Wildgame Recipes


Wild Game Grazing Board

By: Yvonne Solomon – OH – Huntin’ Wives Prostaff

Wild Game Grazing Board

Grazing boards are one of my favorite items when it comes to entertaining and date night! They are fun to create, and people love them. Being an outdoorswoman, I wanted to create my own twist to the typical grazing board by incorporating my harvested wild game! It’s pretty simple too, just add your favorite snacks and any wild game you have on hand and boom, you have a grazing board! Make it fun, be creative, and share with your friends!

What you will need

  • Wild Game
  • Cheese
  • Your Favorite Snacks
  • Cutting board and knife 
  • A board or plate for setting up the food/snacks

Steps for setting up the board

  1. Choose 1-2 wild game meats and cheese, then slice/cube them for placement on the board, and set aside. (For this board, I used Venison)
  2. Choose your snacks, and prepare them for placement on the board. (I choose usually 5-7 snacks for more of a variety)
  3.  Prepare any dips you may want for an extra kick!
  4. Take a look at what all you have prepared and let the fun creative time kick in by placing everything on the board in your own way. 
  5. After you have everything on the board the way you want it, take a step back and check out the yummy creation you just put together and grab some family or a friend to help you enjoy! 

If you try this out, take a picture and tag us, we would love to see your creations! 


Balsamic Chicken Marinade

By: Katelyn Lambert – OR – Huntin’ Wives Prostaff


Balsamic Marinade


  • 1/2c balsamic vinegar
  • 2 tbsp olive oil
  • 1-2 tbsp brown sugar (I used 2 tbsp, this sets off the acidity)
  • 1 tsp dijon mustard 
  • 1 tsp minced garlic
  • 2 tbsp Italian Seasoning
  • Salt & Paste
  • 1-2 chicken breasts 
  • Let marinade soak all day.

*I added white onions for extra kick.

*To make Italian Seasoning you can substitute dashes of basil, oregano, rosemary, parsley, thyme, and red chili flakes.

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Apple and Herb Roasted Pheasant Pheasant

By: Jamie Fuller – ND – Huntin’ Wives Prostaff

To Roast the Pheasant
  • 1 plucked, whole Pheasant
  • 2-3 Carrots
  • 2-3 Celery Sticks
  • 1 Apple, cut into wedges
  • 1 Yellow Onion (quartered)
  • Fresh Sage, Thyme
  • Kitchen Twine
To make the Brine
  • 4 C. Water
  • 4 C. Apple Cider
  • ½ C. Kosher Salt
  • Fresh Sage leaves (to preference)
  • Thyme sprigs (to preference)
  • 2 Bay leaves
  • 1 T. Peppercorns (optional)
To make the Garlic Herb Butter
  • ¼ C. Butter (room temp.)
  • 1 T. Sage
  • 1 T. Thyme
  • 1-2 Cloves of Garlic (to preference)
  • Fresh Cracked Pepper (to preference)
Steps to make the meal:
1. Make the brine by combining the ingredients and place your bird in it 24 hours before cooking. You only have to leave it in the brine for approx. 8 hours, then you can leave the bird in the fridge to dry out until you are ready to cook it.
2. Preheat the oven to 425 degrees.
3. To make the butter, mince the garlic, sage and thyme then add them to the softened butter and fresh pepper. Rub the bird with a generous amount of butter. Loosen the skin, separating it from the meat and rub the butter directly under the skin (should look like a pocket, so it’s not completely detached from the bird) and also on top of the breast and thigh meat.
4. Take a small wedge of the apple, a piece of onion, and some fresh herbs then stuff ingredients inside the cavity of the pheasant. Using kitchen twine, tie the legs together (should look like a mini Thanksgiving Turkey).
5. Grease the bottom of the pan and add vegetables, then place your pheasant in the roasting pan.
6. Roast the pheasants for about 30 minutes, or until the temperature of the pheasant thighs reach 150 degrees. Remove the pan from the oven and let it rest for about 10 minutes before carving. 
7. If you have any juices at the bottom of the pan you can pour them over your meal, and use the excess vegetables for extra sides (as desired).
8. Enjoy!
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Side note: We LOVE carbs in my household so we poured the meat and juices over wild rice, but you can dress this meal up or down, based on your preference.
This is what the Pheasant should look like once it’s full cooked, and also what it may look like on your dinner table 💁🏼‍♀️😍
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Quick and Easy Elk Backstrap Kabobs

By: Sara Wagner – ND – Huntin’ Wives Prostaff


  • Elk Backstrap (can use venison, pronghorn or waterfowl)
  • Kabob Skewers
  • Montreal Steak Seasoning marinade
  • ¼ cup Olive Oil
  • Vegetables – bell peppers, onion, mushrooms, etc.

Soak kabob skewers in water

Cut meat into 1 inch cubes.

Follow instructions on packet of Montreal Steak Seasoning marinade. (Mix seasoning with Olive Oil)

Let meat soak in marinade in the refrigerator for a minimum of 30 minutes.

Cut up your veggies

While your grill is heating up, put the meat and vegetables on the skewers.

Once your grill is hot add the skewers to the grill and cook until your desired internal temperature.

**If you like your meat medium rare like I do, you may want to partially cook your vegetables and then add them to the skewers with the meat. **

Once cooked to your ideal temperature, remove from your grill and ENJOY! 😊


Mini Bear Chimi’s

By: Kari-Lynn Smith – WA – Huntin’ Wives Prostaff
Taco meat for days!!
Is this the typical situation in your house when you make tacos too!?
Try this quick fun idea for taco meat leftovers.
– Bear picadillo…. sauté potatoes and sliced onions until potatoes are soft.
– Add ground meat and a can of Rotel tomatoes.
– Preheat oven to 425.
– Take burrito size tortillas and spoon a small amount of meat mixture and shredded cheese on tortilla.  – – – Tuck in both ends and roll and set in 9×11 Baking dish. (I ended up with 11 with the amount of left over meat I had.)
– Take a few Tablespoons of butter and garlic and melt and brush over your chimi’s.
– Bake about 15-20 mins until golden brown, sprinkle with cheese and roast a few more mins until melted.

Any ground wildgame meat works for this yummy recipe!


Bacon Wrapped Duck Breast

By: Sara Wagner- ND- Huntin’ Wives Prostaff

This is my go-to recipe for cooking duck!

(For this recipe I use a pellet grill, but you can also use a charcoal grill.  On the charcoal grill you will not be able to reverse sear it)

A couple of hours before you are ready to cook, I recommend marinating the duck breast.  I love using Montreal Steak marinade for mine.  

Heat grill to 180F.

While the grill is heating, I wrap each duck breast in bacon and secure it with a toothpick. Once all the duck is wrapped, place it on the grill for one hour.


