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B IG G AME - D EERM AIN D ISHESPeppered Venison Steak2 to 3 pounds venison1 large onion, chopped1 large bell pepper, chopped2 cans mushroom soup2 cans waterSalt to tasteBrown venison in small amount of shortening. Sauté onion and pepper in the drippings. Add enough flour to drippingsto make a brown gravy. Use soup in the gravy, instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook 8 to 10 hours on low.Mamie Rivenbark (Jimmy)Division of Law Enforcement, NCWRCVenison Stew2 pounds venison, cubedSeasoned flour2 tablespoons bacon drippings6 cups boiling water2 teaspoons salt½ teaspoon pepper2 tablespoons flour4 medium potatoes, diced4 carrots, diced4 onions, dicedCut venison into 1-inch cubes. Roll in seasoned flour and brown in bacon drippings in a heavy skillet. Add boilingwater, salt and pepper to the browned meat. Cover and simmer 2 to 3 hours. Add diced vegetables and cook until tender.Using 2 tablespoons of flour moistened with water, thicken the remaining liquid. This can be made in a crockpot orlarge dutch oven.Susan Sharpe (Terry, retired)Division of Wildlife Management, NCWRC10Game & Fish Recipes - N.C. Wildlife Resources Commission2

B IG G AME - D EERM AIN D ISHESBoy Scout Special1 to 1½ pound venison, ground3 to 4 large potatoes, washed and sliced with peeling left on1 to 2 medium onions, sliced5 to 6 carrots, dicedWorcestershire sauce to tasteSalt and pepper to tastePreheat oven to 400 degrees. Form ground venison into patties (not too tightly packed). Place venison patties on aluminum foil. Place onions, potatoes and carrots on top of patties. Add salt and pepper and sprinkle with Worcestershiresauce. Wrap aluminum foil around very tightly and cook about 45 to 60 minutes.Susan Sharpe (Terry, retired)Division of Wildlife Management, NCWRCVenison Stroganoff2 pounds venison steakFlour and saltButter2 cups fresh mushrooms, sliced1 cup onions, chopped2 tablespoons butter2 tablespoons flour2 to 3 tablespoons tomato paste2 cups cold beef stock or broth1½ to 2 cups sour cream3 tablespoons sherry or red wineCut venison in to ¼-inch strips and salt and flour. Heat a large, heavy skillet. Add butter and place steak strips inskillet. Brown quickly on all sides. Add mushrooms and onion and cook 3 to 4 minutes until onion is barely tender.Remove meat and add butter to pan drippings. Blend in flour, tomato paste and beef stock. Stir until thickened. Returnmeat to skillet and stir in sour cream and sherry or wine. Heat briefly. Serve over egg noodles or rice.Curtis WootenDivision of Conservation Education, NCWRCGame & Fish Recipes - N.C. Wildlife Resources Commission11

B IG G AME - D EERM AIN D ISHESCajun Run Stew1 to 1½ pound venison stew meat½ cup seasoned flour3 tablespoons olive oil1 garlic clove, minced2 cups water1 beef bouillon cube½ cup tomato juice¼ cup port wine1 teaspoon lemon juice1 teaspoon A-1 Steak Sauce½ teaspoon thyme4 small onions, chopped4 carrots, chopped4 potatoes, quartered1 cup celery, choppedSalt and pepper to tasteFlourPlace stew meat and seasoned flour in plastic bag and shake until meat is coated. Heat oil in large, deep skillet or dutchoven on medium high heat, brown meat on all sides, adding more oil, if necessary. Add garlic and fry 1 minute. Addwater, bouillon cube, tomato juice, port wine, lemon juice, steak sauce and thyme. Cover and simmer 1 hour. Add allvegetables and simmer another hour or until meat and vegetables are tender. Add salt and pepper to taste. Add flour topan juices to thicken gravy.Jennifer Edwards (Bill)Division of Wildlife Management, NCWRCDeer Pizza2 to 3 tomatoes, diced or sliced1 red bell pepper (cut into pieces or strips)1 pint jar pressure canned or cooked and shredded deer meat (See page 14 for instructions on canning wild game meat.)2 cups shredded cheese1 Boboli premade wheat crust½ jar pizza saucePreheat the oven to 400 degrees. Heat the deer meat in a skillet and season to taste. Spread the sauce over the crust.Top with deer meat, veggies and cheese. Bake for 12 to 15 minutes.Becky Jones (Mark)Division of Wildlife Management, NCWRC12Game & Fish Recipes - N.C. Wildlife Resources Commission2

