If you ever wonder what to make with all of the wild game burger you have in the freezer, you’re not alone. Here’s a quick list of seven of my favorite ground game recipes that may inspire you to start dishing up. ~Enjoy!
My version of elk chili uses ground elk meat and plenty of it. It also incorporates common ingredients like onions, garlic, diced tomatoes, broth and red wine. The blend of seasonings adds a complex chili flavor combining mildly-hot, sweet and fruity elements to each bite.
What makes my chili unlike other recipes you might ask? I add diced sweet potatoes and hominy. You’d probably think that I was making a stew but trust me the diced sweet potatoes stay firm and take on the flavor from the thick red sauce while the hominy adds texture and subtle hints of corn flavoring to the overall base of the chili.
Garnish a bowl of this elk chili with shredded cheese, green onion, cilantro and a dollop of sour cream and you’ll find yourself cleaning out the bottom of the bowl.
This Elk Salisbury Steak recipe is ready in just 30 minutes and is made with a few ingredients which makes it an easy to prepare dish for any day of the week. If you don’t want to use onions in the gravy, replace them with mushrooms. I threw in a sliced Anaheim chile along with the onions to add a bit of warmth to the gravy. There really is no wrong way to cook when your the one doing the cooking.
For this recipe, I use ground venison combined with olive oil, grated pecorino cheese and a few simple seasonings that help to flavor and bind the meat. Instead of shaping into a loaf, like the classic, I flatten the ground meat on top of a long piece of plastic wrap until it’s about ½ inch thick. Then working in layers, I add thin slices of prosciutto (a dry-cured ham), provolone cheese and wilted baby spinach. Finally I carefully roll up the meat, turning it to secure all of the stuffing ingredients tightly inside and drizzle the top with the remaining olive oil.
The rich flavor from the ground venison, savory flavors from the salty prosciutto and combination of cheeses makes this recipe a tasty spin to a classic.
With a mild essence of grated onion, chopped parsley, minced garlic and a few other seasonings, these flavor-packed burgers are juicer than grilled hamburgers. The secret? I cook these burgers on my outdoor flat-top grill (some might call it a griddle). They cook more evenly and retain more moisture because the entire burger is seared slightly, which holds in the moisture. On a traditional grill, only the area that touches the grill is seared. Plus, I’m able to cook the onions and toast the buns on the same flat-top grill.
I know that there are a million recipes out there for enchiladas, but what I like best about this recipe is that I usually have all of the ingredients in my pantry as well as my refrigerator. I made these wild game enchiladas with ground antelope meat, but you can substitute using any other game that you have. The red enchilada sauce usually yields about 2 cups which is perfect for me since I prefer enchiladas that aren’t drowning in sauce.
This simple curried antelope meat pie is a perfect way to serve up a mouthwatering, flavorful, wild game dinner. Simply made with ground antelope, carrots, onion, sharp cheddar cheese and a blend of seasonings baked in a flaky puff pastry shell.
One of my favorite dishes to serve to family and friends is a tasty elk cornbread casserole. It’s easy to prepare and uses ground elk, which you hopefully have plenty of in your freezer.
This casserole is a quick and easy crowd-pleaser, combining elk, chopped onion, yellow bell pepper, sweet corn, a blend of spices and mild shredded cheese. But the pièce de resistance that makes this casserole so irresistible is the cornbread batter topping. You can make your favorite cornbread from scratch, or if you’re pressed for time any store-bought cornbread mix will work fine. Just be sure to follow the directions on the package so you have at least 2 cups of prepared batter.