Hunting seasons are when we celebrate the traditions of family and friends, test our skills in the woods and fields, and reap the bounty of our efforts at the table with great venison recipes.

Whether you chase whitetail deer, elk, antelope, moose or other big game, small game, or upland birds and waterfowl, the variety of game animals we can pursue is boundless. Feral hogs give us year-round opportunities, too, along with special seasons for other game such as alligators or sika and axis deer.

Veteran outdoor writer Jim Casada and his wife, Ann, tested these recipes and others they published in Field to Feast, the Remington Cookbook in 2006. The 185-page book is packed with recipes for everything from venison, turkey, waterfowl, upland game and other tasty items such as elderberry jelly and black walnut cake. It also is illustrated with the incredibly wonderful artwork from the private collection of the Remington Arms Company.

Enjoy these recipes, and others to come this season, and find out below how to order your own Field to Feast cookbook.

Crockpot Roast with Cranberries

1 10 1/2-ounce can double strength beef broth
1/2 can water
1/4 teaspoon ground cinnamon
2-3 teaspoons cream-style prepared horseradish
1 16-ounce can whole berry cranberry sauce
1 venison roast, 3-4 pounds
salt and pepper, to taste

Place broth, water, cinnamon, horseradish and cranberry sauce in a medium saucepan. Bring to a boil while stirring constantly. Place venison roast in crockpot. Pour sauce over roast and cook on low 6-8 hours or until roast is tender. Serve juice with roast.
Makes eight servings.

Hamburger Steak with Onion Topping

2 tablespoons canola oil
1-1 1/2 cups sliced sweet onions
1-2 tablespoons water
1/4 teaspoon paprika
salt and black pepper to taste
1 pound ground venison

Heat canola oil in a large skillet and saute onions until tender. Add water while sauteeing onions if needed to prevent sticking. Stir paprika and black pepper into onions; remove onions from pan and keep warm. Season ground venison with salt and shape into two large 1-inch thick patties. Put hamburger steaks in onion-flavored oil and cook over medium heat until browned o both sides and desire doneness is reached. Arrange steaks on two plates and top with reserved, cooked onions.
Makes two servings.

London Broil

1 1/2-2 pound venison steak

Marinade
1/4 cup canola oil
1/4 cup lemon juice
2 tablespoons soy sauced
2 teaspoons sugar
2 garlic cloves, crushed

Place steak in a shallow, nonreactive dish. in mixin gbowl, whisk marinade ingredients together; pour over steak. Cover and regrigerate 4-8 hours, turning occasinoally. when you are ready to cook, prepare grill for direct medium heat; lightly oil grate. Drain steak, discarding marinade; place on grate over heat and cook until desired doneness is reached (12-14 minutes), turning once. Allow steak to rest for 5 minutes to redstribute juices before slicing thinly across the grain.
Makes 4-6 servings.

Chopped Steak and Gravy

2 teaspoons dry beefy onion soup mix
1/4 cup water
1 pound ground venison
1 teaspoon Worchestershire sauce
salt and peper to taste
2 tablespoons olive oil
2 tablespoons flour
1 cup water

Microwave onion soup mix in 1/4 cup water until onions are tender and add to ground venison with Worcestershire sauce, salt and pepper. Handle gently and form into patties. Place olive oil in a non-stick skillet. Add patties and cook until done (6-8 minutes). Remove from the pan. Add 2 tablespoons flour to make a roux. Stir constantly for 1 minute. Add 1-1 1/2 cups water and stir until smooth and thick. Add patties and simmer 10-15 minutes. Serve with rice.

Buy the Cookbook

Field to Feast: the Remington Cookbook by Jim Casada is out of print but copies are available for purchase for $25 (plus $5 shipping and handling) by visiting www.jimcasadaoutdoors.com or sending $30 directly to Jim Casada, 1250 Yorkdale Drive, Rock Hill, SC 29730.

Featured image: iStock