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Elk Mincemeat

4 pounds lean chopped meat
2 pounds chopped beef suet
3 pounds brown sugar
2 cups molasses
2 quarts cider
4 pounds seeded raisins
3 pounds currants
1/2 pound citron, chopped
8 cups peeled, sliced apples
1 quart brandy
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon powdered clove
1 teaspoon each nutmeg and allspice
2 teaspoons saltCook meat, suet, brown sugar, molasses, cider, raisins, currants and citron slowly, stirring occasionally, until sugar and citron melt. Add apples and cook until tender. Add remaining ingredients; heat to boiling. Pour into hot jars; seal and store.Makes 20 pints.

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)

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)

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)

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)

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)

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)

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)

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)

Glazed saddle of venison
Glazed Saddle of Venison1 (12 to 15 pound) venison saddleDry Rub for Game2 cups unsalted game or beef stock1/4 cup vegetable oil1/4 cup brandyJuice of 1 orange1 cup ginger preserves1 cup jalape?o jellyThe night before you plan to serve the venison, mas (Upload by user)

Goose-in-a-bag
Goose in a BagDucks may be baked the same way.1 large wild goose, cleaned and drawnGarlic powderSalt and pepper, to taste1 medium onion1 rib celery1 medium apple1 stem fresh parsley2 tablespoons flour1 (10 1/2 ounce) can beef bouillon1 cup red w (Upload by user)
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Goose kebabs
Goose Kebabs2 goose or duck breasts1 (8 ounce) bottle Italian dressing2 large onions3 green bell peppers8 strips baconSkin goose breasts and remove from bone. Cut into 1 inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily./p (Upload by user)
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Gray camp duck
Gray Camp DuckDuckSalt, to tasteBlack pepper, to tasteRed pepper, to tasteVinegarGarlicOnionBrandySlit duck 3 times in each side (1 inch long and 1/2 inch deep), once under wing, middle of breast, and where leg joins body. Into each slip put salt, black (Upload by user)
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Baked doves with gravy
Baked Doves with Gravy18 to 22 dovesSalt and pepper, to tasteFlour1/2 cup vegetable oil1/2 cup chopped scallions1 1/2 cups water1/2 cup sherry1/2 cup chopped parsleySalt, pepper and flour doves. Brown in oil in Dutch oven at 400 degrees F. This takes ab (Upload by user)
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Grilled quail
Grilled QuailQuailOlive oilSalt and pepperDark Irish Barbecue SauceSplit quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).uDa (Upload by user)
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Ground venison patties
Ground Venison PattiesBrown patties quickly over high heat, reduce the heat to low, add a little red wine or meat stock to the pan, and cook, covered, until the meat is rare to medium. (Upload by user)
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Hasenpfeffer
HasenpfefferThis is a marvelous German dish, brought to the United States from the mother country. Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat.1 rabbit, cut into 8 serving pieces1 1/2 cups all purpose fl (Upload by user)
TAG: rabbit, pieces, marinade, teaspoon, sauce, remove, paper, serving, ,