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Message: <blockquote data-quote="Retired Educator" data-source="post: 242008" data-attributes="member: 3373">For me:1. Moose2. Elk3Antelope4. Pheasant5. Deer6. Ducks7. Young Snow Geese8. Ruffed Grouse (Problem is getting enough to actually make a meal.)9. Cottontail Rabbit (same problem as ruffed grouse in lots of areas.)I like recipes that enhance the flavor yet still have ingredients that are easily available. I don't use any meat that has any dark blood showing. On birds that means no BB holes in the edible meat. Use that meat for sausage. I'm a person who looks for recipes in all sorts of outdoor publications. Try them and then decide whether the recipe is worth keeping or goes in the trash. Remember the time I found a recipe for Venison roast, tried it on a whole hind quarter of a young deer. Had a friend of my wife's over for dinner and didn't realize that she did not like venison. She at least tried it and then ate some more. By the end she told me "I really don't like venison but if you ever make this again, you can invite me back." I'm also not afraid to cook some game on the rare side while others I think are better cooked long and slow to get the desired tenderness.- - - Updated - - -Damn does that look good. I find that good sauces are as important to game as they are to a high quality steak. And by sauce I don't mean a bottle of Ketchup or a can of Cream of Mushroom Soup.</blockquote>