Big Game

Big Game Bologna Jerky

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…

Ten Minute Venison Steaks with Spicy Jalapeno Garlic Butter

This recipe is from Eileen Clarke’s bullet-to-fork wild game cookbook titled "Slice of the Wild", where there are several other seasoned butter combos that are just as easy and tasty as the Spicy Jalapeno Garlic Butter featured in this recipe.

Three Bean Red Chili With Game Meat

It’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…

Venison Osso Bucco

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.

Venison Shoulder Chops - Prepared Pot Roast Style

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…

Old Fashioned Wild Game Stew

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.

Seared Venison Tacos

Want 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…

Brined Chunky Venison Pot Roast

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

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

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 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

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

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

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…

Caribbean Jerk Jerky

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

  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…

Venison Cheesy Pasta

                Venison Cheesy Pasta - Recipe submitted by Krystal Schmidt of Fredonia, WI INGREDIENTS: 1 lb. venison hamburger meat 2 cans "Ranch Style" beans 2 (12…

Homemade Venison (or Bear) 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:…

Outdoor News Store

odn_fan
A Year's Subscription starts at
$22
per year
Subscribe Today!

Shop our online store for products and gear: Print of the Year, Outdoor News History Book, Outdoor News Clothing and more!

Submit your own recipe.

Have a great recipe that you want to submit to us to use on our website, and in the print edition of Outdoor News? Fill out the form below and submit a photo of your creation and you might just see it in an upcoming issue of Outdoor News.