Goose wontons are big flavor in a tiny package and the perfect way to enjoy dinner after a hard day of hunting. The waterfowl wontons are filled with a tasty blend of wild specklebelly goose meat, fresh ginger, minced garlic, sweet red bell pepper, green onions, cilantro, water chestnuts, Hoisin sauce, soy sauce and rice vinegar. Chop, pulse and chill for an hour or two before filling the aromatic meat mixture into individual wonton wrappers. Working in batches, drop the goose filled wontons into a pot of low boiling water and cook until each one rises to the top. Drain the goose wontons and s ..read more

Venison Salisbury Steak Meatballs are a mouthwatering home cooked comfort food in my opinion. I changed the rules on my Salisbury steak recipe this time around and formed meatballs instead of meat patties. A ground wild game changing dinner idea. To start, I seasoned a pound of ground venison with some simple ingredients that add a lot of flavor to the meat. Ingredients like crushed seasoned croutons, minced garlic, egg, Dijon mustard, parsley and salt. After mixing everything together, I formed 12 meatballs of equal size and set aside. Then I sizzled up shiitake mushrooms, sliced cipollini on ..read more

Rich and Full-Bodied Elk Burgundy – Beef bourguignon, also referred to as beef Burgundy, is a standard in French cuisine. It’s a hardy dish, traditionally made with cuts of beef braised in dry red wine, beef broth and garlic and then complemented with pearl onions, mushrooms and bacon. Julia Child described it as “one of the most delicious dishes concocted by man.” I’d have to agree. Instead of using beef, I prefer, of course, to use elk—bottom round, top round or eye of round. But my favorite cut to use is backstrap because it starts out tender and stays that way when braising. When you brais ..read more

Ground game hot dogs are a tasty twist and a favorite way to devour a juicy mouthwatering play on game. I’ve made these ‘hamburger’ stuffed hot dogs with ground antelope, venison, elk and bison – so you have a variety of meats to play with. The preparation is easy. I took two pounds of ground meat and divided it into 4 equal portions – flattening the meat, about the same length as a sweet French sandwich roll, on individual sheets of plastic wrap. Then I added a few thick ‘stick-like’ pieces of mozzarella cheese to the center along with a few slices of jalapeno. I rolled the meat around the ch ..read more

I’m sure while I’m writing this column there are ongoing disputes among hunting aficionados as to what makes the best elk chili. Is it the use of ground elk versus chunked meat or is it a combination of the two? Some cooks prefer beans in their chili while others prefer a bean Free chili. And then there’s the question of tomatoes versus no tomatoes. Who’s right and who’s wrong? It’s hard to say. Maybe that’s why so many cooking aficionados enter chili cookoff events putting their BEST recipe to the test. Of course, personal tastes tend to involve different types of ingredients, but at the end ..read more

No hamburger buns, no problem. These Puff Pastry Antelope Cheeseburgers are flaky, buttery and ultimately delicious. Why so delicious? Just a few simple steps to prepare before baking in the oven until golden brown. You won’t be disappointed with these game changing and mouthwatering cheeseburgers. If you’re still looking for another spin to your ground game, try my Elk Mushroom Swiss Burgers. They are similar to these puff pastry cheeseburgers, but I use pie crust to wrap up the flavorful mushroom and Swiss cheese filling. If you don’t have ground antelope available – substitute the game meat ..read more

Elk Cabbage Rolls may take some time and require a bit of sweat equity when preparing, but your family and friends will thank you for your hard work when served up at the dinner table. Tender and delicious, cabbage rolls have roots worldwide beginning in Central Europe and stretching as far as Western Asia, Northern China, North Africa and the Americas. The cabbage cuisine varies by region providing warm comforting meals all year round and has long been a symbolic dish celebrating the holidays and special occasions. And with all popular worldwide dishes, you know the recipe variations are endl ..read more

Wrap it up. I’ll take it! Wrapped Elk Mushroom Swiss Burgers are a game-changing alternative to a classic burger. These wrapped ground elk burgers are delicious and super easy to make. Just a few simple steps to prepare before baking in the oven until golden brown. You’ll be rewarded with a juicy and mouthwatering burger that your taste buds will thank you for! If you don’t have ground elk available – substitute with ground venison, ground antelope or ground turkey. In a bowl, season the ground elk with granulated garlic powder, salt, and pepper. Using your hands form 4 patties of equal size ..read more

I love the smell of a roasting bird in the oven… Especially when the bird is massaged inside and out with garlic butter and filled with a spicy ground cooked chorizo. I had a young two pound pheasant in the refrigerator for a few days before I decided that pheasant is what’s for dinner. I didn’t brine the bird, but that’s not to say you shouldn’t brine your bird first. You can never go wrong with giving your fowl a soak overnight. Just make sure that the bird is pretty dry prior to roasting. I brought this bird up to room temperature before smothering it and stuffing it with flavorful fragranc ..read more

The season is here for hunting Antelope, so what can you dish up with all that meat you harvest? Here’s a quick list of 10 popular pronghorn antelope recipes that may inspire you to get cooking this fall. 1. Pronghorn and Pineapple Kabobs These pronghorn and pineapple kabobs are lightly marinated and then threaded together creating a perfect pairing of tender meat and juicy sweet pineapple. In this recipe, I used a yellow bell pepper and onions as the side vegetables, but you can always substitute with other fresh veges that are perfect for the grill. 2. Antelope Meatloaf With so much ground ..read more