Mongolian Elk Noodles

Ingredients:

-1lb ground elk

-5 cloves of garlic crushed

-3 teaspoons fresh ginger minced

-2 bundles of green onions chopped

-1/2 cup soy sauce

-1/2 cup beef broth

-4 Tbl hoisin sauce

-1/2 cup brown sugar

-1 teaspoon red pepper flakes

-3 Tbl sesame seeds

-1 box linguine pasta

Directions:

Step 1: Brown ground elk in pan, add in ginger and garlic halfway through. During this time boil water for linguine noodles.

Step 2: once meat is browned add in soy sauce, hoisin sauce, brown sugar, red pepper flakes, and beef broth.

Step 3: once noodles are done drain and add to pan with ground elk. Stir until noodles are coated and begin to turn brown in color. Once mixed add chopped green onions and top with sesame seeds.

Crockpot venison loin

Ingredients:

-3-4 lbs of venison loin

-2 Tbl butter

-1 cup water

-1 pouch Lipton onion soup mix

-1 Tbl beef bouillon

-1/2 tsp rosemary

-1/2 tsp thyme

-3 garlic cloves minced

-1 tsp garlic powder

-3 tsp Worcestershire sauce

-1/2 cup yellow onion chopped

-2 small cans sliced mushrooms

-1 ounce red wine

-1/2 cup flour

-2 tsp salt

-2 tsp pepper

Directions:

Step 1: salt and pepper the meat on all sides. Place flour on a plate and dip. It’s aides of meat in the flour.

Step 2: heat butter in a skillet and fry meat on each side for 4 minutes.

Step 3: place meat in crockpot

Step 4: use same skillet and sauté onions and mushroom for approximately 5 minutes, then pour water inside pan and boil for a minute.

Step 5: pour pan mixture over meat inside the crockpot.

Step 6: pour all other ingredients inside crockpot and cook for 5 hours on low.

Step 6: shred meat and serve over mashed potatoes.

Elk Street Tacos

Ingredients:

-3-4 lbs Elk roast, round steaks, or leg steaks.(I used leg steaks)

-3 Tbl olive oil

-1 1/2 cups chicken broth

-2 Tbl cumin

-2 Tbl paprika

-1 tsp garlic powder

-1 Tbl salt

-1 Tbl pepper

-juice from 2 limes

-1 Tbl cayenne

-1 yellow onion

-3 cloves garlic

-for taco toppings cilantro, onion, and salsa

Directions:

Step 1: place meat inside a crockpot and add broth and oil over the meat.

Step 2: sprinkle all the spices over meat and juice from the limes.

Step 3: peel the onion and cut into fourths. Place onion in crockpot. Add garlic into crockpot as well.

Step 4: cook on low for 8 hours. Take meat out and shred meat and return to crockpot. You can remove some of the liquid from inside the crockpot if needed.

Bonus step: fry corn tortillas in a cast iron pan with shortening rubbed on each side sprinkled with some tajin. (I learned this from my father in law).

Step 5: top tacos with onion and cilantro with some spicy salsa.

Cheesy Elk Shells

Ingredients:

– 1 box of large pasta shells

– 1 lb ground elk

– 1 Tbl olive oil

– 1 yellow onion

– 4 garlic gloves minced

– 1 tsp dried parsley

– 1 Tbl Italian seasoning

– 1 tsp dried oregano

– 1/2 tsp smoked paprika

– 2 Tbl flour

– 1 Cup beef stock

– 15 oz marinara sauce

– 1 Cup heavy cream

– 1/4 sour cream

– 1 1/2 Cups cheddar cheese shredded

Directions:

Step 1: Cook shells according to package instructions

Step 2: While shells are boiling, heat olive oil in pan and then brown meat. Once meat is brown set aside on plate.

Step 3: Place onion in same pan and sauté for 2 minutes, then add garlic for about 1 minute.

