This cookbook is compiled of my recipes and photos...enjoy
NOTE: The reason that this cookbook is so small is because I never use any recipes that includes alcohol in the ingredients list.
COOKBOOK PREVIEW (14 recipes)
Blueberry Backstrap Tip: Frozen blueberries may be used.
Crockpot Roast With Cranberries
Cubed Steak Italiano
Grilled Loin Steaks with Marinade Tip: Do not have the heat too high or the marinade will burn on the exterior of the steaks. The touch of honey adds a great deal to the flavor but does tend to burn if the heat is high.
Black Walnut Crusted Turkey
Apple Quail Tip: To saute` apples: Melt 3 tablespoons butter in a skillet, add 2 cooking apples (cored and cut into wedges), and sprinkle with 2 tablespoons sugar (more or less) depending on how sweet the apples are). Cook, turning often, until apples are lightly browned. Garnish apples with a light sprinkling of cinnamon sugar.
Pheasant in Mushroom Cream Sauce
Squirrel (or rabbit) Bog Tip: In this recipe, various types of meat (such as chicken, venison, wild turkey or other game birds) can be used.
Squirrel with Lima Beans
Orange Glazed Duck
Quick and Simple Chili Tip: Substitute taco seasoning for chili seasoning and go Mexican with taco or burritos. Using the pre-packaged seasoning mixes is easy; however, you can experiment with your own seasonings (chili powder, garlic, red pepper and/or cumin) instead of using a mix. That makes it easy to add only the flavors that you like and to adjust the "heat" accordingly.
Savory Spinach Turkey Soup Tip: Many turkey hunters save only the white breat meat, but sound ethics dictate using all edible portions of the bird. This tasty method utilizes the dark meat.
Tip for Turkey Stock: To prepare turkey and stock place legs, thighs and neck of wild turkey in a Dutch oven. Cover with water. Add 1 medium onion (chopped), 2 ribs celery (chopped), 2 carrots (chopped), 2 bay leaves, salt and pepper. Bring to a boil, cover and simmer until turkey is tender. Remove turkey and cool. Chop turkey finely and remove gristle, skin and any fat. The dark meat makes a thick broth. Strain the broth twice to remove vegetables and bits of bone and foam. This stock is delicious for soups and casseroles. Canned broth is very high in sodium and preparing your own is an easy way to control salt intake.
Help promote this cookbook by adding our widget to your blog or website. Just copy the embed code below and paste it into your page: