Wednesday, February 21, 2018
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From field to freezer!
The original recipe calls for beef chuck, but I have made it with wild boar and venison.
The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables!
A great way to make taco salad!
When asked to describe it, I often tell people it tastes a bit like a really rich pork.
If you don’t have an elk loin handy, try this sauce with waterfowl, wild pig or any antlered game.
This recipe uses Hi Mountain Seasonings Prairie Sage Breakfast Sausage Seasoning and ground elk.
Try this tasty kabob recipe out. You won’t be sorry!
You MUST trim your meat well if you are serving in sandwiches.