140 garee recipes

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Ground venison pressed into a pan, smothered in cream of cheddar and celery soup, then topped with frozen french fries that bake up golden and crispy. Kid-friendly, no-fuss weeknight comfort food.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

Venison chuck roast cooked low and slow in an oven bag with potatoes, carrots, mushrooms, and a smoky sauce of liquid smoke, Worcestershire, and soy. Set it and forget it for 3.5 hours.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

Try this scrumptious favorite that is considered a delicacy in the Outback.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.