Small Game Recipes
Venison Recipes - Turkey Recipes - Wild Fowl Recipes - Fish Recipes
Upland Stir-fry with Grouse
1 cup buttermilk baking mix
½ tsp. pepper
¾ to 1 lb diced uncooked grouse or other upland game
2 eggs, slightly beaten
1 tbsp peanut oil
3 medium carrots, cut diagonally into ½-inch strips
1 green pepper and 1 red or yellow pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tbsp. water
3 tbsp. peanut oil
¾ cup chicken broth
2 tbsp teriyaki sauce
Hot cooked rice
Combine baking mix and pepper in a large plastic food-storage bag. Shake to mix and set aside. In large mixing bowl, combine grouse meat and eggs; stir to coat meat with egg. Remove grouse from bowl and transfer to plastic bag filled with baking mix. Shake to coat. Remove grouse from bag and set aside. In wok or large skillet, heat 1 tbsp. oil over medium-high heat until hot. Add carrots; cook and stir about 2 minutes. Add peppers and onion. Cook and stir 1 minute longer. Add water. Cover and steam 3 to 4 minutes, until vegetables are tender-crisp. Remove vegetables from wok and keep warm. Add 3 tbsp. oil to wok; heat over medium-high heat until hot. Add grouse; cook and stir until golden brown and no longer pink in center. Combine chicken broth and teriyaki sauce; pour over meat. Return vegetable to wok. Cook and stir until heated through. Serve with rice. Serves 4 to 6.
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(Cindy Bishop)
1 – 4 squirrels
2 cups Bisquick flour or all-purpose flour
1 teaspoon salt or garlic salt
1 teaspoon pepper or chili pepper
1 teaspoon paprika
1 stick of real butter
1 to 2 jars of beef gravy
Dress and clean squirrels. Wash in several waters and dry. Cut into serving portions. Combine flour, salt, pepper & paprika in shaking bag. Place squirrel in the bag, and shake.
Heat 2 tablespoons of butter in skillet, then add squirrel; brown on both sides.Add butter as needed. Pour ½ jar of gravy into a casserole dish. Add the squirrel and pour the remaining gravy over squirrel. Cover the casserole with aluminum foil and bake at 350 for 45 minutes to one hour. Remove foil, bake 15 more minutes or until meat is falling off the bone.
If you like stuffed squirrel, just keep the squirrel whole, brown squirrel in butter, then stuff squirrel with your favorite dressing mix. Place in casserole dish and follow the recipe above.
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Squirrel pot pie
3 slices bacon, cooked and crumbled
3 squirrels, boiled and boned
2 cups frozen mixed vegetables
1 cup chopped onion
1 cup thinly sliced celery
1 cup fresh mushrooms, sliced
3 T flour
1t salt
½ t pepper
½ t dried thyme
Topping:
2C buttermilk baking mix (like Bisquick or Jiffy)
1C milk
Heat oven to 400F. Combine all filling ingredients in a mixing bowl. Spray a 9x13 baking dish with nonstick spray. Spoon filling mixture into baking pan and set aside. In a medium mixing bowl combine topping ingredients. Spoon batter evenly over filling. Bake for 30 to 35 minutes or until crust is golden brown.
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Succulent Frog Legs
8 - 10 bullfrog legs
4 tablespoons lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic or (minced garlic)
Add lemon juice to bowl of water and soak frog legs several hours. Add olive oil to skillet. Pat dry frog legs with a paper towel and place in skillet. Cook over medium heat turning once after undersides are golden brown. Sprinkle diced chives over frog legs. Add 2 tablespoons of cooking wine to oil. Cover and steam several minutes until golden brown. Serves three to four people.
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Baked Pheasant in Orange Sauce
(Sally Biancone)
4 pheasant breasts, or 2 pheasants
6 oz. orange marmalade
1 bottle French dressing
½ Cup water
1 pkg. Lipton’s Onion Soup
About 2 hours before you intend to serve, mix and stir all ingredients into microwave-safe dish. Microwave to blend.
Pour mixture into shallow baking dish. Lay in pheasant pieces. (Note: If cooking whole pheasant, pour mixture inside breast cavity and brush top of birds with mixture.)
Bake uncovered for about 45 min. at 350, turning pieces a time or two. Or roast whole pheasants covered, basting during cooking – uncover to brown for last 10 min. Serve with brown rice.
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Oven Fried Squirrel
One squirrel
4 eggs
Frying magic
Flour
Olive oil
Canola oil/ vegetable oil
Butter
Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine Frying Magic with flour, dip egg-covered squirrel in mix. Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375 degrees.
