Field to Table: Wild Game Cooking

From the harvest to the table, celebrating the flavor of the outdoors.

At Lady Outdoor Lifestyles Magazine, we believe wild game deserves to be honored beyond the hunt. Our Field to Table recipes are designed to help you turn every harvest into a meal worth remembering. From campfire favorites to gourmet kitchen creations, these recipes showcase the versatility, flavor, and tradition of wild game cooking.

Whether you’re new to cooking venison or an experienced chef experimenting with upland birds, our contributors share practical techniques, creative twists, and time-tested family favorites. Each recipe is crafted to be approachable, delicious, and rooted in the outdoor lifestyle we love.

What You’ll Find Here

  • Wild Game Classics – Venison backstrap, dove poppers, and timeless favorites.

  • Upland & Waterfowl Dishes – Quail, pheasant, duck, and more, prepared with fresh inspiration.

  • Big Game Meals – Elk, moose, and other harvests transformed into hearty, wholesome dishes.

  • Campfire Cooking – Simple, rustic recipes perfect for the hunt camp or outdoor gatherings.

  • Modern Wild Game Cuisine – Creative takes on traditional cuts, sauces, and sides.

Our Promise

Field to Table isn’t about fancy ingredients or complicated steps — it’s about honoring the harvest, feeding your family, and celebrating a lifestyle where food, tradition, and the outdoors come together.r.

Main Dishes

Close-up of a burger with a shiny bun, tomato, purple onion, lettuce, and melted cheese on a wooden surface.

  • Smoked Venison Burger with Bacon Beer Cheese

    By Bri Van Scotter of Wilderness to Table

    Nothing says fall like grilling wild game with family and friends. This smoked venison burger, topped with rich bacon beer cheese and spicy mayo, is the ultimate way to celebrate the season.

    Ingredients

    Venison Burger

    • 6 Venison Burger Patties

    • 3 TBS Bacon Fat, melted

    • Pretzel Buns

    • Lettuce

    • Tomato, sliced

    • Red Onion, sliced

    Spicy Mayo

    • 1 Cup Mayonnaise

    • 4 TBS Sriracha Sauce

    • 2 TBS Pickled Jalapeños, chopped

    Beer Cheese

    • ¾ Cup Beer of Choice

    • 1 Clove Garlic, chopped

    • 8 oz Swiss Cheese

    • 4 oz Sharp Cheddar Cheese

    • 1 TBS Flour

    • 6 pieces of Bacon, cooked and chopped

    Instructions

    Spicy Mayo

    In a small bowl, combine mayonnaise, sriracha, and chopped pickled jalapeños. Mix well and refrigerate until ready to serve.

    Beer Cheese

    In a saucepan, add beer and chopped garlic. In a separate bowl, toss Swiss and cheddar cheese with flour. Bring beer mixture to a boil over medium-high heat, then stir in cheese until melted. Mix in chopped bacon and keep warm.

    Burger

    Preheat smoker or grill to 375°F. Brush venison patties with melted bacon fat, season with salt and pepper, then grill until cooked through, about 5–7 minutes per side.

    Assemble

    Spread spicy mayo on both sides of pretzel buns. Place venison patty on the bottom bun, top with bacon beer cheese, lettuce, tomato, and red onion. Cap with the top bun and enjoy!

A black plate with a cooked lamb chop, mashed potatoes, purple cabbage, and green garnish, drizzled with a dark sauce, on a dark wooden table.

  • By Chef Bri Van Scotter of Wilderness to Table

    Elegant, flavorful, and surprisingly simple, this herb-crusted rack of venison is a true showstopper. Perfect for holidays, celebrations, or anytime you want to impress, the fresh herbs and Dijon crust create a tender, aromatic, and unforgettable dish.

    Servings

    8

    Prep Time

    20 minutes

    Cook Time

    25 minutes

    Ingredients

    • 2 ½ – 3 lb rack of venison, frenched

    • Kosher salt and ground black pepper

    • 5 tbsp grapeseed oil

    • 8 cloves garlic, peeled

    • ½ cup panko bread crumbs

    • 1 small bunch parsley, stems removed

    • ½ cup fresh chives, roughly chopped

    • 1 tbsp fresh sage, roughly chopped

    • 1 tbsp fresh rosemary, roughly chopped

    • ½ cup grated parmesan cheese

    • 2 tbsp whole grain Dijon mustard

    Directions

    1. Preheat oven to 400°F.

    2. Season venison with salt and pepper. Heat grapeseed oil in a cast iron pan over high heat. Sear venison on both sides, about 3–4 minutes per side. Remove and set on a baking sheet to cool slightly.

    3. In a food processor, combine garlic, panko, parsley, chives, sage, rosemary, and parmesan cheese. Pulse until well combined into a crumb mixture.

    4. Brush all sides of venison with Dijon mustard, then coat with the breadcrumb mixture to form a crust.

    5. Roast in oven for 25 minutes. Once cooked, let venison rest for 5–8 minutes before slicing.

Sliced duck breast served with rice and blueberry sauce on a white plate.

  • Pan-Seared Mallard Breast with Blueberry Reduction

    This elegant wild game recipe pairs the rich flavor of mallard duck with a sweet-tart blueberry reduction. Perfect for a refined dinner that highlights the best of your harvest.

