It seems everyone’s life is hectic nowadays, and we are in need of a little break. I want to help make meal time a little easier. Recently, I looked back at some of my posts to see which ones folks visited most often. Easy, flavorful wild game recipes were some of the favorites, along with Ten Tips to Know When Preparing Venison.
As a result of this peek into my stats, I decided to round up the best quick, easy wild game recipes. These 10 recipes are from friends’ blogs as well as my own.
First, I know wild game is daunting to cook for many people. So I wanted to bring together wild game recipes that are straightforward and that make the most of each cut of meat. You’ll want to save this post for future reference because all of these are “must try, must keep” recipes.
To start with, I asked some of my food blogger friends for their favorite easy, delicious wild game recipes. Without sacrificing flavor, they have come up with great recipes that are also simple and quick. I am happy to be able to share their recipes along with my own.
Just click each link to get the recipe. Some of the recipes are on this post, but I have a link that will introduce you to that awesome chef and author!
1. Lil Smokies from Shayna from Weston Products
Check out their awesome products perfect for everything wild game and beyond!
2. Venison Chili from Hank Shaw’s Hunter Angler Gardener Cook
For the record, I have always admired Hank! For one thing, he has several crazy in-depth books that are “must haves” for people who hunt, fish, garden, and cook. The photography is amazing along with the wild game recipes.
3. Venison Burger: A Foodie Fantasy from Stacy Lyn’s wild game recipes
From my own blog, check out this venison burger. This wild game recipe is truly quick, easy, and delicious.
4. Dutch Oven Venison and Pumpkin Stew Recipe from Scott Leysath, The Sporting Chef
Now, this man can cook wild game! He comes to my home to film for The Sporting Chef TV Show, and he has a plethora of cooking information. Seriously, I don’t think there’s a cooking question that he can’t answer. Check out his books. For wild game recipes and more, don’t forget to watch the show on Sunday mornings on The Sportsman Channel.
5. Venison Pasta e Fegoli from Jim at Jim Casada Outdoors
Next, this venison pasta is another wild game recipe that is simple, quick, and easy to prepare. Jim is one of the nicest, most talented men I have ever met. Additionally, he has written myriads of best-selling cookbooks. They are packed with quick simple wild game recipes your family can enjoy all year! For a free subscription to Jim’s monthly e-newsletter, which includes several recipes each issue along with narrative material on the outdoor life, sign up at his website.
6. Chili Cocoa Crusted Venison with Berry Reduction from Stacy Lyn’s wild game recipes
Next up is a Harris family favorite. With chocolate and some spice, this venison makes a perfect Valentine’s Day dish.
7. Five Spiced Elk Meatballs from Randy King
I was so very happy to receive this amazing meatball recipe from Randy King from Chef in the Wild. He has a ton more like it on his website and his new book, Chef in the Wild: Reflections and Recipes from a True Wilderness Chef. Look at this crazy fantastic meal that Randy so kindly gave me to post!!
Randy King's Five Spiced Elk Meatballs with Sweet Chili Sauce and Green Bean Salad
Green Bean Salad
- 1 Pound Frozen Hari co Vert small green beans
- 1 pound frozen shelled edamame
- 1 can black beans drained
- ½ red onion shaved thin
- 1 cup Ginger Soy Dressing – Store Bought
- 1 Pound Ground Elk Meat
- 1 teaspoon Five Spice
- 1 teaspoon chili powder
- 1 teaspoon garlic fresh, chopped
- ¼ cup mayonnaise
- ½ cup bread crumbs
- 1 tablespoon sesame seeds
- 1 tablespoon sliced thin green onions
- Salt and Pepper
- 1 cup Sweet Chili Sauce
Green Bean Salad
- Bring a 2 quart pot of water to a boil. Make an “ice bath” – basically a large mixing bowl with a 50/50 ratio of ice and water.
- When the water is boiling add the edamame and the Hari co Vert’s. Let stand in water for 3 minutes, stir one time. Drain vegetables into colander then add the vegetables to the ice bath. Let them cool, remove any excess ice and then drain in the colander. Refrigerate until ready to make salad.
- When ready toss the hari co verts/ edamame mix with the drained black beans, shaved onion and ginger soy dressing. Serve cold.
- Heat oven to 350°. In a medium sized mixing bowl add everything but the sweet chili Sauce. Mix well, by hand, for 2-3 minutes.
- Using a small ice-cream scoop make 1 ounce meatballs, you should get about 18 from this recipe. Place each meatball on an ungreased cookie sheet and bake for 20 minutes. A little pink in the center is desired.
- When done carefully transfer the cooked meatballs to a mixing bowl. Add the sweet chili sauce onto the meatballs. Carefully toss or stir to fully coat the meatballs with the sauce.
- Garnish with thin sliced carrot and green onions. Serve hot.
8. Venison Bulgogi from Paula Young Lee
Bulgogi is a one of the most famous meat dishes of Korea, and this recipe rocks…just like Paula Lee. She is a super talented writer, so be sure to check out her amazing books. I would love to have her ability to entertain. I think I laughed throughout all of her books. Along with her humor, her love for the land and the animals on it shines through the pages of her books.
Paula Young Lee's Venison Bulgogi
- 2 lbs venison flank steak sirloin, ribeye, or other roast or steak cut
- 1 T vegetable oil
- ⅓ C soy sauce
- 3 T white sugar
- 1 T sesame oil
- 2 cloves of garlic minced
- 1 yellow onion sliced very thin
- 2 green onions finely chopped.
- 1 t red pepper flakes
- Pinch of black pepper
- 1 t ginger finely minced
- Dipping sauce:
- ½ c soy sauce
- 2 T sesame oil
- 1 t minced green onion tops
- 1 t minced garlic
- 1 pinch black pepper
- 1 t toasted sesame seeds optional
- Start by thinly shaving the meat. If you don’t have a shaver, slice the meat as thinly as possible, cutting across the grain, then spreading it out and pounding it with a meat mallet to break down the fibers. It’s okay if there are holes in it. Place in a non-reactive bowl, add oil, and toss to coat.
- In a large non-reactive mixing bowl, combine all ingredients except the venison and onions. When most of the sugar has dissolved, add venison and onion slices to the bowl and mix well. Cover and refrigerate overnight.
- Heat up a large sauté pan using high heat cooking oil. As soon as pan is very hot, place a few slices on the pan, laying them as flatly as possible. Turn when edges get crispy (it cooks very quickly.) Repeat until all the venison is cooked. In a small mixing bowl, add all ingredients for sauce: soy sauce, sesame oil, green onions, garlic, and black pepper, plus sesame seeds as a garnish.
- Serve venison with white rice and kimchi and dipping sauce on the side.
10. Venison Bourguignon from Stacy Lyn’s wild game recipes
Last but definitely not least, this venison bourguignon is one of my family’s favorite wild game recipes. The taste-to-time ratio is incredible.