Drain meat, reserving marinade. In heavy skillet, brown meat on all sides in shortening. Add marinade mixture. Cover tightly, simmer 3 to 3 1/2 hours or until meat is tender. Remove meat and onions from skillet and keep warm.

Strain and measure liquid in skillet. Add water if needed to measure 2 1/2 cups liquid. Pour liquid and gingersnaps and sugar into liquid. Cover, simmer gently 3 minutes. Serve meat and onions on a platter, accompany with gingersnap gravy.

Serves 6

Grilled Wild Game Burgers

• 1 lb. Ground Venison
• 1 lb. Ground Hamburger Meat
• 1 pkg. Lipton Onion Soup Mix 
• 2 Large Eggs 

Finely crush package of Onion Soup Mix with a rolling pin and mix all ingredients into burger size patties. Chill on baking sheet.

Marinade Mix For Basting

• 2 sticks Oleo or butter
• 1/3 cup vinegar
• Pepper
• 1/4 cup Worcestershire sauce
• 1/4 cup Lemon juice
• 2/3 cup K.C. Masterpiece B-B-Q sauce
• Garlic to taste

Dip chilled burgers into Marinade Mix that has been heated. Cook on indirect grill heat for 15 minutes. Dip Burgers again, turn over and cook for another 15 minutes. You can use wet Hickory or Mesquite chips on coals for extra flavor.

VENISON KABOBS WITH SAFFRON RICE

In a non-reactive bowl, combine...

1/2 C Greek salad dressing

1/4 C Red Wine

1 T Soy Sauce

1/2 T Chopped Garlic

Add venison kabobs, peppers, onions, cherry tomatoes, and button mushrooms. Marinate for one hour. Grill kabobs on all sides; serve on a bed of saffron rice.

VENISON SALAMI

GLAZED ROAST RACK OF VENISON WITH CRANBERRY, APPLE & PAPAYA CHUTNEY

GLAZE

1/2 C balsamic vinegar

1/2 C honey

1/2 C red wine

2 chopped shallots

2 chopped sage leaves

6 juniper berries

1/4 C crushed pecans

CHUTNEY

3/4 C dried apple

1/2 C dried papaya

1 can whole berry cranberry sauce

4 oz. water

1 oz. marsala

1 oz. rum

1 1/2 T brown sugar

1/2 tsp. sesame oil

1/2 tsp. balsamic vinegar

1/4 tsp. nutmeg

3 chopped sage leaves

1 small, chopped chipotle pepper

FOR GLAZE-Combine all ingredients except for the pecans in a small sauce pan; bring to a boil, reduce heat and simmer until thick and syrupy, stirring frequently.

FOR CHUTNEY-Combine apple, papaya, water, marsala and rum in a large saute' pan. Bring to a boil and cook until reduced by half. Add remaining ingredients, reduce heat to low and cook for 15 minutes, stirring frequently.

FOR RACK-Preheat oven to 425 degrees, place rack in large pan with 1/4 inch of water, back for 30 minutes (brush with glaze every 10 minutes). Reduce heat to 250 degrees and back for 45 minutes to 1 hour, brushing with glaze every 10 minutes, serve on large platter and top with chutney.

TENDERLOIN MEDALLIONS WITH CRACKED PEPPERCORN-CAPER SAUCE.

In a small sauce pan, combine 1/2 pint heavy cream, 1/4 C white wine, 2 T capers, 1/2 T cracked black pepper, 1 tsp. lemon juice and 3 dashes of tabasco. Bring to a boil, reduce heat and simmer, stirring frequently until thickened.

Wrap tender loin medallions with bacon: Pan-fry or char-broil to desired temperature.

Serve on a grilled portabella mushroom cap, and top with sauce.

WILD TURKEY WITH VENISON

Sprinkle turkey with salt and pepper, inside and out.   Place turkey in oven and roast at 325 degrees.

