Camel Burgers

Camel Burgers

Ground camel is one of the leanest red meats around, and these burgers taste extra meaty because of it.

It’s good to closely monitor their internal temperature with an instant-read thermometer, to avoid overcooking.

Where to Buy: Ground camel meat is available in the Washington area at Wagshal’s Market in Northwest Washington (202-363-0777) and via several online purveyors, including


Tested size: 6 servings

  • 2 pounds ground camel meat (see headnote)
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced or put through a garlic press
  • 2 tablespoons wheat-free tamari (may substitute low-sodium soy sauce)
  • 2 to 3 teaspoons ground cumin
  • 2 to 3 teaspoons ground coriander
  • 2 tablespoons finely chopped cilantro
  • 6 toasted, buttered hamburger buns (on the small side), for serving


Preheat the oven to 325 degrees. Heat a large cast-iron skillet over medium-high heat.

Combine the camel meat, red onion, garlic, tamari, the cumin and coriander (to taste) and cilantro in a mixing bowl. Gently blend with your clean hands until well incorporated, then shape the mixture into 6 patties of equal size that are about 1 inch thick.

Arrange them in the pan so they are not touching; cook for about 6 minutes or until nicely browned on the bottom, then turn them over. Transfer the skillet to the oven and cook for 6 to 8 minutes; after 5 minutes, begin spot-checking the internal temperature of the burgers with an instant-read thermometer. Pull them out at 140 degrees; let them rest (in the pan) for 5 minutes before serving on toasted, buttered buns.

Calories per serving (without buns): 160

% Daily Values*

Total Fat: 2g3%

Saturated Fat: 0g0%

Cholesterol: 95mg32%

Sodium: 420mg18%

Total Carbohydrates: 2g1%

Dietary Fiber: 0g0%

Sugar: 0g

Protein: 34g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Korean-Style Grilled Elk Lettuce Wraps

Korean-Style Grilled Elk Lettuce Wraps

In Carnivores Kitchen by RMEF Comments

Courtesy of Chef John McGannon,
Often overlooked, Korean-style BBQ is one of my favorite cuisines. The vast assortment of pickled vegetables, chilies, sake and full-flavored meats pairs well with wild game. And the style, which features quick, eat-as you-go cooking is light and exciting. Team that with a bunch of small, almost bit-sized portions and you have a social nirvana waiting to happen.

The Korean approach is to match highly seasoned meats with a wide variety of refreshing, acidic, sweet and spiced condiments. The result yields a limitless variety of flavors that will suit just about anyone’s palate.

Korean-Style Grilled Elk Lettuce Wraps
  • 2 lbs elk loin, top rounds or top sirloins—trimmed of all silver skin, fat and tendons, thinly sliced 1/4 inch
  • 2 tablespoons brown sugar

Lay the sliced meat out on a sheet pan and sprinkle with the brown sugar. Rub into the meat and allow to sit for 30 minutes. Then, marinate the meat for 10 minutes with the following mixture:

Sake Soy Marinade

1/4 cup soy sauce
1/4 cup sesame oil
1 tbsp crushed garlic
1/4 cup rice wine (sake)
pinch of black pepper

Once the meat is marinated, pre-heat a grill and quickly cook the meat. Do not overcook it. Allow the meat to rest for a couple of minutes before slicing into smaller portions. Serve in little cups of crisp lettuce. Drizzle with the sauce below and serve with Kim Chi.

Korean Dipping Sauce

1 1/2 cups soy sauce
1 cup soybean paste
1 tbsp crushed garlic
1 serrano or jalapeno pepper sliced thin
2 – 3 tbsp canola oil (or vegetable)
1 cup dry sake
1 bunch of scallions, chopped fine

Place all the ingredients in a small sauce pot and slowly bring to a simmer. Allow to simmer for 5 minutes. Adjust seasonings to taste and set aside. This dipping sauce can be served with any meat or fish and will store for a month in the refrigerator.

Kim Chi

Kim Chi is a fermented cabbage and in Korea, it’s commonly used as a garnish with just about anything. It is a refreshing acid, with unique spice and texture.

