20181115_Smoked-Wild-Turkey-Breast-by-Jeremiah-Doughty_RE_HE_M

Jeremiah Doughty’s recipe for smoking up some field to plate wild turkey breast starts with at least a 12-hour brine before getting a BBQ rubdown that complements the wood-fired flavor perfectly.

Smoked Wild Turkey Breast

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A wild blend of savory and sweet. Freshly harvested rack of venison is roasted over our big game blend and paired with a sweet and sour cranberry sauce.

Roasted Rack of Venison with Cranberry Sauce

20181115_Roasted-Elk-Jalapeno-Poppers-By-Eva-Shockey_RE_HE_M

Eva Shockey made wood-fired bacon-wrapped jalapeno poppers even better by adding fresh strips of elk into the equation. Make sure to marinate the elk for at least 2 hours and up to overnight for best results.

Roasted Elk Jalapeno Poppers

Grilled-Venison-Philly-Cheese-Steak-Sliders_Traeger-Wood-Pellet-GrillsRE_HE_M

Score with Andrew Perloff, from The Dan Patrick Show's wildly tasty venison bites. Just like the original only way better, bring the heat with these cheesy sliders for a surefire crowd pleaser.

The Dan Patrick Show Venison Philly Cheesesteak Sliders

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This ain't your grandma's stroganoff. Homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce.

Braised Venison Meatball Stroganoff with Egg Noodles

20181018_Grilled-Wild-Turkey-Orange-Cashew-Salad-by-John-Dudley_RE_HE_M

Take a trot on the wild side with John Dudley’s Grilled Wild Turkey Orange Cashew Salad. Start with two skinless, wild turkey breasts and marinade them in teriyaki sauce, fresh ginger and a blood orange soda. Roast on the Traeger, slice when finished and combine with a cashew salad.

Grilled Wild Turkey Orange Cashew Salad by John Dudley

20190614_Wild-Turkey-Southwest-Egg-Rolls_RE_HE_M

You'll go wild for this Southwestern take on egg rolls. Wild turkey meets a corn, black bean, and pepper mix, then gets wrapped in a thin and crispy shell for the perfect unexpected appetizer.

Wild Turkey Southwest Egg Rolls by Jeremiah Doughty

20170320_Smoked-Cassoulet-With-Duck-Confit_RE_HE_M

Slow smoked hearty cassoulet is comprised of white beans, herbs, bacon and sausage. Topped with crispy duck confit, this is one incredible French dish.

Smoked Cassoulet With Duck Confit

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When Chef Mike Robinson makes this rich and hearty lasagna, he uses muntjac shoulder and other tough parts from the small Southeast Asian deer, but venison shank makes a good substitute, and even lamb shank, though the flavour profile will be slightly different with lamb. Mike also uses wild garlic—which the muntjac eats—for his pesto. But because wild garlic has a short season and may not be easy to find—look for it at farmers markets—this recipe uses basil with some added garlic instead. That said, if you can find wild garlic, or its cousin ramps, go ahead and try that and omit the garlic cloves in the pesto.

Slow Braised Venison and Pesto Lasagna

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