Tag Archives: wild game recipes

Pecan Crusted Venison Steaks with Mustard Sauce

More muffins 4-11-13 012I was so excited when I came up with this recipe the other day.  It turned out well enough that I’d be willing to serve it to guests.  Once again, while it’s relatively simple, it requires the ability to “think outside the box” regarding what can be done with wild game.  I was particularly pleased that it didn’t require backstrap or tenderloin.  For this recipe, I used the large,oblong muscle from a hind quarter.  See my January entry entitled “Bacon-Wrapped Garlic Venison Roast” for a tutorial on processing out a hind quarter.


Pecan Crusted Venison Steaks

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5 or 6 pounded venison steaks

fresh ground pepper & kosher salt

1/3 cup canola oil

1/4 cup pecan oil (if you can find it)

3 eggs

1 1/3 cups flour, divided

2/3 cup ground pecans

1. Pound out 5 or 6 venison steaks from a hind quarter muscle.  I always pound out my steaks in a plastic bag.  It’s less messy and the steaks seem to hold their shape better without becoming torn up.


 Of course you could prepare this recipe with backstrap but I was pleased to find another recipe that lends itself so nicely to the use of the lesser used cuts of meat.

2. Season steaks with kosher salt and fresh ground pepper.

3.  Pour about 2/3 cup of flour onto a paper plate.

4.  On another paper plate, mix remaining 2/3 cup of flour with ground pecan meal.

5.  Lightly whisk eggs in a pie plate.  I always wrap a rubber-band several times around the handle of the fork that I use, near the end, to whisk eggs even for things like french toast.  It prevents the fork from sliding into the mixture.

6.  Pour canola and pecan oils into heavy cast iron skillet.  If you can’t find the pecan oil, the recipe can be prepared with just canola or cooking oil.  I happened to have the pecan oil and it seemed to add a depth of flavor to the steaks.

7.  Create a work station for dredging steaks in plain flour, dipping in egg, dredging in flour/pecan meal mix and setting aside to rest before frying.

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8.  Dredge each steak in plain flour, egg (allow to drip), flour and pecan mixture, then return to cutting board to rest for several minutes before frying. I find that allowing the steaks to rest with the coating on helps keep a nice crust on the meat.  Before I fried the steaks, I patted a little extra flour & pecan mixture on each.

9.  Heat oils to medium high. Fry steaks in skillet until golden brown on each side but be careful not to overcook.  Remember that this is venison and that it is better cooked medium rare. Place in an ovenproof dish and set in a warm oven until sauce is prepared.

Mustard Sauce

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1/4 cup beef stock

1/4 cup plain Greek yogurt

2 heaping tbsp. course ground mustard

salt & pepper to taste

1. Place beef stock, yogurt, and mustard in a blender.  Mix, taste, add salt & pepper if needed.

2.   Pour into a saucepan.  Warm on stovetop. Usually, I use the Plochmann’s Coarse Ground Mustard.  Since I couldn’t find it at the market, I bought the Grey Poupon Course Ground.  It worked just fine except that it definitely has a saltier taste.  I didn’t need to add any salt to the sauce.

3.  Serve over pecan crusted steaks.  I served mine with quinoa and sauteed spinach with bacon and caramelized red onions.  Enjoy!



Posted by on April 24, 2013 in Hunting, Recipes, Venison


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Venison and/or Wild Pork Enchiladas with Creamy Poblano Sauce

Venison and/or Wild Pork Enchiladas with Creamy Poblano Sauce

This recipe has become my “go to” meal to prepare for company; either a small get-together or a camping group of 50. I’ve received compliments from fans of wild game and friends who didn’t realize they were sharing God’s wild bounty. I really like this recipe because it works equally well with venison or wild pork.  It went over very well on our annual camping trip to Wyoming.  It works particularly nicely because it can be frozen and can feed a large number of people.  The enchiladas can be frozen without the sauce and transported in zip-lock bags.  The sauce can be transported in clean, plastic milk containers in a cooler and can be heated and added at the last minute.

Venison (or Wild Pork) Enchiladas with Creamy Poblano Sauce

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1 lb. cooked, shredded venison or wild pork (see all day cooking method in “Come and Take It”)

chili powder, comino (cumin) and salt to taste

beef stock and/or drippings from all-day-cooked meat

corn tortillas

corn oil

fresh mozzerella

5 poblano peppers

1/2 an onion, thinly sliced

3 or 4 cloves of garlic

approx. 5 oz. sour cream (just more than 1/2  small container)

1/2 cup beef (or venison) stock

salt and pepper to taste

Season shredded venison or wild pork with chili powder, comino, and salt to taste.

Heat about a 1/2 inch of cooking oil in a small skillet.  When oil is pretty hot, coat one tortilla one side at a time until tortilla is soft.


Lay tortilla on a flat surface.  Spread with a line of seasoned meat.


Roll ingredients into tortilla and lay enchilada in a 9 x 13 baking dish, seam-side down.

Continue this process until you have rolled as many enchiladas as you need.  Set aside.


Remove stem ends of poblanos.  Cut down the sides and remove seeds.  Lay poblanos on a baking sheet, skin side up.  Set under a broiler until skin chars and bubbles.  Or poblanos can also be left intact and turned periodically until fully charred.

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Remove poblanos to a bowl and cover with plastic wrap.  Let rest for at least 20 minutes to allow skins to loosen.

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Creamy Poblano Sauce

During this time, saute onions and garlic in a small amount of the corn oil used for the tortillas in a cast iron skillet.

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Place onions and garlic in a blender.  Add sour cream and stock.

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Remove skins and seeds from poblanos and add to blender.

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Blend ingredients.  Add salt and pepper and blend again. At this point, you can adjust the heat of your sauce by adding additional sour cream and stock to produce less heat.

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Poblanos are fickle indeed.  Some of them are very mild while others are as hot as jalapeños. Unfortunately, there’s not really any way that I know of to determine the heat of the pepper until you taste it.  This can be done after they are roasted.  You’ll need to taste each one.  If the poblanos are not as hot as you like, a jalapeno or two can be added to the roasting.  If the poblanos seem to be pretty hot, additional sour cream and stock can tone things down a bit.

Once the sauce is just right, pour over enchiladas, dot with fresh mozzarella, and heat in a 350 degree oven for about 30-40 minutes until sauce bubbles and cheese is melted.  Serve with sour cream.

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Posted by on February 22, 2013 in camping, Hunting, Recipes, Venison, Wild Pork


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