287 wild game recipes

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Pan-seared catfish fillets baked under a buttery pecan sauce with lemon zest, Worcestershire, and red chili. Southern-style fish that's crispy, nutty, and on the table in 30 minutes.

Make your barbecue feel special and enjoy the summer days in a new way.

Late making dinner? Try this dish that can be served with potatoes or rice.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

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.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

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

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.