FAVORITE DEER,ELK, GAME RECIPIES

Tuffbucker

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I know that there a few gourmet's in our midst....or a few people with wives who can sure cook well...so I was thinking, people are always sharing ways to get game, so how about sharing some ideas of what to do with it once you've got it in the freezer!
 
I take wild game steak (any) and lighly brown it in a skillet. Then I add water,salsa, junks of cheese, and hard egg noodles. Next turn it on low and let it all boil until the noodles are soft and the steak is as done as you want it to be. Turns out real good.
Michael
 
My kids like this recipie....Fry about a 1/2 pound of bacon till crispy and set it aside dont drain the grease, now dice up a small onion and cook it in the grease until its transparent and set it aside, now brown your steaks (whatever you have) and then set aside. Now you will need a can of cream of mushroom soup and mix it up..you will need to decide how big of can you need depending on steaks...Lay your steaks in a 9x13 baking dish and pour the soup over and cook until steaks are to your desired taste, then remove from oven and top with the crumbled bacon and onions..my kids like a little cheese on top as well.. I cook these at 400 for about 15 minutes but my steaks arnt very thick.

This is really good for elk steaks.
 
Venison Chops with Asparagus and Hollandaise Sauce

Believe it or not Tuffbucker, I was just gonna post the same message. Thought it might be nice to share a few recipies. I do love a steak on the grill with just some pepper, but I have a few other good recipies I enjoy too.

Rub the venison chops in a little bit of tabasco, then rub in some pepper, garlic power, and a small amount of salt. Let these sit while you work on the sauce.

Hollandaise Sauce
4 egg yolks
3 tablespoon Lemon juice
1/4 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoon Dry mustard
8 drops tabasco sauce
1 stick of butter (no one said anything about being healthy)

This needs to be simmered slowly at a low heat, stirring all the time. Start melting the butter, and then add the egg yolks. Like I said - low heat. If the butter is melting too quickly, take the pot on/off the burner to help control the heat. After the butter is slowly melted and mixed with the egg yolks, add the rest of the ingredients. If it starts to get too thick, add a little water at a time. It's best to try to time the sauce to be done right when the chops are, or else it starts to thicken if it sits around too long. But adding a little water can bring it back from being too thick.

Start grilling up the chops. A few minutes before they are done, get the asparagus ready. Snap off the ends of the asparagus (it naturally breaks at the point that separates the best part of the stalk from the tougher, stringy part). Drop in some boiling water for just a few minutes.

Let the chops sit for a couple of minutes after pulling off the grill, then top with a few pieces of the asparagus, and pour on some hollandaise sauce.
 
Sounds great Clint N Di, I'll definitely be giving this one a try. Thanks for the idea.
 
I'm a crockpot cooker-
place a hunk of deer/elk or whatever you have harvested in the pot- open cans of mushrooms, french cut G'beans, whole small potatos- pour all into pot add seasons-
basil,salt,pepper, bay leaves, italian season, or your choice
cover and cook for 10 hours{that by my pot-setting]

then stand back-

whtailtaker
 
HMMMMMMMMM,

Good question. Tenderloins straight from the deer/elk to the skillet. Light garlic rub with some fresh minced onion, sautaed (probaably mispelled that, you know dumb redneck and all) in butter, onion, fresh black pepper, and just a touch of lowreys seasoning salt. MMMMMMMM GoooooooD.

Steaks topped with butter and garlic, then seared and served medium rare.

Round steaks, and roasts boiled till they fall apart the simmered in some old gringos red chille.

I am no chef, but for a redneck I think I sure do know how to eat. I hunted the last couple years with a GUENSLERS, he owns Don Diegos in Flagstaff, he turned me into a red chille addict. I put the stuff on my eggs.

But with all that said, nothing can beat a naked elk steak served medium rare with some garlic mashed potatos and corn biscuts.

Blair
 
I was given some elk hams that I cut into steaks about two weeks ago. The steaks looked awesome and I did them up right in the vaccume sealer. We marrinated them, wrapped them in bacon and put them on the grille. I'm sure that a Nike Air Jordan would have tasted just as good. What can I do to tenderize these steaks?
 
Man this is maken me hungry and wanten my elk back from the butcher shop A.S.A.P.
 

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