Step 4: Mix in flour with onion mixture, and slowly ass beef stock on medium heat. Add marinara sauce and spices into this mixture and bring to a boil for 3 minutes. Reduce to a simmer

Step 5: Add elk and pasta into pan and mix. Add in heavy cream and sour cream and mix everything together. Add shredded cheddar cheese into pan until melted.

Step 6: Serve while warm and garnish with parsley if desired.

Elk Steak Marinade

Ingredients:

-1/2 Cup soy sauce

-1/4 Cup balsamic vinegar

-1/4 Cup honey

-1/4 Cup brown sugar

-3 Tbl garlic minced

-1 tea salt

Directions:

Step 1: Mix all ingredients together in a bowl(Make sure honey is warm so it mixes with ingredients)

Step 2: Take a fork placing 4-5 fork hikes in each steaks(this allows marinade to soak in). place steaks in a container or ziplock bag and pour marinade over. Marinate 6-7 hours.

Step 3: Take steaks out of fridge one hour before grilling.

Step 4: I placed steak in a pan on medium heat 5 minutes each side for medium rare cook.

Spicy Asian style elk bowls

Ingredients:

– 1 cup bean sprouts

-2 carrots cut into long slivers

-2 zucchini cut into long slivers

-2 cups fresh spinach

-1 lb of ground elk

-1/4 cup soy sauce

-3 Tbl olive oil

-2 Tbl (or more) Sriracha

-3 Tbl Sesame seeds

-4 eggs

– white or brown rice

Directions:

Step 1: Prepare rice according to package.

Step 2: place 1 Tbl of olive oil in a pan and cook ground elk. Add soy sauce and sriracha to meat and cook until there is no longer any pink. Use more sriracha if you would like more spice.

Step 3:Using 1 Tbl of the olive oil cook carrots in a pan on medium heat for about 4-5 minutes until warm, but still mainting their crisp. When done cooking place on a plate. Add more olive oil and cook zucchini and then transfer to plate, cook bean sprouts and transfer when done, and then cook spinach and transfer to plate. Make sure veggies don’t mix.

Step 4: Take one scoop of rice and add to bowl, place all veggies around the rice keeping them separate, and then add one scoop of meat.

Step 5: Prepare one egg in a pan making sure not to break the yolk and once it is done place over then center of your dish. Sprinkle sesame seeds on top. Enjoy!

Elk Meatballs w/ glaze

Ingredients:

– 2lbs off ground elk meat

-1 cup shredded zucchini

-1/2 bread crumbs

-1 tsp salt

-1 tsp pepper

-1 yellow onion chopped

-2 Tbl garlic minced

-1 Tbl Worcestershire sauce

-1 egg

Glaze:

-1/4 cup brown sugar

-3 Tbl soy sauce

-2 Tbl garlic minced

-1/3 cup ketchup

-1/3 cup honey

Directions:

–Step 1:Mix all of the ingredients together with hands in a mixing bowl.

–Step 2: Form balls with hands and place on baking tray

Step 3: Bake in oven for 30 minutes at 350.

Step 4: mix all of the glaze ingredients in sauce pan on medium heat until all ingredients are dissolved.

Step 5: Place meatballs in a mixing bowl and pour the glaze over them until all surfaces are covered. Enjoy!

Elk Lettuce Wraps

Ingredients:

-1lb ground elk

-1 Tbl olive oil

-1 C chopped onions

-1 t ground ginger

-4 garlic cloves chopped

-1/2 c chopped water chestnuts(1 can)

-1 Tbl soy sauce

-3 Tbl hoisin sauce

-3 large carrots shredded

-2Tbl sesame seeds

-1 bunch green onions chopped

-Romaine or Bib lettuce

Sauce:

– 2 Tbl peanut butter

-1/2 C sweet chili sauce

Directions:

Step 1: Heat olive oil in a pan and add ground elk and cook until no longer pink. Once cooked set aside on a plate.

Step 2: In the same pan cook onion, ginger, and garlic. Add meat back into pan after about 5 minutes and add water chestnuts as well. Add almost all of the shredded carrots, and then mix in hoisin sauce and soy sauce.