Baste with margarine at intervals.  For dressing, crumble one small loaf of stale bread and one small loaf of corn bread, add one medium onion (chopped fine), a pound of browned ground meat, and enough water for broth.   Boil the gizzard, heart and neck in salt water until tender and then remove and grind the meat, reserving broth for the dressing.  Combine all ingredients with four beaten eggs.  Add enough broth to have a moist mixture.  Season with salt.

After two hours of baking, remove liquid from roaster for gravey.  Stuff cavity of turkey with dressing and place remaining dressing around the turkey.  Cover and bake another two hours. 

Regarding Wild Duck If you do not like wild taste of duck, soak in salted water overnight or from 4 to 5 hours.

Simply Wild Duck

(1)Duck

1 large clove garlic

flour

salt and pepper

1 large onion

1/2 stick margarine

If you do not like wild taste of duck, soak in salted water overnight or from 4 to 5 hours. Fry minced onion and garlic in margarine in heavy skillet. Salt, pepper and flour duck. Put in container with tight lid; add onion mixture; cover with water. Bring to a boil; reduce heat to a good simmer and cook until duck sticks tender. If cooking more than one duck at a time, be sure to remove ducks as they are cooked, as some ducks take longer than others to cook. Each duck, if you are cooking more than one, calls for an additional onion, garlic and margarine.

WILD DUCK GUMBO

1/2 cup oil
2 cups chicken bouillion
5 pats butter
1 can Rotel tomatoes, with juice
4 to 5 teaspoons flour
1 can golden mushroom soup
1/2 cup diced green onions with tops
2 bay leaves
1 cup diced celery
2 cups baked and de-boned duck meat
1/2 cup diced bell pepper
1 package long-grain and wild rice, cooked
1 No 2 1/2 can cooked tomatoes with juice
  
Make roux for gravy with oil, butter, and flour, browning to a dark caramel color.  Add diced onions, celery, and bell pepper.  Cook well and add cooked tomatoes with juice, bouillion, Rotel tomatoes, mushroom soup, bay leaves, duck meat, and rice.  Add water, as needed, to make mixture the proper consistency, like soup.   Other hot sauces or peppers may be added to taste.  To serve, spoon over rice and eat with cornbread for a complete meal.

• 2 tablespoons vegetable oil
• 2 cups boneless duck breast, skin removed; cut across the �grain� into 1-inch strips
• * 3 tablespoons Cajun spice
• 2 tablespoons butter
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 3/4 cup green bell pepper, diced
• 1/2 teaspoon Tabasco sauce
• 4 garlic cloves, minced
• 1 cup chicken (or duck!) stock or broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried basil leaves

• 1 1/2 cups peeled and diced tomato, drained (canned O.K.)
• 2/3 cup canned tomato sauce
• 1 teaspoon granulated sugar
• 4 cups warm cooked rice

*Make your own Cajun spice by blending red, white and black pepper along with some onion powder, garlic powder and salt.

Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until browned, but not cooked beyond rare. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and saut� until vegetables are softened, about 5 minutes. Add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 10 minutes, uncovered. Add tomato, tomato sauce and sugar. Simmer until sauce has thickened to your liking. I like it about the thickness of a marinara sauce. Return the duck to the sauce to warm through, but don�t cook it past medium-rare. Adjust seasonings. Serve over warm rice  

Rabbits are tender and nutritious, providing a complete protein. Rabbit is cooked when the meat is tender and falls from the bones. Simmering in liquids or sauce is necessary to keep the meat from drying out. The neck (neck and rib cage) of fat stewer rabbits can be

dry-roasted.  When serving rabbit, generally allow � rabbit per person.  You can basically substitute rabbit in any meat dish, especially chicken recipes  Rabbit meat is a good source of high quality protein. 

Small young rabbits (fryers, 1 1/2 to 2 pounds ready to cook) may be fried satisfactorily in much the same way that chicken is fried. Or they may be stewed and the meat used in various recipes.

