Wild Game

A meal in waiting.

In Louisiana we amny different types of wild game such as venison, duck, goose, frog legs, turtle, alligator, raccoon and squirrel. If you're not from here I'm sure a few of these wouldn't be on your list of main courses, but us cajuns most certainly will. The type and range of animals hunted for food varies in different parts of the world. This will be influenced by climate, animal diversity, local taste and locally accepted view about what can or cannot be legitimately hunted.

Once obtained, wild game meat must be processed. The method of processing varies by game species and size. Small game and fowl may simply be carried home to be butchered. Large game such as deer is quickly field-dressed by removing the viscera in the field, while very large animals like moose may be partially butchered in the field because of the difficulty of removing them intact from their habitat. Commercial processors often handle deer taken during deer seasons, sometimes even at supermarket meat counters. Otherwise the hunter handles butchering.

Traditionally, game meat used to be hung until "high", i.e. approaching a state of decomposition. However, this adds to the risk of contamination. Small game can be processed essentially intact; after gutting and skinning or defeathering (by species), small animals are ready for cooking although they may be disjointed first. Large game must be processed by techniques commonly practiced by commercial butchers.

Generally game is cooked in the same ways as farmed meat. Because some game meat is leaner than store-bought beef, overcooking is a common mishap which can be avoided if properly prepared. It is sometimes grilled or cooked longer or by slow cooking or moist-heat methods to make it more tender, since some game tends to be tougher than farm-raised meat.

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Types of Louisiana Wild Game

Duck and Waterfowl



Small game-Squirrel and Rabbit

My Favorite Deer Recipe

Deer Roast


½ cup vinegar

3 gloves of crushed garlic

2 tbsp salt

2 tbsp soya sauce

1 tsp oregano

1 tsp ginger

Mix ingredients together and add just enough water to cover venison.

Place in refridgerator overnight

5 lb venison roast

2 tbsp flour

2 cloves crushed garlic

2 tbsp brown sugar

1 tsp dijon mustard

1 tbsp Worcestireshire sauce

¼ cup lemon juice

1 large onion, sliced

Allow venison to stand overnight in marinade in refridgerator.

Season with pepper

Roll in flour and brown in hot frying pan.

Place in slow cooker and add remaining ingredients.

Cover and cook on low for 12 16 hours

Ready to serve

Great Wild Game Recipes

My Favorite Rabbit Recipe

BBQ Rabbit

~ 3 rabbits, quartered

~ 1 large onion, chopped

~ 1 large can tomatoes

~ 1/2 - 3/4 cup sugar

~ 1 tbsp butter

~ 1/2 cup vinegar

~ 1/2 cup ketchup

~ 1 tbsp favorite bbq sauce

~ 1 tsp cinnamon

~ salt

~ pepper

~ dash chili powder

Place rabbits in a large pot. Cover with water and bring to a boil. Reduce heat and cook 1 - 1 1/2 hours or until tender.

Remove meat from pot and allow to cool. Debone.

Place meat in a crockpot and add the rest of the ingredients adding the sugar, salt and pepper to taste.

Cook on low all day.

Serve on buns or on the side.

The other Louisiana Meat-Seafood