By: Malcom Reed Ingredients: 4 Gamekeeper Butchery Elk Tomahawk Steaks2 Tablespoons Worcestershire Sauce2 Tablespoons Killer Hogs TX Rub1/2 cup Dark Brown Sugar3 Tablespoons Pineapple Juice3 Tablespoons Teriyaki Sauce1 Tablespoon Whisky or Bourbon1 Teaspoon Dehydrated Garlic Flakes1 Teaspoon Dehydrated Onion Flakes1/2 teaspoon Crushed Red Pepper Directions: Drizzle Worcestershire sauce over elk tomahawks and rest for 10-15…
By: Heath Wood One of the main steps to achieving better tasting venison is to be creative when cooking. I only cooked venison for several years by soaking it in milk, rolling in flour, and deep-frying in vegetable oil. Don’t get me wrong; I still love deep-fried venison. However, to gain the full flavor potential…
By: Heath Wood One of my family's favorite summer activities is attending a prominent farmers' market in a nearby city. Every Saturday morning throughout the summer, a group of local farmers, craftsmen, food vendors, and more gather to sell their treasures. Recently, my family and I awakened early on a Saturday and drove an hour…
By: Sam Kohler Ingredients Balsamic Marinade 1 Tbsp. Old Style Mustard1 Tbsp. Oregano 1 Sprig of Rosemary1 Cup of Olive Oil 1/2 Cup of Balsamic Vinegar4 Cloves of Garlic1 Tbsp. Onion Powder Sheet Pan Dinner 2 Gamekeeper Butchery Venison Medallions 2 Whole Sweet Onions; Quartered1/2 lb of Green Beans8 oz of Baby Bell Mushrooms; Sliced1.5…
Continue reading ➞ Sheet Pan Dinner with Balsamic Marinated Venison Medallions
By: Sam Kohler Ingredients Elk Medallions 2 Gamekeeper Butchery Elk Medallions 2 Tbsp. Salted Butter Salt & Pepper to Taste Morel Mushroom Cream Sauce 2 Cups of Morel Mushrooms; Loosely Chopped 1/4 Cup Sherry Wine 1 Cup Heavy Cream 3 Sprigs of Thyme 2 Shallots; Finely Diced 2 Tbsp. Salted Butter Instructions Begin by taking…
Continue reading ➞ Elk Medallion with Wild Morel Cream Sauce
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