I love ground game meat especially in the shape of a compacted burger and I’ve always enjoyed a classic Italian Parmesan steak meal. The lightly breaded and fried steak, a thick slice of melty mozzarella cheese and a rich tomato sauce all combined together for a plate full of deliciousness.

So instead of using steak for the classic comfort food, substitute and use ground meat patties. I shaped 5 ground desert sheep patties for this recipe, but you can also use ground elk, venison or antelope. Trust me, I’ve made them all and they all work with this recipe. A winning dinner idea that utilizes some of that ground game you have stocked up in the freezer.

Preheat oven to 375 degrees.

In a bowl combine the ground meat, dried basil, garlic powder, dried oregano and salt. Using your hands, form 5-6 patties of equal size and set aside.

In a bowl or plate combine all breadcrumb ingredients. In another small bowl beat the two eggs and water together until well blended.

Heat a large cast iron skillet or oven proof skillet over medium-low heat and add the olive oil. Dip each meat patty in the egg wash and then press firmly in the breadcrumb mixture. Place each patty in the skillet and cook until golden brown, about 2 minutes per side, total 4 minutes.

Add the marinara sauce to the skillet and top each patty with a slice of mozzarella, grated Parmesan cheese and garnish with chopped parsley. Remove from heat.

Cover loosely with foil and bake in the oven for 45 minutes.

Serve each Parmesan patty with a side salad.

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Wild Game Burger Parmesan

A delicious twist to an Italian favorite

Course Main Course

Cuisine American

Keyword Ground burger patties, ground sheep, Parmesan Patties

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

• 2 lbs ground desert sheep (substitute elk, venison or antelope)
• 1 tbsp dried basil
• 1 tbsp granulated garlic powder
• 1 tsp oregano
• 1 tsp kosher salt
• 2 eggs + 1 tsp water
• 3/4 cup olive oil
• 2 cups marinara sauce
• 5 slices fresh mozzarella, 1/4 inch thick
• 1/4 cup grated parmesan cheese
• fresh parsley, chopped

The Breading

• 3/4 cup plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp red pepper flakes
• 1 tsp parsley

Instructions

• Preheat oven to 375 degrees.
• In a bowl combine the ground meat, dried basil, garlic powder, dried oregano and salt. Using your hands, form 5-6 patties of equal size and set aside.
• In a bowl or plate combine all breadcrumb ingredients. In another small bowl beat the two eggs and water together until well blended.
• Heat a large cast iron skillet or oven proof skillet over medium-low heat and add the olive oil. Dip each meat patty in the egg wash and then press firmly in the breadcrumb mixture. Place each patty in the skillet and cook until golden brown, about 2 minutes per side, total 4 minutes. Add the marinara sauce to the skillet and top each patty with a slice of mozzarella, grated parmesan cheese and garnish with chopped parsley. Remove from heat.
• Cover loosely with foil and bake in the oven for 45 minutes.
• Serve each parmesan patty with a side salad.

These enchiladas are so easy to make and extremely customizable with any ground wild game filling you have in the freezer. Plus when you pair your prized meat with this homemade sweet-n-tart salsa recipe, you know you’re going to enjoy a WINNING dinnertime meal.

I used our ground desert sheep from 2019 for these photos. Absolutely award winning delicious. I only wish I would have made more.

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Wild Game Salsa Verde Enchiladas

These enchiladas are so easy to make and extremely customizable with any ground wild game filling you have in the freezer. Plus when you pair your prized meat with this homemade sweet-n-tart salsa recipe, you know you’re going to enjoy a WINNING dinnertime meal.

