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Small Game recipes by Ken


27 replies to this topic

#21 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:21 AM

Squirrel Pot Pie

Ingredients:

Filling:

2 1/2 cups cooked squirrel meat, cubed
2 cups peeled, cubed red potatoes, 1/2" cubes
1 1/2 cups frozen peas and carrots
1 10 3/4 oz can of condensed cream of mushroom soup
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chicken broth
1/2 tsp instant chicken bouillon granules
1/4 tsp fresh ground pepper

Crust:

3/4 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cups milk
1/2 cup butter, melted

Directions:

heat oven to 375F.
Spray inside of baking dish with non-stick vegetable cooking spray. Set aside. In a 12" non-stick skillet, combine the filling ingredients. Bring to a boil over medium heat. remove from heat, and spoon evenly into the baking dish. In a medium bowl, combine the flour, baking powder and salt. Add the milk and melted butter, stir with a fork until dry ingredients are moist. Spoon batter over filling and spread evenly to edges. Bake for 30-35 minutes, or until crust is golden brown.
 
Quail In A White Port Wine Sauce

Ingredients:

1/4 cup plus 1 tablespoon butter
12 boneless skinless whole quail breasts, split in half
1 lb fresh medium shrimp, shelled and deveined
8 oz fresh mushrooms, cut into quarter
3 tbsp all-purpose flour
1 cup milk
1/2 cup white port wine
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp white pepper

Directions:

In a 12" non-stick skillet, melt the 1/4 cup butter over medium heat. Add the breast halves. Cook for 5-7 minutes, or until meat is browned, turn once. Add the shrimp and mushrooms. cook for an additional5=7 minute, or until shrimp are firm and opaque and mushrooms are tender, stirring occasionally. Use a slotted spoon, remove everything from skillet. cover to keep warm. set aside. In the same skillet, melt remaining 1 tbsp butter over low heat. Stir in flour. Cook for 8-10 minutes, or until flour is a deep golden brown, stir frequently.Gradually blend in milk, cook for 2-4 minutes, or until sauce thickens and bubbles, stirring constantly. Return the quail mixture to the skillet. Add remaining ingredients. Cook over medium heat for 4-6 minutes, or until mixture thickens and flavors are blended, stirring constantly. Serve over toast points or biscuits.

#22 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:22 AM

Rabbit Provencal

Ingredients:

Marinade:

1 cup Merlot
1 cup sliced carrots
1 cup chopped onions
1/2 cup snipped parsley
1/4 cup olive oil
4 cloves garlic, minced
2 tsp dry thyme
2 bay leaves



Sauce:

1 14.5 oz can diced tomatoes, undrained
3-4 tbsp tomato paste
3 tbsp Dijon mustard
1 tsp dried sage
1 tsp instant chicken bouillon granules

Remaining ingredients:


2 dressed rabbits, cut into quarters
1/4 cup olive oil

Directions:

In a large plastic food storage bag, combine the marinade ingredients. Add the rabbit pieces. Secure bag, turn bag to coat rabbit and refrigerate for 8 hours, turning the bag occasionally. Heat oven to 350F. Drain the rabbit reserving the marinade. In a medium bowl combine the marinade with the sauce ingredients. set aside. In a 6 quart dutch oven heat the 1/4 cup olive oil over medium heat. Add the rabbit and cook for 8-10 minutes or until rabbit is browned, turn occasionally.
Pour the sauce over the rabbit pieces, cover. Place dutch oven in oven and bake for 1-1 1/2 hours, or until meat is tender. Serve over rice or egg noodles.
 
