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6 Wildest Wild Game Recipes You’ve Never Heard Of [PICS]

Hunter Angler Gardener Cook

Are you just wild for wild game recipes?

Homemade bacon? Bourbon and venison? These recipes don’t get any better!

Homemade Easy Smoked Bacon 

What you need: 
  • Pork belly
  • Liquid Smoke
  • Montreal Steak Seasoning

What to do: 

  1. Freeze your pork belly flat.
  2. Take out of freezer let thaw out a little just enough so you can cut into thin slices or as you like it.
  3. Put all slices in a large bowl for brine
  4. Add water and some Montreal Steak Seasoning (be careful, very salty)
  5. Add liquid smoke for every pound of pork belly
  6. Add 1/8 cup of liquid smoke
  7. Cover and refrigerate over night
  8. Get your smoker ready and put your pork belly spread out onto the grill and smoke until done.

Cured Bacon Stack Smoked and Preserved Pork Meat is Considered a Delicacy Food in Some Cultures.

Recipe adapted from Doug’s Wilderness Adventures

Drunk Deer Chili 

What you need: 

  • 1/4 cup butter
  • 1 pound ground venison
  • 1 pound cubed beef stew meat
  • 1 pound cubed pork stew meat
  • 1 large onion, chopped
  • 1 fresh jalapeno pepper, seeded and minced
  • 3 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 2 (14 ounce) cans stewed tomatoes, with juice
  • 1 (15 ounce) can tomato sauce
  • 6 cloves garlic, minced
  • 4 cubes beef bouillon, crumbled
  • 1/4 cup Kentucky bourbon
  • 2 (12 fluid ounce) cans pilsner-style beer

What to do:

  1. Melt the butter in a large pot over medium heat.
  2. Cook the venison, beef, and pork in the melted butter until completely browned.
  3. Add the onion and jalapeno; cook until tender.
  4. Season with chili powder, cayenne pepper, and cumin.
  5. Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon.
  6. Pour the bourbon, beer, and water into the mixture and stir.
  7. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

Recipe adapted from All Recipes

Classic Jaeger Schnitzel 

What you need:

  • 4 venison or wild boar medallions, duck breasts, or 2 venison hearts
  • Salt
  • 1 to 1 1/2 pounds mixed fresh mushrooms, cleaned and roughly chopped
  • 1/2 yellow onion, roughly chopped
  • 5 tablespoons bacon fat, lard or butter, divided
  • Flour for dusting (optional)
  •  2 tablespoons flour
  • 1 cup venison, duck or beef stock
  • 2 to 4 tablespoons cream
  • Black pepper to taste

What to do:

  1. Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick.
  2. Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan.
  3. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown
  4. Remove the mushrooms and onions and set aside.
  5. Dust the cutlets in flour if you want to.
  6. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat.
  7. Sear the cutlets for 90 seconds on the first side.
  8. Flip the cutlets and sear another 90 seconds for medium doneness.
  9. Remove the cutlets to a plate.
  10. Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream.
  11. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest.
  12. Add the mushrooms and onions back to the pan and toss to coat in the sauce
jaeger-schnitzel2
Hunter Angler Gardener Cook

Recipe adapted from Hunter Angler Gardener Cook 

Moose Sloppy Joes 

What you need:
  • 2 pounds ground moose or venison
  • 1 large onion, chopped
  • 3cup brown sugar
  • 1 -2 dash hot sauce (optional)
  • 1 tablespoon spicy prepared mustard
  • 2 tablespoons ketchup
  • 1cup barbecue sauce
  • salt and pepper
 What to do:
  1. Brown moose and onion in skillet and drain.
  2. Add other ingredients and simmer for 5 minutes.

Barbeque Pulled Pork Sandwich with BBQ Sauce and Fries

Recipe adapted from Food.com 

Bison Burgers 

What you need:

Burgers

  • 1.5  lbs Ground Bison
  • Kosher Salt
  • Fresh Cracked Pepper
  • 4 Hamburger Buns, sliced
  • Unsalted Butter 

Toppings

  • American Cheese
  • Lettuce
  • Sliced Tomato
  • Sliced Onion
  • Dill Pickle Chips
  • Assorted Condiments

What to do:

  1. Preheat a grill over medium-high heat.
  2. Divide ground bison into 4 patties, using your thumb to create a small well in the center of each patty.
  3. Season each patty liberally with kosher salt and fresh cracked pepper.
  4. Lightly butter the cut side of each bun, and add to the grill for 60 – 90 seconds.
  5. Add bison patties over direct heat and grill covered for 2 – 3 minutes on each side for medium-rare/medium. 
bison
Art of Manliness

Recipe courtesy of Art of Manliness 

Deep Dish Hunter’s Pie 

 What you need: 
  • 1-1/2 pounds potatoes, peeled and cubed
  • 3 garlic cloves, minced
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

FILLING:

  • 1 cup sliced fresh mushrooms
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 2 cups cubed cooked venison
  • 1-1/2 cups beef broth
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold water
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons minced parsley

What to do:

  1. Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
  2. In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
  3. Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.
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Taste of Home

Recipe courtesy of Taste of Home

Now you can eat wild game every night of the week!

NEXT: It Takes Only 10 Seconds to Fillet a Perch [VIDEO]

 

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6 Wildest Wild Game Recipes You’ve Never Heard Of [PICS]