Just follow ingredients on Sloppy Joe meal and substitute ground venison for the beef

For some reason, I always think of a cool, fall morning whenever I make this gravy. It just seems to smell up the whole place, especially when I'm relaxing out in the woods.

3 heaping tablespoons shortening

1 lb. venison sausage

4 heaping tablespoons self-rising flour

Salt and pepper to taste

Sweet milk

On medium heat in a heavy frying pan, brown the sausage in the shortening. Reduce the heat to medium low and stir in the flour one spoonful at a time. Add sweet milk until the gravy reaches the desired consistency. Stir constantly. Add salt and pepper and reduce heat to warm. Cover the pan and have another cup of coffee while the toast or biscuits get done.

HELPFUL HINTS: A small can of evaporated milk mixed with the sweet milk gives the gravy a richer flavor. I like to brown sausage ahead of time and freeze it in Ziploc bags. It's great sprinkled over pancake batter, in scrambled eggs, or added to grits and cheese. There ain't no way I can explain how to make homemade biscuits. I watched Mom make them for years, and I still had to practice, practice, practice. She doesn't use a biscuit cutter, so her dough isn't quite as stiff, making it harder to get the consistency just right. Canned biscuits aren't nearly as good, but they do come in handy.

If you love meat loaf, but don't want to heat up the kitchen with the oven, try this one. Check the hints below for other cooking methods.

1 lb. ground venison

1 medium onion, diced

3/4 cup diced bell pepper

Black pepper to taste

1 teaspoon Adolph's seasoned meat tenderizer (or salt will do)

1 egg

3 slices of bread

(1) 8 oz. can tomato sauce

Ketchup for topping

1 tablespoon oil or shortening

Combine everything except the ketchup. Mix well. Heat oil or shortening in a heavy frying pan over medium heat. Shape meat mixture into a big patty about two inches thick, and place in pan. Top with ketchup, cover pan, and cook on medium low heat for 45 minutes.

HELPFUL HINTS: Make up a few individual patties from the meat mixture. Place each on heavy duty foil, and cover with ketchup. Freeze the patties before closing them up tightly. Cook the packets on the grill while camping. To bake in the oven, lightly grease a pan and bake at 375 degrees for about 45 minutes. If someone in your bunch doesn't like "green stuff," don't mix the bell peppers in with the meat. Put them on the bottom of the pan or foil. You can scrape them off later. Also, don't forget to sop up the gravy with a few slices of garlic bread

Grilled Ham-Sho-Roast

1 Deer ham, shoulder, or roast

1 medium onion, cut into large pieces

Seasoned salt and pepper

1/4 cup La Choy* soy sauce

1/4 cup Worcestershire sauce

8-10 Beef bouillon cubes

Potatoes, peeled and quartered

Carrots, peeled and cut into pieces

Celery, cleaned and cut into pieces

Raw bacon strips

Remove as much fat as possible from the meat, and rub it down generously with seasoned salt, pepper, soy sauce, and Worcestershire sauce. Place it in a 9 X 13 baking pan. Add two cups of water, the bouillon cubes, and some extra sprinkles of soy sauce, Worcestershire sauce, seasoned salt, and pepper. Add the onions. Cover the top of the meat with strips of bacon, and seal the pan with aluminum foil. Place the pan on a gas, charcoal, or wood-burning grill. Lower the lid, and cook for several hours. Check the pan every so often to see if you need to add more water. When the meat gets tender, add the vegetables, replace the foil, and continue cooking until the vegetables are done. Remove the meat and vegetables. Thicken the gravy, or serve the roasted meat au jus. Either way, it's great!

HELPFUL HINTS: When cooking venison in a liquid mixture, it's okay for it to be well done. In fact, this preparation method totally alters the texture of the meat when cooked to the fall-apart stage. This is a recipe that can be put on in the morning and pretty much forgotten about, except for adding a little water to the pan or a little fuel to the fire. I've prepared it several times while camping. To thicken the gravy, you can add instant potato flakes or a mixture of flour or cornstarch and water, stirring constantly to dissolve any lumps, or you can use a tea strainer.

