Got Game?

Now its what you do with it that makes all the difference…

You and your 21st Century Grocery Getter – your “Modern Sporting Rifle” worked hard to put the meat on the table.  We will start off with helping you to some great recipes that we have tried and more are sure to be volunteered.  Be sure to Thank those whom the recipes came from and enjoy them!

Wild Game is the healthiest, most natural food source we can get in this modern day and age. .. As AR Hunters we know personally where our meat came from, we know the life it lead was 100% natural, and we know it didn’t get mistreated, force fed, or injected with hormones before getting to our tables.  Those of us who care deeply enough about nature, about conservation, and of course obviously – we care enough about what we put into our mouths and on the tables for our children.  Its a part of the puzzle and why we hunt.  The family traditions of meals together, of camp fires, and the fresh air out there waiting for us.  Lets be sure to share that with the next generation like it was shared with us – its ok that we brought 21st Century AR Hunters with us to do it!  Now the dinner bell is ringing and its time to get the grub slung and on the tables. 

Belly up and Enjoy!

Beer Marinades

You know I had to start with this one…  I am almost certain someone has one of these at camp!  We wont waste any of it and by the way – giving your meats a bear bath before grilling might just be one the healthiest things you can do for your self (look it up – seriously).  Lets bring on the American classic – the beer marinade.

Perfect for soaking whatever is going onto the grill.  It’s easy to make, too.
Mix 1 cup of beer, ½ cup of lemon juice, 2 tablespoons of brown sugar or 3 tablespoons of raw honey, 1 tablespoon of Worcestershire sauce, 1 large onion finely diced, and 2 garlic cloves (mash them to tarnations before mixing).
Once you’ve mixed them all together, refrigerator for six hours and then baste the steak.

Options & Additions
Add to the mix if you like any one or a couple of these suggestions:  2 tablespoons of Turmeric with one teaspoon black pepper, 2 tablespoons wet mustard, 1/4 cup Aged Balsamic Vinegar, several pinches of raw finely diced Rosemary,  Course Ground Black & Green Pepper Corns add a nice texture & flavor both


Tequila Marinade

If your ready to turn it up a notch, this tequila marinade is perfect. It adds kick and flavor that’s just right – you wont find in store-bought marinades.

Take ¼ cup of vegetable oil (olive oil if you want to be fancy), 3 tablespoons of fresh lime juice, 1 Shot of tequila, and 2 tablespoons of triple sec, along with a large jalapeno (thinly Julianne it rather than dice it) , 1 ½ teaspoons of lime peel, 1 teaspoon of chili powder, 1 teaspoon of sugar or raw honey, and ½ teaspoon of coarse salt. Make sure to mix everything together in a small bowl and let it stand for 15 minutes.

Options & Additions
use 2 tablespoons of Orange juice if you don’t have triple sec, I like balsamic vinegar in a lot of things – you can add a tablespoon to this too for a unique flavor, Course ground Black & Green Pepper Corns lightly sprinkled in can be nice.

Coffee Marinade

You probably have this at camp too!  You might be surprised at how good it really is. With not many ingredients, this marinade is simple to make. Take 1 cup of black coffee, 1 ½ tablespoons of mustard, 2 cloves of garlic (dice & crush), 1 shallot diced, 2 tablespoons of balsamic vinegar, 2 tablespoons of dark brown sugar, ½ teaspoon of kosher salt, ¾ teaspoon of black pepper, and 1 tablespoon of vegetable oil (olive oil for the fancy folk). Mix them all together, add in a container with the meat and then let it stand in the refrigerator.

You can mix all this in together in the bottom of a coffee mug too while the coffee is still warm – rinse really well after!

Options & Additions
I have not yet tried it but a friend told me you can use some of the same flavorings you add to coffee – Amaretto, Cinnamon, etc.  If Coffee isn’t for everyone – substitute a nice Black Tea for the coffee and give that a try.  I tried it once and really liked that flavor too. Add a couple dashes of Ceyanne if you want a little zing.  For stronger coffee flavors use an espresso grind and even include a few fresh grounds in the mix.