Step 3: Scoop meat mixture into a leaf of lettuce and too with extra shredded carrots and green onions. Then combine the peanut butter and sweet chili sauce and pour over each lettuce wrap.

Jambalaya W/ Venison Sausage

Ingredients:

– 2 chicken breasts cubed

– 1lb pound venison andouille sausage

-1lb shrimp

-2 C chicken broth

– 3 stalks celery chopped

– 1 red bell pepper chopped

-1/2 t dried thyme

-1 T Cajun seasoning

-1/2 t cayenne(or more if you want it spicier)

-1 t dried oregano

-1 can diced Tomatoes 14.5 oz

-1 yellow onion chopped

Directions:

Step 1: add everything into crockpot besides the shrimp and cook on low for 6 hours or high 4 hours.

Step 2: Add shrimp 15 minutes before serving. Serve jambalaya over rice. Enjoy!

Bacon Wrapped Venison

Ingredients:

-Deer loin

– 2 C brown sugar

-1 C soy sauce

-3 Tbl white sugar

-1 package of bacon

Directions

Step 1: mix sugars and soy sauce in a bowl and marinate loin steaks for 4-8 hours.

Step 2: Take steaks out of marinade and wrap in bacon and secure with tooth pics.

Step 3: Use leftover marinade to brush over steaks before putting in oven.

Step 4: Cook 25 min on 375• and baste periodically with marinade. The last 5 minutes turn on low broil to make bacon crispy.

Venison Stew in the Crockpot

Ingredients:

-2-3lb Venison Round Steaks

-5 Large carrots

-5 Russet potatoes cubed

-1 yellow onion diced

-salt and pepper

-2 Tbl olive oil

-1 packet of French Onion Soup mix

-beef broth(approximately 5 cups)

-4 Tbl corn starch

-3 Tbl Montreal steak seasoning

Directions:

Step 1: take steaks and salt and pepper both sides. Then heat olive oil in a on and sear steaks on both sides. Once sear place in the bottom of the crockpot.

Step 2: Placed diced carrots, potatoes, and onions on top of steaks. Then sprinkle French onion soup mix and Montreal seasoning on top of vegetables.

Step 3: Pour beef broth over everything until all the steak and vegetables are covered with broth. (I always use bouillon paste by heating water in a pan and allowing paste to dissolve, this makes a stronger broth). Cover and cook on low 8 hours.

Step 4: At 8 hours take out a cup of the broth from crockpot and mix in cornstarch. Then add back into crockpot to thicken the stew. Once that is done take out round steaks and shred the meat and remove bones. Place meat back into crockpot. Enjoy!

**You can also use stew cubes if your butcher give you some of those. I personally like my meat shredded, it is much more tender and easier to eat this way rather than having huge chunks of meat to chew.**

Pulled pork in crockpot

Ingredients:

-1 pork shoulder 4-5 lbs

-1 c ketchup

-3 Tbl tomato paste

-1 yellow onion chopped

-1 tsp paprika

-1 tsp garlic powder

-1tsp onion powder

-1 tsp mustard powder

-1 tsp ground cumin

-1/4 c apple cider vinegar

-salt and pepper for roast

-buns

-coleslaw

Directions:

Step 1: take roast and remove as much excess fat as you can. Take salt and pepper and rub all over every side of the pork shoulder. Place roast in crockpot.

Step 2: mix remaining ingredients and spices together and pour over pork shoulder. Turn crockpot on low and cook for 8 hours.

Step 3: Take shoulder out and shred the meat. Take all over the juices out of crockpot place meat back in and pour as much of the juice over the meat as you want. Save excess juice to pour onto toasted buns.