1 pound ground venison

1 large onion, chopped

1 small bell pepper, chopped

Salt to taste

1 tablespoon black pepper

1 tablespoon cayenne pepper

3 tablespoons chili powder

1 bay leaf

1 6-oz. can tomato paste

1 15-oz. can diced tomatoes

2 15-oz. cans dark red kidney beans

Water

Cornmeal

Drag out the biggest pot you can find, and brown the venison in just a smidgen of grease. Add all the other ingredients except the meal. Save that for later. Stir everything well, and add enough water so that it looks kind of soupy. Simmer uncovered on medium-low heat, stirring occasionally. After a few hours, the chili should be done, but you still have to add the meal. Its purpose is to thicken the broth, but it also gives this dish a different texture. Cook everything for another hour or so, then get out the fire extinguisher and the Rolaids...you'll need them both!

HELPFUL HINTS: Cooking the chili uncovered also helps it thicken. Make sure that you don't cook it too fast, or it may stick to the bottom of the pan. Check the mixture occasionally to see if you need to add more water before the final stage.

10 thinly sliced tenderloin medallions

10 thin slices of green or red tomatoes

2 slices of American cheese (quartered to make 10 pieces)

1 egg, slightly beaten with 1/8 cup of cold water

Seasoned salt to taste

Spicy brown mustard

1 tablespoon oil or shortening

2 ten-count cans biscuits

Preheat oven to 350 degrees. Lightly season the tenderloin with seasoned salt, and fry it quickly in the oil or shortening. Set aside on paper towels to drain. On a lightly floured surface, roll out the canned biscuits as thin as possible. Place one slice each of venison, onion, tomato and cheese onto a biscuit. Top with another piece of dough, and press the edges together with the tines of a fork. Brush the tops of each venison puff with the egg mixture; then sprinkle them lightly with seasoned salt. Bake until the biscuits are golden brown. When they're done, top each one with spicy brown mustard

HELPFUL HINTS: Make up a batch of these the night before, and store them in the refrigerator until you get home from work . . . supper in about 15 minutes! Venison Puffs can also be baked on the grill. Most gas grills have dual flames, so light the left side only and set the control on low. Place the pan on the highest rack of the right side. It's just like putting them into an oven. Great for camping trips! For a little variety, try experimenting with different types of dough and other types of cheese.

1 lb Ground venison

1/4 lb Ground pork

1/2 c  Minced onion

1/2 c  .. to 3/4 bread crumbs

1 ts Worcestershire sauce

1 Egg

1/2 c Flour

2 ts Beef bouillon granules

1/2 ts Pepper

1/2 ts Salt

1 c  Sour cream

1/4 c  Oil

3/4 ts Paprika

  1. Combine venison, pork, onion, bread crumbs,

  Worcestershire sauce, egg, beef granules and

  pepper well. Shape into small meatballs; brown.

  Remove from skillet; set aside. 

  2. Mix flour, paprika and salt; stir into

  drippings in pan. Add about 2 1/4 cups water,

  stirring. Return meatballs; cook until tender,

  about 20 minutes. Remove from heat; stir in sour

  cream until blended. 

  Note: To use for fondue, add 1 teaspoon flour to

  mixture.

The flavor of apples compliments wild game. This recipe uses apple cider to enhance the flavor of venison roast as well as provide some acidity for tenderizing.

Ingredients

3 pound (approx.) venison shoulder roast

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon allspice

2 tablespoons shortening

1 cup apple juice

1 cup bouillon

1 cup celery, 2" pieces

3 medium potatoes, quartered

4 carrots, cut in 3" pieces

1 teaspoon thyme

Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make more gravy.

Ingredients

3 pounds venison stew meat

3 tablespoons vegetable oil

1 1/2 cups water

1/2 cup beer

2 envelopes

onion gravy mix

1 tablespoons brown sugar

1 bay leaf

1/4 teaspoon ground thyme

6 carrots cut up

1 cup frozen peas

Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes. Makes six servings.

