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Big Game Recipes

INDEX
Stuffed Roast of Venison
Chicken-Fried Venison Steaks
Venison Steak Diane
Venison Sauerbraten
Hunters Favorite Chili
Mexican Enchilada Casserole
Quick Venison-Rotini Soup
Skillet Game Hash

Stuffed Roast of Venison
Serves: 6-8
Use a top or bottom round roast. The meat should be no more than one inch thick. You may substitute elk or moose (slice the roast into two halves and freeze the other half)
6 slices bacon
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 tsp. dried parsley flakes
1/4 tsp. sale
1/8 tsp. pepper
3 to 4 lb. boneless deer, antelope, elk or moose roast, up to 1 inch thick
3 slices bacon, cut in half
Fry 6 slices bacon until crisp. Drain on paper towels and reserve 3 tabs. bacon fat. Crumble drained bacon, set aside.  Cook and stir onion, celery and carrot in reserved bacon fat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper.  Spread vegetable mixture evenly on roast. Pat firmly into place. Roll up jelly-roll style, rolling with the grain of the meat.  Tie roast with kitchen string, place in roasting pan. Top roast with 3 halved slices of bacon. Roast at 325 degrees to desired doneness, 22-30 minutes per pound.
 

Chicken-Fried Venison Steaks
You may substitute antelope, elk or moose round steak.
Serves: 4
1 to 1 1/2 pounds boneless deer round steak, about 1/2 inch thick
1/3 cup milk
1 egg
1/3 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 tab butter
2 tab vegetable oil
Gravy:
1 1/4 cups milk
2 tab flour
1/4 tsp. salt
Dash of pepper
Trim meat, cut into serving sized pieces. Pound to 1/4 inch thickness with meat mallet. Blend milk and egg in bowl. On sheet of waxed paper, mix the flour, salt and pepper.  Dip steaks in milk mixture, then in flour mixture turning to coat. Set aside.  In skillet, melt butter and oil on medium-low heat. Add steaks; brown on both sides. Remove to platter, set aside and keep warm. In small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve with steaks.
 

Venison Steak Diane
Use steaks from the loin or sirloin tip.You may substitute antelope, elk or moose round steak.
Serves: 4
3 tabs butter

1/4 cup chopped onion
3/4 cup venison stock or beef broth
2 tabs red wine
1/4 tsp. sugar
1 tab pepper
4 deer steaks, 3/4-1inch thick
3 tabs butter
1/4 cup brandy
Melt 3 tabs butter in saucepan over medium heat. Add onion. Cook and stir until golden. Stir in stock, wine and sugar. Cook until reduced by half. Place pepper on sheet of waxed paper. Coat venison steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper. Melt 3 tabs. butter in skillet over medium heat. Add steaks; cook to desired doneness, turning once. Transfer steaks to heated platter; set aside keep warm. Remove skillet from heat; cool slightly. Add brandy. Heat gently over low heat. Carefully ignite, using long wooden match. Let stand until flames die. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly. Pour sauce over steaks. Garnish with parsley if desired.
 

Venison Sauerbraten
Use a shoulder roast, bottom round or rump roast.  You may substitute elk, or moose roast.
Serves 6-8
MARINADE:
6 cups water
1 large onion, sliced
2 tsp. salt
10 whole black peppercorns
10 whole juniper berries, optional
6 whole cloves
1 bay leaf
1/2 cup vinegar

3 1/2 to 4 pound deer roast
2 tabs vegetable oil
1 medium red or green cabbage (about 2 1/2 lbs.) cut into 8 wedges
15 gingersnaps, finely crushed
2 tsp. sugar
In large saucepan, combine all marinade ingredients except vinegar. Heat to boiling, add vinegar. Cool slightly. Place roast in large glass or ceramic mixing bowl. Pour cooled marinade over roast. Cover tightly with plastic wrap. Refrigerate 2-3 days, turning meat once or twice.
Remove roast from marinade, reserving marinade. In Dutch over, brown roast on all sides in oil over medium heat. Add marinade. Reduce heat; cover. Cook over low heat until tender, 2-3 hours. Heat oven to 175 degrees. With slotted, transfer roast to oven-proof serving platter. Keep warm in oven.
Strain cooking liquid into measuring cup.  Add water if necessary to equal 5 cups. Return liquid to Dutch oven, heat to boiling.  Add cabbage wedges. Return to boiling. Reduce heat; cover. Simmer until cabbage is tender, 15-20 minutes. With slotted spoon, transfer cabbage to platter with meat. In small bowl, combine crushed gingersnaps and sugar. Stir into liquid in Dutch oven. Cook over low heat, stirring occasionally, until bubbly and slightly thickened. Serve gingersnap sauce with roast and cabbage wedges.   (Suggestion: Serve with hot buttered noodles and apple slices.)
 

