Of course this recipe will work with park but using the Boar makes for a interesting and exotic twist.
Roast Tenderloin of Wild Boar with Dill / Honey Mustard Plate Sauce
 
1 to 1-1/2 lb Wild Boar Tenderloin
1/2 Cup Whole Grain Mustard
1/2 Cup Honey
3 Tbsp chopped fresh dill
1 can chicken stock (broth)
Salt & Pepper
Roasted Boar
Season the boar [...]

This is my favorite chili recipe that I’ve adapted to work with the Buffalo meat, I hope you enjoy it.  Also, dont be afraid to add the Chocolate - its going to add great flavor to the chili!
Buffalo (Bison) Chili with Three Beans
 
1 lb Buffalo meat, course ground
2 Tbsp Canola Oil
2 Tbsp chili powder
2 Tbsp dried [...]

Ostrich is a unique ingredient in that even though it’s a foul you cook and treat it like it’s beef.  This is a simple easy recipe for Mushroom Smothered patties that you could easily be cooking with ground beef.
With a combination of great taste and healthiness, ostrich is one of the best meats there is. [...]

Here’s is a link to great recipe that I stumbled on for Cornish Game Hen (But would work with Duck, Pheasant, or other wild foul as well) Nikas Culinaria | Beer - Food: Paired Simply, Deliciously
I like the pairing of the beer with the recipe but I also like to add beer to my recipes [...]

4 Duck Breasts
1 quart sauerkraut
8 strips bacon
1/2 cup chopped onion
2 apples sliced
1 Tbsp Caraway Seed
In skillet brown the duck breasts on both sides
Place 1 1/2″ layer of sauerkraut in bottom of a casserole
Place duck breasts on sauerkraut
Cover each breast with a 2 strips of bacon
Cover with onions, sliced apples and caraway seeds 
Cover the breast with [...]

4 partridges cleaned and dressed
1 cup milk
Salt & Pepper
1 lemon
8 slices bacon
Wash birds and soak in milk for 20 minutes
Drain and pat dry - discard milk
Season with salt and pepper to taste
Slice lemon in thin slices
Place slices of lemon on birds and cover with bacon strips.
Place each bird square of aluminum foil and rollup the [...]

4 Pheasants cleaned and prepared
Marinade
——–
2 cup Zinfandel
3 large Shallots sliced very thinly
5 Garlic cloves sliced thinly
1/2 bunch Fresh thyme
3 Bay leaves
1 tbsp Juniper berries
Kalamata Olive Sauce
——————–
The Bones from the pheasants
4 tbsp of good Olive oil
1 large unpeeled onions quartered
1 Head of garlic
Two bottles Zinfandel wine
3 qt Strong chicken stock
6 oz pitted Kalamata Olives
3 plum [...]

5 pounds venison marrow bones, cut into 2 inch pieces
1 can tomato paste (6 ounce)
2 cups onions chopped
1 cup celery chopped
1 cup carrots chopped
2 cups red wine (something you would drink)
20 black peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon thyme
1 1/2 gallons water
Preheat the oven to 400°F.
Place the venison bones on a large roasting pan [...]

1 Rabbit quartered
1 cup celery cut on a bias
1 medium onion, diced
2 cloves garlic, chopped fine
1/2 cup dry red wine (something you would drink)
3 tbsp Olive oil
Salt & Pepper
1 cup chicken stock
1 tsp. dried oregano
1/4 tsp. dried marjoram
1/2 cup heavy cream
2 tbsp. chopped parsley
Rinse rabbit well and pat dry.
In a heavy dutch oven brown the [...]

NOTE: This recipe will work just as well with pork as well if you don’t happen to have any Wild Boar handy!
2 Lbs. Wild Boar meat cubed
1/2 cup sherry
1/2 cup oil
2 garlic cloves, crushed
2 tbsp. cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced
1 1/4 cups heavy cream
1 tbsp. sugar
3 tbsp. [...]