Course Main Course

Cuisine American, Mexican

Keyword ild game enchiladas, wild game salsa verde enchiladas

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

Tomatillo Salsa Verde

• 4 lbs tomatillos, husk removed and washed
• 2 yellow onions, chopped
• 5 cloves garlic, chopped
• 4-5 jalapeno peppers, deseeded and chopped
• 1 cup fresh cilantro
• 1 lime, juiced
• kosher salt, to taste

Wild Game Enchiladas

• 1 1/2 lbs ground elk, venison, pronghorn or sheep
• 1 tbsp olive oil
• 1 white onion, chopped
• 1 clove garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Mexican oregano
• 1 tsp kosher salt
• 2 1/2 cups white shredded cheese, mild cheddar or mozzarella
• 1 cup whole black olives
• 1/4 cup fresh cilantro, chopped
• 8 10" flour tortillas
• 3 cups tomatillo salsa verde

Instructions

Tomatillo Salsa Verde

• Pre-heat the oven or outdoor grill to 500 degrees. Line a baking sheet with parchment paper and add the tomatillos, chopped onion and jalapeno peppers. Roast the vegetables on the top rack for 20-25minutes. Remove when done and let cool.
• Add the roasted tomatillos, onions and peppers into a blender or food processor and blend until semi-smooth. Add the cilantro and juice from 1 lime and continue to blend until your preferred consistency. Season with salt to taste.
• You can store the salsa verde in an air tight container and keep in the refrigerator for up to 1 week or freeze for future meals.

Wild Game Enchiladas

• Preheat oven to 375 degrees.
• Heat a skillet over medium heat and add olive oil. When the oil is warmed add the onions and garlic. Cook until softened about 5 minutes. Add the ground game to the skillet and continue cooking until browned. Season the meat with cumin, coriander, Mexican oregano and salt. Remove from heat when done.
• To assemble the enchiladas, lay out a tortilla and add a generous amount of the ground game down the middle then sprinkle with cheese and spoon a layer of tomatillo salsa verde over the top. Roll up the tortilla and place in a 9x13 inch baking dish. Assemble the remaining enchiladas.
• Spread the remaining salsa verde over the top of the enchiladas followed by the remaining shredded cheese. Garnish the top with whole black olives and cilantro.
• Bake uncovered for 30 minutes until bubbling hot. Remove from the oven and serve immediately with your favorite condiments.

Burgers are easy to make and they always taste great when served up outdoors. Not to mention, they are truly adaptable. You can add variations of condiments and toppings like I do in my Onion and Pepper Stacked Sheep Burger recipe.

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Onion and Pepper Stacked Sheep Burgers

Burgers are easy to make and they always taste great when served up outdoors. Not to mention, they are truly adaptable. You can add variations of condiments and toppings like I do in my Onion and Pepper Stacked Sheep Burger recipe.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 1/2 lbs ground desert sheep
• 1 large shallot, finely diced
• 1 garlic clove, minced
• 1 tbsp unsalted butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp kosher salt
• 4 white cheddar cheese slices
• 4 brioche buns

Fried Onion Rings and Peppers

• 1 sweet yellow onion, thinly sliced
• 2 small Anaheim peppers, halved and deseeded
• 1 cup white flour
• 1 cup water
• 1 tsp paprika
• 1 tsp garlic powder
• 2/3 cup vegetable oil

Avocado Mayo Spread

• 1 whole avocado
• 1/2 cup mayonnaise

Instructions

Fried Onion Rings and Peppers

• In a bowl, combine the flour, baking powder, water, paprika and garlic powder. Heat a skillet over medium heat and add the oil. Working in batches, dip the onion ringlettes and Anaheim pepper halves in the batter and add to the skillet. Fry until golden brown. Remove and drain on a paper towel. Season with salt if desired.

Avocado Mayo Spread

• In a bowl, mash the avocado and combine with the mayonnaise blending until smooth.

Sheep Burgers

• Pre-heat an outdoor grill.
• Heat a skillet over medium-low heat and melt the butter. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from heat.
• In a bowl, combine the ground sheep, shallots, cumin, coriander and salt. Shape into 4 equally sized patties.
• Set the patties on the grill grates for about 5-6 minutes per side. Top each one with a slice of white cheddar cheese, fried onion rings and an Anaheim pepper. Continue grilling until cheese is melted.
• Set the brioche buns on the grill grate until toasted.
• Build your burger and enjoy.

The secret is to keep the meat balanced with a combination of ingredients that not only flavor the meat from the inside but also work to keep everything moist during the cooking process. When combining the delicate flavor of shallots, hints of garlic, sautéed mushrooms, wilted spinach and creamy Boursin cheese you have yourself a succulent blend of flavors that work well together appealing to any palate.

