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GAME RECIPES

 

1093713 -- CORNED VENISON BRINE

 

 

 

3 qt. water

1 c. salt

1/2 c. brown sugar

Salt peter the size of a walnut

 

Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to:

 

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1093714 -- HOW TO USE ALL THAT VENISON BY SHARON HASKINS

 

 

 

2 lb. venison steak

1 can mushrooms

1 qt. Mrs. Haskins' stewed tomatoes

 

Dip venison steaks in flour seasoned with salt and pepper. Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 quart of stewed tomatoes and can of mushrooms. Turn low and simmer until venison is tender (1/2 to 1 hour). Stir often. Serve over rice or just eat! --VERY SPECIAL STEWED TOMATOES:--

 

8 qt. ripe tomatoes (1 peck)

2 med. onions, chopped

4 stalks celery, chopped

2 med. green peppers, chopped

 

Blanch and peel tomatoes; cut and squish until in small pieces. Add chopped veggies and simmer until veggies are tender, adding salt and pepper to taste. Stir often. Use a heavy pan to stew in. I do about 3 bushels every year and we use it for everything.

 

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1093715 -- SMOKED DEER - REAL TENDER DRY MEAT

 

 

 

1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3' x 6' 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3' x 6' pit (see diagram). C. Cover sides of pit with 3' x 8' metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit, and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire, largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 "The General"

 

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1093717 -- VENISON STEW

 

 

 

2 lbs. meat, cubed

3 cloves garlic

2 onions, sliced

3 tbsp. vegetable oil

2 bay leaves

1 head cauliflower

3 potatoes, cubed

6 carrots, cubed

1 can tomato sauce

1 tbsp. salt

1 c. water

 

Throw all in a crock pot and cook until done.

 

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1093718 -- VENISON STEW

 

 

 

3-4 lbs. venison

1/3 c. flour

1/2 c. Crisco

1 1/2 c. hot water

1 c. red wine

3 or 4 bay leaves (removes wild taste)

1 tsp. dried parsley

1 lg. onion, peeled and quartered

1 1/2 tsp. Lawry's seasoning salt

1/2 tsp. pepper

3 carrots, quartered

3-4 lg. potatoes, quartered

 

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

 

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1093719 -- VENISON STEW

 

 

 

2 lbs. stew meat (venison)

6 potatoes, diced

4 c. water

2-3 tsp. beef bouillon

1 tsp. Worcestershire sauce

2 cloves garlic, minced

1 bay leaf

1 tsp. salt

1/2 tsp. pepper

2 tsp. paprika

3 onions, quartered

2 stalks celery with tops, chopped

2 qts. tomatoes

1-2 c. lima beans

2 sm. handfuls brown rice

2 - 2 1/2 lbs. frozen mixed vegetables

 

Brown venison in butter; sprinkle with Lawry's season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. More water may need to be added. May also be thickened just prior to serving with 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.

 

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1093720 -- VENISON STEW

 

 

 

3 lb. venison cubes (1")

2 c. herb vinegar or

red wine with

6 cloves,

1 tsp. thyme,

3 bay leaves,

2 broken cinnamon sticks

1/4 c. Worcestershire sauce

2 cloves garlic

1/2 c. flour

1/4 c. vegetable oil

Chunks of 3 onions

6-8 carrots

5 stalks celery

6-8 potatoes or sm. turnips

2-3 tomatoes

 

Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat, dredge in flour and brown in hot oil. Place meat in Dutch oven or large pot. Add Worcestershire sauce, garlic, 1 cup strained marinade or water and vegetable chunks. Bake in oven 1 1/2 hours at 350 degrees or bring to boil on stove, then reduce to simmer 1 1/2 hours. If desired, thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.

 

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1093721 -- VENISON STEW

 

 

 

2 to 3 lbs. venison, cut into 1 inch

cubes

1 1/2 c. French dressing

2 carrots, pared and cut into 1 inch

pieces

1 lg. onion, coarsely chopped

1 sm. green pepper, seeded and

coarsely chopped

3 stalks celery, cut into 1 inch

pieces

1 can (16 oz.) whole tomatoes, mashed

1/4 c. quick cooking tapioca

1 whole clove

1 bay leaf

Salt and pepper

 

Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.)

 

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1093722 -- VENISON STEW

 

 

 

1 1/2 lb. cubed shoulder meat

3 tbsp. cooking oil

1 onion, chopped

1 rib celery, chopped

1 beef bouillon cube

1 1/2 c. water

1/2 tsp. thyme

5 drops Tabasco sauce

4 lg. carrots, quartered

4 potatoes, quartered

Flour

Salt and pepper, to taste

Parsley sprigs

 

Heat oil in a large, deep frying pan. Coat meat with seasoned flour (flour, salt and pepper), and brown on all sides in the hot oil. Add onion, celery, bouillon cube, water, thyme and Tabasco to the pan. Heat and stir until boiling. Turn the heat to simmer, cover and cook until almost tender, about 1 hour. Add carrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thicken the broth with quick mixing flour, adjust the salt and pepper to taste and serve in a warm dish. Garnish with parsley if desired Serves: 4.

 

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1093723 -- SWEET AND SOUR VENISON STEW

 

 

 

2 lb. venison stew meat

1 lg. can tomatoes

1/2 c. brown sugar

1/2 c. vinegar

1 lg. onion, cut into pieces

1 lg. green pepper, cut into pieces

 

Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won't stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.

 

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1093734 -- VENISON PEPPER STEAK

 

 

 

2 tbsp. butter

1 med. onion,sliced

1 green pepper, sliced

1/2 lb. sliced mushrooms

1 1/2 lbs. sliced venison

2 tbsp. butter

1/2 tsp. garlic powder

1/4 c. soy sauce

1/2 c. beef stock

1 tsp. tomato puree

1/3 c. cold water

1 1/2 tsp. cornstarch

 

Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

 

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1093735 -- GRILLED VENISON ROAST

 

 

 

1 (5 lb.) venison roast

3 cloves garlic

1 c. beef consomme

1 bottle of Lowenbrau Dark

 

Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.

 

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1093736 -- BARBEQUE VENISON STEAKS

 

 

 

4 steaks, 1" thick

1/2 bottle Lowenbrau Dark

1 onion, chopped

1/2 lemon

1/2 c. Worcestershire sauce

 

Marinate 6 hours. Grill direct over coals.

 

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1093737 -- WOODCHUCK MEAT PIE

 

 

 

1 woodchuck

1/4 c. onion

1/4 c. green pepper

1/2 tbsp. minced parsley

1 tbsp. salt

1/8 tsp. pepper

4 1/2 tbsp. flour

3 c. broth

Biscuits

1 c. flour

2 tsp. baking powder

1/4 tsp. salt

2 tbsp. fat

1/4 c. milk

 

Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion, green pepper, parsley, salt, pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits: Sift the flour, baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven, 400 degrees, bake 30 to 40 minutes or until dough is brown. Serves 6.

 

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1093738 -- WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE

 

 

 

1 woodchuck

1 c. bread crumbs

1/4 c. ground onion

1 tsp. salt

1/8 tsp. pepper

2 eggs

3 tbsp. fat

1 c. catsup

1/4 tsp. Worcestershire sauce

 

Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees, for 1 hour.

 

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1093739 -- FRIED WOODCHUCK

 

 

 

1 woodchuck

1 tbsp. salt

1 c. flour

3 tbsp. fat

 

Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown. Serves 6.

 

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1093740 -- MUSKRAT AND ONIONS

 

 

 

1 muskrat

1 1/2 tsp. salt

1/4 tsp. paprika

1/2 c. flour

3 tbsp. fat

3 lg. onions, sliced

1 c. sour cream

 

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.

 

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1093741 -- MUSKRAT MEAT LOAF

 

 

 

1 1/2 lbs. ground muskrat

2 eggs, beaten

1/8 c. dry crumbs

1 c. evaporated milk

1/4 onion, minced or grated

1/4 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

1 tsp. Worcestershire sauce

 

Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours. Serves 6.

 

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1093742 -- SAUCE FOR VENISON

 

 

 

2 tbsp. fat

1 tsp. minced onion

1 tbsp. flour

3 tbsp. vinegar

Raw marinade

2 c. red wine

Salt & pepper

2 tbsp. currant jelly

 

Remove cooked venison, pour over top. Taste; add salt and pepper if desired.

 

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1093743 -- RAW MARINADE

 

 

 

2 med. onions, thinly sliced

1 carrot, pared, thinly sliced

2 shallots, minced (opt.)

2 stalks celery

1 clove garlic

1 tsp. salt

1/4 tsp. dried thyme

2 bay leaves

12 whole black peppers

2 whole cloves

2 c. red or white wine

1/2 c. salad oil

 

Mix them, pour over venison or any furred game as recipe directs. Refrigerate 24 hours or longer before cooking.

 

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1093744 -- QUICK SAUCE FOR FURRED GAME

 

 

 

2 tsp. minced onion or shallots

2 tbsp. butter or margarine

2 tbsp. flour

2/3 c. red wine

1 1/3 c. strained raw marinade

2 tsp. currant jelly

Salt

 

Mix thoroughly, add flour, butter, onion and cook for 2 minutes. Add wine. Slowly stir in marinade. Cook until thickened then pour over game.

 

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1093745 -- COOKED MARINADE

 

 

 

1 qt. water

1 1/2 c. vinegar

2 onions, chopped

1 carrot

1 clove garlic

1 tsp. dried thyme

4 sprigs parsley

12 whole black peppers

1 tbsp. salt

 

Put in a saucepan and bring to a boil. Simmer, covered 1 hour. Cool. Pour over any furred game. Refrigerate for 24 hours or longer before cooking.

 

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1093746 -- MOOSE STEAK

 

 

 

1/2 c. onions, chopped fine

2 tbsp. butter

4 moose steaks

1 c. chopped mushrooms

2 tbsp. flour

1/2 c. sour cream

 

Brown onions in butter; sear steaks on both sides. Cover; simmer for 30 minutes. Add mushrooms. Stir flour in sour cream; add to skillet. Cover; simmer for 20 minutes longer. Yield: 4 servings.

 

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1093747 -- WILD RICE

 

 

 

1 c. wild rice

4 c. water

2 cubes chicken or beef bouillon

1/2 tsp. salt

 

Boil and simmer 1 1/2 to 2 hours. Stir. Add: 1 can cut up mushrooms

1 can mushroom soup

 

Season, salt and pepper. Heat and serve.

 

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1093748 -- FRICASSEED RACCOON

 

 

 

1 raccoon

2 tbsp. salt

1/2 tsp. pepper

1 c. flour

1/4 c. fat

2 c. broth

 

Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.

 

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1093749 -- RACCOON MEAT LOAF

 

 

 

1 raccoon

1/2 c. cracker crumbs

1/2 c. ground onion

1 1/2 tbsp. salt

1/2 tsp. pepper

2 eggs

1/4 tsp. thyme

1 c. evaporated milk

 

Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.

 

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1093750 -- BAKED RABBIT

 

 

 

One rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Crisco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours.

 

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1093751 -- BAKED STUFFED RABBITS WITH CARROTS

 

 

 

3 or 4 average potatoes

2 tbsp. butter

1 tsp. salt

1/2 tsp. pepper

1 tsp. dried summer savory

1 c. finely chopped celery

1 rabbit

2 lg. carrots, quartered

1 lb. bacon

1 or 2 c. hot water

 

1. For dressing, mash potatoes to make a pint, season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew up. 2. Place rabbit on rack of baking pan with legs folded under body and skewer in this position. 3. Place quartered carrots beside it on the racks. 4. Put pan in 400 degree oven and after first 10 minutes pour 1 or 2 cups hot water over body, continue cooking until done. 5. Shortly before done, remove bacon and let rabbit burn.

 

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1093752 -- BARBECUED RABBIT

 

 

 

1 (2-3 lb.) rabbit

Celery tops

1 med. chopped onion

2 tbsp. butter

1 garlic clove, chopped

1/2 c. chopped celery

3/4 c. water

1/4 c. dry wine

1 c. ketchup

2 tbsp. vinegar

2 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. pepper

 

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.

 

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1093753 -- BRAISED RABBIT

 

 

 

3 1/2 - 4 lb. rabbit

Salt & pepper

About 1/2 c. flour

Butter, salad oil or other fat

About 3 tbsp. onion, sliced, 1/2 c.

(opt.)

Liquid, 1-2 c.

 

Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned.

 

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1093754 -- MOMMA'S HUNTER CHICKEN

 

 

 

2 (4 lb.) partridges

4 sm. onions

5 tbsp. olive oil

1/2 c. flour

1 clove garlic, chopped

1 c. canned tomatoes

1 c. sliced mushrooms

1 lg. green pepper

Salt & pepper to taste

 

Cut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6.

 

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1093755 -- PARTRIDGE IN WINE

 

 

 

Cut and wash two partridges; roll in flour, salt and pepper. Brown in 1/3 cup salad oil, in a heavy skillet. Arrange pieces in a large casserole, spoon 1 cup cultured sour cream over all. Pour 1 1/2 cups cooking sherry over this. Bake at 305 degrees for 1 1/2 hours.

 

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1093756 -- PHEASANT

 

 

 

1 pheasant

1 qt. boiling water

3 stalks celery

1 onion

1 tsp. salt

1/8 tsp. pepper

4 strips bacon

1 c. water

 

Clean pheasant, pour boiling water over it. Put celery and onion on bird. Don't stew up. Rub bird with salt and pepper. Add 1 cup water, cover and bake in oven at 350 degrees.

 

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1093757 -- BAKED WOODCHUCK

 

 

 

Cut the birds into serving pieces and dip the pieces in milk. Roll them in flour, brown them in hot cooking oil in a skillet. Salt and pepper the pieces. Place them in a casserole and cover them with either sweet or sour cream. Bake at 350 degrees until tender.

 

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1093758 -- BRAISED PHEASANT WITH CABBAGE

 

 

 

1/4 lb. piece fat salt pork

1 pheasant (an older one)

2 slices fat salt pork

1 tsp. pepper

1 onion, studded with cloves

1 faggot

2 c. hot water

1 med. head cabbage

Savory (opt.)

