This is the season to enjoy our families and count our blessings. It’s also the season to enjoy those wild game recipes we love so much. I have included some of my favorite recipes that will just make your mouth water, I encourage you to try one of them.

Venison Tenderloin

Use 4 pounds venison tenderloin, 1/2 cup apple cider vinegar, 1 medium onion, chopped, 2 cloves garlic, crushed, 2 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh rosemary


1. Combine the cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.

2. Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.

3. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.

4. While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison. Serves 6

Bacon-Wrapped Grilled Elk Blackstrap

Ingredients 2 pounds elk loin (blackstrap), cut into 2 ounce pieces, 1 tablespoon of liquid smoke flavoring, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, or to taste, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 16 slices thick cut bacon


1. Preheat an outdoor grill for medium heat.

2. Season blackstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.

3. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes. Serves 6

Hasenpfeffer (Rabbit Stew)

Ingredients: 3 pounds rabbit meat, cleaned and cut into pieces, 1/2 teaspoon salt, 1/3 cup all-purpose flour, 1/2 pound bacon, diced, 1/2 cup finely chopped shallots, 1 clove garlic, finely chopped

1 cup water, 1 tablespoon chicken bouillon granules, 1 tablespoon currant jelly, 10 black peppercorns, 1 bay leaf crushed, 1/4 teaspoon dried rosemary, crushed, 2 teaspoons lemon juice, 3 tablespoons water, 2 tablespoons all-purpose flour, 1/8 teaspoon dried thyme, crushed


1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.

2. Sauté shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.

3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.

4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Bacon Wrapped Duck Breasts


1/4 cup salt, 8 cups water, 12 duck breast halves, 12 slices bacon, 1 (16 ounce) bottle Italian-style salad dressing, toothpicks


1. Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.

2. The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.

3. Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.

4. Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

Southern Stuffed Quail

Ingredients 1/4 cup ground pork, 2 tablespoons chopped fresh parsley, 2 tablespoons finely chopped carrots, 2 tablespoons finely chopped celery, 1 clove chopped fresh garlic, 2 1/2 tablespoons fresh bread crumbs, ground black pepper to taste, 8 quail, cleaned and split lengthwise, 1 tablespoon bacon drippings


1. Preheat the oven broiler.

2. In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.

3. Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.

4. Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Boy howdy, these would be tasty meals on any Christmas dinner table. We pray that you have a Merry Christmas and Happy New Year. Let’s all remember, Jesus is the reason for the season. God bless you and yours in 2014!