Game & Fish Recipes

We would like to invite all our wonderful chefs out there to share with us the best recipes you have found over the years for deer, elk, moose, fish & any other game. We would like this site to be an informative, interactive site that is family friendly and helpful. Please feel free to e-mail us with the dishes that make you proud.


[Elk Meat Loaf]
1 lb Ground Elk
1 8 oz Can Tomato Sauce
1 cup Italian Bread Crumbs
1 egg
1/2 Med Onion chopped
1/2 Med Bell pepper chopped
2 Tablespoon parsley
1 Tablespoon Worcestershire sauce
1 tsp Salt
pinch Rosemary sprigs
2 cups good spaghetti sauce 

Combine all ingredients in Mix well. Press into 9x9x2 loaf pan. Cook in 350 degree oven for 25 to 30 minutes. Cover with Spaghetti Sauce. Great served with mashed potato's.

[Venison Roast]
4-6 slices of bacon
1 tsp. Salt
One half tsp. pepper
1 quart meat stock
garlic or garlic powder
six small carrots
six mushrooms
1 medium onion
one half cup minced celery
Two thirds cup sherry

Fry 6 slices of bacon (crisp) in Dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery. Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce. Add Sherry.

[Venison Meatloaf]
2 lb ground venison
1/2 lb ground beef
1 tbsp. butter or margarine
1/2 cup minced onion
1/4 cup minced celery
2 eggs
1 cup quick oatmeal
1/2 cup sherry, red wine or milk
2 tsp. salt
1 tsp. pepper
1 tbsp. sugar
1/2 tsp garlic powder
1/2 tsp thyme leaves
1/2 tsp oregano leaves

About 2 hours ahead or early in day: Preheat oven to 350 degrees. In 8-inch skillet over medium heat, in hot butter or margarine, cook onion and celery until tender, about 5 minutes. Meanwhile, in large bowl, with fork, beat eggs, slightly. Stir in bread crumbs and all other ingredients. Add venison, beef and onion mixture; mix well. Place mixture in 9x5" loaf pan and bake 1 1/2 hours. Pour off pan juices. Serve hot or cold. Makes 8 to 10 servings.

[Moose Roast] by Scott & Nancy Leindecker
"This is the best moose roast recipe I have every tasted."

1-4 lbs. moose roast
3-4 strips bacon
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 tbsp. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp. chopped onions
3 tbsp. flour
1 cup cranberry juice
1 cup milk

Remove fat from moose and wipe well with clean cloth. Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl. Mix the following ingredients and pour over roast. Cover and marinate roast for 24 to 48 hours in the refrigerator. Turn roast often if marinate does not cover completely. 

Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour. Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour. When cooked, remove from pan to hot platter. Add flour to pan dripping and cook for 5 minutes. Add milk, stirring constantly until gravy is desired thickness. [Taken from Northern Cookbook by Eleanor A. Ellis]

[Sweet-n-Sour Bear] by Terry & Karen Salandini
2 lb. bear meat cubed to 1 inch
½ cup flour
½ cup shortening
½ tsp. salt
½ tsp. pepper
½ cup water
¼ cup red wine vinegar
3 Tbsp. soy sauce
1 cup apricot-pineapple preserves (jam)
1 medium bell pepper, diced

Sprinkle bear cubes with salt and pepper, coat with flour. Brown well over medium heat in shortening (do not cover). After browning add water, wine vinegar and soy sauce, cover and simmer for 45 minutes. Add preserves and peppers, cover and simmer for an additional 30 minutes. Sweet-n-Sour Bear serves well over white rice or pan fried Chinese noodles. Mashed or baked potatoes, gravy and hot bread rolls compliment well.
 

[Grilled Steelhead] by Sharon Watson
Steelhead or salmon steaks
Olive oil
Salt and pepper, or your favorite fish seasonings.

My favorite is lemon pepper, or you can add a few squirts of lemon juice along with the olive oil. Cut into steaks and place on grill. Pour a little olive oil over each steak. Season and grill about 5 - 10 minutes on each side, depending on thickness. If you've left the skin on, it will gradually pull away from the skin as it cooks and you can use a spatula to lift it off the skin.

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