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Recipes Wild game

Venison with sour cream

Venison with Sour Cream2 pounds venison1/2 cup fat1 cup diced celery1/2 cup minced onion1 bay leaf4 tablespoons butter1 clove garlic1 cup diced carrots2 cups water1 teaspoon salt4 tablespoons flour1 cup sour cream Cut venison in pieces and melt f
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Alligator sauce piquante

Alligator Sauce PiquanteThis is a Cajun recipe making a thick stew which is traditionally served over rice.3 pounds alligator meat*Dollop of bottled steak sauce1/2 cup solid vegetable shortening1 1/4 cups all purpose flour3 large onions, peeled and chopped1 lar
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Delicious baked dove

Delicious Baked Dove18 doves2 tablespoons butter2 tablespoons oilSalt and pepper1/8 teaspoon garlic saltJuice and grated rind of 1/2 lemon2 teaspoons Liquid Smoke1 tablespoon Worcestershire sauce4 strips bacon1/4 cup sherry wine1/4 cup water
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Dove pie

Dove Pie6 doves1 cup water2 ribs celery1/2 green bell pepper1/2 teaspoon crushed red pepper1 teaspoon salt1 recipe 2 crust pie pastry1/4 cup butterBlack pepper, to tastePlace doves in pot with 1 cup water. Add celery, bell pepper, red pepper and sal
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Doves in orange sauce

Doves in Orange Sauce12 doves, cleaned and rinsed4 tablespoons butter1 1/2 teaspoons salt2 cups orange juiceBrown doves in butter in heavy skillet. Add salt and orange juice. Cover tightly. Bake at 325 degrees F for about 1 1/2 hours.Serves 6 to 8.
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Dry rub for game

Dry Rub for Game3/4 cup paprika1/4 cup ground black pepper1/4 cup salt1/4 cup dark brown sugar2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon cayenne1 tablespoon minced dried orange zest10 to 12 juniper berries, crushed in  
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Dry rub for game birds

Dry Rub for Game BirdsThis gives extra flavor to dove, quail, pheasant, wild turkey, and other fowl. Adjust ingredients to your own taste or to complement what you`re cooking.2 tablespoons pickling spice, crushed in a    mortar and pestle or spice mill1 tabl
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Duck a la orange

Duck a la Orange3 to 4 ducksSalt and pepper, to taste1 apple, quartered1 onion, quartered1 rib celery, cut into pieces1/2 cup butter1 (6 ounce) can frozen orange juice, undiluted2 (6 ounce) cans mushrooms1 1/2 cups red wine2 boxes long grain and wild r
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Duck gumbo

Duck Gumbo4 large ducks, cut up4 tablespoons flour2 tablespoons oil1/2 cup (1 stick) butter2 cups fresh okra, cut up1 large onion, chopped1 large green bell pepper, chopped3 cloves garlic, minced3 tablespoons scallions, chopped1 tablespoon Worcestershi
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Duck with orange sauce (catneon a l`orange)

Duck with Orange Sauce (Catneon a L`Orange)1 (5 to 6 pound) duckSalt1 tablespoon butter1 tablespoon flour1 cup white stock1/2 cup dry white wineTruss the duck and season it with salt. Place it on its side in a roasting pan and sear it in a hot oven, 475 degree
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Easy baked doves

Easy Baked DovesBlack pepper, to taste4 wild doves1 (10 1/2 ounce) can French onion soupPepper doves and place in baking pan or dish. Pour soup over birds. Cover and bake at 350 degrees F for about 1 hour, basting every 15 minutes.
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Elk mincemeat

Elk Mincemeat4 pounds lean chopped meat2 pounds chopped beef suet3 pounds brown sugar2 cups molasses2 quarts cider4 pounds seeded raisins3 pounds currants1/2 pound citron, chopped8 cups peeled, sliced apples1 quart brandy1 tablespoon cinnamon1
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Antelope steaks

Antelope SteaksAntelope steaksFlourGarlic salt2 tablespoons oil2 bay leaves1 cup sour creamShake well trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling hot oil.Add bay leaves and sour cream. Simmer s
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Four and twenty game birds baked in a pie

