From the Cookbook "A Book of Recipes" by St. John Berchmans Church, friends and neighbors, Galena, Alaska sometime between 1980-1988. I have NOT made this, just found it an interesting bit of regional...
Author: KATE P
Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden...
Author: Traeger Kitchen
This recipe combines the sophisticated flavors of Duck L'Orange and red potatoes with the spicy, hungry man flavors of a good old-fashioned Texas chili for a one-of-a-kind original dish. Enjoy!
Author: Al Ortiz
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
Author: Vicki Butts (lazyme)
From Clean Eating Magazine. This was really flavorful! I made it with seitan pieces and skipped the oil. The relish would be great over chicken too.
Author: yogiclarebear
My version of a chili recipe that I got partly off the internet and combined it with my recipe. The longer this simmers the better it taste.
Author: deb baldwin
A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is...
Author: Vicki Butts (lazyme)
This is very healthy. The only red meat we eat is whatever my husband can harvest. And during hunting season, we have plenty of venison.
Author: Debra Birt
I picked up this recipe years ago and it is one of my favorites when we've been blessed with a brace of wild pheasants...the apple cider and paprika gives it a wonderful flavor. Feel free to replace the...
Author: Dan Hammond
Something I prepared using a small spirit fish smoker with mesquite sawdust but any hot smoker should do the trick. For the pepper use your favourite mix or things like Cajun seasoning would work well,...
Author: Peter J
My husband is a deer hunter but I'm not crazy about venison. I keep searching for recipes that disguise the gamey taste. Wine, anyone? (Plus we grow black currents!)
Author: Carolyn Haas
Can be made with beef, venison, or elk. We usually have a lot of deer and elk meat in the freezer so I use that in place of the beef. My husband LOVES it!
Author: Elke Houser
Great way to use up that ground Venison after deer hunting season is over. Of course you can use ground beef. You can also put this over mashed potatoes or hot noodles
Author: barbara lentz
The meat is so tender and the gravy is so rich and delicious. Great to start in crock pot in morning then come home and make the potatoes and vegetables and ready to serve in less than 30 minutes
Author: barbara lentz
LPC: Low Pressure Cooker This is not a pressure cooker like your grandma has..cooks with low pressure. Almost like a crock pot but faster. Keeps flavors together and so the need for a lot seasonings. Use...
Author: deb baldwin
I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely...
Author: The Flying Chef
My neighbor gave me a few pounds of venison, so I wanted to create something new.
Author: Cara Noyes
What to do with all your moose or wild game? I had about 5 lbs of moose that I didn't know what to do with. It looked pretty grizzly and fatty to me. I cut off the fat, and trimmed it. I cooked this in...
Author: Sherry Blizzard
So good. The fennel melts in your mouth and gives the stew a wonderful flavor. This is a recipe I tweaked from a Venison stew recipe my dad had. This recipe works really well with a heat diffuser (if you...
Author: barbara lentz
Mark's dad hunted to feed his Polish family. This clearly is one recipe from that...
Author: Megan Stewart
I've never had alligator before and never thought of it in chili, so this recipe caught my eye. Wow! The mix of meats is just right. You can taste the creole seasoning added, but it's not overwhelming....
Author: William Smith
This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer!...
Author: JustJan
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
If you want to try venison out for the first time, this is the recipe to do it with. Do not omit the sour cream it is the key to these moist little burgers.
Author: Kathy Williams
This is really good. You can just use ground beef if you want. You could also just make patties too. It is great served with hot noodles or mashed potatoes.
Author: barbara lentz
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley @RevBJFriley
This time of year I am always trying to come up with new ways to cook venison. Using a pressure cooker helps the venison to cook so tender it just falls apart. You don't have a pressure cooker you can...
Author: barbara lentz
Here's another James Beard classic. We used to make this for our anniversary every year. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually...
Author: Vicki Butts (lazyme)
This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.
Author: Baby Kato
Delicious sauce. Next time I am going to puree the sauce and keep the solids to make a thicker richer sauce
Author: barbara lentz
great casserole. Love the Southwestern spices. Really gives the casserole nice flavor.
Author: barbara lentz
Our Cornish game recipe is specific for hunters and grilled Cornish hens, let the flavorful smoke encircle your poultry recipe to enhance the big game recipe's natural flavors. Pellet grills are the...
Author: Traeger Kitchen
Schnitzel is typically made with veal that's been pounded thin and pan-fried. We loved the wild game twist of using pheasant. Pheasant has a similar taste to chicken. It has a milder flavor than other...
Author: Dan Hammond
I make this every time I get ground venison. And I personally cook it on low over night
Author: Kim Sprowl
I was craving crab cakes but I didn't have any crab meat on hand. I decided to create a similar dish using Mahi Mahi. Instead of bread crumbs or flour I used dried corn bread crumbs. They turned out so...
Author: Tammy Brownlow
Definitely one of the best ways to cook a duck. See cooking times in the directions.
Author: Jo Zimny @EmilyJo
I am not much of a venison lover but this recipe I Love!! very tasty and the meat gets so tender. give it a try and let me know what you think.
Author: Ann McCue
Make and share this Rip Roarin' Rattlers (Rattlesnake) recipe from Food.com.
Author: LoversDream
This is based on a recipe I got from a friend in the early 70s. Cooking has really evolved since then - original used catsup as well as canned mushrooms b/c in those days fresh ones were not common to...
Author: Carolyn Haas
My husband found this recipe online and, while he is a terrific cook - This is BY FAR the best thing that he makes. While we have always been fortunate enough to have vension in the freezer, I'm sure that...
Author: Rene Palmer
It's that time of year again. What to do with all this venison. This is a delicious recipe and great served with mashed potato or hot cooked egg noodles.
Author: barbara lentz @blentz8
This recipe came from a friend at church. They were a favorite of my kids.
Author: Joyce Lowery
Found this recipe on back of Kraft Fat Free Shredded Mozzarella It is healthy and only 290 calories per serving. Granddaughter tried it and loved it.
Author: Beverly Harris
I began making jerky in 1997. I usually make about 20-30 batches per year. I have tried a myriad of recipes and finally came up with my own that I have used almost exclusively for the past 5 or 6 years....
Author: Uncle Eddie
This is my family's favorite way to eat venison. Photo taken by my daughter Alisyn.
Author: judy williams
I am not a big fan of venison but do enjoy this dish. I soak the venison steaks in water with cider vinegar and salt for about 8 hours before cooking. This helps to remove some of the "gamey" taste.
Author: sherri block
This recipe is one of my Hubby's favorites. If you are not fortunate enough to have venison you may use beef for this recipe. This is a Heart Healthy recipe that I have been serving to family and friends...
Author: Carolyn Hawkins