ITS HUNTING SEASON; WILD GAME RECIPES

WILD GAME recipes
PHEASANT, DOVE, CORNISH HENS, VENISON, MOOSE, DEER, ELK
By BumbleBeeBoogie

The following recipes for all you hunters may help you cook the game you bring home.


PHEASANT RECIPES:

DOVE, PHEASANT WILD RICE CASSEROLE

1 cube chicken bouillon
1 cup hot water
1 cup celery, chopped
1 teaspoon celery salt
1 teaspoon onion salt
1/8 teaspoon freshly ground black pepper
1 tablespoon parsley, minced
1 tablespoon soy sauce
1 cup white rice, cooked
¼ cup wild rice, cooked
2 tablespoons butter
8 doves or 2 pheasants, plucked, skinned and cut into serving pieces

Dissolve the bouillon in the hot water; add the celery and simmer for five minutes. Add the seasonings and soy sauce, cooked rices and butter.

Please the skinned birds in a greased casserole; cover with the rice.

Cover the casserole and bake at 350 degrees F. for three hours, or until tender.

4 to 6 servings.


PHEASANT CASSEROLE

2 pheasants, plucked, skinned and cut into serving pieces
flour
salt and freshly ground black pepper, to taste
1 package dry onion soup mix
shortening or cooking oil
2 cups brown rice
1 can condensed cream of mushroom soup
3 cups milk

Place the flour, salt and pepper in a paper bag. Place the pheasant parts in the bag and shake to cover the pheasant. Or place the ingredients in a pie pan and roll the pheasant parts in the flour to coat.

Heat the shortening or oil in a casserole. Fry the pheasant on all side until medium brown. Remove the pheasant from the pan

Add the dry onion soup, the mushroom soup and the milk to the casserole and simmer and stir for three minutes. Add the cooked rice to the mixture. Place the pheasant parts in the casserole and press them into the mixture, spooning the sauce over the parts.

Cover the casserole and bake in the oven at 325 to 375 degrees F. for 1-1/2 hours, or until the rice is tender.

6 servings.

PHEASANT BAKED IN BEER

2 or 3 pheasants, plucked, skinned and cut into serving pieces
pancake flour
shortening or cooking oil
salt and freshly ground black pepper, to taste
2 to 3 cups of beer

Heat the shortening or oil in a casserole. Roll the pheasant parts in the pancake flour and salt and pepper mixture and fry them in the casserole until medium brown.

Add the beer to the casserole.

Cover the casserole and bake in a 300 degree F. over for 1-1/2 hours. Increase the oven temperature to 350 degrees and bake for an additional 1-1/2 hours, basting the pheasant parts every 30 minutes.

6 servings.

HUNTER'S SCALLOPED PHEASANT

1 pheasant
1 small onion, peeled and chopped
1 stalk celery, chopped
3-1/2 slices dry bread, cubed
2-1/2 cups canned chicken broth
½ can cream of mushroom soup
2 tablespoons chopped pimento
2 large eggs, beaten
freshly ground black pepper, to taste
Dry break crumbs

In a large pot, simmer the pheasant, onion and celery until tender, covered.

Remove the pheasant from the broth and cut it into bite-size pieces; return to the broth.

Add the bread, soup, pimento, eggs and seasonings to the broth. Pour the mixture into a buttered casserole; sprinkle the bread crumbs over the mixture.

Bake in a 350 degree F. oven for 45 minutes.

8 servings. Note: This casserole freezes well.

PHEASANT CASSEROLE

2 pheasants, plucked
cooking oil and butter
flour
salt and freshly ground black pepper, to taste
butter
2 large onions, peeled and chopped
1 cup celery, chopped
1 green pepper, seeded and chopped
2 cans condensed cream of mushroom or cream of celery soup
2 soup cans water

But the pheasant into serving pieces. Roll the pieces in the flour, salt and pepper mixture. Combine the oil and butter in a skillet and fry the pheasant until medium brown. Transfer the pheasant to a buttered casserole.

Add the onions, celery and pepper to the frying pan and sauté for 5 minutes; transfer to the casserole. Add the mushroom soups and water to the frying pan and heat and stir to blend. Pour the soup over the pheasant in the casserole.

Bake in a 250 to 275 degree F. oven for 2 to 3 hours, or until tender. The cooking time will vary according to the size and age of the pheasant.

6 servings.

