Hunting Wild Game Recipes

Taylor Drury’s 5 Greatest Super Bowl Party Venison Recipes

Easy-to-make wild game finger foods that your entire game day gang will rave about
venison jalapeno poppers

Venison Jalapeño Poppers Taylor Drury

The gang from Drury Outdoors is obsessed with hunting and passionate about eating what they kill. Here are five of Taylor Drury’s favorite venison recipes that are perfect for your Super Bowl party.

Venison Sloppy Doe Sliders

venison sloppy joes recipe
Venison Sloppy Doe Sliders Taylor Drury


  • 1-pound ground venison

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 1 sweet onion, chopped

  • 1 clove garlic, minced

  • ¾ cup ketchup

  • 2 teaspoons mustard

  • 1 teaspoon Worcestershire

  • 2 teaspoons brown sugar

  • 1 pack Hawaiian rolls

  • ½ cup shredded cheddar cheese

  • 2 tablespoons butter

  • Sesame seeds


  1. Preheat oven to 350°F.

  2. In a saucepan over medium heat, add the ground venison and sprinkle with salt and pepper.

  3. Using a spoon, break up the meat and stir until browned. Add the garlic and onion and continue to cook until the onions are translucent.

  4. Add the ketchup, mustard, Worcestershire, and brown sugar.

  5. Stir until the meat is fully cooked and sauce is evenly combined. Set aside.

  6. Cut the dinner rolls in half and place the bottom half in a baking pan.

  7. Top with meat and sprinkle with cheese. Place the top of the rolls back on top.

  8. Brush the rolls with melted butter and sprinkle with sesame seeds.

  9. Bake for 10 minutes, or until rolls are toasted and cheese is melted.

Venison Loaded Baked Potatoes

loaded baked potatoes with venison
Venison Loaded Baked Potatoes Taylor Drury


  • ½ pound ground venison

  • 3 russet potatoes

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 1 tablespoon taco seasoning

  • ½ cup black beans, drained and rinsed

  • ½ cup tomatoes, diced

  • 1 cup cheddar cheese, plus more for topping


  1. Preheat the oven to 350°F.

  2. On a baking sheet, oil the potatoes well and sprinkle with salt.

  3. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.

  4. In a skillet over high heat, add the ground venison with a bit of oil.

  5. Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground venison mixture once cooked if there’s too much liquid.

  6. Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.

  7. In the bowl with the scooped-out potatoes, add the ground venison mixture and cheddar cheese. Mix well.

  8. Scoop the potato mixture back into the potatoes and top with cheddar cheese.

  9. Bake an additional 15 minutes until the cheese is melted.

  10. Serve warm with guacamole

Venison Enchilada Shells

venison enchilada shells recipe
Venison Enchilada Shells Taylor Drury


  • 1-pound ground venison

  • 2 teaspoons oil

  • ¼ cup water

  • ½ cup onion, diced

  • 2 cloves garlic, minced

  • ⅓ cup red bell peppers, diced

  • ⅓ cup yellow bell peppers, diced

  • 1 tablespoon taco seasoning

  • 1-pound cooked jumbo shells

  • 1 cup enchilada sauce

  • 1 cup Mexican cheese blend


  1. Preheat oven to 350˚F.

  2. In a skillet, heat oil over medium-high heat and cook onions, garlic, and peppers until translucent. Add ground venison, water, and taco seasoning, and cook until browned.

  3. Fill cooked shells with venison and place in a baking dish.

  4. Pour enchilada sauce over the stuffed shells and cover with cheese.

  5. Bake for 15 minutes or until cheese is melted.

Beer-cheese Venison Fondue (Can Cooker)

beer cheese fondue recipe
Beer-cheese Venison Fondue Taylor Drury


  • ¼ pound ground venison

  • Olive oil

  • 1 loaf French bread

  • 16 oz. block pasteurized cheese (Velveeta)

  • 1.5 cups chopped broccoli

  • 1/4 cup beer (Bud Light)

  • 1 jar (2 oz) diced pimientos, drained

  • 1 teaspoon ground mustard

  • 2 tablespoons milk


  1. Cut bread into 1-inch cubes.

  2. Brown venison with little olive oil in skillet.

  3. Add the cheese and cooked venison to a non-stick CanCooker Junior and melt on low heat.

  4. Stir in broccoli, beer, pimientos and ground mustard.

  5. Cook, stirring occasionally, until hot.

  6. Add milk once melted/mixed thoroughly.

  7. To serve, dip bread pieces into cheese mixture with skewers.

Venison Jalapeño Poppers


  • ½ venison backstrap

  • ¾ cup Zesty Italian dressing

  • 7 jalapeno peppers

  • 6 oz cream cheese

  • ½ cup shredded cheddar cheese

  • 7 strips of bacon

  • 14 toothpicks


  1. Marinate backstrap in Italian dressing for 3 hours

  2. Cut backstrap into 14 separate ¼ inch slices

  3. Combine cream cheese and shredded cheese

  4. Preheat oven to 350 degrees

  5. Cut jalapenos in half and de-pit

  6. Fill halved jalapeno with cream cheese, venison slice on top, wrap bacon around all, and keep together with toothpick (makes 14 poppers)

  7. Bake at 350 degrees for 35 minutes.