Sharing my passion for wild game cooking.
I had the opportunity to partner with the Nevada Department of Wildlife for a 60 minute Wild Game Cooking demonstration featuring 3 Big Game meals in 60 minutes. Watch as I serve up a few of my favorite mouthwatering dishes that include elk, venison and antelope. I have also included all three recipes below for you and your family to test out. And as always, these recipes can easily be substituted with other game proteins.
Thank you to all those who attended the webinar. We are looking forward to sharing more of my wild game recipes from my kitchen to yours.
- Tuscan Inspired Elk/Venison Soup
- Tuck-n-Roll Elk Steaks
- Antelope Stuffed Poblano Peppers
Servings: 4
Ingredients
- 1 1/2 lb boneless venison or elk, cut into 1 inch cubes
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp vegetable or canola oil
- 1 large sweet onion, diced
- 1 clove garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 white sweet potato, peeled and cut into 1 inch chunks
- 2 cups kale, roughly chopped
- 1 bay leaf
- zest of a lemon
- freshly grated Parmesan cheese
Instructions
- Generously season the cubed venison with salt and pepper. Heat a stock pot over medium heat and add the oil. When the oil is hot, carefully add the venison and brown on all sides. You may need to work in batches.
- Add the onions and garlic to the pot and cook until the onions soften, about 5 minutes. Add the beef broth, sweet potatoes and bay leaf. Cover the stock pot partially and reduce the heat to a low simmer cooking for 30 minutes. Add the kale to the soup and continue cooking for 15 minutes.
- Serve the soup in bowls and garnish with lemon zest and freshly grated Parmesan cheese.
Tried this recipe?Let us know how it was!
Servings: 4
Ingredients
- 6-8 Elk top sirloin steaks, about 1/4 inch thick
- 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, carefully slice a 1 pound elk top sirloin roast into 6-8 thin steaks about 1/4 inch thick. Season with a pinch of salt, pepper and set aside.
- In a bowl combine the shallots, garlic, parmesan cheese, parsley and olive oil. Top each piece of meat with a tablespoon of the shallot mixture. Use the back of a spoon to evenly spread the mixture over the meat. Starting at the longest end, roll up each steak creating a pinwheel shape. Secure with a piece of butchers twine.
- Heat a skillet over medium heat and add the butter and 2 tablespoons of olive oil. Lightly dredge each rolled steak in flour and set 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 and reduce the heat to low. Simmer for 20-25 minutes until the pasta is cooked.
- Serve immediately.
Tried this recipe?Let us know how it was!
Servings: 4
Equipment
- 10" or 12" cast iron skillet
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 Traeger grill or oven to 400 degrees. Set the cast iron skillet on the grill or in the oven to preheat until ready.
- Boil the poblano peppers for 10 minutes to soften the outer skin. Remove from the water and let cool. Slice the peppers open, run under cold water and remove the seeds. Set aside.
- Heat a skillet over medium heat and add the oil and onions cooking for 5 minutes. Add the ground meat to the skillet and cook until browned. Season with cumin. coriander, garlic powder, Mexican oregano and salt. Remove from heat.
- In a bowl combine the meat, shredded cheese, cream cheese, cooked quinoa (or rice), cilantro and jalapeno salsa. Divide the filling and stuff each poblano pepper. Top each stuffed pepper with more shredded cheese.
- Carefully set the stuffed poblano peppers in the cast iron skillet and bake for 30-35 minutes.
- Serve each stuffed pepper with avocado, sour cream and salsa.
Notes
NOTE: To pack each stuffed poblano pepper with more protein, crack an egg on each pepper 20 minutes into cooking. Cook the last 10-15 minutes to ensure the eggs are fully cooked.
Tried this recipe?Let us know how it was!