B3573

Wisconsin’s Wild :

Authors: Mary E. Mennes, professor, Enjoying the Harvest Department of Food Science, University of Wisconsin-Madison, and food management specialist, UW-Extension; Scott R. Craven, professor, Department of Wildlife Ecology, UW-Madison, and wildlife ecology specialist, UW-Extension. Authors gratefully acknowledge the assistance of their colleagues Larry Meiller, Dennis Buege and Susan Nitzke. Produced by Cooperative Extension Publications, University of Wisconsin- Extension. Susan Anderson, designer; Rhonda Lee, editor. University of Wisconsin-Extension, Cooperative Extension, in cooperation with the U.S. Department of Agriculture and Wisconsin counties, publishes this information to further the purpose of the May 8 and June 30, 1914 Acts of Congress. An Equal Employment Opportunity/ Affirmative Action employer, UW-Extension provides equal opportunities in employment and programming including Title IX requirements. This publication is available from your Wisconsin county Extension office or: Cooperative Extension Publications 30 N. Murray St., Room 245 Madison, WI 53715 by Mary E. Mennes & Scott R.Craven (608) 262-3346

B3573 Wisconsin’s Wild Game: Enjoying the Harvest (1992) I-12-92-5M-250-S 1

SOURCES OF WILD GAME ...... 1 Wild game offer wonderful 40,000 are killed on Wisconsin opportunities for exciting and flavorful highways each year. Under Wisconsin LEGAL ISSUES...... 1 meals. law, the motorist who kills a deer may HANDLING WILD GAME MEATS ...... 1 The information in this publication take possession of the carcass once it is DRESSING VENISON ...... 2 is intended to help you process, store and legally tagged. Although certainly not use Wisconsin wild game meats as part of recommended as a way to obtain LYME DISEASE AND VENISON SAFETY .....2 regular family meals or for special venison, the provides some small DRESSING UPLAND GAME BIRDS occasions. Advice on keeping the meats compensation for a traumatic and costly OR WATERFOWL ...... 3 safe to eat and shortcuts in handling are experience. DRESSING SMALL GAME ANIMALS...... 3 included to help you avoid wasting a LEGAL ISSUES FREEZING WILD GAME ...... 4 valuable wild resource. In Wisconsin, several Department of COOKING WILD GAME ...... 4 SOURCES OF WILD GAME Natural Resources (DNR) regulations contents PUTTING ON A GAME DINNER ...... 5 isconsin residents enjoy an apply to storing and serving wild game: abundant and diverse wild game 1. Possession limits — usually twice CANNING VENISON OR OTHER GAME ...... 5 Wsupply. The deer harvest was the daily bag limit — determine the NUTRIENT CONTENT OF WILD GAME MEATS . 6 around 400,000 animals in 1990. At an amount of game you may freeze or HANDLING AND PREPARING WILD GAME ....7 average dressed weight of 100 pounds per otherwise preserve for later use. You may deer, this converts to 40 million pounds possess game legally obtained in other WILD GAME RECIPES of venison! In addition, the forests, fields states. VENISON ...... 8 and waterways of the state yield millions 2. Wild game cannot be “sold” UPLAND GAME BIRDS AND WILD TURKEY ..14 of pounds of small game animals, except by licensed game farms and turkeys, upland game birds, ducks and distributors. A hunter cannot sell part of WATERFOWL ...... 18 geese to hunters each year. a deer, for example, nor can you charge a SQUIRREL AND ...... 22 provides the best access to fee for game meat as part of a meal, party MUSKRAT AND RACCOON ...... 26 wild game for the dinner table. However, or banquet. if you have a taste for wild meats but 3. When wild game is to be served as NUTRIENT COMPOSITION TABLES ...... 29 cannot or choose not to hunt — or are part of a banquet, party, church supper NOTES ...... 31 unsuccessful — commercial sources of or similar function, you must obtain and RECIPE INDEX ...... 33 “wild” meats are available. Commercial display a DNR “serving permit.” deer farms offer venison from several Check with your local DNR warden different deer species. Farm husbandry if you have questions about any of these with controlled diets produces excellent, regulations. tender venison. Game farms may offer HANDLING WILD GAME MEATS other species, including (buffalo), , waterfowl, turkeys and quail. hile each species has its own , , smoked meats and other distinctive character and flavor, specialty items are also available. Check Wnone will have a strong, “gamey” specialty food markets, sporting taste if handled properly. Field dressing magazines or mail order catalogues for and quick cooling of the carcass are sources of supply. important if you want to enjoy the meat Venison may come your way as a gift on the table. Aging, once thought or from a highway collision. Some necessary for wild meats, is not 2 3 recommended. Few hunters can control Besides propping the body cavity open, checks of the entire body are helpful and washing the bird thoroughly. storage conditions during aging, and you can promote cooling in the shade preventive measures, since a deer tick Many hunters skin game birds or spoilage is always a possibility. and in moving air. Never transport a requires 24 hours or more of feeding on waterfowl to avoid the time-consuming The key steps in field dressing any carcass on the warm hood of a car. If the the host to transmit the Lyme disease task of plucking them and removing game animal or bird include: carcass freezes within the first six hours, organism. pinfeathers. However, the meat may dry ❦ Remove entrails carefully, so the meat may toughen. In extremely cold There is no evidence to date that the out more during cooking unless you stomach, intestinal or bladder weather, you can slow chilling by putting disease can be transmitted by handling cover the flesh with slices or contents do not contaminate the the carcass in a garage or shed, or by venison or coming in contact with deer chicken skin, or cook it in a covered meat. wrapping something around it. meat or blood. However, if you are container or cooking bag to keep it ❦ Wipe the body cavity until the If you have the deer processed at a concerned, many vendors now sell moist. If you skin a wild turkey, trim surfaces are clean and dry. Avoid meat plant, get to the plant as soon as shoulder length rubber or plastic gloves away and discard the large pad on the using water, which can promote possible to place the carcass under to wear when field dressing a deer. If the front of the breast. bacterial growth. controlled temperature conditions. For bacterium should survive in raw venison, Boning upland game birds can it would be destroyed by cooking to simplify dressing, storing and cooking. ❦ more detail on field care, transporting Cool by allowing air to circulate in and butchering deer, refer to UW- 160 degrees F (medium doneness) or You will find it easier to remove any the cavity. Extension bulletin G1598, So You Got higher temperatures. Although some pellets or bone chips from boneless meat. Finish dressing the animal or bird as A Deer. venison summer sausages may be heated And boneless cuts are easy to prepare and soon as you get home, following the tips Lyme Disease and Venison to only 145 degrees F, these products serve. Boning wild goose is an excellent in the next sections of this publication. Safety would be safe because their cooking way to prepare it for cooking, especially Dressing Venison Lyme disease is an infectious bacterial process is relatively slow and the if the bird is large. You do not have to further “bleed” a disease spread primarily by tiny ticks combined effect of longer heating times After skinning, use a sharp knife to downed deer by cutting its throat. commonly found on numerous wild at lower temperatures is sufficient to cut away the large breast muscles close to Modern ammunition and arrowheads animals, including deer. The disease is destroy any Lyme organism present. the bone. Cut off the legs and package take care of that. Remove the entrails being studied at a number of medical Dressing Upland Game Birds or separately for freezing, if you like. Then from the body cavity as soon as possible, centers in Wisconsin as well as the UW- Waterfowl simply discard the rest of the carcass especially if the deer was hit in the gut Madison departments of Entomology Check the laws on transporting without having to remove the entrails. area. Be careful not to cut into the and Food Science and the School of upland game birds and waterfowl before Refrigerate dressed birds or boneless intestines, stomach or bladder. If you Veterinary Medicine. While much field dressing them. The laws may meat for no more than 2 or 3 days, or plan on saving the heart or , carry a information is available about Lyme require that various body parts — head, freeze right away. clean, food-grade plastic bag with you. disease, many questions remain one wing, foot — be left attached until Dressing Small Game Animals If intestinal contents have spilled in unanswered. The following information you reach home. Skin a small game animal as soon as the body cavity or if the cavity is very relates to and venison You can dry pluck a game bird, or possible, since it is easier to skin while bloody, use clean, dry cloths or paper processing. scald it in 150 to 155 degree F water for warm. are easy to skin because towels to clean up. It is very important Many but not all deer ticks — also a few minutes until the feathers pull free the skin is tissue-paper thin, but a that the cavity dries out quickly. Spread called bear ticks — carry the disease- easily. If there are a great many squirrel skin is extremely tough and more apart the walls of the body cavity with a causing bacteria. The main threat in pinfeathers, remove them by using a difficult to remove. Slit down the center clean stick to promote drying and working with venison comes from having paraffin treatment. Melt a cake or two of back or slip your fingers in under the cooling. In most cases, leave the hide on the ticks transfer from the deer’s hide to paraffin in a gallon of water, bring it to a edges of skin at the opened body cavity, the deer until you have it processed; this people who handle the deer. Long sleeves boil and dip the bird in. Cool the bird to pull skin off and sever at the neck and keeps the meat surface clean and fresh. and long pants with tight-fitting cuffs are harden the paraffin and scrape off the feet. Remove the head and feet. To slow bacterial growth and recommended protection while you wax, down and pinfeathers with the edge Muskrat and raccoon should be improve meat quality, chill the carcass to handle the carcass, as well as when you of a dull knife or your fingers. Complete skinned and gutted, then handled like under 50 degrees F within six hours. walk through the woods. Regular skin dressing by removing the head and feet other small game. 4 5

