HUNTING RECIPIES

Deer Recipe: How to Cook Venison Pumpkin Curry.

In Jamaica, a vibrant, aromatic curry would contain mutton or goat, but it’s a perfect dish for venison, too—especially the meat from an older, more strongly flavored animal that could benefit from slow tenderizing and a powerful, exotic blast of flavor. Venison and pumpkin make a classic autumn pairing, but with the tropical flavorings and chile-fueled heat, you won’t be feeling any chill. Serve with lots of rice.
1 lb. venison, cut into 2-inch cubes
2 Tbsp. curry powder
1 tsp. ground allspice
1 tsp. ground corlander seed
2 Tbsp. vegetable oil
1 onion, chopped
2 large tomatoes, peeled and seed
1 Tbsp. tomato paste
3 garlic cloves, minced
8 oz. diced pumpkin (or other winter squash)
1 habanero chile, seeded and diced (optional)
3⁄4 cup chicken stock
2 Tbsp. cilantro, chopped
Salt and freshly ground pepper
1. Put the cubed venison in a large bowl along with the curry powder, allspice, coriander, and generous doses of salt and pepper. Mix well to combine the spices and to coat the meat. Refrigerate, covered, for at least 1 hour (preferably longer).

2. Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. When the oil is just beginning to smoke, add the venison and cook until well browned on all sides, about 8 minutes.

3. Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for 4 minutes, or until the onions are limp. Add the garlic and cook for another minute. Add the pumpkin, chile (if using), and chicken stock, and bring to a simmer. Reduce the heat to low, and simmer gently for 2 hours or more, or until the meat is very tender. Stir in the cilantro and serve with lots of rice. Serves 4.


Coat roast with Montreal steak spice. Wrap together in a double wrap of heavy foil. Build up a good amount of hot coals in your fire pit. Dig a hole alongside your fire. Shovel hot coals into bottom of hole. Place your foil wrapped squash on top of coals. Cover with hot coals. Cover over with dirt. Allow to roast for minimum of  2 hours. Dig up and enjoy.

                 Bacon-Wrapped Grilled Elk Backstrap

"Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking."
2 pounds elk loin (backstrap), cut into 2 ounce pieces
 1 tablespoon liquid smoke flavoring 
1 tablespoon Worcestershire sauce 
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste 
1/2 teaspoon black pepper, or to taste
16 slices thick cut bacon.


Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. 
Sprinkle with garlic powder, onion powder, and pepper. 
Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes. Serve and enjoy.

                              COLORADO BUFFALO CHILI

1 pound ground buffalo. 
1/2 teaspoon ground cumin. 
1 pinch cayenne pepper, or to taste.
 1 (10 ounce) can diced tomatoes with green chiles 
1 (10.75 ounce) can tomato soup.
 1 (14.5 ounce) can kidney beans, drained.
 1 (15 ounce) can chili beans, drained.
 1/2 medium onion, chopped.
 1/2 teaspoon minced garlic.
 1 Anaheim chile pepper, chopped.
 1 poblano chile pepper, chopped.
 2 tablespoons chili powder.
 1 teaspoon red pepper flakes.
 1 1/2 teaspoons ground cumin.
 1/2 teaspoon cayenne pepper.
 salt and ground black pepper to taste.
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours. Serve and enjoy.


2 tablespoons vegetable oil or butter
Add and cook, stirring, without browning, until softened:
2 medium onions, chopped
Stir in:
3 pounds boneless sheep stew meat, cut into 1-inch cubes, or 3 pounds sheep shoulder chops
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
Salt and black pepper
Stir in:
2 medium boiling potatoes, peeled and sliced
3 cups chicken stock or broth, dark stout, or water.

