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Alligator Etouffee

1     lb    alligator meat - cut in thin strips
1     cup   olive oil
1/2   cup   green onions - chopped
1/4   cup   parsley - chopped
2           garlic cloves - minced
4           celery stalks - chopped
1     can   tomatoes - (sorry folks, no size given)
            salt, cayenne and black pepper

Saute onions, garlic and celery in butter until soft. Add tomatoes and
simmer for 20 minutes in covered iron pot. Add alligator meat and allow to
cook over low heat until tender (approximately 1 hour). If gravy is too
thick, add a little hot water.

September, 1990 - Louisiana Conservationist Calendar
Posted by Fred Towner to on March 8, 1998.
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Barbecued Alligator Tail 1

    4    Alligator tail steaks, about 3/4" thick
         Coconut milk diluted with half water for marinade
  1/2 ts Fresh ground black pepper
  1/4 ts Cayenne pepper
    1 tb Rosemary
         Red pepper flakes

  In a deep bowl, add pepper flakes and rosemary. Season meat with
black and cayenne peppers. Place meat in the bowl, add milk as
needed to cover. Let marinate 3-4 hours.
  Remove meat from marinade, discard marinade. Pat the meat dry.
Re-season the meat, if desired, with black and red peppers. Add salt
to taste, if desired.
  Brush meat with olive oil to reduce sticking, and grill over hot
coals, or over medium heat in a gas grill for about 10 minutes each
side, brushing with oil again when turning.

From: Art Barron Date: 08-13-93
From: Barry Weinstein
Posted by Fred Towner to on March 8, 1998.
Adapted by Patti Vincent
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Grilled Antelope Steak

3 lbs antelope steak, cut 1 1/2 inches thick
3/4 cup fresh lemon juice
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon onion salt
1/4 teaspoon thyme (optional)
1/4 teaspoon rosemary
1/4 teaspoon oregano (optional)
2 cloves garlic, crushed

In plastic bag or large shallow bowl, combine all ingredients except meat.
Add meat and marinate 6-8 hours.
Prepare barbeque for cooking.
Place steak on rack 6 inches above hot coals.
Grill 10-15 minutes, basting occasionally.
Turn, continue basting, and grill 10-15 minutes longer for medium steak.
Serves 6-8.

By Iowahorse. From:
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Bear Roast

4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork

Season the bear meat with the celery salt an pepper and place
in a stock pot, adding the garlic, salt pork, and enough water to cover;
Cook `til meat is tender, then drain RESERVING the pan juices. Place the
meat in a roasting pan and top with the onions, roast at 350x until brown,
basting with the reserved juices. Thicken the remaining juices for gravy.
Yield: 12 servings

From: Fred Towner in archives. Posted July 21, 1998.
Adapted by Patti Vincent
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Bison (Buffalo)

Grilled Buffalo Steaks Marinated in Red Wine

6 New York strip buffalo steaks, 6 to 8 ounces each

1 1/2 cups green or gold-colored extra-virgin olive oil
3 garlic cloves, minced
3/4 cup dry red wine
1 teaspoon ground black pepper

Marinade: Place the extra-virgin olive oil and garlic in a small bowl.
Slowly add the red wine, whisking all the white with a wire whisk to form
an emulsion. Add the pepper; mix well. (Marinade can be stored in a covered
container in the refrigerator for up to 2 weeks.)

Place the steaks in a non-aluminum pan and pour the marinade over, turning
to coat each piece evenly. Marinate the steaks for at least 6 hours or
overnight, turning several times.

Drain steaks from marinade. Place steaks on barbecue grill 6" above a
medium hot fire. Cook about 2 to 3 minutes per side, until medium rare.
Remove from heat and let set stand 5 minutes before serving.

From: Fossil Farms Recipe Book
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Elk Tenderloin with Brandy Mustard Sauce

2 elk tenderloins, 8-10 oz each
sliced bacon
1/2 c. sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 c. onion, finely diced
1/4 c. bell pepper, diced
1/2 c. brown gravy
1 clove garlic
ground black pepper

Remove silverskin from tenderloins and rub meat with split garlic cloves.
Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin
and use toothpick to secure. Place in hot frypan and saute until bacon
is cooked. Note: tenderloins should not be cooked past medium rare.
Remove from pan and pour off excess grease. Place onion and bell pepper
in pan for 30 seconds, add mushrooms and saute until tender.

Adapted from Bill Parton, Chef, Buckhorn Exchange Restaurant
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Tips for Cooking Emu Meat

The tenderness and texture of emu meat enables it to be prepared in a
variety of ways. It is best prepared lightly grilled or pan fried.

