Dad's All purpose
Marinade
Ingredients:
-
1 can of beer
-
1/2 cup brown sugar
-
1/2 cup worcestershire sauce
-
1 T. Totally Wild Seasoning Salt
-
1 T. Totally Wild Smoked Seasoning
-
2 T. Olive oil
Combine all ingredients in a large bowl . Immerse
whatever meat you choose in the marinade for 4 - 6 hours and grill to your
perfection. Great for duck breasts and deer steaks.
Recipe by: Moss "Totally Wild Seasonings"
Uncle Fred's Grilled
Catfish
Ingredients:
-
Several large catfish fillets
-
1 onion chopped
-
1 tomato chopped
-
1 pepper chopped
-
1/2 lb. bacon
-
1 T. Hunter's Totally Wild Fish & Seafood Seasoning
Put fillets in aluminum foil, cover with vegetables,
bacon and seasoning. Wrap entire contents up tightly and cook on the
barbeque grill until done to your perfection. Approximately 1/2 hr.
Recipe by Fred Haller Muscatine, IA
Totally
Wild Squirrel, Rabbit, or Turtle
Ingredients:
Ingredients:
-
3 or 4 squirrels, cut into pieces
-
8 oz. Totally Wild Fish & Wild Game Breading
-
2 eggs
-
1 cup milk
-
Oil for pan frying
Instructions:
Beat eggs and milk in small bowl and set aside.
Dump Totally Wild Seasoned
Breading in large bowl.
Coat squirrel pieces in egg mixture, then coat with breading
Let sit until moisture comes thru and recoat in flour mixture again. This gives
the meat a nice crust when browned.
Pan fry pieces in oil like you would fry chicken, until nicely browned on both
sides. Remove from oil and drain on paper towel thoroughly.
Put 1/4 inch water on bottom of a roaster and put squirrel pieces in. Bake
covered at 350F degrees for 1 hour, checking to make sure there is a little
water in the bottom at all times.
Drain grease from frying pan and retain drippings to make excellent gravy!
Can also be used for rabbit or turtle also.
RICE ON THE WILD SIDE
4 oz. Creamette fine noodles,
uncooked
1 jar (4 1/2 oz.) sliced mushrooms undrained
2/3 stick
butter
2/3 cup WILD
rice
1/2 c. dried cranberries, coarsely chopped
1/3 cup long grain white rice
1 can (10 3/4 oz.) French onion
soup
1/2 can (8 oz.) sliced water chestnuts
slivered
1 can (14.5 oz.) chicken
broth
Preheat oven to 350.
Over meduum heat in a large skillet, brown uncooked
noodles in butter. Pour into 2-3 qt. casserole dish.
Add remaining ingredients and stir. Bake,
uncovered for 45 minutes to 1 hour. Serves 6.
Original recipes from Bobbie Smith, Charles City, IA
BAKED RABBIT
1 or 2 rabbits, cleaned and cut in pieces: front
runners, back & hind legs.
Shake in paper sack with 1/3-1/2 C. flour & 1 tsp.
paprika.
Brown in 3 TBSP. oil in non-stick frying pan.
Arrange browned pieces in single layer in enameled
roaster or other baking pan. Top with
1/2 C. (or more or less) finely chopped onion. one 4 1/2 oz. jar Green Giant
sliced mushrooms, drained; salt & pepper to taste
and drizzle over top one 6 oz. can DAWN FRESH
Mushroom Steak sauce. Cover and bake 350 for 1 1/4 to 1 1/2
hours. Serve the
mushroom/onion sauce over mashed potatoes.
CANNED VENISON
Fill quart canning jars with raw, chunked venison,
packing slightly.
Add to each quart jar:
1 beef bouillon cube
scant tsp. salt
1/2 tsp. pepper
(No water or other liquid is added.) Seal jars
with ring and lid.
Pressure cook at 10 lbs. pressure for 90 minutes. Meat gives a
quick meal heated with barbecue sauce,
slightly break chunks, and
served in burger buns. Or heat in own juice, breaking with fork, and
serve in buns with catsup, mustard and
pickles & chopped onions.
This is a very good way to preserve deer and provides
quick preparation for
serving.
FILET OF VENISON
with mustard creme sauce
2 T.
butter
1 tsp. worchestershire sauce
8 oz. venison tenderloins pepper
2 T. Dijon
mustard 1/4
c. brandy
1/2
c. whipping cream
Melt butter in pan, add steaks and cook about 4 min. per
side for rare. Add mustard
and worchestershire to skillet. Season with
pepper. Stir.
Remove pan from heat and take steaks out. Add
brandy to skillet and ignite. When
flames subside, return skillet to heat, adding steaks
back to the pan. Add cream and
boil to thicken consistency, about 2 min. Remove
steaks and serve on plate, topping
with some of the sauce.
Duck-A-Dip
Ingredients:
-
2 large puddle ducks
-
3 hard boiled eggs
-
1 large onion
-
1 cup diced celery
-
1 8 oz jar real mayo
-
1 tsp Totally
Wild Seasoning Salt
Instructions:
Boil ducks, bone out and finely chop. Dice eggs, onion, celery. Mix all
ingredients, season to taste
Refrigerate overnight. Serve on crackers as a dip or may be used as a sandwich
spread like ham salad.
DRESSED PHEASANT BREAST
4 boneless, skinless pheasant breasts
1/2 C. flour, 1/2 tsp. paprika, 1/2 tsp either
sage or poultry seasoning, salt & pepper
1 box chicken Stovetop dressing
1 jar chicken gravy
Mix flour and seasonings well. Lay newspaper on
counter with wax paper on top. Spread
1/2 the flour mixture on wax paper, lay the pheasant
breast on flour, cover with remainder
of flour mixture and another piece of wax paper.
Pound the breasts to uniform thickness
about 1/2", pounding in the flour.
Heat couple Tbsp. oil in 12" non stick fry pan and
sear breasts on both sides. Drain any oil
that might be left. Cover and bake in 350 degree
oven 1/2 hour.
While pheasant is baking measure hot tap water called
for in Stovetop directions into bowl, add seasoning
packet and crumbs and mix well til water is
absorbed. After the 1/2 hour remove pan from oven and top
each pheasant breast with large mound of dressing,
then drizzle or pour about 1/4 C. chicken gravy over
each mound of dressing. Return to oven covered
for about 20 minutes. Remove cover and finish baking
for another 15 min. to brown dressing nicely.
