Hunter’s Booya

If you like to hunt both waterfowl and big game animals and would like to try a different combination of meats, here is a recipe for you. It’s ideal for a wild game feed.

Hunter’s Booya

4 wild ducks, cleaned and halved
6 lb. venison
2 lb. cubed pork
2 1/2 lb. soup bones
4 large sliced onions
2 c. parsley sprigs
1/2 c. dry split peas
1/2 c. lima beans
1/4 c. salt
2 tbsp. pepper
2 tbsp. garlic salt
1 tbsp. dried crushed basil
1 tbsp. dried crushed oregano
1 tsp. dried crushed savory

In a very large kettle, combine meat, ducks, soup bones, onions, parsley, split peas, lima beans, and seasonings. Add water to cover. Bring to a boil. Reduce heat, cover, and simmer 4-5 hrs. or until the meat is tender.


3 c. diced carrots
3 c. diced celery
1 large head red cabbage, coarsely chopped
3 c. diced rutabaga
1 c. diced green pepper

Simmer covered for 1 hr. Add-

3 – 28 oz. cans tomatoes, undrained
3 – 15 1/2 oz. cans cut green beans, undrained
2 – 10 oz. pkg. frozen peas
2 – 10 oz. pkg. frozen whole kernel corn

Simmer covered 1 hr. more. Serves 30-35 generously.

Keep your fork


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