QuailQuailFlourButterCurry powder, to tastePepper, to taste4 cans chicken brot cup sherryDredge quail in flour and brown in a LOT of butter. Put the quail breast side up in an electric skillet and pour chicken broth over them 1/2 inch deep. Sprinkle with

Quail in Claret2 quail, thoroughly cleaned and split lengthwise1 ounce brandy4 tablespoons butter or margarine1 cup sliced fresh mushrooms1/2 cup consomm? or chicken stock1/2 cup claret or red Bordeaux winePinch of celery saltFreshly ground pepperJuice of

Rattlesnake Chili3/4 cup chopped onion3 tablespoons oil2 1/2 cups parboiled rattlesnake meat2 cups cooked tomatoes2 cups cooked pinto beans2 1/2 teaspoons chili powder1/2 teaspoon hot red pepper flakes1 teaspoon saltIn a large skillet, saut? onion in ho

Roast Wild DuckDucksSalt and pepperThymeChopped onionOilRemove all pin feathers and obvious shot. Soak in cold, salted water for 20 minutes.Season cavity of duck with salt, pepper and a small amount of thyme. Fill cavity with chopped onion. Brush duck libera

Roast Wild Turkey6 tablespoons unsalted butter, softened2 garlic cloves, minced1 canned chipotle chile, minced1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 (8 to 10 pound) wild turkey, fresh or frozen1 1/2 cups unsalted turkey or chickenSalt and

Braised VenisonVenison steaksFlourShortening1 tablespoon vinegar1/2 cup chopped celery1/2 cup chopped apple1/2 cup chopped carrot1/4 cup chopped onionDredge steaks in flour and sear on all sides in shortening. Place steaks in ovenproof dish. Add enough

Roasted MallardsMallardsApplesOnionsOrangesLawry�s Seasoned SaltLemon pepper seasoningRoasting bagsWash, dry and salt cavity of mallards. Stuff cavity with quartered apples (unpeeled), peeled onions and unpeeled oranges. Sprinkle duck skin with Lawry`s and

Sage Grilled Duck BreastsStart with young duck breasts from either wild or domestic birds.4 duck breast halves, about 4 to 5 ounces eachSalt and freshly ground black pepper1/4 cup unsalted butter, softened1 tablespoon fresh sage leaves1 garlic cloves, choppedAd

Smoked Venison10 to 12 pound boned haunch of venison2 cups burgundy1 cup beef bouillon1 medium onion, sliced1 clove garlic, crushed1 bay leaf3 juniper berries (optional)1 teaspoon saltPlace meat in a large bowl. Cover with marinade made from the wine, b

Smoked Wild DuckWild ducks (allow 1 duck per person    for hearty eaters)SaltPepperButterRed WineApplesOnionsSoak ducks in milk for 4 to 5 hours. Take ducks out of milk. Salt and pepper inside and out. Cut up apples and onions; stuff duck

Smothered Dove12 doves6 tablespoons butter3 tablespoons flour2 cups chicken brot/2 cup sherry wineSalt and pepper, to tasteBrown doves in heavy skillet or Dutch oven in melted butter. Remove doves to baking dish, breast down. Add flour to skillet and stir wel

Southern Fried Quail10 to 12 quail1 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 cup flourDry, pick quail. Clean and wipe thoroughly. Salt, pepper and dredge with flour. Have a deep heavy frying pan with close fitting lid half full of hot fat. Put in quail. Cook for a fe

Squirrel Mulligan6 large squirrels, cut up1 pound butter or margarine3 teaspoons salt6 medium potatoes, peeled and chopped6 medium onions, chopped1 cup chopped celery1 quart peeled tomatoes, chopped1 (17 ounce) can cream style corn1 teaspoon red pepper

Sweet and Sour Elk1 envelope onion soup mix1/4 cup water1 (12 ounce) jar apricot preserves1/2 cup Russian or Catalina salad dressing1/4 cup packed brown sugar1 tablespoon cider vinegar1 1/2 pounds elk steaks, cut into 1/2 inch strips1 teaspoon salt1/4 teas

Tipsy Duck2 wild ducks1 onion, quartered1 apple, quartered1 orange, quartered1 1/2 cups butter (no substitute)1 cup dry sherry1/2 cup bourbonCooked wild or white riceRinse cleaned ducks. Stuff with onion, apple and orange pieces.Melt butter in a

Venison Bowl of Red4 tablespoons olive oil1 large onion, diced1 pound sweet Italian sausage, removed from casing2 teaspoons chili powder2 teaspoons ground cumin1 teaspoon dried oregano1/2 teaspoon red pepper flakes2 pounds boneless venison shoulder, cut into 1

