Other recipes in this category
  • Woodchuck Meat Patties With Tomato Sauce
    1 woodchuck
    1 c. bread crumbs
    1/4 c. ground onion
    1 tsp. salt
    1/8 tsp. pepper
    2 eggs
    3 tbsp. fat
    1 c. catsup
    1/4 tsp. Worcestershire sauce
    Clean woodchuck remove meat from the bones and grind. Add 1/2 cup crumbs onion salt pepper 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven 325 degrees for 1 hour.
  • Hasenpfepper
    Rabbits cut into servings 2 or 1 hare
    2 c. vinegar
    2 c. water
    1/2 c. onion sliced
    6 whole peppers
    10 whole allspice
    8-10 cloves
    1 bay leaf
    1 1/2 tsp. salt
    Wash the rabbit. Place in a bowl with vinegar water onion and seasonings. Cover and let stand in cool plate 3 to 8 days. Remove from spiced vinegar and let braise using 1 to 2 cups of vinegar for liquid. Makes about 6 servings.
  • Panned Diamond Rattlers
    2 1/2 lb. cleaned diamond back
    rattlesnakes
    1/4 c. yellow corn meal
    1/4 c. cooking oil
    Salt & pepper
    Salt and pepper rattlesnake. Roll in corn meal and lay on wax paper. Pan fry in oil until brown on both sides. Serve with barbeque or tartar sauce.
  • Canadian Wild Goose
    6-7 lb. goose
    1/2 lb. sliced mushrooms
    2 tbsp. butter
    Onion-celery dressing or onion-apple
    dressing
    1 can consomme soup
    Clean singe wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees cover and bake 1 more hour. Meanwhile saute the mushrooms in the butter. Stir in the consomme soup. Simmer 5 minutes. Pour over goose cover and bake about 1 hour more or until well done. Makes about 6 servings. Follow package directions on ready-to-use stuffing mix.
  • 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.