Basic Dry Game Marinade

1 teaspoon kosher salt
1 tablespoon white peppercorns, crushed
1 teaspoon dry mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
3/4 teaspoon juniper berries
1 bay leaf

Combine all ingredients and crush thoroughly in a mortar with a pestle or with a spice grinder. Rub on meat at least 30 minutes prior to cooking to allow flavors to penetrate.

American Game Cooking by John Ash & Sid Goldstein

Options & Additions
I like to use a Smoke flavored Salt in place of regular salt.  Rosemary tends to be a stronger flavor than the other herbs so you can either substitute it or you can add just a little for a hint of rosemary flavor mixed with the other herbs.  I know its supposed to the a “dry” rub but I like to sprinkle a little Apple Cider Vinegar on after I have the dry rub on and rub it in one more time so all the dry spices are damp – I believe it helps activate the spice flavors better and the vinegar I think helps the flavor penetrate just a little more.

The Healthiest Meals Start with Wild Game…

It doesn’t end after the excitement of the hunt has worn off.  Getting out and enjoying the opportunity to commune with nature and soak in fresh air isn’t the end to what we AR Hunters enjoy.  The Meals that follow, the time with family & friends preparing a savory feast, hearing the laugher & joy while sharing the stories and adventures lasts well after the hunt and is the ONE thing that helps us keep alive and part of the process of passing on the  traditions of responsible, ethical hunts that help conserve the planet’s most valuable renewable food sources.

Rack of Wild Boar with Whiskey Apples,
Pont LeVeque, and Cipollini Onions

1 Rack of Wild Boar Ribs
Salt and pepper
4 Granny smith apples
2 oz Granulated sugar
4 oz Whiskey
4 oz Pont LeVeque, large dice
6 Cipollini Onions

Cipollini Onions
Cipollini onions are small, sweet onions whose flat shape makes them great for roasting. If cipollini onions are not available shallots may be substituted. Preheat oven to 450° F. Peel the onions and spread them on a roasting pan in a single layer. Roast for about 15 minutes, turn onions over and roast for another 15 minutes. Slice roasted onions in half before plating.

Wild Boar Rack
Preheat oven to 400° F. Season wild boar rack with salt and pepper. Sear rack in a pan with a little oil over high heat. Transfer to the oven on a roasting rack. Using a meat thermometer, cook until the rack’s internal temperature reaches 150° F. Remove and allow to rest about 10 minutes before cutting into individual chops.

Whiskey Apples
Medium dice four granny smith apples. Over high heat in a sauté pan, caramelize 2 ounces granulated sugar. Add apples, toss, and deglaze with 4 ounces whiskey. Cook off alcohol and remove to cool.

Plate Assembly
On four large dinner plates, alternate the cheese and halved onions in a line. Place a large spoonful of the whiskey apples next to the line. Slice the rack of boar into individual chops. Place two on each plate. Serve immediately.

Serves 4.

Broken Arrow Ranch, Inc. –  Prepared on Food Network’s Iron Chef America, Battle: Wild Boar by
Executive Chef David Bull, Chef de Cuisine Josh Watkins and Sous Chef Jason Maddy – The Driskill Hotel

Options & Additions
Really do we need to change anything the Iron Chef’s have done?

Espresso-Rubbed Venison
with Shiner Bock “Beer Blanc”


Beer Blanc
12 ounces Shiner Bock or any bock beer
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 canned chipotle chiles, seeded if you wish and chopped
1/4 cup heavy cream
juice of 1 lime
2 sticks butter, cut into 1-inch pieces, at room temperature
salt and white pepper

In a saucepan over medium heat, reduce beer to 1/4 cup (takes 35 to 40 minutes). Add shallots, garlic, chipotles, and cream and simmer until volume is reduced by half. Add lime juice and continue heating until liquid returns to a simmer. While mixture is still very hot, pour into a blender and purée, adding butter one piece at a time. Season to taste. If not using immediately, keep hot in an insulated container such as a thermal pitcher.

