Grouse soup

What you need
2 ruffed grouse
2 quarts water
2 cans Campbell chicken and rice soup
4 stalks celery
4 large carrots
1 medium onion
A pat of butter or margarine
1 cup uncooked rice
Salt and pepper to taste

What you do
Strip meat from the breast and legs of the birds and dice into small pieces. Discard bones.
Saute celery and onion in butter or margarine.
In a big soup pot, dump in grouse pieces, water, chicken and rice soup, celery, carrots and onion. Bring to a boil and simmer for about 2 hours.
Add rice and simmer for another half hour.
Season with salt and pepper to taste and then enjoy.



Grilled woodcock breasts

What you need
4-5 woodcock breasts
Lemon juice
Soy sauce
Salad dressing

What you do
Marinate woodcock breasts for 5 minutes in lemon juice, soy sauce and salad dressing.
Grill until center of breast is juicy.
Add salt and pepper to taste, if desired.

Slow-cooked wild game

WHAT YOU NEED
Choice of venison, duck, pheasant, grouse, squirrel or rabbit
Choice of salt
1/2 cup cider vinegar, or 1/2 cup buttermilk
Flour
Seasoning of choice

WHAT YOU DO
Overnight, soak cleaned and dressed game in refrigerator in choice of one of the following: salt water, cider vinegar or buttermilk. If using vinegar or buttermilk, use enough water to cover the meat in the mixture.
The next day, make a dry mixture of flour and seasoning of choice. Dredge meat in dry mixture. Brown meat under high heat in a heavy skillet.
In a slow cooker, add a can or two of cream of mushroom soup or dry onion soup mix with a half-cup of water.
Cook on medium for eight hours and the tender morsels will fall off the bone.
Serve with wild rice or oven-browned potatoes.

SOURCE: Mike Kurre, Minnesota DNR mentoring program coordinator


Southern style squirrel

What you need
2 squirrels, cut into pieces
1/3 cup flour
1/2 teaspoon salt
1 teaspoon sage
2 cups milk

What you do
Mix flour, salt and sage together.
Add milk and mix.
Coat squirrel with mixture and place in sizzling hot frying pan greased by a strip of bacon.
Sear squirrel pieces on all sides.
Remove and roast in baking dish for 2 hours.
Serve immediately.

Juicy venisonburgers

What you need
2 pounds venisonburger
1/2 cup mayonnaise
1/2 cup plain dry bread crumbs
1 envelope Lipton onion soup mix

What you do
Combine mayo, bread crumbs and soup mix in a bowl.
Mix mayo mixture into ground beef and shape into patties.
Grill on low heat until done.
Serve burgers on buns.