1 2-pound Napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
4-6 red radish, cut into 1-inch matchsticks
1 bunch scallions
1/3 cup red chili sauce (Korean or Sriracha)
1 inch frozen ginger, grated
1 tbsp garlic
3 tbsp sesame oil

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt and toss until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours.

After this salting, which initiates the fermentation process, drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid, transfer to a medium bowl and set aside. Place the remaining ingredients in a large bowl and stir to combine.

Add the cabbage and toss with your hands until the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a container with a snug-fitting lid.

Let this sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (Kim Chi is best after fermenting about one week). Refrigerate for up to one month.

How to Cook a Back Strap in the Oven

How to Cook a Back Strap in the Oven

How to Cook a Back Strap in the Oven
 The back strap cut of venison is analogous to the tenderloin of a cow, which is one of the more prized cuts of meat. The back strap is the long muscle running along the back of the deer that is naturally tender and juicy because it isn’t used as much as some of the muscles in the haunches and chest. Because the back strap is tender, it can be cooked in an oven without making the meat tough or dry.

Step 1

Preheat an oven to 325 degrees Fahrenheit.

Step 2

Season the back strap with salt and pepper to taste. Place it in a roasting pan.

Step 3

Place the roasting pan in the oven. Roast the back strap for one hour, or until it is 5 degrees Fahrenheit fewer than the preferred level of doneness, as indicated by an instant-read thermometer inserted into the middle of the roast. Back strap will measure 130 degrees Fahrenheit for rare, 135 for medium-rare, 140 for medium, 150 for medium-well or 155 for well done.

Step 4

Take the roasting pan out of the oven. Allow the back strap to sit for 10 minutes before carving it into serving-size slices. Serve the back strap hot.

Baked Spaghetti with Venison

Baked Spaghetti with Venison

Baked Spaghetti with Venison


“This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.”


1 h 5 m6 servings362 cals


  • Prep 25 m

  • Cook 40 m

  • Ready In 1 h 5 m

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
  4. Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

Bison Ribeye with Mushroom Rosemary Wine Reduction Sauce

Growing up, steak was always a special treat in our family. We rarely had it in but I remember each time we did, my father in particular had a twinkle in his eye and a little excited look on his face! Though my mom was an excellent cook, she wasn’t the most innovative when it came to “American food” as she would call steak. Her preparation, a fairly straightforward broiled in the oven served with steak sauce was exactly what you would expect from a suburban kitchen in the 1980s. But it didn’t matter because steak was still steak!

So it only makes sense that whenever I decide to make steak, I think of my dad and his excitement over it. Though you can certainly make steak any time of the year, my family always reserved it for special occasions like Father’s day. But whether you save it for Father’s day, someone’s birthday or to celebrate a personal milestone, steak isn’t hard to make at home and is actually a fairly quick meal, something you can do for a weeknight dinner even if you’re in the mood. And, of course, Omaha Steaks makes it easy to do, with delivery options of various cuts.

Pan searing steak in skillet is probably the easiest method for most people. Common kitchen wisdom has people searing their steaks on cast iron skillets because you can get a really great crust on the steak. But since I’ve chosen to make a mushroom wine reduction to serve with the steak, cast iron isn’t the best choice. The red wine acidity will pit the cast iron and also pick up a metallic taste from the skillet unless it’s really well seasoned. So for those of you who only rarely use your cast iron cookware, don’t worry, this recipe is perfect for you!




