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Meat - Wild Game



Category : Meat - Wild Game
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Squirrel Jambalaya

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Squirrel, along with rabbit, is one of the most popular of small game, but it is much more varied when it comes to edibility. If the squirrels have been eating acorns, which can be judged by the area in which they are taken, they should be soaked in 1 tablespoon vinegar per quart of water...


Squirrel Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Skin the body, cut off the feet and head, clean the inside and wash the body well. Let the body soak overnight in water to cover, to which 1/2 tsp. salt has been added. Boil about 10 minutes, then discard this water. Boil in fresh water about 2 hours or until done, and cool. Bone, and cut up the...


Squirrel Stew No 1

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes and continue to simmer another hour.


Venison-Beef Stew

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart...


Venison Supreem

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

1) Combine the flour, eggs, salt and water in a bowl and mix well, then let stand in a cool place for 1 hour... 2) Pound the venison with meat mallet and rub with the garlic salt. 3) Roll out the flour dough thinly on a floured surface and arrange the bacon slices on top,then place the...


Venison Stroganoff

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

1) Combine the flour, salt, and pepper and coat the steak with it, then pound it into the steak and cut it in to 1" x 1«" strips... 2) In a skillet, brown onions slightly in butter, then add the venison strips, cooking `til brown on both sides, cover and simmer for 15 min... 3)...


Venison Stew

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl,...


Venison Sauerbraten

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning. Remove venison from...


Venison Steaks in Wine

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking.


Venison Sausage

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

1) Combine all of the ingredients, mixing well. 2) Shape into patties and fry in a skillet `til brown on both sides. (sausage will be slightly pink on the inside) *or* It may also be stuffed in casings and boiled...