If the moose or venison meat is very lean, add some beef fat to the meat when having it ground (10-15%).

Mix with onion soup mix (1 packet per pound of meat) for more flavor.

You may cook these burgers the same as any beef-burger - saute, broil, or grill. Be sure not to over-cook as this will dry out your game meat.

3-4 lb. roast
1/2 pkg. of dry onion soup
Preheat oven to 425 degrees. Place roast on piece of heavy duty aluminum foil. Sprinkle 1/2 pkg of dry onion soup over meat. Bring edges of foil together and seal tightly. Place in shallow roasting pan and bake for 2 to 2 1/2 hours. There will be ample juice collected inside foil which can be thickened for gravy

2 lb. ground moose
1 8-oz. jar mild picante sauce
1 cup diced onion
1/4 white vinegar
1 cup green pepper, diced
1 package Taco Spices & Seasonings Mix
1/4 cup brown sugar
1/4 cup diced green chillies drained
1/4 cup white vinegar
Brown ground moose in skillet with onion and drain on paper towels. Return mixture to skillet and add green pepper, Taco Seasoning, brown sugar, chilies, picante sauce and white vinegar. Cover and simmer 1 hour until thickened. Serve on hamburger rolls

1 Rabbit, disjointed
2 cups Corn
1 teaspoon Parsley
10 oz. Can tomatoes
1 teaspoon Rosemary
1 cup Minced black olives
1 teaspoon Thyme
2 teaspoon Chili powder 1 Bay leaf
1 teaspoon Salt
1 teaspoon Pepper
2 Peppercorns
2 cups Yellow cornmeal
1 Garlic clove, minced
1 Egg yolk
1/2 cup Minced shallots

Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover.  Bring to a boil and simmer for 30 minutes or until rabbit is tender.  Drain rabbit and reserve 1 cup liquid.  Remove rabbit from bones.  Sauté the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper.  Simmer for 20 minutes.  Combine the cornmeal and egg yolk.  Strain the reserved liquid, add to cornmeal mixture and mix well.  Stir into the rabbit mixture and spoon into a greased casserole.  Bake at 325 degrees for 40 minutes or until set.

1 Cleaned rabbit (3lb)
1 ts Salt
1 ts Black pepper
1/2 ts Cayenne pepper
1/4 c Onion - chopped
3 Garlic cloves - minced
2 tb White vinegar
1 ts Browning sauce
1 can Mushrooms - drained (8oz)
1 tb Butter or margarine - melted
1 tb Parsley,minced
2 tb Green bell pepper - minced
2 tb Green onions - chopped
2/3 c White wine - dry
Dry rabbit and place in bowl. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. Cover bowl and marinade overnight in refrigerator. Transfer rabbit and marinade to well-greased baking dish. Bake in preheated 450°F oven 1 hour. Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes longer, until rabbit is fork-tender

SERVES 4-6

2 squirrels, cut in pieces
3/4 cup red wine
1 cup water
salt and pepper
2 bay leaves
2 large onion sliced
1 cup baby carrots
1/2In a kettle boil, then simmer, the squirrel pieces in the wine and water with the rest of the ingredients except the barbecue sauce.

Cook covered for about an hour. Remove pieces, place in a baking dish, and cover with the sauce. Bake in a preheated 325 degree oven for another 45 minutes.
-2 cups barbecue sauce

1 squirrel, cut into 7 pieces
flour
salt and pepper
2 1/2 Tb. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice

Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour

 rattlesnake, cut into 3-inch pieces
2 tbsp. lemon juice
1/4 cup oil
1 tsp. salt
Fritter Batter
Oil
Marinate meat in refrigerator overnight in lemon juice, 1/4 cup oil, and salt. Baste meat occasionally. Wipe meat dry. Dip pieces in Fritter Batter. Deep-fat fry in heavy skillet.

Fritter Batter
1 egg
1/2 cup milk
1/2 cup plus 1 to 2 tbsp. self-rising floBeat together eggs and milk; stir in flour. Let batter rest about 20 minutes. Batter should be quite runny, like fresh cream, when used. Only a thin batter will fry crisp.

1 large rattlesnake, freshly skinned, and cleaned
Barbecue sauce
Salt and pepper to taste
Cut snake into 4-6 inch sections. marinat snake in barbecue sauce several hours. Wrap sections in tinfoil and barbecue over charcoal for 45 minutes. To keep meat from drying out, baste with barbecue sauce every 10 minutes.

Cream Sauce
~ 1 tbs butter
~ 1 tbs flour
~ 1/4 tsp salt
~ 1/8 tsp black pepper
~ 1 cup half & half or whole milk
Melt the butter in a medium size non-stick skillet over low heat. Add the flour, salt and pepper. Cook until combined.

Add cream and increase heat to medium and stir until bubbly. Remove from heat. 

Entree
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce
~ 4 oz. fresh mushrooms, sliced
~ 1 lime thinly sliced
~ 1 tsp white pepper
~ 1 tsp dried basil
~ 1 tsp rosemary
Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients.

Cover and bake at 300 degrees for 1 hour or until tender.Serves 2 - 3.

This recipe is a little time consuming but well worth the wait. This recipe is another holiday favorite in our house.
Ingredients

1 10-12 lb. wild turkey

2 tablespoons salt

1 tablespoon fresh ginger root, grated

1 teaspoon ground cumin

1/2 teaspoon rosemary leaves, crushed

1/2 teaspoon dill weed

1/2 teaspoon tarragon leaves, crushed

1 bay leaf, crushed

1/2 cup butter

1 tablespoon flour

1 tablespoon honey

1/4 cup red wine

Boysenberry glaze

1 cup orange juice

1 1/2 tablespoons cornstarch

1 cup boysenberry jelly

1/2 cup sugar
Mix salt, ginger, and cumin, rub throughout inside and outside of turkey. Place turkey in a non-metalic container to marinate overnight. Remove turkey and let stand at room temperature for 1 hour. Combine remaining herbs, rub turkey inside and out with butter then herb mixture.

Tuck drumsticks under tail, fold wings across back of bird. Place on a roasting rack in a roasting pan, breast side up. Combine flour, honey, and wine, mix well. Baste turkey with this mixture. Bake at 325 degrees for 1 hour or until the bird begins to brown, reduce to 300 degrees and bake for 4 hours or when the meat registers 185 degrees on a meat thermoneter. Baste the turkey every 20 minutes with the drippings.

When the turkey is almost done prepare the boysenberry glaze. In a saucepan heat orange juice, slowly add cornstarch stirring constantly, mixing well. Stir in jelly and sugar, simmer until thickened, stirring often. Remove from heat and cool.

When the turkey is done remove to a platter and generously brush with the glaze. ENJOY!

CAJUN DEEP-FRIED WILD TURKEY
(Courtesy of NWTF)
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.