After 1 hour on a low temp, remove the duck from the grill.  Heat your grill to 450F.

While the grill is heating, I use this time to prepare any vegetables or side dishes.

Once your grill has reached 450F, put the bacon wrapped back on the grill. 

*If your grill has a food temp probe, I recommend using that as well.

I like to set a timer for 2 minutes.  After two minutes I rotate the duck a half turn on the grill.

Set you timer again for 2 minutes.  After two minutes flip the duck.

Repeat the timer again and follow the same half turn on this side.

You may need to cook the duck longer or shorter, depending on what internal temperature you want.  This is where the food temperature probe comes in handy!




Antelope Bacon Cheddar Burgers

By: Nikki Scheer-MT- Huntin’ Wives Prostaff

1/2 c bacon
1 lb ground antelope meat
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1/4 c bread crumbs
1/2 c shredded cheddar cheese
Start out by cooking 1/2 cup of bacon until it is slightly browned. Chop up your cooked bacon and mix in a bowl with 1 pound of antelope meat. Add desired seasonings to your mixture. I use 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder. Add in 1/2 cup of shredded cheddar cheese, 1 egg, 1/4 cup of bread crumbs and mix thoroughly. Make your mixture into patties and place on the grill or a lightly oiled skillet, cooking on each side for about 5 minutes or until done.


Grilled Venison Medallions with a Horseradish Sauce

By: Yvonne Solomon -OH- Huntin’ Wives Pro Staff 

Items needed for Venison

  • Venison loin
  • 3 Tablespoons of Olive Oil
  • 2 Tablespoons of chopped parsley leaves
  • Salt and ground black pepper

Items needed for Horseradish Cream Sauce

  • 1 cup of sour cream
  • 2 tablespoons of horseradish
  • 2 teaspoons chopped parsley leaves
  • 1 lemon squeezed and zested
  • Salt for taste

Type of Grill

22” Weber, Charcoal Grill.

  1. First, season the venison with salt and pepper and then grab a small bowl to mix the parsley leaves together with the olive oil. Once mixed, spread mixture over the meat. Cover and refrigerate for at least 2 hours before grilling.
  2. Using a charcoal grill, pour hot coals evenly over 2/3 of grate and then pour remaining coals over 1/3 of the grate. (The purpose of this is to have a warmer and cooler side.)
  3. Place the lid on the grill.
  4. Once the grill is hot, sear the meat until it is nicely browned, then rotate the venison 90 degrees for no longer than a minute just to get grill marks.
  5. For the final grilling steps, place the venison on the cooler side of the grate and cook for 

1-2 minutes (depending on how rare you prefer it.)

  1. Then you may transfer the venison to a cutting board and let rest for 10 minutes while you start making the sauce. (Letting it rest is the hardest part but it is very important!)
  2. Now it’s time to make the sauce, and it’s super easy! All you have to do is mix the sour cream, horseradish, lemon juice + zest, and parsley leaves together in a small bowl and season with salt!
  3. Now that the venison is done resting, serve with the horseradish sauce under the meat.

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If you’re a horseradish fan like my husband and I, you will love this grill focused wild game recipe! We used venison from my husband’s late season Ohio whitetail harvest and man was it good!


Wildgame Bone Broth

By:  Sara WAgner -ND- Huntin’ Wives Pro Staff 

For me, I always want to use as much of the animal that I harvested as possible.  The bones are part of the animal that get overlooked frequently. Here is how I make delicious, nutrient packed bone broth.

You will need:

  • A pot big enough the cover the bones in water.
  • Roasting pan
  • A couple of onions
  • Carrot 
  • Celery
  • Bay leaf
  • 2 TBSP Apple Cider Vinegar
  • 1 TBSP peppercorn
  • Thyme 
  • Parsley

First take the bones of whatever animal you harvested.  Don’t worry about getting every little bit of meat off. Cut the bones into manageable pieces.  I use an electric saw for this step.

Bone Broth 1

Preheat your oven to 425.

Once the oven is at 425, put a little bit of olive oil in the pan, add the bones and roast for about 30 minutes.  You want the bones to be brown.

Remove the bones from the pan.  Add some water to the pan then pour mixture into the pot.

Add bones, vegetables, seasonings and ACV to the pot.

Fill pot with cold water.  Be sure to cover the bones.

bone broth 7

Bring the water above a simmer.  Do not boil.

Let this be just above a simmer for 12 hours.

bone broth 10

I check the pot every hour and skim anything off the surface.

When the time is up, remove anything solid from the pot.

bone broth 11

Pour the stock through a strainer and cheesecloth or paper towel.

Then pour stock into mason jars and pressure can.

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You can also save the bones and repeat if desired.

I love to use bone broth in the crockpot for a roast and anytime a recipe calls for broth or stock! 


Wildgame Heart Tacos/Fajitas

By:  Jenn Bickler -MT- Huntin’Wives Pro Staff Manager

Heart is one of my favorite things to eat and is a must on Valentine’s Day.

As I’ve stated before I am not one to measure while cooking so just cook to your liking.

Start by cleaning out the heart, I usually cut the top off and clean out the inside.  We usually cut into strips but have also diced it.  I like to sauté the meat in avocado oil but you can use whatever oil you prefer.  While the meat is cooking I roast peppers and onions that I cut into rounds.  I place these on a roasting pan and spray with avocado oil and place under the broiler on low and just keep turning until done to my likeness.  I prefer them to have some blackening for flavor.  Once those are complete I let them cool then cut into strips.  

When the meat is getting close to being done I add some taco seasoning (you can make your own as well).

We like to add different things every time we make these so sometimes they come out more like tacos and other times more like fajitas.  With this recipe I will cut up some radish and chop up some cilantro.  We have made guacamole and have also just placed raw avocado chunks on top.  My must have is a cilantro, lime sour cream.  I just put some sour cream into a bowl, squeeze about a half of a lime into the bowl, add some finely chopped cilantro and a little salt and stir.  

Once everything is ready to go I brown my tortillas in a skillet on both sides, add the meat (cheese if you choose to) peppers and onions, avocado or guacamole, your sour cream then top with radish and cilantro (here is where I would add any black olives or chopped lettuce if you choose).

Enjoy……eat your heart out!














