Native Meat Recipes

"CHINESE" JERKY

3

lb

3

steak garlic cloves, minced

1

tablespoon

ginger, fresh, minced

2

tablespoon

sesame oil

1/2

cup

soy sauce

2

teaspoon

red peppers, dried, crushed

1

tablespoon

honey

1/2

teaspoon

white pepper

4

tablespoon

dry sherry

Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it. Yield: 1 pound

"RAMP"AGING CHICKEN CHILI - MODERN

1

lb

1 3

tablespoon

1 2

ramps (leaves and all) cut into bite size pieces crisco hot & spicy cooking oil

lb

chicken breast cut into bite

1

size pieces

2

cloves garlic, minced

2

bay leaves

1

teaspoon

mexican oregano

2

teaspoon

ground cumin

1

teaspoon

cayenne

2

tablespoon

2

chili powder 4-oz cans chopped green

1

chilies

2

16-oz cans kidney beans

1

(liquid included)

16

oz

can refried beans

16

oz

can stewed tomatoes

6

oz

can tomato paste

2

15 1/2-oz. cans beef

1

consomme

Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining

Page 2 ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne"
#54547 MOOSE STROGANOFF

1 1/2

lb

1

moose sirloin steak (cut in 1/2 strips)

1/2

cup

plus 2 tbsp. flour

1

teaspoon

salt

1/2

lb

mushrooms, chopped

2

small

1

onions, chopped clove garlic

3

tablespoon

fat

1

tablespoon

worcestershire

1

cup

canned beef bouillon

1

cup

1

sour cream steamed rice

Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and bouillon. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and heat. Serve over rice. Yield: 4 servings

Page 3

#572625 BRAISED MOOSE

4

lb

1 1/8

teaspoon

1/2

cup

1 1

cloves water onion, sliced

cup

4

milk strips salt pork

1/8

teaspoon

2/3

cup

1/2 1

ripened moose salt and pepper

cinnamon claret or weak vinegar bay leaf

cup

claret or cranberry juice

Trim off any musty parts of moose and lard with salt pork. Sprinkle with salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to 3 days in cold place. Drain, place in baking pan, add water, cover and cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and claret or cranberry juice, cover and cook until tender, about 1 hour longer. Remove meat and add milk to drippings. Heat to boiling and serve with moose. Serves 6 to 8. Yield: 1 servings

#639012 MOOSE MEAT TAMALES

1

batter for shells:

1/2

cup

1/2

teaspoon

2

sifted flour salt eggs

2/3

cup

1

tablespoon

1

milk oil filling:

1

lb

ground moose

1

small

onion, chopped

Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick. Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales. Yield: 6 servings

Page 4

#647335 MOOSE ROAST

1

lb

salt pork (optional)

4

lb

rump moose roast

1

tablespoon

dry mustard

2

teaspoon

salt

1

teaspoon

pepper

2

onions, sliced

2

carrots, chopped

2 2

celery stalks, chopped cup

tomatoes, seeded, chopped

1

and

1

strained

Roll the salt pork out thin. Wrap roast with the pork. Refrigerate overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150 degrees C.). Remove and discard the pork. Rub thoroughly with dry mustard. Season with salt and pepper. Place in a roasting pan. Surround with vegetables. Pour tomatoes over vegetables. Cover and bake for 2 hours for medium doneness. For well done, bake an additional 35 to 45 minutes. *This adjusts the meat if it has a wild gamey taste. This is dictated by the animals feeding ground and not age. Yield: 1 servings

(BBQ) ELK BRISKET

1

elk brisket

As a hunter, I have found game meats, namely deer and antelope to be excellent low fat meats. Elk meat is extremely low in fat. When putting a larger deer roast on the BBQ I have found injecting it with a little olive oil to help. You might try this with the elk brisket. In terms of "gamey" flavour to game meats. Frankly, I have found that quite often that is more a result of poor field dressing and later butchering, than of anything else. I do all of my own butchering. I remove all the bones from the deer and antelope, this has resulting in meat that is very much more tasty than meat with the bones left in. Jim Hinter From: "Jim Hinter" <[email protected]> Yield: 4 servings

Page 5

(BBQ) MR. WIZARD'S SMOKED DEER JERKY

1

venison; round and hip

1

salt, black pepper and

1

cayenne, coriander or

1

garlic and ginger powder or

1

chili powder, onion powder

1

allspice

You want to make the jerky the same day the deer is killed. If it is killed and cleaned in freezing weather you can stretch that out to two days. Aged Venison makes funky jerky. If you don't use it immediately, freeze it and use it in amounts you can comfortably process. The better the quality of your spices, especially the pepper, the better your jerky will be. Simple spice blending makes the best jerky. Try not to exceed four spices. It's not supposed to have too complex a mix. Makes it tastes funny. Salt, Black Pepper, Cayenne, Coriander. Salt, Black Pepper, Garlic Powder, Ginger Powder. Salt, Chili Powder, Onion Powder, Allspice. The round and back leg meat makes the best jerky. Everything else should be made into sausage or chili meat. Always cut the meat with the grain, not across. Make sure to remove any fat and connective tissue. If it's too tough to cut, freeze it for a couple of hours and it will be easier to handle. The smoke house should be 180 to 190 for the first thirty minutes and down to 110 to 120 after that. Depending on how your drying it, thickness and humidity it can take twelve to sixteen hours. When you bend it and it splinters it's ready. Mr. Wizard IMHO save the backstrap its excellent grilled, we always cold smoked over apple or cherry wood, salt/pepper/garlic. period. It never stayed around long, by Christmas it was all gobbled up. From: "Ol' Hippie" alt.food.barbecue From: Jim Weller Yield: 4 servings

Date: 02-11-04

Page 6

(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC

2

lb

1

lean bison chuck or round steak, cut into 2-inch cubes

1

kg

1

tablespoon

balsamic vinegar 15 ml

1/2

teaspoon

freshly ground black pepper

2

ml

2

teaspoon

minced fresh sage 10 ml

2

tablespoon

canola oil 15 ml

1

cup

2 2

tablespoon

1

cup

1

flour 25 ml cabernet sauvignon wine 250 ml

1

cup

1/2

cup

1

beef stock 250 ml dried wild mushrooms, rehydrated in 1/2 cup hot

1 1

chopped onions 250 ml cloves garlic, minced 2

water 125 ml tablespoon

1

chopped fresh sage salt and freshly ground

1

pepper to taste

1

wild rice fritters:

1/4

cup

butter 50 ml

1/2

cup

chopped onions 125 ml

1/2

cup

all-purpose flour 125 ml

1/4

cup

rye flour 50 ml

1

teaspoon

baking powder 5 ml

1/4

teaspoon

1

each, salt and pepper 1 ml egg

1/2

cup

sour cream 125 ml

1/4

cup

milk 50 ml

1

cup

cooked wild rice 250 ml

2

tablespoon

canola oil

This modern interpretation of a traditional Native stew is slow cooked and flavoured with fresh sage, a wild plant on the prairies. Serve it over wild rice fritters for traditional taste. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House). Combine bison with vinegar, pepper and 2 teaspoons of sage and marinate at room temperature for 30 minutes. Heat the oil in a Dutch oven and brown the bison over high heat in batches. Set aside the meat as it@s cooked. Add the onions and garlic to the drippings in the pan and saute 5 minutes, until beginning to brown. Add the flour and stir to combine. Slowly stir in the wine, stock, and wild mushrooms with their soaking liquid. Return the meat to the pan and bring to a boil. Cover, reduce heat to low and simmer the stew for 1-2 hours or until the bison is very tender. Stir in the fresh sage and season with salt and freshly ground black pepper to taste. Serve with wild rice fritters. Serves 4. Wild Rice Fritters:

Page 7 Saute onions in butter until tender. Combine the flours, baking powder, salt and pepper. Whisk together the egg, sour cream and milk. Quickly stir the wet ingredients into the dry to form a batter. Let stand 10 minutes. Fold in the sauteed onion and cooked wild rice. Heat canola oil over medium high heat in a nonstick frying pan. Using 2-3 tablespoons of batter per fritter, cook for 2 minutes a side, until browned and cooked through. Serve the fritters as a base for the braised bison and mushrooms. From: "Lightnin Dave"
(CBC) EAST-WEST BRAISED BUFFALO SHORT RIBS

3

lb

buffalo (bison) short ribs

2

tablespoon

canola oil

1/2

cup

soy sauce

1

can

1

(19 oz./540 ml) pineapple chunks in their own juice

1/4

cup

brown sugar

1/4

cup

honey or maple syrup

1/4

cup

hoisin sauce

1

small

onion, chopped

1

tablespoon

4

minced fresh ginger cloves garlic, pressed

1

canned chipotle chili in

1

adobo sauce (or

2

teaspoon

1

cup

1

chipotle hot sauce) water salt and freshly ground

1

black pepper

1

red and 1 yellow bell pepper

1

seeded and sliced

In a Dutch oven, heat the oil over medium high heat and saute the ribs in batches until they are nicely browned. Drain off and discard any accumulated fat, then return the ribs to the pan. In a food processor, combine the soy sauce, canned pineapple and juice, sugar, honey, hoisin sauce, onion, ginger, garlic and chipotle chili. Process until sauce is smooth. Stir in the water and pour over the browned ribs. Cover tightly with a lid or with foil and bake at 300F for 2 hours, until ribs are extremely tender. Remove the ribs from the sauce with a slotted spoon and keep warm. Degrease the sauce if necessary and simmer it over medium heat until it is reduced and nicely thickened. Season with salt and pepper. Stir in the sliced red and yellow peppers and cook together for 5 minutes. Return the ribs to the sauce and stir gently to heat through. Serve over rice. Serves 4-6. From: "Lightnin Dave"
Page 8

(CBC) PEMMICAN PATTIES

1

lb

1 1/2

lb

2

teaspoon

10

ground pork 250 g freshly ground black pepper ml

2

teaspoon

1

teaspoon

1 2

lean ground buffalo (or ground beef) 500 g

salt 10 ml crushed allspice berries 5 ml

cup

1

fresh saskatoons, blueberries, cranberries (or

1

mixture), whole or

1

roughly chopped in food

1

processor 500 ml

1

cup

2

tablespoon

1

minced onion 250 ml dried juniper berries, soaked in boiling water to

1

soften,

1

then drained 25 ml

1 1

glaze: cup

1

melted red currant or cranberry jelly 250 ml

These sausage patties are inspired by the traditional Native staple, pemmican, a mixture of ground dried bison meat, fat and wild berries which kept nomadic tribes alive over harsh prairie winters. While these patties are panfried rather than dried like real pemmican, they'll add some wild west flavor to your next pancake breakfast or brunch. They also make an interesting appetizer if you form the mixture into meatballs, brown them in the oven and serve warm, glazed in melted cranberry or red currant jelly. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House). Combine all ingredients, except jelly, and work lightly with your hands to combine. Form into small patties and grill or saut‚ until browned on the outside and just cooked through, about 4-5 minutes per side. Serve patties as an alternative to breakfast sausages. Or to make pemmican balls to serve as appetizers, roll into walnut-sized balls and place in a baking pan. Bake at 350øF for 30-40 minutes, until well-browned and cooked through. Drain any accumulated fat and toss meatballs with 1 cup of melted red current or cranberry jelly, sprinkle with chopped parsley and serve warm with toothpicks for appetizers. Makes about 16 patties or 40 meatballs. From: "Lightnin Dave"
Page 9

(CH) VENISON ROAST W/BASIL GREEN BEANS

1

roast:

1

venison roast

2

cloves garlic; thinly

1

sliced

2

ripe chiles; sliced

1

onions; peeled &

1

quartered

1

salt and pepper

1

green beans:

1/2

lb

1 1

tablespoon

1/2

unsalted butter red onion; diced

2

cloves garlic; minced

1

teaspoon

1/2

cup

1 1

fresh green beans trimmed

dried basil; * see note oven dried tomatoes; in olive oil**

teaspoon

1

provence sea salt mixture *** see note

The Venison is done in the crockpot, the beans in a skillet. Start the venison 5 hours before you want to eat. If the venison seems too tough at this point, let it cook for awhile longer until it softens. If by dinner time it is still a bit tough, let it sit at room temperature for awhile and then slice it against the grain. This will make it a bit easier to eat. Make slits in the venison roast. Put garlic and chile slices in the slits. Sprinkle salt and pepper all over the roast. Cut 2 onions in quarters and place them in the bottom of a crockpot. Put the venison roast on top of the onions. Put a bit of water in the bottom of the crockpot. Put the cover on and place it on LOW. Cook for 5 hours. 1/2 hour before the roast is done, trim the beans and wash them. Drain them well. Melt the butter in a heavy skillet over medium heat. Add the red onion and cook until slightly softened, about 3 minutes. Add the beans and the garlic and saute until the beans are tender crisp. Add the tomatoes and provencal sea salt mixture. Let it simmer for 5 minutes to heat up the tomatoes and meld the whole thing together. Stir in the basil and saute for another minute. Salt

Page 10 to taste. When roast is done, remove from crockpot and let it sit for 20 minutes to rest. Serve slices of roast with the green beans on the side. Recipe By

: RisaG

From: Risag

Date: Wed, 22 Oct 2003 18:46:45

~0700 ( Yield: 4 servings

(NCL) APPLESAUCE MEATLOAF

2

lb

2

ground buffalo eggs, beaten

2

cup

bread crumbs

1/2

cup

chopped celery

1/2

cup

diced green peppers

4

tablespoon

chopped onion

2

teaspoon

prepared mustard

1

teaspoon

salt

1

topping:

1

cup

applesauce

2

tablespoon

brown sugar

3

teaspoon

vinegar

1

teaspoon

prepared mustard

Combine eggs, bread crumbs, applesauce, celery, green peppers, onion, mustard and salt. Add ground buffalo and mix well. Pack meat into a greased loaf pan. Make a depression by running a spoon along the top of loaf. Combine topping ingredients, mix well and pour into depression. Bake at 325 F for 1 1/2 hours. Let stand for 10 minutes. Remove loaf to platter. source unknown From: "Mignonne"
Page 11

(NCL) BEAN TERRINE IN BROWN HERB SAUCE WITH BLUE CORNMEAL

1 1

bean terrine lb

1

dried small white or pinto beans

1

tablespoon

unsalted butter

1/2

cup

yellow cornmeal

2

cup

water

1

teaspoon

salt

1/8

teaspoon

white pepper

1/2

teaspoon

red chile powder

1

teaspoon

1

ground cumin brown herb sauce:

3

cup

beef stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

32

chopped fresh basil sprigs fresh chervil, for

1

garnish

8

whole chives, for garnish

1

chips:

8

blue cornmeal tortillas

1

cup

vegetable oil

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter and stir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into chips (or shapes of your choice)with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla chip into the hot oil, remove and blot with a paper towel. To Serve: spoon some Brown Herb Sauce onto each plate and place 2 slices of the Bean Terrine in the center. Garnish with Blue Cornmeal

Page 12 chips, a whole chive, and sprigs of fresh chervil. From: Mignonne Yield: 8 servings

(NCL) BLACKFEET INDIAN JELLIED SNAKE

1

medium

2

cup

snake indian vinegar

1

handful mint

2

fingers coltsfoot salt

Cut off the head and skin and take out the intestines. Cut into 1" pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt in some kind of container; put the pieces of snake on top and cover with cold water. Let stand overnight. Put the container over the hot coals in the morning and simmer slowly for about 35 minutes. Remove from the fire and cool. The dish is ready to eat when the jelly has set. From: [email protected] Yield: 4 servings

Page 13

(NCL) BLUE CORN MUTTON TAMALES

1 1

filling lb

1

mutton or lamb, cut into inch piece; s garlic clove, minced

1/2

medium

sized onion, minced

1

teaspoon

coriander, ground

1

red chili powder

1

salt

1

cup

1

coarse white cornmeal masa:

6

cup

blue cornmeal

2

tablespoon

baking powder

3

cup

water

3

teaspoon

oil

70

corn husks (soak corn husks

1

in hot water until

1

soft/pliable)

To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. :Source: Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 14

(NCL) BUFFALO PARMESAN

2

lb

1

buffalo sirloin tip steak oil

1

italian flavored bread

1

crumbs

1

parmesan cheese

1

tomato sauce:

8

oz

can tomato sauce

1/2

can

water

1/4

small

onion

1

tablespoon

sugar

1/2

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

oregano

Combine tomato sauce and half can of water. Add sugar and onion, salt, pepper and oregano. Stir and simmer for two hours. Heat oven to 325 F. Slice buffalo steak in slices 1/4 inch thick. Dip steak in oil one side only and then in bread crumbs. Brown in skillet with oil on both sides. Place in casserole dish then layer with tomato sauce. Continue layering. Cover and bake for 1 1/2 hours. Remove from oven and top with parmesan cheese and serve. source unknown From: "Mignonne"
Page 15

(NCL) CHIPOTLE BEEF STEW

1 1/2

lb

1

boneless chuck roast, trimmed and cut into 1

1

cubes

1

tablespoon

vegetable oil

1

medium

onion, coarsely chopped

2

garlic cloves, minced

1

teaspoon

16

oz

1

ground cumin can whole tomatoes, including juice

2

canned chipotle chiles in

1

adobo plus

2

tablespoon

adobo sauce from can

1/2

cup

water

15 1/2

oz

can hominy, rinsed

1

accompaniment:

1

warm flour tortillas

Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Puree tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt. Gourmet December 1999 B. Fairbrother, Chicago, IL Sugar and Spice Comments from other cooks: I made this last night with 2 chillies, seeded, and it blew the roof off our mouths--I thought I liked spicy foods! Still, once we mellowed it with a little sour cream, we really enjoyed the flavor. I liked the hominy, but my husband was not pleased--I'll use some corn next time. A fiery dish! Next time I'll use one pepper. I would also use a better cut of meat for less prep time. For variation and to tame the heat, corn would be a good addition as would pinquitos beans. We thoroughly enjoyed it the second day too. Tasty, hearty and very easy to make. Even the kids cleaned their plates. I used one Chipotle pepper and one tablespoon of adobo sauce. That gave the dish some kick without being too spicy for the kids. No fan of hominy, I substituted a can of corn, drained and rinsed--the result was colorful and delicious. I served it over rice. This dish is great to prepare the night before. I got it to the point of adding the corn, then refrigerated it overnight and finished it quickly the next night. I think doing this also mellowed the slightly bitter, smoky taste Chipotle dishes sometimes have. This dish will definitely become a regular at our house.

Page 16

From: Mignonne Yield: 4 servings

Page 17

(NCL) CORN STEW

1

tablespoon

vegetable oil

1 1/2

lb

lean ground beef

1 1/2

cup

1 1 1/2

cup

2 8

sweet green peppers,cored, seeded, and chopped yellow onion, chopped cloves garlic, minced

large

1

ears of corn (kernels cut off) or 4 c. frozen corn

1

can

(14 oz.) crushed tomatoes

4

teaspoon

worcestershire sauce

1/2

teaspoon

1 1/4

teaspoon

1/8

teaspoon

1 2

each black pepper and chili powder salt ground red pepper (cayenne) or to taste

cup

1

zucchini or yellow summer squash, thinly sliced

Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash to the pot. In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Note: 1. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. 2. Before Indian Corn can be cooked into corn soup, it must first be put through a process called "lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Native Americans used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the "lyers" of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of

Page 18 lye. The Tuscarora reservation has three or four "lyers" who perform the difficult and messy task of "lying". A "lyer" will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part...about a quart and one half. From: Mignonne <mignonne-Al@e...>

Date:

Yield: 4 servings

(NCL) CREAMED CORN WITH BACON

4 6

ears corn oz

1

thick-sliced bacon (about 4 slices), optional

1

large

bunch scallions

2/3

cup

heavy cream

1/4

cup

water

1

teaspoon

fresh lemon juice

1

tablespoon

1

unsalted butter freshly ground black pepper

Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes. Gourmet September 1998 From: Mignonne Yield: 4 servings

Page 19

(NCL) CREE WILD DUCK SHARED BY MOMFEATHER

1

wild duck, cleaned

2 1/2

quart

1

large

1 2

cornbread crumbs onion, chopped fine duck giblets

tablespoon

margarine

1

pepper

1

sage

1

garlic

2

apples, diced

1/2

cup

flour

Boil giblets until tender, and chop into fine pieces. Combine the cornbread crumbs, onions and apples. Mix well and add pepper, sage, garlic and other seasonings to taste. Moisten and stuff the goose with this mixture. Place goose in roasting pan and spread with about 2 tablespoons margarine, and then sprinkle with a little flour. Roast in 350 degree oven until done, about 15 to 20 minutes per pound. Baste often. From: [email protected] Yield: 4 servings

(NCL) DANDELION STIR FRY

6

handfuls of dandelion

1

greens

2

trout, salmon, or bass

1

bacon grease (best) or fat

3

wild onion

1

salt and pepper (dash)

1

white sage (few pinches)

1

lemon

Cut and clean fish. Cut into long strips. Chop onion. Slice lemon into thin disks.Wash and chop dandelion leaves. Grease metal fry pan slightly with bacon grease. (so you don't burn the fish)Put on a semi hot coal. Add onion 5-6 thin slices of lemon, salt, pepper, and a few pinches of white sage. (make sure sage is ground up a little) Let cook about 3/4 of the way and then add the dandelion leaves. Cook until leaves are soft. Add salt, pepper, sage, again. When ready drip on a little bit of lemon juice for taste. Add more grease if stuff sticks to the pan too much. It should brown just a bit. :Offered by Stacy Johnson ~ Cree (Quebec) ~ :who learned this from Grampa's stir fry From: [email protected] Yield: 4 servings

Page 20

(NCL) GARBANZO BEAN STEW (CONTEMPORARY)

2

lb

dried garbanzo beans

10

cup

water

4

lb

1

stew beef or venison, cut into 1 cubes

1

small

onion, chopped

1

teaspoon

salt

1/2

teaspoon

white pepper

Soak the garbanzo beans overnight in twice their volume of water. The beans will absorb much of the water and swell in size. The following day, drain and rinse the beans under cold running water. Place the beans in a large pot with the 10 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1 1/2 hours, stirring occasionally to prevent burning. Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked. Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread. From "Native American Cooking," by Lois Ellen Frank From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 21

(NCL) INDIAN POPOVERS

1

recipe frybread dough (your

1

favorite baking powder based

1 1

recipe) lb

1

coarse ground beef jalapeno, chopped

1

onion, minced

1

pkg

taco seasoning

1

can

green enchilada sauce

1/2

can

water

1

can

1

pinto beans, drained cheddar &/or monterey jack

1

cheese, shredded

1

tomato(s), diced

1

lettuce, shredded

1

oil (for deep frying)

"Brown" the ground beef until done, then drain off the grease. Add the jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of water. Cook this mixture according to the instructions on the taco seasoning package. Add the pinto beans and heat through. Remove from heat and allow to cool. Portion out the frybread dough so that you end up with 8" diameter circles of rolled dough 1/4-1/2" inch thick. Spoon some of the meat mixture onto half a rolled out piece of dough, sprinkle with the shredded cheese (if desired), and fold the other half over to form a half-moon-shaped turnover. Seal the edges by crimping with the tines of a fork. Deep fry the popover as you would the fry bread (until golden brown). Drain on paper towels. The meat and cheese will be nice and hot. Serve with lettuce, tomatoes, more onions, and taco sauce (store bought) as desired. This is a favorite at all of our Oglala powwows! Classification: Contemporary Nation/Tribe: Oglala Sioux Liz Cornelius originally posted this recipe at http://www.bmcc.org, and it is reprinted here with her permission. She writes: "I am glad you like our 'Oglala' version of Indian Tacos (popovers). They were very popular in Pine Ridge when I was there...by all means use it, good luck! Toksha ye, Liz Cornelius" Liz also says the reason for the baking powder-based frybread dough is because it's "Less labor, less tough." From: "Valerie Brestel-Ohle \(Nagi\)" < Yield: 4 servings

Page 22

(NCL) JERKY STEW

1

lb

2

cup

1

jerky, coarsely sliced dried hominy, soaked at least eight hours or canned

1

or frozen hominy

1 3/4

cup

chopped green onions

1

lb

new or red potatoes, diced

1

teaspoon

1

ground sage salt and pepper to taste

Place jerky, dried hominy, and green onions in a large kettle. (If using canned or frozen hominy, add it during the last hour of cooking.) Cover with water and bring to the boil. Reduce heat to a simmer and cook, covered, for 2 hours, until hominy is just tender. Add potatoes, sage, and salt and pepper and cook an additional 30-40 minutes, until potatoes are tender. Add more water if necessary. Serves 4-6. Spirit of the Harvest From: Narellesapolu@h... Yield: 4 servings

Date:

Page 23

(NCL) JUNIPER BRAISED VENISON SHANKS

4

3-4 inch meaty venison

1

shanks

1/2

cup

flour -- for dredging

3

tablespoon

olive oil -- for browning

1

large

onion -- chopped

3 1/4

ribs celery -- chopped cup

10 1 2

grind, in food mill tablespoon

1

to cover cup

1 1/2

garlic -- minced bottle (1 liter) red wine --

1 2 1/2

fresh sage -- chopped to 15 -- juniper berries

(2#)canned tomatoes in puree

teaspoon

salt

Dredge shanks in flour and brown in olive oil. Remove from skillet, drain well and place in a small roasting pan or loaf pan. Preheat oven to 300F degrees. Saute onions and celery in same skillet until soft. Add tomatoes, garlic, sage and cook 2 to 3 minutes. Add remaining ingredients, except wine and combine well. Pour tomato mixture over shanks, then pour in wine to cover. Tightly seal pan with heavy foil and place in oven. Cook for 6 to 8 hours or until fork tender and sauce has cooked to a rich dark red color. Tips Serve with Sage Grits or Garlic Mashed Potatoes. c2003 Corn Dance Cafe From: "Mignonne"
Page 24

(NCL) KATHY'S SUCCOTASH-CHICKEN SOUP

1

lb

1

skinless chicken, breasts or thighs work the best.

2

10-oz packages frozen baby

1

lima beans

1

15 oz. can whole kernel

1 3

corn slice

1

bacon chicken bouillon cube

2

15 oz cans of tomato sauce

4

large

2

cup

1

red potatoes water flour, to coat the chicken

In a large pot, fry the three slices of bacon. Then set them aside for later. Cut the chicken into bite-size pieces, coat with flour and fry in the bacon grease. Drain what is left of the grease, and add all of the remaining ingredients. Slice the potatoes very thin and leave the skin on them. Bring pot to boil then simmer until the beans and potatoes are tender. You may need more than 2 cups of water, but that is my starting point. Crumble the bacon on the top of the soup before serving. This recipe will feed 8-10. From: "Maria Moloney" <mmoloney6@c...>date: Yield: 4 servings

Page 25

(NCL) LAMB AND LIMA BEAN CASSEROLE

2

lb

1

lamb chump or forequarter or other chops

2

tablespoon

seasoned flour

1

tablespoon

butter or oil

1

large

onion

1

tablespoon

1

lemon juice bay leaf

1/2

teaspoon

garlic salt

1

cup

stock (any type)

1

cup

1 2

cooked or canned lima or other beans

large

potatoes

1

salt and pepper to taste

1

extra butter

Cut chops in half, remove any excess fat and roll them in seasoned flour. Heat butter or oil in pan and brown chops on both sides. Remove from pan and place in a medium sized oven-proof dish. Slice onion and saute in pan (add a little more butter or oil if necessary). Add any remaining seasoned flour, together with lemon juice, bay leaf, garlic salt and stock - and bring to the boil. Allow to thicken slightly. Add beans to onion mix - then pour over the chops. Season to taste. Thinly slice the potatoes and arrange over the top of the casserole. Dot with butter or brush with oil. Cover and bake in a moderately slow (325 F or 160 C) oven for 2 hours. Remove the lid during the last 1/2 hour and increase the temperature to 350 F/180 C to allow the potatoes to brown and crisp slightly. From: Mignonne Yield: 4 servings

Page 26

(NCL) LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE

1

lamb-stuffed green chiles

12

firm green new mexico mild

1

or anaheim chiles

1

tablespoon

cooking oil

2/3

cup

finely chopped wild onions

1

or yellow onions

1 1/2

lb

1

cup

1

ground lamb adobe bread crumbs *see note

2

ripe tomatoes, diced

2

garlic cloves, minced

1

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

2 1

tablespoon

1

teaspoon

1 1

chopped fresh tarragon, or dried fresh tomato puree:

tablespoon

6 1 1/4

dried thyme bay leaves

olive oil garlic cloves, minced

lb

tomatoes, coarsely chopped

1

sour cream, garnish

1

(optional)

*Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe. (to see a photo demonstration of bread making go to: http://www.cookingpost.com/bread.cfm?cfid=1340271&cftoken=37749581 )(To see what an oven out on the land [Dine'h] looks like, there is a photo on this page: http://www.minsrecipes.com/Etc/Writing/Photos.htm ) To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the

Page 27 skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired. :Source: Lois Ellen Frank From: "Mignonne"
(NCL) MIGNONNE'S DEER JERKY

1

venison

1/3

cup

catsup

1/3

cup

strong coffee

1

tablespoon

worcestershire sauce

1/2

cup

cider vinegar

1

tablespoon

sugar

1

tablespoon

chili powder

1/2

teaspoon

salt

1/4

teaspoon

ground red pepper or

1

cayenne

To jerk meat one doesn't necessarily have to have any seasoning at all. Most of us like to add a little flavor though. And really any seasoning you wish to use is fine. Experimentation is sometimes the way to go to get something just to suit ones own taste. Here's a marinade that I like pretty well. Usually I end up substituting something because for some reason I can't seem to have everything on hand at the same time that it calls for. But I don't let that bother me. This recipe is a good one to experiment with. If you don't have cider vinegar, then try some other type of vinegar such as rice wine or balsamic or how about lemon or lime juice. You can use honey, molasses or brown sugar instead of white sugar. The red pepper or cayenne is optional or can be adjusted to taste or you can even use black or white pepper. Instead of catsup, try cocktail sauce. The variations are endless and the subtle changes in flavor with each substitution can be amazing. It's good to brush on meat when bar-b-qing, but I have used it to marinate steaks too. It is sweet, but kind of spicy at the same time. In a saucepan, bring ingredients to a boil. Brush on grilled meats while cooking or use as a marinade. Yield: 1 1/3 Cup From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 28

(NCL) MUTTON STEW

1 1/2

lb

1

mutton pieces cut for stew (about 6 loin chops)

1

kidney cleaned well and

1

separated (optional)

4

potatoes (approximately)

4 6

carrots (approximately) small

1 1

onions mushrooms (optional)

small

1

head cabbage (or with wide noodles)

1

salt and pepper to taste

1

chilli pepper, seeded

1

mint leaves

1

rosemary

1

bay leaf (crushed)

5

tablespoon

3

tablespoon

1

flour (approximate) lard, vegetable oil or butter

Remember, lamb or mutton should be served either very cold or very hot. Never lukewarm. Mutton, or mature sheep can be used in most lamb recipe's but it does take longer to cook to prevent toughness. There is a paper thin sort of covering over the outside of the lamb or mutton carcass. It isn't suppose to effect the flavor unless the meat has been aged for some time. It depends on the cut you use. On chops it should be removed. On the leg, if cooked whole it should be left on. For stew I remove it first since I'm going to be cutting up the meat. Now, if you buy the mutton it will probably be removed before you get it, except on the leg. We usually cut the meat off the neck, shanks and breasts into small pieces for stews. Coat meat with flour. Brown meat in shortening. Cover with water and bring to a boil. Add spices and simmer until tender, approximately 45 minutes. Add carrot pieces, potato pieces. Cook until tender. Add remaining ingredients and cook until done. The cabbage and mushrooms do not take long. If you prefer, thicken with flour for a more gravy like consistency. Please understand I had to approximate amounts. The recipe I have just lists the ingredients and we're suppose to take it from there. Enjoy. Served with bread for "sopping" and a salad it was a good hearty meal. From: Cuttinggal Yield: 4 servings

Page 29

(NCL) NAVAJO DRIED CORN STEW

3

cup

water

1

cup

dried corn (can substitute

1

cup

dry garbanzo beans)

1

lb

beef stew meat

1

cup

chopped onion

1

teaspoon

salt

1/8

teaspoon

pepper

In saucepan, combine water and corn (or garbanzo beans); bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand several hours. Return to boiling; simmer, covered, 1/2 more than an hour if using corn or 1 hour if using garbanzo beans for this recipe. Add remaining ingredients. Simmer, covered, until tender, about 1 1/2 hours. Season to taste. Makes 4 servings. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 servings

(NCL) NAVAJO HOPI CORN STEW

1

cup

1 1

roast beef or ground beef, chopped

tablespoon

1

shortening salt and pepper to taste

2

cup

fresh corn, cut from cobs

1

cup

zucchini squash, cubed

2

cup

plus 2 tbs. water

2

tablespoon

cornmeal

This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste. Add squash, corn and 2 cups water. Simmer about 30 minutes, or until vegetables are almost tender. In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 servings

Page 30

(NCL) ORANGE GLAZED CARIBOU ROAST

4

lb

1

tablespoon

1

caribou roast oil salt and pepper basting sauce:

1

cup

orange juice

1

tablespoon

lemon juice

1/2

teaspoon

allspice

1/2

teaspoon

1

crushed juniper berries glaze:

2

tablespoon

butter

2

tablespoon

orange juice

1

tablespoon

brown sugar

1/2

cup

wild currant jelly

1

dash

angostura bitters

Smear roast with oil and season with salt and pepper. Sear in the oven at 450 degrees for 15 minutes. Reduce to 325 and cook covered for 60 minutes. Mix the orange juice, lemon juice and allspice and baste every 15 min. Mix the butter,sugar, orange juice, jelly and bitters. Brush on the roast and cook uncovered another 15-20 min. Bitters: Made from the DISTILLATION of aromatic herbs, barks, roots and plants, bitters are a liquid used to flavor cocktails, APeRITIFS or foods. They are also used as a digestive aid and appetite stimulant. Bitters generally have a high alcohol content and are bitter or bittersweet to the taste. Angostura bitters, called for by name in many recipes, is simply the trade name for a brand of bitters. Other popular brands include Fernet-Branca and Peychaud. From: Mignonne Yield: 8 servings

Page 31

(NCL) PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES

1

corn cakes

1/2

lb

corn kernels, cooked

1/4

cup

finely diced onion

2

tablespoon

chopped scallion

1/2

teaspoon

minced garlic

2

eggs

3/4

cup

flour

1/4

cup

cornmeal

2

teaspoon

baking powder

2

teaspoon

sugar

1

teaspoon

salt

1

venison and squash

1

blossoms:

1

tablespoon

1 1/2

lb

1

oil venison leg fillet or venison strip loin, trimmed

1

and

1

deveined

1

salt and freshly cracked

1

black pepper

8

squash or pumpkin blossoms*

1

tempura batter, recipe

1

follows

1

oil, for frying

1

plum demi-glace, recipe

1

follows

1

tempura batter:

1

cup

1/2

cup

1 1

flour cornstarch egg yolk

pinch

1

salt ice water

1

plum demi-glace:

6

ripe purple plums

1/2

tablespoon

diced ginger

1/4

cup

white wine vinegar

1/4

cup

sugar

1/4

cup

water

1/2

cup

demi-glace

Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms * If blossoms are not available thinly sliced summer squash or zucchini will substitute nicely. Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl. In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well.

Page 32 Let rest, refrigerated, for at least 15 minutes. Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes. Note: corn pancakes can be made ahead and reheated in a moderate oven. For the Venison and Squash blossoms: Preheat oven to 400 degrees F. Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F. Heat a deep pot of oil or a fryer to 360 degrees F. As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels. Remove venison from oven and let rest for 5 minutes. Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace. Tempura Batter: In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency. Plum Demi-glace: Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm. Recipe courtesy Michael Andzrejewski, Oliver's From: "Mignonne"
Page 33

(NCL) PAN-SEARED MAPLE VENISON

1

cup

1

tablespoon

8

maple syrup kosher (coarse) salt (3-oz) venison loin

1

medallions (1 1/2 lb.)

2

tablespoon

olive oil

1/4

cup

diced pancetta* or bacon

1/4

cup

diced carrot

1/4

cup

diced onion

1/4

cup

diced celery root or celery

1

tablespoon

prepared horseradish

1

tablespoon

minced garlic

1

tablespoon

crushed juniper berries

2

teaspoon

chili powder

2

cup

1 1

basic game stock or chicken broth

tablespoon

butter, softened

In large resealable plastic bag, combine maple syrup and salt; mix well. Add venison; seal bag. refrigerate a minimum of 1 hour or up to 12 hours to marinate, turning bag occasionally. Heat oven to 325*F. Place wire rack in 15x10x1" baking pan. Remove venison from marinade; discard marinade. Pat venison dry. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add venison; cook 2 to 3 minutes or until browned, turning once. Place venison on rack in pan. Bake 8 to 10 minutes for medium-rare to medium. Meanwhile, heat same skillet over medium heat until hot. Add pancetta; cook until browned, stirring occasionally. Add carrot, onion and celery root; cook until vegetables begin to brown, stirring occasionally. Add horseradish, garlic, juniper berries and chili powder; mix well. Add stock; bring to a boil over high heat. Boil 10 to 15 minutes or until vegetables are crisp-tender and sauce is slightly thickened. Whisk in butter To serve, place vegetables on serving platter using slotted spoon. Top with venison. Pour sauce over venison and vegetables. *Pancetta is an unsmoked rolled Italian bacon that is cured with salt and spices. From: Plasticava Yield: 4 servings

Page 34

(NCL) PAWNEE CORN SOUP

1

stew size beef chunks of

1

meat

1

dried corn

1

salt and black pepper

1

optional:

1

potatoes and

1

onions

For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. Boil water for the amount of soup you want to prepare. When water is at the boiling point, drop in the determined quantity of half-sized beef chunks of meat. Add salt and pepper to taste. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30-45 minutes until soft and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. Optional: If your potatoes are already boiled, add them in the last 10-15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as a side dish. This recipe courtesy of Juanita Echo-Hawk Neconie, of the Pawnee/Otoe-Missouri tribe. From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 35

(NCL) PEANUTTY VENISON (OR BISON) AND BEAN STEW

1 1/2

cup

dried beans

4 1/2

cup

venison or bison broth

1/2

lb

1 1

venison or bison stew meat, cut into 1-inch cubes

cup

wild carrots or carrots

2

stalks celery, sliced (1

1

cup)

1/2

cup

1

chopped ramps or onion and garlic

1

teaspoon

dried basil, crushed

1/2

teaspoon

ground coriander

1/4

cup

peanut butter

Soak beans as directed. Drain and rinse. Add broth to beans; bring to boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly tender (see cooking directions, above). Add carrots, celery, ramps or onions and garlic, basil, and coriander. Cover; simmer for 30 minutes or till vegetables and beans are tender. For a thicker stew, mash beans slightly with a spoon. Place peanut butter in a small bowl. Stir in about 1/2 cup of the cooking liquid; stir into stew mixture. Heat through. Makes 4 main-dish servings. From: "Mignonne"
(NCL) PEMMICAN RECIPE (FROM CREE INDIANS)

1

venison

Slice meat EXTREMELY thin, dry slowly over fire or in smoke house. Pound meat into shreds or use is meat grinder. Mix in an equal amount of animal fat (Crisco will do if you have no lard, but it will not taste as good), some marrow from the bones (The marrow is extracted by heating it--it will then come out easily). Add wild cherries or currants (these are the favored berries) or in a pinch some sugar to taste. And that's the recipe! Some of the Native Americans here in MA (Wamponoags) add other things such as cayenne or worchestshire--whatever! From: [email protected] Yield: 4 servings

Page 36

(NCL) POPCORN ALMOND BRITTLE

6

cup

popped popcorn

1

cup

slivered almonds

1/2

cup

1

each red and green candied cherries, chopped

1 1/2

cup

sugar

1/2

cup

corn syrup

1/2

cup

water

1/2

teaspoon

salt

2

tablespoon

butter or margarine

1

teaspoon

vanilla extract

In a greased 13" x 9" x 2" baking pan, combine popcorn, almonds and cherries. Bake at 350 degrees F for 10 minutes. Turn oven off and keep mixture warm in the oven. Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305-310 degrees (hard-crack stage). Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces. From: Mignonne Yield: 1 1/2 pounds

Page 37

(NCL) QUAIL IN ROSE PETAL SAUCE

1

rose petal sauce

10

fresh chestnuts or

1/2

cup

2

tablespoon

4

sliced teaspoon

10

blooms, petals only large

1 1

aniseseed red or pink roses with open

1 1

butter garlic cloves, peeled and

1 1

chestnut puree

red tuna cactus fruit, or the meat of

large

1

or 2 small meat plums, such as elephant heart or santa

1

rosa, peeled, seeded and

1

chopped

1

cup

2

tablespoon

1 1/4

chicken stock or water honey salt and pepper to taste

teaspoon

1

freshly ground white pepper red food color

1

the quail:

8

quail, fresh or frozen and

1 1/2

thawed, cleaned teaspoon

1 8 1

salt freshly ground black pepper garlic cloves, peeled

small

1

white onion, peeled and cut into eighths

Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. THE QUAIL: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. Reheat the sauce if necessary. Add the quail to the sauce and stir,

Page 38 covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce. :c.1996, M.S. Milliken & S. Feniger, all rights reserved From: "Mignonne"
(NCL) RABBIT STEW

1

rabbit

Clean and skin the rabbit. Cut meat into parts - include bones. Put meat in a pot. Add water to cover. Add 4 Tbl Lard and 1 tsp salt. Let meat cook for about two hours, adding water as needed. Keep water boiling and gradually hadd 1/2 cup rolled oats, barley or rice, if desired. Cook about another 10 minute. Instead of oats, barley or rice you can add dumplings made like this: 2 cups flour, 4 Tbl Lard, 1 tsp baking powder, 1/2 tsp salt. Make a dough of this. Break and add to top of stew in pieces. Recipe taken from Fort George Recipe Book, 1967. Fort George Quebec. :by Maryann Sam, a Cree from Fort George (Chisasibi) Quebec From: [email protected] Yield: 4 servings

Page 39

(NCL) RACK OF LAMB WITH ARTICHOKES NEW POTATOES AND MINT

1

cup

fresh breadcrumbs

2

tablespoon

minced fresh parsley

2

tablespoon

minced green onion

2

tablespoon

olive oil

2

tablespoon

lightly toasted pine nuts

1

tablespoon

1

minced fresh mint salt and freshly ground

1

pepper

1

lemon, halved

4 2

baby artichokes tablespoon

olive oil

8

1 to 1 1/2 red new

1

potatoes, halved

1 1/2

tablespoon

1 1/4 2

fresh lemon juice 1 1/2 lbs. rack o; f lamb, fat trimmed to thickness

tablespoon

mustard

Combine first 6 ingredients in medium bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.) Preheat oven to 450°F. Fill medium bowl with cold water; squeeze in juice of half a lemon. Cut end off stem of 1 artichoke and rub with lemon. Starting from base, bend each leaf back and snap off at natural break until half of length of exposed leaves is light green. Cut off top dark green part of leaves. Trim all dark green areas off artichoke. Rub with lemon. Cut in quarters lengthwise. Cut out any choke and red-tipped leaves and discard. Place in bowl of lemon water. Repeat with remaining artichokes. Place 1 tablespoon oil in medium baking pan and place in oven to heat. Drain artichokes and place in another medium baking pan. Add potatoes, 1 tablespoon olive oil and 1 1/2 tablespoons lemon juice to artichokes. Season with salt and pepper. Season lamb with salt and pepper. Place lamb fat side down in baking pan with heated oil. Place vegetables and lamb in oven. Roast 15 minutes. Reduce oven temperature to 375°F and roast 5 minutes. Remove lamb and vegetables from oven. Spoon 3 tablespoons lamb dripping onto vegetables and mix. Return vegetables to oven. Spread 1 tablespoon mustard over bone side and ends of lamb; press half of breadcrumb mixture into mustard. Turn lamb and spread 1 tablespoon mustard over fat side of lamb; press in remaining crumbs. Return lamb to oven. Continue roasting lamb and vegetables until thermometer inserted into center of lamb registers 130°F for medium-rare and vegetables are just tender, stirring vegetables occasionally, 15 minutes. Let lamb stand 10 minutes. Slice into chops. Divide between plates, crossing bones in center. Spoon vegetables onto plates and serve. Serves 2.

Page 40

Bon Appetit February 1990 From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 41

(NCL) ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFI

1

tablespoon

1

lb

1

vegetable oil medium shrimp - shelled and deveined

1/2

cup

unsalted butter

1

cup

chopped onions

1/4

cup

diced celery

1/4

cup

4

diced carrot serrano chiles - de-ribbed,

1

seeded and minced

6

cloves garlic - minced

1/4

cup

chopped chayote (optional)

1/4

cup

bourbon whiskey

1

teaspoon

minced thyme

1

teaspoon

minced sage

2

teaspoon

chopped cilantro

8

cup

1 1/2

cup

1 1

coarsely crumbled blue corn bread chicken stock or turkey stock

teaspoon

salt

1

wild turkey - 8 to 10

1

pounds

1

salt to taste

1

freshly ground black pepper

1

to taste

1

unsalted butter - at room

1

temperature

Preheat oven to 350øF. To make the stuffing, heat the vegetable oil in a skillet and saut‚ the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside. In a large skillet, melt the butter and saut‚ the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine. Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper. Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving. Remove

Page 42 the string and serve the turkey with the stuffing and a gravy made from the giblets. Makes 8 to 10 servings. from The New Texas Cuisine Stephan Pyles Doubleday From: "Mignonne"
(NCL) ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VIN

6

whole jumbo quail (6 to 8

1

oz

each)

2

small

garlic cloves

1

tablespoon

juniper berries

1

freshly ground black pepper

2

tablespoon

corn or canola oil

2

tablespoon

unsalted butter

1

tablespoon

balsamic vinegar

Preheat oven to 500 F. With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt. In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail. Crisp roasted potatoes with rosemary are a good accompaniment to this elegant but easy dish. Gourmet September 1998 Comment from another cook: We made this recipe for our New Year's Eve dinner for two. It was very easy and quick, not too much to it. We did make two changes to the recipe. We didn't see the need to clean the pan and add butter before putting the quail in the oven. Instead we added the butter at the end while making the sauce. Also, we added a bit of chicken stock and a little demi-glace to the sauce for more volume. When I make it again, I'll use a spice grinder for the juniper berries, rather than chopping with a knife. AND BALSAMIC VINEGAR Crisp roasted potatoes with rosemary are a good accompaniment to this elegant but easy dish.

Page 43

From: Mignonne Yield: 6 servings

(NCL) ROASTED RED PEPPER AND TOMATO SAUCE

8

oz

2

plum tomatoes

1/4

cup

1

tablespoon

1 1/8

red bell pepper extra-virgin olive oil apple cider vinegar garlic clove, peeled

teaspoon

cayenne pepper

Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Makes about 1 cup. Bon App‚tit July 2003 John Ash From: "Mignonne"
Page 44

(NCL) SALMON BURGERS WITH GINGER MUSTARD MAYONNAISE

1

for mayonnaise

2

tablespoon

mayonnaise

1 1/2

teaspoon

dijon mustard

3/4

teaspoon

1 1/2

teaspoon

1 3/4

finely grated peeled fresh gingerroot soy sauce for salmon burgers:

lb

1

salmon fillet, skin discarded

1

tablespoon

2

teaspoon

1

dijon mustard finely grated peeled fresh gingerroot

1

teaspoon

2

teaspoon

2

soy sauce vegetable oil hamburgers buns, cut sides

1

toasted lightly

2

thin slices sweet onion

2

slice

vine-ripened tomato

Make Mayonnaise: In a small bowl whisk together mayonnaise ingredients. Make Salmon Burgers: Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties. In a non-stick skillet heat oil over moderate heat until hot but not smoking and saute patties 4 minutes on each side, or until just cooked through. Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato. Gourmet August 1995 Some comments from other cooks: Thought there was too much ginger - replaced with 1 garlic clove in salmon mixture. Added honey (1/4 to 1/2 tsp.)to the mayonnaise to sweeten it up - make it more like a teriyaki flavor. After modifying a few things, it's worth making. Using pre-ground salmon makes it less prone to fall apart. Adding bread crumbs and an egg helped bind the salmon a little better, without hurting the flavor... Delicious, I added fresh dill to the Salmon Burgers, served it with rice. My Salmon Burgers turned out very well. I'm a Culinary Arts Graduate and I added a few ingredients to this recipe to assure that the

Page 45 burgers stayed together and were spicy enough. In addition to the regular ingredients I added, fat free Parmesan cheese, granulated garlic, used some egg white and very little bread crumbs and a little bit of skim milk. I also added some Red Pepper to taste. (Yum Yum) From: Mignonne Yield: 2 servings

(NCL) SKEWERED LAMB

1 1/4

lb

1 2 2

boneless lamb, leg or shoulder yellow onions

teaspoon

1

coarsely ground black pepper

1

juice of 1 lemon

3

tablespoon

1

teaspoon

olive oil salt

4

ears corn

4

tomatoes, halved

Cut meat into large cubes. Place in a bow. Peel onions. Cut into wedges. Add to meat in bowl. Sprinkle black pepper over meat and onions. Combine lemon juice and oil and pour over meat. Stir to combine. Marinate for about 3 hours. On metal skewers, alternate meat and onion wedges. Preheat grill or broiler. Grill or broil kebabs about 6" from heat source, turning and brushing them occasionally with leftover marinade. Total cooking time will be about 15 minutes. Sprinkle with salt. Precook corn for a few minutes in boiling water. Drain well. Place corn and halved tomatoes on grill or under broiler. Brush with marinade. Grill or broil for 5 minutes until hot. Serve corn and tomatoes with kebabs. Tip: Fresh herbs such as rosemary or thyme may be used for seasoning. Good served with steamed rice, a salad, crusty bread, and beverage of your choice. From: Mignonne Yield: 4 servings

Page 46

(NCL) SKILLET LAMB/MUTTON RIBS WITH VEGETABLES

2

lb

2

tablespoon

1

lard, melted or vegetable oil or butter

1 1/2

ribs

salt and pepper cup

water

2

carrots, diced

2

potatoes, diced

1

large

1

onion, diced chilli pepper, seeded,

1

diced (optional)

1

green pepper, seeded,

1

diced (optional)

Brown ribs well on all sides in melted lard Season with salt and pepper. Add Water, cover and simmer 1 hour Add carrots, potatoes, onion and peppers. Cover and simmer 1/2 hour longer. Thicken gravy and serve with meat and vegetables. From: Cuttinggal Yield: 2 servings

(NCL) SOUTHWESTERN STYLE CHALUPAS

4

lb

pork roast

1

lb

dried pinto beans

4

oz

1

can chopped green chile peppers

2

tablespoon

chili powder

2

teaspoon

cumin seed

1

teaspoon

1

dried oregano salt and pepper to tast

1

quart

water

16

oz

package corn chips

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on serving plates. Spoon pork mixture over chips and serve with desired toppings. From: Judy Spottedbird
Page 47

(NCL) SPICE-RUBBED AMERICAN BISON TENDERLOIN

1

whole chipotle pepper in

1

adobo, seeded or

1

teaspoon

1

teaspoon

1

ground dried chipotles black peppercorns, freshly ground

1/2

teaspoon

allspice, ground

2

teaspoon

red chile powder

2

teaspoon

1 2

cumin seed, toasted and ground

teaspoon

1

coriander seeds, toasted and ground

1/4

cup

paprika

1

tablespoon

sugar

1

tablespoon

salt

4

(8-ounce) bison tenderloin

1

fillets

Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving. Recipe courtesy Loretta Barrett Oden From: "Mignonne"
Page 48

(NCL) STONE GRIDDLE COOKING - MOOSE STEAKS

2

large

2

large

moose steaks, any cut wild onions

3

fingers coltsfoot salt

2

fingers fat

The griddle is made of a highly polished flat sandstone [polished with grease and tallow and it takes weeks to do it right] Only sandstone will stand the heat of the fire under it. Other types of stone may explode into small chips and injure the cook. Make a good steady fire under the stone to get the griddle hot enough to dry out. Be sure to get the griddle dry and clean before using it. Bear fat may be rubbed into the griddle and now you are ready to cook the following recipe on it. The griddle is also perfect for cornbread, breads and fish. Place the steaks on a flat clean rock. Pound steaks with another stone until all the fibers have been broken down. Sprinkle a little coltsfoot salt over the steaks. Cut the wild onions in half and on the cut side, rub the salt into the meat. Drop the fat on the stone griddle and let it float out over the stone so that you have a well greased spot large enough to place the steaks on. Cook for 15 to 20 minutes on each side, depending on how well done you like your moose. If you have plenty of wild onions, slice one thinly and fry it with the steaks. WolfWalker From: Wolfwalker Real Due South <wolfwa Yield: 4 servings

Page 49

(NCL) TEWA TACOS (AKA- INDIAN TACOS)

1 1/2

lb

6

ground beef round fry bread pieces,

1

recipe follows

1/2

poundccheddar cheese,

1

grated

1

head lettuce, shredded

3

tomatoes, chopped

1

onion, chopped

1

salsa, optional

1

green chile, optional

1

for the fry bread:

2

cup

unsifted all-purpose flour

1/2

cup

dry milk solids

2

teaspoon

double-acting baking powder

1/2

teaspoon

salt

2

tablespoon

1/2 1

lard, cut into inch bits, plus

lb

lard, for deep frying

Brown the ground beef in a saute pan. Divide equally onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green chile! A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. For the fry bread: Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm. Recipe courtesy Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 50

(NCL) THREE SISTERS SAUT‚ WITH SAGE PESTO

1

tablespoon

olive oil

1/2

cup

cooked corn kernels

1/2

cup

1 1/2

cooked golden tiger eye beans*

cup

1

cooked spotted appaloosa beans*

1

medium

yellow squash, julienned

1

medium

zucchini, julienned

2

medium

1

tomatoes, chopped fresh sage leaves, sprig of

1

rosemary, and/or cooked

1

beans for garnish

1

sage pesto

1

tablespoon

olive oil

1

tablespoon

minced garlic

1/2

cup

fresh sage leaves

1

tablespoon

mild goat cheese (optional)

1

tablespoon

fresh lemon juice

2

tablespoon

pine nuts

1. In a large nonstick skillet, heat oil. 2. Combine corn, beans, yellow squash, zucchini, and tomatoes with one tablespoon sage pesto. Toss and saute' quickly over medium heat, for about 4 minutes. 3. Put the saute'ed vegetables and beans in a large bowl. Add garnish. Pass extra pesto at the table. Sage Pesto 1. Place ingredients in a blender and process until smooth. 2. Refrigerate. Keeps one week. Tips You may substitute black beans and pinto beans in this recipe. c2003 Corn Dance Cafe From: "Mignonne"
Page 51

(NCL) THREE SISTERS STEW WITH DUMPLINGS

1/2

cup

1/2

cup

1

anasazi or pinto beans dried christmas or plain white lima beans

1/2

cup

dried white beans

1/2

cup

dried black beans, (or 2

1

cup

any beans you wish)

1

tablespoon

olive oil

1 1/2

cup

yellow onion -- chopped

1 1/2

cup

1 2

green bell pepper -chopped

tablespoon

garlic -- chopped

1

fresh jalapeno pepper --

1

seeded and chopped

2

teaspoon

1

cumin seed -- dry roasted & ground

1/8

teaspoon

cayenne pepper

1

teaspoon

chile powder

2 1/2

cup

1 3

quart

3 1

(no. 2 can or 28 oz )tomatoes with juice water ears fresh corn (about 3

cup

corn kernel, (may use canned

1

or frozen)

1

thawed and drained

1/2

cup

2

cup

1

beer zucchini, yellow or other summer squash -- diced

1

salt and pepper to taste

1

dumplings

1/2

cup

yellow corn meal

1/2

cup

all-purpose flour

2

teaspoon

baking powder

1/2

teaspoon

1

salt whole egg

1/3

cup

milk

1

tablespoon

unsalted butter, melted

1/2

cup

1

fresh, thawed frozen or drained canned corn kernels

For Stew: 1. Place the beans in a large saucepan or Dutch oven. Cover with water by 2 inches and soak two hours or overnight. Drain and set aside. 2. Heat olive oil in a large saucepan or Dutch oven over medium-high hear; saute the onions, bell pepper, garlic and jalapeno until soft, about 5 minutes. 3. In a small, dry skillet, toast the cumin seed until aromatic and lightly browned: grind in a spice mill or mini food processor or coffee grinder. 4. Add to the onion mixture. 5. In same small skillet, lightly toast the cayenne and chile powder being careful not to burn 6. Add to the onion mixture. 7. Add the tomatoes to the onion mixture and simmer for 15 minutes. 8. Add the water and drained beans to the pan and bring to a boil. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours. 9. Cut the corn kernels off the cob. 10. Add the beer, corn

Page 52 kernel and squash and cook until the squash is tender, about 10 minutes. Add salt and pepper to taste. For Dumplings: 1. In a mixing bowl, stir together the cornmeal, flour, baking powder, and salt. 2. In another bowl, whisk together the egg, milk and melted butter. 3. Add the liquid mixture to the dry and mix until just incorporated. 4. Fold in the corn kernels. 5. Drop the batter by heaping tablespoons full into the barely simmering stew, covering the top of the stew (about 16 dumplings) 6. Cover and cook about 15-20 minutes, until a wooden toothpick or skewer inserted into the centers of the dumplings comes out clean. 7. Spoon the stew into bowls and top each with several dumplings. Serve immediately. c2003 Corn Dance Cafe From: "Mignonne"
Page 53

(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR

1 2

carrot mango broth cup

1

fresh mango juice or canned mango nectar

2

cup

fresh carrot juice

1

tablespoon

toasted whole fennel seeds

2

tablespoon

1

toasted whole coriander seeds

1

habanero chile

1

salt and freshly ground

1

pepper

1

crab cake:

6

tablespoon

olive oil

1

medium

red onion, diced

2

jalapenos, diced

2

lb

3

tablespoon

1 cup

3

tablespoon

1 large

creme fraiche, sour cream or egg, lightly beaten salt and freshly ground

1

pepper cup

1 1/4

dijon mustard yogurt

1 2

prepared horseradish, drained

1/4

1

lump crabmeat, picked over

finely crushed blue corn chips

cup

1

thinly sliced green onion mango-green onion relish:

2

ripe mangoes, peeled, seeded

1

and diced

2

green onions, finely sliced

1

serrano pepper, finely

1

sliced

2

tablespoon

2

tablespoon

lime juice olive oil

1

salt and freshly ground

1

pepper

Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste. In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some

Page 54 of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 6 servings Recipe courtesy Bobby Flay From: "Mignonne"
(NCL) TRADITIONAL CORN SOUP

1 1/2

quart

1 1 1/2

lb

3/4

lb

1 48

lyed indian white corn water pork shoulder butt steaks salt pork water

oz

canned dark red kidney

1

beans

1

water

Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 55

(NCL) TURKEY W/ CRANBERRY-PINON SAUCE AND CORNBREAD-SAGE

1

cup

1

organic, stone ground cornmeal

1

cup

flour

1

teaspoon

baking powder

1

teaspoon

salt

1

pinch

1

freshly ground black pepper egg beaten

1

cup

skim milk

2

tablespoon

canola oil

1

cup

corn kernels fire roasted

3

tablespoon

4

canola oil ribs celery 1/4-inch dice

1

large

yellow onion 1/4-inch dice

1/4

cup

poultry seasoning

1/4

cup

1

fresh sage minced as needed full-bodied turkey

1

stock

30

2 to 3 ounce turkey

1

medallions

1

as needed seasoned flour

1

as needed olive oil

2

cup

dry white wine

2

cup

dried cranberries

1

cup

dried currants

1/2

cup

1

pinon nuts toasted as needed fresh rosemary

Preparation - Cornbread Combine cornmeal, flour, baking powder, salt and pepper in one bowl. In a separate bowl combine egg, milk, 2 tablespoons oil and corn. Stir wet ingredients into dry ingredients and mix until most of lumps are removed. Pour into a prepared 2-inch deep baking pan. Bake at 325 degrees F. until the interior of the cornbread reaches 200 degrees F. Remove from oven and let cool. Scrape cooled cornbread from pan and crumble it into a large bowl. Dressing Heat oil and saut‚ celery and onion until vegetables are translucent. Stir in poultry seasoning and sage. Add to crumbled cornbread and mix well. Add turkey stock if the mixture is too dry. Bake dressing in a 325 degree F. oven to an internal temperature of 165 degrees F. Turkey Pound turkey medallions to an even thickness. Dredge turkey in seasoned flour. Fry in a small amount of olive oil over medium-high heat until golden on both sides and cooked throughout. Remove turkey from pan and drain on paper towels. Keep warm. Drain oil from the pan. Cranberry-Pinon Sauce

Page 56

Deglaze pan with 2 cups white wine and 1 cup turkey stock. Add 3 more cups turkey stock, cranberries, currants, pinon nuts and a pinch of salt. Cook over medium heat until reduced in volume by half, about 4 cups. For Service For each entree serving, portion 1/2 cup dressing and 3 turkey medallions on top of the dressing. Ladle sauce over the turkey. Serve with seasonal vegetables and garnish with fresh rosemary. c2003 Corn Dance Cafe From: "Mignonne"
Page 57

(NCL) VENISON CHILI WITH SNOWCAP BEANS

1 16

for the beans: oz

5 1

tablespoon

1 1

tablespoon

dried ancho chiles large

1

green bell pepper, seeded and chopped

cup

3

chopped onions garlic cloves, minced

4

tablespoon

3 1/2

lb

1

vegetable oil lean venison (or beef), cut into

1/2 1 1/2

salt for the chili:

8

1

whole coriander seeds bay leaf

1 1

dried snowcap beans garlic cloves

inch cubes lb

1

sweet pork sausage, cut into

1

inch cubes

1

tablespoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

dried mexican oregano

2

teaspoon

ground cumin

2

tablespoon

sugar

28

oz

canned whole tomatoes

2

tablespoon

masa harina dissolved in

1/2

cup

water

Make the beans: Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt. Make the chili: Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside. In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside. In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook

Page 58 7 more minutes. Serve in deep bowls atop a bed of snowcap beans. Jane and Michael Stern. Chili Nation, January 1999, Broadway Books SNOWCAP BEANS Snowcap beans are a tan bean with a "snowcap" of white along the side, and random spots of burgundy speckling overall. I think it is one of the most beautiful of all beans in this book. Although I know it is an oddball, found in a crop of some other bean, I can't help but wonder if it is throwback to a bean that existed during the time of the Incas, who used beans as a means of communication. Apparently, beans of different colors, sizes and shapes were each given a meaning. Runners would carry them and their important messages long distances from one leader to another. handful of beans held a world of information, which was deciphered by a cryptographer, who would then announce the news of the day. Was there a bean then that looked like the snowcap? What was its unique meaning? from Calypso Bean Soup by Lesa Heebner From: Mignonne Yield: 6 servings

Page 59

(NCL) VENISON RAGOUT

1

for venison:

1/4

cup

1 1/4

teaspoon

1 2

flour salt freshly ground pepper

lb

boneless venison stew meat

1

trimmed, cut into 3/4

1

cubes

1 1/2

tablespoon

1 1/2

tablespoon

1

vegetable oil butter for sauce:

1 1/2

tablespoon

vegetable oil

1 1/2

tablespoon

butter

1

large

red onion; thinly sliced

2

large

cloves garlic; minced

2

cup

beef broth

1

cup

dried cranberries

1 1/2

teaspoon

sugar

1

pinch

ground allspice

8

oz

1

small mushrooms; trimmed, quartered

Put rack in center of oven; heat oven to 350 degrees. Have ready 1 1/2-quart capacity casserole. For venison, combine flour, salt and pepper in plastic food bag. Pat meat dry with paper towels. Toss meat with seasoned flour until evenly coated, shaking off excess flour. Set meat on work surface. Put any remaining seasoned flour into casserole. Heat 3/4 T. each butter and oil in 12", non-stick skillet. When very hot, sear meat in two batches on all sides, about 1 1/2 minutes, adding remaining butter and oil as needed. Transfer seared meat to casserole. Toss meat with any flour in casserole. For ragout sauce, heat 1 1/2 tsp. each butter and oil in same skillet over medium-high heat. When hot, add onion and garlic. Cook until onion is softened, about 4 minutes. Add beef broth, dried cranberries, sugar and allspice. Heat to boil. Pour over venison. Toss to mix. Bake, covered, for 1 1/2 hours. Add mushrooms. Mix well. Continue to bake, covered, until meat is tender, about 30-60 minutes longer. Adjust seasoning. (Can be made a day ahead and refrigerated or frozen up to three months. Reheat gently.) Chicago Tribune 1/23/94. From: Mignonne Yield: 4 servings

Page 60

(NCL) VENISON SAUSAGE

5

lb

cubed venison

1

lb

cubed suet

3

tablespoon

salt

1

tablespoon

black pepper

1

teaspoon

red or cayenne pepper

1

teaspoon

paprika

1

teaspoon

sage

2

teaspoon

1

garlic powder sausage casings

After grinding & mixing the venison & suet with the seasonings; fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours. From: Mignonne Yield: 5 pounds

(NCL) VENISON SUMMER SAUSAGE

1

lb

ground venison

1

lb

ground beef

1 1/2

teaspoon

liquid smoke

1/2

teaspoon

garlic powder

1/2

teaspoon

onion powder

1

tablespoon

mustard seed

1/8

teaspoon

black pepper

3

tablespoon

tenderizer

1

cup

water

Mix venison and beef well. Add all other ingredients to meat. Mix again. Shape into desired size logs (1 1/2" in diameter by 10" long is a good size log). Roll logs in foil. Refrigerate for 24 hours. Punch holes in bottom of foil. Bake covered 1 hour at 350 degrees. Uncover and bake 1/2 hour longer. From: Mignonne Yield: 2 pounds

Page 61

(NCL) WOLFWALKER'S STUFFED SUGAR PUMPKIN

5

lb

sugar pumpkin

2

teaspoon

salt

1/2

teaspoon

dry mustard

2

tablespoon

1

vegetable oil or rendered fat

1

lb

venison, buffalo, or beef

1

medium

wild onion, chopped

1

cup

3 1

wild rice, cooked eggs, beaten

teaspoon

crushed fried sage

I did this for Thanksgiving one year along with fry bread, pinon soup and a berry pudding. Preheat oven to 350 F. Cut the top from pumpkin and remove seeds and strings. Prick cavity with a fork and rub with 1 teaspoon of salt and the mustard. Heat oil in a large skillet. Add meat and onion and saut‚ over medium-high heat until browned. Off the heat, stir in the rice, eggs, remaining salt and sage. Stuff pumpkin with this mixture. Place « inch of water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 « hours or until tender. Add more water to the pan as necessary to avoid sticking. When serving, scoop out some of the pumpkin [your vegetable] Serves about 6 From: Real Due South <wolfwalker@realdu Yield: 4 servings

Page 62

(NCL) ZUNI GREEN CHILI STEW

3

lb

1

boned lamb cut into 1 1/2 inch cubes

1

flour for dusting

2

tablespoon

cooking oil

1/4

teaspoon

fresh ground black pepper

6

dried juniper berries,

1

crushed

5 1/2

cup

1 1

medium

1 1

canned hominy (including the liquid) size dried hot red pepper (chili) crushed

tablespoon

2

salt cloves garlic, peeled and

1

crushed

2

teaspoon

1/2

cup

6

oregano minced fresh parsley green peppers, washed, cored

1

and quartered (include some

1

seeds()

1

quart

water

Dust lamb cubes lightly with flour. Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. Transfer meat to paper towel to drain. in the same kettle, saute' the onions until golden. Return the meat to the kettle. Mix in the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. From: "Swan Spirit" Date: Yield: 4 servings

Page 63

9756-BRAISED RABBIT RAGU

2

frying rabbits -- cut into

1

pieces

1

flour

1

salt and freshly ground

1

pepper

4

tablespoon

olive oil

1 1/2

cup

onions -- chopped

1

cup

carrot -- chopped

1/2

cup

celery -- chopped

1

tablespoon

garlic -- chopped

2

cup

tomatoes -- chopped <>

2

cup

1 1

diced tomatoes in juice -(canned)

tablespoon

1

fresh rosemary leaves -chopped

2

teaspoon

fresh thyme

1/2

teaspoon

whole fennel seed

2 1/2

cup

hearty red wine

4

cup

rich chicken stock

1/2

oz

1 2

tablespoon

3

cup

1 2

tablespoon cup

1

slivered sundried tomatoes nicoise olives -- pitted, sliced

teaspoon

1 4

wild mushrooms -- thickly

(optional)

1 1

shallots -- minced sliced

1 1/4

dried porcini, rehydrated -coarsely chopped

grated lemon zest polenta -- (recipe follows)

oz

gorgonzola cheese -- cut bite size cubes

1

fresh chopped basil leaves

1

for the mushrooms--

1

garnish--

Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tablespoons olive oil to an oven proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices. Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside. Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm. While braising liquid is reducing, prepare mushrooms. Add porcini, shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and

Page 64 season to taste with salt and pepper. Set aside and keep warm. Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately. Polenta: 1 quart chicken or vegetable stock, or water 1 cup coarse polenta corn meal 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Salt and freshly ground pepper In a heavy saucepan bring stock to a boil. Stir in polenta slowly to prevent lumps. Reduce heat to low and with a wooden spoon stir regularly to prevent polenta from burning. Continue stirring and cooking for 15 to 20 minutes or until polenta is tender. Stir in cheese, parsley and season to taste with salt and pepper. Serve immediately. If too thick, stir in a little more stock. Yield: 6 to 8 servings "Braised Rabbit Ragu w/Wild Mushrooms Over Soft Polenta w/Gogonzola Cheese" Air date: 02/01/9 Recipe By

: JOHN ASH SHOW #JA9756

From: Sherry Zeiss Recipes (Mailing List) Ä Yield: 1 servings

Date: 02 Feb 97 Mastercook

Page 65

9756-RABBIT SAUTEED WITH MUSTARD

1/3

cup

dijon style mustard

1

tablespoon

fresh thyme leaves -- (1

1

teaspoon

dry)

1

rabbit -- cut in serving

1

piece

1

salt and freshly ground

1

pepper

4

tablespoon

olive oil

2

cup

rich chicken -- <>

2

cup

mushroom stock

3/4

cup

dry white wine

1/2

cup

heavy cream (optional)

1

drop

fresh lemon juice

1

tablespoon

chopped fresh herbs

4

oz

good quality bacon -- finely

1

diced

2

cup

onions -- sliced

1

cup

mushrooms -- diced

2

cup

1

green cabbage -- finely sliced

Mix the mustard and thyme together and generously brush both sides of pieces of rabbit. Season well with salt and pepper. Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit. Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes. Cover and place rabbit in a casserole in a warm oven as they are finished. Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes. Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice. Stir in herbs and keep warm. In a small saute pan add bacon and saute over moderate heat until just crisp. Remove and drain on paper towels discarding fat. Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color. Add cabbage and cook until it just begins to wilt but is still crunchy. Stir in bacon. Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around. Serve immediately. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Air date: 02/01/9 Recipe By

: JOHN ASH SHOW #JA9756

From: Sherry Zeiss Recipes (Mailing List) Ä Yield: 1 servings

Date: 02 Feb 97 Mastercook

Page 66

A MEDIEVAL SAUCE FOR YOUNG VENISON OR PORK

1

text file

The very first Czech cookbook from early 1400's: Put meat into a mixture of vinegar and beer and leave in a cool place for a few hours. Before cooking, add one or two slices of hard rye bread, peeled apple cut into pieces, onion and salt. Take out the soft pieces, drain the sauce, add black pepper, ginger, powdered clover, a bit of saffron, and bring to a short boil. Put the slices of meat back in, reheat and garnish with separately cooked mashed apples. Yield: 1 servings

A-1 CARIBOU STEAK

1

lb

caribou steak

4

tablespoon

butter; divided

1

small

onion; chopped

2

tablespoon

sherry

1

tablespoon

worcestershire

3

tablespoon

a-1 steak sauce

1

tablespoon

chopped chives

1

tablespoon

chopped parsley

1 2

salt & pepper tablespoon

brandy

Cook onions in 2 tbsp butter until golden. Pound steak to tenderize and sear over high heat in butter & onion, about 2 min on each side. Add sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley, pepper and salt. Reduce heat to med and cook for 3-4 mins per side. Add brandy, bring to the table, flame and serve. Yield: 2 servings

Page 67

ABENAKI SQUASH SOUP -FROM FAMILY MEMBERS

4

strips smoked bacon, sliced

1

very thin

2

medium

carrots, peeled and diced

2

medium

onions, peeled and diced

3

quart

chicken stock (homemade)

4

big potatoes, peeled and

1

cubed

4

acorn squash, peeled and

1

cubed

1

tablespoon

sugar

1

pinch

salt

1

pinch

hot pepper

1/2

oz

fresh lime juice

1

chopped parsley (if you have

1

it on hand)

In large saucepan, slowly render bacon until crisp. Add carrots, onions. Cook until vegetables are soft. Add chicken stock and simmer for 90 minutes. Add potatoes, squash, salt, and pepper. Simmer 40 minutes, then mush or puree. Add lime juice. Check seasonings and adjust to taste. Serve with chopped parsley, if you have it on hand. source: relatives From: [email protected] Yield: 4 servings

Page 68

ABENAKI SUFFERIN SUCCOTASH...(SACO TRIBE WAY)... By: Mike Price 1

pound

pork (or ham), cubed...

