Tag Archives: venison

Autumn Venison Roast

Our freezer is full! After getting into elk the last five times Roy was in this one particular area (pictured below), he was finally able to make a clean shot at one. We are so happy, relieved, and thankful!

Autumn Venison Roast Wild Food Blog | Wild Game Recipes

A fine, wintry day to pack out an elk.

The evening Roy harvested the elk, he packed out one of the quarters and the back straps and tenderloins. The next morning, Roy, his dad, and I set out to pack out rest of the meat. With three of us, we were able to pack it all out in just one trip, which was nice as it was a little over 3 miles in. Although when we were going out with our packs loaded, all of it was downhill, so it was a pretty easy hike…even with the wintry winds! I also kept thinking how much easier it was than had he shot one 6+ miles back at the previous spot he was hunting during archery season.

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Juniper Berry Elk Stew

Juniper Berry Venison Elk Stew | Wild Food blog | wild game recipes

Still no elk (yet!).

But Roy did get an antelope! He got the doe Monday, and Tuesday was in the 70s, so it was a terrible day for it to hang. We managed to keep it cool, but we couldn’t let it hang another day as Wednesday was forecasted to be quite warm, too. So Roy butchered the antelope Tuesday evening, and we packaged all of the meat yesterday. The freezer is filling up!

Juniper Berry Venison Stew | Wild Food blog | wild game recipes

The sunset outside of White Sulphur Springs, Montana was gorgeous the evening Roy snuck up on an antelope.

Switching gears a bit… This fall, we started a new budget. We have just a bit of school loan debt left, and we really want to be done with it! Roy and I are listeners of Dave Ramsey and we are motivated to be debt free. Why am I writing this on my food blog?!?

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Sweetened Elk Roast Sandwiches

Sweetened Elk Roast Sandwich | wildfoodblog.com

In one of my earlier posts, I mentioned that we were reunited with our meat supply, and I found out we still had a few elk roasts left. This may seem inconsequential to many, but if you’ve had elk roast, you’ll understand. It is the type of meat that you chew as slowly as possible to ensure that you enjoy every bit of flavor.

So when I saw we still had a few in the freezer, I decided I couldn’t wait…we were having elk roast sandwiches this week. And luckily for me, it even cooled down a bit (because elk roast sandwiches in 90 degree heat doesn’t sound like the best fit…).

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Prairie Cheese Steak Sandwich (Antelope Steak)

Venison Cheese Steak Sandwich | Wild Food blog | wild game recipes

Rainy, chilly days call for comfort food. It is technically spring (although it hasn’t really felt like it), so we weren’t feeling like a hearty stew. But a warm, toasted, cheesy, meat-and-veggie-filled sandwich? Yes, please!

Roy and I had a discussion about the title. I wanted to do a name-take on the classic Philly Cheese Steak sandwich.  Originally I had Montana Cheese Steak Sandwich…but that didn’t have a nice ring to it. I kept throwing out different possibilities, but then Roy suggested since antelope are more prairie like creatures, why not Prairie Cheese Steak Sandwich. And so it is!

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Antelope, Veggie, and Noodle Bowl

Antelope, Veggie, Noodle Bowl | wild game recipe | Wild Food Blog

I originally called this dish a stir fry, but it’s not really a stir-fry by technical definitions. I didn’t use a wok. It wasn’t cooked quickly. There was not smoke or splashing oil involved. It was rather tame in the kitchen. More of a sauté, stir a bit, and simmer until thickened. So I’m calling it a “bowl.”

But whatever you want to call it, the end result was delicious! I always say that, though, don’t I?? But this time, I have Roy’s words to back it up! His words were something along the lines of, “That’s definitely a top 5 meal!” Yup, top 5. :)

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Wild Game (Antelope) Curry

Antelope Curry Recipe | wild game recipes | Wild Food Blog

I could eat curries once a week (especially in the fall and winter). I’ve tried in the past, but then Roy gets burned out pretty quickly. So we go months and months without eating them. During this time, every time I open my spice drawer, I see the large bag of curry powder sitting there…far too full…

But it’s been awhile since we’ve eaten curry, so Roy was up for it again! Lucky for me!

I love that with curries, you can just throw a bunch of spices together in a pot and let it simmer. Then the outcome is tender meat with powerful, bold flavors.

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Moroccan Venison Stew

Moroccan Venison Stew

We were enjoying sunny days and 40 degree temperatures, but alas, it has cooled down. No reason to complain as my parents in South Dakota are experiencing their 37th (or something close to that….) blizzard of the 2013-2014 winter season! Plus, Jethro doesn’t get coated with mud when everything freezes..

With the cooler temperatures, it was time to break out a new stew recipe. Our freezer was getting full as I spent an afternoon awhile back cooking large batches of dry beans and freezing them in serving-size baggies (Much cheaper than the cans and they taste fresher, too!). So to make some room, I figured we could use some of the chickpeas. And chickpeas instantly reminded me of a Moroccan-inspired stew.

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Deer Enchiladas

Ground deer meat that’s been marinating soaking up flavors of beer, lime, and spices, plus onions, garlic, and several varieties of peppers all rolled in a tortilla and then smothered (not drizzled) in enchilada sauce and cheese (plus a cold beer) equals one filling, satisfying cold-weather meal.

Deer Enchiladas

I’ve been meaning to make enchiladas for awhile now, but they tend to be a bit time-consuming. And lately, our schedules have not allowed too much extra time for complicated meals.

Deer Enchiladaa

But once I started making these and decided to cut out a few steps (the dipping of tortillas into sauce or the frying of tortillas) to make them both easier, less messy, and healthier, I realized they really weren’t too time-consuming…a nice surprise!

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Mediterranean Elk Meatballs

I was hesitant make to meatballs out of our ground elk (or antelope or deer) because we don’t add any fat to the meat we grind. This keeps the meat lean and true to its own flavor, but it also makes it less cohesive when forming patties. Fortunately, we found that forming meatballs didn’t pose any problems!

Mediterranean Elk Meatballs

Growing up in South Dakota, Swedish-style meatballs were about the only type of meatballs we ever ate. And during the cold (sometimes absolutely frigid), dark, windy winters, we ate plenty of them, smothered in homemade gravy and poured over mashed potatoes. It warmed our bellies!

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