
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
Roast Rabbit
By Colleen Knapp
Young Rabbits
Your favorite Stuffing Recipe
Salt and Pepper to taste
Flour
Bacon slices
Stock or Chicken Broth
Roux
Heavy Cream
Preheat Oven to 350 degrees
Stuff young Rabbits with your Stuffing, skewer or sew up the openings.
Season the outside with Salt and Pepper and dust lightly with flour.
Cover the Rabbits with Bacon Slices and place in roaster with enough Stock or Chicken Broth
to cover the bottom of the roaster. Cover and place in oven for 1-1 1/2 hours, basting several times with the pan juices. When the Rabbits are tender, remove Bacon and return the roaster to the oven so that the Rabbits can brown for a few minutes. Remove the Rabbit and prepare gravy from the pan juices with a bit of roux and stock or cream.