Lunch Archives - Wife Of A Hunter https://wifeofahunter.com/tag/lunch/ Recipes for a Hunter's Wife Thu, 23 Oct 2025 23:32:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Lunch Archives - Wife Of A Hunter https://wifeofahunter.com/tag/lunch/ 32 32 191194188 Ground Elk Chopped Cheese https://wifeofahunter.com/ground-elk-chopped-cheese/ https://wifeofahunter.com/ground-elk-chopped-cheese/#respond Thu, 23 Oct 2025 19:17:10 +0000 https://wifeofahunter.com/?p=4573 This  Ground Elk Chopped Cheese is something the New York bodega’s would be jealous of! It is SO easy and delicious and would work with any of the ground big game in your freezer. The chopped cheese is a relatively new dish to New York, but it is a star when it comes to flavor. […]

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This  Ground Elk Chopped Cheese is something the New York bodega’s would be jealous of! It is SO easy and delicious and would work with any of the ground big game in your freezer.

The chopped cheese is a relatively new dish to New York, but it is a star when it comes to flavor.

When researching them, I found that many bodegas use turmeric in their ground meat and WOW! What a game changer. To me, it gives it the extra layer of flavor that comes with your favorite greasy burger place. Tumeric is also in Adobo seasoning which was another common theme in both recipes and bodegas. Adobo has turmeric, garlic powder, salt, oregano, and black pepper. It is a phenomenal all purpose seasoning. I used sazon with the addition of onion powder and turmeric. However, I would personally interchange either. Both are delicious and will give you amazing results. AND, if you have a tried and true burger seasoning, you can also use that.

As for toppings, I used the traditional shredded lettuce, tomato, ketchup, and mayo combination. But if you are a mustard guy or pickle fanatic or want to spice it up with some jalapeños or even more onions? Go right on ahead. The fun thing about this dish is it is really hard to mess up. Got your meat too brown? Adds another flavor profile to the dish. Toasted your bread too much? Add more sauce to help soften the bread. It really is fool proof. Plus, it cooks up SO FAST!

Overall, this recipe is amazing because the cheese melts into the meat so every bite is full of cheese-y goodness. The toasted bread gives a little crunch, but is soft and soaks up all of the cheese and juices.

I love burgers and this truly is my new favorite way to make them at home.

Please give this recipe a try! I know it will not disappoint! ENJOY!

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Ground Elk Chopped Cheese

This New York Bodega special is sure to be the star of the show at your next family gathering.
Course Dinner, Lunch
Cuisine American, Deli, New York
Keyword American, Bodega, Chopped Cheese, Deli, Dinner, Elk, Ground Venison, lunch, New York, Sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 subs

Equipment

  • bacon press not necessary but helps get your bread toasty
  • metal bench scraper again not necessary but makes chopping and mixing easier
  • parchment paper and foil not necessary, but helps sub keep its shape

Ingredients

  • 1.5 lbs ground elk or venison/big game meat
  • 2 T bacon fat or butter for cooking meat
  • 4 hoagie buns or 1 loaf of po'boy bread
  • 10 slices American cheese I like Sargento
  • 1 yellow onion chopped
  • seasoning of choice I did salt, pepper, onion powder, sazon, and tumeric.. Can also do adobo
  • 4 T butter for toasting bread
  • 1-2 tsp minced garlic for toasting bread

Toppings

  • shredded lettuce
  • tomatoes sliced, seasoned with salt and pepper
  • mayo
  • ketchup

