There are approximately 13.7 million hunters in the U.S., according to U.S. Fish and Wildlife Service, and if you’re one of them, you may enjoy turning your harvest into a meal. That could mean eating around a campfire with your hunting buddies, dining outside your RV on a family vacation or celebrating a special occasion with your spouse. Whichever type of situation or location you are in, there are wild game recipes that you can prepare using a simple list of ingredients and basic cooking methods.
Roughing It: Bacon Buck Backstrap Medallions
This venison backstrap medallion recipe is perfect for a tent camping trip, since you can use a charcoal grill and don’t have to worry about a long list of ingredients.
- 1 venison backstrap
- 1 package of thick-sliced hardwood smoked bacon
- Seasoning (steak or roast rub)
Heat the grill to approximately 300 degrees Fahrenheit or medium heat. Trim all the fat off the venison backstrap and cut the meat into 1-inch-thick medallions. Wrap a piece of bacon around each venison medallion, and then secure the two pieces together using a toothpick. Lightly sprinkle steak seasoning on top of the medallions. Place a sheet of tinfoil on top of the grill grate, then set the medallions on the tinfoil and cook for about 20-25 minutes or until well-done.
Family Adventure: Shredded Wild Boar
Since wild boar tends to dry out rather quickly when cooked, use lower temperatures when cooking the meat for a longer period of time. If you have a portable smoker and a slow cooker along on your next RV trip, this is a great recipe to try.
- 1 whole wild boar ham
- Hamburger buns
- Bottle of BBQ sauce
- Pork spice rub
Place a whole wild boar ham inside your smoker with water and light hickory wood chips. Smoke on low for about three hours, until the boar is light pink in the middle. Remove, pull and cut strips of the wild boar into bite-size pieces. Mix the pieces with your favorite BBQ sauce and spice rub. Place in a slow cooker at 165 degrees Fahrenheit for one hour, stirring every 15-20 minutes. Spoon the mixture out of the slow cooker and onto your hamburger buns.
Special Occasion: Herb Roasted Wild Pheasant
Wild pheasant has a similar flavor to poultry but tastes slightly richer. This roasted wild pheasant recipe is seasoned with fresh herbs and fit for a special occasion.
- 1 pheasant
- 1 bunch of escarole
- 10 pearl onions, peeled
- ¼ bunch of rosemary
- ¼ bunch of sage
- 3 cloves of garlic, sliced
- ¼ lb butter, melted
- Salt and pepper to taste
Preheat your oven to 400 degrees Fahrenheit. Prepare the herbs by washing and picking. Pull the skin back on the pheasant so that the skin is loose on the meat. Add a portion of the herbs underneath the skin on the breast and thighs, and then rub with melted butter.
Place the pheasant in a pan on top of the peeled pearl onions and roast in the oven for 10 minutes at 400 degrees, then lower the oven to 350 degrees and continue to cook for an additional 30 minutes. While the pheasant is roasting, sauté the escarole in a separate pan with sliced garlic.
When the pheasant is finished, deglaze your roasting pan with white wine, and then add the demi-glace. Reduce and strain, then stir in the remaining herbs while seasoning with salt and pepper to taste.