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)

Meat and Fish

Wild Game Bacon Burger

Ingredients

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

Directions

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.

Preparation Time: 25 minutes
Cook Time: 15 minutes
Ready In: 1 hour

Wild Game Poppers

Ingredients

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

Directions

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!

Preparation Time: 25 minutes
Cook Time: 30 minutes
Ready In: 2 1/2 Hours

Grilled Upland Poppers

Ingredients

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

Directions

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.

Preparation Time: 20 minutes
Cook Time: 15 minutes
Ready In: 55 minutes

Grilled Wild Game Backstraps

Ingredients

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

Directions

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!

Preparation Time: 20 minutes
Cook Time: 15 minutes
Ready In: 55 minutes

 

Grilled Wild Game Backstraps

Ingredients

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

Directions

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 barbeque 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!