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Deer

Old Crow's Deer Chili

2-2 1/2 pounds of ground venison
One big spanish onion or vidalia if available
one bunch fresh cilantro (optional)
2 cans of Rotells sliced green chili peppers and tomatoes(I like the hot variety but the mild is ok too)
2 heaping TBS of chili powder-I use ground chilie caribe powder that is put out by one of the Mexican food companies-its medium hot
2 heaping TBS of Cumin-(sometimes more)
2 cans of Kidney Beans-one dark and one light
2 cans of tomato sauce

Texas Chili

4 lbs. meat (any kind)         			1 tsp. black pepper
2 beers or 750ml zinfindel			1-3 tsps. oregano
2 Jalapeno peppers (chopped)	                                1 tbsp. cumin powder
2-4 tbsps. chili powder			1 tbsp. salt
4 cloves crushed garlic			1 16 oz. can tomato sauce
1 tbsp. finely chopped green onions		2 tbsps. chopped bell pepper

Mix all the meat in a large kettle.  Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer or wine and all of the seasonings.

Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally. 

Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses. 

Jerky

Buck's Deer Jerky

Chicken Fried Venison Steaks

Before placing steaks in skillet  beat with a meat mallet or edge of a plate, and dust in flour.  Dip in buttermilk.  Dust again with flour, salt, and pepper.  Fry in virgin olive oil until brown.  Make gravy after steaks have been removed from pan by adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet.  As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added.  Stir contantly until thick and creamy.   Add salt and pepper to taste.

Backstrap Steaks

8 butterfly backstrap steaks
(or other tender boneless steaks)
1 package of Knorr French Onion Soup Mix
1 package of Knorr Tomato with Basil Soup Mix
1 cup of water

Place the steaks in a sheet of foil (heavy duty preferred), one steak deep. Sprinkle half of
the tomato soup mix over the steaks. Follow with all of the onion soup mix and then with the
the remaining tomato soup mix. Begin to seal the foil. Just before completely sealing, add
the water and finish sealing. Bake in a 250 degree oven until the steaks are done to your
preference.
 

Venison Pot Roast

Ingredients:

• 2-3 lbs. Venison Roast
• 1/2 cup Balsamic Vinegar (This is the key to eliminating the "wild" taste)
• Garlic Powder (or fresh Garlic if you have it)
• 2 whole Onions (Scallions or even wild onions work well also)
• 2-4 Potatoes (skin should be left on)
• 2-4 Carrots (Sliced)
• 1 dash of Worcestershire sauce
• 2 teaspoons tarragon
• Water
• Salt (optional)
• Corn Starch (optional)

Take the roast from the freezer and thaw overnight in the refrigerator. Carefully rinse roast, then soak in salt water and ice for 15-20 minutes - repeat this step at least twice. Place roast in Crock Pot or other slow cooker. Add Balsamic Vinegar, Garlic Powder, and salt to taste, Tarragon, and 1 or 2 dashes of worcestershire sauce. Cut Onions into quarters, Carrots into slices 1/4" thick (quantity depends on the number of servings required), Cut potatoes into large cubes (quantity depends on the number of servings required), add these to the pot. Add water until all ingredients are covered . Cook in on medium heat for 6-8 hours, while occasionally stirring. When done remove meat (it should fall apart) and vegetables from pot and place on serving platter. Mix 2 tablespoons of corn starch with cold water and add to gravy in pot. Bring this to a boil and allow to thicken (it may require 2 rounds of corn starch), then pour over meat and vegetables. Feeds 6-8 hungry people.

Venison Stroganoff

Ingredients

• 2 lbs. Venison round steak
• 2 Packets Lipton's Onion Soup
• 2 0r 3 cans Brown Mushroom Gravy
• 2 Whole Onions
• 2 Cans sliced Mushrooms
• 1 container Sour Cream
• 1 or 2 packages Wide Egg Noodles
• 2 Bay Leaves
• Garlic Powder
• Vegetable or Garlic spiced Olive Oil
• Salt
• Black Pepper
•  

