Big Game

Venison Osso Bucco

Recipe and photos by Jamie Carlson

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 includes tips for getting the right cut from your venison.

Bear, Bacon and Roasted Garlic Chili

A recipe featured in the Outdoor News Taste of the Wild

Recipe and photos by Eileen Clarke Whether you were lucky enough to take a bear in spring or are making plans for the fall season, this recipe by Eileen Clarke is a sweet, smoky chili that will be a favorite at home or hunting camp. Note that bear meat should always be well-cooked to prevent trichinosis, a parasitic disease that…

Venison Steak, Avocado, & Radish Salad

A recipe featured in the Outdoor News Taste of the Wild

This venison steak, avocado, and radish salad makes a healthy, balanced and delicious lunch or dinner. It’s ideal for home cooks who like fast and easy weekday meals. The ingredients in this salad work amazing together to create a refreshing burst of flavor in every bite! 

Grilled Spicy Coffee Marinade Kabobs

A recipe featured in the Outdoor News Taste of the Wild

Tap into coffee’s acid as a gentle tenderizer for your venison. It imparts flavor and aids in carrying the flavor of your other spices into the heart of the meat without dominating them. A recipe from one of Eileen Clarke’s famous cookbooks.

Moose Meatballs with Spaghetti

A recipe featured in the Outdoor News Taste of the Wild

To many readers these days, moose might be a bit of an exotic wild game meat. With few exceptions, it can be tough to come by. Like venison, moose is a very lean meat – in fact, it’s one of the leanest meats out there. To make the meatballs juicier and improve the texture, Taste of the Wild contributor, Ryan Lisson, shares some tips.

Bacon and Brown Ale Stew – With Venison

A recipe featured in the Outdoor News Taste of the Wild

Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up on a chilly day with this recipe from Eileen Clarke’s latest cookbook: The Wild Bowl.

Pickled Venison Heart

A recipe featured in the Outdoor News Taste of the Wild

With bow season still available for deer hunters to take advantage of the chance to put some meat in the freezer this season, we wanted to share this recipe for preserving organ meat using the canning process.

Korean Venison Bowls

A recipe featured in the Outdoor News Taste of the Wild

When you grind most of your venison into ground burger meat, there are endless possibilities of meals to make. This easy go-to recipe for a savory rice bowl was share by Wisconsin hunter, Sarah Kozlowski.

Hand-Held Venison Quesadilla

A recipe featured in the Outdoor News Taste of the Wild

Chef and author of several wild game cookbooks, Eileen Clarke, shares her thoughts on this “convenience food” option for wild game enthusiasts. I love quesadillas, but they’re hard to eat in a blind—or pickup. So, as soon as I saw this folded version, I jumped on it. One, it’s easier to handle: instead of being 10 inches around—and needing both open hands to hold it—it fits easily in one hand. Plus, it’s easier both to get in and out of the pan, and to flip it.  Each folded tortilla can be totally different, to suit everyone’s individual tastes.

Smoked Venison Meatloaf

Recipe and photos by Eileen Clarke

When it comes to options for smoking meat, author of several wild game cookbooks – Eileen Clarke, shares that the good old water smoker is still one of her favorite cooking devices. In this recipe, she shares tips on preparing a smoked venison meatloaf that pairs well with potato salad.

Chimichurri Venison Tacos

A recipe by Ryan Lisson as featured in the Outdoor News Taste of the Wild

Tacos are a great summer crowd-pleaser because each person can adjust the fixings to suit their taste buds. The simple chimichurri sauce adds a ton of fresh herby flavors and a zing of acidity by itself. But some other great toppings that work with this recipe include grilled onions, pico de gallo, avocado, a good crumbly cheese (e.g., queso fresco, cotija), or corn salsa. It’s the perfect summer meal to use up some of last fall’s venison and impress your friends.

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.

Seared Venison with Wild Mushroom Port Sauce

A recipe featured in the Outdoor News Taste of the Wild

Jamie Carlson shared this recipe with the Outdoor News Taste of the Wild, and said to simply use whatever cut of venison you like best. For this version, he used the eye of round that was cut into medallions about 1 ½ inches thick. For the mushrooms, while Jamie said he prefers to use wild hen-of-the-woods mushrooms, he will also use a wild mushroom blend available at the grocery store.

Ancho and Chipotle Chile Smoked Venison Sausage

A recipe featured in the Outdoor News Taste of the Wild

A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature’s John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using real hog casings for this sausage, which incorporates ancho chile peppers and spices for sausage smoked over hickory or apple chips.

Venison Shepherd’s Pie

A recipe featured in the Outdoor News Taste of the Wild

Technically, a true Shepherd’s pie is supposed to contain lamb meat, while cottage pie generally uses another meat (e.g., beef). But venison is very lean and similar to lamb in several ways, so I’m stealing the name. The nice thing about this recipe is that you can tweak the ingredients based on your family’s preferences, and it turns out great with nearly any combination (we’ve tried many). You can add or subtract vegetables, mix beef and venison together, and use real mashed potatoes or instant versions – it all works.

BAKED SPAGHETTI PIE WITH VENISON

A recipe featured in the Outdoor News Taste of the Wild

This venison recipe is easy to assemble, and is a great comfort food dish for the table. Make a big batch and if there are any leftovers, you’ll find this Venison Spaghetti Pie also reheats well – making it convenient for the approaching spring season when we all want to spend more time outdoors, and less time in the kitchen.

Venison Steak Marsala

A recipe shared by Justin Townsend of Harvesting Nature

As featured in the Outdoor News Taste of the Wild, this venison recipe was shared by Chef Justin Townsend of Harvesting Nature. This meal is also a one pan meal, minus the pasta or starch. I use a stainless-steel pan or pot for the recipe because it gives the steaks a great crispy brown crust. You can use a non-stick pan but you will not get the steaks as brown. Don’t worry about the flour sticking to the pan/pot because you are going to deglaze the pan with the stock and wine while making the sauce. This method captures all those delicious brown bits you get from browning the meat. Enjoy this meal over pasta, creamy polenta, cheese grits, or mashed potatoes for a great dinner any day of the week.

Venison Heart over Wild Rice

A recipe featured in the Outdoor News Taste of the Wild

Besides the love for the hunt and family, there’s no better reward than the venison. Growing up, my mom would always boil her deer’s heart and cut it up for us with a little salt sprinkle and we loved the taste of it. When I harvested my first deer, though, I wanted to try something different than how I had grown up eating it.

Grilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion Topping

A Taste of the Wild Recipe Featured Recipe

A feast for the eyes, and the taste buds, this elk burger is crowned with crispy homemade onion straws that balance the creamy infusion of blue-cheese butter added during the last minutes of grilling. You can add some crisp Romaine lettuce and mayo to the bun, or season your burger with a pepper-blend just before grilling if you prefer.  Note…

Venison and Black Bean Chili with Cornbread Waffles

By Justin Townsend

Copyright image_Justin Townsend_Harvesting NatureStep aside chicken and waffles, you’ve got competition with this hearty venison dish from chef Justin Townsend. The recipe calls for Drop Tine Chili Seasoning by Tacticalories Seasoning Company. Justin recommends it because he feels it is a quality seasoning that brings great flavor to a pot of chili. When he tested it out, Justin noted, “The…

Venison Taco Corn Bread Casserole

As featured in the Outdoor News Taste of the Wild

This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their stash of venison in the freezer. This recipe makes a large pan, but the great part is that you’ll love the leftovers. Save this recipe for the days when we get back to potlucks and tailgate parties!