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Wild Game Recipes

Dutch Oven Wild Game Recipes

compiled by Luann Sewell Waters


Looking for some options to cook your freshly harvested deer? These recipes below ask for venison.

BIGOS (Polish Hunters' Stew) Serves 6
  • 4 strips of bacon , cut into 1 inch pieces
  • 2 T butter or margarine
  • 1 lb lean, boneless venison, cut into 1 inch cubes
  • 2 C chopped onions
  • 2 C finely chopped peeled apples
  • 10.5 oz can of beef broth
  • 2 C water
  • 1.5 t salt
  • 2 C sliced carrots
  • 1 lb Polish sausage, whole or cut into 1.5 inch lengths
  • 4 C coarsely shredded cabbage (about 1/2 lb)

In a heavy Dutch oven, pan fry bacon over moderate heat. When crisp, set aside to drain on paper towels. Add butter or margarine to bacon drippings. Add venison and brown well on all sides. Add onion and apple. Cook until apple is tender. Add broth, water, and salt; cover and simmer until mean is tender. Thirty minutes before end of cooking time, add carrots and sausage. 10 minutes before end of cooking time add cabbage and bacon and simmer gently until cabbage is tender.

Crockpot Deer Roast
  • 1 can mushroom soup
  • 1 can Rotel tomatoes
  • 1 pkg. dry onion soup mix
  • 1 T. BV—Broth & Sauce Concentrate (the “Beefer-Upper”)
  • 3 to 4 pound roast
  • 2 small cans whole green chilies

Mix first four ingredients together in crockpot. Add roast and spoon mixture over it.

Roast should be almost covered by mixture. Top with chilies (‘butterfly’ these open before putting in place.) Bring to a boil, then turn heat to low and allow to cook overnight. Serve with pasta or rice.

Hunter's Barley Soup
  • 1 c. chopped bacon
  • 4 c. ground venison (or ground beef)
  • 2 c. diced onions
  • 1 c. diced carrots
  • 1 c. diced celery
  • 1 c. diced red pepper
  • 1 c. diced potatoes
  • 3 garlic cloves, chopped
  • 1/2 c. tomato paste
  • 3 oz. beef bouillon cubes
  • 1 1/2 oz. chicken bouillon cubes
  • 1/4 c. Worcestershire sauce
  • 1 t. ground rosemary
  • 1/2 t. juniper berries
  • 1 t. thyme
  • 1/4 c. cornstarch
  • 3 qts. water
  • 1 c. white sugar
  • 1 c. red wine
  • 1/4 c. red wine vinegar
  • 1 t. orange zest chopped
  • 1 t. dry mustard powder
  • 1/2 t. nutmeg
  • 1/2 t. allspice
  • 1/2 t. ginger
  • 3/4 c. cooked barley

Saute bacon and venison with garlic until brown, add onions, carrots, celery, red peppers and potatoes. Boil for 20 minutes with 3 qts. water. While boiling, add all bouillon cubes, Worcestershire, tomato paste, rosemary, juniper berries and thyme.

Cook barley in separate pot with one gallon of water. Add to soup mixture when cooking with no water. In a separate pan, caramelize sugar; when red add red wine, vinegar, zest, dry mustard, allspice, nutmeg and ginger. Simmer until all sugar is dissolved and add to soup.

Thicken with 1/4 c. of cornstarch dissolved in 1/4 c. of water.

Yield: 1 gallon.

--from Neil Curry

Marinated Venison Brochettes (Deer Kabobs)
  • 2 pounds of venison loin, rump or flank steak. (will make approximately 12 to 15 brochettes)
  • vinegar and oil based Italian Salad Dressing (i.e. Zesty Italian).
  • 10 oz. jar of either mild or hot jalapeno peppers (sliced).
  • 1 pound bacon
  • 1 8 oz. jar of pearl cocktail onions (a.k.a. Martini Onions), or 2 to 3 small yellow onions cut into 1/2 inch cubes.
  • salt, pepper, seasoned salt to taste
  • wooden toothpicks and/or skewers

