Roasted Elk Jalapeno Poppers
Ingredients:
4 Elk Steaks
1 cup Worcestershire sauce
1 cup lime jucie
1 cup soy sauce
20 Jalapeños
12 ounce hear and garlic flavored cream cheese
20 slices thin-cut bacon, cut in half crosswise
40 toothpicks
Directions:
Thinly slice your elk steaks into bite-sized pieces that are a similar width and length as your jalapeños.
Prepare marinade in bowl (liquid ingredients). Add elk steak, cover and let sit overnight or for a few hours.
Cut jalapeños in two, length wise. Remove the seeds and membrane, unless you want a surprise. Scoop Cream Cheese mixture equally into jalapeño halves, lay on tray. Lay a slice of elk on top of each jalapeño. Wrap each jalapeño with a slice of bacon and secure with toothpick. Tip: secure bacon with tooth pick horizontally so you can grill evenly on the top and bottom.
Preheat your grill to 350F/177C
Once grill has reached 350F place popper, cut side up for 10-15minutes or until lightly charred and meat to tender. Remove toothpick before eating, enjoy!
Elk Stew
1lb stew meat (marbly) - brown meat with salt/pepper/garlic
Add 1 medium onion and celery stalk - cook with meat until softened
Add enough water to cover meat and simmer on low for about an hour
After an hour, add 3 carrots, 3/4 tsp sale, 2tsp Worcestershire sauce - simmer another 20 minutes
Add 3 medium potatoes - cook until tender
Optional - add small 15oz an of peas
Make a flour and water paste to thicken stew - roughly 1/4 cup of flour - add water as your go. Add mixture to pot and stir until stew is thickened.
Serve with Biscuits and/or Corn bread.
Elk Parmesan Meatballs
Ingredients:
1lb ground Elk
1 cup of pankos
1/2 cup mix of shredded and grated Parmesan Cheese
1 tbsp minced Parsley
1 clove of garlic
1/2 tsp salt, 1/8 tsp pepper
2 eggs
1/2 cup of milk
Avocado Oil
Directions:
Mix all dry ingredients together (including ground Elk). Make sure it is mixed well.
Beat eggs and milk. Pour over dry ingredients and mix together. Scoop out small amount and roll into balls. Tip: butter up your hands to make the ball rolling a little easier and less sticky
Warm Avocado oil on medium heat, add balls and brown
Serve with gravy: Save drippings and add 1/4 cup of flour, 1tsp paprika, 1/2 tsp salt, 1/8 tsp pepper. Stir in 2 cups of boiling water and cook until thickened. Lower heat add 3/4 cups sour cream. Add meatballs - cook for another 15-20 minutes on low. Serve with salad or veggies!
Serve with Marinara sauce: once meatballs are browned, add favorite marinara sauce and warm over low heat. Enjoy over pasta/spaghetti with bread and salad.
Venison Queso Dip
Ingredients:
1lbs ground venison
1/4 cup chopped red onion
1 tsp cumin
1/4 tsp of salt and pepper
1/3 cup shredded pepper jack cheese
16 oz. Velveeta
14.5 oz can of fire-roasted diced tomatoes
4 oz can diced green chiles
15 oz can black beans (rinse and drain)
1/4 -1/2 cup of beer (your favorite)
Optional - add some jalapeños for a little spice
Directions:
Add ground venison, red onion, cumin, salt and pepper to deep skillet and brown over medium heat.
Once meat is cooked, add in the shredded pepper jack and Valveeta cheese, frequently stir until cheese is melted. Don't let it burn to the bottom of the skillet.
Once cheese is melted, add fire-roasted tomatoes, green chiles and rinsed black-beans, stir and combine. Reduce heat to low for 5 minutes.
Add beer to reduce the consistency - add until you get the consistency you prefer.
Remove from heat and serve warm with tortilla chips or vegetables.
Venison Sheperds Pie
Ingredients:
1 tbsp olive oil
1 tbsp salted butter
1 tbsp minced garlic
1 1/2 cups diced white onion
2 lbs ground venison
1 tbsp kosher salt
1 tsp ground black pepper
1 tap garlic powder
1 tsp onion powder
2 tbsp cornstarch
2 cups beed stock
1 lb frozen peas and carrot blend
4 cups prepared mashed potatoes (or mashed sweet potato)
1 cup freshly shredded parmesan cheese
Directions:
Preheat over to 350 degrees
Use Dutch Oven (or large skillet) and set over medium heat. Add olive oil and butter - warm. Add onion and a pinch of kosher salt, stir to coat and cook until onions become tender. Stir in garlic.
Add ground venison and season with remaining kosher salt, pepper, garlic powder and onion powder. Stir in cornstarch once meat is brown.
Add beef stock and mix until all lumps are gone. Bring mixture to a boil and beef stock has started to reduce to a silky gravy. Stir in frozen peas and carrots.
In a separate bowl, add mashed potatoes and 1 cup of parmesan cheese.
If using a Dutch oven, speared mashed potato mixture over filling and put into the oven for 10 minutes, followed by 6 minutes on a low broil. If using a skillet, transfer mixture into oven safe casserole dish, added mashed potatoes over the top and follow the instructions for the Dutch Oven.
Viola!