Recipezaar: Main Ingredient,Wild game recipes

Amy's Shepherd's Pie

Wed, 07 Jan 2009 00:53:39 -0500

Comfort food at its finest. My husband and children love this meaty classic with yummy mashed potatoes. I like to use this recipe for mashed potatoes http://www.recipezaar.com/Perfect-Mashed-Potatoes-340736 Be sure to double or triple this recipe as it freezes well. -- posted by RdhdA8

Smoky and Rich Venison Stew

Wed, 07 Jan 2009 20:06:44 -0500

DH is a great home chef, last night he played around with some venison a friend kindly provided. Ed's creation smelled so good it was difficult to wait for dinner as the warm scent of smoky cinnamon wafted throughout the house. We served this over broad egg noodles and had a salad of greens, Stilton and pears with roasted pecans and a nice Cabernet! Live a little, try it soon. We used a smoked ham shank but if you don't have one handy try adding some smoked sausage or Andouille slices. *Zaar would not acknowledge the shank in the recipe so I used Andouille sausage in the ingredients. This is even better the 2nd day! -- posted by Trinkets

Mom's Sloppy Joe

Sun, 11 Jan 2009 12:55:42 -0500

This recipe is asked for at every group outing or celebration. It is easy to fix and taste great. <>< -- posted by tcourto

Venison, Sausage, and Black Bean Chili

Sun, 18 Jan 2009 02:18:34 -0500

From Cooking Light. September 2008. We have a freezer full of venison every year so this will be a nice variation to our usual line-up of dishes to use it all. -- posted by Little Suzy Homemaker

Pigeon Pie

Sun, 18 Jan 2009 02:55:16 -0500

An old recipe that is quite inexpensive if your hunter's been successful. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Deer Stew

Tue, 20 Jan 2009 14:23:47 -0500

Like beef stew, made with deer -- posted by Chef #1135782

Venison Pot Roast ( Deer, Reindeer, Moose or Elk)

Tue, 20 Jan 2009 15:44:11 -0500

So inexpensive if your hunter has been successful! Use the slow cooker for convenience, if you wish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Venison Cakes

Tue, 20 Jan 2009 17:57:09 -0500

Completely inexpensive if your hunter has been successful and just lovely served with brown gravy. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Substitute antelope, moose, elk or reindeer, if you wish. -- posted by Molly53

Venison Cutlets

Tue, 20 Jan 2009 17:59:33 -0500

A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Alton Brown's Sauerbraten Recipe

Wed, 21 Jan 2009 01:01:13 -0500

Sauerbraten Recipe courtesy of Alton Brown, 2005, Show: Good Eats Episode: Good Wine Gone Bad (Meaning the show is about using vinegar in recipes)! Sauerbraten is a traditional German recipe for a wonderful sweet and sour roast beef. AB's recipe is delicious! Be aware this dish always requires planning ahead to allow for several days of marinating before roasting your beef roast. It is sooo worth it though! Sauerbraten is also fantastic for venison roasts or any wild game meat. Being from Wisconsin and of German and Croatian ancestry, I wanted to share this German cooking tradition with you. Level Easy Prep Time 30 minutes Inactive Prep Time for marinating 72 Hours Cook Time 4 Hours 20 minutes -- posted by Patty Cooks

Tasty Jerky

Thu, 22 Jan 2009 00:36:13 -0500

from the South Dakota Out Door Campus. -- posted by kittycatmom

Alsatian Venison

Fri, 23 Jan 2009 16:29:27 -0500

This traditional recipe is from a Brasserie near Strasbourg, France. Red Currant Jelly is a staple in the Bar-le-Duc region of Lorraine. Many meat and fish dishes are served over egg noodles in both Alsace and Lorraine. Venison is the main game of Northern Alsace. Recipe time does not include 3 hour marinating time. -- posted by Celticevergreen

Red Deer Venison Ragu With Rigatoni & Fresh Ricotta

Tue, 27 Jan 2009 12:43:41 -0500

A nice dish for guests. Easy to make and great to eat. -- posted by Venison Steaks.com

