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Grilled Venison Backstrap

Submitted by: TIKCUF99

Home Town: New Carlisle, Ohio, USA

Living In: Jacksonville, North Carolina, USA

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

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Deer Poppers

Submitted by: DJ8BUD

Home Town: Pleasant Hope, Missouri, USA

Living In: Springfield, Missouri, USA

I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!

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Venison Gyros

Submitted by: ChefStubb's

Living In: Mchenry, Illinois, USA

Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.

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Bulk Venison Breakfast Sausage

Submitted by: AMYNJOHN36

Home Town: Mechanic Falls, Maine, USA

Living In: Hanceville, Alabama, USA

My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.

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Grilled Pheasant Poppers

Submitted by: Lizzy

Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!

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Venison Vegetable Soup

Submitted by: JAIMEE

This delightful stew is full of delicious vegetables simmered with venison and a dash of hot pepper sauce.

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Venison Wraps

Submitted by: LESAXTON

Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled.

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Bacon-Wrapped Grilled Elk Backstrap

Submitted by: john0811

Home Town: Long Beach, California, USA

Living In: Denver, Colorado, USA

Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour!

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Sweet and Spicy Venison Jerky

Submitted by: Kristi

Home Town: Scooterville, Georgia, USA

Living In: Poulan, Georgia, USA

This tasty, smoky venison jerky is sweet with a bit of a kick to it.

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Big D's Mushroom and Cheese-Stuffed Venison Loaf

Submitted by: Dave Eilts

Living In: Gaylord, Michigan, USA

Venison meatloaf contains a layer of sharp Cheddar cheese and succulent morel mushrooms in this gourmet dish. A topping of barbeque sauce and bacon slices keeps the loaf moist.

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Rob's Quacker Bites

Submitted by: karab

Living In: Smithville, Arkansas, USA

Bite-sized pieces of duck breast are marinated, then wrapped with bacon, and grilled for hearty appetizers. Use soy sauce for the marinade or track down Dale's Sauce, a savory, seasoning sauce with 11 spices. Adjust the recipe quantities for the amount of duck available.

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Canadian Moose Lasagna

Submitted by: Bethany

Home Town: New Westminster, British Columbia, Canada

Lasagna with a Canadian twist - made with minced moose meat.

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Corned Venison

Submitted by: Emily Tisdale

This is a delicious way to utilize the shoulders of deer or elk.

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Alligator Chili

Submitted by: Doug Matthews

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

Alligator meat adds an exotic twist to this spicy Super Bowl chili.

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Herb and Beer Braised Rabbit

Submitted by: Leslie Sullivan

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

Wild rabbit is delicious braised in a good beer with chicken stock and herbs.

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Braised Rabbit with Mushroom Sauce

Submitted by: Bluemonday

Home Town: Scranton, Pennsylvania, USA

Living In: Pottstown, Pennsylvania, USA

Rabbit is coated with seasoned flour, browned, then baked in mushroom sauce with carrots and potatoes.

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Roast Pheasant

Submitted by: kelly13jane

Home Town: Wilton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Whole pheasant is basted with a rosemary-thyme oil and slow roasted to tender perfection in this autumn recipe.

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Duck Confit

Submitted by: Bryce Gifford

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.

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Adams Family Duck

Submitted by: The Magpie

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

A splendid roasted duck, stuffed with a fruity raisin stuffing, is served with an orange reduction sauce. It's the centerpiece to an unforgettable dinner.

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