Wild Game Cooking

Whether you are cooking fish, small or big game, remember you are dealing with very lean high protein meat and not domestic farm raised table fare. In general wild game is going to be leaner and requires different care. If you're barbequing venison ribs, making sage sausage, grilling waterfowl, smoking salmon, or making rabbit gumbo, wild game requires proper Field Care, Cleaning, Packaging and Cooking.
 
Often time's people expect wild game to taste like chicken, beef or farm raised fish. The "Gamy" word is often used to describe the meat taste. In addition, some people cook the meat too much and end up with something that is tough,  dry and taste like leather. One school of thought is to parboil/pressure cook wild game first to tenderize the meat then fry, bake or grill it. I am not oppose to the above technique, but if you are not skilled with this method then disaster is almost guaranteed!
 
Wild game is a delicate meat and requires to be cooked medium rare to medium well done. In general when cooking wild game, I try to grill, or sauté on high heat to quickly seal in the juices. When roasting, my wife and I use roasting bags to seal in the moisture.  The thing to remember with wild game is preserving moisture and applying the appropriate seasoning.
 
Greg, his wife Quanda, and family are known for their outstanding culinary skills and will share with you some of their techniques and specialties. One of the joys of wild game is preparation and making complimentary dishes. Growing up in large families, during the holiday's, along with the turkey, ham, dinner rolls, cranberry sauce and fresh vegetables was something wild, either deer roast, rabbit & gravy, baked trout, seafood gumbo, etc!
 
Greg, a Delaware native and Quanda, who brings her Southern Louisiana & Mississippi roots in the mix, have some exciting food for breakfast, lunch and dinner. Professional chefs, fellow outdoorsmen and others contributed recipes as well - enjoy! "Laissez les bon temps rouler" - Let the good times roll!

Archived Recipes

Select RecipeDuckanooGrand Bahama Island "West End" SnapperJerk Rub SeasoningLast-Minute Duck Gumbo with French BreadPop's Southern Style Fried ApplesGreg's "Saver Every Bite" Venison Sage SausageQuanda's Venison MeatloafGreg's Creamed Chip PheasantShrimp and GritsBlackened Catfish FilletsGreg's Smoke SalmonBreaded Venison Cube Steak"Jump-Back" Barbecued Venison RibsQuanda's Cajun Rub SeasoningSavory Stir Fry Venison Tips

We don't eat to live, we live to eat! - Cajun Proverb