GovernmentDepartmentsOnline ServicesExploreHow Do I - Help Center
Click to Home
Big Game
White Tail Tenderloin Steaks with Chanterelles
mushroom hunting.jpg
Chelsea Chandler
Health and Human Services


Tops these steaks with a pile of chanterelle mushrooms flavored with a Dijon mustard and sweet red wine/balsamic vinegar reduction for a tangy kick.

INGREDIENTS
1 cup beef broth 
4 tablespoons extra-virgin olive oil
2 tablespoons avocado oil 
1 pound chanterelle mushrooms, quartered if large 
Salt and freshly ground pepper 
3 dried bay leaves 
2 small red onions, minced
1 garlic clove, minced 
1 thyme sprig 
1 tablespoons red wine vinegar 
½ tablespoon sweet balsamic vinegar
1 teaspoon Dijon mustard 
1 pound White Tail Tenderloin Steaks Butterfly Cut (about ¾ inch thick), at room temperature

HOW TO MAKE THIS RECIPE
1. Light a grill. In a small saucepan, boil the broth over high heat until reduced to 1/2 cup, 7 minutes. Remove from the heat.

2. In a large skillet, heat the 2 tablespoons Avocado Oil. Add the chanterelles, season with salt and pepper and cook over moderately high heat until the liquid they release has evaporated, about 4 minutes. Continue cooking, stirring, until the mushrooms begin to brown, about 5 minutes longer. Add the remaining 4 tablespoons of oil, the bay leaves, shallots, garlic and thyme and cook over low heat, stirring, until the mushrooms are tender, 7 minutes. Add the reduced beef broth and simmer for 1 minute. Remove from the heat and stir in the vinegar and mustard. Season with salt and pepper and remove from the heat.

3. Season the steaks generously with salt and pepper and grill over high heat until nicely browned and an instant-read thermometer inserted in the center registers 130 degrees for medium-rare, about 2.5 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Gently reheat the chanterelles on the stove top if needed (DO NOT MICROWAVE) and discard the bay leaves and thyme sprig. Thinly slice the steaks and serve with mushrooms.

MAKE AHEAD
The chanterelles can be prepared 4 hours ahead and reheated.

SUGGESTED PAIRING
Match this hearty meat dish with a hefty Cabernet.

(Adapted from: Bone-In Rib Eye Steaks with Chanterelles by Thom Fox, Food and Wine Magazine, January 2007)

Stuffed Sausage Patties
Sausage patties stuffed with SP and Apple.jpg

Marie Dang
Health Department


Sausage Mixture:
3 lbs ground meat (or a blend of ground meat, I like half to be ground pork) mixed with
2 tsp each: dried rosemary, dried thyme, rubbed sage
1 tsp each: garlic powder, onion powder, paprika
Sea salt & pepper to taste, red pepper flakes for spicy sausage

Sweet Potato and Apple Filling:
1 medium Sweet Potato and Green Apple peeled, cubed and boiled in salted water for 7-10 minutes or until soft.  Drain and season with:
Pinch of cinnamon, nutmeg, clove
Sea salt to taste
1 T. Ghee or butter

Stuff Patties:
Take about 2-3 ounces of meat mixture and flatten in hand, scoop about 2 T filling onto patty.  Take another 2-3 ounces of meat mixture, flatten and cover filling.  Seal and shape patty, if mixture leaks out it’s okay.  Repeat until you can’t make anymore, may have leftover stuffing mixture (can eat or discard).

Fry patties on medium high heat for 3 minutes each side (oil in pan if needed, I dry fry in my nonstick pan), pour ½ cup water in pan and sprinkle with salt.  Cook until liquid evaporates and patties should be cooked through.  Repeat as needed, clean pan if needed for each batch of patties.

 

You can bake these or even make a meatloaf and keep it simple.  I would do 375 degrees for 40-45 minutes until cooked through


Bear Roast
Laura Gressett
Building and Planning


3-4 lb roast (rib or loin)
salt
pepper
1tsp garlic
1/2 onion, sliced
1/2 - 1 tsp sage
1/2 cup dry white wine
herbs
salt pork or bacon, thinly sliced

Place meat in a roasting pan and season with salt, pepper, garlic, onions, sage and white wine.

