Stuck in a Rut? Creative Game Meat Recipes

Cooking with wild game meat is one of the most rewarding parts of hunting. It brings everything full circle, and there is no better feeling than knowing you ethically procured the meat yourself. But if you’re lucky enough to have a freezer stocked with wild game meat, you also know the dilemma of deciding what to cook with it. When the menu calls for another night of ground game meat and you’re feeling tired of burgers, these recipes are sure to take you out of your game meat rut. 

Sausage Rolls

After watching far too much Great British Bake Off, a common dish prevailed: sausage rolls. I was intrigued by these savory rolls, and knew we had a freezer full of caribou sausage. Caribou is not my favorite game meat, and it is known as one of the leanest. When paired with some good fats, though, it can be quite delicious. The rich puff pastry of these rolls complements lean game meat well and makes it much more satisfying than eating a sausage patty on its own. These are a wonderful brunch dish – we love them on a cold winter morning. 

Ingredients

• 1 pound ground/sausage style game meat
• 2 tablespoons finely minced onion 
• 1 clove minced garlic
• 1 tablespoon minced fresh sage
• 1 ¼ teaspoons kosher salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon dried thyme
• ⅛ teaspoon freshly grated nutmeg
• 1 large egg
• 1 teaspoon water
• 1 sheet frozen puff pastry, partially thawed
• 2 teaspoons sesame seeds for garnish

Directions

1. Place the ground meat, onion, sage, and spices in a mixing bowl. Mix with a fork until evenly combined. Divide the mixture in half and place each portion on a length of plastic wrap, shaping it into a cylinder approximately the same length as a sheet of puff pastry. Roll tightly in the plastic wrap to form a round log and refrigerate until ready to use.
2. Preheat the oven to 375°F.
3. Whisk the egg with the water to create an egg wash.
4. Place the thawed puff pastry on a flat surface and cut each sheet lengthwise into 4-inch-wide strips.
5. Take a spoonful of the meat mixture and lay it lengthwise along the center of one strip of puff pastry.
6. Brush the edges of the pastry with egg wash, then fold the pastry over the sausage mixture. Seal the edges by pressing with a fork.
7. Repeat with the remaining puff pastry and sausage mixture, then slice the rolls into your desired serving size.
8. Place the rolls on a baking sheet. Brush the tops with egg wash and sprinkle with sesame seeds.
9. Bake for 25-30 minutes, or until golden brown and the sausage is cooked through, checking the internal temperature as needed.
10. Allow to cool slightly before serving. Serve with whole-grain mustard, if desired.

Spaghetti Squash Alfredo

This is a quintessential harvest season recipe – even better if you can get squash from your garden! When I’m craving pasta but don’t want something quite as heavy, spaghetti squash serves as a wonderful alternative. Adding in lots of ground game meat turns this recipe into a great high-protein meal that you can whip up easily. 

Ingredients

• 1 medium spaghetti squash (about 2–3 lbs)
• 1–2 tablespoons olive oil
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• ¾–1 pound ground game meat (venison and elk work great)
• 2 tablespoons butter
• ¾–1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese, plus more for topping
• ½ teaspoon garlic powder
• Salt and pepper, to taste 

Directions

1. Preheat the oven to 400°F.
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle cut sides with 1-2 tablespoons olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
4. Bake for 35-40 minutes, until fork-tender.
5. In a skillet over medium heat, brown ¾–1 lb ground meat until cooked through. Season lightly with salt and pepper. Set aside.
6. In a separate pan over medium-low heat, melt 2 tablespoons butter.
7. Stir in ¾ cup grated Parmesan until melted and combined.
8. Slowly pour in ¾-1 cup heavy cream, stirring until smooth and creamy.
9. Season with ½ teaspoon garlic powder, salt, and pepper. Remove from heat.
10. Use a fork to scrape the spaghetti squash into strands.
11.  Add squash to the sauce, then fold in the cooked meat. Stir until evenly combined.
12. Top with additional Parmesan and serve warm

Hunter’s Pie

The ultimate comfort food, a wild game shepherd’s pie is a great way to feed a group of people and please them. It switches things up nicely from roasts and stews and makes good use of ground meat. Plus, it reheats well and makes for leftovers you’ll look forward to!

Ingredients

Mashed Potato Topping

• 2 pounds russet or Yukon Gold potatoes, peeled and chopped
• 4 tablespoons butter
• ⅓–½ cup milk or heavy cream
• Salt and black pepper, to taste

Filling

• 1 pound ground wild game (venison, elk, moose, or antelope)
• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or game stock
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 teaspoon fresh rosemary, minced (or ½ teaspoon dried)
• Salt and black pepper, to taste
• Fresh parsley, for garnish
  

Directions

1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15–18 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper and set aside.
2. Preheat oven to 400°F. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds.
3. Add ground wild game to the skillet and cook until browned, breaking it up as it cooks. Season lightly with salt and pepper.
4. Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce, stock, thyme, and rosemary. Simmer for 5-7 minutes, until slightly thickened.
5. Stir in carrots and peas and cook for another 3-4 minutes. Taste and adjust seasoning.
6. Assemble the pie by transferring the meat mixture to a greased baking dish (9×13 or similar). Spread or pipe the mashed potatoes evenly over the top. Use a fork to create texture for browning.
7. Bake uncovered for 25-30 minutes, or until the top is lightly golden and the filling is bubbling.
8. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
   

About the Gear Tester

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Lexi Olson

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Lexi Olson calls Bozeman, Montana, home, where she works in marketing and takes every chance she can to get outside. If she’s not on her bike, she’s probably hunting, summiting a ridge, or ski touring with her dog.