cutting board

We know that many in our area enjoy hunting and preparing their take. Here are some wild game recipes that are sure to please the whole family.

Feral hog guisada

Jerry Delgado
China Spring, Texas


Copyright ©2012 Welcome Enterprises, Inc.

Text ©2012 by Jesse Griffiths

Texas Bandera smoked quail egg roll

with New Mexico green pepper with manchurian tomatillo-hoisin sauce

Serves: 6-8


6 smoked chicken thighs


  • Food Processor or Sharp Knife
  • Pastry Brush
  • Spoon
  • Paper Towels
  • Tongs
  • Wok or 5-qt. Dutch Oven


It's a good idea to smoke the bird ahead of time -- a day ahead is good. You can also wrap the rolls as much as six hours ahead and refrigerate.

Texas Bandera Smoked Quail

Serves: 6-8

  • 6 boneless smoked quail, small dice
  • ¼ cup Bronze Rub
  • ½ cup diced green chilies, Hatch or Anaheims
  • ½ cup goat cheese
  • 1 tablespoon shallots, minced
  • 2 tablespoons garlic, minced
  • ½ cup jicama, small dice
  • 1 bunch green onion tops, fine dice
  • 2 bunches cilantro leaves, roughly chopped
  • 2 limes, juiced
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk
  • 16 egg roll wrappers
  • 1 quart canola or vegetable oil

Smoke quail using ½ Bronze Rub. Set aside.

Dice the smoked quail and mix with remaining Bronze Rub.

Combine chilies, goat cheese, shallots, and garlic and reserve.

Mix jicama, green onion, chopped cilantro, lime juice, and salt and reserve.

Whisk the egg with the mil to make egg wash.

In center of each egg roll wrapper, place 1 tablespoon quail mixture, 1 tablespoon goat cheese mixture, and 1 tablespoon jicama mixture.

Fold egg roll wrappers around fillings. Follow the directions on the package. Brush last fold with egg wash to seal.

Deep fry in oil until golden brown. Do this in batches of 4 so the oil doesn't cool down. The egg rolls will float, so you will have to keep turning them to get even browning. It will probably take a couple of minutes to crisp the outside and heat the innards. If rolls have been refrigerated, increase cooking time to 3 -- 4 minutes.

Tomatillo White Chocolate Sauce

Yield: 3 cups

  • ½ cup chicken stock
  • 1 tablespoon garlic, minced
  • 1 tablespoon red onion, diced
  • 2 cups tomatillos, husks removed and quartered
  • 1 jalapeño, chopped
  • ¼ cup almonds
  • 2 tablespoons sesame seeds
  • 2 limes, juice and zest
  • 2/3 cup white chocolate chips
  • ½ tablespoon cornstarch
  • 1 tablespoon water
  • 1-1/2 bunches cilantro, leaves only
  • ½ tablespoon salt and pepper blend

Separately toast almonds and sesame seeds in a dry skillet until lightly browned.

Purée stock, garlic, onion, tomatillos, jalapeño, almonds, sesames, lime juice, and zest in a food processor.

Transfer to a sauce pot, bring to a simmer over medium heat and incorporate chocolate, stirring until smooth.

Combine cornstarch and water until smooth and stir into sauce. Bring to a boil and remove from heat.

Purée cilantro in blender with ½ the hot sauce. Careful now!

Return to pot and mix together.

Adjust seasoning with salt and pepper blend.

Manchurian Tomatillo-Hoisin Sauce

  • 1 cup Hudson's on the Bend Tomatillo White Chocolate Sauce
  • ½ cup rice wine vinegar
  • ¼ cup hoisin sauce (soybean and garlic sauce found in the oriental food section of most grocery stores)
  • 1 tablespoon dark toasted sesame oil
  • 1 teaspoon fish sauce (may need to go to an oriental market for this one)
  • 2 tablespoons lime juice

Whisk together and serve in dipping bowl, or under egg rolls.

Bronze Rub

Our favorite on many things, low salt with a little spice.

  • ½ cup of toasted and ground coriander seeds
  • 1 tablespoon ground onion, onion powder
  • 3 tablespoons lemon pepper
  • 1 teaspoons oregano, dried
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt

Mix together in a food processor and use freely.

Wild Game Chili

  • 2 poblano chilies
  • 6 ancho chilies
  • ½ lb. bacon, ground
  • 1 lb. venison, ¼" cube (hindquarter is the best)
  • 1 lb. wild boar, ¼" cube (hindquarter is the best)
  • 2 lbs. yellow onions, ¼" dice
  • ½ cup garlic, minced
  • 2 ribs celery, diced
  • 2 cups tomatoes, ¼" dice
  • 2 cups veal stock
  • Juice and zest of 1 lemon
  • 2 tablespoons brown sugar
  • 3 tablespoons cumin
  • ¼ cup chili powder
  • 2 tablespoons salt
  • 2 teaspoons cayenne (diced jalapeño or serrano peppers are a great substitute for dry cayenne)

Blister skin from poblanos, peel, then remove seeds and ribs. Cut into ¼" dice.

Remove seeds from ancho chilies. Soak in half cup water to soften about 10 minutes. Purée in blender with a little veal stock. Set aside.

Render the fat from the bacon and reserve the cooked bacon and the drippings.

Clean all the venison and wild boar free of connective tissue and silverskin, and with a sharp knife cube into ¼" pieces.

Next, brown the meat in small batches using high heat, a large heavy pot or skillet and several tablespoons of bacon drippings. By cooking in small batches you will sear and brown the meat quickly. This will give you the proper texture and color -- rich brown, not gray.

Remove the meat and set aside while you sauté the onions, garlic, celery, and poblanos in the same pot used for the meat. Add bacon drippings as needed.

Add the cooked bacon, then the tomatoes, veal stock, lemon juice and zest, brown sugar, cumin, chili powder and puréed anchos.

Bring to a boil and reduce to a simmer. Add the browned meat and simmer slowly for 45 minutes to an hour, adding a little beer or water as it becomes too thick.

Toppings vary from salsa to grated cheese, goat cheese or flavored sour creams. We are partial to our Tomatillo White Chocolate Sauce as a topper.

 Brown Veal Stock

Yield: 1 gallon

  • ½ cup vegetable oil
  • 8 lbs. veal bones, browned (we use lots of wild game bones, as well)
  • 1 lb. mirepoix, browned-50% onion chopped; 25% celery, chopped; 25% carrots, chopped
  • 2-3 oz. tomato paste
  • 4 cloves garlic, whole
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • 2 cups burgundy
  • 6 quarts water

Preheat oven to 400º

Place bones in a single layer in a large pre-heated pan with ½ cup of oil. Roast 2 hours.

Add mirepoix and tomato paste in the last twenty minutes to caramelize.

Transfer all to stock pot and deglaze pan with burgundy.

Scrape fond (the brown bits stuck to the bottom) from roasting pan and add to stock pot.

Cover everything in stock pot with cold water and bring to a boil.

Reduce to a simmer.

Skim scum periodically.

Simmer six hours, adding more water to cover bones as needed.

Strain and refrigerate or cool.

If you want deeper, richer stock, keep simmering, but do not reduce over 50% more.

wild game chili

Serves 10-12


Hunters, this is the recipe to clean out the wild game freezer. Use it all -- elk, moose, bear, all kinds of antelope. We refrain from using game sausage, but if you must -- you must.


  • 8-Quart Heavy-bottom Stock Pot
  • Blender
  • Zester


The chili recipe can be made a day or two ahead of time … it just gets better in the refrigerator.



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