Wild Game Recipes

A host of upland game birds with light-colored meat can make exceptional table fare. In this recipe, a whole breast is used to make each "lollipop." Read on for more on this succulent way to prepare your upland harvest.

Ham and Swiss cheese pair wonderfully in a sandwich but also work extremely well to add flavors to a meatloaf. The two ingredients can be diced and shredded to add to a meatloaf or sliced to line the baking dish and top the loaf. A special sauce with mustard makes the dish complete.

An Italian pot roast starts with a soffritto base of finely chopped onions, carrots, and celery. The extra surface area brings out the flavors and provides a bed for the roast.

What sets this dish apart is the luxurious sauce—a velvety reduction of wine and broth that thickens over time, coating the venison in a rich, glossy finish.

Looking for a recipe that works with any goose, even a snow goose? Try Brad Fenson's Rum & Cola Pulled Goose.

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

Brad Fenson takes some fresh spruce grouse from a recent hunt in Saskatchewan, and turns them into an easy, delicious shawarma.

The ring-necked pheasant is one of North America's most sought-after game birds. The colorful, fast-flying birds with succulent white meat make great table fare.

Like Rissoles? Love venison? Brad Fenson shows his readers how to combine these two favorites.