400 garee recipes

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

Six pounds of beef and venison cubed and simmered in cast iron with beer, whiskey, cola, ancho chiles, jalapeños, cayenne, and hot sauce. This is not a chili for the faint of heart. Bring a cold drink.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Hearty venison stew loaded with potatoes, carrots, corn, green beans, and wax beans in a thick, seasoned broth. A big-batch hunter's stew that feeds a crowd.

If you're feeding a large family, then try this succulent venison dish that can easily be made with your crockpot.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Wild game recipe for raccoon. Not for the feint of heart.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Garbanzo bean stew with beef or venison, slow-simmered for hours with dried chickpeas and onions. A hearty Native American-inspired dish best served with Indian bread.

Venison chili with both ground and chunked deer meat simmered for two hours in a cumin-oregano-cayenne tomato sauce with kidney beans and hot chili peppers. Lean, hearty, and full of wild game flavor.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.