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cookingwildgameclub · Cooking Wildgame Club - A place to trade recipes from the wilds!!
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Messages 311 - 340 of 1179   Oldest  |  < Older  |  Newer >  |  Newest
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311
This might involve a safari or a good substitution.<br><br>TIGEREENIE<br><br>Oven: 350 for 60 minutes 12 servings<br><br>1 large onion, chopped, <br>1-16 oz...
iliky08
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Aug 1, 2000
7:50 pm
312
MINT TEA: <br> Place a teaspoon of crushed, dried mint leaves in boiling water, steep, strain, and serve. Good<br> served hot or cold....
oldeerhunter
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Aug 2, 2000
2:14 pm
313
m-m-m-m-m-m-m-m-m-m good. Thanks....
oldeerhunter
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Aug 2, 2000
2:18 pm
314
You have a fourth of a Mint Julip there, it seems to me. ha ha...
iliky08
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Aug 2, 2000
4:14 pm
315
16 oz. Orange Juice, frozen <br>6 oz. lemonade, frozen<br>1 1/2 c. bourbon<br>1 cup sugar<br>2 1/2 c. tea (unsweetened)<br>6 cups cold water<br><br>Make a...
iliky08
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Aug 2, 2000
4:22 pm
316
iliky, i tripled your recipe becaus i hadd compan coning and tehy didn comm. i dirnk it awl. dew you thinkk it was two mcuch fro one persen?? <br><br>yu kno it...
oldeerhunter
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Aug 3, 2000
11:20 am
317
Gathering mint along the creeks is nearly past the prime here in the Deep South! Nevertheless, here is my favorite recipe for mint.<br><br>Mint Syrup ...
lindajune32544
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Aug 3, 2000
1:11 pm
318
so is i live in ky 's burban 1 i ben tryin em out. <br><br>i got mnt ice creem 1 but do later when i fell bitter....
wlfritz99
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Aug 3, 2000
1:28 pm
319
Mint Sherbet<br><br>6 Tbsp. mint leaves<br>6 oranges, juiced<br>2 lemons, juiced<br>grated rind of 1 lemon<br>2 cups sugar<br>2 cups water<br>green food ...
wlfritz99
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Aug 3, 2000
1:33 pm
320
Sometimes you can pull up a sprig of mint and stick it in the ground near an outdoor faucett and it will grow. You can have mint all summer. The walks along...
iliky08
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Aug 3, 2000
2:58 pm
321
How about recipes for fish? Do you do those?<br><br>Grouper, etc?...
iliky08
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Aug 3, 2000
3:00 pm
322
click on messages to the left and then at the top of that page will be an empty box with # and Msg. next to it. Put in 37 click go, and you will find my ...
oldeerhunter
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Aug 3, 2000
6:09 pm
323
After a very long time away from the club I'm back its been far to long and I can see I have a lot of catching up to do. I've spent a fair amount of time...
RodgerWright
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Aug 5, 2000
10:05 pm
324
Well Here is my small contribution.<br><br>Pop's Elk Chili<br><br>1 1/2lb of elk burger <br> 1lb of pork sausage<br>1/4 cup of dry onion flakes/or<br>1 med...
txladyhunter
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Aug 8, 2000
4:29 am
325
hi all...new on here, but not to a natural lifestyle. i eat no processed food and i'm a hunter/gatherer.here's a recipe that can utilize beef, buffalo, or ...
elfgirl_44118
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Aug 10, 2000
1:38 pm
326
Great!<br><br>Most of us believe in eating healthy and natural.<br><br>Linda...
wlfritz99
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Aug 12, 2000
1:38 pm
327
Sixty5lb Venison Stroganoff<br><br>1 pound ground meat<br>1/2 cup minced onion<br>1 stalk celery, minced<br>1/2 cup fresh mushrooms, chopped<br>3 cloves...
wlfritz99
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Aug 12, 2000
1:46 pm
328
Huhyaa Deer Meat and Gravy<br><br>1 onion, cut in half<br>flour<br>fat<br>1 can cream mushroom soup<br><br>In pressure cooker or sealed pot, cover deer meat...
wlfritz99
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Aug 12, 2000
1:51 pm
329
Mich archer Venison Steak<br><br>4 to 6 steaks, cut 1 1/2 inches thick<br><br>Mix marinade of choice, then cover steaks. Refrigerate for approximately 1 day,...
wlfritz99
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Aug 12, 2000
1:59 pm
330
Ilivky08 Kentucky Bourbon Pie<br><br>1 cup sugar<br>1/4 cup butter, melted<br>3 eggs, slightly beaten<br>3/4 cup light corn syrup<br>1/4 tsp. salt<br>2 Tbsp. ...
wlfritz99
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Aug 12, 2000
2:05 pm
331
elfgirl_44118 Pemmican<br><br>Equal parts venison jerky and bacon fat<br><br>It takes about 5 pounds of fresh, lean venison to make 1 pound of jerky suitable ...
wlfritz99
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Aug 12, 2000
2:19 pm
332
I agree with Pop!! I never add beans the first day. When we heat it up for the second day, I do add a can of beans or leftover soup beans....just to have ...
wlfritz99
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Aug 12, 2000
2:23 pm
333
it sounds pretty good to eat...but does it keep well?...my recipe can be kept at room temp without spoilage for up to 2 years in a plastic bag...it's great for...
elfgirl_44118
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Aug 12, 2000
11:59 pm
334
My local club is having a hunters workshop next weekend. Part of it will be the roasting of a Russian Wild boar. I've been asked to asist in the cooking of...
RodgerWright
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Aug 18, 2000
5:28 am
335
no,not really. Got a Grilled Goat<br><br>1 young goat<br>1 garlic clove<br>1 tsp. salt<br>1/4 tsp. pepper<br>1 cup vinegar<br>1/4 tsp. ground cumin<br>1/2 tsp....
oldeerhunter
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Aug 18, 2000
1:39 pm
336
Got a wild boar roast ham recipe. Would that help or is it a whole boar? Saw one in Hawaii....in an underground grill.<br><br>Is it whole or just the...
oldeerhunter
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Aug 18, 2000
1:40 pm
337
Its a whole boar we have a huge BBQ pit and a spite the is coming preped for the spite. My job will be to oversee it as it cooks. What I need some ideas on...
RodgerWright
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Aug 19, 2000
9:40 pm
338
roger, the best advice i can give you would be to get some wicker's bbq sauce that is made right here in the bootheel of mo. it is the best for pork, but i...
oldeerhunter
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Aug 20, 2000
2:32 am
339
Wicker's is the absolute best....
iliky08
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Aug 20, 2000
12:48 pm
340
Wicker's is the best basting barbque sauce in the world. I do have to agree....
duckunter
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Aug 21, 2000
12:43 am
Messages 311 - 340 of 1179   Oldest  |  < Older  |  Newer >  |  Newest
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