A Wild Twist on Thanksgiving: Delectable Wild Game Recipes

Thanksgiving is a time for gratitude, reflection, and, of course, a hearty feast with the ones you love most. Many traditional dishes take center stage on this holiday, but you can elevate your Thanksgiving dinner to a whole new level by incorporating wild game into your menu. 

It doesn’t matter if you’re an experienced hunter or just looking to add a unique twist to your Thanksgiving meal, this guide will introduce you to mouthwatering wild game recipes that will leave your guests thankful for an unforgettable dining experience.

This Thanksgiving, surprise your guests with a delectable feast showcasing the unique flavors of wild game. From the rich and elegant venison Wellington to the zesty roast pheasant with cranberry-orange glaze, these wild game recipes will make your holiday dinner a memorable and delicious event. As you gather around the table with friends and family, you can celebrate not only the bounty of the season but also the connection between the hunter, the land, and the feast.

Wild Turkey Stuffed with Wild Rice

Let’s start with a Thanksgiving classic that pays homage to the holiday’s origins: wild turkey stuffed with wild rice. This combines the flavors you’ve come to expect on Thanksgiving while also providing a throwback to the very early days of the holiday. 

Ingredients

• 1 wild turkey (about 12-14 pounds)
• 1 cup wild rice
• 2 1/2 cups chicken or vegetable broth
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped mushrooms
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil

Instructions

1. Cook the wild rice in broth until tender. Drain any excess liquid.
2. In a skillet, heat olive oil and sauté onions, celery, mushrooms, pecans, dried cranberries, garlic, and thyme until soft.
3. Mix the sautéed ingredients with the cooked wild rice.
4. Preheat your oven to 325°F (163°C).
5. Stuff the wild turkey with the wild rice mixture.
6. Rub the turkey with olive oil and season with salt and pepper.
7. Roast the turkey for about 3-4 hours, basting occasionally, until it reaches an internal temperature of 165°F (74°C).
8. Let it rest for 20 minutes before carving and serving.

Venison Wellington

You can give a wild twist to the classic dish beef Wellington by making it with hunted venison rather than farmed beef. This elegant dish can make your Thanksgiving dinner feel like a grand feast, even if you’re still in your gear from the hunt.

Ingredients

• 1 pound venison loin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 1 package puff pastry (thawed)
• 4-6 slices prosciutto
• 1 cup mushroom duxelles (finely chopped mushrooms sautéed with onions and garlic)
• 1 egg (beaten, for egg wash)

Instructions

1. Season the venison loin with salt and pepper.
2. Heat olive oil in a pan and sear the venison until browned on all sides.
3. Brush the venison with Dijon mustard and let it cool.
4. Lay out a sheet of plastic wrap and arrange prosciutto slices to form a rectangle.
5. Spread the mushroom duxelles over the prosciutto.
6. Place the seared venison in the center and wrap the prosciutto and duxelles around it.
7. Roll out the puff pastry and wrap it around the venison parcel.
8. Brush the pastry with the beaten egg to create a golden crust.
9. Preheat your oven to 400°F (204°C) and bake the Wellington for 25-30 minutes or until the pastry is golden brown.
10. Let it rest for a few minutes before slicing and serving.

Roast Pheasant with Cranberry-Orange Glaze

Roast pheasant is a delightfully unusual addition to your Thanksgiving table. Our recipe incorporates a zesty cranberry-orange glaze to balance the flavors:

Ingredients

• 2 whole pheasants (about 2-2.5 pounds each)
• Salt and pepper to taste
• 1 orange, zest and juice
• 1 cup fresh cranberries
• 1/2 cup brown sugar
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 sprig rosemary
• 1 sprig thyme

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pheasants with salt and pepper and set them aside.
3. In a saucepan, combine orange zest, orange juice, cranberries, brown sugar, and balsamic vinegar. Simmer until the cranberries burst and the mixture thickens into a glaze.
4. Heat olive oil in an ovenproof skillet and sear the pheasants until they are golden brown.
5. Add minced garlic and herbs to the skillet.
6. Pour the cranberry-orange glaze over the pheasants.
7. Transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the pheasants are cooked through.
8. Baste with the glaze while roasting.
9. Serve with extra glaze on the side.

Wild Duck with Port Wine Reduction

Wild duck is a rich and flavorful choice for a Thanksgiving entrée. This recipe incorporates a luscious port wine reduction for a touch of elegance:

Ingredients

• 2 wild ducks (any species)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 cup port wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme

Instructions

1. Preheat your oven to 450°F (232°C).
2. Season the ducks with salt and pepper.
3. Heat olive oil in an ovenproof skillet and sear the ducks until browned on all sides.
4. Transfer the skillet to the preheated oven and roast for about 15-20 minutes or until the ducks are cooked to your desired level of doneness.
5. Remove the ducks from the skillet and let them rest.
6. In the same skillet, sauté the minced shallot until translucent.
7. Add port wine and chicken broth, and simmer until the sauce is reduced by half.
8. Stir in the butter and fresh thyme.
9. Serve the wild ducks with the port wine reduction drizzled over the top.

Do you have any favorite recipes for wild game that would be good to have for Thanksgiving? Share them with your fellow sportsmen below in the comments.