Tasty Wild Game Recipes...

[Jay Hagadorn]

Just sitting here finishing off the last of my 1.5lbs of Elk steak. It's delicious. You need your protein to grow strong.

6TBS of butter or healthy butter alternative
2tsp of dried chopped onion
2tsp Mrs Dash
1/2tsp fresh ground pepper

heat pan on medium high heat
saute butter w/ rest of recipe until onion barely starts browning
throw steak in pan.
saute steak to desired wellness
drizzle some of the marinade or sauce left in pan over steak
eat and smile :)

I know we all talk about chicken, grass fed beef, tuna, etc... but do any of you guys eat mostly game or prefer it? Also, throw your recipes up

[Darin Heltemes]

I've often considered posting recipes, considering the fact that my background is as a professional culinarian, although I'm in business school now. I'll see what I have that's relatively simple/straight forward.

[Jay Hagadorn]

That sounds awesome Darin!

Here's a link to some of Callie's recipes if you haven't seen them yet. Not all "game" recipes, but good none the less!

[Darin Heltemes]

Cool :) It's not going to be anything specifically oriented with special diets though. Here are a couple pork recipes off the top of my head. This one is very similar to grandma's pot roast, just much better :)

Braised Pork Roast
3-4 pound pork Picnic roast or Boston Butt
1 large Yellow Onion, halved and sliced thick
2 large ribs Celery, halved lengthwise and then into 2"sticks
4 large carrots, cut into 2"x1/4 or so sticks
4-5 medium Yukon Gold potatoes, peeled, quartered lengthwise and set aside in cold water
4 sprigs fresh Rosemary
8 sprigs fresh Thyme
Kosher salt and Fresh Ground Black pepper
Slurry - about 2 TBLS cornstarch to 4 TBLS ice cold water

Preheat oven to 350 deg F

You'll need a large pot for this recipe. Probably 6-8 quarts to be safe. At home I use a thin stainless steel stock pot. Because of the size, you may have to remove one rack to fit it in your oven. A good thermometer would be good to have also. Not one of those meat thermometers you're grandma uses! Just regular old kitchen thermometer you can pick up at your local kitchen store for around $10-$15

Toss in the onion, celery and carrots to make a nice bed for your roast. Then lay down the fresh herbs evenly over the veggies for the roast to sit on.

Season the pork well with salt and fresh black pepper and place on the veggies, cover and place in the oven. Cook at 350 for about 30 minutes to bring the temperature up in the pot and then reduce down to 260-270 and continue cooking.

When the temperature of the roast is around 100-110, discard the potato water and add potatoes. Continue cooking until the potatoes are done and the pork has reached 165 deg - for safety reasons you should do this, but personally, I cook everything to 155 (unless I'm smoking ribs, or doing pulled pork, etc.). I've never got sick, and my food is always really moist.

When the pork is done, remove it and the veggies to a serving platter, picking out the rosemary and thyme stems. Move the pot with all the juices to your stove top and crank it up to around med-high. (This part will go fast, so you don't have to leave it on once thickened) Once it boils add slurry mixture (you may not need all of it!) until you find a desirable thickness, which should be much runnier than gravy. About as thick as a cream soup. If you get it too thick try adding a little water to thin it out. Then finally season with salt, no pepper.

Slice the pork and serve with the sauce.

[Matthew White]

PIGGY PIGGY PIGGY!!! SUEY!!! Man I'm so hungry now, and I love hunting wild boar, that's an awsome recipe bro! Yours too Jay, simple and fills the tummy with a smile!

[Darin Heltemes]

Next recipe:

Honey Chipotle Loin of Pork
2-3 lb pork loin
1 can Chipotle in Adobo sauce
1/3 cup Honey, adjust amount as desired
1 lime
Kosher salt
2 TBLS olive oil (Not Extra Virgin or Virgin, just the stuff that says Olive oil, otherwise it will burn at higher temps)

Preheat oven to 375

You'll need a metal cookie sheet and a rack that fits it. This is to keep the meet off the sheet and to help it cook evenly. You'll also need a saute pan large enough for searing the loin.

Puree chipotles with its sauce in a small food processor. Squeeze whole lime into the puree. Here it's best to push the puree through a fine sieve to remove the seeds and extra pulp (so this makes it a little more complicated). Then in a bowl mix honey and chipotle puree together. You may also consider setting some aside to have at the table.

Preheat your saute pan to med-high

Season the pork well with just kosher salt. There'll be plenty of spice from the chipotle :) Add your olive oil to the hot pan and place the pork loin into it searing all sides well. Remove from pan, place on rack and brush with the chipotle and honey mixture and then into the oven brushing with the mixture at regular intervals.

When the pork has reached the desired temperature, remove from the oven and let rest about 15 minutes before carving.

You can serve this with a variety of different vegetables and startches (potatoes, rice, etc.) Polenta and just some steamed broccoli would be fine, or be creative.