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(Sally Biancone)
Dove breasts (4 per person)
Teriyaki sauce
Water chestnuts, sliced
Strips of bacon, cut in half
Marinate dove in teriyaki sauce overnight. Place water chestnuts on top of dove breast, wrap in 1/2 slice of bacon and hold together with a toothpick. Put on low heat on the BBQ grill and close lid. Turn about every 5 minutes and cook for about 20 minutes, until bacon is browned.
OR
3-4 dove breasts per person
Italian dressing
Bacon slices
Splash breasts in a bowl with Italian dressing. Place on grill bone side down on top of a sheet of aluminum foil. Place a small piece of bacon on top of each breast. Cover the grill and cook for 15 to 20 minutes on low heat. Breasts do not need to be turned.
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4-6 pheasant breasts
Brown sugar
Flour
Butter
1 can cream of celery soup
1 can chicken broth
1 can French fried Onions
Mix flour and brown sugar. Coat breasts with flour sugar mixture. Brown the breasts in a skillet of melted butter. Place breasts into a baking dish. Mix cream of celery soup, and chicken broth, and pour into the baking dish over the pheasant breasts. The breasts should be nearly covered. Bake at 350 degrees for 40 minutes. Add French fried onions. Bake for an additional 5 to 10 minutes.
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Rabbit or Squirrel with Noodles
(Gene Emond)
One rabbit or squirrel quartered
Bay leaf
Small onion halved
Peppercorns
Salt
2 cans cream of mushroom soup
Half cup milk
Egg noodles or any wide noodle
Fill Dutch oven or medium stock pot with first five ingredients and cover with cold water. Bring to boil, turn heat to low and simmer for 40 minutes until fork tender. Drain, cool meat and remove from bone. Replace meat in Dutch oven with mushroom soup, noodles and milk. Simmer on low for 20 minutes or until noodles are done. Add more milk or water if too dry. Serve with chopped parsley or chives. Serves 4.
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10 – 12 dove breasts
¼ cup miracle whip dressing
1 box of stovetop stuffing mix
¼ cup grated parmesan cheese
Preheat oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray, set aside. Combine stuffing mix and grated parmesan. Dip each dove breast in miracle whip and roll in stuffing mixture. Add each coated dove breast to the baking dish. Once all doves have been coated, cover baking dish with foil and bake for 25 to 35 minutes.
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6 ounces mini lasagna noodles (cooked according to package directions and drained)
3 cups cooked pheasant, cut in bite-sized pieces.
1 can cream of mushroom or cream of celery soup
1 1/4 cups milk
1 can sliced mushrooms
1 cup shredded cheddar cheese
1 tsp. Minced garlic
1 tsp. Chicken bouillon granules
salt and pepper
1 tbsp. Olive oil
1 cup celery, diced
1 cup green or mixed green and red peppers, chopped
1/2 cup chopped onion
1 cup crushed potato chips, or bread crumbs, or cracked wheat
Heat oven to 350. In a large mixing bowl, combine noodles, pheasant, soup, milk, cheese, mushrooms, garlic, bouillon, salt and pepper. Set aside. Meanwhile, heat olive oil in a skillet and sauté celery, peppers and onion until tender-crisp. Add to the pheasant mixture. Spray a casserole dish with cooking oil and spoon in the mixture. Sprinkle the top with crushed chips, bread crumbs, or cracked wheat. Bake for about 1/2 hour.
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Grilled Dove Skewers with Apricot Sauce
Wood skewers, soaked in water for 20 minutes
Bacon slices
Dove breasts
Dried apricots
Sauce:
Apricot preserves
Dijon mustard
½ a lemon, squeezed
Soy sauce
Worchester sauce
Combine apricot preserves, Dijon mustard, lemon juice, soy sauce, and Worchester sauce to create a basting sauce. Skewer a piece of bacon towards the end of the strip; alternately add pieces of dove breast and dried apricot, wrapping the bacon around each piece and skewering it before adding the next piece. Spoon the sauce over the skewered meat and fruit. Grill until cooked, about 20 minutes on medium heat, turning frequently and basting with sauce.
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Pheasant, cut in bite-sized chunks
Flour seasoned with salt
Cooking Oil
Vegetables of choice, to stir fry
2 tbsp. Soy sauce
2 tbsp. sugar
2 tbsp. vinegar
2 tbsp. catsup
2 tbsp. white wine
3/4 cup water
2 tbsp. corn starch
Put flour in a plastic bag and season with salt. Add pheasant and shake to coat. Fry the pieces in hot oil in a wok or large skillet. As the pheasant browns, remove the pieces to a paper to a well covered plate to drain. Stir fry your favorite vegetables in hot oil. Use a variety such as broccoli, carrots, onions, green and red peppers, water chestnuts or others. While the vegetables are cooking to tender-crisp, mix sugar, vinegar, catsup, white wine, water, and corn starch. It is easiest to place all ingredients in a jar and shake until well mixed. When the vegetables are done almost to your liking, add the sauce and the pheasant and stir and cook until the sauce has thickened and the meat is heated through. Serve with rice.
