Wild Game Meat recipes are for every hunter. Wild Game Meat can mean anything to turkey to catfish—it varies where you live. Listed below are some of the simpler but very tasty recipes for the more common wild game.
Grilled Wild Turkey Breast Delight
1 bone-in wild turkey breast (about 1-1/2 pounds), split
1 bottle (8 ounces) honey Dijon salad dressing
¼ tsp of garlic
Place turkey in a large reseal able plastic bag; add salad dressing and garlic. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until juices run clear and a meat thermometer reads 170 degrees.
The grilled wild game meat will take on a sweet smoky flavor that everyone who appreciates wild turkey will enjoy. The greatest thing about this recipe is the fact that you can get such an excellent flavor out of something so simple. This one is a bit more complex, but it is another recipe favorite:
Three-Pepper Catfish Rub Yum
3 tablespoons coarse-ground black pepper
2 tablespoons kosher salt
1 ½ tablespoons coarse-ground white pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
Six 8-ounce catfish fillets
Tasty Golden Mustard Barbecue Sauce (optional)
1 cup white vinegar
¾ cup prepared yellow mustard
½ medium onion, minced
1/3 cup water
¼ cut tomato puree
1¼ tablespoon paprika
6 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon fresh-ground black pepper
Makes about 2 cups
(Recipe for making the Golden Mustard Barbecue Sauce:
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.)
Recipe for Peppered Catfish:
At least 2 ½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl. Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.
Prepare the smoker for barbecuing, bringing the temperature to 180 degrees F to 200 degrees F.
Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.
Place the catfish in the smoker on a small grill rack as far from the fire as possible. Cook the fish for approximately 1 ½ hours, when cooked, the catfish will be opaque and firm, yet flaky. Serve warm. If desired, accompany the catfish with Golden Mustard Barbecue Sauce.
Enjoy these wild game meat recipes the next time you go hunting for your favorite wild game.