Bur Oaks Eye of Loin Venison With Sweet Corn and Arugula

Tue, 27 Jan 2009 12:56:25 -0500

A new twist in your next venison meal -- posted by Venison Steaks.com

Annz French Dipz

Wed, 28 Jan 2009 00:54:17 -0500

After trying some other French Dip recipes in my crock pot and liking them, but finding them too salty or with not quite enough flavor, I set out to make my own. Zaatar seasoning is a middle eastern seasoning that is strongly scented with thyme and sesame seeds. It adds a lovely flavor to the meat along with the other spices. The garlic mellows as it cooks and permeates the meat beautifully (and makes your house smell heavenly!) -- posted by Annz Recipez

Blackened Venison Steak With Wine and Cane Syrup Sauce

Wed, 28 Jan 2009 01:08:35 -0500

This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work. Quick easy dish, the sauce really sets it off. -- posted by Chef #1147282

Raven's Stew

Thu, 29 Jan 2009 23:49:41 -0500

I love venison stew. You will enjoy this tasty dish. You may substitute Elk or Moose meat. We serve it on rice, but you could also serve it alone or on top of mashed potatoes or broad egg noodles. -- posted by Gaurdian Gabriel

Fourth of July Chili

Sun, 01 Feb 2009 13:02:28 -0500

A recipe I began "modifying" years ago when I got it from a relative. I believe it has been tweaked until absolutely perfect. there are 2 distinct seperate groups of chili fanatics in the world that differ greatly in their opinions of the perfect chili. some like it sweet, some like it spicy. This recipe will have both coming back for more! The initial mild sweetness slowly gives way to a smoky spicy flavor that really only comes on slowly after you swallow. Not to worry, the chipotle psice is easily doused with a beverage of your choice. Enjoy. -- posted by peach1705

The Best Chili I Ever Ate

Fri, 06 Feb 2009 01:00:34 -0500

This originally came from a magazine, but I made a few changes to it. -- posted by Chef #1149577

Venison Meatballs With a Creamy Bourbon Reduction

Mon, 09 Feb 2009 00:09:54 -0500

Ed created these delicious meatballs with a creamy bourbon reduction for the Superbowl gathering at Marc and Lori's house after Marc supplied us with this huge deer. Ed says while shaping, do not squeeze the balls. The jalapeno sausage could be substituted with a mild Italian. We served this with toothpicks as hors d'oeurves but these meatballs would also be really good with a tomato sauce and served over pasta. Personally, I love the bourbon sauce. The Bourbon gets a mellow, beefy aromatic taste which compliments the hearty meat. These meatballs are great the next day served over mashed potatoes. And, make a really great sandwich with melted provolone. Rapture! -- posted by Trinkets

Moose Ragout

Mon, 09 Feb 2009 15:46:41 -0500

This imple recipe uses only one pan. Makes the mose tender. I found it in a cookbook called "Cookin' on the KusKOkwim" given to me along with frozen moose my friend shot. -- posted by Chef #252615

Elk Tex-Mex Meatloaf

Thu, 12 Feb 2009 12:57:34 -0500

Adapted from recipe #85961 -- posted by Rescurat

Jed's Elk Chili

Wed, 18 Feb 2009 13:34:46 -0500

This is my husband's easy Rocky Mountain chili recipe. We usually make it with ground elk, but I've also used ground beef and ground turkey and both are great. It is super quick and easy with most ingredients coming right out of a can. It can also be put in a crockpot on low all day. -- posted by Shana C

Wild Game Meatballs

Fri, 20 Feb 2009 11:10:27 -0500

This is an easy and quick recipe for that ground wild game you might have in the freezer. -- posted by recipesfromthewild.com

Pan Fried Quail With Grits and Ham

Sun, 22 Feb 2009 16:49:09 -0500

THis dish calls for country ham which is salt cured to be VERY cautious with any salt you want to add. This is a dish served in Charleston by many families. and can be served for breakfast or brunch. -- posted by Shawn C

Venison or Beef Shepherd's Pie

Sun, 01 Mar 2009 18:39:51 -0500

A quick and easy recipe, great with venison but also good with beef. -- posted by Chef #1187924

Lloyd's Squirrel or Chicken Pot Pie

Sun, 08 Mar 2009 00:39:28 -0500

DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used. -- posted by KateL

Ed's Venison Pot Roast

Sun, 08 Mar 2009 00:50:36 -0500

We fed 3 teenaged girls who said they did not like venison and asked for seconds. Need I say more? Do not be afraid of the borbon, the alcohol burns off and creates a wonderful aromatic flavor. Serve with Recipe #332706 and Recipe #336506 and a bottle of Simi Cabernet. *Can substitute beef stock for veal stock if you must. -- posted by Trinkets

