Trapper's   of   Starved   Rock
St. Charles, Missouri
Ox Tail Stew
1-Huge Ox if feeding large group
1-Small Ox if feeding much smaller
group
Look for Ox tail with the least amount
of fat

3 pounds of Ox tail-(smaller group)
Amount of potatoes, carrots, celery,
onions and peas to your liking.
Liquid smoke
Soy sauce

In a large cast iron skillet brown the
meat and drain off the fat or if there is
excess fat, cut it off before browning.  
After browning, add in liquid smoke
and soy sauce to liking and add
enough water to cover all the meat.  
Cook the meat until almost tender,
then add the vegetables, except the
peas.  Cook until everything is tender
and add peas 20 minutes before
serving.  You can also use corn starch
to thicken the broth.  Serve with
homemade biscuits.
Corn Meal Mush
2-3 Cups of water
1 Small handfull of cornmeal
Any meat or fruit to your liking
1 pinch of salt
Garlic or salt to you liking
Cheese

In a small pan bring water to a boil.  
Add salt and/or garlic to taste.  Add
and stir until the cornmeal thickens.  
Remove and add cheese and or
sweetener to your liking.  Let it cool
of and enjoy.
Check back daily.   More recipes coming
Side Dish
Deserts
Treats/Drinks
Scrapple
1 1/2 pounds boneless pork shoulder,
cubed
1 1/2 cups cornmeal
1/2 tsp dried sage, crushed
1/2 tsp salt
All purpose flour
Cooking oil for frying

Cover pork with salted water and
simmer until meat is tender.  Drain and
keep the broth.  Measure out the broth
and add water to make 4 cups.  Return
the liquid to the saucepan.  Shred pork.  
Stir into the broth with cornmeal, salt,
sage and 1/4 tsp pepper.  Bring to a boil
and stir contantly.  Cook and stir until
broth is thick enough to make a cross
with a spoon.  Pour into a greased
9x5x3 inch pan.  Cover and let chill until
firm.  Unmold and cut into 1/2 inch
slices.  Dust with flour.  Brown in a small
amount of oil on both sides.  Serve with
warm maple syrup.
Fried Squirrel -
Rabbit
2 Squirrels or 1Big Rabbit
1/3 Cup  All-purpose flour
1/2 tsp Salt
1/8 tsp Black pepper
Vegetable oil
3 tbsp All-purpose flour
1 1/2 c  Milk or chicken broth
Salt and pepper


Cut up the game into pieces and in
cup flour, the salt, black pepper,
and  shake to mix.  Add squirrel or
rabbit pieces and shake the bag to
coat the pieces.  In large skillet,
heat 1/8 inch of oil for squirrel, or
1/4 inch of oil for rabbit, over
medium-high heat until hot.  Add
coated meat and brown on all
sides.  Reduce the heat and cover
the skillet.  Cook over very low heat
until tender.  Usually 35-45 minutes
for squirrel and 20-25 minutes for
rabbit. Turn each of the pieces
once.  Remove cover and cook 5
minutes longer to crisp. Place the
meat on a plate or serving board
lined with paper towels. Set the
meat aside and keep warm.
Save 3 tablespoons of oil from the
skillet and over medium heat, stir
flour into the oil and the stir in the
milk or chicken broth.  Cook over
medium heat, stirring constantly,
until thicken and bubbly.  Add salt
and pepper to taste. Serve gravy
with your meat.
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh 2
teaspoons chopped fresh basil or
1/2 teaspoon salt
1 garlic clove, crushed

1 pound venison steaks
1 cup unseasoned cracker meal
1/2 cup olive oil

To make the marinade, combine
the oil, vinegar, oregano, basil, salt,
and garlic. Set aside. Cut the
steaks into finger-sized strips.
Place the strips in a single layer in
a glass dish or sealable plastic
bag, and cover with the marinade.
Marinate in the refrigerator,
covered, overnight, or for 24 hours.
(The longer the marinating time, the
less wild flavor.)

