“paprika”

A good goulash is made from the dense muscle cuts of the hinds, or rounds, of your favorite venison. Goulash is easy to make but tastes like a rich-flavored entrée that took hours to prepare.

Goose pâté makes a great appetizer and can be taken to the blind in a cooler, along with cheese, crackers, pickles and snacks.

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.

This south-German specialty-dish can be sliced for sandwich meat and served on a bun with mustard and pickles, or pan-fried until golden brown.

Prairie chicken makes a great pâté that is tender, light and layered with flavor. The combination of spices, chives and cashews in this recipe makes the ultimate game bird hors d’oeuvre or starter for a meal.

This bite-sized nugget recipe will have everyone hopping to the serving plate.

This goulash recipe is easy to make, a fabulous way to use ground venison and is a quick fix for lunch, dinner or hunting camp.

Braising is an excellent way to prepare wild game, tenderize tougher cuts or accentuate specific flavors. If you have family or friends who insist meat is well done, this cooking method is sure to please.

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.