Pasta w/ Italian sausage

Ingredients:

-1lb spicy pork sausage

-1 can diced Italian sausage

-1 1/2 heavy whipping cream

-1/2 box of bow tie pasta cooked

-1 Tbl garlic chopped

-1 14.5 oz can Italian recipe tomatoes diced

-1 tsp salt

-1/2 tsp dried basil

-1/2 c chopped yellow onion

-1 c Parmesan cheese shredded

Directions:

Step 1: brown sausage on medium heat in a pan until pink is no longer visible.

Step 2: next add garlic, onion, and cook for about 5 minutes.

Step 3: next stir in cream, can of tomatoes, Parmesan cheese, salt, and dried basil.

Step 4: reduce heat to low and allow to simmer for about 10 minutes until sauce becomes thick. Toss your cooked bow tie pasta in with sauce and serve.

Pork chops w/ mushrooms

Ingredients:

– 4 pork chops

– 15 white mushrooms sliced

– 1 tsp paprika

– 1 tsp salt

– 1 tsp pepper

– 1 tsp garlic powder

– 1 tsp Italian seasoning

-5 garlic gloves minced

– 1 Tbl olive oil

– 3 Tbl butter

– 1 1/4 cup heavy cream

– 1/2 beef broth

-2 Tbl fresh parsley chopped

Directions:

Step 1: mix together salt, pepper, garlic powder, and paprika in a bowl and rub it onto both sides of the pork chop and set aside.

Step 2: add olive oil and butter into a skillet and once it is hot sear pork chops on each side for 4 minute on medium/high heat. Once seated set aside on a plate

Step 3: in the same pan heat mushrooms and garlic until mushrooms become soft. Then add Italian seasoning, parsley, and broth and cook for about 2-3 minutes. Once that is done add the cream and simmer for about 3-4 minutes until sauce becomes a little thicker.

Step 4: place pork chops back in pan with sauce. I recommended serving these over rice.

Venison spaghetti sauce

Ingredients:

– 1 lb of venison hamburger

– 1 lb of venison Italian sausage

– 1 green bell pepper chopped

– 1 yellow onion chopped

– 1 1/2 cup chopped mushrooms

– 1 zucchini chopped (optional)

– 1 tsp salt

– 1 tsp ground pepper

– 2 Tbl chopped garlic

– 1 Tbl Italian seasoning

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp ground oregano

– 1 can of tomato soup condensed

– 1 28oz can tomato sauce

Directions:

Step 1: Brown ground meat in a pan until there is no pink left. Once meat is browned add in green bell pepper, onion, mushrooms, zucchini, and garlic for about 2 minutes.

Step 2: Add in the rest of the seasonings and mix well, once mixed well add in tomato sauce and soup. Bring to a boil and then cover with lid and simmer for 30 minutes until all vegetables are tender. You can also mix in sauce and put everything in a crockpot and cook on low for 6-8 hours.

**I’ve used this recipe with elk, venison, and antelope. Tastes great with all.

Compound Butter

Ingredients:

-1 stick of butter(Room temp/soft)

– 1 shallot minced

– 2 Tbl parsley chopped

– 1 Tbl of chopped garlic

– 1 tsp salt

– 1 tsp ground black pepper

– 1 tsp rosemary

– 1/2 tsp garlic powder

– 1/2 tsp onion powder

Directions:

Step 1: take a stick of butter out of fridge and let it get to room temp.

Step 2: add in all ingredients and mix as best as you can with a fork.

Step 3: take plastic wrap and place butter mix onto wrap and try to shape it like a log.

Step 4: Roll up butter in plastic wrap and place in refrigerator and allow it to harden. (Approximately 3 hours).

Step 5: Cook steaks and when steaks are finished take a slice of butter and place it on top and allow to melt. Enjoy. (I have used this on elk, venison, and antelope steaks)

Chocolate chip cookies

Ingredients:

– 1/2 cup white sugar

– 1 1/4 cup brown sugar

– 1 tsp vanilla extract

-1/2 tsp baking soda

-1/2 tsp baking powder

– 1 Tbl milk

– 1 tsp salt

– 2 sticks of butter melted

– 2 1/4 cup flour

– 2 eggs

– 2 1/2 cups semi-sweet chocolate chips

Directions:

Step 1: combine sugars, salt, vanilla extract, melted butter, milk, baking powder, and baking soda in kitchen aid. Mix for 2 minutes.

