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The Official: Hunting-Washington.Com Recipe Book

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Salisbury Steak - Duck

Breasts from two ducks (legs frozen with other legs for a curried leg feast later), grind.  I used the fine plate but the coarse one would work as well.

Stir in to taste:  garlic powder, onion powder, black pepper, Italian spice mix, and a splash of Worcestershire sauce.

Turn in powdered type bread crumbs to thicken it and make it moldable without sticking too much to your hands (3-5 T).

Form patties about 1/2 inch thick, roll in flour (seasoned ro not).

In a cast iron skillet, fry onions, peppers, mushrooms, etc. on med to med high heat, toss paties into olive oil and cook to desired doneness, crispy on the outside is good.

I made some brown gravy and boiled potatoes to go with it.

Serves three easily, could stretch to four.


1 lb. ground pork sausage
2 celery sticks, finely chopped
1 yellow onion, finely chopped   
1 ½ cups coarse ground or steel cut oatmeal (do not use rolled oats)
1 ½ cups bread crumbs
1 tsp. ground sage
1 tsp. ground thyme
1 egg
salt and pepper to taste

Cook sausage over medium high heat, breaking up the meat as it cooks.  Put cooked sausage into a large bowl (do not drain) and allow to cool.  Add remaining ingredients and mix thoroughly.  Place stuffing in the turkey and proceed with roasting the turkey.
Any extra stuffing can be placed in a greased, covered casserole dish and baked next to the turkey for about one hour.  Spoon some of the turkey drippings into the casserole for added flavor and moisture.

This is my wife's family recipe

Corned Goose (or venison)

4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast
2 quarts water
1/2 cup canning or pickling salt
1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)
5-6 whole peppercorns or 1 T. cracked black pepper
3 T. sugar
2-3 T. pickling spice
6 crushed garlic cloves
1 T. thyme (optional)
1 t. crushed red pepper flakes (optional)

Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut.

Note: The same recipe can be used for a 3-5 pound venison roast.


 (Beans that will even make Chili Heads happy)

 6-8 strips of bacon cut into 1/2 inch squares
 1/2 Medium onion, diced
 1/2 Bell pepper, diced
 1 - 2 Jalapeno Peppers, diced (seeding is optional)
 1 - 55 ounce can Bushs Baked Beans
 1-8 ounce can of pineapple chunks, drained
 1 Cup Brown Sugar, packed
 1 Cup ketchup
 1/2 - 1 Tbs. dry (ground) mustard

 Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno  pepper until tender.

 In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

 Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

 NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.


 With the Jalapenoħo pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

 To make this recipe Family Friendly, omit the Jalapenoħo pepper and the dry mustard.


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