What do you do when you have an over abundance of wild game salami in the fridge… you can make these easy salami calzones with fontina cheese, parmesan cheese, ricotta cheese, red bell pepper and carmelized onions.
I’m a pretty simple cook when it comes to cooking up wild game cuisine, but when asked if I have ever tried cooking wild game in a SousVide Supreme machine, my first response was… “What the heck is it?”
I enjoy the challenge of combining ingredients that I already have in the pantry to avoid having to go to the grocery store too many times during the week. Soups just happen to be one of my favorite meals to create… Leave me a message and let me know what you think!
Try something different with your meatloaf… Make elk meatloaf with olives, onions, horseradish and a little parmesan cheese served up with a side of mashed potatoes and gravy. Leave me a message and let me know what you think!
Watching your weight? Make these mini elk sliders using horseradish mustard and cornmeal. Then top off with a tablespoon of your favorite Barbeque sauce and you’ll be in heaven! Leave a comment and let me know what you think!
Easy and tangy barbeque sauce takes minutes to make and is a perfect dipping sauce for most if not all wild game.
Meat pies are such an easy item to prep and cook for everyone to enjoy. In this shepherd’s pie I added butternut squash and a red potato mash that really sweetened the flavor of the pie. Tell me if you’ve made this… drop me a line.
Use pantry staples to create a flavorful Elk albondigas soup with mini meatballs or cook up meatballs for your favorite spaghetti and meatball dinner.
Antelope sirloin with black beans, a cup of sweet white corn, a little green onion and fresh cilantro are the perfect ingredients for the makings of a great taco.
We were a little late to the party for sage hen in 2011 but were lucky enough to bring a few home for some good Barbeque.
Lightly fried pronghorn antelope with hints of tarragon add a warm and subtle licorice undertone with every bite. Enjoy with…
Don’t knock it till you try it. And once you try it… well, you’ll be hooked! We made 50 of these moist and flavorful Canadian Goose Potstickers and they were gone in a matter of minutes!
August always seems to be the hottest month of the year and in 2011 it sure enough proved to be….
My favorite thing about game meat is that you can cook it in so many ways that you would cook beef, chicken and pork without truly losing the ‘wild’ flavor.
Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. This recipe is quick, easy and full of high intensity flavors. Enjoy!
Thank you to our good friends Danny and Leslie for sharing their ‘Secret’ Parmesan Chukar recipe. What I enjoy about this recipe as well as several of the other Big Game Recipes is that they are all flexible for other substitute game birds and game meats!
Do you feel like you need to go on a diet and cut back on your calorie intake for the day. It’s simple, make your favorite meal into half the size just like these mini elk sliders. Half the size must mean half the calories, right?
We have been pretty lucky this year to have had the opportunity to get out and hunt Nevada. This year seems to have been a better year for harvesting some of our favorite upland game birds and even so without the use of a dog!
Simple, quick and flavorful peppercorn elk sirloin skewers with sweet onion and cherry tomatoes.
Ground elk burger smothered in chili verde salsa, diced mild green chilies, kidney beans, chips and cheese. Two words… “So Good”!