Are you ready to venture beyond the familiar flavors of beef, chicken, and pork? Look no further! The thrill of the hunt and the satisfaction of cooking with wild game are unmatched. From tender venison steaks to hearty elk chili, these 20 savory recipes showcase the best of the great outdoors on your plate.
Whether you’re a seasoned hunter or just looking for a new culinary challenge, we’ve got you covered. Our collection features a diverse range of dishes, from classic comfort food to international inspirations. Each recipe has been carefully crafted to bring out the unique characteristics of its wild game ingredient, while also considering flavor profiles and cooking techniques that will impress even the most discerning palates.
So why wait? Let your taste buds go on the hunt with us as we explore the world of wild game cuisine!
Grilled Venison Steak with Garlic Herb Butter
This recipe elevates the rich flavor of venison steak by pairing it with a savory garlic herb butter, perfect for special occasions or game day gatherings.
Ingredients:
– 4 venison steaks (6 oz each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, parsley, and thyme until well combined.
3. Season venison steaks with salt and pepper.
4. Grill venison steaks for 4-5 minutes per side, or until cooked to desired level of doneness.
5. During the last minute of grilling, spread garlic herb butter evenly over each steak.
6. Remove from grill and let rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Slow-Cooked Wild Boar Ragù over Pappardelle
A hearty, slow-cooked ragù made with tender wild boar, rich tomato sauce, and aromatic herbs, served over a bed of pappardelle pasta. This comforting dish is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound wild boar shoulder or ground boar
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and black pepper, to taste
– 12 ounces pappardelle pasta
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook until browned, about 5 minutes.
2. Add the garlic, wild boar, red wine, beef broth, crushed tomatoes, thyme, rosemary, salt, and black pepper. Stir to combine.
3. Bring the mixture to a boil, then cover and transfer to the oven. Braise for 2-1/2 hours, or until the boar is tender.
4. Cook the pappardelle pasta according to package instructions. Serve with the slow-cooked ragù spooned over the top.
Cooking Time: 2-1/2 hours
Pan-Seared Duck Breast with Cherry Port Sauce
Elevate your dinner game with this luxurious and flavorful dish that combines the tender juiciness of duck breast with a rich, fruity cherry port sauce. Perfect for special occasions or a romantic evening in.
Ingredients:
– 4 duck breasts
– 1 cup cherry jam
– 1/2 cup port wine
– 2 tablespoons butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the duck breasts with salt and pepper.
3. Heat a skillet over medium-high heat and sear the duck for 2-3 minutes per side, or until cooked to desired doneness.
4. Remove the duck from the skillet and set aside.
5. Reduce heat to medium and add butter to the skillet. Cook until melted.
6. Add cherry jam, port wine, and garlic to the skillet. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Serve the pan-seared duck breast with the warm cherry port sauce spooned over the top.
Cooking Time: 20-25 minutes
Braised Rabbit with White Wine and Herbs
This classic French dish showcases the tender and flavorful rabbit, slow-cooked in a rich white wine broth infused with aromatic herbs. The result is a comforting and satisfying meal perfect for a special occasion.
Ingredients:
– 1 rabbit (3-4 lbs), cut into 8 pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup white wine (dry)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown rabbit pieces on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, 3-4 minutes.
4. Add wine, broth, tomato paste, thyme, and rosemary. Stir to combine.
5. Return rabbit to the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 1 hour, then reduce heat to 275°F (135°C) and cook an additional 2 hours or until tender.
7. Season with salt and pepper to taste.
Cooking Time: 3 hours
Elk Chili with Black Beans and Corn
This elk chili recipe combines the rich flavor of game meat with the warmth of black beans, corn, and spices. Perfect for a cold winter’s day or a camping trip, this chili is sure to satisfy.
Ingredients:
– 1 lb ground elk
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Brown the elk in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are softened.
