"My husband's an avid hunter and fisherman, so we often try new recipes with elk, deer, rabbit, turkey or fish. Our family loves this special game dish," says Sandy Green from Ignacio, Colorado. The elk fillets are dressed up in puff pastry and drizzled with a savory onion-mushroom sauce.
Succulent quail with a snappy sauce makes an impressive entree. "This dish tastes wonderful over rice or toast points. Sometimes I'll use cinnamon toast to add delicate flavor," says Chris Sendelbach of Henry, Illinois.
"I found this recipe in a cookbook many years ago, and it's become one of my favorites," reports Gloria Leiding of Fairmont, Minnesota. "It's a nice change of pace from the usual beef or pork. These game hens always seem festive."
"For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls," says field editor Marcy Cella of L'Anse, Michigan. "They have a moist meaty filling and wonderful old-world flavor."
I served game hens at a diplomatic dinner when my wife, Ruth, was the defense attaché at the American Embassy in Budapest, Hungary. They were an appealing choice because they filled a plate and garnered many fine comments.—Andy Anderson, Graham, Washington