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Tuesday, August 22 2017 @ 09:26 PM CDT

Wild Turkey – Ruffed Grouse – Pheasant Recipe

This recipe I make quite often and it is one of my family favorites.

Years ago, when I did a lot of grouse hunting and actually shot enough to make a meal, but it was difficult to find a recipe that did not dry out the meat during the cooking process. This recipe works great for good tasting, tender white meat without it that problem.

Of course these days I don’t get out hunting as much or as successful as I used to be, so now I just use chicken breasts as a substitute for the wild game, still taste great.

Ingredients:
3 - 5 lbs of Turkey, Grouse or Chicken Breasts (Whatever you prefer to use)
1 lb of Bacon (enough to wrap around each piece of meat)
3 packages Dried Beef (enough to cover the bottom of a 13 X 9 casserole dish)
Rice

Sauce:
16 oz of sour cream
2 cans of Cream of Mushroom soup
2 cans of Cream of Chicken Soup
1 or 2 cartons of fresh mushrooms (depending on if you like fresh mushrooms, this is one thing that gets picked out of the pan the most at my house)

In a 13 X 9 cooking dish, place the dried beef on the bottom so the slices slightly overlap covering the entire bottom of the dish and a little up the sides of the dish. Cut the meat into strips. I just slice a chicken breast in half so it’s about 4 to 6 inches long and about 2 to 3 inches thick. Then wrap each strip with a piece of bacon. I start at one end and wrap it like a cork screw to the other end. Place the wrapped piece of meat in the dish on top of the dried beef.

Mix up the sauce ingredients all together, stir in the mushrooms last then pour over the meat.

I like to cook things low and long, so I usually cook this dish at 250 degrees for about 4 hours checking it on occasion (turning it up or down), but 350 degrees for an hour and a half would also work.

Serve over Rice.

Believe it or not, the leftovers on this recipe seem to be better than the original meal, so I also make extra…

Baked Walleye Fillets

Ingredients

• 2 lb. walleye fillets
• 1/3 c. chopped green onion
• 1/4 lb. mushrooms, sliced (1 cup)
• 1 tsp. salt
• 1/4 tsp. fresh ground white pepper
• 1 tsp. leaf marjoram, crumbled
• 2 Tbsp. dry white wine
• 2 tsp. lemon juice
• 1/4 c. shredded Monterey Jack cheese or mild Cheddar
• 1/4 c. fresh bread crumbs
• 1/2 c. (1 stick) butter or margarine, melted
• 2 Tbsp. chopped fresh parsley

Butter a baking dish, large enough so fish just slightly overlaps. Preheat oven to 400 F. Spread green onions and mushrooms over the bottom of the dish and place fish over top. Season with salt, pepper and marjoram. Sprinkle with wine, lemon juice, cheese and bread crumbs. Drizzle melted butter over the crumbs. Bake for 4 minutes, then loosely place foil over fillets; do not seal the edges. Bake an additional 7 minutes or until fish is done.

Venison with Vegetables Stir-Fry

Ingredients: 1 Pound venison, thinly sliced (about ¼ inch) across grain and cut in 1½ inch long strips. Venison fat should be completely trimmed off. This recipe is best if you use the loin, for the obvious reasons.

Meat Marinate
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons water
1 tablespoon of cornstarch
½ teaspoon sugar
1 clove garlic, peeled and crushed

3 tablespoons peanut oil
1 small onion, peeled, thinly sliced
1 small green bell pepper, core, seeded and cut in thin 1½ inch long strips
1 small red bell pepper, core, seeded and cut in thin 1½ inch long strips
1 small yellow bell pepper, core, seeded and cut in thin 1½ inch long strips
1 15 oz. can of imported whole spears Baby Corn on the Cob
1 small 8 oz. can of sliced bamboo shoots, drained
1 small 8 oz. can of sliced water chestnuts, drained


Directions:
Put meat in shallow dish with next 7 or meat marinate ingredients; mix to coat meat; let set in refrigerator for 15 to 30 minutes. Heat 2 tablespoons oil in uncovered wok or large deep wall fry pan at 350. Add remaining ingredients; stir-fry 5 to 10 minutes or until vegetables are tender-crisp. Remove from wok; set aside. Wipe out wok with paper towel. Heat remaining 1 tablespoon oil in wok at 400. Add meat; stir-fry until meat is no longer pink. Return vegetables to wok; stir-fry to heat through. Serve immediately over rice.

Prime Rib

Now Prime Rib is typically a very expensive piece of meat, so cook it the way you want to. This recipe and process has been very successful for me and I have prepared it this way every Christmas.

The recipe below is for a 5 pound Rib Roast.
The roast needs to be completely unthawed and in the refrigerator. Take the Roast out of the refrigerator 20 minutes prior to putting it in the oven.
Rub McCormick Grill Mates – Montreal Steak seasoning all over the roast.
Place the roast in a cake pan. Do not add water and do not cover.

To eat the roast at 5:00pm:
At 12:00pm Noon. Pre-heat oven to 375. Cook roast for one hour then turn oven off. And leave roast in the oven and do not open the oven at any time during the cooking process. 30-40 minutes prior to eating, turn the oven back on at 375. (If you like your prime rib rare you may want less time in the beginning and at the end. If you like to prime rib medium to medium well then add time before and after.)

At 5:00pm, take roast out of the oven and let sit for a while before cutting. This give you some time to prepare the other items to go along with the meal.

Enjoy!

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