When I first started hunting, I loved to get out, explore the wild, and chase animals. It was fun, exciting, and rewarding, and I felt like a participant in nature, not just an observer. But for some reason I always struggled with eating wild game meat.

Perhaps I just didn’t fully understand the dynamics of cooking it, and it always seemed to taste strange. Blame the chef, not the food. When I was younger, I remember bringing home a couple of ducks I had shot earlier in the day and Grandma had told me to soak them in water with a little salt, so I dumped half the container in there, and trust me… that duck definitely tasted a little “off.”

Maybe I didn’t fully understand the benefits of wild game. How healthy it can be, the low cost, and even the satisfaction that comes when you know you’ve just eaten a meal that was harvested, processed, and cooked with your own hands.

It wasn’t until college that I truly began to appreciate the process. The pursuit of the animal, processing the meat, and then cooking it. I became an avid fan of Meat Eater which features Steve Rinella. At the end of each episode, he cooks a meal of wild game meat, and I found myself getting more excited about this part of hunting. I found myself cooking more, a lot more, and trying out new recipes in an effort to become an excellent “wild game chef” if you will.

The problem was, a lot of the information I needed was scattered across blogs, websites, and random recipes. I had to figure a lot out on my own, and spent countless hours researching, testing, and tweaking recipes to fit my own needs.

That’s where I came up with the idea of an extensive guide to wild game meat. Something that offers you countless cooking tips, nutritional facts, and recipes for a large variety of game animals.

When I didn’t know the facts, I took to the internet, compiling tips and nutritional data. When I didn’t know many recipes for a certain meat, I found meals that I knew I would enjoy by scouring over popular food blogs like Hunter, Angler, Gardner, Cook, Homemade Food Junkie, Nevada Foodies, and Stacy Lyn Harris’s blog.

I also reached out to people like Stacy Lyn Harris, a best-selling author, blogger, T.V. personality and wild game chef from Alabama, and Kristy Crabtree from Nevada Foodies, a blogger who creates her own wild game cuisine and writes for Bugle, the magazine of Rocky Mountain Elk Foundation. They gave personalized advice that you’ll find below, and suggested books that you can read if you’re looking for more!

Now, with over 20 surprising nutritional facts, 70 practical cooking tips, and 30 excellent recipes, I feel like this guide is complete. So please, read ahead, enjoy the information and facts below, and get cooking!

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Deer

Deer, the most popular game animal in America. We chase them in the fall, we search for antlers in the spring, and we scout for them in the summer. And shooting a big four-point mule deer or ten-point whitetail is a breathtaking experience, but the real treasure is all that delicious venison you’ll have in the freezer at the end of hunting season.

If you don’t have any deer meat left in the freezer, or just need a consistent source, check out D’Artagnan. They provide farmed deer venison to people like you and me.

Health Benefits Of This Wild Game Meat

• Deer contains almost five times less fat than grain-fed beef. Not only that, but the little fat that deer does have is healthier. The ratio of Omega-6 to Omega-3 fatty acids, is 2-to-1 in deer. Compare that to beef which can have anywhere from 5-to-1 to 13-to-1 ratios. Excess Omega-6 causes chronic inflammation while Omega-3 improves heart health, prevents Alzheimer’s, and even aids in the development of infants.

• Deer contains more protein and iron than beef. To top that off, deer is also filled with Zinc, Vitamin B12 and B6, Niacin, and Riboflavin. A 6 oz. portion of venison can satisfy almost half of a person’s daily recommended intake of Iron!

Cooking Tips For Deer

• Stacy Lyn Harris told me her number one tip for cooking venison, whether it’s deer, elk, or moose, is to “use the proper cooking method to match the cut of meat”. She continued by saying, “If you do this, you will have the best eats of your life. For instance, the tenderloin and backstrap should be browned and cooked rare for the most flavorful and tender eating experience. The hindquarter is best rare as well or cooked low and slow, and always cut across the grain before eating.”

• Venison is super lean… don’t overcook it. It’s best served medium-rare, preferably with an internal temperature of 135°F.

• Age your deer meat. It helps break down muscle fibers and connective tissues, and your steaks will turn out more tender. You can do this in a few days before or after freezing the meat, but if you’re in a rush, place it on a cooling rack and point a fan at it for 30 minutes. You’ll be amazed at the difference it makes.

• You don’t want your venison cold, let it warm to room temperature before cooking it. When you throw it in the pan, make sure the heat is turned up, as you’ll want to sear each side in order to seal the juices in.

• Let your venison sit for 5-10 minutes after cooking. This allows the juices to soak back into the meat and evenly disperse.

• You know that silver skin that clings to the outside of deer meat? Get rid of it, it’s a big contributor to that “gamey” taste. Soaking you deer meat in milk for a few hours before cooking also helps mask that flavor.

• Taking a paper towel to deer meat and drying it as much as possible helps keep your steaks from becoming too tough. Excess moisture generally results in steam and overcooking.