1 carrot, pared

1 knockwurst or frankfurters

1 c. hot water

 

Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

 

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1093759 -- BROILED QUAIL

 

 

 

Preheat broiler, with pan in place, 10 minutes. Finish cleaning quail; split. Sprinkle with salt; spread with butter or margarine. Place with skin side up, on heated broiler pan. Broil 5 minutes; turn; broil 6 to 7 minutes. Remove to platter.

 

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1093760 -- CROW CASSEROLE

 

 

 

1/2 dozen crow breasts

1 qt. sauerkraut

1/2 dozen strips bacon

1/3 c. chopped onion

 

In skillet brown the crow breasts, then place them on a 1 1/2" layer of sauerkraut in bottom of a casserole. Cover each piece of meat with a strip of bacon and sprinkle the onion over them. Cover the breast with another layer of sauerkraut and pour sauerkraut juice over it. Bake two hours in oven heated to 350 degrees.

 

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1093761 -- GLAZED ROAST DUCKLING

 

 

 

1 ready to cook duckling

1/2 recipe bread stuffing

1/2 c. sugar

Few grains salt

1 tsp. cornstarch

1(6 oz.) can frozen orange juice

concentrate, thawed

 

Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.

 

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1093762 -- MARINADE (MEAT)

 

 

 

2 tbsp. oil

2 tbsp. lemon juice

1/2 c. soya sauce

 

Combine. Pour over meat and allow to stand for 2 hours. Use sauce for basting.

 

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1093763 -- MARINADE (MEAT)

 

 

 

4 tbsp. oil

5 tbsp. soya sauce

1 tbsp. Worcestershire sauce

Tabasco sauce to taste

1 med. onion, chopped

3 tbsp. lemon juice

1/2 tsp. pepper

 

Combine ingredients and bring to a boil.

 

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1093764 -- MARINADE (MEAT)

 

 

 

1/2 c. tomato catsup

3 tbsp. A-1 Sauce

2 tbsp. brown sugar

2 tbsp. vinegar

2 tbsp. oil

1/4 c. water

1 tsp. salt

 

Combine ingredients and bring to a boil. Use sauce for basting.

 

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1093765 -- MARINADE (MEAT)

 

 

 

1/2 c. red sweet wine

1 tsp. Worcestershire sauce

1 garlic clove or 2 tsp. garlic juice

1 tbsp. vinegar

1/4 c. tomato catsup

1 tbsp. sugar

1/2 tsp. salt

 

Combine ingredients. Boil. Cool. Marinate meat in sauce.

 

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1093766 -- BRAISED BEAR

 

 

 

Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add the following: 1/2 tsp. garlic salt

1/2 tsp. onion salt

Dash of pepper

1/2 tsp. chili powder

 

Cover and simmer for 2 to 3 hours, until tender. Add: 4 sliced onions

2 cans tomato soup

 

Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.

 

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1093767 -- BEAR STEAK

 

 

 

Marinate steak for 24 hours; wipe dry. --SAUCE:--

 

4 sliced onions

3 tbsp. butter

1 c. water

Salt & pepper to taste

1 clove garlic, crushed

3 tbsp. chives

1 tsp. prepared mustard

2 tbsp. tomato paste

1 dash of Worcestershire sauce

 

Saute onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sauteed mushrooms.

 

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1093768 -- BARBECUED BEAR

 

 

 

1 (2-3 lb.) bear roast

Salt & pepper

1 clove garlic

2 tbsp. brown sugar

1 tbsp. paprika

1 tsp. dry mustard

1/4 tsp. chili powder

1/8 tsp. cayenne pepper

2 tbsp. Worcestershire sauce

1/4 c. vinegar

1 c. tomato juice

1/4 c. catsup

1/2 c. water

 

Place roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings.

 

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1093769 -- ROAST WILD GOOSE

 

 

 

1 wild goose

Salt & pepper

1 tbsp. vinegar

1 onion

Flour

 

Clean goose well, season with salt and pepper and vinegar. Place an onion in cavity. Let stand overnight. Remove onion. Dredge with flour and place in roasting pan in slow oven, 325 degrees. Roast uncovered until tender and browned, 20 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing if desired.

 

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1093770 -- SMOTHERED CROW

 

 

 

Sportmen learn that the crow as well as being an exclusive target, are good to eat. Young birds are best. In a skillet, fry a clove of garlic in bacon fat. Remove. Roll bird in flour and season with salt and pepper. Place in a skillet, brown on both sides, cover and occasionally add a bit of water. Cook until tender. Season with H.P. Sauce or Worcestershire sauce. Serve.

 

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1093771 -- ROAST GROUSE

 

 

 

Grouse are very dry birds and need larding to make them palatable. Clean bird and wipe with damp cloth. Cover completely with strips of bacon. Roast in moderate oven, 350 degrees, until tender. About 1 hour. Baste frequently. Just before serving, remove bacon, brush bird with melted fat, dredge with flour and return to the oven to brown. Gravy is served with grouse. Use the thickened juices from the roasting pan.

 

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1093772 -- QUAIL BAKED IN WINE

 

 

 

1/2 c. fat

2 sm. onions, minced

2 whole cloves

1 tsp. peppercorns

2 cloves garlic, cut fine

1/2 bay leaf

6 quail, cleaned & trussed

2 c. white wine

1/2 tsp. salt

1/8 tsp. pepper

Few grains cayenne

1 tsp. minced chives

2 c. cream

 

Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce and add cream and heat to boiling point. Pour over quail.

 

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1093773 -- CANADIAN WILD GOOSE

 

 

 

6-7 lb. goose

1/2 lb. sliced mushrooms

2 tbsp. butter

Onion-celery dressing or onion-apple

dressing

1 can consomme soup

 

Clean, singe, wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake, uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees; cover and bake 1 more hour. Meanwhile, saute the mushrooms in the butter. Stir in the consomme soup. Simmer 5 minutes. Pour over goose, cover and bake about 1 hour more, or until well done. Makes about 6 servings. Follow package directions on ready-to-use stuffing mix.

 

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1093774 -- SAUERKRAUT-STUFFED ROAST DUCK

 

 

 

1 qt. sauerkraut

2 apples, chopped

1 med. onion, chopped

1 lb pork spareribs

1/4 tsp. salt

Dash of pepper

 

Prepare duck. Soak 2 hours in solution of cold water and 1 cup vinegar. Dry and season with salt and pepper. Leave overnight in a cool, dry place. Cook together sauerkraut, apple, onion and ribs, cook until ribs fall from bones. Use this mixture as a stuffing for ducks. Cook duck until tender and golden brown.

 

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1093775 -- BAKED PRAIRIE CHICKEN

 

 

 

1 prairie chicken

1/4 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. savory

Dash of thyme & basil

Slice bacon

1/4 c. butter

 

Dredge bird with flour, salt, pepper and savory. Sprinkle thyme and basil on strip of bacon; roll up and fasten with toothpicks. Place bacon roll in body cavity and close the opening. Brown bird in melted butter in skillet. Transfer to baking dish. Cover and bake in 325 degree oven for 60 minutes or until tender. Make gravy with milk or light cream, if desired.

 

------------------------

 

1093776 -- FRIED PRAIRIE CHICKEN

 

 

 

1 young prairie chicken

Salt & pepper

Flour

4 tbsp. fat

 

Clean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and pepper and dredge with flour. Cook chicken slowly in hot fat. When chicken is brown and tender, about 1 hour; remove to a hot platter. Make cream gravy and serve with the prairie chicken.

 

------------------------

 

1093777 -- BAKED PIGEON WITH MUSHROOM SOUP

 

 

 

Dressed pigeons

Salt & pepper

Melted butter

1 can mushroom soup

 

Split down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 hour, basting with melted butter. When done, heat 1 can mushroom soup and pour over. Bake 1/2 hour or more and serve.

 

------------------------

 

1093778 -- WILD RICE STUFFING

 

 

 

1/2 c. raw wild rice

Giblets from bird

1 sm. onion

1 tbsp. fat or salad oil

1/4 lb. sausage meat

1 tsp. salt

1/2 tsp. powdered sage

 

Soak wild rice in cold water to cover overnight in the top part of the double boiler. In the morning, drain off water; place rice over boiling water and cook, covered, 10 minutes. Meanwhile, clean and wash giblets, then put through a food chopper with onion, using medium blade. Melt fat in skillet and saute giblets, onion and sausage in it for 10 minutes or until sausage is cooked. Add wild rice, salt and sage and cook for 2 minutes longer. Use to stuff body cavity of a wild pheasant weighing 1 1/2 pounds minus head, feet and organs.

 

------------------------

 

1093779 -- ROAST PHEASANT

 

 

 

Salt

1 whole young pheasant

1 bay leaf

3-4 celery leaves

4 slices bacon

1/3 c. salad oil

1/2 c. mushroom pieces

1 lg. onion, sliced

 

Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon; secure in place with string. Place pheasant in roaster. Pour salad oil over pheasant. Add mushrooms and onion slices. Bake at 350 degrees for 1 hour and 30 minutes. Turn pheasant at 30 minutes intervals, basting with drippings from pan. Place on platter; remove string, celery leaves and bay leaf. Garnish with spiced apples and parsley.

 

------------------------

 

1093780 -- WILD PHEASANT ON RICE

 

 

 

1 pheasant, cut up

Salt & pepper

1 c. flour

1 c. shortening

1 pkg. brown gravy mix

1 pkg. onion gravy mix

1 c. rice

2 c. water

 

Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy mix as directed on package. Pour over pheasant; cover. Bake at 300 degrees for 2 hours. Pheasant may be cooked in pressure saucepan for 45 minutes at 15 pounds pressure. Place rice, 1 teaspoon salt and water in saucepan; cover. Bring to a boil; reduce heat and simmer for 1 4 minutes. Serve with pheasant. Yield: 4 servings.

 

------------------------

 

1093781 -- PHEASANT SUPREME

 

 

 

3/4 c. butter

1/2 c. flour

4 c. milk

1/2 tsp. salt

1/4 tsp. pepper

1 can green asparagus

1 c. grated aged cheese

1 can pimiento, chopped

4 c. cooked pheasant, chopped

3 c. Ritz cracker crumbs

4 hard cooked eggs, chopped

 

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup Ritz crumbs in a lightly buttered 2 quart casserole; add a layer of white sauce, pheasant and asparagus. Repeat layer ending with white sauce; top with crumbs. Pour 1/4 cup melted butter over top. Bake at 350 degrees for 30 minutes or until top is browned.

 

------------------------

 

1093782 -- SOUTH DAKOTA ROAST PHEASANT

 

 

 

1 pheasant, cut into serving pieces

1 tsp. salt

1/2 c. cooking oil

White cooking wine (opt.)

3/4 c. flour

1/4 tsp. pepper

1 c. sweet or sour cream

 

Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 hours or until tender. Add water as needed; baste occasionally with cream and drippings. Add a small amount of white wine the last 30 minutes of baking time to tenderize and add flavor.

 

------------------------

 

1093783 -- BAKED PHEASANT WITH RICE

 

 

 

Breasts, legs & thighs of 2 pheasants

3/4 c. uncooked rice

1 tbsp. grated onion

2 tsp. chicken stock base

1/2 stick butter (1/4 lb.)

Salt & pepper to taste

1 ( 3oz.) can mushrooms

2 c. water

 

Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and juice. Place pheasant on rice mixture, add chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6. Wild rice may be used.

 

------------------------

 

1093784 -- PHEASANT A LA LORRAINE

 

 

 

1 c. finely chopped scallions, with top

1 c. chicken bouillon

1 tsp. salt

1 1/2 c. heavy cream

1/2 c. butter

1 pheasant, cut in half

1 sliced carrot

Pepper to taste

3 tbsp. horseradish

 

Cook scallions in 1/4 cup butter in heavy iron skillet over low heat until soft, but not brown. Remove from heat. Add rest of butter and pheasant. Cover and cook over low heat until golden brown on both sides. Put pheasant into baking dish. Add scallions, bouillon, carrot, salt and pepper. Cover and bake 1 hour, basting frequently. Remove pheasant. Pour a mixture of cream and horseradish into the baking dish. Stir gently. Put pheasant in sauce in pan. Bake, uncovered for 30 minutes in 275 degree oven. Place pheasant on serving platter. Strain sauce, salt to taste and serve in sauce boat. If desired the sauce may be flamed by heating 1/2 cup French brandy, light by match and pour over pheasant. Serves 4 to 5.

 

------------------------

 

1093785 -- BARBECUED PHEASANT

 

 

 

1 pheasant, cut up

1/2 c. oil

2 tsp. salt

1 tsp. pepper

1 tbsp. paprika

1/2 c. flour

3/4 c. water

3/4 c. ketchup

2 tbsp. grated onion

1 tsp. garlic salt

1 tsp. chopped parsley

 

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; bring to boil. Pour over pheasant. Bake at 300 to 325 degrees for 1 hour.

 

------------------------

 

1093786 -- DEVILED BIRDS

 

 

 

Here is a good way to get rid of your leftovers. Mix: 1/2 oz. butter

1/2 tsp. mustard

1/4 tsp. cayenne

1/2 tsp. salt

Dash of pepper or 1/4 tsp. chili

powder

 

Cut the meat fine. Add mixture and heat well in fry pan.

 

------------------------

 

1093787 -- VENISON PATTIES

 

 

 

1 lb. venison

1/2 lb. chopped bacon

 

Add small minced onions, salt and pepper, 1/2 teaspoon grated lemon peel, 1/8 teaspoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by hand. Form into 3" roll, cut into slices and fry.

 

------------------------

 

1093788 -- GAMEBURGER CASSEROLE

 

 

 

Take 2 or 3 pounds of ground meat from any game animal and brown a little in pan. Then put in casserole. Slice 1 onion on this and fill casserole with thinly sliced raw potatoes. Salt and pepper. Over this pour 1 or 2 cans of cream of mushroom soup or cream of celery soup. Bake until potatoes are tender.

 

------------------------

 

1093789 -- PIQUANT MEAT LOAF

 

 

 

3/4 c. dry bread crumbs

1 c. milk

1 1/2 lbs. ground meat

1 onion, chopped & parboiled

2 eggs, slightly beaten

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. sage or poultry seasoning

 

Soak crumbs in milk, add meat, eggs, onions and seasonings. Pack lightly in greased loaf pan. Spread with sauce and bake from 1 hour to 1 1/4 hours at 350 degrees. --SAUCE: --

 

Combine: 4 tbsp. brown sugar

5 tbsp. ketchup

1/2 tsp. nutmeg

1 1/2 tsp. dry mustard

 

Pour meat over loaf.

