Pheasant, Grouse, Quail

Three Sisters Stew with Grouse

A three sisters stew recipe -- corn, beans and squash -- with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.

American Recipes

Turkey Black Bean Chili

A lighter, brighter version of chili. This chili uses ground turkey, black beans, corn, tomatoes and dried chiles.

Scandinavian

Tjalknol, Frost Bump Venison

Tjalknol is a way of cooking meat, usually venison, from frozen. It's known as 'frost bump' and involves slow cooking then brining. You eat the meat cold.

American Recipes

Sausage Strata

A versatile recipe for a savory bread casserole loaded with sausage, greens, cheese and mushrooms.

Pasta, Risotto, Gnocchi

Malloreddus Pasta

Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.

Eastern European

Hungarian Paprikash

A Hungarian paprikash recipe with nokedli dumplings. I use pheasant for this recipe, but chicken or other white meat also works.

French

Mushroom Sauce for Steak

This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.

Wild Game

Cumberland Sauce With Venison

If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, or any dark game meat.

French

Chicken Consomme

How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.

Scandinavian

Swedish Potato Dumplings

Swedish potato dumplings, kroppkakor, filled with shredded meat and fried in butter, then served with caramelized onions and lingonberries.

American Recipes

Poblano Corn Chowder

A recipe for poblano corn chowder with shredded chicken or other white meat. Basically a Southwestern or Mexican corn chowder, it's a great late summer supper.