'Tis the season to eat good food and be merry! Try one of these amazing Game & Fish recipes this holiday season. (Shutterstock photo)
December 18, 2024
By Game & Fish Staff
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What better place to serve up some of your hard-earned kills or catches than around the holiday dinner table? We asked Tom Minchella what his favorite wild game and fish recipes are for the holidays and here's what he came up with. Chef Tom's got everything from balsamic roast quail with chestnut stuffing if you're feeling fancy to good old fashioned venison chili for frigid winter nights.
Balsamic Roast Quail with Sage Chestnut Stuffing Serve this Balsamic Roast Quail with Sage Chestnut Stuffing Recipe with a side of glazed baby carrots (recipe below). (Photo courtesy of Tom Minchella) This Balsamic Roast Quail with Sage Chestnut Stuffing Recipe is the perfect recipe for a festive, fancy feast this season.
Stuffing Ingredients:
½ pound fresh chestnuts 2 tablespoons butter 1 tablespoon chopped garlic ½ cup chopped onion ½ cup chopped celery 6 slices stale bread, broken into pieces ½ cup chicken broth ½ tablespoon chopped fresh sage Salt and freshly ground pepper Quail Ingredients:
8 fresh quail 2 tablespoons olive oil ¼ cup balsamic vinegar Salt and pepper Get the recipe: Balsamic Roast Quail with Sage Chestnut Stuffing Recipe
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Glazed Baby Carrots with Thyme Glazed Baby Carrots with Thyme Recipe. (Photo courtesy of Tom Minchella) If you're in search of a healthy side dish that will taste like dessert, this Glazed Baby Carrots with Thyme Recipe is for you.
Ingredients :
1 pound baby carrots with the tops 1 small bunch fresh thyme 2 tablespoons butter 2 tablespoons granulated sugar Kosher salt and freshly ground pepper Get the recipe: Glazed Baby Carrots with Thyme Recipe
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Bacon-Wrapped Poussin Bacon-Wrapped Poussin Recipe. (Photo courtesy of Tom Minchella) For an elegant dinner for two, roast individual poussin in bacon until golden brown and serve with oven-roasted okra.
Brine Ingredients:
1 cup milk 2 cups water, chilled 2 bay leaves 1 tablespoon whole black peppercorns 2 cloves fresh garlic, smashed ¼ cup kosher salt Poussin Ingredients:
2 whole poussin 3 tablespoons olive oil Kosher salt Freshly ground black pepper 4 slices smoked bacon Get the recipe: Bacon-Wrapped Poussin Recipe
Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon Recipe. (Photo courtesy of Tom Minchella) This baked rainbow trout would be good by itself, but adding Brussels sprouts and bacon makes it that much better.
Brussels Sprouts Ingredients:
1 pound Brussels sprouts ¼ pound bacon, diced 1 cup sliced shitake mushrooms 1 small red onion, peeled & sliced Kosher salt Freshly ground black pepper Rainbow Trout Ingredients:
2 rainbow trout fillets, about 1 pound each 1 lemon 2 tablespoons olive oil 1 small bunch thyme Kosher salt and freshly ground black pepper Almond Brown Butter Ingredients:
4 tablespoons butter ¼ cup sliced blanched almonds, toasted ½ lemon Get the recipe: Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon Recipe
Orange and Soy Roasted Duck Legs with Risotto Orange and Soy Roast Duck Legs with Risotto Recipe. (Photo courtesy of Tom Minchella) Serve these orange and soy roasted duck legs with a buttery and cheesy risotto.
Duck Ingredients:
4 duck legs ½ cup fresh orange juice ⅛ cup soy sauce Salt and pepper Risotto Ingredients:
1 ½ cups Arborio rice 3 tablespoons olive oil ¾ cup chopped onion 5 to 6 cups chicken stock 2 tablespoons butter 1 cup good Parmesan cheese Salt and freshly ground black pepper Get the recipe: Orange and Soy Roasted Duck Legs with Risotto Recipe
Frog Legs Provençal Frog Legs Provençal Recipe. (Photo courtesy of Tom Minchella) Searing frog legs with butter and garlic is the best way to make this traditional French dish.
