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13 recipes tagged with game-meat.
Frog legs coated in breadcrumbs or cracker crumbs and deep-fried until golden. Served with tartar sauce for dipping.
Tender frog legs are dredged in seasoned flour, browned in butter, then braised with onions and chicken stock. Finished with a creamy sauce and a toasted…
4 servings Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.
4 servings Please read Cooking Wildfowl and About Wild Turkey.
4 servings Ground venison is very lean and is best when combined with a bit of fattier ground beef.
Skin-on breasts are essential here, so do not use meat from a bird that does not pass the palatability test, above. Because wild ducks and geese are so…
4 servings Delicious anytime, but especially evocative of autumn. Please read About Wildfowl and About Pheasant.
Ostrich or emu fillets are seasoned and seared to medium-rare, then served with a choice of pan sauce.
4 servings Use steaks cut from the loin or tender portion of the leg for this recipe.
A large buffalo roast is seasoned, slow-roasted, and finished with a bourbon-molasses glaze for a sweet and savory crust. Served with optional chile…
Quail marinated in a spicy maple-soy glaze, then roasted until juicy and glazed. Perfect as an appetizer or main course.
4 servings Please read Cooking Wildfowl and About Wild Duck and Goose.
A classic method for roasting venison, resulting in a tender, flavorful roast with a rich pan sauce made from broth, red currant jelly, and brandy.
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