Venison soup

What you need
1 pound ground venison or venison sausage
3-4 cups water
1 quart tomatoes
1 medium to large onion
2 celery stalks
2 medium to large carrots
16-ounce can of sliced mushrooms
2 beef bullion cubes (or salt)
1 tsp. pepper
1/8 tsp. crushed red pepper
1/2 cup barley

What you do
Brown venison in oil in Dutch oven.
Once browned, add tomatoes, water and tomatoes.
Chop all vegetables and add along with barley and spices.
Bring to a boil and let simmer for one-half hour before serving.

Smothered pheasant

What you need
2 pheasants, cut up in pieces suitable for frying
Salt and pepper
Butter or oleo
1/2 cup cream

What you do
Roll pheasants pieces in flour, salted and peppered.
Brown pheasant slowly in enough butter or oleo to cover the pan about 1/4 inch deep.
Dribble cream over pheasant about every half hour until done.
Cook on low heat.
Serve with wild rice.

Grilled woodcock breasts

What you need
4-5 woodcock breasts
Lemon juice
Soy sauce
Salad dressing

What you do
Marinate woodcock breasts for 5 minutes in lemon juice, soy sauce and salad dressing.
Grill until center of breast is juicy.
Add salt and pepper to taste, if desired.

Grouse soup

What you need
2 ruffed grouse
2 quarts water
2 cans Campbell chicken and rice soup
4 stalks celery
4 large carrots
1 medium onion
A pat of butter or margarine
1 cup uncooked rice
Salt and pepper to taste

What you do
Strip meat from the breast and legs of the birds and dice into small pieces. Discard bones.
Saute celery and onion in butter or margarine.
In a big soup pot, dump in grouse pieces, water, chicken and rice soup, celery, carrots and onion. Bring to a boil and simmer for about 2 hours.
Add rice and simmer for another half hour.
Season with salt and pepper to taste and then enjoy.

Southern style squirrel

What you need
2 squirrels, cut into pieces
1/3 cup flour
1/2 teaspoon salt
1 teaspoon sage
2 cups milk

What you do
Mix flour, salt and sage together.
Add milk and mix.
Coat squirrel with mixture and place in sizzling hot frying pan greased by a strip of bacon.
Sear squirrel pieces on all sides.
Remove and roast in baking dish for 2 hours.
Serve immediately.