Note: If you have cuts on your hands, very unpleasant task. Wrap the meat in more flavorful and tender if you use ❦ Most of the game will have been it may be advisable to wear plastic gloves freezer paper, freezer bags or heavy-duty moist heat cooking — stewing, pot- frozen. Be sure it is thawed in the when dressing game animals. foil, label and date each package, and or . A pressure cooker is refrigerator so it remains as safe as Spend enough time to remove all freeze rapidly. useful for making delicious, quick possible until cooked. hair from the meat surfaces, and to locate Thaw all wild game meats in the dinners from less tender cuts of venison ❦ Serve boneless preparations if any shot pellets. Even a couple of hairs refrigerator. This is the safest way to or from the legs of game birds. Simply possible. It is nearly impossible for a can spoil a person’s enjoyment of your thaw meat, and slow thawing will help follow recipes for cuts. diner with a full plate to gracefully careful cooking. tenderize the meat as well. A 2- to 3- You can use ground venison in enjoy half of a duck carcass, for Cut out any shot-damaged areas, and pound package may take 18 to 24 hours almost any recipe that calls for ground example. Boneless preparations allow remove glands, fat and non-muscle to thaw. For quick thawing, use a beef, or with ground beef, or turkey for smaller servings, and thus spread a tissue. Wash and refrigerate the meat for microwave oven and cook the meat in a wide variety of recipes. limited supply among more diners. up to three days, or freeze. If shot areas immediately. Adding sauces or other moist ❦ seem excessively bloody, soak the piece ingredients helps make the lean meat of Most game cookbooks suggest COOKING WILD GAME in cold, salted water for 30 minutes, then most wild game animals or birds more vegetables, salads and wines that go drain and refrigerate or freeze. he flavor of game when you serve it is juicy and tender. Melted tart apple, well with game. greatly affected by how you handle cranberry, currant or grape jellies make ❦ If game meats are to be served as a FREEZING WILD GAME Tthe dead animal as well as by how delicious glazes for wild meats. Game buffet, keep all meat items very hot or home freezing, cut venison into you cook it. In general, prepare venison birds are often roasted with strips of — at least 150 degrees F — and do meal-sized servings with or without and other game meats as you would meat bacon over the breast to add fat and not hold for longer than 2 hours. Fbone. Wrap in coated or laminated from domestic animals. Don’t soak the moisture. freezer paper or heavy-duty foil, label meats in soda or salt water, except as CANNING VENISON OR PUTTING ON A GAME DINNER and date clearly. Freeze it as quickly as described on page 7. Strong flavors OTHER GAME possible at 0 degrees F or lower. Many concentrate in the fat, so trim cuts before A game dinner can be a lot of fun anning is a good way to preserve hunters prefer to pay the extra cost of cooking. Venison fat quickly becomes and a great way to sample many different venison for future use, and works having a commercial meat processor cut, rancid. You may need to simmer very game preparations. Here are a few tips to Cwell for cubed meat. Previously wrap and freeze the meat. Another fatty animals such as raccoon to remove help make the event a big success. frozen venison may be canned, but thaw ❦ advantage of commercial processing is excess fat before cooking. Plan ahead so hunters can save game the meat in the refrigerator before you venison made under safe and Marinate game in the refrigerator, for the event. prepare it for canning. controlled conditions. and discard the used marinade. Birds or ❦ Obtain as much variety as possible. For safe canning, it is essential to use Trichinae parasites that can cause pieces of venison can be easily marinated Successful western or Canadian a steam pressure canner to avoid the risk trichinosis are frequently found in bear by placing the meat in a heavy, food- hunters may share moose, , of botulism. The processing instructions meat. Bear is much more frequently a grade plastic bag, adding a cup of caribou, antelope or other meats not for venison are the same as those for beef. source of these organisms than pork, marinade and sealing tightly with a knot available in Wisconsin. If you prepare venison , it since bear routinely consume garbage. or twist tie. Turn repeatedly, or ❦ Check with your local DNR warden should also be pressure canned or frozen. Thorough cooking will destroy the submerge the bag in a pan of water while For canning small game animals, trichinae parasites, as will freezing at it marinates in the refrigerator. The for issuance of a serving permit, and on the ability to charge a fee if the follow instructions for pressure canning 0 degrees F for at least 10 days. water will keep a small amount of . Game birds, waterfowl, rabbits and marinade in contact with the meat. game dinner is intended to be a squirrels should be dressed and ready-to- Loin and rump cuts from younger fundraiser. cook when you freeze them. It may seem deer are tender enough for dry heat ❦ Check all game for spoilage, hair, tempting to just throw the bird or cooking — grilling, pan-, broiling shot pellets, feathers, etc. You don’t animal in the freezer whole, but trying to or roasting in an open pan. Other cuts, want any of your guests to have an pluck or skin a wet, thawed creature is a and meat from older animals, may be unpleasant experience. 6 7