2 tablespoons vegetable oil or butter.
Add and cook, stirring, without browning, until softened:
2 medium onions, chopped
Stir in:
3 pounds boneless sheep stew meat, cut into 1-inch cubes, or 3 pounds sheep shoulder chops.
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme.
Salt and black pepper.
Stir in:
2 medium boiling potatoes, peeled and sliced.
3 cups chicken stock or broth, dark stout, or water.
4 medium potatoes, peeled and halved
Cover tightly and bake for 1 hour. Remove from the oven and stir in:
4 medium carrots, cut diagonally into slices
Cover, return to the oven, and bake until the meat is forktender, 45 to 60 minutes more. Skim the fat from the top of the stew, and season with:

Salt and black pepper to tast.
Serve sprinkled with: Chopped parsley.

                                Caribou Stew

This is the classic method for cooking caribou, because it allows the meat to be braised and tenderized slowly, with plenty of liquid. This makes it ideal for any cut of meat, including the tasty but tough shoulder and shank. Most recipes call for carrots, onions, celery and a starch: either rice or potatoes, usually. White wine, Worcestershire sauce, garlic and hot pepper flakes are common spices for the stew. The best way to prepare the stew? A slow-cooker, where you can let it simmer and soften for eight to twelve hours.
                            Stuffed Leg of Venison

4 tablespoons butter
1/4 pound Canadian bacon, diced 
1 pound chard, stems removed, leaves rinsed well and chopped
5 tablespoons minced shallots
1 tablespoon minced garlic
6 ounces Canadian goat cheese (recommended: Saputo), crumbled
Salt and freshly ground black pepper
8 ounces assorted Canadian wild mushrooms, stems removed, wiped clean, and thinly sliced
1 (6 to 7 pound) venison leg, boned and butterflied, fat and sinew trimmed, pounded to an even 1/2-inch thickness
2 tablespoons Essence, recipe follows
1 tablespoon canola or vegetable oil
1/2 cup sliced shallots
1 teaspoon fresh thyme
1 cup dry red wine
2 cups chicken stock
2 teaspoons cornstarch
2 tablespoons water

Preheat oven to 450 degrees F.

In a large, heavy skillet, melt 1 tablespoon of the butter over medium-high heat. Add the bacon and cook, stirring until golden, about 1 minute. Remove bacon from the pan with a slotted spoon. Add 1 tablespoon of the butter, 2 tablespoons of the shallots and the garlic, and cook, stirring, for 30 seconds. Add the chard and cook, stirring, until tender and wilted, about 3 minutes. Remove from the pan and spread on a plate to cool.
Wipe the pan clean and melt the remaining 2 tablespoons of butter in the pan. Add the remaining 3 tablespoons of shallots and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until the mushrooms are tender and have given off their liquid, about 4 minutes. Remove from the pan and spread on a plate to cool.

In a bowl, toss together the bacon, chard and mushrooms. Add the cheese and mix well. Season to taste with salt and pepper.

Spread the meat flat on a work surface and season the inside with 1 tablespoon of the Essence. Spread the chard filling along the venison, leaving 1/2-inch space along the sides. Roll the meat tightly over the stuffing. With butcher?s twine, tie the roll firmly every 2 inches. Rub the outside of the venison roll with the oil and season with the remaining tablespoon of Essence.

Place in a large roasting pan and cook for 10 minutes at 450 degrees F. Lower the heat to 350 degrees F, and cook until the roast is brown and tender, about 1 hours and 15 minutes to 1 hour and 30 minutes.



In large bowl mix; 2/3 deer burger and 1/3 ground beef or pork
..add 1 egg for every pound of meat
.To every 4 lbs. of meat add ;.... 
3/4 to 1 cup crushed corn flakes
1 tsp. Soya sauce
1 small onion(finely diced)
2 or 3 cloves of garlic (finely chopped)
pepper & salt to taste
Lg. pinch of sweet basil
Roll into 1 inch -1 1/2 inch balls and Brown in Lg. skillet.(using a little vegetable oil or olive oil)
.When brown on all sides -Add HONEY & GARLIC.and roll balls around in mixture.
..When honey becomes thick and dark and sticky meatballs are done.
..Serve with your favourite vegetables.

