s e p i c e R e f i l d l i W t a e Gr By Anthony J. Davis
Than e r o M cipes e R 0 10 ! Inside
PREFACE & CONTENTS We thank you for buying our 2nd Edition of GREAT WILDLIFE RECIPIES, and hope you find this publication easy to use, and that you will love our enclosed recipies. We know you will be amazed on the different ways to cook the same game and how different each recipie will change the taste of each particular game. Now start turning the pages of GREAT WILDLIFE RECIPIES and start cooking like a professional chef. You will be amazed just how wonderful your game will taste by following our easy to make recipies within the following pages.
Page 4 Page 5 Page 6 Page 7 Page 9 Page 19 Page 21 Page 23 Page 26 Page 35 Page 35 Page 39 Page 40 Page 46 Page 48 Page 51 Page 55 Page 57 Page 78 Page 82
Weights & Measures Common Cooking Terms Bear Dove Duck Goose Moose Ostrich Pheasant Possum Quail Raccoon Rabbit Snake Squirrel Turkey Field Dressing A Wild Turkey Venison Wild Boar Field Dressing Large Game PUBLISHED BY ZAM-CO LLC Copyright 2005 ZAM-CO All rights reserved. P.O. Box 105026 Jefferson City, MO. 105026
WEIGHTS & MEASURES A few grains/pinch/dash, etc.
Less than 1/8 tsp
A dash (liquid)
A few drops
1 fluid ounce
4 fluid ounces
8 fluid ounces
2 fluid ounces
5 tablespoons plus 1 teaspoon
8 fluid ounces
4 quarts (liquid)
COMMON COOKING TERMS Braise: to brown meat, then cook slowly in a small amount of liquid. Used to tenderize tougher cuts of meat. Blanch: to partially cook vegetables by parboiling. Parboiling: to boil vegetables until partially cooked. Saute: to quickly brown vegetables or meat in a small amount of fat. De-glaze: to pour a small amount of liquid into a hot pan in which something has been fried, to clean the pan bottom, especially as for gravy. Fold: to gently combine two ingredients, using a bottom-to-top motion with the spoon or scraper. Sear: to quickly brown the outside of meat at a high temperature. Dredge (as in flour): to thoroughly coat in flour. Scald (as in milk): to heat milk just to the point that steam is rising from it, but not to boiling. Julienne: to cut vegetables in finger-length, narrow strips. Often used in stir-fry dishes. Dice: to finely chop.
Braised Bear Serving Size: 4 1 Large Bear Steak 1/2 teaspoon garlic salt 1/2 teaspoon onion salt dash pepper 1/2 teaspoon chili powder 4 onions -- sliced 2 cans tomato soup Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder. Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup. Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour. Bear Sausage 30 lbs. ground bear meat 6 Tsp red pepper 12 lbs. ground pork butt 15 tsp garlic salt 3 lbs bacon 7 tsp black pepper Mix all ingredients together. Stuff in to sausage casing. Makes great breakfast sausage, good on pizza and makes great meatballs. Page 6
Barbecued Dove Serving Size: 4 16 Dove breasts 1 med. Yellow onion 1 1/2 c Catsup 2/3 c Brown sugar 2 Garlic cloves, crushed 1 tb Worcestershire sauce 1 tb Vinegar or lemon juice 8 dr Tabasco sauce, or more! Preparation Combine above ingredients in a mixing bowl and stir. Brush sauce on breasts repeatedly as they cook on the grill. Grill 3 to 5 minutes, then turn and grill another minute. Wild rice goes great with these birdies. Grilled Dove Serving Size: 4 This is a very simple and delicious recipe 12 Dove breasts 2 Garlic cloves, crushed 4 tb Unsalted butter Salt & pepper to taste In a saucepan, heat the butter and saute the garlic until it is translucent. Allow to cool. Pepper and salt the breasts to taste. Place the breasts on the hot grill and brush them with the garlic butter mixture. Don't skimp on the butter, dove breasts are very lean. Baste every minute or so. Turn the breasts after 3 to 5 minutes and grill and baste for another 1 to 2 minutes. Page 7
Doves Cooked With Wine & Mushrooms Serving Size: 8 12 Doves,ready-to-cook,or quail 1 Juice of lemon Worcestershire sauce 4 cn Button mushrooms (3 oz)* Dove Sauce 3 tb Butter 2 tb Flour 1 Mushroom liquid* 1/2 c Sherry 1 tb Worcestershire sauce Water**, Salt and Pepper to taste * drain mushrooms, and reserve liquid for sauce Preheat oven to 400'F Open doves or quail down the backs, leaving breast whole. Place breast side up, not touching, in a single layer in a roasting pan. Pour in sufficient water to just cover bottom of pan. Cover pan and steam bake for 30 minutes. Turn birds breast side down. Brush each liberally with butter. Sprinkle with lemon juice, Worcestershire sauce, and sherry. Cover and continue to bake for about 1 hour, or until birds are tender. Check every 15 minutes. If necessary, add a little more water. When birds are tender, pour off and reserve the liquid for the sauce. Add mushrooms to pan, cover, and keep warm while you prepare the sauce. * from reserved mushrooms. ** enough to make 2 cups liquid. Melt butter in a heavy saucepan. Add flour and cook over very low heat, stirring constantly until mixture forms a deep golden roux. Combine and add liquids, stirring as added. Cook and keep stirring until thick and smooth. Season with salt and pepper and pour over cooked birds. Let stand in a 200 degree oven for 1520 minutes before serving. Page 8
Braised Wild Duck Breasts in a Spiced Wine Sauce Serving Size: 4 4 Duck breasts; whole with and backs 4 Bacon strips 1 Garlic -- finely minced 1 teaspoon Dried parsley 1/2 teaspoon Dried thyme 1/2 teaspoon Marjoram Salt Freshly ground coarse Black pepper 1 Bay leaf 1/2 cup Onion -- coarsely chopped 10 ounces Can mushrooms and juice 1/2 cup Sven's Glogg* 1/2 cup Chicken stock * A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 55 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. Page 9
Duck A Lâ€™Orange Serving Size: 6 6 lb Duck, cut 1/2 cup Red wine 1 tb Orange peelings 1 Clove garlic, minced 3 tb Salad oil 1 tb Potato starch 1 1/4 cup Orange juice 1 tb Honey 1/4 ts Ginger 1/8 ts Pepper 1 cup Orange sections Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pieces. Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute' orange peel and garlic in oil. Mix in potato starch till smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce with roast duckling. Duck Over Charcoal Serving Size: 4 4 Ducks salt and pepper to taste 3 cup Wine vinegar 4 Lemons; (for juice) 1 cup Olive oil 2 cloves Garlic; pressed 2 Onions; chopped 1 can Chopped pimientos 3 tb Soy sauce Page 10
1/2 ts Oregano 12 Strips bacon Wash ducks thoroughly in cold water and dry. Season to taste with salt and pepper. Combine vinegar, lemon juice, olive oil, garlic, onions, pimento, soy sauce, oregano. Place marinate ducks in this mixture atleast 8 hours. Cook over charcoal fire that has burned down low. Close top of grill. Cook about 1 1 /2 hours. Place 3 strips of bacon on each bird and cook for 30 minutes more. Duck With Apple Dressing Serving Size: 4 1 (3 to 4 lb) duck 4 slice Toasted bread crumbs 4 tb Butter [melted] 1/4 cups Water 3 lg Apples, peeled, cored and diced fine 2 tb Sugar 1/4 ts Nutmeg 1/2 cup Raisens 1/2 cup Cashews, chopped 1 slice of Bacon, cut into halves Rinse the duck and pat dry inside and out. Combine the remainder of the ingredients EXCEPT the bacon, mixing well. Spoon the dressing into all cavities of the duck then place in a baking dish. Place the bacon strips over the top and bake in a 350o oven until the duck is tender. Serve with wild rice and favorite veggies. Page 11
Long Island Duck And Orange Brandy Sauce Serving Size: 4 1 4-to-5-lb. Long Island (or similar) duck 1 large orange 1 medium Spanish onion 1 teaspoon ground celery seed 1 teaspoon garlic salt 1 teaspoon coarse ground pepper 1 teaspoon fancy paprika 1 teaspoon fresh chopped parsley 1/2 teaspoon rosemary Remove innards and rinse duck well. Place in roasting pan. Cut orange in half, squeeze juice over duck and place the rind inside the duck. Cut onion into fourths and stuff into duck. Sprinkle seasonings over duck and roast in oven at 325 degrees for two and a half to three hours (To test for doneness, poke between drumstick and breast and look for clear juices. If juices are reddish, cook longer). Cut finished duck in half or quarters, removing breast bone. Serve with sauce on the side or poured over top. Orange Brandy Sauce: 2 cups orange juice 2 tablespoons grated orange rind 1/2 cup brandy 1/4 cup cornstarch 1/4 cup water Heat orange juice in medium saucepan. Add orange rind and brandy and bring to a boil. In a mixing bowl, blend cornstarch and cold water. Add to orange sauce to thicken. Page 12
