From Field to Freezer: Wild Game Recipes from Our Stockpile

As hunters, we don’t just head into the woods for a season—we’re out there all year. Whether it’s deer, moose, bear, grouse or fish, every hunt is about more than the moment. It’s about filling the freezer for the winter months, feeding our families, and sharing meals with friends around the table.

There’s something deeply satisfying about knowing where your food comes from. Every package pulled from the freezer has a story behind it—long days, early mornings, patience, and gratitude. Those meals taste better because of it.

Here are some of my favorite meals made from our stockpile—simple, hearty recipes that work just as well on a busy weeknight as they do when feeding a crowd.

Venison burgers are a staple in our house. Lean, flavorful, and versatile, they’re perfect for grilling or cooking on a cast-iron pan.

Ingredients

• 1 lb ground venison
• ¼ cup breadcrumbs
• 1 egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: a splash of Worcestershire sauce

Instructions

1. Mix all ingredients gently until combined—don’t overwork the meat.
2. Form into patties.
3. Grill or pan-fry over medium heat until cooked through.
4. Serve on a bun or lettuce wrap with your favorite toppings.

Air Fryer Moose Meatballs

Moose meatballs are a great way to use ground moose—tender, rich, and perfect for quick meals.

Ingredients

• 1 lb ground moose
• ½ cup breadcrumbs
• 1 egg
• ¼ cup milk
• 1 small onion, finely chopped
• Salt, pepper, and Italian seasoning

Instructions

1. Combine all ingredients in a bowl.
2. Roll into meatballs.
3. Place in the air fryer at 375°F for 10–12 minutes, shaking halfway.
4. Serve with pasta, rice, or on their own with a dipping sauce.

Bear Stew

Bear stew is comfort food at its finest—slow-cooked and packed with flavor.

Ingredients

• 2 lbs bear meat, cubed
• 2 tbsp oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 potatoes, cubed
• 3 beets (any type)
• 2 cloves garlic
• 4 cups beef broth
• Salt, pepper, bay leaf

Instructions

1. Brown bear meat in oil in a large pot.
2. Add onion and garlic; cook until fragrant.
3. Add remaining ingredients.
4. Simmer on low for 2–3 hours until meat is tender.
5. Serve hot with fresh bread.

Homemade Pork Ribs (Farm Raised)

Living on a farm means we also raise our own pork and chicken, and these ribs are always a crowd favorite.

Ingredients

• Pork ribs
• Salt and pepper
• Your favorite BBQ sauce

Instructions

1. Boil ribs in salted water for 45–60 minutes until tender.
2. Remove and pat dry.
3. Place on the grill or in the oven at 375°F.
4. Brush with BBQ sauce and cook until caramelized.
5. Serve hot and messy—just the way ribs should be.

Cream Cheese Corn (Perfect Side Dish)

This side dish goes with everything and disappears fast.

Ingredients

• 2 cups corn (fresh or frozen)
• 4 oz cream cheese (sometimes I use an entire brick)
• 2 tbsp butter
• Salt and pepper

Instructions

1. Melt butter in a pan over medium heat.
2. Add corn and cook until heated through.
3. Stir in cream cheese until melted and creamy.
4. Season to taste and serve warm.

From wild game to farm-raised meat, these meals represent more than recipes—they’re the reward for a year spent outdoors, working hard, and living intentionally. Filling the freezer is only half the journey. Sharing those meals with the people you care about is where it all comes full circle.

Rhubarb Custard Pie with Butter Crumble Topping

No meal from our table is complete without dessert, and this one is my favorite. Rhubarb custard pie is the perfect balance of sweet and tart, and when it’s topped with a buttery crumble, it’s hard to beat. Made from rhubarb grown right in the backyard in our large gardens, it’s the kind of dessert that feels like tradition in every bite.

Ingredients

Pie Filling

• 3 cups chopped rhubarb
• 1 cup sugar
• 3 tbsp flour
• 2 eggs
• 1 cup cream or milk
• 1 tsp vanilla

Butter Crumble Topping

• ½ cup flour
• ½ cup brown sugar
• ¼ cup cold butter, cubed

Plus

• 1 unbaked pie crust

Instructions

1. Preheat oven to 375°F.
2. Spread chopped rhubarb evenly in the pie crust.
3. In a bowl, whisk together sugar, flour, eggs, cream, and vanilla. Pour over the rhubarb.
4. In a separate bowl, cut butter into flour and brown sugar until crumbly.
5. Sprinkle crumble topping evenly over the pie.
6. Bake for 45–55 minutes, or until the custard is set and the top is golden.
7. Let cool slightly before serving.

Sweet, comforting, and made from ingredients close to home, this pie is the perfect way to finish a meal built from a year’s worth of time in the field and around the farm.