Hunting season is in full swing and hopefully you freezer is full. Sometimes we get stuck on repeat with our wild game recipes, but not this year! Instead of sticking with the same old pan-fried turkey or garlic and butter butterfly venison steaks, we’re going to kick it up a notch. Grab your apron, favorite carving knife, and the spice rack we’re going to whip up some venison, turkey, bear, and pheasant!
From the Field to Table with Wild Game Recipes
Enjoy the satisfaction of a being a star in the kitchen and preparing a delicious meal from wild game that you harvested yourself. Depending on what game you have you can substitute deer, elk, moose, or antelope venison. You can also easily substitute game bird meat with rabbit or wild boar.
Savory Venison Roast with Mushrooms
When it comes to venison the backstrap and tenderloin are the prize winners. Often times the tougher cuts are simply reduced to jerky or burger. This year don’t take your venison roast to the meat grinder. Instead, try this tender and flavorful venison roast recipe.
Pull out the crock pot, this easy homestyle meal is sure to please the entire family.
- 2 (10 ¾-ounce) cans of cream of mushroom soup
- 1 envelope of dry onion soup mix
- 2 cups beef broth
- 1 tsp garlic powder
- 2 tsp onion powder
- ½ tsp parsley
- Salt and pepper to taste
- 1 cup fresh mushrooms, sliced
- 3 to 4 lb venison roast
- ⅓ cup sour cream
Spray your slow cooker with cooking spray. Add the cans of cream of mushroom soup, dry onion soup mix, beef broth, and seasonings. Whisk until smooth and season to taste with salt and pepper. Gently fold in mushrooms. Place the venison roast into the crockpot and spoon some of the base liquid over the roast. Cover and cook on high for 5 hours or 8 hours on low. Stir in the sour cream just before serving.
Enjoy over buttered noodles, mashed potatoes, or buttery sauteed vegetables.
The wild game recipe was adapted from Miss Homemade.
Elk and Bacon Jalapeno Poppers
View this post on Instagram
Jalapeno poppers are a savory staple of many football parties. Spice up this snack with bacon and elk steak. This recipe makes 40 poppers, but you may need to double the recipe depending on how hungry your crew is.
We bet you won’t be able to have just one!
- 2 to 4 elk steaks depending on size
- 20 fresh jalapeno peppers
- 12 oz. cream cheese ***for added flavor used herb-flavored cream cheese
- 20 strips of bacon, cut in half
- Honey to drizzle
- 1 cup Worcestershire sauce
- 1 cup freshly squeezed lime juice
- 1 cup soy sauce
Mix marinade ingredients in a large bowl. Thinly slice steak into bite-sized piece so they about the same size as the jalapenos. Add steak to marinade, cover, and let sit at least 2 hours (preferably overnight). Preheat your oven or grill to 350 degrees. Cut jalapenos in half lengthwise and scoop out seeds. Spoon cream cheese into each jalapeno halve, place a slice of marinated elk steak on top, and wrap with one piece of bacon. Place wrapped jalapenos, cut side up, on the grill for 10 to 15 minutes or until meat is cooked and the jalapenos are tendered and lightly seared. Remove from the grill and drizzle with honey for a sweet and savory treat.
The elk and jalapeno popper recipe was adapted from Eva Shockey.
Whiskey-Glazed Wild Turkey
View this post on Instagram
Say goodbye to plain ol’ pan-fried wild turkey – instead enjoy succulent and moist whiskey-glazed turkey. When field dressing your turkey, make sure to leave the skin on. This sweet and savory wild game recipe is best with crispy cracklings.
Let’s take a walk on the wild side and use Wild Turkey Bourbon for this sweet and tangy recipe.
