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    You are in: Home / Community Forums / African Cooking / WILD GAME RECIPES
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    Mon Mar 21, 2011 6:40 am
    Forum Host
    Game meat is a whole new flavour, sometimes it does have to be prepared with a bit of extra care to ensure that it is tender. Have a look at these lovely recipes - they are simply delicious!

    Wild game, covers everything from Alligator, Crocodile, Buffalo, Bear, Kangaroo, Venison, Caribou, Elk, Moose, Wild Boar and of course wild Geese, duck etc.

    Barbecued Emu, Ostrich or Kangaroo Fillet
    Hot Smoked Kangaroo
    Pear and Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami

    Ragin' Cajun Gator Tail
    Alligator Hush Puppies
    Dijon Mustard Alligator Medallions

    Bulging Bison, Elk, or Venison Burritos
    Poyha (Old Native American Recipe) Meat & Cormeal
    Elk Green Chili Stew

    Venison Marinade
    "Grilled" Venison Burgers
    Braised Venison With Chilli and Chocolate

    Roast Wild Duck With Cranberry Sauce
    Wild Duck Porcini Ravioli
    Roasted Wild Turkey W/ Raspberry Sauce

    Please share your Recipes, ideas and tips here with us all.
    Mon Mar 21, 2011 11:00 am
    Forum Host
    And don't forget the warthog!

    The only wild game I've ever made at home is venison - I've had other at restaurants, but just never made the leap to making it at home. Of course, it's not all that easy to come by here in the American Midwest! But I remember visiting my mother's family farm in Lithuania some 10 or 12 years ago, where my uncle was complaining about the wild boars that kept coming in and rooting amongst the newly planted potatoes!
    Tue Mar 22, 2011 2:32 am Groupie
    I have a few recipes:

    Rabbit Stewed in Tomato Sauce and Sherry (a family favorite)
    Scots Pheasant
    Saddle of Reindeer
    Elizabethan Rabbit
    Alligator Soup (I've never tried this one; someone else asked me to post it)

    It's very important to be certain that the game you're cooking is cleaned properly. Venison in particular needs to have all the fat removed, as it will impart an unpleasant flavor to the dish.
    Tue Mar 22, 2011 6:19 am
    Forum Host
    Choccie, I think it all depends on what the animal ate, or what kind of wild game it is -- the bit about removing fat.

    Antelope/wild buck such as our springbok, impala, kudu, etc. are soooo lean that any fat is welcome. As they are all browsers, their meat and whatever fat there might be are without any particular smell.

    In fact, the general rule is that chopped pork fat or pork rashers or bacon are added to the meat when stewing it.

    A rare delicacy (I have never had it, but was told this!) is porcupine skin!! ("First catch your porcupine ...")

    I'm not sure how to prepare it, but would guess well-scrubbed, it will have a fatty layer underneath the skin, and it is roasted. Apparently it is delicious!
    PaulO in MA
    Tue Mar 22, 2011 9:28 am Groupie
    I've been buying old cookbooks at library book sales. Lots of game and fowl recipes in them. Pretty interesting.
    Tue Mar 22, 2011 9:41 am
    Forum Host
    PaulO in MA wrote:
    I've been buying old cookbooks at library book sales. Lots of game and fowl recipes in them. Pretty interesting.

    I love browsing library sales - and some of those old books are great. and the recipes wonderful
    PaulO in MA
    Tue Mar 22, 2011 10:07 am Groupie
    The abundance of game recipes in old cookbooks also help me finallly understand my mother's comments.

    My mom grew up in the Bronx, and aside from a living for a few years in Delaware after WWII, lived near New York City her entire life. She's 87 now.

    My mother-in-law's family is from Virginia. Might as well be the moon, I think, as far as my mother is concerned. icon_biggrin.gif

    My mother would ask, "what do they eat?"

    I was icon_question.gif

    "I mean. Do they eat like us?"


