Thanksgiving Dinner with Wild Game and Seafood: A Unique Feast

By Derrick R. Stallings – HuntingOfficer.com

Thanksgiving is often synonymous with turkey, mashed potatoes, and cranberry sauce. But why not add a twist this year by creating a Thanksgiving dinner focused on wild game and seafood? This article will guide you through a full-course meal, starting with appetizers and ending with desserts and drinks. Each dish brings a distinctive flavor that reflects the bounty of the wilderness and the sea. With detailed recipes, you’ll have everything you need to create a memorable and flavorful holiday feast.

Table of Contents

1. Appetizers
   • Smoked Venison Crostini with Cranberry Sauce
   • Crab-Stuffed Mushrooms
2. First Course
   • Wild Duck and Wild Rice Soup
3. Second Course (Main Course)
   • Roasted Pheasant with Juniper Berries and Herbs
   • Grilled Venison Loin with Red Wine Reduction
4. Sides
   • Butternut Squash and Chestnut Puree
   • Roasted Root Vegetables with Herbs
   • Wild Mushroom and Cranberry Stuffing
5. Breads
   • Cornbread with Bacon and Sage
   • Rustic Sourdough Rolls
6. Desserts
   • Wild Berry Cobbler
   • Maple-Pecan Pie
7. Beverages
   • Spiced Mulled Wine
   • Cranberry-Ginger Mocktail

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1. Appetizers

Smoked Venison Crostini with Cranberry Sauce

Ingredients:

• 1 lb smoked venison loin, thinly sliced
• 1 baguette, sliced into ¼-inch pieces
• 2 tbsp olive oil
• 1 cup cranberry sauce (homemade or store-bought)
• 4 oz cream cheese, softened
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast for 8-10 minutes or until golden brown.
2. Spread a thin layer of cream cheese on each crostini.
3. Top with a slice of smoked venison.
4. Add a dollop of cranberry sauce on top and sprinkle with fresh thyme, salt, and pepper.
5. Serve warm or at room temperature.

Crab-Stuffed Mushrooms

Ingredients:

• 1 lb large button mushrooms, stems removed
• 8 oz fresh crab meat
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix crab meat, cream cheese, mayonnaise, Parmesan, garlic, parsley, lemon juice, salt, and pepper until well combined.
3. Spoon the mixture into each mushroom cap and sprinkle with breadcrumbs.
4. Place stuffed mushrooms on the baking sheet and bake for 15-20 minutes, until golden and bubbly.
5. Serve hot.

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2. First Course

Wild Duck and Wild Rice Soup

Ingredients:

• 2 wild duck breasts, diced
• 1 cup wild rice, rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 8 cups chicken or game broth
• 1 cup heavy cream
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add diced duck and sear until browned, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion, celery, and carrots until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
3. Pour in the broth, add wild rice, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30-35 minutes until the rice is tender.
4. Return the duck to the pot and stir in heavy cream. Simmer for another 5 minutes.
5. Season with salt and pepper, and garnish with fresh parsley before serving.

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3. Second Course (Main Course)

Roasted Pheasant with Juniper Berries and Herbs

Ingredients:

• 2 whole pheasants, cleaned and patted dry
• 2 tbsp juniper berries, crushed
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, sliced
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste
• 1/4 cup dry white wine
• 1/4 cup chicken or game broth

Instructions:

1. Preheat the oven to 400°F (200°C). Rub pheasants with crushed juniper berries, garlic, rosemary, thyme, salt, and pepper.
2. Stuff the cavity of each pheasant with lemon slices and place in a roasting pan. Drizzle with melted butter.
3. Roast in the oven for 25 minutes. Baste with white wine and broth, then continue roasting for another 20-25 minutes, until internal temperature reaches 165°F (74°C).
4. Let rest for 10 minutes before carving. Serve with the pan juices.

Grilled Venison Loin with Red Wine Reduction

Ingredients:

• 2 lbs venison loin
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1 cup red wine
• 1/2 cup beef broth
• 2 tbsp balsamic vinegar
• 2 tbsp cold butter, cubed

Instructions:

1. Preheat grill to medium-high heat. Rub venison loin with olive oil, rosemary, thyme, garlic, salt, and pepper.
2. Grill for about 5-6 minutes per side, depending on thickness, until internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 10 minutes.
3. In a saucepan, bring red wine and beef broth to a boil. Reduce heat, simmer for 10 minutes until reduced by half. Add balsamic vinegar and whisk in cold butter to thicken.
4. Slice venison and drizzle with red wine reduction.

