Ultimate Onion Elk Burgers


With a mild essence of grated onion, chopped parsley, minced garlic and a few other seasonings, these flavor-packed burgers are juicer than grilled hamburgers.
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Order the Wild Game Cuisine Cookbook

WILD GAME CUISINE COOKBOOK

a Collection of Wild Game Recipes

$18.99 + 3.95 shipping and handling


OVER 100+ RECIPES Inspiring and simple wild game recipes featuring Antelope, Bison, Elk, Venison, Waterfowl and more. Each copy signed by the author.

Kristy L. Crabtree


Mouthwatering Elk Green Chile Stew


The combination of hominy, smokey bacon, onions, mild green chiles and seasonings make this elk green chile stew distinctively mouthwatering delicious.
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Smoked Ground Venison Rollup


If you’re like me, you might find yourself constantly searching for New and Flavorful ways to utilize some of that ground game meat you have in the freezer. I know hamburgers, meatballs and tacos are some of the best of the best, but have you tried making a giant roll of ground meat stuffed with prosciutto, provolone and wilted spinach?
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Elk Medallions with Blackberry Red Wine Sauce


The Blackberry Red Wine Sauce is both sweet and savory and absolutely delicious when drizzled over sliced elk steak medallions.
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Elk Curry with Toasted Coconut


This elk curry dish is rich, creamy and packed full of flavor and fragrance. The toasted unsweetened coconut is an added bonus to each and every bite.
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RMEF Elk Network

Bison Shank Adobo Tamales


Forget about the turkey and eggnog for Christmas and instead celebrate the holidays with these bold flavored Bison Adobo Tamales. Just a quick side note… these are Bison Shanks that I’m using for this recipe so you can easily substitute the Bison for cuts of Elk, Venison or Antelope.
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Sizzling Antelope Fajitas


Seasoned antelope backstrap sliced thin and quickly cooked at high heat then paired with fresh vegetables wrapped inside a warmed tortilla and topped with a little cheese and a dollop or two of sour cream.
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Elk Gyros with Lemon Citrus Marinade


A a wild game gyro packed with lemon infused elk and potatoes and garnished with fresh sliced cucumbers, red onion, crumbled feta cheese and a dollop of dill sour cream sauce.
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Garlic Studded Venison Roast


If you are looking for a different spin on baking or smoking your Venison roast, try adding whole garlic cloves to the roast to give the interior of the meat a unique flavor and an intense aroma.
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ABOUT


NEVADAFOODIES@GMAIL.COM

I never grew up in a family of hunters or outdoorsmen. I never knew what it was like to go fishing, camping, shoot a gun or even think of harvesting an animal for food.

Then at an early age I met a hunter who introduced me to an entirely new world I never knew existed. What can I say… I was hooked. Over the next decade we explored Nevada’s back roads photographing every day of each sunrise to the end of the day’s sunset. I learned how to cast a fly rod, how to clean a fish, how to spot-n-stalk, how to pull the trigger and then I quickly learned about respect.

I’ll admit, I’m not a trained culinary chef and I’m certainly not a professional huntress. I’m just an everyday woman who enjoys taking the time to showcase the harvest’s that we are fortunate to share with our family and friends.

I fell in love with cooking everything from elk, venison and pronghorn antelope to duck, goose, pheasant, quail as well as small game. I enjoyed introducing wild game to friends and neighbors who had never tried it and who readily admitted to always believing it was to ‘gamey’ to even consider.

I began documenting my recipes years ago after finding myself looking for additional inspiration in my own cooking. I looked for recipes in books, on the internet and in magazines. I started to notice a lot of them were repetitive, bland or simply too complicated to replicate. If you think about it, there are 365 days in a year. That can be overwhelming to anyone who has to prepare the family dinner.

After years of cooking big game, upland game and waterfowl, I found success in crafting recipes in the kitchen that use simple steps and everyday ingredients. I hope that you will use my recipes to experiment, adapt, change and inspire others to find respect and passion for any harvests brought home to the table.

At the end of everyday there’s something special about enjoying your own home cooked meal and reminiscing with family and friends.

I hope you enjoy this site ~Kristy