main ingredient and wild game

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Recipes

Super Steak and Gravy

Posted by Chef Carper  

This is my Super Steak and Gravy.Its super easy to prep and taste like a 5 star restaurant dish ! Best part about this dish is that you can use any cut of steak and it will still be moist and delicious. MORE»

Recipe #377927

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Deer-Potato-Tomato Casserole

Posted by Dixie Vader  

After receiving several packages of fresh ground venison from a friend, I was asked to find some good recipes to use it up. This delicious casserole fit the bill exactly. Even my little sister, who hates tomatoes, any ground meat, and cheese,... MORE»

Recipe #376720

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Texas Venison Hash

Posted by McGelby  

Got this recipe from my sister-in-law and can't wait to try it. I'm not sure where it orginally came from. Posting it now so I don't lose it. :D MORE»

Recipe #376702

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Bambi Jerky

Posted by TCSmoooth  

Smoky, Spicy Venison Jerky. Easy to make, and a great way to utilize your Ground Deer Meat, which always seems to sit in the freezer forever. MORE»

Recipe #376269

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Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce

Posted by Debbie R.  

This is from "Best of Scandinavian Cooking".. Cjetost is a creamy, tan, Swedish cheese that has a rich, caramelly taste. It is really good just eaten with slices of raw apple too. I haven't made this yet. MORE»

Recipe #375690

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Diane's Pheasant Fingers

Posted by Chef TraceyMae  

Serve this as an appetizer with your favorite Ranch dressing for dipping. MORE»

Recipe #375403

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Alligator Hush Puppies

(1 reviews) Posted by FloridaNative  

Recipe from the 2003 Texas Gatorfest, these sound tasty. Serving sizes and yield are estimated. Prep time includes 10 minutes 'stand' time. Posted for ZWT5. MORE»

Recipe #373582

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Alligator Soup

Posted by Chocolatl  

This is Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5. MORE»

Recipe #373391

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Mustardy Pheasant Breasts

Posted by lindseylcw  

More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts. MORE»

Recipe #371906

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Fillet of Venison With a Wild Thyme and Blueberry Sauce

(1 reviews) Posted by lindseylcw  

This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a... MORE»

Recipe #371893

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Tender Cube Steaks

Posted by JollyBaker1817  

I use this recipe for venison cube steaks, which can be extremely tough if not cooked properly. You can use it for beef too. Either way it's delicious, flavorful and tender! Serve with rice, egg noodles, or mashed potatoes. MORE»

Recipe #370860

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Easy Crock Pot/Dutch Oven Rabbit

(1 reviews) Posted by MillaKette  

I got this from Huntingblades.com. It is suggested for "older (read tougher) rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste... MORE»

Recipe #368285

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Crocodile or Chicken Skewers With Cashew Nut Satay

Posted by KateL  

Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles. MORE»

Recipe #368087

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100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Posted by Hotwingcooker  

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using... MORE»

Recipe #368029

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Jarlsberg Filled Peppers (Jarlsbergfylt Paprika) from Norway

Posted by KateL  

Entered for safekeeping for ZWT. From Sons of Norway website, http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=JarlsbergPeppers.html. MORE»

Recipe #366931

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Seasoned Venison Kabobs

Posted by Chef #1192721  

Easy meal for venison roast or backstrap MORE»

Recipe #364981

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Igniter Jerky

Posted by littleturtle  

The texture of jerky made from ground meat is different jerky made from a roast, but both ways are good, and I think this is a bit easier. This is a great beginner recipe if you have access to all the equipment and ingredients. MORE»

Recipe #364691

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Cheeseburger Macaroni Casserole

(1 reviews) Posted by DaniW2007  

I love this recipe because it is so simple and you can prepare it the night before and have it ready to bake when you get home from work at night! I took a couple different recipes and put them together to make my own yummy dish!! When we make... MORE»

Recipe #364515

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Ground Venison Casserole

Posted by Diann is Cooking  

Amounts are approximate. Good lean ground venison is both healthful and apparently sustainable! For root vegetables I recommend a combination of turnip, celeriac and parsnip. For mushrooms I recommend ordinary white or baby bella. MORE»

Recipe #363613

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Hawaiian Style Jerky

Posted by Chef #1215902  

I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck! MORE»

Recipe #362878

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