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Alligator Soup - Calls for tomato sauce, flour, vegetables, sherry, and seasonings. Serving four to six.
Alligator Stew - Uses tenderloin, milk, chicken broth, vegetables, herbs, and seasonings. Serves eight.
Armadillo Stew - Calls for tomato juice, bacon, onion, peas, and carrots.
Bear Stew - Presents two different recipes.
Becsinalt Fogolyleves (Quail Soup) - Contains mushrooms, sour cream, flour, and a variety of veggies.
Big Bear Stew - Combines meat, flour, seasonings, and beef broth. Makes eight.
Bison Stew - Includes crock pot and stove top methods for making this recipe which includes Adzuki beans, rice, and tomato.
Classic Tuscan Wild Boar Stew - Made with tomato paste, vegetables, and herbs. From the Broken Arrow Ranch.
Crow Stew - Made with mushrooms, vegetables, stock or gravy, and three birds.
Elk Stew with Acorn Dumplings - Six serving dish by Recipe Cottage using bacon, vegetables, eggs, and milk.
Frog Leg Stew - Made with dry white wine, flour, carrots, and canned tomatoes.
Fruit Bat Soup - Native recipe from the Caroline Islands using ginger, coconut cream, and scallions.
Game Bird Stew - Calls for celery, onions, peppergrass seed, peas, and cayenne pepper. Six servings.
Granny's Rattlesnake Stew - Combines chicken broth with stewed tomatoes, soy, potatoes, flour, and peanut oil.
Iguana Stew - Recipe from Hotel Mopan in Belize City.
Kangaroo Soup - Eight serving recipe using the tail and ground beef with vegetables. By Recipe Cottage.
Lentil Pheasant Soup - Made with chicken broth, tomatoes, sherry, herbs, and seasonings. Serves one.
Martin County Center: Beaver Stew - Made with bacon grease, potatoes, flour, and celery. From NC Cooperative Extension.
Raccoon Stew - Calls for a variety of vegetables and your choice of seasonings.
Squirrel Stew - From the North American Hunting Club. Recipe calls for a Dutch oven.
Woodchuck (Groundhog) Stew - Recipe that uses few ingredients. From NC Cooperative Extension.

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