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Sage-Grilled Duck Breasts

Start with young duck breasts from either wild or domestic birds.4 duck breast halves, about 4 to 5 ounces each
Salt and freshly-ground black pepper
1/4 cup unsalted butter, softened
1 tablespoon fresh sage leaves
1 garlic cloves, chopped
Additional fresh sage leavesFire up enough charcoal to form a single layer beneath the duck breasts. Rub breasts with salt and pepper under and over the skin. In a blender, combine butter, sage and garlic, blending until the mixture is smooth. Rub equal portions of the seasoned butter under and over the skin.When the charcoal is covered with gray ash, place the breasts skin-side down over the hot coals. Grill 4 to 5 minutes, until the skin is well browned and crispy. Turn the breasts over, and move them a few inches from the hottest part of the fire, grilling another 2 to 4 minutes for medium rare meat. The butter dripping on the coals may cause some flare-ups, so watch the grill carefully and douse any conflagrations.Let the breasts sit at room temperature for 5 minutes, and then slice each on the diagonal, serving some of the crispy skin with each breast. Transfer the slices to a platter or individual plates for serving.

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)

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)

Smoked wild duck
Smoked Wild DuckWild ducks (allow 1 duck per person    for hearty eaters)SaltPepperButterRed WineApplesOnionsSoak ducks in milk for 4 to 5 hours. Take ducks out of milk. Salt and pepper inside and out. Cut up apples and onions; stuff duck (Upload by user)

Smothered dove
Smothered Dove12 doves6 tablespoons butter3 tablespoons flour2 cups chicken brot/2 cup sherry wineSalt and pepper, to tasteBrown doves in heavy skillet or Dutch oven in melted butter. Remove doves to baking dish, breast down. Add flour to skillet and stir wel (Upload by user)

Southern fried quail
Southern Fried Quail10 to 12 quail1 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 cup flourDry, pick quail. Clean and wipe thoroughly. Salt, pepper and dredge with flour. Have a deep heavy frying pan with close fitting lid half full of hot fat. Put in quail. Cook for a fe (Upload by user)

Squirrel mulligan
Squirrel Mulligan6 large squirrels, cut up1 pound butter or margarine3 teaspoons salt6 medium potatoes, peeled and chopped6 medium onions, chopped1 cup chopped celery1 quart peeled tomatoes, chopped1 (17 ounce) can cream style corn1 teaspoon red pepper (Upload by user)

Sweet and sour elk
Sweet and Sour Elk1 envelope onion soup mix1/4 cup water1 (12 ounce) jar apricot preserves1/2 cup Russian or Catalina salad dressing1/4 cup packed brown sugar1 tablespoon cider vinegar1 1/2 pounds elk steaks, cut into 1/2 inch strips1 teaspoon salt1/4 teas (Upload by user)

Tipsy duck
Tipsy Duck2 wild ducks1 onion, quartered1 apple, quartered1 orange, quartered1 1/2 cups butter (no substitute)1 cup dry sherry1/2 cup bourbonCooked wild or white riceRinse cleaned ducks. Stuff with onion, apple and orange pieces.Melt butter in a (Upload by user)

Venison bowl of red
Venison Bowl of Red4 tablespoons olive oil1 large onion, diced1 pound sweet Italian sausage, removed from casing2 teaspoons chili powder2 teaspoons ground cumin1 teaspoon dried oregano1/2 teaspoon red pepper flakes2 pounds boneless venison shoulder, cut into 1 (Upload by user)

Carolina wild duck stew
California Wild Duck Stew1/4 pound fresh mushrooms, sliced4 large tomatoes, peeled, seeded and quartered3 tablespoons butter1 large carrot, diced1 medium green bell pepper, diced1 medium onion, sliced1 cup chopped celery and leaves1 clove garlic, peeled and qu (Upload by user)
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Venison chili
Venison Chili3 tablespoons bacon drippings2 pounds ground venison2 large onions, chopped3 cloves garlic, minced2 bell peppers, chopped2 (1 pound) cans tomatoes2 (8 ounce) cans tomato sauce4 tablespoons hot chili powder1 teaspoon ground cumin1 teaspoon (Upload by user)
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Venison chops with wild rice
Venison Chops with Wild Rice3 pounds venison chops8 ounces currant jelly1/2 cup sherry1/2 teaspoon dry mustard2 tablespoons butterSalt and pepper, to tasteCut chops about 1 inch thick. Broil until nicely browned and almost done, then place into a casserole. Mix (Upload by user)
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Venison cutlets
Venison CutletsVenison (any cut)1 egg1/2 cup milk1 (4 ounce) package soda crackers, crushed1/2 cup flourOil1 lemonSalt and pepperCut venison into slices about 1/4 inch thick and hamburger patty size. Remove ALL fat from meat. Pound thoroughly with a ten (Upload by user)
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Venison, moose or elk roast
Venison, Moose or Elk Roast2 to 3 pounds meat1 cup celery, chopped1 cup onions, chopped1/2 teaspoon salt1 teaspoon pepper1 can stewed tomatoesFlourFry onions and celery until brown. Take out and place meat in pan. When browned, add the onions and celery, sa (Upload by user)
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Venison pepper steak
Venison Pepper SteakDelicious served over egg noodles or rice.2 pounds venison steak1/2 teaspoon salt1/4 teaspoon pepper1/4 cup flour1/4 cup vegetable oil1 (16 ounce) can tomatoes1 3/4 cup water1 tablespoon beef stock base or bouillon cube1/2 cup ch (Upload by user)
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Venison pie
Venison Pie1 pound ground venison1/2 cup bread crumbs1/4 cup chopped onion1/4 cup chopped bell pepper1 1/2 teaspoons salt, divided1/8 teaspoon oregano1/8 teaspoon pepper2 (8 ounce) cans tomato sauce, divided1 1/3 cups quick cooking rice1 cup water1 (Upload by user)
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