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Venison Cowboy Casserole

The great thing about this recipe is that you can change it or throw anything you like in it. Here is what you need:

1 lb ground venison
1⁄2 chopped onion
1 1⁄2 Tbsp butter
Fat Boy Steak Rub
Fat Boy Wild Game Rub
1/3 block of cream cheese
1/3 cup of sour cream
1 cup shredded cheese
1 cup French-style green beans; drained
Cauliflower or Potato tots

  • Start by sauteing the chopped onions in butter until translucent.
  • Add the ground venison and brown.
  • Sprinkle the ground venison liberally with Fat Boy Steak Rub. A
  • dd cream cheese and sour cream, stir to combine.
  • Fold in the green beans.
  • Stir in shredded cheese.
  • Transfer to a greased 9×13” dish.
  • Add Cauliflower tots to the top and bake at 375 ̊F oven until browned.

This recipe is very fluid. Feel free to use any meat, vegetables or traditional binders that you would like.

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How To Get the “Gamey” Taste Out Of Wild Game

Some people will not touch wild game … despite the fact that it is one of the healthiest meats available. Did you know wild game is generally very low in fat and cholesterol while still maintaining good fats (omega-6 and omega-3)?  It also contains higher amount of iron, zinc and other minerals needed by your body.  And who has ever had a wild animal pumped full of hormones? Non one. So, why isn’t everyone chomping down on as much wild game as possible? It all comes down to taste.  Apparently, some people think that wild game tastes, well, gamey.

So, how do you get the “game” taste out of wild game.  Here are a few ideas:

  1. Proper Cleaning: Be sure to clean the carcass as quickly and as thoroughly as possible. Removing the innards allows the muscle meat to cool faster, which prevents enzymes that can give meat and undesirable flavor to form. While removing the hide, also remove most of the fat. The fat on wild game is not tasty and can be another source of gamey flavor. Also, remember to keep your meat clean and cool!
  2. Soak It: A common way to remove the “game” flavor is to soak your meat before you freeze it.  There are many different options and every hunter has their favorites. Common “soaks” include, buttermilk, milk, saltwater, vinegar or lemon juice.  Some even soak the meat in yogurt.
  3. Freeze It: Freeze your game meat properly. Freezer burn happens when you try to freeze a lot of meat in one container or package, so go the extra mile and individually wrap or vacuum seal each cut so that little to no air gets in.
  4. Don’t Overcook: Medium-rare is good on a steak … of any variety! Some say that how long you cook your game will make more of a difference than the age of the animal. Wild game has very little intramuscular fat marbled into the meat making it easier to overcook. One recommendation is to add pork or beef fat when using ground wild game.
  5. Marinade: Marinades can help (but remember soaking it first will make a big difference). Marinades will help keep your meat moist while adding flavor. The best marinade to use is just like the best liquid to soak your meat in … you will find a different answer for everyone you ask.  Most hunters will agree that marinating for six hours is key and overnight is alright. The longer the marinade the better tasting the meat. 

Bon Appetite!

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Rach’s Deer Chili

2 lbs ground beef
3 lbs ground deer
1 onion chopped
2 (28 oz) cans of chopped tomatoes
2 (15 oz) cans of chili beans in chili sauce
1 (1.25 oz) package of Chili seasoning mix
Fat Boy Steak Seasoning
Fat Boy All-Purpose Seasoning

  • Brown ground beef and ground deer with onion. Add Fat Boy Steak Seasoning to taste
  • Add browned meat to crockpot. Add chili seasoning mix, tomatoes, beans and water to cover.
  • Add Fat Boy Premium All Purpose seasoning to taste. Simmer for 1 hour on high, turn to low and enjoy!

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Bacon Wrapped Venison Tenderloin in Garlic Cream Sauce

6 pieces thick sliced bacon

2-3 pounds of venison tenderloin

2 tsp olive oil divided

¼ tsp onion powder divided

salt and pepper to taste

2 Tbsp butter

8 ounces of sliced mushrooms

2 chopped cloves of garlic

2 Tbsp chopped green onion

½ cup heavy whipping cream

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon on a slotted baking pan.
  3. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  4. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
  5. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
  6. Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
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Venison Meat Loaf

1pound ground venison

1 TBS brown sugar

8 saltines

1 beaten egg

½ TSP spicy brown mustard

¼ TSP dried cilantro

½ TSP garlic powder

½ TSP dried minced onion

¼ TSP thyme

1 dash cinnamon

1 dash paprika

3 TBS ketchup

1 TBS brown sugar

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9×9-inch pan, or a loaf pan.
  3. Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.
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Grilled Venison Backstraps

2 pounds venison backstrap cut into 2 inch chunks

1 quart apple cider

1 ½ pounds of thick sliced bacon

2 12 ounce bottles of barbecue sauce (We recommend Fat Boy Haugwaush, Sticky Stuff or Blazin’ Boar)

  1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
  2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
  3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
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Crock Pot Sloppy Joes

¼ pound bacon

2 pounds venison ground meat

1 large yellow onion chopped

½ cup brown sugar

¼ cup white wine vinegar

1 TBSP ground cumin

1 TSP chili powder

2 TBSP minced garlic

1 TBSP Dijon mustard

1 cup ketchup

salt and pepper to taste

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown meat in bacon grease for flavor.
  2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
  3. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.