[Darin Heltemes]

PIGGY PIGGY PIGGY!!! SUEY!!! Man I'm so hungry now, and I love hunting wild boar, that's an awsome recipe bro! Yours too Jay, simple and fills the tummy with a smile!
Oh yeah, you can definitely substitute wild boar here:)

[Tim Moss]

laugh if you will, but i love deer heart, cut into pieces and fried. almost as good as the back straps. hahaha, when i was in high school, i used to take veni jerkey in and let people try it. almost always, their faces would light up, and immediately ask what it was. my reply would always be BAMBI!! i got into trouble numerous times for sending girls into fits. :EL:

[Darin Heltemes]

Here's another much simpler recipe that I enjoy. Back when I used to work in the Twin Cities, a couple of my Mexican coworkers would cook this up for our "family" meal on occasion. It's simple and delicious.

For this you can substitute your elk, venison, pheasant, partridge (we have Hungarian Partridge up here, yummmm), whatever you want.

Baja Style Grilled *Chicken/*Steak Tacos
1 lb of Chicken/Steak (something tender like sirloin, strip, etc.)
Salt
Cayenne Pepper
1 Lime
1/2 Red Onion, diced
1/4 cup Fresh Cilantro, finely chopped
Some of your favorite salsa
Small Soft Flour Tortillas

Spark up your BBQ, electric grill, or broiler for this recipe. Tip: to keep food from sticking to your grill, make sure to brush it clean and then rub it down with an oil (vegetable, olive, etc.) soaked cloth. Also if you're going to be cooking chicken or you like med-rare or medium steak, you can get your grill really hot. Trust me, the only thing that will happen is you'll cook your food faster and be able to hit that med-rare easier. Most of the good flavor of grilled meat also comes from the caramelization (the brownness) of the outside of the meat. You won't get that on lower temperatures unless you cook it to death, but if that's what you like, that's OK too :)

Toss diced red onion and cilantro together.

Season the chicken or steak well with salt and cayenne pepper (a small sprinkle if you don't like it too spicy, more if you do) and place it on your grill. Cook until desired doneness. Let rest about 5 minutes and then slice into strips. Squeeze half (or more if desired) of the lime over the chicken or steak.

Heat tortillas and fill with the chicken or steak, salsa (I prefer the chipotle puree from the previous recipe or a good fresh salsa from a Chipotle's or similar restaurant), onion and cilantro mixture, and enjoy.

[AndrewPalmer]

laugh if you will, but i love deer heart, cut into pieces and fried. almost as good as the back straps. hahaha, when i was in high school, i used to take veni jerkey in and let people try it. almost always, their faces would light up, and immediately ask what it was. my reply would always be BAMBI!! i got into trouble numerous times for sending girls into fits. :EL:


fried deer heart is really tasty. We used to all get together and butcher deer at the end of gun week in OH and fry up hearts and tenderloins to nibble on through the night. Some good memories right there.

[Paul Neuhaus]

Honey Chipotle Loin of Pork

Hey Darin,
i'm gonna try this one. Without the use of a thermometer, how long would you recommend baking it?

[Darin Heltemes]

Hey Darin,
i'm gonna try this one. Without the use of a thermometer, how long would you recommend baking it?
Hi, Paul,

The reason I strongly suggest using a thermometer is because there are so many variables that play into timing doneness. Betty Crocker always had that chart that says x number of minutes/hours for z pounds. That's just not logical, because exact size or shape of the cut, if your oven heats evenly or is even calibrated correctly is not known. I could say for a 3 pound pork loin at 375 it will take 1 hour. But since I never really use time in the long-term (more than 10-15 minutes) as an indicator, I may be way off. It might either be over cooked by then, or not done enough. Then you're left to your own devices anyway. You can probably buy a simple thermometer at your local super market. But if I really, truly had to guess at a time, I'd say that for a medium to med-well should take between 35-50 minutes for a 3 pound loin at 375. I hope that helps.

Darin

[Corey St. Clair]

This is how we roll w/wild game here in the West!!!

http://youtube.com/watch?v=C16N6BgRtlY

Corey

www.stclairstrength.com

:YT:

[Jeff Bach]

No great recipes but a good overnight maranade makes a huge difference!

[Darin Heltemes]

I just made breakfast burritos for the second time this morning, so thought I'd bump this thread a little with another recipe. I make enough for four (the woman, the girls, and me) and a little left over for later, so you can cut the recipe down if you like. Enjoy!

Egg, Potato and Chorizo Burritos
1 lb Chorizo Fresco (fresh, not cooked)
1 1/2 to 2 cups Baby Red Potatoes, small diced
3-4ea Whole Eggs
4-5ea Egg Whites
1/4 cup Milk
1/2 cup Finely Chopped Cilantro, stems removed
1 tsp Kosher Salt (Iodized Table Salt is OK, just use less)
Olive Oil
Unsalted Butter
Tortillas (I prefer flour, but use your favorite)
Chipotle Tabasco (Optional)
Sour Cream (Optional)

You'll need two frying pans (One for your potatoes and one for the sausage and eggs), one big enough to hold all ingredients, otherwise have a large bowl handy.

