Other recipes in this category
  • Canned Sucker
    Suckers
    Red vinegar
    Salt
    Soak fish in salt water for 1 hour. Rinse with clean cold water drain cut into 4 inch pieces. Pack fish into 1 quart jars leaving 1 1/2 inches from jar top. Add to each quart 2 tablespoons red vinegar and 1 teaspoon salt. Seal jars and pressure cook for 1 hour and 45 minutes at 10 pounds.
  • Venison Goulash
    2 lbs. sm. white onions sliced
    8 oz. fat (lard or canned vegetable
    shortening)
    3 lbs. stewing venison cubed
    1 tbsp. margarine
    1 1/2 tbsp. paprika
    2 cans beef broth
    Noodles (opt.)
    Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.
  • 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.
  • Venison Swiss Steak
    1 1/2 - 2 lbs. venison steak flour
    1 pkg. dry onion soup mix water
    Salt & pepper to taste
    Shortening
    Dredge meat in flour. Melt shortening brown meat on both sides. Sprinkle with soup mix. Cover with water. Cover tightly. Simmer 1 1/2 hours or until done on top of stove. Or bake at 350 degrees until tender. Make gravy from remaining liquid and onion.
  • 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.