"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a bib batch for an annual pool party and there are never any left."
“While looking for an alternative to pan-frying our venison steak, we decided to give it a little Italian flair,” writes Phil Zipp from Tomahawk, Wisconsin. ”Our idea turned out to be a big hit with our family and friends.”
"The first time I served this dish to my deer-hunting family, everyone thought I had ordered from an Italian restaurant," says Dianna Croskey of Gibsonia, Pennsylvania. "My brother-in-law even asked me to make this for his birthday dinner."
The whole family is sure to enjoy this savory southwestern casserole. A refrigerated biscuit crust and packaged taco seasoning make preparation easy. Karen Witman of North Irwin, Pennsylvania submitted the recipe.
Since we have avid hunters in our family. I will quite often prepare game. Once it's stuffed with apples and topped with a unique combination of sauces, this wild bird requires no basting and cooks up nice and moist.
Our family has found these meatballs in tangy sauce a great use for moose. I was glad to find a good recipe that incorporates ground moose meat, since we eat a lot of moose steaks and I like to use it differently for a change.
-Janis Plourde, Smooth Rock Falls, Ontario
Dawn Bryant of North Platte, Nebraska writes, "My husband and I do a lot of hunting and eat more wild game that domestic meat. I came up with this recipe for wild rabbit, and the meat cooks up tender and tangy with a fresh light sauce. I like to serve it with baked potatoes and steamed broccoli."