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Wild Game Tamed By Shelly’s
LOU ANN GOOD
Food And Family
Features Editor
WYOMISSING (Berks Co.)
This is the season when cooks
scrounge for good-tasting recipes
for the ample provisions game
hunters amass.
“If you need recipes for game,
you found the right person,” said
Dale Shelly, Wyomissing.
“Everybody knows I love to
cook,” Shelly said. “I’m 63 years
old and have been cooking for
more than 40 years.”
He’s especially pleased that his
original recipes can be prepared
by novice cooks.
“I like all kinds of hunting, but
I’m a really big goose and duck
hunter in the Manheim area,”
Shelly said.
Unlike many hunters, Shelly
especially enjoys preparing his
bounty (and also the fish and
game fellow hunters give him)
into favorite recipes developed
over the years.
Through trial and error, Shelly
has perfected recipes for jerky,
barbecue, chili, marinades,
brines, and much more.
“You ought to write a cook
book,” friends and coworkers
often tell him when he shares
samples with them.
People often request his reci
pes. Shelly, who is semi-retired,
decided to take their advice. The
result is a 154-page cookbook
containing recipes for venison,
bear, duck, rabbit, geese, grouse,
pheasant, quail, turkey, squirrel,'
antelope, caribou, elk, moose,
mule deer, and more.
The plastic spiral-bound cook
book is attractively printed and
easy to read.
“You don’t need to be a hunter
to use the cookbook,” Shelly said.
“For those who do not hunt or
fish, the recipes can easily be
“See for yourself that wild game does not need to taste
‘wild,” said Dale Shelly, left, as he offers samples of his
favorite recipes to Ray Sites, Lititz. Shelly’s cookbook,
“Original Wild Game, Fish, and Seafood Recipes,” proves
that there are many ways to prepare wildlife to please
your palate.
November 15, 2003
adapted to using any meat de
sired.”
Shelly’s cookbook is sold at
many hunting supply stores and
supermarkets in Lancaster and
Berks counties. Shelly also visits
several sites periodically to share
samples and sell his cookbook.
Two upcoming sites are Trout
Run Sports, 428 N. Reading
Road., Ephrata, on Nov. 21, from
9 a.m. to 8 p.m., and Martin’s
Country Market, Rt. 322, Lin
coln, on Nov. 22, from 9 a.m. to 7
p.m.
For a mail-order copy of the
cookbook, send a check or money
order for $lB plus $5 for tax,
shipping, and handling to Dale L.
Shelly, P.O. Box 6070, Wyomis
sing, PA 19610. Or call (610)
375-7925. Be sure to include your
full mailing address.
Here are some of Shelly’s reci
pes.
DALE’S LASAGNA
2'A pounds ground venison
2 medium onions, chopped
1 large red pepper, chopped
2 tablespoons crushed garlic
1 tablespoon salt
Vi teaspoon black pepper
12-ounce can tomato paste
2 28-ounce cans tomato puree
3 15-ounce cans tomato sauce
2 tablespoons light brown
sugar
1 teaspoon crushed oregano
2 tablespoons parsley flakes
Va teaspoon basil
8-ounce box oven-ready lasa
gna
1 pound ricotta cheese
8-ounce can Parmesan cheese
1 pound mozzarella cheese,
cubed
VA cups white cheddar cheese,
grated
Brown the first six ingredients
in a large skillet until the onion
and pepper are tender. In a large
kettle, add the next seven ingre-
c Wa6(e
Cookbook
dients and simmer. Combine to
mato sauce and browned meat
mixture and simmer about 10
minutes.
In two deep baking dishes
(9x13x2-inches), alternate
tomato/meat sauce, lasagna, and
cheeses, repeating until dishes are
filled, ending with sauce and
cheese on the top. Bake uncover
ed on middle rack at 3SO degrees
for about an hour or until brown
and bubbly.
VENISON POT PIE
2 pounds venison roast
2 48-ounce cans beef broth
2 cups water
1 teaspoon salt
V «teaspoon black pepper
1 large onion, chopped
Pinch of saffron
4 cups diced potatoes
3 large ribs celery, chopped
1 tablespoon parsley
Pot pie dough
Cook venison in beef broth,
water, salt, pepper, onion, and
saffron until tender (approxi
mately 2 hours). Remove meat
from broth and cut in small
pieces. Add the potatoes, celery,
and parsley to broth and cook
until tender. Add meat and sim
mer. Prepare pot pie dough.