As per previous recipes clean and soak meat. Any cut may be used but round steak is the easiest. Cut meat into thin (1/4") strips, 3-4" long . Place 1 or 2 tablespoons of garlic spiced oil (or add dash garlic powder to vegetable oil) into frying pan. Turn stove to high, when oil is hot braise meat until brown (do not try to completely cook meat at this point). When finished pour meat and juice into slow cooker or electric skillet. Add onion soup, brown mushroom gravy, onions (cut into approximately 8 sections), mushrooms, and bay leaves. Bring mixture to simmer and allow to cook for one hour minimum (if in electric skillet you may need to add water to keep gravy from thickening to much). After mixture has simmered for a while taste and add pepper (with soup mix you shouldn't need salt but who knows?). About 25 minutes before you are ready serve fill stockpot 2/3rds full of water and place on stove. Add 1 tablespoon of oil (either) and 1 teaspoon of salt, then bring to boil. Add noodles and cook until done. Pour into colander and drain. Place noodles on plate and cover in stroganoff, Add sour cream to taste, garnish, and serve. Goes extremely well with French bread and a good Cabernet Sauvignon. Serves 4-6 persons.

Barbecued Venison Ribs

2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c Worcestershire sauce
1/2 c maple syrup
1/2 c brown sugar
2 md onions - diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin meat attached
Freshly ground black pepper to taste

Preheat oven to 325°F. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350°F and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.

Venison Meat Loaf

2 pounds ground venison
1/4 tsp garlic powder
1 pound of bacon, fried and crushed
1 tsp dry hot mustard
1 cup bread crumbs
1 16-oz canned stewed tomatoes
1 cup chopped bell pepper
2 slightly beaten eggs
1 tsp black pepper
1 large onion chopped

Preheat oven 300 degrees. Mix all ingredients together. Shape into a loaf and place in a baking dish. Cover with foil as to prevent burning. Cook for 2 hours. After 1-1/2 hours drain off fat and cook additional 1/2 hour.

Venison Backstrap Wraparounds

Recipe courtesy of The Texas Gourmet
Ingredients :

1 loin Venison backstrap (venison backstrap may be substituted with pork tenderloin or filet mignon)
14 to 16 slices thin sliced bacon
1 large purple onion-peeled and quartered lengthwise then half the quarters lengthwise again.
6-8 large fresh jalapenos-stemmed, seeded and cut in 1/4 lengthwise
1 lb. cake pepper jack cheese- sliced into 1/8 thick by 2"x1/2"wide slices
1 box round toothpicks- remove from box and place in a bowl of water

Remove all sheath, membrane or skin from backstrap. Cut into 12-14 3/4 " thick steaks. Place each steak one at a time on a cutting board. Cover with saran wrap and lightly strike with a tenderizing mallot(shallow stippled faced down), until 1/4" thick. Be careful and try to keep from pounding holes through the meat. Spray with olive oil spray and set aside.

Separate purple onion ito 1-2 piece sections-approximately 12-14 sections.

Preparation:

Take 1 slice of tenderized backstrap in one hand.
Lay a purple onion slice in center of meat-inside up.
Place a slice of cheese on onion piece.
Lay a jalapeno quarter face down on cheese.
Carefully roll the meat around vegetables and cheese.
Wrap a slice of bacon around the wrap carefully from one end stretching the bacon slice as you wrap, around the meat until you have sealed the whole wrap. Carefully fold in and seal the ends with the moistened toothpicks.


Baste:

Basting brush
1-jar Texas Gourmet Jalapeno Kiwi Jelly
2 T olive oil
1 cup merlot or other dry red wine
2 T Black pepper
1 T sesame seeds
2 T soy sauce
1 T coarse mustard
2 cloves fresh garlic-minced
Heat basting marinade ingredients in a sauce pan until well blended. Remove from heat.

Grilling:

Grill over a mesquite charcoal, or gas fire on medium/high heat. Place the wraparounds indirectly over the heat. Baste liberally, then cook covered for 3-5 minutes per side. Continue basting when turning. When bacon is done, place the wraparounds on a platter and carefully remove all toothpicks.

Jalapeno Kiwi Glazed Ribs

Recipe courtesy of The Texas Gourmet

Makes One Rack of Ribs

Rub:

1 T garlic powder
1 T Paprika
1 T Black Pepper
2 T Brown Sugar
1/3 T Cayenne Pepper

Mix ingredients
together in a bowl.

