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"Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?"

Ingredients: cold water, olive oil, onions...

"We grill a lot-this is our best venison or beef marinade. Prep time includes 8 hours of marinating."

Ingredients: venison steak, fresh pineapple...

"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...

"One of those dishes that tastes as good as it smells. Cook roast 20 minutes per pound for medium rare, remember to baste often during roasting to ensure a tender roast."

Ingredients: pepper, cranberries...

"Yup. I went ahuntin' and got me a Moose. Then this fellar down at the fillin' station gives me this recipe. Hoppin' yea like it!"

Ingredients: pepper, dry mustard, moose...

"This is a good way to use up leftover venison. I usually don't have leftovers so I have to make fresh when making this. I ground my venison with a hand grinder much like my grandmother did. I hope you enjoy an old family favorite of ours."

Ingredients: ground venison, onions...

"From the Kill It & Grill It cookbook! Use 1-2 lbs. venison."

Ingredients: garlic, olive oil, onions...

"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..."

Ingredients: cola, instant minced onion...

"I'm trying going 'paleo', which basically means, no grain, no dairy, no sugar, no salt. I made this tonight and it was a big hit."

Ingredients: eggs, ketchup, ground elk...

"From Fooddownunder"

Ingredients: quail, dry sherry...

"From fooddownunder. Would serve 4 as a main or 8 as an appetiser."

Ingredients: fresh ground black pepper, quail...

"I found this on a German website and changed it a bit for what I had around. It is quick, pretty easy and delicious. I think you could make the recipe with liver from other game as well, maybe even beef or pig liver if it is fresh enough. Serve on top of hot spaghetti. I think it isn't necessary for you to serve with cheese, the sauce is rich..."

Ingredients: pepper, dried thyme...

"DH started from fluffernutter's Squirrel Pot Pie #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious..."

Ingredients: mixed vegetables, cornstarch...

"Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces;..."

Ingredients: Dijon mustard, fresh ground black pepper...