Wild Game Recipes

Last issue we talked about the importance of and how to get your game safely from field to freezer without running the risk of spoiling the meat. We covered multiple things that can affect the quality of the meat from shot placement when harvesting the animal to field dressing to aging. (See “Safe Handling of Game – From Field to Freezer”.) I thought this issue it would be appropriate to leave you with some great ideas on what to do with that now-full freezer of game. The following are some recipes submitted by some of our forum members both directly to me and/or posted in the “Wild Game Recipes” section of our forum. Though these particular ones are mainly for venison, you can find recipes for all sorts of wild game, including turkey, squirrel, moose, rabbit, a variety of fish and more! Be sure to search it for your soon-to-be new favorite dish!

This recipe comes from “hawghunter65” in Kalamazoo, Michigan:

Smoky Summer Sausage - with Bacon!

This recipe makes a simple great tasting summer sausage. I mean, how many times in your life do you get to eat smoked bacon sausage? I tell you, this one I think is worth the time and effort.

• 3 pounds ground venison
• 1 pound ground bacon
• 1/4 cup water
• 2 tablespoons Morton Tender Quick
• 2 tablespoons mustard seeds
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 2 teaspoons onion powder
• Other seasonings to your taste buds if you wish to add

If you don't have a meat grinder, chill the bacon until it's very hard and chop it finely. Then combine it with the rest of the ingredients, mixing thoroughly. Keep the sausage chilled in the refrigerator for 3 days (this gives time for the Tender Quick to cure the meat). Mix the meat once daily thoroughly.

Stuff the raw sausage into casings and smoke slowly in your meat smoker at 140 degrees Fahrenheit for two hours.

Then raise the temperature to 160F and continue smoking the sausages for 3 more hours. Kick the temperature up to 180F to sanitize the meat and finish smoking the summer sausages. When they reach 155F per meat thermometer, they are done.

Remove from the smoker and wrap in foil. Refrigerate for several days before eating. This will let the smoke flavor work its way into the middles of the sausages.

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This recipe, with photo to make your mouth water, comes from “AaronS” in southwest Indiana:

Deer Roll-Ups (Also Works with Wild Turkey Breast)

I take a package of bacon and cut it in half. Lay the half strips out on a cutting board.
I cut strips of venison approximately the size of the bacon and lay those on top of the bacon strips.
I season with seasoned salt and crushed red pepper.
I then lay sliced banana peppers on the venison (some people I know use pickles, and next time I plan to also include cream cheese), roll it all up, and secure it with a toothpick.
Grill until done.

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This recipe comes from “Whitetail54” in Raleigh, NC:

Cranberry Venison Roast

1 venison roast (3 to 4 pounds)
salt & pepper to taste
3/4 cup double-strength beef broth (or 3/4 cup water and 2 beef bouillon cubes)
1/4 teaspoon ground cinnamon
4 to 5 tablespoons cream style horseradish ( I used 3)
1 can (16 ozs) whole cranberry sauce

In a saucepan, heat broth, cinnamon, horseradish and cranberry sauce. Stir to break apart cranberry sauce and bring to a boil.
Place the roast in a crock pot. Pour sauce over roast and cook on low for 6-8 hours or until fork tender.
Thicken juice with mixture of flour and water to make a gravy.

I like to serve this over egg noodles.

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“TxHunter” from Fort Hood, TX submitted this great Mexican venison recipe:

Venison Enchiladas/Burritos

1 lb venison burger
1 lb Jimmy Dean Sausage
1 packet of taco seasoning
1 med onion
1 jar of salsa
A few sprigs of cilantro finely chopped
10 large flour tortillas
1 lg can of enchilada sauce
2 pkgs Kraft Mexican Cheese

Preheat oven to 350.

In a large skillet brown the burger and Jimmy Dean Sausage. Drain meat if desired. Add onion, taco seasoning, cilantro, 1/2 jar of salsa until done. Slightly coat flour tortilla with enchilada sauce. Spoon enough meat mixture and cheese to fill enchilada. Roll the tortilla into a burrito and place in a shallow baking pan. Pour remainder of Enchilada sauce over rolled burrito, sprinkle with leftover cheese and bake for approximately 15 to 20 mins in the oven.

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This recipe is from “bn2hunt” in Iowa:

Old Fashioned Venison Stew

1½ cups water
2 envelopes onion gravy mix
¼ tsp. ground thyme
3 tbsp. vegetable oil
6 carrots, cut into one-inch cubes
1 cup frozen peas
½ cup beer
1 tbsp. packed brown sugar
2-3 lbs. deer stew meat
1 bay leaf
6 medium parsnips, cut into one-inch cubes

In small bowl, blend water, beer, gravy mix, brown sugar and thyme. Set aside. Remove all fat and silver skin from meat. Cut into one-inch pieces.
In Dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to Dutch oven. Reduce heat and cover. Simmer until meat is almost tender for 1-1½ hours, stirring occasionally.
Add carrots and parsnips; cover. Cook 20 minutes longer. Discard bay leaf before serving. Serves 6-8.
We use potatoes instead of parsnips and don't eliminate the beer. It’s not near as tender without the beer.

These awesome recipes are only a “taste” of what you’ll find on the forum. Be sure to visit and browse and don’t forget to leave your favorite wild game recipe for the rest of us to enjoy as well!