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Wild Cookin' Recipes|
Cranberry Ground Round
Grind the two parts venison to one part
bacon and onion. Mix by hand and run
everything back through grinder. Make
patties, grill or fry.
Heavenly Baked Fish
Arrange skinless fish fillets (single
layer) in a buttered baking dish.
Squeeze fresh lemon juice on each fillet, season with salt and
pepper. This may be done while fillets
are frozen, then place them in the refrigerator to thaw. When the fillets have thawed, sprinkle with
powdered Hidden Valley Ranch Seasoning & Salad Dressing Mix. Spread about 1/4 inch Hellman’s mayonnaise
over all the fillets, making sure entire surface is covered evenly. Sprinkle with toasted bread crumbs. Preheat
oven to 350 degrees and bake fish approximately 15-20 minutes. Fillets are done when they are easily flaked
apart and the meat is white.
Brown meat in dutch oven. Stir in onion rings and mushrooms until
caramelized. Add soup, worcestershire
sauce and Texas Pete hot sauce. Boil
water for noodles. When water is
boiling, add sour cream to deer meat mixture.
Simmer. Cook noodles. Serve stroganoff over noodles.
Coat deer steaks with barbeque
seasoning. Place deer steaks in crock
pot. Pour in sauce. Cook on low heat
for 10 hours.
Slice each skinless fillet lengthwise into
3/4-inch wide strips. Place sliced
fillets in a bowl, cover with milk, soak approximately 15 minutes. Arrange strips in a single layer, on a sheet
of wax paper that has been sprinkled with about ˝ cup of flour. Season fish
strips with salt, black and red (cayenne) pepper then roll strips in the flour
to coat. On another sheet of wax paper
prepare mixture (to your taste preference) of ˝ cup Bisquick, salt, black and
red pepper. Dip each strip in the
remaining milk, roll in Bisquick mixture, gently shake off excess coating and
carefully place in at least 4 inches of peanut or canola oil that has been
heated to 375 degrees. Cook until
golden brown and serve with cocktail sauce for dipping.
Beer Battered Crappie
Mix Old Bay with flour. Fill dutch oven with 4" cooking
oil. Take 1 cup flour mixture and add
beer. Stir. Dredge fillets in remaining flour mixture. Dip into beer-flour mixture. Place in heated oil and fry until fish
Pour beer over fish. Add basil, salt, pepper, Old Bay and garlic
powder. Stir in the Italian dressing. Chill for 20 minutes. Heat grill where beer will sizzle. Cook trout until trout flakes.
Sprinkle goose inside and out with salt and
pepper. Fill the goose with sliced
apple. Truss bird. Cover breast with bacon slices and
cheesecloth soaked in drippings. Place
goose breast up on rack in roasting pan.
Roast at 325 degrees until tender, about 20 to 25 minutes per pound,
basting frequently with drippings in pan.
Serves 6 to 8.
Baked Wild Turkey
Prepare turkey, salt and pepper
lightly. Sprinkle with garlic powder or
salt. Place bird in a baking pan. Add water, cover tightly, and bake at 350
degrees F. until tender, approximately 3 hours. Since wild turkey has a tendency to be a bit dry, slice all meat
from bones and pour broth over meat to serve.
Venison and Bleu Cheese
Crumble the bleu cheese. Mix together the cheese, onions, bread
crumbs, meat and sour cream. Salt and
pepper to taste. Roll the mixture into
balls and fry. This is a different
meatball for spaghetti, or it can be used as a meat course. Serves 6.
Fillets in Lemon Butter
In 12x8x2-in. dish arrange fillets with
thickest areas to outside edges of dish.
Sprinkle with salt and pepper.
In 1-qt. Casserole place butter.
Microwave at high one minute, until melted. Blend in parsley and lemon juice and pour over fish. Top with crumbs, then sprinkle on
paprika. Microwave at high 6 to 8
minutes. Makes 4 servings.
