.             

Wild Game Recipes
We hope you enjoy these recipes pellet free! Look for more soon! Have a favorite recipe you would like us to list? Email your name & city (optional) with your recipe to info@savertooth.com
 

Pheasant Kabobs      Fresh pheasant cleaned and breasted out. Cut the breasts into strips, place a dollop of cream cheese and a jalapeno pepper on each strip, roll it up, skewer a hunk of bacon around it, and grill it until you can’t take the aroma any longer. Enjoy!  Back to Top >>

CARIBOU STEAKS with Whiskey Sauce

Ingredients: 4 caribou steaks, 1 tablespoon butter, 1/4 cup chopped shallots, 4 ounce blueberries, 1/4 cup whiskey, 3/4 cup grape juice, 2 tablespoon lemon juice, 1 tablespoon Honey-Dijon sauce, 2 teaspoon cornstarch, 1/5 cup water, salt and freshly ground black pepper to taste.

Recipe: In a frying pan, heat the butter and saute the shallots and blueberries. Cook over medium heat until shallots soften. Add whiskey and keep your face at a safe distance in case the pan catches fire. Stir in grape juice, lemon juice and Honey-Dijon sauce. Heat until boiling. Dilute cornstarch with water and stir into sauce; cook until thickened and set aside. Broil the caribou steaks to the desired doneness and serve with the sauce. Source: CHEF GEORGE KRUMOV  Back to Top >>
 

Charcoal Duck
Yield: 5 Servings
5 Teal ducks
2 sticks butter
1 jar orange marmalade
Salt and pepper
Wild Rice

Melt butter and combine with orange marmalade to make sauce. Split ducks in half. Soak 2 hrs. in buttermilk. Rinse. Pepper ducks. Sear over hot charcoal, skin side down until golden brown. Turn ducks over and cook for an additional 10 minutes. Baste frequently with marmalade-butter sauce while cooking. Serve with sauce, wild rice and beer of a good merlot.       Back to Top >>

Grilled Breakfast Quail
Yield: 4 servings
½ cup Butter or margarine; melted
⅛ teaspoon Garlic powder
⅛ teaspoon Salt
8 each Quail; cleaned
8 slice Bacon

Combine butter, garlic powder, and salt; brush on all sides of quail. Wrap 1 slice bacon around each quail; secure with wooden picks. Grill quail over hot coals 45 to 50 minutes or until done, turning once. Remove wooden picks, and serve immediately.   Back to Top >>

Barbecued Cornish Game Hen
Yield: 6 servings
4 Cornish game hens
 Butter, melted
1 Clove garlic, minced
2 teaspoon Salt
¼ cup Vinegar
¼ cup Lemon juice
¼ cup Oil
1 ¼ cup Worcestershire
2 tablespoon Chopped onion
1 teaspoon Paprika
½ cup Brown sugar
¼ cup Ketchup

BARBECUE SAUCE: Source: MAINPOUL.ZIP Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes (45 minutes or until tender).  Back to Top >>

Deep-fried Wild Turkey
1 Wild turkey, whole, dressed
2 ½ gallon Peanut oil
1 cup Italian salad dressing
½ cup Lemon juice, fresh
3 tablespoon Onion juice
3 tablespoon Garlic juice
2 tablespoon Worcestershire sauce
1 tablespoon Liquid smoke
1 ⅓ ounce Cayenne
¼ cup Salt

Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking
Recipe works with duck, goose, quail, pheasant, wild turkey and grouse.  Back to Top >>

Savory Wild Goose Stew
Yield: 10 servings
3 Geese [boned & cubed]
½ cup Flour
½ cup Oil
2 (envelopes) onion soup mix
5 Carrots [quartered]
4 Celery stalks [chopped]
8 small Onions
2 cup Frozen green beans
8 ounce Fresh mushrooms [sliced]
1 teaspoon Sweet basil
1 teaspoon Tarragon
2 (cloves) Garlic [crushed]
2 Bay leaves
6 large Potatoes [peeled & quartered 
Seasoning to Taste

1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper or seasoning of your choice to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce heat to 275ø, add the potatoes and bake an additional hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve...

Grouse Hunter Style
4 Grouse
4 cup Shredded cabbage crumbled
16 large Cabbage leaves
1 cup Chicken broth
¼ teaspoon Crushed thyme salt and pepper
4 slice Cooked bacon,
2 tablespoon butter
4 Carrots, sliced
¼ teaspoon Crushed Tarragon

Sprinkle grouse inside and out with salt and pepper. Combine shredded cabbage and bacon and put a fourth inside each bird. Wrap each bird with 4 cabbage leaves and fasten with string. Melt butter in skillet and place birds in skillet with chicken broth and remaining ingredients. Reduce heat. Cover and simmer 25 to 30 minutes. Remove string and cabbage leaves. Serve with sauce & over buttered noodles. Back to Top >>

Pheasant or Grouse over Charcoal
½ cup Oil
 Salt
 Pepper
 Garlic
2 tablespoon Vinegar
1 teaspoon Sugar
1 teaspoon Paprika
2 tablespoon Onion, chopped
¼ cup Wine, white
2 tablespoon Worchestershire sauce
1 teaspoon Tabasco sauce

Marinate the pheasant pieces in the above sauce for 2-3 hours. Turn pieces of meat in sauce once or twice. If birds are apparently old and tough, let them simmer in marinade sauce 1/2 hour. Remove meat from sauce and place on charcoal grill. Brush the meat frequently with marinade sauce until deep brown and well done. Don't place charcoal briquets closer than 1 inch abart or the fire will be too hot.  Back to Top >>

Chef's Rabbit or Pheasant
Yield: 2 servings
1 Rabbit -or-
2 Pheasants (cut in pieces)
 Salt and white pepper
 Flour
6 Bacon slices, cut into large squares
1 Onion, chopped fine
8 Extra large mushrooms, whole or quartered
6 ounce Beef stock
1 cup Sour cream

Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat. Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN  Back to Top >>

Dove Tetrazzini
Yield: 4 servings
1 1/2 cups cleaned and boned doves
3 tbsp. butter or margarine
3 tbsp. onion, chopped
1/3 cup mushrooms, sliced
1 1/2 cups dove broth
2 tbsp. cornstarch
2 cups thin spaghetti
1 cup parmesan cheese
1/2 cup crumbled, crisp bacon

Melt butter in saucepan; cook onions and mushrooms over low heat until tender. Add dove broth and cornstarch and stir until thickened. Add dove and spaghetti. Heat mixture until bubbling, stirring frequently. Put in baking dish and top with parmesan cheese and bacon. Place under broiler until cheese melts.
  Back to Top >>