Venison Casserole

4 servings
1 lb. ground venison or beef
1 small Onion
1 can Cheddar cheese soup
1 can Cream of celery soup
Frozen French fries
Pepper
1. Dice onion and mix with ground meat and pepper to taste.
2. Press into the bottom of a 9x9" pan.

Exceptional Fish

SAUTÉ' ONIONS AND MUSHROOMS IN BUTTER. TAKE WHOLE FISH (PREFERABLY TROUT) AND FILL WITH SAUTED ONIONS AND MUSHROOMS. ROLL DAMP FISH IN FLOUR BATTER. FRY IN OIL UNTIL LIGHTLY BROWNED. PLACE BROWNED FISH IN OVEN AT 350º FOR 10 - 20 MINUTES UNTIL DONE. FISH IS DONE WHEN FINS CAN BE REMOVED EASILY. SERVE AND ENJOY.

Swiss Elk Steak

2 lbs. elk round, cut 1-inch thick 2 tsp. salt
1/4 tsp. pepper
4 medium onions
6 tbls. shortening
1/2 cup chopped celery
1 clove garlic, minced
3/4 cup chili sauce (optional)
3/4 cup water
1 cup green pepper, chopped
1 can tomato sauce
Combine flour , pepper and salt. Pound into both sides of elk round with side of plate or a mallet. Cut into serving-size portions. Peel and slice onions. Heat skillet. Brown onions lightly. Remove from skillet and add shortening. Brown elk steak on both sides. Place elk steak in greased cake pan with celery, garlic, chili sauce, tomato sauce, green pepper and onions. Pour over steak.. Cover and bake at 350 degrees for 2 hours or until done.

Campers Supper

6 Servings
2 lbs. ground elk
salt sprinkle
pepper sprinkle
1 tsp. garlic powder
1 head cabbage
3 cups carrots, peeled and shredded
4 cups potatoes, shredded
1 large onion, sliced
6 slices Velveeta cheese
Pre heat oven to 350º. Season elk with salt, pepper and garlic power. Mix well. Form 6 patties. Place each patty on one cabbage leaf on a double sheet of foil. Divide carrots, potatoes, onion and cheese slices evenly over patties and top each with another cabbage leaf. Seal foil around each patty and bake 30-40 minutes.

Traditional Elk Meat Loaf

1 lb Ground Elk
1/4 C Green Pepper
1/3 C Onion
2 tsp. Salt
1 Egg
2 tsp. Pepper
1/3 C Milk
2 tsp. Garlic Salt
2 Slices White Bread Squeeze of Ketchup
In a medium mixing bowl mix by hand - venison, egg, milk, onion, green pepper(optional). Once those ingredients are well mixed, add salt, pepper and garlic salt. Next, tear bread into small pieces and add to mix and continue to mix by hand until loaf is able to be formed by hand. Take loaf out of mixing bowl and place into a small bread pan or in to a cake pan. Form the loaf in to a rectangle and 4" X 8" and 2 1/2" deep. Make a small valley in the top of the loaf long way using your fingers and add a squeeze of ketchup to fill in the valley. Oven should be preheated to 350 degrees and loaf should be cooked for 45-50 minutes at same temp. or until center is brown.

Upland Stir Fry

Serves: 4-6
1 cup buttermilk baking mix
1/2 tsp. pepper
3/4 - 1 lb. diced uncooked pheasant (or other upland bird)
2 eggs, slightly beaten
1 tbls. peanut oil
3 medium carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tbls. water
3 tbls. peanut oil
3/4 cup chicken broth
2 tbls. teriyaki sauce
Hot cooked rice
Combine baking mix and pepper in large plastic bag; shake to mix. Set aside. Combine pheasant meat and eggs; stir to coat meat with egg. Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tabs oil over medium high heat until hot. Add carrots; cook and stir for about 2 minutes. Add green pepper and onion. Cook and stir for 1 minute longer. Add water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp. Remove vegetables from wok and keep warm. Add 3 tabs oil to wok; heat over medium heat until hot. Add pheasant; cook and stir until golden brown and no longer pink in left. Combine chicken broth and teriyaki sauce; pour over meat. Return vegetables to wok, cook and stir until heated through. Serve with rice.

Pheasant and Wild Rice

Serves: 6
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
Mix rice, canned soups, water, mushrooms and water chestnuts in 9x13 glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300 degrees.

