| Duck Recipes | |||
| Pheasant Recipes | Bear Recipes | ||
| Quail Recipes | Squirrel Recipes |
CHARCOAL TEAL A LA ORANGE
5 Teal ducks
2 sticks butter
1 jar orange marmalade
Salt and pepper
Melt butter and combine with orange marmalade to make sauce. Split ducks in half. Soak 2 hrs. in cold salt water. Rinse. Salt and heavily pepper ducks. Sear over hot charcoal, skin side down until golden brown. Turn ducks over and cook for an additional 15-20 minutes. Baste frequently with marmalade-butter sauce while cooking. Serve with wild rice, spinach salad, homemade rolls, and a good dry wine. Serve with remaining orange marmalade sauce.
ORIENTAL GINGERED DUCK
3-4 lbs. meat from young ducks
cut into 1 1/2" cubes, skin on
3/4 cup boiling water
1/2 cup cider vinegar
2 eggs, lightly beaten
1/2 cup sugar
3/4 cup flour
1 tbsp. cornstarch
2 tbsp. water
1 tbsp. soy sauce
1/2 tsp. salt
1/4 cup cold water
1/2 cup pickled ginger root - sliced
Fat for deep-frying
Make a frying batter of eggs, flour, 2 tbsp. water, and salt. Stir until smooth. Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar;stir until sugar is dissolved. Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water;stir into vinegar-sugar mixture. Cook, stirring, over low heat until thickened. Add the ginger root, stir well, heat, and pour over fried duck.
ORANGE DUCK
2 ducks cleaned
1 orange, sliced
2 cups orange juice
Cornstarch for thickening
1 cup sugar Remove cooked ducks from oven and quarter. Pour orange juice into saucepan. Bring to boil, add sugar and stir 5-6 times. Reduce heat to medium and thicken to medium sauce with cornstarch. Remove from stove; add orange slices. Pour over quartered ducks. Serves 8
BARBECUED DUCK
2 large ducks
4 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. tomato catsup
1 tbsp. butter Disjoint ducks. Brown under broiler, basting frequently with sauce made of remaining ingredients. Sprinkle on salt and paprika before serving.
FILLET OF DUCK
Breasts of 2 ducks
1 pkg. dry onion soup mix
1 apple, sliced
2 cups water
1 orange, sliced Fillet breasts. Place breasts on platter and cover with apple and orange. Cover with plastic wrap and refrigerate overnight. Remove apple and orange slices and place fillets in 1 1/2 quart oblong baking dish. Empty onion soup into dish; add water. Bake at 300 degrees for 2 hours. Serve with pan drippings. Serves 4.
DUCK WITH ORANGE
1 (5-6 lbs.) duck
1 med. onion, peeled
1 tbsp. butter
3 oranges
1 tbsp. flour
Salt and pepper
1 (8 oz.) jar orange marmalade Simmer the neck and giblets of duck in water to cover for about 1/2 hour. Chop giblets and discard neck. Melt butter and stir in flour. Add stock from giblets and orange marmalade and set aside. Season duck inside and out with salt and pepper and dredge lightly with flour. Put onion in cavity of duck. Peel one of the oranges and put in the cavity. Secure with skewers. Put onto a rack in a shallow roasting pan and cook for 30 minutes at 450 degrees. Reduce heat to 350 degrees and pour marmalade gravy over the duck. Cook for 1 hour, basting occasionally. Remove duck from oven. Take most of fat from pan and make a gravy with the remaining pan drippings. Decorate with the remaining two oranges. Serves 4
PARMESAN DUCK BREAST
2 duck breasts, boned and sliced
1/4 cup parmesan cheese
1 beaten egg mixed with 1 tsp. water
1 cup Wesson oil
Heat oil in heavy skillet. Dip pieces of duck breast in beaten egg and roll in Parmesan cheese. Fry in hot oil.
Duck Nuggets with Bacon
2 Ducks Breasted Out cut into chunks
1 pound Bacon
Barbecue Sauce
Tooth picks or Scewers
Wrap bacon around breast cubes and secure with toothpicks or skewers. Grill until done, turning frequently and basting in barbecue sauce.
Country Fried Duck
2 ducks breaded
2 Eggs
Milk
Seasoned Bread Crumbs
Salt/Pepper/Garlic Powder
Water
Oil
Soak breasts in water overnight, change water once. Slice breasts into strips and coat with flour, dip in milk and egg mixture and cover in bread crumbs that have been mixed with salt, pepper and garlic
Casserole of Quail
Quail breasts and legs
1 carrot, sliced
2 onions, sliced
3/4 pound mushrooms, sliced
1 can cream of mushroom soup
1/2 cup milk
1 large can chow mien noodles
salt and pepper
Parboil Quail breasts and legs with carrot, onion, in water to cover for about 30 minutes. Drain and take meat from bones. Mix together meat, mushrooms, mushroom soup diluted with milk, and noodles. Taste and season if necessary. Turn into well-buttered casserole. Bake in 350°F. oven 1 1/2 hours.
Baked Quail Breast
Clean and skin quail, saving meaty breast only. Rinse well with water. Dip breast into flour seasoned with salt and pepper. Brown in hot fat. Place meat in roasting pan; pour over cream of chicken soup (allow 1 can soup diluted with 1/2 can water for 2 quails). Bake covered in 325°F. oven 1 1/4 hours. Remove cover, bake 15 minutes longer to brown. Make gravy from pan drippings. Each quail breast serves 1.
QUAIL AND OYSTERS
Quail
3 oysters per quail
Melted butter
Corn meal
Flour
Butter
Salt and pepper to taste
Wipe birds inside and out with a damp cloth. Dip oysters in melted butter, then in corn meal and place inside bird. Make flour and butter paste; rub birds well with paste. Put birds in baking dish, place a strip of bacon across each bird. Bake 30 minutes, basting well with butter. May be served on toast.
OVEN FRIED QUAIL
6 quail, cleaned
1/2 cup herb stuffin mix, crushed
1/3 cup butter, melted
1/3 cup Parmesan cheese, grated
2 tbsp. green onion, finely chopped
Preheat oven to 350 degrees F. Line a baking pan with aluminum foil. Split quail down back and flatten. Combine stuffing mix, cheese, and onion. Dip quail in melted butter and coat with stuffing mixture. Place in pan and bake 30-40 minutes, or until meat can be easily removed from bones. Serve immediately.
FRIED QUAIL WiTH ONION GRAVY
30 quail, cleaned
Salt
Pepper
All-purpose flour
8 slices bacon
2 cups peanut oil
1/4 cup all-purpose flour
1 cup water
2/3 cup minced onion
Dash of garlic salt
Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside.
Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan.
Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt. Yields: 15 servings.
QUAIL WITH MUSHROOMS
Pick, draw, and singe the birds. Wipe carefully, inside and out. Then bind each bird with a slice of bacon. Put birds into a buttered pan and basteoccasionally while they are roasting. If they are large birds, they will require about 1/2 hour to cook. when they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little hot water, and the juice of 1/2 lemon to the fat in the pan, stirring to make gravy. Serve the birds on toat witht he gravy poured over them; garnish with a wedge of lemon or currant or grape jelly. On the same plate, serve mushrooms as follows:
MUSHROOMS:
Peel fresh mushrooms and cut the stems free. Put them in a dish with enough melted butter to make them all thoroughly shiney. Add salt and pepper rather generously. Let sit 1 hour and then broil on a grill in time to serve hot with quail.