Remove as much of the "silver skin" and any connective tissue (white) from venison as possible and cut into strips approx. one and a half inches wide, by 1/2 inch thick by approximately three  to four inches long. Place all strips into large bowl and mix with Italian Salad Dressing and refrigerate overnight. HINT: Give the meat at least one stir overnight to marinate the venison strips evenly. Take each strip and place 2-3 slices of jalapeño at one end with one cocktail onion (or cube of onion). Roll (or fold) the onion/peppers inside the strip of venison, then take one strip of bacon and wrap around the venison roll, then secure in place by tooth picks. HINT: Spearing the toothpicks through the onion in the center of the roll really helps to hold everything together. Season outside of each brochette with salt, pepper or your favorite meat seasoning (i.e. Tony Chachere's Creole Seasoning, Cavender's Greek Seasoning etc.)

Brochettes can be grilled on a normal gas or charcoal barbecue grill, but be careful not to cook in direct flame.  Grilling over an open flame can be dangerous once the bacon fat begins dripping on the open flame, which can cause flare ups. Place meat where it will not drip on the grill burners, or charcoal.

For the safest (and most tender) brochettes, place in a slow smoker (225 degrees for 2 hours). Brochettes can also be broiled in an oven, but a pan must be placed below to catch drippings from bacon.

Do your best to remove all the toothpicks prior to serving (but you might also warn dinner guests to watch out for any you may have missed). Can be served with grilled veggies (i.e. zucchini, onions, bell peppers) and mushrooms on shish-kabobs.

A surprisingly tasty variation to the above involves placing a dried apricot in the brochette along with the onion and pepper!  

Squash Boats
  • 2 c. onion, chopped or diced
  • 1 pound ground meat
  • 4 squash or zucchini, each about 6-8 inches long (can use cucumber, too)
  • 1 T. olive oil (if using venison or lean beef)
  • 1/2 t. black pepper
  • 1 t. Worcestershire sauce
  • 2 c. shredded sharp Cheddar cheese (or cheese of choice)
  • 2 c. shredded Swiss cheese
  • 1/2 c. Parmesan cheese
  • Olive slices
  • Jalapeno pepper slices

Cut squash in half length (long) ways. Hollow out carefully using a spoon taking care to not break ends or bottom of 'boat.' Set aside.

Pre-brown ground meat with onion (in oil if very lean meat). Make sure meat well crumble, no large chunks. Add pepper and Worcestershire.

Spoon meat mixture into boats. Cover with shredded cheese, sprinkle with Parmesan and garnish with olives or peppers. Bake for about 20 minutes at 350 degrees.

Stuffed Venison Roll
  • 2 to 4 pound boneless venison roast
  • 1 package stuffing mix, (mushroom/onion flavor good to use with venison)
  • 1 jar mushroom pieces
  • 3 slices bacon, cut in half
  • Pepper
  • Cotton kitchen string

Heat oven to 325 degrees. Prepare stuffing mix according to package directions. Cut roast, if necessary, to desired thickness of 1 inch. Spread stuffing evenly over roast. Pat into place. Add mushrooms. Roll-up in jelly-role style. Tie with kitchen string, with a loop approx.. every inch. Place in roasting pan and top with halved slices of bacon. Add pepper to taste.

Cook for 20-25 minutes per pound of roast (two pound roast for 40-45 minutes). Check half-way through cooking time so you don’t overcook. Let sit for 10-15 minutes before carving for better slicing. A 2 pound roast will serve 4 to 6 people.

Venison Cheese Dip
  • 1 pound ground meat
  • Garlic powder, 1 t. (or to taste)
  • Black pepper, to taste
  • Cavender’s seasoning, to taste
  • 2 pounds Velvetta cheese
  • 8 oz. picante sauce, mild to medium hot

Brown meat with seasonings, drain if necessary. Melt cheese over low heat in large saucepan. Stir in meat and picante sauce. Serve hot in crockpot with tortilla chips.

