Category Archives: Wild Game Recipes

Braised Squirrel Recipe

Braised Squirrel Recipe


4 squirrels – quartered
1 cup of water
1 cup of red wine
4 tablespoons of butter
3 celery stalks – diced
1 can mushrooms – drained
1 Spanish onion sliced
2 Knorr chicken bouillon cubes
Salt and pepper to taste

2 teaspoons of sage
2 teaspoons of lemon thyme

Braised Squirrel Equipment:

Large sauce pan with cover


In sauce pan put in the water, 1/2 the wine and squirrels. Cook covered over a medium/low heat for 45 minutes checking every 10 minutes or so to make sure its not cooking too fast. If the liquid seems to be reducing just add more water. Turn the squirrel as you check on it during this part.

After 45 minutes, add the remainder of wine, butter, celery and onions. Simmer for 10 minutes uncovered then add the 2 Knorr chicken bouillon cubes, sage and thyme. Reduce liquid by 2/3. Add mushrooms and salt and pepper to taste.

If you want, once you remove the squirrels from the broth you can make a gravy. Just heat the broth to a slow boil. Take 3 tablespoons of cornstarch and mix it into a 1/4 cup of cold water. Whisk to break up any clumps. Slowly whisk in the cornstarch mixture into the broth. Be careful, the broth will begin to thicken. Keep stirring in cornstarch until you get to the thickness you want.

Rabbits Recipes



1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
1/4 cup toasted slivered almonds


Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.



Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper


Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.



1 rabbit (1 1/2 to 2 lbs.)
2 slices bacon
1 cup bias-sliced celery
1 med. onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. dried oregano, crushed
1/4 tsp. dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp. snipped parsley


Cut across rabbit just below the front legs. Cut across rabbit just above the back legs. Cut through backbone to halve the pieces with front and back legs attached. You should have 5 pieces. Rinse rabbit; pat dry.

In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.

Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly. Remove rabbit, reserving drippings.

Cook celery, onion, and garlic in pan drippings until tender. Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit once during cooking. Transfer rabbit and vegetables to a platter and keep warm.

Measure pan juices; reserve 3/4 cup and return it to skillet. Add cream. Bring to boiling and reduce heat to medium. Cook and stir about 6 minutes or until the cream thickens slightly. Pour thickened sauce over the braised rabbit. Sprinkle rabbit with the crumbled bacon and parsley.



2 (2 lb. each) ready-to-cook wild rabbits
or 1 (5-6 lb.) domestic rabbit
1 cup water
2 cups dry red wine
1/2 tsp. thyme leaves
2 cups sliced onions
2 bay leaves
1 tbsp. pickling spice
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 cup all-purpose flour
6 bacon slices
1 tsp. sugar


Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving:

In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.
Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.
Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.
Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit. Makes 6 servings.

Fricassee of Rabbit


6 lb Rabbit [skinned & cut up]
4 Egg yolks [beaten]
2 c Bread crumbs
1/8 ts Mace
1/8 ts Nutmeg
1/4 c Olive oil
2 c Brown gravy
1 c Red wine
1/2 lb Fresh mushrooms, sliced
Salt to taste
2 tb Butter
2 tb Flour


Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.

Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy.

Herb Roasted Rabbit and Potatoes


4 lb Rabbit [cut into 8 pieces, rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed & cut into 1″ cubes]
6 tb Fresh rosemary leaves OR 2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste (optional)
6 Sprigs rosemary, for garnish


Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes.

While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.

Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings.

Remove the roasting pan from the oven, and reduce the heat to 350 degrees.

Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.

Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes.

Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs. for more wild game recipesCooking seasonings – Hometown provisions

Woodcock Recipes

Woodcock Almandine


6 woodcock split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds


Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 woodcock per serving.)

Woodcock in wine


4 woodcocks
1 small cup of butter
2 onions
1 tablespoon of flour
1/2 small cup of red wine
4-5 ripe tomatoes
salt and pepper
3-4 slices of bread
extra butter for frying the bread


Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation). Melt half the butter in a pan and when hot, fry the woodcocks. Remove from the pan and place in a saucepan. To the butter in the frying pan, add the finely chopped onion and sauté.

Next, add the flour and stir with a wooden spoon until golden. Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks. Add half a cup of water, return the saucepan to the cooker and simmer for another half hour. Finely chop the livers and sauté in the remaining butter. Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes. Pour the sauce into the saucepan and allow the dish to cook a few more minutes.

Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over.

Roast Woodcock – Method 1


1 Woodcock
Fat bacon
3 sl White bread; crusts removed
1/2 oz Foie gras
1 pn Grated nutmeg
1 ts Cognac or Armagnac
8 Grapes; peeled, seeded


Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines.

Meanwhile, fry the bread in the dripping pan or else separately in butter.

Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes.

Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.

Roast Woodcock – Method 2


4 Woodcock
Salt; to taste
Freshly-ground black pepper; to taste
4 tb Butter
4 pn Dried marjoram or thyme; (generous pinches)
4 sl Bacon


Sprinkle birds inside and out with salt and pepper. Put 1 tablespoon butter with 1 pinch of herb in each cavity. Wrap each breast with bacon and tie it on. Put on a rack in a roaster and roast at 400 degrees, basting frequently with melted butter, until tender. If they are plump birds, it should take 20 to 25 minutes.

This recipe yields 1 serving.

Braised Woodcock


4 Woodcock
Salt and pepper
4 sl Bacon
1/4 c Butter; melted
1 tb Parsley; chopped
4 sl Toast; buttered

Sprinkle woodcocks inside and out with salt and pepper. Wrap weach with a slice of bacon and fasten with string or a wooden pick. Place woodcocks in broiler pan about 6 inches from heat. Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter. Remove string or wooden pick. Sprinkle with parsley. Serve on buttered toast.

This recipe yields 2 servings for more wild game recipesCooking seasonings – Hometown provisions

Turkey Recipes

Roast Wild Turkey


1 Wild Turkey
1/2 Cup butter
Salt and Pepper


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


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


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


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


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


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. for more wild game recipesCooking seasonings – Hometown provisions

Ruffed Grouse Recipes

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


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


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


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


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


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


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


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
salt & pepper


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 – – Cooking seasonings – Hometown provisions

Squirrel Jambalaya


12 medium raw shrimp, peeled and deveined
2 squirrels cut into pieces and boiled until tender
1 tablespoon Emeril’s Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped tomatoes
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper – to taste


Large bowl
Large sauce pan


In a bowl combine shrimp, squirrel and Creole seasoning, and seasoning. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and squirrel mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.