Wild Game Recipes from the Shotgun Chef

Pulled Goose Philly Sandwich - Wild Game Recipe


- 4 goose breast
- 5 ounces of white vinegar
- 5 ounces of A1 steak sauce
- salt and pepper
- Cavender’s all purpose greek seasoning
- beef broth
- provolone and muenster cheese
- your favorite dinner rolls
- onions
- green peppers
- canned mushrooms


- lay goose breast in a slow cooker
- cover with water completely
- add A1, vinegar,
- add salt and pepper taste
- let sit for 6-7 hours till goose is easily breakable with a fork
- drain meat in a strainer
- pull meat about with fork let cool
- in and large frying pan saute onions, pepper, and mushrooms for approximately 10 minutes or till soft
- pull out vegetables
- heat meat on medium high temperature as the meat gets warm add 1-2 Tb of beef broth till meat gets tender
- add a generous portion of Cavernder’s seasoning onto meat or to taste
- add a portion of vegetables to taste
- place 2 slices of each cheese on top of meat and vegetables cover and let melt
-uncover when melted place on your choice of buns
-serve and Enjoy!!

Walleye Alfredo - Wild Game Recipe 
Servings: 3-5
Prep Time: 20-30 minutes
-4 walleye fillets
-your favorite alfredo sauce
-box of fettuccine noodles
-california garlic and pepper (Available at midwestern shooter supply )
-half a sweet onion
-canned mushrooms
-1 small bottle of Sutter Home sweet white wine

-boil fettuccine noodles 8-12 minutes stir
-season walleye with larry’s seasoning on one side put that side down into the pan
-cook approximately 3-5 minutes
-flip fish
-add 3-5 ounces of white wine to taste
-cover fish
-cook about 3-5 minutes on that side
-pull the fish out and let cool


-add 1TB of butter, chopped onions, and mushrooms to the pan
-add garlic, salt pepper to taste
-saute 3-5 minutes
-add alfredo sauce to mushrooms and onions
- drain noodle don't rinse
-add noodles to sauce
-cut fish into smaller pieces
-add to noodles and sauce
-serve and ENJOY!!

Wild Turkey Sliders - Wild Game Recipe
Recipe by: Jones' Market
Servings:  4-5
Prep Time: 10 to 15 to warm Big Green Egg, 5 mins to prep meat
Total Time: 30 min

INGREDIENTS: (list in order of use in the recipe)
  • 1 lb Jones' Sausage
  • 1 whole wild turkey breast ground up
  • 3 bell peppers (green, yellow, orange,)
  • 1 pack of buns
  • 1 pack of preferred cheese
  1. Mix Jones' sausage and ground up turkey breast with chopped up peppers into medium size burgers
  2. Get the Green Egg up to 350 degrees
  3. Place turkey sliders onto Big Green Egg
  4. Cook for about 10 to 12 mins per side.
  5. Add cheese on top
  6. Let rest for 5 mins.
  7. Dig In!

Venison on the grill
Recipe by: Shotgun Chef

Servings:  4-5
Prep Time: 10 to 15 to warm grill 5 mins to prep meat
Total Time: 30 min

INGREDIENTS: (list in order of use in the recipe)
  • Chop up in 4 to 5-ounce chunks
  • Get the Green Egg up to 350 degrees
  • Season venison with Larry Smith Southwest Seasoning 
  • Cook for about 3 to 5 mins per side.
  • Let rest for 5 mins.
  • Use in sandwiches or just as snacks!

Recipe by: Jones Dairy Farm

A special Larry Smith Outdoors offer from Jones Market:

Buy (1) 16 oz package of either Jones Hickory or Cherrywood smoked bacon and GET ONE FREE!  

Click here for your Jones Dairy Farms BACON BOGO coupon!

*Limit one coupon per item purchased.  Coupon must be presented at time of purchase. Redeemable in store only at Jones Market located in Fort Atkinson, Wisconsin.

INGREDIENTS: (list in order of use in the recipe)

Servings:  5
Prep Time: 15 min
Total Time: 45 min
Gluten Free: Yes
  • (1) 8oz package Jones All Natural Cherrywood Bacon
  • ¼ cup honey
  • ¼ cup whole grain mustard
  • 4 walleye fillets
  1. Preheat oven to 350F. Place bacon on baking sheet and bake for 10-12 minutes. Remove from oven and cool for 5 minutes
  2. Spread a tablespoon of honey and a tablespoon of mustard on top of the walleye filet.
  3. Place bacon on top of the walleye filet and return to the oven for 8-10 minutes until the fish is done and the bacon is crispy.

