Very tasty. Rabbit definitely does NOT taste like chicken!

How to sear a perfect steak

A meatloaf with chipped reindeer and red currants, wrapped in bacon...

Delicious, but awkward conversations with your kids are likely.

Any recipe that calls for ginger and cilantro is a winner for me. This is a great way to get creative with venison steaks!

A delicious brined cut of venison, smoked slowly over cherrywood.

Goat is a rich, flavorful and interesting new addition to your protein rotation.

Piled high with tapenade, guacamole and prosciutto. Wrapped in lettuce. YUM.

Spicy and full of vegetables, this chili is a great way to try bison!

Bite sized venison nuggets with veggies and fruit grilled on a skewer!

Instead of indulging in unhealthy bleached flour and processed meats, make your own!

Go ahead. French your rabbit.

The LiveCAVEMAN lifestyle almost demands that you occasionally cook exclusively with fire.

Don't waste a good bone!

Beef tongue, gently poached and served with a peppery mustard glaze.

Anthropomorphic "Helping Hand" Glove Mascots need not apply.

These Stuffed Bell Peppers are a feast for the eyes,and they taste as good as they look!

Pork and goat meatballs in a red Thai curry sauce. Whole30 compliant.

A spiced Moroccan duck tagine with apricots and nuts

Wonderful amazing pumpkin chili.

After slow cooking for 6 hours, the meat become fork-tender and the sauce thickens in flavor and consistency.

Drunken stew, for the dark and stormy nights

Pemmican is produced by pounding or grinding dried lean meat and combining it with rendered fat. It is equal parts, by weight, of dried meat and fat. Pemmican kept indefinitely without refrigeration, had a greater nutrient density than any other food, and as such, was the ideal “trail-food”. It sustained the Plains people in extraordinary health for centuries, and fueled the European exploration of North America and beyond. And then the modern nutritionists decided it needed to be “improved.”

Grassfed chuck, little bit of heart and all the flavors of Steak Diane make for buttery, velvety meatballs!

A hearty and delicious soup.

Balsamic vinegar adds a welcome tangy sweetness to the mild gaminess of tender venison backstrap

This marinade makes game meat "melt in your mouth" tender!

Figs, prosciutto, pears, caramelized onions and basil, all on top of bison...

An easy, elegant dish of venison with mushrooms.

A mildly spicy rack of ribs, paired with sautéed onions and a classic potato mash.

Say that 5 times fast...

This really reminded me of the macaroni and hot dog casseroles my mom used to make me when I was a little kid. Except there is neither hot dog nor macaroni in mine.

A delicious, comfort food recipe to for venison.

Noodles of grated sweet potato with a tomato meat sauce

Sausages in a sauce thickened with apple, bacon and onion

A buttery roasted Cornish hen, with lemon-honey & dill glaze, served on a bed of sautéed watercress. And there's paleo friendly stuffing!

Chicken, Turkey or Rabbit!

When life gives you a beast, roast it.

Long braising makes this normally tough cut of meat meltingly tender and delicious.

Tender venison served with a delicious sauce - what Steak Diane was originally meant to be.

Simple, slow cooker game lettuce wraps!

Our go to fast food, the mighty salad. i have shared three of our favorite salad dressings for your grazing pleasure.

Need something deliciously different for that "special" dinner? Try rack of goat! Whole30 compliant.