BBQ Deer Roastfrom

There’s nothing like a tasty barbecue after a long hunt. Check out this easy recipe to make your own.

Preparation time: 5 minutes. Cook time: 6 hours in slow cooker.


1 boneless venison roast
4 bay leaves
1 bottle of your favorite barbecue sauce
liquid smoke

Place the roast in your slow cooker. Add bay leaves and water to cover. Cook on low for 6 hours or until tender.

Remove the meat, discarding the water and bay leaves. Shred the meat and return it to the slow cooker. Add barbecue sauce and liquid smoke to taste. Stir together. Cook on medium until heated through, stirring occasionally.

Serve alone or on buns.


Thanksgiving Wild Turkey

from and The Wild Chef cookbook

There is nothing like sitting down for a traditional family meal with a bird you brought home. Upgrade your feast this year with—what else?—bacon.

Preparation time: 30 minutes. Cook time: 2 hours 30 minutes. Serves 6 to 10.


¾ lb. fatback, salted pork, or bacon (½ lb. minced, ¼ lb. sliced)
1 wild turkey, 11-13 lbs.
Coarse salt
Freshly ground black pepper
1 yellow onion, minced
3 ribs celery, minced
4 cloves garlic, minced
4 c. toasted diced bread
1 c. chicken stock
6 sprigs sage, minced
2 sprigs rosemary, minced
8 sprigs Italian parsley, minced

Preheat the oven to 350℉. In a heavy saute pan, slowly cook half the minced bacon. Set aside and keep warm.

Dry turkey very well with paper towels. Using a brush, coat the outside with some of the warmed bacon and season well with salt and pepper inside and out.

Heat up the rest of the minced bacon on medium heat. Add the onion and season with salt and pepper. Cook 5 minutes, stirring occasionally. Add celery and cook 5 minutes more. Add garlic; cook 1 minute. Remove from heat and add toasted bread cubes. Moisten with chicken stock and add minced herbs. Taste the bread cubes, adding more broth and herbs as needed—they should be moist and delicious.

Gently fill the cavity of the turkey with bread cube mixture. Cover the breast with the remaining slices of bacon.

Place the turkey, breast side up, in a heavy roasting pan. Roast in oven for 1 hour. Remove the bacon pieces, raise the oven temperature to 375℉, and continue roasting for 1 hour to brown the breast.

Remove the turkey as soon as it registers 160℉ on an instant-read thermometer inserted into the thickest part of the thigh, away from the bone.

Let the turkey rest for at least 20-30 minutes before carving across the grain with a sharp knife.

Serve up for your family and enjoy the holiday!


Grilled Cajun Venison Bites

Food photography from user “gammy in tx”; recipe from from

These bite-size morsels make a great appetizer or a meal on their own. Serve on toothpicks or as kabobs.

Preparation time: 20 minutes. Cook time: 15 minutes. Serves 6-8.


1 lb. venison (backstrap or tenderloin)
1 lb. bacon
16 oz. Italian dressing
1-2 Tbsp. Tony Chachere’s Seasoning (or similar)

Cut the venison into bite-size pieces. Cut bacon into 3- to 4-inch pieces (if using wide bacon, cut strips in half, lengthwise, before cutting down to size). Wrap each piece of venison with a strip of bacon, using a toothpick to hold the bacon in place.

Place wrapped venison in a plastic bag and cover with Italian dressing. Marinate overnight.

Remove meat from the plastic bag and sprinkle with seasoning. Grill over an open flame until bacon is crisp, turning often. (Tip: Use a fish basket or wooden skewer to turn all the venison bites at the same time.) Cook 15 minutes, or until venison is cooked through.


wild duck slider recipe

Recipe and food photography from 

It’s easy to get in a roast duck rut. Try something new with these little burgers featuring ground duck.

Cook time: 5-7 minutes. Serves 8.


1 lb. ground duck
1-2 tsp. chili powder
1 Tbsp. kosher salt
8 slider buns or potato dinner rolls
8 slices of your favorite cheese
pickled onions or sliced sweet pickles
mustard, ketchup, or barbecue sauce

Hint: You can prepare ground duck by adding pork fat. For every 3 ½ to 4 pounds of duck breasts, add 1 pound pork fat (ask at your supermarket meat counter).

Sprinkle chili powder and salt over ground duck and mix well with clean hands. Form the meat into patties the size of slider buns. Make a small indentation the size of a quarter in the center of each patty.

Fry or grill duck burgers on medium-high heat for 5-7 minutes for medium doneness. Toast buns and slightly melt cheese, then build your burger with your favorite condiments. Enjoy!