I know a really good recipe where you mix a half
cup of Italian dressing over the rice; mix it
together and then mix it with shrimp and tuna and it is so
good.<br><br>Now, how do you use that cream of mushroom soup? Do
you mix it with water and use it as a sauce on the
food? Or swipe it on like barbeque sauce?<br><br>I like
cooking with no recipes sometimes too!!<br><br>L

Well, that tough pheasant stew has to have cut up
pieces. And as for the Jambalaya that receipe uses cooked
meat so you could stew the pheasant pieces, I guess,
and use the cooked meat. <br><br>When you do cook it,
tell us how you cooked it and good luck.<br><br>Linda

Looks like great recipes but I guess I should have told you they are cut in to
pieces like a chicken already. Will they still work?

He asked me to post it.<br><br> The recipe it is
really short and easy.<br>1. Get your BBQ going<br>2.
The amount of dove you will need is depending on how
many people that you are cooking for. The dove will
need to be breasted and cleaned. <br>3. Wrap the dove
in bacon. One or more pieces depending on taste. (If
you want you can wrap spices under the bacon garlic,
rosmary, ginger...) <br>4. Just put the dove and or Quail
on the BBQ. (or any other small game bird works but
quail and dove work best)<br>5. You will want to leave
these on for five to ten minutes. (it really depends on
how hot your BBQ is)<br>Note. We can normally fit 15
to 20 birds on our BBQ. I have discovered that 7 to
8 birds feed the normal person. <br>6. Take off BBQ
and serve. The people can unwrap then right before
they eat them. Then if you want you can eat the birds
and the bacon.<br><br>Have a good day :)

OH, Hi, glad you asked. I only have two good
recipes and I put them on already. Look at message number
9 and message number 10.<br><br>Is there anybody
else besides keith and me that have some good pheasant
recipes??? Please tell us how you cook them...it would be
interesting to see how we all cook them
different!!<br><br>LJF

I have found reduced calorie italian dressing to
be an excellent marinade for venison, quail, & dove
as well as beef & chicken. I have used it when
grilling, broiling or baking the above.<br><br>Another
'secret ingredient' I use is cream of mushroom soup when
broiling any of the above.<br><br>Lemon pepper is a nice
alternative for fowl & pork when baking, broiling, or
grilling.<br><br>I generally don't stick to a recipe. I like to
'invent' different flavorings.

The absolute favorite way we like it is...
Pheasant Jambalaya, take 1 lb of pre-cooked pheasant boned
meat, 1 lb of smoked sausage, 1 lb of ham, cut into
bite-size pieces... Make from scratch Jambalaya or short
cut to Zatarain's Jambalaya mix, it is some of the
best eating you will ever have...Makes those long
almost never ending field walks seen worth it...

I have 4 pheasant in the freezer. Thinking about taking them out to cook soon. I
need some suggestions on a great tasting recipe. Thanks.
>>>>===TROY===>

If your every up this way get in touch and we might run out to the club and burn
some powder.

I didn't know if you wanted to tell exactly, but
thanks for doing that. I asked because Ms ol and I have
spent some time in that area. The woods there are
beautiful. <br><br>Our son and his wife did live in Bedford;
they live in Evansville now.

I live in a little town called Alert.  It is between Louisville and
Indianapolis.  Columbus is the closest town of any sise.

Cut goose breast across grain of meat, in 1/8"
wide strips about 4" long --- Marinate in bowl over
night, marinate of your choice ( Thousand Island
Dressing )--Roll strip around de-seeded Jalapeno pepper (
HOT ) or pepperoncini ( not so HOT )-- Roll strip of
beacon on top of goose strip, spike with tooth pick --
Place on grill, turn often till done... If you are not
a waterfowler now, this will convert you......Take
EM'

Creole Ducks, another great dish<br><br>one more
duck recipe today<br><br>3-4 ducks<br>salt, pepper,
crushed red pepper<br>chili powder<br>bacon,
optional<br>1 large onion, chopped<br>1 large bell pepper,
chopped<br>1 clove garlic<br>1 c. celery, optional<br>1 can
Rotel tomatoes and chilies<br>14 oz. catsup or bottle
of chili sauce<br>1 (8 oz.) can tomato sauce<br>1
can tomato paste<br>1/3 bottle Louisiana Hot
Sauce<br> 2 to 3 cups of whatever sauce you have leftover,
<br>like spaghetti sauce, pizza sauce,
salsa!<br>beer<br><br>Place ducks in roasting pan or large cooker, breast
side up. sprinkle salt, pepper, crushed red pepper,
and chili powder to taste. You may want to cover the
ducks with bacon. Combine onions, bell pepper, celery
and garlic if using; place evenly over ducks. Combine
catsup or chili sauce, tomato sauce, tomato paste, hot
sauce, tomatoes and chilies and pour over ducks. Pour in
enough beer to bring liquid level 3/4 way up on the
ducks and maintain this level during cooking by adding
more beer or sauces. Bake about 3 hours at 350 then
turn down to 200 degrees for 1-2 more hours or until
fork tender. I have cooked it covered and not covered.
For gravy, thicken with flour. We like rice in it
too.<br><br>You just make this with these ingredients in a
general way, like, if you don't have it, that is ok. Just
make sure the ducks are nearly covered or you have to
baste it, otherwise, forget them. You may like to turn
the ducks after an hour and let them cook for an hour
upside down! Last week, I didn't have any beer so I used
whiskey and that was our first meal in our cabin in the
woods. We will always remember the tantalizing oven
smells all day and then the wonderful ducks that night.
We sit there and ate every bit of the 3 ducks.