Although emu meat has similar characteristics to lean beef, there are also
some differences. Emu meat is very dark with little or no marbling. Since
most fat is deposited in a layer between the meat and the hide, the meat
has very little fat even on the outside of the cut.

As emu meat is low in fat, it doesn't need to be cooked as long or with as
high a temperature as most other meats.

For grilling (broiling) a steak, move the griller rack down one notch from
where you would grill beef. Turn the steak quicker than you would turn a
beef steak. Emu is best when cooked rare to medium rare.

Chopped or minced (ground) emu will cook faster than beef. Since it
contains very little fat, it should be cooked at low temperatures.
Shrinkage should be minimal due to the low fat content and slow cooking.

From: Recipes Wiki
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Kangaroo Curry

This recipe also works very well with other game meats or even beef or
mutton. The curry sauce is quite flavorsome so the recipe is not suited
to meats with a delicate flavour. I have tried and been disappointed
with the results from lamb and veal.

If you know your Indian cuisine, you will recognise this as a variation
of a Rogan Josh.

Start by roasting and grinding the spices:

5 tbsp whole coriander seeds
2 tbsp whole cumin seeds
1 tbsp black peppercorns
6 cardamon pods (or 1+1/2 tsp cardamon seeds)
2 tsp yellow mustard seeds (black seeds will suffice)
1 tsp whole cloves
1 tsp fennel seeds
1 inch of cinnamon stick, coarsely chopped
1/4 of a nutmeg
dried hot chillis to taste (I recommend at least one good sized
  and very hot habanero chilli). Fresh chillis can also be used,
  but add them with the fresh ingredients below.

Heat all these whole spices in a heavy pan (no oil, just a dry pan!)
until they start to pop and change to a slightly darker colour. Let
them cool and then grind them finely in a coffee grinder. I generally
sift the ground spices through a strainer and either re-grind or
discard the chaff.

Other ingredients, in the order that you will need them:

6 tbsp extra virgin olive oil (less if you're using a fatty meat)
1 medium onion, finely chopped (this is optional, and I don't use it,
  but many people expect curries to taste like onion ;)
4 cloves of garlic, peeled and crushed
a 2-inch piece of fresh ginger, grated
a 3/4-inch piece of fresh tumeric, finely grated (or 1 tsp ground tumeric)
2 good sized tomatoes (or 4 roma tomatoes) peeled and chopped.
1 tsp sea salt
3 tbsp almond flour
1 kg (2.2 lbs) kangaroo or other game meat cut into 1" by 1/2" pieces
1 cup coconut milk or more if you like a creamy curry
1 cup well flavoured chicken stock
1 cup water
Lots of vegetables.

Heat the olive oil in a pan and add the garlic, onion, ginger and
tumeric. Stir for a few minutes until it starts to stick together. Add
the tomatoes and continue to fry until they turn into a paste. Add the
salt, ground spices and almond flour and mix well.

Add the meat to this paste and cook it stirring continuously until the
meat has browned.

Transfer the meat and curry paste to a casserole dish and add the
coconut milk, chicken stock and water. Cook in a low oven (about 275º)
for an hour. It should be simmering *very* gently.

Add the vegetables and continue to cook until the vegetables are done,
stirring occasionally. If the sauce starts to dry out, add a little
more water.

I use a selection of: carrots, cauliflower, green beans, pumpkin, sweet
potato, peas, brocolli stems etc. Anything that can take a bit of
cooking without falling apart. You could even add in okra, aubergine,
zucchini or mushrooms a little later in the cooking process.

By the time the vegetables are cooked the meat should be well done, to
the point of starting to fall apart. The almond flour should have
thickened the sauce so it's nice and creamy. If it's too runny, a
little arrowroot will save the day, and remember to use less water next

By Richard Archer. Posted to the PaleoRecipe Mailing List, Jan. 2002
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Muskrat Stew

1 cleaned muskrat, chopped
4-5 scraped and cleaned yellow pond lily tubers
Fistful of wild onions

Cook muskrat in grease until browned. Add tubers and onions. Cover with
water and cook slowly in a covered pot 6-8 hours.

From Tom Kuhn, Native American archeologist
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Possum Roast

1 possum, dressed
2 red pepper pods
1 tsp salt
1/4 tsp black pepper
1/8 tsp sage
2 tbsp lemon juice

Place dressed possum in a kettle with the pepper pod. Cover with cold water
and bring to a boil; simmer for 1 hr.  Remove and place on a rack in a
dutch oven or roasting pan. Add 1 cup of water. Sprinkle with salt, pepper,
sage and lemon juice. Cover and cook over very low temp on top of stove or
bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum
to a hot platter to serve.

