Marinade
4 cups chopped mixed onions
1 1/2 cups chopped carrots
1 1/2 minced garlic cloves garlic
2/3 cup chopped celery
2 bay leaves
1 tsp. tarragon
5 cups dry white wine

Filet of Bear
1 Filet of bear
salt
6-8 medium onions, peeled
1/2 package baby carrots
1 cup sliced celery
6 cups burgundy
2 cups beef stock

Combine all marinade ingredients. Marinate bear filet in a refrigerator for 3-4 days.

When preparing to cook, pat the meat dry with paper towels. Preheat oven to 325 degrees. Salt the meat well. Place the fillet in a roasting pan and add vegetables.

Pour wine and stock over all and put uncovered roast in oven. Cook for 3 1/2 hours. Baste frequently. Bear filet is done when center of roast does not bleed when pierced with two-tined fork.

Serves 8 to 10

1 fillet or whole loin bear (6 to 7 pounds)
2-3 Tbs. vegetable oil

The Marinade

4 medium onions, chopped
4 carrots, chopped
3/4 cup vinegar
2 tsp. salt
4 cups dry white wine
2 cloves garlic, minced
salt and pepper to taste
3 bay leaves
1 1/2 tsp. tarragon
3 celery ribs with leaves on

Sauce

1/2 tsp. minced garlic
2 tsp. chopped capers
2 tsp. chopped scallions
1 Tb. chopped parsley
1/2 cup sliced mushrooms
salt and pepper to taste
3 Tbs. butter
3 Tbs. flour
1 clove, crushed
Cook all marinade ingredients in a sauce pan for 5 minutes. Let cool and poor the marinade over the meat. Place in nonmetallic container. Keep in a cool place, covered 3 - 4 days turning the meat over daily.

When ready to cook, remove the meat and wipe dry. Save the marinade. Cut the fillet into 3/4-inch pieces or into chops.

Brown the meat in the oil - several pieces at a time. To prepare the sauce, pound the garlic, capers, scallions, parsley, mushrooms, salt and pepper together. When mixed to a paste, strain two cups of the reserved marinade into it and blend.

Now melt the butter in the skillet, stir in the flour and cook slowly a few minutes to brown lightly. Add the cloves and stir in the marinade sauce. Turn off the heat. Return to the heat and stir until thickened, then add the browned steaks or chops, and slowly simmer for 6 to 8 minutes

5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage

 sl Bacon, cut up
4 md Onions, quartered
4 md Potatoes, quartered
1 pk Fresh or frozen green beans
3 Bay leaves
2 lb Bear, cubed (or venison, elk etc )
4 Carrots, sliced
1 pk Fresh or frozen peas
1 (46 oz.) can tomato juice

Brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.

2 Beaver tails
1/2 c Vinegar
1 tb Salt
2 ts Soda
1/4 c Flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Butter
1/4 c Sherry or cooking wine
1 ts Dry mustard
1 ts Sugar
1 tb Worcestershire sauce

Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.

The next day, remove from the brine, wash, then cover with solution of 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.

Dredge beaver tails in seasoned flour.

Melt butter in heavy fry pan and saute tails at low heat until tender.

Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.

Add to beaver tails and simmer gently for 10 minutes, basting frequently.

1 Beaver, skinned and cleaned
1/2 c Vinegar
1 tb Salt
2 qt Water
2 ts Soda
1/2 c Flour
1 ts Salt
1/4 ts Paprika
1/4 c Butter
1 md Onion, sliced
1/2 c Water
1 c Sour cream
Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover.

The next day, remove the beaver from the brine, wash and cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.

Drain and rinse beaver and cut into serving pieces.

Dredge each piece of meat thoroughly in the seasoned flour.

Melt butter in a heavy fry pan and brown the pieces of meat.

Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender.

When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4.

3 qt. water
3 potatoes, diced
2-3 lb. shank meat (or any stew meat)
2 ribs celery with leaves
29-oz. can tomatoes
1 shank bone sawed in pieces
salt and pepper to taste
1/2 cup chopped parsley
2 beef bouillon cubes (optional)
1/2 tsp. thyme
3 carrots, cut up in chunks
2 bay leaves
1 onion, sliced
1/4 tsp. savory
Boil water, put in meat, bone, and bouillon cubes. Bring to a boil, and cook for 2 1/2 hours. When cooled discard the congealed fat. Bring broth to boil again. Add the vegetables, salt, pepper, and the herbs and simmer covered for 20-30 minutes depending on how large the carrot and/or potato chunks have been cut.

