“casserole”

This recipe is one of my favorites. It is creamy, rich and sweet and includes all the things that go well with pheasant, namely apples and cream.

Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.

A traditional French dish, cassoulet is a hearty stew of beans and meat that is often served table side in a cassole.

A departure from your typical wild-game recipe, this tagine is a versatile dish you can make with any wild-game you have on hand.

If you’re looking for something new and exciting that will tantalize the taste buds of everyone in your family, whip up a batch of chimichangas. They can be made of moose, elk, deer, caribou or any of your favorite venison.

Venison, barley and mushrooms all provide earthy and robust flavor, so why not put them together?

Elk, moose and deer all work extremely well for making donair, and can be enjoyed in a traditional pita sandwich, on pizza, as sandwich meat or as a snack.

Pheasant can be challenging to cook, as it has a tendency to cook quickly and dry out. This easy, delicious recipe will ensure it stays moist and leave your friends and family begging for more.