Taste of the Wild
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Awesome Antler Venison Soup
Submitted by Amy Carber, owners of Sportsmanstable.com, Hellertown, PA.
My husband John and I started Sportsman’s Table to help our fellow outdoorsmen and women enjoy the harvest of the Great Outdoors. This company was born from a strong desire to continue longstanding traditions enjoying nature’s goodness at family mealtime. Too few families today enjoy regular mealtimes together. We believe in fostering natural healthy meals to complete the full circle of our traditional hunting heritage. Awesome Antler Venison Stew features our “Awesome Antler Rub,” available on our website, Sportsmanstable.com.
• 10 c. tomatoes
• 1 (29 oz.) can tomato puree
• 1 (14 oz.) can beef or chicken broth
• 1 1/2 lbs. venison sirloin or roast
• 1/2 lb. venison sweet sausage (we used Italian Sweet Sausage Seasoning from Sportsman’s Table Item number CYC1870 for our sausage (pre-made before this recipe)) diced into 1/2 in. cubes
• approx. 2 T. Olive oil or bacon grease
• 2 c. carrots sliced
• 1 c. celery diced
• 2 c. onions diced
• 1 (16 oz.) package of frozen peas
• 1 (16 oz.) package of frozen corn
• 1/2 (16 oz.) package of frozen snow peas (and any other vegetable odds and ends on hand)
• 1 T. salt
• 2 T. Worcestershire sauce
• 2 heaping T. Awesome Antler Rub (Sportsman’s Table Item Number MG104)
• 1 heaping T. minced garlic
• 1 T. parsley
• 1 T. cilantro
• 1 tsp. black pepper
Directions: In a very large pot, sear the meat in bacon grease or olive oil. Add tomatoes, tomato puree, and broth and bring to a slow boil and add the seasonings. Simmer to blend flavors for approx. 30 min. Add remaining ingredients. Let stew for 2-3 hours until all is cooked. Enjoy with whole grain bread.
Prep Time: 30 min.
Cook Time: 2 hours
Ready In: 2 1/2 hours
Yields: 6-8 servings
Submitted by Eric Bubbenmoyer of Lenhartsville, PA
My major interest in deer hunting is the tasty dinners and treats that it provides for my friends and family (OK I look for big racks also). I have found that when it comes to tenderloins and back straps the best way to prepare them for flavor and tenderness is to first let the deer hang in a cooler for at least a week if you have the option or weather permits. This allows the meat to age. I have access to a large walk in cooler at a friend’s farm butcher shop that is perfect for this. Second is to marinade the steaks in a freezer bag and freeze them in the marinade until you want to eat them. I have kept tenderloins like this for over a year and they taste great. By squeezing all the air out of the bag so all you have is marinade and steak you have removed the possibility of freezer burn without vacuum sealing. I have used many of the McCormick Grill Mates (favorites are Mesquite and Montreal) but I would have to say my family’s favorite is Teriyaki Comfort.
• Deer Tenderloins or Backstraps cut at least 1 inch thick (mine are about 1.25)
• 1 cup soy sauce (lite is ok)
• 1.5 cup Southern Comfort (you can substitute your favorite beer or whiskey).
• 1-2 tbsp of Olive Oil
• 1/4 cup of chopped garlic (I use the stuff in big jugs from Sam’s Club).
• 1 tsp onion powder
• 1 tsp ginger
• 1/2 cup dark brown sugar (I use closer to a cup but start with 1/2 a cup and keep adding and tasting till I like it).
You can use more or less of all the ingredients to your taste, but I always start with 1 cup of Soy Sauce and tweak things as I go. Mix them all together and just pour over the meat in the freezer bag. Squeeze the liquid up to the zipper and seal it. I lay my bags flat when I place them in the freezer so they are easier to store. This should do at least 3 pounds of meat and probably more. When defrosting in the microwave unzip the bag slightly or the bag may melt from the high concentration of sugar. Grill to your preferred degree of doneness but beware that because of its lean nature deer meat will dry out much quicker if you go past medium. I personally like mine still running on the plate. Enjoy!!!!