Roast Wild Turkey

Ingredients:

1 Wild Turkey
1/2 Cup butter
Salt and Pepper

Stuffing:

Rub the inside of the turkey with butter, salt and pepper, mix the following ingredients and stuff into turkey cavity.

3 Cups of roasted peanuts
4 Cups of dried bread crumbs
1 Egg, beaten
1 Onion, finely chopped
3 tsp. Butter, melted
1/2 Cup chicken stock
1/2 tsp. Black pepper
1/2 tsp. Sage
1 tsp. Garlic powder
6-8 Strips of bacon
1/2 Cup butter
1 tsp. onion powder

Directions:

Place turkey in a roaster. Lay the bacon strips over the breast. Cover the breast with cheese cloth and pour butter over the turkey so the cloth is saturated. Sprinkle with onion powder, salt and pepper. Roast in the oven at 350 degrees for 20 minutes per pound, basting frequently with the juices. When the bird is about done, remove the cloth to brown it a little more if necessary

Wild Turkey & Rice

Ingredients:

2 cups Water
1/4 cup Raisins
3/4 cup Wild Rice
1/2 Apple
2 slices Bacon
1/4 cup Onion
1 cup Wild Turkey Meat
1 stalk Celery
1 tsp Chicken Base
1/2 Carrot
3 tbsp Soy Sauce
1/4 cup peas
1/4 cup chopped parsley
1/2 cup fresh mushrooms
1/4 cup Slivered Almonds
Pepper

Directions:

This is a great recipe for left over wild turkey, or you will have to cook and chop some wild turkey meat. Bring water to boil in medium saucepan, add wild rice (native northern Wisconsin Wild Rice is the best and cooks in about twenty minutes), reduce heat and simmer until rice is fluffy following package directions. Stir occasionally and make sure rice doesn’t cook dry. Drain if necessary and set aside. Cook bacon in large deep skillet until brown. Dry bacon, chop and return to skillet, retaining bacon drippings in skillet. Add the chopped onion, diced celery, chopped carrot, peas, sliced mushrooms, almonds, raisins and cored and cubed apple to the skillet and cook slowly over medium heat until tender. Stir continuously. Next add cooked wild turkey breast meat that has been chopped, chicken base, soy sauce, parsley and pepper to taste. Fold in wild rice and serve hot

Wild Turkey Breast in Wine Sauce

Ingredients:

2-3 lbs. Turkey breast, cut into strips
4 T. flour
1/2 tsp. onion salt
1/2 tsp. pepper
2 tsp. paprika
1 tsp. sage
2 T. cooking oil
1/2 cup dry white wine
8 Oz. Fresh mushrooms, sliced
1 bunch chives, chopped

Directions:

Combine flour, salt, pepper, paprika and sage in a small paper or plastic bag. Add turkey breast strips and shake to coat. In a frying pan, brown turkey in hot oil. Add wine, mushrooms and chive. Cover and simmer until tender, about 45-50 minutes.

Wildliferecipes.net for more wild game recipes – Cooking seasonings – Hometown provisions

The grouse, in all its many species, is a most honored American game bird. The gourmet appreciates its characteristic wild flavor. The flesh of the grouse is rich in flavor, but its leanness demands the application of fat. Grouse can be eaten within twenty-four hours of killing or it can be hung for a brief period.

Roast Partridge

Clean 6 plump partridge that have hung for 4 days and rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme. Rub the birds with butter, wrap a thin sheet of larding pork around each and secure the larding with string. Arrange the partridge on a spit and roast them 20 to 30 minutes, depending on their size. Remove the larding pork during the last few moments of cooking so that the birds will brown. Arrange the birds on a serving platter garnished with parsley or watercress, crisp croutons of bread sauteed in butter, and mushrooms simmered in water with a little lemon juice and sauteed. Serve the birds with the pan juices and accompany them with wild rice and red currant jelly.

Wild Grouse

Ingredients:

3 Grouse, cleaned and cut in serving pieces
1 Egg, slightly beaten
1/2 Cup milk
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1/8 tsp. Thyme
1 Cup Flour
1/4 Cup Butter
1/2 Cup Vegetable Oil
1 Can chicken mushroom soup
1 Cup Water

Directions:

Dip grouse pieces in mixture of egg, milk and seasonings. Roll pieces in flour. Heat butter and oil in skillet. Brown pieces well on all sides. Remove from skillet and place in a single layer in layer cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over grouse pieces. Add water to cake pan. Cover with foil and bake at 350 degrees for 1 hour or until tender.

Wild Grouse with Lime

Ingredients:

6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine

Directions:

Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in resealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

Grouse with Ginger

Ingredients:

1/2 lb Grouse Breast
2 cloves Garlic
1/2 tsp Fresh Ginger
1/4 tsp Dried Red Pepper
2 tbsp Olive Oil

Directions:

Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.

Grouse Lentil Soup

Ingredients:

2 tablespoons olive oil
3 carrots
2 onions
1 cup of lentils
3 stalks of celery
a small rudabacker or parsnip
2 grouse
4 cups chicken broth
3 cups of tomatoes
dry sherry wine
parsnip
rosemary
allspice
salt & pepper

Directions:

In your soup pot put about 2 tbls of olive oil, add three diced carrots, 2 onions cut up, three stalks of celery sliced and a small parsnip. Cook this with a cover for about 15 minutes, stir occasionally.

Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils. Put in 2 pounds of meat cut into cubes, add some parsley, a little rosemary, allspice, salt and pepper. Simmer all of this for an hour and a half. Just before serving add about a cup of dry sherry wine and a little more parsley.

For more wild game recipes – Wildliferecipes.net – Cooking seasonings – Hometown provisions