1/4 cup finely ground espresso coffee beans
1 tablespoon sea salt
1/2 teaspoon ancho chile powder
1/2 teaspoon freshly ground black pepper
2 pounds venison boneless loin
lump crabmeat, cooked (optional)

Note: You will need a stove-top smoker such as the approximately 15-inch-by-11-inch one made by Camerons, available from Central Market, (the Hudson’s Web site), or It comes with wood chips, but feel free to use different woods such as apple or pear or throw in a sprig of fresh rosemary or other herb you would enjoy. Smokers may be used on gas or electric ranges; if you have a flattop electric stove, consult smoker’s instruction manual.

Thoroughly combine first 4 ingredients. Coat meat with mixture an hour before smoking. Pile about 2 tablespoons of wood chips in middle of smoker pan. Place smoker drip tray over chips and put the wire rack on top of it. (Hint: To aid cleanup, spray rack with vegetable oil and spray tray as well or cover it with foil.) Put venison on rack.

Slide lid closed and center smoker on a stove burner over high heat. The wood chips will slowly burn, smoking the venison as it cooks. Continue cooking until an instant-read meat thermometer inserted in middle of venison reads 130 degrees, 15 to 18 minutes (140 degrees, 18 to 20 minutes for pork). Remove meat and let rest for 5 to 10 minutes, then cut into 1/2-inch slices. Fan 3 slices across each plate and top with Beer Blanc and crabmeat. Serves 6 to 8.

Espresso-Rubbed Venison With Shiner Bock “Beer Blanc” is a recipe from Hudson on the Bend’s second cookbook, Fired Up! More Adventures and Recipes From Hudson’s on the Bend, and was featured in Got Game in Texas Monthly’s July 2005 edition.


Herb-Crusted Venison Filets with Horseradish Sauce

3 – 5 lbs Leg Filets or Boneless Loin  (Whitetail, Mule Deer, Antelope, Elk)
2 tbsp extra-virgin olive oil
Salt, Kosher, to taste
3 tbsp Dijon mustard
3 tbsp cracked black peppercorns
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped

1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
1 tbsp Dijon mustard

Rub filets with olive oil. Sprinkle a generous amount of salt over filets. Rub filets with mustard. Mix pepper, rosemary and thyme then season meat with the herb mixture. Cover or wrap the meat with plastic and allow to sit at room temperature for 1 hour. Alternatively, meat can be seasoned in advance and placed in the refrigerator – just pull meat from refrigerator 1 hour before cooking.

Heat oven to 425°F or prepare a medium-hot grill. Roast/grill venison filets to rare or medium-rare. For rare pull meat when internal temperature is 115°-120°F, about 15-20 minutes total cooking time. For medium-rare pull meat when internal temperature is 120°-125°F, about 20-25 minutes total cooking time. Slice filets across the grain into 1/4 inch medallions and serve with the horseradish sauce.

Mix sour cream, mayonnaise, horseradish, and mustard to create the sauce. Chill until ready to serve.

Serves 6-8
Broken Arrow Ranch, Inc.

Options & Additions
For twist on the Horseradish, substitute Wasabi!  I like to substitute Smoke Flavored Salt for plain salt almost exclusively but also like Utah Rock Salts or Sea Salt better than just salt any day (I like to think its healthier too but maybe I am just pretending).

