The team at Hunting-License.org knows that there is nothing more satisfying than preparing your favorite dish using your own hunted game. Tasty wild game recipes can be hard to find, but luckily for you, the team has taken the time to compile three of the best wild game recipes out there. Each recipe incorporates an exotic meat and is capable of pleasing virtually any palate.
Pan-Seared Garlic Elk
Pan-seared garlic elk is a great recipe for novice and experienced cooks alike. The unique combination of spices and herbs ensure that the meat remains tender and fully flavored. Don’t avoid the marinating step; it is essential if you want your elk to be flavorful after cooking. To prepare pan-seared garlic elk, you will need the following:
- 2 thick elk steaks (preferably back-strap)
- 1 teaspoon of ground black pepper
- 1 teaspoon of salt
- 2 tablespoons of butter
- 3 full cloves of garlic
- 2 thick slices of bacon (diced)
- 1 teaspoon of coriander
- Season the steaks with garlic, coriander, salt and pepper. Place the seasoned steaks into a large container or Ziploc bag and leave at room temperature for at least 30 minutes.
- Heat a skillet (preferably cast iron) to medium-high, and add bacon and butter. Increase the heat to high and cook each steak for three to four minutes on each side. Remove the steaks from the pan and place them on a cutting board for at least five minutes. After letting them rest, the experts at Hunting-License.org recommend cutting the steaks against the grain.
If you enjoy chicken strips, you will certainly enjoy Alligator Strips. Serve them alongside your favorite dipping sauce. To prepare these, you will need the following:
- 2 pounds of fresh alligator, cut into strips
- Salt and black pepper to taste
- Oil for frying
- 1 cup of cornmeal
- ¼ cup of flour
- 2 tablespoons of white vinegar
- Garlic powder to taste
- Cayenne pepper to taste
- Mix alligator strips, salt, pepper and vinegar in a medium-sized bowl, and refrigerate for 10 to 20 minutes.
- Pour oil into a frying pan (preferably cast iron) and place it over medium-high heat.
- Mix cornmeal, flour, garlic powder and cayenne pepper in a large Ziploc bag, and add in the alligator. Shake the bag to ensure that the alligator strips are evenly coated with flour and cornmeal.
- Place the alligator strips one by one into the hot oil. Space the strips a few inches apart and avoid overcrowding the frying pan. Remove the strips from the oil and place them on paper towels.
Instead of ground beef, Hunting-License.org recommends using bison to make your next batch of burgers. To make these simple, yet great-tasting bison burgers, you will need the following:
- 2 pounds of ground bison (preferably 80/20)
- 1 ¼ teaspoons of sea salt
- ½ teaspoon of ground black pepper
- Cooking oil (vegetable, canola, peanut or grape seed)
- Mix ground bison, salt and black pepper in a medium-sized bowl.
- Carefully shape the meat into four to six bun-sized patties. The team at Hunting-License.org suggests refrigerating your patties for at least an hour before cooking.
- Pour oil into a skillet and cook each patty until it reaches an internal temperature of 160 degrees Fahrenheit. Then remove the patties from the pan and place them on a paper towel for three to four minutes. Serve with traditional burger garnishes.