• Venison goes really well with a couple of ingredients like anchovies, parsley, bacon, mushrooms, red wine, thyme and tomatoes. When coating your meat, course salt is better than ground salt.

Favorite Recipes For This Wild Game Meat

• Garlic Salt Deer Roast – This recipe is super simple, and it tastes amazing. The meat is cooked just enough so that it stays tender, and a tin foil wrap at the end ensures a juicy interior. And did I mention it only takes 3 ingredients?

• Venison Stir Fry – This is another good one. It only takes a few minutes to prepare but it’s delicious and simple. All you need is a couple strips of venison, a hot pan, preferably a wok, some veggies, and a dash of soy sauce.

• Stuffed Venison Loin – This recipe come’s from Stacy Lyn Harris’s blog, and it’s a venison recipe that you can whip out on holidays like Thanksgiving when you’re feeling fancy. Lucky for you, the recipe isn’t very complicated, and it’s bound to come out delicious!

• Pan-Seared Tenderloin – When I asked Kristy Crabtree if she had a favorite recipe she replied by saying, “There are so many mouthwatering meals that it seems impossible to have to pick just one. But when asked what my favorite cut from a game animal is, I would say the tenderloin – hands down. Simple and delicate, the tenderloin doesn’t require anything more than a good rub of salt and freshly ground pepper. Add a pat of butter to a hot cast iron skillet and quickly sear the tenderloin on all sides about 1 minute per side or a total of 4-5 minutes. Remove and let the meat rest before slicing each tender and succulent bite.”

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Elk

Elk fits into the “venison” department, and everyone I talk to agrees that this wild game meat is delicious. Its flavor has often been described as similar to beef, but clean and slightly sweet to the taste. And it definitely helps that they’re fun to hunt.

And no worries if you’re not an elk hunter. Check out Fossil Farms for U.S. farmed elk meat!

Health Benefits Of This Wild Game Meat

• Just like deer, elk contains far less fat than a cut of beef. According to USDA nutritional data, 3 ounces of elk contains only 1.9 grams of fat, whereas a 3 oz. slab of beef contains around 13 grams. That’s over 6 times less fat than beef! Not only does this wild game meat contain far less fat than it’s domesticated counterpart, it also contains 5 more grams of protein per serving.

• Elk meat is a significant source of Iron, Vitamin B, Niacin, Riboflavin, and variety of other vitamins and minerals. Elk also contains high levels of Zinc, a mineral that boosts your immune system, aids in child development, and plays a role in cell growth and division. A simple 3 oz. portion of elk meat contains almost half of a person’s daily recommended Zinc intake.

Cooking Tips For Elk

• Just as I mentioned with deer, Stacy Lyn Harris’s number one tip for working with elk is to “use the proper cooking method to match the cut of meat.” She says that, “If you do this, you will have the best eats of your life. For instance, the tenderloin and backstrap should be browned and cooked rare for the most flavorful and tender eating experience. The hindquarter is best rare as well or cooked low and slow, and always cut across the grain before eating.”

• Let any cooked meat rest for about 5-10 minutes before serving. This helps the meat reabsorb and distribute any juices.

• If you’re serving this wild game meat to someone who likes their steaks well done, you can lightly marinade it before cooking. This will help keep the meat tender while also adding a little flavor.

• Elk meat is super lean, which means you want to cook your steaks medium-rare while checking for an internal temperature of about 135-140°F. You even want your elk burgers a little pink in the middle.

• Use kosher salt instead of regular ground salt when seasoning your steaks or roasts. It helps absorb blood from the meat and adds a more pure taste.

• Aging your elk can also help keep those steaks nice and tender. You can do this before or after freezing the meat, but if you’re in a rush Stacy Lyn Harris suggests placing the meat on a cooling rack and pointing a fan at it for 30 minutes. It really helps!

• If you’re grilling or pan-searing an elk steak, make sure the meat is dabbed dry. This will help keep steam from speeding up the cooking process and making the meat tough.

• Elk goes well with ingredients like thyme, parsley, onions, garlic, bacon, mushrooms, and red wine. And let’s not forget good old salt and pepper.

Favorite Recipes For This Wild Game Meat

• Elk Steak Bites – This was a recipe that I pulled from Kristy Crabtree’s website, Nevada Foodies. Simple and delicious, these little bites can go well with a wide variety of dishes. Throw them on top of a plate of spaghetti with some Parmesan cheese, next to a mound of mashed potatoes covered in gravy, or even in a sub alongside some lettuce and tomatoes.

• Bacon-Wrapped Backstrap – What would any list of favorite elk recipes be without a good dose of bacon? Ready in under 30 minutes, this recipe only takes a few simple ingredients but results in a delicious meal.

