Page 2 of 34

Grilled Semi-boneless Quail

Serves 4
4 semi-boneless quail, thawed
Salt and pepper
2 TBSP olive oil
1 garlic clove, finely chopped
1 tsp fresh or dried thyme
1 tsp honey
Start a very hot fire in a charcoal grill or turn a gas grill to high heat. Season the quail with salt and pepper, then marinate in the olive oil, garlic, thyme and honey for at least one hour and up to one day, refrigerated. Brush the grill grates with a little oil, then place the quail, breast side down, on the grill for about 3-4 without moving them. Turn the quail 90 degrees and grill for another 2 minutes. Flip the quail and cook for an additional 3-4 minutes. Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve.

Sautéed Semi-boneless Quail

Serves 4
4 semi-boneless quail, thawed
Salt and pepper
4 TBSP butter, softened
2 sprigs fresh thyme
Heat a medium sauté pan over high heat. Season the quail with salt and pepper and add the butter to the pan, followed by the quail, breast side down. Cook the quail, without moving them, for about 4-5 minutes, then carefully flip the quail and baste very well with melted butter, spooning the butter over the breasts. Cook the second side for an additional 4-5 minutes, or until the quail is firm and tender. Once cooked, add the thyme to the pan and let it sizzle. Baste the quail with the thyme-scented butter a few times and remove from the pan to a plate, pouring the drippings over the quail. Rest for 5-10 minutes, then serve.

How to Make Mexican Chorizo Sausage

•4 pounds ground pork
•4-6 tbsp chili flakes (guajillo, chipotle, ancho, morita, arbol, etc.)
•2 tbsp salt
•1 tsp ground coriander
•1 tsp ground cumin
•1½ tsp oregano
•5 garlic cloves
•⅓ cup white wine vinegar

1.Add the chilies, salt, coriander, cumin, oregano and garlic to a food processor or blender. Pulse until the garlic is finely chopped and all the spices are evenly mixed. It should resemble a dry, chunky paste.
2.Mix the ground pork with the spices and vinegar. Use your hands to knead and work the spices right into the meat.
3.Cover and let rest for 1-2 hours. Knead the meat again to thoroughly mix the seasoning in the meat.
4.Stuff in sausages, make chorizo burgers, or use in many other Mexican themed dishes.



2-3 Squirrels

Salt and pepper to taste

1/2 tsp. celery seed

1/2 tsp. freshly minced garlic

2 tsp. Worchestershire Sauce

2 Tbs. bacon drippings

2 Green onions and their tops–chopped fine

Boil squirrels for approx. 45 minutes until tender and meat easily flakes away from bones. Remove squirrels from water and dry with a paper towel. Use a fork to chip away all the meat from the bones and set aside. Heat bacon drippings in heavy skillet over medium high heat. Add chipped up squirrel meat and all other ingredients. Stir well and cook until onion is wilted. Serve with rice and biscuits. This is a good way to utilize older, tougher squirrels.

Variation: Add flour and water to cooking squirrels to make a fine gravy.

Marine Breakfast Recipe

Recipe for “Marine Breakfast”
(Serves 8 or two hungry Marines)
1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. Salt
Pepper (to taste)
8 slices of dry toast
Using a large skillet (12″-14″), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly.
Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a
boil and thickens (boil a minimum of 1 minute).
Serve over the toast. Salt & pepper to taste. “

Venison Bulk Sausage

3 pounds lean venison (trim off the fat, it can taste gamey and rancid quickly)
1 pound ground pork (70ish% lean if you are buying, use pork butt if you are grinding it yourself)
2 tablespoons Mortons quick tender
2 tablespoons brown sugar (light or dark, dark is better)
1 1/2 tablespoons ground sage
1 1/2 teaspoons freshly ground black pepper
1 to 1 1/2 teaspoons crushed red pepper flakes (depending on personal taste)
(note – you can use cayenne pepper powder in this, just reduce the amount by about 1/4 teaspoon)

Mix all the spices together well in a small bowl.

After grinding the meat to your preference, spread out on a baking sheet, sprinkle the spice mix on the meat and mix the spices into the meat. I suggest the baking sheet because it seems easier to me as I’m mixing the spices in by hand.

Shape into rolls, about a pound each (the recipe will make four) and freeze to store. The one you will have to keep out to have for breakfast the next day needs to rest in the refrigerator for 24 hours at least before use.

Cut into patties and fry.

You can also add 1 teaspoon thyme to this recipe for additional flavor.

Venison Roast and Vegetables

Venison Roast and Vegetables

Venison roast – 3 or 4 pounds works good, although with our deer here, sometimes I use a couple of smaller ones.
8 garlic cloves, chopped
1 to 2 tablespoons salt
2 tablespoon black pepper
2 tablespoons dried rosemary
1 tablespoon dried thyme
2 cups sliced carrots
2 cups sliced onions (I use 3, but we like onions)
3 cups quartered potatoes
Optional: a cup or two of mixed root vegetables – radishes, turnips, rutebagas (if you add these, increase the salt and pepper by 1 teaspoon salt and 1/2 teaspoon pepper.)

Place roast in the baking pan or dutch oven. Mix the garlic, salt, pepper, rosemary, and thyme together and sprinkle over the meat. Pile all the vegetables around the roast. Bake at 325 degrees for 2 1/2 hours or until meat is tender.

Pull the drippings out of the pan and place in a skillet or saucepan and turn the heat on medium. Add enough water to make 3 cups of liquid. Mix 3 tablespoons of cornstarch with 1/3 cup cold water in a small bowl. Slowly mix the cornstarch/water mix into the drippings and heat for ten minutes until slightly thickened.

Remember to make a pan of biscuits and dig in!

Rabbit Pot Pie

~ 1 rabbit, cut into serving pieces
~ water
~ vinegar
~ salt and pepper
~ flour
~ 2 medium onions, chopped
~ 2 carrots, diced
~ 3 potatoes, diced
~ pie crust or biscuits

Soak rabbit in equal parts of water and vinegar overnight.

Remove rabbit from water/vinegar mixture and dry. Season with salt and pepper to taste and roll in flour.

In a stew pot, large skillet or dutch oven, heat a little oil and brown the rabbit quickly on both sides.

Add enough water to cover the rabbit. Cover and simmer for 1 to 1 1/2 hours.

Add the onions, carrots and potatoes. Cover and simmer until carrots are tender.

Thicken the broth with flour. Use 2 tablespoons of flour for each cup of broth.

Pour into a greased baking dish and top with the pie crust or with biscuits.

Cook at 375 degrees until the crust is golden brown.

Batter Fried Squirrel

1 1/2 c. flour
2 tsp. baking powder
Dash of salt
Enough buttermilk to make thick batter
1/4 tsp. pepper

Soak squirrel overnight in salt water. Parboil squirrel until tender, salt to taste. Remove from liquid and drain on paper towel. Dip in batter and fry quickly in hot oil.

Southern Fried Squirrel (or rabbit)

1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.