Hobo clam chowder

What you need
2 large cans clams
2 large onions, sliced
3 cups cold water
5 slices bacon, cut up fine
3 large potatoes, cut into cubes
1 quart milk
1 tablespoon flour
1 piece of butter the size of an egg
Salt and pepper

What you do
To the liquor of the clams, add water. In this, boil onions and bacon for 15 minutes.
Add potatoes.
Cut up the clams.
When potatoes are done, drop clams in.
Pour milk into the mixture.
Stir flour with a little cold water in a cup and add to the mixture.
Add butter, salt and pepper.
Serves six people.

Pheasant in wine with mushrooms

What you need
1 pheasant
1 onion, sliced
1/2 cup sherry
1/2 lemon, sliced thin
1 can condensed mushroom soup
1 dozen button mushrooms

What you do
Cut pheasant into frying pieces and brown in frying pan.
Remove and place in a baking dish.
To the liquid in the frying pan, add sherry and pour over pheasant.
Place onion, mushrooms and lemon over pheasant.
Cover and bake until tender at 350 degrees.
Make gravy by adding condensed mushroom soup to liquid in baking dish.
Serve at once.

Bourbon grouse breasts

What you need
4 whole grouse breasts
Olive oil
8 tablespoons bourbon

What you do
Brush grouse breasts with olive oil and place on greased broiling pan.
Broil at 12 minutes at 350 degrees.
Pour bourbon over breasts and return to oven for three more minutes.
Serves four depending on size of grouse breasts.

Indian venison pie

What you need
2 pounds venison burger
1 can kernel corn
1 can cream style corn
1 can cheddar cheese soup
6 peeled and cooked potatoes

What you do
Brown venison burger and place in a greased 9-by-13 pan.
Slice potatoes on top of venison burger.
Pour cream style corn over potatoes.
Pour kernel corn with its juice over cream corn.
Spread cheddar cheese soup over corn.
Salt and pepper to taste.
Bake 30-45 minutes in 350 degree oven.

Cream cheese and venison appetizer

What you need
1 package of softened cream cheese
1/4 cup dried cherries
Sliced venison salami

What you do
Mixed softened cream cheese and cherries in a bowl.
Spoon onto crackers and top with sliced venison salami.