Tips on how to eat your meat: recipes |

Tips on how to eat your meat: recipes

Darralee Coba
Vail CO, Colorado
Special to the DailyElk Chops in mushroom gravy.

Many Coloradoans, especially from rural areas, eat a lot of game.

Growing up in Salida and Saguache, I was no exception. My dad and his buddies went on “safari” every fall. We lived on venison, elk, antelope and San Luis Valley Red McClure potatoes. We had duck, goose and the occasional pheasant and dove. In the course of my childhood, I also tried bear and mountain sheep. My folks encouraged us to be adventurous eaters, and I thank them to this day for it.

Some years back when I returned to live in my hometown for a year, I learned how to butcher, wrap and cook deer and elk myself. During that time I got a copy of the Colorado Division of Wildlife and Colorado Wildlife Federation’s “Colorado Catch Cookbook, Wild Game and Fish Recipes”. It’s a very good cookbook.

I have used it often. I called the local DOW and they still sell the cookbook, which they do and said they didn’t mind if I gave them a plug and used a few recipes. I forgot to ask them if they have the cookbook for sale here, but I bet they do, otherwise, you can get it for $15.95 from the Colorado Wildlife Federation, 4045 Wadsworth Blvd., Suite 20, Wheat Ridge, CO 80033 Phone: (303) 987-0400 Fax: (303) 987-0200.

Braised Elk Chops in Mushroom Gravy

Arlene Shovald, Salida Mountain Mail

4 loin chops

1 3/4 teaspoon salt

pepper, a pinch

3 tablespoons butter or margarine

1 cup water

1 – 10 1/2 oz. mushroom soup

1 teaspoon sherry

2 drops Tabasco

Sprinkle the chops with salt and pepper. Brown slowly on both sides in heated butter. Add 1/4 cup of the water, cover and simmer 15 minutes. Add 1/4 cup more water and simmer again for 15 minutes. Add rest of water and soup. Cover and continue cooking slowly for 1/2 hour. Add sherry and Tabasco sauce. Serves 4.

Beer-B-Que Big Game

Tim Kuretich, Fairplay

2 lbs. fresh or thawed venison or elk


1 cup water

12 oz. beer

3 oz. red wine

1/8 teaspoon salt

1/8 teaspoon ground pepper

1/4 clove garlic, crushed

2 tablespoons lemon juice

1/2 cup butter or margarine

Mix marinade well and place meat, edges scored, into dish, cover and refrigerate overnight. Drain meat from marinade, saving 1/2 cup for basting. In a saucepan, mix the leftover marinade with 1/2 butter and heat until melted. Cook meat over an open barbeque grill and medium coals or heat. Baste meat completely, turning often. Cook to desired doneness.

Quick-Dry Jerky

Dean Moss, Dusty Rhodes, Wild Game Cook-off

Deer, elk or antelope meat, cut into strips

Soy Sauce

Lemon pepper

Liquid Smoke

Cut fat and ligaments from meat. Cut into strips, less than 1/4″ thick, diagonally or across the grain. Pour soy sauce on meat and marinate overnight in the refrigerator. Remove meat and apply lemon pepper generously. Add a few drops of Liquid Smoke. Place meat flat on oven rack. Set oven on warm with oven rack pulled 2″ forward from back of oven. Crack door 2″ to allow circulation. Dry 4 or 5 hours or until rack marks appear on bottom side of jerky. Turn jerky and dry for balance of 12 to 14 hours (8 to10 hours). Drying time varies according to thickness of meat. Remove and store in gallon sized plastic bag inside 3-pound coffee can. Keeps best in freezer.

Here’s some other game recipes I’ve gathered from here and there:

Venison Pot Roast

3-pound venison roast

oil, for browning meat

1 1/2 cups beef broth

1/2 cup dry white or red wine

5 carrots, cut into bite-sized pieces

3 celery stalks, cut into bite-sized pieces

3 potatoes cut into bite-sized

salt and pepper to taste

Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.

Venison Stroganoff

1 1/2 pounds venison steak, cut in thin strips

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter or margarine

2 cups sliced mushrooms

1 large sliced onion

1/4 cup flour

2 cups beef broth

1/4 cup white wine or sherry

1/8 cup tomato paste

2 cups sour cream or yogurt

noodles, cooked

Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.

Elk Hash

2 tbsp. bacon drippings

1 large onion, chopped

3 cups cooked and ground Elk leftovers.

2 medium-sized potatoes cut into small pieces.

1 tablespoon Flour

1 clove garlic, minced

3 cups beef broth

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon thyme

1/2 tablespoon chili powder

Brown onion and potatoes in bacon fat. Add flour and make a roux:, add Elk, broth and other ingredients. Let simmer until tender.

Elk Meat Loaf

1 lb. ground Elk

1 8 oz. can tomato sauce

1 cup Italian bread crumbs

1 egg

1/2 medium onion, chopped

1/2 medium bell pepper, chopped

2 tablespoon parsley

1 tablespoon Worchestershire sauce

1 teaspoon Salt

pinch Rosemary sprigs

2 cups good spaghetti sauce

Combine all ingredients in Mix well. Form into loaf place in center of 13″ rectangular pan. Cook in 350º oven for 25 to 30 minutes. Cover with spaghetti sauce. Serve with baked or mashed potatoes

Barbecued Wild Turkey

1 Wild Turkey, cut up

1 stick (1/2 cup) margarine

1/2 cup chopped green onions or chives

1/4 cup lemon juice

1 tablespoon thyme and savory, mixed

1 cup broth

3 tablespoons parsley

Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.

Elk Stew

2 lbs. Elk steak

1/2 lb. bacon or salt pork

2 tablespoon flour

6 cups of stock

1 can stewed tomatoes

8 small carrots carrots

2 stalks celery, diced

7 small onions

garlic to taste

1 cup peas

Salt and pepper to taste

Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut elk into 1 1/2 or 2″ pieces and brown over high heat in bacon fat. Stir in flour and make a “gravy.” Lower heat and let brown 2-3 minutes. Then add stock and stir till smooth. Simmer 1 hour or more until elk begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.

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