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Big Game Recipes by Ken

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Today I'll transfer over all the big game recipes that are other than venison



Antelope Steaks In Herb Sauce




1 lb antelope round steaks 1/2" thick (can use venison)

1/4 cup celery, finely chopped

1/4 cup sliced green onions

1 tsp instant beef bouillon granules

3/4 cup water

1 tsp oil

1/4 tsp pepper

1 tbsp corn starch

1/3 cup plain non-fat yogurt

1/4 tsp dried thyme

1/4 tsp dried rosemary, crushed

1 cup fresh mushrooms, sliced




With a meat mallet, lightly tenderize both side of round steaks, to about 1/4". Pat dry with pepper towel. Combine the celery, onions, beef bouillon, and water. Set aside. In a large skillet heat oil, over med-high heat. Add steaks and brown on both sides, cooking 2-3 minutes per side. pour the bouillon mixture over steaks, cover and simmer for 10 minutes.


Remove steaks to a warm platter, and measure remaining pan juices. There should be 1/2 cup juices if not add more bouillon to make 1/2 cup.return 1/2 cup juices to skillet. Dissolve the corn starch in the yogurt, stir into pan juices. add the rest of the ingredient and bring to a boil. Turn heat to low and simmer for 5 minutes, or until sauce thickens and the mushrooms are done but still firm. Pour sauce over steaks and serve with rice.

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Wild Boar Tenderloin in a Maple-Bourbon Sauce




1 Boar tenderloin ( can use store brought pork tenderloin)

1/3 cup maple syrup

1/3 cup bourbon

2 tbsp whole grain Dijon mustard

2 tbsp ketchup

vegetable oil spray




Cut the tenderloin into 3/4" medallions. In a small bowl, stir together remaining ingredients except oil spray. Spray a large skillet with the vegetable oil spray, and place on burner over med-high heat. start cooking some of the medallions for three minutes a side or until slightly pink. remove from skillet and keep warm, repeat with remaining medallions. add the syrup mixture to the skillet and return the medallions, cook until mixture is bubbly, about 7 minutes. serve sauce over pork.

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Bear Backstrap with Caramelized Onions and Plum Confiture




1/4 cup butter

3 cups thinly sliced onions

6 plums pitted and ct in half

1/2 cup beef stock

1 tsp brown sugar

1/3 cup sherry

1 tsp dried sage

1/2 tsp ground black pepper

8 bear backstrap steaks about 2oz each

1 cup flour seasoned with salt & pepper

2 tsp poultry seasoning 2 tbsp butter




In a saucepan heat the 1/4 cup butter. Add the onions and cook for 10 minutes on med low heat or until onions have nice color. Add the plum halves, stock, sherry, brown sugar, sage and ground pepper. Simmer on low for 15 minutes, or until all liquid is evaporated. Sauce should look like jam., set aside.

Take the steaks and use a meat mallet to pound out till nice and thin.Combine the seasoned flour and poultry seasoning. Dredge the steaks in flour and shake off excess. In a heavy skillet heat the 2 tbsp butter to a fast bubble. Add the steaks and brown on both sides well. add the sauce to the skillet and simmer for 2-5 minutes or until steaks are cooked through. Serve sauce over steaks.

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Bear Sauerbraten




2 cups beef stock

1 1/2 cups red wine vinegar

1 1/2 cups burgundy wine

1 cup thinly sliced onions

1/2 cup thinly sliced carrots

1/2 cup thinly sliced celery

2 tbsp brown sugar

1 beef bouillon cube

1 tbsp juniper berries

2 cloves garlic, chopped

1 tsp salt

2 bay leaves

6 crushed whole black peppercorns

4 whole cloves

4lb bear rump roast

1/3 cup vegetable oil

1 cup crushed gingersnap cookies

2/3 cup raisins





Combine first 14 ingredients in a large container to make a marinade. Pierce roast randomly with a boning knife and add to marinade, make sure container is right size for the marinade to completely cover roast. Refrigerate for 72 hours turning roast a couple times.


Remove meat from marinade and pat dry with paper towel. In hot oil in a dutch oven over med-high heat brown roast well over all sides. Place marinade in with meat and bring to a boil. Reduce heat to low cover and simmer 2 1/2-3 hours till roast is tender. When meat is done remove to a warm platter. Remove the bay leaves from liquid and pour liquid into a blender, puree liquid. Pour liquid into a sauce pan and whisk in gingersnap cookies, stirring till smooth. add the raisins and bring to a quick boil and reduce heat to low and simmer for 3-5 minutes. Slice roast across the grain and serve the sauce over sliced roast.

