Wild Game & Everyday Recipes
We appreciate the demands on your time and the value of your wild game trophy. The DU Culinary Council designed these recipes with that in mind. If you don't have wild game at home; try these recipes and the DU products with your choice of any meat, fish or poultry.
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Grilled Duck with Spicy Plum Sesame Sauce
East meets southwest! This recipe pairs the sweet and savory flavors of the DU Red Plum and Toasted Sesame Sauce with a splash of citrus and just enough spicy heat to add a zing to your next duck dinner. Serve with DU Mississippi Flyway Wild Rice blend; wild rice with black beans, yellow corn and a chipotle kick!
Serves 4
In a large bowl, combine olive oil and next 4 ingredients. Add half of the DU Red Plum and Toasted Sesame Sauce and mix well. Add duck and toss to coat. Cover and refrigerate for 4 6 hours, turning often. Place on a well-lubricated white-hot grill, breast side down, until browned. Cook other side until duck is cooked to desired doneness (be careful not to overcook). Just before removing from the grill, baste each breast with remaining DU Red Plum and Toasted Sesame Sauce . Top with cilantro sprigs and lime wedges. Serve with the DU Mississippi Wild Rice blend for the perfect meal!
Duck Brochettes
Serves 4
Whisk together the ginger ale and oil by slowly adding the ale to the oil. Add the DU Rotisserie Roast Seasoning . Set aside. Slice the boned breast length wise, about ¼ inch thick, and marinate in the ginger ale, oil, and DU Rotisserie Roast Seasoning mixture for 48 hours. Preheat the grill to 450-500° run the breast strips on skewers, then grill about 5 minutes for the first side, and then about 3 minutes more on the second. You can marinate and grill legs the same way, using the same timing. Serve with our Central Flyway Wild Rice blend, a delicious side dish offering robust mushrooms and savory herbs.
Garlic & Herb Roasted Duck
Our chef's highly recommended this dish that is sure to please all!
Serves 4
In a medium bowl, combine vinegar, mustard, seasoning, garlic and lemon juice, then whisk together. While whisking vigorously, add olive oil in a thin stream until emulsified. Divide mixture in half. Brush half of the mixture over ducks, cover and refrigerate for 2 to 6 hours, turning ducks often (up to 24 hours is fine). Preheat oven to 400 degrees. Place ducks in a roasting pan, breast side up. Bake for 17 to 22 minutes, depending on the size of the duck. Baste with remaining marinade mixture, saving a few tablespoons, just before removing from oven. Let meat rest about 10 minutes before carving or serving whole. Serve with our Pacific Flyway Wild Rice ; wild rice blended with petite green peas and onion.
Bread Pudding (dessert)
This traditional holiday treat works for anytime of the year. And the DU home baked beer bread mix makes is easy to prepare.
Serves 4-6
- 1 DU Hearty White Beer Bread mix
- 6 ounces apple juice/cider
- 6 ounces club soda
- ¼ dark rum or bourbon
- ½ up raisins
- 7 eggs (3 yolks only, 4 whole)
- ¾ cup half & half
- ¾ cup sugar
- 1 teaspoon vanilla
- ½ cup walnuts, chopped (optional)
- Pinch of salt
The day before: Prepare our Hearty White Beer Bread or Stone Ground Wheat Beer Bread per the directions but substitute apple juice and club soda for the beer. Bake and let cool. Break or tear into 1-2 inch chunks (don't slice). Let the chunks stand overnight in a shallow dish so they get stale and firm.
The next day: Soak raisins 1-2 hours in bourbon, we suggest Jack Daniels Old No. 7® for terrific flavor. Drain the raisins and add to bread chunks then add walnuts and toss together. Place in greased 8X8 glass or ceramic baking dish. Blend egg, half & half, sugar, vanilla and salt. Gradually pour egg mixture over bread so it fills the container and covers the bread. Refrigerate for 1-2 hours. Bake 350° about 45 minutes, until golden brown on top. Serve warm with powdered sugar, caramel or vanilla sauce.