Remove the meat from the
marinade but do not dry or drain.
Dredge the wet meat in the cracker
meal, patting it firmly onto the meat
on all sides. Leaving the meat
moist with marinade will make the
cracker meal stick well. In an
electric frying pan, heat the oil to
325 degrees. Saute the strips in the
oil until golden. Drain on paper
towels. Serve hot.
Venison Fingers
1/2 cup honey
2 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
2 cups Wild Turkey bourbon

All-purpose flour
Cajun seasoning to taste
Canola oil for frying
1 cup (8 ounces) grated cheddar
cheese
1/2 cup chopped onion

Slice turkey lengthwise into 2-inch wide
strips, removing skin; wash and drain.
Heat the honey until hot. Add
Worcestershire sauce, mustard and
bourbon to make marinade. Marinate
turkey in mixture in refrigerator 2 to 4
hours.

Remove turkey from marinade,
shaking to remove excess liquid.
Combine flour and seasoning in a
plastic bag, add turkey strips and
shake to coat. Fry in canola oil till
golden brown. Place on serving dish
and sprinkle with cheese and onions.  
Serve with wild rice.
Drunken Wild
Turkey
5 lb. Beef or Venison Chuck Roast
2 tbsp Canola oil
Salt - Pepper
1 packette  of Lipton Onion Soup Mix
1 ¼ cups water

Brown beef or venison in oil and put in
the pot.   Add pepper (to taste), Lipton
Onion Soup Mix, and water. Cover pot
and cook for 2 - 2 1/2 hours or until
meat in tender.

To make the gravy:
2 cups broth (liquid from cooked meat)
¼ cup flour
½ cup cold water

Add enough water to broth to measure
2 cups. Add cold water to flour and mix
until smooth. Gradually stir into broth.
Cook over medium heat, stirring
constantly, until gravy is smooth and
thickened. Season with salt and pepper
to taste.
Beef or Venison
Roast
1 lb Fish fillets
1/2 cup Beer
1/2 cup All-purpose Flour
1 egg
1/2 tsp salt and pepper
Canola oil for frying

In a bowl mix the beer and eggs,
salt and pepper (to taste) and add
the flour. Mix until the batter is
smooth.
Dip fish into batter; allow excess
batter to drip off.  In a skillet, place
enough cooking oil to cover the
bottom half of the filets and cook for
3-4 minutes
or until golden brown.  Drain the
fillets on a  paper towel and serve.  
Finish the rest of the beer.
Beer Battered Fish
4 lb beef or venison roast
1 tbsp Salt
1 tsp Pepper
1 bottle Red Wine - your favorite
8 small potatoes peeled and cut in half
8 medium carrots peeled and cut into
small pieces
2 small onions - cut to your liking

Pick out a red wine that you like.  Some
are sweet and some have a bitter
after-taste.  The sweet wines will give
the meat a better taste.

Place the roast in a small crock-pot and
add the wine until it covers the roast by
at least an inch.  Account for
evaporation over the cooking period.  
You can also cut the wine with water if
you don't want to use the whole bottle.  
Cook on the lowest setting for 6 - 7
hours.  Over a fire, place in a pot big
enough to hold all the ingredients, cover
and place on low heat.  Do not let boil.  
The low heat will give the wine time to
cook into the meat and will keep the
meat very tender.  
Drain out the wine and add the
vegetables and any seasoning, salt
and/or pepper to taste.  Fill the
crock-pot with water until it is over the
roast and vegetables and cook on high
for about 1 hour or until the potatoes are
soft.  If you want crisper carrots, add
them at a later time and then cook.
Wine Pot Roast
2 cups chopped cooked beef  (lean)
4 small potatoes, cooked and
chopped
1 medium onion, chopped
1 tbsp parsley
1/2 tsp salt
1/8 tsp pepper
1/4 cup of shortening

Mix the beef, potatoes, onions,
parsley, salt and pepper.  Heat the
shortening in a skillet over a
medium fire until shortening melts.  
Spread the beef mixture evenly in
the skillet.  Fry, turning frequently,
until browned which will be 10 to 15
minutes.  You can also add 16
ounces of diced beets to the
mixture to make a Red Flannel
Hash.
Skillet Hash
Bison Pot O' Roast
Buffalo roast at least 3 lbs.
Bit of lard or bacon grease, veggie
oil or olive oil for low fat
Out of the garden:
Carrots, Taters, Celerty,
Peas-shelled
Onions, Sweet basil, Rosemary,
Tyme, Salt and Pepper to taste.  A
huge cast iron pot and wooden
spoon.

