Category: Wild Game Recipes

2 rabbits
Fat pork
3 carrots
1/2 cup chopped celery
2 cups water
1 1/2 teaspoon salt
1 chopped onion
1 cup diced turnip
1/2 cup diced potato
3 teaspoons flour

Cut up rabbit after cleaning. Dredge with flour and brown in pork fat.… Read the rest

1 bay leaf
1/2 tsp fresh Thyme
1/2 tsp fresh Rosemary
1/2 tsp fresh Oregano
2 1/2 lb moose meat, cut into 1 inch cubes
2 1/4 tsp cracked black pepper
1/2 tsp Paprika
1 tsp Salt
2 can condensed beef broth (10-1/2 ounces each)
1 cup Partridge berry Wine- 1 large onion: diced
3 Carrots: sliced
6 whole white onions
3 tbs pork scrunchions
12 small new potatoes; peeled
2 tbs Spy Glass Butter
2 tbs Flour

Marinade Diced Moose Meat in Bay leaf, Thyme, Rosemary, Oregano, Cracked Black Pepper and Partridge berry Wine over night.… Read the rest

1 1/2 pounds moose steak or moose sirloin, 1/2 inch thick
4 tablespoons butter
1/2 pound mushrooms, sliced
1 medium onion, diced
2 cups beef stock
2 sliced dill pickles
1 cup sour cream
1 tablespoon white vinegar
3 tablespoons white wine
1 teaspoon dill weed
1 pound egg noodles
3 tablespoons butter
3 teaspoons paprika

Cut moose meat in strips, then toss in paprika.… Read the rest

2 large duck breast halves, boned (bones reserved)
Olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled
Freshly ground pepper
2 tablespoons olive oil
1 3/4 pounds chicken backs or wings
1 onion, quartered
1 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth
Salt
3 tablespoons butter
1 shallot, minced
1/2 cup Newman’s Port
6 dried Calimyrna figs, stemmed and quartered
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

Remove excess fat from duck breasts.… Read the rest

1/4 lb. salt diced pork
3 strips diced bacon
flour
salt and pepper to taste
3 lb. Moose round or rump cut in cubes
1 Moose kidney, thinly sliced
1Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb.… Read the rest

500 g Caribou roast ( from hind quarter or rib )
500 ml Red wine or fruit wine
500 g Partridge berries
2 tbsp. Oil
100 ml Port wine
Reserved marinade
200 ml 35% whipping cream
Salt and freshly ground white pepper
100 ml Fresh partridge berries for garnish

Marinate overnight.… Read the rest