Author: Kristie Campbell

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Kristie Campbell

Venison Backstrap Steaks with Caramelized Onions

Venison Backstrap Steak with Caramelized Onions and Bacon Brussel Straps

Ingredients:

1 tsp coarse salt
3/4 tsp black pepper, fresh ground/ cracked
1/2 tsp mustard seed, crushed (ground but not powder)
2 lb venison backstrap
1 medium sweet onion, halved lengthwise and thinly sliced
1 tbsp olive oil
1/3 c. chopped red bell
1 fresh jalapeno chile pepper, seeded and finely chopped
1 clove garlic, minced
1 tbsp balsamic vinegar
1/2 tsp dried sage, crushed

Directions:

In a small bowl, combine salt, black pepper, and mustard seed: divide the mixture in half. Rub half of the mustard mixture onto one side of the steaks and set aside.

In a large skillet, cook and stir onion in hot oil over medium heat for 5 minutes, stirring frequently. Add peppers and garlic and cook/ stir for 5 minutes until peppers are tender. Add balsamic vinegar, sage and remaining mustard mixture. Cover and keep warm.

MEANWHILE preheat bbq (propane grill) on high, when hot (400-500 degrees) place steaks onto middle of grill. Turn middle burners to low. BBQ steaks 5 minutes, then turn and bbq 5 additional minutes. Plate steaks and cover with onion/ pepper mixture.

Prep: 25 min, Grill 10 min, Serves 4


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Kristie Campbell

Venison Liver for the Liver Hater

Venison Liver and potatoes

Ingredients:

2 lb. venison liver, sliced in 1/4″ slices
1-1/2 c. milk
1/4-1/2 c. butter, divided (you may use other frying oils if preferred
2 c. sliced onions
2 c. all-purpose flour
2 T garlic powder
1/8-1/4 t. salt (to taste)
1/8-1/4 t. pepper (to taste)

Prep time: 1-2 hours

Directions:

Gently rinse liver slices under cold water, and place in a medium bowl. Pour milk over the liver and make sure the liver is completely submerged. Let soak up to an hour or two. Stir from time to time to ensure all liver gets soaked well. This process removes the bitter flavor of the liver, so it is necessary that the liver soak at least one hour.

Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions and set aside.

Add the remaining dry ingredients in a bowl or battering pan. Take the liver slices from milk and coat in the flour mixture. Place into the pan with remaining butter and fry approx 4 minutes. Turn over and fry another 4 minutes. It is important to leave it slightly pink on the inside, and not to cook it to well done. After all the liver slices have been fried, add it back to the pan and add onions.

Cook just a little longer to meld the flavors together. Serve hot.

Venison Liver served with cheesy mashed potatoes and garden salad.
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Kristie Campbell

Huckleberry Jam, or Ice Cream Sauce

INGREDIENTS

  • 8 c. Huckleberries
  • 5 c. Sugar
  • 2 pkg. quick gel
  • 2 T. Lemon Juice
  • Canning jars, lids, rings

DIRECTIONS

Mix all ingredients except quick jel in a large kettle and bring to a rolling boil. Add quick gel set. Boil rapidly for 25 minutes, stirring quickly and constantly. (Warning: Huckleberries are quickly explosive in left unattended while boiling.)

During this time, sterilize jars and lids.

Fill each jar to 1/4 inch below rim. Place lid on each jar and hand-tighten with ring.

Place in canning kettle and fill with water until water covers jars by at least 2 inches. Bring to boil and continue boiling for 10 minutes.

Remove from water and set on towel to cool. Jars are sealed if button pops in. Do not re-tighten the rings. If button does not pop, place jar in fridge and use within 3 weeks.

Make 4-5 pint jars.

This recipe can be used for raspberry, strawberry, blueberry, plum, apricot jellies and jams. To make jellies, strain boiled sauce prior to canning.

For pie filling or ice cream sauce, omit the quick set gel.

