Share your favorite small game recipes here

[EFBell]

Alright guys, we have to cook it now that it's in the freezer so lets share those favorite pheasant or other small game recipes here. Please lets try to stay on track here with recipes, questions and comments about cooking our game animals. 

 Thanks for sharing!  Ed B.

[Savage rookie]

Bacon-wrapped-pepper-stuffed-pheasant

cut pheasant breast into 1 inch wide strips (cross breast)
Butterfly the strips
stuff with pepper/jalepeno of choice
wrap breast with bacon
secure with toothpick
pan fry

Pheasant so good, make you wanna slap your momma!

[Aim4gold]

Wild Turkey Marinate

1 ½ cup tomato juice
1/8 cup onion flakes
2 tbs lemon juice
2 tsp Worcestershire sauce
1 tsp salt
1 tsp cumin
½ tsp garlic powder
¼ tsp lemon pepper
¼ tsp Tabasco sauce
Cut turkey into cubes
Soak over night
Cut a package of cheap bacon into thirds, wrap each piece of meat and put a toothpick through it.
Grill on top rack, DO NOT OVERCOOK (DO NOT DRY IT OUT)

[kaptnkirk]

cottentail rabbit= skinned roll in italian bread crumbs low bake in oven for an half hr. quik meal and yummy! :)you can throw in some carrots and potatoes too

[louthedog]

Pheasant Nuggets

Soak pheasant breast overnight in salt water.
Cube into 1/2" nuggets.
Marinate in bowl with nuggets covered in milk for 12 hours.
Roll nuggets in Shore Lunch breading. I use the "original" mix.
Fry in 1/2" of oil in frypan until golden brown. 
Salt to taste.

I think the milk marinade really keeps the bird moist.

[zeegadget]

I did a search on the internet and only found ONE recipe for Coyote....  I have not shot a Coyote yet...

Crock Pot Coyote!

2-4 lbs of coyote meat
16 oz of apricot preserves
1 bottle BBQ sauce
1/2 purple onion diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Throw it all in a crock pot and let it cook for 8 hours. YUMMY

[Redwing]

Squirrel Sauce Piquant   Aka   Spicy Tree Rat (Rabbit works great in this also just brown and cook longer)

2 squirrels quartered
1 medium yellow onion diced large
1 green pepper diced large
1 stick celery diced large
1 cup chicken broth
1/4 cup white flour
1/2 stick butter (4 Tbs)
Salt,  black pepper, cayenne pepper, old bay seasoning (you east coast guys), granulated garlic, basil, thyme

Melt butter in large skillet. Dredge Squirrel quarters in flour and brown on two sides in butter. Remove squirrel from skillet. Place onions, green pepper and celery in skillet and cook over medium heat until onion clears. Add remaining flour to pan and stir to create a Roux (pronounced ROO) which is a pasty consistency.  As soon as flour is mixed with oil add broth then squirrel.  Add 2 tsp Garlic, 1/2 tsp Old Bay (or 1/4 tsp cayenne, 1/4 tsp salt 1/4 tsp black pepper) pinch of thyme and 1/2 tsp basil.  Cover and let simmer on low stirring occasionally until Squirrel is tender.  Usually about 1 hour.  Serve over rice.  Not a bad tasting tree rat. :-)

 Spicing food is a personal preference, ad quantities you desire.  I tend to like things spicier than most.  I am from New Orleans and we like spice.  Not necessarily pepper, but spice.

[RHH]

oven baked quail

cleaned quail (i like to use whole breast and the legs pulled off the back portion )
lightly cover with real mayonnaise and roll in crushed rice crispies
layed on cookie sheet and baked 45 min to a hour @ 375 degrees

Robert