 BEST and EASIEST Moose dip ever!
Start with any moose roast. MUST BE FROZEN
Put into crock and coat with dry onion soup mix.
Salt and pepper to taste
Add fresh garlic if desired.
Cook on high for 4-6 hours until tender.
Remove from crock and pull apart with two forks
Mix two or three packs of au jus (dip) on the stove
Put pulled moose back into crock (on low or warm) and pour enough hot jus to cover meat
Use remaining jus for dip
Fry up onions in pan and toast buns with butter and garlic

This is great to make ahead and just throw into crock on warm when ready to serve

1 onion 
2 cans of tomato soup
5 taters
seasoning salt
salt and pepper
2 pounds ground bear
1 can of peas or corn 
sour cream
Pan fry bear meat with tomato soup and onion (diced) add seasoning salt to taste.
Boil taters mash and add sour cream and salt for taste.
Spread meat in bakeing pan then add peas or corn over top 
cover with mashed taters sprinke seasoning salt on top cook for 20-30 mins at 350 until slightly brown. 

Mexican Venison marinade


Can of beer.
olive oil
cider vinegar
worctesher sauce (lots)(don't make fun of my spelling either)
lime juice
black pepper
habenaro sauce (to taste depending on how hot you like it and if you don't like heat omit it)
can of diced green chillies (mexican section of the grocery store they sound it but they aren't hot just gives nice flavor)
crushed garlic

It works great for any cut but I use it for making fajitas with stewing meat or tougher steak cuts. After marinading slice it and simmer it in the marinade in a pan with diced onions tomatoes and red peppers. Make fajitas with all your favorite fixings afterward (cheddar, sour cream, refried black beans all wrapped in a tortilla).


Venison Meatloaf
3 lbs of deer Burger
1 egg
1 small onion (finely chopped)
4 or 5 good size mushrooms (finely chopped)
1 sweet pepper (yellow, orange or red) (finely chopped)
Spice with salt & Pepper, Clubhouse Montreal steak spice, Clubhouse Garlic Plus-(one step seasoning), 

Mix all above ingredients together to form an oblong shaped meatloaf, and place in a large roasting(pre-sprayed with PAM olive oil) 

approx.1/2 lb. of bacon.

Drape bacon over meatloaf in roasting pan, until Meatloaf is entirely covered with Bacon.

1/2 cup water
3 cups - small carrots
1.5 lb package of mini Red potatoes (yellow flesh)

Add water
place potatoes around perimeter of meatloaf to fill gaps in Pan, and add carrots over the potatoes.

Preheat oven to 400 degrees
Bake meatloaf, with lid on at 400 degrees for 1 hr

I - 540 ml can of mushroom soup

After 1 hr at 400 degrees, turn heat down to 320 degrees, pour can of mushroom soup over meatloaf, and replace lid. 
Cook another 2-1/2 to 3 hrs at 320 degrees.

Moose Steak Bites

Well tried something new last night and it will not be the last time. Need something a little different for dinner so I took a couple moose steaks thawed them out in the micro wave then I cut the steak into strips and I rolled the chunks into Italian season shaken bake and backed the stripes for 35 min at 350 and then I dunked the strips in some bbq sauce as I at them moose steak bites yum .


1 roast size cut 3-5lb.
1 cup merlot
1 cup brandy
1 large onion diced
3 or 4 bay leaves
1 tesp thyme
several carrots sliced course
salt and peppercorns
tablesp worshitershire sauce
1/4 cup vinegar
as much garlic as you can stand and then add some more. It is very important that you sample the brandy frequently while assemble all of the ingredients as brandy has a tendency to go bad if its left just sitting around.
1. Combine everything then put the roast into the marinade and stick it in the fridge for 3 days. If you use a plastic freezer bag you do not have to turn as often, once in the AM and once in the PM.
2. When you are ready to cook the roast, roll in flour and brown lightly. Pour the marinade into a roasting pan along with the onion, garlic and marinade herbs, add some mushrooms stick the meat in and cook covered untill done. Baste frequently. This is a recipe that we can feed the anti's to break them into eating wild game. They won't have a clue and its a very fine French sort of thing.


