Cooking wild game while camping can be a rewarding way to connect with nature and enjoy fresh, flavorful meals. Whether you’re seasoning venison, prepping trout, or firing up the grill, having reliable recipes on hand can make your outdoor cooking experience smoother and more enjoyable.

These 11 wild game recipes offer simple, tasty options that fit perfectly in your camp cookbook, helping you turn your catch into satisfying meals. With a mix of grilling, smoking, and easy prep techniques, you’ll find dishes that suit different tastes and skill levels while embracing the outdoors.

Venison Chili with Beans

Venison chili with beans is a hearty camp meal that’s easy to make and full of flavor. You start by browning ground venison with garlic and spices.

Then, add beans and chili powder to create a rich, comforting mix. Let it simmer gently for a couple of hours until the beans are tender.

This dish warms you up after a day outdoors and uses simple ingredients you can pack easily. It’s a great way to enjoy wild game with familiar flavors.

Glazed Partridge with Wild Rice

You’ll love the rich flavor when partridge is cooked with a simple glaze. Start by browning the birds in a skillet to lock in juices.

Then, add a touch of sweetness and seasoning to create a glaze that pairs perfectly with wild rice.

Wild rice offers a nutty texture that complements the tender meat. This dish brings a cozy feel to any camp meal.

Masaman Curry with Corned Venison

You can turn corned venison into a rich Masaman curry that’s perfect for camp cooking. The tender, salty meat pairs well with mild curry paste and creamy coconut milk.

Add potatoes or kumara for heartiness. Simmer slowly to let the flavors blend and soften the venison.

This dish is simple yet full of warmth, ideal for cooler nights outdoors. You’ll appreciate the balance of spices and sweetness in every bite.

Grilled Elk Steaks

You can enhance your grilled elk steaks with a simple marinade. Try soaking them for about 30 minutes in Worcestershire sauce and onion powder to add flavor and tenderness.

When grilling, aim for an internal temperature of 110°F for the best texture. Season with salt and pepper, then finish with butter, garlic, and rosemary for a tasty boost.

Coating your steaks with a mix of buttermilk and ranch powder before cooking speeds up browning and adds a zesty twist.

Smoked Rabbit with Herbs

You’ll want to start by marinating your rabbit in a mixture of fresh herbs like rosemary, thyme, and sage. This adds extra flavor and keeps the meat tender.

Smoke the rabbit at around 250°F for about three hours. When the meat begins to crack near the backstrap, it’s time to mop and wrap.

This method brings out a mild, smoky flavor that pairs well with the herbal marinade. It’s perfect for a campfire meal that feels simple but special.

Quail with Garlic Butter Sauce

You’ll love how simple it is to prepare quail with garlic butter sauce. Start by roasting the quail until the skin turns golden and crisp.

Next, melt butter and mix in freshly minced garlic for a rich, flavorful sauce. Spoon this over the quail just before serving to keep the meat moist and tasty.

This dish pairs well with rustic sides, making it a great choice for your camp cookbook. The flavors are straightforward but satisfying.

Squirrel Stew

Squirrel stew is a classic wild game dish that’s great for your camp cookbook. You start by browning the squirrel meat, then add vegetables like carrots, onions, and celery for flavor.

Using stock and a bit of flour helps thicken the stew nicely. You can also add garlic, bay leaves, or even smoked sausage to boost the taste. This hearty meal is perfect to warm you up after a day outdoors.

Roasted Duck with Orange Glaze

You’ll start by seasoning your duck with salt and pepper, both inside and out. Adding orange quarters, garlic, and herbs to the cavity gives a nice aroma as it roasts.

While the duck cooks, mix orange juice, honey, brown sugar, soy sauce, and a touch of mustard to create a tangy glaze. Brush this glaze on the duck during roasting to build a flavorful, shiny coating.

This recipe brings a balance of savory and sweet, perfect for your camp meals.

Goose Breast with Cranberry Reduction

You start by searing the goose breast skin side down until it’s brown and crispy. This takes about 6 to 8 minutes over medium heat.

While the meat cooks, you can prepare a simple cranberry reduction. Simmer fresh or preserved cranberries with a bit of sugar and acidity until it thickens.

Pour the tangy sauce over your sliced goose breast. It balances the rich flavor perfectly, making a great addition to your camp cookbook.

Pan-Seared Walleye with Lemon

You’ll love how simple pan-searing walleye is. Heat oil or butter in a skillet until it’s just smoking, then place your fillets carefully in the pan.

Cook the fish until it’s golden brown on each side, usually just a few minutes per side.

Finish by spooning a fresh lemon and caper sauce over the top. The bright citrus cuts through the richness perfectly and adds a fresh touch to your camp meal.

Trout Almondine

Trout Almondine is a simple, tasty way to cook wild trout over a campfire or stove. You start by dredging the trout in flour, then pan-sear it in butter until golden.

Next, add blanched slivered almonds to the butter and toast them lightly. The almonds add a nice crunch and nutty flavor that pairs well with the fish.

This recipe is straightforward and quick, perfect for fresh-caught trout during your camping trip. It’s a classic dish that feels a bit special without much effort.