10 Juniper berries
2 tablespoons Oil
2 pounds Caribou filet
1 Onion; chopped
1 Carrot; diced
2 cups Red wine
2 Cloves
1 Bay leaf
1 Sprig rosemary
Salt
Fresh ground black pepper
Flour for coating
Butter for frying
4 tablespoons Cream
1 tablespoon Black currant jam

Fry the crushed juniper berries in the oil until they change color slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4-inch thick. Trim the edges then set the medallions aside.

Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently until half volume. Strain and set sauce aside.

Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm.

Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam. Pour the sauce over and serve. 6 Servings.

NOTE: For those of you who never see a caribou, sub venison, buffalo or even beef tenderloin. Also good with wild goose breasts.

4 cups jasmine rice
1 (3-1/2-pound) duck (see Note)
15 cloves garlic
1 tablespoon black peppercorns
2 teaspoons salt
1 tablespoon Madras curry powder
1 teaspoon turmeric (optional)
2 tablespoons Thai fish sauce
5 tablespoons vegetable oil or rendered duck fat
6 1/2 cups water, or more if needed
6 small scallions, trimmed and cut lengthwise into fine ribbons

Place rice in bowl, add cold water to cover by 2 inches, and set aside to soak.

Use cleaver to cut duck into 12-15 pieces. Reserve wing tips and neck for stock. Trim off all fat and thick skin and reserve for another purpose, if desired.

Place garlic in mortar with peppercorns and salt, and pound to a paste. Alternatively, mince garlic and place in small bowl with salt. Grind peppercorns in spice grinder and stir into garlic, mashing with back of spoon. Add curry powder and optional turmeric to garlic paste and stir to blend, then stir in fish sauce.

Place large, wide heavy pot over medium-high heat. When it is hot, add 2 tablespoons oil or fat, and toss in prepared paste. Cook about 30 seconds, stirring to prevent sticking or burning, then add duck pieces. Stir to coat duck with flavored oil, then cook, stirring frequently, until all pieces are lightly browned, about 10 minutes. (If pot is narrow, you may have to cook duck in two batches, using half paste and oil for each. Then return all the duck to pot.) Add 2 cups water, bring to boil, and simmer gently 10 minutes.

Add remaining 4 1/2 cups water to pot and bring to boil. Drain rice. Add remaining 3 tablespoons vegetable oil or fat to pot, then sprinkle in rice; liquid should cover the rice by a scant 1/2 inch. Add more water if necessary. Bring back to boil, then cover tightly, lower heat to medium-low, and cook until rice is tender, 15 to 20 minutes. Remove from heat and let stand 5 to 10 minutes.

Turn rice and duck out onto a large platter and mound attractively. Garnish with scallion ribbons and serve hot or at room temperature.

Note: You can substitute beef or chicken for duck. If using beef, use 2 to 2 1/2 pounds boneless rump or shoulder, cut into rough 1-inch chunks. Add 2 tablespoons minced ginger to the paste, pounding it with garlic and peppercorns.

1 (4-to-5-pound) Long Island (or similar) duck
1 large orange
1 medium Spanish onion
1 teaspoon ground celery seed
1 teaspoon garlic salt
1 teaspoon coarse ground pepper
1 teaspoon fancy paprika
1 teaspoon fresh chopped parsley
1/2 teaspoon rosemary

Remove innards and rinse duck well. Place in roasting pan. Cut orange in half, squeeze juice over duck and place the rind inside the duck. Cut onion into fourths and stuff into duck.

Sprinkle seasonings over duck and roast in oven at 325 degrees for two and a half to three hours (To test for doneness, poke between drumstick and breast and look for clear juices. If juices are reddish, cook longer).

Cut finished duck in half or quarters, removing breast bone. Serve with sauce on the side or poured over top.

Heat orange juice in medium saucepan. Add orange rind and brandy and bring to a boil. In a mixing bowl, blend cornstarch and cold water. Add to orange sauce to thicken.

5 pounds Cubed venison
1 pound Cubed suet
3 Tablespoon Salt
1 Tablespoon Black pepper
1 teaspoon Red or cayenne pepper
1 teaspoon Paprika
1 teaspoon Sage
2 teaspoon Garlic powder
Sausage casings

After grinding and mixing the venison and suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours. Yield: 24 Servings.

1 (10 to12-ounce) duck breast, split and trimmed
4 ounces maple syrup
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 teaspoon chopped fresh marjoram

Combine maple syrup, kosher salt, black pepper, and marjoram and marinate breasts overnight. Sear duck breasts, skin side down, over medium heat until dark brown and most of the fat is rendered out. Using a home smoker, smoke breasts, flesh side down, over hickory wood for 20 minutes. Do not allow temperature to rise over 200 degrees. Cool and slice thin on the bias against the grain.

SALPICON OF APPLES

2 large apples - peeled, seeded, and cut into small dice
2 Tablespoons each red, green, and yellow bell pepper, cut into brunoise
1/4 cup raspberry vinegar
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon chopped fresh parsley

Salpicon of Apples: Combine all ingredients. Place 3 ounces of apples on plate and flatten to make a bed for the slices of duck. Sprinkle extra chopped parsley around edge of plate and serve.

1/3 Cup lemon juice
1/2 Cup soy sauce (or better yet, magi, if you can get it there)
1/3 Cup cooking oil
1/4 teaspoon garlic powder or 1 crushed clove
1 teaspoon Dill

mix together

I first brown the chops in a pan. Then, I pour the entire amount over the chops and put a lid on them, simmering on medium-low heat until they are cooked through. Very flavorful, and totally disguises the taste of the venison for those who don't care for it and are married to an avid hunter like I am.

2 cups Cooked pheasant, cut in 1-inch bites
1 can Cream of mushroom soup
1 can Cream of chicken soup
1/2 Jar Medium salsa
1 cup Sour cream
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1 Onion, chopped
1 package Corn tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F. Yield: 8 Servings

One chunk of venison, approximately 3 to 5 pounds
4 teaspoons beef Bouillon
Season salt to taste
Garlic powder to taste
5 large potatoes
1 bag baby carrots
1 large onion

Place vegetables in slow cooker on low, place meat on top of vegetables, cover with water. Add remaining ingredients. Slow cook all day. This makes the venison taste like beef and even those who profess to hate venison eat it with relish. Serves 4

Ingredients for Slaw:
1/4 celery root
1/2 head fennel
1/2 red pepper
1 ounce white wine vinegar
1 ounce olive oil Quail:
1 scallion, chopped
Salt and pepper to taste

Potatoes:
2 Yukon Gold potatoes
1/4 cup olive oil
2 sprigs rosemary, chopped
Salt and pepper to taste

Whole quail
Pomegranate molasses

Slaw: Combine ingredients in bowl and toss. Heat 6 cups in frying pan.

Potatoes: Peel potatoes and cut into small dice. Heat oil in pan; add potatoes and rosemary. Cook slowly over medium heat until potatoes are cooked through (8 to 10 minutes). Add salt and pepper.

