& Archery Tips


Roast Bear

4 lb. bear roast
1 1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 1/2 tbsp. instant minced onion
1 cup beef bouillon
Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices. Serves 6.

Elegant Bear Steak

1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms?drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice

Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice. Makes 6 servings.

My Favorite Elk Jerky

4 lb. deer roast
2 Tblsp. Worcestershire sauce
1/4 cup salt
1/4 cup brown sugar
2 cups beer
1 cup apple cider vinegar
1/3 cup lite soy sauce
1/4 cup whiskey
1/2 tsp. onion powder
4 cloves garlic (minced)
1 tsp. ginger (grated)
2 teaspoons orange peel (grated) ??Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide. Place meat in marinade, made by combining above ingredients in glass or ceramic bowl. Marinate for at least 24 to 36 hours in a cool place. Remove to wire rack and allow to air dry until glazed. (about 45 minutes). Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees

Elk Meat Loaf

1 lb Ground Elk
1 8 oz Can Tomato Sauce
1 cup Italian Bread Crumbs
1 egg
1/2 Med Onion chopped
1/2 Med Bellpepper chopped
2 Tblsp parsley
1 Tblsp Worchestershire sauce
1 tsp Salt
pinch Rosemary sprigs
2 cups good spaghetti sauce

Combine all ingredients in Mix well. Press into 9x9x2 loaf pan. Cook in 350 degree oven for 25 to 30 minutes. Cover with Spaghetti Sauce. Great served with Mashed potato's.

Shoulder of Elk

1 5 lb. shoulder of Elk
2 cups salted water 1 tsp Pepper
1 tsp garlic
2 carrots skinned and chopped 1 clove garlic 1/4 c Butter [softened]
1 lg Onion [chopped]
1 cn (12 oz) beer
1 1/2 cups Sour cream
1 can Cream of mushroom soup

Pot roast Elk in butter, water, carrots, garlic and onions until tender and juices are almost gone ?Combine the sour cream, and soup in a bowl and wisk `til blended, then pour over the roast.

Cook, mixing sauce and juices for ten minutes on very low adding small amounts of water if necessary). Serve with noodles, rice or potatoes.

Antelope Ginger Straps

This is a simple recipe, the gingersnaps gives it a gourmet taste and smell. I have had this recipe prepared with antelope, I am sure it would work equally as well with other larger game.


2lb. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste

Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides.

Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple of minutes. Serves 4.

Stuffed Flank Steak

This recipe can be used for ant larger game animal. I have tried it with venison and elk and it is excellent.


1 Large Flank Steak - Tenderized
1-Teaspoon Sea Salt
1/2-Cup Sliced Chives
2 Tablespoon Minced Parsley
1/2 Cup Red Wine Vinegar
4 Slices White Bread
1/2-Cup Whole Milk
2 Cups Finely Chopped Fresh Greens
4 Tablespoon Grated Cheddar Cheese
6 Slices Bacon - Fried and Crumbled
4-Tablespoon Olive Oil
1/2 Cup Chopped Walnuts or Pecans
1 Bay Leaf
Pepper and Thyme to Taste

Rub the steak with salt, pepper, and thyme. Place in a large dish or platter; add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times. Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Pull the steak out of the refrigerator and drain well. Spread the mixture on the steak and roll it up. Tie the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.
Fresh beets, green salad, or corn on the cob, and hot rolls makes a complete meal fit for a king. 

Alligator Appetizer


2 tablespoons olive oil
1 pound Alligator meat, cut into 2-inch strips
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 1/2 tablespoons minced garlic
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 bay leaf
2 1/2 cups peeled, seeded and chopped tomatoes
3 cups chicken stock
1/4 teaspoon of cayenne
Salt and black pepper to taste
2 tablespoons butter
2 cups cooked white rice
2 tablespoons chopped green onions

In a saucepan, heat the olive oil. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, and garlic. Saute for 2 minutes. Add the herbs and continue saute for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter and serve.
Makes enough for four people. 

Barbecued Venison Ribs

Red Wine sufficient to cove ribs in a marinade 1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 md Onions, finely diced
1/8 tsp cloves
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 ts Salt
6 lb Venison ribs with some loin meat attached
Freshly ground black pepper to taste

Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.

Venison Stir Fry Chops

One part venison steak
2 parts carrots
2 1 part bean sprouts
1/2 part celery
1 part broccoli
1/2 cup unsalted peanuts
2 cloves garlic, minced
1/2 cup soy sauce
1 Tbsp. crushed red pepper
1 teaspoon cumin
Cooked noodles--excluding seasoning packet

(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of venison as 1 part will feed 2 hungry people.)

