Cooking wild critters and tips.

Discussion in 'Online Recipe Book' started by alleyyooper, Dec 21, 2016.

  1. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    First and for most when you wish to cook a wild critter the prep is the most important step. You want to keep the critter clean as you skin it remove any hair or feathers on the carcass remove all glands on those critters that have them. It is also a good Idea to remove fatty deposits/tissue. Try to age the critter also older animals can be tough and are better suited to a long slow cook method.

    Many chicken recipes can be used for game birds like pheasant quail and partridges, grouse ducks and geese.
    Many beef and pork recipes also work well with deer, elk, moose and other hoofed animals.
    And Yes even a coyote can be cooked and taste delicious, along with bob cat and mountain lion.
    Don't be afraid to modify the following recipes and use slightly different amounts of the listed ingredients. Or you can experiment and substitute other ingredients. That is what good cooks do -- they find the right combination of ingredients in the right quantities that are pleasing to the taste. A little change can produce exciting and delightful results. Too much change can ruin a recipe.

    Some use full tips
    When you substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
    With experimentation, honey can be substituted for all the sugar in some recipes.
    When substituting honey for sugar in baked goods:
    Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
    Add about 1/2 teaspoon baking soda for each cup of honey used.
    Reduce oven temperature by 25 degrees to prevent over-browning.
    For easy measuring and clean-up, coat measuring cup or spoon with cooking spray before adding honey.
    A 12-ounce jar of honey equals a standard measuring cup.

    Useful Substitutions

    1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream tartar + 1/4 tsp. cornstarch
    1 tsp. baking powder = 1/3 tsp. baking soda + 1/2 tsp. cream tartar
    1 cup butter = 1 cup shortening + 1/2 tsp. salt
    1 tbsp. oil = 1 tbsp. melted shortening (or lard)
    1 cup corn syrup = 1 cup honey = 1 cup sugar + 1/2 cup of the liquid used in the recipe
    1 cup buttermilk = 1 cup milk + 1 tbsp. vinegar (or lemon juice)
    1 cup nonfat milk = 1/3 cup nonfat dry milk + 1 cup water
    1 cup whole milk = 1/3 cup nonfat dry milk + 1 cup water + 2 tbsp. melted butter
    1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
    1 cup sugar = 1 cup corn syrup (decrease recipe liquid by 1/4 cup)
    1 cup sugar = 1 cup honey (decrease recipe liquid by 1/4 cup)
    1 oz. unsweetened chocolate = 3 tbsp. cocoa + 1 tbsp. shortening

    Going to do this one this week.

    Cajun Coyote Recipe
    * 2 cups vegetable oil
    * 2 tablespoons Cajun seasoning
    * 2 tablespoons dried Italian-style seasoning
    * 2 tablespoons lemon pepper
    * garlic powder to taste
    * 2lbs of fresh thawed coyote meat – pounded to 1/2 inch thickness
    1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
    2. Preheat the grill for high heat.
    3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

    :D Al
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  2. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Berry nice goose recipe.
    A delicious way to cook goose, and you can substitute the blackberry jelly with raspberry or other fruit flavor. I like cranberry's I pick wild.
    Ingredients: 1 goose, cleaned and prepped for roasting carrots, celery and 1 onion, sliced 1-1/2 cups homemade blackberry jelly 1/2 cup brandy Directions: PREHEAT oven to 325°F. Lightly spray a roasting pan with vegetable oil. Lay carrots, celery and onion slices on the bottom of the roasting pan. Pierce skin ONLY. Mix the fruit jelly with the brandy and baste the turkey with this mixture every 15 minutes. Roast for two hours, or until internal temperature reaches 180°F. Serve with wild rice.
    this will work with turkey and other feathered game

    Butterfiled Turkey with Lime & Oregano
    1 wild turkey, plucked
    4 limes, cut into halves
    4 teaspoons oregano leaves
    Salt, pepper

    With poultry shears or a knife, split turkey lengthwise along one side of backbone. Pull turkey open; place, skin side up, on a flat surface, and press firmly, cracking breastbone slightly, until bird lies reasonably flat. Rinse and pat dry. (At this point, you may cover and refrigerate until next day.) Before cooking, rub juice from 1 or 2 lime halves over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.

    Barbecue turkey by indirect heat, placing turkey, skin side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook turkey until a meat thermometer inserted in the breast registers 170 degrees, about 1-1/2 to 2 hours. Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.


    1 skunk
    2 sliced carrots
    1 c. clear soup
    1 tsp. onion juice

    Dissolve 1 chicken bouillon cube in 1 cup of hot water. Skin, clean, and remove scent bag from skunk. Parboil in salted water 15 minutes. Drain off water. Then place meat in fresh water and steam until tender, about 1 hour. Transfer to roasting pan and put in oven at 375°F. Add 1 cup of clear soup broth, 2 sliced carrots and 1 teaspoon of onion juice. Cook, uncovered, for 2 hours.


    1 raccoon
    Salt and pepper
    4 bay leaves, crumbled
    1 pkg. dehydrated onion soup mix

    Prepare raccoon and cut in serving pieces. Salt and pepper to taste and brown well in shortening. Place browned pieces in roaster. Add bay leaves and sprinkle dry soup over meat. Add 1 cup water - more may be added during baking. Bake at 325 degrees until tender

    That should get Ya'll started.

    :D Al
    Last edited: Mar 22, 2017
    danil54grl likes this.

  3. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    WOODCHUCK, WHISTLE PIG, GROUND HOG. They are vegan critters.

    1 woodchuck
    2 slices bacon
    Potatoes, carrots, onions
    2 onions or 1 onion and 1 apple
    Salt and pepper to taste
    4 c. water

    Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350 degree oven and roast for 3 to 4 hours


    1 woodchuck
    1 tbsp. salt
    1 c. flour
    3 tbsp. fat

    Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown


    1 woodchuck

    2 onions, sliced
    1/2 c. celery, sliced
    Vinegar and water
    Salt and pepper

    Clean woodchuck, remove glands, cut into serving pieces. Soak overnight in a solution of equal parts water and vinegar with addition of a sliced onions and a little salt. Drain, wash and wipe. parboil 20 minutes, drain and cover with fresh boiling water. Add 1 sliced onion, 1/2 cup celery sliced, a few cloves, salt, and pepper. Cook until tender, then thicken gravy with flour.


    1 woodchuck

    1/4 c. salt
    4 mint leaves
    1/4 c. oil
    1 clove garlic, chopped
    Salt & pepper to taste
    1/2 c. vinegar
    2 c. tomato sauce
    Pinch of basil

    Remove scent glands from woodchuck. Soak 8 hours in cold water with salt. Cut in 8 pieces and boil 15 minutes. Rinse and repeat soaking process. Rinse again and boil with mint leaves for 45 minutes. Drain and brown with oil and garlic. Salt and pepper both sides. When browned, add vinegar. Cover and let simmer 8 minutes. Remove from pan and put into pot. Add tomato sauce and a pinch of basil. Cook 1 1/2 hours over moderate heat.


    Using a crock or bowl (not a metal pan) marinate the chunks of meat for 48 hours in:

    1 c. sugar

    1/4 c. vinegar
    1/4 c. salt
    2 bay leaves
    1 slice onion
    1/4 tsp. chili powder
    Enough water to cover meat

    Dry pieces and roll in seasoned (salt and pepper) flour. Brown in imported olive oil in a heavy frying pan. Add to pan:

    1 chopped onion

    1 chopped carrot
    1 chopped stalk of celery (with leaves)
    1 c. tomato juice
    6 oz. tomato paste
    1/2 tsp. oregano
    1/2 tsp. basil
    1/2 tsp. marjoram

    Cover and simmer over low heat until the meat is tender about 2 hours. Place the meat on a heated platter surrounding a bed of buttered noodles. Pour the sauce over both. Serve with a green salad dressing with oil and vinegar and hot Italian bread.

    The above recipes work with Possum and coons also.

    :D Al

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  4. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Possum recipes.


    1 med. possum
    6 med. yams

    Season well with salt, black pepper and cayenne. Add 2 tablespoons vinegar and 1 cup water. Cover and place in refrigerator overnight. When ready to cook, place in pot with 1 quart water. Simmer about 1 1/2 hours. Remove from pot and place in a shallow baking dish. Slice yams lengthwise. Place yams around 'possum. Sprinkle 2 tablespoons sugar on yams. Pour 1 cup of liquid from pot over 'possum. (Remove excess fat first.) Bake in moderate oven (300 degrees F.) until yams are done and 'possum is tender.