Larger fryers and roasters need long, slow cooking in a covered pan to make them tender. Best methods of cooking them are stewing -- that is, simmering in a small amount of water - and braising - first browning in a little fat and then cooking slowly, with or without added liquid, on top of the range or in the oven. Liquid used in braising may be a sauce that adds flavor to the dish.

For most recipes, the rabbit is cut in serving pieces before it is cooked. Cut large rabbits into 9 or 11 pieces -- the 2 forelegs, 4 pieces from the 2 hind legs and 3 or 5 sections of back.

The kidneys are usually attached inside the lower back and are cooked and served with this piece. The liver and heart may be cooked with the rest of the rabbit in any recipe you are using, or stewed separately and used in gravy.

From a small rabbit 1 1/2 to 3 1/2 pounds, ready to cook, you may expect 2 to 4 1/2 cups of cooked meat. From larger rabbits you may count on about 1 1/2 cups of cooked meat per pound of ready to cook weight."

Rabbit � l'Orange

Here is a tender rabbit with wine and the flavour of orange. Serve with Greek-style roast potatoes and a dark green vegetable. Preparation time, 40 minutes; Cooking time, 2 hours. Serves 4 or 5.

60 mL                       flour                         1/4 cup

4 mL                       paprika                       3/4 tsp

1 mL                        salt                             1/4 tsp

1               fryer rabbit, 1.5 kg, cut up          1

60 mL                   butter or oil                     1/4 cup

2               medium onions, thinly sliced         2

180 mL                  orange juice                    3/4 cup

8 mL                   zest of orange                    1-1/2 tsp

2 mL                    ground thyme                   1/2 tsp

2 mL                        salt                               1/2 tsp

1                      pinch of pepper                    1

180 mL                 dry white wine                  3/4 cup

Combine first 4 ingredients in a plastic bag and shake rabbit pieces, a few at a time, to coat all sides. Heat oil in a large skillet at medium-high heat and brown rabbit lightly.

While rabbit is browning, combine remaining ingredients, except wine, in a small saucepan. Bring to boil, reduce heat and simmer 10 minutes.

Place rabbit pieces in a shallow baking dish in a single layer. Add wine to the orange sauce and pour over rabbit pieces.

Bake rabbit in pre-heated oven at 180�C (350�F) until very tender, basting often.

Vineyard Rabbit

Here's a baked rabbit you can serve with the first green grapes of the season, along with some roasted ears of corn. Preparation time, 30 minutes; Cooking time, 2 hours. Serves 4 to 6.

1                   fryer rabbit, cut up                    1

6                       grape leaves                          6

                 or substitute 60 mL parsley

240 mL                 dry white wine                  1 cup

15 mL                    lemon juice                      1 tbsp

1 mL                       pepper                            1/4 tsp

2 mL                       paprika                            1/2 tsp

60 mL                   melted butter                      1/4 cup

60 mL               chopped green onions             1/4 cup

5 mL                        salt                                   1 tsp

Line casserole with grape leaves. Place rabbit pieces on grape leaves. Mix all remaining ingredients thoroughly and pour over rabbit. Cover with foil and bake 1 hour at 163�C (325�F).

Remove foil, turn rabbit pieces, increase heat to 180�C (350�F) and bake for 30 minutes, basting 2 or 3 times. Increase heat to 195�C (375�F) and bake an additional 30 minutes, basting frequently.

