Dinner, Recipes, Wild Game
Ingredients2 (4 lb.) partridges
4 sm. onions
5 tbsp. olive oil
1/2 c. flour
1 clove garlic, chopped
1 c. canned tomatoes
1 c. sliced mushrooms
1 lg. green pepper
Salt & pepper to taste
Preparation:
Cut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6.
Dinner, Recipes, Wild Game
Ingredients1 pheasant
1 qt. boiling water
3 stalks celery
1 onion
1 tsp. salt
1/8 tsp. pepper
4 strips bacon
1 c. water
Preparation:
Clean pheasant, pour boiling water over it. Put celery and onion on bird. Don’t stew up. Rub bird with salt and pepper. Add 1 cup water, cover and bake in oven at 350 degrees.
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
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.
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.