GRILLED QUAIL WITH HONEY & TARRAGON MARINADE
6 Whole quail (with skin on or skinless)
Marinade:
1 1/4 cup white wine
1/2 tsp. salt
1/2 cup of honey
1 Tbs. tarragon
1/4 cup melted butter
2 Cloves fresh garlic minced
1 Tbs. olive oil
6 Green onions and their tops chopped
2 tsp. sugar
Split quail in half lengthwise. Place halves in marinating pan and pour marinade over birds being sure that both sides are coated. Refrigerate overnight. Remove quail from marinating pan and grill birds over medium hot coals. Heat remaining marinade enough to melt butter and mix thoroughly. While quail are cooking, baste birds with marinade. Cook evenly on both sides to medium well doneness. Quail should be cooked completely but still juicy and not overdone.
NORTH CAROLINA CREAMED QUAIL
6 quail
1 tsp. salt
1/2 tsp. pepper
2 sticks butter
2 cups heavy cream
1/4 tsp. oregano
1/2 cup toasted bread crumbs
Clean and split quail. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs. Yields: 4-6 servings.
QUAIL IN RED WINE
6 quail, cleaned
Brandy
All-purpose four
6 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup consomme
1 cup dry red wine
1 stalk celery, quartered
Salt and pepper
Juice of 2 oranges, strained
Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter; pour over quail. Add consomme, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery, if desired; stir in orange juice. Heat thoroughly.
Stuffed Bob White Quail
Start with the stuffing mix I prefer to toast my own breadcrumbs you will need about 1 pound of crumbs for 4 to five quail. Use 1-teaspoon garlic powder, sprinkled over the stuffing mix. Combine 1 1/2-cup water, you may warm the water to make mixing easier and 1 full stick of butter to the breadcrumbs. Then add cooked down maple flavor sausage or plain Farmer John if you prefer. Clean and soak the birds for a few hours, stuff each bird with the mix and when fully stuffed, tooth pick one slice of bacon around the breast of the bird then lightly drizzles some melted butter on top of each bird and bake at 350 for 45 minutes. Use a bake rack for the drippings. Hope you enjoy it !
SOUTHERN FRIED QUAIL
Dry pick quail. Clean and wipe thoroughly. Salt and pepper and dredge with flour. fry quail in hot fat and brown quickly. Cover tightly and reduce heat. Cook slowly until tender, turning the quail occasionally. Serve on hot platter garnished with thin slices of lemon and sprig of parsley
SAUTEED GROUSE BREASTS
2 grouse breasts
Fresh garlic
Black pepper
7-8 juniper berries
Paprika
Sage
Thyme
Flour
2 cups brandy
Oil-butter (50-50) for frying
Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook.
Just before removing meat, add another 2-3 tbsp. of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sauteed mushrooms have been added.
GROUSE BREASTS WITH HAM SAUCE
2 grouse breasts
1 tsp celery salt
1/4 cup butter
6 green onions, chopped
1/2 cup ham, diced
1 cup light cream
1/2 cup chicken broth
2 tbsp. sherry wine
1 tbsp. chopped parsley
Salt
Pepper
Rub grouse breasts with celery salt, salt, and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream, and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.
Grouse Brochettes
4-5 Ruffed Grouse or Spruce Grouse breasts
1/3 cup olive oil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon sage
1 teaspoon sweet basil
Juice of 1 lemon
1/2 pound bacon
Salt and pepper to taste
Cut up grouse breasts into cubes. Mix herbs and olive oil together in a plastic bowl. Add grouse chunks to marinade and refrigerate covered for 4 to 6 hours. Soak wooden skewers in water for 1/2 hour. Fill skewers grouse chunks and rap each chunk with a piece of bacon. Place on the grill on a medium heat turning occasionally until done. This should take about 15 minutes. Each time you turn the skewers, brush your marinade on top of the grouse. Serve with wild rice and mixed veggies
SAVORY GROUSE
1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 tsp. sugar
1/4 tsp. allspice
3/4 tsp. garlic
1/8 tsp paprika
2 tbsp. margarine
Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan. Dip grouse pieces in flour mixture to coat. Brown pieces gently in margarine over low heat, add a small amount of water, cover, and simmer until tender.
Ruffed Grouse and Rice
4 Roughed Grouse , Breasted and cut into chunks
1 Can Cream of Chicken Soup
1 Package Dried Onion Soup Mix
2 Cups Rice
1 Can Cream of Mushroom Soup
1 Chicken Bullion Cube
Place in bottom of casserole pan, cover with 1/3 of the canned soup. Cover with Roughed Grouse, place remaining soup on top, Sprinkle with the dried onion soup mix and cover with foil. Bake for one hour at 350 degrees or until chicken is done.
GROUSE IN SOUR CREAM
1 grouse, cut into serving pieces
Flour
Salt
Pepper
1 cup sour cream
3 tbsp. dry onion soup mix
1/2 cup milk
Coat bird with flour; salt and pepper to taste. Brown grouse in hot fat. Combine cream, soup mix, and milk; pour over bird. Cover and bake at 350 degrees F. for 1 hour or until tender.
Grouse Fingers
Breasts from 1 grouse for every 2 people
2 Eggs
Flour
1 cup Milk
Italian Bread Crumbs
Cooking Oil
Slice the breasts lengthwise into 1 inch wide strips. Mix the eggs and milk together. Coat the strips in flour and then dip into milk/egg mix. Thoroughly coat the strips in the bread crumbs. Deep fry until the meet is cooked through, turing once.
Best served with a salad and fries.
ORIENTAL GROUSE
1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Onion
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild
Salt
Pepper
Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.
Grouse Fajita
Breasts from 3-4 Grouse
1 Large Onion
1 Green Pepper
Grated Cheddar Cheese
Salsa
Sour Cream
Soft Taco Shells
2 Packages Fajita Mix
Butter
Slice the Grouse into thin strips and place into large fry pan, along with the butter and vegetables. Cook grouse and vegetables on medium heat until grouse is done and vegetables are tender. Add seasoning packets and serve in soft taco shells with sour cream and salsa.
GROUSE WITH ORANGE SLICES
4 grouse
4 orange slices, peeled and seeded
4 slices bacon
1/4 cup butter, melted
1 orange peel, grated
2 tbsp. orange juice
1 tsp. lemon juice
Parsley, chopped
Salt
Pepper
Sprinkle grouse inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 350 degrees F. for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, baked hominy, and baby brussels sprouts.
CREAMED GROUSE
1 - 2 grouse, skinned and boned
1 onion, chopped
1 cup celery, chopped
2 cups water
1/2 cup margarine
1/2 cup flour
2 cups milk
3 - 4 chicken bouillon cubes
1 1/2 tbsp. Schilling Salad Supreme
Salt
Pepper
Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.
Honey Baked Pheasant
Legs and breast of 1 pheasant, skinned
1/2 cup flour
1/2 cup chopped parsley
2 cups honey
1 cup butter
salt and pepper to taste Fillet breast and bone the thighs. Cut into approx. same thickness pieces. Season the flour with salt and pepper and dredge the pheasant. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown pheasant pieces and place in a lightly oiled 9x13 glass casserole. Sprinkle with parsley. Add honey and 1/4 cup butter to the skillet. Mix well until butter is melted, then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.
