Archived Recipes

Dad's All purpose Marinade


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


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


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 through 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.

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 350F. 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

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 350F 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.


Ingredients: 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 use 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.