Willamette Sportsman Show Recipes

Goat Chili – Sesame Ginger Goat – Goat Breakfast Sausage

While any wild game can be substituted for the following goat recipes, these recipes were created to show cooking methods best suited for any wild game. From Low & Slow to Hot & Fast to Sausage, different parts of the animal benefit from different cooking methods.

If you made it to the Willamette Sportsman Show, I hope I had the chance to meet you when I was demonstrating these recipes. If you didn’t make it to the show this year, hope you enjoy these recipes anyway!

Goat Chili


  • 1 pound goat or other wild game, ground or cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, sliced or minced
  • 1 tablespoon chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1 6-ounce can tomato paste
  • 2 cups water
  • 2 15-ounce cans black beans, drained


In a Dutch oven, heat olive oil and sauté venison, onions and garlic on medium-high heat until meat is browned.  Add spices and continue cooking 2 minutes.  Add tomato paste and cook 2 minutes.  Add water and bring to a boil.  Add black beans and simmer an additional 10-20 minutes.  Garnish with crushed tortilla chips, sour cream, avocado and cheddar cheese, if desired.

MAKE-AHEAD TIPS: To simplify meal preparation in camp, make this chili at home ahead of time and refrigerate or freeze before reheating. Foil Dutch oven liners work great for freezing and reheating chili, soups and stews. They also allow for fast and easy clean up.

Sesame Ginger Goat Lettuce Wraps


  • 1 pound meat, thinly sliced
  • 2 tablespoons olive or coconut oil
  • 1 cup thinly sliced onions
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • Green onions
  • Lettuce leaves
  • Sesame seeds

In a small bowl mix soy sauce, sugar, rice vinegar, sesame oil, ginger and garlic. Place meat in the marinade at room temperature at least 30 minutes. Heat oil in a large skillet on medium-high heat. Stir-fry onions until caramelized. Push onions aside and add marinated meat. Stir-fry meat 3-5 minutes. Do not overcook as wild game is best served medium-rare. Garnish with green onions and sesame seeds, serve in a lettuce leaf or over rice.

Dipping Sauce

1/3 cup fresh lime or lemon juice

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoons white or rice vinegar

2 garlic cloves, minced

1/2 teaspoon red chili paste or red pepper flakes

In a small bowl or jar, whisk all ingredients until thoroughly combined. Keep refrigerated until ready to use.

Goat Breakfast Sausage

1 pound ground game (goat, deer, elk, antelope, turkey, duck, goose, etc.)

1 tablespoon brown sugar

1 1/2 teaspoons granulated onion

1 1/2 teaspoons granulated garlic

1 teaspoon salt

1 teaspoon black pepper (optional)

1 teaspoon liquid smoke (optional)

In a medium bowl, mix all ingredients until thoroughly combined. The more you mix, the more dense your sausage will become. Sausage can be pan fried, baked, grilled or smoked. Cook sausage until browned on all sides or until it reaches an internal temperature of 160º.

Flavor add in’s: Italian (add 1/2-1 teaspoon Italian seasoning, 1 tablespoon finely chopped fresh parsley and/or basil, 1 tablespoon parmesan cheese); Southwestern (add 1/2-1 teaspoon each of cumin, chili powder, oregano, minced jalapeno peppers, 2 teaspoons finely chopped fresh cilantro); Maple Bacon Breakfast Sausage (add 1/2 teaspoon ground coriander, 1/2 teaspoon celery seed, 2 tablespoons maple syrup in place of the brown sugar, and grind 2 slices of bacon with the ground game).

This entry was posted in Uncategorized. Bookmark the permalink.