Summer is made for firing up the grill, gathering with family and friends, and enjoying the harvest from a successful hunting or fishing trip. Whether you still have venison in the freezer from deer season, a few dove breasts saved from last fall, wild turkey from the spring, or fresh fish caught that morning, there are plenty of ways to turn your harvest into a meal everyone will enjoy.

These five easy wild game recipes are perfect for summer cookouts, weeknight dinners, weekends at hunting camp, and evenings spent outside. Before you get started, stock up on seasonings, BBQ rubs, Traeger products, cooking accessories, and YETI drinkware from Springhill Outfitters.

1. Grilled Venison Sliders

Venison sliders are an easy crowd-pleaser for summer cookouts, family gatherings, or evenings at the hunting camp. Mixing ground venison with ground bacon or pork adds moisture and helps keep the sliders tender and flavorful.

Ingredients

• 2 pounds ground venison
• Your favorite seasoning combo for venison burger
• Salt and black pepper to taste
• Slider buns (highly recommend Sweet Hawaiian Rolls)
• Pepper jack, cheddar, or American cheese (Kraft singles work)
• Pickles
• Your favorite BBQ sauce (optional)

Directions

1. Preheat the grill to medium-high heat.
2. Combine the ground venison and your seasoning combo in a large bowl.
3. Mix gently until the ingredients are combined. Avoid overworking the meat.
4. Form the mixture into small slider-sized patties.
5. Place the patties on the grill and cook for approximately three to four minutes per side.
6. Add a slice of cheese during the final minute of cooking.
7. Lightly toast the slider buns on the grill.
8. Serve the patties on the toasted buns with pickles, onions, BBQ sauce, or your favorite burger topping!

Make It Even Better

Add bacon jam, fried onions, jalapeños, or a drizzle of spicy mayonnaise for extra flavor. Serve the sliders with grilled corn, pasta salad, or seasoned fries for an easy summer meal.

2. Bacon-Wrapped Poppers

Poppers are a wild-game classic for a reason, no matter what kind of game meat you decide to use! The combination of tender breast, cream cheese, fresh jalapeño, and crispy bacon makes them an easy appetizer for cookouts, tailgates, and gatherings at hunting camp.

Ingredients

• 12 breasts (dove, duck, goose, pheasant, turkey, deer, etc)
• 6 fresh jalapeños
• 8 ounces cream cheese, softened
• 12 slices bacon
• BBQ seasoning
• Toothpicks

Directions

1. If using wooden toothpicks, soak them in water for approximately 20 minutes.
2. Preheat the grill to medium heat.
3. Slice each jalapeño in half lengthwise and remove the seeds and membranes. Leave some seeds behind for additional heat.
4. Fill each jalapeño half with cream cheese.
5. Place one breast on top of each filled jalapeño.
6. Wrap each popper with a slice of bacon and secure it with a toothpick.
7. Season the outside of the bacon with your favorite BBQ rub.
8. Grill the poppers over indirect heat, turning occasionally, until the bacon is crisp and the meat reaches a safe internal temperature.
9. Let the poppers rest for a few minutes before serving.

Make It Even Better

Mix shredded cheddar, chopped green onions, or a small amount of hot sauce into the cream cheese before filling the jalapeños. A light coating of BBQ sauce during the final few minutes of cooking can also add a sweet, smoky finish.

3. Blackened Fish Tacos

Fresh fish tacos are hard to beat after a successful summer day on the water. This recipe works well with mahi-mahi, red drum, flounder, speckled trout, grouper, or another firm white fish.

Ingredients

For the fish

• 1½ pounds fresh fish fillets
• 1 tablespoon olive oil
• 1 to 2 tablespoons blackening seasoning
• 8 small corn or flour tortillas
• Lime wedges

For the toppings

• Shredded cabbage or prepared slaw
• Pico de gallo
• Sliced avocado
• Chopped cilantro
• Sliced jalapeños
• Crumbled cotija cheese

For the spicy sauce

• ½ cup mayonnaise
• 1 to 2 tablespoons hot sauce
• 1 tablespoon lime juice

Directions

1. Pat the fish dry with a paper towel.
2. Coat the fish lightly with olive oil and season both sides with blackening seasoning.
3. Heat a cast-iron skillet or grill over medium-high heat.
4. Cook the fish for approximately three to four minutes per side, depending on the thickness of the fillets.
5. Remove the fish once it is opaque and flakes easily with a fork.
6. Break the cooked fish into bite-sized pieces.
7. Warm the tortillas on the grill or in the skillet.
8. Whisk together the mayonnaise, hot sauce, and lime juice.
9. Fill each tortilla with fish, cabbage, pico de gallo, avocado, and your preferred toppings.
10. Finish with spicy sauce and a squeeze of fresh lime.

