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Jalapeno Stuffed Bison Burgers

In Carnivores Kitchenby RMEFLeave a Comment

A bacon-wrapped jalapeño popper stuffed inside a bison burger. You read that right. This is the definition of next level Traegering. For the Filling: In a mixing bowl, combine the cream cheese, jalapeños, bacon and minced onion. Divide the ground bison into 8 portions and form each into a patty. Put a generous spoonful of the cream cheese filling on 4 of the patties. Top with the remaining patties. Dip your hands in cold water, …

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Southwest Wild Turkey Egg Rolls

In Carnivores Kitchenby RMEFLeave a Comment

You’ll go wild for this Southwestern take on egg rolls. Wild turkey meets a corn, black bean, and pepper mix, then gets wrapped in a thin and crispy shell for the perfect unexpected appetizer. Add olive oil to a large skillet and heat on the stove over medium heat. Add onions and peppers and sauté 2-3 minutes until soft. Add garlic, cook 30 seconds, then Rotel and black beans. Reduce heat and simmer. Pour taco …

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Braised backstrap shredded tacos by John Dudley

In Carnivores Kitchenby RMEFLeave a Comment

These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder, or arm meat, then add Traeger’s Sriracha Sugar Lips Sauce and serve in warm tortillas with spicy, smoked jalapeños. When ready to cook, set the temperature to 250℉ and preheat, lid closed for 15 minutes. Add the grass fed butter and garlic to a large Dutch oven and place on the stovetop. Add the game meat to the Dutch oven …

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Elk Chili with Sweet Potato Hominy

In Carnivores Kitchenby Kristy CrabtreeLeave a Comment

There are as many ways to make chili as there are wild game cooks. Do you use ground elk or chunked? Maybe a combination of the two? Some cooks prefer beans in their chili plus are fiercely loyal to black or kidney or pinto beans. Others insist chili should be bean-free. And, of course, do you use tomatoes or not? There is no one right way to make chili, which might explain why there are …

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BBQ Venison Burger

In Carnivores Kitchenby RMEFLeave a Comment

Don’t let the wild game aspect intimated you. These venison burgers are super simple to make, but pack a punch of complex flavor. When ready to cook, start your Traeger according to grill instructions. Set temperature to 350 degrees F and allow to pre-heat, lid closed, for 10 -15 minutes. Place bacon slices directly on the grill grate and cook 15 minutes until fat is rendered and bacon is crispy. Remove from grill and let …

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Carnivore’s Kitchen – Onion Stacked Elk Cheeseburgers

In Carnivores Kitchenby Kristy CrabtreeLeave a Comment

Courtesy of Kristy Crabtree We all love to grill and some more than others, and while summer is a big grilling season several of us enjoy cooking out on the grill all year long. There is something celebratory about entertaining family and friends when you fire up the grill outdoors whether it’s in the comfort of your own backyard, a public park, or a favorite hunting campsite. Some popular foods to grill include a variety …

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Grilled Venison Kabobs

In Carnivores Kitchenby RMEFLeave a Comment

Venison, bell pepper, and onion don’t need much more than a salt and pepper seasoning when you’re grilling them over a flavorful Traeger wood fire. Stack ’em up and sear em for an easy weeknight meal. Directions: Cut the venison into 1-inch chunks. Cut onion and peppers into 1-inch pieces.  Place meat and vegetables into a mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Mix to combine.   Stack meat and …

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Smoked Bison and Wild Boar Summer Sausages

In Carnivores Kitchenby RMEFLeave a Comment

Create your own charcuterie board with homemade wild game sausage. Simple ingredients and a little smoke go a long way. Mix all ingredients in a small bowl being careful not to over mix as this will result in a tough finished product. Let the mixture sit refrigerated overnight. Form the meat into a log and wrap in plastic wrap. Twist the ends of the plastic tight and smooth out the log using your hands. Unwrap …

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Traeger Roasted Venison Tenderloin

In Carnivores Kitchenby RMEFLeave a Comment

Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. From there, cook them until medium-rare, which is 135 degrees F. Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing …

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Vodka Brined Smoked Wild Caught Salmon

In Carnivores Kitchenby RMEFLeave a Comment

Alaskan Grizzly Bears snag salmon fresh out of the stream. We like to add some woodsy flavor and wood-fire smoke for a gourmet meal that’s fit for any burly man who loves the wild. In a small bowl, whisk together brown sugar, pepper, salt and vodka. Place the salmon in a large resealable bag. Pour in the marinade and massage into the salmon. Refrigerate for 2-4 hours. Remove from bag, rinse and dry with paper …

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Carnivore’s Kitchen – Elk Parmesan

In Carnivores Kitchenby Kristy CrabtreeLeave a Comment

Whether you refer to the name as Parmigiana, Parmesan or just plain Parm, more than likely you’ve enjoyed devouring a variation of this popular entree, but did you know the authentic Italian Parmigiana dish began as a meatless dish and consisted of a base of eggplant deep-fried in oil and layered with cheese and tomato sauce, then baked. Of course, it wasn’t too long before other countries outside of Italy began crafting new variations of …

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Carnivore’s Kitchen – Orange Elk Stir Fry

In Carnivores Kitchenby Kristy CrabtreeLeave a Comment

Hungry for Chinese food? Your search shouldn’t take you to far from home especially since Chinese-American cuisine continues to expand with fusion dishes in cities around the United States. Popular since the California Gold Rush, Chinese restaurants have been dishing-up familiar take-out like almond chicken, sweet and sour pork and my favorite, beef and broccoli stir-fry: a fried meat doused with a light brown gravy and served in a sea of green broccoli. Stir-frying is …

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Carnivore’s Kitchen – Elk Cornbread Casserole

In Bugle, Carnivores Kitchenby Kristy CrabtreeLeave a Comment

One of my favorite dishes to serve to family and friends is a tasty elk cornbread casserole. It’s easy to prepare and uses ground elk, which you hopefully have plenty of in your freezer. • 1 pound ground elk• 2 tablespoons canola or vegetable oil• 1 yellow onion, chopped• 1 yellow bell pepper, chopped• 1-2 garlic cloves, minced• 1 can (15.25 oz) whole kernel corn, drained• 1 can (14.75 oz) cream-style corn• 2 cups Colby …

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Carnivore’s Kitchen – Elk Burgundy

In Carnivores Kitchenby Kristy CrabtreeLeave a Comment

Bourguignon, also referred to as Burgundy, is a dish that is a well-known recipe and can be said to be a standard in French cuisine. Traditionally made with cuts of beef braised in dry red wine, beef broth, garlic and then complimented with pearl onions, mushrooms and bacon.  Julia Child has even described the dish as “certainly one of the most delicious dishes concocted by man” in her cookbook – “Mastering the Art of French …