Carbonnade is a traditional, rib-sticking Belgian stew made with beef, onions, and a spike of dark beer. Adapted for elk, it’s the perfect remedy for a cold day in the field, and a sly way to integrate the two primary hunting-camp food groups (those being meat and beer). Meat from deer or moose will be equally good here.

This no-hassle roast is made by covering venison with apples and sliced onions then cooking it in the slow cooker. The apple does something magical! The gravy goes great with mashed potatoes.