There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt, this recipe submitted by Paul Nesbitt of DeForest, Wisc. is a tried and true venison chili recipe that begs to be topped with a handful…
A Lukas Leaf Recipe that's brought to you by Modern Carnivore.
A cast iron pan is ideal for building the perfect char on the peppers and onions that build a platform for your venison tenderloins and wild mushrooms in this hoagie sandwich recipe.
Use your venison for this flavorful jerky recipe by author Eileen Clarke
Eileen Clarke shares a recipe using ground meat as the base for making homemade jerky. The special recipe for a Caribbean-inspired jerk seasoning is included, but the foundation of this recipe can be adapted to your personal taste using a variety of different spice bases such as Buffalo Wing or Italian.
A Winning Entry into the Outdoor News Taste of the Wild Recipes and More Contest
An original recipe © by Tim Kraskey, of Maple Grove, Minnesota Pecan Crusted (Wild Game) Filet Mignon 1/2 Cup pecans, toasted 1/2 Cup flour 2-3 Tablespoons fresh thyme, chopped 2 Tablespoons fresh rosemary, chopped 4-6 cloves garlic, minced 1 whole filet mignon or back strap (venison, elk, or buffalo) trimmed of fat Vegetable oil 1/2 Cup Dijon mustard 1/8 Cup…
An Original Wild Game Recipe
Recipe submitted by Jane Bynum of Endeavor, Wisconsin Stuffed Venison Burgers 1 1/2 lbs Ground Venison 3 Slices Deli Ham – thin sliced type 3 Slices Sharp Cheddar Cheese 1 Cup Italian Bread Crumbs 1/2 Cup Parmesan cheese 1 Can Cream of Mushroom Soup Milk (enough to fill soup can 1/4 full) approx. 1/4 to 1/3 Cup Margarine (or…
This recipe was submitted through the 2017 Outdoor News Taste of the Wild Recipes and More Contest!
Congratulations Krystal Schmidt! Venison Cheesy Pasta – Recipe submitted by Krystal Schmidt of Fredonia, WI INGREDIENTS: 1 lb. venison hamburger meat 2 cans “Ranch Style” beans 2 (12 oz) pkgs. “Velveeta” brand Shells & Cheese Dinner 1 can of diced tomatoes with green chilies Salt and pepper to taste DIRECTIONS: Cook venison…
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…
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.
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.
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.
2 or 3 servings The loin is a long, boneless muscle that runs along either side of the backbone; it’s also called the backstrap. For this dish, use a venison loin portion that’s 10 to 12 inches long, which will weigh about 1¼ pounds. You can also use thick venison round steaks, or thick-cut steaks from an elk or moose…
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…
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.
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.
Move over burgers, this venison recipe featuring an onion Gorgonzola cheese topping gives the typical Black and Blue burger a run for it’s money!
Grab the bucket for some blueberries and use them to craft a BBQ sauce that compliments the bear meat in this recipe by Outdoor News Taste of the Wild contributing Chef – Justin Townsend.
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…
When you want to spend time outdoors enjoying the spring weather, it’s the perfect time to pull out the slow-cooker, put together a few simple ingredients, and enjoy the convenience of having a tasty meal ready to go at the end of the day.
Chef Ara Zada’s recipe using wild venison and the ease of a slow-cooker offer a flavor-infused venison stew.
Comfort food in a bun. Whether you’ve harvested your deer in the midwest outdoors or while hunting the western ranges, tame your toughest cut of wild venison with this recipe from Chef Justin Townsend. #Harvesting Nature
From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other cuts of meat.
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.
Jack Hennessey shares a recipe to enjoy his Italian masterpiece of marinara and cheeses that has the ultimate benefits of your healthy wild game paired with aromatic homemade marinara.
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…
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/
From the Chef, Justin Townsend: Venison burgers are the classic go-to for ground meat in my house. I always set aside the prime cuts on the deer and then everything else gets ground up later. I try to get as much ground meat off of the deer as possible. Stuffing the patties with cheese add another element of deliciousness to a…
When it comes to fresh meat, nothing beats this season’s latest deer kill