 

------------------------

 

1093790 -- VENISON

 

 

 

1 c. mushrooms

1 c. onions

 

To every 4 pounds venison. Cut venison in thin slices, fry in butter. Mix cut (finely) onions and mushrooms; fry. Put layer of venison and onion and mushrooms. Mix alternately in baking dish. Bake in 300 degree oven for about 2 hours.

 

------------------------

 

1093791 -- VENISON BARBECUE

 

 

 

Haunch or chuck of deer

1/4 c. vinegar

1/8 c. brown sugar

1/2 c. butter, melted

1 c. water

1/2 c. catsup

2 tbsp. Worcestershire sauce

1 clove garlic, crushed

5 tbsp. onion juice

 

Marinate meat in mixture of vinegar and brown sugar. Remove and rub with salt. Dredge in flour and brown in frying pan. Combine remaining ingredients and pour over meat in roaster. Bake for 30 minutes per pound at 350 degrees, basting frequently.

 

------------------------

 

1093792 -- VENISON ROUND STEAK

 

 

 

2 round steaks

 

Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer, until tender. Keep adding water. When tender, make gravy right with the meat.

 

------------------------

 

1093793 -- COUNTRY STYLE VENISON STEAKS

 

 

 

6 venison steaks, cut 1/2" to 5/8"

thick

Salt & pepper

Charcoal seasoning

Butter, not margarine

 

One hour before broiling sprinkle both sides of steak generously and salt and pepper and add charcoal seasoning. Preheat skillet. Melt butter. Pan broil steaks on medium high heat for 3 to 5 minutes per side. Fry steaks separately or 2 at a time, don't over cook, use plenty of butter as venison is a lean meat. Serve while hot. Serves 6.

 

------------------------

 

1093794 -- DEER AND SAUSAGE CASSEROLE

 

 

 

13 lbs. deer meat, ground

1/4 lb. mild pork sausage

Garlic

Onion, chopped

Pepper

Sweet basil

1 green pepper, chopped

18 oz. can sliced mushrooms

1/4 oz. uncooked elbow macaroni

1/4 c. olive juice

1/2 c. ripe olives, sliced

2 lg. cans tomatoes

15 oz. can white kernel corn, drained

1/2 lg. American cheese, grated

 

Brown deer meat and sausage in large skillet. Crumble meat; pour off excess fat. Add garlic, onion, pepper, sweet basil and remaining ingredients; stir to combine. Place in 12"x14"x3" baking dish. Cover generously with Parmesan cheese. Bake at 350 degrees for 45 minutes. Cover with foil, uncover, cook until nice crust forms on top, approximately 15 minutes. 8 servings.

 

------------------------

 

1093795 -- BAKED VENISON HEART

 

 

 

1 venison heart stuffing

1 onion

1 1/2 tsp. salt

1/2 tsp. pepper

2 c. dry bread crumbs

1/2 onion, diced

1/2 c. celery, diced

2 tsp. poultry seasoning

1/2 tsp. salt

1/2 tsp. pepper

1/2 c. melted oleo

 

Wash heart and stuff it. Bake at 400 degrees for 1 hour, covered with foil.

 

------------------------

 

1093796 -- BRAISED VENISON

 

 

 

Venison, round rump

Chuck or heel or round, 4-5 lbs.

Seasoned flour, 1/4 c.

Venison drippings or chopped suet,

1/4 c.

1 onion, sliced

1 c. water or tomato juice

 

Choose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown the meat evenly on all sides; slip a rack under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rack is not used, turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.

 

------------------------

 

1093797 -- STUFFED PARTRIDGE

 

 

 

3 partridges

Fat salt pork

4 tbsp. melted butter

Toast

Watercress

1/3 c. white sherry

 

Put birds in casserole dish, add 1/4 cup pork. Put in oven, 375 degrees, and cook, uncovered for 5 minutes, basting 3 times with butter. Pour sherry, cover and cook 25 minutes (heat 350 degrees). Serve on toast, garnish with watercress.

 

------------------------

 

1093798 -- SAVORY PHEASANT

 

 

 

2 pheasant, cut into serving pieces

Butter

1/2 c. sweet vermouth

1/8 tsp. cinnamon

Dash of freshly ground pepper

Buttered toast

Seasoned flour

2 onions, chopped fine

1 tsp. tomato paste

1 tsp. salt

Soft butter

 

Dust pheasant with seasoned flour. Brown in butter; transfer to large casserole or roasting pan. Add onions to butter in skillet; cook until transparent but not brown. Add vermouth, tomato paste, cinnamon, salt and pepper. Cook for a few minutes; then pour around pheasant. Spread pieces of pheasant with soft butter; bake at 350 degrees for 1 hour or until meat is tender. Arrange pieces of buttered toast on hot platter; pour 1 spoonful of sauce from casserole over each piece. Lay pheasant pieces on top. Garnish with watercress. Serves 6.

 

------------------------

 

1093799 -- SMOTHERED PHEASANT

 

 

 

Clean bird; cut up; roll in seasoned flour. Put in oven, brown pieces on both sides in 1/2 cup hot fat, turning once. Top with 2 cups chopped onions. Pour over 1 cup water, milk or light cream, cover tightly. Cook top of range over low heat or bake at 325 degrees until tender about 1 hour. Make gravy from drippings. Serve 3 to 4.

 

------------------------

 

1093800 -- WILD GOOSE

 

 

 

6-8 geese

6-8 lb. goose

Salt, pepper, poultry seasoning to

taste

8 med. unpeeled baking potatoes

2 (8 oz.) 7-Up or Sprite

8 med. carrots

8 sm. unpeeled baking apples, cored

Sugar

Raisins

 

Place prepared goose in large roaster; season inside and out with salt, pepper and poultry seasoning. Pour in 7-Up; lay potatoes, carrots and apples around goose. Place 2 tablespoons sugar and 10 to 12 raisins in each apple. Place cover on roaster; bake 2 to 3 hours in 400 degree oven. Serves 8.

 

------------------------

 

1093801 -- ROAST PARTRIDGE

 

 

 

4 partridges, dressed

1 c. milk

1 tsp. salt

1/4 tsp. pepper

1 lemon rind

8-10 slices bacon

 

Wash birds in milk, drain and pat dry. Season with salt and pepper. Place strips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip of aluminum foil, roll edges to make a tight package. Bake in 400 degree oven for 40 minutes, then open foil for 10 minutes to brown the birds.

 

------------------------

 

1093802 -- ROAST WILD DUCK

 

 

 

Clean, wipe and dry the ducks. Sprinkle generously with flour, salt and pepper. Place whole peeled onion inside each duck and place them in self basting roaster. Fasten with toothpicks. Place 2 or 3 strips of bacon across each bird. If desired, ducks may be stuffed with wild rice dressing made by boiling wild rice and seasoning with salt, pepper and chopped onions. Cover bottom of roaster with water. Cover tightly and roast in oven at 350 degrees for 1 1/2 hours to 2 hours, depending on the number and size of ducks. Remove cover of roaster for last 15 to 20 minutes before taking from oven to allow skin to brown.

 

------------------------

 

1093803 -- ROAST WOODCOCK

 

 

 

Woodcock can be roasted whole as you would grouse. Place the cleaned birds on a rack in a roasting pan and place in an oven preheated to 375 degrees. Baste them occasionally with butter. They should be tender in 25 to 30 minutes.

 

------------------------

 

1093804 -- ROAST GOOSE

 

 

 

Wash through inside and out with clear water. Rub inside with 1 1/2 teaspoons salt; stuff; truss by folding the wings back and tying them so cord is drawn tightly across the back. Tuck neck skin under the cord. Tie legs together; rub 1 teaspoon salt over the skin. Lay breast side up in baking pan. Bake in moderate oven, 325 degrees to 350 degrees for 1 hour. Pour off fat from time to time; cook until very tender, 3 to 4 hours for 10 to 12 pound goose.

 

------------------------

 

1093805 -- ROAST GUINEA HEN

 

 

 

Finish cleaning small young guinea hen; with string tie legs and wings close to body. Roast, uncovered at 450 degrees; sprinkle with salt and pepper. Cover breast with slices of fat salt pork or bacon, then after place in oven; put 1/4 cup salad oil over all.

 

------------------------

 

1093806 -- ROAST QUAIL

 

 

 

6 quail

6 lg. oysters

Strips of bacon

Salt & pepper

Flour

Butter or other fat

 

Dress, clean and stuff each bird with one large oyster. Truss, season and dredge with flour. Cover breast and legs with strips of bacon. Bake as directed for larded grouse, allowing 15 to 20 minutes of cooping. Serve with hot spiced crabapples. Serves 6.

 

------------------------

 

1093807 -- PICKLED PARTRIDGE

 

 

 

6 partridges, cleaned

4 whole onions

6 carrots, sliced

2 cloves garlic

2 sprigs thyme

1 tbsp. peppercorns

1 pt. vinegar

1 pt. olive oil

Salt to taste

 

Place birds breast side down in a saucepan; cover with remaining ingredients. Cook over high heat to boiling; reduce heat and simmer 1 to 2 hours. Cool, reserving liquid, remove bones and dice meat. Place meat and juice to cover in an air tight jar. Serve meat cold on crackers or cocktail breads.

 

------------------------

 

1093808 -- QUAIL

 

 

 

Take a roasting pan, butter it liberally and melt the butter. Season the quail with salt and pepper and any other seasonings desired and place in the pan; cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven, 475 degrees and bake for about 15 minutes. Reduce to moderate heat, 350 degrees and bake until done. During the baking, be sure to baste often with the juices and butter. Can be served with gravy made from the juices.

 

------------------------

 

1093809 -- ROAST DUCKLING WITH LEMON GLAZE

 

 

 

2 ducklings (4-5 lbs. each)

1/2 tsp. salt

Freshly ground black pepper

1/2 c. honey

1/4 c. lemon juice

1 lemon

 

Rub cavity of ducklings with salt and pepper; skewer the cavities and truss the birds with soft cord.

 

------------------------

 

1093810 -- VENISON PASTIES

 

 

 

--FILLING:--

 

1 1/2 steak, cubed

3 c. potatoes, sliced thin

1/2 c. finely grated carrot or

rutabaga

1/2 c. chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. butter

Instant unseasoned meat tenderizer

 

--CRUST:--

 

3 c. flour

1/3 c. shortening

Pinch of salt

1/3 c. water

 

Mix together filling ingredients. Do not allow to stand too long or potatoes will turn dark; set aside. Make crust using flour, shortening and salt. Mix well. Gradually mix in water, using a fork. Pat together into a ball. Divide into 4 smaller balls and roll dough out to the size of an 8" pie plate. Place 1 cup mixed filling on half of the rolled crust; fold over and seal edges. Brush with milk and bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Serve with a brown gravy if desired. (Pat's favorite.)

 

------------------------

 

1093811 -- ROAST VENISON

 

 

 

Start heating oven to 450 degrees. Heat shallow open pan in oven. Remove venison from marinade, remove skin and tough sinews. Sprinkle venison with salt, cover with slices of fat salt pork. Place in heated pan and add enough salad oil to cover bottom of pan. Roast uncovered, basting with salad oil allowing about 15 minutes per pound for medium rare meat. Or roast 45 minutes to 60 minutes for well meat. Cover 5 to 7 pound leg of venison with cooked marinade, then refrigerate at least 24 hours or longer if necessary.

 

------------------------

 

1093812 -- VENISON ROAST

 

 

 

3 lb. venison roast

3 tsp. garlic salt

2 onions

1 tsp. salt

1 tsp. pepper

 

Put roast into roasting pan with water to cover bottom of roaster. Sprinkle garlic salt evenly over roast. Cut slits into meat and slice onions, insert into slits, sprinkle salt and pepper and wrap tin foil tightly over roast. Cook at 325 degrees for 2 hours or 30 minutes per pound.

 

------------------------

 

1093813 -- MEAT: QUICK AND EASY SUPPER DISH

 

 

 

Brown 1 pound chopped venison (ground). Put venison and 1 chopped onion in bottom of a casserole dish. Pour on top of the meat 1 can of peas, drained. On top of peas pour 1 can of beef gravy. Top that with mashed potatoes. Season meat and potatoes. Bake for 30 minutes in 350 degree oven.

 

------------------------

 

1093814 -- VENISON PASTIES

 

 

 

1 lb. venison, ground up

1 med. potato, grated

1 med. onion, grated

1 med. carrot, grated

1 egg

Salt & pepper (opt.)

Pastry (favorite)

 

Stir venison, grated vegetables, eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6" circle for turnovers. Spoon meat mixture on to half of circle. Fold over and press edges with a fork to seal.

 

------------------------

 

1093815 -- ORIENTAL VENISON DINNER

 

 

 

1 1/2 lbs. venison

1 onion

1 c. celery

3 tbsp. lard or drippings

1/2 tsp. salt

1/8 tsp. pepper

1/3 c. soy sauce

2/3 c. regular rice

4 oz. water chestnuts

4 oz. can mushrooms

Water

 

Cook venison, onion, celery in lard or drippings. Pour off drippings. Add salt, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to make 2 cups. Cook. Combine and add to meat mixture. Cover and bake, for an hour or until rice is done at 350 degrees. Serves about 8.

 

------------------------

 

1093816 -- GREEN PEPPERS STUFFED WITH VENISON

 

 

 

6 green peppers

6 mushrooms, wipes & coarsely chopped

5 tsp. bacon drippings

1/8 tsp. pepper

2 1/2 c. diced left over cooked

venison

2 scallions, washed & sliced thin

1 tsp. salt

 

Wash green peppers, core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in electric oven at 350 degrees for 45 minutes. Serves 6.