Quail: Grill quail (approximately 4 minutes each side). Make sure quail is cooked all the way through. Brush Pomegranate Molasses on at the end while quail are still hot. Serves: 4

Bear steak, 3-inch squares
Flour
Fat or oil
1/2 cup Water
1 teaspoon Salt
1/2 teaspoon Crushed bay leaf
1 Onion, chopped
1/3 teaspoon Garlic
Pepper to taste

Marinade bear steak overnight; then dry and cut into 3 inch squares. Roll meat in flour and fry in small amount of fat until browned. Put the meat in a casserole and pour over it the remaining ingredients (mixed). Cover casserole and bake at 325 degrees about 1-1/2 hours. Add more water if needed. Yield: 1 Serving.

1-1/2 pounds ground ostrich, browned and crumbled
1/2 cup bread crumbs
1/2 cup onions, chopped
1 egg, beaten
3 pounds of mashed potatoes
1/2 cup celery, cooked
1/2 cup leeks, cooked
1/2 cup of beef broth
1/2 cup of diced carrots, cooked
Sprinkling of mixed herbs
1 teaspoon salt

In a casserole pot mix all the ingredients except the mashed potatoes. Cook until boiling. Cover the entire pot with a deep layer of mash potatoes and bake for about 45 minutes at 350F until nicely brown on top. Serves 6

Per serving: 678 Calories; 86 milligrams cholesterol; 9.8 grams fat 2.6 grams saturated fat

1 (10 to 12-pound) goose either fresh or frozen and thawed

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in "94" that seemed to be well liked. The night before Thanksgiving I cooked 1-1/2 cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sautéed onion, plenty of salt and freshly ground pepper.

Now you salt and pepper the bird inside and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Place it in the oven in a roaster and on a rack on it's breast. For a 12-1/3-pound goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1-1/2 hours. After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400 degrees. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth. Yield: 12 Servings

1/2 pound salt pork, diced.
meat of 2 pheasants, boned and cut into bite-sized chunks
approximately 1/4 cup flour
salt and pepper to taste.

4 to 5 cups (3 cans) chicken broth, plus water if necessary
2 small or one large parsnip, peeled and chopped
2 small or one large carrot, peeled and chopped
2 ribs celery, washed and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 medium potatoes, peeled and chopped
12 ounces cremini or mixed wild mushrooms, stems removed, washed and chopped
1/2 cup fresh cranberries
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

Heat 5-quart stew pot (preferably well-seasoned cast iron) over medium-low heat, then add salt pork and cook, stirring, until the fat is mostly rendered and the dice is crisp. Discard the salt pork if you like.

Dredge the pheasant meat in the flour mixture (making more if necessary) then shake off carefully before adding the pieces to the fat. Brown in batches, setting the meat aside on paper towels to drain as you go.

Add the onions, parsnip, celery, carrots, and garlic to the pot and cook, stirring frequently, until the onions just begin to soften.

Add herbs and broth, and stir to scrape up any browned material from the bottom of the pan. Add the meat, mushrooms, and potatoes, and add water to just cover if necessary. Reduce heat to low, cover and simmer for 45-minutes to 1 hour. Test meat for tenderness. If it is mostly tender, add the cranberries and simmer 20-30 minutes more. If not, put the lid back on and check in another 15-20 minutes. The cranberries simply need to be added within 20 minutes of the end.
Adjust seasonings and serve.

An additional note: I include salt pork because the few recipes I could find that handled pheasant at all called for "lardons" (one of the most distasteful words I can imagine, but it is a useful concept sometimes) since the meat of pheasant tends to be rather tough. You could substitute bacon or vegetable oil, but bacon is a bit more hassle, and vegetable oil would make the flavor considerably thinner.

1/4 cup Onion, chopped, 1 small
1/4 cup Butter or margarine
1/4 cup Chile Sauce
2 teaspoons Mustard, Dijon-style
1 can (16-1/2 ounces) Purple Plums *
1 (6-ounce) Can frozen lemonade, thawed

* Plums should be drained, pitted and finely chopped.

Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. Yield: 4 Servings

1/3 cup olive oil
1 (3-1/2 to 4-pound rabbit, cut into 4 leg/thigh joints and the loin)
Salt and freshly ground black pepper
5-6 garlic cloves, coarsely chopped
1 cup dry white wine
1 tablespoon dried oregano, crumbled
1 cup crumbled feta cheese
About 1 cup chicken stock
3 to 4 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter
2 to 3 tablespoons chopped fresh oregano (optional)

Preheat oven to 375 degrees. In a Dutch oven, heat oil and sauté rabbit in batches over medium-high heat, turning occasionally, until golden brown on all sides. Lightly salt rabbit (remember that feta is usually quite salty), sprinkle with plenty of pepper and return rabbit to casserole. Add garlic and cook, stirring for two minutes; do not let garlic turn brown.

Pour in wine, sprinkle with dried oregano and stir in cheese. Add enough stock to come two-thirds of the way up side of the rabbit. Bring to a boil, cover and transfer casserole to oven. Bake, covered, for about one hour.

Turn rabbit pieces, add three tablespoons lemon juice and bake for 30 minutes more, or until meat is very tender. Transfer rabbit to a heated plate and cover with aluminum foil to keep warm. Reduce sauce on top of stove over high heat until thickened; taste and adjust seasonings, adding more lemon juice if necessary; the sauce should be quite lemony. Whisk in butter and pour sauce over rabbit. Sprinkle with chopped oregano, if desired, and serve at once.

4 pr rabbits (dressed/skinned and cleaned)
2 pounds beef (stew beef/round steak), cubed
2 pounds pork (steak/chops), cubed
salt and pepper
8 cups flour
1/2 pound lard or shortening

Wash and quarter rabbits, cover with water, and cook until tender. Brown beef and pork while rabbit is cooking. Remove rabbit from pot, saving the water. Remove bones and combine beef and pork into same pot. Season to taste with salt and pepper and continue cooking slowly for 2 to 3 hours, or until meat is extra tender. Pour off 2 cups (more if needed) of juice and allow to cool (just long enough to comfortably handle) to make the crust for the meat pie. Combine in large bowl 8 cups flour, salt and 1/2 pound lard/shortening; cut into flour thoroughly. Make well/hole in center, adding juice and mixing after each addition until dough leaves sides of bowl; turn onto floured surface and roll out, adding flour each turn to prevent sticking. Line bottom of desired size pans and ladle meat mixture in along with juice. Roll out top for pie cutting designs to allow moisture to escape. Press edges together and walk a fork around to create a design and ensure seal. Bake in 350 degree oven or until crust is golden brown. To serve: steam in colander/double boiler until heated thoroughly; sweetened black tea is the traditional beverage served with this delicious meat pie.

1 rabbit, cut into serving pieces
Kosher salt and freshly ground black pepper to taste
Flour for dredging
3 tablespoons olive oil
1 teaspoon sugar
1 onion, chopped
6 cloves garlic, minced
1-1/2 cups Chardonnay
1/2 cup chicken stock
1/2 teaspoon saffron threads
1/8 teaspoon cayenne
2 tablespoons butter
8 ounces chanterelles, thickly sliced
1 pound fettuccine
2 tablespoons minced fresh tarragon

Season the rabbit with salt and pepper. Dredge lightly in flour and shake off excess. In a skillet large enough to hold the rabbit in a single layer, heat olive oil over medium-high heat. Add the rabbit pieces and lightly brown on all sides. Sprinkle the rabbit with sugar and continue to cook until well browned. Remove the rabbit to a plate and set aside.