TRADITIONAL RABBIT STEW

1 three pound rabbit
6 small onions, chopped
1 bay leaf
� cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

Rabbit Coq Au Vin

8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
� cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Dip the rabbit in the egg wash, letting the excess drip off.  Dredge the rabbit back in the seasoned flour, coating completely. 
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes.  Remove the crispy bacon from the pan and reserve. 
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side.  Remove the rabbit from the pan and set aside. 
Add the onions to the bacon fat and saut� for 2 minutes. 
Add the mushrooms, shallots, and garlic, saut� for 2 minutes.
Season with salt and pepper.  Add the thyme and bay leaves. 
Add the rabbit to the vegetable mixture.  Add the wine and chicken stock.
Bring the liquid up to a simmer and cover.  Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat.  Remove the rabbit pieces from the pan and set aside.  Blend the remaining flour and butter together into a smooth paste.  Whisk the paste into hot liquid.  Bring the liquid to a simmer and cook for 3 to 4 minutes. 
Add the rabbit back to the pan and continue to cook for 5 minutes.  Stir in the parsley.  Season with salt and pepper if needed.  Serve the Coq Au Vin in individual bowls with crusty bread.  Garnish with the reserved crispy bacon.  Yield: 4 servings

Williamsburg Rabbit
2 rabbits, sections
Flour
1 tbs. olive oil
1 can chicken broth or stock
� onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
� cup very cold water
2 tbs. flour
4 tbs. currant jelly
� lb. mushrooms, sliced

Flour meat and brown in skillet with oil.  Remove  meat from pan.  Add chicken broth and bring to a boil.  Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes.  Add tomato puree and continue to simmer.   Remove � cup broth from pan and combine with water and flour, mixing until smooth.  Return rabbit to pan.  When rabbit is cooked through, remove from mixture.  Strain the mixture to catch bones.  Saut�  mushroom and add to broth or serve on the side.  Servings 4-6

Baked Quail with Mushrooms

• 1/3 c All-purpose flour
• 1 tsp Salt
• 1/2 tsp Pepper
• 6 Quail; cleaned
• 2 tbsp Butter
• 1/2 lb Fresh mushrooms; sliced
• 1/2 c Butter
• 1/4 c Plus 1 tbsp all-purpose flour
• 2 c Chicken broth
• 1/2 c Sherry
• Hot cooked rice

Melt 2 tablespoons butter in a large skillet; add mushrooms, and saut� 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.
Serve over rice. Yield: 6 servings

Becsinalt Fogolyleves (Quail Soup)

• 3 Quail
• 1 tb Butter, unsalted
• 1 tb Lard
• 2 Carrots; sliced
• 1 sm Onions; sliced
• 1 c Peas; shelled
• 4 Mushroom caps; sliced Boletus if possible
• 2 tb Flour, all-purpose
• 1 ts Parsley, flat; chopped
• 1 pn Salt
• 6 c Stock, meat
• 1/4 c Sour cream

Clean quail and cut into serving pieces. Melt butter and lard in soup pot. Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and 1/2 cup water.
Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done. Add flour, parsley and salt; stir well. Add meat stock; bring to a boil. Cook over very low heat for a few more minutes.
Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup.

Brunch Quails

• 4 Quails
• Salt and pepper
• Flour
• 1/4 c Butter
• 1/2 c Water
• 6 Mushrooms; sliced
• 2 tbsp Parsley; chopped
• 4 slices Toast; buttered, or trenchers (see Note)

Sprinkle quails inside and out with salt, pepper, and flour. Melt butter in a skillet; add quails and brown on all sides. Add water and mushrooms. Cover and cook over low heat 10 minutes. Add parsley, cover, and cook 10 minutes longer, or until tender. Serve on buttered toast or trenchers with mushroom sauce from pan. Applesauce is a good accompaniment.

Note: To make trenchers, cut Italian bread into 2-inch-thick slices, or cut large rolls into halves, selecting bread or rolls slightly larger in size than a quail. Scoop center from each to make a cup to hold the bird. Butter and toast lightly.  

Fried Quail

• Quail
• 1/2 c Vinegar to 1 gallon water
• Salt and pepper
• Flour for dredging
• Hot fat
• 1 c Hot water

Place cleaned quail in solution of cold water and vinegar, using 1/2 c. vinegar to 1 gallon water. Let stand several hours; wash through cold water several times and dry thoroughly. Season with salt and pepper and roll in flour. Fry in deep, hot fat until well browned on all sides. Add 1 c. hot water slowly, cover; simmer over low heat for 1 hour or until pan is dry. Increase heat; cook until quail is crisp.

