Recipe Box

Antelope Tagine with Vegetables and Dates
by Bobbie Jo Wasilko
He Hunts She Cooks

Prep Time:  30 min
Cook Time:  3 hr
Total Time:  3 hr 30 min
Serves 6

The intoxicating smell of Moroccan spices will fill your kitchen with this easy to make dish using a traditional Moroccan Clay *Tagine. But fear not, if you don’t have a tagine vessel, a dutch oven will do the trick. The long slow cooking allows the intense spices to mellow and melt into the antelope while the condensation on the sides of the tagine drip back down onto the meat to keep it moist and tender. My Ras el Hanout spice blend contains 28 ingredients, and I’ve included the list and method for making your own “k’meesa”(aka “secret stash”). But If you’re not up to purchasing and creating the spice blend, African, Middle Eastern and other specialty grocery stores will have bags of Ras el Hanout already mixed. Williams-Sonoma has good one too!

Ingredients

• 1.5 lbs Antelope or Venison Bottom Round
• 1 Medium Sized Onion
• 1 Red Bell Pepper
• 1 Tomato, chopped
• 3 medium sized Yukon Gold Potatoes
• 1/2 cup Dried Pitted Chopped Dates
• 3/4 cup Beef Stock
• **2 tbs. Rose Water (careful, a little goes a long way)
• 2 Tbs. Honey
• 3 Tbs. Ras el Hanout
• ***Ras El Hanout spice rub (A combination of whole toasted spices, whole un-toasted spices, and ground spices). If you like to make own spice mixture, follow my instructions OR YOU MAY PURCHASE Ras el Hanout pre-mixed from African, Middle Eastern, specialty grocery stores, or online.
• Couscous and Slivered Almonds, for serving if you like.

For Homemade Ras el Hanout
Toasted Whole Spices

• 3 Tbs. Whole Coriander
• 16 Green Cardamom
• 1 Black Cardamom (shelled and reserve the seeds)
• 1 Red Cardamom (shelled and reserve the seeds)
• 1 Tbs. Cumin Seed
• 16 Whole Allspice
• 1 tsp. Grains of Paradise
• 1/2 tsp. Fennel Seed
• 1/4 tsp. Caraway Seed
• 1/2 Star Anise
• 2 Long Peppers
• 8 Whole Cloves
• 1/2 tsp. Black Peppercorns

Un-Toasted Whole Spices

• 1-1/4 tsp. Yellow Mustard Seed
• 1/2 tsp. Brown Mustard Seed

Ground Spices

• 2 tsp. Ground Cinnamon
• 1-1/2 tsp. Garlic Powder
• 1 tsp. Black Garlic Powder
• 1 tsp. Garam Masala
• 1 tsp. Ground Chile de Arbol Pepper
• 1 tsp. Urfa Biber Chili Flakes
• 1 tsp. Onion Powder
• 1 tsp. Ground Nutmeg (From freshly ground 1/2 nutmeg pod)
• 1 tsp. Ground Ginger
• 1/4 tsp. Ground White Pepper
• 1/4 tsp. Ground Sumac
• 1/2 tsp. Citric Acid Powder
• 2 tbs. Kosher Salt

For the Spice Rub

• IF YOU ARE MAKING YOUR OWN RAS EL HANOUT FOLLOW THESE INSTURCTIONS, OTHERWISE, SKIP TO THE INSTRUCTIONS FOR CUTTING THE ANTELOPE.
• Shell all the cardamom pods and reserve the seeds. Add all the whole spices and cardamom seeds to a sauté pan. Heat the pan over medium high heat, constantly swirl the spices until they just start smoking and cracking (about 3-4 minutes). Pour the spices onto a plate (don’t leave them in the pan, as they will burn). Allow them to cool. Add the whole un-toasted spices, along with the whole toasted spices to a spice grinder (or food processor). Process until a fine ground.
• Add all the remaining ground spices.

For the Antelope

• Cube the antelope or venison into 1 inch pieces, and sprinkle with about 3 tablespoons of the ras el hanout and kosher salt and stir to coat all the pieces.
• Place the meat to a zip lock bag and remove as much air as possible.
• Refrigerate, several hours or overnight (I suggest overnight).
• Remove the meat from the fridge 1 hour before cooking to bring to room temperature.

Prep the Vegetables

• Peel and slice carrot into 1/2 inch thick slices and set aside.
• Slice the bell pepper into strips and set aside.
• Chop the tomato, set aside.
• Cube the potatoes into 1/2 pieces (no need to peel them).
• Peel and cut an onion into rings, set aside.
• In a cup, mix the beef stock, rose water and honey and set aside.
• In a large frying pan, heat a bit of oil, and add the pieces of antelope (or venison) and brown lightly, until all the pieces have been browned, then set aside.
• In this order, add to the tagine (or dutch oven).
• Coat the bottom of the tagine with a bit of grape seed oil.
• Place the onions on the bottom of the tagine.
• Add the browned meat on top.
• Add another tablespoon ras el hangout over meat.
• Pour the mixture of beef stock, honey and rosewater over the meat.
• Place the carrots and potatoes on top of the meat.
• Then add the chopped tomato.
• Cover with the tagine lid and place the tagine in the oven, “cold”.
• Turn on the oven to 350ºF.
• Set a timer for 2 hours.
• When the timer goes off, add the sliced bell peppers, and chopped dates.
• Cover and set the timer for another 30 minutes.
• Once the meat is tender when pierced with a fork, remove the tagine (or dutch oven).
• Serve over couscous.
• Top with toasted almonds, if desired.

Notes

• *If you don’t have a Tagine (they range in price from $50 and up, mine was $70) you can substitute a dutch oven.
• **Rose Water can be found in Middle-Eastern, Indian grocery stores, and also in liquor stores for use in cocktails.
• ***If you are truly up to making home-made Ras el Hanout and have the spices available, I’ve included my recipe…. BUT IF YOU DON’T, 3 tablespoons Ras el Hanout spice rub ready-made from any African or Middle-Eastern grocery store , (Williams-Sonoma has a good one too) will do the job. It won’t taste exactly like mine, but it will make it simple (and quite frankly, a less expensive option, since some of these spices can be pricey). Enjoy!!

Peanut butter is ground up nuts, and peanuts are dug out of the ground – hence the name.  I first obtained this recipe from a professional hunter I met years ago.

In Africa, the venison was usually Gazelle or other African antelope. Recently, I shared a bowl of venison groundnut stew with my neighbors. They were delighted to tell me that their Nigerian nanny would make groundnut stew using goat. I usually make it with white-tailed deer or pronghorn. I am told it is commonly made with chicken, and often contains something from the sky, the earth, and the water.

Ingredients

2 pounds stew meat (venison preferred) cut in 1-inch chunks
2 teaspoons salt
1/2 teaspoon pepper (or substitute 1 tablespoon of a beef rub)
2 medium onions
2 medium tomatoes
10 florets okra
1/2 pound spinach
2 tablespoon salad oil (peanut oil best)
1 cup peanut butter

In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender.

Meanwhile, in a covered electric blender container at low speed blend onions, okra, and tomatoes until smooth (or chop onions and tomatoes very fine).

In a large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes.  Add onion-tomato  mixture, spinach, and peanut butter to meat.  Cook at low heat about 20 minutes until spinach is cooked and sauce cooks down slightly.

Serve over hot rice.

Makes 6 servings

Accompaniments:
Pass small bowls of shredded coconut, orange segments, pineapple chunks, or fried onions to sprinkle over individual servings of stew, if you like.

Venison Barley Stew
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

A hearty stew for hearty appetites and cold weather!  I have everything in this stew but the kitchen sink.  A dollop of horseradish cream and hot homemade bread makes this dish complete.

Ingredients:

2-1/2 pounds venison shoulder, cut into 1 inch pieces (substitute elk, moose, caribou, antelope, or bear)
1 large onion, chopped
2 carrots, cubed
1 celery stalk, cubed
1 leek, white and light green parts only, chopped
5 cloves garlic, minced
2 tbs. tomato paste
2 tbs. anchovy paste
1 tbs. garlic powder
1 tbs. onion powder
1 tbs. Kosher salt
1 tbs. fresh cracked pepper
5 fresh thyme sprigs, leaves only
2 bay leaves
1-14 ounce can crushed tomatoes
9 cups venison or beef stock ( I used 5 tbs. More Than gourmet venison Demi-Glace mixed with 9 cups water)
1 cup Pinot Noir red wine (cheap stuff will do)
1/2 cup pearl barley, uncooked
7 honey gold potatoes, skin on cubed, placed in a bowl of cold water until ready to use (keeps them from turning brown)
1/2 cup frozen petit white corn
1/2 cup frozen peas
2 cups chopped kale
Canola oil or grape seed oil for sautéing

Instructions:

1.Cut shoulder meat into 1 inch pieces, season with salt and pepper and sit aside while prepping other ingredients

2.Heat a large soup pot with a few tablespoons of oil and heat on medium-high

3.Add the pieces of meat, a few at a time to the pot and brown (don’t over crowd the meat)

4.Remove the browned pieces to a bowl

5.Continue adding the meat, a few at a time until the pieces are browned

6.Add a bit more oil if needed and add the onion, carrot, celery, and leeks, and minced garlic and sauté for 5 minutes

7.Add the meat back to the pot with the vegetables

8.Add the tomato paste, anchovy paste, garlic powder, onion powder, Kosher salt, pepper, thyme leaves, bay leaves, crushed tomatoes (with juice), venison (or beef) stock, and red wine

9.Bring the pot to a boil, then turn down to low heat

10.Partially cover the pot with a lid and keep on a very low simmer for about 2-3 hours

11.Once the meat is becoming tender, add the pearl barley and simmer another 1-2 hours, stirring on occasion so the barley doesn’t lump up or stick to the bottom of the pot

12.Turn the heat to medium-high and add the potatoes, corn, peas, and kale and cook until potatoes are fork tender

13.Mix a few tablespoons prepared horseradish with 3 tbs. cream and top with soup if desired

Notes:

This stew can be canned in a pressure canner for longer shelf life… although it tastes so good, it will be a challenge to keep on a shelf!!

Venison Chili
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

Venison Chili is great for game day or any day! I’ve created this recipe to be a bit more mild than the “three alarm” type, but you can add as much heat as you like. Make this chili the day ahead and let the flavors really come together for a “winning” combination of spicy, savory, smokey and sweet!