    1 possum
    Salt and pepper
    1 pod red pepper
    1 sweet potato per person

    Simmer possum until partially done, changing the stock a couple of times according to age and amount of wild taste. Add a piece of red pepper in the final simmer. Place possum in roaster. Add small amount of water. Sprinkle possum with flour and baste with fat, if necessary. (Usually fat on possum is sufficient.) Surround by small sweet potatoes and bake until possum and potatoes are browned. Cooking time, from 1 to 2 hours at 350 degrees.

    Possum and Taters

    1 young, fat possum
    8 sweet potatoes
    2 tablespoons butter
    1 tablespoon sugar

    Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

    Stuffed Possum

    1 possum (whole)
    1 qt. cold water
    1/8 cup salt
    5 beef bouillon cubes
    2 bay leaves
    3 celery stalks (chopped)
    2 onions (sliced)
    1 bag packaged stuffing

    Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

    :D Al
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  5. big rockpile

    big rockpile If I need a Shelter

    Feb 24, 2003
    Only thing I ever killed I couldn't eat was a about 6 year old Wild Ram.

    big rockpile
    danil54grl likes this.
  6. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Why didn't you eat the ram?

    Some muskrats recipes, as a Kid I had a trap line for them. so we ate a lot of them.


    3 muskrats
    2 lg. onions
    6 carrots
    1 clove garlic
    2 tsp. salt
    1/2 tsp. pepper
    3 qts. water

    Completely defat carcass, paying special attention to the end of the leg and under front legs. IMPORTANT: All fat must come off!
    Quarter onions and slice carrots. Put in water along with salt, pepper, and meat. Boil until very tender. Check by pinching large leg muscle. It should crush completely through without much pressure of fingers. Remove from water.


    1 young muskrat
    1 egg
    3/4 c. milk
    1 c. flour
    1 tsp. salt
    1/8 tsp. pepper
    3 tbsp. fat
    1 tbsp. water

    Cut muskrat into serving size pieces and soak 8-10 hours in cold salt water (1 tablespoon salt to 1 quart water). Parboil 15-20 minutes, drain and wipe dry with damp cloth. Combine egg, milk, salt, and flour to make a smooth batter. Dip meat in batter and drop into hot fat and brown on all sides. Add water to skillet. When brown, reduce heat, cover and cook slowly until tender (about 1 1/2 hours).


    If muskrat is old, soak 24 hours in water to which 1 cup vinegar and 2 tablespoons salt have been added to each quart. Drain and dry. Cut in serving pieces. Brown pieces on all sides on hot fat. Place in pan, cover with Barbecue Sauce and bake at 350 degrees for 1 hour or until tender, spooning sauce from pan over meat frequently.


    1/2 c. butter
    1 lg. onion, grated
    1/2 c. water
    1 tbsp. Worcestershire sauce
    3 tbsp. lemon juice
    1 tsp. salt
    1/2 tsp. pepper
    2 tsp. paprika
    1/2 tsp. dry mustard
    1 tbsp. brown sugar
    2 tbsp. tomato paste

    Melt butter; add onion and cook until wilted. Add remaining ingredients and simmer 10 minutes.


    1 muskrat
    1 1/2 tsp. salt
    1/4 tsp. paprika
    1/2 c. flour
    3 tbsp. fat
    3 lg. onions, sliced
    1 c. sour cream

    Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour.


    1 1/2 lbs. ground muskrat
    2 eggs, beaten
    1/8 c. dry crumbs
    1 c. evaporated milk
    1/4 onion, minced or grated
    1/4 tsp. thyme
    1 tsp. salt
    1/4 tsp. pepper
    1 tsp. Worcestershire sauce

    Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours.

    :D Al

  7. big rockpile

    big rockpile If I need a Shelter

    Feb 24, 2003
    My Guide said I would never be able to eat the meat but my wife insisted I bring it home.

    Took a piece fried it. Tasted fine, then the after taste :censored: We tried everything but no matter it always tasted NASTY!!!!

    Had people tell me we couldn't eat Wild Boar. Never had a problem eating them.

    big rockpile
  8. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Probably a old ram and used wrong method to cook it and the wrong seasonings.

    Had people tell me that about bear. I found it to be a great tasting meat cooked on low heat and slowly.

    :D Al
  9. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    I also trapped beaver for a while. You should never waste the meat from one.


    Remove all fat from beaver and cut in serving pieces. Soak 3-4 hours in water to which has been added 2 rounded tablespoons salt. Place beaver in large kettle; cover with water, add 1 tablespoons salt. Slowly simmer 1 hour. Remove from kettle and rinse meat. Place in roaster. Pour over Barbecue Sauce and bake, covered, at 200 degrees for 3 hours. Turn every half hours. Serves 4-6.


    3 tbsp. butter, melted
    1 med. onion, chopped
    1 tsp. salt
    1/2 tsp. garlic salt
    1/4 tsp. paprika
    1/4 tsp. hot pepper sauce
    1/4 tsp. dry mustard
    1/4 c. catsup
    3 tbsp. Worcestershire sauce
    3 tbsp. cider vinegar
    1 tbsp. celery flakes
    1/8 tsp. thyme
    1/4 tsp. marjoram

    Mix first 10 minutes, pour over meat. Over this scatter celery flakes, thyme and marjoram.


    1 beaver roast
    4 c. water
    1 tbsp. tamari
    1 pkg. onion soup mix
    1 tbsp. Worcestershire sauce

    Soak roast in salt water 24 hours before cooking. Rinse well. Brown roast on all sides in butter. Place in crock pot. Sprinkle onion soup mix over roast. Add water and other ingredients. Cook 8 hours on low. Juice may be thickened with flour and water or cornstarch and water and used for gravy.


    Skin and remove all fat from tails of 2 beavers; cut up tails in small pieces. Soak overnight in water with 2 cups vinegar and 2 tablespoons salt for each quart. Place meat in kettle with 4 quarts boiling water. Add 1/4 teaspoon pepper, 1 1/2 teaspoons salt, 1 bay leaf, 2 cloves garlic, minced, 3 carrots, sliced, 3 stalks celery, 2 small onions. When meat is almost tender, add 2 cups egg noodles and 1 small can peas (I prefer frozen over mushy can peas) , drained.


    Blister tail over fire until skin loosens or dip in boiling water for a couple of minutes. Pull skin off. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions adds to the flavor. Beaver tail is also good roast over a campfire or in the oven.


    Put a long stick or long tonged fork through a beaver tail and hold tail over an open flame until the skin pops and peels off. Boil the tail in water. Drain water then boil again in fresh water until tender. Then cut tail into bite sizes. Place in jars of pure white vinegar. Seal jars


    2 lbs. any meat, cubed (beaver is best, fish is good too)
    Melted shortening or oil
    1 heaping tbsp. beef bouillon
    3/4 c. water
    1/4 c. honey
    2 tbsp. soy sauce
    2 tbsp. cooking wine (optional)
    1/2 tsp. garlic salt
    Vegetables (carrots, celery, snow peas, etc. optional)

    Flour and brown meat in oil for 15 minute. Combine remaining ingredients and add to meat. Cover and cook 20 minutes. (Add vegetables, if desired.) Thicken with cornstarch if necessary, and serve over rice or noodles.

    :D Al

  10. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005

    1 lb. bacon slices, cut in half
    2 c. flour
    1 tsp. salt
    2 c. (8 oz.) Cheddar cheese, shredded
    1/2 c. shortening, melted
    1/3 c. milk

    Cut 18 bacon slices in half. Fry until brown, but not crisp; set aside. Sift together 2 cups flour, 1 teaspoon salt; stir in 2 cups shredded Cheddar cheese until particles are size of peas. Combine 1/2 cup shortening and 1/3 cup milk. Add to dry ingredients all at once. Stir until dough clings together. Roll out on floured board in 12 x 9 inch rectangle. Cut in 6 x 1 inch strips. Place 1 piece bacon on each strip. Roll up, fasten with toothpick. Place on ungreased cookie sheet. Bake at 450 degrees for 8 to 10 minutes until golden brown. Serve warm.