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(Vicki Mountz)
1 pheasant
1/2 cup diced onion
1/2 cup diced celery
1/4 cup butter
1/3 cup flour
Salt and pepper
3 cups milk
1 10-ounce package frozen chopped spinach, thawed and drained
2 cups shredded cheddar cheese
Simmer pheasant in a large covered pan for about 1 1/2 hours. Remove from and take meat from the bones. Save about 1 1/2 cups of the cooking liquid. Sauté onion and celery in butter until tender. Stir in flour, salt and pepper. Add the milk and cooking broth, and cook and stir until it thickens and is bubbly. Stir in spinach and pheasant and cook until well heated. Stir in the cheese and stir until the cheese has melted.
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2 tbsp. olive oil
4 woodcock breasts, boned and split
1 cup sliced green and red pepper
1 cup sliced onions
1 can mushrooms
1/2 cup chicken broth
1/4 cup dry white wine
3 tbsp. currant jelly
1 tbsp. cornstarch mixed with 1 tbsp. water
Salt and pepper to taste
Heat the olive oil in a large non-stick skillet. Add the woodcock and cook about 5 minutes, until meat is browned, turning occasionally. Add the remaining ingredients and cook for another 5 minutes, until mixture is thickened, stirring frequently. Serve over wild rice.
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(Cindy Bishop)
1 rabbit
1 stick of real butter
1 cup of Bisquick
1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. Italian seasonings
Field dress one rabbit (soak in salted water 1 hr.). Cut all meat off the bone, don’t forget the back loin. Cut into cube pieces as best as you can.
Mix meat with Bisquick & seasoning. In skillet, heat two tablespoons butter at medium-high temp. then add meat. Add butter as needed. Cook until golden brown. Eat all by itself, over rice or add brown gravy with rabbit and serve over biscuits.
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Blackberry Brandy Grilled Pheasant Breasts
2 cups blackberries
1 ½ cups granulated sugar
½ cup blackberry brandy
1 tablespoon safflower oil
4-6 ounce pheasant breasts
*Preheat grill
Puree the blackberries in a food processor. Pass through a sieve to remove seeds.
Mix blackberry pulp, sugar, and brandy together in a saucepan. Heat to a boil, reduce heat, and simmer until sauce thickens. Divide sauce---save ¼ of it to brush on before serving.
Brush safflower oil over pheasant breasts. Grill over medium coals/heat for about 6 minutes per side, brushing frequently with the blackberry sauce.
Just before serving, get a clean brush and reserved blackberry sauce and brush one final time.
Serve with steamed or wild rice and/or Grilled Fruit Kabobs.
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Dove Poppers
Dove breasts (4 per person)
Chunks of pineapple, green chili or jalapeno pepper and mushrooms
Teriyaki sauce
Strips of bacon, cut in half
Place chunks of pepper, pineapple or mushroom between dove breast sections, wrap in 1/2 slice or bacon and hold together with a toothpick. Place on a plate and shake teriyaki sauce over them. Put on low heat on the BBQ grill and close lid. Turn about every 5 minutes and cook for about 20 minutes, until bacon is browned.
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Dove Stuffed Mushrooms
12 large fresh mushrooms
3 to 4 whole doves or quail cooked and deboned
1 cup shredded cheddar cheese
1 Serrano or jalapeno pepper, seeded
2 bacon strips, cooked and crumbled
Remove stems from mushrooms. In a food processor, combine the dove, cheese, Serrano salt and pepper. Cover and pulse until finely chopped. Stuff mushroom caps with meat mixture. Sprinkle with bacon. Place on a baking sheet. Bake at 400 for 10-15 minutes or until cheese is melted.
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Braised Rabbit
One, 2 ½ to 3-pound rabbit, bone in, cut into serving-size pieces 
Salt and fresh-ground black pepper to taste
About 3 tablespoons unbleached all-purpose flour
½ C canola or peanut oil
4 medium carrots, chopped
1½ medium onions, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme or 1 t of dried thyme
1 C red wine
1 C water
Rice or noodles
Chopped flat-leaf parsley for garnish
Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour.
In a large skillet or Dutch oven, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning until it is lightly browned. Lift the meat from the pan, and set it aside.
Add the carrots, onions, and garlic and thyme then cook over medium heat for about 5 minutes until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine and water and cover the pan. Cook over low heat for about 35 minutes until the rabbit is cooked through.
