Recipes

Elk & Wild Rice Stuffed Peppers

Colorful, hearty bell peppers stuffed with rich elk, earthy wild rice & veggies—North Idaho garden meets backwoods meat pole in every bite.

You’ll Need:

4 large bell peppers (any color)
1 lb ground elk
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup cooked wild rice
1 cup diced tomatoes (canned or fresh)
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt & black pepper to taste
1 cup shredded cheese (cheddar or jack work great)
Fresh parsley (optional, for garnish)

The How-To:

1. Prep the Peppers:

Slice the tops off and remove seeds. Lightly oil & roast at 375°F for 10 min to soften.

2. Cook the Filling:

Heat oil in a skillet. Sauté onion & garlic till soft. Add elk, brown well. Stir in wild rice, tomatoes, paprika & oregano. Season to taste.

3. Stuff & Bake:

Pack peppers full of filling. Top with cheese. Bake at 375°F for 20 min until melty & golden.

4. Finish:

Garnish with fresh parsley if you’re feelin’ fancy. Serve hot and dig in.

Venison & Sweet Potato Shepherd’s Pie

Good ol’ comfort food with a wild twist—rich venison filling topped with creamy mashed sweet potatoes and baked up golden. Stick-to-your-ribs food for folks who earn it.

You’ll Need:

For the Filling:

1.5 lbs ground venison
1 tablespoon olive oil or butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 cup beef or wild game broth
Salt & pepper to taste

For the Sweet Potato Mash:

3 large sweet potatoes, peeled & cubed
2 tablespoons butter
1/4 cup milk or cream
Salt & pepper to taste

The How-To:

1. Make the Mash:

Boil sweet potatoes in salted water till fork-tender. Drain & mash with butter, milk, salt & pepper. Set aside.

2. Cook the Filling:

Heat oil in a skillet. Sauté onion & garlic till soft. Add carrots & cook 5 min. Toss in venison; brown it up good. Stir in tomato paste, Worcestershire, paprika & thyme.

3. Simmer:

Pour in broth, add peas, and let simmer 10 min till thickened. Season to taste.

4. Assemble:

Spoon venison mixture into a baking dish. Spread sweet potato mash on top like you’re frosting a cake.

5. Bake:

Bake at 400°F for 20–25 min till bubbly & golden.

Smoked Moose Bratwurst & Beer Cheese Pretzel Bites

Hearty, smoky moose brats paired up with golden pretzel bites & a rich, gooey beer cheese dip. Perfect for game day, campfire nights, or any time you wanna snack wild.

You’ll Need:

For the Moose Brats:

4–6 smoked moose bratwursts

For the Pretzel Bites:

1 1/2 cups warm water
1 packet active dry yeast
1 tablespoon sugar
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons melted butter
10 cups water + 2/3 cup baking soda (for boiling)
Coarse salt for topping

For the Beer Cheese:

2 tablespoons butter
2 tablespoons flour
1 cup beer (lager or pale ale works great)
1 cup whole milk
2 cups sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
Salt & pepper to taste

The How-To:

1. Fire Up the Brats:

Grill or pan-fry moose brats over medium heat till browned & heated through. Slice into bite-size pieces if you want 'em snack-style.

2. Make the Pretzel Dough:

Mix warm water, yeast & sugar. Let sit 5 min till foamy. Stir in flour, salt & butter. Knead until smooth. Let rise 1 hr.

3. Shape & Boil:

Cut dough into small chunks. Boil water + baking soda, drop bites in for 30 seconds. Place on baking sheet, sprinkle with coarse salt.

4. Bake:

Bake at 450°F for 10–12 min till golden brown.

5. Beer Cheese Dip:

Melt butter, whisk in flour. Slowly add beer & milk, whisking smooth. Stir in cheese & mustard till melted. Salt & pepper to taste.

6. Serve:

Plate brats & pretzel bites around a big bowl of beer cheese. Grab a cold one & dive in.

Bear Carnitas Tacos with Pineapple Salsa

Slow-cooked, crispy bear carnitas piled high on a warm tortilla and topped with zesty pineapple salsa. A wild twist on taco night that hits hard and fresh.

