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Miscellaneous Recipes

Lemon Chucker

3 chuckers, halved

2 cups lemon juice

1 cup flour

1 Tbs paprika

1 tsp papper

vegetable oil

1/2 cup brown sugar

1 tsp lemon extract

1/2 cup chicken broth

2 Tbs lemon zests

2 lemons, slices

 

Cut chuckers in half and place in large bowl with the lemon juice. Cover and refrigerate 12 to 24 hours. Turning occasionally. Drain chucker halves and mix together flour, pepper and 1 teaspoon paprika. Roll halves in flour mixture. Heat vegetable oil and lightly brown the chucker halves in skillet. Remove and place in baking dish (large dish so they are in a single layer).

 

Mix brown sugar, lemon extract, and chicken broth, pour over chucker halves. Sprinkle with lemon zest and layer sliced lemons on the chuckers, sprinkle the rest of paprika on top and bake in pre-heated oven (350) uncovered for 45 minutes. Then enjoy!

 

This recipe also works well with pheasants.

 

Pheasant Under Glass

 

1 pheasant*, quartered

1 cup flour

vegetable oil

1 can cream of mushroom* soup

1 cup wind

1/2 cup celery, diced

1/2 cup onions, diced

3 cloves garlic, diced

salt and pepper to taste

whole button mushrooms

 

Quarter the pheasant and roll in flour. Heat vegetable oil in skillet and brown the pheasant. When browned, remove and place in a baking dish. Mix together mushroom soup, wine, celery, onions, garlic, salt and pepper. Pour mixture over pheasant. Place whole mushrooms on top, cover and bake at 325 for 2 to 2-1/2 hours. Remove from oven, uncover and let stand for 15 to 20 minutes.

 

Serve and enjoy.

 

*Cream of chicken soup works well instead of mushroom soup, if desired. This recipe also works well with quail and grouse.

 

BBQ Silver Gray Squirrel

 

2 Squirrels, quartered

flour

salt and pepper

olive oil

 

Sauce

1/2 cup onions (chopped)

1 clove garlic (chopped)

1/2 cup ketchup

1/2 cup white wine

1 Tbs brown sugar

1 Tbs vinegar

1 Tbs worstershire sauce

1 tsp salt

1 tsp dry mustard

4 drops tabasco sauce

 

Flour the squirrel and brown in olive oil. While browning, mix the sauce ingredients together. When squirrels are browned, remove from skillet and put in crock pot. Pour the sauce over the squirrels. Cook on low for 6 - 8 hours.

 

Serves 2-4 people

 

Wild Boar Chops w/Apples and Stuffing

 

6 boneless chops (1" thick)

1 Tbs vegetable oil

1- 6 oz pkg crushed stuffing mix

1- 21 oz can apple pie filling with cinnamon

 

In a skillet, brown chops in olive oil over medium heat. In the meantime, prepare stuffing mix according to package directions. Spread pie filing into a greased 13" x 9" x 2" baking dish. Place the chops on top of apple filling, then spoon the stuffing over the chops.

 

Cover and bake at 350 for 35 minutes. Then uncover and bake for 10 minutes longer.

 

Serves 6

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