287 wild game recipes

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Grandpa's venison stew with cubed deer meat, potatoes, carrots, corn, peas, and green beans in a cornstarch-thickened broth. Hunter's-table classic from a one-pot tradition.

Slow-roasted venison shoulder braised in beer, sour cream, and cream of mushroom soup with onions and allspice. A hunter's dinner with forgiving creamy gravy.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it's a five-star dish, I would give it even more stars if I have a choice!

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Slow braised venison with current and earthy Chanterelle mushrooms.

This is pleasently warm but not mouth burning hot!

Slow-roasted duck stuffed with oyster bread dressing and basted with a lemon-butter-thyme mixture until golden and crispy. A showpiece roast for holiday dinners and special occasions.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

Six pounds of beef and venison cubed and simmered in cast iron with beer, whiskey, cola, ancho chiles, jalapeños, cayenne, and hot sauce. This is not a chili for the faint of heart. Bring a cold drink.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

New Orleans-style Cornish game hens stuffed with spinach, mushrooms, and vermouth cream, wrapped in bacon, and roasted with a white wine pan sauce. Masterchef-worthy dinner.