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    You are in: Home / Cookbooks / The Wild Side ( or Main Course)...=)
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    21 recipes in

    The Wild Side ( or Main Course)...=)

    A collection of wild game and fish recipes... From "You catch it,I'll cook it,Barb"
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    Displaying up to 20 pages of results. To see all results, or register.

    Extra deer or moose meat? Try this.

    Recipe #22470

    Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!

    Recipe #33794

    A winter favorite!

    Recipe #55541

    Found this by request on a hunting site. If pressed for time, I think one could easily substitute a frozen pie crust dough and a can of chicken gravy in this dish.

    Recipe #46165

    Found this recipe for an outdoor safety class. Great backback fare for hiking, skiing and camping.

    Recipe #55540

    A friend of mine from Texas sent this one to me. Time consuming but well worth the effort! =)

    Recipe #62639

    I woke up this morning dreaming about trout and fiddleheads. I swear I could smell the brookies cooking. Fact: It's January, 20 below and snowing. Dream: May...Fish along an icy brook for a few 8 inch trout and then fill a creel with fiddleheads. Head home... cold, wet and hungry to cook up this "rite of spring" meal. Four more months.

    Recipe #109470

    This is simple fare--really a thick partridge/rice "stew". Serve with oyster crackers or crusty rolls.

    Recipe #79463

    Grandfather Chaplin's family lived in New Brunswick along the Miramachi River. This easy recipe came with him when he moved to Maine in the early 1900's. Elegant, simple and simply delicious. You may opt to lower saturated fat by omitting the butter when serving.

    Recipe #12381

    A spring ritual you might like to try...

    Recipe #28838

    After trying many recipes, I found this to be the best. My mother-in-law found this marinade in the Sunday paper for me years ago. Bless her!

    Recipe #19284

    Recipe #21649

    This is an easy way to cook a less tender or wild cut of meat... and makes its own gravy. Great for a family dinner or may be easily increased if putting on a meal for large groups of 50-100.

    Recipe #25349

    This is great shredded with chopped greens and served in tortillas or served as the main course with rice.

    Recipe #25508

    =0 I know... but don't knock 'em until you've tried 'em. =) =)

    Recipe #26227

    Simply the best sausage recipe we have tried. Great to make and freeze.

    Recipe #26627

    This savory dish allows the chicken to baste the partridge breasts while cooking. Great as a meal for some who like game and others who don't care for it. Serve extra stuffing on the side.

    Recipe #26920

    On the grill or simmered in a bit of water, these are tasty. Ground moose may be used in place of deer.

    Recipe #26658

    Aunt Jewel was a reknown woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for 2+ years. This make ten pints or 10 frozen pies.

    Recipe #42874

    A great rub mix to keep on hand for meat and vegetables! Store in am empty Parmesan container and shake it out when needed.

    Recipe #60049

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