wild game recipe

Grilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion Topping

A Taste of the Wild Recipe Featured Recipe

A feast for the eyes, and the taste buds, this elk burger is crowned with crispy homemade onion straws that balance the creamy infusion of blue-cheese butter added during the last minutes of grilling. You can add some crisp Romaine lettuce and mayo to the bun, or season your burger with a pepper-blend just before grilling if you prefer.  Note…

Szechuan Turkey

As featured in the Outdoor News Taste of the Wild

Turkey hunters who are searching for some new recipes to utilize that stash of protein you’ve got in the freezer, here will want to craft this recipe that works well for the tougher nature of that meat by using ground turkey instead of chunks of meat.

Cajun Dove Poppers

Recipe By: Tim Kraskey, Maple Grove, Minnesota

A pop of heat thanks to thin slices of jalapeno, the sweetness of fig and a punch of Cajun flavor in the marinade of this dish give your wild game poppers a whole new meaning with this Taste of the Wild recipe. Prepare them on the grill, or use your oven, but we’d recommend using a digital meat thermometer for the perfect popper!

Upland Bird Creamy White Chili

A Taste of the Wild recipe for using pheasant, quail, wild turkey or partridge

    INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be used) 2 teaspoons chili powder 1 3/4 teaspoons ground cumin 1 teaspoon salt 1 teaspoon white pepper 1 can (4 oz.) diced Green Chilies…

Spicy Venison Jambalaya

Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the sausage or brats you’ve got stashed away in the freezer from last year’s deer season, the primary reason you’ll love it is because it is one of those dishes that just gets better with re-heating.

Fair Day Venison Corn Dogs

Contributed by Stacy Lynn Harris

Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, just place them in freezer bags and bring them out during hunting season to quickly reheat.

Pan Roasted Pike with Roasted Carrots and Honey-Vinegar Glaze

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press.

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural sweetness, while slivered almonds, chile flakes, and a little fresh dill pull the whole plate together.

Bear Meat Bratwurst Sausage

Chef and Author Eileen Clarke dubbed these "Bear Hot Brats" and offers options for cased or patty type sausage prep.

Chef and Author Eileen Clarke dubbed these “Bear Hot Brats” and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be utilized to prepare homemade bratwurst sausage with this recipe.

Pecan Crusted Wild Game Filet Mignon

A Winning Entry into the Outdoor News Taste of the Wild Recipes and More Contest

  An original recipe  © by Tim Kraskey, of Maple Grove, Minnesota Pecan Crusted (Wild Game) Filet Mignon 1/2 Cup pecans, toasted 1/2 Cup flour 2-3 Tablespoons fresh thyme, chopped 2 Tablespoons fresh rosemary, chopped 4-6 cloves garlic, minced 1 whole filet mignon or back strap (venison, elk, or buffalo) trimmed of fat Vegetable oil 1/2 Cup Dijon mustard 1/8 Cup…

Stir-Fry Bear

A recipe by Glenn and Judy Helgeland

The bear meat handling/cooking instructions included with this recipe are from a book by Bill “Bearcrazy” Wiesner published by Target called The Bear Hunting Obsession of a Driven Man.