Duck Gumbo Serving Size: 4 2 wild ducks 6 tablespoons Tabasco pepper sauce 3 tablespoons olive oil to sauté vegetables 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 1 tablespoon minced garlic 1 small bunch chopped parsley 3/4 cup flour 1/2 cup olive oil for roux 1 pound smoked sausage cut into 1/2 inch slices 32 ounce can stewed tomatoes 10 ounce can diced tomatoes with chilies 1 - 12 ounce beer 5 cups duck broth 2 tablespoons Worcestershire 1 teaspoon black pepper 3 tablespoons salt 2 bay leaves 2 teaspoons thyme 1 cup cut okra Boil ducks in a 10 quart pot with 4 tablespoons Tabasco and boil 1 hour. Remove the ducks and allow to cool, but save the broth. Sauté the onions, celery, bell pepper, garlic, and parsley with the olive oil over medium heat until the onions are tender and set aside. Roux: Put 1/2 cup olive oil in a skillet and get it very hot. Add the flour slowly while stirring constantly until the roux turns a medium dark brown (10-15 minutes) The roux will burn easily so watch it and stir constantly! Add the sautéed vegetables and the sausage to the roux and sauté 3 more minutes. Transfer the vegetables and sausage to the 10 quart pot and add the stewed tomatoes, tomatoes and chilies, beer, 5 cups of duck broth, 2 tablespoons Tabasco, Worcestershire sauce, black pepper, salt, bay leaves, and thyme and cook 30 minutes. Separate the duck meat from the bones, and add the meat and the okra to the gumbo and cook 1 hour. If the gumbo loses too much moisture, add more beer. Serve over white rice. Page 13
Peking Duck Serving Size: 4 7 lb Long Island Duck 5 cup Hot water 3 tb Maltose 1 tb Vinegar 1 tb Sherry 1 tb Sesame oil 1 tb Sugar 1 tb Soy sauce 5 tb Hoisin sauce 12 ea Chinese pancakes, steamed just before serving 1/4 lb Scallions cut into 24 pieces 2 ea Cucumbers, peeled, halved and julienned Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with the mixture. Hang the duck by its neck at room temperature, about 65 degrees, for at least 12 hours. The next day, pre-heat oven to 400 degrees. Place duck in pan and cook for 10 minutes. Turn heat to 450 degrees and cook for additional 30 minutes or until the meat is tender and theskin is crispy. To carve the duck, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. Page 14
Sage-Grilled Duck Breasts Serving Size:2 4 duck breast halves, about 4 to 5 ounces each salt and freshly-ground black pepper to taste 1/4 cup unsalted butter, softened 1 tablespoon fresh sage leaves 1 garlic clove, chopped Additional fresh sage leaves Fire up enough charcoal to form a single layer beneath the duck breasts. Rub breasts with salt and pepper under and over the skin. In a blender, combine butter, sage and garlic, blending until the mixture is smooth. Rub equal portions of the seasoned butter under and over the skin. When the charcoal is covered with gray ash, place the breasts skin-side down over the hot coals. Grill 4 to 5 minutes, until the skin is well browned and crispy. Turn the breasts over, and move them a few inches from the hottest part of the fire, grilling another 2 to 4 minutes for medium rare meat. The butter dripping on the coals may cause some flareups, so watch the grill carefully and douse any conflagrations. Let the breasts sit at room temperature for 5 minutes, and then slice each on the diagonal, serving some of the crispy skin with each breast. Transfer the slices to a platter or individual plates for serving.
If You Love Our Book... Order One For A Friend! email@example.com Page 15
Stuffed Wild Duck Serving Size: 2 1 Duck 1 Lemon; for juice 1 Rib of celery 1/4 med Onion 1/4 med Onion 1/4 med Apple 1 tb Worcestershire sauce 1 Salt pork; thin sliced Soak duck in cold water with juice of 1 lemon for 30 minutes before cooking. Dry thoroughly. Salt and pepper inside and out. Fill cavity with celery, onion, orange, apple and Worcestershire. Lay strip of salt meat over bird, secure with toothpicks. Place in heavy Dutch oven with 1 inch water in bottom. Bake covered at 325 for 1 hour, or until very tender. Baste often. Before serving remove salt meat and brown by removing cover and basting. Wild Duck and Andouille Sauce Piquant Serving Size: 12 2 1/2 lb Wild duck breasts 1 cup Olive oil (for roux) 3 cup Chablis wine 3 cup Plain flour (for roux) 1/2 ts Dried mint, crushed 3 cup Onions, chopped 11 cup Tomato sauce 1 cup Bell pepper, chopped 3 tb Lea & Perrins 3 cup Geen onions, chopped 6 ts Louisiana hot sauce 2 cup Parsley, chopped 5 ts Salt Water Page 16
1 lb Andouille, sliced 1/4" thick 2 tb Garlic, finely chopped Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. Twice Cooked Herbed Ducks Serving Size: 6 2 Ducks, about 4 1/2 pounds each 1 each fresh lemon thyme, Italian parsley, rosemary sage (1teaspoon each if dried) 4 tb Kosher salt Coarsely ground pepper to taste Remove heads, feet, giblets and excess fat from ducks. Using poultry shears or strong kitchen scissors, remove tails and backbones; cut each bird in half through breastbone, then in quarters. Rinse andpat dry. Prick all over with the tines of a fork. Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin. Place quarters on a rack in a roasting pan, skin side up, and cook in a 300F oven for about 1 hour, until the fat has rendered into the pan - up to 2 or 3 cups. Remove from oven but leave on rack to continue dripping for about 45 minutes. Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down. Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15 minutes. Reverse and cook skin side up for about 5 minutes more, covered; serve imme....................................................... diately. Page 17
Wild Duck Gumbo Serving Size: 16 2 Wild ducks -- cut up 1/2 cup cooking oil 2/3 cup all-purpose flour 1 pound smoked sausage -- sliced 2 cups chopped onion 1 1/2 cups green pepper -- chopped 1 1/2 cups celery -- sliced 2 Tablespoons fresh parsley -- minced 1 Tablespoon garlic -- minced 14 1/2 ounces stewed tomatoes 2 bay leaves 2 Tablespoons Worcestershire sauce 1 1/2 teaspoons pepper 1 teaspoon salt 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper 2 quarts water In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set a side. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next 8 ingredients; mix well. Add duck; bring to a boil.Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice. Page 18
Goose Kabobs Serving Size: 4 2 goose or duck breasts 1 (8 oz.) bottle Italian dressing 2 large onions 3 green bell peppers 8 strips bacon Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily. Light charcoal fire. While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces. On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.
Goose With Sauce Madame Serving Size: 4 1 Goose 1 teaspoon sage 1 teaspoon parsley 1 teaspoon mint 1 teaspoon savory 1 pear, peeled, cored & chopped 1 quince, pared, cored & chop 2 garlic cloves, finely minced 1 cup grapes, seedless 1/4 cup bread crumbs 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 cup vinegar 1/4 cup red wine Salt to taste Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325F for 30 minutes per pound. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs, vinegar, spices, and wine with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable). Pour over the goose, or serve separately.
Moose Meatballs Serving Size: 4 1lb Ground moose meat* 1 Egg -- lightly beaten 4 tb Cornstarch -- divided 1 t Salt 1/4 ts Pepper 2 tb Onion -- chopped 1 tb Cooking oil 3 tb Vinegar 1 8 oz can pineapple chunks 1/2 c Sugar 1 tb Soy sauce 1 med Green pepper -- cut into strip Hot cooked wide egg noodles *If moose meat isn't available in your area, ground beef can be substituted. In a bowl, combine meat, egg, 1 tablepsoon cornstarch, salt, pepper and onion. Shape into 1-1/2-inch balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 11/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles. Page 21
Moose Stroganoff Serving Size: 4 2 lb Moose round steak -- diced Fat for frying Salt to taste Pepper to taste 2 can Cream of mushroom soup 1 can Milk, 10 oz 1/4 cup Onions -- chopped Brown steak in fat in frying pan, season to taste with salt and pepper. Combine steak, soup, milk and onions in casserole. Bake at 350 degrees for 1 hour. Serve over cooked rice if desired. Moose Rump Roast Serving Size: 6 6 1/2 lb Moose rump roast 4 tb Worcestershire sauce Vegetable oil Salt and pepper 1 lg Onion, sliced 1 t Garlic powder 1/2 cup Red wine 1 cup Water Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Page 22
Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. GRAVY To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.
