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Go back to your primitive roots at Wild Game Grill

Posted on: January 25th, 2015 by Taryn Jeffries 8 Comments

More often than not, when you check out a restaurant’s menu, you’ll find that there rarely is an option that is unfamiliar; chicken, fish, pork or beef are the standards and if you’re in the right place these dishes will be presented beautifully.

The recently opened Wild Game Grill offers up the old standards while introducing some exciting new options that are incorporated into dishes so beautifully that if you didn’t know, well, you wouldn’t know what was hiding in there.

While there is nothing really out of the ordinary or outside of what you could get a hunting tag for the dishes are exciting and surprising. When introduced to the menu, you’ll notice that there are menu items noted with the WG initials; this is to let you know that the menu items contains a wild game component, in the event that your dining companions aren’t quite as adventurous.

What kind of meats are we talking about?

You’ll find bison, venison, elk, bull fries, wild boar, wild caught salmon, rabbit and antelope on the menu dotted in items like carnitas, chili, meatloaf and brats among others.

I had the opportunity to attend a tasting of their menu and was more than pleased by the delivery.Wild Game Grill Hummus

If you asked me what are the dishes that you cannot miss, I would have a few suggestions, based on the items that I was able to try (noting that I have not tried all menu items at this point). I am a sucker for hummus, and have specific tastes, thinking that my home made version is the best of course. The hummus at Wild Game Grill, however, is an old family recipe and since I am not Lebanese, like the holder of the recipe, I can’t hold a candle to this version. Each time the hummus was passed, be it on a pita chip or a cucumber round I could not pass it up. It was rich, creamy and had the slightest tang that lent to the depth and interest that kept calling me back.

Wild Game Grill Wild Boar SlidersAnother recommendation would be their Wild Boar Sliders. The boar does not come across as the slightest but gamey and the preparation and sauce create a smooth taste with a slight kick from the back of each bite. It bears mentioning that I am particularly fussy when it comes to certain foods. Like anyone I have a few items that I have not moved past my childhood distaste for and while I make every effort to suck it up when doing tastings, some things I just can’t move past. I bring this up only because coleslaw is one of those items that I just don’t care for. Being the trooper that I am, I took my firs bite of the slider with the coleslaw intact, and then my second and third bites as well. The coleslaw was not soupy or overly acidic and it actually complemented the meat perfectly. There may be hope for me yet.

Bison & Fontina QuesadillaI also tried the Bison & Fontina Quesadilla which provided a rich flavor that was married perfectly with the smoothness of the combined cheddar and fontina; the perfect party food.

Wild Game Grill Big 3 BratsIf you’re looking for a more substantial entrée, go for the Big 3 Brats,  combination of elk, venison and bison brats adorned with sauerkraut, sautéed onions and jalapenos served alongside sautéed veggies and fries.

Every Thursday they announce a new special that you won’t see on the menu, and exotic meat offering. If you follow them on Facebook you’ll be the first to know.

I envision Wild Game Grill as the perfect back drop to groups getting together to catch the latest game; they have a multitude of TVs and an excellent list of craft beers and specialty cocktails. On non-game nights bring in the whole family and enjoy their newly completed enclosed patio.

Wild Game Grill is a welcome addition to this area and I will definitely be making some return visits.

Wild Game Grill is located at 2445 E. Thomas in Phoenix. You can call 602.955.1142 for more information.

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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