Wild Duck and Rice Casserole<br><br>2 mallard
ducks<br>1 onion<br>1 1/2 tsp. salt<br>1/4 tsp. pepper<br>1
tsp. poultry seasoning<br>1 (6 oz) pkg. long grain and
wild rice mix<br>1 can mushrooms or fresh, cut
finely<br>1/2 c. chopped onion<br>1/2 c. melted
margarine<br>1/4 c. all purpose flour<br>1/ 1/2 c.
milk<br><br>Combine first 5 ingredients in a large pot; cover with
water and bring to a boil. Reduce heat; cover and
simmer 2-3 hours or until ducks are tender. Remove ducks
from broth. Save broth. When ducks are cool, remove
meat from bones; cut into bite-size pieces and set
aside.<br><br>Cook rice according to package directions. Drain
mushrooms. Add enough duck broth to mushroom liquid to make
1 1/2 cups. Saute chopped onion in margarine until
tender; add flour, stirring until smooth. Add mushrooms;
cook 1 minute, stirring constantly. Gradually stir in
mushroom liquid-broth mixture; cook over medium heat,
stirring constantly, until thickened and
bubbly.<br><br>Stir in duck, rice, and milk.<br><br>Put into greased
2 quart shallow casserole. Almonds or parsley may
be sprinkled on top. Cover and bake at 350 degrees
for 15 to 20 minutes. Uncover and bake 5 to 10
minutes or until heated.<br><br>This is fitten and
beautiful for company cause everyone loves this
dish!<br><br>Linda Petty Fritz

Wild Duck and Rice Casserole<br><br>2 mallard ducks

B. what part of southern Indiana are you from?<br><br>I have had a request for
the wild duck and wild rice casserole so I will try to get to that
today.<br><br>Have a nice DAy

Folks you know mushrooms are wild game too. After
all you have to hunt them and what mushroom hunter
doesnt carry a stick to do in the stubern ones;) So
those of you that have any great mushroom recipes feel
free to share.

Folks, this recipe is delicious. You will love it. Dig up that duck and wild
rice casserole recipe. It is great too.

in Arkansas:<br><br>Breast 3 or 4 ducks and cut
each breast into about 6 pieces and put into a bowl
and pour a can of pet milk over and put in fridg for
30 min. to an hour. Put about 2 cups of flour into a
sack and pour two tablespoons of Cavender's Greek
Seasoning in the flour along with some pepper and salt to
taste. Shake this up and put the duck straight from the
pet milk into the sack and shake to coat the duck
pieces with mix. Brown duck on both sides but don't over
cook. When duck is done pour off most of the oil and
put equal amounts of flour and cornmeal into skillet
and brown good before adding milk or water to make
your cornmeal gravey. You will love this gravey and
duck. The chef told me that the pet milk tenderized the
duck.<br><br>Good hunting and better cooking and eating from the
olduckhunter.<br><br>This is similar to the above recipe but I think you
will love the difference the Cavenders makes in the
duck. You will want to use Cavenders in lots of your
wildgame cooking.

Hi everyone I am new to this club and just
thought I would give you a different idea to cook ducks.
Just take the Breast meat off the breast bone and cut
it up into small peices. Roll them in shake in bake
or your own batter and deep fry them. This is a
different way to cook duck but if you try it you wont be
disapointed..

