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