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.”


                                                                                      JULY – RECIPE OF THE MONTH Summer Supper by Bob Leasure

During those summer days when new things are readily available, sometimes you can get pretty much your whole dinner from your garden, or close to it. This was a summer ritual when I was growing up; and we looked forward to it every summer. My Dad’s Savage .25-20 provided my four brothers and three sisters with many hours of gathering young groundhogs.

Fried Young Groundhog

1-2 young groundhogs per person, (hopefully found away from the garden, not in it)

1 handful of new green onions, about a dozen w/tops – chopped

1 teaspoon seasoned salt, (reserve half to season the flour)

Pepper to taste ½ cup bacon grease

1 cup flour, more or less for dusting

Put on a large pot of water to boil. Add quartered groundhog, chopped onions, half of the seasoned salt and pepper to taste. Bring to a rapid boil, boil for 20 - 30 minutes, then cover and remove from heat. Let groundhog stand in water for about an hour. Remove groundhog, drain and dredge in the flour seasoned with the reserved seasoned salt and pepper. Heat bacon grease in large cast iron skillet over medium heat and fry, turning until nicely browned, cover and turn down the heat to low and simmer about 10 minutes or more taking care not to overcook. Remove pieces of groundhog, drain on paper towels.

*Serve with creamed peas and baby potatoes w/green onions. Recipe Below.

Creamed Peas and Baby Potatoes w/green onions

12 -14 golf ball sized new potatoes, (whole or halved - red or white), not peeled 6-8 green onions, chopped w/about half of the tops included White sauce, enough to cover most of the potatoes, (recipe below) Salt and pepper to taste

Wash and halve or leave whole, not peeled potatoes, boil until just tender, adding chopped onions and peas during last five minutes. Drain, and make white sauce, (recipe below) add peas, potatoes and onions, heat over medium, stirring until bubbly. Salt and pepper to taste.

White Sauce: My wife, Debbie makes her white sauce by; melting 2 tablespoons butter in 1 cup milk, whisking in 2 table-spoons flour, adding salt, pepper and paprika to taste. Cook until thickened. Double or triple this if needed. Use this recipe also to cream baby lima beans when you have them.

*Note: Homemade biscuits are great to sop-up any left-over white sauce on your plate.

*Note: Strawberry/Rhubarb Pie makes a great summer dessert to follow this supper.