5 quick wild game recipes
Hunting season fills freezers with venison, duck and more, and these recipes are built for the quick, lean cuts that come out of them. Every one is ready in 20 minutes or less, and store-bought bison, duck breast and farm-raised venison all work just as well.
Updated November 2026 · ranked by popularity
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1. Bison burgers with caramelized onions and cheddar
Juicy bison burgers seared in a hot skillet and topped with sharp cheddar, quick jammy onions and a smoky mayo on toasted brioche buns. Bison is leaner than beef, so a little grated onion and a gentle hand keep the patties tender, and dinner is on the table in 20 minutes.
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2. Ground venison tacos
Smoky, juicy ground venison tacos seasoned with chipotle, cumin and garlic, piled into warm corn tortillas with crunchy onion, cilantro, queso fresco and lime. A splash of oil and a little tomato paste keep lean deer meat moist, and dinner is ready in 20 minutes.
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3. Venison backstrap medallions with red wine pan sauce
Tender venison backstrap cut into thick medallions, seared to a rosy medium-rare and finished with a quick shallot, red wine and butter pan sauce. It is the best way we know to treat the prize cut of deer season, and it takes under 20 minutes.
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4. Seared duck breast with orange pan sauce
Crispy-skinned duck breast, seared in its own fat and sliced to a rosy pink, with a glossy orange, honey and thyme pan sauce made in the same skillet. It feels like a restaurant dinner, works with store-bought or hunted duck, and is on the table in 20 minutes.
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5. Smoked salmon bagel board
A build-your-own brunch board of toasted bagels, cream cheese and silky smoked salmon with capers, red onion, cucumber, tomato, dill and lemon.
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Wild game is lean, so it cooks fast and dries out quickly. Use high heat, do not crowd the pan, and check the temperature early: ground venison and bison are safe at 160°F, and whole cuts are cooked to your preferred doneness, with the USDA minimum noted in each recipe.
Common questions
Can I use store-bought meat instead of wild game?
Yes. Ground bison, duck breast and farm-raised venison are sold in many supermarkets and butcher shops, and they cook the same way as the recipes describe.
How do I keep venison from tasting gamey?
Trim away all silver skin and fat, which carry most of the strong flavor, and pair the meat with bold sauces, garlic, herbs or a little sweetness.