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There are (I know it's hard to believe) people who do not like the taste of wild game. Just to let you know that most of the recipes can also be used with beef, chicken, domestic turkey or pork.
There will also be lots of recipes that are non-game or fish so check back on a regular basis. I'll be adding some canning recipes that I use also.
Thanks and enjoy the recipes!!
Featured Recipe
Pheasant Marsala
By Colleen Knapp
This recipe was given to me by my daughter Alison. It was her first attempt at making Pheasant and was pleased with this recipe.
2-2.5 #'s of cut-up Pheasant with the skin removed
2T Cooking Oil
2T Butter
3C Mushrooms
1C Onion Wedges
2 Cloves of Garlic - minced
1/2C Chicken Broth
1/4C Marsala Wine
1/2t finely shredded orange peel
1/4t Juniper Berries
8oz Sour Cream
2T Flour
In skillet, heat oil and butter. Add and brown your pheasant chunks. Put into a 2qt. casserole. Season with salt and pepper to your taste. Add mushrooms, onion and garlic into the skillet and cook onion until tender. Stir in broth, wine, orange peel and junipers. Heat and then pour over the pheasant in the casserole. Cover and bake at 325 degree oven for 45-60 minutes. Using a slotted spoon, transfer the food from the casserole, leaving the juice. Pour the remaining juice into a saucepan, disregarding the berries. Stir in sour cream and flour into the juice and heat until hot. Pour over the meat mixture and enjoy! Alison did comment that she did not use the juniper berries.