Whitetail Hunting photo

The food served at Super Bowl parties tends to be the same year after year. To mix things up this Sunday, try one of these adventurous (and spot-on) wild-game snacks.

Venison Boudin Balls

Seriously, probably my favorite snack—even though they’re not the deflated kind. Boudin Balls Recipe.

Honey Mustard Duck Wings

If you’re the type of person that has the patience to pluck duck wings, Hank Shaw has the recipe for you.

Barbecue Frog Legs

Why fry frog legs when you can barbecue them with this simple recipe from Scott Leysath.

Texas Chili

I’d give you my recipe for chili, but it contains beans and I’m tired of getting yelled at by Texans. Instead, check out this great New York Times article that runs down several options for Texas chili.

Green Chile

Better yet, skip the chili with an “i” and make my Antelope Green Chile instead. Bonus points if you pour it over a cheeseburger slider:

Antelope Green Chile

5 Hatch green chiles (or Anaheim peppers), roasted, skinned, and chopped (see below)
3 lbs. antelope, cut into ½-inch cubes
1-2 cups seasoned flour
¼ cup canola or vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
2-4 jalapeños, seeded and diced
2 tsp. dried oregano
1 ounce gin
4-6 cups of antelope stock (chicken or vegetable stock also works)
1 can white hominy, drained
1 can yellow hominy, drained
Salt and pepper
½ cup packed cilantro, finely chopped

Roast the green chiles over a hot fire, turning often, until the skins turn black. Transfer the charred chiles to a paper bag or covered bowl to steam for about 5 minutes. Using a fork, or your fingers, remove the charred skins, then stem and chop the peppers.

Heat 2 to 3 tbsp. of oil in a 10-inch Dutch oven or large soup pot.

While the oil is heating, coat the diced antelope with the seasoned flour. I do this by shaking everything in a large paper bag, but you can also dredge the meat in a bowl or baking dish.

In small batches, brown the floured meat in the Dutch oven, adding more oil as necessary. Be sure not to crowd the pot. Shake the pot or stir occasionally until all sides are browned. Transfer the meat to a paper-towel lined plate.

If necessary, add oil to the Dutch oven to equal 2 tbsp. Add the diced onions, along with a pinch or two of salt, and sauté until translucent, about 4 to 5 minutes. Lower the heat and add the minced garlic. Stir until fragrant, about 1 minute.

Transfer meat back into the Dutch oven, along with jalapeños, oregano, gin, and enough antelope stock to cover everything by 1 to 2 inches. Mix well.

Raise heat and bring the stew just to the boiling point. Cover the Dutch over and lower heat to a simmer. Stir occasionally and add more stock as necessary. The antelope should be tender and the chile ready for the table in as little as 1 ½ hours, but the longer you let it simmer, the better it tastes. About 30 minutes before serving, stir in hominy and salt and pepper to taste.

Garnish with cilantro and serve with warm flour tortillas.