For all game:layer meat in a tray
add soya sauce evenly
add brown brown sugar
add maple syrup
smoke with alder or hickory
I do not have measurements for this recipe,I just add the ingredients to what looks good and I let it sit overnight in the mix.

Bratwurst Bear

9 lbs fine ground bear meat.........................2 tsp dried marjoram
1 pound fine fround pork butt.......................3 tsp white pepper
1 tsp ground allspice................................... 6 tsp salt
2 tsp caraway seed.....................................2 cups cold water

combine all the incredients well and put through a fine blade again in the grinder.Use real hog casings.


10 lbs course ground bear...................................1 tsp cayenne pepper
2 lbs course ground pork butt.............................. 6 large cloves garlic
2 tbsp black pepper ...........................................1/4 cup salt
3 tbsp paprika .................................................. 1 cup water

Cook the garlic in the water, then mash it.add the liquid and garlic to the rest of the mixture and mix really well.Stuff into real hog casings.


Fresh deer or elk liver 
Bacon - sliced thick
Onion(s) - sliced thick
Flour - or BisQuick biscuit mix - which does double duty
Large can(s) of stewed tomatoes 
Eggs - two or three per person
A huge pot of coffee to keep the crew happy

Take the bacon and fry up (using a deep dish frying pan) enough for everyone (plus a bit extra for nibbling). Cook the onions at the same time. 

Meanwhile pour a cup or so of BisQuick flour onto a plate and add some seasoning salt and pepper to the flour. Stir to mix well. Dredge the liver slices in the flour and shake off the excess. Set the liver slices aside until the bacon and onions are cooked.

When the bacon and onions are done place the slices of bacon on some paper towel and the onions on top of the bacon - then wrap it all in foil to keep it warm. Set aside. 

In the same pan, using the bacon grease, brown the liver slices on both sides. As the liver cooks, set it aside in some foil to keep it warm.

When all the liver has been browned (don't cook it all the way through), pour off the grease from the frying pan. Set the pan back on the heat and add the liver slices, then use enough stewed tomatoes to cover the liver. You may need two pans at this point.

Let the tomato/liver mixture just reach the bubbling point - then turn the heat down to simmer and cover the pan with a lid or some tin foil. Move the pan away from the heat of the cooking fire (if using) to let it simmer.

Meanwhile, using another pan, make up the BisQuick biscuit mix and begin panfrying biscuits in a bit of the bacon grease. Make lots because they won't last.

When the liver is just about cooked, remove the lid and crack in the eggs right on top of the tomatoes and liver. Cover and continue simmering until the eggs are cooked the way you like them.

When the eggs are done to the way everyone likes them, dish up the tomatoes and liver onto plates. Add the bacon and onions on top. Top it all with eggs. Put two or three biscuits on the side (keeping the rest at hand). Pour a large mug of coffee. Serve up to the starving crew and get ready for a lot of pats on the back.


¼ pound of moose hamburger
2 large tortillas
½ a can of refried beans
2 spoonfuls of sour cream
2 spoonfuls of salsa
Handful of chopped lettuce
Handful of shredded cheddar cheese
Cook the meat in a frying pan, breaking it up into small chunks. Drain the grease afterwards. Heat the refried beans in a frying pan or skillet over medium heat until they become easily spreadable and warm.

Put the tortilla on a low heated frying pan (I use my cast iron skillet) to warm it. Spread the beans in the centre of the tortilla, add some cheese next, it is good to wait until it starts melting slightly to add the rest. Add a spoonful of salsa and sour cream to the pile. Last I add the lettuce. Now wrap it up (here’s some instructions), grill the top and bottom for a minute or two each to get a nice, warm consistency throughout.

You also might want to try adding some fried rice and caramelized onions.


