|
| |
|
1 1/2-2 lbs venison steak or chops cut in 3"x5" pcs. 1 4 oz can mushrooms(drain and save liquid) 1 med. onion finely chopped, salt & pepper to taste, 2 beef bouillon cubes, 1 cup water butter or margarine. Pound venison pieces very thin with a meat pounder, then salt & pepper both sides. Drain mushrooms, saving the liquid, in a cup. Mix mushrooms with onion in a small bowl and spread this mixture on pieces of meat. Roll up, jelly roll fashion and fasten with toothpicks. Brown these meat rolls on all sides in a medium skillet with butter, add the mushroom liquid you've saved, the bouillon cubes & water. Cover and simmer about 1 hr or until tender. When venison is done, remove from pan and make gravy from juices. Serve with mashed potatoes. Recipe submited by Mrs. (Grandma) Webmaster. Grandpas Squirrel fry recipe Since I was young this is what it was called. It was called that, but was used for anything that ran, climbed or flew. Flour, salt, pepper according to how much you are cooking. 1 Can Cream of mushroom soup,or more if needed. Coat meat that you are preparing with flour, salt, and pepper mix and fry in dutch oven with oil enough to brown.(back then it was more than likely lard) Brown and transfer to plate till finished.Lower heat and add soup and enough water to make a thin gravy (can or two) Place meat back in pan and simmer, checking that the gravy doesn't get too thick.Cooking time varies by what the kill of the day was. I've used this on about everything edible and a few things that were borderline and it never failed. Recipe submited by webmaster. Sunny's duck breast marinade Fillet puddle duck breasts longitudinally into 3 pieces. 12 to 18 filets. Marinade in Gallon zip lock bag 1 bottle Zesty Italian Dressing 1/2 bottle A1 steak sauce 2 ounces Dales steak marinade Liberally shake Montreal Steak seasoning If you like it zipped up, add spicy Montreal Steak seasoning and Tabasco sauce Marinade at least 6 hours the more the better Grill separately or on Kabobs rare to medium rare. Submited by Brian Sundeck |
Goose Breast Broil (check for shot in the breasts if you were hunting with Smoke – he never shoots ‘em in the head like the rest of us do. Must be gettn’ old) Goose breasts, butterflied. Marinate for 4 hours in a mixture of olive oil, lemon juice, garlic powder, fresh basil and thyme if you have it, soy sauce, and chopped onion. Light grill on "HIGH", and let it get HOT. Cook 4 minutes on each side (rare). Slice across the grain like a London Broil steak, and serve hot with toothpicks. Folks can't get enough of 'em. Windy’s Goose Jerky ¼ cup Worcestershire ½ cup soy ¼ cup A1 2 cloves garlic 1 tsp pepper ½ tsp Cheyenne Pepper ½ tsp Chili powder ½ tsp onion powder 1 Tbls brown sugar 1 Tbls Vinegar Marinade for at least 24 hours, remove from marinade and pat meat dry. Hang on oven rack for 6-10 hours @150 degrees. Grilled Swamp Duck Butterfly 4 duck breasts and marinade for 4 hours Ingredients 2-3 Tbls Olive Oil Cream Cheese Pickled Jalapenos – sliced ½ lb bacon Marinade: Butterfly 4-5 duck breasts and marinade for 4 hours 1 cup Soy Sauce ¼ cup Worcestershire sauce ¼ cup brown sugar 1 Tbls lemon juice (or any other fruit juice will work) 1 Cup Italian dressing ½ tsp black pepper ¼ tsp hot sauce ½ tsp lawreys seasoned salt Start your grill – make that baby HOT these need to cook fast to keep the moisture and taste. Remove from marinade (save the marinade for basting over the coals) and pat dry. Heat a small amount of olive oil on medium heat. Lightly brown the insides of the breasts only. Remove from the pan and cool. After cooling cut a slice of cream cheese and lay it inside the breast. Lay 4-5 slices of the Jalapenos inside the breast as well. Close the breast and wrap the breast with 3 slices bacon and hold the bacon in place with tooth picks. To keep the cheese from falling all over the place when you are grilling them I like to wrap one slice of bacon around the “opening” of the butterflied breast. Put on the grill and watch them close the bacon really makes some heat. When the bacon is crispy the breasts should be done. Serve with wild rice and cold beer. Another Favorite Jerky Slice goose breasts about a quarter inch thick. Let sit in marinade in a covered dish in the fridge for about 24 hours, then dehydrate and rotate trays every hour. Qty. 2.5 lbs sliced meat Marinade: 1/2 cup soy sauce 1 bulb fresh garlic 2 tablespoons of brown sugar 2 tablespoons ketchup (or bbq sauce) 1/2 cup Worcestershire sauce 1 1/4 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Recipes above submitted by Windy |