    Servings

    4

    Prep Time

    15 minutes

    Cook Time

    20 minutes

    Ingredients

    Duck

    • 4 mallard duck breasts, skin on

    • Kosher salt, to taste

    • Freshly ground black pepper, to taste

    Blueberry Reduction

    • 1 cup fresh or frozen blueberries

    • ½ cup red wine

    • ¼ cup balsamic vinegar

    • 2 tbsp honey or maple syrup

    • 1 shallot, finely minced

    • 1 sprig fresh thyme

    • 1 tbsp butter

    Directions

    Prepare the Duck

    1. Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

    2. Season generously with salt and pepper.

    Sear the Duck

    1. Place duck breasts skin-side down in a cold, heavy skillet. Turn heat to medium and cook until fat renders and skin is golden brown, about 8–10 minutes.

    2. Flip and cook 3–5 minutes more for medium-rare, or until desired doneness. Remove from pan and rest while preparing the sauce.

    Make the Blueberry Reduction

    1. In the same pan, drain excess fat, leaving about 1 tbsp. Add shallots and sauté until softened.

    2. Stir in blueberries, red wine, balsamic vinegar, honey, and thyme. Simmer until reduced by half, about 8–10 minutes.

    3. Remove thyme sprig, stir in butter, and season with salt and pepper to taste.

    Serve

    1. Slice duck breasts thinly against the grain. Plate over wild rice or roasted vegetables and spoon blueberry reduction on top.

Bowl of spaghetti pasta with tomato sauce, ground meat, cherry tomatoes, grated cheese, and chopped fresh herbs.

  • Venison Spaghetti

    With Chef Holly Hearn

    Servings: 4
    Total Time: 30 minutes

    Nothing says comfort food like a hearty bowl of spaghetti. This recipe transforms a quick weeknight staple into a flavorful, elevated dish using venison, fresh ingredients, and a few chef-inspired touches.

    Ingredients

    • 1 jar of your favorite tomato sauce

    • 1 lb ground venison

    • 5 fresh tomatoes

    • 6 cloves garlic

    • 3 tsp tomato paste

    • 1 tbsp olive oil

    • 1 tbsp Italian seasoning

    • Lemon peel

    • 1 lb pasta

    Instructions

    1. Cook the Pasta
      Cook pasta according to package directions, but reduce cooking time by 2 minutes for al dente texture. Drain and set aside.

    2. Cook the Venison & Vegetables
      In a large pan, heat olive oil over medium-high. Add venison, seasoning with salt, Italian seasoning, and tomato paste. Stir in fresh tomatoes and cook until they release juices. Add garlic and sauté briefly, about 20 seconds.

    3. Combine with Sauce
      Reduce heat to low. Stir in jarred tomato sauce and bring to a gentle simmer, blending flavors together.

    4. Finish with Lemon Peel
      Add lemon peel and simmer for 1 minute. Remove peel, return pasta to pan, and toss to coat with sauce. Serve hot with Parmesan cheese and parsley.

    ✨ Chef’s Tip: Use a splash of pasta water in the sauce to help it cling to the noodles and add a silky texture.

A baked chicken thigh served on a white plate with yellow mashed potatoes and green steamed vegetables in the background.

  • By Chef Bri Van Scotter of Wilderness to Table

    An elevated wild game classic, this Venison Wellington features tender venison backstrap wrapped in mushroom duxelles, prosciutto, and puff pastry—perfect for a holiday table or special gathering.

    Servings

    6

    Prep Time

    1 hour

    Cook Time

    45 minutes

    Ingredients

    For the Duxelles

    • 3 pints (1 ½ pounds) white button mushrooms

    • 2 shallots, peeled and roughly chopped

    • 4 cloves garlic, peeled and roughly chopped

    • 2 sprigs fresh thyme, leaves only

    • 2 tablespoons unsalted butter

    • 2 tablespoons extra-virgin olive oil

    • Kosher salt and freshly ground black pepper

    For the Venison

    • One 3-pound venison backstrap

    • Extra-virgin olive oil

    • Kosher salt and freshly ground black pepper

    • 12 thin slices prosciutto

    • 6 sprigs fresh thyme, leaves only

    • 2 tablespoons Dijon mustard

    • Flour, for rolling out puff pastry

    • 1 pound puff pastry, thawed if using frozen

    • 2 large eggs, lightly beaten

    • ½ teaspoon coarse sea salt

    Directions

    1. Prepare the duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor; pulse until finely chopped. Heat butter and olive oil in a large sauté pan over medium heat. Add the mixture and cook 8–10 minutes, until liquid evaporates. Season with salt and pepper, set aside to cool.

    2. Prepare the venison: Drizzle the backstrap with olive oil, season with salt and pepper, and sear all over in a hot, heavy skillet with olive oil, about 2–3 minutes per side.

    3. On a sheet of plastic wrap, lay prosciutto slices slightly overlapping to form a rectangle large enough to wrap the venison. Spread the duxelles evenly over the prosciutto, then sprinkle with thyme leaves. Place the seared venison on top, smear lightly with Dijon mustard, and roll tightly using the plastic wrap. Twist ends to secure, then refrigerate 30 minutes.

    4. Preheat oven to 425°F. On a floured surface, roll out puff pastry to about ¼-inch thick. Remove venison from plastic wrap and place in center of pastry. Fold pastry over, brushing edges with egg wash to seal. Trim ends if needed, brush entire pastry with egg wash, and sprinkle with coarse sea salt.

    5. Place seam-side down on a baking sheet. Cut small slits in the top of pastry with a knife to vent. Bake 40–45 minutes until pastry is golden brown and venison registers 125–130°F for medium-rare.

    6. Remove from oven and let rest before slicing into thick pieces. Serve immediately.

Plate with cooked meat, pickled red onions, green microgreens, and a slice of yellow squash.