Four and Twenty Game Birds Baked in a PiePinch of salt1/3 cup shortening1 cup flour, sifted2 tablespoons ice water4 to 6 tablespoons butter12 quail, split in half16 small white onions, peeled2 cups rich chicken stockGrated rind and juice of 1 lemon1/2
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French rabbit stew (lapin a la cocotte)

French Rabbit Stew (Lapin a la Cocotte)1/2 cup (1 stick) butter6 shallots, sliced1 rabbit, cut up3 tablespoons flour1 cup cold waterBouquet garni (3 sprigs parsley, pinch of thyme,    2 large garlic cloves)Several baby carrots, cooked3 table
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Fried frog legs

Fried Frog Legs16 small or 8 large pairs frog legs1 cup buttermilk1 cup corn flour (or Masa Harina)1/2 teaspoon saltLard or oil (for frying)1 bunch parsley, washed and dried2 lemons, quarteredPrepare legs by cutting off backbone (if any remains) with a pai
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Fried pheasant

Fried PheasantPheasantMilk1 teaspoon salt2 cups all purpose flour1 teaspoon black pepper1 teaspoon paprika1/2 teaspoon onion salt1/4 teaspoon cayenne pepperVegetable oilRemove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hour
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Fried rabbit

Fried Rabbit1 frying size rabbit, cut into serving pieces1 cup all purpose flour1 teaspoon salt1/2 teaspoon pepper1 cup vegetable oilCoat rabbit with mixture of flour, salt and pepper. Heat oil in heavy skillet. Place meat in skillet and brown well on both sides. L
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Fried turtle

Fried Turtle1 turtle, approximately 12 inches in diameterSalt and pepper, to taste1 (6 ounce) can evaporated milkFlour to coatKill turtle by removing head and dress as follows. Dip in boiling water. Remove immediately. Straighten legs, tail and neck, one at a time, and
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Glazed saddle of venison

Glazed Saddle of Venison1 (12 to 15 pound) venison saddleDry Rub for Game2 cups unsalted game or beef stock1/4 cup vegetable oil1/4 cup brandyJuice of 1 orange1 cup ginger preserves1 cup jalape?o jellyThe night before you plan to serve the venison, mas
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Goose-in-a-bag

Goose in a BagDucks may be baked the same way.1 large wild goose, cleaned and drawnGarlic powderSalt and pepper, to taste1 medium onion1 rib celery1 medium apple1 stem fresh parsley2 tablespoons flour1 (10 1/2 ounce) can beef bouillon1 cup red w
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Goose kebabs

Goose Kebabs2 goose or duck breasts1 (8 ounce) bottle Italian dressing2 large onions3 green bell peppers8 strips baconSkin goose breasts and remove from bone. Cut into 1 inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily./p
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Gray camp duck

Gray Camp DuckDuckSalt, to tasteBlack pepper, to tasteRed pepper, to tasteVinegarGarlicOnionBrandySlit duck 3 times in each side (1 inch long and 1/2 inch deep), once under wing, middle of breast, and where leg joins body. Into each slip put salt, black
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Baked doves with gravy

Baked Doves with Gravy18 to 22 dovesSalt and pepper, to tasteFlour1/2 cup vegetable oil1/2 cup chopped scallions1 1/2 cups water1/2 cup sherry1/2 cup chopped parsleySalt, pepper and flour doves. Brown in oil in Dutch oven at 400 degrees F. This takes ab
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Grilled quail

Grilled QuailQuailOlive oilSalt and pepperDark Irish Barbecue SauceSplit quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).uDa
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Ground venison patties

Ground Venison PattiesBrown patties quickly over high heat, reduce the heat to low, add a little red wine or meat stock to the pan, and cook, covered, until the meat is rare to medium.
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Hasenpfeffer

HasenpfefferThis is a marvelous German dish, brought to the United States from the mother country. Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat.1 rabbit, cut into 8 serving pieces1 1/2 cups all purpose fl
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Heavenly dove