1

pound

venison or elk, cubed

1

pound

buffalo or beef, cubed

3

pcs

wild onions or 1 leek chopped

2-3

cups

of fresh corn cut off the cob

1

cup

dry beans lima, flava or pinto soak; a few hours

1

tablespoon

thyme

1

tablespoon

basil

1

tablespoon

pinyon nuts, chopped

3

tablespoons

of fresh butter...

1/4

cup

of vegetable oil or lard...

2

cups

of water

1

bottle

of beer

1

teaspoon

each of fresh pepper and sea salt..; .

3

tablespoons

bacon fat melted

Saute onions in melted bacon fat until transparent, about 2 to 3 minutes...add butter and corn...cook 3 to 4 minutes on medium heat...cover and set pan asside with mixture for later... Preheat oven to 325F... In a large Dutch oven or heavy pot, heat the oil or lard over high heat on top of the stove, add the cubed meat in batches and brown very well...don't crowd or the meat will not brown...remove and set the meat on a plate as it is browned...put the fat from the pot off to side for later...lower heat to medium...return the meat to the pot, add the beans and seasonings except the salt and pepper, add the water and beer...cover and place in oven for 1 1/2 hours or until meat is tender and the beans are cooked...move pot to the top of stove...add salt, pepper, the onion and corn mixture you set asside...cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot...stir constantly...add the fat you saved from the meat browning and mix in...remove from heat and cover...let stand for about five minutes and then serve.

Page 69

ABOUT CANNED SEAL MEAT

1

info file

Yep, the canned seal meat when served in the traditional Newfoundland way does make a very pleasant meal. Key things to bear in mind for seal are: it is actually a very lean dry meat, LOADED with iron, requires some fat in the cooking like the lean venison or moose. When canned properly the process makes for flesh that has more edibility than when fresh cooked. The upscale version of seal meat is: Boiled potatoes, cabbage, turnip and carrot. The seal meat ( all of the contents in the can or jar ) is put in a pan, a pastry mix is laid over top, thinly sliced onion is laid around the pan, making sure it is exposed. Bake until pastry is crispy and light brown. Remove from pan and make a flour gravy, makes LOTS, from the liquid from the can/jar. This gravy does VERY well with lots of coarsely cracked pepper. Seal responds awfully well to pepper. I don't think it is possible to use too much. Serve with partridge berry sauce. This meal is washed down with strong tea - the spoon must stand up in it. ps. Canned seal meat is salted for taste in the canning process using pickling salt. It does not require the extensive salting for consumption that fresh seal demands. I use a combination of pickling and iodized salt in the grinder on the table. I find it gives me the balance of bite and sweet which is missing from either the pickling salt or iodized salt alone. Source: Grandmother Decker, 1912-1995, maternal family recipe. From: Eric Decker Ä Yield: 1 servings

Date: 19 Jan 97 National Cooking Echo

Page 70

ABOUT COOKING WILD DUCKS

1

text file

You *CANNOT* use the same recipes on a wild duck that you'd use on a domestic one. Because they are so lean, they will cook very fast. My favorite technique, beside besides simply roasting them over a mirepoix, is to saute the breast over high heat in either a bit of olive oil or brown butter just long enough to sear the exterior, but not so long that they are cooked through. They should be rare. They are then removed from the pan and kept warm (on a platter at the rear of the range or in a slow oven) while a reduction sauce is prepared in the pan. Any number of classic sauces go well with duck prepared in this manner; I generally begin by sauteing some shallots in butter, deglazing with a good, fruity red wine, reducing by half, and then adding a bit of brown stock and finishing it with a swirl of butter. Garlic, minced gingerroot, or some crushed herbs can be added to the sauteed shallots as desired. You could also substitute some heavy cream for the stock. To serve, sauce a plate, thickly slice the duck breast across the grain diagonally, place in the sauce on the plate and drizzle a little of the remaining sauce over the cut slices. Add your favorite accompaniments, potatoes or rice and whatever... Serve some of the wine that was used to make the sauce. There are any number of variations on the above theme: sometimes I cold smoke the duck with a fruitwood or nutwood fire -- apple or pecan is my favorite before searing, and then toss some of the complimentary fruit or nuts in with the sauteing shallots when I make the sauce. You can accomplish pretty much the same thing over an open grill, and _really_ impress the chicks, but the key is to be sure to remove the breast from the heat well before they are cooked through. The classic way of determining when you have reached the right stage is this: Make a fist with your thumb tucked inside. With the forefinger of your opposite hand, rapidly press down on the exposed muscle pad at the base of your thumb of your fisted hand. That's the feel the duck breast should return when it's ready to be removed from the heat. Bryan Logan [email protected] Newsgroups: rec.hunting Yield: 1 servings

Page 71

ABOUT COOKING WILD DUCKS #2

1

text file

The canvasback, depending on its diet before you shot it, can be very tasty indeed. I would recommend the following preperation: Pluck and draw the duck. Remove the breats but do NOT skin. Use a filet knife to do this part and be careful around the wishbone or you'll miss a bunch of meat. Refrigerate the breasts (wrap in plastic). Roast the carcass until browned (350 for an hour will do). Take the carcass and place it in a large stock pot. Cover bones with cold water, add a quartered onion, skin and all (Videllia (sp?) 1015 or some other sweet variety is my prefernce)quartered. Add a carrot and a couple of cloves of fresh garlic. Simmer stock at least 3 hours (I cook mine all night at a very low temp - bubbles rise very slow and not too often). strain the stock and reserve. For the sauce, add a 1/4 cup of clover honey to a 1.5 quart sauce pan. heat over medium heat until the honey starts to slightly darken. Remove from the heat and add 2/3 cup of a nice white wine (the better the wine the better the sauce - don't use any cheap stuff). Return to high heat and reduce by half. Add 3 cups of duck stock and reduce until it gives a demi-glaze sauce consistency (about 2/3 of a cup remains). Add a tablespoon of hoisen (you can get this in the oriental section of your grocery) and mix in for about a minute. remove from the heat. Optionally, you can add a tablespoon of butter once completed. Right before your sauce is ready, salt and pepper your duck breasts. Heat a cast-iron or other type of non-stick skillet to medium high. Put the breats in skin side down and cook until skin becomes somewhat crisp. Turn and cook for about a minute on the other side. The duck should be rare (I've never gotten sick from eating rare duck. If wild duck is over cooked it doesn't taste near as good - the difference is like night and day). Slice the breast long ways and ladle sauce on top. Serve with the remaining white wine and vegtables of choice. This is an easy recipe that will make duck lovers out of most anyone. Ken Ihrer Newsgroups: rec.hunting Yield: 1 servings

Page 72

ABOUT COOKING WILD DUCKS 2/2

1

text file

The canvasback, depending on its diet before you shot it, can be very tasty indeed. I would recommend the following preparation: Pluck and draw the duck. Remove the breasts but do NOT skin. Use a filet knife to do this part and be careful around the wishbone or you'll miss a bunch of meat. Refrigerate the breasts (wrap in plastic). Roast the carcass until browned (350 for an hour will do). Take the carcass and place it in a large stock pot. Cover bones with cold water, add a quartered onion, skin and all (Videllia (sp?) 1015 or some other sweet variety is my preference)quartered. Add a carrot and a couple of cloves of fresh garlic. Simmer stock at least 3 hours (I cook mine all night at a very low temp - bubbles rise very slow and not too often). strain the stock and reserve. For the sauce, add a 1/4 cup of clover honey to a 1.5 quart sauce pan. heat over medium heat until the honey starts to slightly darken. Remove from the heat and add 2/3 cup of a nice white wine (the better the wine the better the sauce - don't use any cheap stuff). Return to high heat and reduce by half. Add 3 cups of duck stock and reduce until it gives a demi-glaze sauce consistency (about 2/3 of a cup remains). Add a tablespoon of hoisen (you can get this in the oriental section of your grocery) and mix in for about a minute. remove from the heat. Optionally, you can add a tablespoon of butter once completed. Right before your sauce is ready, salt and pepper your duck breasts. Heat a cast-iron or other type of non-stick skillet to medium high. Put the breasts in skin side down and cook until skin becomes somewhat crisp. Turn and cook for about a minute on the other side. The duck should be rare (I've never gotten sick from eating rare duck. If wild duck is over cooked it doesn't taste near as good - the difference is like night and day). Slice the breast long ways and ladle sauce on top. Serve with the remaining white wine and vegetables of choice. This is an easy recipe that will make duck lovers out of most anyone. Ken Ihrer Newsgroups: rec.hunting From: Helen Peagram Date: 27 Nov 98 Yield: 1 servings

Page 73

ABOUT PROCESSING A DEER

1

text file

To avoid cutting too much skin, skin from the back legs to the head. Cut the front legs at the elbow and peel skin back far enough to pull the legs through. I would allow the the carcass to cool before quartering. I can fit a 130lb dressed deer in a 72 quart cooler, cover the with ice. I do all of my processing in my kitchen but all preliminary work is done in my basement. Have a clean rubbermaid tote full of cold water to put the finished cuts in. Negotiate the kitchen for wrapping, you should rinse with clean water before wrapping. Don't try to make your cuts like you see in the grocery store, it's a waste of time. Here's my steps: Harvest animal. Field dress, removing all internal organs and split pelvic bone. Try to rinse the internal cavity if you can. Remove the tenderloins ( Best part ) These are located inside the cavity toward pelvic bone. Skin the animal. If buck (mountable) from back legs to the base of the neck. Remove as much fat as you can!!! Easy way to remove hair stuck to the meat is with a propane torch. Remove the backstraps. Remove front shoulders very easy since they are attached by muscle. I usually use a bonesaw or hacksaw and cut in half. You could bone- out if you like. Remove hindquarters and bone-out. Easy just follow the major muscle lines. Cut steaks or roasts. Steaks are easier to cut if the meat is partially frozen. I cook the ribs so I cut them to fit my crockpot. Cut neck roast. Alot of people grind it, I use it for shredded barbecue. Grind the scraps if you have a grinder. DO NOT USE THE DEER FAT WHEN GRINDING! Use freezer bags. I have a vacuum sealer, this will keep meat a little longer then freezer wrap. If you use freezer wrap, double wrap it. Processing gets easier with practice. Try to find yourself an old chest freezer chilled meat is easier to cut that flimsy meat. If you cut roasts always rinse the cut with clean water, this will rid any fat, marrow, or tallow that gets on the meat. Wear an apron you will get messy. Shoot Straight, Rob Rob Myers - SE Sun Columbia MD [email protected] Yield: 1 servings

Page 74

ACKERMAN AND COOKE'S MOOSE BOURGUIGNON

1/4

lb

3

salt diced pork strips diced bacon

1

flour

1

salt and pepper to taste

3

lb

moose round or rump cut in

1

cubes

1

moose kidney, thinly sliced

1

tablespoon

1 1 1

brown sugar and 1/2 tablespoons currant jelly

teaspoon

kitchen bouquet

3

bouillon cubes

2

onions chopped or two dozen

1

pearl onions

4

carrots, sliced

1

tablespoon

2

worcestershire sauce bay leaves

2

teaspoon

1/2

lb

1

thyme mushrooms, sliced butter

3/4

cup

cream

3

tablespoon

chopped parsley

2

cloves garlic, sliced

2

cup

red wine

1

can

cream of mushroom soup

Fry salt pork in skillet and cook bacon. Put aside. Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish. Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2 to 2 and 1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking. Saute the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened-about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley. Ackerman and Cooke Yield: 4 servings

Page 75

ACOMA LAMB STEW WITH CHOLLA BUDS

3

tablespoons

chopped fresh wild mint*

1/2

cup

warm water

1/4

teaspoon

azafran*, crumbled

1

pc

2.5to3lb bnless lamb shoulder, trmd; cut into 1x1 in cubes

2

tablespoons (or mo olive oil

1

lb

ramps or leeks, thinly sliced

4

garlic

cloves, minced

1/4

teaspoon

ground cumin

1/4

teaspoon

chili powder

1

can

14 1/2 oz diced tomatoes in juice

1

cup

dried cholla buds*

2 1/2

cups (or more)

chicken broth

6

pcs

lemonade berry* or; juice of 1/2 lemon

Place 1/2 cup warm water and azafran in small bowl; let stand at least 20 minutes to infuse. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemonade berry juice or lemon juice, garlic, cumin, and chili Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, cholla buds, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth. Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.) Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; Sprinkle with wild mint and place wedge of fry bread alongside each and serve. *Chefs notes: Cholla buds can be obtained from http://www.heritagefoodsusa.com/what_we_sell/fruits_grains.html or you can replace with artichoke hearts, Brussels sprouts or asparagus. If you use any of these replacements add to stew the last 10 minutes of cooking. Azafran can be obtained in any Mexican market spice rack. Lemonade berry juice boil 6 berries in 1/4 cup water strain and discard berries or replace with lemon juice. American wild mint can be replaced with regular mint leaves from the grocers fresh spice shelf. Yield: 6 servings.

Page 76

ACORN PEMMICAN:

1

lb.

lean stewing meat, cut quite small

1/2

cup

dehydrated wild plums

1/2

cup

acorn meal

Boil the lean stewing meat. When it is tender, drain and allow it to dry in a bowl. Grind all of the ingredients together in a meat grinder using a fine blade. Grind again, mixing finely, distributing the ingredients very well. Place in a covered dish and refrigerate overnight. (Or you can eat right away, but like many foods, the refrigerating allows the flavors to blend nicely.) You can serve this on any flatbread, such as a tortilla. It is best served warm, or you can reheat it in the pan in the oven like a meatloaf.

Acorn meal can also be used in place of a good portion (or all) of the nuts in most desserts, from brownies to cookies. It does depend on the variety of acorn you have available and the taste after leaching. Some acorn meal never gets “nutty,” only mild, while the meal of other acorns, such as those of the Emory oak, are so sweet that you can eat them without leaching, or with very little leaching.

You will have to experiment a bit here. But the end results are usually surprising.

ACORN STEW

1

lb.

stewing meat

1/2

c.

finely ground acorn meal (tannin re; moved) salt and pepper to taste

Place meat in heavy pan and add water to cover. Cover with lid and simmer until very tender. Remove from liquid and cut meat into very fine pieces. Return meat to the liquid. Stir in the acorn meal. Add salt and pepper as desired. Heat until thickened and serve.

Page 77

ACORN STEW

3

lbs

round steak (beef or venison), cut; into bite size pieces

3/4

cup

acorn flour (leach first) salt

Cook beef or venison in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Yield: servings: 6 ser

ACORN STEW

----INGREDIENTS---2 1/2

lb

stew meat, cubed

1 1/2

quart

water, or more as needed

2

large

onions, coarsely chopped

1

salt and pepper to taste

1

2-3 pounds acorns (enough to make 1; cup of acorn meal) ----DIRECTIONS----

Place meat into a pot with water and onions. Bring to boil, reduce heat and simmer for 3-4 hours or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste, and keep the stew warm. Shell the acorns and grind them in food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place into a glass bowl. Add the acorn meal and blend well. Bring the broth to boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper if desired. Serve immediately with Indian Fry Bread. Serves 6 Yield: 6 servings

Page 78

ACORN STEW

3

lbs

round steak (beef or venison), cut; into bite size pieces

3/4

cup

acorn flour (leach first) salt

Cook beef or venison in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Yield: servings: 6 ser

ADOBO PARA CAZA / ADOBO FOR HUNTING

1

venison, doe/stag or whatever.]

1

red wine

1

onions, sliced finely

1

carrots, also sliced, but thicker

1

twig of parsley

1

bay leaf

1

twig of thyme

1

pepper seeds

1

clove stick

1

drizzle of oil

1

salt

"This is a typical adobe to make, that results in a very tender and tasty meal from any type of venison. "Place ingredients in an earthenware container/crockpot. A metal one will create bad tastes. "Leave the adobo for 5 hours, but is very much better after 24 hours. [Here, I am uncertain whether they mean to marinate the meat in a marinade of the above for 5 hours, or to cook it for that long. [I find the use of thyme very interesting, as this is a natural antibiotic/antifungal/antiseptic and can even protect against anthrax, and would presumably be a natural preservative, as well as flavouring. Also, the comments say something about keeping the meat wrapped... from 1080 RECETAS DE COCINA [recipes from the Spanish kitchen] pub. Alianza Editorial, Madrid, Espagna by SIMONE ORTEGA translated and typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 26 Feb 99 Yield: 1 servings

Page 79

ALASKA MULLIGAN STEW - MOOSE MULLIGAN STEW

1

see instructions

Brown moose meat in a skillet with onion until it is done. Add this to your cooked vegetables (carrots, portatoes or any vegetable you desire). Simmer slowly for one hour. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 19:31:09 ~0800 Yield: 1 servings

Page 80

ALASKAN WILD SALMON WITH MUSTARD MAPLE GLAZE By: August 12, 2005 in the New York Daily News for the egyptian lentil stew: 2

tablespoons

1

olive oil shallot, finely chopped

1/2

small

carrot, finely chopped

1/2

celery

stalk, finely chopped

1

cup

small green lentils

2

cups

unsalted chicken stock

2

cups

merlot or your favorite red wine

2

cups

beef stock

1/4

cup

dijon mustard

1/4

cup

whole grain mustard

1/4

cup

honey

1/4

cup

merlot or your favorite red wine

1/2

cup

maple syrup

1

tablespoon

chopped fresh dill

for the wine reduction:

for the mustard maple glaze:

salt and fresh pepper, to taste for the salmon: 4

5-6 oz

salmon fillets, preferably wild; alaskan salt and fresh pepper, to taste

Make the lentil stew: In a 10-inch skillet, heat olive oil over medium heat. Add shallot, carrot and celery and cook, stirring occasionally, until vegetables are very tender. Add lentils and chicken stock. Cook until liquid is absorbed and lentils are tender, about 20 minutes. Make the wine reduction: Pour wine and stock into a saucepan and bring to a simmer over medium-low heat. Simmer until liquid is reduced to about 11/2 cups. Make the mustard maple glaze: Combine all ingredients for the glaze in a bowl; mix well. Season with salt and pepper; set aside. To finish the dish, preheat oven to 350 degrees. Season salmon with salt and pepper. Place fish in a baking dish and spoon 2 tablespoons of glaze over each fillet. Bake until salmon flakes easily when tested with a fork, about 10 to 15 minutes. To serve, mound lentil stew on warmed plates. Drizzle 2 tablespoons of the wine reduction over lentils; place salmon on top; serve immediately. Notes to the Cook # Timing. You can make the lentil stew, wine reduction and mustard glaze the day before. When ready to serve, reheat the components of the dish, then make the salmon. # The mustard maple glaze. You will have more glaze than you need for this dish. It will last, refrigerated, for about two weeks. Use it on chicken,

Page 81 scallops and grilled vegetables, suggests Mohsen Alam El Din, chef/owner of Plumbush Inn. Yield: serves 4

ALGONQUIN WILD NUT SOUP (PAGANENS)

24

oz

hazelnuts, crushed

6

ea

shallots, with tops

3

tbl

parsley, chopped

6

cup

stock, vegetable, beef, venison or; chicken

1

tsp

salt

1/4

tsp

black pepper

Simple and delicious! Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

ALGONQUIN WILD NUT SOUP (PAGANENS)

24

oz

hazelnuts, crushed

6

ea

shallots, with tops

3

tbl

parsley, chopped

6

cup

stock, vegetable, beef, venison or; chicken

1

tsp

salt

1/4

tsp

black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

ALLAN'S JERKY RECIPE

1

x

no ingredients

I start with 3-5 pounds of lean flank steak sliced 1/8-1/4 inch thick. My marinade is 1 cup red wine 1 cup teriyaki or soy sauce 1 cup Worcestershire 3/4 tsp. garlic powder 3/4 tsp. black pepper 3/4 tsp. white pepper 3/4 tsp. cayenne pepper Add a few dashes of Liquid Smoke to top it off. Then I let it marinate for about 24 hours or more. Then dry as usual. For hotter jerky I'll add a few shots of pureed habernero pepper. For sweeter jerky, reduce the peppers and add a little brown sugar.

Page 82

ALLIGATOR AND ANDOUILLE SAUCE PIQUANTE

5

lb

alligator meat

1

cajun seasoning

1/4

cup

1 1/4

lb

olive oil -- +1 tsp. smoked andouille sausage --

1

diced

1

can

tomato sauce -- 10oz.

1/3

cup

margarine

1/3

cup

dark roux

1/4

cup

chicken base

4

cup

spanish onion -- chopped

1

cup

bell pepper -- chopped

1

cup

celery -- diced

1

teaspoon

cayenne pepper

2

tablespoon

jalapeno pepper -- diced

1

teaspoon

sugar

2

tablespoon

garlic -- chopped

3

cup

fresh mushrooms -- sliced

2

quart

water

1/2

cup

1

green onion bottoms -chopped

1/2

cup

parsley -- chopped

3

cup

rice -- cooked

1

mixture of cornstarch and

1

water for

1

thickening -- optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Saute andouille in same oil for 5 minutes and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stiring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute until onions are clear. Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravey. Serve over hot cooked rice. Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille. Festival: Festival International de Louisiane; April 25-30, 1995. Recipe: Prejean's Restaurant. Recipe By

: Cajun Country Recipes

Yield: 1 servings

Page 83

ALLIGATOR BALLS

1

lb

1

chopped alligator meat egg

1

tablespoon

finely chopped onions

1

tablespoon

finely chopped celery

1

tablespoon

finely chopped parsley

2

tablespoon

finely chopped shallots

2

teaspoon

lemon pepper

1/2

teaspoon

salt

1/4

cup

bread crumbs

1

cup

1

cooking oil flour to dredge

Combine all ingredients, form 1 inch diameter balls, allow to set one hour. Dredge in flour and fry till brown. Serve hot. * SLMR 2.1a * from John, in Stavanger, Norway. þ QNet3á þ ILink: EuroNet Information System þ Norway þ +47 [0]4 71 60 21 * Yield: 12 servings

Page 84

ALLIGATOR GRAND CHENIER

4

alligator filets

1/4

cup

margarine

1/2

cup

onions -- diced

1/4

cup

bell pepper -- diced

1/4

cup

celery -- diced

1

teaspoon

salt

1/2

teaspoon

cayenne pepper

1/4

teaspoon

black pepper

1/2

teaspoon

garlic powder

1

cup

water

2

chicken bouillon cubes

2

teaspoon

parsley -- chopped

1/4

cup

scallions -- chopped

1 1/2

cup

bread crumbs from day old

1

bread

1 1

egg lb

dark crabmeat

1

stuffing--

Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside. In a large skillet, melt margarine and Saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired. Grill in a pre- heated 350 lightly greased skillet. Serve plain or with your favorite seafood sauce. Festival: Carencro Mardi Gras Festival February 25-28, 1995. Recipe By

: Cajun Country Recipes

From: Bill

Date: 06 May 97 Mastercook

Recipes (Mailing List) Ä Yield: 1 servings

Page 85

ALLIGATOR SAUCE PICANTE

4

lb

4

tablespoon

3 2

medium

bell peppers -- chopped cloves garlic -- minced

can

1

rotel tomatoes 8 oz can

4 1

flour mediun

4 3

alligator meat

ribs celery -- chopped quart

1

chicken stock salt, red pepper, black

1

pepper -- to taste

4

tablespoon

oil

1 1/2

bunch

green onions -- chopped

4

bay leaves

1

stick butter

1

slice

1/4

cup

lemon -- (thin) parsley

1

onions -- chopped

1

tomato paste

With oil and flour, make a roux. Add onions, celery, and bell pepper and simmer for about 3 minutes. Add tomato paste and rotel tomatoes and simmer an additional 30 minutes. Add garlic, meat, and chicken stock. Simmer 25 minutes. Add green onions, bay leaf, salt, red and black pepper and cook 20 minutes. Add parsley, butter and lemon slice and simmer 20 minutes more. (98 minutes total) Serve over rice. Note: To prepare alligator meat for the above recipe, get meat from other than tail. Place in boiling water for 5 minutes. Remove meat from water and flush thoroughly with fresh water. Place meat in a cast iron pot and saute in a little oil until lightly brown. Remove from pot, discard oil and use in above recipe. These procedures are said to remove the 'fishy' taste from the alligator meat. Posted on Kitmailbox by [email protected] Recipe By : From Cookbook USA From: Simps Recipes (Mailing List) Ä Yield: 1 servings

Date: 06 May 97 Mastercook

Page 86

ALLIGATOR SAUCE PIQUANT

5

lb

alligator meat; trim/cube

1

cup

olive oil

3

cup

flour; all-purpose

5

cup

onion; chopped

2

cup

green onion; chopped

1

cup

bell pepper; chopped

1/2

cup

celery; chopped

2

cup

tomatoes; fresh/chopped

8

cup

water; cold

2

tablespoon

garlic; finely chopped

2

tablespoon

worcestershire sauce

1

juice of 1 lemon

1

salt to taste

1

tabasco sauce to taste

2

cup

white wine; dry

6

cup

tomato sauce

Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooning for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice or spaghetti with Parmesan cheese. Freeze leftovers in serving size containers. This recipe is for a party--no one would go to this much trouble if the recipe only fed 4 peoples. Recipe: Justin Wilson's "Homegrown Louisiana Cookbook" ISBN 0-02-630125-3 Submitted By BILL SPALDING Yield: 20 servings

Page 87

ALLIGATOR STEW

2

lb

alligator tail; sliced or cubed

1/4

cup

olive oil

2

large

onions, chopped

1

large

bell pepper, chopped

4

cloves

garlic, minced

4

bay

leaves

1

cup

diced tomatoes

1

cup

long grain rice

2

cups

chicken stock

1/2

tsp

fresh datil pepper or 1 tsp pepper

1/2

tsp

salt

1/4

tsp

black pepper

1/4

tsp

dried thyme

Saute alligator meat in a small amount of olive oil until tender, and set aside. In a Dutch oven, cook onions, bell pepper and garlic in remaining oil until soft. Add tomatoes, bay leaves, datil pepper or sauce and seasonings and simmer over low heat for five minutes. Add chicken stock and well-rinsed rice and simmer for 20 minutes. Add the alligator meat, stir well, taste and adjust seasonings. Simmer an additional five minutes to combine flavors. After 20 years of protection, the alligator has made a remarkable comeback and alligator meat is available again. Since the body meat is too tough, only the tail meat is used. The best way to prepare alligator tail is to slice the meat across the grain into 1/4- to ½-inch strips. While good lightly breaded and fried, try this dish that includes the datil pepper, which gives it some heat. Thanks for the recipe! Actually if you get a youngster, a good deal of the body meat can be used. Especially in light of the modern tenderizing machines. Farm rasied gator has been available for years in fish markets in FLA--I love the stuff!!

Page 88

ALLIGATOR TAIL STEAK #1

----INGREDIENTS---2

lb

alligator* tail meat

1

cup

flour

1

teaspoon

paprika

2

eggs beaten

1

juice of lemon

----DIRECTIONS---1/2

teaspoon

1 1/2

garlic powder salt and pepper to taste

cup

lard or butter

Cut tail into strips lengthwise, 4 x 2 inches wide. Sprinkle with lemon juice. Mix flour, garlic powder, paprika, salt and pepper. Blot the alligator pieces, and dip into flour, then into beaten eggs. Let eggs drip off and dip into flour again. Heat lard or butter in a large skillet and saute the alligator pieces quickly. Do not overcook or they will be tough. Serve immediately. Variation: Follow the above recipe and cook the alligator tail as directed. As soon as the meat is browned add 2 cups water and 1/4 cup fresh lemon juice to the skillet Cover and simmer for 2-3 hours or until very tender. Yield: 1 servings

ALMA'S RECIPE FOR 'POSSUM

1/2

cup

lime

1

gm

water

1

cup

salt

1

red pepper pod

1

possum

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked.

Page 89

1928 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York Submitted by John Hartman Indianapolis, IN [email protected] Yield: 6 servings

ALSATIAN VENISON

1 1/2

bottle of good dry red wine liter

1 2

beef stock diced smoked bacon

lb

1

diced venison bay leaf

1

cheese-cloth containing:

15

juniper berries

10

peppercorns

5

cloves

1

(each to

1

good noodles or thick pasta

Pour a bottle of good dry red wine in a saucepan and bring to a boil, flame it, add 1/2 litre of beef stock. Wilt some diced smoked bacon, saute 2" diced venison in it until no pink remains outside, add the wine, one bay leaf, a piece of cheese-cloth containing juniper berries, peppercorns, cloves (each to taste, mine being resp. 15, 10 and 5 for 2+ lb of venison) and let simmer, loosely covered, around 3 hours or until meat is tender and wine reduced to around 2/3 of original quantity. Discard cheesecloth and bay leaf. Serve over good noodles or thick pasta like penne rigate. Yum! :-) [Salt is not needed, due to the great amount of spice, but if you're a salt addict and need some however, then add it only a few minutes before end of cooking] From: Denis Clement Yield: 4 servings

Date: 07 Nov 97

Page 90

AMERICAN INDIAN CHEROKEE SUCCOTASH-CORN/VEG/HAM HOCKS

2

lbs.

fresh or dry lima beans*(small ones; are best)

3

cups

fresh corn cut from cob

4-6

wild

onions*(pearl onions may be substit; uted) salt to taste pepper to taste*(not in original re; cipe but good)

2

tblspsns

melted bacon fat*(originally render; ed bear fat)

2

pieces

smoked ham hock*(originally smoked; bear meat)

3

qts

water

Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a handful of this and a small pinch of that. Yield: servings: 6-8 s

AMERICAN INDIAN NAVAJO LAMB/BEAN/BEER/VEGGIE STEW-COORS By: From Coors via Nanette Blanchard 1 16

-oz

can navy beans, drained

1 16

-oz

can garbanzo beans, drained

1

lb

boneless lamb, cut into 3/4-inch cu; bes

1

bottle

beer

1

c

chicken broth

1/2

c

chopped onion

1

clove

garlic, minced

1/2

tsp

salt

1/8

tsp

pepper

3

medium

potatoes or turnips, peeled and cub; es (3 c)

18

-oz

can whole kernel corn, drained

2

tbs

snipped parsley

In a Dutch oven, combine drained beans, lamb, beer, broth, onion, garlic, salt and pepper. Bring to a boil, cover and simmer 45 minutes until lamp is nearly tender. Add potatoes or turnips and drained corn and simmer 15 minutes more until vegetables and meat are done. Stir in parsley and season to taste Yield: 8 servings.

Page 91

AMERICAN INDIAN PHESANT OR GAME HEN, TEEPEE RES-WINNIPEG-RR

2 2

1/2

1 1

lb hen pheasant, cleaned onion, quartered

bay

6

leaf peppercorns

1

small

carrot, sliced

1

stalk

celery, sliced

1

tsp

salt

4

tbsp

butter

1/4

tsp

rosemary, dried and crumbled

1/4

cup

chopped mushrooms

2

tbsp

flour

2

tbsp

black walnut meats, finely chopped

pinch

powdered thyme

This recipe is adapted from the exceptionally good, controlled-circulation Recipes Only Magazine. The original dish was created by Mary Richard for use in her Teepee Restaurant, in Winnipeg. I found some of the ingredients hard to locate in a hurry and used what I had available with good results. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or walnuts for the black walnuts. (1) Split pheasant down the breastbone (or have your butcher do this). (2) Rinse the halves, place in a deep pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt and peppercorns. (3) Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender. Remove foam and scum as it forms. Remove bird(s) from broth, reserving the broth. (4) Using a heavy skillet, saut' the halves in 2 Tbsp of the butter until golden. (5) Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan. Sprinkle with thyme and rosemary. (6) Bake, lightly covered with foil, for 30-40 minutes at 350 deg. F. PROCEDURE (GRAVY) (1) While the birds are in the oven, strain the broth and boil rapidly down to 2 cups (2) Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mushrooms and keep them warm.

Page 92 (3) Melt the remaining 2 Tbsp of butter in the skillet. Add the flour, stirring up the browning from the pan. (4) Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. (5) Add mushrooms and continue cooking approximately 1-2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. NOTES When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm platter (or leaving them in the casserole), pour the gravy over the pheasant. Garnish with the chopped nutmeats and serve. This dish is particularly good with wild rice. RATING Difficulty: easy once you have the all the ingredients ready. Time: 40 minutes preparation, 80 minutes cooking. Precision: measure the spices. Yield: serves 2

Page 93

ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS

3/4

cup

1

lb

1 1

large

onion, chopped garlic cloves, minced

cup

2

water 14 1/2-ounce cans beef

1 3

beef chorizo sausages, casings removed

2 3

dried kidney beans

broth cup

1

1/2-inch pieces peeled seeded butternut squash

1

red bell pepper, finely

1

chopped

1

green bell pepper, finely

1 1 1/4

chopped cup

2/3

frozen corn kernels cup shelled pepitas, toasted

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain. Saut‚ chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; saut‚ until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour. Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve. Makes 6 servings. Bon App‚tit October 1999 Flavors of the World From: "Mignonne"
Page 94

ANDOUILLE AND CHICKEN GUMBO WITH FILE

1

4 pound hen; (4 to 6)

1/2

cup

cooking oil

3/4

cup

all-purpose flour

2 1/2

cup

onions; chopped

1 1/2

cup

celery; chopped

3/4

cup

4

green onions; chopped garlic cloves; (4 to 5)

1

lb

andouille; sliced

1

lb

smoked sausage; sliced

6

quart

water

4

teaspoon

1

black pepper file

3/4

cup

parsley; chopped

3

cup

rice; cooked

Recipe by: New Orleans Recipes Heat water in large pot. Cut hen into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Brown in hot oil. Remove chicken and set aside. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved. Add hen, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside. Continue cooking until chicken is tender, about 2 hours. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add file, allowing 1/4 teaspoon per serving. Makes 4-1/2 quarts. Serve over cooked rice. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne Daunie Yield: 1 servings

Page 95

ANDREA'S VENISON JERKY

2

lb

sliced venison 1/8 thick

2

tablespoon

worcestershire sauce

2

tablespoon

soy sauce

1

tablespoon

salt

1

teaspoon

ground red pepper

2

cloves garlic, sliced

1

cup

corn whiskey

1

cup

water

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container. Yield: 10 servings

ANDREW GEORGE'S BROILED SALMON

4

6-oz salmon steaks

2

teaspoon

1

teaspoon

1

vegetable oil lemon juice s&p

Preheat broiler or grill about 10 minutes. Rub both sides of salmon with oil, lemon juice and S&P. Broil 7-8 minutes per side. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 4 servings

Page 96

ANDREW GEORGE'S PAN-FRIED TROUT

2

lb

1

cup

1 3

trout flour s&p

tablespoon

bacon fat or vegetable oil

Season flour, dredge trout, melt bacon fat in a cast iron skillet. Brown the trout on both sides. Transfer to a baking dish and bake at 375 for 7 minutes. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 1 servings

ANDREW GEORGE'S TROUT ALMONDINE WITH A NATIVE TOUCH

1

tablespoon

1/2

slivered almonds flour

1

s&p

2

tablespoon

8

oz

1

unsalted butter brook or speckled trout, boned

Toast almonds in a large skillet over medium heat, stirring frequently, until golden brown. Transfer nuts to a small bowl. Season flour, dredge trout and fry 7-9 minutes per side in melted butter in the skillet. Transfer to serving plate and sprinkle with almonds and pour over pan juices. Serve with wild rice and mushrooms and fiddleheads Wabanki. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 1 servings

ANITA'S PEMMICAN

1/4

lb

dried beef

4

tablespoon

melted butter

1/4

cup

sugar

1/2

cup

raisins

Tear or cut dried beef into tiny pieces. Mix melted butter and sugar. Combine beef with butter and sugar. Add raisins and form into bars. Freeze. From: "Anita Bautsch"
Yield: 4 servings

Page 98

ANITA'S PEMMICAN II

1

lb

jerky meal

2

tablespoon

brown sugar

2

oz

raising

5

oz

suet

A delicious and energizing food for the trail is pemmican, which might be defined today as a jerky dessert. But to Indians it was a survival food. Run dry jerky through a food grinder a few times until it is the consistency of fine meal. For each pound of jerky meal, add the 2 ounces of raisins and the 2 tablespoons of brown sugar. When the mixture is well blended, melt the suet and stir it in. The result when the suet hardens and cools is pemmican. From: "Anita Bautsch"
ANOTHER STUFFING RECIPE FOR ROAST WILD BOAR

1

cup

bread-crumbs

1

oz

suet

1

bunch

1

parsley minced fine teaspoonful of powdered

1

sage

1

pepper & salt

1

nutmeg

1

thyme

1/2

glass madeira or sherry

1

lemon juice

2

tablespoon

1

cup

2

melted butter oyster-liquor well-beaten eggs.

Mix all ingredients, except the eggs, moisten with half a cup of warm water (or milk), beat in the eggs, and stuff the pig into his natural size and shape. Sew him up and proceed as above. Yield: 1 servings

Page 99

ANTELOPE FAJITAS

4

garlic cloves

1 1/2

teaspoon

1 1/2

teaspoon

12

salt black pepper& ground cloves t/cumin

1 1/2

teaspoon

onion powder

1 1/2

teaspoon

chili powder

2

lb

antelope round

1

tablespoon

3

vegetable oil bell peppers, mix red,yellow

1

and green-slice thin

1

onion slice thin

2

cloves garlic,chopped

1

cilatro sprigs, as needed

1

for garnish

Make the marinade by chopping and mashing the garlice into paste, combine the garlic paste with remaining marinade ingredients. Trim the fat from the antelope.Cut the meat into two or three . Add the steaks to the marinade, turning them several times on both sides.Cover the steak Cover the steak and marinate in the refrigerator for hour or overnight. Grill the steak on a hot grill to the desired doneness.Let steak allow to rest for 10 minutes. Add the oil to a heavy saute` pan, heat the pan till very hot..add the peppers, onion, and garlic just till soft.. Slice the steaks against the grain into thin slices. Arrange meat and pepper mixture on very hot cast iron platters and garnish with cilantro.The platters should be sizzling as they are presented on table.Serve the fajitas with warm tortillas, sour cream, and guacamole. Connie From: Connie Levi
Page 100

ANTELOPE GINGER STRAPS

2

lb

12

antelope shoulder straps, cut 1/2; wide, 3 long gingersnaps

1/4

cup

olive oil

1

can

onion soup, condensed

2/3

cup

water

1/3

cup

1

cider vinegar salt and pepper to taste

This is a simple recipe, the gingersnaps gives it a gourmet taste and smell. Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sun, 29 Dec 2002 22:08:25 ~0500 Yield: 4 servings

Page 101

ANTELOPE PEPPER STEAK

2

tablespoon

1 2

fresh peppercorns coarsely ground

lb

1

round steak; cut 1 inch thick

1/2

cup

butter

2

tablespoon

lemon juice

1

teaspoon

worcestershire sauce

1

sprig parsley

1

salt to taste

COOKING: 1. Run the peppercorns through a blender on coarse setting. With the palm of your hand, press the pepper into both sides of the steaks. 2. Heat a heavy iron skillet on high heat setting, sprinkle salt in the bottom, and brown both sides of the meat. Reduce heat to medium and continue cooking until desired doneness, aproximately 3-5 minutes a side. 3. When steaks are almost done, add butter, lemon, and Worcestershire sauce to the pan and bring to a boil. Place the steaks on a serving platter and pour the butter mixture over the top. Garnish with fresh parsley. Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking Yield: 4 servings

APACHE ACORN SOUP

3

lb

stew beef

2

qt

water

1

ts

pepper

1

ts

salt

1

c

ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress that their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored.

Page 102

APACHE BREAD

1

c

white cornmeal

1

ts

salt

1/2

ts

red pepper

1/2

c

bacon drippings

1

c

yellow cornmeal

1

c

green cornhusks boiling water

Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour. Yield: 12 individual b

Page 103

APACHE DUMPLINGS

1

your favorite frybread

1

dough

1

ground beef

1

spanish/yellow onion

1

fresh garlic

1

canned mild or hot green

1

chili diced

1

ground cumin

1

salt and pepper to taste

These wonderful creations are stuffed with ground beef, green chilies, onions and seasonings. The ratio for the filling is simple: 60% cooked, drained ground beef 20% cooked sm.diced/chopped onion 20% green chilies diced canned and seasonings Gently cook onion until just translucent(do not brown) Add/cook ground beef, green chilies and two pinches of cumin. On med-low heat add garlic (DO NOT BURN THE GARLIC!) let the garlic become slightly areomatic. Season w/ salt and pepper, take off heat and set to the side, let cool, so that you can work with your clean hands. Take your already made Frybread dough and make small pieces about the size of a tennis ball and roll out flat. Spoon your cooled meat mixture diagonlly across the rolled out dough. Dont roll to thin or too thick about a quarter inch. Fold the dough over the meat mix like a taco and seal with fingertips. It should resemble a sharp football shaped stuffed dumpling. Repeat technique untill you run out of dough and meat mixture. Place the dumplings in just enough water or stock to cover by one inch. Add a couple pinches of salt to the water to your liking. not too salty. Simmer the Apache Footballs for about 30 to 45 minutes. Some of them will break open, thats ok it will add to your broth. Try to keep them intact.(I like to break a couple open if I have made alot of dumplings, it makes the broth very tasty.) Do not boil. Let simmer untill the dough is cooked and the insides are very hot. Serve piping hot to your loved ones. I hope they turn out good for you. It takes practice, but when you get all the seasonings the way you like it, you can teach your children and family how to make "Apache Footballs". PEACE! Native Chef, Nephi Craig From: Nephi Craig
Page 104

APACHE LAMB SOUP By: Peppers, Peppers, Peppers by Marlena Spieler 5

oz

1

lean lamb or beef; shredded onion; chopped

5

cl

garlic; sliced thin

1

ts

oil

1

red

and green bell pepper

1

mild

red and green chile

1

lg

carrot; sliced thin

1/2

ts

cumin

4

ripe

tomatoes; diced

6 1/4

c

beef, lamb or vegetable

1/2

ts

mint

14

oz

cooked and drained hominy

4

oz

greens; torn

broth

salt and pepper Lightly brown the lamb, onion, and half the garlic in the oil; add extra oil if needed. but avoid using too much (traditionally, Apaches did not fry, so their dishes are never greasy). Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a few minutes, then add the broth, mint. and hominy, and bring to a boil. Reduce the heat and cook at a low simmer for about 30 minutes or until the meat and vegetables are tender. Just before serving season to taste then add the greens at the last moment, allowing them to wilt briefly in the heat of the pot. Serve each bowlful with lemon wedges if wished NOTES : This filling soup, which can also be served as a stew, is a favorite Apache recipe. It combines the native American traditions of hunting and gathering, being traditionally made with venison or other game, hominy, and whatever wild greens could be found in the fields. Yield: 4 servings

Page 105

APACHE STEW

2

red bell peppers

5

green anaheim chiles

1/4

cup

1

lb

1

sunflower oil venison, cut into 1 1/2 inch cubes onion, diced

3

garlic cloves, finely chopped

2

carrots, sliced

3

cup

cooked indian hominy

8

cup

water

1 1/2

teaspoon

salt

1

teaspoon

white pepper

1

cup

tumbleweed greens, thoroughly clean; ed, or curly endive

Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice. Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls. The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted the animals that roamed the mountains, and the women gathered and harvested both wild foods and the foods that they cultivated on the land. This recipe is based on a traditional stew that was taught to me by a San Carlos medicine man during one of my visits to his ranch. When I prepare the stew now, I can vividly remember the tapping of his traditional water drum and the songs he chanted in his native Apache tongue. Through his songs, he asked for all people to walk in harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum. I still remember the sincerity and yearning of his songs. Depending on what type of produce was available, the ingredients added to the venison varied each time the stew was prepared. This recipe includes the basics of the stew, but you can substitute other vegetables. From "Native American Cooking," by Lois Ellen Frank From: Steve Zielinski <[email protected] Yield: 8 servings

Page 106

APACHE WILD GOOSE

1

wild goose, well cleaned &

1

picked, do not skin.

2 1/2

quart

1

large

2

cornbread crumbs onion, chopped fine jonathan apples, diced

1

salt and pepper

1

sage

1

garlic

1

goose giblets

Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and ppeper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 T. butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

ARAPAHO ROAST QUAIL

1

quail

Wash and dry quail. Liberally butter roasting pan, melt butter. Season the quail with salt and peppepr, and any other seasonings desired. Place in pan; cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven (475*) and bake for about 15 minutes. Reduce to moderate heat (350*) and bake until done. During the baking, be sure to baste often with the juices and butter. Can be served with gravy made from the juices or in any other way desired. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 107

ARCTIC MUSK OX WITH RED ONION CONFIT AND SHIITAKE MUSHROO

1

musk ox tenderloin

4

five-ounce musk ox

1

tenderloins, center cut

2

tablespoon

olive oil

2

tablespoon

fresh thyme, chopped

1

teaspoon

1 1

juniper berries, crushed mushrooms:

quart

1

veal demi-glace (brown stock)

1/4

cup

red currant jelly

1/2

cup

shiitake mushrooms, sliced

2

tablespoon

1

butter red onion confit:

2

cup

red onions

1/2

oz

butter

1/2

cup

1

port wine vegetables:

1

carrot, peeled and sliced

1/4

inch thick

4

asparagus spears, each cut

1

into six pieces

1

tablespoon

4

butter thyme sprigs (optional)

Season the tenderloin with salt and pepper and juniper berries. Sear tenderloins on all sides in a hot pan. Place in 375 oven until medium rare (120 internal temperature). Remove from oven and let meat rest for five n~inutes. Mushrooms Reduce the demi-glace (brown sauce) and red currant jelly in a sauce pan until it heavily coats the back of a wooden spoon. Saut‚ the shiitake mushrooms in butter and add to the sauce. Set aside. Red Onion Confit Saute the onions in butter until transparent. Add port wine and reduce until the pan is dry, stirring onions occasionally. Vegetables Steam the vegetables until tender. To serve: Place red onion confit in center of plate. Ladle the sauce around the confit. Slice the steaks in half and place them atop the confit. Distribute the steamed vegetables around outside lip of the plate, and add a sprig of thyme atop the meat. For Simplicity's Sake: Musk ox is an excellent, top-ranking game meat, yet it's still hard to

Page 108 come by. Juniper berries are a delightful addition to almost any game meat. To crush the berries, simply place them between two sheets of wax paper and roll them with a rolling pin. See "Basic Recipes" for a demi-glace recipe. For the red onion confit, julienne thin slices of red onion and saut‚ until thoroughly cooked. http://www.hunting101.com Yield: 4 servings

ARIZONA BOOGIE DOVE

20

dove breasts

2

quart

8 1/2

cup

1

water worcestershire sauce garlic spread

1

lemon pepper

1

bacon

Soak dove breasts in mixture of water and Worcestershire sauce for 4 hours or overnight. Place dove breasts on cookie sheet, cover with garlic spread and sprinkle each with dash of lemon pepper. Bake at 250F for 1/2 hour. Place bacon strips on each breast and bake at 250F for 1 hour. Serve on bed of wild rice. Garnish with parsley. Yield: 4 servings

ARIZONA BOOGIE QUAIL

20

quail breasts

2

quart

8 1/2

cup

1

water worcestershire sauce garlic spread

1

lemon pepper

1

bacon

Soak quail breasts in mixture of water and Worcestershire sauce for 4 hours or overnight. Place quail breasts on cookie sheet, cover with garlic spread and sprinkle each with dash of lemon pepper. Bake at 250F for 1/2 hour. Place bacon strips on each breast and bake at 250F for 1 hour. Serve on bed of wild rice. Garnish with parsley. Yield: 4 servings

Page 109

ARKANSAS ROAST SQUIRREL

3

small

squirrels

3/4

cup

cooking oil

1/4

cup

lemon juice

2

cup

bread crumbs

1/2

cup

milk or cream

1

cup

sliced mushrooms, sauteed

1/2

teaspoon

salt

1/8

teaspoon

pepper

1/2

teaspoon

onion juice

4

tablespoon

bacon fat

Dress and clean squirrels, wash in several waters and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs, with just enough milk to moisten, mushrooms, salt, pepper and onion juice. Stuff squirrels with this mixture, sew and truss. Place in roaster. Brush with bacon fat. Roast uncovered in slow oven (325 degrees) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes with fat. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sat, 1 Mar 2003 08:57:12 ~0500 Yield: 6 servings

Page 110

ARMADILLO IN BURGUNDY SAUCE

2

lb

fresh armadillo meat

1

tablespoon

oil

1

small

2 1

cup

1 6

onion, chopped cloves garlic, crushed burgundy or other dry red wine

tablespoon

1

butter, cut into small pieces

2

tablespoon

1/2

tablespoon

1

chopped parsley tarragon salt and pepper to taste

In large skillet, heat oil. Pound armadillo meat with meat mallet to 1/4 inch to 1/2 inch thickness. Sprinkle with salt and pepper on both sides. Set meat in hot oil in pan and fry briskly for 2-3 minutes, then turn and lower heat, cooking until cooked through 3-6 minutes. Transfer to platter and keep warm. Add chopped onion to pan and cook until tender, but not brown. Add garlic and cook 30 seconds. Add wine and boil until reduced to about half, stirring constantly. Whisk in butter a few pieces at a time, until just melted. Stir in herbs and continue to simmer for another minute, stirring constantly. Spoon over meat and serve immediately. From: [email protected] Yield: 4 servings

Page 111

ARMADILLO SAUCE PIQUANT

----MARINADE---1/4

cup

salad oil

1

cup

vinegar

1

quart

1

water onion; sliced

1

tablespoon

6

lb

salt ----MEAT---armadillo meat ----SAUCE----

3

pieces smoked sausage

1/2

cup

3

large

1 1

salad oil onions; finely chopped finely chopped green onion tops

large

2

green pepper; chopped cloves garlic; finely chopped

4

celery stalks; chopped

1

4-oz can mushroom-flavored steak sa; uce

1/4

cup

1

pick-a-peppa sauce salt and pepper to taste

1

tablespoon

msg

2

tablespoon

worcestershire sauce

2

cup

water

1 1

8-oz can mushrooms; drained cup

1

cooking wine bunch parsley; chopped

1

lemon; sliced

1

hot cooked rice

Combine all marinade ingredients, stirring well. Prepare armadillo meat by cleaning and cutting into serving pieces. Marinate for 24 hours. Remove from solution and allow to drain for 30 minutes before cooking. In a heavy black iron pot, brown sausage and armadillo in hot oil, permitting meat to stick to bottom of pot just a little for extra flavor. Remove armadillo from pot and set aside leaving sausage in pot. Add onions, green pepper, garlic and celery; stir continuously, cooking until tender. Add steak sauce, pick-a-peppa sauce, salt, pepper, MSG, and Worcestershire sauce; mix well. Add armadillo and water. Heat to boiling; reduce heat and simmer for 10 minutes. Reduce to low heat and cover with tight lid. Cook until tender. (Do not stir but take pot by handle and half-spin from left to right every 10 minutes). Add mushrooms and wine; blend gently with a spoon. Sprinkle with parsley and lay thin lemon slices on top. Simmer uncovered for 15 minutes. Serve over rice. NOTE: Clear stew meat may be substituted for armadillo, if desired. ~Liz Moore, Ouachita Parish (Monroe) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by

Page 112 Tiffany Hall-Graham Yield: 1 batch

Page 113

ARROWHEADS OF BLUE CORN GNOCCHI WITH GUAJILLO CHILE SAUCE

----BLUE CORN GNOCCHI---2

medium

russet potatoes

8

quart

water

5

oz

1

soft white goat cheese (appx

1/2

cup)

4

eggs

1 1/2

cup

all purpose flour

1 1/2

cup

blue cornmeal

2

tablespoon

salt

3

oz

----GUAJILLO CHILE SAUCE---1

dried red guajillo chiles (about 15 chiles, or 2 1/4

1

cuups)

1/2

cup

dried pumpkin seeds

1/2

teaspoon

salt

1/2

teaspoon

white pepper

5 1/2

cup

water

To make the gnocchi, peel and boil the potatoes in 2 quarts water until soft and cooked through. In a food processor, combine the potatoes and goat cheese and process until lump free, about 2 minutes. Add the eggs and process another minute. The mixture should resemble putty. Stir the flour and blue cornmeal toghether. Pour the potato mixture into a bowl and add 2 cups of the flour-cornmeal mixture. Mix together thoroughly to form the dough. Dust a wooden cuttingboard with half the remaining flour-cornmeal mixture and place the dough on top. Flatten it and sprinkle it with the remaining flour and cornmeal. Knead the flour and cornmeal into the dough until it becomes stiff. The dough is ready when it no longer clings to the board. If the mixture is still soft, damp and sticky, add a little more flour. With your hands, shape the dough on a board into a long rooll 2 inches in diameter. With a knife cut the dough into slices 1 inch thick. Flour another board and roll each 1 inch piece into a thin strip about 1/2 inch wide and 16 inches long. Flatten the stips, with your hands to about 1 inch wide, and cut the dough with a knife into arrowheads, or any other shape you desire. Set aside. To make the Guajillo Chile Sauce, put the chiles, pumpkin seeds, salt and pepper in a food processor and process for 1 minute. Add the water, in small amounts, until completely blended, about 4 minutes. Press the mixture through a fine sieve and discard the pulp. In a saucepan, heat the chile mixture over medium-high heat 4 minutes, until it begins to boil. Reduce the heat and simmer 15 minutes, until thickened.

Page 114

While the sauce is simmering, cook the gnocchi. In a large pot, bring the 6 quarts water to a boil with the salt. Add the gnocchi and cook 2 to 3 minutes, gently stirring frequently so they don't stick. At first the gnocchi will sink to the bottom; as they cook, they will begin to hold their shape and float to the surface. Once the gnocchi have risen to the top, remove them from the boiling water with a slotted spoon. Spoon 1/2 cup sauce on each plate, top with the gnocchi and serve immediately. From: Sam Lefkowitz Date: 09-04-95 Home Cooking Yield: 6 servings

ASSINIBOIN BEAR STEW By: Herb Walker 5

lb

bear meat

5

md

dandelion roots, sliced

3

c

maple or birch sap

25

md

arrowhead tubers, sliced

4

c

water

1

handful

fresh mint leaves

2

thumbnails

coltsfoot salt

4

wild

onions

3

wild

leeks, cut up

Trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible.

Page 115

ASSINIBOIN BEAR STEW By: Indian Cookin 5

lb

bear meat

5

md

dandelion roots, sliced

3

c

maple or birch sap

25

md

arrowhead tubers, sliced

4

c

water

1

handful

fresh mint leaves

2

thumbnails

coltsfoot salt

4

wild

onions

3

wild

leeks, cut up

Trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible. Yield: 1 recipe

ASSINIBOIN BEAR STEW

5

lb

bear meat

5

medium

dandelion roots, sliced

3

cup

maple or birch sap

25

medium

arrowhead tubers, sliced

4

cup

1

water handful fresh mint leaves

2

thumbnails coltsfoot salt

4

wild onions

3

wild leeks, cut up

Trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 116

ASSYRIAN POMEGRANATE MARINADE FOR GAME MEATS

2

large

2

quartered onions cloves garlic

1/2

lemon, unpeeled

1/2

teaspoon

freshly ground black pepper

1

cup

pomegranate juice

1

teaspoon

kosher salt

1/2

cup

red wine

2

teaspoon

dried basil

Narsai David, a San Francisco Bay Area chef par excellence contributed this flavorful marinade, which he primarily uses on lamb. We like to marinate boar chops, venison roasts or loins, and buffalo steaks or chops in it. Place all ingredients in a blender or food proccessor and puree until smooth. Rub marinade into meat and refrigerate for 6 to 8 hours or overnight. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. From: Manny Rothstein Doc's Place Bbs Online.

Date: 05-23-98 (22:11) (253) Cooking

Yield: 2 cups

ATLANTA BURNING EMU SAUTE

4

oz

1

emu meat meat tenderizer

1/3

cup

bread crumbs

1

teaspoon

garlic salt

1/4

teaspoon

anise, ground

1

teaspoon

dill weed

1/4

teaspoon

1

rosemary, ground atlanta burning sauce tm

Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour. Cut meat into chunks 1/2 to 3/4 inch bite size. Sprinkle with meat tenderizer and set aside. Mix dry ingredients together in bowl. Prepare sauté' pan with olive oil 1/8 inch deep. When oil is hot (high flame), roll meat into dry ingredients then lightly sauté' in olive oil. Dip in Atlanta Burning Sauce to taste.

Page 117 the manufacture's listing at Fire Girl,(http://firegirl.com) From: [email protected] Yield: 4 servings

AUBERGINE AND MOZZARELLA MOUNTAINS

1

aubergine; cut into 8 slices

4

beef tomatoes

1 2

250 gram pac buffalo mozzarella tablespoon

olive oil

1

ready made pesto

1

sea salt and pepper

Preheat the oven to 190øC/375øF/gas mark 5. Place the aubergine slices on a preheated griddle or under a hot grill and cook until browned on both sides. Place 4 of the aubergine slices on a lightly oiled baking sheet, top each with alternative slices of tomato and the remaining aubergine slices. Sprinkle each layer with salt and pepper. Skewer the stacks through the centre with a cocktail or satay stick to hold them together. Place in the oven and cook for 10 mintues. To serve, transfer the stack onto individual serving plates, carefully remove the stabalising sticks. Drizzle with a little olive oil and top with a generous spoonful of pesto. Garnish with basil sprigs and serve warm or at room temperature. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 1 servings

Page 118

AULD REEKIE PHEASANT CASSEROLE

3

pheasants

3

oz

flour

3

oz

butter

1/2

pint

water

1/2

pint

claret or port

12

bacon rashers - diced

1

s&p

Joint birds, dust with flour, heat butter in frying pan and fry the joints and bacon till brown. Place in a casserole dish with the water, wine, and seasoning. Cover and cook in a moderate oven for 1 hr. Garnish with parsley and serve with chip potatoes and green peas. http://www.camelotintl.com/heritage/auld.html From: Michael Loo Yield: 4 servings

Date: 27 May 98

Page 119

AURORA CHILI

1/2

cup

6

lb

2

veg oil muskox; ground onions; fine dice

8

centiliter

garlic; minced

2

tablespoon

paprika

12

tablespoon

chili pepper

2

tablespoon

cumin

2

teaspoon

cajun spice mix

2

teaspoon

dried oregano

1

teaspoon

cinnamon

1/4

teaspoon

black pepper

1

cup

tomato paste

1

tablespoon

honey

2

cup

2

canned tomatoes red bell peppers; fine dice

2

teaspoon

salt

2

cup

beef broth

1/2

cup

1

chopped jalapeno pepper hot sauce; optional

Heat the oil in a large pan and saute the meat intil browned. Drain off the fat. Add the onion and then the garlic and cook until translucent. Add the spices and cook lightly. Add the tomato paste and honey. Add the tomatoes, broth and diced red peppers and jalapenos. Simmer for three hours. Correct seasonings and add hot sauce if desired during the last hour. First prize winner at the First Annual Caribou Carnival Chili Cook-off Yellowknife, NWT, Canada March 22, 1997. Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary Arts students.] From Northern News Services Yield: 18 servings

www.nnsl.com Posted by Jim Weller

Page 120

AUSTRALIAN POSSUM RIDGEY DIDGE POSSUM ROLL

1 5

possum tablespoon

5

balsamic vinegar onions

2

cloves garlic

5

carrots

1

stalk celery

2

turnips

3 2

tomatoes tablespoon

1 1

cold pressed olive oil clump italian parsley

tablespoon

fresh rosemary

5

bay leaves

3

cloves

2

tablespoon

vegemite

1

damper (like a hot dog

1

roll)

Note: As mentioned previously, there is a species of possum which is protected in Australia. They cannot be trapped, shot or hunted. If you run over an Australian possum, and it is still alive, call WIRES, which protects Australia's native fauna. If it's dead, then this recipe may serve a purpose. First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch. Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long stringy pieces. Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make the roll: split the damper, and spread vegemite on each side. Put aside. Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste). To serve: like a hot dog, use the damper & vegemite roll to surround pieces of possum. Serve with chips, salad and beer. Recipe by Holly and Chloe Bennett, Cootamundra, Australia Donated by Pat Woolley From: Bill Swisher Yield: 4 servings

Date: 19 Sep 98

Page 121

AZTEC CASSEROLE

9

(6-inch)

corn tortillas, halved

2

(10

ounce) cans of enchilada sauce

1 1/2

to

2 cups of sour cream

2

cups

of shredded cheddar cheese

2

(4

ounce) cans of chopped green chili; peppers

1

cup

of corn

1

pound

of boneless chicken breast meat, co; oked and shredded

Preheat the oven to 350 degrees F. In a medium bowl, combine the sour cream, cheese, chili peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13-inch baking dish. Spread 1/2 of the chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until the center is heated through. Yield: makes 6 to 8 se

BACHELOR CHILI

3

lb

1

boneless venison or elk, moose or beef

1

chuck roast

1

tablespoon

cooking oil

2

medium

onions; chopped

1

medium

2

green pepper; chopped cl garlic; minced

1/4

teaspoon

crushed red pepper flakes

4

can

diced tomatoes; undrained - 4 1/2 oz each

1

cup

water

12

oz

tomato paste

1

tablespoon

sugar

1/2

teaspoon

ground cumin

1/2

teaspoon

dried oregano

1/4

teaspoon

pepper

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender. From: Angela [lynn] Gilliland

Date: 01 May 97

Meal-Master Format Recipes (Mailing List) Ä Yield: 10 servings

Page 122

BACON BBQ BIRD

8

birds of your choice

1

lb

fresh bacon

1/2

cup

italian salad dressing

1

tablespoon

paprika

1

teaspoon

ground sage

1/2

teaspoon

:

garlic powder salt and pepper

When you BBQ smaller wild bird like dove, quail, chuckar, grouse etc., it tends to be a little on the dry side. This recipe will definitely fix that. Marinate birds in Italian salad dressing overnight. Pat dry, season with paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each bird with bacon slices. If you use more than one slice of bacon to cover the bird match the seams on the same side. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes. Baked beans, stuffing, fresh vegetables, and bread of your choice would be an excellent complement for this entree. After your birds are done throw the bacon into your pot of baked beans for excellent seasoning. This recipe also works very well with Cornish game hens. Fisher's Wild Game Recipes Formatted for you by The WEE Scot -- paul macGregor Yield: 4 servings

Page 123

BACON WRAPPED ROAST VENISON rel="nofollow"> DEPRESSION ERA

4

lb

venison- roast

1

-to 5lb

1

:

1

-(to 8)

: :

6 sl bacon rashers

1

herb- rosemary sprig

1 c Water, stock or wine

1/4 ts Spice- Ginger, ground 1/2 ts Spice- Cinnamon, ground :

2 Cloves, whole

-Or 3

1 1/2 ts Sugar :

2 tb Breadcrumbs

:

1 ts Vinegar

:

2 tb Butter

Wrap the bacon all around the roast. Put the rosemary in a heavy roasting pan and place the roast on top of it. Mix together the liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season with salt and pepper. Roast in a moderate 350-375F oven for 2-3 hours. When done, remove from pan to serving platter; strain off gravy into a saucepan. Over low heat, cook juices with bread crumbs until boiling. Then add vinegar and butter; pour over roast. Serve with cranberry jelly. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 From: Dorothy Flatman Date: 01-21-00 Yield: 8 servings

Page 124

BACON-WRAPPED TURKEY BREAST WITH HAZELNUT MOLE By: on Appétit Menus December 2005 Roberto Santibañez /2

cup

fresh italian parsley leaves

1/4

cup

olive oil

3 1/2

tablespoons

fresh lime juice

3

large

garlic cloves, peeled

2

tablespoons

adobo sauce from canned chipotles*

2

bay

leaves

2

teaspoons

worcestershire sauce

1

teaspoon

dried thyme

1/2

teaspoon

whole black peppercorns

22

-pound

skinless boneless turkey breast hal; ves

2

pounds

applewood-smoked bacon slices hazelnut mole chopped fresh parsley

hat to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast. ombine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight. Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.) Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F). Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve. *Chipotle chiles dried, smoked jalapeños canned in a spicy tomato sauce, sometimes called adobo, are sold at some supermarkets, specialty foods stores, and Latin markets. M Yield: 2 servings.

Page 125

BAKED BOAR RIBS WITH SAUERKRAUT

1

sauerkraut

2

strips of bacon diced

2

apples sliced

1

sprinkle of caraway seeds

1

boar ribs

1

salt & pepper

In roaster, place sauerkraut, 2 or3 strips of bacon diced, 2 apples sliced & a liberal sprinkle of caraway seeds . Place boar ribs on top, sprinkle with salt & pepper, bake at 350 for 1&1/2 hours. From shooters bible game cookbook by Geraldine Steindler 1964. Pompano Beach Fl via Falmouth, Ma. Lawrence high ,47 USAF [sac] 48-52 From: [email protected] (Harold Cumm Yield: 4 servings

BAKED DOVE WITH BACON

6

doves

6

bacon, slices

1

salt & pepper to taste

1

water

Wrap bacon slice around each de-boned dove breast. Place in shallow baking dish and add salt and pepper. Add 1 cup water. Cover and cook at 350 degrees for 1 to 1-1/2 hours. Also for: Substitute Snipe or Woodcock. Recipe date: 11/30/87 Yield: 1 servings

Page 126

BAKED DOVES IN SHERRY

12

doves

1

flour

1

salt and pepper

1

oil

2

bunches shallots

12

slice

slices bacon

1

cup

sherry

2

can

(4-oz) sliced mushrooms

Salt and pepper doves; dredge with flour and brown in small amount of oil. Place 3-4 shallots in chest cavity; wrap doves with bacon and secure with toothpicks. Place in pan; add sherry and mushrooms. Bake at 350 for 30 minutes. Serve sauce in pan with doves. Men like this one! MRS BIGELOW ROBINSON (JUDY) LITTLE ROCK, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

BAKED DUCKS

4

ducks

1

orange

1

apple

1

onion

1/2

cup

melted butter

1/2

cup

cooking wine

Salt and pepper ducks. Stuff each with 1/4 orange, 1/4 apple and 1/4 onion; place in roasting pan. Combine butter and wine. Pour over ducks. Bake at 350 for 2 to 2-1/2 hours or until tender, basting every 15 minutes. Serve with wild rice, a vegetable and an orange-flavored congealed salad. MRS ZACK LOLLAR (RENA BELLE) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 8 servings

Page 127

BAKED DUCKS IN SWEET AND SOUR SAUCE

2

wild ducks

1

orange [sliced]

1

apple [sliced]

2

tablespoon

oil

2

tablespoon

brown sugar

1/4

cup

worchestershire sauce

3/4

cup

catsup

2

tablespoon

lemon juice

1/2

cup

onion [grated]

1/2

teaspoon

paprika

1/4

cup

white vinegar

1)

Rince the ducks and pat dry inside and out, then stuff the

duck's cavities with the sliced fruit. rub them with the oil and place them in a baking dish... 2) Combine the remaining ingredients in a bowl mixing well and spoon over the ducks... 3) Bake, tighly sealed with foil, in a 325ø oven for 2 hours or `til tender, then bake uncovered `til browned... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by FRED GOSLIN in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 4 servings

Page 128

BAKED GOOSE WITH WINE SAUCE

1

wild goose

3

dozen prunes

1

chicken broth

1

onion; chopped

1/2

stick butter

1

cup

1/2

lb

1

soft bread crumbs sausage egg

1

salt and pepper to taste

1/2

teaspoon

sage

1

tablespoon

minced parsley

3

cup

chicken broth

4

tablespoon

goose drippings

1

tablespoon

----WINE SAUCE----

1

each wine; brandy & gin flour to thicken

Cover prunes with chicken broth. Cook until tender. Drain and remove seeds from prunes. Saute onion in butter. Cook sausage, drain and crumble. Combine all ingredients and stuff goose. Run goose with oil and bake at 350 for 3-4 hours or until tender. Baste occasionally with drippings. WINE SAUCE: Boil stock down to 2 cups. Add remaining ingredients, except flour. Heat thoroughly, add flour to thicken and simmer 5 minutes. MRS W.W. BURKS (ANNA) BEDFORD, VA From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

BAKED RABBIT

1

no ingredients found

Dress rabbit. Wash carefully. Cut in pieces for serving. Let stand in salted water overnight. Drain. Roll in flour. Fry in butter until well browned. Add 1/2 cup water. Cover. Bake in moderate oven (400 F) until tender. Make brown sauce and pour over rabbit. Beulah Canterbury, Canton, OH. Yield: 1 servings

Page 129

BAKED SEAL FLIPPERS WITH VEGETABLES

2

seal flippers

1

teaspoon

soda

1

quart

cold water

3

slice

2

salted pork fat onions, chopped

2

carrots, cut up

1

turnip, cut up

1

parsnip, cut up

5

potatoes, cut up

1

teaspoon

salt

1/4

teaspoon

pepper

2

cup

sifted flour

4

teaspoon

baking powder

1/2

teaspoon

salt

1/2

cup

shortening

1/2

cup

water (approx.)

----BISCUIT DOUGH----

Soak seal flippers in soda and water to cover for about 1/2 hour. Remove the white fat from seal meat with a sharp knife. Wash the meat and cut it into serving portions. Fry the slices of salt pork in a heavy pot, then remove the "scrunchions". Brown the seal flippers in the hot fat fat, add one cup water, reduce heat and let simmer until partly tender. Add the chopped vegetables, except the potatoes, and one cup of water. Boil about 30 minutes. Add the potatoes, salt and pepper and cook another 15 minutes, adding more water if needed and cook until tender. Place in a casserole and top with biscuit dough as follows: Sift flour, baking powder and salt together. Cut in the shortening with a pastry blender or two knives. Add the water and blend to make a stiff dough. Roll out 1/2 inch thick and place on top of meat and vegetables in casserole. Bake in hot oven 425 deg F. for 20 minutes or until lightly browned. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.