Grilled Manitoba Marinated Steak
Yes, you help can save wetlands from your grill! Use the DU seasonings, sauces and wild rice for a fabulous meal that helps a great cause!
Serves 4
Whisk together wine, vinegar and mustard. Pour over steak, cover and refrigerate for 2 4 hours. Remove from marinade, pat dry and liberally season with DU Manitoba Wild Game Seasoning . Place on a well-oiled hot grill and cook to desired doneness. Serve with a side helping of DU Sweet Heat Original BBQ Sauce!
Pan Seared Halibut with Apricot Mango Wasabi Sauce
This versatile white fish zings with fruit and savory flavors. Our Apricot Mango Wasabi Sauce is just as versatile; it works perfectly in this pan seared cooking method or pour it straight from the jar as dip!
Serves 2
- 2 fresh, 8 ounce halibut filets
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of unsalted butter
- 4 medium size fresh apricots, mangos or peaches, cleaned, diced ½ pieces
- 3 to 4 tablespoons DU Apricot Mango Wasabi Sauce
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh sprigs of parsley for garnish
- Fresh lemon wedges
Prepare halibut by seasoning with salt and pepper. In a sauté pan melt the butter over medium to high heat. When just slightly sizzling, add diced fruit, sauté for a minute or two. Add the DU Apricot Mango Wasabi Sauce , lemon juice, and a pinch of salt. Stir 2-3 minutes. Set aside in a bowl to keep warm. In another sauté pan, heat the oil, place the halibut filets, skin side up, into the pan. Let the filets pick up a nice golden crispy appearance before turning over. Cook approximately 7-8 minutes or until fish is cooked, but not dried out. Remove skin before service. Spoon the fruit compote over the top. Serve with the DU Pacific Flyway Wild Rice and steamed, seasonal veggies.
Lemon-Lime Salmon Dip
This classic party favorite takes on new dimensions with the DU Lemon-Lime Pepper seasoning.
- ½ pound smoked salmon
- 8 ounces cream cheese
- 2 tablespoons DU Lemon-Lime Pepper seasoning
- Few dashes Tabasco sauce (or your favorite hot sauce)
In a food processor, mix all ingredients and blend until combined and smooth. Garnish the top with a sprig of fresh dill or parsley and serve with your favorite cracker or our Hearty White or Stone Wheat Bread torn into cubes for dipping.
Pan Seared Duck with Brandy Orange Sauce
This is truly a culinary delight without requiring a certificate from a cooking school!
Serves 4
- 4 large duck breasts (with or without skin)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons DU Lemon-Lime Pepper seasoning
- ½ cup orange juice
- ½ cup brandy
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- 1 medium red onion, halved and thinly sliced
- 4 tablespoons butter, chilled and cut into pieces
- 1 cup Mandarin orange segments
- 1 tablespoon minced fresh parsley
In a large pan over medium-high heat, heat 1 tablespoon butter with olive oil. Season your duck with our Lemon-Lime Pepper Seasoning. Add duck breasts and brown lightly on both sides. In a jar or bowl, combine orange juice, brandy, orange zest, garlic and onion. Slowly add brandy mixture to pan and cook until liquid is reduced to about 2 tablespoons or about 10 minutes. Remove duck breasts when medium-rare or your desired cooked level; be careful not to over cook. Allow to rest for a few minutes and keep warm until liquid is reduced. When liquid is reduced, whisk in chilled butter until melted. Immediately remove pan from heat and stir in orange segments and parsley.
Serve with our Atlantic Flyway Wild Rice Blend, a delicious side dish offering cranberries, apples and savory herbs.
