Recipes For You And Your Family And Friends
Deer Sausage Appetizers
-1 lb ground deer sausage or ground meat .
-1 can Rotel tomatoes -2 cups shredded sharp cheese -1 tbsp ranch dressing -your favorite seasonings, salt, pepper, parsley, cayenne, garlic powder, etc. -Phi-lo dough cups, about 5 boxes -ranch dressing for dipping -Brown the deer in a skillet. Remove and drain. In a bowl, mix the meat, Rotel, cheese, dressing and seasonings together. Place a spoonful of the meat mixture in each cup. Bake at 350 degrees until cup is golden brown. Serve with ranch dressing as a dip. Enjoy. |
Deer Steaks With Peppercorn Cream Sauce
-2 – 4 deer steaks
-your favorite seasonings, (seasoning salt, pepper, garlic salt, etc.) -1 stick butter -1 cup cream -fresh ground pepper -Season the steaks to taste with your favorite seasonings. Melt 2 – 3 pads of butter in a large skillet over high heat. Be careful to not burn. Add the steaks and sear each side for 15 seconds. Remove the steaks and turn heat to medium. Add another couple of pads of butter and let them melt. Add the meat once pan has cooled to medium. Cook steaks to your desired doneness adding additional seasoning if desired. Remove the meat leaving heat on. Place meat on a platter and cover with foil to keep warm. Add the cream and pepper to the skillet and stir together. Cook sauce until it reduces thick enough coat the back of a spoon. Serve the steaks with the sauce poured on top. Enjoy. |
Bacon Wrapped Duck
-10 duck breasts
-3 lbs peppered bacon -2 jars banana pepper rings -Italian dressing -Soak the breasts in water to remove the blood. Repeat a few times to make sure all of the blood is removed. Drain and pat dry. Cut the breasts into 1" cubes. Cut the bacon slices in half. Place a pepper slice on each meat cube and wrap with a slice of bacon. Secure with a toothpick. Grill over medium heat basting with the dressing until the bacon is done. Serve and enjoy. |
Drunk Duck
-6 - 8 duck breasts, boneless & skinless
-1 can cream of mushroom soup -1 can cream of chicken soup -1 canister chicken stove top stuffing or cornbread stuffing -blush wine -Mix the soups together. Pour half of it into a baking dish. Place the duck on top of the soup mixture. Cover the duck with the rest of the soup mixture. Cover the duck with about 1 inch of the stuffing mix. You can use more or less, just make sure the soup mixture is covered well. Saturate the stuffing with the wine. Saturate well or the stuffing will burn. Bake at 350 degrees for 45 - 60 minutes or until duck is done. If the stuffing is browning to quickly, loosely cover with aluminum foil. Serve & Enjoy! |
B-B-QED Quail
-2 quail breast per person
-flour -oil -1/4 tsp garlic salt -1 cup "Cookies" BBQ sauce or your favorite sauce -1/2 cup water -Heat 1/2 inch of oil in a skillet until hot. Roll the quail in the flour. Add to the hot oil. Fry until browned on all sides. When browned, remove the quail and drain the grease. Return the quail to the skillet. In a bowl, mix the BBQ sauce and water together. Pour over the quail. Sprinkle on the garlic salt. Simmer between 250 and 300 degrees until meat is done. Serve and Enjoy! |
Bacon Wrapped Grilled Quail
-3 quail per person
-1 can sliced jalapeno peppers -1 lb bacon, peppered or non-peppered -1 block your favorite flavor cheese, cut into small slices -Italian dressing -mesquite flavored marinate -Cut slices into each side of the breasts. Stuff with pepper slices and cheese slices. Secure with toothpicks if necessary. Place the quail in a large bowl or zip-lock bag. Pour on the dressing. Refrigerate overnight. Remove quail from the marinate and wrap with bacon. Secure with toothpicks. Place on a hot grill and baste with the mesquite marinate. Cook over medium heat until golden brown and the birds are cooked through. Serve and enjoy. |
Fried Rabbit & Gravy
-1 rabbit, cut into serving pieces
