Menu Enter a recipe name, ingredient, keyword...

Find more game meat recipes here - 1535 recipes

When making a game meat, there are a variety of options when choosing farmed and ranched game. You can find it in stores or online. Preparing it to eat for dinner is the fun part!

Google Ads

Top Recipe

By á-114543

Rate this recipe 5/5 (4 Votes)
Buffalo Burgers 1 Picture
Details

  • 1 lb ground buffalo
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 tbsp capers, chopped
  • 3 oz bacon, minced
  • 2 oz butter, softened
  • 2 tsp whole grain mustard
  • 1 egg yolk
  • 1/2 tsp Worcestershire
  • 1 tsp parsley, chopped
  • pinch fresh thyme, chopped
  • 3 oz butter, softened

See this recipe

In a bowl combine all ingredients except buffalo

Top rated Game Meats recipes

By

Excellent recipe, the instructions are clear

  • 4 (1 3/4-pound) Cornish game hens, butterflied
  • 1 stick butter, softened
  • 6 sage leaves, finely chopped
  • 1 lemon, zested
  • Salt and freshly ground black pepper
  • Olive oil, for sauteing
  • 4 strips bacon, chopped
4.3/5 (4 Votes)

By

Eric and Bruce Bromberg, the genius brothers behind the Blue Ribbon restaurants, ate duck with cassis sauce for the...

  • 1 1/2 tablespoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon dark brown sugar
  • 1/2 cup freshly-squeezed orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon freshly-squeezed lemon juice
  • 2 cups chicken stock
  • Salt and freshly ground pepper, to taste
  • 1 package Pekin Duck Breast
  • 1 tablespoon Crème de Cassis black currant liqueur
  • Fresh chives, chopped, for garnish
5/5 (1 Votes)

By

Prep Time: 5 minutes Cook Time: 4 hours While there are lots of ways to smoke a duck or goose, this is what I...

  • 1 1 1 large duck or small wild goose
  • Salt
  • 1/4 1/4 1/4 cup thick maple syrup
0/5 (0 Votes)

By

Per Serving:450 calories (230 from fat), 26g total fat, 6g saturated fat, 130mg cholesterol, 400mg sodium, 5g carbo...

  • 1/2 cup extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 4 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 (3-pound) rabbit, cut into 6 or 8 pieces
  • 1 bunch curly purple kale, tough stems and ribs removed
4.2/5 (16 Votes)

By

Place chicken in a bowl. Mix oil, paprika, chile powder, cayenne, cumin, oregano, rosemary, thyme, salt, and pepper...

  • 1 (3–4-lb.) chicken, cut into 8 pieces
  • 1 ⁄3 cup olive oil
  • 3 tbsp. paprika
  • 2 tbsp. dark red chile powder
  • 1 tbsp. cayenne
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 1 tbsp. dried rosemary
  • 1 tbsp. dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1⁄2 cups Chinese duck sauce
5/5 (5 Votes)

By

Preheat the oven to 500°

  • 1 pound seedless red grapes
  • 3 tablespoons sherry vinegar
  • 2 1/2 tablespoons unsalted butter, softened
  • 1/2 teaspoon sugar
  • Salt and freshly ground pepper
  • Four 1-inch-thick veal rib chops (about 1/2 pound each)
5/5 (5 Votes)

By

Preheat oven to 350 degrees F

  • 2 Veal Chops Milanese, patted dry
  • Salt and freshly ground black pepper
  • 6 whole sage leaves, divided use
  • 2 slices Jambon de Bayonne
  • 2 tablespoons olive oil
  • Squeeze of fresh lemon juice
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 3/4 cup stewed tomatoes, drained and chopped
  • 1/4 cup heavy cream
  • Cooked pasta of your choice, for serving (optional)
5/5 (4 Votes)

By

1. Melt half of the butter in a large skillet over medium-high heat

  • 1/4 cup butter, divided
  • 1 1/2 pounds venison, cut into cubes
  • 1 1/2 pounds sliced mushrooms
  • 1/2 cup dry white wine
  • 1 (14.25 ounce) can beef broth
  • 1 bunch green onion, chopped
  • 1/4 cup minced parsley
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
4.9/5 (11 Votes)

By

Grab a bottle or two of Pinot Noir for this fantastic feast! Make this Roasted Goose with Crispy Skin for your fami...

