As of Friday, June 21, summer officially arrived. As such, it's time for outdoor outings and outdoor feastings. But instead of grilling the same old burgers and hot dogs, why not substitute those with some fish and wild game that you caught or shot?

The National Shooting Sports Foundation has printed a pot purri of wild game recipes that will add some zest to your outdoor barbecuing. And the recipes such as Gobblin' Good Chile, Stuffed Venison Tenderloin, Venison Meatballs with Sauerkraut and Cranberry, Chick on a Stick (using pheasant or grouse), Crispy Fish with Citrus Aioli, Portabella Mushrooms with Pheasant, Hobo Fish Stew, Steubenville Venison Pasta, Venison Pozole or Texas Venison Chili, sound mouth watering.

While all their names are delightful, here are three that should please and appease you and your guests, some of which probably think all food has to be bought at Wegmans.

JALAPENO BACON WRAPS

Ingredients: Venison backstrap or tenderloin, bacon, jalapenos, Zesty Italian Salad Dressing, steak seasoning, wooden skewer's (soaked in water before use).

Directions: Cut venison backstrap or tenderloin into 1-1.5-inch cubes and marinate in Zesty Italian Salad Dressing overnight or at least several hours.

Cut the stems off the jalapenos, cut in half lengthwise, deseed, and cut each half into 2 or 3 pieces.

Cut bacon slices in half, place marinated venison cubes into jalapeno pieces, wrap with bacon, and pierce on wooden skewers. Season lightly with your favorite steak seasoning.

Cook on medium heat, preferably oak or charcoal coals, until bacon is cooked thoroughly, but do not cook too quickly.

Serve with fresh green salad.

THAI TURKEY SPRING ROLLS

Ingredients: One pound wild turkey breasts, olive oil (for frying), extra virgin olive oil (for seasoning), fresh-squeezed lemon juice, fresh ground pepper, cucumber strips, tomato - thinly sliced, carrot strips, endive or lettuce leaves, Thai rice spring roll wrapper (round), salt, watercress sprigs, sweet chili sauce, crushed peanuts, Cilantro sprigs.

Directions: Lightly pound wild turkey breasts into three-quarter inch thickness. Season with salt, pepper and lemon juice. Pan-fry it in olive oil until both sides are lightly browned and meat juices run clear. Let cool, slice into half-inch strips and soak turkey breasts in dressing made from three parts lemon juice, one part extra virgin olive oil, pepper and salt. Refrigerate meat until chilled.

Soak one rice wrapper in water until soft, place on a plate or cutting board and assemble roll. Use turkey meat, watercress, cilantro, cucumber, tomato and carrot combinations as filling and use lettuce and rice paper as the outer layers of the spring roll wrap. Chill spring rolls in frig and serve with sweet chili sauce and the crushed peanuts.

MARINATED & GRILLED SEA BASS (or striper or

mahi mahi)

Ingredients: 3 tablespoons of soy sauce, juice of one lemon, quarter cup of Marsala Wine, half-teaspoon salt, 1-teaspoon dry ginger, 4 garlic cloves diced, 4 sea bass (or substitutes) steaks, and 2 scallions cut into 2-inch slivers.

Directions: Combine first 6 ingredients and marinate fish in the frig for 2 hours. Afterward, remove the fish from marinade and place on a hot grill. Thickness of fish determines length of cooking time, but generally will be about 10 minutes. Top with scallions to serve.

Now aren't these better than dogs and burgers? Guaranteed, your guests will be won over by these wild delectables.