• Elk Chili – If you’re looking for something that you can reheat the next day, and the day after, and maybe even the day after, this chili recipe is for you. Simple to make, yet full of flavor, this recipe could turn into a favorite for chilly autumn days and cold winter nights.

• Pan-Seared Tenderloin – When I asked Kristy Crabtree if she had a favorite recipe she replied by saying there were so many good ones it was impossible to choose. But, she stated that her favorite cut of meat was the tenderloin, and gave this simple, but delicious recipe. “Simple and delicate, the tenderloin doesn’t require anything more than a good rub of salt and freshly ground pepper. Add a pat of butter to a hot cast iron skillet and quickly sear the tenderloin on all sides about 1 minute per side or a total of 4-5 minutes. Remove and let the meat rest before slicing each tender and succulent bite.”

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Turkey

Every year, people suffering from “cabin fever” break out of their homes in the spring and take to the woods in search of elusive gobblers. And after hearing person after person complain about the taste of this wild game meat it’s time to throw out some facts and recipes that will turn heads and enrich your wild turkey hunting experience.

If you need a wild turkey for Thanksgiving, but already ate yours, no worries. D’Artagnan sells near-wild turkeys with lean, dark meat and a slightly “gamey” taste.

Health Benefits Of This Wild Game Meat

• Wild turkey is much leaner than pork or beef, and a 3.5 oz serving only contains 1 gram of fat. Put that next 25 grams of protein and you’ve got yourself one power packed, lean meat.

• In addition to being full of nutrients like Riboflavin, Niacin, Vitamin B, Zinc, and Iron, this wild game meat also contains concentrations of Selenium. This trace mineral is thought to prevent thyroid issues, cancer, and cognitive decline, although more research is needed before conclusions can be drawn.

• Wild turkey is free of the large quantities of sodium that is usually present in processed turkey. High sodium levels in your body can reduce the effectiveness of kidneys, increase blood pressure, and heighten your risk of heart disease.

Cooking Tips For Wild Turkey

• Ensure that you are basting your turkey frequently if you decide to cook it in the oven. This will help keep the bird from drying out. You can also give the “beer can method” a shot by simply placing the bird over a few opened cans of your favorite alcoholic drink. As the oven heats up the beer evaporates “into” the bird.

• If you’re not a big fan of roasting your turkey, try deep frying it. It’s a great way to ensure a bird that’s plenty moist.

• Remove the turkey from heat when it reaches an internal temperature of 165°F to prevent overcooking. According to the USDA, 165°F is the safe minimum temperature for all poultry.

• If you decide to cook the breasts only, slice perpendicular to the grain of the meat. Wild turkey can be stringy, and slicing against the grain does the work for you by breaking the breasts into manageable chunks.

• Brine your wild turkey, it needs as much moisture as it can get. A mixture of water, salt, sugar, lemon juice, and onion works just fine, and letting your turkey sit in a chilled brine for 24-48 hours can make all the difference in the world.

• Turkey goes well with ingredients like thyme, rosemary, parsley, citrus based stuffings, bacon, onion, garlic, and even celery or ginger.

Favorite Recipes For This Wild Game Meat

• Turkey Jalapeno Poppers – Super simple, moist, and delicious, these poppers combine turkey, bacon, jalapenos, and cream cheese into a recipe that is sure to be a crowd pleaser. Bring it out for parties, or a simple appetizer before dinner!

• Roasted Wild Turkey – If you’re looking to cook the entire bird, this recipe is a great starter. Apples, vegetables, steak sauce, and even maple syrup combine to create a delicious turkey dinner that takes a few hours in the oven.

• Wild Turkey Paillard – Paillard is the fancy term for pounding the crap out of meat until it’s flat. This recipe is delicious, the meat is thin, easy to cut, and cooks quickly resulting in a delicious meal. And if you want to impress your friends with your cooking skills or appear a cultured traveler, just make sure to consistently use the term “paillard”.

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Antelope

Antelope, an icon of the American West and occasionally nicknamed “speed goat”. But don’t let its fame fool you, some people claim that antelope is one of the worst meats they’ve tasted in their life. Whether it’s tough meat or the sagebrush they eat, there’s always a reason people seem to dislike it. However, when well taken care of and carefully prepared this wild game meat can be beyond delicious.

If you can’t see yourself venturing out to the American West anytime soon, check out Fossil Farms as a reliable source for antelope similar to this wild game meat!

Health Benefits Of This Wild Game Meat

• Antelope, like it’s antlered counterparts, is a super lean red meat. A cooked piece of antelope venison contains around 25 grams of protein compared to a minuscule 2.3 grams of fat. Nearly half of that fat is mono or polyunsaturated, fats that help lower the levels of “bad” cholesterol in your bloodstream.

• This wild game meat is also full of nutrients like Zinc, Iron, Selenium, and Riboflavin, and also contains substantial amounts of Thiamine and Phosphorus. Thiamine can help prevent cataracts and kidney disease, while Phosphorus is an important mineral that helps promote the health of your bones and teeth.

