Other recipes in this category
  • Corned Venison Brine
    3 qt. water
    1 c. salt
    1/2 c. brown sugar
    Salt peter the size of a walnut
    Boil all together when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to
  • Venison Jerky
    1/2 c. soy sauce
    1/2 c. Worcestershire sauce
    2 tsp. seasoned salt
    2 tsp. onion powder
    2 tsp. Accent
    2/3 tsp. garlic powder
    2/3 tsp. pepper
    1 lb. venison cut into thin strips
    Mix all ingredients. Marinate meat in mixture overnight. Thread meat on toothpicks. Place on racks in oven at lowest temperature or 150 degrees for 6 to 8 hours until dry. (Put foil on bottom of oven to catch drippings.) Place wooden spoon in oven door so that oven is not closed completely.
  • Wild Goose
    6-8 geese
    6-8 lb. goose
    Salt pepper poultry seasoning to
    taste
    8 med. unpeeled baking potatoes
    2 (8 oz.) 7-Up or Sprite
    8 med. carrots
    8 sm. unpeeled baking apples cored
    Sugar
    Raisins
    Place prepared goose in large roaster season inside and out with salt pepper and poultry seasoning. Pour in 7-Up lay potatoes carrots and apples around goose. Place 2 tablespoons sugar and 10 to 12 raisins in each apple. Place cover on roaster bake 2 to 3 hours in 400 degree oven. Serves 8.
  • Roast Woodcock
    Woodcock can be roasted whole as you would grouse. Place the cleaned birds on a rack in a roasting pan and place in an oven preheated to 375 degrees. Baste them occasionally with butter. They should be tender in 25 to 30 minutes.
  • Baked Possum
    Put Possum in 55 gallon drum and feed for 3 weeks (vegetables grain etc.). Shoot possum between the eyes (his brain is real small but it s around there somewhere). Scald in 140 degree water with hickory ashes and green pine needles. Scrape hair with mason jar lid. Rub down liberally with salt and pepper. Place roasting rack in pan. 1 cup water and 1/4 cup wild turkey in bottom of pan. Slow cook 2 hours (medium possum) baste often. Remove top and brown 15 minutes. Slice and serve on sweet potatoes. Feeds one Hillbilly or 150-300 city folk.