Other recipes in this category
  • 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
  • Quail
    Take a roasting pan butter it liberally and melt the butter. Season the quail with salt and pepper and any other seasonings desired and place in the pan cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven 475 degrees and bake for about 15 minutes. Reduce to moderate heat 350 degrees and bake until done. During the baking be sure to baste often with the juices and butter. Can be served with gravy made from the juices.
  • 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.
  • Baked Venison Heart
    1 venison heart stuffing
    1 onion
    1 1/2 tsp. salt
    1/2 tsp. pepper
    2 c. dry bread crumbs
    1/2 onion diced
    1/2 c. celery diced
    2 tsp. poultry seasoning
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 c. melted oleo
    Wash heart and stuff it. Bake at 400 degrees for 1 hour covered with foil.
  • 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.