Cooking Tips For Antelope

• It all begins with preparation. Deboning this wild game meat as quickly as possible is essential, as seasons for hunting antelope often occur during warm months and the meat can spoil quickly.

• Antelope lends itself really well to breakfast sausage. You can buy packs of seasoning that have already been prepared, or just use a combination of thyme, rosemary, sage, red pepper flakes, and brown sugar.

• Just like elk or deer, make sure you don’t cook this wild game meat further than medium-rare, or an internal temperature of 135°F. Any more and your steaks will be tough and dry.

• Aging this wild game meat helps break down connective tissues and tenderize the meat. You can do this before, or after, freezing any antelope meat, but if you’re in a rush, Stacy Lyn Harris suggests placing it on a cooling rack and pointing a fan directly on it for 30 minutes.

• Soaking the meat in milk, tomato juice, or even salt water can help eliminate the “gamey” taste that people frequently associate with antelope. Marinading the meat can also help keep it juicy and add a little flavor.

• Antelope, much like deer, goes well with red wine and thyme, as well as rosemary, sage, brown sugar, and garlic. Some people also say that antelope goes well with a bit of spice such as red peppers, taco seasoning, and jalapenos.

Favorite Recipes For This Wild Game Meat

• Philly Cheese Steak Sandwiches – Another recipe from Nevada Foodies, this is a simple way to prepare this wild game meat, but when you add two types of cheese, onions, mushrooms, brown sugar, and a dash of bourbon you end up with a delicious meal that the whole family will love.

• Antelope Steaks – Just a classic steak recipe. I mean who doesn’t enjoy a good slab of meat, well seasoned, and tossed on the grill for a few minutes? When well prepared, it’s said that antelope steaks are some of the best pieces of wild game meat out there.

• Smoked Antelope – If you need help finishing off the last few pieces of antelope in the freezer, let your smoker help you out. Versatile enough for sandwiches, or just a couple of pieces thrown on a dinner plate, this recipe doesn’t disappoint.

• Pan-Seared Tenderloin – Kristy Crabtree suggested a simple preparation for her favorite cut of meat, tenderloin. “The tenderloin doesn’t require anything more than a good rub of salt and freshly ground pepper. Add a pat of butter to a hot cast iron skillet and quickly sear the tenderloin on all sides about 1 minute per side or a total of 4-5 minutes. Remove and let the meat rest before slicing each tender and succulent bite.”

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Duck

Ah yes, the infamous bird that is so fun to shoot, but a pain to eat. It tastes like mud, or fish, or gunk off the bottom of the river. Whatever it is, duck is not a favorite in the average hunter’s home. But, it doesn’t have to be that way! Prepared the right way, duck can be delicious, tender, and juicy.

And if your shotgun is out of commission, no need to worry. D’Artagnan offers duck meat that, although slightly different from wild birds, will let you practice your duck cuisine.

Health Benefits Of This Wild Game Meat

• Duck meat is similar to chicken. Once you remove the skin, most of the fat is stripped away and you are left with lean meat. 3.5 ounces of raw, wild duck breast contains 4 grams of fat, which is slightly more than a skinless chicken breast.

• Like most other wild game meats, duck is packed with nutrients. In fact it contains three times as much Riboflavin, twice as much Vitamin B12, and over six times more Iron than chicken. To top that off, duck is packed with high levels of Selenium, Vitamin B6, Thiamine, Niacin, Phosphorus, and Copper. Kind of makes you think a little more highly of this wild game meat that tastes like mud, doesn’t it?

Cooking Tips For Duck

• Unlike other poultry that needs to be cooked thoroughly, Stacy Lyn Harris says that while cooking duck you should “always prepare it rare to medium rare, never more”. That is, unless you like this wild game meat tough and rubbery.

• Do not add fat if you’ve left the skin on. This wild game meat already has plenty of it naturally, so other than a dab of oil to prep the pan, don’t worry about covering the duck.

• Placing your duck breasts in between two pieces of wax paper and pounding them to an even thickness ensures even cooking. Basically you’re following a similar concept as turkey paillard, but the duck breasts don’t become too thin.

• If you decide to leave the skin on your duck, make sure it’s crispy, otherwise you’ll end up with a chewy texture that feels like rubber. Scoring the skin, and cooking skin side down first helps it drain fat and ensures a crispy result.

• Let duck meat sit for a few minutes after cooking, as it helps it reabsorb and distribute any juices that might have leaked out during cooking.

• Putting this wild game meat in a brine enhances the flavor and texture of the finished product. It removes blood from the meat and adds some moisture, just ensure that you don’t let it sit for more than 24 hours, as your duck will then taste like a block of salt.

• Wild duck goes well with thyme, rosemary, sage, mushrooms, oranges, apples, onion, celery, and garlic. If you want to up your game and show off a little, fruit sauces go really well with this wild game meat.