Emeril´s Marinated Loin of Venison with Chile Spiked Cranberry Sauce

1 cup good quality bourbon
¾ cup fresh orange juice
½ cup brown sugar
1 tablespoon Worcestershire sauce
4 whole cloves
2 cinnamon sticks
2 bay leaves
1 bunch fresh thyme
2 lbs venison loin or filet
Salt and freshly ground black pepper

2 tablespoons olive oil
3 whole ancho chilies
1 yellow onion, chopped
2 heads garlic, minced
1 bag cranberries (10 ounces)
1 cup orange juice
½ cup sugar
2 cinnamon sticks
2 whole cloves
¼ teaspoon chili powder

In a medium saucepan, combine bourbon, orange juice, brown sugar, Worcestershire sauce, cloves, cinnamon, bay leaves and thyme and gently heat until sugar is completely dissolved. Cool completely. Place venison in a resealable plastic bag and cover with the marinade. Let stand in the refrigerator for 8 to 12 hours. Allow venison to come to room temperature before roasting.

Preheat oven to 400°F. Remove venison from the marinade. Season all sides of the loin with salt and freshly ground black pepper. Heat the olive oil in a large, oven-proof skillet over high heat. Sear the loin in the hot oil on all sides (1 to 2 minutes). Place the skillet in the oven and bake for 17 to 20 minutes or until desired degree of doneness. The venison will be medium-rare when it reaches 125°F on an instant-read thermometer. Remove the venison loin from the skillet and allow meat to rest for 10 minutes before slicing.

Heat a medium size sauté pan over medium heat and toast the ancho chilies for 1 ½ minutes per side or just until they become pliable and slightly fragrant. Prepare the sauce for the venison by combining the whole ancho chilies, chopped yellow onion and garlic in a medium saucepan and add just enough water to cover. Simmer the chilies for 5 minutes or until they are tender. Let cool. Pour into the bowl of a blender and puree until smooth.

In a medium saucepan combine the ancho chili puree, cranberries, orange juice, sugar, cinnamon sticks, cloves, and chili powder. Bring cranberry sauce up to a boil, reduce the heat to medium low and simmer for 15 to 20 minutes or until most of the cranberries have popped. Remove from the heat and cool to room temperature. Serve with the venison loin.

Serves 4-6.

Emeril Lagasse and Team Planet Green
Emeril Green
Episode: “Are You Game?”  June 7, 2010

 Options & Additions
Use Natural Raw Unfiltered Honey in place of sugar.  You know I like Smoked Salts or Rock Salt in place of regular salt.

Chinese Red Cooked Bear

Serves 4 to 6.

Prep Time: 10 min. Cook Time: 3 hrs,

  • 2 pounds bear belly / wild boar
  • 2 tablespoons peanut oil or lard
  • 2 tablespoons sugar
  • 1/3 cup Chinese cooking wine
  • A 1-inch piece of ginger, sliced thin
  • 3 star anise pods
  • 4 dried hot chiles
  • 1 small piece of cinnamon
  • 1/4 cup soy sauce
  • 2 cups Chinese stock, chicken stock or water
  • 5 scallions, sliced into 1-inch pieces
  • 1/3 cup chopped cilantro
  • 8 to 10 cloves preserve garlic (optional)

If you can’t find star anise , fennel seeds are a so-so substitute, but a couple of drops of anise extract would be better.
Preserved garlic – You can leave it out or fry a head’s worth of garlic cloves in a few tablespoons of oil to get somewhere close.
Serve with a green vegetable — I like pickled mustard greens — and steamed white rice.


  1. Bring a large pot of water to a boil. Salt it well, then boil the whole slab of bear/boar belly for 5 minutes. Remove from the water and put on a cutting board to cool. Save the cooking water if you are not using stock later for this recipe. Cut the meat into largish cubes of about 2 inches across.
  2. In a wok, heat the oil and sugar over medium heat until the sugar melts and begins to turn brown, about 10 minutes or so. Add the par-cooked bear belly and turn to coat with the sugar-oil mixture. Add the Chinese cooking wine and stir.
  3. Pour in enough Chinese stock, chicken stock or cooking water to almost cover the meat, and add the star anise, ginger, chiles and cinnamon. Cover and simmer gently over medium-to-low heat. How long? Until the meat is tender. For a bear or wild boar this could take up to 3 hours. Check after 2 hours. Taste the stock and if it is getting too strong, remove some of the spices.
  4. Once the meat is getting tender – but not quite ready – add the soy sauce and taste the stock. Add a little sugar if you want. The stock should be a little sweet. Recover and cook until the bear is practically falling apart. Remove the meat and set aside. Turn the heat up on the sauce to reduce it. When the stock has reduced to a sauce consistency, return the meat to the pot and add the garlic, if using.
  5. Add the scallions and cilantro and serve at once with steamed rice.

