1 lb ground venison.

4 eggs scrambled.

3 large potatoes home fries style.*

Grated Cheddar cheese to your liking.

I fry my ground venison with diced onions and or bell peppers. I then mix the whole lot into a large serving bowl. I add a bit of Tapatio hot sauce. Serve.

I hope you like this easy breakfast.

Eric.

*Home fries style for those that don't know are cubed potatoes, fried.

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1 Bear Roast 4-6 lbs. boneless 6-8 lbs. bone-in
4 Tbls. Curry powder
2 Cups Pace picante sauce (med)
1 24 oz. can of Bud Lite Chilada (with Clamato/lime)
1 Med onion chopped coarse
2 tsp minced garlic
3 Tbls. cooking oil
pepper
salt

Coat roast thoroughly on all sides with curry powder patting and rubbing it into the meat. Heat oil in Dutch oven till almost smoking and sear roast on all sides. About 6-7 min turning roast often. Reduce heat, add remaining ingredients (salt and pepper to taste) and simmer for 2 hrs. Remove roast from Dutch oven and let rest for 10 min. Slice roast against the grain and return to Dutch oven with broth.

This recipe works with venison or elk as well, but bear, having its fattier content works much better. I like to serve this with a good fry bread and asparagus w/pinenuts. Fun to fix over a campfire with a Dutch Oven and a VERY harty meal. Enjoy.

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1 1/2 lbs. prime cut game (I like Antelope loin) Loin, sirloin, or tenderloin.
2 Tbls. EV olive oil
1/2 cup flour
2 Tbls. paprika
1 tsp red pepper
2 tsp. salt
several grinds of coarse pepper
1/3 cup port
1 10 oz. can peas, drained
1 10 oz. can of corn, drained
3 cups elbow noodles (cooked)

Cube meat into 3/4 to 1 inch pieces. Combine flour, paprika, red pepper, salt, and pepper. Dredge the cubed meat in the dry mixture, coating the pieces thouroughly. In a heavy skillet, heat olive oil on high until hot enough that when the meat is added to the skillet, is sizzles around the edges. Brown meat for 3-4 minutes turning occasionally to cook all sides. Remove meat from skillet and deglaze pan with port. Return meat to skillet and simmer on low for an additional 5-7 minutes. In a soup pot, combine cooked elbow noodles, peas, corn, and meat. Heat on med low until desired temp to serve.

This was my base recipe and since, I have experimented with several variations such as adding kidney beans, pinto beans, other vegetables, etc. Use your imagination and add whatever you like!

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1 Elk roast (4-5 lbs. boneless 6-7 lbs. bone-in)
1 Medium onion chopped coarse
2 cans beef broth (or your own beef stock if you prefer)
2 tsp. coarse salt
3 cloves minced garlic
1/2 tsp. liquid smoke (optional)
coarse ground pepper to taste
2 cups of your favorite barbque sauce ( I prefer Sweet Baby Ray's)

Place roast in a crock pot and add beef broth and water to just cover roast. Add onion, salt, garlic, pepper, and liquid smoke. Cook on low for 6 hours ( or 4 hours on high and return to low for and additional hour if you have a programmable crock pot) Remove roast from crock pot and let rest for a few minutes. Drain crock pot, reserving 1 cup of broth strained. Shred meat and return to crock pot. Add the reserved cup of broth and barbque sauce. Return crock pot to high until ready to serve, about 20 min. Serve on warm rolls and enjoy!

I like to prepare this in the morning before I leave for work. It is ok to simmer the roast on low for the entire day until you get home. This is a GREAT way to introduce someone to game meat. Have not found anyone that has turned there nose up to this one!

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1 pound venison steaks, use the good stuff like backstrap
1 cup AP flour
1 cube of unsalted butter (reserve 2 tablespoons)
1 cup chicken stock
Juice of one lemon
3 tablespoons capers, drained
Kosher salt and freshly ground pepper

Pound your venison steaks a few times and season generously with kosher salt and freshly ground pepper. Put flour in a bowl and get ready to dredge the prepared venison steaks. Heat up 2 tablespoons of butter in a skillet and once it's nice and warm dredge a seasoned venison steak in flour, shake off the access and drop into the skillet. Do about two steaks at a time depending on size. Flip after about 2 minutes or so and if you want your meat on the pink side let each side cook less. Set cooked steaks aside on a plate or somewhere you can keep it warm. Add more butter to the skillet as needed and between batches. Once all the venison steaks are cooked add 1 cup of chicken stock to the same pan and stir and whisk the bits from the bottom. Cook until the stock starts to thicken up to about 1/2 a cup. Then add your lemon juice and cook until the mixture thickens. Once it's nice and thick turn off the heat and add 1 tablespoon at a time of butter from the 2 tablespoons you had reserved. Then stir in the 3 tablespoons of capers. Serve venison steaks with sauce over them.

This is such an awesome recipe and in my opinion should be eating while hot.

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