320 game pate recipes

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Spanish-style butterflied Cornish hens rubbed with crushed coriander and garlic, roasted crisp, then topped with sauteed almonds and julienned bell peppers. Gallina de Cornuallo al Ajillo for a crowd.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Tangerine hens stuffed with fresh tangerine segments, pecans, and mushrooms, basted with honey, soy, and white Zinfandel. An elegant citrus-roasted Cornish game hen dinner for four.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!

Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.

Roasted Cornish hen halves perched on sage-scented wild rice mounds, glazed with apple juice concentrate and served with roasted apple slices. An elegant dinner for four.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Don't wait until the sports game is on, make this scrumptious dip now, courtesy of your crockpot.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Rustic game bird stew braised with bacon, mushrooms, toasted hazelnuts, and amber ale until falling off the bone. Served over crusty brown bread for a hearty British-style supper.