Big Game Recipes

Best Wild Game Recipes for Small Holiday Gatherings

The holidays probably look a little different for a lot of you this year. But even if you’re staying at home to celebrate, your wild game menu doesn’t have to suffer. We’ve pulled together some of our favorite wild game recipes for small holiday gatherings, so you can still create a spread to impress, from…

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Papas Con Chile

Papas Con Chile is essentially a Mexican version of mashed potatoes from our Sporting Friend, Susie Jimenez. The only thing you may want to add to your version is cheese. And, like Susie mentions in the recipe, you can add your favorite wild game to this dish and make it more of the main meal,…

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Cilantro Jalapeño Compound Butter

This cilantro jalapeño compound butter recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.”

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Parmesan Taco Shells

This parmesan taco shells recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down. These parmesan taco shells can easily be turned into crackers or cups. Fill with salads, tuna…

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Stuffed Meatballs

This stuffed meatballs recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down.

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smoked sausage

Jalapeño, Garlic and Lime Summer Sausage

I’m told that it’s called “summer sausage” because it can be stored without refrigeration because of the curing process. I keep my summer sausage in the refrigerator or freezer anyway. I’ve also made various forms of wild game summer sausage using only salt as a curing agent. Some people like big hunks of cheese in…

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Deer Scaloppine

There are many versions of the classic Italian scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteéd with wine, chicken, beef, or veal stock and a handful of other ingredients. The key is to watch the cooking time. Sliced thinly, your venison will overcook in a heartbeat. 

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Smoked Pulled Venison Shoulder or Neck Roast

Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.

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Sweet-Hot Jerky

Based on a casual observation of my hunting buddy’s jerky choices, I’d say that sweet- and hot- flavored jerky is about even with teriyaki. Turning venison into jerky is a natural. It’s lean, practically devoid of fat, and dries out faster than beef. The meat has to be trimmed of all visible silver skin, sinew,…

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