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10 Wild Game Hors D'oeuvres Recipes for Christmas Parties

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Wild goose hors d'oeuvres are among those featured on this page

Wild goose hors d'oeuvres are among those featured on this page

Wild Game Appetizers for the Holidays

Wild game of many different types is in its seasonal prime in the lead right up to Christmas. This means that a delicious alternative main dish can easily be found for the festive table, such as loin of venison, but it also means that the opportunity exists to serve game of many different types in the form of tasty and original hors d'oeuvres at Christmas parties and get-togethers. The 10 recipe ideas featured on this page use wood pigeon and wild goose breasts to create the ensembles but many other types of regional birds and animals could easily be used instead by simply adjusting the cooking method and time where necessary.

How to Prepare Pigeon Breasts for Hors D'oeuvres

  1. Pour a little vegetable or sunflower oil into a large nonstick frying pan or a skillet and bring it up to a high heat.
  2. Season the pigeon breasts on both sides with salt and pepper and fry on the high setting for 2½ minutes each side.
  3. Remove to a holding plate, cover with foil and allow to rest for a minimum 5 minutes. The pigeon should remain a little bit pink inside or it will be tough and dry.
  4. Lift the pigeon breasts one at a time to a chopping board and use a fork in your weaker hand to hold one end of the breast while slicing at a 45-degree with a very sharp knife. You should get 4 to 6 suitable slices from each fillet.
Pigeon, tomato and cucumber cracker hors d'oeuvres

Pigeon, tomato and cucumber cracker hors d'oeuvres

1. Pigeon and Horseradish Salad Crackers

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 4 servings

Ingredients

  • 4 salt and pepper crackers
  • 4 thin slices medium tomato
  • 4 thin slices (English) cucumber
  • Salt and pepper
  • 4 cooked pigeon slices
  • 2 teaspoons hot horseradish sauce
  • 1 teaspoon freshly chopped parsley

Instructions

  1. While the pigeon breasts rest, cut each cucumber and tomato slice in half and arrange two semi-circular pieces of each, overlapping alternately, on top of each cracker.
  2. Lay a pigeon slice on top in each instance, followed by ½ teaspoon of horseradish sauce.
  3. Scatter a little bit of chopped parsley over the horseradish sauce for service.
Pigeon and red pesto on toast hors d'oeuvres

Pigeon and red pesto on toast hors d'oeuvres

2. Pigeon and Red Pesto Toast Bites

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 4 servings

Ingredients

  • 2 slices bread
  • 4 teaspoons red pesto
  • 4 cooked pigeon slices
  • 1 teaspoon freshly chopped coriander/cilantro

Instructions

  1. Put the bread on to toast until golden.
  2. Use a cookie cutter or a suitable drinking glass to cut two circles from each slice of hot toast.
  3. Spread 1 teaspoon of red pesto carefully over each toast circle.
  4. Lay a pigeon slice on top of the red pesto and scatter with a little fresh chopped herb to garnish.
Pigeon and Ardennes pate crackers

Pigeon and Ardennes pate crackers

3. Pigeon and Ardennes Pate Crackers

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 4 servings

Ingredients

  • 4 rosemary and garlic crackers
  • 4 teaspoons Ardennes pate
  • 4 thin slices medium tomato
  • Pinch salt
  • 4 cooked pigeon slices
  • 1 teaspoon freshly chopped parsley

Instructions

  1. Spread 1 teaspoon of pate carefully over each cracker.
  2. Top the pate on each cracker with one of the tomato slices and lightly season the tomato with salt.
  3. Place a pigeon slice onto each assembly and garnish with a little parsley.
Pigeon and red pepper hummus rice crackers

Pigeon and red pepper hummus rice crackers

4. Pigeon and Red Pepper Hummus Crackers

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 4 servings

Ingredients

  • 4 mini sweet chilli rice crackers
  • 4 teaspoons red pepper hummus
  • 4 slices cooked pigeon
  • 1 garlic clove, peeled and grated
  • 1 teaspoon freshly chopped coriander/cilantro

Instructions

  1. Spread 1 teaspoon of hummus carefully onto each rice cracker.
  2. Rub a little bit of grated garlic onto each pigeon breast slice with your fingertip before sitting on top of the hummus.
  3. Garnish with the chopped fresh herb.
Tomato halves stuffed with chilli spiced pigeon and guacamole

Tomato halves stuffed with chilli spiced pigeon and guacamole

5. Pigeon and Guacamole Stuffed Tomatoes

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 4 servings

Ingredients

  • 2 small to medium tomatoes
  • Salt
  • 4 cooked pigeon slices
  • Hot chilli powder
  • 4 teaspoons guacamole
  • 1 teaspoon freshly chopped coriander/cilantro

Instructions

  1. Very carefully, take as thin a slice as you can from the two sides of each tomato. This is simply to allow the halves to sit steady on the serving plate and not roll around.
  2. Cut each tomato in half down through the central core and scoop out and discard all the seeds and pulp with a teaspoon.
  3. Season the insides of each tomato half with a little sprinkling of salt.
  4. Scatter a little hot chilli powder over each pigeon slice before carefully stuffing one into each tomato half to form an inner lining.
  5. Spoon 1 teaspoon of guacamole into each tomato half and garnish with the chopped herb.

