Wild Game Recipes

Contributor Brad Fenson gives his readers a hearty pasta sauce recipe to help round out the cold winter months.

Bacon, pasta, cheese and ground venison all make good combinations. However, when bundled and smoked, they quickly become a new favorite. Read on, for exactly how to create this fantastic dish.

Contributor Brad Fenson takes his readers on a culinary journey that may be familiar to connoisseurs of Chinese cuisine. Read on for how to give your buck or bull a very distinctive flavor.

Contributor Brad Fenson takes to the grill, to cook up some delicious venison burgers. Follow along to see exactly how.

If you are feeling under the weather, perhaps a bowl of medicine bird soup is the cure. Even today, trappers will make soup from a ruffed grouse to treat colds and other ailments.

Contributor Brad Fenson shares a dish he learned on the Hawaiian island of Moloka'i: steaks served in a fusion between German schnitzel and Polynesian teriyaki sauce.

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

While venison is not typically paired with tikka masala, it works exceptionally well. The sauce is rich with butter and cream, and the unique blend of spices adds comfort and warmth.

In addition to being good for you, bear meat is delicious. A robust stew is considered comfort food in most circles, and you can kick it up a notch with a medley of peppers.