Dale Shelly
Wyomissing
RABBIT OR SQUIRREL
5 cups cooked rabbit or squir
rel, finely chopped
1 cup chopped celery
VA cups chopped onions
1 cup grated carrots
Vi teaspoon oregano
1 /«teaspoon Cajun seasoning
4 tablespoons light brown
sugar
4 tablespoons yellow mustard
4 cups ketchup
1 tablespoon soy sauce
1 tablespoon vinegar
In a pressure cooker, cook four
rabbits or eight squirrels in VA
quarts of water and two tea
spoons salt for 45 minutes. Or, if
you prefer, cook in a five quart
kettle in two quarts of water and
two teaspoons salt until tender.
Cool meat and cut into small
pieces.
Combine all of the above ingre
dients and mix thoroughly. Bring
to a boil and simmer for 30 min
utes.
PAN FRIED RABBIT
2 whole rabbits, cooked and
boned
1 teaspoon salt
6 extra large eggs
1 teaspoon ground mustard
1 teaspoon onion powder
'A teaspoon black pepper
Saltine crackers, finely crushed
Flour
Butter or olive oil
Wisk together salt, eggs, mus
tard, onion powder, and black
pepper. Place flour and cracker
crumbs in separate bowls. Dredge
rabbit pieces in flour, then egg
mixture, then cracker crumbs
and pan fry in a skillet in butter
or olive oil until browned on both
sides.
Dale Shelly enjoys hunting, fishing, and cooking his
bounty.
JERKY
7 pounds venison roast (or 3
turkey breasts or 6 chicken
breasts)
3 teaspoons garlic powder
6 teaspoons onion powder
6 teaspoons meat tenderizer
VA teaspoons black pepper
2 teaspoons ground mustard
2 cups soy sauce
2 cups Worcestershire sauce
VA cups burgundy or red wine
6 teaspoons liquid smoke
Semi-freeze venison roast for
easier slicing. Slice into Vi-inch
thick strips about 2 inches wide
and 3 to 4 inches long. Combine
all of*the above ingredients in a
large bowl. Mix thoroughly and
then add venison strips. Marinate
in brine 24 hours, turning meat
occasionally. Drain brine and
place strips on paper towels. Pat
dry. Place in oven, dehydrator or
smoker. If using oven, place
strips on draining grates and set
oven temperature to 150 degrees
and keep the oven door open ap
proximately four inches. Place
foil on bottom of oven (loosely
along sides, front, and back so
heat can circulate in oven) to
catch drippings. After one hour
remove foil. Check in three
hours, some pieces may be done,
although it usually takes between
6 to 8 hours. Pieces should be
chewy, not brittle.
This recipe can be used for any
large game meat, beef eye roast,
or turkey, goose, duck, or chicken
breasts.
Dale Shelly
Wyomissing
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
November
22 Thanksgiving Dinner
29 Cooking With Lamb
December
6 Gifts From The Kitchen
13 Holiday Cookies
Dale Shelly
Wyomissing
Dale Shelly
Wyomissing
Recipe topics
PHEASANT IN SOUR
CREAM
2 pheasants
VA sticks butter
Paprika
Salt
8 strips bacon
6 whole small onions, peeled
1 pint sour cream
Coat pheasants with butter
and sprinkle with paprika and
salt. Place breast up in casserole,
cover with bacon and place on
ions around birds. Bake 45 min
utes at 400 degrees until brown,
then add butter to keep moist
and pour cream on birds. Roast
another 10 minutes.
Ashley Bird
Centre County Dairy Princess
VENISON CUTLETS WITH
SOUR CREAM
2 pounds venison steak
Salt and pepper
Flour
2 tablespoons butter
Vi cup sour cream
Worcestershire sauce
Celery salt
Bay leaf
Cut venison into individual
cutlets and roll in well seasoned
flour. Melt butter in heavy skillet
and brown cutlets on both sides
over medium heat. When nicely
browned, pour sour cream over
cutlets and season with salt and
pepper, Worcestershire, celery
salt, and bay leaf. Cover skillet
and cook about an hour over low
heat until tender. Makes 6-8 serv
ings.
Ashley Bird
Centre County Dairy Princess