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The Local Palate, December/January 2014, page 88

  • 4 rabbit quarters (leg-shoulder)
  • Salt and pepper
  • 1/2 cup small-diced carrots
  • 1/2 cup small-diced celery
  • 1 cup leeks, white part only, cut in half moons, washed
  • 2 cups white wine
  • 1/4 cup currants
  • 2 cups chicken stock
  • 1/2 cup duck fat (melted butter may be substituted), reserving
  • a couple of tablespoons for covering the finished rillette
  • 8 sprigs thyme
4.5/5 (4 Votes)

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Veal chops are always something of an extravagance, though worth it when well prepared

  • 6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each
  • 2 teaspoons kosher salt
  • 8 ounces Fontina cheese, shredded, from Valle d 'Aosta
  • 1 cup Grana Padano, grated, or Parmigiano-Reggiano
  • 4 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup all-purpose flour, for dredging, plus more as needed
  • 12 sage leaves
  • 1 tablespoon tomato paste
  • 2 cups white wine
  • 1/2 cup chicken broth, hot
5/5 (2 Votes)

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"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés

  • 1 large poblano
  • 1/2 pound plum tomatoes
  • 1/4 pound tomatillos, husked
  • 1 large garlic clove, unpeeled
  • 1 fresh red chile, seeded and chopped
  • 1 large scallion, chopped
  • 2 teaspoons fresh lime juice
  • Salt
  • 4 confit duck legs
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons soy sauce
  • 1/2 teaspoon Chinese five-spice powder
  • 8 corn tortillas, warmed
  • Cilantro sprigs, for serving
4.5/5 (2 Votes)

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Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers

  • 3 * 3 tablespoons olive or vegetable oil
  • 1/2 * 1/2 cup all-purpose flour
  • 1 * 1 pound thin veal scallopini (less than 1/4 inch thick)
  • 1/2 * 1/2 stick unsalted butter, cut into pieces
  • 1 1/2 * 1 1/2 tablespoons red-wine vinegar
  • 1 1/2 * 1 1/2 tablespoons drained small capers
  • 2 * 2 tablespoons chopped flat-leaf parsley
4.5/5 (2 Votes)

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A basic recipe for a moist venison roast

  • Venison Roast (about 2 pounds)
  • 2 TB vegetable oil
  • Spices to taste (basic - salt, pepper, garlic)
  • 4 C liquid (water, broth, tomato sauce, or part wine)
4.5/5 (2 Votes)

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Mix all marinade ingredients in medium bowl

  • Marinade:
  • 1/4 cup dark brown sugar
  • 1/4 cup green onions, sliced
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 1 tsp sesame oil
  • 2 lb venison steak in thin slices
  • Wood skewers
4.7/5 (6 Votes)

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Preheat oven to 400 degrees

  • 2 Duck breasts
  • Salt & pepper
  • Serving suggestion.
  • Serve with crispy bacon salad and string beans with onion. These recipes can be found in my recipe box.
4.4/5 (7 Votes)

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Heat the oil in a skillet over medium heat

  • 1 tablespoon vegetable oil
  • 1 lb venison meat
  • 1 small chopped onion
  • 1/4 teaspoon garlic
  • 1/4 cup parsley
  • 3 cups cut up mushrooms
  • 1 beef bouillon
  • 1 1/2 cup water
  • 1/2 cup wine
  • 1 cup sour cream
  • 3 tablespoons flour
  • hot cooked egg noodles
4.2/5 (26 Votes)

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1. Heat oven to 500 degrees, sprinkle inside of each hen with a dash of salt and pepper

  • SAUCE:
  • 4 Hens thawed
  • Dash of pepper and salt
  • 1/4 cup butter or margarine melted
  • 1/4 cup shredded.orange peel
  • 1 1/2 1 1/2 tbsp shredded lemon peel
  • 3/4 cup orange juke
  • 2 tbsp lemon juice
  • 1 cup currant jelly
  • 1 cup Madeira wine (ONLY AT SPECIALTY LIQUOR STORES ) 1 tsp dry mustard 1/2 tsp fresh ginger Dash of Tabasco Sauce
  • STUFFING: they are extra nice if they are stuffed with a mostly vegetable stuffing first
5/5 (2 Votes)

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In a large pot, heat the oil over moderate heat

  • 3/4 lb. pappardelle
  • 3 Tbs. olive oil
  • 2 oz. salt pork, cut into fine dice
  • 1 onion, chopped finely
  • 1 carrot, chopped finely
  • 1 rib celery, chopped finely
  • 1 lb. boneless veal shoulder,cut into 1/4 in. cubes
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 3 1/2 cups canned tomatoes with their juice, chopped (28 oz. can)
  • 1 1/4 tsp. salt
  • 1 Tbs. chopped fresh sage or 1 tsp. dried
  • 3 Tbs. butter
  • 1/2 lb. cremini or other mushrooms, cut into thick slices
  • 2 Tbs. lemon juice
  • 1/2 cup chopped fresh flat parsley
  • freshly ground black pepper
5/5 (1 Votes)

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We all know basic tomato sauce, and we’re aware that the variations are nearly infinite

  • Summary
  • Brown the meat well before adding the tomatoes. And use a narrow pot or partly cover a wider one,
  • because you don't want the sauce to lose so much moisture that it becomes too thick. Finally, this sauce is
  • rich enough not to need grated cheese -- use a handful of coarsely chopped parsley or a chiffonade of basil
  • instead.
  • Ingredients
  • 2 tablespoons olive oil
  • 2 small dried hot red chilies, optional
  • 1 piece meaty veal shank, 1/2 to 1 pound
  • 3 cloves garlic, peeled and roughly chopped
  • Salt and freshly ground black pepper to taste
  • 1 28-ounce can whole plum tomatoes, with juice
  • 1 pound ziti, penne or other cut pasta
  • 1/2 cup or more roughly chopped parsley or basil leaves
4/5 (2 Votes)

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Mix together the cooked rice, nuts, apples, onion, and herbs

  • 1 fresh wild goose - (abt 12 lbs)
  • Salt to taste
  • 4 cups cooked wild rice
  • 2/3 cup chopped toasted hazelnuts
  • 2 Granny Smith apples peeled, cored, and chopped
  • 1/2 cup chopped onion
  • 2 teaspoons ground savory
  • 3 tablespoons chopped fresh parsley
  • Freshly-ground black pepper to taste
  • 1 1/2 tablespoons all-purpose flour
  • 4 cups water
5/5 (2 Votes)

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Roast Goose With Wild Rice Braised-Rabbit-Leek-Rillette