Barbecued Ostrich Servings: 6 6 (2 1/2- to 3-ounce) ostrich fillet steaks 2 ts Salt Black pepper 2 ts Dry mustard 1 Clove garlic, chopped 1/2 cup Vinegar or lemon juice 1 ts Grated lemon zest 2 ts Sugar 1/2 cup Oil Mix salt, pepper to taste and mustard in bowl. Rub mixture into steaks. Place meat in dish. Mix garlic, vinegar, lemon zest, sugar and oil in separate bowl. Pour over meat and let marinate 4 hours, turning every hour. Grill steaks to desired doneness on barbecue or stove-top grill, basting with sauce. Page 23
Minute Ostrich Steaks Servings: 8 2 Cloves garlic 2 ts Freshly ground black pepper 8 ea. 2 1/2- to 3-ounce ostrich minute steaks, or ostrich fillet sliced into 8 steaks 1/2 inch thick and 3 inches in diameter 2 ts Butter or oil Mustard Cream Sauce 2 tb Brandy 1 tb Dijon mustard 2 ts Salt 3 tb Whipping cream Steaks Preparation Crush garlic and mix with pepper. Pat into steaks. Heat butter in skillet. Add steaks and quickly fry steaks 1 1/2 minutes per side. Serve with Mustard Cream Sauce. Mustard Cream Sauce Preparation Add brandy to pan after frying ostrich steaks. Ignite brandy and when flames have died down, add mustard, salt and cream. Stir together well. Heat but do not allow to boil. NOTES
Ostrich With Mushrooms And Mustard Shallot Sauce Serving Size: 1 4 Ostrich medallions 2 oz. Each of Cepes, Morels, Shiitake, Mousseron and 2 shallots chopped 3 Cloves garlic mashed 1/4 Cup white wine 2 Tsp Fresh Thyme chopped Mustard Shallot Sauce 1/2 Cup white wine 4 shallots finely chopped 1/2 fresh bay leaf 1 tablespoon fresh Thyme chopped 1 tablespoon French Dijon mustard 1 cup venison demi-glace 1/2 cup creme fraiche MUSHROOM PREP Saute shallots-add mushrooms. When mushrooms are almost done, add garlic and wine. Reduce until almost dry. MUSTARD SAUCE PREP Saute shallots in butter . Deglaze with pinot noir, add herbs and Dijon. Add venison demi-glace and reduce by half. Whisk in creme fraiche. OSTRICH PREP Season the medallion on both sides with salt and black pepper, grill them (Best at rare to medium rare) Place sauteed mushrooms in center of hot plate. Slice Ostrich and arrange around mushrooms. Ladle sauce over meat. Page 25
Braised Pheasant Serving Size: 2 to 4 2 each 1 1/2 pound pheasants or 1 3 pound pheasant -- split salt and pepper 1 onion sliced 2 carrots peeled and quartered 2 slices lean smoked bacon 1/4 cup chicken broth 1/4 cup dry sherry or broth Season cavity of each pheasant lightly with salt and pepper. Arrange sliced vegetables in bottom of Crock-Pot. Place pheasants on top of vegetables. Cut bacon slices in half and place over each breast. Add broth and sherry. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. NOTES
Breast of Pheasant Under Glass Serving Size: 2 2 Pheasant breasts 2 tb Lemon juice 1/2 ts Salt 1/2 ts Pepper 3 tb Butter 1 ts Shallots; peeled & chopped 2 tb Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tb Meat Glaze dashes of cayenne 1 tb Truffles or morels; cut into thin strips 2 tb Mushrooms; thin strips Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet. When butter foams, add breasts and suate 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet nad keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 T. lemon juice, the remaining T. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique. Page 27
Breast of Pheasant Under Glass Serving Size: 2 2 Pheasant breasts 2 tb Lemon juice 1/2 ts Salt 1/2 ts Pepper 3 tb Butter 1 ts Shallots; peeled & chopped 2 tb Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tb Meat Glaze dashes of cayenne 1 tb Truffles or morels; cut into thin strips 2 tb Mushrooms; thin strips Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet. When butter foams, add breasts and suate 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet nad keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 T. lemon juice, the remaining T. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique. Page 28
Mandarin Pheasant Serving Size: 6 2 Pheasants, halved 1 cn 11 oz. mandarin oranges 1 tb Cornstarch 2 ts Grated lemon peel 1 tb Lemon juice Dust oranges, draining syrup into pan. Stir in cornstarch, lemon peel and juice. Cook until thickened, stirring constantly. Remove from heat, add oranges. Spoon sauce over birds and cover. Bake 15 minutes at 425F. Bake 1 hour 325F, baste often. Remove cover. Bake 30 minutes.
Oven-Braised Pheasant with Sauerkraut Serving Size: 6 2 Pheasants, 2 lb each * 1/2 ts Dried thyme or 1 sprig fresh 2 sl Lean bacon, diced 3 lb Sauerkraut, thoroughly rinsed and drained 1 1/2 c Dry white wine 1 t Juniper berries (about 20) 2 Cloves 1 Bay leaf Defatted chicken stock or water Salt and freshly ground black pepper to taste * skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to Page 29
4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned. Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm. Raise the oven temperature to 425 degrees F. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 minutes, or until juices run clear when they are pierced with a fork. Remove the breasts from the roasting pan, set aside and keep warm. Reheat the legs in the Dutch oven briefly. Slice themeat from the breasts and lay it over the legs and sauerkraut. Pecan Stuffed Smoked Pheasant Serving Size: 1 2 ea Smoked pheasants 1/4 c Butter 1 1/4 c Dry bread crumbs 2/3 c Coarsely broken pecan meats 2 tb Flour 3/4 ts Salt 1/4 ts Pepper 1/4 c Butter 1 1/2 c Hot water 1/4 c Sherry Melt the 1/4 cup of butter butter and pour over bread crumbs. Add pecan meats and toss lightly. Stuff mixture into pheasants and truss birds. Combine the flour, salt and pepper, and lightly sprinkle over pheasants. Melt the other 4 TBS butter in heavy cream
Brown each pheasant on all side and transfer to a roasing pan. Add hot water and sherry to the browned birds. Cover and bake at 350 degrees F for 1 hour. Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. Remove birds to a platter and keep hot while you thicken the dripping for gravy.. Serves 6 Pheasant Breast With Cinnamon Marmalade Serving Size: 4 4 Boneless pheasant breasts 2 tb Butter 4 tb All-purpose flour 1/4 ts Cinnamon 1/2 c Orange juice 2 tb Orange marmalade 3/4 ts Instant chicken bouillon 1 tb Orange liqueur 1/2 c Green seedless grapes 1 Orange, peeled, cut into sections 1/4 c Toasted almonds Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan. Melt butter in saucepan over medium heat. Stir in flour and cinnamon. Cook until smooth. Stir in orange juice, marmalade and bouillon. Cook until thickened, stirring constantly. Stir in liqueur. Spoon over pheasant. Seal foil tightly. Bake at 325 degrees until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 minutes longer. Sprinkle with almonds. Serve with hot cooked rice. Page 31
Pheasant With Brandy Cream Sauce Serving Size: 2
1 pheasant, about 3 pounds 1/4 cup butter 1/3 finely chopped shallots or mild onion 1/4 cup brandy, warmed 2/3 cup chicken stock 1/4 teaspoon salt dash pepper 3 slices bacon 2/3 cup whipping cream 2 tablespoons horseradish 2 tablespoons cornstarch 2 tablespoons cold water Clean pheasant and tie legs with string. Heat butter in a large skillet at medium-high heat. Add shallots or onions; saute until tender, about 4 minutes. Push to one side and transfer pheasant and shallots to a roasting pan. Heat brandy, pour into a ladle, light and pour over pheasant. When flame subsides, pour chicken stock into pan. Sprinkle pheasant with salt and pepper. Place bacon slices on pheasantâ€™s breast. Roast, uncovered, at 425F for 25 minutes. Mix whipping cream and horseradish. Pour into pan juices. Roast, uncovered, for about 20 minutes longer, basting with sauce occasionally. Remove pheasant to a heated serving platter; keep warm. Mix cornstarch and cold water. Stirring into pan juices. Cook and stir until slightly thickened. Serve with pheasant. Page 32
Pheasant With Mushrooms
1 pheasant, cut for frying 1 can cream of mushroom soup Serving Size: 2 1/2 cup cooking sherry 2 tablespoons chopped onion 1 small can button mushrooms 1 tablespoon chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter or margarine 1/2 cup flour Roll pheasant pieces in flour, salt and pepper mixture. Brown in melted butter. Place in greased casserole. Mix sherry, mushroom soup, drained mushrooms, parsley and onion. Pour over pheasant. Bake, covered, at 350F for 1 1/2 hours. Remove lid and bake 15 minutes longer. Walnut Stuffed Pheasant Serving Size: 6 2 Pheasant -- 3 lb ea 1/2 ts Pepper 3/4 c Butter 1 tb Salt 1/4 c Wild Turkey bourbon 1 c Walnuts -- coarsely chopped 1/2 ts Thyme 2 lb Grapes, seedless Preheat oven to 425 degrees. Page 33
Melt butter in small saucepan and mix in bourbon, thyme, pepper, and salt. Rub birds inside and out with part of seasoned butter mixture. Mash half the grapes. Mix mashed grapes, whole grapes, and walnuts with remaining seasoned butter untill well blended. Place mixture inside birds and truss birds closed. Place birds on rack in open roaster, breast side up. Roast for 15 minutes, reduce oven temperature to 325 degrees and continue roasting for 45 minutes. Baste frequently with drippings.
