Big Game

Homemade Venison (or Bear) Pastrami

This recipe is from Eileen Clarke’s new cookbook, “Tenderize the Wild: Marinades, brines and rubs for wild game”

Chef Eileen Clarke shares tips for crafting your own pastrami.By Chef Eileen Clarke From the Chef: Yes, I know it looks complicated. And seeing a beautiful, fragrant pastrami in the deli, only makes you wonder if it’s possible. But it is. Just take it one step at a time: first you brine/corn the meat, then you smoke it.  Then you…

Stir-Fry Bear

A recipe by Glenn and Judy Helgeland

The bear meat handling/cooking instructions included with this recipe are from a book by Bill “Bearcrazy” Wiesner published by Target called The Bear Hunting Obsession of a Driven Man.

DIY Corned Venison

Whether it’s for sandwiches or for the traditional meal of corned meat served up with cabbage, potatoes and carrots, Chef Susan L. Ebert shares this recipe from the pages of her cookbook titled The Field To Table, that uses venison as the star.

Thai Venison Lettuce Cups

Typically served in lettuce cups to be eaten as a salad with an intensely flavorful Thai Sauce, you can also serve this recipe with rice and other veggies. The ingredients call for fish sauce, but if you can’t find it at your local store you can substitute with soy sauce. You can also adjust the heat level by adding more or less chili peppers.

Homemade Wild Game Chorizo Sausage

Chorizo Sausage Recipe by Chef Eileen ClarkeBy Chef and Author, Eileen Clarke A lot of people swear that a four-to-one ratio of lean-to-fat is perfect for wild game sausage, but that produces a dry sausage, not the creamy, melt-in-your-mouth texture of sausage made with any other meat in the world. Sorry, it’s a pet peeve of mine. Game meat is…

Venison Meatball Subs Topped with Mozzarella

If you garden, odds are you still have a few tomatoes hanging around as we head into deer hunting season. This recipe calls for fresh Roma tomatoes, but you can use a can of diced tomatoes instead. You could even make your meatballs ahead of time, and use commercially prepared marinara sauce instead of the homemade version, to craft a quick and hearty meal.

DIY Wild Venison Cheese Dogs

Enjoying your own homemade hot dogs crafted from the deer you harvest yourself is great. Adding cheese to the mix? Does it get any better? Chef and Author Eileen Clarke shares her DIY recipe for cheese dogs that are perfect for the grill.

Marinades Gone Wild: Brineade-Infused Fajitas by Chef Eileen Clarke

Chef and Author Eileen Clark’s Venison Fajita    Just in case you haven’t been keeping up with the “serious” cooking magazines, there is a new version of fusion cooking.  Fusion cuisine used to defined be concepts like Mexican Lasagna, or Chinese Tacos.  But these days the latest two cooking words to be fused together are brines and marinades – dubbed…

Venison Chili Recipe

Another great Outdoor News discovery, a simple venison chili recipe found in the pages of the cookbook Game for All Seasons (Great American Publishers). By veteran hunter, fisherman, and chef Harold Webster, author of the best-selling The Complete Venison Cookbook, delights sportsmen and those who cook game with 292 seasonal recipes for venison, fish, fowl, and other delicacies from the field and waters.

Ribs with Beer and BBQ by Chef Eileen Clarke

This recipe is from the cookbook by Chef Eileen Clarke: Slice of the Wild that is now available in soft cover for $25 online at www.riflesandrecipes.com  or by calling 406-521-0273. Eileen, who is the author of numerous game cookbooks, lives in Montana with her husband, John Barsness. She is currently working on a new book that will be available for Christmas…

Antelope Anduille Sausage by Chef J. Townsend_HarvestingNature

The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo. Visit Chef Townsend's blog for this recipe: http://harvestingnature.com/2015/10/28/antelope-andouille-sausage/             Find this Outdoor News contributing chef's bio here: http://www.outdoornews.com/October-2015/Justin-Townsend-Harvesting-Nature/   Check out Chef Townsend's featured recipe for Havarti Stuffed Venison Burgers here:  http://www.outdoornews.com/October-2015/Havarti-Cheese-Stuffed-Venison-Burgers/

Venison Gyros

Featured recipe from our friends at Weston Products  Ingredients 2 lbs. venison, cubed One quarter large white onion, diced 5 cloves garlic, smashed 1 Tablespoon cumin 2 teaspoons dried parsley 1 teaspoon marjoram 1 teaspoon crushed rosemary 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper 1 teaspoon oregano For after the grind, add: 1 Tablespoon dried parsley 1…

Blue Cheese Venison Bake

Whether it’s made from cow’s milk, goat milk, from a sheep or yak, blue cheese offers a unique flavor to dishes. The process of adding specially cultivated bacteria to the cheese gives it a spotted or veined appearance and the distinct sharp, salty taste that makes it a favorite for topping salads, and an almost cult-like following of people who…

Venison Cassoulet

Ingredients: 1 lb spicy bratwurst-style venison sausage, sliced 2 tsp. olive oil 1 cup sliced zucchini or summer squash 1 cup chopped leeks (or onion) 1 cup sliced, fresh mushrooms ½ cup chopped carrots 1 clove garlic, minced 1-15.5 oz. can pinto beans, rinsed and drained 1-15.5 oz. can Great Northern beans, rinsed and drained 1-14.5 oz. can diced tomatoes,…