Other recipes in this category
  • Gameburger Casserole
    Take 2 or 3 pounds of ground meat from any game animal and brown a little in pan. Then put in casserole. Slice 1 onion on this and fill casserole with thinly sliced raw potatoes. Salt and pepper. Over this pour 1 or 2 cans of cream of mushroom soup or cream of celery soup. Bake until potatoes are tender.
  • Quail
    Take a roasting pan butter it liberally and melt the butter. Season the quail with salt and pepper and any other seasonings desired and place in the pan cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven 475 degrees and bake for about 15 minutes. Reduce to moderate heat 350 degrees and bake until done. During the baking be sure to baste often with the juices and butter. Can be served with gravy made from the juices.
  • 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.
  • Butterkist Pheasant
    2 pheasants
    2 tsp. salt
    1 tsp. paprika
    1 c. milk
    1 c. flour
    1/4 tsp. pepper
    1/2 tsp. celery salt
    3/4 c. butter
    Cut pheasants into 3 serving pieces. Wash and dry. Combine flour salt pepper paprika and celery salt in paper bag. Dip pheasant pieces in milk and shake in seasoned flour. Place in heavy skillet in melted butter and cook for 15-20 minutes turning to brown evenly. Reduce heat and cover tightly. Cook slowly for 20-30 minutes until tender. Uncover and cook 10 minutes longer to re-crisp. Serves 6.
  • Venison Patties
    1 lb. ground venison
    3 c. cooked quick oatmeal
    2 tsp. salt (or more if preferred)
    Mix together and fry by tablespoonfuls on griddle flat like pancakes.