**and your favorite herbs as desired.

Anchor salt port or bacon slices on top of roast with toothpicks. Roast uncovered at 325 degrees until tender.

(note: Bear meat is not excessively dry)

Serves 6 to 8.

Campfire Venison Stew
Mom and Fawn.jpg

Sharon Weinhold
Elections
 

Campfire Venison Stew  

Campfire venison stew is a camp cooking favorite. Venison stew is filling fare after a hard day of hiking or fishing and is especially delicious when the temperature drops as the sun goes down. [This recipe serves 6; we usually double it. It takes 1 -2 hours to make.]  

Ingredients

  • 6 slices bacon
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 large carrot, chopped
  • 1 jalapeño, seeded, minced
  • 3 garlic cloves, minced
  • 1 pound venison or other meat, cubed
  • 2 cans kidney beans, drained
  • 1 tablespoon Italian seasoning
  • 1, 28-ounce can roasted, diced tomatoes
  • 16-ounces vegetable broth
  • Salt and freshly ground black pepper
  • 1/4 cup flour

 Directions
 1. In a Dutch oven over coals, or a camp stove, cook bacon until crisp; remove bacon and crumble; set aside. In the bacon fat, cook onion, celery, carrot, and jalapeño, stirring often, until softened; remove vegetables and set aside.
2. Add venison to drippings and cook, stirring often, until browned; add bacon and vegetables back to pot, stirring to combine; add kidney beans, Italian seasoning, tomatoes, and broth; bring to a boil. Set Dutch oven to the side of coals or turn down the stove top heat, cover pot, and simmer for 45 minutes. 3. Taste and season with salt and pepper; stir in flour; cook for another 10 to 15 minutes, stirring occasionally. Serve hot.


Gravy Tater
Gravy Tater Casserole.jpg

Marie Dang
Health Department


1 lb ground deer, elk, beef, or pork

1/4 cup butter
1/4 cup flour
1/4  tsp. each: onion powder, garlic powder, paprika
1/2 tsp. each: dried rubbed sage, dried fennel, dried thyme
1 cup milk or water, more liquid if needed
Salt & pepper to taste
1/2 bag frozen tater tots

Preheat oven to 450 degrees.

Preheat pan over medium high heat.  Cook meat with seasonings (garlic, onion, paprika, sage, fennel, thyme, salt & pepper) until no longer pink.  Drain fat.  Add butter and flour, turn down heat to medium low, and constantly stir and cook until flour begins to brown about 10 minutes.  Add in milk / water and stir until thickened to gravy consistency you like.  Add more liquid and adjust salt / pepper.

Put gravy mixture in 8x8 pan and cover with tater tots.  Season with salt & pepper to taste.  Bake for 20-25 minutes until tots are browned and crispy.

Serve as is or with fried / scrambled eggs.  Topping ideas:  chopped tomato, onion, avocado, bell peppers would also be good and great texture to the dish.


Take Out, Fake Out: Broccoli Elk/Deer!
Deer Take Out Fake Out.jpg
Chelsea Chandler
Health Department


Ingredients:
1 lb. elk, deer, or moose-roast or steaks cut into thin strips
1 cup broth (bone, beef, veg. doesn't really matter)
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crockpot after dish is cooked)
Fresh or Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
White Rice or Lo Mein Noodles, cooked

Instructions:
1. In the insert of the crockpot, whisk together broth, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place slices of meat in the liquid and toss to coat.
3. Turn crockpot on low and cook for 4 hours or until meat is tender.
4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well.
5. Toss in broccoli florets and cook on low for an additional 30 minutes to thicken up the sauce. Then serve hot over cooked white rice or Lo Mein noodles.
Notes:
DO NOT cook broccoli or meat prior to putting them in the crockpot.
(Adapted from Table for Two Blog)

Lettuce Wraps
Lettuce Wraps.jpg

Marie Dang
Health Department


2 lbs ground elk burger

1 tsp garlic olive oil
½ diced onion
½ small can tomato paste
½ c water
Salt to taste
1/3 c chili/taco mix* (make own or store bought)
1 tsp chipotle mix** (optional – make own or store bought)
Butter Lettuce
Toppings (optional): 

  • Chopped lettuce, tomato, onions, jalapeno, avocado
  • Shredded cheese
  • Sour cream
  • Olives
  • Just about anything you can think of

Directions:

In a large pan, heat olive oil over medium heat.  Add elk burger and onions and cook until no longer pink.  Add tomato paste, water and seasonings.  

