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Category Archives: wild game

Lazy Venison Roast

1 venison roast1 package dry onion soup mix1 can cream of mushroom soup1/2 soup can water Soak 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. Cover and bake at 325 degrees F until tender, about 45 minutes per [...]

Roast Wild Duck

DucksSalt and pepperThymeChopped onionOil Remove 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 liberally with oil. Bake at 325 degrees F for 1 1/2 hours or until just fully [...]

Lime Duck

2 ducks4 strips bacon1 cup fresh lime juice1/4 to 1/2 cup orange juice Marinate 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. Baste with orange juice when [...]

Smothered Dove

12 doves6 tablespoons butter3 tablespoons flour2 cups chicken broth1/2 cup sherry wineSalt and pepper, to taste Brown doves in heavy skillet or Dutch oven in melted butter. Remove doves to baking dish, breast down. Add flour to skillet and stir well. Slowly add chicken broth, sherry, salt and pepper; blend well and pour over doves. [...]

Moose or Elk Steak

1/2 cup onion, chopped fine2 tablespoons butter1 cup sliced, fresh mushrooms1/2 cup sweet or sour cream2 tablespoons flour4 to 6 steaks Brown onions lightly in butter; remove from butter. Slowly brown steaks on both sides in the butter. Spread browned onions over the steaks, cover, and cook very slowly for 1/2 hour. Make a smooth [...]

Southern Fried Quail

10 to 12 quail1 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 cup flour Dry, 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 few minutes over a hot fire, then cover skillet and [...]

Gray Camp Duck

DuckSalt, to tasteBlack pepper, to tasteRed pepper, to tasteVinegarGarlicOnionBrandy Slit 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 and red pepper, vinegar and garlic sliver. Salt and pepper inside of duck and put [...]

Dry Rub for Game

3/4 cup paprika1/4 cup ground black pepper1/4 cup salt1/4 cup dark brown sugar2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon cayenne1 tablespoon minced dried orange zest10 to 12 juniper berries, crushed in    a mortar and pestle or spice mill1/2 teaspoon ground cloves Mix the spices thoroughly in a bowl. Store the rub in a tightly-sealed [...]

Fried Pheasant

PheasantMilk1 teaspoon salt2 cups all-purpose flour1 teaspoon black pepper1 teaspoon paprika1/2 teaspoon onion salt1/4 teaspoon cayenne pepperVegetable oil Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings. Fry in hot vegetable oil 1 inch deep until brown on one side; [...]

Smoked Venison

10 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 salt Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove [...]

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