3. Stir in chili powder, cumin, and paprika; cook for 1 minute.
4. Add the diced tomatoes, black beans, and corn; stir to combine.
5. Reduce heat to low; simmer, covered, for 30 minutes or until the flavors have melded together.
6. Season with salt and pepper, as needed.
Cooking Time: 30 minutes
Smoked Pheasant with Apple Cider Glaze
Elevate your game bird dishes with this sweet and savory recipe that combines the rich flavor of smoked pheasant with a tangy apple cider glaze.
Ingredients:
– 1 whole pheasant, cleaned and prepared for smoking
– 1 cup apple cider
– 1/4 cup brown sugar
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Smoke the pheasant for 4-5 hours, or until it reaches an internal temperature of 165°F (74°C).
3. While the pheasant is smoking, combine apple cider, brown sugar, honey, Dijon mustard, and smoked paprika in a saucepan.
4. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until thickened slightly.
5. Brush the glaze over the pheasant during the last 30 minutes of smoking.
6. Remove from heat and let rest for 10-15 minutes before carving and serving.
Cooking Time: 4-5 hours (smoking) + 10-15 minutes (glazing)
Wild Turkey Pot Pie with Flaky Crust
A hearty, comforting dish perfect for a chilly evening or special occasion. This recipe combines the rich flavors of wild turkey with a flaky, buttery crust.
Ingredients:
– 1 lb wild turkey breast or thighs, cooked and diced
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup cold butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 tsp salt
– 1/4 tsp black pepper
– 1/2 cup heavy cream
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add mixed vegetables and cooked turkey; stir to combine.
3. In a separate bowl, whisk together flour, salt, and pepper. Add cold butter and use a pastry blender or fingers to work into pea-sized pieces.
4. Gradually add ice-cold water, stirring with a fork until dough forms.
5. Roll out the dough on a floured surface to 1/8-inch thickness. Place in a 9×13-inch baking dish.
6. Fill with turkey mixture and dot top with melted butter.
7. Roll out remaining dough for crust. Place on top of filling, pressing edges to seal. Crimp or flute to decorate.
8. Bake for 35-40 minutes or until golden brown.
Bison Burgers with Caramelized Onions and Blue Cheese
Savor the rich flavors of bison burgers elevated by sweet caramelized onions and pungent blue cheese. This hearty burger is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 bison burgers (1/2 pound each)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup blue cheese crumbles
– 4 hamburger buns
– Lettuce, tomato, and any other desired toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cook bison burgers for 4-5 minutes per side, or until internal temperature reaches 160°F.
3. While the burgers cook, caramelize the onions by heating olive oil in a skillet over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until golden brown.
4. Top cooked burgers with caramelized onions, blue cheese crumbles, lettuce, tomato, and any other desired toppings.
5. Serve on toasted hamburger buns.
Cooking Time: 15-20 minutes
Roasted Quail Stuffed with Wild Rice and Mushrooms
Elevate your mealtime with this flavorful and elegant dish featuring tender quail filled with savory wild rice and mushrooms. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 quails, rinsed and patted dry
– 1 cup wild rice
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook wild rice according to package instructions.
3. In a skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Add mushrooms; cook until tender, about 5 minutes. Stir in thyme.
5. Stuff each quail with the mushroom-rice mixture, dividing it evenly among the birds.
6. Place quails on a baking sheet lined with parchment paper. Roast for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Venison Meatballs in Creamy Mushroom Sauce
This hearty recipe combines the rich flavor of venison with the earthiness of mushrooms and cream, making it a perfect dish for a cozy dinner or special occasion.
Ingredients:
– 1 lb ground venison
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp butter
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp Dijon mustard
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Combine venison, breadcrumbs, egg, Parmesan cheese, thyme, salt, and pepper in a bowl. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
6. Add heavy cream, chicken broth, and Dijon mustard to the skillet. Stir to combine.
7. Serve venison meatballs in the creamy mushroom sauce, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Wild Boar Sausage and Peppers Skillet
This hearty skillet dish combines the rich flavor of wild boar sausage with sweet bell peppers, onions, and crispy potatoes. Perfect for a quick and satisfying dinner.
