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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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February 06, 2009

Get in the Game: Easy Primal Game-Meat Recipes

By Worker Bee
25 Comments

As a follow-up to our Wednesday post about hunting for your dinner, we wanted to offer up a few simple recipes for foods that you might find in the forest (or in your local grocers meat section!)

Bacon and Spinach Stuffed Wild Turkey Breast

Like a thanksgiving turkey but possibly more delicious (and a lot less hassle!)

Ingredients:
2 boneless wild turkey breast
1 large onion, coarsely chopped
1 pound spinach, chopped
1 pound bacon, chopped into bite-sized pieces
1 cup chicken stock
Salt and pepper to taste
Toothpicks (less of an ingredient and more of a tool!)

Method:
In a large, ovenproof pan, cook bacon. Remove bacon and drain excess grease into a small dish (leaving about 1 tbsp in the bottom of the pan). Add chopped onion and sauté until onions begin to lightly brown. Add spinach and bacon pieces to the pan and cook until spinach begins to wilt. Set aside. Next, butterfly the turkey breasts and place half of the stuffing in each breast. Close and use toothpicks to secure. In the same ovenproof pan, reintroduce about 2 tbsp of the bacon fat and brown both sides of the turkey breast. Remove pan from heat, add chicken stock (again, we always give extra credit if you’ve made your own!) and then place in a 300 degree oven for between 45 minutes and 1 hour (based on turkey breast size and oven types). Remove from oven and let sit 10 minutes. Remove toothpicks and cut turkey into slices. Delicious served atop a spinach salad. Serves 8

Nutrition Information:
Again, we turn to our friends over at FitDay.com to figure out the nutritional value of this tasty dish!

Calories: 741
Fat:  45.4 grams (55% calories from fat)
Carbs: 3.75 grams (2% calories from carbs)
Protein: 74.5 grams (43% calories from protein)

Venison Steaks

Because sometimes the simplest recipes are simply the best.

Ingredients:
4 large venison steaks
2 cloves garlic, minced
¼ cup vinegar
¼ cup soy sauce
1 tbsp Worcestershire sauce
1 tsp sesame oil
½ cup water
Crushed black pepper to taste

As a side note, while we generally use the term venison to describe deer meat, it should be noted that venison refers to the meat of antlered animals, including moose, elk and caribou. Now that we’ve cleared that up… on to the method:

Method:
For marinade, combine all ingredients and blend well. Put steaks in Ziploc bags, pour marinade on top and refrigerate for at least 4 hours (although overnight is preferable). Remove steaks from marinade, shake off excess marinade (some venison enthusiasts suggest that you blot the excess, but for first-timers, we think leaving a little extra sauce is best). Place venison on hot grill, season with pepper and cook to your preference (although it should be noted that medium-rare is typically the preferred level of cooking for venison meats).

Nutrition Analysis:

Calories: 290
Fat:  7.2 grams (22% calories from fat)
Carbs: 0.5 grams (1% calories from carbs)
Protein: 52.2 grams (77% calories from protein)

Buffalo Kebabs

An easy introduction to buffalo meat that’s perfect all year round!

Ingredients:
1.5 lbs of buffalo steaks, thawed
8 tsp dried onion flakes
1 tsp dried parsley
1 tsp onion powder
1 tsp turmeric
½ tsp garlic powder
½ tsp celery salt
½ cup ketchup
½ cup oil
¼ cup vinegar
1 tablespoon mustard
Salt and pepper to taste
½ cup of water
Vegetables: We recommend onion wedges, cherry tomatoes, green, red and yellow pepper pieces, mushrooms, and squash slices

Method:
In a small pan, combine dry spices, ketchup, oil, vinegar, mustard, and salt and pepper and bring to a rolling boil. Simmer for 20 minutes. Set aside and cool. Place buffalo chunks in a Ziploc bag, add buffalo steaks cut into approximately 1.5 * 1.5 cubes. Refrigerate for four hours or, again, overnight if possible. About an hour before serving, cut up vegetables into chunks roughly equal to the size of the buffalo meat and pierce with skewers, alternating vegetables and meat chunks. Place directly on a medium heat grill and cook 10-12 minutes, turning regularly to ensure even cooking. Serves: 4-6

Nutrition Analysis:

Calories: 357
Fat:  19.2 grams (46% calories from fat)
Carbs: 19.2 grams (19% calories from carbs)
Protein: 31.8 grams (35% calories from protein)

jdn, TheBusyBrain, MadMan the Mighty Flickr Photos (CC)

Further Reading:

Primal Comfort Foods

Smart Fuel: Coconut

10 Steps to “Primalize” Your Pantry

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25 Comments on "Get in the Game: Easy Primal Game-Meat Recipes"

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Jerry Don
Jerry Don
7 years 7 months ago

Tasty. A few years back there was a lift on the deer limit in my county. For a few months venison become the new beef. Venison barbecues, venison at the church pot luck, venison with eggs for breakfast at the rotary club. It’s good stuff, and I can’t wait to try your steak recipe!

Holly
Holly
7 years 7 months ago

For the wild turkey breast recipe – I’m assuming the nutrition facts are for the whole thing? Not one of the 8 servings? Looks delicious… printing these out and adding them to my recipe book!

Derek
Derek
7 years 7 months ago

I mentioned this on the comfort foods post, but ground venison and buffalo can also be used in pretty much any application ground beef is used.

I’ve made burgers, chili, meaty marinara, burritos and the list goes on and on.

In fact, I am about to prepare a venison meat loaf.

jo
jo
7 years 7 months ago

I was wondering that too, you can’t possibly mean that one turkey breast should feed 4 people? I know they’re big but that seems a little stingy for a portion size.

Son of Grok
7 years 7 months ago

That turkey looks delicious. Buffalo need no introduction in my kitchen.. it rules the roost.

The SoG

Worker Bee
Worker Bee
7 years 7 months ago

jo – It is a little light on the turkey, but pretty heavy on the bacon. It might seem on the small side but check out the calorie count. Have a healthy day!

Matt
Matt
7 years 7 months ago

Hey Mark, I was just wondering if all the recipes you post were tried by you. I think it would be cool if they were.

Matt

Mark Sisson
7 years 7 months ago

Matt – Thanks for the question. Yes, almost all the recipes we publish I’ve tried. If I haven’t tried it then it’s likely one of my trusted Worker Bees has. With that said there is the odd recipe here and there (especially if you go back in the archives a year or more) where the recipe is more of a suggestion based on the ingredients than it is on my personal preference. That is, it’s Primal approved, but not necessarily approved by my taste buds – but these types of recipes are becoming less and less common.

Tom Parker - Free Fitness Tips
7 years 7 months ago

All tasty looking recipes. I had venison a few years back and it was fantastic. Look even better in the picture on your blog 🙂

Jessie
7 years 7 months ago

Wow, so glad to see bison/buffalo meat on your recipe list! Sounds yummy!! Since I live and work on a bison ranch, I am definitely a little biased =D One person commented that bison meat can be used in place of beef which is true, just need to make sure to not overcook, as with all lean game meats otherwise it will be dry!! I recommend seeking out 100% grass fed AND finished, ethically raised and humanely harvested! Bison raising is becoming quite popular so, seek out a local farmer.

Zen Fritta
Zen Fritta
7 years 7 months ago

Thanks Mark, another recipe to use with my freezer full of deer steaks.

JD
JD
7 years 7 months ago

Mmm, mmm. All look very good!

Trinkwasser
Trinkwasser
7 years 7 months ago

I fry my venison in some olive oil before casseroling, and wrap birds and rabbits with bacon, both to increase the fat level and alleviate the potential dryness

Gonna have to save these recipes and try them out

PaulWill
7 years 7 months ago

Hi,

Great recipes. Just wondering what would be a good accompaniment to the Venison steaks?

What would you suggest?

Danielle T
7 years 7 months ago

I made the bacon/spinach stuffing but put it in a salmon fillet instead (since that’s what I already had in the fridge for that night) and it was VERY TASTY. My husband really liked it, too. I think I’ll add slivered almonds to it next time.

Trinkwasser
Trinkwasser
7 years 7 months ago

Purple sprouting (broccoli) and calabrese are my favourite accompaniments to venison. Maybe brussels sprouts. Anything dark green

Trinkwasser
Trinkwasser
7 years 7 months ago

Oh yeah should have added mushrooms, especially portobellos or horse mushrooms. Big ones anyway.

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