Badlands Edition

The Wild Chef – Badlands Venison Salisbury Steak

It’s time once again to bring you an amazing recipe from The Wild Chef himself. As always you can follow The Wild Chef on Facebook at “From Field to Plate: The Wild Chef” or on Instagram under fromfieldtoplate. Also visit his website at

This week’s recipe is in honor of deer season kicking off in just a couple short weeks here in Badlands’ backyard. Won’t be long before we can have fresh venison ready to go for this Venison Salisbury Steak recipe. Bon Appetit!

Venison Salisbury Steak on a plate

Ingredients: Steak

1 pound ground venison (or any other game meat)

¼ pound pork fat (or sausage ground

1 egg

½ cup bread crumbs

3 cloves garlic minced

4 tablespoons Worcestershire sauce



½ pack French Onion soup mix

 Ingredients: Gravy

1 pack baby Portobello sliced

1 pack French onion soup mix

2 ½ cups stock (game stock, veggie stock beef stock) Low sodium is store bought

½ Worcestershire sauce

¼ cup unsalted butter (unless you need the added salt)

1 teaspoon cracked pepper

2 cloves minced garlic

¼ cup flour

Directions: Steak

  1. Mix Game meat and pork fat together, I love using my hands or getting the kids involved
  2. Add egg, bread crumbs, garlic, Worcestershire, salt, pepper and French onion soup mix
  3. Once mixed throughout form meat into oval shaped patties ½ inch thick
  4. Heat large skillet over Med-high heat and brown the patties
  5. Once both sides are browned remove from skillet and set aside
  6. In skillet add butter and mushrooms sauté mushrooms
  7. Stir in flour cooking till flour starts to brown but not burn about 3 minutes
  8. Add 1 cup of stock stirring briskly until flour has dissolved
  9. Add remaining ingredients mixing
  10. Once mixed add meat back to gravy, reduce heat and simmer
  11. Simmer until meat reaches your desired temperature. About 10-15 minutes
  12. If gravy is to thick add more water or stock, if gravy is to thin take 1/3 cup of water and 2 tablespoons of flour and whisk until smooth and add to gravy

Venison Salisbury Steak on plate with sides

Garlic –N- Bacon Green Beans


1 pound fresh green beans

½ pound bacon chopped uncooked

5 cloves chopped garlic

1 teaspoon cracked pepper

¼ teaspoon salt


  1. In large skillet add bacon and cook over medium heat
  2. Half way through bacon cooking add garlic and sauté
  3. After one minute add green beans to skillet
  4. Continue cooking for 4 minutes or until bacon is fully cooked
  5. Reduce heat to low Add ½ cup of water and cover for additional 2 minutes
  6. Remove from heat and enjoy

This Recipe is super simple and extremely delicious enjoy!

Jeremiah Doughty

The Wild Chef

Badlands Edition

From Field to Plate – The Wild Chef – Badlands Edition – March/April

Baked Garlic Parmesan Crusted Pork Chops with Garlic Pesto:

We’re proud to present another delectable recipe from “The Wild Chef” Jeremiah Doughty. As always, “From Field to Plate” is focused on meals the average home chef can knock out easily but end up with a delicious meal. As always, these recipes consist of meat harvested through hunting and literally brought “From Field to Plate.” Bon Appetit!


Baked Garlic Parmesan Crusted Pork Chops with Garlic Pesto plated


4 bone-in pork chops

3 tablespoons Olive Oil

1 Cup Shredded Parmesan

1 Cup Italian bread crumbs

3 Tablespoons Crushed Garlic

Salt & Pepper to taste



Preheat Oven to 350

Rub each chop with olive oil.

Combine the Parmesan cheese, bread crumbs, garlic, salt & pepper on large plate. Press each pork chop into mixture. Take your time to make sure each side is evenly coated. place chops in a greased baking dish and bake for 45-60 minutes or until internal temperature reaches 170 degrees in the thickest point of chop.

Once chops reach temperature, set aside to rest for 5-10 minutes.

While chop is resting, its time to create our Pesto.


