"Getting back to simple home cooking"
All recipes calling for venison will also work for deer, antelope, elk and moose.
For tougher cuts of meat they may be cooked in a crockpot, marinated, ground for hamburger or sausage or pounded with a meat mallot.
Wild Potato Salad
Any leftover venison will work with this. This recipe dates back before the 1920's but is still just as good today.
1-2 c. cold, cooked venison roast, cubed (leftovers)
1-2 c. cooked red potatoes, cubed
1 sm. onion, diced
2 hard cooked eggs, cubed
1/2 c. celery, diced
1 green pepper, chopped
2/3 c. mayonnaise
2 tsp. prepared yellow mustard
salt to taste
1/4 tsp. pepper
Mix salad ingredients in a large bowl. Mix sauce and pour over salad. Mix to combine.
Pheasant in Cream Gravy
This is my favorite way to prepare pheasant or partridge. My mom remembers her Aunt Ollie making this when she was just a little kid, some 70-75 years ago. My Great-Aunt Ollie insisted on making it with partridge, however.
2 pheasants or 4 partridge, cut up
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 Tb. butter
2 Tb. olive oil
2 c. half & half
1 sm. onion, chopped
1/4 tsp. dried thyme leaves
Mix together flour, salt and pepper in a large ziploc bag.
Add pheasant pieces and shake to coat. Reserve 3 Tb. of seasoned flour, after coating pheasant, for gravy.
In Dutch oven, heat butter and oil over med. heat. Add pheasant pieces and brown on all sides. Brown pieces in 2 batches, if necessary. Remove pheasant from Dutch oven.
Remove Dutch oven from heat. Stir in reserved flour and mix into fryings. Add half & half. Cook over med./low heat, stirring constantly, just until mixture bubbles.
Return pheasant pieces to pan. Add thyme and onions. Gently mix to coat.
Cover and Bake at 300 degrees for 1 1/2 to 2 hrs. until pheasant is tender.