Other recipes in this category
  • Deer And Sausage Casserole
    13 lbs. deer meat ground
    1/4 lb. mild pork sausage
    Garlic
    Onion chopped
    Pepper
    Sweet basil
    1 green pepper chopped
    18 oz. can sliced mushrooms
    1/4 oz. uncooked elbow macaroni
    1/4 c. olive juice
    1/2 c. ripe olives sliced
    2 lg. cans tomatoes
    15 oz. can white kernel corn drained
    1/2 lg. American cheese grated
    Brown deer meat and sausage in large skillet. Crumble meat pour off excess fat. Add garlic onion pepper sweet basil and remaining ingredients stir to combine. Place in 12 x14 x3 baking dish. Cover generously with Parmesan cheese. Bake at 350 degrees for 45 minutes. Cover with foil uncover cook until nice crust forms on top approximately 15 minutes. 8 servings.
  • Woodchuck Meat Pie
    1 woodchuck
    1/4 c. onion
    1/4 c. green pepper
    1/2 tbsp. minced parsley
    1 tbsp. salt
    1/8 tsp. pepper
    4 1/2 tbsp. flour
    3 c. broth
    Biscuits
    1 c. flour
    2 tsp. baking powder
    1/4 tsp. salt
    2 tbsp. fat
    1/4 c. milk
    Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion green pepper parsley salt pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits Sift the flour baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven 400 degrees bake 30 to 40 minutes or until dough is brown. Serves 6.
  • Spanish Wild Turkey
    1 c. cooked turkey minced
    1/4 c. minced ham
    1 c. mashed potatoes
    1/2 c. turkey gravy
    Salt and pepper
    2 c. hot cooked rice
    1 clove garlic finely minced
    3 pimentos chopped fine
    1/4 c. grated cheese
    Mix meat and potatoes with gravy and season to taste. Put into 6 buttered ramekins and cover with layer of rice into which garlic and pimentos have been stirred. Sprinkle with cheese. Place at 400 degrees for 15 minutes or until heated through. Serves 4.
  • Cherry Rhubarb Jam
    5 c. rhubarb finely cut
    1 c. water
    5 c. sugar
    1 (21 oz.) can cherry pie filling
    6 oz. cherry Jello (can use sugar
    free Jello)
    Cook rhubarb in water until tender. Add sugar stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.
  • Bear Steak
    Marinate steak for 24 hours wipe dry. --SAUCE--
    4 sliced onions
    3 tbsp. butter
    1 c. water
    Salt & pepper to taste
    1 clove garlic crushed
    3 tbsp. chives
    1 tsp. prepared mustard
    2 tbsp. tomato paste
    1 dash of Worcestershire sauce
    Saute onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sauteed mushrooms.