Ingredients

3 lb. Venison Bottom Round (*you can also add a pound of ground wild game sausage, if desired)
3/4 pound Bacon, cut into 1 inch pieces (lardons)
1 large Onion, chopped
16 ounces Tomato Sauce
28 ounces, Canned Diced Tomatoes
7 cloves Garlic, minced
1-1/2 cups Beef Stock
1 cup Beer (I used Tecate Mexican Beer)

Dump #1: Mix

2 tbs. Onion Powder
2 tbs. Dried Oregano
2 tsp. Kosher Salt
1 tsp. Black Pepper
1-1/2 tsp. Smoked Paprika
1-1/2 tsp. Pasilla Chili Powder
1-1/2 tsp. California Chili Powder
1-1/2 tsp. Cayenne Chili Powder

Dump #2: Mix

7 Tbs. Prepared Dona Maria brand Mole, from an 8 ounce jar (substitute 6 ounces 70% dark chocolate)
4 Tbs. Brown Sugar
3/4 tsp. Ground Cumin

Instructions

1. Bring the Venison to room temperature, 1 hour before cooking.
2. Cut the venison into 1 inch cubes, and season with salt and pepper, and set aside.
3. Cut bacon into 1 inch pieces (lardons) and sauté in a large pot until crispy.
4. Remove the bacon to a plate and leave the drippings in the pot.
5. Add the cubed venison, a few at a time, and brown over medium-high heat.
6. Once all the venison is browned, remove it to a bowl.
7. Add the chopped onion and garlic to the pot and sauté over medium-heat for 3 minutes.
8. Add the browned venison, bacon lardons, tomato sauce, diced tomatoes, beef stock, beer and spice dump #1 to the pot and give it a stir.
9. Turn the heat down to it’s lowest setting and simmer, covered with a lid, stirring occasionally for 2 hours.
10. Check it after 2 hours for tenderness, it should begin breaking down a bit.
11. Add spice dump #2 and stir.
12. If it looks like there is too much liquid, leave the lid on half way to reduce.
13. Continue simmering for another 2 hours, stirring occasionally.
14. You want the liquid to reduce to thicken the chili, but not to the point of being dried out.
15. Refrigerate the chili for at least 24 hours, before serving to allow the flavors to really meld into the chili.

Notes

Add any toppings you like and serve with a side of beans and your favorite cornbread!

*1 pound of ground wild game sausage can be sautéed along with the venison.

Venison Italian Sausage Potato Kale Soup
by Bobbie Jo Wasilko
He Hunts She Cooks

A wild game version of Olive Garden’s zuppa toscana using venison Italian sausage. Just the perfect soup for a cold weather meal. Enjoy!

Ingredients

3 lb. Venison Bottom Round (*you can also add a pound of ground wild game sausage, if desired)
3/4 pound Bacon, cut into 1 inch pieces (lardons)
1 large Onion, chopped
16 ounces Tomato Sauce
28 ounces, Canned Diced Tomatoes
7 cloves Garlic, minced
1-1/2 cups Beef Stock
1 cup Beer (I used Tecate Mexican Beer)

Dump #1: Mix

2 tbs. Onion Powder
2 tbs. Dried Oregano
2 tsp. Kosher Salt
1 tsp. Black Pepper
1-1/2 tsp. Smoked Paprika
1-1/2 tsp. Pasilla Chili Powder
1-1/2 tsp. California Chili Powder
1-1/2 tsp. Cayenne Chili Powder

Dump #2: Mix

7 Tbs. Prepared Dona Maria brand Mole, from an 8 ounce jar (substitute 6 ounces 70% dark chocolate)
4 Tbs. Brown Sugar
3/4 tsp. Ground Cumin

Instructions

1. Bring the Venison to room temperature, 1 hour before cooking.
2. Cut the venison into 1 inch cubes, and season with salt and pepper, and set aside.
3. Cut bacon into 1 inch pieces (lardons) and sauté in a large pot until crispy.
4. Remove the bacon to a plate and leave the drippings in the pot.
5. Add the cubed venison, a few at a time, and brown over medium-high heat.
6. Once all the venison is browned, remove it to a bowl.
7. Add the chopped onion and garlic to the pot and sauté over medium-heat for 3 minutes.
8. Add the browned venison, bacon lardons, tomato sauce, diced tomatoes, beef stock, beer and spice dump #1 to the pot and give it a stir.
9. Turn the heat down to it’s lowest setting and simmer, covered with a lid, stirring occasionally for 2 hours.
10. Check it after 2 hours for tenderness, it should begin breaking down a bit.
11. Add spice dump #2 and stir.
12. If it looks like there is too much liquid, leave the lid on half way to reduce.
13. Continue simmering for another 2 hours, stirring occasionally.
14. You want the liquid to reduce to thicken the chili, but not to the point of being dried out.
15. Refrigerate the chili for at least 24 hours, before serving to allow the flavors to really meld into the chili.

Notes

Add any toppings you like and serve with a side of beans and your favorite cornbread!

*1 pound of ground wild game sausage can be sautéed along with the venison.

Cocoa Chile Spice Rubbed Antelope and Whitetail Venison Eye of Rounds with a Raisin Demi-Glace, Smoked Corn Sauce and Cheddar Mashed Potatoes
​By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Serves 2
​
A simple dry rub with black cocoa and chile powder coat Antelope or Venison eye of rounds, and after a quick grill, served with a jalapeño raisin demi-glace, smoked corn sauce and yummy tangy cheddar mashed potatoes. The demi-glace, and smoked corn sauce can be made the day ahead, and just reheated while the meat is grilled.

For the Eye of Round Spice Rub

• 4 Venison or Antelope Eye of Rounds (or loin, or backstrap)
• 1/2 cup Brown Sugar
• 1 tbs. Whole Coriander Seed
• 1 tbs. Black Peppercorns
• 3/4 tsp. Cumin Seed
• 1 dried Peruvian Puya Chile Pepper
• 1 Tbs. Kosher Salt
• 1 tsp. Garlic Powder
• 1 Tbs. Black Cocoa (King Arthur brand)
• 1/2 tsp. California Molido Chile Powder
• 2 Tbs. Wattleseed Extract (or substitute a coffee/chocolate liqueur like Fangelico or Tia Maria)

For the Raisin Demi-Glace

• 1 cup high quality Venison Stock (or beef stock, I use More Than Gourmet brand)
• 3/4 cup Ruby Port
• 1 Shallot, peeled and minced
• 2 Garlic Cloves, minced
• 3 tbs. Jalapeño Pepper Jelly
• 1/4 cup Black Seedless Raisins
• 3 sprigs Fresh Thyme Leaves (stripped from the stems)
• 1 Bay Leaf
• 1/2 tsp. Black Pepper
• Grape Seed Oil (or vegetable oil)

For the Smoked Corn Sauce

• 1 bag frozen petit white corn ( or 3 ears fresh corn)
• 1 red or orange bell pepper
• 1 jalapeño
• 1 small Onion, peel on
• 1/2 cup Heavy Cream
• Kosher Salt and Pepper to taste

For the Cheddar Mashed Potatoes

• 3-4 medium Russet Potatoes
• 1 stick Butter
• 2 heaping tablespoons minced Garlic (about 6 cloves)
• 1/2 cup Heavy Cream (may need a little more)
• 1/2 cup Shredded Cheddar
• 1/3 cup Sour Cream
• 3 Scallions, white and green parts, cut into small rings

For the Cocoa Chile Spice Rub

• Toast the coriander seed, peppercorns, cumin seed, and dried puya chile pepper in a small pan over medium high heat, until smoking and the coriander starts to pop, about 3-4 minutes.
• Add the toasted spices to a spice grinder, and grind until the spices are finely ground, pour into a bowl.
• Add the brown sugar, kosher salt, garlic powder, black cocoa and molido chile powder to the bowl with the ground toasted spices and mix.
• Add the eye of rounds to a zip lock bag and coat the meat with the 3-4 tablespoons of the spice rub (you won’t use all the rub, save for another time).
• Add the wattle seed extract and seal the bag and refrigerate 8 hours, or overnight.
• Bring the meat to room temperature, by leaving it on the counter 1 hour before cooking.
• Grill for 3-5 minutes until no more than medium-rare and serve with sauce.

For the Raisin Demi-Glace

• Peel and mince the shallot and garlic and set aside.
• To a medium sauce pot, add a little grape seed oil, minced shallot and garlic, and sauté over low heat, about 3 minutes.
• Add the stock, port, black pepper, fresh thyme, and bay leaf.
• Simmer, uncovered over medium heat until reduced by half (about 30 minutes).
• Remove the bay leaf and discard.
• Add the pepper jelly, and raisins and continue to reduce a bit more.
• Serve with grilled eye of rounds.

For the Smoked Corn Sauce

• Prepare a smoker with mesquite chips.
• Add the frozen corn, onion, bell pepper and jalapeño to a cast iron pan.
• Place the pan in the smoker, and add enough chips to get some good smoke going.
• Continue to smoke the vegetables for 45 minutes adding mesquite chips every 15 minutes.
• Remove and mince the jalapeño, peel and dice the onion, and bell pepper, and add all along with the corn to a small pot.
• Add the heavy cream, and season to taste with salt and pepper.
• Heat through, and serve with venison.

For the Cheddar Mashed Potatoes

• In a large coffee mug (or glass measuring cup), first add the stick of butter, then the minced garlic, and then pour in enough heavy cream to reach the top of the mug.
• Place the mug in the microwave and heat for about 30-45 seconds to warm the butter and cream, so the garlic begins to steep, while the potatoes are cooked.
• Peel, and cube the potatoes and add to a large pot of salted water.
• Boil the potatoes until tender when pierced with a fork.
• Drain and add to a bowl, and pour over the warm butter and cream mixture.
• Mash, season with salt and pepper.
• While the potatoes are still hot, add the cheddar, sour cream and scallions, stir.
• Serve with venison, and sauce.

Notes

• The raisin demi-glace, and corn can be made the day ahead, and reheated just before serving.
• The meat is best coated with the dry rub and refrigerated overnight.