Favorite Recipes For This Wild Game Meat

• Bacon Wrapped Duck Breast – If you’re looking for an appetizer, or just duck covered in bacon, this is the recipe for you my friend. All you need is a simple marinade, a couple of toothpicks, and some slices of bacon and you’re good to go.

• Asian Duck Wraps – Now I know what you’re thinking, this sounds a little strange. But that “mysterious” combination of duck breast, cucumber, green onion, and hoisin sauce turns into a simple meal that even the kids will love.

• Winemaker’s Duck – If you’re looking to impress, this duck recipe is the way to go. It’s a simple whole duck roast that goes well with a fruit sauce, grapes, and good quality bread. While it does take longer than your average recipe, it’s worth the effort.

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Pheasant

Pheasants are originally from China and East Asia, but are now a popular game bird in North America. Despite their colorful colors they can hide in plain sight, but finding and harvesting one of these birds means delicious white meat that can be cooked in a wide variety of ways.

Need pheasant? Check out D’Artagnan for pheasants raised in a way that imitates their wild cousins, giving you similar flavors and textures.

Health Benefits Of This Wild Game Meat

• Pheasant is similar to chicken, as it is a lean, low-fat meat. 3.5 ounces of raw pheasant breast contains a mere 3.3 grams of fat, even less than your standard chicken breast. To top that off, pheasant is packed with nearly 25 grams of protein, half of your daily recommended intake.

• Pheasant contains half of the sodium that a regular, domestic chicken breast does. 33 milligrams to be exact. However, this isn’t accounting for “enhanced” chicken breast, which is injected with salt water to make the lean meat juicier. A standard “enhanced” piece of chicken breast can pack in as much as 440 milligrams of sodium, or one-fifth of a person’s daily recommended intake.

• Among other nutrients like Selenium, Vitamin B12, Phosphorus, Potassium, Thiamine, and Riboflavin, pheasant contains high amounts of Niacin and Vitamin B6. A 3.5 ounce serving of pheasant contains nearly half of the Niacin you need daily. And let’s not forget that pheasant also contains a significant amount of Vitamin C, which not only enhances your immune system, but also helps your body absorb Iron.

Cooking Tips For Pheasant

• This one might be a shocker, but aging, or “hanging” pheasants improves the flavor and tenderness of the meat, and is actually common practice among many bird hunters. This means no gutting, no plucking, you just leave the bird to hang at 50°F for four to five days before you begin the dirty work. However, if you’ve gut shot or damaged any part of the bird’s torso, hanging the bird is not recommended (for more on this check out Hank Shaw’s fantastic article “On Hanging Pheasants“).

• Placing your pheasant in a simple brine or marinade before cooking helps this wild game meat stay juicy, while adding a little flavor.

• After grilling or roasting pheasant, allow it to sit for five to ten minutes. This allows juices to reabsorb and evenly distribute throughout the bird.

• Lard your pheasant. Yes, you heard me. Larding is the process of adding fat to meat. Whether you wrap the breasts in bacon or consistently baste it with oil, larding adds necessary fat to the meat keeping it juicy and preventing it from drying out.

• When roasting this wild game meat, lower temperatures of 250°F to 325°F help keep the bird from drying out too fast. Using a bag also helps keep the meat juicy by preventing moisture from escaping. Grill or oven bags can be commonly found on sites like Amazon.

• When cooking pheasant breasts with the skin on, don’t score them like you would with duck. With such little fat, you want to retain what you can. Sear the skinless side before flipping the breast and crisping the skin last.

• Pheasant goes well with onion, mushrooms, sage, garlic, rosemary, thyme, lemon, orange, pistachios, bacon, and wine. However, pheasant has a special taste, so don’t over do it with seasonings.

Favorites Recipes For This Wild Game Meat

• Creamy Parmesan Pheasant – A new spin on one of Grandma’s old chicken recipes, this Parmesan pheasant adds a delicious, tender zing to any plate of pasta. And let’s not forget that it comes with a healthy dose of bacon.

• Pheasant In Wine Sauce – Looking for something fancy, maybe an impressive dish to serve at that next dinner party? Try this pheasant in wine sauce recipe, where everything from white wine, mushrooms, and a healthy dose of herbs take this wild game meat to the next level.

• Glazed Roast Pheasant – Now if you’re going to hang a pheasant that hasn’t been shot up, you might as well try roasting the whole bird as well. That’s where this recipe comes in, a nice, moist bird that features a delicious glaze.

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Cottontail Rabbit

I remember hunting rabbits as a young man in Utah, where stumbling onto a cottontail was exciting and always ended up being delicious. My brother often made a teriyaki stir fry with “bunny back straps”, which turned out to be incredibly good every time. As I’ve grown older, I’ve realized that rabbit hunting is a more popular past time than I’d previously thought, and for good reason. They’re delicious.