Serves: 2 servings
  • 3 T olive oil, divided
  • 12 oz King Trumpet mushrooms, sliced
  • 1 T soy sauce
  • 2 8 oz Omaha Steaks Bison Ribeye Steaks
  • 1 tsp chopped fresh rosemary
  • 2 tsp minced garlic
  • ¾ cup dry red wine
  • 3 T unsalted butter
  • 1 T chopped parsley leaves
  • salt and pepper
  1. Take the steak out of the refrigerator and pat them dry with paper towels.
  2. Place them on a plate with a few paper towels underneath and let the steaks come to room temperature and dry out further, about 30 to 60 minutes depending on the ambient temperature of the room.
  3. Occasionally check the paper towels and change them out.
  4. You want your steak surface to be as dry as possible to maximize the crust.
  5. Once the steaks are nearly ready, heat 1 T of olive oil in a 12-inch skillet until it shimmers from the heat.
  6. Add the mushrooms and sprinkle the soy sauce over the mushrooms.
  7. Cook, stirring constantly, until the mushrooms are soft and have browned about 5 to 7 minutes on medium high heat.
  8. Move the mushrooms (and any accumulated juice) to a bowl.
  9. In the same skillet add 1 tablespoon of oil and heat until it shimmers.
  10. Sprinkle the steaks on one side with salt and pepper and place (seasoned side down) in the skillet. Season the top side of the meat with salt and pepper and sautée the meat, about 2 to 3 minutes per side for medium-rare.
  11. Move to a large plate and tent with foil to keep warm.
  12. Add the final tablespoon of oil and immediately add the garlic and rosemary.
  13. Sautée, stirring constantly for about 15 seconds or until the garlic starts to brown then add the wine. Stir and scrape up all the browned bits off the pan, reducing the wine to about half its volume, about 2-3 minutes.
  14. Whisk in the butter, 1 tablespoon at a time, until the sauce has slightly thickened.
  15. Add the mushrooms back to the pan along with any accumulated mushroom juice to heat up.
  16. Divide half the mushrooms onto two plates, then plate the steaks over the mushrooms.
  17. Pour the remaining sauce and mushrooms over the steaks.
  18. Sprinkle with parsley leaves and serve immediately.




Oryx (‘Gemsbok’) loin stuffed with mushroom mixture

Oryx (‘Gemsbok’) loin stuffed with mushroom mixture

This dish requires a methodical approach and is simple to prepare. You can test a few of your cooking skills while preparing the Oryx loin: stuffing the loin and wrapping it in bacon (we arranged the bacon on a sheet of foil which is then used to evenly wrap the loin), and then deglazing the juices in the pan with brandy and cream.

The loin looks really beautiful cut in thick slices (to expose the mushroom and nut mixture inside) and arranged on a plate with the vegetables.

beef - ingred


(Mushroom mixture)
• 1 Small red onion – diced
• 20g Butter
• 1 Punnet Shimiji mushrooms
• 1 Sprig fresh marjoram
• 30g Crushed pecan nuts
• 15ml AB Products Black Gold balsamic reduction
• Salt & pepper

(Cauliflower mash/puree)
• 1 large cauliflower
• 20ml grated Parmesan cheese.
• 25g butter
• Pinch white pepper

• 8 Pieces streaky bacon
• 1 Oryx loin (cleaned)

• 25ml Brandy
• 25ml AB Products Malagasy Green sauce
• 100ml Fresh cream



1. Sauté the red onions in the butter with the mushrooms and pecan nuts until browned.
2. Add Black Gold and sauté until just sticky. Add fresh marjoram.
3. Make an incision into the loin; be careful not to cut all the way through. Stuff the cavity with the mushrooms and nuts; wrap with streaky bacon.

beef1 beef2 beef3 beef 4

4. Bind the loin with twine and sauté until well-browned on all sides. Depending on how well you like it cooked it can either rest at 80 degrees Celsius in the oven or be cooked at 180 degrees Celsius until desired.
5. Deglaze the pan with brandy; add Malagasy green and fresh cream. Strain the sauce through a fine sieve before serving.

beef 5 beef - cut

6. Cook the cauliflower in salted water until tender. Strain and puree in food processor with Parmesan cheese, butter and white pepper until smooth. If you don’t have a food processor, mash with fork of potato masher until smooth
7. Remove the string from the loin and slice in thumb-thick slices. Arrange with grilled vegetables, cauliflower puree and pepper sauce. Voila!

beef - black plate

PS: A black plate really shows off this dish beautifully!

