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Wild Game Recipes

These wild game recipes are here for your use. Feel free to check back often as we ad new ones on a regular basis. Find venison recipes, waterfowl recipes and more.

Venison Recipes

Mexican Chili

6 lb. prime venison (boned)
4 medium onions, chopped
1 large head of garlic, minced
10 red chili peppers
10 Jalapeno peppers
1/2 lb. butter
1 t. oregano, basil, ground cumin
1 t. turmeric, paprika, cayenne pepper
1 cup water
1 8 0z. can tomato paste
4 cans whole peeled tomatoes

Chop onions, garlic, chili's and peppers. Add to melted butter in 8 qt. pot. Cook for 10-15 minutes. Add meat chopped into 1 inch cubes and brown. Add all spices, 1 cup of water and tomato paste. Stir frequently. break up tomatoes and add to chili. Cook on low for 1-6 hour. Add salt to taste.

Venison Stir-fry

1 lb. venison steak or roast cut into thin slices
4 t. oil
4 celery stalks, thinly sliced
2 carrots, thinly sliced
2 onoins, sliced and separated
2 green peppers, cut into chunks
2 pkgs. stir-fry seasoning (sweet and sour is good with venison)
1/4 cup water
8 fresh mushrooms, sliced

Heat oil in wok or large skillet over high heat until hot. Brown meat in hot oil.Stir-fry for 3-5 minutes or until meat is brown. Add celery, onions, green pepper. Stir-fry 2-3 mins or until tender. Mix seasoning with 1/4 cup water and blend well. Add mushrooms to wok and cook for one minute. Stir in seasoning mixture cook until sauce thickens and vegetables become glazed. Serve with rice.

Venison Jerky

2 lbs. Venison (boned)
3/4 cup teriyaki
3/4 cup worcestershire sauce
1/2 bottle liquid smoke
2 tsp. seasoning salt
2 tsp. accent
2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. black pepper

Slice venison into thin strips. Place all ingredients except meat into large bowl. mix well. Add meat to mixture making sure is cover well with mixture. Cover and let marinate over night. Place a cookie sheet in bottom of oven to catch drippings. Place toothpicks through one end of meat. Hang meat through oven racks so meat hangs down. Set oven to lowest temp and cook for 8 hours or until meat is dry.

Beer Chops

4-6 venison chops
oil
flour
1 can of your favorite beer
1 can white hominy

Brown meat in oil and flour. Remove meat when brown. Add beer and hominy to meat juices. Stir until thickened. More flour can be added to thicken if needed. Put meat back in pan and cook till done. 20-30 minutes.

Stuffed Venison

1 piece Back strap, 8 inches long
1/4 cup cider vinegar
3 t. olive oil
salt and pepper
2 fresh garlic cloves, crushed tarragon
1 onion, chopped fine
1/4 lb. blue cheese
1/2 cup red wine

Marinate back strap in vinegar, olive oil, salt, pepper, garlic and tarragon for 2 hours in refrigerator. Remove and beginning about one inch from either end, slice the strap almost all the way through forming a pocket in the meat. Mix together one onion, blue cheese more salt and pepper. Pack mixture into meat pocket. With opening upward, pour in 1/2 cup red wine. Use toothpicks to close opening. Wrap in foil open side up. Cook in pre heated oven at 350 for 1 hour depending on thickness of meat. Slice into sections and arrange on platter to serve.

Waterfoul Recipes

Barbecued Mallards or Coots

4 mallards or coots
1 tsp. basil
1 tsp. salt
1/4 tsp. fresh ground pepper
1 cup orange marmmalade
1/2 cup orange juice
1 T. soy sauce, cornstarch and water

Broil ducks or coots on rotisserie for about an hour. Combine remaining ingredients except cornstarch in a sauce pan. Bring to boil. Make a thin paste of corn- starch and water. gragually add to orange mixture, stirring continuously. Cook until mixture coats a spoon. Baste birds with sauce 3 times during the last 30 minutes of cooking time.

Cranberry Duck

1 mallard,canvasback or small goose
stuffing:
1 apple, cored and chopped
1/2 cup celery, chopped
1 T. lemon juice
1 medium onion, chopped

Toss apples and lemon juice to prevent apples from turning brown. Add celery and onion
Cranberry Sauce:
2 cups water
1 1/2 cups whole cranberry, frozen
or canned
1 cup apple sauce
4 T. sugar
1/4 tsp. dry mustard
1 1/2 tsp. dry tarragon
1/2 tsp. salt

heat oven to 350 degrees. Mix stuffing and stuff into bird until cavity is 3/4 full. Place duck in roasting pan and cook for 45 minutes. While duck is cooking prepare cranberry sauce. Bring water to boil and add cranberries, apple and sugar. once soft, mash with potato masher. Add remaining ingredients. Reduce heat and simmer for 10 minutes to blend flavors. After duck has baked for 45 minutes, remove from oven and drain off any fat. Return duck to oven and cover with half cranberry sauce. Cook another 45 minutes occasionally basting with remaining cranberry sauce.

Duck Soup

4 ducks, cleaned
1 medium onion, chopped
2 potatoes, cubed
1 carrot, sliced
1 celery stalk, sliced (other vegies if preffered)
2 bay leaves
2 garlic cloves, chopped
salt and pepper to taste

Boil the cleaned ducks in water. Remove and let cool. Remove all meat from birds and return to a fresh pot of boiling water. Add all other ingredients. Cook until vegatables are done. Other spices may be added to inhance flavor as desired.

WILD VENISON TASTY DELIGHT

Heat a skillet at medium heat with a small amount of olive oil. Add your venison steaks. Add a dash of Oregano,and a dash of garlic salt or garlic and salt.

Heat until cooked part way through. Turn over and repeat the recipe to that side. A dash of oregano, and a dash of garlic. Cook until medium well or well. Then add your favorite side dish and enjoy. I like the mash potatoes and brown gravy.