Country Style Quail for a crowd

• 30 Quail breasts
• 1 lb Bacon
• 1 md Onion, thinly sliced
• 3 Egg yolks
• 2 c Half and half
• 1 ts Sweet Hungarian paprika
• Salt and pepper

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes.

Now to the Pheasant section.

STUFFED PHEASANT FILETS

FILET PREP -- Remove filet from bone, being careful to leave inner "Tenderloin" attached. Lightly score silverskin side of filet with a sharp knife to minimize shrinkage.
Lay tenderloin open, and make a pocket cut in the thick portion of the fillet opposing the tenderloin.

STUFFING -- 1 fresh french bread, cubed or chopped in a food processor, 1 pound of sausage, 1/4 to 1/2 cup chopped onions, 1/4 cup chopped celery, 2 cup chicken or pheasant stock.
Seasoning can include using seasoned sausage, such as chorizo (Mexican), cajun, italian, etc., or you can use traditional stuffing seasoning such as sage and thyme.
Brown sausage and saute vegetables in skillet. Place bread and other ingredients in large bowl and mix stock in thoroughly. The stuffing mixture should be like a stiff cookie dough.

FINAL PREP -- Place several tablespoonfuls of stuffing in pocket and cover with tenderloin. Pin tenderloin in place with 2-3 toothpicks and brown filet in small amount of butter or margarine.
Place browned filets in uncovered baking dish and bake at 325 degrees to internal temp of 180 degrees, or 1 to 1 1/2 hours.

Remove from baking dish, and make a white gravy using pan drippings, flour and milk.

Serve with gravy.

Options include adding or changing stuffing ingredients, such as saut�ed mushrooms, different sausages, or other types of bread, including cornbread.

GROUND PHEASANT, OR PHEASANT SAUSAGE

When preparing filets as above, save meat from thighs, back and upper drumstick and freeze in airtight containers. (Should yield 8-10 ounces per bird.) Other parts can be included, such as shot-up breast pieces of pheasant, quail or ruffed grouse.

When you have accumulated a supply of meat grind with beef fat at about 4-5 parts pheasant with 1 part fat.

For a low-fat, low-cholesterol version of this I've discovered that adding 1-2 tablespoons of cooking oil will work as well. This is handy for grinding in small batches in a hand-operated grinder. Bigger batches are best left to a game processor.

This ground meat can be used for patties, meatloaf, hamburger steak, and hamburger gravies. It can also be seasoned to make an excellent breakfast, or Italian. Because it is white meat, it will work well for anything that calls for pork sausage.

Marinated Wild Snow Goose

1 snow goose
crushed red pepper
crushed black pepper
onion salt
lemon pepper
2 tsp. poultry seasoning
1/2 cup teriyaki sauce
1/2 cup Italian dressing
1/2 cup white wine
1 tbsp. Worcestershire sauce
2 large onions
1 can mushroom soup
1 can chicken broth
8 strips bacon

Rub inside of goose with peppers and onion salt.  Rub outside with lemon pepper.   Combine teriyaki, dressing, wine, Worcestershire and poultry seasoning and pour over goose in a heavy plastic bag.  Seal and refrigerate for 24 hours, turning several times.
Remove goose from bag.  Place onions and soup in body cavity.  Cover breast with bacon.  Place in oven baking bag with marinade and chicken broth, seal bag and bake at 325 degrees for two hours.  Open top of bag and cook until tender, basting every 10 minutes with marinade.  Serve with marinade as sauce.