L.R. Elk steaks in mushroom gravy

L.R. Elk steaks in mushroom gravy

L.R. Elk steaks in mushroom gravy

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 243.7
  • Total Fat: 4.6 g
  • Cholesterol: 76.9 mg
  • Sodium: 860.3 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 33.8 g
Number of Servings: 12


      4 lbs. elk or venison steaks
      3 cans of 98% fat free cream  of mushroom soup
      3 cup 2 % milk
      4 cups sliced fresh mushrooms
      1/4 cup cornstarch
      3 tsp. seasoned salt
              1 cup fat free sour cream


Grill steak over hot grill or brown in a pan. Place steaks into a large crock pot. Top with mushrooms. In a large bowl, whisk togethersoup , milk and salt if desired. Pour over meat. Cover and cook on high for 4-5 hours or until meat is tender. Stir a little water into cornstarch. Stir into meat mixture about 1 hour before it’s done. When meat is tender, stir in sour cream. Serve over brown rice. Makes about 12 cups.

Number of Servings: 12

Venison Stroganoff

Venison Stroganoff

Venison Stroganoff


“This is an easy and very good recipe that my family loves, cooked with venison.”


45 m 4 servings 772 cals


  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Jalapeño Blue Cheese Venison Burgers Recipe

Jalapeño Blue Cheese Venison Burgers Recipe

This hunting and camping recipe will come in handy when you are deep in the woods on a hunt or in your own backyard

This juicy jalapeño blue cheese venison burger tastes even better with bacon and extra jalapeño slices. (Photo courtesy of juicy jalapeño blue cheese venison burger tastes even better with bacon and extra jalapeño slices. (Photo courtesy of


  • 1 pound ground venison (ground turkey or ground beef)
  • 1/4 medium onion, finely chopped
  • 3 tablespoons milk
  • 1 small jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground pepper to taste
  • 1/8 teaspoon liquid smoke
  • 1/8 teaspoon hot sauce


Combine all ingredients together in a bowl. Do not overwork the meat when combining or it will be tough.

Form into 6 patties and place on the grill to cook. You may also put them in foil packets and place on hot coals, or even fry them. I always brown the bun with butter in a pan, broiler or grill.

Cook for 10 to 15 minutes and garnish with blue cheese crumbles – or blue cheese dressing – bacon and extra jalapeno slices if you wish.

Serve with homemade french fries or potato wedges.

EASY Exotic meat Recipe – Marinated roasted ZEBRA 🍖🍷🍃

EASY Exotic meat Recipe – Marinated roasted ZEBRA 🍖🍷🍃

 Hey steemers!

Not a lot of people have tried this meal, some of you dont like exotic meat and some of you love it! Here is a recipe that I want to share with you guys, it is delicious !


You will need:

A zebra roast, this one is from South Africa farm

Preparation of marinade:

  • carrots
  • onions
  • shallots
  • celery branch
  • Mushroom
  • garlic
  • Parsley, thyme, laurel
  • Red wine or white wine
  • oil


Cut all of the ingredients and place them in a large bowl.

Poor the wine on it with a spoon of oil .Place the meat pieces in the bottom of the bowl and cover with the ingredients. Marinate roast zebra overnight in refrigerator. Drain roast on absorbent paper before cooking.

When marinated, slice roast 3 to 4 cm thick. Cook them in the frying pan over high heat. The meat should not be overcooked.

Put the meat in a serving dish.
You can serve it with vegetables or with mashed potatoes, it is super easy and delicious!

Barbecued venison salad with raspberry balsamic

Barbecued venison salad with raspberry balsamic


Barbecued venison salad with raspberry balsamic


Venison and raspberries are a beautiful match. This is easy and delicious summer entertaining fare. If you can’t get venison, use lamb.


  1. Heat barbecue on medium to high heat. Rub oil over venison and season with salt. Drizzle eggplant, capsicum, asparagus, corn and red onion with olive oil. Cook venison backstraps for 2-3 minutes on each side for medium (do not cook more than medium).
  2. Set meat aside to rest before slicing. Cook eggplant, capsicum, asparagus, corn and red onion for 5-10 minutes on barbecue until cooked through.
  3. To make the dressing, shake all ingredients together in a screw-top jar until well combined.
  4. When cool enough to handle, cut corn kernels off the cob using a sharp knife.
  5. To serve, toss salad leaves and cherry tomatoes with barbecued vegetables and venison. Divide between plates and drizzle with raspberry balsamic dressing.

