Easy and simple recipe that allows the venison loin to be the star.
Late making dinner? Try this dish that can be served with potatoes or rice.
No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.
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