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Marinate meat in Italian dressing in refrigerator
overnight. Before cooking add 1 Tbs flour to marinated mixture
and shake.
Place onions around roast and cover meat with raw strips of
bacon. Pour soup and mushrooms over roast. Roast in pan at 280 degrees
for 45 minutes for each pound of meat. Drain drippings into a sauce pan
and heat. Add flour and make a thick gravy.
In an electric frying pan or large skillet add butter, olive oil, garlic,
basil, and salt. Sauté together for a few minutes. Add venison
strips-sauté for ten minutes. Add 1/4 cup chicken broth and 1 pound of
mushrooms. Cook for ten minutes. Add Marsala wine to taste. (Note, a
good quality Marsala wine will require less while a cheaper quality will
require more.) Continue cooking at a heat of about 325 degrees until
you're satisfied with the taste. For best results, allow completed recipe
to sit refrigerated over night and serve re-heated the following day.
Cut 2 lbs of venison into 1 inch cubes. Brown in 12 inch skillet
with butter or shortening. Add mushrooms, diced onion and garlic
powder. Mix barbecue sauce, honey, cayenne and jalapeno peppers
in a large bowl. Pour sauce in skillet and cook until meat is
thoroughly cooked, stirring occasionally. Boil noodles. Serve
steak and sauce over noodles.
Preheat oven to 350 degrees. Combine wild rice, brown rice and 5
cups chicken broth and cook until done. In mixing bowl, toss
rice, wild turkey and mushrooms. Add cream, butter, celery,
water chestnuts, 2 cans chicken broth, onion, garlic, salt and
pepper. Pour into baking dish and sprinkle with Parmesan cheese.
Bake 1 hour.
Brown the ham pieces until crispy or cook and crush bacon. Shake
the squirrel pieces in flour, salt, and pepper and saute until
brown in butter and oil, turning often for about 12 minutes.
Add remaining ingredients, cover, and cook over fast simmer for
20 minutes more.
Roll the squirrel pieces in flour, salt, and pepper. Brown in
butter. Add squirrel and all other ingredients, (with the
exception of the tomatoes), to the boiling water, cover, and
simmer for 1/2 to 2 hours. Add the tomatoes and continue to
simmer another hour.
Soak rattlesnake carcass for 2 hours in salt water. Rinse and
dry meat well. Cut meat into chunks to fry. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared rattler in oil until golden brown.
Shake the rabbit pieces in a bag with flour, salt, and pepper.
In a casserole dish saute the pieces in oil until golden brown.
Cook until golden. Add the onions, green pepper, celery, and
parsley. Saute for 2 minutes. Add the wine, oregano, mace,
cloves, and cover, and simmer for 10-15 minutes-until meat is
tender.
In a separate pan saute the mushrooms in butter for a few
minutes, add the tomato sauce. Stir together with the sliced
olives. Add this mixture to the rabbit pan and serve.
Fry bacon until crisp and crumble, set aside. Roll the rabbit
pieces in the flour mixed with mustard, thyme, pepper, and salt,
using all of the flour mixture if possible, and brown the pieces
over medium heat. Add the chicken broth, cover, and simmer until
the all pieces seem tender, about 15 minutes.
While the rabbit is simmering, saute the onion, mushrooms in
butter and set aside. When the rabbit pieces are done,
thoroughly stir in the sour cream, onion, and mushrooms. Simmer
for 5 minutes without letting mixture boil.
After 5 minutes, Stir in the sherry, bacon and the rabbit pieces.
Simmer until the rabbit is heated again.
Soak rabbit for 1 hours in salt water. Rinse and dry meat well.
Cut meat into parts to fry. Coat each piece with mixture of flour, paprika, pepper, tarragon, thyme and sage. Fry rabbit in oil until golden brown.
Melt 3 tablespoons of butter in casserole and brown the rabbit
pieces lightly in it. Mix the cream, vinegar, scallions, salt,
pepper, herbs and butter to the ingredients. Pour half the cream
mixture over the rabbit.
Cover casserole and simmer over very low heat for an hour. Be
careful not to burn the mixture. Skim off the butter and add
remaining cream mixture. Heat gently for 10 minutes until sauce
thickens.
Roll the rabbit pieces in flour, salt, and pepper. Brown in
butter. Add rabbit and all other ingredients, (with the
exception of the tomatoes), to the boiling water, cover, and
simmer for 1/2 to 2 hours. Add the tomatoes and continue to
simmer another hour.
Preheat oven to 300 degrees. Dress and prepare each bird. Rub
each bird with butter. Sprinkle each with white pepper, paprika
and garlic powder. Prepare packaged stuffing and stuff each bird.
Place in roasting pan and add water, broth or stock, soy sauce, sesame oil
and bouillon cubes. Cover and cook 2 hours. Make an incision in
birds to check doneness. If needed, continue cooking for another
30 minutes. When done, evenly coat birds with a marinade and cook,
uncovered, until marinade is hot.