BBQ Canned Venison Pasta with Smoked Red Pepper Cream
by Bobbie Jo Wasilko
He Hunts She Cooks
​
Serves 4
​
BBQ canned venison makes quick work for a creamy, spicy, venison pasta dinner. For the BBQ venison recipe, see my previous blog post for BBQ Canned Venison. http://hehuntsshecooks.com/canning-game-meat/.

Ingredients

• **1 quart jar BBQ Canned Venison
• 2 tbs. Bobbie’s BBQ Rub (or substitute your favorite cajun spice rub)
• Pinch of Cayenne Pepper
• 1 package Cream Cheese
• 12 oz. Penne Pasta
• 5 Red Bell Peppers
• 2 Shallots, minced
• 2 Spring Onions, cut into small rings, white and green parts
• 3/4 cup Heavy Cream
• 3/4 cup Parmesan Cheese, divided
• 2 Tbs. Butter
• 2 Tbs. Grape Seed Oil (substitute canola, or vegetable oil)

Instructions

• Smoke whole bell peppers for 1 hour in a smoker Or place peppers on a foil lined sheet and place in a 450 degree oven until the skins are charred (smoking is preferred, but do what you can).
• Then place the peppers in a paper bag until cool enough to handle (the steam created will help loosen the peels).
• Peel the skins, remove the stems and seeds and discard, and chop the peppers very finely, and set aside.
• While the peppers are smoking, prep the other ingredients.
• Mince the shallot, and set aside.
• Cut the spring onions into small rings and set aside.
• Boil the pasta in salted water and set aside.
• To a large sauté pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat.
• Add the shallot and sauté for 1 minute.
• Then add the chopped red peppers and sauté 1 minute.
• Add the cream cheese, heavy cream, bbq rub, cayenne pepper and half the parmesan cheese, and stir while the cream cheese melts.
• Drain the venison (discard the liquid, if you like) and add the venison to the red pepper cream sauce.
• Heat until bubbling.
• Add the spring onions.
• Serve the sauce over the pasta, and top with the remaining parmesan cheese.

Notes
**See BBQ Canned Venison for recipe: http://hehuntsshecooks.com/canning-game-meat/

Canned Venison with Baby Bella Mushroom Venison Pan Gravy
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

I was really short on time tonight so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. OMG it was so yummy…. and quick! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no lumps!!!

Ingredients

• 1 quart jar Canned Venison
• 8 ounce Baby Bella Mushrooms, sliced
• 2 Shallots, minced (substitute 1/2 onion)
• 2 cups Venison Stock (substitute beef stock)
• 3 Tbs. Butter
• 3 Tbs. Grape Seed Oil (substitute canola oil)
• 2 Tbs. Cornstarch
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Pepper

Instructions

• Heat oil and butter in a large frying pan over medium-high heat.
• Add the shallot (or onion) and sauté 1 minute.
• Add the mushrooms and sauté 1 minute (don’t add salt yet).
• Add the garlic powder, and onion powder, pepper, and now add salt.
• Sauté another minute.
• Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms.
• Continue to stir while adding the stock.
• Bring the heat back to medium-high and stir while the gravy thickens.
• Add the canned venison, including liquid from the jar.
• Heat through and serve with sides of your choice.

Canned Venison with Smoked Gouda and Toasted Walnuts
by Bobbie Jo Wasilko
He Hunts She Cooks

Creamy delicious risotto is made even better with canned venison. I encourage you to make it your own, by changing the type of canned meat, cheese, vegetables, toppings, even the wine. Experiment!

Serves 4
Prep Time:  20 min 
Cook Time:  20 min 
Total Time:  40 min

Ingredients

1 quart jar Canned Venison, drained (substitute elk, cairbou, boar, antelope)
6-7 cups Beef Stock, heated to boiling, kept hot
1-1/2 cups Carnaroli Risotto Rice (or Arborio)
1/2 cup minced onion (or 2 minced shallots)
1 cup red wine Pinot Noir Red Wine (open a bottle for risotto and drink the rest with dinner!)
1/4 cup Grape Seed Oil
3/4 cup Smoked Gouda, cut into pieces
1/3 cup Walnuts (toasted)
2 Tbs. Butter
Fresh Ground Pepper and Sea Salt to taste

Instructions

1. Heat stock to boiling, then turn down to low simmer.
2. Add grape seed oil to a large, heavy bottom wide top pot.
3. Chop onion or shallot and add to the pot.
4. Saute the the onion on medium heat for 2 minutes.
5. Add the risotto rice and sauté until the rice turns opaque, about 2 minutes.
6. Pour in the red wine, and stir until it’s almost evaporated.
7. *This is when I set my timer for 15 minutes, and start adding stock, a 1/2 cup at a time and STIR, STIR, STIR.
8. Keep stirring after each addition of stock until it’s almost evaporated and then add another 1/2 cup.
9. You want to adjust the heat to create a low boil so the starches release from the rice.
10. It’s the release of starch that makes it creamy.
11. When the 15 minute timer goes off, check the rice, you want it “al dente” (depending on elevation, the risotto may need additional time and/or broth.
12. Once the rice is creamy, add the canned venison, gouda and 2 tablespoons butter and set the timer for 3 minutes, to warm the venison and cheese through the risotto.
13. Once the timer goes off after 3 minutes, turn off the pot.
14. Check for seasoning, spoon into a bowl and top with walnuts.
15. Serve.

Tips for the perfect risotto

1. Make sure the broth is boiling hot!! If the stock is cold, the starch will not release from the rice properly.
2. Constant stirring is crucial so be ready to stand at the stove for this one.
3. Elevation does make a difference in cooking time, so I’d suggest making the risotto on a day when you have time to experiment and take notes. Once you get past the learning curve, you’ll be an expert at risotto in no time.
4. There are different risotto rices available, and I prefer carnaroli rice, but you may substitute arborio since it’s more widely available.
5. Risotto should have the consistency of a soup/stew. Meaning, you should be able to eat it with a spoon.

Chinese Red Stock Braised Venison Shanks
by Bobbie Jo Wasilko

He Hunts She Cooks ​

Prep Time:  30 min
Cook Time:  5 hr
​​Serves 6

Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever tough cut you want to give a low, slow braise.

For the Red Stock

• 8 cups Chicken Stock
• 1-1/4 cups Low Sodium Soy Sauce
• 1 cup Shaoxing Cooking Wine
• 1/2 cup Dry Sherry
• 3/4 cup Chinese Rock Sugar (substitute light brown sugar)
• 3 Tbs. Chinese Five Spice Powder
• 1 Tbs. Whole Black Peppercorns
• 1 Tbs. Whole Sichuan Peppercorns
• 1 Tbs. Korean Ground Red Pepper (Gochugaru)
• 1 Tbs. Onion Powder
• 2 bunches Scallions green and white parts (cut into 2 inch pieces)
• 1 Two Inch Piece of Fresh Ginger Root (cut in 4 pieces)
• 10 Cloves Garlic (Peeled, smashed)
• 2 Naval Oranges (quartered and with the rind on)

For the Venison Shanks (or 5 pound any tough cuts)

• 4-6 Whole Bone-In Venison Shanks
• 1 Large Onion
• 1 Tbs. Chinese Five Spice Powder
• Fresh Ground Black Pepper
• Kosher Salt
• Peanut Oil for Frying

To Finish

• 3 Tbs. Corn Starch
• 3 Tbs. Water

For the Chinese Red Stock

• In a large stock pot, add all the stock ingredients and bring to a boil, then reduce the heat and simmer for 15 minutes.
• Cool until ready to use.

For the Venison Shanks

• Bring shanks to room temperature one hour before cooking.
• Preheat the oven to 300ºF.
• Season Shanks with a little kosher salt, black pepper and Chinese Five Spice.
• Sear the shanks in a large frying pan with a bit of peanut oil, until browned on all sides.
• Chop the onion and sauté in the same pan for 4 minutes.
• Place the shanks and onions in a large roasting pan and pour the red cooking stock over the shanks.
• Cover the pan and place in the oven for 4-5 hours util tender.
• When finished, remove the shanks and set aside.
• Strain the sauce and discard all the solids.
• Pour the braising liquid into a pot and heat until boiling.
• Make a slurry with 3 tablespoons corn starch, and 3 tablespoons cold water.
• Pour the slurry into the braising liquid to thicken a little (*Don’t make it too thick, this is a sauce, not gravy).
• Serve the shanks whole, or pull the meat off the bones.
• Serve with rice and stir fried vegetables.

Notes

• Use the braising liquid to pour over coconut milk jasmine rice and stir fried vegetables. YUMM!

Elk Sate (Satay) with Peanut Sauce Coconut Milk Rice and Edamame
by Bobbie Jo Wasilko
He Hunts She Cooks

Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.  

It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce.

Prep Time:  24 hr 15 min
Cook Time:  6 min
Total Time:  24 hr 21 min

For the Elk

• 1 lb Elk Strip Loin (substitute any other venison)

Marinade

• 1/2 cup low sodium soy sauce
• 1/4 cup scallions, cut into rings, including green parts
• 4 tbs. toasted sesame oil
• 3 tbs. brown sugar
• 3 Tbs. roasted sesame seeds
• 2 tbs anchovy paste (eliminate if allergic, but don’t worry, it won’t taste fishy)
• 2 cloves garlic, minced
• 3 Tbs. crushed red peppers
• 2 tbs. dried onion flakes
• 1 tbs. onion powder
• 1 tsp. ginger powder

Peanut Sauce

• 1 cup coconut milk
• 3/4 cup peanut butter
• 1 large jalapeño, seeded cut into small mince
• 3 garlic cloves, minced
• 1 tbs. minced fresh ginger
• 3 tbs. hoisin sauce (black bean paste)
• 2 tbs. low sodium soy sauce
• 2 tbs. sesame oil
• 1 tbs. brown sugar
• Juice of one whole lime
• 1/2 cup chopped green onions, divided in half *reserve half for garnish
• ** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)

For the Elk

• Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.

For the Marinade

• ​Mix all the ingredients and pour over the elk strips.
• Marinate for 24 hours.
• Pre-heat the grill to 350º-400ºF.
• Thread the elk strips on on the top end of a skewer.
• Place the skewers on the grill for 1 minute per side.
• DO NOT OVERCOOK.
• Serve the peanut sauce overtop or in a small bowl.