Make It Even Better

Serve the tacos with grilled corn, black beans, fresh salsa, or tortilla chips. For additional texture, add pickled onions or crispy jalapeño slices.

4. Bacon-Wrapped Stuffed Venison Tenderloin

Bacon-wrapped stuffed venison tenderloin looks impressive but is surprisingly simple to prepare. The creamy filling, smoky bacon, and tender venison make it an excellent centerpiece for a summer dinner or special occasion.

Ingredients

• 1 whole venison tenderloin or backstrap
• 8 ounces cream cheese, softened
• 1 fresh jalapeño, finely chopped
• ½ cup shredded cheddar cheese
• 8 to 10 slices bacon
• BBQ seasoning
• Salt and black pepper
• Butcher’s twine or toothpicks

Directions

1. Preheat the smoker or pellet grill to 250°F.
2. Carefully butterfly the venison by slicing lengthwise without cutting completely through the meat.
3. Open the tenderloin and gently flatten it to create an even surface.
4. Season the inside lightly with salt, pepper, and BBQ seasoning.
5. Spread the softened cream cheese across the inside.
6. Add the chopped jalapeño and shredded cheddar.
7. Roll the tenderloin tightly around the filling.
8. Wrap the outside with bacon and secure it using butcher’s twine or toothpicks.
9. Season the outside with another light layer of BBQ seasoning.
10. Place the tenderloin on the smoker and cook until it reaches your preferred safe internal temperature.
11. Remove it from the smoker and allow it to rest for approximately 10 minutes.
12. Remove the twine or toothpicks, slice, and serve.

Make It Even Better

Add sautéed mushrooms, spinach, caramelized onions, or roasted garlic to the filling. For a sweeter finish, brush the bacon lightly with BBQ sauce near the end of the cooking process.

5. Wild Turkey Stir-Fry

Wild turkey stir-fry is a quick and flavorful way to use turkey breast from the spring season. Thinly slicing the meat and cooking it quickly helps keep it tender, while fresh vegetables and a homemade sauce make this an easy summer weeknight meal.

Ingredients

For the turkey and vegetables

• 1 to 1½ pounds wild turkey breast
• 2 tablespoons olive oil or avocado oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small broccoli crown, cut into florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Salt and black pepper to taste
• Cooked rice or noodles
• Green onions and sesame seeds for garnish

For the sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch, optional
• Red pepper flakes or sriracha, optional

Directions

1. Slice the wild turkey breast thinly against the grain.
2. Pat the turkey dry and season it lightly with salt and pepper.
3. Whisk together the soy sauce, honey, sesame oil, rice vinegar, and cornstarch in a small bowl. Add red pepper flakes or sriracha for extra heat.
4. Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
5. Add the turkey in a single layer and cook it in batches to avoid overcrowding the pan.
6. Cook until lightly browned, then transfer the turkey to a clean plate.
7. Add the remaining oil to the skillet.
8. Add the onion, broccoli, and peppers. Cook until the vegetables are tender-crisp.
9. Stir in the garlic and ginger and cook for approximately 30 seconds.
10. Return the turkey to the skillet.
11. Pour the sauce over the turkey and vegetables and toss everything together.
12. Continue cooking until the sauce has thickened and the turkey is completely cooked.
13. Serve over rice or noodles and garnish with sliced green onions and sesame seeds.

Make It Even Better

Add mushrooms, snap peas, carrots, water chestnuts, or zucchini based on what you have available. You can also serve the stir-fry in lettuce wraps for a lighter summer meal.

Tips for Cooking Wild Game

Wild game is often leaner than commercially raised meat, which means it can dry out when overcooked. A few simple steps can help you get better results from every recipe:

• Pat meat dry before seasoning or cooking.
• Slice turkey and venison against the grain for a more tender bite.
• Add moisture with bacon, pork, marinades, sauces, or creamy fillings.
• Avoid overcrowding the skillet or grill.
• Use a reliable meat thermometer instead of guessing.
• Allow grilled or smoked meat to rest before slicing.
• Follow recommended food-safety guidelines for the specific type of meat or fish you are preparing.

Turn Your Harvest Into a Summer Meal

Some of the best outdoor memories continue long after the hunt or fishing trip is over. Cooking and sharing your harvest gives you another opportunity to enjoy the experience with family and friends. From grilled venison sliders and bacon-wrapped dove poppers to fresh fish tacos, stuffed venison tenderloin, and wild turkey stir-fry, these easy wild game recipes offer something for every summer gathering.

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Takin’ It Outside starts with the adventure but it doesn’t have to end there.