Kristie Campbell

Instant Pot Cheesecake

Ok, so not exactly wild game, but since the topping I use is wild mountain huckleberries, I believe it’s appropriate.

INGREDIENTS

  • 16 oz. cream cheese
  • 1/2 c. Sugar
  • 1 tsp. Vanilla
  • 2 eggs
  • 1 c. Crushed vanilla sandwich cookie without the filling (or graham crackers)
  • 2 Tbs. butter, melted
  • 1 c. Water

DIRECTIONS

In a small mixing bowl, crush cookies, then mix with butter until crumbly. Press into the bottom of a spring form pan sized to fit in your pressure cooker pot.

Mix cream cheese, sugar and vanilla until well blended. Add eggs, mix well. Pour batter into crust.

Pour 1 c. Water in the bottom of pressure cooking pot. Add trivet and place spring form pan on the trivet. Place lid on pressure cooker and turn to lock, ensuring steam vent is in closed position.

Select high pressure (manual) and increase time to 25 minutes. At the end of time, turn cooker off and allow natural release pressure for 10 minutes, then manually release the remaining pressure.

Remove cheesecake and check to ensure middle is set. If not, cook an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake. Place springform pan on a wire rack to cool. Once cooled, refrigerate covered with parchment paper for at least 4 hours (or overnight).

I use huckleberry sauce as a topping on my cheesecakes. That recipe can be found at this link.

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Kristie Campbell

Goose & Vegetable Barley Soup

INGREDIENTS

  • 2 pounds goose leg stew meat
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, quartered
  • 1/2 c. onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, diced
  • 2 TVs. Minced Garlic
  • 6 cups wayer (or low sodium beef broth/stock)
  • 1 14.5oz can diced tomatoes
  • ¾ cup pearl barley
  • 2 small potatoes, peeled and diced
  • 6 bullion cubes (if using beef stock, reduce to 2-4 cubes)
  • 1 bay leaf
  • 1 teaspoon dried thyme

INSTRUCTIONS

Goose legs cut into stew meat with Olive Oil
  • Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper if desired. Brown meat on all sides then remove meat and set aside. (about 5 minutes)
  • Add mushrooms to pot and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
  • Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burnt pan bottom. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
  • Place lid on Instant Pot and turn to lock, making sure steam vent is closed.. Cook on high pressure (or manual setting) for 20 minutes. Let the Instant Pot do a natural release of pressure for 10 minutes then turn vent to release remaining pressure before removing lid. 
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Kristie Campbell

Instant Pot Venison Stew

Ingredients:

  • 1 1/2 lbs. Venison Stew Meat
  • 1 T. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Italian Seasoning
  • 2 T. Worcestershire Sauce
  • 1 T. Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16-Ounce Bag Baby Carrots, Cut Into Slices
  • 1 lb. Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 Can Tomato Sauce
  • 2 T. Cornstarch
  • 2 T. Water

Directions:

Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the venison and seasonings. Cook the meat until browned.

Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.

Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Serve hot with biscuits.

Enjoy!

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Kristie Campbell

Korean Venison Bowl

Ingredients:

  • 1 lb. Ground Venison
  • 1 T. Minced Garlic
  • 1/4 c. Low Sodium Soy Sauce (or Tamari)
  • 2 t. Sesame Oil
  • 1/4 c. Brown Sugar, packed
  • 1/4 t. Ground Ginger
  • 1/4 t. Red Pepper Seeds
  • 1/4 t. Black Pepper
  • 2 c. Hot Cooked Rice
  • Sliced Green Onions and Sesame Seeds for garnish

Directions:

Spray a frying pan with non-stick spray. Cook meat and garlic over medium heat until brown.

While meat is cooking, mix Soy Sauce, Sesame Oil, Brown Sugar, Ginger and the Peppers in a separate bowl. Add to browned meat and stir well. Simmer to coat meet.

