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Small Game recipes by Ken


Bowhunter444

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PHEASANT AND WILD RICE CASSEROLE

 

Ingredients:

1/4 cup butter

3 boneless, skinless pheasant breasts, cut into 3/4" pieces

1 cup chopped onion

1 10 3/4 oz can of condensed cream of mushroom soup

1 10 3/4 oz can condensed cream of chicken soup

8 oz fresh mushrooms, sliced

1 8 oz can sliced water chestnuts, rinsed and drained

1 cup water

1 cup uncooked wild rice, rinsed and drained

1/2 cup sherry

1/2 tsp pepper

1/2 cup almond slivers

 

Directions:

1. Pre heat oven to 325F. In a non-stick 10" skillet, melt butter over med-high heat. Add the pheasant pieces and onions. Cook for 10-12 minutes, or until meat is browned, stirring occasionally.

2. In a 3 qt casserole, combine the pheasant mixture and remaining ingredients, except the almonds. cover and bake for 2 - 2 1/2 hours, or until rice is tender and kernels are open, stirring once during baking. When done baking sprinkle almonds over the top and serve.


PHEASANT CHOWDER

 

Ingredients:

3 pheasant quartered or 1 1/2 dozen pheasant legs

2 large onions quartered

2 stalks celery, diced

1 cup uncooked rice

2 cucumbers, pealed and pureed

1/4 cup white wine

2 tsp dill

1/2 tsp salt

1/4 tsp pepper

2 cups half & half

 

Directions:

1. Put the pheasant in a soup pot with the onions, celery, and enough water to cover, boil gently until meat easily pulls from the bones( about 90 minutes).

2. Remove the pheasant to cool and save the broth. Remove the meat from the bones and cut into bite-sized pieces.and set aside. discard the onion and celery.

3. Add the rice to the broth and bring to a boil. Turn the heat down to simmer and cover, cook rice until tender (about 20 minutes). Add the pureed cucumbers, pheasant meat, wine, dill, salt, and pepper to the broth. Bring the pot to almost a boil, then remove from the heat and stir in the half & half.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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DEEP FRIED RABBIT

 

Ingredients:

1 cup flour

1 1/2 tsp baking powder

2 tsp sugar

1/2 tsp salt

1/4 tsp paprika

1/8 tsp pepper

1/8 tsp sage

1/8 tsp thyme

1/8 tsp ground coriander

1/8 tsp savory

1/8 tsp ground allspice

1 egg (separated)

3/4 cup milk

cooking oil (I prefer peanut oil)

1 rabbit cut into pieces

 

Directions:

1.Combine the flour, baking powder, sugar, and seasonings; add the egg yolk and enough milk to make a thick batter. Beat the egg white until stiff, and fold into batter.

2. In a deep fryer, heat oil to 350F. Dip the rabbit pieces into the batter, letting the excess drip back into bowl. Then carefully place the pieces into the oil one at a time. Do this slowly to maintain the oils temperature.

3. Cook about ten minutes or until golden brown on the outside, and the juices run clear. Serve with mashed potatoes and peas.


LEMON PHEASANT FINGERS

 

Ingredients:

4 boneless, skinless pheasant breasts

3 eggs

3/4 cup parmesan cheese

1/3 cup butter

1 tbsp oil

1 cup seasoned flour (add salt & pepper)

2 cups bread crumbs

1 tsp fresh lemon juice

2 tsp lemon pepper seasoning

 

Directions:

1. Slice each breast into 6 finger sized slices. Combine the eggs and parmesan cheese, and beat to a smooth consistency. Heat the butter and oil in a large saute pan. Dredge the fingers in flour, dip into egg batter, and roll in bread crumbs.

2. Saute fingers until golden brown. Splash with lemon juice and sprinkle with the lemon-pepper. Turn the heat down and cook for 3 minutes, turning to keep from over browning.


CAJUN PHEASANT WINGS WITH PINEAPPLE SAUCE

 

Ingredients:

16 pheasant wings

2 cups crushed pineapple, with liquid

1/4 cup cider vinegar

1/4 cup prepared horseradish

2 tsp soy sauce

2 tsps olive oil

1/2 tsp cayenne pepper

2 cloves garlic, minced

1/3 cup honey

1 tsp cornstarch

1/4 cup dry red wine

 

Directions:

In a glass bowl, place the wings, pineapple, vinegar, horseradish, soy sauce, olive oil, cayenne, and garlic. Cover and let marinade for 2 days. Remove wings from marinade (save marinade). Place wings on cookie sheet, and bake at 375F until wings are tender, about 30 minutes. Remove wings to a covered dish. Combine the marinade and honey in a sauce pan. Dissolve the cornstarch in the red wine and add to the sauce. Bring sauce to a slow boil to thicken. When thick and clear pour over wings and serve.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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GRILLED PHEASANT MIDWEST

 

Ingredients:

(marinade)

1 cup apple juice

1/2 cup vegetable oil

1/4 cup soy sauce

1/4 cup packed brown sugar

3 tbsps lemon juice

2 tbsps shredded carrot

2 tbsps snipped fresh parsley

2 cloves garlic, minced

1/2 tsp Worcestershire sauce

1 bay leaf

2 whole peppercorns

Rest of ingredients:

2 whole pheasant cut in half, skin removed

2 tbsps olive oil

2 large carrots cut into 2 x 1/4" strips

2 medium zucchini, cut into 2 x 1/4" strips

2 medium summer squash cut into 2 x 1/4" strips

 

Directions:

1. In a 13 X 9 baking dish, combine marinade ingedients. Place the pheasant halves in baking dish in a single layer turning to coat. Cover with plastic wrap and refrigerate 6-8 hours turning pheasant occationally. Drain pheasant and reserve marinade and return marinade to fridge.

