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Be a New Hampshire Localvore

Locally Sourced Food

Game and fish are the original "locally sourced" foods. Knowing where your food comes from is vital to your health and the health of the land we all share. Discover the fun and benefits of local free-range meats. Very few hunters or anglers provide all their food intake by hunting and fishing. The majority of us harvest game to complement our protein intake.


Local growers are also stewards of the land. Having a source for local vegetables, dairy, and meats connects you to your food.



How Healthy Is Wild Game?

bearConsider this:

  • Your activity level goes up while out in the field hunting. You are burning more calories and taking in good clean air.
  • Wild game meats are high in protein, low in fat and cholesterol, and boast high caloric value.
  • Cooking and eating what you harvest is extremely rewarding.
  • You can share with your friends and family the locally harvested bounty.


With game meats there is one thing to remember: It is not commercially grown beef, chicken, or pork. The taste will be different. We have provided some recipes to get you started on your culinary adventure.


Recipes: Cooking Your Catch

Select a tab to view each recipe.

Batter Fried Fish

Enjoy the crispy crunch and delicate flavor of batter fried fish. A well-seasoned batter forms a protective coating that seals in the fish’s flavor and has a pleasing texture.



  • 2 pounds cod fillets, skinned and cut diagonally into 1-inch-wide strips
  • 1/2 cup all-purpose flour
  • 1/4 cup corn starch
  • 1/2 cup milk
  • 1/2 cup water
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper seasoning



  • Whisk together the flour, corn starch, milk, water, baking powder, salt and seasoning in a bowl until smooth.
  • Heat canola oil in deep fryer or Dutch oven to 365°F.
  • Dip the fish in the batter and fry in batches until golden brown on both sides, about 4-5 minutes. The coating should just turn a nice golden color.
  • Remove fish from fryer with a slotted spoon to a plate lined with paper towels.
  • Sprinkle with salt and lemon juice (optional), then serve.

Barbecued Bear


  • 1 pound bear tenderloin or back strap, trimmed clean
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg



  • In small bowl, mix all spices until combined; add oil and stir to make a paste.
  • Prepare tenderloin, making sure all fat is trimmed. Caution: When grilling bear meat, dripping fat will ignite! Trim all fat before cooking!
  • Rub all sides of the trimmed tenderloin evenly with spice paste; set aside.
  • Preheat grill to medium.
  • Place tenderloin on grill and cook slowly over medium heat until fully cooked, turning occasionally.
  • Allow bear meat to reach an internal temp of 160° before consumption.

Venison Chili


  • 2 tablespoons olive oil
  • 1 pound ground venison
  • 1 cup each sweet onion and green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon each salt, cumin, ground black pepper
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cups red kidney beans, rinsed and drained



  • Heat a small Dutch oven or large pot over medium-high heat. In olive oil, sauté onion, bell pepper, garlic, and jalapeño; cook 10 minutes or until tender, stirring frequently.
  • Add the venison and cook until browned, about 3 minutes, stirring to crumble. Drain and reduce heat to medium.
  • Stir in chili powder, flour, salt, cumin, red pepper and black pepper. Add tomatoes, beef stock and tomato paste, stirring until well combined; bring to a boil.
  • Cover; reduce heat, and simmer 30 minutes, stirring occasionally.
  • Add red kidney beans; cook, uncovered, for 15 minutes.


Moose Sliders


  • 1 pound moose meat, ground
  • 1 cup caramelized onion
  • 1/4 cup melted bacon fat
  • 1 teaspoon fresh savory
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic, minced
  • 1 egg, beaten
  • 8 slices cheddar cheese
  • 8 slider rolls
  • Olive or canola oil for grill
  • Toppings, such as lettuce, tomato



  • In large bowl, combine onion, bacon fat, savory, salt, pepper, garlic and egg. Add moose meat, and mix until combined.
  • Form into 8 patties. Transfer to tray, cover and refrigerate for 1 hour.
  • Heat grill to medium-high heat. Brush grill with oil to prevent sticking. Sear patties, turning once until digital thermometer inserted into center reads 160°F.
  • Top each with cheese and other toppings as desired.
Asian-style Glazed Salmon

Add some steamed vegetables and rice, and you’ll have a great meal. For the best results, be sure to use fillets at room temperature.



  • 1-2 pounds salmon fillet, skinned
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon onion, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon chives, minced
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil



  • To make the glaze, whisk together in a small mixing bowl the soy and teriyaki sauces, brown sugar, onion, garlic, ginger, red pepper flakes, chives and black pepper.
  • In a fry pan over medium heat, add the olive oil and half of the glaze mixture. Place the fillets in pan, and pour over remaining glaze. Brush glaze over fillets to coat well.
  • Cook 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.





The "Gamies"



Enjoy Our Video Library

Learn how to cook wild game from experienced chefs.


bear stir fry video


bear stir fry video


moose cheesesteak video


venison sliders video