​​​WISCONSIN BOWHUNTERS ASSOCIATION

WILD GAME RECIPES

By Ruth Albrecht

We all have that favorite wild game recipe that we just love to make and eat! Whether it might be a stew, chili, sausage, jerky etc., here is your chance to share and see that recipe featured in our magazine. In each issue we will feature one proven and tested wild game recipe. So, send me your recipe with a little history/story about it to 6906soarhellenbrand@gmail.com.

With so many avid bowhunters around, who does not like a good roast?  This recipe is simple enough and you only need one pan. I acquired this family favorite from my mother-in-law over 40 years ago and it was always one of her favorites too. So, here is how I make my favorite venison roast…

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Featured Recipe

Favorite Venison Recipes from

Justin Zirtzlaff

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SMOKED VENISON QUESO

- 32 oz. queso Blanco cheese

- 8 oz. habanero jack cheese

- 1/2 - 1 lb. (depending on your liking) of       ground venison

- 2 minced garlic cloves

- 1/4 cup chopped red pepper

- 1/4 cup chopped jalapeno

- 1/2 tsp ground black pepper

Place all ingredients into a foil pan and put the pan into a smoker at 275 degrees for 45-60 minutes depending on how much smoke flavor you like.  Once cheese has melted, stir ingredients together and continue smoking until the full smoking time is complete.  You can add a small amount milk to desired consistency toward the end if you'd like.  I like to use hickory chips for smoking.

SWEET AND SPICY VENISON JERKY

- 1 lb. venison

- 1/4 cup Worcestershire

- 1/4 cup soy sauce

- 2 teaspoons salt

- 1/4 cup brown sugar

- 2 tsp black pepper

- 3 tsp of red pepper flakes

Cut raw venison into 1/4" strips (easiest to do when venison is semi frozen). Mix all ingredients together in a sealed bag; place in refrigerator for 24 hours to marinate.  Take meat out of bag and pat dry with paper towel (don't fully dry or remove all seasoning).  I use skewers to hang venison strips between the grates of my smoker.  Smoke at 175 degrees until desired texture is reached, typically around 6 hours.  I like to use hickory chips for smoking.

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 (Disclaimer: Wisconsin Bowhunters Association reserves the right to be absolved of all liability.)

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