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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Great Game Recipes

Great Game Recipes

Hunters and fishermen have many reasons for doing what we love: the opportunity to commune with nature, the pride we take in knowing that we, as conservationists, were the first environmentalists, the family traditions associated with camaraderie and “passing the torch,” fellowship with those with the same beliefs and ideology, and of course, the feeling we get from being self-sufficient. There’s nothing quite like knowing you can feed your family and friends with your skills, knowledge and marksmanship.

Since the beginning of time, humans have been hunting, fishing, and gathering to survive. And over the centuries, we have gotten better and better at preparing our harvests for consumption. Below is a list of game recipes that many of my family and friends have enjoyed over the years from the woods and field. I hope you enjoy them too!

Rolled Stuffed Roast of Venison
Use a top or bottom round roast for this recipe. Don’t use meat thicker than 1 inch or butterfly it if needed. You can use moose or elk meat, although you will have to cut in half and freeze for later use.

Ingredients:
6 slices of bacon
2 tsp dried parsley flakes
1 medium onion
1/2 tsp salt
1/2 cup chopped celery
1/8 tsp pepper
1/2 cup chopped carrot
3 to 4 lb. roast up to 1” thick
1/3 cup seasoned breadcrumbs
3 slices bacon, cut in half

Directions:
Fry six slices of bacon in large skillet over medium heat until crisp. Remove from heat. Drain on paper towels. Keep 3 tablespoons of bacon fat. Crumble bacon and set aside. Heat oven to 325. Cook and stir onion, celery and carrots in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs and seasoning. Spread vegetable mixture evenly over roast. Pat mixture firmly into place. Roll up “jelly roll” style, rolling with the grain of the meat. Tie roast with kitchen string. Place in roasting pan. Top the roast with halved slices of bacon. Roast to desired doneness, 22 to 30 minutes per pound.

Makes 6-8 servings

Hunters’ Warm-Up Chili
Put out bowls of sour cream, cheddar cheese and lots of crackers!

Ingredients:
3 pounds of big game burger
2 tbsp chili powder
3 medium onions, chopped
1 tsp salt
3 medium green peppers, chopped
1 tsp pepper
1/2 cup chopped celery
1/2 tsp garlic powder
2 tbsp bacon fat or veggie oil
2 cans kidney beans, undrained
1 can{28 ounces} whole tomatoes, undrained
1 can pinto beans, undrained
2 tbsp dried parsley flakes

Directions:
In a Dutch oven, brown your meat over medium heat, occasionally stirring. Remove from heat and set aside. In a large skillet, cook and stir onions, green peppers and celery in bacon fat on medium heat until tender. Add veggie mixture and all remaining ingredients {except beans} to meat in Dutch oven. Heat to boiling. Reduce heat and cover. Simmer for one hour to blend flavors then, stir in beans. Cook uncovered for thirty minutes longer.

Makes 8-10 servings

Sherried Squirrel or Rabbit
Ingredients:
4 squirrels or 2 wild rabbits, cut up
1/8 tsp pepper
2 quarts water
2 tbsp butter
1 tbsp salt
2 tbsp vegetable oil
2 tsp vinegar
8 ounces fresh whole mushrooms
1/3 cup all purpose flour
1tsp salt

Sherry Sauce:
Ingredients:
1 cup rabbit stock or chicken broth
1/4 tsp seasoned salt
1/4 cup sherry
2 or 3 drops red hot pepper sauce
1 tbsp Worcestershire sauce

Directions:
In a large glass or ceramic bowl, combine meat pieces, water, 1 tbsp salt, and vinegar. Cover bowl with plastic wrap. Let stand at room temperature for one hour. Drain and discard liquid. Pat meat dry and set aside.

Directions:
Heat oven to 350. In large plastic food storage bag combine flour, 1 tsp salt, and the pepper. Shake to mix. Add meat pieces and shake to coat. In a large skillet melt the butter in oil over medium to low heat. Add meat pieces and brown on all sides over medium heat. Transfer meat pieces to a large casserole. Add the mushrooms. In 2 cup measure, combine all sherry sauce ingredients. Pour over meat pieces and mushrooms. Cover casserole. Bake until tender, approximately 11/2 hours.

