1/4 c vinegar
2 tb sugar
1/2 ts pepper
1/4 ts garlic powder
1 onion, minced
1 ts chili powder
5 dr tabasco sauce
1/2 c water
1 ts dry mustard
1 1/2 ts salt
1 tb lemon juice
1/4 c salad oil
1/2 c catsup
2 tb worchestershire sauce
1 bear roast

Mix all sauce ingredients except catsup and Worcestershire sauce. Simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce and bring to a boil. Remove from heat. Place bear roast in oven at 325 degrees. Roast 3-4 hours or until tender. Baste frequently with sauce.

Source: “Brush Country Cookbook”, 1976

Source

4 servings
1 c orange juice
1 tb lemon juice
1 pn allspice
2 tb butter
2 tb orange juice
1/2 c crabapple or currant jelly

Smear roast with salt pork, season with salt and pepper and sear at 450
degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for
12 minutes per pound, basting freq with a blend of oj, lemon juice and
allspice. 20 minutes before roast is done, brush with glaze of 2 T oj,
butter and jelly.

May be served with glazed orange and lemon slices, wild rice and mushrooms.

Ken Callaway’s wild game \& fish recipes. Typos by Neysa

Source

1 servings
2 lb bacon, smoked, unsliced
5 lb venison, lean
1 tb sage, rubbed
1 tb smoked salt

Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.

Source

Yield: 6 servings
1 young hare or 2 fleshy rabbits – (about 4 lbs. total)
2 envelopes unflavored gelatin
1/4 c ; water
6 carrots; peeled
1 bottle dry white wine
1 tb white wine vinegar
1/2 lemon; zest of
1 freshly ground black pepper
2 bay leaves
3 sprigs fresh thyme
6 sprigs fresh italian parsley
1 onion; halved
1 head garlic; peeled
24 sm onions
6 whole french green beans -
-(up to 8; )
1/4 c white madeira wine
1 pn ground cinnamon
12 pickled onions
2 tb chopped fresh chives
1/4 c fresh chervil leaves
2 tb chopped fresh fennel leaves
1 salt; to taste

———————————-GARNISHES———————————
1 fresh italian parsley
1 poppyseed, kiwi or
1 black currants

Cut the legs from each rabbit, then split the body into 2 pieces. In a small bowl, soften the gelatin in the water. Slice 2 of the carrots. Place the rabbit, gelatin, wine, vinegar, lemon zest, a few grinds of pepper, bay
leaves, thyme, parsley, sliced carrots, onion and garlic in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the meat falls from the bones, about 1 1/2 to 2 hours.

While the rabbit is stewing, in separate saucepans cook the remaining whole carrots and the small onions in boiling water until just tender, about 15 minutes. In another pot, cook the beans for 5 minutes. Drain the

vegetables, rinse under cold running water, and set aside. When done, remove the rabbit and vegetables from the pot with a slotted spoon. Strain the cooking liquid into a bowl, stir in the Madeira, and set aside.

Remove the rabbit meat from the bones and cut any large chunks into bite-size pieces. Sprinkle with a little cinnamon. Slice the crisp-tender carrots and small onions and reserve separately. Let all ingredients cool to room temperature.

Coat the inside of a shallow round 2-quart mold with a layer of the cooking liquid and let it set. Arrange crisp-tender carrot slices over the bottom and around the sides of the mold. Then layer the rabbit pieces, remaining carrots, cooked onions, garlic cloves, pickled onions, beans and herbs in the mold, arranging them so they will appealing when it is cut. Season with salt and pepper, and pour the remaining cooking liquid into the mold to cover the meat and vegetables. Place in the refrigerator to set, 4 to 6 hours.

Carefully turn the mold out onto a platter and gently press Italian parsley leaves into the aspic before serving. You can decorate it further with poppyseeds or the other garnishes.

Note: The liquid in which the rabbit cooks becomes a delicious aspic in this terrine.

Source

3 lbs deer burger
1 lb ground beef
1 lb sausage
5 tsp liquid smoke
5 tsp garlic salt
5 tsp cracked pepper (I use whole pepper)
5 tsp mustard seed
5 tsp curing salt

Mix it all together and put in the refrigerator for three days.
Mix every day.

Roll and put in oven at 200 degrees.
Cook 7-8 hours (usually overnight).

After it is done you can roll the rolls up with alumimum foil to give out to family & friends. Refrigerate when done.