  • Venison Harissa Osso Bucco

    Servings: 4
    Prep Time: 25 minutes
    Cook Time: 2 hours

    Ingredients

    • 3 tbsp vegetable oil

    • 1 onion, small diced

    • 2 carrots, small diced

    • 2 celery stalks, small diced

    • 2 tbsp tomato paste

    • 2 tbsp harissa

    • 1 tsp ground cinnamon

    • All-purpose flour, for dredging

    • 4 venison shanks

    • 2 cups red wine

    • 2 cups beef stock

    • 1 sprig fresh rosemary

    • 1 sprig fresh thyme

    • 1 fresh bay leaf

    Directions

    1. In a large Dutch oven (6–8 qt), heat vegetable oil over medium-high heat. Once hot, add onion, carrots, and celery. Cook until vegetables are slightly brown and caramelized, about 10 minutes.

    2. Stir in tomato paste, harissa, and cinnamon. Cook for 2 more minutes.

    3. Lightly dredge venison shanks in flour. Increase heat to high, add shanks to the pot, and brown on both sides, about 2 minutes per side.

    4. Add red wine, beef stock, rosemary, thyme, and bay leaf. Bring to a simmer, cover, and cook on low-medium heat for 1 ½–2 hours, or until meat is falling off the bone.

    5. Serve hot with creamy polenta or mashed potatoes.

Grilled chicken thigh with barbecue sauce served with seasoned French fries on a white plate.

  • Rabbit Confit – A French Method of Cooking

    With Chef Holly Hearn

    Servings: 4–6
    Total Time: 12+ hours

    Rabbit confit is a showstopping dish that delivers tender, succulent meat infused with herbs and spices. Slowly cooked in a blend of duck fat, olive oil, and avocado oil, the rabbit takes on incredible richness and depth. Serve with roasted potatoes, brown butter sage gnocchi, or alongside seasonal vegetables for an unforgettable dining experience.

    Ingredients

    • 2–3 lbs rabbit cut into pieces

    • 2 cups duck fat

    • 1 cup olive oil

    • 1 cup avocado oil

    • 2 white onions

    • 2 whole lemons

    • 12 garlic cloves, crushed

    • 7 sprigs fresh thyme

    • 2 bay leaves

    • 1 tbsp black peppercorns

    • Coarse sea salt

    • 2 (3-inch) pieces cinnamon

    • 2 star anise pods

    • 2 cloves

    Directions

    1. Prepare Rabbit: Generously season rabbit pieces with kosher salt, ensuring even coating. Place on a sheet pan, cover, and refrigerate overnight (at least 12 hours). This enhances flavor and tenderness.

    2. Preheat oven to 200°F (95°C).

    3. Remove rabbit from refrigerator, rinse off excess salt, and pat dry with paper towels.

    4. In a heavy-bottomed ovenproof pot or Dutch oven, combine duck fat, olive oil, and avocado oil. Add garlic, cloves, thyme, bay leaves, black peppercorns, lemons, anise pods, cinnamon, and clove. Warm mixture gently until melted (not boiling), about 180°F.

    5. Add rabbit pieces to fat mixture, ensuring they are fully submerged. Add more fat if necessary.

    6. Cover pot with lid or foil and transfer to oven. Cook slowly 2–3 hours until meat is tender and easily pulls apart (time may vary depending on rabbit size/type).

    7. Remove rabbit carefully from fat and place on a platter or dish to cool slightly.

    Serving Notes

    • Traditionally served warm or at room temperature.

    • For extra crispiness, sear pieces in a hot skillet before serving.

    • Pair with roasted potatoes, brown butter sage gnocchi, or a seasonal salad.

    • Pro tip: Strain and save the cooking fat—use it to enrich scrambled eggs, roasted vegetables, or grilled cheese.

A plate of spaghetti with chunks of beef, sliced red bell peppers, green leafy vegetables, and topped with a brown sauce.

  • Venison Stir Fry

    With Chef Holly Hearn

    Servings: 4
    Total Time: 45 minutes

    A quick, flavorful, Asian-inspired stir fry using tender venison, noodles, and fresh vegetables. The velveting technique keeps the wild game juicy, while the sauce adds tang, spice, and depth.

    Ingredients

    • 1 lb tenderized venison, thinly sliced

    • 2–3 tbsp cornstarch

    • 1 inch fresh ginger, grated

    • 1 package Ka-me Hokkien noodles

    • 3 tbsp + 4 tbsp light soy sauce, divided

    • 1 tbsp fish sauce (optional)

    • 2 tsp sesame oil

    • 1–2 tbsp brown sugar

    • ½ tbsp chili paste

    • 1 lime, juiced

    • 1 bell pepper, julienned

    • 1 onion, julienned

    • 4 baby bok choy, chopped

    • 6 garlic cloves, minced

    • Green onion, for garnish

    • Avocado oil (or coconut oil), for cooking

    Directions

    1. In a bowl, combine venison, cornstarch, splash of avocado oil, ginger, 3 tbsp soy sauce, and lime juice. Mix and marinate 15–20 minutes.

    2. Heat avocado oil in a wok over medium-high. Fry venison in batches until browned; remove and set aside.

    3. Sauté onion and bell pepper until softened. Add bok choy, then garlic; stir for 20 seconds until fragrant.

    4. Add noodles to the wok and gently stir.

    5. In a bowl, whisk together 4 tbsp soy sauce, chili paste, fish sauce (if using), and brown sugar.

    6. Pour sauce into wok, stir for 2 minutes, then add venison back in.

    7. Remove from heat, drizzle with sesame oil, and garnish with green onion.

    ✨ Pro Tip: Use the velveting method (cornstarch + soy + quick sear) for any lean wild game to keep it moist and tender.

