This is a family favorite,all my kids,grandkids,and great grandkids loves rabbit.(in and out of the pot lol)I've cooked venison, bear,squirrel,turtle,quail,pheasant,and squib. No raccoon,snake,or opossum,I...
Author: Linda Woodham
We have been making this sausage recipe for years. Heavy on the fennel, garlic, and crushed red pepper. When made with natural hog casings they are wonderful grilled.
Author: matthew.benigni
With a beautiful combination of ingredients, this dish is perfect to serve for any occasion, impressing your guests!
Author: Francine Lizotte
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
My Little brother often makes these. The have the texture of a gizzard. even my little kids love them
Author: GingerlyJ
this is the first squab recipe I tried. My uncle Gary made it for me. This recipe can also be made with grouse.
Author: GingerlyJ
Always looking for ways to change roasts around so the family does not get tired of them. This is amazing!!!!! I used a crock pot and venison, have used this on beef tho and it is always AMAZING!!!
Author: Cathy Smith
An old recipe that is quite inexpensive if your hunter's been successful. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Muskrat Meatpie is served in pie shaped wedges. Try it with rice and greens. You'll love it. It tastes like chicken.
Author: Elaine Brown
One day hubby came home with a few pigeon breasts, a couple of hares...so we thought it was the perfect time to make a raised pie. We had some wild boar and duck breasts in the freezer so added that to...
Author: Amanda P
Caribou Sausage recipe 44
Author: Jess Pryles
This recipe I modified from a kraft recipe for chicken strips. All I had was partridge and what was in the cupboard. I had thrown it together for my son and when it was finished, he's lucky that he got...
Author: zzzdreamerzzz
Nice flavor. Watch the thickness of the meat the thinner it is the faster it will cook. Be sure to rest the meat on carving board covered with foil for at least 10 minutes for thin cuts and 15 for thicker...
Author: barbara lentz
When making venison heart this way it is like a filet mignon. It melts in your mouth and is delicious. Venison heart is a great source of protein and B vitamins. If you don't tell them no body would know...
Author: barbara lentz
The goat variety! Originally from theodora Fitzgibbon's 1963 book "Game Cooking". Cooking times are guesses.
Author: Missy Wombat
A small town near us has a Rabbit festival every year in the spring. Like any other fest they serve everything stick ..they have fried rabbit and grilled rabbit on a stick..tasty but this old man was selling...
Author: Debbie W
This sauce compliments Duck, Salmon, pork, Ham and Roast Turkey.5/18/15.
Author: Karl Strasser
My dads recipe for ground venison. You could also use canned venison or ground beef, turkey, or chicken.
Author: barbara lentz
best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms
Author: Ann DeLong @annypanny
A delicious way to cook a moist turkey. 62
Goose has a deep, unique flavor that pairs perfectly with taco seasoning. This recipe is fast and easy. Perfect for wild game newbies.
Author: thebrokelife
Make and share this Super Mega Ultra Terrine recipe from Food.com.
Author: 16X6807
There are advantages to eating buffalo meat because it is lower in calories, lower in fat, has a wonderful flavor and is very tender. It's important to roast buffalo at a lower temperature than you would...
Author: Chef Shadows
This is a claimed orphan recipe. It sounded so good I just had to have it
Author: Stormy Stewart
This is a very popular recipe in Sweden, using two popular ingredients- reindeer meat and chanterelle mushrooms. If you can't find reindeer, venison will work just as well. For a traditional dinner, serve...
Author: IngridH
I found this while researching PNW foods/recipes. It can be found in 'Where People Feast - An Indigenous Peoples' Cookbook'. By Dolly and Annie Watts. Published by Arsenal Pulp Press, Vancouver (www.arsenalpulp.com)....
Author: Beth Renzetti
If you are lucky enough to get some Venison(deer)meat you should try this easy and quick recipe with some ground meat, it's another way to enjoy Good Food
Author: Cheryl Culver
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
Howdy Ya'll I hope enjoy my new Venison stuff Bell Peppers.!
Author: Mallory Williams
This Game Lasagane recipe was highly recommended by Guardian Food Critic Tom Parker Bowles during ITV's Food Glorious Food series for ITV in the UK. See www.etruscany.co.uk for more details and yara very...
Author: Patrick W.
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
This is my Grandmothers recipe, my family did a lot of hunting and fishing in the years while I was growing up,my Mother put this recipe in the Hospital Auxiliary Cook book in 1974, I never ate Squirrel...
Author: Linda Smith
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
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
Make and share this Alligator Sauce Piquant recipe from Food.com.
Author: gailanng
I found this recipe years ago at The Outdoor Lodge at http://www.theoutdoorlodge.com. I haven't made this before so times and servings are estimates.
Author: Vicki Butts (lazyme)
Although wrapping bacon around them and sticking a jalapeño down the middle is a great way to prepare dove, this is a great recipe when you are looking to switch things up a bit and impress your hunting...
Author: Chef E. Scott
I came up with this recipe idea in the shower one morning. Or as my son likes to say, "cooking in the shower again?" It turned out better than expected. Hope you like it.
Author: Carol Davis
Plover are a farm-raised game bird in the U.S. and are sometimes imported from Europe. Substitute doves, squab, young pheasant or chicken cut into small pieces, if desired. From the Creole chapter of the...
Author: Molly53
When visiting a family farm in Kansas, we ended up bringing home quite a few pounds of bison. Bison is a wonderfully lean meat with deep flavor that is perfect for using in recipes like this. Following...
Author: Martha Ray Deen
I got this recipe off of Williams-Sonoma. I did very little tweaking, because this is a classic. I found out I love, love meatballs. I didn't get a photo because they where eaten up to fast. "I raise my...
Author: deb baldwin
Lean, Easy, and a change from Beef Goes well with long grain and wild rice, sauteed spinach with toasted pine nuts. Something quite different for a intimate dinner party. Wine match: Petite Sirah or Australian...
Author: Woofer
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
Where I live, we eat alot of wild game. Being tired of the same old thing, I searched recipes & did some modifying(as I do on all my recipes) & came up with a recipe of my own.You could also use this on...
Author: Peggi Anne Tebben
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