Pheasant Oven Salad
Baked Goose and Mushrooms
Venison Oven Steak Dinner
Pickled Fish 1
Pickled Fish 2
Corned Venison, Elk, Deer, or Antelope
Raw Apple Cake
Six Layer Bars
Roast Beef Dinner in a Pot
Mike’s Ham and Potato Breakfast
Cheesy Breakfast Eggs
Venison Roast
Various Venison Marinades
Crock of bird
Hot & Spicy Goose Strips
Grouse Patties
Dutch Oven Catfish Cornbread
Venison Wrapped Oysters
Foil Fish
Chicken Breast With Rice In Foil
Walking Salad
Venison Marinade

 

Follow this link for more recipes from the National Wild Turkey Federation.

Follow this link for more recipes from the Outdoor Campus in Sioux Falls South Dakota.

Cajun Pheasant Strips

Pheasant breasts
Flour
Beaten egg
Cajun seasoning

Cut pheasant breasts into thin strips. Dip into beaten egg and dredge
in flour seasoned with Cajun Seasoning. Fry in hot oil until golden brown. Drain on
paper towel.


Pheasant Casserole

Pheasant, cut up
1 tsp soy sauce
1 medium onion, diced
1/2 cup diced celery
6-8 slices bacon
1 cup sour cream
Salt and pepper to taste
1 1/2 cups grated Swiss cheese
1 can cream of mushroom soup

Brown pheasant pieces, set aside. Sauté onion and bacon and season with salt and pepper.
Place pheasant pieces, bacon and onion in a large casserole. Combine soup, soy sauce, celery and
sour cream ; spoon over pheasant mixture. Top with Swiss cheese. Bake at 325 degrees for 1
1/2 hours.


Pheasant Wild Rice Soup

1 pkg. long grain wild rice
1/2 cup flour
1 can mushrooms, drained
1 cup milk
1 large onion, diced
8 cups chicken broth
1/2 cup butter
1 pkg onion soup mix
1 pheasant, cooked and cubed

Prepare long grain wild rice blend according to the directions. Sauté mushrooms and onions in
butter. Sprinkle in flour, stirring until flour is mixed in but not browned. Slowly add milk and broth
with a wire whisk, stirring until blended. Add rice blend, onion soup mix and cubed pheasant
meat. Simmer for 30-45 minutes.



Meal in a Can or Dutch Oven

I hate to admit how long I have used this recipe, but I first made it while in Camp Fire Girls, it was actually made in a washed out tin can, buried in the coals and very tasty. I now make it in my Dutch ovens.

1 pound lean hamburger
6-7 potatoes
1# carrots
Onion to taste
Salt & pepper to taste
Cream of celery soup (this is where we also got our tin can)

Layer the meat on the bottom of your Dutch oven, salt and pepper. Peel the potatoes (or leave skins on if you prefer), layer potatoes and carrots and onion on top of the meat until your oven is just about full. Mix 1 can of water with the cream of celery soup and pour over the above. Cook until done. I poke and prod to check for it being done.

 

Bird Suet Recipes from Sandy Uecker
Important note: feed suet (animal fat) when temperatures are below 70 degrees F. The all-season suet can be used year-round. Double melting suet makes it harder and will keep its shape better. Beef suet is the best. 

Fancy Suet Cakes

2 cups ground Suet approx. 1 lb.
1 cup peanut butter (smooth or chunky)
1 cup rolled oats
1 cup yellow cornmeal
1 cup wild bird seed mix
1 cup sunflower seeds

Melt suet and allow to cool and harden. Melt again. Mix in other ingredients. Pour into molds such as old margarine tubs, Tupperware, etc. Chill. Store in plastic bags in freezer until needed.
 

Vegetable Shortening Cakes -- Not a true suet cake, but can be used on pine cones or in log feeders.

1 cup solid vegetable shortening
1 cup peanut butter
3 cups yellow cornmeal
l cup white or whole wheat flour
1 cup cracked corn

Melt shortening, remove from heat, add peanut butter, blend well, and mix in all other ingredients. Store in refrigerator or freezer.
 