3-4lb. caribou steak
2/3 cup flour
vegetable shortening
1/2 tsp. cayenne pepper
1 tsp. marjoram
1/2 tsp. savory
1 1/2 onions, sliced
1 green pepper sliced
1/2 rib celery with leaves - chopped
2 cloves garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup dry red wine
1 cup broth
Pound into the steak as much of the flour as possible. Use a wooden meat mallet. It not only draws and absorbs meat flavor but thickens the gravy to the right consistency.
Heat oil, and brown the floured meat on both sides. Do this over a steady medium heat but brown it well. (It may take 2O-30 minutes to get properly done). Dust the cayenne pepper and the herbs over the meat. Scatter sliced onion, pepper slices, and diced celery around the meat. Add garlic, salt and pepper, and carefully pour the red wine and broth on, around, and under the steak. Cover closely and simmer over low heat (225-250 degrees if using an electric skillet) for about 2 hours or until meat tests tender with a fork.

Baste the meat as often as convenient, turning the steak two or three times in the process and scraping up and stirring in the browned flour under the meat in process. Add liquid (hot water or a mix of hot broth and wine) if need be so the gravy ends up with the right consistency.

Ingredients (4 servings)
1 Duck
2 Onions
1 Apple, studded with cloves
Margarine, melted

Instructions
Directions: Parboil duck 5 minutes with 1 piece celery and small onion. Remove and drain. Rub cavity and outside with salt & pepper. Place inside duck 1 small onion, apple studded with cloves, and a small white potato. Bake 20 minutes at 450-F uncovered. Reduce heat to 350-F and bake covered 15-20 minutes. Baste with equal parts melted butter, hot water, and wine and/or orange juice mixture.

3 ea young ducks, quartered or halved
1 c red wine
1 ts Ginger - fresh, grated
1 ts Dry mustard
1/4 c Brown sugar

Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.

Remove from smoker and marinate in the mixture above for at least overnight.

BBQ until done, 45 - 60 minutes. Baste with marinade while broiling.

Ingredients (6 servings)
5 lb Long Island duck, cleaned
1 tb Chinese five-spice powder
1 ts Salt
1 c Water chestnut powder
Boiling water
Sweet and sour plum sauce
Oil for deep frying
Crushed toasted almonds

Instructions
Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool. Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's "Oriental Favorites."

 tablespoons soy sauce
4 teaspoons dark sesame oil, divided
1 1/2 teaspoons sugar
1 teaspoon cornstarch
1 lb. boneless elk round steak or
   substitute cut into 2 1/4 inch strips
1 tablespoon finely chopped fresh
   gingerroot
2 cloves garlic, minced 1/4 teaspoon crushed red pepper 
      flakes
1 pkg. (8 oz.) fresh whole baby carrots,
   cut in half lengthwise
1 small red pepper, cut into 1 inch 
   chunks
1/4 lb. fresh snow pea pods
2 tablespoons unsalted peanuts 
   (optional)
In medium mixing bowl, combine soy sauce, 2 teaspoons oil, the sugar and cornstarch. Add elk strips. Stir to coat. Set aside. In 10 inch nonstick skillet or wok, heat remaining 2 teaspoons oil over medium high heat. Add gingerroot, garlic and red pepper flakes. Cook for 30 to 45 seconds, or until garlic begins to brown, stirring constantly. Add carrots and pepper chunks. Cook for 2 to 3 minutes, or just until vegetables begin to soften, stirring constantly. Add pea pods and peanuts. Cook for 30 seconds, stirring constantly. Transfer vegetable mixture to warm platter. Set aside. To same skillet, add half of elk strips. Cook for 3 to 4 minutes, or until meat is no longer pink, stirring constantly. Remove from skillet. Repeat with remaining elk strips. Return vegetable mixture and meat to skillet. Cook for 3 to 4 minutes, or until mixture is hot and vegetables are tender crisp. Serve over hot cooked rice, if desired.

2 lb ground elk
1/2 cup olive oil
1 16-oz. jar picante sauce
16-20 pre-packaged corn tortillas
1 4-oz. can diced green chilies, drained
1 cup sour cream
1 16-oz. can pinto beans, drained
1 cup tomato, chopped
1 lb. Mexican-style Velveeta cheese, cubed
1 cup olives, sliced
Preheat oven to 325 degrees. Brown ground elk in skillet and drain grease. Return meat to skillet and add picante sauce and chilies. Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmer until cheese is melted. Fill each tortilla with 1/4 cup meat mixture, roll and place in baking dish seam-side down. Bake 25 minutes; top with remaining cheese cubes. Bake 10-12 minutes or until cheese is melted. Top with sour cream, tomatoes and olives.

