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Family Recipes
OKTOBERFEST PARTY ESSENTIALS

Wild Game Recipes

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Swiss Elk Steak

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.

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Traditional Elk Meat Loaf

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.

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Upland Stir Fry

Upland Stir Fry - Serve with rice.

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Venison Casserole

4 servings

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Venison Pepper Steak

Serve over hot cooked rice. This makes a delicious hunting camp supper. Serve with a tossed salad, hot garlic bread and fruit for dessert.

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Venison Stew

Serve with hard rolls.

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Pheasant with Cream Sauce

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.

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Pheasant Soup very rich

Boil pheasant until parts start to fall off bone. Pick meat into slivers. Save broth. Add remaining ingredients. (You may wish to reduce portions)

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Pheasant Paprika

Serve with hot cooked egg noodles.

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Pheasant and Wild Rice

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.

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Pheasant A LA Creame

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 degre...

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Marinated Pheasant

Marinated Pheasant - Serve with rice.

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Honey Baked Pheasant

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.

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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 ...

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Crock Pot Venison BBQ

Serve over rice potatoes or toast.

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