INGREDIENTS

• 8-10 Chukar breasts (cut into bite size pieces)
• 4-6 Quail breasts (cut into bite size pieces)
• 3 eggs
• 3 green onions
• 4 cloves
• 2-3 cloves of garlic
• 1 cup grated Parmesan cheese
• 1 cup Bread crumbs
• 2 tablespoons olive oil
• 2 tablespoons butter

DIRECTIONS

1) Use skinless chukar breast and quail breast (could substitute with chicken breast, pheasant or quail but we always have chukar in our freezer.)

2) Beat about 3 eggs. Add 3 sliced green onions. Toss in a couple of whole cloves. Add 1-2 cloves of minced fresh garlic. Marinate chukar and quail in egg mixture for at least 24-48 hours.

3) Pull chukar and quail from egg mixture then roll in fresh grated parmesan. (Could substitute with the canned stuff if that’s all you’ve got.) From parmesan, then roll in dried bread crumbs.

4) Heat skillet to medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter to heated skillet. Add the chukar and quail to the pan. Meat should sizzle lightly when added to the skillet. Sauté a couple of minutes on each side till golden.

5) You want it crispy and golden on the outside but still tender and dry on the inside so be careful not to overcook.

Enjoy with a side of Killer BBQ sauce or Pesto sauce. Be sure to get plenty because they go fast!

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I enjoy the challenge of combining ingredients that I already have in the pantry to avoid having to go to the grocery store too many times during the week. Soups just happen to be one of my favorite meals to create and tend to be the most flavorful and memorable without breaking the bank.

INGREDIENTS

• 1lb Elk sausage
• 2 – 14.5 oz diced tomatoes
• 1 – 14.5 oz water
• 1/2 cup dry red wine
• 2 cups dry Orecchiette Pasta (or other small pasta)
• 2 garlic cloves
• 2 tablespoons oil
• 1/2 cube butter
• 1 tablespoon oregano
• salt and pepper
• 1/2 cup chopped basil

Top soup with  fresh grated parmesan cheese and chopped basil.

DIRECTIONS

1) Add oil and chopped garlic to soup pan. Cook garlic being sure not to brown, add canned diced tomatoes and water. Bring to a boil and turn heat to low. Take a hand blender and blend tomatoes to create a tomato puree.

2) Add red wine, pasta, butter, oregano, salt, pepper and fresh basil. Cover and cook on low heat for 45 minutes or until pasta is cooked through.

3) While soup is cooking on low, add elk sausage to another pan and cook thoroughly. Add sausage to soup and stir. When pasta is ready serve immediately.

Top each bowl of soup with fresh parmesan cheese and chopped fresh basil.

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Watching your weight? Make these mini elk sliders using horseradish mustard and cornmeal. Then top off with a tablespoon of your favorite Barbeque sauce and you’ll be in heaven!

INGREDIENTS

• 1 lb ground elk
• 2 tablespoons Horseradish Mustard
• 1 tablespoon Worcestershire
• 1 tablespoon A1
• 1 tablespoon garlic powder
• 1 cup corn meal
• 1 egg
• salt and pepper
• Cheddar and Swiss Cheese
• Killer Barbeque Sauce
• Hawaiian Sweet Rolls
• Cherry tomatoes
• Red onion

DIRECTIONS
1) In a large bowl, add mustard, cornmeal, egg, garlic powder, salt and pepper to ground elk meat. Mix all ingredients by hand and then form into small patties. Use a ¼ cup measuring cup to size how much meat to use when forming your patties. Place meat on tinfoil and press gently with your thumb creating a small indent in the center. This will help keep patties from shrinking when cooking.

2) Pre-heat the barbecue to high temperature.

3) I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.

4) Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown – 7 minutes. Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.

5) Place elk sliders on Hawaiian Sweet Rolls, top with some killer barbeque sauce, a few cherry tomatoes, some red onion and you are set! Enjoy!

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INGREDIENTS

• 1 Yellow Bell Pepper
• 1 Red Bell Pepper
• 1 Onion
• 7-8 Cloves of Garlic
• Olive Oil to cover vegetables
• 21.6 oz Plain BBQ Sauce
• 1 tsp. Cumin (optional)
• 1 tsp. Salt (optional)
• 1 tsp. Pepper (optional)

You really have two options here…

Option 1: Dice up all vegetables large enough to skewer for BBQ (or)

Option 2: Dice up all vegetables and put everything on a sheet of tinfoil and put straight on the BBQ.