Serve over rice. Sprinkle Sesame Seeds and Green Onions as a garnish and Enjoy!

Kristie Campbell

Creamy Cabbage, Leek, Potato Soup

Ingredients:

1 medium head green cabbage (about 1-3/4 lbs), cored and chopped
3 tablespoons butter, divided
4 cloves garlic, finely chopped
2 medium potatoes (about 1/2 lb), peeled and diced
5 cups low-sodium chicken broth
1 bay leaf
2 teaspoons apple cider vinegar
1/4 cup cream
1/4 cup milk
2 medium leeks, sliced
4 to 6 strips cooked bacon, crumbled
Salt and freshly ground black pepper

Directions:

Melt 1 tablespoon of the butter in a stockpot over medium heat. Add the garlic and sauté until fragrant, 2 minutes. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper.
Add the potatoes, chicken broth, bay leaf and vinegar. Cover the pot and bring the soup to a rapid simmer. Continue cooking, stirring occasionally, until the cabbage is very soft, 25 to 30 minutes.
While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a separate pan over medium heat. Add the leeks and cook, stirring often, until tender and sweet, 5 to 6 minutes. Season to taste with salt and pepper and set aside.
Once the cabbage is done cooking, remove the bay leaf and add the milk and cream. Purée the mixture using a hand-held or conventional blender. Note: If using a conventional blender, you should allow the soup to cool a bit first, then purée it in small batches.
Stir the leeks and crumbled bacon into the puréed soup, taste and adjust the seasoning as needed. Serve immediately.

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Kristie Campbell

VENISON & BROCCOLI STIR FRY

Ingredients:

3 T. cornstarch, divided 2T and 1T
1/2 c. water
2 T water
1/2 t. garlic powder
1 lb. venison steaks
cut into thin 3-in. strips
2 T. olive oil, divided 1T and 1T
4 c. broccoli florets
1 small onion, cut into wedges
1/2 c. Tamari low sodium
(or low sodium soy sauce)
2 T. brown sugar (or honey)
1 t. ground ginger

Cooked rice if you choose to serve with rice (I did!)

Directions:

In a bowl, combine 2 tbs cornstarch, 2 tbs water and garlic powder until smooth. Add beef and toss.

In a large skillet or wok over medium to medium high, heat 1 tbs. olive oil, stir-fry in beef and continue stirring until desired doneness. Remove from pan and set aside, but keep warm.

Stir-fry the broccoli and onion in remaining oil for 4-5 minutes. While this is cooking, stir frequently. Mix in the venison.

In a small bowl, combine tamari, brown sugar, ginger, remaining cornstarch and water, stirring until smooth. Pour over mixture and stir for 2 minutes.

 

Serve over rice.

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Kristie Campbell

Easy Cheesy Wild Turkey Casserole

Cheesy Wild Turkey Casserole

Ingredients:
2 c. Wild Turkey (cooked)
1 pkg. pasta
1 medium onion
1 T. butter (or coconut oil, olive oil, etc.)
1 can mushroom soup (10.5 oz)
1 c. Milk
1 bullion cube
1/8 t. Dry mustard
4 c. Shredded cheddar
1 c. additional shredded cheddar
1/4 c. Parmesan cheese

Directions:
Preheat oven to 350 and spray the bottom of a 9×13” baking pan. Cook pasta per package instructions. While pasta is cooking, dice onions and cube the turkey. Add the turkey to the cooked/ drained pasta and set aside.

Saute onions in the butter about 5 minutes. When translucent, add soup, milk, bullion, and mustard. Bring to a boil, then simmer about 10 minutes. Add the cheddar and stir until melted. Pour sauce over noodle/turkey mixture, stirring until all noodles are well covered.

Transfer mixture to baking dish. Cover with left over cheddar and Parmesan cheese. Bake until cheese is melted (about 20 minutes).

Serving Suggestions: 
Serve with peas and carrots and green salad.