3 Wild Game Recipes in 60 Minutes
Sharing my passion for wild game cooking is always a joy! Recently, I partnered with the Nevada Department of Wildlife for a live 60-minute Wild Game Cooking demonstration, where I prepared three wild game recipes in just one hour. The goal was to show how approachable, quick, and flavorful wild game cooking can be.
During the demonstration, I showcased some of my favorite dishes featuring elk, venison, and antelope, walking through techniques, tips, and substitutions along the way. Below, you’ll find all three recipes so you can recreate these meals at home. Each dish is flexible and can easily be adapted to use the wild game proteins you have on hand.
Every Meal Tells a Story
Every meal tells a story, and for me, wild game cooking is about more than just food—it’s about tradition, connection, and sharing memorable moments around the table. From the first cut of a perfectly roasted elk roast to the last bite of a hearty antelope stuffed poblano, each recipe carries its own story and invites creativity in the kitchen. I’m Kristy Crabtree, a passionate home cook and storyteller, sharing easy-to-follow wild game recipes, tips, and techniques on NevadaFoodies.com. My goal is to help hunters, home cooks, and food lovers alike turn lean, flavorful wild game into meals that bring family and friends together, one dish at a time.
Featured Wild Game Recipes in 60 Minutes
Tuscan-Inspired Elk or Venison Soup
Tuck-n-Roll Elk Steaks
An easy way to turn simple elk steaks into a flavorful, all-in-one skillet meal that’s perfect for weeknight dinners or special occasions.
Antelope Stuffed Poblano Peppers
Poblano peppers are perfect for stuffing with flavorful ground antelope, cheese, cream cheese, quinoa or rice, onions, cilantro, and a touch of jalapeño salsa. Briefly boiling the peppers softens the skins, or roast them for a hint of char. No antelope? Use elk, venison, or any ground wild game. Bake at 400°F for 30–35 minutes, and for extra protein, crack an egg into each pepper 15 minutes in. Serve with avocado, sour cream, and salsa for a quick, crowd-pleasing meal that works for breakfast or dinner.
Ingredients
- 1 1/2 lb boneless venison or elk, cut into 1 inch cubes
- 2 tsp granulated garlic
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp vegetable or canola oil
- 1 medium white onion, finely chopped
- 1 clove garlic, minced
- 4 cups beef broth
- 1 cup white sweet potatoes or parsnips peeled and cut into 1 inch cubes
- 1 cup kale, chopped
- 1 bay leaf
- zest of a lemon
- freshly grated Parmesan cheese
Instructions
- Generously season the cubed venison with salt, granulated garlic, and black pepper.
- Heat a large stockpot over medium heat and add the oil. Working in batches if needed, add the cubed venison and brown on all sides. Remove the meat from the pot and set aside.
- Add the onions and garlic to the same pot and cook until the onions soften, about 5 minutes. Return the browned venison to the pot, then add the beef broth, sweet potatoes or parsnips, and bay leaf. Partially cover the pot, reduce the heat, and simmer gently for 30 minutes.
- Stir in the kale and continue cooking for an additional 15 minutes, until the greens are tender and the soup is flavorful.
- Ladle the soup into bowls and garnish with fresh lemon zest and freshly grated Parmesan cheese before serving.
Video
Notes
- Season generously: Salt, granulated garlic, and black pepper enhance the venison flavor.
- Brown in batches: Browning the meat in batches builds rich flavor without overcrowding the pot.
- Scrape up the bits: Sauté onions and garlic in the same pot to capture browned bits for extra depth.
- Substitute freely: Swap sweet potatoes for parsnips, or use elk/antelope instead of venison.
- Greens at the end: Add kale last so it stays tender and vibrant.
- Bright finish: Lemon zest and freshly grated Parmesan elevate each bowl.
Ingredients
- 1 lb elk top sirloin roast
- kosher salt and pepper
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/4 cup flat leaf parsley, finely chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil + 2 tbsp
- 1/2 cup flour
- 2 tbsp unsalted butter
- 1 cup orzo pasta
- 1 1/2 cups beef stock
- butchers twine
Instructions
- On a cutting board, slice the elk top sirloin roast into 6–8 thin steaks, about 1/4 inch thick. Season lightly with salt and pepper and set aside.
