How To Get Started Cooking Wild Game

Are you eager to learn more about cooking wild game but aren’t sure where to start? You’ve come to the right place!

Whether you’re a homesteader, novice hunter, or the lucky recipient of a seasoned sportsman’s harvest, stocking up on food that has been trapped or hunted is more than just sustenance—it’s a symbol of freedom, self-reliance and a deep connection to the land. 

At Rethink: Rural, we’ve already covered how to get started with hunting small game and how to make the most out of a harvest.

When it comes to cooking, however, wild game is a totally different beast compared to store-bought cuts—not only is it typically leaner and richer in flavor, but it also requires a more intentional approach to ensure that it stays tender and juicy. 

Below, we’ll cover three common game meats—rabbit, venison and duck—exploring their flavors, the best pairings, ideal cooking techniques and some foolproof recipes that your family will love. 

1. Rabbit

Rabbit is an ultra-popular game meat among hunters and homesteaders alike. They’re often one of the first animals pursued by novice hunters because they are widespread and plentiful in nature and don’t require big guns or heavy equipment.

Homesteaders enjoy raising rabbits thanks to their small space requirements and efficient, year-round meat production. 

Rabbits are typically butchered into five parts—two hindquarters, two front shoulders, and the saddle, which contains the loins.

The loins and hindquarters contain the most amount of meat and are great for stews, stir-fries, nuggets, kebabs, pot pies and really anything that you’d use larger chunks of meat for.

Meat from the shoulders and belly can be used as cutlets, ground meat or sausage, and the remaining bones make an excellent stock. 

An Easy Recipe For Rabbit in Mustard Sauce

(recipe adapted from https://www.simplyrecipes.com/recipes/rabbit_in_mustard_sauce/ )

Yield: 4 servings

Ingredients:

• 1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
• Salt and pepper
• 4 tablespoons butter
• 2 large shallots, chopped
• 1/2 cup white wine
• 1/2 cup water
• 1/2 cup grainy country mustard, like Dijon
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 4 tablespoons finely chopped parsley
• 1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

How To Make:

1. Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.
2. Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in a single layer in the butter. Cook multiple batches, if needed, to avoid pieces touching. Once the rabbit is browned, remove it to a bowl.
3. Add the shallots to the pan and brown them well, about 3-4 minutes. 
4. Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard, thyme and water, and bring to a rolling boil. Taste the sauce for salt and add some if needed.
5. Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45-60 minutes. You want the meat to be nearly falling off the bone. Wild rabbits sometimes need more time. When the meat is ready, gently remove it to a platter.
6. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir the sauce to combine.
7. To serve, return the rabbit to the pan. Coat with the sauce and serve at once over pasta or noodles, if desired. 

Related reading: How To Start Hunting As A Complete Beginner With Small Game

2. Venison

Venison is one of the first game meats most people try since deer populations are abundant and often require active population management. For hunters, this means an accessible and reliable source of wild meat during hunting season. 

Venison has a rich, earthy flavor thanks to the varied diet of deer that includes things like grasses, acorns and berries. While most people love this distinct “gamey” flavor, others may find it off-putting.

Keep in mind that gaminess is not always a guarantee and can be caused by different factors such as the stress of a difficult hunt, the age of the animal or improper field dressing. 

Using venison in dishes with heavier seasonings—think chili, taco meat or venison bolognese—can also help to mask gaminess. 

Considered a red meat, venison has a similar flavor and texture to beef and often does well as a substitute for beef in recipes, as long as it doesn’t get dried out in cooking.

It pairs well with a variety of flavor notes, including fruity (berries, cherries, apple), earthy (mushrooms, root vegetables) and herbal (rosemary, thyme, sage). 

When it comes to venison, certain cuts—particularly the backstrap (loin) and tenderloin—are more prized because of their tenderness, flavor and versatility. That said, all parts of the deer, including the hindquarters, shank and shoulder, offer unique flavors and textures that shine when cooked properly.

