Wild Game Recipes

Spring perch fillets in the oven

What you need
2 pounds fresh perch
Lemon pepper
Bread crumbs
1 tsp seasoned salt

What to do
Preheat oven to 350 degrees.
Line shallow baking pan with aluminum foil.
Spray baking Pam on foil and place fillets skin side down.
Shake lemon pepper and seasoned salt over fillets.
Bake fillets for 6-12 minutes until flesh is just firm.

Super Bowl venison chili

What you need
Cooking spray
1 1/2 pounds ground venison
1 1/4 cups chopped sweet onion
1 bell pepper
4 garlic cloves
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
16-ounce can diced tomatoes, undrained
16-ounce can chicken broth
1 tablespoon tomato paste
16-ounce can dark kidney beans, rinsed and drained
Shredded cheddar cheese

What you do
Spray bottom of Dutch oven, add venison burger and brown.
Remove venison burger and keep warm.
Add onion, bell pepper and garlic to dutch oven and heat until tender.
Add venison, chili powder, salt and pepper, diced tomatoes, chicken broth, and tomato paste and bring to a boil.
Cover and simmer for about 30 minutes.
Add kidney beans and cook uncovered for another 15 minutes.
If desired, place shredded cheddar cheese on top when serving.

Pheasant in wine with mushrooms

What you need
1 pheasant, cut up
1 onion, sliced
1/2 cup sherry
1/2 lemon, sliced thin
1 can condensed mushroom soup

What you do
Cut pheasant into frying pieces and brown in fry pan.
Remove and place in a baking dish.
To the liquid in the frying pan, add sherry and pour over pheasant.
Place onion and lemon over pheasant.
Cover and bake until tender at 350 degrees.
Make gravy by adding condensed mushroom soup to liquid in baking dish.
Serve at once.

Dad's venison meat loaf

What you need
2 pounds ground venison
1 package Lipton dry beefy onion mix
1/2 cup chopped onion
1/4 cup chopped celery
1 cup soft bread crumbs
1/4 cup chopped celery
1 cup milk
1 egg, beaten
1 teaspoon salt

What you do
Mix ingredients together and form into a loaf.
Spray bottom of roasting pan and add loaf.
Bake uncovered in 350-degree for about 1-1/2 hours. Midway through, cut loaf in half and cover with tinfoil.

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Smothered pheasant

What you need
2 pheasants, cut up in pieces suitable for frying
Salt and pepper.
Butter or oleo
1/2 cup cream

What you do
Roll pheasants pieces in flour, salted and peppered.
Brown pheasant slowly in enough butter or oleo to cover the pan about 1/4 inch deep.
Dribble cream over pheasant about every half hour until done.
Cook on low heat.
Serve with wild rice.

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Grilled brookies

What you need
6-8 whole brook trout.
8-ounce bottle of Caesar salad dressing.
2 tablespoons chopped parsley.

What you do
Make 3 light slashes on each side of trout.
Pour dressing into 9- by 13-inch baking pan. Stir in parsley.
Place fish in dressing and coat both sides. Cover and refrigerate for 3-4 hours, turning occasionally.
Remove fish from marinade and place in grill basket.
Cook over medium heat in covered grill, basting frequently with leftover marinade.
Grill about 10 minutes or until fish flakes easily with fork.

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Sunday Supper Shrimp Salad Bowl

What you need
2 1/2 cups cooked shrimp, cleaned and halved
1 cup cooked peas
1/2 cup chopped celery
2 hard cooked eggs, sliced
1 small cucumber, pared, scored and sliced thin
1 small head lettuce, shredded
French dressing

What you do
Have ingredients chilled and combine all except French dressing in a salad bowl.
Add dressing and toss until salad is lightly coated with dressing.
Garnish top with a few whole shrimp.

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.

Grilled goose breasts

{jcomments on}WHAT YOU NEED
2 cups beer, of your choice
1 1/2 teaspoons Worcestershire sauce
1/2-1 teaspoon garlic salt or 1/2-1 teaspoon garlic powder
Salt and pepper
1/2 teaspoon paprika
1/2-1 teaspoon meat tenderizer
4 goose breasts (about 2 pounds)
Oil to brush on during cooking (optional)

Score meat and rub seasonings into breasts on both sides.
Place in a glass dish or plastic bag and pour beer over. Marinade for about 1 hour in refrigerator.
Grill over medium/low to medium heat or broil in oven until just slightly pink inside. If meat starts to look a little dry, brush lightly with oil.
Slice and serve.

Wild duck with mushrooms

What you need
Wild duck
1 onion sliced
1/2 cup butter or drippings, salted
1 cup fresh mushrooms, sliced
2 tablespoons flour
1/8 teaspoon thyme
2 cups water
1 bay leaf

What you do
Cut duck into pieces.
Brown duck with onion and fat in a skillet.
Add salt, pepper, water and bay leaf.
Cover and cook 1 1/2 hours.
Saute mushrooms in another pan. Add flour and thyme.
Add mushrooms to duck and continue cooking for 30 minutes.
Serve with wild rice.

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