  • 1 12-pound goose, neck and giblets reserved, visible fat removed
  • Salt and freshly ground pepper
  • 4 1/4 cups warm water
  • 1 1/2 tablespoons honey
  • 1 teaspoon Tabasco
  • 1 teaspoon potato starch dissolved in 2 tablespoons red or white wine
4.6/5 (34 Votes)

By

Heat a large heavy sauté pan over medium heat

  • 2 pounds ground veal
  • 2 tablespoons red miso
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup minced shallots
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon fine sea salt
  • 1 cup arugula
  • 16 (8- to 10-inch) wood skewers, soaked in water 1 hour
5/5 (2 Votes)

By

In a medium pot of boiling water, blanch Brussels sprouts until firm-tender, 4 minutes

  • Pork and Brussels Sprouts:
  • 1/2 pound Brussels sprouts, halved and blanched
  • 3/4 teaspoon salt
  • 1 cup potato starch
  • 1 pound boneless pork butt, cut into bite-size cubes
  • 2 tablespoons canola oil, plus more for deep-frying
  • 1/2 fresh pineapple, cut into bite-size cubes
  • 1 scallion, sliced into 1/2-inch pieces, for garnish
  • Sweet and Sour Sauce:
  • 1/4 cup sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon cornstarch
5/5 (2 Votes)

By

Occasionally, I prepare this dish with a de-boned duck

  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 1/3 cup dry white wine
  • 1/3 cup orange juice
  • 2 tablespoons raspberry vinegar
  • 1 1/4 cups frozen blackberries, thawed
  • 1 1/4 cups canned beef broth
  • 1/2 cup canned low-salt chicken broth
  • 2 tablespoons Cognac or brandy
  • 1 tablespoon pure maple syrup
  • 4 5- to 6-ounce duck breast halves with skin
  • Additional blackberries (optional)
5/5 (2 Votes)

By

To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat

  • * Chutney:
  • 2 * 2 cups (3/4-inch) cubed fresh pineapple
  • 3/4 * 3/4 cup pineapple juice
  • 1/3 * 1/3 cup dried tart cherries
  • 2 * 2 tablespoons brown sugar
  • 2 * 2 tablespoons balsamic vinegar
  • 1 * 1 tablespoon minced peeled fresh ginger
  • 1 * 1 tablespoon minced shallots
  • 1/8 * 1/8 teaspoon crushed red pepper
  • 1 * 1 garlic clove, minced
  • *
  • Duck:
  • * Cooking spray
  • 1 * 1 pound boneless duck breast halves, skinned
  • 3/4 * 3/4 teaspoon salt
  • 3/4 * 3/4 teaspoon five-spice powder
  • *
  • Remaining ingredient:
  • 2 * 2 tablespoons chopped fresh cilantro
5/5 (2 Votes)

By

Pictured lower right

  • 2 skin-on duck breasts (about 2 pounds total)
  • kosher salt
  • 2 tablespoons rendered duck fat
  • 1/2 bulb fennel, diced into 1/4-inch pieces
  • 1 1/2 shallots, diced
  • a pinch of salt plus more as needed, to taste
  • 3/4 pound oyster, shiitake or chanterelle mushrooms, stems removed and caps chopped into bite-size pieces
  • leaves from 1 sprig rosemary, finely chopped
  • 2 tablespoons white wine
  • 3/4 cup toasted, chopped pecans
  • 2 cups cooked farro or wheat berries
  • 2 1/2 cups watercress, arugula or spinach
  • 12 fresh figs, stemmed and quartered, or 12 dried figs, rehydrated in warm water until plump
  • fresh lemon juice, to taste
5/5 (1 Votes)

More Game Meats recipes

Any burning questions? Our chefs answer!

Surprise on the Inside Gender Reveal Cake Buffalo Burgers