Recipezaar: Wild game,Main Dish recipes

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

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

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

Chili Con Carne Texas Style - With Venison

Wed, 11 Feb 2009 15:32:11 -0500

The original recipe (I believe it was a Good Housekeeping recipe book) has been modified for venison. Very tasty. -- posted by Chef #1023897

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

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

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

Deer Camp Twice Cooked Chili-- at Home/Or Camp.

Mon, 23 Mar 2009 13:36:02 -0400

Extremely easy and really good- throw out all of your other chili recipes- this is the one- all guys want- and will kill for- again and again! -- posted by Chef bigbill

Texas Roadkill Skewered

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

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

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

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

Braised Rabbit

Fri, 01 May 2009 12:05:48 -0400

I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night. -- posted by JustJanS

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

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.

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

Bison Medallions With Red Pepper and Orange Relish

Thu, 30 Jul 2009 02:55:17 -0400

From Clean Eating Magazine. This was really flavorful! I made it with seitan pieces and skipped the oil. The relish would be great over chicken too. -- posted by yogiclarebear

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

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

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

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~

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

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

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

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

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

Venison Skyline Style Chili

Mon, 23 Nov 2009 17:18:56 -0500

The greatest way to make chili with deer meat. You can adjust this recipe to suit your preferences, but the key is using the pork sausage to give you the fatty flavor that you miss with the lean deer meat. I don't add beans, but some people (like my dad) add red kidney beans as well. -- posted by TCSmoooth

Wild Boar Chili

Sat, 28 Nov 2009 14:50:11 -0500

I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with. -- posted by Tea Girl

Wild Boar Goulash

Sat, 28 Nov 2009 14:50:16 -0500

This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading. -- posted by Tea Girl

Rabbit and Pork Casserole

Sun, 29 Nov 2009 14:45:49 -0500

Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable. -- posted by Tinyclanger

Braised Wild Boar Back

Thu, 17 Dec 2009 12:25:43 -0500

This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat. -- posted by Tea Girl

Venison in Red Wine Casserole

Mon, 21 Dec 2009 01:48:00 -0500

For special occasions. Mushrooms may be added if wished. -- posted by Tinyclanger

Spicy Buffalo Burgers

Mon, 21 Dec 2009 02:24:22 -0500

I was attempting to make an entirely different dish when I came up with this recipe. I was trying to making a variation of the Romanian dish of Mici, but found out Buffalo didn't work...but it works splendidly for BURGERS! This recipe makes the burger patties fluffy, juicy, and insanely delicious! -- posted by Hungry_for_more

Braised Pheasant in Remarkable Mushroom Gravy

Tue, 05 Jan 2010 11:33:43 -0500

Seriously, the gravy is amazing. Get a loaf of bread and sop up that deliciousness. -- posted by seapard

Trish's Venison Meatloaf

Tue, 05 Jan 2010 12:43:41 -0500

My wife's sister gave me this recipe about 20 years ago. I lost the original recipe but I think this is pretty acurate. -- posted by Chef Roly-Poly

Venison Tips

Mon, 11 Jan 2010 11:35:33 -0500

This recipe comes from a 1990 NAHC Wild Game Cookbook. Easy to make and very tasty. -- posted by Catnip46

Venison Swiss Steak in Sour Cream

Mon, 11 Jan 2010 11:57:33 -0500

Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. -- posted by Catnip46

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

Pheasant Casserole

Mon, 11 Jan 2010 11:58:34 -0500

This recipe calls for Beau Monde seasoning. Beau Monde is a mellow beefy flavor with broad tones of celery, onion and garlic. Widely sought for use in party dips and Bloody Marys. Marvelous on salads, green vegetables, or pot roast. It can be hard to find. Spice Island is one brand. There seems to be a lot of recipe for making Beau Monde seasoning with a lot of ingredients in them, I'm sure they're all good so if you can't find the seasoning in the grocery store make your own or just omit altogether. -- posted by Catnip46

Venison-Bacon Rolls

Mon, 11 Jan 2010 18:48:33 -0500

This recipes comes from the 1990 NAHC Wild Game Cookbook. Try adding mushrooms if you like them, they make a great addition to this meal. You can also use beef instead of venison. -- posted by Catnip46

