Hometown Focus Recipes

Harvesting food from our northland



Deer season is just around the corner and trails at our shack have been cleared in preparation for the big day(s), depending on how motivated shack members are to get out and put food on the table.

I’m not a big-game hunter, or even a littlegame hunter for that matter–too much of a softy, I guess. Pheasants, partridge and ducks are about all that I have the gumption to tackle, and it has been quite some time since I’ve participated in tracking down said wild fowl. I don’t like getting up early, especially when the weather is foul (pun intended) so it’s been many years since I’ve duck hunted.

The last few times I was out pheasant hunting were at a local game farm, walking the fields with my husband, sons, and whatever black Labrador we had at the time. The last two dogs were Tater and Lulu and they thoroughly enjoyed the afternoon frolicking in the fields with their favorite people and searching for birds. Those times were more fun for me than the number of birds we bagged.

We’re fortunate to live in a part of the country where live game and food from the land can provide us with a feast for the table. Depending on your taste, here are some recipes to try if luck of the harvest is with you and yours this year. Happy hunting and be safe!

Tender Venison Pot Roast

Recipe by: Andrea Leafblad Herberger’s Cookbook

• 3-4 lb. roast
• Vegetable oil
• 2 onions, chopped
• 1 clove garlic, minced
• 1 c. beef stock or water
• 2 bay leaves
• 3 Tbsp. white vinegar
• 2 Tbsp. brown sugar
• 1 tsp. salt
• 1/4 c. ketchup
• 3/4 c. raisins

In a large Dutch oven, brown roast in vegetable oil. Add onion and garlic and sauté. Add beef stock and bay leaves. Cover and cook in oven at 350 degrees for 1 hour.

Add vinegar and brown sugar and cook for another hour. Add salt and pepper to taste, ketchup and raisins, and continue to cook for about 1/2 an hour or until tender. (Serving size: 6)

Pheasant and Wild Rice

Recipe by: Kirsten Reichel

• 1 1/2 c. raw wild rice
• 2 cans cream of chicken soup
• 1 can cream of mushroom soup
• 2 cans sliced mushrooms
• 3 1/2 c. water
• 2 cans sliced water chestnuts
• 2 pheasants; cut up, flour and brown
• 1 package instant onion soup mix

Mix rice, canned soup, water, mushrooms and water chestnuts in a 9×13-inch glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake for about 1 1/2 hours at 300 degrees, or until rice and pheasant are tender. (Serving size: 6)

Pheasants a la Crème

Recipe by: Virginia Hornbacher Herberger’s Cookbook

• 2 pheasants
• Salt and pepper
• Paprika
• Flour
• 1/2 c. butter
• 2 c. sour cream
• 2 Tbsp. dry sherry
• 1/2 lb. fresh mushrooms, sliced
• 1 onion, finely chopped
• 1/2 c. finely chopped celery
• 1/2 c. sliced pitted ripe olives
• 2 Tbsp. chopped pimentos

Quarter birds. Sprinkle with salt, pepper and paprika. Dredge with flour. Brown in butter. Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned. Pour over pheasants. Cover and bake at 300 degrees for 2 hours. (Serving size: 4)

Game Casserole

Recipe by: Mary Potter Herberger’s Cookbook

• 1-2 lb. ground game
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 2 small onions
• 4-5 large potatoes

• 1 (12 oz.) can tomato juice
• 1/3 c. fat

Brown meat in small amount of fat. Cut onions and potatoes into thin slices. Arrange layers of onions, potatoes and meat in greased casserole. Heat tomato juice, add the remaining fat and seasoning, pour over meat and vegetables. Cover and bake 1 1/2 hours at 350 degrees. (Serving size: 6)

Venison and Wild Rice Stew

Recipe by: Marianne Ward Favorite Wild Rice Recipes

• 3 1/2 lb. shoulder venison cut into 2-inch
• 2 tsp. salt
• 1/8 tsp. pepper (fresh ground)
• 2 qt. water
• 2 yellow onions, peeled and quartered
• 1 1/2 c. wild rice

Place venison, water, and onions in large, heavy kettle. Simmer uncovered for 3 hours or until venison is tender. Mix in salt, pepper, and rice. Cover and simmer for 20 minutes.

Stir mixture, then simmer uncovered for about 20 minutes more or until rice is tender and most liquid absorbed. (Serving size: 6–8)

Roasted Duck

Recipe by: Rhonda Brock Fuller www.allrecipes.com

• 2 tsp. salt
• 2 tsp. paprika
• 1 tsp. black pepper
• 1 (5 lb.) whole duck
• 1/2 c. melted butter

Preheat oven to 375 degrees.

Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.

Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. (Serving size: 4)

Slow Cooked Goose

Recipe by: Alex Waltman www.allrecipes.com

• 1 bunch celery, chopped
• 1 (12 oz.) package baby carrots, chopped

• 1 c. cream of celery soup
• 1 c. cream of chicken soup
• 1 c. cream of mushroom soup
• 1 c. cut-up mushrooms
• 8 fresh sage leaves
• 3 Tbsp. fresh rosemary
• 2 Tbsp. fresh thyme
• 2 (10 lb.) goose, cut up

Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl.

Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose. Cook on high until goose is tender, 6–8 hours. (Serving size: 6)

Sauerkraut Wild Rice

Recipe by: Hazel Shimmin Favorite Wild Rice Recipes

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 (16 oz.) can sauerkraut
• 2 c. cooked wild rice
• 1 can cream of mushroom soup

Brown ground beef and onion then add remaining ingredients. Bake in casserole 1/2 an hour to 1 hour at 350 degrees.

Wild Rice Oysters

Recipe by: Jackie Decker Favorite Wild Rice Recipes

• 1 c. wild rice
• 1 pt. oysters
• 1/4 c. butter
• 1 can mushrooms
• 1 c. milk
• 1/2 c. cream
• Salt and pepper

Steam rice until tender. Fry oysters in butter until edges curl. Add mushrooms, milk, and cream. Add salt and pepper to taste.

Combine all ingredients and bake in a 275-degree oven 45 minutes, then bake at 400 degrees for 15 minutes longer to brown.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number. For those who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.

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