Servings: 6
Prep Time: 30 Minutes
Cook Time: 75 Minutes

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Bighorn Sheep Roulade

The secret is to keep the meat balanced with a combination of ingredients that not only flavor the meat from the inside but also work to keep everything moist during the cooking process. When combining the delicate flavor of shallots, hints of garlic, sautéed mushrooms, wilted spinach and creamy Boursin cheese you have yourself a succulent blend of flavors that work well together appealing to any palate.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 1 Top Round Roast, app 1.5 – 2 pounds
• 2 cups mushrooms, diced
• 2 cups baby spinach, packed tight
• 1 large shallot, finely diced
• 1 clove garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3 oz garlic and chive Boursin cheese
• 1 tsp sea salt
• 1 tsp granulated garlic powder
• 1 tsp freshly ground black peppercorns
• Bitcher's twine

Instructions

• Heat a skillet over medium heat adding butter, shallots and garlic. Cook until the shallots soften and begin to turn a caramel color. Add the mushrooms and cook about 5-6 minutes. Add the spinach to the skillet and stir until wilted about 1-2 minutes. Remove from heat and cool.
• Carefully cut and butterfly open the top round roast using a flexible boning knife similar to a fish filet knife. This will allow you to open up the roast and tenderize with a meat mallet to ensure the overall thickness is roughly ½ inch thick. Season the meat with salt, garlic powder and pepper. Set the meat on a flat surface and spread a layer of the Boursin cheese on top of the meat. Add the mushroom spinach mixture over the top of the cheese and spread out over the entire length of the meat.
• Starting on the longest side, begin to roll up the meat creating a pinwheel shape. Using butcher’s twine, lay the twine so it rests along the length of the stuffed roast and tie a knot to secure. Place your thumb on the string and continue to wrap around holding everything in place. When done, brush the exterior of the meat with olive oil.
• Start the Traeger Grill as recommended and set the temperature to 375° F. When the Traeger has reached 375° F , set the roulade direct on the grill for 30 minutes. Turn a few times during cooking. Use a meat thermometer and continue to cook until the internal temperature reaches 125/130°. When done, remove from grill and let rest for 10 minutes. Remove the butcher’s twine, slice and serve.

The seasonings are similar to the flavors you use in taco meat filling but instead rolled into individual meatballs and baked until golden brown. Drizzle the balls of meat with an addictive Cilantro Chimichurri sauce and serve with a side of fresh pico de gallo.

For this particular recipe, I used ground bighorn sheep but ground elk or venison would taste just as great. The meatballs were moist and packed full of addictive mouthwatering flavor.

So next time it’s Taco night in your house, try dishing up this recipe for the family.

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Meatballs with Cilantro Chimichurri

Next time your in the mood for tacos, try switching things up for dinner and serve these Wild Game Meatballs wrapped up in warmed Naan flatbread instead. I guarantee they'll be like no other taco you've ever had.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1 lb ground game, bighorn sheep, elk or venison
• 1 egg
• 1/2 cup panko breadcrumbs
• 2 tsp olive oil
• 1 tbsp flat leaf parsley, finely chopped
• 1 tsp cumin
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp coriander
• 1/4 tsp granulated garlic powder
• 1/4 tsp sea salt
• 6 Naan Flatbreads

Cilantro Chimichurri

• 1/2 cup cilantro, finely chopped
• 1/2 cup flat leaf parsley, finely chopped
• 1 clove garlic, minced
• 3/4 cup olive oil
• salt, to taste

Pico de gallo

• 2 tomatoes. chopped
• 2 tsp cilantro, finely chopped
• 1 small red onion, finely chopped

Instructions

• Preheat oven to 400 degrees.
• In a large bowl, combine the ground game meat, egg, panko, olive oil, parsley, cumin, crushed red pepper, coriander, garlic powder and salt.
• Using your hands, roll meat mixture into 1 1/2 to 2 inch meatballs. You should have 12 meatballs.
• Set the meatballs on a wire rack over a baking sheet and bake for 25-30 minutes until browned. During the last 10 minutes of baking, place the Naan flatbreads in the oven to warm.
• While the meatballs are baking, combine the cilantro chimichurri ingredients in a small bowl.
• Serve the meatballs on the Naan flatbread and drizzle with the cilantro chimichurri and the Pico de gallo relish.