Close-up of a stuffed meat roll sliced to show filling of vegetables, cheese, and sauce, served on a plate.

  • By Chef Holly Hearn of Game Girl Gourmet

    Wild pork is a flavorful and sustainable protein that deserves a place on your table. This recipe highlights a tender backstrap stuffed with spinach, garlic, sundried tomatoes, and cheese, served over creamy parmesan polenta for a truly comforting dish.

    Ingredients

    Stuffed Pork Tenderloin

    • 1 wild pork back strap

    • Fresh spinach

    • 3 cloves garlic, minced

    • Sundried tomatoes, julienned

    • Your favorite cheese (mozzarella, feta, gouda, etc.)

    • Balsamic vinegar

    • Coarse salt, pepper

    Parmesan Polenta

    • 4 cups stock

    • 1 cup corn meal

    • ½ cup high-quality parmesan

    • ½ cup milk or heavy cream

    • 3 Tbsp butter

    • Salt to taste

    Directions

    Pork Tenderloin

    1. Preheat oven to 400°F.

    2. Cut backstrap in half lengthwise, butterfly to ½-inch thick, and pound to ¼-inch thickness.

    3. Season with salt and pepper.

    4. Layer spinach, garlic, sundried tomatoes, and cheese over one side of the flattened meat, leaving ¼–½ inch border.

    5. Roll tightly, secure with toothpicks, and drizzle with balsamic vinegar.

    6. Heat olive or grapeseed oil in a cast iron pan over medium heat; sear rolled tenderloin 2 minutes per side.

    7. Place skillet in oven, roast 10–15 minutes depending on thickness.

    8. Remove, rest 5–10 minutes, then slice. Drizzle with balsamic glaze and serve.

    Parmesan Polenta

    1. In a saucepan, bring stock to boil. Add cornmeal gradually, whisking constantly.

    2. Reduce heat to medium; cook 30–45 minutes, stirring until thickened.

    3. Remove from heat. Stir in butter, parmesan, and milk until creamy. Season with salt to taste.

A plate with a pulled pork sandwich with melted cheese and crispy onions, a side of cooked greens, macaroni and cheese, and a sandwich bun with pickles.

  • With Chef Holly Hearn

    Braised Wild Pork

    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 2 ½–3 hours

    Ingredients

    • 3–4 lbs wild pork shoulder or roast

    • Kosher salt and freshly ground black pepper

    • 3 tbsp olive oil or bacon fat

    • 1 large onion, chopped

    • 3 carrots, chopped

    • 3 celery stalks, chopped

    • 5 cloves garlic, minced

    • 2 tbsp tomato paste

    • 2 cups dry red wine

    • 3 cups chicken or beef stock

    • 2 sprigs fresh rosemary

    • 4 sprigs fresh thyme

    • 2 bay leaves

    Directions

    1. Preheat oven to 325°F.

    2. Pat pork dry and season generously with salt and pepper. In a large Dutch oven, heat oil or bacon fat over medium-high heat. Sear pork on all sides until deeply browned, then remove and set aside.

    3. Add onion, carrots, and celery to the pot. Cook until softened and lightly browned, about 8–10 minutes. Stir in garlic and tomato paste; cook for 2 minutes more.

    4. Deglaze with red wine, scraping up browned bits from the bottom. Simmer 5 minutes to reduce slightly.

    5. Return pork to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven.

    6. Braise 2 ½–3 hours, until pork is fork-tender and easily pulls apart. Remove herbs and bay leaves.

    7. Shred pork or slice thickly. Serve with mashed potatoes, polenta, or crusty bread.

    Notes

    This braised wild pork is rich, tender, and deeply flavorful—perfect for family gatherings or cozy winter nights. The long, slow cooking breaks down the wild pork’s texture and infuses it with aromatic herbs, vegetables, and wine, creating a hearty dish that pairs beautifully with rustic sides.

A white bowl filled with a salad containing sliced cucumbers, shredded carrots, chopped lettuce, cilantro, and slices of beef topped with crushed peanuts.

  • Venison or Quail Vermicelli Bowl

    With Chef Holly Hearn

    Servings: 3–4
    Total Time: 30 minutes

    Light, fresh, and full of flavor, this Vietnamese-inspired vermicelli bowl pairs lean venison or quail with crisp vegetables, fresh herbs, and rice noodles. Perfect for a hot summer day or as a healthy weeknight meal, it’s balanced, refreshing, and endlessly versatile.

    Ingredients

    Marinade

    • 2 tbsp soy sauce

    • 1 tbsp fish sauce

    • 2 garlic cloves, minced

    • 1 tbsp ginger, minced

    • 1 tbsp brown sugar

    • 1 red bird’s eye chili, finely chopped

    • 3 tbsp lime juice

    Vermicelli Bowl

    • 8 oz rice vermicelli noodles

    • 1 cucumber, julienned

    • 1 carrot, julienned

    • 2 cups Romaine lettuce, chopped

    • ¼ cup fresh cilantro

    • ¼ cup fresh mint leaves

    • Lime wedges, for serving

    Dressing

    • 1/3 cup fish sauce

    • 4 tbsp rice vinegar

    • 2 tbsp white sugar

    • ½ cup hot water

    • 2 garlic cloves, finely chopped

    • 1 red bird’s eye chili, finely chopped

    • 3 tbsp lime juice

    Quail Alternative

    • 1 lb quail, spatchcocked and cut into halves
      (Use the same marinade and preparation as for venison.)