Hank Shaw:

Options & Additions
I like to substitute Smoke Flavored Salt for plain salt or Utah Rock Salts or Sea Salt.  I like more Cilantro but you can also toss in or mix some basil while chopping the cilantro. No Chinese cooking wine? Try Organic Apple Cider Vinegar or Rice Vinegar (may need a touch more sugar or add some raw honey with the vinegars).

Herb Crusted Venison Medallions

2 Tbs. Parsley, chopped
2 Tbs. Rosemary, chopped
2 Tbs. Thyme, chopped
4 garlic cloves, mashed
2 tsp. Fresh cracked black pepper
2 Tbs. Dijon mustard
½ cup seasoned breadcrumbs
¼ cup Worcestershire sauce
½ cup water
1 shallot, minced
½ cup olive oil
1 lb Venison, Antelope, or Elk Boneless Loin
Salt and pepper to taste

Preheat oven to 525° F. In a medium-sized mixing bowl, combine parsley, rosemary and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir to make a thick paste. Spread paste over loin. If necessary, tuck thinner end of loin underneath so that it will cook evenly. Salt and pepper to taste.

Place loin on oven roasting rack inside of oven roasting pan. Place in oven and reduce oven temperature to 375° F. Roast until meat thermometer reads 125° F for rare, 135° F for medium-rare (temperature will continue to rise a few degrees after pulling from oven). Do not cook past medium-rare.

Remove and let sit for 10 minutes before carving. Slice thinly against the grain.

Broken Arrow Ranch, Inc.   –  Adapted from Bon Appetit Magazine

Options & Additions
Consider adding some 1Tbs Turmeric for a bright color and mild flavor.  Make and Season your own bread crumbs by toasting a piece of bread.  You know I like Smoked Salts or Rock Salt in place of regular salt.   

Antelope Medallions with Mustard & Shallot Sauce

This is one of the best ways to cook meat from tender muscles. Medallions are small filets cut from any tender muscle (loin or leg). Be sure to remove all fascia (silverskin) from the muscle.
After removing any silverskin, cut across the muscle grain in slices about ½ to ¾ inch thick. Sprinkle with salt and pepper. Add a tablespoon of olive oil to a sauté pan and heat on high heat. When the oil is hot, place the medallions in the pan and cook on one side until brown (about 2 minutes). Turn and continue cooking until medium rare. Be careful to not overcook the medallions. Allow the meat to “rest” for five to ten minutes before serving. Serve with sauce.


5 Tbs butter
4 Tbs minced shallot
3 minced garlic cloves
½ cup dry red wine
1 cup beef broth
1 tsp fresh thyme – chopped
(or substitute 1/3 tsp dried thyme)
1 tsp Dijon mustard
2 tsp fresh tarragon – chopped
(or substitute 1/2 tsp dried tarragon)

Melt 2 tablespoons of the butter in a pan and add the garlic and shallot. Cook 2 or 3 minutes until soft. Be careful not to brown the garlic and shallot. Add the wine and boil on medium heat until it becomes syrupy. Add the thyme and broth. Boil for 6 to 10 minutes until only about 1/3 cup of liquid remains. Reduce to low heat. Stir in the mustard, being careful to not let the mixture boil after the mustard is added. Cut the remaining butter into small slices and stir into the sauce. Stir in the tarragon. Add salt and pepper to taste.

Broken Arrow Ranch, Inc.