Tough-Pheasant Stew<br><br>A tender young
pheasant isn't difficult to cook, but older birds need
more help. A crock pot slow cooker is good for this
one or any pot with a lid that fits tightly and that
is on low heat (check the water level from time to
time.)<br><br>1 tough pheasant, either skinned or plucked<br>2
bay leaves<br>16 oz pkg. frozen (gumbo) vegetable
mix<br>6 oz. can tomato paste<br>1 medium onion,
chopped<br>1 tsp. salt<br>1/2 tsp. pepper<br>1/2 tsp.
thyme<br>16 oz. can tomatoes<br><br>Dress the pheasant, cut
it into pieces, and cover it with water in a pan.
Add the bay leaves and bring it to a boil. Cover,
lower the heat, and simmer for 1 to 2 hours, or until
the meat is tender enough to come off the bone
easily.<br><br>While the bird is cooking in the pan, put the frozen
vegetables, tomato paste, salt, pepper and thyme into a pot.
Add the canned tomatoes, chopping as you go, and pour
in the juice from the can. Cover the pot and turn
the heat to low.<br><br>When the pheasant is tender,
remove the pieces and put them aside to drain. Add to
the pot 2 cups of the stock from the pan. If you
don't quite have 2 cups, add water. (Discard the rest
of the broth and the bay leaves.) Pull the meat from
the pheasant pieces and add it to the pot. Cover and
cook on low heat for 6 or 7 hours. Serve the stew in
bowls with lots of hot bread, or serve it over
rice.<br><br>From "Eat Like A Wild Man" cook book

1 young pheasant<br>1 bay leaf<br>1 lemon<br>1
garlic clove<br>2 cans mushrooms<br>1 cup chicken
broth<br>butter,bacon, onion<br><br>Sprinkle the pheasant with salt and
pepper. Put the bay leaf, garlic, and lemon in the
cavity. Cover the breast with bacon. Place the bird in a
roasting pan with the onion and mushrooms. Pour on the
broth and roast for 30 minutes per pound at 350
degrees. F. <br><br>Linda June

Looks like this club is getting off to a good start already. Hope we can all
share wild game recipes with each other. Glad to see so many interested people
joining in.

from winter 1999-00 Arkansas Wildlife
magazine:<br><br><br>Grilled Venison Medallions<br><br><br>small pieces of
boneless venison, 1/4 inch thick<br>unseasoned meat
tenderizer<br>Cavender's Greek Seasoning<br>1/2 cup margarine,
melted<br>1/4 cup olive oil<br>yellow mustard<br><br>Lightly
sprinkle both sides of venison slices with meat
tenderizer, and pierce meat all over with a fork.
<br>Sprinkle one side of each slice with Cavender's Greek
Seaasoning.(You can find it in the spices section). Press the
seasoning into the meat, and allow to sit at room
temperture 1 hour.<br><br>While the grill is heating,
prepare a basting sauce by combining the melted margarine
and olive oil. Brush the sauce on the uncooked meat,
and grill each piece 1 - 2 minutes without turning.
Brush the top of each meat slice with a thin coat of
mustard ; turn the mustard side down toward coals and
cook 1-2 minutes more.

M-m-m sounds good. Before long we will all be getting our grills out. I just
found a grilled venison recipe, we will try.

Venison Kabobs<br><br>Venison cut up in chunks
like for stew<br>Cherry tomatoes <br>Onions
quartered<br>Mushrooms<br>Potatoes cut into cubes<br>French
dressing<br><br>Marinate
all the above ingredients overnight. Next day put on
skewers. (If skewers are bamboo soak in water for ½ hour )
put on grill and turn occasionally until done. Makes
some good stuff that will get right in your mouth.

and tenderness.<br><br>age of deer<br>sex of
deer<br>diet<br>winter severity<br>parasites<br>stress on animal before
shot<br>shot placement<br>stress on animal while
trailing<br>field dressing technigue and IMMEDIACY of<br>the
handling from field to home<br>hanging<br>aging of
meat<br>method of butchering<br>packaging, freezing, and
duration of storage<br>length and manner of
cooking<br><br>WE WILL HAVE ALL GAME RECIPES AND FISH TOO. Which
one do you want? What is your favorite recipe?
Believe me, we never buy meat at the store!!<br><br>Linda

for the new members. We are eating this cold
today and it is delicious.<br><br> Gyros Meat
Loaf<br><br>2 pounds ground venison<br>1/2 to 1 can tomato
sauce (4 oz.)<br>1/2 to 1 can rotel tomatoes and
peppers<br>1 cup onion, chopped fine<br>1/2 cup oatmeal or
fine dry bread crumbs<br>2 large eggs<br>1/4 cup mint
leaves, chopped optional(I didn't have any)<br><br>1 -2
tsp. pepper, dry oregano, dry basil and rosemary (and
I had no rosemary)<br><br>2 cloves garlic, minced
(I used 1 tsp. of Cavender's Greek
Seasoning)<br>salt<br><br>In a bowl, combine all and mix well.<br><br>Firmly
press meat into 2 5 x 9 inch loaf pan. Bake uncovered
in 350 oven<br>about 1 and a half hours. Strain off
juices. Invert. Turn brown side up.<br>Serve warm or
cold.<br><br>I like to chill it and make
sandwiches.<br><br>Also, I like to add a sauce on top, like ketchup or
chili sauce.<br><br>Linda June

I just joined the club.I will try to find some good recipes for all to share and
try

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