Barbeque until all vegetables become browned, not burned … remove from heat. Place all ingredients in a blender and blend on high speed until smooth. Remove from blender and put in a bowl for serving. You can also keep the BBQ sauce in an air tight container for up to 2 weeks in refrigerator.

I use this barbeque sauce on all of my grilled elk, venison or antelope skewers. It also pairs well with the chukar and quail parmesan nuggets. Enjoy.

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Featured guest Kristy Crabtree shares wild game recipes on Intrepid Outdoors website. Watch every Monday at 11am EST on Versus, part of NBC Sports.

INTREPID OUTDOORS – The fearless pursuit of hunters’ rights and adventures
www.IntrepidOutdoors.com

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SERVING: 1 to 2 people. Perfect for an appetizer.

INGREDIENTS

• Antelope backstrap sliced into 1/4 inch pieces (6-8)
• 1 cup flour
• 1 teaspoon garlic powder
• Salt and pepper
• 2 tablespoons chopped fresh tarragon
• Canola oil
• 1 egg beaten

DIRECTIONS
1) Cut antelope back strap into 8 – 1/4 inch thick pieces. Note: you can also cut each strip in half so you can get 16 antelope pieces.

2) Mix flour, garlic powder, salt, pepper and tarragon in bowl. Beat one egg in separate bowl.

3) Heat cast iron skillet to Medium-high temperature and add canola oil to cover bottom of pan.

4) Add antelope to egg mixture and then toss in flour. Place antelope in oil and fry on both sides until golden brown. About 2-3 minutes each side.

5) Serve antelope with your favorite side sauces or eat alone.

I just wanted to say thank you to a group of ladies who gifted me with several different culinary preserves that pair well with wild game. Edible R+D, Makes of Plus Confit line of Culinary Preserves.

Tipsy Berry Confit and Roasted Pepper Bacon Confit paired perfectly with this dish.

http://www.Ediblerandd.com

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Thank you to our good friends Danny and Leslie for sharing their ‘Secret’  Parmesan Chukar recipe. What I enjoy about this recipe as well as several of the other Big Game Recipes is that they are all flexible for other substitute game birds and game meats!

INGREDIENTS

• Chukar breasts
• 3 eggs
• 3 green onions
• 2 cloves garlic
• Parmesan cheese
• Bread crumbs
• 2 tablespoons olive oil
• 2 tablespoons butter

DIRECTIONS

Use skinless chukar breast (could substitute with chicken breast, pheasant or quail but we always have chukar in our freezer.)

Beat about 3 eggs.  Add 2-3 sliced green onions.  Toss in a couple of whole cloves.  Add 1-2 cloves of minced fresh garlic. Marinate in egg mixture for at least 24 hours.

Pound breast meat lightly with a meat mallet.

Pull chukar from egg mixture then roll in fresh grated parmesan.  (Could substitute with the canned stuff if that’s all you’ve got.)  From parmesan, then roll in dried bread crumbs.

Heat skillet to medium heat.  Add 2 tablespoons olive oil and 2 tablespoons butter to heated skillet.  Add the chukar to the pan.  Meat should sizzle lightly when added to the skillet.  Sauté a couple of minutes on each side till golden.

You want it crispy and golden on the outside but still tender and dry on the inside so be careful not to overcook.

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There’s nothing better than a heavenly hearty meal on a Sunday night. Mozzarella stuffed elk meatballs drowned in red wine tomato sauce served up with some fried basil and crusty bread. What else could you ask for?

You could also make this dish using venison, beef or veal.

INGREDIENTS
13/15 – 2 inch meatballs

• 1.5 lbs ground elk or venison burger
• 5 tablespoons olive oil
• 1 white onion diced
• 2 garlic cloves diced
• 1 teaspoon thyme
• ¼ teaspoon rosemary
• 3 slices white bread without crusts
• 1/2 cup milk
• 1 egg beaten
• ½ cup grated parmigiano-reggiano cheese
• Mozzarella cheese balls (size of cherry tomatoes)
• 1 – 28oz. can diced plain tomatoes
• Fresh basil chopped
• ½ cup dry red wine

DIRECTIONS
1) Heat 2-3 tablespoons olive oil in cast iron skillet over medium-high heat. Add diced white onion and 2 diced garlic cloves. Cook until onions are soft and translucent, add thyme, rosemary, salt and pepper and then remove from heat. Set aside to cool.

