Recipes from our Staffers and Owner featuring: wild caught fish, home grown vegetables, wild game, foraged berries and seafood!
Keto Friendly Wild Game Breakfast Casserole
Ingredients:
12 Eggs
1/2 cup heavy whipping cream
1/2 cup grated cheddar cheese
1/4 cup onion
1/2 lb of wild game sausage or burger
Amount of Garlic, parsley, sea salt, pepper - to your taste level
Cook garlic and onion in a medium skillet for about one minute.
Add meat to skillet (we used hog meat but could substitute any wild game meat or beef) and cook till browned.
Preheat oven to 375 degrees.
In a large bowl whisk 12 eggs, 1/2 cup heavy whipping cream. 1/2 cup cheddar cheese, parsley, sea salt and black pepper.
Grease the bottom of a 8x8 or 9x9 pan.
Add meat into bottom of pan. If you want to add broccoli or veggies add those next.
Pour egg mixture next into the pan.
Top with 1/2 cup of cheddar cheese and bake for 30 minutes!
Venison Meatloaf (on the grill or in the oven)
Rockstarlette Outdoors Field Staffer Courtney shares her Venison Meatloaf recipe:
Strawberry Rhubarb Infused Vodka
We're pretty sure you need some delicious Strawberry Rhubarb Vodka in your life!!
Check out this recipe from Rockstarlette Outdoors staffer Kelsey:
-Cut up strawberries and rhubarb and put it in a jar. (This is a good way to use up those super dark, almost squishy strawberries that seem to be in every package)
-Pour vodka in the jar, enough to cover the fruit. Cover tightly.
-Let bottle sit on the counter for 2-3 days.
-Strain off the liquid and toss out the strawberries and rhubarb. (They lose their color and get too soft)
-Chill the vodka, and mix with lemonade, Sprite, etc.
Enjoy!
Blackberry Crisp Dessert made from foraged berries,
shared by California Rockstarlette Outdoors Staffer Nancy!
Blackberry Crisp
Ingredients:
For filling-
3 1/2-4 cups blackberries
1 Tbsp flour
2-4 Tbsp sugar (depending on your sweetness like and the ripeness of your berries)
For topping-
1 1/4 cups of Oats
1/4 cup melted coconut oil + 1 Tbsp butter
1/4 cup of maple syrup or agave nectar
1/4 cup flour
1 tsp pumpkin pie spice or cinnamon
1/2 cup shredded coconut (optional)
1/4 cup chopped nuts (optional)
Instructions:
1. Preheat oven to 350 degrees
2. In one bowl for filling~ mix together berries, sugar and flour
3. In separate bowl for topping~ mix oats, flour, oil/butter, and syrup or agave nectar
4. Lightly grease a glass 9 inch pie dish
5. Place berries in dish and top with mixture of oats
6. Bake for 40-45 minutes until crust is lightly golden brown
7. Make sure it cools a bit before you sneak your first bite or you will burn your tongue!!! LOL
8. Eat with vanilla ice cream or yogurt for breakfast, lunch, or dinner!
Note: You can use almond flour and gluten free oats to make this recipe gluten free. I also use coconut sugar to make it a bit more healthier and I use a lower amounts of sugar because I don’t like too much sweetness.
It's a little tedious pulling out and using only the petals (but the greens can make it more bitter and change the color).
Homemade Wild Game Chili from Rockstarlette Outdoors owner, Joni Marie
Ingredients:
1 lb of ground wild game meat (I have used wild turkey, moose, bear and caribou)
2 cans of stewed tomatoes
1 can of tomato paste
2-3 stalks of celery chopped
1 tbsp of parsley
1/2 of an Anaheim Jalapeño pepper, chopped (vary this according to your tolerance for spicy food)
A pinch of Cayenne pepper (vary this according to your tolerance for spicy food)
Olive oil
2-3 cloves of garlic, chopped
1 Tbsp oregano
1/2 purple onion, chopped
2 cans of beans -rinsed and drained (I like to use black beans but any bean could be used)
Shredded cheese as a topping, or sour cream
Cook wild game burger in pan with olive oil, garlic, onion and celery
Once game meat is cooked, add in parsley, oregano, cayenne pepper and jalapeño - stir and cook a few minutes
Add tomato paste, stewed tomatoes and beans (rinse and drain beans from can before adding)
Simmer everything together over low heat for 20 minutes,
Option: Serve topped with cheese or sour cream
**I did not add any salt in this recipe as I am on a low salt diet - the stewed tomatoes have some salt in
them and I found it to be plenty - but you could add salt to taste to this recipe if you wanted!! Enjoy!
