Brown meat in cooking oil in a heavy gauge
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.
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.
Mix; pour over brisket or wild game.
Bake 3 hours at 350\u00b0.
In Dutch oven, mix all ingredients.
Add venison or other wild game; cover and refrigerate overnight.
Makes enough marinade for 5 pounds of meat.
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.
1. Combine all ingredients in a bowl. Pour over meat and cover. Marinate overnight for all wild game -- the longer the better!
Add the mayonnaise, shallot, and wild game rub; gently mix.
Divide
elps absorb some of the wild game flavor.)
Rub the outside
lid, and simmer the wild rice until the kernels burst
1-3/4 cups broth, wild rice, wine and basil. Season
Prepare rice according to box.
Add onion and celery. Thoroughly clean game hens.
Season hens according to your taste. Stuff game hens with rice.
Place in oven at 375\u00b0 for 1 hour. When cooking more than 3 or 4 hens, add more cooking time.
he almonds, onion, and uncooked wild rice. Saute 5 to 10
oil and spray foil with cooking spray.
Wash hens, remove
Wash game hens.
Sprinkle with salt (including the inside of cavity as well as entire outside of bird).
Prepare rice according to directions on the box.
When rice is done, add raisins and mix together.
Stuff each hen with mixture and wrap in foil or place in roasting pan.
Bake at 350\u00b0 for 45 minutes.
Baste each bird with melted butter.
Leave in oven until golden brown and tender, usually 15 to 20 minutes longer.
Rinse and cook wild rice to package instructions; set
oasting pan and saute the wild boar over high heat turning
Thaw, wash and remove giblets from hens.
Rub salt all over inside and out.
Sprinkle with tenderizer.
Place in roasting pan, breast side up.
Bake at 425\u00b0 about 1 hour or until brown and very tender.
Baste with liquid several times during cooking to keep moist.
(To keep more juicy, bake breast down and turn last 15 minutes to brown.
It's more trouble, but worth it.)
Serve with wild rice and English peas.
Preheat oven to 350\u00b0.
Shake flour into oven cooking bag and put in shallow pan (roasting pan).
Pour wine and orange juice into bag, mixing well with flour.
Brush duck with butter; sprinkle with salt, inside and out.
Place apple in cavity and put duck in bag.
Close bag with twist tie and make 6 (1/2-inch) slits in top of bag.
Cook 1 1/2 hours or until tender.
One duck, depending on size, will serve 1 to 2 people.
Serve with your favorite game sauce.
Line a casserole with foil.
It should have a cover and be just large enough to hold 2 game hens.
Brown Cornish game hens in butter.
Salt and pepper each inside and place in foil-lined casserole.
Pour sauce over; cover and bake at 400\u00b0 for 1 hour. Serve with brown or wild rice.