Recipezaar: Wild game recipesThe newest Recipezaar recipesin:Wild gameTam's Spaghetti Sauce- January 29, 2008 This is my attempt to copy my grandmother-n-law's homemade spaghetti sauce. The venison is my addition and replacement of ground round. This recipe yeilds a very large amount so be ready to freeze or can for future meals. -- posted by Chef 741257http://www.recipezaar.com/282076 Farmhouse Manicotti With Optional Meat Sauce- January 29, 2008 Seems kinda pointless to me, to go to all the trouble of making & stuffing the 'cotti's and then NOT have meat in the sauce. So I adjusted this found recipe from Grandma's Kitchen recipe cards, to include ground beef in the sauce. No complaints from the Peanut Gallery--and they're SO discerning an audience! -- posted by Debberhttp://www.recipezaar.com/282065 sailors Choice Ginger Pot Roast- January 28, 2008 I conjured this version of a Ginger Pot Roast "from the hip" (picture the mad chemist in his kitchen) very tasty and a small contribution to the vast Zaar network. Ginger pot roast was a common mealtime choice in the Navy and was always a welcomed favorite after a long day of work. This variation has a subtle hint of sweetness from the cola and carrots that are incorporated into pan juices; although you could skip this and dig into one of the other hundreds of pot roast recipes, I...http://www.recipezaar.com/281963 Burns Night Baked Highland Haggis With Whisky Cumberland Sauce- January 25, 2008 First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special...http://www.recipezaar.com/281602 Ostrich Steaks With Prawns and a Roasted Garlic Sauce- January 23, 2008 I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns. -- posted by The Flying Chefhttp://www.recipezaar.com/281040 Buffalo Meat Loaf- January 23, 2008 Fabulous meat loaf with great flavour - I have been told it makes great sandwiches the next day but never have any left over to try it! Substitute ground beef and it is equally terrific. We will often make extra sauce and heat it in the microwave to serve on the side. -- posted by SukiBhttp://www.recipezaar.com/280887 Pheasant on Rice- January 15, 2008 An excellent Crock Pot meal without a lot of work! -- posted by Chef 725229http://www.recipezaar.com/278949 Venison Marinade- January 15, 2008 This is an easy marinade that makes every venison stew special. -- posted by wildaboutcookinghttp://www.recipezaar.com/278646 Venison Stew- January 13, 2008 The stew recipe is rich, flavorful and filling. I prefer to serve with a crusty warm bread and garnish the stew with chopped sautéed mushrooms and shallots. -- posted by wildaboutcookinghttp://www.recipezaar.com/278553 Venison Steak With Reduced Cabernet and Sauternes Sauce- January 11, 2008 This recipe appeals to me because the sauce is based on a cabernet "syrup" and then this is added to stock and reduced again making a sauce with a lot of depth and flavor. It takes time to reduce it but its worth it. -- posted by MarraMambahttp://www.recipezaar.com/278144 |