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Elk Mushroom Rice Dish

2017-09-20T19:02:15+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 1 pound of ground elk seasoning salt 8 oz. of sliced mushrooms 1 small yellow onion, chopped 2 garlic cloves, diced 2 Tbsp. of butter 1 Tbsp. of fresh sage, chopped 10 ¾ oz. of canned mushroom soup mix ½ cup of water Worcestershire sauce 2 cups of cooked rice salt and pepper to [...]

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Orange Duck

2017-09-20T19:00:59+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 1 (12 oz.) jar orange marmalade 4 duck breasts diced 1 tsp. garlic salt 1 small yellow onion sliced 1 small orange, sliced rice   Directions Preheat oven to 475 F. Grease a 1 ½ quart glass baking dish with a lid. Spread about ¼ cup of marmalade in the bottom of the prepared [...]

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Venison Taco-Stuffed Shells

2017-09-20T18:59:14+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , , |

Ingredients 8 oz. uncooked jumbo pasta shells (about 24 shells from 12 oz. box) 1 lb. lean ground venison 2 tsp. onion salt/flakes 1 package (1oz.) taco seasoning mix 1 package (8 oz.) shredded Mexican cheese blend (2 cups) 1 can of petite diced tomatoes ¼ cup cilantro 1 can of ranch style beans 1 [...]

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Venison Taco Pie

2017-09-20T18:57:28+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 1 lb. ground venison 1 tsp. onion salt/flakes 1 can (11 oz.), Mexi-corn, drained 1 can (8 oz.) tomato sauce 1 envelope taco seasoning 1 box of frozen pie crust 1 cup (4 oz.) shredded cheddar cheese ½ cup Doritos chips   Directions In large skillet, cook venison with onion salt/flakes over medium heat [...]

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Venison French Dip

2017-09-20T18:55:46+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 6 pack hoagie buns ½ stick butter 1 tsp. seasoned pepper 1-2 tsp. Cabela’s prime rib rub provolone sliced cheese (10-12 slices) 2 lbs. thinly sliced elk strips 2 cups mushrooms   Directions Lightly butter Hoagie buns and place in oven for five to seven minutes. Put butter in skillet let it melt, stir [...]

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Venison Cornbread Bake

2017-09-20T18:54:06+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 1 box Cornbread Stove Top Stuffing (cook as directed) 1 lb ground venison 1 can cream of mushroom soup 1 cup of sour cream 1 cup diced zucchini 1 diced mushrooms 4 Tbsp. butter 2 chopped garlic cloves salt and pepper to taste   Directions Cook Cornbread Stove Top Stuffing as directed. Cook ground [...]

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Slow-Cooker Venison Barbecue

2017-09-20T18:52:24+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 3 lb venison, trimmed 5 slices bacon, chopped 1 small sweet onion, chopped 3 bay leaves 2 tsp. meat tenderizer Cabela’s Prime Rib Rub Favorite Barbecue seasoning 1 cup ketchup ½ Tbsp. vinegar ½ Tbsp. mustard 2 tsp. ground mustard 1 Tbsp. Worcestershire sauce 3 Tbsp. fresh lemon juice ¼ cup brown sugar, packed [...]

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Smothered Antelope Chops

2017-09-20T18:49:37+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 4 Tbsp. salted butter 4 Tbsp. olive oil ½ cup green onion 1 green bell pepper, sliced 1 red bell pepper. Sliced 1 cup mushroom 1 tsp. seasoned salt 1 tsp. lemon pepper ½ tsp. ground cumin ½ tsp. cayenne pepper pinch of kosher salt pinch freshly ground black pepper ½ cup plus 3 [...]

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Slow-Cooker Creamy Tuscan Pheasant

2017-09-20T18:48:08+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Total Cook Time: 3 Hours 20 Minutes   Ingredients 1 Tbsp. butter 2 Pheasant breasts 1 jar (15 oz.) Alfredo pasta sauce with roasted garlic 1 tsp. garlic paste 1 jar (7 oz.) sundried tomato strips, cut into thin strips (about ½ cup) ½ cup shaved/shredded parmesan cheese 1 tsp. Italian seasoning 1 cup chopped [...]

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Heeren Duck

2017-09-20T18:46:22+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |

Ingredients 1 stick of butter 4 duck breasts 1 cup seasoned flour 1 cup carrots 1 stalk celery ½ cup of diced onion 1 cup mushrooms 1 tsp. garlic paste Rice   Directions Melt butter in cast iron skillet. Cut the duck into strips. Dredge duck and fry, only cooking it to medium-rare. Put duck [...]

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