Missouri Department of Conservation

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You had fun hunting, catching or gathering your quarry--now have more fun cooking and eating it. Browse recipes for turkey, crayfish, dove, mushrooms, venison and trout.

Chanterelle Recipes

chanterelles
Freshly picked chanterelles are the best to eat and can be used in many recipes. More

Crayfish Recipes

The "freshwater lobsters" of Missouri streams have as much flavor and nutrition as their sea-going cousins. More

Dove Recipes

Favorite recipes for preparing healthy and delicious mourning dove dishes. More

Frog Recipes

Frog legs have a mild flavor similar to that of fish. They can be battered and fried or sautéed in butter with garlic or herbs. They also make a good base for Cajun dishes that call for fish or shellfish. More

How to Clean and Cook a Squirrel

Bushy-tails are just like other game—the meat on the table is only as good as the care taken in preparation. More

Trout Stuffed With Crabmeat

Trout have been described as "the quintessential low-fat, low-sodium food." More

Turkey Recipes

As you decide how to prepare the wild turkey, keep in mind whether your turkey is an older, tougher bird or a younger, more tender bird. More

Venison Recipes

Most venison cuts can be prepared similar to beef. Tender cuts, such as the loin, rib and sirloin, can be broiled or roasted. Use tougher cuts in stews and ground venison. This minisite includes 20 popular venison recipes to help you cook your venison with confidence. More

Wild Edibles of Missouri

Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here as a set of PDFs. Download all 21 to learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts. More

External Links

Runge Nature Center
Shortened URL
mdc.mo.gov/node/3500
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