 

------------------------

 

1093817 -- JERKY

 

 

 

Turning red meat into jerky is a simple process that has been in used for centuries. The process converts it to dry, hard, shriveled strips for in spite of the fact that these may look like inedible material to the uninitiated, jerky is a nourishing and tasty food. It is easily transported and especially valuable because it will not spoil. You can incidentally, but it in many food markets. You can make jerky of deer, elk or any such redmeat, by first cutting the lean meat into narrow strips. The strips should be less than half an inch thick. String the strips on a wire. Then dip them in a pot of boiling salt water. A cup of salt to a gallon of water is about right. As soon as the meat loses its red color, and this takes but a brief time, lift it from the water and drain it. At this stage you may want to add pepper or spices to suit your taste. Pepper is added by some to keep flies away during the drying process. Others keep a smudge fire of non-resinous wood (resinous woods include fir and pine) burning to keep insects away. But any fire must be carefully watched to keep from overheating the meat. Depending on the weather the meat should dry in two to four days if covered at night. As further insect protection, dry meat is sometimes hung in screened buildings where air circulates, but this kind of drying meat may require more time.

 

------------------------

 

1093818 -- VENISON MEATBALLS

 

 

 

1 lb. ground venison

1/2 c. stale bread crumbs

1 beaten egg

2 tbsp. dry onion soup mix from 1 env.

Water, if needed to make holding

consistency

 

Shape into small balls. Brown in melted shortening. Sprinkle with remainder of envelope of onion soup mix, cover with water and simmer approximately 1 hour. Add more water if necessary. Serve with rice. Good alone as an appetizer. Yield: 4 servings.

 

------------------------

 

1093819 -- VENISON MEAT LOAF

 

 

 

2 lbs. venison

1/2 lb. veal

1/2 lb. pork

2 eggs

1 c. seasoned bread crumbs

4 tbsp. Worcestershire sauce

1 (10 oz.) can tomato & green chilies

1 lg. onion, chopped

1 tbsp. dry mustard

1 tsp. parsley, chopped

1 c. burgundy wine

 

Grind venison, veal and pork together. Combine with remaining ingredients. Form into a loaf; place in an ungreased pan. Bake in preheated oven at 350 degrees for 1 hour. Yield: 6 servings.

 

------------------------

 

1093820 -- VENISON CUTLETS

 

 

 

2 lbs. venison steak

2 tbsp. sugar

1/2 c. sour cream

Worcestershire sauce

Flour

Salt & pepper

Celery salt

Bay leaf

 

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire sauce, celery salt and bay leaf. Cover skillet and cook about an hour on low heat or until tender. Serves 6 to 8.

 

------------------------

 

1093821 -- VENISON GOULASH

 

 

 

2 lbs. sm. white onions, sliced

8 oz. fat (lard or canned vegetable

shortening)

3 lbs. stewing venison, cubed

1 tbsp. margarine

1 1/2 tbsp. paprika

2 cans beef broth

Noodles (opt.)

 

Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.

 

------------------------

 

1093822 -- VENISON CACCIATORE

 

 

 

1 pt. white wine

1/2 pt. red wine

6 sm. onions

1 clove garlic, minced

6 med. tomatoes, cut into squares

2 crushed bay leaves

1 sprig each margarine & parsley

4 peppercorns

Salt

2-3 lbs. venison, cut in 2" squares

Pepper to taste

Flour for dredging

1/2 c. olive or vegetable oil

 

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Saute meat in oil until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.

 

------------------------

 

1093822 -- VENISON CACCIATORE

 

 

 

1 pt. white wine

1/2 pt. red wine

6 sm. onions

1 clove garlic, minced

6 med. tomatoes, cut into squares

2 crushed bay leaves

1 sprig each margarine & parsley

4 peppercorns

Salt

2-3 lbs. venison, cut in 2" squares

Pepper to taste

Flour for dredging

1/2 c. olive or vegetable oil

 

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Saute meat in oil until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.

 

------------------------

 

1093823 -- VENISON CASSEROLE

 

 

 

Place in bottom of casserole 2 pounds stew meat venison could be used. 6 carrots, cut in lg. pieces

3 onions, cut in lg. pieces

1 stick celery, cut in lg. pieces

 

Mix together: 2 tbsp. tapioca

1 tbsp. sugar

2 tbsp. salt

Pepper to taste

 

Sprinkle over bottom mixture. Pour 1/2 can tomato juice over other ingredients. Cook in 250 degree oven for 4 hours.

 

------------------------

 

1093824 -- DEER VENISON AND GRAVY

 

 

 

6 med. pieces venison, sirloin cuts

1 c. flour

1/4 tsp. salt

1 dash pepper

1/4 lb. pork

 

Pound venison until tender. Brown salt pork on both sides. Coat pieces of venison with flour and brown on both sides in salt pork drippings. When evenly browned add enough water to cover venison and let simmer 1/2 hour until venison is tender. Mix 1/4 cup flour and water then add to ingredients, this makes very delicious gravy over mashed potatoes. 6 servings.

 

------------------------

 

1093825 -- FRIED VENISON STEAK

 

 

 

2 lbs. venison steak

1/8 tsp. pepper

3 tsp. oil

1 pkg. onion soup mix

Flour

1/2 c. water

 

Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.

 

------------------------

 

1093826 -- VENISON PATTIES

 

 

 

1 lb. ground venison

3 c. cooked quick oatmeal

2 tsp. salt (or more if preferred)

 

Mix together and fry by tablespoonfuls on griddle, flat like pancakes.

 

------------------------

 

1093827 -- CREAMED SOUR RABBIT

 

 

 

Cut rabbit in small pieces and soak overnight in a solution of 1 cup vinegar and 1/2 cup of water. Next morning cook rabbit in the vinegar solution until done and thicken the broth with a little flour. Salt and pepper to taste and serve hot. Good with biscuits.

 

------------------------

 

1093828 -- FRIED HARE OR RABBIT

 

 

 

1 hare or rabbit

1 egg, beaten

Bread crumbs

Salt & pepper

1 c. milk or cream

2 tbsp. flour

 

Clean and dress as directed. Simmer 15 minutes and drain. When cold, cut into serving pieces. Dip into beaten egg, then into bread crumbs. Season with salt and pepper, saute in hot fat until brown on all sides. Remove to warm platter. Brown flour in fat and add milk or cream. Bring to boiling and pour over rabbit. Garnish with sliced lemon. Add parsley. Serves 4.

 

------------------------

 

1093829 -- FRIED RABBIT

 

 

 

Cut dressed rabbit servings. Pieces disjoint legs at the body and second joints. Split down center back and through breast, cutting each half into dip meat in melted butter then in crushed corn flakes. Brown in hot fat, cook slowly about 1 hour. Add hot water, cover and cook slowly about 1 1/2 hours.

 

------------------------

 

1093830 -- HASENPFEPPER

 

 

 

Rabbits, cut into servings 2 or 1 hare

2 c. vinegar

2 c. water

1/2 c. onion, sliced

6 whole peppers

10 whole allspice

8-10 cloves

1 bay leaf

1 1/2 tsp. salt

 

Wash the rabbit. Place in a bowl with vinegar, water, onion and seasonings. Cover and let stand in cool plate 3 to 8 days. Remove from spiced vinegar and let braise, using 1 to 2 cups of vinegar for liquid. Makes about 6 servings.

 

------------------------

 

1093831 -- RABBIT AND SQUIRREL

 

 

 

To prepare rabbit or squirrel, first determine if it's old or young. If it's young, just cut up into pieces, 4 legs and the back separated into two pieces, roll in flour and fry like chicken. If it is old, cut up as before and cover it with water and add salt and pepper and a good sized onion. (It helps with the wild taste.) Taste for tenderness with fork. After it is tender, remove and roll in flour and fry like chicken. If not sure about age of animal, prepare like old one, check often to make sure it doesn't cook to pieces.

 

------------------------

 

1093832 -- RABBIT STEW

 

 

 

Rabbits

1 lg. can tomatoes, mashed

1 onion, chopped

Curry powder to taste

 

Parboil rabbits, cut in pieces. Drain and dry. Then brown the pieces with salt and pepper to taste. Next prepare mixture using tomatoes, onions, curry powder, salt and pepper. Add browned rabbit pieces to mixture and stew at low temperature for 3 to 4 hours. Thicken juice with flour and water for the gravy. Meat will fall off the bones.

 

------------------------

 

1093833 -- RABBIT WITH GRAVY

 

 

 

1 rabbit, cut up

1/4 lb. salt pork

1 dash pepper

1 c. flour

1 onion, diced

 

Brown salt pork evenly on both sides. Then add evenly coated floured pieces of rabbit. Brown slowly on all sides. Add just enough water to cover rabbit, add onions and let simmer about 1 1/2 hours until rabbit is tender. Then make a mixture of flour and water. Add to ingredients to make gravy. Delicious over mashed potatoes.

 

------------------------

 

1093834 -- SIMMERED RABBIT

 

 

 

Cut rabbit in pieces. Wash, coat with flour, salt and pepper. Brown well in hot grease. Add 1 chopped onion and water to cover and about 2 teaspoons vinegar. Cover and let simmer 2 to 2 1/2 hours, adding water if necessary. Thicken more if desired.

 

------------------------

 

1093835 -- WILD RABBIT

 

 

 

Parboil rabbit, then cut in pieces, roll in flour and put in skillet to brown. Salt and pepper to taste. Pour small amount of water in skillet and steam. Pour 1/2 pint of sour cream over rabbit and let cook slowly in oven or on top of stove over low heat until tender. Take rabbit out of skillet and serve, use liquid left in skillet for gravy.

 

------------------------

 

1093836 -- WILD RABBIT IN SOUR CREAM

 

 

 

Cut rabbit into serving pieces. Season and brown in butter. Add 2 cups sour cream and simmer until tender, about 1 hour. Add more cream if necessary or cook in sour cream gravy.

 

------------------------

 

1093837 -- FRIED BEAVER

 

 

 

Use small beaver cut into pieces. Remove fat and soak beverage overnight in cold water; drain. Cook in small amount of water until tender. Then fry with bacon and seasoning salt. Try some hickory smoked seasoning salt on this.

 

------------------------

 

1093838 -- ROAST BEAVER

 

 

 

1 sm. or med. sized beaver

Baking soda

Sliced onions

Bacon

 

Remove all surface fat. Cover meat with a weak solution of soda and water. (1 teaspoon soda to 1 quart water) Boil 10 minutes and drain. Cover beaver with bacon and onions, roast until tender.

 

------------------------

 

1093839 -- BARBECUED BEAVER

 

 

 

1 plump young beaver

2 onions, sliced

1/2 c. vinegar

1 apple, peeled & halved

3/4 c. catsup

1 tsp. dry mustard

1/4 c. granulated sugar

1/4 tsp. pepper

2 tsp. Worcestershire sauce

1/2 tsp. salt

3 drops Tabasco sauce

 

Remove all fat from the beaver. Boil beaver with apple halves for 1 hour over medium heat. Drain and wipe dry. Transfer beaver to roasting pan and cover with sliced onion. Combine remaining ingredients in bowl, then pour over beaver. Bake in 350 degree preheated oven for 2 to 2 1/2 hours. Should be basted with the sauce about every 15 to 20 minutes. As sauce mixture thickens add water so it remains the consistency of gravy.

 

------------------------

 

1093840 -- SUKIYAKI

 

 

 

1 lb. wild meat or beef

1/2 head cabbage, sliced thin

1 lg. onion, sliced & broken apart

5 stalks celery, sliced in strips

1 can cream of mushroom soup

4 tbsp. soy sauce

1 can bean sprouts

1 can mushroom pieces

 

Cut meat in thin strips. Fry until brown in a little fat. Remove. Add onions, celery and cabbage and cook until near done. Add to meat. Add soup and juice from bean sprouts. Cook for 15 minutes. Add soy sauce and bean sprouts. Serve with rice.

 

------------------------

 

1093841 -- VENISON SWISS STEAK

 

 

 

1 1/2 - 2 lbs. venison steak, flour

1 pkg. dry onion soup mix, water

Salt & pepper to taste

Shortening

 

Dredge meat in flour. Melt shortening, brown meat on both sides. Sprinkle with soup mix. Cover with water. Cover tightly. Simmer 1 1/2 hours or until done on top of stove. Or bake at 350 degrees until tender. Make gravy from remaining liquid and onion.

 

------------------------

 

1093842 -- DEERBURGERS

 

 

 

2 lbs. ground lean venison

1/4 lb. suet

A handful of moist bread

Sliced onion

Seasoning

 

Mix well and fry like hamburgers.

 

------------------------

 

1093845 -- PICKLED BEETS AND ONIONS

 

 

 

4 lb. (3 qt.) sm. beets

3 med. onions, sliced

3 c. cider vinegar (5 to 6% acidity)

2 c. water

1 c. sugar

1 c. packed light brown sugar

2 sticks cinnamon (no powder)

2 tbsp. whole mixed pickling spice

1 bay leaf

2 tbsp. salt

 

Prepare quart jars. Cut off all but 2 inches of beet tops. Wash beets and leave whole with roots attached. Cook beets in enough boiling water to cover until tender, about 20 minutes; drain. Quickly plunge beets into cold water; slip off skins and remove root ends. Cut beef into 1/4 inch slices. Mix onions, vinegar, 2 cups water and the sugars. Tie cinnamon, pickling spice and bay leaf in cheesecloth bag. Stir salt and spice bag into vinegar mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Remove spice bag. Divide beet slices among hot jars. Pour boiling syrup to within 1/2 inch of tops of jars; seal. Process in boiling water bath 30 minutes. 3 quarts.

 

------------------------

 

1093846 -- BREAD AND BUTTER SLICES

 

 

 

4 qt. sliced unpared med. cucumbers

6 med. white onions, sliced (6 c.)

2 green peppers, sliced (1 2/3 c.)

3 cloves garlic

1/3 c. granulated pickling salt

5 c. sugar

3 c. cider vinegar

1 1/2 tsp. turmeric

1 1/2 tsp. celery seed

2 tbsp. mustard seed

 

Combine cucumber, onion, green pepper, and whole garlic cloves. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boil. Fill hot jars, leaving 1/2 inch headspace; adjust lids. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes 8 pints.

 

------------------------

 

1093848 -- V-4 TOMATO JUICE

 

 

 

18 lb. (7 qt.) tomatoes

1/2 c. chopped onion

1 c. chopped carrots

2 c. chopped celery

1/3 c. sugar

4 tbsp. canning salt

1 tsp. celery seed

1/4 tsp. cayenne pepper

 

Skin tomatoes, quarter, then measure. Boil; add chopped vegetables; keep boiling. Add sugar, salt, and spices. Simmer 20 minutes, uncovered. Put through a sieve. Return to pot; bring to boil. Pour into 7 quart jars. Process in water bath for 30 minutes.

