Utah wildlife recipes
Wildlife recipes Wildlife recipes

Wild game summer sausage

Dry sausage with fresh rosemary and spices on a stone background This summer sausage was one of our wild game cooking seminar attendees' favorites, and it can easily be adapted to be made using deer, bear or other game meats.

Pheasant coq au vin

Pheasant coq au vin cooking in a pot on a stove Executive Chef Chris Taggart from Uintah Basin Technical College's culinary program adapted the French countryside classic, coq au vin, using harvested local pheasant.

Catfish ceviche

Catfish ceviche on a plate Executive Chef Chris Taggart from Uintah Basin Technical College's culinary program shared his recipe for ceviche, an easy-to-prepare snack or appetizer.

Wild game Wellington

Baked pronghorn Wellington, a dish of seared backstrap meat coated with a layer of duxelles and wrapped in a pastry crust, presented on a festive plate I recently shared a pronghorn backstrap with Pastry Chef Shirley Butler Bordas, which she used to prepare a scrumptious wild game Wellington for Sunday night supper with friends.

Golden whitefish caviar

Small pancakes topped with golden whitefish caviar and sour cream If you catch a female Bonneville whitefish full of eggs, consider yourself lucky, as the mild-tasting roe makes a beautiful golden caviar with little effort.
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