Gotcha deer? Great. Now what?

I have not met a hunter who kills an animal just to kill it. Every person I have talked to — either on socials, at tagging stations or face to face — it’s always about filling the freezer.

Similar to farmers at the end of the harvest season, there is reassurance when you look in the pantry and freezer and see the meat that you were fortunate enough to take during your hunting seasons. You can almost smell the stew that you will make in the middle of winter while it’s snowing. And every time you pull out a package of meat, you take a moment to think back on the day of the hunt and the moments before and after you filled your tag. For me, I’m always grateful for the opportunity to have a successful hunt and the ability to feed my friends and family.

Candace Sabol, a wild game chef, left, is seen with columnist Erin Merrill. Photo courtesy of Erin Merrill

I grew up eating venison. My parents would butcher it on the kitchen table after we had dinner, until every piece of meat was turned into roast, steaks, stew meat or burger. We ate that meat all year until it eventually ran out and the new hunting season would arrive and we would do it all over again.

A couple of years ago, I started auctioning off a wild-game dinner during one of the Waterville Rotary Club’s fundraisers. While I can cook, I called in an expert to be my chef. Candace Sabol is probably the best wild game chef in Maine, if not New England. My goal was to showcase how delicious and versatile wild game is and initially it featured my Grand Slam with bear, moose and deer. Her menus were always creative, the food is delicious and at every dinner we have hosted, everyone ends up too full and so happy.

A finished pizza with moose meat. Photo courtesy of Erin Merrill

During the first dinner, as we highlighted my Grand Slam, Candace made marinated moose heart pizza with wild clover. The bear queso dip was gone almost instantly, and a stir fry made with my deer and fresh vegetables from her garden had us raving after every bite. By the time the meal was over, and the “picked-this-morning” berry crisp was gone, we were in the best kind of food coma.

For our second dinner, Candace put together a taco bar made with shredded deer steak, bear burger and a fantastic street corn pasta salad. The group gathered around my table as we shared hunting stories (some involving the taxidermy animals in my house), cocktails and we came up with the idea that more people should know how to get creative with their wild game.

I asked Candace to share with me (and you) some easy recipes to elevate your wild game this season. Of course, other meats and proteins will also work, but they might not taste as good.

Queso dip with game meat. Photo courtesy of Erin Merrill

Queso Dip
• 2 pounds of burger (bear, moose, deer and Jimmy Dean breakfast sausage can also be used)
• Three cans original Rotel diced tomatoes and chilies (use “Hot” if you really want it spicy)
• Large block (32 ounces) Velveeta

1. Cook burger thoroughly (cast iron preferred but a Dutch oven would work too, or even a crock pot) with some crushed red pepper and minced onion.
2. Add drained cans of Rotel tomatoes and chilies and heat through.
3. Cube Velveeta and add to the meat/Rotel mixture.
4. Stir regularly as the cheese slowly melts.
5. Serve hot with nacho chips or toasted baguette.

This dip is very filling, so as much as you may want to eat the whole thing, or a significant portion of it, don’t. If there is any left, save it and reheat it. It will be just as good later!

A steak and broccoli recipe. Photo courtesy of Candace Sabol

Maine Moose/Deer & Broccoli

This is a great recipe for old steaks that you want to use up. Make sure you trim off any freezer burn. Then pound the steaks with a meat mallet to break apart the muscle fibers and tenderize the meat. Once they are thin, slice and make fajitas or steak and cheese subs. Or marinate to be used for this dish. Of course, fresh steaks will always work and be delicious!

• 1-pound steaks
• Marinade of your choice
• 1-pound broccoli florets

1. After pounding the meat thin, slice into bite-sized strips.
2. Marinate for 5-6 hours (at least, if possible).
3. Heat oven to 400 degrees.
4. Cut broccoli into small pieces and place on a sheet pan.
5. Lightly coat broccoli with olive oil (or any oil you use) and place in oven for 10 minutes or until edges begin to look crisp.
6. While the broccoli roasts, cook steak.
7. In a medium-high skillet, cook strips for 1-2 minutes on each side, depending on how well-done you want them.
8. Prepare pasta, quinoa, rice or any other base that you like.
9. Serve with steak and broccoli.

All of these recipes can be adjusted for the proteins, grains and vegetables that you prefer but I highly recommend using game meat or finding a hunter and trying to get a package of steaks from them to try these out.

Hunters usually have their go-to recipe for what they like to prepare given the type of game meat they are using. So, I want to know, what is yours? If you have to make one dish to highlight how good game meat is, what are you making? Let me know!

And if you are interested in connecting with Candace to cook for your next dinner party, send me an email and I will be happy to connect you.

Erin Merrill, an award-winning writer based in central Maine, writes “Hunt & Harvest” monthly. She welcomes emails at: Erin@andastrongcupofcoffee.com.