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The Aspromonte is Calabria's central mountainous massif, and the name -- literally, "The Bitter Mountain" gives an idea of how rugged the topography is and how harsh the conditions are. One of the creatures that roams the mountains is the wild boar, and this is a simple recipe for roast sella di cinghiale, or rack of wild boar.

Boar in a Sweet-and-Pungent Sauce, or Cinghiale in Salsa Agrodolce: This is an extremely old recipe, with a concept -- the contraposition of sweet and pungent -- that dates to the time of the Crusades, when the knights returned home from the Holy Land influenced by aristocratic Middle Eastern traditions, which included using sugar as a sort of sweet salt (the use of vinegar was instead dictated by the need to preserve meat before the days of refrigeration)...

Braised Mountain Goat, or Stambecco Brasato: A classic recipe from the Val D'Aosta; it will also work with venison, and if I lived where caribou were available I would consider it too.

This is an unusual curry recipe, the recipe is for a Venison curry which means, fast, quick cooking.

A hearty Game Pie Recipe

A straightforward recipe for roast grouse from Chef Andrew Pern. Perfect for the Glorious 12th.

This Brive style braised rabbit recipe features rabbit, tomatoes, mushrooms, and shallots. Brive style rabbit stew recipe.

A camping recipe from Larry Reed. This is an excellent recipe for anyone who is on a salt restricted diet, but it is tasty enough that everybody will enjoy it. You will not miss the salt.

A camping recipe from David. This is a typical fricassee where the rabbit is browned in oil and then stewed in it's own gravy and served over rice.

A camping recipe from Rod Treweek. This recipe comes courtesy of a recipe found in the Butte's Heritage Cookbook out of Butte Montana with some slight variation on my part.