Honey mustard duck wings. Or chicken, or pheasant, or even turkey. If you use wild game wings, you need to simmer them in broth or salted water until they are tender, then toss with your favorite sauce, in this case classic honey mustard, and put them on the grill or under the broiler until they get hot and crispy. 

Sausage stuffed jalapenos with cheese. I absolutely love these! Since most supermarket jalapenos are now large and not terribly spicy, they are perfect for roasting, then stuffing with the wild game sausage of your choice. My favorite is Mexican green chorizo, but any loose sausage is good. Sweet or spicy Italian is another good choice. 

Maple Glazed Meatballs. I mostly make these with wild turkey, but any meat will work, from pork to venison to duck. Super simple meatballs, browned in oil or baked, then glazed with a sweet and spicy sauce. What's not to love? 

Black Bean Chili. This is my "other" chili recipe, to go alongside my classic "one ring to rule them all" venison chili recipe. I like this one because it uses more tomato, often ground turkey meat, as well as corn and black beans. Texans, you can leave out the beans.

Hot and Sweet Fried Birds. I'll leave you with this one. If you have quail, snipe, doves, teal ducks or other small birds, this recipe is a knockout. I got it from my friend Jesse Griffiths, and it's basically crispy fried birds, cut in half, then sauced with hot sauce, honey and butter. Crazy stupid good!