Recipezaar: Wild game,Canadian recipes

Broiled Venison Chops

Tue, 02 Oct 2001 15:35:47 -0400

Excellent sauce makes these special venison chops. If the chops are tough, marinate overnight in a red wine marinade. -- posted by Derf

Venison Chops With Mushroom Sauce

Tue, 02 Oct 2001 15:35:49 -0400

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. -- posted by Derf

Barbecued Bear

Tue, 05 Feb 2002 08:58:14 -0500

No, I haven't made this. It's from "Northern Cookbook", published in 1973 by Information Canada. -- posted by Lennie

Simple Sauteed Frog's Legs

Mon, 16 Sep 2002 17:55:30 -0400

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. -- posted by Chuck in Killbuck

Buffalo Chili

Fri, 25 Oct 2002 22:13:00 -0400

Very low fat, with decent fiber, and best of all REALLY Yummy : ) -- posted by Elvishdreamer

Venison Mushroom Meatloaf

Sun, 09 Feb 2003 20:00:26 -0500

Here's a really good venison loaf recipe. The mushroom gravy takes it over the top. -- posted by DiB's

Wild Duck or Goose with Sauerkraut

Mon, 10 Mar 2003 20:10:42 -0500

Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough. -- posted by Chuck in Killbuck

Partridges - Catalan Style

Fri, 23 May 2003 20:00:11 -0400

Young partridges are considered to have particularly delicate flesh and are usually roasted, while older ones are most often used in casseroles or stews. Count on one bird per person. There are two main types, both edible: the grey or common partridge and the red-legged partridge. The latter is larger but its flesh is considered to be less delicate. If you do not hunt for these wild birds, they are readily available in speciality shops with a gourmet butcher, or most larger super-markets will have partridges packaged in two's, and frozen. These seem to be more readily available during the Christmas season. I acquired an excellent cookbook, while on a trip to England many years ago, entitled "Supercook's Poultry and Game Cookbook". The investment in this book has returned extraordinary dividends. Over time, I have used most of the recipes in this book, at least once. An absolutely delicious dinner, this recipe may be served with mashed potatoes, and buttered baby carrots; but make your own choices, you won't be sorry. -- posted by TOOLBELT DIVA

Partridges with Orange and Vermouth Sauce

Wed, 11 Jun 2003 20:03:17 -0400

Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement. -- posted by TOOLBELT DIVA

Partridge Pot Roast

Wed, 11 Jun 2003 20:03:31 -0400

A hearty, nourishing and delicious pot roast. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce. A good red Rhone wine to aid digestion is suggested. Another recipe shared with you from "Supercook's Poultry and Game Cookbook". There are six Partridge recipes in this book; since acquiring a copy, happily I report having had success in the preparation and cooking of all six. A reasonably-priced meal, the preparation and cooking time will vary according to the skill of the individual cook. Don't be discouraged by the many cooking steps; it is really not as arduous as it seems. The recipe is really quite easy, have fun with it. Have plenty of crusty bread, "the telling is in the sauce". -- posted by TOOLBELT DIVA

Braised Pigeons W/ Crushed Wheat Stuffing

Tue, 30 Sep 2003 20:56:15 -0400

Here's something new. Cook time is approximate. -- posted by Iowahorse

Braised Woodcock

Tue, 30 Sep 2003 20:56:16 -0400

Very easy and tasty! -- posted by Iowahorse

Canadian Braised Partridges

Tue, 30 Sep 2003 20:56:17 -0400

Good with wild rice, orange-grapefruit salad, and hot rolls. -- posted by Iowahorse

Braised Caribou

Tue, 30 Sep 2003 20:56:17 -0400

Wonderfull on chilly nights. -- posted by Iowahorse

Breaded Pronghorn Cutlet

Tue, 30 Sep 2003 20:56:18 -0400

Wonderfull use for Antelope -- posted by Iowahorse

Creamed Grouse on Toast

Tue, 30 Sep 2003 20:56:19 -0400

Serve over toast or rice; garnish with parsley if desired. Cook time is approx. -- posted by Iowahorse

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Grilled Antelope Steak

Tue, 30 Sep 2003 20:56:22 -0400

-- posted by Iowahorse

Bison Stew

Tue, 30 Sep 2003 20:56:23 -0400

-- posted by Iowahorse

Pheasant Braised in Gin and Juniper

Thu, 02 Oct 2003 19:59:49 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Sauced Up Doves

