Super Bowl Sunday is upon us. At approximately 6:30 p.m., the big dance will start and friends and family will gather around the TV.

As sportsmen, our freezers are full of groceries from the field, and what better time than Super Bowl Sunday is there to share nature’s bounty? That’s right, sportsmen: It’s time to dazzle the crew with your mad culinary skills. 

Apparently, my creative recipes last year didn’t have enough “wow” to them, although I thought the buffalo squirrel and bear cheese dip were genius. This year, I decided to call in a favor from a man who has french-fried a frog or two in his day. Below are some “greatest hits” from foodie and Field & Stream Wild Chef Blogger, David Draper. 



Goose Bites

There are as many variations on this recipe as there are names for it. I’ve heard them called goose (or duck) bits and bites, rumquackie and a few other things, but mostly people just call them delicious. The first one I ever ate used jalapeno in both the marinade and the filling, but others go with the traditional water chestnut and an Italian dressing marinade. I like my goose bites on the tropical side and go with pineapple. Here’s my basic recipe, but feel free to mix it up however you want (this works just as well with deer as it does with ducks).

Start with a pair of skinned goose or duck breasts cut into bite-size chunks and marinate them in:



Juice from one can of pineapple chunks

1/2 cup soy sauce

2 tbsp. honey

1 tsp. ginger



After a few hours, drain the meat and dry on paper towels. Wrap each piece and a chunk of pineapple in one slice of bacon cut in half, securing them with a toothpick. Grill, turning often, over a hot fire until bacon is just cooked.



Elk (or Deer) Chorizo Jalapenos

I typically just slice a jalapeno lengthwise, seed it and then fill the little boat-like pepper halves, but my old friends at Cabela’s hooked me up with a King Kooker Ultimate Jalapeno Racks just in time for the big weekend. These two-piece trays work great for roasting jalapenos whole, plus they come with a handy coring tool.

The only problem is stuffing a standing jalapeno could be a little more challenging if you didn’t know this secret little trick. Remembering my grandma’s days as a cake decorator, I make a variation of an icing bag out of a zip-top baggie, fill it with stuffing mix and then snip off one corner. It’s a great, no-mess way of filling peppers, mushroom caps or even making deviled eggs.

You can roast these in the oven, but they’re better when cooked over the coals or even smoked. Before serving, make sure to reserve one or three for the cook, because these tend to disappear quickly.



Fresh jalapenos

1 lb. elk chorizo (if you don’t have chorizo, season venison burger with cumin, coriander, oregano, salt and red and black pepper before browning)

2 cups Spanish rice

16 oz. cream cheese, softened

1/2 cup sour cream



Preheat oven (350°), smoker (200°) or grill.

Wash, stem and core two dozen fresh jalapenos.

Prepare Spanish rice (I used Uncle Ben’s in the handy microwave pouch).

Brown elk chorizo in skillet and drain on paper towels. Let cool slightly.

Whip cream cheese and sour cream together and beat until soft. Add chorizo and Spanish rice and mix thoroughly.



Regardless if the game is a shootout or a flop, your day will be an enjoyable one filled with flavors from afield. Bon appétit.

— David Draper’s wild game recipes are posted weekly at www.fieldandstream.com/blogs/wild-chef