2) In a separate bowl tear bread into small pieces and soak in milk for 5 minutes. Squeeze milk from bread and place in another larger bowl. Add elk burger, egg, parmigiano-reggiano, onion mixture and mix with your hands.

3) Take elk mixture and begin to form meatballs being sure to add a mozzarella cheese ball in the center of each meatball. The meatball sizes are up to you. You can make them small, medium or large depending on how you want to serve this dish up. Place meatballs on a cookie sheet and refrigerate for 30 minutes to an hour.

4) Add remaining oil to cast iron skillet over medium high heat. Place each meatball into skillet and cook on all sides. Remove meatballs from pan when browned.

5) Add ½ cup dry red wine to skillet to deglaze pan. Add canned tomatoes and ¼ cup fresh chopped basil. Bring sauce to a simmer, add meatballs and reduce heat to low. Continue to cook on low heat for 10 minutes.

For a garnish, you can quickly flash fry some basil leaves in a little oil and serve up with crusty bread or a side of pasta. Trust me — you’ll love it!

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I want to be honest and let you know that when you make these Raviolis … you’ll be addicted, craving them for breakfast, lunch and dinner. I know just looking at them I’m getting hungry.

Be creative with this recipe. I’d like to try sweet potatoes with elk or substitute the elk sausage with antelope, goose or duck. Maybe add a twist and try an Italian version or a Mexican version. Whatever you place in the center of these little wraps – will be magical when they come out of the oven!

INGREDIENTS

• 1 cup elk sausage or burger
• 1 package round or square pasta wraps (example: Azumaya)
• 2 tablespoons butter
• 4 garlic cloves
• 2 cups zucchini
• 8-10 sage leaves
• 2 shallots
• 4 green onions
• 2 tablespoons olive oil
• 1 egg beaten plus 1 teaspoon water

DIRECTIONS
1) Cook elk sausage or burger thoroughly and remove from heat and set aside.

2) Melt butter in a large skillet on medium-high heat. Add chopped garlic, zucchini, sage leaves, shallots and green onions. Sauté until zucchini and shallots become caramelized. Remove from heat.

3) Add elk meat, cooked vegetables and 2 tablespoons olive oil into a food processor. Pulse mixture for about 10 seconds.

4) Place 2 tablespoons of stuffing in the center of each wrap. With a pastry brush, wet the outer edges with the egg wash. Place a second wrap on top of the stuffing and press edges together with a fork or your finger. Place raviolis on non stick cookie sheet. Brush tops of raviolis with olive oil before baking.

5) Place cookie sheet into preheated 375 degree oven. Cook for 10-12 minutes or until they become brown.

6) Remove from oven and serve with your favorite Alfredo or Marinara Sauce.

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Looking for a ‘Sure Thing’ when impressing dinner guests? Make this: Elk sausage stuffed baby portabella mushrooms with barbequed sweet onion and smokey gouda! Top each one off with a few small chives and Walla – Perfection!

INGREDIENTS

Makes approximately 35-40

DIRECTIONS
1) Slice sweet onion in large pieces about ¼ inch thick. Season with olive oil, salt and cook direct on barbeque. Turn every 2-3 minutes for roughly 10 minutes or until the onion becomes soft.

2) In a food processor add elk meat, onion and garlic powder. Pulse ingredients together for approximately 5-10 seconds. Remove and add to bowl combining the meat mixture and grated gouda cheese. Gently stir together and set aside.

3) Melt 2 tablespoons butter in skillet over medium heat. Add all mushrooms top side down, and cook for 1-2 minutes. Flip all mushrooms and cook for another minute. Remove from skillet and place top side down on a cookie sheet.

4) Spoon roughly 1 tablespoon of stuffing into each mushroom cap and top off with some fresh chives. Cook mushrooms for 13-15 minutes or until cheese has melted. Remove from oven and enjoy!

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