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.
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:
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!
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.
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.
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.
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.
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
Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
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.
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.
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.
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.
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.
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.
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.
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!