Pheasant Paprika

1/4 cup chopped onion
1 1/2 cups instant mashed potato flakes
8 strips of bacon
1 1/2 tsp. paprika
1 1/2 tsp. salt
2-3 lbs. pheasant pieces
1/4-1/2 cup pheasant stock or chicken broth
2 tbls. butter
2 tbls. flour
2/3 cup milk
1 tbls. paprika
1-1 1/2 cups sour cream
Hot cooked egg noodles
To prepare pheasant: In 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. Remove bacon and onion from skillet; set aside; reserve drippings. In large plastic food storage bag, combine potato flakes, 1 1/2 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 1/4 cup stock to pan. Reduce heat; cover. Simmer until tender, 25 to 40 minutes, adding the additional 1/4 cup stock to pan during cooking if necessary. To prepare sauce: In 1 qt 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 tablespoon paprika and reserved bacon and onion. Cook and stir until hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10-15 minutes. Remove from heat; skim fat. With slotted spoon, transfer pheasant to serving platter; keep warm. Stir in sour cream into mixture in skillet. Cook over low heat until just heated; do not boil. Pour sauce over pheasant. Serve with hot cooked egg noodles.

Pheasant with Cream Sauce

1 pheasant cut into serving pieces
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic salt
oil
1/4 cup chopped onion
2 cans (4oz) mushrooms, drained
1/2 cup heavy cream
Mix the flour, salt, pepper, paprika and garlic salt together. Roll the pheasant pieces in the flour and let set for 5 minutes. In a skillet, heat about 1/2 inch of oil. Add the pheasant and brown on both sides, approx. 15 minutes. Remove pheasant and place in a large stove top casserole dish. In a sauce pan saute' the onion and mushrooms in a little oil for 5 - 8 minutes. Pour the mushroom mixture over pheasant and add the cream. Cover and cook over medium low heat for 15 minutes turning pheasant over a couple of times. Uncover and cook another 15 minutes turning the pheasant over. Check to see when the pheasant is fork tender. Remove the pheasant, onion and mushrooms to a warm platter. Use the pan drippings to make gravy.

Marinated Pheasant

2 pheasants, cut into serving pieces
1 cup plain yogurt
1/2 tsp. ground coriander seeds
1 tbls. chili powder
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. sugar
2 cloves garlic, crushed
In a bowl, mix the yogurt, coriander, chili powder, pepper, salt, sugar and garlic together. Pierce the pheasant pieces all over with a fork. Brush on the marinate and let it stand 45 minutes, brushing on more every 15 minutes. Brush on another coating of the marinade and place the pheasant pieces on a broiling rack with foil under it. Cook in the oven at 350 degrees for 30 - 45 minutes. Serve with rice.

Honey Baked Pheasant

Serves: 4
Legs and breast of 1 pheasant, skinned
1/2 cup flour
1/2 cup chopped parsley
2 cups honey
1 cup butter
salt and pepper to taste
Fillet breast and bone the thighs. Cut into approx. same thickness pieces. Season the flour with salt and pepper and dredge the pheasant. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown pheasant pieces and place in a lightly oiled 9x13 glass casserole. Sprinkle with parsley. Add honey and 1/4 cup butter to the skillet. Mix well until butter is melted, then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

Pheasant A LA Creame

Serves: 4
2 pheasants
Salt, pepper and paprika
1/2 cup butter
2 cups sour cream
2 tab. dry sherry
1/2 lb. fresh mushrooms, sliced
1 onion, finely chopped
1/2 cup finely chopped celery
1/2 cup sliced olives
2 tab. chopped pimentos
Quarter birds. Sprinkle with salt, pepper and paprika. Dredge with flour. Brown in butter. Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned and stir until mixed and warmed. Pour over pheasants. Cover and bake at 300 degrees for 2 hours.

Beer' D Pheasant

1 pheasant
1 can chicken broth
1 can beer (Coors Light)
1 pkg. frozen mushrooms or 1/% lb. fresh mushrooms sautéed in butter
cornstarch
salt and pepper garlic salt butter
Cut the pheasant into serving sized pieces, place in bowl and cover with the beer (the beer doesn't have to be stale) and marinate for 2 hours or overnight. Remove the pheasant pieces, dry with toweling and dredge in mixture of cornstarch, salt, pepper and garlic salt. Shake off excess. Meanwhile, melt butter in large skillet (preferably cast iron or Teflon coated). Add pheasant pieces, browning to a rich warm brown, adding butter as needed. Pour chicken broth over the pheasant and simmer gently until tender, adding beer or water if it should become too thick. Just before serving, sauté the mushrooms in a small amount of butter and add to the pheasant and serve. The pheasant is now in a rich brown gravy. This tastes great with wild rice or hot buttered noodles.

Pheasant Soup- very rich

(LARGE SERVING)
8 cans cream of asparagus soup
2 cups wild rice (cooked separately)
1/2 lb. fresh broccoli or asparagus
1 pound Velveeta
1/2 pint Half and Half
1 stick butter
white pepper (to your preference)
salt (to your preference)
Boil pheasant until parts start to fall off bone. Pick meat into slivers. Save broth. Add remaining ingredients. (You may wish to reduce portions)