Idaho Fish and GameIDFG Logo
IDFG Regions
Region 1 - PanhandleRegion 2 - ClearwaterRegion 3 - SouthwestRegion 4 - Magic ValleyRegion 5 - SoutheastRegion 6 - Upper Snake Region 7 - SalmonView list of all Regions

Wild Game Recipes

[title]

Charcoal Grilled Wild Turkey Breast

Chip Corsi

This recipe is a variation of that used commonly at chicken BBQs across the rural Northeast.  It’s a favorite at fundraisers for volunteer fire department’s and is sometime known as “Fireman’s chicken.”

The original marinade recipe can be found by googling “Cornell chicken.” 

I... Read More

[title]

Creamy Bird

Joe Dupont

This is one of my kids’ favorites.  It’s also a great recipe for those who are looking for ways to mask the gamey flavor of waterfowl.

Read More
[title]

Pesto Glazed Cedar Plank Salmon Fillet

John Cassinelli

Chinook salmon remain one of the most sought after fish in Idaho.  Anglers are willing to fight crowds and fish shoulder-to-shoulder from riverbanks or boat-to-boat out on the rivers, just for a chance to hook into one of Idaho’s largest sport fish. It’s not just the fight that anglers are... Read More

[title]

Panko Breaded Chukar Nuggets

John Cassinelli

Ask any pointing dog owner what their favorite bird to hunt is and most will emphatically reply, CHUKAR!  Chukar partridge are an introduced game bird that thrives in the arid and rocky environment that makes up southern Idaho, northern Nevada, and eastern Oregon.  Each fall and winter,... Read More

[title]

Duck Chile

Dave Venditti

One of my best days in the kitchen was cooking up my daughter Gillian’s first duck. Sweet meal.

Read More
[title]

Teriyaki Marinade Duck

Sonya & Jeff Knetter

For waterfowl we use a teriyaki marinade.

First of all, we brine all of my game birds overnight, rinse in the morning and then let soak in fresh water until we prepare it that evening.  If we do not get to it that night, we will continue to change the water until the meat is used.

... Read More
[title]

Kung Pao Sharptail

Jeff Knetter

Kung Pao is a common name for a Sichuan-style stir fry dish.  It is an excellent recipe for upland birds, and our go-to for sharptails.  I have never used waterfowl in this recipe. 

I brine all of my game birds overnight, rinse in the morning and then let soak in fresh water until I... Read More

[title]

Etouffee

Jeff Knetter

Etoufee is a Cajun dish, usually made with crawfish. For my etouffee, I use waterfowl or upland birds along with the shrimp.

I brine all of my game birds overnight, rinse in the morning and then let soak in fresh water until I prepare it that evening.  If I do not get to it that night, I... Read More

[title]

Charlie's Tea Smoked Salmon with Wild Apricot Ginger Glaze

Charlie Reinhardt

Charlie Reinhardt concocted this dish after a trip to Hells Canyon.

Along the banks of the Snake River down by Oxbow Dam there grow a large amount of feral apricots. These work best because of their wild, not quite sweet, tart flavor. In a pinch you can use any fresh Apricots. if you’re... Read More

[title]

Grilled Duck Skewers

Dave Venditti

Soak duck breast fillets in dilute salt water 24 hours in the fridge before cooking. It pulls a lot of blood out and makes them milder.

Read More
[title]

7 Minute Mallard

Dave Venditti

First of all . . . it ain't a chicken!  Wild duck should be treated like steak, and if you don't like your steak cooked medium-rare or medium at the most (medium-rare is better) this recipe just isn't going to be for you.  Beyond medium it will get tough and taste like liver. Medium-rare and it... Read More