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4. Sides

Butternut Squash and Chestnut Puree

Ingredients:

• 2 lbs butternut squash, peeled and cubed
• 1 cup roasted chestnuts, chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1/2 tsp ground nutmeg
• Fresh sage leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. In a blender or food processor, combine roasted squash, chestnuts, butter, and heavy cream. Puree until smooth.
3. Season with salt, pepper, and nutmeg. Garnish with fresh sage leaves.

Roasted Root Vegetables with Herbs

Ingredients:

• 2 lbs mixed root vegetables (carrots, parsnips, potatoes, beets), peeled and chopped
• 3 tbsp olive oil
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• Salt and pepper to taste
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, rosemary, thyme, salt, and pepper.
2. Spread in a single layer on a baking sheet and roast for 35-40 minutes, turning halfway, until golden and tender.
3. Drizzle with balsamic vinegar before serving.

Wild Mushroom and Cranberry Stuffing

Ingredients:

• 1 loaf rustic bread, cubed
• 1/2 lb wild mushrooms, sliced
• 1/2 cup dried cranberries
• 1 onion, diced
• 2 celery stalks, diced
• 2 cups chicken or game broth
• 3 tbsp butter
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast bread cubes in the oven for 10-15 minutes until dry.
2. In a large skillet, sauté onion, celery, and mushrooms in butter until tender. Add dried cranberries, sage, parsley, salt, and pepper.
3. Combine toasted bread cubes and sautéed mixture in a large bowl. Add broth gradually until moist but not soggy.
4. Transfer to a greased baking dish and bake for 30-35 minutes until golden.

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5. Breads

Cornbread with Bacon and Sage

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup unsalted butter, melted
• 6 slices bacon, cooked and crumbled
• 2 tbsp fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, eggs, and melted butter. Stir wet ingredients into dry ingredients until combined. Fold in bacon and sage.
4. Pour batter into the skillet and bake for 20-25 minutes until golden.

Rustic Sourdough Rolls

Ingredients:

• 4 cups all-purpose flour
• 1 cup sourdough starter
• 1 1/2 cups warm water
• 2 tsp salt
• 1 tbsp honey
• 1 tsp active dry yeast (optional for a quicker rise)

Instructions:

1. In a large bowl, mix flour, sourdough starter, water, salt, and honey until a shaggy dough forms.
2. Knead for 10 minutes until smooth. Let rise in a greased bowl, covered, for 3-4 hours or until doubled.
3. Punch down the dough, shape into rolls, and place on a baking sheet. Let rise for another hour.
4. Preheat oven to 400°F (200°C). Bake rolls for 15-18 minutes until golden.

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6. Desserts

Wild Berry Cobbler

Ingredients:

• 4 cups mixed wild berries (blackberries, blueberries, raspberries)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 cup all-purpose flour
• 1/4 cup sugar (for topping)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cold butter, cubed
• 1/2 cup milk

Instructions:

1. Preheat oven to 375°F (190°C). In a large bowl, mix berries, sugar, lemon juice, and cornstarch. Transfer to a greased baking dish.
2. In another bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Add milk and stir until dough forms.
3. Drop spoonfuls of dough over the berries. Bake for 30-35 minutes until golden and bubbly.

Maple-Pecan Pie

Ingredients:

• 1 pie crust, unbaked
• 1 cup maple syrup
• 1/2 cup brown sugar
• 3 eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F (175°C). In a bowl, whisk maple syrup, brown sugar, eggs, melted butter, and vanilla.
2. Stir in pecans and pour mixture into the pie crust.
3. Bake for 45-50 minutes until set. Let cool before slicing.

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7. Beverages

Spiced Mulled Wine

Ingredients:

• 1 bottle red wine
• 1/4 cup brandy
• 1/4 cup honey
• 1 orange, sliced
• 1 cinnamon stick
• 4 cloves
• 2 star anise
• 1/2 tsp ground nutmeg

Instructions:

1. In a large pot, combine red wine, brandy, honey, orange slices, cinnamon stick, cloves, star anise, and nutmeg.
2. Simmer over low heat for 20-30 minutes, but do not boil.
3. Strain and serve warm.

Cranberry-Ginger Mocktail

Ingredients:

• 1 cup cranberry juice
• 1/2 cup sparkling water
• 1 tbsp ginger syrup
• Juice of 1 lime
• Fresh cranberries and mint for garnish

Instructions:

1. In a pitcher, mix cranberry juice, sparkling water, ginger syrup, and lime juice.
2. Pour over ice in glasses and garnish with fresh cranberries and mint.

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This Thanksgiving feast, featuring wild game and seafood, combines classic seasonal ingredients with the distinct, rich flavors of game meats and the freshness of the ocean. Each dish is thoughtfully crafted to highlight natural flavors, making for an unforgettable holiday gathering that honors both tradition and adventure. Enjoy your wild Thanksgiving!

*AI was used in the creation of this article