Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
A Nordic take on salmon soup. Chunks of salmon or trout, served with potatoes, cream, dill and, if you have it, whey.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.