Pheasant Paprika
8 slices bacon, cut up
1/4 cup chopped onion
1 1/2 cups instant mashed potato flakes
1 1/2 tsp. paprika
1 1/2 tsp. salt
2-3 lbs. pheasant pieces
1/4-1/2 cup pheasant stock or chicken broth
2 tabs butter
2 tabs flour
2/3 cup milk
1 tab paprika
1-1 1/2 cups sour cream
Hot cooked egg noodles In medium skillet, cook bacon over medium heat until it just begins to brown. Add onion. Cook and stir until onion is tender. Remove from heat. Remove bacon and onion from skillet; set aside; reserve drippings. In large plastic food storage bag, combine potato flakes, 1 1/2 tsp. paprika and salt; shake to mix. Add pheasant, a few piece at a time, to bag; shake to coat. In reserved drippings, brown pheasant pieces over medium high heat. Add 1/4 cup stock to pan. Reduce heat; cover. Simmer until tender, 25 to 40 minutes, adding the additional 1/4 cup stock to pan during cooking if necessary. To prepare sauce: In 1 qt saucepan, melt butter over medium heat. Stir in flour. Blend in 1 cup stock. Cook, stirring constantly, until thickened and bubbly. Stir in milk, 1 tabs. paprika and reserved bacon and onion. Cook and stir until hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10-15 minutes. Remove from heat; skim fat. With slotted spoon, transfer pheasant to serving platter; keep warm. Stir in sour cream into mixture in skillet. Cook over low heat until just heated; do not boil. Pour sauce over pheasant. Serve with hot cooked egg noodles.
Pheasant in Sour Cream
One pheasant
Flour
Salt and pepper
1 pint sour cream
1 onion
1 box sliced mushrooms
1 chopped green or red bell pepper Clean and wash pheasant; cut into quarters and marinate in buttermilk with added meat tenderizer. Wash off buttermilk and wipe thoroughly. Next dip in flour and brown gently in butter in a frying pan. Deglaze pan with a small amount of water. Place this with pheasant in a roasting pan and sprinkle with salt and pepper. Put enough sour cream in pan to make its depth 1 inch and add 1/8 lb. of butter for each bird. Cover and bake at 350 degrees F. for 3/4 hrs. or until bird are tender. Add milk to sour cream as needed to maintain consistency. Saute the onion, the chopped pepper and in olive oil. Add to sour cream and cover birds before serving. Serve pheasant with accouterments
Pheasant And Wild Rice
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix Mix rice, canned soups, water, mushrooms and water chestnuts in 9x13 glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300 degrees.
Apricot Pheasant with Brandy
One pheasant cleaned and washed
1 onion cut up
6 baby carrots
3 stalks of celery chopped
1 apple chopped
Salt and pepper Wash bird. Stuff bird with apple, carrots, celery, and onion. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Ducks will require 20-30 minutes at 450 degrees F. and 1 to 1 1/2 hours at 350 degrees While Pheasant is cooking make a sauce of
one jar of apricot preserves with added canned or dried appricots
1 tbsp. brandy
Pheasant a la Creme
2 pheasants
Salt, pepper and paprika
1/2 cup butter
2 cups sour cream
2 tab. dry sherry
1/2 lb. fresh mushrooms, sliced
1 onion, finely chopped
1/2 cup finely chopped celery
1/2 cup sliced olives
2 tab. chopped pimentos Quarter birds. Sprinkle with salt, pepper and paprika. Dredge with flour. Brown in butter. Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned and stir until mixed and warmed.. Pour over pheasants. Cover and bake at 300 degrees for 2 hours.
Pheasant Pie
1 pheasant, 3 to 4 pounds
1 bay leaf
1 stalk celery
6 peppercorns
1 tablespoon salt
1/2 cup butter
1/2 cup flour
1 cup light cream
1/8 teaspoon pepper
1/4 teaspoon salt
1 1-pound can pearl onions
1 4-ounce can sliced mushrooms
1 package frozen peas
2 canned pimientos, sliced
1 box pastry mixPlace pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns and 1 tablespoon salt. Bring to boil. Cover and cook over low heat 2 to 3 hours, or until pheasant is tender. Remove meat from bones; strain broth. Melt butter in saucepan; add flour and stir until blended. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper, and salt. Cook, stirring, until thickened. Arrange pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole. Add sauce to within 1 inch of top. Prepare pastry mix. Cut pastry circle 1/2 inch larger than casserole with for or spoon. Garnish top with leaf-shaped pastry cutouts and acorns made by attaching a pastry circle to a filbert with a clove. Bake in preheated 450°F oven 15 minutes, or until the crust is golden brown.
Dove Almandine
6 woodcock, or 12 dove or snipe split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove or snipe.)
DOVE TETRAZZINI
1 1/2 cups boned doves
3 tbsp. butter or margarine
3 tbsp. onion, chopped
1/3 cup mushrooms, sliced
1 1/2 cups dove broth
2 tbsp. cornstarch
2 cups thin spaghetti
1 cup parmesan cheese
1/2 cup crumbled, crisp bacon
Melt butter in saucepan; cook onions and mushrooms over low heat until tender. Add dove broth and cornstarch and stir until thickened. Add dove and spaghetti. Heat mixture until bubbling, stirring frequently. Turn into baking dish and top with parmesan cheese and bacon. Place under broiler until cheese melts.
Dove Roasted in Sherry
8 doves
1/2 cup flour
2 tsp. salt
1/2 tsp. pepper
1/2 cup cooking oil
1/3 cup green onion, chopped
1 cup water
1/2 cup sherry
parsley to garnish Split doves and dredge in flour, salt, and pepper mixture. Heat cooking oil to 350 degrees and braise doves lightly. Place doves and excess cooking oil in roastingpan with cover and add chopped onion and water. Bake at 350 degrees for 45 minutes or until tender. Baste often and add sherry during final minutes of cooking. Add parsley as garnish. 4-6 servings
GRILLED DOVES
12 Dove breasts
6 Slices of bacon
Marinade:
1/2 cup Steak Sauce
1/2 tsp. celery seed
1/4 cup olive oil
2 Tbs. red wine vinegar
1 Clove fresh garlic minced
1/2 tsp. black pepper
1/8 tsp. thyme
Prepare marinade and pour over dove breasts in plastic bag or marinating pan. Seal and store in refrigerator for several hours or even overnight. Half bacon slices and wrap around each breast and secure with a toothpick. Grill breasts over medium hot coals until bacon is crisp. Do not overcook.
DOVE AND BEANS
Three lbs. dry kidney or pinto beans, cooked
OR 64 oz. canned beans
30 oz. stewed tomatoes, undrained
4 oz. canned diced jalapenos (more or less to taste)
1 large red onion, chunked
1 garlic clove, smashed
Dash salt
1 lb. ground beef, browned and drained
*1/2 lb. rattlesnake meat, cut into bite-size pieces
Broken tortilla chips (optional)
*(If desired, substitute for rattler: quail, dove, chicken, rabbit, or pork)
Put cooked beans into large pot; add tomatoes, jalapenos, onion, salt, garlic, ground beef, and rattlesnake (or other meat). Simmer 10 minutes to heat thoroughly. For chili pie, put broken tortilla chips in bottom of bowl and spoon beans over chips.
BAKED DOVES IN WILD RICE
Several dove breasts
1 box wild rice
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
1 can water
Onion, chopped
Salt
Pepper Mix all ingredients in casserole pan and lay dove breasts on top of mixture. Cover with aluminum foil and bake 2 to 2 1/2 hours at 325 degrees F.
SAUTEED DOVE OR QUAIL
Split birds down the back. Dust lightly with flour and saute in butter. Brown quickly on skin side; turn and cook on bone side and turn again. Reduce heat and continue cooking until birds are tender. Depending on size of birds, it will take from 15-20 minutes. Season birds with salt and pepper to taste. Remove birds from skillet and add 1/2 cup of dry wine to drippings. Bring to boil and serve as clear gravy.
