In the Wild with Greg Wagner


The St. Patrick’s Day holiday week is upon us, and if you enjoy dining on corned beef and you have wild game in the freezer, then you should to try this awesome recipe for corned wild game. The recipe comes to us via Game and Parks Commission Fisheries Biologist Larry Pape. Thanks Larry, it’s truly awesome, I owe you one buddy!

Larry Pape’s Famous Corned Wild Game Recipe
(Corned Venison/Duck/Goose/TURKEY)

4 to 6 lb. Venison Roast (or Goose/Duck/Turkey Breasts)
5tbl Morton Tender Quick
2tbl brown sugar
1tbl black pepper
1tsp paprika
1tsp laurel or (2 bay leaves added during cooking)
1tsp allspice
½tsp garlic powder
1 1/2tsp pickle spice
Mix spices together.  Place meat in ziplock plastic bags to allow for a single layer of meat.  Add spice mixture to meat in bags and mix so all the meat is coated with spices.  Remove air from bags and seal.  Place in refrigerator for 5 to 7 days (a few days less for small ducks), occasionally turning and mixing contents.  Then remove to crock pot or slow cooker and partially cover with water.  Bring to simmer for 3-4 hours.  Eat sliced on rye bread with Swiss cheese, or grind into a salad spread.


Larry would want me to get an early “plug” in for the fabulously fun fishing event for all ages that he coordinates. It’s called the Carp-O-Rama and it will take place on June 26th from 8 a.m. to 1 p.m. at the Pawnee Lake State Recreation Area near Lincoln. Hmmm, I wonder if Larry has a corned carp recipe that he’ll be featuring there this year? 

THINK CARP AND CORNED WILD GAME, TOO, OF COURSE! See you out there! Thanks again, Larry! 

Fisheries Biologist Larry Pape is on your left.




1 Comment so far
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Ah, St. Patrick’s Day and Larry McPAPE! (hint, take a look at the color of the beard). Larry always has “good eats” and many times shares it with us on St. Patty’s Day!

Daryl B.

Comment by Daryl Bauer

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