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.
  • Savory Pheasant
    2 pheasant cut into serving pieces
    Butter
    1/2 c. sweet vermouth
    1/8 tsp. cinnamon
    Dash of freshly ground pepper
    Buttered toast
    Seasoned flour
    2 onions chopped fine
    1 tsp. tomato paste
    1 tsp. salt
    Soft butter
    Dust pheasant with seasoned flour. Brown in butter transfer to large casserole or roasting pan. Add onions to butter in skillet cook until transparent but not brown. Add vermouth tomato paste cinnamon salt and pepper. Cook for a few minutes then pour around pheasant. Spread pieces of pheasant with soft butter bake at 350 degrees for 1 hour or until meat is tender. Arrange pieces of buttered toast on hot platter pour 1 spoonful of sauce from casserole over each piece. Lay pheasant pieces on top. Garnish with watercress. Serves 6.
  • Wild Turkey
    1 wild turkey
    1 onion
    1 c. celery
    Salt and pepper
    1 bell pepper
    Butter
    Wash bird and wipe dry. Salt and pepper bird inside and out and fill cavity with chopped onion pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast bird at 450 degrees according to following table 14-17 lb. - 3 to 3 1/2 hours 10-13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes before bird is done open the foil wrapper and fold back so bird can brown. Baste frequently. Serve with wild rice.
  • Cheesy Pheasant
    2 pheasants
    1 onion
    1 carrot
    1 celery
    1 can chicken gravy
    1 box Uncle Ben s cheesy-broccoli rice
    Salt and pepper to taste
    1/4 c. soy sauce
    Cook onion celery and carrots in butter until transparent. Add pheasant or chicken (deboned). Stir fry for 4 to 5 minutes. Add soy sauce and gravy. Serve over Uncle Ben s rice (directions for rice on box).
  • Raccoon Meat Loaf
    1 raccoon
    1/2 c. cracker crumbs
    1/2 c. ground onion
    1 1/2 tbsp. salt
    1/2 tsp. pepper
    2 eggs
    1/4 tsp. thyme
    1 c. evaporated milk
    Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs onions salt pepper beaten eggs thyme and milk and mix well. Put into a meat loaf pan set in a pan of hot water and bake in a moderate oven 350 degrees for 1 3/4 hours. 8 servings.