Adapted from: (Larry Willrath)
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Ostrich Steaks

2 Ostrich Filets 6 oz.

Partially cook two slices of bacon or pancetta until slightly rendered.
Wrap each filet with a strip of the bacon, fastening with a toothpick.

Preset oven temperature to 250.

On hot fire, heat up a cast-iron skillet, sprinkle a half teaspoon of
kosher or sea salt and wait until the salt begins to smoke.

Lightly pepper both sides of the filets and sear 1 minute per side and
place skillet in the oven with a piece of foil loosely over the meat. Leave
for 10 or 15 minutes. Meat will become evenly pink inside.

Mushroom Sauce for Ostrich Steak
Slice and saute four mushrooms and some finely chopped shallots or onion, 
until the mushroom begin to give up their liquid.

Add 1/2 cup of red wine, salt, pepper and nutmeg, and simmer covered for 
two minutes. Serve over the filets. 

From: Ostrich Growers: Recipes for Cooking Ostrich
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Ostrich Bits

1 lb. ostrich steak, cut into 3/4 inch cubes
1/4 c. lemon juice
fajita spices

Place all ingredients in a bowl. Toss together and chill for at least two
hours or overnight. Arrange marinated meat on a heat safe dish so cubes are
not touching each other. Broil for 4 minutes. Serve with toothpicks.
Ostrich Bits is very flavorful and may be served with or without a variety
of steak sauces. Makes: 35 pieces.

From: American Ostrich Association
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Rabbit Roasted with Sweet Fennel

Preparation time: 30 minutes
Cooking time: 2 hours
Yield: 4 to 5 servings

2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces
5 cloves garlic, peeled
2-inch sprig fresh rosemary or 1 1/2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges
1 large onion, cut into 1 1/2-inch wedges
3 ounces pancetta (unsmoked Italian bacon), minced
1 teaspoon fennel seed, coarsely ground
1/2 cup coarsely chopped fennel tops
1/4 cup extra-virgin olive oil
3/4 vegetable broth
1/2 cup low-sodium chicken stock

1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar
and pestle or a knife on a cutting board to make a paste of 2 garlic
cloves, the rosemary, salt and pepper. Rub the paste over the rabbit
pieces. Put them on a plate, cover lightly with plastic wrap and

2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large
enough to hold the rabbit in a single layer, with space for the vegetables.
Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any
seasoning rub that may have been left on the plate. Scatter the fennel,
onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel
tops over the rabbit. Sprinkle with the olive oil and a bit of salt and
pepper. Roast 30 minutes, basting often with the pan juices. Pour in  1/2
the broth and roast another 1 hour. Baste often, turning the pieces
occasionally. Add a little water to the pan if the pan is dry.

3. Increase the heat to 450 degrees, cook until the rabbit is golden brown,
about 10 minutes. Turn the rabbit and vegetable pieces and roast until
golden on the other side, basting once with the pan juices, about 10

4. Transfer the rabbit and vegetables to a heated platter and keep them
warm in the turned off oven with the door open. Quickly make a pan sauce by
setting the roasting pan over two stove burners turned to high. Add
remaining 1/4 cup broth and the stock. Scrape up the brown glaze from the
bottom of the roasting pan as the liquids boil down by about half, 3 to 5
minutes. Scatter the remaining fennel leaves over the rabbit. Pass the
sauce with the rabbit at the table.

From: (Rebecca Radnor)
Adapted by Patti Vincent
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Herb-Roasted Rabbit

   2 TB Olive oil
   1    Rabbit (about 2 1/2 lb), cut in 6-8 serving pieces.
        Salt and pepper to taste
   1 md Onion; halved lengthwise and slivered
   1 lg Clove garlic; minced
 2/3 c  chicken or vegetable broth
 1/2 ts Rosemary; dried -=OR=-
   1 ts Rosemary; fresh chopped
   2 TB Flat-leafed parsley; chopped

Preheat the oven to 350F. Place the oil in a large, heavy skillet over
medium-high heat. Brown the rabbit pieces in batches until golden, about 5
to 7 minutes per side, sprinkling with salt and pepper. Place the browned
rabbit into a shallow baking pan. Add the onion to the skillet and cool
over low heat for 7 to 10 minutes to soften. Add the garlic and cook 2
minutes more, stirring. Add broth and raise the heat; bring to a boil,
scraping up the browned bits on the bottom of the skillet. Reduce the
heat; add the rosemary and cook sauce for 2 minutes longer. Pour the sauce
over the rabbit and bake for 45 minutes. To serve, place rabbit pieces on
a serving platter and pour all remaining pan juices over top. Sprinkle
with chopped parsley and serve immediately. Serves 4.