PHEASANT LUNCHEON CASSEROLE

¼ cup onion, peeled and chopped
1 cup celery, chopped
1 can condensed cream of mushroom soup
1/3 cup canned chicken broth or water
1 tablespoon soy sauce
3 drops Tabasco sauce
freshly ground black pepper, to taste
2 cups cooked pheasant, diced
1 cup chow mein noodles
1/3 cup cashew nuts

Sauté the onion and celery in butter and cooking oil mixture until transparent. Add the soup, broth and seasonings. Add the pheasant and simmer for 15 minutes.

Pour the mixture into a 1-1/2 quart casserole. Sprinkle the noodles over the top.

Bake in a 350 degree F. oven for 30 minutes.

Sprinkle the cashew nuts over the mixture and brown them under the oven broiler for 5 minutes.

4 servings.

PHEASANT-MUSHROOM BAKE

3 cooked pheasant or Cornish hens
1 cup flour
freshly ground black pepper, to taste
1 large onion, peeled and chopped
½ cup butter
2 cans condensed cream of mushroom soup
1 pint half-and-half cream
1/4 teaspoon ground oregano or 1 teaspoon fresh oregano
1/4 teaspoon paprika

Cube the cooked pheasant or Cornish hens. Dredge the cubes in the flour and pepper mixture. Sauté the cubes and onion in a butter and cooking oil mixture; transfer to a casserole.

In a bowl, blend the soup, half and half and and oregano and pour it over the cubes in the casserole. Sprinkle the paprika over the top.

Bake in a 375 degree F oven for 30 to 45 minutes. If the mixture becomes too dry while baking, add small amounts of milk.

8 to 10 servings.

PHEASANT-RICE CASSEROLE

1-1/2 cups cooked pheasant, slivered
freshly ground black pepper, to taste
1/3 cup butter or margarine
2 cups raw rice
1 can condensed cream of chicken soup
3/4 cup celery, diced
1 small onion, peeled and chopped
1/4 teaspoon garlic salt or two cloves of fresh garlic, peeled and minced
1/2 teaspoon ground oregano or 1 teaspoon fresh oregano
1 tablespoon chopped pimento

Thoroughly brown the pheasant in butter; season with pepper.

Cook the rice 2/3 of the length of time recommended on the package instructions.

Place the pheasant, drippings and rice in a 1-quart casserole. Mix the remaining ingredients and pour them over the pheasant-rice mixture.

Cover and bake in a 400 degree F. oven for 20 minutes. Remove the cover and bake an additional 10 minutes.

4 to 6 servings.

SOUTH DAKOTA PHEASANT IN SOUR CREAM

1 pheasant, but into serving pieces
1/2 cup flour
1 teaspoon salt
freshly ground black pepper, to taste
shortening or cooking oil
1 green pepper, seeded and chopped
1 cup sour cream

Dredge the pheasant pieces in the flour, salt and pepper mixture. Fry in the hot shortening or oil until golden brown, about 30 minutes, adding the green pepper after 25 minutes. Add the sour cream. Simmer over low heat just long enough to heat the sour cream

4 servings.

VENISON RECIPES

BRINE-CURRED VENISON ROLL

8 to 10 pounds venison flack and scraps
1 medium onion, peeled and chopped
2 quarts water
1-1/2 cups rock salt
3/4 teaspoon saltpeter

Spread out the flank, sewing together if you have several small ones. Sprinkle the flanks with the onion and scraps or meat trimmings. Roll the flanks tightly and tie securely.

Heat the water and the salt until the salt is dissolved. Add the saltpeter (this is to preserve the color of the meat.) Cool the brine; then add the meat roll. Store the roll in a stone crock or glass or potter bowl. Put a plate on top of the meat to keep it immersed in the brine. The meat may be left in the brine from 2 weeks to 2 months.

When ready to use, remove the meat, rinse with fresh water, and simmer in water to cover for 2 hours. Then remove the flank roll from the liquid and place it in a loaf pan. Put a weight on top to press it into a firm roll.

Cut the flank into thin slices for sandwiches or dice it and serve it cold with a pickle relish or in a salad.

12 to 14 servings.

SPICY BARBECUED ROAST VENISON

4 pound venison roast (leg, rump, or shoulder)
2 tablespoons olive oil
1 cup chili sauce
1 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
freshly ground black pepper, to taste
1/8 teaspoon each of celery salt, ground cinnamon and ground cloves
1 medium onion, peeled and finely chopped
1/2 lemon, thinly sliced
1/2 cup currant jelly

Brown the roast on all sides in the oil, then place it in a roasting pan. Add all the remaining ingredients except the currant jelly to the pan juices and heat to boiling, scraping the bottom of the pan to loosen all particles. Pour the sauce over the mean and roast in a pre-heated moderate oven at 350 degrees F. until the meat reaches the desired degree of doneness, about 1-1/2 hours for rate, 2 to 2-1/2 hours for medium or well done, basing occasionally with the sauce. Add more water if necessary.

