Want to prepare some wild game for the big game? These work well for tailgating or your backyard.
As the leaves start to turn and the days get colder, sports fans’ minds invariably start thinking about America’s game and the food and drink that goes with it.
For the hunter, there can be no better food pairing for the big game than introducing some wild game into the menu.
Here are two simple surefire recipes that even non-hunters will love. It will make good use of that wild game building up in the freezer and supplement the standard football game fare.
Spicy Duck Breast Apps
This is a modification to a common chicken recipe I do, swapping out chicken breasts for delicious duck.
- Cleaned and washed duck breasts (mallard, black ducks or wood ducks work best, 1 per guest)
- 2 cups Teriyaki sauce (enough to marinate the fowl in a shallow pan)
- Bacon (1 slice per duck breast)
- Bottled hot peppers
- 1 cup cream cheese
- Butterfly the duck breasts with a sharp knife, and put them in a shallow dish. Submerge in Teriyaki sauce and marinate in the fridge overnight, or at least for several hours.
- Just before the game, remove the breasts and place on a cutting board. Spread a thin coat of cream cheese on the interior, add three to four hot peppers, and close the breast.
- Wrap the uncooked bacon around the breast to keep the ingredients in place. Use two toothpicks to pierce the bacon and breasts to hold them together.
- Pre-heat your grill to medium heat and cook the breasts for 6 minutes on each side until the bacon is cooked and the duck breasts are golden brown.
- Remove and serve.
Touchdown Venison Chili (Serves up to six)
- 2 pounds ground venison
- 2 cups chopped sweet onion
- 2 cups chopped green bell pepper
- 4 garlic cloves, minced
- 2 jalapeño pepper, seeded and chopped
- 4 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon freshly ground black pepper
- 2 cans (3 cups) diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 cups red kidney beans, rinsed and drained
- At least 6 hours before the game, heat a large shallow sauce pan and a separate medium to large Dutch oven (large pot with lid) on medium-high heat. Coat both the pan and pot with non-stick spray.
- Place the ground venison in the shallow pan and cook 4 to 6 minutes or until browned, stirring throughout. Remove venison from the pan and drain away any excessive grease. Reduce heat to low on the pan, return the venison, and cover to keep warm.
- In the Dutch oven, add the onion, bell pepper, garlic, and jalapeño. Cook 10 minutes or until tender, stirring frequently. Stir in chili powder, cumin, salt, black pepper and ground red pepper.
- Add venison from the pan to the Dutch oven, followed by the diced tomatoes, chicken broth, and tomato paste, stirring until well combined. Bring to a boil. Cover the pot, reduce heat to low, and simmer 30 minutes.
- Add red kidney beans and cook uncovered, for 15 minutes. Reduce heat to low, cover the pot and let the chili simmer for at least 2 hours to distribute all that spicy goodness (I actually let it low simmer all day), monitor and stir from time to time to ensure it doesn’t get burned.
- Serve with fresh rolls and have a variety of hot sauces on hand for those who like it even spicier.
Now you can sit back and watch the devouring of your hard earned wild game by family and friends, with a great football game to accompany it.