Baked Possum Serving Size: 4 1 large possum, skinned, dressed, and washed 1 quart beer 4 tablespoons Tabasco sauce 1 1/2 tablespoons salt 2 onions, chopped 1 clove garlic, minced 2 tablespoons Worcestershire sauce 4 sweet potatoes 2 ribs celery, chopped 1 oz. whiskey Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight. Preheat oven to 350F. Place the sweet potatoes around the possum. Bake covered for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks. Apricot Basted Quail Servings: 4 1 x Apricot Basting Sauce; * 36 oz Quail; 6 Birds 6 ea Bacon Slices *Apricot Basting Sauce 1/2 cup Apricot Jam 1/4 cup Apricots; Dried -- Fine Chop 1/4 cup Dry White Wine 1 tablespoon Honey 1 teaspoon Worcestershire Sauce Page 35
Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce (set aside) Quail Preparation Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail. Brandied Quail Serving Size: 2 4 Quail 1 Stick Butter-clarified, divided 1/2 cup Currant Or Apricot Jelly Dash Of Salt 2 Tbsp Brandy-or to taste Cut quail into serving pieces, using breasts only or breasts and legs ifyou wish. Brown slowly in Â˝ of butter for about Â˝ hour. When nicely browned on all sides, push to one side and add currant or apricot jelly to the drippings. Add remainder of butter, a dash of salt, and stir well while the jelly melts. When sauce is well blended, spread the browned pieces of quail out again and baste with the sauce. Cover and let simmer until meat is fork tender. Skim off fat and add brandy to the mixture. Amount depends solely upon taste preference. Stir in brandy just until heated and serve. Page 36
Hunterâ€™s Quail Serving Size: 2 4 quail Salt and pepper to taste 4 cups cabbage, shredded 4 slices bacon, cooked crisp and crumbled 16 large cabbage leaves 2 tablespoons butter 1 cup chicken broth 4 small apples, sliced 1/4 teaspoon crushed thyme 1/4 teaspoon crushed tarragon 1/4 teaspoon caraway seeds 1 teaspoon salt 1/4 teaspoon pepper Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove. In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce. Panfried Quail Serving Size: 4 1 cup White grapes (to make 1/4 -to 1/3 cup grape juice) 2 ts Salt 1/2 ts Freshly ground black pepper 1 ts Dried thyme leaves Page 37
8 qt Split and flattened 1/2 cup (1 stick) unsalted butter 1/2 cup Virginia ham, cut into 2 by -1/4 inch matchsticks First, make the fresh white grape juice. Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer. Combine the salt, pepper, and thyme, crushing the thyme with your fingertips. Sprinkle both sides of the birds with the seasonings. Melt the butter in a large skillet over medium heat until it foams and just begins to brown. Add the quail, skin-side down. Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown. Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer. Take the pan from the heat and let the quail rest, covered, for about 10 minutes. Arrange the quail on a platter and sprinkle the ham from the pan over them.Pour the fat from the pan. Add the grape juice (you can also use water, if you prefer), and bring to a boil. Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan. Pour over the quail and serve. Texas Quail Runners Serving Size: 4 These tasty appetizers can be grilled or fried. 10 sets of quail legs separated (makes 20 pieces) 2 chopped ancho peppers 5 chopped jalapeno peppers 3 tablespoons Tabasco pepper sauce 1 - 12 ounce beer Vegetable oil (optional) 2 cups flour (optional) Page 38
Put the Tabasco, peppers and the beer in a blender and liquify. Pour most of the beer and pepper mixture over the legs and marinate refrigerated 8 hours or overnight. Save some for marinating if you plan to grill them. After marinating, the legs are ready to grill, but make sure to brush on the extra marinade while grilling to keep the legs from drying out. For frying the legs, place the oil in a skillet over medium/high heat, coat the peppered wings in flour, and fry until golden brown. NOTES
Fricasseed Raccoon Serving Size: 4 1 raccoon 2 tablespoons salt 1/2 teaspoon pepper 1 cup flour 1/4 cup fat 2 cups broth Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. Page 39
Fried Rabbit In Breadcrumbs Serving Size: 4 3 tb Milk 1oz Flour 1/4 ts Salt 1/4 ts Black pepper 1 4 lb rabbit, cleaned - cut into serving pieces 1 Egg -- lightly beaten with 1 ts Water 3oz Fresh breadcrumbs Vegetable oil for deep fryin 4 Parsley sprigs Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coatingthoroughly. Set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables.
Rabbit Fried Serving Size: 6 1 Rabbit, cleaned cut into pieces Cooking oil Salt and pepper 1Onion, sliced 1/4 cup Flour If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/ 2 cups water, return rabbit to mixture and cook slowly until gravy thickens. Hasen Pfefer Serving Size: 4 2lb Rabbit meat Vinegar and water 1 lg Onion -- sliced 3 Cloves 2 Bay Leaves Salt and Pepper 2 tb Butter 1cup Sour Cream Place rabbit meat in a bowl or jar and cover with equal parts vinegar and water. Add one large sliced onion, salt and pepper, cloves and bay leaf. Let the meat soak in this solution for 2 days. then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until the meat is tender (about 30minutes). Just before serving stir 1 cup of thick sour cream into the sauce. Page 41
Peppered Rabbit Serving Size: 4 1 rabbit, cut into 8 serving pieces 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 2 tablespoons unsalted butter 1/4 cup brandy 1 tablespoon plus 1 teaspoon currant jam or jelly 1/2 cup sour cream Begin preparation 24 hours in advance of serving time. Make marinade. After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the marinade. Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag, and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade over them, and simmer over medium-low heat for about 1 hour, or until the meat is tender and cooked through. With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them on a serving platter. Keep the meat warm while finishing the sauce. Pour pan drippings through a sieve, pressing on the solids to release as much flavor as possible. Discard the solids. Reheat drippings, reducing them over high heat, if necessary, to make about 1 cup sauce. Add brandy and jam to the sauce, stirring until the jam is melted. Remove the sauce from the heat, and stir in the sour cream. Taste; add more salt and pepper if you like, and pour the sauce over the rabbit pieces. Serve immediately. Marinade: 3/4 cup red wine vinegar 1/2 cup dry red wine 3/4 cup unsalted chicken stock 1 medium onion, chopped Page 42
2 celery ribs, chopped 2 tablespoon pickling spice 1 bay leaf 1/2 tsp. salt 1 teaspoon freshly-ground black pepper 6 juniper berries, bruised Combine all ingredients, and pour marinade over the rabbit pieces in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours. Remove the rabbit pieces from the marinade, and lightly pat them dry with paper towels Rabbit Almondine Serving Size: 2 1 ea Rabbit cut in pieces 1/4 cup Liquid oil 1/3 cup Flour 1 1/2 ts Salt 1 ts Pepper 1/4 cup Water 1ea Medium onion cut into rings 1/4 cup Toasted slivered almonds 1 cup Chicken broth 1/2 ts Rosemary 1 ts Lemon rind 1/2 cup Sour cream Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken broth with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds, pour over rabbit. Page 43
Stewed Rabbit Serving Size: 6 2-3 lbs domestic or 2 wild Rabbits cut up 1/2 cup Flour 1/2 ts Salt 1/4 ts Pepper 1 lg Onion 6 Slices of bacon 2 med Carrots 2 med Garlic cloves, crushed 1 Bay leaf 1 1/4 cup Water 3/4 cup Dry red wine 1 tb Packed brown sugar 1/2 ts Salt 1/2 ts Dried rosemary leaves 1/2 ts Paprika 1 tb Cornstarch 2 tb Cold water Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown. Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf. Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. Page 44
Stuffed Rabbit Serving Size: 4 1 Rabbit 2 oz Butter 2 oz Flour 10 fl oz Stock 2 cup Breadcrumbs Large onion 2 x Large cooking apples 2 tb Parsley 1 ts Thyme 1 tb Sugar 1 tsp Salt 1 oz Butter 1 Egg Pepper to taste Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add wellseasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. NOTES
Flat Snake Chili Serving Size: 2 1 1/2 Lbs Eatable Snake or German Link Sausage 6 Dried Chili Anchos 4 Cans Green Chilies -- (4-oz cans) 4 Large Tomatoes 1 Large Onion -- white 3 Cloves Garlic 2 Tsp Ground Cumin 2 Tsp Paprika 1 Tsp Oregano -- (Mexican) Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender until smooth. Dice the sausage, onions and garlic, then saute over medium heat until onions are soft. If everyone in the house isn't already watching you do this, they will soon appear. The recipe calls for an extra half-pound of sausage so you can give everybody a taste to get themout of the kitchen. Drain off the noodles of lucious sausage grease (if you must!) and add the ground beef to the pot to brown. Dice the green chilies and tomatoes. Add the vegetables and spices to the pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Simmer until you can't stand it. Rattlesnake & Beans Serving Size: 6 1/2 lb Rattlesnake meat * in bitesized pieces browned 3 lb Dry kidney or pinto beans- cooked or 64 oz Canned beans 30 oz Stewed tomatoes -- undrained 4 oz Canned diced jalapenos more or less to taste 1 lg Red onion cut in large chunks Page 46
1 Garlic clove -- smashed 1 dash of Salt 1 lb Ground beef browned and drained Broken tortilla chips (opt.) * (can substitute quail, dove, chicken, rabbit, or pork) Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.
