Wildgame Recipes

[swtness]

Todays ingredient comes from mmchummel. There are so many things things that are hunted in season. What is your favorite?

[BetK]

FRIED RABBIT

1 Rabbit
Salt and pepper
Flour
1 TSB Butter
1 TSB Lard

Cut the rabbit into pieces and rinse quickly in cold water (do not soak). Season the meat, roll in flour to cover. Have the fats very hot in the skillet, put in rabbit. Cover and let the rabbit get very done before browning the other side. A rabbit fried in this way will smell almost as nice as it tastes.

BetK

[BetK]

FROG LEGS

Frog legs
1 tsp. salt
1 tsp. pepper
2 c. flour

First clean the frog legs and put them in salty water overnight. Next day dry off then salt and pepper them and roll in flour. Then fry in hot grease until brown.

BetK

[BetK]

Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablespoons oil
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teaspoon cumin
2 tablespoons parsley, chopped
1/4 cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1-1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp

BetK

[swtness]

Deer in Mushroom Sauce

1 to 2 lbs. deer meat
1 can cream of mushroom soup
1 cup sliced, canned, mushrooms
1 package brown gravy mix
1 cup water
1-2 Tablespoons of DeJon mustard
pepper to taste
Mix
Place in 9x13 pan, cover with foil, cook at 375 degrees until tender

[swtness]

Deer Jerke

take clean cut deer

place in 2 cups warm water
4 teaspoons of garlic salt
3 teaspoons worcestershire sauce
4 teaspoons red cayenne pepper
2 teaspoons blackpepper
4 teaspoons of salt
mix well
place in cool place over night
pat dry in morning
place in dehydrator until jerkey is done

[swtness]

Venison and Veggie Stew


6 Tbsp cooking oil (bacon fat will add flavor)
3 lbs venison chuck or rump cut into 1 ½ inch cubes (no fat)
1 cup chopped onions
1 cup chopped celery
2 Tbsp finely chopped parsley
1 clove of garlic (finely chopped)
1 - 8 oz can of tomato sauce
2 beef bouillon cubes
2 cups of water
6 potatoes - pealed and diced
6 carrots - pealed and diced
Salt and pepper to taste

NOTE: If desired, your choice of other fresh vegetables can be added/substituted
In a Dutch oven heat oil and brown venison on all sides. Remove meat and set aside. To Dutch oven, add onions and celery and sauté until tender, about 10 minutes. Add venison. Add remaining ingredients EXCEPT vegetables. Bring to a boil then reduce heat, cover and simmer for 1 ¼ hours. Add vegetables and simmer, covered, 1 hour longer or until tender. Remove from heat. Add a small amount of flour to thicken just before serving.

[swtness]

Venison Chili

1 lb venison burger 1 Tbsp Cumin
1 chopped onion 1 Tbsp. Chili Powder
3 hot peppers 1 Tbsp Garlic Powder
4 Tbsp. Flour 1 Qt. Water/ 3 cans pinto beans
1 Tbsp. Oregano 4 beef boullion cubes

In skillet brown burger, onion and peppers. While this is cooking in a larger pan add water and boullion cubes and cook over medium heat. Drain pinto beans and add to the water. When the burger is finished cooking add the flour and seasonings and cook until brown. Add burger to water and bean mixture and simmer for one hour.

* This dish is good served over a bed of rice and topped with cheddar cheese.

[Aline]

Braised Venison

3 lbs venison
3 slices salt pork
salt and pepper
flour
¼ cup fat
¼ cup hot water
½ tbsp vinegar
½ cup chopped celery
1 carrot, diced
1 tart apple, chopped
½ tbsp lemon juice

Use the less tender cuts of venison for this method.

