Wild Game Recipe of a Lifetime

[Deleted member 16864]

Don’t mind the numbers, they don’t mean anything.

My recipe is pretty simple.

-Two elk or deer tenderloins
-Salt and Pepper to taste

First, sprinkle or rub on however much salt and pepper you think you’ll like. Next, find a hot stone in the fire to cook it on. You can also use various unattended cast iron that may be lying about.

5+7=12

 

[CPAjeff]

Whole loin (pronghorn, deer, and elk):

Montreal Steak Seasoning and butter.





Bacon wrapped loin and backstrap (pronghorn, deer, elk)

Season loin with salt and pepper, wrap in bacon, place on pellet smoker for 1.5 hours @ 275.



Bacon wrapped burger bombs (deer, elk, bison, pronghorn)


Peel avocado, slice in half, fill center with cheese, wrap avocado with ground meat, season with salt and pepper, wrap with bacon, more seasoning, place on pellet smoker for 1.5 hours at 275.

 

[smw110136]

Whole loin (pronghorn, deer, and elk):

Montreal Steak Seasoning and butter.

View attachment 383411

View attachment 383412

Bacon wrapped loin and backstrap (pronghorn, deer, elk)

Season loin with salt and pepper, wrap in bacon, place on pellet smoker for 1.5 hours @ 275.

View attachment 383413

Bacon wrapped burger bombs (deer, elk, bison, pronghorn)


Peel avocado, slice in half, fill center with cheese, wrap avocado with ground meat, season with salt and pepper, wrap with bacon, more seasoning, place on pellet smoker for 1.5 hours at 275.

View attachment 383414

View attachment 383415

Considering those four ingredients for the avocado balls are about the only thing my small children will consistently eat, I am going to try that one this week.

 

[Rack Daniels]

I have two. The one that has been an absolute game changer for me was Hank Shaw’s Corned Venison recipe.
I think it was Wildebeest (?) that posted some photos of a Reuben and then some corned hash and I was committed.

Backstraps dry-seasoned with the secret recipe (anything sweet and savory) and cooked on open flame just til you see the juices start flowing.

 

[TheTone]

Deer, elk or antelope ground with somewhere between 10-20% beef fat. Press flat into a patty, sprinkle with garlic salt, grille until medium rare and apply a thick slice of American cheese then place in the middle of a hamburger bun. It’s wonderful. You can toast the bun if you’re fancy

 

[Mallardsx2]

Hard to beat our Mississippi pot roast elk. I could eat that daily.

 

[smw110136]

I have two. The one that has been an absolute game changer for me was Hank Shaw’s Corned Venison recipe.
I think it was Wildebeest (?) that posted some photos of a Reuben and then some corned hash and I was committed.

Backstraps dry-seasoned with the secret recipe (anything sweet and savory) and cooked on open flame just til you see the juices start flowing.

that recipe works well for Canada geese too. "Greubens" have become one of my favorite ways to prep waterfowl for friends and family.

 

[WildWill]

Neck roast for me with shanks a close second.



My favorite recipe for neck is essentially a Mexican shredded venison that can be used in burritos, tacos, enchiladas, and my favorite quesabirra. Start by seasoning the neck roast in a rub I like one with Chipotle in it. Then smoke on low for a couple hours before transferring to the crockpot. Toast dried chillies (i like gujillo, ancho, and arbol) then soak in beef broth before combining with sautéed onions and diced tomatoes. Blend then pour mixture over neck roast in crock pot and cook on low 6-8 hours.
Can do the same with shanks or osso bucco.

 

[Steiny77]

Squirrel Shepherds Pie

(3) squirrels boned out, meat cut into little pieces.
10-12" Iron skillet
Brown some bacon & onion in skillet, leave the grease
Put the squirrel meat in and brown it
Add vegetables; carrots, peas, sweet corn, celery & mushrooms
Add a can of celery or mushroom soup
Stir all of this stuff up, let it bubble and simmer for a while

In another pot make some runny mashed potatoes.
Take squirrel fixins off the heat
Spread a nice thick layer of mashed taters over top of the mix
Put the iron skillet w/ works under the broiler to get a nice light brown on top of the taters.
You can dust the top with a little shredded cheese if you like
Serve w/ a spatula and eat

Works great with rabbit or diced venison too.
My grandkids even love it.

 

[TOGIE]

I’m not yet sure, to date, that I enjoy a “wild game” meal as much as I enjoy Hank Shaws traditional meatloaf recipe.

The first bite was the moment I questioned why I don’t grind every lb of wild game that enters my house.

 

[DFS]

Hard to beat elk cube steaks.

 

[Wildabeest]

Tenderloins seasoned with kosher salt and fresh ground pepper, seared in cast iron at high heat for 1-2 mins per side. Then cut the heat back and add lots of butter, fresh garlic, thyme and rosemary to the pan and baste until they finish cooking to medium rare.

For roasts, either corned venison or pastrami as stated above, or I make jerky in the smoker using Hank Shaw’s chipotle recipe.

I do about half my grind as hot Italian sausage. Makes great Italian sausage hoagies smothered with provolone, bell peppers and onions. Also great in spaghetti or lasagna. Unseasoned grind goes in chili or a variety of different burgers (black and blue, Oklahoma onion burgers, bacon avacado, etc.). I’ve not had good luck making breakfast sausage with game meat. I stick with Jimmy Dean for that.

 

[Oak]

Google Search

Google Search

Coincidence? I don’t think so.

 

[hunter49]

Shanks, then tenderloin, then ground.

 

[WildWill]

Google Search

Google Search

Coincidence? I don’t think so.

The heart is worth saving IMO the rest the coyotes can have.


Deer heart fajitas

Stuffed elk heart

 

[jryoung]

Google Search

Google Search

Coincidence? I don’t think so.

Deez nuts

 

[noharleyyet]

 

[npaden]

Pretty much anything cooked sous vide. Real game changer at our house. I grew up eating wild game (I had my first beef steak when I was 17) but my wife and son weren't 100% on board until we started using the sous vide for pretty much everything.

 

[Brittany Chukarman]

Fried cottontail with pan gravy and mashed. Problem is it's easier to find an elk than a rabbit these days.

 

[Wildabeest]

Pretty much anything cooked sous vide. Real game changer at our house. I grew up eating wild game (I had my first beef steak when I was 17) but my wife and son weren't 100% on board until we started using the sous vide for pretty much everything.

I use it on thicker cuts. Definitely a game changer - especially for things that tend to dry out when cooked such as pork chops.