Makes 4-6 servings

Pheasant Paprika
Make this dish with any pheasant pieces you have on hand or a whole cut up pheasant.

Ingredients:
8 slices of bacon, cut up
2 tbsp butter
1/4 cup chopped onion
2 tbsp all purpose flour
1 1/2 cups instant mashed potato flakes
1 cup pheasant stock/chicken broth
1 1/2 tsp paprika
2/3 cup milk
1 1/2 tsp salt
1 tbsp paprika
2-3 pounds of pheasant pieces
1-1 1/2 cups dairy sour cream
1/4 to 1/2 cup pheasant stock or chicken broth
hot cooked egg noodles

Directions:
In a medium skillet, cook bacon over medium heat until it just begins to brown. Add onion. Cook and stir until onion is tender. Remove from heat. With slotted spoon, remove bacon and onion from skillet and set aside. Reserve drippings. In large plastic food storage bag combine potato flakes, 1 ½ tsp paprika and salt. Shake to mix. Add pheasant, a few pieces at a time to bag, shake to coat. In reserved drippings, brown pheasant pieces over medium-high heat. Add ¼ cup stock to pan. Reduce heat and cover. Simmer until tender, 25-40 minutes. Add the additional ¼ cup stock to pan while simmering if needed. To prepare sauce: In 1 quart saucepan, melt butter over medium heat. Stir in flour. Blend in 1 cup stock. Cook, stirring constantly until thickened and bubbly. Stir in milk, 1 tbsp paprika, and reserved onion and bacon. Cook and stir until hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10 to 15 minutes. Remove from heat and skim the fat. With slotted spoon, transfer pheasant to serving platter, keeping warm. Stir sour cream into mixture in skillet. Cook over low heat until hot, but DO NOT boil. Pour sauce over pheasant and serve with hot egg noodles.

Makes 4-6 servings

Stuffed Roast Goose
Ingredients:
1 whole wild Canada goose, 3-5 pounds with the skin on
Salt and pepper
1 recipe Chestnut Dressing or other favorite dressing

Directions:
Heat oven to 400. Sprinkle cavity of goose lightly with salt and pepper. Stuff lightly with Chestnut Dressing. Tuck the wing tips behind back. Tie drumsticks across cavity. Place goose, breast side up on rack in roasting pan. Sprinkle lightly with salt and pepper. Roast for one hour, basting with pan juices frequently. Drain and discard fat during roasting. Reduce oven temperature to 325. Roast until goose is desired doneness, 1 to 1 ½ hours longer, basting frequently.

Makes 3-5 servings

Bear Stew
Any big game meat is great for this recipe, but bear works best!

Ingredients:
2 lbs bear stew meat
1/4 cup white wine
1/4 cup all purpose flour
1 tbsp vinegar
1 tsp dried marjoram leaves
1 medium onion, cut in half lengthwise and thinly sliced
1 tsp salt
1/8 tsp pepper
1/2 cup chopped celery
2 tbsp vegetable oil
2 cloves garlic, minced
1 16-oz. can of whole tomatoes, undrained
1 bay leaf
1 cup water
2 medium baking potatoes

Directions:
Remove all fat and silver skin from meat. Cut into 1 inch pieces. In large plastic food storage bag combine flour, marjoram, salt and pepper. Shake to mix. Add meat, shake to coat. In heavy medium saucepan, heat oil over medium-high heat until hot. Add meat and flour mixture. Brown, stirring occasionally. Add remaining ingredients except potatoes and mix well. Heat to boiling. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.

Cut potatoes into 1-inch chunks. Add to saucepan. Heat to boiling. Reduce heat and cover. Simmer until meat and potatoes are tender, about an hour, stirring occasionally. Discard bay leaf before serving.

Makes 4-6 servings

1 comment

1 T. Sajda { 11.07.11 at 11:07 pm }

Wow! Besides writing such good articles, you are also a chef. Great recipes. I’ll have to try them out.

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