    Instructions

    1. Marinate the Venison/Quail
      Combine soy sauce, fish sauce, garlic, ginger, brown sugar, chili, and lime juice in a bowl. Add venison slices or quail pieces and marinate for at least 30 minutes.

    2. Cook the Noodles
      Cook vermicelli according to package instructions. Rinse under cold water and drain.

    3. Prepare the Vegetables
      While meat marinates, prep cucumber, carrot, and romaine. Arrange vegetables with fresh herbs on a platter.

    4. Cook the Meat
      Heat a skillet over medium-high heat. Remove meat from marinade and cook:

      • Venison: 2–3 minutes per side

      • Quail: about 5 minutes per side, or until cooked through

    5. Make the Dressing
      Mix all dressing ingredients in a small bowl and adjust flavors as needed.

    6. Assemble the Bowls
      Place vermicelli in bowls. Top with cooked venison or quail, vegetables, and fresh herbs. Sprinkle with chopped peanuts if desired. Serve with lime wedges and dressing.

Grilled chicken breast on a bed of mixed greens with crumbled blue cheese and dried cranberries.

  • Grouse with Wild Mushroom Cream Sauce

    Servings: 4
    Prep Time: 15 minutes
    Cook Time: 35 minutes

    A rich, earthy dish that highlights upland game with a luxurious wild mushroom cream sauce. Perfect for a fall dinner or special gathering.

    Ingredients

    • 4 grouse breasts, skin on

    • 2 tbsp butter

    • 2 tbsp olive oil

    • 1 shallot, finely chopped

    • 2 cloves garlic, minced

    • 2 cups wild mushrooms, sliced (chanterelles, morels, or cremini)

    • ½ cup dry white wine

    • 1 cup heavy cream

    • 1 tsp Dijon mustard

    • 1 tsp fresh thyme leaves

    • Salt and pepper, to taste

    • Fresh parsley, chopped, for garnish

    Directions

    1. Pat grouse breasts dry and season with salt and pepper.

    2. In a skillet over medium-high heat, melt butter and olive oil. Sear grouse breasts skin-side down until golden, 3–4 minutes. Flip and cook 2–3 minutes more. Remove and keep warm.

    3. In the same skillet, add shallot and garlic; sauté until fragrant.

    4. Add mushrooms and cook until golden and softened, about 5 minutes.

    5. Deglaze pan with white wine, scraping up any browned bits. Simmer until liquid is reduced by half.

    6. Stir in cream, Dijon mustard, and thyme. Simmer until thickened, 5–7 minutes.

    7. Return grouse to skillet, spooning sauce over to coat. Cook gently for 2–3 minutes to rewarm.

    8. Garnish with parsley and serve hot with mashed potatoes, spaetzle, or wild rice.

    ✨ Pro Tip: This recipe works equally well with pheasant or partridge if grouse isn’t available .

Side Dishes

Dumplings topped with caramelized onions and chopped herbs on a white plate.

  • Bear Pierogies with Caramelized Onions

    By Chef Bri Van Scotter of Wilderness to Table

    These hearty pierogies, stuffed with ground bear meat, potato, and caramelized onions, bring a rustic wild-game twist to a classic comfort food. Perfect served with sour cream and fresh herbs.

    Servings

    About 20 pierogies

    Ingredients

    Dough

    • 1 large egg

    • ¼ cup sour cream

    • ¼ cup plus 2 tbsp water

    • 2 tsp olive oil

    • ½ tsp kosher salt

    • 2 cups all-purpose flour

    Filling

    • 2 tbsp unsalted butter

    • 1 small yellow onion, quartered and thinly sliced

    • Kosher salt and freshly ground black pepper

    • 1 tsp granulated sugar

    • ¼ cup port wine

    • 1 potato, cubed and cooked

    • 1 tsp fresh thyme leaves, chopped

    • 1 large garlic clove, minced

    • ½ pound ground bear meat (I ground ½ pound bear backstrap with 2 tbsp beef tallow)

    For Assembling & Browning

    • 1 large egg, beaten with 1 tsp water

    • 2 tbsp unsalted butter

    • 2 tbsp olive oil

    • Caramelized onions (see below)

    • 2 yellow onions, sliced thin

    • 3 tbsp butter

    • 1 tsp kosher salt

    • Condiments: Sour cream, chopped Italian parsley

    Directions

    Make the Dough

    1. In a bowl, whisk together egg, sour cream, water, olive oil, and salt. Stir in flour until combined.

    2. Turn dough onto a floured surface; knead gently until it comes together. Add flour if sticky.

    3. Cover with plastic wrap and let rest for 30 minutes.

    Make the Filling

    1. In a large pan over medium-high heat, melt butter. Add onion, 1 tsp salt, and sugar. Cook until caramelized and browned, about 10 minutes.

    2. Add port wine and stir to coat. Mix in potato cubes, thyme, garlic, and ground bear. Raise heat to medium-high and cook until meat is browned and cooked through. Season with salt and pepper.

    Assemble & Cook

    1. Line baking sheets with parchment; dust with flour. On a floured surface, roll dough to ⅛-inch thick.

    2. Cut out 3-inch rounds. Place ~1 tbsp filling in each. Brush edges with egg wash, fold in half, and crimp to seal.

    3. Bring a large pot of salted water to a boil. Cook pierogies in batches until they float to the top, 12–15 minutes. Drain on paper towels.

    4. In a frying pan over medium heat, melt butter with olive oil. Brown pierogies on both sides, adding more butter/oil if needed.

