With the kids back in school and the weather cooling off, it can only mean one thing: summer is almost over. Labor Day is just around the corner so invite over some family and friends and host a cookout for this all-American holiday.
Whether you’re looking for the perfect fish recipes, some backyard barbecue classics, or a show-stopping venison marinade, we’ve got you covered. Since you’ve been itching to cook up your hard-earned game, fire up the grill and check out these 10 delicious game grilling recipes from the pros over at the Sportsman Channel.
(Catch Tom on Meet the McMillans on the Sportsman Channel)
Meat Choice to Use
- Elk back strap, pounded flat
- Deer minute steaks
- or Stag cutlets
- Italian dressing
- Cream cheese
- Chopped green onions
- Chopped jalapeños
1. Place a slice of cream cheese and desired amount of onions and jalapeños along the length of one end of the piece of meat.
2. Roll up and wrap with a piece of thin bacon, secure with toothpicks.
3. Season the roll with any wild game seasoning of your choice.
4. Be sure to cook slow and thoroughly, due to the thickness of the rolls.
(Jana is the host of Skull Bound TV on the Sportsman Channel)
- 1 package of bacon
- 1 lb. venison or 4 steaks/backstraps
- 8 oz. cream cheese
- 1 jalapeño or green pepper
- 1 cup balsamic dressing
- 1 cup worcestershire sauce
1. Thaw venison steaks or backstraps (if needed), cut into thin strips approx. 3-4 inches long, soak in a mixture of 50% balsamic dressing and 50% worcestershire sauce until coated. Let meat soak for 1 hr min.
2. Cut up jalapeño or green pepper into small nickle-sized pieces.
3. Cut bacon into 1/2 strips. Place each bacon strip onto cutting board. Place venison strip on bacon, add a dollop of cream cheese and a small piece of pepper. Roll tightly into a ball and place a toothpick through the middle to hold together. The secret is to pierce the jalapeño or pepper with the toothpick to help hold the roll together.
4. Cook rolls on low-medium heat grill for approx. 15 minutes, turning every few minutes to cook meat thoroughly.
5. Make sure to remove toothpicks before consuming and ENJOY!
(John is the star of Riggo on the Range on the Sportsman Channel)
- 3 carrots, thinly sliced
- 1 bunch broccoli, cut into florets
- 3 celery stalks, chopped 1/2" pieces
- 2 sweet bell peppers, chopped
- 8 scallions, cut 4" long, diced
- 4 cloves garlic, diced
- 8 oz sugar snap peas
- 8-10 shiitake mushrooms, stemmed & sliced into strips
- 1-1.5 lb elk backstrap, cut lengthwise
- 2 TB sesame seed oil
- 1 TB sesame chili oil
- long-grain brown rice
- kosher salt (to taste)
- soy sauce (to taste)
1. Put rice in pot with 2 cups water, bring to boil, reduce heat and cover, let simmer for 50 minutes.
2. Meanwhile, chop all vegetables into similar sized pieces. Remove string from sugar snap peas by pinching at top and pulling string down length of pod.
3. Remove fascia from elk tenderloin, slice into same-sized strips along the grain.
4. Heat wok/evasee pan on medium-high heat. Add garlic and elk and cook 4-5 minutes until elk is lightly browned. Add mushrooms, broccoli, carrots, celery, peppers, peas, onion, sesame seed oil, and sesame chili oil. Cook additional 5 minutes stirring frequently.
5. Serve with rice, add soy sauce to taste.
(Catch Steve on Meateater 4 days a week on the Sportsman Channel)
For 6 trout fillets (approx. 4 oz apiece), combine the following ingredients and stir to dissolve.
- 1 quart water
- 1/2 cup salt
- 3/4 cup honey
- 3/4 cup dark rum
- 1/4 cup lemon juice
1. Submerge the fillets, skin side down, in the brine for about an hour (not more than 2 hours).
2. Remove and rinse under cold water, then pat them dry with paper towels and place on a wire rack to continue drying until they feel tacky to the touch. Smoke the fillets, skin side down, over apple or cherry wood until the flesh flakes along clean lines when pressed (approximately 160 degrees). Serve warm or chilled.
(Note: another option is to grill the brined fillets and serve warm off the grill as an entrée)
(Watch Scott on Dead Meat on the Sportsman Channel)
- 2-1/2 lbs. trimmed venison from backstrap, tenderloin or hindquarter
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 TB freshly ground pepper
- 1 tsp kosher salt
- 2 TB whole grain mustard
- 3 TB fresh rosemary leaves, minced
- 4 cloves fresh garlic, minced
Roasted Red Pepper Sauce
- 1 cup roasted red bell pepper (store-bought is OK)
- 1 tsp Tabasco
- 1 cup sour cream
- pinch salt
1. Soak skewers in water for 30 minutes (although they'll still burn).
2. Slice meat across the grain into 1/4-inch thick strips. In a medium bowl, prepare marinade by whisking together olive oil with remaining ingredients. Place meat in marinade and toss well to coat. Refrigerate for 2 to 6 hours, turning meat 3 or 4 times while refrigerated.
3. Combine Red Pepper Sauce ingredients and blend well.
4. Remove meat from marinade and place on skewers. Place skewers on a well-lubricated white-hot grill for 2 minutes per side or until cooked to desired doneness. Serve with Red Pepper Sauce.