Peanut Butter Hard Suet Cakes

2 cups ground suet
1 cup peanut butter
2 cups yellow cornmeal
2 cups fine cracked corn

Melt suet, let cool and harden, then melt again. Stir in cornmeal and cracked corn. Place in molds, store in freezer.
 

All Season Suet

1 cup crunchy peanut butter
2 cups “quick cook” oats
2 cups cornmeal
1 cup lard (no substitutes)
1 cup white flour
1/3 cup sugar

Melt lard and peanut butter in microwave, stir in remaining ingredients. Pour into freezer containers and store in freezer.

 

Pheasant Oven Salad

1 can French fried onion rings 2 T mayonnaise
2 pheasants, cooked and diced 1 pkg chicken gravy mix
¾ cup diced celery sautéed 1 cup milk
8 oz cashews

Combine first 4 ingredients. Mix together mayo, gravy mix and milk. Add to
pheasant mixture. Place in casserole and bake at 400 degrees for 10-15 minutes.

 

Baked Goose and Mushrooms

5 to 8 lb goose 4 T flour
Garlic Salt ½ tsp rosemary
Paprika ¼ tsp thyme
1-1/2 stalks celery,chopped 1-1/4 tsp salt
1 carrot, chopped 1 cup thick sour cream
Fat sufficient for browning 1 (4oz) can button mushrooms,drained

Wash and dry goose inside and out. Cut off neck and wing tips. Season inside and out with garlic salt and paprika. Place on rack in shallow pan. Roast uncovered in 325 degress oven for 1 hour or until browned and fat has cooked off. Simmer giblets neck and wing tips in water to cover. Brown celery, carrots, and onion in fat until soft and golden. Stir in 2 T flour then blend in liquid from giblets (1cup stock). Season with rosemary, thyme and remaining salt. Stir remaining 2 T flour into sour cream to keep it from curdling during roasting. Blend into gravy. Remove goose from shallow pan and place in roasting pan. Pour gravy and mushrooms over all. Cover and continue roasting another 2 hours or until tender.

 

Venison Oven Steak Dinner

3 slices bacon, diced 1/8 tsp pepper
2 onions, sliced 2 medium potatoes, quartered
1 (3.5oz) can mushrooms 1 small bay leaf
4 venison rib steaks, trimmed ¾ cup tomato sauce
¼ cup flour 1 (8oz) can green beans, drained
1 tsp salt Grated Parmesan cheese

Cook bacon. Saute onions and mushrooms in bacon drippings until light golden; remove from pan. Mix together flour, salt and pepper. Rub flour mixture into steaks and brown slowly on both sides. Place browned steaks in casserole. Add onions, mushrooms, bacon, potatoes and bay leaf. Pour tomato sauce over all. Bake at 350 degrees for 1-1/2 hours or until meat is tender. Add beans and bake an additional 10 minutes. Sprinkle with Parmesan cheese just before serving.

 

Pickled Fish 1

5pounds of perch- skin when partially frozen and cut
into 1 inch chunks. Put in glass gallon jar. Over with
salt brine strong enough to float an egg. Refrigerate
for 48 hours. Drain off brine and wash fish.
put back into jar and cover with white vinegar. Ref-
rigerate for 24 hours. Drain well. Layer fish, onion,
and whole pickling spice. Pour I cup of silver satin
white wine and then syrup.
Syrup- 4 cups of fresh vinegar, 3 cups of sugar- place
In pan and bring to boil – then cool.
Ready to eat in 3 days.



Pickled Fish 2

Fill a 1 quart jar ¾ full with fish and cut up onions.
Add- 3 teaspoons pickling salt
2 teaspoons pickling spice
¾ cup of sugar
And fill with 5 % vinegar.
Shake once a day for 5 days.


Ever wonder what to do with that carp that you caught? By pickling fish,
the majority of the bones will dissolve in the pickling spices and the
vinegar. These taste great!
 

