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Recipes

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Wild In The Kitchen: Grilled, Glazed Frog Legs

Grilled, Glazed Frog Legs No hindsight ip unit displayed. A mess of frog legs cooked in a backyard fish cooker can make for a great meal. Of those who have eaten frog legs, about 99.9% have only had them fried. The swamp delicacy is more versatile than that. Honey-glazed frog legs are made with ingredients…

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Wild In The Kitchen: Venison Bacon Burger Bombs

Venison Bacon Burger Bombs Here’s a new twist on that standard venison burger you’ve been serving. Your family and buddies will be telling everyone about this! 1 lb. ground venison 1 lb. ground Italian sausage 1 lb. thick sliced bacon 1 jar pickled Seranno peppers Montreal Steak Seasoning 1/4 c. Worcestershire sauce 2 large white…

Venison Backstrap Goat Cheese Sliders

No hindsight ip unit displayed. Venison Backstrap Goat Cheese SlidersTime to take your wild game chef skills in a new direction. 2 venison backstraps 1/2 lb. thick-sliced bacon 1 pack King’s Hawaiian rolls 8-oz. jar Sun-Dried tomatoes 2 large green tomatoes 3 ounce log goat cheese Olive oil Seasoning salt Black pepper Pre-heat oven to…

Wild In The Kitchen: Orange-Glaze Wild Hog Pork Loin

Orange-Glazed Wild Hog Pork Loins Are you looking for a way to cook a wild pig that wows your family and friends? You can use this recipe and convince anyone that it’s the finest piece of meat from the grocery store.  2 pork loins 1 cup brown sugar Juice from 2 oranges Zest from 2…

Wild In The Kitchen: Venison-Stuffed Shotgun Shells

Venison-Stuffed Shotgun Shells This recipe doesn’t involve shotgun shells, but the popular appetizer will have that appearance after you finish. 18 large Manicotti tubes 1-lb. ground venison 1-lb. thin bacon 8-oz. cream cheese Parmesan cheese Italian seasoning Olive oil Your favorite BBQ rub Brown the ground venison in a skillet, and set aside on paper…

Wild In The Kitchen: Venison Sausage Shrimp And Grits

Venison Sausage Shrimp and Grits When I first started cooking wild game, I soon realized that I would have to elevate my game from cook to chef. That was the only way I was to ever going to convert my non-game eating family to wild game lovers. This recipe went a long way toward that…

Wild In The Kitchen: Zuppa Toscano Venison Soup

      Zuppa Toscano Venison Soup I am a huge fan of soups this time of the year. I especially love the Zuppa Toscano soup at Olive Garden, so I decided to experiment using venison sausage instead of Italian sausage. Everybody loved it. To be extra thrifty, you might even pluck the kale from…

Wild In The Kitchen: Canada Goose Pate

Canada Goose Party Appetizer I’ll be honest. I was no fan of any goose dishes until I had this Goose Pâté appetizer at an upscale wild game dinner. The chef was nice enough to email me the recipe. 3 Canada goose breasts 1 Vidalia onion, chopped 1 jalapeno 1 Tbsp. Dale’s Steak Seasoning  1 tsp.…

Wild In The Kitchen: Smoked Venison Neck Roast

For years, I was guilty of grinding my deer necks into hamburger meat and, shamefully, even tossing some into the trash. I finally learned they could be made delicious and tender in the smoker. I like to smoke mine with cherry wood. 1 5-lb. venison neck 1 quart beef broth Montreal Steak Seasoning 3 carrots,…

Wild In The Kitchen – Onion-Stuffed Grilled Pheasant

Onion-Stuffed Grilled Pheasant If you get the opportunity to hunt pheasants out west or on a preserve, try this recipe. 4 pheasant breast halves 3 cups apple juice 5 cloves garlic 4 tablespoons rosemary 2 cups brown sugar 5 orange peels 5 whole bay leaves 1 cup kosher salt 1 gallon of water 4 green…

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