Wild Meat

Getting the best out of wild meat

Murray Martin with his first ever moose, shot with a bow and arrow in 1963. It was recorded in the Pope and Young World Records. Shot with a 70 pound recurve bow at 30 yards

There is a right way and a wrong way to cook your wild meat, but there is one other thing you should know about getting the best taste possible and that is freezing storage time. Once wild meat has been left too long in the freezer the taste starts to deteriorate. 

Elk Kebabs

If elk is your favourite wild meat, then we have an ideal treat for you. It’s just as fancy as the best of the restaurants could serve!

12 ½ lbs elk shoulder or leg of elk, boned
16 small white onions peeled and parboiled
1 large green or bell pepper, cut into 1 ½ inch  chunks
½ cups olive oil
16 cherry tomatoes
½ cup red wine vinegar
½  lb large brown mushrooms with stems removed
1 ½ tsp salt
1 tbsp oregano leaves
2 garlic cloves, finely chopped
¼ tsp ground black pepper

Cut the elk shoulder or hip into 1 ½ inch chunks. In large bowl, combine elk chunks with the following 6 ingredients:olive oil, vinegar, salt, oregano, garlic, and black pepper. Cover and refrigerate for 4 to 6 hours. Drain elk, reserving marinade. On six 12 or 14 inch metal skewers, thread elk chunks alternately with green pepper chunks,onions, mushrooms and tomatoes. Brush with marinade. Place skew on rack in broiler pan. Boil for 15 minutes about 5 inches from the heat source, turning meat to brown all sides. Baste with the remaining marinade. This should make 6 servings.

In the above recipe, I have substituted venison for the elk meat.

Moose rouladen

Moose round steak
Salt and pepper to taste
Prepared mustard such as Dijon
1 can beef consomme
Bacon strips
Dry minced onion 
Dill pickles sliced into quarter strips

Cut moose round steak thin and pound into flat portions about 3×6 inches, depending on the number of people to be served as this makes 2 portions per person. On each 3×6-inch piece of steak, spread a coating of prepared mustard. Lay on a strip of bacon, sprinkle with onion flakes and roll around the dill pickle. Secure the rouladen with a toothpick. Brown the rouladen in a small amount of oil. Add the beef consomme and simmer for 1 to 1 ½ hours depending on thickness of the steak and tenderness. There should be enough gravy accumulated to spoon over noodles, which can be served with rouladen.

Bear chops

It is important that with all big game animals you remove as much fat as possible before cooking.

4 to 6 medium sized chops
2 white onions
salt and pepper to taste
1 can of beef or 2 bouillon cubes dissolved in 1 cup water
1 cup flour
½ cup brown mushrooms, sliced
1 egg
1 lemon
½ cup milk
1 cup bread crumbs

Add salt and pepper to flour and dredge the chops in the mixture. Mix up the egg and milk, then dip the chops in the egg mixture followed by dipping in the bread crumbs. Fry the chops over medium heat for 20 to 40 minutes. Chop the onions finely, and then add the can of beef broth and bring to a boil. Thicken, then add sliced mushrooms and the juice of a lemon. Serve chops with mushroom sauce.

Venison chop casserole

6 to 8 venison chops 
¾ cup uncooked rice
¼ cup wild rice
salt and pepper to taste
3 cups water
1 pkg. onion soup mix
3 cups water
1 can mushroom soup
1 chicken bouillon cube

Put rice and water in bottom of small roast pan or baking dish. Lay the venison chops on top. Sprinkle with Paprika, salt and pepper. Sprinkle onion soup mix over this. Spread can of mushroom soup over all and dissolve bouillon in a small amount of hot water and pour over top. Bake at 375 F for 2 hours. I have substituted pork chops in place of venison and it worked very well.

Swiss style venison

3 lbs of lean venison steak
2 large white sliced onions.
3 tbsp butter
1 cup celery very fine chopped.
½ tsp salt
1 ½ tbsp Worcestershire sauce
¼ tsp pepper
1 small can diced tomatoes
¼ tsp oregano
½ tsp garlic powder
½ tsp cinnamon
1 cup dry wine
½ cup flour

Set oven at 325 F. Combine flour with seasoning and pound into steaks with a meat hammer on both sides. Set them aside for 30 minutes. Cover again with flour and seasoning and pound once more. Melt butter in a skillet. Add the steaks and sear quickly on both sides. Add sliced onions to the meat and cook until they are golden brown. Now add the tomatoes, wine, Worcestershire sauce, garlic powder and celery. Cover the skillet and place it in the oven. Cook for 2 hours. Check often to make sure of the moisture. Remove cover for the last 15 minutes.


Maximum Big Game Freezing Time

Bear 6 months
Caribou 12 months
Deer 12 months
Elk 12 months
Goat 8 months
Moose 12 months
Sheep 6 months
Pronghorn 12 months
Stew or ground meat 3 to 4 months.

Max Small Game Freezing Time

Hare 10 months
Rabbit 12 months
Raccoon 6 months
Squirrel 10 months

Max Waterfowl Freezing Time

Ducks 4 to 6 months
Geese 4 months

I will close this week’s column with words written on a plaque hanging on my office wall:
Yesterday is gone, I cannot change it.
Today is now and I will do my best to enjoy it.
Tomorrow is my future and I will do my best to meet that day with positive thoughts, as it is not only my future, but also my very destiny.

A stew to go hunting for

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