Big Game Recipes (printer Friendly)

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Easy Elk or Deer jurky. I'll start with a five pound batch and you can ajust accordingly.

1) 5 lbs Elk or Deer
*Slice the meat in to strips (No larger than a 1/4 inch thick and about 1 inch wide)
2) 24oz bottle of Hazelnut teriyaki sauce
3) [b]A couple three shots of JD or Southern comfort[/b]
4) Black pepper (course ground)
5) Ground red pepper (if you like it hot)

Put sliced meat and all the ingredients into a bowl, mix it up, seal it up and let it soak for 24 to 48 hours. Take the meat out one strip at a time, pat them down with a papper towle and place them into your smoker (I have a "Big Chief Smoker"). The key to my jurky is the Hazelnut teriyaki and that I only use "Cherry Wood" to do my smoking (GREAT THE WORD IS OUT! EVERYONE WILL HAVE GREAT JERKY LIKE ME). I use 2 or 3 pans of cherry wood and then let it go untill it's jerky. I do like to rotate the meat racks around to get a better drying consistency. Total drying time is about 8 to 12 hrs.
Provided by: Wildarcher

Antelope with sauerkraut and Sour Cream
2 lbs. antelope meat cut into 1 inch chunks
1 t. flour
1 tsp. salt
1 t. paprika
2 onions, finely chopped
1 garlic clove minced
1 tsp. caraway seeds
1/2 cup dry white wine
1 large can (27 oz.) sauerkraut
1 cup sour cream

Coat meet in flour, salt and paprika. Brown meat
in skillet. When browned place in casserole dish.
Mix in onions, garlic and caraway seeds. Pour in
wine. Cover and bake at 425 until meat is tender
(1-1 1/2 hours) Stir in sauerkraut and return to
for 30 minutes. Stir in sour cream and cook till hot.
serve with noodles.

Boar in a Blanket
1 lb. ground boar
1/2 cup barbecue sauce
1/4 onion
1-2 t. brown sugar
1 10 oz. can refrigerated biscuits
2 oz. (1/2 cup) shredded cheddar cheese

Heat oven to 400 degrees. Grease 10 muffin cups.
Brown boar in large skillet; drain. Stir in barbecue
sauce, onion and brown sugar. Cook for one minute to
blend flavors.
Separate dough into 10 biscuits. Place one biscuit
in each muffin cup. Firmly press in bottom and up
sides forming a cup in the dough. Spoon about 1/4
cup of meat mixture into each biscuit. Sprinkle each
with cheddar cheese. Bake for 10-12 minutes or until
biscuit edges become golden brown. Let cool for one
minute then remove from pan.

Elk Loin Bearnaise
4 elk loin steaks
olive oil
garlic powder
black pepper
1/2 recipe Knorr Bearnaise sauce mix

Rub each sid eof steak with small amount of olive
oil. Season with garlic powder and black pepper to
taste. Let steaks rest 1/2 hour before cooking.
Prepare the bearnaise sauce according to package
directions. Broil steaks on first side for 4 minutes
then 3 minutes on second side ( for medium rare).
Spoon sauce over steaks and serve.

Smothered Moose Steak
3 lbs. round moose steak (2 1/2 inches thick)
3 t. butter
salt and pepper
3 large onions, chopped
1 28-oz. can tomatoes

Smear steak in butteron one sid ein Dutch oven.
Turn over and sprinkle with salt and pepper. Put
onions over meat and add tomatoes. Bake for two hours
at 350. Serve with baked potatoes and salad.