Lard venison with salt pork and rub with salt, pepper, and flour.
Sauté in hot fat until well browned, turning frequently.
Add hot water and vinegar.
Cover closely and cook until tender, about 2 to 2-1/2 hours, adding more water as it evaporates.
One-half hour before meat is done, add remaining ingredients.
Cook until vegetables are tender.
Serve with a tart jelly.
Serves 4 or 5

[Aline]

Braised Moose

4 lbs ripened moose
4 strips salt pork
salt and pepper
1/8 tsp cinnamon
1/8 tsp cloves
2/3 cup claret or weak vinegar
½ cup water
½ bay leaf
1 onion, sliced
1 cup claret or cranberry juice
1 cup milk

Trim off any musty parts of moose and lard with salt pork.
Sprinkle with salt, pepper, cinnamon, and cloves.
Marinate in claret or vinegar for 2 or 3 days in cold place.

Drain, place in baking pan, add water, cover, and cook in slow oven (300) about 1 hour.

Add bay leaf, onion and claret or cranberry juice, cover, and cook until tender, about 1 hour longer.

Remove meat and add milk to drippings.
Heat to boiling and serve with moose.
Serves 6 to 8

[Aline]

Game Pie

6 quail, pigeons, or partridge
1 quart water
salt and pepper
¼ cup minced parsley
½ onion, chopped
2 whole cloves
¼ lb salt pork, diced
2 tbsp flour
2 tbsp fat
2 cups diced cooked potatoes
½ recipe Pastry

Clean birds thoroughly and split into halves. Cover with water and heat to boiling. Skim; add salt, pepper, parsley, onion, cloves, and salt pork. Simmer until tender, keeping birds covered with water.

When birds are tender, thicken liquid with flour and heat gravy to boiling. Add fat, remove from heat, and cool. Place birds in casserole, add potatoes and gravy. Cover with crust, slashed in the center, and bake in hot oven (425) for 15 to 20 minutes or until browned. Serves 10.

One cup sherry and 1-1/2 cups sautéed mushrooms may be added when birds go into casserole.

[Aline]

Quail Baked in Wine

½ cup fat
2 small onions, minced
2 whole cloves
1 tsp peppercorns
2 cloves garlic, cut fine
½ bay leaf
6 quail, cleaned and trussed
2 cups white wine
½ tsp salt
1/8 tsp pepper
Few grains cayenne
1 tsp minced chives
2 cups cream or evaporated milk

Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes.

Add quail and brown on all sides.
Add wine, salt, pepper, cayenne, and chives and simmer until tender, about 30 minutes.

Remove quail to hot serving dish.
Strain sauce; add cream and heat to boiling point.
Pour over quail.
Allow 1 quail for each serving.

[Aline]

Wild Duck with Pecan Stuffing

4 cups soft bread cubes
1 cup finely chopped celery
1 cup finely chopped onion
1 cup seedless raisins
1 cup pecan meats, chopped
½ tsp salt
½ cup milk, scalded
2 eggs, beaten
1 (2-1/2 lb) wild duck
6 slices bacon
1 cup tomato ketchup
¼ cup Worcestershire sauce
¼ cup A-1 sauce
½ cup chili sauce


Mix bread cubes, celery, onions, raisins, nuts and salt together.
Add hot milk to the beaten eggs and then add to dry mixture.

Dress ducks and fill with stuffing. Close the slits by using poultry pins or by sewing.

Place in roaster and cover each duck with 3 strips of bacon. Roast uncovered in moderate oven (350) allowing 15 to 20 minutes per pounds. Twenty minutes before serving time combine the last 4 ingredients and baste the ducks with the sauce.

Garnish with parsley and slices of oranges with a few candied cranberries in center of each slice.

Skim the fat from the sauce and serve the sauce with duck.

Salt pork may be used in place of bacon.

Serves 4 to 6.

[Aline]

Larded Stuffed Partridge

3 partridges
Stuffing
Salt pork for larding
¼ cup water
½ cup sherry

Clean, stuff, lard, and truss birds.

Place in greased casserole, add water, and bake in moderate oven (350) for 15 minutes.

Add sherry, cover, and continue cooking until tender, about 25 minutes.

Serve with a grapefruit sauce.
Serves 6.

