Sandy Hill Ranch Recipes
Select a category below to view recipes.
View Recipes for: Elk and Deer | Bison | Birds | Other
Wild Game Prep Tips:
- For wild game that is rough & tough in taste & texture try soaking in a zip lock bag with:
*Coke *Beer *Red wine *Pineapple juice *Buttermilk -Except with the buttermilk add minced garlic, black pepper, salt, paprika, cardamom, or other spices to suit your taste. - Sealing the bag tightly, squeeze all the air out.
- Keep in refrigerator at least 12-24 hrs.
- Using meat injectors you can also put the liquid inside the meat.
- Coke tenderizes the meat really well and gives it a slightly sweeter flavor.
- It's recommended that the meat soaked in buttermilk should be cut in small pieces before soaking since it gets deep fried.
- Adding few spoons of olive oil to the soak also helps with flavor & helps to hold the flavor of the seasonings to the meat.
- Experiment with combining seasonings (ex: a pinch of cinnamon does well with some meats) and liquids (pineapple & red grapefruit juice for example).
- Large pieces (roasts, ribs, shoulders, etc) are best slow cooked.
- Check periodically that the meat doesn't "dry-out" by basting or using a spray bottle with coke, beer, etc.
Helpful Hints
* Any recipe that will work for Elk, Venison or Buffalo can be interchangeable so if you are looking for a recipe for a certain kind of meat be sure to look at all those lists.
* Wild game is much leaner than beef and thus much better for you. However, the fact that it is lean will cause it to cook in half the time that it would take to cook a similar size portion of beef. Also marinating any meat will reduce its time to cook as well. Lean meat such as Venison, Elk or Buffalo that is over cooked will be tough and dry and not taste well at all. We recommend that you cook your game meat to a medium temperature so it remains just a little pink or medium rare for the best taste and tenderness.
For more information or to share your own recipes
Call us at 866-769-3678 or drop us an email.