• Serves 4
• Preparation Time: 20 minutes
• Cooking Time: 30minutes

Ingredients

• 10-12 bighorn sheep steak cutlets about ½ inch thick
• 1 cup flour
• ¾ cup milk
• 1 egg
• 1 tsp French tarragon
• 1 tsp garlic powder
• ½ tsp kosher salt
• 1 cup canola or vegetable oil
• 1 yellow onion, sliced into rings
• 8 oz mushrooms, thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 ½ cups beef broth

Preparation

Using a meat mallet, tenderize both sides of the cutlets until about ¼ inch thick. Set aside and cover with plastic wrap.

In a bowl, combine the flour, French tarragon, garlic powder and kosher salt. In another bowl add the milk and whisk in the egg. Set aside.

Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onion and mushrooms sautéing until the onions begin to caramelize, about 8-10 minutes. Sprinkle the onions and mushrooms with the 2 tablespoons of the seasoned flour and gently stir. Slowly add the beef broth and continue to stir until the gravy begins to thicken. Reduce heat to low. (You may need to add more beef broth if you prefer thinner gravy.)

Heat a cast iron skillet over medium heat and add the canola oil. When the oil is hot, take each cutlet and dip in the milk and egg wash and then dredge in the seasoned flour. Shake off excess flour and carefully add to the skillet. Cook until golden brown, about 3 minutes per side. You may need to work in batches so not to overcrowd the skillet. When done, set the cutlets on a paper towel to drain excess oil. Continue cooking until done.

Slice and serve the breaded cutlets with the onion and mushroom gravy and a side salad.

Bear Sausage Ingredients

• 3 pounds bear, washed, dried and diced
• 1 pound boneless pork shoulder butt, diced
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons sweet paprika
• 2 tablespoons fennel seeds, toasted
• 1 tablespoon coriander seeds, toasted and crushed
• 2 teaspoons ground black pepper
• 1/2 cup cold water
• 1/4 cup red wine wine
• 3/4 feet hog casings, soaked and rinsed

Directions

After weighing the meat, dice the meat so that it will easily fit through the grinder, about 1-2 inch cubes and set aside in a large bowl. Using a separate bowl combine and mix all dry seasonings. Add the seasonings to the meat being sure to coat all pieces. Cover and refrigerate overnight.

You will want to use the small die for processing. Remove the attachments from the grinder and place in the freezer for 30 minutes before grinding. This will help to ensure that the pork and the bear meat combine perfectly together. When ready, grind all of the meat mixture through the grinder. Add the cold water and wine to the sausage grind and mix well. Set the bowl of ground eat into the refrigerator while you change out you attachments.

Setup your hog casings on the grinder stuffer attachment and start stuffing the ground sausage into the casings. When done, either measure the size of the links that you want and twist or leave whole. Using a small pin, prick the sausage to help release air. Refrigerate or freeze when done.

If you’ve made any of my recipes, I’d love to hear from you. Send me an email or leave me a comment below the recipe you have prepared. You can also comment on my Facebook, Pinterest or Instagram pages.

I honestly had to do some research since I had no idea where to start. I’m glad I spent the time to educate myself on how to handle, process and cook the meat. I had no idea that bears carry a parasite called Trichinella. Everywhere I looked they recommended to cook the meat thoroughly and be sure before consuming that it was to be 180 degrees internal temperature. Well I have to say, that I prefer most game meat to be medium-rare and anything cooked longer is just not worth eating.

Knowing all of this information, I decided to make a Black Bear Bourguignon (aka Burgundy). I’ve used this recipe with several different meats in the past and have it featured in the Wild Game Cuisine Cookbook. It can be time-consuming to prepare, but the outcome is well worth waiting for. The bear was braised in red wine, brandy and beef broth flavored with onions, garlic, bacon, thyme and mushrooms. Traditionally I use pearl onions but decided to leave them out of this dish and simply double the yellow onions.

