Make and share this Alligator Sauce Piquant recipe from Food.com.
Author: gailanng
We have been making this sausage recipe for years. Heavy on the fennel, garlic, and crushed red pepper. When made with natural hog casings they are wonderful grilled.
Author: matthew.benigni
Make and share this Super Mega Ultra Terrine recipe from Food.com.
Author: 16X6807
Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden...
Author: Traeger Kitchen
There are advantages to eating buffalo meat because it is lower in calories, lower in fat, has a wonderful flavor and is very tender. It's important to roast buffalo at a lower temperature than you would...
Author: Chef Shadows
best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms
Author: Ann DeLong @annypanny
UH...OK... Now this is old southern cooking. I typed this one exactly how it was written. HUM!! How many people Will a possum serve anyway? Poor Poor Possum, or is it Opossum?
Author: Cookin In Texas
This is a very popular recipe in Sweden, using two popular ingredients- reindeer meat and chanterelle mushrooms. If you can't find reindeer, venison will work just as well. For a traditional dinner, serve...
Author: IngridH
Although wrapping bacon around them and sticking a jalapeño down the middle is a great way to prepare dove, this is a great recipe when you are looking to switch things up a bit and impress your hunting...
Author: Chef E. Scott
The goat variety! Originally from theodora Fitzgibbon's 1963 book "Game Cooking". Cooking times are guesses.
Author: Missy Wombat
My wife makes this wonderful homemade spaghetti sauce...she found an original in "Quick Cooking 2001" and then made a number of adjustments which have greatly enhanced it and made the recipe her very own...we...
Author: Dan Hammond
I love this recipe. The sweetness makes it unique and so tasty. The meat is tender and juicy. You can use beef also.
Author: barbara lentz
This Game Lasagane recipe was highly recommended by Guardian Food Critic Tom Parker Bowles during ITV's Food Glorious Food series for ITV in the UK. See www.etruscany.co.uk for more details and yara very...
Author: Patrick W.
Plover are a farm-raised game bird in the U.S. and are sometimes imported from Europe. Substitute doves, squab, young pheasant or chicken cut into small pieces, if desired. From the Creole chapter of the...
Author: Molly53
Howdy Ya'll I hope enjoy my new Venison stuff Bell Peppers.!
Author: Mallory Williams
When visiting a family farm in Kansas, we ended up bringing home quite a few pounds of bison. Bison is a wonderfully lean meat with deep flavor that is perfect for using in recipes like this. Following...
Author: Martha Ray Deen
Beverage pairing: Beer: Abita Amber Wine - Tempranillo (Spain) Ground Moose Chili - When Fall trickles into Middle TN, I automatically think Chili, as many others do. It's good for the soul and warms one...
Author: Raphe Reeves
This is a family favorite,all my kids,grandkids,and great grandkids loves rabbit.(in and out of the pot lol)I've cooked venison, bear,squirrel,turtle,quail,pheasant,and squib. No raccoon,snake,or opossum,I...
Author: Linda Woodham
I've been cleanin' & fryin' frog legs since I could reach high enough on the stove.Well, actually, I used a chair & stood on my knees. The first time my Daddy brought a mess home for me to clean & cook,...
Author: Peggi Anne Tebben
Have friends who think they don't like wild game? This venison recipe will convert them. Marinating overnight allows the venison to soak up the sweet, spicy, and salty marinade. Follow the roasting instructions...
Author: Dan Hammond
One day hubby came home with a few pigeon breasts, a couple of hares...so we thought it was the perfect time to make a raised pie. We had some wild boar and duck breasts in the freezer so added that to...
Author: Amanda P
Delicious fall off the bone meat
Author: barbara lentz @blentz8
My Mother-in-Law Eunice Martin taught me how to make Deer Steak and Gravy. She was an Angel who has passed on. I enjoyed watching city boys eat it thinking it was Beef all the while saying they didn't...
Author: Chip Cheely
With a beautiful combination of ingredients, this dish is perfect to serve for any occasion, impressing your guests!
Author: Francine Lizotte
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
I found this while researching PNW foods/recipes. It can be found in 'Where People Feast - An Indigenous Peoples' Cookbook'. By Dolly and Annie Watts. Published by Arsenal Pulp Press, Vancouver (www.arsenalpulp.com)....
Author: Beth Renzetti
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley
Nice flavor. Watch the thickness of the meat the thinner it is the faster it will cook. Be sure to rest the meat on carving board covered with foil for at least 10 minutes for thin cuts and 15 for thicker...
Author: barbara lentz
When making venison heart this way it is like a filet mignon. It melts in your mouth and is delicious. Venison heart is a great source of protein and B vitamins. If you don't tell them no body would know...
Author: barbara lentz
Something I prepared using a small spirit fish smoker with mesquite sawdust but any hot smoker should do the trick. For the pepper use your favourite mix or things like Cajun seasoning would work well,...
Author: Peter J
If you are lucky enough to get some Venison(deer)meat you should try this easy and quick recipe with some ground meat, it's another way to enjoy Good Food
Author: Cheryl Culver
My dads recipe for ground venison. You could also use canned venison or ground beef, turkey, or chicken.
Author: barbara lentz
This sauce compliments Duck, Salmon, pork, Ham and Roast Turkey.5/18/15.
Author: Karl Strasser
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Author: Rev BJ Friley @RevBJFriley
This is a claimed orphan recipe. It sounded so good I just had to have it
Author: Stormy Stewart
I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely...
Author: The Flying Chef
From the Cookbook "A Book of Recipes" by St. John Berchmans Church, friends and neighbors, Galena, Alaska sometime between 1980-1988. I have NOT made this, just found it an interesting bit of regional...
Author: KATE P
I found this recipe years ago at The Outdoor Lodge at http://www.theoutdoorlodge.com. I haven't made this before so times and servings are estimates.
Author: Vicki Butts (lazyme)
I got this recipe off of Williams-Sonoma. I did very little tweaking, because this is a classic. I found out I love, love meatballs. I didn't get a photo because they where eaten up to fast. "I raise my...
Author: deb baldwin
This is my Grandmothers recipe, my family did a lot of hunting and fishing in the years while I was growing up,my Mother put this recipe in the Hospital Auxiliary Cook book in 1974, I never ate Squirrel...
Author: Linda Smith
Lean, Easy, and a change from Beef Goes well with long grain and wild rice, sauteed spinach with toasted pine nuts. Something quite different for a intimate dinner party. Wine match: Petite Sirah or Australian...
Author: Woofer
A ridiculously simple recipe. The whole family hunts, so we typically cook it with a venison roast. A boneless beef roast works just as well. Serve with a cold iceberg salad and soft bread for sopping...
Author: Rick B.