Wild Game Recipes Our afflictions are designed not to break us but to bend us toward the eternal and the holy. - Barbara Johnson
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Wild Game Recipes

Jalapeño Stuffed Dove Breasts

Wild Game Recipes

Ingredients:

  • dove breast, filleted off the bone
  • 2 jalapeños
  • garlic salt
  • lots of bacon

Equipment:

  • toothpicks
  • knife
  • grill

Preparation:

Sprinkle both sides of the dove breasts with garlic salt. Cut the jalapeños into strips and remove seeds. Place the jalapeño in between each side of the dove breast and wrap with bacon. Secure with toothpicks. Now you’re ready for the grill!

 

 

French Fried Skunk

Find wild game recipes to make on the campfire.

Ingredients:

  • 2 skunks, skinned and cleaned
  • water, to cover
  • 2 cup bear fat or lard
  • 2 egg yolks, beaten
  • 3 cup milk or cream
  • 1 ½ cup flour
  • 2 tbs. baking powder
  • salt and pepper

Equipment:

  • large pot
  • deep fryer, or skillet with oil

Preparation:

Clean and wash the skunks, making sure the scent glands are removed. Cut up into small bite size pieces. Place in a large pot. Cover with cold water and heat at high heat until boiling. Lower the heat and simmer until the meat is tender, about 40 minutes. Remove all the scum that rises to the top.

Make a batter by mixing together the egg yolks, milk, flour, salt and pepper, and baking powder. Mix well, until the batter is like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. If you don’t have a deep fryer, take a large skillet and add generous amounts of oil to the bottom. Dip the pieces of skunk in the batter and then fry until golden brown. Drain excess oil and serve. Not for everyone, but good.

 

 

Fried Rabbit or Squirrel

Wild Game Recipes

Ingredients:

  • 1 rabbit or squirrel
  • butter, melted
  • corn flakes, crushed
  • extra virgin olive oil

Equipment:

  • knife
  • cast-iron skillet

Preparation:

Clean and wash the rabbit or squirrel. Remove the legs and split the body down the back through the breast. Cut each half in two, crosswise. Dip meat in melted butter. Roll the meat in the crushed corn flakes, coating all around. Brown the meat in hot oil on each side. Reduce heat to low and simmer for about an hour. Note: Some people like to soak the meat in salted water for a few hours before cooking. If so, cover the body with water in a pot and add 3 tbs. salt. Then drain, rinse and pat dry before cooking. This is a good idea, especially if the animal appears to be old.

French Rabbit Stew - a Gourmet Camping Recipe

Find wild game recipes to make on the campfire.

Ingredients:

  • 1 rabbit
  • ½ cup (1 stick) butter
  • 6 shallots, sliced
  • 3 tbs. flour
  • 1 cup cold water
  • several baby carrots, cooked
  • 3 tbsp red wine
  • 3 sprigs parsley
  • 2 large garlic cloves
  • pinch of thyme

Equipment:

Preparation:

Clean and wash the meat and cut up into bite size pieces. Put 2 rounded tbs. clarified butter in a skillet and melt over a low flame. Add 3 or 4 of the shallots and the rabbit meat. Do not flour the meat. Cook until its golden brown, about 5 minutes. Remove from the skillet and set aside, along with the juice.

Add 1-3 more rounded tbs. clarified butter. Melt, then add 3 tbs. flour. Make a paste: add 1 cup cold water, stir until blended well and thick.

Tie the parsley, garlic and thyme together like a bouquet. Add.

Add the rabbit meat with its juice. Taste and season to your liking. Add more shallots, if desired. Add cooked baby carrots. Add enough lukewarm water and wine to cover contents. Bring to a boil. Cover and simmer for about an hour.

 

 

Rattlesnake Chili

Find wild game recipes to make on the campfire.

Ingredients:

  • 2 ½ cup parboiled rattlesnake meat
  • ¾ cup onion, chopped
  • 3 tbs. extra-virgin olive oil
  • 2 cup cooked tomatoes
  • 2 cup cooked pinto beans
  • 2 ½ tsp. chili powder
  • ½ tsp. hot red pepper flakes
  • salt and pepper

Equipment:

  • cast iron skillet

Preparation:

In a large skillet, sauté the onion in hot oil until translucent. Add remaining ingredients. Let simmer for 15-20 minutes. Serves as is or over rice.

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