Black Bear Stir Fry

By:  Kari Smith – WA – Huntin’Wives Pro Staff  01/29/2020

This year we have been truly blessed by the hunting gods. We were able to fill numerous tags across three states. There is no better feeling then to be able to provide friends and family with wild game that you have harvested, processed and prepared yourself. 
One of our many harvest this year was my husbands black bear from eastern WA. Bear is definitely new to us so I was curious on how it would turn out. I searched many different recipes and they all said the same thing…. “make sure you trim all silver skin and fat.”
Bear fat is really greasy and if it’s grilled it will just burn.  I didn’t want to ruin it my first try in the grill so I decided to use my fancy new pressure cooker.  Let me tell you…..pressure cookers are a game changer!!!!  Follow along for my recipe …..
Fist thing I did was marinade the thin strips of sliced bear back strap in a honey garlic sauce over night.  My favorite one is made by KC Masterpiece. 
– preheat your pressure cooker in sauté for 1 min
– add a little bit of oil and add stir fry veggies, meat and fresh minced garlic. Sauté for 5 mins
– add 2 cups of beef broth….I added a little bit of seasoned oil and rice wine vinegar to my broth as well
– add 1 cup of rice… I used minute rice
– secure pressure cooker lid and set cooker on “Rice” setting for 8 mins 
– Let cooker natural release pressure for 10 mins
– stir and enjoy



Salmon with Dynamite Sauce

By:  Jenn Bickler – MT – Huntin’Wives Pro Staff Manager 12/27/2019

We start out by soaking a plank to put the salmon on.  We usually let it soak for a minimum of 2 hrs. (So it doesn’t catch on fire while on the BBQ).

While your BBQ is getting to temp prepare your dynamite sauce. 
In a blender/food processor combine about 1/4 cup of olive oil, 1 bunch of cilantro, 1 tomatillo, 2 green onions and 1-2 jalapenos.  I usually use 2, cut them in half but only keep the seeds out of ONE of the halves otherwise it is way too hot. Blend until it makes a paste.
Place salmon on plank, cover your salmon with the dynamite sauce and place on the grill.  It depends on hour fish thickness but we usually end up leaving it on for 12-15 minutes.


Wonton Elk Tacos

By: Kelly McIntosh – SD – Huntin’Wives Pro Staff  12/18/19

If you are looking for a new twist for Tacos then you need to try Won ton Elk Tacos. They are simple and easy to make and are great for feeding all those hungry hunters. What you will need….

2 lbs. of ground elk meat

Shredded Colby jack cheese

Taco seasoning

One can of re fried beans

Corn (I use frozen)

Package of Won ton Wrappers (about 50)

Muffin pan

Sour Cream


Brown Elk meat in a large pan, add taco seasoning and  1/3 cup water and then add re fried beans. Turn down the pan to low. Spray muffin pan with nonstick spray. Line each muffin cup with one won ton. Spoon about 1-2 tablespoons of meat into won tons and add a little cheese on top. Now add another won ton on top pushing down so everything fits. Add another 2 tablespoons of meat, some corn, and more cheese.  Repeat until you’re all out of won tons or meat. Cook at 350 degrees for about 15 minutes until the cheese is melted and edges are crisp. Add some sour cream on top and enjoy!

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Harvest Stew

By:  Jenn Bickler – MT – Huntin’Wives Pro Staff Manager

1lb. wild game meat of your choice cut into cubes                                                        

Salt/pepper/flour for coating

2 tbls Olive oil

1 tbls butter

1/2 cup of red wine

24 oz of broth of your choice (I use Elk bone broth)

1/2 sweet onion diced

1/2 lb of carrots diced or use baby carrots

1/2 lb of celery diced

1-2 cans of diced tomatoes (I use 1 can, not a fan of diced tomatoes)

1/2 lb of parsnips peeled and medium diced

1/2 lb of rutabaga peeled and medium diced

1/2 lb of turnips peeled and medium diced

1lb of Yukon gold potatoes large diced (don’t peel)

1/2 lb of portabello mushrooms, quartered

1/2 lb of mustard greens or kale, chopped

2-3 sprigs of fresh rosemary, plucked from stem and minced

1/2 tbls of minced garlic

1/2 tbls of Worcestershire sauce

1 1/2 tbls of siracha sauce (I only use 1 because I don’t like spicy)

1/2 tbls of tabasco sauce (I use the smoke flavor tabasco)

Season meat with salt & pepper then coat with flour.  Heat olive oil and butter in skillet and sear the meat to a golden brown.  Add red wine to the pan and make a paste then pull from heat.  Transfer the meat and wine paste to a large crockpot and add broth.  Add remaining ingredients and add broth as necessary throughout the day. Turn crockpot on high for 4 hrs. or on low and let it go all day.   Serve with fresh buttermilk biscuits and enjoy!  (I made mine in a stock pot and left it on simmer for about 8 hours)

harvest stew


Smoked Mule Deer ribs

By: Kari-Lynn Smith – WA – Huntin’Wives Pro Staff

Tried out a new recipe today from my Mule deer harvest back in October.  It bums me out seeing how many people discard the ribs as scraps for grinding meat or don’t even keep the rib cage at all.  Hopefully this recipe will inspire some people to get creative!!!

• Deer Ribs
• Dry rub- a blend of brown sugar, and seasonings to your personal preference.  I chose paprika, chili powder, garlic salt, onion powder and black pepper
• Mayo
• Apple cider vinegar 
• Butter 
• Maple syrup 
• Preheat smoker to 200 degrees with hickory chips
• While the smoker preheats, it’s time to prep the ribs. Trim off all the silver skin on the bone side of the ribs.  Butter knife works great for this part.  Also trim off the big fat caps on the top side of the ribs.
• Coat ribs all the way around generously with mayo so the rub has a good base to stick too.  
• Coat the ribs with the dry rub generously on all sides. Pat down the rub to make sure it sticks
• Place the ribs bone side down on top rack of the smoker for 3 hours.
• Mix some of the dry rub with apple cider vinegar and baste every hour while cooking
• Next step for the ribs is to braise them in the smoker
• Place butter and drizzle maple syrup on foil with a little dry rub and apple Cider vinegar and wrap ribs tightly to go back in the smoker.
• Turn heat up to 250 and place ribs back in smoker for the final 2 hours.  
• Finish on the grill basted with your favorite sauce for 20 mins


Venison Salisbury Steak

By: Caroline Childers – NC – Huntin’Wives Pro Staff


  • 2lbs venison burger 
  • 1 can golden mushroom soup
  • 1 packet onion soup & dip mix
  • ½ cup Italian seasoned bread crumbs 
  • 1 packet Au Jus Gravy mix
  • ¼ cup milk
  • 1 ¼ cup water 

Crockpot Tip: I like to preheat my crockpot while preparing this so that it’s already warm when I put the hot patties in. 

1.) Mix together venison, bread crumbs, onion soup mix & milk.

2.) Patty out meat to your liking, I do smallish patties and get 14.

3.) In skillet, brown patties for about a minute.


4.) Stack in crockpot.

