This is where we will share some of our favorite wild game recipes with you. You are welcome to submit yours as well.


By Bob Leasure


This new addition to the webpage  is for everyone that likes to cook, or we should say, “Eat.” In the up-coming newsletters everyone will have a chance to be a contributor; by submitting their favorite recipes to be selected “Recipe of the Month.” Also, your recipe may be included in a possible cookbook that’s in the planning stages. Here is how it works: Submit by Email to or by sending your recipe to: Recipe of the Month, c/o Bob Leasure, 1693 Conaway Run Road., Alma, WV 26320. Recipes should be original, on WORD document in standard recipe form and include no abbreviations for standard measures such as; cup, quart, teaspoon, and tablespoon. Also, include any special notes or tips about your recipe, such as *Note: I think you get a better texture if you use a well seasoned cast iron skillet. Submissions should include a little something about yourself; and how the recipe came about or what you usually serve it with. So, Let’s Get Cookin’ and submit your recipes Now!


OCTOBER  RECIPE OF THE MONTH: Alan Smith’s Squirrel Supreme


·       Spray 13 X 9 inch lasagna pan with non-stick vegetable spray

·       Cover bottom of pan with croutons

·       Mix: 4 cups cooked, deboned squirrel meat, ½ cup chopped celery, ¼ cup chopped onion,

         1 small can chopped pimentos, 1 small can sliced mushrooms and 1 cup mayonnaise 

·       Spread mixture on top of croutons

·       Put another layer of croutons on top of mixture

·       Beat: 2 eggs, ½ cup milk;  and pour over second layer of croutons

·       Refrigerate overnight

·       Before you bake: Pour 2 cans of cream of mushroom soup over all

·       Salt and pepper to taste

·       Bake 1 hour at 350°


* Note, I like to sprinkle a little poultry seasoning on both layers of croutons; and I like to make my own croutons from day-old Italian bread. I’ve also made this recipe substituting diced cooked wild turkey thighs or pork shoulder for the squirrel. I’m going to try it with rabbit next.     Enjoy, Bob


* Recipe from Alan Smith, Cook at the Moose Lodge’s #931 Annual Wild Game Feed, submitted by Mike Rokles, WVHEA board of director’s member for District I 

Bob Leasure is a WVHEA life member and serves as a board member for District VI and has been a volunteer WVHEA instructor for twenty years. He also had a catering business and makes all of his own rubs, sauces and marinades and cooks everything from scratch. His philosophy on grillin’ and cookin’ is, “There is only really good food or bad food, there ain’t no in-between; and as, always keep somethin’ really good simmerin’ , On The Back Burner.”