Texas Snake Cakes Serving Size: 1 1 Rattlesnake per person 1 Crab boil ** 1 Egg Salt & pepper Green onion 2 tb Oil Gut the rattlesnake and peel the skin off. Cook in a crab boil**. Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Saute in oil until brown on both sides. Serve with tartar sauce. Crab Boil.... ** water, lemon, and seed package for crab or shrimp Page 47
Squirrel in Cream Serving Size: 6 2 small squirrels -- cut up 1 onion -- finely chopped 1/2 teaspoon leaf thyme 1 4 oz can sliced mushrooms -- drained 1 cup beef bouillon 1 cup sour cream 2 tablespoons lemon juice 3 tablespoons flour minced parsley Marinate squirrel overnight in refrigerator in salted water. Before cooking, remove squirrel pieces; drain and pat dry. Place squirrel, ham, onion, thyme and mushrooms in Crock-Pot. Pour in bouillon, moistening well. Cover and cook on Low for 8 to 10 hours. Before serving, turn to High. Combine sour cream, lemon juice and flour. Remove squirrel to a warm platter. Stir sour cream mixture into Crock-Pot. Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley. Squirrel Pot Pie Serving Size: 4 4 each squirrel 6 medium potato 1 tablespoon parsley flakes Dough 2 cups flour 2/3 cup shortening 3/4 teaspoon salt 5 tablespoons water 1 egg Page 48
Cook squirrels in large pan, using enough waterto cover. Salt to taste (about 1 tsp). Cook 2 to 3 hours or until tender. Remove squirrels from pan, cut up, roll in flour, and fry in shortening over medium heat until browned. To the broth add 6 potatoes, sliced and diced. Mix together all ingredients for dough, using fork to cut flour through other ingredients. Work gently 1 minute with hands. Roll out dough on floured surface to about 1/8 inch thickness. Cut in 1 inch or bite size pieces and add to boiling water and potatoes. Add 1 Tbsp. parsley flakes and salt. If not enough salt is added, pot pie will taste bland. Cook 30 minutes on low heat. Succulent Squirrel Serving Size: 4 4 each squirrel -- cleaned, Whole 1 bottle(16oz) Italian dressing 8 small potatoes -- sliced 4 each carrot -- sliced 2 medium onion -- sliced 4 tablespoons barbecue sauce 1/4 cup salt black pepper 1 pinch celery seed 1 pinch paprika 1 pinch sage 2 tablespoons bacon bits Soak squirrels overnight in refrigerator in large bowl of fresh water to which the salt has been added. Next day, rinse squirrels off and place on there backs in cake pan. Pour italian dressing over them and put back in refrigerator for 4 to 6 hrs. In center of a sheet of aluminum foil large enough to wrap one squirrel, place layer of sliced onion and potatoe. Put one dressing doused squirrel on its back on veggies Page 49
sprinkle with pepper, Paprika, celery seed, and sage (takes very little spice) . Sprinkle bacon bits inside body cavity. Stuff cavity with carrots sliced long and thin.Pour on BBQ sauce to taste. Put a layer of onions and thinly sliced potatoes on top. Wrap each squirrel thus dressed with two wraps of foil, Sealing well-do not puncture foil. Place the four servings on a double-burner gas grill with lid closed. Set on low temperature, and grill for 45 minutes, turning every 10 to 15 minutes. NOTES
Deep-Fried Wild Turkey Serving Size: 4 1ea Wild turkey, whole, dressed 2 1/2 gal. Peanut oil 1 cup Italian salad dressing 1/2 cup Lemon juice, fresh 3 Tbs Onion juice 3 Tbs Garlic juice 2 Tbs Worcestershire sauce 1 Tbs Liquid smoke 1 1/3 oz Cayenne 1/4 cup Salt Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. A red-hot favorite anytime of the year! Oven-Barbecued Turkey Legs Serving Size: 6 1/4 cup Flour 1 tsp Salt 1/2 tsp Chili powder 1/4 tsp Pepper 6 Turkey legs,small 1/4 cup Corn oil 1/2 cup Barbecue sauce 1/2 cup Water 1 Chicken bouillon cube,crush Page 51
Mix flour with salt, chili powder and pepper; dredge turkey legs with flour mixture. Heat oil in a large skillet; brown turkey, turning to brown all sides. Remove turkey to a 13x9x2-inch pan. Combine barbecue sauce, water and bouillon cube; spoon over turkey. Cover pan with foil; bake in preheated 325'F. oven 1 hour. Uncover and bake 1 hour, until turkey is tender, basting frequently. NOTE: Delicious teamed with pan-baked potato halves, fresh zucchini and a hot peach or pear half! Roast Turkey With Gravy Serving Size: 12 12lb Turkey Salt and pepper to taste 6 tb Flour Chicken broth If turkey is frozen it may be defrosted in the Microwave Oven (follow directions in your manual), or it may be defrosted by placing it in the refrigerator overnight or until thawed. Wash turkey and pat it dry. Sprinkle inside cavity with salt and pepper, to taste. Tie legs together. Tie wings and legs to body. Invert a heat-resistant, non-metallic saucer or small casserole cover in a shallow, 10-inch, heat-resistant, non- metallic baking dish. Place turkey breast-side-down on the saucer. Heat, uncovercd, for half of cooking time, 3minutes per pound (36 minutes). Turn the turkey breastside-up and continue cooking covered with a paper towel for the remaining half of the cooking time. (3 minutes per pound or an additional 36 minutes). Insert a meat thermometer into fleshy portion of turkey, not touching any bones. It should register 160Ă¸ F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while cooking. If temperature is not160Ă¸F return turkey to Microwave Oven for an additional few minutes until correct temperature is reached. Let turkey stand covered with aluminum foil at room temperature 20 to 30 Page 52
minutes to finishcooking. The internal temperature of the turkey should be 170F after standing. While the turkey is standing at room temperature, prepare the gravy. The turkey should be removed from the roasting pan. Pour the pan drippings into a bowl, leaving the residue in the pan. Allow the fat to rise to the top. Skim off about 6 tablespoons of fat. Reserve pan drippings. (If thereis not enough fat, add butter or margarine to make 6 tablespoons total. Discard any excess fat.) Return fat to the baking dish. Blend in flour and salt and pepper, to taste. Heat, uncovered, in Microwave Oven 4 minutes or until lightly browned. Measure the remaining pan drippings and add enough chicken broth to make 3 cups. Gradually stir liquid into flour mixture until smooth, scraping the sides of the pan to loosen any particles that stick to the pan. Heat, uncovered, in Microwave Oven 14 minutes oruntil thickened and smooth. Stir occasionally during last half of cooking. Turkey Stuffed Peppers Serving Size: 6 6 md Green bell peppers 1 lb Ground turkey 1 cup Cooked rice 2 tb Onion; minced 1 tb Worcestershire sauce 1 Clove garlic; minced 1/4 ts Pepper 1 cup Low-sodium tomato sauce; -8 oz. 1/2 cup ;water 1 oz Skim mozzarella cheese; -shredded Cut off tops of green peppers; remove seeds and membrane. Mix turkey with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato sauce with turkey mixture, then spoon mixture into peppers; cover. Page 53
Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn every 5 minutes. Add water and remaining tomato sauce. Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1to 2 minutes until cheese melts. To freeze: Place in microwave-safe container; label and freeze for up to 2 months. To serve: Thaw. Cover with microwave safe plastic wrap, and cookon high 3 to 5 minutes. Turkey Bread Medium Size Turkey 1 cup Water 1 Egg 3 tb Butter or margerine 1/3 cup Diced onion 2 1/4 ts Brown or white sugar 1/2 ts Salt 1/3 ts Black pepper 1 tbs Dry sage 1 tbs Celery seeds 3/4 ts Poultry seasoning 2/3 cup Cornmeal 2 1/2 cup Bread flour 1 1/2 ts Yeast Stuffing 1/2 cup Chopped celery 1/4 cup Chopped onion 3 tb Butter or margerine 3 1/2 cup Cubed or crumbed bread Bread: Use light to medium crust setting on a white sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes Page 54
FIELD DRESSING A WILD TURKEY
As we all know after the game is on the ground the real work starts. Fortunately for us Wild Turkey hunters there isn’t much “work” in field dressing a turkey. It is important to preserve the meat you have just worked so hard for. To do this you must cool the game and keep it cool. The first step in doing this is to remove the internal organs. Remove The Internal Organs Whether it is a wild turkey or any big game animal this needs to be done as soon as you can. Following are instructions on how to do this with a wild turkey. With your fingers feel for the Point of the Breast located between the turkey’s legs and insert your knife there............................................................................. Make a cut between the Tail and the Point of the Breast. Make this cut from one leg to the other. Then gently pull the turkey’s Back and Breast apart far enough to get your hand inside the body cavity between the intestines and back. Slip your hand in along the Back as far as you can. Grip the entrails (the lungs, liver & heart) and pull them out. The guts will follow along. You may not get it all the first time and if so you will have to try again. You must remove the heart, so if you don’t see it in the pile you have removed go back in one more time.
