Recipes

Kabobs are a terrific way to share meat. They’re fun to eat, everyone likes them and you can make them on the grill, over the fire, or in the toaster oven.

All this meat can be served hot or chilled. If you have a food slicer, it’ll make terrific sandwich meat. Smoking is a good way to prepare a lot of meat for use later.

This recipe will help you make a tasty meal of meat from the shoulder, one of the least tender big pieces of meat you brought home. It’s simple food, but it’s delicious.

This lemony sauce has a sweet side and the pears add a pleasant chunk to bite. A little cardamom makes it more sophisticated. It’ll bring some variety to that freezer-full of fish you’ve been whittling away at all winter.

With the holidays and winter hitting hard, I wanted to share a rich meal that will have your guests feeling happy and satisfied. It’s a terrific dish both for first-time game eaters as well as those who’ve been eating wild meats all their lives.

Tough cuts are usually ground, but these tasty tacos are a much better use of your game meat.

It’s funny, but the meats we buy at the store just aren’t very flavorful. By contrast, wild meats have a huge range of flavors and some folks just aren’t used to that. You may have had the experience of someone saying they don’t like the gamey taste of wild meats, or maybe you’ve got a deer in the freezer that ran a marathon before dying and just has more flavor than you’d like. This simple spiced barbeque sauce is good for those stronger meats.

There’s a brown paper bag in my freezer right now whose sole purpose is to keep me from seeing the last two pieces of Antelope meat from last fall. If I see them, I’ll want to eat them, but I’m keeping them in reserve so I can compare them side by side with black bear meat. I’m trying to figure out which of the two is my favorite.

This stew is like a chicken soup—in fact, if you didn’t tell anyone it was rabbit, they’d assume it was chicken. It’s hearty and doesn’t take a lot of prep.