Add the onion and garlic to the skillet and sauté until just tender. Whisk in wine, chicken stock, saffron, and cayenne, scraping up any browned bits. Return rabbit to the skillet, along with accumulated juices, and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour, or until rabbit is very tender. When rabbit is done, remove to a plate and keep warm. If the sauce id too thin, simmer uncovered to reduce and thicken.

In a separate skillet, heat the butter over medium heat. Add the chanterelles and sauté until tender. Set aside.

Bring a large pot of salted water to a boil. Stir in the fettuccine and cook until al dente, then drain. Add the pasta to the sauce in the skillet and stir gently until it is thoroughly coated and sauce is thick. Put fettuccine in a large shallow pasta bowl and nestle rabbit pieces in the pasta. Top with chanterelles and sprinkle with tarragon. serves 6 to 8

6 Dove breasts
Olive oil
1/4 pound Butter
1/2 teaspoon Garlic powder
1-1/2 teaspoons Parsley flakes
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Nutmeg
1/2 teaspoon Celery salt
1/2 cup Lemon or orange juice
2 Dashes bitters
Cooking sherry (optional)
1/2 cup Fresh mushrooms, sliced

Brown breasts in a small amount of olive oil. Drain. Melt butter and add seasonings and juice. Stir until thoroughly mixed. Add bitters and sherry to taste. Place breasts in a covered baking dish and pour butter mixture over them making sure that all meat is covered. Add mushroom slices. Bake at 325 degrees for approximately 45 minutes or until dove is tender. Be sure to keep the baking dish covered to prevent dove from drying out. Serve dove and sauce over egg noodles. Yield: 3 Servings

1 Large rattlesnake
1 quart Water
1 dash Tarragon
4 tablespoons Salt
1 dash Thyme
1/8 teaspoon Paprika
Oil
1 cup Flour

Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared rattler in oil until golden brown. Yield: 3 Servings

I have a recipe for cooking wild game (or any meat, for that matter) that the mother-in-law of one of my friends taught me many years ago. My husband is a hunter, so we have lots of game in the freezer and this is one of our favorite ways to cook it. Mrs. Sonnier taught me using squirrel, which makes the best brown gravy in the world, but I have since used this method for cooking any red meat or chicken. (just about anything but fish).

Take a black iron Dutch oven and pour enough in enough oil to cover the bottom of the pot - about 1/16th of an inch. More oil can be used, but I try to watch that! When the oil is hot, put about 1/3 to 1/2 Cup sugar in the oil and caramelize the sugar until it is a dark brown. This is like your roux. You have to watch it and catch it JUST before it's too late! When the sugar is a reddish brown color, put your meat in. Brown the meat, turning it on all sides and letting the meat get good and brown all over. As soon as the meat is brown, dump in the following that has been sautéed. (Sometimes when I am in a hurry I don't sauté, but put in raw)

1-2 large onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 pods garlic (optional)
Season with Tony's or what ever you like.

Pour in enough water to cover the meat. Cover and cook on a low heat until the meat is tender. Sometimes this takes several hours. Just depends on the meat. I have cooked deer, elk, squirrel, rabbit, beef and chicken using this method.

Be sure you cook a pot of rice to put the wonderful gravy on. Sometimes I thicken the gravy and sometimes I don't. To thicken the gravy, you can take a couple of T flour and dissolve that in some cold water and add that to the juice in the pot. Do this after you take the meat out and cook that for about 10 minutes until the flour is done.

2 Pair large frog legs, skinned
1/4 cup Lemon butter sauce

Marinate frog legs in lemon butter sauce 30 minutes; turning several times. Drain, reserving marinade. Place frog legs on greased steak broiler. Grill 3 inches from coals about 5 minutes on each side, or until tender. Baste often with marinade. Serve with hot lemon butter sauce. Yield: 1 Servings

1 cup Olive oil
1/2 cup Carrot; finely chopped
1/2 cup Celery; finely chopped
1/2 cup Onion; finely chopped
4 cloves Garlic; minced
2 Sprigs fresh thyme
2 Bay leaves
3 pounds Loin of venison, with bone
2 tablespoons Clarified butter
Salt to taste
Fresh ground black pepper

SAVORY WINE SAUCE

3 cups Beef stock
2 tablespoons Butter
Reserved venison bones
1/4 cup Minced shallots
1 cloves Garlic; minced
1 Sprig thyme
2 Tomatoes; coarsely chopped
3 tablespoons Sherry wine vinegar
1/4 cup Port
2 tablespoons Red currant jelly
Salt to taste
Fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1-inch pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by half. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sauté in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. Yield: 6 Servings

3 small Squirrels
3/4 cup Cooking oil
1/4 cup Lemon juice
2 cups Bread crumbs
1/2 cup Milk or cream
1 cup Sliced mushrooms, sautéed
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon Onion juice
4 tablespoons Bacon fat

Dress and clean squirrels, wash in several waters and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs, with just enough milk to moisten, mushrooms, salt, pepper and onion juice. Stuff squirrels with this mixture, sew and truss. Place in roaster. Brush with bacon fat. Roast uncovered in slow oven (325 degrees) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes with fat. Yield: 6 Servings

4 full duck breasts, split into halves
Salt and pepper
2 cups chicken stock
2 cloves minced garlic
1/2 cup seedless raspberry jam
1/2 cup red wine, preferably cabernet sauvignon
1 teaspoon finely chopped fresh sage
1 Tablespoon olive oil
4 Tablespoons unsalted butter, room temperature

Sauté the garlic in the olive oil for one minute, then add the wine to the pan. Reduce the wine by half and then stir in the jam an the chicken stock. Reduce this mixture by one third, add the sage and pepper to taste. Set aside.

Lightly salt and pepper the duck and place skin side down in a skillet or sauté pan heated to a medium heat. Cook slowly for about 10 to 15 minutes until the skin is brown and some of the fat has been rendered out. If you do this step too quickly, the fat will not render out, but will be seared under the skin. Remove from the pan and roast on a rack in a roasting pan for 10 to 15 minutes until medium rare, remove from the oven, and allow to the duck to rest for 5 minutes before slicing. Slice against the grain on an angle into about 4 or 5 pieces.

20 Dove breasts, flour seasoned with salt and pepper
1 Stick butter
1 medium Vidalia onion, chopped
1 Rib celery, chopped
1 Tablespoon Parsley
Dash paprika
1/4 teaspoon Thyme
2 Tablespoon Worcestershire
1/2 cup Red wine
2 Beef bouillon cubes
1 Chicken bouillon cube
1/2 cup Water
1/2 pound Mushrooms, sliced

Dredge birds in seasoned flour. Brown in butter in heavy skillet. Place in a large roaster with onion, celery, parsley, seasonings and bouillon which has been dissolved in water. Cover and bake at 350 degrees for 2 hours, adding mushrooms last 30-45 minutes. Serve with wild rice. 5 Servings

For Stuffing:
4 tablespoons butter
2 yellow onions, diced
3 celery stalks, with leaves, minced
2 apples, peeled, cored and diced
1 tablespoon minced fresh sage
2 tablespoons minced Italian parsley
1/2 teaspoon paprika
Whole nutmeg
Kosher salt
Freshly ground black pepper
8 ounces thick-cut bacon, cut into 1/2-inch-wide crosswise strips
1 loaf sourdough bread, torn into small pieces
2 1/2 cups whole toasted chestnuts, 2 cups diced, and 1/2 cup reserved whole
for garnish
3/4 to 1 cup homemade chicken or duck stock OR canned chicken broth

1/2 cup kosher salt, plus more to taste
2 fresh ducks, 4 to 5 pounds each
Sage sprigs for garnish

First prepare the stuffing. Melt the butter in a large sauté pan, add the onions and celery, and sauté until the vegetables are limp and fragrant, about 10 minutes. Add the apples and sauté for 2 minutes more. Stir in the sage, parsley, paprika, and several gratings of nutmeg, and season with salt and pepper. Remove from the heat and let cool slightly. Fry the bacon until it is almost but not quite crisp and drain it on absorbent paper.