Elk and Wild Chanterelle Mushroom Stroganoff from Rockstarlette Outdoors California Rep Nancy (she foraged the Chanterelle Mushrooms herself and harvested the Elk)!
Ingredients:
1 lb ground elk or venison
1 yellow onion chopped
2 cups chopped wild Chanterelle or other mushrooms of your choice
1 1/2 cups coconut milk or regular milk
2 cups beef broth
2 cubes or 2 tsp of dried beef bouillon
1 tbsp Worcestershire sauce
1/2 cup coconut milk or regular milk
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
Parsley for garnish
2 cups egg noodles or small pasta noodles of your choice
- Prepare noodles and set aside
- In large skillet over medium heat brown elk and remove from pan. Leave about 1 tbsp grease in pan. If your meat is super lean, you can add a bit of butter to pan
- Add onions and mushrooms to pan and season with salt and pepper. Sauté about 5-7 minutes stirring frequently
- Add beef broth, 1 1/2 cup milk, bouillon, and Worcestershire sauce to pan
- In small bowl, whisk together remaining milk and flour until smooth. Whisk into pan until smooth.
- Return meat to pan and simmer for 5-10 minutes
- Toss prepared noodles into sauce. Add salt and pepper to taste and garnish with parsley
Note: You can use a variety of ground meat for this dish, but I prefer wild game...preferably elk or venison. I used foraged wild Chanterelle mushrooms, but you can use different types as well. Using coconut milk is the non-dairy version (which is how I make it) and I also use gluten free noodles, but you can use whatever you prefer.
Venison or Bear Cabbage Rolls from Rockstarlette Outdoors staffer Mandy:
Deer Heart Fajitas
Canadian staffer Mandy Starnes is sharing her deer heart fajitas recipe:
- 1 deer heart-1 medium bell pepper sliced
- 1 Tbsp olive oil
- 4 Tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp ground black pepper
- 1/2 - 1 tsp salt
- 1/2 med white onion
- 3 cloves of garlic crushed
First trim up the deer heart and cut into small strips. Put the heart in a bowl with the lime juice and spices, and garlic. Mix together and let sit for 10 - 30 mins, depending on how spicy, and how much lime flavour you like. Next heat up a skillet with the olive oil on medium heat. Add the onion and cook until the onion becomes transparent. Add the deer heart that has been marinating. Brown the heart, and then add the pepper slices, and cook for approximately another 10 minutes. Total cook time about 30 mins. Serve on a tortilla with sour cream, or avocado, salsa, or lettuce if you prefer. I ate mine with sour cream and some green salsa which I had made last summer!
Rockstarlette Outdoors Field Staffer Nancy Rodriguez shares her Turkey Schnitzel recipe which she modified from a MeatEater recipe
Ingredients:
1 boneless/skinless turkey breast
Salt
Season salt (Not needed, but I add it for a smidge more flavor)
Pepper
1 cup flour (or almond flour for gluten free)
2 eggs beaten with a little water
2 cups Panko breadcrumbs (you can find these gluten free too)
Vegetable oil (I use coconut oil)
1 lemon cut into wedges
Fresh Parsley (not needed, but adds to the yum factor)
-
Cut turkey breast into 6 pieces (roughly 4-5 ounces ea)
-
Place pieces one at a time between plastic wrap
-
Using a meat mallet, pound breast until they are about 1/3 inch thick
-
Season your meat with your salts (don’t over salt) and pepper
-
Place beaten eggs, flour, and breadcrumbs on separate plates.
-
Dip the turkey pieces first in flour, then in egg, and final coat in breadcrumbs
-
Meanwhile heat 1/3 inch oil in heavy frypan over high heat (I tend to use less oil. Just enough for a searing effect)
-
Fry the schnitzel until golden brown on one side, then flip to other side and repeat until golden brown and meat is done.
-
Drain on plate with paper towels
-
Season to your liking and squeeze lemon juice over schnitzel.
-
I like to garnish mine with fresh parsley from the garden
- Enjoy!
Marisa's Wild Turkey Cordon Bleu recipe
1 wild turkey breast
8 thin slices of ham
6 slices of Swiss cheese
1 egg
1/2c water
1/2c panko bread crumbs
1/2c Parmesan cheese
2 tbsp all purpose flour
2 tbsp Greek seasoning
Directions:
•preheat oven to 350
•butterfly & pound turkey breast to even thickness
•cover surface of turkey with ham slices
•cover ham with Swiss slices
•roll tightly and secure with toothpicks
•combine panko, Parmesan, flour & Greek seasoning in a bowl, set aside.
