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Tasty Big Game Recipes are found on this page. Be sure to try one of them during your weekly meal preparations. Eating Natural game is a smart way to a healthy lifestyle. Whether it is Baked, Grilled, Broiled or lightly pan fried, any kind of natural big game meat is a great way to enjoy your next meal. Venison alone has 1/3 less fat than beef per serving and is lower in calories.
Big Game Varieties include:
*Deer- (Venison)

Big Game is loaded with tons of Vitamins and Minerals and also is high in: Protein, Potassium, Good Fats, Iron, Selenium and Zinc
Big Game meat is low in: Calories, bad fats & Cholesterol

Venison Stuffed Baby Eggplants
Venison Stuffed Baby Eggplants
Ingredients list:
6 to 8 small eggplants (tops cut off and insides cored out to make them hollow)
1lb. ground venison
Fresh Basil (10 larger leaves)
1/4 cup fresh Romano or Parmesan cheese
1/4 cup mozzarella cheese
2 jars of pre-made tomato sauce (your choice)
1 Onion chopped
4 cloves fresh garlic or 2 TBS. powdered
Salt & pepper
1/2 can of sliced black olives
1/2 cup chopped mushrooms.
8X10 lightly oiled baking pan (use olive oil)
In a large skillet pan, brown the ground venison with the fresh garlic, salt and pepper. After the meat is browned, add the onion, mushrooms and black olives & tomato sauce. Cook for another 10 minutes stirring frequently. When the mixture is done, set aside. Take one baby eggplant and put a small amount of mozzarella cheeses in the bottom of the eggplant, then add a half leaf of basil, meat/sauce mixture and top it off with parmesan or Romano cheese. Lay the eggplant on a lightly olive oiled baking pan.

Continue to fill the rest of the baby eggplants just like you did with the first one and lay them in the pan on their sides. Arrange them so the tops touch one another with another top of the eggplant. Pour the remaining meat/sauce mixture over all of the eggplants and bake at 375 degrees for 40 minutes. After 40 minutes, pull the pan out and sprinkle remaining cheese and basil on top of the pan of eggplants. Pair the finshed eggplants with your favorite spaghetti noodles and a side of garlic toast for an incredible, healthy meal. Manja!

By: Colin Wehrle

3 lbs. boneless venison
2 large onions, chopped
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
2 cups beef stock
Cut meat into 1 1/4" cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.

By: Colin Wehrle

1 lb. ground venison
1 cup bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup onion, finely chopped
2 tbsp. soy sauce
Garlic powder (to taste)
1/4 cup butter
1 tbsp. flour
1 cup milk
Combine crumbs, venison, salt, pepper, onion, soy sauce, and garlic powder; shape into balls about 1" in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.