Place the bread in a large bowl, add the onion mixture, the bacon, and the chestnuts, and toss thoroughly. Add enough of the stock or broth to moisten the dressing lightly. Cover and set the mixture aside.

Fill a large stockpot with 4 quarts of water, add the 1/2 cup salt, and bring to a boil over high heat. Rinse the ducks under cool, running water, and dry them with clean tea towels so the skin will not be slippery. Use the tip of a sharp knife to pierce the skin of the ducks in several places. Plunge one duck into the boiling water and leave it until the water returns to a boil. Transfer the duck to a rack set over clean tea towels; repeat the process with the second duck. Pat the ducks dry, and then use a blow dryer to dry the skins thoroughly. Season them inside and out with salt and pepper.

Preheat the oven to 450 degrees F.

Fill the main cavity of the ducks with the dressing; do not pack it too tightly. Truss the ducks, and set them, breast-side up, on a rack set in a roasting pan. Roast for 30 minutes, reduce the heat to 350 degrees F., and roast until the ducks are cooked through, about 20 to 30 minutes more. Use an instant-read thermometer inserted into the inner thigh and remove the birds from the oven when the temperature reaches 160 degrees F.

Let the ducks rest for 10 to 20 minutes. Transfer the dressing to a serving platter, carve the ducks, and arrange the meat next to the dressing. Garnish with the whole chestnuts and sage sprigs and serve immediately. Serves 3 to 4

NOTE: To roast chestnuts, preheat the oven to 425 degrees F. Use a knife to score the skin of the chestnuts with an X on the tip, set the chestnuts on a baking sheet in a single layer, and roast until tender, about 20 minutes. Let cool until they are easy to handle and then peel. Or, if you prefer, you can cook the scored chestnuts in boiling water until they are tender; drain, cool and peel them.

4 Cornish game hens (1 pound each)
1 teaspoon salt
1/2 teaspoon pepper
2 slices lemon, cut in half

Sauce:
1/2 cup espresso or strong coffee
2 Tablespoons brandy
2 Tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon paprika
3 Tablespoons unsalted butter or margarine

Combine sauce ingredients in a small saucepan. Heat to boiling lower to simmer and cook one minute.

Place oven rack in lower third of oven and preheat to 375 degrees. Rinse hens with cold water, dry well. Season cavities with salt and pepper. Place half slice lemon in each, divide 1 Tablespoon espresso sauce between each cavity equally. Tie or skewer hens and roast breast side up in a shallow baking pan. Brush with a little sauce and cover loosely with a foil tent.

Roast for 30 minutes, remove foil and brush with sauce. Roast 30 to 45 minutes longer until juices run clear when pricked. Cover again with tent if necessary to prevent over-browning. Remove to heated platter and keep warm.

Remove excess fat from roasting pan, pour in remaining sauce and bring to a boil. Lower heat and simmer until sauce becomes syrup, 2 to 3 minutes. Spoon over hens and serve.

Ingredients for Stuffing:
Cornbread (We use Three Rivers Cornmeal Mix and prepare it according to the package directions)
1 to 1-1/2 cup chicken stock
1/2 pound andouille sausage, cut into small dice and sautéed until lightly browned
3/4 cup chopped pecans, lightly toasted
1/4 cup melted sweet, unsalted butter
Salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
8 semi-boneless quail, wing tips removed if desired
Sweet, unsalted butter (just a little to rub on birds and to sauté with)
Salt and freshly ground pepper
Bake the cornbread in an 8-inch skillet or 8 x 8-inch pan according to package directions and allow it to cook completely. Crumble the cornbread into a mixing bowl and add the cooked sausage, toasted pecans, butter, and seasonings. Mix well to combine. Add the chicken stock in stages until the stuffing will hold together well - you may not need all the stock because you don't want it to be too mushy. Taste the stuffing to check the seasoning and re-season if needed.

To prepare quail:
Stuff each quail with enough stuffing to make it very plump. Avoid overstuffing, as you don't want the meat of the bird to tear. Fold legs crossways and tuck the ends of the legs inside the cavity of the bird to secure them. Rub the breast of each bird with a little butter and heat. Place the birds, breast side down, in pans and brown the breasts. Turn the birds over and place the pan in a 375 degree oven to complete the cooking, about another 15 minutes or so to cook the birds thoroughly.

NOTE: This entree is perfect when served with black beans and topped with salsa. The stuffing recipe alone works very well with game hens or stuffed pork roast and makes a fabulous holiday stuffing for turkey.

Ingredients per game hen:
juice of 1/2 lemon
1/4 cup olive oil
1 large garlic clove, pressed
3/4 teaspoon dried thyme
1-1/2 teaspoon dried rosemary
1 bay leaf
1/2 to 1 teaspoon crushed red pepper
salt and pepper
Game hen
melted butter

Split the hens and remove the ribs and backbone. Combine all above except butter and marinate the hens for 2 to 6 hours. Bring them to room temperature before cooking. Preheat oven to 500 degrees. Remove the hens from the marinade and pat more or less dry. Arrange in an oven dish (single layer), brush with butter, salt, and pepper and bake for 20 to 25 minutes brushing with butter once or twice.

Serves: however many game hens you choose to prepare.

1/3 cup apple juice
3 tablespoons currant jelly
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon dried marjoram, crushed
6 chicken breast halves (about 2-1/4 pounds total)

For sauce, in a small saucepan combine apple juice, jelly, cornstarch, and salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in marjoram.

Skin chicken, if desired. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving. Makes 6 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 20 minutes of grilling.

NOTE: These chicken breasts have such a rich flavor from the currant and apple glaze that you would never guess they are low in fat-only 3 grams per serving.

Nutrition facts: per serving: 167 calories, 3 grams total fat, 1 gram saturated fat, 69 milligrams cholesterol, 150 mg s sodium, 9 grams carbohydrate, 0 grams fiber, 25 grams protein, 0% vitamin A, 0% vitamin C, 1% calcium, 6% iron.

1 pound mixed baby greens, washed and dried
1 ounce vinegar (red wine or balsamic)
3 ounces olive oil
1/2 teaspoon mustard
1/2 teaspoon garlic, minced
1 teaspoon chives
1-1/2 pounds boneless loin
salt and pepper
1/2 cup white wine
1/2 cup venison stock or other broth
Dressing: Blend vinegar, olive oil, mustard, garlic, and chives together.