Thu, 02 Oct 2003 19:59:55 -0400

No,...not AA ready birds. -- posted by Iowahorse

Dove Breasts and Wild Rice Casserole

Thu, 02 Oct 2003 19:59:55 -0400

-- posted by Iowahorse

Emu Stroganoff

Thu, 02 Oct 2003 20:00:01 -0400

Yes It Is! -- posted by Iowahorse

Country Style Venison Stew

Fri, 10 Oct 2003 20:00:21 -0400

Great accompanied by buttered corn muffins and a salad Can't recall where I got this tho. -- posted by Iowahorse

Venison - Vegetable Bake

Fri, 10 Oct 2003 20:00:22 -0400

-- posted by Iowahorse

Venison Marinade

Fri, 10 Oct 2003 20:00:24 -0400

3 hour marinade. -- posted by Iowahorse

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Venison Soup Stock

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer Camp Roast

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Iowa Fried Venison Heart

Fri, 10 Oct 2003 20:00:33 -0400

Very Good! -- posted by Iowahorse

Oven Barbecued Venison

Fri, 10 Oct 2003 20:00:33 -0400

Well worth it. Obtained it originally from a hunting publication. -- posted by Iowahorse

Venison Cheese Ball Soup

Fri, 10 Oct 2003 20:00:36 -0400

-- posted by Iowahorse

Joe's Favorite Elk Sausage

Fri, 10 Oct 2003 20:00:36 -0400

From Joe -- posted by Iowahorse

Potted Elk Roast

Fri, 10 Oct 2003 20:00:37 -0400

Decent Grazin'. -- posted by Iowahorse

Fried Rabbit and Gravy

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Snowshoe Rabbit with Applejack

Fri, 10 Oct 2003 20:00:42 -0400

-- posted by Iowahorse

Rabbit with Cabbage

Fri, 10 Oct 2003 20:00:42 -0400

-- posted by Iowahorse

Stuffed Moose Round Steak Supreme

Fri, 10 Oct 2003 20:00:44 -0400

-- posted by Iowahorse

Caribou Sausage

Fri, 10 Oct 2003 20:00:44 -0400

Times vary as seen. -- posted by Iowahorse

Maple Barbecued Caribou Ribs

Fri, 10 Oct 2003 20:00:45 -0400

-- posted by Iowahorse

Big Buffalo Chili

Sat, 01 Nov 2003 20:01:18 -0500

-- posted by Iowahorse

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Moose Steak with Mushroom Sauce

Sat, 01 Nov 2003 20:01:24 -0500

1 hour is the minimum cooking time. -- posted by Iowahorse

Captive Canyon Moose Roast

Sat, 01 Nov 2003 20:01:25 -0500

Time does depend on thickness and cut of meat. -- posted by Iowahorse

Elk Sausage

Sat, 01 Nov 2003 20:01:25 -0500

Game Sausage -- posted by Iowahorse

Wild Duck with Pecan Stuffing

Sat, 01 Nov 2003 20:01:26 -0500

So tasty it should be outlawed! -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Hawaiian Caribou

Sat, 01 Nov 2003 20:02:01 -0500

'Bou with some tang! -- posted by Iowahorse

Caribou with Cauliflower & Snow Peas

Sat, 01 Nov 2003 20:02:02 -0500

-- posted by Iowahorse

Orange Glazed Caribou Roast

Sat, 01 Nov 2003 20:02:02 -0500

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Caribou Meatloaf- Asian Style

Sat, 01 Nov 2003 20:02:08 -0500

. -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Roast Grouse with Wild Rice

Sat, 01 Nov 2003 20:02:09 -0500

Grouse as nice as your spouse! -- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Chicago Bear Sausage

Mon, 10 Nov 2003 20:00:59 -0500

Good on pizza, and makes great meatballs as well. Times vary as seen. -- posted by Iowahorse

Longhunter's Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Squirrel Stew, Like Grandma Made.

Mon, 10 Nov 2003 20:01:03 -0500

It's Country Good! -- posted by Iowahorse

Moose Stroganoff

Tue, 02 Dec 2003 20:01:40 -0500

Posted in response to a request. Time & servings are guestimates! -- posted by CountryLady

Peppered Caribou Steaks

Tue, 23 Dec 2003 20:00:30 -0500

Lean, Easy, and a change from Beef Goes well with long grain and wild rice, sauteed spinach with toasted pine nuts. Something quite different for a intimate dinner party. Wine match: Petite Sirah or Australian Shiraz. Note: This recipe may also be prepared with bison, elk or venison steaks. -- posted by Woofer

