284 wild game recipes

Carroll Shelby's gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.

Thin-pounded venison or elk steaks spread with sausage, wrapped around carrot sticks, browned, and braised until fork-tender. Old-school rouladen-style roll-ups from the wild game playbook.

Kidney bean dip blended with Dr. Pepper, sharp cheddar, green chiles, and Worcestershire, then topped with crispy bacon. A wild game day dip that actually works.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.

Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter's casserole that turns wild game into fork-tender comfort food.

Old-fashioned squirrel pot pie with tender wild game, sliced potatoes, and handmade dough squares simmered in rich broth. A hearty Appalachian tradition that turns a day's hunt into a soul-warming supper.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Traditional possum stuffing: a rustic breadcrumb stuffing with sauteed onion, chopped liver, hard-boiled egg, and Worcestershire sauce. A historic American wild-game recipe.

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.