Wild Game Recipes

Ham and Swiss cheese pair wonderfully in a sandwich but also work extremely well to add flavors to a meatloaf. The two ingredients can be diced and shredded to add to a meatloaf or sliced to line the baking dish and top the loaf. A special sauce with mustard makes the dish complete.

An Italian pot roast starts with a soffritto base of finely chopped onions, carrots, and celery. The extra surface area brings out the flavors and provides a bed for the roast.

What sets this dish apart is the luxurious sauce—a velvety reduction of wine and broth that thickens over time, coating the venison in a rich, glossy finish.

Looking for a recipe that works with any goose, even a snow goose? Try Brad Fenson's Rum & Cola Pulled Goose.

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

Brad Fenson takes some fresh spruce grouse from a recent hunt in Saskatchewan, and turns them into an easy, delicious shawarma.

The ring-necked pheasant is one of North America's most sought-after game birds. The colorful, fast-flying birds with succulent white meat make great table fare.

Like Rissoles? Love venison? Brad Fenson shows his readers how to combine these two favorites.

Pasta and Italian culinary experts may wince at the fact that lasagna might be made without lasagna noodles, but when it is quick and easy to prepare and tastes great, let them argue.