Brined Chunky Pot Roast
A recipe by Eileen Clarke
If you’ve got chunks of meat in the freezer that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them.
Big Game
Brined Chunky Venison Pot Roast
By Author Eileen Clarke
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.
Spicy Venison Jambalaya
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.
Fair Day Venison Corn Dogs
Contributed by Stacy Lynn Harris
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.
Venison Backstrap Sandwich with Maple Blueberry BBQ
Recipe by: Megan Sauer of Fennville, Michigan
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.
Bear Meat Bratwurst Sausage
Chef and Author Eileen Clarke dubbed these "Bear Hot Brats" and offers options for cased or patty type sausage prep.
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.
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.
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.
Cajun Alfredo Pot Roast for Wild Game
A recipe shared by chef and author, Eileen Clarke
This is a stick-to-your-ribs, zesty, cold-weather, comfort-food dish made with your own elk, deer, caribou or antelope that doesn’t require a vast array of ingredients or great culinary skills.
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.
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.
North of 64 Deer Camp Chili
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…
Grilled Venison Tenderloin & Wild Mushroom Hoagies
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.
Caribbean Jerk Jerky
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.
Pecan Crusted Wild Game Filet Mignon
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…
Stuffed Venison Burgers – A Taste of the Wild Recipe Contest Winning Entry
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…
Venison Cheesy Pasta
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…
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.
Grilled Venison Loin with Honey, Juniper, and Black Pepper Glaze
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…
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.
Grilled Venison with Onion Gorgonzola Butter Sauce
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!
Bear Burgers with Blueberry BBQ sauce
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.
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…
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