French
French Garlic Chicken
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.
French
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.
American Recipes
Corned beef or venison casserole is a great use for leftovers. Add noodles, cabbage, peas, cheese and breadcrumbs and it's a winner.
American Recipes
An easy-to-make casserole or hotdish, sauerkraut casserole is basically German lasagna: Sauerkraut, venison or beef, noodles and cheese. What's not to love?
Pasta, Risotto, Gnocchi
Yes, you can make risotto with red meat. This venison risotto is a riff of a beef risotto dish from northern Italy. It's essentially a venison rice porridge, loose and rich. Serve it in a bowl.
American Recipes
A classic Minnesota tater tot hotdish with options to make the mushroom soup from scratch. This is a venison hotdish, but any meat works.
Recipe
A fresh and bright wild rice salad recipe that mimics Crisp and Green's "wild child" salad. I use grouse, wild rice and dried wild berries.
British
A recipe for the hearty Scottish stew powsowdie, traditionally made with a sheep or deer head, but which works well with other cuts of meat.
Venison
Venison liver and onions is a bedrock deer liver recipe you will want to learn. I normally don't like liver, so this recipe is for skeptics like me. I genuinely loved this dish.
Eastern European
Polish cabbage rolls, also known as golumpki, are, like many "thing wrapped in other things," comforting, easy, versatile and delicious.
Pheasant, Grouse, Quail
A Spanish recipe for quail stewed with paprika and onions. You then strain off the liquid and serve that with pasta. it's a great date night dish.
American Recipes
Brisket tacos are a Texas tradition that extends into Northern Mexico. Chopped, smoked brisket on a flour tortilla with all the fixins.
American Recipes
A recipe for Southwestern style green chile chicken soup, with roasted green Hatch chiles, white beans, greens and a rich broth.