February 07, 2017
By Jenny Nguyen, OutdoorChannel.com
I don’t know too many kids who don’t like spaghetti,hamburgers and sandwiches, so why not swap out store-bought proteins with wildones? And if your kids are extra picky, don’t tell them. I’ve done this a fewtimes with some of my friends’ children, and the realization that they had justenjoyed what they swore they’d never eat is just oh-so precious.
Spaghetti and Elk Meatballs
Spaghetti and Elk Meatballs recipe (Karin Holder photo)
By: Karin Holder of “Raised Hunting”
- 1 pound of ground elk
- 1 teaspoon of cracked black pepper
- Salt, to taste
- 2 teaspoon of dried parsley
- 1½ teaspoon of dried Italian seasonings
- 2 tablespoons fresh garlic, minced
- 1/8 teaspoon of dried red pepper flakes
- ½ teaspoon paprika
- Chopped fresh basil, to taste
- 1 tablespoon of fresh thyme, chopped
- Butter and olive oil
- 1 can of fire-roasted tomatoes or spaghetti sauce
- Spaghetti pasta
- Garlic bread
Mix ground elk meat, salt, cracked pepper, parsley, Italianseasonings, minced garlic, red pepper flakes, paprika, basil, and thyme, andform into balls. (I made them larger than golf-ball size and smaller than tennisball size. Also, add as much garlic as you want; I added probably 6 to 8 freshcloves.)
Next, brown meatballs in 2 tablespoons of butter-olive oilmixture or enough to cover the bottom of a skillet. After meatballs are brownedon all sides, take them out of the pan and set aside.
Bring 1 can of fire-roasted tomatoes or spaghetti sauce to asimmer. Prepare pasta to al dente; I used fettuccine. Serve meatballs withsauce, pasta and garlic bread.
Venison Burger recipe (Taylor Drury photo)
By: Taylor Drury of “Drury Outdoors”
Step-by-step video from Drury Outdoors’ YouTube Channel Killin’ It in the Kitchen:
- ½ pound of ground venison
- 1 egg
- 1½ tablespoons of BBQ sauce
- ½ tablespoon of hot sauce
- ½ tablespoon of mustard
- 1 tablespoon of parsley
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- ½ teaspoon of cracked pepper
- Hamburger buns
- Burger fixings: lettuce, tomato, ketchup, pickles, etc.
Combine all ingredients in a bowl and gently mix with yourhands. Shape meat into 1-inch thick patties. Grill for 8 minutes over mediumheat or to your liking. Garnish burgers with desired toppings.
Venison Grilled Cheese Sandwich recipe (Shaun Davies photo)
By: Gregg Ritz of “Hunt Masters”
- 6 slices of grilled venison loin (backstrap)
- 2 slices bread of preference
- 2 slices of American cheese
- 1 teaspoon of butter
Lightly butter both sides of bread. Place one slice, butteredside down, in a sauté pan over medium-high heat. Add cheese slice and top with venisonslices. Add second cheese slice. Finally, place second piece of bread,buttered side up, on top. When bottom is browned, flip and toast other sideuntil golden brown. Slice and serve!
Venison Sausage Sliders recipe (Shaun Davies photo)
By: Lee and Tiffany Lakosky of “Crush”
- 1 pound of ground sausage venison
- 6 slices of American cheese
- 6 rolls/hamburger buns
Form ground venison sausage into small hamburger patties,about 3 inches wide.
Grill or sauté to desired temperature. Top with cheeseslices and allow cheese to melt. Serve cooked patties with cheese betweensplit rolls. Enjoy!