DOVE CASSEROLE
3 lbs. quail or dove
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
6 tbsp. butter
15 oz. can artichokes (optional)
1/4 lb. mushrooms
2 tbsp. flour
2/3 cup chicken consomme
3-4 tbsp. sherry (cream or cooking) Salt, pepper, and paprika quail or dove and fry in 4 tbsp. butter. Place in casserole. Place artichokes between quail or dove. Saute mushrooms in 2 tbsp. butter. Add 2 tbsp. flour. Stir in consomme and sherry. Cook 5 minutes. Pour over quail or dove. Cover and cook at 350 degrees for 1 hour.
Braised Doves
6 dove breasts
salt
pepper
flour
cooking fat Coat doves with seasoned flour by shaking flour and dove breasts in a bag. Brown on all sides in fat. Remove breasts. Leave 3 tablespoons fat in skillet. Sift in about 2 tablespoons flour and brown, stirring. Stir in salt, pepper and water to make gravy. Place browned doves in gravy and cook over low heat until tender.
Wild Turkey Caruso
2 Wild Turkey Breasts, skinned, boned and cut into strips
Garlic Salt
Pepper
3 tablespoons Butter or Margarine
1 Jar Spaghetti Sauce or 2 cups home made
2 cups sliced Celery
3 cups cooked Rice
Grated Parmesan Cheese
1 teaspoon Italian seasoning
Season turkey with garlic salt and pepper. Sauté turkey in butter or margarine for 8-10 minutes. Stir in spaghetti sauce and Italian seasoning; cover and simmer for 10 minutes. Add celery; continue cooking until celery is tender. Serve over rice; sprinkle with Parmesan cheese if desired
Turkey Pie
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 - 1/2 teaspoon black pepper
2 cups homemade turkey broth (or purchase chicken broth)
2/3 cup half-and-half or cream
2 cups cooked wild turkey
Prepared pastry for 2-crust pie
Melt butter; add flour and seasonings. Cook about 1 minute stirring constantly. Add broth and half-and-half and cook slowly until thickened. Add turkey and pour into pastry-lined pan. Top with rest of pastry and pinch edges together. Bake at 400 degrees for 30-45 minutes or until pastry is browned
Wild Turkey and Rice
1 Cup whole grain rice
1 can cream of chicken soup
Approx. 4 pounds wild turkey
1 can cream of mushroom soup
1 chicken bouillon cube
1 pkg. Lipton Onion Soup Mix
Spray a 9x13 baking dish with oil or Pam. Mix soup and bouillon together. Cover the bottom with rice and moisten with 1/3 of soup mixture. Cover rice with turkey pieces. Pour remaining soup mixture over the turkey. Sprinkle with the dried soup mix, cover with foil and bake at 350 degrees or until turkey is done.
ROASTED WILD TURKEY
A wild turkey would be treated the same as a domestic bird. Keep the stuffing simple and not too highly seasoned. After stuffing the turkey, rub well with butter, salt, and pepper. Place it on a rack in a roasting pan. Roast in a 325 degree F. oven and allow 22-25 minutes per pound of turkey. Baste turkey often with equal amounts of butter and white wine.
NOTE: If you normally cook your domestic turkey in foil or a brown-in bag, the same may be done with a wild turkey
Red Pepper Wild Turkey
2 Thinly Sliced Wild Turkey Breasts
Soft Herb and Garlic Cheese Spread
1 jar Roasted Red Peppers
1 cup Seasoned Bread Crumbs
Paprika to taste
Coat oven safe baking dish with cooking spray. Place turkey breasts onto wax paper. Pour bred crumbs onto second sheet of waxed paper. Spray turkey on one side with cooking spray. Coat other side of turkey with cheese spread. Place slice of roasted red peppers on top of cheese. Dip sprayed side of turkey into crumbs, coating completely. Roll turkey, place seem side down, in baking dish. Bake, covered at 350 for 30 minutes. Uncover, and bake for another 10 minutes, until brown and tender. Spoon pan drippings over turkey; sprinkle with paprika and serve immediately.
Wild Turkey Tenders
1 egg
1 tablespoon water
1 pound wild turkey breast, cut into 1-inch strips
1 cup all-purpose flour
1/2 cup canola oil
Salt and pepper to taste
Beat egg with water. Dredge turkey strips in flour, dip in egg, then again in flour. Fry in oil in a cast iron skillet until brown and tender. Season with salt and black pepper. Do not over cook. Serve immediately. Serves 3-4.
Wild Turkey A'La Orange
1 Wild Turkey, skin off and cut into pieces
1 cup orange juice
¼ teaspoon prepared mustard
½ teaspoon garlic salt
¼ cup chopped green pepper
1 tablespoon molasses
Salt and pepper
¼ cup flour
¼ cup oil
½ cup chili sauce
3 cups oranges, peeled and sliced into ½ cartwheels
2 tablespoons soy sauce
Wash and dry turkey; season with salt and pepper. Dredge in flour. Heat shortening in skillet. Add turkey and brown lightly on all sides. Drain fat from skillet. To skillet, add remaining ingredients, except orange slices, and simmer 2-3 minutes, until well heated and mixed. Pour sauce over turkey pieces in casserole. Cover and bake in preheated 350-degree oven for 1 hour. Just before serving add orange slices.
Chestnut-Stuffed Wild Turkey
1 wild turkey, 8 to 10 lbs
salt, pepper
1/2 pound sausage meat
1/2 cup chopped onion
1 cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed thyme
5 juniper berries, crushed
1/4 cup chopped parsley
1 cup cooked chestnuts, chopped
8 cups soft breadcrumbs (made of day old bread)
4 to 6 slices bacon
melted bacon fat
Sprinkle turkey inside and out with salt and pepper. Cook sausage meat in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. Add seasonings, chestnuts and breadcrumbs; mix well. Spoon stuffing lightly into neck and body cavities. Close openings with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion, and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast in preheated 325°F. oven 20 to 25 minutes per pound, or until tender, pasting frequently. Remove cheesecloth, skewers and string.
Wild Turkey Szechuan with Peanuts
2 tablespoons cornstarch
1 egg white, beaten
3 tablespoons soy sauce
1 tablespoon sherry
2 Wild Turkey Breasts, skinned, boned, cut into small pieces
1/4 cup vegetable oil
1/2 teaspoon salt
3 tablespoons sugar
1 clove garlic, minced
1 tablespoon vinegar
1 tablespoon molasses
1/3 cup water
2 tablespoons sesame oil
2 dried red peppers crushed
12 scallions cut into small pieces
3 cups cooked white rice
1/3 cup unsalted peanuts
In medium bowl, combine 1 tablespoon cornstarch, egg white, 1 tablespoon soy sauce and sherry. Beat until frothy. Marinate turkey in mixture at least 2 hours, turning occasionally. In large skillet, heat oil, stir-fry turkey until white and just cooked through. Remove from skillet, set aside. In a small bowl, combine salt, sugar, garlic, vinegar, molasses, water, 1 tablespoon cornstarch and 2 table spoons soy sauce. Mix well. In clean skillet, heat sesame oil. Saute red peppers until they turn black. Add green onions, reserved turkey and molasses mixture. Cook 2-3 minutes, to with peanuts. Serve over rice.
Grilled Gobbler Kabobs
2 lbs. skinless wild turkey breast & thigh meat
16 oz. lemon pepper marinade.
Cajun seasoning
2 Vidalia onions, quartered and separated
1 green bell pepper, cut in 2†squares
1 red bell pepper, cut in 2†squares
2 tomatoes, firm and barely ripened.
8 oz. package button mushrooms, capped
Kabob skewers
To marinate: slice turkey meat into 1-2†squares and place in large pan. Pour entire contents of marinade into pan and thoroughly mix into meat. Cover and place in refrigerator for 8 hours, stir at least once after four hours.