-1/3 cup all-purpose flour -1/2 tsp salt -1/8 tsp black pepper -1/8 tsp cayenne pepper -vegetable oil for frying -3 tbsp all-purpose flour -1 1/2 cup milk or chicken broth -salt and pepper -brown bouquet sauce -In large plastic food-storage bag, combine 1/3 cup flour, salt, black pepper and cayenne pepper. Shake to mix. Add rabbit pieces. Shake to coat. In large skillet, heat 1/4 inch of oil over medium-high heat until hot. Add coated meat and brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, about 20-25 minutes. Turn pieces once. Remove cover and cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels and set aside to keep warm. Discard all but 3 tablespoons of the oil. Over medium heat, stir 3 tbsp flour into reserved oil. Blend in milk or broth. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt, pepper and brown bouquet sauce to taste. Serve and Enjoy! |
Cajun Squirrel
-squirrels,cut into serving pieces, amount depends upon how many you can eat
-olive oil -1 large onion -1 large green bell pepper -2 cloves garlic -Cajun spice (Tony Chachere's recommended) -2 tbsp Tabasco sauce -4 tbsp ketchup -1 tbsp Gumbo File seasoning -cooked rice -In a deep pot or dutch oven, heat some olive oil. Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done. Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done. Sprinkle the added vegetables with Cajun seasoning. Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well. Serve over the cooked rice. Enjoy. |
Raccoon Stew
- 1 raccoon, cleaned, skinned and quartered
-pepper -4 cups water -2 carrots, diced -1 stalk celery, diced -2 large potatoes, cubed -salt -In a large pot, place the meat and cover with water. Bring to a boil and cook for 1 hour. Remove meat and allow to cool. Discard water. Remove meat from bones and cut into 1” – 2” cubes. Sprinkle with pepper. Add meat back to pot and add water, carrots, celery and potatoes. Season to taste with salt. Bring to a boil, reduce heat and cook until veggies are tender. Adjust seasoning if needed. Serve and enjoy. |
Teriyaki Frog Legs
-1/4 cup margarine
-2 cups chopped onions -1 cup chopped bell pepper -1 cup fresh snipped parsley -1 lb fresh mushrooms, sliced -2 tbsp minced garlic -1 1/2 tsp salt -3 tbsp hot sauce -2 cups of De boned frog legs -1/2 cup dry white wine (that you would drink) -1/2 cup your favorite teriyaki sauce -In a large pot, melt the margarine. Add the onions, bell pepper and parsley. Saute until onions are clear. Add the mushrooms and garlic. Stir well and continue to cook until mushrooms are hot. Add the salt, hot sauce and frog legs. Stir well. Add the wine and your favorite teriyaki sauce. Reduce heat to medium-low and simmer for 10 minutes. May be served over rice. Enjoy. |
Orange BBQ Dove
-20 dove breast halves (10 whole breasts)
-1/2 cup chopped onion -1 tbsp chopped garlic -1/2 stick butter -1/4 cup favorite BBQ sauce -1/3 cup beer -Make a packet out of foil large enough to hold all of the ingredients. Add the ingredients to the packet and seal. Gently shake packet to distribute and mix ingredients. Cook over medium heat 20 - 30 minutes or until done turning several times. Serve and enjoy. |
Goose Kabobs3 goose breasts
2lbs bacon 1lbs fresh mushrooms (I love morels for this) 1 lg onion (cut in half and quartered) 1 lg can of pineapple 1 bottle of kikkoman teryaki sauce (thick) 1 of each yellow & red bell peppers Cut all membrane, fat, and tendon tissue from goose breasts. Cut goose into 1" cubes. Wrap cubes in bacon. On kabob skewers, alternate ingredients except sauce. Place kabobs on a broiler rack and bake at 325. Only until the bacon has drained most of its fat. Remove from oven, add teryaki sauce. Finish on the grill. I prefer a wood fire but use what you have. Grill until goose is done. Careful of overcooking the goose will get tough. Add more teryaki half way through grilling. |
rabbit casserole
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Squirrel and Dumplings
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Mesquite BBQ Jerky |
Simple Duck Sandwiches |
Stuffed Duck Breast |
Pheasant of the Fall |
Tree stand snack |
Wild Boar Steaks |