Hunt Pike IL
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Use this form to contact us to get more information about our expo and the available booth spaces and prices that we can provide for your specific display needs. |
| Contact Us |
| We would appreciate your interest and feel free to contact us to get more information about our expo and the services we can provide for your specific display needs. Advertisers for space on this website can contact Gina Johns for customized space and placement. Booth rentals will have free advertising on this website and on a business directory page on this website. |
| Favorite Links |
| Wild Turkey Dip Ingredients: 2 cups chopped cooked wild turkey meat 1- 16 oz. container sour cream 1- 8 oz. cream cheese, softened 2 cups shredded cheese 1 cup mayonnaise 1-1/2 pkgs. french onion soup mix Instructions: Combine all ingredients and mix well. Chill and stir again before serving. Serve with corn chips. |
| Roasted Duck Recipe Ingredients: 1 wild duck 2 T. butter Salt Pepper 16 ounce can sauerkraut 1 1/2 cups water Instructions: Rub duck inside and outside with butter and sprinkle salt and pepper. Stuff with sauerkraut. Sear in a roasting pan, breast side up, in a hot oven (400°F) for 15 minutes. Add 1 1/2 cup water and baste. Reduce heat to 300°F and cook for 30 minutes per pound. Baste often and add water if needed. |
Expo Promoters / Booth Information / Advertising: Shari Borrowman: 217-437-5971 e-mail: kborrow@irtc.net Patty Buchanan: 217-734-9314 / cellular: 217-430-1808 e-mail: pbuch@wifiskynet.com Roberta Dolbeare: 217-734-9365 e-mail: brooksid@adams.net Kelly Masters: 217-242-4000 e-mail: kevnkel@wildblue.net Amber Skirvin: 217-734-9056 raskirvin@hotmail.com Gina Johns: 217-734-2767 office / cellular: 573-560-0638 e-mail: gina@wifiskynet.com Thank you everyone for all of your help! David |
| We want to thank our contributors and sponsors! |
| Lock & Dam #24 Clarksville, Missouri |
| Shroom Stuffed Goose Ingredients: 1 goose 1 stick margarine 2 chopped onions 4 chopped slices of bacon 3/4 pound sliced mushrooms 1 cup wine / taste test often salt pepper Instructions: Melt 1/2 of margarine in a skillet. Add onions and cook for 3 minutes. Add bacon and cook 3 more minutes. Add mushrooms and cook 2-3 additional minutes. Stuff goose with mushroom mixture. Place goose in roasting pan. Pour what wine is left and dot with remaining margarine. Salt and pepper. Cover and cook at 350° for 2-3 hours; baste occasionally. Remove lid last 15 minutes to allow bird to brown. Serve with mushroom stuffing. |
| Pheasant & Rice Ingredients: 1 pkg dry onion soup mix 1 cup uncooked rice 1 pheasant cut into serving pieces 1 can cream of chicken soup 1 soup can of milk 1 can French-fried onion rings Instructions: Put onion soup mix into buttered casserole dish. Sprinkle rice over soup mix. Place pheasant pieces over rice. Stir cream of chicken soup with milk and pour over pheasant. Cover and bake at 350°F for 1 hour and 15 minutes. Uncover and place onion rings; bake for 15 minutes longer. |
| Baked Rabbit Ingredients: 1 rabbit, cut up Rosemary Salt Pepper Butter Chopped celery Chopped carrots Sliced onion Worcestershire sauce Instructions: Place rabbit in foil. Sprinkle rosemary, salt and pepper on rabbit. Place butter, celery, carrots and onion around rabbit. Shake on Worcestershire sauce. Close tightly. Bake at 200°F for 3 hours and 350°F for 1 hour until tender. Unwrap foil the last 20 minutes of cooking to brown. |
| Italian Goose Breast Appetizers Ingredients: 2 goose breast fillets Italian salad dressing Flour oil Instructions: Cut breast fillets into 1/2 inch slices. Then cut into 1 inch lengths. Cover goose pieces with Italian dressing. Marinated at least 4 hours. Drain Goose well and dredge in flour. Brown in a small amount of hot canola oil until golden brown. Do not overcook. Drain well and serve as an appetizer. |
| Cajun Squirrel Sauce Piquante Ingredients: 3 squirrels cut up 1 large onion 3 cloves garlic 1 bell pepper 1 can of Rotel 1/2 cup green onion tops Instructions: Start by soaking squirrels in cold water and vinegar or salt to remove some of the wild taste,rinse and season with favorite season Heat oil in black iron pot then add squirrels to brown, stirring often to keep from burning, as squirrels start to stick add small amount of water and continue browning, repeating as necessary until very brown in color. Once squirrels are brown add onions, garlic, and bell pepper. cook until soft, (make sure to scratch bottom of pot while browning to get all the good stuff thats stuck, this makes the gravy). Add Rotel and fill empty can with water an add to pot also. Cover and simmer until squirrels are tender. Top with green onions, serve over cooked rice and enjoy! |
GameMasters 5100 Broadway, Quincy, Illinois 217-221-9300 www.gamemastersoutdoors.com |