The goal of hunters. The meat maker. The bolster. Big game hunting is what most thi
nk of when I tell them that I am an avid hunter. Big game provide so much more meat than other game animals that it is no wonder that most questions I am asked revolve around it. How to cook, clean, package and enjoy meat.
A problem that I see a lot is that a lot of hunters conflate dead and red wild game with dead and red beef. They are not even close to the same thing. Enjoy a deer for the flavor, not because they give you a cow like taste!
- Larb – Elk
- Antelope Kefta
- Bear Soup
- The Best Backstrap Ever
- Elk with Wild Cherry Sauce – via Chef Mark Owsley
- Liver and Onions, The Right Way
- Meatloaf!
- Ribs…from a bear
- Sunday Night Dinner
- Pepper Venison Steak
- Grilled Venison Salad
- Elk Meatballs
- Antelope Solomo
- Bear Ham
- Mac and Cheese
- Gochujang Venison Flank Steaks
- Pemmican
- Venison “Pot Roast” with Forty Cloves of Garlic
- Deer Kidney Pot Pie – An Ode to Offal
Can I get the corned meat recipe?
Sure – https://chefrandyking.com/2013/02/15/korned-goose/
This one will be great for big game too.
Hi there, I saw something in the Lewiston Tribune about a canned game meat recipe of yours. Could I get that?
Cindy Henry, Elk City
https://chefrandyking.com/2015/09/30/canning-meat-specifically-rabbit/
Sure! See above. All meat is canned basically the same way.
I saw a recipe for venison pot pie in small mason jars in NW Sportsman magazine that I think was yours. I lost the magazine could you post the recipe here?
Sure! i will do that in the morning