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"This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef."

Ingredients: venison, fresh mushrooms...

"This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. When available we substitute wild Caribou for the elk.

Please feel free to share this recipe with credit given."

Ingredients: cornstarch, fresh mushrooms...

"Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots,..."

Ingredients: cornstarch, liquid hot pepper sauce...

"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...

"After my husband came home with some wild duck breasts I was left trying to figure out how on earth I was going to cook it. I was in the mood for soup and sweet potatoes so I rolled it all into one. My husband loved it and my oldest went back in for a second helping. I added a bit more hot sauce to mine because I love my food with a good kick to it..."

Ingredients: cinnamon, cumin...

"A hearty and healthy stew filled with veggies and lots of meat. It makes a big amount so you have leftovers for a while. It is great hot as a stew, or my husband also likes it cold on sandwiches because it is nice and thick."

Ingredients: chicken bouillon powder, cornstarch...

"This is from Cooking Light in October 2006."

Ingredients: fresh ground black pepper, cremini mushrooms...

"A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs, onions...

"This is a favorite from the days when my father would take trips to Labrador hunting and fishing. Very simple and straight forward. I've never measured for this dish, its kind of to your personal liking.

I've only made this in a slow cooker, but experiment, its well worth it."

Ingredients: fresh ground pepper, cornstarch...

"A very flavorful stew with elk meat (can substitute beef or other game meat you wish to use).
My husband inhaled it, went back for seconds the first time I made it. He doesn't do that unless he REALLY likes the dish. I've had to make this in triple batches when friends come over because they have to take some home with them. I would let..."

Ingredients: cilantro, pepper, dried basil...

"This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading."

Ingredients: boar, olive oil, paprika...

"Native American Classified as Contemporary Northeast Woodland Region"

Ingredients: coarse salt, corn oil...

"Venison and prune casserole"

Ingredients: venison, chestnuts...

"Easy to make in the crockpot"

Ingredients: pepper, venison, garlic powder...