We’ve gathered some of our favorite wild game recipes for you to enjoy!


Grilled Bacon Wrapped Venison Steak

2 lbs. venison steak, cut into 3-4″ pieces
BBQ sauce of your choosing
1 lb. thickly sliced bacon

Marinate steak in your favorite BBQ sauce for at least two hours in the fridge. Remove the meat from marinade and wrap with bacon, securing with toothpicks. Heat the grill on medium-low and carefully place the  meat on grill (the fat from the bacon may make the grill flare up, so be careful). Cover the grill and cook until the bacon starts to get black markings and steak is done to your liking.


Grilled Quail with Balsamic Peaches

4 quail
¼ c. olive oil
15 sprigs fresh thyme, slightly crushed
1–2 cloves garlic, peeled and crushed
Zest of half a lemon
¼ t. freshly ground pepper
2–4 small peaches
1 T. melted butter
1 T. balsamic vinegar
1 T. brown sugar
Sea salt

Butterfly the quail by cutting through the back from neck to tail and opening out. Place the olive oil, thyme, garlic, lemon zest and pepper in a large plastic bag. Add the quail and seal. Allow to rest in the refrigerator for a few hours, turning the bag every hour. Cut peaches in half and remove the stones. Pour melted butter, balsamic vinegar and brown sugar into three separate, small bowls, and dip the cut side of the peaches first in the butter, then the vinegar, then the sugar. Preheat the grill. Remove the quail from the plastic bag and discard bag. Salt the quail and place them skin-side down on the grill for about 4 minutes. Turn and cook until done, about 6 more minutes. Test for doneness. Remove and let them rest under tented foil. Place the peaches cut-side down on the grill—just to heat through the fruit, while maintaining its shape—for about 2 to 3 minutes. Avoid black grill marks.

Serve quail with grilled peach halves.