Game Days

Acorn squash stuffed with venison

We can and plan all summer so we can trade all winter with our hunting friends. Katherine’s work friends not only bring her eggs, but venison, duck and even dove, on occasion. In exchange she brings them pickles, jam, pickled jalapenos, limoncello, the occasional leftover dessert. It’s quite the barter system she has going. Over the last few years, we’ve learned a few things about eating wild game: Always double check for buckshot, ground venison isn’t just for chili (see above and below), wild duck is far leaner than what you’ll get at the store and a good cut of venison, when cooked right, can be as tender as a steak.

Here are some of our favorite ways to use game:

Duck Wellington Also see Duck and Apple Crepes.

Duck season is over

Venison Burgers. (Also see Venison Hash and Chili with Smoked Brisket and Venison.)

Venison burgers

Duck Gumbo

So good and so hearty

Stout Marinated Venison. (Also see Braised Venison in Horseradish Sauce, Venison Bourguignon and Venison Braised in Tomatoes.)

Time to break out the colors of spring

Duck Breasts in Orange Sauce (See Also Duck with Cranberry Orange Sauce.)

That looks so tender

Venison in an Orange-Honey Sauce

I like my meat bloody

Wild Duck with Mashed Rutabaga

Those were big green onions

Tenderloin of Venison in Blackberry Sauce. (Also see Seared Venison in Blueberry Sauce.)

Holy tasty Bambi Batman

Duck Breasts with a Grapefruit Sauce

Medium rare is the most they should be cooked

 

Venison in a Grapefruit-Reduction Sauce

Venison with Grapefruit Sauce

Duck Breasts with a Peppercorn Cream Sauce

The fat is not optional