You’ll Need:

For the Carnitas:

2 lbs bear shoulder or roast, cut into chunks
Salt & pepper
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon oregano
1 onion, quartered
4 cloves garlic
Juice of 2 oranges
Juice of 2 limes
1 cup chicken or wild game broth

For the Pineapple Salsa:

1 cup fresh pineapple, diced
1/4 cup red onion, finely chopped
1 small jalapeño, minced
Juice of 1 lime
2 tablespoons chopped cilantro
Salt to taste

For the Tacos:

Warm corn tortillas
Fresh cilantro, chopped
Lime wedges

The How-To:

Prep the Bear:

Season bear chunks with salt, pepper, cumin, paprika & oregano.

Slow Cook:

Toss bear, onion, garlic, orange & lime juice, and broth into a slow cooker. Set on low for 6–8 hours till meat is fork-tender.

Crisp It Up:

Shred the bear meat, then toss it in a hot skillet to crisp up those edges—don’t skip this step; it’s gold.

Mix the Salsa:

Combine pineapple, red onion, jalapeño, lime juice & cilantro. Salt to taste.

Assemble:

Load up warm tortillas with bear carnitas, top with pineapple salsa, and hit with fresh cilantro & a squeeze of lime.

Spicy Korean BBQ Elk Ribs

North Idaho meets Seoul in this finger-lickin’ wild game mashup—tender elk ribs, marinated in bold, spicy-sweet Korean BBQ sauce, then grilled to perfection.

You’ll Need:

2–3 lbs elk ribs
Salt & pepper

For the Marinade:

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons gochujang (Korean chili paste)
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon black pepper
2 green onions, chopped

For Serving:

Toasted sesame seeds
Extra chopped green onions
Kimchi (optional side)

The How-To:

Prep the Ribs:

Pat elk ribs dry and season lightly with salt & pepper.

Mix the Marinade:

In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, vinegar, honey, black pepper & green onions.

Marinate:

Place ribs in a large resealable bag or dish. Pour marinade over, seal it up, and let soak in the fridge overnight (8–24 hours is best).

Grill ‘Em:

Preheat grill to medium heat. Cook ribs over indirect heat for 2–3 hours, basting with extra marinade until caramelized and tender.

Serve It Up:

Slice, sprinkle with sesame seeds & green onions, and serve hot with kimchi or your favorite sides.

Venison Chili Verde

This ain’t your typical chili—it’s wild, green, and packs a punch of smoky heat with every bite. North Idaho style comfort food, built for the backcountry and your kitchen alike.

You’ll Need:

2 lbs venison shoulder or stew meat, cut into chunks
Salt & black pepper
2 tablespoons olive oil or bacon grease
1 large onion, chopped
4 cloves garlic, minced
2 lbs tomatillos, husked & halved
2 poblano peppers, seeded & chopped
2 jalapeños, seeded & chopped (leave seeds if you want it HOT)
1 cup roasted green chilies (canned or fresh)
1 tablespoon cumin
1 teaspoon dried oregano
4 cups chicken or wild game broth
1/2 cup chopped fresh cilantro
Juice of 2 limes

Toppings (Optional but Recommended):

Sour cream
Extra cilantro
Diced avocado
Crushed tortilla chips

The How-To:

1. Brown That Venison:

Season the meat with salt & pepper. Brown it in oil or bacon grease over medium-high heat until all sides have good color. Set aside.

2. Build Your Flavor:

In the same pot, sauté onion and garlic until softened and aromatic.

3. Roast & Blend:

While onions cook, roast tomatillos, poblanos, and jalapeños under the broiler until blistered (about 5–7 min). Blend them up with roasted green chilies until smooth.

4. Simmer Time:

Add the venison back to the pot. Stir in cumin, oregano, and the green sauce. Pour in broth. Bring to a simmer, cover, and cook 2–3 hours until venison is fall-apart tender.

5. Finish Strong:

Stir in fresh cilantro and lime juice before serving. Top it off however you like—this is your bowl of awesome.

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Recipes

Elk & Wild Rice Stuffed Peppers

Venison & Sweet Potato Shepherd’s Pie

Smoked Moose Bratwurst & Beer Cheese Pretzel Bites

Bear Carnitas Tacos with Pineapple Salsa

Spicy Korean BBQ Elk Ribs

Venison Chili Verde

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