Other recipes in this category
  • Roast Venison
    Start heating oven to 450 degrees. Heat shallow open pan in oven. Remove venison from marinade remove skin and tough sinews. Sprinkle venison with salt cover with slices of fat salt pork. Place in heated pan and add enough salad oil to cover bottom of pan. Roast uncovered basting with salad oil allowing about 15 minutes per pound for medium rare meat. Or roast 45 minutes to 60 minutes for well meat. Cover 5 to 7 pound leg of venison with cooked marinade then refrigerate at least 24 hours or longer if necessary.
  • Baked Prairie Chicken
    1 prairie chicken
    1/4 c. flour
    1/2 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. savory
    Dash of thyme & basil
    Slice bacon
    1/4 c. butter
    Dredge bird with flour salt pepper and savory. Sprinkle thyme and basil on strip of bacon roll up and fasten with toothpicks. Place bacon roll in body cavity and close the opening. Brown bird in melted butter in skillet. Transfer to baking dish. Cover and bake in 325 degree oven for 60 minutes or until tender. Make gravy with milk or light cream if desired.
  • Venison Casserole
    Place in bottom of casserole 2 pounds stew meat venison could be used. 6 carrots cut in lg. pieces
    3 onions cut in lg. pieces
    1 stick celery cut in lg. pieces
    Mix together 2 tbsp. tapioca
    1 tbsp. sugar
    2 tbsp. salt
    Pepper to taste
    Sprinkle over bottom mixture. Pour 1/2 can tomato juice over other ingredients. Cook in 250 degree oven for 4 hours.
  • Cheesy Pheasant
    2 pheasants
    1 onion
    1 carrot
    1 celery
    1 can chicken gravy
    1 box Uncle Ben s cheesy-broccoli rice
    Salt and pepper to taste
    1/4 c. soy sauce
    Cook onion celery and carrots in butter until transparent. Add pheasant or chicken (deboned). Stir fry for 4 to 5 minutes. Add soy sauce and gravy. Serve over Uncle Ben s rice (directions for rice on box).
  • Venison Stroganoff
    1 lg. onion diced
    1/2 lb. fresh mushrooms cut up (or
    canned may be used)
    1 carton French onion dip (8 oz.)
    2 tsp. beef bouillon
    1 c. water
    1 tsp. seasoning salt
    2 cans cream of mushroom soup
    1/2 stick margarine
    1 lb. venison cut in 1 inch cubes
    1 lb. wide noodles cooked
    Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.