Page 130

Typos by Bert Christensen http://www.interlog.com/~rosewood (home of some very weird recipes) Yield: 6 servings

BAKED SNAKE WITH BERRIES

1

snake

1

berries

Catch and kill the snake. Throw the head away. Snakes are often found near berry bushes when the berries are ripening. Split the skin back from the neck and peel off like a tee-shirt. Leave the skin attached below the vent. Remove the intestines and roll the skin back as it was at first. Pack the skin with as many berries as you can get in. Berries that are not quite ripe will keep their shape better when cooking and will give flavor to the meat. Build a fire in a hole as for ordinary underground roasting. Scoop out a place and coil the stuffed snake into it. Cover with coals and ashes. Put more fire on top and cook for at least 1/2 hr. A full hour is better. Let it cool in the ground until the fire is cold. Strip off the skin and shake out the berries if they were too green to cook well. They can be eaten, although they may taste bitter. The berries were used mainly for improving the flavor of the snake. The meat should be quite tender and will taste something like frog legs. Hunter and Hoffmann, Bake a Snake: How to Survive by Your Own Cooking From: Michael Loo Yield: 4 servings

Date: 14 May 99

Page 131

BAKED STEAK AND BEANS IN MUSHROOM GRAVY

1 1/2

lb

1

can

1

venison -- or elk cream of mushroom soup -(condensed)

1

can

green beans -- french cut

1

small

onion -- sliced

1

to taste salt and pepper

In a large skillet, saute onions in a small amount of vegetable oil until tender. Drain all liquid from the can of green beans, and add to onions. Saute until all excess moisture has been evaporated from mixture. Place onion/bean mixture into the bottom of a greased 9 x 13 inch baking pan, and set aside. In the same large skillet, using a very small amount of vegetable oil, lightly brown steak on each side for 2-5 minutes, seasoning to taste with salt and pepper. Then place steak on top of bean/onion mixture. Cover and bake at 325 degrees F for 30-45 minutes. 240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium :Recipe By : Real Food for Real People From: Melody Sheline
BAKED VENISON/ELK STEAK

1 1/2

lb

elk -- or venison

1

cup

bread crumbs

1/8

cup

vegetable oil

1

teaspoon

parsley -- dried or fresh

1

to taste salt and pepper

1

to taste garlic powder

Preheat oven to 325 degrees F. Rinse steaks thoroughly in cold running water, and place directly into a large bowl containing the bread crumbs and parsley. Coat wet steaks with crumbs, and place onto a baking sheet which has been coated with the vegetable oil. Space steaks evenly, and then season with salt, pepper and garlic. Cover baking sheet with foil, and bake for 45 minutes to 1 hour, checking meat halfway through, and turning meat over to keep browning evenly. Serve hot with potato or rice dish and vegetables. 240.0 Calories, 7.4 Fat, 28.2 Protein, 13.3 Carb., 62 Chol., 222 Sodium

Page 132 :Recipe By : Real Food for Real People From: Melody Sheline
BAKED WILD DUCK

1

no ingredients found

Remove feathers. Dress as any poultry. Wipe inside and outside with a damp cloth. If ducks are old parboil 15 minutes. Rub outer an dinner surfaces with salt and pepper. Truss. Cover the breast with thin strips of salt pork. Place in baking pan. Cover. Add 1/2 cup boiling water. Bake in hot oven (450 F) about 45 minutes, or until tender. Baste frequently. Serve with a garnish of tart jelly. If desired, apple or New England stuffing may be baked with the duck. Florence Taft Eaton, Concord, MA. Yield: 1 servings

BAKED WILD DUCK ORDINAIRE #1

1

duck

1

celery stalk

2

onions

1

potato, small

1

apple, studed with cloves

1

hot water

1

margarine, melted

1

red wine and/or orange

juice Parboil duck 5 minutes with 1 piece celery and small onion. Remove and drain. Rub cavity and outside with salt & pepper. Place inside duck 1 small onion, apple studded with cloves, and a small white potato. Bake 20 minutes at 450 degrees uncovered. Reduce heat to 350 degrees and bake covered 15-20 minutes. Baste with equal parts melted butter, hot water, and wine and/or orange juice mixture. Yield: 1 servings

Page 133

BAKED WILD RICE AND CARROTS

1 1/2

cup

wild rice, rinsed in cold water

2 1/2

cup

water

2 1/2

teaspoon

salt

4

strips bacon cut into strips

1

onion, peeled and chopped

4

mushrooms, chopped

1

cup

1/2

cup

1

finely grated carrots light cream egg

Place the wild rice, water, and salt in a large saucepan, and bring to a boil Boil vigorously for about 10 minutes. Turn off heat, cover, and let rice stand for about 20 minutes or until all the water has been absorbed. Brown the bacon, remove from drippings, and drain on paper towels. Saute the onions and mushrooms in the bacon drippings until the onions are golden and transparent. Mix the bacon, sauted onions and mushrooms, and grated carrots into the wild rice. Beat the cream and egg until light, and fold into the wild rice mixture. Bake, covered, in a buttered 1 1/2 quart casserole in a moderately slow oven, 325 degrees F, for 30 minutes. Remove cover, stir the mixture well with a fork, bake for 15 minutes at the same temperature. Stir once again and bake, uncovered, for 15 minutes longer. Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited by David Hunt. Yield: 6 servings

Page 134

BAKED YOUNG WOODCHUCK IN SOUR CREAM AND MUSTARD - LLB

6

lb

1

woodchuck; cut into serving pieces

1

flour

1

salt & freshly ground

1

pepper

1 3

dijon mustard slice

1

bacon onion; diced

1/4

cup

carrots; thinly sliced

1/2

cup

mushrooms; sliced

3

tablespoon

parsley; chopped

1

teaspoon

1

harvey's sauce or kitchen bouquet

1

cup

sour cream

1/2

cup

sweet cream

Note: Recipe can be used for other small critters such as squirrel, rabbit, or muskrat. Soak the woodchuck pieces in salted water overnight or for several hours, then rinse dry, roll inflour, salt and pepper, and saute in fat until nicely browned. When cool enough to handle, spread the pieces generously on all sides with Dijon mustard. Place on strips of bacon in a shallow baking dish. Saute the onion, carrots, and finally the mushrooms; add the parsley and Harvey's sauce, check for salt and pepper, then, over low heat, stir in the sour cream and the sweet cream, melding the two creams. Pour over meat pieces and bake in a 350 F degree oven 40 to 50 minutes or until meat is tender (bake rabbit, squirrel, or muskrat 30 to 40 minutes). Check the dish once or twice and if it seems to need moisture add cream. L. L. Bean Game & Fish Cookbook Angus Cameron & Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. Yield: 4 servings

Page 135

BAKERSFIELD BEAR STEW

2

lb

bear meat, cubed to 1 inch

2

tablespoon

flour

1

tablespoon

worcestershire sauce

1

teaspoon

soy sauce

1

tablespoon

olive oil

1/2

teaspoon

5

season salt celery stalks, sliced

1

lb

5

large

carrots, sliced potatoes, peeled & sliced in chunk; s

1

onion, sliced

1

can tomato soup condensed

Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours. Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve. NOTE: When I dress out a bear I always have plenty of trimmings to save for this recipe. This is an excellent dish, everyone admits they can't even tell it has wild game for the meat. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Fri, 14 Nov 2003 20:54:54 ~0800 Yield: 8 servings

Page 136

BANEBERRY

1

baneberry, red

1

bugbane

1

grapewort

1

herb christopher

1

pearlberry

1

poison berry

1

rattlesnake herb

1

redberry

1

red cohosh

1

snake berry

1

toadroot

1

(actaea rubra)

WARNING! The entire plant is POISONOUS and especially the berries. The uses of this plant are of interest ONLY IN AN HISTORICAL CONTEXT. This member of the buttercup family is found in rich, moist woods and thickets from southern Canada to northern New Jersey and West Virginia, then west through Ohio, Iowa to South Dakota, Colorado, Utah, California and Oregon. It is a smooth-stemmed perennial from 1 to 2 feet with alternate leaves which are divided twice into sharp-toothed leaflets. The white flowers have many stamens and appear april through May in globe-shaped or elongated clusters on reddish stalks. The fruit is cherry red and appears July through October. Disturbances to the nervous system from ingesting the berries has been reported which might give some validity to early (1785) reports of its being used in Canada (cautiously!) in some nervous cases. It was included in a list of Canadian medicinal plants (1868). HISTORICAL USES MEDICINAL: The root is emeto-purgative and parasiticide. Native Americans used the root tea for menstrual irregularities, postpartum pains and as a purgative after childbirth. It was also used to treat coughs and colds. At one point in its history it was regarded as a vulnerary and astringent. Was used by the Cree of Hudson Bay as a purgative. The Ojibwe used a decoction of the root to cure stomach pains caused by swallowing hair (in the literal sense or in a metaphoric sense is not clear). At certain times of the year, it was considered 'male' and given only to men and boys. At other seasons it was considered to be 'female' in nature and was used for complaints of women and girls. For women the roots were rolled up in basswood leaves and baked; when they became black, an infusion was made and administered. The Pillager Ojibwe and the Potawatomi made tea from the root which was taken following childbirth to clear up the system. The root was also chewed by men for stomach problems. Early white settlers sometimes used the root as a substitute for black cohosh (Cimicifuga racemosa). It was used for ovarian pain, uterine tenderness, and amenorrhea. It was sometimes used as a last ditch effort as a substitute for

Page 137 digitalis. :http://earthnotes.tripod.com/baneberry.htm From: "Hill8628" date: Sat, 1 Mar 2003 03:27:51 ~0500 Yield: 4 servings

BARBECUE VENISON CHOPS

20

venison chops

6

oz

1

large

4 2

beer onion, chopped pats of butter

oz

garlic

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black. From: Arnold Elser

Date: 03 Mar 97 Foodwine

List (Ask Karen For Write-Access!) Ä Yield: 4 servings

BARBECUED ALLIGATOR TAIL

4

alligator tail steaks, about 3/4 th; ick

1

milk for marinade

1/2

teaspoon

fresh ground black pepper

1/4

teaspoon

cayenne pepper

1

tablespoon

1

rosemary red pepper flakes

Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning. Yield: 4 servings

Page 138

BARBECUED ALLIGATOR TAIL II

4

alligator tail steaks, cut about 3/; 4 thick

1

cardini's lime dill dressing

1

lime slices

1

fresh ground black pepper

1

cayenne pepper

Marinate steaks in the lime dill dressing... if unavailable, dressing ingredients are (per label): Soybean oil, Water, Mustard, Lime juice concentrate, Sea salt, Garlic, Onion, Spices (??), Herbs (??), and Dill. (Use your imagination !!). Marinate meat in dressing several hours, discard dressing-marinade. Grill meat over hot coals or medium heat on a gas grill for about 10 minutes each side. Brush with fresh dressing when grilling and turning. Garnish with lime slices. Yield: 4 servings

BARBECUED BEAR

3

lb

bear steak cut in 2 cubes

1

slice

salt pork, cut up

1

cup

catsup

1/3

cup

steak sauce

2

tablespoon

1

tarragon vinegar onion, diced

1

tablespoon

lemon juice

1

teaspoon

salt

1

tablespoon

chili powder

Trim all fat from bear steak and cut into 2 inch cubes. Sear meat on all sides with salt pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325 degree F. oven, stirring occasionally until meat is tender. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected]

Page 139

Yield: 8 servings

BARBECUED DUCK #1

2

ducks

1

water

1/2

cup

vinegar

4

tablespoon

salt

1

cup

sherry

1

cup

ketchup

2

teaspoon

mustard

2

teaspoon

worcestershire

Soak ducks in vinegar, salt and enough water to cover for 2 hours. Pat dry and season. Grease skins with oil; put in roasting pan, breast down. Cover and cook at 325 for 45 minutes. Combine sherry, ketchup, mustard and Worcestershire. Turn ducks over and pour on sauce. Cover, and bake at 425 until done. Baste every 30 minutes. You may have to add more sauce. MRS DECATUR JACKSON (JUDY) HOLLY GROVE, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 140

BARBECUED DUCK #2

1

large

mallards

1/2

cup

butter [melted]

2

tablespoon

orange juice

1

tablespoon

lemon juice

1/4

cup

onion [chopped]

1

tobasco sauce to taste

2

tablespoon

worchestershire sauce

1/2

teaspoon

garlic salt

1

medium

onion [quartered]

1

medium

potato [quartered]

1)Rinse the Duck and pat dry.. Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well... 3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast... 4)

Place on

rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375ø oven for 1« hours or `til tender, basting with sauce every 10 to 15 min... 5) Remove the foil and bake an additional 20 min. or longer `til browned... Recipe By

: Bill Saiff's Rod and Reel Cookbook/Fred Goslin

From: Roberta Banghart Recipes (Mailing List) Ä Yield: 4 servings

Date: 22 Sep 97 Mastercook

Page 141

BARBECUED DUCK #3

3

ducks; well washed

1

salt to taste

1

pepper to taste

1

bottle (14-oz) ketchup

2

tablespoon

worcestershire sauce

1

tablespoon

vinegar

1/4

teaspoon

1 1 1/2

cayenne pepper stick butter

cup

2

hot water cloves garlic

1

small

onion; chopped

1

can

(4-oz) mushrooms; chopped and drained; or f

Place ducks breast down in an electric skillet. Mix remaining ingredients, pour over ducks, cook on very low heat, covered, for 4 hours or until meat is very tender. Add water if needed. The last hour of cooking add chopped onion and mushrooms. This makes a good gravy. Yield: 6 servings. KATHY COBB (MRS. THOMAS) From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

Page 142

BARBECUED GOOSE WITH PRUNE AND BRANDY STUFFING

9

lb

goose; rinsed, patted dry

2

teaspoon

salt

8

oz

1

herb-seasoned stuffing cubes

1 1/2

cup

water

1/2

cup

brandy

1/4

lb

2

butter (1 stick) tangerines; peeled and

1

sectioned

1

stalk celery; thinly

1

sliced

3/4

cup

pitted prunes; quartered

1/2

cup

raisins

1

vegetable oil; for

1

rubbing

Place the goose on a flat work surface and remove all loose fat. Sprinkle the cavity with 1 teaspoon salt; set aside. Prepare the herbed bread stuffing according to package directions, using 1‡ cups water, ‡ cup brandy and butter. Once the stuffing is thoroughly moistened, stir in the tangerines, celery, prunes and raisins; stir well to distribute the fruit evenly. spoon the mixture into the body cavity, using up any remaining to fill in the neck cavity. Close both ends of the goose with skewers and place in a pan. Pierce the skin of the goose all over with the tines of a fork. Rub the skin all over lightly with vegetable oil before, not during, barbecuing. Rub the remaining salt on the skin. Set a drip pan in the center of the coals. Place the goose on a rack directly over the pan. Using a medium-slow wood or charcoal fire, cooking time will be between 2æ to 3‡ hours, depending on the size of the goose, and the heat of the fire. The goose is done when the joints move freely. Remove the goose from the grill and set on a platter to cool for 10 minutes before slicing and serving. Recipe by: On The Grill Magazine 12/97 Yield: 6 servings

Page 143

BARBECUED ROE ESCALOPES

1

fillet deer; skin and sinews

1

; removed

1

olive oil; enough to cover the

1

; fillets entirely

----MARINADE----

6

bay leaves

2

cloves garlic; finely sliced

1

black pepper

Take the fillet and slice horizontally through the middle and open out. Lay the fillets in a plastic bag and thin the fillets out with a meat hammer. Marinade the fillets in the marinade mix above, for 12 hours before cooking. Barbecue each fillet for about 10 seconds on each side. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 1 servings

BARBECUED SQUIRREL

1

text file

Put some slices of fat bacon in an oven. Lay the squirrels on top of them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. (sorry, no time or temperature specified) Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter and put some tomato or walnut catsup. Let it cool, then pour it over the squirrel. (from Housekeeping in Old Virginia, 1879) From: [email protected] Yield: 1 servings

Page 144

BARBECUED TEXAS CABRITO

5

lb

1/2

cup

1

goat; hind quarter mustard; any kind rub

1/2

cup

lemon pepper

1/2

cup

chili powder

2

tablespoon

granulated garlic

1

teaspoon

1

cayenne pepper sop

1

cup

5

large

1

butter garlic cloves; peeled and crushed

2

large

bay leaves

3

large

lemon; quartered

1

large

lime; quartered

1

medium

onion; peeled and sliced

12

oz

beer

2

cup

corn oil

1/2

cup

worcestershire sauce

2

tablespoon

chili powder

1/2

teaspoon

cayenne pepper

Rub the meat completely with the mustard. And spices to a large zip-lok bag, seal and shake until mixed. Place meat in bag and coat with the rub. Refrigerate overnight. In a two quart saucepan melt butter, add the onions and garlic. Saute for five minutes then add lemons, limes and beer. When the foam subsides add remaining ingredients and simmer for 20-25 minutes. Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid. Smoke for 25 minutes at 250 degrees and start basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal temperature reaches 155 degrees, then wrap in foil and finish cooking until internal temperature reaches 185 degrees. Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ sauce on the side. Recipe by: Lola Rice as seen on Culinary Adventures TV Show From: [email protected] Yield: 8 servings

Page 145

BARBECUED VENISON

----INGREDIENTS---3

lb

1

venison stew meat, cubed bay leaf

1

salt and pepper

1

medium

onion, chopped

1

teaspoon

vinegar

1

small

bottle catsup ----DIRECTIONS----

1

water

4

whole cloves

1/4

green pepper, chopped

1

teaspoon

sugar

1

teaspoon

prepared mustard

Cover meat with water and add bay leaf and cloves. Simmer until "fork tender". Drain and remove bay leaf and cloves. Add salt, pepper, chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix well and simmer for another 1/2 hour. Submitted By [email protected] Submitted By [email protected] Yield: 1 servings

Page 146

BARBECUED VENISON RIBS

2 1/2

cup

water

3

cup

ketchup

1

tablespoon

white vinegar

1/4

cup

lemon juice

1/2

cup

worcestershire sauce

1/2

cup

100% wisconsin maple syrup

1/2

cup

brown sugar

2

medium

onions,diced

2

tablespoon

chili powder

1/2

teaspoon

salt

6

lb

venison ribs with some loin

1

meat attached

1

freshly ground black pepper

1

to taste

Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup. Yield: 6 servings

BARBEQUED DEER RIBS #1

1

cup

catsup

1/4

cup

vinegar

1/4

cup

worcestershire sauce

1

teaspoon

salt

1

teaspoon

pepper, black

2

teaspoon

chili powder

1/4

teaspoon

2 1 1/2

cayenne pepper onions, finely chopped

cup

water

Split washed ribs into spareribs. Cover with sauce, cover the pan and bake in a moderate oven (350) for an hour. Uncover and continue to bake for another 30 minutes. Turn during last half-hour several times, to brown. You pick your favorite barbeque sauce. Recipe date: 01/15/63 Yield: 1 servings

Page 147

BASIC BASTE FOR GAME BIRDS OR MEATS

1

cup

white or red wine

1/2

cup

basic game bird stock or basic gam; e meat stock

1/4

cup

soy sauce

3

tablespoon

roasted garlic puree

1

teaspoon

minced fresh ginger

This simple baste can be made in larger quantities and stored in the refrigerator for a couple of weeks. Place all ingredients in a small saucepan and simmer gently for 10 minutes to reduce slightly. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. From: Manny Rothstein

Date: 23 May 98

Yield: 1 servings

BASIC SQUIRREL COOKING TIPS:

1

info file

Squirrel is a savory dark meat, flavorful, sweet and very tender when the animals are young. Older animals belong in a stew or confit; very young, tender animals might be simply grilled on a charcoal fire with a few sprigs of aromatic herbs to enhance their natural fragrance and delicacy. Squirrel meat tends to be somewhat low in fat, though not as much so as rabbit - much will depend on the individual animal's diet, age and breeding condition. Excellent flavor pairings with squirrel: bacon, lemon juice, sour cream, arrugula and other bitter spring greens, earthy root vegetables such as potatoes, turnips and celeriac, horseradish sauce, wild and domestic mushrooms. Bon appetit, Tanith Tyrr From: Tanith@tyrr Yield: 4 servings

Page 148

BASIC WET BRINE FOR GAME MEATS

2

cup

cider vinegar

4

cup

water

1

cup

kosher salt

1

tablespoon

black peppercorns

1

teaspoon

juniper berries, crushed

1/2

cup

1

firmly packed dark brown sugar bay leaf

4

whole cloves

2

teaspoon

grated orange zest

2

tablespoon

chopped fresh parsley

1

medium

yellow onion, chopped

1

shallot, chopped

1

clove garlic, halved

1

medium

carrot, peeled and sliced

1

medium

celery stalk, sliced

1

cup

dry red wine

A dry brine is a seasoned salt mixture; a wet brine is traditionally an 80 percent salt solution. In the recipe that follow, the percentage of salt has been lowered for health reasons. The salt inhibits bacterial growth in the meat. Smoked Saddle of Wild Boar with Currant Sauce calls for this highly versatile brine. The amount is sufficient for 8 chops or 1 loin. Combine all ingredients, except wine, in a large, nonreactive saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a large container, making sure to press all liquid free from solids; add red wine. Brine venison, boar, buffalo, or other large game meats for 3 to 4 days in refrigerator, or as directed in recipe, turning meat often. Make sure meat is fully submerged in brine. Remove meat from brine and allow to sit for about 45 minutes before smoking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. From: Manny Rothstein Yield: 7 cups

Date: 24 May 98

Page 149

BAYOU ROAST GOOSE

1

wild goose - (6- to 8-lbs)

1

giblets reserved

1

garlic salt; to taste

1

paprika; to taste

1

carrot; chopped

1 1/2 1 1/4

celery ribs; chopped teaspoon

1

salt onion; chopped

4

tablespoon

flour

1

cup

sour cream

4

oz

canned mushrooms

Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours. This recipe yields 6 to 8 servings. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Recipe by: Jacqueline E. Knight Yield: 6 servings

Page 150

BBQ [SMOKER] VENISON

4

lb

venison roast, boneless

1

cup

sugar

1

cup

salt

1

cup

burgandy wine

1

tablespoon

worchester sauce

3

bay leaves

2

teaspoon

garlic pepper

1

teaspoon

dry marjoram leaves

1

teaspoon

chili powder

If you need to tie the roast to keep it together, then do that. I always do. Mix the brine ingredients in a NON-METAL container, add the meat, the keep in the fridge for up to 48 hours. You need to turn it over several times during the marination. After 48 hours drain the brine, pat dry with paper towels, and air-dry for 2 hours. Put it in the pit for 4-5 hours, smoke it up, chow down. Almost as good as smoked Rocky Mountain Oysters!!!! From the Great Northwest Doctor "Q" Mark Qualman From: [email protected] Yield: 4 servings

BBQ EMU, OSTRICH OR KANGAROO FILLET

1

kg

fillet steaks

1

cup

red wine

2

tablespoon

olive oil

1

tablespoon

balsamic vinegar

1

tablespoon

dijon mustard

1

tablespoon

tomato paste

1

centiliter

garlic, crushed

2

teaspoon

soft brown sugar

Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well. Place in dish with meat to marinate for 2 hours, turning occasionally. Drain meat. Reserve the marinade. Cook on barbecue until just browned, brushing with marinade. From: Glen Jamieson Cooking Echo Ä Yield: 6 servings

Date: 26 Apr 97 National

Page 151

BBQ GOOSE BREAST FILLET

1

text file

Bone out a goose. Cut breast fillets into two pieces each. Marinate in McCormick's meat marinade for 45 minutes. Meanwhile build a charcoal fire. Push coals to each side and set an aluminum pan in the middle containing cut up pieces of an apple, celery and an onion. Cover with red wine. Place goose parts on a grill (spray with no-stick first, be careful you don't blow up the can) over pan and grill covered for about 45 minutes, until meduim rare Serve with rice and slosh the contents of the dripping pan (which used to have the wine and veggies in it) over all. Mmmmmm... This recipe meats (pun intended) all the requirements for guy cooking. It uses red meat, charcoal, requires no babysitting and makes gravy. It also involves an element of risk, applying the no-stick spray to a hot grill. Kris Henrickson [email protected] rec.hunting Yield: 1 servings

BBQ STYLE BUFFALO JERKY

1

c.

catsup

1/2

c.

brown sugar

2

T.

worchestershire sauce

2

tsp.

dry mustard

1

tsp.

onion powder

1

tsp.

salt

1/4

tsp.

cracked pepper

1

tsp.

tabasco or other hot sauce

Cut roast into 1/2' strips while meat is partially frozen. Combine all marinade ingredietns in a glass baking dish. Add strips of meat, cover and refrigerate over night. Drain and pat slices dry. Dry in an electric dehydrator at 145 degrees F. until pliable or bake in oven at 200 degrees F. until dry.

Page 152

BBQ, POTATOES-DEER CAMP

2

large baking potatoes

1/2

cup

deer camp bbq sauce

1/4

cup

parmesan cheese-grated

Cut the potatoes in half lengthwise. Cut each half into 3 long wedges. Place the wedges in a bowl with the sauce. Toss together and allow to Marinate for 30 min. Toss a couple times while marinating. Place the potatoes skin side down in a greased 13x9" glass baking dish. Bake at 375 for about 40 min. Baste the potatoes with teh sauce while Baking. When the potatoes become barley tender sprinkle them with teh Grated cheese. Turn the oven to medium broil and brown the tops of the Potatoes. Larry A. Willrath Recipe By

:

Yield: 4 servings

BBQ:ED ELK-STEAK A LA BALOO

1 1/2

kg

steak of elk

150

ml

oyster sauce (oriental)

20

ml

sambal olek (indonesian)

200

ml

spruce honey (or other honey)

75

ml

noedinge dynamite (or other hot ma; ngo chutney)

100

ml

soy sauce (japanese)

Mix all ingredients for the marinade. Cut an elk-steak (1.5 kg) in 15 mm slices and marinate for 24 hours. BBQ!!! Brush with the marinade when BBQ:ing. Eat! From: Bill Swisher Date: 05 Apr 99 Yield: 6 servings

Page 153

BEAR CHOPS

6

medium

1

bear chops clove garlic, halved

2

tablespoon

bacon fat

1

large

onion, chopped

4

large

carrots, diced and cooked

4

tablespoon

unbleached all-purpose flour

4

tablespoon

chili sauce

1/2

cup

1

dry wine salt and pepper to taste

Rub the chops with the halved clove of garlic. Melt the bacon fat in a skillet and sear the chops on both sides. Place the chops in a lightly grease baking dish. Saute the onions and carrots in the skillet until the onions are transparent but not browned. Mix in the flour, chili sauce and wine. Cook until thickened. On top of each chop, place an equal amount of the carrot mixture. Pour 1 cup of water into the baking dish; cover with foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender. From Native Indian Wild Game, Fish, & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

BEAR CHOPS (AI)

6

medium

1

bear chops clove garlic, halved

2

tablespoon

bacon fat

1

large

onion, chopped

4

large

carrots, diced and cooked

4

tablespoon

unbleached all-purpose flour

4

tablespoon

chili sauce

1/2

cup

1

dry wine salt and pepper to taste

Rub the chops with the halved clove of garlic. Melt the bacon fat in a skillet and sear the chops on both sides. Place the chops in a lightly grease baking dish. Saute the onions and carrots in the skillet until the onions are transparent but not browned. Mix in the flour, chili sauce and wine. Cook until thickened. On top of each chop, place an equal amount of the carrot mixture. Pour 1 cup of water into the baking dish; cover with foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender. From Native Indian Wild Game, Fish, and Wild Foods Cookbook Edited By David Hunt RECIPE CLIPPED By: Jim Bodle 7/92 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 154

BEAR FILLET IN BURGUNDY

1

marinade

4

cup

1 1/2

cup

1 1/2 2/3

chopped mixed onions chopped carrots minced garlic cloves garlic

cup

2

chopped celery bay leaves

1

teaspoon

5

cup

1

tarragon dry white wine fillet of bear

1

fillet of bear,

1

salt

8

medium

onions, peeled

1/2

pkg

baby carrots

1

cup

sliced celery

6

cup

burgundy

2

cup

beef stock

Combine all marinade ingredients. Marinate bear fillet in a refrigerator for 3-4 days. When preparing to cook, pat the meat dry with paper towels. Preheat oven to 325 degrees. Salt the meat well. Place the fillet in a roasting pan and add vegetables. Pour wine and stock over all and put uncovered roast in oven. Cook for 3 1/2 hours. Baste frequently. Bear Fillet is done when center of roast does not bleed when pierced with two-tined fork. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 155

BEAR LOIN BARBECUE

3

lb

1

bear tenderloin barbecue sauce

3/4

cup

vinegar

3/4

cup

catsup

1

cup

water

2

onion, chopped

1

clove garlic, minced

1

salt and pepper to taste

1

or 2 tb. worcestershire

1

sauce

1/4

teaspoon

tabasco

3

tablespoon

brown sugar

1

teaspoon

dry mustard

Slice meat in thin pieces and cook 30 minutes in oven at 350 degrees. Meanwhile, mix the sauce ingredients together in a pan and cook 20 minutes over moderate heat. Pour off liquid from meat. Cover meat with barbecue sauce, and cook 1 hour. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 156

BEAR LOIN BBQ STYLE MARY WADE, LL BEAN GAME AND FISH COOK

3

lb

bear tenderloin

3/4

cup

vinegar

3/4

cup

catsup

1

cup

water

1

medium

onion; minced

1

centiliter

garlic; minced

2

teaspoon

salt

1/4

teaspoon

pepper

1

tablespoon

worcestershire

1/4

teaspoon

tabasco

3

tablespoon

brown sugar

1

teaspoon

dry mustard

Slice the tenderloin into cutlets 1/2" thick and roast 30 min in a preheated 350F oven. [M would saute.] Combine sauce ingredients and cook 20 min over moderate heat [M would lose the sugar]. Pour off liquid from meat, cover with sauce, and bake 1 hr. From: Michael Loo

Date: 25 May 98

Yield: 4 servings

BEAR ROAST

4

lb

1

bear meat pepper to taste

1

celery salt to taste

2

garlic cloves

8

oz

(piece) salt pork

1

cup

coffee [black]

1)

Par boil the bear meat in 2 qts of water and 1 tb soda to

eliminate the wild taste. 2) Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. 3) Place the meat in a roasting pan and top with the onions, roast at 350ø `til brown, basting with the reserved juices 4) Thicken the remaining juices for gravy and serve over potatoes served with the bear roast... Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 Submitted By JANE KNOX Yield: 12 servings

Page 157

BEAR SAUSAGE

5

feet medium hog casings

4

lb

bear meat, trimmed of all fat, cube; d

1

lb

pork fat, cubed

2 1/2

teaspoon

salt

2

teaspoon

black pepper

1

teaspoon

celery seed

1/2

teaspoon

dried thyme leaves

1/2

teaspoon

dried svory

1/2

cup

dry red wine

Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-09-94 Submitted By JANE KNOX Yield: 5 pounds

Page 158

BEAR STEAK > THE NEW YORK TIMES HERITAGE COOKBOOK

2

two-and-one-half-pound bear

1

steaks, cut 2 thick

1/2

cup

butter, melted

1/4

cup

chopped chives

2

tablespoon

prepared mustard

2

tablespoon

tomato paste

1/2

teaspoon

worcestershire sauce

1

centiliter

1 1 1

garlic, finely chopped s&p marinade for game:

small

onion, chopped

2

carrots, diced

1

small

rib celery, chopped

1/4

cup

oil

3 1/2

cup

dry red wine

3/4

cup

cider vinegar

1/2

teaspoon

1

black peppercorns whole clove

1

bay leave

1/2

teaspoon

thyme

1/2

teaspoon

marjoram

1

teaspoon

salt

Marinate the steaks in the marinade twenty-four hours. Drain meat and pat dry. Combine the butter, chives, mustard, tomato paste, Worcestershire and garlic. Heat to warm. Broil steaks under medium heat, basting constantly with chive mixture, until medium-rare. Season with salt and pepper. [N.B. Safer to cook to well done! -JW] Marinade for Game: Saute the onion, carrots and celery in the oil until tender but not browned. Add the remaining ingredients, bring to a boil and simmer twenty minutes. Allow to cool completely before using. To use marinade, place game in a bowl, pour cooled marinade over game and let stand in the refrigerator two to five days, turning meat two or three times a day. Drain meat and pat dry before roasting or broiling. Yield: about four cups. Cesar C. Palerm [email protected] http://www.rpi.edu/~romanc/ From: Jim Weller Yield: 6 servings

Date: 16 Feb 99

Page 159

BEAR STEAK CASSEROLE MOUNTAIN STYLE

1

single

bear steak, 3 squares

1

single

flour

1

single

fat or oil

1/2

cup

water

1

teaspoon

salt

1/2

teaspoon

1

crushed bay leaf onion, chopped

1/3

teaspoon

garlic

1

single

pepper, to taste

Marinade bear steak overnight; then dry and cut into 3 inch squares. Roll meat in flour and fry in small amount of fat until browned. Put the meat in a casserole and pour over it the remaining ingredients (mixed). Cover casserole and bake at 325 degrees about 1 1/2 hours. Add more water if needed. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Fri, 14 Nov 2003 20:54:54 ~0800 Yield: 1 serving

BEAR STEAKS WITH GREEK SEASONINGS

2

lb

bear steaks

1/2

cup

olive oil

1/2

cup

lemon juice

1

tablespoon

garlic powder

1

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

combination of oregano, marjoram, r; osemary and/ or mint

Trim all visible fat from the bear as it turns rancid rapidly. Whisk the other ingredients together until emulsified. Use the emulsion to marinate the meat for 2-3 hours, refrigerated. Longer marinading before cooking does not improve the meat as the remaining bear fat will go rancid despite refrigeration. Grill, broil or saute the steaks until WELL DONE. Bear should always be thoroughly cooked as a trichinosis precaution. Serve immediately. Do not try making a gravy from the marinade as it will usually have picked up a gamy taste from the bear meat. Jim Weller Yield: 4 servings

Page 160

BEAR STEW A L'ESPAGNOLE

3

lb

bear meat

1/4

cup

vinegar

1

tablespoon

salt

4

cup

water

1/4

cup

shortening

1

medium onion, sliced

1

green pepper, chopped

1

centiliter

1/2

cup

1

garlic chopped celery 7 oz. can tomato paste

2

cup

canned tomatoes

1

dash

tabasco sauce

1/2

teaspoon

salt

1/4

teaspoon

pepper

Trim all fat of meat and wash meat well in cold water. Cut into 1 1/2 inch cubes and soak at least 15 minutes in 4 cups of water to which has been added 1/4 cup vinegar and 1 tablespoon salt. Drain and pat dry. Melt shortening in a heavy fry pan, add bear meat and brown well on all sides. Add onion, garlic and celery and simmer until onion becomes translucent. Add remaining ingredients, mis well, cover and simmer for 30 minutes or until meat is tender. Serves 4 to 6. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected] Yield: 6 servings

Page 161

BEAR'S BEANS

1

large

can kidney beans

1

pkg

bacon

1

large

1

sweet onion salt and pepper, to taste

Put onion in fridge. Put beans in pot and lots o bacon cover with water salt and pepper to taste. Texas Pete for a good kick. cook forever. and then some... (4-5) hours at a simmer till reduced and thickened. If its going to fast add more water. Chop cold onion and serve on side to go over beans. Don't kiss nobody for a day. Recipe By

: Bear

Yield: 1 servings

Page 162

BEAVER IN SOUR CREAM

1

beaver, skinned and cleaned

1/2

cup

vinegar

1

tablespoon

salt

2

quart

water

2

teaspoon

soda

1/2

cup

flour

1

teaspoon

salt

1/4

teaspoon

paprika

1/4

cup

butter

1

medium

onion, sliced

1/2

cup

water

1

cup

sour cream

1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover. 2. The next day, remove the beaver from the brine, wash anc cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. 3. Drain and rinse beaver and cut into serving pieces. 4. Dredge each piece of meat thoroughly in the seasoned flour. 5. Melt butter in a heavy fry pan and brown the pieces of meat. 6. Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender. 7. When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 1 servings

Page 163

BEAVER IN SOUR CREAM [CANADA]

1

beaver, skinned and cleaned

1/2

cup

vinegar

1

tablespoon

salt

2

quart

water

2

teaspoon

soda

1/2

cup

flour

1

teaspoon

salt

1/4

teaspoon

paprika

1/4

cup

butter

1

medium

onion, sliced

1/2

cup

water

1

cup

sour cream

1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover. 2. The next day, remove the beaver from the brine, wash and cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. 3. Drain and rinse beaver and cut into serving pieces. 4. Dredge each piece of meat thoroughly in the seasoned flour. 5. Melt butter in a heavy fry pan and brown the pieces of meat. 6. Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender. 7. When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4. From "Northern Cooking" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973. Typos by Bert Christensen From: Dorothy Flatman Date: 27 Jan 98 Yield: 4 servings

Page 164

BEAVER INFORMATION

1

information

From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and Northern Development, Ottawa 1973. The industrious beaver is the largest rodent on the North American Continent, and is found in all the waterways of the forested areas of the north. Its rich brown fur has long been prized by trappers and hunters, and the search for beaver pelts instigated much of the early exploration of the continent. Because of its contribution to the development of our Dominion, the beaver has been chosen as an emblem of Canada. :

If the beaver pelt is to be prepared for market, care should

be taken in skinning the animal. Lay the beaver on its back in a clean place and cut off the legs at the first joints. Then, with a sharp knife, slit the pelt, starting at the lower lip. Insert the knife in this slit and, with the sharp edge up, cut the pelt in a straight line down the belly to the vent. Work out from this centre line cut and, with short strokes,, separate the skin from the flesh. Carefully pull the legs through the skin, leaving four round holes in the pelt. Cut off the tail where it meets the fur. Skin carefully around the eyes and cut the ears close to the skull. Finish removing the pelt, taking as little flesh and fat with it as possible, then lay it on a flat surface, fur side down, and sponge off all the blood marks with lukewarm water. Complete directions for stretching and cleaning pelts are available from the Game Management Officers. :

Beaver meat is dark red, fine grained, moist and tender, and

when properly prepared, is similar in flavour to roast pork. Cut the head from the carcass and eviscerate the animal as follows: Make a cut through the thin layer of meat from the breastbone to the vent, encircling the vent, and being careful not to puncture the intestines. Lay the body cavity open, and remove the viscera by grasping them above the stomach and pulling down and out from the body cavity. Carefully cut out the tiny musk glands from under the skin on the insides of the legs and be sure to remove the castor gland under the belly near the tail. Trim off all the fat, then wash the carcass thoroughly with warm water. Typos by Bert Christensen Yield: 1 servings

Page 165

BEAVER INFORMATION [CANADA]

1

information

The industrious beaver is the largest rodent on the North American Continent, and is found in all the waterways of the forested areas of the north. Its rich brown fur has long been prized by trappers and hunters, and the search for beaver pelts instigated much of the early exploration of the continent. Because of its contribution to the development of our Dominion, the beaver has been chosen as an emblem of Canada. If the beaver pelt is to be prepared for market, care should be taken in skinning the animal. Lay the beaver on its back in a clean place and cut off the legs at the first joints. Then, with a sharp knife, slit the pelt, starting at the lower lip. Insert the knife in this slit and, with the sharp edge up, cut the pelt in a straight line down the belly to the vent. Work out from this center line cut and, with short strokes,, separate the skin from the flesh. Carefully pull the legs through the skin, leaving four round holes in the pelt. Cut off the tail where it meets the fur. Skin carefully around the eyes and cut the ears close to the skull. Finish removing the pelt, taking as little flesh and fat with it as possible, then lay it on a flat surface, fur side down, and sponge off all the blood marks with lukewarm water. Complete directions for stretching and cleaning pelts are available from the Game Management Officers. Beaver meat is dark red, fine grained, moist and tender, and when properly prepared, is similar in flavor to roast pork. Cut the head from the carcass and eviscerate the animal as follows: Make a cut through the thin layer of meat from the breastbone to the vent, encircling the vent, and being careful not to puncture the intestines. Lay the body cavity open, and remove the viscera by grasping them above the stomach and pulling down and out from the body cavity. Carefully cut out the tiny musk glands from under the skin on the insides of the legs and be sure to remove the castor gland under the belly near the tail. Trim off all the fat, then wash the carcass thoroughly with warm water. From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and Northern Development, Ottawa 1973. Typos by Bert Christensen From: Dorothy Flatman Yield: 1 info file

Date: 27 Jan 98

Page 166

BEAVER TAIL

1

beaver

tail

This tid-bit of the old time trappers will be tasted by few of the younger generation. Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens). The rough scaly hide will blister and come off, leaving the tail clean, white and solid. Then roast or boil until tender. This is considered very strengthening food (use only young beaver). For a special treat, cool, souse in vinegar, add raw onion rings, salt and pepper to taste.

BEAVER TAIL

1

info file

I don't have the recipe before me (haven't seen it in at least 5 years), but Angier suggests blistering the skin off the tail by putting it near the fire (a broiler will probably do), and then taking the skinned tail and using it as you would use ham in a split pea soup, which he claims "will make you think you were eating your way through France " From: Michael Loo Yield: 1 servings

BEAVER TAIL (JVN)

1

beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This makes a very rich meat.) :source: Yukon Cookbook by Leona Kananen Yield: 1 servings

Page 167

BEAVER TAIL A LA DANNY

4 1

beaver tails cup

1

sherry onion

1

dash

tabasco sauce

1

tablespoon

butter

3

cup

barbecue sauce

2

tablespoon

1

prepared mustard grated parmesan cheese

Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saute onion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered. Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce. Yield: 4 servings

BEAVER TASTE REVIEW

1

beaver

From: [email protected] (Harry Weller) You asked for a report on beaver eating. We prepared it in about the simplest manner, just parboiled, and roasted. Maybe that was not the best approach, as the result was really nothing to get excited about. It was a different meat, somewhat like beef, but not as good as beef. There was not the extra flavour that makes rabbit, venison etc. a special treat. Clarence Eckford [the trapper] had warned us that if we did not trim all the fat off, there would be too much flavour. It did not remind either one of us of any other game. That was my impression. Mom says she enjoyed it, and that parboiled and roasted was better then parboiled and stewed. She thinks it was a treat, but she would not want it very often. Janet thought that there was a difference between different parts of the roast (2 hind quarters left joined together). Mom thought about having some sandwiches at a historical society meeting, with a sign saying "SAVE A TREE, EAT A BEAVER", but lost her nerve. Yield: 1 servings

Page 168

BEDSTRAW RENNET GOAT'S CHEESE

1

bedstraw rennet

1

goat's milk

Steve, any cheese made from plants tends to be softer than the "rennet" cheese. (Rennet meaning animal) While experimenting I altered a nettle cheese recipe and it made a soft farmers type cheese product but I never used tofu. I used goat milk. (I raise goats among other animals) Wanna try? I found the recipe for you. This is the original recipe I used. The bedstraw (clivers is what I used) was in the place of the nettles. I made the liquid stronger by boiling the bedstraw down to 3/4. The nettles make a dryer crumblier cheese almost like feta but with a milder taste. The bedstraw made a smoother cheese almost to a farmers cheese but a tad bit firmer. I am told that yellow bedstraw can be used but will produce even a different product. nettles and water to make 1/4 cup nettle juice (same as 1 rennet tablet) 1 gallon of fresh goat's milk Cover a pot of nettles with water, boil and reduce liquid to half. Warm 1 gallon of fresh goat's milk to 90F. Add 1/4 cup nettle juice to milk. When the first clabber forms, (or clot) about 30 minutes, pour into a cheesecloth bag and hang the curd up to drain. After the liquid has drained for a few minutes squeeze the bag to form a block and drain off excess moisture. Store in cheesecloth in a cool place to "cure". You can also use this fresh if you want. My Hispanic friend that first told me about her mother using silver-leaf nightshade for a vegetable rennet also said that her mom's cheese was very stretchy. Judy From: Manyfeathers1 <manyfeathers1@yahodate: Tue, 18 Nov 2003 13:12:11 +0000 Yield: 4 servings

Page 169

BEEF FILLET WITH GENTLEMAN'S SAUCE [AG-V16/1]

1

large

onion, chopped small.]

1

large

garlic clove, chopped to a mash.]

1

large

1

rosemary sprig. olive oil.

1

kg

beef fillet.

4

tablespoon

rice vinegar.

500

ml

cream.

1

salt.

1

pepper.

Stew the onion, garlic and rosemary in just enough oil to cover the base of a frying pan. When the onion is soft and yellow, transfer with a slotted spoon to a pot that will just take the beef, Remove the rosemary [it doesn't matter if a few leaves are left behind]. Set the oven at moderate, 180^C. Raise the heat under the remaining fat and quickly brown the piece of fillet. Put on top of the onion. Pour off any oil remaining in the pan, put in the vinegar and boil it down as you deglaze the pan. Add cream, which will promptly curdle. Bring to the boil, pour over the beef and cook- the pot covered- in the heated oven for 50 minutes. Remove the beef to a hot serving dish and inspect the sauce. Boil it down if it is copious and season it. Slice the beef 1cm thick, salt the slices lightly and arrange neatly on a heated serving dish. Pour the sauce down the centre. Surround with fennel or celery, blanched for 7 minutes and finished in butter. Diced, fried potatoes can be served as well. Serves 6: from AUSTRALIAN GOURMET, Vol 16/no 1 Feb/March 1984 typed by KEVIN JCJD SYMONS A selected recipe for The Blessed Fred of December 1997 From: Kevin Jcjd Symons Yield: 6 servings

Date: 31 Dec 97

Page 170

BEEF INFORMATION

1

beef

From grilled hamburgers to a roasted tenderloin prepared to just the right degree of doneness, beef offers more variety in cuts and cooking methods than any other type of meat. Unfortunately, the names of cuts vary from state to state, and even from store to store, making it sometimes difficult to locate the exact cut of meat that a recipe calls for. The names of cuts specified in our recipes seem to be the most commonly found ones, but ask your butcher for advice if you're unable to locate a particular one. WHAT TO LOOK FOR Beef should have bright red meat and white fat; the bone should be red. Look for beef that is fine-textured, firm, and slightly moist. The most tender beef has a delicate network of fat running through it, called marbling. This fat dissolves during cooking and serves as a selfbaster helping to keep the meat tender and moist. Ground beef offers more variety in labeling than other cuts of beef. Federal regulations allow that meat labeled "ground beef" can contain up to 30% fat. "Lean ground beef" or "ground chuck" can contain up to 20% fat, while "extra-lean ground beef" or "ground round" can have no more that 15% fat. You can see the difference in these meats at a glance. The more fat the meat contains, the paler the meat will be. The price will also decrease. Just because ground beef is cheaper doesn't make it a better buy. Most of the fat cooks out of the meat anyway and will only be discarded. Expect more shrinkage in recipes made from ground beef. BEEF FROM THE MICROWAVE Many cooks have been disappointed with the results when they've cooked beef in their microwave oven. The key to success is selecting a cut that is suitable for microwaving, and following certain cooking techniques. The microwave oven is not a good choice for roasts normally cooked by dry heat methods. Meat will not brown in a microwave oven, nor will it end up with the same outside texture it develops when roasted in a conventional oven. Some pot roasts do well in the microwave, however. They're best microwaved in an oven roasting bag at MEDIUM LOW (30% power). Using MEDIUM LOW instead of HIGH power prolongs the cooking time, but ensures more uniform doneness and reduces shrinkage. Some meat loaves work well in the microwave, too, and they cook significantly quicker than when cooked conventionally. Meat leaves that have a sauce or cheese topping are more pleasing than plain leaves since the meat will not brown. When adapting conventional recipes for the microwave, shape the meat into a round loaf to

Page 171 eliminate corners that might overcook. It's easy to brown ground beef in the microwave to speed you up in recipes that call for the beef already cooked. Just crumble 1 pound of beef into a microwave-safe bowl, cover with heavy-duty plastic wrap, and microwave at HIGH for 5 to 7 minutes or until done, stirring twice. Drain well. TIMETABLE FOR ROASTING BEEF Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 From: Gail Shermeyer <[email protected]> Yield: 1 servings

BEEF JERKY #2

1/2

cup

worcestershire sauce

2/3

teaspoon

garlic powder

2/3

teaspoon

black pepper directions:

1/2

cup

soy sauce

2

teaspoon

accent

2

teaspoon

onion powder

2

teaspoon

seasoned salt

Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients to make a marinade. Submerge meat in marinade for 24 hours. Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees. Yield: 1 servings

BEEF JERKY:

recipe Try smoking your Jerky with our Mesquite beans. But do be careful as these beans are loaded with flavor. Try any kind of good wood chips and sprinkle with soaked Mesquite beans you won't believe the smoky flavor.

WHAT YOU WILL NEED TO BEGIN: 1. ONE OR TWO POUNDS OF LEAN STEAK OR A ROAST TO SLICE UP TO THE THICKNESS YOU LIKE. 2. THESE INGREDIENTS TO MIX UP INTO A LARGE BOWL SO YOU CAN MARINATE YOUR SLICED MEAT. 1/2 TEASPOON SEASONED SALT - 1/2 TEASPOON GARLIC POWDER - 1/2 TEASPOON PEPPER - 1/2 TEASPOON SALT - 2 TEASPOONS LIQUID SMOKE - 1/4 CUP SOY SAUCE - 1/4 CUP WORCESTERSHIRE SAUCE .

Page 172

3. NOW THAT YOU HAVE THE INGREDIENTS YOU NEED TO PUT IT INTO A LARGE BOWL & STIR IT UP. NEXT SLICE UP YOUR MEAT TO YOUR DESIRED THICKNESS & MARINATE FOR AT LEAST TWO HOURS OR LONGER. NEXT PREHEAT OVEN TO 150 OR 200 DEGREES , PLACE YOUR MARINATED MEAT IN COOKIE PANS , PLACE ON RACKS IN OVEN, LEAVE A CRACK IN OVEN DOOR SO MOISTURE CAN ESCAPE, THEN DRY TO YOUR LIKING. IF YOU HAVE LEFT OVER MARINATING SAUCE YOU CAN POOR IT OVER THE JERKY WHILE IT IS DRYING TO GIVE IT MORE FLAVOR. HOPE YOU ENJOY !

BEEF OR BUFFALO JERKY

1

buffalo or beef; trimmed of all fat

You can prepare your own jerky with very little trouble. Trim the meat of all fat. Slice the buffalo (or beef) into strips 1-inch wide and 1/8-inch thick. "Jerk" or pull them a bit and place them on a baking rack. The meat can be dried in a home food drier or it can be placed in your oven overnight. Leave the oven door open and set the thermostat to as low a temperature as possible. You may need to experiment with your oven, as you do not want the heat to rise above 145 degrees to 150 degrees. My large gas oven is perfect for this, as the pilot light is on all the time and the resulting temperature is just right. If you have such an oven, you can complete this process in 12 hours. If you wish some additional flavor in your meat you can soak the slices in a bit of soy sauce before drying them. Jerky will keep for three months in an airtight container, for longer if frozen. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 08-31-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l. Yield: 1 servings

Page 173

BEEFY NACHO FRYBREAD BAKE

1

pound

lean ground beef

1/2

cup

chopped onion

1/4

teaspoon

salt

1/8

teaspoon

black pepper

1

tablespoon

chili powder

1

teaspoon

ground cumin

1

teaspoon

dried oregano leaves

1

can (11 ounces)

condensed nacho cheese soup, undilu; ted 1 cup milk

1

recipe

frybread

1/4

cup

shredded cheddar cheese chopped fresh cilantro (optional) salsa (optional)

Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray. Place beef and onion in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Combine soup and milk in medium bowl, stirring until smooth. Pour soup mixture into prepared dish, spreading evenly. Separate frybread dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8×4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares. Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in dish. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired. Yield: makes 4 serving

Page 174

BEER-BRAISED RABBIT

1

whole rabbit

2

tablespoon

canola oil

4

medium

potatos; quartered

4

medium

1

carrots; cut 1/2 inch thick

1

medium

1

can

1

onion; chop coarse beer or 1 1/2 cup apple cider

1/4

cup

chili sause

1/2

teaspoon

salt

1/4

cup

cold water

2

tablespoon

all-purpose flour

If desired, sprinkle rabbit with salt and pepper. In a 12 inch skillet, brown rabbit on all sides in hot oil. Drain fat. Add patatoes, carrots and onions to skillet. Combine beer, chili sause and salt. Pour over rabbit and vegetables in skillet. Bring to boil; reduce heat. Cover and simmer for 35 to 45 minutes. Remove rabbit and vegetables from skillet. Keep warm. Skim fat from juices. Return juice mixture to skillet.Combine water and flour with juices in skillet. Cook until thick, stirring constantly. Serve with rabbit and vegetables. Recipe by: Robert Fout - NAHC Wild Game Cookbook Yield: 2 servings

BELLA COOLA POACHED SALMON

6

(1

in.) cross cut salmon steaks

6

med.

mushrooms (wiped & sliced)

2

tsp.

parsley (minced or flakes)

2

scallions (finely

1

sweet

red pepper (cored & finely chopped)

1

qt.

chicken broth

1/4

tsp.

black pepper

2

tsp.

salt lemon wedges

Simmer mushrooms, parsley, scallions, and red pepper in chicken broth for 10 min. Season with salt and pepper. Cool broth to room temp. Place salmon steaks in lg. skillet, cover with broth and simmer (not boiling) for 15-20 min. Serve each salmon steak topped with a little broth. Garnish with lemon wedges. Poached salmon can be served hot or cold.

Page 175

BERRY STEW

1 1/2

lb

1

buffalo or beef chuck steak - (1 th; ick), boned, and trimmed of excess fat

3

tablespoon

peanut oil

1

medium

onion; sliced

3

cup

beef broth; fresh or canned

1

cup

blackberries; fresh or frozen

1

tablespoon

1

light honey salt; to taste

Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might want to quickly barbecue the meat in order to increase the flavor. Set the meat aside to cool. In a dutch oven heat the oil and brown the onions. Cut the meat into bite-size pieces and add to the pot. Add the blackberries and enough beef stock barely to cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste. Add salt to taste and serve in bowls. This recipe serves 4 to 5. Comments: This unusual dish would have been quite familiar to a Sioux family. It is actually a buffalo-and-blackberry stew, though good results can be obtained with a beef steak. I have tried to eliminate the heavy animal fat that would have been used in this dish by substituting peanut oil. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l. Yield: 4 servings

Page 176

BIG BEAR STEW

4

lb

bear meat

1/4

cup

all-purpose flour

1

teaspoon

dried oregano

1

teaspoon

salt

1

teaspoon

ground black pepper

4

tablespoon

margarine

2

tablespoon

1 1

olive oil onion, chopped

cup

4

beef broth bay leaves

2

lb

1

lb

red potatoes, diced fresh mushrooms

5

carrots, sliced

2

turnips, cubed

Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more wate as needed. From: "Brenda Brown Starling"
Page 177

BIG BOB'S SHOULDER OF VENISON

1

5 lb. shoulder of venison

1

teaspoon

pepper

1

teaspoon

allspice

1/4

cup

butter [softened]

1

large

onion [chopped]

1

can

(12 oz) beer

1

cup

sour cream

1

can

cream of mushroom soup

1)

Season venison with the spices, rubbing in lightly, then

spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast... 3) Bake in a 300ø oven for 1« hours `til meat is fork tender (adding small amounts of water if necessary) * Thicken the pan drippings for gravy if desired... Serve with noodles, rice or potatoes. ** This recipe makes a tough cut very tender, and leftovers make great sandwiches... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY at (315) 786-1120 Yield: 6 servings

BIG BUCK STEAK #1

1

round steak, 1-1/2 to 2 in.

6

tablespoon

1

can

1 2

flour mushroom soup salt & pepper to taste

tablespoon

frying fat

If you kill a big buck and know he will not be as tender as my spikehorns, cut a round steak about 2 inches thick, dredge in flour, let stand for an hour and then reflour the wet spots. Sear on both sides in a hot, lightly-greased skillet or black iron pot. Now pour the can of soup directly onto the center of the steak, then add enough hot water to cover the meat. Cover the pot or skillet, cook in a moderate (375) oven for about 2 hours or until tender. Suggestions: TRY adding cutup turnips and fresh green beans around the meat, just before pouring the mushroom soup on. Recipe date: 01/15/87 Yield: 1 servings

Page 178

BIG BUCK STEAK #2

1

round steak, 1-1/2 to 2 in.

1

marinade, selected

1

tablespoon

1

garlic butter onion, finely chopped

1/2

teaspoon

flour

2

tablespoon

catsup

2

tablespoon

olive oil

4

tablespoon

water

1

salt & pepper to taste

1

paprika to taste

Dry the marinaded steak and brush with melted garlic butter. Add salt and pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add remaining ingredients and cover, cooking over moderate heat for an hour and a half or until tender. If water cooks down, add wine to replace. Full range of modification to this recipe include tomato sauce instead of catsup, more or different seasonings, added vegetables to cook. Spicier includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage. Hugg's Note: Use hickory smoked salt instead of regular. Recipe date: 01/15/63 Yield: 1 servings

BIG GAME HASH

1

lb

venison round steak, ground

1/2

cup

minced onion

1

cup

grated potato

1/2

teaspoon

salt

3

tablespoon

oil

1

pepper

1

red pepper

Combine all ingredients and shape into patties. Fry patties in hot oil about 8-10 min, turning once. Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date: 22 Jun 99 Yield: 4 servings

Page 179

BIGOS-POLISH HUNTER'S STEW

1/2

lb

each of pork, veal, beef and lamb

1/2

lb

venison (optional)

1

large

onion

1/2

lb

mushrooms, cooked

1/4

lb

bacon

1/2

lb

polish sausage, cut in small pieces

1

quart

sauerkraut

1

vegetable stock

1

salt & pepper to taste

Wash sauerkraut & cook till tender. Cut bacon & fry. Add onion and meat and fry until meat is slightly brown. Add vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste. Simmer gently for additional 1/2 hour. Can be frozen and prepared ahead of time. From Melanie's Sweets Unlimited, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid. From: Joan Macdiarmid

Date: 06 Aug 98

Yield: 6 servings

BILL'S SMOKED DUCK

4

duck breasts; skinned (1 per person)

1

soy sauce

1

bacon drippings

1

celery salt

1

black pepper

1

cayenne pepper

Wash breasts thoroughly and drain on paper towels. Rub each breast with soy sauce and bacon drippings, coating thoroughly. Sprinkle each breast with celery salt, black pepper, and cayenne pepper (easy on cayenne). Build a low charcoal fire (a little charcoal and lot's of hickory). Do not use a smoker. Place ducks at opposite end (NOT DIRECTLY OVER FIRE) with vent open over ducks and under fire. Close lid and smoke 30 minutes. Baste with bacon drippings. Turn and baste again. Smoke 4 to 6 hours, turning every hour or so but no need to baste again. Serve immediately or freeze for another day. When frozen, thaw in slow oven or microwave, slice and serve. Yield: 1 breast per person. WILLIAM B. SIGLER From , by the Little Rock (AR)

Page 180 Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

BILL'S VENISON OR BUFFALO ROAST

1

venison or buaffalo roast

1

slices of garlic

1

slices of green serano or jalapeno; peppers.

1

prepared mustard

1

yellow onion; sliced in rings

1

brown or wild rice

1

greens

Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top side of roast about 2-3 inches apart, depending on how spicy you want it. Alternate 1/2 clove of garlic and slices of green serano or jalapeno peppers. Turn the roast over, repeat. Do not add spices or salt. Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan. Cover heavily with yellow onion sliced in rings. Cover. Put in preheated 300 degree oven. Roast til it's really tender, slice across grain, serve with brown or wild rice and greens. Buffalo needs to be cooked at a low heat for a long time to make it tender. If you try to cook it on too high a heat, it will get tough, never, never to get tender again. This was Bill's Grandma Johnson's recipe for venison roast, but we used it on buffalo, too, and it was great. Source: Bill Tubbs... Meeker, OK Yield: 1 roast

Page 181

BIRD DOG RETRIEVER NEWS BROILED GROUSE

2

dressed grouse

4

slice

bacon

2

tablespoon

cooking oil

1/2

teaspoon

salt

1/8

teaspoon

black pepper

1/8

teaspoon

paprika

Split the grouse down the back and press them out flat, then rub them on both sides with oil salt, pepper and paprika. Next, place the grouse breast side down on a large broiler pan, and place the pan under a preheated broiler and let them cook for fifteen minutes. Now slide the rack out and turn each grouse half breast side up and drape each one with a bacon strip, then continue to broil until bacon become well done. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 182

BIRD DOG RETRIEVER NEWS GERMAN QUAIL

4

quail, cut in pieces

4

whole carrots, cut in 2 inch

1

pieces

4

stalks celery, cut in 2 inch

1

pieces

1

onion, sliced

5

tablespoon

3

tablespoon

1

bay leaf teaspoon

1 1

flour salt and pepper

1 1/2

oil

rosemary chicken bouillon cube

cup

apple juice

Heat oil to 350 degrees and brown quail in skillet. Place quail in casserole dish and top with onion rings, carrots and celery. Add all remaining ingredients to drippings in skillet and stir. Simmer 15 minutes. Pour drippings over quail and bake at 325 degrees for one hour. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 183

BIRD DOG RETRIEVER NEWS GRILLED QUAIL

2

quail

1

tablespoon

3

tablespoon

peanut oil butter

1/2

bay leaf

1

salt

1

freshly ground black pepper

1

thin sheets of fresh pork

1

fat

1

cup

bread crumbs

1

cup

game stock

Split the birds open, and flatten them a little. Heat the oil and the butter in a casserole and brown the birds in it. Add the bay leaf, season with salt and pepper, cover the birds with the sheets of pork fat, and simmer for about 5 minutes. Remove the quails. Dip them into the bread crumbs, broil or grill them for about 3 minutes on each side, and put them on a hot serving dish. Add the stock to the pan juices in the casserole, bring to the boiling point, and strain the sauce into a sauceboat. Serves 1. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 184

BIRD DOG RETRIEVER NEWS GROUSE IN RED WINE

2

grouse quartered or

1

filleted

2

tablespoon

margarine

2

medium

onions sliced

1/2

cup

chicken broth or bouillon

1

cup

red wine

1

tablespoon

1

cornstarch salt pepper to taste.

Melt margarine in bottom of small roasting pan. Brown onions and grouse pieces. Add chicken broth and red wine. Cover and roast at 350 degrees for 45 minutes to 1 hour until tender. Turn grouse occasionally so all parts are submerged in liquid. Meat surfaces will turn dark purple in color. Remove grouse. Thicken pan juices with corn starch mixed with water. Season to taste. Serve sauce on the side with buttered noodles. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

BIRD DOG RETRIEVER NEWS JUNIPER PHEASANT

3

dressed pheasants

6

sliced bacon

1

stick melted margarine

1/2

cup

juniper berries

1/4

cup

cooking oil

1/2

teaspoon

salt

1/4

teaspoon

black pepper

Sprinkle the pheasants with salt and pepper, place them in a casserole dish breast side up and drape bacon strips over them. Pour cooking oil and melted margarine over the the pheasant. Spread juniper berries around the pheasants. Place the casserole in a preheated 375 degree oven, let it cook for 1/2 hour, or until tender, baste frequently as it cooks. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW,

Page 185 New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

BIRD DOG RETRIEVER NEWS NORMANDY PHEASANT

1

large

1/2

cup

1

fresh ground black pepper lb

1 1

butter salt

1 2

oven ready pheasant

good dessert apples, peeled, cored and sliced

cup

heavy cream

1

1/ 4 cup calvados or

1

apple-jack

Preheat the oven to 350 degrees.. Melt half the butter in a large frying pan. Add the pheasant, season with salt and pepper, and brown it all over. Melt the remaining butter in another frying pan. Add the apple slices and cook them until golden brown. Put a layer of apple slices in a deep casserole dish in which the pheasant will fit securely. Place the bird on top of the apple slices, breast down, and pack it around with the rest of the apple. Pour in one-third of the cream. Roast, cover for 1 hour or until the pheasant is cooked, turning the bird over after 30 minutes. Remove the casserole from the oven and increase the heat to 450 degrees. Pour in the remaining cream and then the Calvados (or apple-jack) over the pheasant. Adjust the seasoning, cover the casserole and return it to the oven for 5 minutes. Serve from the casserole. Serves 2-3 the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 186

BIRD DOG RETRIEVER NEWS ORANGE HONEY GROUSE JUBILEE

4

grouse breasts

6

oz

concentrated orange juice

1/2

cup

honey

4

tablespoon

p lemon juice

4

tablespoon

butter

1/2

teaspoon

onion salt

2

medium

chopped onions

2

tablespoon

chopped parsley

1

teaspoon

nutmeg

2

teaspoon

ginger

Preheat oven to 375 degrees. Brown breasts in butter and place in a casserole pan and sprinkle with onion salt. Saute onion and parsley in skillet, while adding more butter then add to the casserole dish. Stir remaining ingredients together in a skillet and bring to a boil. Pour ingredients over the breasts, cover and bake for 1 hour. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 187

BIRD DOG RETRIEVER NEWS PHEASANT PIE

1

pheasant, boiled and

1

deboned

1/4

cup

chopped onions

1/4

cup

mayonnaise

2

cup

broth from cooked pheasant

1

pie crust

1

stick of butter or margarine

1

melted

1

cup

buttermilk or plain milk

1

cup

self-raising flour.

Cut up pheasant and put in bottom of large baking dish, sprinkle onions and celery over pheasant. Slice eggs over this mixture and season with pepper. Mix mayonnaise and soup together and spread over top. Pour broth over mixture, let stand a few minutes before putting on crust. Pie crust Beat all together until smooth and spread on top of pie with spoon. Bake at 350 degrees for 30 minutes or until crust has browned and pie is bubbly. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 188

BIRD DOG RETRIEVER NEWS QUAIL CASSEROLE

4

quail, split down back

1

salt and flour

1/3

cup

margarine

1/2

lb

fresh mushrooms or

1

small

can

2

teaspoon

parsley flakes

2

cup

white wine

Salt and dust quail with flour. Saute in margarine in skillet until brown. Place quail in casserole and pour pan drippings over bird. Add mushrooms and parsley. Pour enough wine in casserole to half cover birds. Cover casserole and bake at 350 degrees for one hour. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

BIRD DOG RETRIEVER NEWS QUAIL FLAMBE

10

quail, cleaned and skinned

1

salt and pepper

3/4

cup

butter or margarine

1

teaspoon

dry basil

1/2

cup

plus 3 tbsp brandy

4 1/2

oz

can black olives, chopped

Sprinkle quail with salt and pepper. Melt butter or margarine in large frying pan over low heat. Stir in basil. Add the quail and saute for 7 minutes. Add 1/2 cup brandy and olives. Stir. Cover, reduce heat and simmer for 25 minutes, basting often. If more liquid is needed add more brandy. To flame, bring quail to table in pan. Uncover and add 3 tbsp brandy and light with long taper. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 189

BIRD DOG RETRIEVER NEWS ROAST DUCK WITH PECAN STUFFING

2 2

whole dressed ducks tablespoon

2 2

cup

1 1/2 1 1/2

lemon juice stalks celery chopped dry bread crumbs sticks margarine

teaspoon

1 1/4

salt teaspoons

1

black pepper

1

onion diced

1

cup

chicken bouillon

1/2

teaspoon

thyme

1/2

cup

pecans; chopped

First make the stuffing by cooking the celery and onion in a skillet with one half stick of margarine until onion becomes limp, then combine the breadcrumbs, pecans, one half teaspoon salt, one fourth teaspoon pepper, thyme and enough bouillon to obtain the desired moisture to the skillet ingredients. Now rub the ducks inside and out with the remaining margarine, salt, pepper and lemon juice then place the stuffing inside the ducks and wrap them in foil. Next Place the ducks in a 325 degree oven and bake them for one and one half hours, then uncover and baste them with margarine and bake another one half hour uncovered, or until the ducks become golden brown. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 190

BIRD DOG RETRIEVER NEWS ROAST PARTRIDGE

4

partridges [4 lbs]

2

teaspoon

2

cup

4

salt game bird dressing thin slices salt pork

Start oven 10 min before roasting; set to med hot (400 F). Do not scald these birds to remove feathers. Dry-pick instead as soon as possible after killing while feathers are droopy, due to relaxed muscles. Later on, feathers become set and more difficult to remove. Pluck bunches of the feathers out in the direction in which they lay until bird is nude. Next singe. Wash in cold water to which 1 tbsp baking soda has been added to each quart. Rinse well in clear water, removing any pin feathers with a strawberry huller. Eviscerate, then wash well on inside, being careful to remove the lungs and any clotted blood. Drain well and pat inside dry with a piece of paper toweling or clean cloth. Sprinkle 1/2 tsp salt on inside of each bird, then fill with stuffing. Push legs and fold wings up close to body. Wrap 1 1/2 slices pork over breast and legs to form a compact parcel and tie into shape with twine. Put birds into a glass casserole. Do not cover. Bake, basting every 10 to 15 min with fat that collects in bottom of casserole. Keep oven door closed while basting. Bake until tender, about 1 hr for young birds. Serves 4. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 191

BIRD DOG RETRIEVER NEWS WILD DUCKS HONEY GLAZED

3

dressed ducks-halved

1

cup

honey

3/4

cup

orange liqueur

3

teaspoon

dry mustard

Combine the honey, liqueur, and mustard together in a bowl, then dip each duck half into the mixture one at a time. Next, place the duck halves on a broiling rack about eight to ten inches below the heat in the oven, then let them broil for about one hour, or until they are tender. Turn and baste the duck halves with the remaining honey mixture frequently while they are broiling and lower the rack to prevent burning, if necessary. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 192

BIRD DOG RETRIEVER NEWS WOODCOCK WITH CHAMPAGNE

1

woodcock

1

or more sheets of fresh pork

1

fat

1

salt

1

freshly ground black pepper

1

cup

champagne

2

tablespoon

butter

Pluck the woodcock without drawing it and bard it, that is, wrap it completely in the sheets of fresh pork fat and tie securely. Season with salt and pepper and cook it in a deep skillet over high heat for 10 minutes, turning it frequently. Carve off the meat and keep it warm on a hot plate. Remove the gizzard from the bird's innards and discard it. Put the innards on a plate and mash them with a fork. Crush the bones in a press or with a meat mallet and strain the resulting juices through a sieve. In a small saucepan, reduce the champagne by half and add the mashed innards, the juices from the bones, the butter, foie gras and truffles. Season the sauce with salt, pepper and a little paprika. Simmer it over low heat for 5 minutes, stirring constantly. When the sauce is smooth, pour it over the meat. You may serve the meat on a bread crouton fried in goose fat or butter and spread with foie gras. Serves 1. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 193

BIRD DOG STUFFED DUCK WITH SPICY FRUIT DRESSING

2

small

1 3

ducks stuffing:

cup

1

toasted bread cubes rind of 1 orange, grated

1

teaspoon

grated lemon rind

1/2

cup

cubed orange sections

3

tablespoon

chopped onion

1

teaspoon

salt

1/4

teaspoon

spoon ground cloves

1/2

teaspoon

1

ground ginger pepper to taste

Combine all stuffing ingredients, and fill body cavity of cleaned duck. Fill loosely and do not pack. This amount is enough for two small ducks or one four pound duck. Roast in 350 oven for two hours, basting with orange juice. Increase heat to 425 for 20 minutes longer or until leg moves easily. Note: After serving, remove the stuffing from the cavity and refrigerate any leftover meat. Never store any fowl with stuffing in the body cavity for this is conducive to bacteria growth. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 194

BISON AND SWEET POTATO STEW

1

lb.

bison stew meat

1/2

tsp.

salt

1/4

tsp.

pepper

1 1/2

tsp.

oil

3

c.

peeled sweet potatoes, cut into 1'; pieces

2

tsp.

finely chopped garlic

2

whole

cloves

1

dried

bay leaf

1

stick

cinnamon

1

lg.

onion, cut into eighths

3 1/4

c.

stewed tomatoes, undrained

8

wild

plums, cut in half chopped fresh cilantro or parsley

Cut bison into 1' pieces. Sprinkle with salt and pepper. Heat oil in large skillet over medium high heat. Brown meat, stirring occasionally, until browned on all sides. Mix meat and remaining ingredients except plums and cilantro or parsley, in 4 to 5 quart crockpot. Cover and cook on Low 8 hours or until meat is tender. Stir in wild plums. Cover and cook on Low about 15 minutes, or until plums are tender. Discard cloves, bay leaf and cinnamon stick. Sprinkle cilantro or parsley over stew for garnish.

Page 195

BISON KABOB

1

pound

bison sirloin

2

medium

zucchini or yellow squash

1

large

red bell pepper

1

large

8

onion, quartered mushrooms

8

cherry

tomatoes

1/2

cup

low sodium soy sauce

1/2

cup

vegetable oil

1

cup

dry white wine

2

cloves

garlic, minced

marinade:

Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine marinade ingredients and pour over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a bed of rice. Serves 4. Per serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium.

BISON SAUSAGE

info When making venison sausage you can add instant potato flakes instead of adding fat too and it will give it the added moisture/texture you need. More oil is still needed for frying though. I am sure that the same would work with other very lean meats such as bison.

Page 196

BISON SIRLOIN AU POIVRE

4

bison

top sirloin steaks

1/4

cup

chopped shallots

1

cup

whole black peppercorns

1

cup

heavy cream

1

cup

cognac

Reserve 2 tablespoon of peppercorns and crush the rest. Coat bison sirloin with peppercorns, pressing them firmly into the meat. Coat a seasoned cast iron skillet with non-stick spray and heat until very hot. Place steaks into skillet and sear both sides (2 to 3 minutes per side). Remove steaks to a heated platter. Add shallots and cognac to pan and deglaze skillet (about 2 minutes). Add cream and remaining peppercorns to skillet, reduce to medium heat, and stir constantly until mixture comes to a slow boil. Continue stirring until reduced by half. Place steaks on heated plates and pour sauce over steaks. Serve immediately.

BISON STEAK WITH WILD RICE DRESSING By: Dave Carter 1

cup

wild rice, uncooked

2

cups

water

1

tsp.

salt

1

lb.

ground buffalo

1/2

cup

onions, finely chopped

1/2

cup

mushrooms, sliced

5

tbsp.

oil

6

slices

french bread, crusts removed and cu; bed

1

cup

hot beef stock or bouillon

1/4

tsp.

sage freshly ground pepper

6

buffalo

t-bone or rib steaks

2

cups

red wine

6

tbsp.

butter

Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and cook over low heat about 45 minutes. Drain well. Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper. Place in greased 2-quart casserole, cover and bake 1 hour. Par broil buffalo steaks quickly in heavy skillets over medium high heat. Transfer steaks to a hot platter. Deglaze skillet with the wine, add butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh cranberries.