 Yield: 4 servings

  4 lb Ground venison

  4 lb Ground pork

  2 tb Salt

 2 t  Black pepper

  3/4 t  Mace

  1/4 t  Nutmeg

  1/4 t  Cloves

  1/2 t  All-spice

  1/2 t  Garlic powder   

  Mix venison and pork together.  Add approx. 1/2 cup hot water to meat to

  gain  desired texture for sausage press. Add spices and mix well.

This recipe makes two pot pies, one of which may be frozen.

CRUSTS: You'll need two packages of frozen deep-dish pie crusts, making four crusts in all. Thaw them about 15 minutes before you're ready to fill them. The two top crusts should be removed from their tin pans, allowing them to flatten out while thawing. Once thawed, prick the bottom crusts several times with a fork.

FILLING:

1 pound lean venison, cut into small pieces

1 medium onion, chopped

2 stalks celery, chopped

8 chicken bouillon cubes

1/8 teaspoon poultry seasoning

6-8 cups of water

Salt and pepper to taste

4 hard-boiled eggs, grated

1 15-ounce can peas & carrots, drained and rinsed in cold water

Simmer the first seven ingredients in a large pot until the venison is tender. Remove the meat with a slotted spoon, and combine it with the peas and carrots. Fill the crusts, then top with the grated eggs.

SAUCE: Dissolve two tablespoons of cornstarch in 1/2 cup of hot water. Slowly add the mixture to the simmering broth, stirring constantly. If necessary, add more cornstarch until the sauce reaches the desired consistency. Pour the sauce over both pies, add the top crusts, and cut a few slits in the dough to allow steam to escape. Dot with butter and bake at 350 degrees for an hour, or until the crusts are golden.

HELPFUL HINTS: Should you have any of the ingredients left, let them cool; then store them in plastic bags in your freezer to be used in other soups or stews.

 Venison Salami

5 lb Venison Hamberger ground with no added fat

5 ts Morton's Tender Quick Salt

3 1/2 ts Mustard Seed (to taste)

2 1/2 ts Garlic Salt (to taste)

1 ts Hickory Smoke Salt

Mix ingredients in large bowl and refrigerate, covered with plastic wrap. Remix daily for 3-4 days.

On the 5th day, form into rolls of about 2 lbs. each 1 1/2-2" in diameter. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying.

If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees.

Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice

20 Venison chops

6 oz Beer

1 lg Onion, chopped

4 Pats of butter

2 oz Garlic

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.  

Ground Venison Jerky

5# ground venison (may substitute ground beef)

1/4 c. of Tenderquick (a commercial dry brine found in most grocery stores)

2 Tbs. black pepper

2 Tbs. garlic pepper

2 Tbs. marjoram

3 Tbs. accent

4 Tbs. Worcestershire Sauce (Lea and Perrins)

1/2 Tbs. cayenne pepper

Mix ground meat and seasonings. Roll out on wax paper to fit your smoker to 1/8" thick.

Smoke for 2 hours at 140F. Remove from smoker and blot excess fat with paper towel. Flip meat over on new wax paper.

Smoke for 1 hour more at 140F. Remove jerky. Cut into strips and serve.

Yield: 3# jerky

EXPERIMENT WITH YOUR OWN SEASONINGS

Try garlic, onion, and hot chiles

One way to prepare for the archery deer season is to use up any venison left in your freezer. Odds are you've got a package or two of ground venison back in the corner. Well, here's a great way to make use of it.

Baked Venison Spaghetti

3 pounds ground venison

6 cups tomato puree

1 teaspoon salt

1 teaspoon black pepper

1 (16-ounce) package spaghetti

5 (1-ounce) slices American cheese

7 thin slices processed cheese spread

Brown venison in skillet over medium heat, stirring to crumble. Drain excess grease. Add tomato puree, salt and black pepper. Simmer, covered, while spaghetti cooks.

