Sandy Hill Ranch Recipes

Ingredients »

• 3-4 lbs Elk roast
• ½ pkg. of dry onion soup

Directions »

Preheat oven to 425 degrees. Place roast on piece of heavy duty aluminum foil. Sprinkle dry onion soup over meat. Bring edges of foil together and seal tightly. Place in shallow roasting pan and bake for 2 to 2 ½ hours. There will be ample juice collected inside the foil which can be thickened for gravy.

Ingredients »

• ¼ lbs bacon
• 2 lbs venison stew meat
• 1 large yellow onion, chopped
• ½ c brown sugar
• ¼ c wine vinegar
• 1 tbs ground cumin
• 1 tsp chili powder
• 2 tbs minced garlic
• 1 tbs prepared Dijon-style mustard
• 1 c ketchup
• salt and pepper to taste

Directions »

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.

2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.

3. Cook for a minimum of 8 hrs on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

Ingredients »

• 1 tbs vegetable oil 1 lbs elk steak, cut into thin strips
• 1 clove minced garlic
• salt and pepper to taste
• 1 tbs vegetable oil
• 2 green bell peppers, cut into strips
• 1 medium onion, chopped
• 1 c beef broth
• 1 tbs soy sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) package sliced mushrooms
• 1 (15 ounce) can baby corn, drained
• 1 ½ tbs cornstarch
• ¼ c water

Directions »

1. Heat 1 tbs of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.

2. Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.

Ingredients »

• 1 ½ lbs elk roast
• 1 ½ tbs steak seasoning
• 1 tsp rubbed sage
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 (10.75 ounce) can cream of onion soup
• 1 c water
• 1 c sour cream

Directions »

Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5-7 hrs. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving. Serve over eggs, mashed potatoes, or rice.

Ingredients »

• 1 envelope onion soup mix
• ¼ c water
• 1 (12 ounce) jar apricot preserves
• ½ c Russian or Catalina salad dressing
• ¼ c packed brown sugar
• 1 tbs cider vinegar
• 1 ½ lbs elk steaks, cut into ½ inch strips
• 1 tsp salt
• ¼ tsp pepper
• Hot cooked rice

Directions »

In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13x9x2 baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350*F for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.

Ingredients »

Fajita Seasoning:

• 2 tsp seasoned salt
• ¼ tsp garlic salt
• ½ tsp black pepper
• ½ tsp cayenne pepper
• 1 tsp dried oregano

• 1 ½ lbs venison, cut into 2 inch strips
• 4 tbs vegetable oil
• 1 medium red bell pepper, cut into 2 inch strips
• 1 medium yellow bell pepper, cut into 2 inch strips
• 1 medium onion, cut into 1/2-inch wedges
• 12 fajita size flour tortillas, warmed

Directions »

1. Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two tsp of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.

2. Heat 2 tbs of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

Ingredients »

• 5 -6 green peppers
• 2 lbs ground beef or ground venison
• 1 bottle Heinz chili sauce
• 2 c Minute Rice (uncooked)
• 1 tsp salt
• ¼ tsp black pepper
• 1 small onion, chopped

Directions »

1. Cut the top lid off of green peppers, scrape the inside out of the pepper with a spoon, and then boil them for five minutes. Take them out and let them cool a little while mixing up the other ingredients.

2. In a big bowl, combine the rest of the ingredients. Stuff the green peppers with the mixture, stand the up in a oven safe dish and put water in the bottom up to the first digit of yor index finger. Cook uncovered for an hour at 350 degrees.

Makes 5-6 servings

Ingredients »

• 2 lbs elk straps
• 1 medium onion, sliced
• 2 tbs oil
• 2 tbs curry powder
• ½ tsp salt
• ½ tsp pepper

Directions »

Slice elk straps into ½ inch steaks. Coat frying pan with oil, and add all ingredients. Cover, cook over medium heat for 1 hr or until done. Stir often.

Serves: 4

Ingredients »

• 1 ½ lbs elk steak, boned
• 1 egg
• 2 tbs canned milk
• 1 lbs cracker crumbs
• Bacon grease
• Garlic powder
• Salt and pepper

Directions »

In shallow bowl, beat egg, dash of water and milk. Dip steaks into egg mixture, then dredge in cracker crumbs. Coat well. Fry uncovered until golden brown, seasoning meat to taste while cooking. Use drippings to make gravy.

