Small Game Recipes

Wild Turkey Breast Won Tons

It’s that time of the year – Turkey Hunting Season! These Wild Turkey Breast Won Tons are a fan favorite! Not only simple to make, the recipe yields enough for your own hunting party. Makes a great appetizer!

Roasted Quail with Pheasant Sausage Stuffing

This is a great way to stretch a few upland birds into dinner and makes good use of an older and “toothier” rooster for the stuffing. If you are adept at boning out a quail while keeping the body intact, it will allow for additional stuffing.

Rabbit Enchiladas with Tomatillo Sauce

Susie Jimenez is a special guest on The Sporting Chef show and she created this unique enchilada with an amazing tomatillo sauce. One note, Susie always recommends heating up your corn tortillas first before assembling. If you don’t, the corn tortillas will crack and not roll nicely. I always listen to Susie, so should you.…

“Stuff Anything” Wild Turkey Tenderloin

When Scott starts cooking, he just makes stuff up. So here’s a simple stuffed turkey tenderloin recipe that shows how you can really stuff anything into a turkey tenderloin and it will taste good. Check out Hi Mountain Seasonings Poultry Rub for this recipe.

Stuffed Boneless Quail

The key is brining!! Brine for 2-3 hours in saltwater to remove blood/gamey taste.

Stacy Harris Makes Fried Rabbit

Stacy Harris, cookbook author, sustainable living expert and incredible cook, fries rabbit and serves it on homegrown greens and jalapeno aioli. www.gameandgarden.com

Cooking Rabbit at One Eared Stag Restaurant, Part Two – Seared Rabbit Loin

Chef Ron Phalen takes us through cooking the rabbit loin and the accompaniments he includes are amazing! Don’t miss part one of this video here. [youtube width=”600″ height=”400″ video_id=”v5nPY8Pew_E”]

Cooking Rabbit at One Eared Stag Restaurant, Part 1: Rabbit Livers with Watermelon Rind Chutney

Rabbit legs, loins, and even liver; Scott is schooled on the different parts of the rabbit from Robert Phalen, the Chef of One Eared Stag restaurant in Atlanta. In this clip, Robert shows how to break a rabbit down and fry it similar to how you fry chicken. Don’t miss part two of this series here. [youtube…

Wild Pig Chile Verde

I recently made this at a Hunt.Fish.Feed event in Las Vegas where we served nearly 1,000 men, women and children – and there wasn’t bowl left! We served with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream. If we were at home, I’d add cold Mexican beer.

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