Other recipes in this category
  • Venison Stew
    2 lbs. meat cubed
    3 cloves garlic
    2 onions sliced
    3 tbsp. vegetable oil
    2 bay leaves
    1 head cauliflower
    3 potatoes cubed
    6 carrots cubed
    1 can tomato sauce
    1 tbsp. salt
    1 c. water
    Throw all in a crock pot and cook until done.
  • Pickled Partridge
    6 partridges cleaned
    4 whole onions
    6 carrots sliced
    2 cloves garlic
    2 sprigs thyme
    1 tbsp. peppercorns
    1 pt. vinegar
    1 pt. olive oil
    Salt to taste
    Place birds breast side down in a saucepan cover with remaining ingredients. Cook over high heat to boiling reduce heat and simmer 1 to 2 hours. Cool reserving liquid remove bones and dice meat. Place meat and juice to cover in an air tight jar. Serve meat cold on crackers or cocktail breads.
  • Barbecued Rabbit
    1 (2-3 lb.) rabbit
    Celery tops
    1 med. chopped onion
    2 tbsp. butter
    1 garlic clove chopped
    1/2 c. chopped celery
    3/4 c. water
    1/4 c. dry wine
    1 c. ketchup
    2 tbsp. vinegar
    2 tbsp. Worcestershire sauce
    2 tbsp. brown sugar
    1 tsp. dry mustard
    1 tsp. salt
    1/4 tsp. pepper
    Cut cleaned rabbit into serving pieces boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.
  • Cherry Rhubarb Jam
    5 c. rhubarb finely cut
    1 c. water
    5 c. sugar
    1 (21 oz.) can cherry pie filling
    6 oz. cherry Jello (can use sugar
    free Jello)
    Cook rhubarb in water until tender. Add sugar stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.
  • Barbecued Beaver
    1 plump young beaver
    2 onions sliced
    1/2 c. vinegar
    1 apple peeled & halved
    3/4 c. catsup
    1 tsp. dry mustard
    1/4 c. granulated sugar
    1/4 tsp. pepper
    2 tsp. Worcestershire sauce
    1/2 tsp. salt
    3 drops Tabasco sauce
    Remove all fat from the beaver. Boil beaver with apple halves for 1 hour over medium heat. Drain and wipe dry. Transfer beaver to roasting pan and cover with sliced onion. Combine remaining ingredients in bowl then pour over beaver. Bake in 350 degree preheated oven for 2 to 2 1/2 hours. Should be basted with the sauce about every 15 to 20 minutes. As sauce mixture thickens add water so it remains the consistency of gravy.