 

------------------------

 

1093862 -- NANA'S GREEN CHUNK PICKLES

 

 

 

7 lb. cucumbers (any size)

2 c. vinegar

1 tsp. alum

Green liquid food coloring (or blue)

1 qt. vinegar

3 qt. sugar

3 tsp. mixed pickling spices

Brine strong enough to float an egg =

1 c. salt in 2 qt. water

 

Chunk large and prick small cucumbers. Soak cucumbers for 3 days in a brine strong enough to float an egg. Must be in a crock or an enamel ware pan, no aluminum. Drain off brine and cover with fresh water daily for the next 3 days. On the 7th day, cover cucumbers again with fresh water. Add 2 cups vinegar, alum, and food coloring as desired. Cover pan and bring to a boil. Let set for 2 hours on the burner. Drain off the liquid and pack pickles in jars. Cover with hot syrup made of 1 quart vinegar, 3 quarts sugar, and mixed pickling spices. Heat syrup to boiling. Cover pickles in jars and seal. Process in boiling water bath 15 minutes. Makes 10-12 pints.

 

------------------------

 

1093863 -- CHILI SAUCE (FOR SWISS STEAK)

 

 

 

18 lg. tomatoes

4 onions, chopped

2 green peppers, diced

1 c. sugar

2 c. vinegar

1 tsp. cinnamon

1/2 tsp. cloves

2 tbsp. salt

Pepper to taste

 

Mix all and bring to a boil. Pack into pints or quarts depending on your family needs. Seal and process in boiling water bath. Very good poured over pieces of round steak and baked.

 

------------------------

 

1093864 -- HAMBURGER SAUCE

 

 

 

1 c. Miracle Whip salad dressing

1/3 c. creamy style French dressing

1 tbsp. sugar

1/4 c. sweet pickle relish

1/4 tsp. pepper

1 tsp. dry minced onion

 

Blend and use on hamburgers. Keeps very well in the refrigerator.

 

------------------------

 

1093865 -- PORK AND BEANS

 

 

 

3 qt. dry pinto beans

1/3 c. catsup

1 tsp. salt

2 tbsp. brown sugar

Bacon, cut into sm. pieces (optional)

Onion, dried or fresh, chopped

(optional)

 

Soak beans overnight. Drain water. Cover beans with fresh water and bring to boil. Simmer while preparing jars and sauce. To each quart jar, add the catsup, salt, sugar, bacon, and onion. Fill jars 2/3 full of beans. Stir or shake beans and sauce ingredients together in each jar. Fill each jar with remaining hot liquid beans were cooked in, leaving 1-inch headspace. Wipe rims well and adjust lids and rings. Process at 10 pound pressure for 60 minutes at sea level. Change pressure as needed for higher altitudes.

 

------------------------

 

1093866 -- CHERRY RHUBARB JAM

 

 

 

5 c. rhubarb, finely cut

1 c. water

5 c. sugar

1 (21 oz.) can cherry pie filling

6 oz. cherry Jello (can use sugar

free Jello)

 

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.

 

------------------------

 

1093870 -- PHEASANT AND MUSHROOMS

 

 

 

2 pheasants, cut in serving pieces

1/2 c. pancake mix

1/2 c. margarine

2 c. mushrooms, sliced

1 sm. onion, chopped

2 chicken bouillon cubes, dissolved

in 1 c. hot water

Juice of 1/2 lemon

1 tsp. salt

1 tsp. pepper

 

Roll pieces of pheasant in pancake. Mix. Saute in margarine until brown. Remove pheasant from skillet; saute mushrooms and onions until brown. Replace pheasant, add bouillon, lemon juice and seasonings. Cover and cook over low heat about 1 hour or until tender.

 

------------------------

 

1093871 -- GROUSE OR PHEASANT STOUP

 

 

 

2 pheasants or 2 big sage, sharptail

or blue grouse or 3 ruffled grouse or partridge

2 cans Campbell's chicken rice soup

3 lg. carrots, chopped

3 stalks celery, chopped

1/2 lg. onion, chopped

1 or 2 bouillon cubes

2 qt. water

2/3 c. rice (dry, regular)

 

Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then soup and bouillon cubes. Simmer 1 hour. Add rice and let simmer another 1/2 hour. Consistency turns out somewhere between a soup and a stew. If it is too thick, add more water. Salt and pepper to taste. Tastes even better after refrigeration overnight!

 

------------------------

 

1093872 -- PHILLY SANDWICH STEAKS

 

 

 

Venison steaks

3 tbsp. butter

Onion, sliced thin

Green pepper, sliced thin

2 tbsp. Parmesan cheese

1 c. Mozzarella cheese, grated

1/2 tsp. garlic salt

1/4 tsp. black pepper

 

Melt butter in large skillet. Saute onion and green pepper just until tender. While onion mixture is cooking, combine remaining ingredients in small bowl. Remove cooked onion and peppers from skillet and set aside. Add steaks and fry on both sides. When steaks are cooked, top them with onions and peppers and then cheese mixture. Cover and cook until cheese is melted. Serve hot on fresh bread or roll.

 

------------------------

 

1093873 -- WILD DUCK IN MARINADE

 

 

 

2-3 wild ducks, quartered

1 (13 1/2 oz.) can pineapple tidbits

1/2 c. soy sauce

1 tsp. ground ginger

1/4 c. bacon drippings

1 (3 oz.) can mushrooms, drained

 

Marinate ducks overnight in mixture of pineapple, soy sauce and ginger. Wipe meat, brown in fat, place in casserole, pour on marinade and mushrooms. Bake, covered 1 1/2 hours or until tender; add water, if necessary, at 350 degrees.

 

------------------------

 

1093874 -- BROILED TENDERLOIN VENISON

 

 

 

Venison steaks

1 1/4 tsp. garlic salt

1/2 tsp. pepper

2 tbsp. soy sauce

1 tbsp. ketchup

1 tbsp. vegetable oil

1/4 tsp. crushed oregano

 

Mix all ingredients except steak in large shallow container. Add meat, cover and marinate 4 hours in refrigerator. Remove from marinade and broil or barbecue to desired doneness.

 

------------------------

 

1093875 -- JERKY

 

 

 

12 lb. meat (elk, deer, antelope)

8 oz. tenderquick

1 tbsp. garlic powder

1 tbsp. pepper

1 tbsp. Lawry's seasoning salt

1 tbsp. onion powder

 

Mix all in plastic bag with meat. Put in refrigerator for 4 hours. Smoke with apple wood or other seasoning wood, for about 4 hours on medium heat.

 

------------------------

 

1093876 -- VENISON JERKY

 

 

 

5 lb. raw meat, sliced thin

5 tsp. liquid smoke

1/2 tsp. garlic salt

1/2 tsp. MSG

5 tsp. onion salt

7 tsp. chili powder

1 1/4 c. soy sauce

1 1/4 c. Worcestershire sauce

 

Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn meat to make sure seasoning reaches all parts of the meat. Lay meat in a single layer on racks. If using a food dehydrator, use directions for meat curing. If using a conventional oven, set heat to 145 degrees. Place rack of meat in oven and leave door of oven slightly ajar, to circulate dry air. Dry 4-6 hours depending on how thin the meat is.

 

------------------------

 

1093878 -- DEER SALAMI

 

 

 

2 lb. hamburger

1/2 tsp. mustard seed (dry mustard)

1/2 tsp. garlic powder

1 tsp. peppercorns (opt.)

1/4 tsp. onion powder

2 tbsp. liquid smoke (Colgin-hickory)

3 tbsp. tender-quick (preservative)

1 c. water, sometimes it takes more

 

Mix all ingredients except water together. Form into desired size roll. Wrap in foil and place in refrigerator for 24 hours. Punch holes in bottom of foil with a toothpick or fork. Place on a broiler pan rack. Pour water in bottom of broiler pan. Bake at 325 degrees for 90 minutes. Leave in foil and store in an airtight container in refrigerator for 24 hours.

 

------------------------

 

1093879 -- CANNED VENISON

 

 

 

Venison meat

 

Cut up venison into approximately 1 1/2 inch cubes. Soak venison overnight in salt water. Next day rinse venison and drain on old towels or something absorbent. Pack quart jar 3/4 full. Add about 1/4 to 1/2 teaspoon salt. Don't add any liquid, it makes its own broth. Seal cans and boil in canner 4 hours in water bath.

 

------------------------

 

1093880 -- VENISON STROGANOFF

 

 

 

1 lg. onion, diced

1/2 lb. fresh mushrooms, cut up (or

canned may be used)

1 carton French onion dip (8 oz.)

2 tsp. beef bouillon

1 c. water

1 tsp. seasoning salt

2 cans cream of mushroom soup

1/2 stick margarine

1 lb. venison, cut in 1 inch cubes

1 lb. wide noodles, cooked

 

Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.

 

------------------------

 

1093881 -- VENISON GRAVY

 

 

 

1 venison rump

1 bottle "4 Roses"

 

Marinate a rump of venison for 24 hours with "4 Roses" to cover. Use time table for lamb, basting with "4 Roses" while it cooks in oven. When done, throw away the meat and drink the gravy.

 

------------------------

 

1093882 -- VENISON JERKY

 

 

 

2 lbs. venison cut into strips

1/2 c. soy sauce

1/4 c. Worcestershire sauce

2 tsp. Lawry's seasoned salt

2 tsp. onion powder or salt

2 tsp. garlic powder

1/2 tsp. black pepper

2 tsp. white or brown sugar

1/2 tsp. Liquid Smoke (optional)

2 tsp. Accent

 

Combine all ingredients; add meat and marinate for 6-8 hours or overnight in the refrigerator. Rinse meat lightly. Dry by blotting with paper towels. Lay meat strips on greased cookie sheet. Dry for 8-10 hours at 150 degrees until desired texture is achieved. Store in sealable plastic bags or glass jars with lids in refrigerator.

 

------------------------

 

1093883 -- DEER JERKY

 

 

 

2 lbs. beef or 3 lbs. deer strips (no

water)

 

--MARINADE:--

 

5 oz. soy sauce

Big squirt of Worcestershire sauce

1 tbsp. black pepper

1 tbsp. garlic powder

1 tbsp. salt

3 1/2 oz. liquid smoke (1/2 bottle)

1/2 tbsp. onion powder

 

Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest setting in your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.

 

------------------------

 

1093887 -- GROUND VENISON JERKY

 

 

 

5 lb. ground venison

1 1/2 tsp. Morton's Tender Quick salt

9 tsp. table salt

2 tsp. black pepper

2 tsp. garlic powder

1/2 tsp. cayenne pepper

1 1/2 tsp. cardamom

1 tsp. Accent seasoning (monosodium

glutamate)

1 oz. liquid smoke

1 oz. water

 

Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. Bake at lowest degree of heat on your oven control for 3 to 4 hours. When meat is dry, cut in strips, place in covered container and store in dry place.

 

------------------------

 

1093888 -- VENISON JERKY

 

 

 

3 lb. venison

1 tsp. salt

1 tsp. onion powder

1 tsp. garlic salt

1 tsp. black pepper

1/3 c. Worcestershire sauce

1/4 c. soy sauce

 

Cut meat into 1/2 inch strips wide by 1/4 inch thick. Mix salt, onion, and garlic salt, pepper, Worcestershire sauce, and soy sauce. Pour over meat and marinate in refrigerator overnight, 24 hours. Dry in oven 3 hours at 200 degrees.

 

------------------------

 

1093889 -- DEER JERKY

 

 

 

3 lbs. deer meat

3 c. water

2 tbsp. salt

2 tbsp. pepper

2 c. soy sauce

2 tbsp. Worcestershire sauce

2 tbsp. A-1 sauce

2 tbsp. minced garlic - garlic powder

 

Mix all ingredients together. Soak meat for 24 hours in a covered pan in refrigerator. Bake at 200 degrees for 3 hours.

 

------------------------

 

1093890 -- CARL'S VENISON JERKY

 

 

 

--SPICES:--

 

2 tbsp. black pepper, coarse

1 1/2 tbsp. onion powder

1 1/2 tsp. garlic powder

1 tsp. crushed red pepper (optional)

1 tsp. celery salt

Pinch of mustard seed (optional)

 

--MARINADE:--

 

Venison, sliced in 1/4 inch strips

1 to 1 1/2 qt. water

1 1/2 to 2 c. vinegar

1/2 c. brown sugar

1/3 c. Worcestershire sauce or soy

sauce

1/2 c. salt

 

Combine all ingredients and add venison strips. Let venison strips stand in marinade for 6 hours to overnight (longer if you wish). After marinating, set strips on cookie sheet and roll with rolling pin or glass to take out all liquid. Preheat oven to 150 degrees. Set foil on bottom of oven floor. Set venison on oven racks (toothpicks). Prop oven door open (very important). Let jerky dry 2 to 6 hours. Some pieces may take longer to dry.

 

------------------------

 

1093892 -- DEER JERKY

 

 

 

1 c. Tender Quick

1/2 c. sugar

4 tbsp. black pepper

1 tsp. liquid garlic

2 qt. water

 

Mix well and add strips of meat use Tupperware bowl, soak for 12 hours dry on cookie sheet for 8 hours, bake in oven 200 degrees, for 3 hours. Daughter-in-law

 

------------------------

 

1093893 -- TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE

 

 

 

Mix 1/2 cup vinegar and water. Soak meat in mixture for 2 hours. Rinse meat and cover with milk. Soak in milk at least 2 hours. I always leave mine in milk overnight. Great for frying steaks, makes them really tender. Prepare meat with salt, pepper and flour. We like onion powder added. Fry as you would tenderized steak.

 

------------------------

 

1093894 -- VENISON JERKY

 

 

 

3 lb. boned venison (sliced into

1/4x5" strips & fat removed)

 

2 tbsp. water

1/2 tsp. liquid smoke concentrate

(water may be substituted by

liquid smoke, for a deeper smoked

taste)

1 tsp. Tabasco sauce

1 tsp. steak sauce

Salt & pepper to taste

 

Brush strips with above liquid mixture and place in layers in crock or other heavy duty pan. Place plate and weight on top of meat. Let stand in cool place (refrigerate) overnight or at least 6 hours. Remove meat from brine, dry on paper towel. Arrange on oven racks, no closer than 4 inches from top or bottom of oven. Do no overlap meat. If meat drips, oven is too hot.