Options & Additions
You can season the medallions more if you like but don’t season so its in conflict with the sauce.   I like to substitute Smoke Flavored Salt for plain salt almost exclusively but also like Utah Rock Salts or Sea Salt.

Pan Seared Maple Venison Chops
on a Root Vegetable Ragout

8 4oz Venison
1 Cup Maple
2 oz Kosher Salt
5 oz Wild Rice, raw
1 Egg White (2oz)
3 Cups Vegetable Ragout*
Salt and Pepper to taste

Soak wild rice in cold water overnight. Clean and strain. Cook in enough water to cover. Set aside.

Soak chops in mixture of maple, kosher salt and cold water for one hour. Make sure all chops are submerged.

While chops are soaking, mix cooked wild rice with egg whites and season with salt and pepper. Place mixture in 4, 4oz votive pot to fill ¾. Bake in hot water bath at 325 degrees for 40 minutes or until done. Remove from oven.

Remove chops from mixture and pat dry. Season with salt and pepper, sear in hot skillet, brown first side and turn, remove when medium rare.

Serve with wild rice timbale and root vegetable ragout.

* Root Vegetable Ragout
2 ox Pancetta
2 oz Carrots, diced fine
2 oz Celery Root, diced fine
1 tblsp Horseradish Root, grated
1 tblsp Juniper Berries, crushed
1 oz Olive Oil
2 oz Onion, diced fine
4 oz Chicken Stock
2 oz Jicama, diced fine
1 tblsp Garlic, minced
1 tsp Chili Powder
2 tblsp Parsley, chopped course
Salt & Pepper to taste

Brown pancetta in pan, remove and strain. Wipe pan, add olive oil and heat. Add carrots and onion, sauté for five minutes over medium heat. Add celery root and jicama, sauté for three more minutes. Add horseradish root, garlic, juniper berries and chili powder. Mix well. Cover with chicken stock and bring to boil, reduce heat to simmer. Simmer until vegetables are done. Remove from heat, add parsley and season with salt and pepper.

Serves 4

1994 National Game and Game Fish Cook-off, Christopher P. Ray, WI


Classic Jaeger Schnitzel

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. It is now normally made with pork, and the Texas specialty chicken fried steak is believed to be an outgrowth of this dish brought to the USA by German immigrants.


  • 4 venison, elk, moose, bear, or wild boar medallions, or 2 venison hearts
  • Salt
  • 1 to 1 1/2 pounds mixed fresh mushrooms, cleaned and roughly chopped
  • 1/2 yellow onion, roughly chopped
  • 5 tablespoons bacon fat, lard or butter, divided
  • Flour for dusting (optional)
  •  2 tablespoons flour
  • 1 cup venison, duck or beef stock
  • 2 to 4 tablespoons cream
  • Black pepper to taste


  1. Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don’t wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.
  2. Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don’t stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.
  3. Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to “warm.”)
  4. Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce.  Add salt and black pepper to taste. Pour this over the cutlets and serve at once.

Hank Shaw:

Options & Additions
Personally – Having lived in Germany for 5yrs; Love Jaeger Snitzel  Just seeing this recipe brings back great memories! Slice some onions fairly thin so the circles remain intact and sauté them, add them on top or to the gravy mix at the end.  Consider adding 1Tbs Turmeric for a bright color and mild flavor.  You know I like Smoked Salts or Rock Salt in place of regular salt. 

