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