284 wild game recipes

Scrumptious pastries made with succulent ground caribou, jalapeno peppers and tomato sauce.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

Bite-sized caribou meatballs made with ground pork, oatmeal, mustard, and a kick of hot sauce. Pan-fried crispy in minutes. Makes 5 dozen crowd-pleasing appetizers.

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.

Iowa deer steak strips simmer tender venison in a savory chili-sauce gravy with mushrooms, onion, and green beans, all spooned over buttered egg noodles. A hearty wild-game skillet supper.

Garlic steak stir-fry with round steak or venison marinated in soy, sherry, and ginger, then wok-seared with green peppers and water chestnuts. Served over rice.

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

Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Old-fashioned mincemeat pie with ground caribou, apple cider, raisins, currants, and warm spices, spiked with brandy. A lattice-topped holiday classic with a wild game twist.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.