The Wild Game Cookbook
Field to Table Recipes for Venison, Elk, Wild Boar, Waterfowl, Upland Birds, and More
47 recipes built from the ground up for wild game. Every technique, temperature, and flavor pairing is crafted for the animal you harvested.
$16.99
Paperback | Full-color photography | 6″ x 9″
Buy on Amazon →What’s Inside
This cookbook covers nine categories of wild game, from the most common (venison) to the most overlooked (squirrel and rabbit). Every recipe was written for wild protein.
- 47 recipes across 9 chapters, including wild-caught fish
- Temperature quick reference chart for every game animal (the most useful page in the book)
- Field care and butchering basics that prevent gamey flavor before you turn on the stove
- 5 marinades, rubs, and sauces that work across all game
- 5 side dishes built to stand up to bold, rich game flavors
- Full-color wildlife and food photography throughout
Whether you filled your own tag this season, pulled trout from a mountain stream, received a gift of elk steaks from a generous neighbor, or picked up bison and venison from your local butcher or farmers market, this book will help you turn that wild protein into meals your family looks forward to eating.
Chapters
All 47 Recipes
Venison
- Pan-Seared Venison Medallions with Red Wine Reduction
- Slow-Braised Venison Shoulder
- Venison Chili with Dark Beer
- Grilled Venison Backstrap with Herb Butter
- Venison Breakfast Sausage Patties
- Venison and Root Vegetable Stew
- Smoked Venison Jerky
- Venison Bolognese
Elk and Bison
- Elk Ribeye with Blackberry Glaze
- Bison Burgers with Caramelized Onions
- Elk Tenderloin with Mushroom Cream Sauce
- Slow-Cooker Bison Short Ribs
- Elk Meatballs in Marinara
Wild Boar
- Wild Boar Pulled Pork
- Wild Boar Ragu over Pappardelle
- Grilled Wild Boar Chops with Apple Chutney
- Wild Boar Sausage with Fennel and Sage
Upland Birds: Pheasant, Quail, and Grouse
- Roasted Pheasant with Root Vegetables
- Bacon-Wrapped Quail with Maple Glaze
- Pan-Fried Grouse Breast with Wild Mushrooms
- Pheasant and Wild Rice Casserole
- Quail Legs with Garlic and Rosemary
Waterfowl: Duck and Goose
- Pan-Seared Wild Duck Breast with Cherry Sauce
- Slow-Roasted Goose with Root Vegetables
- Duck Confit
- Wild Duck Gumbo
- Smoked Duck Breast Salad
Small Game: Rabbit and Squirrel
- Braised Rabbit with White Wine and Herbs
- Fried Rabbit with Buttermilk Brine
- Rabbit Stew with Dumplings
- Squirrel and Mushroom Pot Pie
Wild-Caught Fish: Catfish, Salmon, Trout, and More
- Southern Fried Catfish
- Cedar Plank Salmon
- Pan-Fried Trout with Brown Butter and Almonds
- Blackened Catfish
- Grilled Whole Trout with Lemon and Herbs
- Salmon Patties
- Beer-Battered Walleye
- Smoked Salmon (Hot Smoked)
Marinades, Rubs, and Sauces
- All-Purpose Wild Game Marinade
- Coffee and Brown Sugar Dry Rub
- Juniper Berry Brine
- Wild Game Pan Sauce (Master Recipe)
- Cranberry and Port Reduction
Sides That Pair with Wild Game
- Roasted Root Vegetables with Thyme
- Wild Rice Pilaf with Dried Cranberries
- Cast Iron Cornbread
- Grilled Polenta Cakes
- Braised Red Cabbage with Apples
Sample Recipe
Pan-Seared Venison Medallions with Red Wine Reduction
This is the recipe to make when you want to showcase the best cut in the freezer. Backstrap medallions, seared hot and fast, finished with a simple pan sauce. Let the meat be the star.
Ingredients
- 1.5 lbs venison backstrap, cut into 1-inch medallions
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 2 shallots, finely diced
- 1 cup dry red wine (Cabernet or Merlot)
- 1/2 cup beef or game stock
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper
Instructions
- Remove the medallions from the refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
- Heat a cast iron skillet over high heat until it just begins to smoke. Add the olive oil and 1 tablespoon of butter.
- Place the medallions in the pan, leaving space between each. Do not move them. Sear for 2 minutes until a deep brown crust forms. Flip and sear the other side for 90 seconds.
- Transfer the medallions to a plate and tent loosely with foil. They should be 125-130°F internally; carryover cooking will bring them to 130-135°F.
- Reduce heat to medium. Add the shallots and cook for 1 minute, stirring to pick up the fond.
- Pour in the red wine and scrape the bottom of the pan. Add the stock and thyme. Simmer and reduce by half, about 4-5 minutes.
- Remove from heat, discard thyme, and swirl in the remaining 2 tablespoons of cold butter until glossy.
- Plate the medallions and spoon the reduction over the top. Serve immediately.
Tip: The key to a great sear is a dry surface. Pat the medallions thoroughly with paper towels. Any moisture on the surface will steam instead of browning. If your pan is not smoking hot, wait.
This is 1 of 47 recipes in the book.
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