Category Archives: Field to Plate

Venison Green Bean Soup By Teresa Lujan | Team GWG Prostaff Ingredients: 1lb ground venison  1 onion (diced) 2 potatoes (cubed) 3 roma tomatoes (cubed) 2 8oz cans tomato sauce 1 bag fresh green beans (cut)  Salt, pepper, garlic  6 cups beef broth  Directions: Start by adding venison and onion to a large pot coated […]

Cajun Venison Stuffed Roasted Peppers with Hot Sauce Crema By Amy Spoon | Team GWG Ambassador INGREDIENTS: (2 servings, double for 4) 1/2 cup white rice 2 Bell Peppers, halved and seeded 2 celery stalks, finely diced 2 scallions, thinly sliced 1 zucchini, halved and sliced 8 oz. ground venison or venison sausage 1 TBSP […]

[vc_row][vc_column][vc_column_text] Coffee Rubbed Backstrap Recipe By Matti Tackett | Host of High Road Hunting and Team GWG Ambassador   With hunting season right around the corner, my trigger finger is starting to itch and I’m licking my lips! I grew up eating all types of wild game and love it all, but venison will always […]

[vc_row][vc_column][vc_column_text] Grilled Venison Backstrap Recipe By Chelsie Wilkey | Team GWG Ambassador[/vc_column_text][vc_single_image image=”44810″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Ingredients -2 backstraps  -2 cups buttermilk or enough to fully submerge backstraps -1 cup Worcestershire sauce -2 tablespoons garlic salt -1 tablespoon onion powder -Salt -Pepper   Instructions: Fully unthaw backstraps Place backstraps in a bowl and cover in buttermilk. […]

[vc_row][vc_column][vc_column_text] Wild Turkey Jerky Recipe By Brooke Smith | Team GWG Ambassador[/vc_column_text][vc_single_image image=”44472″ img_size=”medium” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]One of the most satisfying parts of hunting is to be able to share your harvest with your friends and family.  Typically with my turkeys I will make a delicious meal on a special occasion, but this year I decided to […]

Southwest Pulled Wildgame Crockpot Recipe By Lora Young | Team GWG Ambassador This recipe can be used with Venison or Antelope. Makes great tacos, nachos and taco salad! Serves 4 Ingredients:   4 lbs wild game roast (approx. 2 roasts) 4 Tablespoons coconut oil 4 Teaspoons Spice and Tea Exchange Southwest Blend spices (can substitute […]