Other recipes in this category
  • Stuffed Partridge
    3 partridges
    Fat salt pork
    4 tbsp. melted butter
    Toast
    Watercress
    1/3 c. white sherry
    Put birds in casserole dish add 1/4 cup pork. Put in oven 375 degrees and cook uncovered for 5 minutes basting 3 times with butter. Pour sherry cover and cook 25 minutes (heat 350 degrees). Serve on toast garnish with watercress.
  • Venison Stew
    3-4 lbs. venison
    1/3 c. flour
    1/2 c. Crisco
    1 1/2 c. hot water
    1 c. red wine
    3 or 4 bay leaves (removes wild taste)
    1 tsp. dried parsley
    1 lg. onion peeled and quartered
    1 1/2 tsp. Lawry s seasoning salt
    1/2 tsp. pepper
    3 carrots quartered
    3-4 lg. potatoes quartered
    Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry s. Add hot water wine bay leaves onions and pepper. Cover. Bring to boil lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour adding water if necessary. Cook until tender. Pressure Cooker Variation Remove fat. Cut meat roll in flour season with 1/2 teaspoon of Lawry s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool add water if necessary to make gravy.
  • Crow Casserole
    1/2 dozen crow breasts
    1 qt. sauerkraut
    1/2 dozen strips bacon
    1/3 c. chopped onion
    In skillet brown the crow breasts then place them on a 1 1/2 layer of sauerkraut in bottom of a casserole. Cover each piece of meat with a strip of bacon and sprinkle the onion over them. Cover the breast with another layer of sauerkraut and pour sauerkraut juice over it. Bake two hours in oven heated to 350 degrees.
  • Wild Rice
    1 c. wild rice
    4 c. water
    2 cubes chicken or beef bouillon
    1/2 tsp. salt
    Boil and simmer 1 1/2 to 2 hours. Stir. Add 1 can cut up mushrooms
    1 can mushroom soup
    Season salt and pepper. Heat and serve.
  • Ground Venison Jerky
    5 lb. ground venison
    1 1/2 tsp. Morton s Tender Quick salt
    9 tsp. table salt
    2 tsp. black pepper
    2 tsp. garlic powder
    1/2 tsp. cayenne pepper
    1 1/2 tsp. cardamom
    1 tsp. Accent seasoning (monosodium
    glutamate)
    1 oz. liquid smoke
    1 oz. water
    Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water brush on meat. Bake at lowest degree of heat on your oven control for 3 to 4 hours. When meat is dry cut in strips place in covered container and store in dry place.