Other recipes in this category
  • Roast Wild Duck
    Clean wipe and dry the ducks. Sprinkle generously with flour salt and pepper. Place whole peeled onion inside each duck and place them in self basting roaster. Fasten with toothpicks. Place 2 or 3 strips of bacon across each bird. If desired ducks may be stuffed with wild rice dressing made by boiling wild rice and seasoning with salt pepper and chopped onions. Cover bottom of roaster with water. Cover tightly and roast in oven at 350 degrees for 1 1/2 hours to 2 hours depending on the number and size of ducks. Remove cover of roaster for last 15 to 20 minutes before taking from oven to allow skin to brown.
  • How To Use All That Venison By Sharon Hask
    2 lb. venison steak
    1 can mushrooms
    1 qt. Mrs. Haskins stewed tomatoes
    Dip venison steaks in flour seasoned with salt and pepper. Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 quart of stewed tomatoes and can of mushrooms. Turn low and simmer until venison is tender (1/2 to 1 hour). Stir often. Serve over rice or just eat --VERY SPECIAL STEWED TOMATOES--
    8 qt. ripe tomatoes (1 peck)
    2 med. onions chopped
    4 stalks celery chopped
    2 med. green peppers chopped
    Blanch and peel tomatoes cut and squish until in small pieces. Add chopped veggies and simmer until veggies are tender adding salt and pepper to taste. Stir often. Use a heavy pan to stew in. I do about 3 bushels every year and we use it for everything.
  • Venison
    1 c. mushrooms
    1 c. onions
    To every 4 pounds venison. Cut venison in thin slices fry in butter. Mix cut (finely) onions and mushrooms fry. Put layer of venison and onion and mushrooms. Mix alternately in baking dish. Bake in 300 degree oven for about 2 hours.
  • Sukiyaki
    1 lb. wild meat or beef
    1/2 head cabbage sliced thin
    1 lg. onion sliced & broken apart
    5 stalks celery sliced in strips
    1 can cream of mushroom soup
    4 tbsp. soy sauce
    1 can bean sprouts
    1 can mushroom pieces
    Cut meat in thin strips. Fry until brown in a little fat. Remove. Add onions celery and cabbage and cook until near done. Add to meat. Add soup and juice from bean sprouts. Cook for 15 minutes. Add soy sauce and bean sprouts. Serve with rice.
  • Roast Woodcock
    Woodcock can be roasted whole as you would grouse. Place the cleaned birds on a rack in a roasting pan and place in an oven preheated to 375 degrees. Baste them occasionally with butter. They should be tender in 25 to 30 minutes.