Remove the Crop, Windpipe and Esophagus Turkeys have a Crop (the place the food they eat gathers before it goes into their stomach). It is important to take this Crop out. At the turkeyâ€™s neck, grab the skin where it meets the feathers. Make a cut there and split the neck open. Remove the windpipe, esophagus, and the Crop. If you are interested in seeing what your turkey is eating you can cut the Crop open and look inside. Once you have removed everything, wipe all the blood out of the body cavity or let it drip out. As soon as you can, place ice inside the body cavity and you are ready for the trip home. Once home completely wash your turkey inside and out in cold water and wrap it for freezing. NOTES
Venison Hash Serving Size: 5 1 1/2 lb Ground venison 3 lg Onions, diced 1 lg Green pepper, diced 1 can 16 oz. tomatoes 2 ts Salt 1/3 ts Chili powder 1 sm Red pepper, diced 1/2 cup Chopped chiles (optional) Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. Barbecue Venison Chops Serving Size: 4 20 Venison chops 6 oz Beer 1 lg Onion, chopped 4 Pats of butter 2 oz Garlic Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black. Page 57
Barbecued Venison Ribs Serving Size: 6 2 1/2 cup Water 3 cup Ketchup 1 tb White vinegar 1/4 cup Lemon juice 1/2 cup Worcestershire sauce 1/2 cup 100% Wisconsin maple syrup 1/2 cup Brown sugar 2 med Onions,diced 2 tb Chili powder 1/2 ts Salt 6 lb Venison ribs with some loin Meat attached Freshly ground black pepper to taste Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve, place ribs on serving platter.Pour sauce over ribs. Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup.
Caribou Roasting in Gin Serving Size: 4 1 Caribou roast 6 Strips of bacon Marinade 1 med Onion -- chopped 6 Peppercorns 2 clove garlic -- minced 1 med Parsnip -- diced 2 Ribs celery -- chopped 1 cup Cider Vinegar 1 cup Beef bouillon 1 cup Gin Combine all the marinade ingredients except the gin. Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool. Place roast in marinade to cover. Let stand refrigerated for 48 hours or more. Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon. Roast uncovered in a preheated 350 degree F. oven for 15 min per pound. Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings. Remove the roast and let sit 5-10 min before carving. With a little butter and flour make a gravy from the pan drippings and balance of the marinade. The gin is juniper flavored alcohol and juniper is a traditional game flavoring. The gin works quite well if you don't have any whole juniper berries available. Page 59
Country-Style Venison Serving Size: 2 2 Pounds Venison chuck roast, boneless 1 1/2 inch cubes 2 Tablespoons Vegetable Oil 2 Cups water 1/2 Cup dry red wine 1 Scallions, minced 1 Tablespoon salt 1/2 Teaspoon black pepper, freshly ground 6 small white onions 6 small whole carrots 3 medium potatoes,pared & cubed 1 medium Kohlrabi, pared & cubed 4 stalks celery, 2-inch long strips 1 Pound mushrooms, whole, fresh hot cooked rice fresh parsley Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover & simmer 1 1/2 hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley. Dutch Oven Venison Serving Size:4 4 lb Shoulder roast of venison Flour seasoned with salt and pepper 3 tb Cooking oil 1 Onion, sliced 1 Green pepper, sliced 1 Garlic clove, minced 1 can Tomatoes (16-oz) 1 tb Sugar 1/2 cup Dry red wine Page 60
1/2 ts Thyme 1 Parsley sprig 4 Cloves, whole 20 Peppercorns 2 Bay leaves, crushed 12 Juniper berries, crushed Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven. When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to pot. When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender. Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices. Easy Crockpot Venison Roast Serving Size: 4 1 small to med. venison roast 1 can cream of mushroom soup 1 envelope Lipton onion soup mix 1 large onion -- sliced Soy sauce Worcestershire sauce Garlic salt Season All to Taste Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All Page 61
and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes. Grilled Venison Tenderloin Serving Size: 6 2 pounds venison tenderloin -- cut 1/2 inch filets 1/4 cup red wine vinegar 1/4 cup rose wine 1/4 cup water 1 large yellow onion -- chopped 2 large garlic cloves -- crushed 1/2 teaspoon dry mustard 2 bay leaves 1/4 teaspoon kosher salt 6 whole black peppercorns Ask your butcher or game processor to remove the fat to reduce the gamy taste. Also ask to have the silver skin or white muscle fiber removed. For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir. Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 72 hours, turn the meat over once a day. Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less .................................................................... Page 62
chance the food will stick). Place filets on the grid. Grill for 6-7 minutes, baste with the marinade and turn, grill 5-6 more minutes, baste again with the marinade until it is cooked to medium rare. The filets cook very quickly, the cooking time should be less than 13 minutes depending on if you like them rare or medium rare. Venison is very lean to begin with so basting is a must in this instance. It will not have the maximum flavor if cooked to the medium well or well done stage. Leg Roast of Venison Serving Size: 6 3 lb Leg roast Elk or Deer 5 Slices salt pork Onion Apple 1 ts Salt 1/4 ts Pepper 1/4 ts Allspice 2 Sprigs of rosemary 2 Bay leaves Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs. Place meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.
Spicy Fried Venison Serving Size: 2 2 pounds of venison steaks 1 - 12 ounce beer 3 tablespoons Tabasco pepper sauce 1/2 chopped medium onion 1 tablespoon black pepper 1 tablespoon red pepper Vegetable oil Mix the beer, Tabasco, onion, black and red pepper together. Pour the marinade over the steaks and refrigerate 8 hours or overnight. Beer Dip for Venison 1 - 12 ounce beer Egg whites of 2 eggs 4 cups flour (in a double lined paper bag) Mix beer and egg whites in a wide bowl.Take the steaks from the marinade one at a time and cover completely with flour in the flour bag. Dip the steaks in the beer/egg dip, and cover with flour completely again in the flour bag. Fry the venison steaks at 350F in about 1/2 inch of vegetable oil until golden brown. Serve immediately. Stuffed Steaks Serving Size: 4 1 1/2 Slices day old bread 1/2 ts Salt 2 ts Green pepper, finely chopped 2 ts Onions, minced 2 ts Celery, finely chopped
Salt Flour 2 Club steaks, 1" thick, Elk or Deer 2 tb Margarine or butter 1/2 c Water Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at 10 psi about 20 minutes.
Venison & Potato Loaf Serving Size: 5 1 lb Browned ground venison, Drained 4 cup Potatoes, peeled and sliced 1 tb Onion, chopped 2 ts Salt Pepper to taste 3/4 cup Canned milk 1/2 cup Oats 1/4 cup Catsup 5 tb Onion, chopped Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender.
