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| Welcome to the Recipies Page 3 of Outdoors Louisiana. Here you will find even more favorite wild game recipies! To have yours added to the site, just e-mail them to us, and we'll get them loaded! |
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| Braised Venison 4 to 5 pounds venison meat 1/4 cup seasoned flour 1/4 cup venison drippings 1 onion sliced 1 cup water or tomato juice Choose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or ducth oven, brown the meat evenly on all sides, slip a rack under the meat, add onion and liguid. cover and simmer gently 3 to 4 hours, or until very tender. If a rach is not used, turn the meat occasionally to ensure even cooking. Add more liguid during cooking if necessary. Posted December 26, 2004 Carol Johnson |
| Wild Goose 6 to 8 pound goose salt, pepper, poultry seasoning to taste 8 medium unpeeled baking potatoes 2 (8 oz.) 7-UP or Sprite 8 medium carrots 8 small unpeeled baking apples, cored suagr raisens Place prepared goose in large roaster, season inside and out with salt, pepper, poulty seasoning. Pour in 7-UP, lay potatoes, carrots and apples around goose. Place two tablespoons sugar and 10-12 raisens in each apple. Place cover on roaster, bake 2 to 3 hours in a 400 degree over. Servs 6 Posted December 26, 2004 Carol Johnson |
| Roasted Wild Duck Clean, wipe and dry the ducks. Sprinkle generously with flour, salkt and pepper. Place whole peeled onion inside each duck and place them in self basting roaster. Fasten with tooth picks 2 to 3 strips of bacon across each bird. If desired, ducks may be stuffed with wild rice dressing made by boiling wild rice and seasoning with salt, pepper and chopped onions. Cover bottom of roaster with water. Cover tightly and roast in oven at 350 degrees for 1 1/2 to 2 hours depending on the number and size of ducks. Remove cover of roaster for last 15 to 20 minutes before taking from oven to allow skin to brown. Posted December 26, 2004 Carol Johnson |
| Roasted Woodcock Woodcock can be roasted whole as you would ducks. Place the cleaned birdson a rack in a roasting pan and place in oven preheated to 375 degrees. Baste them occasionally with butter. They should be tender in 25 to 30 minutes. Posted December 26, 2004 Carol Johnson |
| Roasted Goose Wash goose inside and out with clear water. Rub inside with 1 1/2 teaspoon salt, stuff, truss by folding the wings back and tying them so cord is drawn tightly across the back. tuck neck skin under the cord. Tie the legs together, rub 1 teaspoon salt over the skin. Lay breast side up in baking pan. Bake in moderate oven 325 to 350 degrees for one hour. pour off fat from time to time, cook until very tender, 3 to 4 hours for 10 to 12 pound goose. Posted December 26, 2004 Carol Johnson |
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