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tdcour
02-09-2014, 12:43 PM
Alright everyone, what is your "go to" recipe for deer steaks and burger? My wife and I have been running out of ideas and are tired of eating the same thing week after week. You don't have to include all of the specifics if you don't want to. We are more interested in finding new ideas to cook.

nvarcher
02-09-2014, 01:14 PM
This should be a good thread!


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packer58
02-09-2014, 01:33 PM
This first one is not necessarily a recipe but this year for the first time I mixed 30% bacon bits and ends to 70% lean muley grind, it makes the best burgers I've had in a while. Also we use it for tacos and meatloaf, Give it a try !!!

One of my favorite Elk, Deer or Antelope steak recipe is pretty simple, shake on some fresh ground pepper, garlic salt and some sweet basil then put in a zip-lock bag, add some good olive oil (not to much), shake it up and let it soak for a few hours. Get the BBQ good and hot before you put em on. Medium rare is when they come off.......... enjoy!!!!

6mm Remington
02-09-2014, 01:44 PM
Simple yet effective: Put some flour in a plastic bag. Mix in salt and pepper or some other spices that might go well. Garlic salt is always a favorite. Have a pan heated to medium medium-high. with butter and vegetable oil in the pan. Put your thawed steaks in the bag and leave air in the bag. Close the top and shake the bag. It puts a light coat of flour on the steaks. Toss in the pan and fry to medium rare. SO much better this way than to just fry steaks up in a pan by themselves.
My favorite: I take a glass or plastic bowl of some type and several eggs and milk in the bowl. Stir up completely. Put thawed deer steaks in the mixture and cover with the mixture. Cover with plastic and let them sit in the mixture in the fridge for a couple hours. (Not necessary but it's supposed to help break down the meat and make it even more tender.) On a large flat plate or dish take and crush a whole tube of Ritz crackers. Start to crush them while they are in the bag by hand first as it works very well doing it that way. Put butter and vegetable oil in a skillet and heat to medium medium-high heat. Once the pan is hot take a piece of steak one at a time out of the bowl making sure it's coated with the mixture. Quickly drop the meat onto the cracker crumb and make sure it's coated with crackers on both sides. Toss in the pan and cook until just turning a nice golden brown. Flip over and do the other side. Salt and Pepper to taste. They should turn out about perfect medium rare with some pink in the center. After a couple times doing it like this it will be easy to tell when the steaks will turn out medium rare. The meat will be juicy and tender and if the meat is a bit on the wild taste side, this almost completely removes any wild game taste and everyone will love it. Either of these two cooking ideas also will leave some "fixings" in the pan most likely. This makes a great base to use to make gravy with for potatoes!!
Hamburger: It's easier if you are making your own game burger and grinding it at home, but it's still possible. When I am making my own game burger I use super fatty pork roasts (butt & ends) for my fat for the meat. I also will buy a very large bag or two of bacon ends and pieces (get the smokiest bacon you can buy). Once my game meat, pork, and bacon are all chopped up in pieces for the grinder, I grind my meat mixing it as I go. When I am finished grinding I mix the meat by hand one more time and then run it through the grinder once more. You now have instant bacon burgers without having to fry up slices of bacon. It really makes a great flavor to the meat. If you like bacon burgers, you will like game burgers made like this! They really make a great hamburger just like a nice beef burger. A lot of folks use game burger for chili, taco's, and other similar recipes, but if you try burgers like this, a game burger will taste every bit as good as a beef burger. Most people will not be able to tell that it's wild game this way either!!

ssliger
02-09-2014, 01:48 PM
My wife calls this "Cowboy Casserole"
2lb ground elk
1 bell pepper ( I use yellow or orange for the color) diced
1 onion diced
28-32 oz diced tomatoes
1 can pinto beans (rinsed/drained)
1 can sweet corn (rinsed/drained)
1 jar of sundried tomato Alfredo sauce
1-1/2 cups shredded cheese
1-1/2 cups noodles (cooked)
1 Tbsp chipotle chili powder
Salt/pepper to taste
2 cloves garlic (minced)

You brown the burger w/ garlic, onion, and pepper. Then in a large casserole dish mix all the ingredients together excluding the shredded cheese. Sprinkle the cheddar cheese on top and bake at 350 for 35 minutes. It serves 8-10 people, and makes great leftovers.

Musket Man
02-09-2014, 01:50 PM
I mix jalopenos, onions, garlic, peppers, seasonings, whatever you like into my deer/antelope burger and grind it all together. I use 15% beef fat and 15% beef in my mix. Then I make them into burger patties and vacuum seal and freeze them and they are all ready to go when I want burgers. I made some chicken fried antelope cube steaks that were awesome too! I also make alot of fresh and smoked sausage.

There is a thread on here IKIC started a couple years ago with alot of good recipes on it too, which reminds me I was going to add some of mine to it!

ivorytip
02-09-2014, 03:01 PM
mmmmmm! 10% sausage to deer or elk makes outstanding burgers. outstanding.

buckbull
02-09-2014, 03:12 PM
Cut a roast or loin in thin strips, eighth inch is great. Then in a bowl coat the strips with olive oil and then mix in Good Seasonings italian dressing dry mix. Flash fry the strips in a good thick skillet, and because the slices are thin you can get a good crust on the outside, and tender inside in just a couple minutes. Its kinda like an italian beef I guess. Family loves it.

