1 box lasagna noodles, cooked
3 slices smoked bacon, finley chopped
1 pound ground elk or deer
15 oz. Ricotta cheese
5 cups shredded mozzarella, you can use less if you like
1 cup grated parmesan
2 eggs whisked lightly
32 oz. canned tomato sauce
Garlic powder
Freshly ground pepper

Pre-heat oven to 375. Grease up a 13X9 baking dish with spray and set aside.
Cook your lasagna noodles according to the package and set aside.
Combine your Ricotta cheese, two eggs, 4 cups of mozzarella, and 1/2 of the parmesan and set aside.
Heat a large pot on medium high then add the bacon cooking it just before the crispy point. Then add the ground elk or deer stirring constantly making sure that all the elk is cooked. Add your can of tomato sauce and stir to combine. Add a few shakes of garlic powder (however much you like) and a few shakes of freshly ground pepper to taste. I like a lot of both and the pepper adds a nice bite. Once it's all seasoned to your liking, reserve about one cup for later.
In your pre-greased baking dish scoop out 1/3 of the tomato sauce and spread on the bottom, overlap 4 noodles, spread half of the ricotta over the noodles, then repeat one more time. So, that's sauce, noodles, Ricotta, sauce, noodles, Ricotta, sauce, then stop. The last layer will be noodles topped with the 1 cup of sauce you reserved, the last cup of mozzarella cheese, and the 1/2 cup of parmesan.
Cover with tin foil and cook for 30 minutes. Place a cookie sheet under the dish in case it starts to bubble over. Remove tin foil and bake for another 10 minutes. If you want you can broil it for that last 10 minutes for a crispy top layer. Let the lasagna sit for about 15 minutes to cook down and settle.

Notice I said it serves 10. That was just and estimate on how many pieces you could get out of a 13X9 dish, and how hungry your family is. I make it for just two of us and eat it all week.

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1 pound ground game-elk or venison
6 slices of bacon cooked until crisp
1/2 white onion
2 cloves garlic
1 egg

Pre heat oven to 350.
I mention using a food processor but you can just chop everything by hand, just make sure it's chopped very fine.
In a food processor add your white onion and garlic and pulse a few times. Then break up your cooked bacon and pulse again. Add your ground meat pulse, add egg, pulse until combined well. If meat is warm or room temperature then place in the fridge for a few minutes. Using your hands make 5 large meatballs the size of baseballs or you can make 10 small golf ball sized meatballs. In a large skillet warm some oil and brown each side of the meatballs, place in a baking dish and bake for about 15 minutes in the oven. You may need to bake less or more depending on the size you choose to make.

You'll notice I didn't add any salt or pepper and for some reason it worked! This was a recipe made up by accident and I liked it so I'm now making sure to repeat the process whenever I make meatballs. The only thing I change from time to time is the amount of bacon because some of our ground game may have fat added, and some of it has no fat at all. In that case I use more bacon. This recipe was created with ground elk with 7% fat.

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1 pound venison roast or 1 package venison steaks
2 cups sesame oil
2 cups soy sauce
2 Tablespoons minced garlic
2 Tablespoons toasted sesame seeds
2 Tablespoons white sugar
2 cups green onions chopped

The goal is to get your meat as thin as possible that's why I use a roast. Carefully slice your roast very thin. The thinner the better and place meat in a bowl. Add all other ingredients to the same bowl and stir with your hands until the mixture has coated each piece of meat. Wash your hands before covering the bowl with plastic wrap and place in the fridge. The meat can marinate for as long as you like 10 minutes or even a whole day.
If using pre-cut steaks try to slice even thinner. If that seems to difficult or impossible depending on the cuts then just use those steaks as is. In my freezer our steaks are not very thick to begin with.
Get your grill nice and hot. With tongs place the meat on the grill and cook until one side is blackened, then do the same to the other side. It's hard to tell how long to cook each piece because they may not all be the same thickness. If you loose a few pieces to the grill don't worry, it happens. Enjoy!

