Cornish Game Hens with Amaretto Stuffing and Honey Glaze by Evelyn Scott

Source: Recipe Link.com

Venison Osso Bucco with Farroto and Dried Plum Salsa Seca by Robbie Lewis

Serves 6

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.

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.

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.

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…

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…

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…

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…

Venison stew by Easy Cook - Laka kuharica

Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.

Zurich veal with Rösti by Marc Enggist

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.

Pan Roasted Squab with Salsifis, Spinach and Bing Cherry by Robbie Lewis

Serves 8

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…