Daily Game Meat Recipes - Allrecipes.com

Daily Recipes for:     2013  
Daily Recipe for Game Meats   
Photo of: Colorado Buffalo Chili

Colorado Buffalo Chili

Provided by: Cornpop
Living In: Denver, Colorado, USA
This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers. 
More Daily Recipes for Game Meats
Duck Recipes   
Photo of: Honey Duck

Honey Duck

Submitted by: KAYLEEW 
Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe! 
Goose Recipes   
Photo of: Rosemary Mushroom Goose Breast

Rosemary Mushroom Goose Breast

Submitted by: SHIVERDEN 
Goose breasts marinated in red wine vinegar, then roasted and served over a bed of white rice with a creamy herb sauce poured over all. Spectacular! 
Venison Recipes   
Photo of: Venison Tenderloin

Venison Tenderloin

Submitted by: REDWINE48 
Home Town: East Point, Georgia, USA
Living In: Conley, Georgia, USA
The finest cut of venison, the tenderloin is marinated in a red wine and vinegar sauce overnight then grilled or roasted. Medium rare is an excellent way to enjoy this fine cut of meat. The marinade can also be reduced and used as a sauce. 
Buffalo Recipes   
Photo of: Spicy Orange Bison Balls

Spicy Orange Bison Balls

Submitted by: Chef John 
This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination. 
Elk Recipes   
Photo of: Mom's Shredded Elk Sandwiches

Mom's Shredded Elk Sandwiches

Submitted by: SPEARL20 
Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste! 
Rabbit Recipes   
Photo of: Hasenfeffer (Sour Rabbit Stew)

Hasenfeffer (Sour Rabbit Stew)

Submitted by: NXNER 
Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy! 

 
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