Fried Rabbit with Sour Cream Gravy | Deer Tenderloin on the Grill | Deer Steak au Proive
Simply Elegant Venison/Elk Steak & Rice | Marinated Turkey Rolls | Duck Rumaki
Grilled Elk Steak Marinade | Southern Comfort Turkey | Quail Stroganoff | Fried Quail with Spicey Salt | Quail Casserole
Quail in Ancho Chile and Honey Sauce | Quail with Indian Spices | Spiced Quail with Curried Butter Sauce

Fried Rabbit with Sour Cream Gravy
Submitted by Carman Forbes
1 rabbit, cut up
salt and pepper
1-2 cups of flour
4 Tbsp. butter
4 Tbsp. oil
1/4 cup onions
1 tsp. finely chopped garlic
1 cup chicken broth
1 cup sour cream

Mix together salt, pepper and flour. Dredge rabbit in seasoned flour. Melt butter and oil in skillet. Brown rabbit, cover and cook until tender. Remove to platter and keep warm. Pour off all fat except the film. Add onion and garlic and cook 3-4 minutes. Add chicken broth and boil slowly until reduced by one-third. Turn down heat and add sour cream slowly with a whisk. Simmer only long enough to heat through. Serve over rabbit or potatoes.

Deer Tenderloin on the Grill
Submitted by Alex Rutledge
deer tenderloin
Dales liquid seasoning
1/2 onion
1/2 green pepper
15 jalapeno slices
1 tsp. lemon pepper
1 sm. can of mushrooms
1 lb. thick smoked bacon
24 toothpicks
Louisiana hot sauce

Butterfly tenderloin and stuff it with onions, mushrooms, peppers and jalapenos. Wrap with bacon and toothpick it. Marinate in Dales seasoning in the refrigerator overnight. Cook slowly on the grill.

Deer Steak au Proive
Submitted by Rick White
deer steaks
3 oz. bourbon
6 oz. mushrooms
1 oz. unsalted butter
1 oz. chopped garlic
1 oz. chopped shallots
1 oz. chopped green onion
2 oz. diced green, red or yellow peppers
1 can beef gravy
3 oz. heavy cream
1 container of pepper melange (dried peppercorns)

Crush peppercorns in a grinder or under a saute pan. Heat cast iron pan for 4 min. Add olive oil. Dredge steaks in peppercorn and cook in pan, turning once. Remove steaks and add garlic, shallots and mushrooms. Cook until almost dry. Add bourbon (watch out for the jumping flame!). Add the rest of the vegetables and cook. Add beef gravy, let come to a boil. Add heavy cream and season to taste. Just before it is removed from the heat add room temperature butter and mix until all combined.

Simply Elegant Venison/Elk Steak & Rice
Submitted by Carman Forbes

1 1/2 pound venison/elk steak, sliced thin
salt and pepper to taste
2-3 large onions cut in half and cut in half rings
1 1/2 Tbsp. Oil
4 oz. Can mushrooms and liquid
1 can cream of mushroom soup
1/4 cup sherry or water
1 pkg. Frozen peas or broccoli
6 servings of rice, prepared
Brown meat in oil. Add onion and brown slightly. Add remaining ingredients. Cover and simmer 1 to 1 1/2 hours or bake at 350 for 30 to 60 minutes. Serve over rice.

Marinated Turkey Rolls
Submitted by Matt Morrett

1 whole turkey breast filet (both sides)
2 cups of Italian dressing
1 Tbsp. lemon juice
1 Tbsp. Moores or Dales seasoning
1 lb. bacon
jalapeno peppers
Cut turkey breast into 3 x 1 inch strips. Butterfly and marinate in Italian dressing, lemon juice and seasoning for two hours or more. Prepare marinated turkey breast by placing one slice of jalapeno between butterflied meat then wrap with one piece of bacon held together with tooth picks. Grill until bacon is cooked.

Duck Rumaki
Submitted by Barnie Calef

Mallard breasts
Italian dressing
Water chestnuts
Teriyaki sauce
Bacon
Filet a couple of mallard breasts and marinate for a few hours in Italian dressing. Marinate some water chestnut halves in Teriyaki for one hour. Slice the duck in strips and wrap around the water chestnuts. Next, wrap some bacon around the duck and secure with a toothpick. Grill on a hot fire to desired temperature.

Grilled Elk Steak Marinade
Submitted by J.R. Keller

1 cuip orange juice
3/4 cup Italian dressing
1/3 cup Worcestershire
1/4 cup soy sauce
1 tsp. Tabasco sauce
1 tsp. Lemon pepper
1/2 tsp. Onion salt
Combine ingredients to make marinade. Add elk steaks and refrigerate for 8 to 12 hours. Grill to liking.

