Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Chinese red-cooked, braised mushrooms are a warm, wintry way to enjoy any meaty mushroom.
A classic smooth butternut squash soup, spiked with bacon and garnished with pumpkin seeds and smoked paprika.
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.