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| Wild_Game Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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ADANA KEBAB
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1 lb. ground deer 1 lb. ground chuck 1/2 C. onion (fine chop) 2 eggs (slightly beaten) 1 C. dry quick oats 1 Tbsp. crushed red pepper (or 2 tsp. ground) 1 Tbsp. garlic salt 2 tsp. black pepper | In a large bowl, mix all ingredients thoroughly as you would meat loaf. Shape meat into 8 egg shape patties. Put patties on skewers, one at a time, pressing patties lightly along skewer until no more than 1 inch thick. Put 2 patties on each skewer, brush lightly with vegetable oil and cook over charcoal fire. If skewers are not available, flatten patties to about 1/2 inch thick, brush with vegetable oil and cook as you would hamburgers. |
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ALS QUAIL
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6 quail (can use rabbit or pheasant), cleaned 1 C. onion, chopped 1 C. bell pepper, chopped 1/2 lemon, cut into pieces 1 bay leaf 1/2 lb. mushrooms, sliced 1 C. sautene wine 1 C. water Salt & pepper to taste | Place everything in an oven cooking bag and bake 2 hours at 350 degrees. |
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AMERICAN INDIAN MEAT PIE
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1 lb. ground buffalo or beef 1/2 tsp. salt 1 1/2 tsp. pepper 1/4 tsp. curry powder 1 tsp. ground garlic 1 Tbsp. celery salt 2 Tbsp. basil 4 C. biscuit dough* | Preheat oven to 400 degrees. Mix first 7 ingredients. Roll dough. Cut in 2 inch round. Spoon meat mix on each. Fold in half. Seal edges. 1/2 inch apart on greased cookie sheet; bake 15 minutes. Serve immediately. May be made up to 6 hours in advance. But bake just before serving. *If using prepared biscuits, separate each biscuit into 2 biscuits. Instead of biscuits, this can be cooked before and placed on party rye. |
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ANTELOPE STEAKS SUPREME
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3 antelope round steaks, 3/4-inch thick 2 tsp. salt 1/4 C. vinegar 1 bay leaf (optional) 1 clove of garlic, minced Dash of pepper Dash of garlic salt Flour 2 to 3 Tbsp. cooking oil 1 can cream of chicken soup | Place the antelope steaks in a shallow pan and cover with water. Add the salt, vinegar, bay leaf, and garlic and soak for 3 hour or overnight. Drain steaks and sprinkle with the pepper and garlic salt. Dredge with flour. Brown on both sides in oil in lightly greased skillet and cover. Cook over low heat for 45 minutes or until tender, turning occasionally. Add the soup and 1 soup can water and cover. Simmer for 15-20 minutes. Gravy may be served over rice or potatoes. Mushroom soup may be substituted for chicken soup. Yield 6 servings. |
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APACHE WILD GOOSE
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1 wild goose, well cleaned & picked (do not skin) 2 1/2 qts. cornbread crumbs 1 lg. onion, chopped fine 2 Jonathan apples, diced Salt & pepper Sage Garlic Goose giblets | Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 tablespoons of butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often. |
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AWS CHILI
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35 lb. deer meat 4 lb. fat 6 big onions 1 bell pepper 4 Tbsp. cumin powder 2 garlic bulbs 5 Tbsp. salt 2 Tbsp. seasoned pepper 1 Tbsp. black pepper 3 cans tomato paste 2 pkg. Morton chili mix | Saute onions, bell pepper and all spices for 1 hour. Add deer meat and simmer 4-5 hours. Makes about 35 pounds. |
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BAKED QUAIL IN SHERRY SAUCE
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8 quail whole or breasts (soak overnight in 3 C. milk) 1 C. flour 1 cube butter 1 chopped onion 1 chopped green sweet pepper Salt and pepper to taste 1 can cream of chicken soup 1/4 C. white sherry wine 1/2 C. milk | Salt and pepper quail. Roll in flour. Brown in butter (just brown, do not over cook). Place in baking dish. Pour off 1/2 of drippings. Saute onion and green pepper in same skillet. Add soup, wine, and milk. Mix well. Pour over quail. Cover and bake at 300 degrees for 45 minutes. |
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BAKED QUAIL WITH DRESSING
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1 onion, diced 4 C. toasted bread cubes 2 eggs, beaten 8 quail 4 Tbsp. butter 1 can cream of mushroom soup Salt and pepper to taste 8 strips of bacon | Saute onion in butter; add bread cubes, soup, eggs, salt, and pepper. Stuff quail with dressing; wrap each bird with strip of bacon. Place quail in baking pan. Pour in small amount of water. Bake at 350 degrees for 1 hour and 30 minutes. Yields 8 servings. |
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BAKED STUFFED RACCOON WITH APPLES
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1 med. raccoon 4 lg. onions 4 strips salted pork 2 C. beef stock STUFFING: 5 lg. tart apples 2 Tbsp. butter 1 tsp. cinnamon 1 C. dry bread crumbs 1 tsp. salt 1/2 tsp. pepper | Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soup kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes. Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, bread crumbs, salt and pepper; mix well. Remove the raccoon from the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roast pan, with the legs folded under the body and fasten with kitchen string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack. Bake at 400 degrees for 10 minutes to brown the meat. Reduce temperature to 325 degrees and add the 2 cups of beef stock. Cook for 1 hour, basting as often as possible. Transfer to a heated platter surrounded by the whole onions. |
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BAKED WILD GAME WITH ORANGE SAUCE
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2 ducks or pheasants or 1 goose or 4 Cornish game hens 1 lg. onion, chopped 1 can mushroom pieces 2 ribs celery, chopped 6 slices uncooked bacon 2 - 3 C. water 1 tsp. prepared herb or poultry seasoning 2 chicken bouillon cubes 1 tsp. Worcestershire sauce ORANGE SAUCE: 1 C. orange juice 1/4 C. sugar 1 Tbsp. cornstarch, mixed with 2 Tbsp. cold water | Salt and pepper birds to taste including inside cavities. Place breast up in a 9 x 13 inch baking pan. Add 1/2 of onion and 1/2 of celery to pan. Place remaining vegetables plus mushrooms in the cavities. Place 3 strips of bacon on top of each breast. Add water, herb seasoning, bouillon cubes and Worcestershire sauce to pan. Place ducks, pheasants or geese in a 300 degree oven to bake. (Bake Cornish hens according to package instructions.) Baste every 30 minutes. When done, cut off of bones and serve on bed of Uncle Ben's wild rice. Cover with Orange Sauce. |
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