AETN > Programs > Cooking on the Wild Side > Cooking on the Wild Side March 2017

Cooking on the Wild Side March 2017

Venison Jerky

Cut venison in thin strips and lay in a single layer in glass dish. Mix remaining ingredients well and pour over venison. Marinate overnight to 24 hours in refrigerator. Place in a single layer on tray. Dry in dehydrator or oven set at 150 to 175 about 10-12 hours until dry. Keep oven door cracked while drying. Store in plastic zip-lock bags in freezer until ready to use.

Ground Venison Jerky

Mix all ingredients in a bowl. Take about 2 cups of mixture and place between 2 sheets of waxed paper. Roll to about 1/8 inch thick. Place on foil lined cookie sheet. Cut into 2x4 inch strips with pizza cutter. Dry in oven at 150 for 8 to 12 hours.

Elk Stromboli

Preheat oven to 350-degrees.  Slice off the top ½-inch of the bread.  Hollow out the loaf, leaving about a ½-inch shell.  Set aside.  Spray skillet with non-stick spray.  Brown elk adding garlic, salt, pepper and Italian seasoning while browning.  When browned, remove from heat and stir in spaghetti sauce and parmesan cheese.  Layer half of the mozzarella cheese in bread.  Add meat mixture.  Top with remaining cheese.  Replace top of bread, wrap in foil and bake about 20 minutes.  Slice and serve.

Venison Parmesan

Prepare Italian dressing mix as directed on package using balsamic vinegar and olive oil. Cube venison into 2-inch cubes. Marinate 24 to 48 hours. In large skillet, sauté garlic, green onions, green pepper and 2 slices bacon in olive oil. Add venison, a few pieces at a time, and sauté until lightly browned. Roll venison in Parmesan cheese. Wrap each piece of venison in bacon and secure with a toothpick. (About 3 pieces of venison to 1 slice of bacon.) Broil on low until bacon is crisp. Add wine and beef broth to skillet and cook until reduced to half. Add Parmesan cheese and cream to make sauce. Good servedwith rice.