    I now understand where she is coming from after buying old cookbooks that have a lot of game recipes with comments about other states. Some comments are remarkably racist, too. icon_eek.gif
    Tue Mar 22, 2011 10:49 am
    Forum Host
    yes, some really are racist by todays standards - we have to remember when it was first published… how old is the book anyway? Mrs. Beatons has a lot of good recipes, for anything from rabbit, wild birds, venison etc.

    Actually snake is really nice - I did not know what i was eating until after, which is probably just a well, its kind of like chicken flesh - the Africans on my uncles farm had caught a python and were cooking it over charcoal - in cutlets.
    Tue Mar 22, 2011 12:05 pm
    Forum Host
    PaulO in MA wrote:
    I've been buying old cookbooks at library book sales. Lots of game and fowl recipes in them. Pretty interesting.

    Some 40, 50 years and further back people made much more use of game and venison, also of the feathered variety! (Okay, it was more plentiful as well!)

    I bemoan the fact that it is impossible to buy the domesticated white-feathered, large muscovy ducks now. My mother used to keep them. The males grow to as much as 8 kg (slaughtered weight) and oh boy, could my mom roast a mean muscovy!!

    Another bird which was eaten more often in our parts than it is now, is guineau fowl.

    Not long ago, at a restaurant, we asked why the guineau fowl had been taken off the menu. This was in the Cape Winelands ... and the chef said they had the meat tested, and the birds contained too much pesticides ... used in the vineyards. Yikes. (Guineau fowl are found wherever there are vineyards, for some reason).
    PaulO in MA
    Tue Mar 22, 2011 1:32 pm Groupie
    Someone on a car or barbeque web site I frequent posted pictures of his chickens and some guinea fowl. He commented that you can't eat guinea fowl.

    I was icon_question.gif , as I have old cookbooks with guinea fowl recipes.

    Had people over for a Daytona 500 party, and I gave a copy of Quality Venison to one guy that hunts. Found it at a library book sale last year. There is a newer edition available, too.

    Tue Mar 22, 2011 2:24 pm
    Forum Host
    PaulO, thanks for your interesting comments & pictures!!

    Guinea fowl is actually a delicious meat -- dark, and stronger in taste than chicken. But they are harmless seed eaters and have no "strange" taste in their meat. It is sad that they absorb the poisons used in vineyards, but where we live now they run around in large groups in the low bushes. No vineyards here!

    Strange that the author would say they are not edible!! Stewed guineau fowl with some extra fat -- like bacon or pork fat -- can be made into delicious dishes. A pie comes to mind ...yummy.gif
    Tue Mar 22, 2011 2:45 pm
    Forum Host
    Here is a list of what I can buy locally here, its interesting to realise how availale it still is!

    Welsh Beef
    Welsh Lamb
    Free Range Pork & Poultry
    Dry Cured Bacon
    Our British Pork is free-range
    Seasonal Wild game & exotic meats (venison, wild boar, ostrich, rabbit, pheasant, partridge, wood pigeon, guinea fowl, kangaroo)
    Home made sausages, burgers, kebabs and barbecue meats , meat balls
    A wide range of Deli products (cheeses, salami, chorizo, olives, chutney, honey etc.)
    Home cooked meats

    and thats Just one shop!
    Tue Mar 22, 2011 2:53 pm
    Forum Host
    Here are a few recipes from, they look great!

    Roast Guinea Fowl
    Roast Guinea Hen
    Breast of Guinea Fowl with Pomegranate Dressing
    Wed Mar 23, 2011 11:24 pm Groupie
    Only have 1 recipe to share for Venison but will keep my eye on the thread to see what else is good out there icon_biggrin.gif

    Venison Steaks with Gravy
    Thu Mar 24, 2011 5:19 am
    Forum Host
    Tiggrr thanks for that recipe it looks great, I have some venison in my freezer so will try that one! later on I will be putting on more delicious recipes
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