If you need rabbit, D’Artagnan offers you a simple selection of boneless and bone-in meats.

Health Benefits Of This Wild Game Meat

• Ever heard of rabbit starvation? It’s actually just a problem caused by the lack of fat in rabbits. Just like most other wild game meats, cottontail rabbit is lean and mean, with 33 grams of protein to every 3.5 grams of fat in a 3.5 ounce serving. That’s an insane amount that satisfies over half of your daily recommended intake and outmatches chicken.

• Rabbit is also packed with nutrients like Iron, Phosphorus, Selenium, Zinc, Vitamin B6, Niacin, and Riboflavin. It contains an insanely high amount of Vitamin B12, and a 3.5 ounce serving satisfies your entire daily recommended intake!

Cooking Tips For Rabbit

• Bring chilled rabbit up to room temperature before cooking. This helps ensure that the meat is cooked thoroughly, and allows you to quickly sear both sides of the meat, locking in any juices.

• Some cooks recommend roasting or even frying younger rabbits, as the meat is more tender, while slow cooking older, larger rabbits will help break down its tough meat and connective tissues.

• Let rabbit meat rest for five to ten minutes after cooking in order to allow it to reabsorb and evenly distribute any juices.

• Remove this wild game meat from heat once the internal temperature reads 160°F, the USDA’s minimum internal temperature for rabbits. Cook it any hotter and you risk drying out your meal.

• Because rabbit is so lean, roasting it on the bone is preferable, as it helps retain moisture and adds a little flavor.

• Larding rabbit meat will add moisture and flavor. Larding involves adding fat to the meat, and wrapping it in bacon, or frequently basting with olive oil or duck fat is a good way to go.

• Cottontail rabbit goes well garlic, rosemary, sage, bacon or salty ham, oregano, thyme, paprika, and red wine. This wild game meat also goes well with a side of pasta or green vegetables such as spinach, asparagus, or peas.

Favorite Recipes For This Wild Game Meat

• Buttermilk Fried Rabbit – Simple and delicious, this recipe only takes a few ingredients, some flour, and a bit of oil. Easy to make and easy to eat, your kids will be claiming it tastes like fried chicken!

• Braised Cottontail – After searing the sides of the rabbit, and letting it cook for an hour, you’ll end up with a delicious meal where the meat is tender and juicy, and the left over sauce is a delicious addition.

• Rabbit Stew – Rabbit Stew is probably one of the oldest, most popular recipes out there. This recipe kicks it up a notch, calling for bacon, red wine, and a touch of thyme, and it can be a hit for any dinner party where you want to serve something a little different.

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Squirrel

You’ve probably heard of squirrel hunting, and you may have even given it a try or two. Squirrel is a popular meal in the South, and for good reason. While “it tastes like chicken” might be a good initial assessment, food critics and cooks describe the taste of this light, finely textured wild game meat as a cross between a chicken and a rabbit.

If you’re looking to buy squirrel, your options are pretty limited, but I’d check out Exotic Meat Market or The Wild Meat Company.

Health Benefits Of This Wild Game Meat

• Similar to rabbit, squirrel contains a lot of protein. A 3.5 ounce portion of this wild game meat contains just under 31 grams. Compare that to the mere 4.7 grams of fat and you’ve got yourself a meat far leaner than beef.

• While squirrel does contain some fat, around 60% of that is mono or polyunsaturated fats. These “good” fats reduce cholesterol levels in the body and help fight heart disease. The American Heart Association recommends you replace foods containing saturated fats and trans fats with those higher in monounsaturated and polyunsaturated fats.

• This wild game meat is packed with nutrients. Squirrel contains substantial levels of Niacin, Phosphorus, Riboflavin, Vitamin B6, Zinc, Selenium, and Potassium. But it also contains especially high concentrations of Vitamin B12, which helps nerve and blood cells stay healthy, as well as aids in the production of DNA, and Iron, which helps red blood cells transport oxygen throughout the body.

Cooking Tips For Squirrel

• Squirrel meat can be tough. When roasting or grilling this wild game meat, ensure that it doesn’t surpass the USDA’s safe internal temperature of 160°F , otherwise you’ll be left with a tough, dry meal.

• Older squirrels will be tougher by nature. Slow cooking helps break down connective tissues and ensures a more tender result.

• While cleaning your squirrel, you’re likely to end up with several pieces of meat covered in hair. Ensure that you remove ALL of the hair before cooking. Using a knife to scrape it off or a wet paper towel works well.

• If you want to de-bone squirrels, boil it first. This makes peeling the meat from the bone easier. However, bones do add moisture and flavor to this wild game meat, so boil wisely.

• Placing this wild game meat in a salt water brine overnight helps pull blood from the meat and eliminates that distinct “gamey” flavor, and even adds a little bit of moisture to the meat ensuring it doesn’t end up dry and overdone.