Prepare spaghetti according to package directions until tender. Drain, rinse in cold water for 5 minutes, and drain again.

Tear American cheese into small pieces, add to meat sauce and simmer for 15 minutes, stirring occasionally. Place spaghetti in large buttered steel bowl. Add meat sauce and mix well. Pour into 13x9x2-inch baking pan. Top with cheese-spread slices. Bake at 350 degrees for 1 hour. Serve with French bread.

Serves 6

1 lb Spicy venison sausage

2 ts Onion salt

2 ts Garlic salt

1 cn 16 oz. whole tomatoes

1 cn 15 oz. tomato sauce

3 tb Dried parsley flakes

1 ts Sugar

1 ts Basil leaves

2 ts Salt

1 cn 8 oz. mushroom pieces

6 Uncooked lasagna noodles

1 pk 16 oz. pkg ricotta cheese

1/2 c Parmesan cheese

1 1/2 ts Oregano leaves

2 c Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.  

1 lb Boneless Elk/Deer round steak

1/4 c Flour

2 tb Margarine or butter

1/2 c Boiling water

1 ts Salt

2 Or 3 green peppers

1/2 c Pineapple chunks

---SAUCE---

2 1/2 tb Cornstarch

1/2 c Pineapple juice

1/4 c Vinegar

1/4 c Sugar

1 1/2 tb Soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all sides in hot fat. Add water and salt. Simmer gently until meat is tender. Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pineapple chunks to browned meat.

SAUCE: Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until sauce is clear and thick. Pour sauce over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice

For the topping, you will need about four cups of creamed potatoes. I usually use five or six medium-sized potatoes, cooked and mashed ahead of time. It won't matter if they get cold. You'll also need to grate a 12-ounce block of New York Extra Sharp cheese.

1 Pound Ground Venison 1 Large Onion, Diced 1 Tablespoon Oil or Shortening 1 Clove Garlic, Crushed 1 (4-1/2) Ounce Jar Sliced Mushrooms 2 Teaspoons Soy Sauce Salt and Pepper to Taste.

Preheat oven to 325 degrees. Brown the venison, onion, and garlic in oil. Add the mushrooms, soy sauce, salt, and pepper. Simmer until the mushrooms are heated through. Transfer the mixture to a deep casserole dish, then add a layer of cheese. Spread the top with creamed potatoes, and top with the rest of the cheese. Bake for about 30 minutes, letting the cheese brown just a little. It's great served on top of toast or garlic bread.

HELPFUL HINTS: This is a good recipe to prepare on Sunday and store in the refrigerator for supper the next night. That way, when you get home from work tired and hungry on Monday, all you have to do is slide it in the oven while you relax and catch your breath. I would, however, suggest that you make sure to preheat the oven since the casserole will be cold. Also, lower the temperature to 275 degrees and increase the cooking time to about an hour. For variety, add a can of mixed vegetables (drained and rinsed in cold water). You might even like to try adding some diced bell peppers and sliced black olives

4 Lean Venison Steaks, 1/2-Inch Thick 2 Cans Cold Pepsi Salt Pepper Poultry Seasoning 1/2 Teaspoon Soy Sauce 1 Medium Onion, Chopped

Self-Rising Flour

3 Tablespoons Oil or Shortening

Lay the steaks out in a deep baking pan. Season both sides generously with salt, pepper, and poultry seasoning. Cover the meat with the cans of Pepsi. Add the soy sauce, and stir it into the liquid. Refrigerate for about two hours.

