​​​WISCONSIN BOWHUNTERS ASSOCIATION

WILD GAME RECIPES

By Ruth Albrecht

We all have that favorite wild game recipe that we just love to make and eat! Whether it might be a stew, chili, sausage, jerky etc., here is your chance to share and see that recipe featured in our magazine. In each issue we will feature one proven and tested wild game recipe. So, send me your recipe with a little history/story about it to 6906soarhellenbrand@gmail.com.

With so many avid bowhunters around, who does not like a good roast?  This recipe is simple enough and you only need one pan. I acquired this family favorite from my mother-in-law over 40 years ago and it was always one of her favorites too. So, here is how I make my favorite venison roast…

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Featured Recipe

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This recipe has been developed over many years of trial and error.  And I just took third place in a chili cook-off with it. Enjoy!

Rob Hemenway, Winooski Bowmen, Plymouth, WI

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      Ingredients 

2 lbs. ground venison                                          1 lb. venison backstrap

1 lb. bacon                                                             2 green bell peppers (diced)

1 red bell pepper (diced)                                     1  jalapeno pepper (fine diced)

2 poblano peppers (open flame roasted* and diced)

1 large yellow onion (diced)                                4 cloves garlic (fine diced)

2 15 oz. cans pinto beans                                      1 15oz. can red beans

1 15 oz. can black beans                                     2 qt. beef stock

4 tbs. chili powder                                                 2 tbs. paprika

1 tbs. smoked paprika                                         2 tbs. cumin

1 tsp. chipotle pepper powder                           1 tbs. white pepper

2 tsp. salt                                                               ½ tsp. cinnamon

1 tbs. cocoa powder                                              3 tbs. honey

20 saltine crackers (crushed)

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In a large stock pot over medium heat add the bacon which has been sliced into ½” pieces. Cook until rendered and crisp. Drain bacon and set aside. Drain all but 1/3 cup of grease. Cut the back strap into ¼” to ½” cubes and add to the pot, along with the burger, and cook until done. Add the dry spices and stir to coat the meat well. Cook for about 3 minutes to allow the spices to bloom. Add 1cup of beef stock and the onion and cook until translucent. Add the garlic and cook for 1 minute or until fragrant. Add peppers and cook for 5 minutes. Add the remaining beef stock, bring to boil, reduce heat and cook for 30 minutes. Add the drained beans and crisp bacon and cook for 30 minutes. Stir in honey and crushed saltines.

Serve with chopped green onions, sour cream, shredded cheddar cheese.

*To roast pepper, place it on a stove burner over med/high heat and turn often. You want some “char” on it as it will help to peel and chop. This adds a depth of flavor to the pepper.