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.
egetables.
Season and brown meat in a coated large pot
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.
Brown meat in cooking oil in a
rom broth.
Remove chicken meat from bones; chop into bite
he meat into a large bowl. Add the mayonnaise, shallot, and wild game
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.
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.
In Dutch oven, mix all ingredients.
Add venison or other wild game; cover and refrigerate overnight.
Makes enough marinade for 5 pounds of meat.
1. Combine all ingredients in a bowl. Pour over meat and cover. Marinate overnight for all wild game -- the longer the better!
Except meat, combine all ingredients.
Simmer for 5 minutes. Place 3 pounds meat in pan in oven or low setting in crock-pot, covering with liquid as you normally would but include the barbecue sauce.
Bake 2 hours in a 350\u00b0 oven.
Crock-pot time as you normally would.
When the water is poured from crock-pot, meat is left losing that gamey taste and with a treat of barbecue flavor.
Mix; pour over brisket or wild game.
Bake 3 hours at 350\u00b0.
Cut up meat and combine onion, garlic, salt and pepper in large pan; bring to a boil, reduce heat to simmer and cook for about 1 hour.
Let cool and debone meat.
Put into casserole dish and cover with barbecue sauce.
Cover with foil and bake at 350\u00b0 for 45 minutes.
You can substitute chicken.
ver medium-high heat, brown meat in vegetable oil until it
elps absorb some of the wild game flavor.)
Rub the outside
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.
In a large pot, heat oil on medium high heat.
Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic.
Add the wild boar meat and chili pepper and brown the meat.
Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil.
Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour.
Taste and add more salt if necessary. Serve.
00\u00b0C.
Wash the wild boar, pat dry, and lightly