Wild Game Recipes
Recently we added this new section entitled “Wild Game Recipes” due to our passion for hunting and fishing. Over the years we have come across some great recipes for the game we have been blessed to harvest.
We would love for you to share some of your favorite WILD GAME RECIPES that you cherish as you take your game from the FIELD to the KITCHEN. Please share your favorite recipe: Tell Us Your Story.
The fun and enjoyment of cooking wild game is the use of creativity in the preparation and cooking of wild game meat and fish. Whether you are in your kitchen or in camp, feel free to experiment with spices, marinades and heat sources as this can turn an average meal into a spectacular cuisine. We wish you much success in your next outdoor adventure.
Bon Appétit (Enjoy Your Meal)
Pheasant, Goose and Turkey
Roasted Wild Turkey w/ Raspberry Sauce
- 1 wild turkey
- 3-4 tablespoons bacon fat
- 6-8 slices raw bacon
- 1 cup chopped onion
- 2 cups chopped celery
- 1.5 cups dry white wine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1.5 cups chicken broth
- 1 cup seedless raspberry jam
- 2 tablespoons orange juice
- 3 tablespoons white wine vinegar
Wash and dry turkey.
Mix onion, celery, bacon fat, and 1 cup wine, and stuff bird with mixture.
Salt & pepper the bird.
Lay the bacon slices over the turkey breast.
Place bird in roasting bag and pour in broth and remaining wine.
Close bag and roast at 300 degrees for 20-25 minutes per pound.
Discard onion and celery before serving.
For sauce, combine in skillet the raspberry jam, orange juice, and vinegar (also the fresh raspberries, if you're using them).
Bring to a boil and cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
Spoon sauce in a pool on serving plate, and top with slices of the turkey breast
Grilled Upland Poppers
- 1 1/2 pounds pheasant breast
- 1 (4 ounce) jar sliced jalapeno peppers
- 12 slices bacon, cut into thirds
- 6 bamboo skewers, soaked in water for 20 minutes
- 36 toothpicks
Cut the pheasant breast into 36 pieces, and place into a bowl.
Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Drain the marinade from the pheasant and discard.
Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon.
Skewer 6 of the pheasant pieces on each skewer.
Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes.
Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve
Pan-Seared Goose with Wasabi Sweet and Sour Sauce
- Snow Goose Breasts
- 2 tablespoons soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon apricot preserves
- 1/2 teaspoon minced fresh or pickled ginger
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon prepared wasabi paste (Japanese horseradish)
- 1 diced Mango
Rub skinned snow goose breasts with oil, salt and pepper and place in a hot skillet with sliced onions and peppers.
Brown on one side and then flip over. Add remaining ingredients beside the Mango.
Remove snow geese when rare to medium rare.
Stir in diced mango.
Arrange snow goose breasts on black plate with rice.
Spoon sauce over breasts and garnish with cilantro and toasted sesame seed.
Pheasant with Wild Rice
- 1 (2 1/2 lb) pheasants, dressed
- 1?4 cup all-purpose flour
- 1?2 cup butter or margarine
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 cup chicken broth
- 1 cup whipping cream
- 3 whole allspice
- 2 tablespoons sherry wine
- 1?2 teaspoon salt
- 1?2 teaspoon pepper
- 2 cups cooked wild rice
Cut pheasant into quarters.
Dredge pieces in flour.
Melt butter in oven-safe skillet over medium-high heat.
Add pheasant, and cook until browned on both sides, turning once.
Add onion and next 7 ingredients.
Put oven-safe skillet in oven.
Bake, covered, at 350°F for 1 1/2 hours or until tender.
Remove pheasant from skillet, and keep warm.
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
Serve with pheasant and rice.
Grilled Wild Game Backstraps
- 2 pounds venison backstrap, cut into 2-inch chunks
- 1 quart apple cider
- 1 1/2 pounds thick sliced bacon
- 2 (12 ounce) bottles barbecue sauce, your choice
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them.
Cover, and refrigerate for 2 hours.
Remove, and pat dry.
Discard apple cider, and return venison to the dish.
Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat.
Charcoal is best, but if you must, use gas.
Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled.
Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching.
The bacon will kick up some flames, so be ready.
Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes.
The slower, the better.
Dig in, and prepare to want more!
Wild Game Poppers
- 1 pound venison steaks, cubed
- 1/2 teaspoon Greek seasoning, or to taste
- 1/4 teaspoon steak seasoning, or to taste
- 1 (16 ounce) bottle Italian salad dressing
- 1/2 cup jalapeno pepper slices
- 10 slices bacon, cut in half
- toothpicks, soaked in water
Season the venison meat with Greek seasoning and steak seasoning.
Place in a bowl, and pour in enough Italian dressing to cover.
Refrigerate for at least 2 hours to marinate, but preferably overnight.
Preheat the grill for medium heat.
