Other recipes in this category
  • Wild Rabbit
    Parboil rabbit then cut in pieces roll in flour and put in skillet to brown. Salt and pepper to taste. Pour small amount of water in skillet and steam. Pour 1/2 pint of sour cream over rabbit and let cook slowly in oven or on top of stove over low heat until tender. Take rabbit out of skillet and serve use liquid left in skillet for gravy.
  • Venison Meat Loaf
    2 lbs. venison
    1/2 lb. veal
    1/2 lb. pork
    2 eggs
    1 c. seasoned bread crumbs
    4 tbsp. Worcestershire sauce
    1 (10 oz.) can tomato & green chilies
    1 lg. onion chopped
    1 tbsp. dry mustard
    1 tsp. parsley chopped
    1 c. burgundy wine
    Grind venison veal and pork together. Combine with remaining ingredients. Form into a loaf place in an ungreased pan. Bake in preheated oven at 350 degrees for 1 hour. Yield 6 servings.
  • Roast Goose
    Wash through inside and out with clear water. Rub inside with 1 1/2 teaspoons salt stuff truss by folding the wings back and tying them so cord is drawn tightly across the back. Tuck neck skin under the cord. Tie legs together rub 1 teaspoon salt over the skin. Lay breast side up in baking pan. Bake in moderate oven 325 degrees to 350 degrees for 1 hour. Pour off fat from time to time cook until very tender 3 to 4 hours for 10 to 12 pound goose.
  • Barbecued Bear
    1 (2-3 lb.) bear roast
    Salt & pepper
    1 clove garlic
    2 tbsp. brown sugar
    1 tbsp. paprika
    1 tsp. dry mustard
    1/4 tsp. chili powder
    1/8 tsp. cayenne pepper
    2 tbsp. Worcestershire sauce
    1/4 c. vinegar
    1 c. tomato juice
    1/4 c. catsup
    1/2 c. water
    Place roast in small roaster. Season with salt pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat simmer for 1 hour or until meat is tender. Yield 6 to 8 servings.
  • Oriental Venison Dinner
    1 1/2 lbs. venison
    1 onion
    1 c. celery
    3 tbsp. lard or drippings
    1/2 tsp. salt
    1/8 tsp. pepper
    1/3 c. soy sauce
    2/3 c. regular rice
    4 oz. water chestnuts
    4 oz. can mushrooms
    Water
    Cook venison onion celery in lard or drippings. Pour off drippings. Add salt pepper soy sauce and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to make 2 cups. Cook. Combine and add to meat mixture. Cover and bake for an hour or until rice is done at 350 degrees. Serves about 8.