First, heat your two pans. For the potatoes a medium-high heat to start and for the sausage you'll want it high enough to brown the meat (that means you don't want it to draw liquid out and start boiling. This sometimes happens if you put too much in at once).

Add 1 1/2 TBLS olive oil to your potato pan plus 2 tsp butter (this will give it a nice flavor without over doing it on the butter) and then add your potatoes. Next 1 TBLS of olive oil to your sausage pan and add the sausage (probably 1/2 at a time to ensure proper browning).

While those are cooking, prepare your eggs in a bowl with the milk and salt and whisk thoroughly.

Cook the sausage and potatoes until done and well browned. Move sausage to potato pan and reduce heat (in both pans; a) so the potatoes don't burn, and b) the eggs don't cook too fast and overcook).

In the previously used sausage pan, add a little oil and then the eggs and scramble.

Either remove everything to one pan, or a large enough bowl, and add the chopped cilantro and combine thoroughly.

Heat your tortilla, spread some sour cream on it, add the egg, potato and chorizo mixture, and sprinkle with the Chipotle Tobasco and enjoy!

Note: Some American Chorizos can be pretty strongly seasoned. The one I'm using (not available in your area) isn't. So you may want to try mixing in half and half with just some plain ground pork to tone it down a bit.

[Matt Brouse]

I just made breakfast burritos for the second time this morning, so thought I'd bump this thread a little with another recipe. I make enough for four (the woman, the girls, and me) and a little left over for later, so you can cut the recipe down if you like. Enjoy!

Egg, Potato and Chorizo Burritos
1 lb Chorizo Fresco (fresh, not cooked)
1 1/2 to 2 cups Baby Red Potatoes, small diced
3-4ea Whole Eggs
4-5ea Egg Whites
1/4 cup Milk
1/2 cup Finely Chopped Cilantro, stems removed
1 tsp Kosher Salt (Iodized Table Salt is OK, just use less)
Olive Oil
Unsalted Butter
Tortillas (I prefer flour, but use your favorite)
Chipotle Tabasco (Optional)
Sour Cream (Optional)

You'll need two frying pans (One for your potatoes and one for the sausage and eggs), one big enough to hold all ingredients, otherwise have a large bowl handy.

First, heat your two pans. For the potatoes a medium-high heat to start and for the sausage you'll want it high enough to brown the meat (that means you don't want it to draw liquid out and start boiling. This sometimes happens if you put too much in at once).

Add 2 TBLS olive oil to your potato pan plus 1 TBLS butter (this will give it a nice flavor without over doing it on the butter) and then add your potatoes. Next 1 TBLS of olive oil to your sausage pan and add the sausage (probably 1/2 at a time to ensure proper browning).

While those are cooking, prepare your eggs in a bowl with the milk and salt and whisk thoroughly.

Cook the sausage and potatoes until done and well browned. Move sausage to potato pan and reduce heat (in both pans; a) so the potatoes don't burn, and b) the eggs don't cook too fast and overcook).

In the previously used sausage pan, add a little oil and then the eggs and scramble.

Either remove everything to one pan, or a large enough bowl, and add the chopped cilantro and combine thoroughly.

Heat your tortilla, spread some sour cream on it, add the egg, potato and chorizo mixture, and sprinkle with the Chipotle Tobasco and enjoy!

Note: Some American Chorizos can be pretty strongly seasoned. The one I'm using (not available in your area) isn't. So you may want to try mixing in half and half with just some plain ground pork to tone it down a bit.
There are words in here I have never seen in my life. And I'm a regular reader. I'll stick to chicken and rice...and pizza. :)

[Nicolette L.]

Glad to have so many new recipes! I love wild game. My freezer is full of venison now. I have been feeding a few wild hogs waiting for a little more room in my freezer. Bow season opens on Sep 5th here. I think I need to invest in a nice deep freezer.

[Stu Christensen]

I have three mule deer tags this year to fill, as well as I'm hoping to get an elk tag on Thursday... venison is awesome.

[Darin Heltemes]

I have three mule deer tags this year to fill, as well as I'm hoping to get an elk tag on Thursday... venison is awesome.
You guys have mule deer up there? I figured SK would be mostly white tail country.

[Stu Christensen]

You guys have mule deer up there? I figured SK would be mostly white tail country.
More Mulies than you'd know what to do with... :D I'll pretty much guarantee I'll tag out within 48 hours of my hunting season starting.

[Lance Foster]

PETA stands for:

People
Eating
Tasty
Animals

Enough said :)