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4 Venison and Elk Recipe Ideas for Planning a Dinner Party

For your next dinner party, pull out the venison or elk and impress your guests with these unique wild game recipes from outdoor television show hosts

4 Venison and Elk Recipe Ideas for Planning a Dinner Party
Venison Roll Ups with Balsamic Glaze (Photo courtesy of Shaun Davies)
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When planning to host a party, serve up something special and spectacular, such as venison! Whether for Christmas, New Year’s, birthday or the Superbowl, these four recipes from the Outdoor Channel stars will surely become the talk of the party.

Celebrate your success in the field by offering guests something special. Karin Holder shares two mouthwatering elk backstrap recipes: herb-crusted smoked elk loin and also stuffed elk loin with prosciutto and cheese. These are crowd-pleasing recipes –a relish in all the “ooohs” and “aaahs” as you reveal the main course of the night at the table.

Looking for lighter, unique fare? Well, put away the bacon and don’t be afraid to try something new. Lee and Tiffany Lakosky’s Asian-and-Greek-inspired spring rolls are awesome finger food, while Gregg Ritz’s venison steak and vegetable rolls make an impressive light main course or appetizer.

Herb-Crusted Smoked Elk Backstrap Recipe

Recipe by Karin Holder of Raised Hunting


Herb Crusted Smoked Elk Backstrap
Herb-Crusted Smoked Elk Backstrap (Karin Holder photo)


Ingredients:

  • Elk loin
  • Favorite meat rub seasonings
  • Garlic cloves
  • Olive oil
  • Cubed French bread
  • Fresh thyme leaves
  • Garlic salt

Directions:

The night before, rub elk loin with your favorite seasonings, cover and refrigerate overnight.

One hour prior to cooking, take loin out of the refrigerator to allow it to come to room temperature. Cut slits into the loin and insert garlic cloves inside. Rub olive oil all over loin. To prepare bread crumb topping, mix cubed French bread, fresh thyme, garlic salt, a little bit of olive oil and toast until turning golden. Then crush mixture to a fine crumb and press onto the top of the loin.




Prepare smoker with our favorite wood chips, and then smoke loin for 3 to 4 hours. Finally, finish the loin to desired temperature on the grill.

Stuffed Elk Backstrap with Prosciutto and Mozzarella Recipe

Recipe by Karin Holder of Raised Hunting

Stuffed Elk Backstrap
Stuffed Elk Backstrap with Prosciutto and Mozzarella (Karin Holder photo)


Ingredients:

  • Elk loin
  • Salt and pepper
  • Oil
  • Fresh spinach, enough to serve party
  • 5 to 6 cloves garlic, minced
  • Sliced prosciutto
  • Sliced mozzarella cheese
  • Special Equipment: cooking twine

Directions:

Butterfly the elk backstrap down the middle and pound out flat with a mallet. Sprinkle meat with salt and pepper. Then sauté spinach with minced garlic in a little bit of oil.

Spread on spinach mixture onto the flatten elk backstrap, then layer with prosciutto and mozzarella cheese. Roll and tuck, roll and tuck to make a log. Truss with cooking twine.

Prepare grill, preferably charcoal, until it’s good and hot. Sear each side for about 2 minutes for medium rare or cook until desired doneness is reached. Take off grill and let meat rest for 15 minutes. Slice and enjoy!

Venison Spring Rolls Recipe

By Lee and Tiffany Lakosky, hosts of Crush with Lee & Tiffany

Venison Spring Rolls
Venison Spring Rolls (Photo courtesy of Shaun Davies)

“These are fun, unexpected and delicious venison appetizers to serve during the holidays! Plus, they travel well and are easy to reheat to bring to parties.”

–Lee and Tiffany Lakosky

Ingredients:

  • 1 pound of ground venison
  • Salt and pepper
  • 1 sliced yellow onion
  • 1 tablespoon of butter
  • 1 box phyllo (fillo) dough
  • Cooking spray
  • 2 cups of your favorite cheese for dipping

Directions:

Preheat oven to 350 degrees Fahrenheit. In a sauté pan, melt butter and add sliced onions, and sauté for a few minutes until soft. Remove and set aside. To the same pan, brown ground venison. Add onions, salt and pepper and then mix.

Cover phyllo sheets with damp paper towels to keep them from drying out. Place one sheet on a cutting board and spray with cooking spray. Repeat with two more phyllo sheets to make a stack of three sheets. Cut the stack of phyllo crosswise into thirds to make three rectangles, about 14 x 6 inches.

Scoop filling onto the short end of each rectangle and fold the edges as you roll up.

Spray a cookie sheet with cooking spray. Place each roll on cookie sheet and spray each roll with cooking spray. Bake for 15 to 20 minutes or until rolls are crispy and golden brown.

Melt your favorite cheese and serve warm on the side for dipping. Enjoy!

Venison Roll Ups with Balsamic Glaze Recipe

By Gregg Ritz, host of Hunt Masters

Venison Roll Ups
Venison Roll Ups with Balsamic Glaze (Photo courtesy of Shaun Davies)

“This is a healthy, simple and impressive venison dish to serve your guests during the holiday season. Serve alongside mashed potatoes or rice pilaf.”

–Gregg Ritz

Ingredients: Quantities vary depending on your crowd

  • 1- to 2-pounds of venison loin
  • Salt and pepper
  • 1 tablespoon butter
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 carrot
  • 1 cup balsamic vinegar
  • Special equipment: toothpicks

Directions:

To make balsamic glaze, bring balsamic vinegar to a simmer in a medium saucepan over medium heat, stirring constantly with a whisk. Turn heat down and continue whisking until vinegar thickens; this could take up to 20 minutes. Remove from heat and allow to cool completely – mixture will thicken further upon cooling.

Season and grill venison loin to desired liking. Then slice vegetables into 2-inch matchsticks and sauté in butter until soft. Slice venison loin into 6-by-2-inch strips. Place a stack of the vegetables at the end of the backstrap strip and roll up. Secure with a toothpick.

Drizzle balsamic glaze on top of venison rolls ups and serve. Enjoy!

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