[Aline]

Pheasant Mulligan with Dumplings

2 young pheasants
2 cups diced carrots
1 cup diced onions
1 cup finely shredded cabbage
2 cup diced potatoes
2 tbsp fat
salt and pepper

Dumplings:

2 cups sifted flour
3 tsp baking powder
½ tsp salt
1 egg
¾ cup milk

Clean pheasants, cut into serving portions and cover with water. Add carrots, onions, and cabbage and cook slowly until nearly tender. Add potatoes, fat, salt, and pepper. Cook until meat and vegetables are tender.

Make dumplings as follows: sift flour, baking powder and salt together; beat egg, add milk and stir into dry ingredients, adding more milk, if necessary, to form a drop batter.

Drop by tablespoons into the hot mulligan and cover pot tightly. Cook for 15 minutes without lifting the cover. Serves 8.

[Aline]

Wine Sauce for Game or Tongue

1 tbsp butter
½ glass Currant Jelly
Juice of ½ lemon
Dash cayenne
½ cup water
3 cloves
1 tsp salt
½ cup port wine

Simmer all ingredients, except wine, together for 5 minutes.
Strain and add wine; add 3 tablespoons meat gravy if desired.
Serve hot.
Makes about 1-1/4 cups sauce.

[Aline]

The recipes I posted here are from my mother’s 1950s cookbook. I’ve never tried any of them because I’m not into wild meat. Although I have eaten moose when a child, tried goat and deer.

I also have recipes for tongue, brains, shortbread, heart, etc. Let me know if you want me to post these too. I can’t believe people eat these things LOL, just kidding. My mother said they used to eat that stuff when she was young, in the 1930s.

[swtness]

back then you ate what you could find....i dont eat a lot of game....but we love buffalo.

[Aline]

Wine Sauce for Quail

2 small onions, minced
1/2 cup butter
2 cloves
1 tsp peppercorns
2 cloves garlic, minced
1/2 bay leaf
2 cups white wine
1/2 tsp salt
dash pepper and cayenne
1 tsp minced chives
2 cups cream

Sauté onions in butter with cloves, peppercorns, garlic and bay leaf.

Brown quail in mixture, add wine, salt, pepper, cayenne and chives and simmer 30 minutes.

Remove quail to hot serving dish. Strain sauce, add cream and heat to boiling. Makes sauce for 6 quails.

[horselover]

Venison Stroganoff

2 lb. venison steak 1 Tbs. vegetable oil 1 small onion,chopped 1 can golden mushroom soup 1 {8 oz.} can mushrooms 1 small carton sour cream cooked noodles or rice

Cut steak into bite size pieces. In skillet place vegetable oil,steak and onions. Cook over low heat until tender. Stir in soup and mushrooms. Simmer 15 minutes. Stir in sour cream and serve over rice or noodles. If you are not a venison lover this is also very good with beef steak!

[skyEyz_7]

I must say i have never tried this recipe.

Rattlesnake Buffalo Chili with Seared Buffalo Filets and Spicy Onion Rings

Chili:

1/4 lb. bacon, chopped
1 lb. buffalo loin or beef, diced
3 onions, chopped
2 green bell peppers, chopped
6 jalapenos, seeded and chopped
2 quarts chicken stock
1 lb. rattlesnake meat, diced
3 large tomatoes, chopped
1/4 cup chili powder
6 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon whole cumin seeds, toasted
3 bay leaves
2 teaspoons kosher salt
1 teaspoon ground coffee
1 teaspoon Tabasco
1/2 lb. cooked red kidney beans
Seared buffalo:
8 buffalo filets (about 6 to 8 ounces each)
kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil

Onion rings:

1 large yellow onion, sliced into 1/4-inch-thick rings and separated
1 cup buttermilk
1 teaspoon dried cumin
1 teaspoon chili powder
1 teaspoon Crystal hot sauce
2 quarts canola or corn oil, for frying
2 cups all-purpose flour
1 tablespoon Creole seasoning