I was taught how to cook this dish without a recipe so if you feel like you want less soy sauce, or no sesame seeds, or more of this and less of that then go ahead. Be careful with the soy sauce becuase it can make your dish to salty.

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2 pounds elk steaks about ¼ inches thick
1 quart milk
2 cups Panko bread crumbs
½ cup shredded parmesan
1 cup All Purpose flour
4 large eggs
1 cup Vegetable oil
Kosher salt-to taste

Rinse elk steaks and place in a large bowl. Pour milk in and make sure to completely cover the meat. Cover bowl with plastic wrap and keep refrigerated over night.
This step can be avoided but I find the meat to be more tender.

Line a cookie sheet with wax paper or tin foil and set aside.

Drain milk from the bowl leaving the steaks and sprinkle two to three pitches of kosher salt over the meat. With your hands toss the steaks in order to distribute the salt.

In a pie dish (or something like it) place your Panko bread crumbs and shredded parmesan.
In another dish or bowl add your eggs and whisk.

In the third dish or bowl place your flour.

At this point you have three dishes. Place in order of dipping.
1. Flour
2. Eggs (whisked)
3. Panko and parmesan mixure

Take one steak dredge in flour and coat entirely and shake access flour off. Then dunk into your eggs, coating entirely, and letting access egg to drip off. Then place the steak in your Panko bread crumb mixture, coating entirely. Place finished steak on your cookie sheet lined with wax paper or tin foil. Repeat until all steaks are coated.

Heat about ½ cup of oil on medium. You’re not deep frying the steaks just pan frying so make sure your oil just covers the bottom of the pan. Once the oil is hot carefully add a few steaks at a time. Cook about 2 minutes on each side. You’ll be working in batches to place your finished product on a plate or another cookie sheet.
Once all your steaks are finished then serve and eat immediately.

I like to make a spicy tomato sauce and serve with creamy polenta but even a canned tomato sauce or canned Alf redo sauce and pasta would be a good combo.

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Marinade:
2 cups red wine
2 oz red wine vinegar
1/2 each sweet onion
1 tsp chopped garlic
1 tsp thyme
2 each bay leaves
Venison Stew:
1 oz oil
2 pounds venison stew meat
salt and pepper
1/2 each sweet onion
2 Tablespoons flour
2 cups beef stock
2 oz. tomato sauce

For the marinade:
Add all the ingredients to a pot and bring to a boil. Cool down and then refridgerate unitl needed. Can be made a day in advanced.
For venison stew:
Marinade your venison stew meat for 24 hours. Once marinading is done remove meat and set aside liquid for later use. Heat a heavy pot on the stove and add oil. Season venison meat with salt and pepper and brown all sides in the pot. Remove the venison meat and set aside. Add onions to the pan and caramalize well. Add the flour to the pot and stir for 5 minutes to make a dark roux. Add the marinade liquid, tomato sauce and beef stock and stir in to prevent lumps. Bring to a boil and add the venison back to the pot. Turn down the heat and simmer for 2 hours until meat is tender.

Chefs note: Vegetables such as turnips, carrots, rutabagas and pearl onions can be cooked seperately and added to the stew. I like to serve this over potato dumplings (gnocchi) or just regular dumplings. Also, in the restaurant I do this all in a roasting pan (a dutch oven will do) starting on the stove top then when everything is in and up to a boil I cover it with foil and palce in a 350 degree oven for 2 hours. This will free up your stove top and you won't have to "baby sit the stew".
Corey's wine suggetions with this stew:
syrah, seven sinners, the ransom, napa valley, california 2005
syrah reserve, silvan ridge, rogue valley, oregon 2006
syrah, martin ray, angeline, dry creek valley, california 2004
malbec reserve, pascual toso, mendoza, argentina 2007
malbec reserve, pascual toso, mendoza, argentina 2006
malbec reserve, sur de los andes, mendoza, argentina 2004
zinfandel, old vine, hullabalou, napa valley, california 2005
zinfandel, pacini vineyard, steele, old vine, mendocino county, california 2006
zinfandel, ravenswood zen of zin old cave, sonoma, california 2004

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