Source: Miami Herald Parade Magazine, 10/23/94 Typed by Michele
From: Fred Towner in on Feb 22, 1998.
Adapted by Patti Vincent
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Lagos/Kounelli Fournou (Baked Hare or Rabbit) [Greek]

   1    Rabbit or hare
        -- cleaned and skinned
   2    Celery stalks, with leaves,
        -- chopped
   2 md Onions; chopped
   1    Carrot; sliced
 1/2 c  Chopped fresh parsley
   1    Bay leaf; crumbled
   2    Sprigs fresh rosemary
   6    Peppercorns; bruised
   2 c  chicken or vegetable broth
 1/2 c  apple juice
        olive oil
        Freshly ground pepper
   4    Fresh tomatoes; chopped -OR-
   8 oz -Tomato sauce
   3    Allspice berries

After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, broth,
and apple juice and pouring over the meat. Cover and refrigerate for a
day, turning the pieces over occasionally.

On serving day, drain, reserving the marinade, and wipe dry.
Transfer the marinade to a casserole and simmer for 15 minutes.
While the marinade is cooking, heat the oil in a large frying pan,
and when very hot sear the meat over high heat until it is reddened
in color without browning. Remove from the heat, and with a spatula
lift the rabbit or hare pieces into the simmering marinade.
Taste for seasoning, then add the salt and pepper, tomatoes, and
allspice. Weight the meat with a small plate to keep it under the sauce,
then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the
meat is tender and the sauce thickened.

Source: The Food of Greece by Vilma Liacouras Chantiles
Typed for you by Karen Mintzias
From: Fred Towner in on Feb 22, 1998.
Adapted by Patti Vincent
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Rabbit Marinated in Cider and Peppercorns

1 2-lb rabbit, cut into 6 serving pieces
1 cup apple cider
1 tsp dry mustard
2 Tbsp green peppercorns
1 1/2 Tbsp chopped fresh thyme leaves plus more for garnish OR
1 tsp dried
1 Tbsp crushed black peppercorns
1/2 tsp red-pepper flakes
2 tsp olive oil plus more for oiling roasting rack
1 firm apple, unpeeled
1 Tbsp fresh lemon juice 2 tsp butter
1/2 Tbsp pure maple syurp

Place rabbit pieces in a nonaluminum shallow dish. In a small bowl, whisk
together cider, mustard, green peppercorns, thyme, black peppercorns and
red-pepper flakes and pour over the rabbit, turning to coat well. Cover
and marinate in the refrigerator for 24 hours, turning occasionally.
Preheat oven to 450 deg F. Brush marinade off the rabbit pieces, reserving
it. Heat oil in a non-stick skillet over medium-heat, and sear the rabbit
pieces for 1 to 2 minutes per side, or until lightly browned. Place them on
a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting
occasionally with the reserved marinade, until the juices run clear when
the rabbit is pierced with a skewer. Meanwhile, core and slice apple into
1/2-inch slices. Toss with lemon juice. Heat one teaspoon oil in a nonstick
skillet over medium heat. Add apples and maple syrup and cook for 3 to 4
minutes, or until golden, turning once. Arrange rabbit on a serving platter
and garnish with apple slices and fresh thyme, if using. Serves 4.

From: Campagne Restaurant in Seattle, Washington
From: (Carol Miller-Tutzauer)
Posted to by Emma Fernlund on March 1, 1998.
Adapted by Patti Vincent
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Roast Rabbit

1  rabbit; oven ready
4  rashers bacon

Weigh the rabbit and calculate the cooking time allowing 15 minutes per
450g (1 lb) roasting time plus 15 minutes
Stand in a roasting tin.  Top with bacon.
Roast at 220 C / 425 F / Gas 7 for 15 minutes. Reduce to 180 C / 350 F /
Gas 4. Continue to roast for the required amount of time, basting
frequently with juices. Accompany with gravy, cranberry sauce and
vegetables. Yield: 4 servings

By: The Dairy Book of Home Cookery: New Edition for the 90's
Posted to by Helen Watson on March 13, 1998.
Adapted by Patti Vincent
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Grilled Rattlesnake with Mojo Criollo