Bear Medallions With Apples, Calvados, and Cider




8 bear backstrap medallions about 3oz each

4 green apples, peeled, cored and cut into 1/3" slices

4 tbsp butter

2/3 cup thinly sliced red onion

1 tbsp brown sugar

1/4 cup calvados or apple brandy

1 tbsp apple cider

2 tsp lemon juice

1 tsp salt

1/2 tsp dried thyme

1 10 1/2oz can condensed cream of mushroom soup

1/2 cup flour seasoned with salt & pepper

1 1/2 cups sliced fresh mushrooms




Place each medallion between two sheets of plastic wrap and with a meat mallet gently pound to 1/4" thickness. In a skillet heat 2 tbsp butter to a fast bubble over med-high heat. Add the onions and cook till tender. Add the apple slices and brown sugar and cook for 1 minute. Add the calvados, cider, lemon juice, salt and thyme. Simmer over medium heat to reduce liquid by one half. Add the soup and gently combine, simmer for 2 minutes.

While the sauce is reducing heat the additional butter in another skillet to a fast bubble. Dredge medallions in the seasoned flour, shaking off the excess flour. brown the medallions on both sides. add the fresh mushrooms and cook till tender. Place medallions on a platter and pour sauce over top. serve with cooked egg noodles.

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Black Beer and Bear Stew




1 1/2lbs bear meat, cut into 1" cubes

1/3 cup flour

1/4 cup olive oil

2 cloves garlic, minced fine

3 cups beef stock

2 cups dark beer (I like Guinness)

1 tbsp molasses

1 tsp black pepper

2 bay leaves

1 tsp dried thyme

1 cup carrots, sliced 1/4"

1 cup turnips, cubed 1/2"

1 cup sliced red potatoes, cleaned skin on

1 cup halved shallots

1 cup green beans, cut in half

1 cup quartered fresh button mushrooms




Heat oil in a dutch oven. Roll meat in flour and add to hot oil brown well on all sides. Add the garlic and cook for 2-4 minutes. Add the leftover flour and stir well. Stir in the beef stock, beer, molasses, black pepper, bay leaves and thyme. Cover and bake at 350 for 1 hour. Add the carrots, turnips and potatoes, bake for an additional 1/2 hour, gently stir occasionally to keep from sticking to bottom of dutch oven. Add the beans and mushrooms and bake for another 20 minutes. Remove bay leaves and serve over cooked egg noodles.

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3 tbsps paprika

1 tbsp garlic powder

1 tbsp brown sugar

1 tbsp dry mustard

3 tbsps coarse sea salt



1 5-7 lb boar roast (i prefer boned in shoulder also known as a picnic roast or you can use a butt roast)




1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/2 cup packed brown sugar

2 cloves garlic, smashed

1 tsp kosher salt

1 tsp cayenne

1/2 tsp fresh ground black pepper

pan drippings from pork




Combine all the dry rub ingredients, rub spice blend all over pork. Wrap in plastic wrap and refrigerate overnight. Pre heat over or smoker to 300F. Put roast in a roasting pan and roast or smoke for 6 hour or until thermometer reads 170F. If using smoker I use apple juice in the water tray. The roast should be falling apart if not cook another hour. While the roast is cooking combine all the sauce ingredients except pan drippings to a medium sauce pan cook over medium heat for about 10 minutes or until sugar dissolves, stirring gently. When the pork is done place on platter and let rest for 15 minutes. Place roasting pan on stove and deglaze pan over medium heat with 3/4 cups water or apple juice. Scrape up all the brown bits off the bottom and reduce liquid by half. Pour the roasting pan liquid into the barbecue sauce and cook over medium heat for 5 minutes, stirring gently. While the pork is still warm, you want to pull the meat; grab two forks. Using one to steady the meat use the other to pull shreds off the roast. Put the shredded pork into a bowl and pour sauce over the top. Stir up well to coat pork in sauce. Serve on hamburger buns with corn bread and coleslaw




2 lbs boar round steak well trimmed and cut into 1" pieces

1/2 tsp meat tenderizer

1/4 cup cornstarch

3-4 tbsps curry powder

1 tsp salt

1/2 tsp garlic powder

1/4 tsp crushed red pepper flakes

1 1/4 cups chicken broth

3 tbsps vegetable oil

2 cups fresh broccoli florets

2 cups sliced carrots

2 cups sliced celery




In a medium mixing bowl, combine the boar pieces and tenderizer. Stir to coat. cover with plastic wrap. Chill for 1 hour. In a small mixing bowl, combine the cornstarch, curry powder;, salt, garlic powder, and pepper flakes. Stir in the broth and set aside. In a 12" skillet or wok, heat oil over med-high heat. Add the broccoli, carrots and celery. Cook for 5-7 minutes. Remove vegetables from wok or skillet. Add the meat to the same skillet and cook for 3-5 minutes or until browned on all sides, stirring frequently. Return the vegetables, stirring to combine with the meat. Add the broth mixture and cook for 2-3 minutes, or until sauce thickens, stirring constantly. Serve over hot cooked rice.