    3/4 c. uncooked spaghetti
    1/4 c. soy sauce
    2 tbsp. dry sherry
    5 tsp. cornstarch
    1 c. water
    1 lb. ground pork (raw)
    1 tbsp. minced fresh ginger
    1 clove garlic, minced
    1/2 tsp. crushed red pepper flakes
    3/4 c. chopped green onions
    1/2 lb. cooked baby shrimp (rinsed & drained)

    Cook spaghetti according to directions; omit salt. Drain and keep warm. Combine soy sauce, sherry, cornstarch and water. Set aside. Stir fry pork with ginger, garlic and red pepper in hot wok until pork is well done. Add green onions. Stir fry 1 minute. Stir soy sauce mixture. Add to wok. Cook until it boils and thickens slightly. Stir in shrimp. Heat through. Pour over noodles.


    1 rattlesnake per person

    Crab boil
    1 egg
    Salt & pepper
    Green onion
    2 tbsp. oil

    Gut the rattlesnake and peel the skin off. Cook in a crab boil (water + lemon + seed package for crab or shrimp). Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Sauté in oil until brown on both sides


    rattler per person

    1/2 c. tomato chow chow
    1 tbsp. chili powder
    1 tbsp. oil
    1 tbsp. molasses
    2 tbsp. finely grated green pepper
    Salt & pepper to taste
    Juice of 1 lemon
    2 tbsp. Worcestershire
    Wash, dry and cut snake into 4 inch pieces. Mix all ingredients in a large bowl and allow meat to marinate for 2 hours. Lay snake on grill and cook slowly, basting frequently.

    Fried Rattlesnake and Ham Gravy

    1 24" to 30" skinned & cleaned western diamondback rattlesnake, cut in 3" to 4" pieces

    ~ drippings of 6 slices of bacon
    ~ 3/4 cup oil
    ~ 3/4 lb. cooked ham, diced
    ~ 2 cups milk
    ~ 1 tbs brewed coffee
    ~ 1/2 cup flour (1 tbs reserved)
    ~ biscuits or toast
    ~ salt and pepper
    ~ tabasco sauce, optional
    In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels. Reserve drippings.

    Add the oil to the drippings. Flour rattlesnake and fry over medium heat until golden brown.

    Remove each piece as it becomes done and drain on paper towels.

    Drain off the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and scrape bottom of the skillet to remove any browned stuck pieces.

    Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.

    Serve the rattlesnake with biscuits or toast and the ham gravy.

    Salt and pepper and/or season with tabasco sauce to taste.

    :D Al

  11. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Crispy Frog Legs

    5 lb's small frog legs
    ~ 3/4 cup lemon juice or vinegar
    ~ crushed ice
    ~ 1 cup milk
    ~ 6 eggs, separated
    ~ 2 tbsp olive or vegetable oil
    ~ 1/4 tsp salt
    ~ salt and pepper
    ~ 1 1/2 cups all purpose flour
    ~ vegetable oil

    Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.

    Combine the milk, egg yolks, olive oil and 1/4 tsp salt.

    Beat the egg whites until stiff. Fold into the batter.

    Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.

    Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.

    Frog and Shrimp Gumbo

    5 lbs. frogs, skinned and cleaned
    ~ 3 lbs. medium shrimp, peeled and deveined
    ~ Zatarain’s Liquid Crab Boil seasoning
    ~ 1/2 cup oil
    ~ 1/2 cup flour
    ~ 3 medium onions, chopped
    ~ 1 green bell pepper, chopped
    ~ 3 stalks celery, chopped
    ~ 1 tsp minced garlic
    ~ 1 can diced Rotel tomatoes
    ~ 3 qts water
    ~ 2 tsp salt
    ~ 1 tsp black pepper
    ~ 1 tsp red pepper
    ~ dash all spice
    ~ dash ground cloves
    ~ 1/4 tsp ground thyme
    ~ 1/2 tsp ground basil
    ~ 1/2 tsp ground oregano
    ~ 1 tsp chili powder
    ~ 2 bay leaves
    ~ 1 1/2 lbs frozen okra
    ~ 1/2 cup chopped green onion tops
    ~ 1/2 cup chopped parsley
    6 pairs frog legs
    ~ 1 stick butter, melted, may need more than 1 stick
    ~ 3 tbsp butter
    ~ black pepper
    ~ salt
    ~ 2 cloves garlic, minced
    ~ 1/4 cup white wine

    Grill the legs over medium-low heat until browned while brushing with the melted butter. Remove from grill.

    Melt 3 tbsp butter in a large skillet. Add the frog legs.

    Season to taste with salt and pepper.

    Add the garlic and wine.

    Cover and simmer for 30 minutes. Add more wine or a little water if needed.

    Wild Edible Snails in Garlic Butter

    • Three handfuls of wild garden snails etc.
    • Oatmeal
    • 4 cloves of garlic (crushed)
    • Butter
    • Long sewing needle
    Suggested Instructions

    1. Before cooking your snails you first need to purge them of ---- and grit. To do this sprinkle fine oatmeal onto the bottom of a large ice cream box and add your washed snails. Make sure the lid has lots of holes and is well ventilated, because you don’t want your snails to get too hot. Feed them on oatmeal for about 3-4 days, then fast (starve) them for a further two days.
    2. Bring a pan of salted water to the boil and drop your snails into it. Bring it back to the boil and simmer for 15 minutes. When done, get a long sewing needle and hike the snails out of their shells.
    3. Melt lots of butter and gently sautee the crushed garlic until transparent, then throw in the snail meat and gently fry for 3 minutes.
    4. Serve with crusty bread and salad
    :D Al
  12. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    I do not condone only cooking the breast of wild birds like turkey and goose. I feel it is wasteful. Use the rest of the bird for/in other recipes.

    Whiskey Glazed Wild Turkey Breast


    • 2 tablespoons butter
    • 1 turkey breast, skin on and brined
    • Salt and pepper
    • 1 cup turkey stock
    • 4 tablespoons butter
    • 3 tablespoons honey
    • 6 tablespoons whiskey
    • 1 tablespoon grated orange rind
    • 2 tablespoons orange juice
    • ½ teaspoon cayenne
    Start by preheating the oven to 325 degrees F, and then melting butter on the stove top in a nice heavy bottomed skillet.
    Once it begins to bubble, you add the turkey meat, skin side down. Resist the temptation to move it as it browns. You want to get some nice color on there and you don’t want the skin to tear.
    Then you flip it over.
    Now you are going to deglaze the pan with your stock and scrape up the brown bits with a wooden spoon. Once you’ve done that, turn off the heat and put the turkey in the oven covered in foil and let it cook for 10 minutes.

    Meanwhile, in a separate pan you melt the remaining butter.
    Add the honey. From my bees!
    Mix the honey in well as it begins to bubble. You want to keep the heat low so the honey doesn’t over caramelize and burn.
    Then add the whiskey.
    Then the orange juice.
    Then the cayenne.
    Let it bubble as you whisk until it is thick and a nice deep orange. Brush half of the glaze onto the turkey.Until it is nice and blanketed in orange goo. Then cover it again with foil, and return it to the oven.

    Then add the other half about 20 minutes later. This time, leave the foil off when you return it to the oven and turn the temperature up to 400 degrees F. 15-20 minutes later the internal temperature should read 140-150 degrees F.

    Slow-Cooker Herbed Turkey Breast Rolls

    <LI abp="1007">Wild Turkey Breasts <LI abp="1008">peppered bacon <LI abp="1009">rosemary <LI abp="1010">oregano <LI abp="1011">parsley <LI abp="1012">kitchen twine <LI abp="1013">2/3 c. chicken stock <LI abp="1014">1/3 c. apple juice <LI abp="1015">1/3 c. rice vinegar <LI abp="1016">mushrooms <LI abp="1017">cornstarch (for gravy) Slit a pocket in the turkey breasts, fill them with peppered bacon, rosemary, oregano, and parsley, and roll them shut, securing them with kitchen twine.
    Place in the crockpot on low heat, cover them with 2/3 cup of chicken broth, 1/3 cup of apple juice and 1/3 cup of rice vinegar, mushrooms and more herbs. Cook on low for 6-8 hours.
    Make gravy by mixing a couple of tablespoons of cornstarch with chicken stock and adding it to the liquid in the crockpot turning it on high while finishing the rest of the meal.