Swiss Venison in Sour Cream Gravy Serving Size: 2 1 1/2 lbs. venison cut 1/2" inch thick and hit with mallet. 1/4 cup flour 1 tablespoon dry mustard 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 1 tablespoon oil 1 can of stewed tomatoes 1 onion sliced 1/2 cup chopped celery 2 carrots chopped 1 tablespoon brown sugar 3/4 cup sour cream Mix flour, mustard, salt, and pepper into a pastic bag and place meat into bag and shake well. Heat butter and oil in a dutch oven. Brown meat on both sides. A d d tomatoes, onion, celery, carrots, and brown sugar. Cover and bake at 325F for 1 1/2 to 2 hours. Stir in sour cream to juices to make gravy. Barbecued Venison Serving Size: 6 3 pounds venison round, leg or rump roast 112 oz can beer 3 cloves garlic salt and pepper to taste 2 onions -- sliced 3 bay leaves 2 cups barbecue sauce Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for Page 66
12 to 24 hours, turning occasionally. Remove venison and onions from marinade and place in Crock-Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on Low for 10 to 12 hours. Serve with remaining Barbecue sauce. Venison Burgers Serving Size: 8 burgers 1 lb Ground venison 3 oz Pork fat back, ground Salt to taste Freshly ground pepper Because venison has so little fat, you'll need to add some for a juicy burger. But don't use deer fat - it tastes bad.) Mix venison, pork, salt and pepper, handling as little as possible. Heat grill. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments. Hattie''s Venison Chili Con Carne Serving Size: 6 2 pounds venison 2 tablespoons Olive oil 2 large onions 10 cloves garlic 1 quart nonfat beef broth 4 tablespoons chili powder 1 tablespoon ground cumin 2 tablespoons paprika 1 teaspoon cayenne pepper 2 tablespoons oregano 3/4 teaspoon salt Page 67
Take 2 lbs. of venison, either meat or venison burger. If using meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large skillet ( I prefer a teninch cast iron skillet - not Caphalon!!). If using venison burger, just brown it. Drain the meat. In a three to four quart heavy pot (heat one Tbsp of olive oil and saut, two large onions which have been sliced. When the onions are limp, but not yellow (don't overcook them, maybe 7 minutes tops) add about 10 cloves of garlic which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of homemade chicken or beef stock. If you don''t have your own stock, try Campbell's low-sodium chicken stock. Add the spices. Crush the oregano in your hand before adding. Bring to a boil, reduce to a simmer, cover, and simmer for at least three hours or until the meat is fork-tender. Even though venison is very lean, the chili should be defatted. Do this by letting it cool and then refrigerating the chili overnight. The next day, remove the fat. The amount of seasoning will make a sprightly but not incendiary chili. If you're going for the burn, use beef (why waste venison?) and add three to four fresh chili peppers. Chili powder can be purchased in bulk at most alterna-tive grocers. The chili powder is made from only ground up chilies Don't use commercial mixes, which include spices and salt which take all the fun out of it. To serve, reheat. Some like to thicken the chili with masa or fine corn meal. To do this, mix about 1/4 cup fine corn meal with enough water to make a thin paste (no more than one cup of water). Add this quickly to the chili as it simmers, stir like crazy, or you may get lumps. If you use the masa, be sure to cook the chili for at least another 20 minutes or so, or it may taste pasty. Serve it up in bowl with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I'd serve with this. It freezes beautifully! Page 68
Country Style Venison Stew Serving Size: 6 1/2 lb Bacon or salt pork 2 lb Venison steak 4 tb Flour 6 cup Water or beef stock 1 lg Tomato, chopped 2 med Carrots, sliced 2 med Stalks celery, sliced 2 med Potatoes, in 1" cubes 1 Dozen small white onions 1 tb Chopped parsley 1 cup Fresh green peas Salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 tbs bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad....................................................................................................................................... Venison Jerky 3 pounds venision -- slicec super thin 1 bottle Liquid SmokeÂ¨ 1/2 cup black pepper 1/4 cup seasoned salt 1/3 cup dry onion powder 1 dash lemon pepper 1 dash paprika Page 69
2 tablespoons garlic powder 1 dash cayenne pepper Use a large container with lid. Mix all ingredients (vary spice to your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking often. Spread in dehydrator. This takes usually about 36 hours. Sauteed Venison Liver with Apple Slices Serving Size : 2 1 Pound venison liver salt freshly ground black pepper 4 Tablespoons butter or margarine 1/4 Cup onion, chopped 1/2 Cup apple slices, peeled Brown Sugar Cinnamon Slice venison liver into 1/2 inch slices; sprinkle with salt & pepper. Melt 2 Tablespoons butter in skillet. add chopped onion & venison liver slices, & saute for about 5 minutes (overcooking toughens liver.) Melt remaining butter & fry apples in a separate saucepan over low heat until tender & done. Serve liver topped with cooked apple slices sprinkled with brown sugar & cinnamon. Garnish with crisp bacon strips & tomato wedges. Nice wiht freshly baked biscuits. Venison Meat Loaf Serving Size: 1 3/4 lb Venison, ground 1/4 lb Sausage, ground 1 Egg 2 tb Parsley, chopped Page 70
1 tb Butter, softened 1 tb Bread crumbs 1 ts Lemon juice 1 ts Salt 1/4 ts Pepper 1 tb Onion flakes, dried 1 cup Water 1/2 pk Liptons Onion Soup Mix Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix. Venison Sausage Salad 1 pound venison scraps, trimmed 2 ounces heavy cream Salt and freshly ground black pepper to taste 1/4 cup walnuts, chopped 1/2 cup whole cranberries Venison stock or water 1/8 cup rice wine vinegar 1 teaspoon sesame oil 1/4 cup sugar 1/4 cup hoisin sauce 1/3 to 1/2 cup olive oil Approximately 6 cups of mixed field greens 1/4 cup crumbled goat cheese 1/4 cup toasted walnuts Coarsely chop venison in food processor. Add cream while the machine is running along with salt and pepper, then walnuts and cranberries until just combined. Remove mixture from work bowl and roll into 1 link. Wrap the sausage link tightly Page 71
in plastic wrap. Place sausage in simmering venison stock or water, just to cover sausage. Let simmer 20 to 25 minutes or until internal temperature reaches 165 degrees. Remove sausage from liquid, let cool, then slice on the diagonal into 8 equal pieces. Set aside. For dressing, whisk together vinegar, oil, sugar and hoisin sauce in small bowl then slowly whisk in olive oil until well combined. To assemble salad, toss greens with vinaigrette dressing and divide between 4 plates. Top with sausage, goat cheese and toasted walnuts. Venison Homemade Sausage Serving Size: 24 5 lb Cubed venison 1 lb Cubed suet 3 tb Salt 1 tb Black pepper 1 ts Red or cayenne pepper 1 ts Paprika 1 ts Sage 2 ts Garlic powder Sausage casings After grinding mix with suet and the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours. Page 72
Venison Sheperds Pie Serving Size: 4 3 cup Ground venison cooked 1 sm Onion 1 ts Shortening 1 can Beef gravy 1/2 cup Diced cooked carrots 1/2 cup Diced lightly cooked celery 1/2 cup Peas 3 cup Mashed potatoes 1 ts Chili pepper (opt.) Slightly brown onion in shortening and then add gravy, venison, carrots, celery and peas. Let simmer for 2 min. and then pour into a 2-qt casserole dish. Spread mashed potatoes on top. Bake at 450F for about 25 min or until lightly browned. Venison Steaks in Wine Serving Size: 2 2 sm Venison steaks 1 tb Butter Dash of fennel Dash of Garlic salt Dash of Basil White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking. Page 73
Venison Steaks With Chestnuts & Figs Serving Size: 4 1/2 tb butter Dash of black pepper 1/4 Cup hopped green onions 1 Cup port wine 1 1/4 cup stock 24 Peeled chestnuts 1 tb Butter 8 Venison medallions 4 Figs By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan,add a good grinding of black pepper and gently cook chopped green (spring) onions. Add port and reduce. Add stock and peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavybased frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately.
Venison Steaks Serving Size: 4 2 1/2 Pounds Venison Steaks 3 Tablespoons butter 1 Teaspoon garlic powder 1/2 Cup A-1 Sauce 3 Tablespoons Worcestershire Sauce Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, & Worcestershire sauce; mix well. Bring to boil, then remove from heat. Place steaks on broiler pan. Brush on sauce, then broil 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously. Crock Pot Venison Stew Serving Size: 6 2 lb Venison cubes 2 tb Oil 3 Stalks celery, diced 1/2 cups Chopped onion 2 Cloves garlic, minced 1 tb Parsley, chopped 1/2 cup Water 1/2 cup Dry red wine 1 cup Tomato sauce Salt and pepper to taste Dash of Oregano Dash of Basil Brown meat in oil. Place celery and onion at the bottom of the crock pot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours. Page 75
Venison Teriyaki Serving Size:: 4 2 lb Venison 1/2 cup Soy Sauce 1/3 cup Grated Onion 1/4 cup Water 2 tb Sugar 1 ts Ground Ginger 1 Clove Garlic, minced Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks. Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours. Grill or broil to desire degree of doneness. Baste occasionally with marinade. The bite-sized pieces cook quickly so watch carfully. Texas Venison Chili Serving Size: 8 1/2 cup olive oil 1 pound venision sirloin -- cut in 1/2" cubes 1 pound ground beef -- (extra lean) 2 cups yellow onions -- chopped 1 cup green pepper -- chopped 1/4 cup celery -- chopped 4 cloves garlic -- minced 3 large jalapeno chile pepper -- seeded and chopped 1/3 cup masa harina -- (Mexican corn flour) 1/3 cup chili powder 1/2 teaspoon cayenne pepper 1 teaspoon ground cumin 1/2 teaspoon white pepper 1/2 tablespoon salt 2 cans chopped tomatoes -- (15 1/2 oz.) 3 cups beef broth Page 76
2 cups canned black beans -- rinsed and drained Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef ju ices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more.
