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Cornish Game Hens with Amaretto Stuffing and Honey Glaze by Evelyn ScottSource: Recipe Link.com |
3 votes
4917 views
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Venison Osso Bucco with Farroto and Dried Plum Salsa Seca by Robbie LewisServes 6 |
3 votes
12946 views
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Wild Rabbit With Mushrooms And Pine Nuts by James BuelWild 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
9870 views
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Swiss Mushroom Pheasant Breast by Robyn SavoieThis 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
10625 views
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Venison Roast with Cranberry Sauce by Amos MillerVenison 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
5460 views
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Quail Stuffed With Foie Gras and Topped With Wild Mushrooms by Cecelia HeerWhenever 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
4158 views
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Herb Flecked Venison Burgers by SmokinhotchefOne 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
4868 views
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Stoplight Bambi by Booter WestThis is something I made while I was in college. Decided to throw some stuff together and serve it to a sorority house for an event our fraternity had with them. The funny thing is, they had no idea it was deer meat. They polished off 3 - 5lbs roasts. Its different, but good. |
1 vote
1540 views
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Cornish Hens with Cheesy Stuffing by Margy Hewes WalstrumMild 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
1930 views
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Pan Roasted Squab with Salsifis, Spinach and Bing Cherry by Robbie LewisServes 8 |
1 vote
2758 views
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Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote by Dominick ChirichilloGrass-fed bison meat has surged in popularity in California, where Myers says people love its novelty but appreciate its resemblance to beef. Grass-fed bison has a nutritional edge over beef: It's lower in fat and cholesterol and higher in protein.… |
2 votes
6570 views
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Roasted Pheasant by Dean GrasonPheasant is generally a dry bird. The bacon helps moisten it up. |
2 votes
6197 views
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stuffed rainbow trout by Nannette perrymana recipe i just made last night. rainbow trout is best baked,grilled,roasted, or broiled. never fry rainbow trout. i did this a couple of years ago and the trout was mushy , oily, and did not taste good no matter how much hot sauce i put on it.one more thing. MAKE SURE ITS WILD. wild trout often cooks better and tastes better. |
1 vote
2255 views
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Venison Burgers by Ozark LadyLast years' venison is still in the freezer, it was so very tough, that very few folks had the fortitude to attempt to find a way to make it edible. It had great flavor but was simply too tough to chew! In preparation of this year, I bought a meat slicer, and a meat grinder. My granddaughter got a deer in the youth hunt. It was… |
1 vote
2836 views
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