320 game pate recipes

Pan-seared catfish fillets baked under a buttery pecan sauce with lemon zest, Worcestershire, and red chili. Southern-style fish that's crispy, nutty, and on the table in 30 minutes.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Make your barbecue feel special and enjoy the summer days in a new way.

Late making dinner? Try this dish that can be served with potatoes or rice.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Entertain the neighbors with this tantalizing dish that will have everyone wanting seconds!

A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.