Hoot Owl Cafe.com

 Now that the big game hunting season is over,we  have to start eating all these wonderful and delicious wild game recipes.

Whether you are new at hunting or an expert,I can lead you into a greater dimension of big game hunting or fishing,without you ever leaving my web site.

But if you do leave,don't forget to check out the great hunting and fishing books I have posted here for more education and reference to big game and fishing fun.

With the onslaught of big game season approaching very rapidly,my mouth is starting to water for some delicious Elk chops or Venison,it doesn't matter to me for I will eat either one.

So here I have added a few of thousands of wild game recipes to your bbq pit cooking.

Seared Elk Chops

Ingredients;

• 4 tsp.crushed peppercorns
• salt
• 8 pieces elk chops
• 3 Tbsp.olive oil
• 2 minced shallots
• 1/2 cup brandy
• 1 cup beef broth
• 2 cups cream

Cooking

1.preheat a large saute-pan over medium heat

2.Season the chops on both sides with salt,and sprinkle both sides with peppercorns pressing into meat.

3.Add the olive oil to the preheated pan and place the chop flat to get a good sear.

Cook the chops 3 minutes per side for medium rare to medium.

Remove the cooked chops from pan and let rest while preparing the sauce.

4.In the same pan ,turn the heat to medium high and add the shallots and saute for 1 minute.

Remove the pan from the heat and add the brandy.

Return the pan to the heat,being careful as the brandy will catch on fire.

Once the alcohol burns off ,add the beef broth and reduce by half,about 2 minutes.

Add the cream and reduce by half,around 3 minutes,or until the sauce coats the back of a wooden spoon.

Spoon sauce over chops and eat ..

serves 4

Venison Tenderloin

• 1 pound venison tenderloin 
• 1/2 tsp. ground thyme
• 1/4 tsp. ground nutmeg
• 1 tsp. black pepper
• 1/2 cup soy sauce
•  1 cup hickory chips
• 5 lb. of charcoal
•  Blackberry Sauce
• parsley sprigs
•  radish rosettes
•  yellow squash slices

Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator.

 Soak 1 cup of hickory chips in a bucket of water overnight.

Build a fire in a covered barbeque grill using 5 lbs of charcoal.

 Allow the coals to burn for 30 minutes.

If using a gas grill, preheat for 30 minutes.

 Scatter the soaked chips over the coals and close the lid for 10 minutes.

 Place the tenderloin on the grill and baste with the marinade,

 Close the lid and cook for 10 minutes.

 Turn the tenderloin and baste again.

 Close the lid and cook for another 10 minutes.

The meat should be slightly pink in the center and quite moist.

Serve on a platter with Blackberry Sauce.

Garnish with parsley sprigs, radish rosettes and yellow squash slices.

Serves 2 to 4.