    Thanksgiving Wild Turkey


    • 3/4 pound (375 g) fatback, salted pork, or bacon, 1/2 pound minced, 1/4 pound sliced
    • 1 wild turkey, 11–13 pounds (5.5–6.5 kg)
    • Coarse salt and freshly ground black pepper
    • 1 yellow onion, minced
    • 3 ribs celery, minced
    • 4 cloves garlic, minced
    • 4 cups (8 oz/250 g) toasted diced bread
    • 1 cup (8 fl oz/250 ml) chicken stock
    • 6 sprigs sage, minced
    • 2 sprigs rosemary, minced
    • 8 sprigs Italian parsley, minced

    1. 1.

      Preheat the oven to 350°F (180°C). Render half of the minced fatback slowly in a heavy-bottom sauté pan. Reserve and keep warm.

    2. 2.

      Dry the turkey very well with paper towels. Using a brush, coat the exterior with some of the warm minced fatback and season well with salt and pepper inside and out.

    3. 3.

      Heat up the remaining minced fatback on medium. Add the onion and season with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the celery and cook for 5 minutes more. Add the garlic and cook for 1 minute. Remove from the heat and add the toasted bread. Moisten with stock and add the minced herbs. Taste the bread cubes and add more broth and herbs as needed—they should be moist and tasty. Gently fill the cavity of the turkey with this mixture, and cover the breast with the remaining slices of fatback.

    4. 4.

      Place the turkey, breast side up, in a heavy roasting pan and put it in the oven. Roast for 1 hour. Remove the fatback, raise the oven temperature to 375°F (190°C), and continue roasting for 1 hour to brown the breast. Remove the turkey as soon as it registers 160°F (71°C) on an instant-read thermometer inserted into the thickest part of the thigh, away from the bones

    5. 5.Let the turkey rest for at least 20–30 minutes before carving it across the grain with a sharp knife.
    Parboiled Turkey Drumsticks:

    1.) Gently place the skinned drumsticks in a tall lobster pot 3/4 full of boiling water. 2.) After 90 minutes or so, you can remove the legs (use tongs), cool them and pick the meat for use in soups and stews.

    Any tame turkey recipe works also just make sure of the internal temp of 160 to 175F when done.

    :D Al
  13. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Wild duck and geese.
    This is my many years thru 3 generations collection of duck recipes, primarily for wild ducks as well as geese. While most wild ducks enjoy a good reputation, geese are undeservedly maligned as greasy, livery and tough. Yes, they can be all these things, but properly done, a wild goose (or a domestic, for that matter) is essentially a large duck. Ducks and geese are best at medium rare.

    Roast Wild Duck
    1 whole duck (5-6 lbs)
    olive oil
    8 slices bacon
    1 tablespoon honey
    1 can lager beer
    2 cloves of garlic, minced
    2 teaspoons garlic pepper

    1. In a small bowl, mix the honey and olive oil together.
    2. Dress a whole duck with either skin on or off and rub with olive oil and honey.
    3. Generously season duck with seasonings and herbs and drape bacon slices on top.
    4. Bake duck in a 9×13 baking dish at 400 degree for 2 hours
    Duck a l’Orange
    1 whole duck
    2 teaspoons chili powder
    1 tablespoon garlic powder
    1 tablespoon salt
    1 large granny smith apple
    2 cloves garlic
    2 sage leaves
    1 teaspoon light olive oil
    For Orange Sauce:

    • 2 tablespoons peach preserves
    • 1-1/4 cup fresh orange juice
    • 3 tablespoons of duck drippings, from pan
    • 1/4 cup red wine

    1. Sprinkle chili powder, garlic powder, and salt over duck.
    2. Cut 1-inch slice in skin of ducks on both sides of breasts.
    3. In a blender, puree garlic, sage and olive oil and add to the skin slices of duck breast.
    4. Chop apple into 1-inch pieces and stuff inside the cavity of duck.
    5. Bake at 350 degrees F (175 degrees C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
    6. Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
    7. Serve L’Orange sauce over sliced duck breasts and other parts
    Grilled Duck Poppers
    2 skinless duck breasts
    1/2 cup cream cheese
    2 slices thinly sliced bacon, cut into thirds
    4-6 jalapenos slices lengthwise
    2 teaspoons paprika
    2 teaspoons cayenne
    2 teaspoons garlic powder
    1 teaspoon cumin
    salt and pepper

    1. Preheat a grill pan or grill over medium heat.
    2. In a small bowl, add cream cheese and spices together and set aside.
    3. On a cutting board, slice each duck breast, horizontally, into 3 slices. Cover breast slices with plastic wrap and lightly pound until thin.
    4. Put 1 jalapeno pepper slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Repeat until all jalapenos have been used.
    5. Add the duck poppers to grill pan and cook just until bacon is done
    Duck Stew
    This recipe can be added to a crock pot and heated on low for 5 hours or prepared in a Dutch oven.

    1 pound boneless duck breast halves, skinned and cut into 1-inch pieces
    7 cups duck stock or beef stock
    2 cups dry red wine
    1 tablespoon tomato paste
    3 tablespoons duck fat, lard or butter
    1 large onion, sliced, about 3 cups
    4 carrots, sliced
    2 teaspoons marjoram
    4 sprigs fresh thyme
    1 celery root, peeled and cut into 1-inch cubes
    1 cup button mushrooms, sliced
    4 new potatoes, quartered
    Salt and black pepper to taste
    1 cup barley, optional

    In a small bowl, combine minced garlic and tomato paste and set aside.
    2. In a Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat until just starting to smoke. Add half of cubed duck breast and cook until well browned on all sides, reducing heat if oil begins to smoke or fond begins to burn. Transfer browned meat to large plate. Repeat with remaining duck meat and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.
    3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic/tomato mixture and broth, and cook, stirring gently until combined.
    4. Slowly add wine, scraping bottom of pan to loosen any additional browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in celery root, potatoes, onions, herbs and mushrooms. Bring to simmer and reduce heat to low. Cover, and cook for 1 1/2 hours.

    Duck Cracklins
    Duck skin

    1. Slice duck skin into 1-inch thin strips and sprinkle with salt. Add to frying pan.
    2. Over medium heat, fry until they skins become crisp.
    3. Place cracklins on paper towel to drain.
    4. Sprinkle on desired dish
    Grandma's Duck Confit
    This dish comes from an old method of preserving meat by seasoning it and slowly cooking it in its own fat. The cooked meat was then packed into a crock and covered with its cooking fat which acted as a seal and preservative. This method produces a particularly tender meat.

    3 tablespoons salt
    4 cloves garlic, smashed
    1 shallot, peeled and sliced
    6 sprigs thyme
    Coarsely ground black pepper
    4 duck legs with thighs
    4 duck wings, trimmed
    4 cups duck fat
    1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
    2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the ice box for several weeks.)

    Stuffed Goose

    6, peeled garlic cloves
    2 tablespoons olive oil
    2 medium to large goose breast fillets
    Salt and pepper
    1/2 cup shredded Parmesan cheese
    1/4 cup pine nuts
    1/2 cup fresh herbs (blend of parsley, oregano, rosemary, etc.)
    1 teaspoon lemon zest, minced
    1/2 cup breadcrumbs
    Butcher string

    1. Preheat the oven to 325 degrees.
    2. Toss the garlic cloves with olive oil in a shallow oven-safe pan or skillet. Place the pan in the oven for 10 minutes; flip the cloves over and cook for another 10 minutes. When done, garlic will be lightly browned and softened.
    3. While the garlic is roasting, place the goose breast fillets on a flat surface and butterfly them one at a time. With the knife parallel to the cutting surface and midway through the thickness of the meat, slice each fillet from the thinnest side to the thickest. Do not slice all of the way through the fillet. The object is to butterfly the fillet so that it opens up like a book with the “hinge” at the thicker part of the meat. Next, lightly pound the meat with a mallet or heavy skillet so that it is of equal thickness throughout. Season both sides liberally with salt and pepper.
    4. Remove the pan from the oven and the roasted garlic cloves from the pan, leaving the oil in the pan. Increase the oven heat to 400 degrees. Place the cloves in a bowl with Parmesan, pine nuts, herbs, lemon zest, and breadcrumbs. Stir to blend the mixture. Place fillets, cut side up, on a flat surface and spread the garlic mixture evenly over the meat. Roll up the meat, keeping the stuffing in place with your fingers while rolling. Secure each rolled fillet with butcher string.
    5. Place the stuffed fillets in the pan, and put the pan in the preheated oven. Roast for about 8 minutes or until lightly browned. Flip the fillets over and roast for 8 additional minutes or until the internal temperature reaches 140 degrees for medium-rare.
    6. Remove the pan from the oven and transfer the fillets to a cutting surface. Let them rest at room temperature for 5 minutes before removing the string and slicing the meat into 1-inch-thick medallions.
    *Quick Pan Sauce While the cooked meat is resting, add 1/2 cup of dry red wine to the roasting pan. Place over a medium-hot burner and bring to a boil. Add 2 tablespoons red wine vinegar, 1/2 cup diced tomato (canned is okay), and a pinch each of Italian seasoning and sugar. Season to taste with salt and pepper and drizzle sauce over stuffed goose medallions.