Salad: Slice each venison loin into 3-inch portions across the grain, season with salt and pepper. Sauté over high heat. Let meat brown, then turn over and brown. Remove pan from heat and add 1/2 cup venison stock or other broth to moisten pan. Place meat on edge of salad and spoon pan juices over meat. Serves 6

1-1/2 pounds Leg or shoulder of venison
2 ounces Salt pork, blanched, drained
1/2 pound Mushrooms
2 tablespoons Butter
1-1/2 tablespoons Flour
Salt and pepper

MARINADE
1 Onion
1 Stalk celery
7 Coriander seeds
7 Whole allspice or juniper berries
2 Bay leaves
2 Sprigs parsley
Pinch marjoram
1 cup Red wine
5 tablespoons Olive oil

PASTRY
2 cups All-purpose flour
1/2 teaspoon Salt
1/4 pound Butter
3 tablespoons Lard
2 Egg yolks
1 Egg

Cut the venison into 1-inch cubes, removing all gristle. Prepare the vegetables and spices for the marinade: peel and finely chop the onion, wash the celery and chop it finely, and crush the coriander seeds and allspice or juniper berries.

Put the venison in a large bowl in layers with the prepared vegetables and crushed spices. Add the bay leaves, parsley sprigs, and marjoram, and pour in the wine mixed with the oil. Cover the bowl with plastic wrap and allow the meat to marinate in the refrigerator for at least 8 hours.

Precook the pie filling to avoid over baking the pastry. Dice the blanched salt pork and sauté it over low heat to extract all the fat. Add the butter to the pan, together with the trimmed and sliced mushrooms. Blend in enough flour to absorb all the fat, and cook this roux for about 3 minutes.

Lift the meat from the marinade and strain this through a sieve. Gradually blend the marinade liquid into the roux, add the venison, and bring the sauce to a boil. This, with a little water, if necessary, and season to taste with salt and freshly ground pepper. Cover the pan with a tight-fitting lid and simmer over low heat for 1-1/2 hours. Adjust seasoning and leave the meat to cool while making the pastry.

Sift the flour and alt into a mixing bowl. Rub in the butter and lard until the mixture has the consistency of bread crumbs. Beat the egg yolks with 2 tablespoons of cold water and blend into the flour. Knead the pastry dough until it leaves the sides of the bowl clean, adding more water if necessary. Cover the kneaded dough with waxed paper and refrigerate for at least 1 hour.

Spoon the cooled meat and sauce into a deep pie dish or baking dish, setting a pastry funnel or inverted egg cup in the center. Roll out the pastry on a floured surface to a thickness of 1/4 inch. Cut off 1/2-inch wide pastry strips and place them on the moistened rim of the pie dish. Brush with water before covering the filling with the remaining pastry. Seal the pastry edges and trim them with a knife. Scallop the edges and brush the pastry with lightly beaten egg; decorate with leaves cut from the pastry trimmings and brush the leaves with more egg. Make a few small slits in the top of the pastry for the steam to escape.

Bake the pie in the center of a preheated oven at 425 degrees for 20 minutes, then reduce the heat to 375 degrees and bake for a further 30 minutes, or until the pie is golden brown. Yield: 6 Servings.

2 Tablespoons tender quick (per pound of meat)
2 Tablespoons white pepper
1 Tablespoon dried coriander
2 Tablespoons onion powder

Cut shank and butt ends off the hind quarter of a deer. Push bone out of center. Mix the spices and rub on the meat. Smoke 4 hours. Slice and fry in a cast-iron skillet in a little oil.

3 small Squirrels, cut into serving pieces
1/4 cup Flour
1/4 cup Oil
1-1/2 quarts Cold water
1/2 medium Onion, chopped
1 Bay leaf
1 teaspoon Whole black peppercorns
Salt to taste
Pepper to taste
1/2 pound Smoked sausage, cut into small pieces
1/4 cup Green onion tops, chopped
1/4 cup Parsley, chopped

First, make a brown sauce from the flour and oil by heating oil and then adding flour slowly to oil. Stir constantly until sauce is dark brown. Add cold water. When water simmers, stir and add squirrels, onion and seasonings and cook on medium heat for 30 minutes. Add sausage and continue to cook for 1 hour. Add green onion and parsley, stir and serve. Yield: 6 Servings

1 Rabbit
2 Tablespoons Cooking fat
1 teaspoon Salt
1/2 teaspoon Pepper
3 Bay leaves
1 Stalk celery
2 Chopped onions
3 Sprigs parsley

Cut rabbit into serving pieces and brown in fat. Add salt, pepper, and enough water to cover rabbit. Simmer for 30 minutes, then add remaining ingredients. Cook until tender, about an hour. Thicken gravy with tablespoon of flour, if desired. 2 Servings

1 duck (5 Pounds)
salt, pepper, marjoram, parsley
1 small onion
1/2 Cup sausage stuffing
2 rolls diced the day before
2/3 Pound potatoes

Savoy Cabbage:
1/3 Cup Savoy cabbage
1/4 Cup butter
3 Tablespoons flour
1 small onion
garlic, parsley
2 Cups chicken stock
1/2 Cup heavy cream

Sauté diced potatoes with onions, bread cubes and parsley in butter, season with salt and pepper. Add the sausage stuffing, let cool down. Fill the duck. Season outside and roast in oven for about 2 hours.

Make the Savoy Cabbage. Blanch diced cabbage leaves and cool down in iced water, slowly roast in pan. Add butter and onions, garlic, parsley, chicken stock and heavy cream, let cook for 15 minutes. Add cabbage, season and cook for 5 more minutes.

3 Large Green Peppers
1-1/2 Cups (6 ounces) Crawfish Tails
1/2 Cup Onions, finely chopped
1/2 Cup Celery, finely chopped
2-1/2 Tablespoon Butter, melted divided
1/2 Cup Rice Cereal crushed
2-1/2 Cups Cooked Rice
2 Eggs, slightly beaten
1/2 Teaspoon Salt
Dash Red Pepper

Procedure: Cut peppers in half lengthwise, remove seeds and membranes. Cook in boiling salted water 2 to 3 minutes. Drain. Combine rice, crawfish, eggs, onions, celery, 2 tablespoons butter, lemon juice, salt and pepper. Fill pepper halves with rice mixture. Combine cereal crumbs with remaining butter. Sprinkle over peppers. Bake at 350 F for 30 minutes or until heated through. Servings: 4

2 big ducks
2 bell peppers, diced
3 Onions, quartered
2 stalks of celery, diced
1 apple, quartered
1 orange
olive oil
garlic

Procedure: Stuff breast with garlic. Put quarter onion, apple, celery, bell pepper, orange and sausage into cavity and sew shut. Heat olive oil in black pot at high heat. Brown breast adding water if needed. Brown duck for 45-60 minutes or until the ducks are dark brown. Add onions, bell pepper, and remaining sausage into pot stirring often. Add water if necessary to keep from sticking. After browning, put enough water to cover ducks. Cover and place in 400F oven for one hour. Check water level adding if need. Cook for an additional 30 minutes uncovered. To thicken gravy, add flour. Serve over rice. Servings: 4