Puncture dove breasts several times and
soak in buttermilk overnight. Drain and
dry thoroughly. Coat breasts with
flour. Fry in butter or margarine, NOT
oil. Add the onion, salt, thyme, and
pepper; cover with water. Cover the pan
and simmer until tender, about 30 to 45 minutes. Ad wine. If necessary,
thicken the sauce with flour. Serve
White Squirrel Gravy
Cut each squirrel into four pieces. Place in heavy pot. Add enough water to cover squirrels
well. Add salt and pepper. Boil slowly until squirrels are tender. Remove all pieces of squirrel from
stock. Roll each piece heavily in
flour; gently drop back into boiling stock.
Add the butter and cook slowly until stock has thickened to gravy. Serve over hot biscuits.
Smothered Rabbit and Onions
Season rabbit with salt and paprika. Coat with flour. Melt butter and saute rabbit until brown. Cover rabbit thickly with onion slices. Sprinkle onions with salt. Pour in sour cream. Cover skillet and simmer for 1 hour, or bake
at 325 degrees until tender.
Lemon Pepper Catfish
Clean, wash, and dry fish. Preheat oven to 375 degrees. Place fish in a single layer in an oiled
baking dish. Drizzle butter over the
fillets and sprinkle with lemon pepper.
Bake 16 to 18 minutes. Fillets
are done when a fork slices through the thickest part of the fillet with little
resistance and the fish flakes easily.
Black Bass with Tomatoes
Skin and fillet bass. Place in a well-buttered ovenproof
dish. Pour on dry sherry, salt, and
pepper; cover and poach at 350 degrees for 25 minutes. Remove fish and place on a platter. Keep hot until needed. Strain liquid from baking dish and set
aside. Melt butter and stir in
flour. Pour in strained liquid and
thicken over medium heat. Add milk and bring
almost to a boil. Pour all but 2
tablespoons of source over fish. To the
remaining sauce, add tomato sauce and boil gently. Use this sauce to decorate fish.
Fried Frog Legs
Heat to almost boiling enough milk to just
cover frog legs. Drop frog legs gently
into the milk and simmer about 3 minutes.
Remove the legs and pat them dry.
Make a marinade from the salt, pepper, and lemon juice. Marinate frog legs for 1 hour. Dip legs in egg and roll in bread
crumbs. Deep fat fry at 385 degrees F.
until golden brown. Garnish with
watercress and cut lemon, if desired.
Bear Roast Marinade
Combine all ingredients except meat and
cloves and simmer for 30 minutes. Before the marinade cools, add the meat and
allow to marinate overnight. Place the
meat and marinade in a roaster and cook 30 minutes per pound in a slow oven
(325 degrees). Bear has the consistency
of pork and should be served well done.
About three minutes before the roast is done, pour off the marinade and
use it for gravy. Rub a little butter
over the roast and stick in the cloves.
Serve with sweet potatoes, sauerkraut and good spicy cole slaw. For a less spicy marinade, you may omit the
onions, garlic salt, allspice, nutmeg, dill seed, and paprika. Bear is very rich, so this recipe will serve
Deep Fried Walleye Fillet
Combine eggs and milk and beat until
thoroughly mixed. Crush crackers in
blender and place in separate dish. Dip
fillets in egg mixture then cracker crumbs and deep fry in peanut oil for
approximately 3 minutes on each side or until golden brown. Drain on paper towel and place in warming
dish. Serve hot with lemon wedges and
potato pancakes with applesauce. Makes
Trim all fat from bear steak and cut into
2-inch cubes. Brown meat on all sides
in oil in a heavy skillet, then place in a casserole dish. Add remaining ingredients to fry pan and
bring to boil, stirring constantly.
Pour sauce over meat in casserole dish.
Cover and bake for at least 2 hours in a 325 degree oven, stirring
occasionally until meat is tender. Be
sure meat is well done before eating.
Mix all ingredients except meat. Stir well. Pour over meat strips till they are completely covered. Marinate for 24 to 48 hours in refrigerator. Skewer meat with toothpicks and hang from oven rack. Cover oven bottom with aluminum foil. Turn oven to lowest temperature. Check after 4 hours. Heat for up to 8 hours or until meat is dry.
COMMENTS: Partially frozen meat will slice more
easily. Slice lengthwise with the grain
in strips as long as possible. Allow a piece to cool and test for dryness. When bent, it should crack but not
break. Dried jerky will be shriveled
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