Smoked Snow Goose Salami

12 pounds ground snow goose breast
6 tsp. Liquid Smoke
5 tsp. garlic powder
6 tsp. black pepper
3 pounds pork sausage
3/4 cup curing salt
6 tsp. whole mustard seed

Mix ingredients and refrigerate overnight in a covered container.  Divide into fourths and roll into 8-inch logs in cheesecloth and tie ends.  Cook on a wire rack at 225 degrees for four hours.  Freeze or refrigerate until used.

Bear Fillet In Burgundy

MARINADE

4 cups chopped mixed onions 

1 1/2 cups chopped carrots

1 1/2 minced garlic cloves garlic

2/3 cup chopped celery 

2 bay leaves 

1 tsp. tarragon

5 cups dry white wine

Combine all marinade ingredients.  Marinate bear fillet in a refrigerator for 3-4 days.

degrees.  Salt the meat well.  Place the fillet in a roasting pan and add vegetables.

with two-tined fork.

Serves 6

• 1 lbs. ground meat (moose, deer, bear, elk, beef, pork etc.)
• � cup fine bread crumbs
• 1 egg
• 2-3 tbsp. milk
• 1 tsp. season salt
• � tsp. pepper
• �" cubed cheese (sharp is better)

Rolled Schnitzel

• 2 large boneless steaks (moose, deer, elk, pronghorn, caribou, bear, cougar, etc.)
• 1 LB bacon, salami or spicy sausage
• Mix: (will curdle a bit)
• � cup of margarine melted
• 1/3 cup milk
• 1 tsp. lemon juice
• Mix:
• � cup fine bread crumbs
• 1 cup of fine crushed Corn Flakes
• � tsp. onion powder
• � tsp. parsley
• � tsp. paprika
• Salt & pepper

Pound steak until �" thickness, cut into 2" wide strips, top with salami or bacon. Roll up and secure with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at 350 for 30 minutes, then uncover and bake 20-30 minutes more.

Alligator Boullettes

Ingredients

• 5 pounds alligator meat

• 2 onions

• 2 bell peppers

• 3 stalks celery

• 3 Tablespoons House Seasoning

• 2 Tablespoons Accent seasoning

• 6 eggs

• 2 cans evaporated milk

• 6 cups bread crumbs

Cut alligator meat into thin strips. Place in large pot and cover with water. Let water come to a boil and add house seasoning and Accent. Cover pot and let boil for two hours or until tender. Add vegetables. Keep adding water as needed. Add remaining seasoning and cook until onions are tender. Let cool completely and add eggs, milk, and bread crumbs. Roll into 1-1/2 inch balls.

Cut alligator, bell pepper, and onions into 2-inch pieces. Thread them onto 10-inch wooden skewers, alternating pieces, with 3 of each per skewer. Kabobs should be about 6 to 7 inches long. Let the kabobs chill for about an hour. Pour beer into a bowl and beat until flat, then mix with flour (instead of water). Batter should be made thick enough to coat the kabobs about 1/4 inch. Blend in spices in batter according to taste. Deep fry in peanut oil about 3 inches deep at about 375 degrees F for approximately 2 to 3 minutes or until golden brown. Serve with honey mustard and enjoy.

Makes: about 12 to 15 kabobs.

CARIBOU SWISS STEAK

• 3-4lb. caribou steak

• 2/3 cup flour

• vegetable shortening

• 1/2 tsp. cayenne pepper

• 1 tsp. marjoram

• 1/2 tsp. savory

• 1 1/2 onions, sliced

• 1 green pepper sliced

• 1/2 rib celery with leaves - chopped

• 2 cloves garlic

• 1/2 tsp. salt

• 1/4 tsp. freshly ground pepper

• 1/2 cup dry red wine

• 1 cup broth

Pound into the steak as much of the flour as possible.  Use a wooden meat mallet. It not only draws and absorbs meat flavor but thickens the gravy to the right consistency. 

