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
This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris...
Author: The Flying Chef
This is a wonderful rabbit dish it is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.
Author: Baby Kato
great casserole. Love the Southwestern spices. Really gives the casserole nice flavor.
Author: barbara lentz
This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some...
Author: Tea Girl
This recipe is from week 16 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Australia is my 16th stop. Much of the food served in Australia is indistinguishable...
Author: GiddyUpGo
Make and share this Kangaroo Fillet With Pepper Sauce recipe from Food.com.
Author: Single Serve
Lean sirloin roast should be cooked rare so it stays tender; the mushroom jus helps keep the meat moist. The roast must cure overnight, which will also keep it juicy. Rewarm the sliced leftovers in the...
Author: Chef Shadows
Make and share this Alligator Sauce Piquant recipe from Food.com.
Author: gailanng
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 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
My neighbor gave me a few pounds of venison, so I wanted to create something new.
Author: Cara Noyes
I haven't tried this, but plan to soon. This came off the package of ground buffalo meat, from Great Range Brand
Author: Fancy Free
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 Barbecued Alligator Tail recipe from Food.com.
Author: Old Magic1 Barfield
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
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
Make and share this Buttermilk Squirrel Pie recipe from Food.com.
Author: Chuck in Killbuck
Snapping turtles were once prized for their meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947. If you don't have access to turtle...
Author: Molly53
My grandsons visited and left some cans of AW Root Beer. I decided to try it in a sauce for wild duck. I bagged several wild ducks while hunting the salt water flats near Rock port, TX. It is a rather...
Author: Dickeats
Howdy Ya'll I hope enjoy my new Venison stuff Bell Peppers.!
Author: Mallory Williams
Traditional sauce made with a true Aussie ingredient. Will have a slightly 'gamey' flavour. This is much lower in fat (and cholesterol) than when made with beef. Due to Roo being so lean water needs to...
Author: auntchelle
This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill...
Author: JustJanS
Make and share this Roast Guinea Fowl with Brie recipe from Food.com.
Author: JustJanS
A flavorful and tender way to fix those freshly harvested doves. A twist on a common recipe among hunters.
Author: BK 2222
Tasty meat! Excellent sauce! From John Owen via The Seattle Intelligencer (great name for a newspaper, huh?) If your meat is a cheaper cut, you might want to tenderize it first. Or simmer it for a longer...
Author: Jezski
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
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
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)
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 is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
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
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)
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
Tired of Chicken and Dumplings? Have any left over dove from the Fall's hunt? Try this. Totally different with the beef broth and the liverish dove breast. I would like to try it reducing the broth and...
Author: Chef Jeff Garland
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
Make and share this Dijon Mustard Alligator Medallions recipe from Food.com.
Author: David04
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 good in the smoker . I smoked till internal temp was 165. Can be baked and not wrapped in bacon.
Author: Joyce Stone
Best Venison Swiss Steak recipe 168
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
A great rub mix to keep on hand for meat and vegetables! Store in am empty Parmesan container and shake it out when needed.
Author: Aroostook
Ground duck adds a richness to this simple bolognese, but is still lower in fat...delicious twist...and the ducky wears bowtie pasta for fun !
Author: Lori McLain
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
Make and share this Junior League - Sauteed Quail With Dried Cherries recipe from Food.com.
Author: JLofAustin
Many of my friends say this is their favorite dish of mine. I think the key is the bacon. I like it at the high end of the spices and more salt seems to bring out the flavors. Sometimes I add celery, red...
Author: sacredmama
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
Mark's dad hunted to feed his Polish family. This clearly is one recipe from that...
Author: Megan Stewart
This is From the Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada.
Author: Iowahorse