main ingredient and wild game

882

Recipes

Scottish Collops

(4 reviews) Posted by Mille® ™  

A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use. MORE»

Recipe #18382

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Italian Style Steak

(1 reviews) Posted by Manda  

I am posting this recipe as a request for venison recipes. This is the only way that my family will eat deer meat, and it is also very tasty with regular steak. I skip the whole meat thing altogether, but I love the sauce over top of the noodles... MORE»

Recipe #17189

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Venison Loaf

(1 reviews) Posted by DiB's  

This is a by request recipe that comes highly recomended. MORE»

Recipe #16131

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Venison Stir-Fry

(3 reviews) Posted by DiB's  

This is a by-request recipe and comes highly recomended. MORE»

Recipe #16124

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Venison Stroganoff

(6 reviews) Posted by Miss Erin  

I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook. MORE»

Recipe #16080

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Deer (Venison) Jerky

(12 reviews) Posted by Ctraugh  

I am a hunter and I love jerky. I came up with this recipe from about 3 others that I like. MORE»

Recipe #15725

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Wine Rabbit

(1 reviews) Posted by Darlene Summers  

This is an old family recipe. I seldom ever make it because rabbit is too expensive and I don't care for wild rabbit, but if you can afford it--it is delicious. MORE»

Recipe #14632

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BarBecued Limb Rat (squirrel)

(6 reviews) Posted by ann hugo  

a very loved dish..serve with rice ...another recipe from my firemans fire house cook book.. MORE»

Recipe #14016

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Venison Chops With Mushroom Sauce

(4 reviews) Posted by Derf  

Like I said it's been 10 years since I did this recipe, but I remember them as being excellent. Both the family and company liked them. If you have a "tough old buck", marinate them overnight in port wine or any good red wine. MORE»

Recipe #12340

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Broiled Venison Chops

(1 reviews) Posted by Derf  

Excellent sauce makes these special venison chops. If the chops are tough, marinate overnight in a red wine marinade. MORE»

Recipe #12338

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Canned moose meat

Posted by Terry  

Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning... MORE»

Recipe #12064

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Venison Stew

(23 reviews) Posted by Lisa Hayward  

This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef. MORE»

Recipe #12044

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Fried Quail

Posted by roxanne  

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Recipe #9052

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Baked Pheasant in Wine Sauce

(1 reviews) Posted by Shirley Spillman  

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little... MORE»

Recipe #8511

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Muskrat Meatpie

Posted by Elaine Brown  

Muskrat Meatpie is served in pie shaped wedges. Try it with rice and greens. You'll love it. It tastes like chicken. MORE»

Recipe #8459

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Chunked Venison

(15 reviews) Posted by Sharon Schmidt  

The deer hunters in my family think this is the greatest venison recipe. This recipe was adapted from a recipe for beef birds, and the seasonings have been adjusted. MORE»

Recipe #8453

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Roasted Loin of Wild Boar with Apple Charlotte

(1 reviews) Posted by Jim Weller  

Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston,... MORE»

Recipe #4582

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Elk Steaks with Green Peppercorn Sauce

(3 reviews) Posted by Jim Weller  

Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it... MORE»

Recipe #3267

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Juniper Elk Roast

Posted by Jim Weller  

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Recipe #3268

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Rabbit and Prune Casserole

(2 reviews) Posted by Doreen Randal  

RABBIT AND PRUNE CASSEROLE Source:- Two Hundred Years of New Zealand Cookery MORE»

Recipe #3628

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