Field to Table

The Top 7 Wild Game Recipes

By Dominic Trimboli

The ultimate reward from all the hard work you put into hunting that elk, deer or turkey is the pride you feel when the family chows down and loves the food you cooked.

Whether you have a freezer full of venison, elk, turkey or something more exotic, these seven recipes from the MEAT! Locker will help you make the most of your harvest.

1. The MEAT-I-VORE Caribou Tomahawk Chops

This is the showstopper; By keeping the ribs attached to the backstrap or tenderloin during field dressing, you create a giant "tomahawk" steak cut that is as visually impressive as it is delicious.

You’ll grill these chops to an internal temperature of 125°F, then let them rest for 10 minutes. Carry-over cooking will bring them to a perfect medium-rare (130-135°F), ensuring the lean caribou remains tender.

See the full Caribou Tomahawk Chops recipe and video showing you how it’s done!

2. Slow Cooker (or Instant Pot) Venison Backstrap

Wild game backstrap is often reserved for steaks, but this recipe turns a roast into a succulent, shredable masterpiece. This one is meant for family dinner when you’ve got more important things to do then sit around the stove all day. Simply trim, season and toss it all into a slow cooker. You’ll come back to a delicious dinner with little effort needed!

Utilizing a packet of au jus, dry ranch dressing and pepperoncini, this recipe mimics the famous "Mississippi Pot Roast" style but elevates it with the rich, deep flavor of venison.

See the full Slow Cooker Venison Backstrap recipe for more information on how to make it!

3. The Cowboy Elk Burger

Elk is prized for being leaner and sweeter than beef, this burger recipe leans into those bold flavors with a "bigger is better" mentality.

You’ll need 2lbs of ground elk, Swiss cheese, crispy fried jalapeños, BBQ sauce and sliced avocado to make about 4-6 burgers to feed the family. For the best texture, grind your elk with at least 10% fat and let the formed patties rest in the fridge for 30 minutes before hitting the grill to help them hold their shape.

See the full Cowboy Elk Burger recipe for more information about how to make this awesome elk burger.

4. Dr Pepper® Venison Jerky

We’re taking a step back from the meals and making a snack that will be devoured by kids and adults alike. We’ll make a marinade with a savory Dr. Pepper and Worcestershire sauce reduction, then marinade our venison overnight to fully infuse it with sweet, spicy flavor.

The best way to make this jerky is with a dehydrator from MEAT!, so check out the full Dr Pepper® Venison Jerky recipe for more information.

5. Bighorn Burger with Fried Onion Rings

For those lucky enough to harvest a desert sheep, this recipe treats the meat with the respect it deserves. We’ll be using warm spices to complement the unique flavor of the sheep, this recipe is also great with goat or boar as well.

Season your ground meat with cumin and coriander, top it with sharp white cheddar, avocado mayo and Anaheim peppers and you’ve got a burger made in heaven!

Our favorite part of this recipe is the onion rings you’ll learn to make from scratch that taste just as good as the ones from your favorite bar! See the full Bighorn Burger with Fried Onion Rings recipe for more information.

6. Savory Caribou Sausage

Sausage making is the pinnacle of wild game processing, and while this recipe is made for Caribou you can use it for elk, venison or boar as well. This time we’re using a 70:30 ratio of caribou meat to pork fat to ensure these links stay juicy.

After grinding and mixing with your favorite seasoning, the meat is stuffed into natural hog casings. Don’t forget to hang the sausages for 3-4 hours before refrigerating; this allows the casings to shrink and adhere properly to the meat for that perfect "snap" when bitten.

See the full Savory Caribou Sausage recipe for more information about how to make sausage from scratch.

7. Wild Turkey Burger

Don't overlook the birds, wild turkey is significantly more flavorful than store-bought varieties, making it a perfect candidate for grinding. Just because your aunt made terrible turkey tacos one time, doesn’t mean you should turn your nose up at this delicious, nutritious protein.

We’ll start by grinding our turkey thighs and drumsticks for a moisture-rich grind. Season with lemon pepper and chili powder, then sear in a cast-iron skillet with bacon grease for even more flavor.

See the full Wild Turkey Burger recipe for everything you need to know about making wild turkey burgers from scratch.