14 ways for your cooking to have game

A rustic dinner of quail, venison, buffalo, or boar is a welcome treat this time of year. The rich, strong flavors of the meats match well with hearty sauces and big wines, and make for memorable fall meals. Here are some favorite main courses and practical tips for getting dinner rolling.

Improve your meals this fall by cooking with these seasonal ingredients


Use a Thermometer

For safety, the USDA recommends cooking rabbit to an internal temperature of at least 160°F. Wild game birds should be cooked to an internal temperature of 180°F. If stuffed, the center of the stuffing should be checked after the thigh reads 180°F (stuffing must reach 165°F).

Use a Timer

When roasting buffalo, count on about 16 minutes per pound in a 350°F oven (versus 20 minutes per pound for beef). Start checking the temperature of the meat about 30 minutes before you think it will be done. Buffalo should be cooked to an internal temperature of 125°F (the meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo).

Avoid "Gamy" Venison

Venison that has been properly killed, dressed, and prepared should not have a "gamy" taste.



Buffalo Meat Loaf

Buffalo Prime Rib with Orange Balsamic Glaze

Rosemary-Roasted Buffalo Tenderloin with Gorgonzola Butter

Game Birds

Braised Pheasant with Red Cabbage Wild Rice

Cornish Game Hen with Curried Plum Glaze

Pan-Roasted Quail with Port Sauce

Rabbit & Boar

Rabbit Cacciatore

Rabbit with Mustard Sauce

Roasted Leg Of Wild Boar

Trenette with Rabbit and Shiitake Mushroom Sauce


Roasted Rack Of Venison and Shallots with Dried-Cranberry Gravy

Venison Chili with Snowcap Beans

Venison Tenderloin with Madeira Green Peppercorn Sauce

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