Baste:

1 Jar TXG Jalapeno Kiwi Jelly
4 oz. Orange Juice
1 T Cooking Oil
1 T Soy Sauce
2 Cloves Fresh Garlic Minced

(Mix above Baste ingredients together in a small sauce pan and heat @ medium heat for 5-6 minutes.)
Remove from heat.

Preparation:

Spray entire surface of ribs with olive oil spray - Pam, etc.

Generously spread rub on both sides of ribs - cover & place in refrigerator.

Allow ribs to set 2-3 hours before cooking.

Place ribs on smoker or pit with indirect heating - approximately 1.5 hours @ 250 - 275 degrees. Don't turn the ribs or baste yet. I recommend 2/3 mesquite and 1/2 hickory smoking wood.

Baste the ribs liberally with the basting sauce. Wrap them in heavy duty foil, but leave a small opening at the top center.

Allow to keep cooking @ 250 - 275 degrees for another 2 - 2.5 hours - basting every 30 minutes or so.

Remove from heat and open the foil. Return ribs to pit for 20 minutes to finish them off. Allow the ribs to cool for 5 minutes before slicing.

Drizzle with remaining basting juices.
 

 

Duck

Arkhunter's Grilled Duck Breasts

Take the breasts from as many ducks as you want to cook and butterfly them. (Cut them almost in half) Marinade them overnight in Italian Dressing. Take them out and inside the cut, place slices of jalapenos, bell pepper, and onions. Season with garlic powder and Tony Chechere seasoning. Wrap in bacon and secure with toothpicks. Grill over low heat. Just before they are done, add your favorite bbq sauce.

Crock Pot Duck

2-3 Ducks, cut-up 1 can cream of chicken soup (or cream of mushroom) 1 envelope Lipton's Onion Soup mix Place duck in crock pot. Mix soup & onion soup mix together. Pour over duck. Add potatoes, carrots, sliced onion, if desired. Cook on low 6-8 hours.

Duck Stew

1 quart duck meat; skinned, boned and cut into 1 inch cubes
2 cans or bottles flat beer
1/4 cup Worcestershire sauce
1/3 teaspoon freshly ground black pepper
6 garlic cloves, minced
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
2 medium carrots, diced
2 stalks celery, diced
2 medium red potatoes, skin-on; diced into 1 inch cubes
1 14 1/2 ounce can diced tomatoes (with juice)
2 quarts beef broth

Combine beer with next 3 ingredients in a glass or plastic bowl.  Add duck, toss gently, cover and refrigerate for 6 to 12 hours.  Remove duck from marinade, reserve marinade. Heat oil in a heavy-duty stock pot over medium-high heat.  Add duck and cook until browned evenly.  Add onion, carrots and celery.  Cook for 3 to 5 minutes.  Add potatoes, reserved marinade, diced tomato and broth.  Bring to a boil, then reduce heat to low, cover and simmer until duck falls apart when poked with a spoon, about 2 - 3 hours.

Duck Gumbo

2 - 3 large ducks, such as mallards; cut into serving-sized pieces
1 pound andouille or linguica sausage
1 cup vegetable oil
1 cup flour
2 medium onions, finely chopped
1 bell pepper, finely chopped
4 stalks celery, finely chopped
10 garlic cloves, minced
2 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon dried basil
1/4 cup Worcestershire sauce
1 tablespoon salt
1 10 ounce package frozen okra
2 15 ounce cans diced tomato
5 cups beef broth

*** Tabasco to taste
*** warm cooked rice

Heat 1/4 cup of the oil in a large heavy-duty stock pot.  Add duck and sausage
and cook until evenly browned.  Remove sausage and duck.  Add remaining oil and stir in flour.  Continue to cook while stirring until oil and flour mixture (roux) is medium to dark brown.  Add onion, bell pepper, celery and garlic and cook for 2 – 3 minutes while stirring.  Add remaining ingredients except Tabasco and rice and stir well to blend.  Bring to a boil and then reduce heat to simmer.  Slice sausage into bite-sized pieces.  Add to pot with browned duck.  Cover and simmer for 2 hours or until duck is very tender.  Check occasionally to make sure that there is enough liquid to keep gumbo from burning.  Thin with water or additional beef broth if necessary.  Season to taste with Tabasco and serve in bowls over rice.

