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Cooking With Game

Use the Venison, Elk, Duck and Fish that hubby brings home, in family friendly recipes.

Burger Goulash

Goulash

This is an easy, versatile meal. The name goulash tells you that it is very flexible, adding what ever you have or substituting for what you don’t have. The base ingredients are ground meat, onion, tomato of some kind and the spices. Canned tomatoes can be replaced by an equal amount of fresh tomatoes. No tomato sauce, add extra tomatoes. Left over vegetables, throw them in. No rice, pasta or zoodles, serve over mashed potatoes or drain a bit and serve on a bun like a Sloppy Jo. Continue reading “Burger Goulash”

Antelope

This August my husband got to go along on a friend’s Antelope hunt in Eastern Oregon. The hunter’s got their game! I had never had antelope before and wasn’t sure what to expect the meat to be like. After the guys cut the meat up I tried a few quick simple tests see what I could expect. I cooked the tenderloin in a little butter with some light seasonings for just a minute on each side. No special preparation, just heat and eat. It was very good. Some chew to it, but not tough. Then I tried the same with the backstop. Oh My Gosh, was that good. Again, no special prep. No brine, no tenderizer. Just cooked in butter with salt and pepper. As good as steak to me! Maybe not quite as tender as a rib-eye, but better than sirloin for sure.

Continue reading “Antelope”

Stuffed Goose or Duck Medallions

Stuffed Goose or Duck Medallions

Adapted from a Ducks Unlimited recipe November/December 2012 issue.

Roasted garlic adds a sweet, nutty flavor to this delicious recipe

Don’t be alarmed by the amount of garlic used in this recipe. The garlic is mellowed out by roasting, which makes it soft, lightly browned, nutty, and sweet. This stuffing mixture—a blend of garlic, fresh herbs, cheese, and just enough breadcrumbs to hold everything together—also works well with duck, venison, and other game.

Continue reading “Stuffed Goose or Duck Medallions”

STUFFED DEER TENDERLOIN

Continue reading “STUFFED DEER TENDERLOIN”

Butter-Braised Vegetables

This is a great recipe I found from the February/March 2013 edition of Cook’s Country Magazine.

Continue reading “Butter-Braised Vegetables”

Duck With Mushrooms

Continue reading “Duck With Mushrooms”

Venison Liver & Onions also in Chanterelle & Onion Gravy

venison liver

Continue reading “Venison Liver & Onions also in Chanterelle & Onion Gravy”

Shredded Venison

Shredded Venison

Spray crock pot with pam.

Put 1 chopped onion in bottom.

Pound 1 pound of venisonwith a mallet to tenderize.

Mix 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp Adolf’s tenderizer. Sprinkle over the meat on both sides. Use a fork and poke the seasonings into the pounded meat. Lay on top of onions

Mix 1/2 package of Lipton Onion Soup with 1 unpacked Tbsp of brown sugar. Sprinkle over the meat.

Cut 4 – 6 slices of raw bacon in half. Lay over the meat.

Cook on slow 4 – 6 hours. The meat will shed when it’s done.

Use the meat for chili or sandwiches or tacos.

More meat – just double and cook a little longer.

 

Crocked Elk (aka Elk Stroganoff)

Crocked Elk (AKA Elk Stroganoff)

This is a low cooker (crock pot) recipe. If you don’t add the optional items the meat could be used for all sorts of things like chili, sandwiches, tacos, wraps or just eat as is.

This came out of a desire to use up some left over onion soup dip. It turned out great. The meat is very tasty and falls apart. Do not brown it first.

 

2 pounds cubed elk meat

1 onion chopped

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp Adolf’s tenderizer

 

1/2 tsp pepper

1/8 tsp cayenne pepper

1/4 tsp paprika

 

4 ounces red wine

2 tsp worchester sauce

1 T ketchup

1 T brown sugar

1/2 pkg lipton onion soup mix

Optional:

1 cup sour cream mixed with 1/2 pkg Lipton Onion Soup Mix (left over onion dip)

2 small cans sliced mushrooms, drained

3 cups of pasta

 

Spray crock pot with Pam. Lay onions in bottom.

Put meat on cutting board and sprinkle it with the garlic powder, onion powder and tenderizer. Using multi-tine tenderizing fork, pierce meat aggressively. Drizzle oil over the meat and rub it in.  Put the meat on top of the onions in the pot. Sprinkle onion soup mix and rest of seasonings over meat. Mix wine, worchester, ketchup and brown sugar together. Gently pour over meat. Cook on low 6 to 8 hours.

Optional: I added 1 cup of Lipton Onion Soup Dip, 2 cans mushrooms and 3 cups of pasta in 1 hour before the end. This made it more stroganoff like. Noodles would have been best, but I didn’t have any so I used rotini. It was fine.

 

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