“Tag: wild game”

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.

This chili recipe ensures meat in every bite, whether you eat it with a fork or spoon, and the combination of ground and cubed meat provides diverse texture and flavor.

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.

This banger recipe is easy to make and can be packaged and frozen for multiple quick, delicious meals.

If you like pizza, you’re going to love building a pie with a meat crust. That’s right—a meat crust—topped with tomato sauce, veggies and lots of cheese. Do we have your attention yet?

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.

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.

A flour tortilla stuffed with ground, seasoned venison that’s baked to a crispy brown finish is ... mmm, good. Want a taste? Check out our recipe then preheat the oven.