Heat oil, and brown the floured meat on both sides.  Do this over a steady medium heat but brown it well. (It may take 2O-30 minutes to get properly done).  Dust the cayenne pepper and the herbs over the meat.  Scatter sliced onion, pepper slices, and diced celery around the meat.  Add garlic, salt and pepper, and carefully pour the red wine and broth on, around, and under the steak.  Cover closely and simmer over low heat (225-250 degrees if using an electric skillet) for about 2 hours or until meat tests tender with a fork.

(hot water or a mix of hot broth and wine) if need be so the gravy ends up with the right consistency. Serves 6  

Elk Meatloaf

1 1/2 cups stale bread crumbs      
1 minced pimento or green pepper
2 cups stock                     
3 cups ground elk meat
2 slices fat salt pork, diced 
1 large minced onion
1 1/3 cups cooked rice
l 1/2 teaspoons poultry seasoning
1/4 teaspoon paprika
2/3 teaspoon salt
1/4 cup tomato catsup
1 large mince onion

little melted bacon fat or drippings.

Fried Elk

• 1 lb elk meat

• Tarragon, dash

• 4 Tbsp. salt  

• Thyme, dash

• Oil

• Marinade

• 1 cup flour

• Margarine

• 1/8 tsp. paprika  

Cut meat into chunks to fry.  Marinate meat in for 7 hours.  Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme.  Fry chunks of prepared elk in oil until golden brown.

Serves 4

Elk Enchiladas

2 lb ground elk
1/2 cup olive oil
1 16-oz. jar picante sauce
16-20 pre-packaged corn tortillas
1 4-oz. can diced green chilies, drained
1 cup sour cream
1 16-oz. can pinto beans, drained
1 cup tomato, chopped
1 lb. Mexican-style Velveeta cheese, cubed
1 cup olives, sliced

Preheat oven to 325 degrees.  Brown ground elk in skillet and drain grease.  Return meat

mixture, roll and place in baking dish seam-side down.  Bake 25 minutes; top with 

remaining cheese cubes.  Bake 10- 1 2 minutes or until cheese is melted. 

Top with sour cream, tomatoes and olives.  Serves 6

Oriental Groundhog

1 ground hog
2 qts. water
1/4 cup Salt
1/2 cup soy sauce
2 cloves garlic, whole
1/4 onion
1/4 tsp. paprika
1/4 bunch parsley, whole
4 beef bouillon cubes
1/4 tsp. white pepper
1 cup beef or chicken broth
Teriyaki glaze 
 

1 to 1 1/2 hours.  Baste frequently.  Brush with teriyaki glaze while cooking. Serves 4

Oriental Woodchuck
1 woodchuck
2 qts. water
1/4 cup Salt
1/2 cup soy sauce
2 cloves garlic, whole
1/4 onion
1/4 tsp. paprika
1/4 bunch parsley, whole
4 beef bouillon cubes
1/4 tsp. white pepper
1 cup beef or chicken broth
Teriyaki glaze 

1/2 hours.  Baste frequently. Brush with teriyaki glaze while cooking.  Serves 4

Muskrat Stew
1 muskrat cut into pieces
flour 
salt and pepper 
2 1/2 Tb. butter 
7 cups boiling water 
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne 
3 medium onions, sliced
2 cups canned tomatoes with juice

simmer for 1/2 to 2 hours.  Add the tomatoes and continue to simmer another hour. Serves 4

Stuffed Possum
1 possum, whole
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks chopped
2 onions sliced
1 bag packaged stuffing

done reduce heat and cook until done. Serves: 4

brown. Serves 2 

Sauerkraut Squirrel

2 squirrels, cut into pieces
3 Tb. butter
1 lb. can sauerkraut
5 slices bacon
1 lb. hot Italian sausage sliced into pieces 
2 cloves garlic minced
1 tsp. crushed caraway seeds
2 cups beer 
salt and pepper

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,

beer or kraut juice if cooks down too much. Serves 4

BAR-B-QUE DOVES

and trapping for a while and you cooking like crazy.

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