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arrowflipper's picture
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Joined: 01/03/2011
Posts: 578
Favorite Game Meat Recipe

I'm sorry if this has been a topic before, but since I've been on this site for only a few months, I don't remember this being talked about before.  Reading Groovy Mike's bacon burger recipe this morning reminded me that I'd like other new ways of fixing my wild game.

What is your favorite Game Meat recipe?  I am always looking for new recipes and I'm sure some of you out there have some great ones.  Please share one with us.

Here's one that I've used and everyone seems to love it.

Deer Beer Chile


4 Cups cubed or burger venison

2 Cans kidney beans

2 strips of bacon  -  cut into ½ inch pieces

2 large cans of tomato sauce

1 can of tomato paste

2 tomatoes

1 large green pepper   -   chopped

1 large onion  -  chopped

3 cloves of garlic   -   chopped

1 bay leaf

½ Cup of brown sugar

3 cans of beer

1 large far of chili powder

Salt & Pepper to taste


Fry meat & bacon until brown.  (pour off grease and/or oil)  Add all ingredients (except beer), bring to a boil, turn down and simmer for one or two hours.  Add two cans of beer and simmer another hour.  Add another can if needed to thin it out.  Season to taste.


Serve with warm sourdough bread or other similar heavy bread.


hunter25's picture
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Location: Colorado western slope
Joined: 11/13/2009
Posts: 3040
Your recipe sounds great and

Your recipe sounds great and I'm sure to give it a try. Except for the onions as my dad gets deathly ill if he eats one so i never developed a taste for them either.

Here's my quick and easy recipe. I just quickly brown some steaks and then dump a can of golden mushroom soup on top and let them simmer for about another hour. The steaks literally fall apart after that and any game taste is gone so even your picky friends won't notice.

niceshot_smitty's picture
Location: Los Alamos, NM
Joined: 06/08/2011
Posts: 452
man you make me really

man you make me really hungry.  thats soud so good right now. i hopefully i get to try it this fall.  any one got a recipe for Wild Hogs?

arrowflipper's picture
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Joined: 01/03/2011
Posts: 578

Have you ever had boudin?  It's a Cajun recipe of ground pork, some onions and other vegetables and lots of rice.  It's stuffed into a casing and either fried or boiled.  Instead of a casing, I roll mine into little balls and call em "Boudin Balls".  I made mine from a wild hog I shot in Mississippi. 

Other than that, I fix my wild hog just like any other pork.

groovy mike's picture
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Joined: 03/19/2009
Posts: 2539
My wife is the cook but.........

My wife is the cook.  But what I know of her cooking is that I like to eat it.  The wild game that she prepares is amazing.  My favorite is probably pheasant, partridge, or wild turkey all of which are prepared the exact same way.  First, I clean and skin the bird.  Then I rinse it in cold water and soak it in refrigerated salt brine over night.  If the water has blood in it, change the water and add more salt.  When she is ready to cook the bird, it comes out of the refrigerator and out of the salt water.  Let it drain over the sink a few seconds then it goes into the roaster.  Beneath the bird holding it off the bottom of the roaster put a few halved or quartered potatoes, small onions, and chunks of large carrots.  These will soak up the drippings and are roasted fatty goodness on their own.  Cut a whole lemon into quarters and stuff it inside the bird with a few stems of rosemary and sage.  As the bird roasts the lemon juice boils out of the lemon wedges steams through the meat and runs down the bird.  Sprinkle with olive oil and salt, cover and roast until done.  There may be more to it than that, but its what I have taken note of when I am lurking around the kitchen waiting for my chance to get some on my plate.


arrowflipper's picture
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Joined: 01/03/2011
Posts: 578

OK guys, here's my ultimate wild game recipe.  It makes my mouth water just typing it up on here.  Give it a try and let me know what ya think.

Venison Roll-Ups




½ cup minced onions

2 cups or more diced or shredded venison or... elk, moose, beef...

3 T butter or margarine  (who likes margarine??)

1 can Cream of Mushroom soup

2 cups dark brown gravy, or more  (I often use brown gravy mix)


To make the filling, blend ½ cup Cream of Mushroom soup and at least 1 cup of the gravy.  (reserve rest of soup and gravy for the sauce)  Stir in the minced onions and shredded meat.  (reserve the butter to be dotted on the filling after it’s spread over the bread)


I use frozen Rhodes bread but your own bread recipe is as good or better.  After the Rhodes bread thaws, I roll it out pretty thin into a large flat.  (about 14 inches square if I can)  Spread the filling over the bread, dot the filling with pieces of the butter and roll it up.  Then slice into 1 and ½ inch thick slices and place them in a baking pan, sliced side down.  (like cinnamon rolls)   Give them room in the pan.  Cover and put in a warm place and let rise until plump and fat.  Bake at 375 degrees for 30 to 35 minutes. 


To make sauce, add a little milk to the reserved gravy and soup until a nice, thick, smooth consistency.  Put one or two rollups on your plate, smother with the gravy and indulge yourself.


I use one of two types of meat.  I pressure can several jars of venison each year and that works great.  Or, if I use fresh meat, I cook the meat (usually a roast, but steaks work as well) slowly in a little water for a long time.  (a crock pot works great)  I put some beef stock in the water and let it all simmer for a few hours.  This gets the meat extremely tender and juicy.  Then I cut it into little pieces or just shred it for the filling.


Ca_Vermonster's picture
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Location: San Diego, CA
Joined: 07/27/2007
Posts: 5813
If I ever get a deer again

If I ever get a deer again ::whistling:  I will have to try one of these.

I keep it simple.  Salt, pepper, butter, and onions in a frying pan.  Nothing better!!! Thumbs up

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