If you are learning how to make recipes for wild game it can be the most challenging but also the most fun. 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.
If you are learning how to make recipes for wild game cooking a guinea hen might be a first step. Although guinea hen has long been a staple in European countries it has not been so popular here in the United States. When I was young there were hundreds (maybe thousands) of these creatures around my home. I never thought anyone would eat them. They were so noisy! They were like an alarm to oncoming visitors. They were used back then as a means of ridding the area of bugs. Learning how to cook guinea hen will provide a succulent source of protein. It has a light colored breast on the order of chicken but much more flavorful.
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.
All those who are interested in learning how to make recipes for wild game, they certainly will want to know how to cook rabbit. Making a fried rabbit recipe is very common among those who hunt for wild game. Although roasted rabbit is also popular, a fried rabbit recipe is much like fried chicken. When I was young, I remember my brothers tricking Mom into eating fried rabbit by telling her it was fried chicken. She didn’t know it wasn’t!
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.
There are many people interested in learning how to make recipes for wild game who really want to know how to cook squirrel. I have never tried squirrel but have been told by everyone who has eaten it that it tastes very much like rabbit or chicken.
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.
When learning how to make recipes for wild game, you will learn that cooking quail is very much a part of it. Like other wild game, the gamy flavor can be reduced by soaking in salt water overnight. The key to tender delicious quail recipes is to cook until done but do not overcook. You can butterfly the bird for quicker cooking.
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.
Fry quail the same way you would fry chicken, only add more oil or fat.
To my knowledge, cooking dove was not part of cooking recipes for wild game in my area. You will find that different areas are known for hunting different wild game. For instance bear hunting is really big in the mountain area of Tennessee where in Ohio I never saw a bear.
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.
When learning how to make recipes for wild game pheasant is a very common game. Pheasant hunting was big in Ohio so most hunters knew how to cook pheasant. Pheasant recipes consisted of a variety of spices and other ingredients.
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.
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.
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.
Sauté the onion in the butter. Blend in the flour. Add the remaining ingredients and simmer for 30 minutes. Remove bay leaf before serving.
Opossum is one of the wild game recipes that I have which I know of no one who has ever cooked it. It is up to you to try and let me know!
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.