TRY SOME OF MY

Welcome to my recipe book! Most everyone likes to hunt or fish, Its fun and relaxing.. but when you finaly catch that big one, or get the trophy, not everyone knows how to cook it up into a tasty meal! Wild game can be strong tasting and if not done right, a little tough! Well, get your apron and chefs hat out and try some of these recipes!! Suprise yourself and your friends with the best darn game they've ever had!! If any of you have a yummy tasting recipee you would like to share, please feel free to MAIL ME and I will add them right away!! ENJOY and happy hunting!

FAVORITE DEER JERKY

• 4 lb. deer roast
• 2 tblsp. warcestershire sauce
• 1/4 cup salt
• 1/4 cup brown sugar
• 2 cups beer
• 1 cup apple cider vinegar
• 1/3cup lite soy sauce
• 1/4 cup whiskey
• 1/2 tsp. onion powder
• 4 cloves garlic (minced)
• 1 tsp. ginger (grated)
• 2 teaspoons orange peel (grated)
• Trim fat from roast as ou cut into slices 1/4 inch thick by 1 to 2 inches wide. Place meat in marinade, made by combining above ingredients in a glass or ceramic bowl. Marinate for at least 24 to 36 hours in a cool place. Remove to wire rack and allow to air dry until glazed (about 45 mins). Use hickory chips soaked in water and add to coals to smoke the jerky 12 to 16 hours at 150 to 175 degree. Enjoy and hunt safe!!!

FRIED RABBIT

• 1 rabbit
• garlic to taste
• 1 hot pepper
• Clean and cut rabbit into Pieces. Boil in water with pepper and garlic. After boiling rabbit drain. Dip rabbit into beaten egg. Roll in flour and deep fry. (taste alot like chicken)

SMOKED FISH DIP

• 1 lb. smoked fish
• 1/2cup Real mayo (do not use Miracle Whip
• 1/4 sweet pickle
• 1 small onion (chopped fine)
• 1tbs.Lemon juice
• Debone smoked fish and break into small pieces. Add remaining ingredients and mix well. Refrigerate at least 1 hour before serving. Best if let to refrigerate overnight. sits great on a ritz

VENISON CASSEROLE

• 2 lb. ground venison, beef or any wild game
• 8-10 slices of bacon
• 2 cans of tomato soup (un-diluted)
• 2 cans of whole kernel corn
• 1 med onion (chopped)
• 1 tsp. Garlic powder or crushed garlic (optional)
• 1 pkg. chili seasoning
• 2 boxes of jiffy cornbread mix
• In a large skillet cook bacon, remove bacon and drain on paper towel, save drippngs, brown hamburger and onions in drippings. Add the 2 cans of tomato soup, and chili seasoning. Let simmer for about tem minutes. After simmering, layer the hamburger in a 9 by 14 baking dish. Then layer in the 2 cans of corn, layer in the bacon strips, or crush bacon and spread on top of corn. Mix cornbread batter (little runny), and spread on top of other ingredients. Bake at 350 degrees until corn bread is golden brown.

SCOTTY'S TASTY DEER ROLL UPS

• backstrap or other tender venison cut, cut into strips about 2-3" wide and 4" long
• Bacon
• italian dressing
• canned Jalapeno peppers (hot) or fresh pablano peppers (milder) cut into thin strips
• jack cheese cut into 1/2" by 1/2 inch slices
• toothpicks
• Pound back strap strips to about 1/4" thick. Marinate back strap over night in Italian salad dressing. Lay out one strip of bacon. Place one back strap strip on bacon. Place one pepper strip on back strap. Place cheese inside Pepper strip. Roll tightly and secure with toothpick. cook over coals until bacon is done.

PAUL'S BEST BLUEGILL

• bluegill or pearch fillets
• any complete pancake flour (must be the complete)
• garlic, use according to your taste
• italian seasoning
• pepper, again use according to taste
• soak fillets in light saltwater over night, rince well before cooking. add pancake flour, garlic, italian seasoning and pepper in a bread bag or ziploc, (amounts may very according to how much fish your cooking) shake well and add fish, shake again and make sure all the fish is well coated! pan fry until both sides of fish are golden brown. This recipe also works very well for frying venison YUM YUM!!

TAMMY'S EXCELENT VENISON TIDBITS

• 2 venison backstraps
• 2 cups COMPLETE pancake flour (all purpose flour will do in a pinch)
• 2 tbsp. granulated garlic
• salt and pepper to taste
• Heat bacon dripping in a deep fryer until hot. Combine all dry ingredients in a bag and shake well to mix. Slice backstraps into 1.5" wide strips. Place venison strips in bag and shake to cover well with the dry ingredients. Deep fry the strips until slightly darker than golden brown. Sere on a platter with your favorite beer, but remember, drinking and hunting dont mix!

PHEASANT WITH WILD RICE

• 2 pheasants (may be cut in halves)
• 3 cups water
• 1 can each of cream of muchroom, cream of chicken and cream of celery soup (undiluted)
• 3-4 tblsp. cornstarch
• 1 box Uncle Ben's Long Grain and Wild Rice(cook as directed on box)
• Soak Peasants for several hours befor cooking. Put Pheasants in large heavy pot on top of stove. Add water and salt and bring to a hard boil, then skim. Reduce heat and cook slowly until fork tender. Lift bird from pot & cool. You may need to strain broth if bone fragments are present. Return broth to pot. Add cornstarch (dissolved in cold water) to broth. Add soups to the broth. Pull meat from bones and put back in broth and simmer about 30 minutes. cook rice.. Arange meat in center of platter and spoon rice around meat. Pour broth over meat and rice. serve warm

TO DIE FOR SALMON DIP

• 1 small onion
• 2 cloves of garlic (minced)
• 1 container of sour cream (large or small)
• 1 8oz package of cream cheese
• 1 pint to 1 quart of smoked salmon
• mix together sour cream,onion & garlic till smooth. Flake smoked salmon into a blender until finly flaked, In large bowl, mix together the two (salmon, cream sheese & sour cream) till smooth. chill for an hour, serve on crackers.
  

  SMOTHERED FRIED VINISON

  • 3 lbs venison slices
  • 1 cup flour
  • 1 med onion
  • 5 tblsp crisco shortening
  • 1/2 cup Sherry cooking wine
  • 1 pack Peppercorn gravy mix
  • salt & pepper
  • Garlic pepper
  • In a cast iron cooking po with a lid, melt shorening over medium heat. Season meat with salt, pepper and garlic pepper and anything else you like to season your meat with, mix peppercorn gravy mix with flour. Than flour the meat and cook until lightly brown (don't overcook) set aside fried meat on paper towels to absorb excess grease, Saute chopped onion in grease that is left in pan. Pour off all grease except for about 2 Tablespoons. Turn heat on high and add 5 or 6 tablespoons of flour. Stir flour in pan with fork vigorously until flour is brown. Now with heat on high stir in 2 cups of water or enough water to make desired gravy consistency, (I like 90 weight gravy). it is now time to turn heat down to low and add cooking wine, salt and pepper to taste, place all meat back in the pan and place covered in oven on 250 degrees cook 1 hour.