Wild Game Goulash Soup

Sun, 08 Mar 2009 01:29:32 -0500

Inspired by a recipe in Food & Wine. I have made it with ground deer and moose, but it would be equally good with ground beef. The egg noodles are optional, but popular with children. -- posted by Lille

Bison / Buffalo Pot Roast

Sun, 08 Mar 2009 03:28:18 -0400

This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy! -- posted by Nif

Sloppy Joes

Wed, 11 Mar 2009 13:16:07 -0400

Found the base recipe on another site-but can not remember which one.Tweaked it a little to suit my taste. This is the final results. -- posted by Range Chick

Brunswick Stew

Mon, 16 Mar 2009 15:50:53 -0400

This Brunswick stew is as American as apple pie. Make this stew with chicken, rabbit or squirrel. Serve with cornbread. I do not remember where I got this recipe as I have had it for years. -- posted by bayousong

Olympic Peninsula Black Bean Chili

Thu, 19 Mar 2009 01:38:17 -0400

Best venison recipe I've ever tried, and one of the very best chilis, too. -- posted by Aunt Kathy

Texas Roadkill Skewered

Tue, 24 Mar 2009 17:49:32 -0400

How to make dinner from roadkill. -- posted by sctdvdltl

Jerky My Way

Tue, 24 Mar 2009 18:08:28 -0400

Jerky, using any red meat: Venison of any type Deer, Elk, Caribou, Moose etc. evenn Beef. This is my personal recipe and suits my taste but it can be adjusted to suit your taste too,nothing is chiseled in qranite.This recipe is adjustable according to the amount of meat to be processed. -- posted by Chef #1211835

Hawaiian Style Jerky

Thu, 26 Mar 2009 10:22:31 -0400

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! -- posted by Chef #1215902

Cheeseburger Macaroni Casserole

Sun, 05 Apr 2009 01:55:25 -0400

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 this dish we always use deer as it is a leaner meat. Enjoy! -- posted by DaniW2007

Igniter Jerky

Sun, 05 Apr 2009 22:00:13 -0400

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. -- posted by littleturtle

Seasoned Venison Kabobs

Wed, 08 Apr 2009 02:07:53 -0400

Easy meal for venison roast or backstrap -- posted by Chef #1192721

Jarlsberg Filled Peppers (Jarlsbergfylt Paprika) from Norway

Mon, 20 Apr 2009 01:45:37 -0400

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

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

Sun, 26 Apr 2009 21:29:46 -0400

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 American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

Crocodile or Chicken Skewers With Cashew Nut Satay

Mon, 27 Apr 2009 00:21:10 -0400

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. -- posted by KateL

Easy Crock Pot/Dutch Oven Rabbit

Tue, 28 Apr 2009 01:13:54 -0400

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 than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.) -- posted by MillaKette

Tender Cube Steaks

Fri, 08 May 2009 13:41:22 -0400

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. -- posted by JollyBaker1817

Fillet of Venison With a Wild Thyme and Blueberry Sauce

Wed, 13 May 2009 22:19:24 -0400

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 blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains. -- posted by lindseylcw

Mustardy Pheasant Breasts

Wed, 13 May 2009 22:21:05 -0400

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. -- posted by lindseylcw

Alligator Soup

Wed, 20 May 2009 15:49:07 -0400

This is Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5. -- posted by Chocolatl

Alligator Hush Puppies

Thu, 21 May 2009 11:46:57 -0400

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. -- posted by FloridaNative

Diane's Pheasant Fingers

Mon, 01 Jun 2009 01:05:22 -0400

Serve this as an appetizer with your favorite Ranch dressing for dipping. -- posted by Chef TraceyMae

Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce

Wed, 03 Jun 2009 12:52:18 -0400

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. -- posted by Debbie R.

