Easy Wild Game Recipes

Roasted Wild Duck

1. Clean, wipe, and dry the ducks. Sprinkle generously with flour, salt and pepper. Place whole peeled onion inside each duck and place them in self-basting roaster.
2. Fasten with toothpicks 2 or 3 strips of bacon across each bird. If desired, ducks may be stuffed with wild rice dressing made by boiling wild rice and seasoning with salt, pepper and chopped onion.
3. Cover bottom of roaster with water. Cover tightly and roast in oven at 350 degrees for 1 1/2 hours, depending on the number and size of ducks.
4. Remove cover of roaster for last 15-20 minutes, before taking from oven at allow skin to brown.

Dressing for Wild Duck recipe

Roast Duck

Stuff cavity with onion, celery, apple. Discard when duck is done. Heat and baste duck with:

• 1 cup concentrated orange juice
• 1/4 cup honey
• 2 T. butter
• 1 T. lemon juice

Roast at 350 degrees for 2 hours.
Recipe from a 1996 Faith Lutheran Church recipebook pg 118

Larded Grouse

On each bird lay thin slices of bacon until bird is completely covered. Wrap with string to keep bacon in place. Put in roasting pan and pour over birds sufficient water to provide basting. Roast for 20-25 minutes at 400 degrees.

Remove strips of bacon, brush birds with melted butter, dredge with flour and place in oven again until the birds turn a rich brown.
Recipe from a 1970 Rapid City SD recipe book pg 10

Moose Steak

• 1/2 c. onions, chopped fine
• 1/2 c. sweet or sour cream
• 1 c. chopped mushrooms
• 2 Tbsp. butter
• 2 Tbsp. flour

Fry onions, brown in butter. Sear steak on both sides in butter and browned onion. Cover and simmer for 1/2 hour. When almost tender, add the mushrooms and the flour, stirred into the cream. Cover and let simmer for 20 minutes.
Recipe from a 1970 Rapid City SD recipe book pg 10

Pheasant Deluxe

• 1 Pheasant cut-up
- Clean pheasant well, and soak in strong salt water overnight. Drain and rinse well. Dip in seasoned flour and brown.


• 1/4 c. diced onion
• 1 1/2 c. thick cream
• 1/2 c. water
- Mix the above ingredients together.

After browning, place in roaster and add rest of ingredients, pouring over pheasant. Sprinkle with parsley flakes. bake at 350 until tender, about 1 hour. Remove pheasant and thicken liquid for gravy. Serve with hot biscuits.
Recipe from a 1970 Rapid City SD recipe book pg 14

Southern Fried Quail

Dry, pick quail. Clean and wipe thoroughly, salt and pepper and dredge with flour.

Have a deep (heavy) frying pan with close-fitting lid half full of hot fat. Put in quail, cook for a few minutes over a hot fire, then cover skillet and reduce heat.

Cook slowly until tender, turning the quail to the other side when golden brown.

Serve on hot platter garnished with slices of lemon and sprigs of parsley.
Recipe from a 1970 Rapid City SD recipe book pg 10

Rabbit and Gravy

• 1 rabbit
• 1 cup shortening
• 1/4 cuo onion, chopped
• 1 1/2 Tblsp. flour
• water

Brown rabbit in hot shortening. Drain off excess grease. Add water to cover rabbit and chopped onion. Cover and cook for 1/2 hour. Make a paste of flour and 1/2 cup of water. Stir well. Add this mixture to rabbit mixture to make gravy and cook in gravy 1/2 hour.
See the recipe: Rabbit and Gravy

Venison with Sour Cream

• 2 lbs. venison
• 1/4 c. fat
• 1 c. diced celery
• 1/2 c. minced onion
• 1 bay leaf
• 4 Tbsp. butter
• 1 clove garlic
• 1 c. diced carrots
• 2 c. water
• 1 tsp. salt
• 4 Tbsp. flour
• 1 c. sour cream

Cut venison in pieces and melt fat in heavy frying pan. Add meat and garlic. Brown on all sides and arrange in dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper, and water. Pour over meat.

Bake in slow oven until meat is tender. Melt butter in frying pan and stir in flour. Add water that the meat was cooked in and boil until thick. Add sour cream and more salt if necessary. Pour over meat and vegetables. Serve with buttered noodles and currant jelly.
Recipe from a 1970 Rapid City SD recipe book pg 10

Venison Surprise

• 1/4 c. diced onion
• 1 can mushroom soup
• 1 small can mushrooms (stems and pieces)
• Small amount of garlic salt
• Venison, trimmed of fat, gristle, etc.

Rinse and towel dry venison. Dip in seasoned flour and brown in skillet which can be covered. Add remaining ingredients. Add water as necessary. Cover and simmer until tender. Serve hot!
Recipe from a 1970 Rapid City SD recipe book pg 13