Roasted Chuckar with Figs & Garlic Sauce


Ingredients;

2 whole chuckar, dressed with skin on
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter, softened
8 cloves garlic, unpeeled
8 oz dried figs, stems removed, quartered
1 cup dry red wine
1/4 cup onions, finely chopped
1 tbsp honey


Garlic sauce:

1/4 cup chicken stock
1 tbsp bourbon
1 tbsp heavy cream
3 tbsp butter
1/4 tsp salt
1/4 tsp pepper

Directions:

Heat oven to 350F. Sprinkle chuckar with salt and pepper, and rub with 1 tbsp butter. Place in a 10" oven-proof skillet add the garlic. Bake for 40-50 minutes, or until juices run clear. Meanwhile, in a 2 quart sauce pan, combine the figs, wine, onions and honey. Cook over Med-low heat for 25-30 minutes, or until figs are tender and liquid is almost absorbed, stirring occasionally. Cover to keep warm and set aside. Remove the chuckar and garlic from the skillet, set aside. Drain and discard any drippings from pan. In the same skillet, combine the chicken stock, bourbon and cream. remove the skins from 4 cloves of garlic. Mash the garlic and add to the cream sauce. Bring to a boil over medium heat. Add the remaining sauce ingredients, cook for 2-4 minutes or until butter is melted and sauce is slightly thickened, stir occasionally. carve meat from the chuckar, arrange slices on a plate with the figs and remaining cloves of garlic and spoon cream sauce over them.

#23 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:23 AM

Hunter-Style Rabbit

Ingredients:

2 tbsp olive oil
2 dressed rabbits, cut up into quarters
1 medium onion, cut into 1/2" chunks
1 cup celery, cut into 1/2" slices
1/2 cup carrots, sliced into 1/2" slices
3 cloves garlic, minced
1 8 oz can tomato sauce
1/4 cup dry white wine
2 tbsp Spanish-style olives, quartered
1 tbsp capers

Directions:

In a 12" non-stick skillet, heat oil over medium heat. Add rabbit pieces. Cook for 8-10 minutes, or until meat is browned, turning occasionally. Remove rabbit from skillet, set aside. In the same skillet, cook the onion, celery, carrots and garlic over med-high heat for 3-5 minutes, or until vegetables are tender crisp, stirring frequently. Add the rabbit and tomato sauce to skillet, mix well. reduce heat to low. Cover. Simmer for 1-1 1/2 hours, or until meat is tender. Add the wine, olives, and capers. Simmer for 5 minutes to blend flavors.
 
Mediterranean-Style Quail with Sausage, Couscous & Red Pepper Sauce


Ingredients:

2 cups whipping cream
1 tbsp vegetable oil
1 large clove garlic, minced
1 lb bulk Italian sausage, or chorizo, crumbled
6 whole quail, dressed with skin on
1/4 tsp salt
1/4 tsp freshly ground pepper
2 cups chicken stock
1 cup uncooked couscous
1 cup green pepper, finely chopped
2 tbsp butter
1 tbsp fresh thyme leaves
i jar roasted red pepper
8 oz steamed fresh green beans


Directions:

Heat oven to 425F. Place cream in a 2 quart heavy-bottomed sauce pan. cook cream over medium heat just until cream begins to simmer. Reduce heat to low. simmer for 40-50 minutes, or until cream is reduced by half, stirring frequently with a whisk. Set aside. Meanwhile in a 10" non-stick skillet, heat oil over medium heat. Add the garlic, cook for 1-2 minutes, or until golden brown. Add the sausage, cook for 6-8 minutes, or until meat is browned, stirring occasionally. Drain, and cool completely.

Sprinkle the quail inside and out with salt and pepper. Arrange quail breast side up in a shallow 12x8 baking dish. bake for 25-30 minutes,or until juices run clear. cover to keep warm. meanwhile in a 1 quart sauce pan, bring stock to a boil over med-high heat. Gradually stir in the couscous. add the green pepper and butter. boil for 2 minutes, or until stock is almost absorbed, stirring frequently. Remove from heat and stir in thyme.Cover and set aside. Take the cream and place in food processor or blender. Drain and add the roasted pepper to the cream. Process the cream mixture until smooth.

To serve cut each quail in half. Place 1/2 cup couscous in the center of plate. Pour the red pepper sauce around the couscous. arrange three quail halves on top of couscous. arrange the green beans around the quail.