    Caramelized Onions (for topping)

    1. In a cast iron skillet, add onions, butter, and salt.

    2. Cook over medium-high heat, stirring, until onions are golden brown and caramelized, about 20 minutes.

    Serve

    Top pierogies with caramelized onions, sour cream, and chopped parsley.

Cooked greens with garlic and oil, next to a sandwich with meat and bread.

  • Bacon Braised Collard Greens

    with Chef Holly Hearn

    Serves: 4
    Total Time: 35–45 minutes

    Traditionally overlooked, collard greens shine in this smoky, savory recipe. Crispy bacon provides rich flavor, while balsamic vinegar balances the greens’ natural bitterness—making this dish a family favorite.

    Ingredients

    • 6 pieces thick-cut bacon

    • 2–3 bunches collard greens, washed and roughly chopped

    • 1 white onion, diced

    • 5 cloves garlic, minced

    • ½–1 tbsp balsamic vinegar

    • Salt and pepper, to taste

    Directions

    1. Place bacon in a large skillet before turning on the heat. Set stove to medium-low and render until bacon is crispy. Remove and set aside.

    2. Increase heat to medium. Add diced onion to the bacon fat and sauté until translucent, seasoning with a pinch of salt.

    3. Add collard greens to the pan. Don’t worry if they don’t all fit—stir as they wilt and cook down.

    4. After about 5 minutes, stir in the garlic. Reduce heat to low, season with salt, and cook 15–20 minutes until greens are tender.

    5. Stir in balsamic vinegar and cook 5 minutes more.

    6. Chop the bacon and sprinkle over the greens before serving.

    ✨ Tip: These greens pair perfectly with roasted meats, barbecue, or cornbread for a comforting Southern-inspired meal.

Raw roasted root vegetables including orange carrots, white parsnips, purple onion wedges, and green sprigs of rosemary on a parchment-lined baking sheet.

  • Roasted Root Vegetables with Thyme & Honey

    Servings: 4–6
    Prep Time: 15 minutes
    Cook Time: 35 minutes

    Ingredients

    • 3 carrots, peeled and cut into sticks

    • 2 parsnips, peeled and cut into sticks

    • 2 sweet potatoes, cubed

    • 2 tbsp olive oil

    • 1 tbsp honey

    • 1 tsp fresh thyme leaves

    • Salt and pepper, to taste

    Directions

    1. Preheat oven to 400°F. Line a baking sheet with parchment.

    2. Toss vegetables with olive oil, honey, thyme, salt, and pepper.

    3. Roast 30–35 minutes, flipping halfway, until caramelized and tender.

A bowl of vegetable salad with sliced apples, carrots, onions, and herbs, garnished with black pepper. Surrounding the bowl are lemon halves, a green apple, a small bowl of oil, and a bowl of black pepper, on a dark surface with a light-colored cloth.

  • Apple & Fennel Slaw

    Servings: 4–6
    Prep Time: 20 minutes

    Ingredients

    • 2 tart apples, julienned

    • 1 fennel bulb, thinly sliced

    • 1 small carrot, julienned

    • ¼ cup mayonnaise

    • 2 tbsp apple cider vinegar

    • 1 tbsp honey

    • Salt & pepper, to taste

    Directions

    1. Whisk mayonnaise, vinegar, honey, salt, and pepper in a bowl.

    2. Toss apples, fennel, and carrot with dressing.

    3. Chill 20 minutes before serving for flavors to meld.

A bowl of creamed spinach with a silver spoon resting inside.

  • Creamed Spinach

    Servings: 4–6
    Prep Time: 10 minutes
    Cook Time: 15 minutes

    Ingredients

    • 2 lbs fresh spinach

    • 3 tbsp butter

    • 2 cloves garlic, minced

    • 1 small onion, finely chopped

    • 1 cup heavy cream

    • ½ cup grated parmesan

    • Pinch nutmeg

    • Salt & pepper, to taste

    Directions

    1. Blanch spinach in boiling water 1 minute; drain and squeeze dry. Chop roughly.

    2. In a skillet, melt butter. Add onion and garlic; cook until softened.

    3. Stir in cream, parmesan, nutmeg, salt, and pepper. Simmer until thickened.

    4. Fold in spinach and cook 2–3 minutes. Serve warm.

Creamy potato salad topped with shredded beef, fried onion strings, and chopped chives in a white bowl.

  • Wild Hog Mac n Cheese

    Comfort food meets wild game in this creamy, cheesy baked mac n cheese loaded with tender braised wild hog. Smoky, savory, and indulgent—it’s the perfect way to turn your harvest into a dish the whole family will love.

    Servings

    6–8

    Prep Time

    20 minutes

    Cook Time

    1 hour 15 minutes

    Ingredients

    For the Pork

    • 2 lbs wild hog shoulder or roast, cut into chunks

    • 2 tbsp olive oil or bacon fat

    • 1 onion, chopped

    • 4 cloves garlic, minced

    • 2 cups chicken stock

    • 1 cup dry white wine (optional)

    • 2 sprigs fresh thyme

    • Kosher salt & black pepper

    For the Mac n Cheese

    • 1 lb elbow macaroni (or cavatappi)

    • 4 tbsp butter

    • 4 tbsp all-purpose flour

    • 4 cups whole milk, warmed

    • 1 cup heavy cream

    • 1 tsp Dijon mustard

    • ½ tsp smoked paprika

    • 3 cups sharp cheddar cheese, shredded

    • 1 cup Gruyère cheese, shredded

    • 1 cup Fontina or Monterey Jack, shredded

    • Salt & pepper to taste

    Topping

    • 1 cup panko breadcrumbs

    • 2 tbsp butter, melted

    • ½ cup parmesan cheese, grated

    • 2 tbsp fresh parsley, chopped

    Directions

    Prepare the Pork

    1. Preheat oven to 325°F. Season pork with salt and pepper.

    2. In a Dutch oven, heat olive oil over medium-high. Sear pork chunks until browned. Remove and set aside.

    3. Add onion and garlic to pot, sauté until fragrant. Deglaze with white wine (if using). Add stock, thyme, and pork back to pot.

