Recipezaar: Wild game,High Protein recipes

Fried Quail

Sun, 20 May 2001 10:04:21 -0400

-- posted by roxanne

Buck and Bourbon

Sat, 02 Feb 2002 08:38:17 -0500

I live in a rural area where deer is sometimes the only meat some people have to eat. One of my neighbors who has lived here all her life gave me this recipe that is a favorite in the area. It's really good. -- posted by Nancy Sneed

Baked Garlic Quail

Wed, 13 Mar 2002 21:20:40 -0500

We love these as an entree, but not when there's company, as we always eat every morsel off the bones. They are messy to eat but yummy! Prep time includes marinating of the quail. -- posted by JustJanS

Venison Speedie Marinade

Mon, 12 Aug 2002 19:20:11 -0400

This recipe will take that gamey taste out of the venison. Sure to please even that finicky venison eater. -- posted by eat to lose

Ben's Texas Quail

Mon, 02 Sep 2002 19:19:40 -0400

Pecan crusted Texas quail. -- posted by Benpw

Grilled Venison

Tue, 29 Oct 2002 22:16:09 -0500

I had completely forgotten about this recipe until I came across it in one of my files. It's been a really long time since I've cooked it. If I can just get my DH to eat venison, I'm going to cook this again very soon. -- posted by Dreamgoddess

Garlic Beef Jerky

Tue, 12 Nov 2002 20:14:04 -0500

Beef or Venison can be used.Prep time only takes a few minutes but it needs to marinate 6 hours> -- posted by Theresa/ Thunderbird

Venison Jerky

Wed, 13 Nov 2002 19:59:48 -0500

This is the recipe we like best.It has a smoky flavor. -- posted by Theresa/ Thunderbird

Pheasant With Bacon and Sour Cream

Fri, 15 Nov 2002 20:12:18 -0500

I used to own a poultry and game shop many years ago. This recipe (from The Poultry and Game Cookbook) was one of my favourite ways to cook pheasant. I think the modern trend is to eat game cooked rare, but I love a longer, slower cooking method still. This is supposedly a Swedish recipe. -- posted by JustJanS

Pan Roasted Venison Burgers

Mon, 13 Jan 2003 20:08:05 -0500

Very healthy and a nice change of pace.... -- posted by Steve_G

Elk Fried Steak

Tue, 28 Jan 2003 20:16:51 -0500

In response to a request. The recipe is a little vague, so please feel free to add detail if you make this! -- posted by ChipotleChick

Venison - Pressure Canned

Mon, 03 Feb 2003 20:13:19 -0500

A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner. -- posted by BeachGirl

On the Go Moose Pemmican

Tue, 04 Mar 2003 20:03:07 -0500

Found this recipe for an outdoor safety class. Great backback fare for hiking, skiing and camping. -- posted by Aroostook

Roast Wild Pheasant

Sun, 16 Mar 2003 20:00:03 -0500

I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted. -- posted by Chuck in Killbuck

Easy Venison Steaks

Tue, 18 Mar 2003 20:06:17 -0500

Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way. -- posted by Kim127

Rabbit Paprika

Tue, 22 Apr 2003 20:05:38 -0400

I love rabbit. It's tasty and low in fat and lends itself to as many recipes as chicken (in fact, try replacing rabbit in your favourite chicken recipe). This recipe is especially flavourful. A great winter meal to have in front of the fireplace. -- posted by evelyn/athens

no peek casserole

Fri, 11 Jul 2003 20:00:26 -0400

my mom gave me this when we hunted. it's the best winter comfort food! and it's soooo easy. -- posted by venus2

Homemade Mettwurst

Tue, 26 Aug 2003 20:02:35 -0400

This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time. -- posted by Missy Wombat

Iowa Grilled Breakfast Quail

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

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

Steamy Pheasant Love

Wed, 01 Oct 2003 20:02:02 -0400

Now now, don't be thinkin' naughty! -- 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

Fried Rabbit and Gravy

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

-- posted by Iowahorse

Venison Jerky

Tue, 14 Oct 2003 20:00:27 -0400

-- posted by Iowahorse

Rabbit with Tarragon Sauce

Wed, 24 Dec 2003 20:00:27 -0500

Easy tasty rabbit recipe -- posted by Bergy

Swiss Steak in Foil

Thu, 01 Jan 2004 20:00:14 -0500

From my MIL. I have also made this with venison round steaks. Good served with mashed potatoes and green beans. -- posted by LorenLou