To cook: alternately thread peppers, tomato, meat, onion and mushrooms onto skewers. Season to taste if needed. Place skewers onto preheated grill surface and cook at medium heat for 6-8 minutes, turning as needed to cook meat completely and to give golden, crisp texture to vegetables.
Smoked Wild Turkey
Place thoroughly dressed birds in a stone jar or large stone crock. Cover the birds with a curing solution made of 6 pounds of pre pickling salt, 3 pounds of light brown sugar, and 3 ounces of saltpeter, dissolved in 4 1/2 gallons of clean water. Put a clean dinner plate over the birds and on the plate a clean rock large enough to hold the birds down in the curing solution. Put the jar in a cool place where the temperature can be held as close to 38°F as possible. Remove the birds from the brine and repack once each week to make sure that the brine comes in contact with all parts of the birds. Cure the birds for 2 to 4 weeks, depending on the weight of the individual birds. The cured birds should be removed from the brine, thoroughly washed and hung up to dry. When the birds are dry, place or hand in the smoker and smoke at 100° to 110°F for 3 to 4 days, smoking 8 to 10 hours each day. Remove the birds and hang to dry. When complete dry, double-wrap in freezer paper and store in the deep freeze. These birds must be cooked - either roasted or broiled - before eating.
TURKEY PIMENTO SOUP
1 cup wild turkey, cooked and finely chopped
3 cups turkey or chicken broth
6 tbsp. margarine
4 tsp. onion flakes
1/3 cup flour
1/2 cup milk
1/2 cup light cream
1 sm. jar pimento, chopped
Salt
Pepper
Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings.
Stuffed Roast Wild Turkey
1 Wild Turkey
1 pound Bacon
1 package ready to eat stuffing mix
Prepare stuffing and place inside the turkey. Cover the turkey with the uncooked bacon strips, secure with toothpicks if necessary. Cover and bake in a 325 degree oven for 4 hours, uncover and continue to cook until done. Baste the turkey regularly.
Ritz Rabbit over Rice Casserole
Boil up the rabbit(s) in salt water to de-bone.
1 large skinned de-boned and cleaned Rabbit.
cut rabbit into chunks ( if rabbit is small you may need 2 to get enough meat)
1/2 pint of no fat sour cream.
2 small cans pieces and stems mushrooms, drained
1 can 98% fat free cream of celery of soup, or other creamed soup
Mix the rabbit meat, sour cream, mushrooms and soup together. In a baking dish that can be covered melt a half stick of parkay lite. Crush up 36 ritz low fat low sodium crackers in the package they come in without popping it opened accidentally. Open the package carefully now and spread the crumbs out over the bottom of the baking dish after evenly spreading the melted parkay. Pour the cream soup mix all over the crumbs and top off with poppy seeds. Pre-heat the oven to 350 degrees. Cover and bake for 30 minutes. After its been baking for 5 minutes or more start the water boiling for your rice. 2 cups of water and one cup of rice. After the water starts boiling add in the rice. then simmer for the last 20 minutes of the bake time so they get done at about the same time. Also good with noodles or mixed vegetables.
Plain Sauted Rabbit
1 rabbit, cut into serving-size pieces
1/2 cup flour
1/4 tsp pepper
1 tsp. salt
1/4 cup water
4 tbsp. fat
1 onion, chopped Roll rabbit in mixture of flour, salt, and pepper. Brown in fat. Add water, and onion. Cover and simmer until tender. Remove cover the last 10 minutes to brown
RABBIT FRICASSEE
1 rabbit, 1½ lbs dressed
½ cup flour
2 tsp salt
Dash of pepper
¼ tsp paprika
¼ cup shortening
1 tbsp finely chopped onion
¾ cup water (or milk if desired)
Clean rabbit, then wipe thoroughly with a damp cloth and pick off any hair. Rinse well with water. Dry. Cut into serving pieces, being careful to separate at the joints (never wash after cutting). Mix together the flour, salt, pepper and paprika in a clean paper bag and add a few pieces of rabbit at a time, shaking well until thoroughly dredged. Brown slowly in hot shortening over medium heat (takes about ½ hr). Add any remaining mixture from the bag, and the onion. Allow to saute then add ½ cup of the water. Cover and simmer gently until done. Add remaining ¼ cup water as needed. Rabbit should be very tender when done (about 1 hr). If more gravy is desired, the amount of liquid and flour may be increased after the rabbit is thoroughly done and removed from the pan.
Rabbit in Crock Pot
2 dressed rabbits cut into serving size pieces
1/4 cup soy sauce
1/4 cup water
1/4 cup firmly packed brown sugar
3 tbsp. lemon juice BR>1/4 tsp. garlic powder
1/4 tsp. ground ginger Place squirrel halves or rabbit pieces in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened
Microwave Rabbit
Put dressed rabbit in large browning bag with McCormick's seasoning for chicken. Roast 30 minutes in microwave.
RABBIT WITH CREAMY WINE SAUCE
1 rabbit (1 1/2 to 2 lbs.)
2 slices bacon
1 cup bias-sliced celery
1 med. onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. dried oregano, crushed
1/4 tsp. dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp. snipped parsley Cut across rabbit just below the front legs. Cut across rabit just above the back legs. Cut through backbone to halve the pieces with fron and back legs attached. You should have 5 pieces. Rinse rabbit; pat dry. In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.
Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly. Remove rabbit, reserving drippings.
Cook celery, onion, and garlic in pan drippings until tender. Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit once during cooking. Transfer rabbit and vegetables to a platter and keep warm.
Rabbit Salad
1-2 dressed rabbits
1/2 cup chopped celery
1/2 cup pickle cubes
3 boiled eggs, chopped
1 tsp. Salt
1 tsp. Pepper
1 tsp. Sugar
1 cup Italian or vinegrette pr blue cheese dressing Boil rabbit till tender. Reserve stock for other uses. Cut into small pieces. Add celery, pickles, eggs, salt, pepper, sugar, and dressing; toss thoroughly until mixed. Serve on lettuce with sliced tomato and crackers.
RABBIT ALMANDINE
1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.
Georgia Rabbit Stew
2 rabbits
6 tablespoons hot fat
3 medium onions, cut fine
2 garlic cloves, minced
1/2 cup diced celery
2 tablespoons flour
1/2 cup water
1/2 cup pear juice
1/2 cup pineapple juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
2 4-ounce cans mushrooms Cut 2 young rabbits in serving pieces and brown quickly in dutch oven in hot fat. Remove meat, and in remaining fat, sauté onions, garlic cloves, and celery until tender. Blend in flour and add water, pear and pineapple juice, salt, pepper, thyme, and the mushrooms, including liquid. Bring mixture to a boil, the simmer several minutes. Return rabbit meat to kettle, cover, and simmer 30 to 40 minutes.
Rabbit Marshfield Stew
1 small rabbit, cut in serving pieces
2 cups dried lima beans
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon monosodium glutamate
1 bay leaf
1 medium onion, sliced
1 bunch carrots, sliced
2 large green peppers
2 tablespoons butter OR margarine Wash rabbit; place in large kettle with drained beans which have been soaked overnight in 1 1/2 quarts of cold water. Cover with boiling water and add salt, pepper, monosodium glutamate, bay leaf, and onion. Simmer half an hour. Add carrots and cook 1 hour longer, or until rabbit is tender, adding more boiling water as needed. Cut seeded green peppers in rings. Add during last 15 minutes with butter or margarine.
HASENPFEFFER
2 (2 lb. each) ready-to-cook wild rabbits
or 1 (5-6 lb.) domestic rabbit
1 cup water
2 cups dry red wine
1/2 tsp. thyme leaves
2 cups sliced onions
2 bay leaves
1 tbsp. pickling spice
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 cup all-purpose flour
6 bacon slices
1 tsp. sugar Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving:
1. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.
2. Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet. 3. Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender. 4. Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit.
SMOTHERED RABBIT
Dress and cut 1 rabbit into pieces, dredge with seasoned flour, saute in 3 tablespoons of drippings or butter until brown. Cover thickly with sliced onions, cover with 1 cup sour cream. Cover tightly and simmer for 1 hour in the cream. Cover skillet tightly and simmer for 1 hour or bake until tender (1 hour or more) at 300 degrees.
Squirrel Dumplings
4-6 squirrels, cleaned and halved
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
water
flour
salt and pepper to taste Put squirrels in dutch oven, cover with water and bring to boil. Reduce heat and simmer until squirrels are tender. After squirrels have cooked add carrots, celery and onions. Remove pot from heat and remove squirrels and take all meat from bones. Return meat to broth. To make dumplings, put one cup flour intoa bowl, add pinch of salt and slowly mix in water intill dough is thick enough to knead. On a floured surface roll out dough until approximatly 1/8 inch thick. Cut into strips and then into about 2 inch sections. Bring broth to boil and add dough strips. Add salt and pepper to taste. Cook untill dough is done or about 5-7 minutes.
SQUIRREL FRICASSEE
2 dressed young squirrels (2 lbs.)
1 1/2 tsp. salt
Pepper
1/2 cup flour
1/2 cup shortening
1/2 - 3/4 cup water
1 1/2 cups milk
1 tsp. grated onion (optional) Wipe squirrel thoroughly with a damp cloth. Remove any hair and scent glands. Examine carefully to locate imbedded shot and remove with a sharp pointed knife. Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces. (Never wash after cutting up.) Combine salt, pepper, and flour. Dredge meat and coat well. Heat shortening in a heavy skillet; brown meat slowly on all sides to a rich brown (about 15 minutes). Add 1/4 cup of water; cover tightly; reduce heat and simmer gently until tender (about 30 minutes). Add remaining water as needed. Squirrel should be very tender when done. Remove squirrel to a hot platter; cover and keep hot. Blend any leftover seasoned flour into the fat remaining in skillet. Add milk gradually and cook until gravy boils and thickens, stirring constantly. Serve at once with squirrel. Add the grated onion for additional flavor, if desired. 4 servings.
Baked Squirrel
2 squirrels halved
1/2 tsp. pepper
1 tsp. salt
1 bottle Italian dressing Place squirrel halves in shallow baking pan, add salt, pepper and Italian dressing. Marinate for 4-5 hours. Place squirrel with marinade uncovered in oven at 350 degrees for 45-50 minutes or until done.
Squirrel in Crock Pot
4-6 dressed Squirrels cut into serving size pieces
1/4 cup soy sauce
1/4 cup water
1/4 cup firmly packed brown sugar
3 tbsp. lemon or lime juice
1/4 tsp. garlic powder
1/4 tsp. ground ginger Place squirrel halves or Squirrel pieces in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened.
Squirrel Brunswick Stew
2-3 squirrels, cut up
3-4 celery stalks
2 onions, chopped
13 small carrots
1 can or three quarters cup corn
1 can stewed tomatos
1-2 clove garlic, chopped
1 one half cups lima beans
Salt and pepper
2 tsp. thyme
1 tsp. oregano
Water
Boil mix until squirrels are tender. Refrigerat overnight to meld flavors. Serve the next day.
Brown squirrels in skillet with small amount of fat. Place squirrel in pot and cook until tender. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes.
Cover; simmer slowly until tender
Squirrel with Rice
2 old squirrels, cut up
@tbsp. bacon Fat
1 onion, chopped
1 green pepper, chopped
1/4 cup chopped celery
1 clove garlic, chopped
1 cup uncooked rice
1 green pepper, chopped
3 med. potatoes, chopped
Salt and pepper
Water Brown squirrels in skillet with small amount of fat. Place squirrel in pot and cook until tender. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes.
BROILED SQUIRREL
Clean squirrels and rub with salt and pepper. Brush with fat and place on hot broiling rack. Broil 40 minutes, turning frequently and basting with drippings every 10 minutes. Serve with gravy made from drippings and flour seasoned with 1-2 tablespoons lemon juice. Squirrel Casserole
4 cups squirrel or chicken - cooked, boned, cut up
1 pkg. Pepperidge Farms dressing
1 can cream of mushroom soup + 1 cup of water
1 can cream of chicken soup
1 stick butter cut up on top
Layer ingredients in casserole dish with butter on top and cook 30 minutes at 350 degrees.
Squirrel Pot Pie
2 dressed squirrels (2 - 2 1/2 lbs.)
2 cups water or chicken stock
2 celery stalks
8 small carrots
1 chopped onion
1 1/2 tsp. Salt
2 tbsp. butter
Dash of black pepper
Rolled dumplings
oregano
This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add vegetables, oregano, water or stock, salt, pepper and butter; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add water as needed. Remove and blend vegetables on high. Return to pot. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot serving dish and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings.
Add quartered apples or other fresh fruit for decoration.
BUTTERMILK SQUIRREL PIE
2 squirrels, cut up
1 can vegetables, (mixed)
1 can cream of mushroom soup
Boil squirrels and remove meat from bones. Mix all together in casserole dish.
Topping:
1 cup buttermilk
1 stick margarine (melted)
1 cup self rising flour
Mix and pour over top of squirrels in casserole dish. Bake at 375 degrees for 30-45 minutes
SQUIRREL WITH RICE AND POTATOES
2 old squirrels, cut up
Fat
1 onion, chopped
1 green pepper, chopped
1/4 cup chopped celery
1 clove garlic, chopped
1 cup uncooked rice
1 green pepper, chopped
3 med. potatoes, chopped
Salt and pepper
Water Brown squirrels in skillet with small amount of fat. Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes. Cover; simmer slowly until tender.
**Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken.
South West Squirrel
After skinning and cleaning your catch place in salt water and bring to a boil. Should be at least four - five large gray squirrels De bone meat after it is cooked well enough to come off the bone easy by hand, and making sure to remove all shot shell and bone fragments. Set ready to use meat aside to mix with the next batch of stuff below.
Ingredients needed:
2 cans cream of celery soup or you can mix and match cream of anything soups depending on personal tastes. ( If you prefer chicken as your meat, obviously the cream of chicken is the best choice) Doesn't matter which, just use two 10.75 oz cans of one or the other and you'll be fine. I've used Cream of Chicken, Brocolli, Asparagus, Celery and Mushroom and they all work and mix well together just fine.
3 or 4 good size mild or even better medium to hot jalepenos, banana, or pepperoncini peppers diced up small.
Dice up half an onion of choice. I like the Texas sweet onion but a yeller one will do too.
1/4 teaspoon of Emeril’s Essence
1/4 teaspoon of Cavenders (optional)
1/4 teaspoon of course ground black pepper
1/4 teaspoon of lemon juice (lime juice will also work)
1/8 teaspoon of salt
Spray Pam in the skillet or oil the skillet with olive oil or some other oil, about a spoon full of oil should do. Cook the onion in the skillet until it looks clear or toasty brown on the edges. Add the peppers of choice to the skillet and stir in with the onion. Add the meat and the soup and then mix it all up good. Select a baking pan and pre-heat the oven to 300 degrees. Using Mission Yellow Corn Tortillas cover the bottom of the pan by overlapping the tortillas so the bottom isn't showing and pour the above ingredients in on top of the tortillas. (you can substitute taco shells or nachos if you like) Cover the top of the mix with grated pepper jack cheese or colby cheese Bake at 300 degrees uncovered for half and hour or until the cheese is startin' to get brown.
