Recipe via MasterCook

       3 lb Venison, round steak
     1/2 c  Flour, for dredging
     1/2 ts Salt, for dredging
       1 ts Dry mustard
     1/2 ts Black pepper, for dredging
       1 tb Bacon grease
       1 sl Bacon, fry crisp & crumble
       1 can Stewed tomatoes
       1 md Onion, chopped fine
       1 lg. Carrot, chopped fine
      12 oz Beer, dark beer is best
       1 tb Worcestershire sauce
     1/2 ts Marjoram, or thyme
       2 c  Beef bouillon
       1 tb Brown sugar
            Salt & pepper to taste

   Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure
   pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and  thick. 

   Recipe by: Outdoors Recipe Page 
    Deborah Kirwan

       3 lb Venison roast
       1 c  Catsup
       1 tb Salt
       2 tb Worcestershire sauce
     1/4 c  Vinegar
       1 tb Butter
     1/8 ts Cinnamon
       3    Slices lemon
       1    Onion, sliced thin
     1/8 ts Allspice

   Sear 3 pound roast of venison in frying pan.  Mix  remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes.  Cover venison with the sauce and roast in moderate oven (350 degrees F.).  Cook 1 1/2 to 2 hours - turning occasionally.

  Agricultural Extension Service The University of Tennessee  Institute of Agriculture 
LARRY CHRISTLEY

Preheat oven to 350 degrees.  Sauté onions in butter, then add meat and brown.  Add remaining ingredients, saving some cheese for the top and simmer for 10 minutes.  Pour into a casserole dish, top with the remaining cheese.  Bake at 350 degrees until cheese is melted.  Serve with tostodas or corn chips.

Chili Pepper Magazine

       4    Venison fillets (6 oz ea.)
       1 tb Green peppercorns
       3 oz Bourbon whiskey
            Salt
            Freshly ground pepper
       1 Chopped shallot
     1/4 c Red wine
     1/4 c Heavy cream
       2 tb Butter
       1 TBS. Chopped fresh chives, thyme
            -or parsley

   Soak green peppercorns in bourbon for 30 minutes or longer.  Heat butter in a sauté pan. Salt and pepper the venison on both sides and sauté quickly, about 2 minutes per side (depending on thickness) for medium rare. Remove from pan and keep warm.

   Add shallots to pan juices; cook 1 minute. Add green peppercorns and bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy cream and continue cooking until sauce coats the back of a
   spoon. Add herbs and any meat juices. Serve sauce over venison.

Recipe via Meal-Master 
 

   1 1/2 lb VENISON, ground
       2 c  SOUR CREAM, divided
       2 tbs. CATSUP
   1 1/4 tsp. SALT
     1/4 tsp. PEPPER
     1/2 ts GARLIC SALT
     1/2 tsp. OREGANO
       1 tsp. OIL
       1 tsp. WATER
       2 tsp. DILL WEED
            -PAPRIKA

   Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts.   Brown meatballs in hot oil. Pour off any excess oil. Add  water, cover and simmer 15 minutes. Remove meatballs to your serving dish.  Combine remaining sour cream, salt and dill in skillet in
   which meatballs were cooked. Heat through and pour over  meatballs. Sprinkle with paprika.

   Serve with rice or noodles.

Recipe via Meal-Master

I lined a cooking bag with the meat, in a pan. Then I seasoned the meat with dry onion soup mix ~ not too much, though.  I drained a 14 1/2oz. can of stewed tomatoes, and covered the backstraps with the tomatoes. Save the juice!  Then, I sliced up a green pepper, seeded it, then arranged the "rings" on top, and then added some fresh sliced mushrooms.  Then mixed the tomato juice, 1 Tbsp. corn starch and 1 Tbsp. of steak sauce, until it was smooth. Poured it over the entire dish. 
I should have taken a picture ~ it looked beautiful. It might have something to do with the fact I was getting hungrier by the minute.... 
I closed the bag, and placed it in the preheated (350 degrees) oven for an hour.

It was delicious!!!!!! I didn't need a knife to cut the meat. It was S-O-O-O tender!

Submitted by Chairman

Modify ingredients to fit your pizza size

Pizza Crust Dough, formed into the pizza pan size of your choice
Refried Beans
Ground Venison, cooked and seasoned with taco seasoning
Cheddar Cheese
Lettuce, chopped
Black Olives, sliced
Chopped Onion, optional
Chopped Tomatos
Salsa

Spread the Refried Beans on your pizza crust dough.  Sprinkle the ground seasoned venison on top of refried beans and then top with cheddar cheese.  Bake at 400 degrees until cheese is bubbly and crust is brown.  Remove from oven and top with remaining ingredients.

