10 Amazing Game & Fish Recipes for the Holidays

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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.

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Balsamic Roast Quail with Sage Chestnut Stuffing

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

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

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

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Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon

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

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Orange and Soy Roasted Duck Legs with Risotto

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

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Frog Legs Provençal

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

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Pheasant Breast Piccata

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

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Spicy, Smoky Venison Chili

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

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Seared Rabbit with Creole Mustard Cream Sauce

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

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Smoked Fish Chowder

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