Other recipes in this category
  • Pheasant
    1 pheasant
    1 qt. boiling water
    3 stalks celery
    1 onion
    1 tsp. salt
    1/8 tsp. pepper
    4 strips bacon
    1 c. water
    Clean pheasant pour boiling water over it. Put celery and onion on bird. Don t stew up. Rub bird with salt and pepper. Add 1 cup water cover and bake in oven at 350 degrees.
  • Tenderizing Deer Meat And Cutting Down On W
    Mix 1/2 cup vinegar and water. Soak meat in mixture for 2 hours. Rinse meat and cover with milk. Soak in milk at least 2 hours. I always leave mine in milk overnight. Great for frying steaks makes them really tender. Prepare meat with salt pepper and flour. We like onion powder added. Fry as you would tenderized steak.
  • 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.
  • Fried Rabbit
    Cut dressed rabbit servings. Pieces disjoint legs at the body and second joints. Split down center back and through breast cutting each half into dip meat in melted butter then in crushed corn flakes. Brown in hot fat cook slowly about 1 hour. Add hot water cover and cook slowly about 1 1/2 hours.
  • Baked Pheasant And Dressing
    1 young pheasant
    1/2 c. chopped onion
    3 c. chopped oysters
    6 c. dry bread crumbs
    2 eggs beaten
    1/2 c. chopped celery
    1/4 c. margarine
    1 3/4 c. oyster liquor or water
    pheasant has been boiled in
    Salt and pepper
    Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in margarine until soft. Drain oysters reserving liquid. If needed add pheasant stock to oyster liquid to measure 1 3/4 cups. Add bread crumbs oysters egg seasonings and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 degrees for 45 minutes. Yields 4-6 servings.