8 Venison steaks
8 Strips of bacon
Salt and pepper
1 Garlic clove, minced
1 medium Onion, chopped
Flour
3 Beef boullion cubes
2 cups Boiling water
1 tablespoon Parsley
1/4 teaspoon Marjoram
1/4 teaspoon Dry mustard

Pound steaks until thin enough to roll. Fry bacon strips until done but not crisp. Lay bacon on steaks. Sprinkle with salt and pepper, minced garlic and a few chunks of chopped onion. Roll steaks and dredge in flour. Brown in bacon grease. Remove and drain grease. Mix 3 boullion cubes with 2 cups boiling water. Stir until dissolved. Add parsley, marjoram, dry mustard and rest of onion. Pour into skillet and add the venison rolls. Simmer until tender, approximately 1-1/2 hours. Serve with the sauce. Yield: 4 Servings

1 pound Ground venison
1 Log Velveeta cheese
2 small Cans jalapeno peppers
Red hot sauce
1 Bag tortilla chips

Spray crockpot with Pam and turn it on high. Cube cheese, add to crockpot and cover. This will melt quicker. Brown meat in fry pan. Drain off grease. When cheese is melted, add meat and peppers to crockpot. Mix well. Reduce heat. If needed, add a few drops of red hot sauce to taste. Leave covered and on low until ready to serve with your favorite tortilla chips. Yield: 6 Servings

2 pounds ground venison
1 large chopped onion
1 chopped green pepper
4 cloves garlic, pressed
1 large can tomatoes, whole or diced
1 large can crushed tomatoes
2 Tablespoons olive oil
2 Tablespoons ground cumin
2 Tablespoons ground chili powder
1 bay leaf
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (15-ounce) can white canellini beans (Progresso)
1 (8-ounce) can sliced mushrooms* (optional)

Sauté meat, oil, onions, green pepper, garlic `till done. Add the rest of ingredients, EXCEPT beans. Cover and cook about 1 hr. Add beans. Do not drain any of the liquids from the beans before adding. Simmer another 20 to 30 minutes. We always eat it over crushed tortilla chips or hot white rice. We also like it spicy, so I usually add about 1 t crushed red chilies.

*If you add mushrooms, cook them with the meat mixture.

2 cups beef stock
1/4 cup crumbled dried porcini mushrooms
2 tablespoons butter
3 shallots, minced
2 tablespoons chopped oil-cured olives
1 teaspoon minced fresh marjoram
1 teaspoon minced fresh oregano
4 venison chops
Kosher salt and freshly ground back pepper
1/4 cup olive oil

In a small saucepan, combine beef stock and porcini mushrooms. Bring to a boil, cover, and remove from heat. Let stand for 30 minutes to re-hydrate mushrooms.

In a saucepan, melt butter over medium heat. Add shallots and sauté until tender. Add reserved mushrooms and stock, olives, marjoram, and oregano and simmer until liquid is reduced by half. Remove sauce from heat and keep warm.

Season venison well with salt and pepper. In a large cast-iron skillet, heat olive oil over medium-high heat. When the oil is almost smoking, add the venison chops and pan-fry until browned and crispy on both sides, and medium rare. Pour a little of the sauce over each chop and make sure that everyone gets some of the mushrooms and olives. Serves 4

1-1/2 pounds venison tenderloin or backstrap, thinly sliced
3/4 cup flour
salt and pepper to taste
1 stick butter, divided
1/2 cup chicken broth
1 cup dry white wine
1/2 teaspoon salt
freshly ground pepper
1 lemon, thinly sliced

Dredge venison slices in flour seasoned with salt and pepper to taste, shaking off excess four. Melt 1/4 stick butter in a skillet over medium heat. Sauté venison quickly a few pieces at a time, adding remaining butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned bits. Add wine and salt and cook 1 minute. Return venison to sauce and cook 2 to 3 minutes until bubbly. Sprinkle with pepper. Arrange meat on a serving platter, pour wine mixture over, and top with lemon slices. Serves 6

1-1/2 pounds venison, backstrap or tenderloin sliced 1/4-inch thick
1/2 cup flour
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 stick butter
1/4 pound fresh mushrooms, sliced
2 green onions with tops, chopped
1/2 cup consommé or beef broth
1-2 tablespoons lemon juice
1/4 cup Marsala wine
Chopped parsley

Trim meat and cut into 1/4-inch slices. Combine flour, cheese, and salt. Dredge meat into flour mixture, shaking off as much as possible. In 1/4 stick butter, brown meat 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and sauté mushrooms and onions until tender. Add consommé, lemon juice, and wine, stirring well. Return meat to skillet and simmer, covered, for 10 minutes or until tender. To serve, pour pan juices over meat and sprinkle with parsley. Serves 6-8

SAUCE
1 cup Ketchup
3 Tablespoons Margarine
4 Tablespoons Molasses - may use more
4 Tablespoons Water
2 Tablespoons Vinegar

VENISON
2 pounds Ground venison
Chopped onion to taste
2 Eggs
1/2 cup Milk
1/2 teaspoon Salt

Mix sauce ingredients. Simmer uncovered for 15 minutes. Mix ground venison, onion, eggs, milk and salt. Form into small meatballs. After cooking meatballs, drain. Put meatballs into sauce and simmer. 48 Meatballs

1 pound Bacon
1-1/4 pound Venison
1/4 pound Fresh, unsalted, pork fat
2 tablespoons Butter
1/2 cup Onion, chopped
2 Eggs
2 Cloves garlic, crushed
1/4 cup Cognac
1/4 cup Heavy cream
1-1/2 teaspoons Salt
1/8 teaspoon Pepper
1/2 teaspoon Thyme
1/4 teaspoon Allspice
1/4 teaspoon Tabasco
3 Juniper berries, crushed (optional)
3 tablespoons Flour
1/2 lb Cooked ham, diced

Preheat oven to 350 degrees and set rack 1/3 from bottom of oven.

Blanch bacon in simmering water for 5 minutes to remove salty flavor. Drain. Line bottom and sides of an 8 cup loaf pan or mold with a single layer of bacon strips so that strips overhang the sides (remove any extra pieces of bacon for later use). Set aside.

Grind venison and fresh pork fat together in meat grinder or food processor. Set aside.

Sauté onion in butter until tender. Set aside.

In large bowl or food processor, combine eggs, garlic, cognac and cream. Add the meat mixture slowly. Add remaining ingredients and sautéed onions. Mix well.

Pack meat mixture into lined mold and fold overhanging strips to cover top of pate. Use reserved bacon slices to make sure pate is completely covered. Seal the pate with a double layer of aluminum foil.

Place mold in pan of boiling water. Bake for 1-1/2 hours in lower third of oven. During last 20 minutes, remove foil so top will brown.

Pate is done when internal temperature is 170 to 175 degrees or juices are yellow (not pink).

To assure firmness of pate, place weight equal to 3 pounds on top of pate (still in loaf pan) until cool. Wrap and refrigerate. Pate will keep for 10 days or more tightly wrapped in refrigerator. Yield: 7 Cups

Pie Dough:
3-1/2 cups all-purpose flour
1/2 cup water
1 cup butter
1 teaspoon salt

Venison Mix:
1-1/2 ground Fallow venison
1 carrot
1 leek
2 shallots
1/2 stalk celery
8 ounces shiitake mushrooms
1/4 cup tomato paste
Cognac
Juniper berry, thyme, salt, and pepper
1/4 cup red currant jelly
1 cup burgundy wine
Flour

Red Currant Sauce:
Venison stock
Shallots
Red wine
1/2 cup currants
Cognac

Spaghetti Squash:
Spaghetti squash
Butter
Salt
Six 2-ounce Medallion saddle (fallow venison)

Pie Dough: Mix all ingredients. Let rest 20 minutes. Roll 2/3 dough in individual mold. Reserve.

