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"This is a crockpot recipe. It has lots of sweet and sour sauce...Yum!!! It looks pretty with meatballs and pineapple chunks. I like to serve it with a crunchy vegetable saute. I almost always use venison in this recipe because the meat is so lean. This is one of dh's favorite foods!"

Ingredients: pepper, cornstarch...

"This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of..."

Ingredients: venison, fresh blueberries...

"I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!"

Ingredients: pepper, dried thyme, pheasants...

"My brother Don submitted this for our Family Reunion Cookbook; he's quite the hunting food aficionado--as you can see!"

Ingredients: jam, jelly, peanut butter...

"Adapted from Cooking With the Two Fat Ladies. Posted for ZWT6."

Ingredients: oranges, zest of...

"Another recipe that is adapted from several I have seen at various websites. Many recipes use brown sugar, but since I was out of brown sugar, I decided to experiment with raspberry preserves. Sweet & tangy with a bit of a garlic and red pepper bite."

Ingredients: garlic, ketchup, oil...

"Aunt Jewel was a reknown woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for 2+ years. This make ten pints or 10 frozen pies."

Ingredients: cider, cider vinegar, cinnamon...

"Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles."

Ingredients: coconut milk, fresh ground pepper...

"Young partridges are considered to have particularly delicate flesh and are usually roasted, while older ones are most often used in casseroles or stews. Count on one bird per person. There are two main types, both edible: the grey or common partridge and the red-legged partridge. The latter is larger but its flesh is considered to be less delicate...."

Ingredients: cooked ham, dry white wine...

"Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston, marries the boar with a tasty apple charlotte that is the perfect companion."

Ingredients: cinnamon, cloves...

Ingredients: ground cumin, Rotel Tomatoes...

"From Clean Eating Magazine. This was really flavorful! I made it with seitan pieces and skipped the oil. The relish would be great over chicken too."

Ingredients: orange bell peppers, fresh thyme...

"From Ducks Unlimited. My husband is an avid hunter so I am always looking for new duck recipes. Prep time includes time to marinade."

Ingredients: cider vinegar, flour tortillas...

Ingredients: dry white wine, pears in light syrup...