“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.”
From Tigard, Oregon, Janelle Inkens writes, "These venison steaks are so tender and tasty, they're even a hit with my kids, ages 3 and 4. Someone who tried this dish once said, 'Wow, if I could make venison taste like this, I'd make it all the time.'"
Cornish hens, basted with a delicious glaze of apricot preserves and cloves, make dinner for two something special. Gusty Crum of Dover, Ohio uses convenient packaged herb stuffing to complement the moist and tender meat.
My husband enjoys hunting, and it's my challenge to find new ways to serve venison. This recipe makes hearty kabobs perfect for grilling. The marinade reduces the "wild" taste, so guests often don't realize they're eating venison.
—Eva MiIler-Videtich, Cedar Springs, Michigan
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. —Mary Calendine, Hiddenite, North Carolina
Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist.
-Chris Mountain, Innisfail, Alberta
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss.
—Lenora Picolet, Dwight, Kansas
As a palate-pleasing alternative to traditional pork sausage, my husband and I created this lower-fat version. It's moist, flavorful and delicious. We especially enjoy it for breakfast or brunch.
—Carol Heuschkel, Winsted, Connecticut