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Boar chops 1/2" thick (two per person)

American cheese slices

Vidalia onion sliced 1/4" thick





Preheat oven to 375F. take a chop place 2 slices of cheese on top. Next place an onion slice on top of the cheese and place about 1 tbsp ketchup over the onion. Put on baking sheet and cook for 30-35 minutes.

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Spiced Bear Roast



3 1/2 to 4 pound bear rump roast well trimmed of all fat

12 whole cloves

1 1/2 cups thinly sliced carrots

1 1/2 cups thinly sliced celery

1 cup chopped onions

1 cup dry red win3/4 cup water

1/4 cup butter, melted

2 tsps cayenne

1 tsp ground allspice

1/2 tsp pepper

2 slices bacon




heat oven to 400F. Place roast into bottom of a 3-quart roasting pan. with a sharp knife, cut12 slits into top of roast 1/2" deep. Place a clove into each slit. In a medium mixing bowl, combine the remaining ingredient, except the bacon. Pour mixture over roast. Cut the bacon strips in half and arrange over roast. Cover tightly and cook for 20 minutes. reduce the heat to 325F and bake another 2-2 1/4 hours or until a instant read thermometer reads 165F. Remove the cover and cook an additional 15 minute. Let roast stand for 10 minutes and carve and served with vegetable over top.

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Sweet Spicy Antelope Loin Chops




8 center cut loin chops 3/4-1" thick

1 tbsp olive oil

4 cloves garlic, peeled

2 green jalapeno peppers, seeded and stems removed




1/4 cup Worcestershire sauce

1/4 cup dijon mustard

1/4 cup honey

1 tsp ground allspice

2 tsp lemon zest

1/2 tsp black pepper

5 drops hot sauce

1 cup apple juice

1 tbsp cornstarch




Place the garlic, garlic and jalapeno peppers into a pocket of double thick aluminum foil and seal. Place the packet in a pie plate and place into a 350F oven for 1 hour. Remove and let cool.Place the packet ingredient and all the marinade ingredients except apple juice and cornstarch into a blender and puree.

Place the loin chops into a glass casserole dish and cover with marinade. cover with plastic wrap and refrigerate overnight.Remove chops from marinade and cook on grill over medium heat till medium rare about 4-5 minutes a side.Meanwhile place the marinade liquid into a saucepan and simmer for 5 minutes. Mix the apple juice and cornstarch together to make a paste and add to saucepan, stirring slowly. Cook till sauce slightly thickens and turns clear. To serve place 1/4 cup sauce on a plate top with 2 chops and serve with white rice.

Coconut Antelope Curry




1 lb antelope meat cut into 1" cubes

1/2 cup seasoned flour

2 tbsp olive oil

1 cup sliced onions

2 cloves garlic, minced

1 10.5 oz can condensed cream of mushroom soup

1 cup coconut milk

1 cup beef stock

1 beef bouillon cube

1 tbsp curry powder

2 small jalapeno peppers, minced

1 tsp dry mustard

1 tsp black pepper

1/2 cup cashew pieces

1/2 cup shredded coconut

1 tbsp honey




Dredge the meat in the flour. Shake off excess. In a dutch oven heat the olive oil to smoke hot. Brown the antelope on all sides and remove meat to a plate. Add the onions and garlic to dutch oven and cook till tender. Add the mushroom soup, coconut milk, beef stock,bouillon, curry powder, jalapeno peppers, dry mustard and black pepper.Combine well. Add the meat back to dutch oven, cover and bake at 350F for 2 hours. While dish is in oven combine the coconut, cashews and honey in a bowl till coated well. Spread out on a well buttered cookie sheet into a thin layer. Place in the oven with the dutch oven and bake for 20 minutes, or until golden brown. Remove from oven and let cool. Break into pieces when cool. To serve spoon curry mixture over white rice and garnish with cashew/coconut pieces

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