I have travelled all over the world and one thing I have very much enjoyed was the food from different countries. I know we have a lot of people on this forum from different places. Let's see if we can get a thread going with different international recipes that we can prepare with wild game. I'll start it with this one.

Summer Sausage

2 lbs. cheap hamburger

1 cup water

2 tsp. liquid smoke

1/8 tsp. ground black pepper

1/4 tsp garlic pepper

� tsp. onion powder

1 tsp mustard powder

1 tsp mustard seed

3 tbs Morton�s Tender Quick

Mix all ingredients together well.

Roll into 2 or 3 rolls as firmly as possible.

Roll in aluminum foil with the shiny side to the meat.

Let stand in the refrigerator for 24 hours. This is critical.

Punch holes in foil bottom & sides when ready to bake.

Bake @ 325 degrees for 1-1/4 hours.

Cool & re-wrap in aluminum foil.

Store in freezer if it lasts any length of time.

We make this in batches of 40 to 50 lbs. at a time. Every thing multiplies out nicely. The best meat ratio I have found is 2 parts lean ground (no fat) wild game to 1 part of cheap hamburger. If you have to grind your meat yourself and cannot get cheap hamburger just make sure it does not come out over about 10% fat. DO NOT USE WILD GAME FAT!!! Grind it with BEEF (not pork)fat. I go to my meat processor and buy 3 lb sausage casings instead of wrapping it in aluminum foil.

[ 09-29-2003, 23:00: Message edited by: WyoJoe ]

Good post WyoJoe!
Hear is one from our side of the Mississippi

PHEASANT and WHISKEY

1 pheasant, quartered
4-6 tbsp. butter
1/2 cup Scotch whiskey
1/2 cup chicken broth
1 tbsp. flour
1 cup heavy cream
Salt
Pepper
1/2 to 1 cup hot water
1 sm. onion, thinly sliced
1/2 cup mushrooms
White or wild rice (or a mixture)
Pat pheasant dry, season with salt and pepper and roll in flour. Slowly brown in butter, uncovered for 25-30 minutes. Pour Scotch over meat; cover and cook 5 minutes.

Add chicken broth and 1/2 cup water. Simmer until meat is tender. Remove meat; cover and keep warm.

Simmer pan drippings, 1 tbsp. butter, thinly sliced onion, and mushrooms until tender. Heat the cream until just under boiling in a separate pan. Turn heat up under drippings and rapidly mix in 1 tbsp. flour. Add 1/4 to 1/2 cup additional hot water if needed. Stir in hot cream. Serve pheasant on hot cooked rice/noodles and pour gravy over meat.

Back To The Stove
Turtle

Marinaded goose steaks:

Fille the meat from each side of the goose breast in one piece, cut the boneless meat across at least 1" thick, you dont get many slices from each brest, use the small ends for something else.

Make a marinade useing extra virgin olive oil and your favorite spices, or any marinade you like best, I use Kaj P.marinade, I dont know if you get that everywhere.

Take a meat hammer and use the side with the big teeth and pound the steaks lightly on each side to flatten them out a little bit, not to much.

Place the steaks in a plastic bag along with the marinade and toss it around a little till the meat is all covered in the marinade, then close up the bags and put them on a plate in the fridge and let soak over night.

Day after throw on the grill or fry in a skillet, just be carefull not to over cook, meat should be pink inside, serve with baked potato, yams and vegetables, best goose I have tried.

A hunters greetings from Iceland.

G. Olafsson.