The term 'game' applies to wild animals and birds that are hunted and eaten. It also includes birds and animals once caught in the wild that are now being domesticated. Our game recipes have delicious ideas for any exotic meat you're eager to try your hands on and test your taste buds.
There are many game choices available that can be cooked easily and without special techniques or trouble. We have the best game recipes on the net. Game meat are no match for the regular farmed meat like poultry and red meat. Try cooking venison, dove, rabbit,etc.
Game falls into two categories. The first is feathered game or game birds, including grouse, pheasant, partridge, quail, snipe, wild duck, pigeon,etc. The second is furred game, including hare, rabbit, venison, boar,etc. Game meat or very versatile and fun to cook and eat.
Prepare charcoal fire. Wrap the whole dove or dove breast in bacon and anchor with wooden picks.
- Place wrapped doves in a flat pan and baste with barbeque sauce.
- Let sauce soak in for about 30 minutes at room temperature.
- Grill the birds until bacon has cooked and birds are tender, usually 5 to 10 minutes.
- While cooking, turn and baste.
BARBECUED VENSION RECIPE
Hindquarter, saddleor shoulder of a small deer
Coarsely ground black pepper
: 1 tbsp
Combine salt, pepper & paprika; mix well and blend in the garlic. trim off excess fat and rub seasoning all over the meat.
- Wrap seasoned meat in foil or heavy paper and place in fridge overnight to marinate.
- Pre-heat grill with a cover to medium, spread coals to low heat, spray the rack with non-stick cooking spray or oil well.
place meat on grill and lightly brown; brush genlty with oil, turn and brown the other side.
- Continue brushing with oil and turning when dry or every 15 minutes or so until meat is firm .
- Brush one more time, remove cover and let stand 15 minutes before cutting.
BAKED HARE/ RABBIT RECIPE
Rabbit or hare cleaned & skinned
Celery stalks with leaves chopped
Chopped fresh parsley
: 1/2 c
Sprigs fresh rosemary
Freshly ground pepper
: a few
After washing the rabbit or hare thoroughly & cutting into serving pieces, place in a large glass or earthenware bowl.
- Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, & vinegar & pouring over the meat. Cover & refrigerate for a day or two, turning the pieces over occasionally.
- On serving day, drain, reserving the marinade, & wipe dry.
- Transfer the marinade to a casserole & simmer for 15 minutes. While the marinade is cooking, heat the butter in a large frying pan, & when very hot sear the meat over high heat until it is reddened in color without browning.
- Remove from the heat, & with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter.
- Taste for seasoning, then add the salt & pepper, tomatoes, & allspice.
- Bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender & the sauce thickened.