Wild Game Recipes
Kristy Crabtree - NevadaFoodies
·Celebrate Your Harvest. Sharing my Step-by-Step Wild Game Recipes from the field to the dinner plate. A personal collection of wild game recipes featuring elk…
Last updated 27 weeks ago
Baked Elk Enchilada Meatballs
A healthier twist to a family favorite - Baked Elk Enchilada Meatballs. Enchiladas are a family favorite especially with a delicious homemade red enchilada sauce made in minutes. So I thought why not change things up a bit for one of our favorites and by-pass the flour or corn tortillas and focus on the MEAT!
Bison Elk Tri-Tip with Bell Pepper Chimichurri
Explosive flavor in every slice Whether you choose to serve up Bison Tri-Tip or an Elk Tri-Tip for dinner, my bell pepper chimichurri recipe is the perfect condiment for both grilled meats. It’s made with simple everyday ingredients including finely chopped red bell pepper, flat leaf parsley, minced garlic, olive oil, hints of fresh lemon and a pinch of salt.
Serve these crispy duck and cream cheese dumplings as an appetizer for the family or your next duck dinner gathering. They are so delicious that more than likely you won’t stop at one, instead you might find yourself hoarding the entire plate to yourself.
Chukar Parmesan and Orzo Pasta
Parmesan, is a dish that consists of breaded breast meat covered in tomato sauce with mozzarella, parmesan, and sometimes creamy Brie cheese. This particular upland game bird recipe dishes up 6 lightly breaded and fried chukar breasts baked in a pasta sauce with cooked orzo pasta, creamy melted slices of Brie cheese and topped with grated parmesan cheese.
Bacon Wrapped Duck
Each butterflied duck breast is filled with Monterey jack cheese, prosciutto, sliced onion and a hint of heat from the serrano pepper. Wrap in bacon, secure with butcher’s twine and brush the stuffed duck breast with olive oil. Grill for 15 minutes or until done to your liking. Remove and let rest before slicing.
Chukar and White Gravy
Chicken Fried Chukar + White Gravy served over Mashed Potatoes. I double dredged and double dipped these breasts before pressing into a blend of seasoned breadcrumbs+panko for a thick and crunchy outter crust. Fried in olive oil until golden brown and then baked to ensure the crust stays crispy while I whipped up a delicious creamy white gravy infused with a flavorful combination of veges.
Elk Cabbage Rolls
I use a blend of ground elk and a little mild Italian pork sausage for my cabbage rolls. Mixed together with fragrant Basmati rice, diced onion, minced garlic, tomato paste, 1 egg and a medley of seasonings. The sauce is so simple and light which has you focus more on the meat of the roll. Bake for 75 minutes at 350 degrees and enjoy the aromatics that fill your home while you wait. Serve with a little grated Parmesan cheese, a side of sour cream and enjoy the comforting wild game dish.
Stuffed Elk Tenderloin
Simply butterfly open the elk tenderloin and generously season with salt and pepper. Layer with slices of prosciutto, a medley of cooked mushrooms, shallots, garlic and parsley and top with soft spreadable cheese. Roll up and tie to secure. Brown in a cast iron skillet and finish in the oven until a perfect medium rare.
Braised Elk and Mushrooms
This recipe includes a medley of elk stew meat, onions, bell peppers, garlic, mushrooms, red wine and beef broth. There is no need for additional seasonings when you have the perfect amount of ingredients that meld together when cooked for a long and slow time developing a rich and complex flavor. The slow cooking time turns tougher cuts of meat into fork-tender mouthwatering bites.
Elk Leek Soup with Fingerling Potatoes
Take stock in a comforting bowl of my brothy Elk Leek Soup promising to warm you up inside and out during frigid and bone-chilling winter days. Soup is a delicious comfort food that is easy to make and extremely gratifying especially when Elk is the main ingredient.
Traditionally, Scaloppine is prepared with veal cutlets or chicken, but any quality meat will work – especially ELK. Generously season both sides of the elk with kosher salt and black pepper and then lightly dredge in flour. The cutlets will fry up quick in the butter until golden. Serve the pan-fried elk with a simple white-wine lemon reduction sauce and embellish with salty-brined flower buds known as capers for a boost of brightness with every bite.