Bambi Jerky

Mon, 08 Jun 2009 12:39:01 -0400

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. -- posted by TCSmoooth

Texas Venison Hash

Wed, 10 Jun 2009 15:43:37 -0400

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 -- posted by McGelby

Deer-Potato-Tomato Casserole

Wed, 10 Jun 2009 15:47:03 -0400

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, loves it. I use canned tomatoes. The preparation time is for cutting the potatoes and, if using fresh, tomatoes. The cooking time includes the browning of the venison. -- posted by Dixie Vader

Super Steak and Gravy

Sat, 20 Jun 2009 01:45:40 -0400

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. -- posted by Chef Carper

Venison Golumpki Casserole

Thu, 09 Jul 2009 11:59:00 -0400

This is a merging of several recipes I have for golumpki casserole. Great way to use up the cabbage from the garden and feed your family for several nights in a row! -- posted by Chef #1023897

Creed's Chili

Mon, 27 Jul 2009 18:50:39 -0400

My husband has worked for years to hone his chili recipe. This is spicy, spicy. We normally serve it with saltines that have been buttered, to cut the spice a little in between bites. -- posted by MoneyMeg

Poor Man's Rabbit

Thu, 30 Jul 2009 10:38:12 -0400

I love rabbit - properly cooked, it is a wonderful full-flavored not overly rich meat. Received in email from gourmet-recipes-from-around-the-world. Thanks deranged_millionaire! Saving this one for cold weather this winter. -- posted by Buster's friend

Duck Wraps With Apple Bacon Slaw

Sun, 02 Aug 2009 10:02:29 -0400

From Ducks Unlimited. My husband is an avid hunter so I am always looking for new duck recipes. Prep time includes time to marinade. -- posted by Tee Lee

Venison and Cottage Cheese Pie

Sun, 02 Aug 2009 10:41:30 -0400

Haven't tried this yet but I am looking for some new ideas for venison I haven't tried and this sounded different and good. -- posted by Chef Jeff Garland

Swiss Venison Loaf

Mon, 03 Aug 2009 12:00:30 -0400

Another I have to try, this sounds really good. -- posted by Chef Jeff Garland

Grilled Maple Roasted Quail

Fri, 07 Aug 2009 02:56:00 -0400

From fooddownunder. Would serve 4 as a main or 8 as an appetiser. -- posted by JustJanS

Asian Style Quail

Fri, 07 Aug 2009 03:10:13 -0400

From Fooddownunder -- posted by JustJanS

Viking Meatball on a Stick - Copycat

Mon, 10 Aug 2009 10:02:11 -0400

This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork! -- posted by Montana Heart Song

Peppered Venison Steak With Spiced Smothered Onions

Thu, 20 Aug 2009 10:58:08 -0400

Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces. -- posted by bluemoon downunder

Lemon-Garlic Sirloin

Mon, 24 Aug 2009 02:00:25 -0400

From Southern Living March 2008, this was a wonderful tasting steak, though I changed the original recipe around somewhat. Sirloin is readily available in the meat section of most markets, but for a thicker portion, such as the once called for in this recipe, check with your butcher to see if you'll need to pre-order it. I used buffalo steaks rather than beef for the first test of this recipe, and they were so tender and flavorful. I started this in the morning and we broiled it in the afternoon for an early dinner. Enjoy! NOTE: Prep time/cook time DOES NOT include 5-hour chill time to marinate. ** I ended up broiling this to medium-rare doneness, rather than the broil/bake method indicated. -- posted by FloridaNative

Meatloaf

Mon, 24 Aug 2009 10:50:16 -0400

This was a meatball soup recipe that I adapted to just use in marinara sauce and now am adapting again to make as a meatloaf. Works well as a freezer meal. Serve with my mashed potatoes! Tip: When the meatloaf is done cooking, use some of the grease & some flour & water to make some gravy. -- posted by CareCook

Navajo Sobaheg

Fri, 28 Aug 2009 09:30:01 -0400

My adopted father is a Navajo and this recipe was the first he made for us one thanksgiving. it is perfect for winter as it is hearty and comforting. it makes my Thanksgiving table every year -- posted by GingerlyJ

Steakfingers Thompson

Sun, 06 Sep 2009 09:19:31 -0400

SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES . This recipe dates to the 1870's created by a Ben Thompson in Texas. Venison or bison can be used for this recipe. Prep time includes freezer time. Note : This uses ground or chopped meat not steak cut into strips. This recipe recorded by Shadows wife. -- posted by Chef Shadows

Ozarks Style Jerky (Beef, Venison, or Critter) - Low Carb

Tue, 08 Sep 2009 12:38:30 -0400

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. I primarily make beef and venison jerky, but have tried a number of other critters with good success (squirrel jerky was one of the toughest jerky's ever!) Hope you like it. I use a CONVECTION STYLE dehydrator (warming coils on bottom, warm air rises...bottom trays dry out first. Must rotate trays at about 12 +/- hours. FORCED AIR style dehydrators are much easier to use, faster, and...I'll buy one when my old convection-style RONCO dehydrator finally breaks. Finally, I know a lot of recipes state to make jerky in your oven. Due to the strong aroma, I make mine in my garage. The aroma is very good, but the seasonings are very strong. I'd compare it to baking 6 or 7 roasts at a time. -- posted by Uncle Eddie