5.) Mix together water, mushroom soup & au ju gravy, then pour over stack.

6.) Cook on low for 3-4 hours.



Grilled Grouse Jalapeno Poppers (8 poppers)

By: Stacey Sutherlin – AK – Huntin’Wives Co-Founder

With upland game bird season in full swing in Oregon as of September 1st I thought I would share a new favorite recipe of grouse poppers with you all.

Every year we hear of the famous dove poppers in the fall and how they are to die for. Well I decided to change it up and use some fresh grouse to make the same to die for appetizer.

My little family and I had gone out for a hunt on a Saturday and my husband harvested a nice ruffed grouse. It was a fun day in the mountains and the kids were able to be a part of the harvest, cleaning, processing and preparing of the grouse.

Grouse is one of my favorite wild game birds besides pheasant. Grouse is lean, tasty and can be used for a variety of dishes. However grouse can be tricky to harvest. They tend to be pretty alert, if you see their head pop up you better pull the trigger or prepare to wait for the next grouse you see. Sometimes when they pop their head up they will fly to a nearby tree and you can sneak up and make the harvest but if they spook a second time they are bound to fly and you’ve missed your shot completely on that bird!

Grouse isn’t a wild game meat that can be purchased at the grocery store so since the kids were with us for the weekend I wanted them to be able to enjoy harvest. Here is my grouse poppers recipe from elk camp this year that was a hit with the whole family.

Grilled Grouse Jalapeno Poppers (8 popper)


2 clean grouse breasts

4 oz. Cream cheese

4 Jalapeno Peppers Cleaned (8 halves)

8 slices of bacon



Garlic powder

Olive oil


1. Remove the breasts from the bone, and divide each breast into 4 strips, resulting in 8 strips.

2. Sprinkle the grouse with salt, pepper and garlic powder to taste.

3. Slice the jalapeno peppers in half so you have one half for each grouse slice, and remove the seeds.

4. Slice the cream cheese into 8 equal chunks.

5. Drizzle jalapeno halfs lightly with olive oil.


1. Place a slice of cream cheese in a jalapeno slice.

2. Place grouse slice on top of cream cheese in jalapeno slice.

3. Wrap jalapeno slice with cream cheese and grouse in slice of bacon. You can secure bacon with a toothpick if needed.


Grill over medium heat for 8-10 minutes or until bacon is crisp or cooked to your desire.

Serve and enjoy! 


Wild Turkey Pot Pie

By: Caroline Childers – NC – Huntin’Wives Pro Staff


1.5 lbs of shredded wild turkey meat (2 lbs weighed fresh)

8 Tbsp unsalted butter

¼ cup flour

1 Tbsp cornstarch

½ cup milk

5 cloves of garlic

3 carrots

2 celery stalks

2 cups chicken stock

1 can cream of chicken soup with herbs

2-3 large potatoes

1 bag frozen peas

2 deep dish pie crusts

2 regular pie crusts

1 egg yolk

2 tsp milk


  1. Salt and pepper wild turkey breast, leg, tenderloin meat and cover with tin foil (like a packet)
  2. Bake about 2 hours at 350 degrees, until done. 
  3. Shred meat


  1. In a deep pot melt 2 Tbsp of butter then add chopped carrots, celery and minced garlic until soft, about 5 minutes. 
  2. Add chicken stock, cream of chicken soup and chopped potatoes. Bring to a boil and simmer 10 minutes. 
  3. In a small bowl whisk 8 Tbsp of melted butter and flour together until blended. In another small bowl, mix milk and cornstarch. 
  4. Add the milk/cornstarch and butter/flour mixtures to the pot, stir until blended and return to boil.
  5. Reduce heat, add turkey and peas.
  6. Cook 3 minutes and remove from heat. Allow filling to cool. 


  1. Preheat oven to 400 degrees. Once cool, pour filling into both deep dish pie crusts.
  2. Cover pies with regular pie crusts, pinch edges together
  3. Whisk egg yolk and 2 tsp milk together then brush on crusts. 
  4. Bake until top is brown, about 40 minutes.



Crock-pot Roast of yummy deliciousness

By: Jenn Bickler – MT – Huntin’Wives Pro Staff Manager

So I have seen several different names for this roast but I always add or change things up a bit to fit my particular taste.  So I just named it this!!!      I will give you a few options, you can’t go wrong with any of them.

1-2 Wild game roasts of your liking (I usually add a lean one and then a bone in or neck roast to add a little more fat/juice)

1 stick of butter

1 package of dry ranch mix with either 1 package of dry brown gravy mix or 1 package of dry Au jus mix but not both

If you don’t want to have any of the above you can add 1 package of dry Lipton onion soup mix

8-10 whole pepperoncini’s or a few large spoonfuls of the slices ones and about 1 tbls. of the juice

Put the roast(s) in the crock pot and place the stick of butter on top, sprinkle the dry seasoning packages of your choosing on top of the roast(s) then top with the pepperoncini’s and juice.  Cover and cook on low for 6-8 hrs.

I serve with mashed potatoes and shred the roast(s) and put them on top of the potatoes and thicken the gravy in the crock pot and I usually smother the meat and potatoes with it.  



finished meal


Hunter’s Casserole

By: Katelyn Lambert – OR- Huntin’Wives Pro Staff


  • Tater-tots
  • Burger (Suggestions: Beef, Bison, Deer, or Elk)
  • Salt & Pepper
  • (1) 10.5oz Cream of Celery or you can use Cream of Mushroom
  • (2) 14.5oz Canned Green Beans
  • 13×9 pan
  • Preheat oven to 350 degrees.
  • Cook the burger.
  • After burger is cooked, combine the burger, cream of celery, and green beans in the 13×9 pan.
  • Top the casserole with tater-tots.
  • Bake until tater-tots are brown, roughly 20 minutes.
  • Season with salt and pepper.



Elk Burgers With Sweet Pepper Mayo

By: Jenn Bickler – MT – Huntin’Wives Pro Staff Manager

Everybody loves a good Elk burger……am I right?  Just say yes and we will get along just fine.  Even if Elk isn’t your go to burger this mayo goes great with any burger.  We really like it on wild Turkey burgers as well.


