ieces; set aside.
Brown sausage in a large skillet over
(When cooking a hen or wild game, it takes longer to tenderize
ach hen with Bayou Magic sausage mix (this ingredient can be
br>Set aside.
Brown sausage in a large heavy skillet
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
Cook rice as package directs.
Drain.
Cook sausage until done, breaking up with fork as it cooks.
Drain well on paper towels.
Simmer onion in 2 tablespoons of butter until soft.
Stir in flour until bubbly; stir in milk, salt and pepper until thickened.
Saute mushrooms in remaining 2 tablespoons butter. Toss rice, sausage, milk mixture and mushrooms lightly.
Put into a greased 2-quart casserole dish.
Bake at 350\u00b0 for one hour. This goes great with Chicken Breasts In Cream.
Cook wild rice according to package directions and drain. Drain oysters and reserve 1/2 cup liquid.
Coarsely chop oysters. Cook sausage in large skillet over medium-high heat until browned, stirring occasionally to break meat into small pieces.
Drain thoroughly.
In same skillet, melt butter over medium-high heat. Add celery, carrots and onion; cook and stir 5 to 7 minutes or until crisp-tender.
Stir in mushrooms, brandy, oysters and reserved liquid.
Cook and stir 10 minutes more until liquid has evaporated.
Bring water to a boil.
Add box of Rice-A-Roni wild rice and flavor packet.
Let simmer 20 minutes.
Brown sausage and cook onion with sausage; drain.
Cook rice according to package instructions.
Combine all ingredients in casserole dish and bake at 350\u00b0 for 30 minutes.
Cook rice according to package directions - the Minnesota hand-harvested type I use takes 35-45 minutes.
While rice is cooking, chop vegetables and add to rice pot.
Cook sausage in a skillet until browned; drain and set aside.
Once rice is done, mix sausage into pot. Add soups; stir to combine well. Cook over medium heat, stirring occasionally, until hot.
Cook rice according to package directions; drain.
Place in bowl.
Drain oysters, reserving liquid.
Chop oysters and add to rice.
Fry sausage until brown.
Break into small pieces.
Drain off fat.
Mix with rice and oysters.
Melt butter in skillet and stir-fry carrots, celery and onion.
Cook for 10 minutes on low heat.
Stir in mushrooms and oyster liquid.
Cook 10 to 15 minutes.
Add to rice mixture.
Stir in cornbread stuffing, nuts, eggs and salt and pepper to taste.
hen add the turkey and sausage, when it reurns to a
oft, about 10 minutes. Add sausage and saute until done, about