“Tag: Cooking Wild Game”

A steaming pot of gumbo is a wonderful way to utilize any waterfowl you still have in the freezer. It’s quick and easy to prepare—a long simmer does the rest of the work.

If you like pizza, you’re going to love building a pie with a meat crust. That’s right—a meat crust—topped with tomato sauce, veggies and lots of cheese. Do we have your attention yet?

Wild duck is dark, flavorful meat that should be embraced for its texture and rich taste. Ragù not only allows the meat to hold its flavor but enhances it with a rich sauce and aromatic vegetables.

If you have some extra ground venison in the freezer, whip up a batch of Salisbury steak. It’s easy to make and a great dish to bring to hunting camp.

Goose pâté makes a great appetizer and can be taken to the blind in a cooler, along with cheese, crackers, pickles and snacks.

This recipe is great for lean wild game where keeping the meat moist while cooking is critical, and features a unique glaze built with sweet spice and ingredients to add a candied finish.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

You can eat this pastrami like any fine charcuterie, but make sure to save some thin slices for your next sandwich.

A flour tortilla stuffed with ground, seasoned venison that’s baked to a crispy brown finish is ... mmm, good. Want a taste? Check out our recipe then preheat the oven.