The following are a few of our own personal favorites. The game is all interchangeable. We primarily use elk and venison, however antelope is very good in any of these recipes as well.

NEW! Chicken Mushrooms
Elk or Venison Stroganoff
Duck Recipe
Glazed Venison Roast
Crockpot Elk or Venison

Chicken Mushrooms - submitted by Jeff R. Johnson

These tasty mushrooms can add a lot to any dish. When I am doing extended stays in the back country finding one of these is a real treat. There are NO "look-a-likes", when I found my first one I went to my Audubon editable mushroom guide and took quick notice that my find was the featured photo on the cover. It's of the sulfur mushroom family. That's a dime in this photo for size comparison.

The mushroom has a fine meat, the one shown here was about 4 lbs. This like many mushrooms can be sautéed and seasoned to much any flavor you desire, they have no real dominate flavor of their own. I sauté mine in olive oil seasoned with chopped garlic and some fresh ground pepper with a dash of salt. It takes a little longer than one would think to fully cook them. In half inch slices I'd say about 20+ minutes on medium heat. It maintains it's brilliant color after cooking and the meat will be about the texture of a tender cooked young "chicken" being the obvious origin of it's name.. As you can see in the photo below as I prepare this dish on my impeccably clean range, with a dash of a wild herb for garnish and properly served on a fine plate one could make a cover photo for "Bon Appetit" with another fine dish completely wild harvested.

Editors Note: Wild mushrooms are delicious; however picking the wrong mushroom can be deadly. This recipe is just for reference, please make sure you pick the correct mushroom while afield. If you're a novice mushroom picker, consult an expert first.

Elk or Venison Stroganoff

1 1/2 - 2 lbs. diced elk or venison
Brown at medium/high to high heat in about 2 Tbs. of canola or olive oil. When browned, add 1 small diced onion, brown again. Sprinkle over meat about 2-3 Tbs flour or cornstarch, 1-2 Tsp. beef bouillon, salt & pepper, stir & brown lightly. Slowly add approximately 2-3 cups water (you can substitute beef or chicken broth if you prefer). If mixture is thick, add more water. Turn down heat and simmer covered for at least 2-4 hours, stirring occasionally, add more liquid if mixture gets thick. Meat should cook until fork tender, the time can vary depending on cut of meat. Most tougher cuts of elk/venison take at least 4 hours. The trick in making good stroganoff from elk or venison is cooking it long enough. If you are a fan of mushrooms, you can add a little bit of dried mushrooms to the meat while its simmering, any type will do from shitake to porcini to dried portobello mushrooms.

Clean & slice 1/2 to 1 lb of fresh mushrooms. Sauté in skillet in 2-3 Tbs. butter until lightly browned. Set aside.

When meat is done cooking, stir in about 1 cup of sour cream & sautéed mushrooms. Add salt & pepper to taste. Heat & serve over cooked noodles or rice.

Duck Recipe

This easy recipe is a major hit every fall when we are duck hunting in North Dakota.

*Duck breast sliced into 1/2" strips (These will be grilled so cut them to allow cooking on the grate of the grill without falling through)
*Put sliced breast meat into zip lock bags to be marinated (about half full)
*pour olive oil into bag until it almost covers the duck.
3 T of soy sauce
3 T of Worchesteir sauce
1 T of SeasonSalt
*mix bag together thoroughly and leave in refrigerator for 24 hrs or more.

Take duck strips out and cook on the grill - do not overcook the duck - the meat will get tough in a hurry if you do - cook strips a about 3-4 minutes on each side.

Glazed Venison Roast

4-5 pound Venison Roast
2 tbs Pickling Spice
1 gallon of Apple Cider
1/4 cup brown sugar
1 orange, quartered.

Combine the above ingredients and cook in crockpot for 6+ hours. Remove from crockpot, place on a rack in a roasting pan and allow to sit for 15+ minutes while you make the following glaze:

2 Cups prepared Mustard
1/2 cup Brown Sugar
2 tsp+ (to taste) ground clove

Mix ingredients thoroughly and coat roast with glaze. Reserve remaining glaze mix to pass at the table as a sauce. Roast glazed venison for 30 minutes at 350 degrees.

(note: The above recipe also works for corned beef. Use water instead of Apple Cider, sugar and Orange. Corned Beef is usually sold with a packet of pickling spices)

Crockpot Elk or Venison

This recipe is perfect for tough cuts of meat. After it has cooked it can be used in many different dishes. Two of our favorites are as 'elk dip' or the meat can be shredded and added to barbecue sauce.

