Wild Game Recipes

[screedler]

Quesa Birria Tacos
Rather than grinding the shanks from my deer I now will make Quesa Birria tacos and we use an instant pot so it goes really easily. I also take an onion and scorch that on a dry cast iron pan and then include that burned onion into the blended broth that the meat is ultimately cooked in.
This YouTube recipe is the one follow:

I will take my deer shank and cut it in half or three pieces with a bone saw so that the bone is opened up exposing the marrow while it browns. After browning the meat I like to scoop out the marrow so that it integrates into the broth/consommé that you dip the tacos in.

 

[Patton]

Butterflied whitetail backstrap in a bacon weave. Stuffed with mushrooms, spinach, onions, etc.

 

[jhoff04]

Mississippi Pot Roast is a common and simple recipe to try (many of you have probably tried and heard of it). Works great with elk, whitetail, and mule deer. Wife and kids love it every time!

Probably easiest to follow the meateater's recipe: https://www.themeateater.com/cook/recipes/mississippi-pot-roast

 

[Dirtscoots]

I did a Mongolian deer steak over white rice the other day it was really good. I kinda based it off multiple different internet recipes but with my style cooking I didn’t follow any of them. Also I did stroganoff with deer steak instead of traditional burger I don’t think my family will let that be a burger meal anymore.
Mongolian steak

 

[MontanaElkHunter]

Venison Thai larbView attachment 340202

KabobsView attachment 340203

Whitetail tomahawk
View attachment 340206

These look fantastic

 

[Yoteassasin]

LOVE lengua! Looks amazing.

This is a new one for me and gonna give it a go soon:

The flipper is amazing one of my favorites for sure . We serve it with a garlic spread called "toom" and French bread with some chimichuri

 

[IW17]

Hog tomahawks with shrimp poppers. Holy effing crap. This was fantastic.

 

[Tjman]

Love me some rare meat, but with the bacon in there, how rare can you go? (And I know the threat of undercooked domesticated pork is fairly low - but old habits die hard)

I do mine with beef fat so you don't have to worry about that with burgers. For venison, I like a 75%/25% mixture because of how lean it is.