5 Great Wild Game Recipes: Healthy & Easy To Prepare


It seems the rest of the world is finally catching on to something hunters have known for years. While free-range, antibiotic free, locally sourced organic meat may be a new fad for foodies everywhere, hunters have been serving this high-quality, low-fat protein to their families for years in the form of wild game.

venison, camping, wild game recipes
Reversed Seared Venison

Camp Chef is one of the leading providers of stoves, grills, smokers, ovens and cooking accessories and the versatile, lightweight design of their products makes them ideal for cooking at home or in the field. Or, as Camp Chef’s Brooks Hansen puts it, the company’s products are “perfect for everything from the back porch to the backcountry.” He’s shared five of his all-time favorite recipes that will help you elevate your wild game cooking.

1Crispy Venison Stir Fry

A delicious, healthful dish that mixes a variety of flavors with lean venison.

4 servings

  • 1 1/2 cups venison, trimmed of silverskin and cut into 1/2 to 1″  cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/4 cup peanut, safflower or canola oil
  • 1/2 teaspoon Asian sesame oil
  • 1 cup carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh gingerroot, minced
  • 1 1/2 cups bell pepper, any color, seeded and roughly chopped
  • 1 1/2 cups broccoli florets
  • 3 green onions, roughly chopped
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon apricot or peach preserves
  • 1/2 teaspoon hoisin sauce (optional)
  • dash Sriracha (or any hot sauce)
  • 1 tablespoon sesame seeds
  1. Combine flour, cornstarch, and salt in a medium bowl. Add cubed venison and toss to coat evenly. Shake off excess flour mixture.
  2. Heat oil in a 14″ Camp Chef Skillet over medium-high heat. Add venison, a few pieces at a time, and stir-fry until evenly browned and crispy. Remove browned meat from skillet, place on paper towels and cover with foil to keep warm.
  3. Return skillet to medium-high heat, add sesame oil, carrots celery, garlic, ginger and bell pepper. Stir-fry for 2 to 3 minutes. Add broccoli, green onions, soy sauce, vinegar, preserves and hoisin sauce. Cook for 3 minutes.
  4.  Return venison to the skillet and stir-fry for 2 to 3 minutes. Add Sriracha as desired and stir in sesame seeds. Serve over warm rice or Asian noodles.

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