9 Wild Game Recipes That Prove Wyoming Owns The Hunt
There’s something special about bringing home wild game after a successful Wyoming hunt.
Growing up in the Cowboy State, my family treasured our post-hunt feasts more than any restaurant meal.
From elk to antelope, these nine recipes showcase the incredible flavors that only Wyoming’s wilderness can provide.
Grab your apron and prepare to transform your hard-earned harvest into mouthwatering meals that honor our hunting heritage.
1. Elk Paprika Stew
Grandpa Joe taught me this recipe after my first elk hunt when I was just 12. The smoky, rich flavor still takes me straight back to our cabin kitchen every time.
Tender chunks of elk shoulder marinate overnight in red wine, garlic, and juniper berries before being browned in a cast iron pot. The magic happens when you add smoked paprika, which somehow enhances the natural sweetness of the meat without overpowering it.
I serve mine with crusty sourdough bread for sopping up every last drop of that heavenly sauce. The longer it simmers, the better it gets – making this the perfect dish to prepare while swapping hunting stories around the woodstove.
2. Sunrise Antelope Sausage & Hash
Nothing beats waking up in hunting camp to the sizzle of antelope sausage hitting a hot skillet. My secret? Mixing the ground antelope with a bit of pork fat and plenty of sage – a nod to Wyoming’s endless sagebrush plains where these speedsters roam.
Form the seasoned meat into patties or stuff it into casings if you’re feeling fancy. While the sausage cooks, toss diced potatoes, bell peppers, and onions into another pan with a splash of bourbon for an unexpected kick.
The sweet, lean flavor of antelope makes for breakfast sausage that puts store-bought to shame. Even my city-slicker cousins from Colorado request this dish whenever they visit my Laramie home.
3. Cowboy Venison Spread
Folks always raise an eyebrow when I bring this to potlucks, then ask for the recipe after their first bite. Ground venison transformed into a velvety spread that makes grocery store pâté look downright boring.
The trick is slow-cooking the venison with caramelized onions, dried cherries, and a splash of Wyoming Whiskey until it practically melts. Once cooled, blend it with cream cheese and a touch of hunter’s spice blend (my family’s secret recipe for 60+ years).
Slather it on crackers, stuff it in celery, or get creative with cucumber rounds. I’ve converted many a venison skeptic with this spread – it’s mild enough for newcomers but complex enough to impress seasoned game eaters.
4. Backcountry Dutch Oven Grouse
My first solo hunt yielded two plump sage grouse and this recipe was born from necessity – limited supplies and a small Dutch oven. Twenty years later, it remains unchanged.
Rub the birds with butter, garlic, and rosemary before nestling them atop a bed of wild onions and whatever foraged mushrooms you can find. The Dutch oven creates a perfect little ecosystem of flavor as everything steams together over the campfire coals.
The meat falls off the bone after about 45 minutes, infused with smoke and wilderness. There’s something primal and satisfying about cooking birds this way – simple enough to make miles from civilization but impressive enough to serve at your fanciest dinner party.
5. Thundering Bison Meatloaf
When winter winds howl across the prairie, this hearty bison meatloaf brings the whole family running to the table. Unlike beef meatloaf that can turn greasy, bison’s lean profile creates a cleaner, more robust flavor.
Mixing in grated carrots and zucchini keeps it moist without adding fat, while a handful of crushed juniper berries provides an unexpected pine-like note that perfectly complements the meat. The crowning glory? A tangy-sweet glaze made with chokecherry preserves and stone-ground mustard.
My rancher grandfather claimed this recipe could sustain a cowboy through the harshest Wyoming winter. Whether that’s true or not, I’ve yet to meet anyone who doesn’t request seconds – or the recipe to take home.
6. Wrangler’s Chicken-Fried Elk Steak
Ranch hands at my uncle’s place near Cody would arm-wrestle for the last piece of this chicken-fried elk steak. Tenderizing the meat is crucial – I pound elk round steaks until they’re thin, then soak them in buttermilk overnight.
The coating gets its distinctive crunch from a mixture of flour, cornmeal, and crushed saltine crackers seasoned with paprika and sage. Fry until golden in a well-seasoned cast iron skillet that’s seen at least a decade of use.
Smother it all in a peppery white gravy made with the same pan drippings, and you’ve got yourself a meal that makes even the toughest cowpokes weep with joy. Serve with mashed potatoes and pickled green beans for the full Wyoming experience.
7. Big Sky Bison Burgers
Fourth of July at our ranch wasn’t complete without these jaw-dropping bison burgers sizzling on the grill. The meat’s natural sweetness shines when you keep the seasonings simple – just salt, pepper, and a whisper of ground coffee.
Handle the meat minimally and never, ever press down on the patties while cooking! This preserves those precious juices that make bison burgers so spectacular despite their leanness. My signature topping combines caramelized onions and huckleberry jam for a sweet-savory combo that’ll make you forget about ketchup forever.
Serve on toasted sourdough buns with sharp white cheddar and arugula. These burgers have converted lifelong beef devotees and earned me the title of “Burger Master” at our annual Jackson Hole community cookout.
8. Whiskey-Glazed Quail In Mushroom Gravy
My grandmother’s recipe box yielded this gem after she passed – a dish she saved for special occasions when my grandfather’s quail hunt was successful. The tiny birds are brined in apple cider and salt, then quickly seared to lock in moisture.
The magic happens in the gravy – a silky reduction of foraged morel mushrooms, shallots, and a generous splash of Wyoming-made whiskey that creates an earthy, complex sauce that clings beautifully to each quail. I serve them nestled on wild rice pilaf, arranged in a circle like they’re huddling together for warmth.
This dish turns humble quail into a celebration-worthy meal that honors both the bird and the hunter. The presentation always impresses, but it’s the depth of flavor that keeps this recipe in my family’s rotation.
9. Alpine Swiss Elk Steak
After a hunting trip to the Wind River Range, I created this fusion of Wyoming game and European technique. Premium elk backstrap is pounded thin, then quickly dredged in seasoned flour before being pan-seared to a perfect medium-rare.
The sauce combines Wyoming and Swiss influences – caramelized onions, local mushrooms, and a splash of white wine deglaze the pan, creating a silky base. Just before serving, melt aged Swiss cheese over each steak and finish with a sprinkle of fresh thyme from my garden.
The nuttiness of the cheese perfectly balances the elk’s rich flavor without overwhelming it. My Swiss exchange student declared it better than anything she’d eaten back home – high praise that made this recipe an instant family classic for special occasions.