Moroccan Venison Stew
This latest offering from Georgia Pellegrini is perfect for the cold months, or if you're preparing for a large gathering.
From the Cookbook: Venison with Cheese and Tomato Sauce
The NRA Member's Wild Game Cookbook, Second Edition, is a collection of common and unique wild-game recipes alike. Give this one a try!
Venison Risotto
During the long cold months, when it seems like winter may never end, Georgia Pellegrini fills her kitchen with hearty dishes that warm you to the core. This venison risotto does just that.
Venison Chili
This latest offering from Georgia Pellegrini is a good recipe to make during the year's warmer months, when it's high time to start making room in your freezer before fall.
Turn Your Buck Into Bratwurst
Make hearty bratwurst with the meat from your buck (or doe)—instead of letting it sit in the freezer—by using a kit from Hi Mountain Seasonings.
Korean-Style Venison
Bulgogi is a marinated, sliced beef that is grilled over fire, or a stove top frying pan. And now you can try it with venison. Check out this Korean-style recipe from Jessica Kim.
Kimchi Ramen Venison Burger
Burgers are an iconic American food, and a trend of late has been to combine foods from different ethnic cuisines in new and exciting ways. Ramen holds a similar place in Japanese cuisine—so what happens if you mix ramen with, say, ground venison? A delicious fusion of tastes.
Recipe: Venison Chimichangas
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.
Recipe: Venison Burger Bombs
How do you say no to a stuffed log of hamburger rolled in bacon and ready for the grill?
Recipe: Venison Irish Stew
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.
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