Enjoy these recipes from our kitchen to yours!

Simply Elegant Venison/Elk Steak & Rice

Submitted by Carman Forbes

  • 1-1/2 lb. venison/elk steak, sliced thin
  • salt and pepper to taste
  • 2-3 large onions, cut in half and cut in half rings
  • 1-1/2 Tbsp. oil
  • 4 oz. can mushrooms and liquid
  • 1 can cream of mushroom soup
  • 1/4 cup sherry or water
  • 1 pkg. frozen peas or broccoli
  • 6 servings of rice prepared

Brown meat in oil. Add onion and brown slightly. Add remaining ingredients. Cover and simmer 1 to 1-1/2 hours or bake at 350 for 30-60 minutes. Serve over rice.

Marinated Turkey Rolls

Submitted by Matt Morrett

  • 1 whole turkey breast filet (both sides)
  • 2 cups of Italian dressing
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Moores or Dales seasoning
  • 1 lb. bacon jalapeno peppers

Cut turkey breast into 3" x 1" strips. Butterfly and marinate in Italian dressing, lemon juice and seasoning for two hours or more. Prepare marinated turkey breast by placing one slice of jalapeno between butterflied meat then wrap with one piece of bacon held together with tooth picks. Grill until bacon is cooked.

Grilled Elk Steak Marinade

Submitted by J.R. Keller

  • 1 cup orange juice
  • 3/4 cup Italian dressing
  • 1/3 cup Worcestershire
  • 1/4 cup soy sauce
  • 1 tsp. tabasco sauce
  • 1 tsp. lemon pepper
  • 1/2 tsp. onion salt

Combine ingredients to make marinade. Add elk steaks and refrigerate for 8-12 hours. Grill to liking.

Fried Rabbit with Sour Cream Gravy

Submitted by Carman Forbes

  • 1 rabbit, cut up
  • salt and pepper
  • 1-2 cups of flour
  • 4 Tbsp. butter
  • 4 Tbsp. oil
  • 1/4 cup onions
  • 1 tsp. finely chopped garlic
  • 1 cup chicken broth
  • 1 cup sour cream

Mix together salt, pepper and flour. Dredge rabbit in seasoned flour. Melt butter and oil in skillet. Brown rabbit, cover and cook until tender. Remove to platter and keep warm. Pour off all fat except the film. Add onion and garlic and cook 3-4 minutes. Add chicken broth and boil slowly until reduced by one-third. Turn down heat and add sour cream slowly with a whisk. Simmer only long enough to heat through. Serve over rabbit or potatoes.

Deer Tenderloin on the Grill

Submitted by Alex Rutledge

  • deer tenderloin
  • Dales liquid seasoning
  • 1/2 onion
  • 1/2 green pepper
  • 15 jalapeno slices
  • 1 tsp. lemon pepper
  • 1 sm. can of mushrooms
  • 1 lb. thick smoked bacon
  • 24 toothpicks
  • Louisiana hot sauce

Butterfly tenderloin and stuff it with onions, mushrooms, peppers and jalapenos. Wrap with bacon and toothpick it. Marinate in Dales seasoning in the refrigerator overnight. Cook slowly on the grill.

Deer Steak au Proive

Submitted by Rick White

  • deer steaks
  • 3 oz. bourbon
  • 6 oz. mushrooms
  • 1 oz. unsalted butter
  • 1 oz. chopped garlic
  • 1 oz. chopped shallots
  • 1 oz. chopped green onion
  • 2 oz. diced green, red or yellow peppers
  • 1 can beef gravy
  • 3 oz. heavy cream
  • 1 container of pepper melange (dried peppercorns)

Crush peppercorns in a grinder or under a saute pan. Heat cast iron pan for 4 min. Add olive oil. Dredge steaks in peppercorn and cook in pan, turning once. Remove steaks and add garlic, shallots and mushrooms. Cook until almost dry. Add bourbon (watch out for the jumping flame!). Add the rest of the vegetables and cook. Add beef gravy, let come to a boil. Add heavy cream and season to taste. Just before it is removed from the heat add room temperature butter and mix until all combined.

Do you have a favorite wild game recipe? Send it to us at website@hunterspec.com and we may include it on our game recipes page!

About Our Chefs:

  • Carman Forbes, along with her husband, David, owns Hunter's Specialties. She created the company's popular Camo-Compac® in 1985, which is now used by hunters, action movies and TV series, and the military. Carman also is a successful deer, turkey and elk hunter. The Forbes regularly host hunts at their farm in Missouri.

  • J.R. Keller, a H.S. pro staffer, is known for his knowledge of elk, turkey, mule deer and waterfowl hunting. He is a two-time Utah Open Turkey Calling Champion and he also won the Colorado Western Slope Elk and Open competition. J.R. loves teaching young budding hunters the importance of safety, ethics and skills.

  • Matt Morrett has earned over 50 turkey calling championships, including five World Friction Turkey Calling titles, six U.S. Open Turkey Calling victories and the Grand National Champion title in 1990. Each fall he consistently takes hard-to-hunt bucks.

  • Alex Rutledge is well versed in calling deer, turkey and predators. He has won the Missouri State Turkey Calling Championship and the Grand National Gobbling Championship, among others. Alex enjoys guiding deer and turkey hunts near his home in Missouri.

  • Rick White is an accomplished turkey caller who has won the Iowa State Turkey Calling Championship 11 times and the Iowa Open 10 times. As a H.S. pro staffer, Rick travels the country conducting seminars on turkey and deer hunting.