 

------------------------

 

1093895 -- VENISON MARINATE

 

 

 

1/2 c. soy sauce

1/4 c. bourbon

1 tbsp. lemon juice

1/4 c. brown sugar

Salt and pepper

 

Marinate meat for 2 days, turn often. Broil or bake or fry.

 

------------------------

 

1093896 -- VENISON MINCEMEAT

 

 

 

5 qt. ground meat (1/2 venison & 1/2

beef if desired)

5 qt. apples, chopped

3 lb. raisins

2 1/2 c. sugar

2 qt. apple cider

1 pt. molasses

1 pt. vinegar

1 tbsp. salt

1 tsp. pepper

1 tbsp. cloves

1 tbsp. allspice

4 tbsp. cinnamon

1 tbsp. nutmeg

 

Cook meat until done and store in refrigerator (in cooking juices) overnight. Mix above ingredients thoroughly in roaster and heat until cooked down (approximately 2 hours). Add 1 pint brandy and 1 pint red wine. Pack in jars and cold pack for 15 minutes. Makes 10 quarts.

 

------------------------

 

1093897 -- VENISON JERKY

 

 

 

1 qt. water

1 tbsp. Worcestershire sauce

3 tbsp. salt

2 tsp. pepper

 

Cut meat into thin strips. Soak in above mixture 25 or 30 minutes. Drain and hang in dry place to dry.

 

------------------------

 

1093898 -- MAGIC REINDEER FOOD

 

 

 

1 - 2 c. oatmeal

Glitter, lots

 

Mix oats and glitter in a plastic bag or bowl. On Christmas Eve, sprinkle this magic reindeer food on your lawn. The glitter will sparkle like magic in the moonlight. The smell of the oats will guide Rudolph and the reindeer right to your house!

 

------------------------

 

1093899 -- DEER JERKY

 

 

 

7 lbs. meat (venison or beef)

3 tbsp. salt

1/2 tbsp. pepper (coarse)

2 tbsp. chili powder

2 tbsp. McCormick Hickory smoke salt

1/3 tsp. red pepper

1/2 tbsp. garlic salt

 

Season meat and let set overnight. Cut meat with the grain, 1/4 inch thick. Smoke for 6 hours in smoker.

 

------------------------

 

1093900 -- GAME MARINATION

 

 

 

2 qt. water

1 qt. wine

3 stalks celery, cut in chunks

2 lg. onions, cut in chunks

2 carrots, cut in chunks

2 bay leaves

3 tbsp. pickling spice

1 tsp. peppercorns

1 tsp. juniper berries

 

1. Cook vegetables and spices in water until vegetables are tender. 2. Cool the mixture and add the wine. 3. Place your meat or game in marinade. 4. The meat will keep for a week to 10 days in the liquid. 5. It is good to marinate for at least 2 days before preparing the meat.

 

------------------------

 

1093901 -- RIP ROARIN' RATTLERS

 

 

 

1 rattler per person

1/2 c. tomato chow chow

1 tbsp. chili powder

1 tbsp. oil

1 tbsp. molasses

2 tbsp. finely grated green pepper

Salt & pepper to taste

Juice of 1 lemon

2 tbsp. Worcestershire

 

Wash, dry and cut snake into 4 inch pieces. Mix all ingredients in a large bowl and allow meat to marinate for 2 hours. Lay snake on grill and cook slowly, basting frequently. Serve when tender.

 

------------------------

 

1093902 -- PANNED DIAMOND RATTLERS

 

 

 

2 1/2 lb. cleaned diamond back

rattlesnakes

1/4 c. yellow corn meal

1/4 c. cooking oil

Salt & pepper

 

Salt and pepper rattlesnake. Roll in corn meal and lay on wax paper. Pan fry in oil until brown on both sides. Serve with barbeque or tartar sauce.

 

------------------------

 

1093903 -- BAKED POSSUM

 

 

 

Put Possum in 55 gallon drum and feed for 3 weeks (vegetables, grain, etc.). Shoot possum between the eyes (his brain is real small, but it's around there somewhere). Scald in 140 degree water with hickory ashes and green pine needles. Scrape hair with mason jar lid. Rub down liberally with salt and pepper. Place roasting rack in pan. 1 cup water and 1/4 cup wild turkey in bottom of pan. Slow cook 2 hours (medium possum) baste often. Remove top and brown 15 minutes. Slice and serve on sweet potatoes. Feeds one Hillbilly or 150-300 city folk.

 

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1093911 -- BATTER FRIED FROG LEGS

 

 

 

1 egg, beaten

1/2 tsp. salt

2 lbs. frog legs

1/2 c. cornmeal

1/8 tsp. pepper

1/2 c. cooking oil

 

Mix the egg, corn meal, salt and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.

 

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1093940 -- PANNED DIAMOND RATTLERS A LA OKLAHOMA

 

 

 

Salt and pepper

2 1/2 lb. cleaned diamond back

rattlesnake

1/4 c. yellow cornmeal

1/4 c. cooking oil or bacon drippings

 

Salt and pepper rattlesnake to taste and roll in cornmeal. Lay separately on waxed paper. Pan fry in oil until brown on both sides. Place on heated platter and decorate with parsley or watercress. If desired, serve with tartar sauce or barbecue sauce. PERSONAL NOTE: Rattlesnake meat tastes slightly like fish. It can be bought at any gourmet shop or catch your own. Using a forked stick, place just behind the head, not close enough to be bitten. Chop off head and entrails. Skin and chop with sharp knife. Wash.

 

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1093954 -- CHEESY PHEASANT

 

 

 

2 pheasants

1 onion

1 carrot

1 celery

1 can chicken gravy

1 box Uncle Ben's cheesy-broccoli rice

Salt and pepper to taste

1/4 c. soy sauce

 

Cook onion, celery and carrots in butter until transparent. Add pheasant or chicken (deboned). Stir fry for 4 to 5 minutes. Add soy sauce and gravy. Serve over Uncle Ben's rice (directions for rice on box).

 

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1093955 -- JERKY - DRIED DEER, CHUNKY STYLE

 

 

 

Cut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch strips (1" to 1 1/2" thick) any length. Place meat in large, flat pan. Use 7 ounces Tender Quick salt to 9 pounds of meat. Rub salt in well, sprinkle with black pepper as you like. Cover pan then place in refrigerator for 3 days. Turn meat over once. Then take out of refrigerator, wash well with warm water, changing water 6 times. Place cookie rack on cookie sheet pan. Place in refrigerator to drain off a little. Then lay on wire rack and smoke in smokehouse, or can be done on deep bar-b-cue pit no heat just smoke for 2 hours. Then put back on rack in cookie sheet. Sprinkle with coarse ground black pepper. And you can sprinkle with little red pepper if you like. Put in oven and bake for 2 1/2 hours to 3 hours at 200 degrees. Turn meat over once. Ready to eat. You can put in zip lock freezer bags and freeze. (Use 1 level tablespoon salt to 1 pound meat.) We used 7 ounces salt to 9 pounds of meat. If you like more salt use more. The salt is very salty.

 

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1093956 -- BRAISED DOVES

 

 

 

1/3 c. butter

1/4 c. flour

Salt and pepper to taste

Juice of lemon

8-10 doves

 

Melt butter and flour and seasonings. Brown the flour and slowly add water and lemon juice, stirring constantly to avoid lumping. Bring the mixture to a boil and pour it over doves. Cover baking dish. Cook in 325 degree oven until tender. These may also be cooked over low heat in a tight fitting skillet. Cook in this manner for a half hour or until doves are tender through.

 

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1093957 -- VENISON JERKY

 

 

 

5 lb. venison steak cut into 1" wide &

3/8" thick strips

1/4 c. vegetable oil

1 c. teriyaki sauce

1 c. Worcestershire sauce

5 tsp. seasoned salt

1 tbsp. onion powder (not onion salt)

2 tbsp. minced garlic

2 tbsp. coarse ground black pepper

1 tbsp. liquid smoke

 

Mix oil, sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on cookie sheets and place in oven at 200 degrees for 5-6 hours or until dark brown and to desired dryness. Optional . . . omit liquid smoke and place strips of venison on wire racks and put in smoker on low heat for 5-6 hours or until desired dryness. Rosie (Rebec) Karaszewski

 

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1093958 -- WELCH RAREBIT

 

 

 

2 tbsp. butter

1/2 lb. cheese

1 egg, beaten

1/4 tsp. salt

Dash of cayenne pepper

1/2 tsp. prepared mustard

1/4 tsp. baking soda

1/2 c. thin cream

 

Melt butter in double boiler. Add cheese and stir until melted. Add beaten egg and seasonings. Add baking soda and cream. Stir constantly and when smooth and slightly thickened, pour over crackers or toast points and serve immediately.

 

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1093959 -- REINDEER FODDER

 

 

 

1 1/2 c. Rice Krispies

1 1/2 c. Kix cereal

1 1/2 c. peanut butter Cap'n Crunch

1 1/2 c. peanuts

1 lg. handful raisins

1 lb. white chocolate for melting

 

Melt chocolate and mix with rest of ingredients. Spread on lightly buttered cookie sheet. Cool and break into small chunks.

 

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1093961 -- TOM'S VENISON JERKY

 

 

 

1 1/2 lb. venison, moose

1/4 c. soy sauce

1/2 c. Worcestershire sauce

1 tsp. liquid smoke

1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. MSG

1/2 tsp. pepper

1/3 tsp. salt

 

Cut meat in strips about finger size, put meat in glass bowl with above ingredients for 24 hours. Drain on paper towels and place on flat in oven. Use lowest temperature possible (125 degrees). After 4 hours, turn meat over for 4 more hours. Leave oven door ajar to let moisture escape.

 

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1093962 -- VENISON JERKY

 

 

 

1 1/2 - 2 lbs. venison, cut into

strips (with grain), 6" long, 1 1/2" wide, 1/2" thick

 

MARINADE:

1 pkg. instant meat marinade

1/2 tsp. liquid smoke

1/4 tsp. onion powder

3/4 c. cold water

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. red pepper sauce

 

Place meat in container and cover with marinade, piercing slices deeply with fork. Marinate overnight in covered container in refrigerator. Remove meat strips, drain slightly and place on oven rack. Place rack over cookie sheet in a 150 to 175 degree oven and bake for 8 to 10 hours, leaving door slightly ajar to allow moisture to escape. Remove from oven, cool and store in an air tight container.

 

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1093965 -- VENISON JERKY

 

 

 

2 lbs. venison

 

Slice into thin strips while slightly frozen. --SAUCE:--

 

1/4 c. soy sauce

1 tbsp. Worcestershire sauce

1 tbsp. A-1 sauce

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt

1 tsp. liquid smoke

 

Marinate venison strips in sauce for one day in refrigerator. After marinating place strips on rack with aluminum foil underneath. Dry in a 200 degree oven for 2 to 4 hours. ----

 

 

 

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1093966 -- BAKED RABBITS

 

 

 

2 rabbits, cut into 6 pieces each

3 c. tomato sauce

1 tbsp. chopped parsley

1 clove garlic, diced fine

2 med. onions, diced

1/2 c. flour

Salt and pepper to taste

Worcestershire sauce

Canola oil

 

Brown onion in 1 tablespoon oil in a fry pan. In a saucepan mix tomato sauce, Worcestershire, garlic, parsley, and salt. Add onion and simmer. Dredge rabbit pieces through flour, salt, and pepper mixture, lightly. Brown rabbit on both sides and place in baking dish. Pour sauce over rabbit and bake at 325 degrees for 1 hour.

 

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1093967 -- BARB DEER SAUSAGE OR SALAMI

 

 

 

5 lb. ground venison

4 tbsp. tender quick salt

2 1/2 tsp. coarse ground pepper

2 1/2 tsp. mustard seed

2 1/2 tsp. garlic salt or 2 1/4 tsp.

garlic powder

2 tsp. liquid smoke or smoked salt

(Old Hickory smoke salt)

 

Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie sheet at 175 degrees for 8 hours, then cool and serve with crackers and beer.

 

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1093968 -- CANNED SUCKER

 

 

 

Suckers

Red vinegar

Salt

 

Soak fish in salt water for 1 hour. Rinse with clean cold water, drain cut into 4 inch pieces. Pack fish into 1 quart jars leaving 1 1/2 inches from jar top. Add to each quart 2 tablespoons red vinegar and 1 teaspoon salt. Seal jars and pressure cook for 1 hour and 45 minutes at 10 pounds.

 

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1093969 -- CASSEROLED RABBIT & SAUSAGE

 

 

 

1 rabbit

1 lb. pork sausage or 3 smoked pork

sausages

1 c. beer

1/4 c. cider vinegar

1 c. consomme or stock

1 c. browned bread crumbs or 1/4 c.

rice

1 tsp. caraway seeds

1 tsp. grated lemon peel

1 tsp. brown sugar

Salt and pepper

 

Bring to boil, then reduce heat, cover and simmer gently 2 hours. Skim off fat before making pan gravy.PAN GRAVY:

 

Blend 1-2 tablespoons flour into 2 tablespoons drippings, stirring with wire whisk until flour has thickened, until mixture is well combined and smooth. Continue to cook slowly, stirring constantly, while adding pan juices and milk, water, stock, cream, wine or beer to make 1 cup. Season the gravy with salt, pepper, dried or fresh minced herbs, grated lemon rind.

 

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1093970 -- GOLDEN BROWN FRIED RABBIT

 

 

 

2-3 lb. rabbit

1/2 c. flour

1 1/2 tsp. salt

1/4 tsp. pepper

Butter or shortening

 

Moisten rabbit meat; drain but do not dry. Shake pieces in paper bag in mixture of flour and seasonings. Place pieces in 1/4 inch of hot butter in heavy skillet turning to brown evenly on all sides. Reduce heat, cover and cook slowly 1 hour or until tender. For crisp crust on rabbit meat, uncover for last 10-15 minutes.

 

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1093971 -- JERKY

 

 

 

1 1/2 to 2 lb. boneless meat

1/4 c. soy sauce

1 tbsp. Worcestershire sauce

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. hickory flavor salt

 

Cut meat into pieces against grain. Combine seasonings until dissolved; add meat and marinate overnight or longer. Shake off excess liquid from meat; lay on rack at 200 degrees for 4 hours.