For the Peanut Sauce

• Mix all the ingredients and drizzle over meat after cooking.
• Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
• *Don’t be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.

Notes
​*This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.

Horseradish Crusted Venison Top Sirloin with Black Currant Sauce and Caraway Seed Spaetzle Gratin
​
By Bobbie Jo Wasilko
He Hunts She Cooks

A roasted venison top sirloin (aka “football roast”) is topped with a horseradish panko crust and served with an easy black currant sauce.  The sweetness from the sauce is a great foil for the bite of horseradish.  Add a side of homemade creamy cheesy caraway seed spaetzle and Sunday dinner just reached a whole new level!  

​Ingredients

For the Venison

1. 1-two pound aged Venison Top Sirloin (aka “football roast”)
2. 1 tbs. Fresh Cracked Pepper
3. 1 tbs. Kosher Salt
4. 1 tsp. Juniper Berries (crushed)
5. 1 tsp. Caraway Seed
6. 6 tbs. Prepared Horseradish (you can serve extra horseradish mixed with a little mayonnaise along side the roasted meat, if desired)
7. 1/3-1/2 cup Panko (Japenese Breadcrumbs)
8. 1/4 cup Grape Seed Oil ( or canola oil, or olive oil) plus a few tablespoons for searing

For the Black Currant Sauce

1. 1 cup Venison Stock (or veal stock, I use More Than Gourmet brand)
2. 1 cup Cabernet Sauvignon Red Wine
3. 1 Shallot, minced
4. 3 tbs. Black Currant Preserves
5. 1/2 tsp. Fresh Ground Black Pepper
6. 1 tbs. Butter

For the Caraway Seed Spaetzle

1. 1-1/2 cups AP Flour
2. 3 Eggs
3. 1 tsp. Kosher Salt
4. 2 tbs. Caraway Seed

For the Gratin

1. 1/2 cup Heavy Cream
2. 1/2 cup Gruyere Cheese (or Emmantaler, or other Swiss cheese)
3. 1 Beaten Egg
4. 1/2 cup Panko (Japanese bread crumbs)
5. 2 tbs. Butter, melted

For the Venison

1. 24 hours ahead, trim venison of all silver skin and coat with pepper, salt, crushed juniper berries, and caraway seed and place in a zip lock bag.
2. Pour 1/4 cup oil into the bag.
3. Refrigerate overnight.

To Cook the Venison

1. Remove the venison from the fridge 1 hour before serving to bring to room temperature.
2. Preheat the oven to 350 degrees.
3. Heat a cast iron (or oven safe pan) over medium-high heat and add 3 tablespoons oil.
4. Quickly sear the venison on all sides.
5. Turn off the heat, and smear the horseradish over top and sides of the venison.
6. Top the horseradish with panko and place, uncovered, into the oven.
7. Roast the venison to no more than medium-rare, about 10 minutes.
8. Serve with black currant sauce.

**For the Black Currant Sauce

1. Heat 2 tbs. oil in a sauce pot over medium-high heat.
2. Add minced shallot and sauté for 2 minutes.
3. Add the stock and red wine, black pepper and simmer until reduced by 2/3, about 45 minutes.
4. *This can be done the day ahead and refrigerated.
5. Just before serving, add the black currant preserves to the reduced stock.
6. Add 1 tbs. butter to give the sauce some shine.
7. Serve with venison.

For the Caraway Seed Spaetzle

1. *They can be made the day ahead and assembled and then refrigerated and brought to room temp. before baking.
2. Mix flour, eggs, salt and caraway seed and set aside for half hour (this is to create a thick batter).
3. Bring a large pot of water to a boil, and add 1 tbs. Kosher salt.
4. Using a spaetzle maker, add the dough, about 1/2 cup at a time and press down on the plunger over the pot of water to create the noodles.
5. Once the spaetzle noodles rise to the top (about 30 seconds), remove them to a bowl with a slotted spoon.
6. Continue adding batter to the pot until all the spaetzle are cooked.

For the Gratin

1. Once all the Spaetzle noodles are cooked, butter the inside of 4-6 ounce ramekins.
2. Grate the gruyere cheese add the beaten egg and heavy cream into a bowl and mix.
3. Add the cooked spaetzle and divide between the 4 ramekins.
4. Melt the butter and mix with the panko then top the ramekins with the crumbs.
5. Bake in a 300 degree oven for approximately 15-20 minutes or until golden brown on top.

Notes

1. Spaetzle makers are quite inexpensive and cost from $6 up. A “ricer” makes a great spaetzle maker also. A colander with large holes can be used as a substitute, but you will need a helper to hold colander over the boiling water while you add the batter and scrape across the colander to push the batter through the holes, to create the noodle shapes.
2. You can substitute making the homemade spaetzle for a bag of pre-made spaetzle, or extra wide egg noodles, or macaroni and just boil them and then add the caraway seed to the cheese gratin.
3. The spaetzle can be boiled and cooled then assembled into the ramekins the day ahead, and refrigerated, then bring to room temp before baking. If refrigerating, bake a bit longer since they’ll be cold to start.
4. Sautéed cabbage makes a great side dish (I was out of cabbage at the time, or I would have used it.)
5. **The Black Currant Sauce: Can be made the day ahead, and reheated over low heat for serving.

Kufta (kofta) with Tzatziki
by Bobbie Jo Wasilko
He Hunts She Cooks 

Serves 2
Middle Eastern kufta gets a variation using bison, but any venison can be substituted to make this meat on a stick.

Prep Time – 45 min
Cook Time – 4 min

We’re going to the Middle East with Meat on a Stick Monday! I love the spices and flavors of the Middle East. With so many countries in close proximity to each other there is an overlap of cuisine. Kufta (or kofta) are little meatballs or meatloaves skewered and cooked over an open fire. Many Middle Eastern countries have their own variation of them. Greece, Iran, Israel, Turkey, Pakistan, and others usually make these little meats on a stick with lamb, and beef as well as other meats like pork or chicken. I made mine out of bison, but venison can be substituted, along with some pork fat to keep it from falling apart on the skewer.

I’ve made quick work of this recipe by using a mix of spices called “baharat” which, in Arabic means “spices.” This spice (or a blend of spices) can be found at most Middle Eastern grocery stores, but you can also make your own. The mix of spices can vary by country, but I’ve included a spice combination if you are unable to find the baharat spice. This mix of spices can also be added to oil to brush over other meats.  I made a side of cool refreshing tzatziki to temper the smokiness of the spice. Kufta (or kofta) can also be served with some pita, a light salad, and rice.

​For the Tzatziki

• 1 cup Middle Eastern yogurt ( I used Fage, but you could use any plain whole milk yogurt)
• 1 large Cucumber
• 3 tbs. Fresh Mint, julienne sliced (or 1-1/2 tbs dried mint)
• 1 tbs. Dill (not usually used, but my daughter likes it, so I added it)
• 1 tbs. Lemon Juice
• 1 tbs. Garlic Powder
• 1 tbs. Kosher Salt
• 1/2 tsp. Black Pepper

For the Kufta

• 1 lb. Venison, ground
• 4 ounces Pork Fat, ground
• 3 Cloves Garlic, minced
• 1/3 Onion, very finely minced (or grated)
• 3 tbs. Baharat Spice Blend (*or make your own from the list below)
• 4 tbs. Flat Leaf Parsley, finely chopped
• 1 tbs. Kosher Salt
• Canola Oil or Vegetable Oil, for brushing on meat

Additional Items

• Pita Pockets

Instructions

• For the Tzatziki: Make the tzatziki before making the kufta to allow the flavors to develop.
• Peel, and de-seed the cucumber.
• Dice the cucumber into very small dice and toss in a covered container.
• Add the remaining ingredients and mix, then set aside while making the kufta.

For the Kufta

• Combine the ground venison and pork fat in a large bowl.
• Mince the garlic and onion and add to the meat.
• Add the baharat spice blend.
• Finely chop the parsley and add to the meat.
• Add the salt.
• Using an ice cream scoop, portion out the meat into meatballs (you should get about ten meatballs).
• Shape the meatballs into 3 inch log shapes (or keep meatball shaped if desired).
• Place the meat logs in the fridge for about an hour to firm up.
• Very carefully skewer the meat logs onto skewers.
• Heat a grill to 400ºF.
• Brush the skewered meat with a bit of any oil.
• Place the skewered meat on the grill for 2 minutes.
• Flip the meat to the other side and grill another 2 minutes.
• Remove the meat and skewers and serve with pita bread and tzatziki.

*Baharat Spice Mix

• 3/4 tbs. black pepper
• 3/4 tbs. ground cumin
• 1/2 tbs. ground cardamom
• 1/3 tbs. ground coriander
• 1/3 tbs. cinnamon
• 1/2 tsp. paprika
• 1/3 tsp. nutmeg

Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale
by Bobbie Jo Wasilko
He Hunts She Cooks

Do you think the shank meat is best suited for the grind pile because it’s not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.

Prep Time:  45 min
Cook Time:  4 hr
Total Time:  4 hr 45 min
Serves 2

For the Venison Shanks

• 2 Front and 2 Hind Bone-in Venison Shanks (substitute elk, deer, antelope, or wild pig)
• 1 large Onion, peeled
• 2 Carrots, peeled
• 2 Celery Stalks (leaves included )
• 2 cups Tawny Port (I used Christian Bros.)
• 1 cup Cabernet Wine (I used Sutter Home )
• 2 cups Chicken Stock (I used More Than Gourmet Brand = 2 Tbs. Demi Glace paste + 2 cups hot water )
• 5 sprigs Fresh Thyme
• 1 Bay Leaf
• 10 Juniper Berries
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• Kosher Salt
• Fresh Cracked Pepper
• Grape Seed Oil for searing

For the Mushroom Sauce (Gravy)

• 8 ounces sliced Mushrooms of your choice (i.e. Cremini/Portobello, Chanterelles, Button..)
• 3 tbs. Grape Seed Oil (or vegetable oil)
• 2 Tbs. Butter
• 2 Tbs. Corn Starch
• **Reserved Braising Liquid

Instructions

• Preheat the oven to 300 degrees.
• Remove the shanks from the fridge 1 hour before cooking to bring to room temperature.
• Season the shanks generously with kosher salt and pepper, set aside.
• Rough chop the onions, carrots and celery and set aside.
• Heat a large frying pan over medium-high heat with enough oil to coat the bottom of the pan.
• Add the shanks and sear on all sides until browned.
• Remove to a plate or casserole dish.
• Add the chopped onions, carrots, and celery and continue to sauté until golden brown, about 5 minutes.
• Pour in the port and red wine over the vegetables and bring to a boil for 1 minute.
• Add the meat and all remaining ingredients back to the pan with the vegetables ( OR add all ingredients into a large casserole dish.
• ***Optional, Make a cartouche: Cut a piece of parchment paper to just fit inside the pan or dish.
• Push down the paper on top of the meat so the liquid comes overtop the paper (this will keep the meat moist on top so there is no need to turn the meat while braising).
• Cover the pan with the lid, or cover the casserole dish with aluminum foil.
• Place in the oven and braise for about 4 hours.
• After 4 hours, remove the cover and check for tenderness, and return if more time is needed.
• Once the meat is tender, remove the shanks to a plate and place a strainer over a large pot, and strain out all the vegetables and spices.
• **Save the Braising Liquid and discard the solids (they have done their job).