Heat a large cast-iron pot over moderately high heat until hot but not smoking. Add bacon and cook until browned lightly. Add diced buffalo, onions, bell peppers, and jalapenos and cook, stirring occasionally, until meat is browned, about 5 minutes. Add remaining chili ingredients except the beans and cook 1 hour. Add beans and cook 1 hour more.
Place a large skillet over high heat. Season buffalo filets with salt and pepper. Add half the oil to the skillet and heat until hot but not smoking. Sear buffalo about 2 minutes each side. Transfer buffalo to a plate. Add the remaining oil to the skillet and cook the remaining buffalo.
In a large bowl combine onion, buttermilk, cumin, chili powder, and hot sauce and let sit. Meanwhile, heat oil to 350 degrees in a pot large enough so that the oil comes only halfway up.
In another bowl combine flour with Creole seasoning. Pull an onion ring from the buttermilk mixture, let excess drip off, and place onion in flour, generously coating it. Shake off any excess flour and place the battered onion on a sheet pan. Batter remaining onion rings in the same manner.
When the oil is ready fry 8 onion rings in a batch, lowering them one at a time into the oil with a slotted spoon. Stir onions as they fry to prevent rings from sticking together. Fry, turning occasionally, 1 1/2 minutes, or until golden brown and crisp. Remove and set on paper towels to drain. Season onions rings while warm with salt and pepper. Fry remaining rings in the same manner.
To serve, spoon chili onto plates, top with buffalo filets, and arrange a few onions rings on top. Makes 8 servings.

[skyEyz_7]

Grilled Spiced Duck Breasts

2 boneless, skin-on duck breast, split*
1/2 cup olive oil
1 cup port wine
3 tablespoons cinnamon
1 tablespoons cardamom
1 tablespoons coriander
1 tablespoon soy sauce
1 cup beef, veal, or chicken stock
1 cup red currant jelly
1 shallot, minced
1 tablespoon cornstarch
Coarse salt and freshly ground black pepper

1. Using a sharp knife, score the surface of the skin of the duck breasts in a diagonal pattern without cutting through the skin, set aside
2. Using a small bowl, whisk together olive oil and port wine
3. Add cinnamon, cardamom, coriander and soy sauce
4. Season with salt and pepper
5. Place in a shallow pan and add duck breasts. Refrigerate and marinate for two to four hours,turning occasionally
6. Heat oven to 350°F
7. Prepare a medium high heat grill
8. Grill duck breasts just long enough to create grill marks on each side
9. Transfer to oven and cook until internal temperature reaches medium rare, about 15-20 minutes
10.Slice and serve with red currant sauce

Red Currant Sauce:

1. Using a medium sauce pan over high heat add stock and reduce to 2/3 cup
2. Reduce heat to low, add shallots and red currant jelly, stir until smooth
3. Using a small bowl, mix cornstarch with an equal amount of water and whisk
into sauce
4. Cook 15 minutes, stirring frequently

[skyEyz_7]

Pan-Seared Venison With Rosemary And Dried Cherries

1 tablespoon fresh rosemary, chopped
2 teaspoons coriander seeds
3 cloves garlic, minced
2 tablespoons olive oil
2 venison tenderloin, about 1 pound each
1/2 cup red wine
1/2 cup dried tart cherries
1-1/2 cups beef broth
1 cup water
2 teaspoons cornstarch
2 tablespoons honey
Coarse salt and freshly ground pepper

1. Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil
2. Pat venison dry with a paper towel
3. Divide paste in half and rub each tenderloin evenly with paste
4. Cover and refrigerate for 20 minutes
5. Heat oven to 450°F
6. Heat remaining olive oil in a heavy bottomed sauté pan over high heat
7. Season venison with salt and pepper
8. Cook tenderloins until browned, turning once, about 6 minutes
9. Place venison in oven and roast until a meat thermometer inserted diagonally into center registers 125°F, about 8 to 10 minutes
10.Transfer meat to a plate and cover with foil
11.Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan
12.In a small bowl combine beef broth, water and cornstarch
13.Whisk into wine mixture and simmer until thickened, about 5 minutes
14.Whisk in honey, season with salt and pepper
15.Thinly slice venison and serve with sauce

[skyEyz_7]