B IG G AME - B EARM AIN D ISHESBear Barbeque3 to 4 pound bear roast½ cup ketchup or chili sauce½ cup water1 garlic clove, chopped1 onion, chopped2 tablespoons barbeque sauce3 tablespoons Worcestershire sauceBear Fast FactsAccording to the USDA website, a3½-ounce serving of bear meat contains 161 calories; 20.1 grams of protein; and 8.3 grams of fat. Bear meatcontains more iron than most meats.It also provides more than 10 percentof the daily value of thiamine, morethan 20 percent of niacin and morethan 50 percent of riboflavin.Combine first six ingredients in a bowl and set aside.Preheat oven to 350 degrees. Cook bear roast about 2 hours or until done. Add water to pan, turn off oven and let roaststeam until oven is cooled. Slice meat and serve with sauce.Mike StephensDivision of Law Enforcement, NCWRCBear Roast3 to 5 pound bear roast5 or 6 carrots, sliced5 or 6 potatoes, quartered1 large onion, quarteredSaltPepperPreheat oven to 350 degrees. Wash and clean roast thoroughly. Place in an ovenproof dish and add carrots and potatoes. Salt and pepper heavily. Add onion and water. Cook slowly about 4 to 5 hours on low-to-medium heator until done.Mike StephensDivision of Law Enforcement, NCWRCGame & Fish Recipes - N.C. Wildlife Resources Commission13

B IG G AMEC ANNING W ILD G AME M EATWild game meat can be preserved just like vegetables in glass canning jars. Properly prepared meat will keep for yearsand not be subject to freezer burn or power failures that destroy frozen meats. (This recipe for meat requires a differentcooking time and steps compared to canning fish, which is described on page 41.)1. Cut deer meat into thumb-sized chunks being sure to remove all fat, gristle, etc.2. Wash pint-sized glass jars and place the jars in a 170 degree oven for 8-10 minutes.3. Place the new canning lids in a small pot of water and heat to a slow boil. Continue boiling while canning. Havecanning rings at ready.4. Fill pint-sized canning jars with deer meat to within 1 inch of the top of the jar. Pack tightly. Add ½ teaspoon ofsalt and ½ beef bullion cube and enough hot water to fill jar to within 1 inch of the top. Run knife around insideedge of jar to release air bubbles.5. After filling each jar, place canning lids (hot lids from boiling water) and rings on jars (warm jars from a 170 degreeoven). Tighten rings.6. Place the jars in a canner on stovetop. Add water inside of the canner until it reaches about ½ way up on the jars.Seal canner lid tightly.*7. Cook at medium temperature using 10 pounds of pressure until pressure valve on canner “jiggles.” Cook for 75minutes after canner “jiggles.”8. Turn off the stove and allow the canner to cool for 60 minutes while sitting on stove eye. Remove jars and place ona cloth towel to await “sealing.” You should hear jars develop pressure seals (“pop”) within a few hours. You willsee a dented lid on sealed jars.This recipe works for deer, pronghorn, elk and other red meats. Quail, pheasants, grouse and white-meated game birdscan be canned using chicken bullion to replace beef bullion.The meat will be fully cooked and only needs to be heated when the jar is opened. It will be the consistency of potroast and is excellent for cooking soups and casseroles, making deer and gravy with rice, eating on sandwiches, orserving as a topping for pizza. (Becky Jones’ Deer Pizza, on page 12, is a nice recipe to try with the canned venison.)* Be sure to follow safety procedures designed for whatever pressure canner you are using, as canners can ejectscalding hot water if used improperly. Also, follow directions to ensure proper sealing of meats for the type ofpressure canner you are using.Bonita Jones, Becky Jones & Mark JonesDivision of Wildlife Management, NCWRC14Game & Fish Recipes - N.C. Wildlife Resources Commission2