Remove the meat from the marinade, and place it on a plate. Season both sides again with salt, pepper, and poultry seasoning. Roll the steaks in flour. Using a long-handled fork, transfer the meat to a heavy frying pan in which you have heated the oil or shortening to a fairly hot temperature. If the grease is too cold, the batter will fall off the meat before it gets done. Once the steaks are in the pan, surround the meat with onions, cover, and fry each side for about three minutes, or until the flour is golden brown. Remove the steaks, and keep them hot. Meanwhile, stir two tablespoons of flour into the shortening; and brown it for just a few seconds. Add the remainder of the marinade, stirring constantly, until you reach the desired consistency. Serve the hot gravy over mashed potatoes or biscuits

4 large red bell peppers

1 small, finely chopped onion

1 pound ground venison

6 slices raw, finely chopped bacon

4 tablespoons bread crumbs

1 egg, slightly beaten

1 tablespoon oil or shortening

Salt and pepper to taste

Cut the tops off the red peppers and set aside. Scoop out the seeds and pulp with a spoon. Heat the oil or shortening in a frying pan. Brown the onion, venison and bacon pieces until lightly brown. Stir in the bread crumbs. Remove from heat, and add the egg and salt and pepper. Mix well. Place the peppers in a baking pan, and stuff them with the meat mixture. Replace the tops on the peppers. Bake at 325 degrees for about 45 minutes.

HELPFUL HINTS: If you have any meat mixture left, spoon it around the peppers when they are about half done. Then continue to bake. If you like a little sauce to go with the peppers, heat a jar of salsa. If that's too spicy for you, try heating a can of stewed tomatoes with a little salt and pepper added. This is another recipe that can be baked on a gas grill, but make sure you set the heat to one side only on low. Place the pan on the uppermost rack on the opposite end of the heat source

1 Lb. Turkey Breast

1/2 Tsp. Parsley Flakes

2 Tbsp. Butter Salt & Pepper to taste

1/4 Tsp. Onion Powder

 1 Tbsp. Worcestershire Sauce

 1/8 Tsp. Garlic Powder

1/4 Cup Apple Juice

1/4 Tsp. Celery

 Salt 6 Pieces Pita Bread

1/4 Tsp. Paprika

2 Cups Chopped Lettuce

Slice turkey breast into thin strips. In a skillet, saute turkey in butter for 5 minutes. Add remaining ingredients and cook on low heat until tender and liquid has cooked out. Cut pita bread in half. Stuff with turkey, chopped lettuce or spinach, tomato and cheese. ---------------------------------------------------------------------

3 Cups Wild Turkey

3 Cans White Northern Beans

2 Cans Chicken Broth

1 Cup Water

1 1/2 Cups Chopped Onion

 1/4 Tsp. Onion Powder

1/8 Tsp. Garlic Powder

1/4 Tsp. Celery Salt Salt & Pepper to Taste

1/4 Tsp. Paprika

1/2 Tsp. Parsley Flakes

1 Tbls. Ground Cumin

1/8 Tsp. Ground Cloves

1/4 Tsp. Oregano

1 Can White Corn

 2 (4 oz) Chopped Green Chilies

 1 Cup Shredded Monterey Jack Cheese

Saute turkey in skillet with onions for 5 minutes. Add remaining ingredients, except cheese. Simmer one hour. Top each bowl with Monterey Jack cheese and serve with flour tortillas.

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½ to ¾ -inch thick turkey breast steaks Marinade: 1 cup virgin olive oil ? cup dry white wine and the juice of one lemon ? freshly chopped tarragon Salt and freshly ground black pepper to taste Whisk together the marinade ingredients and soak the breast steaks for three to four hours under refrigeration. Grill the steaks for 15 to 20 minutes, turning occasionally, and basting with the marinade.

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1 10 to 15-pound wild turkey

5 gallons peanut oil

 2 tablespoons Cajun seasoning

1 stick butter

1 teaspoon garlic powder

1 teaspoon cayenne pepper

Pour peanut oil into 10-gallon pot. Place pot on propane burner used for fish cooker and heat to 375 degrees. Dry turkey and tie two cotton strings around carcass for ease in lifting. Carefully submerge into hot oil and deep fry for 3 to 4 minutes per pound and until turkey floats to the top. Remove from oil and dust with Cajun seasoning. In a saucepan, melt butter with garlic and cayenne, brushing bird with mixture before serving.