For tougher cuts, this means braising, slow roasting, smoking or transforming into ground meat or sausage. 

Now that you know what makes venison such a flavorful and versatile meat, let’s dive into a simple, crowd-pleasing venison chili recipe that brings out the best in this wild meat.

Recipe For Venison Chili

Yield: 6 servings

Ingredients:

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green bell pepper, stemmed, seeded, and chopped 
• 3-5 tablespoons chili powder 
• 1 tablespoon ground cumin 
• 1 tablespoon dried oregano 
• 1 teaspoons dried thyme 
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper
• 6 cloves garlic, minced
• 2 pounds ground venison
• 1 (15.5-ounce) cans pinto beans, drained and rinsed
• 1 (15.5-ounce) cans kidney beans, drained and rinsed
• 2 (10-ounce) cans fire-roasted diced tomatoes, undrained 
• 1 (28-ounce) can tomato puree
• 1 bay leaf
• The juice of 1-2 limes
• 1 teaspoon of sugar
• A big handful of chopped fresh cilantro (optional)
• Shredded cheese, scallions, and sour cream for serving

Preparation:

1. In a Dutch oven or stock pot, heat oil over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, thyme, coriander, ½ teaspoon salt and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
2. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
3. Stir in kidney and pinto beans, tomatoes, tomato puree and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
4. Remove bay leaf and season to taste with salt and pepper, a teaspoon of sugar (to combat acidity), and the juice of 1 lime (to brighten the flavor).
5. Serve with shredded cheese, scallions, and sour cream.

Related reading: Sustainable Hunting: Getting the Most from the Animals you Harvest

3. Duck

Though not as exotic as most other game meats, duck is a delicious and nutrient-dense meat highly prized by hunters, homesteaders and gourmands alike.

If you’re neither a duck hunter nor homesteader, don’t fret—duck is fairly easy to source through butcher shops, specialty meat markets and in the freezer section of larger grocery stores.

Unlike farm-raised poultry, wild ducks feed on insects, aquatic plants, grasses and fish, which all contribute to a rich and distinctive flavor, especially its dark meat. Duck’s flavor profile pairs well with citrus, berries and umami sauces like hoisin and soy.

The most popular and readily available cuts of duck are whole duck, duck breast and legs. Whole duck and duck breast can be roasted and served with a variety of side dishes. Duck legs are best when slow-cooked—confit in their own fat, slow roasted or braised—to allow the meat to tenderize and meld with other flavors. 

Shredded duck meat can be used in a variety of dishes, such as duck meat tacos, curries, stews and salads.

Duck is also fantastic when ground and turned into sausage, meatloaf or meatballs and burgers. Rendered duck fat can be saved from recipes, strained and stored for up to 6 months in the refrigerator.  

Here’s an easy and unique recipe for duck breakfast sausage:

Easy Duck Sausage

(recipe adapted from https://mapleleaffarms.com/recipes/duck-sausage?srsltid=AfmBOoo-gEPmsccp6gaNrMABJCJqG8Bp7tLiLsdMJBOKmDlWZkWPvRft) 

Yield: 8 sausage patties

Ingredients:

• 1 lb ground duck
• 2 Tbsp onion, finely chopped
• 1/2 tsp sage, ground
• 1/2 tsp basil
• 1/2 tsp marjoram
• 1/2 tsp chili powder
• 1/2 tsp thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
  
  

Preparation: 

1. Combine all ingredients.
2. Shape into eight 1/4-cup patties.
3. Pan fry in a lightly oiled skillet until golden brown and cooked through.

Related: 5 Cooking Tips for Wild Game

Final Thoughts On Cooking Wild Game

As you can now see, each type of game meat has its own flavor and personality: venison is rich and savory, rabbit is mild and versatile and duck has a lusciousness that commercial poultry can't match.

With the right flavor combinations and cooking techniques, these wild meats far outshine their store-bought counterparts, not only in flavor but in the satisfaction of preparing food you’ve sourced yourself.