Lemon Sage Turkey

Lemon Sage Turkey

Ingredients:
12 lb. Turkey
1 pint lemon juice
2 liter. Sprite
2 C. sugar
Sage leaves
Sage (ground)
Rosemary
Thyme
Salt
How To:
Marinade turkey overnight in lemon, sugar and sprite. Mix rosemary, sage, thyme and salt to liking.
Place sliced lemons, sage leaves between skin and meat. Rub dry spices on skin. Cook until breast
reaches 175 degrees.
Braised Grouse
Cut 1 pound heavily smoked bacon into thick slices. Using 2 Grouse, lay several slices of the bacon
on the breast of each bird, tying it all in place with string.
Put a slice of the bacon, cut into 2 or 3 pieces, in the cavity of each bird. Chop the remaining bacon
into small pieces, chop finely one onion and sprinkle them over the bottom of a large, deep pan.
Add the Grouse, sprinkle them with salt and freshly ground pepper and pour in 1 1/2 cup of chicken
broth or bouillon. (You can also add red or white wine and chopped parsley at this point). Cover the
pan and simmer for 1 hour or until they are tender. Remove the bacon from the breasts of the birds
and chop it coarsely.
Teriyaki Wildgame Sauce
2 ½ lbs. boneless meat (bear, moose, deer, elk, beef, pork etc.)
1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. olive oil
½ cup Soya sauce
1-2 cloves crushed garlic
Salt & pepper to taste
Slice meat into thin 1/8" strips and place in casserole dish. Mix all ingredients together and pour over
meat and stir. Cover and bake at 350 for 1-2 hours.
Cheese Stuffed Meatballs
1 lbs. ground meat (moose, deer, bear, elk, beef, pork etc.)
½ cup fine bread crumbs
1 egg
2-3 tbsp. milk
1 tsp. season salt
½ tsp. pepper
¼" cubed cheese (sharp is better)
Mix meat with all ingredients except cheese, shape meat into balls with a small piece of cheese
inside. Best if chilled for an hour, but not necessary. Pan fry in oil or deep fry, nice for fondues.
Rolled Schnitzel
2 large boneless steaks (moose, deer, elk, pronghorn, caribou, bear, cougar, etc.)
1 LB bacon, salami or spicy sausage
Mix: (will curdle a bit)
½ cup of margarine melted
1/3 cup milk
1 tsp. lemon juice
Mix:
½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ tsp. onion powder
½ tsp. parsley
½ tsp. paprika
Salt & pepper
Pound steak until ¼" thickness, cut into 2" wide strips, top with salami or bacon. Roll up and secure
with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at
350 for 30 minutes, then uncover and bake 20-30 minutes more.
Baked Green Mountain Turkey
If you lack a good recipe for preparing a wild turkey, here’s a recipe from the Vermont Game
Wardens’ Association cookbook for “Baked Green Mountain Turkey.” As the cookbook notes, “the
hardest part of this recipe is getting the turkey!”