Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.
Author: sal
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Author: Rhonda Brock Fuller
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the...
Author: Thorney
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the...
Author: Soup Loving Nicole
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from...
Author: brujakitty
Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare.
Author: REDWINE48
Duck breast. Pan seared, then roasted with garlic and rosemary.
Author: silvertail
This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.
Author: dcg3269
This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
Author: angelamclamb
My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all...
Author: a
Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.
Author: Nicole Holland Green
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole...
Author: Chef John
My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't...
Author: Erin A.
This is a delicious way to utilize the shoulders of deer or elk. The process takes a little time but is well worth it. The curing gets rid of the gamey flavor of the venison. You may add one tablespoon...
Author: Emily Tisdale
This is my favorite marinade after a good hunting season. The two days in the fridge really makes all the difference when dealing with fussy people who don't like the wild taste of a good hunt.
Author: Ben Sullivan
This is an easy and very good recipe that my family loves, cooked with venison.
Author: Cathy
This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
Author: Ron
A delicious favorite, modified to be lower in fat and calories, and no one will know you didn't use ground beef.
Author: ellenmoriah
My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough...
Author: MomofFourPickyEaters
This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.
Author: Amy Miller
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Author: stef k
A yummy way to spice up venison loin or steaks. Good with any red meat.
Author: Web Spinner
A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!
Author: Ann
A very delicious goose dish. Good with tame and wild goose meat, as it will remove the wild-game taste. Great recipe that can cook all day while you're at work. When finished it makes an excellent gravy...
Author: Alex Waltman
Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Mesquite chips can be used in place of the hickory...
Author: Melissa
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed...
Author: Chef John
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Author: Debbie
If you have a hunter in your home, but don't like the wild meat taste, this is great. My boys can't get enough!
Author: Angie Weikert
This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties,...
Author: Barbara Z.
Wild rabbit is delicious braised in a good beer with chicken stock and herbs.
Author: Leslie Sullivan
I'm always looking for good ways to empty the freezer of the wild game that hubby brings home. This is easy and can cook all day in the crock pot. Serve it over egg noodles, mashed potatoes, or rice.
Author: SPEARL20
I personally am not a big fan on wild meat BUT my husband is! With this recipe it doesn't taste 'gamey' at all. It's very tender as well. I even go back for seconds!
Author: Jorin
I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy...
Author: Lori C
Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime,...
Author: Ann
My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting...
Author: Angie Fuller
A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or...
Author: cybes
A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Author: grncreek
We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.
Author: BK
Rabbit and garlic-a very different take on your classic grilling option. Always a great conversation starter, these bunnies will make your mouth water! We use rabbits that were hunted in the great Southwest...
Author: Arizona Desert Flower
This easy version of stroganoff is delicious!
Author: Kristi Whittington
Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.
Author: nick_atnite
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck...
Author: sansan
This buffalo meat dish is very tender and can be adjusted to fit your preference. This recipe can also be used for beef but will take longer to cook.
Author: Bethany Webber
A moist and flavorful comfort food. Very easy to make. A dish that would please anyone. My family never liked venison until now. I make my own venison burger (mixed with pork and smoked bacon) to die for....
Author: Dave Eilts
Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.
Author: Soup Loving Nicole