Greek

Greek Venison or Lamb Shanks

This is a traditional Greek lamb shank recipe done with venison shanks; the only difference between the two is venison takes longer to cook.

Southern

Red Eye Gravy with Quail

Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.

Pheasant, Grouse, Quail

Three Sisters Stew with Grouse

A three sisters stew recipe -- corn, beans and squash -- with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.

American Recipes

Turkey Black Bean Chili

A lighter, brighter version of chili. This chili uses ground turkey, black beans, corn, tomatoes and dried chiles.

Scandinavian

Tjalknol, Frost Bump Venison

Tjalknol is a way of cooking meat, usually venison, from frozen. It's known as 'frost bump' and involves slow cooking then brining. You eat the meat cold.

American Recipes

Sausage Strata

A versatile recipe for a savory bread casserole loaded with sausage, greens, cheese and mushrooms.

Pasta, Risotto, Gnocchi

Malloreddus Pasta

Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.

Eastern European

Hungarian Paprikash

A Hungarian paprikash recipe with nokedli dumplings. I use pheasant for this recipe, but chicken or other white meat also works.

French

Mushroom Sauce for Steak

This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.

Wild Game

Cumberland Sauce With Venison

If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, or any dark game meat.

French

Chicken Consomme

How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.