It's so strange that I actually have some rattlesnake recipes! We actually
cooked up a rattler at a friend's house (he lives way out in the Mojave
desert of California and has tons of those things crawling around his yard).
After cutting off its head and skinning and gutting it, we marinated the
snake in Mojo Criollo, a Cuban marinating sauce consisting of lots of garlic
and sour orange juice. We allowed it to marinate for a couple of hours, then
we grilled it. Muy delicioso! I usually buy bottled Mojo in the store, but
in the Marinade section is a recipe that's pretty close to the bottled

From: Staca Hiatt in on Oct 29, 1998.
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We usually add rattlesnake to chili. Treat rattlesnake as you would any
quick-cooking white meat (i.e., chicken, shellfish). Of course, everyone
will tell you it "tastes just like chicken". It is also very good deep
fried in a simple "breading." You might try looking for fried alligator
recipes too and adapt them for use with your snake. If your rattler is
still alive or in one piece, the following directions for dressing
rattlesnakes might be helpful:
1.    Place dead rattlesnake on a cutting board and hold firmly behind the
2.    Cut off head and rattles and discard.
3.    Strip of skin and discard or save (for a hat band maybe?)
4.    Make along slice along the underside and remove all internal organs.
5.    Cut into chunks and refrigerate or freeze until ready to use.

From: L Hodge in on July 28, 1998.
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Fossil Farms



obtain a seal
scrape some seal fat
scrape some seal meat

cut up some ptarmigan intestines
add seal blood to mix
add the scraped fat and meat

Serve as an appetizer along with the rest of the seal
The Inuit woman in the piece mentioned that seal eyeballs provide a good
source of vitamin C, the seal brain, iron and protein and the liver,
vitamin A.
The meal will give you a lot of energy!

From: Susan Carmack on the PaleoFood list. Posted 16 Feb 1999.
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Pull off the hard thin "skin" that covers the opening to the shell when the
snail has retracted; cover it with a blob of side pork grease in which you
have put parsley, garlic, chives or whatever; put it open side up in the
oven for about 3 minutes, and serve. Sounds easy, but how keep it open side
up? The French have special platters with 12 depressions in them which you
drop them into; they also have special tongs to hold each one with while
winkling out the succulent contents. Specialty cookware stores have both.

From: Geoff Stanford
Adapted by Patti Vincent
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Most of the turn of the century and earlier cookbooks have squirrel
recipes, and all of them suggest that cooking squirrel is quite similar to
preparing and cooking rabbit. Grey squirrels and fox squirrels seem to be
favored, and chefs are advised to not skin the animal until just prior to

Posted to by on Jan 25, 1997.
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Barbecued Squirrel

Put some slices of fat bacon in a baking dish. Lay six squirrel on top of
them and lay two slices of bacon on the top. Put them in a 350 degree oven
for about 30 minutes or until done. When done remove the squirrel and bacon
from baking dish and keep warm. Add to drippings, 1/2 cup water and 1
teaspoon arrowroot. Stir until thickened. Add 1 teaspoon bacon grease if
desired and add some tomato or walnut catsup. Pour over the squirrel.

From: Housekeeping in Old Virginia, 1879
Posted to by on Jan 25, 1997.
Adapted by Patti Vincent
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St. Clair's Sweet and Sour Squirrel

12 medium-size ground squirrels
1 large red pepper
1 bunch green onions
olive oil
1/2 tsp. salt
1 (20 oz.) can pineapple chunks in juice
1/2 cup orange juice
2 Tbsp. tomato paste
1 tsp. arrowroot

Skin and cut the squirrels. Chop off the squirrels heads and tails. Trim
fat and remove the bones. Cut green onions diagonally into 1 inch pieces;
slice red pepper into 1/2 inch thick slices.

In a 12-inch skillet over medium heat, in 1 tablespoon olive oil, cook
green onions and red pepper until tender-crisp; stir frequently. Remove to
bowl. In same skillet over medium-high heat, Add 2 tablespoons oil, cook
squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat
in skillet.

In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/2 cup
orange juice, tomato paste, and arrowroot. Stir mixture in the skillet with
the squirrels, stirring to loosen any squirrel bits from the bottom of the
skillet. Cook until mixture thickens slightly and coats the squirrel. Stir
in green onion mixture, heat through. Makes 4 servings.

