Hot Food & Recipes

Servings: 5 Servings
Category: Wild game
Ingredients

• 1 1/2 lb Ground venison
• 3 lg Onions, diced
• 1 lg Green pepper, diced
• 1 cn 16 oz. tomatoes
• 2 ts Salt
• 1/3 ts Chili powder
• 1 sm Red pepper, diced
• 1/2 c Chopped chiles (optional)

Directions
Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 5 Servings
Category: Wild game | Meats
Ingredients

• 1 lb Ground venison, browned
• And drained
• 1/2 c Bread crumbs
• 1/4 c Green pepper, chopped
• 1/4 c Onion, chopped
• 1 1/2 cn Tomato sauce
• 2 1/2 c Cooked rice
• 1/2 c Grated cheese
• Salt and pepper to taste

Directions
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 5 Servings
Category: Wild game
Ingredients

• 1 lb Browned ground venison,
• Drained
• 4 c Potatoes, peeled and sliced
• 1 tb Onion, chopped
• 2 ts Salt
• Pepper
• 3/4 c Canned milk
• 1/2 c Oats
• 1/4 c Catsup
• 5 tb Onion, chopped

Directions
Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 5 Servings
Category: Wild game
Ingredients

• 2 lb Venison
• 1 lb Bacon
• 1 cn Pork and beans
• 1 cn Lima beans
• 1 cn Kidney beans
• 1 cn Navy beans
• 1/2 Onion, cut up
• 1 Green pepper, cut up
• 1 c Mustard
• 1 c Catsup
• 1 ts Brown sugar
• 1 ts Salt
• 1 ts Pepper

Directions
Brown venison and bacon. Put all ingredients in crock pot and crook for 4 hours on high temperature setting. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Wildgame | Sauces
Ingredients

• 5 lb Turtle meat, cut 2″ cubes
• 3 pt Water, cold
• 32 oz Tomatoes, whole, can
• 1 ts Garlic, finely chopped
• 6 oz Tomato sauce
• 1/2 c Celery, finely chopped
• 12 oz Mushrooms + liquid
• 1/2 c Shallots, finely chopped
• 4 Onions, white, finely chop
• 1/3 c Bell pepper, finely chopped
• 1/4 c Parsley, finely chopped
• 3 Lemon peel, small slivers
• Cayenne pepper/generous
• Salt & pepper to taste

Directions
Fry meat in minimum oil til tender to fork. Usually 20 ~ 35 minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don’t burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried turtle meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. Also for: Any tough meat, such as large alligator, raccoon. Recipe date: 12/12/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 servings
Category: Wild rice | *web/email | Casserole | Mushrooms
Ingredients

• 3 Portabella mushrooms; or
• -more, or 6 large white
• -mushrooms, cleaned and
• -stemmed
• 1 tb Olive oil
• 3 Shallots; minced
• 2 3/4 c Reduced-sodium chicken
• -broth; or beef broth
• 1 c Wild rice
• 1/2 ts Dried thyme; or rosemary
• -leaves, crumbled
• 1/2 ts Freshly ground pepper
• 1 Bay leaf

Directions
Wild rice takes longer to cook than true rice. This dish can be baked ahead and reheated at serving time. 1. Turn on the broiler; line a baking sheet with foil. Place the mushrooms, stem side down, on the baking sheet. Broil until lightly browned, about 4 minutes. Remove and let cool slightly, then dice; transfer to a plate. 2. Reduce the oven temperature to 350 degrees. In a medium saucepan, heat the oil. Saute the shallots until softened, about 4 minutes. Stir in the broth, the mushrooms with any juices, rice, thyme, pepper and bay leaf. Transfer to a 1-quart casserole. Cover and bake until the liquid is absorbed and the rice is tender but still slightly chewy, about 1 hour or more. Remove, discard the bay leaf and serve. Makes 6 servings. EACH 145 calories (22 % from fat), 3 grams fat (0 grams sat. fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of cholesterol, 16 mg calcium, 6 grams fiber Recipe from “Weight Watchers New Complete Cookbook” (Macmillan). Tested by Kathleen O’Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman 1/99. Recipe by: Weight Watchers New Complete Cookbook Posted to EAT-LF Digest by Pat Hanneman on Jan 07, 1999, converted by MM_Buster v2.0l.

Servings: 1 Servings
Category: Wildgame
Ingredients

• 5 lb Venison, cut thin
• 2 tb Salt (non-iodized)
• 1 tb Sugar
• 3 ts Black pepper
• 2 ts Garlic powder
• 6 tb Monosodium glutamate
• 2 ts Liquid Smoke=A8

Directions
Trim and slice meat and place in dish. Mix the dry ingredients and sprinkle on meat. Add the liquid smoke and cover. Refrigerate for 24 hours. Place foil on the bottom of oven and place the meat directly on the oven racks. Cook at low temperature (200 degrees) for 8 hours. Recipe by: EBWATERS From: “Christopher E. Eaves” Date: Fri, 06 Mar 1998 03:58:23 -0600 Posted to MM-Recipes Digest by Judith Vonneumann on Aug 27, 1998

Servings: 1 servings
Category: Wild game | Squirrel
Ingredients

• 1 Squirrel; cut into 7 pieces
• Flour
• Salt and pepper to taste
• 2 1/2 tb Butter
• 7 c Boiling water
• 1 ts Thyme
• 1 c Corn
• 3 Potatoes; cubed
• 1/4 ts Cayenne
• 3 md Onions sliced
• 2 c Canned tomatoes with juice

Directions
Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes and continue to simmer another hour. Posted to CHILE-HEADS DIGEST by Uncle Steve on Oct 6, 1999, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Wild game | Squirrel
Ingredients

• 1 Squirrel; medium
• Salt and red pepper
• 3 tb Oil
• 2 lg Onions; chopped
• 3 Celery stalks; chopped
• 1 Garlic clove; chopped
• 1/4 Bell pepper; chopped
• 4 tb Parsley; chopped
• 2 c Uncooked rice; washed
• 1 1/2 c Water
• 2 tb Salt
• 1 ts Cayenne pepper

Directions
Squirrel, along with rabbit, is one of the most popular of small game, but it is much more varied when it comes to edibility. If the squirrels have been eating acorns, which can be judged by the area in which they are taken, they should be soaked in 1 tablespoon vinegar per quart of water overnight before cooking. Squirrels have scent glands in the small of the back as well as under all four legs. These, of course, should be removed. Do not remove all of the body fat; some should be left for flavor. A young squirrel’s meat is pink to rosy in color while raw; it turns a darker red as the animal ages. If you think you have an old, tough animal, soak it in 3/4 cup salad oil with 1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to stretch upland game-bird recipes, and squirrel is frequently substituted in chicken recipes. Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound. Some people tell the age of a squirrel by checking the underside of the tail in a good light. If there are two or three dark bands running the length of the fur on either side, it’s a young one. Older squirrels have only one such band. Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Hugg’s Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Tried and proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc. Posted to CHILE-HEADS DIGEST by Uncle Steve on Oct 6, 1999, converted by MM_Buster v2.0l.