119 elk backstrap Recipes

venison or 1 lb elk meat or 1 lb goose, soy sauce or 1 cup teriyaki sauce, worcestershire sauce, liquid smoke, season salt, pepper, salt, chili pepper flakes

ground italian sausage, ground beef (or buffalo, elk, deer...), onion, chopped, garlic cloves, minced, tomato sauce, diced tomatoes (partially drained ) or 1 (14 oz) can crushed tomatoes (partially drained), mushrooms, sliced (optional), kosher salt, sugar (optional) or 1 tsp honey (optional), fresh italian parsley, finely chopped, fresh oregano, chopped (or 1.5 tsp dried ), fresh basil, chopped (or 1 tsp dried ), fresh thyme, chopped (or 1/2 tsp dried ), dried fennel seed (optional, my italian sausage usually has plenty ), zucchini (sliced and peeled nets about 1-1.5 lbs total ), eggs, grated parmesan romano cheese or 1/4 cup parmigiana parmigiano-reggiano cheese, whole milk ricotta cheese, low moisture mozzarella cheese, grated

ground meat (venison, pork, beef, bison, elk, chicken, turkey, etc, or any combo of the above), garlic, grated onion (or sub some dry minced onion), egg, dry, fine breadcrumbs, dijon mustard, fresh parsley, minced, worcestershire sauce, kosher or sea salt and fresh ground black pepper, tomato sauce, honey, cayenne, favorite bbq sauce, juice from 1/2 lime, tequila or rum, worcestershire sauce and liquid smoke

orange juice, white vinegar, seasoned salt, pepper, cayenne pepper, venison or elk flank steak, cut into thin strips, green pepper , julienned, sweet red pepper , julienned, onion, halved and sliced, vegetable oil, divided, flour tortillas (8 inches), shredded mexican cheese blend or cheddar cheese, sour cream and salsa

venison , shoulder roast, salt pork, flour, salt and pepper, bacon fat or 3 tbsp other fat, water, salt, pepper, bay leaf, carrots , pared, turnips , pared, potatoes , pared, onions, peeled

moose roast or 3 -5 lbs elk roast, sauerkraut, onion, diced, chunks , how ever you want then, beef broth , if needed

olive oil, onion, diced, green bell peppers, diced, chili powder, ground red meat (beef, venison, elk, boar, etc), tomato sauce, garlic cloves, peeled and crushed, dried marjoram, dried sage, kidney beans, drained and rinsed, salt and pepper, coarsely chopped chile (to garnish )

ground beef or 1 lb ground venison or 1 lb ground elk, zucchini, shredded (3/4 lb), onion, minced finely, garlic cloves, grated, stewed tomatoes (or 14.5 oz can), water, tomato paste, minced parsley, salt, sugar, oregano (dried ), pepper

venison (deer, elk, moose, caribou, or beef), light soy sauce, water, liquid smoke, brown sugar, salt, crushed garlic (optional), drops hot pepper sauce (optional)

italian spices, adobo seasoning or 1 tsp salt, pepper, garlic clove, minced (2 cloves total ), garlic powder, olive oil, steak (beef, venison, bear, elk, moose), soy sauce, worcestershire sauce, a-1 steak sauce (or your favorite steak sauce), garlic powder, pepper, soft flour tortillas, sharp cheddar cheese, shredded, provolone cheese

onion, olive oil, beef , neck skinned, cleaned, and cut short enough that it will lay flat in your pressure cooker (you can use deer, elk, moose, reindeer, sheep, goat, antelope, etc), beef stock, red potatoes, carrot, pearl barley, tomato, sliced mushrooms, zucchini, celery ribs, spinach

beef chuck roast, salt, ground black pepper, butter, green onions, sliced (white parts only ), onion, sliced, all-purpose flour, condensed beef broth, prepared mustard, fresh sliced mushrooms, cream cheese (room temperature ), sour cream, worcestershire sauce, salt, ground black pepper

sun-dried cherry sauce, sun-dried cherries, cranberry juice, apple juice, plum wine, sugar, sachet : 1/2 bay leaf, 1 thyme sprig, 1/2 garlic clove, 1 whole clove, 1 black peppercorn, tied in cheesecloth, elk loin medallions , 3.5 oz each, vegetable oil, apple wedges, peeled and cored, sugar snap peas , strings removed, caramelized cippolline onions, thyme leaves, veal jus, (stock ), orange segments , membrane removed, sun-dried cherry sauce , recipe above

olive oil, chopped onions, chopped green pepper, salt, crushed red pepper to taste, spicy venison sausage, crumbled recipe follows, chopped garlic, tomato paste, dry white wine, peeled, seeded and chopped roma tomatoes, fresh thyme, chopped fresh oregano leaves, clam juice, dozen littleneck clams , scrubbed, linguine pasta, drizzle extra-virgin olive oil, chiffonade fresh basil leaves, venison , elk, or moose meat, cubed, pork butt, cubed, pork back fat, cubed, dry white wine, minced shallots, minced garlic, chopped parsley, chopped fresh basil leaves, chopped fresh thyme leaves, chopped fresh marjoram leaves, kosher salt, crushed red pepper, coarsely ground black pepper

kona coffee beans, dried porcini mushrooms, elk tenderloin, heirloom tomatoes, sliced, canola oil, chopped onion, chopped cherries, cherry wine, stock , chicken or beef, grated nutmeg, allspice, brown sugar, pancetta, garlic butter, onion rolls, halved, goat cheese, arugula, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

all-purpose flour, salt, butter, lard, iced water, egg, separated, venison , or elk, beef rump, pork loin, veal, goose meat, rabbit, onion, sliced paper thin, cinnamon, allspice, salt and pepper, water, potatoes, peeled

boneless venison , elk, moose or beef chuck roast (3 to 3-1/2 lb), canola oil, onions, chopped, green pepper, chopped, garlic cloves, minced, crushed red pepper flakes, diced tomatoes, undrained, water, tomato paste, sugar, ground cumin, dried oregano, pepper