The days are getting shorter, weather’s getting cooler, and the leaves are starting to turn—which means it’s time to kick off your backyard fall fun. And the best way to up the ante on your festivities is with some great wild-game cooks from those early-fall hunts. So, Iron Chef Showdown champ David Bancroft is here to help you make the most of your haul with this mouthwatering wild-game recipe roundup.
Smoked Deer Jerky
Since just about everyone has a digital Wi-Fi-connected pellet smoker nowadays (except David, sadly), this is the perfect wild-game recipe to put to the test. And, these smokers are extremely efficient at holding steady temps, which is what you’ll need to dehydrate good jerky. (Plus, smoked jerky is far superior to any dehydrated offering, in Bancroft’s opinion.)
He says to try and get the temperature to about 150° F and hold it steady. Then, flip the jerky a few times throughout, until you reach your desired texture. Voila! You’ll have the perfect snack for those day-long hunts.
Jalapeño-cheddar Sausage Kolaches
This cook definitely requires a little skill to make the kolache dough, but the effort is well worth it. Bancroft says that these are even better than your standard “pigs n’ a blanket.” And, they taste just right while sitting around that early fall bonfire, too!
Squirrel Rice and Gravy
Bancroft says his kids just can’t get enough of roast beef with rice and gravy. And, his son loves to shoot squirrels and stow them in the freezer—making this the perfect cook for his family. All you have to do is braise the squirrels down, pull the meat, and add it to a hearty brown gravy of your choice. Then, simply ladle it on over some rice and chow down!
Chicken-fried Quail With Jalapeño Ranch
This combo is just as good as it sounds—and an incredibly tasty way to clear out a successful quail hunt. It puts a uniquely southern spin on a wild-game recipe that’s anything but common to most folks. And the jalapeño ranch dipping sauce adds the perfect amount of spice to the deep-fried crunch. But if quail hunting isn’t your scene, check out this equally delicious fried wild turkey nugget recipe Bancroft cooked up with the Bone Collector himself—Michael Waddell.
Pepperjack Elk Quesadillas
Elk is such an amazing game meat—tacos, burritos, or quesadillas, it fits in just about any Mexican dish imaginable. Even better? It’s super lean and flavorful. And, in Bancroft’s opinion, its nutritional value is far superior to that of any ground beef.
Wild Boar Frito Pie
Wild boars are such a nuisance, so somebody has to start cooking them, right? Bancroft says they don’t have the heavy fat content of farm-raised pigs that we’ve all become accustomed to. As natural foragers, their meat is a deep red color, lean, and very flavorful. Just grind it up and toss it in some chili. And, incorporating it into a delicious Frito pie is just a tasty bonus!
Rabbit Brunswick Stew
This recipe is pretty similar to the squirrel rice and gravy cook above. Brunswick stew is a great dish to throw in some small-game animals, such as rabbit, opossum, squirrel, and more. Bancroft says to slow cook the rabbit so the meat will pull easily. Just reserve the meat, make stock from the bones, add it to your favorite camp stew recipe, and pair it with some savory cornbread.
Elk Steak au Poivre
David had to have at least one fancy idea on this list—and this cook fits the bill. Center-cut elk backstrap lends itself perfect to this classic dish. However, he warns that this recipe requires a bit of “cheffy skill” in order to make a nice sauce in the same pan that you seared the steaks. Once you’ve wrapped up this wild-game recipe, the nice, peppery sauce au poivre pairs perfectly with a good bottle of Cabernet!
Now that you have a few incredibly delicious wild-game recipe ideas, there’s only a few things left to do. Brush up on your arrow setup, get in the groove with some turkey calls, and start filling those tags! The tasty rewards will soon follow.