For the Mushroom Sauce (Gravy)

• In a large frying pan, heat 3 tablespoons oil and 2 tablespoons butter over medium-high heat.
• Add the sliced mushrooms and season with a little pepper (do not add salt).
• Sauté for 2 minutes.
• Turn down the heat to medium and sprinkle the corn starch directly over the mushrooms.
• Stir in reserved braising liquid over the mushrooms and cornstarch.
• Continue to stir for another minute until the mushroom gravy is thickened.
• Add the Shanks back to the pan and coat the meat with the mushroom sauce.
• Serve with Asiago Polenta and Sautéed Kale, or sides of your choice.

Notes
***Making the paper cartouche is optional, just turn the shanks over 2 hours into the cooking process, and keep the lid on the braising pan, or keep the casserole dish covered with aluminum foil.

Rack of Venison with a Caramelized Shallot Blackberry Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks

A perfect pairing:  A roasted venison rack and fresh blackberries!

Caramelized Shallots
10 Shallots (peeled and sliced)
3 Whole cloves garlic (peeled)
3 Tbs. Butter
2 Tbs. Sugar
½ Cup beef or venison stock
3 Sprigs of fresh thyme

Blackberry Reduction
1 Cup Cabernet Sauvignon wine
1/2 Cup Port wine
1 1/2 Cups beef or venison stock
1 Tbs. Allspice berries
1 Tbs. Black peppercorns
1/2 Tbs. Juniper berries
4 Sprigs fresh thyme

Venison Rack
1 Eight rib rack of venison (substitute antelope, elk, boar)
Grape Seed Oil
Kosher salt and fresh ground pepper

Additional Items
2 Pints of fresh blackberries
2 Tbs. butter
1 Tbs. Sugar

Directions
Generously salt (fresh or defrosted) rack of venison with Kosher or Sea Salt 24 hours ahead and wrap in cling wrap and place in the fridge overnight.  Salting the meat 24 hours ahead really brings out the flavor, and makes it juicy!

For the Caramelized Shallots
Preheat the oven to 350 degrees.  In an oven safe sauté pan, add butter, shallots and garlic and sauté for 2 minutes over medium high heat.  Add sugar and coat shallots, then add fresh thyme and stock.  Place the pan in the oven and roast shallots for 45 minutes.  Remove and set aside.

For the Blackberry Reduction
In a small pot, add both wines, and stock.  Lightly crush allspice, peppercorns, and juniper berries to release their flavor, and then add to the pot, along with the fresh thyme, and bay leaf. Reduce by half over medium heat (this could take about 1 hour).  Once the reduction is reduced by half, pour it into the pan with the shallots and heat the mixture on medium high heat, until it becomes syrupy about 7 minutes.  Then place a small strainer over a clean pot, and pour the shallots/liquid over the strainer, and discard the shallots, herbs, and peppercorns ( they have done their job).  Reserve the sauce in the fridge overnight, if desired.

For the Venison Rack
Preheat the oven to 375 degrees.  Remove the rack from the fridge an hour before cooking to bring to room temperature.  Re-season the meat with a bit more salt and fresh cracked pepper.  In an oven safe pan (cast iron), heat 4 tablespoons grape seed oil over medium high heat.  Sear the meat on both sides then place in the oven and roast, until desired doneness.  I recommend cooking no further than medium rare (about 25 minutes).

To Finish
While the roast is cooking, place the reserved sauce back to the stove and re-heat.  In a sauté pan, heat 2 Tbs. butter, and add blackberries and sauté for 2 minutes.  Add sugar and sauté 1 minute.  Add the berries to the sauce.  Carve the venison into servings and pour blackberry sauce over top.

Notes
*To save time, I suggest making the caramelized shallots/reduction 1-2 days ahead, and sauté blackberries just before serving.

Red Wine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette
​by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible.  Some of our favorite parts are what we call the “wobbly bits”!  Don’t shy away from using venison heart.  Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat!

For the Marinade

• 2 Cups Cabernet Sauvignon Wine
• 1/4 cup Olive Oil
• 1 Tbs/ Kosher Salt
• 1 tsp. Juniper Berries
• 1 tsp. Black Peppercorns
• 1 tsp. Whole Coriander
• 2 Bay Leaves
• 5 Garlic Cloves (or two heaping tablespoons, minced garlic)

For the Venison

• 2 Venison Hearts
• 2 pints Yellow, Orange, and/or Red Cherry Tomatoes
• 2 medium Onions, peeled and cut into 2 inch pieces

For the Mustard Sauce

• 1 Shallot
• 2 Tbs. Grape Mustard (or dijon mustard)
• 2 Tbs. Mustard Seed
• 1 Tbs. Sugar
• 3/4 cup Heavy Whipping Cream
• 3 tsp Fresh Tarragon Leaves, minced
• 2 tbs. Vegetable Oil (canola, or grape seed)

Potato Galette

• 1/2 cup Bread Crumbs
• 4 Tbs. Butter (2 for the bread crumb topping and 2 divided between the 4 galettes)
• 1 tsp. Dried Parsley
• 1/2 tsp. Onion Powder
• 2 Russet Potatoes
• 1/2 cup Shredded Gruyere Cheese
• Salt and Pepper to taste
• Oil for the tart pans

For the Marinade

• Mince the garlic and set aside.
• Pour the wine in a small pot and heat for 3 minutes over medium heat to remove the “raw” alcohol taste, remove from heat and cool completely.
• While the wine cools, add the juniper berries, peppercorns, and whole coriander to a small sauté pan, and heat over medium-high heat, swirling the pan to keep the spices from burning, about 2 minutes.
• Add the toasted spices, and the bay leaves to a spice grinder (or coffee grinder).
• Grind the spices and bay leaves until finely ground.
• Add all the ground spices, minced garlic, salt, oil, and cooled wine to a zip lock bag or glass casserole dish.

For the Venison

• Cut the venison heart in half and remove the ventricles, fat and gristle.
• Cut the meat into 3 inch long strips.
• Add the sliced venison heart to the marinade.
• Cover the dish with saran wrap (or seal the bag) and refrigerate for at least 6 hours or overnight.

For the Mustard Sauce

• Add oil to a small sauce pot.
• Mince the shallot and add it to the pot and sauté over medium heat, for 2 minutes.
• Then add the dijon mustard, mustard seeds, sugar in the sauce pot.
• Turn down the heat to low and add the heavy cream and minced tarragon, stir, set aside, and keep warm.

To Finish

• Heat the grill to 400 degrees.
• Skewer the venison heart, tomatoes and onions, alternating between them.
• Grill the venison no more than 2 minutes per side (do no overcook).
• Serve with mustard sauce and sides of your choice.

For the Potato Galette (Optional)

• Pre-heat the oven to 375 degrees.
• Melt the butter in a microwave safe bowl, and add the bread crumbs and dried parsley, and mix.
• Spread bread crumbs on a baking sheet.
• Place in the oven and bake until toasty brown.
• While the bread crumbs are toasting, oil a 4 inch individual spring form tart pan.
• After the bread crumbs are toasted, portion the crumbs to the bottom of the each of the tart pans, set aside.
• Slice an unpeeled russet potatoes into very thin slices on a mandolin, or sharp knife.
• Lightly season the potato slices with salt and pepper.
• Layer the slices of potato and alternate with some cheese for every two layers of potato.
• Fill over top of the tart pan with one more layer (they shrink when baked).
• Add a pat of butter 1/2 tablespoon on top of each galette.
• Cover the tart pans with aluminum foil and place the tart pans in the oven for 35-45 minutes.
• Remove from the oven when they potatoes can be pierced with a knife.
• Carefully flip the tart pans onto a plate (**Caution! They will be hot!),
• Remove the bottom of the spring form tart pan, so the bread crumbs are now positioned on the top of the potato galette.
• Serve with the venison heart skewers and mustard sauce.

Notes

• The potato galette is optional. A side of Potato Salad or baked potato would work well too.

Roasted Italian Venison Sausages With Grapes and Balsamic Vinegar and Spring Onion Mashed Potatoes
by Bobbie Jo Wasilko
He Hunts She Cooks

The key to making this dish really amazing relies on using the best balsamic vinegar available. I always use Bistro Blends Heirloom Balsamic Vinegar http://www.bistroblends.com 

Sausage Ingredients

• 1-1/2 pounds (3 links) **hot Italian venison sausage links
• 1-1/2 pounds (3 links) sweet or mild Italian venison sausage links
• 3 Tablespoons unsalted butter
• 2-1/2 pounds red and/or green seedless grapes, stemmed (6 to 7 cups)
• 1/3 cup Bistro Blends Heirloom Balsamic vinegar (could also add a 1/4 cup port wine or pomegranate molasses with the vinegar).

Spring Onion Mashed Potatoes Ingredients

• 4 Medium sized Russet Potatoes
• 2 Heaping Tbs. Minced Garlic (about 2 cloves)
• 1 Stick of Sweet Cream Butter
• 1/3 cup Heavy Cream
• 3 Spring Onions, minced, including green and white parts
• Kosher Salt and Fresh Ground Pepper

Directions

1. Preheat the oven to 400 degrees F. Bring a large pot of water to a medium simmer.
2. Prick the sausages with the tip of a knife or a metal skewer and add them to the water.
3. Simmer the sausages gently for 8 minutes, then drain them and set aside.
4. Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
5. Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages only to a serving platter.
6. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar to the grapes. Stir to scrape up the browned bits on the bottom of the pan and cook on high heat until the vinegar and juices until they are thick and syrupy, about 2 minutes.
7. Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
8. **Use moderate to hot Italian sausages, as their fennel and garlic flavors are essential to this dish.

