Swedish Roast Leg of Venison Roast Pheasant Trout Malone Barbequed Wild (or domestic) Meat Book Referenced on the Show: "Wisconsin's Wild Game: Enjoying the Harvest by Mary E. Mennes and Scott R. Craven Available from your Wisconsin County Extension Office

Swedish Roast Leg of Venison

6-8 lb. Leg of venison trimmed
1 qt. dry red wine
1 large onion, sliced
1 clove garlic, minced
1 bay leaf
4 peppercorns
3 juniper berries
6 slices bacon

Mix wine, onion, garlic, bay leaf, peppercorns and juniper berries. Marinate leg in this mixture for 24 hours, turning several times. Strain and reserve marinade. Put bacon slices over leg roast. Roast uncovered for 20 minutes at 450° F. Add marinade. Reduce heat to 325° F. Roast 18 minutes per pound for rare, 22 minutes per pound for medium, basting often.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

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Roast Pheasant
Called in by Rick

Cover the pheasant with bacon slices. Tuck a clove of garlic under each wing. Sprinkle with caraway. Cover, leave lid 1/4 open. Roast until brown -- about 10 minutes at 375° F. Put sour cream in bottom of pan. Cover and roast 1 1/2 to 2 hours at 325° F., basting often with the sour cream.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

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Trout Malone
Called in my John

Put butter in the bottom of a baking pan. Cover bottom of pan with lake trout fillets (3-5 lb. range of fish). Sprinkle with brown sugar. Top with 1/4 cup sesame seeds, then 1/4 cup (or less) soy sauce. Put under broiler for 5 minutes. Serve fish on cooked wild rice, topped with the sauce from the pan.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]

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Barbequed Wild (or domestic) Meat
Called in by Vicki

Put your venison or other roast in a crock pot. Add 1 can cola, 1 jar chili sauce and 1 sliced onion. Cook 4 to 5 hours.

Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]