Rabbit

Thu, 10 Sep 2009 11:19:49 -0400

From The Black Family Reunion Cookbook. Nancy Wilson, Entertainer -- posted by mightyro_cooking4u

Huntsman's Pie

Fri, 11 Sep 2009 10:50:47 -0400

This is a Scottish Highland version of the traditional shepherd's pie that substitutes venison for the lamb. This is from www.celtnet.org.uk with slight modifications. -- posted by Coasty

Straightforward Roast Venison or Beef Roast

Mon, 14 Sep 2009 13:50:39 -0400

I got this recipe back in the 80's from the NAHC Wild Game Cookbook. My sons no longer hunt so I now substitute wild game meat with beef. This is one of my favorite recipes because it is so easy to make, very little clean up and taste so darn good with venison or with a beef roast. Hope you enjoy. I don't have exact measurements for this recipe so I just add according to my taste. -- posted by Catnip46

Buffalo and Lemon Grass Sausage

Mon, 14 Sep 2009 19:35:01 -0400

From my food preservtion group files. Can also be made into patties. -- posted by dicentra

Mock Turtle Soup

Mon, 21 Sep 2009 16:21:21 -0400

I got this recipe from the back of the book "An Irish country doctor" Kinky really reminds me of my grandmother -- posted by GingerlyJ

Venison Sausage Creole

Wed, 23 Sep 2009 01:38:03 -0400

SPICY!!! and delicious! This can be with any sausage! -- posted by ~la petite chef~

Pioneer Drumsticks (Meatloaf on a Stick)

Mon, 28 Sep 2009 15:45:35 -0400

This was a favorite with the kids on our camping trips in the Pacific Northwest. Take your favorite meatloaf recipe, prep it at home, freeze or use the first night out. Have the kids look for green sticks about the size of your little finger. Guaranteed hair-on-the-chest strength (!) for the weak-kneed who don't like touching "raw" meat. Serve in HOTDOG buns with your favorite HAMBURGER condiments. The original recipe came from a Lutheran Girl Pioneer camping-cookbook. Tried & true! COOKING TIME does NOT include how long it may take the charcoal or fire to be ready. -- posted by Debber

Venison or Beef Country Style Stew

Wed, 30 Sep 2009 01:06:27 -0400

This recipe comes out of a 1990 NAHC Wild Game Cookbook. It's delicious with venison or beef. This is a crock pot recipe. This recipe can easily be cut in half to serve 3-4 people. -- posted by Catnip46

Cranberry Deer Balls

Mon, 05 Oct 2009 16:39:58 -0400

my Christmas table would not be the same without these succulent balls. I make them often in the winter after my dad and uncle get their bow hunting in. If you can't get vension they are equally good with ground Elk or ground beef -- posted by GingerlyJ

Bison Burger

Tue, 06 Oct 2009 10:41:01 -0400

Bison is known for it's extra lean meat. I am lucky enough to live near a Bison farm and restaurant. Buffalo Crossing is the name and that's where I got this recipe -- posted by GingerlyJ

Roast Pheasant

Tue, 06 Oct 2009 15:04:21 -0400

Taken from a book called "Celtic Folklore Cooking". I have yet to try this, as I'm still waiting for one of our hunter-type friends to supply me with a brace of pheasants. Crispy roasted potatoes are the suggested accompaniment for this. A fruited wild rice is another possibility. -- posted by Cecily Parsley

Acorn Squash Stuffed With Venison and Corn

Fri, 09 Oct 2009 17:03:06 -0400

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. -- posted by gregobr8

Pelican Club's Quail Salad

Mon, 12 Oct 2009 17:48:09 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Richard Hughes, featured in The Louisiana New Garde television series. -- posted by Molly53

Blue Cheese & Butter Bison Burgers

Fri, 16 Oct 2009 10:08:22 -0400

Bison is a shockingly healthy and flavorful meat. I've actually grown to like it in burgers better than beef, if done the right way....too bad I like to add a lot of additional fat. -- posted by Melanie B.

