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.
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.