    {long one}

    2 gallons water
    1 cup salt
    1 cup black pepper
    1 cup brown sugar
    1 wild goose, 4 to 5 pounds dressed, well plucked and cleaned
    kosher salt and freshly ground black pepper to taste
    1/2 cup bacon fat (or oil)
    2 to 4 cups chicken stock
    3 tablespoons butter
    1 cup diced yellow onions
    3/4 cup diced celery
    2 teaspoons minced garlic
    1 teaspoon fresh sage, chopped
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon cayenne pepper
    1 dozen shucked oysters, drained and liquor reserved
    1/4 cup chopped roasted chestnuts
    1/4 cup dried cranberries, plumped in warm water
    2 large eggs, lightly beaten
    1 to 2 cups buttermilk
    4 cups stale crumbled cornbread
    Mix the water, salt, pepper, and brown sugar together in a large pot. Place the goose in the brine mixture and refrigerate overnight.
    Heat the butter in a large pan. Add the onions and celery and cook for about 4 minutes, or until soft. Add the garlic and cook for another 30 seconds. Season with sage, salt, pepper, and cayenne, remove from heat, and set aside. When cool, fold in the oysters, chestnuts, and plumped cranberries. In a mixing bowl, whisk together the eggs, oyster liquor, and a cup of buttermilk, and pour the mixture over the crumbled cornbread. (If using fresh cornbread, first crumble it onto a baking sheet and dry in a 200-degree oven for 1 hour or more, until very dry.) After the cornbread has absorbed the liquid, fold in the oyster mixture. Add more buttermilk if the stuffing seems perilously dry, but don't over moisten it.
    Preheat the oven to 350 degrees. Remove the goose from the brine, pat dry, and season all over with salt and pepper. In a large pan or Dutch oven, heat the bacon fat on high. Sear the goose on all sides, for about 2 to 3 minutes each, until the skin is seared and lightly golden. Reseason with salt and pepper, making sure to include the inside of the goose this time, and fill it with the stuffing. (If you have any left over, bake it in a greased pan or glass dish along side the goose for 55 minutes.) Truss the goose's legs and place it breast side up in a roasting rack.
    Pour the chicken stock into a roasting pan until it comes 1/4 to 1/2 inch up the sides. Lower the rack into the pan and roast the goose for roughly 2 hours, until a thermometer placed in the thigh reaches 160. Maintain the liquid level by adding more chicken stock, if necessary. (If the skin begins to get too brown, cover it loosely with a tent of aluminum foil.) Remove from the oven and let the goose sit, uncovered, for 10 to 20 minutes. The center of the stuffing must reach 165 degrees; if it's not cooked thoroughly, transfer it to a pan and place it back in the oven until done.

    1 wild goose, well cleaned & picked (do not skin)
    2 1/2 qts. cornbread crumbs
    1 lg. onion, chopped fine
    2 Jonathan apples, diced
    Salt & pepper
    Goose giblets

    Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 tablespoons of butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often.

    :D Al
  14. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Fish are good for a body's health, so is catching them if you do not turn it into a job.

    Catfish Fry
    1 cup buttermilk
    1 tablespoon black pepper
    1 1/2 teaspoons salt
    2 cups (about 8 2/3 oz.) self-rising cornmeal mix
    1 1/2 to 2 qt. peanut oil
    1. Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.
    2. Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.
    3. Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.
    4. Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370°F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.

    Lemon Baked Trout
    4 (4 oz.) trout filets, with skin
    Olive or canola oil cooking spray
    Sea salt
    Freshly ground black pepper
    2 – 3 lemons

    1. Set rack in center of oven. Preheat oven to 425 degrees F. Or, preheat gas or charcoal grill to medium-hot and prepare it for cooking with indirect heat.
    2. Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray. Arrange trout filets on foil, spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt and 5 or 6 grinds of pepper.
    3. Using sharp knife, cut off an end of a lemon. Cut lemon into the thinnest possible slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3-4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.
    4. Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point. (If using an outdoor grill, slide packet with fish onto grill and later slide it back onto baking sheet to help lift off grill.)
    5. To serve, transfer each filet to a dinner plate

    Bluegill Parmesan

    • 1/4 cup butter, melted
    • 1/2 cup dry bread crumbs
    • 1/3 cup grated Parmesan cheese
    • 2 tablespoons minced fresh parsley
    • 1 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon pepper
    • 1 pound bluegill or crappie

    1. Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.
    2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork
    **** Perch or crappie may be substituted for the bluegill.

    4 to 6 lbs. bluegills (or any sm. panfish)
    Flour seasoned with salt & pepper
    Lemon slices

    Gut and scale bluegills. Wipe dry on paper toweling and dust with flour seasoned with salt and pepper. Stick thin slice of lemon in cavity of each fish. Place fish in well-oiled basket grill, close and hold grill over hot coals, either hardwood or charcoal. Cook about 5 minutes per side.

    1 lb. fish fillets (Crappie or Bluegills)
    1 c. diced onion
    1 c. diced celery
    1 1/2 c. diced potatoes
    1 c. diced carrots
    2 tbsp. crisp, crumbled bacon
    1 1/2 c. milk
    2 tbsp. butter

    Crisp bacon, remove from pan, leave drippings. Saute onion and celery, remove from drippings. In large pot put potatoes, onion, celery, carrots, bacon and fish fillets, cut into chunks and 2 cups water, salt and pepper to taste. Simmer 20 minutes or until potatoes and carrots are tender. Add milk and butter.

    2 lb. fish fillets
    1 tsp. salt
    1 c. milk
    1 c. crushed cornflakes
    1/4 c. butter, melted
    Lemon wedges or slices

    Cut fillets into serving sizes. Add salt to milk. Dip fillets in milk and roll in cornflake crumbs. Place on a shallow, well-greased baking pan, skin down. Sprinkle each piece with melted butter. Bake at 500 degrees for 10 to 12 minutes, or until the fish flakes. Garnish with lemon.

    Cajun Crappie Recipe
    Crappie filets (about 1 pound)
    1/3 cup yellow corn meal
    1 1/2 cups all purpose flour
    1/4 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/2 teaspoon paprika
    1 teaspoon dried parsley flakes
    1/2 teaspoon dried oregano
    1/4 teaspoon cayenne pepper
    1 egg
    1/2 cup of milk
    corn oil for frying Combine Corn Meal, 1 cup of flour and spices in a small bowl, mix well. Beat the egg and milk in another bowl. Remove skin from the Crappie filets and wash with cold water. Dry the filets with paper towels. Put ½ cup of flour in a plastic bag. Add the crappie filets to the plastic bag and shake to coat the filets with flour. Dip one by one, into the egg and then dip into the Corn Meal, flour, and spice mixture. In a large frying pan, heat the corn oil, 1/4 inch deep, to about 375 degrees. Carefully place filets into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to drain excess oil

    Tempura Battered Perch Recipe
    Tempura batter is best on the lumpy side
    and must be kept cold for the best results

    12 Lake Perch filets (about 1 pound)
    1 cup flour (must be sifted)
    1 egg yolk
    1 cup Ice water
    canola oil for frying In a large frying pan, heat the canola oil, 1/2 inch deep, to about 375 degrees.