#24 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:24 AM

White Bean & Pheasant Chili


Ingredients:

2 tbsp butter
1 cup slice green onions
3 tbsp all-purpose flour
2 cups chicken stock
3 1/2 cups cooked pheasant meat cut up into small cubes
1 15 oz can cannelloni beans, drained and rinsed
1 11 oz can corn
3/4 cup half 7 half
1 4 oz can chopped chilies, undrained
1 3/4 tsp ground cumin
2 tbsp fresh lime juice


Directions:

In a 3 quart sauce pan, melt the butter over medium heat. Add the onions. cook for 2-3 minutes, or until onions are tender-crisp, stirring frequently. Stir in flour, 1 tbsp at a time, stirring well after each addition. Stir in stock. Add the remaining ingredients, except lime juice. Bring to a boil, stirring frequently. Reduce heat to low. Cover. Simmer for 10-15 minutes, or until chili slightly thickens, stir occasionally. Stir in the juice. serve with tortilla chips.
 
Grilled Pheasant Fingers With Cashew Applesauce

Ingredients:

3 Pheasant breasts, skinned and cut into fingers
25 bamboo skewers 7" long

Marinade:

1 cup orange juice
1 cup coconut flakes
1 tbsp fresh ginger, peeled and minced
1 tbsp lemon juice
2 tsp curry powder
3 drops hot sauce


Dipping sauce

1/2 cup apple sauce
1/2 cup cashew pieces
1/2 cup smooth peanut butter
2 tbs lime juice
2 tbs soy sauce
1 tsp brown sugar
1 clove garlic
3-5 drops hot sauce
1/2 tsp salt

Directions:

Place marinade ingredients in a blender and blend for 1 minute. Pour marinate into a ziploc bag and add the pheasant fingers. Refrigerate overnight.

Soak skewers in water for 30 minutes. Drain the pheasant and thread accordion-style onto the skewers.Grill over medium heat till done, about 2 minutes per side. Place all the dipping sauce ingredients into the blender and blend till smooth.Serve the fingers with dipping sauce

#25 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:25 AM

Squirrel With Green and Black Olives

2 squirrels, cut into 6 pieces
2 1/2 cups diced seeded tomatoes
1/2 cup olive oil
1/4 cup flour
2 cups chopped onions
1 cup diced red pepper
2 1/2 cups dry white wine
1/2 cup pitted green olives, halved
1/2 cup pitted black olives, halved
2 bay leaves
1 tbsp dried thyme
1 tbsp dried parsley flakes
1 tbsp dried basil
1 tsp salt
1/2 tsp black pepper

Directions:

Heat oil in a heavy skillet over med-high heat. Roll squirrel pieces in flour and shake off excess save e remaining flour and place in hot oil. Brown well on all sides
Remove squirrel and set aside. Add the onions and red peppers to the skillet and saute till tender. Add the remaining flour and stir well to combine. Cook for 2 minutes stirring often to keep from burning. slowly add the wine. Stir until mixture thickens. Return squirrel to skillet and add remaining ingredients. Cover and place in a 350F oven for 1 1/2- 2 hours, or until meat is tender. Remove bay leaves and serve over rice. This recipe works well with rabbit also
 
Chargilled Peppercorn Crusted Rabbit

Ingredients:

Marinade:

1 1/2 cups apple juice
3 bay leaves
1 tsp allspice
1 tsp black pepper
2 tsp liquid smoke 1/2 tsp ginger
1 onion sliced into 1/4" slices


2 rabbits, skinned and deboned
2 tbsp peppercorn mix (red, green and black)
1 tsp kosher salt

Directions:

Place the marinade ingredients in a saucepan and simmer for 5 minutes. Pour marinade into a glass bowl and refrigerate till cold. Add the rabbit meat to marinade and let sit in the fridge overnight.
Grind the peppercorn mix in a spice grinder or pepper mill coarsely. add the salt to ground peppercorns. Drain meat from marinade and roll in peppercorn mixture to evenly coat. Heat a grill pan to high heat. spray with non-stick spray and chargrill rabbit pieces till desired doneness.