Ingredients:
– 4 wild boar sausages
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the sausages and cook until browned, about 5 minutes per side.
4. Remove the sausages from the skillet and set aside.
5. Add the sliced onions to the skillet and cook until translucent, about 5 minutes.
6. Add the bell peppers and cook until tender, about 10 minutes.
7. Add the potato slices to the skillet and cook for an additional 5-7 minutes or until crispy.
8. Return the sausages to the skillet and simmer for 2-3 minutes to reheat.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes.
Duck Confit with Crispy Potatoes
This recipe combines the rich flavors of duck confit with the satisfying crunch of crispy potatoes, perfect for a special occasion or cozy dinner at home.
Ingredients:
– 1 (3-4 pound) duck leg quarter
– 1/2 cup duck fat or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon thyme, chopped
– Salt and pepper, to taste
– 4 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together duck fat, garlic, thyme, salt, and pepper.
3. Rub the mixture all over the duck legs, making sure they’re fully coated.
4. Place the duck legs in a large Dutch oven or heavy pot with a lid.
5. Roast the duck for 2-1/2 to 3 hours, or until tender and easily shredded.
6. Meanwhile, toss potatoes with olive oil, salt, and pepper on a baking sheet.
7. Roast potatoes at 425°F (220°C) for about 20-25 minutes, or until crispy and golden.
Cooking Time: 2-1/2 to 3 hours (duck confit), 20-25 minutes (crispy potatoes)
Rabbit Stew with Root Vegetables and Thyme
Rabbit Stew with Root Vegetables and Thyme Recipe
This hearty stew is a perfect blend of tender rabbit, flavorful root vegetables, and aromatic thyme. Serve it with crusty bread or over mashed potatoes for a comforting meal.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and shoulders)
– 2 medium carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 large potato, peeled and chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the rabbit pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped carrots, parsnip, and potato to the pot. Cook, stirring occasionally, until they start to soften, about 10 minutes.
4. Add the garlic, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the rabbit pieces to the pot and add enough water to cover everything. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour or until the rabbit is tender.
Cooking Time: 1 hour
Grilled Elk Kebabs with Chimichurri
Elevate your backyard BBQ game with this bold and flavorful recipe, featuring tender grilled elk kebabs smothered in a tangy Argentinean-inspired chimichurri sauce.
Ingredients:
– 1 lb elk sirloin or strip loin, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread elk cubes onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and minced garlic.
4. Grill kebabs for 8-10 minutes per side, or until cooked to desired doneness.
5. Meanwhile, combine parsley, oregano, lemon juice, and salt in a bowl. Stir to combine.
6. Once kebabs are done, brush with chimichurri sauce and serve immediately.
Cooking Time: 16-20 minutes
Pheasant and Wild Mushroom Risotto
This hearty risotto is a perfect blend of gamey pheasant and earthy wild mushrooms, resulting in a rich and satisfying dish. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 2 cups mixed wild mushrooms (e.g., chanterelle, cremini, shiitake), sliced
– 1/4 cup white wine
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound pheasant breast or thighs, diced
– 4 cups chicken broth, warmed
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine and cook until absorbed, about 2-3 minutes.
5. Add pheasant and cook until browned, about 5 minutes.
6. Add mushrooms and cook until tender, about 5 minutes.
7. Add chicken broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 35-40 minutes
Bison Short Ribs with Red Wine Reduction
Savor the rich flavors of slow-cooked bison short ribs smothered in a luxurious red wine reduction.
Ingredients:
– 4-6 bison short ribs
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium and add chopped onion to the pot. Cook until softened, about 5 minutes.