Page 197

BISON STEW

2

lb

3

medium

6

cubed bison meat potatoes, peeled carrots, peeled and sliced

8

oz

can peeled tomatoes

12

oz

can tomato sauce

2

tablespoon

2

cooking oil onions, chopped

1/2

teaspoon

pepper

2

teaspoon

salt

1/2

cup

water (if needed)

Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook one hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat. (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-F until biscuits are toasty brown.) From: Sallie Krebs Yield: 1 batch

Page 198

BISON STEW WITH WHITE BEANS AND WILD RICE

1

lb

1/2

cup

1 2

red wine (australian shiraz works well)

cup

1 1

bison stew meat (or beef)

beef broth bay leaf

tablespoon

2

red chile paste (thai) cloves garlic (minced)

1

tablespoon

tomato paste

1

cup

shiitake mushrooms

3/4

cup

white onions (diced)

1 1/2

cup

cooked white beans

1

cup

1 3/4

cooked wild rice (i prefer potatoes)

cup

1

diced turnip (i prefer carrot)

3/4

cup

diced parsnip

1

large

tomato (diced)

Place Bison for stew in soup pot and add wine, tomato paste, chili paste, broth and garlic. Simmer, covered until meat is tender. Medium heat, approximately 45 minutes. Add vegetables and starches, simmer until just cooked. Finish with salt and pepper to taste and chopped Marjoram. by: Lofton Ridge Deer Farm, Chicago City, MN 1 Tbsp. fresh Marjoram (or dry - essential ingredient, best if fresh) From: "All About Computers" <@bigpond.C Yield: 4 servings

Page 199

BISTECCA CON ZUCCHINE MARINATE E CIPPOLE

3

medium

zucchini

2

medium

onions - white

1/2

cup

vinegar - balsamic

1/2

cup

1

vinegar - balsamic: raspberry

1/2

cup

vinegar - red wine

1/2

cup

olive oil - extra virgin

2

cup

beef stock

2

large

beef or buffalo steaks

(Steak With Zucchini Marinated in Balsamic Vinegar) PREPARING THE MARINATED ZUCCHINI, ONIONS AND MEAT Peel and cut the zucchini into 1/2 inch rounds. Slice the onions as thinly as you can. Place both in a stainless steel mixing bowl to which is added all of the ingredients except the beef stock and the meat. Mix to coat the vegetables. Cover with plastic wrap and let marinate in the refrigerator for 12-24 hours. Mix the marinade every 3 hours or so. While the vegetables are marinating, place the meat in a shallow pan and coat with olive oil. Press freshly ground pepper into each side and add 1/4 cup of balsamic vinegar to the pan. One side of the meat should be in the marinade. Refrigerate and turn every 4-6 hours PREPARING THE DISH Strain the marinated vegetables, reserving the liquid. Pat them dry and place them in a heavy fry pan to which 3-4 tablespoons of olive oil have been added. Cook over high heat for 6-7 minutes, stirring during most of this time. Remove from the pan and set aside. Using the same fry pan, add 2 Tablespoons of olive oil and sear the meat for 2 minutes on each side. At the end of this time, add the zucchini, the onions and the marinade to the pan and continue cooking over medium high heat for 5 minutes. Turn the meat over and cook an additional 5 minutes. Depending upon the thickness of the meat, the meat should be medium to medium rare at the end of these cooking times. Lengthen or shorten the time according to your taste. Place each steak on a heated plate, and spoon half of the now reduced marinade and vegetables over each one. Serve. From: Karen Kas Round The World By Food Mail List Yield: 4 servings

Page 200

BISTORT OR SWEET DOCK 1

1

polygonum bistorta

1

adderwort

1

dragonwort

1

easter giant

1

oderwort

1

osterick

1

patience dock

1

red legs

1

snakeweed

1

sweet dock

1

twice writhen

A medicinal herb but also culinary: In times of famine, the roots, which contain large quantities of starch, can be roasted and eaten. Typically reaching a height of 3 feet, the plant is found throughout Europe, North America, and Asia. Part Used---The rootstock, gathered in March, when the leaves begin to shoot, and dried. Habitat---A native of many parts of Northern Europe, occurring in Siberia and in Japan and in Western Asia to the Himalayas. It is common in the north of England and in southern Scotland, growing in moist meadows, though only of local occurrence; in Ireland, it is very rare. History---In many places, it can only be regarded as an escape from cultivation, its leaves and young shoots having formerly been widely used in the spring as a vegetable, being still, indeed, in the north of England an ingredient in Herb Pudding, under the name of Eastermangiant,' the latter word a corruption of mangeant, i.e. a plant to be eaten at Easter, 'Easter Giant' and 'Easter Ledges' being variations of this name In Lancashire and Cumberland, the leaves and young shoots were eaten as a green vegetable under the name of Patience Dock and Passions. Externally, the root-stock is black, but internally is colored red and is rich in tannic and gallic acids, which makes it a powerful astringent and has enabled it to be used in tanning leather, when procurable in sufficient quantity. Besides being one of the strongest vegetable astringents among our native plants, the roots contain much starch, and after being steeped in water and subsequently roasted have been largely consumed in Russia, Siberia and Iceland in time of scarcity and are said after such preparation to be nutritious and a useful article of food, bread having been made of the root-flour of this and another Siberian species of Polygonum. Description---A number of tuberous roots are produced from the S-shaped root-stock from the upper side of which spring directly

Page 201 large oval leaves, with heart-shaped bases, of a bluish-green color on the upper side and ash-grey, tinged with purple, underneath, both leaf-stalks and blades being about 6 inches long. The upper part of the leafstalk is winged. The flower-stalk, 12 to 18 inches high, is very erect, slender, unbranched, and bears leaves smaller than the root-leaves and few in number, broader at their base and on very short stalks. The stems terminate in a dense, cylindrical spike of striking flesh-colored flowers, which consist of five colored sepals, eight stamens and an ovary with two to three styles. The flowers are grouped in twos, one flower complete, the other with normal stamens, but only a rudimentary ovary. The styles of the complete flower do not mature and become receptive of pollen from visiting insects, till their stamens have shed their pollen and fallen, cross-fertilization thus being ensured. The flowers are produced in May and June and again in September and October. The fruit is three-seeded; the ripe seeds are small, brown and shining. Birds commonly feed upon the seeds, which can be employed to fatten poultry. From: Mothernature <debbie587_2000@yaho Yield: 1 info file

BLACK AND BLUE VENISON STEAKS

1

teaspoon

garlic salt

1

pinch

ground oregano

1

pinch

ground allspice

1

pinch

powdered thyme

1

teaspoon

fresh ground black pepper

1/4

cup

butter; melted

3

lb

1

boneless venison round steak cut 1 inch thick

COOKING: 1. Combine the seasinings with melted butter and brush the steals liberaly with this butter mixture. Place the meat on the preheated barbecue grill. 2. Keep track of the time until the blood starts to seep from the top side of the meat. As soon as the blood appears, turn the steaks over and cook for half the time you cooked for the first side. 3. Finish off by basting both sides with the butter mixture, then return the steak to the barbecue for a quick sizzle. This will result ia a steak with a rare meet in the center and mediun rare around the edges. Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking Yield: 1 servings

Page 202

BLACK BEANS WITH EPAZOTE

2

cup

1

dried black beans or other beans, rinsed and picked

1

over

11

cup

water, or as needed

2

tablespoon

chopped fresh epazote leaves

1

or 2 teaspoons dried,

1

finely crumbled

3

bayberry leaves or 2 bay

1

leaves

1

head garlic (use elephant

1

garlic, if available),

1

minced

2

chiles, seeds and ribs

1

removed, chopped

1

tablespoon

olive oil

1

teaspoon

vege-sal or

1/2

teaspoon

salt, or to taste

In a large saucepan, cover the beans with 8 cups of the water and bring the pot to a boil over high heat. Let the beans cook for 2 minutes before removing the pot from the heat. Let the beans stand, covered, for 1 hour. Meanwhile, put the epazote and bayberry leaves in a tea ball or tea bag, or tie them up in a piece of cheesecloth. Drain the beans. Return the beans to the saucepan, along with the epazote, bayberry leaves, garlic, chiles, olive oil, and the remaining 3 cups water. Bring the pot to a boil over high heat, reduce the heat to low, and simmer the beans, uncovered, until they are very soft, 2 to 2 1/2 hours. Add more water toward the end if necessary. Add the Vege-Sal. Mash some of the beans with a wooden spoon to thicken the remaining liquid, if desired. Serves 6 From: Wildman Steve Brill <wildmanstevedate: Mon, 10 Nov 2003 08:18:48 ~0500 Yield: 4 servings

Page 203

BLACK BEAR CHILI

4

lb

black bear roast, chopped into 1/4; dice

1/2

lb

bacon

2

tablespoon

reserved bacon grease

2

medium

onions, coarse chopped

2

centiliter

garlic cloves, minced

1

bell pepper,seeded & chopped

4

tablespoon

chili powder

2

teaspoon

oregano, dried

1

tablespoon

1

cumin, ground [optional, cayenne or liquid hot sa; uce to taste]

1

can

beer

1/2

can

tomatoes & juice (14 oz)

1

teaspoon

brown sugar

1

masa harina [optional enough to thi; cken]

Partially feeze the bear roast to make the chopping/dicing easier. Carefully remove any and all visible fat as it gives any dish an unpleasant flavor. In a large bowl, sprinkle the diced meat with the chili powder, oregano, optional cayenne and cumin, stirring to mix thoroughly. Cover and refrigerate for a few hours to allow the chili spices to marinade the meat. Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and reserve. Heat two tablespoons of the reserved bacon fat in a large heavy pot over medium heat. Add the onions, garlic and green pepper and cook until the onions are translucent. Add the diced and spiced bear meat to the pot. Cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, optional hot sauceand reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or beef stock] if neccessary to prevent sticking and scorching. Taste, adjust seasonings, and simmer for 2 hours longer. Add the brown sugar [ and a little Masa if the chili is too thin] and simmer for 15 minutes more. An "original" chili variation from Jim Weller Yield: 8 servings

Page 204

BLACK DUCK WITH WINE #1

2

black ducks, large

3

tablespoon

flour

3

tablespoon

butter

1

tablespoon

olive oil

1 1/2

teaspoon

salt

1

teaspoon

pepper

1/2

teaspoon

4 3 2

thyme sweet basil, leaves onions, white, chopped

tablespoon

1

parsley, chopped duck hearts, chopped

1

duck livers, chopped

12

oz

wine, white, warmed

1

cup

heavy cream

Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350 degree oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Yield: 1 servings

Page 205

BLACK FAMILY RABBIT

----RABBIT---1/2

cup

all-purpose flour

1

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

paprika cooking oil

1 1

4-pound rabbit, cleaned and cut int; o 6 to 8 pieces large

1

onion, sliced green bell pepper, seeded and slice; d ----GRAVY----

1/4

cup

drippings from pan

1/4

cup

all-purpose flour

2

cup

water salt and pepper hot cooked ri; ce or mashed potatoes

1. For rabbit. combine flour, salt, pepper, and paprika in a bag and shake well. 2. Place rabbit, one piece at a time in bag. Shake to coat well. 3. Heat small amount of oil in 12 inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet. 4. Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns. 5. For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to a simmer. 6. Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan. Simmer until rabbit is tender. Serve over rice or mashed potatoes. Recipe contributed by Nancy Wilson - Entertainer Source: Black Family Reunion Cook Book Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Yield: 1 servings

Page 206

BLACK VELVET MOP AND SAUCE:

1 1/2

cup

olive oil

1/2

cup

hot chili powder

1/3

cup

balsamic vinegar

2

tablespoon

oregano

1

teaspoon

msg

1/2

cup

1

johnneys seasoning salt stick butter

1

can

chipoltles in adobe sauce

1 1/2

cup

black velvet whiskey

1

tablespoon

caynenne

2

cup

water

3

tablespoon

imperial beef base

Ok this one is in the books. This is by far the best I've done to date. These roasts were just plain kickass. I changed the mop alittle which I will post. We also used the mop as a dipping sauce and it was like eating candy and I could have doubled the reciepe and they would of still been hollering for more. If you don't try this then you don't know what your missin. The hunters must be having fun the damn elk just ran thru my back yard. simmer together and let rest for an hour. Mop your meat and then use for dipping sauce. Posted to bbq-digest by Don Havranek on Oct 25, 1998, converted by MM_Buster v2.0l. Yield: 1 servings

BLACKFEET INDIAN JELLIED SNAKE

1

medium

snake

2

cup

indian vinegar

1

handful mint

2

fingers coltsfoot salt

Cut off the head and skin and take out the intestines. Cut into 1" pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt in some kind of container; put the pieces of snake on top and cover with cold water. Let stand overnight. Put the container over the hot coals in the morning and simmer slowly for about 35 minutes. Remove from the fire and cool. The dish is ready to eat when the jelly has set. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 207

BLAINE'S VENISON SAUSAGE

6

lb

ground venison

6

lb

ground pork (lean)

2

tablespoon

salt

2

tablespoon

pepper

1/2

teaspoon

cayenne pepper

1/2

teaspoon

sage

1/2

cup

honey

When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well. This is probably my favorite recipe eventhough this is the one which has evolved the most in the past 5 years. A couple of years ago my father mistakenly calculated the spices in tablespoons instead of teaspoons, and it was better then the previous batch of sausage written above. The next year we increased the amount of black pepper, and was it ever good. So if you like spices, and in sausage a little spice is good, then play around with the mixture a little bit. I will be adding a small amount of a "cajun" pepper mix to a small 20 lb. test batch of sausage this weekend. Yield: 6 servings

Page 208

BLUE CORN CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE

1

snapper

3

large

2

cup

eggs, lightly beaten all-purpose flour

1

salt and freshly ground

1

pepper

12

oz

4

blue corn tortilla chips red snapper fillets (about 6

1

oz

6

tablespoon

1

each) olive oil vinaigrette:

2

poblanos, roasted, peeled

1

and seeded

1/4

medium

red onion, chopped

2

tablespoon

fresh lime juice

3/4

cup

olive oil

1/2

cup

spinach or arugula leaves

2

teaspoon

1

honey salt and freshly ground

1

pepper

1

sweet onion-corn relish:

6

ears of corn, husks removed,

1

blanched, grilled until

1

marked, kernels removed

3

tablespoon

2

large

1 2

olive oil vidalia onions, diced salt and pepper

tablespoon

6

creme fraiche basil leaves, chiffonade

Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately. For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving. For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add

Page 209 the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste. Yield: 4 servings Copyright 1999 Bobby Flay. All rights reserved. From: "Mignonne"
BLUE CORN DUMPLINGS

1

c

harinilla (blue corn meal ground to; flour)

2

t

baking powder

1

t

bacon drippings, lard, or other sho; rtening

1/3

to

1/2 c milk

1

t

salt

Mix (or sift) dry ingredients thoroughly, cut in fat and add enough milk to make drop batter. Drop by spoonfuls on top of the stew of your choice (I recommend the Hopi Corn Stew, also on this site). Cover cooking pot and steam dumplings 15 minutes before lifting cover. Stew should be kept bubbling. Yield: serves 4-6.

Page 210

BLUE CORN MUTTON TAMALES By: Indian Pueblo Cultural Center Albuquerque 1

lb

mutton or lamb, cut into

1/2

-inch

pieces

1

garlic

clove, minced

1/2

md

sized onion, minced

1

ts

coriander, ground red chili powder salt

1

c

coarse white cornmeal

6

c

blue cornmeal

2

tb

baking powder

3

c

water

3

ts

oil

70

corn

husks (soak corn husksin hot water); *

masa:

* until Soft/pliable To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as 'runny oatmeal.' Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. Yield: 12 servings

Page 211

BLUEBERRY DUCK ROAST

1 1/2

cup

blueberries

2

tablespoon

vinegar, white

2

teaspoon

brown sugar

1

teaspoon

salt

1 3/16

teaspoon

pepper

¼

teaspoon

ground cloves

¼

teaspoon

nutmeg

1 TB vegetable oil 4 to 6 wild duck breasts Combine all of ingredients except duck breasts in a blender. Process to a coarse puree. Remove bones from duck breasts, leaving skin intact. Place breasts on a rack in roaster and coat each one with blueberry mixture. Bake at 375oF for 30 minutes, basting often. AboriganalTourism - Native Cuisine Yield: 1 servings

BOB'S MOLASSES MOOSE

3

lb

moose meat

3

tablespoon

cooking oil

1

teaspoon

garlic powder

3

tablespoon

soy sauce

1 1/2

cup

molasses

1

teaspoon

salt

1/2

cup

boiling water

Heat cooking oil in fry pan. Add meat and cook until brown. Add garlic and salt. Cover with molasses, soya sauce, and water Cook 3 to 4 minutes. Turn meat over. Cover and simmer for about 1 hour This recipe was developed by Bob Parsons. Although it is not strictly a traditional recipe, it does contain molasses which was a common ingredient in many Newfoundland dishes. [email protected] From: Jim Weller Yield: 4 servings

Date: 21 Apr 98

Page 212

BOILED BEAR PAWS

1

several lb of skinned front

1

paws

1

lb

salt pork

Place paws in pot with water, cover and boil overnight with pork. Serve with salt and pepper. M.L. Marsh House, Nevada City, CA From: Michael Loo Date: 06 May 99 Yield: 4 servings

BOILED BEAVER

1 1

hind quarter of beaver large

3 2

onion carrots, sliced

teaspoon

1

salt water

Boil beaver for 1/2 hours. Drain and rinse. Repeat method twice. Cover with water again then add remaining ingredients. Cover and boil until tender. Dispose of vegetables as they will hold most of the wild taste from the beaver. AboriganalTourism - Native Cuisine Yield: 1 servings

Page 213

BOILED DEER ARDENNES

2

lb

deer, lean

4

tablespoon

flour

1

cup

brown vinegar

1

cup

1

water, cold onion, small, chop fine

1/4

teaspoon

cloves, ground

1/2

teaspoon

ginger, ground

1/2

teaspoon

salt

1/8

teaspoon

pepper, black

Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well with salt and pepper. Remove and drain well. While boiling deer, make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in saucepan or frying pan. Add all other ingredients, stirring well over medium heat until a smooth gravy is formed. Pour gravy over deer chunks immediately before serving. Time it and take great care that all is piping hot. VARIATION: Boil deer in seasoned broth by adding a small amount of any popular marinade or herb/seafood seasoning. Recipe date: 12/12/87 Yield: 1 servings

BOILED DEER TONGUE

1 1

deer tongue tablespoon

4

salt peppers, whole

3

bay leaves

2

cloves, whole

Use ingredients above for one deer tongue, and add equal increase for each added tongue to cook. Wash the tongue(s) well and cover with water in a pot. Add spices and salt and simmer covered until tender. Remove from the water and peel off the outer covering, which is a modified 'skin' of sensory cells. Serve hot or cold with any of the myriad deer sauces listed here. You may spice it up to suit yourself during cooking. Recipe date: 01/15/87 Yield: 1 servings

Page 214

BOILED LEG OF MUTTON By: Canada recipe Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot, sliced, on turnip, sliced, four slices onion, two sprays parsley, a bit of bay leaf and ½ t peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmer until meat is tender (from two to three hours). Add 1 T salt the last hour of cooking.

Page 215

BORDELAISE SAUCE FOR GAME

----MATIGNON---1/3

cup

1/3

cup

1

parsnip, diced celery ribs&leaves, chopped sprig of thyme

1

teaspoon

1/3

cup

2

bacon fat or butter onion, chopped bay leaves, crushed

1

tablespoon

bacon, minced

1/4

cup

madeira

1

cup

matignon, from above

1/2

cup

flour

2

cup

tomatoes, peeled, chopped

8

cup

stock, clarified carb/beef

1/2

cup

----SAUCE ESPAGNOLE----

12

caribou or beef drippings cracked peppercorns

1/4

cup

1/2

cup

1

cup

parsley, chopped ----BORDELAISE SAUCE----

6 1/4

dry red wine espagnole sauce, from above crushed peppercorns

cup

bone marrow, diced.

This is a three step process ( four if you count making the stock in advance) but well worth it as it makes a superb accompliment to the finest game or beef steaks and roasts. The Matignon is similar to Mirepoix. Carrot is traditional in the classic French recipe but parsnip is more appropriate for game. Melt the bacon fat, mince the vegetables and add to the pan with the herbs. Cook slowly for 15 minutes until vegetables are soft. Set aside and deglaze pan with the madeira. Reserve the liquid. Melt in a heavy saucepan the drippings. Add the Matignon and reheat it. Add the flour, heat and stir until browned. Then add the pepper, tomatoes, parsley and stir. Add the stock and simmer gently until liquid reduced by half, about 2-2 1/2 hrs. Stir occasionally and skim fat off the top as it accumulates. Strain the sauce and stir occasionally as it cools to avoid skimming. There should be about 6 cups. Set aside 5 cups for other brown sauces later and take one cup for the last step. In a saucepan, gently simmer red wine with pepper until reduced to 3/4. Add one cup of Espagnole and simmer 5 min. Add reserved madeira de-glazing liquid from step one and the diced marrow and poach it 5 min. Serve with game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts and sweetbreads. Yield: 6 servings

Page 216

BOTTLED MOOSE, RABBIT, OR OTHER GAME

1

jar-length strips, so the

1

grain runs the length of the

1

jar),

1

medium

onion (chopped),

1/2

cup

chopped salt pork,

1

teaspoon

salt.

Wash and dry canning jars and covers. Prepare canner and pressure cooker. Remove gristle, bones, and as much fat as possible from meat. Cut meat into jar-length strips, so the grain runs the length of the jar. The thickness can be about 1 or 2 inches. Place the meat in hot jars in layers with the chopped salt pork and the onions. There should be about one inch of space between the top of the meat and the top of the jar. Set open jars in rack in canner (insuring that the jars do not touch). Add boiling water to pot, keeping water level 2 inches below jar tops. Cover pot and heat slowly for 75 minutes. Remove jars from pan. Add the salt. Wipe jar rims clean. Place the sealing lid on each jar and screw the metal band down tight by hand. (This will still leave enough space to let air escape during processing. Fill the pressure canner with 2 or 3 inches of boiling water. Place the jars on rack in a pressure canner and fasten the cover. Allow steam to pour out of the open vent or petcock for about 10 minutes. Then close vent and allow pressure to reach 10 pounds. Adjust heat so that pressure remains constant. Cook pint jars for 75 minutes and quart jars for 90 minutes. When time is up, remove canner from heat. Let pressure fall to zero. (This should take about 30 minutes.) Remove cover carefully and slowly. Place jar on a rack and allow to cool overnight. When jars are cool, store them in a cool place. 3 lbs. of moose or rabbit (cut from the bone and trimmed of fat in From: Bob Gearhart Yield: 4 servings

Date: 01-08-03

Page 217

BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE

1

2 to 2 1/2 pond pheasant, skinned

1

tablespoon

unsalted butter

4

tablespoon

vegetable oil

2

large

onions, peeled and coarsely chopped

2

lb

green or white cabbage cored, ribs; removed and shredded

8

juniper berries

2

tablespoon

1

medium

6

dijon mustard whole onion cloves

1

salt and fresh ground pepper to tas; te

1

flour as required

1

cup

bourbon or sour mash whiskey (jack; daniels is preferred)

1

cup

heavy cream

In a large deep caserole, heat the butter and 3 tablespoons vegetable oil over medium heat, when butter foams add chopped onions and saute until lightly colored, about 6-8 minutes. Add the cabbage and cook until it begins to color, about 10 minutes. Cover, leaving lid askew, and cook until the cabbage is medium brown, stirring occaisionaly. Remove from heat, season with salt and pepper, add juniper berries and set aside. Preheat oven to 350 degrees. Wash pheasant under cold water and dry well. Season cavity with salt and pepper. Brush inside of bird with mustard. Stud the whole onion with the cloves and place it inside cavity. Tie the legs together and turn wingtips under. Lightly dredge bird in flour. Heat the remaining oil in a large skillet and brown the bird lightly on all sides. Put pheasant in bowl of cabbage mixture from step 1, breast side up. Pack the cabbage entirely around bird, cover and place in middle of oven. Cook 35-40 minutes, basting several times with pan juices, until leg moves easily in socket and juices run clear. Brush cabbage off top of bird and bake uncovered 10 minutes longer. Remove dish from oven. Transfer bird to warm platter, untie legs and discard whole onion from cavity. Drain any juices back into casserole. Place casserole, minus pheasant, on stove over high heat and carefully pour in whiskey. Heat the liquid and stir for 2-3 minutes. turn heat down to medium and stir in cream and cook for 3 minutes more. Remove from heat. Cut up pheasant and serve it on a bed of the chopped cabbage mixture. Chopped parsley may be used as garnish. Yield: 6 servings

Page 218

BRAISED BREAST OF WHITEBILL

1

breast meat of 6 whitebills

1

tablespoon

flour

3/4

cup

chopped onions

1

teaspoon

black pepper

1/4

cup

chopped mushrooms

1/8

teaspoon

nutmeg

1/4

cup

chopped celery

1

pinch

thyme

1

tablespoon

chopped parsley

3

tablespoon

butter or oil

1

large

ripe tomato

3

tablespoon

sherry wine

1 1/2

cup

clear consomme

Soak meat 15 minutes in cold salted water, dry, dredge in well-seasoned flour, place in hot skillet with melted butter, and brown quickly (5 to 6 minutes). Add consomm=E9, onions, celery, parsley and tomato. Reduce heat, and cook 2 to 5 minutes or until all ingredients are tender. Add sherry wine, and salt to taste. Serves four. Karl Saarni [email protected] rec.hunting Yield: 1 servings

BRAISED CARIBOU

4

lb

4 1 1/8

caribou roast strips salt pork or bacon salt and pepper

teaspoon

2

cloves bay leaves

2/3

cup

1/2

cup

1

claret water onion; sliced

1

cup

water

1

cup

cranberry juice

Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer. Yield: 8 servings

Page 219

BRAISED CARIBOU IN SOUR CREAM

5

lb

1 3

2 1/2 thick rump or bottom round of caribou

tablespoon

lard or bacon fat

1

onion

4

carrots, sliced thick

1 1/2

cloves garlic, sliced

2

cup

1

cup

2

red wine bouillon bay leaves

1

teaspoon

rosemary

1/2

teaspoon

savory

1/2

teaspoon

thyme

2

tablespoon

catsup

2

tablespoon

butter

2

tablespoon

flour

1 1/2

cup

1

sour cream salt and pepper to taste

Brown the caribou well in the fat on both sides over medium heat in a casserole dish. When second side is nearly browned, add the onions, carrots, and garlic and saute until onions are soft. Add the liquids, the herbs, and catsup, and bring to a boil. Turn down the fire and simmer for 1 1/2 hours or until meat is done. Add water if it cooks down too much. In a skillet melt butter, stir in the flour, and cook gently a minute or two. Pour off the liquid from the casserole, and off heat stir into the butter- flour mixture. Return to a medium flame, let it slowly thicken, stirring all the while. Stir in the sour cream and heat but do not allow the sauce to boil. Season with salt and pepper. Serves about 6 Bon Appetit... Karl(KE3NF) From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 220

BRAISED DUCK

1

no ingredients found

Dress duck. Wash carefully. Cut in pieces for serving. Rub with salt and pepper. Fry 1/2 cup diced salt pork until crisp and brown. Add 1/4 cup sliced carrots, 2 tablespoons chopped onion, and 1 bay leaf to fat. Brown slightly. Add duck. Brown well. Add 1/2 cup boiling water. Cover. Simmer slowly, basting frequently, until duck is tender. The Household Searchlight Yield: 1 servings

BRAISED DUCK WITH SPICED LENTILES AND LIME ONIONS

1

(5-pound) duck

2

teaspoon

salt

1 1/2

teaspoon

freshly ground black pepper

2

garlic cloves,; crushed

2

cinnamon sticks,; halved

4

cup

1/3

cup

2 1/2

chicken or duck fat or lard olive oil onions,; thinly sliced

cup

freshly squeezed lime juice

1

spiced pineapple lentils,

1

recipe follows,; warmed

Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes. Preheat the oven to 350 degrees. Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, Cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool. When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week. To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes. Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the

Page 221 remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving. To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately. Recipe by: TOO HOT TAMALES SHOW #6165 Yield: 4 servings

BRAISED LAMB'S LIVER HENDERSON.

1

lb

2

lamb's liver onions

1/2

cup

clarified butter

1/2

cup

dry red wine

1/4

cup

1 1

sprig thyme

1/2

cup

1

teaspoon

1

flour salt ground black pepper to taste

1 1/2

chopped parsley bay leaf

garlic clove cup

water

Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop parsley, crush garlic and preheat oven to 350F. Method of cookery: Brown onion in clarified butter in casserole with crushed garlic. Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 350F in oven for 30 minutes. Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture. Remove cover, bake further 5 minutes, then serve. Recipe from The Graham Kerr Cookbook. Yield: 2 servings

Page 222

BRAISED MOOSE

4

lb

1 1/8

teaspoon

1/2

cup

1 1

cloves water onion, sliced

cup

4

milk strips salt pork

1/8

teaspoon

2/3

cup

1/2 1

ripened moose salt and pepper

cinnamon claret or weak vinegar bay leaf

cup

claret or cranberry juice

Trim off any musty parts of moose and lard with salt pork. Sprinkle with salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to 3 days in cold place. Drain, place in baking pan, add water, cover and cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and claret or cranberry juice, cover and cook until tender, about 1 hour longer. Remove meat and add milk to drippings. Heat to boiling and serve with moose. Serves 6 to 8. From: Barry Weinstein Date: 08-21-95 From: Dave Sacerdote Date: 31 Mar 97 National Cooking Echo Ä Yield: 1 servings

Page 223

BRAISED RABBIT BRUNSWICK STEW

1

small

rabbit -- (1 to 2 lb.)

1/2

teaspoon

basil -- chopped

1/2

teaspoon

chervil -- chopped

1/2

teaspoon

1 2

lemon thyme -- chopped salt and pepper -- to taste

tablespoon

1

butter -- clarified red onion -- pared, halved

1

carrot -- (batonette)

1

celery rib -- (batonette)

2

red potatoes -- cut in

1

quarters

1

quart

brown chicken stock

4

oz

lima beans -- shelled

1

tablespoon

1

tomato concassee -- * see note

* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning. Serves: 2 TO SERVE: Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread. NOTES: Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick Stew was a restaurant platter for two prepared by Team USA Southeast for the IKA cold food competition at Frankfurt. Recipe By

: "Jessica A. Walton"

Yield: 2 servings

Page 224

BRAISED RABBIT IN REISLING WITH TOMATOES, RAPINI AND CREM

2

rabbits

1

marinade:

2

shallots; peeled and thinly sl

3

tablespoon

dijon mustard

1/2

cup

reisling wine

2 3

bay leaves tablespoon

1

chopped basil braise:

1

salt and freshly ground pepp er

1

flour

1/2

carrot; peeled and thinly sl

1

celery, thinly sliced

1/2

leek; thinly sliced

1/4

cup

1

cup

1 2

reisling wine half a split pigs foot

cup

1 4

chopped tomatoes, fresh or canned

or so rabbit or chicken stock garnish:

oz

12

blanched rapini red teardrop or cherry tomatoes, cu; t in ha

1/2

teaspoon

chopped garlic

1/4

cup

creme fraiche

Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2 loi Combine the marinade ingredients together and add the rabbit pieces. Marinate overnight. Save the bones for a stock. Braising the rabbit: Heat large frying pans with oil. Drain the rabbit piec and save the marinade. Set the loins aside. Season the legs and forearms with salt and pepper and sprinkle with flour. Sear on each side until browned. Put the pieces in a braising pan. Wipe out the frying pans, add a little more oil and cook the vegetables until golden. Deglaze with the wine. Add the vegetables and wine to the rabbit. Add remaining marinade, the tomatoes, pigs foot and enough chic stock to come 1/2 way up the meat. Braise 30-40 minutes or until the legs are tender. Rem the legs and set aside. Strain the braising juices. Sear the loin and slice on the diagonal into 1-inch slices. Reheat legs and forelegs in the braising juices. Meanwhile, heat a frying pan over high heat. Add olive oil and sear the rapini. Season with salt and pepper and cook 10 minutes. Add the tomatoes and garlic and cook an additional 5 minutes To serve, arrange a foreleg and a back leg on each of warm plates. Distribute the loin pieces around the legs and top with the rapini and tomatoes. Pour the sauce over t meat. Finish with a spoonful of creme fraiche. Note: Roasted red bliss potatoes are a nice accompaniment Yield: 1 servings

Page 225

BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS & TURNIPS

150

gm

prunes, seedless, d'agen

300

ml

wine, white

200

ml

brandy,

200

ml

armagnac.

1

small

cinnamon stick

-or- a good; one, -or-

2

rabbits, fresh, skinned and gutted.

1

salt

1

pepper

1

flour, for dusting.

200

ml

1

medium

3

oil onion, peeled. bacon rashers

1

medium

3

large

20

carrot, peeled and diced. garlic cloves, peeled and crushed. peppercorns, crushed.

100

gm

1

tablespoon

2

mushrooms, washed and sliced. herbs, mixed, fresh, chopped. bay leaves

1

clove

2

tablespoon

flour

750

ml

wine, shiraz, good, preferably hunt; er valley.

1

liter

stock, beef or veal

1

spinach dumplings [*]

1

buttered turnips [*]

1

parsley, chopped. [*] see separate; recipe-

Place the prunes and the white wine in a plastic container with a lid. Put the prunes in a microwave and cook on high for 5 minutes. Remove and pour in the brandy, add the cinnamon and replace the lid. Allow to stand for 1 hour. Chop the rabbits into four pieces each, making sure all the legs are separated. Season with salt and pepper and dust with flour, then brown the pieces in hot oil. Remove half the oil and saute the onion in the remainder, adding the bacon and the carrot, garlic and peppercorns when the onion is well coloured. Add the mushrooms, herbs, bay leaves and clove and saute a little more. Lightly dust the pan with 2 tablespoons of flour and roast for 2 minutes over a gentle heat. Add the red wine and the stock and stir until boiling. Remove any excess fat and place rabbit pieces in the liquid. Simmer with the lid on for 40 minutes, stirring occasionally. After 40 minutes test the legs, they should give a slight pressure. If not yet done, allow the rabbit to simmer for a further 10 minutes, then move the pot to one side of the stove. To serve, remove the rabbit pieces from the pot and place a portion on each plate. Spoon the sauce over. Surround with 3 to 4 SPINACH DUMPLINGS and 4 to 5 prunes. Serve with BUTTERED TURNIPS and sprinkle with a little chopped parsley to finish.

Page 226

from the menu of THE COTTAGE RESTAURANT, Hunter Valley, New South Wales, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 25 Feb 98

Page 227

BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS AND TURNI

150

gm

prunes, seedless, d'agen

300

ml

wine, white

200

ml

brandy,

200

ml

armagnac.

1

small

cinnamon stick

-or- a good; one, -or-

2

rabbits, fresh, skinned and gutted.

1

salt

1

pepper

1

flour, for dusting.

200

ml

1

medium

3

oil onion, peeled. bacon rashers

1

medium

3

large

20

carrot, peeled and diced. garlic cloves, peeled and crushed. peppercorns, crushed.

100

gm

1

tablespoon

2

mushrooms, washed and sliced. herbs, mixed, fresh, chopped. bay leaves

1

clove

2

tablespoon

flour

750

ml

wine, shiraz, good, preferably hunt; er valley.

1

liter

stock, beef or veal

1

spinach dumplings [*]

1

buttered turnips [*]

1

parsley, chopped. [*] see separate; recipe-

Place the prunes and the white wine in a plastic container with a lid. Put the prunes in a microwave and cook on high for 5 minutes. Remove and pour in the brandy, add the cinnamon and replace the lid. Allow to stand for 1 hour. Chop the rabbits into four pieces each, making sure all the legs are separated. Season with salt and pepper and dust with flour, then brown the pieces in hot oil. Remove half the oil and saute the onion in the remainder, adding the bacon and the carrot, garlic and peppercorns when the onion is well coloured. Add the mushrooms, herbs, bay leaves and clove and saute a little more. Lightly dust the pan with 2 tablespoons of flour and roast for 2 minutes over a gentle heat. Add the red wine and the stock and stir until boiling. Remove any excess fat and place rabbit pieces in the liquid. Simmer with the lid on for 40 minutes, stirring occasionally. After 40 minutes test the legs, they should give a slight pressure. If not yet done, allow the rabbit to simmer for a further 10 minutes, then move the pot to one side of the stove. To serve, remove the rabbit pieces from the pot and place a portion on each plate. Spoon the sauce over. Surround with 3 to 4 SPINACH DUMPLINGS and 4 to 5 prunes. Serve with BUTTERED TURNIPS and sprinkle with a little chopped parsley to finish.

Page 228

from the menu of THE COTTAGE RESTAURANT, Hunter Valley, New South Wales, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 25 Feb 98

Yield: 4 servings

BRAISED RABBIT IN WINE SAUCE

2 3/4

lb

rabbit; in serving pieces

1

cup

flour

2

tablespoon

butter

1 1/4

cup

chicken stock

1/4

lb

chopped pancetta (italian bacon)

1

tablespoon

olive oil

2

centiliter

garlic; crushed

1

cup

mushrooms; sliced

1/3

cup

dry red wine

2

tablespoon

parsley; chopped

1

teaspoon

dried marjoram

1

tablespoon

tomato paste

Season the rabbit with salt and pepper to taste. Place the flour in a bowl and dredge the pieces of rabbit in the flour. Pat off the excess flour, leaving a thin coating of flour on the meat. Heat a large frying pan and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a 6-quart casserole. Deglaze the pan with 1/4 cup of the chicken stock and add to the casserole. Heat the frying pan again and brown the pancetta until clear. Add the pancetta to the casserole. Heat the pan again and add the oil, garlic, and onion. Saute until the onion is tender. Add the mushrooms, saute 2 minutes, and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over every thing in the casserole. Bring to a simmer and cover. Simmer gently 35 minutes, turning the meat a couple of times. Turn off the heat and leave covered for ten minutes to allow the meat to relax. Add salt and pepper to taste if needed. Option: debone any leftover meat and sauce and use as a sauce for pasta. "The Frugal Gourmet Cooks Italian", Jeff Smith, 1993 Typos by Jeff Pruett Uncle Dirty Dave's Archives From: Dave Drum

Date: 02-03-04

Page 229

Yield: 2 to 4 svngs

BRAISED RABBIT IN WINE SAUCE - FGCI

2 3/4

lb

rabbit; cut into serving pieces

1

cup

flour

2

tablespoon

butter

1 1/4

cup

chicken stock

1/4

lb

chopped pancetta (italian bacon)

1

tablespoon

olive oil

2

centiliter

garlic; crushed

1

cup

mushrooms; sliced

1/3

cup

dry red wine

2

tablespoon

parsley; chopped

1

teaspoon

dried marjoram

1

tablespoon

tomato paste

: Season the rabbit with salt and pepper to taste. Place the flour in a bowl and dredge the pieces of rabbit in the flour. Pat off the excess flour, leaving a thin coating of flour on the meat. Heat a large frying pan and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a 6-quart casserole. Deglaze the pan with 1/4 cup of the chicken stock and add to the casserole. : Heat the frying pan again and brown the pancetta until clear. Add the pancetta to the casserole. Heat the pan again and add the oil, garlic, and onion. Saute until the onion is tender. Add the mushrooms, saute 2 minutes, and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over everything in the casserole. Bring to a simmer and cover. Simmer gently 35 minutes, turning the meat a couple of times. Turn off the heat and leave covered for ten minutes to allow the meat to relax. Add salt and pepper to taste if needed. Option: debone any leftover meat and sauce and use as a sauce for pasta. "The Frugal Gourmet Cooks Italian", Jeff Smith, 1993. William Morrow & Co. ISBN 0-688-07591-6. Typos by Jeff Pruett. From: Jeff Pruett Date: 12 Jan 97 National Cooking Echo Ä Yield: 2 to 4 svngs

Page 230

BRAISED RABBIT RAGU

2

frying rabbits; cut into

1

pieces

1

flour

1

salt and freshly ground

1

pepper

4

tablespoon

olive oil

1 1/2

cup

onions; chopped

1

cup

carrot; chopped

1/2

cup

celery; chopped

1

tablespoon

garlic; chopped

2

cup

tomatoes; chopped <>

2

cup

1 1

diced tomatoes in juice (canned)

tablespoon

1

fresh rosemary leaves chopped

2

teaspoon

fresh thyme

1/2

teaspoon

whole fennel seed

2 1/2

cup

hearty red wine

4

cup

1 1/2

oz

1 tablespoon

3

cup

1 tablespoon cup

1

slivered sundried tomatoes nicoise olives; pitted, sliced

teaspoon

1 4

wild mushrooms; thickly

(optional)

1 1

shallots; minced sliced

1 1/4

dried porcini, rehydrated coarsely chopped

2

2

rich chicken stock for the mushrooms--

grated lemon zest polenta; (recipe follows)

oz

gorgonzola cheese; cut bite size cubes

1

garnish--

1

fresh chopped basil leaves

"Braised Rabbit Ragu w/Wild Mushrooms Over Soft Polenta w/Gogonzola Cheese" Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tablespoons olive oil to an oven proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices. Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside. Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm. While braising liquid is reducing, prepare mushrooms. Add porcini,

Page 231 shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and season to taste with salt and pepper. Set aside and keep warm. Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately. Polenta: 1 quart chicken or vegetable stock, or water 1 cup coarse polenta corn meal 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Salt and freshly ground pepper In a heavy saucepan bring stock to a boil. Stir in polenta slowly to prevent lumps. Reduce heat to low and with a wooden spoon stir regularly to prevent polenta from burning. Continue stirring and cooking for 15 to 20 minutes or until polenta is tender. Stir in cheese, parsley and season to taste with salt and pepper. Serve immediately. If too thick, stir in a little more stock. Recipe by: JOHN ASH SHOW #JA9756 Yield: 6 servings

Page 232

BRAISED RABBIT WITH EGG NOODLES

1

teaspoon

salt

1/2

teaspoon

black pepper

1/4

cup

extra-virgin olive oil

2

medium

1

onions, halved lengthwise and then cut lengthwise

1

into inch slices

2

garlic cloves, finely

1

chopped

2

(4- by 1-inch) strips fresh

1

orange zest

1

(3- to 4-inch) cinnamon

1

stick

2

turkish bay leaves or 1

1

california

1/2

cup

2

cup

1

canned crushed tomatoes (from a 28-oz can)

1/2

cup

8

oz

1 1

dry red wine

water dried egg tagliatelle or egg fettuccine

tablespoon

1

chopped fresh flat-leaf parsley

1

special equipment:

1

deep 12-inch ovenproof

1

skillet with lid) or

1

5-qt wide heavy pot

Preheat oven to 350°F. Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate. Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer. Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more. While rabbit is braising, cook pasta in a large pot of boiling salted water until al dente. Drain pasta well in a colander and transfer to a large platter. Discard zest, cinnamon stick, and bay leaf from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.

Page 233

Cooks' note: Rabbit can be braised 1 day ahead and cooled, uncovered, then chilled, covered. Reheat on top of stove until hot. Gourmet May 2003 From: "Mignonne"
BRAISED RABBIT WITH POLENTA

1/4

cup

olive oil

1

large

onion; sliced

2

slice

bacon; diced

3

bay leaves

4

fresh sage leaves; chopped

1

teaspoon

4 1

fresh rosemary; chopped whole cloves

large

1

rabbit 3-4 lb; in serving pieces

1

; s&p

1 1/2

tablespoon

tomato paste

1

cup

dry white wine

2

cup

chicken stock; or canned

1

chicken broth

1

polenta (recipe follows)

In large casserole, heat olive oil; add onion, bacon, bay leaves, sage, rosemary, and cloves. Saute, stirring, until onion is wilted, about 4 minutes. Season rabbit pieces to taste. Add rabbit to casserole; brown lightly, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 min. Remove rabbit to a platter and keep warm. Strain sauce and return it to a clean pan. Bring it to a boil, and reduce for 5 min. Adjust seasonings. Pour sauce over rabbit, and serve with polenta. Adapted from Lidia Bastianich, Felidia, Manhattan New York Times, 10-29-97 From: Michael Loo Yield: 4 servings

Date: 08 Dec 97

Page 234

BRAISED STUFFED RABBIT LEGS WITH WALNUTS

4 1/2

rabbit legs cup

walnuts

2

cloves garlic

1/4

cup

extra virgin oil -- plus 4

1

teaspoon

fresh rosemary leaves --

1

chopped

1

tablespoon

2

medium

freshly ground pepper red onions -- in 1 dice

1/4 1/4

dried cup

dried apricots -- in 1/8

1

julienne

1

bottle

1

cherries

1

prosecco wine

Remove bones from rabbit legs and butterfly open. In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher twine. In a 10 to 12-inch saute pan, heat 4 tablespoons oil until smoking. Place rabbit legs in pan and saute on all sides. When fully browned, add onions, cherries and apricots and saute until softened, about 6 to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook 50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add 1/4 cup water at a time. Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve. Yield: 4 servings Recipe By

: Molto Mario MB1D20

From: Sue Recipes (Mailing List) Ä Yield: 1 servings

Date: 13 May 97 Mastercook

Page 235

BRAISED VENISON PEPPER STEAK

1 1/2

lb

1

venison steak shoulder or round steak

2

tablespoon

cooking oil

4

oz

can mushrooms

1

cup

water

1

beef bouillon cube

2

tablespoon

soy sauce

1

tablespoon

sugar

1/4

teaspoon

garlic salt

1/4

teaspoon

1

pepper green pepper, cut in strips

1 1/2

tablespoon

flour

1/4

cup

water

Marinate meat overnight, remove from refrigerator, cut steak into 1/4 inch thick strips, brown meat in cooking oil. Add mushrooms, one cup water, bouillon cube, soy sauce, sugar garlic salt, and pepper, Cover and cook five minutes. Add green pepper strips, cover, and cook an additional 3 min. Mix flour and 1/4 cup water, add to skillet and stir until thickened. Serve over noodles or rice. Serves 4 From: Helen ~0400 Yield: 4 servings

Date: Sun, 15 Feb 1998 22:44:55

Page 236

BRAISED VENISON WITH A BITTER CHOCOLATE SAUCE

4

9oz pieces of venison

1

shoulder

2

fl oz

oz sunflower oil

1

salt and freshly ground

1

black pepper

1

for the marinade:

1

bottle 750ml red wine

8

juniper berries, crushed

12

black peppercorns, crushed

2

bay leaves

1

sprig of fresh thyme

1

strip of orange peel

1

medium

1

large

1

carrot, diced onion, peeled and roughly chopped

4

garlic cloves, peeled

1

celery stick, chopped

1

for the sauce:

1

tablespoon

tomato puree

14

fl oz

oz water

1

tablespoon

redcurrant jelly

1 1/2

oz

bitter chocolate, grated

1

for the garnish (optional):

24

chestnuts, prepared and

1

cooked

Put the red wine in a pan and boil to reduce by one-third. Allow to cool down to room temperature. Place the venison in a large container and cover with the reduced wine and all the remaining marinade ingredients. Refrigerate and allow to marinate for 24 hours. Preheat the oven to 110C/225F/Gas1/2 . Drain the venison and the vegetables and pat them dry. Reserve the wine. In a non-stick pan, heat the sunflower oil until smoking and sear and colour both pieces of venison on all sides to a good deep brown. This operation will take about 10 minutes. Transfer the venison pieces to a cast-iron casserole. In the oil remaining in the non-stick pan, colour the vegetables and seasonings lightly, about 5 minutes, then transfer them to the casserole with the venison. Add the tomatopuree to the non-stick pan and cook for 1-2 minutes. Add the reserved red wine from the marinade, and bring to the boil. Pour over the venison, vegetables and seasonings in the casserole, and barely cover with the water. Season lightly with salt. Bring to the boil for 1 minute, skim, then cover with a tight lid. Braise in the preheated oven for 31/2 hours. Strain the juices into a large saucepan and reduce on full heat to about 300ml/10fl oz. Reduce the heat until the sauce barely simmers, then add the redcurrant jelly. Correct the seasoning and finally, whisk in the grated chocolate. Mix the venison and vegetables back into the sauce, and re-heat gently. Add the chestnuts if using. You

Page 237 may serve the venison from the casserole or transfer it to a nice serving dish. Serve to your guests. :by Raymond Blanc from Blanc Mange From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:01:47 ~0000 Yield: 4 servings

BRAISED WILD DUCK BREASTS

4

duck breasts; whole

4

bacon strips

1

teaspoon

dried parsley

1/2

teaspoon

dried thyme

1/2

teaspoon

1

marjoram salt

1

freshly ground coarse black pepper

1

bay leaf

1/2

cup

onion; coarsely chopped

10

oz

can mushrooms and juice

1/2

cup

sven's glogg*

1/2

cup

chicken stock

* A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 45 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. An original recipe by Jim Weller. Yield: 4 servings

Page 238

BRAISED WILD DUCK BREASTS IN A SPICED WINE SAUCE

4

duck breasts; whole, with ribs and back

4

bacon strips

1

centiliter

garlic; finely minced

1

teaspoon

dried parsley

1/2

teaspoon

dried thyme

1/2

teaspoon

1

marjoram salt

1

freshly ground coarse black pepper

1

bay leaf

1/2

cup

onion; coarsely chopped

10

oz

can mushrooms and juice

1/2

cup

sven's glogg*

1/2

cup

chicken stock

* A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 55 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. An original recipe by Jim Weller. Yield: 4 servings

Page 239

BRANDIED DUCK WITH PEPPERCORNS

2

(3-lb) wild ducks

2

large

1/4

cup

1

onions; chop coarsely minced parsley bay leaf

2

teaspoon

1

teaspoon

3

minced fresh thyme -ordry leaf thyme cloves garlic; minced

1/4

cup

pickled green peppercorn drained (o; r to taste)

1/3

cup

cognac

1 3/4

cup

dry red wine

1/4

cup

olive oil

1/2

lb

1

fresh mushrooms; sliced salt to taste

Cut duck in serving-size pieces & place in porcelain, stainless steel or glass baking dish. Add onions, parsley, bay leaf, thyme, garlic, green peppercorns, cognac & wine; stir to coat duck well. Let stand 4 hours at room temperature, turning pieces frequently. Then lift out & pat dry; reserving marinade. Heat oil in heavy skillet over high heat. Add duck & cook until evenly browned on all sides, turn as needed (usually takes 10-15 minutes). Add reserved marinade & mushrooms. Reduce heat to low, cover & simmer 1 hour or until duck is tender & leg joints wiggle easily. Season with salt. Makes 4 to 6 servings. TIME INCLUDES MARINATING 4 HOURS From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 240

BRASILEIRA PICADILLO

3/4

lb

ground ostrich

1/4

lb

lean ground pork

1/2

cup

raisins

1/2

cup

1

beef broth clove garlic, minced

1/2

scallions, finely chopped

1

teaspoon

salt

1/4

teaspoon

freshly ground black pepper

1 1/2

cup

stewed tomatoes

1

tablespoon

vinegar

1

small

hot pepper, finely chopped

1/4

teaspoon

1 1/2

ground cumin pinch of cloves

cup

blanched almonds, slivered

Soak raisins in heated beef broth. Heat 2 tbsp vegetable or olive oil in a saucepan and saute the garlic, scallions, ostrich and pork for five minutes. Add the remainig ingredients, except the almonds, to the broth. Simmer for 30 minutes. Add the meat mixture, stir in the almonds. Serve hot with rice. From: Scott Jones Yield: 1 servings

Date: Sun, 06-0

Page 241

BREAST OF PHEASANT UNDER GLASS

2

pheasant breasts

2

tablespoon

lemon juice

1/2

teaspoon

salt

1/2

teaspoon

pepper

3

tablespoon

butter

1

teaspoon

shallots; peeled, chopped

2

tablespoon

brandy

1/3

cup

dry white wine

1/3

cup

heavy cream

1

tablespoon

meat glaze dashes of cayenne

1

tablespoon

truffles or morels; cut into thin strips

2

tablespoon

mushrooms; thin strips

Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet. When butter foams, add breasts and suate 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet nad keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 T. lemon juice, the remaining T. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. Recipe from the Greenbrier Hotel. CHEF's NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique. Yield: 2 servings

Page 242

BREAST OF PHEASANT WITH ORANGE AND GINGER SAUCE

4

boned and skinned pheasant

1

breasts

6

oz

1 4

oz

1 1/3

thinly sliced fresh mozzarella thinly sliced prosciutto or other good ham

cup

1

mixed chopped herbs such as parsley, chives and/or

1

basil

1

salt and freshly ground

1

pepper

3

tablespoon

unsalted butter

1/4

cup

chopped shallots or green

1

onions

3/4

cup

chopped mushrooms

3

cup

rich chicken stock

1

cup

dry white wine

3/4

cup

fresh orange juice

2

tablespoon

chopped fresh ginger

3/4

cup

heavy cream

1

tablespoon

grated orange zest

1

drop

fresh lemon juice

Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and prosciutto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper. Fold each breast in half and skewer together. Set aside. Prepare the sauce by sauteing the shallots and mushrooms in 1 Tbs of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste. Keep warm. Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around. Yield: 4 servings SOURCE: John Ash Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #JA9759 From: Dave Drum National Cooking Echo Ä Yield: 1 servings

Date: 11 May 97

Page 243

BRENDA'S BARBECUED BEAR

3

lb

1

bear steak, cut 1/2 inch thick

1

slice

salt pork, cut up

1

cup

catsup

1/3

cup

steak sauce

2

tablespoon

1

tarragon vinegar onion, diced

1

habanero peppers, stem

1

removed and chopped

1

tablespoon

lemon juice

1

teaspoon

salt

1

teaspoon

black pepper, course ground

1

tablespoon

chili powder

1/2

teaspoon

ground cayenne pepper

Trim all fat from bear steak and cut into 6 inch strips. Sear meat on all sides with salt pork in a heavy frying pan. Place meat in casserole dish/pan. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat, cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender. From: "Brenda Brown Starling"
BRIAN'S VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE

85 2 3

g/3oz venison steak tablespoon

olive oil spring onions, chopped

4

mushrooms, chopped

1/2

beef stock cube

1

glass of red wine

Preheat the oven to 220C/425F/Gas 7. Preheat a small frying pan and a medium frying pan. Take the venison steak and bash it flat using a meat mallet or rolling pin. Heat a little olive oil in the small frying pan. Add the venison and fry for 2 minutes, either side. Transfer to the oven for 6-8 minutes to complete cooking. Heat the remaining oil in the medium frying pan. Add the spring onions and mushrooms and saute for 3 minutes. Crumble in the beef stock and add the red wine. Turn up the heat to reduce and thicken the sauce. If the sauce is too thick or the flavour too intense, add a little boiling water. Remove the venison steak from the oven. Place on a serving plate. Pour over the mushroom and red wine sauce and serve. :by Brian Turner from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:43

Page 244 ~0000 Yield: 4 servings

Page 245

BRISKET, PORK LOIN, VENISON ROAST AND BOLOGNA

1

tablespoon

rosemary

2

teaspoon

ground sumac berries

1

teaspoon

dried orange peel

2

teaspoon

tarragon

2

teaspoon

basil

With the temperature skyrocketing into the 40s last weekend (back to 4 inches of snow tonight), It was time to do some smokin'!!! Put on a 10# brisket with Cookie's Dry Rub, a 5# pork loin with Eastern Carolina Rub (both from the archives). Also put on two 2# venison roasts and 5# of venison ring bologna. The brisket went on first. I had planned on spiking the temp to bring the brisket up to 165 quicker, but fighting a windy 30 to 40 degrees, I had no chance. Once I settled in at 220, I put in the venison roasts and the pork loin. The pork loin internal temp was still 35 degrees after two days of thawing in the fridge...oh well. For the venison roast, I wanted to try a unique rub. I wanted a smoked flavor, but didn't want a rub that would overpower the venison flavor. I came up with the following: Pat's Venison Rub This turned out great but wasn't quite right. The sumac berries were awesome! They have a tart but mild flavor. I found out about these while perusing a Penzey's catalog (1-414-574-0277). Bought them out of curiousity and use them regularly now. The rub does need another flavor though, I think I could get rid of the basil. Next time I'll try a little coriander or thyme and some white pepper. I also plan on creating a version of this rub for chicken. I smoked all this using 70% cherry and 30% hickory. This worked great for the venison and brisket but hickory is still king for pork. The brisket and the pork butt reached 165F after 5 hours. The venison roast was pretty flat and after 3 hours, it was done. Didn't use any mop or auxiliary fat, just straight up smoked it. Once piece, which came from a yearling doe, was melt-in-your melt tender. I was moaning and groaning eating this one. The other venison roast came from an old nag of doe. She was so big we were calling her doezilla. While this old bitch was certainly tasty, she was considerably tougher than the yearling.. After this side by side comparison, I think I'll start aiming for the little ones. You can have your old mossy horned, shoe leather tough, only good for sausage bucks. I guess you could say the one I shot was "good eatin' size". The ring bologna was split lengthwise and thrown on for about 1.5 hours. Tasty! After 11 hours, a neighbor said he was having a bonfire, and not

Page 246 wanting to miss a party, put put the brisket in the oven at 200F, tore off a bunch of pork for the neighbors, and brought a 12 pack to the festivities. After 6 hours in the oven, I stumbled home turned off the oven. I cut the brisketdown the center and it just oozed with juice. I usually trim the fat cap a little but this time I left the whole thing intact. I have to say that this was the best brisket I've ever smoked. The texture was perfect. Tender and juicy. The rub wasn't so great. I won't use it again. The pork loin was fantastic as well. I really like the rub I used. I think I use that again. Pat Lehnherr Pat's Venison Rub: From: "Pat/Cheryl Lehnherr"

Date: 24 Mar 97 Bbq Mailing

List Ä Yield: 1 servings

BROILED SQUIRREL

2

squirrels

1/4

teaspoon

1

teaspoon

pepper salt

4

tablesppons melted bacon

1

fat

This is by far the simplest way to prepare squirrel, and it can be done either on the camp stove or on the trail. Skin and clean the squirrels. Wahs and pat dry. Cut in half lengthwise and remove the head. Rub the squirrels with salt and pepper. If in camp, place the halved squirrels on a broiling rack and brush with the bacon fat. Broil eight inches away from heat for 30 minutes. Baste every 5 minutes with bacon fat. If on the trail, spear the whole squirrel on a stick and put it in front of the camp fire, basting and turing the stick occasionally for at least 45 minutes. A few apples on a stick propped in front of the fire will complement this dish very well. ~ From "Wilderness Cooking: A unique illustrated cookbook and guide for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings

Page 247

BROILED VENISON

6

1/2 thick slices venison fillet or; haunch

1

bacon fat or lard

1

for rubbing

1

pepper sauce for veal

1

or venison to serve

1

basting sauce:

1 1/2

cup

red wine

3

tablespoon

oil

1/8

teaspoon

1

ground ginger salt and black pepper

The syde of a dere of hie grece. Wesch hem, do hem on a broch. Scotch hem ovyrtwarte & ayenne crosswyse in the maner of losyngys in the flesch syde. Rost hym; take redde wyn, poudyr of gynger, poudyr of pepyr & salt, and bast hit till hit be thorow. Have a chargeour undyrneth & kepe the fallyng, and bast hit therwith ayene. Then take hit of & smyte hit as thu lyst & serve hit forth. Venison fillet was the most prized cut. It might be scored in lozenge shapes with a knife point or parboiled and larded with salt pork before being spit-roasted whole. Modern farmed venison, however, seems to be tenderised better by being marinated. Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 2-3 hours; elderly meat will need longer. Pour off the sauce into a jug when you are ready to cook. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Thread the slices on skewers or lay them on a greased grill grid. Heat the grill to medium-high and grill the meat like steak until medium-rare or well done, as you wish. (For well-done meat, reduce the temperature after searing both sides and cook slowly.) Baste the meat with the reserved basting sauce while cooking and turn it once using a fish slice; do not prod it with a fork. When done, transfer the slices to a warmed serving platter, and serve at once, with the hot Pepper Sauce in a sauce boat. from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" From: Tiffany Hall-Graham Date: 05-27-94 From: Ian Hoare Cooking Echo Ä Yield: 6 servings

Date: 29 Dec 96 National

Page 248

BROILED VENISON CHOPS

1

venison

Brush chops with olive oil. Season with salt and pepper. Sear under hte broiler for 15 seconds on each side. Brush chops again with olive oil and broil 2 to 3 minutes on each side. Recipe by: Old-Time New England Cookbook From: Cora Sipe Yield: 1 servings

BROILED VENISON TENDERLOIN

2

whole venison tenderloins,

1

about 1 1/4 lbs

1 1/4

teaspoon

garlic salt

1/2

teaspoon

pepper

2

tablespoon

soy sauce

1

tablespoon

ketchup

1

tablespoon

vegetable oil

1/4

teaspoon

crushed oregano

Mix all ingredients except tenderloins in large container. Add meat, cover, and marinate four hours in refrigerator. Remove tenderloins from marinade. Briefly sear both sides over hot coals or under broiler. Continue broiling until desired doneness is obtained. Remove from heat, slice thinly and serve while hot. Serves 4-6 From: Helen ~0400 Yield: 4 servings

Date: Sun, 15 Feb 1998 22:44:55

Page 249

BROILED VENISON WITH CORBIN STEAK SAUCE

2

tablespoon

butter, or margarine

1/2

cup

white wine, dry

1/4

teaspoon

garlic powder

1

tablespoon

worcestershire sauce

1

teaspoon

paprika

1/2

teaspoon

mustard powder

2

drop

tabasco sauce

1

teaspoon

lemon juice,fresh

1/2

teaspoon

salt

1/4

teaspoon

pepper,black, fresh ground

2 1/2

lb

venison steaks

Melt butter in saucepan over low heat; stir in remaining ingredients & mix well. Bring sauce to boil & remove from heat. Place venison steaks on broiler pan, brush with sauce, & broil fro 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously. Recipe By : Wild Game & Fish Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 19:16:41 -0500 From: Randee Fried Yield: 1 servings

BROILED/GRILLED CARIBOU STEAKS

6

1/2 thick caribou steaks

1

bacon fat or lard

1

basting sauce:

1 1/2

cup

red wine

3

tablespoon

oil

1/8

teaspoon

ground ginger

1

dash

1

hot pepper sauce salt and black pepper

Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it

Page 250 once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat. Yield: 6 servings

BROILED/GRILLED CARIBOU STEAKS > REVISED

6

1/2 thick caribou steaks

1

bacon fat or lard

1

basting sauce:

1 1/2

cup

red wine

3

tablespoon

oil

1/8

teaspoon

ground ginger

1

dash

hot pepper sauce

1

salt and black pepper

Combine all the basting sauce ingredients and soak the meat slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once. The remaining marinade can be brought to a boil in a small sauce pan and served as a sauce at the table if desired. Jim Weller Yield: 6 servings

Page 251

BROKEN ARROW RANCH ANTELOPE WITH ACHIOTE-HONEY GLAZE, By: Chef Dean Fearing 47

ounce

antelope filets

12

ounces

panhandle vegetable stew (recipe fo; llows)

4

ounces

chili-apple tequila chutney (recipe; follows)

4 1 1/2

ounce

pecan tortillas (recipe follows)

4

avocado

fans, medium size

4

ounces

vegetable oil

1/2

tablespoon

salt

1/2

tablespoon

pepper homemade pecan tortillas

1 cup all purpose flour 3 ounces toasted and ground pecans 1 teaspoon salt 8 ounces warm water Chili-Apple Tequila Chutney 3 ounces whole butter 2 apples, peeled and diced 1 teaspoon small diced ginger, peeled 1 ounce brown sugar 2 teaspoon chili powder 3 ounces tequila 12 ounces apple cider salt and lime juice to taste Panhandle Vegetable Stew 4 ounces diced country smoked ham 1 ounce olive oil 1 medium onion, peeled and diced 3 garlic cloves, minced 2 celery stalks, peeled and diced 2 ounces roasted corn kernels 1 1/2 ounces cuitlacoche (corn mushrooms) 1 large tomato, diced 1 teaspoons chopped fresh cilantro 1 cup brown sauce

Season antelope filets with salt and pepper. Heat oil in a large ovenproof sauté pan over medium-high heat until small wisps of smoke appear. Carefully place antelope in pan, with the side to be presented down. Cook for 3 minutes or until crusty and brown. Turn antelope and drain oil off and glaze each side with Achiote-Honey Glaze. Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach desired temperature of doneness. Remove pan from oven and place antelope on warm platter until ready to serve. Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four hot serving bowls. Then slice 3 thin slices of antelope; make sure to leave the remaining part whole. Place the whole piece on top of the vegetable

Page 252 stew in the center of the serving bowl. Then place the sliced meat against and around the whole piece. Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in half, then roll-up each piece forming a cone. Place two cones against the antelope and spoon the Apple Chutney between the antelope and the tortillas. Place the avocado fan in the middle of all components sticking out and garnish with cilantro sprig. Repeat and serve immediately. Preparation: tortilla In a Hobart mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky. Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas. Preparation: chutney In a heavy sauté pan, place whole butter. When lightly starts to smoke, add diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili powder, tequila and apple cider. Cook for 15 more additional minutes or until apple cider has reduced completely. Season with salt and lime juice to taste. Preparation: stew Heat olive oil in a sauté pan over medium-high heat. When oil starts to lightly smoke place ham and cook for 1 minute until lightly crispy. Then add onion, garlic, celery, corn kernels, and cuitlacoche. Cook for 2 minutes and add tomatoes, fresh chopped cilantro and brown sauce and cook stew for 3 more additional minutes. Finish with salt and lime juice to taste. Serve hot. Yield: 4 servings

Page 253

BROPHY'S ROAST OPOSSUM

1

young possum

2

teaspoon

4

large

1 1

salt red chili peppers, seeded, chopped

large

onion, chopped

6

peppercorns crushed in a

1

mortar

8

strips fatty bacon

6

medium

4

large

1

sweet potatoes or yams, peeled and sliced 1/2 inch thick

The best possum is a fat one (taken in freezing weather), but its fat should be boiled off. Parboil the meat in salt water for about 1 hour and pour off and skim the fat continually. Finally, drain entirely before roasting. NOTE: In dressing possum, do not overlook the glands beneath the front legs and at the small of the back; if not removed, the animal will be unappetizing. Do not skin, but dip in scalding water and pull out the hairs, then wash and scrub the skin. Put possum in lg. kettle with water to cover. Add salt, red peppers, and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put meat in a roasting pan. cover with bacon strips. Continue cooking kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour this over the meat and roast in preheated 350 degree oven for 30 min., basting every 10 min. Arrange potatoes or yams around the meat and continue to roast 30 min. more or until meat is tender and potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN 087140-595-4 From: [email protected] Yield: 4 servings

Page 254

BROPHY'S ROAST RACCOON

1

raccoon (4-5 lb.), dressed

1

whole, all fat removed

4

large

2

cup

4

green apples, quartered beef or chicken stock wide strips fat salt pork,

1

cut 1/4 inch thick

4

medium

onions, peeled

2

tablespoon

instant minced chives

2

tablespoon

chopped fresh parsley

1

tablespoon

1

instant flour salt, pepper to taste

Raccoon is good only when caught in cold, freezing weather. To prepare it for roasting, remove all fat and the scent glands along either side of the backbone and in the small of the back, as well as under each front leg. Soak it in cold water for at least 3 hours, drain and parboil in water for at least 1 hour. If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in cavity and skewer together or sew up. place breast side down in roasting pan. Add stock and cover meat with the fat strips. roast slowly in a 325 degree oven until tender (about 2 1/2 hours), basting every 30 min. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep warm. Skim excess fat from pan juices and add chives, parsley, and flour. Stir over medium heat till thickened and serve on side as gravy. Serves 6-8 Serve with: baked yams or candied sweet potatoes. Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN 087140-595-4 From: [email protected] Yield: 4 servings

Page 255

BROWN SUGAR VENISON

1

thin strips of venison

1

oil

1

salt and pepper, to your

1

taste

1

brown sugar

1

butter

For a good tasting venison. Slice of some thin strips of venison.Heat a little oil in a frying pan. Very little.put in strips of venison . Do not season yet.. Brown on one side. Turn over and add a little butter .turn fire down..sprinkle with a little salt and pepper, to your taste.. Now a little brown sugar.And let it melt on meat, turn and do the same on the other side with little brown sugar.. Do not let it cook to long..or the brown sugar will turn the meat like candy.. My family can't get enough of this venison. enjoy.... Marge From: [email protected] Yield: 4 servings

Date: 02-07-03

Page 256

BRUNSWICK STEW #3

2 2

rabbits lb

4

venison potatoes, diced

1/2

cup

butter

16

oz

lima/butter beans, can

1

can

2 1

okra (if available) bay leaves

teaspoon

4

peppercorns squirrels

4

onions, med, diced & sauteed

8

cup

broth (from parboil)

8

oz

cream style corn

2

can

tomatoes

2

tablespoon

worcestershire sauce

2

teaspoon

salt

1

teaspoon

red pepper, dried

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63 Yield: 1 servings

Page 257

BRUSSELS RABBIT

3

lb

1

rabbit; cut into 12 pieces

2 1/3

cup

light beer

1/3

cup

flour

1/4

lb

prunes

2 4

onions tablespoon

1

butter bouquet garni

1

for the marinade

1

onion

1

sprig rosemary

2

bay leaves

1/2

cup

wine vinegar

1

salt and freshly-ground

1

black pepper

Make the marinade: Combine the chopped onion, rosemary, bay leaves and vinegar with 2/3 cup of water. Grind in some pepper and mix well. Put the rabbit in a dish and pour the marinade over. Put into the refrigerator to marinate for at least 1 hour, turning the rabbit pieces frequently. Remove the rabbit from the marinade and drain well. Strain the marinade through a fine sieve. Salt and pepper the rabbit pieces, then roll them in the flour, keeping aside 1 tablespoon. Put the prunes in a small bowl and add enough beer to cover. Leave to soak for 10 minutes. Peel and slice the onions. Brown the rabbit and onions in the butter. Add the strained marinade, the bouquet garni, and the rest of the beer. Bring to the boil, cover, and cook gently for 1 hour. Add the prunes and soaking liquid, and the reserved tablespoon of flour. Stir well and cook for another 30 minutes. Check with a knife that the meat is cooked: it should come away from the bones easily. Recipe by: Grand Livre de la Cuisine d'aujourd'hu From: Alan Zelt
Page 258

BUCKSKIN CHILI*

5

lb

venison, boneless

1/2

lb

bacon

2

cup

beaujolis red wine

1

teaspoon

angostura bitters

4

tablespoon

cumin (fresh ground)

3

tablespoon

3

tabasco sauce garlic cloves (minced)

2 1/2

cup

tomato sauce

1/2

cup

tomato paste

2 1/2

cup

3

stewed tomatos chopped jalapeno peppers minced

2

med. onions chopped

1/2

cup

mushrooms chopped

3

tablespoon

dried red pepper flakes

1/2

teaspoon

allspice

1

teaspoon

mexican oregano(optional)

2

tablespoon

dried crushed anchos

1 1/2

teaspoon

salt

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. Origin: The chili pot of Don Houston Yield: 8 servings

BUFFALO

info A single buffalo bull provides 700 kilograms of meat. Traditionally buffalo was eaten fresh, roasted or boiled in a skin bag with hot stones, a process that produced a rich, nutritious soup.

Page 259

BUFFALO AND BEANS

1/4

cup

1

vegetable oil green pepper, chopped

1

red pepper, chopped

2

cup

mushrooms, sliced

4

medium

onions, sliced

1 1/2

lb

lean beef, ground

1 1/2

lb

buffalo meat, ground

28

oz

kidney beans (2 cans)

28

oz

2 1/4

tomatoes crushed or stewed cloves garlic, crushed

cup

1

chili powder spices & herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12. One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93 Yield: 12 servings

Page 260

BUFFALO CHILI

1/4

cup

sunflower oil

6

lb

ground buffalo meat

1/2

cup

flour

3

cup

water

1/4

cup

minced garlic

3/4

cup

green bell pepper

3/4

cup

red bell pepper

1/2

cup

green chili peppers

3/4

cup

jalapeno peppers

5

cup

3

tomato sauce diced onions

1/2

cup

beef broth

1/2

cup

paprika

1/2

cup

chili powder

6

tablespoon

ground cumin

1

teaspoon

cayenne pepper

1/2

teaspoon

black pepper

1/2

teaspoon

white pepper

4

teaspoon

salt

2

tablespoon

oregano

2

teaspoon

dried chilies

Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour. Recipe By

:

Yield: 36 servings

Page 261

BUFFALO CORN BREAD

2

lbs.

ground bison/buffalo (90-95% lean)

1

lg.

onion

1

can

rotel diced tomatoes

1

can

corn

1

can

ranch style beans

2

boxes

2

jiffy corn bread mix eggs

2/3

cup

milk

1/4

cup

syrup spices:

black pepper comino/cumin season salt garlic powder cayenne pepper (if desired for extra hot temp)

This is a dish that I came up with. I do not measure spices so I can really say how much of each one. I just sprinkle them to cover the browning meat. So here we go :-) Pre-heat oven to 350* Put meat & onion in skillet to brown lightly. Onion will add moisture to the lean meat since the fat content is low in bison. As it browns add the desired amounts of the spices so it cooks in well. DO NOT OVER COOK!! Just before browning is complete, add Rotel, corn & beans. Then simmer while preparing the corn bread. Mix corn bread, eggs, milk & syrup. Put cooked meat mixture into lg. glass/corning ware baking pan.( 10X12 or 9X13 ) Add cornbread mixture to the top. Bake at 350* for approx. 20 min or until cornbread is done. Left-overs reheat well in the microwave Yield: 8 - 10 servings

Page 262

BUFFALO FILETS

6

buffalo filets (6 oz ea)

1

cup

demi-glaze

1/4

cup

sherry

1/3

cup

heavy cream

1/4

cup

red currant preserves

Broil filets. Heat glaze in pan. Add sherry & reduce by half. Add cream & preserves & simmer 3 minutes. Serve over meat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings

BUFFALO FILETS

1

x

no ingredients

6 Buffalo filets (6 oz ea) 1 c DEMI-GLAZE 1/4 c Sherry 1/3 c Heavy cream 1/4 c Red currant preserves Broil filets. Heat glaze in pan. Add sherry & reduce by half. Add cream & preserves & simmer 3 minutes. Serve over meat. ftp://ftp.idiscover.co.uk/pub/food Yield: 1 servings

Page 263

BUFFALO FILLET WITH HONEY ROASTED VIDALIAS

1

yellow pepper salsa:

2

yellow peppers -- seeded and

1

minced

1/2

red onion minced

1

yellow tomato -- seeded and

1

minced

1/2

teaspoon

coriander -- minced

1/2

teaspoon

orange juice

1/2

teaspoon

1

honey salt and pepper to taste

1

red pepper sauce:

1

red pepper -- seeded and

1

chopped

1/4

onion -- chopped

1

chipotle in adobo sauce

1

teaspoon

4 4

cider vinegar fillets -- ten ounces each

large

1

vidalias -- peeled and cored

3/4

lb

2

lb

sugar snaps -- clipped enoki mushrooms -- broken

1

apart

1

lb

carrot -- julienne

1/2

lb

spinach -- sauteed with

2

tablespoon

honey

1

tablespoon

peanut oil

1

garlic, salt and

1

pepper

In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour. In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve. Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce. Recipe By

: Cooking Live Show #8889

From: "Angele And Jon Freeman" Recipes (Mailing List) Ä

Date: 31 May 97 Mastercook

Yield: 1 servings

Page 265

BUFFALO FILLET, VIDALIAS, SUGAR SNAP PEAS, ENOKI MUSHROOM

2

yellow peppers, seeded and

1

minced

1/2

red onion minced

1

yellow tomato, seeded and

1

minced

1/2

teaspoon

coriander, minced

1/2

teaspoon

orange juice

1/2

teaspoon

1

honey salt and pepper to taste

1

red pepper sauce:

1

red pepper, seeded and

1

chopped

1/4

onion, chopped

1 1

chipotle in adobo sauce teaspoon

4

cider vinegar (10-ounce fillets)

4

large

vidalias, peeled and cored

3/4

lb

sugar snaps, clipped

2

lb

1

enoki mushrooms, broken apart

1

lb

carrot, julienne

1/2

lb

spinach, sauteed with garlic

1

salt and pepper

2

tablespoon

honey

1

tablespoon

peanut oil

In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour. In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve. Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Yellow Pepper Salsa: From: Sylvia Steiger Cooking Echo Ä Yield: 1 servings

Date: 07 Jul 97 National

Page 266

BUFFALO FLANK STEAK

1

lb

buffalo flank steak; well trimmed

2

tablespoon

butter

1

tablespoon

flour

1

salt & pepper

1

; water, boiling

1

teaspoon

parsley flakes; or

2

teaspoon

parsley; freshly chopped

Melt the butter in a heavy frying pan. Dust the steak with flour and brown well. Add enough boiling water to just cover the meat. Cover and cook very slowly, until the meat is fork tender. Remove to a warm platter, season with salt and pepper. Sprinkle with parsley. Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices. Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender. Watch carefully that it does not become dry. Yield: 2 servings

BUFFALO HAM

12

lb

buffalo- roast

1

gal

water

1/2

cup

rock salt

1

cup

morton's tender quick salt

8

tablespoon

liquid smoke

Soak roast in the water solution for 12 hours. Make sure it's covered with the brine. Drain half the brine off and bake 12 to15 hours at 200foven, Kay Butterfield Beloit, Kansas From: "Joyce" <[email protected] rel="nofollow"> From: Glen Jamieson Yield: 4 servings

Date: 03-03-03

Page 267

BUFFALO HUMP CHILI

3

lb

3

ground bison poblano peppers; fresh

2

medium

onions

30

oz

rotel tomatoes; diced (3 can

4 1/2

tablespoon

new mexico chile powder

1 1/2

teaspoon

ground cumin

1 1/2

teaspoon

paprika

3

cl garlic

1

fresh lime

Recipe by: Wayne Preston Allen. I found the bison at a health food store - that's a good bet for you, too. The New Mexico chili powder might be had from one of a number of mail-order resources if you don't have a local source. The Rotel tomatoes are hot, so you can substitute regular tomatoes to cool it a little (but it's gonna be hot anyway!) Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving. You're really gonna be surprised! From: John Hartman Cooking Echo Ä Yield: 1 servings

Date: 12 Dec 96 National

Page 268

BUFFALO JOE

1 1/2

teaspoon

1

light olive oil with a dash toasted sesame oil --

1

divided

3/8

teaspoon

salt -- divided

3/8

teaspoon

freshly ground black pepper

1

divided

8

oz

1

medium

2

onion, whole -- chopped peeled garlic cloves --

1 2

buffalo sirloin steak

bashed and chopped medium

whole carrots -- chopped

2

stalks celery -- chopped

1

whole green bell pepper --

1

seeded and chopped

16

medium

1

teaspoon

1 1

whole mushrooms -- chopped greek islands ethmix -- (see recipe)

tablespoon

1

wild mushroom powder (optional)

1

cup

2

cup

1

no salt added tomato sauce de-alcoholized cabernet sauvignon wine

1

teaspoon

low sodium tamari

1

tablespoon

arrowroot mixed with

2

tablespoon

de-alcoholized cabernet

1

sauvignon(slurry)

4

whole wheat hamburger buns

Brush 3/4 of the oil on a plate and sprinkle 1/3 of the salt and 1/3 of the pepper over the oil. Rub the steak through the seasoned oil on both sides. Heat a large, high sided skillet over high heat until it’s very hot. Brown the meat for 2 minutes on each side and remove from the pan. Turn the heat down to medium, pour in the remaining oil and cook the onion until it begins to wilt, about 2 minutes. Add the garlic, cook for 1 minute, then add the rest of the chopped vegetables. Sprinkle with the spice mix, the remaining salt, the remaining pepper, and the wild mushroom powder. Stir the seasonings into the vegetables and cook for 2 minutes. Cut the browned meat into 2 inch (5 cm) chunks and drop into a food processor. Pulse a few times to chop the meat coarsely, as it is very tender and doesn't need to be finely ground. Add the chopped meat to the simmering vegetables and cook for 5 minutes. Pour in the tomato sauce, wine, tamari, and slurry, and bring back to a boil. Turn the heat down to simmer to keep warm. Toast the hamburger buns in a toaster or oven broiler. TO SERVE 4 PEOPLE: Spoon the Buffalo Joe over the toasted buns on

Page 269 each of 4 hot plates. Arrange Steamed Mixed Greens (see recipe) on the side. Recipe By: Copyright © 1996 by Kerr Corporation From: Michael Loo

Date: 09 Oct 99

Yield: 4 servings

BUFFALO MEATBALLS

2

c.

grated raw potato

1 1/2

lb.

of ground buffalo

1/2

c.

chopped onion

1

clove

of garlic, minced

1

tsp.

salt

1/2

tsp.

pepper

1/4

c.

