Wild Game to Table: Cooking from the Land You Own

Owning land gives you more than views and space — it gives you the chance to connect with your food in the most meaningful way. For landowners who hunt or raise game birds, one of the greatest rewards is taking what the land provides and turning it into a meal worth sharing.

Cooking wild game brings together tradition, stewardship, and flavor. These recipes highlight two classics—venison and quail—and show how to turn your harvest into a memorable dinner straight from the land you love.

Why Wild Game Cooking Matters

Wild game carries a story. It reflects the season, the landscape, and the care taken during the hunt. It’s leaner, richer in flavor, and more personal than any store-bought meat. Bringing it to the table is more than cooking—it’s honoring the land and the harvest.

Recipe #1: Oven-Roasted Venison Backstrap

(Recipe adapted from Miss Allie’s Kitchen at www.missallieskitchen.com)

Ingredients

• 1–1.5 lb venison backstrap (loin)
• 4 garlic cloves, minced
• 2 tsp fresh thyme
• 2 tsp fresh rosemary
• Zest and a squeeze of juice from 1 lemon
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
  

Instructions

1. Preheat your oven to 450°F.
2. Pat the backstrap dry and season lightly with salt.
3. Combine garlic, thyme, rosemary, lemon zest, remaining salt, and pepper.
4. Coat the backstrap with olive oil, then press the herb mixture onto the meat.
5. Roast for 12–18 minutes, depending on thickness, until the internal temperature reaches 115–125°F for medium-rare.
6. Let rest for 10 minutes before slicing.
   

Serving Suggestion: Pair with roasted root vegetables or wild mushrooms to complement the venison’s earthy flavor.

Recipe #2: Honey & Lemon Grilled Quail

(Recipe adapted from Project Upland at www.projectupland.com)

Ingredients

• 4 whole quail, spatchcocked
• Your preferred spice rub (or simple salt and pepper)
• Honey, for glazing
• 2 lemons, halved
• Optional: fresh parsley
  

Instructions

1. Spatchcock the quail by removing the spine and flattening the bird.
2. Season generously and refrigerate for at least 4 hours.
3. Heat your grill to medium-hot (around 400–500°F).
4. Sear both sides of the quail over direct heat, then move to indirect heat.
5. Cook until the breast reaches about 160°F internally.
6. Remove from grill, brush lightly with honey, and serve with grilled lemon halves.
   

Flavor Tip: The honey caramelizes lightly on the warm quail, and the lemon brightens the smoky, savory flavor.

Tips for Cooking Wild Game

• Avoid overcooking — wild game is lean and shines best at medium-rare to medium.
• Use fresh herbs, citrus, simple rubs, and natural flavors.
• Pair with hearty sides like potatoes, greens, or fire-roasted vegetables.
  

From Field to Table

There’s nothing quite like cooking from the land you own. It’s meaningful, delicious, and rooted in tradition. Whether it’s perfectly roasted venison backstrap or grilled quail glazed with honey and lemon, wild game brings an authentic story to your kitchen and your table.

Happy Cooking!!