Serves: 2-4

Ingredients »

• 1 unbaked 9-inch pastry shell
• 1/2 pound ground venison
• 1/2 cup mayonnaise
• 1/2 cup milk
• 2 eggs
• 1 tablespoon cornstarch
• 1 1/2 cups shredded cheese
• 1/3 cup sliced green onions

Directions »

Brown venison in skillet over medium heat. Drain, if necessary, and set aside. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in venison, cheese and onion. Pour into pastry shell. Bake at 350 degrees for 35-40 minutes until browned and knife inserted in center comes out clean.

Makes 6 servings

Ingredients »

• 24 venison cutlets
• 12 mozzarella cheese slices
• 12 boiled ham slices
• ¼ lbs butter
• 2 c dry white wine
• salt and pepper to taste

Directions »

To make cutlets, use a medium-cut slice of venison. Place meat between 2 pieces of wax paper and pound with flat part of cleaver until flat and thin. Lay one cutlet down and place a slice of mozzarella on ham on cutlet. Place another cutlet on top. Proceed to roll up until it looks like an egg roll. Insert toothpicks to hold cutlets intact. Place cutlets in fry pan with butter and just lightly brown. Remove from fry pan and place meat in shallow baking pan. Pour wine over cutlets and place in pan at 350 degrees for about 25 minutes. Remove from pan and serve with plenty of French bread for dipping in white gravy.

Serves 10-12

Ingredients »

• 2 lbs venison steaks
• 2 eggs
• 2 tsp salt
• 3 tsp pepper
• 3 c flour
• 1 can beer
• shortening

Directions »

Cut steaks thin, salt pepper both sides heavily. Pound each side with meat hammer. Beat eggs, salt, and pepper and add to flour, mixing thoroughly. Add bear to flour mixture until batter is soupy. Dip steaks in batter. Fry in shortening on low heat until golden brown.

Serves: 4-6

Ingredients »

• 1 lbs venison
• 1 c water
• ½ c celery
• 1 tbs mustard
• 1 tbs catsup
• Celery seed
• 4 oz chili sauce

Directions »

Mix venison, water and celery together in a pan and cook until celery is tender. Then add mustard, catsup, celery seed (to taste) and chilli sauce to the mixture. Simmer, without lid, for 30 minutes. Serve on hamburger buns.

Serves: 2-3

Ingredients »

• 1 ½ lbs ground venison
• 1 egg beaten
• 1/3 c milk
• 1 c soft bread crumbs
• ½ c onion, chopped
• 1 tsp salt
• 1/8 tsp pepper
• ½ tbs Worcestershire sauce
• 1 tbs shortening

Sauce:

• ½ c catsup
• ½ c water
• ¼ c brown sugar
• 2 tbs vinegar
• ½ tsp salt
• 1 tbs Worcestershire sauce
• ¼ tsp pepper
• ½ tsp celery seed (optional)

Directions »

In a bowl, combine venison, egg, milk, bread crumbs, onion, salt, pepper, and Worcestershire sauce. Shape mixture by rounding tablespoonfuls into balls. Melt shortening in a large skillet, brown. For sauce: Place all ingredients in a pan and bring to a boil. Pour over meatballs and bake at 350 degrees for 25 minutes.

Serves: 4-6

Ingredients »

• 1 lbs venison
• Salt and pepper
• 1 egg
• 2 dashes Worcestershire sauce
• 1 onion, chopped
• ¼ green pepper, chopped
• 22 Ritz crackers, crushed
• ½ c milk

Directions »

Mix all well. Form into patties. Brown in a skillet with hot oil. Excellent when topped with chili sauce (as well as catsup or steak sauce).

Serves: 6

Ingredients »

• 1 pound mule deer steaks (cooked and chopped)
• 1 medium onion (chopped)
• 1 can black olives (sliced)
• 2-3 cups shredded cheese
• 8-10 flour tortillas
• 1 eight-ounce package of cream cheese (cubed)
• 1 can diced tomatoes with chilis (reserve juice)
• 2 cans enchilada sauce
• Oil

Directions »

Heat oil in a saucepan and cook both sides of your tortillas. Fill tortillas with meat, onion, black olives, cream cheese and diced tomatoes. Roll up and place into a 9 x 13 glass baking dish. Pour reserved juice and enchilada sauce over shells cover with foil. Bake for 45-60 minutes at 350 degrees. During the last 10 minutes, remove foil, add shredded cheese and cook until cheese is melted. Remove and serve with Spanish rice.