Barbecued Venison Ribs
Red Wine sufficient to cove ribs in a marinade 1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 med Onions, finely diced
1/8 tsp cloves
1/2 tsp dry mustard 1/2 tsp garlic powder 1/2 tbs Salt
6 lb Venison ribs with some loin meat attached
Freshly ground black pepper to taste
Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
Venison Pepper Steak
2 lbs. sliced meat marinate in buttermilk then washed clean
Flour for dredging meat
Salt and ground red & black pepper to taste
2 medium chopped onion
1 box sliced mushrooms Coat meat with flour after it has been salted and peppered. Brown quickly in moderately hot cooking oil. Cook covered until meat is done in the center.
Remove meat from pan and make gravy by adding de glazing the pan with red wine or sherry.
Cook onion and mushrooms together separately and serve with the meat
Venison Tenderloin
1 lb. venison tenderloin
1/2 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/2 cup soy sauce
1 cup hickory chips
5 lb. of charcoal
Blackberry Sauce
parsley sprigs
radish rosettes
yellow squash slices
Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight. Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. Scatter the soaked chips over the coals and close the lid for 10 minutes. Place the tenderloin on the grill and baste with the marinade, Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes. The meat should be slightly pink in the center and quite moist. Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices.
Venison Steaks in Sherry Sauce
1/2 cup sherry
3 Tbsp butter
salt and pepper
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 Tbsp quince or currant jelly
1/8 tsp nutmeg
1tsp sugar
Trim any excess fat from steaks. Sprinkle steaks with salt, pepper and sugar then sauté steaks in a 10-inch pan over medium heat, in hot butter - about 3 or 4 minutes on each side until medium or well done.
Remove from heat and place on warm platter.
Pour off fat. Deglaze pan with sherry. Pour sauce over steaks and serve.
Easy Barbecued Venison
Whatever amount of venison you plan to cook
Use your favorite barbecue sauce
1 -2 quarts of meat stock
Cook venison until well done. Cool. Remove meat from bones and cut up. Pour barbecue sauce over meat and put in oven to heat. This is a good way to use the bony parts of a deer.
Venison Stroganoff
2 lbs. Venison roast, steak of filet marinated in buttermilk and tenderizer
2 tbsp. Bacon fat
1 large onion, chopped
Flour to coat meat
Salt and pepper
One half pt. sour cream
One cup béchamel sauce*
1 tsp. garlic powder Béchamel Sauce
4 tbsp. Flour
3 tbsp. Butter
one and one half cups of milk
Salt, pepper and Accent
Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend
Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add béchamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender. Serve over rice.
Venison Roast in Sherry
Wash one venison roast thoroughly
One pkg. dry onion soup mix
I tsp. garlic
1 cup sherry wine
1 tbsp. sugar
Preheat oven to 425 degrees then reduce the heat to 350 degrees. Place roast on a large piece of heavy duty aluminum foil. Sprinkle 1/2 pkg. of dry onion soup over meat. Wrap the venison in the foil and seal the edges tightly. Place the wrapped meat in a baking pan and roast for 2 to 2 1/2 hours or until tender. Remove the roast and put it on a pleat. Pour off any fat from the juices. Add red wine sage, sugar and juices and thicken with flour or corn starch to make gravy. (Tip: use corn starch if you want a lighter gravy)
Grilled Venison Steak
Marinate 4 (1/2" thick) venison steaks in buttermilk and meat tenderizer for 24 hours. Then wash thoroughly.
Enough dry Mustard to coat meat
1 tbsp. pepper
2 tbsp. olive oil
1/4 cup margarine
Dash salt
This only works on an outdoor grill. Brush venison steaks (from leg, rib, or loin chops of young animal) with olive oil. Coat the Steaks with dry mustard and pepper. Grill the steaks until done to taste. Combine margarine and salt and brush on broiled steaks
Venison Stir Fry Chops
One part venison steak
2 parts carrots
2 1 part bean sprouts
1/2 part celery
1 part broccoli
1/2 cup unsalted peanuts
2 cloves garlic, minced
1/2 cup soy sauce
1 Tbsp. crushed red pepper
1 teaspoon cumin
Cooked noodles--excluding seasoning packet
(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of venison as 1 part will feed 2 hungry people.) Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in noodles and serve immediately. This dish is low in fat---the only fat comes from the peanuts and oil, which you can control.
Venison Roast
4-6 slices of bacon
1 tsp. Salt
One half tsp. pepper
1 quart meat stock
garlic or garlic powder
six small carrots
six mushrooms
1 medium onion
one half cup minced celery
Two thirds cup sherry
Fry 6 slices of bacon (crisp) in Dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery. Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce. Add Sherry.
Venison Soup
1 pound venison diced into 1/2 - 3/4 inch pieces
I large diced onion.
10 small diced carrots
1 cup diced celery
Salt and Pepper to taste
1 tbsp. Sugar
1 tbsp. Bacon fat
1 can sweet corn
1 cup lima beans
1 tsp. Msg. In a pot, sauté onions and venison together until brown. Add the remainder of ingredients. Cover with water or stock. Simmer on low until meat is tender. Allow the soup to cool. Store in your frig for one day. Reheat and serve the next day.
Mexican Venison Stew
Serves 5
3 lbs. Venison, cut into 1" cubes
1/4 pound Chorizo sausages, diced small
2 cans red beans
1 large can tomatoes
3 medium onions, diced 1"
3 large carrots, diced 1"
3 stalks celery, diced 1"
1 tbsp. garlic
1 pkg. sliced mushrooms
2 tbsp. chili powder
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green peppers, seeded and diced Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT - you must stir constantly so the stew does not stick to the bottom of the pot and burn.
Venison/Corn Meatloaf
1 1/2 lb. Ground venison
1/2 cup corn meal
1 cup water
1 tsp. Garlic
1 tbsp. bacon fat
1 medium can whole kernel corn
1 small chopped onion
1 tsp. Salt
One half tsp. Pepper
1 tbsp. sugar
2 eggs
Mix cornmeal and water in bowl. Brown venison in bacon fat; add corn and onion; cook together for 10 minutes. Add salt, pepper, garlic, eggs, and cornmeal mixture. Stir well and cook 15 minutes. Place in greased loaf pan and bake 35-40 minutes at 350 degrees.
Venison and Bacon Meat Loaf
2 pounds ground venison
One half cup ground pork
1 cup minced onion
1 half cup bacon fat
1/2 cup minced onion
1/4 cup minced celery
2 eggs
1 cup fresh bread crumbs
1/2 cup milk
2 tsp. Each salt and pepper
1/2 tsp thyme leaves
2 tbsp. sugar
Preheat oven to 350 degrees. Beat eggs thoroughly with a fork. Thoroughly mix eggs and all other ingredients together in a large bowl. Place mixture in loaf pan or pans cover tops with sliced bacon. Bake 1 hour. Pour off pan juices. Cover with you favorite heated spaghetti sauce and serve.
Venison Hamburgers
5 lbs. lean venison
1 tbsp. rubbed sage
1 med. square of cured bacon
1 tbsp. salt
1 tbsp. liquid smoke
5 tbsp. sugar
2 tbsp. pepper
Grind and thoroughly mix all ingredients, form into patties and pan fry.
Venison Burger
1 lb. Venison
1 Knockwurst or one quarter kielbasa
Salt and pepper
1 tbsp. bacon fat
1 egg
1 small onion
1/8 tsp. Thyme
1/8 tsp. Oregano
garlic powder to taste
1 ounce sherry
Mix sausage and ground venison. Combine with remaining ingredients except cider. Brown until almost done. Add sherry to deglaze the pan.
