Post your wildgame recipes here.
I wil be going through old posts and adding them here.
Baked Possum1 large possum, skinned, dressed, and washed1 quart beer4 tablespoons Tabasco sauce1 1/2 tablespoons salt2 onions, chopped1 clove garlic, minced2 tablespoons Worcestershire sauce4 sweet potatoes2 ribs celery, chopped1 oz. whiskeyMix the beer, whiskey, salt, Tabasco sauce, and Worcestershire saucetogether. Place possum in a large roasting pan. Sprinkle the celery,onions, and the garlic all over the possum. Pour the liquid mixtureover the possum as well. Cover and refrigerate overnight.Preheat oven to 350F. Place the sweet potatoes around the possum.Bake covered for 1 1/2 hours. Baste once or twice with the marinadefrom the pan as the possum cooks.
Brandied Orange Rabbit With Mushrooms4 pounds rabbit pieces1/2 cup brandy1/2 cup frozen orange juice concentrate4 tablespoons butter2 cups mushrooms, sliced1 tablespoon cornstarch dissolved in 1/2 cup orange juice2 cloves garlic, crushedcurry powder, to tastesalt and pepper4 carrots, juliennedMarinate rabbit in brandy and orange juice concentrate overnight.Arrange rabbit in baking dish reserving marinade. In a skillet, meltbutter and saute mushrooms until barely tender. Add reserved marinade,garlic, curry, salt and pepper. Thicken with cornstarch/orange juicemixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour.Add carrots and bake 1 hour longer.
Cajun Frog Legs16 good sized frog legs1 cup shortening1/2 cup flour3 cups milk1 teaspoon paprika1/2 teaspoon onion powder1/2 teaspoon garlic juice1/2 teaspoon ground cayenne pepper1/4 teaspoon black pepperdash of white pepperdash of oreganodash of rosemarysalt to tasteSkin, clean and rinse frog legs well. Cover with whole milk and garlicjuice in a plastic mixing bowl, refrigerate overnight. Pat dry, seasonwith paprika, onion powder, cayenne, black pepper, and desired amountof salt.Add white pepper, oregano, and rosemary to the flour. Heat shorteningin a skillet. Lightly flour the frog legs and fry until golden brown
California Wild Duck Stew1/4 lb. fresh mushrooms, sliced4 large tomatoes, peeled, seeded and quartered3 tablespoons butter1 large carrot, diced1 medium green bell pepper, diced1 medium onion, sliced1 cup chopped celery and leaves1 clove garlic, peeled and quartered1 cup pitted ripe olives1 tablespoon tomato paste1/4 cup olive oil2 cups dry red wine1 tablespoon Worcestershire sauce1/8 teaspoon cinnamon1/8 teaspoon ground cloves1/8 teaspoon allspice1/8 teaspoon mace1/8 teaspoon thyme1 bay leaf, crushed1 teaspoon salt1/4 teaspoon freshly−ground pepper4 wild ducks, plucked, drawn and cut into serving pieces20 small new potatoesSaute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.Combine with carrot, green pepper, onion, celery, garlic, olives,tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves,allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.Add duck pieces and marinate overnight or for at least 10 hours.Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boilpotatoes in salted water for approximately 15 minutes or until tender.Add to stew just before serving.
Carolina Roast Venison5 pounds venison roast1 onion, chopped1/4 cup barbecue sauce, see below1 tablespoon salt2 tablespoon vinegarblack pepperBarbecue Sauce:1 tablespoon black pepper1 tablespoon salt1 small box dry mustard1/4 cup sugar1/4 cup vinegar1/4 cup water1 stick butter/margarineFor sauce: Mix dry ingredients. Add vinegar, water and mix. Bring tofull boil and add stick of butter and continue to cook until buttermelts. This makes 1 Pint of the Sauce.Soak venison in water, vinegar and salt for 4−5 hours. Remove andwipe dry. Sprinkle lightly with pepper and brush with sauce. Add onionand enough water to cover bottom of covered roaster. Bake in 325F oventhe first hour; then lower heat to 275 F for an additional 3 hours.Baste often with sauce and juices from roast.
