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WiFIRE® Pellet Grills Now In Stock

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When Chef Mike Robinson makes this rich and hearty lasagna, he uses muntjac shoulder and other tough parts from the small Southeast Asian deer, but venison shank makes a good substitute, and even lamb shank, though the flavor profile will be slightly different with lamb. Mike also uses wild garlic—which the muntjac eats—for his pesto. But because wild garlic has a short season and may not be easy to find—look for it at farmers markets—this recipe uses basil with some added garlic instead. That said, if you can find wild garlic, or its cousin ramps, go ahead and try that and omit the garlic cloves in the pesto.

Slow Braised Venison and Pesto Lasagna

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For a savory addition to thick cut elk steaks, wrap that trophy meat in bacon. Bacon wrapped steaks are a delicacy that’s primed for date night.

Bacon-Wrapped Elk Steaks

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You'll go wild for these tots. Wood-fired tater tots, hearty ground venison, creamy mushroom soup and peas make for the ultimate comfort dish when you're hankering for a homestyle meal.

Baked Venison Tater Tot Casserole

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Walk on the wild side with this field-to-table twist on Italian meatballs. Ground beef, pork and venison are baked over maple wood and braised in a fragrant and rich red wine tomato sauce.

Braised Italian-style Venison Meatballs

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Eva Shockey made wood-fired bacon-wrapped jalapeno poppers even better by adding fresh strips of elk into the equation. Make sure to marinate the elk for at least 2 hours and up to overnight for best results.

Roasted Elk Jalapeno Poppers

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Bourbon caramelized onions are piled on top of juicy Traegered bison patties and melty american cheese. Finish this burger off with your favorite toppings for one big, flavorful bite.

Smoked Bison Burgers

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Score with these smokin' duck breasts. These freshly scored duck breasts are generously seasoned with Traeger Big Game Rub and seared over sweet and rich cherry pellets. Don't miss out on this winning recipe.

Seared Duck Breasts

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Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone.

Pan-Seared Duck Breast

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Lean, mean, and a southwestern flavor machine. Take up this twist on classic carne asada with a little field-to-traeger action.

Grilled Elk Flank Carne Asada

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