Warning
The below recipes are exremely delicious.  These wild game recipes will make Emeril Lagasse beg for advice!!  Check out Beast Outdoors top 10 wild game recipes right here at
 Beast Outdoors.com

One of the reasons we enter the woods, if not the biggest reason, is to "bring home the bacon!"  There is nothing like prepaing a hot meal for your friends and family that you brought home from the woods or water.  Some wonder what are some of the best ways to prepare wild game...well here is the answer!  Enjoy them all!!!!! 

  Pan Seared Duck Breast

Home-style Wild Game Rub

·       ¼ cup Kosher Salt

·       ¼ cup Ground Black Pepper

·       ¼ cup Sweet Paprika

·       1 Tbls. Brown Sugar

·       1 Tbls. Granulated Sugar

·       2 Tbls. Dried Thyme

·       2 Tbls. Garlic Powder

·       1 Tbls. Onion Powder

·       1 Tbls. Juniper Berries, Crushed (optional)

·       1 Tsp. Cayenne Pepper

                                   Ginger Marmalade Venison Meatballs

·        Per pound of ground Venison:

·        1 Tbls. Fresh Ginger fine dice

·        1 Tbls. Garlic fine dice

·        2 Tbls. White Onion Fine dice

·        ½ tsp dried basil or 1 Tbls. Fresh

·        1 Tbls. Orange Marmalade

·        Salt and White Pepper

·        1 Egg

·        Italian and Panko Breadcrumbs

·        1 Tbls. Red chili paste, more if desired.

Saute Ginger, Garlic and Onion in equal parts Olive and Sesame Oil, til slightly browned and aromatic. Remove from heat. Gently mix all ingredients together, add enough breadcrumbs just to bind. Roll into small meatballs. Brown meatballs in non-stick pan or layout on sheet tray and brown on low broil in oven. Add meatballs to gravy and let cook on low for about an hour.

Gravy: 1 Tbls. Orange Marmalade per cup of Beef gravy (Jar, Can or Powdered)

    Venison Sausage

·        1 lb. Ground Venison

·        1 lb. Ground Pork

·        3 Tbls. Onion pureed

·        2 Tbls. Garlic pureed

·        ½ tsp dried basil

·        1 Tbls. Fennel Seed – whole

·        1 tsp Cayenne Pepper

·        ½ tsp. Red Pepper Flakes

·        Dash Liquid Smoke

·        1 Tbls. ground Black Pepper

·        1 tsp. Montreal Steak Seasoning mix

·        1 tsp. ground coriander

·        1 tsp. ground cumin

·        Salt and white Pepper

·        1 Egg White

·        Italian Breadcrumbs

Mix well and let set overnight in frig. Form in patties or links, Cook on indirect heat on grill for ½ hour or until cooked through.

Venison Steak w/Horseradish Sauce

Marinade:

·        ¼ cup Extra Virgin Olive Oil

·        2 Tbls. Uncle Mikes’ Wild Game Rub

·        2 Tbls. Fresh Chopped Garlic

·        2 Tbls. Fresh Rosemary

·        1 Tbls. Fresh Thyme Leaves

·        1 tsp. Kosher Salt

·        ½  tsp. Ground Black Pepper

Fresh herbs a must! Do not be afraid to marinade for several days. Cook to only Med-rare !!!!

Horseradish Sauce:

·        3 Tbls. Mayonnaise

·        2 Tbls. Sour Cream

·        2 Tbls. Cream Cheese - softened

·        1-½  Tbls. Miller’s^® Prepared Horseradish

·        ½ tsp. Wortchestershire Sauce

·        pinch Kosher Salt

·        good pinch White Pepper

I like to trim and thinly slice the steaks for my guests. Great when served with some toasted sliced baguettes.

Venison Stew w/ Duchess Potatoes

·        1 to 2 lb. Venison stew meat

·        Uncle Mike’s Wild Game Rub

·        ½ cup chopped Onion

·        2 Tbls. chopped Shallots

·        1 ½ cup sliced Carrots

·        1 ½ cup fresh Green Beans – 1” pieces

·        ½ lb. Fresh Mushrooms - Quartered

·        2 Tbls. Tomato Paste

·        2 Sprigs Fresh Thyme Leaves

·        2 Bay Leaves

·        2 tsp. fresh Marjoram

·        4 cup Chicken stock

Garlic Mashed Potatoes for Duchess

·        2 lb. Yukon Golds – Peeled

·        ½ Stick unsalted butter

·        ¼ cup Sour cream

·        Kosher salt & White pepper to taste

·        ½ tsp. Garlic powder

Roux (Roo)

·        ½ lb. Unsalted Butter

·        1 – 1.5 cup Flour

·        Cook in small saucepan on low flame for at least ½ hour stirring occasionally

Rub some Uncle Mike’s Wild Game Rub on the stew meat and brown with olive oil in a cast iron pan or Dutch oven. Add all else and cover, cook in oven for 1.5 to 2 hrs or more at 350 til meat is tender. (You can also use a Crock-Pot on high for a few hours). Thicken with roux* but be careful not to shred the meat. Pipe or spoon mashed potatoes on top of stew and brown under broiler.

Canada Goose Stuffed Hot Peppers

·        4 – goose breasts, boneless, skinless

·        2 oz. Wortchestershire Sauce

·        1 oz. Soy Sauce

·        1tsp. liquid Smoke

·        1 tsp. Montreal Steak Seasoning

·        ½ tsp. Crushed Red Pepper

·        1 Tbls. Hot Sauce

·        Squeeze ½ Lime

·        1 Tbls. Olive Oil

Marinate breasts for two days. Grill to Rare and cool in refrigerator. Grind, food process, or cut up very small.

-      Stuffing

·        ¼ Onion – fine dice

·        2 Tbls. Chopped Garlic

·        16 oz. Ricotta Cheese

·        3 oz. Parmesan Cheese

·        4 oz. Sour Cream

·        2 Tbls. Mayo

·        ½ Lemon – Zest and Juice

·        Fresh Herbs – basil, thyme etc..

·        Hot Sauce

·        2 Eggs

·        Italian Breabcrumbs

·        Salt & White Pepper

·        Goose meat – processed as described above

·        Banana Peppers – cut in half, de-seeded

Sauté onion and garlic in some olive oil just to soften. Add all ingredients together in a large bowl and mix thoroughly, add just enough breadcrumbs to make a loose stuffing.  Stuff peppers, drizzle with olive oil, sprinkle with more parmesan cheese, bake on a sheet tray in pre-heated 350^o oven for 45 minutes.

        Hawaiian Wild Turkey Skewers

·        Boneless, Skinless Wild Turkey Breast

·        1 – “Gold” Pineapple – Peeled & Cut into ½ inch cubes

·        Red & Yellow Peppers – ½ inch squares

·        Red Onion – ½ inch squares

·        Bamboo skewers – Soaked in H₂O for two hours

Marinade:

·        4 Tbls Teriyaki Sauce

·        2 Tbls. Brown Sugar

·        1 Tbls Soy Sauce

·        1 tsp. Chopped Garlic

·        ½ tsp. dried basil

·        2 Bay Leaves

Cut turkey across the grain into strips about ¼” in diameter. Thread onto skewers and alternate with Pineapple, Onion and Peppers. Marinate for several hours. Cook on gas grill or Charcoal grill for best flavor. Baste periodically. Cook til just done. Serve over Jasmine Rice.

Check out the bottom of the page for Mrs. Genters special..."trailer treat stew"