CANNING GUIDELINES Pressure and Process Time (Minutes) Dial Gauge Weight Control , and to limit daily dietary has excess fat, trim while it is still Type Preparation and Ingredients Up to Up to Above cholesterol. Trimmed, 3-ounce portions partially frozen. Parboil fatty game such of Pack 2000 ft 1000 ft 1000 ft of game products can be easily included as raccoon for a few minutes to melt fat. 11 lbs 10 lbs 15 lbs in meals consistent with those Then drain the meat, and prepare in a For venison or large game meat strips, cubes or chunks, use this guide. recommendations. recipe. Hot Precook meat to 150 degrees F internal Pints 75 75 As you select recipes from this MARINADES—A wide variety of temperature in covered pan in oven or on Quarts 90 90 publication, you will notice that many of seasoned, acid marinades can tenderize range. Fill jars loosely. Cover meat with them add fat for moistness and flavor. If and enhance the flavor of wild game. boiling broth, leaving 1-inch headspace. you are attempting to reduce your fat Marinate meat in a heavy, food-grade 1 Optional: Add ⁄2 teaspoon salt to pints. intake, you can reduce or eliminate some plastic bag in the refrigerator. Raw Pack uniform pieces of raw meat loosely in Pints 75 75 of these fat sources in the recipes, or cut SAUCES—Melted jams or jellies jars, leaving 11⁄4-inch headspace. Do not Quarts 90 90 down on other fat sources in your daily make delicious sauces for basting wild add liquid. Optional: Add 1⁄2 tsp salt per pint. diet if you want to use a higher fat recipe game during cooking or for serving. Try For ducks, geese, turkey or game birds (bones-in), use this guide. for a wild game meat. tart currant, apple, grape, cherry or cranberry sauces with your favorite game Hot Precook by simmering or steaming until Pints 65 65 HANDLING AND PREPARING about half done. Pack into jars and cover Quarts 75 75 WILD GAME meat. with boiling broth, leaving 1-inch head- SMOKED GAME—Game birds are space. Add salt, if desired. BONELESS CUTS—Whenever delicious when smoked on a covered possible, bone out cuts of wild game. Use Raw Pack pieces of raw game birds loosely Pints 65 65 grill. Simply use apple, cherry or hickory 1 a sharp knife, and cut close to the bone. in jars, leaving 1 ⁄4-inch headspace. Quarts 75 75 wood chips on charcoal while the meat Do not add liquid. Boning is particularly advantageous for cooks. deer. For larger game birds such as geese SAUSAGE-MAKING—For best and turkey, you can remove the breast quality and safe products, use and larger muscles, then discard the commercial meat processors. If you have remaining carcass. Boneless cuts are easy experience and equipment needed for Complete instructions for canning more commonly consumed meats. You to prepare and serve. home sausage-making, you can substitute game meats and birds are in B3345, will notice differences among the tables, BLOOD CLOTS—Cut away excessive game meats for part of the beef or pork Canning Meat and Poultry, available with some stating cooked values and blood clots or soak pieces in cold, salted in a homemade sausage. However, safe, from your Wisconsin county Extension others stating nutritional information for water for 30 minutes, then bring to a high-quality sausage products usually office. raw meats. boil for a minute or two. Remove the require professional expertise and Most game meats except bear and NUTRIENT CONTENT OF WILD scum, then rinse and use the meat in a controlled production facilities. GAME MEATS raccoon are relatively low in fat. With a recipe. LEGAL ASPECTS—Always check few exceptions, cholesterol values are SKIN OR PLUCK?—Skinning is the laws related to wild game before utrient values for various game similar among meat, poultry, fish and usually much quicker and easier than species are published in U.S. hunting, transporting, storing or serving game. While antelope, caribou, venison, plucking. It has the added advantage of game meats. Rules are available from the NDepartment of Agriculture wild rabbit and tend to have slightly making it easier to remove shot, and Handbook AH-17 Composition of Foods: Wisconsin Department of Natural higher cholesterol content than other reduces waste. If you plan to skin a bird Resources. Lamb, Veal and Game Products (1989). meats, they should not be put at a or mammal, don’t field dress it. Leave it Nutrition information on species found nutritional disadvantage since they are whole, unless it might spoil — you may in Wisconsin is included in the back of lower in total fat than some other meats. need to sacrifice ease of skinning to avoid this publication, pages 28-30. However, Remember, current dietary risk of spoilage. nutritional information on wild game recommendations advise Americans to REMOVE FAT—Trim as much fat as species is less comprehensive than on reduce total fat and saturated fat in the you can from the raw cut. If a frozen cut SUPL3573 Supplement to Wisconsin’s Wild Game: Enjoying the Harvest B3573 (1992) Drying temperature Minimum drying time 125° F 10 hours 135° F 8 hours Guidelines for Making Safe Jerky at Home 145° F 7 hours Optimum * Dennis Buege, Nathalie Le Coutour & Barbara Ingham 155° F 4 hours Optimum * * While all the above time-temperature combinations effectively kill microbes, use dehydrator temperatures of 145° F or higher if possible. The above times refer to the total heating and drying time for the process, beginning when you place the raw meat in the dehydrator. It is normal for the dehydrator tempera- ture to remain below the target level for several hours as drying begins. These guidelines Jerky is an enjoyable, nutritious and This fact sheet explains how to use the take into account the usual temperature lag that takes place in the dehydrator during the convenient product you can make at results of these tests as you dry jerky. early stages of drying, as the meat first warms up and moisture is removed. home. In past years, the heating recom- Although has a good mendations for jerky have been quite safety record, homemade jerky has 6. Prevent cross-contamination — keep dried jerky separate from general. With the current emphasis on occasionally caused foodborne illness. raw meat. After drying is complete, handle and store jerky in a sanitary food safety and preventing foodborne Raw meat of any kind may contain dis- manner to maintain its safety. Store in an airtight plastic food bag or jar with a illness, experiments have now been con- ease-causing bacteria. Follow these tight-fitting lid. You can store properly dried jerky at room temperature for 1 ducted with home-style dehydrators to guidelines to reduce risk and improve or 2 months. But to ensure safety and protect flavor, keep jerky in the refriger- determine how much heating is neces- safety of jerky products. (See ator or freezer. Label and date packages. sary to destroy disease-causing bacteria, Wisconsin’s Wild Game page 12 for how should they be present in raw meat. to prepare meat.) © 1998 by the Board of Regents of the University of Wisconsin System doing business as the divi- sion of Cooperative Extension of the University of Wisconsin-Extension. Send inquiries about copy- right permission to: Director, Cooperative Extension Publications, 201 Hiram Smith Hall, 1. Use only lean meats in excellent condition. 1545 Observatory Dr., Madison, WI 53706. 2. Maintain meats under refrigeration or keep frozen until use. Authors: Dennis Buege, Nathalie Le Coutour and Barbara Ingham, Departments of Animal If marinating meat in seasonings, store in the refrigerator. Sciences and Food Science, and the Food Research Institute, University of Wisconsin-Extension and UW-Madison. Based on the journal article by N.G. Faith, N.S. Le Coutour, M.B. Alvarenga, 3. Keep raw meats and their juices away from other foods. Always M. Calicioglu, D.R. Buege and J.B. Luchansky: Viability of Escherichia coli 0157:H7 in ground and wash your cutting board, utensils, counter, sink and hands with hot, soapy formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a water after contact with raw meat. To sanitize after washing, rinse knives, cut- home-style dehydrator. International Journal of Food Microbiology 41 (1998) 213-221. ting boards and counter tops with a mixture of 1 teaspoon bleach in a quart of University of Wisconsin-Extension, Cooperative Extension, in cooperation with the water. U.S. Department of Agriculture and Wisconsin counties, publishes this information to further the purpose of the May 8 and June 30, 1914, Acts of Congress. UW-Extension provides equal opportu- 4. Determine the true drying temperature of the dehydrator or nities and affirmative action in employment and programming, including Title IX requirements. If oven when it is operating empty. Do not rely only on the dehydrator’s you need this material in an alternative format, contact Cooperative Extension Publications at temperature settings. Place the metal stem of a dial thermometer between (608) 262-2655 (Voice & TDD), or the UW-Extension Office of Equal Opportunity and Diversity dehydrator trays, or drill a hole through the side of a tray to create an opening. Programs. Insert the thermometer stem in the drilled hole so you can read the dial out- Wisconsin’s Wild Game: Enjoying the Harvest B3573 is available from your side the dehydrator. Wisconsin county UW-Extension office or: 5. Follow the minimum time-temperature guidelines on the back. Cooperative Extension Publications 630 W. Mifflin St., Room 170, Madison, WI 53703 These guidelines have been demonstrated to effectively kill Escherichia coli bac- (608) 262-3346 (Voice & TDD), FAX (608) 265-8052 teria (E. coli 0157:H7) in lean ground and formed jerky, and should also be ade- Catalog: http://www.uwex.edu/ces/pubs 1 quate for whole meat strips up to ⁄4 inch thick. SUPL3573 Guidelines for Making Safe Jerky at Home (1998) — Supplement to Wisconsin’s Wild Game: Enjoying the Harvest B3573 I-11-98-3.6M-000 University of Wisconsin-Extension • Cooperative Extension 8 WILD GAME RECIPES venison 9

