400 garee recipes

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.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.

BBQ beaver tails braised with onions, sherry, mustard, and barbecue sauce, then topped with parmesan and baked. A traditional Canadian wild game preparation for an unusual cut of meat.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.