Hunters Favorite Chili
Serves: 8-10
3 lbs. venison ground meat (may substitute any big game)
3 medium onions, chopped
3 medium green peppers, chopped
1/2 cup chopped celery
2 tabs bacon fat or vegetable oil
1 can (28 oz) whole tomatoes, undrained
2 tabs dried parsley flakes
2 tabs chili powder
1 tsp. salt
1/2 tsp. garlic powder
2 cans (15 1/2oz) kidney beans, undrained
1 can (16 oz) pinto beans, undrained
In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. In large skillet, cook and stir onions, green peppers, and celery in bacon fat over medium heat until tender. Add vegetable mixture and all remaining ingredients except beans to meat in Dutch oven. Heat to boiling. Reduce heat, cover. Simmer 1 hour to blend flavors. Stir in beans. Cook, uncovered, 30 minutes longer.
 

Mexican Enchilada Casserole
Serves 8-10
2 lbs. of lean ground deer or other big game
1 medium onion, chopped
2 cloves garlic, minced
1 tab vegetable oil, optional
1 can (8 oz) tomato sauce
3 tabs chili powder
1/4 tsp. salt
1 can cream of chicken soup
3/4 cup milk
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 package taco shells, (4/8 oz) coarsely broken
Heat oven to 350 degrees.  Grease 2 qt casserole. In large skillet, cook meat, onion and garlic in oil over medium heat, stirring occasionally, until meat is no longer pink and onion is tender. Drain, if necessary. Stir in tomato sauce, chili powder, and salt. Heat over medium heat until bubbly. Reduce heat to very low; simmer for 10 minutes, stirring occasionally. Remove from heat; set aside.
In mixing bowl, blend soup and milk. In separate bowl, blend the cheeses.  In prepared casserole, layer 1/3 the crushed taco shells, half the meat mixture, half the soup mixture and half the cheese mixture. Continue layering half the remaining taco shells, the remaining meat mixture and the remaining soup mixture. Top with remaining taco shells and the remaining cheese. Bake until hot in the center and cheese melts, about 45 minutes.
 

Quick Venison-Rotini Soup
Serves: 6-8
1 lb. deer, antelope, elk or moose burger
1 can (16 oz) whole tomatoes, cut up, liquid reserved
1 can (8 oz) tomato sauce
1 envelope chili seasoning mix
4 cups water
1 1/2 cup uncooked rotini noodles
1 pkg. (10 oz) frozen mixed vegetables
1 tab instant mixed onion
1 tab sugar
1 cup sour cream, optional
1 tab dried chives, optional
In Dutch oven, brown meat over medium heat, stirring occasionally. Drain, if necessary. Stir in tomatoes and juice, tomato sauce, and chili seasoning mix. Add water, rotini, vegetables, onion and sugar; mix well. Heat to boiling. Reduce heat, cover. Simmer until rotini is tender, to 10-15 minutes.  In small mixing bowl, blend sour cream and chives; serve with soup as garnish.
 

Skillet Game Hash
Prepare leftover meat from any big-game roast as a tasty hash.
Serves:4-6
1 quart water
1/2 tsp. salt
1 1/2 pounds potatoes
1 tab butter
2 tabs vegetable oil
1/2 cup chopped onion
2 cups minced or ground cooked big game
1 cup leftover thin game gravy
1/2 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
Dash nutmeg
Dash garlic powder
In medium saucepan, heat water and 1/2 teaspoon salt to boiling.  Add potatoes. Return to boiling. Reduce heat; cover. Simmer until tender, 20-25 minutes. Cool. Peel and cut into 1/2 inch cubes.  In large skillet, melt butter in oil over medium-high heat. Add potatoes and onion. Cook, stirring frequently, until potatoes are lightly browned and onion is tender. Remove from heat. Add remaining ingredients. Mix well. Cover and cook over low heat for 5 minutes to heat through and blend flavors.

 

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