Corned Venison, Elk, Deer, or Antelope
Takes 15 days

8-10 # meat
2 gallon marinade

1 ½ cups salt
2 Tbsp. pickling spices
1 Tsp. peppercorns
3 ½ tsp. sodium nitrate
1 tsp minced onion
1 medium lemon- sliced
½ cup sugar
1 tsp. whole cloves
3 bay leaves
1 medium garlic clove- minced
7 quarts water (warmed)

Mix all dry ingredients in glass or crock. Stir
in warm water. Completely submerge meat- Cover
and place in refrigerator. Every other day, turn
meat for 15 days. Enjoy.
 

Raw Apple Cake

TOPPING:
½ C Brown Sugar
½ tsp Cinnamon
½ C Chopped Nuts (optional)

CREAM TOGETHER:
¾ C Oleo (shortening)
1 ½ C White Sugar
2 Well Beaten Eggs

ADD:
2 ½ C Flour
1 1/3 tsp Soda
½ tsp Salt
¾ C Cold Strong Coffee
1 tsp Vanilla
3 C Finely Chopped Apples

Cream together oleo, eggs and sugar. Add Flour, salt, soda; Add coffee, vanilla; fold in apples. Put in large greased oven (or 9x13 pan if doing at home in conventional oven). Bake at 350º for 45 to 50 minutes. Serve warm with ice cream or whipped cream or plain is great too.
 

Six-Layer Bars

1 ¼ stick butter, melted
1 Box White Cake Mix
3 C. Rice Krispies
3 C Miniature Marshmallows
1 C Chocolate Chips
1 Can Eagle Brand Milk

Melt butter in oven. Sprinkle white cake mix in pan, layer Rice Krispies, marshmallows and chocolate chips. Drizzle milk over the top. Bake for 25 minutes at 325º.
 

Roast Beef Dinner in a Pot

3 to 5 pound roast (beef or buffalo)
Small bag of baby carrots
Small bag of new potatoes
3 cans of liquid broth (one chicken, two vegetable)
3 packets of powered gravy mix (two chicken, one beef)

Place roast, carrots and potatoes and two cans of broth in Dutch oven. In a bowl mix all of the gravy packets with the third can of broth and pour into the Dutch oven. Bake at 350 degrees for 1 ½ to 2 hours depending on the size of the roast.

 

Mike’s Ham and Potato Breakfast

8-ounce container of sour cream
1 can cream of mushroom soup
1 small turkey ham
1 8-ounce bag of shredded Colby jack cheese.
2 pound bag of frozen hash brown potatoes
Small box of corn flakes

Whisk sour cream and cream of mushroom soup together in a bowl. Cube three cups turkey ham. Place half of the potatoes on bottom of Dutch oven. Place ham on top of potatoes. Pour wet ingredients over ham. Cover with other half of potatoes. Bake at 350 degrees for 30-45 minutes. Uncover and sprinkle top with coarsely crushed corn flakes. Sprinkle shredded cheese over corn flakes cover until cheese melts.

 

Cheesy Breakfast Eggs

1 green pepper
1 red pepper
1 yellow pepper
2 pounds ground sausage
2 dozen eggs
2 8-ounce bags of shredded cheese (one mozzarella, one Colby jack)
1 cup milk

Line Dutch oven with heavy-duty foil. Chop peppers into bite size pieces. Brown sausage in Dutch oven, drain off fat. Combine eggs, sausage, peppers and milk until scrambled. Bake 30 minutes at 350 degrees.

 

Venison Roast

5 lbs venison roast
1/4 tsp pepper
2 Tbs seasoned salt
3 stalks celery
1 large onion, halved
1 apple, cored and quartered
4 carrots
1 orange, cut in half
8 oz. Italian salad dressing
1 cup water
1 cup red wine

Rinse and dry venison, trim any membranes or tallow from
roast.
Season venison with salt and pepper. Place in square plastic container.
Add remaining ingredients and marinate overnight. Pour into baker, cover
with lid and bake at 250 degrees for 1 1/2 hours.
 

