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Dove Pie

6 doves
1 cup water
2 ribs celery
1/2 green bell pepper
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 recipe 2-crust pie pastry
1/4 cup butter
Black pepper, to tastePlace doves in pot with 1 cup water. Add celery, bell pepper, red pepper and salt. Steam 45 to 60 minutes until birds are tender. Cool and bone doves. Reserve 1 cup broth.Line an 8-inch square baking dish with 1/2 pastry. Top with meat from doves. Dot with butter. Season with salt and pepper. Add reserved broth. Top with remaining pastry. Brush with melted butter. Bake at 350 degrees F until brown, about 1 hour.Yields 4 to 6 servings.

Venison with sour cream
Venison with Sour Cream2 pounds venison1/2 cup fat1 cup diced celery1/2 cup minced onion1 bay leaf4 tablespoons butter1 clove garlic1 cup diced carrots2 cups water1 teaspoon salt4 tablespoons flour1 cup sour cream Cut venison in pieces and melt f (Upload by user)

Doves in orange sauce
Doves in Orange Sauce12 doves, cleaned and rinsed4 tablespoons butter1 1/2 teaspoons salt2 cups orange juiceBrown doves in butter in heavy skillet. Add salt and orange juice. Cover tightly. Bake at 325 degrees F for about 1 1/2 hours.Serves 6 to 8. (Upload by user)

Dry rub for game
Dry Rub for Game3/4 cup paprika1/4 cup ground black pepper1/4 cup salt1/4 cup dark brown sugar2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon cayenne1 tablespoon minced dried orange zest10 to 12 juniper berries, crushed in   (Upload by user)

Dry rub for game birds
Dry Rub for Game BirdsThis gives extra flavor to dove, quail, pheasant, wild turkey, and other fowl. Adjust ingredients to your own taste or to complement what you`re cooking.2 tablespoons pickling spice, crushed in a    mortar and pestle or spice mill1 tabl (Upload by user)

Duck a la orange
Duck a la Orange3 to 4 ducksSalt and pepper, to taste1 apple, quartered1 onion, quartered1 rib celery, cut into pieces1/2 cup butter1 (6 ounce) can frozen orange juice, undiluted2 (6 ounce) cans mushrooms1 1/2 cups red wine2 boxes long grain and wild r (Upload by user)

Duck gumbo
Duck Gumbo4 large ducks, cut up4 tablespoons flour2 tablespoons oil1/2 cup (1 stick) butter2 cups fresh okra, cut up1 large onion, chopped1 large green bell pepper, chopped3 cloves garlic, minced3 tablespoons scallions, chopped1 tablespoon Worcestershi (Upload by user)

Duck with orange sauce (catneon a l`orange)
Duck with Orange Sauce (Catneon a L`Orange)1 (5 to 6 pound) duckSalt1 tablespoon butter1 tablespoon flour1 cup white stock1/2 cup dry white wineTruss the duck and season it with salt. Place it on its side in a roasting pan and sear it in a hot oven, 475 degree (Upload by user)

Easy baked doves
Easy Baked DovesBlack pepper, to taste4 wild doves1 (10 1/2 ounce) can French onion soupPepper doves and place in baking pan or dish. Pour soup over birds. Cover and bake at 350 degrees F for about 1 hour, basting every 15 minutes. (Upload by user)

Elk mincemeat
Elk Mincemeat4 pounds lean chopped meat2 pounds chopped beef suet3 pounds brown sugar2 cups molasses2 quarts cider4 pounds seeded raisins3 pounds currants1/2 pound citron, chopped8 cups peeled, sliced apples1 quart brandy1 tablespoon cinnamon1 (Upload by user)

Antelope steaks
Antelope SteaksAntelope steaksFlourGarlic salt2 tablespoons oil2 bay leaves1 cup sour creamShake well trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling hot oil.Add bay leaves and sour cream. Simmer s (Upload by user)
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Four and twenty game birds baked in a pie
Four and Twenty Game Birds Baked in a PiePinch of salt1/3 cup shortening1 cup flour, sifted2 tablespoons ice water4 to 6 tablespoons butter12 quail, split in half16 small white onions, peeled2 cups rich chicken stockGrated rind and juice of 1 lemon1/2 (Upload by user)
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French rabbit stew (lapin a la cocotte)
French Rabbit Stew (Lapin a la Cocotte)1/2 cup (1 stick) butter6 shallots, sliced1 rabbit, cut up3 tablespoons flour1 cup cold waterBouquet garni (3 sprigs parsley, pinch of thyme,    2 large garlic cloves)Several baby carrots, cooked3 table (Upload by user)
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Fried frog legs
Fried Frog Legs16 small or 8 large pairs frog legs1 cup buttermilk1 cup corn flour (or Masa Harina�)1/2 teaspoon saltLard or oil (for frying)1 bunch parsley, washed and dried2 lemons, quarteredPrepare legs by cutting off backbone (if any remains) with a pai (Upload by user)
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Fried pheasant
Fried PheasantPheasantMilk1 teaspoon salt2 cups all purpose flour1 teaspoon black pepper1 teaspoon paprika1/2 teaspoon onion salt1/4 teaspoon cayenne pepperVegetable oilRemove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hour (Upload by user)
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Fried rabbit
Fried Rabbit1 frying size rabbit, cut into serving pieces1 cup all purpose flour1 teaspoon salt1/2 teaspoon pepper1 cup vegetable oilCoat rabbit with mixture of flour, salt and pepper. Heat oil in heavy skillet. Place meat in skillet and brown well on both sides. L (Upload by user)
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Fried turtle
Fried Turtle1 turtle, approximately 12 inches in diameterSalt and pepper, to taste1 (6 ounce) can evaporated milkFlour to coatKill turtle by removing head and dress as follows. Dip in boiling water. Remove immediately. Straighten legs, tail and neck, one at a time, and (Upload by user)
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