Spicy Green Chili Wild Boar / Javelina Lasagna

Serves 6-8


4 cups cooked Boar/Javelina – Grill it, Bake it, Fry it, or Boil it… then shred or cube it
2 cups salsa verde
2 cups mozzarella cheese, grated
2 cups Mexican cheese blend
3/4 cup sour cream
10 oz. no-boil lasagna noodles
1 (15 oz.) container crema
1 (10 oz.) can fire roasted green chiles
1 teaspoon cumin
1 teaspoon chili powder


  1. Preheat oven to 375º F.
  2. Combine Boar/Javelina, green chiles, 1 cup salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.
  3. Spread 1/3 cup Boar/Javelina mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.
  4. Top with another layer of Boar/Javelina mixture, then cover with crema, mozzarella and Mexican cheese.
  5. Repeat with another layer of Boar/Javelina, crema and cheese, then top with lasagna noodles. 6.  Cover noodles with remaining salsa verde and crema, then sprinkle remaining mozzarella evenly over the top.
  6. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.
  7. Remove from oven and serve hot.

Pelmeni, Russian Bear Dumplings



  • 2 pounds bear, wild boar, pork or beef
  • 3/4 pound pancetta, unsmoked bacon or salt pork
  • Salt
  • 4 garlic cloves, minced
  • 2 tablespoons black pepper
  • 2 tablespoons vegetable oil, lard or butter
  • 1 large onion, chopped


  • 2 cups spelt flour, whole wheat flour or farro flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup buttermilk or whey (or regular milk)
  • 6 egg yolks
  1. If you are making the sourdough version, start 3 days in advance. Mix the spelt flour and salt with egg yolks and the buttermilk or whey into a batter, cover with plastic wrap and leave on the counter. Every day add 1/2 to 1 cup of regular flour, mixing well. Keep the dough covered.
  2. To make the filling, slice the bear and bacon into 1-inch chunks, making sure to remove all silverskin from the meat. Toss with the black pepper and garlic. If you are using uncured pork, like pork fat or pork shoulder, add 2 tablespoons kosher salt. If you are using bacon, salt pork or pancetta, add a teaspoon. Put the mixture in the freezer.
  3. Heat the oil or butter over medium-high heat and saute the onion until it just begins to brown, about 5-6 minutes. Move the onion to a sheet pan or large plate to cool.
  4.  While the onion is cooling, you can make the quick dough or finish the sourdough. Mix the remaining flour with the rest of the dough ingredients and knead well. If you are doing a sourdough, you will need to punch the dough down before kneading. Add enough regular flour while kneading to make sure the dough is no longer sticky. Knead at least 5 minutes.
  5. Coat the dough with a little oil and cover with plastic wrap. leave it for at least an hour.
  6. Take the meat and fat mixture from the freezer and mix it with the cooled onions. Grind everything through a meat grinder fitted with the fine die. Alternatively, pulse everything fine in a food processor. Do not make a paste. Mix the meat well with your (very clean) hands and set in the fridge. Clean up before proceeding.
  7. There are two ways to roll out the dough. Traditionally, you roll the dough into a long snake the diameter of a walnut. Cut off pieces and roll them flat with a rolling pin; you want them to be 1/16 of an inch thick. Or, is you have a pasta maker, roll the dough out to a medium setting. My Atlas’ thinnest setting is No. 9, so I went to No. 5. Cut out 2-inch circles with a cutter or wineglass.
  8. Fill each dumpling with a scant tablespoon of filling. Fold over the circle into a half-moon and, if you want, pinch the ends of the half-moon together to make a circular dumpling that has a rim.
  9. Boil the dumplings for 6-8 minutes to make sure the bear or pork has fully cooked. Serve with sour cream mixed with dill and black pepper.

Makes 50-60 dumplings.
Hank Shaw:
(Strongly Suggest reading his description and the history of this dumpling – it was interesting and full of other preparation ideas)

Chinese Char Siu BBQ Wild Boar or Bear


  • 1/2 teaspoon Chinese 5-spice powder
  • 2 tablespoons honey
  • 2 tablespoons soy sauce, preferably dark soy sauce
  • 2 tablespoons hoisin sauce
  • 4 tablespoons Chinese Shaoxing wine, or dry sherry
  • 1 tablespoon Chinese chile bean paste
  • 3 minced garlic cloves
  • 2 tablespoons grated ginger
  • 2-3 pounds wild boar (or pork) shoulder or belly, cut into large pieces
  • 1-2 tablespoons Chinese black vinegar or malt vinegar (optional)
  • 1-2 sliced fresh chiles, for garnish (optional)


