Other recipes in this category
  • Barbecued Pheasant
    1 pheasant cut up
    1/2 c. oil
    2 tsp. salt
    1 tsp. pepper
    1 tbsp. paprika
    1/2 c. flour
    3/4 c. water
    3/4 c. ketchup
    2 tbsp. grated onion
    1 tsp. garlic salt
    1 tsp. chopped parsley
    Combine oil salt pepper and paprika. Dip pheasant in oil mixture roll in flour. Place in flat pan. Mix water ketchup onion garlic and parsley bring to boil. Pour over pheasant. Bake at 300 to 325 degrees for 1 hour.
  • Braised Venison
    Venison round rump
    Chuck or heel or round 4-5 lbs.
    Seasoned flour 1/4 c.
    Venison drippings or chopped suet
    1/4 c.
    1 onion sliced
    1 c. water or tomato juice
    Choose a compact piece of venison either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven brown the meat evenly on all sides slip a rack under the meat add onion and liquid. Cover and simmer gently 3 to 4 hours or until very tender. If a rack is not used turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.
  • Venison Round Steak
    2 round steaks
    Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer until tender. Keep adding water. When tender make gravy right with the meat.
  • 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 Pasties
    1 lb. venison ground up
    1 med. potato grated
    1 med. onion grated
    1 med. carrot grated
    1 egg
    Salt & pepper (opt.)
    Pastry (favorite)
    Stir venison grated vegetables eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6 circle for turnovers. Spoon meat mixture on to half of circle. Fold over and press edges with a fork to seal.