Not looking for anything in particular? Check out my favorite recipes, or see what Tom enjoys the most!

There are (I know it's hard to believe) people who do not like the taste of wild game. Just to let you know that most of the recipes can also be used with beef, chicken, domestic turkey or pork.

There will also be lots of recipes that are non-game or fish so check back on a regular basis. I'll be adding some canning recipes that I use also.

Thanks and enjoy the recipes!!

Featured Recipe

By Colleen Knapp
Every once in awhile, I really enjoy a good pasta dish. Can be meatless or as I do, use browned ground venison. You will need a 9X13 baking pan and a small cast iron frying pan to make the crepes.

Dough for the Crepes:
6 eggs 1/4 tsp Salt
1 1/2 C Flour 1 1/2 C water
Mix well. Lightly grease your cast iron pan. I use a 1/4 measuring cup to measure the mixture and pour into medium hot pan. Turn the crepe when it becomes "dry" looking. Continue until you have made all of your crepes.

Cheese Filling:
2/3 C shredded Parmesan Cheese
1/2 # Monterey Jack
2/3 C shredded Cheddar Cheese
8oz Cream Cheese
2 Eggs
1/2 tsp Salt
1/4 tsp Pepper
Mix well. Add a good size portion to each crepe and roll the crepe up. Place in the bottom of your 9X13 pan which has been lightly sprayed with a cooking spray.


1/2 tsp Minced Garlic
1/2 large Onion - chopped
1/2 large Green Pepper - chopped
2 T parsley 1 T Salt
1/2 tsp Pepper 1 tsp oregano
1 tsp Basil 1 T Brown Sugar
1 lg. can Stewed Tomatoes
6 oz Tomatoe Paste
1 1/2 # grounded Venison or Elk - Browned
Mix well and pour over crepes. Bake at 350 degree oven for about 30-45 minutes.