Submitted by Dawn Lewis

Fresh crappie fillets 
Medium Salsa (or your preference) 
Shredded cheddar or monterey jack cheese 
Chopped green onions
Instructions:

Line small baking pan with aluminum foil. Place fillets in pan and cover with salsa. Cover with foil and bake at 350 for approximately 15 minutes. Open foil and cover fillets with cheese and chopped green peppers. Return to oven and heat uncovered until cheese has melted

Submitted by Tom Allen

1 pound crappie fillets 
1 cup instant potato flakes 
1/3 cup flour 
2 eggs 
Salt and pepper 
Vegetable oil 
Other seasonings 
Instructions:

Combine flour and any other seasoning you wish to include in a medium sized bowl. Add salt and pepper per your preference. In another, smaller bowl, beat eggs until smooth. Pour a generous amount of potato flakes onto a plate or other flat surface. Roll fillets in seasoning mixture, dip in eggs to wet surface, and then roll in potato flakes, completely covering fillets. Fry in oil in a medium sized skillet, turning once, until golden brown. 

Submitted by Tom Allen

1 pound fillets
1/4 cup milk 
1/2 cup flour or pancake mix 
1 cup cornmeal 
1 tb cajun seasoning 
1/2 tsp. salt 
1/4 tsp. pepper 
Instructions:

Mix flour, milk, and egg in a small bowl. Mix cornmeal, cajun seasoning, salt, and pepper in another small bowl. Dip fillets in wet mixture to completely wet surface, then roll in dry mixture. Fry fillets in oil in a medium sized skillet until both sides are golden brown. Serve with with pepper or tobasco

Submitted by Tom Allen

I pound ground Wild Turkey Breast
1/2 Tbsp. oil
5 eggs, scrambled (use desired seasoning)
1/2 cup Cheddar cheese, shreded (or Monterey Jack )
10 flour torillas
1 cup cooked hash browns optional
Salsa, onions, jalapenos, avocado optional

In a large nonstick pan, heat oil over medium high heat. Add the ground Wild Turkey Breast to the pan. Stir frequently, crumbling the turkey. Cook until meat is tender and not dry. Turn off heat and tilt pan to drain away the oil. Remove from pan and set aside to keep warm. Assemble the burritos by dividing all ingredients equally among the tortillas, sprinkling the cheese on top of the warm turkey. Add your favorite fixings and close the tortillas, tucking in the ends. Another method is to scramble the eggs into the ground turkey pan, after the meat is cooked and the oil has been drained off. This imparts a nice flavor to the eggs.

Note: If using hash browns, add and cook them with the sausage. Cook until tender. 

Submitted by Dawn Lewis

1/2 Wild Turkey Breast
4 flour tortillas, 10 inch
6 cups Chinese cabbage, shredded
1 medium red bell pepper, thinly sliced
1/2 cup fresh basil, shredded
Lime Peanut Sauce
3 Tbsp. ginger root, shredded
1/8 tsp. cayenne pepper
1 clove garlic, minced
1/2 tsp. salt
3 Tbsp. peanut butter
3 Tbsp. lime juice
 

Mix Lime Peanut Sauce in a bowl. Warm tortillas according to package. Spread one fourth of the Lime Peanut Sauce on each tortilla. Place one forth of the turkey, Chinese cabbage, bell pepper and basil on each tortilla. Roll, slice in half and serve. 

Submitted by Dawn Lewis

1 pound Ground Wild Turkey Breast
3 Tbsp. green pepper, diced
3 Tbsp. fresh mushrooms
3 Tbsp. BBQ sauce (your favorite)
3 slices Mozzarella cheese (or other favorite)
3 slices onion, thin

1 pound Honeysuckle White Ground Turkey
3 Tbsp. green pepper, diced
3 Tbsp. fresh mushrooms
3 Tbsp. BBQ sauce (your favorite)
3 slices Mozzarella cheese (or other favorite)
3 slices onion, thin

Light grill. Pat ground turkey into 6 thin patties on waxed paper. Top 1 patty with vegetables and a cheese slice, staying 1/2 inch inside edge of patty. Spread BBQ sauce to within 1/2 inch of edge of second patty. Place on top of first patty. Seal around edges by pressing together. Grill until meat is no longer pink in the center, 165°F with meat thermometer, turning once. Cover or wrap in foil if patties become too brown on outside. Serve with more BBQ sauce on large bun. 

