Explore Products Wild Game Recipes

These are some of our employees favorite wild game recipes. We found them to be exceptional! Feel free to share these with your friends but please remember to mention where you found them! If you have a favorite recipe that you would like to share please email us.

Crock Pot Goose

  • 1 goose breast and 2 legs
  • apple juice or cider
  • white wine
  • 1 large onion quartered
  • 1 orange quartered
  • 3 or 4 cloves garlic
  • 1 generous handful of pickling spice
  • hamburger buns (optional)

This recipe is best prepared in the morning and allowed to cook all day. In a large crock pot place the breast and legs so that the cover will fit tightly (may need to halve the breast). Breast may be left on bone or removed. Add the onion, orange, garlic and pickling spice. Fill crockpot 1/2 full with wine and the other half with cider. Cook on low until suppertime. Goose will fall off bone. Remove goose from liquid and carve into thin slices. May serve on hamburger buns with salt and pepper or with BBQ sauce. This tastes like roast beef!

Grouse Surprise (Casserole)

  • 4 grouse (may use pheasant)
  • 5 or 6 strips bacon
  • 4 tbsp butter
  • 1/2 cup onion chopped
  • 1/2 tsp oregano
  • 1/2 tsp poultry seasoning
  • salt & pepper
  • 1 bottle white chardonnay
  • 1 can cream of mush. soup
  • parsley
  • 2 to 4 cups cooked wild rice

De-bone grouse and cube. Sauté' in large frying pan with bacon, onions, butter, and seasonings. While sautéing add white wine and simmer off. Requires about 1/2 bottle of wine with the rest going into the cook. In a baking dish add soup with 1/2 to 3/4 can water. Pour contents of frying pan into baking dish and add desired amount of rice and parsley. Bake in 350° oven for 10 to 20 minutes until desired consistency is reached.

Pheasant In Orange Sauce

  • 4 pheasant breasts on bone
  • 1/3 of 1 lb 2 oz. jar orange marmalade
  • 1 8 oz. bottle French dressing
  • 1/2 cup water
  • 1 package Lipton's onion soup mix

Mix all ingredients in a shallow baking dish. Lay pheasants in dish and marinate 2 to 4 hours turning pieces occasionally. Bake in 350° oven 1 to 1 1/2 hours turning pieces occasionally. Serve with brown rice and cooked broccoli or carrots

Venison Scaloppini

  • 2 Lbs of steak
  • 6 tbsp olive oil
  • 1 tsp garlic powder
  • 12 oz. can whole tomatoes
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp parsley flakes
  • 4 slices mozzarella cheese

Cut steaks into 4 equal portions. Brown in skillet with garlic & olive oil. Add tomatoes and other seasonings. Reduce heat as low as possible and simmer 45 minutes. Spoon tomatoes and juices into baking dish. Arrange steaks and cover with mozzarella slices. Bake in 400° oven for 10 minutes or until cheese is just starting to brown. Serves 4

Venison Teriyaki Kabobs
  • Approx 2 lbs of steak
  • 2 or 3 green peppers
  • 1 can pineapple rings
  • 2 or 3 onions
  • cherry tomatoes
  • 1 cup soy sauce
  • 1/2 cup olive oil
  • 1 cup teriyaki sauce
  • 1/4 cup Worcestershire sauce

Combine last 4 ingredients in a Tupperware type container with lid. Cut meat, onions and green peppers into large chunks. Put meat, vegetables and pineapple rings in marinate and refrigerate overnight. Skewer 1 chunk meat, 1 chunk green pepper, 1 chunk onion, 1 cherry tomato and 1 folded pineapple ring. Repeat until all ingredients are used up. Grill or broil.

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