Honey Roasted Pheasant

Mon, 05 Jan 2004 20:00:46 -0500

Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant. -- posted by Alan Leonetti

Crisp Fried Wild Turkey Breast

Sat, 17 Apr 2004 20:00:23 -0400

An easy way to cook that wild turkey your mighty hunter brings home. From Texas Highways magazine posted in response to a recipe request. Cooking time is approximate. -- posted by Molly53

Smoked Venison Roast

Fri, 13 Aug 2004 20:00:14 -0400

Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out! -- posted by Hey Jude

Quail With Indian Spices

Tue, 28 Dec 2004 20:00:41 -0500

This is from Charmaine Solomon's Encyclopedia of Asian Food, one of my most used cookbooks. The toasted rice gives a lovely crisp finish and the marinade is delicious. -- posted by JustJanS

Venison Jerky

Fri, 25 Feb 2005 14:57:30 -0500

Found this recipe in a school cookbook. -- posted by Shirl (J) 831

Lapin a La Cocotte - French Rabbit Stew

Thu, 31 Mar 2005 16:46:28 -0500

Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better. -- posted by EdsGirlAngie

Venison Steak Marinade

Tue, 26 Apr 2005 17:13:56 -0400

This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi! -- posted by JustJan

Goose or Duck Finger Steaks

Wed, 27 Apr 2005 16:19:43 -0400

A friend shared this batter recipe with me when we lived in Idaho. As a newly married cook, I wasn't quite sure what to do with goose and duck breasts. I've also used it on venison, but think the fowl is much better. This is probably not as healthy as some wild game recipes, but fun and tasty for a change! -- posted by JustJan

Smothered Pheasant or Grouse

Wed, 04 May 2005 18:06:54 -0400

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments! -- posted by ladypit

Dijon Fried Rabbit

Tue, 21 Jun 2005 20:24:59 -0400

This recipe is from my new 3 ingredient recipe cookbook. -- posted by Shirl (J) 831

Grilled Venison

Mon, 27 Jun 2005 13:42:17 -0400

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!) -- posted by lbandbuggy

Hot Italian Sausage "venison"

Sun, 12 Feb 2006 20:14:33 -0500

I am always looking for new things to do with my deer meat. I found a Hot Italian Sausage recipe and altered it for venison. You can use it in any recipe that calls for hot Italian Sausage. It will give your pasta that little extra kick. -- posted by Chef Kirk T

Lizard Tongues on Crackers!

Mon, 17 Apr 2006 16:05:51 -0400

This will be the talk of your party! *Due to constrains of terms, please see bottom of directions for the most important ingredient* -- posted by Happy Harry #2

Golden Game Hens

Sun, 29 Oct 2006 19:35:28 -0500

This is from TOH. Sounds lovely. -- posted by dicentra

Roasted Moose

Mon, 06 Nov 2006 20:16:08 -0500

I havent tried this one but ive heard its excllent, if anyone out there does try this id love to know what you thought. -- posted by Chef #376656

Venison Steak

Sun, 03 Dec 2006 11:59:44 -0500

Tender, flavorful, and fast. I am so grateful! Scott knew how much we like venison, so he came by yesterday and gave us about 70 pounds of venison!... fresh, just packaged, and a doe. Last night was venison steak... recipe to follow, and tonight was tenderloins. Will post that later. I checked the Zaar to see what people did. There were only 5 recipes for venison steak, and all took way longer than I wanted. So here it is, I made it up as I went along. Boy was it yummy! -- posted by Sweetiebarbara

Healthy Meatloaf

Thu, 22 Feb 2007 17:15:33 -0500

This meatloaf has so many goodies in it I just call it health loaf! Everyone that has ever tried it loves it, and they are shocked when I tell them how many superfoods are hidden inside. I like to use venison, and I grind several pounds at once and divide it into loaves and freeze it. An alternative might be to use a food processor for the nuts and vegetables, then mix as you normally would. Then on meatloaf night, I thaw one out and throw it in the oven. These amounts are an estimate, I try to gauge how well the ground meat will stay together. Add an extra egg or a little extra oatmeal if you feel it's necessary. Other additions I'm considering: tofu, black beans. -- posted by LAnderson #2