Directions for Spring Onion Mashed Potatoes

1. Peel and cube the potatoes and add them to a pot with water and 1 tbs. kosher salt and boil until just fork tender.
2. While the potatoes are cooking, add the stick of butter, minced garlic and cream to a large coffee mug or microwave safe measuring cup. Warm for only 30 seconds on high in the microwave (you just want to warm the butter and cream slightly). Remove the mug and place near the stove to continue to steep the garlic. Or you can place the ingredients in a small pot and turn the burner to the lowest setting while the potatoes boil.
3. Drain the potatoes and pour the warm butter, garlic cream mixture over top and mash. Add the spring onions and mix another minute. Season to taste with salt and pepper.
4. Serve with Venison Sausages and pour some balsamic syrup over top.

Ropa Vieja (Cuban)
Submitted by Jim Tate

Ropa Viejo is a national Cuban dish.  While “ropa viejo” translates as “old clothes,” the reality is a lot tastier than the name would suggest. This version is made using shredded venison with peppers and onions in a tomato sauce.  It is served with rice.

1 tablespoon vegetable oil
2 pounds venison backstrap
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 red or yellow bell pepper, seeded and sliced into strips
1/3 cup dried and powdered wild mushrooms
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
6 green olives stuffed with pimento
1/3 cup raisins

Heat vegetable oil in a large skillet over medium-high heat. Brown the venison on each side, about 4 minutes per side.

Slice and transfer venison to a slow cooker. Or, the venison can be cooked and then shredded. Pour in the broth and tomato sauce, then add the onion, garlic, tomato paste, cumin, cilantro, olive oil, mushroom, and vinegar. Stir until well blended. Cover, and cook on high for 4 hours, or on low for up to 10 hours.

An hour before serving, add the bell pepper, olives, and raisins.

Serve over rice with lime wedges, grated cheese, and fresh cilantro.

Shish-Ka-Bobbie Jo
 by Bobbie Jo Wasilko
He Hunts She Cooks
Cookin’ Wild 

can be used with venison, antelope, wild boar or even domestic beef tenderloin

Marinade:

1/4 cup lemon juice
1/2 cup **low-sodium soy sauce
2/3 cup olive oil (up to 3/4 cup if needed)
2 bay leaves (whole)
2 heaping Tbs. minced garlic

Venison Loin or Elk Tenderloin approx. 2-3 lbs. (use only trimmed TENDERLOIN OR LOIN (aka backstrap) meat, such as antelope, elk or even domestic beef)
8 oz pkg. Whole Mushrooms
1 Large White Onion
1 Red Bell Pepper
1 Orange Bell Pepper or Yellow Bell Pepper

24 Hours Ahead:

1. Cut venison loin into large pieces (about 2 inches each)
2. Combine all marinade ingredients and set aside.
3. Add meat and mushrooms into a glass or plastic bowl (or, if using a small amount of meat and mushrooms, place everything in a large sealable freezer bag). Pour marinade over meat and mushrooms and marinate for a FULL 24 HOURS.
4. Next day, bring the meat to room temperature by removing it from the fridge 1 hour ahead of cooking.
5. Cut onions and peppers into large chunks.
6. Soak wooden skewers 1/2 hour in warm water.
7. Skewer meat, mushrooms, onions and peppers, alternating between everything.
8. Pre-Heat the grill to about 375-400 degrees.
9. Grill the shish kabob quickly, about 1-2 minutes per side is all you need, since they cook fast.

If not using a grill: Drain meat and mushrooms well from marinade and first sear meat in a very hot pan for 5 minutes. Remove meat and then add mushrooms, and saute for about 3 minutes. Remove mushrooms and then add onions and peppers and saute quickly.

**Make sure to use a low-sodium soy sauce, otherwise, it can be salty.

Serve with any side dish, such as cumin flavored rice.

Spicy Orange Antelope Skewers with Shiitake Mushroom, Snap Pea Stir Fried Rice for Meat On A Stick Monday
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 6
​
Reminiscent of the Chinese dish orange beef, this meat on a stick Monday is sweet, spicy, and has a tangy orange flavor!

For the Meat Skewers

• 2-1/2 lbs. Antelope Top Round or Loin (substitute venison, elk, moose)
• 3 Bell Peppers (Red, Orange and/or Yellow)
• 2 Red Onions
• *3 Navel Oranges (2 for the skewers, 1 for the marinade)

For the Marinade

• 1/2 cup Orange Juice
• 1/4 cup Soy Sauce
• 1/4 cup Shaoxing Rice Wine or Dry Sherry
• 2 Tbs. Minced Garlic
• 2 tbs. Minced Ginger
• 1 tsp. Onion Powder
• 1 crushed Dried Aji Pepper (or substitute 2 crushed dried Thai Chili peppers)
• *1 Orange (Orange peel and juice, no white pith)
• 1/4 cup Sesame Oil

For the Glaze

• 3/4 cup Orange Marmalade
• 1/3 cup Orange Juice
• 1/4 cup Soy Sauce
• 6 Tbs. Rice Wine Vinegar
• 4 tbs. Honey
• 1 tsp. Onion Powder
• 1 tsp. Ginger Powder
• 2 Dried Aji Chili, broken into small flakes (or 2 dried Thai Chili Peppers)
• 1/2 tsp. Ground Long Pepper (preferred, but you can substitute black pepper)
• Pinch of Cayenne

For the Stir Fried Jasmine Rice

• 1-1/4 cup Jasmine Rice
• 3 Scallions, white and green parts, sliced into small pieces
• 1-1/4 cup Fresh Snap Peas or Snow Peas
• 1-8 ounce pkg. Fresh Shiitake Mushrooms
• 1-1/2 Tbs. Nori Furikake Rice Seasoning (dried seaweed flakes)
• Peanut Oil for sautéing
• Soy Sauce, to taste
• Pepper to taste

For the Antelope/Venison Skewers

• Remove the silver skin and connective tissue from the meat and cut into 1.5 inch pieces, add to a gallon size zip lock bag, and set aside.

For the Marinade

• Peel the orange skin with a potato peeler, and add to the meat.
• Discard the white orange pith, and add the rest of the orange to the meat, squeezing the pulp to release the juice.
• Mix all the remaining ingredients into a measuring cup and pour all over the meat.
• Refrigerate for 6-12 hours.

For the Glaze

• Add everything to a small pot and bring to a low simmer for about 30 minutes to reduce and thicken.
• Turn off the heat and let it cool down.
• **The glaze can be made 2-3 days ahead and refrigerated.

For the Stir Fried Jasmine Rice

• Cook the rice in salted water, or steam the rice, and set aside to cool.
• While the meat is grilled, heat about 6 tablespoons peanut oil to a large frying pan over medium-high heat.
• Add the pea pods, shiitake mushrooms and scallions, and stir fry for about 2 minutes.
• Add the pre-cooked jasmine rice and continue to stir fry another 2 minutes.
• Turn off heat and add the furikake seasoning, soy sauce and pepper, to taste.
• Serve with meat skewers.

To Finish

• Preheat the grill to 400ºF.
• Cut the bell peppers, onions, and oranges into 2 inch pieces.
• Skewer the meat, alternating between the cut peppers, onion and orange pieces.
• Grill for just a few minutes, and baste with orange soy glaze.
• Serve with stir fried rice.

Notes

• The glaze can be made 2-3 days ahead, refrigerated and brought to room temperature before grilling.
• The jasmine rice can be steamed or simmered the day ahead, and stir fried just before serving.

Stuffed Venison Roast
Submitted by Stan Godlewski,
Events Coordinator at Bass Pro Shop Outdoor World, Hanover, MD

Butterfly a venison roast (open it up to allow it to be stuffed)
Season with garlic and onion powder, and salt and pepper
Spread sweet uncased Italian sausage over the open butterfly
Lay fresh spinach leaves over the sausage
Sprinkle onion soup mix over the spinach and sausage
Roll up the roast and tie with butchers string
Place onions, garlic, bell pepper, carrots, potatoes, celery in a crock pot
Place roast on vegetables
Add beef stock, and dry red wine to about 1/3 of the roast4.
Place bacon strips across the roast
Set the crock pot on low and let it cook away until done.

Venison Heart Anticuchos
by Bobbie Jo Wasilko
He Hunts She Cooks

Prep Time:  3 hr 15 min
Cook Time:  4 min
Total Time: 3 hr 19 min
Serves 2

Walk around most any street in Peru, or attend a sports event and Beef Heart Anticuchos will be the snack you’ll most likely encounter. The slightly spicy, tangy meats on a stick are a favorite of Peruvians.  They are so easy to make, and utilize a part of the animal most wouldn’t consider.  With a quick marinade in ahi panca sauce, these tasty bites only need a skewer and a few minutes on a blazing hot grill. I’ve created mine using venison heart.  This snack is quick to make and so yummy, you can make this your first meal while still out in the field.

For the Venison Antichos

• 1 Venison Heart 
• 4 Skewers

For the Marinade

• 1/2 cup Aji Panca Sauce
• 1/2 cup Red Wine Vinegar
• 1/4 cup Canola Oil
• 1 Tbs. Ground Cumin
• 2 tbs. Dried Oregano
• 1 tsp. Black Pepper
• 4 Cloves Garlic, minced (substitute 1 tbs. garlic powder)

For the Venison Anticuchos

• Soak wooden skewers in warm water, and set aside.
• Remove any fat and silver skin from the venison heart.
• Split the venison down the middle and remove the ventricles.
• Once the venison is trimmed, slice into 3 inch pieces.

For the Marinade

• Mince the garlic.
• Add all the ingredients into a glass dish, or a heavy duty zip lock bag.
• Add the venison heart pieces.
• Place in the fridge or cooler for 2-3 hours.

