Wild Game Recipes

Want to learn how to handle a hog from field to table? Listen to a chef who dedicated a summer to doing just that. Here’s what she learned about cleaning and cooking wild hogs.

This recipe is a great way to turn a simple venison roast into something that tastes as if it came from your favorite takeout place. The meat becomes tender on the inside and crisp on the outside, and the sticky sauce brings together sweet, salty and spicy flavors. Serve it over a bed of rice and watch it disappear.

Want to cook up some empanadas with last year's deer? Look no further than the "Know When to Fold 'Em" venison empanadas, by Chef Holly Hearn of Game Girl Gourmet.

Looking for some ways to spice up your game cooking this offseason? Look no further than the list below, curated by the hunters and (amateur) game chefs of American Hunter.

Several friends and I often circle back to the same campfire debate about which wild game makes the best stew. Mule deer usually leads the pack, with moose close behind, but any well-handled game meat can stand out when you build the right layers of flavor. The real magic starts long before the broth simmers. It comes from the vegetables and mushrooms you choose.

An adventurous January hunt into the Sierra Madre Mountains of northern Mexico provided Brad Fenson the opportunity to cook Coues deer in traditional ways.

Looking for a way to use the ducks from this season? Check out this recipe for Thai-style duck fried rice from Game Girl Gourmet's Holly Hearn.

Homemade jerky is a staple with a lot of hunters. Deer, antelope, moose and elk all make excellent jerky. Surprisingly, geese do too. In fact, most any game animal will make palatable jerky. Here's how to make it with nothing but a woodstove, a knife and maybe some shears.

Venison is ideally suited for air frying, especially tender cuts such as the loin, inside, or center round or top sirloin.