BY COREY ELLIS AND JULIE MACKIEWICZ   New Mexico is known for their red and green chili. If you’ve ever lived there, or spent much time there, you know that once you start down the chili path there’s no turning back! These slightly spicy and citrusy red chili venison tacos will satisfy any chili fanatic – until your next hankering at least.  Prepare in a slow cooker, Crockpot, Instant Pot or Dutch oven   Ingredients:  1 lb. of braising meat (shank, neck, rib meat or brisket) 2 tbsp of ...

This recipe is a great way to switch things up with your ground venison and impress guests with a fancy-looking dish. Venison-stuffed poblano peppers allow you to use your ground venison in something besides chili and burgers. Don't be intimidated by the fancy appearance, as the recipe is easy to make. Give it a try and enjoy something new with your ground venison. Ingredients  - 1 pound of ground elk, deer, or pronghorn - 1 onion (chopped) - 1 tsp of Mexican oregano  - 2 tsp of garlic ...

Backstory On a cold, dark January evening, the text message went something like, “Hey Leslie, how about being a dessert chef for the Field to Table dinner at the Backcountry Hunters & Anglers Rendezvous this year?” My answer was a hard “Let me think about it,” which ultimately led to a “yes.” Almost immediately I panicked; it was January and I had nothing to forage to make this dessert! So, through January and on through February friends ate many versions of what became a very solid recipe ...

California is well known for its wine country and scenic vineyards throughout the state, but here is a vintage recipe you may not have heard of: Pronghorn Antelope Dolmas.     This derivative of the popular Mediterranean and Middle Eastern dish infuses the delicate flavor of fresh grape leaves with robust pronghorn sausage, jasmine rice and a hint of cream cheese to harmonize the flavors into a phenomenal appetizer that will disappear the second you set them down on the table. While many ...

  Morels are basically awesome. Mushrooms in general are, but for me, morels are especially awesome. In the woods around me, checking out areas that have previously burned after the spring rains kick in is a surefire method of success, but it takes some looking, even after you know what to look for. As with all mushrooms, I would recommend getting someone who knows what they are looking for to take you out for the first time. Mushroom nerds aren't terribly hard to find in our community, but ...

There’s nothing quite like enjoying a refreshing bowl of Red Snapper Ceviche on a hot summer day in Texas. With its bright and zesty flavors, it's the perfect dish to cool you down and satisfy your hunger. The key to making a delicious ceviche is to use the freshest ingredients possible. 1 lb fresh Red Snapper filets (about two medium-sized filets or one large filet) 1-1/2 cups lime juice (about 10-12 small limes) 1/2 large red onion, finely chopped 2 serrano peppers, minced 2 medium ...

Grilled Elk Steak and Morel Sandwich with Elk Tallow Twice-Fried Frites and a Montana Bush Pilot   When I think of Montana and reflect on what it took for me to harvest an elk this year, I think of hard work, hearty meals that fill you up, and maybe a fun, surprise at the end to wrap everything up. This is a recipe that Helena Regional Leader Anne Jolliff and I made to represent the Montana Chapter in the Wild Game Cook-off during Rendezvous this year. We decided to make an ...

If you need a family-friendly recipe, here’s a dish that your kids will devour, and you’ll enjoy without much hassle in the kitchen.  Venison Quesadillas  Ingredients  - two tablespoons of olive oil  - one yellow onion chopped - one bell pepper (red, yellow, or green) chopped (or two to three jalapeños) - 2 cups of shredded cheese (Mexican blend) - two deer steaks -  8-10 flour tortillas  - fajita seasoning  Instructions  Heat a cast iron or nonstick pan over medium heat and add enough ...

This is one of my favorite midweek recipes for ground venison because I can whip it up quickly and it makes enough for leftovers that just get better with time.  Lean venison is preferred, but if you do have fat mixed into your ground, just drain the excess once you have browned the meat.  This works with ground deer, antelope, elk or whatever lean ground meat you have available. Ingredients 1 lb lean ground venison (I have used 1.5 lbs in this recipe as well) 1 can of Ranch Style Beans 1 ...