Submitted by Dawn Lewis

1 pound Wild Turkey Breast (cut into scallopini)
   1/2 cup Italian salad dressing
1/4 cup Italian seasoned dry bread crumbs
1 Tbsp. olive oil

Dip turkey in salad dressing to coat. Roll evenly in bread crumbs. Heat oil in large nonstick skillet over medium-high heat until hot; add turkey. Cook 10-15 minutes or until turkey is golden brown, tender, and no longer pink in the center, turning once.
 

Submitted by Dawn Lewis

The following recipe came from NWTF members Jason and Cheryl Chmielewski of Port St. Lucie, Fla. The dish is an elegant creation of sweet ingredients that brings out the full flavor of the turkey without overpowering it. It is a very simple dish that comes out looking like you spent hours in the kitchen. 

* 1 Turkey Breast
1 Can whole Jellied Cranberries
2 Cups Orange Juice
1 Bag frozen Pearl Onions
1 Cup Honey
1 Cup Olive Oil or Vegetable Oil
1 Cup White Wine
Salt & Pepper

Place Turkey Breast in Crock Pot. In a bowl combine all other ingredients and mix well. Pour mixture over Turkey and let cook on low heat for 6 hours. Serve with wild rice and vegetables.

* A pork roast, chicken or domestic turkey can be substituted.

NWTF members Jason and Cheryl Chmielewski 
of Port St. Lucie, Fla. 

Using different vegetables each time you cook it can change the taste or brighten the color of your turkey fried rice. Some examples are using red bell peppers instead of green, or cauliflower instead of broccoli. A stove-top wok works best for mixing the vegetables as they cook.

Turkey fried rice is a great dish that is simple, healthy and fun to make. If you’re looking for a quick, easy dish to fix anytime, turkey fried rice might just be the ticket.

You need:

6 teaspoons vegetable oil, divided
2 eggs
1 small bell pepper, chopped
1 cup diced turkey breast
1 small onion, chopped
Soy sauce, as needed
2 carrots, sliced
2 cups cooked rice
1 cup broccoli florets

Heat wok. Add 2 teaspoons oil. Add pepper, onion, carrots and broccoli florets. Cook until crisp, yet tender. Remove, and set aside. Add 2 more teaspoons oil to wok. Add eggs, scramble, remove; set aside. Add remaining oil. Add turkey breast, and stir-fry until cooked, about 10 minutes. Add soy sauce to taste. Return vegetables and eggs to wok. Add rice and additional soy sauce, as desired. Mix thoroughly and serve hot.

Yield: 6 servings

National Wild Turkey Federation

A.M. Glombowski of Lake Forest, Ill., has a delicious recipe using a whole bird—Stuffed Midwestern Wild Turkey. This is an easy-to-prepare recipe that will look beautiful on your table. Enjoy!

14 slices bacon, divided
1 cup chopped onion
¼ cup chopped celery
½ cup water
1 (8-ounce) package cornmeal stuffing mix
1 chicken bouillon cube
½ cup hot water
1 cup dry red wine, divided
1 (10- to 12-pound) wild turkey

Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté onion and celery in bacon drippings. When vegetables are tender, add ½ cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in ½ cup hot water. Add ½ cup red wine to bouillon. Add bouillon-wine liquid to stuffing mixture, and stuff turkey. 

Transfer turkey to roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in 300-degree oven for 4½ hours. Remove cover and foil. Pour remaining wine over turkey. Baste every 10 minutes while cooking an additional 40 minutes.

Yield: 12 to 15 servings

National Wild Turkey Federation
A.M. Glombowski of Lake Forest, Ill

This hearty dish is sure to stick to your ribs on even the most rainy days. Want to fill up an army of hungry little troopers? This recipe is sure to be a hit for the entire family. 

1 - (1 ¾-ounce) can cream of celery soup
1 - (1 ¾-ounce) can cream of mushroom soup
2 soup cans milk
2 cups rice
4 cups chopped, uncooked turkey
1 (1.15-ounce) envelope onion soup mix

Into a 3-quart baking dish, combine both soups, milk, and rice. Top with turkey. Sprinkle with onion soup mix. Cover with foil. Bake at 325 degrees for 2 to 2½ hours, or until turkey is tender.
 
 

National Wild Turkey Federation

Want to create a burger that is lower in cholesterol and fat, especially when prepared over the open flame of a charcoal grill? Try this turkey burger recipe serves piled high with tomato, red onion and pickles on a Kaiser bun dressed with homemade honey mustard and a side of fries at your next cookout.

