Wild game - page #12
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Mix together. Roll thin, about 1/8-inch thick. Layer on waxed paper, putting waxed paper between each layer. Bake at 75° to 100° with layers stacked. Remove top layer when dry.... Early in the day, slice meat in 1/8-inch strips. Prepare all vegetables. Refrigerate meat and vegetables until ready to cook. In a small bowl, mix cornstarch and stock together.|| When... Mix all together and shape into meat loaf. Put bacon on top. Bake at 350° for 1 1/2 hours. Let stand for 5 minutes before slicing.... Slice the venison into 3/8-inch thick strips to ensure total saturation of the meat when it is marinating. Stir the remaining ingredients well. Place meat in marinade. Be sure the... Place in pan and marinate for 12 hours. Cook, covered, for 4 to 4 1/2 hours at 325°. Turn at 3 hours. Remove from oven. Leave covered and spoon juice... Salt and pepper quail inside and out. Combine mushrooms, bread crumbs, salt, cayenne pepper and truffles. Saute in butter. Stuff quail with this mixture. ... Wash and trim meat. Soak overnight in salted water to cover. Drain off water and re-soak in salted water. Trim off shreds of whitish substance, if any. Into bottom of... You will need four 8 x 8-inch squares of heavy foil.|| Place the dressed bird on an 8 x 8-inch square of heavy foil; sprinkle 1/4 package onion soup on... Mix ingredients in paper bag. Heat in large heavy skillet over medium gas flame (325° to 350° dial setting on controlled burner), 1/4-inch melted shortening. Shake in paper bag until... Rub goose with salt and place on rack in shallow pan. Roast in moderate gas oven (325°) for 25 minutes per pound. After goose has roasted about 1 hour, prick... Prepare venison, quail, dove, duck, goose or pheasant for cooking. Let stand 2 hours in barbecue sauce, turning several times. Take from sauce; place in deep skillet or open roasting... Cut meat 3/8-inch thick. Combine all other ingredients. Marinate meat in mixture at least 12 hours. Place in oven on top rack with bottom rack covered in foil underneath meat.... The night before, place venison, salt, pepper, garlic salt and water in crock-pot. Cook all night on low. Next morning, add vegetables and cook on low until tender. About 30... Combine first 10 ingredients. Place in a 13 x 9 x 2-inch baking pan. Add meat. Spoon remaining mixture over roast. Combine water and wine. Pour over roast. Cover and... Soak venison in salt and vinegar water for several hours or overnight before cooking. Rinse with cold water. Mix flour, salt, garlic powder, hickory salt and pepper. Dredge venison in... Cut venison in strips with grain. Mix all ingredients and marinate meat overnight. Remove and dry with paper towels. Place on cookie sheet. Dry in 200° oven for 6 to... Wipe meat with cloth. Place in a small earthenware crock; add vinegar and enough water to cover; add bay leaves, peppercorns, whole cloves and parsley. Cover and place in refrigerator.... Mix dry ingredients well, then add honey, liquid smoke, tap water, venison and beef fat. Mix all well. Roll in two loaves. Wrap in aluminum foil. Bake at 175° to... Cut deer steaks into strips about 1 to 1 1/2 inches wide and 3 to 6 inches long. Place on cookie sheet; salt thoroughly on side facing up. Put in... |
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4.0 • Squirrel Fricassee
2.3 • Beef/Venison Jerky