Ingredients »

• 2 c corned venison, diced or shredded
• 1 c sauerkraut
• 1 c Thousand Island dressing
• 2 c Swiss cheese, shredded
• 3 c rye bread, diced

Directions »

Mix together venison, kraut, dressing, and cheese. Then add the bread. Put in lightly greased baking dish, about 1 ½ inches deep. Bake at 350 degrees for 30 minutes or until brown. Serve warm.

Serves: 4

Ingredients »

• 1 ¼ lbs cooked venison steak, finely diced
• ¼ lbs bacon, diced
• ½ onion, diced
• 2 potatoes, cooked and diced
• Salt and pepper
• 1/8 lbs butter

Directions »

Mix all ingredients except butter. Melt butter in pan. Add hash mixture to butter and fry until golden brown and crispy. Top with poached eggs. For brunch, serve with sliced tomato salad.

Serves: 4

Ingredients »

• 2 lbs. ground venison
• 10-oz. can diced tomatoes with green chiles
• 1 can tomatoes
• 1 can yellow hominy
• 1 can white hominy
• 1 can ranch-style beans
• 1 pkg. taco mix
• 1 pkg. ranch dressing mix
• 2 tsp. garlic powder
• 1 tsp. dill weed
• 1/2 tsp. cayenne pepper (optional)
• 4 green onions, chopped
• 2 cups shredded cheese (cheddar or colby and Monterey Jack cheese blend)
• 1/2 cup sliced or diced ripe olives
• 1/2 cup sliced green olives
• Sour cream (optional)

Directions »

Brown ground venison and drain fat. Add tomatoes, both cans of hominy, beans, taco mix, ranch dressing mix, garlic powder, dill weed and cayenne pepper. Stir and heat over medium heat for 15 to 20 minutes. Top each serving with chopped onions, shredded cheese, olives and sour cream. Serve with tortilla chips or corn bread on the side.

Ingredients »

• 1 lb. venison liver
• 2 tsp. Kosher salt
• ½ c. brandy
• 1 tsp. cracked black pepper
• Two strips of bacon
• 1 tsp. sugar
• ½ c. minced onions
• ½ c. heavy cream
• 1 tsp. minced garlic

Directions »

Remove all skin from the liver and cut into 1-inch cubes. Combine the liver and brandy and let marinate overnight. Dice bacon, render fat, add onions and garlic, and cook until bacon is crisp and onions are translucent. Place bacon and onion mixture into a food processor and process until smooth. Add liver and brandy, and continue to process until smooth. Add salt, pepper, sugar and cream. Place this mixture into a small loaf pan and bake in a water bath at 350 degrees for approximately 45 minutes to an hour or until the internal temperature reaches 160 degrees. Let cool and utilize as a spread on toast. If paté is too firm, place it in the food processor and puree.

Yields about 1 lbs.

Ingredients »

Sauté the following in ¼ c oil until they begin to color:

• 1 c chopped celery
• 1 c chopped carrot
• 1 c chopped onion

Add 8 c vinegar, 4 c water and ½ c coarsely chopped parsley and the following ingredients:

• 8 c vinegar
• 4 c water
• ½ c coarsely chopped parsley
• 3 bay leaves
• 1 tbs thyme
• 1 tbs basil
• 1 tbs cloves
• 1 tbs allspice berries
• Pinch of mace
• 1 tbs crushed peppercorns
• 6 crushed garlic cloves

Directions »

Simmer for 1 hr. Strain and cool. Put meat in sauce and heat 30 minutes at 200 degrees F.

Ingredients »

• 1 lb Ground venison
• 6 c Unbleached flour
• 1 ½ c Buttermilk
• 4 tbs Butter or margarine
• 4 tbs Honey
• ½ tsp Salt
• 1 Package of yeast
• ¼ c Warm water
• 3 c Grated cheese
• 1 sm Onion, chopped
• 2 cans pizza sauce
• Chives (optional)
• Oregano
• Garlic powder
• Pepper
• Thyme

Directions »

First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make firm dough. Turn dough out and knead for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hr. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop onions and wild. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide in half, and roll out the two parts to fit your baking sheets. The dough should be about ¼ inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20-30 minutes.