Other recipes in this category
  • Roast Partridge
    4 partridges dressed
    1 c. milk
    1 tsp. salt
    1/4 tsp. pepper
    1 lemon rind
    8-10 slices bacon
    Wash birds in milk drain and pat dry. Season with salt and pepper. Place strips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip of aluminum foil roll edges to make a tight package. Bake in 400 degree oven for 40 minutes then open foil for 10 minutes to brown the birds.
  • Grouse Or Pheasant Stoup
    2 pheasants or 2 big sage sharptail
    or blue grouse or 3 ruffled grouse or partridge
    2 cans Campbell s chicken rice soup
    3 lg. carrots chopped
    3 stalks celery chopped
    1/2 lg. onion chopped
    1 or 2 bouillon cubes
    2 qt. water
    2/3 c. rice (dry regular)
    Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then soup and bouillon cubes. Simmer 1 hour. Add rice and let simmer another 1/2 hour. Consistency turns out somewhere between a soup and a stew. If it is too thick add more water. Salt and pepper to taste. Tastes even better after refrigeration overnight
  • Fried Prairie Chicken
    1 young prairie chicken
    Salt & pepper
    Flour
    4 tbsp. fat
    Clean prairie chicken dress and cut into serving portions. Plunge into cold water drain thoroughly but do not wipe dry. Season well with salt and pepper and dredge with flour. Cook chicken slowly in hot fat. When chicken is brown and tender about 1 hour remove to a hot platter. Make cream gravy and serve with the prairie chicken.
  • Pheasant Soup
    Pheasant bones skin and leftover meat
    1 bay leaf
    1-2 whole cloves
    Salt to taste
    Chicken stock (optional)
    Parsley
    Thyme
    1 sm. onion chopped
    Celery leaves chopped
    2-3 peppercorns crushed
    1/4 c. sherry wine
    Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf onion carrots cloves celery leaves salt and peppercorns. Barely cover with water or 1/2 water and 1/2 chicken broth. Simmer for 2 hours then strain broth. Add sherry. Serve with melba toast if desired. 4 servings.
  • Wild Turkey Spaghetti
    2 pkg. spaghetti
    3 cans mushrooms (stems and pieces or
    buttons if fancy)
    1 sm. clove of garlic or 1/4 tsp.
    garlic powder
    3 lg. cans tomatoes
    Salt pepper and chopped parsley
    4-5 c. cooked turkey
    2 lg. onions
    1 lb. butter or substitute
    2 bunches celery
    2 lg. green peppers
    2 lb. grated cheese
    Melt butter in large skillet or Dutch oven saute onions but do not burn. Add tomatoes garlic peppers and parsley and cook slowly for 2 hours. Add chopped celery and mushrooms and cook until tender. Season to taste. Add cooked turkey and 1 cup of broth and simmer for 30 minutes. Have spaghetti cooked and blanched. Pour sauce over all and add grated cheese. Leave this to warm until cheese is melted. This freezes well and is really tastier the second day. Leftovers can be frozen in an oven bag and dropped in hot water to thaw and heat.