 

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1093991 -- SOUTHERN FRIED GATOR TAIL

 

 

 

1 egg

Salt to taste

Garlic salt to taste

Oil, enough for frying

1/2 tsp. Accent

1/2 to 3/4 c. milk

Pepper to taste

Flour

Gator tail

 

Skin gator tail. Clean and wash meat. Cut meat into 4-inch pieces. Beat egg and milk together. Mix salt, pepper, garlic salt, Accent and flour together. Heat oil for frying. Dip gator tail into egg mixture and then into flour mixture and place into hot oil. Cook until golden brown. Don't knock it until you've tried it.

 

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1093992 -- VENISON CHILI

 

 

 

1 c. chopped onion

4 tbsp. chopped green pepper

3 tbsp. oil

2 lbs. ground venison

1/2 c. diced celery

3 tbsp. chili powder

2 tsp. sugar

1 lg. can tomato juice

1/2 tsp. salt

1 can chili beans

 

Cook onions and green peppers in oil until tender. Add venison and cook until brown, stirring often. Add remaining ingredients and cook over low heat, 1-2 hours.

 

------------------------

 

1093993 -- VENISON JERKY

 

 

 

1/2 c. soy sauce

1/2 c. Worcestershire sauce

2 tsp. seasoned salt

2 tsp. onion powder

2 tsp. Accent

2/3 tsp. garlic powder

2/3 tsp. pepper

1 lb. venison, cut into thin strips

 

Mix all ingredients. Marinate meat in mixture overnight. Thread meat on toothpicks. Place on racks in oven at lowest temperature or 150 degrees for 6 to 8 hours until dry. (Put foil on bottom of oven to catch drippings.) Place wooden spoon in oven door so that oven is not closed completely.

 

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1093994 -- FRIED SQUIRREL

 

 

 

5 or 6 squirrels, cut up

1 c. flour

1/2 tsp. salt

1/4 tsp. pepper

Oil

 

Take 5 or 6 squirrels, cut up, and cook slowly in simmering water in a crock pot overnight. Remove meat from bones. Place chunks of meat in a plastic bag containing flour, salt, and pepper. Shake lightly, coating all pieces. Fry in hot oil until brown. Serve as is, or mix 1 can of mushroom soup and 1 can of water; heat; serve over cooked rice or noodles.

 

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1093995 -- APPLE DUCK

 

 

 

1 duck, cut in half lengthwise

2 lg. apples, cored and sliced

2 lg. onions, peeled and sliced

Salt and pepper to taste

 

In a baking dish, place the onions and apples. Put duck halves on top of onions and apples, breast side up. Cover and bake at 325 degrees for 1 hour or until duck is tender depending on size of duck. Uncover and place under broiler until duck is brown.

 

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1093996 -- FRIED DOVE

 

 

 

12 med. doves, cleaned

1/2 tsp. seasoned salt

1/2 tsp. salt

1/4 tsp. pepper

1 c. water

1/2 c. melted butter

2 tbsp. lemon juice

1 tbsp. plain flour

Cooked wild rice

 

Place doves in a large iron skillet, sprinkle with salt and pepper. Pour 1/2 cup of the water into the skillet. Cover tightly and steam over medium heat for 20 minutes. Remove lid and continue cooking until all water is gone. Serve with cooked wild rice.

 

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1093997 -- FRIED VENISON (BUCK) NUGGETS

 

 

 

2 lbs. venison steak

Salt and pepper to taste

1 c. flour

1 c. oil

 

Cut venison steak into 1/2 inch strips. Salt and pepper steak, place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.

 

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1093999 -- WILD RABBIT

 

 

 

3 cut up rabbits

 

Place pieces in glass bowl. Combine 1/4 cup white cooking wine, 2 tablespoons salt with water to cover. Soak overnight in refrigerator. 1 c. flour 2 cubes butter 1 lg. onion, chopped 1/2 c. chopped celery 1/2 tsp. curry powder 1 can mushroom soup 3/4 c. milk Pepper rabbit, roll in flour. Heat butter in skillet. Fry until golden brown. Place in baking dish. Pour off 1/2 of drippings. In same skillet add chopped onion and celery. Saute 5 minutes. Add curry powder, mushroom soup, and milk. Mix and pour over rabbit. Bake at 300 degrees for 1 hour.

 

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1094000 -- RABBIT WITH HERBS

 

 

 

1 young rabbit, cut in serving pieces

4 tbsp. butter

2 tbsp. fine chopped parsley

1 tbsp. fine chopped chives

2 tbsp. flour

1 c. dry white wine

1 c. water

1 lg. garlic clove, minced

1 tsp. dried thyme leaves

1 tsp. salt

1/4 tsp. pepper

1 (3 oz.) can sliced mushrooms,

drained

 

In a large heavy skillet, heat 2 tablespoons butter and saute rabbit until brown on all sides. While rabbit is cooking mix parsley, chives, and remaining 2 tablespoons of butter thoroughly with a fork. Sprinkle rabbit pieces with flour, cook 1 minute, stirring with wooden spoon. Add wine, water, butter-and-herb mixture, garlic, thyme, salt, and pepper. Stir over high heat until mixture starts to boil. Cover and simmer 50 minutes over very low heat, then add mushrooms. Simmer 10 minutes more. Serves 4.

 

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1094001 -- WILD RABBIT SUPREME

 

 

 

1-2 wild rabbits, cut up

Salt and pepper to taste

1/4 c. water

2 cans cream of mushroom soup

Worcestershire sauce

1 clove garlic

2-3 strips bacon

Flour

Shortening

1/4 c. wine

2 onions, sliced

Tabasco sauce

1 bay leaf

 

Boil rabbit pieces for 1 hour. Dry thoroughly; shake in bag with flour, salt, and pepper. Braise rabbit pieces in pressure cooker in small amount of shortening. Add water, wine, soup, onions, dash of Worcestershire sauce, dash of Tabasco sauce, garlic, and bay leaf. Place strips of bacon over top. Close cooker, cook for 20-25 minutes according to cooker instructions for chicken. Yields 4-6 servings.

 

------------------------

 

2 -- WATER CHESTNUT WRAPPED WITH BACON

 

 

 

1 lb. bacon

4 cans whole water chestnuts

1/4 c. soy sauce

1/2 c. brown sugar

 

Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

 

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3 -- WON TON

 

 

 

1 lb. won ton skins OR

1 lb. egg roll sheets, cut in quarters

 

--FILLING:--

 

1/2 lb. ground beef

1/2 lb. ground pork

1 (8 oz.) water chestnut, chopped fine

3 stalks green onion, chopped fine

2 tsp. sesame seed oil

Salt and pepper to taste

 

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

 

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4 -- TORTILLA ROLL-UPS

 

 

 

8 - 12 flour tortilla

1 (8 oz.) block cream cheese

1 sm. can black olives, chopped

1 sm. can diced green chilies

Dash Tabasco sauce

 

Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

 

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5 -- STUFFED MUSHROOMS

 

 

 

1 lb. sm. mushrooms

4 slices bacon, cooked and diced

5 tbsp. green pepper

1/8 tsp. sugar

1 tbsp. butter

1 med. onion

1 tsp. salt

2 (3 oz.) cream cheese, room

temperature

1/2 c. buttered bread crumbs or

cracker crumbs

 

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.

 

------------------------

 

6 -- TANGY BUFFET MEATBALLS

 

 

 

2 lb. ground beef

2 eggs

1/2 tsp. salt

3/4 c. oatmeal, uncooked

1/3 c. chili sauce

 

--SAUCE:--

 

1 c. chili sauce

1/2 - 3/4 c. grape jelly

 

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

 

------------------------

 

7 -- FRUIT WITH AMARETTO CREAM

 

 

 

1 1/2 tbsp. Amaretto liqueur

2 tbsp. packed dark brown sugar

1/2 c. sour cream

2 c. fresh fruit

 

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle with sauce. Especially good with strawberries, blueberries and green grapes. Serves 4.

 

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1094097 -- BUTTERKIST PHEASANT

 

 

 

2 pheasants

2 tsp. salt

1 tsp. paprika

1 c. milk

1 c. flour

1/4 tsp. pepper

1/2 tsp. celery salt

3/4 c. butter

 

Cut pheasants into 3 serving pieces. Wash and dry. Combine flour, salt, pepper, paprika, and celery salt in paper bag. Dip pheasant pieces in milk and shake in seasoned flour. Place in heavy skillet in melted butter and cook for 15-20 minutes turning to brown evenly. Reduce heat and cover tightly. Cook slowly for 20-30 minutes until tender. Uncover and cook 10 minutes longer to re-crisp. Serves 6.

 

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1094098 -- PHEASANT AND KRAUT

 

 

 

4 pheasants, cut in serving pieces

Butter

4 lbs. sauerkraut

3 tsp. freshly ground pepper

2 tsp. caraway seed

1/2 lb. salt pork, cut in 1/4 inch

pieces

1 qt. or more of dry white wine

1 lb. Italian sausage, cut into 1

inch pieces

 

Saute pheasant pieces in butter until well browned. Drain kraut and put in a large pot. Add pepper, caraway seed and salt pork. Add wine; simmer 1 hour. Add pheasant pieces, making sure they are well buried. Simmer, covered 1 to 1 1/2 hours adding more wine if necessary. Add sausage. Simmer until pheasant is tender, 1/2 to 1 hour. Serves 6-8.

 

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1094099 -- PLEASANT PHEASANT

 

 

 

1 can cream of mushroom soup

1 c. milk

5 c. cooked pheasant

4 eggs, beaten

1 c. cream of celery soup

2 c. broth

4 c. cubed soft bread

1/2 tsp. salt

 

Combine soups with milk and broth and add remaining ingredients. Pour into buttered 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Sprinkle with crushed potato chips the last 15 minutes of baking, if desired. Cut into squares and serve hot. Yields 12-16 servings.

 

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1094100 -- PHEASANT EN CREME

 

 

 

1 pheasant, cleaned and quartered

1/2 c. apple cider

3/4 tsp. salt

1 clove garlic, crushed

Paprika

1 (10 1/2 oz.) can condensed cream of

chicken soup

1 tbsp. plus 1 tsp. Worcestershire

sauce

1/3 c. chopped onion

1 (3 oz.) can sliced mushrooms,

drained

 

Heat oven to 350 degrees. Place pheasant in square pan, 9 x 9 x 2 inches. Mix soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms and pour over pheasant. Sprinkle generously with paprika. Bake 1 1/2 to 2 hours or until tender, basting with sauce during baking. After baking 1 hour, sprinkle with 1/2 teaspoon paprika. Serves 2-3.

 

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1094101 -- FRUIT-ROASTED PHEASANT

 

 

 

1 pheasant

Salt

Pepper

1 c. wild rice

1 c. apricot juice

 

Place pheasant on aluminum foil in roaster. Rub interior with salt and pepper; cover with uncooked rice. Pour fruit juice over all. Wrap tightly in the foil. Bake at 325 degrees until the pheasant can be easily pierces with fork. Serves 2-4.

 

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1094102 -- PHEASANT SOUP

 

 

 

Pheasant bones, skin and leftover meat

1 bay leaf

1-2 whole cloves

Salt to taste

Chicken stock (optional)

Parsley

Thyme

1 sm. onion, chopped

Celery leaves, chopped

2-3 peppercorns, crushed

1/4 c. sherry wine

 

Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf, onion, carrots, cloves, celery leaves, salt, and peppercorns. Barely cover with water or 1/2 water and 1/2 chicken broth. Simmer for 2 hours, then strain broth. Add sherry. Serve with melba toast, if desired. 4 servings.

 

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1094103 -- BAKED PHEASANT AND DRESSING

 

 

 

1 young pheasant

1/2 c. chopped onion

3 c. chopped oysters

6 c. dry bread crumbs

2 eggs, beaten

1/2 c. chopped celery

1/4 c. margarine

1 3/4 c. oyster liquor or water

pheasant has been boiled in

Salt and pepper

 

Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in margarine until soft. Drain oysters, reserving liquid. If needed, add pheasant stock to oyster liquid to measure 1 3/4 cups. Add bread crumbs, oysters, egg, seasonings, and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 degrees for 45 minutes. Yields 4-6 servings.

 

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1094104 -- ROAST WILD TURKEY

 

 

 

1 (10-12 lb.) wild turkey

Salt

Pepper

1 onion, chopped

1 lb. pork sausage

1 1/2 qt. soft bread crumbs

1/4 tsp. pepper

2 tsp. salt

3 tbsp. parsley, chopped

Bacon or melted bacon fat

 

Dress turkey, season with salt and pepper inside and out and weigh to determine cooking time, 20-25 minutes per pound. Make stuffing: Cook onion with sausage in skillet for 5 minutes, then add remaining ingredients except bacon. Moisten with a little hot water if too dry. Place turkey breast down in uncovered pan, stuff, and roast for half the total required time. Then turn bird breast up. Lay strips of bacon over breast or cover with piece of cloth dipped in bacon fat. Finish roasting. If cloth is used, remove it toward the last if a deep brown is desired. Test by pushing sharp-tined fork into a thigh and the thick part of the breast. If fork enters easily and if juice has no read tint, the bird is ready. Serves 6-8.

 

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1094105 -- BAKED WILD TURKEY CALIFORNIAN

 

 

 

2 sm. turkeys, quartered

4 tbsp. honey

Salt

Pepper

1/2 cube butter

1 c. white dinner wine

1 tsp. parsley flakes

1/2 c. chopped onion

1 c. chicken stock

 

Quarter turkey. Brush with honey. Shake on salt and pepper. Place in shallow baking dish. Bake at 450 degrees for 30 minutes, basting often with butter. Mix onion, chicken stock, wine, and parsley flakes. Pour over turkey. Reduce heat to 250 degrees. Cover. Continue baking turkey until done, approximately 1 hour.

