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"Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to..."

Ingredients: venison, cabernet sauvignon wine...

"Yes,..it's just as good as it sounds!"

Ingredients: cumin, pheasants...

"Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite..."

Ingredients: double cream, dry white vermouth...

"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...

Ingredients: beef consomme, tomatoes and green chilies...

"Recipe I came up with when I felt like kangaroo kebabs with a sort of bush tomato flavour but couldn't find anything, and also realised I only had a couple of small bush tomatoes left. I think it would also work well with beef, in that case you could cook until more well done but if so don't go too overboard as the marinade / sauce will burn...."

Ingredients: skewers, garlic powder...

"I'll be the first one to say so, 'cause I gotta be honest here, this stuff looks all nasty and funky,but I'll promise you it's GOOD! If yer going for looks and presentation just forget it.But if you want something that's so tasty you'll ruin yer diet in a heartbeat, here it is ya'll. Times are approx. Have a good day peeps...."

Ingredients: Morton Tender Quick salt, ground venison...

"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...

Ingredients: salt & freshly ground black pepper, gin...

"Well worth it. Obtained it originally from a hunting publication."

Ingredients: dark brown sugar, venison...

Ingredients: tarragon vinegar, steak sauce...

Ingredients: ground cumin, Rotel Tomatoes...

"This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with..."

Ingredients: chives, quail, egg whites...

"On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way..."

Ingredients: turkey meat, fresh ground pepper...