- 10 lbs. deer roast - cut 1/4" thick(cut with grain)(trim all fat)(easiest to slice while slightly frozen)
- 1/2 cup worcestershire sauce
- 1 cup soya sauce
- 1/2 cup black bean sauce W/garlic
- 10 garlic cloves minced very fine(can replace with garlic powder)
- 1 tsp. fresh ground black pepper
- 10 tsp. table salt or pickling salt
- 2 tsp. ginger (ground)
- 2 small finely chopped onions (can replace with onion salt)
- 2 tsp. margoram
- 3 tsp. cardomom
- 3 or 4 cups of demarara (dark brown) sugar
Optional - 1 tsp. crushed fine dried chili peppers or 1/2 tsp chili powder
11/2 + cups of water as needed to cover meat.
Let sit and marinade overnight in tub, large enough as not to pack the meat to tight.
Mix up and stir meat around at least once while marinading.
Lay out on smoking racks and Smoke untill dry and sticky BUT NOT CRISP.
Alternate racks while smoking for uniform curing.
If Jerky is crisp....Heat is too high
Store in air-tight containers and it will keep a long time (of course, you'll have it all eaten by then).

Pan-seared Bison Tenderloin 

4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette

Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and morels. Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetables.

Buffalo Mediallions with Native Lime Mustard Sauce 

8 Buffalo tenderloin medall'n
1 sm Onion, sliced.
1 sm Carrot, diced.
12 Peppercorns, crushed
2 ts Thyme, fresh, chopped.
2 ts Chives, fresh, chopped.
200 ml Wine, red
400 g Potatoes
40 g Butter
40 g Cheese, white Cheddar, grated.
Pepper, freshly ground.
Nutmeg, grated.
200 ml Cream
2 tb Oil
3 ts Mustard, mild
1 tb Basil, finely chopped.
2 tb Lime juice
50 ml Wine, white
1/2 c Stock, meat, pref. veal
1 1/2 tb Cream, thickened
30 g Butter
Asparagus, fresh enough for 4 serves.
Place buffalo in flat dish, add sliced onion, diced carrot, peppercorns and herbs. Pour over red wine, cover and refrigerate for up to 2 days or as long as possible. 

Wash, peel and slice the potatoes into 4mm slices.. Boil in lots of water and a little salt for about 5 minutes. Drain. 
Brush a baking dish with soft butter. Layer, by overlapping potatoes in one direction, and cover bottom of dish. Sprinkle with grated cheese, salt, freshly ground pepper and finish with grated nutmeg. Pour cream over everything and bake in preheated oven at 190^C for 20 to 25 minutes. 
When ready to cook the buffalo, pat it dry and season with pepper and salt. Heat oil in heavy-duty pan over medium heat. Add medallions and fry until cooked to your taste. Remove and keep meat warm, but don't clean the pan. 

TO MAKE THE MUSTARD SAUCE- using pan meat was cooked in and over a high heat, add mustard, basil, lime juice, wine and stock. Stir occasionally until mixture reduces by about one third. Add cream and further reduce. Add the cold butter and whisk well under sauce. Remove from heat: keep warm. 

Boil water in saucepan and trim asparagus stalks from base until knife cuts easily. Discard tough offcuts. Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain. Place 2 medallions on each serving plate and cover one medallion with mustard sauce. Garnish with crusty potato gratin and drained asparagus spears. 

- 3 sl bacon, cut up
- 4 md onions, quartered
- 4 md potatoes, quartered
- 1 pk fresh or frozen green beans
- 3 bay leaves
- 2 lb bear, cubed (or venison, elk etc )
- 4 carrots, sliced
- 1 pk fresh or frozen peas
- 1 (46 oz.) can tomato juice
Brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves. 

- 2 lb ground meat 
- 3/4 cup of water
- 1/2 cup of milk 
- 2 eggs 
- salt and pepper to taste
- 1/4 tsp. thyme 
- 1/4 tsp. oregano
- 3/4 cup tomato sauce 
- 1 cup onion, minced
- 1 1/2 tsp. dry mustard 
- 1 cup bread crumbs
- 1/2 green pepper, finely chopped 
- 1 small can of mushrooms or fresh mushrooms 

Bake at 350 until done (about an hour). When it looks close to being done, maybe 15 minutes, Spread either BBQ sauce or ketchup over the top.