Ingredients for Pesto:

1/4 cup olive oil

1 Cup Basil

1/2 cup shredded Parmesan cheese

5 cloves garlic

1 teaspoon cracked pepper


Directions for Pesto:

Combine all ingredients into food processor or blender, blend till desired consistency.

Top each chop with pesto and ENJOY!!!

dish with pesto topping

For more delicious recipes from The Wild Chef visit:

closeup of pesto topping


Badlands Edition


Wild Game Shepherd’s Pie

We’re excited to bring you the October edition of “From Field to Plate – The Wild Chef.” Chef Jeremiah Doughty went into the kitchen with the goal of creating a recipe that was super user friendly that anyone can make. This Wild Game Shepherd’s Pie is sure to make mouths water and leave you feeling satisfied that you created such a savory and delicious meal. Bon appetit!

shepherds pie


1.5 pounds Wild Game Ground

2 cups frozen mixed veggies

¼ cup Worcestershire sauce

3 cloves crushed garlic

4 cups mashed potatoes (Make your own or instant)

3 packs brown gravy mix

3 cups water

1 cup shredded cheddar cheese

Salt and pepper to taste


Preheat oven to 375

Over medium heat, sauté garlic in Worcestershire sauce, add ground meat and brown, cook fully, season to taste.

Add frozen vegetables, 3 cups of water and brown gravy packs. Cook on medium for 3-5 minutes stirring occasionally. Bring to boil, remove from heat.

In a 9 x 13 backing dish pour meat mixture, add mashed potatoes over meat mixture, smoothing out with spatula. Once smooth add cheddar cheese atop the potatoes and bake for 30 minutes.

Remove from oven and serve hot.


Check out all of Chef Doughty’s wild game creations at

Badlands Edition

From Field to Plate – The Wild Chef – Badlands Edition

If there’s one thing we here at Badlands enjoy more than hunting, it’s eating. If there’s one thing we enjoy more than eating, it’s eating what we harvested ourselves. We found that we share that passion with “The Wild Chef” Jeremiah Doughty and have teamed up with him to bring you a monthly recipe inspired by the game you are chasing. Combining his talents in the kitchen with our talents for filling freezers, it just made sense! We’re excited to bring this special feature to all of you and want to hear from you after you attempt the recipe. The Wild Chef is focusing on dishes that are easy for the beginner chef to master and that are guaranteed to be delicious. Without further ado, we bring you the first entry:

image of Apple Whiskey Glazed Elk Steak with Wild Rice on a plate
Apple Whiskey Glazed Elk Steak with Wild Rice

Apple Whiskey Glazed Elk Steaks with Wild Rice


3 pounds Elk Steak

1/3 cup finely chopped onion

2 clove garlic crushed

3 tablespoons apple cider vinegar

1 ½ tablespoons dark brown sugar

1 tablespoon maple syrup

3 ounces apple whiskey or plain whiskey

8 ounces chicken broth or stock

4 ounces apple cider or apple juice

2 medium golden delicious apples sliced thin

4 table spoons butter

2 tablespoons flour plus ½ cup flour on side

Corn or vegetable oil (do not use olive oil)




Heat oil in frying pan on medium high heat

Mix pepper and salt to ½ cup flour

Lightly flour elk steaks and fry until just cooked browned, turn meat and repeat on opposite side

Remove meat from pan and set aside letting rest

Leave oil in pan and sauté shallots until soft

Add garlic and sauté another one minute

Add apple cider vinegar and brown sugar, cook two minutes stirring often

Add whiskey, maple syrup, chicken broth or stock and apple cider or apple juice

Stir in apple slices, bring to boil; cook 3 to 4 minutes

Reduce heat to low

Slowly stir in two tablespoons of flour from dredge and 4 tablespoons of butter

Cook on low until sauce starts to thicken

Add meat back to mixture and cook to desired doneness

Season with salt and pepper to taste

Serve atop wild rice

Please share your success stories with this recipe on the “From Field to Plate” and/or Badlands Facebook pages. We love hearing from you! Stay tuned for another great recipe from The Wild Chef!