Venison Chili
  • 1/2 lb dry red beans, cooked
  • 4 lbs ground venison
  • 1 1/2 lb smoked pork jowl, cubed
  • 6 onions, chopped
  • 2 green peppers, chopped
  • 1 bulb garlic, minced
  • 3 to 4 T chili powder
  • 1 t cumin seed
  • 1 t oregano
  • 1 t paprika
  • 1/2 t crushed red pepper
  • 1 large can tomatoes
  • 1 can tomato paste
  • 1 small can green chilies

Cube pork jowl and cook in skillet until lightly brown. Add venison, onion, green pepper, and garlic. Cook until gray in color. Add chili powder, cumin seed, oregano, paprika, and crushed red pepper. Stir well. Add tomatoes, tomato paste, green chilies and red beans. Mix well. Simmer about 1.5 hours. Add salt and pepper to taste.

Venison Paprika
  • 2 1/2 - 3 lbs venison stew cut into 1 inch cubes
  • 1/2 C flour
  • 3 T paprika
  • Salt and pepper
  • 2 T butter
  • 2 med onions, chopped
  • 2 cloves garlic
  • 1 t marjoram
  • 1 - 11 oz can tomatoes or 1 can tomato sauce
  • 1/2 C sour cream, at room temperature
  • 1/2 C wine

Shake meat cubes in plastic bag with the flour, 1 T paprika, salt and pepper. In Dutch oven melt butter and sauté coated venison cubes until browned (you may have to brown the cubes in stages, do not crowd them to get nicely browned). Remove cubes to warm dish and in the same Dutch oven sauté onions and garlic with 2 T paprika until soft.

Then add marjoram, tomatoes and wine. Add browned venison cubes and simmer over low heat until meat is tender (45 min. to 1.5 hours). Just before serving, stir in 1/2 C sour cream. Serve with egg noodles, pasta or rice.

Venison Stew w/ Potato Dumplings

Yield: 8 servings

  • 1/4 cup shortening
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp salt
  • 10 1/2-oz can beef broth; undiluted
  • 5 cup water
  • 2 Tbsp lemon juice
  • 1 medium onion, sliced
  • 2 cloves
  • 1 bay leaf
  • 3 lb venison stew meat; cut into 1 1/2" pieces
  • 1/2 cup burgundy (optional)
  • 2 lb potatoes peeled
  • 4 slices white bread
  • 1 tsp salt
  • 1 Tbsp onbion; grated
  • 1 tsp parsley flakes
  • 2 eggs well beaten
  • 1 cup all-purpose flour

Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 1 1/2 tsp salt and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce heat and simmer for 2 hours. Add burgundy if desired.

Shred potatoes; drain well. Remove crust from bread and discard. Tear bread into 1" pieces. Combine bread, potatoes, 1 tsp salt, 1 Tbsp onion, parsley and eggs. Roll balls lightly in flour. Drop dumplings into simmering stew.

Cover and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf.

Buffalo or Beef

The following recipes are great for buffalo, beef, or other game meat.

Buffalo, Bacon and Beans

adapted from The Food Journal of Lewis & Clark-Recipes for an Expedition by Mary Gunderson

  • 1 pound buffalo roast, cooked and cut in 1-inch cubes or shredded (cook ahead to speed prep., may want to add diced tomatoes, or Rotel, to add to flavor and also tenderize meat)
  • 1/2 t. Cavender’s Greek Seasoning
  • 1/2 t. black pepper, freshly ground
  • 1/4 pound bacon or 1 jar pre-cooked bacon bits
  • 1 med. onion (or 1T. dried onion)
  • 1 1/2 cups cooked Great Northern beans
  • 4 c. buffalo (or beef) broth, to taste
  • 4 c. water, if desired

Combine meat, with bacon, onion, beans. Add broth and water to desired amounts.

Bring to a boil, reduce heat to low simmer. Cook, covered for about 30 minutes, stirring often.

Really Good Chili
  • 1 pound ground meat
  • 2 t. garlic powder
  • 2 T. chopped onion (dehydrated) or 1/2 c. fresh onion, chopped
  • 1/4 t. red pepper
  • 1 t. powdered comino (cumin)
  • 1 t. paprika
  • 1 t. oregano
  • 1/4 c. chili powder (can vary to taste)
  • Water (varies with personal preference and amt. of moisture in meat)
  • Oil, to saute fresh onion

Sear meat until gray. Add all other ingredients, mix well. Add water if desired. Cook over low fire till meat is well done, stirring occasionally. Serves 4.

This freezes well if you wish to make a larger recipe.