Step 2: Add eggs, and flour into kitchen aid and mix for 5-7 minutes.

Step 3: Once ingredients are combined mix in chocolate chips with spoon.

Step 4: Refrigerate dough for about 1 1/2 so dough become firm but not too firm.

Step 5: Preheat oven to 375. Scoop dough with 1/4 cookie scooper and place dough on non greased cookie sheet at 2 inches apart. These are larger cookies(I fit 6 per cookie sheet). Cook for 12 minutes let cool before removing from cookie sheet.

Venison

Ingredients:

-2 cups whole milk

-2 Tbl garlic minced

-1 tsp salt

-1 tsp ground black pepper

-1 tsp rosemary

-venison steaks or loin chops or backstrap

Directions:

Step 1: combine all ingredients and marinate steaks for a full 24 hours. (I used round steaks which were a little tough, I recommend using backstrap or something more tender)

Step 2: place steaks in large ziplock or a container and pour milk mixture over steaks

Step 3: Cook in a pan on medium/high heat 5 minutes on each side

Step 4: Sometimes I make a compound butter and put slices of it on the meat as soon as it’s done and let it melt over the meat for added flavor

Venison steak marinade

Ingredients:

-1/4 c balsamic vinegar

-3 Tbl soy sauce

-1 Tbl Worcestershire sauce

-1 tsp salt

-1 tsp pepper

-1 tsp rosemary

-1 tsp garlic powder

-1 tsp onion powder

-1 Tbl chopped garlic

-2 Tbl olive oil

-2 Tbl honey

-2 venison steaks

Directions

Step 1: place all ingredients in a bowl and mix together. (Sometimes I throw the honey in the microwave for 10-15 seconds so it mixes better)

Step 2: take a fork and poke holes into steaks so marinade can penetrate meat better.

Step 3: place steaks in ziplock bag or Tupperware and pour marinade over steaks. Allow at least 12 hours to marinade, best if 24 so meat doesn’t have harsh game flavor.

Step 4: cook steaks in a pan w/ butter or olive oil. I cooked mine 5 minutes on each side for medium rare of med-high heat. (I also take my steaks out of the fridge about an hour before I cook them)

Elk Patty Melt

Ingredients:

-2 lbs ground elk meat

-1 teaspoon salt

-1 teaspoon pepper

-1 1/2 teaspoon Montreal steak seasoning

Step 1: take ground meat and all seasonings and mix well using hands.

Step 2: form 7-8 ounce balls(or however thick you want your patties) and smash into hamburger patties

Step 3: heat a pan with butter and cook patties for 4 minutes on each side on medium heat.

Step 4: use whatever condiments for your burgers and enjoy!

I find that mixing the seasoning in with meat rather than just sprinkling them on top of the burger patties really adds the most flavor.

Mississippi style elk

This is a recipe I’ve seen on Pinterest that uses a beef roast, and I figured I would give it a try with some of our elk meat.

Ingredients

–elk round steaks 3 lbs OR elk roast

-1 1/2 packets of ranch seasoning

-1 package dry onion soup mix

-1/2 jar of pepperoncinis or sweet wax peppers

-3 Tb of olive oil

-1 stick of butter

Directions:

Step 1: heat olive oil in a pan and sear your steaks or roast for about 4 minutes on each side until brown

Step 2: place roast inside crockpot and pour ranch seasoning and soup mix over roast

Step 3: add 8-10 peppers into pot( I also poured a few tablespoons of juice into crock pot as well for extra flavor).

Step 4: take the stick of butter and cut into slices and place into pot as well. Cover and cook for 6 hours on low. If doing roast cook for 8 hours

Step 5: shred meat and place back in pot with juices. Enjoy!

**Tip: I chose to make mashed potatoes and place the meat on top