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Melt the butter in a large skillet and brown the meat. Add the onions and cook until the onions are transparent. Place meat and onions in a large stew pot and add 3 cups of water, wine, salt and pepper, thyme, and garlic. Simmer for 40 minutes, then add the carrots, peas, and celery. Simmer for another 20 minutes. Thick the gravy with the flour and 1 cup of water. Re-season if necessary. Simmer for another 5 minutes. This wild game recipe will serve 6.
Preheat the oven to 500 degrees F. In a bowl combine and mix well the celery, onions, raisins, pecans, crumbs, salt, and eggs. Stir in the milk. Finish preparing the ducks. Weigh each duck and figure out the cooking time. Allow 60 minutes per pound, using the weight of the larger duck only. Stuff the neck and body cavities with the bread mixture. Close the opening by sewing with a piece of white twine. Place 3 pieces of bacon across the breast of each duck. Place the ducks on a wire rack in a shallow roasting pan. Roast the ducks, uncovered at 500 degrees F. for 15 minutes. Reduce the heat to 350 degrees F. for the remainder of the cooking time. When 1/2 hour of cooking time remains, mix the ketchup, chili sauce, and Worcestershire sauce, and pour over the ducks. Continue with the roasting until done. Place the ducks on a heated platter and garnish with the watercress and orange slices topped with jelly. For a spicy sauce skim the fat from the sauce in the pan and thicken with flour and water until smooth. This wild game recipe will serve 4 to 6.
Remove all fat from the brisket. Blend the dry ingredients and rub well into all surfaces of the brisket. Place the brisket in a large sealable plastic bag and place it in the refrigerator to cure. Allow 5 days of curing for each inch of thickness of brisket. If the brisket is 2 inches thick allow 10 days of curing. At the end of the curing, the stage rinses off all surface salts. Smoke lightly in a hot smoker (Little Chief type) using 1 or 2 pans of your favorite smoke-flavoring wood. After smoking place the brisket in a large pot, cover it with cold water, and simmer for 3 or 4 hours or until tender. Drain, wrap and freeze or store in the fridge until ready to use.
Dress, clean, and stuff each bird with 1 oyster. Truss and season each bird. Lard the breasts and legs with strips of bacon. Place the birds in a roasting pan and pour enough boiling water into the pan to use for basting. Roast in a preheated 350-degree F. oven for 20 to 25 minutes or until done. Remove from oven and remove bacon strips. Brush with melted butter and dredge with flour. Return the birds to the oven and continue cooking until brown. Serve with hot spiced crabapples. This wild game recipe will serve 6.
Pluck and draw the grouse and remove hearts, liver, and gizzards. Remove the outer and inner skin of the gizzards and simmer for 20 minutes with the heats and livers in 1 cup of water adding a little salt, pepper, and celery seed. Cut the birds up into serving-size portions and rub them with salt and pepper. Dredge with flour and brown in melted butter. Place the sections of the bird in a greased casserole. Dice the innards and pour along with their broth into the same skillet the grouse used. Heat while stirring and pour this gravy into the casserole over the grouse. Add the onions, carrots, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cover the grouse and vegetables with the sour cream and place in a 350-degree oven and cook slowly until the meat is tender. This wild game recipe will serve 6.
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