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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 flavor 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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These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder or arm meat, then add Traeger Sugar Lips Sriracha BBQ Glaze and serve in warm tortillas with spicy, grilled jalapeños.

Braised Venison Shredded Tacos

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WILD GAME RECIPES

Find recipe inspiration for wild game to make on your Traeger grill. Whether it's fresh-caught, or an elk that you've harvested, there are tons of options.

Wild Game Recipes for the Grill | Traeger Wood Pellet Grills

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WILD GAME RECIPES

Slow Braised Venison and Pesto Lasagna

Braised Venison Shredded Tacos

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