Another one for Duck Gumbo

Ingredients

• 4 Duck Breast Fillets
• 4 Boneless Skinless Chicken Fillets
• 2 Polish Keilbasa
• 15-20 (31-40 count) peeled,deveined Shrimp
• 2 packages of frozen Gumbo Vegetables (This is where I cheat)
• 2 cans Whole tomatoes
• 1 whole chopped Onion
• 1 teaspoon Margarine
• 1 tablespoon Worcestershire Sauce
• Garlic Powder
• Garlic Salt
• Chili Powder
• 2 teaspoons Thyme
• Black Pepper
• Red Pepper
• Habenero (or Tobasco) sauce
• Salt (optional)
• Water
• Rice, whole grain

Thaw duck fillets, chicken breast, and shrimp in refrigerator overnight. Soak duck fillets in salt water and ice for 20 minutes- repeat this step at least twice. Cut keilbasa into 3/4" thick slices, chop onion into small sections. Place meat, vegetables, tomatoes, margarine, worcestershire sauce, thyme, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to simmer for one hour. At this point sample a little broth, depending on how spicy you want your gumbo, you add small amounts of chili powder, garlic powder/salt, and pepper(s). Also begin to shred both the chicken and duck using a large spoon cutting with the grain of the meat. Remember to allow gumbo to simmer for a while in between additions of spices. Allow gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix (gumbo is one of those dishes that gets better the longer it cooks and is really good when reheated the next day). Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over rice. Serve 8-10.

Honey BBQ Duck Strips

Cut breast of ducks into strips about 4-5 inches long. Take a few eggs and beat them and dip the strips in them. Then roll the strips in flour and toss em in a frying pan with a little vegetable oil and fry them until there done. Mix the BBQ sauce of your choice and honey of your choice together and roll the strips in them.

Turkey

Chef Williams' Famous Fried Turkey Recipe

Courtesy of Cajun Injector

INGREDIENTS

16 .oz of Cajun Injector ® Marinade
12 .LB Turkey
Cajun Injector ® Cajun Shake
3-4 Gallons of cooking oil

DIRECTIONS

1.Remove giblets and rinse turkey with warm water. Drain cavity completely.
2.Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.
3.Shake marinade well. Pour needed marinade into separate container and draw into injector.
4.Inject turkey with approximately 4 oz. of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. . Inject 2 oz. of marinade into each thigh and drumstick. Use about16 oz. of marinade per turkey. Use about 12 oz. of marinade for a bone in turkey breast.
5.Sprinkle outside of turkey and cavity generously with Cajun Shake� (seasoned salt)- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350° F.
6.Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350° F slowly lower (very slow) basket in to oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.
7.Deep-fry whole turkey at 3 * minutes per pound and deep fry a bone in turkey breast at 8 minutes per pound at 350°F.
8.When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and ENJOY YOUR DELICIOUS FRIED TURKEY.

Barbecued Smoked Wild Turkey
The Cook: Sharon Watson

INGREDIENTS

Bird (wild or domestic):
About 10 - 12 pounds, whole
(If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients)

Liquid to be injected into the bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer

Paste to be massaged into the bird:
3-4 garlic cloves
1 Tablespoon salt
1 Tablespoon coarse pepper
Pinch of cayenne
1 Tablespoon garlic-flavored oil

The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.

To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.

Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.

Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator.

The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F.

Wrap the bird in wet cheesecloth and secure the ends.

Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet.

After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard.

Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil

After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can.

When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing.

Serve with your favorite store-bought or home-made barbecue sauce!
-- Sharon Watson

Rabbit

FRIED RABBIT

2 wild rabbits
Water
Juice of 1 lemon
Salt, pepper, and nutmeg
Egg, beaten
Bread crumbs
Fat for frying
Parsley
Green peas
Toast

Dress and disjoint 2 rabbits. Wipe clean and parboil 10 minutes in water containing lemon juice. Drain. Season with salt, pepper, and very little nutmeg. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the fat hot enough so a 1-inch cube of bread is brown in 60 seconds).

Crock Pot Rabbit

2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry

Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours.  Remove rabbit from pot.  In a separate bowl, combine sherry and corn starch.  Pour into crock pot to thicken the sauce.  Return rabbit to the crock pot and mix.  Servings: 6-8 

Squirrel

Barbecued Squirrel

SERVES 4-6

2 squirrels, cut in pieces
3/4 cup red wine
1 cup water
salt and pepper
2 bay leaves
2 large onion sliced
1 cup baby carrots
1/2-2 cups barbecue sauce

In a kettle boil, then simmer, the squirrel pieces in the wine and water with the rest of the ingredients except the barbecue sauce.

