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Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 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.Light charcoal fire. While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces.On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.Yields 4 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)

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)

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)

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)

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)

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)
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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)
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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)
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Moose or elk steak
Moose or Elk Steak1/2 cup onion, chopped fine2 tablespoons butter1 cup sliced, fresh mushrooms1/2 cup sweet or sour cream2 tablespoons flour4 to 6 steaksBrown onions lightly in butter; remove from butter. Slowly brown steaks on both sides in the butter. Spread (Upload by user)
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Barbecued doves
Barbecued DovesThis is a hot sauce which is good on anything from chicken to hot dogs.DovesBaconBarbecue SaucePrepare charcoal fire. Wrap the whole dove or dove breast in bacon and anchor with wooden picks. Place wrapped doves in a flat pan and baste with Barbecue S (Upload by user)
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Pan roasted doves
Pan Roasted Doves16 doves or dove breasts (4 to 5 per person)2 tablespoons bacon drippings2 tablespoons pre browned flour1 cup dry red wine1 teaspoon freshly ground pepper1 1/2 teaspoon salt1 tablespoon currant jelly1 can beef or chicken stockWith 1 tab (Upload by user)
TAG: doves, gravy, stock, brown, roasted, ,

Pheasant paprika
Pheasant Paprika1 pheasant, cut into serving pieces3 tablespoons fat1 teaspoon salt1 cup sour cream1 1/2 teaspoons paprika1/8 teaspoon pepperRoll pheasant pieces in flour and brown in fat in a Dutch oven. Season with salt, pepper and paprika. Add cream and cove (Upload by user)
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