2

milk eggs

3

c.

water (divided)

2-3

T.

cornstarch

2

c.

sour cream

1

tsp.

pepper

Combine the first eight ingredients. Shape into 1 1/2' balls and brown slowly. Add 1/2 cup of water. Cover and simmer 20 minutes. Remove meatballs. Stir in cornstarch then remaining water. Simmer to thicken. Reduce heat, stir in sour cream and dill, add meatballs. Heat, do not boil.

BUFFALO MEDALLIONS

4

2 oz. buffalo medallions

1

cut from tenderloin

1

tablespoon

1

butter jigger jack daniel's whiskey

1/4

cup

reduced veal stock

2

teaspoon

heavy cream

1

salt & pepper to taste

In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions. Source: N.A.H.C. Wild Game Cookbook Author: Mark Schultz, Bronson TX Yield: 2 servings

Page 270

BUFFALO MOZZARELLA ROLL (APPETIZER)

3

lbs

buffalo (fresh) mozzarella cheese (; with packing milk)

6

to

8 oz. sundried tomatoes in olive oi; l (drained)

1

can

kalamata olives

5

to

6 cloves garlic

1

bunch

fresh basil

2

tablespoon

balsamic vinegar tools food processor parchment paper double boiler rolling pin jelly roll pan

Place the packing milk and the mozzarella cheese balls into a large bowl on top of a pan of simmering water (double boiler) to heat (melt/soften). While the cheese heating seed and chop (mince or dice) the Kalamata Olives and set aside. Drain the oil from the sundried tomatoes and process with the garlic and balsamic vinegar to a fine mince and set aside. Chiffanade or mince the basil leaves and set aside. Watch the mozzarella as it heats and cut the softened pieces with a wooden spatula to expose the still cool centers of the balls, and turn or fold. The object is to heat all the cheese to a very soft consistency but not fully melted. I estimate this was about 160 to 170 degrees. When the cheese is soft and there are no hard clumps pour off as much milk as possible, and pour the cheese into the parchment lined jelly roll pan. Put another piece of paper on the top and roll out with the rolling pin or press with your palm to an even thickness about 1/8 to 1/4 inch. If you have to, pour off any excess milk. At this point you need to work quickly - with a pastry spreader or spatula spread the garlic-tomato mixture, leaving about 2 inch on the end without the mixture, sprinkle the olives and the basil over the tomato mixture and give it a nice grind of pepper. Pull up the end of the parchment paper and begin rolling the cheese into a log (I roll from the longest side). Roll as tightly as possible and mold (squeeze) the ends shut. (more milk or oil may run out). Place the roll seam side down, cover with plastic and store in the fridge overnight on the jelly roll pan. You want to keep it on a flat surface. When fully set slice into 1/2 inch slices and serve. Remember this is a soft cheese and you will need a very sharp knife. Caution this log will be somewhat soft just as the cheese is. If you are transporting it wrap it in double foil as it is delicate. NOTE: Since the recipe called for a spread of tomatoes and garlic, then spreading chopped olives and basil over the tomato mixture, I decided for

Page 271 convenience to mix all those ingredients into a single (quite thick) paste, which I then spread over the cheese. I called this mix a tomato and olive pesto, cause I thought most folks would understand that easily enough. As for heating the cheeze, I used a probe thermometer, and when the cheese mixture was about 145 to 148F, I figured it was ready to spread. This was just about the edge my ability to withstand the heat on my fingers (as I had my fingers in the bowl with the cheese and milk, trying to find any cold lumps of cheese). Because there is some concern about having to work fast when rolling the cheese, I put the jelly roll pan into a 200F oven while the cheese was melting, so when I rolled it out, it wasn't on a cold pan. I think this helped quite a bit, as I didn't have any problem with the cheese getting to firm while rolling. My main issue was getting the cheese in a even thickness, as I ended up with a couple of thin spots, but proceeded with spreading the 'pesto' mixture anyway.

BUFFALO MOZZARELLA WITH FIGS AND BLACK-TRUFFLE HONEY By: Vue, Cleveland recipe Executive chef Gregg Korney shapes heated buffalo milk curd into balls of mozzarella. He slices the cheese and tops it with deep-fried sage leaves, toasted pine nuts, a drizzle of black-truffle-infused honey and quartered figs.

BUFFALO PEMMICAN

1 16

buffalo lb

choke cherries

Take one buffalo. Skin. Cut the meat in thin strips and sun-dry on racks (takes several days to dry). When meat is dry, pound it into a coarse meal. Set aside. Break and boil bones of buffalo. Skim off fat and extract the marrow from the bones. Render all fat from buffalo in cauldron (or in hide-lined pit in ground with hot stones). Pound choke cherries into coarse meal. Retain seeds and skins. When buffalo fat becomes liquified, add meat, fat, and cherries. Place mixture into bladder or water-tight skin containers (parfleches) and seal (sew shut). NOTE: This mixture has been know to last for as long as 80 years! From: "Anita Bautsch"
Page 272

BUFFALO POT ROAST

2

lb

1

teaspoon

1

boneless buffalo chuck roast vegetable oil salt and pepper

1

onion

1

; quartered

16 10 3/4

baby carrots oz

1

condensed cream of mushroom soup

4

cloves garlic

1

; minced

2

tablespoon

chopped fresh parsley

In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat. From: Duckie <[email protected] rel="nofollow"> From: Glen Jamieson

Date: 03-17-03

Yield: 4 servings

BUFFALO POT ROAST

1

(3

to 4 lb.) buffalo pot roast

1

teaspoon

kitchen bouquet

1/2

teaspoon

lemon juice

1/4

teaspoon

hot liquid pepper seasoning

2

teaspoon

salt

2

tablespoon

cooking oil

1/4

cup

2

hot water onions, sliced

Place roast in shallow bowl. Combine seasonings and pour over meat. Marinate for 30 minutes. Drain meat (save marinade) and brown in oil. Add water, marinade and onions. Cover and simmer for 2 1/2 to 3 hours or until tender. Yield: 6 servings.

Page 273

BUFFALO PRIME RIB

8

lb

4

roast cloves garlic

1

; finely sliced

1

salt

1

freshly ground pepper

1/2

cup

white wine

3

cup

beef stock

Preheat oven to 400 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce. Sunday Dinner Recipe Site

http://www.geocities.com/sundayliving

From: Duckie <[email protected]> From: Glen Jamieson Yield: 4 servings

Date: 03-17-03

Page 274

BUFFALO ROAST WITH SOUR CREAM GRAVY

3

lbs

buffalo roast

3

tsp

olive oil

2

cup

sour cream

2

tsp

dill seed

1

pkg

onion soup mix

1

tsp

salt

1/4

tsp

freshly ground black pepper

1

cup

water**

Brown roast on all sides in olive oil. Season with dill seed, salt, pepper, onion soup. Add water. Cook covered in Dutch Oven approx. 3 hours at 275 degrees, turning occasionally to keep moist. When the meat is fork tender remove from the pot, do not overcook. Reduce pan drippings or add water to make 1 1/2 cup liquid. Add flour (if needed, put in blender to make smooth) and stir until thickens. Add sour cream. Slice roast and serve with sour cream gravy. Variations: Add mushrooms, carrots, potatoes the last 60 minutes of cooking. When done remove roast and vegetables. Add flour to pan drippings and stir until thickened, season as needed. Slice roast and pour gravy over meat, serve with the vegetables. **Note: Red wine or tomato juice can be substituted for the water. This roast can easily be cooked in a crock pot and have dinner ready when you come home.

BUFFALO SAUSAGE PATTIES

2

lb

ground buffalo

2

teaspoon

salt

3/4

teaspoon

pepper

3

teaspoon

sage

1

teaspoon

thyme

Sprinkle salt, sage,pepper,and thyme over buffalo and mix lightly but thoroughly. Shape into roll 2" in diameter, wrap in wax paper and chill in refrigerator overnight. (keep's about 3 days) Slices and cook slowly, makes about 18 patties. Kay Butterfiel From: "Joyce" <[email protected]> From: Glen Jamieson Yield: 4 servings

Date: 03-03-03

Page 275

BUFFALO STEAK

1

lb.

buffalo steak

1

medium

onion, chopped

1

medium

bell pepper, chopped

1

cup

water

1

small

can chopped mushrooms

1

beef

bouillon cube

morton's season blend

flour Steak may be cut into serving portions, into strips or left whole. Sprinkle meat with Morton's season blend. Also, mix some with flour and flour each piece of meat, patting flour into meat. Place in skillet with medium hot oil. Brown lightly; remove meat. In same skillet, sauté onion and pepper until done. Add 1 heaping tablespoon flour to skillet. Stir and cook. Slowly add 1 cup water while stirring. Return meat to skillet; add mushrooms and bouillon cube. Cover and simmer, stirring often until gravy is formed. Can be served on cooked rice.

Page 276

BUFFALO STEAK WITH WILD RICE DRESSING

1

cup

uncooked wild rice

2

cup

water

1

teaspoon

salt

1

lb

ground buffalo, crumbled

1/2

cup

finely chopped onion

1/2

lb

1

mushrooms, sliced

2

tablespoon

3

cup

1

salad oil (about 6 slices) cubed french bread

1

cup

hot beef broth

1/4

teaspoon

sage

1

dash

pepper

6

buffalo t-bone, rib, or

1

chuck steaks

1

salt

Wash rice, cover with water, and add 1/2 teaspoon of the salt; bring to a boil, cover, lower heat, and cook for about 30 minutes or until tender. Drain well.Meanwhile, brown ground buffalo, onion, and mushrooms in oil, stirring frequently. Place bread in bowl, cover with broth, and let stand until soft. Stir in rice, ineat mixture, remaining 1/2 teaspoon salt, sage, and pepper. Place in a greased 2-quart casserole, cover, and bake in a moderate oven (350") for I hour. About 15 minutes before serving, quickly broil or barbecue steaks to stage desired. Salt on both sides. Place on a hot platter, top if you wish with slices of herb butter; serve with dressing. Makes 6 servings. From: Joell Abbott 98 Yield: 4 servings

Date: 17 Sep

Page 277

BUFFALO STEAKS WITH GRILLED MUSHROOMS - OTG

4

buffalo steaks; about 1-inch thick (10-12

2

tablespoon

soy sauce

1

tablespoon

olive oil

2

tablespoon

red wine

1/2

teaspoon

dried rosemary

1/2

teaspoon

steak sauce

1/8

teaspoon

hot sauce ----GRILLED MUSHROOMS----

24

dried shiitake mushrooms

3

tablespoon

olive oil

3

tablespoon

cider vinegar

2

centiliter

garlic; minced

: Mix all ingredients, except steaks, in a small bowl and set aside for a few minutes. Place steaks in a baking dish (or casserole dish) and pour the marinade over, coating all surfaces. Cover and let stand for an hour or so. : Place steaks on the grill over a medium-hot fire and cook for a total of about 12 minutes for medium-rare, turning once. Serve with the mushrooms surrounding the steak. For the Grilled Mushrooms: : Soak mushrooms according to package directions, about 20 minutes in warm water. After soaking, squeeze water out of the mushrooms with your hands. Marinate mushrooms in oil and vinegar mixture for about an hour. Place mushrooms on medium-hot grill and cook for about 5 minutes. Turn and cook for 2 to 3 minutes longer. Serve with steaks. By Steve Tyler, in column "The Backyard Cook - Adventures in Grilling" [I think], in June, 1997 "On the Grill" magazine. Typos by Jeff Pruett. From: Jeff Pruett Cooking Echo Ä Yield: 4 servings

Date: 16 Jun 97 National

Page 278

BUFFALO STEAKS WITH ROWANBERRY GLAZE

1

wine, red

1

oil, olive

1

herbs, mixed, fresh

1

buffalo steak, 2cm thick, [bubalus; bubalis]

1

butter

1

rowanberry jelly, [sorbus aucuparia; ]

Marinate the steaks overnight in red wine, a little olive oil and some fresh herbs. Pan fry the steaks in a little butter, as you would for eye fillet of beef, timing them to be rare, medium or well done according to taste. In a separate pan, heat the rowanberry jelly until it has melted. To serve, simply place the meat on individual warm serving plates and glaze with some of the melted jelly. Accompany with steamed seasonal vegetables and an onion confit. from A COOK'S GUIDE TO AUSTRALIA'S GOURMET RESOURCES by GAIL THOMAS typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 1 servings

Date: 09 Feb 98

Page 279

BUFFALO STEW

3

lb

1 1/4

cup

3 1

peanut oil for browning cloves garlic; sliced

large

2

yellow onion; chopped bay leaves

1/2

cup

1/4

cup

1 1

buffalo; cut up for stew salt & freshly ground black pepper; to taste

dry red wine catsup kitchen bouquet to taste

cup

mushrooms; sliced and sauteed

SERVES 6-8 It was necessary for the emigrants to supplement their diet with whatever could be found along the trail. When buffalo meat was available, it was eaten boiled, fried, roasted, and dried. It proved to be a lifesaver in desperate times, and it was quite good besides. The great move to the frontier practically wiped out the buffalo. However, the animals have been saved from extinction and are now being farm-raised for food. Isn't that an interesting turn of events? The following stew recipe is quite delicious. It was given to me by Lorraine Czimer, of Czimer's Meat outside Chicago. They carry buffalo and a terrific assortment of other specialty meats, including bear. If you can track down a buffalo, you will like this dish. It is a bit more elaborate than would have been possible on the trail. The meat tastes a bit sweet and it is very good. Lightly salt and pepper the meat. Heat a large Dutch oven and add the oil. In two different batches, brown the meat on all sides. Add the remaining ingredients to the pan and stir well. Cook slowly, covered, over low heat. A good gravy should form in this dish. If you wish more gravy, Lorraine suggests you add a bit of water and some water-flour mixture for thickening. If the color ofthe gravy is too light, add some Kitchen Bouquet to taste. Cover the meat and bake at 325ø for 1-1/2 hours, or until tender. Serve this with Bacon Corn Bread and Creamed Cornmeal Timbales (see recipes). They wouldn't have had timbales on the trail, but they sure are good with this stew. From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

Page 280

BUFFALO SWISS STEAK

2 2

buffalo steak; 1-1/2 to 2 inches thick oz

1 1/2

seasoned flour oil

pint

1

water or tomato juice salt & pepper; to taste

Less tender steaks or chops may need longer, slower cooking and may be prepared as Swiss Steaks. Into each side of the steaks pound as much seasoned flour as possible. Brown on both sides in the hot fat, then add the tomato juice, or water (enough to cover the meat). Simmer for 1-1/2 to two hours, or until the steaks are tender. Yield: 6 servings

Page 281

BUFFALO TENDERLOIN SALAD WITH HONEY TANGERINE VINAIGRETTE

bison salad 10

ounces

1/4

cup

2

buffalo tenderloin, trimmed center; cut jicama, peeled diced small radishes, washed

2

hearts

of palm, sliced

1/2

cup

chioggia beets

1

ounce

butter

1

blood

orange, segments only

1

honey

tangerine

1

lola

rosa greens

1

bibb

to taste salt and pepper

1

lettuce frisee

1

upland

cress

1

shallot

minced

1/2

cup

blood orange juice

1/2

cup

tangerine juice

1/4

cup

champagne wine vinegar

1/2

teaspoon

dijon mustard

1 1/2

cups

grapeseed oil

honey tangerine vinaigrette

1tbs. honey 1

egg

yolk dash salt and white pepper

Salad Heat a nonstick pan and add one ounce butter. Salt and pepper buffalo and sear in pan until golden brown on all sides, approximately 7 minutes. Smoke buffalo in smoker (following the manufacturer’s instructions) or in a pan smoker. Heat apple wood chips. When it begins to smoke, place seared buffalo in for approximately 10 minutes under light smoking conditions. Remove, chill, and slice thin, about 1/8 inch. Cook hearts of palm in 3 cups of water, approximately 4 minutes and cool. Blanch beets in 3 cups of water until knife goes through, approximately 7 minutes, cool, and small dice. Vinaigrette In a small saucepan over low heat, reduce the blood orange juice and tangerine juice by half. You should have 1/2 cup of the juice remaining. Chill the juices. Place all of the ingredients except oil and egg yolk into a bowl. Slowly whisk in oil until emulsified. Place egg yolk into another bowl. Then whisk ingredients slowly into the egg yolk. Season vinaigrette with salt and pepper. Yields 3 cups. To Serve Place 3 slices of buffalo in center of plate, leaving 1 1/2 inch hole in center. Mix hearts of palm, beets, lola rosa, bibb, and frisee. Toss with the vinaigrette. Place in center of buffalo. Garnish plate with 3 each of the sliced radishes, blood orange and honey tangerine segments, and four leaves of upland cress.

Page 282

Yield: serves 1

BUFFALO VEGETABLE STEW

2

lb.

buffalo

1/4

c.

oil

2

lg.

chopped onions

2

cloves

of minced garlic

2

c.

corn

8

c.

water

1

tsp.

salt

1

tsp.

oragano

1/2

tsp.

pepper

4

carrots, sliced

3

potatoes, cubbed

1

green

pepper (optional)

Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil. Return the meat into pan, add water, corn, salt, pepper. Cook for 2 hours, or until meat tender. Add the vegetables and continue to cook until done, about 30 minutes.

BUFFALO, TURNIP, AND BERRY RAGOUT By: Food Journal of Lewis and Clark: Recipes for an Expedit 1

pound

buffalo stew meat, cut into 1 1/2-i; nch cubes

1/3

cup

stone-ground cornmeal

1

to

1 1/2 teaspoons salt

1/2

teaspoon

freshly ground black pepper

1

to

3 tablespoons vegetable oil or othe; r fat

3

to

4 turnips, peeled and cut into eigh; ths

1

medium

onion, peeled and quartered

1/2

cup

dried blueberries

Lewis’s mention of ragouts and truffles morella reminds us that thoughts of home and familiar surroundings and food did cross the travelers’ minds. Or Lewis may have wished to return with something new for President Jefferson and other epicures. Prairie turnips are not available commercially. This recipe substitutes the common turnip. Toss the buffalo cubes in a mixture of cornmeal, salt, and pepper. Heat 1 tablespoon of oil in a heavy 3-quart Dutch oven over medium-high heat. Add the buffalo and brown well on all sides, stirring often, for 5 to 7 minutes, adding additional oil if needed. Reduce the heat to medium if browning too fast. Stir in 2 cups of water, the turnips, onions, and blueberries. Bring to a boil. Cover and turn the heat to low. Simmer for 1 to 1 1/2 hours, stirring and basting regularly. Serve immediately.

Page 283

by Mary Gunderson History Cooks® 2003 ISBN 0-9720391-0-4 Yield: 4 to 5 servings

BUFFALOAF

1

c.

fine dry bread crumbs

1

tsp.

salt

1/4

tsp.

pepper

1/4

tsp.

nutmeg

1/2

tsp.

3

mixed herbs of your choice eggs

1

c.

whole milk

2

lb.

ground buffalo

1

c.

carrots, shredded

1/2

c.

finely chopped celery and onion to; taste hickory flavored catsup (or hot sau; ce)

Place crumbs, salt, pepper, nutmeg, herbs in bowl. Add eggs and milk; mix well. Let stand 5 minutes. Slowly blend in chopped buffalo, carrots, celery, onion. Spread evenly in 9'x13' pan. Spread catsup or hot sauce evenly on top. Bake 325ºF for 1 hour or until done. Let stand 5 minutes before cutting.

Page 284

BUFFALOAF CORDON BLEU By: Kellie 2

eggs

1/4

cup

minced parsley – divided

1/2

cup

bread crumbs

2

cloves

garlic – pressed

2

teaspoons

salt*

1

teaspoon

tarragon

1

teaspoon

dry mustard

1/4

teaspoon

ground black pepper

1

bunch

green onions (include green tops) –; chopped

1

tablespoon

butter

1

cup

swiss cheese – shredded

2

ounces

smoked ham – chopped

2

pounds

ground bison

1/2

cup

chicken broth

Preheat oven to 350°. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper. Beat well. Mix in ground bison. Set aside. Sauté onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into the stoneware loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Remove stoneware loaf pan from oven and drain off fat. Bake an additional 30 minutes. Cool for 15 minutes in stoneware loaf pan, then remove from pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot.

This is a recipe I got from a local bison ranch. It's SOO good, even my young boys love it! It also freezes well, and a little goes a long way.

Page 285

BULLARD'S BEST YET CHILI

1/4

lb

pinto beans

1

14 oz. can

3/4

lb

1/2

lb

onion -- chopped green bell pepper --

1 1

chopped tablespoon

salad oil

2

garlic clove

1/4

cup

cilantro

1/4

cup

butter

1 1/4

lb

venison -- get butcher to

1

mix

1

beef and pork, then chili

1

grind

1/2

lb

1/4

cup

pork chili powder -- (your

1

favorite kind)

1

tablespoon

salt

1

teaspoon

black pepper

1

teaspoon

cumin seeds

1

canned stewed tomatoes

"Wash beans and soak overnight in water 2" above beans. Cook in same water until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes. "Place beer near chili pot and call me." Lou's notes: This is my brother-in-law Marvin's recipe. It was published in Southern Living! Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. Recipe By

: Marvin Bullard

From: Lou Parris Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 Aug 97 Mastercook

Page 286

BULLETS

hamburger onions salt and pepper flour Hi. I just joined this group. My Mother used to make us 'Bullets'. She learned from her Mother. I have Iroquois, Cree, Chippewa, Sioux, Assiniboine, Ottawa, Blackfoot, French, Scottish........ I haven't seen any mention of 'Bullets' in all the recipes I read from this site. Mom would also make up a big mess of Fry Bread to go with them. She would use hamburger meat, onions cut very tiny, salt and pepper and enough flour to bind them together well. She would make them the size of meatballs, and let them boil for hours until a nice thick gravy was visible in the pot. I'm telling you they were good. I make them a few times a year, but can never get them to taste as good as hers. I have really enjoyed reading all the great recipes the resat of you have put here.

Page 287

BURNETTS WOODCOCK

4 115

woodcock, properly hung gm

1

butter rasher of bacon per bird ----FOR THE POTATO CAKES----

750

gm

waxy potatoes

2

egg whites

1

egg yolk

1

tablespoon

capers, chopped

150

ml

whipping cream

25

gm

butter ----FOR THE SAUCE----

4

pigeon livers (use pheasant

1

or chicken if not available)

55

gm

2

tablespoon

10

beef stock juniper berries, crushed

1 1

butter

salt and fresh ground pepper small

1

glass white wine squeeze lemon juice

First make the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown. Spread each woodcock generously with butter and cover with a bacon rasher. Roast in a preheated very hot oven at 220 deg C for 10-15 minutes, depending on how you like them, more if you must. For the sauce, saute the livers in butter until just cooked, mash and sieve them. Put the purJe in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes. Place the cooked woodcock on the potato cakes and serve with the sauce. Source: "Two Fat Ladies", SHOW #FL1CO6 LOCK KEEPERS From: Scott Jones Date: 07 Sep 99 Yield: 1 servings

Page 288

BUTCHERING AND CURING WHOLE DUCK

5

lb

whole duck

3

tablespoon

kosher salt

1

tablespoon

fresh ground black pepper

Butcher the duck into 8 pieces, discarding the wings and reserving the fat. Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels. SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2436 From: Dave Drum Date: 25 Oct 97 National Cooking Echo Ä Yield: 1 servings

Page 289

BUTCHERING VENISON

1

text file

The neck is then separated at it's juncture with the thoracic vertebrae and also placed in one of the tubs; later, I cut away as much meat as possible for stew and sausage -- the bones go into the roasting pan with the shanks, as does the remainder of the spine which is separated from the pelvis. The hams are disarticulated from the pelvis and placed in the tubs. The rear shanks, and all of the remaining big bones are placed in the roasting pan with the other stock materials. If you have elected to let the tenderloins remain in place for chops, then lay out the spine section, slice through the tenderloins down to the bone at whatever width intervals suit you, and then finish the cuts with your saw, sawing all the way through the spine. Place the chops in the tubs with the rest of the meat. You could also make a crown roast by splitting the spine lenghtwise with a band saw without removing the ribs, but this is stepping into the realm of the professional butcher, and I would not advise a first timer getting this complicated as you could easily ruin the best meat in the world. At this point you have the dish tubs with two hind quaters ( hams or haunches) which I usually roast whole for a festive meal, two shoulder roasts which can be roasted whole, but is better when cut up (remember to save those bones for the stockpot!) and turned into chili or whatever happens to be your favorite stew, two racks of venison ribs, two backstraps which make wonderful grill fare, two tenderloins for steaking, the brisket for jerky, and whatever scraps you may accumulate here and there for sausage. You also have a rosting pan with the four shanks, the spine and other large bones. All of this is then taken into the kitchen for a thorough washing in cold water, and trimmed of any (and all!) bloodshot meat. At this point, the meat is wrapped, marked, and dated, and *then* popped into the freezer. The stock materials are thoroughly dried with towels, returned to the roasting pan and browned in a very hot oven, preparatory to making a rich brown stock which becomes the basis for sauces, gravies, and stews. Just follow any recipe you may have for brown beef stock, and when finished, freeze that as well in two-cup quanities. The only remaining task is to saw off the top section of the skull to claim your rack, and clean up. The whole task doesn't take a hell of a lot longer than I've described and you will have done it yourself! In the off chance that you do take the buck of the century, you may want to consider professional butchering as he will have the necessary power tools to provide you with large steaks from the round and an assortment of loin chops, but even then make sure you retain at least one of the haunches whole for a crowd pleasing feast of roast venison. Good luck, good hunting, and good eating! Bryan Logan Newsgroups: rec.hunting

Yield: 1 servings

Page 291

BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS

2

large

butternut squashes, skin and seeds; removed, cut into 2-inch salt honey

1/4

cup

pumpkin seeds chopped chives

Place the squash meat into a heavy saucepan and cover with water. Cook until fork-tender; drain and reserve liquid. Place some of the squash in a food processor (Be careful--the squash is hot!) Process the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste. Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant. Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds.

CABBAGE ROLLS WITH RAISIN SAUCE

12

cup

water

6

large

cabbage leaves

1

lb

ground venison

1

small

onion; chopped

1

cup

cooked wild or brown rice

1

cup

fresh white bread crumbs

1/2

cup

2

fresh mushrooms; chopped eggs; beaten

1/4

cup

tart apple; chopped

1

teaspoon

salt

1/2

teaspoon

1

pepper sauce:

10

oz

beef consomme

8

oz

tomato sauce

3/4

cup

golden raisins

2

teaspoon

paprika

1

teaspoon

sugar

1/2

teaspoon

white pepper

Preheat oven to 375 F. In a 4 qt saucepan, bring water to a boil over high heat. Immerse cabbage leaves for 1 minute or until colour brightens. Remove and drain. In a 10 in skillet, combine venison and onion. Cook over medium heat 6-8 minutes til no longer pink, stirring occasionally. Drain. Stir in rice, bread crumbs, mushrooms, eggs, apple, s&p. Mix well. Spoon approx 2/3 c venison mixture onto centre of each cabbage leaf. Roll leaves tightly, folding in sides. Place rolls seam side down in an 8 in baking dish. Set aside. In a 4 cup measure, combine the sauce ingreds. Pour sauce over the rolls. Cover with foil. Bake for 30-40 minutesor until sauce is bubbly and centres of the rolls are hot.

Page 292

>From The Complete Hunter Venison Cookery, Cowles Creative Publishing Yield: 6 servings

CACTUS STEW

1

cactus

paddle (about 8 oz.) salt

1/2 1

onion garlic

clove several sprigs cilantro dry husks from 4 tomatillos, opt.

2

lb.

finely diced venison, bison, elk, m; oose, etc.

3

garlic

cloves, minced

1

can

enchilada sauce

2

tsp.

oregano

2

tsp.

toasted cumin seed, crushed or grou; nd

2

T.

masa harina

1/4

c.

water

1/4

c.

minced cilantro

1

toasted

japones chile, ground, opt.

Use a sharp paring knife to slice off the spine nodes. Trim around the edge of the paddle where the spines are closer together. It is not necessary to peel the cactus, only to remove the nodes and spines on both sides. Trim off the blunt end where the paddle was cut from the plant. Cut the paddle into 1/4' strips about 2' long. Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro and tomatillo husks to a boil; drop in the cactus strips. (Tomatillo husks help retain the bright green color of the cactus.) Blanch the cactus until just crisp tender, about 8 to 10 minutes. Drain strips in a colander and rinse with cool water. Place the meat in a pot with 3 cups of water. Simmer, covered, until the water is just about gone. Drain off the fat. To the drained meat, add minced garlic, the red chile sauce and spices. Simmer about 30 minutes. Taste and adjust salt as needed, then stir in the drained nopalitos. Simmer for 20 minutes. Blend the masa harina and water to make a paste; whisk it into the stew for a thickener. Simmer 5 minutes longer, then stir in the cilantro. If you like a spicy stew, add the japones chile. Serve in bowls accompanied by warm tortillas.

Page 293

CAJUN RAGIN' RABBIT

1

tablespoon

brown sugar

1

tablespoon

ground black pepper

1 1/2

teaspoon

white pepper

1 1/2

teaspoon

celery salt

1

teaspoon

cayenne pepper

1/2

teaspoon

dried thyme

1/4

teaspoon

2

dry mustard whole rabbits about 2 1/2

1

lb

ea.; quartered

1

tablespoon

canola or corn oil

1

tablespoon

creol mustard

Serving Suggestions: Lead off dinner with Smoked Spud Skins, hot from the smoke. Then serve the rabbit with lightly buttered noodles, Killed Salad, Squash Relish, and, for good measure, Peanut butter Cake. BBQ Tips: The funcution of the cheesecloth in the Ragin' Rabbit and other recipes is to keep lean meat moist durring its slow smoking. You can skip the wrapping in smokers designed for moist cooking, such as water smokers and Cookshack ovens. Directions: About 2 to 3 hours befor you plan to barbecue, combine the dry rub ingredients in a small bowl. Massage the meat lightly with oil and mustard and sprinkle evenly with the dry rub. Place the meat in a shallow glass ovenproff or other smoke proff dish, cover it, and refrigerate it. Prepair the smoker for barbecuing, bring the tempture to 200-220F. Remove the rabbit from the refrigerator and let it sit in the dish, covered, at room tempture for 30 to 30 minutes. Cur a yard-long section of cheesecloth and dampen it thoroughtly with water. Uncover the dish and drape the top of it loosely with several thicknesses of forled chesecloth. Transfer the cheesecloth-covered dish to the smoker. Cook for about 1 1/4 hours, wetting down the cheesecloth with warm water a couple of times in a wood-burning pit, or with other style smokers every time you raise the lid. The cheesecloth will brown but won't burn if it is kept moist. Remove the cheesecloth from the meat and discard it. Continue smoking until the meat is cooked through but still juicy, an addititional 15 to 25 minutes. Serve the rabbit immediatly. Recipe by: Jamison and Jamison - "Smoke & Spice" Yield: 4 servings

Page 294

CAJUN ROAST VENISON

10

lb

1

hind quarter of venison chopped bell pepper

1

chopped onion

2

sticks celery -- chopped

4

cloves garlic -- minced

6 8

strips bacon oz

1

can sliced mushrooms -undrained

1

salt

1

white pepper

1 1

cayenne pepper cup

1

red wine (burgundy or cabernet)

2

tablespoon

minced green onions

1

tablespoon

minced parsley

1

tablespoon

flour

Cut a pocket into the roast from large end to small end down to the center bone. Rub roast with salt and peppers inside and out. Fill pocket with all chopped vegetables except green onions, mushrooms and parsley. Place in a covered roasting pan and pour wine over roast and top with bacon strips. Cook in a 300 F oven for 3-4 hours until fork tender. Remove roast from the pan and add 1 tablespoon of flour to juice from mushroom and mix. Add mushrooms, green onions and parsley to pan; cook on medium-high heat until gravy thickens. Place roast back into gravy and cook, uncovered, for 5 minutes. Slice and serve. Source: "Cookin' with Mission and Friends 1999" From: Richard Lee Holbert
Page 295

CALICO BEAR

1/2

lb

1

bacon, cut crosswise into postage-stamp sized pieces

1/2

lb

bulk pork sausage

1

lb

ground bear

1

large

onion, chopped

1/2

cup

2 1 2

catsup to 4 tbs. cider or wine vinegar

tablespoon

1

yellow mustard (like french’s®)

1/3

cup

brown sugar

1/3

cup

dark molasses

1

tablespoon

kitchen bouquet® or chinese

1

brown sauce

1/4

teaspoon

tobasco® sauce

1

can

butter beans

1

can

kidney beans

1

can

pork & beans

1

can

lima beans

1

can

great northern beans

In big skillet, fry Bacon, Sausage and Bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tobasco® and Kitchen Bouquet®. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours. From: [email protected] (Lynncgiff) Yield: 4 servings

Page 296

CALVIN'S MUM'S BAKED RABBIT

1

rabbit per person * ----DRY MIX----

1

cup

1

crushed and powdered corn flakes

1/2

cup

whole or white wheat flour

2

teaspoon

seasoned salt

1/2

teaspoon

chile powder (or 2 or 3??)

1/2

teaspoon

lemon pepper

1/2

teaspoon

black pepper

1/2

teaspoon

1

finely crushed tarragon or sub coriander

* or Felis domesticus Cut rabbit(s) into serving pieces. Mix all coating ingredients together, roll rabbit in mix to coat. Brown in deep skillet or dutch oven in olive oil. Remove rabbit pieces and set aside. Add regular flour to cracklings and olive oil (about 1:1 ratio), need about 1/2 cup flour or so for gravy sauce. Heat oil/flour/cracklings, stirring, until light odor of bread starts to appear.(Gets thick and pastey) Let cool 5 minutes, stir in 6+ cups milk to make gravy. Bring to a boil, stirring to prevent sticking. Gravy should thicken and lumps dissolve after a little boiling. Stir in enough half&half to cover rabbit pieces. Add more chile powder and salt to gravy if desired. Place rabbit in pot, bones sticking up for handles. Cover all meat if possible. Bake, covered, 1 1/2 hours at 275-300 degrees F. Serve gravy over wild rice, with buttered yeast rolls, tossed salad on the side. I learned to cook this from my mother, who is an excellent wild game cook. (I did add chile powder, she doesn't use very much.) She often served rabbit with corn bread, sweeter than usual, with whole kernel corn and chopped peppers added. MMMmmmm. From: Calvin Donaghey; Chileheads Mailing List MM Format by Dave Drum - 12 November 1999 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 11-20-02 Yield: 1 servings

Page 297

CAMPFIRE BANNOCK

4

cup

all-purpose flour

2

tablespoon

baking powder

1

teaspoon

sugar

1/2

teaspoon

salt

1/2

cup

lard or bacon fat

1 1/2

cup

water

* In a large bowl, mix flour, baking powder, sugar and salt. Cut in lard until small balls form. With a fork, stir in enough water to make a soft dough. * Place dough in a greased medium cast-iron skillet or twist onto willow sticks. Prop up on the side of the campfire. * Once bannock has browned, give it a quarter turn and brown some more, continuing until the whole top is browned. * Flip bannock in pan and brown the other side. Serves 6 to 8. From: Lindsey Jones Yield: 4 servings

CANADIAN BROILED WOODCOCK

4

woodcocks

4

slices bacon

1/4

cup

1

tablespoon

butter, melted parsley, chopped

4

slices buttered toast

1

salt and pepper to taste

Sprinkle woodcock with salt and pepper. Wrap with bacon and fasten with toothpicks. Place in broiler pan about 6 inches from heat. Broil 8-10 minutes on each side or until tender, basting frequently with butter. Sprinkle with parsley. Yield: 4 servings

Page 298

CANADIAN LYNX STEW

2

lb

4

tablespoon

1

lynx meat fat small onion, chopped

1

teaspoon

salt

1/4

teaspoon

pepper

1/4

teaspoon

summer savory

1/4

teaspoon

4

oregano potatoes, quartered

4

carrots, diced

1/2

celery, chopped

2

tablespoon

flour

1/2

cup

cold water

1

teaspoon

worcestershire sauce

Wash meat well, pat dry, and cut into 2 inch cubes. Melt fat in a heavy pot, add meat and cook until nicely browned. Add onions and seasoning. Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1 1/2 hours. Add cut potatoes, carrots and celery and continue cooking for 1/2 hour or until meat and vegetables are tender. Make a paste of the flour and water and add to the stew, stirring gently until thickened. Just before serving add the Worcestershire sauce. Serve hot. Serves 4. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973 Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected] Yield: 4 servings

Page 299

CANDIED CHOPS

6

medium

1 1 1 1/2

venison chops/steaks/pork chops salt and pepper -- to taste

cup

1

brown sugar lemon -- sliced

3

cup

ketchup

2

tablespoon

corn oil

1/2

cup

water

Salt and pepper each steak/chop to taste. Brown steak/chops in large fry pan for 5 minutes each side. Remove venison and drain juice. Cover each piece of meat with toppings as follows: Completely cover each piece with ketchup. Sprinkle each piece with brown sugar in the center of the steak or chop. Add water to pan; cover and simmer on low heat for 1 hour. Remove from pan and serve with toppings intact. Recipe By

: Ken Miller

From: Western Mexican Cookbook Yield: 1 servings

CANDIED POPCORN By: 'Mignonne' 13

cups

freshly popped corn

1

egg

white, lightly beaten

2

tablespoons

honey

2

teaspoons

vanilla extract

3/4

cup

splenda no calorie sweetener, granu; lar

1/2

teaspoon

salt

1/2

cup

salted roasted peanuts

Use freshly popped corn and remove any kernels that did not pop. The surprise in this recipe is the great reduction of sugar in comparison to the classic version. Bake Time: 25 minutes PREHEAT oven to 325F. Spray a 15- x 10- x 1-inch pan with cooking spray. Place popped corn in a large bowl. Set aside. COMBINE egg white, honey, vanilla, SPLENDA No Calorie Sweetener, Granular and salt in a small mixing bowl, whisking until blended. Stir in peanuts. Pour mixture over popped corn, tossing to coat. Spread mixture in prepared pan. BAKE 25 minutes, stirring occasionally. Remove from oven and spread on waxed paper to cool. Store in an airtight container. This recipe, when compared to a traditional recipe, has a 30% reduction in

Page 300 calories, a 47% reduction in carbohydrates and a 79% reduction in sugars! Yield: 10 servings Preparation Time (hh:mm): 15 mi

CANNED CHICKEN OR RABBIT

1

chickens

1

rabbits

Dress animals and cut up as for frying parts. Trim off all fatty parts. Refrigerate fresh meat overnight. Set aside giblets for other preparation; they discolor the meat when canned. Take the bony parts: necks, backs and wing tips and prepare a broth with them. Strain the broth and discard the bones. Add the meaty parts to the broth. Cook until just done. Chill; remove congealed fat, de-bone and re-heat. Pack the hot meat in jars and cover to within 1" of the top of the jars with boiling broth, adding up to 1 tsp salt and 1/4 tsp pepper per quart. Process at 10 lb for 75 min [pints] to 90 min [quarts]. From: Marjorie Scofield Date: 04-09-96 From: Jim Weller

Date: 16 Dec 02

Yield: 1 text file

CANNED RABBIT STEW

5

large

rabbits cooked and deboned

15

lb

potatoes

1

large

celery stalk

5

lb

carrots

2

lb

onions

12 2

chicken bullion cubes quart

homecanned peas

Add water to your liking. When the vegetables are soft, have canning jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker, 90 minutes. Makes about 25 quarts. Recipe By

: Michelle Heath

Yield: 1 servings

Page 301

CANNED VENISON

1

venison

Save scraps or tougher pieces of the butchered venison, and use for canning. Take and brown the meat in butter/oil and place slices of onion, 1 tsp. salt, 1/4 tsp. pepper and 1/4 tsp. garlic powder into a quart jar. Putting the onion on the bottom of the jar, meat, and then seasonings. Add a bit of water to the browned drippings and pour a bit into each qt. jar. (Not alot, just some, do NOT fill with liquid. Add tops to jars and pressure cook quarts for 90 minutes at 10# pressure. When time is up, shut off heat, and move canner from burner. Let canner cool on it's own, do NOT cool with cold water. This will take about 30-45 minutes (you can test by lifting the gauge a bit to see how much air is coming out.) One Dish Meal 1 qt. canned venison (drained) 2 cans (16 oz) mixed vegetables, drained 1 can (16 oz) diced tomatoes, drained 1 can (4-8 oz) can mushrooms, drained Bisquick, or similar Cut venison into bite sized pieces. Place in bottom of 9x13" pan. Mix next 3 ingredients. and spread evenly over venison. Make biscuits and drop onto top of all. Bake at 400 degrees or until biscuits are done. Serve with gravy (Either make gravy out of liquid drained from venison, or use store bought mushroom or brown gravy.) From: "Gail"
CANNED VENISON, CARIBOU OR BEEF

1

venison

Use the less tender parts usually reserved for stews. Cut into 1" cubes. In a stew kettle add boiling water to cover and simmer until just cooked through [no longer pink in the centre]. Pack hot, adding up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat. Cover to within 1/2" of the top of the jar with the cooking broth and add a small square of salt pork that has been partly rendered and still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes for quarts. Yield: 1 batch

Page 302

CARIBOU BOURGUIGNON

1/4

lb

3

salt diced pork strips diced bacon

1

flour

1

salt and pepper to taste

3

lb

moose round or rump cut in

1

cubes

1

moose kidney, thinly sliced

1

tablespoon

brown sugar

1 1/2

tablespoon

currant jelly

1

teaspoon

3

kitchen bouquet bouillon cubes

2

onions chopped or two dozen

1

pearl onions

4 1

carrots, sliced tablespoon

2

worcestershire sauce bay leaves

2

teaspoon

1/2

lb

1

thyme mushrooms, sliced butter

3/4

cup

3

tablespoon

2

cream chopped parsley cloves garlic, sliced

2

cup

red wine

1

can

cream of mushroom soup

Fry salt pork in skillet and cook bacon. Put aside. Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish. Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2-21/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking. Saute the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened-about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley. This is excellent served with noodles.

Serves 6

From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 303

CARIBOU BURGERS

1

lb

4

oz

1

ground pork salt

1 1/2

ground caribou

fresh ground black pepper medium

onion; chopped

1

bread crumbs or other cereal option; al

1

your favorite burger spices, herbs; and condiments to taste

1

egg; to bind the ingreds

Because caribou has so little fat, you'll need to add some pork for a juicy burger. Mix all the ingredients handling as little as possible. Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments. Yield: 4 servings

CARIBOU CHILI

4

lb

1

large

2

caribou, chunked preferred or groun; d onion, chopped garlic cloves, minced

1

teaspoon

oregano

2

teaspoon

cumin

1

cup

red wine, beef broth or beer

6

teaspoon

chili powder

1 1/2

cup

canned tomatoes and juice or small; can tomato paste

2

teaspoon

liquid hot pepper sauce or

1/2

teaspoon

cayenne pepper salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped Yield: 8 servings

Page 304

CARIBOU GOULASH

2

lb

1 1 1/4

cup

2

tablespoon

1 1

boneless stewing meat marinade: red wine olive oil onion; chopped

medium

6

carrot; sliced thin black peppercorns

1

bay leaf

1

flour for coating

2

large

sweet red bell peppers; cubed

1

medium

onion; chopped

2

centiliter

1

garlic; minced rib of celery; sliced

3

tablespoon

olive oil

14

oz

canned tomatoes

2

tablespoon

tomato paste

2

tablespoon

paprika

1

teaspoon

1

caraway seeds (opt'l) salt

1

fresh ground black pepper

1

lb

potatoes

1 1/4

cup

plain yoghurt or sour cream

In a shallow dish, combine all the marinade ingredients and add the cubed caribou. Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade. Pat dry and roll in a little flour. Strain the marinade and reserve. Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat the oil in a large frying pan, and brown the caribou quickly. Remove it, then add the chopped vegetables to the oil and saute quickly; but do not allow to brown. Put the caribou and fried vegetables into a flameproof casserole. Add the tomatoes, roughly chopped, and the tomato paste. Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid. Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1 1/2-2 hours. 25 minutes before the goulash is ready, add the potatoes, peeled and cubed. Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked. Yield: 6 servings

Page 305

CARIBOU PEPPER STEAK

2

lb

caribou steak, cut in strips

1/2

cup

flour

1/4

teaspoon

pepper

1/2

cup

shortening, lard or bacon grease

1

can

stewed tomatoes, save juice

2

cup

2

water beef bouillon cubes

2

teaspoon

worcestershire sauce

3/4

teaspoon

salt

3/4

cup

chopped onion

1/2

teaspoon

garlic powder

3

green peppers, cut in strips

1

steamed rice

Melt the lard in a large skillet. Dredge the caribou in the flour and pepper mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice. Yield: 8 servings

CARIBOU PIE

2

lb

caribou or moose steak

3

tablespoon

lemon juice

1/4

cup

flour

1

teaspoon

chili powder

1/4

cup

lard

1/2

teaspoon

4 1/2

teaspoon

1 1

mace bay leaves fresh lovage or celery seeds

cup

1

red wine rich pastry crust

Cut meat into 1" cubes & roll in lemon juice. Mix flour & chili powder; dredge cubes in mixture. Heat lard in large skillet & brown meat a few at a time. When all are seared; return to pan; add spices & red wine. Cover with cold water & bring to boil. Lower heat & simmer, covered, for 1/2 hour. Transfer meat to pie dish & top with crust. Bake at 400 oven for 20-25 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings

Page 306

CARIBOU ROAST IN GIN

1

caribou roast

1

strips of bacon

1 1

marinade: medium

6

onion; chopped peppercorns

2

centiliter

1

medium

2

garlic; minced parsnip; diced ribs celery; chopped

1

cup

cider vinegar

1

cup

beef bouillon

1

cup

gin

Combine all the marinade ingredients except the gin. Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool. Place roast in marinade to cover. Let stand refrigerated for 48 hours or more. Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon. Roast uncovered in a preheated 350 degree F. oven for 15 min per pound. Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings. Remove the roast and let sit 5-10 min before carving. With a little butter and flour make a gravy from the pan drippings and balance of the marinade. The gin is juniper flavored alcohol and juniper is a traditional game flavoring. The gin works quite well if you don't have any whole juniper berries available. Yield: 1 roast

Page 307

CARIBOU SAUSAGE #1

15

lb

caribou

5

lb

pork; fresh

3

oz

water

1

oz

pepper; black

3/4

oz

ginger; ground

1 1/4

oz

nutmeg; ground

1/2

oz

allspice; ground

1/2

oz

coriander; ground

2

oz

paprika

2

teaspoon

garlic powder

10

oz

salt

1

tablespoon

1

liquid smoke; opt'l sausage casings

Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling. Yield: 1 batch

Page 308

CARIBOU SAUSAGE #2

4

lb

coarse ground caribou

1

lb

fine ground bacon

1

tablespoon

salt

1

tablespoon

sage ***

1

teaspoon

allspice

2

tablespoon

sugar

1

teaspoon

coriander

1 1/2

teaspoon

mustard seed

6

centiliter

garlic; minced

2

tablespoon

black pepper

1

cup

cold water

N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme. Combine all ingredients, mix thoroughly and stuff into hog casings. Finish as per Caribou Sausage #1. Yield: 1 batch

CARIBOU SAUSAGE #3

4

lb

caribou

2

lb

lean pork

1

large

onion; chopped

2

lb

potatoes; grated

2

tablespoon

salt

1/2

teaspoon

pepper

1

teaspoon

allspice

1/2

teaspoon

1

cayenne and other spices to taste sausage casings

Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare as for Caribou Sausage #1. Yield: 1 batch

Page 309

CARIBOU SAUSAGE .001

15

lb

caribou

5

lb

pork; fresh

3

oz

water

1

oz

pepper; black

3/4

oz

ginger; ground

1 1/4

oz

nutmeg; ground

1/2

oz

allspice; ground

1/2

oz

coriander; ground

2

oz

paprika

2

teaspoon

garlic powder

10

oz

salt

1

tablespoon

1

liquid smoke; opt'l sausage casings

Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling. Yield: 1 batch

Page 310

CARIBOU SAUSAGE .002

4

lb

coarse ground caribou

1

lb

fine ground bacon

1

tablespoon

salt

1

tablespoon

sage ***

1

teaspoon

allspice

2

tablespoon

sugar

1

teaspoon

coriander

1 1/2

teaspoon

mustard seed

6

centiliter

garlic; minced

2

tablespoon

black pepper

1

cup

cold water

N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme. Combine all ingredients, mix thoroughly and stuff into hog casings. Finish as per Caribou Sausage #1. Yield: 1 batch

Page 311

CARIBOU STEAK, GARLIC STIR-FRY

2

lb

caribou steaks

1/4

cup

soy sauce

1

cup

beef bouillon

1/4

teaspoon

ginger

2

centiliter

garlic; minced

1/4

cup

sherry

4

tablespoon

peanut oil

2

centiliter

garlic; minced

3

large

green bell peppers cut into 1/2 str; ips

1

cup

water chestnuts

3

tablespoon

cornstarch

1

sherry

1

sesame oil

1

hot steamed rice

Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry and sesame oil to meat while it's browning). Set aside. Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice. Yield: 8 servings

Page 312

CARIBOU STEAKS WITH GREEN PEPPERCORN SAUCE

4

caribou steaks 1 thick

3

centiliter

2

tablespoon

garlic or to taste olive oil

1

salt & pepper to taste

1

green peppercorn sauce:

4

tablespoon

1/4

cup

1 1

butter whole green peppercorns salt to taste

tablespoon

cognac

Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, over night. Season steaks with salt and freshly ground pepper. Broil or grill 5 - 7 minutes per side or until meat has only a hint of pink. For the sauce: in small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Place the steaks on warmed plates and pour the sauce over them Yield: 4 servings

CARIBOU STEAKS WITH WHISKY SAUCE

2

tablespoon

1/4

cup

5

butter; divided finely chopped shallots cranberries,crushed

1/4

cup

scotch whiskey

3/4

cup

orange juice

2

tablespoon

lemon juice

2

tablespoon

red currant jelly

1

teaspoon

dijon mustard

2

teaspoon

cornstarch

2

tablespoon

water

4

caribou steaks

Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over med. heat until shallots soften. Add Scotch whiskey and heat until just boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine cornstarch with water. Stir into sauce; cook until thickened and set aside. In a frying pan melt the remaining 1 tbsp. butter and saute the steaks. Do not overcook. Serve immediately with sauce. Yield: 4 servings

Page 313

CARIBOU STEW

2

lb

caribou (boneless) flour; for dredging salt and pepper to taste oil; for browning meat

1/2

c

red wine

1/8

c

worcestershire sauce

1

c

lentils

4

small

1

potatoes, quartered carrot; peeled and sliced

1

celery

rib; chopped

1/2

c

parsnip or turnip; diced

1

jalapeno

pepper, diced or

2

md

banana peppers, chopped

1

bay

leaf spices and herbs to taste

Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve.

CARIBOU STROGANOFF

1 1/2

lb

caribou steak or boneless stewing m; eat (cut in 1/2 strips)

1/2

cup

flour

1/2

teaspoon

salt

1/2

lb

mushrooms, chopped

2

small

onions, chopped

1

centiliter

garlic; minced

3

tablespoon

lard or bacon fat

1

tablespoon

1

worcestershire sauce beef bouillon cube

1

cup

1

cup

water sour cream

1

steamed rice or noodles

1

paprika

Pound stew meat to tenderize. Good quality steaks will not need this. Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Remove them; add meat and brown. Remove meat from pan. Add remaining flour to drippings in pan. Add Worcestershire and the bouillon dissolved in hot water. Cook until thickened. Add sour cream. Heat until gravy just barely simmers. Add the cooked meat and vegetables and heat. Serve over rice or noodles. Sprinkle with paprika to accent. Yield: 4 servings

Page 314

CARIBOU SWISS STEAK

----CARIBOU---2

lb

caribou round steak

1

single

salt to taste

1

single

pepper to taste

1

single

flour

1

single

fat ----SAUCE----

1

#2 can tomatoes

1

#2 can water

1

medium

onion, chopped

1/2

teaspoon

dry mustard

2

tablespoon

fat

1

single

salt to taste

1

single

pepper to taste

1

single

simmer for 30 minutes

A two pound caribou round steak. Salt, pepper and dredge with flour. Pound flour into meat. Brown in hot fat, drain off excess fat and pour sauce over steak. Cover and simmer about 2 hours. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 07:07:41 ~0800 Yield: 1 servings

CARIBOU SWISS STEAK #2

2

lb

caribou steak (fat trimmed off)

1

single

flour

1

single

salt to taste

1

medium

onion

1

single

cream of mushroom soup

Dip "steaklets" in flour, brown and cook almost done in well-greased iron skillet. Slice 1 medium onion over caribou. Add 1 or 2 cans mushroom soup, little water. Bake, covered closely, in 350 degree oven for 45 minutes - 1 hour or until fork tender. Turn occasionally. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 07:07:41 ~0800 Yield: 1 servings

Page 315

CARIBOU TENDERLOIN STEAK WITH CHANTERELLE MUSHROOMS AND C

4

caribou tenderloin steaks (5

1

to 6 ounces each, about 3/4

1

inch thick)

1

tablespoon

vegetable oil

1

tablespoon

butter

2/3

cup

rich beef stock

1/2

cup

dry white french vermouth

1/4

teaspoon

salt

1/8

teaspoon

freshly ground black pepper

1

teaspoon

1 2

freshly squeezed lemon juice

tablespoon

1

finely chopped fresh tarragon leaves

1

cup

cooked chanterelles

1

cup

cooked chanterelles:

3/8

lb

1

chanterelles freshly ground black pepper

2

tablespoon

butter

1

small

minced shallot

1/4

teaspoon

salt

1/2

teaspoon

chopped fresh tarragon

Cook the mushrooms: Carefully remove any dirt from the chanterelles with a soft-bristled brush. Melt butter in a 12 inch skillet over low heat. Add the mushrooms, salt, and a few grindings of black pepper. Toss to coat the mushrooms with the butter and cover the pan. Cook slowly, stirring occasionally, until the mushrooms are tender but have a slightly firmness, about 15 minutes. Stir in shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms should be lightly browned with no juice remaining in the pan. Pat the caribou steaks with paper towels. Heat the oil in a large nonstick skillet over medium high heat, add the steaks and cook 2 minutes on each side for medium rare. Transfer to a plate; cover and keep warm. Pour off fat in the skillet and return to the pan to medium high heat. Add the butter, and after it has melted, stir in the chanterelles. When the mushrooms are hot, pour in the stock and vermouth. Cook at a brisk boil, stirring occasionally, until the liquid has reduced by half and is syrupy. Add the cream, salt, and pepper, and continue reducing for several minutes until the sauce has thickened and coats a metal spoon. Stir in the lemon juice. Stir in the tarragon and return the steaks back to the pan. Cook briefly just to heat through, while spooning the sauce and mushrooms over the meat. Serve immediately. From - New Cooking from the Old West / Greg Patent From: Hill8628 Date: Sun, 13 Jul 2003 20:11:30 ~0400 Yield: 4 servings

Page 316

CARIBOU VEGETABLE SOUP

3

quart

3

water potatoes, diced

2

3 lb. shank meat (or any

1

stew meat)

2

ribs celery with leaves

29

oz

1 1 1/2

salt and pepper to taste cup

2

chopped parsley beef bouillon cubes

1 1/2

can tomatoes shank bone sawed in pieces

(optional) teaspoon

3

thyme carrots, cut up in chunks

2

bay leaves

1

onion, sliced

1/4

teaspoon

savory

Boil water, put in meat, bone, and bouillon cubes. Bring to a boil, and cook for 2 1/2 hours. When cooled discard the congealed fat. Bring broth to boil again. Add the vegetables, salt, pepper, and the herbs and simmer covered for 20-30 minutes depending on how large the carrot and/or potato chunks have been cut. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 317

CAROLINA ROAST VENISON

1

tablespoon

salt

5

lb

venison roast

2

tablespoon

1 1/4

vinegar onion; chopped

cup

1

barbecue sauce barbewcue sauce:

1

tablespoon

pepper

1/4

cup

vinegar

1

tablespoon

salt

1/4

cup

water

1

small

box dry mustard

1/4

cup

butter/margarine

1/4

cup

sugar

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. REmove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast. From: Western Mexican Cookbook Yield: 6 servings

CASSEROLE OF PIGEON [EMPIRE COOKERY]

1

pigeon

1

carrot

1 1

turnip small

onion

1

celery

1

bay leaf

1 1

parsley tablespoon

flour

1

gravy

1

bacon

Fry vegetables in butter in a pan, add the flour, then some good gravy. Run through a wire sieve. Rub butter on pigeon and fry gently, then place in a casserole, add sauce and bake in oven for half an hour. from THE EMPIRE COOKERY BOOK published 1940 typed by KEVIN JCJD SYMONS

Page 318

From: Kevin Jcjd Symons

Date: 03 Mar 98

Yield: 1 servings

CASSEROLE OF VENISON W/ PRUNES & PICKLED WALN

2

tablespoon

1/2

teaspoon

1 3

salt black pepper to taste

lb

1 4

flour; all-purpose (heaped)

venison; cut into 1-inch . cubes

tablespoon

3

sunflower oil onions; finely sliced

2 1/2

cup

red wine

2 1/2

cup

water

1

can

pickled walnuts; 15oz, drain

8

prunes; soaked until soft,

1

. stoned & chopped

The prunes and pickled walnuts provide just the sweet and sharp contrast that complements the flavour of venison so well. Put the flour, salt and a good grinding of pepper into a bowl. Toss the pieces of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pieces at a time; remove the browned meat and keep it warm while you brown the rest. When all the meat is browned, add the onions to the casserole and cook them until they are soft and translucent, 5-10 minutes. Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon. When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes. Cover the casserole with a lid, and cook in a preheated moderate oven (350oF / 180oC / gas 4) for an hour. Let the casserole cool completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving. All stews and casseroles benefit in flavour from reheating. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair Yield: 8 servings

Page 319

CASSEROLED DOVE BREASTS AND WILD RICE

10

dove breasts

1

juice from 1/2 lemon

1

salt

1

pepper

1

rib celery

1/2

lb

1

mushrooms (that's one half pound)

4

scallions (green onions)

3

tablespoon

butter

1/4

teaspoon

tarragon

1/2

cup

white wine

1 1/2

cup

1 2/3 1

chicken stock (that's one and one half cups)

cup

wild rice (that's two thirds cup)

I tried a new dove recipe this past weekend and thought I would pass it along. This has to be one of the best recipes for doves I have ever used. Rinse the wild rice, drain, and set aside. Skin the dove breasts, wipe with lemon juice, and salt and pepper the breasts. Chop the mushrooms, scallions and celery. Sautee them in the butter lightly (3-5 minutes). Put the wild rice in the bottom of a casserole dish. Arrange the dove breasts on top of the wild rice. Pour celery, mushroom, and scallion mixture over doves. Add rest of ingredients (tarragon, white wine, and chicken stock). Place the dish, covered, in a 325 degree preheated oven and let cook for one and one half to one and three quarter hours (90 - 105 minutes). This recipe keeps the dove breasts moist and tender!!! Keith This sounds like a good recipe. However, if you really want to go all out, here are few suggested changes: Pluck and draw the dove and use the back, leg and thigh too. In a roasting pan, baste the little babies with chicken or duck fat (butter will do in a pinch but be liberal with the fat so the birds remain moist). pre-heat the oven to 300 degrees and roast them. Baste every 20 minutes and check to see if they're done everytime you go to baste (you can tell by proding at the breast meat with a fork. If it pulls away from the sternum fairly easily then it is done. It's best to undercook slightly at this point because you will be cooking them again with the rice). Now take and pull the meat from the birds and set aside. Take the remaining bones and put into a stock pot and cover with cold water until about two inches above the bones. Add a quartered onion to the pot along with a bulb of garlic (around 8 cloves - cut in half and use germ too). Add a carrot (broken into two or three pieces). Bring the stock to a boil and reduce heat to low and let slowly simmer for two hours minimum (I'd suggest 4 hours).

Page 320 Add water if it drops below the bones. Substitute dove stock for the chicken stock below. Now take the pan drippings from the roaster and pour into a skillet (add duck/chicken fat or butter until you have about 3 or 4 tablespoons of fat (total) in the skillet. Saute chopped veggies in this mixture. Add wild rice to the skillet and coat well with the fat (stir for about 3 minutes). Now add the dove stock (see amount below) directly to the skillet and bring to a simmer for 3 or 4 minutes. Now add to the casserole dish along with the meat, wine (see amount below) and tarragon (personally, I'd use sage here but it's because I hate tarragon). The cooking times listed below will need to change for this recipe as well. Cover dish and bake at 350 degrees for 45 minutes. I hope my modifications don't offend you Keith. Your recipe really is one of the better ones I've seen on this group. Ken Ihrer -- The Cajun Game Chef Yield: 1 servings

Page 321

CASSEROLED PIGEON W/ HERBS AND SPICES (SCOTTISH MEDIEVAL)

1

** british measurements **

4

pigeons; oven-ready

12

centiliter

garlic

4

teaspoon

fresh thyme; chopped

2

tablespoon

fresh parsley; chopped

1

salt and pepper to taste

1

drippings or lard for frying

1/2

pint

chicken stock

1/2

lemon; juiced

1

pinch

ground ginger

1

pinch

saffron threads

1/2

teaspoon

1

ground cinnamon fresh herbs for garnish

Stuff each pigeon with 3 garlic cloves, 1 tsp fresh thyme and 1/2 tbsp fresh parsley. Season with a little salt and freshly milled black pepper, then brown the pigeons all over in a little dripping or lard in a heavy flameproof casserole which is just big enough to take them. Pour over the stock, then add the lemon juice, ginger, saffron and cinnamon. Cover with a lid and cook in the centre of a moderate oven (350øF / 180øC / gas mark 4) for about 1 to 1 1/2 hours or until very tender. Taste the gravy and adjust the seasoning as necessary. Serve each person with a pigeon arranged on a slice of wholemeal toast with a little gravy poured over. Garnish with fresh herbs. Makes about 4 servings. ** A Book of Historical Recipes ** :

by Sara Paston-Williams The National Trust of Scotland, 1995

ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE:: Peiouns ystewed

(dated 1390)

"Take peiouns (pigeons) and stop hem with garlec ypylid (peeled) and with gode erbis ihewe (chopped herbs), and do hem in an erthen pot; cast therto gode broth and whyte grece (lard), powdour fort (a mixture of hot spices such as pepper and ginger), saffron, verious (verjuice) and salt." From: Fred Ball Cooking Echo Ä Yield: 4 servings

Date: 30 Nov 96 National

Page 322

CECINA: MEXICAN JERKY

1

venison

Cecina is a Mexican jerky preferably done with venison. The larger roasts with no fat and few sections are perfect to cut accordion style 1/4 inch thick, rub down with lemon and salt and stretched out to dry: 1.under the sun covered with cheese cloth, 2.in a 180°F oven stretched over the racks or3. in a food dehydrator. Dry it until it is the consistency of leather (not hard and brittle). You may dry it a little more if you plan on storing it very long. It does not take a long time to dry using these methods: on a hot sunny day (cooling racks covering a table outside) loaded with venison and covered with cheese cloth may take 4 to six hours depending on the humidity. Your being in the south means you might have an extra vehicle (junker) on the lot that would work as a table and makes a great heat sink to speed up drying time (that's whut I did). The hardest part of this recipe is watching it cook for 4 hours keeping a cold Tecate in your hand. Cecina is cooked briefly in a hot oiled skillet or grilled and sliced like fajitas to serve with tortillas, salsa lime and guacamole. Venison is a rare treat in southern Mexico, so the last 10 pound batch I brought to in-laws disappeared the same night. Hope this helps Enjoy, DaveR From: "Daver"

Date: Thu,

15 May 2003 06:26:32 -0500 Yield: 4 servings

CEDAR PLANK VENISON LOIN ROAST

2

lb

2

tablespoon

1

venison loin roast glgco beef spice rich red wine (madeira,

1

masala, or sherry will also

1

work)

2

tablespoon

olive oil

1

pre-soaked untreated cedar

1

plank

Soak cedar plank in cool tap water for 1 - 2 hours before start time. Boil wine until liquid measures 1/2 pint, then cool completely. Combine 2 tablespoons GLGCO beef spice with the cooled wine & 2 tablespoons of olive oil. Marinate the venison loin roast in this mixture for 2 hrs at room temperature, turning often. Place roast on pre-soaked cedar plank & grill @ 350øF until done (approximately 1-1 1/2 hrs). Do not overcook! Remove from grill & let cool for two to three minutes before cutting. Great Lakes Grilling Co.

Page 323 From: "Steven Friedman" <sfriedman@dockdate: Thu, 5 Feb 2004 01:50:41 ~0800 Yield: 4 servings

CEVAPCICI (CZECH SAUSAGES WITHOUT CASING)

1

lb

regular, not lean, ground

1

beef (venison)

2

garlic cloves, crushed, then minced

1/2

teaspoon

paprika

1/2

teaspoon

salt

1/8

teaspoon

black pepper

1 1/2

tablespoon

all purpose flour

Place beef in a bowl; knead in garlic, paprika, salt, and pepper. Divide meat into 20 parts. With damp hands form each part into a 2-inch long sausage. Roll each in flour, then shake off excess. Refrigerate until firm (can be frozen at this point). Place in metal hot dog holder. Grill over charcoal for six minutes, turning at least once. Can be panfried too, without any additional grease. From: [email protected] (Nancy) From: Jim Weller

Date: 08 Nov 98

Yield: 4 servings

CEVAPCICI (SAUSAGES WITHOUT CASING)

1

lb

1

regular, not lean,ground beef (venison)

2

garlic cloves,crushed,then

1

minced

1/2

teaspoon

paprika

1/2

teaspoon

salt

1/8

teaspoon

black pepper

1 1/2

tablesspoon all purpose

1

flour

Place beef in a bowl; knead in garlic,paprika,salt, and pepper.Divide meat into 20 parts.With damp hands form each part into a 2-inch long sausage. Roll each in flour, then shake off excess.Refrigerate until firm(can be frozen at this point).Place in metal hot dog holder. Grill over charcoal for six minutes, turning at least once.Can be panfried too, without any additional grease. Yield: 1 servings

Page 324

CHACON SPECIAL

1

lb

ground beef

1

can

chili/beans 1can pork&beans 1can whole kernel corn(drained)

1

can

kidney beans(drain)

1/2

onion

chopped

1/2

c.grated

cheddar cheese

1/2

c.crushed

fritos tortillas sour cream more cheese

Brown beef,and onion...drain off fat..add chili and let simmer for 10-15 minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add shredded cheese and fritos..on top cook till cheese melts..the kids put this in torillas with more cheese and sour cream and salsa..that is if I don't bake it between cornmeal layers..hubby adds a can of crushed tomatoes when he cooks it..

CHAR GRILLED KANGAROO W' WILD ROSELLA FLOWER/NATIVE PEPPE

4 250

kangaroo fillets, 200gm each ml

beef stock, or water

8

rosella flowers

4

native pepper leaves

1

teaspoon

cornflour, mixed to a thin paste wi; th cold water

Make a small pocket in the centre of each fillet and insert rosella flower. Char grill fillets to desired state. While fillets are cooking, heat stock, add remaining rosella flowers and pepper leaves. When fillets are cooked, add to the stock. Leave for a minute or two to allow some juices to flavour the sauce, then thicken sauce with cornflour. Serve with brown rice or potatoes. [Substitute the Rosella flowers with hibiscus, [I have used Szechuan pepper to substitute the native pepper taste originally from KANGAROO COOKIN', by Peter Winch From: Kevin Jcjd Symons Date: 24 Nov 97 Yield: 4 servings

Page 325

CHAR GRILLED WATER BUFFALO FILLET WITH KAKADU PLUM AND CH

230

gm

water buffalo fillet

80

ml

beef jus

30

ml

red wine

6

kakadu plums deseeded

1

fresh chilli

Season and grill fillet to one's liking. Sweat sliced chilli and kakadu plums in red wine, adding beef jus and reduce. Remove the plums. Strain the jus. Cut the fillet into two medallions and arrange on the plate with jus. Garnish with the plums and fresh herbs. Cooking must be done with great care and love, sometimes it demands time. Bon appetit, Magnus Johansson. Source: Open House Yield: 1 servings

CHAR KWAY TEOW By: Fatty Crab. 3

tablespoons

vegetable oil

1/4

cup

chopped garlic

3

cups

bean sprouts

1

pound

fresh kway teow (broad rice) noodle; s

1

teaspoon

salt

1/4

cup

dark soy sauce

2

tablespoons

seedless tamarind paste dissolved i; n 3/4 cup water

6

large

eggs, lightly beaten

1

tablespoon

thai chili sauce

3

chinese

sausages, thinly sliced

8

ounces

medium shrimp, peeled and deveined

3

ounces

chives, sliced into 2-inch pieces.

1. Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute. 2. Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and ©‚ cup water. Sauté for 1 minute. Transfer to a platter and set aside. 3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Yield: serves 4.