  1. Make the char siu sauce by mixing all the ingredients except for the wild boar in a blender and pureeing for 1 minute. Pour into a bowl. Put the pork or boar into a plastic container that will just about fit it, and coat with a little of the char siu sauce. Leave at least 1/2 of the sauce for basting later. Marinate for at least 30 minutes, and up to overnight.
  2. Get your grill going, leaving some space for indirect heat. If you are using a gas grill, turn off all but one burner. If you are using charcoal, leave an open space on one side of the grill. Make a drip pan out of aluminum foil and set that under where the pork will be. You are looking for slow, steady heat here, about 300°F. Alternately, you can cook the pork or boar in the oven at this temperature.
  3. Set the boar on the grill over the drip pan and away from the direct heat. Cover the grill and cook until it’s tender, which will take between 2 and 4 hours, depending on how large a piece of pork you started with. Baste the boar with the char siu sauce every 45 minutes or so. Turn the pork every hour.
  4. To serve, cut the boar into bite-size pieces and toss with the remaining char siu sauce. A splash of Chinese black vinegar or malt vinegar right at the end is a nice touch. Garnish with sliced fresh chiles and serve with white steamed rice, some pickles and lots of cold beer.

Serves 4-6
Hank Shaw:

Options & Additions
Make a double batch of the sauce, and store it in the fridge. You will want to put it on everything.
Dry sherry and malt vinegar are decent substitutes for the wine and vinegar.  Add some fresh chopped
Cilantro or mix some basil while chopping the cilantro as a garnish. No Chinese cooking wine? Try Organic Apple Cider Vinegar or Rice Vinegar (may need a touch more sugar or add some raw honey with the vinegars).

Venison with Chimichurri Sauce



  • 1-2 garlic cloves, minced
  • 1 cup fresh chopped parsley, lightly packed
  • 1 cup fresh chopped mint, lightly packed
  • 1 small hot chile, minced (I use mirasol chiles for this)
  • 2-3 tablespoons lime juice
  • 1/2 cup olive oil
  • Salt and black pepper to taste


  • 1 1/2 pounds venison backstrap, in one piece
  • Vegetable oil
  • Salt



Put the garlic, herbs, chile, lime juice and a little salt in the bowl of a food processor. Buzz to combine, but do not puree. With the motor running, drizzle in the olive oil. Add more salt and black pepper to taste. Let steep for an hour or so before serving.


Mince the garlic, chile and herbs by hand and pound a little in a mortar and pestle. Add the lime juice, salt and pepper and then mix in the olive oil slowly by hand, stirring all the while. Let steep for an hour or so before serving.

For the Venison:

  1. Take the venison out and let it come to room temperature. Pat it dry with a paper towel, then coat with the vegetable oil. Salt it well.
  2. If you are grilling, get your grill hot and clean the grates. If you are planning on pan-roasting, preheat your oven to 400 degrees and get a large saute pan hot on your hottest burner.
  3. Grill the venison over direct heat, turning occasionally until it is medium-rare, or however you like it; this should take about 10-15 minutes. If you are pan-roasting, brown the outside of the venison backstrap in the saute pan, then put the whole pan into the oven. Roast for about 8 minutes for rare. Use the finger test for doneness as your guide.
  4. Let the venison rest, loosely tented under foil. Right before you slice and serve it, Pour any accumulated juices into the chimichurri. Pour the chimichurri over the sliced venison and serve at once.

Makes about 2 cups, enough for 6-8 people.
Hank Shaw:

Options & Additions
You can season the medallions more if you like but don’t season so its in conflict with the sauce.   I like to substitute Smoke Flavored Salt for plain salt but also like Utah Rock Salts or Sea Salt.   I might consider some Cilantro or Basil in with the Chimichurri.  

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