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Pan Roasted Doves

16 doves or dove breasts (4 to 5 per person)
2 tablespoons bacon drippings
2 tablespoons pre-browned flour
1 cup dry red wine
1 teaspoon freshly-ground pepper
1 1/2 teaspoon salt
1 tablespoon currant jelly
1 can beef or chicken stockWith 1 tablespoon flour, dust doves and place in medium hot drippings. Brown well, stirring constantly. When brown, add 1/2 cup wine and boil down to essence.Add 1/2 of the stock slowly, then currant jelly, salt and pepper. Cook, stirring until tender to fork and red juice no longer appears (approximately 45 minutes).Remove doves and increase heat. For gravy, add flour, wine and stock mixture. Use more stock to thin if needed. Place gravy in a preheated gravy boat.Serve doves on a bed of wild rice or natural brown rice.

Venison with sour cream
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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
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Pheasant with mushrooms
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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)

Quail
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Quail in claret
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Rattlesnake chili
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Roast wild duck
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Roast wild turkey
Roast Wild Turkey6 tablespoons unsalted butter, softened2 garlic cloves, minced1 canned chipotle chile, minced1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 (8 to 10 pound) wild turkey, fresh or frozen1 1/2 cups unsalted turkey or chickenSalt and (Upload by user)
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Braised venison
Braised VenisonVenison steaksFlourShortening1 tablespoon vinegar1/2 cup chopped celery1/2 cup chopped apple1/2 cup chopped carrot1/4 cup chopped onionDredge steaks in flour and sear on all sides in shortening. Place steaks in ovenproof dish. Add enough (Upload by user)
TAG: chopped, braised, ,

Roasted mallards
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Sage-grilled duck breasts
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TAG: breasts, butter, minutes, grilled, ,

Smoked venison
Smoked Venison10 to 12 pound boned haunch of venison2 cups burgundy1 cup beef bouillon1 medium onion, sliced1 clove garlic, crushed1 bay leaf3 juniper berries (optional)1 teaspoon saltPlace meat in a large bowl. Cover with marinade made from the wine, b (Upload by user)
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Smoked wild duck
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Smothered dove
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TAG: doves, smothered, ,