enison can be cooked almost any way Herb-Seasoned Roast Venison Bavarian Venison you would prepare lean beef. Chops, YIELD: 9 TO 12 SERVINGS YIELD: 8 SERVINGS Vsteaks and roasts from the loin or 1 other tender muscles can be grilled, pan- 3 to 4 lb venison rump roast 2 ⁄2 lb boneless venison round steak or 1⁄4 tsp chops fried or roasted in a moderate oven (300 1 to 325 degrees F) to an internal ⁄4 tsp sweet basil, crushed 2 to 3 large , sliced 2 tsp parsley flakes Marinade: temperature of 170 degrees F. The meat 1 may need to be protected from drying ⁄4 tsp powder 1 cup dry red wine (burgundy, 1⁄4 tsp seasoned or table salt Beaujolais, chianti) out by brushing the surface with 1 vegetable oil or covering with strips of ⁄2 tsp coarsely ground pepper 1 garlic, crushed 2 tbsp olive oil 1 medium , chopped bacon. 1 Cook less tender roasts or chuck or Mix herbs and seasonings. Score the ⁄2 tsp coarsely cracked venison 1 2 or 3 bay leaves round by a method that will add roast surfaces with shallow gashes ( ⁄4-inch moisture to the meat. Marinades can add deep), and rub in the seasoning mixture Combine the marinade ingredients in flavor to any cut, and can help tenderize well. Brush the roast with olive oil. Roast a heavy-duty, food-grade plastic bag, tougher muscles. If you choose a wine- in a 325 degree F oven until the internal then add serving-sized pieces of meat. based marinade, select a very inexpensive temperature reaches 170 degrees F, about Tie tightly and refrigerate for at least 6 wine that will give the meat the desired 2 hours. Do not overcook. hours, or overnight. wine flavor without wasting the qualities ❧❧❧ Remove the meat from the marinade. you pay for in a more expensive vintage. Brown quickly in a lightly oiled skillet, then place the meat pieces in a covered Broiled Venison casserole or pan. Slice two or YIELD: 4 TO 6 SERVINGS three onions over the meat and add 1⁄2 cup 4 to 6 venison tenderloin or other steak of the marinade. Bake covered at 325 cuts degrees F for one-half to 2 hours, until Marinade: the meat is tender. If necessary, add more 1⁄2 cup salad oil of the marinade or a little water during 1⁄2 cup red wine or wine vinegar cooking. Discard any unused marinade. 1⁄4 tsp seasoned salt When the meat is done, make a thin 1⁄4 tsp garlic powder gravy by adding up to 1⁄2 cup water to 1⁄4 tsp the baking pan, stirring to remove the 1⁄4 tsp marjoram pan drippings, and thickening with 1⁄2 tsp summer savory or sweet basil 1 tablespoon cornstarch dissolved in Combine ingredients, and marinate 4 2 tablespoons cold water. Bring to a boil, to 6 venison tenderloin or other steak and serve over the meat. cuts in the refrigerator for 5 to 6 hours. ❧❧❧ Place meat on a grill over a hot firebed, on a tabletop broiler, or in a lightly oiled frypan. Cook until done, according to individual preference. ❧❧❧ 10 WILD GAME RECIPES venison 11

Hunter’s Dumplings Sweet and Sour Sauce Venison Stroganoff

YIELD: 8 SERVINGS YIELD: 8 DUMPLINGS 1 8-ounce can crushed pineapple YIELD: 6 SERVINGS 1 2 lb venison, boneless chunks 11⁄2 cups flour ⁄2 cup cider vinegar 1 lb fresh mushrooms 2 tbsp cooking oil or shortening 2 tsp baking powder 1 tsp soy sauce 2 tbsp butter 1 1 garlic clove, crushed 1⁄4 tsp salt 1 cup beef consommé 1 ⁄2 lb venison steak, cut in strips 2 cups tomato sauce (15.5-ounce can) 1 egg, slightly beaten 1 cup brown sugar 1 clove garlic, crushed, or 1⁄2 tsp garlic 1 1 1⁄2 cup water 1 tbsp parsley flakes or chopped chives ⁄2 tsp grated ginger root, or ⁄4 tsp powder 1 tsp instant beef bouillon or 1 bouillon 1⁄2 cup milk ground ginger 1 large onion, sliced cube 2 tbsp cornstarch 1 can (10.5 ounces) condensed cream of Mix dry ingredients, then stir in 1 1⁄2 tsp black pepper ⁄2 cup green pepper, chopped mushroom soup, water 1 beaten egg and milk until just barely 1 ⁄2 tsp salt blended. Do not overmix. During the Drain the pineapple juice into a ⁄2 tsp brown gravy sauce 1 tbsp Worcestershire sauce last half hour of cooking the stew, add 8 saucepan, and reserve the pineapple. To 2 cups (16 ounces) sour cream or lowfat 2 cups carrot chunks rounded tablespoons of dumpling batter the pineapple juice, add vinegar, soy substitute 2 cups celery, cut in 1-inch chunks to the top. Cook 10 minutes uncovered, sauce and beef consommé. Combine Sauté mushrooms in butter until 1 cup turnip or rutabaga, cubed then 10 minutes covered. brown sugar, ginger and cornstarch. Stir lightly browned. Remove from pan. In 1 cup onion, coarsely chopped ❧❧❧ into the pineapple juice mixture and the same pan, cook steak, sliced onions 1 cup potatoes, cut in 1-inch chunks heat, stirring constantly until it is and crushed garlic clove until meat is Dumplings (recipe follows) thickened and clear. Add green pepper browned. Remove from pan. Add soup Brown the meat in oil or shortening Sweet and Sour Venison and drained pineapple. Pour over meat to pan, with 1⁄2 can water. Scrape the pan in a heavy skillet or Dutch oven. Place Meat Balls balls and simmer about 10 minutes. bottom to mix in drippings. Add the crushed garlic in the pan while the meat YIELD: 6 SERVINGS Serve hot with picks as an appetizer or brown gravy sauce. Return mushrooms, is browning. Add the tomato sauce, 1 lb ground venison over cooked rice as an entree. steak and onions to soup mixture. water, bouillon and seasonings. Cover 1⁄2 lb ground pork sausage ❧❧❧ Simmer 30 to 60 minutes. Just before and simmer over low heat or in a 300 3⁄4 cup rolled oats serving, add sour cream and mix it in degree F oven until the meat is fairly 1 5-ounce can water chestnuts, drained completely. Heat thoroughly and serve tender. Add the vegetables, and continue and chopped over noodles. cooking 30 to 45 minutes until they are 1 tbsp soy sauce ❧❧❧ tender. Add more water if needed to 1⁄2 tsp onion salt cover the meat and vegetables. Add salt 1⁄2 tsp garlic powder as desired. When the meat and vegetables Dash of Tabasco sauce are tender, thicken the liquid by adding 1 egg, slightly beaten 1 3 tablespoons flour mixed into ⁄3 cup 1⁄4 cup milk cold water. Stir until smooth before Sweet and Sour Sauce (recipe follows) adding. Boil for a couple of minutes and Combine ingredients and mix serve with cooked noodles, rice or well. Shape into small balls, about biscuits. 1 tablespoon each. Brown meat balls in If you choose to make dumplings do a nonstick or lightly greased skillet. not thicken the liquid, since the ❧❧❧ dumplings will absorb some as they cook. ❧❧❧ 12 WILD GAME RECIPES venison 13