Venison Swiss Steak

Mon, 11 Jan 2010 18:49:21 -0500

Got this from a 1989 NAHC Wild Game Cookbook. Easy to make and very tasty. Quick bow hunter tip: How to make a inexpensive wind indicator. "Air flow indicator" is a fancy name for an eight inch length of sewing thread tied to your bow's upper limb tip and used as a fast indicator of the direction of flow of a light breeze. It is not essential, but it can be valuable. Always pay attention to wind direction. -- posted by Catnip46

Cristy's Delicious Deer Chili

Mon, 11 Jan 2010 20:02:00 -0500

Best chili recipe ever, so simple and easy to make! I use deer meat, but any ground meat or canned chicken can be substituted. -- posted by Chef #737832

Crock Pot Venison Barbecue

Mon, 11 Jan 2010 20:05:05 -0500

You can use any red meat, just cut in 1-inch cubes. Good served over rice, potatoes or toast. This makes a lot so you might want to cut recipe in half. -- posted by Catnip46

Smothered Grouse

Mon, 11 Jan 2010 20:33:37 -0500

This is very good. I have substituted with pheasant and chicken and both are very good this way. -- posted by Catnip46

Simple Moose Round (Crockpot)

Tue, 12 Jan 2010 16:34:16 -0500

A few simple ingredients you probably already have around the house. -- posted by Princess Jasmine

Red Wine Carnivore Elk Chili

Tue, 12 Jan 2010 17:39:58 -0500

Making chili is a relaxing way to enjoy a cloudy, cold and wet afternoon. Especially making chili that includes ground elk and red wine. What a great combination. -- posted by NevadaFoodies

Lamb or Venison With Cherry-Ginger Sauce

Tue, 19 Jan 2010 10:28:59 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth -- posted by GoldsmithLissa

Cream of Sherry Pheasant or Partridge

Tue, 19 Jan 2010 15:36:53 -0500

I developed this recipe using various ingredients that I happened to have on hand at the time. It has gone through several revisions. It yields the most tender pheasant (or partridge) I have ever tasted. -- posted by highplainsdrifter

Elk Stew Bourguignon

Mon, 25 Jan 2010 11:26:21 -0500

This is a delicious rich-tasting stew that can also be made with beef, venison or a combination of meats. The juniper berries really enhance the flavour so it is worth trying to find them. I found my dried juniper berries at a health food store. They are very strong so it's best to discard them (along with the bay leaf) as you find them in the finished dish. This tastes even better cooked a day or two in advance and re-heated. It also freezes well. I adapted this from a recipe on a pamphlet I picked up from an elk farmer near Ottawa. Elk is very lean and also very tender when cooked slowly on low heat (or quickly on high heat). It is very low in calories, fat and cholesterol and high in protein. Hints: I cook a batch of bacon in advance and keep in the freezer to add at the end. Browning the meat is key to the rich flavour. -- posted by Cathy 41

Venison Meatloaf

Tue, 26 Jan 2010 17:22:25 -0500

Meatloaf, but with nummy Venison!!! You can use beef if you prefer, but it will be greasy so use as lean as you can get. -- posted by Chef #1273635

Homemade Venison Italian Sausage

Mon, 01 Feb 2010 12:22:24 -0500

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do. -- posted by Chef #356850

Venison or Beef Casserole

Mon, 01 Feb 2010 16:02:54 -0500

Excellent and Easy Comfort Food -- posted by Cookin' Daddy

Elk Sausage BBQ Artichoke Pasta

Thu, 04 Feb 2010 10:25:58 -0500

This recipe includes elk sausage, pasta, zucchini, mushrooms, artichike hearts and fresh tarragon. The elk can be substituted easily for pork sausage. -- posted by NevadaFoodies

Ground Elk Tacos With BBQ Vegetables

Thu, 04 Feb 2010 10:26:15 -0500

Try something different tonight and barbeque your basic taco toppings: tomatoes, onions, chilies and tortillas. Its fun, different and best of all it tastes fantastic! -- posted by NevadaFoodies

Best-Ever Meatballs

Fri, 05 Feb 2010 09:09:12 -0500

This is adapted from an old Spanish dish with alterations made to suit American tastes. You can make these into little meatballs for an excellent appetizer or you can make them larger for an entree. -- posted by delianeal