Elk with Blackberry Chipotle Sauce
Serves 4
- 2 pounds tender elk steaks* (all fat & silver skin removed)
- 4 tablespoons extra virgin olive oil
- 1 cup DU Blackberry Chipotle sauce
- Kosher salt and fresh ground pepper
- Optional: fresh blackberries for garnish
Add olive oil to steaks and toss until evenly coated. Season with salt & pepper. Set aside until ready to cook. In a small sauce pan, heat the DU Blackberry Chipotle Sauce over low to medium heat until thin and saucy. Remove from heat and keep warm until ready to serve.
Now, get your charcoal grill ready, (you may use a gas grill, but you just don't get that same flavor). When the flame has just died out, and the coals are stacked and hot, start placing the elk on the grill. Cook each side about 2 to 3 minutes on each side, or until rare to medium rare. DO NOT OVER COOK!! Remove the meat from the grill and let rest for 3-5 minutes. Slice on the bias across the grain. Drizzle the DU Blackberry Chipotle Sauce over the meat, garnish with fresh blackberries and serve with you favorite DU Wild Rice blend or Manitoba Potatoes (recipe on this page).
*May substitute with lean tender beef, bison or other venison
Plum Good Tenderloin
The name says it all!
Serves 2-4
Prepare the DU Central Flyway Wild Rice as instructed on the carton. By the time the tenderloin is ready to serve your rice will be ready too! Sauté the tenderloin cubes in the olive oil until browned, about 8-10 minutes. Be careful not to overcook the meat. Add the DU Red Plum and Toasted Sesame Sauce to the meat in the pan. Fold sauce over meat to coat all the pieces. Simmer 5 minutes and serve over DU Central Flyway Wild Rice blend and a few asparagus spears. Spoon any leftover sauce over the meat. Garnish by sprinkling fresh or toasted sesame seeds.
Grilled Venison Tacos
Who doesn't like south-of-the-border styled dinners? Our chefs suggested venison for this recipe but any flank steak will work just as well.
Serves 4
Combine olive oil with next 3 ingredients and toss with deer meat to coat evenly. Cover and refrigerate for 1 hour. Remove meat and grill over a medium-hot grill until meat is seared to medium-rare. Allow meat to rest for 5 minutes, then sliced across the grain into thin slices. Place warm tortillas on surface. On the center of each tortilla, spoon equal portions of black beans, sliced venison, lettuce, sour cream and cheese. Fold tortillas over and serve immediately.
Manitoba Potatoes
These are so easy you will want to serve at all your meals. Try them at your hunting camp, dinner parties, cookouts or simple, quick side dish for the kids.
Serves 2-4
- 2 tablespoons of oil
- 1 tablespoon of DU Manitoba Wild Game seasoning
- 4 to 6 small red potatoes, sliced into medallions
Mix oil and seasoning in large bowl or plastic bag. Add potatoes and coat well. Place the potatoes flat on a cookie sheet, try lining the pan with aluminum foil for easy clean up. Broil about 6-7 minutes, until browned. For crispier potatoes, brown the other side for another 6-7 minutes.
Home Baked Bread with Gourmet Flare!
The aroma of our home baked beer bread ranks up there with the sound of cupped wings on an early morning on the marsh! It's that good! Once you try these breads they will become another pantry favorite.
Prepare the bread per the directions and add these ingredients for impressive, gourmet style loaves without spending all day in the kitchen.
Artichoke Black Olive Garlic Bread
Jalapeno Cheddar Corn Bread
- 1 small can or 4 ounces yellow or white corn, drained
- ½ cup Colby cheese
- 1 small can or 4 ounces of diced jalapeño or green chilies, drained
Roasted Garlic Parmesan Bread
BBQ Sauce & Marinade Ideas
If you are a DU supporter or waterfowler chances are you are like to grill with the best ingredients that complements for your game. Turn the DU Sweet Heat Original BBQ Sauce into your own impressive marinade and basting creation.