Page 326

CHAR-GRILLED KANGAROO KEBABS & SMOKED EGGPLAN

600

gm

kangaroo fillet, trimmed and cubed

2

teaspoon

coriander seeds, roasted and ground

1

teaspoon

black pepper, freshly ground

2

medium

eggplants

1

teaspoon

garlic cloves, minced

25

ml lemon juice

1

tablespoon

tahini

1/2

teaspoon

sea salt

50

gm

yoghurt, plain

2

teaspoon

parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. Yield: 4 servings

Page 327

CHAR-GRILLED KANGAROO KEBABS AND SMOKED EGGPL

1 1/3

lb

kangaroo fillet, trimmed and cubed

2

teaspoon

coriander seeds, roasted and ground

1

teaspoon

2

black pepper, freshly ground medium-sized eggplants

1

teaspoon

garlic cloves, minced

1 2/3

tablespoon

lemon juice

1

tablespoon

tahini

1/2

teaspoon

sea salt

1 3/4

oz

yoghurt, plain

2

teaspoon

parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83. Courtesy, Mark Herron. Yield: 6 servings

Page 328

CHARGRILLED KANGAROO OR OSTRICH WITH SMOKED OYSTER BUTTER

2

6 oz ostrich or kangaroo fillet ste; aks

4

oz

1/2

can

butter smoked oysters

1

lemon; zest of

1

sprig fresh thyme; chopped

1

fresh herbs and flowers

----GARNISH----

First take the butter and soften it in a bowl with a spoon. Add the oysters, lemon zest and thyme. Season with a little black pepper. Now pop the butter on top of some cling film. Spread it lengthways and then roll it like a cigar. Seal at both ends by twisting the cling film and then place in the freezer until firm. (Not too long as you don't want it frozen.) Season both the fillets with black pepper and heat a chargrill pan (or you can use the BBQ) until very hot. Rub the steak with some oil and then put into the pan. Turn the heat down slightly so you don't cremate the steak! Once seared on one side turn over and repeat on the other. Then turn once more on each side until the steak is medium. Kangaroo is much better medium rare, otherwise it can be stringy. Medium is firm, yet still springy to the touch. Once cooked, place on a serving dish, then take out the butter from the fridge. Unwrap the clingfilm and slice the butter evenly. Place as many of the discs as you want on top of the steak to melt in. Garnish with fresh herbs and flowers. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 2 servings

Page 329

CHARLIE'S DEER STEW

3

venison (to 4 lb)

1

flour

3

tablespoon

bacon fat

1 1/2

cup

hot water

1

cup

wine, dry red

1

teaspoon

mixed thyme, basil, marjoram

1

teaspoon

1

dried parsley onion, large

1 1/2

teaspoon

1/2

teaspoon

salt coarse red pepper

3

carrots, scraped/quartered

3

potatoes, scraped/quartered

Remove sinews and bones from deer; cut meat into bite sized pieces & roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and and bring to a boil. Lower heat and simmer two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with french bread. Recipe date: 11/28/87 From: Dale Shipp Date: 07 Dec 96 Home Cooking Ä Yield: 1 servings

Page 330

CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE

1

tablespoon

1

tablespoon

4

olive oil unsalted butter tenderloin medallions of

1

buffalo, 6 oz each

1

salt and pepper

1

small

vidalia onion, cut into

1

medium

dice

1/4

cup

gold tequila

1/4

cup

lime juice

1

cup

rich beef or veal stock

1/2

cup

1

black coffee barbecue sauce (recipe follows)

In a large saute pan over medium heat, combine the oil and butter. Season the buffalo medallions to taste, then add to the hot pan. Turn the heat up to high, and quickly char both sides of the meat, 1-2 min/side for rare, 2-3 min for medium. Remove to warm platter, cover with foil and set aside. Add onions to the pan, and saute over medium-low heat until softened and caramelized, 5 min. Standing back from the flame, add tequila to the pan. Reduce heat to low, and stir to deglaze. When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry. Add the stock, and simmer until it is reduced by almost half. Add the black coffee barbecue sauce. Simmer gently for 2 min; correct seasoning. Serve the medallions in a pool of sauce. Adapted from Michael Lomonaco, Cellar in the Sky NY Times 1/14/98 Yield: 4 servings

Page 331

CHARRED PORK POSOLE

6

#

pork shoulder: deboned into “steaks; ”

3

large

onions

3 4

oz.

cans of medium green chilies

2

cloves

garlic,

2

ea

limes

1

bunch

cilantro

white hominy (#10 can)

tomato paste tomato chopped tomato sauce paprika cumin chili powder mexican oregano opt. kosher salt fresh cracked black pepper spice rub for pork “steaks” 2

cloves

chopped garlic

2.5

teaspoons

paprika

1

tsp

chili powder

4

tblsp

olive oil

2

pinches

kosher salt

3

pinches

toasted crushed black pepper

5

#

marinated pork, grilled and diced,

2

med

or large yellow onions small dice

6

fat

cloves of garlic

1

tsp

cumin

1/2

tsp

chili powder

15

oz

can tomato sauce

2

ea.

14.5 oz can chopped tomatoes

1tsp cumin

posole:

spice section: 2 tsp paprika

With Roasted Green Chili, Tomatoes and Spiced Tomato Broth Two and a half gallon soup/stock pot TECHNIQUE: There are steps to be taken for this seemingly simple pot of stew. It is CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone producing 1/2 inch “steaks”. There is a bone deep inside the meat of the pork shoulder. This bone must be removed, reserved and put into a small pot with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a boil and then reduce to a slight rolling boil until ALL your prep is complete. Use hands and mix the marinate and pork well. Sweat onions until translucent and tender. At that point add the garlic and continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder (1 tsb. ea.) and half of the tomato product. Do not caramelize or brown the onions/garlic. Add the charred, diced pork and one 4 oz. Can of diced green chilies allow

Page 332 to slightly cook. Add the Pork shoulder bone broth to cover the meat and simmer an hour and a half until the meat is almost tender. At this point add the White Hominy, green chili and remainder of spices. Simmer for 30-40 minutes. Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas or Frybread.) TOTAL COOKING TIME AND PREP 2 HOURS. Production Notes: It is important that you fabricate, marinate and char your pork first. Remove the shoulder bone brown in the oven or in a sauté pan and cover with water for you broth. This will save you time and allow the cooking preparation process to go smoothly. Char, dice and set aside while you chop garlic onions and measure dry spices. Gather all items and prepare to cook. Yield: 15 easily.

CHARRED PORK POSOLE, ROASTED GREEN CHILI,

6

#

3

large

pork shoulder: deboned into “steaks; ” for marinating and gril white hominy (#10 can) onions three 4 oz. cans of medium green ch; ilies

2

cloves

garlic, 2 ea limes

1

bunch

cilantro tomato product: paste, chopped, and; sauce spices: paprika, cumin, chili powde; r (mexican oregano opt.) kosher salt and fresh cracked black; pepper two and a half gallon soup/stock po; t

Tomatoes and Spiced Tomato Broth There are steps to be taken for this seemingly simple pot of stew. It is CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone producing 1/2 inch “steaks”. There is a bone deep inside the meat of the pork shoulder. This bone must be removed, reserved and put into a small pot with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a boil and then reduce to a slight rolling boil until ALL your prep is complete.

Page 333

CHARRO BEANS By: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee 1

lb

uncooked, dried pinto beans

8

c

water

1/2

lb

bacon, diced

1

can (141/2oz)

tomatoes, undrained

2

medium

onions, choped

2

cloves

garlic, minced

1

can (4oz)

diced green chilies

1

tsp

chili powder

1/2

tsp

dried oregano, crushed

1/4

tsp

ground cinamonsalt

1

c

fresh oregano for garnish 2

beer limes

Sort beans. Place beans in bowl, cover with water and soak overnight. Discard water. Place beans in a large pot and add 8 C water. Simmer partially covered for 1 hour. Cook bacon until crisp. Add bacon and 2 T of the drippings to the beans. Chop tomatoes and add to the beans. Add onions, garlic, chilies, cili powder, oregano and cumin. Simmer partially covered for three hours, or until beans are tender. Turn off heat and add beer. Season with salt to taste. Garnish with oregano and lime wedges.

Page 334

CHEF'S RABBIT

1

rabbit -or-

2

pheasants (cut in pieces)

1

salt and white pepper

1

flour

6

bacon slices, cut into lg

1

squares

1

onion, chopped fine

8

extra large mushrooms, whole

1

or quartered

6

oz

beef stock

1

cup

sour cream

Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat. Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN Yield: 2 servings

CHELLE'S 7 INGREDIENT BEANLESS GOAT CHILI

1

goat meat

Brown 1-2 lbs ground goat meat. Strain off the meat. In the reserved fat over medium heat, fry 1 coarsely chopped sweet onion (1/2 inch chunks) and 1 coarsely chopped green pepper until the onion starts getting crispy on the edges. Drain off fat, add the meat back in, add 5-6 quartered tomatoes, 1 Tbl ground cumin and 1/4 cup chili powder, and 12oz of your favorite beer. Let simmer for 30 min to meld flavors. Serve as is, over corn chips, over rice, or what have you. Tripled in a crockpot serves a hungry community dinner at potluck. From: [email protected] Est Yield: 4 servings

Date: Wed, 5 Mar 2003 05:43:52

Page 335

CHEROKEE CASSEROLE *

1

lb

ground beef

1

tablespoon

olive oil

3/4

cup

bermuda onion; chopped

1 1/2

teaspoon

1

salt pepper to taste

1

bay leaf

1/8

teaspoon

thyme

1/8

teaspoon

garlic powder

1/8

teaspoon

oregano

2

cup

crushed tomatoes

1

can

cream of mushroom soup

1

cup

minute rice

3

slice

american cheese; cut in 1/2 strips

Brown meat in olive oil. Add onion; cook over medium heat until onion is tender. Stir in seasonings, soup, tomatoes and rice. Simmer 5 minutes, stirring occasionally. Spoon into a baking dish. Top with cheese. Broil until cheese is melted. Yield: 6 servings

CHEROKEE CASSEROLE 2

1

pound

of ground beef

1/2

teaspoon

of salt pepper

1

onion, chopped

1

cup

of instant rice

2

small

cans of tomato sauce

1

can

cream of mushroom soup

1/2

bay

dash oregano leaf

Brown meat in skillet. Add other ingredients and mix well. Pour into casserole and bake 325 degrees for 45 minutes. Put triangles of American cheese around outside of casserole and heat until melted. Yield: serves 4-6.

Page 336

CHEROKEE FRIED CORN

12 1/4

ears fresh corn cup

1

lard or bacon grease salt and pepper to taste

Cut the corn off the ears, scraping the cob to get all the milk and kernel. Put in a frying pan over medium heat w/ melted grease or lard. I always use a spatula to turn the corn every 5 minutes or so until some of the corn starts to brown. Turn down heat and cover, stirring regularly to make sure the corn doesn't scorch. Add salt and pepper to taste. From: [email protected]

Date: 05-10-03

Yield: 4 servings

CHEROKEE FRIED HOMINY

2

strips

of good bacon

2

cups

of hominy

2

or

3 green onion

Fry bacon while cutting green onions into small pieces. Crumble bacon, and add onions. When the onions start appearing to be frying, add hominy and cook for about 10 to 15 minutes first on high heat, then on low.

CHEROKEE PEPPER POT SOUP

1

lb

venison or beef short ribs or shank; s

2

qt

water

2

lg

onions, quartered

2

ripe

tomatoes, seeded and diced

1

lg

sweet bell pepper, seeded and diced

1

c

fresh or frozen okra

1/2

c

diced potatoes

1/2

c

sliced carrots

1/2

c

fresh or frozen corn kernels

1/4

c

chopped celery salt and ground pepper to taste

A hearty meat and vegetable soup! Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Yield: serves 4 to 6.

Page 337

CHEROKEE PEPPER POT SOUP

1

lb

venison or beef short ribs or shank; s

2

qt

water

2

lg

onions, quartered

2

ripe

tomatoes, seeded and diced

1

lg

sweet bell pepper, seeded and diced

1

c

fresh or frozen okra

1/2

c

diced potatoes

1/2

c

sliced carrots

1/2

c

fresh or frozen corn kernels

1/4

c

chopped celery salt and ground pepper to taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Yield: serves 4 to 6.

CHEROKEE PEPPER POT SOUP (AI) By: Spirit of the Harvest 1

lb

venison or beef short ribs or shank

2

quart

water

2

large

onions, quartered

2

pcs

ripe tomatoes; seeded and diced

1

large

sweet bell pepper; seeded and diced

1

cup

fresh or frozen okra

1/2

cup

potatoes; diced

1/2

cup

carrots; sliced

1/2

cup

fresh or frozen corn

1/4

cup

celery; chopped salt and pepper to taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Yield: 4-6 servings

Page 338

CHEROKEE PEPPERPOT-VENISON

1

pound

venison or beef short ribs or shank; s

2

quarts

water

2

large

onions, quartered

2

ripe

tomatoes, seeded and diced

1

large

sweet bell pepper, seeded and diced

1

cup

fresh or frozen okra

1/2

cup

diced potatoes

1/2

cup

sliced carrots

1/2

cup

fresh or frozen corn kernels

1/4

cup

chopped celery salt and ground pepper, to taste catsup, to taste

This Cherokee version of Pepper Pot Soup, unlike the famous pepper pots of Pennsylvania, does not call for tripe, though on some occasions it may well have been added. Also, though it is a matter of personal taste, Cherokee cooking is not extremely hot and sicy. The pepper in the pot is of the sweet bell variety. Put meat, water and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered, for 1 1/2 hours. Season with salt, pepper and catsup. Yield: serves 4 to 6

Page 339

CHESTNUT SQUASH PUREE By: Lorna Sass' Vegetarian Cooking Under Pressure. 1 1/2

to

2 lb. butternut squash

1/2

c.

dried chestnuts (or 3/4 c. roasted; fresh nuts, peeled)

1

c.

nut soaking liquid

1

T.

dried sage

1

T.

salt

Soak the chestnuts overnight in 1 cup of water. Drain, reserving the liquid. Peel and cut the squash into about 1 inch cubes. Chop the chestnuts-some will still be quite hard, but they'll cook up fine. Add water to the soaking liquid to make 1 full cup if necessary. Put all in a pressure cooker, cover and bring to high pressure and cook for 5 minutes. After pressure is reduced, purree. I use my immersion blender for this. Add more water if necessary. This makes a fairly stiff purree, about the texture of mashed potatoes, very sweet and slightly smokey. Note: If you haven't got a pressure cooker, cook on the stovetop until squash and nuts are tender. You may need to add some extra water.

CHICAGO BEAR SAUSAGE

30

lb

ground bear meat

6

teaspoon

red peppers

12

lb

ground pork butt

15

teaspoon

garlic salt

3

lb

thick slab bacon, ground

7 1/2

teaspoon

pepper

Mix all together. Fry in pan for breakfast sausage, good on pizza, and makes great meatballs as well. From: "Brenda Brown Starling"
Page 340

CHICKEN FRIED BUFFALO STEAK

1/2

c.

buttermilk

1

beaten

egg

8

oz.

buffalo steak (1/2 inch)

1/2

c.

vinegar

1

qt.

water

salt and pepper to taste

Beat steaks lightly with a mallet; marinate 15 to 20 minutes in vinegar and cold water. Remove and pat dry. Season with salt and pepper lightly. Dip in flour, then buttermilk, then flour and shake off excess flour. Fry in shallow hot oil in heavy pan; remove to paper towel then to warm serving dish. Top with cream gravy or sauce and serve immediately. NOTE: 1/2 cup buttermilk will coat two steaks.

Page 341

CHICKEN OR RABBIT

1

chicken

1

rabbit

Procedure: Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones. Hot pack--Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace. Raw pack--Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner. [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure canner. [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. * USDA Agriculture Information Bulletin No. 539 (rev. 1994) *

Page 342 Meal-Master format courtesy of Karen Mintzias Yield: 1 text

CHICKEN WITH PUMKIN SEED SAUCE

4

lb

roasting chicken

4

cup

hot chicken stock, or more

1 3/4

if needed cup

8 1/8

pumpkin seeds black peppercorns

teaspoon

3

cumin seeds tomatillos or green

1

tomatoes

4

hot green chilies (jalapeno

1

or serrano), roasted, peeled

1

seeded

4

green onions, with tops

2

cloves garlic, mashed

2

tablespoon

1

bunch

1 2

chicken fat or lard young radish leaves or mustard greens

large

romaine lettuce leaves

4

sprigs fresh coriander

1

(cilantro)

Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it. Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine. Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree. Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid. Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room temperature. If the Indians of the Americas gave Spain its first turkey, Spain gave the Indians their first domesticated chicken. The results of such culinary crossing are birds of both kinds simmered in rich sauces called mole. The word means a mixture of any kind, and one of the best mixtures is made of Indian squash or pumpkin seeds to flavor Spanish chicken. The sauce below would be called a green mole, or

Page 343 mole verde, because it has everything green about it: green pumpkin seeds, green chilies, green Mexican tomatillos, and even radish and romaine greens. The flavor is as gentle and unusual as the color. From: "Kal" Yield: 4 servings

CHICKEN, RABBIT OR SHRIMP PIQUANTE

5

lb

chicken, rabbit or shrimp

1

large

can whole tomatoes

1

can

tomato paste (8 oz.)

2

cup

celery, chopped

1

can

mushroom stems & pcs.

1/2

cup

green onions, chopped

1/2

cup

parsley chopped

1

salt & pepper to taste

1

tabasco sauce to taste

1

cup

cooking oil

1

large

can tomato juice (46 oz.)

2

can

tomato sauce (8 oz.)

2

cup

4

chopped onions cloves garlic, fine chop

7

cup

water

1

teaspoon

sugar

1

cup

chopped bell pepper

Cook meat in oil over low fire until tender and done. Remove meat and set aside. Add onions, celery and bell peppers to oil. Cook slowly until wilted. Add tomato juice, whole tomatoes, tomato sauce, tomato paste and 5 cups water. Cook over med. fire until oil floats above tomatoes. Add meat, mushrooms, sugar and garlic. Season to taste with salt, black pepper and Tabasco sauce, leaning heavily on Tabasco sauce to give "zip". Add remaining 2 cups water. Cook abt. 1/2 hr. on med. fire until well done. Add parsely and onion tops a few minutes before sauce is done. Courtesy Telephone Pioneers :

BillSpalding *P CRBR 38 A

Yield: 12 servings

Page 344

CHICKEN-FRIED RABBIT WITH CREAM GRAVY

2

cottontail rabbits; cut

1

into

1 4

serving pieces tablespoon

1

flour salt & freshly ground

1

pepper

5

tablespoon

lard; for starters

2

tablespoon

flour

3/4

cup

milk

1/2

cup

heavy cream

Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot, then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over the skillet, turning and adjusting the pieces until all sides are golden brown. As you brown the pieces, their floured surfaces may absorb enough fat to require more lard; add as needed. Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if need be, during this process. Turn heat to medium or medium high, remove lid, and turning the pieces when needed, evaporate the moisture for another 10 minutes or so. Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the fat and "greables" (or dredgings) and cook over low heat for 2 minutes or so. Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the cream and continue to heat but do not boil. For a variation, stir in with the cream 1 teaspoon of Dijon mustard and 1/4 cup of grated Parmesan. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. From: Dave Drum Date: 05 Feb 98 Yield: 4 servings

Page 345

CHICKEN-FRIED RABBIT WITH CREAM GRAVY - LLBGFC

2

cottontail rabbits; cut

1

into

1 4

serving pieces tablespoon

flour

1

salt & freshly ground

1

pepper

5

tablespoon

lard; for starters

2

tablespoon

flour

3/4

cup

milk

1/2

cup

heavy cream

Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot, then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over the skillet, turning and adjusting the pieces until all sides are golden brown. As you brown the pieces, their floured surfaces may absorb enough fat to require more lard; add as needed. Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if need be, during this process. Turn heat to medium or medium high, remove lid, and turning the pieces when needed, evaporate the moisture for another 10 minutes or so. Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the fat and "greables" (or dredgings) and cook over low heat for 2 minutes or so. Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the cream and continue to heat but do not boil. For a variation, stir in with the cream 1 teaspoon of Dijon mustard and 1/4 cup of grated Parmesan. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. From: Dave Drum Yield: 4 servings

Date: 05 Feb 98

Page 346

CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMAD

2 1/2

lb

fresh beef brisket

1

teaspoon

salt

1/4

teaspoon

1

garlic powder bottle (12 oz) beer

1/2

cup

1

teaspoon

diced onion pepper

1

bottle (12 oz) chili sauce

1

wild rice amadine

2

med. ripe tomatoes, sliced

1

parsley sprigs

----GARNISHES----

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. Yield: 8 servings

CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADI

2 1/2

lb

fresh beef brisket

1/2

cup

diced onion

1

teaspoon

salt

1

teaspoon

pepper

1/4

teaspoon

1

garlic powder bottle (12 oz) chili sauce

1

bottle (12 oz) beer

1

wild rice amadine ----GARNISHES----

2

med. ripe tomatoes, sliced

1

parsley sprigs

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. Yield: 8 servings

Page 347

CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADINE

2 1/2

lb

fresh beef brisket

1/2

cup

diced onion

1

teaspoon

salt

1

teaspoon

pepper

1/4

teaspoon

garlic powder

1

each

bottle (12 oz) chili sauce

1

each

bottle (12 oz) beer

1

single

wild rice amadine

2

each

med. ripe tomatoes, sliced

1

single

parsley sprigs

----GARNISHES----

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. Yield: 8 servings

Page 348

CHILE RECIPES FOR GAME MEAT

1

text file

I am actually creating a book concerning exactly that subject, charlotte, tentatively called 'the hot and the hunted.' i eat (at home) only critters from the bush, as i avoid purchasing meat over the counter. so, if i don't hunt/kill it, i don't eat it (exceptions are made for some restaurants, of course =^)). anyway, i can offer some generalizations on the subject of chiles and game, and will tip you on recipes if you give me some specific interests. generally, chipotles will contribute a wonderful blend of flavour and heat to game of all kinds. chipotles also help mask the 'gaminess' that turns so many off from wild game. use 'em as a rub or a crumble for roasting. use the en adobo style as a marinade or stew the game in a slow cooker with the en adobo as a base and add cream, mushroom soup, whatever. other powdered chiles will add a depth of character to game and heat, but the flavour is tough to preserve opposite the strong meat flavour(s). jalapenos (fresh) can be used when preparing roasts and the like. the heat will bake out of the peppers slowly, as will the flavour, and be transfered to the game. if you like the flavour of jala's, nothing has a better flavour than slow-roasted duck with jalapenos, onions and garlic that roasted with it! serranos are also a good variety to experiment with, whereas larger peppers (numex) are better dried and used in marinades or sprinkles, as they just hold up flavour-wise. el grande is too thin a pepper to use whole with game, but when turned into a mash can be used in a marinade or spooned directly onto the critter before cooking. in the alternative, mashed habs can be used as a simple hot relish to cut the finished product. this stuff applies mostly to game birds and large four-legs (deer, elk, moose, bison, &ct.) bottom line: have fun. cheers h. alan H. A. Kantrud Northern Plains Institute for Advanced Habanero Research [email protected] From: "H. A. Kantrud"
Page 349

CHILE SEARED CERVENA VENISON

----CHILE CURED VENISON---1

oz

cilantro

1

tablespoon

kosher salt

3

tablespoon

granulated sugar

1/2

teaspoon

garlic; minced

2

chile de arbols

1/2

oz

vegetable oil

2 1/2

lb

cervena (tm) venison leg portions

1/2

cup

----ASPARAGUS GUACAMOLE---2

yellow onions; minced avacados; small dice

7

oz

asparagus; blanched, sliced 1/8-inch

2

tablespoon

cilantro; chopped

1

teaspoon

lime lime juice

1

teaspoon

course salt

1

lb

russet potatoes; peeled

1

cup

poblano chiles; roasted, peeled, small di

7

oz

cream cheese

3/4

cup

heavy cream

1/2

teaspoon

----SMASHED POTATOES----

1

black pepper barbecued roma tomato salsa:

10

roma tomatoes

1

oz

vegetable oil

1

cup

yellow onions; grilled, medium dice

1

tablespoon

garlic; minced

1

tablespoon

smoked ancho chile powder

3/4

cup

tomato juice

1/4

cup

champagne vinegar or red wine vineg; ar

1/4

cup

granulated sugar; honey or molasses

1/2

bunch

1

cilantro; chopped chef boy hidy xxx habanero sauce (o; ptional)

Full Title: Chile Seared Cervena Venison with Cream Cheese Smashed Potatoes and Barbecued Roma Tomato Salsa This little recipe appeared in the September issue of "The National Culinary Review", a little professional publication my son gets. This recipe was one of the featured recipes at the 1997 American Culinary Federation National Convention, and comes from Chef Kevin Rathburn, presently the executive chef and a partner at Neva, an upscale Southwestern-style restaurant in Atlanta. In a food processor, blend all the ingredients in the chile cure together except the venison until smooth. Rub generously on the venison and grill the meat to medium-rare. Prepare the guacamole by mixing the ingredients together and chilling until service. For the smashed potatoes, steam the potatoes until tender. Then mash them together with the remaining ingredients. Keep hot until service.

Page 350

To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2 hours or until half dried. Cold smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mix them together with the tomatoes and remaining ingredients. Serve room temperature or cold. Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy Farms, 1-770-949-7760. From: Glen Hosey Date: 03 Sep 97 Mastercook Recipes (Mailing List) Ä Yield: 6 servings

Page 351

CHILE SEARED CERVENA VENISON WITH (SEE FULL TITLE BELOW)

----CHILE CURED VENISON---1

oz

cilantro

1

tablespoon

kosher salt

3

tablespoon

granulated sugar

1/2

teaspoon

garlic; minced

2

chile de arbols

1/2

oz

vegetable oil

2 1/2

lb

cervena (tm) venison leg portions

1/2

cup

----ASPARAGUS GUACAMOLE---2

yellow onions; minced avacados; small dice

7

oz

asparagus; blanched, sliced 1/8-inch

2

tablespoon

cilantro; chopped

1

teaspoon

lime lime juice

1

teaspoon

course salt

1

lb

russet potatoes; peeled

1

cup

poblano chiles; roasted, peeled, small di

7

oz

cream cheese

3/4

cup

heavy cream

1/2

teaspoon

----SMASHED POTATOES----

1

black pepper barbecued roma tomato salsa:

10

roma tomatoes

1

oz

vegetable oil

1

cup

yellow onions; grilled, medium dice

1

tablespoon

garlic; minced

1

tablespoon

smoked ancho chile powder

3/4

cup

tomato juice

1/4

cup

champagne vinegar or red wine vineg; ar

1/4

cup

granulated sugar; honey or molasses

1/2

bunch

1

cilantro; chopped chef boy hidy xxx habanero sauce (o; ptional)

Full Title: Chile Seared Cervena Venison with Cream Cheese Smashed Potatoes and Barbecued Roma Tomato Salsa This little recipe appeared in the September issue of "The National Culinary Review", a little professional publication my son gets. This recipe was one of the featured recipes at the 1997 American Culinary Federation National Convention, and comes from Chef Kevin Rathburn, presently the executive chef and a partner at Neva, an upscale Southwestern-style restaurant in Atlanta. In a food processor, blend all the ingredients in the chile cure together except the venison until smooth. Rub generously on the venison and grill the meat to medium-rare. Prepare the guacamole by mixing the ingredients together and chilling until service. For the smashed potatoes, steam the potatoes until tender. Then mash them together with the remaining ingredients. Keep hot until service.

Page 352

To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2 hours or until half dried. Cold smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mix them together with the tomatoes and remaining ingredients. Serve room temperature or cold. Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy Farms, 1-770-949-7760. From: Glen Hosey Date: 03 Sep 97 Mastercook Recipes (Mailing List) Ä Yield: 6 servings

CHILEHEADS JAMAICAN RICE AND PEAS

1

16 oz can pigeon peas

6

habanero chiles -- roasted &

1

chopped

6

cloves garlic -- finely

1

chopped

1/2

medium

vidalia onion -- chopped

2

tablespoon

olive oil

2

cup

1 1 4

rice 15 oz can coconut milk water

teaspoon

1

wyler's granulated chicken boulion

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however) If using canned peas, drain and reserve the liquid. Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer. Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.

Page 353 Great with jerk chicken! Recipe By

: Adapted from Chile Pepper Magazine Feb 93 by Garry

Howard From: Frida's Fiestas, Recipes And Remi Yield: 6 servings

CHILI MOOSE

2

1-pound cans of mexican chili beans

2

1-pound cans of red kidney beans

2 3

1-pound cans of tomatoes (or use fr; esh, chopped coarse) medium

2

onions, coarsley chopped green peppers, coarsley chopped

2

cloves garlic, crushed

3

tablespoon

chili powder

1/2

teaspoon

cumin

1/4

teaspoon

cayenne pepper

The following recipe(s) come from 'The Complete Discordian Moosemas Celebration Handbook' by Amber K. (C) 1983 distributed by Nine Candles Publications ETC., a Branch of Our Lady of The Woods, PO Box 93, Mt. Horeb, WI 53572. I thought folks who haven't seen this fun booklet would find the recipes interesting (and maybe incentive to get the booklet). Place all ingredients in a slow cooker and cook on "low" for 10 hours ("High" for 5 hours). If using canned beans, drain the liquid before adding them. Can be served over slices of whole-wheat bread. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 354

CHILI WITH CORN DUMPLINGS

1 1/2

pounds

lean ground beef

3/4

cup

chopped onion

1

can (15.25 ounces) whole kernel corn

1

can (16 ounces)

stewed tomatoes, undrained

1

can (8 ounces)

tomato sauce

2

tablespoons

chili powder

1

teaspoon

red pepper sauce

1 1/3

cups

original bisquick® mix

2/3

cup

cornmeal

2/3

cup

milk

2

to

4 tablespoons chopped fresh cilantr; o

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili. 1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 2. Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. 3. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes. longer. Tips from the Kitchen Variation Vary the heat level in chili by adding more or less chili powder or red pepper sauce. Also, try different brands of red pepper sauce because each has its own unique flavor and 'kick.' from www.bettycrocker.com Julie Morales Life is a gift from God. What we do with it is our gift to Him.

Page 355

CHILLI CON KANGAROO

2

tablespoon

1 3

olive oil onion, chopped

centiliter

1

garlic, crushed celery stick, sliced

500

gm

3

teaspoon

1

kangaroo mince chilli powder (or to taste) pinch cayenne pepper

1

teaspoon

oregano, dried

425

gm

can crushed tomatoes

2

tablespoon

tomato paste

1

teaspoon

soft brown sugar

1

tablespoon

vinegar, cider or red wine

420

gm

can red kidney beans, draind

1

fresh red chilli, chopped

1

fresh ground black pepper

Heat the oil in a large, heavy-based frying pan. Add the onion, red chilli, garlic and celery and stir for 5 minutes, or until softened. Add the kangaroo mince and stir over high heat for 4 minutes, or until well browned, breaking up any lumps with a fork or wooden spoon. Add the chilli powder, cayenne pepper and oregano to the frying pan. Stir well and cook over medium heat for another 4 minutes. Add the tomaties, 1/2 cup (12 ml) water and the tomato paste and stir well. Simmer for 30 minutes, stirring occasionally. Add the sugar, vinegar, drained beans and some salt and freshly ground pepper to the pan and cook for 4 minutes. Serve hot with white or brown rice. Macro Meats "Gourmet Game Recipes", Australia Typed by Glen Jamieson From: Glen Jamieson Date: 08 Oct 02 Yield: 4 servings

Page 356

CHIPOTLE CHILI - HONEY GLAZED LAMB

2

chipotle

chilies, pureed

1

tablespoon

ancho chile pureed

1

tablespoon

shallot pureed

1

tablespoon

garlic pureed

1

tablespoon

chopped rosemary

1

tablespoon

butter

1

tablespoon

chili powder

1/4

cup

honey

1/4

cup

barbeque sauce

1

tablespoon

salt

1

tablespoon

white pepper

2

cups

water stuffing

1/2

cup

carmelized shallot

2

tablespoons

butter

1

cup

bourbon whiskey

1/2

cup

chopped roasted pecan

1/2

cup

chopped smoked figs

1/2

cup

prepared cactus (napolitas) strips,; drained

1

tablespoon

chopped garlic

1

cup

goat cheese

1

cup

japanese bread crumbs

1/4

cup

2 1

corn masa eggs, beaten

cup

water

60 minutes or more Cook Time: 45 minutes Recipe from Chef Joe Ciasullo, Eagle?s Nest and Blue Moon Restaurants (Vail, CO) In skillet melt butter over medium heat and saut? chilies, shallot, garlic and rosemary until lightly golden. In bowl, mix chili powder, honey, barbeque sauce, salt, pepper and water. Reduce heat to low and slowly add chili mixture. Stir and cook on low heat reducing to a glaze about 20 minutes. Stuffing Directions: In skillet melt butter over high heat and saut? shallots for 2 minutes. Add bourbon and reduce liquid by half. Mix in pecans, figs, cactus, garlic and continue to saut? for 4 to 5 minutes, stirring occasionally. Remove from heat and cool. Blend in cheese, bread crumbs, masa, eggs and water. Lamb Cut leg of lamb in half lengthwise. Using meat mallet, pound thickest parts of lamb to make meat thickness as even as possible. Divide stuffing and evenly spread on one half of each roast. Starting at longest side roll each lamb roast and tie with butcher?s twine. In skillet heat oil over medium-high heat, brown lamb on all sides. Remove lamb from pan, add glaze and stir to incorporate drippings. Place lamb roasts on roasting rack in pan. Brush roasts with glaze. Roast in 300 degrees F oven for 15 to 20 minutes per pound (about 45 minutes) or to 145 degrees F for medium-rare, 160 degrees F for medium 170 degrees F for well. Remove lamb from oven, cover and let stand for 5 to 10 minutes. Remove string. Slice

Yield: servings: 8 ser Preparation Time (hh:mm): 1 hou

Page 358

CHIPOTLE HASENPFEFFER

1

large

2

tablespoon

1

rabbit cut into pieces vegetable oil bay leaf, crumbled

1

garlic clove; chopped

1

centiliter

(the spice)

2

tablespoon

bacon; diced

2

small

1 1/2

cup

1 1 1/2

vinegar (a little less if using lot; s of a sour chipotle sauce like buf alo)

cup

1 1

carrots; chopped mushrooms (optional)

water or (1 1/4 c. water + 1/4 c. w; hite wine)

cup

1

sour cream chipotle sauce or puree to taste

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice c Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over I like this with about a teaspoon of Dijon mustard in the final sauce. Yield: 4 servings

Page 359

CHIPOTLE SWEET POTATO SOUP WITH RED PEPPER-BACON SALSA

for the salsa: 4

slices

bacon

1

small

red onion, cut in ¼' dice

1

red

bell pepper, cut in ¼' dice salt and freshly ground pepper to t; aste juice of 1 lime for the soup:

5

garlic

cloves, smashed

1/2

t.

finely-chopped fresh ginger

2

small

onions, coarsely chopped

2

T.

dark brown sugar

1

t.

puree from tin of chipotles in adob; o

3/4

c.

dry white wine

3

large

sweet potatoes, cut in ½' dice

6

cups

chicken or vegetable stock

6

T.

butter (not oleo), chilled and cut; into t. portions

1/2

a

lime juice of

salt and freshly-ground black peppe; r to taste

Cook bacon in large, heavy skillet over medium heat until crisp, about 10 minutes. Crumble and reserve. Pour off bacon fat except for just enough to coat the skillet and reserve. Add the onion and red pepper to skillet and sauté over medium heat, stirring, until brown about 6 minutes. Season to taste with the salt and pepper. Add reserved bacon crumbles and lime juice. Correct seasoning, transfer to small bowl and set aside. Return reserved bacon fat to same skillet and place over medium heat. Add garlic, ginger, onions, brown sugar, salt and pepper to taste; sauté, stirring, until brown - about 6 minutes. Stir in the chipotle puree and wine; cook until mixture is reduced by about three-fourths, appx. 6 minutes. Add sweet potatoes and stock; simmer until potatoes are very soft, about 20-25 minutes. Using hand blender or food processor, puree soup mixture. Add the butter, one piece at a time, blending again after each addition to thicken soup slightly. Stir in lime juice and correct seasonings. Immediately ladle into bowls, spoon a portion of salsa into each and serve. Serves six. (Note: soup may be made ahead and reheated gently - do not boil.)

Page 360

CHIPOTLE YAK CHILI

1/4

cup

1

large

6 3

olive oil spanish onion, chopped cloves garlic, finely chopped

lb

1

yak meat, ground 28-ounce can peeled plum tomatoes

2

chipotle chilies in adobo sauce, c; hopped

1

tablespoon

kosher or coarse sea salt, or to t; aste

2

teaspoon

dried crumbled oregano

1

teaspoon

1

ground cumin bay leaf

1/2

teaspoon

3

tablespoon

1

freshly ground black pepper, or to; taste chopped fresh cilantro saltines or corn chips (optional)

Time: 2 hours 1. In a heavy 6-quart pot over high heat, warm olive oil and add onion. Cook over medium heat until onion is pale golden, about 10 minutes. Add garlic, and cook, stirring, 1 minute longer. Add meat, and sear it, stirring constantly, until it turns brown, 10 to 15 minutes. 2. Add tomatoes, chilies, salt, oregano, cumin, bay leaf and black pepper. Simmer, partly covered, until tomatoes break down and chili thickens slightly, about 45 minutes. Stir chili occasionally. 3. Stir in cilantro, and simmer, uncovered, 5 minutes. Taste, and season with more salt and pepper if necessary. Serve with crackers or corn chips, if desired. Yak is as lean as venison or bison (about 5 percent fat, compared to about 15 percent for beef), and, to some, tastes juicier, sweeter and more delicate. Certainly the people of Tibet and Nepal think so. There, yaks have been an integral part of the culture for 5,000 years, used not only as pack animals and for milk but also as a source of meat. "It's sweeter than even farmed venison and more tender than buffalo," said Joseph Wrede, the chef and owner of Joseph's Table, a restaurant in Taos, N.M., that is in the process of moving elsewhere in town. He serves cubed yak meat in a savory stew with aromatic vegetables, and "yakballs" in a heady red-wine sauce, atop pappardelle pasta or simmered in a chili. "We sell a lot of it," he said. "The people who are brave enough to try it really get into yak." About a dozen restaurants in the United States regularly offer yak. They include De la Tierra at the Sundy House in Delray Beach, Fla., where Johnny Vinczencz coats yak tenderloin in a mustard crust, and the Cosmopolitan in Telluride, Colo., where Chad Scothorn serves yak steaks as a special, using the same kinds of sauces he would with beef.

Page 361 YAK meat is sold by the following producers, who say they prefer to take orders by mail or on the Internet rather than by telephone. DESERT END LTD. YAKS, P.O. Box 3619, Montrose, Colo., 81402; www.yakmeat.us. Burger patties, $4 a pound; sausage, $6 a pound; roasts, $8 a pound; filet mignon, $26 a pound (all plus shipping). No minimum dollar amount is required for orders. McROBERTS GAME FARM, P.O. Box 55, Gurley, Neb. 69141; www .mcrobertsgourmetfoods.com. The Yak Sampler Pack, with six steaks, 12 ounces of kebabs, four 6-ounce medallions, 3 pounds of burger patties and a pound of cooked shredded meat, is $102.95. Sixteen steaks (four each of New York, rib-eye, club and filet mignon) are $139.95. Shipping charges are added, with a minimum of $100 required. MM format by Manny Rothstein, 5/29/03 "A Yak Attack on Beef and Bison" By MELISSA CLARK, NY Times, May 21, 2003 From: Manny Rothstein

Date: 05-29-03

Yield: 6 servings

CHIPPEWA BUFFALO & WILD RICE CASSEROLE

1/2

lb.

ground buffalo

1/2

lb.

ground pork

1

lb.

mushrooms (sliced)

1

c.

onions (chopped)

1/4

c.

flour

1/2

c.

heavy cream

2 10

oz.

cans chicken broth

2

c.

wild rice (cooked & drained)

1

pinch

dried oregano

1

pinch

dried marjoram

1

pinch

dried thyme

1

tsp.

salt

1/2

c.

black pepper & tabasco sauce to tas; te slivered blanched almonds (for garn; ish)

Preheat oven to 350. Saute the buffalo and pork meats until all the fat has cooked out into the pan. Remove meat and break into small pieces. Set aside and keep warm. Saute mushrooms and onions in the fat and return buffalo and pork meat. Put flour and cream into small bowl and mix until there is no lumps. Add to meat and vegetables. Stir, add the chicken broth and cook until consistency is that of thick soup Add the cooked rice, herbs and seasonings. Transfer to 2 qt. casserole dish and bake for 25-30 min. Sprinkle

Page 362 with almond slivers and serve. Yield: 6 servings.

CHIPPEWA EGGS & WILD ONIONS

5

slices

bacon (cut in small strips)

9

eggs (lightly beat

1/2

c.

scallions (minced)

1 1/2

tbls.

parsley or parsley flakes

1 1/4

tsp.

salt

1/4

tsp.

black pepper

** You may substitute the scallions for chives** Directions: Brown bacon, do not drain. Add eggs, scallions (or chives), parsley, salt and pepper. Scramble gently to a pop corn consistency. Yield: serves 3.

CHIPPEWA WILD RICE

1

cup

wild rice, rinsed in cold water

2 1/2

cup

water

1

teaspoon

4 1/3

salt strips bacon cut into julienne stri; ps

cup

6

bacon drippings (add melted butter; to make 1/3 cup) eggs

1/2

teaspoon

salt

1/4

teaspoon

pepper

2

tablespoon

chives, minced

Place the wild rice, water and 1 ts salt in a saucepan, and bring slowly to a boil. Reduce heat and simmer uncovered until all water is absorbed. Render the bacon in a large heavy skillet. Drain bacon on paper towels; save drippings. Add enough melted butter to drippings to measure 1/3 cup. Beat eggs, 1/2 ts salt and pepper until light. Pour into skillet in which you browned the bacon, and brown the eggs slightly. Then turn gently, as you would a pancake, and brown on the other side. When eggs are firm, cut into julienne strips. Lightly toss the bacon, julienne egg strips, chives, bacon drippings plus melted butter with the rice. Serve hot as a main dish. Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook" edited by David Hunt. Yield: 4 servings

Page 363

CHOCTAW HOMINY SOUP

1/4

lb.

salt pork (cut in small pieces)

1

med.

yellow onion (peeled & sliced thin)

58

oz.

hominy (drained)

1

qt.

buttermilk

1/2

tsp.

salt

1/4

tsp.

pepper

Fry salt pork thoroughly and drain. Add onion and saute slowly until golden and transparent. Mix in hominy and heat gently stirring for about 5 min. Add buttermilk, salt, pepper and heat very slowly for about 5 min.

CHOCTAW HOMINY SOUP By: John Benjamin to the Primenet Cooking echo 10-92 4

strips

bacon, diced

1/2

c

chopped onion

1

c

boiled hominy, drained (canned or frozen can be used)

2

c

1

tb

buttermilk salt and ground pepper chopped fresh dill (optional)

In a heavy sauce pan, cook bacon over medium heat until crisp-tender. pour off all but a thin film of drippings from pan. Add onion and saute until transparent and golden. Add hominy and stir gently for 5 minutes. Remove pan from stove and reduce heat to low. Stir in buttermilk and salt and pepper. Heat soup gently for about 5 minutes, being careful not to bring it to a simmer. Sprinkle with dill. Serve warm or tepid. Serves 4 to 6. This Choctaw soup is unusual. Those who like buttermilk or yogurt and hominy will be delighted, but for others it maybe an acquired taste. Yield: 4 servings

Page 364

CHOCTAW HUNTER'S STEW

2

lb

deer meat

2

tablespoon

beef suet

2

teaspoon

salt

1/2

teaspoon

pepper

6

2 potatoes

carrots

3

stalks celery

3

medium

onions

1

large

can tomatos

Cut meat in chunks, brown suet. Add all ingredients, cover with water. Cook until meat is tender Yield: 1 servings

CHOCTAW HUNTER'S STEW

2

lb

deer meat

2

tb

beef suet

2

ts

2 1/2

salt potatoes

ts

6

pepper carrots

3

stalks

celery

3

md

onions

1

lg

can tomatoes

Cut meat in chunks, brown suet. Add all ingredients, cover with water. Cook until meat is tender. Yield: 1 servings

Page 365

CHRISTMAS CASSEROLE

1

cup

margarine -- melted

1 1/4

cup

flour -- sifted

2

cup

milk or half and half

4

teaspoon

salt

1

teaspoon

onion salt

5 1/3

cup

instant rice

6

cup

turkey or chicken stock

1

lb

grated cheddar cheese -- or

1 6

more to taste pkg

1 24

slice

1 1/2

frozen asparagus or broccoli or more as needed turkey or chicken -- * see note

cup

1

slivered almonds -- or more as needed

*May substitute 8 cups diced chicken or turkey. Melt butter; stir in flour and cook until bubbly. Add milk and stir until it thickens. Add 2 tsps. salt and =BD tsp. onion salt. Pour equal amounts of instant rice in to 2 large (9" x 13") shallow casseroles. Pour broth and remaining salts over rice. Sprinkle half of cheese over rice; top with asparagus (or broccoli) and the turkey (or chicken). Pour cream sauce over all and sprinkle with remaining cheese. Bake 20 minutes at 375=B0. Sprinkle with slivered almonds and toast under broiler. Serves 24 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 [email protected] Recipe By

: Mrs. Sidney P. Davis, Jr.

Yield: 24 servings

Page 366

CHRISTOPHER'S DEER BACKSTRAP

1

whole venison backstrap

1/2

lb

bacon slices

1

tablespoon

salt

1

tablespoon

black pepper

1

teaspoon

garlic powder

An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good. Busted by Christopher E. Eaves Recipe by: Misterbuck From: "Christopher E. Eaves" Date: Fri, 13 Mar 1998 01:54:53 -0600 From: Judith Vonneumann <[email protected] Yield: 3 servings

Page 367

CIDER SQUIRRELS SOUTHERN STYLE

4

large

1

rats or 2 squirrels (gray, fox, or black), or 2 rabbits

1

flour

1

salt and pepper

1/4

teaspoon

powdered sage

1/4

teaspoon

powdered rosemary

3

tablespoon

bacon or sausage fat

1

quart

dry cider

4

tablespoon

butter

1

cup

heavy cream

Skin, eviscerate, and disjoint the animals, making sure to remove the small scent sacs from beneath the forelegs. If these glands are not removed, a bitter taste will be imparted to the dish. Soak the pieces for one hour in cold water to which 1 teaspoon salt has been added. Remove, drain, and pat dry. Roll the pieces in flour seasoned with salt, pepper, sage and rosemary. (Prepared poultry seasoning is a good substitute.) Heat the bacon fat in a deep skillet and brown the pieces on all sides. Add the cider and simmer until the meat is almost tender. Remove the cover and continue cooking until the meat is tender and most of the liquid absorbed. Remove the cooked pieces and put aside to cool. Reserve any pan liquids for the gravy. Roll the pieces in the seasoned flour again, heat the butter in another skillet, and rebrown the meat until golden and crisp. Put the pieces on a heated platter, and keep warm, while you add all juices and scrapings to the skillet. Make a paste of a tablespoon of flour and the heavy cream. Pour this slowly into the pan juices, stirring constantly, until the sauce is smooth, hot, and slightly thick. Ladle the gravy over the meat and serve. MM Format by John Hartman Indianapolis, IN From: Dave Drum Yield: 4 servings

Date: 01-05-03

Page 368

CINGHIALE IN COLCEFORTE (WILD BOAR IN SWEET AND SOUR CHOC

5

lb

5

lb

2

wild boar or beef pot roast carrots

2

stalks celery

2

onions

1

bottle (25.4 oz.) aged

1

chianti classico

1/4

cup

1

tablespoon

2 1

extra-virgin olive oil juniper berries bay leaves

teaspoon

1

black pepper salt

1

cup

1/2

cup

4

raisins sugar cloves garlic, coarsely

1

chopped

1/2

cup

red wine vinegar

1/2

cup

grated bitter chocolate

1

cup

dried prunes

1

cup

pine nuts

1

cup

cream sherry

Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk celery, and 1 onion, and add to meat. Pour wine over meat and vegetables, cover, and marinate 24 hours, turning occasionally. Drain meat, reserving marinade. Pat meat dry with paper towels. Brown in olive oil over high heat. Strain marinade, reserving wine and discarding vegetables. Pour wine over meat. Chop remaining carrot, celery, and onion and add to meat with juniper berries, 1 bay leaf, pepper, and salt to taste. Cook over low heat 3 hours or until tender (1 1/2 to 2 hours for beef). Allow meat to cool in cooking liquid, skimming off fat that forms on surface. Cut cooled meat into pieces, discarding bone. Strain marinade andplace liquid and meat back in pan. Soak raisins in warm water until plumped. Drain. Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T. water. Warm vinegar, then add with chocolate to sauce and bring to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine nuts, and cream Sherry. Cook 10 minutes. Remove meat and keep warm. Continue cooking sauce until reduced to desired thickness. Remove bay leaves. Slice meat and pour sauce over. Makes 8 servings. Note: Recipe may also be used for venison, rabbit, and aged beef. Yield: 1 servings

Page 369

CIVET DE CHEVREUIL (VENISON STEW)

3

lb

venison

1

boneless, cut into large

1

pieces

1

medium

carrot -- peeled & diced

1

medium

yellow onion -- peeled &

1

diced

3

cloves garlic -- peeled

12

sprigs fresh parsley

2

sprigs fresh thyme

2

bay leaves

15

black peppercorns

1

bottle

1

such as cotes-du-rhone

1/4

lb

2

tablespoon

slab bacon -- sliced

1

canola oil salt and freshly ground

1

black pepper

2

tablespoon

flour

12

small

boiling onions -- peeled

1

teaspoon

sugar

4

tablespoon

butter

1/2

lb

white mushrooms -- trimmed

1 2

and sliced tablespoon

1

cognac dry hearty red wine

1. Combine venison, carrots, yellow onions, garlic, 2 sprigs parsley, thyme, bay leaves, peppercorns, and wine in a large bowl. Cover and refrigerate for 24 hours to tenderize venison. 2. Julienne bacon. Cook in a heavy pot or dutch oven over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon; drain on paper towels. 3. Remove venison, then strain marinade into a bowl, discarding herbs and vegetables. Season meat with salt and pepper. Add oil to bacon fat in pot, increase heat to medium-high, add meat, and brown, turning occasionally, 7-10 minutes. Sprinkle flour over meat, and return bacon to pot. Cook, stirring, until flour turns a nut-brown color about 1 minute. Add marinade, bring to a simmer, then reduce heat to medium-low, cover, and cook until venison is tender, 2-2 1/2 hours. 4. Bring a medium pot of salted water to a boil. Add onions and sugar and simmer over medium heat until tender, 25-30 minutes. Drain. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add mushrooms and cook, stirring, until golden, about 3 minutes. 5. Remove venison from pot to finish sauce. Increase heat to medium-high, add cognac, and cook for 5 minutes. remove pot from heat and whisk in remaining butter. Return venison to sauce, add onions and mushrooms, and mix thoroughly. Chop remaining parsley and sprinkle on top. Serve with slices of toasted country bread if desired. Recipe By

: Source: Saveur Magazine Jan-Feb '97

Yield: 6 servings

Page 370

Page 371

CIVET DE LAPIN (RABBIT STEW WITH RED WINE)

1 3/4

kg

1

medium

1

medium

(3.5 lb) rabbit ----MARINADE----

2

carrot, sliced onion, sliced cloves garlic, crushed

2

whole cloves

20

peppercorns

1

bouquet garni

1

litre (1.75 pints) dry red

1

wine

45

ml

(3 tbsp) cognac

15

ml

(1 tbsp) vegetable oil

100

gm

(3.5 oz) butter

45

ml

1 1 1

(3 tbsp) flour salt and freshley ground pepper

kg

1

(2 lb) waxy potatoes (red or white)

36

pickling onions

15

ml

150

gm

1

(1 tbsp) sugar (5 oz) green unsmoked bacon, sliced 1 cm (1/4 inch)

1

thick

15

ml

(1 tbsp) vegetable oil

225

gm

(8 oz) button ov quartered

1

large

mushrooms, trimmed ----CROUTONS----

3

sliced day-old white bread,

1

crusts removed

30

gm

45

ml

1

(1 oz) buttr, melted (3 tbsp) chopped parsley

NOTE: A French civet is normally a winter dish made with hare. It is cooked in red wine and the sauce is traditionally thickened with the animal's blood, which gives the civet its characteristic colour and taste. A simpler year-round civet can be made with rabbit, marinated overnight in an aromatic mixture of wine, garlic and peppercorns. Even without the blood, this stew has a mildly gamey taste and is best served with a rich red wine either from Burgundy or Rhone. Cut the rabbit into serving pieces. Put the pieces into a non-aluminium container with all of the marinade ingredients except the oil, then drizzle the oil over the top. Leave the rabbit to marinate for at least 12 hours, or overnight. Preheat the oven to 220 C (425 F) mark 7. Remove the rabbit pieces from the marinade and pat dry with paper

Page 372 towels. Strain the marinade; reserve the liquid and the vegetables separately. Heat 45 g (1.5 oz) butter in a heavy flameproof casserole over high heat. Add the rabbit pieces and cook until golden brown on all sides. Transfer to a shallow dish. Add the marinated vegetables to the casserole and cook over high heat until lightly browned. Stir in the flour and cook for 1 minute. Whisk in the marinade and bring to the boil. Reduce the heat and simmer the marinade for 2 minutes, stirring occasionally. Return the rabbit pieces to the casserole, season with salt and pepper and cook in the oven for about 45 minutes, until the pieces are tender when pierced with a knife. Meanwhile, turn and boil the potatoes agrave l'anglaise. Meanwhile, keep warm in the cooking liquid. Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch of salt and the sugar. Cover to keep warm. Cut the bacon into lardons. Blanch and drain. Heat 15 ml (1 tbsp) oil and 30 g (1 oz) butter in a frying pan over high heat. Add the blanched lardons and cook until crisp and golden. Drain and add to the pan with the onions. Heat 30 g (1 oz) butter in the pan used for the lardons. Add the mushrooms and cook over high heat until the moisture has evaporated and the mushrooms are golden. Add to the pan with the onions and the lardons. PREPARE THE CROUTONS: Cut each slice of bread in half to form 2 triangles. Brush each triangle on both sides with melted butter and arrange on a baking sheet. Toast in the oven until golden; set aside. When the rabbit is tender, remove from the oven. Transfer the rabbit pieces to a bowl. Strain the cooking liquid, pressing down on the solids to extract the liquid; discard the solids. Return the strained liquid to the casserole, bring to the boil, and reduce over medium heat until thickened Return the rabbit, along with the onions, lardons and mushrooms to the casserole and simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning. From : Sam Lefkowitz From: Teri Chesser Cooking Echo Ä Yield: 6 servings

1:229/15

Wed 12 Jul 95 15:47

Date: 01 Jan 97 National

Page 373

CIVET DE LAPIN (RABBIT STEW WITH RED WINE) PART 2

1

recipe directions pt.2

TO SERVE: Transfer the rabbit, onions, lardons and mushrooms to a large serving platter with a slotted spoon. Dip one end of each crouton into the sauce and then into the chopped parsley and arrange around the edge of the platter. Spoon the sauce over the rabbit and vegetables. Serve with the boiled potatoes. CUTTING A RABBIT INTO SERVING PIECES With a large, heavy knife trim the ends of the front and hind legs. Cut off the front and hind legs at the joints. Cut the hind legs into 2 pieces at the joint and the body into 3 equal sections. Cut the rib section in half through the breast and back bones and then cut each half in half. POMMES DE TERRE A L'ANGLAISE (ENGLISH BOILED POTATOES): Serves 6. In France, anything that is simply boiled is said to be a l'anglaise, English-style. Unlike their English counterparts, however, French chefs typically "turn" their vegetables (cut them into barrel shapes) before boiling them to ensure even cooking.18 small waxy potatoes (red or white) X Salt 15 ml (1 tbsp) chopped parsley TURN THE POTATOES: Fill a bowl with cold water. Use a pating knife to cut the potatoes into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches) thick. Cut off both ends of the chunks and then pare down the sides, shapine or "turning" them into small barrel shapes with 7 faces. To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working. Drain the potatoes and put them into a saucepan with cold salted water to cover. Bring to the boil, reduce heat to medium and cook for about 10 minutes, until tender when pierced with the point of a knife. Leave the potatoes to stand in the cooking liquid to keep warm until serving time. Drain the potatoes. Serve in a vegetable dish sprinkled with the parsley. turned vegetables GLAZING PICKLING ONIONS: 24 pickling onions, peeled 15 g (0.5 oz) butter15 ml (1 tbsp) sugar X Salt and freshly ground pepper Put the onions in a low-sided saucepan or frying pan large enough to hold them in a single layer, if possible, and add just enough water

Page 374 to barely cover. Season with salt and pepper, and add 15 g (1/2 oz) utter and the sugar. Bring to the boil. Cover with a round of buttered baking parchment, reduce the heat and simmer for 8-10 minutes. Remove the paper and continue cooking until the liquid evaporates. (watch carefully because the onions will burn easely.) Then continueing the onions in the butter remaining in the pan, until golden brown. Shake the pan frequently to colour the onions evenly. CUTTING LARDONS: Trim the rind from the bacon. Cut each slice lenghtwise into 3 strips and then each strip into 1 cm (1/4 inch) cubes, known as lardons. copyright (c) 1991 Le Cordon Blue"> From : Sam Lefkowitz From: Teri Chesser Cooking Echo Ä Yield: 6 servings

1:229/15

Wed 12 Jul 95 15:47

Date: 01 Jan 97 National

Page 375

CIVET DE LAPIN À LA FRANÇAISE

3 1/2

lb

1

rabbit marinade:

1

medium

1

medium

2

carrot; sliced onion; sliced cloves garlic; crushed

2

whole cloves

20

peppercorns

1

bouquet garni

1 3/4

pint

dry red wine

3

tablespoon

cognac

1

tablespoon

vegetable oil

3 1/2

oz

butter

3

tablespoon

flour

1

salt and freshly ground

1

pepper

2

lb

1

waxy potatoes (red or white)

36

pickling onions

1

tablespoon

5

oz

sugar green unsmoked bacon

1

sliced 1/4 inch

1

thick

1

tablespoon

8

oz

1

vegetable oil button or quartered large mushrooms; trimmed

1

croutons:

3

sliced day-old white bread

1

crusts removed

1

oz

butter; melted

3

tablespoon

chopped parsley

Cut the rabbit into serving pieces. Put the pieces into a non-aluminium container with all of the marinade ingredients except the oil, then drizzle the oil over the top. Leave the rabbit to marinate for at least 12 hours, or overnight. Preheat the oven to 425 F. Remove the rabbit pieces from the marinade and pat dry with paper towels. Strain the marinade; reserve the liquid and the vegetables separately. Heat 1.5 oz butter in a heavy flameproof casserole over high heat. Add the rabbit pieces and cook until golden brown on all sides. Transfer to a shallow dish. Add the marinated vegetables to the casserole and cook over high heat until lightly browned. Stir in the flour and cook for 1 minute. Whisk in the marinade and bring to the boil. Reduce the heat and simmer the marinade for 2 minutes, stirring occasionally. Return the rabbit pieces to the casserole, season with salt and pepper and cook in the oven for about 45 minutes, until the pieces are tender when pierced with a knife. Meanwhile, turn and boil the potatoes à l'anglaise. Meanwhile, keep warm in the cooking liquid.

Page 376

Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch of salt and the sugar. Cover to keep warm. Cut the bacon into lardons; blanch and drain. Heat 1 tbsp oil and 1 oz butter in a frying pan over high heat. Add the blanched lardons and cook until crisp and golden. Drain and add to the pan with the onions. Heat 1 oz butter in the pan used for the lardons. Add the mushrooms and cook over high heat until the moisture has evaporated and the mushrooms are golden. Add to the pan with the onions and the lardons. Prepare the croûtons: cut each slice of bread in half to form 2 triangles. Brush each triangle on both sides with melted butter and arrange on a baking sheet. Toast in the oven until golden; set aside. When the rabbit is tender, remove from the oven. Transfer the rabbit pieces to a bowl. Strain the cooking liquid, pressing down on the solids to extract the liquid; discard the solids. Return the strained liquid to the casserole, bring to the boil, and reduce over medium heat until thickened Return the rabbit, along with the onions, lardons and mushrooms to the casserole and simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning. To serve, transfer the rabbit, onions, lardons and mushrooms to a large serving platter with a slotted spoon. Dip one end of each croûton into the sauce and then into the chopped parsley and arrange around the edge of the platter. Spoon the sauce over the rabbit and vegetables. Serve with the boiled potatoes. Rabbit Stew with Red Wine. A French civet is normally a winter dish made with hare. It is cooked in red wine and the sauce is traditionally thickened with the animal's blood, which gives the civet its characteristic colour and taste. A simpler year-round civet can be made with rabbit, marinated overnight in an aromatic mixture of wine, garlic and peppercorns. Even without the blood, this stew has a mildly gamey taste and is best served with a rich red wine either from Burgundy or the Cotes du Rhone. Recipe By: Le Cordon Bleu From: Alan Zelt
Page 377

CLASSIC SAUCE PIQUANT

1

cup

2 1/2

lb

1

dry red wine game meat (rabbit, alligator venison, squirrel)

2

cup

onion, chopped

1/2

cup

olive oil

3

cloves garlic, minced

1

large

bell pepper, chopped

1

cup

celery, chopped

2

cup

green onions, chopped

1/2

cup

parsley, chopped

2

can

(8 oz.) tomato sauce

1

lb

1

fresh tomatoes, seeded, peeled, chopped

1

lb

mushrooms, sliced

2

tablespoon

worcestershire sauce

1/2

teaspoon

2

basil bay leaves

1/2

teaspoon

1/4

teaspoon

1

oregano cayenne pepper, or to taste salt and black pepper to

1

taste

1

tabasco, to taste

Marinate game in 1 cup of red wine at least two hours before using in sauce. Saute onions in oil until golden brown, stirring often. (Do not allow to burn.) Add bell pepper and celery and saute until tender. Add chopped tomatoes and tomato sauce as well as other seasonings. Simmer for 10 minutes then add mushrooms and drained game. Cook covered for 45 minutes, then add green onions, garlic and parsley and cook uncovered for 15 minutes. Serve with rice. From the May/June 1994 issue of the Louisiana Conservationist. Subscriptions $8 for 1 year. $14 for two years. $24 for four years. Louisiana Conservationist P.O. Box 98000 Baton Rouge, LA 70898-9000 ================INGREDIENTS=========================== From: Fred Towner Yield: 4 servings

Date: 14 Sep 94

Page 378

CLIVE YOUNGHUSBAND'S VENISON STEW

4

lb

venison (haunch, ham)

3

cup

cheap red wine

1 1/2

cup

red or white wine vinegar

1

pinch

2 4

ground allspice whole bay leaves

cup

1

celery, carrots, leeks, roughly chopped

1

sugar

1

salt

8

oz

jar of beef gravy

3/4

cup

pearl onions, trimmed

3/4

cup

2

fresh mushrooms cloves, garlic, crushed

2

pinch

ground oregano

1

lb

salt pork, diced

1 rel="nofollow">. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>. Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. 7>. Serve stew over wild rice with cranberry sauce on the side. Yield: 12 servings

COCA COLA SIMMERED BEAR MEAT

1

fat

1

bear meat

1

coca cola

On a cooking show on the telly one Saturday morning, I watched the chief put fat in a frying pan. Then he threw in large globs of Bear Meat. Sort of looked like fat large pieces of liver. He then added a can of coke to simmer the Bear Meat in.................. :) Petro From: [email protected]

Page 379

Yield: 4 servings

COFFEE AND SAGE ROASTED ELK

3

lb

elk; a roasting joint (3

1

to 4)

1

; (if you cannot

1

; obtain elk then try

1

; venison or good

1

; lean beef)

8

cloves garlic; sliced

1

knob of fresh ginger; sliced

1/4

cup

red wine

2

tablespoon

whiskey

3

tablespoon

vinegar

2

cup

5

coffee rashers of fatty streaky bacon

1

salt and pepper to taste

1/2

teaspoon

1/4

teaspoon

1

sage thyme bay leaf

1 Cut slits into the roast and stuff with slices of ginger, garlic and onion. Place the roast in a sealable container. Mix the wine, 2 cups coffee, 3 tbsp vinegar and 2 tbsp whiskey. 2 Pour this mixture over the roast and marinate in the fridge overnight, turning several times. Preheat the oven to 350f. On the stove on a medium heat, brown a piece of bacon in a heavy oven or roasting pan. 3 Remove the roast from its marinade, reserving the liquid, and brown in the pan, turning to sear both sides. Lay the four other bacon pieces over the roast in the pan. Sprinkle with salt and pepper. Add the sage, thyme and bay. Pour the marinade over the roast. 4 Cover the meat and roast for 1 1/2-2 hours until tender. Remove the meat to a cutting board. Use the pan drippings for a sauce. Serve the roast sliced with mashed potatoes and the sauce. Converted by MC_Buster. Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l. Yield: 1 servings

Page 380

COLORADO VENISON STEW

2

lb

1

venison, cubed (all fat, bone & sinew removed)

4

tablespoon

cooking oil

1/2

cup

flour

2

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

rosemary

6

tablespoon

dried parsley

1

large

onion peeled & wedged

1

tablespoon

paprika

6

cup

hot water (to cover)

1

cup

1 1

peas (frozen, canned or fresh)

cup

red wine

Dredge meat in flour. Brown meat & onions in cooking oil. Add remaining ingredients except for peas & wine. Simmer for 1 hour allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes. Add peas, simmer 5 minutes longer. Serve over French bread slices. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings

Page 381

COMANCHE FIREWATER CHILI...

2

pounds

chuck steak, elk or buffalo meat, c; ut into small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui added)

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles-medium

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

seasonings:

firewater: (can be purred in a blender or adde; d straight to the pot if the jalapeno and poblano chiles) 1 1/2

cups

water

1

cup

of whiskey

1

can

poblano chiles in adobo sauce

3

fresh

jalapenos

1

tablespoon

ground black pepper

Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes. Hey...let me know how you like it...chilis don't like me or my peptic ulcers from chemo...

