Wild game - page #4
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Remove feathers. Skin and split the bird by cutting along the full length of the back bone with a sharp knife. Spread open and clean out. Cut breast bone in... Cut the sirloin into thin strips. Brown in Crisco. Add onions and garlic; cook until onion is tender. Combine soup, sour cream, mushrooms, catsup and Worcestershire sauce. Pour over meat... Partially freeze venison; slice thin (1/4-inch thick and 4 to 6-inches long) No-fat. Mix all ingredients and pour over meat in a large plastic bag. Refrigerate 1 day turning often.... Mix all spices together. Knead into bread. Refrigerate 3 days kneading each day. On fourth day, shape into rolls, not over 2 1/2-inches in diameter. Bake on broiler rack at... Marinate venison in 3 cups water and vinegar for 4 hours before cooking. Drain and cook in saucepan with 6 cups salted water until tender. Add tomato paste and tomato... Cut meat into strips. Combine ingredients to create a marinating sauce. Marinate meat for 12 to 24 hours in refrigerator. Hang strips of meat on toothpicks on oven rack. Cook... Put all ingredients together and shake up. Pour over meat overnight. Works best if you have plenty of sauce for amount of meat. Place on oven racks or cheesecloth. Bake... Mix venison and sausage thoroughly with other ingredients. Place in pan. Bake at 350° for 1 1/4 to 1 1/2 hours.... Cut rabbit into pieces. Put in skillet and saute in lard. When brown, remove and cool pieces. Beat eggs. Dip rabbit in egg and then into bread crumbs. Season with... Cut the upper jawbone of the moose below the eyes. Place in a large kettle of scalding water for 45 minutes. Remove and chill in cold water. Pull out all... Cut off necks of birds close to bodies, leaving neck skin on to help hold the stuffing. Remove pin feathers; singe if needed. Rinse inside and out in warm water;... Cut venison crossgrain into narrow strips. Combine all ingredients. Marinate 24 hours. Dry meat in a shallow pan in single layers for 16 hours over low heat, turning often. Or... Soak rabbit overnight in 1/4 cup vinegar and 1 quart water. Rinse and coat with salt, pepper and flour. Place in hot shortening or oil and brown on all sides.... Cook squirrels, salt, pepper and bouillon cubes in pressure cooker until tender, about 30 minutes. Cool and remove meat from bones. Add onion, celery and green peppers to... Place 4 strips of bacon and half of the onion in roasting pan. Rub roast with salt, pepper and celery salt. Place roast over onion and bacon. Arrange remaining bacon... Heat bacon fat in skillet and brown venison on both sides. Add celery and onions; brown. Add Worcestershire sauce and tomatoes; cook 1 to 2 hours, until tender. Cook noodles,... Mix all ingredients together (to your own taste) except deer. Slice deer into thin strips. Pour mixture over deer to cover. Salt and pepper, if desired. Refrigerate 48 hours. Place... Cut venison in very thin strips. Marinate the meat for 17 hours in the refrigerator. Drain the meat and bake at 150° for 5 hours. Drain the cookie sheets and... Cut deer and bacon into 3/4-inch cubes. Place in medium mixing bowl. In small bowl, mix salt, sage, ginger and pepper. Sprinkle over meat; mix well. Chop or grind to... Cut the upper jawbone of the moose just below the eyes. Put in a large kettle of scalding water and boil it for 45 minutes. Remove it and plunge it... |
Wild game top recipes
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4.0 • Squirrel Fricassee
2.3 • Beef/Venison Jerky