S MALL G AMES ALADS & S TARTERSFried RabbitSoak cut-up or whole young rabbit overnight in salted water. Removefrom water, pat dry and place quarters or smaller pieces in a bowlwith one egg. Mix with egg and add flour until batter covers pieces.Fry in shortening or oil in a covered pan on medium heat. Removethe cover for the last 15 minutes and finish cooking.Rabbit Fast FactsRabbit is one of the lowest in fat of allgame meats. According to the USDA,a 3½-ounce serving contains 114calories; 21.8 grams of protein andonly 2.3 grams of fat. One servingprovides 40 percent of the daily valuefor men and 18 percent for women.One serving of rabbit meat alsoprovides more than 40 percent of thedaily value of niacin.Flonia Brooks (aunt, Melvin Jones, retired)Division of Administrative Services, NCWRCRabbit Salad2 to 3 cups cooked rabbit (cut up in pieces)4 hard-boiled eggs (chopped)¾ cup chopped celery½ cup chopped sweet pickles½ cup salad dressing (add more if needed)Salt and pepper to tasteMix all ingredients together.Jean Smith (Bill, retired)Division of Engineering Services, NCWRCGame & Fish Recipes - N.C. Wildlife Resources Commission15 2

S MALL G AME - R ABBITM AIN D ISHESBarbeque Rabbit2 rabbits1 cup water1 cup vinegar½ cup butter or margarineSalt and pepper to tasteSoak rabbits overnight in salted water. Preheat oven to 350 degrees. Place rabbit pieces in roaster or covered pan,add all ingredients and cook for 1½ to 2 hours (larger rabbits take longer). Add Texas Pete or favorite barbequesauce last 15 minutes, if you prefer.Flonia Brooks (aunt, Melvin Jones, retired)Division of Administrative Services, NCWRCRabbit Pie2 cups cooked rabbit, cut up⅓ cup margarine⅓ cup all-purpose flour2 cups chicken broth1 cup milk½ teaspoon saltDash pepper1 10-ounce package frozen peas and carrots1 cup cubed, cooked potatoesPastry for 9-inch double crust pie (can use frozen pie crusts)Preheat oven to 400 degrees. Melt butter in a saucepan. Stir in flour until well blended. Gradually add broth, milk,salt and pepper. Cook until thickened. Fold in vegetables and rabbit. Line an oblong 2-quart baking dish with pastryif a bottom crust is desired. Pour in rabbit mixture. Cover with top crust, seal edges and cut vents for steam.Bake for 30 to 40 minutes.Ed Jenkins (retired)Division of Conservation Education, NCWRC16Game & Fish Recipes - N.C. Wildlife Resources Commission2