Venison Mix: Dice finely all vegetables; brown in butter on stove. Add ground meat. Let cook 20 minutes. Add tomato paste and 2 Tablespoons flour. Brown some more, flamed with cognac. Add seasoning and wine. Cook slowly for 1 hour. Check seasoning and consistency. Let cool 1 hour.

Red Currant Sauce: Reduce wine and shallots, flamed with cognac. Add currants and seasoning; adjust thickness.

Spaghetti Squash: Bake in oven for 1 hour; take meat out of shell and reserve.

Finish Pie: Venison mix in pie mold. Cover with dough. Bake 30 minutes at 375 degrees.

Finish Dish: Sear medallion in butter (keep medium rare). Sauté spaghetti squash with butter. Place pie in middle of plate. Put medallion, then sauce, over pie. Place squash around venison.

3 pound (approximately) venison shoulder roast
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon allspice
2 tablespoons shortening
1 cup apple juice
1 cup bouillon
1 cup celery, 2-inch pieces
3 medium potatoes, quartered
4 carrots, cut in 3-inch pieces
1 teaspoon thyme

Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make more gravy.

1 package (16 ounces) radiatore or corkscrew pasta
salt
1 teaspoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed with garlic press
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper (cayenne)
3/4 pound venison
1 can (14 1/2 ounces) whole tomatoes in puree
1/2 cup dark seedless raisins
1/4 cup salad olives, drained, or chopped pimiento-stuffed olives
chopped fresh parsley leaves for garnish

In large saucepot, prepare pasta in boiling salted water as label directs.

Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook 5 minutes or until tender, stirring frequently. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds.

Increase heat to medium-high; add venison and 1/2 teaspoon salt and cook 5 minutes or until venison begins to brown, stirring frequently. Spoon off fat if necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook about 5 minutes longer or until sauce thickens slightly.

When pasta has cooked to desired doneness, remove 1 cup pasta cooking
water. Drain pasta and return to saucepot. Add venison mixture and reserved pasta cooking water; toss well. Garnish with chopped parsley to serve. Serves: 6

We quarter our deer the day we shoot it, soak it in salt water for 12-24 hours, then cut it up, boning it, wrap and freeze. When I take it out of the freezer, I let it thaw, then soak in milk from 20 min to an hour or longer, depending on how much time I have. I then dredge it (usually cut in steaks) in seasoned flour and pound with a saucer edge. Fry in bacon grease and I guarantee you'll need a LOT of it. We raised 6 kids and they all love venison, as do the grandkids, of course.

I neglected to mention that the salt water and the milk will tenderize and also take out the wild taste. It tastes like beef steak!!

My favorite pressure cooker recipe is for VENISON ROAST, or you can use any type of beef roast.

Add 4 inches of water to pressure cooker. Stir in the following: 1/4 cup brown sugar, 1 Tablespoon regular mustard, 1 clove garlic (may also be pushed into the roast), salt and pepper to taste.

Stir until mixed well. Add 1 small finely chopped onion, one whole stalk of celery and the roast. Put top on and bring to a boil. When weight starts jiggling, start timing. Turn down to medium heat and cook for 1 hour.

Cool down pressure cooker. Remove weight and top. Take the roast out and place in a covered container to keep warm. Make gravy out of the liquid left in the pressure cooker using corn starch and water mixed together for a thick consistency. After bringing the liquid back to a gentle boil, stir corn starch mixture gently into the boiling liquid, stirring constantly as you do. Keep adding corn starch mixture until the gravy comes to the consistency that you want. Add salt and pepper to taste.

Makes a wonderful roast and gravy...great with mashed potatoes, a green vegetable and biscuits.

1-1/2 pounds ground venison
1/2 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 cup mashed potatoes
1/2 teaspoon brown sugar
1/4 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 cup melted butter

Mix first 6 ingredients and spices in bowl. Shape in 1-inch balls. Brown in butter in skillet, turning frequently. Cook covered over low heat for 15 minutes. Garnish with parsley and lemon and orange slices. Serves: 60.

1 pound Hot or mild venison sausage
1 pound Sharp cheese, grated
3 cups Bisquick mix
2 tablespoons Water

Fry and crumble sausage. Mix all ingredients together in a bowl. Roll into balls with hands. Bake at 350 degrees for 30 minutes or until brown. 8 Servings

8 pounds ground venison
2 pounds lean ground pork
6 Tablespoons tender quick
1 Tablespoon white pepper
6 ounces corn syrup solids
6 Tablespoons onion powder
1 Tablespoon nutmeg
2 cups powdered milk
2 Tablespoons sage
1 Tablespoon black pepper

Mix well (better to run through the grinder) and put in casings or keep loose. Fry in cast iron skillet until done. Makes 10 pounds.

2 pounds ground venison
2 Tablespoons oil
1 small can mushrooms
1 can mushroom soup
3/4 cup onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 teaspoon oregano
1 teaspoon parsley flakes
1/2 teaspoon salt
pepper

In large skillet, brown meat in oil. Add mushrooms and simmer. Drain off all liquids and stir in soup. Simmer until soup is blended into meat. Add onion, green pepper and garlic. Sauté until soft. Add oregano, parsley, salt and pepper to taste.

3 pounds venison stew meat
3 tablespoons vegetable oil
1-1/2 cups water
1/2 cup beer
2 envelopes
onion gravy mix
1 tablespoons brown sugar
1 bay leaf
1/4 teaspoon ground thyme
6 carrots cut up
1 cup frozen peas

Brown venison in oil in large Dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes. Makes six servings.

4 venison steaks, cut 3/4 to 1-inch thick (may substitute beef if desired)
1 Tablespoon freshly ground pepper
3 Tablespoons olive oil
1/4 cup red wine

Place pepper on sheet of waxed paper. Coat steaks with pepper on both sides, pressing into meat. Add olive oil to skillet. Sauté steaks to desired doneness, turning once. Remove steaks to warm plates. Deglaze skillet with red wine. Pour wine over steaks and serve hot. Serves: 4.

2 tablespoons Olive oil
3 pounds Venison stew meat
1 medium Onion; roughly chopped
2 medium Carrots; roughly chopped
2 Celery stalks, roughly chopped
1 tablespoon Finely minced garlic
1-1/2 cups Dry red wine
1 cup Water
1 Lemon; cut in half
1/2 tablespoon Salt
3 tablespoons Raspberry preserves
3 tablespoons Green peppercorns in water, drained
1/2 cup Whipping cream
2 tablespoons Unsalted butter

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well. Remove from the pan and set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and preserves. Replace the venison. Cover an place in the oven for 1-1/2 hours or until tender. When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes. To serve, arrange the meat on a platter and pour over the sauce. 4 Servings

4 pounds Venison (haunch, ham)
3 cups Cheap red wine
1-1/2 cups Red or white wine vinegar
pinch Ground allspice
2 Whole bay leaves
4 cups Celery, carrots, leeks, roughly chopped
Sugar
Salt
1 (8ounce) Jar of beef gravy
3/4 cup Pearl onions, trimmed
3/4 cup Fresh mushrooms
2 Cloves, garlic, crushed
2 pinch Ground oregano
1 pound Salt pork, diced

Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheesecloth. Discard the vegetables and spices in the cheesecloth. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2-inch cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. Sauté mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. Remove venison from marinade. Throw away marinade. Sauté venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. Serve stew over wild rice with cranberry sauce on the side. Yield: 12 Servings.