Venison Making Venison Jerky Jerky Recipe 1 Jerky Recipe 2 1 7 1 7 YIELD: 4 SERVINGS Before refrigerators and freezers, the YIELD: ⁄2 TO ⁄8 POUND YIELD: ⁄2 TO ⁄8 POUND Pastry for 2 crust pie: only way to preserve meat for a long time 2 lbs lean venison strips 2 lbs lean venison strips 2 cups all-purpose flour in warm climates was through drying or 1⁄2 gallon water 1⁄4 cup soy sauce 1 2⁄3 cup vegetable shortening salting. These methods remove or tie up ⁄4 cup + 2 tbsp salt 1 tbsp Worcestershire sauce 1 1 1⁄4 tsp salt water in the meat, and make it difficult ⁄4 cup sugar ⁄4 tsp black pepper 4 to 6 tbsp ice water for microorganisms to grow. Although 3 tbsp Liquid Smoke 1⁄4 tsp garlic powder 1 1 Cut shortening into flour/salt drying is no longer a major means of ⁄2 tsp black pepper ⁄2 tsp onion powder mixture with a pastry blender until the preserving meat, many people still enjoy 1 tsp Liquid Smoke jerky. Recipe 1 produces a lightly seasoned jerky mixture is crumbly. Add ice water and — meat, pepper and smoke flavors mix together until you are able to form a Preparation: 1. Remove connective tissue and predominate. Recipe 2 makes a highly dough ball. Divide into four portions, seasoned jerky. Adjust recipes to taste. and roll out into circles. gristle from fresh, lean venison — flank Filling: or round steak, sirloin tip or rump. 3 2. Directions: ⁄4 lb boneless venison round or loin, For ease of slicing, freeze the meat until it is firm but not solid. With a cut into tiny pieces Stir until seasonings are dissolved. convenient to place foil on a lower rack sharp knife, trim off visible fat to prevent 2 potatoes, diced Mix meat strips with brine until all to catch drips. Dry for 6 to 10 hours 1 rancid off-flavors. ⁄2 cup chopped onion surfaces are coated. Cover, and until almost crisp. Keep the oven door 3. Slice meat with the grain into 2 carrots, thinly sliced refrigerate overnight. open about 1 inch during the first few long, thin strips — 1⁄8 to 1⁄4-inch thick, 2 tbsp chopped parsley Remove meat strips from brine, pat hours to let moisture escape. In a 1 to 11⁄2 inches wide and 4 to 12 inches 1 tsp salt dry with paper towels. For the lighter dehydrator, dry at 145 degrees F. Follow 1 long. Strips cut across the grain will be ⁄4 tsp black pepper Recipe 1 flavor, soak in cold water for an the manufacturer’s or oven drying less chewy, more tender. 4 tbsp water hour, drain and pat dry. Dry strips instructions. 4. Lay the strips on a smooth, clean 4 tsp butter or margarine indoors using an oven or dehydrator. Strips are dry when chewy and surface. Flatten strips to a uniform 1 egg, beaten Stretch strips across clean oven or leathery. Warm jerky will be pliable, thickness with the heel of your hand or a dehydrator racks. If strips are too short, even though enough moisture is removed. Divide the meat and vegetables rolling pin. fasten several together with wooden Cool a strip to test. When dry, remove equally among the four pastry circles. 5. Season the strips by rubbing in no toothpicks. Allow strips to touch but not from the oven or dehydrator to cool on Arrange the filling ingredients on one- more than 1 teaspoon salt per pound. overlap. Leave enough open space for air absorbent paper. Pat off fat beads. half of each circle. Sprinkle salt and Add pepper, garlic and onion powder, to circulate. Store in an airtight plastic bag or jar pepper over the filling, and dot each with favorite herbs or other seasonings to For oven drying, set the temperature with a tight-fitting lid. You can store 1 teaspoon butter or margarine. Add taste. Curing salts often contain at 150 to 175 degrees F. Place filled jerky at room temperature in a cool, dry, 1 tablespoon of water, and quickly fold premixed spice mixtures. racks in the oven, but not within dark place for 1 to 2 months, or in the the dough over the filled half to make a 6. To add salt and flavoring, soak the 4 inches of the heat source. It may be refrigerator or freezer for up to a year. half-pie shape. Crimp the edges firmly. strips in a brine solution such as either of After all four pasties are assembled, those on the next page. ❧❧❧ brush the top surfaces with beaten egg. ❧❧❧ Place on a cookie sheet, and bake in a 375 degree F oven for 1 hour. ❧❧❧ 14 WILD GAME RECIPES upland game birds & wild turkey 15

Wild Turkey he meat of upland game birds tends Roast , , to be somewhat dry, particularly in Wild turkeys can be prepared in or Turkey older birds. Using bacon, salt pork, much the same way as you would prepare T Cover each bird completely with thin butter or margarine, cream, milk or other domestic turkey. Because they may be slices of bacon and skewer with liquid during cooking helps keep the large, you will probably want to roast the toothpicks or tie with a string to keep the meat from drying out. If the birds were whole bird on an open pan with a rack or bacon in place. Place in a roasting pan, skinned, they will also need to be in a roasting pan. Set the oven and pour in just enough water to cover protected from drying out in one of these temperature at 300 to 325 degrees F. the bottom of the pan. Bake at 400 ways. You can use most of the following Basting with melted butter or margarine degrees F for 20 to 25 minutes. Remove suggested recipes for any combination of during roasting will help retain moisture bacon, brush birds with melted butter or these birds. in the breast. You may want to cover the bird margarine. Sprinkle with flour, and loosely with a foil tent during part of the continue baking at 325 degrees F until cooking period. You can use a roasting the birds turn a rich brown. To make gravy, thicken the liquid in the pan with bag for smaller birds, but this will steam 1 rather than roast the bird. Use a meat flour or cornstarch and add ⁄2 cup dry thermometer to determine doneness. The sherry if you desire. Heat to boiling, and internal temperature of the turkey breast cook 3 to 5 minutes. should be 180 to 185 degrees F, and ❧❧❧ juices should be clear, not pink. Many hunters like to separate the legs Smothered Pheasant, Grouse, from the rest of the turkey and cook Partridge, Woodcock or Turkey them separately, since they may be quite tough on older, larger birds. Boneless Split birds into serving-sized pieces turkey breasts may be roasted in any of and roll in flour seasoned with salt and the ways suggested for upland game birds pepper. Brown in melted butter or in the following recipes. Turkey meat margarine. When each piece is browned, may be substituted for other game birds place in Dutch oven or heavy casserole. 1 in these recipes. Add ⁄2 cup milk to the skillet in which the meat was browned, stir well, and pour this liquid into the Dutch oven or casserole. Add one of the following: a) 1 cup sour cream (8 ounces) or lowfat substitute, mixed with enough milk or cultured buttermilk to cover the birds completely; or b) 1 can (10.5 ounces) condensed cream of chicken soup, undiluted. Sprinkle with . Cover the pan and bake at 325 degrees F for 11⁄2 hours, or until tender. ❧❧❧ upland game birds & wild turkey birds upland game 16 WILD GAME RECIPES upland game birds & wild turkey 17

Pheasant Kiev Partridge in Red Wine Dipper’s Nuggets Broiled Game Bird

YIELD: 4 SERVINGS YIELD: 2 SERVINGS YIELD: 4 SERVINGS Game birds, cut in pieces 4 half pheasant breasts, skinned & 1⁄2 cup flour 2 whole pheasant breasts, skinned & Marinade: boned 2 1-lb ready-to-cook , cut up boned 1⁄2 cup diced onion 1 1⁄4 lb butter or margarine, softened 1⁄4 cup butter or margarine 1 egg, beaten ⁄2 cup lemon juice 1 tsp parsley, finely chopped 2 tbsp finely chopped onion 1⁄3 cup water 1⁄2 cup salad oil 1 small garlic clove, crushed & finely 1 can (10.5 ounces) condensed beef 1⁄3 cup flour 1⁄4 tsp celery salt chopped broth 2 tsp sesame seeds 1⁄4 tsp salt 1 1 Few grains cayenne pepper 3⁄4 cup claret or red Burgundy wine ⁄2 tsp salt ⁄4 tsp thyme 1 3⁄4 cup flour 2 cups (16 ounces) corn oil ⁄4 tsp rosemary Combine flour and 1 teaspoon salt in 1 1 egg, beaten paper or plastic bag; add two or three Nippy Pineapple Sauce (recipe follows) ⁄2 tsp garlic powder 1 12 1 ⁄2 cups dry breadcrumbs or cornflake 12 ⁄ tsp summer savory pieces of partridge at a time and shake to Cut breasts into 1 x 1 x ⁄ -inch 1 crumbs coat. Brown partridge in butter or nuggets. Mix egg and water. Add flour, ⁄2 tsp garlic salt Vegetable oil for deep-fat frying 1⁄4 tsp pepper margarine in Dutch oven. Add onion sesame seeds and salt to make batter. 1 Place each of the four breast halves and beef broth. Cook covered over low Pour corn oil into heavy saucepan or ⁄2 cup wine vinegar, sauterne or dry between waxed paper, and flatten with a heat for 50 to 60 minutes, or until deep fryer, filling no more than one-third sherry wine for light meat; port or Burgundy wine for dark meat wooden mallet to 1⁄2-inch thick. Be tender. Remove birds to serving dish. full. Dip nuggets into batter and drain careful not to break holes in the meat. Add wine to Dutch oven; simmer off excess. Carefully add nuggets, a few at Marinate in the refrigerator in a Place the thin filets in the refrigerator for 5 minutes, stirring and scraping brown a time. Fry 3 to 5 minutes, or until covered glass pan or bowl, or in a heavy 2 hours. bits from bottom of pan. Pour sauce golden brown and fork inserts easily. food-grade plastic bag for 5 to 6 hours. Mix the parsley, garlic and cayenne over partridge. Drain on paper towels. Serve with Nippy Place on grill or broil in oven broiler with the softened butter or margarine, ❧❧❧ Pineapple Sauce. until cooked through. Baste with mixture and shape into four egg-shaped balls. Nippy Pineapple Sauce of appropriate wine and butter or 3 sauce. Serve as an appetizer or Place the balls in the freezer until the YIELD: ⁄4 CUP 1 main dish. pheasant is chilled. ⁄2 cup pineapple preserves After 2 hours, remove pheasant filets 2 tbsp prepared mustard ❧❧❧ from refrigerator. Brush one side of each 2 tbsp prepared horseradish with beaten egg. Place a butterball on the egg-coated side of each filet, and fold the Stir ingredients together in a small meat over it. Secure the edges with saucepan. Heat slowly over low heat. toothpicks. Roll each filet in flour, dip it ❧❧❧ in beaten egg, then roll it in crumbs. Heat oil to 375 degrees F in a deep- fat fryer. Carefully place the filets in a frying basket and lower into the hot fat. Cook 7 to 8 minutes, or until golden brown. Serve immediately. ❧❧❧ 18 WILD GAME RECIPES waterfowl 19