- In a small bowl, combine shallots, garlic, Parmesan cheese, parsley, and 2 tablespoons olive oil. Spread about 1 tablespoon of the mixture evenly over each piece of meat.
- Starting at the longest end, roll up each steak into a pinwheel shape and secure with a piece of butcher’s twine.
- Heat a skillet over medium heat and add the butter and remaining 2 tablespoons olive oil. Lightly dredge each rolled steak in flour, shake off excess, and place in the skillet. Brown the meat, turning every 2 minutes for a total of 6 minutes.
- Add the orzo pasta and beef broth to the skillet. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until the pasta is tender and the meat is cooked through.
- Remove the twine, serve immediately, and enjoy.
Notes
- Choose the right cut. Elk top sirloin roast or backstrap works best for thin, even slices that roll easily.
- Slice thinly and evenly. About 1/4 inch thick is ideal for quick cooking and even flavor distribution.
- Season generously. Elk is lean and benefits from bold seasoning—don’t be shy with salt, pepper, and the shallot-parmesan mixture.
- Secure the rolls. Use butcher’s twine to keep the pinwheels intact during browning and simmering.
- Don’t overcook. Elk is very lean; aim for medium-rare to medium for the most tender results. The simmer with orzo helps keep it juicy.
- Alternative fillings. Add spinach, sun-dried tomatoes, or roasted red peppers to the shallot mixture for extra flavor.
- Substitute wild game. If elk isn’t available, top sirloin venison or antelope top sirloin work well in this recipe.
Ingredients
- 3/4 lb ground antelope, or other game meat
- 1 small sweet onion, chopped
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp Mexican oregano
- 1 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 1 cup shredded white cheddar cheese
- 1/2 cup whipped cream cheese
- 1/4 cup cilantro, chopped
- 1/2 cup cooked quinoa or rice
- 7 oz can El Pato jalapeno salsa, or other salsa
- 4 medium poblano peppers
Instructions
- Preheat the oven to 400°F. Place a cast iron skillet in the oven to preheat.
- Bring a large pot of water to a boil. Add the poblano peppers and boil for 10 minutes to soften the skins. Remove from the water and let cool slightly. Slice the peppers open, rinse under cold water, remove the seeds, and set aside.
- Heat a skillet over medium heat and add the oil and onions. Cook for about 5 minutes, until softened. Add the ground antelope and cook until browned. Season with cumin, coriander, garlic powder, Mexican oregano, and salt. Remove from heat.
- In a large bowl, combine the cooked meat mixture, shredded cheese, cream cheese, cooked quinoa (or rice), cilantro, and salsa. Divide the filling evenly and stuff each poblano pepper. Top with additional shredded cheese.
- Carefully place the stuffed poblano peppers into the preheated cast iron skillet and bake for 30–35 minutes. Optional egg variation: About 15 minutes into baking, crack an egg into the center of each stuffed pepper and return to the oven until the whites are set but the yolks remain slightly runny.
- Serve each stuffed pepper with sliced avocado, sour cream, and salsa.
Notes
- Don’t overcook the antelope. Antelope is very lean, so cook just until done to keep the filling tender and juicy.
- Ground meat substitutions. No ground antelope available? Ground elk or ground venison are excellent substitutes and work beautifully in this recipe. Cook them gently and avoid overbrowning to prevent dryness.
- Salsa substitute. If El Pato isn’t available, substitute with your favorite jalapeño salsa, green enchilada sauce, or a mild roasted green chile salsa for similar flavor and heat.
- Soften peppers first. Briefly boiling the poblanos makes them easier to stuff and ensures a tender bite, especially when baking.
- Choose your grain wisely. Quinoa adds protein and texture, while steamed rice keeps the filling classic and comforting—both work well.
- Add the egg halfway through. If using eggs, crack them into the peppers about 15 minutes into baking so the whites set without overcooking the yolks.