8 small Venison steaks
Salt and pepper
1/2 cup Oil
1 pound Pork sausage
2 large Onion, chopped
1 large Bell pepper, chopped
4 Stalks celery, chopped
1-1/2 teaspoon Garlic powder
1-1/2 cups Water
1/2 cup Parsley
1/2 cup Green onion tops, chopped
1 large Red apple, peeled, chopped

Season venison with salt and pepper. Brown in a large skillet in hot oil. Remove venison, and add pork sausage. Brown. Then add onion, bell pepper, celery and garlic powder. Cook until onions are clear. Return venison to pot and add water. Simmer until venison is tender, about 1-1/2 hours. Add parsley, green onion tops and apple. Cook for 10 more minutes. Yield: 4 Servings

Cook as you would normally. Use venison as you would burger or cook a roast. Use sausage about 2 to 1 for meat loaf or chili. Mix venison with beef for any stew, soup, baked dish. Be inventive; try anything... it's only meat. Seasonings mean a lot, also sauces. Try any recipe... just substitute the venison and you may be surprised at the results

Be sure to get all the tallow off the meat. Before preparing it if it's a loin or roast... soak (in refrigerator) meat in milk... after getting all the blood out of it. Roasts & loins are great when baked with pork. Just bake until pork is done. Ground meat can be used in any hamburger recipe... good in chili. Sometimes 1 mix 1/2 ground venison with 1/2 ground turkey. Very tasty. Slender slices are best fried in small amount of fat slowly until tender. Hope that helps.

Plum Barbecue Sauce
6 Venison Steaks

Venison steaks should be about 1 inch thick and weigh about 4 ounces each Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with the tops about 4-inches from the heat until light brown, about 10 minutes. Turn the venison over and spoon 1/2 cup of the barbecue sauce evenly over them. Broil until rare to medium rare doneness, about 5 minutes longer. Heat the remaining barbecue sauce and serve with the steaks. Yield: 6 Servings

My husband has hunted for deer nearly every year we've been married. Although I would rather he take the money he spends on hunting licenses, shells, gas, food to take along, the occasional new rifle, beer afterwards, etc, etc. and spend it on beef or pork or chicken or...anyway, it does help the food budget through the winter. We butcher our own and bone it out. That gets rid of any gamey taste. Also, since there's now evidence of a variant of Mad-cow disease in deer, experts recommend boning it out.

Anyway, the best way I've found to cook deer steak is to brown it and then put it in the oven or slow-cooker for awhile. Sometimes we leave it plain, but we also "Swiss" it with tomatoes, onions, green peppers, etc. on it or put BBQ Sauce on it. Although pan-fried deer steak is usually tough, cooked on the grill it's really tender. I don't have much experience with roasts or stew meat, but we did cut some into stew meat last time and I need to try it. We grind some up and add beef tallow (get it from a locker plant or the meat dept at your grocery store) and use it like ground beef. We usually use it in chili or sloppy Joes. Goes over better with the kids that way. We grind some without fat and make salami and we also make jerky with ground meat. I've also got a recipe for breakfast sausage, but we haven't tried it yet.

2 Wild ducks
2 Celery stalk
1 Small onion; sliced
2 small Carrots; diced
1 Tablespoon Salt
1 gallon Water
1-1/4 cups Vegetable oil
1 cup Flour
2 cup Onion; chopped
2 cup Celery; chopped
1/2 Tablespoon Black pepper
1/4 teaspoon Red pepper
1 pound Smoked sausage
24 Oysters
1/2 cup Scallions; sliced
1 cup Bell peppers; chopped

STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.

STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes.

Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. 8 Servings

1 bottle California port
1 cup freshly squeezed orange juice
Juice of 1 lemon
1/4 cup chopped red onion
3 tablespoons chopped red bell pepper
2 cloves garlic, minced
2 tablespoons blackberry jam
1 tablespoon peach chutney
1 tablespoon liquid beef bouillon
1 1/2 teaspoons Worcestershire sauce
1/2 cup cold butter, cut into small pieces
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
3 wild ducks (or 2 domestic ducks), cut in half along the backbone

In a saucepan, combine port, orange juice, and lemon juice. Simmer over medium heat for 15 minutes. Stir in onion, bell pepper, garlic, blackberry jam, chutney, bouillon, and Worcestershire sauce. Reduce heat to low and reduce by half. Strain and discard solids. Return port mixture to saucepan and continue to simmer over low heat until very thick. Add butter, a little at a time, whisking well to incorporate after each addition. Season with salt and pepper and stir in parsley. Place sauce on top of a double boiler over warm, not simmering water. Do not let sauce get too warm or it will separate.

Prepare the grill. Season duck halves with salt and pepper. Place on grill, skin-side-down, until well browned. Turn over and grill until done. Spoon sauce over sliced duck. serves 6 to 8

1 gallon water
2 onions, peeled and sliced
2 teaspoons sage
2 teaspoons celery salt
1 teaspoon black pepper
Accent
5 Tablespoons butter per duck

Allow at least 1/2 duck per person to be served. Salt ducks, in large pot, combine: water, onions, sage, celery salt, black pepper, Accent and 5 tablespoons butter per duck. Place ducks, sage, onions, and celery salt in water and cook gently for 4 to 5 hours. Test often for doneness, since age of ducks will determine cooking time. As ducks become tender remove from water and place in roasting pan. Reserve stock. Put 1 tablespoon butter inside each duck. Sprinkle inside and with Accent and black pepper. Baste pan of ducks with 2 cups of stock. Add 4 tablespoons of butter per duck. Brown slowly for 20 to 30 minutes in 250 degree oven, basting often. Serve with Orange Sauce.

ORANGE SAUCE:
One 6-ounce can frozen orange juice
One 10-ounce jar red currant jelly
juice of 2 lemons
2 tablespoons ginger marmalade (substitute orange marmalade if necessary)

Combine in top of double boiler above ingredients. Heat thoroughly. When dissolved and smooth, serve hot over roast duck.

Wild Turkey Breast
Small Bowl of Buttermilk
Baggie of flour
Salt (to taste)
Black Pepper (to taste)
Oil
Butter

Best if prepared outdoors in the turkey camp.

Cut breast into strips about 1 inch thick and 1 inch wide. Dip the strips in the buttermilk and drop them into the baggie containing the flour, salt and black pepper mixture. Shake to coat the pieces with the flour mix.

Heat oil and butter, (1/2 oil and 1/2 butter mix) in a well "seasoned" cast iron skillet. Slowly fry the strips in the oil until golden brown. Remove and place on paper towels.

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