- 6 Tbsp butter, divided
- 1 turkey breast, skin on and brined
- Salt and pepper to taste
- 1 cup turkey stock
- 3 Tbsp honey
- 6 Tbsp whiskey
- 1 Tbsp grated orange rind
- 2 Tbsp orange juice
- ½ tsp cayenne
Preheat oven to 325 degrees F. Using a cast iron skillet or Dutch oven heat 2 Tbsp of butter over medium-high heat until it begins to bubble. Sprinkle salt and pepper on the skin side of the turkey breast and place in the heated butter skin-side down. Sprinkle the underside with salt and pepper while the skin browns (about 5 minutes). Turn over (skin-side up), add turkey stock, and cover with lid or foil. Transfer to oven.
In a separate skillet, melt the remaining 4 Tbsp of butter over medium heat. Mix in honey. After well mixed, add the whiskey, orange rind, orange juice, and cayenne. Whisk together. Set on low heat and allow the mixture to reduce by about half. Remove from heat and set aside.
After the turkey has cooked for 10 minutes, brush with half of the glaze and recover. 20 minutes later, brush on the remaining glaze, leave uncovered, and increase the oven temperature to 400 degrees F. Cook for 15 to 20 minutes more or until turkey is cooked through. Remove the turkey from the oven, cover with foil, and let sit for 10 minutes.
Garnish with fresh pomegranate for added flavor and zeal. Slice and serve with your favorite turkey dinner sides!
This game recipe adapted from Georgia Pellegrini.
Pheasant Thai Green Curry
Forget the take-out — instead try this easy and flavored-packed wild game recipe. This recipe used pheasant, but you could easily substitute any white-meat poultry, rabbit, or pork.
- 1 onion, sliced thinly
- 1 Tbsp peanut oil
- Salt to taste
- 1 15 oz. can of coconut milk
- 1/4 cup chicken stock *optional
- 3 citrus leaves *optional
- 2 Tbsp fish sauce
- 3 to 4 Tbsp green curry paste
- 1 lb. skinless pheasant breasts, cut into bite-sized pieces
- 1 to 4 jalapenos, sliced thin
- 1/2 lb. snow peas
- 1/3 cup chopped Thai basil
Use a wok or large frying pan to heat oil over high heat. Add onions to sear over high heat, stir often, and add salt while onion cooks until the edges begin to brown. Pour in the coconut milk and chicken stock (if using). Take empty can of coconut milk and fill half way with water, adding 1/2 can of water to pan. If you choose not to use chicken stock, then fill can all the way. Next, add citrus leaves, fish sauce, and curry paste. Bring to a boil, then simmer for 15 minutes. Then add pheasant to gently simmer for 5 minutes. Next add, jalapenos and snow peas — simmering for another 5 to 8 minutes. Lastly, stir in basil and serve.
This aromatic and flavorful dish can be served with rice or naan bread.
This game recipe adapted from Hank Shaw of Honest Food.
Smoked Bear Jambalaya
Often times rich fatty bear meat is compared to pork. It is also surrounded by opposing opinions about whether or not it’s a tasty wild game meat. We think this smoked bear jambalaya recipe will set the record straight once and for all — smoked bear is delicious!
For this wild game recipe, you will need smoked bear roast. Check out this smoked bear ham recipe from Bradley Smoker.
- 1 lb. smoked bear roast, sliced
- 4 cups of sliced carrots
- ½ cup of green onions
- ½ cup of chives
- 4 cups of rice
- ½ cup of chopped white onion
- 5 cups of beef broth, divided
Once your bear roast comes out of the smoker, place in a crockpot for 4 hours on high to get that tender and juicy texture for melt-in-your-mouth meat. In a separate pan, add white onions, carrots, and 1/2 cup of broth. Cover with lid and simmer until soft. Next add the bear meat, rice, and remaining broth. Let simmer for 35 minutes or until all liquids have dried up. Sprinkle with chives and green onions and serve.
If you’re feeling extra wild consider adding wild game sausage and bacon for a protein packed dish.
*Be mindful when preparing bear meat due to it’s tendency to carry Trichinosis. The meat must be cooked to an internal temperature of 160°F to kill the microscopic parasite.
This game recipe adapted from Amanda Lynn Mayhew’s recipe on Bradley Smoker.
We hope you and your family enjoy these wild game recipes. Bon appetit!