 • ¾ cup heavy cream
• 4 eggs
• ½ bunch parsley, chopped
• ½ cup chopped fresh thyme
• ½ cup chopped fresh chives
• 2 pounds mushrooms, destemmed, sliced
• 2 tablespoons chopped garlic
• 1 small onion, diced
• 2 tablespoons vegetable oil
• 5 pounds ground turkey
• Salt to taste
• Pepper to taste
• 1 ¼ cups fine breadcrumbs

Mix cream, eggs, parsley, thyme and chives. Cover and refrigerate. Sauté mushroom, garlic and onion in oil until tender; add to cream mixture. Transfer to mixer; add turkey, salt and pepper, and mix well. Slowly add breadcrumbs; don’t over mix. Divide into seven-ounce patties. Grill or pan fry until desired degree of doneness.

Yield: 15 servings

National Wild Turkey Federation

This dish will have everyone asking for the recipe.

• 1 pound bacon, diced into 1/4-inch pieces
• Cajun poultry seasoning, as needed
• 4 tablespoons butter or margarine, divided
• 1 1/2 cups chopped onion
• 1 (2-pound) boneless turkey breast, cut into 1-inch chunks
• 4 tablespoons vegetable oil, divided
• 1 tablespoon Worcestershire sauce

In a large, heavy skillet, add bacon and sprinkle it with Cajun seasoning. Fry until crisp. Drain, discard grease and set aside. In the same skillet, add 1 tablespoon of butter, and sauté the chopped onion until tender. Remove onion, and set aside. In a large bowl, combine turkey, 2 tablespoons of oil, Worcestershire sauce and more Cajun seasoning. In the same skillet, heat remaining butter and oil until sizzling. Add turkey, bacon and onion. Sauté until turkey is brown and tender. Serve entree over rice. The dish yields 4 to 6 servings.

National Wild Turkey Federation
Karen Roop

Arrange turkey breasts in a lightly-greased, 3-quart baking dish. Top with cheese. Combine soup and milk in bowl. Spoon over cheese. Sprinkle with stuffing mix. Drizzle butter on top. Cover, and bake at 350 for 1 hour. Serve over wild rice.
 

Yield: 6 servings

National Wild Turkey Federation

1 (5 lb.) wild turkey breast, deboned
12 ounces commercial Italian dressing
12 strips thickly sliced bacon
1 box of toothpicks
 

Cut breast meat along the grain into long, thin 1/4-inch-thick strips. Submerge strips in dressing, cover, and marinate in the refrigerator for three to six hours. Drain. Place a strip of bacon onto each sliced turkey breast strip, cut the bacon/turkey strip 4 inches long, roll into a pinwheel, and secure with a toothpick.

Place in a large non-stick skillet and cook over very low heat for about an hour. (You may also try baking them at 350 degrees for approximately 20 minutes.)

The turkey roll is done before bacon browns.
 

Yield: 6 servings

National Wild Turkey Federation

1 Goose
1 c Flour
3/4 c Olive oil
2 Lg onions chopped
2 Cloves garlic minced
1 cn Cream of mushroom soup
3 c Sauterne wine
1 ds Cayenne pepper
1 Lemon,juice of
1 Bay leaf
1 tb Worestershire
1 Turnip,peeled whole
1/2 c Parsley (fresh)
3 c Water
Vinegar
 

Marinate (see directions)

1/4 Vinegar
3/4 Water
 

If goose is wild,marinate in a solution of 1/4 vinegar & 3/4 water, enough to cover goose, for 4 to 12 hours. If domestic marinate in this solution 1 to 3 hours. Remove the goose from marinate solution & wash real well with cold water. Drain well & Salt & pepper with red Cayanne pepper. 

Place turnip inside goose. Brown flour slowly, over low fire, in olive in roaster until brown, add onions, parsley. Stir for 2 or 3 minutes. Add 3 cups water, garlic, wine, mushroom soup, lemon juice, worestershire & bay leaf (on toothpicks to removed after 1 hour of cooking). Place goose on rack & place in roaster, cover & baste occasionally. Add water if necessary. Add salt & pepper to gravy if needed. 

