Advertisements

Fried Rabbit

1 frying size rabbit, cut into serving pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 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. Lower heat and cook, turning once again.Gravy
Drain all oil from skillet except 3 tablespoons. Add and brown 1/4 to 1/2 cup flour, stirring to scrape brown bits from skillet bottom. When mixture is brown and smooth, add 1 1/2 cups water slowly. Cook over low heat until gravy thickens to consistency desired.

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)

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)

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)

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)

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)

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)

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)

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, ,

Heavenly dove
Heavenly Dove6 doves, cleaned and dressed*Flour2 tablespoons butter or margarine1/8 teaspoon thyme1/8 teaspoon rosemary1 teaspoon parsley, finely chopped1 (4 ounce) can mushrooms, drained1 cup Sauterne1 teaspoon salt1 medium onion, finely choppedp (Upload by user)
TAG: teaspoon, doves, heavenly, ,

Hunter`s style rabbit
Hunter`s Style Rabbit1 rabbit1 cup olive or vegetable oil1 clove garlic1 cup all purpose flour2 tablespoons dry mustard1 teaspoon curry powder1 teaspoon powdered thyme2 teaspoons salt1/2 teaspoon pepper1 cup light creamCut the rabbit into pieces (Upload by user)
TAG: rabbit, pieces, brown, teaspoon, olive, style, hunter`s, ,

Javelina barbecue
Javelina BarbecueBoil together 4 parts water to 1 part vinegar, 2 cups salt, some bay leaves and whole peppercorns. Let cool. Place pork in this mixture and soak for 12 hours or overnight.Meanwhile, make the sauce. Bake the meat, uncovered, after rubbing with salt, pepper and seas (Upload by user)
TAG: sauce, hours, javelina, ,

Lazy venison roast
Lazy Venison Pot Roast1 venison roast1 package dry onion soup mix1 can cream of mushroom soup1/2 soup can waterSoak roast in water to cover several hours or overnight.Place in roaster, Dutch oven or casserole. Sprinkle onion soup mix over meat. Add soup mixture. (Upload by user)
TAG: venison, roast, ,

Lime duck
Lime Duck2 ducks4 strips bacon1 cup fresh lime juice1/4 to 1/2 cup orange juiceMarinate ducks in lime juice for 2 hours. Place ducks and marinade in Dutch oven, salt and pepper lightly, and bake at 325 degrees F for 2 1/2 to 3 hours, until duck almost falls off bone. B (Upload by user)
TAG: ducks, ,

Mississippi duck
Mississippi Duck2 to 3 wild ducks1 package crab and shrimp boil2 cups garlic butterBoil ducks in large pot with crab and shrimp boil. Boil for 1 hour, sticking fork into the meat to allow the shrimp boil to penetrate ducks.After boiling, put ducks into oven at 350 d (Upload by user)
TAG: ducks, shrimp, mississippi, ,