Best Smoked Venison Recipe


Best Smoked Venison Recipe

This DIY smoked venison recipe is easy to follow and super delicious

Smoked Venison Roast


  • 5 to 7 pounds of venison roast, loin, sirloin, neck or shoulder
  • 1/2 pound of bacon, finely chopped
  • 2 garlic cloves, minced
  • 1/2 of cup oil
  • 1 cup of dry red wine
  • freshly ground black pepper


Trim any silvering or fat from the venison meat. Place a few slits along the top of the roast and fill with the minced garlic and bacon. Completely brush with oil and season with freshly ground black pepper.

Pour 1/2 cup of wine into smoker water pan, then fill the rest with water. Place a pan below the venison roast to catch the juices; this will later be used to make gravy.

Place the venison roast on the rack and smoke according to smoker’s manufacturer instructions, should be approximately 5 hours.

Every now and then you will need to add a few briquettes to maintain a good cooking temperature, and you’ll need brush oil on the venison roast every hour. At that time, your neighbors will likely come over and ask what you are cooking.

The meat is done smoking when the internal temperature reaches 130 to 135 degrees F.

Take the venison roast out and place in a large stock pot or dutch oven. Pour the remaining wine over the venison and continue to cook on simmer for approximately 45 minutes or when internal temperature reaches 165 to 170 degrees.

Pan Venison Gravy


  • 3 slices of bacon, chopped
  • 3 TBS of flour (don’t use cornstarch)
  • 1 cup of homemade beef broth
  • kosher salt
  • freshly ground black pepper


Place the bacon in a heavy frying pan and fry just until done, but not crispy. Sprinkle the flour in the pan and cook/whisk for a couple minutes and add the juices from the smoker pan.

Now slowly add the broth and continue to cook until thickened. Taste it and add salt and pepper as needed.

Serve the venison meat hot (or cold) with gravy. The leftovers can be sliced and heated in a skillet with some of your favorite barbecue sauce for sandwiches. It will be delicious no matter how you serve it. For more information about this recipe, please visit:

Venison, Spinach & Egg Casserole

Venison, Spinach & Egg Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 Servings

Venison, Spinach & Egg Casserole


  • 1T Butter
  • 1 Small Onion
  • 1 Pound Ground Venison (marinated in liquid smoke and garlic) You can also use ground beef or ground bison.
  • 1 ½ t himalayian pink salt
  • 1 t garlic powder
  • 3 handfuls spinach or greens of choice
  • 12 eggs


  1. Pre-heat oven to 350°.
  2. Grease a 13×9 casserole dish. ( I used butter)
  3. Heat butter in skillet and add chopped onion for around 5 minutes.
  4. Add ground venison and cook until brown. ½ the garlic and ½ the salt to the meat.
  5. Add spinach and let the spinach wilt while stirring.
  6. In a separate bowl add eggs and leftover salt and garlic. Whisk briskly.
  7. Add meat to casserole dish ( I put two thin slices of butter at the bottom of the dish.)
  8. Pour egg mixture on top.
  9. Cover dish with foil and cook 30 minutes. Remove foil and cook 5-10 minutes until eggs are cooked to desired consistency.
  10. Enjoy!

Venison Spinach Egg Casserole via



Barbecued Emu, Ostrich or Kangaroo Fillet

Barbecued Emu, Ostrich or Kangaroo Fillet



READY IN: 20mins

Peter J
Top Review by Peter J
I used this to cook some kangaroo fillets and it really was splendid! The flavors blended really well with the meat and the consistency and oil content was just right to give great results on a BBQ. The wine played quite a large place in the flavor so it’s worth using decent wine … More


  • SERVINGS 4-6


  1. Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
  2. Place in dish with meat to marinate for 2 hours, turning occasionally.
  3. Drain meat, reserving the marinade.
  4. Cook on barbecue until just browned, brushing with marinade.

Venison Steaks made with Red Wine Marinade

 Red Wine Venison Marinade

Here we have a great classic. Red wine is the perfect accompaniment to game meats, especially when you allow them to soak in it as a marinade for a few hours. This recipe includes allspice and mustard, which will add a nice earthy tang to your meat without being overpowering.