1 1/2 cups stale bread crumbs
1 minced pimento or green pepper
2 cups stock
3 cups ground elk meat
2 slices fat salt pork, diced
1 large minced onion
1 1/3 cups cooked rice
l 1/2 teaspoons poultry seasoning
1/4 teaspoon paprika
2/3 teaspoon salt
1/4 cup tomato catsup
1 large mince onion
Soften the crumbs in the stock, add them to the ground meat with the seasonings and rice. Blend thoroughly, turn into a greased pan-a bread pan is good-and bake in a moderate oven about three- quarters of an hour, basting two or three times during the baking with a little melted bacon fat or drippings.

2 1/2 lb. lean ground elk
              or (substitute)
2 tablespoons vegetable oil
2 cans (15 oz. ea.) dark red
   kidney beans, undrained
1 can (28 oz.) whole tomato's,
   cut up, undrained 
1 can (4 oz.) chopped green 
   chilies, drained  1 3/4 cup chopped onions
4 jalapeno peppers, chopped
2 cloves garlic, minced
1 can (8 oz.) tomato sauce
2 tablespoons chili powder
1 1/4 cup chopped green peppers
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce

In 6 qt. Dutch oven or stock pot, heat 2 tablespoons oil over medium heat. Add ground elk, onions and garlic. Cook for 10 - 15 minutes, or until meat is no longer pink, stirring frequently. Add remaining chili ingredients, except beans and green peppers. Mix well. Bring to a boil. Reduce heat to low. Cover. Simmer for 1 hour, stirring occasionally. Add beans and green peppers. Cover. Simmer for 15 - 20 minutes or until green peppers are tender, stirring occasionally.

 to 4 lb. boneless elk rump
   roast or substitute
1/2 cup catsup
1/4 cup packed brown sugar 
1 tablespoon prepared mustard
1 tablespoon liquid smoke 
   flavoring (optional)
1 tablespoon fresh lemon juice 1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons coarsely ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon crushed red pepper
1/4 teaspoon ground nutmeg
Heat oven to 350 degrees Place roast in bottom of 3 qt. roasting pan with cover.  Set aside.  In medium mixing bowl, combine remaining ingredients. Pour mixture over roast. Cover tightly. Bake for 2 to 2 1/2 hours, until meat is tender Remove cover. Bake for 30 minutes longer. Let roast stand for 10 minutes. Carve roast across grain into thin slices.

1 large Canada Goose
1 package oven cooking bags
2 envelopes brown gravy mix
4 Tbls. brown sugar
2-6 oz. cans frozen orange juice concentrate, pulp-free
2 cups hot water
1/2 cup flour
4 Tbls. orange marmalade or plum jelly
2-3 cloves garlic, finely chopped
Slowly thaw the bird (overnight in cold water or refrigerator) and clean thoroughly. Place goose breast down in oven-cooking bag, seal and bake in a covered roasting pan for approximately 1 to 1-1/2 hours in a 325°F oven. Pour fat and drippings from goose and discard. Mix above ingredients together, pour over goose and into cooking bag, and seal bag. Return to roasting pan and continue cooking 2-4 more hours, or until goose is falling off bones or appears to be tender. Pour sauce into gravy boat and serve with sliced goose.

Giblets from about 6 geese or 10 ducks (reduce recipe accordingly for less)
2 tbsp. olive oil
2 med. onions, dices small
2 garlic cloves, diced small
1/2 green pepper, diced small
1/2 cup chopped parsley
1 tbsp. dry marjoram
1/2 tbsp dry thyme
Grind the giblets; combine all ingredients and brown them slightly in the oil. Then stir in 2 cans tomato sauce and 1 can mushroom sauce.

Simmer the sauce slowly for about 1 hour, adding a little water if it gets too thick. Pour the sauce over well-drained spaghetti and sprinkle with Parmesan cheese.

 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk
Skin the goose and slice out the whole breasts. Slice about 1/4 inch thick, across the grain. Dredge in seasoned flour, and pound, to tenderize. Fry in hot fat for 1 minute on each side. Remove the meat from the pan and stir in 1 tbsp. flour for each 1 tbsp. fat remaining. When smooth, stir in water or milk to make gravy of the right consistency. Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts.

/4 lb. salt diced pork
3 strips diced bacon
flour
salt and pepper to taste
3 lb. Moose round or rump cut in cubes
1 Moose kidney, thinly sliced
1 Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb. Worcestershire sauce
2 bay leaves
2 tsp. thyme
1/2 lb. mushrooms, sliced
butter
3/4 cup cream
3 Tb. chopped parsley
2 cloves garlic, sliced
2 cups red wine
1 can cream of mushroom soup
Fry salt pork in skillet and cook bacon. Put aside.

Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish.

Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside.

Cover and simmer for 2 - 2 1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking.

Saute the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened-about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley.

This is excellent served with noodles