Here are a couple of ideas to get you started &
Blackberry Chipotle & Manitoba Wild Game Marinade
In medium bowl mix the DU Sweet Heat Original BBQ Sauce per package directions. Add all other ingredients, mix well. Divide mixture into two parts. Coat meat well with one part and chill in refrigerator 45 minutes to 1 hour for every 2 pounds of meat. Use the remaining sauce as a basting just before you remove the meat from the heat.
Red Plum Toasted Sesame & Lemon-Lime Marinade
In medium bowl mix the DU Sweet Heat Original BBQ Sauce per package directions. Add all other ingredients, mix well. Divide mixture into two parts. Coat meat well with one part and chill in refrigerator 45 minutes to 1 hour for every 2 pounds of meat. Use the remaining sauce as a basting just before you remove the meat from the heat.
Three Bean Duck Soup
A perfect dish for the hunting camp or for the football game. Easy to prepare and tastes great! Plus, a great way to use all the meat from your duck, pheasants or geese. If you have no birds in the freezer then try it with browned sausage or hamburger.
Serves 2-4
Prepare the DU Three Bean Medley Soup mix according to directions. Add 1 pound of roasted or leftover cooked duck, pheasant or goose meat. Serve hot with DU Hearty White or Stone Wheat Beer Breads!
Sweet Sesame Duck or Goose Jerky
No special equipment required! Here's a way to use up some of the inventory in the freeze, save money on store-bought jerky and, best of all, it tastes great.
Slice goose breasts to desired strips width and length. Mix together DU Red Plum Toasted Sesame Sauce and soy sauce. Add sliced duck to bowl. Cover and refrigerate for 6 - 12 hours. Remove cover, pat dry and arrange on baking rack.
Sprinkle DU Manitoba Wild Game Seasoning over meat (be sure to have paper towel underneath to catch excess, then throw away.) Place in 175 degree preheated oven, crack oven door open by placing small foil ball in door. Meat will take 5 - 7 hours to dry completely. Refrigerate for seven to 10 days, or freeze in airtight, vacuum sealed container for up to one year.
Apricot Mango Wasabi Sauce with Chilled Shrimp
Our Apricot Mango Wasabi Sauce has such versatility for marinades, sauces, dressings and, best of all, its perfect straight out of the jar. Coupled with chilled shrimp for dipping its beautiful, easy and fabulous! Prepare as an appetizer or couple with a salad and you have a great dinner.
Appetizer serves 4 to 6
Pour the DU Apricot Mango Wasabi Sauce into a small bowl. Place the bowl on a platter and surround with chilled shrimp. Garnish with red leaf lettuce, parsley or julienne spring onions. Voila!
Pheasant with Penne Pasta & Sun Dried Tomatoes
This dish is simple but full-flavored! The pheasant and the DU Savory Herb Seasoning come together for a delicious dish for anytime of year. If you have no pheasant or your buddies won't share, explore this dish with chicken or any other upland or water fowl.
Serves 4
- 3 cups pheasant breast, boneless and skinless; cut into 1-inch cubes
- 2 tablespoons DU Savory Herb Seasoning
- ¼ cup olive oil
- 2 garlic cloves, minced
- ¼ cup sun dried tomatoes in oil, julienne (or thinly sliced, your call)
- 4 cups warm cooked penne pasta
- 1 tablespoon lemon juice
- ½ cup parmesan cheese, shredded
Season the uncooked pheasant with DU Savory Herb Seasoning . Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add pheasant and brown lightly on all sides, about 3 - 4 minutes. Add garlic and sun dried tomatoes. Sauté for 2 minutes more. Toss warm pasta with remaining olive oil and lemon juice. Place equal portions of the pasta on plates, top with pheasant mixture and sprinkle with parmesan cheese.
Southern Style BBQ Duck Sandwich
Southerners are as proud of their barbecue as anywhere else in the country. In many parts of the south, slow-roasted, very tender pork is pulled and then seasoned with a mixture of vinegar, red pepper flakes and sugar. The meat is then piled high on a soft burger bun or white bread and topped with creamy coleslaw. That's right, coleslaw. To the uninitiated, this might seem a bit strange, "coleslaw on a sandwich", one bite is all it takes to convince anyone.