For all of those friends who told me Black Bear was stringy, fatty and gamey… I’m pretty sure you’ve never had it prepared using this recipe. The black bear was more than tender, mild and overall exceptionally rich in flavor. I’d have to say one of the best meals I’ve had…

Ingredients

• 1 1/2 – 2 pounds black bear meat, 1 inch cubes
• 6 slices thick bacon, chopped
• 2 cups dry red wine
• 1 cup brandy
• 2 1/2 cups beef stock
• 2 tablespoons tomato paste
• 2 yellow onions, chopped
• 2 cloves garlic, chopped
• 4 tablespoons flour
• 16 ounces mushrooms, sliced
• 2 tablespoons butter
• 1 bay leaf
• 2 teaspoons thyme
• salt, to taste

Directions

Preheat oven to 450° F. Heat dutch oven pot over medium-high heat and cook bacon until lightly browned. Remove and drain on a paper towel. Leave bacon drippings in the pot. Sear cubed meat in bacon drippings until browned on all sides. Do this in batches so not to over crowd the pan. Remove meat and set aside. Add chopped onion and garlic and sauté until translucent. Add meat back to dutch oven with onions. Sprinkle flour over meat and stir to coat. Place in oven uncovered for 5 minutes. Stir meat and continue to bake for 5 more minutes. Remove from oven and reduce the oven temperature to 350 degrees. Add cooked bacon, wine, brandy, tomato paste and beef stock into meat mixture. Add thyme and bay leaf. Put back into the oven with the lid on and cook for -2 1/2 hours or until meat is tender. An hour before serving, melt butter in a skillet over medium-high heat and sauté mushrooms until browned. Add mushrooms to meat mixture and continue to cook in oven for remaining time. Remove from oven and season with salt and pepper if needed.

Serve in a large bowl with sliced sourdough bread.

Substitute ground elk, venison or antelope meat.

Ingredients

• 1 1/2 pounds ground sheep
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups carrots, chopped
• 2 cups zucchini, chopped
• 2 tablespoons butter
• 2 tablespoons fresh tarragon, chopped
• 3 parsnips, peeled and chopped
• 3 yukon gold potatoes, peeled and chopped
• 1 cup sour cream
• 1 cup shredded white cheddar cheese blend
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 Puffed Pastries (defrosted)
• 1 egg yolk beaten with 1 tablespoon water

Directions

1. Boil chopped parsnips and potatoes until soft about 20 minutes. When ready, drain and mash with a potato masher. Stir in sour cream and set aside.
2. Preheat oven to 375 degrees.
3. Heat a large skillet over medium heat and brown ground sheep until cooked. Remove and set aside in a large bowl.
4. Add butter to skillet and cook onions, zucchini, carrots and garlic until onions are soft and transparent. Stir in fresh chopped tarragon and season with salt and pepper. Remove vegetables and add to the cooked meat. Stir in shredded cheese.
5. On a floured surface, roll out the pastry sheets to be larger than the size of your baking dish. Place one pastry sheet in the bottom of the baking dish. Transfer meat and vegetables into the dish and top with the mashed parsnips and potatoes. Brush the outer edge of the bottom pastry sheet with egg wash. Place the second pastry sheet on the top and press the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash and season with salt and pepper. Cut an ‘X’ into the top of the pastry to allow for the steam to be released.
6. Bake for approximately 45 minutes or until crust is browned. If needed, cover with foil so not to burn.

Serve with a fresh green salad and enjoy!

As a side note, this marinade and cooking method would work well on elk loin and venison loin steaks.

Served 4-5

INGREDIENTS

• 8 – 1 1/2 inch thick lamb chops
• 5 garlic cloves
• 3 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 teaspoon kosher salt
• 4 tablespoons olive oil
• 2 tablespoons butter

DIRECTIONS

1. Using a blender or food processor, pulse garlic, herbs, salt and olive oil. Pour mixture over lamb chops, cover with plastic wrap, place in refrigerator and marinade for 1-2 hours. Remove from refrigerator and bring to room temperature 30 minutes before cooking.
2. Heat oven to 400 degrees.
3. Heat two cast iron skillets to high heat. Melt 1 tablespoon of butter in each skillet. Add lamb and cook until browned on one side, about 3 minutes. Turn and cook on the other side until browned, about 3 minutes. Transfer lamb to oven and cook for 5-7 minutes. Remove from oven and let rest for 5 minutes.

Enjoy!!!!