Sugarcane Roasted Pheasant with Dirty Wild Rice

2 tablespoons vegetable oil
2 whole pheasants (2 1/2 to 3 pounds each) halved and boned
Kosher salt and freshly ground black pepper to taste
1/2 cup cane syrup
2 tablespoons unsalted butter
1/2 medium onion, diced
1 small green bell pepper, diced
2 celery stalks, diced
1/2 pound chicken livers, chopped
1 1/2 cups cooked wild rice
1/2 cup chicken stock
2 bay leaves
3 teaspoons minced mixed fresh herbs such as rosemary, thyme, and sage
2 ounces baby greens
1 tablespoon cane vinegar
molasses, optional garnish

Preheat oven to 350*F. Heat a large skillet over moderately high heat. Add one-tablespoon oil and heat until hot but not smoking. Season pheasant with salt and pepper. Add half the pheasant, skin side down, and sear 4 minutes. Transfer to a large baking sheet, wipe out skillet, and sear remaining pheasant in same manner. Brush top of pheasants with cane syrup and bake in oven 10 minutes, brushing with cane syrup every 3 minutes.

In a saucepan melt butter over moderate heat. Add onion, bell pepper, and celery and cook until wilted, about 5 minutes. Add chicken livers and cook, stirring, 1 minute. Add stock, bay leaves and herbs and cook over moderately low heat 5 minutes. Season with salt and pepper.

In a bowl toss greens with vinegar and salt and pepper. To serve, place pheasant over wild rice, top with greens, and drizzle a bit of molasses around plates. Serves 4.

[skyEyz_7]

Grilled Quail Salad with Pecans and Citrus

4 fresh rosemary sprigs
4 quail, each 5 to 5 1/2 ounces, all bones removed except the leg bones
3 tablespoons plus 1/3 cup olive oil
3 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
1/4 cup pecan halves
2 teaspoons Creole seasoning
2 navel oranges
2 grapefruit
4 slices French bread, cut on bias
2 tablespoons cane vinegar
1 tablespoon molasses
4 ounces mesclun
1 carrot, peeled and julienned
1 small beet, peeled and julienned
1 small turnip, peeled and julienned
Prepare a grill. Preheat oven to 350 degrees F.

PREPARATION:
Remove all the bones but the leg bones from each quail. Hold a breast in the palm of one hand with the legs facing you and, with large scissors, cut to one side of the backbone. Turn the bird around and cut the other side of the backbone. Turn the bird around and cut the other side of the backbone so it detaches. Then cut off the wings. Burrow your thumb and index finger into the cavity of the quail, pinch the breastbone, and pull it out, which should bring the hip bones with it. Finally, remove the wishbone.

Season quail on both sides, to taste. Place a rosemary sprig in quail cavity and with butcher string tie in place, around the middle of the quail. Place quail in a large bowl and toss with 2 tablespoons olive oil, and garlic.

Toss pecans with Creole seasoning and place in a small metal pan. Toast in the oven for 5 minutes, or until dark brown.

Section the oranges and grapefruit by slicing off the rinds with a sharp paring knife and removing any pieces of bitter white pith. Slice on either side of each dividing membrane to free the citrus segments. Set them aside into a bowl. Squeeze the juice from the membranes that remain after sectioning into the bowl. You will need 1 tablespoon juice.

Grill tied quail for about 3 minutes each side, or until medium-rare. (Timing will depend on the heat of the grill.) Remove string and rosemary. Brush bread slices with 1 tablespoon oil and grill until warm and toasted on both sides.

Whisk together the cane vinegar, molasses, and 1 tablespoon citrus juice in a separate large bowl. Gradually whisk in remaining 1/3 cup olive oil and season to taste. Add the greens, citrus segments, carrot, beet, and turnip and toss. Divide the salad among 4 plates and arrange the quail over the top. Sprinkle with pecans and place a piece of grilled bread alongside.

Makes 4 appetizer salads or 4 lunch salads.