- 4 lb Bear meat
- Pepper to taste
- Celery salt to taste
- 2 Garlic cloves
- 8 oz pork

Boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt and pepper and place in a stock pot, adding the garlic, pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.


- 3/4 inch bear chops
- Salt and pepper
- Paprika
- Garlic
- Onion powder
- 1 cn mushroom soup
- 1 cn mushrooms

Trim fat from chops. Roll in flour seasoned with salt, pepper, paprika, garlic, and onion powder to taste. Brown in hot shortening and place in oven pan. Cover with a can of mushroom soup, a can of water and, if desired a can of mushrooms with liquid. Place in oven at 350 degrees for 1 1/2 hours. If desired, top with canned onion rings during last 20 minutes of baking.

Barbecued Bear

- 3 lb bear steak cut in 2" cubes
- 1 sl pork, cut up
- 1 c catsup
- 1/3 c steak sauce
- 2 tb tarragon vinegar
- 1 onion, diced
- 1 tb lemon juice
- 1 ts salt
- 1 tb chili powder

Trim all fat from bear steak and cut into 2 inch cubes. Sear meat on all sides with pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325 degree F. oven, stirring occasionally until meat is tender. 

Bear Sausage

- 20 lbs. ground bear meat 
- 10 lbs. ground beaf meat
- 6 tsp. red pepper 
- 12 lbs. ground pork butt 
- 15 tsp. garlic salt 
- 3 lbs. slab bacon, ground 
- 7 1/2 tsp. pepper 

Mix all together. Fry in pan for breakfast sausage, good on pizza, and makes great meatballs as well. 

Roasted Loin with Potatoes and Carrots

- Bear loin
- 1 head cabbage
- 10-12 lg. potatoes
- 10-12 carrots
- Lawry's seasoned salt
- 1 pkg. bacon
- Fresh ground black pepper

Soak loin in cold water overnight as to remove as much blood as possible. Season loin with seasoned salt and black pepper. Wrap slices of bacon around loin until covered and sprinkle with black pepper. Cut cabbage into quarters. Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water. Bake covered at 375 for about 4 hrs or until cabbage starts to cook down. Remove cabbage and discard. Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done. Uncover for last 30 minutes of cooking time. You may need to add a little water from time to time during cooking time. 

Black Bear Marinade

- 1 cup dry red wine
- 1/2 cup olive oil 
- 1 onion chopped 
- 6 cloves garlic crushed 
- 1 sliced carrot 
- 1/2 tbs of dried tarragon
- Salt and pepper adjust to your own taste

Place meat in roaster, roast or steaks, in marinade and cover and refrigerate overnight turning often prior bedtime. Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy. Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast. GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant. Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8.

Corned Venison

Corned Venison:If you like corned beef, wait till you taste this. You can use any cut of meat but this is especially good for making the less tender cuts deliciously tender. Combine the following ingredients in a large bowl:
2 quarts of spring or distilled water One half cup of canning or pickling salt One half cup of tenderizing salt (e.g., Mortens) 3 tblsp sugar 2 tblsp mixed pickling spices (most grocery stores stock this). 2 bay leaves 8 whole black peppercorns 1-2 cloves of garlic, minced Dissolve the ingredients in a bowl and bring to a boil for 2 minutes, then cool. Submerse the meat and marinate for 7 - 10 days in the refrigerator (larger cuts of meat take longer to corn; you might want to inject the brine mix into the center area of the meat with a meat pump or syringe). Drain off the corning solution and wash with fresh water. Cover the meat with water and boil for 15 minutes, then turn down the heat and simmer for 4 hours. Serve hot or cold with your favorite garnishings.

