wild game recipes

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Baked Possum
1 large possum, skinned, dressed, and washed
1 quart beer
4 tablespoons Tabasco sauce
1 1/2 tablespoons salt
2 onions, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
4 sweet potatoes
2 ribs celery, chopped
1 oz. whiskey
Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together.
Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum.
Pour the liquid mixture over the possum as well.
Cover and refrigerate overnight.
Preheat oven to 350F. Place the sweet potatoes around the possum.
Bake covered for 1 1/2 hours.
Baste once or twice with the marinade
from the pan as the possum cooks.
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Deviled Rabbit
1 rabbit washed in water, then diced
4 oz. fat bacon, finely chopped
1 large onion finely chopped
8 oz. mixed carrots, leeks and turnips − diced
5 tbsp. flour
1/2 cup milk
2 cups water
1 tsp. Worcester sauce
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
Finely chopped parsley for garnish.

Saute the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcester sauce for 2 or 3 minutes.
Add the water and bring to the boil.
Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about
1 1/2 hours.
Blend the milk and flour in a small bowl, stirring
continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.
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Fricassee of Rabbit
2 rabbits, about 3 pounds each, skinned and cut up
(or similar amount of chicken)
4 egg yolks, beaten
2 cups bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup butter for frying
2 cups brown gravy
1 cup red wine
1/2 pound fresh mushrooms, sliced
2 tablespoons each − butter and flour; mix well
Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg.
Fry in a dutch oven until well browned.
Add the remaining ingredients and stir until thick. Cover and simmer until tender.

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Ostrich and Shrimp in Roasted Garlic Sauce

8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini
15−20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock
Prepare ostrich and set aside.
Place garlic cloves in the oven at 400F and bake until soft and brown (about 10−15 minutes).
In sauce pot, melt butter and saute onion until onion is fully cooked (about 5 minutes).
Add wine and allow to cook until dry over medium
heat. When mixture has evaporated back down, add roasted garlic and puree.
Place back on heat and slowly add cream, salt and pepper.
Bring to slight boil and set aside.
In separate pan, heat olive oil add ostrich, sear on both sides and set aside.
Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
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Partridge Casserole
6 partridge
12 slices of bacon
6 slices of cooked ham
1/2 cup brandy
1/2 cup butter
3/4 cup beef stock
2 1/4 cup orange juice
Salt and pepper, to taste
Preheat oven to 400F.
Clean, wash, stuff, and truss partridge. Cover breasts with bacon slices.
Line casserole with ham slices.
Arrange birds in casserole, then cover.
Cook over low heat for 15 minutes. Remove cover to pour brandy over birds. Cover again and bake for 20 minutes at 400F.
Remove birds and ham. Skim off fat, then strain pan juices.
Gradually add butter and beef stock to juices, stirring constantly while bringing them to a boil.
Add orange juice, salt, and pepper.
Return birds and ham to sauce, then serve.
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Pheasant Jubilee
4 pheasants, quartered
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 tablespoons Worchesershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1−lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly.
Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce, water, brown sugar, Worchestershire sauce and garlic; boil briefly, scraping browned meat from bottom and sides of pan; pour over pheasants.
Bake covered, in a moderately slow oven (325F) for 1 1/2 hours. remove cover; add sherry and cherries. Continue baking 20 minutes longer.
To serve, transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable.

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Pheasant in Spiced Sour Cream
1 Pheasant − Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper
Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water.
Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.

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Rack of Venison With Mushrooms
1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)

Salt and freshly ground black pepper, to taste
Chopped parsley or watercress for garnish (optional)
In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste.
Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups.
Strain and discard solids. Preheat oven to 425F.
Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare.
Remove venison from oven and set aside. (To add an
optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread
crumbs.
Return venison to oven until bread crumbs are browned.
Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper.
Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce.
Garnish with mushrooms and chopped parsley.

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Venison Roast Marinated in Buttermilk
4−5 pound venison leg roast
Rub the roast well with a mixture of:
1 tablespoon coarse ground black pepper
2 teaspoons ground red chile pepper
1 teaspoon thyme
1 teaspoon sage
1 tablespoon vinegar.
Let roast sit a couple hours, then marinate in:
4 sliced onions
4−5 bay leaves
6 cloves garlic, crushed
1 teaspoon whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk

Place in refrigerater for 2−3 days, turning occasionally.
Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease.
Add a bottle of good beer or cider.
Cover and bake slowly, 300−325F for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level.
Continue to roast until vegetables and roast are tender.
Serve with a green salad and corn bread.

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Roast Quail Stuffed with Foie Gras
4 quail, boned
Salt and pepper
Pate de foie gras (enough to stuff quail, about 2 ounces each)
4 pieces of bacon
3 tablespoons unsalted butter
1/3 cup minced shallot
1/4 cup Armagnac
1 1/2 cups veal or chicken stock
2 to 3 teaspoons arrowroot dissolved in water
Fresh chervil for garnish
Preheat oven to 350F.
Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot.
Add quail and cook until golden on all sides.
Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute.
Deglaze pan with Armagnac, scraping up brown
bits clinging to bottom of pan. Add veal stock and reduce to 1 cup.
Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter. Pour juices from platter containing quail into sauce and stir to combine.
Coat quail with sauce and garnish with chervil.

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Roast Wild Turkey
1 wild turkey 8 to 10 lbs
1 lb. of pork sausage
1/2 cup of butter
1/2 lb. of sliced mushrooms
2 stalks of chopped celery
1 chopped onion
2 garlic cloves, minced
6 cups of bread cubes
1 egg
Preheat oven to 325F.
If the wild taste is something you do not like, marinate the turkey in buttermilk for 24 hours.
Brown the pork sausage in a skillet and drain the grease.
Add the butter, mushroom, garlic, onion, and celery to skillet and melt the butter.
Pour the mix over the bread cubes in a bowl and stir in the egg.
Clean inside and out and dry the turkey.
Stuff the prepared dressing into the cavity and place turkey in a roasting pan.
Place a meat thermometer in the breast of the turkey
avoiding the bones.
Lightly rub oil over the turkey.
Cover the turkey loosely with foil. Place roasting pan in oven for about 3 1/2 hours, occasionally basting with oil or butter.
Remove the foil and continue to roast for 30 min.
The turkey is done when the thermometer reads 185F.
Pull the turkey from the oven and let sit for 30 min.

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