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
Traeger's standing venison rib roast recipe puts this deer roast directly onto the wood pellet grill for wild and gamey wood-fired flavor.
Author: Traeger Kitchen
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 Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5.
Author: Chocolatl
From the cookbook Cooking From the Heart with Sam Choy.
Author: Vicki Butts (lazyme) @lazyme5909
This is from GULLAH HOME COOKING THE DAUFUSKIE WAY. I have prepared coon hash which is posted on Zaar but this one is different in that coon pieces are used like you would chicken. For all you Southerners...
Author: mightyro_cooking4u
Extremely easy and really good- throw out all of your other chili recipes- this is the one- all guys want- and will kill for- again and again!
Author: Chef bigbill
Make and share this Butchered Rattlesnake recipe from Food.com.
Author: LoversDream
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
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley @RevBJFriley
Make and share this Venison Heart Sweet Potato Hash recipe from Food.com.
Author: argie498
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
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley @RevBJFriley
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
Don't worry about the alcohol in the wine...it evaporates at a relatively low temperature, leaving only wonderful flavor. If you cannot source turtle meat, feel free to substitute chicken. From the Southern...
Author: Molly53
The goat variety! Originally from theodora Fitzgibbon's 1963 book "Game Cooking". Cooking times are guesses.
Author: Missy Wombat
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
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.
I found this online and we were blown away at how good it was. You could probably sub the antelope with venison or elk.
Author: HeidiSue
The term "booyah!" has grown popular as an expression of satisfaction or praise. To locals of Brown, Kewaunee and southern Door counties, "a booyah" is also an event - a church picnic, family reunion or...
Author: MadCity Dale
This is my family's favorite way to eat venison. Photo taken by my daughter Alisyn.
Author: judy williams
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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 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
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)
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
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
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
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
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
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
A ridiculously simple recipe. The whole family hunts, so we typically cook it with a venison roast. A boneless beef roast works just as well. Serve with a cold iceberg salad and soft bread for sopping...
Author: Rick B.
This recipe came from a friend at church. They were a favorite of my kids.
Author: Joyce Lowery
Delicious roast buffalo with an orange glaze a yummy gravy and roasted garlic sprouts with pancetta. I also served mine with sweet potato mash. Please note all ingredients listed below except bison are...
Author: The Flying Chef
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
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
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
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
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
A delicious way to cook a moist turkey. 62
I got this recipe at a local Farmers market, but have modified slightly. The recipe use sous vide method to cook the meat but as most of us don't have a vaccum packing machine in our kitchens I have gone...
Author: Coasty
Definitely one of the best ways to cook a duck. See cooking times in the directions.
Author: Jo Zimny @EmilyJo
We were given some ground venison and this is what my husband made. Venison can have a tendency to be a bit dry. This recipe solved that problem & they were delicious!
Author: Lauren Conforti
A family recipe....One of those dishes that tastes as good as it smells. Cook roast 20 minutes per pound for medium rare, remember to baste often during roasting to ensure a tender roast.
Author: Baby Kato
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
UH...OK... Now this is old southern cooking. I typed this one exactly how it was written. HUM!! How many people Will a possum serve anyway? Poor Poor Possum, or is it Opossum?
Author: Cookin In Texas