4-5 lbs. venison or elk brisket
2-3 Tbs. vinegar
1 Tbs. liquid smoke
A little oil
Salt & pepper
Dried garlic & dried onion

Marinate meat with all the above ingredients (may be marinated overnight). Pour 2 cups water in bottom of crockpot, then place the meat tightly wrapped in heavy duty aluminum foil including all the marinade as well, into the crockpot. Cook all day, at least 8 hours. Carefully remove meat and drain off liquid, reserving. Slice thinly for 'elk dip' using the reserved liquid for the 'au jus'. Season with salt & pepper. If preparing barbecue, shred the meat, add barbecue sauce of your choice, and small amount of the reserved liquid. Reheat and serve on buns.

This recipe can be doubled, tripled or even quadrupled for large quantities of meat.

About 2 lbs. of venison or elk thinly sliced
(much easier to slice when its still partially frozen)
1/2 tsp. season salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. liquid smoke
1/4 cup worchestershire sauce
1/4-1/2 cup soy sauce

Combine everything, mixing well. Let marinate at least overnight in the frig. Dry in dehydrator until leathery, usually takes 4-6 hours, depending on the thickness of the meat.

This started out as a recipe for beef, but it worked so well with ground elk or venison, we don't use beef any longer. Serves 4-6.

1/3 cup rice (cooked with 2/3 cup water)
1/2 lb. ground elk or venison
About 2 cups taco sauce or salsa
1 (17 oz.) can refried beans
1 dozen corn tortillas
1 medium onion diced
1 small can sliced black olives
1 lb. cheddar cheese grated
Sour cream

Grease a 14x17 cookie sheet & set aside. Cook rice, brown ground meat, stir in 1/2 cup taco sauce or salsa. Refried beans & rice to meat, mix well. Place 3 tortillas on the cookie sheet. Layer about 1/2 cup of meat mixture, then taco sauce, sprinkle with onion, olives & cheddar on each tortilla. Repeat until stack is three layers high, ending with a fourth tortilla. Top only with taco sauce, olives & cheese.

Place prepared stacks in oven at 325 degrees for 25-30 minutes. Cut & serve with scoop sour cream & additional salsa.

Another recipe that started out as a beef recipe and now is used primarily with elk.

1 lb. flank steak (thinly sliced)
1/4-1/2 cup soy sauce
2 tbs. corn starch
1/2 cup peanut oil
3-4 medium tomatoes, cut into pieces
3/4 cup chicken broth (the canned broth works well)
1 green pepper (thinly sliced)
1/4 cup dry sherry
Cooked rice

Marinate the meat in the soy sauce & 1 tbs. corn starch for at least 1/2 hour before cooking. Heat 1/4 cup oil, add steak & cook constantly stirring until just barely done. Remove steak & drippings to a bowl. Heat rest of oil, cook tomatoes, stirring gently about 1 minute. Add all but 1 tbs. broth, cook for 30 seconds. Add pepper, steak & drippings, & sherry. Dissolve 1 tbs. corn starch in the 1 tbs. broth, push steak & vegetables to one side of pan and add corn starch mixture. Bring to boil, stirring constantly. Mix meat mixture thoroughly, add more soy sauce to taste. Serve over cooked rice.

5 lbs. ground meat (I like to use 3 lbs. ground venison plus 2 lbs. of regular beef hamburger. If you would like to use all venison, you should add a little bit of ground beef fat, or the meat will be too dry).
5 heaping tsp. Mortons Tender Quick
3 1/2 tsp. mustard seed (this is the whole seed, not the ground type)
4 tsp. cracked black peppercorns
4 tsp. garlic salt
5 tsp. liquid smoke (I sometimes add a bit more, depends on how smoky you like it)

Mix everything together in a large bowl with your hands, mixing very well. Put meat mixture into plastic bags and refrigerate for 3 days. Knead the meat every day for a few minutes. On the 4th day, make the mixture into rolls (makes 4-5 rolls about 10 inches long and 3 inches in diameter). Bake on broiler pan or racks for 8 hours at 150-200 degrees. Turn every hour. Let cool, then refrigerate or freeze.

2 lbs. venison, cubed & trimmed of all fat
1/2 cup flour
4 tbs. cooking oil
1 large onion, peeled and chopped
1/2 tsp. dried rosemary
6 tbs. dried parsley
1 tbs. paprika
6 cups hot water
1 cup red wine
1 cup peas
Salt to taste
1/2 tsp. white pepper
French bread slices

Dredge meat in flour. Heat oil in Dutch oven. Brown meat on all sides, adding onion during last half of browning time. Add rosemary, parsley, paprika, and enough water to cover meat. Bring to boil, reduce heat and simmer, uncovered for one hour, allowing liquid to reduce for gravy. Add wine. Simmer another 30 minutes. Add peas, salt, and pepper. Simmer 5 minutes longer. Serve over French bread slices. Serves six.