Other recipes in this category
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.