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Maps to and boundaries of locations such as:

  • Conservation Areas
  • Crown Lands
  • Public Lands
  • Ontario Parks

Relevant and Necessary Information such as:

  • Maps
  • Directions
  • Location description
  • Regulations

 

Every reasonable effort has been made to ensure the currency and accuracy of the information presented in the Ontario Hunting Guide. However, Outdoor Solution assumes no responsibility on the recent updates made by original sources after the publication of this Guide. Users of this Guide should verify the information from primary sources prior to making decisions or acting upon them.

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Recipes


BAKED DUCK | PARMESAN DUCK BREAST | STUFFED WILD DUCK | DUCK STEW | FRIED GOOSE BREASTS | STUFFED WILD GOOSE | BARBECUED DUCK | FILLET OF DUCK | ROASTED RABBIT | RABBIT STEW | VENISON MEAT LOAF | STUFFED VENISON STEAK | SOUTHERN VENISON SAUSAGE | VENISON, MOOSE, OR ELK ROASTS BAKED IN FOIL | VENISON OR MOOSE CASSEROLE | ROASTED WILD TURKEY | TURKEY PIMENTO SOUP

BAKED DUCK


  • 2 mallard ducks cleaned
  • 4 slices bacon or salt pork
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 chicken bouillon cubes
  • salt and pepper
  • 3 cups water
  • 1 tsp. prepared herb seasoning

Pepper and salt both ducks, place them in baking pan. Add half of celery and half of onion; place other half in body cavities. Strip bacon (2 slices per bird) across breast. Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300 degrees for 3 hours, basting every 30 minutes. Smaller ducks should cook about 2 hours. When ducks have cooked, remove them and wrap in aluminum foil to retain heat. Serves 8 (if quartered).


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PARMESAN DUCK BREAST


  • 2 duck breasts, boned and sliced
  • 1 beaten egg mixed with 1 tsp. water
  • 1 cup Wesson oil
  • 1/4 cup parmesan cheese

Heat oil in heavy skillet. Dip pieces of duck breast in beaten egg and roll in Parmesan cheese. Fry in hot oil.


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STUFFED WILD DUCK


  • 2 young, plump wild ducks, cleaned
  • 1 cup chopped apple, unpeeled
  • Parsley, grapes, apple wedges
  • 2 small onions, chopped
  • 1 1/3 cups water
  • 6 tbsp. bacon drippings or melted shortening
  • 2/3 cup orange juice
  • 2/3 cup chopped celery
  • Salt and pepper

Rub cavity of each duck with 1 tsp. Salt and pepper. Combine chopped apple, celery and onion; stuff into cavity of each duck. Close cavity with skewers. Brown ducks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt. Cover tightly; cook over low heat 45-60 minutes or until tender (time depends on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes, and apple wedges. 6 servings.


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DUCK STEW


  • 2 dressed duck, cut into serving pieces
  • 3 celery leaves, chopped
  • 2 bunches green onions
  • Red pepper to taste
  • Garlic to taste
  • 1 - 2 pints water
  • 1/2 cup oil
  • Salt and pepper to taste
  • 4 large onions, chopped
  • 1 green pepper, chopped
  • Parsley

Season duck with salt, black pepper, and red pepper. Heat oil in large, heavy pan until very hot. Brown ducks in hot oil. Remove from pan; place onions, garlic, celery, and green pepper in same pan. Replace duck in pan. Cook over medium heat for 15 minutes, stirring frequently. Add water; cover. Cook slowly for 2 1/2 hours or until tender. Replenish water if necessary. About 15 minutes before serving, add green onions and parsley. Serve over rice or pasta, if desired.


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FRIED GOOSE BREASTS


  • 1 pair (or more) of goose breasts
  • 1/4 cup flour
  • Water or milk
  • Salt and pepper to taste
  • 1/4 cup bacon fat

Skin the goose and slice out the whole breasts. Slice about 1/4 inch thick, across the grain. Dredge in seasoned flour, and pound, to tenderize. Fry in hot fat for 1 minute on each side. Remove the meat from the pan and stir in 1 tbsp. flour for each 1 tbsp. fat remaining. When smooth, stir in water or milk to make gravy of the right consistency. Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts.


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STUFFED WILD GOOSE


  • Giblets from goose
  • 2 apples, diced
  • 1/4 tsp. sage
  • 1/4 tsp. garlic powder
  • 4 cups bread crumbs
  • 2 med. onions
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 med. wild goose
  • 2 tbsp. butter

Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs, apples, onions, and seasonings. Add liquid from giblets to moisten stuffing. Place goose in roasting pan and dot with butter. Bake approx. 20 minutes per pound of goose at 350 degrees. Baste often. 8-12 servings.


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BARBECUED DUCK


  • 2 large ducks
  • 4 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. tomato catsup
  • 1 tbsp. butter

Disjoint ducks. Brown under broiler, basting frequently with sauce made of remaining ingredients. Sprinkle on salt and paprika before serving.