ish-eating ducks may need soaking or Roast Wild Goose Cook onions and celery in melted marinating in vinegar, mild wine or As described for duck, place the butter or margarine until barely tender. Fbuttermilk. You may soak older ducks “flavor dressing” of apple, onion, Add drained mushroom pieces and and geese in a solution of 1⁄2 teaspoon salt potatoes and celery in the goose during continue cooking 5 minutes. Add cooked and 1 tablespoon vinegar per quart of roasting, then discard it. Place the goose rice and all remaining ingredients. Bake cold water for 4 to 12 hours in the on a rack in an uncovered roasting pan. in a covered casserole at 325 degrees F refrigerator. Bake in a 325 degree F oven for 3 hours, for 45 minutes. Wild duck meat is darker and or until tender. Baste frequently with pan ❧❧❧ somewhat dryer than domestic duck. To drippings. To determine internal retain or add moisture when roasting temperature, insert a meat thermometer skinned birds, cover the breast with strips into the thickest part of the breast muscle All-Wisconsin Dressing of bacon or side pork and roast in a without touching bone. Goose is well- YIELD: 12 SERVINGS covered pan. In roasting or broiling done when the internal temperature is 1 lb bulk pork sausage, regular or sage ducks, use a rack to keep them free of 180 to 185 degrees F. Serve with a tart 1 cup onion, chopped their own fat, and do not baste with the jelly or relish. 1 cup celery, chopped fat. Dressings for Duck or Goose 1 cup unpeeled apple, chopped waterfowl Ducks and geese may be baked, We recommend that you bake 1 cup cranberries, chopped barbecued, breaded, broiled, fried, dressing separately to avoid any chance of 1 16-ounce bag seasoned bread stuffing combined in casseroles, chop suey, hazard from bacterial growth. Bake in a cubes creoles, gumbos and gravies. Except for covered casserole in the oven while the 2 eggs, beaten the breast, other meat from a large wild bird is roasting. If you stuff the birds for 2 cups (16 ounces) apple juice goose is likely to lack tenderness. flavoring, do so just before placing them Brown sausage just until meat loses Roast Wild Duck in the oven. Use a meat thermometer to pink color. Remove from drippings. Rub the outside of the duck with a be sure the internal temperature of the Sauté onion and celery in sausage slice of onion, then sprinkle with salt and dressing reaches 165 to 170 degrees F. drippings. Drain on paper towel to pepper. You can flavor the bird and remove excess fat. Combine first six absorb strong flavors by placing a Wild Rice Dressing ingredients. Beat eggs just enough to blend. Add to apple juice and moisten quartered peeled onion, grapes, quartered 1 2 cups cooked wild rice ( ⁄2 cup uncooked dressing mixture. Bake 45 to 55 minutes apples or potatoes and a small bunch of 1 celery in the cavity during roasting. But wild rice, cooked in 1 ⁄2 cups water or at 325 or 350 degrees F in a well-greased chicken broth) 9 x 13-inch pan covered with foil, or a discard this stuffing before serving. 1 If ducks are lean or have been ⁄4 cup butter or margarine covered 3-quart casserole. 1⁄4 cup onion, minced skinned, place two or three strips of 1 ❧❧❧ bacon or salt pork on each breast and ⁄2 cup celery, chopped 1 6-ounce can mushrooms, drained, secure with toothpicks. Place ducks on a 1 rack in a covered roasting pan. Bake in a or ⁄2 lb fresh mushrooms 325 degree F oven for 2 hours, or until 2 tbsp chopped parsley 1⁄2 tsp sage tender. If ducks need basting, use orange 1 juice, melted butter, melted tart jelly or ⁄2 tsp thyme or marjoram 1⁄2 tsp salt red wine rather than pan drippings to 1 avoid fishy flavors. ⁄4 tsp black or garlic pepper 20 WILD GAME RECIPES waterfowl 21

seasoning and pour over duck meat. Sauerkraut Dressing Oven Barbecued Duck Goose with Sour Cream and Bake uncovered at 350 degrees F for Mushrooms 1 28-ounce can or 2 16-ounce cans YIELD: 4 SERVINGS 30 minutes, basting occasionally with the sauerkraut 2 ducks, cleaned and halved sauce. Transfer meat with sauce to a hot YIELD: 6 SERVINGS 1 tart unpeeled apple, chopped 1⁄4 cup melted butter or margarine platter, garnish with greens. 1 5- to 8-lb goose 1⁄2 cup celery, chopped 1 clove garlic, crushed ❧❧❧ Garlic salt 1 medium potato, peeled and grated 1⁄4 cup salad oil Paprika 1 1⁄4 cup brown sugar 1⁄4 cup lemon juice 1 ⁄2 stalks celery, chopped 1⁄4 cup onion, chopped 1 tbsp onion, grated Hunter’s Duck Dinner 1 carrot, chopped 11⁄4 tsp salt Combine all ingredients. Bake in a 1 tbsp paprika YIELD: ABOUT 2 SERVINGS PER DUCK 1 1 onion, chopped covered casserole at 325 degrees F. ⁄3 cup catsup Place ducks in pan, breast up. 1 4 tbsp flour ❧❧❧ ⁄8 tsp black pepper Sprinkle each duck with 1 tbsp. 1⁄2 tsp rosemary Preheat oven to 400 degrees F. Place cooking sherry. 1⁄4 tsp thyme duck halves split side down in a shallow Season each with: 1 cup thick sour cream or lowfat Braised Wild Duck baking pan. Rub with crushed garlic, and 1⁄2 tsp celery salt substitute brush with melted butter or margarine. 1⁄2 tsp celery seeds YIELD: 4 SERVINGS 1 6-ounce can mushrooms, drained, 2 ducks, cleaned and halved Roast uncovered for 10 to 15 minutes. 1 tsp salt 1 1 or ⁄2 lb fresh mushrooms 1⁄2 tsp salt Meanwhile, combine other ingredients ⁄4 tsp pepper 1 1 Wash goose inside and out. Cut off ⁄4 tsp pepper and heat to simmering. Reduce oven ⁄2 tsp onion salt 1 1 cup flour temperature to 350 degrees F. Baste ⁄4 tsp curry powder neck and wing tips; save. Dry goose with 1 paper towels and season with garlic salt ⁄3 cup butter or margarine ducks with the sauce every 10 minutes Let stand in the pan for 30 to 60 1 and paprika. Place on rack in shallow ⁄2 cup water, chicken broth or light for 40 to 50 minutes, until tender. minutes in the refrigerator. cream ❧❧❧ Chop 1 small onion and 1 stalk pan. uncovered in a 1 325 degree F oven for 1 hour, or until Optional: ⁄2 cup chopped onion and celery and place in pan. Add 1⁄4- to 1⁄2-inch 1 browned and fat has cooked off. ⁄4 cup chopped celery water. Bake at 500 degrees F until breast Wild Duck in Wine is brown, about 20 minutes. Turn and Meanwhile, simmer giblets, neck and Season duck pieces with salt and wing tips in water with chopped celery, pepper and roll in flour. Melt butter or YIELD: 2 SERVINGS bake until back is brown. Cover and 1 carrots and 1 teaspoon salt. margarine in a heavy skillet or Dutch 1 whole duck breast cook 1 to 1 ⁄2 hour at 300 degrees F, or Flour, seasoned with salt and pepper until tender. Serve with any favorite Skim 3 tablespoons fat from goose; oven. Fry duck slowly in the hot fat until cook onion in fat until soft and yellow. brown on both sides, about 30 minutes. Olive oil poultry stuffing recipe, baked separately. 1 cup dry red wine ❧❧❧ Stir in 2 tablespoons flour, then blend in Turn only once. If you use onion and 1 1 cup liquid from giblets; if necessary, ⁄2 cup brandy celery, remove duck pieces and cook 1 add water to stock. Season with onion and celery in the pan drippings for ⁄2 cup ripe olives, chopped 2 tbsp parsley, chopped rosemary, thyme and the remaining salt. 10 minutes. Return pieces of duck to Stir remaining 2 tablespoons flour into pan, add liquid and cover pan tightly. 1 tbsp chervil, chopped Salt and pepper sour cream. This keeps it from curdling. Simmer on top of range or bake in a 325 Blend into gravy. Place goose in roasting degree F oven for 1 hour, until tender. Dust meat with seasoned flour and pan; pour gravy and drained mushrooms ❧❧❧ brown in olive oil. Remove to baking over it. Cover and continue roasting dish. Simmer onion in oil until another 2 hours. transparent, but not brown. Add wine, ❧❧❧ brandy, olives, parsley, chervil, salt and pepper. Cook for 1 minute, adjust 22 WILD GAME RECIPES squirrel & rabbit 23

