Advertisements

Hunter`s Style Rabbit

1 rabbit
1 cup olive or vegetable oil
1 clove garlic
1 cup all-purpose flour
2 tablespoons dry mustard
1 teaspoon curry powder
1 teaspoon powdered thyme
2 teaspoons salt
1/2 teaspoon pepper
1 cup light creamCut the rabbit into pieces; rub all over with olive oil, and leave in the refrigerator overnight.The next day, rub the pieces with a cut clove of garlic.Put flour in clean brown paper bag and to it add the mustard, curry powder, thyme, salt and pepper. Shake the pieces of rabbit in the bag until well coated, then fry them to a golden brown with olive or salad oil. Watch the rabbit carefully because it burns easily. Turn it over and over until golden brown and crisp.Reduce heat to simmer and pour cream over rabbit. Cover and allow to simmer for 1 hour, or until rabbit is tender.Serve on hot platter and pour cream sauce over rabbit.Serves 4 to 5.

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)

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)

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)

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)

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)

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)

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)

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)

Pheasant stir fry
Pheasant Stir Fry2 tablespoons soy sauce2 tablespoons cornstarc tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger1 tablespoon chicken bouillon granules1 1/3 cups water1 boneless skinless pheasant breast (about 3/4 pound) cut into strips2 tablespoo (Upload by user)
TAG: pheasant, minutes, julienne, tablespoon, tablespoons, ,

Pheasant with mushrooms
Pheasant with Mushrooms1 pheasant, cut for frying1 can cream of mushroom soup1/2 cup cooking sherry2 tablespoons chopped onion1 small can button mushrooms1 tablespoon chopped parsley1/2 teaspoon salt1/4 teaspoon pepper1/4 cup butter or margarine1/2 cup (Upload by user)
TAG: pheasant, mushrooms, ,

Possum and taters
`Possum and `Taters1 opossum, cut into serving piecesWater to cover2 teaspoons salt1/8 teaspoon black pepper4 baking size sweet potatoes, pared and quartered1 cup granulated sugar1/2 cup (1 stick) margarine, choppedSkin and dress opossum. Put in Dutch (Upload by user)
TAG: potatoes, opossum, ,

Quail
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 (Upload by user)
TAG: quail, minutes, broth, simmer, ,

Quail in claret
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 (Upload by user)
TAG: quail, claret, butter, ,

Rattlesnake chili
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 (Upload by user)
TAG: rattlesnake, chili, ,

Roast wild duck
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 (Upload by user)
TAG: roast, ,