Instructions

  • Start by toasting the bread. Do this by heating a skillet or large enough pan over medium heat. Once hot, add butter and some minced garlic. I did ~1T butter and 1/2 tsp garlic per hoagie. Once the butter is melted, place the inside of the bread face down. I slid the bread around the pan to make sure all the butter was soaked up and then I placed a bacon press on top to flatten the bread some and get a good even browning (~1-2min). Once bread is toasted, set aside.
  • In a bowl combine your meat with your seasoning. I used salt, pepper, onion, powder, sazon, and tumeric, but however you like to season your burger meat will work. I have learned that my meat is seasoned enough when it is combined and I can smell seasoning. Game meat does not have a lot of fat, so it takes a bit more seasoning than you think.
  • Once combined, form 4 patties. In a skillet over medium-high heat, heat your bacon fat or butter. Once hot, place your patties in and toss in your onions.
  • Cook patties for ~3 minutes or until browned and flip and cook for another 3 min.
  • Once browned, begin to chop up the meat with your metal bench scraper or spatula.
  • Continue to chop and mix until all of your meat is cooked.
  • Once cooked, top with the American cheese slices. Let the slices melt a bit.
  • Once a bit melted, start chopping and mixing all of the meat and cheese together.
  • Assemble your chopped cheese. I like to use tomato, lettuce, mayo, and ketchup and then wrap it in parchment paper and foil. ENJOY!

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]]> https://wifeofahunter.com/ground-elk-chopped-cheese/feed/ 0 4573 Corned Venison https://wifeofahunter.com/corned-venison/ https://wifeofahunter.com/corned-venison/#comments Fri, 07 Apr 2023 16:07:22 +0000 https://wifeofahunter.com/?p=4213 I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round! This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I […]

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I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round!

This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I asked him what he did, what ingredients he used, etc. I took that, did my own research on traditional Corned Beef recipes and made the changes I thought would be good. I am here today to share what I found! Because man is it goooooood!

The key to Corned Venison is the brine. You have to have a good brine and the patience to let it sit to get a great flavor! 

Another thing that takes corned venison to the next level is having a LEM Mighty Bite 8 1/2 Meat Slicer. Of course you can slice it yourself, but having the thin deli like meat takes this recipe to the next level!

This recipe is great warm or cold. By itself, in a hash, on a Reuben, you name it!

I hope y’all enjoy this Corned Venison recipe as much as my family did! ENJOY!

Corned Venison
Corned Venison
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Corned Venison

This corned venison recipe is delicious no matter the time of year!
Course Breakfast, Dinner, Lunch
Cuisine American, Irish
Keyword Corned, Ireland, Irish, St. Patrick's Day, Venison
Prep Time 20 minutes
Cook Time 2 hours
Brine Time 6 days
Total Time 6 days 2 hours 20 minutes
Servings 8 people
Author Sophie May

Equipment

Ingredients

  • 1.5 lb venison roast silver skin removed
  • 1/4 tsp beef better than bouillon

Brine

  • 1 qt water
  • 1/4 C brown sugar
  • 1/4 C salt
  • pink curing salt according to package
  • 1/2 T black peppercorns
  • 1 tsp coriander
  • 3 bay leaves crushed
  • 3 cardamon pods
  • 1/2 T mustard seeds
  • 1/2 T red pepper flakes
  • 1/2 T thyme leaves
  • 1/2 tsp ground ginger
  • 1/2 stick cinammon

Instructions

  • Add all brine ingredients to a pot and bring to a boil. Lower to a simmer and cook until salt and sugar have dissolved.
  • Turn off heat and cover. Bring to room temperature. I speed this process up by putting it in the fridge.
  • Once cooled, place roast in a Tupperware large enough to hold it and the brine.
  • Make sure roast is covered. I used a spoon to hold mine down. Any extra brine can be tossed. Cover and place in ridge for 6 days.
  • Flip meat on third day (or every day). The longer the roast is in the fridge, it will get saltier, but you want the brine to penetrate all the way to the center of the roast.

Cook Corned Venison

  • Once the roast is done brining, remove roast from brine and discard brine. Gently rinse the roast to remove the salty brine. Any seasonings still attached to the meat are fine. We just want the excess saltiness washed away.
  • Place roast in a stock pot just large enough to hold roast and water to cover it. Just cover with water. Add beef bouillon. Partially cover the pot with a lid and bring water to a SIMMER.
  • Cook for 2-3 hours. Watch the water level to make sure roast stays covered.
  • Remove the meat from the water and allow to cool.
  • Using the LEM Mighty Bite 8 1/2 Grinder, slice your meat as thinly as possible.
  • Serve on Reuben, hash, by itself, etc! ENJOY!

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