Other recipes in this category
  • Braised Doves
    1/3 c. butter
    1/4 c. flour
    Salt and pepper to taste
    Juice of lemon
    8-10 doves
    Melt butter and flour and seasonings. Brown the flour and slowly add water and lemon juice stirring constantly to avoid lumping. Bring the mixture to a boil and pour it over doves. Cover baking dish. Cook in 325 degree oven until tender. These may also be cooked over low heat in a tight fitting skillet. Cook in this manner for a half hour or until doves are tender through.
  • Venison Stew
    3 lb. venison cubes (1 )
    2 c. herb vinegar or
    red wine with
    6 cloves
    1 tsp. thyme
    3 bay leaves
    2 broken cinnamon sticks
    1/4 c. Worcestershire sauce
    2 cloves garlic
    1/2 c. flour
    1/4 c. vegetable oil
    Chunks of 3 onions
    6-8 carrots
    5 stalks celery
    6-8 potatoes or sm. turnips
    2-3 tomatoes
    Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat dredge in flour and brown in hot oil. Place meat in Dutch oven or large pot. Add Worcestershire sauce garlic 1 cup strained marinade or water and vegetable chunks. Bake in oven 1 1/2 hours at 350 degrees or bring to boil on stove then reduce to simmer 1 1/2 hours. If desired thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.
  • 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.
  • Smoked Deer - Real Tender Dry Meat
    1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3 x 6 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3 x 6 pit (see diagram). C. Cover sides of pit with 3 x 8 metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 The General
  • 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.