Other recipes in this category
  • 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.
  • 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
  • How To Use All That Venison By Sharon Hask
    2 lb. venison steak
    1 can mushrooms
    1 qt. Mrs. Haskins stewed tomatoes
    Dip venison steaks in flour seasoned with salt and pepper. Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 quart of stewed tomatoes and can of mushrooms. Turn low and simmer until venison is tender (1/2 to 1 hour). Stir often. Serve over rice or just eat --VERY SPECIAL STEWED TOMATOES--
    8 qt. ripe tomatoes (1 peck)
    2 med. onions chopped
    4 stalks celery chopped
    2 med. green peppers chopped
    Blanch and peel tomatoes cut and squish until in small pieces. Add chopped veggies and simmer until veggies are tender adding salt and pepper to taste. Stir often. Use a heavy pan to stew in. I do about 3 bushels every year and we use it for everything.
  • Wild Rabbit
    3 cut up rabbits
    Place pieces in glass bowl. Combine 1/4 cup white cooking wine 2 tablespoons salt with water to cover. Soak overnight in refrigerator. 1 c. flour 2 cubes butter 1 lg. onion chopped 1/2 c. chopped celery 1/2 tsp. curry powder 1 can mushroom soup 3/4 c. milk Pepper rabbit roll in flour. Heat butter in skillet. Fry until golden brown. Place in baking dish. Pour off 1/2 of drippings. In same skillet add chopped onion and celery. Saute 5 minutes. Add curry powder mushroom soup and milk. Mix and pour over rabbit. Bake at 300 degrees for 1 hour.
  • Baked Rabbit
    One rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Crisco any shortening. Have very hot roll rabbit in flour salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening brown and add 2 cups cold water pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours.