Winter Wild Game and Walleye Recipes to Keep You Warm This Season
Winter hits Manitoba in a way every outdoorsman knows. Snow builds along the fence lines, ice starts to form on the lakes, and wood smoke hangs in the cold air. Supper seems better when it comes from a heavy pot on the stove, and hearty meals fit the season. It is the time when slow-cooked venison and fresh walleye feel just right, and when the fall harvest blends naturally with the first fish pulled through early ice.
As the cold settles in, many shift from long days outside to making the most of what the season offers. Freezers get organized, fresh deer is worked up, and early ice walleye becomes part of the rotation. It is a good time to try new ideas in the kitchen, build confidence with wild game, and cook meals that suit a Manitoba winter. This collection brings together Josh McFaddin’s top processing tips and cold weather recipes to help you turn your harvest into warm, hearty dishes for the season.
Deer Processing with Josh McFaddin
How to Process and Debone a Deer Hind Quarter
Josh guides you through breaking down an entire hind quarter, showing how each muscle fits together and where to make clean cuts for roasts, steaks, and grind. This tutorial keeps things simple but informative so you can get the most out of your harvest.
Watch the full video below for the complete step-by-step walkthrough and exact trimming details.
How to Debone a Deer Shoulder
The shoulder is full of excellent meat, and Josh shows how to free each muscle by working around the natural bone structure. With a bit of practice, this becomes one of the easiest quarters to debone.
Watch the full video below to learn the proper knife angles and breakdown sequence.
How to Remove a Deer Backstrap
Josh demonstrates a clean way to free the entire backstrap from the spine with smooth, controlled cuts. This tutorial helps hunters pull one of the most prized cuts without leaving meat behind.
Watch the complete video below for the full demonstration and detailed technique.
How to Remove a Deer Tenderloin
The tenderloins are small and delicate, and Josh walks you through how to locate and remove them without damaging the surrounding muscle.
See the full video below to watch the exact placement and removal technique.
From Field to Kitchen: Venison Recipes
Once your venison is processed and packed away, it is time to turn your harvest into beautifully crafted winter meals. Below are a couple of fantastic recipes from Josh McFaddin. These descriptions introduce each dish, but the full recipe videos contain the detailed instructions, measurements, and preparation steps.
Venison Banh Mi
A perfect mix of Vietnamese and French-inspired flavours. This version uses charred venison, brushed with char siu sauce, then layered with herbs, crisp vegetables, and a blend of hoisin, sriracha, and mayo, all inside a fresh baguette. It is fast, fresh, and one of the best portable wild game sandwiches you can make.
Ingredients
Venison cuts, char siu sauce, baguette or long buns, hoisin, sriracha, mayonnaise, sliced cucumber, pickled carrot or radish, mint, cilantro
Watch the full video below for the complete walkthrough, ingredient amounts, and Josh’s tips on grilling the venison.
Saucisses à déjeuner au sirop d'érable
A sweet and savoury blend of venison and pork seasoned with maple syrup, onion, sage, ground mustard, and black pepper. Josh shows how to mix and stuff sausages properly, creating a versatile base for many winter meals.
Ingrédients
Ground venison, ground pork, diced onion, sea salt, dried sage, ground mustard, black pepper, maple syrup
Watch the full linked video for exact measurements and the complete sausage making process.
Sausage Gravy and Biscuits
Homemade biscuits baked with cheese, parsley, and smoked paprika set the stage for a rich sausage gravy prepared with Josh’s maple venison sausages. This dish is warm, filling, and ideal for frosty mornings or slow winter evenings.
Ingredients:
For biscuits:
flour, baking powder, garlic powder, white sugar, salt, smoked paprika, parsley, milk, butter, shredded cheese
For gravy:
chopped venison sausages, butter, flour, milk, salt, pepper
Watch the full recipe video below for step by step instructions, exact quantities, and Josh’s tips for creating the perfect biscuit texture and gravy consistency.
From Venison to Walleye
Winter in Manitoba brings a second harvest. As early ice forms across the province and the first shacks appear on the lakes, anglers begin pulling fresh walleye through the ice. These moments pair perfectly with warm and hearty meals, especially dishes that highlight the delicate flavour of Manitoba walleye.
Josh has created a couple of standout winter favourites that fit the season perfectly.
Winter Walleye Chowder
Thick, creamy, and comforting. Crispy bacon, vegetables, corn, potato, and fresh walleye come together in one pot for a chowder designed to warm you up from the inside out. Josh encourages you to make it your own by adjusting thickness, seasoning, and the type of fish.
Ingredients:
Potato, sweet corn, cornmeal, bacon, celery, onion, carrot, bay leaves, garlic, stock of your choice, heavy cream, lemon zest, salt, pepper, fresh fish
Watch the full video below for the complete ingredient list, cooking sequence, and Josh’s tips on customizing the chowder.
Skin On Walleye Carbonara
A rich pasta dish where crispy, skin-on walleye meets classic carbonara made with bacon, egg yolks, parmesan, and hot noodles. Simple, flavourful, and perfect for winter comfort cooking.
Ingredients:
Walleye fillets, egg yolks, whole eggs, parmesan, pasta noodles, bacon, salt, pepper
Watch the full video below to see the pan technique, sauce method, and exact ingredient amounts.
Bringing Winter to the Table
Manitoba winter has a way of slowing everything down and pulling people together. These wild game and walleye recipes bring that feeling straight into the kitchen, connecting the fall harvest with early ice adventures. With Josh McFaddin guiding the process from field care to final plate, you can turn every cut of venison and every fillet of walleye into something warm, comforting, and memorable.
Using the Whole Harvest
A big part of responsible hunting in Manitoba is using the entire animal. Beyond the meat itself, many hunters choose to preserve antlers, hide, skulls, and other parts of the deer in meaningful ways. Whether it is a European mount, a shoulder mount, or tanning the hide for leatherwork or keepsakes, there are many ways to honour the harvest and ensure nothing goes to waste.
Below is a selection of Manitoba taxidermists, tanners, and related services who can help you make the most of your deer. These businesses specialize in quality preservation and craftsmanship, offering options that range from a simple skull mount to full hide tanning.
- Mr. Fish