Drain the marinade from the meat, and discard the marinade.
Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon.
Secure with a soaked toothpick.
Repeat with remaining meat.
Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon.
Serve and enjoy!
Wild Game Bacon Burger
- 6 slices bacon, minced
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 shallots, minced
- 2 pounds ground venison
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 1 egg, beaten to mix
- 6 hamburger buns
Cook bacon in a skillet over medium heat until browned and crispy.
Pour bacon and grease into a heatproof bowl and allow to cool.
Heat olive oil in skillet then add garlic and shallots.
Cook and stir until softened, about 3 minutes; then add to bacon.
Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined.
Refrigerate for 20 minutes.
Preheat an outdoor grill for medium-high heat.
Shape the mixture into 6 patties and grill to desired doneness.
Serve on toasted hamburger buns with your favorite toppings.
Venison Pumpkin Curry
- 1 lb. venison, cut into 2-inch cubes
- 2 Tbsp. curry powder
- 1 tsp. ground allspice
- 1 tsp. ground coriander seed
- 2 Tbsp. vegetable oil
- 1 onion, chopped
- 2 large tomatoes, peeled and seed
- 1 Tbsp. tomato paste
- 3 garlic cloves, minced
- 8 oz. diced pumpkin (or other winter squash)
- 1 habanero chili, seeded and diced (optional)
- 3?4 cup chicken stock
- 2 Tbsp. cilantro, chopped
- Salt and freshly ground pepper
1. Put the cubed venison in a large bowl along with the curry powder, allspice, coriander, and generous doses of salt and pepper. Mix well to combine the spices and to coat the meat. Refrigerate, covered, for at least 1 hour (preferably longer).
2. Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. When the oil is just beginning to smoke, add the venison and cook until well browned on all sides, about 8 minutes.
3. Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for 4 minutes, or until the onions are limp. Add the garlic and cook for another minute. Add the pumpkin, chili (if using), and chicken stock, and bring to a simmer. Reduce the heat to low, and simmer gently for 2 hours or more, or until the meat is very tender. Stir in the cilantro and serve with lots of rice.
Red Wine Braised Venison Over Pumpkin Risotto
- For the venison
- 1 - 4 to 6 pound (bone in or out) venison hind quarter or shoulder roast
- 1 tablespoon Chinese five spice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons grapeseed or canola oil
- 2 cups red wine, *Cotes du Rhone is suggested
- For the risotto
- 6 cups chicken stock
- 4 tablespoons butter, unsalted
- 1 shallot, minced
- 1 cup carnaroli rice
- 1/2 cup dry white wine, try a Chablis
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon fresh grated nutmeg
- Salt and pepper to taste
Preheat oven to 325°F
Evenly season the venison roast with Chinese five spice, salt, and pepper.
In a large and heavy braising pot or Dutch oven, heat oil over high heat. Place the roast in the oil and sear for 3 to 4 minutes a side or until browned. Add wine, cover, and transfer to the oven. Braise for 4 to 5 hours, flipping the roast once, until tender and falling apart. Remove the roast to a carving board and tent with foil to keep warm.
Place the pot on the stove and bring the cooking juices to a boil. Reduce heat to medium-low and simmer for 15 minutes or until the juices have thickened and reduced by half. _While the cooking juices are reducing, start the risotto.
Heat the stock in a pot and keep it on low heat.
In a separate heavy bottom pot or sauté pan, heat 2 tablespoons of butter over medium heat until melted. Add shallot and a pinch of salt; sauté 2 minutes until softened. Add rice and toast over medium heat for 2 minutes, being careful to not brown. Add wine and stir with a wooden spoon. Reduce the heat to a simmer. Once the wine has absorbed into the rice add one ladle or cup of stock, stir frequently. Once the stock has absorbed into the rice add another ladle of stock and stir. Repeat this process for the next 15 minutes, about 2 more times. Taste the rice. Is it cooked? If not, add another ladle of stock and cook until the stock is absorbed and the rice is al dente (cooked but a has a bite to it).
Add pumpkin, cheese, nutmeg, the remaining 2 tablespoons butter, and salt and pepper to taste; stir. Cook for 1 more minute. If the risotto is stiff and thick, add stock a little at a time until fluid. The risotto should be slightly loose and spread on the plate — it should not stand or be stiff. Serve immediately.
Using a fork, pull the venison apart into large bite sized pieces. To serve: spoon the risotto onto a plate, top with venison, and spoon the reduction over the venison.