Slice steaks cross grain and mariade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in noodles and serve immediately. This dish is low in fat---the only fat comes from the peanuts and oil, which you can control.

Venison Jerky

3 lbs. boned meat
1/4 tbsp. Garlic powder
2 tbsp. liquid smoke
2 tbsp. salt
3 tbsp. Water
1 tbsp. seasoned pepper

Slice meat into 1/4" thick strips about 5" long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place (layer on layer) in a large bowl. Put a weighted plate on top of bowl and let stand in place overnight.

Remove meat and dry it. Place strips across oven racks - edges may touch; don't overlap. Allow room for air to circulate. Racks should be no closer than 4" from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.

Venison Tenderloin

1 lb. venison tenderloin
1/2 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/2 cup soy sauce
1 cup hickory chips
5 lb. of charcoal
Blackberry Sauce
parsley sprigs
radish rosettes
yellow squash slices

Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.

Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. Scatter the soaked chips over the coals and close the lid for 10 minutes. Place the tenderloin on the grill and baste with the marinade, Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes. The meat should be slightly pink in the center and quite moist. Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices. Serves 2 to 4.


Venison Roast

3 lb Chunk of venison roast (or Roll it if its in steak Form) 2 c Onion - Cut up (2 in. Pieces) 2 c Potato - Cut up " 1 c Carrots - cut up " 1 c Fresh mushrooms - sliced 2 tb Liquid smoke 3 tb (or more) Worchestershire Sauce 3 tb (or more) Soy Sauce 1/2 c Beef broth Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).

Venison Sausage

5 Feet medium hog casings 5 lb Cubed prefrozen venison 3 lb Lean prefrozen pork, cubed 2 lb Pork fat, cubed 5 tb Salt 1 ts Thyme 2 ts Sugar 1 tb Fine grind black pepper 2 ts Finely minced garlic 1 tb Paprika 1 ts Cayenne 1 c Brandy 1/2 ts Ascorbic acid 1 ts Saltpeter MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.

Country-Fried Venison

1 1/2 lb (3/4" thick) venison
1 c All-purpose flour
Salt and pepper
1/4 ts Seasoned salt
1/4 c Bacon drippings
2 cl Garlic; minced
4 c ;Water
1/3 c All-purpose flour
1 1/2 ts Bottled brown bouquet sauce
1 md Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.

Country Style Venison Stew

1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.

Barbecue Venison Chops

20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.

Venison Chili

3 T Vegetable oil
1 ea Large onion, finely choped
2 ea Large garlic, minced
1 ea Small hot green chili
1 x Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 T Red wine vinegar
3 T Ground chili powder
2 T Ground cumin
2 T Worchestershire sauce
1/2 t Cayenne pepper, plus a pinch
1 ea Large green bell pepper,
1 x Seeded and chopped
2 t Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 T Masa Harina (or fine cornmea
1 x Mixed with a little water
1 x Into a smooth paste for thic

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.

Venison Stew

2 pounds tenderized venison - (to 3 lbs) -- cut 1" cubes1 green pepper -- chopped1 1/2 cups French dressing 1 large onion -- chopped 2 carrots -- pared, and cut into 1" pieces?3 celery stalks -- cut in 1" pieces 1 can whole tomatoes - (16 oz) -- mashed 1/4 cup quick cooking tapioca 1 whole clove garlic 1 bay leaf Salt -- to taste Freshly-ground black pepper -- to taste

Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in crock pot with other ingredients. Cook on LOW heat for 8 hours.

Wild Turkey Breast Recipe (Alexis Wilkins)

Approx 1 to 2 lbs. turkey breast
Kosher salt
Ground black pepper
cup all-purpose flour
2 Tbl olive oil
6 Tbl unsalted butter
2 Tbl chopped shallots
1 cup white wine
1/3 cup lemon juice

Preheat overn to 200 degrees F

Cut the turkey breast crosswise into inch pieces.
Tenderize turkey no less than 1/8" thickness.

Season both sides of the meat with salt and pepper and then dredge in flour. Shake off excess flour. Set aside.

In a large saute pan over medium to medium-high heat, heat the olive oil and 4 Tbl of butter to hot, but not smoking. Brown turkey quickly, about 1 minute on each side. Remove from skilled and put in over-safe dish. Place in oven to keep warm.

Reduce the heat to low and add shallots to saute pan. Saute for 1-2 minutes until they become translucent. Add wine and lemon juice to pan and simmer until slightly reduced, about 2 minutes.
Add remaining 2 Tbl butter and whisk to combine. Season with
Salt and pepper to taste. Add turkey back to saute pan and mix
To coat turkey. Sprinkle with parsley and serve.



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