Make and share this Barbecued Emu, Ostrich or Kangaroo Fillet recipe from Food.com.
Author: Old Magic1 Barfield
this is the way I do it for those tiny partridge that are brought home after a three day hunting trip.
Author: andypandy
Super tasty and easy to make. You can use regular beef, elk or deer. I use elk meat. Simmering the meat for an hour makes the meat super tender. You can serve this with either rice or noodles.
Author: STK FD WIFE
Isn't it nice when you already have food available that doesn't have to be defrosted and cooked? You just open the jar, add the spices you want, and whala! You have spaghetti or tacos, or lasagna or stroganoff...
Author: Sherry Blizzard
Make and share this Kangaroo With Shiraz Butter Sauce recipe from Food.com.
Author: Lee_tah
Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef.
Author: Ian Snell
This wild turkey breast is so tender and flavorful and certainly easy to prepare. The brining helps make it really tender.
Author: Donna Brown
This is my First Bear Recipe Hope you enjoy
Author: Catherine Ferensic
Buffalo tastes rich but is very lean - adding medium ground beef to it keeps these burgers juicy. We're fortunate to live near a buffalo ranch but if you don't & can't find it at the supermarket, a butcher...
Author: CountryLady
I am posting this recipe as a request for venison recipes. This is the only way that my family will eat deer meat, and it is also very tasty with regular steak. I skip the whole meat thing altogether,...
Author: Manda
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
Make and share this Smothered Rabbit With Tarragon Sauce (Chicken) recipe from Food.com.
Author: southern chef in lo
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the...
Author: The Flying Chef
This is a recipe that I have only eaten twice in my lifetime. Not that it wasn't good but I just couldn't get over it being roadkill to me even though it truly was not hit and laid by the road. Now I have...
Author: Zelda Hopkins
Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also...
Author: Peter J
Crocodile tastes similar to chicken but with a mild fish flavor. The tail is definitely the best part. This is how Chef Anthony Hendre prepares it in Port Douglas in Far North Queensland, Australia. This...
Author: NcMysteryShopper
Of course you dont have to use moose meat. Any type of ground meat works....of course since my dad has a few freezers full of Moose, Elk, Venison, Sheep, etc...i usually pick a more game-ier ground meat....
Author: Becky Hammond
Make and share this Venison or Beef steak marinade recipe from Food.com.
Author: Tara1183
Turtle soup or stew is no longer a popular item on today's menus, but it once graced the tables of the rich and powerful. The diamondback terrapin was considered a delicacy to eat and hunted almost to...
Author: Molly53
This really is a great method of cooking a turkey. The meat was practically falling off the bone it was so tender. The meat's juicy and succulent, while the skin gets slightly crisp. The herbs and veggies...
Author: Cindi M Bauer
My husband hunts and we always end up with several wild turkeys each year. This is a great way to cook it, and the whole family loves it! Yummy!
Author: jmills326
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped...
Author: The Flying Chef
I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served...
Author: The Flying Chef
This is one of my favorite ways to do cornish hens. Hope you all enjoy it!
Author: Amy H.
Make and share this Buttermilk Squirrel Pie recipe from Food.com.
Author: Chuck in Killbuck
Make and share this Venison Black Bean Chili recipe from Food.com.
Author: matthew.benigni
Make and share this Batter Fried Frog's Legs recipe from Food.com.
Author: MarieRynr
Not for the faint of heart... This is my husband's favorite meat for a sandwich. A little work, but worth it..
Author: deb baldwin
From Midwest Living magazine. Be sure and finely chop the onion and zucchini. There is also a 2 hour chilling time. Recipe for Thousand Island Slaw is added into the directions below.
Author: Bren in LR
Here's a nice recipe for a few young squirrels. Older ones seem to be a bit tougher and I usually fix them a little different.
Author: Chuck in Killbuck
I finally wrote down the exact amounts I used to get some great tasting jerky! The cayenne pepper is optional as it does spice it up a bit. The kids love it and its better than feeding them twinkees.
Author: Jim4227
This is one of the tenderest pieces of meat we've ever eaten. It's first marinated in a delicious red wine marinade then season-salted and herb-rubbed, bacon-wrapped then slowly grilled until done.
Author: Marisa Franca
Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I...
Author: Catnip46
Having a family full of hunters I am constantly trying to find ways to make venison without having it dry and tough. This is so good. The meat is moist, tender and flavorful. I serve this up with mashed...
Author: barbara lentz
These grilled skewers are easy to made and delicious. Serve with rice, sweet potatoes, or grilled carrots (as pictured) for a complete meal. I use deer steak in this recipe, but of course you can use beef...
Author: strawberrybird
The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce,...
Author: Tea Girl
Make and share this Maple Barbecued Caribou Ribs recipe from Food.com.
Author: Iowahorse
I am always looking for ways to cook venison at this time of year. By using a pressure cooker the roast comes out fork tender and it cooks fast.
Author: barbara lentz
I got this recipe from the back of the book "An Irish country doctor" Kinky really reminds me of my grandmother
Author: GingerlyJ
my husband being the avid hunter that he is, when my freezer was full to the brim, i had to do something with this deer, or lose it. wrong, didn't want that to happen, so, we took up canning it. it's great...
Author: phyllis mcdaniel
This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.
Author: matthew.benigni
This is a very low calorie, low fat, low carb, high protein food. Perfect for those wanting to shed a few pounds. Besides, who doesn't love frog legs. Taste like chicken!
Author: David04
Make and share this Junior League - Sauteed Quail With Dried Cherries recipe from Food.com.
Author: JLofAustin