    In a bowl lightly beat the egg yolk. Pour the ice water into the bowl and very slightly combine. Do not over mix. Add the sifted flour, do not sift the flour into the liquid, add flour all at once. Using a fork loosely combine the flour with the liquid. Do not beat, you want the tempura batter loosely combined and lumpy. Take the filets and dip one by one, into the tempura batter to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to absorb excess oil.

    :D Al

  15. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Baked Northern Pike Recipe

    2 Northern Pike filets about 3 lbs
    4 tablespoons butter melted

    • Spice Sprinkle Mixture:
      (We will only use part of the spice mixture)
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried powdered thyme
    • 1/4 teaspoon dried powdered rosemary
    • 1 teaspoon paprika
    Remove skin from the Northern Pike filets and rinse with cold water. Remove the Y bones from the filets and cut the filets into several 4 inch pieces. Dry the filets with paper towels. Coat the bottom of the baking pan with one tablespoon of the butter. Place the filets skin side down in the baking dish. Paint the filets with the melted butter. Mix the spices together in a small bowl. We only use part about 1/3 or 1/2 of the spices to dust the filets, reserve the rest for later use. Sprinkle some of the spices on top of the filets. Bake at 400 degrees for 15 minutes or until the filets flake

    Onion Ring Crusted Northern Pike Recipe

    2 Northern Pike filets about 3 lbs
    1 cup flour
    1 egg
    2 cups
    French Fried Onions
    Remove skin from the Northern Pike filets and rinse with cold water. Remove the Y bones from the filets and cut the filets into several 4 inch pieces. Dry the filets with paper towels. Place onion rings in a plastic bag and crush (not too fine, coarse is best). Spread the crushed onion rings crumbs from the bag onto a plate. Put flour into the same plastic bag. Beat egg in a shallow bowl. Put the Northern Pike pieces into the plastic bag with the flour and shake to coat. Dip Northern Pike pieces into the beaten egg and then press firmly into onion ring crumbs to adhere. Coat both sides. Place coated pieces in a greased baking dish. Bake at 400 degrees for 15 to 20 minutes or until the filets flake.

    Broiled Walleye with Fresh Herb Sauce

    2 walleye fillets about 2 pounds
    8 tablespoons extra virgin olive oil (reserve 2 tablespoons)
    6 tablespoons fresh squeezed lemon juice
    3 tablespoons fresh basil
    3 tablespoons fresh chives
    2 tablespoons fresh parsley
    1/4 teaspoon pepper
    1/4 teaspoon salt
    In a food processor or blender combine and puree the fresh spices, lemon juice, and only 6 tablespoons of olive oil. Set the puree aside. Pre heat your broiler. Cut the walleye fillets into serving sized pieces. Coat the walleye fillets with the reserved 2 tablespoons of olive oil. Broil the walleye fillets for 5 minutes per side. Remove when the fillets flake easily with a fork. Transfer the fillets to a serving plate and spoon the pureed herb sauce on top of the fillets.

    Walnut Crusted Walleye
    2 medium Walleye fillet about 2-3 lbs, cut into serving size pieces
    1 cup coarse bread crumbs
    1 cup finely chopped Walnuts
    1 tablespoon seasoned salt
    1/4 teaspoon black pepper
    2 egg whites (separated from yokes)
    2 teaspoons cornstarch
    1/2 juice of one lemon
    1 zest of one lemon, finely grated
    4 tablespoons of olive oil

    Blend the egg whites, lemon juice and cornstarch together in a shallow bowl, set aside for dipping the Walleye pieces. Combine the finely chopped walnuts, bread crumbs, seasoned salt, pepper and lemon zest in another shallow bowl. Dip both sides of the Walleye in the liquid. Then transfer the Walleye to the bowl containing the crumb mixture, pat the crumb mixture onto the small Walleye pieces. Air dry the crusted Walleye for 10 - 15 minutes on a wire rack. This will help firm the coating prior to cooking. Heat the oil in an large skillet (that can be placed in the oven). Saute the Walleye pieces until golden brown, about 2-3 minutes per side. Turn only once carefully. Transfer the skillet to a preheated oven at 450 degrees for 8-10 minutes or until the Walleye flakes easily

    :D Al
  16. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Rabbit, we like to hunt our rabbits with (at one time 22LR) with a center fire 22 with reduced loads. We like the common cotton tail as well as the snow shoe hare.

    Bohemian Rabbit

    Hoppin' Good Lasagna 1 rabbit, cut into serving pieces
    ~ 2 tbsp bacon fat or butter
    ~ 1 medium onion, sliced
    ~ 1 qt. (32 oz.) sauerkraut

    Melt the fat in a large skillet. Add the rabbit and brown on all sides.

    Add the onion slices and fry until they are soft.

    Add the sauerkraut and stir together.

    Cover, reduce heat and simmer 3 – 4 hours.

    If desired, remove the rabbit and debone then add back to the skillet.

    Serve with mashed potatoes and enjoy.

    Creamy Rabbit Casserole

    2 rabbits cut into pieces
    ~ 5 tbsp butter
    ~ 1 medium onion, chopped
    ~ 1 1/2 cups heavy cream
    ~ 1/3 cup vinegar
    ~ salt and pepper to taste
    ~ 1/2 tsp thyme
    In a Dutch oven melt 3 Tbsp butter and brown the rabbit pieces. Remove and set aside.

    Add remaining 2 Tbsp butter and saute onion till clear. Return rabbit to pan.

    Mix remaining ingredients and pour half of this over rabbit. Cover and simmer over very low heat for 1 hour.

    Skim off fat and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens.

    Hoppin' Good Lasagna
    2 medium size rabbits, cut into serving pieces
    ~ 1 can cream of mushroom soup
    ~ 1 lb Italian sausage
    ~ 1/2 cup warm water
    ~ 1 cup sliced black olives
    ~ pinch of basil
    ~ 2 tsp garlic powder
    ~ 1 1/2 tsp seasoning salt
    ~ 1 tbsp oregano
    ~ 1 1/2 tsp sage
    ~ 2 tsp black pepper
    ~ 2 tbsp minced garlic
    ~ 1 tbsp onion flakes
    ~ 2 – 14 oz jars marinara sauce
    ~ 1 package lasagna noodles
    ~ 8 oz ricotta cheese
    ~ 1 lb shredded mozzarella cheese

    Place the soup in a crock pot. Place the rabbit on top.

    Cook on low overnight or until the meat starts to fall off the bone.

    Remove the meat and allow to cool. Then remove the meat from the bones and cut into chunks.

    Brown the rabbit and the sausage together in a large skillet. Drain.

    Stir in the water, olives, basil, garlic powder, seasoning salt, oregano, sage, pepper, minced garlic and onion flakes.

    Bring to a boil, reduce heat and simmer 15 minutes stirring occasionally.

    Stir in the marinara sauce and remove from heat.

    Preheat oven to 375 degrees.

    Place a layer of the meat/sauce mixture in the bottom of a 9" x 13" baking dish. Cover with a layer of dry noodles. Spread a thin layer of the ricotta cheese on top of the noodles. Sprinkle on a little mozzarella. Cover with another layer of sauce.

    Repeat the layering ending with the meat/sauce mixture on top. Reserve a 1/2 cup of mozzarella.

    Bake for 45 minutes. Check after 30 minutes. Lasagna is done when you can easily stick a knife through the middle.

    Sprinkle on the rest of the mozzarella and cook another 10 minutes for cheese to melt.

    Remove and let set 5 minutes or so.

    Bean and Bunny Soup
    boneless meat from 1 rabbit, cut into 1" chunks
    ~ 1 - 11 1/2oz. can bean with bacon soup
    ~ 1 - 12oz. can pinto beans
    ~ 1 cup water
    ~ 2 carrots, cut into 1/4" slices
    ~ 2 - 3 slices bacon, cut into 1/2" pieces
    ~ 1/4 cup dried cranberries
    ~ 1 tbsp brown sugar
    ~ salt, pepper, garlic powder, dried parsley, curry & cayenne pepper to taste
    Place meat, soup, beans, water, carrots, bacon, cranberries and sugar in a crock-pot.

    Season to taste with the spices.

    Cook on low 4 hours.