Venison Steaks made with Red Wine Marinade

Image and Recipe via: Arkansas Outdoors Online


  • 1/3 cup red wine
  • ¼ cup olive oil
  • 1 tsp sugar
  • pinch of allspice
  • 2 cloves garlic, minced
  • ½ small onion, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy Sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp Dijon mustard

Venison Tenderloin with Blackberry Sauce

Venison Tenderloin with Blackberry Sauce

This delicious and simple recipe is the perfect way to highlight the subtle game notes in venison with blackberry, a wonderful berry for pairing with red meats.



  • 1 lb venison tenderloin or backstrap
  • 1 cup dry red wine
  • 3 tbsp Dijon mustard
  • 2 cups chicken stock
  • 3 tbspblackberry jam
  • Salt/pepper


Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.

Heat a skillet with some two tablespoons of butter and one tablespoon of olive oil. Brown the tenderloin over medium-high heat until medium rare, five minutes on each side.

Cover tenderloin with tin foil; it will still be cooking.

Deglaze the pan with chicken stock; reduce by half and add the jam. Cook until the marinade thickens and serve over sliced venison.

Miso-Glazed Venison Steaks

Miso-Glazed Venison Steaks

In the northern hemisphere, the mid-summer mark has gone and past. We both hope you all are doing well, considering how long it’s been since we’ve posted, and that you’re keeping close to your grills. It is odd, knowing that this will be the last year that either of us will be able to grill all year round. When I join Jen in Nebraska, the coming Midwestern winter will most likely force us to change our spoiled SoCal grilling habits. So while it’s still warm and fair outside, we encourage you all to grill grill grill!

And if you’re having trouble thinking of new, creative ways to grill, give this recipe a try. It’s unique, easy and quick, perfect for those hot summer days when you’d rather not spend long hours in a hot kitchen to make a dynamite meal. Serve these Miso-Glazed Venison Steaks with your favorite side dishes or go light and serve it with rice, steamed veggies and a salad. As always, enjoy!

Servings: 2
Prep Time: 40 minutes
Cooking Time:10-12 minutes
– 1 to 1 1/2 lbs. venison steaks
– 3 tbs. of red wine vinegar
– 2 tbs. of yellow miso paste
– 1 tbs. of packed brown sugar
– 1/8 tsp. of cayenne pepper
– 2 cloves of garlic, minced
– fresh ground pepper

1. Remove all silver skin and fat from venison.

2. Combine vinegar, miso paste, brown sugar, cayenne pepper and garlic in a small bowl. Stir until you get a smooth paste. 

3. Spread paste onto both sides of venison steaks and sprinkle with ground pepper. Set aside at room temperature for 30 minutes.

4. While steaks are resting, start the grill and prepare it to medium-high heat. Once grill is hot enough, grill the steaks for roughly 3-5 minutes per side, depending on the thickness of the steaks. DO NOT overcook the steaks because venison can easily get dry and tough. Cook to medium-rare at most.

Serve with your favorite sides and enjoy!




When the weather chills and many cant go outside to cook a delicious wild game steak, here is a recipe that will keep your body warm and your tummy full.
I used Elk steaks but have repeated this recipe with deer and antelope and it is just as delicious.

This sweet blend of apples, brown sugar, maple syrup and whiskey elevates any cut of meat. I served mine over a bed of wild rice.

Apple Whiskey Glazed Elk Steaks with wild rice


3 pounds Elk Steaks

1/3 cup finely chopped onion

2 cloves garlic crushed

1 tablespoons apple cider vinegar

1 ½ tablespoons dark brown sugar

3 tablespoon maple syrup

3 ounces apple whiskey or plain whiskey

8 ounces chicken broth or stock

4 ounces apple cider or apple juice

2 medium apples peeled and sliced thin

4 tablespoons butter

2 tablespoons flour plus ½ cup flour on side

Corn or vegetable oil (do not use olive oil)




Heat oil in frying pan on medium high heat

Mix pepper and salt to ½ cup flour

Lightly flour Elk steaks and fry until cooked browned, turn meat and repeat on opposite side. Cook to med-rare or medium

Remove meat from pan and set aside letting rest


Leave oil in pan and sauté onions until soft

Add garlic and sauté another one minute

Add apple cider vinegar and brown sugar, cook two minutes stirring often until sugar is dissolved

Add whiskey, maple syrup, chicken broth or stock and apple cider or apple juice bring to boil

Stir in apple slices, continue to boil; cook 5 to 8 minutes until apples are soft.