  • 1lb. ground burger (Elk) of your choice (Elk)
  • 1 packet of dry Ranch dressing (thanks for the idea Caroline)
  • 1/2 cup to 1 cup of Mayo (depends on how much you like mayo)
  • 1/2 lemon juiced
  • Salt & Pepper to taste (I use white pepper, I just think it has more flavor)
  • 1 tsp. to 1 Tbls. of red pepper flakes (Optional, depends on how hot/spicy you like it)
  • Crisp bacon
  • Sliced cheese of your choice (Cheddar is our go to but Smoked Gouda was amazing)
  • Sliced Jalapeno’s (Optional, I don’t but the Hubby use’s Mezzetta deli sliced in the jar)
  • Roasted Peppers (I use 4-5 of the smaller ones because they are sweeter but you could use 1 large Red, Orange or Yellow one)

I start off by roasting my peppers.  Preheat oven to 350 degrees.  I place the peppers on a cookie tray and spray them with olive oil on every side. I turn them about every 10 minutes or so to make sure they don’t get too “roasted”.  I take them out after about 1/2 hour or until I feel like they have a nice brown color too them.

Put your mayo in a small bowl and add your 1/2 juiced lemon, salt, pepper, pepper flakes (if you choose) and you are going to want to dice up those delicious roasted peppers and put in as many as you like.  Sometimes we keep out a few to throw on top of the burger but that gets pretty messy.  Now put it in the fridge to rest while you prepare the rest of the meal.


While your mayo is resting in the fridge and your bacon is cooling you will mix the ranch in with the burger, make the patties and throw those babies on the grill.  Cook to your liking BUT when you feel like you have about 2 minutes or so left don’t forget to add the sliced cheese of your choice.  We used Smoked Gouda this time because that is what we had and it added a whole new level of yummy goodness!!!  Also, during this time I spray my buns (get your mind out of the gutter) and place them on the grill as well.

Time to create your burger!!  I put the sweet pepper mayo on both the bottom and the top buns.  Place the burger on the bottom bun and add your bacon (I actually add my bacon under my burger so it doesn’t pop out when I’m trying to take a bite), jalapenos (I don’t like them so I don’t add them), roasted peppers if you saved any and your top bun!!!  Super yummy and super messy!  ENJOY!!!


Steelhead Dip

By: Shantel Stratton -OR- Huntin’Wives Tribe Member

One of our favorite uses of our summer and winter steelhead is in our steelhead dip.       It is always a hit at parties (even though it’s rather hard to share sometimes) or for just us at home.

*  8 oz cream cheese
*  2/3 cup smoked steelhead, crumbled
*  1/4 tsp salt
*  1/4 tsp garlic powder
*  1/2 tsp paprika
*  1/8 tsp cayenne pepper
*  1 cup grated cheddar cheese
*  1/4 cup red onion
*  In a medium sized bowl, mash the cream cheese with a fork or potato masher. Add the smoked salmon, salt, garlic powder, paprika, cayenne pepper and grated cheddar and continue to mash until well incorporated.
*  Stir in the red onions. Spoon into a serving bowl.
*  Serve with crackers.

Crock pot Balsamic Chicken

By:  Katelyn Lambert – OR – Huntin’Wives Pro Staff  8/6/2019


  • Balsamic Vinegar
  • 3 Chicken Breasts
  • Russet Potatoes
  • Carrots
  • Chicken Broth
  • Thyme Leaves
  • Rosemary Leaves
  • Salt
  • Pepper
  • Oregano
  • Brown Sugar
  • Minced garlic


  • Spray the bottom of the crock pot with coconut or vegetable spray.
  • Dice up carrots and potatoes.
  • Place the chicken breast and the vegetables in the crock pot.
  • Pour ¼c balsamic vinegar over chicken and vegetables. As well as, 1/2c chicken broth.
  • Sprinkle 1/4c packed sugar on top.
  • Place 1 tsp of minced garlic on top.
  • I put a dash of all the remaining spices on top: salt, pepper, thyme, rosemary, and oregano.
  • Slow cook the chicken on low for 5 hours.




Stir-Fry Chop/Steak marinade recipe:

By: Courtney Bonnin – MN – Huntin’Wives Pro Staff 7/16/2019

1 1/4 c. Sugar
2 c. Soy sauce
2 c. Water
1/2 c. Sesame oil
1/3 c. Worcestershire sauce
1/3 c. Distilled vinegar
2 Tbls. Fresh, minced garlic
1 tsp. Freshly grated ginger
1/2 cup minced onion
Black pepper
(Mix together in large bowl until the sugar is dissolved. Refrigerate for 12-24 hours and allow meat to absorb the flavors of the marinade)
**If you prefer to grill then slice meat and add to stir-fried Veggies:
For 1” Steaks/Chops- Grill on high heat for 2-3 minutes per side, grill marks become visible, and steak has a light pink center. (I prefer them medium) *you can adjust time based on how you prefer your steak*
**If you are adding meat directly to the wok and cooking with veggies:
1st- Cut up carrots, zucchini, bell peppers, mushrooms, broccoli florets, water chestnuts (I cheat and buy a pre-cut frozen bag and let thaw for 12 hours)
2nd-Thinly Slice (against the grain of the muscle) your marinaded steaks/chops before you add to the hot, oiled wok (high heat- 2tsp oil should just begin smoking before you drop meat in).
3rd- Brown the sliced meat in the wok until lightly browned, 2 to 3 minutes, and then pull
out and put on a plate (It will continue cooking later, so it doesn’t need to be fully cooked at this point- you’ll just want a nice sear on it).
4th- After you transfer the meat to a plate. Add in your broccoli, bell pepper, carrots, zucchini, and mushrooms to the center of the wok. Cook and stir vegetables for 2 minutes.
5th- Add meat back into wok with veggies and along with 1/4 C of the liquid Marinade, and 1 tbsp of Sesame seeds. Mix together and cook for 2 more
Minutes (until veggies are tender).
6th- I personally serve over the top of some white/Jasmine Rice, however I believe Soba noodles would also be a good carb choice under the stir fry. Experiment with what you like and you’ll definitely ENJOY!


stir fry







Balsamic Meatloaf

By: Katelyn Lambert – OR – Huntin’Wives Pro Staff 6/25/2019


1lb burger

1 tbsp Cilantro

1 tbsp Oregano

1 tsp Salt

1 tsp Pepper

1 tbsp Minced Garlic

¼ c. Panko Breadcrumbs

1/4c. Ketchup

1 tbsp Balsamic Vinegar

Olive Oil


  • Preheat Oven to 450. Drizzle olive oil on a baking sheet.
  • Rinse off the fresh cilantro.
  • Add minced garlic, oregano, cilantro, panko, and beef in a bowl. Season with salt and pepper. Form into two separate loafs and place onto the baking sheet.
  • In a small bowl combine the Ketchup and Balsamic Vinegar. Spread the mixture on top of the meatloaf. Bake at 450 for 25 minutes, until the center is no longer pink.


Ranch Venison Burgers

By:  Caroline Childers – NC – Huntin’Wives Pro Staff 6/25/2019


Ranch Seasoning Packet

Venison Burger

Your choice of burger components


Add one packet of ranch seasoning per 1 pound of venison burger. Mix, patty and grill. 