 

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1094106 -- BARBECUED WILD TURKEY

 

 

 

2 sticks butter or oleo

1 bottle catsup

2 tbsp. sugar

1 onion, grated

4 tsp. salt

3 tsp. Worcestershire sauce

1/2 tsp. Tabasco sauce

2 cans beer

1 (#2) can tomato paste

1/2 c. vinegar

6 tsp. paprika

1 clove garlic, mashed

2 tsp. chili powder

2 tsp. black pepper

Juice of 1 lemon (and include some of

the rind)

 

Wash and dry the cleaned, whole turkey. Season inside and out with salt and pepper. Loosen outside skin with handle of long spoon and squirt the barbecue mixture inside of skin. Rub outside of turkey with butter and place in roaster with a rack. Cover with barbecue sauce, using beer. Cover or wrap in foil and bake. Baste from time to time during the roasting period. Cook at about 300 degrees for several hours.

 

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1094107 -- CHESTNUT-STUFFED WILD TURKEY

 

 

 

1 (8-10 lb.) wild turkey

Salt

Pepper

1/2 lb. sausage meat

1/2 c. chopped onion

1 c. chopped celery

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. crushed thyme

5 juniper berries, crushed

1/4 c. chopped parsley

1 c. cooked chestnuts, chopped

8 c. soft bread crumbs, made of

day-old bread

4-6 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 bread crumbs; 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 degree oven for 20-25 minutes per pound, or until tender, basting frequently. Remove cheesecloth, skewers and string. Serves 8.

 

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1094108 -- WILD TURKEY WITH OYSTER DRESSING

 

 

 

1 tbsp. salt

2 tbsp. poultry seasoning

1 (12 lb.) turkey

2 lg. onions, quartered

1/4 tsp. ground pepper

1 tbsp. ground sage

2 stalks celery

 

Mix seasonings together and sprinkle in turkey cavity. Rub surface of turkey with seasonings. Cut celery into 2 inch pieces. Stuff turkey cavity with celery and onions. Secure opening with skewers. Place turkey in roaster and cover with foil, securing tightly. Do not cover roaster. Bake at 325 degrees for 3 1/2 to 4 hours or until brown and tender.OYSTER DRESSING:

1 loaf French bread, crumbled

2 tbsp. poultry seasoning

1 tsp. salt

1/2 c. milk

1 c. turkey drippings

1 lg. onion, diced

1 tbsp. ground sage

1/4 tsp. ground pepper

1 pt. oysters, chopped

1/2 stick butter or margarine

 

Combine bread crumbs, onion, and seasons; mix well. Add milk and oysters, blending well. Spread dressing in greased 9 inch square baking pan. Pour drippings over dressing and dot with butter. Bake at 400 degrees for 30 minutes. Serve dressing with turkey. 10 servings.

 

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1094109 -- BRAISED WILD TURKEY

 

 

 

1 wild turkey

Salt

Pepper

1 lb. salt pork, sliced

1 qt. consomme

1 onion, sliced

1 carrot, sliced

2-3 sprigs parsley

1 lg. stalk celery, chopped

1 bay leaf

Pinch of thyme

 

Wash, drain, and pat turkey dry. Season cavity with salt and pepper; stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork strips with toothpicks. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly. Bake at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixture.

 

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1094110 -- WILD TURKEY CASSEROLE

 

 

 

3 tbsp. chopped onion

3 tbsp. fat

6 tbsp. flour

1 can cream of chicken soup

1 tbsp. lemon juice

1/3 c. grated cheese

1/3 c. chopped green peppers

1 tsp. salt

1 1/2 c. milk

1 c. chopped turkey

1 pkg. canned biscuits or 1 recipe

biscuits

 

Brown onion and green pepper in melted fat; add salt and flour. Blend until moistened; add milk and soup. Cook until bubbly hot and thick, stirring occasionally. Add turkey and lemon juice. Pour into greased baking dish. Roll biscuits to form a rectangle 1/4 inch thick. Sprinkle grated cheese over dough and roll like jelly roll. Cut 1/2 inch thick; place on casserole. Bake in preheated 450 degree oven for 15 minutes. Reduce heat to 425 degrees and bake until swirls are browned. Yields 6 servings.

 

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1094111 -- WILD TURKEY

 

 

 

1 wild turkey

1 onion

1 c. celery

Salt and pepper

1 bell pepper

Butter

 

Wash bird and wipe dry. Salt and pepper bird inside and out and fill cavity with chopped onion, pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast bird at 450 degrees according to following table: 14-17 lb. - 3 to 3 1/2 hours 10-13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes before bird is done, open the foil wrapper and fold back so bird can brown. Baste frequently. Serve with wild rice.

 

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1094112 -- SPANISH WILD TURKEY

 

 

 

1 c. cooked turkey, minced

1/4 c. minced ham

1 c. mashed potatoes

1/2 c. turkey gravy

Salt and pepper

2 c. hot cooked rice

1 clove garlic, finely minced

3 pimentos, chopped fine

1/4 c. grated cheese

 

Mix meat and potatoes with gravy and season to taste. Put into 6 buttered ramekins and cover with layer of rice into which garlic and pimentos have been stirred. Sprinkle with cheese. Place at 400 degrees for 15 minutes or until heated through. Serves 4.

 

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1094113 -- WILD TURKEY DELUXE

 

 

 

2 green peppers, cut into thin strips

1/4 pimento, diced

1/2 tsp. onion salt

2 (7 oz.) bottles 7-Up

6 c. diced cooked turkey

1/2 c. butter

6 tbsp. flour

2 tbsp. Worcestershire sauce

Salt to taste

1 c. light cream

 

Cook green peppers in butter over low heat until softened. Blend in flour thoroughly then add pimento, Worcestershire sauce, onion salt, and salt. Stir in 7-Up and cream and continue to cook over low heat, stirring constantly until mixture thickens. Add turkey and continue to cook until thoroughly heated, stirring constantly. Serve over rice or noodles, if desired. Yields 12 servings.

 

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1094114 -- WILD TURKEY SPAGHETTI

 

 

 

2 pkg. spaghetti

3 cans mushrooms (stems and pieces or

buttons if fancy)

1 sm. clove of garlic or 1/4 tsp.

garlic powder

3 lg. cans tomatoes

Salt, pepper, and chopped parsley

4-5 c. cooked turkey

2 lg. onions

1 lb. butter or substitute

2 bunches celery

2 lg. green peppers

2 lb. grated cheese

 

Melt butter in large skillet or Dutch oven, saute onions but do not burn. Add tomatoes, garlic, peppers, and parsley and cook slowly for 2 hours. Add chopped celery and mushrooms and cook until tender. Season to taste. Add cooked turkey and 1 cup of broth and simmer for 30 minutes. Have spaghetti cooked and blanched. Pour sauce over all and add grated cheese. Leave this to warm until cheese is melted. This freezes well and is really tastier the second day. Leftovers can be frozen in an oven bag and dropped in hot water to thaw and heat.

 

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1094115 -- WILD TURKEY A LA KING

 

 

 

1/4 c. butter

1/2 thinly sliced green pepper

1 c. thinly sliced mushrooms

1/2 c. chicken broth

2 tbsp. flour

2 c. sweet cream

3 c. cubed turkey

2 egg yolks

2 tsp. lemon juice

1/2 tsp. paprika

3 tbsp. sherry, about

1/4 c. minced pimento

Salt and white pepper

Buttered toast

 

Saute green pepper in butter for a moment, add canned chicken broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment, then mix flour with enough chicken stock so it will pour. Shut off heat and add flour mixture slowly, stirring briskly to prevent lumping. Simmer a moment. Shut off heat and add cream, turkey and egg yolks, stirring, then add all other ingredients. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber salad makes a great accompaniment.

 

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1094116 -- WILD TURKEY AND VEGETABLE PIE

 

 

 

1 pkg. frozen peas

2 tbsp. fat

2 c. cooked, cubed turkey

1 1/2 c. mixed broth and milk

1 recipe biscuits

1 pkg. frozen mixed vegetables

1 onion, diced

1 1/2 tbsp. flour

Salt and pepper

 

Cook vegetables as directed on packages; drain. Melt fat and add onion and simmer until tender. Add meat and cook for a few minutes, stirring constantly. Remove meat mixture from skillet. Add flour and broth and cook until well blended. Mix meat mixture, vegetables, and sauce; season to taste. Pour into greased dish. Cover with thinly rolled biscuits. Bake at 425 degrees for 30 minutes. Yields 6 servings.

 

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1094117 -- WILD TURKEY WET-HASH

 

 

 

2 c. cubed potatoes

3 c. cubed turkey

1 sm. minced onion

4 tbsp. butter

3 tbsp. flour

Pinch of thyme

1 tbsp. chopped celery leaves

Salt and pepper, freshly ground

1 tbsp. chopped parsley

1 c. chicken stock

 

Boil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained potatoes. Stir well and let steam over low fire for 5 minutes. If there is any turkey gravy leftover, omit butter, flour and chicken stock from foregoing and use 1 cup of gravy.

 

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1094117 -- WILD TURKEY WET-HASH

 

 

 

2 c. cubed potatoes

3 c. cubed turkey

1 sm. minced onion

4 tbsp. butter

3 tbsp. flour

Pinch of thyme

1 tbsp. chopped celery leaves

Salt and pepper, freshly ground

1 tbsp. chopped parsley

1 c. chicken stock

 

Boil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained potatoes. Stir well and let steam over low fire for 5 minutes. If there is any turkey gravy leftover, omit butter, flour and chicken stock from foregoing and use 1 cup of gravy.

 

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1094119 -- VENISON STEAKS

 

 

 

1/2 c. oil

1 bay leaf, crushed

1/2 tsp. black pepper

1 tsp. soy sauce

1/4 c. vinegar

1/2 tsp. rosemary

2 cloves garlic, minced

1/2 tsp. salt

 

Marinate steak in above mixture. Marinate overnight in refrigerator; turning several times to coat well. In a heavy skillet, brown steaks in 1 tablespoon oil; add marinade; cover and simmer several hours or until tender.

 

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1094120 -- VENISON CHOPS

 

 

 

4 lg. shoulder chops

1 c. honey

2 tbsp. Worcestershire sauce

Few drops Tabasco sauce

2 tbsp. vegetable oil

1 c. dry white wine

1 lg. garlic clove, crushed

 

Brown chops slowly on both sides in oil. Combine remaining ingredients, mix well and pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.

 

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1094121 -- VENISON JERKY

 

 

 

16 tsp. salt (15 tsp. for milder jerky)

1 tsp. cayenne

1 tsp. marjoram

2 tsp. garlic powder

1 oz. Liquid Smoke

2 tsp. black pepper (1 tsp. for

milder jerky)

1 1/2 tsp. cardamom

3 tsp. Accent

1 1/2 tsp. Tender Quik

 

Grind up meat and mix with the first 8 of the above spices. Press meat onto sheets of tin foil or wax paper; be sure to get meat as thin as possible. (Meat can be placed between tow sheets of waxed paper and press with rolling pin.) Mix 1 ounce of liquid smoke with 1 ounce water and brush onto meat. Place meat on grates in oven. REMOVE TIN FOIL. Bake at 160 degrees for 3-4 hours. When meat is dry, cut into strips. NOTE: 1 ounce equals 12 teaspoons. Be careful when altering amounts of spices as one teaspoon can make a big difference when using 5 pounds of meat. This stuff makes for a messy oven so it's a good idea to line the oven to catch drippings.

 

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1094122 -- COUNTRY STYLE VENISON STEW

 

 

 

1/2 lb. bacon or salt pork

2 lb. venison steak

4 tbsp. flour

6 c. water or beef stock

1 lg. tomato, chopped

2 med. carrots, sliced

2 med. potatoes in 1 inch cubes

1 dozen small white onions

Salt and pepper

1 tbsp. chopped parsley

1 c. fresh green peas

2 med. stalks celery, sliced

 

Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and brown over high flame in 4 tablespoons bacon drippings. Stir in flour, lower flame and let brown 2-3 minutes, stirring several times. Add liquid and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary. Add all other ingredients except peas, and continue to simmer to make thick stew. Simmer peas until done in separate pan, stir in and spoon over or around stew when serve to 4-5 with buttered corn muffins or biscuits and a salad.

 

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1094123 -- VENISON SAUERBRATEN

 

 

 

3 to 3 1/2 lb. venison chuck roast

12 peppercorns

6 whole cloves

1 1/2 c. red wine vinegar

2 tbsp. shortening

2 tbsp. sugar

2 onions, sliced

2 bay leaves

12 juniper berries, if desired

2 tbsp. salt

1 c. boiling water

12 gingersnaps, crushed (about 3/4 c.)

 

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in hot shortening in a heavy skillet. Add marinade mixture. Cover skillet and simmer. Add water if necessary to measure 2 1/2 cups of liquid. Pour liquid into skillet. Cover and simmer 10 minutes, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.

 

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1094124 -- SMOTHERED VENISON STEAK

 

 

 

Flour

Pepper to taste

Fat

1 pkg. dry onion soup mix

1 tbsp. Worcestershire sauce

Seasoning salt to taste

4 venison steaks or 2 venison rounds

1 1/2 c. water

 

Mix flour with seasoning salt and pepper. Hack steaks and roll in flour mixture. Brown steaks in small amount of fat and add dry onion soup mix, water, and Worcestershire sauce. Simmer for 1 hour or until tender. Serve over rice if desired. 4-6 servings.

 

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1094125 -- PAN BROILED VENISON STEAKS

 

 

 

4 venison steaks, 1 inch thick

1 tbsp. olive oil

2 cloves garlic, bruised

Salt

Freshly ground pepper

1 dozen lg. mushroom caps, sauteed in

butter

Chives

 

Tenderize the meat of older animals in a marinade, or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves for 4 minutes, then discard them. Sear steaks in hot oil until nicely browned, about 3 minutes per side. Reduce the heat immediately and cook slowly for 5 minutes or until meat is done to please. It should be served rare; over cooking will toughen and spoilt this savory meat. Sprinkle with a small amount of salt and pepper. Garnish with mushroom caps and chives, chopped. Serve with sauce.

 

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1094126 -- POT ROAST OF VENISON

 

 

 

Haunch or loin of venison

Salt pork

3 med. size onions

4 carrots

2 sm. turnips

4 stalks celery

Parsley

Pinch of rosemary

Pinch of thyme

2 bay leaves

2 strips lemon peel

Salt

8 peppercorns

Dry red wine

Sour cream

 

Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables and fine chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and cook slowly until well done.

 

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