Table of Contents
Foreword vii
Introduction: Raised Wild 1
Chapter 1 Getting Started 3
Chapter 2 Grilling and Smoking Basics 13
Basic BBQ Rub 15
Perfect Poultry Rub 15
Citrus-Ginger Marinade 16
Sweet Heat Marinade 16
Maple Mud Marinade 17
Cilantro Lime Mayo 17
Thai Chili Oil 18
Habanero Carrot Hot Sauce 18
Rhubarb Jalapeño Sauce 19
Garlicky Aioli 19
Root Beer Barbecue Sauce 20
Chapter 3 Appetizers 21
Venison Steak and Avocado Tostadas 22
Montana Meatballs 25
Hickory-Smoked Montana Meatballs in Root Beer Barbecue Sauce 26
Mozzarella-Stuffed Meatballs with Sun-Dried Tomato Dipping Sauce 27
Fire-Roasted Red Pepper and Venison Stuffed Mushrooms 29
Grilled Nacho Bites with Seasoned Antelope 31
Buttermilk Steak Bites with Cajun Dipping Sauce 32
Wild Boar Salami Bites with Mascarpone and Raspberry Jam 34
Chapter 4 Salads and Side Dishes 35
Elk Caesar Salad 36
Smoked Duck Salad with Goat Cheese, Pecans, and Lemon Maple Vinaigrette 38
Spinach and Strawberry Salad with Crispy Duck Skin and Goat Cheese 41
Asian Broccoli Salad with Pronghorn Steak 42
Smoked Duck Fried Rice 45
Wild Smoked Onion Bombs 46
Grilled Steak and Potato Salad with Gorgonzola 48
Smoky Maple Baked Beans with Venison 51
Chapter 5 Venison Steaks 53
The Perfect Venison Steak 54
Compound Butter 57
Lemon Butter Dipper 57
Unsurpassable Blue Cheese Sauce 58
Chimichurri 58
Wild Mushroom and Shallot Sauté 59
Smoked Mediterranean Venison Roulade with Basil Balsamic Reduction 60
Spinach-Artichoke Stuffed Elk Tenderloin in Creamy White Wine Sauce 62
Prosciutto and Fontina Stuffed Steak Rolls with Plum Chutney 65
Chapter 6 Burgers 68
Burger Starter 69
Bacon Wrapped Venison Burgers with Caramelized Onion and Gorgonzola Cream Sauce 71
Blueberry and Brie Infused Bear Burgers 73
The Sequel to the Hunter Clogger 75
Tomato and Mozzarella Stuffed Bison Burgers with Basilchurri and Butter Lettuce Buns 77
Cheesesteak Elk Burgers 79
Venison Jalapeno Popper Burgers 82
Antelope Burger with Crispy Sweet Onions, Green Pepper Cream Cheese Sauce, and Portobello Bun 84
Goose Burgers with Fig and Bacon Jam and Goat Cheese 86
Wild Turkey Burger with Swiss Cheese and Sun-Dried Tomato Basil Spread 89
Enchilada Elk Burger with Green Chile-Corn Cake Bun 90
Chapter 7 Entrées 93
Coconut Milk-Soaked Bison Satay with Ginger Peanut Sauce 94
Cherry-Smoked Duck with Huckleberry Cabernet Sauce 97
Russian-Style Elk Shashlik 99
Honey-Soy Duck Skewers 100
Hawaiian-Style Boozy Boozy Duck 101
Smoked Cider Braised Quail 103
Hickory-Smoked Maple Rabbit 105
Cherry-Glazed Whole Smoked Pheasant with Cornbread Stuffing 107
Bison Bulgogi 109
Grilled Bacon-Wrapped Meatloaf Topped with White Cheddar Mashed Potatoes 110
Spaghetti with Montana Meatball and Mushroom Skewers 112
Chermoula Spiced Rabbit with Roasted Pepper Chutney 114
Char-Grilled Venison Tacos with Simple Mango Salsa and Cilantro Lime Mayo 116
Chapter 8 Jerky and Sausage 118
Old-Fashioned Jerky 119
Hickory Honey Jerky 120
Apple-Smoked Maple and Brown Sugar Jerky 120
Sweet and Spicy Jerky 121
Citrus-Thyme Jerky 121
Chipotle Mole Jerky 122
Green Chile-Cilantro with Lime Jerky 122
Sesame Soy Jerky 123
Whiskey and Spiced Cider Jerky 123
Bourbon Peach Jerky 124
Garlic, Cracked Pepper, and Sea Salt Jerky 124
Black Bear Pemmican with Dried Fruit and Nuts 125
Elk and Pronghorn Smoked Summer Sausage 127
Wild Turkey and Wild Mushroom Sausage 129
Hickory- Smoked Venison Breakfast Sausage Patties 132
Game Meats to Use in Recipes 133
Acknowledgments 135
About the Author 136
