Tip Tuesday: Where to Find Good Wild Game Recipes

There are plenty of resources out there for figuring out what to do with your latest hunt — some completely awesome, some a little, well... lame.

We put together a top 12 list of sites that we know we can always rely on to put out some of the most inventive, user-friendly, and above all else, tasty recipes. 

We also included a little sampling of a few of our favorite recipes from each site to get you started...


1. Hunter Angler Gardener Cook (Hank Shaw)








2. Food for Hunters







3. MeatEater TV (Steven Rinella)









4. Cookin' In Camo (Tyler Viars) on Outdoor Hub







5. Deer & Deer Hunting








6. Game & Garden (Stacy Harris)







7. Georgia Pellegrini







8. The Sporting Chef (Scott Leysath)







9. The Wild Chef  (David Draper) on Field & Stream







10. Field to Fork on Outdoor Channel (Julie Golob)








11. Killer Chefs










12. This very blog - Weston
(did you expect us not to include a shameless self plug)



Smoked Venison Chorizo Stuffed Peppers with the Weston Smoker


Skip the green bell peppers for banana peppers. Change out that boring ground beef or pork sausage for some venison chorizo. Who needs tomato sauce when you have chiltomate sauce?! And forget about the oven - use your smoker. Take our advice, and you'll end up with some of the best stuffed peppers you've ever had in your life!

Makes 6 peppers

- Ingredients -

6 banana peppers

Chorizo
1 1/3 lb venison, cubed
2/3 lb bacon, cubed
1 tablespoon kosher salt
1 tablespoon tequila
2 chipotle peppers
2 garlic cloves, smashed
1 tablespoon fresh cilantro leaves
1 tablespoon hot chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse black pepper

2 cups Chiltomate sauce

small block Chihuahua cheese

- Tools -
Weston Meat Grinder
Weston Smoker + wood chips
Grater or Weston V-Slice Mandoline


Feed cubed venison and bacon through the coarse plate of your Meat Grinder. Mix the meat with the remaining ingredients and run the mixture through the medium grinder plate. Cover and refrigerate.



Preheat your smoker to 200°F and soak your wood chips. 

Cut your peppers to stuff them. Make a gentle, horizontal cut just below the stem, then make a slice  down the pepper, forming a T. Be careful not to cut all the way through the pepper.

Stuff the peppers with the chorizo, then smother in Chiltomate Sauce. 



Place the peppers into your Smoker and smoke for 2-3 hours, or until the peppers are soft and the meat is cooked through.



Remove the peppers from the smoker, smother in more Chiltomate sauce, then use your Mandoline w/ the grater attachment to shred your cheese over top of the peppers.


Return to the smoker for 10-15 minutes — until the cheese is melted. 


Serve immediately, hot.




Pickled Apples in a Weston Vacuum Canister


Puree these preserved apples for a quick and flavorful apple sauce, use them in an apple pie, or simply eat them right from the jar, as a snack. You might also want to serve them atop a glazed ham or your favorite burger. They're perfectly salty, savory, and sweet, lending themselves to meats and desserts equally well.

Makes 2 quarts

- Ingredients -
4 apples
1 ½ cups water
½ cup apple cider vinegar, or better, Chef Sawyer's Craft Beer Vinegar
½ cup brown sugar
½ red onion
1 cinnamon stick
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon whole cloves


- Tools -
Weston Apple Peeler
Weston Mandoline Slicer
Weston Vacuum Sealer + Canister


1. Core and slice all of your apples with an Apple Peeler (pull the arm back and lock it so that the peeler doesn't touch the apple).




2. Use a Mandoline to very thinly slice your onion.


3.  Bring the remaining ingredients to a boil in a large saucepan, then reduce to a simmer. Simmer for 10 minutes.

4. Place the apples and onions into a 2 qt Vacuum Sealer Canister, then pour the liquid over top of them. Let cool.

5. Attach the canister to a Vacuum Sealer and seal.


6. Store in a cool dry place for at last two weeks. After two weeks, you can enjoy right from the canister, or transfer into mason jars and properly seal for long term storage.




Tip Tuesday: Wild Game Processing Diagram

Once you've had a successful hunt, what do you do with all that meat?  

click to enlarge


  • You can slice up roasts, ribs, and steaks and throw them on the grill or in the smoker. You can also cube up some of the "lesser" parts for stews.
  • Sausage can be made from just about anywhere (that's what sausage is for), but any of the "roast" regions of the animal will work best.  We picked up some awesome tips from — we know, we know, big surprise here: Hank Shaw, on his last book tour, which we chronicled in our "Hank Shaw: What We Learned From Him..." blog post.

For full recipes and ideas, check out our Wild Game posts.