Remove the meat to a serving platter. Strain the basting sauce into a pan. Measure and add water if needed to make ½ cup of sauce. Add the currant jelly to the sauce and cook over moderate heat, stirring constantly, until the jelly is melted and the sauce is smooth. Serve the sauce in sauceboat to spoon over sliced meat.

8 to 10 servings

HUNTERS CHILI WITH VENISON OR MOOSE

1 pound small red chili or kidney beans
½ teaspoon baking soda
1 tablespoon salt
1 pound each of venison and moose scraps, trimmed from next, shoulder, shanks or ribs (or all venison or all moose may be used)
1/2 cup shortening or cooking oil
1 large onion, peeled and chopped
4 to 6 tablespoons chili powder
2 tablespoons all-purpose flour
3 garlic cloves, peeled and minced
4 teaspoons ground oregano or 8 teaspoons fresh oregano
2 teaspoons crumbled dried sage or 3/4 teaspoon ground sage.
Soak the beans overnight in water. In the morning, add the baking soda and boil for 10 minutes. Drain and rinse. Cover the beans with water and salt and bring to a boil.

Meanwhile, trim all the fat and tendons from the meat and cut into small cubes. Brown the cubes in the shortening or oil, then add the meat to the beans. Cook the onion in the remaining oil until golden brown, stirring occasionally. Add the chili powder and flour and mix, then add to the beans and meat. Rinse the pan with a little water, stirring to removal all particles and add it to the chili.

Add the remaining ingredients and cover the pan. Simmer for 4 hours, stirring occasionally, adding more water if necessary

6 to 8 servings.

DEER OR ELK STEW

1-1/2 pounds of deer or elk meat
1 tablespoon flour
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons cooking oil
2 onions, peeled and cut into large pieces
1 cup hot water
1-1/2 cups tomato juice
juice of 1 lemon or 1/3 cup of white wine
2 carrots, diced
1/4 cup celery, diced
3 large potatoes, peeled and quartered
1 small can of peas or 1 package frozen peas
1 tablespoon parsley, chopped

Boil the meat for 2 minutes, then rinse and dry. Roll the meat in a mixture of flour, salt and pepper. Braise the meat in the butter and oil until lightly browned. Add the onion, water, tomato juice, lemon juice or wine, carrots and celery.

Bake for 1 hours in a 350 degree F. oven for 1 hour or until the meat is tender. Add the potatoes and bake until done. Add the peas and parsley and bake until thoroughly heated.

4 servings.

HAWAIIAN VENISON

1 pound boneless elk or deer round steak1/4 cup flour
1/4 cup butter or margarine
1 tablespoon cooking oil
1/2 cup boiling water
1 teaspoon salt
2 or 3 green peppers, seeded and chopped into 1-inch squares
1/2 cup canned pineapple chunks
2-1/2 tablespoons cornstarch
1/2 cup pineapple juice
1/4 cup vinegar
1/4 cup sugar
1-1/2 tablespoons soy sauce

Cut the steak into 1-inch cubes. Dredge in the flour. Brown the meat in the butter-oil mixture. Add the water and salt and simmer until the meat is tender.

Simmer the green peppers for 10 minutes; drain, and add to the meat along with the pineapple chunks.

In a sauce pan, combine the remaining ingredients and cook until the sauce is clear and thick. Pour the sauce over the meat mixture and simmer for 5 minutes.

Serve over Chinese noodles or cooked rice. Garnish with chilled pineapple chunks.

4 servings.

VENISON POT ROAST

1 cup dry red wine
1 cup water
1-1/2 teaspoons salt
2 bay leaves
10 whole cloves
5 whole allspice
2 chili peppers
1 large onion, peeled and sliced
2 tablespoons bacon fat
1 5 to 6 pound venison roast (any cut) or chuck or rump beef

Combine all ingredients except the meat and bacon fat to make a marinade. Put the meat in a deep container; do not use aluminum. Pour the marinade over the meat. Cover and marinate in the refrigerator for at least 2 days. Drain and reserve the marinade.

Dry the meat. Strain the marinade and add the meat. Simmer, covered, over low heat for 2 to 3 hours, or until the meat is tender. The cooking time depends on the cut and age of the venison. Check occasionally; add more marinade to prevent sticking.

Remove the road to a serving dish and slice thickly. Keep hot. Make gravy in the usual manner using any remaining marinade. Pour the gravy over the meat.

Serve with wild rice or buttered noodles.

6 to 8 servings.