Roast Pheasant

1 Pheasant, cut into serving pieces

3/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup corn oil

1 cup cream

white wine (optional)

Dredge the pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in a covered roaster or casserole. Add cream. Bake, covered at 375 degrees for 1 hour until tender. Add water as needed, baste occasionally with cream and drippings. Add a small amount of white wine the last 30 minutes of baking time to tenderize and add flavor. Yield 4-5 servings.

Venison

Ingredients

1/4 cup shortening

2 lbs vension, cut into 2 in pieces

1 clove garlic, peeled and diced

1 cup died celery

1 cup carrots

1/2 cup minced onion

2 cups water

1 cup grapefruit juice

1 bay leaf

8 peppercorns

2 teaspoons salt

4 tablespoon butter

4 tablespoon four

1 cup sour cream

Melt shortening in heavy skillet, add meat and garlic. Brown; add vegetables. Cook for 2 minutes longer, add water, juice, bay leaf, peppercorns, and salt. Cover and bake at 325 degrees for 1 hour or until tender. To make gravy, mix butter in frying pay, stir in flour. Gradually add liquid from the meat, stirring until thickened. Add sour cream and salt to taste. Yield about 6 servings.

Venison with Red Wine Sauce

Venison is also delicious marinated in red wine. Put the venison in a bowl with salt and pepper, 1 cup each, celery, onion,leeks, carrots all chopped. 3 sprigs rosemary fresh or 1/2 teaspoon dried, 2 sprigs fresh parsley, 1 bay leaf, 1 teaspoon marjoram, 1 tablespoon juniper berries and 3 cups dry red wine. Cover and refrigerate for 2-3 days. (at least over night)

Remove the venison from the marinade. Strain the marinating liquid reserving both the solids and the liquid separately. Heat 2 tablespoons butter in a saucepan and add the reserved solids. Cook for 5 minutes stirring often. Add the reserved liquid and let boil until reduced to 1 cup.

Blend in 1 teaspoon cornstarch or arrowroot to 1 tablespoon cognac, stir this into the sauce . Pour the sauce through a strainer into a small saucepan. Discard the solids. Set sauce aside.

In a skillet, use 2 tablespoon butter, heat to melt, add the well drained venison. Cook to brown on one side over high heat for about two minutes. Turn and brown quickly on the other side. Reduce the heat to medium and continue cooking about 8 to 10 minutes. Transfer the pieces to a serving dish. Pour all the fat from the skillet, add 1 tablespoon cognac, scraping the pan with a wooden spoon. Add the stained sauce and 1 cup heavy cream. Bring to a boil, stirring, allow the sauce to reduce until it coats the back of your spoon. Cut the venison into 1/4 inch slices and serve with the sauce spooned over the top.

Rabbit Pie

Rabbit, when you don't think about the cute pet bunnies, taste like chicken. Except for the piece shape differences you might not know you were tasting rabbit.

Soak the rabbit overnight in salted water.

1 can peas,1 cup diced carrots, 1 1/2 cup diced potatoes,

1 teaspoon salt and pepper.

Cook and bone the rabbit. (Rabbit can be stewed or fried) Combine peas, carrots, potatoes in a large dish. Add rabbit, salt and pepper. Roll a pie dough and fit half the dough in a 9x9 pan. Pour in rabbit mixture, Cover with remaining dough and brush with butter. Bake at 350 degrees for 60 minutes.

If you fried the rabbit, you would have cut it into pieces, dredged the pieces in flour, salt and pepper and fried brown in a little oil, and removed to the oven for about an hour covered.

The chicken was removed to a platter, and milk, salt and pepper with a little flour was blended in the skillet to make a nice gravy sauce.

Zippy Moose

Ingredients

2 tablespoon corn oil

1 tablespoon vinegar

2 teaspoon chili powder

1 teaspoon dry mustard

1 teaspoon sugar

1 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

1 small onion minced

3 1/4 cups tomatoes

2 pounds moose, (or beef) cut in small pieces

Combine all ingredients except meat, in saucepan. Bring to a boil. Simmer 40 minutes. Brown meat, add sauce and simmer.