There are many game choices available that can be cooked easily and without special techniques or trouble. Try a recipe for venison, rabbit, quail or kangaroo.
I had always wanted to try venison and then came across this recipe that worked out great. I hope you like it too.
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Venison when it is in season is so succulent and flavourful it doesn't need much in the way of a complicated preparations. Salt and pepper will do it!
Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.
This really is a classic holiday meal. Try it instead of a roast chicken or ham at Christmas or a special birthday.