WILD GAME RECIPESSavory Marinade Recipes If you are looking for delicious wild game recipes, then you are in luck. Recipes so good, in fact, they are featured on the Outdoor Channel along with many more game, game bird and fish recipes. 
Oh, the thrill of the hunt. If you need wild game recipes, waterfowl recipes and upland bird recipes, because you (or your significant other) came home with a deer, wild turkey, goose, duck or pheasant and want to cook it, you've found the best game cooking website.
Today, I am going to really make your day. My recipes are so good, even the pickiest of eaters will go back for seconds. Trust me on this. Just point and click on any picture for awesome homemade recipes.
My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!I always get complimented and I can't say enough good things about this. 
I find many people do not care for the "game-i-ness" of the meat. Consider this. The domesticated animals we eat today used to taste this way. You have grown accustomed to the taste of growth hormones, antibiotics and chemicals, and organic meat now tastes foreign to you. 
RASCHELL'S QUICK GAME TIP Cooking wild game is not rocket science, but I'll let you in on a little secret. Remove all of the silvering and fat on wild game meat. Click Here for Moose RecipesThe silvering makes the meat tough and the fat makes it taste "wild." Fat is bitter and does not taste like beef fat. 
Caribou RecipesHunting and preparing recipes was a significant part of our meals and life when I grew up. My significant other is a natural - he catches fish when no one else gets a bite, and can bag a deer and turkey when no one even sees one. When we go fishing, the rangers at state and county parks are always asking him for tips and advise on how to catch fish! 
Wild Boar Recipes
My wild boar recipes will be a wonderful addition to your wild game recipe collection. From wild boar pulled sandwiches to wild boar sausage, I've got you covered.
SMALL GAME RECIPES
Rabbit meat is very lean and can be tough. It's important to cook it "low and slow" as it tenderizes the meat. Rabbit Recipes
Squirrel meat is also very lean and can be tough. It's important to cook it "low and slow" to have tender meat. Squirrel RecipesGAME BIRD RECIPESUpland Bird and Waterfowl Recipes
Wild Turkey Recipes? Learn how to clean a turkey too.
Pheasant Recipes
Do you or your spouse go on pheasant hunts every year with your bird dog? A lot of the time, they will bring home so many that you do not know what to do with them. I know how you feel, but I have compiled my favorite pheasant recipes to share with you today. So roll up your sleeves and let's get cooking this delicious bird.
Here are my Waterfowl Recipes... Are You Looking For Duck Recipes (click on wood duck)
Or Goose Recipes? (just click on the goose)
Dove Recipes (click on photo)Quail Recipes
Grouse Recipes?
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My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!
FEATURED RECIPE:
STUFFED ELK CABBAGE ROLLS
Ingredients
12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage
1 small can tomato paste, divided
1 tsp Better Than Bouillon beef base
1/2 cup water
1/2 cup warm cooked rice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil (Sam's Club has it)
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded
Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp Better Than Bouillon beef base
1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
More Wild Game and Game Bird Recipes
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
CABBAGE SLAW
5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.