Hunting Wild Game Recipes

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Bring the heat of the Southwest to your next tailgate
Wild game recipes

<em>Enjoy while hot.</em> Krissie Mason

These are bite-size guest-pleasers, and taste great when paired with a cerveza. Though this recipe calls for wild boar chorizo, you can use any seasoned wild game bulk sausage, or burger blend. Simply adjust seasonings to taste.

Chorizo sausage
The basic spread. Krissie Mason

For 12 cups:

¾ lb. boar chorizo (or ground game of your choice)

¼ cup onion, diced

1 – 2 tablespoons hot pepper of choice, diced

2 cloves garlic, diced

½ cup refried beans

Package of flour tortillas

¾ – 1 cup Cotija, or Oaxaca white Mexican cheese

½ – ¾ cup shredded cheddar cheese

Splash of tequila


1 tomato, diced

1 tablespoon cilantro or flat-leaf parsley, chopped

1 tablespoon green onion, sliced fine

Squish of fresh lime

Splash of tequila

Salt and pepper to taste

Tailgate recipes
These are bound to pack a punch—and become a new party favorite. Krissie Mason


Preheat oven to 375 degrees F. Grease a muffin pan with bacon grease.

Cut tortillas into 12 circles using a 4-inch round cookie or biscuit cutter. Press tortilla rounds into muffin pans to create a cup, and set aside.

In a cast iron skillet over medium-high heat, brown chorizo. Add garlic, onion, and hot pepper and continue to cook for 1 minute.

Pour in about 1 – 2 tablespoons tequila, light with a long-necked utility lighter to burn off alcohol. (It also looks pretty cool!)

When tequila has burned off, mix in beans.

Fill each tortilla cup with about ½ tablespoon of white cheese, ½ tablespoon of chorizo & beans mixture, and then top with cheddar cheese over the chorizo. Bake until cheese is melted and chorizo is bubbling. (About 10-15 minutes)

For salsa, combine the tomato, cilantro or parsley, onion, lime juice, tequila, salt and pepper.

When chorizo cups have cooled slightly, top each with sour cream and tomato mixture. Plate up and enjoy!

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