With this recipe, nobody EVER believes that it is #WILDTURKEY! It is so tender, tasty & melts in your mouth. And if you don't turkey hunt, not a problem, this recipe can be used with store bought #turkey breast also. #WildGame #Recipes #LegendaryWhitetails
A delectable mild yet flavorful #stroganoff, made with tasty fresh #rabbit. Everyone will enjoy this. I have even tempted #vegetarians with this and they loved it. This will serve 6 or 4 with some left overs. I enjoy it the next day more, after the flavor has permeated the #meat. A #fresh #baked #bread for dipping is suggested. #WildGame #Recipes #LegendaryWhitetails
Roasting a rabbit.1)brine 3hrs with mortons tender quick, 1c to 4c water... Add herbs penseys fox point, parsley, bouquet garni, marjoram, thyme, one lemon and fresh cracked pepper 2) preheat oven to 350 degrees 3) take rabbit out of brine and rub with 1/2 tsp each sage,basil,onion/ garlic powder, mrs dash,cracked pepper, Penzey fox 4) place 3 cups water in sauce pan and dissolve 4 chicken bouillon cubes. Add 1tsp soy sauce 5)place in roast pan add liquid cover,cook at 350 for 21/2 to 3hrs.
Venison Taco Pie: 1 lb ground venison 1 cn 11 oz Mexicorn, drained 1 cn (8 oz) tomato sauce 1 envelope taco seasoning 1 tube (7½ oz) buttermilk biscuits 1 c shredded cheddar cheese 1. In lg skillet, cook venison over med heat. Stir in corn, tomato sauce & taco seasoning. 2. For crust, press biscuits on an ungreased 9" pie pan. Bake at 350 for 5 min. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 min, until filling is bubbly & biscuits are golden brown. Let stand for 5 min