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Grilled Quail

Grilled QuailQuailOlive oilSalt and pepperDark Irish Barbecue SauceSplit quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting…

Filed under Wild Game  (720)

Ground Venison Patties

Ground Venison PattiesBrown patties quickly over high heat, reduce the heat to low, add a little red wine or meat stock to the pan, and cook, covered, until the meat is rare to medium.

Filed under Wild Game  (625)

Heavenly Dove

Heavenly Dove6 doves, cleaned and dressed*Flour2 tablespoons butter or margarine1/8 teaspoon thyme1/8 teaspoon rosemary1 teaspoon parsley, finely chopped1 (4 ounce) can mushrooms, drained1 cup Sauterne1…

Filed under Wild Game  (619)

Dry Rub For Game

Dry Rub for Game3/4 cup paprika1/4 cup ground black pepper1/4 cup salt1/4 cup dark brown sugar2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon cayenne1 tablespoon minced dried orange…

Filed under Wild Game  (617)

Lime Duck

Lime Duck2 ducks4 strips bacon1 cup fresh lime juice1/4 to 1/2 cup orange juiceMarinate ducks in lime juice for 2 hours. Place ducks and marinade in Dutch oven, salt and pepper lightly, and bake at 325…

Filed under Wild Game  (609)

Possum And Taters

'Possum and 'Taters1 opossum, cut into serving piecesWater to cover2 teaspoons salt1/8 teaspoon black pepper4 baking size sweet potatoes, pared and quartered1 cup granulated sugar1/2 cup (1 stick)…

Filed under Wild Game  (604)

Glazed Saddle Of Venison

Glazed Saddle of Venison1 (12- to 15-pound) venison saddleDry Rub for Game2 cups unsalted game or beef stock1/4 cup vegetable oil1/4 cup brandyJuice of 1 orange1 cup ginger preserves1 cup jalape?o jellyThe…

Filed under Wild Game  (572)

Venison Roast

Venison Roast1 venison roast1/4 cup vinegar1/8 cup brown sugarSalt1/4 cup flour1/2 cup melted butter1/2 cup catsup1 clove garlic, chopped1 cup water2 tablespoons Worcestershire sauce5 tablespoons grated…

Filed under Wild Game  (556)

Gray Camp Duck

Gray Camp DuckDuckSalt, to tasteBlack pepper, to tasteRed pepper, to tasteVinegarGarlicOnionBrandySlit duck 3 times in each side (1 inch long and 1/2 inch deep), once under wing, middle of breast, and…

Filed under Wild Game  (538)

Delicious Baked Dove

Delicious Baked Dove18 doves2 tablespoons butter2 tablespoons oilSalt and pepper1/8 teaspoon garlic saltJuice and grated rind of 1/2 lemon2 teaspoons Liquid Smoke1 tablespoon Worcestershire sauce4 strips…

Filed under Wild Game  (536)

Antelope Steaks

Antelope SteaksAntelope steaksFlourGarlic salt2 tablespoons oil2 bay leaves1 cup sour creamShake well-trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling…

Filed under Wild Game  (523)

Deep-fried Quail

Deep-Fried QuailSaltPepper6 quail1/2 cup water2 bay leaves1/4 cup butter2 cups pancake batter1/2 teaspoon thymeVegetable oil (for frying)Salt and pepper quail. In a large skillet put water, bay leaves…

Filed under Wild Game  (511)

Country Style Venison

Country Style Venison1 1/2 pounds venison, 3/4 inch thick1 cup all-purpose flourSalt and pepper1/4 teaspoon seasoned salt4 tablespoons bacon drippings2 cloves garlic, minced1 quart water1/3 cup all-purpose…

Filed under Wild Game  (509)

Duck Gumbo

Duck Gumbo4 large ducks, cut up4 tablespoons flour2 tablespoons oil1/2 cup (1 stick) butter2 cups fresh okra, cut up1 large onion, chopped1 large green bell pepper, chopped3 cloves garlic, minced3 tablespoons…

Filed under Wild Game  (503)

Pheasant Stir Fry

Pheasant Stir Fry2 tablespoons soy sauce2 tablespoons cornstarch1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger1 tablespoon chicken bouillon granules1 1/3 cups water1 boneless skinless…

Filed under Wild Game  (498)

Mississippi Duck

Mississippi Duck2 to 3 wild ducks1 package crab and shrimp boil2 cups garlic butterBoil ducks in large pot with crab and shrimp boil. Boil for 1 hour, sticking fork into the meat to allow the shrimp boil…

Filed under Wild Game  (487)

Southern Fried Quail

Southern Fried Quail10 to 12 quail1 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 cup flourDry, pick quail. Clean and wipe thoroughly. Salt, pepper and dredge with flour. Have a deep heavy frying pan with…

Filed under Wild Game  (484)

Pheasant Paprika

Pheasant Paprika1 pheasant, cut into serving pieces3 tablespoons fat1 teaspoon salt1 cup sour cream1 1/2 teaspoons paprika1/8 teaspoon pepperRoll pheasant pieces in flour and brown in fat in a Dutch oven.…

Filed under Wild Game  (472)

Venison With Sour Cream

Venison with Sour CreamPosted by GramCracker at recipegoldmine.com 11/12/2001 7:57 2 pounds venison1/2 cup fat1 cup diced celery1/2 cup minced onion1 bay leaf4 tablespoons butter1 clove garlic1 cup diced…

Filed under Wild Game  (462)

Rattlesnake Chili

Rattlesnake Chili3/4 cup chopped onion3 tablespoons oil2 1/2 cups parboiled rattlesnake meat2 cups cooked tomatoes2 cups cooked pinto beans2 1/2 teaspoons chili powder1/2 teaspoon hot red pepper flakes1…

Filed under Wild Game  (453)

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