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    You are in: Home / Cookbooks / I'm GAME if you are ;-)
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    42 recipes in

    I'm GAME if you are ;-)

    I love game-rabbit, venison, buffalo and anything that used to fly! I've eaten emu, but I'm sure I couldn't eat kangaroo.
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    After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!

    Recipe #464612

    My take on a recipe I found on Simply Recipes

    Recipe #437209

    I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night.

    Recipe #368957

    We love venison and eat it every chance we get. I found a recipe on the net I liked, but altered it enough to make it my own. I reckon the nutritional data is off with this recipe (maybe it calculated regular sausages rather than venison which were super low fat!). Any good sausage could be used if you don't have venison like we did.

    Recipe #437105

    The original version of this recipe was found at Traditional Welsh Recipes. Chicken thighs & drumsticks are a good substitute for rabbit. Rabbit tastes very much like the dark pieces of a chicken. Preparation time is an estimate not including the overnight soak of the lentils. Cooking time reflects the 1 hour of cooking for the lentils and the 1hour baking of the meat. Posted for ZWT #6 2010.

    Recipe #425673

    Try and find a sour Belgium beer for this recipe

    Recipe #425313

    Spicy quail marinated in an Indonesian marinade with a hint of sweetness from the honey.

    Recipe #259016

    I love rabbit - properly cooked, it is a wonderful full-flavored not overly rich meat. Received in email from gourmet-recipes-from-around-the-world. Thanks deranged_millionaire! Saving this one for cold weather this winter.

    Recipe #383467

    My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.

    Recipe #99378

    Serve over rice or with steamed new potatoes

    Recipe #203224

    This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe.

    Recipe #170999

    A family favourite from Betty Crocker's Quick & Easy Cookbook.

    Recipe #164414

    Marinating time not included in prep time.

    Recipe #3626

    I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.

    Recipe #16080

    Camel has a sweet mutton like taste and Australia has the world's largest population of wild camels thanks to the Afghans who released them in the Outback of South Australia and the Northern Territory.

    Recipe #56206

    I love rabbit. It's tasty and low in fat and lends itself to as many recipes as chicken (in fact, try replacing rabbit in your favourite chicken recipe). This recipe is especially flavourful. A great winter meal to have in front of the fireplace.

    Recipe #60627

    Recipe #72288

    Golden rabbit covered in a tarragon sauce. Feel free to use chicken in this wonderful dish.

    Recipe #90392

    I found this on the internet whilst looking for recipes to use some dried cherries I bought on holiday-something I can't ever buy locally. I haven't made this but love venison, so I think I will.

    Recipe #114691

    This recipe produces a tender roast with gravy that's full of flavor. Plan ahead as this has to refrigerate for 2 hours before cooking.

    Recipe #165686

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