Doc's Roasted Pheasant With Wine Sauce

Tue, 27 Feb 2007 23:46:30 -0500

My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings. -- posted by Montana Heart Song

Braised Pheasant

Fri, 01 Jun 2007 14:52:51 -0400

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fried Rabbit

Mon, 04 Jun 2007 22:03:07 -0400

Domestic rabbit (already cleaned and dressed) is frequently available in the frozen meats section of the supermarket for those of us that do not hunt our own meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Wilde Gans - Wild Goose

Wed, 27 Jun 2007 19:45:18 -0400

For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Toms Venison Jalapeno Burgers

Tue, 20 Nov 2007 18:21:54 -0500

A great burger for the grill, a camp out or any way you like to prepare a burger. The jalapeño adds a little "heat" to them, but not overwhelmingly hot. Can be made with ground turkey, chicken or beef. -- posted by FlyfishingTom

Melt in Your Mouth Deer Roast Supreme (Crock Pot)

Tue, 27 Nov 2007 19:10:15 -0500

Melt in your mouth roast. Another one of my crock pot recipes. -- posted by barefootmommawv

Chicken Fried South of the Border Sirloin Steaks

Sat, 01 Dec 2007 02:42:35 -0500

This is quick and easy. You can use on any steak including venison or elk. The crispy crust keeps the juices and flavors in the meat, -- posted by Montana Heart Song

Venison Steaks

Thu, 27 Dec 2007 02:36:30 -0500

An Easy to make Venison recipe. -- posted by Chef ifishihunt

Rabbit in Stilton-Mustard Sauce

Mon, 07 Jan 2008 23:17:53 -0500

A wonderful way to serve up rabbit! Cooking times may vary. -- posted by Chef Shadows

Turkey Kebabs

Tue, 08 Jan 2008 20:42:59 -0500

This is a great way to cook wild turkey (the bird not the drink, the drink is to flammable). Give this recipe to your husband he can't screw it up and you will enjoy a great meal. -- posted by Oh no Dad's cooking!!!

Stove Top Smoker Dijon Smoked Game Birds

Wed, 13 Feb 2008 19:31:29 -0500

From the Cameron Cooking Guide, and to be prepared using a stove top smoker. You can use quail or pheasant in this recipe. The smoker is wonderful for wild game as it helps keep it moist. Be sure not to overcook. -- posted by TxGriffLover

Stove Top Smoker Apple Smoked Pheasant With Herbs Under Skin

Wed, 13 Feb 2008 19:35:41 -0500

This recipe also works great with chicken. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker. -- posted by TxGriffLover

Onion Stuffed Hamburgers

Tue, 29 Apr 2008 01:52:57 -0400

Hamburger pattie surrounding a slab of uncooked onion. Oh, by the way, the onion will cook inside the burger, mellowing the flavor of the onion and keeping the burger moist. Each pattie is about 1/4 pound of meat surrounding a 2 inch diameter 1/4 inch thick slab of onion. Even my kids love these. -- posted by SAM the Nuke [:-{)

Fried Prairie Chicken or Pheasant

Thu, 21 Aug 2008 14:39:04 -0400

Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Deer Jerky

Sun, 07 Dec 2008 02:11:29 -0500

spicy deer jerky -- posted by Chef #1060334

Venison Bacon Burgers

Tue, 09 Dec 2008 22:00:47 -0500

This is one of the BEST venison burgers out there. If you like bacon, you will love this one. You could use ground beef as well. This is very kid friendly as well. If you are like me, I am always looking for a way to use all my ground Venison during Hunting Season. -- posted by Wendy@TN

Herb Rubbed Bison Sirlion Tip Roast

Thu, 11 Dec 2008 17:32:21 -0500

I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast! -- posted by Alli Z.

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

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

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

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

Asian Style Quail

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

From Fooddownunder -- posted by JustJanS

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

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

Pheasant European Style

Mon, 11 Jan 2010 11:57:53 -0500

I got this recipe from a 1989 NAHC Wild Game Cookbook. Cooked in a crock pot and so good. -- posted by Catnip46