(Get a fresh look on the outdoors on Gun It with Benny Spies on the Sportsman Channel)
- 20-30 cleaned dove breasts, separated from the breast plate
- Lemon Lime soda
- Soy Sauce and/or Teriyaki Sauce
- Green/yellow/red peppers
- Kabob sticks
1. Clean dove breasts and separate from bone.
2. Soak in lemon lime soda for 8-12 hours.
3. Marinate in sauce of choice for 12-16 hours.
4. Wrap 2-3 marinated breasts in 1/2 bacon strip.
5. Cut up peppers and mushrooms to fit kabob stick.
6. Put bacon-wrapped dove breasts, peppers and mushrooms on kabob sticks.
7. Cook until medium rare.
(Watch Randy's public land hunts on Fresh Tracks with Randy Newberg on the Sportsman Channel)
- 3 TB vegetable oil
- 3-1/2 lbs. Elk Stew Meat (cut into 1/2" cubes)
- 3 cloves garlic, minced or pressed - 1/4 - 1/2 tsp crushed, dry red peppers (optional)
- 3 tsp chili powder (or more, to taste)
- 3/4 tsp ground cumin
- 3 TB masa (or flour)
- 1 TB dry oregano
- 2 tsp salt
- 1/2 tsp black pepper
- 1 can (13 oz.) beef broth
- 1 can (8 oz.) tomato sauce
- 1/8 - 1/4 cup green chili salsa (1/4 cup is spicy)
- 3 - 4 cups canned pinto beans (2 ea., 16 oz. cans with liquid drained)
- Cheddar cheese
- Sour cream
1. Add oil to cubed elk, and mix to coat all pieces.
2. Heat a Dutch oven pan, add oiled elk cubes and stir over medium heat until elk loses pink color, but do not brown too much.
3. Stir in garlic and crushed red peppers.
4. Remove from heat. Combine chili powder, cumin, masa (or all-purpose flour), oregano, salt, and black pepper, and sprinkle over elk cubes until well coated. Slowly add broth and tomato sauce to meat, stirring until well blended.
5. Cover and simmer on low for 1/2 hour to 1-1/2 hours, or until elk is tender (do not overcook).
6. Add green chili salsa and pinto beans (drained), and simmer for an additional 20-30 minutes.
7. Serve in warmed bowls; garnish with cheese and/or sour cream.
(Learn Brad's hunting tips and tricks on Brad Farris' Game Plan on the Sportsman Channel)
- Wild game meat of your choice
- 1 cup Wesson oil
- 1 cup soy sauce
- 1/3 cup red wine vinegar
- 3 TB minced onion
- 1 TB garlic powder
- 3 TB Major Grey's chopped Mango Chutney
1. Let deer, elk, and beef marinate for 6 to 8 hrs, or wild turkey for 2 to 3 hrs.
2. I always cook on the grill, and never cook any red meat more than medium, preferably medium rare. The turkey, I cube and grill as well.
(Check out Michele on Muzzy Bad to the Bone Bowhunting TV on the Sportsman Channel)
- 4 TB olive oil
- 1 lb. wild game meat flank or skirt steak cut is best (but any will work)
- 1 large onion sliced in 1/2 inch wide slices
- 3 sweet peppers (I prefer to use 1 green, 1 yellow and 1 red) sliced lengthwise into 1/2 inch strips
- Season salt (I prefer Jane's Crazy Mixed Up Salt)
- Juice of two limes or lemons
- 4 TB olive oil
- 4 cloves of garlic, finely chopped
- 1 tsp ground cumin
- 1/2 fried jalapeño pepper, finely chopped, with ribs and seeds removed
- 1/3 cup fresh chopped cilantro
1. Mix all the marinade ingredients. Place meat in plastic bag or glass casserole dish. Pour marinade over meat, let marinate for 2 hours minimum or overnight.
2. Cook either on an outdoor grill or put 2 TB of oil in a skillet on high heat and fry steak on each side to desired doneness. Medium rare is preferred and best for wild game (which is low in fat). Outside of steak should be seared brown. Set in a foil tent for 5 minutes to rest. Add remaining 2 TB of olive oil into pan, and quickly cook the onions and peppers until seared, but still crisp. Add season salt to taste.
3. Slice the meat against the grain into slices 1/4 to 1/2 inch thick.
4. Serve with warm tortillas, salsa, shredded cheddar cheese, shredded lettuce, chopped tomato, sour cream and guacamole, if desired.
(Don't miss Big Deer TV with Mike Hanback 3 days a week on the Sportsman Channel)
- 2 packs venison burger (ground elk, moose or beef works great too)
- Johnny's Jamaica Me Crazy seasoned sea salt
- Bone Suckin' Sauce (or your favorite BBQ sauce)
- Hamburger rolls (optional)
- Cheese (optional)
1. Pre-heat gas grill or burn charcoal to medium-high (10 minutes for gas; let coals turn good and gray). Form meat into 6 patties. Spray grate with non-stick grilling oil. Add patties and brush liberally with Bone Suckin' Sauce. Sprinkle patties liberally with Jamaica Me Crazy. Pepper to taste. Close lid and grill 4-5 minutes.
2. Open lid, flip burgers and repeat as above with sea salt, pepper and sauce. The best deer burger you will ever grill will be done in another 4-5 minutes!
3. Tip from Burgermeister Luke Strommen: "Most of the time it's best to flip a burger only once—that's what the pro foodies say—but with these burgers, I like to sneak in after 2-3 minutes, flip the patties and add more Jamaica Me Crazy, pepper and sauce. If you doctor these burgers up 4 times instead of 2, they have twice the zest."
To find out when you can catch more of your favorite shows, check out the Sportsman Channel’s programming schedule!