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Bring Some Wild Game To Your Holiday Dinner

by | Dec 15, 2025 | Hunting

The holiday season is a time for gathering with loved ones and sharing memorable meals. This year, why not bring something unique to the table by featuring wild game dishes? Below are time-tested recipes for venison, duck, and squirrel that will delight your guests and add a rustic touch to your holiday feast.

1. Herb-Crusted Smoked Venison

Smoked Venison Tenderloin – Meateater

Ingredients:

  • 5 – 2 lb venison backstrap (tenderloin)
  • 2 tbsp high-smoke point oil (avocado, grapeseed, etc)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 4 garlic cloves, minced
  • ½ tsp brown sugar

Instructions:

  1. Stir all the seasonings together, including the garlic, in a small bowl. Rub the venison backstrap with the seasonings, be careful not to over season.
  2. Cover tightly and refrigerate for at least 12 hours. If you do not have time to pre-season, it will still turn out great!
  3. Preheat smoker to 200°-225°F. I prefer hickory or pecan for venison but oak and cherry work well too.
  4. Half an hour before cooking, remove the venison from the refrigerator. Lightly pat dry and prepare a large skillit with the high-smoke point oil. Sear the venison for about 30 seconds each side on high heat until golden brown on the outside.
  5. Insert meat probe/thermometer and place the venison on the smoker. Smoke for approximately 1 – 1.5 hours, or until the internal temperature is 128° – 132°F for medium rare, 135° – 140°F for medium.
  6. Allow the meat to rest for 10 to 15 minutes, then slice and serve!

2. Traditional Roast Teal Duck

Roast Wild Duck -Simply Recipes

Ingredients:

  • 1 whole duck (Teal, Wood, any puddle duck)
  • Salt and pepper to taste
  • 1 apple, sliced
  • 1 onion, cut into small wedges
  • 1 rosemary sprig
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 450°F.
  2. Pat duck dry; rub inside and out with oil followed by salt and pepper. Stuff cavity lightly with apple, onion, and rosemary sprig
  3. Lay duck breast up on a roast rack in a roasting pan to catch the fat drippings, Add a tiny amount of water to pan to stop any smoking. Once duck is in oven, immediately lower temperature to 425°
  4. Cooking times will vary. Teal and wood ducks are smaller and will take 10-20 minutes. Mallards could take upwards of 30 minutes. Instant-read thermometers are perfect for duck. Aim for 130° to 140°F in the thickest part of the breast.
  5. Let rest before carving and serving. Top with gravy, cranberry sauce, or apple chutney!

3. Southern Squirrel & Dumplings

Squirrel Dumplings – Realtree Outdoors

Ingredients:

For the soup base:

  • 2 Tablespoons olive oil (or butter)
  • 2 celery ribs, diced
  • 2 carrots (large), diced
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced (optional but recommended for flavor)
  • 5 Tbsp unsalted butter
  • 1/3 cup all-purpose flour (to make a roux)
  • 6 cups squirrel stock (or premium chicken stock)
  • Seasonings: about 1 tsp kosher salt (adjust to taste), ¼ tsp dried thyme, ¼ tsp dried sage (or rosemary), ½ tsp black pepper (freshly ground) — herbs add warmth and depth.
  • 4 – 5 cleaned whole squirrel

For the dumplings:

  • ~ 2 cups all-purpose flour (plus extra for dusting surface)
  • ½ teaspoon baking powder
  • 2 Tbsp cold butter, cubed (or grated)
  • ~ 1 cup milk (whole milk preferred) (buttermilk or evaporated milk can also work for richness)

Instructions:

  1. Bring 1.5 gallons of water to a boil. Clean the squirrel and cut into pieces. Add the squirrel into the boiling water. Boil for 1.5 hours.
  2. Once the squirrel is tender, drain and strain/save the broth. This will be used as your “squirrel stock.” Add water if needed to make 6 cups.
  3. Shred the squirrel and set aside.
  4. Heat oil (or butter) in a large pot over medium heat. Add celery, carrots, onion and sauté about 3–5 minutes until softened. Add garlic if using, stir ~30 seconds.
  5. Add butter + flour; whisk for about a minute until light golden. This will thicken the soup base.
  6. Slowly whisk in broth to avoid lumps. Add salt, pepper, thyme, sage/rosemary. Bring to a simmer.
  7. Time to make the dumplings! In a bowl, combine the flour and baking powder. Add the cold butter (cubed or grated) and toss until flour is lightly coated. Gradually add milk, stirring just until dough comes together; over-mixing = tougher dumplings. Dough should be shaggy and soft.
  8. Drop dumplings by spoonfuls (or lightly floured hands) into simmering broth, spacing them apart so they don’t stick together. Maintain a gentle simmer, not a rolling boil. Cover the pot and let dumplings cook ~ 10–15 minutes, until risen, fluffy, and no longer doughy inside.
  9. Stir the shredded squirrel into the soup gently. Heat until squirrel warms through. Taste and adjust salt/pepper or herbs as needed. Garnish with chopped fresh parsley if desired. Serve hot — often with crusty bread or biscuits.

These wild game recipes offer a hearty and flavorful addition to your holiday menu. Whether you are a seasoned hunter or sourcing game from a specialty market, incorporating these dishes will create an unforgettable dining experience for your family and friends. Happy holidays and bon appétit!

Thomas Derbes II
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