Cook in 375 degree oven 2 hours, removing cover to brown if need. 

http://www.justgamerecipes.com

Remove feathers. Dress as any poultry. Wipe inside and outside with a damp cloth. If ducks are old parboil 15 minutes. Rub outer an dinner surfaces with salt and pepper. Truss. Cover the breast with thin strips of salt pork. Place in baking pan. Cover. Add 1/2 cup boiling water. Bake in hot oven (450 F) about 45 minutes, or until tender. Baste frequently. Serve with a garnish of tart jelly. If desired, apple or New England stuffing may be baked with the duck. 

Florence Taft Eaton 

Mallard with Turnips

2 Ducks, ready to cook
2 ts Salt
1 ts Pepper
4 tb Butter, unsalted
1 tb Olive oil, light
6 Parsley, sprigs
1 1/2 Bay leaves
1/2 ts Thyme
1/4 ts Rosemary
4 lb Turnips, young white
 

Preheat oven to 350. Season duck cavities and prick skin once on breast, back and thighs. Melt butter and oil in heavy casserole dish on stove top. Brown ducks on all sides over medium flame. Remove from fire. Make herb bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme. Pour butter and fat off ducks, sprinkle with salt and pepper, add herb bouquet and cover dish to cook for 1 hour. Ducks are best medium rare; prick breast and stop cooking when expressed juice is pale rose. Yellow means well-done (dry). Cook peeled turnips in salted water for 8 minutes, halved. Add to dish at 40 minutes. Continue basting both turnips and duck for 20 minutes more. 
 

http://www.justgamerecipes.com

Iron Skillet cook on Med. or High.
1lb of RB RICE Sausage - Use Med or Mild.
Chop up and Cook.
  Add 4 or 5 tablespoons of Butter and Melt. 
Add 3/4 cup flour and cook for 2 to 4 minutes.
Add to skillet and make it 1/2 full of Milk.
Stir together.

Ready to serve when you like the thickness however you like it.  Add Pepper.

This is Fatboy's recipe he had on the air one time at www.missourioutback.com

Dove breasts
Balsamic vinegar
salt and pepper
Bacon
Fresh rosemary sprigs
olive oil
Portabella or cremeni mushrooms
Fresh parsley/cilantro
Fresh garlic Red or yellow sweet peppers

Make a marinade of equal parts oil and vinegar. Add salt and pepper, fresh garlic (chopped), fresh rosemary* (strip the leaves and chop), and the fresh parsley chopped all to taste.

Bone the dove breast (each dove will yield 2 pieces). If you are using the Portabella cut it into similar sized pieces, for crememi cut in half. Place the dove, mushrooms and the sweet pepper (cut in small pieces) in the marinade and let rest for 30 minutes or so. Remove the dove pieces and dry slightly. Wrap each piece of dove in enough bacon to cover. Then assemble your kabobs alternating the wrapped dove, mushrooms, and peppers. *If you saved your rosemary stems they make beautiful skewers (leave a few leaves at the top of each. When all are assembled grill them on a hot grill or in a grill pan for about 2-5 minutes per side, do not over cook.

This is a wonderful appetizer or main course depending on the number of dove available to you. I like to use it as an appetizer followed by a meal of grilled lobster, grilled corn with herb butter, and homemade ice cream. Remember, game is always a cause for celebration. Enjoy

http://www.brittanygundogs.com

2 or more successful hunters and families/friends
1/2 slice bacon per dove breast
toothpicks
Worcestershire sauce

Mesquite wood reduced to coals or mesquite chips over coal

Wrap each dove breast with half a slice of bacon and secure with a toothpick or a shish kabob spear. Cook over mesquite coals 30 to 40 minutes while enjoying the company of friends and family. Serve with a baked potato and green salad.

http://www.brittanygundogs.com

Dove Enchiladas 

8 Whole dove breasts; boned and coarsely chopped
3/4 c Onion; chopped
2 cl Garlic; minced
2 tb Vegetable oil
2 10-ounce cans enchilada sauce
8 Corn tortillas
2 tb + 2 tspns ripe olives, chopped
1 c (4 ounces) Cheddar cheese, shredded
Whole ripe olives
 

Saute dove, onion, nd garlic in oil until dove is browned; set aside. 

Warm enchilada sauce in a skillet; remove from heat. Place tortillas, one at a time, in sauce. Let stand 1 minute or just until tortillas are softened. Set remaining sauce aside. 

