Nothing says “Fourth of July” like a cookout, and while you’ve got the coals hot, it’s the perfect time to try something new while using up some of the wild game in your freezer. From turkey to venison and even some small game and waterfowl, these recipes look worthy of a spot in your Independence Day lineup.
Photo courtesy of NWTF
Honey Mustard Grilled Turkey Breast
This recipe from the National Wild Turkey Federation uses an entire turkey breast and a simple marinade. Wild turkey is notoriously dry if you don’t cook it just right, and there are two keys in the recipe prep that will help keep the meat from drying out: First, you pound the breast flat to an even thickness, which helps it cook faster and more evenly. Second, the apple cider vinegar marinade gives flavor while helping retain moisture. A simple honey-mustard sauce gets brushed on before grilling, but reserve some of it to serve with the finished meat. Grilling to the right temperature—120 degrees F and no higher—is essential here, which means if you don’t have a meat thermometer, go ahead and order one now so Amazon will have it delivered before the fourth.
Photo courtesy of andrewzimmern.com
Grilled Rabbit With Sesame Chili Sauce
Got a rabbit in the freezer from last winter? Andrew Zimmern offers the perfect recipe to grill for the family. You’ll start by cutting the rabbit up and brining it for up to 24 hours, then grilling it for about 15 minutes. Nothing special there, but the secret is in the sauce—first you’ll make an “aromatic soy sauce” using regular soy sauce and a variety of spices, and then you’ll use that to make the sesame chili sauce, which uses some ingredients I’ve never seen in my local grocery store. Plan ahead in case you have to shop around or order online, but from the looks of this recipe, I suspect it’ll be worth it!
Photo courtesy of bear-hunting.com
Grilled Bear Loin With Red Wine Sauce
If red meat is more your style, try this recipe from Bear Hunting Magazine, which uses a bear loin or steak and some fairly simple seasonings to create a nice base for the sauce made of onions, tomato paste, red wine and cranberry sauce. Get to work on the sauce while the meat is grilling—it won’t be on the grill very long—and then let the meat rest so the juices can settle while you finish the sauce. That meat thermometer is going to come in handy again here, because bear meat should always be cooked to 165 degrees in order to avoid trichinosis.
Photo courtesy of deerassociation.com
Great Grilled Venison Burgers
What’s a cookout without burgers? And since I know you’ve got some ground venison still in the freezer, this is the perfect time to use it. This isn’t so much a recipe as it is a formula for not screwing up a venison burger, courtesy of the National Deer Association. After all, making a burger isn’t exactly rocket science—but considering how lean venison is, it’s easy to end up with a dry hockey puck if you’re not careful. The article includes tips for whether or not you should add fat and how to grind the meat (course) so the patties stick together, and it gives away “the secret to great grilled burgers,” which is handling the raw meat as little as possible. Cook to 125 degrees (use that meat thermometer again) and don’t be afraid to flip them more than once, gently. And definitely don’t smush them down with your spatula!
Photo courtesy of themeateater.com
Grilled Goose with Figs
Got some goose meat in the freezer? Feeling a little high falutin’? If you’re lucky enough to have access to fresh figs, this MeatEater recipe will impress your guests. You’ll start by making a basic syrup with balsamic vinegar and dried figs. Grill your goose breasts (skin on) until they’re 125 degrees, which won’t take very long, then let them rest and slice thinly across the grain. This one is all about fresh flavors and dynamite presentation—lay the goose slices out with fresh figs, mint leaves and feta cheese on a serving platter, and drizzle the whole thing with your balsamic syrup. This recipe will work with any game bird you happen to have, and it’s shockingly fast and simple for a dish that brings such a big wow factor.
