Wildgame Recipes

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

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 :wink:

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 :wink:

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 :wink:

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

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

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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 :shock: LOL, just kidding. My mother said they used to eat that stuff when she was young, in the 1930s.

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

Wine Sauce for Quail[b]

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.
[/b]

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!