From: Sony San Diego Family Cookbook (1992)
(Contributed to the cookbook by: Janalee St. Clair)
Posted to by Katrina Bugher on Jan 23, 1997.
Adapted by Patti Vincent
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Barbecued Venison Steaks with Herbs

4 Venison Steaks (4 oz. each)
Chopped rosemary 2 Tbsp
Chopped garlic 2 Tbsp
Chopped thyme 2 Tbsp
Olive oil 1/4 cup
pepper to taste

For marinade, combine oil and herbs. Marinate venison for 4 hours in
refrigerator, covered. Remove from marinade and shake off excess oil.
Place venison on grill over just hot coals (but not flaming). Season with
pepper and brush with marinade. Cook for 5 minutes turning once, or until
medium rare.

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Roasted Venison the Easy Way

Venison Roast, about 1 1/2 pounds
Olive oil, enough to coat meat	

Heat roasting pan until hot. Add olive oil to coat and brown venison on
each side. Cook in oven at 375F for 15-20 minutes or until medium rare.
Let it stand for 5 minutes and carve into thin (1/2 inch thick) slices.
Suggested Accompaniments: sautéed leeks with wild mushrooms.

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Grilled Venison Brochettes

Venison Leg or Shoulder Roast, 2 pounds	
4 Baby artichokes, halved
2 Bell peppers (any color)
3/4 cup Olive oil
3 Tbsp Chopped fresh basil
2 Tbsp Lemon juice
1 Tbsp Red chili flakes
Pepper to taste

For marinade, combine olive oil, basil, lemon juice and chili flakes.
Roast and peel peppers. Cut into 2-inch squares.

For venison, cut venison roast in 1-1/2 inch cubes. Marinate venison and
vegetables for 30 minutes. Thread skewer with venison and vegetables.

Grill over high heat for 5-6 minutes, turning once.
Venison should be rare. Brush with marinade just before serving.

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Venison - Italian-Style Pot Roast

3-4 lb venison pot roast
2 Tbsp fat
1 8oz can tomato sauce
1 medium onion, chopped
1 c. celery, chopped
1 Tbsp. parsley, minced
2 tsp. oregano
1 clove garlic
1 c. dry red wine (i know wine isn't paleo- come up with a substitute)

In Dutch oven, brown roast on all sides in fat. Add pepper to taste.
Combine remaining ingredients, and pour over pot roast.
Cover and bake 3 to 4 hours at 300.

Adapted from Theresa J. Farney, Colorodo Springs Sun
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Venison Grilled Tenderloins

Wash and trim the tenderloins well.
Rub with white pepper and garlic.
Make a sauce of Ray's Neanderthin Barbeque Sauce, honey and lemon pepper
seasoning and marinate the tenderloins.
Roll the tenderloin up in foil and place it on the back of the grill.
Cook slowly at low flame.

From Vance Persall
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Roast Loin of Venison

4 pounds boneless loin of venison, at room temperature
2 tablespoons olive oil
1  teaspoon freshly ground pepper
1/2 teaspoon finely chopped juniper berries

Preheat the oven to 400F. Rub the venison with the olive oil, 1 teaspoon of
the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the
seasonings into the meat. Set the loin on a rack in a roasting pan and
roast, basting frequently with the pan juices, until medium-rare (about
135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely
with foil and set aside for 10 to 15 minutes before carving. Slice the
venison thinly.

Adapted from [now dead]
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Venison Roasted in a Pinenut Crust

Venison hind leg (about 16cm x 16cm)
Pinenuts, ground  1/2 cup
Crushed garlic 1 tsp
Coarse black pepper1 tsp

Pitted figs - 6
Dried apricots - 6
Glacevginger, finely diced - 3
Ground allspice - 1/2 tsp
Crushed juniper berries - 5

Combine crust ingredients and press onto top and side of meat. Transfer
meat to a roasting dish and roast at 220C for about 12 minutes allowing
minutes per centimetre depth of meat. Rest meat for 8-10 minutes before
Optional - The meat can be stuffed with the fruit mixture before coating
with the crust. Carefully cut a pocket lengthwise in the venison using a
long narrow knife taking care not to pierce the outer flesh. Dice dried
fruits finely and combine with ginger, allspice, juniper berries and
brandy. Fill cavity of meat with fruit mixture and secure cavity hole with
toothpicks. To cook by microwave - This is best done without a nut coating.
Stuff the meat. Brown well in a lightly oiled pan. Transfer the meat to a
plate and cover loosely with a paper towel. Microwave at 100% power for 2
-3 minutes. Leave to stand for 8 minutes before slicing.

