Wild game recipes can be the most challenging to cook but also the most fun!WILD GAME RECIPES
Game includes all wild birds and animals. Most popular are the rabbits, game birds and venison. Grouse, quail, partridge, pheasant and wild duck are the most popular of the game birds. There are others that are used to a lesser extent. They are prepared and cooked much like the chicken. I have never been into wild game cooking, but I remember my dad saying many times, “You must soak wild game overnight in salt water to take that wild taste away.” My dad, as well as my mom, was a good cook so I always listened to what he had to say. Many times I remember having wild rabbit and other wild game on the table and everyone would rave on the flavor.
ROAST GUINEA HEN
Preheat oven to 300 degrees. The hen can be stuffed or place a medium size onion in the cavity with 2 tablespoons butter. Place in a shallow roasting pan, breast side down. Lay 2 strips of salt pork over the back. After 30 minutes, remove the pork and turn the bird breast side up. Allow 30 minutes of roasting for each pound of guinea. If stuffed, you must consider the total weight.
Wild game Recipes
FRIED RABBIT Melt ¼ cup of fat into a heavy covered frying pan. Cut a young rabbit into serving pieces. Sprinkle with salt and pepper and roll each piece in flour. Place in the hot fat and brown evenly. Add ¼ cup of water and cover the pan. Reduce the heat and simmer until meat is very tender.
SQUIRREL Squirrel is similar to rabbit but is more delicate in flavor. It is cooked the same as rabbit. A medium squirrel is about 2 servings. It is quite lean and if roasted, should be covered with salt pork or fat.
Wild Game Recipes ROAST QUAIL Season the bird with salt and pepper. Put some melted butter in the bottom of a baking pan. Lay the bird in the pan and pour a little butter over the top. Can also add a couple strips of bacon on top. Place in a hot oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and roast until brown and tender. Basting occasionally with water will add to the tenderness.
FRIED QUAIL Fry quail the same way you would fry chicken, only add more oil or fat.
DOVE IN MUSHROOM GRAVY
Sprinkle dove with mixture of flour, salt, pepper and a little allspice. Place in a heavy skillet with hat fat or oil. Cover and brown on moderately high heat for about 20 minutes. Turn birds over and brown other side for about 20 minutes. Dilute 1 can of cream of mushroom soup with a little water, stirring until smooth. Pour into skillet and cover with lid again. Simmer for another 20 minutes or until birds are tender.
PHEASANT A LA CRÈME
Preheat oven at 300 degrees. Split birds and sprinkle with salt, pepper and paprika. Coat with flour and brown in melted butter. Place in a roasting pan. Add the remaining ingredients to the butter in the pan used to brown the birds and heat. Pour mixture over the birds in the roasting pan. Bake for 1 ½ hours or until tender.
BEAR CASSEROLE
Preheat oven to 325 degrees. Roll meat into flour and brown in a little oil. Put meat into a baking pan. Add the remaining ingredients and cover. Place in the oven for 1 ½ hours. Add more water if pan becomes dry.
Wild Game Recipes GROUNDHOG
Soak groundhog overnight in salt water. Cut into pieces. Combine flour, soda, salt and pepper. Rub the mixture into the meat and brown in hot fat. Sprinkle with the sugar and add the water. Cover and simmer for 40 minutes or until meat is tender. TURTLE RAGOUT
Sauté the onion in the butter. Blend in the flour. Add the remaining ingredients and simmer for 30 minutes. Remove bay leaf before serving.
OPPOSUM ROAST
Preheat oven to 350 degrees. Brown onion in the melted fat. Add the finely chopped liver. Cook until tender. Add to the bread crumbs and remaining ingredients, mixing in enough water to moisten. Place mixture into a greased loaf pan and bake until meat is very tender.
Wild Game Recipes
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