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In a large resealable plastic bag, combine flour and pepper

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1-1/2 pounds venison, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 2-3/4 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 teaspoon beef bouillon granules
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, cut into wedges
  • 2 medium carrots, cut into 3/4-inch pieces
  • 1/3 cup uncooked wild rice
4.1/5 (20 Votes)

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1.Heat your saucepan, and fry the garlic in olive oil for a few moments

  • oil for frying
  • 4 cloves garlic, finely chopped
  • 1/2 tsp chilli powder
  • a handful of whole Greek or Mediterranean olives, chopped (optional)
  • 1 small chilli, finely chopped
  • 2 Tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 14oz tin chopped tomatoes
  • 1 tsp vegan butter
  • 1 tsp agave
  • salt to taste
  • extra olive oil for drizzling
  • extra olive or two, for garnishing (optional)
  • fresh parsley, or basil, for garnishing
4.6/5 (7 Votes)

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Way over the top if you ask me, but people have asked for it, so here it is

  • Kosher salt and freshly ground black pepper
  • 1 small chicken (3 1/2 to 4 pounds pre-boning), bones removed
  • 2 pounds raw bulk sausage meat I prefer using a sweet sage sausage
  • 1 duck (4 to 4 1/2 pounds pre-boning), bones removed
  • 3 tablespoons vegetable oil
  • 1 turkey (10 to 13 pounds), carcass removed, legs and wing bones left intact
4.6/5 (7 Votes)

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Cornish hens are more than just mini me’s of everyday chickens, I do believe that they have a special flavor all ...

  • 2 Cornish hens (1 1/2 to 1 3/4-pounds) each
  • 3 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Juice of 1 lime
  • 1 lemon, halved
  • 2 tablespoons butter, melted
  • Kosher salt
  • Freshly ground pepper
  • Fresh thyme
4.2/5 (26 Votes)

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Tender and flavorful, these jerk seasoned cornish hens look and taste impressive!

  • 1 large bunch scallions, roughly chopped
  • 1 red bell pepper, stemmed, quartered and seeded
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 6 cloves garlic
  • 2 tablespoons fresh thyme
  • 1 tablespoon ground allspice
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon packed dark brown sugar
  • 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
  • Kosher salt
  • 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
  • Freshly ground pepper
4.5/5 (10 Votes)

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Making duck breast is nothing to be afraid of

  • 4 boneless duck breasts
  • Kosher salt and freshly ground black pepper
  • 1 large or 2 small shallots, minced
  • 1/4 cup ruby port wine
  • 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
  • 1/2 cup pitted frozen black cherries*, thawed and roughly chopped
  • NOTE: I used 1/2 cup sour cherry preserves
  • 2 small pats of unsalted butter (optional)
4.4/5 (12 Votes)

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Rendering duck fat is easy to do at home

  • Skin and fat of duck*, cut into one-inch pieces
  • 1 cup filtered water
  • Maldon sea salt, to taste *for cracklings/fritons
4.5/5 (8 Votes)

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Originally published as Venison Vegetable Soup in Taste of Home December/January 1998, p37

  • 3/4 pound venison, cubed
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups cubed peeled potatoes
  • 2 cups water
  • 1 tablespoon sugar
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce
4.3/5 (18 Votes)

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To make the brine: whisk together the buttermilk, paprika, onion powder, granulated garlic, salt and pepper

  • 3 lb Cornish Game Hen
  • 1 1/2 cups buttermilk
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Yukon Gold potatoes
  • 12 baby carrots
  • 1 teaspoon dried parsley
  • salt & pepper to taste
4.4/5 (14 Votes)

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Combine marinade ingredients in a bowl big enough to hold all 4 chops

  • For Marinade:
  • 4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
  • 1/2 cup Port wine
  • 1 Tbsp sugar
  • 3 cloves garlic, minced
  • Dash of hot sauce
  • 1/2 small onion, chopped
  • 1/4 cup whole fresh rosemary leaves
  • Salt and pepper to taste
  • Sauce:
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 1 Tbsp fresh rosemary leaves
  • Veal trimmings
  • 1/4 cup bacon, chopped
  • 1 clove garlic, chopped
  • 1 cup port wine
  • 2 cups low sodium chicken stock
  • 1/2 cup gorgonzola, crumbled
  • 1 Tbsp butter, softened
  • Salt and Pepper to taste
4/5 (20 Votes)

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A 24-hour marinade is the secret to this flavorful, juicy entree

  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. vinegar
  • 1 tsp. hot pepper sauce
  • 3/4 tsp. minced garlic
  • 1/2 tsp. cracked black pepper
  • 1/2 tsp. jerk seasoning
  • 1/4 tsp. chopped fresh thyme
  • Pinch of grated nutmeg
  • 6 Cornish hens, split in center
4.3/5 (19 Votes)

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Put cleaned meat and mushrooms in slow cooker and cover with onion slices

  • 3 pounds boneless venison roast
  • 1 large onion, sliced thinly
  • 1 package dry mushrooms, sliced
  • 1 TB soy sauce
  • 1 TB Worchestire sauce
  • 1 TB garlic salt
  • 1/4 teaspoon black pepper
  • 1 (1 ounce) package dry onion soup mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup
4.8/5 (4 Votes)

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Slow Cooker Venison Roast Wild Rice Venison Stew