[skyEyz_7]

Grilled Quail with Rosemary and Garlic

12 juniper berries
12 farm raised or fresh quail, plucked, cleaned, split down the back, backbone removed, and pressed down on the breastplate with a strong hand, slightly crushing to flatten
4 large sprigs rosemary, leaves removed and coarsely chopped
4 garlic cloves, peeled and finely chopped
1/2 cup extra virgin olive oil
Freshly ground black pepper
Kosher salt
1 small bunch watercress

Heat a small, dry skillet over high heat until almost smoking. Add the juniper berries and toast for approximately 2 minutes. Remove the berries from the skillet and chop finely.

Rinse the quail and pat dry. In a small bowl, combine the juniper berries, rosemary, garlic and olive oil. Place the quail in a glass or ceramic dish and massage 5/4 of marinade into the quail and marinate 2 to 4 hours. Reserve the remaining 1/4 to use as a sauce.

Prepare a hot fire. Assertively season the quail with salt and pepper on all sides and place the quail breast-side down on the grill. Cook until golden brown, about 5 minutes. Turn and cook about 5 minutes longer.
Portion the quail onto plates and drizzle with the reserved olive oil, garlic, rosemary and juniper mixture. Garnish with rosemary or watercress and serve with a slightly chilled pinot noir.

[skyEyz_7]

Alligator Pies with Homemade Jack Daniel's Creole Mustard

INGREDIENTS
1 lb. alligator meat, ground
1 tablespoon Creole seasoning
1/2 stick unsalted butter, cubed
pinch ground coriander
pinch ground cumin
2 tablespoons minced garlic
1/2 large onion, in medium dice (about 1/2 cup)
1/2 large red bell pepper, in medium dice (about 1/2 cup)
1/2 large green bell pepper, in medium dice (about 1/2 cup)
3 celery stalks, in medium dice (about 1/2 cup)
kosher salt and freshly ground black pepper to taste
1 large egg mixed with 1 tablespoon water
1 cup whole mustard seed
1/2 cup Jack Daniel's
1/2 cup extra-virgin olive oil
2 cups honey
2 teaspoons salt
2 cups arugula
2 cups baby lettuces
2 tablespoons cane vinegar
16 pickled red cherry peppers
16 pickled okra
24 bread and butter pickles
3 tablespoons molasses

For the Pie Dough
3 cups all-purpose flour
pinch salt
2 sticks (1/2 pound) butter
3/4 cup ice cold water
In a medium bowl, combine flour and salt. Using your hands, work butter and flour gently until butter is the size of a dime. Make a well in center. Add 5 tablespoons of water into center and combine gently by folding together. Add the additional water if needed. You will know because dough will be dry and crumbly. Fold until dough forms together. Do not over work dough. Wrap with plastic and set in refrigerator to rest. It is best for dough to rest overnight or until center is cool.

For the Pie Filling
In a medium bowl, toss alligator with flour and Creole seasoning until well combined.

PREPARATION:
Heat a large skillet over high heat until hot but not smoking. Add butter, stirring to melt, and cook until it just starts to brown. Add the alligator and saute for 1 minute. Add coriander and cumin and cook until alligator is browned, about 5 minutes. Add the garlic, onion, bell peppers, and celery and cook until browned about 10 minutes. Season to taste. Transfer mixture to a bowl and chill about 30 to 45 minutes.

While the mixture cools, divide the pie dough into 8 equal portions. Lightly dust a work surface with flour, and, using your hands, form each portion of dough into a flat circle. Place on the work surface, and roll, starting at the center and working outward, frequently giving the dough a quarter turn. Try to keep the dough round and about 1/16 inch thick. Place a small plate, about 6 inches in diameter, upside down over the dough and using a paring knife cut out rounds.

When the pie filling has cooled, spoon about 1/2 cup of filling in center of each pie dough round, leaving about 1/2 inch border around filling. Brush border with an egg-water mixture. Fold round in half to form a half moon and use a fork to seal edge. With a fork, poke venting holes in the top crust. Brush remaining egg wash over the top.

Place pies on a baking sheet and bake at 375 degrees F for about 20 minutes, turning pan so that the pies in the back move to the front halfway during cooking, or until golden brown.