6 servings
- 6-8 large duck or goose breasts, skin removed
- 3 tablespoons DU Lemon-Lime Pepper Seasoning
- 2 tablespoons olive oil
- 1 medium onion, sliced into thin rings
- 1 ½ cups beef broth
- 1 packet DU Sweet Heat Original Barbecue Mix
- ½ cup beer
- 6 small burger buns
- 1 ½ cups prepared coleslaw
Rub meat with DU Lemon-Lime Seasoning. Heat olive oil in a large skillet and brown meat evenly on both sides. Transfer to a lightly greased baking dish and toss with onion.
Pour beef broth over, cover and place in a 375 degree oven for 1 1/2 hours. Remove from oven and check for doneness. Meat should pull apart easily. If not, return to the oven (you might also need to add some more beef broth, just enough for about a one-half inch layer in the dish) and bake for 30 minutes more.
Once done, allow meat to cool and shred with a knife or just pull apart with fingers. Combine DU Sweet Heat Original Barbecue Mix with beer and let stand for a few minutes. Return shredded meat to baking dish, toss with barbecue sauce, cover and heat for 20 minutes.
To make sandwiches, place a portion of the shredded meat on the bottom of the bun, top with coleslaw and serve.
Halftime Sweet Wasabi Duck Skewers
These beauties will cook in only a few minutes. Have them on deck and slap them on the grill at the beginning of half time. If you cook them too long, the sauce will burn and they won't taste good. Rare to medium-rare is recommended for flavorful, tender duck skewers. When preparing the meat, try to slice the duck into long, flat, thin strips like you would to make jerky.
8 appetizer servings
- 6-8 duck breasts, skin removed, sliced diagonally into ¼ inch strips
- 1 tablespoon DU Savory Herb Seasoning
- ½ cup DU Apricot Mango Wasabi Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Wooden skewers, soaked in water for 30 minutes
In a medium bowl, combine DU Savory Herb with next 4 ingredients. Cover and refrigerate for 2-6 hours. Remove from bowl, reserving liquid. Lay duck strips on a flat surface and run 1 skewer through each strip. Place on a well-lubricated, hot grill for 1-2 minutes per side while basting with reserve marinade. Arrange skewers on a platter and serve with additional DU Apricot Mango Wasabi Sauce on the side.
Plum Sesame Duck Legs
Cooking duck legs using the hot and fast method of cooking just won't work. They need to be cooked slowly in liquid for a fairly long time to make them tender. If you want your legs extra crispy, lay the cooked legs out on a greased baking sheet and brown under a broiler for a few minutes. This works best with the legs of large ducks like mallards, pintails, blacks and canvasbacks.
6-8 appetizer servings
- 24 - 36 duck legs
- 1 tablespoon DU Manitoba Wild Game Seasoning
- 1 cup low-sodium soy sauce
- 1 cup pineapple juice
- ¼ cup cider vinegar or rice vinegar
- 1 cup DU Red Plum Sesame Sauce
- 1 teaspoon lemon juice
- dash (or more) your favorite hot sauce
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Season legs with DU Manitoba Seasoning and place in a baking dish. Cover and bake at 425 degrees for 1 hour. Remove pan from oven and pour off any liquid that has been rendered during cooking. Add soy sauce, pineapple juice and cider vinegar to the pan. Cover tightly with lid or foil and return to the oven for 1 hour more. Remove legs and check for doneness.
The meat should pull away from the bone with some finger pressure, but not fall off the bone. If they're not quite done, return to the oven until tender (but not too tender!). Make sure that there is always enough liquid to cover the legs about half way. If necessary, add more pineapple juice. When checking the legs each time, turn them gently so that they get cooked evenly. When the legs are done, remove from oven and pan and let rest on a plate for a few minutes.
