Venison breakfast sausage

What you need
2 pounds ground venison
3/4 pound chopped raw bacon
1/2 tsp. salt pepper
1 tsp. black pepper
1 tsp. Worcestershire sauce

What you do
Place ingredients in a bow and mix with hands.
Shape into patties and fry in a skillet.
Serve with eggs, toast and coffee.


Venison ribs and kraut

What you need
4-5 pounds of venison ribs
3 beef bouillon cubes
1 chicken bouillon cube
1 stick of butter or margarine
Two large cans of sauerkraut
Four cans of whole new potatoes
Celery salt
Caraway seed
Salt and pepper

What you do
Place ribs in roaster with water and bouillon cubes and cook slowly until ribs are tender or until meat begins to fall off the bone.
Remove ribs and cool overnight.
Remove crust of fat the next morning.
Add ribs, sauerkraut, potatoes, butter or oleo, celery salt, caraway seed, and salt and pepper to taste.
Simmer for 2-3 hours.
Serve with bread and butter.

Smothered pheasant

What you need
2 pheasants, cut up in pieces suitable for frying
Flour
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.


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.

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.