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"This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time."

Ingredients: fresh marjoram, garlic...

"Used this on the tenderloin of a trophy elk, marinated for 24 hours, and it succeeded beyond all expectations - superb! From "Jim Zumbo's Amazing Venison Recipes". Generally, best to serve medium-rare. Good for elk and deer."

Ingredients: green onions, venison loin steaks...

"This is for a request for guinea fowl recipes. This is a good sauce for pheasant or chicken too."

Ingredients: Dijon mustard, garlic...

"An interesting dish, originally from the Tabasco cookbook. Not actually all that spicy in my opinion but it is quite nice the way you bake the biscuits ontop of the ragout. This recipe would probably work well with beef instead of venison. You'll need a big enough frying pan to hold virtually all the ingredients. A 12" pan should be fine."

Ingredients: cornstarch, garlic...

"this recipe works really good on steaks and wild game. would rub meat 45 minutes ahead of time for best flavor. But can be put on meat right before being put on grill. makes enough for about ten steaks or a 3 lb roast. Came up with this recipe from having to make brushetta and used the leftover ingredients for the entree."

Ingredients: fresh basil, fresh ginger...

"We fed 3 teenaged girls who said they did not like venison and asked for seconds. Need I say more? Do not be afraid of the borbon, the alcohol burns off and creates a wonderful aromatic flavor. Serve with Sauteed Green Beans and Recipe #336506 and a bottle of Simi Cabernet. *Can substitute beef stock for veal stock if you must."

Ingredients: cracked black pepper, diced tomatoes...