California Wild Duck Stew1/4 pound fresh mushrooms, sliced4 large tomatoes, peeled, seeded and quartered3 tablespoons butter1 large carrot, diced1 medium green bell pepper, diced1 medium onion, sliced1 cup chopped celery and leaves1 clove garlic, peeled and qu

Venison Chili3 tablespoons bacon drippings2 pounds ground venison2 large onions, chopped3 cloves garlic, minced2 bell peppers, chopped2 (1 pound) cans tomatoes2 (8 ounce) cans tomato sauce4 tablespoons hot chili powder1 teaspoon ground cumin1 teaspoon

Venison Chops with Wild Rice3 pounds venison chops8 ounces currant jelly1/2 cup sherry1/2 teaspoon dry mustard2 tablespoons butterSalt and pepper, to tasteCut chops about 1 inch thick. Broil until nicely browned and almost done, then place into a casserole. Mix

Venison CutletsVenison (any cut)1 egg1/2 cup milk1 (4 ounce) package soda crackers, crushed1/2 cup flourOil1 lemonSalt and pepperCut venison into slices about 1/4 inch thick and hamburger patty size. Remove ALL fat from meat. Pound thoroughly with a ten

Venison, Moose or Elk Roast2 to 3 pounds meat1 cup celery, chopped1 cup onions, chopped1/2 teaspoon salt1 teaspoon pepper1 can stewed tomatoesFlourFry onions and celery until brown. Take out and place meat in pan. When browned, add the onions and celery, sa

Venison Pepper SteakDelicious served over egg noodles or rice.2 pounds venison steak1/2 teaspoon salt1/4 teaspoon pepper1/4 cup flour1/4 cup vegetable oil1 (16 ounce) can tomatoes1 3/4 cup water1 tablespoon beef stock base or bouillon cube1/2 cup ch

Venison Pie1 pound ground venison1/2 cup bread crumbs1/4 cup chopped onion1/4 cup chopped bell pepper1 1/2 teaspoons salt, divided1/8 teaspoon oregano1/8 teaspoon pepper2 (8 ounce) cans tomato sauce, divided1 1/3 cups quick cooking rice1 cup water1

Venison Pot Roast1 (3 pound) venison chuck roastSalt and freshly ground black pepper2 tablespoons all purpose flour1 tablespoon vegetable oil1 large onion, sliced1/4 cup unrefined cider vinegar2 tablespoons dark brown sugar1 tablespoon Worcestershire sauce

Venison Roast1 venison roast1/4 cup vinegar1/8 cup brown sugarSalt1/4 cup flour1/2 cup melted butter1/2 cup catsup1 clove garlic, chopped1 cup water2 tablespoons Worcestershire sauce5 tablespoons grated onionsRub roast all over with vinegar

Wild Duck1 duck1 can sauerkraut1 small can frozen orange juice concentrate1 stalk celery, chopped1 small onion, choppedSalt and pepper duck. Mix kraut, orange juice concentrate, celery and onion and pack over and around duck in a covered Dutch oven. Roast at 325 de

Country Style Venison1 1/2 pounds venison, 3/4 inch thick1 cup all purpose flourSalt and pepper1/4 teaspoon seasoned salt4 tablespoons bacon drippings2 cloves garlic, minced1 quart water1/3 cup all purpose flour1 1/2 teaspoons Kitchen Bouquet1 medium o

Deep Fried QuailSaltPepper6 quail1/2 cup water2 bay leaves1/4 cup butter2 cups pancake batter1/2 teaspoon thymeVegetable oil (for frying)Salt and pepper quail. In a large skillet put water, bay leaves and butter. Add quail. Cover and steam on low fo

Venison StewVenison (up to 4 pounds) Flour 3 tablespoons bacon fat 1 1/2 cups hot water 1 cup wine, dry red 1 teaspoon mixed thyme, basil, marjoram 1 teaspoon dried parsley 1 onion, large 1 1/2 teaspoons salt 1/2 teaspoon coarse red pepper 3 carrot

Deer Bologna30 pounds ground deer meat1 pound Tender Quick�1 ounce black pepper1/2 cup granulated sugar1/4 ounce salt1 teaspoon garlic salt1 1/2 teaspoons mace3 tablespoons liquid smoke flavoringMix Tender Quick�, pepper, sugar, salt, garlic salt and ma

Deer Meat Pie1 pound ground venison (2 cups)1 1/2 teaspoons salt or less1/2 teaspoon pepper or less1 cup drained canned tomatoes1/2 cup grated or shredded American cheese1 tablespoon chopped parsley1 tablespoon chopped onion or more1/2 teaspoon dried basil (op