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