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FILLET OF DUCK


  • Breasts of 2 ducks
  • 1 pkg. dry onion soup mix
  • 1 apple, sliced
  • 2 cups water
  • 1 orange, sliced

Fillet breasts. Place breasts on platter and cover with apple and orange. Cover with plastic wrap and refrigerate overnight. Remove apple and orange slices and place fillets in 1 1/2 quart oblong baking dish. Empty onion soup into dish; add water. Bake at 300 degrees for 2 hours.


Serve with pan drippings. Serves 4.


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ROASTED RABBIT

Rub surfaces of rabbit pieces with onion, garlic, and lemon. Stuff if desired. Place on a greased rack in a shallow pan. Brush generously with melted butter or margarine and cover loosely with foil. Roast at 325 degrees F. for 1 to 4 hours. Remove foil during last 1/2 hour to brown.


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RABBIT STEW


  • 1 frozen dressed rabbit
  • 1 large onion, cut-up
  • 1 small green pepper, cut-up
  • 1-2 stalks celery, sliced
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1-2 carrots, cut-up
  • 3 tbsp. catsup or tomato paste
  • Cayenne pepper to taste
  • 1/2 tsp. oregano
  • 1 tbsp. dried parsley
  • 1 cup liquid (white wine, cider, tomato sauce, or water)

Marinade: 1/2 cup vinegar, 2 tbsp. salt, 2 cloves garlic minced, and cold water to cover.


Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on low 8-10 hours. Serves 4-6.


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VENISON MEAT LOAF


  • 2 lbs. ground venison
  • 1/4 lb. pork sausage
  • 1/2 cup chili sauce
  • 2 tbsp. butter
  • 1 cup bread crumbs
  • 1/2 tsp. thyme
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 eggs
  • 1 cup tomato juice
  • 1 1/2 tsp. salt
  • 1 tsp. pepper

Mix all ingredients thoroughly in a large mixing bowl. Transfer to a buttered loaf pan. Bake at 350 degrees for 1 1/4 hours and until juices run clear. Serve hot.


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STUFFED VENISON STEAK


  • 1 lb. round venison steak
  • 1 tsp. salt
  • 1/2 cup finely chopped celery
  • 1 small onion
  • 1/4 tsp. black pepper
  • 1/2 cup flour
  • 1/2 cup water
  • 1 cup bread crumbs
  • 1/2 tsp. sage
  • 1 egg
  • 1 cup milk or broth
  • 2 tbsp. fat

Mix bread crumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2" x 4" pieces. Spread each piece or meat with dressing and roll, fastening the rolls with toothpicks. Roll in flour and brown in fat. Place in pan, add water, cover, and cook for 2 hrs. at 375 degrees.


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SOUTHERN VENISON SAUSAGE


  • 5 lbs. lean ground venison
  • 1 small pinch cayenne

Combine all ingredients. Grind several times through the fine blade of a grinder. Form patties. Cook in pork fat at high heat. Keeps well up to 6 months in a freezer.


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VENISON, MOOSE, OR ELK ROASTS BAKED IN FOIL


  • 3-4 lb. roast
  • 1/2 pkg. of dry onion soup
  • 1 tbsp. pepper
  • 5 lbs. ground pork (40%)
  • 1 small pinch ground sage
  • 3 tbsp. salt

Place roast on piece of heavy duty aluminum foil. Sprinkle 1/2 pkg of dry onion soup over meat. Bring edges of foil together and seal tightly. Place in shallow roasting pan. Preheat oven to 425 degrees. Bake for 2 to 2 1/2 hours. There will be ample juice collected inside foil which can be thickened for gravy.


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VENISON OR MOOSE CASSEROLE


  • 2 lbs of venison or moose meat cubed
  • 1 pkg dry onion soup mix
  • 1 cup canned tomatoes or 2 fresh tomatoes
  • 1 can mushroom soup

Preheat oven to 325 degrees F. Place meat in casserole dish and add mushroom soup, dry onion soup mix, and tomatoes. Cover and bake for 2 hours.


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ROASTED WILD TURKEY


A wild turkey would be treated the same as a domestic bird. Keep the stuffing simple and not too highly seasoned. After stuffing the turkey, rub well with butter, salt, and pepper. Place it on a rack in a roasting pan. Roast in a 325 degree F. oven and allow 22-25 minutes per pound of turkey. Baste turkey often with equal amounts of butter and white wine.


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TURKEY PIMENTO SOUP


  • 1 cup wild turkey, cooked and finely chopped
  • 3 cups turkey or chicken broth
  • 6 tbsp. margarine
  • 4 tsp. onion flakes
  • 1/3 cup flour
  • 1/2 cup milk
  • 1/2 cup light cream
  • 1 sm. jar pimento, chopped
  • Salt and Pepper

Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings.


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