Big Game

Image is copyright protected by Justin Townsend Harvesting Nature
Big Game, Cooking, Featured

Deer Camp Favorites- Venison Jerky Challenge: The Smoker vs. The Dehydrator

A recipe contributed by Justin Townsend of Harvesting Nature
Taste Of The Wild

In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. One using a smoker, the other using a dehydrator, comparing time, texture, and overall flavor of both. After he passed the pieces out to some work colleagues for a blind comparison, you may be surprised by the top choice.
Big Game, Featured

Venison Birria

A recipe featured in the Outdoor News Taste of the Wild
Taste Of The Wild

Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of the Wild feature was adapted by Chef Ara Zada with an optional slowcooker method.

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Big Game, Featured

Wild Game Steak with Chimichurri Sauce

Contributed By: Outdoor News Reader: Tim Kraskey of Maple Grove, Minnesota
Taste Of The Wild

As seen in the Outdoor News Taste of the Wild cooking feature, this recipe has a robust chimichurri sauce that is a flavorful accompaniment to your wild venison that is bright in color and profile, with flavors dominated by the garlic and cilantro. You can adjust the intensity according to your personal heat index by removing the seeds in the peppers.
Big Game, Featured

Smoked Venison Roast

Recipe and photos by Kory Slye of Harvesting Nature
Taste Of The Wild

With hunting season just around the corner, and many people testing new recipes in their smokers, we thought you would enjoy this recipe shared by Kory Slye of Harvesting Nature. You will need a meat injector to prepare the roast, and Kory suggests using apple wood in the smoking process.
Big Game, Featured

Big Game Bologna Jerky

By Chef and Author, Eileen Clarke
Taste Of The Wild

Slice of the Wild is one of several quality cookbooks written by Eileen Clarke.This Bologna Jerky recipe is from Eileen Clarke’s newest wild game cookbook, available Christmas 2019. Tentatively titled The Wild Jerky Handbook, there are more than 100 recipes for deer, elk, waterfowl, moose, bear, wild pig, turkey, antelope—using everything from whiskey and beer to herbs and smoke, Dr…
Big Game, Featured

Three Bean Red Chili With Game Meat

By Outdoor News Contributor, Tim Kraskey of Maple Grove, MN
Taste Of The Wild

Copyright protected image_iStockIt’s the time of year when you’re likely spending more time outside and having a meal that doesn’t require a lot of babysitting once you’ve got it in the pot is a great way to use that game meat you’ve got stashed in the freezer from last fall. Plus, thanks to a nice depth that comes from the…
Big Game, Featured

Venison Osso Bucco

Recipe and photos by Jamie Carlson of Modern Carnivore
Taste Of The Wild

Osso Bucco is Italian and quite simply means “bone with a hole”, there are some recipes for Osso Bucco that use other cuts of meat but a truly authentic osso bucco is made with a cross cut piece of shank that is about 3 inches thick. This recipe by Jamie Carlson of Modern Carnivore includes tips for getting the right cut from your venison.
Big Game, Featured

Venison Shoulder Chops – Prepared Pot Roast Style

Recipe and photos by Chris Jodlowski of Harvesting Nature
Taste Of The Wild

When the hunt is over and it’s time to butcher, save yourself some time and aggravation by keeping your venison shoulders bone-in. Cross cutting a shoulder with a band saw, a meat saw, a hack saw or even a sawzall will give you bone-in chuck steaks that, with a few hours in a braise, turn from tough chunks destined for…
Big Game, Featured

Old Fashioned Wild Game Stew

A Taste of the Wild Featured Recipe by Tim Kraskey of Maple Grove, MN
Taste Of The Wild

A hearty stew with some crusty bread is hard to beat in the deep of winter. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a reduction of red wine and rich port at the front end of the preparation. An ideal use of your elk, moose, venison or even caribou meat.
Big Game, Featured

Seared Venison Tacos

Recipe contributed by Justin Townsend
Taste Of The Wild

Photo by Justin Townsend/Harvesting NatureWant to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any cut of venison, because you are cooking the meat hot and fast.  Justin recommends using a cast iron skillet, but suggested…
Big Game, Featured

Brined Chunky Venison Pot Roast

By Author Eileen Clarke
Taste Of The Wild

If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe courtesy of wild game cookbook author Eileen Clarke.
Big Game, Featured, Salads, Sides & Misc

Spicy Venison Jambalaya

Taste Of The Wild

Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the sausage or brats you’ve got stashed away in the freezer from last year’s deer season, the primary reason you’ll love it is because it is one of those dishes that just gets better with re-heating.
Big Game, Featured, Salads, Sides & Misc

Fair Day Venison Corn Dogs

Contributed by Stacy Lynn Harris
Taste Of The Wild

Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, just place them in freezer bags and bring them out during hunting season to quickly reheat.
Big Game, Featured

Venison Backstrap Sandwich with Maple Blueberry BBQ

Recipe by: Megan Sauer of Fennville, Michigan
Taste Of The Wild

Many outdoor enthusiasts not only hunt their own venison, but they also tap Maple trees to craft their own syrup, and will readily take advantage of foraging for wild berries given the chance. This recipe shared by an Outdoor News reader combines these ingredients to develop a tasty Maple-Blueberry sauce that tops your easy to assemble venison sandwich.

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Bear Meat Bratwurst Sausage

Chef and Author Eileen Clarke dubbed these "Bear Hot Brats" and offers options for cased or patty type sausage prep.
Taste Of The Wild

Chef and Author Eileen Clarke dubbed these “Bear Hot Brats” and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be utilized to prepare homemade bratwurst sausage with this recipe.
Big Game, Featured

Basic Wild Game Meatballs

Having relied almost exclusively on wild game meat while living in remote Alaska, I developed this meatball recipe that held up well in several types of dishes.
Taste Of The Wild

This recipe offers a versatile meatball that works well into Italian-inspired tomato based sauces, or for the cream-based sauce that ensconces the classic Swedish meatball.

Since you’re working with leaner game meat, you will want to balance your ratio of ground meat with an equal amount of ground pork so that your meatball will stand up. The foundation of the recipe here originally relied on ground moose meat, however you can substitute venison, elk, caribou, antelope or even ground wild turkey meat.
Big Game, Featured

Tomato-and-Brown-Sugar-Braised Shoulder

Excerpted from Venison by Jon Wipfli. Copyright © 2017 Voyageur Press. Photography copyright © 2017 Matt Lien. Published by Voyageur Press, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.
Taste Of The Wild

For hunters who value the connection between their white-tailed deer harvest and preparing a quality venison dinner, Outdoor News has partnered with chef Jon Wipfli to feature an excerpt from his new cookbook Venison: The Slay to Gourmet Field to Kitchen Cookbook. Follow Wipfli’s recipe for Tomato and Brown Sugar Braised Shoulder with White Cheddar and Jalapeno Grits utilizing your venison.

Big Game, Featured

North of 64 Deer Camp Chili

Taste Of The Wild

  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…
Big Game, Featured

Caribbean Jerk Jerky

Use your venison for this flavorful jerky recipe by author Eileen Clarke
Taste Of The Wild

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.
Big Game

Pecan Crusted Wild Game Filet Mignon

A Winning Entry into the Outdoor News Taste of the Wild Recipes and More Contest
Taste Of The Wild

  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…
Big Game

Venison Cheesy Pasta

This recipe was submitted through the 2017 Outdoor News Taste of the Wild Recipes and More Contest!
Taste Of The Wild

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…
Big Game, Featured

Homemade Venison (or Bear) Pastrami

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

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…

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