facebook share image   twitter share image   pinterest share image   E-Mail share image

Duck Breasts with Raspberry Sauce

If you want to use frozen raspberries for this recipe, allow them to thaw first.

Author: Wynne

Wild Goose Breasts with Orange Glaze

This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.

Author: ALIGORN

Baked Spaghetti with Venison

This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.

Author: Kandicegibson

Gordo's Good Venison

Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices.

Author: Gordon Coates

Pan Seared Duck Breast with Blueberry Sauce

Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Author: rmdalrymple

Slow Cooker Barbecue Goose Sandwich

The secret to goose is to cook it until it falls apart - you need a slow cooker. This is a good sandwich recipe for goose breast.

Author: SHIVERDEN

Steak N Gravy

Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS...

Author: Elisa Gale

Grilled Goose with Prune Stuffing and Gravy

Grilling the bird makes the most wonderfully moist and tender dish you'll every taste!

Author: Christine L.

Raspberry Venison Skillet

Marinated venison strips are cooked with caramelized onions in this melt in your mouth, gotta have more dish!

Author: Joe G

Canada Goose in Sweet Chili Sauce

Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce.

Author: Daniel Seppala

Hunter's Roast

This simple roast is out of this world, tender and spicy! This will warm you on a cold night. Use 2 jars of pepperoncini if you like it really spicy!

Author: Elisa Gale