Whether you’re looking for easy-to-make meals or need to clean out the freezer to make room for your latest harvest, these two recipes don’t disappoint.
by Tiffany Haugen
Whether you’re looking for ways to cook fresh venison or are in the process of cleaning out the freezer to make room for a restock, give these two simple recipes a try. Everyone in our family loves them, and I never tire of making them.
Elk Keema
Don’t be intimidated! Keema means “minced meat.” Although Indian spices are part of the recipe, it can be adapted to fit any taste.
What You Need
- 1 pound ground venison
- 3 tablespoons butter
- 1 large onion, minced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 bay leaves
- 1-2 small green chili peppers
- 1 cup diced tomatoes
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/3 cup plain yogurt
- Salt & pepper to taste
- 1/2 cup fresh chopped cilantro
- Lemon or lime for garnish
The Directions
In a large skillet, caramelize onion in butter on medium heat, about 5-10 minutes. Add garlic, ginger, bay leaves, and peppers and continue to sauté 3-5 minutes. Add tomatoes and increase heat, stirring until all liquid evaporates. Now add ground elk and continue to sauté until meat is browned. Sprinkle garam masala and turmeric on the meat and continue to cook for 1-2 minutes. Add yogurt and remove from heat. Stir in cilantro. Serve over rice or noodles with a squeeze of lemon or lime.
Smokey BBQ Steak Rub
- 2 tablespoons smoked sweet paprika
- 1 tablespoon brown sugar
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 3 teaspoons fresh ground black pepper
- 1 teaspoon cayenne pepper (optional)
The Directions
If marinating meat longer than 30 minutes, always refrigerate. This is a super flavorful, sweet, smokey Southwestern rub cooked on the grill or fried in a skillet, hot and fast.
Note: For signed copies of Tiffany Haugen’s popular book, Cooking Big Game, visit scotthaugen.com