Wildgame Meat Balls
  • 1 pound wildgame sausage or ground meat (add Italian seasoning or oregano, to taste, if using plain meat)
  • 16 ounces grated cheddar cheese
  • 3 c. biscuit mix

Crumble meat into large bowl. Mix thoroughly together with cheese and Bisquick. Roll into small balls (larger than regular marble, but smaller than a steelie*). Bake for 15-20 minutes at 350 degrees. (* too large meatballs have a tendency to come apart as they bake--but still taste good!)

Taco Soup
  • 2 pounds ground meat
  • 1 medium onion, chopped
  • 1 can diced green chilies
  • 1/2 t. salt
  • 1 t. pepper
  • 1 pkg. taco seasoning mix, dry
  • 1 pkg. ranch dressing mix, dry
  • 2 can ranch style beans
  • 1 can hominy
  • 3 cans stewed tomatoes
  • 2 c. water

Brown meat, onions and chilies. Drain if needed. In large pot, mix all ingredients and heat thoroughly. Serve over Frito chips, topped with shredded cheddar cheese.


Looking for a good recipe for the dove, quail, duck, pheasant or turkey you harvested? Check out these various recipes for different game birds.

Dove Fillets


  • 12 oz. Sprite or 7 up
  • 3 oz. lemon juice
  • 3 oz. low sodium Soy sauce
  • Tobasco sauce--liberal dash (1/2 t.)
  • 10 to 12 dove breasts
  • 5 or 6 slices of bacon--cut in half
  • toothpicks
  • Fresh-ground black pepper

Mix marinade ingredients and pour over dove breasts. Marinate in the refrigerator for a minimum of 2 hours (over night is better).

Drain and wrap each breast in 1/2 strip of bacon, secure with a toothpick. Place in a glass baking dish (or Dutch oven), season with fresh-ground black pepper. If glass pan, cover loosely with foil. Cook for 30 minutes at 325 to 350 F. Remove foil, baste with bacon drippings and cook for another 5 to 10 minutes (may vary with oven). Serves 4 to 6 people. (Also excellent charcoaled.)

Duck in Peach Sauce
  • 2 ducks, bone out breast meat
  • 1 pound bacon, cut into thirds
  • 1/3 c. peach brandy
  • 2 T. peach syrup
  • 1 t. ground cloves

Cut meat into bite-sized pieces. Wrap each in a piece of bacon and place in foil-lined Dutch oven.

Mix brandy, syrup and cloves. Pour over duck pieces. Bake for 30 to 40 minutes at 350 degrees.

Variation: layer duck pieces in oven and cover with bacon strips. Pour over sauce and top with almond slivers. Bake.

DuckSmith Farm's Argentina Grill Duck

Thoroughly check over fillets to remove all stray shot.

Marinate duck (or goose or crane) fillets overnight or for a minimum of 4 hours in a good quality olive oil, lightly peppered and salted (if desired). Pierce the meat with a fork to allow oil to penetrate into meat.

Remove from oil, pat dry and put on grill/griddle.

Brown on both sides, stopping when meat just starts to shrink (will be cooked to ‘medium’ on inside). Cooking time will vary with the thickness of the cut of meat.

Take from heat and let rest for 2-3 minutes.

Slice diagonally and very thin (3/16” or so).

Sprinkle with Lawry’s seasoned salt or celery salt while meat is still hot. The meat will continue to cook and will turn slightly gray with pink center.

Serve with gourmet crackers and strawberry preserves.

Marinated Turkey Stir-fry
  • Cut 2 pound turkey breast into 1/2 inch strips (or can use canned chicken)
  • Marinate overnight in 1 1/2 cups wine or lemon-lime soda
  • 1/4 cup oil
  • 1/4 cup soy sauce (low sodium)
  • 1 tablespoon horseradish
  • 1 teaspoon garlic powder

other ingredients:

  • 1/3 cup oil
  • Stir-fry vegetable mix
  • 1 teaspoon minced garlic
  • 1 10 ounce can chicken broth
  • Black pepper, to taste
  • 1/2 to 1 cup slivered almonds
  • 1/4 cup white wine or lemon-lime soda
  • 3 tablespoons soy sauce
  • 3 tablespoons cornstarch

Preheat 12 inch Dutch oven with 1/3 cup oil. Will take about 9 charcoal briquettes.

