Category Archives: Recipes

Road Kill Recipes

Wallaby Patties

  • 1 young wallaby
  • onion
  • eggs; beaten
  • fat
  • bacon
  • brown gravy
  • red currant jelly

Wash and chop the hind quarters of a young wallaby. Remove the meat from the bone and put through a mincer. Add a little onion and one or two well beaten eggs, according to the amount of meat you have. Shape into patties or rissoles and deep fry in fat until brown and cooked through.

Serve with crispy fried rashers of bacon, brown gravy and red currant jelly.

Roast Wallaby

  • 1 wallaby
  • forcemeat
  • milk
  • butter

In winter the animal may be hung for some days, as a hare, which it resembles, but in summer it must, like all other flesh be cooked very soon after it is killed. Cut off the hind legs at the first joints and after skinning and paunching, let it lie in water for a little to draw out the blood.

Make a good veal forcemeat and after well washing the inside of the wallaby, stuff it and sew it up. Truss as a hare and roast before a bright clear fire from 1 1/4 to 1 3/4 hours, according to size. It must be kept some distance from the fire when first put down, or the outside will be too dry before the inside is done. Baste well, first with milk and then with butter and when nearly done dredge with flour and baste again with butter until nicely frothed.

From ‘A Taste of the Past – Some Pioneer Cooks of Happy Valley and the Southern Hills’

Yield: 6 people

Western Venison Sausage

  • 5 lbs. venison; coarse ground
  • 2 cups bacon fat
  • 1 tbsp. monosodium glutamate
  • 2 tbsp. ground sage
  • 3 tbsp. salt
  • 5 tbsp. black pepper
  • 5 tbsp. sugar
  • 2 tbsp. garlic powder
  • 3 green bell pepper; finely chopped
  • 1 tbsp. thyme
  • 1 tbsp. tarragon
  • red wine
  • 1 tbsp. ground sage

Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture.

Store in containers covering the meat with plastic wrap to avoid dehydration.

Venison/Corn Meatloaf

  • 1 1/2 lb. ground venison
  • 1/2 cup corn meal
  • 1 cup water
  • 1 tsp. garlic
  • 1 tbsp. bacon fat
  • 1 medium can whole kernel corn
  • 1 small onion; chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. sugar
  • 2 eggs

Mix cornmeal and water in bowl. Brown venison in bacon fat; add corn and onion; cook together for 10 minutes. Add salt, pepper, garlic, eggs, and cornmeal mixture. Stir well and cook 15 minutes.

Place in greased loaf pan and bake 35-40 minutes at 350 degrees.


  • 3 lbs ground venison
  • 1 cup onion; chopped
  • 1 tsp. garlic powder
  • 1/4 cup salad oil
  • 2 jars spaghtetti sauce
  • 1/2 tsp. pepper
  • 2 tsp. Salt; for Sauce
  • 2 tsp. oregano
  • 2 tbsp. Salt; for macaroni
  • 1 lb. macaroni product
  • 2 cups cottage cheese
  • 1 lb. mozzarella cheese; sliced thin
  • 1/2 cup parmesan cheese; grated

Lightly saute ground venison and onion until meat is evenly browned. Add spaghetti sauce and spices. Simmer, stirring occasionally, about 45 minutes until mixture is reduced to consistency of sauce.

Cook macaroni in salted water, drain and mix it with the cheeses. In a large flat pan, spread 1/3 of the meat sauce; then half the macaroni and cheese mix. The another layer of meat and more of the macaroni cheexze mix, Then another layer of meat and then top with macaroni cheese mix. Add a bit of parmeasn cheese on top; dot with black olives and bake at 350 degrees F. 20-30 minutes until bubbly.

Cool 15 minutes, cut into squares and serve.

Yield: 12 servings