• If you plan on eating fried squirrel for dinner, quartering it is a good idea. Simply remove the front and back legs, and keep the back straps with the bone still in. If you want a more detailed guide to this process, Hank Shaw provides plenty of detail in his article “How To Cut Up A Squirrel For Cooking“.

• Squirrel goes well with rosemary, sage, thyme, parsley, cayenne, paprika, tomato or cream sauces, and bacon or sausage. Squirrel also pairs particularly well with nuts and berries, and a glass of dry red wine if you’re feeling fancy.

Favorite Recipes For This Wild Game Meat

• Buttermilk Fried Squirrel – Fried squirrel is a classic recipe, and topped with a southern gravy you can’t really beat a home-cooked meal like this one. Simple but delicious, we promise your kids will love this one.

• Hazelnut Roasted Squirrel – If you’re looking for something a little bit more fancy, check out this recipe. Perfect for a dinner party meant to impress, break out a bottle of red wine to enjoy with this quick, simple, but delicious and sophisticated meal.

• Squirrel Stew – What type of guide with this be if we didn’t include a squirrel stew? Slow cooked and tender, this stew also calls for a healthy dose of paprika and some smoked sausage to help spice things up.

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Moose

Moose are the largest, heaviest species in the deer family, and that means lots and lots of this wild game meat to go around. Much like it’s smaller cousins, deer and elk, how it tastes has a lot to do with preparation. Do it right, and you’re in for meals that are out of this world.

Health Benefits Of This Wild Game Meat

• Of any wild game meat out there, nothing quite compares to a lean cut of moose. A simple 3.5 ounce steak contains just under 30 grams of protein, and a tiny, like seriously, minuscule, 1 gram of fat. That’s nearly as lean as tuna, and we’re talking about a red meat!

• Moose meat contains low levels of sodium, 3% of your daily recommended intake to be exact. Processed, commercial meats, like pork, chicken, and turkey are often packing large quantities of sodium, which slows kidney functions and increases blood pressure.

• Aside from being rich in nutrients like Riboflavin, Niacin, Vitamin B6 and B12, Iron, Phosphorus, Potassium, Zinc, and Selenium, moose also contains traces of Vitamin C, Copper, and Magnesium, a mineral that helps regulate blood sugar levels, nerve function, and the creation of protein, bone, and DNA.

Cooking Tips For Moose

• Always cook moose steaks, roasts, and other cuts to, at most, medium-rare, or an internal temperature of around 135°F. You even want your moose burgers to end up with a little pink in the middle. Overcooking will cause this wild game meat to turn tough and dry.

• If your guests refuse to eat anything that hasn’t been cooked to well done, try slow cooking moose roasts. A crock pot or slow cooker set on low heat ensures you end up with a meal that is tender and juicy.

• Stacy Lyn Harris mentioned that her number one tip for moose is to “use the proper cooking method to match the cut of meat… Tenderloin and backstrap should be browned and cooked rare for the most flavorful and tender eating experience. The hindquarter is best rare as well or cooked low and slow, and always cut across the grain before eating.”

• Larding this wild game meat helps it stays juicy and tender. Larding basically consists of adding bacon, oil, or some other fat that will absorb into the meat while cooking. Where moose is extremely lean, a layer of bacon or constant basting is essential if you decide to roast or grill your moose.

• Aging moose meat helps breaks down connective tissues and tough muscle fibers. This can be done before or after freezing moose meat, but if you’re in a rush, Stacy Lyn Harris suggests simply placing your cuts on a cooling rack and pointing a fan directly at it for 30 minutes.

• A simple marinade of red wine, onions, bay leaves, garlic, black peppercorns and other flavoring ingredients can help remove or replace the “gamey” taste of your moose meat, while adding extra moisture for grilling or roasts.

• Ensure your moose steak has been dabbed dry with a paper towel before grilling or roasting. Extra moisture that evaporates can speed up the cooking process and toughen the meat.

• Moose meat goes well with onion, garlic, tomato, mushrooms, parsley, thyme, bay leaves, bacon, and red wine.

Favorite Recipes For This Wild Game Meat

• Smoky Moose Meat Dinner – Where moose meat is lean and tough to cook just right, this recipe makes the process simple by using ground meat and bacon. A great, hearty meal, this recipe is for both family dinner and friendly get togethers alike.

• Drunk Moose Meatballs – If you’re a fan of barbecue sauce and meatballs, you can’t go wrong with this simple, yet delicious recipe. Once again, ground up moose meat turns this meal into a simple appetizer or a delicious meal.

• Mushroom Moose Steak – If you’re looking for a classic steak or maybe something you can serve to guests or family on a fancier occasion, this recipe is for you. It pairs this wild game meat with sautéed mushrooms and a savory red wine sauce for a delicious meal.

