Great recipes for all your wild game.
Chef Eileen Clarke serves the brats in patty version for breakfast.Recipe and images by Eileen Clarke “There’s a bit of bite in these bear brats and it comes from four places: first from the white and red peppers which is obvious, as is the mustard powder and garlic, the second and third sources. But the…
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How much flavor can you fit into a meatball? You’re about to find out with these bad boys. The mix of venison and pork compliment the parmesan and herb mix to create melt-in-your-mouth meatballs that will have you coming back for more. INGREDIENTS Meatballs 1 1⁄2lbs ground venison (we mixed 1/2 pound ground ground pork…
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Ingredients: 2 venison steaks ½ tsp. meat tenderizer Pepper, to taste 1 bottle of beer ½ onion, sliced 3 teaspoons lemon juice ½ cup Worcestershire sauce Drizzle of olive oil, for sautéing 8 eggs 2 tablespoons milk Salt and pepper, to taste Shredded cheddar cheese One package …
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Ingredients: Venison roast Salt Pepper 3 cups beef broth 1 cup dry red wine Directions: Sprinkle venison roast with salt and pepper. Place venison into greased slow cooker. Pour beef broth and red wine over venison (the roast needs to be completely covered with liquid, add more …
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Perfect for cold winter days, this elk stew recipe will fill you with nostalgia, and you won’t even have to go to mom’s house. INGREDIENTS 1 lb elk roast 3 red potatoes 1 small red onion Green onion ends – to your taste 1/4 cup red wine vinegar 16 oz water 1-2 packets of seasoning…
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These chukar nuggets are so good, they will fly off of your plate as fast as they fly in the field. Rolled in parmesan and herbs, fried, and dipped in tomato sauce, they will have you coming back for more. INGREDIENTS 8-10 Chukar breasts (cut into 1” strips) 3 eggs 1-2 cloves 1 cup grated…
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