Soak the meat overnight in salted water.
Dry and roll in flour.
Saute in margarine until browned.
Remove the meat and spread with mustard on all sides.
Saute onion, carrots and mushrooms.
Add salt and pepper to taste; add the garlic powder and then stir in the sour cream over low heat.
Pour the resulting sauce over the meat and bake at 350\u00b0 about 1 hour or until the meat is tender.
Roll the meat in salted flour and saute in margarine until browned.
Add onion and green pepper; cook until softened.
Place contents in a deep baking dish, add the remaining ingredients and bake at 325\u00b0 for 2 hours or until meat is tender.
Grind or finely chop up the meat.
Saute onions and celery in oil.
Add the meat and cook until all is browned.
Mix in canned tomatoes and rice.
Simmer over low heat for 5 minutes or until rice is done.
Season with Worcestershire sauce, garlic, salt and pepper.
Slice meat thin into strips; brown slightly.
Add onion, mushrooms, tomatoes, gravy package and water.
Stir; cover and simmer 1 hour.
Serve over noodles or rice.
NOTE: of course the game meat should be Elk. The computer would not take it when I tried to enter it.
Make your favorite dumpling recipe up for six people.
Mix the first four ingredients, shape lightly into patties or small cakes and sear in fat in hot frying pan until well browned; remove cakes.
Stir flour into dumplings in pan, add water, tomato juice and chili sauce and bring to a boil.
Return patties to pan and drop 1 tablespoons dumpling mixture on top of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.
Trim and cut meat to serving sizes; pound to
rom broth.
Remove chicken meat from bones; chop into bite
Mix ingredients together in bowl just large enough to cover game with water.
Soak frozen or fresh game overnight in the refrigerator.
No need to stir marinade.
Use for red meat or game birds.
old the 2 pounds of game, heat the olive oil and
ny favorite filling in the recipes that follow.
TO MAKE
Stir all ingredients thoroughly (except meat).
Add boned meat.
Cover with plate and put a heavy weight on it.
Leave meat in brine for 48 hours or more.
Remove from brine, wash and tie to keep in shape.
Place it in cold water to cover.
Bring it to the boiling point.
Remove the scum, cover it and simmer for 4 to 5 hours.
Skim at intervals.
Let it cool in broth.
Serve it with any horseradish sauce.
You can also follow any cookbook recipe such as corned beef and cabbage, etc.
Place game hens in a large bowl;
Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
Season with spices and moisten with a little melted butter.
Pack closely in jars; place jars in steamer and heat for 1/2 hour.
Press the meat down again and cover with hot melted butter.
Store in the refrigerator.
**Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.
Melt butter. Add bacon, onion, carrot, pepper, and sage. Cook for 5 minutes.
Add flour, stirring very well.
Add stock or water and simmer for 30 minutes.
SLOWLY. Add Worcestershire sauce and strain.
Add the game and simmer for 10 minutes more.
Serve over buttered toast. If using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer.
Place all ingredients in a plastic zipper bag and refrigerate overnight.
The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.
Breast the bird and clean.
Soak for about one hour.
Put bird in crock-pot without water.
Cook on high for 3 to 6 hours.
By this time, meat will be tender.
Remove meat from bone.
Check for leftover shot.
Add soup to meat and cook on high in crock-pot for 30 minutes to 1 hour.
s you pull the breast meat away from the rib cage
hredded game into pie crust.
Pour egg mixture over meat into
ntil smooth.
Butterfly the game hens: cut out the backbone
Place Cornish game hens in a large resealable