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Alright guys, we have to cook it now that it's in the freezer so lets share those favorite Elk or other big game recipes here. Please lets try to stay on track here with recipes, questions and comments about cooking our game animals.
Thanks for sharing! E
I have a few but here is my favorite.
Depends on how many people eating so I will do a serving of two.
From the backstrap take two pieces about 6" long and cut a slit in the center lengthwise so there is a whole in the backstrap running lengthwise.
Tie of one end with butcher twine.
Grade peeperjack cheese
Chop Bell peppers and mushrooms mix with cheese about a total of 1 cup worth for two backstraps.
Stuff the backstrap with mixture and tie of other end with butchers twine.
Rap and tie with butcher twine three pieces of backon per backstrap.
(Optional) soak in your favorite marinade. Sometime I do sometimes I Don't I use different ones never the same.
Heat barbyque on low if gas or 8-9: inches above charcoal and slow rost the straps. It should take about 40 minutes to cook and turn constantly to prevent flame up from the backon. (Do not close the lid or you will have some flaming backstraps)
Remove backon and butchers twin and serve with your favorite vegetable or potatoes. Also goes great with Pacifica beer.
Here is a real simple and delicious chili recipe that My friend Jody cooked for us while we where in Colorado. We ate it over mashed potatoes.
Rocky Mountain Firehouse Chili
3 lbs of elk meat, ground or chopped
2 large yellow onions
4 cloves of garlic
4 10-1/2 0z tomato sauce
4 15-1/2 0z cans of Italian style stewed tomatoes
2 15-1/2 0z cans of red kidney beans (drained)
2 small cans of mild diced green chillies ( find in mexican food section)
4 fresh jalapeno peppers
1 cup of red bell peppers diced
5 tsp. red chili powder
3 tsp. dry cumin
2 tsp. salt
2 tsp. dry oregano
2 tsp. pepper
1 cup brown sugar
Brown elk, onion, and garlic in skillet with a small amount of oil. Drain. Add other ingredients, cover and simmer on low for an hour or more.
Elk Marsala. Nothing secret about this. Use any recipe for veal marsala, but substitute elk instead. Pound elk into thin cutlets with meat mallet, and soak overnight in milk, then follow the recipe.
I, will try it! do you have a favorite Marsalla recipe?Quote:
Originally Posted by Sawfish
I do pretty much the same thing with any and all game meat (elk, deer, and antolope). Take well trimmed thin cuts and pound them out between two sheets of plastic wrap or two plastic bags (less splatter that way) and cook them as you would any veal recipe...veal marsala, veal piccata, veal parmajean, etc. Moose, my favorite, I treat just like beef.Quote:
Originally Posted by Sawfish
A great source for thousands of recipes is:
http://www.recipesource.com/
I can't help you with the wine. That's up to you.
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Ok. I just tried this recipe two weeks ago. I'll admit that I Googled it because I was looking for something different and this definately is it. This immediately became my favorite venison recipe because it is simply INCREDIBLE!
Ingredients
* 4 pounds venison -cut in one-inch cubes- no fat or silver skin
* 1 tablespoon of fresh garlic
* ˝ cup butter (you may need more )
* 1 sliced and seeded green pepper
* 1 cup chopped carrots
* 2 medium onions, sliced
* 1/3cup flour
* 1 bottle of brandy
* 2 cans condensed onion soup
* 2 soup cans water
* season salt
* fresh ground black pepper
Directions
1. dig your coal pit, start coals off to red hot
2. when bottom layer goes to ash add your dutch oven right on top of spread out coals
3. In a Dutch oven, sauté venison cubes in butter until brown on all sides.
4. Add onions, garlic and veggies
5. sauté until vegetables are wilted.
6. Sprinkle with flour.
7. Stir in (1 cup of brandy) the soup and water
8. Stir to blend.
9. Cover and place on coals at edge of campfire
10. Add coals to the oven lid.
11. Cook 45 minutes, check for tenderness (rotate oven occasionally)
12. this may take up to two hours to cook and build a gravy
13. you have to maintain your bed of coals and refresh oven lid from time to time as well
14. Season to taste with season salt and fresh ground pepper
15. this is great in the fall, cook this in your yard while your splitting wood or raking leaves
16. serve with remaining brandy, sitting down
Venison Philly cheese steak. Just started making these not too long ago
and they are good.
1/2 fatty sliced beef mixed with 1/2 Venison all thin sliced.
Soak the venison in buttermilk overnight (optional).
The rest is just like any other philly cheese steak recipe with onions, green peppers and provolone cheese.
I season the meat with salt, pepper and Chef Paul Prudommes Vegetable Magic seasoning and into a hot skillet with
olive oil.
His other seasonings are good too.
You can use 100% venison but its pretty dry.
If you have a moose handy, no need for Beef.
Venison over rice with gravy.
Really easy to make....
Cut up 1# venison into about 1/2" to 3/4" chunks.
Soak it in buttermilk overnight (optional).
Salt, Pepper, and Chef Paul Prudommes Vegetable Magic seasoning
1/2 large chopped onion.
Sliced Mushrooms
Saute/Sear in a very very hot frying pan in Olive oil, like almost on high.
When it is browned on all sides take off the heat and add 1/2 to 1 jar of
Franco American Slow Roast Gravy.
You can make your own gravy, but this gravy has a nice Roast Beef Flavor which I like
and no MSG and its cheap.
Simmer for an hour or two.
Serve Over rice.
Ground Venison makes great lean hamburger if you mix it 50/50 with cheap ground beef.
25# of ground venison plus 25# of cheap burger and I am set for the year with burger.
check it out, this guy really put it together. tried some of them , 2 thumbs up ;D
http://www.thenpha.com/forum/ubbthre...r=53154&page=1
Here's one of my favorites:
Take a venison backstrap.
Cut angled slices 1/2" thick.
Pound out flat and thin with a meat mallet.
Dip in a bowl of Teryaki sauce.
Lay flat and sprinkle top with garlic powder.
Place a clump of cream cheese and a clump of venison breakfast sauage in the center.
Roll up and wrap with a thick cut piece of maple or hickory bacon.
Pin it all in place with two wooden toothpicks and place on preheated grill.
Grill until the cream cheese starts oozing out of the end.
Sit back and smile as you realize most people in the world will never eat this good!