Remove turkey from marinade and cook in hot oil till meat changes color. Add an additional 4 or 5 briquettes. Discard marinade.

Add: prepared stir-fry mix---or make your own with: 2 cups broccoli spears, 1-8 ounce can sliced water chestnuts, 12 ounce of frozen pea pods, diced bell pepper---and almonds.

Cover and simmer until vegetables tender. Adjust the briquettes to 9 underneath and 15 on top. Add remaining ingredients. Cook for additional 4 minutes, stirring constantly.

Serve with rice.

Parmesan Quail
  • 5 quail, fillet out breast meat, cut into bite-sized pieces
  • 2 eggs
  • 3/4 c. cracker crumbs
  • 3/4 c. Parmesan cheese, grated
  • 1 t. black pepper
  • 1 t. garlic powder
  • Optional: 1 t. Tobasco sauce (added to eggs)

Beat eggs. In separate bowl, mix all dry ingredients. Dip meat into egg then roll in dry mixture. Place in lightly oiled Dutch oven. Bake for 30 to 40 minutes at 350 degrees.

Pheasant in Mushroom/Sour Cream Sauce
  • 1 pheasant, bone out breasts and cut into bite-sized pieces
  • 1 can cream of mushroom soup
  • 1 8 oz. carton of sour cream
  • 1 t. garlic
  • 2 t. sesame seeds
  • 1 t. Worcestershire sauce
  • 1 t. white pepper
  • Oil

Lightly oil Dutch oven. Place pheasant pieces in single layer. Mix sour cream and soup, stir well. Add Worcestershire, garlic, pepper and seeds. Pour over pheasant. Cover and bake for 30 minutes at 350 degrees. Serve with bread or rice.

Smothered Quail (Serves 6)
  • 10 quail
  • 2 bunches green onions, chopped
  • 3 stalks of celery, chopped
  • 7 mushrooms, sliced
  • 1/2 cup butter
  • 2 cans (10 1/2 oz) cream of celery soup
  • 1 soup can white wine
  • Salt and pepper to taste

Soak quail 3 to 4 hours in mild salt water. Sauté onions, celery, and mushrooms in butter for 10 minutes or until tender. Add cream of celery soup and wine and simmer for 10 minutes, stirring frequently. Add salt and pepper to mixture. Place quail in Dutch oven and pour sauce over them. Cover and cook for 1 1/2 hours or until tender at 350 degrees.

Serve birds over wild rice with sauce on top.

Turkey Tetrazzini
  • 1 turkey (or 2 chickens--or substitute canned chicken & use canned broth)
  • 1 pound spaghetti
  • 1 green pepper, chopped
  • 1 onion, chopped (or vary amount to taste)
  • 2 cans sliced mushrooms (drained)
  • 8 ounces American cheese, grated
  • 8 ounces Longhorn cheese, grated
  • 1/2 pound butter
  • 2/3 c. flour
  • 1 qt. milk
  • Salt

Boil turkey in salt water & debone. Cut into bite size pieces. Reserve broth.

To make cheese sauce: Melt butter, add flour and slowly add 1 qt. milk, stirring continually. Heat until hot. Add grated cheese and stir until melted. Add pepper & onion.

Cook spaghetti in broth from turkey, strain. Add spaghetti, mushrooms & turkey to cheese sauce. Bake in large container(either greased or lined with parchment paper) at 350 degrees for 45 minutes.

--from Polly James

Small Game

Hunting small game and looking for some recipes to try? Squirrel, rabbit, etc.

Squirrel Mulligan Stew
  • 3 squirrels, quartered
  • Water
  • 2 T. onion flakes
  • Bell pepper, dices
  • Pepper to taste
  • 1 t. garlic powder
  • 1-15 oz. can tomato sauce
  • 1 can cream of mushroom soup
  • 2 cups minute rice
  • Tobasco sauce --optional, to taste

Place squirrels in enough water to cover. Add onion, bell pepper and garlic powder.

Cook over medium heat until squirrel tender. Remove meat from bones and return meat to broth. Add tomato sauce, soup and rice. Simmer, stirring occasionally till rice done.