Page 382

COMANCHE FRIED FROG LEGS

2

lb

1/2

cup

1

frog legs cooking oil egg, well beaten

1/2

teaspoon

salt

1/2

cup

cornmeal

1/4

teaspoon

pepper

Mix the cornmeal, egg, salt and peper together with enough water to form a batter. Place the oil in an iron skillet and dip the frog legs into the batter and cook for about 30 minutes until they are brown on all sides. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 383

COME FRY WITH ME

4

tablespoon

140

gm

1

olive oil butter butternut squash; peeled and roughly

1

; chopped

3

slice

5

tablespoon

5

lemon freshly chopped thyme garlic cloves; peeled but left

1

; whole

1

large

4

tablespoon

1

potato; peeled and chopped double cream onion; peeled and thinly

1

; sliced

1

teaspoon

salt

4

tablespoon

red wine

2

tablespoon

balsamic vinegar

3

tablespoon

4 2 150

cloves garlic; unpeeled gm

1

sugar snap peas; 1/2 thinly sliced thinly sliced rind of 1 orange

1 1

quince jelly venison sausages

red cabbage; thinly sliced tablespoon

clear honey

1 1/2

lemons; juice of

1 1/2

oranges; juice of

1

bunch

1

flatleaf parsley; stalks removed salt and pepper

Preheat oven to 220C/425F/Gas 7. 1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season. 2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain. 3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix. Add the potato and butter and cream mix and blend for 10 seconds. Season and keep warm. 4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm. 5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm. 6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar

Page 384 snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm. 7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over. 8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage. Converted by MC_Buster. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l. Yield: 1 servings

Page 385

COMPOTE OF BACON MUSHROOMS SWEET POTATOES AND PECANS

1/2

cup

1

reserved molasses marinade pepper

1

cup

1

cup

1

veal demi-glace half-inch dice smoked slab bacon

1

tablespoon

2

cup

1

vegetable oil wild mushrooms -- (any type)

2

tablespoon

unsalted butter

1

cup

sweet potato balls

1/2

cup

1

peeled pearl onions -- (1/2 to 3/4)

1

tablespoon

brown sugar

2

teaspoon

cider vinegar

1/2

cup

1

glazed pecans -- see recipe salt -- to taste

1

fresh lemon juice -- to

1

taste

1

reserved from

1

venison marinated in

1

molasses & black

1

see recipe

Reduce reserved marinade in a small saucepan over medium-high heat for 5 minutes or until reduced by half. Add demi-glace and bring to a boil. Lower heat and simmer for 5 minutes or until sauce coats the back of a spoon. Remove from heat and keep warm. Render bacon in a small saute pan over medium-high heat. When hot, add mushrooms and saute for 3 minutes or until cooked. Remove from pan and reserve. Preheat oven to 350 degrees. Melt butter in an ovenproof medium saute pan over medium heat. When hot, add sweet potato balls and pearl onions. Saute for 3 minutes. Add brown sugar and cider vinegar and stir to combine. Saute for two minutes. Place pan in oven and cook for 7 minutes, stirring occasionally to glaze evenly. Remove from oven. Add bacon, mushrooms, reduced marinade, and Glazed Pecans. Stir to combine. Season with salt and lemon juice and serve. COMPOTE OF SMOKED BACON, WILD MUSHROOMS, GLAZED SWEET POTATOES, AND PECANS HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER Recipe By

: Dean Fearing

From: Holly Butman Recipes (Mailing List) Ä

Date: 02 Oct 97 Mastercook

Yield: 4 servings

Page 387

CONEJO GUISADO CON COCONUT (RABBIT STEW WITH

1

text only

This recipe comes from Colombia in South America. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Chop a rabbit into serving pieces. Chop finely one large onion and 2 cloves of garlic. Seed and slice a large green capsicum, half a large red capsicum and finely slice 3 birdseye chillies (decrease the quantity and discard the seeds if you can't cope with too much chilli heat). Peel and chop a large tomato and have ready 400 ml strong veal or chicken stock and 150 ml coconut cream. Heat a little oil in a frying pan and brown the rabbit pieces. Transfer them to a large saucepan. In the remaining oil in the frying pan, saute the onions, capsicums and chillies. Add to the saucepan with the tomato, salt and pepper to taste, and the stock. Bring just to simmering point, cover and cook very gently for about 2 hours or even more. Lift the rabbit pieces out onto a dish and turn the heat up high under the saucepan. Reduce the liquid in the saucepan by about half. Lower the heat and stir in the coconut cream. Return the rabbit pieces and cook gently, stirring, for a few minutes. Serve with rice. (Serves 4) Posted by Stephen Ceideberg; October 29 1992. Yield: 4 servings

Page 388

CONEJO GUISADO CON COCONUT (RABBIT STEW WITH COCONUT CREA

1

text only

This recipe comes from Colombia in South America. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Chop a rabbit into serving pieces. Chop finely one large onion and 2 cloves of garlic. Seed and slice a large green capsicum, half a large red capsicum and finely slice 3 birdseye chillies (decrease the quantity and discard the seeds if you can't cope with too much chilli heat). Peel and chop a large tomato and have ready 400 ml strong veal or chicken stock and 150 ml coconut cream. Heat a little oil in a frying pan and brown the rabbit pieces. Transfer them to a large saucepan. In the remaining oil in the frying pan, saute the onions, capsicums and chillies. Add to the saucepan with the tomato, salt and pepper to taste, and the stock. Bring just to simmering point, cover and cook very gently for about 2 hours or even more. Lift the rabbit pieces out onto a dish and turn the heat up high under the saucepan. Reduce the liquid in the saucepan by about half. Lower the heat and stir in the coconut cream. Return the rabbit pieces and cook gently, stirring, for a few minutes. Serve with rice. (Serves 4) Posted by Stephen Ceideberg; October 29 1992. Yield: 4 servings

Page 389

CONIGLIO ALLA CASSIA

3

lb

rabbit with liver

3

tablespoon

olive oil

2

tablespoon

butter; melted

2

oz

salt pork; diced

1/3

lb

onions; peeled and diced

2

garlic cloves; mashed

2

bay leaves; crumbled

1/4

teaspoon

black pepper

6

tablespoon

dry red wine

1

large

ripe tomato or

1/2

cup

canned peeled plum tomatoes; chopped

3/4

cup

1

; hot water salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver into very small pieces. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook, to medium brown. Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover. Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness, do not overcook. Carefully taste for salt (optional) and if needed add just a little at this point. When rabbit is cooked, cover and keep warm until serving time. This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta. SOURCE: Leone's Italian Cookbook Yield: 4 servings

Page 390

CONIGLIO ALLA ROMAGNOLA (RABBIT IN PICKLED ONION SAUCE)

2 1/2

lb

1

frying rabbit (to 3 lb.) - cut in p; ieces salt, pepper and nutmeg

1/4

cup

1

medium

1

butter or margarine onion; finely chopped garlic clove - minced or pressed

8

oz

1/3

cup

1

can tomato sauce sweet vermouth bay leaf

1/4

teaspoon

whole allspice

1/4

teaspoon

black peppercorns

1/4

cup

small white pickled onions - draine; d

1/2

cup

whipping cream

Sprinkle rabbit pieces with salt, pepper and nutmeg. Melt butter over medium heat in a wide, deep frying pan or 4 to 5 qt. Dutch oven. Add rabbit, about half at a time, and brown well; remove when browned. To same pan, add chopped onion and cook, stirring, until soft. Mix in garlic, tomato sauce, vermouth, bay leaf, all spice and peppercorns; then add rabbit pieces and pickled onions. Bring to a boil; cover, reduce heat, and simmer until rabbit is very tender (50 to 60 minutes). Remove to warm serving dish; keep warm. Skim fat from cooking liquid, if necessary. Add cream and bring to a boil over high heat; continue to cook, stirring, until sauce is slightly reduced and thickened. Taste and add salt, if needed. Pour sauce over rabbit. Yield: 4 to 6 servings. A rabbit stew in the style of Bologna. In _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazines. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 82. ISBN 0-376-02465-8. Typed for you by Cathy Harned. Yield: 4 servings

Page 391

CONIGLIO ALLA SALVIA (RABBIT WITH SAGE)

4

slice

3

bacon garlic cloves, peeled

6

sage leaves, fresh or 1 tablespoon; dried

2

cup

chicken stock

1/2

cup

vegetable oil

3

lb

1

rabbit, dressed, in 8 pieces salt

1

pepper to taste

1

flour for dredging

1

teaspoon

balsamic vinegar

1

cup

dry white wine

Chop the bacon, garlic and sage very fine, to paste consistancy. (If using a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes on per side. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat. From La Cucina Di Lidia by lidia Bastianich and Jay Jacobs Origin: the Dilidia Restorante in NYC typed by Mary Riemerman Yield: 4 servings

Page 392

CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES & PINE NU

2 1/2

lb

rabbit; cut in 8 pieces

1/4

cup

olive oil; extra-virgin

2

medium

2 1

large

2

centiliter

2 2

carrot; chopped fine garlic; chopped fine bay leaves

tablespoon

1

parsley; snipped rosemary sprig

1 1/2

onion; chopped fine celery ribs; chopped fine

sage sprig cup

1

dry white wine black pepper

1

cup

chicken broth

4

oz

kalamata olives; or other brine-cured bla

2

tablespoon

pine nuts

Rinse rabbit and pat dry with paper towels. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit, about 5 minutes on each side. Push rabbit to side of skillet and add onions, celery, carrot, garlic, and herbs. Cook onion mixture, stirring occasionally, until pale golden, about 5 minutes. Add wine and salt and pepper to taste and simmer until almost all liquid is evaporated. Add broth and simmer, covered, turning rabbit occasionally, until tender when pierced with a fork, about 30 minutes. Transfer rabbit to a plate with a slotted spoon. Discard bay leaves and rosemary sprig and transfer vegetable mixture to a blender or food processor. Puree mixture until smooth and return to skillet. Add rabbit, olives, and pine nuts and cook, basting rabbit with the sauce, until heated through (about 5 minutes.) Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96 MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National Cooking Echo Ä Yield: 4 servings

Page 393

CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES AND PINE

2 1/2

lb

rabbit; cut in 8 pieces

1/4

cup

olive oil; extra-virgin

2

medium

2 1

large

2

centiliter

2 2

carrot; chopped fine garlic; chopped fine bay leaves

tablespoon

1

parsley; snipped rosemary sprig

1 1/2

onion; chopped fine celery ribs; chopped fine

sage sprig cup

1

dry white wine black pepper

1

cup

chicken broth

4

oz

kalamata olives; or other brine-cured bla

2

tablespoon

pine nuts

Rinse rabbit and pat dry with paper towels. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit, about 5 minutes on each side. Push rabbit to side of skillet and add onions, celery, carrot, garlic, and herbs. Cook onion mixture, stirring occasionally, until pale golden, about 5 minutes. Add wine and salt and pepper to taste and simmer until almost all liquid is evaporated. Add broth and simmer, covered, turning rabbit occasionally, until tender when pierced with a fork, about 30 minutes. Transfer rabbit to a plate with a slotted spoon. Discard bay leaves and rosemary sprig and transfer vegetable mixture to a blender or food processor. Puree mixture until smooth and return to skillet. Add rabbit, olives, and pine nuts and cook, basting rabbit with the sauce, until heated through (about 5 minutes.) Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96 MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National Cooking Echo Ä Yield: 4 servings

Page 394

CONIGLIO O POLLO CON LA PEPERONATA

2

lb

1 2

tablespoon

1 2

rabbit or chicken; cut into 8 pieces wine vinegar to cook the rabbit/chicken:

oz

pancetta (or bacon)

1

unsmoked

1

heaping tbs

4

tablespoon

sweet (unsalted) butter

1

tablespoon

olive oil

2

large

1

bay leaves salt; to taste

1

freshly ground black pepper

1

to taste

1

cup

1

chicken broth, defatted (preferably homemde)

1

to cook the peppers:

4

tablespoon

1

tablespoon

3

sweet (unsalted) butter olive oil whole anchovies in salt, or

6

filets; packed in oil

3

red or yellow bell peppers*

1

cleaned and seeded

2

large

1

cloves garlic, peeled; and finely chopped

10

sprigs italian parsley,

1

leaves only

4

tablespoon

1

red wine vinegar salt; to taste

1

freshly ground black pepper

1

to taste

1

to serve:

1

italian parsley leaves

1

rosemary leaves

Place the rabbit in a bowl of cold water with the vinegar and soak it for half an hour. (If using chicken instead, omit this step). Cut pancetta or prosciutto into very small pieces and finely chop the rosemary and combine them, or even better, coarsely grind pancetta and rosemary together. Place a casserole with the butter and oil over medium heat and when the oil is warm, add the pancetta/rosemary mixture and the bay leaves to saute for 2 minutes. Meanwhile, quickly drain the rabbit pieces, pat them dry with paper towels, and add them to the casserole. Let them saute all over until very lightly golden. Season with salt and pepper. Add the broth, a small quantity at a time, turning the rabbit over several times, and cook until soft, about 25 minutes for a 2 pound rabbit. As the rabbit cooks, prepare the peppers - Warm the butter with the oil in a saucepan over low heat, then add the anchovies and mash them with a fork. Be sure the heat remains constantly low, so the

Page 395 anchovies do not crumble and become very fishy. Put in the peppers and saute for 5 minutes. Raise heat, add 1/2 cup of cold water, and cook the peppers for 5 minutes more; at that point, the peppers should be half-cooked. Add the garlic, parsley and vinegar and let the vinegar evaporate for 5 minutes. Taste for salt and pepper. Transfer contents of saucepan to the casserole containing the not yet completely cooked rabbit and mix well. Cook until the rabbit is done. The peppers will be overcooked and form a chunky sauce. Discard bay leaves and transfer everything to a serving platter. Serve with parsley leaves sprinkled over each portion. Recipe By: Giuliano Bugialli - August 13, 1996 From: Frank Cavalier

Date: 14 Feb 97 Eat-L List

(Recipes And Food Folklore) Ä Yield: 6 servings

COOKING LITE- DUCK PATE

1

tablespoon

reduced-calorie margarine

1/2

cup

chopped onion

1 1/4

oz

1 1 1/2

ducking cup

1 1/2

duck liver reserved from a 4-pound port or other sweet red wine

cup

1

coarsely chopped cooked duck meat

1

reserved from a 4-pound

1

roasted ducking

2

tablespoon

fat-free sour cream

1

teaspoon

fresh thyme leaves

1/2

teaspoon

salt

1/4

teaspoon

ground allspice

1/4

teaspoon

pepper

1

tablespoon

16

chopped pistachios fat-free saltine crackers

1. Melt margarine in a small nonstick skillet over medium-high heat. Add onion and liver; cook 1 minute. Add wine; bring to a boil. Cover, reduce heat, and cook 2 minutes. Remove from heat; cool slightly. 2. Place liver mixture, duck meat, and next 5 ingredients (duck meat through pepper) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon mixture into a small bowl; cover and chill. Sprinkle with pistachios just Yield: 16 servings (serving size: 1 tablespoon). CALORIES 43 (29% from fat); FAT 1.4g (sat 0.3g, mono 0.5g, poly 0.6g); PROTEIN 2.5g; CARB 5.1g; FIBER 0.2g; CHOL 16mg; IRON 1.3mg; SODIUM 119mg; CALCIUM 5mg. WW- 1 point.

Page 396

Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 16 servings

COOKING LITE- MUSTARD-AND-HERB CRUSTED RACK OF VENISON

1

rack

3

pounds

1

with 8 ribs

1

cooking spray

3

tablespoon

dijon mustard

3

tablespoon

honey

2

teaspoon

minced fresh thyme

1

teaspoon

minced fresh rosemary

1/4

teaspoon

salt

1/4

teaspoon

2

pepper garlic cloves; crushed

1

cup

1

tablespoon

1

fresh breadcrumbs chopped fresh flat-leaf parsley

1

rosemary sprigs; optional

1

venison

Preheat oven to 400 oF. Place venison, meat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap boneswith foil. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat thermometer registers 120 oF. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145 oF (medium-rare). Cut rack between eac WW- 4 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 397

COOKING LITE- VENISON-VEGETABLE CHILI

1 2

cooking spray lb

1

lean boned venison loin cut into 1-inch cubes

2

tablespoon

sliced green onions

1

cup

diced red bell pepper

1

cup

diced carrot

2

tablespoon

3

minced jalapeno pepper garlic cloves; minced

1/4

cup

masa harina or cornmeal

1

teaspoon

ground cumin

1/2

cup

tequila

1

teaspoon

unsweetened cocoa

3/4

teaspoon

salt

1/4

teaspoon

pepper

1/8

teaspoon

1

barbecue smoked seasoning optional

1

such as hickory liquid

1

smoke

14 1/2

oz

1 1

undrained and chopped

14 1/4

oz

10

oz

1 1/2

no-salt-added whole tomatoes no-salt-added beef broth frozen whole kernel corn thawed

cup

chopped fresh cilantro

Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add venison; saute 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); saute 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and WW- 5 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 398

COOKING METHODS FOR VENISON

1

venison

You can do anything with venison that you would beef. Just remember that it is drier- less fat, so steaks should be marinaded/tenderized/pounded and cooked just to medium, not over-done. It is important to realize that wild meat can vary in quality and toughness, whereas commercial beef is a pretty uniform product. Venison factors are: 1- Age and sex of animal. Meat can be as tender and mild as veal in a young doe. (And you always get steer meat in a store never bull. Castration does make a difference.) 2-Clean kill. If a deer is stalked while it is peacefully grazing and dropped dead in its tracks, it will taste far better than an animal that has been chased by hounds, then gut shot, then it runs a few more miles before collapsing. The blood is full of adrenaline and the acidic by-products of exercise and exertion and the flesh is tainted by the torn up organs. 3- Aging and butchering. When I was a kid growing up in Eastern Ontario, we went deer hunting in the fall, when it was cool and deer were hung to age and tenderize, then butchered at a local abattoir that handled beef and pork professionally. We received nicely wrapped, properly cut and trimmed frozen packages. It was generally pretty good. Up here caribou is shot all year long and traditionally butchered immediately [before it spoils in the summer or freezes solid in the winter] And some hunters are more skilled at butchering than others... I have been made "gifts" of quarters of caribou that have been field frozen with the fur on and wrapped in green garbage bags and stored in somebody's back yard for a month or two! I have also received superb sausages made by a man who apprenticed as a sausage-maker in Germany. If you know where your meat came from, you will know whether it should tenderized or just cooked. If your steaks are coming from a commercial game farm, they will be from a young animal, carefully slaughtered and aged. I would treat them the same as any prime beef T-bone. Probably charcoal BBQ'd or gas grilled to just medium rare and sprinkled with a little salt and pepper AFTER it has been cooked... nothing fancy, no marinades and no strong BBQ sauces. That way you will be able to truly taste the venison. For wild meat you may want to marinade first, if it's tough. **** For extremely gamy meat, try soaking the meat in water for several hours to remove any blood, then soak in salted water for

Page 399 several hours and thirdly soak the drained meat in milk overnight. This helps remove strong odors. [I use skim milk made from powder, about half strength for economy.] After this treatment most meat is quite edible regardless of its age and handling. At the very least it can be ground and used in spicy spaghetti sauces and chili. Jim Weller Yield: 1 text file

Page 400

COOKING METHODS FOR VENISON > AMENDED

1

venison

You can do anything with venison that you would beef. Just remember that it is drier- less fat, so steaks should be marinaded/tenderized/pounded and cooked just to medium, not over-done. It is important to realize that wild meat can vary in quality and toughness, whereas commercial beef is a pretty uniform product. Venison factors are: 1- Age and sex of animal. Meat can be as tender and mild as veal in a young doe. (And you always get steer meat in a store never bull. Castration does make a difference.) 2-Clean kill. If a deer is stalked while it is peacefully grazing and dropped dead in its tracks, it will taste far better than an animal that has been chased by hounds, then gut shot, then it runs a few more miles before collapsing. The blood is full of adrenaline and the acidic by-products of exercise and exertion and the flesh is tainted by the torn up organs. 3- Aging and butchering. When I was a kid growing up in Eastern Ontario, we went deer hunting in the fall, when it was cool and deer were hung to age and tenderize, then butchered at a local abattoir that handled beef and pork professionally. We received nicely wrapped, properly cut and trimmed frozen packages. It was generally pretty good. Up here caribou is shot all year long and traditionally butchered immediately [before it spoils in the summer or freezes solid in the winter] And some hunters are more skilled at butchering than others... I have been made "gifts" of quarters of caribou that have been field frozen with the fur on and wrapped in green garbage bags and stored in somebody's back yard for a month or two! I have also received superb sausages made by a man who apprenticed as a sausage-maker in Germany. If you know where your meat came from, you will know whether it should tenderized or just cooked. If your steaks are coming from a commercial game farm, they will be from a young animal, carefully slaughtered and aged. I would treat them the same as any prime beef T-bone. Probably charcoal BBQ'd or gas grilled to just medium rare and sprinkled with a little salt and pepper AFTER it has been cooked... nothing fancy, no marinades and no strong BBQ sauces. That way you will be able to truly taste the venison. For wild meat you may want to marinade first, if it's tough. **** For extremely gamy meat, try soaking the meat in water for

Page 401 several hours to remove any blood, then soak in salted water for several hours and thirdly soak the drained meat in milk overnight. This helps remove strong odors. [I use skim milk made from powder, about half strength for economy.] After this treatment most meat is quite edible regardless of its age and handling. At the very least it can be ground and used in spicy spaghetti sauces and chili. Jim Weller From: Jim Weller Yield: 1 text file

Date: 03-09-96

Page 402

COOKING WITH WILD DUCK

1

duck

Wild duck has a robust flavour that can cope with the most aggressive ingredients, writes Rowley Leigh. In fact, a mallard or teal will take to chilli, anchovies and curry spices in the same way it once took to water THERE is a sort of snobbery associated with the marriage of fruit and meat. The fact that we eat our lamb with redcurrant jelly or our pork with apple sauce used to be considered a peculiarly English aberration and was met with scorn and derision by our dear friends across the Channel. We must continue to refute this charge (especially now that the boot is on the other foot and French cooking, like its economy, is on the skids). We are not odd. The fact of the matter is that most cuisines have had more than a mild flirtation with the fruit and meat combination. Take wild duck. Paul Bocuse, the godfather of modern French gastronomy, has several suggestions in his book Le Gibier (Flammarion, 1973), including wild duck with peaches, with figs, with cherries, with pineapple (a la creole), with apples (a la normande) and, naturellement, with oranges. When one sees a recipe such as caneton a la normande one never knows if it is a reference to an indigenous tradition, or if some clever dick, running short of inspiration or oranges and with too many apples in his larder, has decided to bung the two together and called it normande. I am prepared to bet that at the height of the kiwi-fruit boom some Frenchman put caneton neo-zelandais on his menu. Oranges, as far as the French and wild duck are concerned, are clearly not the only fruit. By contrast, the English have usually chosen to play straight with wild duck in the past, although it has to be admitted that oranges often feature. An orange sauce need not be sweet: both the juice, when boiled down, and the zest serve more to add an aromatic quality to the sauce than they do to sweeten it. For the most part, old recipes have tended to present the duck plainly roasted with a basting of butter and garnished with game chips and watercress. Another misconception would be to imagine that the English never liked their game underdone. On the contrary, wild duck used to be served extremely bloody: it was said that they should only be "shown the fire", and Hannah Glasse, in "The Art of Cookery Made Plain and Easy" (1747), suggests that "ten minutes at a very quick fire will do them", although most of us would now find the result excessively rare. That said, wild duck is a rich, lean and dark meat and dries out terribly when overcooked. My own preference would be to brush them with butter and roast them in a hot oven for 15 minutes, then give them ten minutes' rest before serving. To cook them for much longer than this would not only rob them of their juiciness but toughen the already resistant legs to an

Page 403 unacceptable degree. Apart from Paul Bocuse's litany of fruit there have been plenty of imaginative treatments for wild duck in the recent past: it is, after all, a robust flavour that will cope very well with aggressive flavourings. None more so than the combination of pineapple, sweet potato and chilli with wild duck dreamt up by my friend Richard Corrigan, chef and proprietor of the Lindsay House in Soho. It sounds crazy, I know, but in the hands of that gentle genius it is a triumph. And those of you with bottles of raspberry vinegar ashamedly hidden at the back of the store cupboard should get them out now: a few drops of that vinegar on some browned, sliced shallots and then moistened with red wine makes a brilliant base for a sauce for wild duck. After roasting the bird, let it rest while you deglaze the pan with more red wine and a little chicken stock: let this reduce a little and then pour it into the shallot base together with any juices drawn from the bird while it has rested. Wild duck covers a variety of flappers and waders, the most common of which, comestibly speaking, are mallard, widgeon and teal. If you see a wild duck on a supermarket shelf or a restaurant menu, the chances are that it is mallard, our familiar green-necked friend that civil servants pop out to St James's Park to feed in their lunch hour. Widgeon is occasionally seen but I have no fondness for its lean form and fishy flavour and do not intend to discuss it further. Teal, on the other hand, has a wonderful, rich and gamey flavour; its only drawback is that it is very small and expensive. As one mallard will only serve two (though most people can happily manage two teal), this week's recipes are for two people. Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph, DATE=15/October/1998 From: Manny Rothstein Yield: 4 servings

Date: 31 Oct 98

Page 404

COOKING WITH WILD HERBS BY DEB JACKSON

1

mint

1

yarrow

1

toothwort

1

sweet cicly root

1

wild garlic

1

mountain mint

1

wild bergamot

1

wild ginger

1

wild mustard greens

1

dandelion

1

lamb's quarters

1

water avens

1

white avens

There are many great flavors to be had from the wild. I've learned that many wild herbs have a very unique and pleasant taste. I use them regularly in my kitchen for spices, garnish, appetizers, snacks, and even as main dishes. One of my favorites is mint jelly, so good and easy to make but hard to keep around. Ever had mint jelly on a hot buttered biscuit, or a favorite for kids mint jelly and peanut butter sandwiches, for some hors d'oeuvres try mint jelly and cream cheese finger sandwiches. Substituting some of the everyday culinary spices with wild herb spices can be tricky but some are indistinguishable and did I mention the best thing about using wild herbs? They're FREE! Yarrow for instance, when dried taste like sage, dried and ground toothwort like black pepper or crushed fresh it taste exactly like horse radish, dried and ground Sweet Cicly root like fennel seed has an Anise like flavor for pizza, spaghetti sauce and other Italian type dishes. Wild garlic or Bear's garlic is as good as cultivated and is said by some to be better. Mountain mint is a good substitute for basil, in fact one of its common names is wild basil. Wild Bergamot can be used as oregano but is a bit spicy so use less. Wild Ginger is another favorite of mine, the root crushed and saut‚ed in butter then thickened with corn starch or flour water, makes a fine sauce for chicken. Wild Ginger and Sweet Cicly roots are good crystallized in sugar, they make great treats and freshen breath, and I can't help but mention how wonderful they work when you have a sore throat or cough. There are so many wild herbs available for cooking as pot herbs it would be hard to mention them all, but a few excellent choices are Wild Mustard greens, Dandelion, and Lamb's quarters. Each is good alone, but I like to mix the three and always remember to blanch with two changes of water, also season with bouillon or meat drippings. If you like home made bread and who doesn't, try throwing in some wild herbs and you have herb bread, very aromatic and delicious. I've just recently discovered that several types of Avens roots, Water avens and White avens among them, are used as chocolate substitutes and are actually called Indian chocolate, I intend to try them this year when they bloom. A good book I would recommend for learning more about using wild herbs in cooking is The Complete Book of Herbs by Lesley Bremness, just looking at the photos will make your mouth water. Recipes

Yield: 4 servings

Page 406

COOK-OUT RABBIT

1

rabbit fryer; quartered

1 1/2

teaspoon

salt

1/4

teaspoon

pepper

1 1/2

teaspoon

season salt

1/2

cup

vegetable oil

1/4

cup

sauterne wine

Season rabbit with salt & pepper. Mix oil, wine and season salt. Broil rabbit, basting often with sauce until browned and tender. Note: I usually cook this on an indoor electric grill, however I have had good results with an outdoor charcoal hooded grill as well. For the charcoal grill, make sure to use foil to shield the ends of the legs from the excess heat since the unprotected bones burn easily. This is our favorite way to cook rabbit. I have been known to add a couple dashes of Tabasco sauce to the marinade which gives it a nice heat and added flavor. Source: Recipe from store package of rabbit From: Dorothy Flatman Date: 27 Jun 97 National Cooking Echo Ä Yield: 4 servings

CORN AND MOOSE MEAT CASSEROLE

2

cup

1 2

tablespoon

1 1/4

fresh corn kernels or a 14oz can of mexicorn wild onions, choppped can cream of celery soup

lb

moose meat, smoked and fine

1

chopped

1

can tomato soup

2

cup

potatoes, sliced

Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 407

CORN AND MOOSE MEAT CASSEROLE

2

c.

fresh corn kernels or a 14 oz. can; of mexicorn

2

T.

wild onions, choppped

1

can

cream of celery soup

1/4

lb.

moose meat, smoked and fine chopped

1

can

tomato soup

2

c.

potatoes, sliced

Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter.

CORN AND SQUASH - PAWNEE

4

T.

corn oil or butter (my understandin; g is that buffalo suet wa

1

large

yellow onions, chopped

2

medium

yellow squash, cubed

1

red

bell pepper, roasted, seeded and ch; opped (or just buy jarred

4

c.

whole kernel yellow sweet corn

1/2

c.

parsley, chopped fine

1/2

c.

orginally used)

whole pimento)

salt and pepper to taste water or stock, if needed

It is said by the Pawnee people that this is one of their oldest dishes, despite that it has modern touches; the yellow squash is the one ingredient that they insist on, occasionally chopped nuts are added if not being served with above recipe. Warm oil or butter in a large frying pan over medium heat. Quickly saute' the onion for 3 to 5 minutes, until translucent. Add the squash and chopped pepper, stirring to blend well and cook for an additional 5 minutes. Stir often to keep mixture from sticking. Add the corn, the remaining seasoning and all or some of the liquid if the mixture is sticking--add more liquid as needed. Stir well, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot.

Page 408

CORN BREAD

2

tbsp.

butter

2

cups

cornmeal

4

tsp.

baking powder

1-1/2

tsp.

salt

or 2 tbsp. bacon fat

1 1-1/2

egg cups

milk

Originally an American Indian dish called 'corn pone' and made with cornmeal, salt and water, this recipe has been a staple of American cooking to this day. 1. Pour butter or bacon fat into a skillet and place in 450°F oven to heat up. Combine cornmeal, baking powder, and salt. Beat egg in milk, combine with dry ingredients, pour into skillet, and bake for 20-25 minutes. Cook Time: 25 minutes Total Time: 35 minutes Yield: serves: 8

CORN BREAD PIZZA

1-1/2

to

2 lbs. ground beef

1/2

cup

finely chopped onion

1/4

to

1/2 cup chopped green pepper

2

cloves

garlic, minced (or glaric powder or; garlic salt)

2

tsp.

chili powder

15

oz.

can tomato sauce

1/2

tsp.

oregano salt and pepper to taste small box (jiffy) corn bread mix

1

cup

finely grated mozzarella cheese

Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on the box, pour into a greased 9X13 pan. Spread burger mixture over cornbread. Bake at 400 for 15 minutes. Remove from oven, sprinkle with cheese and bake 10 minutes more.

Page 409

CORN CHOWDER WITH WILD RICE & ROASTED PEPPERS

1

cup

chopped onions

1-1/2

teaspoons

minced garlic

4

cups

vegetable stock or chicken stock

1/3

cup

wild rice

1

cup

diced peeled potatoes

1/8

teaspoon

salt

1/8

teaspoon

freshly ground black pepper

3/4

cup

low-fat evaporated milk

1

tablespoon

all-purpose flour

1

can

corn, drained or 2 cups frozen corn; , thawed

1/3

cup

chopped roasted red bell peppers

1/3

cup

chopped fresh coriander, basil or d; ill

In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add stock and wild rice; bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add potatoes, salt and pepper; cook, covered, for 20 minutes or until rice and potatoes are tender. In a bowl whisk together evaporated milk and flour; add to soup. Add corn and roasted red peppers; cook for 3 minutes or until slightly thickened. Serve garnished with coriander. Yield: 4 servings

CORN CHOWDER WITH WILD RICE AND ROASTED PEPPERS By: America's Everyday Diabetes Cookbook 1

cup

chopped onions

1-1/2

teaspoons

minced garlic

4

cups

vegetable stock or chicken stock

1/3

cup

wild rice

1

cup

diced peeled potatoes

1/8

teaspoon

salt

1/8

teaspoon

freshly ground black pepper

3/4

cup

low-fat evaporated milk

1

tablespoon

all-purpose flour

1

can

corn, drained or 2 cups frozen corn; , thawed

1/3

cup

chopped roasted red bell peppers

1/3

cup

chopped fresh coriander, basil or d; ill

In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add stock and wild rice; bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add potatoes, salt and pepper; cook, covered, for 20 minutes or until rice and potatoes are tender. In a bowl whisk together evaporated milk and flour; add

Page 410 to soup. Add corn and roasted red peppers; cook for 3 minutes or until slightly thickened. Serve garnished with coriander. Yield: 4 servings

CORN PONES

----SPIRIT OF THE HARVEST---1 1/2

cup

cornmeal

1 1/2

teaspoon

baking pwdr.

1/2

teaspoon

salt (opt)

3/4

cup

water or milk

5

tablespoon

bacon drippings, sunflower oil or c; orn oil

In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in water and 3 T melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 8 servings

CORN PONES 2

3/8

cup

cornmeal

3/8

teaspoon

baking powder

1/8

teaspoon

salt

3/16

cup

water ormilk

1 1/4

tablespoon

bacon drippings, sunflower oil or c; orn oil

In a mixing bowl combine cornmeal, baking powder and salt. Stir in water and 3 tablespoons of melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop the cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. From "Spirit of The Harvest: North American Indian Cooking," bt Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95 Yield: 10 pieces

Page 411

CORN SOUP

1

gallon

water

4

oz.

salt pork or bacon

2

cups

hominy corn

1

can

kidney beans

1

onion, chopped

1

potato, peeled and diced

Put it all together in a pot and cook it until it's soup!! Note: Good served with baked scone, or bannock Servings: Two

CORN SOUP 1,

1/2

lb

salt pork

2

big

onions, sliced

3

cups

diced boiled potatoes

2

cups

boiling water

2

cups

cooked corn, fresh or canned

4

cups

hot milk

1/2

tsp

salt, pepper to taste chopped parsley garnish

This is another one where there's a million recipes, plus the fact you can throw in whatever you have on hand. Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes, stirring, until transparent but not bfowned. Add potatoes, corn, boiling water, hnot milk. Season to taste, serve with garnish. Other things to throw into this soup: cooked carrots, rutabagas, turnips, leftover beans, canned tomatoes. Leftover ham, chopped. Use a broth made from any bones instead of water. To make a thicker chowder, make a roux of 2 Tbs butter and 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stir until thickened. Stir this white sauce into the rest of the liquid as you add it to the vegetables. Like most soups and stews, corn soup is mostly an idea rather than a recipe. What you put in it depends on what you have. Yield: serves 6-8

Page 412

CORN STEW By: Zingeda
ears

white corn, scraped off cob

1-2

lbs.

long, thin green beans (not string)

1-2

sweet

onions (yellow or white), quartered; and sliced against the grain

1/4

-1/3

1/4

cup

lb.smoked bacon, chopped anyway you; prefer, or leave whole to discard after dish is done water (omit if using frozen vegetab; les) salt and pepper to taste pinch of freshly chopped thyme (opt; ional)

I have an old (to me) recipe that came from my grandmother. My personal feeling is that the simpler the recipe, the better when it comes to vegetables. I prefer fresh vegetables, but have used the frozen products if time is tight. I believe S&W is the brand I have used. In heavy pot brown bacon, add onion and sweat til barely translucent. Add beans and corn and 1/4 cup water (omit if using frozen), cover and cook at least 1/2 hour on medium-low. Add salt and pepper after about 10 minutes of cooking time. My grandmother used to cook it for hours, so it's basically up to you how done you want it, I prefer mine fresher tasting. You can also have a little dish of chopped Thyme at the table to sprinkle. This has been part of our Thanksgiving meal for as long as I can remember. Yield: serves 8-10

CORN VENISON STEW By: Yaskwatu recipe In my peoples tradition we use lyed corn. A note here a little off topic...Our hard corns were not easily digestable , and the nutients were hard to process, long before 'science' Our Ancestors knew how to Lye the corn, correcting the problem! Traditionally it was made with venison, then salt pork as venison became harder to get. I can't give exact proportions, cause I just throw mine together. 2-3 litres of lyed corn 2 lg cans of kidney beans about 5 lbs of turkey meat, simmered and deboned, save the broth as your soup base. I lb smoked bacon, diced and cooked. optional: leftover cubed squash. Put all the above in a big stock pot and simmer until done. Salt or pepper can be added at the table

Page 413

CORNED BEAR

100

lb

bear meat, boned and trimmed of fa; t

8

lb

salt

4

lb

sugar

2

tablespoon

baking soda, heaping

2

oz

saltpeter

1

gal

water

Here is something I found tucked away in the back of my recipe file. I can vouch for the fact that it will make good eating, but the first ingredient is not always handy when you want it. Another essential for this is a 20 gallon keg or stoneware crock. Salt the meat down in layers in the keg, alternating layers of salt and meat. Let stand 24 hours. As soon as you finish salting the meat, mix the sugar, soda and saltpeter in the water and let stand. After the meat has been in the salt for a day, pour the sugar solution over the meat in the keg. Keep the meat cover with liquid - a plate with a brick or rock on it will help hold the meat down in the solution. After 4 days drain the liquid from the keg into a large enamel pan and bring the liquid to a boil. Strain out the blood residue by pouring the liquid through cheesecloth. Return the solution to the keg and put the plate and rock back to hold down the meat. Now store the keg in a very cool place for 4 to 6 weeks. Use the meat as you would corned beef. Used with verbal permission from the author. Lowbush Moose (And other Alaskan recipes) Gordon R. Nelson Alaska Northwest Publishing Company Anchorage, Alaska ISBN 0-88240-112-2 From: Bill Swisher Date: 14 Mar 97 National Cooking Echo Ä Yield: 1 servings

Page 414

CORNED BEAR

100

lb.

bear meat, boned and trimmed of fat

8

lb.

salt

4

lb.

sugar

2

T.

baking soda

2

oz.

saltpeter

1

gal.

water

* Here is something I found tucked away in the back of my recipe file. I can vouch for the fact that it will make good eating, but the first ingredient is not always handy when you want it. Another essential for this is a 20 gallon keg or stoneware crock. Salt the meat down in layers in the keg, alternating layers of salt and meat. Let stand 24 hours. As soon as you finish salting the meat, mix the sugar, soda and saltpeter in the water and let stand. After the meat has been in the salt for a day, pour the sugar solution over the meat in the keg. Keep the meat cover with liquid - a plate with a brick or rock on it will help hold the meat down in the solution. After 4 days drain the liquid from the keg into a large enamel pan and bring the liquid to a boil. Strain out the blood residue by pouring the liquid through cheesecloth. Return the solution to the keg and put the plate and rock back to hold down the meat. Now store the keg in a very cool place for 4 to 6 weeks. Use the meat as you would corned beef. * Lowbush Moose (And other Alaskan recipes) * Gordon R. Nelson Anchorage, Alaska --------------------------------Saltpeter - The name for potassium nitrate, which is used primarily in the meat industry to help preserve cured meats. It gives a distinctive pink color to hams and bacon. There are recent reports from the USDA that nitrates, and nitrites are carcinogenic.

Page 415

CORNED BEAR MEAT

100

lb

bear meat

2

oz

baking soda

8

lb

salt

2

oz

saltpeter

4

lb

sugar

Salt the meat down in layers in a keg, alternating the salt. Let it stand overnight. At the same time the meat is put down make a solution of the suger, soda and saltpeter in 1 gallon of warm water, and let it stand overnight. Next day pour the solution over the meat. After a few days, drain off the solution, bring it to a boil, straining off the blood. Replace the fluid on the meat, keeping it covered by inverting a large plate on top of the meat. This is ready to use as corned meat within four to six weeks but may be used satisfactorily at intermediate stages. If too salty, it must be soaked or parboiled. Save the salty water for soup, stews, cooking potatoes or other vegetables, gravy, etc. "The Original Great Alaska Cookbook": www.starbyte.com/cookbook From: [email protected] (Cookboo Yield: 4 servings

CORNED BEAR WITH HOT MUSTARD DILL SAUCE

2

cup

sea salt

1/4

cup

sugar

4

quart

hot water

2

tablespoon

pickling spice

5

lb

bear meat

3

chopped garlic cloves

Dissolve salt & sugar in hot water; stir in pickling spice. Place meat in casserole dish & sprinkle with garlic. Cover meat with salt water, put on lid nd allow to stand for 3 weeks in a cool dry place, turning meat once a day. To prepare for cooking, rinse meat & soak in clean water overnight. Pour off water. Put in deep heavy pan or Dutch oven; add fresh water just to cover. Simmer 4 hours. Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 pinch pepper 1 1/4 cups bear stock 3/4 cup half & half 2 Tbls. dried dill Melt butter in a saucepan; stir in flour, mustard & pepper. Add a few Tbls. hot stock & whisk until smooth paste. Add remaining stock. Stir & simmer 5 minutes. Add cream & dill. Keep warm over low heat while meat is being sliced. Serve hot.

Page 416

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings

Page 417

CORNED BEEF OR VENISON

4

quart

water

1 1/2

cup

canning salt

1/2

cup

brown sugar

3

tablespoon

pickling spice

1/2

oz

potassium nitrate

1

(available in drug stores)

8

bay leaves

11 6

peppercorns lb

10 2

beef or venison roast cloves garlic

large

onions, sliced

1

to cook meat:

1

fresh water

2

sliced onions

2

garlic cloves, minced

2

tablespoon

1

pickling spice glaze:

1/2

cup

brown sugar

4

tablespoon

vinegar

1

tablespoon

dry mustard

1

teaspoon

ground cloves

1

teaspoon

garlic powder

In a large kettle, combine 4 quarts of water, canning salt, 1/2 cup brown sugar, 3 tablespoons pickling spice, potassium nitrate, bay leaves and peppercorns. Bring to a boil and boil vigorously for 5 minutes. Remove from heat and let cool completely. Place meat in a large container with 2 sliced onions and 10 garlic cloves. Cover meat with the cooled brine so that brine covers meat by 2 or 3 inches. Weigh down meat with a clean plate and a large zip-loc bag filled with water. Refrigerate for 21 days, turning meat at least 2 times per week. To cook: Remove meat from brine and rinse under cold running water. Place in a large Dutch oven. Cover with fresh water and add 2 sliced onions, 2 minced garlic cloves and 2 tablespoons pickling spice. Bring to a boil, reduce heat, cover and simmer for 1 hour per pound of meat, or until fork tender. Remove meat to a plate and let rest for 20 minutes. Meanwhile, reserve the broth in which meat has cooked for cooking vegetables such as potatoes, carrots, pearl onions and cabbage wedges to be served with the meat. While vegetables are cooking, mix all glaze ingredients together and coat meat evenly. Bake in a 375 degree oven for about 20 minutes, or until glaze is bubbly. Slice meat, cover with foil and keep warm until serving. Here's the recipe my friend George used this year to corn venison. It was very good although rather salty. He intends to use about half as much salt next time. He tripled the recipe below and ended up with about 35 pounds. He used one hind quarter from a 9 pointer from last year and a couple front shoulders from other deer. You can put the shoulders in whole and just pull out the bone after it's done. I don't believe he did the glazing in the oven part of it, just served

Page 418 it from the water. By tripling the recipe he fed about 15 hunters on two different nights. George is the owner of Sunny Point Resort in Gordon, Wisconsin. [email protected] rec.hunting Brine: Yield: 1 servings

CORNED MOOSE

5

lb

5

moose meat tablespoonse tenderquick

2

tablespoon

brown sugar

1

tablespoon

black pepper

1

tablespoon

paprika

1

tablespoon

ground bay leaves

1/2

teaspoon

garlic powder

Mix dry ingredients in a large ziplock bag. Add meat and shake to coat well. Squeez out as much air as practical and zip the bag shut. Store in the refrigerator for 2-3 weeks to cure, turning it over from time to time. The corned meat will keep in the bag for a long period of time if the bag remains sealed. Cook as you would corned beef or salt cured pork. Note that Morton's Tenderquick is a salt product that contains nitrates and nitrites that help preserve the meat. Tenderquick can be found in many grocers shelves. Meat may be frozen and thawed before curing. From: "Ken And Mary Ann Vaughan"
CORNMEAL GRAVY By: Pam Oakes 4

pieces

of side meat

2 1/2

cups

milk

1/2

cups

cornmeal bread salt to taste

Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt and pepper to taste. Brown meat in grease. Add milk, stir and let boil until thick. Serve hot over bread.

Page 419

COTES D'OURS AU MIEL (BEAR CUTLETS WITH HONEY)

4

bear meat cutlets (chops)

1

off the bone

250

gm

1

(9 oz) mild flavoured honey e g. acacia

1/2

teaspoon

chopped fresh thyme

1/2

teaspoon

chopped fresh dill

2

tablespoon

sunflower oil

2

tablespoon

sherry vinegar

2

teaspoon

1

creme fraiche (or use sour cream)

100

ml

1/2

teaspoon

(4 fl oz) water ground (or finely crushed)

1

green peppercorns

1

pinch of salt

Mix the honey, thyme and dill in a flat dish and put in the cutlets, so they are covered. Marinate, covered, in the fridge for 24 hours. Take the cutlets out of the marinade, letting the excess drip off. Heat the oil in a frying pan and sauti the cutlets so that they are golden outside, but still a little pink inside - rosy juices will run if the meat is pierced with a knife. Remove the meat and keep warm. Add the sherry vinegar and water to the cooking juices and bring to a boil and add the creme fraiche or sour cream then reduce a little to make a sauce. Monsieur Moulinier recommends serving the bear cutlets with the following 'garniture' of fresh chestnuts baked in cabbage leaves. 1 kg (2 lb) fresh chestnuts Several green cabbage leaves 2 teaspoons creme fraiche (or sour cream) 100 ml (4 fl oz) water Salt and pepper Oil for deep frying Peel the chestnuts, taking care to remove the thick furry skin under the shell. Heat the oil and fry the chestnuts like french fries till they're golden. Drain on kitchen paper. Wash the cabbage leaves and put them in an oven dish. Place a few chestnuts on each one, and close them tight to make little parcels, and add the creme fraiche and water, salt and pepper. Cover and place in a hot oven (220 C, 425 F, Gas mark 7) for 35 minutes. *NOTE* For those who can't find bear meat, the chef says it's possible to use boar instead! by chef de cuisine Jean-Jacques Moulinier, who was, and perhaps still is, at the restaurant 'Chez Edgar' in the rue Marbeuf, Paris. I translated the recipe from one of my French books, 'La Cuisine au Miel' (Cooking with Honey) from 1988. - Rebecca From: Rebecca Didt
Page 420

COTTONTAIL CUISINE

2

rabbits, quartered

1

cup

olive oil

1/2

cup

vinegar

1/2

cup

red wine

1

small

minced onion

2

cloves minced garlic

1

juice from 1/2 lemon

5

tablespoon

catsup

4

tablespoon

a-1 sauce

1/2

teaspoon

cayenne pepper

1

dash

tabasco

1/2

teaspoon

black pepper

There's only two ways I have found to cook a decent rabbit, slow BBQ or slow oven roast. Here is my favorite BBQ recipe. Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently. Place the quartered rabbits on a medium-hot grill. Baste the rabbits generously every 5 minutes with the sauce mixture, turning frequently. It will take about 40-50 minutes until they are done, make sure you have used all of your sauce. With this recipe the sauce is the key!! http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings

COUGAR STEAKS - MOUNTAIN LION

1

lb

cougar steak

1

marinade

1

flour

3

tablespoon

cooking oil

1

teaspoon

bacon fat

Marinate steaks for 2-3 hours in your favorite meat marinate. Dry steaks and flour both sides of meat. Fry in skillet with oil and bacon fat over medium heat until cooked. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 421

COUNT GREGOR'S CELTIC CHILI

3

lb

1

lb

60

ground chuck venison tomato sauce; (plain)

4

garlic minced

8

oz

worchestershire sauce

8

oz

mild green chiles; chopped

20

medium

fresh jalapenos; * see note

8

oz

datil hellish relish

8

oz

hot relish; (old elpaso)

5

large

vidallia onions; minced

2

teaspoon

garlic salt

1

teaspoon

seasoned salt

1/2

teaspoon

oregano

4

can

kidney beans; (15 oz. each)

15

oz

pinto beans

* chopped in rings then quartered. Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!! Yield: 1 servings

Page 422

COUNTRY STYLE BUFFALO WELLINGTON By: Laurie Dineen 6-8

lb.

whole tenderloin of buffalo, or

5

lb.

center cut of filet, or 6 lb. roast

1

-

4 oz. can of mushrooms, drained and; finely chopped

1/2

cups

finely chopped onion

1

-

8 oz. package of buffalo braunschwe; iger

3

cups

sifted flour

1 1/2

tsp.

celery seeds

3

tbsp.

chopped parsley

2

tbsp.

butter, melted

1

tsp.

salt

1/2

cups

plus 3 tbsp. cold water

shortening

1

egg, slightly beaten

If using a folded filet, tie the meat securely. Roast meat, uncovered at 275 degrees F until internal temperature reaches 140 degrees F (rare). Cool, wrap and refrigerate. Let stand 24 hours. The next day: Saute mushrooms and onion in butter until done and tender. Combine with Braunschweiger and mix. Chill until ready to use. Crust: Mix flour, salt, parsley and celery seeds. Cut in shortening until mixture is consistency of tiny peas. Sprinkle with cold water, 1 tbsp. at a time, tossing mixture lightly with a fork. Shape dough into a ball and roll into a rectangle about 1/8' thick, measuring 2' wider than the length of the roast and 2' longer than its circumference. Save pastry scraps. Remove strings from cold roast. Pat Braunschweiger mixture on roast, covering top and sides only. Place roast, coated side down, on pastry, moisten edges and press firmly together to seal. Place pastry covered roast into a greased shallow pan, placing the sealed edges down. Roll remaining pastry scraps and cut out three flowers, three leaves and three stems. Brush pieces with beaten egg and seal to top of roast in an attractive design. Brush entire surface with egg and prick with a fork. Bake in 350 degrees F oven for 1 hour or until crust is golden brown. Remove roast from pan; let stand 15 minutes before carving. Yield: 12 servings

Page 423

COUNTRY STYLE DOVE

30

dove breasts

1

lb

1

medium

3

bacon onion, thinly sliced egg yolks

2

cup

1

teaspoon

1

half and half sweet hungarian paprika salt and pepper

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and doves in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm overn (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with dove and fried potatoes. Yield: 6 servings

COUNTRY STYLE QUAIL

30

quail breasts

1

lb

bacon

1

medium

onion, thinly sliced

3

egg yolks

2

cup

1

teaspoon

1

half and half sweet hungarian paprika salt and pepper

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm overn (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes. Yield: 6 servings

Page 424

COUNTRY STYLE RABBIT RAGOUT W/MAYTAG WHITE CHEDDAR GRITS

2

tbs olive oil

2

cup medium diced rabbit

1/2

cup flour

1

tbs essence

1/4

cup medium diced yellow

1

onions

1/4

cup each medium diced

1

carrots and potatoes,

1

blanched

1/4

cup chopped tomatoes,

1

peeled and seeded

1/4

cup green onions

2

tbs minced shallots

1

tbs minced garlic

2

cup veal or beef stock

2

tbs butter

1

salt and pepper

Grits: 2 1/2 Cup milk 1 1/2 Tbs butter 1/2 Cup grits 2 Tbs heavy cream 1/4 Cup grated Maytag White :

cheddar

:

- cheese

:

Salt and pepper

8 fried parsnip strips 2 Tbs grated Maytag White :

cheddar

:

- cheese

2 Tbs chopped green onions For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1-2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2-3 minutes. Add the veal stock and reduce by half, about 3-4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15-20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim.

Page 425

Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2291 Yield: 2 servings

Page 426

COUNTRY STYLE RABBIT RAGOUT WITH MAYTAG WHITE CHEDDAR GRI

2

tablespoon

olive oil

2

cup

medium diced rabbit

1/2

cup

flour

1

tablespoon

essence

1/4

cup

medium diced yellow onions

1/4

cup

1 1/4

each medium diced carrots and potatoes, blanched

cup

1

chopped tomatoes, peeled and seeded

1/4

cup

green onions

2

tablespoon

minced shallots

1

tablespoon

minced garlic

2

cup

veal or beef stock

2

tablespoon

1

butter salt and pepper

1

grits:

2 1/2

cup

milk

1 1/2

tablespoon

butter

1/2

cup

grits

2

tablespoon

heavy cream

1/4

cup

1

grated maytag white cheddar cheese

1

salt and pepper

8

fried parsnip strips

2

tablespoon

1 2

grated maytag white cheddar cheese

tablespoon

chopped green onions

For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1-2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2-3 minutes. Add the veal stock and reduce by half, about 3-4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15-20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2291

Page 427 From: Dave Drum

Date: 29 Mar 98

Yield: 4 servings

COUNTRY STYLE VENISON STEW

1/2

lb

bacon or salt pork

2

lb

venison steak

4

tablespoon

flour

6

cup

water or beef stock

1

large

tomato, chopped

2

medium

carrots, sliced

2

medium

stalks celery, sliced

2

medium

1

potatoes, in 1 cubes dozen small white onions

1

tablespoon

1

cup

1

chopped parsley fresh green peas salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. Yield: 6 servings

Page 428

COUNTRY-FRIED VENISON

1 1/2

lb

1

cup

1

(3/4 thick) venison all-purpose flour salt and pepper

1/4

teaspoon

seasoned salt

1/4

cup

bacon drippings

2

centiliter

garlic; minced

4

cup

; water

1/3

cup

all-purpose flour

1 1/2

teaspoon

bottled brown bouquet sauce

1

medium

onion; thinly sliced

1/2

lb

1

fresh mushrooms; sliced hot cooked rice

: Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture. : Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside. : Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. : Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. Yield: 6 servings. From Chip Melton of Florida in October, 1981 "Southern Living" Typos by Jeff Pruett Yield: 6 servings

Page 429

COUNTRY-STYLE GROUNDHOG

1

groundhog (young)

1/2

cup

flour

1/4

teaspoon

salt

1/4

teaspoon

pepper

1/4

teaspoon

baking soda

1/4

cup

cooking oil

1/2

teaspoon

sugar

Dress groundhog as for rabbit, removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water to remove wild flavor. Combine flour, salt, pepper and soda; rub into groundhog pieces. Brown groundhog in hot oil in skillet; sprinkle with sugar. Reduce heat; add 1/2 cup water. Cover; simmer for about 30 minutes or until tender. Remove cover; cook for 10 minutes longer. FROM: www.hevanet.com/refugee/recipe/gndhog Cleaned up and MM Format by Dave Drum 29 January 2003 From: Dave Drum Yield: 4 servings

Date: 01-29-03

Page 430

COUNTRY-STYLE VENISON

2

lb

venison chuck roast, boneless; 1 1/2 inch cubes

2

tablespoon

vegetable oil

2

cup

water

1/2

cup

1

dry red wine scallions, minced

1

tablespoon

salt

1/2

teaspoon

black pepper,freshly ground

6

small

6 3

medium

1

medium

4 1

white onions samll whole carrots potatoes,pared & cubed kohlrabi,pared & cubed stalks celery,2-inch long strips

lb

mushrooms, whole, fresh

1

hot cooked rice

1

fresh parsley

Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover & simmer 1 1/2 hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley. Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried Yield: 1 servings

Page 431

CRANBERRY VENISON AND RICE

2

tablespoon

2

lb

1 3

veg oil; divided venison top round; cut into cubes, divided

medium

1

onions; cut into 8 wedges each

2

cup

beef or venison stock

1

cup

dry red wine

2

tablespoon

balsamic vinegar

3

centiliter

garlic; minced

1

teaspoon

dried thyme

1

teaspoon

salt

1/2

teaspoon

pepper

12

oz

fresh cranberries

1/2

cup

packed brown sugar

1/2

cup

flour

1/2

cup

water

8

cup

1

cooked white rice parsley

In a Dutch Oven, heat 1 tb oil over med-high heat. Add half the venison cubes. Cook 6 minutes, stirring. Remove and set aside. Repeat. Return meat to the pot. Stir in onions, stock, wine, vinegar and seasinings. Bring to a boil on high; reduce to low, cover and simmer1 1/2 hours until tender, stirring occasionally. Combine cranberries, sugar, flour and water. Stir into meat mixture and cook 6-8 minutes until sauce thickens. Serve over rice and garnish with parsley. >From The Complete Hunter Venison Cookery, Cowles Creative Publishing Yield: 8 servings

Page 432

CRANBERRY-CARIBOU PEMMICAN

1

lb

caribou jerky

2

tablespoon

brown sugar

2

oz

raisins

2

oz

cranberries

5

oz

suet

Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values. I use low bush cranberries which are very common around here in Yellowknife. Jim Weller From: Jim Weller

Date: 24 Oct 99

Yield: 1 batch

CRANBERRY-VENISON POT ROAST

4

lb

venison roast *

2

cup

cranberry juice cocktail

2

tablespoon

cooking oil

1

can

1 1/4

whole cranberry sauce garlic clove, minced

teaspoon

1

powdered cloves onion. sliced additional-

1

flour for dredging

1

salt and pepper

Marinate venison in cranberry juice for 4 hours. Save marinade. Dust meat with flour, salt and pepper. Brown well on all sides in hot oil in a heavy kettle. Add whole cranberry sauce, 1 cup marinade, garlic, powdered cloves, onion and cover. Simmer 3 1/2 hours or until tender. Skim fat from gravy. Thicken pan juices if needed. * Chuck or rump is best. From: Jim Riggs Yield: 7 servings

Date: 03-02-96

Page 433

CREAM OF WILD RICE SOUP By: Medical Alliance Cookbook (Madison County, Illinois) 19 1/2

cup

wild rice -- rinsed thoroughly

2 1/2

cup

water

1

tbl

butter or margarine

1

tbl

minced onion

1/4

cup

flour

4

cups

chicken broth or 6 chicken bouillon; cubes -with 4 cups water salt to taste

1/3

cup

carrots -- grated

3

tbl

slivered almonds

1

cup

skim milk

1

cup

evaporated skim milk

2

tbl

sherry minced parsley or chives

Combine rice and water in a heavy saucepan. Bring to a boil. Reduce heat to low boil; cover loosely and cook 45 to 60 minutes. Fluff rice with fork; cover tightly and let stand 5 minutes. Set aside. Prepare chicken broth. Heat and set aside. Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually add broth, stirring constantly with wire whisk until mixture thickens slightly. Stir in cooked rice and salt; add carrots and almonds. Simmer about 5 minutes. Blend in milks and sherry; heat to serving temperature. Garnish with minced parsley or chives. Yield: serves 6 to 7.

CREAM SQUIRREL CASSEROLE

5

tablespoon

2 1 1/2

cup

1/3

cup

5

thick cream vinegar scallions diced

1 1/2

butter squirrels cut into pieces

salt and pepper to taste teaspoon

thyme

Melt 3 tablespoons of butter in casserole and brown the squirrel pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients. Pour half the cream mixture over the squirrels. Cover casserole and simmer over very low heat for an hour. Be careful not to burn the mixture. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens. From: [email protected]

Page 434

From: "Karl E. Moser (Ke3nf)"
CREAMED VENISON

1

lb

cubed elk/deer round steak

3

tablespoon

margarine or butter

2

cup

medium white sauce

1

teaspoon

celery salt

1/4

teaspoon

pepper

3

tablespoon

chopped parsley

2

teaspoon

worcestershire sauce

1/4

cup

pickle relish

1/2

cup

dry bread crumbs

2

tablespoon

margarine or butter

----TOPPING----

Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. Source: Agrigultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 2 servings

CREAMY CABRITO SOUP By: Bill's Goat Meat 2

c.

chopped leftover cabrito meat

1

can

whole kernel corn

1

can

sliced new potatoes

1

can

sliced new potatoes

1

can

cream of broccoli soup

1

can

cream of potato soup

1

c.

skim milk

1 1/2

c.

water

Salt & pepper to taste Drain corn and potatoes and combine all ingredients. Simmer, stirring occasionally until desired consistency is reached.

Page 435

CREAMY NETTLE AND POTATO SOUP

6

tablespoon

4

medium

4

shallots, coarsely chopped celery ribs, coarsely

1 1

unsalted butter

chopped large

leek, white and tender green

1

parts, halved lengthwise and

1

thinly sliced

1 1/4

lb

1

yukon gold potatoes, peeled and cut into 1/4-inch dice

1/4

cup

dry white wine

1

tablespoon

fresh lemon juice

4 1/4

cup

1

water bouquet garni, made with

1

thyme sprig,

1

tarragon sprig and

1

bay leaf, tied with kitchen

1

string

1/2

cup

heavy cream

10

oz

nettles or spinach or

1

bunch

1 1

(5 ounces) flat-leaf parsley and

bunch

(4 ounces) sorrel, stems and

1

tough ribs removed

1

salt and freshly ground

1

white pepper

Melt 4 tablespoons of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni. Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream. Bring a medium saucepan of salted water to a boil. Add the nettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away. MAKE AHEAD The soup can be refrigerated for 2 days. WINE A lively, straightforward and not-too-rich Chardonnay with no oak will highlight the creamy texture of this soup without overwhelming the delicate flavor. Choose a light bottling with notes of melon and

Page 436 apple, such as the 1999 Gallo of Sonoma or the 2000 Rosemount from South Eastern Australia. At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stinging nettles to give a tangy flavor to this light, creamy soup. Because nettles are prickly, use gloves while working with them. If nettles are unavailable, substitute fresh spinach or a combination of parsley and sorrel. From Food and Wine Magazine, May 2001. From: [email protected] Yield: 4 servings

CREAMY WILD RICE SOUP

2

cups

cooked wild rice

4

cups

broth (chicken, beef or vegetable)

2

tablespoons

butter

1/2

small

onion, minced

2

tablespoons

flour

1/2

teaspoon

salt

1/2

teaspoon

black pepper

1

cup

half-and-half

1/2

cup

celery, chopped

1/2

cup

carrots, finely chopped

1/2

cup

minced cooked meat (ham, chicken or; turkey)

Brown the onion in butter in a deep heavy saucepan. Stir in the flour while adding the broth slowly, stirring constantly. Next, add the wild rice, meat, carrots, celery, salt and pepper and half-and-half last. Simmer on low for five minutes. Cool and refrigerate. This soup needs to let the flavors blend overnight. Reheat and serve the next day. At this point, you can add a few herbs like parsley, a dash of cumin or a dash of hot pepper sauce if desired.

Page 437

CREE WILD DUCK

1

wild duck, cleaned

2 1/2

quart

1

large

1 2

cornbread crumbs onion, chopped fine duck giblets

tablespoon

margarine

1

pepper

1

sage

1

garlic

2

apples, diced

1/2

cup

flour

Boil giblets until tender, and chop into fine pieces. Combine the cornbread crumbs, onions and apples. Mix well and add pepper, sage, garlic and other seasonings to taste. Moisten and stuff the goose with this mixture. Place goose in roasting pan and spread with about 2 tablespoons margarine, and then sprinkle with a little flour. Roast in 350 degree oven until done, about 15 to 20 minutes per pound. Baste often. From: "Mignonne"
CRISPY ROAST RABBIT

1 1/2

rabbit, cut up cup

1 3/4

cup

2 3/4

cooking oil salt and pepper flour eggs, beaten

cup

bread crumbs

1

onion, minced

1

bay leaf

Heat oil in oblong baking dish. Salt and pepper rabbit pies, roll in flour and then in beaten egg followed by bread crumbs. Place rabbit in baking dish. Add onion and bay leaf. Bake at 350 degrees for 1 1/2 hours or until tender. Yield: 6 servings

Page 438

CROCK POT VENISON

4

venison

1

chop/steaks onion, sliced

2

teaspoons

italian seasoning

1

teaspoon

garlic powder

1

(28-ounce)

can tomatoes

Place the venison in the crock pot and sprinkle with the herbs. Add the onion and cover with the tomatoes. Cover and cook on Low for 6 to 8 hours. Serve over wild rice.

CROCK POT VENISON BARBECUE

3

lb

1

cup

4

venison stew meat onion, diced garlic cloves, chopped

1

cup

red wine vinegar

1/2

cup

worcestershire sauce

2

teaspoon

1

lawrey's natural choice seasoning for meat

2

teaspoon

seasoned salt

1

lb

seasoned bacon

2

cup

catsup

1/2

cup

molasses

1/2

cup

brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast. NOTE: Venison can be substituted with any red meat, just cut in 1-inch cubes. Yield: 7 servings

Page 439

CROCK POT VENISON STEW

2

lb

2

tablespoon

3 1/2

venison cubes oil stalks celery, diced

cup

2

chopped onion cloves garlic, minced

1

tablespoon

parsley, chopped

1/2

cup

water

1/2

cup

dry red wine

1

cup

1

tomato sauce salt and pepper to taste

1

oregano

1

basil

Brown meat in oil. Place celery and onion at the bottom of the crock pot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours. Yield: 6 servings

Page 440

CROCKPOT GOOSE OR DUCK WITH APPLES

1

text file

another one that i just made up one day, so please accept the vagueness works with whole ducks, part ducks, whole geese, or part geese... measure out about two cups of good red wine... drink one... pour the other cup into a slow cooker of pressure cooker on *LOW*... get three-ten apples, eat one or two and dice the rest... probably core them, but peeling is optional... place the apples in the wine and then dump in your meat... if the ducks/geese are whole, you might consider putting most of the apples inside them (assuming you believe in gutting your fowl and not cooking guts together with the bird...if you do, i take no responsibility for this recipe...legally, morally, or gastronomically) if the meat and apples aren't mostly covered, pour enough wine into the mixture to bring them up to about 3/4 covered...if you just happen to not have much wine left in the bottle, finish it yourself, because a good red wine shouldn't sit around very long, nor should you have to share it since you are going to all this trouble doing the cooking... cover and simmer until the meat is almost falling off the bones (if you took the bones out, i'll leave it to you to define tender)... this is one of those things you can do in the morning and have ready when you come back from work, and also have the advantage of having all the people in the house go nuts smelling the good cooking smells... serve the meat...and make sauce from the apples...leftover wine/apple juice can be used as a au jus for serving the meat... best applesauce you'll ever eat... and if you do this before you go to work, the wine should help start your day pretty well too... btw...i'm originally from michigan, so we know that there is one kind of apple you should never use for eating or cooking use...those "delicious" apples deported from washington...we tried not to grow them, but used decent apples instead...realizing that the only thing good about the "delicious" was that it shipped...hence we knew that the people from washington state were deporting them to the rest of the country, and making big advertising noises about their wonderful qualities, all the time keeping the few good apples they grew to themselves...

Page 441

now...if i can't start a flame war of some sort with this post, we all must be too busy hunting to care.... jim hewitt [email protected] rec.hunting Yield: 1 servings

CROCKPOT NORTH OF THE BORDER POZOLE

2

boneless

skinless chicken breast halves -- c; ut into strips

4

pork

steaks -- cut into strips

1 15

oz.

can hominy -- drained

1

small

onion -- chopped

14

oz.

can diced green chiles -- drained

1/2

teaspoon

salt

1/4

teaspoon

pepper

1

teaspoon

chili powder sliced radishes chopped cilantro

Combine chicken, pork, hominy, onions, chiles, salt, pepper, and chili powder in crockpot. Cover and cook on Low about 4 hours. Spoon into a serving bowl; sprinkle with sliced radishes and chopped cilantro.

CROCKPOT VENISON

1 1/4

lb

1

stew meat, cut into 1 inch pieces

1/4

cup

olive oil

2

cup

sliced onions or

2

cup

small pearl onions, peeled

2

centiliter

garlic, minced

1/2

teaspoon

salt

1/2

teaspoon

pepper

1/2

teaspoon

allspice

1/2

teaspoon

1 1 1 1/3

sugar (2-inch) piece of cinnamon stick

cup

dry red wine

Process: Brown meat in hot oil in heavy skillet; remove from pan. Brown onions and garlic. (put into crock pot) Add other ingredients; stir well. Add maet; bring to boil. Reduce heat to simmer; cover. Cook, stirring occasionally, 2 hrs or untill meat is very tender. Yield 4 servings. (2 if I come over) :) Good eating !!! As always you can add other veggies to the mix, but I love the way this cooks up without the veggies in the way. The smell will drive you crazy the whole time it's cooking. (insert drool here)

Page 442 Bob Ritchie rec.hunting Yield: 1 servings

CROCKPOT VENISON WITH GREENS

1 1

venison cup

hearty red wine

1

root veggies: quartered

1

onions, potatoes, sweet

1

potatoes, carrots, turnips

1

and parsnips

1

longer cooking greens -

1

plaintains, late dandelion

1

greens

Crock a venison with 1 cup of hearty red wine. I use burgundy. You can do a pot roast this way or stew meat. The wine cuts the gamey flavor for those who don't like venison. I generally put the meat on the bottom with the wine and add a ton of root veggies around to make a stew - quartered onions, potatoes, sweet potatoes, carrots. I reckon you could use turnips and parsnips, but I am not found of 'nips in general. Longer cooking greens could be added too - plaintains, late dandelion greens. Optional of course, most greens would tend to just add to the juices/gravy when you are done crocking. From: [email protected] Yield: 4 servings

Page 443

CROCODILE MORNAY W' WARRIGAL SPINACH AND BUSH TOMATO CHUT

1

wine, white, for marinade.

1 1/2

tablespoon

1 1/2

tablespoon

3

butter oil crocodile steaks [#]

6

tablespoon

butter

6

tablespoon

flour

3 1/4

cup

1

milk seasoning

1

cup

300

gm

1

cheese, australian cheddar, grated. warrigal spinach [*] bush tomato chutney [#]

If you have the time, marinate crocodile steaks in a little white wine until the wine becomes slightly gelatinous. Place butter and oil in a hot pan and, when sizzling, add crocodile steaks. Sear quickly on both sides. Add gelatinous wine and cook steaks on both sides for a few more minutes. Cool. To make the mornay, melt the butter and gently mix in the flour. Gradually add milk and seasoning until the sauce thickens. Let mixture stand while grating the cheese and then add half the cheese to the sauce mixture. Return to very low heat and stir occasionally. Finely cut crocodile meat away from the bone and add to mornay sauce. Place crocodile mornay in a greased casserole dish, cover with remaining 1/2 cup of cheese. Bake at 200^C until golden brown. Meanwhile, blanch spinach in water for a couple of minutes, drain and throw away the water. Serve crocodile mornay atop of a bed of Warrigal spinach, with a garnish of Bush Tomato Chutney. "Warrigal spinach was used by Captain James Cook as a tonic for scurvy and is regarded as the first Australian food plant to be cultivated in Europe. Cook's botanist, Sir Joseph Banks actually took spinach seeds back to England, where it is now grown as a summer green. "This native spinach is found along the eastern seaboard and because it's high in oxides, it must be blanched before eating. "Bush tomato chutney is a great garnish, but it's worth buying a few bush chutneys, sauces and relishes and experimenting with these new flavours yourself. [#] See separate recipe BUSH TOMATO RELISH and also, [*] available from : selected stores from A TASTE OF AUSTRALIA

Page 444 by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 4 servings

CROW CASSEROLE

6 1

crow breasts quart

6 1/3

sauerkraut strips bacon

cup

chopped onions

Brown the crow breasts in a skillet, when browned, place them in a casserole dish on top of a 1 1/2 inch layer of sauerkraut. Lay a strip of bacon on each breast and sprinkle the onion on them. Next layer over them again the sauerkraut and some of it's juices. Bake at 350 deg, for 2 hrs. Enjoy! Jason From- "Jason R."
Date: 12-08-02

Page 445

CROWN ROAST OF VENISON

1

venison roast, about 4 lbs.

1/2

teaspoon

garlic salt

1/8

teaspoon

pepper

1/2

lb

bulk pork sausage

20

oz

can apple slices with juice

1/3

cup

apple cider

10

slice

1

bread drid and cut into 1/2 inch cubes

2

tablespoon

raisins

3/4

teaspoon

cinnamon

1/2

teaspoon

cardamon

1/4

teaspoon

allspice

Mix the garlic and pepper together, rub mixture into all sides of the roast. Place roast in covered roasting pan. Cook sausage in skillet until brown, drain excess grease. Combine next eight ingredients with sausage , stirring enough to moisten bread. Pour this mixture over roast; cover with lid. Insert meat thermometer into center of roast. Bake at 325 deg. for two to three hours or until meat thermometer reads 135 deg to 140 deg. Time will vary. Garnish with cranberry sauce. From: Helen

Date: Sun, 15 Feb 1998

22:44:55 -0400 Yield: 4 servings

CROWN ROAST OF WILD BOAR

1

wild boar

1

olive oil

1

essence

1/2

lb

roasted new potatoes

2

cup

rosemary veal reduction

1

tablespoon

chopped parsley

Preheat the oven to 400 degrees F. French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast. Season the roast with olive oil and Essence. Place the roast on a roasting pan and place in the oven. Roast for 25-30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter. Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley. SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2406 1 Rack from the saddle of From: Dave Drum Cooking Echo Ä Yield: 1 servings

Date: 25 Oct 97 National

Page 446

CRUSTED TENDERLOIN WITH CHIPOTLE ONIONS

1

tablespoon

juniper berries

1

tablespoon

coriander seed

1

tablespoon

dried oregano

1 1/2

teaspoons

black peppercorns

1/2

teaspoon

kosher salt

5

whole

allspice

2

whole

cloves

1 1/2

tablespoons

chopped pecans

4

cloves

garlic, chopped

1

beef

or buffalo tenderloin (4 to 5 lb.),; fat trimmed, rolled, and

1

canned

chipotle chili

1

onion (1/2 lb.)

, thinly sliced

1

tablespoon

salad oil

2

cups

beef broth salt and pepper

Notes: Oden uses buffalo tenderloin, but it's costly (see box, page 91). Beef tenderloin is a good option. Both roasts take about the same time to cook. However, if buffalo is cooked beyond rare, the meat becomes dry 1. In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and whirl to form a paste. 2. Rub seasoning paste all over tenderloin. Set meat on a rack in a 12- by 17-inch roasting pan. Roast in a 425 [degrees] oven for 20 minutes. 3. Meanwhile, rinse canned chipotle chili, discard the seeds and veins, and mince the chili. 4. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130 [degrees] for rare, 30 to 40 minutes longer. 5. Transfer roast to a platter and let rest in a warm place 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing). 6. Skim and discard any fat from drippings in roasting pan. Add minced chipotle and broth to onions in pan. Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously. Pour into a bowl. 7. Slice meat and offer chipotle-onion sauce to spoon over portions. Add salt and pepper to taste. Yield: 10 to 12 servin

Page 447

CURLIES NAVAJO

sheep intestine (the curly part) sheep stomach sheep fat grill Note: This recipe has Dine' (Navajo) origins. Clean well the intestines and stomach. Slice up the stomach. Get a bit of fat, a bit of stomach and twist the intestine around it. Place on a hot grill and cook till crispy (not burnt!). Yield: three - four

CURRIED MOOSE BURGERS

1

lb

ground moose

4

tablespoon

bacon drippings

1

small

can tomato sauce (6 ounces?)

2

large

onions, chopped

1/2

teaspoon

horseradish

1 1/2

teaspoon

curry powder

Shape the meat into patties. Fry in the cooking oil, over medium heat, until well browned on both sides. Stir in the remaining ingredients; cover and simmer for 5 minutes or until the meat is well done, turning the meat once. Serve the remaining sauce with the meat. From Native Indian Wild Game, Fish, & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

Page 448

CURRIED RABBIT

2

onions

1

apple

1

tablespoon

dripping

1

tablespoon

curry powder

2

cup

water

1/4

teaspoon

salt

1

tablespoon

1 1

raisins rabbit, skinned and gutted

tablespoon

1/2

flour lemon, juice of

Melt the dripping in a saucepan, chop the onions and and fry until brown. Meanwhile, peel, core and grate the apple and add to the onion. Mix the curry powder in the water, and add the salt. Pour this mixture into the pan with the onion and apple and bring to the boil. Chop the raisins and add with the jointed rabbit. Simmer gently for two hours. Ten minutes before serving, add the flour and lemon juice. Adapted from the "Green And Gold Cookery Book" 46th edition. typos by Greg mayman at no extra charge. From: Greg Mayman

Date: 04 Feb 97 National

Cooking Echo Ä Yield: 1 servings

DALL SHEEP

1

info file

Dall sheep range throughout the Mackenzie mountains and can weigh as much as 200 lbs. They are sedentary grazers that browse in Alpine meadows so the meat of younger animals is sweet and tender without marinading and can be treated as for domestic lamb or mutton. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller Yield: 1 servings

Page 449

DANA ANDREWS' RABBIT FRENCH CANADIAN STYLE

1

large

rabbit -- cut for frying

3

tablespoon

bacon drippings

2

large

onions -- cut fine

1

tablespoon

flour -- (1 to 2)

1

quart

burgundy or chablis

2

bay leaves

1

salt & pepper to taste

1

teaspoon

parsley -- chopped fine

1

giblets -- chopped fine

1

button mushrooms

In Dutch oven, saute onions in bacon drippings. Brown flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis), bay leaves, salt, pepper and parsley. Cover. Cook either on thestove or in the oven for 2 hours, or until rabbit is tender. From the recipe files of Carole Walberg Yield: 4 servings

DANDELION SALAD

1/2

c.

cream

1/4

butter

2

eggs paprika

1

tb

sugar

1

tsp.

salt

4

tb

vinegar

4

slices

bacon

1

c.

dandelions

pepper

Carefully wash and break up dandelion. Put into salad bowl. Cut up and fry bacon. Mix with dandelions. Put the butter and cream into saucepan and melt over low fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with warm cream mixture. Pour into skillet, cook over low heat stirring until dressing becomes thick. Pour over dandelions. Mix thoroughly.