Preheat oven to 350 degrees. Soak possum in cold salt water for
10 hours. Rinse meat in cold water and refrigerate 2-4 hours.
Prepare stuffing according to package directions. Stuff possum
cavity with prepared packaged stuffing. Close cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes,
bay leaves, celery and onion. After 2 hours turn meat. Reduce
heat to 300 degrees. Cook for 1 more hour. Test roast, if not
done reduce heat and cook until done.
Heat oven to 350 degrees. Place pheasant in ungreased baking
dish. Mix soup, cider, Worcestershire sauce, salt, onions,
garlic and mushrooms. Pour over pheasant. Sprinkle generously
with paprika.
Basting pheasant occasionally with sauce, bake uncovered 1-1/2 to
2 hours or until tender. After baking pheasant 1 hour generously
sprinkle with paprika.
Heat oven to 350 degrees. Clean ducks. Wash and pat dry. Stir
together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves.
Sprinkle in cavity and on outside of each duck.
Place half the onion, half the apple and half the celery in each
cavity. Place ducks breast side down on rack in open shallow
roasting pan. Roast 40 minutes. Combine butter, 1/4 tsp pepper
and 1/4 tsp rosemary leaves. Baste duck frequently during
roasting. Turn ducks and roast 50 minutes longer or until done.
Ducks are done when juices are no longer pink when meat is
pricked and meat is no longer pink when cut between leg and body.
Remove ducks from pan. Split in half lengthwise. Discard
stuffing.
Saute the dove pieces in butter until browned. Set aside.
Drain the sauerkraut but save the liquid.
In a deep skillet fry the bacon until it is half done. Set
aside.
Brown the sausage in the bacon fat. Add the sauerkraut, bacon,
garlic, caraway seeds, and beer and with two forks mix
thoroughly. Simmer for 10 minutes.
Pour half of this mixture in a casserole dish, lay in the browned
dove pieces, then cover with the remaining sauerkraut.
Simmer, covered for 1 hour and 15 minutes. Add beer or kraut
juice if it cooks down too much.
Preheat oven to 350 degrees. Saute rice in skillet with
margarine over medium heat. Cook until light brown in color.
Place rice in bottom of casserole dish. Rest dove breasts, meat-
side up, on rice. Sprinkle with lemon juice, salt, pepper and
rosemary. Surround breasts with mushrooms and onions. Pour wine
over meat and rice. Cover and bake 30 minutes or until rice is
fluffy and breasts are tender and cooked through.
Soak dove breasts for 2 hours in water/vinegar mixture. Wash each breast
and dry on paper towel. Spice top side of each breast with garlic powder,
paprika, onion powder and white pepper. Place each breast, bone-side
down, in skillet with peanut oil. Cover and cook for 10 minutes over medium
heat. Turn meat, cover and cook until done. Serve with rice and a salad.
Oven Venison Roast
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Venison Marsala
Enjoy!...Mike Prislupski
Venison Pepper Steak w/ Noodles
Turkey and Wild Rice Casserole
Ham and Squirrel in Wine
Squirrel Stew
Fried Rattlesnake
Rabbit Cacciatore
Rabbit Stroganoff
Fried Rabbit
Cream Rabbit Casserole
Rabbit Stew
Stuffed Quail
Stuffed Possum
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Pheasant En Creme
Wild Duck Roast
Sauerkraut Dove
Dove w/ Mushrooms
Skillet Dove
Fried Venison Steak
Mix buttermilk and water in bowl. Soak steaks for at least 1 hour. Remove steaks and drain. Place steaks on meat board and sprinkle with salt and pepper. Tenderize by hacking both sides. Roll steak in flour and thoroughly coat both sides. Fry in 1/2 inch hot fat until lightly brown. Turn steaks only one time while cooking.
Venison Meat and Gravy
Put venison stew meat in a heavy pot with shortening, salt and pepper. Cook until browned. Stir occasionally to prevent sticking. Add 1 cup water. Cover and simmer until tender. Heat 1 cup water to boiling and stir in 1 tablespoon flour. Add flour mixture to meat. Cover and simmer 15 minutes. Addition water may be added if needed.
Venison Sausage
Cut venison and fat into 1/2 inch cubes. Mix all ingredients and stir with meats. Run through sausage grinder. Make into patties 1/2 inch thick and fry as needed. Makes 10 pounds sausage.
Roast Quail
Stuff cavity of each quail with 1 tablespoon butter and 1 slice of lemon. Rub salt and pepper on outside of quail. Wrap 2 slices of bacon around each bird and secure with toothpick. Place birds in large skillet. Add 1 cup water, cover and bake until tender. Remove cover and broil 10 minutes or until browned.
Rabbit Stew
Bring water to a boil in a heavy pot. Add rabbit, salt and pepper. Bring back to boil and add corn, onion, tomatoes and salt pork. Cover and cook on low heat for 1 hour. Add potatoes and cook 45 minutes. Stir occasionally to prevent sticking. Mix flour and butter into paste, and stir into stew. Simmer about 20 minutes.