Savory Quail Tagine
Quail cooked in savory spices with vegetables in a tagine for a change from the usual. If you do not own a tagine, a Dutch oven will work perfectly well.
A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.
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Rabbit Stew with Coconut Cream
This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.
I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
Quaglie Alla Melagrana (Quail with Pomegranate)
This is an old Sicilian recipe. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
Easy Venison Stew
This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.
This is a great way to spice up venison for those who tend to shy away from it. It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. Venison comes out moist and tender in a slow cooker or pressure cooker. This also works well with beef or pork.
Slow Cooker Venison Roast
Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.
A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.