Cooking Squirrel Fried Squirrel or Rabbit Squirrel or Rabbit Fricassee oung, tender squirrels can be prepared like young, tender chicken. Larger YIELD: 2 SERVINGS YIELD: 2 SERVINGS and older squirrels should be braised, 1 young squirrel or rabbit, cut in pieces 1 young squirrel or rabbit, cut in pieces Y 1 1 stewed or roasted in a covered pan since ⁄2 tsp salt ⁄2 tsp salt 1 1 moist heat cooking helps tenderize the ⁄8 tsp pepper ⁄8 tsp pepper 1 1 meat. ⁄2 cup flour ⁄2 cup flour 1 Cooking Rabbit ⁄4 cup shortening 3 slices bacon, chopped Mix salt and pepper with flour. 1 tbsp onion, sliced You can cook rabbit in almost any of 2 tsp lemon juice the ways you would cook chicken. Shake pieces of squirrel in flour mixture 1⁄3 cup beef or chicken broth Always cook rabbit until well done, and and brown in melted shortening in a since it is very lean, moist heat cooking is heavy skillet. Lower the heat after Rub pieces of squirrel with salt and best. Most young rabbits require no browning, and cover the skillet tightly. pepper and roll in flour. Pan fry with soaking to tenderize, other than a 1-hour Cook over low heat for 45 minutes to chopped bacon for 30 minutes. Add soak in strong salt water to remove 1 hour, or until well done. Remove onion, lemon juice and broth, and cover bloodiness from shot. cover during the last 10 minutes to crisp tightly. Cook slowly for 2 hours. Just outer surfaces. before serving, remove squirrel and make ❧❧❧ gravy by adding water or milk and flour to the pan drippings. Variation: In place of bacon and Roast Squirrel lemon juice, add 1 tablespoon paprika, 1 YIELD: 2 SERVINGS ⁄8 teaspoon cayenne pepper, 1 sliced tart 1 squirrel apple and 2 cups chicken broth. 11⁄2 tsp salt ❧❧❧ 1⁄4 tbsp lemon juice or tarragon vinegar 1⁄4 cup melted butter, or 2 tbsp butter and 2 tbsp oil

squirrel & rabbit squirrel 1 cup beef broth Rub squirrel with salt and pepper. Mix lemon juice or tarragon vinegar with melted butter or butter-oil combination. Brush squirrel with this mixture and place on a rack in a Dutch oven or a heavy roasting pan. Add broth. Cover and roast for 2 hours in a 325 degree F oven. Remove cover during last half hour for browning. Make gravy from pan drippings. Note: This recipe is suitable for older, less tender animals. ❧❧❧ 24 WILD GAME RECIPES squirrel & rabbit 25

Brunswick Stew Hasenpfeffer Barbecued Rabbit German Hare

YIELD: 6 SERVINGS YIELD: 4 TO 6 SERVINGS YIELD: ABOUT 1 QUART YIELD: 4 SERVINGS 2 squirrels or rabbits, cut in pieces 1 rabbit, cut in pieces Brown together in 1 tablespoon of 2 rabbits, cut in pieces 1 quart boiling water Cider vinegar and water melted shortening: 2 tbsp bacon fat or vegetable shortening 11⁄2 tsp salt 1 onion, sliced 1⁄2 cup onions, chopped 6 small onions 1⁄4 tsp pepper 1 cup Burgundy wine 1⁄4 cup green pepper, chopped 1⁄2 lb dried prunes 1 cup canned or frozen corn 6 whole peppercorns 1⁄4 cup celery, chopped 1 1 cup canned or frozen lima beans 3 whole Remove from heat and stir in: Salt and pepper 2 potatoes, cut in 1⁄2-inch cubes 1 bay leaf 1 tbsp sugar 1⁄4 tsp thyme 2 cups tomatoes 3 tbsp vegetable shortening 1 tsp salt 1⁄4 tsp marjoram 1 small onion, chopped 1⁄4 tsp pepper 1⁄4 tsp pepper 1 bottle or can ale or beer 1 1 1 ⁄2 tsp sugar ⁄2 tsp salt 1 cup tomato soup or purée Brown rabbit pieces in bacon fat or 1⁄4 cup butter or margarine 1 cup sour cream or lowfat substitute 1 tbsp vinegar 1 shortening. Combine the meat in a Add the squirrel to boiling, salted Place rabbit pieces in a glass dish or ⁄4 cup catsup casserole with onions, prunes and bay water. Lower heat to simmering. Add heavy food-grade plastic bag. Add wine, 2 cups rabbit meat, chopped leaf. Add seasonings. Pour ale over meat. corn, lima beans, potatoes, onion and spices, onion and enough vinegar and Simmer these ingredients at least Roast covered at 325 degrees F for 11⁄2 pepper. Cover and simmer for 1 hour. water in equal parts to cover. Marinate 1 hour; add water if necessary. Serve on hours, or until tender. Remove bay leaf. Add butter or margarine, bring to a boil rabbit for 2 days in the refrigerator. toast or toasted buns. Serve over buttered noodles with pan and remove from heat. Remove the rabbit pieces and dry well. Note: This recipe is excellent for older, juice as a light gravy. Note: This recipe is particularly Sprinkle with salt and pepper and roll tougher rabbit or leftover meat. It also ❧❧❧ suitable for older, less tender animals. lightly in flour. Brown in melted freezes well. ❧❧❧ shortening in a heavy skillet. Add 1⁄4 cup ❧❧❧ marinade to pan. Cover tightly and simmer until done, adding more marinade if needed. Remove rabbit from pan, thicken drippings and add sour cream to gravy. ❧❧❧ 26 WILD GAME RECIPES muskrat & raccoon 27

