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Best Easy Recipes for Wild Game, Eggs, and Plants

Updated on April 20, 2017
Patty Inglish, MS profile image

Patty collects recipes and gadgets from the past and is particularly interested in early American history and all Indigenous Peoples.


For gourmands that enjoy wild game, wild rice, and wild fruits, these recipes are flavorful in unique ways and easy to prepare.

Mad Hatter's Wild Beast Omelet

This recipe is handy for making a tasty dish from your leftover wild game, but you can use any shredded or chunked meat you have at home, whether it is bear, deer, beef, turkey, chicken or duck.I n a pinch, even hamburger will do.

Salmon is also tasty in this dish, but some other fish meats may fall apart. We can call the dish made from any meat source "wild beast" for the kids.

Wild Beast

We cannot eat a wild beast until he removes his vest! [The Jabberwock illustration by Sir John Tenniel (1820-1914) for Lewis Carrol.
We cannot eat a wild beast until he removes his vest! [The Jabberwock illustration by Sir John Tenniel (1820-1914) for Lewis Carrol.


  • 1/2 Cup wild game meat or whatever meat you have on hand
  • 1 TBSP butter or olive oil
  • 6 Whole eggs
  • 1/4 Cup milk
  • 1/2 Cup chopped onion
  • Salt and pepper to taste
  • Shredded cheese of your choice
  • Parsley and/or green onions for garnish.


  • Break the eggs into a large bowl and beat well; add milk, onions, salt and pepper, and stir to mix.
  • Place butter or olive oil into a large frying or omelet pan over medium-high heat and warm the fat.
  • Pour egg mixture into the pan and cook until half set, raising egg layer with a spatula occasionally to allow uncooked egg to run underneath and cook.
  • Arrange the meat and scatter the cheese over the top of the egg layer and carefully fold the layer over in half.
  • When the cheese has melted, remove from heat and place omelet on a platter.
  • Garnish with chopped parsley or thinly sliced spring onions.

5 stars from 1 rating of Mad Hatter's Wild Beast Omelet

Wild Rice Casserole

Harvesting Wild Rice in 19th Century American rivers.
Harvesting Wild Rice in 19th Century American rivers.


  • 1/2 Lb. Wild rice
  • 1 Tomato, chopped
  • 1 Clove garlic, minced
  • 2 Green onions, thinly sliced, including part of green portion
  • 1/4 Cup sliced or button mushrooms
  • 1/2 Cup diced bacon
  • Grated Parmesan cheese


  • Prepare rice according to package instructions,
  • In a small frying pan, place bacon, garlic, and mushrooms and saut√© until onions are softened
  • Using a casserole dish, place rice into the dish, add tomatoes and salt and pepper.
  • Sprinkle surface of rice with cheese and bake 20 minutes at 300 degrees F.
  • Remove from oven and serve.

Wild Strawberry Salad

Serves 4


  • 4 Cups Mixed salad lettuces (greens and reds)
  • 1 Cup Sliced fresh or wild strawberries or red raspberries
  • 1/2 Cup Fresh blueberries
  • 1/2 Medium red onion, sliced thin

Salad Base:

  • On each of four salad plates, place 1 Cup of mixed lettuces.
  • Arrange slices of red onion on top of lettuce.
  • Arrange red and blue berries on top of onion slices.


  • Mix the following ingredients in a jar with a tight lid or a blender:
  • 1/4 Cup cider vinegar
  • 3 TBSP olive oil
  • 1 Clove garlic, minced
  • 1 or 2 TBSP Honey
  • 1/2 tsp salt
  • White pepper, to taste
  • Pour over salads and serve.

Wild Duck Soup


  • 1 Cup cooked wild rice
  • Bone and meat scraps from a wild duck.
  • 1 Large onion, cut into eighths (cut into quarters and cut each quarter crosswise)
  • 3 Carrots, pared and chopped
  • 1 Large rib of celery and leaves, sliced thin.
  • 1/2 tsp thyme
  • 1 TBSP lemon juice
  • Salt and pepper to taste
  • Chopped parsley for garnish.


  • Place all ingredients expect wild rice into a soup pot and cover with water. Place burner temperature at medium and bring slowly to a boil.
  • Once the boil is reached, reduce heat, cover the pot, and simmer 60 minutes. check occasionally adn add more water if needed.
  • Remove bones from the pot with a slotted spoon, add cooked rice, taste, and re-season if necessary.
  • Cover and simmer for 30 minutes, pour into bowls and garnish with chopped parsley.

© 2010 Patty Inglish MS


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