Category Archives: Wild Game Recipes

Big Game Chili

3 lbs. venison ground meat (OR any big game meat)
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.

Serves: 8-10


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Venison Steaks- Tips and Tricks

Last week we cooked Venison for dinner at our home.

Venison steaks, to be precise.

I thought I would give you a short synopsis of how I prepared it, and things I’ve learned in preparation and serving.

One of the Most Important things to remember about Any Wild Game, is it is harvested from the wilderness and you need to be careful with handling, cooking and consuming it. There is no one to look at your meat, to approve it fit to eat, other than Yourself. From the moment any animal is killed, it begins decaying- the meat begins to decompose. Be sure that your meat is kept clean and free from debris, waste or contaminants. Keep your meat chilled as much as practically possible from the moment it is taken from the animal to the moment preparation begins. If you are unsure about the quality of your meat at any time, dispose of it. Foodborne illness is no laughing matter.

If you meat is frozen, thaw it in your refrigerator– not in the sink, on the counter, or in the microwave. This will break down the meat, and the Game flavors contained in the fat will permeate the flesh if you thaw it quickly. Also- Read the rest of this entry »


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Stuffed Venison Flank Steak

Here is a great recipe to utilize all that delicious Venison from that big buck you just brought home.


  • 1 Large Flank Steak – Tenderized
  • 1-Teaspoon Sea Salt
  • 1/2-Cup Sliced Chives
  • 2 Tablespoon Minced Parsley
  • 1/2 Cup Red Wine Vinegar
  • 4 Slices White Bread
  • 1/2-Cup Whole Milk
  • 2 Cups Finely Chopped Fresh Greens
  • 4 Tablespoon Grated Cheddar Cheese
  • 6 Slices Bacon – Fried and Crumbled
  • 4-Tablespoon Olive Oil
  • 1/2 Cup Chopped Walnuts or Pecans
  • 1 Bay Leaf
  • Pepper and Thyme to Taste

Rub the steak with salt, pepper, and thyme. Place in a large dish or platter; add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times. Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Pull the steak out of the refrigerator and drain well. Spread the mixture on the steak and roll it up. Tie the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.

Fresh beets, green salad, or corn on the cob, and hot rolls makes a complete meal fit for a king.


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Recipes and Wine- Braised Pheasant With Sauerkraut

For all those outdoor enthusiasts, hunting buffs and avid anglers this begins the long list of great outdoor inspired recipes. We will be bringing you everything from hearty stews to simple on the go meals. So stay tuned for great meals, wonderful wines and everything in between! Here is the first of many to come.


Ingredients: 1 pheasant, 2 pound sauerkraut, 1 onion, thinly sliced, 1 cup chicken stock, 2 tablespoon butter, 2 tablespoon oil, 1 teaspoon salt, 1 teaspoon freshly ground pepper, 1 teaspoon paprika, 1 teaspoon fresh tarragon.

Recipe: Heat the oil in a heavy skillet and brown the pheasant on all sides. Place the pheasant in a braising pan. Remove the oil from the skillet and melt the butter. Saute the onion and add the sauerkraut. Season with salt, pepper, paprika and tarragon and add to the pheasant in the braising pan. Pour the chicken stock and cook for 45 minutes or until the pheasant is tender.

Pair this dish with a Syrah or Shiraz ……… Bon Appetit!


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