Tuesday, September 25, 2012

It's hunting season here in the United States. This means that many Yumologists will soon find their freezers stocked with a plethora of wild game meat and question what to do with it.

While the online food universe is flooded with recipes, not too many focus on how to cook wild game. Our Yumologists did their research this morning and found a few unique wild game recipes that hunting families can enjoy together.


Venison Curry Meatballs in Sun Dried Tomato Phyllo Cups
Recipe and Photo: Chef Robert Irvine - Food Network (Yumology has made a few alterations and suggestions based on product availability and taste)

1 lb ground venison
2 tsp curry powder
1 med onion
2 cloves of garlic finely chopped
2 tsp fresh chopped parsley leaves
1 tsp fresh chopped rosemary
2 eggs
Salt and pepper
16 sun dried tomato phyllo cups (*NOTE: If you can't find these, you can buy plain phyllo cups and spread sun dried tomato paste on them or just use them plain.)
1 jar of chutney


  • Heat oven to 350
  • Mix the venison, curry powder, onion, garlic, parsley, rosemary and eggs together
  • Roll the meat mixture into golf ball sized meatballs
  • Place on a baking sheet and bake until cooked thoroughly (approx. 20-25 mins)
  • Let the meat rest.
  • Take phyllo cups (if you are using plain cups with tomato paste you'll want to brush the paste on them at this point, and bake the cups at 350 for approx 5-7 minutes, until crisp)
  • Spoon a small amount of chutney into each cup, add a meatball then top with more chutney and garnish with remaining parsley leaf.


Bacon Wrapped Quail in a Pepper Jelly Glaze
Recipe and Photo: Chef Emeril Lagasse - Food Network (Yumology has made a few alterations and suggestions based on product availability and taste.)

8 dressed quail
1 tsp salt
1 tsp pepper
8 strips of thick-cut bacon
1/2 cup of pepper jelly
3 tbsp bourbon
1/2 tsp Worcestershire sauce

Season each quail with the salt and pepper
Wrap each quail in bacon and secure with a soaked toothpick (soak the toothpicks in water for about 30 mins before use.)
Preheat a grill to medium heat.
Whisk the pepper jelly, bourbon and Worcestershire sauce in a bowl until smooth
Place the quail on the grill and cook on each side for about 10-12 minutes
Then brush the pepper jelly glaze on and continue turning and glazing every 2-3 minutes for another 15-20 minutes, until the quail is cooked through


Elk Corndogs
Image courtesy of Flame Restaurant in Vail, CO, recipe is Yumology's variation on these popular treats

1 lb of elk meat
1 cup of red wine
1/2 onion chopped
1 minced clove of garlic
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper


  • Add all of these ingredients to a slow cooker and allow meat to cook for 4-6 hours until it is tender and able to be shredded easily with a fork.
  • Once meat is shredded, drain the excess juices and set aside on a paper towel lined plate to help suck out even more moisture from the meat.


1/2 qt vegetable oil
1/2 cup of yellow corn meal
1/2 cup of all purpose flour
Pinch of cayenne pepper
1 egg
1/2 cup milk
1/8 tsp salt
1/8 cup sugar
2 tsp baking powder
4 skewers


  • Heat the oil in a deep fryer or a deep skillet/pan to 350 degrees.
  • Mix together the dry ingredients (corn meal, flour, cayenne, salt, sugar and baking powder)
  • Combine the milk and egg in a separate bowl and whisk as you add the e.g. to the milk
  • Slowly add the corn meal mixture in three parts whisking each time to create a smooth batter
  • Grab a handful of the drained elk meat and wrap it around a skewer. This will only work if you have drained as much liquid from the meat as possible.
  • Dip the meat skewer into the batter and then transfer it slowly to the hot oil
  • Fry for 3-5 minutes until the batter is golden brown




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