“gravy”

Deer, elk or moose meatballs are easy to make and freeze well for future use in hunting camps or when unexpected company shows up.

The meatballs and gravy can be served over egg noodles or rice, or simply on their own. For tradition, made sure to have a side of jam to eat the meatballs with.

The meat and gravy is ideally suited for mashed potatoes, which makes this hearty dish just as enjoyable in fall as it is in spring.

Swan is often given a bad rap as table fare, but this recipe will have you looking skyward for white birds with long necks and wide wingspans.

There is something to be said for comfort food—tender steaks with a crisp and crunchy coating, then smothered in gravy screams soothing coziness you can only get from traditional home-cooked meals. Craving some down-home cooking? Try Brad Fenson's chicken fried elk steak.

Hunters making Irish stew can’t go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy.

If you have some extra ground venison in the freezer, whip up a batch of Salisbury steak. It’s easy to make and a great dish to bring to hunting camp.

This recipe is quick and easy to make, and the longer you let it simmer, the better it gets.

Brad Fenson whips up a holiday favorite in the form of goose rouladen, a traditional German dish.