Ingredients :
1 pound fresh frog legs, feet removed Kosher salt and freshly ground pepper ½ cup flour ¼ cup butter 1 tablespoon chopped garlic ¾ cup diced tomatoes ¼ cup chopped fresh chives Get the recipe: Frog Legs Provençal Recipe
Pheasant Breast Piccata Pheasant Breast Piccata Recipe. (Photo courtesy of Tom Minchella) Make this piccata recipe by sautéing pheasant breasts with lemon zest, capers and white wine.
Ingredients:
1 ½ pound boneless skinless pheasant breast ⅓ cup all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons olive oil ¾ cup dry white wine 1 ¼ cup chicken broth 1 lemon zest and slice ¼ cup drained capers 3 tablespoons room temperature butter 2 tablespoons chopped fresh parsley Get the recipe: Pheasant Breast Piccata Recipe
Spicy, Smoky Venison Chili Spicy, Smoky Venison Chili Recipe. (Photo courtesy of Tom Minchella) This hearty venison chili is filled with a blend of full-bodied flavors and spices.
Ingredients:
2 pounds fresh venison, ground 6 slices smoked bacon, chopped 1 large yellow onion, diced 2 tablespoons chopped fresh garlic 2 teaspoons cumin 3 teaspoons chipotle chili powder 2 teaspoons Mexican chili powder 2 teaspoons chili powder 1 teaspoon smoked ancho chili powder 1 (14.5-ounce) can whole peeled tomatoes 4 cups beef broth 1 can dark beer 1 (15-ounce) can cooked kidney beans ¼ pound sharp cheddar cheese, grated 1 bunch scallion, chopped Get the recipe: Spicy, Smoky Venison Chili Recipe
Seared Rabbit with Creole Mustard Cream Sauce Seared Rabbit with Creole Mustard Cream Sauce Recipe. (Photo courtesy of Tom Minchella) The creamy mustard sauce in this recipe pairs nicely with the earthy, meaty flavor of the rabbit.
Ingredients :
1 large rabbit ½ cup flour Kosher Salt and freshly ground black pepper 6 tablespoons olive oil 3 shallots, diced 1 cup dry white wine 2 cups chicken broth 1 cups heavy cream 3 tablespoons Creole whole grain mustard 1 tablespoon chopped fresh thyme Get the recipe: Seared Rabbit with Creole Mustard Cream Sauce Recipe
Smoked Fish Chowder Smoked Fish Chowder Recipe. (Photo courtesy of Tom Minchella) Make this tasty, creamy chowder recipe with smoked haddock or your favorite smoked fish.
Ingredients:
2 small smoked fish 3 tablespoons butter 4 cloves of garlic, peeled, sliced thin 2 medium sweet onions, peeled and chopped 4 medium Yukon Gold potatoes, peeled, washed and cut into cubes 1 cup dry white wine 4 sprigs of fresh thyme 2 cups heavy cream 3 cups half and half Dash of Tabasco 2 teaspoons of Lea and Perrin’s Worcestershire Sauce Get the recipe: Smoked Fish Chowder Recipe
Venison Holiday Appetizer Venison Holiday Appetizer (Photo courtesy of Karin Holder) Recipe by Karin Holder
Ingredients:
1 deer loin 1/3 cup of soy sauce 1/3 cup of teriyaki sauce 1/3 cup of Worcestershire sauce Splash of lemon juice Brown sugar Slap Ya Mamma seasoning Salt and pepper Pam Sourdough baguette Butter Crush garlic Horseradish Havarti cheese, sliced thinly Green onion, white parts sliced lengthwise Get the recipe: Venison Holiday Appetizer Recipe
Venison Egg Bake Recipe by Lee and Tiffany Lakosky
Ingredients:
10 to 12 slices of bread 12 eggs 2 ½ cups milk, divided 1 teaspoon ground mustard 1 ½ pounds browned and drained venison breakfast sausage 2 cups shredded cheddar cheese 1 can of mushrooms drained 1 can cream of mushroom soup Get the recipe: Venison Egg Bake Recipe
