Other recipes in this category
  • Wild Rice Stuffing
    1/2 c. raw wild rice
    Giblets from bird
    1 sm. onion
    1 tbsp. fat or salad oil
    1/4 lb. sausage meat
    1 tsp. salt
    1/2 tsp. powdered sage
    Soak wild rice in cold water to cover overnight in the top part of the double boiler. In the morning drain off water place rice over boiling water and cook covered 10 minutes. Meanwhile clean and wash giblets then put through a food chopper with onion using medium blade. Melt fat in skillet and saute giblets onion and sausage in it for 10 minutes or until sausage is cooked. Add wild rice salt and sage and cook for 2 minutes longer. Use to stuff body cavity of a wild pheasant weighing 1 1/2 pounds minus head feet and organs.
  • Smothered Pheasant
    Clean bird cut up roll in seasoned flour. Put in oven brown pieces on both sides in 1/2 cup hot fat turning once. Top with 2 cups chopped onions. Pour over 1 cup water milk or light cream cover tightly. Cook top of range over low heat or bake at 325 degrees until tender about 1 hour. Make gravy from drippings. Serve 3 to 4.
  • Rabbit With Herbs
    1 young rabbit cut in serving pieces
    4 tbsp. butter
    2 tbsp. fine chopped parsley
    1 tbsp. fine chopped chives
    2 tbsp. flour
    1 c. dry white wine
    1 c. water
    1 lg. garlic clove minced
    1 tsp. dried thyme leaves
    1 tsp. salt
    1/4 tsp. pepper
    1 (3 oz.) can sliced mushrooms
    drained
    In a large heavy skillet heat 2 tablespoons butter and saute rabbit until brown on all sides. While rabbit is cooking mix parsley chives and remaining 2 tablespoons of butter thoroughly with a fork. Sprinkle rabbit pieces with flour cook 1 minute stirring with wooden spoon. Add wine water butter-and-herb mixture garlic thyme salt and pepper. Stir over high heat until mixture starts to boil. Cover and simmer 50 minutes over very low heat then add mushrooms. Simmer 10 minutes more. Serves 4.
  • Deer Jerky
    1 c. Tender Quick
    1/2 c. sugar
    4 tbsp. black pepper
    1 tsp. liquid garlic
    2 qt. water
    Mix well and add strips of meat use Tupperware bowl soak for 12 hours dry on cookie sheet for 8 hours bake in oven 200 degrees for 3 hours. Daughter-in-law
  • Pheasant Soup
    Pheasant bones skin and leftover meat
    1 bay leaf
    1-2 whole cloves
    Salt to taste
    Chicken stock (optional)
    Parsley
    Thyme
    1 sm. onion chopped
    Celery leaves chopped
    2-3 peppercorns crushed
    1/4 c. sherry wine
    Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf onion carrots cloves celery leaves salt and peppercorns. Barely cover with water or 1/2 water and 1/2 chicken broth. Simmer for 2 hours then strain broth. Add sherry. Serve with melba toast if desired. 4 servings.