Southern Comfort Turkey
1 pint Southern Comfort
Oranges
Lemons
Limes
Rosemary
Thyme
Salt and pepper
Remove innards from the turkey, and wash thoroughly before moving on. Peel lemons, limes and oranges in large segments, keeping the peel. Juice and strain all citrus into a medium mixing bowl; add Southern Comfort to juice and mix. With infection needle, inject juice mixture into the bird. Place large strips of peel under the bird’s skin, being sure to remove before eating. Rub turkey down with salt and pepper as you prefer to taste. Stuff cavity of turkey with the following: rosemary, Thyme, and the remaining citrus peelings. Cook as directed; baste in own juice. Coat with honey for additional crust on turkey.

Quail Stroganoff
www.recipezaar.com
8 quail, dressed
2 tablespoons butter or margarine
1 medium onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1/2 cup dry white wine
1 (10 3/4 ounce) can cream of mushroom soup
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1 (8 ounce) container sour cream
hot cooked egg noodles
Put the quail in a lightly greased 13 x 9 inch baking dish. In a skillet, melt the butter over medium heat. Add in the onion and mushrooms; stir/saute until tender. Add in the wine and next 4 ingredients; stir to combine. Pour mixture over the quail. Bake, covered, in a 350 degree oven for 45 minutes. Remove from oven; removed quail w/ tongs. Stir sour cream into drippings and return quail to mixture. Bake, uncovered, 10 minutes or until done. Serve over hot cooked noodles. Serves 4.

Fried Quail With Spicy Salt
www.recipezaar.com
4 quail
1 teaspoon salt and pepper, mix (see below)
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon rice wine
2-3 tablespoons plain flour (all purpose)
oil (for deep frying)
lemon wedges, to serve
Salt and pepper mix:
4 teaspoons salt
2 teaspoons Szechuan peppercorns, crushed
1 teaspoon Chinese five spice powder
To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic. Split each quail in half down the middle and clean well. Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently. Coat each quail piece in flour, dusting off the excess. Fill a wok to 1/4 full with oil and heat the oil to 190c. Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper. Serve with the lemon wedges on the side. Serves 4.

Quail Casserole
www.recipezaar.com
8-12 quail
1/3 cup butter
1/2 lb fresh mushrooms
2 cups dry white wine
1 dash salt
1 cup flour
parsley, chopped, to taste
Preheat the oven to 350 degrees. Mix the flour and salt (more salt to taste). Split the birds down the back and dust them lightly with the flour and salt mix. Melt the butter in a skillet and place the birds skin side down. Turn over and saute until they are brown on both sides. Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds. Pour in enough wine to cover the birds half-way. Cover. Bake for 1 hour. To serve, spoon the wine gravy over the top. Makes 4-6 servings.

Quail in Ancho Chile and Honey Sauce
www.recipezaar.com
4 semi-boneless quail
Marinade:
4 tablespoons olive oil
1 1/2 ounces pure dried ancho chile powder
2 tablespoons chopped garlic
For the sauce:
3/4 tablespoon vegetable oil
1/4 onion, finely chopped
2 tablespoons pure dried ancho chile powder
4 tablespoons honey
1 cup chicken broth
2 teaspoons cornstarch, dissolved in 2 teaspoons cold water
salt
1 pinch ground cinnamon
1 pinch ground cloves
In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
Reduce heat and add honey, stirring over low heat until dissolved.
Stir in the cornstarch dissolved in water and whisk sauce until thickened.
Season with salt to taste.
To prepare the quail:
Remove quail from marinade.
On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
Serve with ancho-honey sauce drizzled over. Serves 2.

Quail With Indian Spices
www.recipezaar.com
4 quail
1 teaspoon chopped garlic
1 teaspoon salt
1 teaspoon finely grated ginger
1 tablespoon oil
3 tablespoons natural yogurt
3 teaspoons ground coriander
2 teaspoons rice flour (*)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/2 teaspoon chili powder
Using scissors or poultry shears, split the quail down the backbone and open out flat. Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel. Crush the garlic with the salt until very smooth, then mix in the remaining ingredients. Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits. Remove from the marinade, reserving it. Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade. It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water. Cook until the quail are brown and crisp.
*Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating. Serves 2-4.

Spiced Quail With Curried Butter Sauce
www.recipezaar.com
6 quail
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1 tablespoon lime juice
Curried Butter Sauce:
2 egg yolks
2 teaspoons curry powder
1 tablespoon lemon juice
1 clove garlic, crushed
1 teaspoon dry mustard
125 g butter, melted and hot
Combine quail, ginger, cardamom, cumin and lime juice in a bowl, refrigerate a few hours or overnight. Just before serving, tie quail legs together and cover the legs with aluminum foil. Place quail on a rack in a baking dish and cook in a moderate oven about 30 minutes or until browned and tender, keep warm.
Curried Butter Sauce:
Blend or process egg yolks, curry powder, juice, garlic and mustard until smooth. With motor running, pour in hot bubbling butter a little at a time, blend until mixture is thickened. Serves 3-6.