Recipes

These venison fajitas are easily one of my favorite recipes. Not only are they delicious but they are easy to prepare and only take about 45 minutes.

This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.

This sauce is flavorful and spicy and a little sweet. Use it on any red meat to finish the flavor. I used it here on backstops from last year’s cow elk. It would also be excellent on a roast.

If you’ve eaten Butter Chicken at an Indian restaurant, then this dish will be familiar. Butter Bear is rich and creamy, and simmering any meat in this sauce for a while will make it tender and delicious.

There’s no denying: An excellent breakfast sandwich will take you a long way up a mountain before you stop for lunch or stop to process the critter you just killed. McDonald’s has a good handle on the system, but you can easily do better with quality meat, egg, and cheese.

I continually hear from many people that insist that wild boar is inedible. I shouldn’t be surprised, though: I’ve been told that all the other “boars” are inedible, too.

As always, my purpose isn’t to wow you with amazing recipes that take a chef to make them. I just want to give you ideas for using your meat that everyone will enjoy. That way, it’ll be easier to get away to hunt again next time.

Basically, it’s an egg-rich dish baked in the oven. You can add powdered sugar and butter for a sweet breakfast, or make it savory style with sausage or bacon and other additions for a tasty meal any time.

Bone broth is very simple to make and you can use it in all kinds of recipes that call for stock or broth.