Venison Recipe by Stacy Lyn Harris Featured in Outdoor News

Stacy Lyn HarrisPlymouth, Minn. —As a best selling cookbook author, blogger, speaker and TV host, Stacy Lyn Harris is fast-becoming a household name in the culinary world, and in August editions of Outdoor News, readers are treated to a recipe by Stacy Lyn featuring venison. [Read more…]

Author, Chef Discusses Sustainable Living on Deer Talk Now

Tracking The Outdoors In Stacy HarrisIOLA, Wis. – Stacy Harris grew up in Alabama with an appreciation of the outdoors and great cooking, and now she continues that passion with her successful books and videos offering her suggestions and insights.

Harris will be the special guest on Deer Talk Now on March 27 with hosts Dan Schmidt and Brad Rucks of Deer & Deer Hunting! The 1-hour webcast airs at 12 p.m. Central from Deer & Deer Hunting headquarters in Wisconsin. Deer Talk Now is presented by Mathews, Carbon Express and ICOtec. [Read more…]

Montana Venison Steak Rub

Montana Venison Steak Rub

(Serves 4)
4  8oz. Steaks (all silver skin removed) & rubbed w/ olive oil
3 Tbls Maple Syrup
1 Tbls Chili Powder
1 Tbls Black Pepper
1 Tsp Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Ground Cloves
3 Minced Garlic Cloves

Grill steaks on high heat for 3 minutes on each side
Mix the ingredients in a bowl
Rub steaks with mixture from bowl
Cook another 2 minutes per side

Hi Mountain Seasonings Introduces Hunter’s Blend Summer Sausage

Hi Mountain Seasonings Hunter’s Blend Summer SausageRIVERTON, Wyo. (August 1, 2012) — Summer sausage isn’t just for summer. It’s a delicious snack that can be made and enjoyed all year long. With hunting season just around the corner, Hi Mountain Seasonings is pleased to announce that the Hunter’s Blend flavor has been so overwhelmingly popular that the company has added it to the Summer Sausage Line. The special blend of garlic and pepper with a subtle hint of hickory and finished with just a touch of heat has taken home jerky making to another level.  [Read more…]

What To Do With All Your Venison?

Are you wondering what to do with all of your venison? Maybe looking for some new creative recipes to try, share with family and friends? Look no further, “From Forest To Fork” is here to assist!

Katie captures the Adventure of putting Wild Game on your table fresh, simple, and delightful recipes!

Viewing this site, just might make you want to go out and get some more varietals of venison!

Give it a look for yourself, here!

Venison Steak w/ Port Sauce

Venison Steak w/ Port Sauce

Venison Steak w/ Port Sauce

 

(Serves 4)

8oz. Steaks (all silver skin removed)
Salt & Pepper
2 Tbs Olive oil
1/4 Cup Ruby Port
1 Tbs Butter

Heat 2 Tbl of olive oil in frying pan on High heat > lightly season all sides of meat with salt & pepper.
Brown meat in pan 2-3 mins per side > remove meat and put on cutting board
Reduce heat to Medium > Deglaze pan by adding Port, scrapping bottom of pan (1 min)
Add juice from meat on cutting board > add butter
Place meat on heated plates > pour Port sauce on meat

Venison w/ Balsamic Vinegar & Onions

1-1 ½ lbs of tenderloin (all silver skin removed)
Salt & Pepper
3 Tbs Olive oil
1-1 ½ Cups of Red Onion sliced thin
1/4 Cup Balsamic Vinegar
1/2 Cup of Beef Stock or Water
4 Tbs Butter

(Serves  4)

Heat 2 Tbl of olive oil in frying pan on High heat > lightly season all sides of meat with salt & pepper.
Brown meat in pan 4-6 mins per side > remove meat and put on cutting board
Add remaining olive oil into pan and saute onions until golden brown
Add vinegar > cook until pan is dry
Add beef stock or water and bring to boil > scraping and stirring the glaze from bottom of pan
Add 2 Tbls butter to sauce and whisk > remove from heat
Slice meat 1/8-1/4 cross gran of loin
Place meat on heated plates > pour sauce on meat

10 Ideas for Efficient Elk Hunting

Rocky Mountain Elk FoundationMISSOULA, Mont.–If you’re an elk hunter, or would like to be, the Rocky Mountain Elk Foundation is offering 10 ideas for improving your efficiency this hunting season.

All were condensed from recent and coming features in RMEF’s bi-monthly member magazine, Bugle. A subscription comes with an annual RMEF membership for $35. To join, call 800-CALL ELK or visit www.rmef.org.

1. Scout from Space
If you’ve looked into the night sky, you’ve noticed the many satellites now orbiting our planet. They’re great tools for today’s hunter. Google Earth (earth.google.com) uses satellite images and aerial photography to give birds-eye views of elk country. Locate meadows, burns, roads, water, heavy-timber escape areas and more. You can even find places where the forest canopy thins to suggest hidden grazing spots for elk. Newer GPS units accept uploaded coordinates from Google Earth, allowing you to walk directly to and more efficiently ground-truth potential honeyholes. [Read more…]

Care And Preparation Of Wild Turkey

When a variety of wild turkey hunters at Montana Fish, Wildlife & Parks were asked about preparing and handling wild turkey meat, there was unanimous agreement on a few important points.

Wild turkey is sensitive to over-cooking, as is most game meat, said Dwayne Andrews, of FWP’s Miles City office. Expect excellent white meat on the breasts, with dark meat on the legs that can be tough and must be cooked differently from the breast fillets. [Read more…]

Cookbook is Good Luck Charm for Elk Hunters

MISSOULA, Mont. Through the ages, many cultures developed special rituals meant to bring good luck to hunters. For today’s elk hunter, no sendoff conveys best wishes and confidence like The New Elk Hunter’s Cookbook and Meat Care Guide from the Rocky Mountain Elk Foundation.

The 292-page book is a collection of favorite recipes from members of the habitat conservation organization, which has conserved more than 5.6 million acres for elk and other wildlife.

Different versions of elk chili, stew, roast, steak, stroganoff, meat loaf and casseroles are included along with many unique and wonderful recipes such as:

Elk Henley in Puffed Pastry1 stick butter (1/2 cup)
2 pounds elk meat, cut into 1-inch cubes
4 slices bacon, diced
2 large onions, chunked
1 pound fresh mushrooms, sliced
3 tablespoons flour
1 cup port wine
6 juniper berries
1 can beef broth
1 teaspoon thyme
salt and pepper to taste
1 sheet puffed pastry
1 egg
1 tablespoon water

Melt butter in deep skillet. Add elk meat a few pieces at a time and brown. Remove from pan and set aside. Fry bacon until crisp. Set aside with elk. Add onions and mushrooms to pan and cook until golden brown. Stir in flour. Add port, juniper berries, broth and thyme. Bring to a boil. Add elk and bacon and simmer for about 30 minutes. With a slotted spoon, place elk in a greased, deep-sided casserole dish. Continue cooking sauce on medium heat until sauce thickens. Salt and pepper to taste. Pour sauce over elk. Roll out pastry to fit casserole dish and place atop meat mixture. Glaze with an egg glaze, made by beating an egg with tablespoon water. Bake at 400 degrees until crust is golden brown. Allow to cool for 5-10 minutes before serving.

The Elk Foundation cookbook also includes tips on caring for elk meat from field to freezer, aging instructions, essays on enjoying the bounty of a successful hunt, and recipes for various other game and meats plus everything from salads to desserts.

The New Elk Hunter’s Cookbook and Meat Care Guide is $19.95 plus shipping (next-day delivery is available). Order online at www.rmef.org.