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Wildgame recipes

Posted by on Nov. 1, 2010 at 10:25 PM
  • 40 Replies

Post your wildgame recipes here.

I wil be going through old posts and adding them here.


by on Nov. 1, 2010 at 10:25 PM
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Replies (1-10):
by on Feb. 8, 2012 at 6:26 PM
We use primarily wild meat, so I replace any recipe calling for hamburger with elk/deer/antelope burger
Posted on CafeMom Mobile
by Rhonda on Mar. 4, 2013 at 11:40 AM

Baked Possum
1 large possum, skinned, dressed, and washed
1 quart beer
4 tablespoons Tabasco sauce
1 1/2 tablespoons salt
2 onions, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
4 sweet potatoes
2 ribs celery, chopped
1 oz. whiskey
Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce
together. Place possum in a large roasting pan. Sprinkle the celery,
onions, and the garlic all over the possum. Pour the liquid mixture
over the possum as well. Cover and refrigerate overnight.
Preheat oven to 350F. Place the sweet potatoes around the possum.
Bake covered for 1 1/2 hours. Baste once or twice with the marinade
from the pan as the possum cooks.

by Rhonda on Mar. 4, 2013 at 11:41 AM

Brandied Orange Rabbit With Mushrooms
4 pounds rabbit pieces
1/2 cup brandy
1/2 cup frozen orange juice concentrate
4 tablespoons butter
2 cups mushrooms, sliced
1 tablespoon cornstarch dissolved in 1/2 cup orange juice
2 cloves garlic, crushed
curry powder, to taste
salt and pepper
4 carrots, julienned
Marinate rabbit in brandy and orange juice concentrate overnight.
Arrange rabbit in baking dish reserving marinade. In a skillet, melt
butter and saute mushrooms until barely tender. Add reserved marinade,
garlic, curry, salt and pepper. Thicken with cornstarch/orange juice
mixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour.
Add carrots and bake 1 hour longer.

by Rhonda on Mar. 4, 2013 at 11:41 AM

Cajun Frog Legs
16 good sized frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste
Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season
with paprika, onion powder, cayenne, black pepper, and desired amount
of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening
in a skillet. Lightly flour the frog legs and fry until golden brown

by Rhonda on Mar. 4, 2013 at 11:45 AM

California Wild Duck Stew
1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly−ground pepper
4 wild ducks, plucked, drawn and cut into serving pieces
20 small new potatoes
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
Combine with carrot, green pepper, onion, celery, garlic, olives,
tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves,
allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil
potatoes in salted water for approximately 15 minutes or until tender.
Add to stew just before serving.

by Rhonda on Mar. 4, 2013 at 11:45 AM

Carolina Roast Venison
5 pounds venison roast
1 onion, chopped
1/4 cup barbecue sauce, see below
1 tablespoon salt
2 tablespoon vinegar
black pepper
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce.
Soak venison in water, vinegar and salt for 4−5 hours. Remove and
wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion
and enough water to cover bottom of covered roaster. Bake in 325F oven
the first hour; then lower heat to 275 F for an additional 3 hours.
Baste often with sauce and juices from roast.

by Rhonda on Mar. 4, 2013 at 11:48 AM

Chinese Venison
2 lbs. venison steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 cloves mashed garlic
1/4 cup sherry
4 tablespoons peanut oil
2 cloves chopped garlic
1 1/2 cups boiling water
3 large green peppers, cut into 1/2 inch strips
1 cup sliced water chestnuts
3 tablespoons cornstarch
sesame oil
hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do
if meat is partially frozen). Make a marinade for the meat by combining
soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak
for 2−12 hours in the refrigerator. Dry meat on paper towels. In a
wok, heat peanut oil and saute chopped garlic until it turns golden
brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat
to oil and saute until brown (add just a dash of sesame oil to meat
while it's browning). Add reserved marinade and 1 cup boiling water.
Simmer 45 minutes or less time, if desired. When meat is tender,
remove and keep in warm oven. Pour marinade in separate pan and add
cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer
until thick. Stir−fry green pepper and water chestnuts in liquid
remaining in wok. Add meat and marinade gravy.
Add a dash of sesame oil to taste. Serve over boiled rice.

by Rhonda on Mar. 4, 2013 at 11:51 AM

Deviled Rabbit
1 rabbit washed in water, then diced
4 oz. fat bacon, finely chopped
1 large onion finely chopped
8 oz. mixed carrots, leeks and turnips − diced
5 tbsp. flour
1/2 cup milk
2 cups water
1 tsp. Worcester sauce
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
finely chopped parsley for garnish
Saute the bacon in a large saucepan with the onion, carrots, turnips,
rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add the
water and bring to the boil. Season with salt and pepper and reduce
the heat to low. Simmer, covered, until the rabbit is tender about
1 1/2 hours. Blend the milk and flour in a small bowl, stirring
continuously, and cook until the sauce is smooth and thick. Add more
salt and pepper if necessary, and serve at once, garnishing with

by Rhonda on Mar. 4, 2013 at 11:52 AM

Duck in Guinness and Honey
1 duck, trussed
2 Tbls. oil
2 Tbls. honey
1 Tbls. brown sugar
1 cup Guinness
pinch each nutmeg and cinnamon
1 1/4 cups demiglaze or duck stock
pinch each salt and pepper
Preheat oven to 475F.
Wash and truss the duck. Brush with oil and seal in a hot
oven until browned (about 10 to 12 minutes). Meanwhile, in
a heavy saucepan mix together the honey, sugar, Guinness and
spices and simmer for 10 minutes. Add demiglaze or stock and
continue cooking for another 15 minutes.
Season to taste with salt and pepper.
Reduce heat to 300F, cover the duck with the sauce and roast
for 60 to 75 minutes. Baste occasionally. Test with a fork.
If the sauce tastes too bitter at the end of cooking time, add
a little more honey. Remove from the oven and allow to rest
for a few minutes before carving.

by Rhonda on Mar. 4, 2013 at 11:52 AM

Duck and Roasted Walnut Salad
2 duck breasts
Salt and freshly ground black pepper, to taste
1/2 cup walnuts
Dressing (recipe follows)
1 cucumber, halved, seeded and thinly sliced
2 tablespoons chopped green onions
Preheat oven to 350 degrees. Place duck breasts on a rack in
a baking pan and season with salt and pepper; roast 45 minutes.
Let cool and slice thin. Spread walnuts on a cookie sheet and
roast at 350 degrees 10 to 15 minutes, or until they are brown
and give off a rich, nutty aroma; stir once or twice during cooking.
Prepare dressing. Toss a little dressing with cucumber slices
and arrange on a platter; fan duck slices on top. Spoon reserved
dressing over top and garnish with roasted walnuts and chopped
1 tablespoon raspberry vinegar
2 tablespoons walnut oil
1 tablespoon peanut oil
1 teaspoon soy sauce
2 teaspoons sugar
In a small bowl, whisk together vinegar, oils, soy sauce and sugar.
Use as directed above.

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