S MALL G AME - S QUIRRELM AIN D ISHESFricasseed Squirrel (rabbit also works well)1 squirrel, dressed and cut into 6 or 7 pieces½ cup flourSalt and pepper3 slices of baconInstant meat tenderizer½ medium-sized onion, chopped or sliced1½ cups of chicken brothSquirrel Fast FactsLike other game meats, squirrel meat islow in fat. According to the USDA, oneserving of squirrel meat (3½ ounces)contains 120 calories; 3.21 grams of fat83 milligrams of cholesterol; and 22grams of protein.Excellent flavor pairings with squirrel:bacon, lemon juice, sour cream, arugula and other bitter spring greens andearthy root vegetables.Sprinkle meat liberally with tenderizer and set aside. In a medium orlarge skillet, fry bacon until crisp, remove and drain. Salt and pepperpieces of squirrel to taste; dredge in flour and brown quickly in hot bacon fat. Reduce heat, and add onions and cookuntil tender but not brown. Stir in crumbled bacon and chicken broth, cover and simmer over low heat until meat istender (about 1 hour). Serve over rice.Curtis WootenDivision of Conservation Education, NCWRCSquirrel Stew6 to 9 squirrels2 onions quartered1½ quart canned tomatoes2 tablespoons sugar2 teaspoons pepper blend2 cups water2 bay leaves6 medium potatoes½ cup Worcestershire sauce2 teaspoons chicken rub2 tablespoons butter2 pounds baby lima beans1 pound whole kernel corn2 teaspoons Tabasco saucePlace squirrels in a pressure cooker and sprinkle with chicken rub. Add water, onion and bay leaves. Cover and cookunder 15 pounds pressure for 20 minutes. Reduce pressure immediately and let squirrel pieces cool. Remove meatfrom bones. Place meat and stock in a large, deep pot and add tomatoes, potatoes, corn, lima beans, butter, sugar,Worcestershire sauce, Tabasco sauce and pepper blend. Cook until potatoes are tender.Wib OwenN.C. Forest Service, N.C. Dept. of AgricultureGame & Fish Recipes - N.C. Wildlife Resources Commission17 2

S MALL G AME - R ACCOONM AIN D ISHESRaccoon with Sweet Potatoes1½ tablespoon saltSoda water to cover meat1 raccoon, cleaned, skinned and boned (cut into pieces, if desired)1 cup chicken broth5 sweet potatoesPepperSageRaccoon Fast FactsRaccoon meat is a dark meat andoften will taste more “gamey” thanother wild game meats. Remove thelymph glands before cooking.According to the USDA, a 3½-ounceserving of raccoon meat has 217calories; 12.32 grams of fat; 82 milligrams of cholesterol and nearly 25grams of protein.Preheat oven to 350 degrees. Mix salt into soda water. Soak raccoonmeat in the mixture overnight. Remove from water and wash twice. Boilraccoon until tender. Place in bread pan with sweet potatoes and cover with broth. Season to taste with salt and pepper.Bake until brown (about 35 minutes).Harlan Hall (retired)Division of Wildlife Management, NCWRCFricasseed Raccoon1 raccoon1 cup flour2 tablespoons salt½ teaspoon pepper¼ cup fat (or oil)3 cups brothClean raccoon and remove all fat. Cut into 10 or 12 serving pieces. Rub with salt and pepper and roll in flour. Cook inhot fat until brown on all sides. Add broth, cover and simmer for 2 hours or until tender.Randy Wilson (retired)Division of Wildlife Management, NCWRC18Game & Fish Recipes - N.C. Wildlife Resources Commission2

S MALL G AME - O THERM AIN D ISHESRoast Opossum1 opossum1 tablespoon salt⅛ teaspoon pepper6 to 8 slices bacon1 quart waterStuffing1 tablespoon fat1 large onion, choppedOpossum liver (optional)1 cup bread crumbs¼ tsp. Worcestershire sauce1 hard-boiled egg½ teaspoon salt¼ cup waterOpossum Fast FactsOpossum has musk glands that mustbe removed when it is cleaned. Itdoes not have strong flavored orsmelly fat, although most cooksremove all the body fat. This is bestdone by chilling first to harden thefat, making it easier to pull off. According to the USDA, a 3½-ounceserving has 220 calories; 10.16 gramsof fat; nearly 30.07 grams of protein;and 128 milligrams of cholesterol.Preheat oven to 350 degrees. Rub cleaned opossum with salt and pepper. Put fat in skillet and brown onion in it. Addthe chopped opossum liver and cook until tender. Add bread crumbs, Worcestershire sauce, egg, salt and water. Mixthoroughly and stuff opossum. Truss it as you would a fowl. Place in a roasting pan. Lay bacon across the back. Pour1 quart of water into the pan. Roast uncovered until tender (approximately 2½ hours). Baste every 15 minutes.Randy Wilson (retired)Division of Wildlife ManagementWhistle Pig Delight1 young groundhog3 apples halved1 can sliced pineappleSaltPepperPreheat oven to 300 degrees. Clean groundhog thoroughly, leaving whole. Parboil until meat begins to get tender. Remove and stuff with apples. Garnish with salt and pepper. Toothpick pineapple rings all over the groundhog and placein a “brown’n bag.” Cook until “whistler” is browned.Bobby MaddreyDivision of Wildlife Management, NCWRCGame & Fish Recipes - N.C. Wildlife Resources Commission19 2