Using a slotted spoon or spatula, remove the cooked rabbit from the pan and set it aside. Purée the pan’s contents with an emulsifier, food mill, food processor or blender. Return the rabbit with sauce to pan, add the rabbit, and bring back to a simmer. Serve the rabbit and sauce over rice or noodles and garnish with parsley.
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Pheasant with Port Wine Demi-Glaze and Rice Pilaf
4 Young Pheasants, halved
4 oz Olive Oil
Port Wine Demi-glaze
4 oz Clarified butter
4 oz Shallots
12 oz Port wine
32 oz Apple cider
4 sprigs Thyme
2 Qt Demi-Glace
8 oz Butter
Salt and Pepper
Heat olive oil in a large sauté pan. And the pheasants, sear on one side. Transfer to preheated 350 degree oven. Bake approximately twenty minutes, until wings start to separate and meat is not pink.
Sweat shallots in clarified butter until translucent. Add Port and reduce until almost dry. Add apple cider and thyme and reduce by half. Add Demi-glaze and simmer until a nappe consistency is reached. Remove from heat and stir in butter. Strain and season with salt and pepper.
Rice Pilaf
2 c Rice
4 c Chicken stock
¼ c Onion, diced
2 T Celery, diced
2 T Carrot, diced
Salt and pepper
Heat the chicken Stock in a medium sauce pan. Add rice, onion, carrot and celery. Transfer to a 9” casserole. Cover tightly and bake 30-40 minutes, until rice is tender. Season with salt and pepper. Fluff with a fork before service.
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1 3 lb rabbit
Seasoned flour
¼ cup bacon drippings (or butter)
1 cup ketchup
½ cup sherry
½ cup water
2 tbsp lemon juice
1 medium onion, minced
1 tbsp Worcestershire sauce
2 tbsp melted butter
1 tbsp brown sugar
Cut rabbit into serving pieces and coat with seasoned flour. Heat oven to 325 degrees. Meanwhile, cook rabbit until evenly brown in hot bacon drippings in large skillet. Remove 2 quart casserole dish. Combine remaining ingredients in saucepan; bring to boil, and pour over rabbit. Bake covered 1 hour, or until tender. Serves 3 to 4.
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Simple Pheasant
½ cup bread crumbs
¼ cup Parmesan cheese
2 tbl Parsley
1 tsp garlic powder
1 egg
4 boneless Pheasant breasts
3 tbl butter
2 cups Marinara/Salsa Sauce
4 slices provolone cheese
Combine bread crumbs, Parmesan cheese, Parsley and garlic powder. Dip breasts in egg and coat with bread crumbs. Cook breaded Pheasant in butter in a non-stick skillet 6-8 minutes turning once. Pour Marinara/Salsa around Pheasant, top each breast with provolone cheese. Cover and cook 4-5 minutes (Sauce warm and cheese melted)
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2 pheasants, cut in quarters
Vegetable Oil
1 onion, chopped
1 small can stewed tomatoes and juice
1 can tomato soup
½ tsp oregano
½ tsp salt
½ tsp sugar (optional)
1 cup sour cream
Brown pheasant and onion together in a little oil in 12-inch Dutch oven. Mix tomatoes, juice, and soul and pour over pheasant. Let mixture come to a boil. Mix rest of ingredients and pour over pheasant. Bake for one hour with about 14 coals under oven and 12 coals on top.
Variation: a few small potatoes, or potatoes cut in quarters, could be added to the top of ingredients before baking.
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Red Win e Brine for Pheasant
Four pheasant breasts, skin on
3 large garlic cloves
1 bottle of red wine
2 oz. of kosher salt
1.5 oz. of sugar
1.5 oz. of peppercorn
1 small branch of thyme
½ bay leaf
½ star anise
If necessary, de-bone pheasant and set the breast aside. Combine and stir all ingredients in a large, oven-safe sauce pan and bring to a boil; set aside for 15 minutes. Submerge pheasant breast in cooled brine and place in refrigerator for 6 hours. Drain and pan sear in olive oil over medium-high heat; about 1-2 minutes per side depending on the size of the breast. Remove pan from heat and finish cooking in a 400-degree oven for about 5-7 minutes. Pheasant will come out medium rare to medium.
Remove to cutting board and let rest for 1-2 minutes. Cut ¼ to ¾-inch slices on an angle. Arrange on plate and serve.
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Turtle Rangoons
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• 3 ounces reduced-fat cream cheese
• 1/8 teaspoon garlic salt
• 1/8 teaspoon Worcestershire sauce
• ½ cup of cooked turtle meat
• 1 green onion, chopped
• 14 wonton wrappers
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in turtle and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
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