Hunting season is here, and that means wild game is back on the menu. These five recipes are a good place to start.
Wild game is lean, bold and made for real wood smoke. And, because wild game has so little fat, many recipes add bacon or ground pork to keep the meat juicy.
The Perfect Bear Mountain BBQ Blend for Hunting Season
Our Wild Game BBQ Blend, which is a perfect mix of hickory and oak specially developed for wild game. The hickory brings the bold, savory smoke that stands up to venison and elk. Oak brings balance. Its milder flavor keeps hickory in check, so you get a bold smoke that doesn't overpower the meat.
The wild game recipes below were created by longtime Bear Mountain ambassador Jennifer Danella. The Pennsylvania native got her start hunting with her dad and has since chased everything from waterfowl and pheasant to deer and more. She's big on getting more women and young people outdoors. She's also the author of two cookbooks, most recently The Weeknight Wild Game Cookbook, and has written for Buckmasters magazine.
Jennifer's recipes work wild game into familiar favorites like meatballs, casseroles and po' boys. She believes wild game can taste great when it's prepared the right way.
Smoked moose sausage & gravy
A wild game take on classic sausage gravy. Ground moose sausage gets browned in a cast iron skillet right on the grill, then cooked into a creamy gravy that smokes low and slow. Serve it over biscuits, hashbrowns or cornbread. Don't have moose? Elk or venison work too.
Grilled redfish po' boy with remoulade
A Louisiana favorite, made on the grill. Redfish fillets get a Cajun rub and cook skin-side down, no flipping needed. Put the fish on a toasted roll with creamy remoulade, lettuce, tomato and pickles. Don't forget extra sauce for dipping.
Sweet heat wild turkey bites
Chunks of wild turkey breast get a sweet and spicy rub, a bacon wrap and a coat of BBQ-buffalo sauce, then cook hot and fast on the grill. You can swap in chicken if you don't have wild turkey.
Smoked elk bourbon meatballs
Ground elk and a little pork are rolled into tender meatballs, smoked for about half an hour and finished with a sticky glaze of BBQ sauce, bourbon and honey. Serve them as an appetizer or a weeknight dinner.
Venison Cheddar bay biscuit casserole
A rich, hearty casserole that's the ideal comfort food. Ground venison goes into a creamy, cheesy base topped with Cheddar Bay biscuit batter. It all bakes in a skillet on the grill until the biscuits turn golden.