main ingredient and wild game

790

Recipes

Cornish Hens With Pomegranate and Lemon

Posted by dicentra  

Food & Wine. Marinate overnight. WINE: 1996 Michel Tête Beaujolais-Villages. The juicy quality of this Beaujolais enhances the taste of the game hens without overpowering the garnish. MORE»

Recipe #329150

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Zahnstange Der Wildbret Bayerart (Venison Bavarian Style)

Posted by Celticevergreen  

This excellent recipe is from the Red Lion Inn, Boulder Canyon in Boulder, CO. Times listed do not include marinating time. This recipe is served with Red Cabbage (Krassnaya Kapusta). MORE»

Recipe #328520

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Cube Steak Parmigiana

Posted by Randy Goldberg MD  

Adapted from a recipe by SMR012 at allrecipes.com. MORE»

Recipe #328458

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Venison Chili & Corn

Posted by ChefKinder  

Great variation on chili, especially for those who prefer no beans. MORE»

Recipe #327983

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North Croatian Deer Goulash

Posted by nitko  

This goulash is very nice and heavy meal, suitable for winter period. Usually we use roe-deer (female, preferably young) because meat is tender. You can use second class parts of meat, muscles. We also put flour noodles (see Croatian flour... MORE»

Recipe #326911

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Elk Tenderloin All Dressed Up

Posted by Chefbari  

Elk Tenderloin filled with Grand Marnier Scallops Yield: 4 This particular Dish is great on a BBQ. Things You Must Do the Day Before: marinate Jumbo Scallops in 1 oz of Grand Marnier the day before. Things You Must Not Do : Do Not Cut... MORE»

Recipe #326402

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Rabbit in Mustard and Thyme Sauce As I Like It!

Posted by nitko  

This is simple meal. Do not use wild rabbits, but if you do not have rabbits, chicken or turkey can do. It will not be the same (rabbits have better taste and meat structure), but you will be satisfied. MORE»

Recipe #326271

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Buck Cabobs

(1 reviews) Posted by Chef #944559  

Venison Cabobs cooked on the grill. This is very easy, and the kids love to help make the cabobs. Your deer hunter will love it. MORE»

Recipe #325936

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Grilled Venison Tenderloin ( Backstrap)

Posted by Teri  

This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to be shared with the Zaar. It takes about 5 hours of marinading time. These also work well as an appitizer. MORE»

Recipe #325329

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Pot Full O' Coon

Posted by mightyro-cooking4u  

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 like me who enjoy a warm comforting dish... MORE»

Recipe #323282

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Southern Deer Burger

Posted by mightyro-cooking4u  

From GULLAH HOME COOKING THE DAUFUSKIE WAY. I have not tried this yet, but will when someone gives me some deer meat this winter. NOTE: I like spice, so I may spice it up with some SRIRACHA HOT CHILI SAUCE. MORE»

Recipe #323150

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Tender Grilled Dove

Posted by BK 2  

A flavorful and tender way to fix those freshly harvested doves. A twist on a common recipe among hunters. MORE»

Recipe #323106

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Pita Filling / Taco Meat

Posted by maha o' two  

This is awsome with homemade pitas, which you can also find on Zaar. It really makes alot, but it saves well in the fridge and is almost better the next day for leftovers. I like this recipe because it's a good way to get my family to eat... MORE»

Recipe #322063

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Elk Sausage With Bleu Cheese, Caramelized Apples and Onions Sand

Posted by mary winecoff  

I am sure that if you do not have elk sausage you can use regular sausage with this recipe. I found it on the Idaho State Department of Agriculture web site. MORE»

Recipe #321056

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Fried Prairie Chicken or Pheasant

Posted by Molly53  

Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #320749

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Venison Porterhouse Steaks W/Scotch Sour Sauce

Posted by Nana Lee  

Got this from my Yahoo group on ricecookers. I don't use wild game but I'm sure there are many of you out there who do. Hope you enjoy this. Maybe someday I'll try it with a regular porterhouse steak. MORE»

Recipe #318705

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Venison Steaks W/ Creamy Pepper & Brandy Sauce

(1 reviews) Posted by KLBoyle  

The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy! MORE»

Recipe #316870

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Ragu of Slow Braised Rabbit With Chickpeas,rosemary,&garlic

Posted by Nannaextraordinaire  

This a recipe from Ben O'Donoghue from the ABC Delicious Magazine (Australia). I haven't made this one as yet but my husband likes rabbit so I decided to keep this one to make some time in the future MORE»

Recipe #314815

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Five Pounds of Possum in Your Headlight Tonight

Posted by Secret Agent  

There's a song about a meal, (http://www.traditionalmusic.co.uk/folk-song-lyrics/Five_Pounds_of_Possum.htm) which would do just fine in your crockpot. Easy and economical and sure to please all the hillbillies in your family as much as it pleases... MORE»

Recipe #314130

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Elkiladas -- Elk or Beef Enchiladas

(1 reviews) Posted by JaneLi  

I am fortunate to get a supply of ground elk meat every winter from my father in-law, who is an avid hunter, and so thought I'd share a favorite recipe. You can substitute beef, pork, venison, chicken, or any other ground meat — but the richness... MORE»

Recipe #312653

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