    4. Cover and braise in oven for 1 ½–2 hours, until pork is fork-tender. Shred meat and set aside.

    Cook the Pasta

    1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.

    Make the Cheese Sauce

    1. In a large saucepan, melt butter over medium heat. Whisk in flour, cooking 1–2 minutes to form a roux.

    2. Slowly whisk in warm milk and cream until smooth and thickened. Stir in Dijon, paprika, salt, and pepper.

    3. Add cheeses, stirring until melted and creamy.

    Assemble

    1. Stir shredded wild hog and cooked pasta into the cheese sauce. Mix until evenly coated.

    2. Pour mixture into a greased 9x13-inch baking dish.

    Topping & Bake

    1. In a small bowl, combine panko, melted butter, parmesan, and parsley. Sprinkle evenly over pasta.

    2. Bake at 375°F for 25–30 minutes, until golden brown and bubbling.

    Notes

    • For extra smokiness, braise the wild hog with a splash of bourbon or smoked beer.

    • Swap Gruyère for pepper jack if you want a spicier version.

    • Leftovers reheat beautifully in a skillet with a splash of milk.

A cast iron skillet filled with creamy macaroni and cheese with melted cheese visible.

  • Classic Mac n Cheese

    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 25 minutes

    Ingredients

    • 1 lb elbow macaroni (or cavatappi)

    • 4 tbsp unsalted butter

    • 4 tbsp all-purpose flour

    • 4 cups whole milk, warmed

    • 2 cups sharp cheddar cheese, shredded

    • 1 cup mozzarella cheese, shredded

    • ½ tsp Dijon mustard (optional)

    • Salt and black pepper, to taste

    Optional Topping:

    • 1 cup breadcrumbs

    • 2 tbsp melted butter

    • ½ cup parmesan cheese, grated

    Directions

    1. Cook Pasta
      Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and set aside.

    2. Make Cheese Sauce
      In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in warm milk until smooth and thickened, about 5–7 minutes. Stir in cheddar, mozzarella, Dijon (if using), salt, and pepper until creamy.

    3. Combine
      Stir cooked pasta into the cheese sauce until evenly coated.

    4. Bake (Optional)
      For baked mac n cheese, preheat oven to 375°F. Pour mac n cheese into a greased baking dish. Mix breadcrumbs, melted butter, and parmesan; sprinkle over the top. Bake 20 minutes until golden and bubbly.

A white bowl filled with red berry jam or compote on a wooden surface, with lemon slices beside it and a beige cloth in the background.

  • Cranberry-Orange Relish

    Servings: 8 (side condiment)
    Prep Time: 10 minutes
    Cook Time: 15 minutes

    Ingredients

    • 12 oz fresh cranberries

    • ½ cup orange juice

    • Zest of 1 orange

    • ½ cup sugar (adjust to taste)

    • ½ tsp cinnamon (optional)

    Directions

    1. In a saucepan, combine cranberries, orange juice, zest, and sugar.

    2. Cook over medium heat 10–15 minutes until berries burst and sauce thickens.

    3. Cool before serving. Stores well refrigerated for up to a week.

Close-up of a bowl of cooked egg noodles garnished with chopped parsley on a wooden table with a fork nearby and a small dish of butter in the background.

  • Buttered Egg Noodles or Spaetzle

    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 10 minutes

    Ingredients

    • 12 oz egg noodles or spaetzle

    • 4 tbsp unsalted butter

    • 2 tbsp fresh parsley, chopped

    • Salt & pepper, to taste

    Directions

    1. Cook noodles/spaetzle according to package directions. Drain.

    2. Melt butter in a skillet until foamy, then toss noodles to coat.

    3. Season with salt, pepper, and parsley. Serve hot under braised pheasant or grouse.

A bowl of mashed potatoes garnished with a cilantro leaf, with small bowls of gravy, seasoning, and spices nearby on a wooden table.

  • Chipotle Mashed Potatoes

    Servings: 6
    Prep Time: 15 minutes
    Cook Time: 25 minutes

    Creamy, smoky, and a little spicy—chipotle mashed potatoes take a classic comfort food and give it bold Southwestern flavor. They’re the perfect side dish for roasted game, grilled meats, or barbecue.

    Ingredients

    • 3 lbs russet or Yukon gold potatoes, peeled and cubed

    • 4 tbsp unsalted butter

    • ¾ cup heavy cream (or milk for lighter version)

    • 2 chipotle peppers in adobo sauce, finely minced

    • 2 tsp adobo sauce (from the can)

    • 1 tsp garlic powder

    • Salt and freshly ground black pepper, to taste

    • 2 tbsp fresh cilantro or chives, chopped (optional garnish)

    Directions

    1. Cook the Potatoes
      Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well.

    2. Mash & Flavor
      Return potatoes to the pot. Add butter, cream, chipotle peppers, adobo sauce, and garlic powder. Mash until smooth and creamy.

    3. Season
      Taste and adjust with salt and pepper. Add more adobo sauce for extra heat if desired.

    4. Serve
      Transfer to a serving bowl. Garnish with chopped cilantro or chives and serve warm.

    ✨ Pro Tip: For extra smoky depth, roast the potatoes instead of boiling them before mashing.

