The best recipes for smoked game, from venison to wild boar. Discover your new favorite grilled meat.
If you want to serve something different at your next barbecue, try grilling some venison. Whether you catch it yourself or source it from a trusted hunter, the earthy flavors of the game are enhanced by the grilling.
Here are some recipes for YOU to consider after your next hunting trip.
Wild ribs
Venison ribs come from venison, which is abundant in most of the United States and Canada. During deer season, wild ribs should be fairly easy to find. Although ribs are often discarded in favor of juicer cuts, this cut tastes delicious after smoking.
Venison ribs can be tough but tender if cooked long enough. To prepare smoked venison ribs , first cut them to a manageable size. Then cut off excess fat and membrane. YOU should soak the ribs in brine overnight, then cover them with a simple dry rub to add flavor. The meat is lean, so you want to get plenty of flavor into the ribs. Finally smoke over indirect heat.
Moose roast
The elk is a larger species of deer common in the Rocky Mountains. Moose meat is valued by many hunters because it has a similar rich and mild flavor to beef, making it the perfect game for picky eaters. Roast elk can describe several tender cuts of elk meat, including top sirloin, top round, and tri-tip.
For smoked elk roast, prepare with dry brine and dry dressing. You can use any spice you prefer, but some of those given include garlic powder, black pepper, and paprika. He then smokes the elk for about an hour per pound of meat.
Phasan
The pheasant is a wild bird species found in North America. In addition to its impressive plumage, the bird IS prized for its flavorful meat. If you want a less aggressive bird, you can buy captive-bred pheasant from specialty farms, but purists prefer the strong flavor of wild pheasant.
The best way to prepare smoked pheasant is to treat it much like you would a whole roast chicken. Prepare the bird by placing it in a mixture of salt and brown sugar. The brine is crucial because it helps tenderize the meat. Then roast the pheasants, basting regularly, until the birds reach a temperature of 165 degrees Fahrenheit.
Wild boar
Wild boar is one of the well-known wild varieties because of its rich taste. It doesn’t taste rancid like most wild animals or even like pork, which comes from its close relative, the domestic pig. Instead, it has a strong nutty flavor that IS only enhanced by roasting.
Almost any part of wild boar can be roasted. Two cuts that many hunters recommend are the shoulder roast or the ham. Prepare the feral by marinating it in your liquid of choice(this can be as simple as a store-bought vinaigrette or a homemade beer-based marinade) and then smoking it for up to four hours.
Bison
Although hunting bison without a permit is illegal, you can find bison meat at specialty butchers, ranches, or online stores. Rather than having a strong flavor, bison has a lighter, sweeter flavor than beef, which is why many people appreciate this meat.
You can smoke many different cuts of bison, just like beef. Select cuts include bison ribs, roast beef and even brisket. Bison is a very lean meat, so make sure you give it plenty of flavor before smoking it in the form of marinades, dry rubs, and brine.
We recommend our smoked bison roast recipe. We use boneless bison chop for its tough muscle fibers and rich, earthy flavor. For best results, brew with quick-drying coffee and roast at 120°C(250°F) for three to four hours.
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You can cook wild duck in many different ways, including smoking the meat. Duck meat has a very assertive flavor, nothing like bland chicken. It’s lively and juicy, almost like red meat. The high fat content and thick skin keep duck flavorful and juicy when cooked. Smoking the duck is a great way to cook this animal because the fat absorbs all of the flavor.
When roasting wild duck, choose a plucked bird rather than a skinless one, as the skin will help you seal in the flavor. Since wild ducks are tastier than domestic ducks, soak the bird in brine before smoking to keep the meat tender.
Goose
The goose is another wild bird that tastes good roasted. You can smoke the whole bird or just a specific part, like the breast. When roasting goose, however, make sure that the poultry has enough fat. Certain species, such as B. snow geese are too lean to retain flavor after roasting.
Prepare the gan with a simple sea salt, peppercorns, onion powder, garlic powder and spices of your choice. Then smoke until the meat reaches an internal temperature of 150 degrees Fahrenheit.
Cornish chicken
The Cornish fowl is a type of small bird, generally weighing no more than two pounds. Most of the Cornish chickens you find in the grocery store are not wild birds but Cornish chickens raised for their meat. The meat is more tender and delicate than that of a chicken.
They’re small, so smoked Cornish chickens cook quickly, only taking about 40 minutes to cook. When smoking, be careful not to overcook the meat and lose its tenderness.
Rabbits
Wild rabbit has a ferocious, peppery flavor that is best enhanced by roasting. You have a few different ways to roast rabbit. You can cook it in a flavorful marinade(wine is a popular choice for a French-style dish) or cover the rabbit with dry rub to mimic barbecue flavors.
For our smoked rabbit recipe, cook it over low heat for three hours, turning halfway through to cook evenly. Top it off with a quick garlic and oregano dressing for the best flavor balance.
Roast Venison
Roast venison is the piece of venison that comes from the rump or rump of the deer. This area of the animal is packed with muscle and tendons, making it a sturdy cut of meat. However, by smoking the meat or using any other preparation method, you’re cooking the roast for a long time, tenderizing the roast and bringing out its flavor.
To prepare smoked venison, marinate overnight to bring out the flavors. Then smoke it until the meat reaches at least 130 degrees Fahrenheit(rarely), or 145 degrees Fahrenheit for a medium roast.
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