722 flake recipes

Quail breasts braised in a lemon-butter sauce with mushrooms, nutmeg, sherry, and Angostura bitters. A Southern-style game bird dish served over egg noodles.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.

Grilled pork shoulder skewers marinated in ginger, garlic, soy, and pineapple juice. Pan-Asian flavor in under an hour of cooking time plus a four-hour flavor soak.

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

These succulent buffalo chicken strips will make you addicted for sure.

Quick pork stir-fry using store-bought Kimchee (from a Korean store).

A "long boy" twist on classic cheeseburgers, these "burgers" are baked in a ready to bake brown n' serve loaf of french bread. A taste of home.

Asian flavor, make your own jerky, use any game meat or even beef

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.

Mexican-style venison picadillo simmered with cumin, coriander, cloves, raisins, and red wine vinegar until thick and saucy. Scoop it into warm tortillas with fresh salsa for a lean, spiced taco filling.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can't buy in a bottle.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.