284 wild game recipes

Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Traditional pemmican made from ground caribou jerky, cranberries, raisins, brown sugar, and rendered suet. A high-energy survival food with deep Indigenous roots.

Barbecued Texas cabrito: young goat slathered in mustard and a chili-lemon-pepper rub, then smoked low and slow over indirect heat and mopped with a beer-and-citrus sop. Authentic Tex-Mex smoked goat, tender and bold.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Late making dinner? Try this dish that can be served with potatoes or rice.

Homemade venison jerky marinated in corn whiskey, soy sauce, Worcestershire, garlic, and red pepper flakes. Slow-dried in a low oven for jerky with a kick. Hunting season's reward.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

BBQ beaver tails braised with onions, sherry, mustard, and barbecue sauce, then topped with parmesan and baked. A traditional Canadian wild game preparation for an unusual cut of meat.

Slow-roasted venison ribs smothered in a maple syrup and brown sugar BBQ sauce with ketchup, Worcestershire, chili powder, and lemon juice. Baked until charred on top and fork-tender throughout.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Pan-seared venison steaks with butter, fennel, garlic salt, and basil. A 15-minute hunter's skillet recipe for tender deer steaks cooked medium-rare in a hot pan.

Juniper Marinated Medallions of Caribou Fillet recipe