In a spice grinder, grind mustard seeds until the yellow color comes out, about 1 minute. Transfer seeds to a bowl and stir in Jack Daniel's. Cover mixture and chill overnight to let flavor mellow. Transfer mustard mixture to a food processor and while blending, add oil and honey in a slow steady stream until the mixture is thick. Add the salt. It should keep for at least one month in the refrigerator

In a small bowl toss greens with cane vinegar. Place greens on side of each plate and alongside place a pie, 2 red cherry peppers, 2 pickled okra, and 3 pickles. Drizzle Creole mustard and molasses on top of each pie.

[skyEyz_7]

MOOSE STROGANOFF

4 cup moose meat
2 tbsp. olive oil
2 tbsp. butter
1 cup chopped onion
1 1/2 cupsliced mushrooms
1 cup beef stock or consomme
1 1/2 tbsp. flour
1 tsp. salt
1/2 tsp. whole caraway seeds
Dash of nutmeg
2 c. sour cream

Trim all fat, muscle and skin from moose; cut moose in strips 1 inch long and 1/4 inch thick. Heat oil and butter in skillet; add meat and brown well. Add onion and mushrooms; saute until soft over low heat.
Add consomme; cook for 30 minutes. Mix flour, salt, caraway seeds and nutmeg with sour cream; add to meat mixture. Cook slowly until thick, but do not boil. Serve over fluffy white rice.

[skyEyz_7]

BUFFALO IN TOMATO SAUCE

2 1/2 lbs. buffalo stew meat
1 lg. onion
1/3 c. olive oil or salad oil
1 c. burgundy wine
1 c. beef broth
1 c. tomato puree
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1 tsp. MSG (optional)

Sear meat on all sides until brown in lightly oiled pan. Remove. In same pan, saute onion in remaining oil until soft. Add meat. Blend in wine. Cook until wine is reduced by half. Stir in broth, puree, bay leaf, salt, MSG and pepper. Cover and simmer slowly 1 hour or until tender. Serve over rice or noodles.
NOTE: Buffalo meat is lower in fat and cholesterol than beef.

[skyEyz_7]

BUFFALO ROAST

5 lbs. buffalo roast
1 lg. onion
2 tsp. salt
1 cup sour cream
1 tbsp. brown sugar
3 tbsp. bourbon
2 tbsp. flour
Juice of 1 lemon
1 (16 oz.) bottle Wishbone Italian dressing
2 cups beer

Marinate roast all night in the dressing. Salt roast on all sides and put in heavy, large roaster or Dutch oven. Add onion, brown sugar, whiskey, and beer. Cover and bake 1 hour at 300 degrees or until tender. If pan juices begin to dry up, add more beer. Add flour, sour cream, and lemon juice to drippings for gravy.

[skyEyz_7]

BUFFALO BURGERS

2 1/4 lbs. ground buffalo meat
1 c. bread crumbs
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
1 tsp. basil
1 tsp. paprika

In a large mixing bowl, blend together buffalo meat, bread crumbs, eggs and seasonings. Shape into patties. Broil over a charcoal broiler to desired doneness.

[skyEyz_7]

Buffalo Burgundy

3 Pounds Buffalo stew meat*
1 Can Mmushroom soup
1 Cup Burgundy
1 Package Onion soup mix

Place ingredients in a covered casserole dish and bake 3 hours at 300 degrees. Serve over Rice or Noodles.

*Beef may be substitued.

[horselover]

Grilled Venison Steak

8 venison steaks 1 {10 oz.} bottle worcestershire sauce 1 {6 oz.} bottle A.1 steak sauce 1/3 cup lemon pepper 1 1/2 onions minced

Marinate steaks overnight in refrigerator in remaining ingredients. Turn occasionally. Put the steaks on grill and baste with marinade cooking to desired doneness.

[Aline]

Bear Roast

2-3 lb bear roast
¼ lb salt pork (but in strips, 2-½ inches long and ¼-inch thick)
1 quart buttermilk
2 large onions
2 bay leaves
6-8 peppercorns
1 clove bud
2 tbsp sour cream
1 cup cooking sherry
1 apple


Put the clove, onion, peppercorns and bay leaves in the buttermilk. Put the meat in a bowl and pour this mixture over it. Let this stand for 3 days.

