46 wild game recipes

Tame wild game with this braised venison in a mushroom sauce.

Venison pizza on homemade buttermilk honey dough with crumbled ground venison, cheese, onions, and herbs. A hunter's take on pizza night from scratch.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Hearty venison stew loaded with potatoes, carrots, corn, green beans, and wax beans in a thick, seasoned broth. A big-batch hunter's stew that feeds a crowd.

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.