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.


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.

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.


Slow-cooked wild game

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

WHAT YOU DO
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

Oysters in a blanket

What you need
12 large oysters
Salt and pepper
Bacon
Toast

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.