Squirrel Mulligan

Thu, 15 Jan 2004 20:00:07 -0500

From the Arkansas Prairie -- posted by Tami Adams

Canadian Moose Soup

Tue, 23 Aug 2005 19:45:07 -0400

Found this one via the net. -- posted by Shirl (J) 831

Hunter Stew

Wed, 24 Aug 2005 18:41:21 -0400

This recipe fits many regional categories where French cooking has influenced the cuisine. Posted for World Tour for Canada and France but would fit other regions as well. Feel free to use chicken pieces instead. I do! Whatever meat is used it is a Warm and comforting dish that is different and tasty. Posted by request from Game Meats forum. Duck would be great here too or any kind of poultry. Adjust other ingredients too such as chicken bouillon and turkey bacon instead of beef and pork. Please let me know if you try this and how you experiment with it! -- posted by mama's kitchen

Canadian North Woods Venison Mincemeat

Sat, 24 Sep 2005 15:02:31 -0400

"An Old Canadian North Woods recipe enough for 20 pies with modifications" Freeze. This is from the UK Explorers Club. Richard Dominick is the submitter. The recipe was obtained around 1947. -- posted by DR. House

Caribou Stew

Wed, 28 Sep 2005 17:27:25 -0400

This is a favorite from the days when my father would take trips to Labrador hunting and fishing. Very simple and straight forward. I've never measured for this dish, its kind of to your personal liking. I've only made this in a slow cooker, but experiment, its well worth it. -- posted by K St.Louis

Moose Roast and Leftover Moose Au Jus

Tue, 11 Oct 2005 16:37:39 -0400

I made my first moose roast, with good advice from Iowahorse, and had to invent a way to use the pound or so of leftovers. The family enjoyed both the original roast and the leftovers. I modified--just a little bit--the marinade recipe I used for this moose roast from The Joy Of Cooking, 1975 edition, p. 529, "Cooked Marinade for Game". -- posted by Mrs J B

Grilled Venison Rack With Honey Brown Lager Raspberry Sauce

Thu, 20 Oct 2005 16:23:25 -0400

I haven't tried this recipe yet - I'm saving it here for the day a hunter friend brings me some "wild" meat - or I splurge by purchasing some farm-raised game at Black Angus. This recipe is a favourite of Ted Reader "King of the Q"! Timing doesn't include 2 hours to marinate. -- posted by CountryLady

Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce

Mon, 07 Nov 2005 20:48:12 -0500

Another favourite from Ted Reader, King of the Q! -- posted by CountryLady

Bar-B-Qued Moose

Mon, 17 Apr 2006 17:17:21 -0400

Yup. I went ahuntin' and got me a Moose. Then this fellar down at the fillin' station gives me this recipe. Hoppin' yea like it! -- posted by Happy Harry #2

Spruce Grouse With Blueberry Sauce

Thu, 15 Jun 2006 21:58:00 -0400

We just call them partridge, even though they are technically spruce grouse. There are the ones with the dark meat, and the ones with the white meat. Taken from Canadian recipe site joycesfinecooking.com Posted for ZWT II '06 -- posted by Cynna

Stuffed Moose Heart

Sat, 17 Jun 2006 19:03:34 -0400

From my Canadian pal. I'll never try it, but if you like heart, try it! And if you do, please let me know what you think! Apparently works with caribou heart as well. -- posted by *Parsley*

Rabbit Stew

Tue, 28 Aug 2007 17:47:14 -0400

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good. -- posted by catercow

Roast Loin of Venison With Cranberries

Tue, 18 Sep 2007 15:07:27 -0400

Looking for different ways to use that deer meat? This is a great recipe I found recently that I wanted to share with you all! Do not forget to drink the wine that remains in the bottle! hehehe -- posted by mama's kitchen

Venison Steaks With Gravy

Wed, 19 Sep 2007 21:34:33 -0400

With a man in the family that hunts deer for 2 weeks each year I had to start trying to find ways to cook it all up. This is one of the better recipes I have found and use it often. Came from a Google search and then I tweaked it a little. -- posted by Tiggrr

Canadian Buffalo Ragout

Tue, 04 Dec 2007 01:00:35 -0500

Even though our Prairies used to be the range of thousands of buffalo, few modern day Canadians have ever tasted its rich beef like meat. Today there are a handful of farms in the country where buffalo are raised, and this flavorful meat is gradually becoming available from specialty butchers. -- posted by Olha

Jellied Moose Nose

Fri, 01 Feb 2008 01:17:26 -0500

Found at "Wierd & Different Recipes." Not yet tried by me. -- posted by Chef #744341

Jasper Lodge Voyageur Stew

Wed, 04 Jun 2008 16:01:49 -0400

David Thompson was a Canadian geographer who mapped most of the country west of Hudson Bay, including the length of the Columbia River. He also recorded some of the earliest information on several northern plains First Nations. This stew is typical of the food his explorer teams lived on. -- posted by realbirdlady

Braised Bear Paws

Mon, 01 Dec 2008 19:45:42 -0500

Mountain game recipe for bear. -- posted by Fawndog

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

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