main ingredient and wild game

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Recipes

Cherokee Meatloaf

Posted by Tamera Price-Hoyle  

This is another old family favorite that has been around for a while. I have no idea why it is called "cherokee" meatloaf unless it is because traditionally it is used with venison rather than your standard ground beef. Great alternative if you... MORE»

Recipe #43712

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Venison Mincemeat

Posted by Aroostook  

Aunt Jewel was a reknown woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for... MORE»

Recipe #42874

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Ragout d'oie au Chou (Cut-Up Goose Braised with Cabbage)

Posted by papergoddess  

Julia Child's recipe for braised goose with cabbage. You can leave out the cabbage and just braise the goose if you like. Submitted in reply to a request. MORE»

Recipe #42627

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Breaded Deer Steaks

(1 reviews) Posted by mmlwjr  

best ever MORE»

Recipe #42380

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Stuffed Heart

Posted by Tara  

I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal. MORE»

Recipe #40619

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Simple Sauteed Frog's Legs

(6 reviews) Posted by Chuck in Killbuck  

When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking. MORE»

Recipe #40405

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Marinade for Venison

(2 reviews) Posted by Dreamgoddess  

A friend from work gave me this recipe. If you like venison, you should really give this recipe a try. Enjoy! MORE»

Recipe #40275

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Venison Pot Roast

(23 reviews) Posted by Tara  

Dh taught me how to make venison roasts when we met. Tastes just like any pot roast to me. MORE»

Recipe #40208

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Kangaroo Steaks with Marinated Mandarins

(1 reviews) Posted by Ian Snell  

Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef. MORE»

Recipe #40060

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Dutch Oven Dove

(1 reviews) Posted by Miss Annie  

The gravy is almost as good as the doves. Serve it over a wild and white rice combination or serve it on brown rice. MORE»

Recipe #40047

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Devilish Dove

(2 reviews) Posted by Miss Annie  

These little appetizers are an all time favorite of Texas hunters. Just know that they are very hot with the rub and the jalapenos, so eat with caution. Prep time includes marinating 24 hours. MORE»

Recipe #40044

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Chiltepin Doves

Posted by Miss Annie  

A recipe that was requested. The Chiltepin peppers are pea-sized and orange-red. They are searing hot, and they grow wild in south Texas. If you can't find them, substitue with dried chile pequins, a close relative. This recipe is from Texas Home... MORE»

Recipe #40039

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Llano Smothered Doves

Posted by Miss Annie  

This original recipe comes from the Ratliss family in Llano, Texas, published in the Jameison's cookbook, Texas Home Cooking. MORE»

Recipe #40038

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Lots-a-bean chili

(4 reviews) Posted by Tara  

I made this up when making my first batch of chili at age 20. I thought all the recipes I saw looked boring. With all the beans you get a nice texture and appearance. I make big batches for DH to take to guys he works with and for my grandfather... MORE»

Recipe #39818

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Thai buffalo Salad

Posted by Amy DuRay  

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Recipe #39463

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Ben's Texas Quail

(2 reviews) Posted by Benpw  

Pecan crusted Texas quail. MORE»

Recipe #38983

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BarBQue Deer

(2 reviews) Posted by PaigeParkerMomma  

I am not a big fan of wild game but this can not be beat! MORE»

Recipe #38908

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Crock Pot Venison Roast

(8 reviews) Posted by Bogey'sMom  

Tender, tasty venison. MORE»

Recipe #38317

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Venison Speedie Marinade

Posted by eat to lose  

This recipe will take that gamey taste out of the venison. Sure to please even that finicky venison eater. MORE»

Recipe #36820

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Bigos (Hunter's Stew)

Posted by Lorac  

Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a... MORE»

Recipe #33506

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