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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
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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
4/5 (2 Votes)

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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
0/5 (0 Votes)

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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
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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
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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
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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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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
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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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Wild Duck Veal Cordon Bleu