Find more game meat recipes here - 164 recipes
More Game Meats recipes
Veal Cordon Bleu
By MooK
1. Preheat oven to 325° F / 160°C
- potato salad
- 1 pound assorted small potatoes
- 1/2 cup beef or vegetable stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon mustard, plus more to taste
- 2 tablespoons canola oil
- salt and pepper, to taste
- .
- yogurt sauce
- 1 cup Greek yogurt
- 1/4 cup finely chopped chives
- 1 clove garlic, finely minced
- salt and pepper, to taste
- cucumber salad
- 2 cucumbers, peeled, deseeded, and sliced
- salt, as needed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons sesame seeds, divided
- 2 tablespoons white Balsamic vinegar
- .
- veal
- 2 veal cutlets
- 2 tablespoons sweet mustard
- 2-4 slices prosciutto
- 1 bunch arugula, finely chopped
- 1/2 cup Parmesan, coarsely grated
- 2 eggs
- 1 cup flour
- 2 cups cornflakes
- 1 cup breadcrumbs
- 2 tablespoonscanola oil or clarified butter, for frying
Easy Canned Venison
By á-73721
1. Place the venison into a large bowl
- makes 1 quart jar
- 2 pounds cubed lean venison
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoon minced garlic
- 4-6 slices onion
loin of Venison with dried cherries, walnuts and shiitake Mushrooms
By RandrR
People who want eat there husbands venison loved this
- 1/4 cup plus 2 TBS walnut oil
- 1 cup plus 3 TBS dry red wine
- 1 Tbs plus 2 tsp chopped fresh thyme
- 1 tsp fresh ground pepper
- 6 6 oz boneless venison loin steaks
- 1/3 cup walnut halves
- 2 Tbs olive oil
- 3 medium shallots thinly sliced
- 4 oz Shiitake mushrooms stems discarded caps thinly sliced
- 2 cups beef stock
- 1/4 cup flatleaf parsley
- 1/3 cup dried sour cherries
- 1 Tbs honey
- 2 Tbs veg oil
- coarse salt
- 6 thyme sprigs
Veal Capricciosa
By á-49759
Put sauce in the bottom of the pan
- 6 cups vegetable oil
- 1 large Spanish onion, chopped
- One 28-ounce can tomatoes, crushed by hand, with their juices
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- Table salt
- 4 cups all-purpose flour
- 8 large eggs, beaten
- 2 large eggplants, peeled and sliced into 1/4-inch rounds
- Twelve 2-ounce milk-fed veal medallions
- 12 thin slices prosciutto, each about 3-by-2 inches,
- 14 to16 ounces fresh whole milk mozzarella, sliced 1/8-inch thick (about 24 slices)
- 1/2 cup Sauternes
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
By á-60039
1. Preheat oven to 375 degrees F (190 degrees C)
- 6 thick slices bacon
- 2 (3/4 pound) venison
- ten derloin roasts
- 2 teaspoons olive oil, divided
- 1/4 teaspoon onion powder,
- divided
- kosher salt and ground black
- pepper to taste
- 2 tablespoons butter
- 1 (8 ounce) package sliced
- cremini mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon chopped green
- onion, or more to taste
- 1/2 cup heavy whipping cream
- , or more to taste
Slow-Cooked Italian Venison Roast
By á-6055
8 hours - overnight to marinate
- 1 (4-5lb) venison roast
- 1 (16-oz) bottle Italian Dressing
- 2 T. flour
- 1/2 to 1 lb. bacon strips
- 2 green bell peppers
- 2 medium onions
- 1 4 oz. can sliced mushrooms
- 1 (10.5 oz) can French onion soup
Beer-Braised Rabbit (Or Chicken) for the Crock Pot
By KimberlyB
1. In a crock-pot, place potatoes, carrots and onion
- 2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
- 2 tablespoons olive oil
- 3 medium potatoes, peeled and halved
- 3 -4 carrots, peeled and bias-cut in 1 inch pieces
- 1 onion, thinly sliced
- 1 cup beer
- 1/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1/3 cup cold water
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt paprika (to garnish) (optional) parsley (to garnish) (optional) k
Veal Medallions With Oyster Mushrooms
By á-1230
1. Cut up the mushrooms and fry up on butter
- 1 lb oyster mushrooms
- 1 large shallot finely chopped
- 2 Tbsp port
- 3 Tbsp butter
- Lb veal
- 1/4 cup glace de viande
Goosey Cake
By caseyraborn
Preheat oven to 300. Mix together cake mix, 1 egg, stick of margarine (softened) and put on bottom of 13"x9" pan
- 1 box yellow cake mix
- 3 eggs
- 1 stick of margarine
- 8 oz block cream cheese
- 1 tsp vanilla
- 1 box confectioner's sugar
Venison Stew with Dried Cherries
By kallen2302
COOKER: Large round or oval SETTING AND COOK TIME: LOW for 8 to 9 hours This is a very different stew from the pre...
- 5 pounds venison stew meat, trimmed of fat. tenderized by pounding, and cut into 1-inch chunks
- 1/3 to 1/2 cup all-purpose or whole wheat pastry flour
- Salt and freshly ground black pepper to taste
- 1/2 cup olive oil
- 4 medium-size yellow onions, diced
- 4 cups dry red wine, such as Cabernet Sauvignon
- 16 medium-size red potatoes, left whole or quartered
- 6 large carrots, diced
- 2 large parsnips, peeled and diced
- 6 ribs celery. diced
- 1 orange, peeled, seeded if necessary. and chopped
- 16 juniper berries, cracked
- 10 cloves garlic, or to your taste, minced
- 2 cups dried tart cherries. or a combination of dried cherries and golden raisins Two 10.5-ounce cans low-sodium beef broth
- 1/2 cup brandy
- 2 tablespoons balsamic vinegar
Ground Veal Patties
By á-7122
Goes nicely with braised red cabbage
- 1/2 lb lean ground beef
- 1/2 lb lean ground veal
- 1/2 lb ground lean pork
- 2 eggs
- 1 cup fresh breadcrumb, pulverized in a blender or shredded with a fork
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup onion, finely chopped
- 3/4 cup cold water
- 4 tablespoons vegetable oil
- Read more at: http://www.food.com/recipe/estonian-ground-meat-patties-beef-veal-pork-hakklihakotlet-108963?oc=linkback
Wild Duck
By Valarie
Wash ducks, wipe dry inside and out
- 2 small ducks
- 1 package onion soup
- 4 cups coarsely chopped and peeled potatoes
- 2 cups coarsely chopped carrots
- 1 medium onion, coarsely chopped
- 2 tablespoons butter
- 1/2 cup water
- salt and pepper to taste
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