| Recipe Title |
Type |
Cuisine |
| Stuffed Rock Cornish Hens |
Game |
American |
|
I would turn oven down to 350 for last hour of cooking. |
| Venison Steak |
Game |
American |
|
The secret to great venison is to never cook over high heat and do not over cook it. Venison is dryer than beef and needs to be sauted in a little butter or margarine. I like to put a wine sauce over the top. |
| Roasted Stuffed Pheasant |
Game |
American |
|
SHOULD YOU WANT A RECIPE I USE FOR STUFFING PHEASANTS.....EMAIL ME AT itsbutch@hotmail.com |
| BRAISED VENISON OR ELK CHOPS IN MUSHROOM GRAVY |
Game |
American |
|
4 servings |
| QUAIL ON TOAST, CALIFORNIA STYLE |
Game |
American |
|
|
| Honey's Venison Roast |
Game |
American |
|
|
| Roasted Venison |
Game |
American |
|
You will find zillions of venison recipes at this site.
http://www.alljerky.com/wwwboard/messages/58.html
|
| Duck Breast Supreame |
Game |
American |
|
This also works well for round steaks of beef or venison.
|
| Pheasant Sauterne |
Game |
American |
|
|
| Baked Turtle |
Game |
American |
|
|
| Chicken Monterey |
Game |
American |
|
Officially this a fricasse, nice with new potatoes and lots of crusty bread. Enjoy... |
| Crispy Roast Duck |
Game |
American |
|
|
| Deer/Antelope Chili |
Game |
American |
|
|
| Golden Roast Pheasant |
Game |
American |
|
I serve this with wild rice. I've also used cornish hens instead of pheasants. You're lucky to get pheasants!!!! |
| Venison Steaks Burgundy |
Game |
American |
|
I have used this venison steak recipe for years. Our favorite for venison is to slice thin small steaks of the filet (better known as the backstrap). Pound them and flour them well. Sprinkle with salt and fresh ground pepper. Saute in hot oil quickly but thoroughly. (They say venison should not be served rare). Could deglaze pan with brandy to make it even better. |
| Venison Roast |
Game |
American |
|
I have other recipes for venison if you would like them. |