Spoon dove mixture evenly over each tortilla; sprinkle each with 1 teaspoon chopped olives and 1 tablespoon cheese. Roll up tortillas, and place in a lightly greased 13" x 9" x 2" baking dish, seam side down. Pour remaining sauce over tortillas; bake at 350 degrees F for 15 minutes. Top with remaining cheese, and bake an additional 5 minutes. Garnish with olives. Yield: 4 servings. 

http://www.justgamerecipes.com

6 Quail
6 tablespoons of Butter
3 tablespoons flour
2 cups chicken broth
1/2 cup sherry
Salt and Pepper to taste

Brown quail in heavy skillet in melted butter. Remove to baking dish. Add flour to skillet and stir well. Slowly add broth, sherry, salt and pepper. Blend and pour over quail. Cover baking dish and bake at 325 degrees for 1 hour and 15 minutes. Serve with rice. Serves 6.

http://www.brittanygundogs.com

6 Quail 
1 1/2 cups Madeira 
1/4 cup raisins 
3 whole cloves 
2/3 cup cooked rice 
1/2 cup almonds-chopped 
2 teaspoons grated orange peel 
Pinch of ground ginger 
4 tablespoons butter-melted and divided 
Juice of 1 orange.

Combine in saucepan Madeira, raisins and cloves, and bring to a boil and simmer for 5 minutes. Remove cloves and strain mixture. Reserve. Combine the raisins with rice, almonds, orange peel and ginger; stir in butter. Stuff the birds with mixture; truss the birds, and brush with butter. Blend the reserved Madeira with orange juice to make a basting sauce. Roast the quail in 450 degree oven for 5 minutes, lower heat to 300 degrees, baste frequently with sauce until tender (about 25 minutes). Place on a heated platter with rice and serve at once. Serves 6.

http://www.brittanygundogs.com

1 Orange
S&p to taste
1/4 ts Paprika
3 Sprigs parsley
3 Slices bacon
1/2 c Golden raisins
1 Pheasant,2.5lb
1/2 ts Dried sage
3 Garlic cloves
4 tb Butter,room temp
1 c Dry white wine
 

Preheat oven 350 degrees F Squeeze juice of 1/2 the orange into cavity and over skin of bird. Rub bird inside and out with blend of next 3 items. Cut remaining orange in half and place in cavity with garlic and parsley. Spread butter over breast of bird and place, breast side up, in shallow pan. Place bacon over breast. Cover with foil and bake 45 min. Heat wine to boiling over high heat. Add raisins, remove from heat and let stand for 45 min. Remove foil and pour wine mixture over pheasant. Bake uncovered, basting frequently, until juice runs clear when a thigh is pierced (about 45min) Remove pheasant with bacon to platter. Spoon some raisin sauce over top and pour remainder into sauce boat. Serve immeadiately. 

http://www.justgamerecipes.com

Baked Quail with Mushrooms 

1/3 c All-purpose flour
1 ts Salt
1/2 ts Pepper
6 Quail; cleaned
2 tb Butter
1/2 lb Fresh mushrooms; sliced
1/2 c Butter
1/4 c Plus 1 tbsp all-purpose flour
2 c Chicken broth
1/2 c Sherry
Hot cooked rice
 

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. 

Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. 

Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour. 

http://www.justgamerecipes.com

1 sm Rabbit; (1 to 2 lb.)
1/2 ts Basil; chopped
1/2 ts Chervil; chopped
1/2 ts Lemon thyme; chopped
Salt and pepper; to taste
2 tb Butter; clarified
1 Red onion; pared, halved
1 Carrot; (batonette)
1 Celery rib; (batonette)
2 Red potatoes; cut in quarter
1 qt Brown chicken stock
4 oz Lima beans; shelled
1 tb Tomato concassee; * see note
 

* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste 

Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning. 

Serves: 2 

TO SERVE: 

Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread.

Baked Quail with Mushrooms

1/3 c All-purpose flour
1 ts Salt
1/2 ts Pepper
6 Quail; cleaned
2 tb Butter
1/2 lb Fresh mushrooms; sliced
1/2 c Butter
1/4 c Plus 1 tbsp all-purpose flour
2 c Chicken broth
1/2 c Sherry
Hot cooked rice
 

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. 

Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. 

Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.

http://www.justgamerecipes.com

Dress rabbit. Wash carefully. Cut in pieces for serving. Let stand in salted water overnight. Drain. Roll in flour. Fry in butter until well browned. Add 1/2 cup water. Cover. Bake in moderate oven (400 F) until tender. Make brown sauce and pour over rabbit. 

Beulah Canterbury, Canton, OH.

Put some slices of fat bacon in an oven. Lay the squirrels on top of them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. (sorry, no time or temperature specified) Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter and put some tomato or walnut catsup. Let it cool, then pour it over the squirrel. 

From Housekeeping in Old Virginia, 1879