Some things are just too dang easy...like this venison pot roast.
Venison Pot Roast Servings: 6 Ingredients: 1 5-pound venison roast (chuck or rump roast) Meat tenderizer Garlic powder Black pepper Worcestershire sauce 2 tablespoons peanut oil 2 cans beef broth 6 large potatoes, cut into... read more
I have waited a while to post one of my favorites. Now that dove season is here, I can share it with...
Barbequed Dove Servings: 4 Ingredients: 8 to 10 dove breasts 1/2 cups vinegar 1 1/2 cups white wine 1/2 cup flower 1 teaspoon salt 1 teaspoon paprika 4 tablespoons butter 3 tablespoons peanut oil 1 cup barbeque sauce 1 tablespoon lemon juice Directions: Marinate dove in vinegar,... read more
If your bird dog let you down, you can use chicken instead of pheasant.
Sugar-Dipped Grilled Pheasant Halves Servings: 4-6 Ingredients: 3 pheasants, cut into halves 1/4 cup packed brown sugar 3/4 cups vinegar 2 teaspoons salt 1/4 teaspoon pepper 1 cups ketchup 1 cup water 1/2 stick butter or margarine 1/2 lemon, grated and squeezed 12 bacon slices... read more
If it is goose you are blessed with, this will fix it right up, too.
Grilled Duck Servings: 2-4 Ingredients: 2 duck breasts 1 cup vinaigrette of Italian salad dressing Salt and pepper 6 strips bacon 1 tomato, thinly sliced 1 onion, thinly sliced Directions: Completely skin the meat and remove all the fat. Place in a bowl and combine with the dressing.... read more
It's the outdoorsman way - put Bar-B-Que sauce on anything that moves.
Red Barbecued Fish Servings: 6 Ingredients: 2 tablespoons butter or margarine 1 medium onion, chopped ½ teaspoon garlic salt 2 bay leaves 1 cup of bar-b-que sauce 2 tablespoons lemon juice 2 pounds fish fillets Directions: Sauté the onion in the margarine in a skillet... read more