Bass Pro Shops Outdoors Online: Home

Wildlife Mississippi
JoinAbout MFWFNewsMagazineConservation 

InitiativesFinancial Assistance

Search MFWF

Welcome
Who are we?
Staff Profile
Initiatives
Kids Korner
News Room
Magazine
Join/Benefits
Charitable Giving
Membership
Gift Shop
Expos
Seed Program
Photography
Scrapbook
Screen Images
Brochures
Links
Recipes
Contact Us
Home

 


Wildlife Mississippi Magazine

Other Game

Fruit Marinade For Game

1 papaya, peeled and seeded
8 oz. pineapple juice
3 oz. fresh carrot
1 T. each of fresh basil, oregano and thyme
1 T. garlic, chopped
1½ tsp. salt
1 tsp. white pepper
1 oz. olive oil

Place the first three ingredients in a blender. Strain through a fine colander. Add herbs and oil to this juice. 2 T. molasses or maple syrup and 1 ½ to 2 T. brandy may be added for wild boar or other “gamey” meat.

Jimmy and Becky Walker
Yelleville, Arkansas


Smoked Antelope with Gravy

Cut hindquarter into roast-size pieces. Marinate overnight in Italian dressing. Pierce meat and add pieces of garlic. Pour in Worcestershire sauce. Sprinkle with seasoned salt, lemon pepper and garlic salt. Put in meat smoker for 2 hours. Put marinate sauce in saucepan of smoker with beer or wine and equal amount of water. Take out and slice and make gravy. Cook covered in oven in gravy for 1 hour at 350 degrees.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

 

 

Mississippi Outfitters Association Mississippi Land Trust

Magnolia Records


 
. . .
© Copyright 2003 Wildlife Mississippi
Web Development by TecInfo ®