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Venison Chili

One kilo of venison (about 2 pounds) or venison burger (cube the venison
into small chunks about 1/2 inch to 1 inch square; if there are any
bones, save to use in the chili to enrich the sauce)

2 large onions, sliced
10 cloves of garlic, finely minced
One quart of chicken stock, preferably homemade without salt
4 Tablespoons of chili powder (use plain chili powder, without any salt
or other spices in it - you may purchase this at a health food store
with bins for spices)
One Tablespoon ground cumin
Two Tablespoons sweet red paprika
One teaspoon of cayenne pepper
Palmful of dried oregano (this is a couple of tablespoons or so) ground
between your hands
3 bay leaves
one teaspoon of kosher salt

Note: This makes a sprightly but not firey chile. If you want to go for
the burn, use hamburger or top round and add several jalapeno peppers,
seeds and all. No point wasting good venison on fire, so use beef or

1/4 cup olive oil [was other oil]

Brown the venison in batches until brown on all sides. Remove to a dish.
When all the venison is browned, saute the onions in the remaining oil. You
want the onions to melt but not brown. When the onions have reached the
melt stage (about 10 minutes) add the garlic. Don't let the garlic burn.
Just let it scent up. Add the browned meat, the stock, the chili powder,
cumin, cayenne, paprika, bay leaves, oregano, salt and stock. Bring to a
boil. Reduce heat to a just barely simmering and cover. Simmer gently
covered for 3 hours. The meat should be fork tender.

Even though venison is very lean, the chili should be defatted. I do this
by letting it cool and then refrigerating the chili overnight. The next
day, I remove the fat.

To serve, reheat. Taste for seasoning. Sometimes, I add a bit more cumin.
Some like to thicken the chili with masa or fine corn meal. To do this, mix
some about 1/4 cup fine corn meal with enough water to make a thin paste
(no more than one cup of water). Add this quickly to the chili as it
simmers, stir like crazy, or you may get lumps. If you use the masa, be
sure to cook the chili for at least another 20 minutes or so, or
it may taste pastey.

Coleslaw would be the only salad I'd serve with this. If there's any chili
left, and this should feed six adults, it freezes beautifully.

Copyright Notice: (c) Susan Steinsapir, 1994. (hattie at This
recipe may not be used in cookbooks, contests, or magazines without
written permission.
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Venison Goulash

2 pounds venison (any cut) cut into 1-1/2 inch cubes
3 tablespoons bacon fat
1 large onion, sliced or chopped fine
2 cloves garlic, chopped
1 tablespoon Hungarian paprika
1/2 cup red wine (optional)
1 quart boiling water or stock
Salt to taste
1 small can tomato paste (no flavorings or salt)
1 cup coconut milk (optional)

Melt the fat in a skillet, add the onion and garlic and cook until browned.
Add the meat and brown well. Add all the remaining ingredients except the
coconut milk. Stir well, cover and simmer gently until the meat is tender,
two to three hours, adding more stock, water or wine if necessary.

Just before serving, stir in the coconut milk. Serve with red cabbage
cooked with apples. Serves 6

Posted to by Pat Gold on June 20, 1995.
Adapted by Patti Vincent
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Eastern Pine Tips with Venison

Gather the pine trees spike-like flower clusters. Cook with chunks of
venison or beef in a pot until meat is done.

From Tom Kuhn, Native American archeologist
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Wild Boar

How to Cook Whole Wild Boar Leg

The easiest and best way to cook our wild boar leg is to roast it in the
oven at a relatively low temperature for several hours until tender and
properly cooked. You can also review our smoking tips to acheive a "pulled
pork" version.

Remove the leg from the vacuum packing and season to your taste. Place it
in a roasting pan. Place bacon strips across the leg if desired. Put the
pan in the center of the oven preheated to 250° F. After about 3 hours,
check the internal temperature every 30 minutes with a meat thermometer
pushed into the thickest part of the leg. Remove the leg from the oven when
the internal temperature reaches 150° F. Let the meat "rest" for at least
10 minutes after removal from the oven before carving.

Oven thermostats can vary considerably, but cooking times for a 4 to 6
pound leg will be about 4 to 5 hours. A larger leg will require a longer
cooking period. Just be sure to cook to an internal temperature of 150° F.
For a more brown appearance to the leg, set oven temperature to 400° F. at
the start, allowing it to roast at 400° F. for a few minutes. After the leg
is nicely browned, lower the temperature to 250° F. and cook as described

After roasting the leg, pour the juices out of the roasting pan and scrape
the pan to remove all the bits of spices which have dropped off of the meat
during the cooking process. Skim off any excess grease. Combine these
scrapings and juices in a sauce pan. Mix the powdered sauce mix with water
according to the instructions on the packet and add to the contents of the
pan. You can also add some red wine, sliced mushrooms, chopped onions, or
any other ingredients you would like to experiment with. Bring this to a
boil and then reduce the heat and allow the sauce to cook until it thickens
to the consistency you want.

