My Dad has some squirrels, rabbits, grouse and venison in his freezer. I don't have many recipes for them in my personal repetoire, though. Do ya'll have any tried and true methods you've liked over the years?

I've never personally enjoyed hunting, but in Alaska I cooked, ate and sometimes even helped butcher moose, caribou, musk ox, dahl sheep and of course huge sport fish like halibut- even a 300-pounder, once!

I like venison, grouse, partridge and wood pigeon. I don't like rabbit or hare, and have never eaten squirrel or would want to try it, although many do in the uk, some have a fondness for hedgehog, but me I would not touch it with a barge pole.

Venison is my favorite, slowly cooked in full bodied red wine. When it is in season I try and buy as much as I can afford to keep in the freezer. Where I live, it is quite squeamish about eating a bambi, so many times the vension is reduced, which is great for me.

I love venison, these things I don't have recipes for, just do 'em. If it appears to be a rather tender cut, flour and season and turn into chicken fried or swiss steak? a favorite with my crews is stroganoff. or, a nice roast with veggies and red wine.

my mouth is now watering!

not familiar with the little critters, but several years ago in a fantastic restaurant in Napa Valley I had an amazing rabbit dish cooked ragout style and served over polenta.
Oh, later found out it was Michael Chiarello's joint!!

there are a couple recipes here--one Normandy Rabbit with Cider and one from Chinon cooked in red wine that looks and sounds amazing. will be happy to type these if you wish??

had grouse in the interior, remember it as good, but not really special. would think any small bird recipe would work. can't remember it all, but a dinner house I worked long ago, we marinated quail with lemon juice, olive oil, garlic and???? maybe rosemary or basil?

enjoy, Nan

I have only ever tried lamb and deer. Seeing that I had a pet rabbit for 5 years I never want to try that. I didnt care for deer but lamb is very good. I make lamb for the holidays.

oh sweetie, I forgot about your rabbit, sorry.
We now have ground lanb here in the market. however, I have found that getting shoulder chops, cutting into cubes, and doing in the FP works .
I am trying a new recipe for Greek lamb burgers this week and have a tried and true lamb meatballs with goat cheese that is , oh my, wow!!! will post both if you wish!!
Nan