Wild Game
Duck Filets (and chicken strips) on the Electric Grill
Grilled Marinated Venison Roast
Baked Rabbit
rabbit
seasonings
cream of chicken soup, condensed
cream of celery soup, condensed
Clean & cut rabbit into pieces. Place in buttered baking pan. Cover with condensed soups and with seasonings (salt, pepper, lemon pepper, basil, celery flakes, etc.). Bake 250* for 3 hours, or until done.
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Baked Venison Steaks
venison steaks
cream of chicken soup
Place steaks in baking dish. Cover with soup. Season. Cover with foil and bake 350 degrees for
1 1/2 hours.
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Baked Wild Turkey
turkey
seasonings
margarine
Spread butter over turkey. Place in baking pan. Sprinkle seasonings in the cavity of the turkey, and sprinkle some lemon pepper on top. Cover with foil Bake 250* about 3 hours, or until tender.
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2 oven ready pheasants
bacon strips
1 large can cream of chicken soup
1/2 c. sour cream
spices
Cut pheasant to your liking. Wrap a slice of bacon around each piece of pheasant.
Brown in butter. Place meat in baking dish. Cover with soup and sour cream mixed together.
Sprinkle with spices, such as parsley, basil, lemon pepper, black pepper, etc.
Cover and bake 350 degrees 1 1/2 hours.
Serve over rice.
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Duck Filets
(& chicken strips) on the Electric Grill
duck filets
1 Tablespoon margarine -- melted
2 teaspoons sugar
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon Dale seasoning
1 Tablespoon sesame seeds
Mix marinade ingredients and pour over duck filets in a Ziploc bag. Let marinade overnight or several hours. Heat electric grill. Spray with cooking spray. Place filets on grill. They should be done in just a few minutes. For the non-game eaters, marinade some chicken strips and cook them on the grill, too.
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Grilled Duck Filets
breast filets
butter
garlic powder
salt
pepper
lemon pepper seasoning
Melt a stick of butter on foil on the grill. Add breast filets. Sprinkle with seasonings. Brown on both sides.
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Grilled Marinated Venison Roast,
Venison
Steaks or Chicken
Venison Roast, steaks or chicken
9 Tablespoons soy sauce
1 Tablespoon sugar
2 Tablespoons margarine, melted
1 Tablespoon Dale seasoning
1 Tablespoon Worcestershire sauce
1 Tablespoon sesame seeds
Place roast or other meat in a gallon size Ziploc freezer bag. Pour in the remaining ingredients. Let marinade overnight. Prepare grill. Place marinated
meat on hot grill. Grill the roast for about one hour, turning as needed. The
other meats will take less time. Place in a baking dish and pour remaining marinade over, if desired. Cover with foil and keep warm in slow oven until ready to eat.
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Hasenpfeffer (rabbit stew)
rabbit
1 pint tomatoes with peppers
potatoes
carrots
onion
basil
spicy seasonings
Boil rabbit. Remove meat from the bone. Put the meat back into the rabbit broth. Add diced potatoes, diced carrots, and chopped onion. Add tomatoes and peppers. Add basil and other seasonings
(Cajun seasoning, garlic, cumin, salt, pepper). The stew should be spicy.
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Mesquite Smoked Duck Breasts
Duck breasts
Italian or Raspberry Vinaigrette dressing
Peppered Bacon
Place duck breasts in ziploc freezer bags. Pour in your choice of dressings and let marinate overnight. Smoke the next day. (See the "Smoked Duck" recipe for grill/smoking
instructions).
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Roast of Elk
elk roast
1 cup 7-Up®
1/2 package dried onion soup mix
seasonings
Brown roast in oil in skillet. Place in foil in a baking pan. Pour 7-up and soup mix over the top. Seal with foil. Bake 325 degrees about 5 hours.
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Smoked Duck
duck
1 cup cooking sherry
2 Tablespoons margarine, melted
seasonings
apple
carrots
onion
Place duck in gallon size ziploc freezer bag. Mix sherry, margarine and seasonings and pour over duck in bag. Let marinate overnight. The next day, prepare the grill for smoking. (Place charcoal in grill pan at the bottom level of the smoker. Light the charcoal. In the meantime, soak hickory or mesquite wood chips in water, for 15-30 minutes. Place the soaked chips in the charcoal. Place the second grill pan above the charcoal pan. To this, add boiling water, a bit of margarine, bay leaf, additional spice, onion, bacon, and whatever you desire to add flavor. Place the grill rack on the pan of water mixture.) Stuff the apple, carrots and onions in the cavity of the duck. Place the duck on the grill rack. Smoke about 3 hours for a whole duck, about 1 1/2-2 hours for just a duck breast.
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Stew
venison or stew meat
canned tomatoes
carrots -- chopped
onions -- chopped
celery -- chopped
potatoes -- peeled and chopped
Cook the cubed venison or stew meat in salted water. Let cook until tender. Remove meat from the broth and cut into smaller pieces if desired. Add peeled and chopped carrots, onions, celery and potatoes to the broth and cook until tender. Stir in meat and tomatoes. Sprinkle in your choices of seasonings - basil, lemon pepper, black pepper, etc. Let simmer until ready to serve, or place in a crock pot.
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Swiss Baked Squirrel
Squirrel
flour
salt
pepper
fried chicken seasoning
garlic powder
lemon pepper
1 pint tomatoes
1 onion
Mix flour and seasonings. Coat squirrel with flour mixture. Brown in hot oil. Place squirrel in baking dish. Place onion slices over squirrel. Cover with tomatoes. Cover with foil and bake 250* about 3 hours or until tender.
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Venison Chili
dried beans
1 pint chili sauce
1 pint tomato sauce
garlic powder
chili powder
salt
pepper
cajun seasoning
ground cumin
ground red pepper
1 lb. ground venison
Wash beans. Place in kettle. Cover with water. Bring to a boil. Turn off heat, place the lid on, and let set about 2 hours. Pour the beans in a crock pot and add enough water to cover. Simmer overnight. Next day, add seasonings, sauces and browned venison. Let simmer overnight.
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Venison Roulades
Venison round steak
bacon
seasonings
cornstarch
Slice steak in strips. Place bacon on each strip. Roll up and secure with a tooth pick. Brown roulades in a little bit of oil. Place browned roulades in a
Dutch oven. Pour in enough water to about half way cover the roulades. Place lid on the
Dutch oven and allow the roulades to simmer until meat is tender. Remove roulades, and discard toothpicks. Return the roulades to the broth. Mix about 2 Tablespoons cornstarch with a small amount of water. Add to the broth and stir. If more thickening is needed, repeat the process. You can also place the browned roulades and pour over water in a crock pot. Let simmer overnight, then make the broth into gravy the next day.
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