After 3 days, remove the meat from the solution and dry it. With a sharp paring knife, make small slits in the meat. Insert the bacon pieces in these slits.

Then put the roast in hot fat and brown it on all sides. Salt and pepper well. Add to the roast 1 quartered apple, 1 quartered onion and 1 quartered carrot. Cover and let this cook slowly, adding water when necessary.

The previous solution may be used instead of water.

Roast until very well done. Remove meat from pan. Strain the gravy and add the sherry. Bring this to a boil and thicken with cornstarch. Season to taste and add sour cream.

NOTE: MEAT MUST BE WELL DONE

[Aline]

Stuffed Moose Steak

1 moose steak
1/2 tsp salt
1/8 tsp pepper
1/4 cup flour

Season steak and dip in flour. Pound well on both sides.

Filling:

3 cups breacrumbs
3/4 cup chopped onions
3/4 cup chopped celery
1/2 cup butter
1/2 tsp paprika
1 sweet green pepper, sliced
dash of pepper and salt

Mix filling well and place on steak. Roll up. Tie. Set rolled steak in roasting pan and roast until tender in 325 degree oven. Sliced bacon placed over the steak in roasting improves the flavour.

Enjoy!

[mmchummel]

Rabbit Pie 1930’s

2 young Rabbits
1 Onion, sliced
1t. Salt
1 slice bacon cut in strips
Flour
Dash of pepper

Dress rabbits. Wash thoroughly. Cut in pieces for serving. Cover with boiling water. Add onion, bacon, salt, and pepper. Cover tightly. Simmer until tender. Thicken broth with flour, using 2 T. to each cup of liquid. Pour over rabbit. Pour into baking dish. Prepare rich biscuit dough. Turn onto lightly floured board. Pat into a sheet ¼ in. thick. Cut slits to allow steam to escape. Place over rabbit. Bake in hot oven (450 degrees) for 30 minutes.

Serves 8

[mmchummel]

Fried Rabbit 1930’s

Dress rabbit. Wash thoroughly. Cut in pieces for serving. Soak overnight in salted water (½ t. salt to 1 qt. water). Drain. Parboil in salted water until tender. If desired, a licorice leaf or small-diced onion may be added. Drain. Save broth. Roll pieces of rabbit in flour. Brown in butter or cooking fat. Make a brown sauce by adding flour to broth. If desired, a dash of vinegar may be added to sauce.

[mmchummel]

Fried Squirrel 1930’s

Dress squirrel. Wash thoroughly. Cut in pieces for serving. Cover with salted water. Let stand overnight. Drain. If squirrel is not tender, parboil 10 min. Drain. Rollin flour. Fry in cooking fat until tender. If the squirrel is young, parboiling is unnecessary. Make a brown sauce. Serve squirrel garnished with lemon slices and parsley.

[mmchummel]

Prairie Chicken 1930’s


Dress Prairie Chicken. Wash carefully. Wipe with damp cloth. Stuff with celery leaves or any well-flavored dressing. Truss into shape. Roast in hot oven (450) 25-30 minutes. Baste frequently with melted butter. Remove the celery leaves if used. Serve on hot platter. Garnish wieh wild reci and parsley. And a brown sauce.

[mmchummel]

Hassenpfeffer

Dress Rabits. Wash carefully. Cut in pieces for serving. Pack in crock. Cover with vinegar to which have been added 2 T. Salt, 1 T. Mixed spices, 1 T. Pepper, and 1 large sliced onion for each gallon. Set in cool place for 24 hours.


To Serve:

Drain rabbit cover with water. Boil until tender. Remove meat from broth. Cool. Strain broth. Put 2 T. Flour and 2 T. Cooking fat in frying pan. Add 1 T. Brown sugar. Cook, stirring constantly, until well browned. Add 1 C. Cold water. Cook until thickened. Combine rabbit, strained broth and the brown sauce. Add 1 t. Cinnamon, ½ t allspice, 1/4 t cloves, 1 onion, chopped fine and 1 lemon sliced thin. Cover and simmer 1 hour.