How to Prepare Goose Breasts for Hors D'oeuvres

Unlike the pigeon breasts, the goose breasts should not be cooked whole when making hors d'oeuvres. They should instead be sliced across the way for quick and even cooking.

  1. Lay the goose breast on a chopping board and use a very sharp chef's or carving knife to slice to a thickness of ¼ inch.
  2. Pour some oil into a nonstick frying pan and bring it up to a very high heat.
  3. Season the goose strips lightly on both sides before frying on a high heat for 1½ minutes each side.
  4. Lift the strips to a holding plate, cover with foil and leave to rest for at least 5 minutes before cutting each strip in half for use in the relevant recipe.
Goose strips and Brussels pate with redcurrant jelly crackers

Goose strips and Brussels pate with redcurrant jelly crackers

6. Goose, Brussels Pate and Redcurrant Jelly Crackers

Cook Time

Prep time: 10 min

Cook time: 3 min

Ready in: 13 min

Yields: 4 servings

Ingredients

  • 4 salt and pepper crackers
  • 4 teaspoons Brussels pate with garlic
  • 2 cooked goose breast strips, halved
  • 2 teaspoons redcurrant jelly
  • 1 teaspoon freshly chopped parsley

Instructions

  1. Spread 1 teaspoon of pate onto each cracker.
  2. Lay a piece of goose on top of each pate spread cracker.
  3. Top each piece of goose with ½ teaspoon redcurrant jelly.
  4. Garnish with a little parsley.
Goose and smoked paprika dusted cream cheese crackers

Goose and smoked paprika dusted cream cheese crackers

7. Goose and Cream Cheese Crackers

Cook Time

Prep time: 10 min

Cook time: 3 min

Ready in: 13 min

Yields: 4 servings

Ingredients

  • 4 cheese crackers
  • 4 teaspoons garlic and herb cream cheese
  • Smoked paprika
  • 2 cooked goose strips, halved
  • 1 teaspoon freshly chopped coriander/cilantro

Instructions

  1. Spread each cracker with 1 teaspoon of the cream cheese and scatter lightly with some smoked paprika.
  2. Lay a piece of goose on each cracker and garnish with the chopped coriander/cilantro.
Goose, red pepper strips and mixed fruit chutney on eggy bread

Goose, red pepper strips and mixed fruit chutney on eggy bread

8. Goose and Fruit Chutney Eggy Bread Bites

Cook Time

Prep time: 10 min

Cook time: 9 min

Ready in: 19 min

Yields: 4 servings

Ingredients

  • 2 slices bread
  • 1 large egg (duck egg is ideal)
  • Salt and black pepper
  • Pinch hot chilli powder
  • Sunflower or vegetable oil for frying
  • 4 teaspoons peach and butternut squash chutney (or similar)
  • 2 cooked goose strips, halved
  • 1 teaspoon freshly chopped coriander/cilantro
  • 12 thin 1-inch strips red bell pepper

Instructions

  1. Use a cookie cutter or drinking glass to cut 2 circles from each slice of bread.
  2. Bring the pan used to cook the goose back up to a high heat (adding more oil if necessary).
  3. Break the egg into a flat-bottomed bowl and season with salt, pepper and a little chilli powder before beating with a fork to combine.
  4. When the pan is heated, dip the bread circles in the egg combination before adding to the pan, reducing the heat slightly and frying for a round 3 minutes each side until golden and crispy.
  5. Remove the fried bread to a plate covered with kitchen paper and pat gently on top with a second sheet of kitchen paper. Leave for a couple of minutes to drain and cool.
  6. Spread 1 teaspoon of the chutney on each slice of eggy bread before topping with a piece of goose and garnishing with some freshly chopped herb.
  7. Lay 3 strips of red bell pepper on each ensemble.
Goose and cranberry sauce on rosemary and garlic crackers

Goose and cranberry sauce on rosemary and garlic crackers

9. Goose and Cranberry Sauce Crackers

Cook Time

Prep time: 10 min

Cook time: 3 min

Ready in: 13 min

Yields: 4 servings

Ingredients

  • 4 garlic and rosemary crackers
  • 4 teaspoons cranberry sauce
  • 4 thin slices (English) cucumber
  • Salt
  • 2 goose strips, halved
  • 1 teaspoon freshly chopped parsley

Instructions

  1. Spread 1 teaspoon of cranberry sauce on each cracker.
  2. Lay a cucumber slice on each cracker and season lightly with salt before topping with a piece of goose.
  3. Garnish with the parsley before service.
Goose and coconut satay oatcakes

Goose and coconut satay oatcakes

10. Goose, Bell Pepper and Coconut Satay Oatcakes

Cook Time

Prep time: 10 min

Cook time: 3 min

Ready in: 13 min

Yields: 4 servings

Ingredients

  • 1 square inch piece of red, yellow and green bell peppers, finely diced
  • 1 garlic clove, peeled and grated
  • Pinch hot chilli powder
  • Salt and pepper
  • 4 fine milled oatcakes
  • 4 teaspoons coconut satay dip (with lime and chilli)
  • 2 cooked goose strips, halved
  • 1 teaspoon freshly chopped coriander/cilantro