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October 2021: Recipe Roundup

Indoor gardening center brings food sovereignty to Spirit Lake Tribe

 

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ANTELOPE BULGOGI

    1    lb. antelope or venison steak, thinly sliced across the grain
    ¼    cup soy sauce
    2    T. brown sugar
    2    T. sesame oil
    1    T. minced garlic
    ½    tsp. ground ginger
    2    tsp. Gochujang (Korean chile paste) or Sriracha sauce
    2    cups cooked rice, for serving
         Kimchi (Korean fermented vegetables) or cooked vegetables, for serving
    2    chopped green onions, for garnish

To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang in a bowl and mix well. Place thinly sliced meat in zipper-lock bag, cover with marinade and refrigerate for 1 hour. In a large cast-iron or 12-inch skillet, cook marinated meat in a single layer over medium-high heat until well-browned, about 3 minutes. Repeat with remaining meat. To serve, spoon meat and resulting pan sauce over rice. Garnish with green onions and serve with kimchi or vegetables.

Recipe by Jeff Benda, the Wild Game and Fish Chef

 

VENISON STROGANOFF

    1    lb. venison steak, cubed
    1    T. grapeseed or olive oil
    4    T. butter
    ½    yellow onion, finely chopped
    8    oz. mushrooms, sliced
    1    T. minced garlic
    3    T. flour
    3    cups venison or beef stock
    1    T. Worcestershire sauce
    2    tsp. Dijon mustard
    1    tsp. salt
    1    tsp. pepper
    ½    cup sour cream
        Egg noodles, for serving

Heat oil in pan over medium-high heat. Add venison steak and cook, stirring constantly for about 30 seconds. Add 2 T. butter and onion, cooking for 1 minute. Add mushrooms and garlic, cooking for an additional minute. Add remaining 2 T. butter and flour, cooking 2 minutes. Add stock, Worcestershire, Dijon, salt and pepper and reduce liquid, about 15 minutes. Mix in sour cream and serve over cooked egg noodles.

Recipe by Jeff Benda, the Wild Game and Fish Chef

 

Cally Peterson is editor of North Dakota Living. She can be reached at cpeterson@ndarec.com.

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View the complete 2020 recipes here!

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