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Season 1

Fare Game

New - Watch Episode 1

Venison Heart Kabobs

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Venison Heart Kabobs Recipe

Episode 1

Venison Heart Kabobs Recipe

The heart of a deer, elk, antelope or other big-game animal is an underrated cut that often gets left behind in the woods. Next time, save your heart for these amazing appetizers. A hunter's riff on anticuchos de corazón, a popular Peruvian street food you can make easily right on your grill.

Elk Tartare Recipe

Episode 2

Elk Tartare Recipe

When prepared correctly, raw venison is not only healthy, it's delicious. Here's an easy recipe for elk tartare, better than you'll get at any fancy restaurant, because it's made from meat from an animal you took from field to table yourself. For your next dinner party or tailgate, whip up a bowl of venison tartare. Your friends and family will thank you.

Venison Cheeseburger Bites Recipe

Episode 3

Venison Cheeseburger Bites Recipe

If you're tired of the same old jalapeno and cream cheese poppers, here's a completely different take on the popular party appetizer. Easy to make, and incredibly delicious, these mini cheeseburgers, wrapped in bacon, make the perfect one-bite-fits-all snack for your next tailgate party or hunting camp.

Stuffed Elk Backstrap Recipe

Episode 4

Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

Blacktail Kabobs Recipe

Episode 5

Blacktail Kabobs Recipe

David Draper shares a kabob recipe made with blacktail backstraps and bourbon on this edition of "Fare Game."

Venison Curry Recipe

Episode 6

Venison Curry Recipe

Hearty and flavorful, this curry is simple to make and requires just a few ingredients you can likely find at your local store. The cooking method turns tough cuts tender, making it a great choice for shoulder and hindquarter cuts from deer, elk and other venison. Bonus points if you use axis deer, which are native to India.

Pheasant Egg Rolls Recipe

Episode 7

Pheasant Egg Rolls Recipe

These egg rolls come together fast, making them a great choice for an afternoon snack, a tailgate appetizer or as a side dish with an Asian-inspired wild-game dinner. No birds in the freezer? Use the same technique with ground venison.

Venison Pastrami Recipe

Episode 8

Venison Pastrami Recipe

Skip the deli and make your own pastrami from whitetails, mule deer, elk or other cuts of venison. The process is simple, though it does take some time for the meat to brine and smoke. This technique also works great with goose or ducks breasts as well.

ABOUT THE SHOW

Step-by-step wild game cooking with Petersen’s Hunting Editor in Chief, David Draper.

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