• Pan-Seared Tenderloin – When I asked Kristy Crabtree if she had a favorite recipe, she replied by saying, “I always seem to find myself rambling off dozens of recipes rather than picking just one. It’s like being a kid in a candy store, there are so many mouthwatering meals that it seems impossible to have to pick just one. But when asked what my favorite cut from a game animal is, I would say the tenderloin – hands down.” She suggested a simple preparation. “The tenderloin doesn’t require anything more than a good rub of salt and freshly ground pepper. Add a pat of butter to a hot cast iron skillet and quickly sear the tenderloin on all sides about 1 minute per side or a total of 4-5 minutes. Remove and let the meat rest before slicing each tender and succulent bite.”

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Wild Pig

Wild pigs. One of the most accessible sources of wild game out there, mainly due to their status as an invasive species in North America. And while wild pig hunts are widely available, many are left in the field to rot. However, wild pigs can be a delicious and lasting source of protein for any hunter.

If you can’t quite afford that helicopter hog hunting trip you’ve been dreaming of for years, check out D’Artagnan. They offer wild boar roasts, sausages, and stew meats!

Health Benefits Of This Wild Game

• When you think of pork, you probably imagine fatty slices of bacon and greasy roasts. But wild pig is the complete opposite of it’s domesticated cousin, containing one fifth of the fat you’d find in pork from your favorite grocery store or butcher. In fact, in a 3.5 ounce serving of wild boar, you’ll find yourself with 28.3 grams of protein, with only 4.4 grams of fat. That’s a lot leaner than the hot dog you’re probably eating right now.

• Wild boar is stacked with nutrients. Riboflavin, Niacin, Vitamin B, Phosphorus, Zinc, Potassium, and especially high levels of Thiamine, which enables your body to process carbohydrates and also plays a key role in nerve, muscle, and heart function. To top that off, 3.5 ounces of this wild game meat contains over half of your daily recommended intake of Selenium, which is thought to play a role in preventing cancer and cognitive decline.

Cooking Tips For Wild Pig

• Good tasting hog meat all starts with preparation. Ensure that you don’t contaminate any meat by rubbing it against the pig’s skin, and avoid getting hair all over, as pigs are not known for being clean.

• Cook this wild game meat at lower temperatures than you would with a standard cut of pork. Slow cooking does wonders if you want a tender, juicy meal.

• If you decide to pan sear or roast wild boar, remove it from heat when it reaches 140-145°F to prevent tough, overcooked meat.

• Marinating cuts of meat helps break down connective tissues and tough muscle fibers, tenderizing the meat while adding flavor. Pineapple juice or wine are excellent for marinating as they contain an enzyme that actively breaks down muscle fibers. However, cuts like tenderloin don’t necessarily need this treatment.

• Whatever you do, do not thaw wild boar in the microwave. Where the meat is lean and mean, you’re sure to cook the exterior and leave it tough and dry.

• Some chefs recommend removing any fat you can from this wild game meat, as it has an “off” taste. Others recommend leaving fat as it creates a “self-basting” effect that keeps the meat juicy. Try both methods out and see what works for you!

• Wild pig goes well with thyme, paprika, garlic, onion, rosemary, spicy peppers or seasoning, and depending on the meal, a glass of red wine.

Favorite Recipes For This Wild Game Meat

• Wild Boar Bacon – Would this wild game meat guide really be complete if I didn’t include a bacon recipe for wild boar? Try it out if you’re looking for some lean bacon to go with your eggs in the morning, or maybe a nice BLT.

• Wild Pig Ribs – Okay, in addition to bacon, I felt the need to include a rib recipe. Who could resist if you invited them to a dinner serving delicious barbecue pork ribs? I couldn’t, that’s for sure.

• Pulled Pork Sliders – If you’re looking for a meal that’s simpler, or maybe just smaller than the one above, try out this recipe. It’s simple, tender, delicious, and can be eaten slowly over the course of a few days.

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Concluding Thoughts On Wild Game Meat

Whether you’re preparing squirrels or a venison roast, cooking wild game meat can be delicious, nutritious, and challenging at times. It adds a whole new level of excitement to the hunt. You’re not only looking for big bucks or a green headed mallard, you’re looking for food, something to feed family and friends. A resource that allows you to expand your culinary skills.

Even though most wild game meats have a few certain cooking methods that work best, Stacy Lyn Harris said it right, “If you want variety, don’t change the cooking method, but learn different brines, sauces, and spice combinations. The possibilities are endless.”

Trying out different dishes and random spins on classic recipes truly gives you infinite possibilities, and a lifetime of learning. I hope this article helps you on your wild, culinary journey, and increases that feeling of participation that hunting generously gives to people like you and me.

If you want more help cooking wild game meats, check out the following:

• Stacy Lyn’s Harvest Cookbook
• Ten Tips To Know When Preparing Venison
• Tracking The Outdoors In.by Stacy Lyn Harris
• Wild Game Cuisine by Kristy Crabtree

Please, mention any other tips, recipes, or thoughts in the comments below!