    Soup is done when carrots are tender.

    NOTE: Squirrel or chicken can be substituted for the rabbit.

    Rabbit in Mushroom Gravy

    2 rabbits, cut into serving pieces
    ~ 2 tbsp butter or shortening
    ~ 2 cans cream of mushroom soup

    Melt the butter or shortening in a large skillet. Place rabbit pieces into skillet and brown but DON'T cook completely. Only about 1/2 way done.

    Place rabbit in a baking dish. Cover with the cream of mushroom soup.

    Cover with foil and bake at 350 degrees for 45 minutes.

    Serve with mashed potatoes using the gravy on the potatoes and/or on the rabbit.

    NOTE: I prefer rice over mashed potatoes for this recipe.

    Slow Cooker Wild Rabbit

    2 rabbits, cut into serving pieces
    ~ 1 large onion, chopped
    ~ 1 tsp salt
    ~ 1 can DelMonte zucchini in tomato sauce
    ~ 1/4 cup ketchup
    ~ 1 tbsp brown sugar
    ~ 1 tsp sweet basil

    Place rabbit pieces in a large pan and cover with water. Add the onion and salt.

    Bring to a boil, cover and simmer about 1 hour.

    Remove meat from pan and place in a slow cooker/crock pot.

    In a bowl mix the ketchup, sugar and basil together. Stir in the zucchini.

    Pour mixture over rabbit and cook on low for 4 hours or until tender. Salt and pepper to taste if desired.

    :D Al

  17. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Squirrels are very good eating critters. They also provide one of the longest hunting seasons in an area. Some places hunting them can be done year round.
    Many people I have talked to about hinting then say they don't because they are hard to skin. Well so one came up with this way and is one of the slickest methods I have ever seen and you can skin a squirrel and have it ready to cool in just two minutes total once you learn and have every thing at hand.


    My favorite is bacon wrapped squirrel.

    squirrel legs, front or rear, amount depends upon how hungry you are
    ~ beer
    ~ garlic powder
    ~ pepper
    ~ salt
    ~ minced onion
    ~ hickory smoked bacon
    Soak the legs in beer for 2 – 3 hours. Remove and drain.

    Sprinkle to taste with garlic powder, pepper, salt and the minced onion (or if you have a favorite dry rub for grilled squirrel you can use that instead).

    Wrap each leg with bacon. Secure with toothpicks if necessary.

    Place on hot grill (charcoal grill recommended for a nice smoky flavor, although a gas or electric grill will do the trick). Cook over medium heat until cooked through, tend to the meat as your cooking to make sure you do not over cook.

    Caribbean Jerk Squirrel

    1 or more whole squirrels
    ~ 1/2 cup garlic salt
    ~ 2 lemons
    ~ 1/2 cup Caribbean jerk seasoning
    ~ 1/4 cup honey
    ~ 1/4 cup chopped onion
    ~ 2 celery stalks, chopped

    Place the squirrel in a large pot of water with the garlic salt.

    Slice one lemon into slices and add to the pot.

    Slice the other lemon in half and squeeze the juice into a bowl. Add the squeezed halves to the pot.

    Bring to a boil and cook 15 – 20 minutes.

    To the lemon juice, add the jerk seasoning and honey. Stir together.

    Remove the squirrel from the pot. Drain well.

    Place the squirrel on a large sheet of foil.

    Stuff the celery and onion inside the squirrel. Pour on the seasoning mixture.

    Wrap tightly in the foil.

    Place in oven preheated to 350 degrees. Bake for 25 – 35 minutes.

    Remove from oven and let rest a couple of minutes.

    Fried Squirrel with Mushroom Gravy

    3 squirrels, cut into serving pieces
    ~ flour
    ~ salt and pepper
    ~ 2 eggs, beaten
    ~ 3 – 4 pieces bacon, chopped
    ~ 1 medium onion, chopped
    ~ 1 can cream of mushroom soup
    ~ 1 soup can milk

    Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.

    Heat some oil in a large skillet.

    Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.

    Fry until golden brown. Remove and drain fat. Return to skillet.

    Cover with the bacon and onion.

    Mix the soup and milk together and pour over meat.

    Cover, reduce heat and simmer for 2 hours.

    :D Al

  18. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Squirrel and Noodles

    2 medium squirrels whole
    1 large onion
    Rubbed Sage
    ground red chili pepper

    Fill 1 large stock pot 3/4 full of water, set to boil. Dice onion, then add onion, and spices to the water. Then add the Squirrel. Cook until the meat falls away from the bone. Remove bones from pot, add noodles and cook until the noodles are tender

    Squirrel for One

    1 squirrel, left whole
    • 1/4 large onion, chopped
    • 1 -2 stalks celery, chopped
    • garlic powder
    • onion powder
    • salt and pepper
    • 1 tbsp fresh chopped parsley, optional
    • foil

    Place the squirrel on a large piece of foil. Dust the meat with the garlic and onion powders and pepper inside and out. Sprinkle on a little salt. Rub spices around evenly. Mix the onion, celery and parsley together. Stuff the squirrel with about 1/4 of the mixture and place the rest tightly around the outside. Roll the squirrel up in the foil and place on a baking sheet. Cook at 350 degrees for 35 – 45 minutes or until done. Unroll the foil and enjoy.

    Southern Fried Squirrel

    1/3 c All-purpose flour
    1/2 ts Salt
    1/8 ts Black pepper
    1/8 ts Cayenne pepper
    2 Squirrels or 1 wild rabbit, cut up
    Vegetable oil
    3 tb All-purpose flour
    1 1/2 c Milk or chicken broth
    Salt and pepper
    Brown bouquet sauce

    In large plastic food-storage bag,

    combine 1/3 cup flour,
    the salt, black pepper, and cayenne pepper; shake to mix.
    Add squirrel pieces; shake to coat.
    In large skillet, heat 1/8 inch of oil for squirrel,
    or 1/4 inch of oil for rabbit, over medium-high heat until hot.
    Add coated meat; brown on all sides.
    Reduce heat; cover tightly.
    Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once.
    Remove cover; cook 5 minutes longer to crisp.
    Transfer meat to plate lined with paper towels. Set aside to keep warm.

    Discard all but 3 tablespoons oil.

    Over medium heat, stir flour into reserved oil.
    Blend in milk.
    Cook over medium heat, stirring constantly, until thicken and bubbly.
    Add salt and pepper to taste.
    Add bouquet sauce if darker color is desired.
    Serve gravy with meat.

    Tart-N-Tasty Squirrel


    3 pounds squirrel, pieced
    1/4 cup olive oil
    1/2 teaspoon crushed black pepper
    1/3 cup fresh lemon juice
    1/2 teaspoon sugar
    1/4 teaspoon paprika
    1/4 teaspoon prepared mustard
    1/4 teaspoon salt
    1/4 teaspoon celery salt
    1/4 teaspoon garlic powder

    Season squirrel with salt and pepper. Heat olive oil and brown squirrel. Remove squirrel, drain skillet. In a mixing bowl combine all remaining ingredients, mix well. Place squirrel back in skillet, add mixture, stir to mix. Cover and simmer for about 45 minutes, serve. Serve with mashed potatoes or French fries, fresh salad, and hot biscuits

    [FONT=Arial, Helvetica, Geneva, Swiss, SunSans-Regular]Honey and Cider Squirrel[/FONT]

    2 young squirrel, dressed & halved
    1/2 cup honey
    2 cups apple cider
    2 bay leaves, crushed
    1 TBL cornstarch
    2 TBL water

    Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remianing honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad


    Squirrels, cut into pieces
    1 c. water
    1 c. red wine
    1/4 c. salt
    4 tbsp. sugar
    1/4 tsp. pepper
    1 tsp. minced garlic
    1 tbsp. monosodium glutamate

    Marinate squirrel pieces in mixture of rest of above ingredients for 12 to 16 hours in non-metal container. If the squirrels are not covered, mix up more brine. After marinating, drain squirrel pieces on paper toweling. Place on cookie sheet to air dry for 1 to 2 hours. Place pieces on oiled racks in electric smoker for 2 hours (2 pans of sawdust). Finish the squirrel in 225 degree oven, basting twice with butter for 2 hours. (I often make a pate out of smoked squirrel by grinding the boneless meat, mixing with an equal amount of softened butter and moistening with 1 to 2 tablespoons of brandy.

