5 Wild Game Recipes Every Hunter Should Try

For hunters, filling the freezer is only half the story. The true reward comes when wild game makes it onto the plate — shared with family, friends, and fellow outdoorsmen. Venison, elk, or wild turkey isn’t just meat; it’s tradition, hard work, and the taste of freedom.

At Valley Sportsman, we know processing and cooking your own game is part of the lifestyle. With the right tools and recipes, you can turn your harvest into meals that honor the hunt and bring people together. Here are five rugged, hearty wild game recipes every hunter should try.

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1. Smoked Venison Sausage Links

There’s nothing like the smell of smoked venison sausage curling into the crisp fall air. This recipe is a camp favorite, whether you’re cooking for family or fueling a hunting crew.

Ingredients:

• 5 lbs ground venison
• 2 lbs pork fat
• 2 tbsp kosher salt
• 1 tbsp cracked black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp cayenne pepper (optional, for heat)
• Natural hog casings

Instructions:

1. Grind venison and pork fat together with your meat grinder for a balanced texture.
2. Mix in seasonings until well-blended.
3. Load the mixture into your sausage stuffer and fill casings.
4. Smoke at 180°F until internal temperature reaches 160°F.
5. Slice, serve, and enjoy the smoky, hearty flavor of tradition.

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2. Backstrap Steaks on Cast Iron

Venison backstrap is the crown jewel of the hunt. Cooked right, it’s tender, juicy, and unforgettable. Nothing beats a sizzling cast-iron skillet over an open flame.

Ingredients:

• Venison backstrap (2–3 lbs)
• Olive oil
• Kosher salt
• Cracked black pepper
• Butter, garlic, and rosemary sprigs
• Instructions:

1. Tenderize the backstrap with your meat tenderizer to open up the fibers.
2. Season generously with olive oil, salt, and pepper.
3. Heat cast iron over medium-high flame, add backstrap.
4. Sear each side for 2–3 minutes, add butter, garlic, and rosemary to baste.
5. Rest before slicing thin with your meat slicer. Serve hot by the fire.

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3. Wild Turkey Jerky

Lightweight, protein-packed, and perfect for the trail — jerky is a hunter’s best friend. Making your own is cheaper, tastier, and a whole lot more satisfying.

Ingredients:

• 2 lbs wild turkey breast
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp smoked paprika

Instructions:

1. Use your slicer to cut turkey breast into thin strips (around 1/8 inch).
2. Mix marinade ingredients and soak turkey overnight.
3. Dry strips with paper towels.
4. Place in dehydrator or smoker at 160°F for 4–6 hours.
5. Jerky should bend without breaking — perfect for packs, hunts, or road trips.

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4. Elk Chili

Few meals beat a steaming pot of chili after a long hunt. Elk adds rich, hearty flavor to a classic dish every hunter loves.

Ingredients:

• 2 lbs ground elk
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cans diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Grind elk meat using your meat grinder.
2. Brown elk, onion, garlic, and bell pepper in a heavy pot.
3. Add tomatoes, beans, and seasonings.
4. Simmer for at least 1 hour, stirring occasionally.
5. Serve with cornbread or around the campfire — hearty enough for any hunter.

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5. Homemade Venison Burgers

Simple, juicy, and perfect for any gathering, venison burgers are a staple for hunters. With the right fat blend and toppings, they’ll beat store-bought patties every time.

Ingredients:

• 2 lbs ground venison
• 1/2 lb pork fat or beef tallow
• 1 tbsp kosher salt
• 1 tsp cracked black pepper
• Burger buns, cheese, and toppings of choice

Instructions:

1. Grind venison and pork fat together.
2. Mix seasoning into the blend.
3. Form patties and press firmly.
4. Grill over medium-high heat until just cooked through (don’t overcook venison).
5. Top with cheese, add your fixings, and serve hot.

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Closing Thoughts

Cooking wild game isn’t just about feeding yourself — it’s about celebrating the hunt. Each recipe tells a story: the long wait in the blind, the steady shot, the work of processing, and the joy of sharing.

At Valley Sportsman, we build the grinders, slicers, tenderizers, and stuffers that make these recipes possible. Because when hunters honor their harvest, every bite carries pride, tradition, and the spirit of the outdoors.

So fire up the skillet, load the smoker, and invite your crew. The feast starts with your harvest, and the story continues at the table.

From field to feast — every hunter deserves a meal worth remembering.