Assemble:
In a shallow bowl or plate, top lettuce leaves with meat and desired toppings.

*Chili mix:

1/2 c dutch cocoa, onion powder, garlic powder, chili powder
1/3 c oregano, cumin
1/4 c sea salt
Cayenne pepper to taste

Mix all ingredients and store in glass jar or tupperware.


**Cajun mix:
1/2 c chipotle powder, paprika (sweet / hot, or both), onion & garlic powder
1/4 c oregano, ground black pepper, cayenne pepper, sea salt

Mix all ingredients and store in glass jar or tupperware.


Asian Lettuce Wraps - Omit tomato paste, chili/taco/Cajun seasonings.

Add to meat:

1 T. grated ginger
1 T. soy sauce
1 T. vinegar (white/apple cider or whatever you have)
1 T garlic chili paste / sriracha
 

Feel free to adjust these amounts to your tastes and add in / take out flavors.


Mashed Potato Bowl
Mashed Potato Bowl.jpg
Marie Dang
Health Department

2 lbs ground elk burger
1 tsp garlic olive oil
½ diced onion
½ small can tomato paste
½ c water
Salt to taste
1/3 c chili mix* (make own or store bought)
1 tsp chipotle mix** (optional – make own or store bought)
Batch of mashed potatoes (anyway you normally make it, some nice flavoring options are to use cream cheese and/or sour cream, butter, salt & pepper)
Toppings (optional):
* Chopped lettuce, tomato, onions, jalapeno, avocado
* Shredded cheese
* Sour cream
* Olives
* Just about anything you can think of

In a large pan, heat olive oil over medium heat.  Add elk burger and onions and cook until no longer pink.  Add tomato paste, water and seasonings.  Simmer for about 10-15 minutes (or for the time it takes to make the mashed potatoes).

Assemble:

In a bowl, spread out some mashed potatoes then top with meat and desired toppings.

*Chili mix:
1/2 c dutch cocoa, onion powder, garlic powder, chili powder
1/3 c oregano, cumin
1/4 c sea salt
Cayenne pepper to taste

Mix all ingredients.

**Cajun mix:
1/2 c chipotle powder, paprika (sweet / hot, or both), onion & garlic powder
1/4 c oregano, ground black pepper, cayenne pepper, sea salt

Mix all ingredients.





Venison Stroganoff
Deer Waiting for Garden Snacks.jpg

Sharon Weinhold
Elections


3 pounds venison (cut in 1/2-inch cubes or strips) 


6 tablespoons butter 

2 cups sliced wild mushrooms

2 cloves minced fresh garlic 

2 cups diced sweet onions 

1 cup red wine 

1 pint sour cream 

1 can beef consume’ 

Johnny’s Seasoning

Meat tenderizer 

Flour 

Pepper 

Sprinkle tenderizer, Johnny’s seasoning and pepper liberally on venison, then “dust” the meat cubes in flour. Melt butter in a large, deep skillet, and sauté’ the vegetables and garlic until they’re “soft.” Add the “dusted” venison cubes and brown. Reduce heat and remove meat and vegetables from the skillet. Add wine and beef consume’ to the pan and stir, then add sour cream, mixing constantly until all three are thoroughly combined. It’s important to add the sour cream last, when the pan is cool, so it won’t curdle. Add meat and vegetables again, cover and cook slowly for 1 to 2 hours. Serving over noodles is most common, but we prefer serving it on mashed potatoes.


Man and his dog
Flores.jpg
Demetrio Flores
Assessor's Office

Special Hunt Permit Moose
fowler moose.jpg
LouAnn L Fowler
Public Works

Cowlitz County Deer
deer.jpg

Ray Tumlinson
Building & Planning




PrintEmail

Go To Search