2. Preheat grill and spray grill with cooking spray. Arrange pheasant halves on grill and cook for 20-30 minutes, turning occationally. Baste with reserved marinade.

3. In a 10" skillet heat olive oil over medium heat. Add the vegetables and cook for 5-8 minutes, or until vegetables are tender-crisp, stirring occationally. Serve pheasant with cooked vegetables and rice.


CHEESE, PHEASANT BREAST AND PEPPER SANDWICH

 

Ingredients:

4 pheasant breast halves pounded flat

1 cup seasoned flour ( add salt & pepper)

2 tbsps olive oil

12 red pepper slices 1/4" thick 8 yellow pepper slices 1/4" thick

4 red onion slices 1/4" thick

2 tbsps balsamic vinegar

1 tsp thyme

4 kaiser rolls

8 dill Havarti cheese slices

 

Directions:

 

Dredge the pheasant breasts in flour. Shake off excess flour. Heat olive oil in 12" skillet, add the pheasant and brown lightly. Add the pepper slices, onion slices, vinegar and thyme. Cover and cook over medium heat for 5-7 minutes, or until vegetables are tender crisp. Place 1 breast half and generous amount of vegetables on bottom half of roll. Top with cheese and top half of roll, and serve

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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DOVES AND DUMPLINGS

 

Ingredients:

12 dove breasts

1 tbsp butter

water

1 tsp sage

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

2 cups Bisquick

3/4 cup milk

 

Directions:

 

Brown the dove breasts in butter in the bottom of a 6 quart dutch oven, add enough water to cover.Add the sage, salt, and pepper, cover and simmer for 20 minutes. Mix the Bisquick and milk. Drop spoonfuls of batter onto surface of simmering dove breasts to form dumplings. Cover and allow to simmer for another 20 minutes. For best results do not uncover while dumplings are cooking.


PHEASANT NEST OMLETES

 

Ingredients;

6 eggs

1/4 cup milk

1 tsp salt pinch of white pepper

1 tsp Worcestershire sauce

1 tbs butter

2 cups diced cooked pheasant meat

2 cups diced cooked broccoli

1 cup diced fresh tomatoes

 

Directions:

 

In a bowl beat together eggs, milk, salt, pepper and worcestershire sauce.. Heat a large skillet until hot, add the butter and cook till butter turns golden brown. Add the pheasant and broccoli, saute until hot. Add the egg mixture and cook until egg starts to thicken. Scramble the eggs, place the tomatoes in the center and remove from heat. Cover for 1 minute. Place on a large platter and serve.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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PHEASANT STEW

 

Ingredients:

2 large pheasant quartered

poultry seasoning

2 tbsps oil

2 cups onion, large diced

2 cups celery, large diced

2 cups carrots, large diced

2 cloves garlic, diced

2 tsps green peppercorns

3 cups chicken stock

4 oz uncooked white rice

1tbs corn starch and water( to thicken stew)

 

Directions:

 

Rub poultry seasoning on pheasant quarters. In a large pot add 1tbsp of the oil and heat until very hot, add the pheasant pieces and broth well, remove from pot. Add the remaining oil to the pot an add the onions and garlic, cook until onions are tender and transparent. Add the remaining (except cornstarch and water) ingredients including the pheasant, Bring to a boil, reduce heat and simmer until pheasant is tender. Add the cornstarch to the water and mix well and add to the stew return to boil and stir constantly until desired thickness is obtained. For the honey mustard sauce for finger add 1 tbs honey to 3 tbs brown mustard. My venison stew recipes will work for pheasant just use 1' CUBES OF PHEASANT INSTEAD OF VENISON AND COOK FOR 30-45 MINUTES INSTEAD OF THE 1 1/2 HRS.


Sour Cream Rabbit With Herbs

 

Ingredients:

 

1/3 cup plus 1 tbsp all-purpose flour

1/2 tsp salt

1/2 tsp fresh ground pepper

2 dressed rabbits, cut into quarters

3 tbsp butter

3 tbsp olive oil

4 medium onions, cut into 1/2" slices

2 cups plus 2 tbsp water

1 tbsp tomato paste

2 tsp instant beef bouillon granules

1/4 cup sour cream

1 tbsp snipped parsley

2 tsp snipped fresh dill weed

 

Directions:

 

In a large plastic food storage bag, combine 1/3 cup flour, salt and pepper. Add the rabbit pieces a few at a time, shake to coat. In a 12" skillet heat the butter and oil over medium heat. Add the rabbit and cook for 8-10 minutes, or until meat is browned on all sides, turn occasionally. Set aside. In the same skillet, cook the onions 5-7 minutes or until tender stirring frequently. Add 2 cups water, tomato paste and instant bouillon to skillet. Bring to a boil. Return rabbit to skillet. Reduce heat to low. Cover and let simmer for 1-1 1/2 hours, or until meat is tender. Transfer the rabbit to a warm platter, cover to keep warm. In a small bowl, combine the remaining 1 tbsp flour and 2 tbsp watter. stir flour mixture into liquid in skillet. Cook over medium for 3-5 minutes, or until mixture thickens and bubbles, stirring constantly. Remove skillet from heat. Stir in the sour cream, parsley, and dill weed. Pour over rabbit pieces. Serve over either rice or egg noodles.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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