All recipes » Wild game

	Swiss Mushroom Pheasant Breast by Robyn Savoie This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.	1 vote 5668 views
	Wild Rabbit With Mushrooms And Pine Nuts by James Buel Wild rabbit both cotton tail and jack rabbit are hunted on most rural reservations by youth. They bring home for meat and harvest the pelts to either sell, trade or use in their crafts and clothing for pow wows.	1 vote 1 comment 5431 views
	Baked rabbit by treder27 New in 2013 .year of the black water snake.The snake is essentially an omnivore, but if you treated her dish of rabbit, she will thank you and reciprocate	1 vote 1809 views
	Venison Osso Bucco with Farroto and Dried Plum Salsa Seca by Robbie Lewis Serves 6	2 votes 1 review 1 comment 10699 views
	Kalderetang Kambing (Goat Stew) by ShaleeDP One of the favorites of beer drinkers in the Philippines! They use it for nibbles matched with ice cold beer.	1 vote 5776 views
	Grilled Bison Burgers with Peanut Butter and Bacon by Robyn Savoie The Wisconsin State Fair is upon us once again. Over the next few days, I will be posting some great recipes connected to the "Golden Spork" Awards. The Sporkies is a Wisconsin State Fair food competition that started in 2013. This is my spin on this surprisingly delicious new burger. Think about it...savory lean bison grilled…	1 vote 1 comment 4723 views
	Coniglio alla cacciatora (Hunter-style Rabbit) by Frank Fariello Rabbit is a wonderful meat, leaner but yet tastier than most chicken you'll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those furry creatures make great eating. One of my…	2 votes 1 review 7581 views
	Cornish Game Hens with Amaretto Stuffing and Honey Glaze by Evelyn Scott Source: Recipe Link.com	3 votes 1 review 2793 views
	Herb Flecked Venison Burgers by Smokinhotchef One of the best things about rural country living is the access and availability of wild game. Venison nourished the early settlers and Indians in days of olde. Venision makes for a terrific meal and it is a sustainable food source. Lean and earthy, venison can be substituted for any red meat and cut as well! As a part of my live…	2 votes 2 reviews 1 comment 3181 views
	Venison Roast with Cranberry Sauce by Amos Miller Venison is lean, healthy meat, and, as most hunters know, can be comparable in flavor and texture to the finest Angus beef - if processed properly in the field, after harvest, and then processed properly into various meat products. Following is a favorite roast recipe - which you can do in your crockpot - that slow cooking will…	4 votes 3 reviews 2 comments 3958 views
	Cornish Hens with Cheesy Stuffing by Margy Hewes Walstrum Mild Ricotta cheese, basil and bits of ham make a delicious stuffing. Slice in half and serve. Great served with sauteed zucchini, rice and mushroom pilaf and crusty French bread.	1 vote 1215 views
	Venison stew by Easy Cook - Laka kuharica Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.	1 vote 1670 views
	Giggling Gourmet's Buffalo Burritos by Giggling Gourmet These Burritos are stuffed with Buffalo Meat as the main ingredient, a much respected, revered and loved animal in our Native family tradition at home here. These have been a favorite of the family for some years now enjoy!	1 vote 1751 views
	Quail Stuffed With Foie Gras and Topped With Wild Mushrooms by Cecelia Heer Whenever I visit my favorite butcher shop in NYC (Ottomanelli & Sons), I like to stock up on certain proteins that are never available at my local grocery stores. Boneless quail is one of those items. And the mini frozen packages of foie gras is another. All of Ottomanelli's products are very high quality and, although these…	1 vote 2616 views
	BBQ grilled quail marinated in pomegranate molasses and moroccan spices with a blood orange and tarragon sauce by Nick Pahl The title should actually read: BBQ grilled quail marinated in pomegranate molasses and moroccan spices with a blood orange and tarragon sauce. Served with grilled chicory wedges and roasted vegetable couscous. Made this combination up on the day…	1 vote 1841 views

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