Slice the roasted leg across the grain of the muscles (across the leg like
a ham is sliced) in slices as thin a possible. Spread the slices on the
plate and serve with a sauce drizzled across the top of the slices or serve

From: Broken Arrow Ranch
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Wild Boar Tenderloin with Mango Avocado Chutney

4-8oz medallions of Boar tenderloin
2 ripe mango, peeled and diced to 1/4 inch cubes
2 ripe avocado peeled and diced to 1/4 inch cubes
1 medium onion peeled and diced
1 tablespoon honey
1 cup of orange juice

In a medium sauce pan sauté the onion for 2 minutes until translucent, add 
avocado, mango and honey, and continue to cook for 2 minutes

Add orange juice and reduce by half.

In a hot sauté pan over high heat sear Boar on all sides for 2 minutes 
covered. Allow boar to rest one minute, season with salt and pepper. Slice
boar and arrange in a circle on the plate.

Fill the center with the chutney.

Recipe by Chef Jeff Girard. From: Fossil Farms Recipe Book
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Yak Cooking and Handling Tips

Defrost meat. Do not attempt to cook frozen steaks on a high heat! Have
meat at room temperature before cooking.

Marinade steaks in olive oil and sprinkle with salt and lemon pepper to
taste. (I particularly enjoy Tellicherry Black Pepper. Redmond Salt is my
favorite salt.)

Basic Braising: When braising, heat olive oil in pan, add finely chopped
garlic or onion or leeks and then add steaks. Mushrooms are wonderful
served over or with the yak steak. Braise, using a timer, until the blood
just barely comes through to the upper part of the steak and then turn.
Braise second side to the doneness you enjoy your steak, but avoid cooking
until well done. Yak is best prepared to rare or at most medium rare.
Depending on the thickness of the steak and the type of heat used, I use
natural gas, one to two minutes each side cooks a good steak. When removed
from the heat source, the steak will continue to cook in its own heat so be
careful just how long you keep the steak over the heat and in the pan.
Overdone or overcooked steaks can be dry.

There are as many ways to prepare a steak as there are people and taste
buds!! Yak is delicately flavored. Leeks,chili powder, fresh chiles,
tomatoes, mushrooms can all be sautéed and served over or as a side to the
yak steak.

From: Taos Mountain Yak: Recipes
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Gluten Free Yak and Mushroom Meat Loaf

2 lbs. Ground Yak
1/2 tsp. ground pepper
1.5 tsp. salt/rub mix
1 egg
1 tsp. Mixed Herbs
1 minced onion
2 cups of Oyster Mushrooms
oil for frying Mushrooms
1 tsp. Red Chile powder (optional)
1/2 tsp. Oregano
3 cloves garlic minced
1/2 cup Ketchup
1 Tbs. Honey
Dash Tabasco sauce (optional)

Mix altogether thoroughly.
Sautee finely chopped Mushrooms in about 1 Tbs. oil.
When ready, add to meat mix and continue to mix in thoroughly.
Turn into loaf pan.
Cook at 350F for 45 minutes approximately.

From: Taos Mountain Yak: Recipes
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Cider Marinated Roast Yak

1 Yak roast, 3-4 lbs. rump, sirloin tip, or chuck, tied
2 c. apple cider
2/3 c. oil 
1 tbsp. lemon juice
1/2 c. onion (1 med.), chopped 
3 cloves garlic, unpeeled, smashed, but not completely crushed 
1 bay leaf 
1 tsp. each salt, thyme, whole allspice, dry mustard 
1/2 tsp. pepper 
2 tbsp. arrowroot

Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in
  glass or plastic bowl.
Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt,
  thyme, allspice, mustard and pepper.
Pour over meat.
Cover, marinate in refrigerator for 4 hours or more.
Remove roast from marinade.
Place on roasting pan.
Insert meat thermometer so it reaches the thickest part.
Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours 
  for rare meat (meat continues to cook after it is out of the oven).
Remove onto warm platter.
Strain marinade. 
Add marinade to the drippings, reserving 2 to 3 tablespoons of the marinade
  liquid to mix with arrowroot. 
Stir arrowroot into boiling liquid. 
Cook until thickened. 
Glaze roast with the sauce. 
Slice very thinly to serve. 

From: Taos Mountain Yak: Recipes
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