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Bowhunter444

Small Game recipes by Ken

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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.

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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.

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