Fried Muskrat Roast Raccoon Raccoon with Sauerkraut

YIELD: 8 SERVINGS 1 raccoon, trimmed and cut in large 1 raccoon, cleaned and cut in pieces 2 muskrats, cut in pieces and trimmed pieces 2 1-lb cans sauerkraut, drained 1 cup flour 1 package dehydrated onion soup 1 medium apple, diced 1 ⁄2 tsp salt Trim as much fat as you can from the Vegetable shortening 1 ⁄2 tsp paprika raccoon. To remove more fat, you can Flour 1 egg, beaten, water place raccoon meat in a large kettle, Salt and pepper 1 to 2 cups fine bread crumbs cover with cold water and bring just to a 1 medium onion, diced 1 ⁄4 cup bacon fat or vegetable shortening boil. Remove the meat pieces and place 1 tbsp caraway seeds 1 cup milk them in a roasting pan. Roast at 325 1 bottle or can beer Salt and pepper degrees F for 1 hour, then sprinkle with Coat raccoon pieces with flour, salt Coat muskrat pieces in flour, salt and dry onion soup. Add 1⁄2 cup water to the and pepper. Brown in melted shortening paprika mixture. Dip pieces in egg, bottom of the pan. Cover and continue in a heavy skillet. Drain the sauerkraut beaten in a little water, then in bread to roast for 1 to 2 hours, or until tender. thoroughly. Add it to the chopped apples crumbs. Brown meat in melted fat or ❧❧❧ and onions with caraway seeds with shortening in a heavy skillet. Cover, and enough beer to simmer. When heated reduce heat. Cook slowly for 1 hour, or through, put a layer in a roasting pan. Add until tender. Remove meat and prepare Barbecued Raccoon raccoon pieces and top with rest of the gravy in cooking liquid. Pour off all but 1 raccoon, cleaned and cut in pieces sauerkraut mixture. Bake at 350 degrees F 2 tablespoons fat; stir in 2 tablespoons Barbecue Sauce: for about 3 hours, or until tender. Add flour. Add milk, stir until thick. Add salt 1⁄4 cup vinegar more beer if it starts to dry out. and pepper to taste. Pour gravy over 11⁄2 cup water ❧❧❧ meat, and serve. 1⁄4 cup sugar ❧❧❧ 4 tsp prepared mustard 1 cup catsup 1⁄4 tsp pepper 1⁄4 cup butter or margarine 1 tsp salt 2 slices lemon

muskrat & raccoon muskrat 3 tbsp steak sauce Mix all sauce ingredients together and simmer over low heat 15 to 20 minutes. Place meat on a grill over a hot firebed, on a tabletop broiler, or in a lightly oiled frypan. Brush barbecue sauce on top surfaces as the other side cooks. Cook until done. ❧❧❧ 28 NUTRIENT COMPOSITION OF GAME BIRDS 29 & GAME MEATS

Nutrient Composition Tables

Cholesterol utrient values for various game species Nutrients in 3.5 ounces (100 grams) of raw Saturated Fat Total Fat Iron Protein are published in U.S. Department of meat from game birds (skin removed) Calories NAgriculture Handbook AH-17 Cut (gm) (mg) (gm) (gm) (mg) Composition of Foods: Lamb, Veal and 2 Game Products (1989). Duck (breast) 123 20 4.5 4.3 1.3 NA You will notice differences among Goose (Snow)1 (breast) 130 23 NA 3.6 NA 142 the tables, with some stating cooked Grouse (Sharptail)1 (breast) 108 24 4.8 0.7 NA 105 values and others stating nutritional Pheasant1 (breast) 116 26 1.2 0.6 NA 52 information for raw meats. Pheasant2 (breast) 133 24 0.8 3.3 1.1 NA Pheasant2 (all flesh) 133 24 1.2 3.6 1.2 NA Quail2 (breast) 123 23 2.3 3.0 .9 NA Quail2 (all flesh) 134 22 4.5 4.5 1.3 NA nutrients Turkey-wild1 (breast) 121 26 NA 1.1 NA 55 Sources of Information: 1From Martin Marchello, North Dakota State University 2USDA Handbook 8-5, Composition of Foods: Poultry Products Raw, Processed, Prepared (1979).

Cholesterol Nutrients in 3-ounce cooked, trimmed Saturated Fat Total Fat Iron servings of game meat Protein Calories Cut (gm) (mg) (gm) (gm) (mg) Antelope (roasted) 128 25 3.6 2.3 0.8 107 Bear (simmered) 220 28 9.1 11.4 — — Bison/buffalo (roasted) 122 24 2.9 2.1 0.8 70 Caribou (roasted) 142 25 5.2 3.8 1.4 93 Deer/venison (roasted) 134 26 3.8 2.7 1.1 95 Elk (roasted) 124 26 3.1 1.6 0.6 62 (roasted) 122 23 3.2 2.6 0.8 64 Moose (roasted) 114 25 3.6 0.8 0.2 66 Rabbit* (roasted) 131 19 1.5 5.4 1.6 54 Rabbit* (stewed) 175 26 2.0 7.1 2.1 73 Rabbit**(stewed) 147 28 4.1 3.0 0.9 105 Squirrel (roasted) 116 21 3.1 4.5 0.4 81 * Domesticated ** Wild Source: USDA Handbook 8-17, Composition of Foods: Lamb, Veal and Game Products, (1989). 30 notes 31

NUTRIENT COMPOSITION OF OTHER MEAT, POULTRY & FISH

Nutrients in 3-ounce cooked, trimmed Cholesterol Saturated Fat Total Fat serving of other meats, poultry and fish Iron Protein Calories Cut (gm) (mg) (gm) (gm) (mg) Beef (composite)* 184 25 2.5 8 3.2 73 Pork (composite)* 180 25 0.9 8 2.9 73 Lamb (composite)* 175 24 1.7 8 2.7 78 Veal (composite)* 167 27 1.0 6 1.6 100 (extra lean) 123 18 1.3 5 1.5 45 Chicken (fried, skin on)** 229 24 1.2 13 3.5 77 Chicken (roasted, skin off)** 161 25 1.0 6 1.7 76 Turkey (roasted, skin on)** 177 24 1.5 8 2.4 70 Turkey (roasted, skin off)** 145 25 1.5 4 1.4 65 / (baked/broiled) 99 21 0.3 1 0.3 58 (white, canned in water) 116 23 0.5 2 0.6 35 Salmon (sockeye, baked/broiled) 183 23 0.5 9 1.6 74 * Average of major cuts ** Includes dark and light portions Source: USDA Handbook 8 Series: 8-5 (Poultry) 1979, 8-10 (Pork) 1991, 8-13 (Beef) 1990, 8-15 (Fish) 1987, 8-17 (Lamb, Veal and Game Products) 1989. 32 notes 33

RECIPE INDEX Muskrat and Raccoon Waterfowl Barbecued Raccoon, Barbecued Duck, Oven, 20 Barbecue Sauce, 27 Braised Wild Duck, 20 Fried Muskrat, 26 Dressings for Duck or Goose Raccoon with Sauerkraut, 27 All-Wisconsin Dressing, 19 Roast Raccoon, 27 Sauerkraut Dressing, 20 Squirrel and Rabbit Wild Rice Dressing, 19 Goose with Sour Cream and Barbecued Rabbit, 25 Mushrooms, 21 Brunswick Stew, 24 Hunter’s Duck Dinner, 21 Fricassee, 23 Roast Wild Duck, 18 Fried, 23 Roast Wild Goose, 19 German Hare, 25 Wild Duck in Wine, 20-21 Hasenpfeffer, 24 Roast, 23 Upland Game Birds and Wild Turkey Broiled Game Bird, Marinade, 17 Dipper’s Nuggets, Nippy Pineapple Sauce, 17 Partridge in Red Wine, 16 Pheasant Kiev, 16 Roast Pheasant, Grouse, Partridge or Turkey, 15 Smothered Pheasant, Grouse, Partridge, Woodcock or Turkey, 15 Venison Bavarian Venison Steak, Marinade, 9 Broiled Venison, Marinade, 9 Hunter’s Stew, Dumplings, 10 Jerky, 12 Recipe 1, 13 Recipe 2, 13 Meat Balls, Sweet and Sour, 10 Reference to products in this publication is not Sweet and Sour Sauce, 11 intended as an endorsement to exclude other Pasties, 12 similar products. Persons using such products are Roast, Herb-Seasoned, 9 responsible for using them according to the Stroganoff, 11, manufacturer’s current label directions.