Recipe Roundup: 4 of the Best Wild Game Meals

Here are four must-try recipes that will satisfy even wild game skeptics. Plus, they’re beginner friendly and don’t require hours of labor. Try them at home and you’ll probably add them to your regular rotation.

Venison Mississippi Roast

I recently found out about this simple slow cooker meal through a co-worker, and I think you’ll appreciate the discovery. The original recipe calls for beef chuck roast, but a front or hind venison muscle is a stunning swap. When finished, the meat should fall apart easily, perfect for serving on a homemade buttermilk biscuit.

Ingredients:

• 1 or 2 venison muscles, depending on size
• 6 to 10 peperoncini and some juice
• 1 packet or 4 tablespoons of ranch dip mix
• ½ stick of salted butter, cut in slivers
• Optional: 1 packet of brown gravy

Directions: Assemble in order, layering one item atop the other. Turn on low for 6 to 8 hours.

Bacon-Wrapped Venison Cheese Sticks

This grilled delight is a little tedious to assemble. But after one bite, you’ll realize it’s worth the time and effort. I came across the recipe on the Legendary Whitetails website a few years back and made a few tweaks to ensure the “burger” stays together on the grill. We serve it to all our hunting friends, and they always ask for the recipe. It pairs nicely with grilled zucchini and sweet potato fries.

Ingredients:

• 1 pound ground venison
• ¼ cup diced red, yellow and orange bell peppers
• ¼ cup diced onion
• ¼ cup diced mushroom
• 1 teaspoon minced garlic
• 1 egg
• Pepper, seasoning salt and garlic powder
• 4 unwrapped mozzarella string cheese sticks
• 4 pieces of uncooked thick-cut bacon

Directions:

1. Mix ground venison, bell pepper, onion, mushroom, minced garlic and egg in a large mixing bowl. Season to taste.
2. Slide each piece of string cheese down the length of a skewer so it sits in the middle.
3. Form the venison burger mixture around the piece of string cheese so that the cheese is completely encased.
4. Wrap with bacon and secure with toothpicks.
5. Grill until the bacon is cooked.
6. Serve on a stick like a corn dog or slide it onto a plate or brat bun.

Elk Stroganoff

Don’t tell my grandma, but I stopped making her stroganoff recipe when I found this one in the Cooking Across Turkey Country cookbook by the National Wild Turkey Federation. It overwhelms your taste buds in the best way and goes great with egg noodles or wild rice, although we prefer the latter. It works great with whitetail venison, too.

Ingredients:

• 4 tablespoons butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups thinly sliced mushrooms
• 1 pound sour cream (Daisy brand gives the best flavor)
• 10 ounces beef broth
• 3 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• At least ½ cup olive oil
• 4 tablespoons flour
• 2 pounds elk meat, thinly sliced or in small cubes
• 1 pound egg noodles

Directions:

1. Cook the wild rice or noodles per package instructions.
2. In a deep skillet or large pan, sauté the onion, minced garlic and mushrooms in butter.
3. When cooked, add the sour cream, beef broth, tomato paste, mustard, Worcestershire sauce, paprika, salt and pepper. Whisk until combined and let simmer, stirring occasionally.
4. In another skillet, add the oil over medium-low heat. Lightly flour the elk meat and season with salt and pepper. Place several pieces in the skillet and brown each side before adding to the sauce. Continue to brown the meat in batches until finished and serve when ready.

Cajun Wild Turkey Breast

This dish is juicy, tender and flavorful. Plus, it’s done in a half-hour and helps you break free from standard deep-fried turkey breast. I modified the original recipe from the NWTF Cooking Across Turkey Country cookbook so it’s easier to make. I wouldn’t say it’s heart healthy, but it’s definitely good for the soul. We serve it with steamed vegetables on the side.

Ingredients:

• ½ pound bacon, diced into ¼-inch pieces
• 4 tablespoons butter
• 1 ½ cups chopped onion
• 2 pounds boneless turkey breast, cut into 1-inch chunks
• 4 tablespoons vegetable oil
• 1 tablespoon Cajun seasoning, or more as desired
• 1 tablespoon Worcestershire sauce

Directions:

1. In a large skillet, fry bacon until crisp. Set aside and drain half the grease.
2. In the same skillet, sauté the onion in the remaining grease and 2 tablespoons of butter until tender. Set aside with the bacon.
3. In a large bowl, combine the turkey, vegetable oil, Worcestershire sauce and Cajun seasoning.
4. Add the mixture to the skillet with the remaining 2 tablespoons of butter and cook until the turkey is lightly browned and tender.
5. Add the bacon and onions back in and mix.
6. Serve over white or wild rice.

Check out the Wild Meat webpage on Bowhunters United for more tasty wild game recipes.