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The base http://www.jamieoliver

  • Goose breast, boneless with skin
  • Touch olive oil
  • 10 g star anise
  • 10 g fennel seeds
  • 6 g coriander seeds
  • 3 g Sichuan pepper
  • 2.5 g cloves
  • 6.5 g cinnamon sticks
  • 2 - 3 threads of saffron
  • 10 g soft brown sugar (alternatively, mix 5 g. white sugar and 5 g. molasses)
  • 7 g sea salt
  • 3 g whole black peppercorns
  • 1 clementine
  • 1/2 a bunch of fresh rosemary
  • 2 onions, cut into 1/3-in.[.85-cm.]-thick disks
  • 3 carrots, cut into 1/3-in[.85-cm.].-thick disks
  • 3 sticks of celery, cut into 1/3-in.[.85-cm.]-thick pieces
  • 1 handful of fresh bay leaves
4/5 (12 Votes)

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1. Cook bacon in a skillet over medium heat until browned and crispy

  • 1 lb Ground Venison
  • 1/2 lb Ground Pork
  • Salt & Pepper to taste
  • 1/2 medium Onion, chopped
  • 1/4 cup Bread Crumbs
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Olive oil
  • 1 teaspoon minced garlic
  • 1 Egg (beaten)
  • 4 Thick slices Cheddar Cheese
  • 4 Slices of Bacon
  • 4 Hamburger Buns (not the cheap ones)
3.3/5 (3 Votes)

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RAVIOLI METHOD To prepare the duck confit ravioli filling- combine the 1 cup of duck confit with ½ tsp

  • duck confit
  • salt and pepper to taste
  • fresh thyme leaves, chopped
  • water chestnut
  • olive oil
  • roasted garlic
  • fresh Pasta Sheets
  • Parsnip Puree
  • Shaved Parmesan
  • Fresh herbs
4.5/5 (2 Votes)

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Serve with rice and green peas This can be cooked on the stove top or in a slow cooker

  • 1 tablespoon of olive oil
  • 1 pound veal stew meat cut into 1/2 inch cubes
  • 1/2 can tomato paste (3 oz) more will make it more tomatoey
  • 6 to 8 oz of water
  • 1/4 cup Red Wine (optional)
  • 1/2 onion diced
  • Italian seasoning to taste (1 teaspoon)
  • or add the seasons one at a time to taste
  • marjoram
  • thyme
  • rosemary
  • savory
  • sage
  • oregano
  • basil
3.7/5 (3 Votes)

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•Prepare the veal by pounding thin between two sheets of wax paper

  • 8 veal cutlets, pounded thin
  • 1 cup of flour for dredging
  • 1/4 tsp salt
  • 1/4 tsp of fresh ground black pepper
  • 3 Tbls of butter
  • 1 Tbls of extra virgin olive oil
  • 1/2 cup of chicken broth
  • 1/4 cup of dry vermouth or white wine
  • 1/4 cup of freshly squeezed lemon juice
  • 1/3 cup of capers, drained and rinsed
  • 1/3 cup of fresh parsley, chopped
4.5/5 (2 Votes)

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1. The sauce can be prepared while the duck is cooking, or made well in advance and warmed just before serving

  • 1 tbsp sesame oil
  • 1 red onion, thinly sliced
  • 2 cm/¾in piece of fresh ginger, peeled and finely chopped or grated
  • 1 tbsp red wine vinegar
  • 4 tbsp cranberry sauce
  • 1½ tsp Chinese five spice
  • 1 large glass red wine
  • 1 strip orange zest
  • ½ orange, juice only
  • 1 tsp brown sugar
  • coarse sea salt and freshly ground black pepper
  • 4 thick duck breasts
  • vegetable oil
4.3/5 (3 Votes)

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To prepare the racks of venison you must French the rack as seen here: http://www

  • 2 Venison Racks
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 cup chopped almonds
  • 2 tablespoons unsalted butter, cut in 1-tbsp pieces
  • 1 small shallot, minced (about 1 1/2 tbsp)
  • 1/2 cup panko bread crumbs
  • 1/2 lemon, zest of, finely grated
  • 1/2 teaspoon minced fresh thyme
  • 1 pinch cayenne
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 1/2 lemon, cut in 2 wedges (use the one you zested)
4.5/5 (2 Votes)

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For soup: Heat heavy large pot over high heat

  • Soup:
  • 6 duck leg-thigh pieces
  • 16 cups low-salt chicken broth
  • 1 large onion, peeled, halved
  • 6 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
  • 1 tablespoon sugar
  • Garnishes:
  • 1 6.75-ounce package rice vermicelli
  • 3 cups sliced shallots (about 10 large)
  • 2 1/4 pounds plum tomatoes, chopped
  • 3 8-ounce cans sliced bamboo shoots, drained
  • 6 cups thinly sliced Napa cabbage
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh chives
  • Hot chili sauce (such as sriracha)*
  • Lime wedges
4/5 (1 Votes)

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Weight Watchers Points Plus = 20 per serving

  • 1 pound veal scallop
  • kosher salt
  • 1/3 cup flour
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/4 cup dry vermouth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon garlic powder
  • 1 10-ounce package frozen artichoke hearts
  • 8 lemons slices
  • 4 ounces uncooked noodles
4/5 (1 Votes)

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Cook neckbones in chicken broth and skim fat that rises

  • 1 1/2 -2 lbs pork neck bones
  • chicken broth to cover
  • 1 qt prune juice
  • 1 1/2 cups apple butter
  • 1 lb prunes
  • 1 Cup Raisins
  • 1/4 cup vinegar
  • 1 cinnamon stick
3.9/5 (18 Votes)

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Mix brown Sugar and Soy sauce together in a bowl

  • 2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
  • 1/2 lb bacon (Plain, thin-sliced Bacon is best)
  • 3 cups dark brown sugar
  • 2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
  • 1/4 cup white sugar (Optional for added Sweetness)
4.3/5 (4 Votes)

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Hang in smoker for 1 hr @ 100-125 deg

  • Grind fine:
  • 17 lbs venison
  • 3 lbs pork
  • In a mixing bowl, mix together with minimal water (1 c):
  • 3 1/2 cups Reichert S.S Seasoning
  • 4 oz cure
  • 3/4 cup bull flour
  • 1/3 cup mustard seed
  • 3 tbsp garlic powder
  • 1/3 cup coarse ground pepper
  • 1/3 bottle Liquid Smoke
4.2/5 (5 Votes)

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