With hunting season underway, venison, dove and small game are on tables around the Lowcountry. Here's some recipes courtesy of wildgamerecipes.com:
Venison mushroom pot roast
4 pounds venison
3 tablespoons olive or cooking oil
3 carrots, diced
2 onions, diced
3 celery stalks, diced
1 teaspoon garlic powder
1 box mushrooms
1 pint light cream
1 quart meat stock
Salt
Pepper
Wash roast well. Marinate in buttermilk and tenderizer (if necessary). Wash again. Brown venison in pot. Remove venison and brown onions. Return venison roast to pot. Add vegetables and seasonings. When venison is done (tender), remove from pot. Add mushrooms and cream. Blend vegetables on high to thicken sauce. Mix sauce together. Return the venison to your pot. Preheat but do not boil.
Baked dove breasts
10 dove breasts
Seasoned salt
Pepper
Flour
Cooking oil

Can chicken gumbo soup
Can golden mushroom soup
Can onion soup
Preheat oven to 350 degrees Fahrenheit. Sprinkle seasoned salt and pepper on quail breasts and flour them. Brown lightly in a skillet with cooking oil; then put in a greased baking dish and set aside. Combine the three cans of soup in a saucepan and heat. Pour soup mixture over quail and bake one hour.
Recipes courtesy of wildgamerecipes.org
