Wild Game Cooking: The Best Spring Recipes for Venison and Turkey Leave a comment

Spring is the perfect time to enjoy the fresh bounty of the hunt, whether it’s venison from a successful fall season or a wild turkey taken during spring gobbler hunts. Cooking wild game is an art that highlights natural flavors while making the most of lean, nutritious meat. This guide will cover some of the best spring-inspired recipes for venison and turkey, along with tips on preparation and seasoning to elevate your wild game cooking.

Preparing Wild Game for Cooking

Before diving into the recipes, proper preparation is key to getting the best flavor and texture from venison and turkey.

Venison Preparation Tips:

• Aging & Tenderizing: If you process your own deer, aging the meat for at least a week improves tenderness and deepens flavor.
• Removing Silver Skin: Venison contains connective tissue that can be tough if not removed. Use a sharp knife to trim away silver skin and excess fat.
• Marinating for Flavor: Because venison is lean, marinating it in acidic ingredients like vinegar, citrus, or buttermilk helps tenderize and add moisture.

Wild Turkey Preparation Tips:

• Brining for Moisture: Wild turkey is leaner than farm-raised birds. A simple brine (salt, sugar, water, and herbs) prevents dryness and enhances flavor.
• Using the Whole Bird: The breast is great for grilling or pan-searing, while the legs and thighs are ideal for slow cooking.

Best Spring Recipes for Venison and Turkey

1. Grilled Venison Backstrap with Herb Butter

Nothing beats a perfectly grilled venison backstrap in spring, when fresh herbs and seasonal vegetables are in abundance.

Ingredients:

• 1 whole venison backstrap (or 2 smaller portions)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp butter
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the grill to high heat (about 450°F).
2. Pat the venison dry and rub it with olive oil. Season evenly with salt, pepper, garlic powder, and smoked paprika.
3. Place the backstrap on the grill and sear for 3-4 minutes per side. For medium-rare, cook to an internal temperature of 125-130°F.
4. While grilling, mix butter with fresh rosemary and thyme.
5. Remove the venison from the grill and top with the herb butter. Let it rest for 5 minutes before slicing.
6. Serve with grilled asparagus and roasted baby potatoes.

2. Wild Turkey Breast with Lemon-Garlic Butter

A quick and easy recipe that brings out the natural flavor of wild turkey while keeping it juicy.

Ingredients:

• 1 wild turkey breast, cut into fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika
• Juice of 1 lemon
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat a cast-iron skillet over medium-high heat.
2. Coat the turkey fillets with olive oil and season with salt, pepper, garlic powder, and paprika.
3. Sear the turkey for 2-3 minutes per side, then reduce heat to medium.
4. Add butter, minced garlic, and lemon juice to the pan. Spoon the melted butter over the turkey as it finishes cooking.
5. Cook until the internal temperature reaches 160°F, then let rest for 5 minutes.
6. Sprinkle with fresh parsley and serve with sautéed greens and mashed sweet potatoes.

3. Venison Tacos with Spring Salsa

A fresh, vibrant dish that pairs venison with a zesty salsa made from spring vegetables.

Ingredients:

• 1 lb ground venison
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ cup diced cherry tomatoes
• ½ cup diced cucumber
• ¼ cup diced red onion
• ½ jalapeño, finely chopped
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Corn or flour tortillas

Instructions:

1. Heat a skillet over medium heat and add olive oil.
2. Cook the venison until browned, breaking it up with a spoon. Season with salt, cumin, chili powder, smoked paprika, and black pepper.
3. In a bowl, mix cherry tomatoes, cucumber, red onion, jalapeño, lime juice, and cilantro to make the salsa.
4. Warm the tortillas and fill with venison and a spoonful of salsa.
5. Serve with sour cream and avocado slices.

4. Slow-Cooked Wild Turkey Legs with Spring Vegetables

Turkey legs can be tough, but slow-cooking makes them fall-apart tender.

Ingredients:

• 2 wild turkey legs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp garlic powder
• 1 onion, sliced
• 3 carrots, chopped
• 2 cups chicken broth
• 1 cup green peas
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat a large skillet over medium heat and add olive oil.
2. Brown the turkey legs on all sides, then transfer to a slow cooker.
3. Add onion, carrots, chicken broth, salt, pepper, paprika, thyme, and garlic powder.
4. Cook on low for 6-8 hours until the meat is tender.
5. Add green peas in the last 30 minutes of cooking.
6. Garnish with fresh parsley and serve over rice or mashed potatoes.

Final Thoughts

Cooking wild game in the spring allows hunters to enjoy the rewards of their hard work with fresh, seasonal ingredients. Whether you’re grilling venison backstrap, pan-searing wild turkey breast, or slow-cooking turkey legs, these recipes bring out the best flavors in wild game. By using fresh herbs, citrus, and spring vegetables, you can create dishes that are both delicious and nutritious.

So fire up the grill, break out the skillet, or get the slow cooker going—it’s time to enjoy some incredible wild game meals this spring!