Reduce heat to low

Slowly stir in two tablespoons of flour from dredge and 4 tablespoons of butter

Cook on low until sauce starts to thicken
(Adding more flour if needed)

Season with salt and pepper to taste

Serve atop wild rice.

From Field To Plate

The Wild Chef


Ostrich steak with celeriac mash and red wine sauce

Ostrich steak with celeriac mash and red wine sauce

Ostrich steak with celeriac mash and red wine sauce recipe

 Serves: 4  Time: 1 hr 40 mins


  • Red wine sauce

  • 100g ostrich steak, cut into strips
  • 30ml (2 tbsp) olive oil
  • 125ml (½ cup) red wine
  • 10ml (2 tsp) soy sauce
  • 150ml water
  • ¼ beef stock cube
  • 2 garlic cloves, finely chopped
  • 1 red onion, finely chopped
  • freshly ground black pepper, to taste
  • Celeriac mash

  • 4 large potatoes salt, to taste
  • 1 celeriac, peeled and cubed
  • 60ml (¼ cup) fresh cream
  • 15ml (1 tbsp) butter
  • salt and freshly ground black pepper, to taste
  • 4 x 100g ostrich steaks or fillets
  • 20ml (4 tsp) oil, for frying
  • Maldon salt and freshly
  • ground black pepper, to taste
  • 20ml (4 tsp) cake flour
  • 45ml (3 tbsp) water



For the sauce, brown the steak in a hot saucepan with the oil. Add the red wine, soy sauce, 125ml (½ cup) of the water, the stock cube, garlic, onion and pepper. Bring to the boil, reduce the heat, cover and simmer until the sauce is a rich, red-brown colour, about 1 hour. Remove from the heat and strain, discarding the solids except for a few onions. Replace these in the sauce and set aside to keep warm.


For the mash, boil the potatoes in salted water until soft, about 40 minutes. Drain and cool slightly, then pull the skin off with your fingers.


Boil the celeriac in a small saucepan of water until very soft. Drain and mash in a separate bowl.


Return the potatoes to the pot and mash well. Add the cream, butter and mashed celeriac and season. Set aside to keep warm.


For the steaks, heat a non-stick frying pan with a little oil until smoking. Fry the steaks until very brown, about 4 minutes on each side for rare, 7 – 9 minutes for well done. You may need to turn the pan down so that they don’t burn. Just before removing the steaks from the heat, season and turn once more to coat. Set aside for 2 minutes to rest while you finish the sauce.


Mix the flour with the water until smooth and pour into the hot sauce, stirring until it thickens.


Divide the mash between 4 warmed plates. Slice the steaks and arrange next to the mash, than spoon over some of the sauce. Serve immediately. This is delicious with roast winter vegetables on the side.

Elk Burgundy

Elk Burgundy

Elk Burgundy

Elk Burgundy, or better referred to as Bourguignonne, is cubed elk meat slow cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings. Serve over cream style mashed potatoes or polenta.


  • 1 1/2 to 2 pounds of elk stew meat cut into cubes
  • 2 cups of red wine (Burgundy, Chianti or Merlot)
  • 1 cup of Brandy
  • 2 1/2 cups of beef stock
  • 6 thick slices of bacon, coarsely chopped
  • 2 tablespoons of tomato paste
  • 1 onion, diced
  • 1 cup pearl onions
  • 16 ounces of sliced mushrooms
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 teaspoons of thyme
  • 2 tablespoons of butter
  • 4 tablespoons of flour
  • 2 tablespoons of cornstarch
  • salt and pepper
  • 4 green onions, chopped (optional)