Margaret White
Margaret White
Margaret White is looking for cooks who like to prepare not only wild game such as deer, turkey and quail but alligator and beaver as well!

Margaret is in charge of the wild game tasting buffet at Neshoba County's Wildlife Jamboree set for Tuesday, Nov. 13 at the coliseum.

The event will begin at 5 p.m. with stew and chili, exhibits, door prizes, raffles, an educational speaker, big buck contest and much, much more.

Margaret said about 2,000 folks are expected at the jamboree. She hopes that patrons will bring their favorite wildlife dishes so that the tasting buffet will be plentiful.

A nutrition education program assistant for Mississippi State University's Extension office in the county, Margaret plans to prepare quite a few dishes herself for the buffet.

In past years, the Wildlife Jamboree has included such things as fried deer steak, rabbit and squirrel.

Margaret said this year there would also be alligator and beaver dishes.

Those bringing wildlife dishes for the tasting buffet will receive five free raffle tickets, she said.

This year's speaker for the jamboree will be Dave Godwin, who will present an educational program on wild turkey management.

There will also be a Magnolia Records Scoring Session in conjunction with the jamboree.

Admission to the jamboree is only $2, with children 6 and under admitted free.

Margaret said the jamboree would feature plenty of fun activities for all members of the family.

"We hope everyone comes out and tastes our wild game recipes," she said, noting there would also be plenty of stew and chili for attendees.

"We will have 19 pots of stew and chili prepared by various volunteers," she said.

Cooking comes naturally for this busy mother who grew up in the Longdale community.

She has two sons serving in the military: Christopher is in the Navy, stationed in Washington state; and Montel is in the Air Force stationed in Charleston, S. C.

She has shared several wild game recipes.

Duck Dressing

2 recipes of corn bread

1 stick margarine

1 cup chopped celery

1/2 cup chopped green onions

1 egg

1 bunch chopped green onions

1 tablespoon poultry season

2 whole ducks

1 can cream of chicken soup

1 can cream of celery soup

duck broth

Boil duck in large stock pot, or dutch oven, adding 1 teaspoon of salt, 1 teaspoon of pepper, 1 celery stick and 2-3 carrots. When duck is tender, remove from stock, strain, and reserve stock. De-bone duck and set aside. Prepare corn bread and bake. Crumble cornbread and place in large mixing bowl, add margarine, celery, onions, seasoning, soups and egg. Mix well, using duck broth to bring to moist consistency. Add duck meat and stir in, adding more broth if necessary. Place in baking dish, bake at 375 degrees uncovered for 45 minutes to 1 hour until brown.

Deer Hamburger Steak

2 pounds ground venison

2 eggs, beaten

1 package of Chicken Stove Top Stuffing

1 cup water

1/2 cup Kraft Original Barbecue Sauce, divided

Preheat oven to 375 degrees. Mix venison, stuffing mix, water, eggs and 1/4 cup of barbecue sauce in large bowl until blended. Shape meat mixture into an oval shape and place in a 13x9 inch baking dish. Top meatloaf with remaining 1/4 cup barbecue sauce. Bake for 1 hour or until cooked through.

Swiss Venison Steak

2 pounds venison steak

1/2 cup flour

3/4 teaspoon salt

1/4 teaspoon pepper

4 tablespoons bacon grease

1 package dried onion soup mix

1/4 teaspoon sweet basil


Mix flour, salt and pepper. Heavily coat meat, saving remaining mixture. In a large frying pan brown meat on both sides in bacon grease. Add remaining flour mixture, enough water to cover and onion soup mix. Cover and simmer for 1 hour, adding water if needed. Serve with noodles or potatoes.

Turkey Breast and Cream Gravy

1 wild turkey breast

1 cup flour

1 cup cooking oil

3 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion, minced

Cut turkey breast into cubes and marinate in milk for 2-4 hours. Remove from marinade, add salt and pepper and roll in four. Brown in cooking oil. Pour off excess cooking oil and add milk from marinade and minced onion. Simmer until gravy is thick and creamy. Additional flour may be added to thicken gravy. Serve over rice.

Baked Quail with Dressing

8 quail

1 onion, diced

4 tablespoons butter

4 cups bread cubes, toasted

1 can cream of mushroom soup

2 eggs, beaten

8 strips bacon



Saute onion in butter. Add bread cubes, soup, eggs, salt and pepper. Stuff quail with dressing and wrap each bird with a strip of bacon. Place quail in baking dish. Pour in small amount of water. Bake 350 degrees for 1 1/2 hours.

Game Stew

2 rabbits

3 pounds venison

3 cans whole kernel corn

2 cans English peas

5 pounds potatoes

2 bay leaves

2 teaspoons garlic salt

1 large can tomatoes

2 large white onions, sliced

2 ducks

4 squirrels

4 carrots

1 stalk celery

3 cans lima beans

Boil meat off bones and cut into cubes or small parts. Chop carrots, potatoes and celery. Combine all ingredients in large boiler. Cook slowly for 5 hours stirring very often with wooden spoon.

Deer Steak Fajitas

2 pounds deer steak-sliced in thin strips

1 small onion thinly sliced

6 medium hot banana peppers thinly sliced

4 medium red Jalapeno peppers thinly sliced

2 tablespoons olive oil

3 teaspoons Legg's Old Plantation Sausage Seasoning

Large flour tortillas

Pour olive oil into large skillet and heat on low. Add onions, let cook for 2 minutes. Add deer steak and cover. Increase heat to medium, stirring occasionally. When steak is half-done, add seasoning and stir again. Add peppers and continue to cook until meat is well done. Serve on flour tortillas. Top with sour cream and/or whatever toppings you desire.

Oven Fried Quail

6 quail, cleaned

1/2 cup herb stuffing mix, crushed

1/3 cup butter, melted

1/3 cup Parmesan cheese, grated

2 tablespoon green onion, finely chopped

Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Split quail down back and flatten. Combine stuffing mix, cheese, and onion. Dip quail in melted butter and coat with stuffing mixture. Place in pan and bake 30-40 minutes, or until meat can be easily removed from bones. Serve immediately.