To Finish

• Heat the grill to about 400 degrees.
• Skewer the sliced meat.
• Sear for 2 minutes, then baste with marinade.
• Flip meat over and grill 2 more minutes, and baste once more, *be careful not to overcook the heart, 4 minutes total is all that is needed.
• Boil remaining marinade for 5 minutes, and serve with venison anticuchos.

Notes

• Jars of Aji Panca sauce are available online or in most Hispanic grocery stores.  If it isn’t available, a paste can be made by using 2 dried aji (“a-hee”) peppers and a bit of oil.  I found this jar at my local Hispanic grocery store.  
• Side dishes can be grilled corn on-the-cob and boiled new potatoes.

Venison Rump Roast “Deli Deer”
Submitted by Brian in Ohio
 
Remove all fat, silver skin and glands from the meat.

Brine*

• 1 cup water 
• 1 cup kosher salt 
• 1 cup red wine 
• 1 cup apple cider vinegar
• 1 cup sugar  
• 1/2 cup Worcestershire
• 3 tables peppercorns 
• 3 bay leaves 

​Rub*

• 2 tablespoons course black pepper
• 2 tablespoons kosher salt
• 1 tablespoon sage

*Depending on size of the roast these measurements may vary

Brine the meat in the refrigerator for 24 hours.
 
Remove meat and rinse, then rub with coarse black pepper, kosher salt and sage. Wrap and refrigerate 12-24 hours.  
 
Remove wrapping from meat and smoke at 145-180 degrees until meat reaches desired degree of doneness.
 
Wrap warm in foil and chill until ready to slice.

Venison Satay with Peanut Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4-8

For the Venison: 
2 pounds Venison, cut into long 3 inch strips (leg cuts will work, or loin) 

Marinade:
1/2 cup Low Sodium Soy Sauce
1/4 cup Scallions (green onions), cut into rings, including green parts
4 tbs. Toasted Sesame Oil
3 tbs. Brown Sugar
3 tbs. Roasted Sesame Seeds
2 tbs. Anchovy Paste (eliminate if allergic, but don’t worry, it won’t taste fishy)
2 cloves Garlic, minced
3 tbs. Red Pepper Flakes
2 tbs. Dried Onion Flakes
1 tbs. Onion Powder
1 tsp. Ginger Powder

Peanut Sauce:
1/4 cup chopped Scallions
1-1/2 tbs. Fresh Cilantro, chopped
1 Jalapeño, stemmed, seeded and minced 
1 tsp. minced Garlic
1/2 tsp. minced Fresh Ginger Root
3/4 cup Peanut Butter
1 tbs. Toasted Sesame Oil
2-1/2 tbs. Fish Sauce
4 tsp. Fresh Squeezed Lime Juice (about 1/2 small lime)
1-1/4 cups Coconut Milk
2 tbs. Hoisin Sauce
2 tbs. Honey.

Directions: 

For the Venison:
Slice the venison into 3 inch strips and place in a zip lock bag or glass baking dish.
Mix all the ingredients for the marinade and pour over the meat.
Refrigerate for 24 hours.
Heat the grill to 350-400ºF.
Soak wooden skewers, and skewer meat. 
Grill very quickly, only 1 minute per side. 
Serve with peanut sauce. 

For the Peanut Sauce:
Mix all the ingredients, and refrigerate until using.
*If the peanut sauce seems to separate, just mix until re-incorporated. 

SERVING SUGGESTIONS: 
FOR A LARGE PARTY:
These can be served on a large platter covered with a bed of dry roasted peanuts.
FOR A MAIN COURSE:
Serve 3 skewers per person with coconut milk rice, and steamed edamame.

Venison Stroganoff
By Bobbie Jo Wasilko
He Hunts She Cooks

Venison Stroganaff has never been so simple when cooked in the crockpot.
​Thanks to Jessica Lomison of Karthaus, PA.

Ingredients

1. One pint of canned venison
2. Two 10.5 ounce cans of cream of mushroom soup
3. 1/2 cup of sour cream

Oven Method

1. Pre-heat the oven to 350 degrees
2. Mix all together and place in a 13×9 inch rectangular baking dish.
3. Bake for 40 minutes

Crockpot Method

1. Add all the ingredients to a crockpot.
2. Bake all day on warm and then an hour before serving turn up to low.
3. Serve over boiled noodles, biscuits or toast.

By Jessica Lomison
Adapted from Wild Wednesday Recipe

Venison with a Quick Red Wine Pan Sauce
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

No need to sacrifice a great meal when time is limited. This recipe will have you in and out of the kitchen in no time and your stomach satisfied!

Serves 4
Prep Time:  24 hr
Cook Time:  20 min

​Ingredients

• Venison (Substitute Elk, Moose, Antelope) (4 Venison Chops or 2 pound Venison Sirloin, or 2 pound Boneless Loin Roast)
• 1 cup Red Wine, divided in HALF (Pinot Noir or Cabernet Sauvignon)
• 1 shallot, minced
• 2 Cloves Garlic, minced
• 1/2 cup Dried Fruit (cranberries, cherries, blueberries, apricots, raisins, whatever you have on hand)
• 1 cup Venison Stock or Beef Stock (I use More Than Gourmet Brand)
• 2 Tbs Butter
• Oil for Searing the Venison (grape seed oil or vegetable oil)
• Kosher Salt and Pepper (or Montreal Seasoning)

Instructions

• *24 Hours ahead, salt venison OR season with Montreal Seasoning and refrigerate overnight.
• Preheat the oven to 375.
• In a microwave safe cup, add the dried fruit of your choice and pour a 1/2 cup of the red wine into it.
• Microwave the cup for about 40 seconds and set aside (the warm wine will soften the fruit faster).
• In a small saucepan, heat a few tablespoons oil and add the minced shallot and garlic, sauté over medium heat.
• Add the stock and 1/2 cup red wine to the pot and turn up the heat to medium-high to reduce the liquid.
• While the stock is reducing, re-season the venison with more salt and fresh cracked pepper (omit this step if Montreal Seasoning was used).
• Heat a cast iron pan with oil, and add the venison, and sear on both sides.
• Once the venison is browned on both sides, place the pan in the oven and roast to desired doneness (I suggest no more than medium-rare or 6 minutes for chops, 8-10 minutes for roasts).
• Remove the venison to a cutting board and place the pan back to the stove over high heat.
• Add the cup of red wine and dried fruit, then add the pot of reduced stock/red wine.
• Heat on high for a minute until the sauce thickens.
• Turn off heat and whisk in the butter to give the sauce some shine.
• Serve the sauce with the venison.

Notes

• *Season the Venison 24 hours ahead and wrap in saran wrap or a zip lock bag. Bring to room temp 1 hour before cooking.

​Wild Game Tamales
By Gilbert Loredo
Posted at He Hunts She Cooks

Prep Time:  2 hr
Cook Time:  4 hr
Total Time:  6 hr
Yields 36

Because this recipe is fairly easy but time consuming, make it a party by inviting friends and relatives to all share in the fun and make a large batch. And remember to taste test quite often. This recipe can be easily modified for added flavors or different types of meat from domestic to wild game!

Ingredients

• 5 lbs. Prepared masa from local Mexican market
• 5 lbs of Wild Game Meat from leg or shoulder cut into 2 inch pieces
• 1 big pack of Corn Husks (16 ounces)
• 5 Garlic Cloves, minced
• 1 pack of California Chili Powder (1.5 ounces)
• 1 pack of New Mexico Chili Powder (1.5 ounces)
• 1 pack of Cumin (1 ounce)
• 1 pack Onion Powder (1-1/2 ounces)
• 1 pack Garlic Powder (1-1/2 ounces)
• 2 Bay Leaves
• 1 tbs. Salt
• 1 tbs. Pepper
• Canola Oil for browning meat
• 4-5 cups Beef Broth (approximate amounts, may need more or less)
• 1 small can of El Pato Tomato Sauce (7-3/4 ounce)

For the Corn Husks

• Soak your husks for a few hours in warm water.

​For the Masa

• Remove the prepared masa from the fridge to the counter a couple hours ahead to bring the masa to room temperature (it makes spreading easier if it’s room temp).

For the Game Meat Filling

• Cut meat in to medium size cubes.
• With a large pot, add canola oil to coat the bottom and heat over medium-high heat.
• Season game meat with salt and pepper and add, a few at a time to the pot.
• Brown meat on all sides.
• Once the meat is browned, add the minced garlic and sauté for 1 minute.
• Pour beef broth over meat and add the bay leaves.
• Turn down the heat to low and simmer the meat for approximately 2+ hours or until the meat is tender (may need more time).
• Once the meat is tender, remove the meat and *reserve the broth.
• Shred the meat.
• To the shredded meat, add the packets of chili powder and 1/2 pack of cumin, 1/2 pack onion powder, 1/2 pack garlic powder and tomato sauce.
• Add just enough reserved beef broth to make a stew like thickness.

To Make The Tamales

• Remove meat from heat let it cool.
• Remove a few corn husks from the water and pat dry.
• Layer one or two corn husks together (depending on how thick they are).
• Wet a soup spoon and spread approximately 3 tbs. masa on “smooth” side of husks (this will make it easier to remove husk after they are steamed)
• Spread the masa through the center and out to about 1/2 inch from the edges of the corn husk.
• After you have spread masa on several husks add a couple tablespoons shredded meat on top of the masa (you don’t want to overfill your husks (otherwise the filling will squeeze out when they are rolled).
• Roll it like a burrito and fold the pointy end on the bottom and leave the top open.
• *You can use any extra jucies from your pot and drizzle on top of tamales while they are upright in steamer before steaming.
• Once you have your tamales all rolled up use some string or make some ties by pulling apart excess husk and tie bundles of 6 tamales (this will make it easier to stand up in your steamer).

To Steam the Tamales

• Fill the bottom of the steamer pot with about 2 inches of water, and bring to boiling.
• Stand up the tamales in the steamer basket.
• Add the steamer basket filled with tamales into the steamer pot (it’s very important to make sure the water level doesn’t touch the tamales or they will be soggy).
• Cover the pot and turn down heat to a medium boil to create steam.
• Steam them for about an hour and a half (maybe less depending on amount you are steaming).
• Check the steamer pot from time to time and add water if needed to keep steaming.
• **If you have any extra meat and sauce left over serve it on top of tamales after they are done and unwrapped.

