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Recipes to spice up this year’s hunting season |

Recipes to spice up this year’s hunting season

Originally used with buffalo tongue, this recipe can be used with deer or elk tongue, too. If you have squeamish eaters, keep the tip of the tongue for yourself.

Recipe courtesy of Bernard Bro of Farmington.


· Elk or deer tongue

· Chicken broth, enough to cover most of the meat

· Bueno frozen hot red chile

· 1 onion

· Garlic to taste

· Pepper to state

· Two bay leaves


1. Put the tongue in a crock pot.

2. Add chicken broth and frozen hot red chile. Liquid should cover at least 2/3 of the meat.

3. Add 1/2 to one sliced onion, plus garlic, pepper and bay leaves.

4. Cook on low for six to eight hours, depending on the size of the tongue.

5. Cut and peel the skin after cooking.

6. Slice meat about 1/2 inch thick and serve with the sauce.


This simple slower cooker recipe is a way to prepare elk or venison. Or you can opt to substitute beef.

Recipe courtesy of Moreen Drake of Farmington.


· ½ pound of ground elk or venison.

· 15-ounce can of tomatoes

· 15 ounces water

· 1 large onion, diced

· ½ tablespoon Worcestershire sauce

· 4 ounces of diced green chiles. Can be canned.

· Any other vegetables you would like to add, such as corn

· 4 cups Rotini noodles, uncooked

· ¼ teaspoon pepper

· Salt is optional, but usually is not needed for elk or venison

· 1 cup shredded cheddar cheese


1. Combine all ingredients, except cheese, in a slow cooker.

2. Cover, and cook three to four hours.

3. Sprinkle with cheese before cooking.

Category: Kitchenaid  Tags: ,  Comments off
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