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