Venison Gyros
Recipe by: Shotgun Chef

Prep time: 30 min
Cooking time: 10 min

  • 1 lb package venison bacon
  • 1 package pita bread 6 in a bag
  • 1 tomato
  • 1 sweet Vidalia onion
  • Feta cheese
  • Hidden valley cucumber dressing
  • Hidden valley ranch dressing
  1. Cook bacon on medium heat 3 min per side.
  2. While cooking cut your tomatoes and onion thin.
  3. In a bowl mix sauce 75% cucumber 25% ranch.
  4. Warm pita bread in microwave for 20 to 30 seconds a piece. 
  5. Place pita down put on bacon onion tomatoes feta cheese the sauce
  6. Enjoy!

  • ½ lbs cooked chicken
  • 1 pack of Larb seasoning
  • 1 sliced green onion, optional
  • Fish sauce, to taste
  • Lime Juice, to taste
  • Sugar and salt, to taste
  • ½ cup of water
  1. Add water, Larb seasoning, mix together
  2. Add cooked chicken, green onion in a bowl. mix together.
  3. Add lime juice, fish sauce, sugar and salt adjust to suit your taste.

  • 1/2 cup -Sweet corn, steamed
  • 1 -Tomato, thinly sliced
  • 3- Thai chili pepper, sliced, to taste
  • 2 - Garlic cloves
  • 1/2 cup -Roasted Peanuts, coarsely pounded or halved, optional
  • 1 tablespoon -Palm sugar, to taste
  • Fish sauce, to taste
  • Lime Juice, to taste
1. To prepare the salad dressing, add palm sugar, garlic, chilies, fish sauce, lime juice, & mix together in a bowl.
2. Combine all ingredients for the salad in the bowl, add steamed sweet corn, sliced tomato & roasted peanuts.
3. Mix together. Check the salt, spice and sugar levels and adjust to suit your taste.
  • 1 lb. venison meatballs
  • 2 Vidalia onions
  • 1 lb. of Burgers Smokehouse bacon
  • Preheat oven to 400 degrees
  1. Roll ground venison into approx. 1" balls
  2. Cut onion in half & peel apart place meatballs inside each onion slice
  3. Wrap 1 slice of bacon around, pin with a toothpick
  4. Bake meatballs till bacon is done, 20 to 30 mins careful not to burn bacon
  5. Mix honey brown mustard, hot sauce together for dipping sauce

  • 2 pounds venison cubed
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 1 onion diced
  • 1 Black olives
  • 10 skewers
  • 1 tbsp. soy sauce
  • 3 tablespoons A1 sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons teriyaki sauce
  1. Mix sauce ingredients together, marinate meat in sauce 2 to 4 hours.
  2. Cut all vegetables place meat and vegetables on water soaked skewers grill on high heat 3-5 mins. each side then serve.


Debone salmon/trout, add salt, pepper and olive oil.
Grill for 7-15 minutes at 450 to 500 degrees Watch close.
Remove from grill add watermelon salsa.
Watermelon Salsa
  • 2 cups of seedless watermelon
  • 2 cups Roma tomatoes
  • 1 cup yellow onions
  • 1 cup red onions
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 1/2 of a jalapeno pepper
  • 2 limes, juiced
Dice vegetables, place in bowl add other ingredients, Squeeze in lime juice leave sit for couple hours
  • 2 pounds of venison
  • 1 package of jerky cure
  • Partially frozen meat for easier slicing
  1. Slice meat across the grain 1/4 thick, place in Ziploc bags
  2. Follow the directions on the cure.
  3. Put toothpicks through the meat.
  4. Hang meat on the oven rack, bake 170-190 degrees for 5-7 hours

  • 1 loaf of Texas toast
  • French vanilla creamer
  • Powdered sugar
  1. Approximately 1 ½ eggs per slice of bread
  2. Crack eggs into a bowl, add French vanilla creamer, mix dip bread into eggs
  3. Fry both sides on medium-high heat until golden brown, sprinkle powdered sugar & enjoy.