Turtle BBQ Steak

3 lbs. turtle steak
6 limes
¼ cup of olive oil
½ teaspoon garlic powder
clove of garlic
dash of white pepper
salt and pepper to taste


Instructions:Clean and rinse the turtle well. Cut into steaks ½ to ¾-inch in thickness. Squeeze the lime juice into a 9-12" baking dish. Rub the cut lime into the steak, "you should get the oil of the peel into the steak". Rub the steaks with cut garlic clove, lightly sprinkle with salt and place them into the lime juice, refridgerate for 1 hour.

Remove from lime juice, brush with lots of olive oil, sprinkle with white pepper and garlic powder, add more salt if necessary. BBQ over hot coals until the steaks are tender.

A fresh green salad, corn fritters or hush puppies along with some herb rice are excellent compliments for BBQ turtle. ENJOY!!!

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Venison Sausage

5 lb. hamburger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)
Instructions:First day: Mix in a large bowl, cover and refrigerate.

Second day: Mix again and refrigerate.

Third day: Leave in refrigerator and do not stir.

Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.

Refrigerate or keep in freezer.

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Antelope Ginger Straps

2lb. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste

Instructions:Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides.

Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes.

Yield: Serves Four

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Bear Stew

2lbs. bear meat, cubed to 1 inch
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed

Instructions:Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.

Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

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Honey Roast Pheasant

1 pheasant
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional


Instructions:Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.

Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.

Bake at 350 degrees for 1 hour, basting frequently with the drippings.

This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.

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Fruit Duck Breast

5 Half Breasts of Duck, Boned
1/4 Cup Mushroom Caps
1 Tablespoon Vegetable Oil
1/4 Cup Orange Juice
2 Tablespoon Grated Orange Peel
1/2 Cup Can Peaches, Pureed
1/2 Cup Can Pineapple, Pureed
1/3 Cup Whipping Cream
1 Teaspoon Bacon Drippings
2 Tablespoon Butter
1/2 Teaspoon Chopped Fresh Garlic
1 Teaspoon Tomato Paste
1 Cup Chicken Broth
1 Tablespoon Clover Honey

Instructions:In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. When the oil is hot, add mushrooms and sauté for about two minutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. When the butter is melted add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce.Cook over low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve.

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BBQ Dove

Ingredients:
8 Birds of your choice
1-pound fresh bacon
½ cup Italian salad dressing
1 tablespoon paprika
1 teaspoon ground sage
½ teaspoon garlic powder
Salt and pepper


Instructions:Marinate birds in Italian salad dressing overnight. Pat dry, season with paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each bird with bacon slices. If you use more than one slice of bacon to cover the bird match the seams on the same side. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes.

Baked beans, stuffing, fresh vegetables, and bread of your choice would be an excellent complement for this entree. After your birds are done throw the bacon into your pot of baked beans for excellent seasoning. This recipe also works very well with Cornish game hens.

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