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Wild Game Recipes

Capt. Lewis

Friday January 3d 1806 [Fort Clatsop, Oregon]

Our party from necessaty having been obliged to subsist some lenth of time on dogs have now become extreemly fond of their flesh; -------  for my own part I have become so perfectly reconciled to the dog that I think it an agreeable food and would prefer it vastly to lean Venison or Elk.


Capt. Clark

Friday the 3rd January 1806 [Fort Clatsop, Oregon]

--------- as for my own part I have not become reconciled to the taste of this animal as yet.

Everyone has different food interests and tastes which is apparent after reading Capt. Clarks view of eating an unusual animal.   A cook must determine the best recipes and select the right kind of game to satisfy the preference of the guests, family and friends.  This is especially true for wild game and often requires modification of recipes to meet these needs.

  • Wild game is high in protein and more nutritious than domestic animals because it has less fat and lower cholesterol levels.  

  • On the other hand it has a different taste and texture than domestic animals.  

  • The fat has a tendency to spoil or become rancid quickly and adds an undesirable taste to the meat.

  • Marinades and rubs can help tenderize the meat and enhance the taste.

  • Since marinates are often used for a variety of wild game, a separate section for marinades, rubs, and sauces has been included.

The recipes that have been included here were developed to capture the flavors of wild game and assumes proper handling and care was exercised after harvest.  The recipes are categorized into the five game groups which includes most of the wild game species harvested in the Northwest.  



As a matter of interest, a few recipes for cooking wild game have been included from cookbooks published in 1803, 1857, 1877, and 1909.  Caution: Some of the directions in the older recipes do not meet today's safe food handling practices or support a low fat diet.





This is a recipe (since revised) from Frank Scopas time with the Boy Scouts Council in Salt Lake City.  "I think I’ve Improved the recipe since I first was allowed to enjoy it but it’s only been slightly improved."


This was made and served in a dutch oven that measures approximately 13 inches in diameter and is approximately 5 inches deep.  With this, the dutch oven will be filled nearly to the top. 


1.  6 pounds of diced potatoes.


2.  4 pounds of breakfast sausage.


3.  1 pound of chorizo.


4.  1 pound of diced onions.


5.  2 cups of sliced mushrooms.


6.  2 cups of diced scallions for garnish.


7.  30 eggs, beaten


8.  1 – 28 oz can of green enchilada sauce (mild, medium or hot depending on your taste). 


9.  1 - 28 oz can of whole green chilies (mild, medium or hot depending on your taste).


10.  1 – 10 oz can of Rotel (mild, medium or hot depending on your taste).


11.   4 - cups of shredded sharp cheddar cheese.  


Preheat the oven/dutch oven to 350 degrees. 


Place the diced potatoes in the dutch oven with 28 oz of green enchilada sauce.  Mix thoroughly. 


Cook the potatoes for 45 minutes or until the potatoes are tender.


Take ¾ of the whole chilies and slice and dice them .  Cut the balance of chilies into narrow strips for garnish.


While the potatoes are cooking, in a large frying pan (the one I use is 14” in diameter) sauté’ the mushrooms, onions and diced chilies.


When the mushrooms, onions, and diced chilies are done, add the sausage and chorizo plus the 10 oz. can of Rotel.   Completely brown the pork sausage.


After the potatoes are done, add the sausage, onions, mushrooms, chilies, Rotel to the dutch oven and completely mix. 


Pour the beaten eggs over the mix until make sure the eggs are evenly distributed.  The eggs will pass down through the mix. 


Return the dutch oven to the 350 degree oven and let cook for 45 minutes.  At this point the eggs should be completely cooked.


Spread the 4 cups of cheddar cheese over the cooked mix and add the chili pepper strips and the scallion garnish.  Let the entire mix cook for 5 more minutes until the cheese is completely melted and the peppers are embedded in the cheese. 


Prep time is  about 2-1/2 to 3 hours but you’re making breakfast for 30 people.  I provide medium to hot salsa plus hot sauce.          

John found a treasure.

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