    :D Al

  19. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Venison may or may not be the most popular game meat, but it is definitely the most abused.

    Venison Taco Pie Recipe


    • 1 pound ground venison
    • 1 can (11 ounces) Mexicorn, drained
    • 1 can (8 ounces) tomato sauce
    • 1 envelope taco seasoning
    • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
    • 1 cup (4 ounces) shredded cheddar cheese

    1. In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.
    2. For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving
    Hearty Hunter's Stew


    • 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
    • 2 tablespoons canola oil
    • 4-1/4 cups water, divided
    • 1/2 cup tomato juice
    • 2 medium onions, cut in wedges
    • 2 celery ribs, sliced
    • 1 teaspoon Worcestershire sauce
    • 2 bay leaves
    • 2 to 3 teaspoons salt
    • 1/2 teaspoon pepper
    • 6 medium carrots, quartered
    • 1 large rutabaga, peeled and cubed
    • 6 medium potatoes, peeled and quartered
    • 1 cup frozen peas
    • 1 tablespoon cornstarch

    1. In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
    2. Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
    3. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened
    Venison Meat Loaf


    • 2 eggs
    • 1 can (8 ounces) tomato sauce
    • 1 medium onion, finely chopped
    • 1 cup dry bread crumbs
    • 1-1/2 teaspoons salt
    • 1/8 teaspoon pepper
    • 1-1/2 pounds ground venison
    • 2 tablespoons brown sugar
    • 2 tablespoons spicy brown mustard
    • 2 tablespoons white vinegar

    1. In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a meat thermometer reads 160°.

    Best Butterfly Chops

    1 -2 lbs deer loin chops, butterflied
    ~ chipotle seasoning
    ~ Italian dressing
    deer loin or roast
    ~ 3 - 5 lbs yellow onions
    ~ 1 stick butter, maybe more
    ~ salt
    ~ pepper
    ~ garlic powder

    Slice the meat as thin as you can get it. Best done while still partially frozen.

    Slice the onions into thin slices and then in half.

    Melt the butter in an iron skillet. Turn on the exhaust fan!

    Place 1 - 2 inches of onions in the hot butter. Place the meat on top of the onions. Do not mix together.

    Season to taste with the salt, pepper and garlic powder.

    Cook over medium to medium-low heat until the meat starts to change color.

    Flip the meat only and season again with the seasonings.

    Cook until the meat changes colors again and then mix the meat and onions together.

    :D Al

  20. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

    Apr 22, 2005
    Elk, Venison Antelope and other Rudiment's work well with Beef recipes.

    Elk Platter

    1 lb elk steak
    ~ 1 cup flour
    ~ 1 tbsp coarse ground black pepper
    ~ 1/2 tsp red pepper
    ~ 1/2 tsp salt
    ~ 1/2 tsp sage
    ~ 1 tsp garlic powder
    ~ butter or oil

    Tenderize the steak on both sides with a meat mallet, back of a knife or the edge of a plate.

    Combine the flour with all of the seasonings in a bowl.

    Heat a little butter in a large skillet.

    Dredge the steak in the flour mixture and add to the hot oil.

    Cook on medium–high heat for 4 – 5 minutes or until golden brown. Flip and cook until golden brown. Do not overcook!

    Remove to a platter and let rest a couple of minutes.

    Wild Game Sausage Rolls

    1 lb wild game sausage, elk, deer
    ~ 1/4 cup brown sugar
    ~ 2 tbps butter
    ~ 1 small onion, chopped
    ~ 1/2 tsp cinnamon
    ~ 1/2 tsp ginger
    ~ 1 tbsp soy sauce
    ~ 1 package egg roll wrappers
    ~ oil for deep frying

    Melt the butter in a skillet. Add the sausage and cook until done. Drain if needed.

    Stir in the remaining ingredients and simmer for 20 minutes stirring occasionally.

    Roll the wrappers and cut into quarters.

    Place 1/2 tsp on each wrapper. Moisten the edges and roll tightly together pinching the edges together.

    Fry in oil heated to 375 degrees until golden brown.

    Drain on paper towels. Keep warm.


    Blackbeard Stew
    3 lbs moose, deer, elk or beef, cut into 1” cubes
    ~ 4 tbsp flour
    ~ 1 tsp salt
    ~ 1/2 tsp celery salt
    ~ 1/2 tsp ginger
    ~ 1/2 tsp garlic salt
    ~ 1/4 tsp pepper
    ~ 2 tbsp oil
    ~ 1 – 16oz can diced tomatoes
    ~ 3 medium onions, diced
    ~ 3 large potatoes, cubed
    ~ 6 – 8 carrots, peeled and diced
    ~ 1/3 cup molasses
    ~ 1/2 cup water
    ~ 1/3 cup wine vinegar
    ~ 1/2 cup raisins

    Mix the flour, salt, celery salt, ginger, garlic salt and pepper together in a large freezer zip lock bag.

    Heat the oil in a skillet.

    Add the meat in batches and shake to coat. Add to the hot oil.

    Brown the meat on all sides. Remove and place in a crock pot.

    Add the remaining ingredients to the crock pot.

    Cook on low for 8 - 10 hours.

    Serve as is or over cooked egg noodles or rice

    Crockpot Roast Beast

    Stuffed Buffalo Burgers 3 lb bear or moose roast
    ~ 1 packet ranch dressing mix
    ~ 1 packet Italian salad dressing mix
    ~ 1 packet onion soup mix
    ~ 1 packet brown gravy
    ~ 1 cup red wine
    ~ 1 cup sliced cremini mushrooms
    ~ 1 tsp thyme
    3 lbs moose roast
    ~ 1/2 lb ground moose or pork
    ~ 1/4 cup olive oil
    ~ 1 cup beer
    ~ 3 or more clove garlic, minced
    ~ 1 large green pepper, chopped
    ~ 2 large onions, chopped
    ~ 3 tbsp parsley
    ~ 1 tsp oregano
    ~ 2 tsp paprika
    ~ salt and pepper to taste
    ~ 1 small can tomato paste
    ~ 4 tbsp butter
    ~ 1 tbsp dry mustard
    ~ 1/2 lb bacon

    Slice the roast along the grain and butterfly open. Tenderize and flatten with meat mallet to about 15" square.

    Chop the garlic, onions and pepper down to pea size.

    Mix chopped veggies with the ground meat, beer, olive oil, parsley, oregano and paprika.

    Place the moose square on plastic wrap. Spread the ground meat mixture on the top to within 1" of edges.

    Roll up jelly roll style.

    Place in refrigerator for a couple of hours to firm up.

    Mix the butter, tomato paste and dry mustard together.

    Place meat roll on a baking sheet.

    Spread the tomato mixture on top. Top with bacon slices.

    Loosely cover with foil and bake at 325 degrees for 2 - 2 1/2 hours or until meat thermometer 170 degrees.

    Remove from oven and let rest, covered, for 15 minutes.

    Stuffed Buffalo Burgers

    [FONT=arial]1 lb ground buffalo meat
    ~ 1 tsp Worcestershire sauce
    ~ 1/2 tsp salt
    ~ 1/8 tsp pepper
    ~ 1/2 cup shredded sharp cheddar, Monterey jack or hot pepper cheese, or combo of all three
    ~ 4 English muffins, Kaiser rolls or burger buns
    ~ romaine lettuce leaves
    ~ thick cut tomato slices
    ~ horseradish sauce[/FONT]
    In a bowl, combine the buffalo, Worcestershire sauce, salt and pepper together.

    Divide the meat into four balls.

    Make a deep hole in the middle of each ball and add 2 tbsp. of cheese. Pinch closed and shape into 3/4" thick patty.

    In a heavy, greased skillet cook the burgers over medium-high heat 3 – 4 minutes per side for medium-rare. Adjust cooking time for medium doneness. Remember, very lean meat will dry out if cooked past medium. You can grill these but unless you use well-greased foil they crumble and fall through the grate.

    Spilt the muffins or rolls and lightly toast.

    Place a muffin bottom on a plate. Top with horseradish sauce, lettuce leaf and a burger.

    Top the burger with another dollop of horsey sauce, tomato slice and muffin top.

    :D Al[/SIZE][/FONT][/COLOR]