Notes

• For this recipe, you will need a large stainless steel steamer, approximately 8 inches high, to hold the tamales. Add about 2 inches of water to the bottom of the steamer (you don’t want the tamales touching the water or they’ll get soggy).
• Check the water level from time to time and add water as needed to keep steaming for the 1-1/2 hours.

Classic Meat Loaf
Submitted by Lance Johnson, Coordinator for Rutherford County North Carolina FHFH

2 tablespoons unsalted butter
1 1/4 cups onion, finely diced
1 1/4 cups portobello or desired mushrooms, finely chopped
1/2 cup celery, finely diced
1/2 teaspoon dried thyme
1 teaspoon finely chopped garlic
1/2 cup grated carrot
1 cup fresh bread crumbs
1/2 cup half-and-half or milk
2 eggs
1 1/2 pounds ground venison
1/2 pound ground pork or turkey
4 slices bacon, finely chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons cider vinegar

Preheat oven to 350 degrees F.

In a large skillet heat butter until melted and foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.

Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely.

Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.

In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture. Sprinkle the 1-3/4 teaspoons salt and the pepper. Using hands, mix until well blended.

Turn mixture into a rectangular baking dish. Using hands, shape into a 9×5-inch loaf. Make shallow indentation around sides.

Combine ketchup, brown sugar, and vinegar. Spoon over top of meat loaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees F. Let rest 10 minutes before slicing.

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed and Smoked Venison Meatloaf 

That’s a mouthful for sure…  A mouth full of goodness, that is! 
By Bobbie Jo Wasilko
HeHuntsSheCooks.com

​Ingredients:
3 lb. Ground Venison 
2 lbs. Bacon  
2-3 Jalapeños, de-seeded and minced finely                                        
3 Eggs, lightly beaten
5 Slices Sandwich Bread, torn into small pieces 
1 medium onion, small diced
2 Tbs. Onion Powder
2 Tbs. Garlic Powder
1-8 ounce pkg. Shredded 4 Cheese Mexican 
1 cup Prepared BBQ Sauce, *divided in 1/2 cup portions
Kosher Salt 
Pepper  

Directions:
1.  In a large mixing bowl, add the ground venison, minced jalapeño, beaten eggs, torn bread pieces, diced onion, onion powder, and garlic powder. 
2.  Mix until combined. 
3.  Line a bread pan with saran wrap and divide the meatloaf in half. 
4.  Place one half of the meatloaf in the bottom of the pan, press down lightly.
5.  Pour 1/2 cup BBQ sauce over top. 
6.  Add the shredded cheese. 
7.  Add the remaining half of the meatloaf and press down lightly, and set aside. 

Make a basket weave out of the bacon:

1. From one and a half (about 16 slices) package of bacon, lay the bacon slices, horizontally close together on a large sheet of heavy duty aluminum foil.
2. From the other one and a half packages, take one piece of bacon, and weave it vertically, going over one slice and under the next piece of bacon to create a basket weave, stretching the bacon to reach the end of the slices of bacon.
3. Continue until all the bacon creates a whole weave.
4. Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
5. Lay the meatloaf, top side down in the center of the bacon weave.
6. Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
7. Carefully turn the whole meatloaf over and fold the foil up around it, but do not cover it (this is just to keep the drippings in the foil.
8. Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
9. Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
10. Smoke for 45 minutes.
11. After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
12. Remove and serve.

Venison Meatballs with Chili-Cranberry Sauce
by Bobbie Jo Wasilko
He Hunts She Cooks
Cookin’ Wild

These meatballs can be frozen in batches and added to a variety of sauces, soups, and stews or serve all of them for a block party!  Baking them in the oven on foil lined sheets makes quick cleanup, and large batches can be cooked at the same time, and the meatballs don’t fall apart.

Makes: 2 pounds = approx.45 mini meatballs

BASE MEATBALL RECIPE: 

• 2 lb. Ground Venison (or any wild game), keep the ground venison cold!
• 2 Eggs, lightly beaten
• 1/2 to 3/4 cup crushed Corn Flakes (adjust based on how the mixture is looking, add if more binder is needed to shape meatballs, otherwise, stick to 1/2 cup)
• 1/4 cup Italian Seasoned Bread Crumbs (or plain + 2 tablespoons dried parsley and 1 tablespoon dried oregano)
• 1 tbs. Garlic Powder
• 1 tbs. Onion Powder
• 1/3 cup finely minced White or Yellow Onion
• 4 tbs. Worcestershire Sauce
• 1 tsp. Kosher Salt
• 1 tsp. Fresh Ground Black Pepper

Preheat the oven to 350ºF. 

1. Lightly beat the eggs.
2. Crush corn flakes to medium ground in a sealed zip lock bag
3. Add all the ingredients to a large bowl and mix. 
4. Using a small ice cream scoop, portion out about 48 meatballs, then roll in between palms to shape.
5. Line a baking sheets with foil and add meatballs. 
6. Place the baking sheet on the middle rack and bake in the oven for 7 minutes then gently roll meatballs over with a fork and bake for an additional 7 minutes. 
7.  Remove and leave on the baking sheets to cool COMPLETELY. 

 *Freeze in batches in zip lock bags with as much air removed as possible or vacuum bags and use directly from the freezer and place in sauces, soups or stews. 

CHILI CRANBERRY SAUCE: 

**About 48 Pre-Cooked Frozen Meatballs  

• 1 can Whole Cranberry Sauce (14 ounce)
• 1 bottle Chili Sauce
• 1/3 cup Dried Onion Flakes
• 1/3 cup Brown Sugar
• 1/4 cup Ketchup
• A splash of Worcestershire Sauce

Preheat the oven to 350ºF

For Oven Baked:

• Add all the sauce ingredients and mix thoroughly.
• Pour the sauce into a 9×13 glass baking dish.
• Add the frozen or fresh meatballs.
• Bake, covered for 35 minutes, then remove the covering and bake another 10 minutes.
• Serve with steamed rice.

For the Crockpot:

• Add all the ingredients and stir.
• Add the meatballs.
• Cover and cook on lowest setting for about 90 minutes.

Serve with steamed rice and sautéed green beans or as a pot luck for a large cocktail party.

**When hubby wants to go hunting, I mix all the ingredients, including the frozen meatballs and pour it into a foil pan, and place raw green beans on top. I seal it with aluminum foil.  When Hubby comes back to camp at the end of the hunting day, he places the pan in the Camp Chef oven at 300º and allows it to bake while he gets himself cleaned up. Forty-five minutes later, he serves them with 3 cups minute rice… his hunting buddies love it and there is little clean-up and cooking for him to do.

Danny’s Brownie Obsession
by Bobbie Jo Wasilko
He Hunts She Cooks

Danny is obsessed with brownies, but I don’t always have time to make them from scratch, so here is a semi-homemade version.

Brownies

• 2 Boxes Betty Crocker Fudge Brownie Mix
• 4 Eggs
• 1 cup Vegetable Oil
• 1/2 cup Water
• 1/2 cup King Arthur Flour brand Black Cocoa (optional)

Pretzel Base

• 3 cups Mini Pretzels, crushed (Reserve some whole for plating)
• 3/4 cup Light Brown Sugar
• 3/4 cup Butter, melted
• 3/4 cup All Purpose Flour
• 1 tsp. Baking Soda

Caramel Topping for Brownies

• 1 can Nestle La Lechera Dulce De Leche (caramel)
• 5 tbs. Heavy Cream

Additional Items

• A second can of Nestle La Lechera Dulce De Leche (caramel)
• 5 additional tablespoons of heavy cream
• 1 can Redi-Whip
• 1/4 cup Hershey’s Special Dark Chocolate Syrup
• 1 Wooden Skewer
• *Ice Cream, if desired

Instructions

1. Pre-heat the oven to 350 degrees.

For the Pretzel Base

1. Crush pretzels in a zip lock bag
2. Pour the pretzels into a bowl and add the brown sugar, flour, baking soda and mix
3. Add the melted butter over the dry ingredients and mix
4. Pour the pretzel base into a large cake pan which has been lined with parchment paper, or greased
5. Bake the pretzel crust for about 10 minutes then remove the pan and set aside.

For the Brownie Batter

1. Make the brownies according to the box instructions and add the black cocoa to the brownie mix if using
2. Pour the brownie batter over the pre-baked pretzel crust.

For the Caramel Topping

1. Add the can of caramel to a microwave safe cup along with 5 tbs. heavy cream and heat for about 30 seconds
2. Stir the caramel and cream until the caramel is melted and loose
3. Pour the caramel over the brownie batter and swirl lightly with a butter knife to marbleize (do not over mix)
4. Place the brownies in the oven and bake 30-45 minutes (2 boxes took 45 minutes total)
5. Remove the brownies from the oven and cool completely, about 3 hours.

To Plate the Brownies

1. Grab the parchment paper and lift out the brownies, if using, otherwise leave the brownies in the pan
2. Use a 4 inch metal ring mould to cut out round brownie shape ( you may omit this step and just cut out a square) and set aside
3. Heat the second can of dulce de leche (caramel) and add 5 tbs. heavy cream and heat for about 30 seconds to loosen the caramel
4. Spoon a small circle of warm caramel in the center of a plate (about 4 tablespoons full)
5. Use the back of the spoon in the caramel to make the circle a bit larger
6. Place a large dot of Hershey’s syrup in the center of the caramel, and make 3 rings with syrup around the caramel, working from the inside to the outside
7. Use the blunt end of a wooden skewer to make small circles going around the caramel and chocolate syrup to make a marble effect in the sauces
8. Top the swirled sauces with the brownie
9. Top the brownie with Redi Whip and two miniature pretzels
10. Serve with ice cream if desired

Dan and Bobbie Jo Wasilko are a traditional husband-and-wife couple where Dan hunts for wild game and Bobbie Jo cooks what he brings home. But unlike the stereotypical hand-off at the pot on the stove, Bobbie Jo will often go into the field with Dan and he will often help Bobbie Jo in the kitchen. This way they support each other and share both the harvest and the preparation of these nutritious and natural wild meats that are the ultimate achievement of the hunt. Based in northern California with roots in Pennsylvania, they show how couples can work together to be successful both in the field and in the kitchen.  Visit their website.

Dan and Bobbie Jo are currently working on a television show called “He Hunts She Cooks™” where their collaboration for hunting and cooking is brought to life in an exciting and entertaining television series.