Wild Game Stir Fry Recipe

Stir fry recipes are on the top of my list for best weeknight meals. It’s a quick way to throw together a satisfying meal in less than an hour, and stir fry works with any ground wild game. If you need to ration your meat you can cook with Japanese udon noodles, which heat up well the next day in leftovers.

The thick sauce that accompanies this stir fry is made using miso and peanut butter. Miso is a Japanese paste made by inoculating soybeans with koji to ferment. This fermentation imparts salty, umami flavors to the sauce.

Miso is getting easier to find at grocery stores. There is no great substitute for it, but using soy sauce to taste can work in a pinch.

Serving size


Time to make

45 minutes


8 oz. udon or soba noodles
6 oz. mushrooms, chopped
8 oz. – 1 lb. ground hog or any wild game
3 green onions, thinly sliced, dark green tops separated
4 cloves garlic, minced
1 tbsp. minced ginger
2 chili peppers, minced (optional)
3-4 baby bok choys, sliced crosswise (substitute with napa cabbage)
Oil for cooking
1 tbsp. toasted sesame seeds for serving

Miso Sauce
4 tsp. sweet miso paste (white or yellow)
3 tbsp. peanut butter
5 tbsp. lime juice
2 tbsp. honey
2 tbsp. soy sauce
1/4 cup water

Also works with

Any ground wild game

Special equipment

Large Wok


  1. Bring a large stockpot full of water to a boil. Cook the noodles according to the package. Drain well, shock with cold water and set aside until needed.
  2. Make the miso dressing by measuring out the ingredients and whisking together in a bowl until emulsified. Set aside.
  3. Heat a large wok over high heat. Pour roughly a tablespoon of oil in and add the mushrooms. Stir only to prevent from burning until they are golden brown. Remove from pan and set aside. 
  4. Drizzle in a little more oil and add the ground meat. Allow the meat to brown undisturbed on one side, and flip after the crust has developed. Quickly stir to break up the meat and cook all the way through. Pour in half of the miso sauce and mix. Remove the meat from the wok and set aside on a plate. 
  5. Wipe the wok down with a paper towel if needed. Add oil again and stir fry the aromatics: garlic, ginger, white green onion slices and chiles, if using. Cook until soft and return the browned mushrooms and ground meat. Stir in the baby bok choys and remaining miso sauce. The baby bok choys will wilt quickly, but you want the stems to retain a bit of a crunch. Cook until the mixture is well combined and then add the noodles. Use tongs to toss and mix together.
  6. Serve immediately with toasted sesame seeds and green onion tops.