In a large bowl, combine DU Plum Sesame Sauce, lemon juice and hot sauce and mix well. Add the legs, to the bowl and toss to coat with the mixture. Arrange on a platter and top with sesame seeds and green onions.
Spicy Duck or Goose Jerky
Make sure that you waterfowl breasts are carefully trimmed to remove any skin or gristly areas. For extra tender jerky, first tenderize with the DU Meat Tenderizer. If you like your jerky a little hotter, add a splash or two of your favorite hot sauce. I'd recommend Tabasco Chipotle for smoky heat.
Combine first three ingredients and toss together. Cover and refrigerate for 6-12 hours. Pat dry and place meat in strips in one layer on a wire rack. Generously sprinkle DU Rotisserie Roast seasoning over meat. Place rack on baking sheet or on multi-layered foil in a 175 degree oven. Crack oven door open 1/2-inch with a piece of foil so moisture can escape. Meat will take 5-7 hours to dry completely. Refrigerate for 1 week or wrap air tight and freeze for up to 1 year.
A Simple Roast
4-6 servings
- 2-3 lbs Tenderloin of your choice of venison
- 2 tablespoons of butter, cold
- 2 teaspoons DU Savory Herb Seasoning
- Kosher salt
Preheat oven to 325; cut ½ inch deep slits down the length of the roast, but do not cut through the ends or bottom. Cut the butter into small chunks, and stuff it into the slits. Sprinkle the DU Savory Blend seasoning over the top.
Place the roast in a cast iron fry pan or roasting pan, and roast until done; for a 2" tall tenderloin, about 60 minutes. Check with a meat thermometer (DU Meat Thermometer): 120 degrees rosy rare, 130 degrees pink medium rare. Let the roast sit 5 minutes before slicing.
Slice thin, fanning out the slices, and finishing by sprinkling 2 to 3 pinches of kosher salt across the meat. Sprinkle another 2 to 3 pinches across the plate. Serve hot with DU Central Flyway Wildrice blend.
Chilled Steak Sandwich
Cook and chill the steaks ahead, then prep the sandwich sauce. Now all you have left to do at the last minute is slice up the onions and tomatoes.
4-6 sandwiches
- 4-6 tender steaks (about 1 pound)
- 2 tablespoons butter
- 4 to 6 cloves minced garlic
Your favorite sandwich toppings;
- 1 red onion, sliced thin
- 3 ripe tomatoes sliced thin
- Leaf lettuce
- 4-6 hard rolls or small flour wraps
- DU Sandwich Spread (recipe follows)
Heat a grill to medium hot. Combine the butter and garlic, and set aside. Grill the steaks rare to medium rare, spooning on the butter/garlic mixture just before you take them off the grill. Slice a small end off to test for doneness. Let the steaks cool on the counter-20 to 30 minutes. Chill meat 1-2 hours.
Build your sandwich starting with the meat, then fresh tomato, lettuce, onion the spread on a tablespoon of the DU Sandwich Sauce as the finishing touch!
DU Sandwich Spread
Combine and chill 1-2 hours. You can easily double all the ingredients for larger quantity. Can be kept in an air tight container for up to 1 week. Try it on any of your favorite sandwhiches!
Venison Cheese Dip
This is a very filling dip, but for a large crowd, double or triple at will. And remember, you can make this 2-3 days ahead, and allow and hour to heat it.
3 cups of dip
- 2 tablespoons oil
- 1 pound ground venison
- 2 tablespoons cream
- 1/4 cup sour cream
- 8 ounces grated Cheddar cheese (2 cups)
- 1 teaspoon dry beef bouillon granules
- 2 teaspoons DU Rotisserie Roast Seasoning
Brown the ground venison in the oil over medium high heat. Transfer to a slow cooker. Turn the cooker on low, and add the rest of the ingredients, and stir. Cover, and let the mixture cook 30 minutes (longer is better), stirring now and then. Stir once more, then serve with crackers or toast.