Wild Game Recipes

[Backpack Hunter]

Hey guys, in light of the other thread looking so good, and making me hungry I thought it might be cool to see some of the recipes you guys are using for wild game.
I will post some up tonight.

 

[Ryan Avery]

Backpack Hunter,

Great Idea, I will post some up later today.

Ryan

 

[mattstanton]

this recipe kind of defeats the point of eating lean meat as a healthy red meat but man it is tasty!!!!!


backstrap.

Bacon- thin sliced and cheap

toothpicks

cream cheese

teriyaki –not soy sauce- marinade

garlic powder (not garlic salt!)

pepper

pepper-Jack cheese- thin slices

polish sausage sliced thin

Jalapenos- remove seeds and cut into slivers (I use canned jalapenos)

onion- Cut into slivers 1 in. long

meat tenderizer mallet

Lay the venison out and cut 3/4 in filets.

Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.

Now dip the meat into a shallow dish of the Teriyaki marinade. Then dust with garlic powder and pepper.

Now spread cream cheese on one entire side of the meat. The more the better.

Now sprinke some of your shredded sausage in the middle.

Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.

Now take one side of the meat and roll it all up like a sushi roll.

Wrap the roll in bacon and secure with toothpics.

Now cook on the grill until the bacon is cooked like you like it. About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.

Remove and cool for a couple of minutes (the cream cheese will be very hot) and enjoy.

 

[mattstanton]

here is one for turkey breast roasts!

Rub down with olive oil

season with whatever you like. I like cajun spices

cook in the smoker at 180 degrees with apple chips untill all chips are done smoking

Increase heat to 225 and cook untill inside temp reaches 170

eat hot or let cool and slice for sandwiches!

 

[Backpack Hunter]

Elk/Deer Stuffed Tenderloins
1 tenderloin
1/2-1 cup Italian salad dressing
12 whole shrimp, cooked and peeled
1 teaspoon Old Bay
1 tablespoon butter
2 teaspoons lemon juice
2 slice bacon
Butterfly cut tenderloin lengthwise, and let marinade in Italian dressing for 4 hours.
Cook shrimp in water seasoned to taste with Old Bay, and peel
Melt butter and add lemon juice.
Place shrimp end to end in tenderloin then drizzle the butter and lemon juice over it
Close meat around shrimp, place on a rack in a broiler pan at 400 for 40 minutes

Deep Fried Turkey
1. Rub with dry seasoning of your choice, I like seasoned salt and pepper
2. I like to inject with Italian dressing, but there are a ton of options out there
3. Heat peanut oil to 300-350, then slowly (carefully) submerge turkey into oil
4. Cook 3.5-4.5 minutes per pound or until meat thermometer says 180
5. Remove turkey (carefully), drain turkey well
6. Wrap in tin foil to keep warm and let it rest for 15-20 minutes
7. Enjoy!

 

[Backpack Hunter]

Parmesan Turkey Tenders
1 egg beaten
1/2 bottle ranch dressing
2 cups bread crumbs
1/2 cup Parmesan cheese
Turkey breast strips
2 tablespoons of olive oil
Mix egg with ranch dressing
Mix bread crumbs and Parmesan cheese
Dip turkey breast strips in egg/ranch dressing combo
Dredge turkey breast strips in bread crumb/Parmesan mixture
Heat olive oil in fry pan
Brown turkey on both sides and cook until turkey runs clear

 

[Evan Williams]

DANG....more foods to try!!! At least there's no pictures up that'd be worse!!

 

[Backpack Hunter]

Thought I would bring this back up. The wife cooked up a couple knockout recipes this week.

Venison roast:
Ingredients
For the marinade:
1/2 cup molasses
1/2 cup balsamic vinegar
1/2 cup Roasted Garlic Cloves, recipe follows
1 branch fresh rosemary
1/2 small Thai chile, thinly sliced or 1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper
Cook in oven 1hr at 350degr.....looks a little like this

Loin steaks with onion relish:
1lb steaks 3/4" thick
1/4-1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 large vidalia onion thinly sliced
1/2 cup zinfandel wine (optional)
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
mozzarella cheese
Rub steaks with ground pepper, heat olive oil and butter over medium-high heat; add steaks drizzle with lemon juice and cook for about 4-5 minutes on each side.
Cook onion in drippings over medium heat until tender crisp. Spoon onion relish on steaks.

I ate it in a sandwich and it looked like this

 

[Becca]

Backpack Hunter, those look and sound amazing! My guess is that there weren't many left overs


I went ahead and moved this thread to the cooking forum, to make it easier to find next time!

 

[Backpack Hunter]

....well I did go back for seconds.

 

[Backpack Hunter]

My wife whipped up some inside out burgers yesterday.
2lbs of elk burger....could use venison I presume
1lb of bacon
1 chalet onion
Cheese...as much and whatever kind you like I suppose

Cook bacon limp, and brown up chalet
Form two burger patties with the bottom being thicker than the top.
Place bacon, chalet, and cheese onto bottom patty then place other patty on top and seal the two together.
Place in pan and cook patty bottom first, once done flip then place entire pan in oven at 400degr for 6 minutes
It should look something like this when done

My daughter made "wild pig omelets" for me this morning
Made just like a regular omelet but used bacon and "wild pig" for the ham portion of my meat and cheese omelet

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