Venison Stew in a Pumpkin
- For the stew
- 1 pound venison, cut in 1-inch cubes (other game meat, beef, veal or turkey can be substituted)
- Apple cider (for marinade)
- 1/2 pound smoked turkey sausage
- 5 tablespoons salted butter
- 1 large onion, chopped
- 1 cup carrots, diced and cut into matchsticks
- 1 cup celery, diced
- 1 pound cremini mushrooms, thickly sliced
- 1 cup baby peas (Le Sueur canned preferred)
- 2 cups venison stock (vegetable or any game, beef, chicken or veal stock can be substituted)
- 1 cup red wine
- 16 ounces (one large can) diced roasted tomatoes
- 8 cloves roasted garlic
- 1 tablespoon ground pepper
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 bay leaves
- For the added pumpkin
- 2 cups raw pumpkin (or squash), cubed to about 1 inch
- 4 tablespoons salted butter
- 1/2 cup maple syrup
- 1 pumpkin (small enough to fit in your over and large enough to accommodate the amount of your stew), hollowed out.
Sauté pumpkin in butter and maple syrup and add to the stew.
Marinate venison (or other meat) in apple cider for at least 24 hours.
Brown venison and sausage and set aside. In melted butter, sauté the onion, carrot and celery for about 10 minutes in a large pot. Add mushrooms, peas, stock, red wine, tomatoes, garlic and seasonings to the pot. Cook for 2 to 3 hours over medium heat. Spice and salt to taste, please.
Hollow out pumpkin, removing seeds and flesh. Use this flesh or other pumpkin or squash.
In a separate pot, mix the raw pumpkin, butter and maple syrup and sauté until softened. Mash slightly, then add to the cooked stew.
Put stew/pumpkin mixture inside the pumpkin. Bake at 300 degrees for about 2 hours.
Venison and Roasted Pumpkin Stew
- 2 tablespoons vegetable oil, plus more for pumpkin seeds
- 2 pounds venison stew meat, cut into 1-inch cubes
- 3 cups stock (chicken, beef or vegetable)
- 3 potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, peeled and sliced
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 teaspoons salt, plus more for pumpkin seeds
- 1 teaspoon each freshly ground black pepper, nutmeg and allspice
- ½ teaspoon each cloves and cinnamon
- 2 bay leaves
- 1 medium pumpkin, about 3 pounds
- Plain whole-milk yogurt, for serving
Heat 2 tablespoons of the oil in a Dutch oven or heavy-bottomed soup pot over medium heat. Add the venison and cook, stirring the meat gently to brown it evenly. This should take about 10 minutes.
Add the stock, potatoes, carrots, garlic, onion, salt and spices; cover and cook at a gentle simmer for 2 hours, or until the venison is tender. Discard the bay leaves.
Meanwhile, roast the pumpkin and the pumpkin seeds: Preheat oven to 375°. Wash the pumpkin and remove the stem. Slice the pumpkin in half from top to bottom; scoop out the seeds. Rinse the seeds, toss them with a little bit of vegetable oil and salt and roast on a cookie sheet until they get crispy and toasted, about 30 minutes.
Slice each pumpkin half into four wedges and place in a shallow baking dish with plenty of water. Bake for 1 hour, or until soft. When the pumpkin is cool enough to handle, place in a bowl of cold water and rinse quickly. Peel the skin off of each wedge and add the peeled wedges to the stew.
To serve, top each bowl of stew with a spoonful of yogurt and a scattering of pumpkin seeds.
Venison and Pumpkin Roulade
- 1 pound venison flank roast
- 1 recipe mashed pumpkin (see below)
- 1 tbs fresh sage
- 1 tbs fresh rosemary
- 1 tbs fresh thyme
- 1 tbs olive oil
- salt and pepper to taste
- 6 slices applewood smoked bacon
Prepare the mashed pumpkin and set aside.
Preheat the oven to 300 degrees.
Chop the sage, rosemary and thyme.
Mix with the olive oil and set aside.
Butterfly the venison flank steak, cover with parchment paper, and pound until the meat is about 1/4 inch thick.
Spread the mashed pumpkin over the venison.
Loosely roll the meat.
Rub with the herb and oil mixture over the meat.
Wrap the venison in bacon and secure with a toothpick.
Lay the bacon on a cutting board. Set the meat on the bacon and wrap the bacon tight, securing each piece with a toothpick.
Heat a large skillet. Brown the venison for about 2 minutes per side, enough for the bacon to get a little brown.
Place in the oven and cook for 45 minutes.
Venison pumpkin roulade fresh out of the oven.
Remove and let sit for 5 to 10 minutes before serving.
Adjust the amount of the herbs to your liking. I like sage, so I use a lot of it.
“Wild Game” Moose Sloppy Joes
- 2 lbs ground moose
- 1 large onion, chopped
- 3?4 cup brown sugar
- 1 -2 dash hot sauce (optional)
- 1 tablespoon spicy prepared mustard
- 2 tablespoons ketchup
- 1/2 cup barbecue sauce
- salt and pepper
Brown moose and onion in skillet and drain. Add other ingredients and simmer for 5 minutes. Serve over buns or any other type of bread. You can also use venison/red deer Hamburg in this recipe.