A skillet of cooked butternut squash topped with kale, cranberries, and grated cheese, partially covered by a pink lid, placed on a black surface with scattered cranberries, a spoon, and some sage leaves nearby.

  • Roman-Style Butternut Squash Gnocchi with Bone Marrow Butter Sage Sauce

    By Holly Hearn, Game Girl Gourmet

    This festive take on Roman-style gnocchi combines creamy butternut squash, parmesan, and semolina flour for tender, flavorful dumplings. Topped with a decadent brown butter sage sauce enriched with roasted bone marrow, cranberries, kale, and walnuts, it’s a comforting holiday dish that feels both rustic and elegant.

    Servings

    6–8

    Prep Time

    45 minutes (plus chilling time)

    Cook Time

    35 minutes

    Ingredients

    For the Gnocchi

    • 1 cup butternut squash purée

    • 1 ½ cups chicken stock

    • 1 cup semolina flour

    • 1 cup grated parmesan cheese

    • 2 egg yolks

    • Salt and pepper, to taste

    • 2 tbsp butter, melted

    For the Bone Marrow Brown Butter Sage Sauce

    • 3–4 pieces of bone marrow (Nīqai or other)

    • ½ cup butter

    • 6–8 fresh sage leaves

    • Salt and pepper, to taste

    • 1 shallot, minced

    • 1 cup kale, blanched

    • ¼ cup dried cranberries

    • ¼ cup chopped walnuts

    Directions

    Prepare the Squash Base

    1. Combine butternut squash purée and chicken stock in a saucepan. Bring to a simmer over medium heat.

    Make the Gnocchi Mixture

    1. Gradually whisk in semolina flour, stirring constantly until thickened (about 5 minutes). Remove from heat, then mix in parmesan, egg yolks, butter, salt, and pepper.

    Shape the Gnocchi

    1. Transfer mixture to plastic wrap and roll into a log about 3 inches in diameter. Twist ends to seal and freeze for 30 minutes until firm.

    Slice and Bake

    1. Preheat oven to 400°F. Unwrap gnocchi roll, slice into ½-inch rounds, and place on a greased baking sheet. Brush with melted butter and bake for 15–20 minutes until golden.

    Prepare the Sauce

    1. Roast bone marrow at 450°F for 15 minutes until soft. Scoop marrow and set aside.

    2. In a skillet over medium heat, melt butter. Add sage leaves and cook until butter turns golden brown and fragrant.

    3. Stir in marrow, shallot, kale, cranberries, and walnuts. Season with salt and pepper.

    Serve

    1. Spoon sauce over baked gnocchi. Serve warm, garnished with extra parmesan if desired.

    ✨ This dish makes an incredible side for holiday gatherings or as a show-stopping vegetarian-friendly entrée (just omit the bone marrow).

A bowl of cooked wild rice blend topped with sliced cooked mushrooms and chopped parsley, on a wooden table with a fork nearby.

  • Wild Rice Pilaf with Mushrooms & Herbs

    Servings: 4–6
    Prep Time: 10 minutes
    Cook Time: 40 minutes

    Ingredients

    • 1 ½ cups wild rice blend

    • 3 cups chicken or game stock

    • 2 tbsp butter

    • 1 shallot, minced

    • 2 cups mushrooms (cremini or wild), sliced

    • 2 cloves garlic, minced

    • 2 tbsp fresh parsley, chopped

    • Salt and pepper, to taste

    Directions

    1. Rinse rice. In a saucepan, bring stock to a boil. Add rice, cover, and simmer 35–40 minutes until tender.

    2. Meanwhile, melt butter in a skillet. Add shallot and mushrooms; cook until golden. Stir in garlic, season, and cook 1 minute.

    3. Fluff rice with a fork and stir in mushroom mixture. Finish with fresh parsley.

Bowl of Brussels sprouts salad with shaved Parmesan cheese and sliced almonds, served on a beige napkin.

  • Shaved Brussels Sprouts Salad with Lemon & Parmesan

    Servings: 4
    Prep Time: 15 minutes

    Ingredients

    • 1 lb Brussels sprouts, trimmed

    • ½ cup shaved parmesan cheese

    • ¼ cup toasted almonds, chopped

    • Zest and juice of 1 lemon

    • 3 tbsp olive oil

    • Salt & pepper, to taste

    Directions

    1. Thinly shave Brussels sprouts using a mandolin or sharp knife.

    2. In a large bowl, toss sprouts with olive oil, lemon zest, juice, salt, and pepper.

    3. Add parmesan and almonds before serving. Serve chilled or at room temperature.

A baked dish in a round pan inside an oven, with a golden, crispy top.

  • Cornbread with Honey Butter

    Servings: 8
    Prep Time: 10 minutes
    Cook Time: 25 minutes

    Ingredients

    Cornbread:

    • 1 cup cornmeal

    • 1 cup all-purpose flour

    • ¼ cup sugar

    • 1 tbsp baking powder

    • ½ tsp salt

    • 1 cup milk

    • 2 eggs

    • ½ cup unsalted butter, melted

    Honey Butter:

    • ½ cup softened butter

    • 2 tbsp honey

    Directions

    1. Preheat oven to 400°F. Grease an 8-inch baking dish.

    2. In a bowl, whisk dry ingredients. Stir in milk, eggs, and melted butter until just combined.

    3. Pour into dish; bake 20–25 minutes until golden.

    4. Mix softened butter and honey until smooth. Serve with warm cornbread.