You came. You shot. You conquered. Congratulations on a successful hunting trip this year. Whether you’re bringing home some big game, a few waterfowls, or a variety of upland game birds, you should celebrate over the dinner table. We have a few recipe ideas for you to make the most of your harvest. Give these meals a shot and let us know what your favorite harvest recipes are.
This is the perfect recipe for bringing home some big game like elk or whitetail deer. You probably already know how delicious fresh venison is; what you might not know is how much more delicious it is when you pair it with cream cheese, bacon, mushrooms, and garlic. YES. PLEASE. Check out the recipe here.
How to Cook Duck: Duck & Pickled Onion Tacos
Okay, so this recipe might not have the most appetizing title, but it is worth a taste. The duck rub, made from Camp Chef’s Mango Chipotle seasoning, is packed with flavor, and the pickled red onions add an incredible tang to the taco. Trust us, you won’t regret testing this recipe out for yourself.
-2-4 duck breasts
-1/4 cup Camp Chef Mango Chipotle Rub
-1 T fresh coffee grounds
-1 T tequila
-1 lime (juiced)
-1 T fresh cilantro
-1 red onion, thinly sliced
-1 cup water
-1/3 cup apple cider vinegar
-Queso blanco (optional)
In a small bowl, mix all ingredients together to make a paste. Score the skin on each duck breast every ½ inch and add to paste. Be sure to completely cover each breast. Let marinade for 30-45 minutes.
Add red onion, water, apple cider vinegar and salt to 10- or 12-inch cast iron skillet. Simmer over low heat for 20-30 minutes.
Grill duck breasts skin side down over high heat. Grill for 1 to 2 minutes on each side or until medium rare. Be sure not to overcook.
When done, thinly slice breasts, place on corn tortilla, and top with onions. Add jalapeños and queso blanco if desired.
Watch the video below for a walkthrough of the recipe:
Pheasant…it tastes like chicken, only better. This recipe will keep your bird tender and tasty. After all, it’s hard to go wrong with a classic combination of fresh herbs like basil, rosemary, oregano, and more. Try cooking it on the pellet grill for even more flavor.
-4-6 pheasant breasts
-2 minced garlic cloves
-1 cup fresh herbs (basil, sage, rosemary, oregano, etc.)
-1/2 cup cooked bacon, diced
-1 whole lemon, diced, including skin
Preheat pellet grill to 400°.
In a small bowl combine garlic, herbs, bacon and lemon. Rub each pheasant breast with mixture and place in a lightly oiled Square Dutch Oven.
Bake in pellet grill with lid off for 15 to 20 minutes or until breasts are just cooked. Time and temperature will vary depending size of pheasant breast.
Serve with wild rice or potatoes and mix of veggies.