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 Yum Yum Wild Turkey

1 15-pound wild turkey

Bacon fat Salt and pepper

1 cup chopped onion

 2 cups chopped celery

1-1/2 cups white wine

1 muslin cloth (about 16 inches square)

Wash and dry turkey. Brush with bacon fat. Salt and pepper. Mix onion, celery and one cup of white wine. Stuff bird with this mixture. Place turkey in shallow pan. Dip cloth in bacon fat and cover turkey with it. Roast in 300 degree oven 3 hours, basting often with drippings in pan and the remaining wine. If turkey varies in size from recipe, allow at least 20 to 25 minutes per pound roasting time. Before serving, discard onion and celery stuffing. Serves 8 to 10.

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Turkey Crunch

3 cups diced, cooked Turkey

¼ cup Green Pepper chopped

4 ounces Mushrooms

½ teaspoon Poultry seasoning

2 cans Cream of Mushroom soup

 ½ cup Celery, chopped

 ¼ cup Onion, chopped

 1 cup Milk 2-ounce jar sliced Pimento, drained

 3 ounces Chow Mein Noodles

Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow-mein noodles over top. Bake in 325°F oven for 30 minutes.

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6 medium Potatoes, diced

3 cups Turkey, cooked and chopped

6 medium Carrots, diced

1 ½ cups Flour

1 small Onion, chopped

2 teaspoons Baking Powder

¼ cup Green Pepper, chopped

½ teaspoon Salt

2 Tablespoons Butter

¼ cup Butter

1 can Cream of Chicken soup

½ cup Milk

 In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer. ---------------------------------------------------------------------

1/4 cup low calorie Mayonnaise

1/4 cup chopped, fresh Parsley

1 Tbsp. fresh Rosemary leaves

1/8 teaspoon White Pepper

1 1/2 cups cooked Turkey

1 large Granny Smith Apple OR Red Bartlett Pear, cored & shredded

2 large Lettuce Leaves

1 cup Alfalfa Sprouts

Combine all except the last two ingredients. Toss gently. Cover and chill until ready to serve. Serve on lettuce leaves surrounded by alfalfa sprouts. ---------------------------------------------------------------------

5-6 turkey breast

1/4 C unsalted butter

2 cups heavy cream

2 cups peeled & coarsely chopped tart apples

2 t salt

1/4 Cup fresh lemon juice

1/2 t fresh ground black pepper

1/2 Cup applejack

1T corn starch

1T cold water

Preheat oven to 375 degrees. Sauté breast in 1/4 C butter until lightly browned on all sides. Remove and keep warm. Sauté apples in butter and juices in skillet. Scoop them out & place on bottom of heavy casserole. Place turkey breast on top. Pour off any fat in the skillet in which turkey and apples have been sautéed. Add applejack and swirl around over high heat for a minute or two, scraping the bottom of the skillet to de-glaze it. Pour it over the turkey breast. Cover the casserole and bake for 45 minutes. Add cream, lemon juice, salt and pepper and bake for another 30 minutes or until the breast is tender when pricked with a fork. Juices should be clear, *not* pink. Put breast on serving platter to keep warm, and pour off liquid from casserole into a saucepan. Add water to the cornstarch and stir the paste into the liquid. Cook over moderate heat for 1-2 minutes until the thickness is that of gravy. Pour over the turkey breast. Serve with wild rice and a salad.

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Remove meat from bone. Cut across grain in bite sized pieces. Wash & drainwell. Marinate in Lawry's Wild Game Sauce for several hours. When ready to cook, drain, season to taste, roll in flour, & fry in deep fat. Note: for best results, do not overcook. Serve hot.

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1 wild turkey breast (boned)

1 small barnyard egg

1 cup light cream lemon pepper salt

1 Tbs. white wine

Peanut oil seasoned black iron skillet Cut turkey across the grain as one would for chicken fingers. Place the fingers into light cream and egg mixture with white wine. Combine flour, lemon pepper & salt in a brown bag. Use the flour mixture to coat the fingers. Fry in hot oil until golden brown.