Memorial Day is the official kickoff for summer, with families and friends getting together for burgers, brews and fun.

This year is different, of course, with all the social distancing guidelines and recommendations. Whatever your thoughts, as we always suggest to everyone: be safe, be smart and enjoy life. And try these wild game recipes this weekend for your holiday treat.

Grilled & Stuffed Venison Meatballs

Here's a great recipe from Camp Chef for grilled venison meatballs stuffed with basil and mozarella. Sounds great!

• Ground beef - 1 1/2 lbs
• Sausage - 1/2 lb
• Bread crumbs - 1/2 cup
• Plain yogurt - 3/4 cup
• Milk - 1/4 cup
• Eggs - 2
• Diced fire roasted tomatoes - 14 oz can
• Chopped garlic - 2 Tablespoons
• Parmesan cheese - 1/2 cup
• Dried parsley - 1/2 Tablespoon
• Dried oregano - 1/2 teaspoon
• Kosher salt - 1 1/2 teaspoons
• Black pepper - to taste
• Camp Chef's All Purpose Seasoning or your favorite rub - to taste
• Fresh mozzarella, shredded - 1 cup
• Fresh basil - chopped

Instructions

Turn pellet grill or grill to high. If using SmokePro SG, turn to direct heat mode.

Using a medium sized bowl, mix bread crumbs, yogurt, milk, eggs, chopped garlic, Parmesan cheese, parsley, oregano, salt and pepper.

In a different bowl, mix ground beef and sausage together than add to the bread crumb mixture and combine.

Ball meat mixture into 4 oz sized balls. Roll balls in your favorite rub or Camp Chef All Purpose Seasoning. Set on jerky rack with a cookie sheet or roasting pan underneath to catch grease drippings. You can also cook it directly on a baking sheet or cast iron dish.

Grill meatballs until internal temperature reaches 155 degrees F. Then sprinkle fresh mozzarella onto meatballs and finish grilling until internal temperature reaches 165 degrees F.

While grilling the meatballs, heat up fire roasted tomatoes in a cast iron skillet. When meatballs are finished remove from grill and cover with fire roasted tomatoes and fresh basil.

Wild Turkey Nuggets With Buttermilk Dressing

If you haven't filled a tag or tapped into that spring turkey in the freezer, get it done. These nuggets are great.

• 2 boneless, skinless turkey breasts
• 1 quart buttermilk
• 4 cups breadcrumbs
• 1 tsp garlic powder
• .5 tsp onion powder
• .5 tsp smoked paprika
• 1 Tbsp dried parsley
• Salt and pepper to taste
• 1 quart peanut oil (corn or canola oil can be used as well)

For recipe instructions, go here.

— Brad Fenson

Fat Venison Burgers With Italian Breadcrumbs

Here’s a venison burger recipe that outsmarts the lean-meat patty problem. It involves an egg, flavored bread crumbs and two little twists on tradition.

• 1½ pounds ground venison
• 2 cloves garlic, crushed
• 1 egg
• ¾ cup Italian breadcrumbs (Any brand is fine. I just use the IGA-brand crumbs from my small town’s only grocery store.)
• Salt and pepper
• ½ small yellow onion, chopped
• Mushrooms (optional)
• Cheese (optional)
• Bacon, thick cut (optional)

For recipe instructions, click here.

— Amy Hatfield

Wild Turkey Tenders

1 egg
1 tablespoon water
1 pound wild turkey breast, cut into 1-inch strips
1 cup all-purpose flour
1/2 cup canola oil
Salt and black pepper to taste

Beat egg with water. Dredge turkey strips in flour, dip in egg, then again in flour. Fry in oil in a cast iron skillet until brown and tender. Season with salt and black pepper. Do not overook. Serve immediately.
Makes 3-4 servings

— Jim Casada