Want to host a Wild Game dinner? Try some of these recipes this Thanksgiving!
Every Thanksgiving my family gets together at my aunt’s house and my uncle cooks his famous wild game dinner. With the holidays right around the corner, I figured I would share some of his favorite recipes with you.
Here are some main course ideas for a wild game Thanksgiving:
2 cups pomegranate juice (recommended: POM)
1/4 cup sugar
2 to 4 tablespoons olive oil
4 pheasant breasts (removed from bone with skin and wing attached)
Salt and pepper
Add the olive oil to a large skillet and heat it over medium heat.
Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
Preheat the oven to 375 degrees F.
Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
Put breasts on a sheet pan and roast until cooked through about for 8 to 10 minutes.
Reheat the glaze.
Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potatoes, if desired.
Grilled Apple Cinnamon Marinated Venison Steak
8 oz. venison steak
6 oz. frozen concentrate apple juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground garlic powder
1/4 teaspoon ground onion powder
1/4 teaspoon ground black pepper
In a microwave safe bowl, mix together the marinade ingredients. Microwave on high for 15 seconds to allow the cinnamon to dissolve.
Put the steak into a sealable container and pour the marinade over it. Marinade for at least 8 hours.
Grill the steak over a medium hot grill. Venison is extremely lean, so it won’t take but maybe 3 to 5 minutes to be done.
Recipe courtesy of Smoked n Grilled.
Bear Meat Balls
2 lbs. ground bear meat
1/4 cup chopped onion
1/2 cup bread crumbs
2 tbsp. milk
Mix all ingredients together. Form into balls. Brown in oil in frying pan.
Add 2 tbsp. flour and water to make gravy and simmer for 1 hour.
Now how about some side dishes?
Sweet ‘N Sour Bison Beans
1 tbsp cooking oil
1 lb ground bison
1 medium onion, diced
1 sweet red pepper, diced
2 cloves garlic, minced
2 tbsp molasses
2 tbsp brown sugar
1 ½ tsp dry mustard
½ cup cider vinegar
28 oz. can diced tomatoes
19 oz. can kidney beans, drained
1 ½ cups frozen lima beans
2 14 oz. cans pork and beans
1 tbsp Worcestershire Sauce
Over a medium-high burner, heat oil in a large saucepan. Once hot, add ground bison and diced onion. Stir and cook until bison has browned and very little liquid remains.
Transfer cooked bison and onion to a 5-quart slow cooker. Stir in remaining ingredients until blended. Cover and cook on low for 8 to 9 hours.
Alternative cooking method: Transfer cooked bison and onion to a 5 to 6 quart Dutch oven. Stir in remaining ingredients until blended. Bake for 2 1/2 hours at 275 F.
Recipe courtesy of Bison Basics.
Bourbon Corn Pudding
1 tbsp unsalted butter, softened
4 to 5 ears fresh corn
3 large eggs
1-1/4 cups evaporated milk
2 8.5-ounce cans creamed corn
1 red bell pepper, diced
1/2 cup thinly sliced green onions
1 tbsp brown sugar
4 tbsp unsalted butter, melted
4 tbsp cornstarch
3 tbsp bourbon
1/4 tsp freshly ground nutmeg
1/2 tsp cayenne
2 tsps Kosher salt
1/4 cup panko bread crumbs
Preheat oven to 350 degrees F. Grease a 13×9-inch baking dish with 1 tbsp softened butter.
Shuck the corn and discard the husks. Cut off the bottom 1/4-inch of each corn cob. Cut off the kernels on all sides. Discard the cobs.
Whisk together the eggs and milk in a medium bowl, then add to the corn kernels. Add the creamed corn, diced red bell pepper, sliced green onions, dark brown sugar and 3 tbsp melted butter and combine thoroughly.
Using a fork, blend the cornstarch and bourbon together in a small bowl, then blend it into the corn mixture with remaining nutmeg, cayenne and Kosher salt.
Transfer the pudding to the buttered baking dish, leveling it evenly with a rubber spatula. Combine the remaining 1 tbsp melted butter with the panko bread crumbs in a small bowl, then sprinkle over the top of the pudding. Bake 50 minutes until golden brown on top and serve.
Recipe Courtesy of Meat and Wild Game.