Stuffed Moose Chops

6 Moose chops, cut 1 1/4" to 1 1/2 " thick 
1 1/2 cups garlic croutons 
1/2 cup apple, chopped 
1/2 cup Cheddar cheese, shredded 
2 Tbsp. dried currents 
2 Tbsp. Butter, melted 
2 Tbsp. orange juice 
1/4 tsp. salt 
1/8 tsp. cinnamon 
Preheat oven to 350 degrees. Cut a pocket in the side of each Moose chop. Mix together the croutons, apple, cheese and currants. In another bowl, combine melted butter, orange juice, salt and cinnamon. Pour butter mixture over the crouton mixture and mix gently. Lightly stuff the Moose chops with the butter-crouton mixture. Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour. Cover with aluminum foil and bake for another 15 minutes. 

Tender Moose Morsels

This is a great appetizer to tease your friends with.

Backstrap or other tender Moose cut, cut into strips about 2-3" wide and 4" long 
Italian dressing 
Canned Jalapeno Peppers (which ever degree of hottness you like) cut into thin strips 
Jack cheese cut into 1/2" x 1/2" slices 

Pound back strap strips to about 1/4 " thick. Marinate back strap over night in Italian salad dressing. Lay out one strip of bacon. Place one back strap strip on bacon. Place one pepper strip on back strap.Place cheese inside pepper strip. Roll tightly and secure with toothpick. Bake until bacon is done. 

Fried Moose smothered in Gravy

3 lbs Moose cubed 
1 cup flour 
1 medium onion 
5 tbsp butter 
1 chopped bell pepper 
8 ounces sliced mushrooms 
1/2 cup Sherry Cooking Wine 
1 pack Peppercorn Gravy Mix 
Salt & Pepper 
Garlic powder 

In a cast iron cooking pot with a lid melt olive oil over medium heat. Season meat with salt, pepper and Garlic powder and anything else you like to season your meat with. Mix Peppercorn Gravy Mix with flour. Then flour meat and cook until lightly brown. Set aside fried meat on paper towels to absorb excess grease. Saute chopped onion, bell pepper and mushrooms in olive oil that is left in pan. Now pour off all grease except for about 2 Tablespoons. Turn heat on high and add 5 or 6 Tablespoons of flour. Stir flour in pan with fork vigorously until flour is brown. Now with heat on high stir in 2 cups of water or enough water to make desired gravy consistency. It is now time to turn heat down to low and add cooking wine, salt and pepper to taste. Place all meat back in the pan and place covered in oven on 250 degrees. Cook for about 30-45 minutes.

Elk in a Whiskey Sauce

2 tb Butter
1/4 c Finely chopped shallots 
5 Cranberries,crushed 
1/4 c Scotch whiskey 
3/4 c Orange juice 
2 tbsp Lemon juice 
2 tbsp Red currant jelly 
1 tsp Dijon mustard 
2 tsp Cornstarch 
2 tbsp Water 
4 elk steaks 
Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over med. heat until shallots soften. Add Scotch whiskey and heat until just boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine cornstarch with water. Stir into sauce; cook until thickened and set aside. In a frying pan melt the remaining 1 tbsp. butter and saute the steaks. Do not overcook. Serve immediately with sauce. 

Elk Roast in Gin

1 Caribou roast 
Strips of bacon

1 med Onion chopped 
6 Peppercorns 
2 cloves Garlic minced 
1 med Parsnip; diced 
2 Ribs celery; chopped 
1 c Cider Vinegar 
1 c Beef bouillon 
1 c Gin 
Combine all the marinade ingredients except the gin. Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool. Place roast in marinade to cover. Let stand refrigerated for 48 hours or more. Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon. Roast uncovered in a preheated 350 degree F. oven for 15 min per pound. Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings. Remove the roast and let sit 5-10 min before carving. With a little butter and flour make a gravy from the pan drippings and balance of the marinade. The gin is juniper flavored alcohol and juniper is a traditional game flavoring. The gin works quite well if you don't have any whole juniper berries available.

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