5. Add garlic and cook for an additional minute.
6. Pour in red wine, beef broth, and thyme. Stir to combine.
7. Return short ribs to the pot, cover with a lid, and transfer to the preheated oven.
8. Braise for 2-3 hours or until meat is tender and falling off the bone.
9. Remove from oven and let cool slightly. Serve with red wine reduction spooned over the top.
Cooking Time: 2-3 hours
Wild Turkey and Andouille Gumbo
This hearty gumbo combines the bold flavors of wild turkey sausage with spicy andouille, a classic Louisiana staple. Rich and full-bodied, this dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb wild turkey sausage, sliced
– 1 lb andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add sausages and cook until browned, about 5 minutes.
3. Add onion, celery, and garlic; cook until vegetables are tender.
4. Add diced tomatoes, chicken broth, thyme, cayenne pepper, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until thickened.
6. Serve hot, garnished with chopped scallions and crusty bread.
Cooking Time: 30-40 minutes
Pan-Roasted Quail with Bacon and Figs
This elegant dish combines the rich flavors of crispy bacon and sweet figs with tender quail, all wrapped up in a simple yet impressive pan-roasting technique.
Ingredients:
– 4-6 quail
– 6 slices of thick-cut bacon, cut into lardons (1-inch pieces)
– 2 large ripe figs, stemmed and sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse quail under cold water, pat dry with paper towels.
3. In a large skillet, cook bacon over medium heat until crispy, about 5 minutes. Remove from pan and set aside.
4. Add olive oil to the same skillet, then sear quail in batches until browned on all sides, about 2-3 minutes per side.
5. Transfer quail to a baking sheet and roast in oven for 10-12 minutes or until cooked through.
6. While quail is roasting, add sliced figs to the same skillet used for bacon and cook over medium heat until caramelized, stirring occasionally, about 5-7 minutes.
7. To serve, place roasted quail on a plate and top with crispy bacon, caramelized figs, and a sprinkle of thyme.
Cooking Time: 25-30 minutes
Venison Shepherd’s Pie with Sweet Potato Mash
Elevate your comfort food game with this hearty venison shepherd’s pie, topped with a creamy sweet potato mash.
Ingredients:
– 1 lb ground venison
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup beef broth
– 2 tbsp tomato paste
– 2 tbsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook venison in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, peas and carrots, beef broth, tomato paste, Worcestershire sauce, and thyme to the skillet. Stir to combine.
4. Simmer mixture for 10 minutes, season with salt and pepper to taste.
5. Meanwhile, boil sweet potatoes until tender. Drain and mash with butter and heavy cream. Season with salt and pepper to taste.
6. Transfer venison mixture to a 9×13 inch baking dish. Top with mashed sweet potatoes.
7. Bake for 25-30 minutes or until sweet potatoes are golden brown.
Cooking Time: 35-40 minutes
Wild Boar Carnitas Tacos with Pickled Onions
Carnitas, the Mexican classic, gets a wild and delicious twist with the addition of tender wild boar. This recipe combines the rich flavors of slow-cooked pork with the tanginess of pickled onions, all wrapped up in a crispy taco shell.
Ingredients:
– 2 lbs wild boar shoulder or pork shoulder
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Vegetable oil for cooking
– 8-10 corn tortillas
– Pickled onions (see below)
– Optional toppings: diced radishes, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, combine wild boar, orange juice, lime juice, garlic, and oregano. Season with salt and pepper to taste.
3. Cover the pot and braise for 2-3 hours, or until the meat is tender and easily shreds.
4. Shred the meat with two forks and season with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Pickled Onions:
– Slice 1 large red onion into thin rings
– Combine onions, 1/4 cup apple cider vinegar, 2 tablespoons lime juice, and 1 tablespoon sugar. Let sit at room temperature for at least 30 minutes to allow flavors to meld.
Summary
Get ready to spice up your cooking game with these 20 savory wild game recipes! From Grilled Venison Steak with Garlic Herb Butter to Wild Turkey Pot Pie with Flaky Crust, and from Braised Rabbit with White Wine and Herbs to Smoked Pheasant with Apple Cider Glaze, this collection has something for every adventurous cook. Explore the world of wild game cooking and discover new flavors and techniques to elevate your culinary skills.