Wild Game Cookin' - venison, elk and more recipes at iBeOutdoors.com

Randy's Favorite Venison Steak:

This is a very simple fix using any big game meat.

1 Pkg. of Steak (deer or elk)

1 can cream of mushroom soup

Roll the steak in flour and fry slowly until almost done. Add cream of mushroom soup and simmer until the steak is done the way you like it and tender. Season to taste and serve with mashed potato's and your favorite veggie. Oh and don't forget the hot biscuits.

Randy B. Emmett, Idaho

Venison / Elk Jerky

This recipe can be doubled, tripled or even quadrupled for large quantities of meat.

About 2 lbs. of venison or elk thinly sliced

(much easier to slice when its still partially frozen)

1/2 tsp. season salt

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. onion powder

1 tsp. liquid smoke

1/4 cup worchestershire sauce

1/4-1/2 cup soy sauce

Combine everything, mixing well. Let marinate at least overnight in the frig. Dry in dehydrator until leathery, usually takes 4-6 hours, depending on the thickness of the meat.

Elk Stroganoff

1 1/2 - 2 lbs. diced elk or venison

Brown at medium/high to high heat in about 2 Tbs. of canola or olive oil. When browned, add 1 small diced onion, brown again. Sprinkle over meat about 2-3 Tbs flour or cornstarch, 1-2 Tsp. beef bouillon, salt & pepper, stir & brown lightly. Slowly add approximately 2-3 cups water (you can substitute beef or chicken broth if you prefer). If mixture is thick, add more water. Turn down heat and simmer covered for at least 2-4 hours, stirring occasionally, add more liquid if mixture gets thick. Meat should cook until fork tender, the time can vary depending on cut of meat. Most tougher cuts of elk/venison take at least 4 hours. The trick in making good stroganoff from elk or venison is cooking it long enough. If you are a fan of mushrooms, you can add a little bit of dried mushrooms to the meat while its simmering, any type will do from shitake to porcini to dried portobello mushrooms.

Clean & slice 1/2 to 1 lb of fresh mushrooms. Sauté in skillet in 2-3 Tbs. butter until lightly browned. Set aside.

When meat is done cooking, stir in about 1 cup of sour cream & sautéed mushrooms. Add salt & pepper to taste. Heat & serve over cooked noodles or rice.

Susan H. - Cody, Wyoming

DEEP-FRIED RATTLESNAKE

1 medium-sized rattlesnake (3-4 lbs.), cut into steaks (Usually cross ways)

1/2 cup flour

1/4 cup cornmeal

1/4 cup cracker crumbs

1/2 cup milk

1 egg

1/4 teaspoon garlic powder (not garlic salt)

1 teaspoon salt

dash pepper

Mix dry ingredients. Whisk milk into beaten egg and use to dip snake steaks.

Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil until brown.

From Someone, somewhere in Texas?

Keep It Clean and Dry

by John McGannon

Cleanliness is next to godliness when it comes to protecting your wild meat. Bacteria, viruses and microorganisms can all too easily infest freshly killed game. All three can damage the texture and flavor of the meat—to say nothing of our health. Avoiding contamination seems like common sense. But if you’re trying to field-dress an elk when it’s dark, hot, waterless, raining, windy or any of a dozen other conditions commonly encountered, the task is suddenly not so simple. Ultimately, the quality of your meat will hinge on how you approach a few key details:

Hair & Hide — The problem really isn’t the hide but what’s riding along on it. Depending on the season, hair may be laced with urine and glandular

secretions, dirt, sap and other matter.

Internal Fluids — Many of the fluids in the body cavities of game animals can be big culprits of “gamy” flavor. Beware of touching your meat after removing these items with bare hands or the same pair of gloves.

Moisture — Keep meat as dry as possible. If you must rinse dirt or hair off—or immerse the meat in a cold creek to cool it on a hot day—pat dry with clean towels. Wet meat and warm temperatures create a haven for meat-spoiling bacteria.

Here are a few other ways to steer clear of contaminants. Latex gloves are indispensable. Change gloves more often than you need to. When it comes to 250 pounds of the finest meat, they’re pretty cheap insurance. Baby wipes are great when you don’t have water to clean your hands. Space blankets make a fine lightweight tarp to work on. Parachute cord is good for hanging meat, and breathable game bags go a long way toward keeping it free from dirt, insects and foreign matter while allowing the meat to cool and dry.

Live by the simple motto, “Keep it clean and keep it dry” and your dinner guests will hoist toasts in your honor.