A thick, crispy turkey leg as big as your hand, juices pouring out with each bite… is your Renaissance Fair experience truly complete without one? If your answer is no, there’s a good chance you dream of feasting on exotic meat long after the fair festivities are over. Luckily, we’ve compiled a list of wild game recipes that can be prepared any time of year and are a lot less messy to consume.
Crispy Duck Leg Confit
The timeless elegance of French cuisine dives into the realm of delectable indulgence with Crispy Duck Leg Confit with roasted potatoes, fragrant basil pesto, and a tantalizing blood orange beurre blanc. Imagine the tender and succulent duck leg, lovingly cooked in its luxurious fat, until the meat is imbued with a depth of flavor that only time and patience can create.
Venison Sloppies
Get the party started with an unruly pack of appetizers. These Venison Sloppies, or wild game Sloppie Joe’s, on poppyseed slider buns from Mediterra Bakehouse, are intriguing, especially when paired with goat cheese dredged in wild sumac berries and slathered in local honey, poached pears flavored with the fruits and twigs of wild spiceberry bushes, and homemade membrillo (quince paste) from foraged fruits.
Wild Mushroom-Crusted Wild Boar
For this wild game recipe, Wild Purveyors brought the boar from the Southwestern region of the United States, where this aggressive, hard-to-manage animal is treasured for its unique taste. Wild Purveyors’ CEO Cavan Patterson comments, “Their omnivorous diet of small animals, wild fruits and tubers, and tons of acorns creates a place-specific flavor. There’s nothing docile about a boar, but it’s worth the trouble.”
Mushroom Ragout Over Garlic Crostini With Spiced Duck
Chef Cory Hughes of Fig & Ash sears Wild Purveyor’s farm-raised duck breast and plates it with an aromatic mushroom ragout. A party for the palate ensues!
Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote
The Fluted Mushroom pairs tender rabbit confit with a savory eggplant compote and chanterelle mushrooms, locally foraged and simply prepared to preserve their flavors. Once a kitchen staple, rabbit, with its light flavors, pairs beautifully with the piquant green peppercorn and compote seasoning without overpowering the chanterelles.
Roasted Potato Venison Shepherd’s Pie Recipe
At the intersection of colder weather and the time for hearty fare lies Roasted Potato Venison Shepherd’s Pie. The layer of potatoes helps keep moisture in the venison, as does the wonderful mix of butter, herbs, vegetables, and wine. If venison’s not your thing, try the recipe with ground bison or ground pork.
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