BruinPoint
02-09-2014, 03:31 PM
We haven't bought beef outside a restaurant in almost a decade so I know where you're coming from with wanting new ideas. We have done French dip sandwiches, kabobs, meatballs (there are a hundred ways to make and use meatballs), meatloaf, hobo packs, chili, stew, teriyaki sticks (steak cut with the grain, soaked in sauce and grilled on a skewer), tacos, chimichangas, burritos, asian pepper steak, stroganoff, and when all else fails hamburger helper.

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Musket Man
02-09-2014, 03:33 PM
There is the link to the other recipe thread.

http://www.eastmans.com/forum/showthread.php/1486-Game-Meat-Recipes-**?highlight=game+meat+recipes

packmule
02-09-2014, 04:52 PM
HB casserole:

1lb HB meat (elk, bison, cow...doesn't really matter)
Corn tortillas
2 can cream of chicken
2 can rotel
1/2lb velveta
1/2 onion
Small bag of Mexican style mixed cheese (maybe called "fiesta" cheese elsewhere)

Brown HB meat (drain fat), mix in rotel, diced onion, velveta, CoC....until warm

Layer bottom of casserole dish with corn tortillas
Pour half of mixture evenly over tortillas
Place a layer of tortillas on top of mixture, pour in remaining mixture.

Bake @ 350 for 20m, removed, cover top with shredded cheese, cook additional 10m.

packmule
02-09-2014, 04:59 PM
Here's a seasonal HB recipe.


After a good ol crawfish boil, let the HB meat soak in the boil pot.


****disclaimer- I cook to my wife's tastes and her maiden name has the 4 vowels of eaue in it, all in a row. If you destroy a porcelain thrown it's not my fault.

BKC
02-09-2014, 05:01 PM
Simple yet effective: Put some flour in a plastic bag. Mix in salt and pepper or some other spices that might go well. Garlic salt is always a favorite. Have a pan heated to medium medium-high. with butter and vegetable oil in the pan. Put your thawed steaks in the bag and leave air in the bag. Close the top and shake the bag. It puts a light coat of flour on the steaks. Toss in the pan and fry to medium rare. SO much better this way than to just fry steaks up in a pan by themselves.


6mm, This is how I do all my backstraps. I love garlic salt on all my wild game.

humbletaxi
02-09-2014, 05:54 PM
I like to mix about a pound of burger, half a chopped onion, an egg, a couple handfuls of crunched up tortilla chips, some taco seasoning, and mix it all up raw then stuff it into a bell pepper with the top cut off and seeded. Then cook it in the oven like individual Mexican style meatloaves and serve with salsa and sour cream.

Colorado Cowboy
02-09-2014, 08:07 PM
6mm, This is how I do all my backstraps. I love garlic salt on all my wild game.
Been cooking wild game this way since my dad taught me...50 years ago....delicious!

Eberle
02-09-2014, 09:48 PM
Summer Sausage

• 10 lbs. of meat (7 lbs. Deer & 3 lbs. Beef 73% Grade)
• 5 Tbs. quick salt
• 2 Tbs. hickory salt
• 4 Tbs. mustard seed
• 3 Tbs. pepper corns
• 3 Tbs. garlic salt
• 1 lb. of LEM High Temp. Cheese

Stuff in two inch casings & smoke at 150-170 degrees for 7-8 hrs.

If you do not have a smoker, roll into 2 inch logs & add 2 Tbs of liquid smoke. Bake in the oven same time & temp.

Eberle
02-09-2014, 09:52 PM
Jerky

• 2 lbs. of meat sliced 1/8” thick
• 1 cup of Allegro (Game Tame)
• 1 tablespoon Garlic Powder
• 1 tablespoon Liquid Smoke
• 1 teaspoon Seasoned Salt



Mix the meat and the marinade in a ziplock bag, refrigerate for 24 hrs. Sprinkle Ground Red Pepper (Cayenne) on top of meat. Dehydrate at 150 – 175 degrees for 4-6 hrs.

packmule
02-09-2014, 10:14 PM
For steaks...marinate in Worcestershire sauce, tony chachere's original, and milk.

Sprinkle some Tony's in your flour.

Break and stir a cpl eggs and pour in some of the marinade.

Coat the steaks in flour, then dip in egg/marinade concoction, coat again with flour, drop the steaks in the grease.

packmule
02-09-2014, 10:21 PM
Also for steaks, if thick butterfly, if not use 2.


Directions for 2: marinate in Worcestershire sauce, butter and massage in sea salt. Put a thin layer of hot pork pan sausage between 2, wrap in bacon and attach with toothpicks. Smother in zesty Italian dressing. Grill on high heat a cpl minutes per side then bump over to medium. Time of this usually varies based on how much sausage is used & thickness of steaks. Usually when the bacon looks like something you could eat it's done.

tdcour
02-10-2014, 04:08 PM
Some of these sound very familiar! We typically do a lot of chili... one of my favorite meals. We usually throw kidney beans, red beans, or ranch style beans in after the meat is brown, put some hot Rotel, add some chili powder, ketchup to thicken things up (wife might add a small can of tomato paste if I remember right), and some green chilis if we have some. This also makes great Frito pie! Just dump some Frito corn chips in, pile on the chile, top it with cheese and you are in for a treat!