Venison Rice Meat Balls
1 lb. ground venison
One half cup parmesan cheese
1 tbsp. sugar
1/2 cup rice, uncooked
1 chopped onion
1/4 tsp. Oregano
Salt and pepper
1 jar spaghetti sauce
Mix meat, rice, onion, sugar, parmesan and seasonings. Make into balls and sauté until brown in oil. Pour sauce over the mixture and bake 2 1/2 hrs. at 325 degrees. Add water as needed.
Venison Hash
2 tbs Bacon drippings
1 large Onion, chopped
3 c Cooked and ground Venison leftovers.
2 Med. potatoes cut in 16 pcs.
1 tb Flour
1 Clove garlic, minced
3 cups Beef broth
1/4 ts Black pepper
1/4 ts salt
1/4 tsp thyme
1/2 tbs Chili powder
Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and other ingredients. Let simmer until tender.
Venison-A-Roni
3 lbs ground venison
1 cup cup chopped onion
1 tsp. Garlic powder
1/4 cup salad oil
2 jars of spaghetti sauce
1/2 tsp. pepper
2 tsp. salt for sauce
2 tsp. oregano
2 tbsp. salt for macaroni
1 lb. macaroni product
2 cups cottage cheese
1 lb. Mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese
Lightly sauté ground venison and onion until meat is evenly browned. Add spaghetti sauce and spices. Simmer, stirring occasionally, about 45 minutes until mixture is reduced to consistency of sauce. Cook macaroni in salted water, drain and mix it with the cheeses. In a large flat pan, spread 1/3 of the meat sauce; then half the macaroni and cheese mix. The another layer of meat and more of the macaroni cheese mix, Then another layer of meat and then top with macaroni cheese mix. Add a bit of parmesan cheese on top; dot with black olives and bake at 350 degrees F. 20-30 minutes until bubbly. Cool 15 minutes, cut into squares and serve. Serves 12.
Venison Meat Balls
1 and one half lb. ground venison
1 cup cooked quick oat meal
1/2 tsp. Each salt and pepper
2/3 cup onion, finely chopped
One half tsp. sage
Garlic powder (to taste)
1/4 cup butter
1 tbsp. flour
1 cup milk
Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1" in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.
STUFFED VENISON STEAK
1 lb. round venison steak
1 tsp. salt
1 cup bread crumbs
1/2 tsp. sage
1 egg
1 cup milk or broth
1/2 cup finely chopped celery
1 small onion
1/4 tsp. black pepper
1/2 cup flour
1/2 cup water
2 tbsp. fat
Mix bread crumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2" x 4" pieces. Spread each piece or meat with dressing and roll, fastening the rolls with toothpicks. Roll in flour and brown in fat. Place in pan, add water, cover, and cook for 2 hrs. at 375 degrees.
COUNTRY FRIED VENISON STEAK
1 lb. round steak
1 tsp. salt
1/4 cup flour
1 tbsp. fat
1/2 cup water
Salt meat and roll in flour. Brown in fat in a large skillet. Add water; cover and simmer until the meat is tender. Several tablespoons of sweet wine may be added with the water to give a distinctive flavor. Use the drippings for gravy.
BARBECUED AND STEAMED VENISON RIBS
Cut ribs in sections of 3 or 4 ribs or leave whole. Place in pan at least 2" deep and large enough to hold the ribs. Coat ribs with your favorite barbecue sauce; add one can of your favorite beer or 1 cup water. Cover loosely with tin foil. Bake at 350 degrees until tender.
VENISON STEAK IN GRAVY
Salt and pepper 8-10 pieces of venison steak and roll in flour. Fry in hot grease to a med. brown. Remove from pan. Add cut-up onions to grease and fry on med. heat until lightly browned. Remove onions from pan. Retain 2-3 tbsp. hot grease in pan and sprinkle 4-5 tbsp. flour over it and brown, stirring as it browns. Add about 1 cup water; stir as it thickens. Add 1/2 - 1 can mushroom soup and as much more water as needed for desired thickness. Return the steak and onions to the gravy. Add a little garlic salt if desired. Simmer for at least 1 hour, stirring occasionally to avoid sticking. Add extra water and/or salt if needed. Serve with rice or mashed potatoes
VENISON WITH PORK AND BEANS
1 lb. ground venison
1 med. onion, diced
1 green pepper, diced
32 oz. pork & beans or 2 cups cooked rice or cooked macaroniBrown venison, onion, and pepper. Stir in pork & beans (or macaroni or rice). Add molasses for sweeter taste. Add water as needed. Salt and pepper to taste.
VENISON BITES
1/3 cup vinegar
1/3 cup sesame seed
1 cup oil
6 tbsp. soy sauce
1 1/2 tsp. garlic powder
1-2 tbsp. crushed red pepper (to taste)
Desired amount of venison, cut into small bite-size chunks
Bacon Shake above ingredients in a small jar. Cut about 1 pound of venison into small bite-size chunks. Place venison in a bowl and marinate in above sauce several hours. Wrap a small slice of bacon around each chunk and spear with a toothpick. Set oven to broil. Place venison bites on broiler rack or pan. Cook on the lowest rack from heat and then move closer to heat to crisp the bacon.
RIBS IN BEER
4-5 pounds venison, beef or pork ribs
2 large onions, quartered
3 or 4 cans (12 ounces each) beer, or enough to cover ribs
1 tablespoon black pepper or to taste
Salt to taste
Prepared barbecue sauce as needed (about 1 cup plus additional for serving) Peel membrane from back side of ribs if you like; cut rack as necessary to fit into Dutch oven. In Dutch oven, combine ribs and onions. Add beer to cover; add pepper and salt to taste. Simmer over medium heat until tender (1 to 1-1/2 hours). Remove from Dutch oven and drain well. Prepare grill for direct medium heat; lightly oil grate. Place ribs on grate over heat. Baste with barbeque sauce until ribs are well coated; grill until nicely glazed and heated through, 10 to 15 minutes, turning ribs frequently and brushing with sauce. Cut into individual ribs and serve with additional barbeque sauce for dipping.
Braised Bear Steak
Older bear meat can be prepared as follows:
Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sauteed mushrooms
Bear Meat Balls
2 lbs. ground bear meat
1 tsp. garlic 1/2 cup chopped onion
1/2 cup oatmeal
1 tsp. salt
One half tsp. pepper Mix. Form into balls. Brown in oil in frying pan. Deglaze pan, Add 2 tbsp. flour and water to make gravy, cover and simmer for 1 hour.
Bear Meatloaf
3-4 pounds ground Bear
1 Large Onion
1 Cup Seasoned Bread Crumbs
1 Large Egg
Salt
Pepper
1 Packet Onion Soup Mix
1. Pre-heat oven to 350 degrees.
2. Mix all ingredients together in a large mixing bowl.
3. Place mix into a Loaf Pan.
5. Cook for 2 hours or until fully cooked.
Elegant Bear Steak
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice.
Roast Bear
4 lb. bear roast 1 1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 1/2 tbsp. instant minced onion
1 cup beef bouillon Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices.
Bear Casserole
2 lbs bear meat, cut into 1 inch cubes
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 small can of mushrooms
1/2 cup red wine
hot cooked noodles or rice
Combine first 5 ingredients in slow cooker. Cook on low for 8-12 hours until meat is tender. Serve over noodles or rice.
Bear Stew
3slices bacon cut up
4 med onions quartered
4 med potatoes quartered
1 pkg fresh or frozen green beans
3 bay leaves
2 lbs bear cubed
4 carrots sliced
1 pkg fresh or frozen peas
1 46 oz. can tomato juice.
brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and sauté. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves and serve.