Recipes — wild game

Matt Curmi

Maple Planked Elk Meatballs over Asian Noodle Salad

Maple Planked Elk Meatballs over Asian Noodle Salad

This is both a robust and light dish with some Asian flavors that hit all corners of the pallet. Serves: 4 Total Time: 45 minutes Tip - If you can’t get wild elk, ground chicken, pork, or beef will all be good substitutes. Ingredients Maple Grilling Planks For the Meatballs 1 lb. Ground Elk 2 Garlic cloves, minced ½ Tbsp. fresh Ginger, grated 1 Tbsp. Soy Sauce For the glaze ¾ Cup Sugar ½ Cup Rice Wine Vinegar 1 Tbsp. Szechuan Peppercorns, ground For the salad 4 Cups cooked Noodles, Chow Mein egg noodles would be best 2 tsp. Sesame oil 2 Tbsp. Green...

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Matt Curmi

Mesquite Smoked Rabbit Tacos

Mesquite Smoked Rabbit Tacos

Our accountant Zach lives on this gorgeous ranch out in the country. He's always scheming to get a rabbit for a tasty snack while out and about doing chores. Last week, his opportunity appeared when his daughter Maylie spotted this cottontail hiding in the bushes. It launched straight up in the air at the very moment Zach was able to get a clean shot in! His daughter helped clean it and they delivered it into Chef Matt's capable smoking hands to whip up these incredible tacos.  Serves: 4 Total time: 3 hours Tip – Rabbit is incredibly lean, so don’t skip the overnight...

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Matt Curmi

Smoked Venison Backstrap

Smoked Venison Backstrap

Hickory Smoked, and Coffee Rubbed Venison with Mustard and Pickles Serves – 4                  Brine Time – 4 hours Cook time – 2 hours   Although not necessary, the step of brining can help the venison retain moisture and reduce some of the natural gamey flavor. Tip – If you can’t get your hands on wild venison you can purchase it farm raised. Farm raised venison is far less gamey than wild, so brining is not as necessary.   Ingredients Hickory smoking blocks 1 Venison backstrap, 12-16oz ½ cup Brown Sugar ½ cup...

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