Heavenly Dove6 doves, cleaned and dressed*Flour2 tablespoons butter or margarine1/8 teaspoon thyme1/8 teaspoon rosemary1 teaspoon parsley, finely chopped1 (4 ounce) can mushrooms, drained1 cup Sauterne1 teaspoon salt1 medium onion, finely choppedp
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Hunter`s style rabbit

Hunter`s Style Rabbit1 rabbit1 cup olive or vegetable oil1 clove garlic1 cup all purpose flour2 tablespoons dry mustard1 teaspoon curry powder1 teaspoon powdered thyme2 teaspoons salt1/2 teaspoon pepper1 cup light creamCut the rabbit into pieces
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Javelina barbecue

Javelina BarbecueBoil together 4 parts water to 1 part vinegar, 2 cups salt, some bay leaves and whole peppercorns. Let cool. Place pork in this mixture and soak for 12 hours or overnight.Meanwhile, make the sauce. Bake the meat, uncovered, after rubbing with salt, pepper and seas
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Lazy venison roast

Lazy Venison Pot Roast1 venison roast1 package dry onion soup mix1 can cream of mushroom soup1/2 soup can waterSoak roast in water to cover several hours or overnight.Place in roaster, Dutch oven or casserole. Sprinkle onion soup mix over meat. Add soup mixture.
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Lime duck

Lime Duck2 ducks4 strips bacon1 cup fresh lime juice1/4 to 1/2 cup orange juiceMarinate ducks in lime juice for 2 hours. Place ducks and marinade in Dutch oven, salt and pepper lightly, and bake at 325 degrees F for 2 1/2 to 3 hours, until duck almost falls off bone. B
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Mississippi duck

Mississippi Duck2 to 3 wild ducks1 package crab and shrimp boil2 cups garlic butterBoil ducks in large pot with crab and shrimp boil. Boil for 1 hour, sticking fork into the meat to allow the shrimp boil to penetrate ducks.After boiling, put ducks into oven at 350 d
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Moose or elk steak

Moose or Elk Steak1/2 cup onion, chopped fine2 tablespoons butter1 cup sliced, fresh mushrooms1/2 cup sweet or sour cream2 tablespoons flour4 to 6 steaksBrown onions lightly in butter; remove from butter. Slowly brown steaks on both sides in the butter. Spread
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Barbecued doves

Barbecued DovesThis is a hot sauce which is good on anything from chicken to hot dogs.DovesBaconBarbecue SaucePrepare charcoal fire. Wrap the whole dove or dove breast in bacon and anchor with wooden picks. Place wrapped doves in a flat pan and baste with Barbecue S
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Pan roasted doves

Pan Roasted Doves16 doves or dove breasts (4 to 5 per person)2 tablespoons bacon drippings2 tablespoons pre browned flour1 cup dry red wine1 teaspoon freshly ground pepper1 1/2 teaspoon salt1 tablespoon currant jelly1 can beef or chicken stockWith 1 tab
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Pheasant paprika

Pheasant Paprika1 pheasant, cut into serving pieces3 tablespoons fat1 teaspoon salt1 cup sour cream1 1/2 teaspoons paprika1/8 teaspoon pepperRoll pheasant pieces in flour and brown in fat in a Dutch oven. Season with salt, pepper and paprika. Add cream and cove
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Pheasant stir fry

Pheasant Stir Fry2 tablespoons soy sauce2 tablespoons cornstarc tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger1 tablespoon chicken bouillon granules1 1/3 cups water1 boneless skinless pheasant breast (about 3/4 pound) cut into strips2 tablespoo
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Pheasant with mushrooms

Pheasant with Mushrooms1 pheasant, cut for frying1 can cream of mushroom soup1/2 cup cooking sherry2 tablespoons chopped onion1 small can button mushrooms1 tablespoon chopped parsley1/2 teaspoon salt1/4 teaspoon pepper1/4 cup butter or margarine1/2 cup
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Possum and taters

`Possum and `Taters1 opossum, cut into serving piecesWater to cover2 teaspoons salt1/8 teaspoon black pepper4 baking size sweet potatoes, pared and quartered1 cup granulated sugar1/2 cup (1 stick) margarine, choppedSkin and dress opossum. Put in Dutch
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