Dinner, Recipes, Wild Game
Ingredients1/4 lb. piece fat salt pork
1 pheasant (an older one)
2 slices fat salt pork
1 tsp. pepper
1 onion, studded with cloves
1 faggot
2 c. hot water
1 med. head cabbage
Savory (opt.)
1 carrot, pared
1 knockwurst or frankfurters
1 c. hot water
Preparation:
Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.
Dinner, Recipes, Wild Game
Ingredients1 ready to cook duckling
1/2 recipe bread stuffing
1/2 c. sugar
Few grains salt
1 tsp. cornstarch
1(6 oz.) can frozen orange juice concentrate, thawed
Preparation:
Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.
Dinner, Recipes, Wild Game
Ingredients1/2 tsp. garlic salt
1/2 tsp. onion salt
Dash of pepper
1/2 tsp. chili powder4 sliced onions
2 cans tomato soup
Preparation:
Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add the following: Cover and simmer for 2 to 3 hours, until tender. Add: Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.
Dinner, Recipes, Wild Game
Ingredients1/2 c. onions, chopped fine
2 tbsp. butter
4 moose steaks
1 c. chopped mushrooms
2 tbsp. flour
1/2 c. sour cream
Preparation:
Brown onions in butter; sear steaks on both sides. Cover; simmer for 30 minutes. Add mushrooms. Stir flour in sour cream; add to skillet. Cover; simmer for 20 minutes longer. Yield: 4 servings.
Dinner, Recipes, Wild Game
Ingredients3-4 lbs. venison
1/3 c. flour
1/2 c. Crisco
1 1/2 c. hot water
1 c. red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 lg. onion, peeled and quartered
1 1/2 tsp. Lawry’s seasoning salt
1/2 tsp. pepper
3 carrots, quartered
3-4 lg. potatoes, quartered
Preparation:
Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry’s. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry’s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.
Dinner, Recipes, Wild Game
Ingredients1 (5 lb.) venison roast
3 cloves garlic
1 c. beef consomme
1 bottle of Lowenbrau Dark
Preparation:
Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.
