Wild Game Cooking and recipes at iBeOutdoors.com

Scalloped wild turkey supper

Prep time: 10 min. Bake: 45 min

"you can use any leftover game bird or waterfowl"

1 pkg (4.9 oz) scalloped potates

1/8 tsp. poultry seasoning

1-3/4 cups boiling water

1 can of cream of chicken soup, undiluted

2 cups of cubed cooked wild turkey

1/2 cup schredded carrots

1/4 cup chopped celery

1/4 cup finely chopped onion

salt & pepper to taste

Set the potatoes aside. Place the contents of the sauce mix in a larege bowel, sprinkle with poultry seasoning. Whisk in the water & soup. Stir in the wild turkey, carrots, celery, onion and potatoes.Transfer to a 2-qt. baking dish. Bake, uncovered, at 400 degrees for 45-50 minuted or until veg's are tender. Yield: 4 servings

Sent in by Jackie C., in Georgia

Pheasant w/ Wild Rice

1 cup raw wild rice

1 can cream of chicken soup

1 can cream of mushroom soup

1 can mushrooms

2 1/2 cups water

Water chestnuts

2 pheasants, cut up, floured and browned

1 pkg. instant onion soup mix

Mix rice, canned soups, water, mushrooms and water chestnuts in 9x13 glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300 degrees.

Sent in by Helen M.,in Kansas

Great Grilled Duck

8 duck breast filets

2 tablespoons finely minced fresh rosemary leaves

1 tablespoon finely minced fresh thyme

2 large cloves of garlic finely minced

fresh ground black pepper

Soak duck breasts in a brine solution overnight. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. Add extra pepper if you prefer your duck spicy. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. Grill to desired doneness, we prefer medium-rare at our house. Slice the duck breasts into thin strips across the grain and serve with wild rice.

Sent in by Bud G., in Alabama

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side – repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

By Frank Faldo

Fish Recipes by Frank Faldo

These recipes are wonderful and they are old family recpies. Most of the fish were caught using the special Evening Secret for swarming fish, and catching them. Learn how you can increase your catches at http://www.eveningsecretfishing.com/specialsecret/Fish_Recipes.php

Armenian Baked Fish

3 lbs. whitefish-in the white fleshed bland fish may be substituted

3 fresh tomatoes or one small canned tomatoes

1 cloves garlic mashed

1 tbsp. flour

1 c. water

4 tbsp. minced parsley

1/2 cup olive oil

juice of 1 lemon

1 teaspoon salt

1/2 teaspoon pepper

fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pineapple Baked Chukar

Prep Time:20-25 min Cooking Time:45 min-1 hour Servings: 4-6

Recipe Coments: Easy and simple way to serve quail, cornish game hens. Serve with a rice pilaf and a simple green salad.

Recipe Instructions: Heat oven to 400 degrees. Arrange breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.

In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch. Pour pineapple and lemon slices over chuckar.

Baste with sauce. Bake until breasts are tender and juices run clear.

Then bake additional 15-30 minutes longer.

To serve arrange breasts and pineapple slices on platter. Strain sauce if desired, salt and pepper to taste.

Ingredients:

8 whole chukars (skin on)

1 (20 ounces) can sliced pineapples, drained and juice reserved

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon dried rosemary leaves

1 Tablespoon cornstarch

1 small lemon, thinly sliced

salt and pepper

Recipe Submitted By: Executive Chef Robert L Gamble of the Janesville Country Club.