But here’s where it gets a little more interesting and here is why I love burgers!

The best thing about making burgers at home is being able to completely customize them. Here are some things to try the next time you make burgers at home:

  • Add a fried or scrambled egg
  • Add a slice of avocado
  • Add cheese into the patty instead of on top
  • Add bacon/wrap in bacon
  • Spicy pickles
  • Add Liquid Smoke when grilling
  • My favorite: burger bowls for a bunless, low carb special
  • Sometimes I even make white gravy and pour it on top of a burger

The possibilities are truly endless! Venison makes the best yummy, lean burgers and the rest is up to your imagination!


Wildgame Enchiladas

By: Candice Long  – CO – Huntin’Wives Pro Staff 5/30/2019



2 tablespoons canola or vegetable oil – which ever you prefer

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper


1 to 1½  pound(s) ground wild game meat – I used elk

1 medium onion, finely chopped

1/2 teaspoon salt

The Rest:

Canola or vegetable oil, for frying – again which ever you prefer

12 to 14 corn tortillas

6 roasted and diced green chilies

3 cups grated Mexican style cheese

Cilantro, for garnish


Preparing the sauce:

In a saucepan over medium-low heat, combine the oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

Preparing the meat:

With the sauce simmering, brown the ground meat with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

Preparing the tortillas:

In a small skillet over medium heat, heat some oil. Lightly fry the tortillas just until soft, but do not crisp. Drain on a paper towel-lined plate.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, fill tortillas with some of the meat mixture, chilies and cheese. Roll up the tortilla and place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and remaining sauce to cover enchiladas.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve with sides, such as Mexican rice and black or pinto beans.


Momma Bear Dinner

By: Katelyn Lambert – OR – Huntin’ Wives Pro Staff  5/21/2019

1lb. Deer burger
1 box Kraft Macaroni & Cheese
4 to 5 Russet Potatoes
Salt & Pepper
Olive Oil

  • This is a kid friendly dinner that gets the whole family working together.
  • Wash the potatoes and quarter them.
  • Add a drizzle of oil to either a pan or an electric frying pan. For this recipe I love using an electric frying pan.
  • Add the potatoes to the electric frying pan and cook on medium heat for roughly 15 minutes. (with the lid on) Add a dash of salt and pepper to season.
  • Toss potatoes while cooking every few minutes.
  • While the potatoes are cooking, start to brown the deer burger in a pan.

Note: If you want more flavor, add diced up onion and garlic to the deer burger.

  • Start the Mac N Cheese per directions on the box.
  • This is where the electric frying pan works amazing. Add the burger and Mac N Cheese once they both are finished.
  • Change the heat setting to low, stir ingredients together.
  • Season with a dash of salt and pepper, or other seasonings you’d like to add.

Note: My kids like to drizzle ketchup on top.

momma bear dinner



Elk Meatloaf With Bacon Weave & Brown Sugar BBQ Glaze

By: Kari-Lynn Smith – WA – Huntin’ Wives Pro Staff 4/25/2019

1 lb. ground elk
1/2 cup Cheddar cheese
1/2 cup bbq sauce
Garlic salt
2 Tbls worchestire
 Salt and pepper to taste
2 eggs
1/2 cup panko
•place meat In bowl and add dry seasonings and panko, I go by smell.  I mix until I like the smell.  No more than a couple teaspoons should do.  A pinch of salt and pepper….mix well
• I like my meatloaf a little tacky so this is where the eggs come in.  Add one egg at a time so you don’t over do it.  Sometimes it only needs one egg.  You don’t want the meatloaf to wet, it needs to be able to keep its shape
• add 1/2 cup of bbq sauce and 1/2 cup of cheddar cheese and 2 Tbls of worchestire sauce.  Mix well.
• using your hands, shape the meat mixture into a loaf shape and place on top of bacon weave.
Bacon Weave
1 lb. thick cut bacon, parchment paper
 • lay bacon out on parchment paper in horizontal rows as close as possible.
• life the end of the bacon strips alternating every row.
• lay one strip vertically and lay bacon ends back down.
• repeat until all bacon is weaves and sprinkle cheddar cheese all over the bacon weave.
• use the parchment paper to help you roll the bacon weave tightly around the meatloaf.  
• place meatloaf in bread pan with the bacon ends down.  You want the center of the weave to be the top of the meatloaf.
Cook in preheated oven at 350 covered with foil for 1 hour and 15 minutes.  Check to see if center is 165.
• once done, remove meatloaf and place on baking sheet and baste with BBQ glaze.
BBQ Glaze – 
1 cup BBQ sauce
1 cup brown sugar
Place under broiler until glaze is bubbly and bacon forms a nice crisp.

done meatloaf


Fajita Bowls

By: Austyn Little – WA- Huntin’ Wives Tribe Member 4/25/2019

1lb Game meat of your choice or chicken
3 Bell Peppers (orange,yellow and red)
Small yellow onion (optional)
Salt, pepper and cayenne pepper
1. Take meat and slice thin like you would get as a Mexican restaurant.
2. Cut up onion to your liking.
3. Cut up bell peppers to your liking.
(I cut them thinner so they sauté better, my husband isn’t a fan of veggies so this is the only way I can get him to eat them!)
4. Heat skillet to med heat and melt butter.
5. Cook peppers and onions to your liking, mine are a little on the softer side so there is no crunch at all.
6. Throw in meat and season. I’m kind of a add as much as you think you want. But normally three or four shakes of salt n pepper is fair and a couple shapes of the cayenne pepper. But if you add too much cayenne, you’ll be sorry, did that once!
After the meat is fully cooked, you can eat it in a bowl as is, or you can put it in a tortilla with all your favorite fixings! This is a good meal for us when we are dieting and don’t want to eat carbs! This would also be good in a salad! This is a really simple meal that has great flavor without having to get fancy with it!

Venison Wellington

By: Jenn Bickler – MT – Huntin’ Wives Pro Staff / Pro Staff Manager 2/7/2019

One thing you need to know about me is that I am not one to stick to a recipe SO I just kind of wing it and make it my own. I used Antelope round roast because that is what I had but it would be excellent with backstrap or tenderloin!!


Olive Oil
1-1.5 lbs of meat of your choice
1 puff pastry (pepperidge farm puff pastry sheets) at room temp.
6-8 pieces of prosciutto
Mushrooms of your choice (I only had canned so I used 1 4oz. can of organic mushrooms, drained and diced)
1 clove of garlic diced
1-2 green onions diced
Dijon mustard
2 egg yolks beaten

I put flour on the counter and folded out the puff pastry and let it get to room temperature.

