Wild Game Recipes

Follow along as Brad Fenson explains the ancient origins and his specific take on this hearty dish.

Looking for some venison bites to take to your next family gathering? Brad Fenson has a recipe to fit the bill.

A host of upland game birds with light-colored meat can make exceptional table fare. In this recipe, a whole breast is used to make each "lollipop." Read on for more on this succulent way to prepare your upland harvest.

Ham and Swiss cheese pair wonderfully in a sandwich but also work extremely well to add flavors to a meatloaf. The two ingredients can be diced and shredded to add to a meatloaf or sliced to line the baking dish and top the loaf. A special sauce with mustard makes the dish complete.

An Italian pot roast starts with a soffritto base of finely chopped onions, carrots, and celery. The extra surface area brings out the flavors and provides a bed for the roast.

What sets this dish apart is the luxurious sauce—a velvety reduction of wine and broth that thickens over time, coating the venison in a rich, glossy finish.

Looking for a recipe that works with any goose, even a snow goose? Try Brad Fenson's Rum & Cola Pulled Goose.

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

Brad Fenson takes some fresh spruce grouse from a recent hunt in Saskatchewan, and turns them into an easy, delicious shawarma.