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Roasted Mallards MallardsApplesOnionsOrangesLawry’s Seasoned SaltLemon pepper seasoningRoasting bags Wash, dry and salt cavity of mallards. Stuff cavity with quartered apples (unpeeled), peeled onions and unpeeled oranges. Sprinkle duck skin with Lawry's and lemon pepper and place in cooking bags. ...

 


Sage-Grilled Duck Breasts Start with young duck breasts from either wild or domestic birds. 4 duck breast halves, about 4 to 5 ounces eachSalt and freshly-ground black pepper1/4 cup unsalted butter, softened1 tablespoon fresh sage leaves1 garlic cloves, choppedAdditional fresh sage leaves Fire up ...

 


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 ...

 


Smoked Wild Duck Wild ducks (allow 1 duck per person    for hearty eaters)SaltPepperButterRed WineApplesOnions Soak 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 ducks with unpeeled apples and onions. Use a pit ...

 


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, ...

 


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, ...

 


Squirrel Mulligan 6 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 pepper3 tablespoons granulated sugar1 cup bread ...

 


Sweet and Sour Elk 1 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 teaspoon pepperHot cooked rice In a bowl, ...

 


Tipsy Duck 2 wild ducks1 onion, quartered1 apple, quartered1 orange, quartered1 1/2 cups butter (no substitute)1 cup dry sherry1/2 cup bourbonCooked wild or white rice Rinse cleaned ducks. Stuff with onion, apple and orange pieces. Melt butter in a heavy Dutch oven. Add sherry and bourbon. Place ...

 


Venison Bowl of Red 4 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 1/2-inch cubes2 cups beef broth2 cups ...

 




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