Big Game
Georgian Venison Kubdari Meat Pies
These Georgian venison kubdari meat pies are typical in the Caucasus region, though I used venison round rather than the traditional beef.
© 2025 All rights reserved
Baking
Venison Jamaican Patties
These venison Jamaican patties make for a delicious snack, quick meal, or can be made as part of a larger dinner.
Big Game
Xinjiang-Style Venison Shank Soup
This venison shank soup is made in the Xinjiang style of western China, where Uyghurs often braise lamb and serve it with noodles.
Baking
Chinese-Style Toad in the Hole
This is a fun take on the classic Toad in the Hole recipe, using Chinese ingredients like ginger, garlic, scallion, and soy.
Beef
Amish Haystacks
Haystack salads are a fun, easy, and delicious dinner idea made popular by the Amish and other religious groups.
Big Game
Maple-Whisky Venison Liver Pâté
Venison liver may seem unapproachable, but this pâté is something that even those who swear they don’t like liver will love!
Big Game
Venison Shank Ragù
This venison shank ragù involved venison shanks getting cooked down into shreds in this luscious Italian ragù sauce.
Beef
Nigerian Suya – Grilled Meat Skewers
Use wild goose breast, beef or venison sirloin to make these mouthwatering grilled skewers, popular on the streets on Nigeria!
Big Game
Turkish Venison Livers With Onions (Arnavut Cigeri)
These Turkish venison livers with onions (arnavut cigari) will change your mind if you’re not too sure about liver!
Big Game
New Orleans Dirty Rice with Wild Game Livers
This dish has Creole origins but has become a staple all over Louisiana. The name comes from the way the livers colour the rice. This is a great dish to use up any wild game livers.
Beef
Mapo ‘Mushroom’ with Giant Puffball
With it’s likeness to soft tofu, giant puffball mushroom works wonderfully in its place in this classic spicy Sichuan dish.
Beef
Mapo Tofu
Mapo Tofu is a comforting spicy dish that originated in China’s Sichuan province. Its name loosely translates to Pockmarked Old Woman’s Tofu and points towards the dish’s creator in the city of Chengdu.