Brown the roast on medium heat
not so as to burn and do this quickly
as buffalo has no fat.  You will want
to add a bit of lard or bacon
grease.  Add water to almost
cover.  Now you can add the secret
ingredients. liquid smoke, soy
sauce and a bit of Worcestershire
sauce.  Add the basil, rosemary
and thyme to taste, more basil than
the rest.  

Allow the roast to simmer over the
fire, oven or even a crock pot.  This
will take a while and poke the meat
occasionally to see how done it's
getting
When the meat is close to being
done, add all those cut up veggies,
some salt and pepper.  Cook the
rest of the till tender.
Ring the dinner bell and stand back.
Skillet Grouse or
Quail
4 grouse or quail breasts  - halved
Garlice powder
1/2 C. of your favorite coating mix
(mix for fish or chicken)
4 Cloves of garlic
3 Tbs capers
8-10 slices of mild pickle peppers
1 C. chicken broth
3 Tbs chopped parlsey
3 Tbs butter
Olive oil

Sprinkle the breast with galirc
powder to taste.  Shake the breasts
in a plastic bag with our favorite
coating mix.  Fry the breast in olive
oil until both sides are golden
brown and add the garlic.  Cook 30
seconds and add the capers and
peppers and cook for 1 minute.  Ad
the chicken broth and bring to a
boil.  Reduce the heat to simmer for
10-15 minutes until the meat is
tender.  Sprinkle the breasts with
parley and serve with you favorite
side dish.
2-21/2 Lbs of fish
4 C. bread cubes
2 Tbs chopped onions
1/2 C chopped celery
1tsp salt
1/4 C fat

Wash the fish prior to cooking.  Mix the
bread cubes, onions, celery, salt and fat
together and stuff into the fish.  Insert
toothpicks and lace the fish with string
to keep the mix inside.  Wrap the fins
and tail in brown wrapping paper to
keep from drying out.  Wrap or cover
the fish with bacon strips.  Bake in a
shallow pan 35 to 40 minutes at 400
degrees.
Baked Stuffed Trout
Gravey Mix
Want to try something other
than your standard gravey?  
Mix together 6 tablespoons
orange juice concentrate with
one-half cup of ketchup, sherry
(or port wine), one-half cup of
currant jelly, 2 tablespoons
butter and one-half teaspoon of
Worcestershire sauce. Beat,
then let stand in refrigerator
one day before serving warm
or cold with game birds or
game meats.
Meat Substitutions
In all of these recipes, you can
substitute one meat for
another. Use venison or beef
for antelope, buffalo or elk for
beef, or moose for bear;
venison or lamb for big horn
sheep; pigeon, quail or grouse
for doves, goose or duck and
vice versa; goose or domestic
turkey for wild turkey.  Be
creative and use your
imagination.
3 slices bacon, chopped
1 large onion, finely chopped
3 pounds venison or wild hog or 1 1/2
pound each, ground or in small cubes
1 quart beer or water
4-ounce can chopped green chilies
1 Tablespoon cumin seeds, crushed
1 quart tomato juice
1 Tablespoon hot pepper sauce
(optional)
2/3 cup of dry Chili Mix
1/2 cup white cornmeal or masa flour
Saute bacon and onion in skillet until
onions are transparent and bacon is
slightly browned. Add meat and sear.

Mix in saucepan 1-1/2 cup beer, green
chilies, cumin and Chili Mix. Simmer
until it reaches gravy consistency. Add
remaining beer, tomato juice, and hot
pepper sauce. Pour in pan and place
in smoker. Smoke-cook for at least 4 to
6 hours at 225°F.

Before serving stir in cornmeal or
masa flour to thicken and simmer for
20 minutes. Serve with pinto beans
and flour tortillas.
Wild Game Chili
you want to prepare.

Baste Mixture
Kosher salt
Black Velvet Canadian whiskey
White vinegar
Coca-Cola

Pour kosher salt over venison meat.
Rub into meat well. Cover with
plastic and place in the refrigerator
overnight.

The next day, before smoking,
wash all the salt off the meat. Mix
together equal parts whiskey, white
vinegar, and Coca-Cola. Place
meat into smoker. Load wood box.

Baste with Baste Mixture once per
hour, making sure to coat all the
meat completely. Smoke meat for 3
- 4 hours, or until done.

Recommended wood: pecan,
apple or cherry.
Drunken Deer