Hunt Pike Illinois
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| Duck calling contest sponsored by: Foiles Migrators / Fox Mud Motors Register before noon at booth #3 and #4 Contest starts at 12:00 NOON on Saturday! Call or see Jeff Foiles or for more details Prizes for all ages... |
| Ugliest Dog contest sponsored by: P & S Sales/Patty & Sandy Buchanan Register before 2:00pm at booth #65 on Saturday Contest starts at 3:00pm on Saturday! Call or see Patty or Sandy for more details Prizes for all ages... |
| Antler Toss contest sponsored by P & S Sales/Patty & Sandy Buchanan Register before noon at booth #24 Contest starts at 1:00pm everyday! Call or see Patty or Sandy for more details Prizes for all ages... |
| Kids Camo face painting contest sponsored by Royal Spa/Nickie Johns Register before noon at booth #7a Contest starts at 2:00pm on Saturday! Call or see Nickie for more details Prizes for all ages... |
| Archery Range & Contest sponsored by Joe Buchanan/David Shonhart Sideview Archery and GameMasters of Quincy, Illinois Register before noon at booth #0 Contest starts at 1:00 P.M. Saturday! Call or see Joe Buchanan or David Shonhart for more details! Prizes for all ages... |
| Whac-a-Mole contest sponsored by P & S Sales No Registration required / Contest at Booth 24 & 65 Contest runs all day Saturday and Sunday! Call or see Patty for more details Prizes for children ages 3 to 7... |
| Kids Wildlife Painting contest sponsored by Hunt Pike Illinois Register before noon at booth #0 Contest starts at 2:00pm on Saturday! Call or see Gina Johns for more details 573-560-0638 Prizes for all ages 2-17 |
| Deer in Mushroom Sauce Ingredients: 2 lbs deer meat 1 can mushroom soup 1 can sliced mushrooms 1 cup water 1 package of brown gravy mix 2 tbsp of DeJon mustard salt & pepper Instructions: Combine all ingredients. Cook @ 375° covered with foil until tender. Serves 4 |
| Venison Chops Ingredients: 6 venison chops Salt and pepper 1/4 teaspoon onion and garlic salt 3/4 cup flour 4 tablespoons shortening Instructions: Season chops with salt, pepper, onion and garlic salt and dredge with flour. Cover and cook over low heat in shortening for 1/2 hour. Turn occasionally and add a small amount of water if needed. Remove cover and brown the chops on both sides. Serves 6 |
| Venison Fried Rice This beats a breakfast burrito! Ingredients: 2 cups chopped, cooked venison 4 cups cooked rice 1 cup chopped onion 1 cup cooked peas 1 cup scrambled eggs Oil Soy sauce Instructions: Cook rice and set aside. Heat large skillet until hot. Add oil and soy sauce. Sauté onion lightly. Add venison, peas and eggs and toss lightly. Add cooked rice and stir until mixture is hot, adding soy sauce as needed. |
| Ground Venison Casserole Don't tell Mom! Ingredients: 1 pound ground venison 1/2 chopped onion 1/2 teaspoon salt Dash pepper 4 large potatoes (sliced) 1 can mushroom soup Instructions: Brown ground venison and onion. Add salt & pepper. Boil potatoes until tender. Drain. In baking dish, put layers of potatoes, venison and mushroom soup. Bake at 400°F. for 35 minutes. Serves 4 |
| Duck with Stuffing Ingredients: 1 wild duck 1 teaspoon salt 1 teaspoon oregano 1 teaspoon paprika 1 teaspoon pepper 1/4 cup olive oil 1/4 cup lemon juice 1 can chicken broth 1 package Knorr vegetable soup mix chopped celery chopped onion 3/4 stick margarine 4 cups of herb-seasoning stuffing Instructions: Place duck in roasting pan. Mix salt, oregano, paprika, pepper olive oil and lemon juice and pour evenly over duck. Bake for 1 1/2 hours at 350°F covered. Bake uncovered for 30 minutes. Place broth and soup mix in a saucepan. Bring to a boil and let simmer for 5-6 minutes. Sauté celery and onion in margarine. Mix stuffing with broth and add celery and onions. Serve as a side dish. Serves 4 |
| Apricot Duck Ingredients: Duck washed and quartered 1 onion diced celery chopped (4 stalks) 6 to 8 baby carrots 1 chopped apple Salt & Pepper 1 jar of Apricot preserves 1 canned dried apricots 2 Tbsp. brandy Instructions: Clean duck and marinate in buttermilk with added tenderizer. Stuff duck with apple, carrots, celery and onion. Cook @ 350°for 1 to 1 1/2 hour and baste often with butter and water. While duck is cooking mix jar of apricot preserves with dried apricots and 2 tbsp of brandy for sauce. |
| Venison Philly Steak Sandwich Ingredients: 1 pound of venison, sliced thin 3 T. margarine Sweet onion, sliced 4-6 mushrooms Swiss Cheese Bread of choice Instructions: Cover sliced venison with Italian dressing. Marinate for 1 hour. Melt margarine in skillet and sauté onions and mushrooms. Drain venison and add to onion and mushrooms mixture. Cook about 3 minutes or until loin pink. Place sliced bread and cheese under broiler to cheese is melted. Top with loin mixture. |
| Roast Turkey - 'Tis the Season 10-26 lb. turkey (wild is best), thaw if frozen 2 c. tomato juice 1 c. sherry 1 tbsp. paprika 2 tbsp. salt ½ tsp. black pepper 2 carrots, cut lengthwise 4 stalks celery 3 c. water Place turkey in roasting pan. Tie wings with butcher cord to make bird easier to turn. Place carrots and celery inside bird. Mix tomato juice, sherry, paprika, salt and pepper together and put over bird. Add 6 cups water. Bake in 375 degrees oven 3 hours, turning bird every 30 minutes. Be sure to cook giblets in liquid with turkey, including neck if removed from bird. Remove turkey from oven and take out carrots and celery. Stuff bird with your favorite stuffing 10 minutes before bird is done. Pour off all juices from roasting pan and return bird to oven and dry roast to complete browning. Carve turkey and serve. You will have to duck when carving so juice does not hit you in the eye! |
