Wild Game recipe collection

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Wild game recipe for raccoon. Not for the feint of heart.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Barbecued venison roast slow-cooked low and slow after a 24-hour beer marinade with garlic, onions, and bay. The Crock-Pot method that turns lean wild game into pull-apart tender meat.

Slow-roasted venison shoulder braised in beer, sour cream, and cream of mushroom soup with onions and allspice. A hunter's dinner with forgiving creamy gravy.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Classic beaver tails prepared the way old-time trappers did: blistered over hot coals, peeled, then roasted or boiled until tender. A traditional wild game preparation passed down through trapping cultures.

Cornish hens roasted over a toasted long-grain rice stuffing studded with pecans, raisins and orange juice. An elegant holiday-worthy dinner with juicy birds and aromatic fruit-and-nut rice.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

No-bean venison chili simmered in beer and whiskey with jalapenos, cumin, and masa harina. A bold, Texas-style wild game chili with serious heat and deep smoky flavor.

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.

Hearty venison chili using both cubed and ground deer meat for texture, simmered with crushed tomatoes, chili powder, cumin, and kidney beans. Masa harina thickens it to a rich, spoon-coating finish.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.