“game recipes”

This Swedish potato sausage recipe has great flavor, and can made as a ring sausage in a bung casing. With potato and milk powder as part of the ingredients, the end product is a light-colored and dense.

Cooking grouse with apricots and fragrant spices is reminiscent of the tart and often tangy berries that grow in the wild, which naturally make a great accompaniment for the forest grouse.

Take this turkey pot pie to camp, and all your hunting buddies will be convinced to save the legs and thighs off the birds they’re fortunate to harvest.

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

This recipe is great for lean wild game where keeping the meat moist while cooking is critical, and features a unique glaze built with sweet spice and ingredients to add a candied finish.

Building a sauce with layers of flavor is a great way to utilize the dark meat from an old gobbler, and adding mushrooms and herbs sourced in the outdoors is an excellent reminder that we can live off the land and utilize all edible parts of what we harvest.

With the warm summer sun, grilling meat is as much tradition as it is passion. Topping a tender, juicy steak with caramelized onions and mushrooms is the pièce de résistance.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

If there isn’t a favorite wild turkey recipe amongst your clan, these thunder-crunch gobbler fingers might be just the ticket.