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This casserole is great for dinner parties served with a creamy mashed potato or plain boiled rice.

Recipe by: Vickie de Vries


This really is a classic holiday meal. Try it instead of a roast chicken or ham at Christmas or a special birthday.

Recipe by: Christine Lipo


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.

Recipe by: Christine Lipo

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This casserole is best with black beluga lentils because they go really well with venison, but if black beluga lentils are not available French green lentils can be substituted.

Recipe by: HilaryM

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Zesty orange and warm Chinese spices perfectly complement the rich taste of duck in this stir-fry. Serve over noodles.

Recipe by: Zoë Harpham

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This homely, old-fashioned pie is full of good flavours.

Recipe by: Lynn Cole


A lovely tender diced venison stew cooked in slow cooker. Great winter warmer. make time to marinate this overnight before you start to cook it - it's worth it!

Recipe by: Damian


Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.

Recipe by: steventhrelfall


This is my favorite winter curry, I take this to work almost every day and it's never let me down.

Recipe by: tpetrie


Don't skip anything or change the ingredients. The most important thing is the hot smoked duck breast AND good home made dark chicken stock.

Recipe by: darrenspooner

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