Cook covered for about an hour. Remove pieces, place in a baking dish, and cover with the sauce. Bake in a preheated 325 degree oven for another 45 minutes.

Squirrel Stew

1 squirrel, cut into 7 pieces
flour
salt and pepper
2 1/2 Tb. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice

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 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.

 

Coon

 

Coon sauce piquant

submitted by mashunter18

about 5 pounds raccoon meat no fat ROUX: 3 tbsp vegetable oil 3tbsp flour VEGETABLE MIX: 1.5 cups chopped up onions .5 cup celery .5 cup parsley 1 cup chopped green pepper 2 cloves garlic 1 28 ounce can chopped whole tomatoes save the juice or you can chop regular tomatoes but the can is much easier 1 cup water 1 t-spoon salt .5 T-spoon cayenne pepper 1) cook raccoon pieces in a pressure cooker, remove from cooker let cool down 2) heat oil in saucepan over medium heat, stir in flour about 15 minutes or until golden color 3)mix in everything else except meat, heat to boiling, reduce to medium-low cook, uncovered for 1 hour, stir occasional, sauce will thicken 4)when sauce thickens make sure meat is off bones, add to sauce, cook about 5 minutes until heated through. Serve over rice

 

Dove

Dove and Gravy

Take five to eight doves and breast them out. 
Cut the halves into small bite sized pieces. 
Put two cups of flour, a teaspoon of pepper and a little salt into a paper sack.
Add the dove meat and shake until the pieces are well breaded. 
Brown the dove meat, then put it on a paper towel to drain. 
Make yourself a thin white gravy, add the dove pieces, stir until thick. 

Wild Hogs

Wild Pig Oven Roast
 

1 Pork shoulder or butt roast

1 16oz can crushed pineapple in syrup

1 teaspoon salt

¼ teaspoon oregano

¼ teaspoon pepper

Dash of white pepper

Trim off any exposed fat. Rub salt, pepper, and oregano into the meat. Place the meat into a large roasting bag. Pour the can of pineapple over the meat, juice and all. Remove all air from bag and seal.

Wrap the meat several times with aluminum foil it is important that it is sealed completely.

Place the meat in a oven roasting pan, cover and cook at 200 degrees for 8-10 hours. Let stand for 10 minutes and serve.

Sauces/Marinades

Deer Steak Marinade

1tsp. marjorum
1tsp. rosemary leaves
1tblsp. sugar
1tblsp. wine vinegar
2tblsp. ketchup
1tblsp. worcester sauce
1/2 cup oil
1/2 cup wine
 

DEVILED BARBEQUE SAUCE:
submitted by Doe

1/2 cup sliced or chopped onion
1/2 cup catsup
2 cloves garlic crushed by a fork with 1/4 tsp salt
2 tsp Worcestershire sauce
1 tsp prepared mustard
1/4 cup oil
1/2 tsp chili powder( more or less, depending on how devilish you want to get)

SOUR CREAM SAUCE:
submitted by Doe

1/2 cup sour cream
1/4 tsp onion salt or salt
1 TBL. bottled onion, or garlic juice

Beat together and serve cold or beat together and stir into defatted pan juices of any wild game or fowl. If u like sour cream, you'll love this simple, delicious sauce....
 

Cheese Sauce:

1 can cheddar cheese soup
1/2 cup sour cream or undiluted evaporated milk
1/4 pound cheese, diced in small pieces
2 TBL sherry, if wine flavoring is wanted
salt and pepper to taste.

Beat together cream and soup, add diced cheese and heat over low heat until cheese is half melted. ( I like cheese lumps to remain). Taste for seasoning and pour over loaf.

HORSERADISH SAUCE:
submitted by Doe
1/2 cup sour cream
1 tsp. prepared horseradish
1 tsp. onion juice
Onion salt to taste( plain salt if u have no onion salt)

Beat ingredients together and serve with game...

 

This page will always be under construction. Ill post more recipes as people send them to me. If you have a favorite way to cook any type of wild game and would like to have your recipe added here, send it in an email to mailto:webmaster@thesouthernoutdoorsman.com?subject=recipe