Venison Sausage Rolls with Smoked Apples, Pickled Red Onions, and Spicy Honey Mustard


Smoked venison sausage bursting with flavor, smothered in homemade spicy honey mustard, served atop a pretzel bun, with smoked apples and pickled red onions... need we say more? This guy's a winner! Make the pickled onions at least a couple of weeks before. The apples, mustard, and sausage can all be made together.

Makes (8) 6" sausages

- Ingredients -

Venison Sausage
3 star anise
2 tablespoons black peppercorns
1 tablespoon juniper berries
1 teaspoon caraway seeds
1 teaspoon fennel seeds
½ teaspoon whole cloves

1/8 cup diced red onions
1 head garlic, minced
12 fresh sage leaves, minced
1 cinnamon stick
1 tablespoon kosher salt

3 lbs lean venison, cubed (as cold as possible without being frozen)
¾ lbs fat, cubed (keep frozen until ready to use)

natural hog casings

8 pretzel-style sausage buns

Pickled Red Onions - make a couple of weeks prior
Smoked Apples - can be smoked with the sausage
Spicy Honey Mustard - just takes a couple of minutes, make it while the apples & sausage are in the smoker

- Tools -
Weston Meat Grinder
Weston Sausage Stuffer (or use your Grinder to stuff, like we did)
Weston Smoker

1. Toast the anise, peppercorns, juniper, caraway, fennel, and cloves in a medium saucepan with a teaspoon of olive oil, for about 3 minutes, or until they start to brown. Let cool.

2. Combine the herbs and spices, leaving out the cinnamon (all ingredients except the meat & fat), then divide the mixture in half.

3. Using the coarse plate, use your Meat Grinder to grind together the venison and fat. Hand mix one half of the spice mix, along with the cinnamon pieces, into the ground meat.


4. Change the plate to a medium grind. Grind the meat, now mixed with spices, through the medium plate. Hand mix the rest of the spices.

5. Use your Meat Grinder or a Sausage Stuffer to stuff the mixture into Casings. You can either tie the sausages, or leave it as one long link (We left ours as long links and then cut them to bun size later, after we smoked them).



6. Let the sausages sit overnight in the fridge to marinate. It's not a bad idea to vacuum seal them to keep them the freshest they can be, while also drawing the seasoning flavors deeper into the meat.

7. Use your Smoker to smoke them at  200°F for 3 hours, or until the internal temperature is 165°.



8. Serve on pretzel sausage buns with Smoked Apples, Pickled Red Onions, and Homemade Honey Mustard.



Smoked Apples in a Weston Smoker



- Ingredients -
4 apples
¼ cup water
¼ cup brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

- Tools -
Weston Smoker


1. Core your apples and wedge them into six pieces each.

2. In an aluminum pan, spread your apples over the bottom, fill with water, then sprinkle with brown sugar, vanilla, and cinnamon.

3. Smoke the apples at 200°F for 3 hours, or until soft. Check back every so often to make sure there is water in the apple pan. Serve hot.

Finished smoked apples in the Weston Smoker (Venison Sausage in the background)

Pickled Red Onions with a Weston Vacuum Canister


- Ingredients -
1 large red onion
2 cups water
½ cup vinegar (we use Chef Jonathon Sawyer's Craft Beer Vinegar - this stuff's the bomb!)
½ cup brown sugar
5 cloves garlic, smashed
1 cinnamon stick
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 teaspoon whole allspice berries



- Tools -
Weston Mandoline Slicer
Weston Vacuum Sealer + Canister


1. Use your Mandoline to thinly slice the onion into rings.


2. Combine the remaining ingredients in a medium saucepan and bring to a boil. Reduce to a simmer and simmer five minutes.

3. Place the onion rings into your Vacuum Sealer Canister, then pour the liquid over top of the onions. Allow to cool.

4. Once cooled, attach the Canister to your Vacuum Sealer and seal the canister.


5. Store in your fridge, sealed for a few days to a week, then transfer into a canning jar. Properly seal the jar for long term storage (or eat the pickled onions right away).


Fresh Ground Honey Mustard (Spicy) with a Weston Multi-Seed Grinder


- Ingredients -
½ cup vinegar
(use Chef Sawyer's Craft Beer Vinegar  if you can - it makes a difference!)
¼ cup honey
1/8 cup mustard seeds
1/8 cup water
3 tablespoons ground mustard
2 teaspoons brown sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground mace

- Tools -
Weston Multi Seed Grinder


1. Toast the mustard seeds in a skillet over high heat, until they begin to pop (a minute or two).

2. Use the Seed Grinder to grind the mustard into a coarse powder.



3. Mix the fresh ground mustard with the mustard powder, brown sugar, cinnamon, coriander, and mace.

4. Mix together the vinegar, water, and honey, then combine it with the dry ingredients.

5. Heat the mustard in a saucepan over high heat, until bubbling, then reduce to a simmer. Simmer 5 minutes, stirring constantly.