Various Venison Marinades

Vicki went thru a Missouri Conservationist magazine and got these tips for
cooking venison. Some good marinades for venison consist of one or more of the
these:
Italian salad dressing (oil & vinegar)
Teriyaki or Worcestershire sauce
Wine
Lemon juice
Fruit juice
Ginger ale
Soy sauce
Exploit your spice rack too. Marinate your meat from 30
minutes to
24 hours. Marinades usually enhance the flavor of venison and makes the
meat juicier and more tender.
 

Crock of Bird

(Courtesy of Pheasant Country Magazine)

Cut breast of pheasant into strips
Place in crock pot with 1 can of cream of chicken and 1 can of cream of mushroom
Dice 1 whole onion
1 stick of favorite butter
Salt & pepper, garlic, and lawry's seasoning to taste
Place seasoning , butter & onion in crock pot and cook on slow for about 4-5 hours until tender
Serve over a bed of wild or regular rice and vegetables

 

Hot & Spicy Goose Strips

½ cup miracle whip
1 ½ T milk
½ t cumin
½ t onion powder
¼ t red pepper
¼ t garlic powder
½ goose breast cut crosswise into strips ¼ inch thick
¾ cups sesame* crackers (crushed)

preheat oven to 425
mix together miracle whip, milk and seasonings
lightly dip goose in mixture, coat with cracker crumbs
place on baking sheet, bake for 20 minutes

*you can use other crackers, but the sesame adds a nice flavor.

 

Grouse Patties
2 grouse, ground
¼ cup onion, chopped fine
1 teaspoon chicken bullion
½ cup dry bread crumbs
1 egg
1/8 teaspoon pepper
¼ cup milk

Combine the egg and the remaining ingredients. The mixture should be soft and slightly sticky. If it is too runny, add more bread crumbs.

Mix the grouse with the egg mixture as you would to make a meat loaf. Heat oil in a skillet. Form patties by using an ice cream scoop. Drop the dollop of mixture on to the pan and flatten.

When the patties are brown on both sides, remove them from the skillet. With the drippings in the pan, make gravy in the skillet. You may want to use chicken broth or cream soup to give the gravy flavor.

Return the patties to the gravy in the skillet and simmer them for about 20 to 30 minutes. The simmering helps flavor and tenderize the patties.

Notes:
First I chop the onion in the food processor, then place it in a small bowl.

Then I feed 1 inch cubed grouse or goose into the processor, adding the chopped onion and the bullion at the end of this stage.

Ensure your skillet is hot before you start cooking the patties.

The 2 grouse equals four breast pieces equals ½ a goose breast.

Gravy is a must for me. I make a quick white sauce for my gravy; 2 T butter, 2 T flour for each cup of milk.


 

Freshly caught fish

Margarine or bacon fat

1 sheet heavy duty aluminum foil

Gut and wipe each fish.  Scale and remove heads, tails, & fins from panfish.  (You can just gut and wipe trout)  Rub margarine or bacon grease on one side of the foil.  Place fish on foil and wrap up so there are no openings in the foil.  Place packets directly on glowing coals.  After 5 minutes, turn packets over, and cook for another 5 minutes.  Open packets, salt fish to taste.  Serve with vegetable, and potatoes or rice. 

4 Chicken breasts, boneless

10 1/2 ounce can cream of mushroom soup

2/3 cup instant rice

8 14 inch squares heavy duty aluminum foil

Put each piece of chicken on a separate piece of double-thickness foil.  Mix soup with instant rice. (Do not dilute soup)  Spoon over chicken breasts.  Seal packages, and put them on a grill for about 20 minutes on each side.  Check one packet for doneness before removing all four.  Reseal and put back on grill if not done.  Salt and pepper to taste.  Serve with a vegetable. 

1 large eating apple

Chunky peanut butter

Seedless raisins

    Cut top off of apple.  Core out center.  Slice bottom quarter inch off of the core and replace on bottom to seal the apple.  Fill hole in apple with mixture of peanut butter and raisins.  (You may also add M & M's if you like chocolate) Replace top of the apple.  Put in a self - sealing plastic bag. 

(This is from Boy Scouts of America cooking)