Share your favorite big game recipes here

[EFBell]

Alright guys, we have to cook it now that it's in the freezer so lets share those favorite Elk or other big game recipes here. Please lets try to stay on track here with recipes, questions and comments about cooking our game animals. 

 Thanks for sharing!  E

[charleslv]

I have a few but here is my favorite.
Depends on how many people eating so I will do a serving of two.
From the backstrap take two pieces about 6" long and cut a slit in the center lengthwise so there is a whole in the backstrap running lengthwise.
Tie of one end with butcher twine.
Grade peeperjack cheese
Chop Bell peppers and mushrooms mix with cheese about a total of 1 cup worth for two backstraps.
Stuff the backstrap with mixture and tie of other end with butchers twine.
Rap and tie with butcher twine three pieces of backon per backstrap.
(Optional) soak in your favorite marinade. Sometime I do sometimes I Don't I use different ones never the same.
Heat barbyque on low if gas or 8-9: inches above charcoal and slow rost the straps. It should take about 40 minutes to cook and turn constantly to prevent flame up from the backon. (Do not close the lid or you will have some flaming backstraps)
Remove backon and butchers twin and serve with your favorite vegetable or potatoes. Also goes great with Pacifica beer.

[EFBell]

 Here is a real simple and delicious chili recipe that My friend Jody cooked for us while we where in Colorado. We ate it over mashed potatoes. 

Rocky Mountain Firehouse Chili
3 lbs of elk meat, ground or chopped
2 large yellow onions
4 cloves of garlic
4 10-1/2 0z tomato sauce
4 15-1/2 0z cans of Italian style stewed tomatoes
2 15-1/2 0z cans of red kidney beans (drained)
2 small cans of mild diced green chillies  ( find in mexican food section)
4 fresh jalapeno peppers
1 cup of red bell peppers diced
5 tsp. red chili powder
3 tsp. dry cumin
2 tsp. salt
2 tsp. dry oregano
2 tsp. pepper
1 cup brown sugar
Brown elk, onion, and garlic in skillet with a small amount of oil. Drain. Add other ingredients, cover and simmer on low for an hour or more.
 

[Sawfish]

Elk Marsala.  Nothing secret about this.  Use any recipe for veal marsala, but substitute elk instead.  Pound elk into thin cutlets with meat mallet, and soak overnight in milk, then follow the recipe.

[EFBell]

Elk Marsala.  Nothing secret about this.  Use any recipe for veal marsala, but substitute elk instead.  Pound elk into thin cutlets with meat mallet, and soak overnight in milk, then follow the recipe.

 I, will try it! do you have a favorite Marsalla recipe?