6. Remove from the heat and allow to cool. Store in an airtight container in the refrigerator until ready to use.

Smoked "Kentucky Mule" Recipe (Moscow Mules w/ Smoked Whiskey)

Once you try this, you'll want to add smoked whiskey to all of your favorite cocktails. It's not a bad idea to smoke an entire eighth of whiskey, make these Kentucky Mules (Kentucky Mules are Moscow Mules with whiskey instead of vodka), and then save the rest as your private reserve of home smoked whiskey. 

Makes 3 mules

- Ingredients -
1 half pint bottle Jack Daniels
1 small jalapeno, thinly sliced (I recommend using a Mandoline)
3 sprigs mint
2 cans (24 oz) ginger beer
1 lime, cut into 6 wedges

- Tools -
Weston Smoker
wood smoking chips
drink muddler
drink stir


Soak your wood chips for at least 30 minutes.

Smoked whiskey in a Weston Smoker!

Once the wood chips are ready, smoke your Jack Daniels in a half aluminum pan, on the top rack of your Smoker, at 150-165 degrees F. Higher than 172, you'll burn off the alcohol. To keep the temperature down, open the top damper all the way, and the sides half way. If it's still too hot, open the side dampers all the way. Allow the whiskey to smoke for 1-2 hours, making sure to change the wood chips if they get ashy. Once the whiskey is smoked, allow it to cool.

Just five ingredients: whiskey, ginger beer, jalapeno, lime, and mint.
Set out three copper mugs. In each mug, muddle 3 jalapeno slices and two large mint leaves. Fill each mug with ice, then pour in 2 oz smoked whiskey and 8 oz ginger beer. Juice two lime wedges into each mug and drop them in. Use your drink stir to gently stir the concoctions. Garnish with the remaining sprigs of mint.



Tip Tuesday: Master the Meat Grinder


So you bought a Meat Grinder. Now what? 

Now you can cut the game processing company out of the equation. Or buy the whole cow from your local farmer. And make sausages. And burgers. And jerky. All fresh, from scratch. 

But wait! Before you go all in, there are some tips and tricks that you should know to ensure you keep that meat grinder working properly and that the ground meat pouring out of it is the best possible quality. We've got you covered. We put together 12 tips to help you master the meat grinder.

1. Place the metal parts into the freezer 
ahead of time: plates, knife, head, auger, and tray.

2. Keep the meat as cold as possible—
almost freezing— and try to touch it as little as possible. Your hands are radiating heat!

3. Include added fat content. 
Sometimes to achieve an 80/20 (our favorite way to go), 85/15, or 90/10 [etcetera] blend, you'll need some help from another source, as your particular cut of meat may be too lean. Purchase beef or pork fat from your local butcher and keep it frozen until you're ready to grind. If your fat gets warm, it will melt into the fat, rather than keeping its distinct state, and your ground meat texture will be ruined.  

4. Do a first grind.
Almost always, you'll need to grind your meat through a coarse plate before grinding it any finer. This is called a first grind. If you try to grind most meats any finer to begin with, you'll create a mushy texture, and likely jam up your grinder.

5. Use a combination of grinds.
...Especially if you'll be making sausage or other products that you want to bind tightly. We recommend leaving one-third coarse, grinding the rest through the medium plate, keeping one-third medium, and then grinding that remaining one-third finely. 

6. No first grind for waterfowl.
When you're grinding ducks, geese, and other waterfowl, grind all of it through the fine plate, right away - no need for a first grind.

7. Clean as you go.
As soon as the meat begins to slow, or come out mushy, turn your grinder off and remove the sinew from the knife & buildup from the auger. Then, replace your newly cleaned auger, knife, and plate. The buildup will cause the meat to warm— and warm meat is never a good thing.

8. You CAN get all of the meat out.
When meat completely stops flowing from the grinder, there is still likely a bit inside of the head. One of the best ways to get it out is to run a piece of bread through the grinder. The remaining meat will come out, and the ground bread that comes out behind it can just be discarded (it won't really hurt to add it to your ground meat either though). 

9. Store the meat properly after grinding.
Use Weston Ground Meat Bags with our Bag Neck Sealer to keep your ground meat not only safe, but as fresh as possible when storing in the freezer. Alternatively, you could use a Weston Vacuum Sealer.

10. Ready your grinder for future use.
Disassemble and completely clean your grinder parts in hot, soapy water. Be sure to thoroughly dry the parts after. Silicone Spray and/or Sanitary Lubricant help to protect and lubricate the parts.

11. Don't forget the nooks and crannies.
Use our Cleaning Brush Set to thoroughly clean the inside of the head and plates of the grinder. 

12. Remember that grinder knives dull just like any other knife.
Change Grinder Knives and Plates regularly, and be sure to purchase the same type of steel. Different steels vary in hardness, which can cause a harder knife to scrape metal from your plate into your food. A harder plate dulls your knife quickly. 


If you have any tips to add, or any questions about using a meat grinder, please let us know in the comments below!