#26 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:27 AM

Dutch Oven Rabbit Stew and Dumplings

Ingredients:

Stew

5 cups water
2 rabbit, cut into 6 pieces
2 cups celery, cut into 1" pieces
4 chicken bouillon cubes
4 cups potatoes, cut into 1" cubes
2 cups onions, cut into 1" chunks
2 cups carrots, cut into 1/4" slices
1 tsp dry thyme
2 cups frozen peas, thawed
2 ups mushrooms, cut in half
1/2 cup flour
1/2 tsp black pepper


Dumplings:

2 eggs, beaten
1/4 cup milk
2 tbsp melted butter
1/2 tsp salt
1 cup flour
1 tbsp cream of wheat or farina
2 tsp baking powder

Directions:

In a dutch oven combine water, rabbit, celery, and bouillon cubes. Cover and cook for 1 hour over medium heat. Skim off fat. Remove meat from bones and return to dutch oven. Add the potatoes, onions, carrots and thyme. Cover and cook for 45 minutes or until vegetables are tender. In a bowl combine the peas, mushrooms, flour and black pepper, making sure there are no flour lumps. Add to stew and gently mix. Cook for 20 minutes uncovered over medium heat.

To make dumplings,In a bowl beat eggs to a froth add the milk, melted butter and salt. In another bowl combine the flour, cream of wheat and baking powder. Add the dry ingredients to the wet, gently mixing to prevent lumps. Drop spoonfuls of dumpling mix into simmering rabbit stew, cover and cook over medium heat for 10 minutes, or until dumplings are tender.

#27 Male OFFLINE   Bowhunter444

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Posted 02/14/13 - 10:29 AM

Wild Cherry Pheasant Breasts

Ingredients:

4 boneless skinless pheasant breasts
1 1/2 cups seasoned flour ( add salt & pepper)
1/4 cup melted butter
2 cups jar beef gravy
3/4 cup cherry jam
1/2 cup diced shallots
1/2 cup dry sherry
1 tbsp lemon juice
1/4 tsp salt
1 tbsp chopped parsley


Directions:

Lightly flatten breasts with a meat mallet. Dredge breasts in seasoned flour. Heat butter to a fast bubble and saute breasts til golden brown on each side. Add the gravy, cherry jam, shallots, sherry, lemon juice,and salt. Cover and bake at 350f for 45 minutes. serve over rice and garnish with the chopped parsley.
 
Cayenne Grilled Doves

Ingredients:

16 dove breasts
1 cup hot pepper sauce ( your choice)
1 cup cold coffee
1/2 cup lime juice
1/2 cup chopped cilantro
1 tbsp molasses
2 cloves garlic, minced
1 tsp salt

Directions:

Slightly flatten each breast with meat mallet. Combine remaining ingredients in a large glass bowl. Add the breasts and let marinade overnight in the fridge. Remove breasts from marinade and spray preheated grill with oil. Grill over medium heat till done.
 
Roasted Chukar with Honey Squash Puree

Ingredients:

4 chukar, plucked and cleaned well
3 cups chopped onions
1 cup sliced celery
3 tbsp butter
1/2 cup dry white wine


Honey squash puree:
4 cups peeled, cubed butternut squash 2' cubes
1 1/2 cups apple juice
2 tbsp honey
1 tsp butter
1 tsp dry tarragon

Directions:

Place 1/4 cup onions in each cavity of bird. Salt & pepper each bird inside cavity and outside to taste. Place 1 tbsp butter and remaining onions and celery in a casserole dish. Place birds breast side up on vegetables, add wine and cover. Bake at 300f for 1-1 1/2 hours. remove cover and melt remaining butter, brush birds with butter and bake at 350 for 1/2 hour to brown. While birds are cooking boil the squash till tender. drain squash and place it and remaining ingredients in blender to make puree. To serve spoon some puree on a plate and place bird on top.

#28 Male ONLINE   BowhunterNJ

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Posted 02/14/13 - 10:38 AM

Made this one a sticky! :up:
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