Elfies Venison in a Pot Casserole

Mon, 19 Oct 2009 14:51:02 -0400

Venison Casserole -- posted by Chef #503034

Crock Pot Venison Chili

Wed, 21 Oct 2009 12:00:31 -0400

Absolutely delicious venison chili, and super fast prep time. Can also be made with ground beef or turkey. Tastes a lot like Wendy's chili! This was adapted/modified from "Slow-Cooker Hearty Beef Chili" in Kraft Food & Family Fall 2008 issue. -- posted by Ashleigh B.

Hearty Stew With Moose and Guinness

Tue, 27 Oct 2009 01:58:56 -0400

This is a traditional-style stew with a couple of changes. Great use for moose roast, as the meat gets really tender. Guinness adds a lot of flavor, but can be substituted with any good dark beer or stout. Moose can be substituted with beef or lamb for a more traditional Irish stew. Use any root vegetables that look good, though the parsnip imparts a really unique flavor so if you can find one, I highly recommend it. Recipe can easily be doubled to feed more people. Note on the seasoning: Use whatever you like that tastes good if you don't have all the ingredients listed below. The beef base and beer provide enough flavor alone. Great Sunday dinner recipe as it slow cooks through the day and requires little prep. My husband said "Hands down the best moose recipe we've come up with so far." Recipe can probably be modified for a slow cooker, though I wouldn't skip the browning steps with the moose and onions. -- posted by Alaskan Iron Chef

Seared Kangaroo With Creamed Corn

Tue, 27 Oct 2009 12:48:48 -0400

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 for an easier option. You could substitute venison, as kangaroo is rather strong very dark meat, so I think the flavours would work well with venison too. If you can get the porcini and morel mushrooms fresh use about 100g of each. This -- posted by Coasty

Bacon Venison Burger (Deer)

Wed, 28 Oct 2009 17:09:04 -0400

Course grind deer meet and applewood bacon formed into 1/3 pound burgers. Used a base recipe from alla recipes. -- posted by Mikey Kone

Venison Pie With Sour Cream and Rosemary Crust

Fri, 30 Oct 2009 12:34:44 -0400

From the September 4, 2009 edition of Athens Plus Magazine. I'm not entirely sure what "BBQ Spice" is. -- posted by ThatSouthernBelle

Wild Goose in a Bag

Mon, 02 Nov 2009 22:16:32 -0500

Wild goose cooked in a browning bag -- posted by dogbaker

Pleasant Pheasant

Thu, 05 Nov 2009 11:39:26 -0500

I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time. -- posted by Haversac

Chipotle Chili

Tue, 10 Nov 2009 16:17:44 -0500

Smoky, spicy chili. -- posted by hoerth

Slow Roasted Venison

Wed, 11 Nov 2009 10:29:09 -0500

This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago. -- posted by ColSanders

Cougar Cheese Steak

Tue, 17 Nov 2009 00:53:20 -0500

Tasty meat! Excellent sauce! From John Owen via The Seattle Intelligencer (great name for a newspaper, huh?) If your meat is a cheaper cut, you might want to tenderize it first. Or simmer it for a longer period of time. Once I used bison; it was great. I don't always use the cheese. -- posted by Jezski

Smoked Venison Penne

Tue, 17 Nov 2009 21:03:40 -0500

A quick and easy supper dish with an impressive ingredient that packs a powerful flavour punch. -- posted by LP3000

Halloumi and Smoked Venison

Tue, 17 Nov 2009 21:04:17 -0500

A wicked flavour combination that will 'wow' your tastebuds -- posted by LP3000

Smoked Rannoch Ham and Mango Salad

Tue, 17 Nov 2009 21:05:42 -0500

A really easy but wonderfully tasty salad suitable for light lunches, starters of side dishes. -- posted by LP3000

Rannoch Smokery Cold Smoked Beef Crostini

Tue, 17 Nov 2009 21:06:36 -0500

These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canapé or as a starter with a salad garnish. They are easy to make and all the ingredients can be store cupboard or freezer, so youll never be caught out again if unexpected guests turn up or people are hungrier than expected! -- posted by LP3000

Misty's Venison Stew

Wed, 18 Nov 2009 16:31:58 -0500

Kinda like a beef stew but made with venison. Our family prefers it this way as the venison has more flavour and less fat. -- posted by bud's mom

Venison Sloppy Joes

Fri, 20 Nov 2009 15:26:45 -0500

Really delish way to cook ground venison -- posted by Stacy Bartel