Chinese Venison2 lbs. venison steaks1/4 cup soy sauce1 cup beef bouillon1/4 teaspoon ginger2 cloves mashed garlic1/4 cup sherry4 tablespoons peanut oil2 cloves chopped garlic1 1/2 cups boiling water3 large green peppers, cut into 1/2 inch strips1 cup sliced water chestnuts3 tablespoons cornstarchsesame oilhot boiled riceCut meat against the grain into 1/2 inch strips (this is easier to doif meat is partially frozen). Make a marinade for the meat by combiningsoy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steakfor 2−12 hours in the refrigerator. Dry meat on paper towels. In awok, heat peanut oil and saute chopped garlic until it turns goldenbrown. Remove, leaving at least 2 tablespoon oil in wok. Add meatto oil and saute until brown (add just a dash of sesame oil to meatwhile it's browning). Add reserved marinade and 1 cup boiling water.Simmer 45 minutes or less time, if desired. When meat is tender,remove and keep in warm oven. Pour marinade in separate pan and addcornstarch. Add remaining 1/2 cup boiling water, if needed. Simmeruntil thick. Stir−fry green pepper and water chestnuts in liquidremaining in wok. Add meat and marinade gravy.Add a dash of sesame oil to taste. Serve over boiled rice.
Deviled Rabbit1 rabbit washed in water, then diced4 oz. fat bacon, finely chopped1 large onion finely chopped8 oz. mixed carrots, leeks and turnips − diced5 tbsp. flour1/2 cup milk2 cups water1 tsp. Worcester sauce1 tsp. curry powder1 tsp. salt1/2 tsp. pepperfinely chopped parsley for garnishSaute the bacon in a large saucepan with the onion, carrots, turnips,rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add thewater and bring to the boil. Season with salt and pepper and reducethe heat to low. Simmer, covered, until the rabbit is tender about1 1/2 hours. Blend the milk and flour in a small bowl, stirringcontinuously, and cook until the sauce is smooth and thick. Add moresalt and pepper if necessary, and serve at once, garnishing withparsley.
Duck in Guinness and Honey1 duck, trussed2 Tbls. oil2 Tbls. honey1 Tbls. brown sugar1 cup Guinnesspinch each nutmeg and cinnamon1 1/4 cups demiglaze or duck stockpinch each salt and pepperPreheat oven to 475F.Wash and truss the duck. Brush with oil and seal in a hotoven until browned (about 10 to 12 minutes). Meanwhile, ina heavy saucepan mix together the honey, sugar, Guinness andspices and simmer for 10 minutes. Add demiglaze or stock andcontinue cooking for another 15 minutes.Season to taste with salt and pepper.Reduce heat to 300F, cover the duck with the sauce and roastfor 60 to 75 minutes. Baste occasionally. Test with a fork.If the sauce tastes too bitter at the end of cooking time, adda little more honey. Remove from the oven and allow to restfor a few minutes before carving.
Duck and Roasted Walnut Salad2 duck breastsSalt and freshly ground black pepper, to taste1/2 cup walnutsDressing (recipe follows)1 cucumber, halved, seeded and thinly sliced2 tablespoons chopped green onionsPreheat oven to 350 degrees. Place duck breasts on a rack ina baking pan and season with salt and pepper; roast 45 minutes.Let cool and slice thin. Spread walnuts on a cookie sheet androast at 350 degrees 10 to 15 minutes, or until they are brownand give off a rich, nutty aroma; stir once or twice during cooking.Prepare dressing. Toss a little dressing with cucumber slicesand arrange on a platter; fan duck slices on top. Spoon reserveddressing over top and garnish with roasted walnuts and choppedonion.Dressing:1 tablespoon raspberry vinegar2 tablespoons walnut oil1 tablespoon peanut oil1 teaspoon soy sauce2 teaspoons sugarIn a small bowl, whisk together vinegar, oils, soy sauce and sugar.Use as directed above.
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