Wild game is packed with flavor, lean protein, and that rustic charm you just don’t get from your everyday grocery store cuts. So if you’ve got some venison, rabbit, wild boar, or duck in your freezer and you’re not quite sure what to do with it, this post is for you. 

We are presenting you with five of our best wild game recipes; they are exquisite, satisfying, and absolutely delicious. 

• Some of these were recommended to us by our customers and friends of the brand- your family will absolutely love them.  

1. Wild Game Confit: A Slow & Savory Upgrade

If you’ve never tried confit, this might just become your new favorite way to prepare wild game. You might need some basics on how to confit wild game, but even if this is your first time, we are making this recipe detailed enough.

You've got a shot

What we do is, we confit the whole foreleg, ankle to shoulder, of wild boar, javelina, and even certain fish and birds. It turns even the gamiest cuts into ultra-tender, fall-apart meat that practically melts in your mouth.

This recipe sounds fancy, but it’s honestly one of the simplest (and most flavorful) things you can do with tougher cuts like whole forelegs or game birds.

Here’s how to Execute the Perfect Wild Game Confit.

i. Salt the meat. Start by generously salting the meat. Let it sit covered in the fridge at least overnight (up to 3 days for a bigger piece). This draws out moisture and starts the curing process.

ii. Dry it off. Once salted, drain off any liquid and pat the meat dry.

iii. Set up your cooking vessel. Place the meat in a deep, oven-safe pan or pot—the sides should be taller than the meat.

iv. Add herbs and spices. Keep it simple. Garlic, white pepper, and just a little rosemary work well. Go light—this method enhances the meat’s flavor, not masks it.

v. Submerge in fat. Cover the meat completely in liquid fat.

• Use lard for boar, javelina, etc.
• Use olive oil or melted butter for game birds or fish.

vi. Cook Low and slow in the oven. Cook uncovered at around 250°F / 120°C.

• Game birds: 3 to 5 hours
• Large legs: 6 to 8 hours or more, depending on thickness

vii. Cool and cure. Let it cool in the fat, then cover and refrigerate for at least 24 hours—longer is even better. The meat keeps for weeks as long as it stays fully covered by the fat.

To serve, take what you need, scrape off the excess fat, and brown the meat in a hot skillet or over a grill. If you’ve done it right, you’ll get:

• Crispy outside
• Ultra-tender, juicy inside
• Meaty, garlicky, savory goodness with no gamey flavor

Pro tip: 

Use the fat left in your skillet to cook potatoes, root veggies, or diced squash. It’s next-level. If you are feeding a crowd, just pop the whole dish in a low oven for an hour or two to liquify the fat and warm the meat. Then finish it on a hot grill to get that beautiful char.

And Don't Toss the Fat

Once the meat’s gone, heat the remaining fat just until it’s liquid, then strain and store it in sealed containers in the fridge.

• Use it for sautéing veggies, onions, or even in your next batch of confit.
• The fat gets better, richer, and more flavorful with every batch.

It’s not complicated, and most of the time it's hands-off. The magic ingredient here isn’t skill—it’s time.
Let things cure, cook low and slow, rest, and soak. The result? Possibly the best wild game you’ll ever eat.

2. Venison Backstrap with Garlic Herb Butter

This is one of those “let the meat speak for itself” situations. Venison backstrap is incredibly tender and deserves a simple, buttery pan sear. This particular recipe goes beautifully with mashed potatoes or roasted root veggies.

You’ll need:

• 1–2 lbs. venison backstrap
• Salt, black pepper, garlic powder
• 2 tbsp olive oil
• 4 tbsp butter
• 3 cloves garlic, minced
• Fresh thyme and rosemary

How to Make it

I. Start with Seasoning. Season your backstrap generously with salt, pepper, and garlic powder. For marinade, I recommend the "Allegro Game Tame" for 6 hours before applying a butcher’s rub (salt, pepper, onion, garlic, brown sugar, thyme, celery salt).

II. Sear Properly Get a cast iron skillet ripping hot, add olive oil, and sear the meat for about 2–3 minutes per side for that perfect medium-rare. 

• If you like your venison on the rare side, you might want to go for an internal temperature of 125-135.
• I use the "high smoke" setting on my smoker (220°F) with an internal thermometer.

III. Lower the heat, toss in butter, garlic, and herbs. Baste the meat with all that goodness for another minute or two.

IV. Let it rest for at least 5 minutes, then slice it thin. And there you have it! Delicious, well-cooked, and ready to serve!

3. Wild Boar Ragu

Wild boar ragu is cozy and rich, perfect for a Sunday evening when you’ve got time to let things simmer. The wild boar brings a deep, earthy flavor to the sauce, and it is more than delicious.

You’ll need:

• 2 lbs. wild boar shoulder or stew meat, cubed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can of crushed tomatoes
• 2 tbsp tomato paste
• Bay leaf, thyme, rosemary
• Salt and pepper

How to make it:

1. Brown the boar meat in batches and set aside.
2. Sauté your onion, carrot, and celery until softened. Stir in the garlic.
3. Add tomato paste, cook it down for a couple of minutes, then deglaze with wine.
4. Toss in crushed tomatoes, herbs, and the browned meat. Simmer low and slow for about 2–3 hours until the meat is fork-tender.

Serve with pasta, polenta, or just a crusty loaf of bread to soak up the sauce.

Consider wild boar ragu with homemade pappardelle! Find your best red pasta sauce recipe, sear the boar, immerse in the sauce, low and slow braise for several hours, and shred in the sauce.

4. Pan-Seared Duck Breast with Blackberry Sauce

If you’ve never cooked duck before, don’t be intimidated. It’s very straightforward, and this one feels fancy without much fuss.

You’ll need:

• 2 duck breasts, skin-on
• Salt and pepper
• 1/2 cup fresh or frozen blackberries
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard

How to make it:

1. Score the skin in a criss-cross pattern (just the fat, not into the meat), and season both sides well.
2. Place it skin-side down in a cold skillet. Cook over medium heat until the fat renders and the skin crisps up (about 7–10 minutes), then flip and cook the other side for 2–3 minutes.
3. Set the duck aside to rest. In the same pan, add balsamic, honey, mustard, and blackberries. Let it reduce into a glossy sauce.
4. Slice the duck and pour the sauce over the top.

For the sauce:

• Pour off most of the duck fat and save it for roast potatoes.
• In the same pan, sauté garlic and shallots in the remaining fat.
• Add a splash of red wine and reduce it.
• Toss in your fruit (blackberries or cherries), let them cook down, smash some into a purée, and leave some whole for texture.
• Optional: Depending on how much fat you have left in the pan, you can add a touch of butter at the end for richness.

Pairs beautifully with wild rice or sautéed greens. The key is patience—don’t rush the render. The skin should be golden and crisp.

Final Thoughts

Whether you're new to cooking wild game or it's already part of your weekly routine, the key is not to overthink it. These meats are full of character—they don’t need much dressing up, just some thoughtful seasoning and a little time.

Got elk, squirrel, or moose you want ideas for? Or want something campfire-friendly? Let me know—I’m always happy to dig into more wild game options.

You Might Be Interested:

Want to get some of that fresh venison on your own? We have a detailed guide on how to shoot a deer. We also provide some educational tips on understanding height over bore and how to read scope numbers when you're out doing your business.