Make sure meat is patted dry then season with Salt & Pepper. Heat olive oil in a pan on med high heat and sear the meat on all sides (I did 1-2 min on each side). Set meat aside and brush Dijon mustard on every side then set in the fridge to cool for roughly 20 minutes (you don’t want it to continue cooking).

While that is cooling I added some more olive oil to the same pan and turned in down to medium. Add diced mushrooms, diced green onions and diced garlic and cook for roughly 8 minutes. Put in a different bowl and put in the fridge to cool.

When meat is cooled take it out of the fridge and wrap the prosciutto around all of the meat. Spread the mushroom mixture over the puff pastry (I just put mine in the center of the pastry, easier to roll). Put the the prosciutto wrapped meat at the edge of the puff pastry (closest to you), do the egg wash around the edges of the pastry then roll. My edges were longer than my meat so I just pinched it and folded up. Brush the egg wash all over both sides of the pastry and I set it on my broiler pan so the bottom didn’t get soggy.

Cut 3-4 slits on the top of the pastry down to the meat. I cooked it at 400 degrees for roughly 20 minutes. I checked it after 15 with my meat thermometer. We like our game at 130 degrees in the middle and it was PERFECT.


You need to let it set for 15 minutes before cutting into it. Cut larger pieces so they stay juicy. I think mine were roughly 2″.






Jalapeño Popper Venison Backstraps

By: Erica Britt – NC – Huntin’ Wives Pro Staff

This may be one of the most popular venison backstrap recipes out there. Super simple and tons of flavor while looking pretty fancy. Even if you don’t like jalapeños, just pick them off! We always grill it but recently I tried cooking it in the oven due to lack of time and did just as good! If you prefer to grill it – just skip my directions for the oven.



Venison backstrap

Cream cheese (one block usually goes well with 2 backstraps)

Jalapeños (as many as you like per strap)

Dale’s Seasoning marinade or Worcestershire

Favorite bacon

  1. First, marinade the meat in Dale’s marinade. It’s quite salty so I actually watered in down last time to get more marinade to go further and it did well. Marinade for a couple of hours or overnight.
  2. Next thing is to butterfly your backstraps being careful to not cut all the way through.
  3. Smear the cream cheese along one side of the inside of each backstrap (as much or little as you like.)
  4. Layer the jalapenos (again as much as you’d like.)
  5. Close the backstraps and tightly wrap the bacon around each backstrap until the surface is covered. How much bacon you use depends on how thin the bacon is cut and how much backstrap you have. Secure the end of each piece of bacon with a toothpick.
  6. Use a casserole or baking dish to bake in as you will have lots of liquid draining. Bake at 350 for about one hour and broil for about 5 minutes to brown the bacon if needed.
  7. Let the meat rest for 5-10 minutes to let the juices settle before cutting and serving.





Venison Italian Meatballs

By: Erica Britt – NC – Huntin’ Wives Pro Staff


My husband saw a recipe on Instagram for deer spaghetti & meatballs and I thought how good would a venison meatball recipe be? You can eat them by themselves, on top of pasta, or on a sub roll with marinara and cheese! These were made to eat alone but if you plan on using them in a pasta dish or meatball sub, replace the ketchup for marinara and there you go!

By the way, these were also super easy – the worst part was the prep and rolling them all into bite-sized pieces. They were so good and like little mini meatloaves. Definitely a comfort food but super light. I’m also proud so say, my recipe is low-fat and low-sodium so you can feel much better about eating so many 🙂



1 lb ground meat of choice (the leaner the better – we used venison)

1 tsp basil

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp parsley

1 tsp rosemary

2 tbsp low sodium W


1/4 cup grated parmesan

1 small onion chopped

1 egg

1 cup Panko breadcrumbs (this brand is lower sodium but the other brands will work)

1/4 tsp black pepper

2 tbsp ketchup (or marinara for a pasta dish/sandwich)

Topping (if eating alone:)

1/4 cup ketchup

1/4 cup brown sugar

(may need more to cover or dip, just use a 1:1 ration for both!)

    1. Preheat oven to 375 degrees. Combine all the ingredients except for the topping. (I chopped my onion in a food processor to make sure they were fine but hand chopping works too!) Mix well, but don’t over-mix – that can make the meatballs dense. *If mixture seems to dry to stick together – add a little bit of ketchup or marinara to bring it together. If it’s too wet, add some extra breadcrumbs.


  1. Grease a pan and start to roll each meatball into a golfball size. Bake for about 20 minutes or until they are brown and cooked inside.
  2. Combine your topping if needed and coat the tops of each meatball with a brush or spoon. Please in oven on broil for about 3 minutes and watch them! You want the ketchup topping to just get bubbly on top not to burn.meatballs-4
  3. Take out of the oven and cool for a few minutes. Top with extra parmesan and basil to suit. OR place over your favorite pasta dish or sub and top with extra marinara! Enjoy!

Wildgame Marinade

By: Jenn Bickler – Huntin’ Wives Pro Staff

1/4 cup soy sauce
1/4 cup whiskey
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 chopped green onion
Put meat in a ziplock bag pour marinade mixture over meat and let set in the fridge for at least 1 hour. I usually don’t let it go more than 3 hours because the soy sauce and whiskey permeate the meat so well.  Enjoy!!!

Wild Turkey Taco Pizza

By: Erica Britt – NC – Huntin’ Wives Pro Staff Member

Who doesn’t love tacos or pizza? So what’s NOT to love about this mashup with a wild game twist? Even if you don’t have ground wild turkey, it could easily be substituted with venison or hamburger or even ground chicken.

I had the craving for Cici’s taco pizza the other week. I haven’t had it in forever! It’s a super light thin-crust pizza with ground meat, lots of lettuce and tomatoes. But, the best part was the little drizzle of hot sauce that was just the right amount of spice. Of course, we no longer have a Cici’s so I had to make my own.

