Wyoming Wild Game

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Wyoming. Although rocky mountain oysters (cowboy caviar…prairie oysters…bull testicles…) are really popular in many parts of the state, I couldn’t see myself cooking or eating them. Nope. As I read more I noticed that wild game is really popular too. Elk and venison. I’m not fond of game meat so what do I do? I contact my cousin Julie, the Teton Trekker from Jackson Hole, Wyoming!

She has some recipes on her blog that are total Wyoming fair. Keep reading and take a look at three great dishes (follow the link to her site for the recipes).


Here’s one that will fill the room with a hearty, mouthwatering aroma –

Pot Luck Elk Roast.

This flavorful meal is filled with rich meat, a variety of vegetables and is so easy to make. Then you “set it and forget it”. Add a loaf of warm bread and a glass of wine… What a great way to end the day!

Another way to use any game (or even beef or pork) are these amazing enchiladas.

Wild Game Enchiladas

These are your basic enchiladas with some really easy instructions. It offers ways to personalize the dish to your own tastes and will fill your house with a delicious aroma as it cooks! This recipe shows the versatility of wild game – and these folks in Wyoming know how to do it.

Like meatballs?

How about some Antelope Meatballs?

These meatballs are bursting with flavor! As Julie points out, it is all in the smoking. These babies are smoked before they are baked. The flavor of the smoke permeates the meat and makes these meatballs juicy and delicious!

So head on over to the Teton Trekker and find out how real folks in Wyoming cook their game! And check out her Pampered Chef goodies too!

Here are some things that are perfect to use for these recipes!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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2 Responses to Wyoming Wild Game

  1. Julie Wilson says:

    Thank you Cousin!! I cooked Rocky Mountain oysters when I was much younger. They have a delicate texture and great breaded and fried. But I also made them in a cream sauce and biscuits and RMO gravy. That was a lifetime ago!!

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