S MALL G AME - O THERMuskrat & BeaverFast FactsM AIN D ISHESFried Muskrat1 young muskrat1 egg¾ cup milk1 cup flour1 teaspoon salt⅛ teaspoon pepper3 tablespoons fat1 tablespoon waterCut muskrat into serving size pieces and soak 8 to 10 hours in cold, saltwater (1 tablespoon salt to 1 quart water). Parboil 15 to 20 minutes, drainand wipe dry with damp cloth. Combine egg, milk, salt and flour to makea smooth batter. Dip meat in batter, drop into hot fat and brown on allsides. Add water to the skillet. When brown, reduce heat, cover and cookslowly until tender (about 1½ hours).According to the USDA, a 3½-ounceserving of muskrat meat contains 162calories, 8.1 grams of fat and nearly21 grams of protein.A 3½-ounce serving of beaver meatcontains 146 calories, 4.8 grams of fatand more than 24 grams of protein.Randy Wilson (retired)Division of Wildlife Management, NCWRCRoasted Beaver1 beaver½ stick margarine3 cups water1 tablespoon saltPepper to tastePreheat oven to 350 degrees. Clean and dress beaver. Remove ALL visible fat. Rub beaver with margarine outside andinside the cavity. Salt and pepper. Place in large roaster with 3 cups water. Cook covered until tender, approximately 3to 4 hours. If beaver is not brown, remove lid and broil for a few moments.(Beavers are also good barbequed slowly over coals.)Susan Sharpe (Terry Sharpe, retired)Division of Wildlife Management, NCWRC20Game & Fish Recipes - N.C. Wildlife Resources Commission2

F OWLS ALADS & S TARTERSSwan Oven Jerky*Note: Store jerky in a cloth sack or jar with holes in the lid.Rib meat works best. Cut strips ¼” thick and 5-6” long.Marinade (for 1 to 1½ pound meat)⅓ cup soy sauce¼ cup Worcestershire sauce¼ cup A-1 Steak Sauce1 teaspoon onion powder½ teaspoon black pepper1 teaspoon fresh garlic (minced); or ½ teaspoon garlic powderWild Fowl Rub½ of 26-ounce box of salt (13 ounces)2 ounces black pepper2 ounces crushed red pepper2 ounces garlic powder2 ounces chili powder2 ounces Accent Mix together and rub on bird; worksbest if bird is dry.Bill CollartDivision of Inland Fisheries, NCWRCMarinate strips 8 to 12 hours. Keep the meat covered well with marinade. Stir occasionally.Place foil on bottom of oven to catch drippings. Place strips directly on oven rack. Cook strips at 165 degrees for 7 to 8hours. Keep oven door ajar. DO NOT TURN STRIPS OF MEAT.Wib OwenN.C. Division of Forest Resources, NCDENR*See Jerky Fast Facts on page 5 for more information on preparing jerky in the oven.Charcoal Doves1 stick margarine, melted1 cup vinegar1 red pepper, chopped12 to15 doves, cleaned and dressedCombine margarine, vinegar and red pepper. Dip doves in sauce and cook over hot coals, basting until done.Genevieve Barnes (Grady, retired)Division of Wildlife Management, NCWRCGame & Fish Recipes - N.C. Wildlife Re

All recipes featured in this document are favorites of the individuals who submitted them, having been prepared many times over the years. Many of the recipes have been tweaked to suit the tastes of the individual cooks. For this reason, cooks should feel free to experiment with the ingredients, as well as th