Labor Day might signal the unofficial end of summer, but it’s still picnic season, and that means you’re probably firing up the grill for one last hurrah before fall. This is the perfect time to use up whatever’s left in the freezer from last hunting season, and because no one wants to spend all day in the kitchen, these picnic-ready recipes are all made ahead of time or cooked outdoors on the grill or the smoker.
Venison taco dip photo courtesy Miss Allie’s Kitchen
The While-You-Cook Snack: Venison Taco Dip
Miss Allie’s Kitchens’ take on the classic taco dip uses ground venison, and the whole thing can be made ahead of time to free you up for other dishes on the day of the picnic. It basically has you making venison taco meat with homemade seasoning and lime juice, then layering it with a Greek yogurt/cream cheese/salsa mixture, and topping it with—what else—lettuce and plenty of cheese. I’d probably throw in some black olives and substitute green chilis for the fresh jalapenos, but you can make it your own. Then pop open a bag of tortilla chips and dig in while you tend the grill.
Smoked duck poppers photo courtesy Traeger Grills
The Smoky Appetizer: Smoked Duck Poppers
Everyone loves a popper, and this version from Traeger grills is a tasty upgrade to the classic jalapeno popper. You’ll start by pounding duck breast flat, then wrapping it around a jalapeno/cream cheese mixture and wrapping that in, of course, bacon. At this point, you can refrigerate the poppers, which makes this a handy dish to prep the morning of the picnic. Then pop them on a smoker until the bacon is fully cooked, about 20 minutes. A recipe for a tasty-looking dipping sauce is included. Traeger’s clearly using store-bought duck (or even chicken) for their photo, but this would be delicious with wild duck or even quail or pheasant.
Wild turkey kabobs photo courtesy Project Upland
A Skewered Main Course: Wild Turkey Kabobs
Kabobs are a great picnic food, because you can cook them outside and your guests can eat them with their hands. They’re like meat lollipops—what’s not to love? Project Upland shares this recipe for wild turkey kabobswith onions, pepper and tomatoes. This is a great way to grill wild turkey without drying it out, as the smaller chunks cook quickly with high heat. But since you’ve already got the smoker fired up, you could try throwing these on there and doing a low-and-slow smoke. Be sure to allow several hours for marinating time, and be careful not to let them stick to the grill.
Barbecue bear burgers photo courtesy Pit Boss Grills
The Star of the Show: Barbecue Bear Burgers
Few picnickers will turn down a burger, and bear meat is a great choice for wild game. Try this recipe for BBQ Bear Burgers from Pit Boss Grills, who shared it from Pit Boss ambassador Brandi Burton, wife of NASCAR driver Jeb Burton. It has a core of gouda cheese wrapped in seasoned ground bear meat, then uses a rub all over the outside of the burger. You’ll start them with a quick sear—my smoker (not a Pit Boss) doesn’t sear, so I’d do that in a cast-iron skillet or a hot grill—then finish with a smoke at 300 degrees. Serve with all the fixings and watch your non-hunting guests turn into wild game lovers in a single bite.
* Note that this recipe calls for cooking to an internal temperature of 135, but experts almost unanimously recommend cooking bear meat to 165 degrees to avoid the risk of trichinosis.
Ground venison smoked baked beans photo courtesy Wife of a Hunter
The Traditional Side: Ground Venison Smoked Baked Beans
While the smoker is rolling, go ahead and throw these Venison Baked Beans from Wife of a Hunter on the top rack. Its base is canned pork and beans, but it’s dressed up with pepper, onion, jalapeno, garlic, bacon, seasonings and, of course, a pound of ground venison. You’ll prep everything inside, cooking the bacon and venison in a skillet, then smoke the whole pan of beans for a few hours until its thickened. Prep it in the morning, then let it be the first thing you put on the smoker three hours before the picnic starts, and you have a set-it-and-forget-it classic picnic side dish.
