61 game meat recipes

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Ground venison pressed into a pan, smothered in cream of cheddar and celery soup, then topped with frozen french fries that bake up golden and crispy. Kid-friendly, no-fuss weeknight comfort food.

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

Three-ingredient venison medallions baked between anchovy fillets until tender and deeply savory. Olive oil, salt from the sea, and the clean flavor of wild game. Minimalist and elegant.

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

Slow-roasted duck stuffed with oyster bread dressing and basted with a lemon-butter-thyme mixture until golden and crispy. A showpiece roast for holiday dinners and special occasions.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.