Eating the wild game you harvest doesn’t have to mean tearing into a yearlong supply of jerky.

Allie Doran, the wild game chef behind Miss Allie’s Kitchen, has been perfecting wild game and venison recipes to make the most of the meat that fills her freezer after each hunting season. Allie experiments with flavors and preparations that turn even the most reluctant meateaters into fans of her wild game recipes. Her speciality is easy-to-make weeknight meals for busy families.

In this episode of The Slayer Hunting Podcast, Allie shares with host Bill Ayer her controversial tip for cooking the perfect duck, elk and venison that doesn’t taste gamey. They tackle the science behind some common wild game cooking myths. And Allie gives Bill pointers for smoking, braising and barbecuing when he hits the grill for the fifth time this week. 

Find easy, everyday wild game meals from Miss Allie’s Kitchen on Slayer’s Recipe Feed. Check out the recipes Allie has posted already, including her blackberry bourbon sauce:

- Pan-seared duck with blackberry bourbon sauce
- Duck tacos with orange and cabbage slaw
- Braised duck legs with parsnip puree

Allie is the author of Venison Every Day and founder of Miss Allie’s Kitchen. You can sign up for her free venison cooking tips and recipes on her website.

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Does your family have a tried and true method for cooking tender game meat? Have you whipped up a duck dinner using one of Allie’s recipes? What’s the worst-prepared game you’ve ever tasted? Drop a line to info@SlayerDuckCalls.com to tell us all about it. 

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