•mix egg & water in a bowl to creat egg wash
•coat turkey in egg wash
•roll turkey in panko seasoning
•set onto greased pan & bake 45minutes to 1 hour. (Or Until internal temp reaches 160)
Rockstarlette Outdoors Nebraska Staffer Angie, grows her own veggies and herbs!
Here is her amazing personal recipe to make 15 pints of pasta sauce
Homemade Garden Fresh Pasta Sauce:
2 Tbsp Extra Virgin Olive Oil
21 Cups of chopped Tomatos
3 cups of Onions, chopped
42 oz of tomato paste
3 1/2 tips pepper
7 tsp sugar
7 tsp Parsley
3 1/2 tsp Basil
2 Whole Garlic Bulbs
12 tsp Sea Salt
5 1/4 Tsp Chicken Bouillon
Chop and smash garlic w/ sea salt
Heat olive oil and sauce onions and garlic
Stir in/combine all ingredients in pot, bring to simmer, then cool before placing in jars
Makes 15 pints of sauce
Marisa shares her Puffball Mushroom Pizza
recipe from puffball mushrooms she foraged! (cooked on the BBQ)
Preheat BBQ to 400 degrees
•Slice puffball mushroom in one inch thick slices. (It will shrink when cooked)
•remove skin
•brush with oil and BBQ 8-10 minutes per side.
•remove from BBQ and add sauce & desired toppings. (Caesar dressing & chicken, red pepper, tomato, broccoli & cheese is my personal favourite)
•return to BBQ for aprox 5 minutes, or until cheese is good and melted.
Enjoy!!
Home Grown Salsa from Field Staffer Angie in Nebraska!
7 Qt chopped tomatoes (scald first)
4 cups chopped green peppers
5 cups chopped onion
Jalapeno - to taste (depending if you like spicy or not!)
3 Tbsp Oregano
2 Tbsp Fresh Cilantro
2 cups lemon juice
6 cloves chopped garlic
1 Tbsp pepper
2 Tbsp salt
2 Tbsp cumin
Boil together and then simmer for 1 hour. Jar and water bath
This will yield 12-16 pints
Crock Pot BBQ Pulled Duck recipe!!
Crock Pot BBQ pulled duck
4 duck breasts
2 cups Ketchup
2 tbsp Brown sugar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp chili flakes
1/2 tsp garlic powder
Mix all ingredients in crock pot. add duck breast. Cook on low for 6-8 hours.
remove breast. Shred with fork. Return to sauce and toss.
Top with coleslaw on a crustini.
Venison Stew in the Pressure Cooker from Rockstarlette Outdoors Oklahoma Field Staffer Courtney
Venison Stew
Prep Time: 20 minutes
Cook Time: 40 minutes + release and heating time
Ingredients:
1 Tbsp. Olive Oil
2 lbs Venison, diced with all silver skin removed
1 tsp. pink Himalayan salt
¾ tsp. black pepper
Seasoning salt to taste (I used Chupacabra Fine Meat Rub & Season All-my fave!)
4 cups diced potatoes – I left the skin on
2 cups diced carrots
1 cup diced celery
1 large onion, diced – I used a yellow onion
2 garlic cloves, minced
1 15 oz. can diced tomatoes
4 cups unsalted beef broth
A couple dashes of Worcestershire sauce (I used Lea & Perrins)
1. Dice the vegetables and mince the garlic, set aside in a bowl.
2. Cut the venison into bite-sized pieces. Make sure you remove all the silver skin, to ensure the meat is tender and not chewy.
3. Add the olive oil to the base of your pressure cooker and add the venison.
4. Add in your spices and seasoning, turn on the pressure cooker to “Saute” or “brown” setting and set the timer for 10 minutes.
5. Allow the venison to cook for 5 minutes and add the bowl of vegetables and garlic. Saute until the cycle ends with the lid off.
6. Add the tomatoes, broth and Worcestershire sauce, stir well and secure the lid.
7. Select High pressure and cook for 30 minutes.
8. Once the cycle ends, allow it to naturally release the pressure for 10 minutes before turning the pressure release knob.
9. Allow the pressure cooker to vent fully before removing the lid and serve!
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