Slow-cooked wild game

Choice of venison, duck, pheasant, grouse, squirrel or rabbit
Choice of salt
1/2 cup cider vinegar, or 1/2 cup buttermilk
Seasoning of choice

Overnight, soak cleaned and dressed game in refrigerator in choice of one of the following: salt water, cider vinegar or buttermilk. If using vinegar or buttermilk, use enough water to cover the meat in the mixture.
The next day, make a dry mixture of flour and seasoning of choice. Dredge meat in dry mixture. Brown meat under high heat in a heavy skillet.
In a slow cooker, add a can or two of cream of mushroom soup or dry onion soup mix with a half-cup of water.
Cook on medium for eight hours and the tender morsels will fall off the bone.
Serve with wild rice or oven-browned potatoes.

SOURCE: Mike Kurre, Minnesota DNR mentoring program coordinator

Juicy venisonburgers

What you need
2 pounds venisonburger
1/2 cup mayonnaise
1/2 cup plain dry bread crumbs
1 envelope Lipton onion soup mix

What you do
Combine mayo, bread crumbs and soup mix in a bowl.
Mix mayo mixture into ground beef and shape into patties.
Grill on low heat until done.
Serve burgers on buns.

Sunday shrimp salad bowl

What you need
2 1/2 cups cooked shrimp, cleaned and halved
1 cup cooked peas
1/2 cup chopped celery
2 hard cooked eggs, sliced
1 small cucumber, pared, scored and sliced thin
1 small head lettuce, shredded
French dressing

What you do
Have ingredients chilled and combine all except French dressing in a salad bowl.
Add dressing and toss until salad is lightly coated with dressing.
Garnish top with a few whole shrimp.

Oysters in a blanket

What you need
12 large oysters
Salt and pepper

What you do
Sprinkle oysters with salt and pepper.
Wrap each oyster in a strip of bacon secured with a toothpick.
Broil 8 minutes or until bacon is crisp.
Serve on well-buttered toast.

Pan-fried trout and onions

What you need
3 trout
2 medium-sized onions
2 tablespoons butter
Salt and pepper

What you do
Salt and pepper trout well and place in a frypan covered with hot melted butter.
Add sliced onion.
Turn fish once, frying 6 to 8 minutes per side.
Serve immediately.