Toni's Wild Woman Cookbook

Toni's Wild Woman Cook Book

My husband and I go hunting to fill our freezers with delicious, healthy game meat. I’m asked so often for my wild game recipes, that I thought our website visitors might enjoy them.

For those of you who recoil at the idea of shooting Bambi, I want you to know that I used to feel the same way. Living here and learning about the balance of nature, cattle ranching and the conscientious wildlife management, I feel differently.

For many summers, I attended a “Wild Woman Camp” which is really called, “Becoming an Outdoors Woman,” put on by Fish, Wildlife and Parks. It’s a great program that teaches women “guy” stuff in the outdoors so that we can feel self-reliant, independent and capable. I was taught to hunt by other women who honor the animals they hunt and show a reverence for the experience.

I hope you enjoy the recipes, even if you substitute the wild game with "cow."

Toni's Famous Tequila Elk Chili

You have to try my famous Tequila Elk Chili this season! It's a hit and has won the Hunters' Feed Wild Game Chili Cook-off in 1994, 1995, 1996, 1998, 2000, 2002, 2004, 2005, 2006, 2007, 2009, and the first place winner of "Chili Cook-Off" in Big Sky, MT in 2007! Follow the directions below!

Sauté 'til soft in large, heavy pot:

2 T butter + 1 T oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 Jalapeno pepper, seeded and minced
4 cloves garlic, minced

In skillet, brown meat, then add to above mixture:

1 T oil
1/2 lb. Sausage
1 lb. Elk (burger or loin cut up in small pieces)
(Can be made with any kind of burger, if you don’t have an elk!)

Add to pot:

1 28-oz can tomatoes (crushed are best)
2 8-oz cans tomato sauce
1 16-oz can chili beans
1 16-oz can kidney beans
1 16-oz can black beans
2 T Worcestershire Sauce
Dash Tabasco Sauce
1 bay leaf
1 cup chicken broth
1 cup red wine
1/4 cup red wine vinegar
Juice of 1 lime

1 tsp salt
1 tsp ground pepper
1/2-tsp cumin
1-tsp paprika
1/4-tsp cayenne pepper
2 T chili powder
1 T dried cilantro
4 T brown sugar
1 tsp basil
1 T cornmeal
1/4 cup Tequila!
1/4 cup Tequila!

Simmer all for 6 to 7 hours, stirring occasionally.

Add more Tequila before serving, if desired.

Baja Montana Antelope

Sauté 'til brown:

1 chopped onion
1 chopped green pepper
3 cloves garlic
1 chopped jalapeno
1 pound antelope sausage

add:

fresh parsley, chopped
fresh cilantro
16 oz can Mexican style stewed tomatoes

Simmer for 30 minutes!

Add:

1 box frozen corn kernals

Cook:

1 cup white rice in 2 cups water for 30 minutes

Add:

3 oz can chopped black olives

Serve with grated cheese and warm tortillas!

Mad Valley Moose Stew

Red Meat:

2 pounds cubed meat (in order of preference: moose, bison, elk, venison, bear, cow)

marinade:

1/2 cupcognac
1/2 cup orange juice
3 cups red wine

vegetables:

1 onion chopped
4 cloves minced garlic
2 cups carrots - cut up or baby carrots
1 lb potatoes, cubed, bite size
1 can, jar or 1 pkg. frozen pearl onions
1 cup chopped celery
1 can stewed tomatoes
1 lb mushrooms, sliced
1 peeled & cubed parsnip
1 can water chestnuts, sliced
1/2 cup Golden raisins
1 pkg or 2 cups frozen peas

Seasonings:

1/2 tsp dried thyme (or fresh sprigs)
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire Sauce
1/2 tsp Herbs de Provence
Pinch of sugar (to balance out the acid from red wine)
1/2 tsp oregano
1 dash cayenne pepper
1 tsp dry mustard
1 cup white flour

liquids:

Marinade, cookbook over
1 bottle dark beer (Guinness or St. Pauli Girl works well)
4 cups water
2 cups beef broth

horseradish Sour Cream:

1 cup sour cream
1 T horseradish

preparation:

Marinate meat for 6+ hours
Preheat large, heavy bottomed Dutch oven over medium high heat with 3 T butter and 1/4 cup oil
Preheat oven to 300 deg.
While pan is heating, arrange flour in large dish
Drain meat well in strainer, saving all marinade
Season the cubed meat with salt and pepper
Dredge meat in flour to coat
Shake off excess flour, then add meat chunks in single layer to hot pan, being careful not to over crowd.
Thoroughly brown all meat on all sides in oil and butter (do in several batches, adding oil & butter as needed)
Remove browned meat to plate and reserve
11. Add wine marinade to pan, bring up to simmer while scraping bottom of pan with wooden spoon
Once wine is hot, add seasonings, beef stock, stewed tomatoes, beer and water
Bring mixture to boil and then reduce to simmer
Brown chopped onions, mushrooms, carrots, celery, potatoes, parsnip and garlic in 2 T of butter and oil
Add veggies to liquid
Cook uncovered until liquids start to thicken, about 15 to 20 minutes
Add meat to pot
Cover and cook in 300 deg. oven for 1 hour
After 1 hour, add raisins and water chestnuts
Cook covered for 3 hours more, until veggies and meat are tender, stirring occasionally
Add frozen peas during last few minutes of cooking
Remove bay leaves and thyme sprigs, if used
Place stew in soup bowl, drizzle with olive oil and add dollop of Horseradish Sour Cream
Garnish with chopped parsley
Serve with toasted peasant bread

Wild Woman Beans

ingredients:

8 slices bacon, cut up
3 large onions, sliced and cut in half
1 cup brown sugar
1 tsp. dry mustard
½ tsp. garlic powder
1 tsp. salt
½ cup cider vinegar
2 15-oz cans dried lima or butter beans, drained
1 1-lb can dark red kidney beans, drained
1 1-lb can B&M baked beans, undrained

In large, heavy Dutch Oven, fry bacon pieces until crisp and crumbled, saving grease. Remove bacon from pan with slotted spoon. Place onions in bacon grease, add next 5 ingredients. Cook covered 20 minutes. Add beans and crumbled bacon. Bake 1 hour at 350 degrees.

Serves 12 (You’d better make double, because everyone loves ‘em!)

May be frozen uncooked.

Cowboy Caviar

ingredients:

1/2 tsp salad oil
2 T red wine vinegar
1 1/2 to 2 tsp hot sauce
1 clove garlic, minced
1/8 tsp pepper
1 firm-ripe avocado
1 can (15 oz) black-eyed peas
1 can (11 oz) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped salt to taste

In a large bowl, mix vinegar, hot sauce, oil, garlic & pepper. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat. Add salt to taste. ENJOY!

SERVE WITH EITHER:
1 bag (6 oz) tortilla chips as an appetizer
OR add 2 cups finely shredded cabbage as a great salad.

Gourmet Bacon Wrapped Glazed Elk Meatloaf

glazes:

½ cup ketchup or chili sauce
4 T brown sugar
4 tsp cider vinegar

Meat loaf:

2 tsp oil
1 medium onion, chopped
2 stalks celery, diced
2 garlic cloves, minced
2 large eggs
½ tsp dried thyme leaves
1 tsp salt
½ tsp ground black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
¼ tsp hot red pepper sauce
½ cup whole milk or plain yogurt
1 ½ lbs elk (or hamburger - for city folks)
½ lb bulk sausage
2/3 cup crushed saltine crackers (about 16) or quick oatmeal
1/3 cup minced fresh parsley leaves
1 oz thin-sliced bacon (8-12 slices, depending on loaf shape)

preparation:

For the Glaze: mix all ingredients in small saucepan; heat to boiling; set aside.
For the meatloaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion, garlic and celery; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, pepper sauce, Worcestershire sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion mix. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 by 5 inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.