Enjoy my version of a taco pizza, and don’t forget, don’t be afraid to mix it up with your favorite taco ingredients (mushrooms, sour cream, peppers, or tortilla strips would make great additions!) I think this is a great way to gets kids (or non-wild game eaters to try wild game! Plus this is something east to make for weeknights.



refrigerator pizza dough

1 lb meat (turkey, deer, hamburger, etc)

1/2 onion or 1 small onion

shredded cheese



taco sauce (or fave hot sauce)


Seasoning (or buy a packet of taco seasoning):

1.5 tbsp cumin

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp oregano

1/2 tsp paprika

1 tsp salt and pepper each



  1. The first thing to do is get your chopped onion sweating in the pan with a little olive oil. Once they start to turn translucent, add in your ground meat.
  2. Preheat your oven to the time stated on the pizza crust package. Add in all of the dry spices at this point to the ground meat and cook until done.
  3. Spread your pizza dough out on a greased pan. I then baked my crust for half of the time to make sure it would cook through well before taking it out to top with the toppings. Take it out to add your cheese layer.tacopizza-3
  4. Layer the ground meat generously. Sprinkle with your favorite cheese(s) and bake for the remaining recommended time OR until crust is golden and cheese is melted.
  5. Finally, top with shredded lettuce, chopped tomatoes, and taco sauce (or a hot sauce of choice – I love Taco Bell’s brand taco sauce in the bottle!) Feel free to add any of your other favorite taco toppings like sour cream, guacamole, and tortilla strips!tacopizza-6
  6. Serve with salsa and chips! Enjoy!tacopizza-10

Elk Italian Sausage Stuffed Mushrooms

By: Jenn Bickler – Montana – Huntin’ Wives Pro Staff Member


1/4 lb. Italian Sausage (we make out own out of Deer or Elk)

1/4 Cup Finely Diced Onion

1/4 Cup Diced Mushroom Stems

3 Cloves of Garlic, Minced

Salt & Pepper to Taste

1/3 Cup Shredded Parmesan Cheese + Extra for topping each mushroom cap

4 oz. Cream Cheese Softened at Room Temp

1 Tbsp. Fresh Parsley + Extra for Garnish

16 oz. White Button Mushrooms (Cleaned & Stems Removed)


1) Cook Italian sausage until brown and crumbly. Place the cooked sausage on a paper towel lined plate and set aside.
2) Place onion, mushroom stems and garlic in the same skillet and saute for 5 minutes or until onions are translucent and mushroom stems are tender. Season with salt and pepper.
3) Cream together parmesan cheese and cream cheese in a bowl. Add crumbled sausage, cooked onion and mushroom stem mixture. Add parsley and mix until combined.
4) Preheat oven to 350 degrees.
5) Pleace the mushroom caps into a large baking sheet. Fill each mushroom cap with mixture using two spoons. Top each filled cap with extra parmesan cheese. Bake for 20-25 minutes or until the tops are lightly browned.
6) Garnish with fresh parsley.

Serve immediately or they tend to get soggy!


Peanut Butter Energy Balls

By: Kiana Meyer – Oregon

1 Cup Almond Meal

1/2 Cup GF Rolled Oats

1 Tbsp Hemp Seeds

1 Tbsp Flax Seeds

1/2 Cup Creamy Peanut Butter

1 Tbsp Honey

2 Tbsp Almond Milk

Combine all ingredients into a bowl & Roll into 1 Inch sized balls. Let stand and enjoy!! These are a perfect quick and easy source of energy for when you are on the go!


Stuffed Mashed Potato Cakes

By: Kiana Meyer – Oregon


4 Large Potatoes
6-10 Cremini Mushrooms
1/2 White Onion
1 Clove of Garlic
2 TBSP Earth Balance butter
1 TBSP Olive Oil
1/4 cup Flour (we use Bob’s Red Mill gluten free 1 to 1 baking flour)
Garlic Salt
Poultry Seasoning


1. Peel, cut and boil potatoes in a medium to large pot till they are soft enough to slide off a fork when stabbed.
2. Strain potatoes and transfer to a large bowl. Add butter, flour and salt and pepper to taste, then mash till smooth. (I add dairy free sour cream sometimes to make creamy mashed potatoes)
3. Let potatoes cool in freezer for 10 mins (you’ll be handling the potatoes so you don’t want them to hot)
4. While the potatoes are chilling, finely chop mushrooms, onions and garlic, then add to a medium pan with olive oil and saute on medium heat till onions are translucent.
5. While sauteing, season with poultry seasoning, garlic salt and pepper to taste and transfer to a bowl when done.
6. Scoop about a 1/2 cup of the potato mixture into your clean hands and flatten like a pancake. Scoop 1 Tbsp of your onions and mushroom mixture into the middle of the flatten potatoes. Add just enough potato mixture onto to cover the mixture, and add to large pan with olive oil on medium heat.
7. Fry each potato cake on eat side until golden brown. I can make about 8 medium potato cakes with this recipe.
We love to serve with eggs and brown gravy my favorite is Better than Bouillon Vegetable Base to make the gravy.

Venison Calzones

By: Erica Oakley – The Lady & The HunterDeer Calzones - Erica Britt-10


  • 2 cans refrigerated pizza dough (or one if you want a smaller, thicker calzones – one will work!)

Deer Calzones - Erica Britt-4

  • 1 lb of venison or your choice of ground meat
  • Olive oil
  • Pam Cooking Spray
  • Green pepper
  • Yellow onion
  • Italian seasoning (1 Tbsp for meat, 1 Tsp for topping)
  • Garlic powder (1/4 Tsp for meat, 1/4 Tsp for topping)
  • Onion powder (1/4 Tsp for meat, 1/4 Tsp for topping)
  • Grated Parmesan Cheese (about 2 Tbsp for topping)
  • Shredded cheese of choice (a lot!)
  • Salt and Pepper
  • Favorite Pizza sauce for dipping


  1. First, get your onions and green pepper diced and into the pan to sweat with 2-4 tablespoons of olive oil. I like to cook these low and slow to not burn them. This is a great time to defrost your meat if needed!
  2. Once your onions and peppers start to look translucent, you can add your deer meat to the pan and start to break it down. Add in 1 Tbsp Italian seasoning, 1/4 Tsp garlic powder, 1/4 Tsp onion powder, salt and pepper to taste. Cook until meat is browned. Deer Calzones - Erica Britt-2
  3. Set aside your filling and grab your crust. I like to cover a sheet pan in foil and then spray with Pam Cooking Spray before laying my crust down. I lay the first piece of dough down and spread it out as much as I can, filling in any holes as I go. Then, I lay my mixture on top. Next, I cover with my shredded cheese (I use the Italian/pizza blend and some cheddar.) Finally, I cover with the second dough layer.Deer Calzones - Erica Britt-5Deer Calzones - Erica Britt-6**If you want to make a smaller, thicker calzone, use only half of the bottom crust layer and fold it over itself.**  Deer Calzones - Erica Britt-7
  4. Poke a few holes in the top crust to keep the dough from bubbling. Place in the oven at 350 degrees and bake for about 20 minutes (will vary depending on crust size and oven.) Deer Calzones - Erica Britt-7
  5. Take your calzone out of the oven. Mix Parmesan, Italian season, salt, pepper, and garlic powder in a small bowl. Sprinkle on top and bake until browned! Deer Calzones - Erica Britt-3Deer Calzones - Erica Britt-8
  6. Serve with your favorite pizza sauce for dipping and ENJOY!!