Roast Boar & Black Bean Chili Serving Size: 6 1/4 cup Bacon drippings 2 Garlic cloves, crushed 3 tbs Chili powder 1/8 t Ground cumin seeds 1/4 t Black pepper 4 lb Saddle of wild boar (or loin -pork with bone in) 1 lb Black turtle beans 2 tbs Olive oil 1/2 cup Diced salt pork 2 Onions, chopped 3 Cloves garlic, minced 1 Jalapeno pepper, seeded, -deveined and minced 1 cup Cooked, smoked ham, diced (cup = 5 oz) 2 cup Beef broth 1 Bay leaf 1 t Chopped fresh oregano (or half that if dried) 1 t Red wine vinegar 2 tbs Dark rum 4 Scallions, thinly sliced 2 Eggs, hard cooked, sieved In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook Page 78
over medium heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/ 2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Roast Wild Boar With Fig Date & Walnut Stuffing Serving Size: 10 Stuffing 2 cup Fresh black figs 1 cup Fresh dates 1 cup Coarsely chopped, lightly roasted walnuts Meat 10 lb Boar hind 1 tb Olive oil Crushed thyme to taste Salt to taste Sauce 2 cup Port wine 1 cup Zinfandel 1/2 cup Sugar 1 cup Chopped fresh or dried figs 1 tb Chopped shallots 2 cup Demi-glace (reduced stock) 1 tb Unsalted butter Salt to taste Page 79
Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approximately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. Mexican Sausage Quesadillas Serving Size: 4 2 Cups sliced wild boar sausage -- sauteed 2 Tablespoons cilantro -- chopped 1 Tablespoon jalapeno, stemmed, seeded chopped fine 1 ripe mango or papaya, peeled,seeded and dice small 1 poblano chili, roasted, stemmed, peeled, and cut into thin strips Juice of one lime 3 Cups jack cheese -- grated 12 flour tortillas 3 Tablespoons vegetable oil Tomato salsa
In a medium bowl combine the first seven ingredients and toss to combine. Place six flour tortillas on a clean cutting board. Divide boar sausage mixture onto each flour tortilla. Top with the remaining flour tortillas. Bring a large saute pan or griddle to medium heat and brush with a small amount of vegetable oil. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about 4 minutes. With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into six wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla. Wild Boar Roast Serving Size: 6 1 Piece wild boar meat (about 5 pounds) 1 can Condensed consomme' 2 cup Cider vinegar 8 cup Red wine 1 1/2 ts Ground black pepper 2 tb Salt 2 Bay leaves 1 t Crumbled thyme 2 Garlic cloves -- chopped 8 Juniper berries 6 Carrots scraped and quartered 2 lg Onion-quartered 4 Celery stalks cut into 2-inch lengths 1 can Condensed beef broth 1/3 cup Currant jelly 1/2 cup Flour -- mixed with 3/4 cup Water Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate Page 81
for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. NOTES
DRESSING LARGE GAME Bleeding When animals have been shot in the ribs, internal bleeding into the chest cavity may be enough. Most other shots take additional bleeding. Some hunters stick the carcass by severing the large blood vessel leading to the heart. Proper bleeding improves keeping qualities and appearance of the meat. Dressing Two major rules to follow are: 1) get the intestines, lungs, liver, and heart out as soon after the kill as possible and; 2) get the carcass off the ground and, if possible, into the shade to cool as soon as dressing is completed. Wipe the body cavity thoroughly with a clean cloth, or wash if water or snow is available. Dry with paper towels or clean rags. Prop the cavity open with sharpened sticks and hang the carcass until the cavity surface is thoroughly dry. Be sure there is good air circulation. Put the carcass on rocks or logs if it cannot be hung. Transport the carcass to camp and skin it if the temperature is expected to be above freezing the first night after the kill. After skinning, wrap the carcass in light muslin, cheesecloth, or mosquito netting and hang in the shade to cool. This covering will keep flies, bugs, and dust from the meat. Avoid heavy tarpaulins or canvas bags that hold in the heat. If the weather is cool, leave the hide on to protect the meat on the trip home.
Fresh meat should be kept at 30-40ºF when transporting. High temperatures enroute often cause spoilage, especially in gunshot areas. In warm weather (above 40ºF) hunters should skin and quarter the carcass (or have a locker plant do it). Hides Avoid damaging the hide by dragging or careless handling. Salt the hides (2 to 3 lb. for the average deer hide) immediately after removing to prevent spoilage. Aging Aging of meat—also called seasoning, ripening or conditioning—is defined as the practice of holding carcasses or cuts at temperatures from 34-37ºF. Quick aging of beef is brought about commercially by holding beef at temperatures of 62°F- 65ºF for 2 or 3 days. High relative humidity is maintained to prevent dehydration; ultraviolet lamps are used to prevent microbial growth. Aging usually results in improvement of tenderness and flavor. However, not all meat should be aged. Aging carcasses with little or no fat cover is not recommended by meat specialist. These carcasses lose moisture rapidly; excessive weight loss and surface discoloration of lean meat result. Lean meat is exposed and is susceptible to deterioration through microbial growth. Slime formed by bacteria and mold growth then must be trimmed. Because grinding or chopping tenderizes meat, aging is not necessary for carcasses that are to be ground, or made into bologna, frankfurters or other sausages.
Changes in Tenderness Immediately after the animal’s death, all meat decreases in tenderness. This is because muscle fibers shorten and harden as a result of rigor mortis. The changes are similar to those which occur during muscle contraction. The third day after slaughter, meat which has been cooled at 34ºF has returned to its original tenderness level. If the carcass is to be made into chops, steaks and roasts, additional aging at 34ºF is often recommended. At 34ºF and high relative humidity, it usually takes 10 to 14 days for bacterial slime to develop on meat. This, along with the fact that tenderization proceeds more slowly after 14 days aging than it does from 3 to 14 days, is the reason aging should be limited to a maximum of 2 weeks. Aging game that has been skinned often results in drying and high weight loss. For this reason, properly chilled game should be aged with the hide on unless it is to be stored in a cooler where the humidity is high. Many meat processors do not recommend aging game. One reason for this is that much of the game delivered to a meat processor has already been aged long enough. Quick aging of the meat often occurs because the game carcass could not be chilled at 34ºF after the kill. A 65ºF temperature at the time of the kill will result in less toughening and hardening of the muscles due to rigor mortis than will a temperature of 34ºF. In addition, the action of natural enzymes which are responsible for increased tenderness is much faster at 65ºF. Thus, aging at 65ºF for 3 days gives the same amount of tenderization as the more conventional aging temperature of 34ºF for 2 weeks. Therefore, game which is killed when the temperature is near 65ºF and held at this temperature should not be aged. Page 85
Game slaughtered in the colder months (November and December) should be aged longer than game slaughtered in the warmer months (September and October). Alternating temperatures, such as 65ºF days and 30ºF nights speeds up the aging process. Under these conditions aging game 1 week or less is recommended. Game carcasses under 100 pounds often chill rapidly if the temperature is below freezing at the time of slaughter. Muscle contraction or rigor mortis hardens the muscle to a greater extent at temperatures below freezing than if the temperature is above freezing. Very rapid chilling and hardening causes meat to be tough. This condition is known as cold shortening; it will occur if the internal muscle temperature drops to 32ºF within 12 hours after the kill. Leaving the hide on will help prevent cold shortening and also help to keep the carcass from freezing. Carcasses which undergo cold shortening should be aged at 34ºF for 14 days. If the carcass is frozen while hanging, little additional tenderization will occur because enzyme action is very slow at freezing temperatures. Frozen carcasses should be thawed and maintained at 34ºF. Alternate periods of freezing and thawing should be avoided because these temperature variations lower meat quality. Deer carcasses should be cut approximately 7 days after the kill. If they have been held at higher temperatures (above 40ºF) the meat should be cut before 7 days of aging are completed. If the carcass is frozen, very little aging (break down of muscle proteins by proteolytic enzymes) occurs. Do not age any game carcass if it was shot during warm weather and not chilled rapidly, if the animal was severely stressed prior to the kill, if gunshot areas are extensive, or if the animal was under 1 year of age. Aging has already occurred if the carcass has been in camp for 1 week in relatively warm weather. No further aging is recommended...................................................................................... Page 86
These aging periods are not needed if game carcasses are to be ground, cured or made into sausage. Most meat recipes utilize moist heat cooking methods which tenderize the meat and shorten the needed aging period. Recommended Procedure for Handling Big Game Carcasses from Kill to Freezer 1. Bleed by cutting the throat or sticking. 2. Eviscerate as soon as the animal is dead. 3. Hang to drain and wash inside with clean water. Put the carcass on logs or rocks if it cannot be hung. 4. Chill. In warm weather (over 40ยบF), when possible, it is strongly recommended that the carcass be taken to a cooler the day of the kill. If this cannot be done, transport to camp and skin if the nighttime temperature is expected to be above freezing. 5. If skinned, use cheesecloth or light cotton bags to keep the carcass clean and protect the meat from insects. 6. Make sure the internal temperature of the meat is cooled to 40ยบF or below within 24 hours. This will often require cooling facilities. 7. Follow the safe and recommended aging procedures. 8. rim fat and inedible parts from the carcass when it is cut. 9. Mix 15% pork or beef fat with ground game and 35% pork fat with fresh game sausage. 10. Wrap all cuts (fresh or cured) in good quality freezer paper and store at 0ยบF or colder. 11. Limit fresh game to 8 months frozen storage and seasoned or cured game to 4 months frozen storage. Page 87
To Order Addittional Copies Write to: firstname.lastname@example.org