Page 450

DAN'S SMOKEHOUSE JERKY - PART 1

1

venison

1

top round steak

1

turkey breast - brine

1

kiln dried medium salt

1

molasses (brer rabbit light

1

black and/or red pepper

Recipe by: Dan Sawyer The Meat: Generally, the lean scraps from most venison (elk, deer, caribou, antelope and moose) work very good. Bear is greasy(sorry Bear), as is pork Buffalo is similar to beef and makes good jerky. The best cut of beef that will yield the most usable lean meat is the top round. If you like turkey, use large bone in breasts and remove the bone. I haven't done reptiles, but what the hey, if that's your bag give it a shot. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines, it will become rancid and grow mold quickly. Cut the meat with the grain, into strips as big around as your thumb (3/4-1 square) and as long as possible. The Brine: This is a self brining method and works in two stages, dehydration and rehydration. The ingredients needed are: A kiln dried medium salt. Most feed stores have 50# bags for about $3. which will make about eight thousand pounds of jerky. Medium salt is about the size of sal that comes on a pretzel. Molasses. I use Brer Rabbit light or Grandma's. Brer Rabbit comes in pint bottles and have a small top that you can pour a nice 'string' from. Grandma's comes in a large mouth bottle and it's best if you transfer it to some sort of a squeeze top ketchup or pancake syrup bottle (1 pint =3D about 20# of meat). Black Pepper, medium grind or coarse - your choice. If you like it hot, use red pepper flakes instead, if you don't like pepper leave it out. This brine process goes easier and more quickly if you have a few extra happy hands joining in - the kids, the wife and myself usually make it a project and when it's done everyone gets to pa each other on the back. Since we're all together and helping each other, some interesting conversations usually surface. Anyway, you will need a flat bottom non-corrosive container and lid, a Tupperware storage bin, a plastic bus tray or a stainless steam table pan will work well. The size depends on the amount of meat and the room in your refer - the lids keep things out and are handy for stacking the containers. Salt the bottom of the pan evenly, making sure to get in the corners as well. This may not be as easy as it sounds. Put a few pounds of salt in a bowl, cup your fingers together and scoop out about a half a handful - not in your palm. Shake your hand back and forth across the top and about a foot above the top of the pan. As the salt starts to leave your hand, slowly open your fingers and let the salt run through evenly. Hand salting may require some practice. Practice salting the bottom of the pan until it becomes comfortable and the coverage is without gobs or streaks or voids. If this method becomes too frustrating, a shaker top jar works too - a mayonnaise

Page 451 jar with the metal lid poked full of holes by a 16 penny nail. The coverage amount should be between light coverage (barely covering) and full coverage (completely covering) - the only comparison I can think of, is sugar on a pie crust, or, sugar on your cereal. You don't want it too salty, so, one might consider their first batch of jerky experimental and take it from there. String the molasses. Same kinda deal as the salt, hold the bottle about a foot above the pan, start moving it from side to side and pour. When the molasses starts running try to get a 'string' about the size of a pencil lead and let it crisscross the pan bottom over the salt. Once the strings are even in one direction, change directions (perpendicular) and string evenly across again. Don't forget the corners. When it's done it will be an even grid about 1/2" square covering the pan bottom. Good luck... don't worry, 10-12 layers and you'll be able to sign your name with it. The pepper will vary as to individual taste. One note though, pepper almost doubles its intensity as it soaks and is easy to overpower the finished product. I would recommend that a light dusting would be sufficient for most people (about the way you would pepper a baked potato). Red pepper flakes, even more so. Again, hold the pepper can about a foot above, and dust it evenly - good, you remembered the corners. Layer the meat strips across the bottom of the pan one at a time. Starting on one side, place the strips next to each other without overlapping and with all of th strips running in the same direction. Work the meat across until the layer is complete, without voids. Pat the surface, edges and corners down smooth and flat. Salt, molasses and pepper the surface as was done to the bottom of the pan to start. The second layer of meat is done the same, but it is ran perpendicular to the first layer. Pat smooth, salt, molasses and pepper. Each additional layer is placed perpendicular t the layer before it. Continue layering the meat until it reaches to a level about 2" from the top of the pan. The last layer, or partial layer, gets the salt, molasses and pepper treatment as well. This brining method will cure the meat in two days. Place the pan in the refer, cover and let sit undisturbed for the first day (refrigeration is not necessary if prepared in a cool climate 35-45F). After about 24 hours the meat should be 'turned Continued in Part 2 From: Norm Corley Date: 10 Oct 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 1 servings

Page 452

DAVE'S VENISON SAUSAGE

8

lb

lean venison

1

lb

fat salt pork

1

lb

bacon; (streaky)

2

tablespoon

salt

1

tablespoon

thyme

1

tablespoon

summer savory

1

tablespoon

allspice

4

tablespoon

sugar

1

tablespoon

coriander

2

tablespoon

whole mustard seed

10

centiliter

garlic; crushed

4

tablespoon

cracked black pepper

1

teaspoon

saltpeter

2

cup

hard cider

Run the venison, bacon, and salt pork through a fine grind. Add seasonings and combine well. Pack into a tub or covered bowl and allow seasonings to combine for a day or two in the refrigerator. Stuff into hog casings, and hang to dry for a day or so before using. Dave Sacerdote From: Dave Sacerdote Date: 16 Jan 97 National Cooking Echo Ä Yield: 10 pounds

Page 453

DAY LILY BUDS (GOLDEN NEEDLES) JULIENNED PORK

3

tablespoon

sesame oil

1/2

lb

julienned pork

1/2

tablespoon

cornstarch

1 1/2

tablespoon

julienned green onion

1/2

teaspoon

ginger root, minced

1

tablespoon

soy sauce

1/2

teaspoon

salt

1/2

teaspoon

sugar

1/2

tablespoon

wine

1/4

lb

dried day lilies

Lily buds are dried and used as a complementary vegeta- ble. They are often used with oriental mushrooms. To use, soak them in boiling water for 10 minutes, then remove the hard stems. Store dried flowers in sealed jars. Bring sesame oil to a boil over high heat. Add pork dusted with cornstarch, onion and ginger. Fry, stirring constantly, for 3 minutes. Season with soy, salt, sugar and wine. Fry for 1 or 2 minutes, then add day lilies, stirring constantly for 2 more minutes, until day lilies have absorbed the flavor of the pork. Serve hot with rice. Serves 2. http://www.cook-books.com/for%20kids/105/34997.asp From: "Anne Granwell"
Page 454

DAY LILY CHICKEN SOUP

5

cup

chicken stock

1/2

cup

cooked, minced chicken

1 1/2

tablespoon

cubed salt pork

3/4

cup

diced potatoes

2

tablespoon

minced onion

3

tablespoon

minced celery

1/4

teaspoon

each ginger, salt, & pepper

2

tablespoon

flour

2

tablespoon

sherry

3

teaspoon

minced mushrooms

1

tablespoon

minced parsley

1

tablespoon

soy sauce

1 1/2

cup

chopped day lilies

Combine chicken stock, chicken, salt pork, potatoes, onion, celery, ginger, salt, and pepper. Cook 15-30 min. or until potatoes are tender. Add flour to sherry and add to soup. Add remaining ingredients and simmer 3-4 min. From: Benao Date: Wed, 18 Feb 2004 18:05:48 +0100 Yield: 4 servings

DAYLILY BUDS WITH ALMONDS

2

cup

daylily buds

1

tablespoon

peanut oil

1/3

cup

almond slivers

1

teaspoon

freshly grated ginger

1

tablespoon

rice wine vinegar

1

tablespoon

tamarind or soy sauce

1

tablespoon

water

2

cup

cooked brown rice

Steam daylily buds for 10-15 minutes, until tender. In a wok or heavy skillet, heat the oil over a high heat until very hot. Add the almond slivers, saute until browned. Quickly remove the almonds from the pan, set aside. Turn heat down to medium. Add grated ginger and cook 1 to 2 minutes. Add vinegar, tamarind, and water. Stir to mix. Toss in daylily buds. Serve over hot rice, topped with sauteed almonds. Serves 4. From: Brandy Mcdaniel
Page 455

DEER BACKSTRAP

1

whole venison backstrap

1/2

lb

bacon slices

1

tablespoon

salt

1

tablespoon

black pepper

1

teaspoon

garlic powder

An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good. Recipe By

: Misterbuck

From: Mastercook Mac

Date: Wed, 9 Oct 1996 17:49:36

0000 Yield: 3 servings

DEER CAMP ROAST

6

lb

venison roast

1/2

cup

vegetable oil

3

tablespoon

flour

1

can

2

(10.75-oz) cream of onion soup soup cans hot water

Braise venison equally in oil in large pan. Remove roast from pan. Add flour to oil in pan. Stir & brown to a medium brown. Place venison back in roux. Pour onion soup & water on top of roast. Cook in pressure cooker at 20 pounds pressure for 30 minutes. If meat has been frozen, cook an additional 45 minutes. Serves 10. TERRY GRIFFITH From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 10 servings

Page 456

DEER CASSEROLE

1

lb

3

large

1

venison; ground raw potatoes; up to 4, peeled and

1

sliced

10

oz

vegetable beef soup; (1

10

oz

can)

8

oz

1 1

cream of mushroom soup canned

small

onion; diced

1

pepper; to taste

1

garlic salt; to taste

Preheat oven to 325 degrees F. Place sliced potatoes in bottom of casserole dish. Break ground deer meat on potatoes. Add garlic salt, diced onion, pepper and soups. Cover and bake for one hour or until potatoes are done. Native American website by Mitchell and Nancy Deer with Horns, http://www.angelfire.com/ct/deerwhorns/. Mitchell is from the Lakota tribe. This recipe came from http://www.angelfire.com/ct/deerwhorns/deerrecipes.html. Formatted for Mastercook by K. Hudson Lipin, 10/04/98 Recipe by: Nancy Deer With Horns From: Kathy And Lloyd Lipin
Page 457

DEER FILET A'TOURNEDOS BRENNAN

4

deer filets of loin

2

tablespoon

butter

1

tablespoon

flour

1/2

cup

mushroom juice

1/4

cup

wine, red

1/4

teaspoon

worcestershire sauce

1/4

teaspoon

1 1 1/2

salt pepper, black, dash tomato, ripe large

cup

mushrooms, sliced

In a small saucepan melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, juice and seasonings. Cook until thickened. Meanwhile, season and grill filets to taste, rare or medium rare. Cut the tomato into four slices and grill. Arrange tomato slice on each filet and pour over mushroom sauce. USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done. Recipe date: 12/11/87 Yield: 1 servings

DEER HEART AND NOODLES

1 2

deer heart, trimmed & cubed cup

3

flour eggs

1/2

teaspoon

6

cup

1

salt boiling water with 1 tbls. salt

2

tablespoon

margarine

8

oz

noodles

Mix eggs with flour & salt gradually to form a ball of dough. Twist & knead 12 times. Cover dough ball with bowl for 20 to 60 minutes. Spread & roll dough until it is silver-dollar thin. Cut into 1-inch shapes. Drop into boiling water & simmer until tender, about 8 minutes. Drain all but one cup of water. Saute meat in margarine until done & add noodles & 1 cup of reserved water. Simmer for 45 minutes to 1 1/2 hours. Add water if needed. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings

Page 458

DEER HEART STEAK WITH VEGETABLE SIMMER

1

deer heart, fresh

1

salt

1

pepper

1

steak spice

1

garlic salt

1

beef bouillon cube or powder

1

rosemary

1

thyme

1

water

1 2

vegetable saute: large

onions (cut in lg pieces with layer; s seperated)

2

green peppers

3

stalks celery, sliced, thin and dia; gonally

1

carrot, sliced thin and diagonally

1

cup

broccoli head (in sm pieces)

1

can

mushrooms

Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. Yield: 4 servings

DEER HEART STEW

5

deer hearts

1

stick margarine

1

salt

1

black pepper

1

flour

1

water

Trim & cut hearts into quarters. Boil until tender in lightly salted water. Remove & cut into 1/2-inch cubes. Saute in butter. Add enough water to cover. Thicken with flour & add seasonings to taste, heavy on the black pepper. Simmer for 30 minutes & serve. E.F. 'SONNY' KALB From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Page 459

Yield: 6 servings

DEER JERKY #1

10

lb

non-fat; top round cull deer meat

6

oz

wine vinegar

1

teaspoon

garlic powder

6

tablespoon

chili powder

1/2

cup

salt

2

quart

very hot water

Slice meat into 2x4x1/4-inch pieces. Mix all other ingredients. Pour spice mixture over meat and soak for 3 to 4 days; drain. Place on a screen or hang by a string to dry for 3 to 4 days. Meat may also be smoked dry. Pepper to taste while still wet. CPT C.L. 'DUTCH' PULLMAN From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 1 servings

DEER JERKY MARINADE

3

lb

deer meat, thinly sliced

3/4

cup

wine, dry

1/3

cup

lemon juice

1/4

cup

onion, minced

1/4

cup

brown sugar

2

teaspoon

liquid smoke

1

teaspoon

seasoned salt

1/4

teaspoon

3

pepper bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. : Recipe date: 12/10/87 : From: Connie Robertson Format Recipes (Mailing List) Ä Yield: 1 servings

Date: 17 Dec 96 Meal-Master

Page 460

DEER JERKY MCDERMOTT

1

deer, sliced 1/8 thick

2

tablespoon

hickory smoked salt

1

tablespoon

garlic salt

2

tablespoon

monosodium glutamate

4

tablespoon

seasoned pepper

2/3

cup

soy sauce

1/3

cup

1

worcester sauce smoked tabasco sauce to taste

Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes. Yield: 1 servings

DEER LOAF

1

lb

ground venison

1/2

lb

pork sausage meat

6

teaspoon

chopped onion

1

green pepper; diced

1

clove garlic; peeled and

1

chopped

1

carrot; diced

2

cup

1

cup

1 2

celery; chopped stale white bread crumbs egg; slightly beaten

tablespoon

2

parsley; chopped tomatoes; peeled and

1

diced

1/2

cup

water

2

teaspoon

worcestershire sauce

Saute onion, pepper, and garlic. Combine venison and pork sausage with all ingredients except the last three. Shape into a meat loaf, place in roasting pan. Cover with tomatoes, water, and Worcestershire sauce. Bake for 1-1/2 hours in moderate (375F) oven. Recipe by: Old-Time New England Cookbook From: Cora Sipe Yield: 4 servings

Page 461

DEER MARINADE

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 1 servings

DEER MARINADE #1

2

cup

wine, claret or other red

2

cup

vinegar

1

teaspoon

1

worcestershire sauce bay leaf

2

cloves, whole

1

salt, pinch

4 cups of either wine or vinegar may be used in place of the combination. Marinade as short as two hours or up to 48 hours, depending on how you judge the tenderness and tastiness of your game. Save the marinade and use again or add to gravies and soups (sparingly). Hugg's Note: Hunt TROPHIES FOR THE POT (Spikes & Forkhorns). ADJUSTMENT: 12 crushed green peppercorns and a few black. Recipe date: 01/15/63 Yield: 1 servings

Page 462

DEER MARINADE #2

2

cup

2

cup

6

vinegar, white bay leaves

12 1

wine, dry

cloves, whole tablespoon

1

peppercorns, black, whole onion, large, sliced

Combine ingredients and place meat in a bowl. Pour marinade over meat and cover for from 2 hours to 48 hours (refrigerate if cooking is not planned same day). Turn meat several times. Save marinade as basting sauce, repeat use, gravy flavoring or soup additive. You should judge meat tenderness and flavor to decide how long to marinade. Hugg's Note: If meat is badly bloodied, add 2 Tbsp salt and increase vinegar by 1 C. Recipe date: 01/15/63 Yield: 1 servings

DEER MARINADE #3

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 Yield: 1 servings

Page 463

DEER MARINADE #4

1

wine, dry white, bottle

1

cup

1/2

cup

vinegar oil, any type

1

onion, large, sliced

2

carrots, large, sliced thin

4

shallots, chopped

3

parsley, chopped, sprigs

1

teaspoon

6 4 1/4

salt peppercorns, crushed juniper berries

teaspoon

thyme

Place cutup and chopped vegetables around meat in a large bowl. Pour mixed liquids over it. Oil rises to the top and retains flavor of marinade. Use for 2 hours to 48 hours, dependent on how you assess the tenderness and flavor of the meat. Retain marinade liquid for soup base, gravies or reuse later. Keep meat in refrigerator if not cooking the same day. OPTIONS: Omit juniper berries. Add rosemary or tarragon with or in place of thyme. Recipe date: 01/15/63 Yield: 1 servings

DEER MARINADE #5

1

lb

carrots, raw

1

lb

onions, yellow

1/2

lb

celery, incl. tops

8

cup

vinegar

4

cup

wine, red

1

tablespoon

3

parsley, chopped bay leaves

1

teaspoon

thyme

1

teaspoon

peppercorns, crushed

1

tablespoon

allspice, whole

1

teaspoon

salt

Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook so hot that vegetables become browned. Add remaining ingredients and boil then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use. Cover the meat completely if possible. If not, turn every 1/2 hour while in marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep meat in marinade for from 2 hours to 48 hours depending on your assessment of the tenderness and flavor of the deer. Refrigerate if more than 8 hours. Keep marinade, strained, for gravy or soup flavoring. Recipe date: 01/15/63 Yield: 1 servings

Page 464

DEER MARINADE II

2

cup

wine, claret or other red

2

cup

vinegar

1

teaspoon

worcestershire sauce

1

bay leaf

2

cloves, whole

1

salt, pinch

4 cups of either wine or vinegar may be used in place of the combination. Marinade as short as two hours or up to 48 hours, depending on how you judge the tenderness and tastiness of your game. Save the marinade and use again or add to gravies and soups (sparingly). Hugg's Note: Hunt TROPHIES FOR THE POT (Spikes & Forkhorns). ADJUSTMENT: 12 crushed green peppercorns and a few black. From: [email protected] (Owl) Yield: 1 servings

DEER MARINADE III

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 Yield: 1 servings

Page 465

DEER MARINADE IV

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. From: [email protected] (Owl) Yield: 1 servings

DEER MARINADE V

1

wine, dry white, bottle

1

cup

1/2

cup

1

vinegar oil, any type onion, large, sliced

2

carrots, large, sliced thin

4

shallots, chopped

3 1

parsley, chopped, sprigs teaspoon

salt

6

peppercorns, crushed

4

juniper berries

1/4

teaspoon

thyme

Place cutup and chopped vegetables around meat in a large bowl. Pour mixed liquids over it. Oil rises to the top and retains flavor of marinade. Use for 2 hours to 48 hours, dependent on how you assess the tenderness and flavor of the meat. Retain marinade liquid for soup base, gravies or reuse later. Keep meat in refrigerator if not cooking the same day. From: [email protected] (Owl) Yield: 1 servings

Page 466

DEER MEAT "POT STEW"

4

lb

lean venison

2

cup

seasoned flour

4

oz

butter

1

lb

1 1

cup

1

large

1

chopped onion green pepper; chopped (remove pith and seeds)

1

stock to cover

1

cup

4

medium

4 1

mushrooms; cleaned and sliced

red wine potatoes; cubed carrots; thickly sliced

can

whole-kernel corn

1

2 peeled, cored and sliced

1

apple (optional)

1

cup

chopped celery (optional)

Cut venison into 1" cubes and dredge them in flour. In a heavy kettle, melt butter and saute vegetables until golden. Remove the vegetables from the pot and add the meat, searing it on all sides. Add more butter, if necessary. Return the vegetables to the pot, and add enough beef stock (or canned bouillon) to almost cover the meat and vegetables. Let this simmer, covered, for about 2 hr. Add the rest of the ingredients and bring to a boil. Turn down the heat and simmer until the vegetables are done. You could also add the apples and/or celery. A dash of herbs always helps, but this recipe has the object of providing a tasty stew that retains the flavor of the venison without killing it. When the stew is about done, add more seasoning, if desired. http://www.ring.com/certifie/deerstew.htm From: [email protected] (Michael Loo) Yield: 1 servings

Page 467

DEER MEAT CHILI

4

lb

1/2

teaspoon

2

chili cut deer meat oil mdm chopped onions

1

3-4 stalks celery, chopped fine (op; tional)

1

chili powder to taste

1

cumin to taste

1

salt and pepper to taste

1

large

1

can tomato paste cooked rice

Brown meat in a well seasoned black cast iron Dutch oven. Remove all of the water in the meat. Add oil to meat and brown onions and celery. Season to taste with chili powder, cumin, salt, and pepper. Add tomato paste and cook until tender. Serve over rice. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

DEER PEMICAN (OGALALA SIOUX)

1

venison

Put clean dried meat in bread pan and roast; when ready, sprinkle some water on the roasted meat, cool, wrapp meat in a clean white cloth and pound until meat is real tender and flaky; add tallow grease, and sugar and raisins to taste. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 468

DEER ROAST

1

garlic for stuffing roast* (optiona; l) + 4 cloves garlic

4

lb

2

cup

deer roast red italian wine

2

bay leaves

1

jar pickling spices

2

large

onions, cut up in lg pieces

*MY NOTE: to stuff roast with garlic, cut a few slits on each side of the meat. Cut slivers from a garlic clove and plug into the slits in the meat. Stuff roast with garlic, if desired. Combine wine, bay leaves, pickling spice, onions and 4 cloves of garlic. Marinate roast in this mixture for 24 hours. Preheat oven to 350 degrees. Remove roast from marinade and place in baking pan. Add a small amount of cooking oil to pan. Strain marinade and baste meat as it bakes. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

DEER SAUCE

1/4

cup

marinade, strained

1

cup

jelly, strained

1

tablespoon

1 2

lemon juice ginger, powdered, pinch

tablespoon

whiskey, scotch/bourbon

Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use. Hugg's Note: Muscadine jelly is the very best with deer. Recipe date: 01/15/63 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 1 servings

Page 469

DEER SAUCE #1

1/2

cup

jelly, currant or grape

4

tablespoon

butter

1/2

teaspoon

dried herbs

Melt and blend in a sauce pan; serving in a gravy boat for individual use. Pick your favorite herbs, usually aromatic ones such as sage, cloves or allspice. Suggestions: USE muscadine jelly, a perfect taste to compliment deer. Recipe date: 01/15/87 Yield: 1 servings

DEER SAUCE #2

1/4

cup

marinade, strained

1

cup

jelly, strained

1

tablespoon

lemon juice

1 2

ginger, powdered, pinch tablespoon

whiskey, scotch/bourbon

Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use. Hugg's Note: Muscadine jelly is the very best with deer. Recipe date: 01/15/63 Yield: 1 servings

Page 470

DEER SAUSAGE

----YIELD: 1 BATCH---10

lb

deer meat, lean

10

lb

pork, fresh, lean

3

oz

; water

1

oz

pepper, black

3/4

oz

ginger, ground

1 1/4

oz

nutmeg

1/2

oz

allspice

1/2

oz

paprika

2

teaspoon

garlic powder

12

oz

salt

1/2

lb

dried milk

2 1/2

teaspoon

liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage is done. Recipe date: 12/12/87 Submitted By LEAN AND LUSCIOUS MISTYPED BY CAROLYN SHAW On 01-15-95 Yield: 3 servings

DEER SAUSAGE (WILDGAME 2)

2

lb

bacon, smoked, unsliced

5

lb

venison, lean

1

tablespoon

sage, rubbed

1

tablespoon

smoked salt

Grind meats, blending together thoroughly with salt and sage. Smoke in links or cook in patties in a pan. Recipe date: 01/15/63 From : Sallie Krebs Yield: 1 servings

Page 471

DEER SAUSAGE I

10

lb

deer meat, lean

10

lb

pork, fresh, lean

3

oz

water

1

oz

pepper, black

3/4

oz

ginger, ground

1 1/4

oz

nutmeg

1/2

oz

allspice

1/2

oz

paprika

2

teaspoon

garlic powder

12

oz

salt

1/2

lb

dried milk

2 1/2

teaspoon

liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 Yield: 2 servings

DEER SAUSAGE II

2

lb

bacon, smoked, unsliced

5

lb

deer meat, lean

1

tablespoon

sage, rubbed

1

tablespoon

smoked salt

Grind meats, blending together thoroughly with salt and sage. Smoke in links or cook in patties in a pan. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 Yield: 2 servings

Page 472

DEER SAUSAGE PEPERONE

----YIELD: 1 BATCH---5

lb

deer, ground

5

lb

pork butt, ground

1

lb

pork fat, ground

2 1/2

oz

sausage seasoning ----SEASONING: DANDEE SEASONIN----

Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds of meat used. IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage. Makes a very lean sausage which needs water to cook. Recipe date: 01/16/88 Submitted By LEAN AND LUSCIOUS MISTYPED BY CAROLYN SHAW Yield: 78 servings

DEER SAUSAGE PEPPERONI

5

lb

deer, ground

5

lb

pork butt, ground

1

lb

pork fat, ground

2 1/2

oz

sausage seasoning

SEASONING: I use a commercially prepared sausage seasoning such as Dan-Dee Seasoning Metairie Louisiana Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic Ziploc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds of meat used. IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage. Makes a very lean sausage which needs water to cook. From: [email protected] (Tonya Mc Yield: 1 servings

Page 473

DEER'S TONGUE OR WILD VANILLA

1

liatris odoratissima

1

trilissia odorata

1

family: orchidaceae

1

vanilla leaf

1

wild vanilla

Part Used---Leaves. Habitat---North America: cultivated in England. Description---Herbaceous perennial plant, composite distinguished by a naked receptacle, oblong, imbricated, involucre, and a feathery pappus, fleshy basal leaves obolanceolate, terminating in a flattened stalk. Leaves of stem clasping at base. The leaves are used to flavour tobacco. Their perfume is largely due to Coumarin, which can be seen in crystals on the upper side of the smooth spatulate leaves. Most of the species are used medicinally. ---Medicinal Action and Uses---Demulcent, febrifuge, diaphoretic. Other Species--- Liatris spicata has a warm bitterish taste and used as a local application for sore throat in the treatment of gonorrhoea. L. squarrosa, called 'the rattlesnake' because the roots are used to cure rattlesnake bite, a handsome plant with very long narrow leaves, and large heads of lovely purple flowers. L. scariosa also used for snake-bite and recognized by the involucral scales which are margined with purple From: Michael Porter <michael_porter@se Yield: 4 servings

Page 474

DELAWARE INDIAN DEER LIVER WITH ONIONS

1

venison liver, sliced

3

cup

water

4

tablespoon

flour

1/2

teaspoon

salt

1/2

cup

dry red wine

1/4

teaspoon

pepper

4

tablespoon

bacon fat

2

cup

wild onions, sliced

1

can mushroom soup

1

can water

Trim and wash the liver and slice into 1/4" slices. Pour half of the boiling water over the slices, drain and pat dry. Reepat. On a platter, mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 475

DELUXE CAMP CHILI WITH JERKY

6

oz

jerky

3

tablespoon

oil

1

teaspoon

whole cumin seed

4

tablespoon

chili powder

1

teaspoon

onion flakes

1

teaspoon

oregano

1/2

teaspoon

cumin (powdered)

1/4

teaspoon

garlic powder

1

water as needed

1

flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently. Recipe by: Yield: 1 servings

DEPRESSION ERA FRIED RABBIT

1

rabbit

1

salt and pepper

1

flour

1

tablespoon

butter

1

tablespoon

lard

Cut the rabbit into pieces and rinse quickly in cold water (do not soak). Season the meat, roll in flour to cover. have the fats very hot in the skillet, put in rabbit. Cover and let the rabbit get very done before browning the other side. A rabbit fried in this way will smell almost as nice as it tastes. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 From: Dave Drum Date: 05 Feb 98 Yield: 1 servings

Page 476

DESCRIPTION OF COOKING TERMS 10

1

remoulade a mayonnaise-based

1

sauce with added mustard,

1

gherkins, capers and

1

herbs, to accompany cold

1

meats, fish and shellfish

1

dishes, and traditionally

1

celeriac

1

render to melt solid meat

1

fats slowly in the oven.

1

rest (pastry) set aside to

1

allow the gluten to contract

1

and lessen the

1

chance of shrinkage during

1

the baking process.

1

rillettes meats, such as

1

pork, rabbit and goose,

1

cooked gently in lard until

1

the meat falls apart. the

1

meat is then shredded, mixed

1

with the rendered fat

1

and put into small stones

1

jars or pots. rilletes are

1

served at room

1

temperature

1

rissoto a classic italian

1

dish of rice tossed in olive

1

oil or butter with

1

added for the flavour-base.

1

it is cooked slowly, stirred

1

constantly until all

1

the stock is absorbed.

1

robust a gutsy, mouth

1

filling wine.

1

rouille 'rust, a thick sauce

1

from the south of france.

1

red chillies are

1

pounded with garlic and

1

bread then blended with

1

olive oil and stock.

1

served with fish soups.

1

rouget red mullet, also

1

known as barbounia.

1

roulade a preparation which

1

is spread or stuffed with

1

another element,

1

then rolled. it can be

1

savoury, such as meat and

1

fish, or sweet like a

1

swiss roll filled with cream

1

roux a cooked mixture of

1

equal parts butter and flour

1

used as a base to

Page 477 1

thicken sauces.

1

sambal the collective name

1

for the side dishes and

1

condiments accompanying

1

south-east asian meals.

1

bon appetit - exec.chef

1

magnus johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 onion, then stock and seafood, vegetables, meat, cheese or other ingredients Yield: 4 servings

DEVILED MOOSEBURGER OR MOOSE HAMBURGER

1

lb

ground moosemeat or beef

1/2

cup

chili sauce

1 1/2

teaspoon

prepared mustard

1

teaspoon

minced onion

1 1/2

teaspoon

horseradish

1

teaspoon

salt

1 1/2

teaspoon

worcestershire sauce

1

single

speck of sale

Toast slices of white bread on one side. Spread untoasted side with beef mixture and broil 6 minutes or until nicely browned. Makes 3 hamburgers. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 19:31:09 ~0800 Yield: 1 servings

Page 478

DONALD KEEN'S VENISON IN CASSEROLE

2

lb

1

vension red wine or watered vinegar

2

tablespoon

olive oil

2

tablespoon

sherry (optional)

2

tablespoon

butter

1

teaspoon

salt

1

teaspoon

chopped onion

1

pinch

cayenne

1/4

teaspoon

pepper

1

tablespoon

chopped parsley

4

tablespoon

1

flour or sufficient to thicken gravy

1 1/2

pint

1

small

1

stock (bouillon cubes) can mushrooms or 1 pint fresh, chopped

Soak venison in red wine or weak vinegar overnight. Brown cubed venison in skillet in olive oil and butter. Mix flour into 1/2 cup stock and add to remaining stock, mushrooms, onion and seasoning in skillet. Cover and let simmer 1 hour or until tender. Add sherry before serving. From "Don's Spicy Kitchen." Donald Keen (USN Retired) Contact me at: [email protected] Posting in alt.cake and rec.food.cooking My ICQ number 3198023 From: "Drkeen" Yield: 4 servings

Page 479

DON'S RATTLESNAKE STEW

2

lb

2

rattlesnake meat boned onions medium chopped coarse

1/2

cup

celery chopped

2

cup

stewed tomatos

2

cup

potatos cubed 1

1/2

cup

sauterne wine salt to taste

1

tablespoon

soy sauce

1/4

teaspoon

2

dill freshly snipped bay leaves

1

quart

chicken broth

1/2

cup

flour

2

tablespoon

peanut oil

Dredge the snake meat in the flour. Heat the peanut oil in a heavy skillet on med. high heat. Fry the snake meat until lightly browned. Remove from skillet and drain. Bring chicken broth to a boil. Add vegetables, add soy sauce, add wine, and then add the snakemeat. Lower heat and simmer for 1 hour. Stir frequently. Serve hot. Origin: Issac Jefferson, Perry-Florida, circa 1991 Submitted By DON HOUSTON Yield: 3 quarts

Page 480

DON'S VENISON CHILI*

4

lb

boneless, cubed venison

3

tablespoon

bacon grease

5

tablespoon

ground cumin

5

garlic cloves minced

1 1/2

cans of beer [*not lite]

1/2

teaspoon

6 1/2

cayenne pepper japenos fresh & whole

teaspoon

2

sa jalapenos seeded & chopped

3

tablespoon

1/2

cup

2

soy sauce chopped green bell pepper onions chopped

8

oz

can tomato sauce

2

cup

stewed tomatos

2

tablespoon

masa harina

1

oz

jack daniels whiskey

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts. Enjoy! Yield: 6 servings

Page 481

DORMOUSE, APICIUS STYLE

1

medium

1

dormouse, about 6 oz, cleaned, skinned

1

s&p

2

tablespoon

clarified butter

1

teaspoon

honey

2

tablespoon

dry red wine

1

dash

asafoetida (hing powder)

1

dash

1

garum (substitute 1 t nuoc mam)

2

thyme sprigs

1

tablespoon

honey

1

teaspoon

poppy seeds, toasted

The dormouse should be plump. Season it with salt and pepper and butterfly it. Heat the butter until it is almost smoking. Brown the dormouse well on both sides. Meanwhile, mix the honey, wine, asafoetida powder, and garum. Remove the dormouse from the pan and set it aside on a warm plate. Deglaze the pan with the liquid mixture and add the thyme sprigs. If the juices of the dormouse run pink, return the dormouse and its juices to the pan to cook fully. Dormouse should be cooked medium to medium-well. Remove the dormouse to the warm plate. Pour the deglazing juices around the dormouse. Spread a little honey on the dormouse and strew with poppy seeds. From: [email protected] (Michael Loo) Yield: 1 servings

Page 482

DOVE AND SAUSAGE GUMBO

15

dove breasts

1

10-3/4 ounce can consomme

1

beef-flavored bouillon cube

1/2

cup

vegetable oil

1/2

cup

all-purpose flour

1 1/2

cup

2

onion; finely chopped stalks celery; finely chopped

2

tablespoon

2

centiliter

1

worcestershire sauce garlic; minced to 2 bay leaves

1/2

teaspoon

dried whole basil

1/4

teaspoon

poultry seasoning

1/4

teaspoon

freshly ground pepper

1/8

teaspoon

ground red pepper

1/8

teaspoon

ground allspice

1/8

teaspoon

ground cloves

3/4

lb

smoked sausage; cut into 1/4 slices

1/4

cup

dry red wine

1/8

teaspoon

1

hot sauce hot cooked rice

: Place dove breasts in Dutch oven, and cover with water. Boil about 10 minutes. Cool and remove meat from bones. Reserve cooking liquid in Dutch oven, adding water if necessary to make 2-1/4 cups liquid. Set meat aside. : Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube is dissolved. : Brown dove in hot oil in a large skillet; drain well. Pour off all but 1/4 cup oil. Add flour to reserved oil; cook over medium heat, stirring constantly until roux is the color of a copper penny (about 10 to 15 minutes). : Gradually add about 1-1/2 cups of consomme mixture to roux; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in onion and celery, and cook about 5 minutes or until vegetables are tender. Add roux mixture to remaining consomme mixture, and stir well. Stir in Worcestershire sauce and seasonings. : Brown sausage, and drain well. Stir sausage and dove into roux mixture; simmer 1-1/2 hours, stirring occasionally. Add wine and hot sauce; stir well. Remove bay leaves, and serve gumbo over hot rice. Yield: about 1-3/4 quarts. From Warren S. Martin of Alabama in September 1981 "Southern Living" Typos by Jeff Pruett Yield: 2 quarts +/-

Page 483

DOVE AU VIN

1

cup

all-purpose flour

1

teaspoon

salt

1

teaspoon

12

pepper doves; dressed

1/3

cup

butter

1

cup

celery; chopped

1

cup

onion; chopped

1

small

green bell pepper; chopped

10 1/2

oz

can beef consomme

1/2

cup

1

dry red wine hot cooked noodles or rice

Combine flour, salt and pepper in a large zip-top plastic bag. Add doves, a few at a time; seal and shake to coat. Melt butter in a large nonstick skillet over medium-high heat; add doves, and cook until browned, turning once. Place doves in a lightly greased 13" x 9" x 2" baking dish. Sprinkle celery, onion, and bell pepper evenly over doves; add consomme. Cover with aluminum foil. Bake at 350oF for 1-1/2 hours. Pour wine over doves, and bake, covered, 30 additional minutes. Serve with noodles or rice. Yield: 6 servings. Just Game Recipes is located at www.justgamerecipes.com MM Format by Dave Drum - 12 September 2003 Uncle Dirty Dave's Kitchen From: Dave Drum Yield: 6 servings

Date: 09-12-03

Page 484

DOVE AU VIN - SL 11/95

1

cup

all-purpose flour

1

teaspoon

salt

1

teaspoon

12

pepper doves; dressed

1/3

cup

butter or margarine

1

cup

celery; chopped

1

cup

onion; chopped

1

small

green bell pepper; chopped

10 1/2

oz

can beef consomme

1/2

cup

1

dry red wine ; hot cooked noodles or ric

: Combine flour, salt and pepper in a large zip-top plastic bag. Add doves, a few at a time; seal and shake to coat. : Melt butter in a large nonstick skillet over medium-high heat; add doves, and cook until browned, turning once. : Place doves in a lightly greased 13" x 9" x 2" baking dish. Sprinkle celery, onion, and bell pepper evenly over doves; add consomme. Cover with aluminum foil. : Bake at 350F for 1-1/2 hours. Pour wine over doves, and bake, covered, 30 additional minutes. Serve with noodles or rice. Yield: 6 servings. November, 1995 "Southern Living" Typos by Jeff Pruett Yield: 6 servings

DOVE BREASTS IN WINE

12

dove breasts

1

flour

1

salt and pepper

1

oil

2

tablespoon

bacon drippings

1/4

cup

sherry

Combine flour, salt and pepper. Dredge dove breasts with mixture. Fill skillet about 1/4 inch deep with oil and drippings; Brown doves on both sides, then add sherry and simmer about 5 minutes. JOHN BURKS MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 485

DOVE CREOLE

1

dozen doves

1

seasoned flour

1

bacon drippings

1

tablespoon

paprika

4

tablespoon

chopped onions

1

cup

2

boiling water bouillon cubes

3

whole cloves

1

bay leaf

1/2

cup

red wine

1

cup

sour cream

1

can

(4-oz) mushrooms; sliced thin

2

tablespoon

flour

1

water

Dredge doves in seasoned flour and brown in bacon drippings. Sprinkle with paprika as they fry. Remove doves. Fry onions until transparent. Add boiling water in which bouillon cubes have been dissolved. Add cloves, bay leaf and wine. Return doves to pan. Simmer covered for 45 minutes. Add sour cream, mushrooms and one-half the mushroom juice. Simmer 30 minues. Remove doves and thicken liquid with 2 tablespoons flour dissolved in a little water to make gravy (gravy may already be thick enough without adding the flour). From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

Page 486

DOVE PIE

6

dove or quail breasts

1

pie crust

1

medium

1/2

large

1

onions; chopped green bell pepper chopped

6

medium

fresh mushrooms; sliced

5

tablespoon

bacon fat or cooking oil

4

tablespoon

flour

1/4

cup

red wine

1/2

teaspoon

garlic salt

1/2

teaspoon

seasoned salt

1

teaspoon

lemon pepper

Boil dove or quail in enough water to cover. Don't let boil down. Done when meat comes off the bone easily. Remove doves; reserve liquid. Saute onions and pepper in fat/oil. Remove from drippings. Make roux with flour and drippings. Add onions and pepper back to roux. Bring reserved liquid to boil, mix in roux, onions, peppers. Add mushrooms, dove/quail meat, wine, and seasonings. Simmer 30 minutes. Fill pie shell. Make top. Bake per instructions for closed pie. Recipe by: Clyde McAuliffe Yield: 1 servings

DOVES BROILED IN BACON

24 1

dove breasts cup

1 1/2

dry white wine bottle (8-oz) italian dressing

lb

bacon

Parboil doves about 20 minutes. Drain and debone. Marinate doves in wine and dressing for 4 hours. Wrap each breast in 1/2 strip bacon. Place on charcoal grill and brown (or broil in oven). MRS BILL MCDONALD (MICKIE) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 8 servings

Page 487

DOVES IN WINE SAUCE #1

1/2

cup

chopped onion

2

slice

slices bacon; diced

1/2

cup

mushrooms

2

sticks butter

1

salt and pepper

24

dove breasts

3

tablespoon

flour

1

cup

white wine

2

cup

chicken broth

1/4

teaspoon

tarragon

1/4

teaspoon

basil

1/4

teaspoon

chervil

Saute onion, bacon and mushrooms in 2 tablespoons butter until slightly brown. Set aside. In skillet, brown doves in remaining butter. (Add more butter if necessary.) Remove doves. Add flour to butter and stir until smooth. Add wine, broth and seasonings; stir until thick. Combine with onion mixture. Place doves in large casserole; pour on sauce. Bake at 350 for 30 minutes or until done. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 8 servings

Page 488

DOVES WITH APPLE DRESSING - SLC

12

doves; cleaned

1/2

teaspoon

salt

1/4

teaspoon

pepper

1/2

cup

; water

1/3

cup

butter or margarine

2

tablespoon

lemon juice

1

tablespoon

all-purpose flour

1/2

cup

; water

1/2

teaspoon

beef-flavored bouillon granules

3

cup

crumbled cornbread

2

cup

cooking apples; peeled and chopped

1/2

cup

celery; chopped

1

small

onion; chopped

1/4

cup

butter or margarine; melted

1/2

teaspoon

salt

1/2

teaspoon

poultry seasoning

1/2

cup

----APPLE DRESSING----

1

milk egg; slightly beaten

: Place doves in a large skilet. Sprinkle salt and pepper over doves. Pour 1/2 cup water into skillet. Cover and cook over medium heat 20 minutes. Remove cover, and continue cooking until most of water is gone. : Add butter and lemon juice to doves. Cook doves, turning occasionally, until browned. Remove doves, and set aside. : Add flour to drippings in skillet; cook over low heat until lightly browned; stirring occasionally. Add 1/2 cup water and bouillon granules; cook over medium heat, stirring constantly, until thickened. Arrange 2 doves over each square of Apple Dressing, and spoon gravy over top. Yield: 6 servings. Apple Dressing: : Combine all ingredients. Spoon into a lightly greased 8-inch square pan. Bake at 375 degrees F for 30 minutes. Cut into 6 squares. _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Yield: 6 servings

Page 489

DOWN-ON-THE-RANCH VENISON POT ROAST

1

medium

onion; chunked

1

tablespoon

prepared yellow mustard

1

tablespoon

worcestershire sauce

1

tablespoon

4

brown sugar cloves garlic; minced

1

teaspoon

kosher salt

1

teaspoon

fresh ground black pepper

1/4

cup

canola oil

3

lb

venison chuck roast

Mop Sause (optional) 1 cup beef stock or beer 1/2 cup

water cup cider vinegar 1/4 cup canola oil

preferably or corn oil 1 can (14.5oz) whole tomatoes with juice 1 tablespoon prepared yellow mustard 1 tablespoon worcestershire sauce The night before you plan to barbecue, combine the paste ingredients in a food processor or blender until the onion is finely chopped and a thick puree forms. Slather the paste over the venison. Transfer the venison to a large plastic bag and refrigerate it overnight. Befor you begian to barbecue, take the roast from the refrigerator and let it sit, covered, at room temperature for 45 minutes. Prepare the smoker for barbecuing, bring the temperature to 200 F to 220 F. If you plan to baste the meat, stir together the mop ingredients in a small saucepan and warm over low heat. Never baste with a cold sauce as it reduces the temperature of the meat. Transfer the roast to the smoker and cook for 3 hours, mopping every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. Place the roast on a large sheet of heavy-duty aluminum foil and pour the tomatoes over the meat. Spoon the mustard and worcestershire sauce over the tomatoes. Seal the foil tightly and continue cooking the roast for about 2 more hours, until the meat is falling-apart tender. Remove the roast from the smokerand let it sit at room temperature for 10 minutes befor serving. Recipe by: Jamison and Jamison - "Smoke & Spice" Yield: 1 servings

Page 490

DRESSING BEAVER

1

text file

If the pelt is to be prepared for the market, care should be taken in skinning the animal. Lay the beaver on its back and cut the legs off at the first joint. Then, with a sharp knife, slit the peltstarting at the lower lip. Insert the knife in this slit and with the sharp edge up cut the pelt in a straight line down thew chest and belly to the vent. Work out from this centre line cut and with short strokes seperate the skin from the flesh. Carefully pull the legs through the skin leaving four round holes in the pelt. Cut off the tail where it meets the fur. Skin carefully around the eyes and cut off the ears close to the skull. Finish removing the pelt taking as little flesh and fat as possible, then lay it on a flat surface fur side down and sponge off all the blood marks with lukewarm water. Beaver meat is dark red, fine grained, moist and tender and when properly prepared similar to roast pork. Cut the head off and eviscerate: make a cut through the thin layer of meat from the breast bone to the vent, encircling the vent and being careful not to pierce the intestines. Lay the body cavity open and remove the viscera by grasping above the stomach and pulling down and out from the cavity. Carefully cut out the musk glands from under the skin on the inside of the legs and be sure to remove the castor gland under the belly near the tail. Trim off all the fat and wash the carcass thoroughly with warm salted water. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller Yield: 1 servings

Page 491

DRIED BEEF OR ELK

1

round steak

1

pint

molasses

1

tablespoon

salt petre

1

quart

salt

This is an Old Time recipe Round Steak cut in pieces about the size of a 2 qt jar Mix and rub each piece with this lard presevative. Pack in crock jar and put a plate and weight on it and it will draw its own juice. Turn eack week for 6 weeks. Put top pieces on bottom as you turn them: take out and put heavy cord on one end and hang up and smoke for 1 day or at least several hours. Can go without smoke if you wish. Hang to dry for a short while and then slice. This makes enough for about a 2 to 3 gallon crockful. (This is set in a cool area doesn't really need to be refrigerated just kept cool--basement) Now for the way I did it the last time. I put the meat in Ziploc bags instead of a crock and let it set in the refrigerator. This worked. From: Lowell / Connie TenClay Yield: 1 servings

DRIED CORN SOUP

1

ear

dried blue and white or other corn,; removed from the cob

7

cups

water

1

(2'x1')

strip fat back, sliced

5

oz.

dried beef (or venison)

1/8

teaspoon

fresh ground pepper

1. Soak the corn in 2 cups water for 48 hours. 2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft. 3. Mix in the dried beef and pepper, and simmer, stirring, for 10 minutes more. Serve hot.

Page 492

DUCK

2 2

wild ducks tablespoon

1

vinegar salt and pepper

1

large

onion; chopped

1

medium

bell pepper; chopped

1/3

cup

celery; chopped

Sprinkle vinegar on inside and outside of duck, let sit 5 minutes. Season with salt and pepper. Slit breast of ducks and stuff with mixture of onions and bell pepper. Use remaining onions and bell pepper mixture along with celery to stuff duck cavity. Bake at 400 for 2 hours, covered. Uncover and bake for 15 minutes or until ducks are brown. As soon as ducks are done, remove onion mixture from cavity and stuff with favorite rice dressing. Serve ducks on platter with extra dressing and garnish with tomatoes and parsley. Festival: Gueydan Duck Festival; August 25-28, 1995. Recipe by: Cajun Country Recipes Yield: 4 servings

DUCK A LA KEMP

1

ducks

1

butter

1

salt and pepper

1

sherry

1

ground red pepper

1

garlic cloves

On inside and outside duck, rub with butter; salt and pepper; pour small amount sherry. Brown in butter. Sprinkle inside and outside with red pepper. Add 2-4 garlic cloves. Place in large pot, breast up; cover 3/4 with water. Cover and simmer 3-4 hours. Allow 1 duck per 2 persons. MRS BIGELOW ROBINSON (JUDY) LITTLE ROCK, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 493

DUCK A LA ORANGE GRILLED VERSION

3

wild duck breast or a med

1

sized duck

1 1/2

teaspoon

1 1/2 1 1/2

garlic powder onion powder

teaspoon

pepper

3

lemon halfs

3

orange halfs

1/4

cup

1/4

cup

1

butter frozen concentrate thawed and undiluted orange juice

1/4

cup

finely packed brown sugar

1

tablespoon

grated orange zest

Place eash duck or duck on a large sheet of heavy duty aluminim foil sprinkle each with 1/2 tsp garlic powder and onion powder and pepper. Squeeze juice of half lemon and orange over them. Place remaining lemon and orange halves inside duck cavities. Wrap tightly with severel layers of foil. Cook covered with grill lid over med hot coals (350- 400) 40 mins or until meat thermometer inserted in thickest part of duck registers 18o. Combine butter and remaining ingredients in a saucepan. Cook over med heat stirring constantly until thickened. Serve over duck. Now you can do this in a roasting pan in oven at same temp about 350 for 40 mins also in the foil. From: Lisa Wilson Date: 16 Dec 96 National Cooking Echo Ä Yield: 6 servings

Page 494

DUCK A L'AMATA

2

wild ducks (average 2 pounds each); (up to)

1

cup

water

1/2

cup

vinegar

4

tablespoon

curry powder

3

teaspoon

garlic powder

2

teaspoon

tumeric

1 1/2

teaspoon

1

tabasco apple ----BASTING SAUCE----

1

cup

honey

1/2

cup

orange juice

1/2

cup

lemon juice

3

tablespoon

curry powder

Soak ducks in cold water with 1/2 cup vinegar for 2 or 3 hours. Remove and pat dry with a towel. Rub the ducks inside and out with the next 4 ingredients. Slice apple in small pieces and place in cavity of ducks. Place in roasting pan with approximately 1/2 to 1 cup water and cover with foil. Bake at 350ø until tender (about 1 to 1-1/2 hours). To make basting sauce, combine honey, orange juice, lemon juice and curry powder. Remove foil, carve ducks and cover with basting sauce. Return to oven and bake, uncovered, until glaze thickens (about 1 hour). Serve on a bed of white rice and garnish with chutney. Yield: 4 to 6 servings. AMATA SMITH (MRS. C. AUBREY) From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 495

DUCK CASSEROLE

3

cup

boiled diced duck

1/2

cup

butter

1/2

cup

chopped onion

1/4

cup

flour

1

can

(6-oz) mushrooms

1 1/2

cup

cream -or-

1

can

(10.75-oz) cream of mushroom soup

1 1/2

cup

duck broth

1

can

(8-oz) water chestnuts; sliced thin

1

tablespoon

parsley

1 1/2

teaspoon

salt

1/4

teaspoon

pepper

1

pkg

wild rice; long grain

Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms and broth, stir. Add all other ingredients; pour into casserole and bake covered, at 350 for 25 minutes. MRS MALLOYD MOORE (EDNA) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

Page 496

DUCK ELEGANTE

2

ducks; quartered

1/2

cup

oil

16

small

white onions; peeled

1

cup

sliced celery

1

cup

white wine

1

cup

8

chicken broth mushrooms

1 1/2

teaspoon

cornstarch

1/4

cup

water

Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In large Dutch oven, saute onions in 2 tablespoons oil for 5 minutes. Add celery, ducks and salt. Saute 6 minutes. Add wine and broth. Simmer, covered, 1 hour or until tender. In skillet, saute mushrooms in 2 tablespoons oil for 5 minutes. Remove ducks. Combine cornstarch and water; stir into gravy in Dutch oven until thick. Add mushrooms. Serve with ducks. MRS BIGELOW ROBINSON (JUDY) LITTLE ROCK, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

DUCK GREASE BANNOCK

info My mother used to skim off the fat from duck soup and keep it in a jar. When she had enough, she would bake bannock with the duck grease. The taste was soooo delicious and the hot bannock round would disappear within minutes!

Page 497

DUCK GUMBO #1

2 3

mallard ducks quart

1 1/2

water stick butter or margarine

1

cup

flour

1

small

stalk celery; chopped

3

cloves garlic; chopped

4

medium

onions; chopped

1

can

(6-oz) tomato paste

2

teaspoon

msg

1

teaspoon

oregano

2

tablespoon

each: salt & dried parsley

2

can

(no. 2) tomatoes

1

teaspoon

thyme

1

tablespoon

black pepper

1/2

teaspoon

red pepper

2

tablespoon

gumbo file

Place ducks in stewing pan with water & cook until tender. Take meat off bone. Save water ducks were cooked in. In skillet, melt butter & blend in flour; brown slowly to make roux. Strain 2 quarts broth from ducks. Add roux & mix well. Add all other ingredients except gumbo file in a larger pot with duck meat & broth & simmer about 3 hours, stirring often. Add gumbo file just before serving. Serve over a mound of long-grain & wild rice mixture. This is enough for 8-10 hungry people. LOUISE CREMEEN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 8 servings

Page 498

DUCK GUMBO #2

1 1/2

cup

flour

1 3/4

cup

cooking oil

1 1/2

cup

chopped onion

1

cup

chopped celery

1/2

cup

chopped green pepper

1

gal

on water

4

large

wild ducks

2 1/2

tablespoon

salt

1

teaspoon

black pepper

1/2

teaspoon

1 1

red pepper hot sauce to taste

lb

smoked sausage; sliced

1

gumbo file powder

1

green onion tops; chopped

Cut ducks in serving pieces & brown in oil. Set aside. Mix flour & oil in deep, heavy pot. Turn on heat. Cook until dark brown, stirring constantly over medium heat. When roux is ready, remove pot from heat & add onion, celery & pepper, stirring well. Add water, a little at a time, stirring well. Water should be as near temperature of roux as possible so as not to curdle the roux. When all the water has been added, return pot to the fire. Add duck, salt, peppers & hot sauce. Simmer 3 hours. Add sausage last hour. Season to taste again. Serve gumbo over cooked rice in large individual serving bowls. Top with gumbo file powder & chopped green onion tops. NANCY B. HOWE From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 12 servings

Page 499

DUCK JAMBALAYA

1

duck, medium

1

salt and red pepper

3

tablespoon

oil

2

onions, large, chopped

3

celery stalks, chopped

1

garlic clove, chopped

1/4

bell pepper, chopped

4

tablespoon

parsley, chopped

2

cup

uncooked rice, washed

1 1/2

cup

water

2

tablespoon

salt

Cut wildgame into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace wildgame in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Yield: 1 servings

DUCK MICHAEL GELMAN

1

duckling

1

salt and pepper

1/2

cup

orange marmalade

1

cup

frozen orange juice concent

2

can

sweet cherries w/syrup -- 8 oz

1/2

cup

red wine

3

tablespoon

brown sugar

2

tablespoon

cornstarch

Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee. Recipe By

:

Yield: 1 servings

Page 500

DUCK MIRAMONTE

----DUCK---4 2

breasts, duck oz

butter

1

watercress

1

salt

1

pepper ----WINE SAUCE----

6

oz

5

butter shallots, chopped

1

teaspoon

peppercorns, cracked

5

oz

cepes, dry,

2

cup

wine, cabernet sauvignon

1 1/2

cup

stock, duck, jellied ** or

1 1/2

cup

demi-glaze, duck **

2

medium

tomatoes, seeded, chopped - (opt)

7

oz

----BONE MARROW---1

marrow, bone, chopped salt ----SPINACH----

1

bunch

2

oz

3 1

spinach butter garlic, cloves

pinch

nutmeg

1

salt

1

pepper

** See recipe for Duck Stock and / or Duck Demi-glaze. Duck: ===== Preheat your oven to 450 F. Bone the duck, reserving any unused parts for the stock. Trim the breasts, salt and pepper well. Add the trimming to the other bones and such reserved for stock. In a saute pan, heat the butter over medium heat. Place the breasts in the pan, skin side down, to melt the fat between the skin and the meat. (About one or two minutes.) Increase the heat to high, and brown lightly. Place the pan of breasts in the oven and cook for 8 minutes. Wine Sauce: =========== In a copper pan, melt 4 ounces of butter and add the shallots and peppercorns. Cook briefly ( 1 to 2 minutes). Add cepes and Cabernet Sauvignon. Reduce slightly. Add duck stock or demi-glace and tomatoes, if desired. Cook 20 ~ 30 minutes over medium heat.

Page 501 Add butter if desired, whip, and reserve. Bone Marrow: ============ Fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil. Add marrow and cook for about 5 minutes. Reserve. Spinach: ======== Blanch the spinach in hot, salted water, then press slightly to dry. In a saute pan, heat the butter until brown (beurre rosette hazelnut in color). Add spinach, then nutmeg, salt and pepper. Cook for about 20 seconds (spinach should have just started to wilt). Drain and reserve. To serve: ========= Spoon the wine sauce into a pool on the serving plate. Add bone marrow to the sauce. Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin. Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA Yield: 4 servings

Page 502

DUCK STUFFED WITH WILD RICE

2

long

island ducklings (3 1/2 to 4 lbs. e; a.)

3

T.

hazelnut or sunflower oil (i used o; live oil)

1 1/2

c.

sliced wild mushrooms*

1

c.

sliced green onions

1

c.

blanched hazelnuts

1/2

tsp.

dill seed

4

c.

cooked wild rice

2

T.

chopped fresh dill or parsley

salt and ground pepper to taste

This past T-day I made a duck recipe out of the Native Peoples magazine. It comes from the Great Lakes region. Ojibwa legend gives credit to the duck for bringing them wild rice. The story goes like this--One day as a warrior returned to camp, he found a duck sitting on the rim of his soup pot. As the startled duck flew away, it dropped some pieces of grain into the soup. The warrior ate the soup, and found that the grain was very good so the next morning he went off in the direction that the duck had flown, finally coming to a lake where he found a flock of ducks. The ducks were feeding on the water grass, which came to be known as manoomin, or 'good grain.' Traditional Indigenous American ricers, to this day, still follow the duck guides to the marshes where the wild rice is ripe. The ducks themselves, who feed on this wild rice, are considered to be a delicacy. One might note that waterfowl that eat fish and insects often have a slightly 'fishy' taste, but the flavor of mallards, canvas backs, teal and rails that flock to the wild rice marshes have a wonderful mild and slightly nutty flavor. One should also note that these leaner wild ducks don't contain as much fat as the store bought ones, so tying strips of pork fat or bacon around the duck is recommended to keep them moist during roasting. For rare duck, allow 18 to 20 minutes per pound roasting time. Native Peoples magazine says 'The recipe that follows offers the alternative of using more commercially available Long Island ducklings, but the stuffing of wild rice studded with wild mushrooms and hazelnuts gives even the domestic descendants of the wild mallard the flavor of the North Woods. To complement the ducks and stuffing, we suggest serving two other Northeastern specialties, cranberry sauce sweetened with maple syrup and hazelnut-honey baked squash.' I did not have time to order the wild rice from Grey Owl foods like I wanted

Page 503 in time to make this recipe for thanksgiving so I bought some wild rice at the local grocery, and thought it still turned out great. *(morels, crimini, shiitake or oyster mushrooms)(I used a combination of portabella and shiitake in order to have Rinse the ducks and pat dry. If you want to use giblets in the stuffing, trim off the tough outer layer from gizzards, thinly slice giblets and reserve. Season ducks inside and out with salt and pepper. Heat oil in a large skillet over medium-high heat. Add giblets and sauté for 1 minute. Add mushrooms, onions, hazelnuts, and dill seed. Sauté for about 1 minute, until mushrooms and nuts are just golden. Add wild rice and the fresh dill or parsley to skillet. Season with salt and pepper and toss. Allow stuffing to cool. Preheat oven to 450 degrees. Loosely stuff the neck and body cavities of ducks. Close neck flap with a skewer and cover exposed stuffing near the tail with aluminum foil so it will stay moist. Prick skin all over with a sharp forks so the ducks will self-baste in their fat. Reduce oven temperature to 350 degrees and roast the ducks, allowing about 30 minutes per pound. Prick skin and baste ducks with dripping two or three times during roasting. Ducks are done when juices run clear with no hint of pink when thigh is pierced. Other Notes: There is quite a bit of difference in the amount of fat on a wild duck and a domestic one. Since mine was a domestic bird, I did not do any basting. I also put it on a rack so that it would not be sitting in all that fat. If roasting a wild duck then go by the other suggestions. Mignonne Grey Owl Foods http://greyowlfoods.com/ 1-800-527-0172 Native Harvests http://www.nativeharvest.com 32033 E. Round Lake Road Ponsford, MN 56575 1-888-779-3577 Yield: serves 6 to 8.

Page 504

DUCK WITH APPLE DRESSING

1

(3«-4 lb) duck

4

slice

toasted bread crumbs

4

tablespoon

butter [melted]

1/4

cup

water

3

large

apples [peeled, cored]

1

[& diced fine]

2

tablespoon

sugar

1/4

teaspoon

nutmeg

1/2

cup

raisens

1/2

cup

cashews [chopped]

1

slice

bacon [cut into halves]

1)

Rinse the duck and pat dry inside and out...

2)

Combine the remainder of the ingredients EXCEPT the bacon,

mixing well. Spoon the dressing into all cavities of the duck then place in a baking dish... 3) Place the bacon strips over the top and bake in a 350ø oven `til the duck is tender... 4) Serve with wild rice and favorite veggie... Source: Matte Bicknell, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 4 servings

Page 505

DUCK WITH PECANS

4

tablespoon

1/2

cup

4

halved medium

3 1

pecan halves duck breasts, skinned, boned

1 1

vegetable oil

onion -- coarsely chopped cloves garlic -- minced

cup

1

sliced mushrooms green bell pepper -- seeded

1

and chopped

2

teaspoon

crushed dried red chilies

1/2

teaspoon

salt -- or to taste

2

tablespoon

brown sugar

1

cup

chicken broth

1

tablespoon

cornstarch

Heat the oil in a deep, heavy skillet. Brown the pecans very briefly. Remove and drain the pecans. Add the duck breast halves to the pan and cook for about 3 minutes, or just until the meat is barely cooked. Add the onion, garlic, mushrooms, green pepper, and crushed chilies and stir with the duck. Cook 3 to 5 minutes, stirring frequently. Mix the salt and brown sugar into the chicken broth and add to the pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of cold water. Add to the pan and stir until the liquid is thickened and clear. Return the pecans to the pan. Toss well. Serve immediately. Makes 4 servings. Recipe By: Cynthia Wine's Hot and Spicy Cooking, 1984 Formatted for MasterCook by Mardi Desjardins [email protected] Yield: 4 servings

Page 506

DUCK WITH PINE NUT WILD RICE

1

apricot basting sauce; *

1

duckling; 4 1/2 to 5 lbs.

1

pine nut wild rice; below ----PINE NUT WILD RICE----

1/2

cup

wild rice; uncooked

2

tablespoon

green onions/tops; sliced

1

teaspoon

margarine or butter

1 1/2

cup

chicken broth

2

oz

pine nuts; toasted, 1/2 cup

1/2

cup

pears; dried, chopped

1/2

cup

currants

* See Sowest 2 for recipe. Yield: 4 servings

DUCK WITH RASPBERRY SAUCE #1

1/2

cup

wine, dry red

1/4

cup

soy sauce

1/4

cup

vegetable oil

1/4

teaspoon

4

pepper duck-breasts, skin/deboned

1/4

cup

black raspberry preserves

1/4

cup

water

1 1/2

tablespoon

dijon mustard

1

teaspoon

lime juice

1

teaspoon

soy sauce

1/2

teaspoon

salt

1/2

teaspoon

pepper

1/4

teaspoon

caraway seeds, crushed

1/2

teaspoon

steak sauce (heinz/a1)

Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 C soy sauce, vegettable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce. Yield: 1 servings

Page 507

DUNCAN HINES'S MALLARD DUCK

1

mallard duck

1

small

1

tablespoon

1 1

onion vinegar rib of celery

small

1

apple; sliced rib of celery

2

slice

salt pork

1/2

cup

olive oil

3

tablespoon

butter

1

wild rice

1

cranberry sauce

Wash and dry the dressed duck. Stuff it with the onion, celery and vinegar. Leave in a covered pan overnight. Discard the onion and celery. This eliminates the any fishy flavour. Stuff the bird again with the apple and celery [this too will be discarded after cooking]. Lay 2 strips of salt pork over the breast. Put the olive oil and the butter in a small roaster and make sure it is very hot before adding the bird. Roast uncovered in a very hot oven 20 minutes only [med. rare] basting every 5 minutes. Serve with some of the pan drippings, wild rice and cranberry sauce. Origonally from Duncan Hines. >From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961 Yield: 1 servings

Page 508

DUNTREATH ROAST GROUSE

1

grouse per person

1

apples

1

butter

1

salt

1

black pepper -- freshly

1

ground

1

streaky bacon rashers

Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees for 45 minutes. Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds. Formatted by [email protected] Recipe By

: Two Fat Ladies #FL1A04

From: Sue Recipes (Mailing List) Ä Yield: 6 servings

Date: 22 Sep 97 Mastercook

Page 509

DUTCH OVEN VENISON

4

lb

1 1 3

shoulder roast of venison flour seasoned with salt and pepper

tablespoon

1

cooking oil onion, sliced

1

green pepper, sliced

1

garlic clove, minced

1

can

tomatoes (16-oz)

1

tablespoon

sugar

1/2

cup

dry red wine

1/2

teaspoon

thyme

1

parsley sprig

4

cloves, whole

20

peppercorns

2

bay leaves, crushed

12

juniper berries, crushed

Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven. When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to pot. When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender. Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices. Yield: 4 servings

Page 510

DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)

3 1/2

lb

3

tablespoon

1

boneless haunch of venison or reind; eer butter; softened salt & pepper

1 1/3

cup

beef stock

1

tablespoon

butter

1

tablespoon

flour

2

teaspoon

red currant jelly

1/2

oz

brown norwegian goat cheese; (gjet”st), finely diced

1/2

cup

sour cream

Preheat oven to 475øF. Tie the roaast up neatly at 1/2" intervals with kitchen cord so that it will hold it's shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. When the surface of the meat is quite brown, reduce the heat to 375øF and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. The interior meat, when finished, should be slightly rare, or about 150øF on a meat thermometer. Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce. Skim and discard the fat from the pan juices. Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor. Now, with a wire whisk, beat the pan juices into the roux. Next whisk in the jelly and cheese. Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. Do not allow the sauce to boil. Taste for seasoning, remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately. Serves 6 to 8 Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele From: Robert Miles Yield: 6 servings

Date: 27 Jun 98

Page 511

EASTER DINNER SPRING LAMB SHANK

6

14 oz. lamb shanks

6

cup

vegetable stock

3

cup

red wine

2

teaspoon

salt

2

teaspoon

pepper

6

cup

carrots, julienned

3

cup

celery, julienned

3

cup

6

onion, sliced cloves garlic, chopped

3

bay leaves

2

sprigs rosemary

2

teaspoon

fresh thyme

4

lb

fresh dandelion greens

1

cup

extra virgin olive oil

Preheat oven to 300 degrees F. Season lamb shanks with salt, pepper and garlic. In a hot dutch oven, brown shanks on all sides. Remove shanks from dutch oven and set aside. Brown vegetables on all sides. When vegetables are brown, add lamb shanks, rosemary, fresh thyme and bay leaves. Add red wine to shanks, then vegetables and simmer until the wine has evaporated. Add vegetable stock, bring to a simmer and cover. Put covered dutch oven in preheated oven for 2 hours or until lamb is tender. In a pot with hot salted water, blanch dandelion greens. When tender, take dandelion greens out of hot water and shock in ice water. To Serve: In a hot sauté pan add dandelion greens and season with salt and pepper. Moisten the greens with a touch of the lamb braising juices and arrange on each plate. Drizzle some extra virgin olive oil over the top of the greens. Place a hot lamb shank and some of the braised vegetables (carrots, celery and onions) on top of the dandelion greens. Spoon some more of the braising juices over the shank and serve. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 512

EASY CROCKPOT VENISON ROAST

1

small

1

can

1

cream of mushroom soup envelope lipton onion soup

1 1

to med. venison roast

mix large

onion -- sliced

1

soy sauce

1

worcestershire sauce

1

garlic salt

1

season all

Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place o The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over ric From the recipe files of Carole Walberg Recipe By

:

Yield: 4 servings

EASY INDIAN FRY BREAD By: Better Homes and Gardens 1 16

-ounce

1

recipe

package (12) frozen dinner rolls,; thawed cooking oil for shallow-fat frying indian taco meat sauce or cinnamon-; sugar topping (see recipe

Fry bread is a traditional Native American dish. With this easy recipe, you can take your choice of savory or sweet versions. 1. On a lightly floured surface, roll out each ball of thawed dough to form a thin 4- to 5-inch circle. 2. Heat 1 inch of oil in a skillet to 365 degree F. Fry dough circles, 1 or 2 at a time, 1 minute on each side until golden. Drain on paper towels. Keep warm in a 300 degree F oven while frying remainder. 3. Top with Indian Taco Meat Sauce or Cinnamon-Sugar Topping. Serve warm. Makes 12. 4. Indian Taco Meat Sauce: Brown 2 pounds lean ground beef in a skillet. Drain off fat. Stir in one 16-ounce can refried beans, 1 cup tomato juice, 1 cup water, 1 tablespoon taco seasoning, 1 tablespoon chopped onion, and 1 teaspoon chili powder. Bring to boiling. Boil gently, uncovered, for 30 minutes. Spoon over bread. Top with dairy sour cream, shredded cheese, shredded lettuce, and chopped tomato, if you like. 5. Cinnamon-Sugar Topping: Mix 1/2 cup sugar and 2 teaspoons ground

Page 513 cinnamon. Sprinkle over warm fry bread.

EASY PEMMICAN

1

c.

beef jerky

1/2

c.

dried cranberries

3

tbsp.

melted beef fat (tallow) or butter.

Place the jerky in a food processor until it is finely chopped. Add the cranberries and process until combined. Add the fat to the mixture. Stir until incorporated. Mold the mixture in patties and chill. Refrigerate until you are ready to eat.

ECHO LAKE ELK STEAKS WITH GREEN PEPPERCORN SA

4

elk steak; 1 thick

3

garlic clove; or to taste

2

tablespoon

1

virgin olive oil salt & pepper; to taste ----GREEN PEPPERCORN SAUCE----

4

tablespoon

1/4

cup

1 1

butter, unsalted whole green peppercorns salt & pepper; to taste

tablespoon

cognac

Wash the steaks and pat dry. Carefully trim away all visible fat. Combine the garlic and olive oil. Pour over steaks and marinate, refrigerated, for two to four hours. Season the steaks with salt and freshly ground pepper. Broil five to seven minutes per side or until meat has only a hint of pink. Serve with GREEN PEPPERCORN SAUCE. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter and stir in the remaining ingredients. Heat to boiling, stirring occasionally. Note: Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. FROM CREME DE COLORADO COOKBOOK BY THE JUNIOR LEAGUE OF DENVER, INC. Yield: 4 servings

Page 514

ECHO LAKE ELK STEAKS WITH GREEN PEPPERCORN SAUCE

4

elk steak; 1 thick

3

garlic clove; or to taste

2

tablespoon

1

virgin olive oil salt & pepper; to taste ----GREEN PEPPERCORN SAUCE----

4

tablespoon

1/4

cup

1 1

butter, unsalted whole green peppercorns salt & pepper; to taste

tablespoon

cognac

Wash the steaks and pat dry. Carefully trim away all visible fat. Combine the garlic and olive oil. Pour over steaks and marinate, refrigerated, for two to four hours. Season the steaks with salt and freshly ground pepper. Broil five to seven minutes per side or until meat has only a hint of pink. Serve with GREEN PEPPERCORN SAUCE. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter and stir in the remaining ingredients. Heat to boiling, stirring occasionally. Note: Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. FROM CREME DE COLORADO COOKBOOK BY THE JUNIOR LEAGUE OF DENVER, INC. From: Jim Weller Yield: 4 servings

Date: 07 Dec 98

Page 515

ED'S BUFFALO SNORT RED CHILI WITH ARMADILLO MEAT

1/2

lb

bacon, with fat

2

lb

spanish onions; chopped fine

5

tablespoon

new mexican red chile powder

2

tablespoon

4 1/2

cayenne powder jalapenos; stems and seeds

cup

1

new mexican green chiles red new mexican chile pod

1

lb

italian hot sausage

1

dash

tabasco sauce

1

teaspoon

hungarian hot paprika

3

lb

plum tomatoes; crushed

1

tablespoon

mexican oregano

10

oz

t-bone steak; chopped fine

5

lb

ground chuck

1 1/2

cup

water

12

oz

lone star beer

2

teaspoon

salt

1 1/2

cup

bell pepper; chopped

1

tablespoon

garlic, in oil; chopped

2

tablespoon

worcestershire sauce

1

tablespoon

sugar, raw

5

tablespoon

cumin, ground

1

lb

armadillo meat, fresh

Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours. Yield: 20 servings

ELEPHANT STEW

3 1/2

lb

10

oz

1

boneless elephant or heel of bonele; ss round beefroast can of tomato soup 1/2 of-a-soup can of lambrusco wine; or sweet vermouth

1

pkg

onion soup mix

8

oz

can of drained mushrooms

Cut the roast into serving size pieces to accomodate 4, perhaps 5 people. Arrange meat pieces in 2 1/2 qt. baking dish and combine remaining ingredients. Pour over beef -- or elephant as you wish -and seal in foil, or cover with a tight fitting lid. Bake at 375 degrees F. -- for 20 minutes. Reduce temperature at once to 275 degrees F. -- and let it bake undisturbed for 3 1/2 to 4 hours or till meat is fork-tender. Serve with sliced buttered carrots, baked potatoes and a tossed green salad for 4. Source: Gloria Pitzer's Mixed Blessings Recipes and Remedies 1984 Yield: 8 servings

Page 516

ELEPHANT STEW, ATTRIBUTED TO DUGLEREZ

1 2

to 2 young elephant feet slice

4

bayonne ham onions, sliced

1

hd garlic, peeled and

1

separated into cloves

1

cup

curry paste (any)

12

oz

madeira

1

quart

bouillon

8

oz

port

50

small

1

hot green peppers (perhaps thai peppers)

Soak elephant foot in water for 4 hr. Remove skin and bones. Cut into eighths. Parboil 15 min. Refresh in cold water and dry in a cloth. In the bottom of a large covered casserole, put 2 slices of Bayonne ham, followed by the elephant pieces, onions, garlic, curry spices, Madeira, and bouillon. Cover tightly and simmer for 10 hr. Skim off fat. Blanch peppers in boiling water. Add them along with the Port to the sauce. Alexandre Dumas, Dictionary of Cuisine Yield: 4 servings

Page 517

ELK COCKTAIL MEATBALLS

----INGREDIENTS---2

lb

1

ground meat egg, slightly beaten

1/2

teaspoon

pepper

2

teaspoon

grated onion

2 1/2

cup

pineapple juice

1/4

cup

flour

1

cup

fine bread crumbs

1

teaspoon

salt

1/2

cup

----DIRECTIONS----

1 1

milk 1-2 tsp shortening

cup

barbecue sauce

Mix together meat, crumbs, egg, salt, pepper, milk, pepper and onion; Form into small meat balls. Brown in hot shortening. Mix pineapple juice, barbecue sauce and flour. Add the meatballs to the sauce. Bake in casserole for one and half hours at 350 degrees. Can be served hot or cold on toothpicks. DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings

ELK LIVER

1

elk or venison liver

1

bacon

If you are so fortunate to have access to fresh liver, it is best then. Frozen it is still better than the best calf's liver. Slice paper thin. Fry diced bacon in skillet. When almost done, add liver and fry until it is seared on the outside and pink in the center. An elk liver is so large you will have plenty left over to slice and freeze in individual packages. Junior League of Denver, Colorado Cache Cookbook quoted exactly From: Michael Loo Cooking Echo Ä Yield: 1 servings

Date: 21 Jul 97 National

Page 518

ELK PEPPER STEAK

1

lb

1

cup

1 8

elk sirloin sliced bell peppers sliced red onion

oz

1

pack fresh mushrooms clove fresh garlic

1

tablespoon

soy sauce

1/2

teaspoon

salt

2

tablespoon

olive oil

I have found this recipe the best for cooking elk or venison. The peppers seem to take away all unwanted wild taste. Cut the sirloin into strips. Heat olive oil in a skillet, add garlic, soy sauce, onion, and elk. Sauté until browned. Add remaining ingredients and simmer, covered until vegetables are tender, stirring occasionally. Steamed wild rice, scallop potatoes, fresh green salad are excellent compliments for this entree. http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings

ELK ROAST IN GIN

1

elk roast

1

marinade:

1

medium

1

tablespoon

5

onion salt peppercorns

2

centiliter

1

medium

2

garlic carrot, sliced stalks celery, sliced

1

cup

cider vinegar, mild

1

cup

beef bullion

1

cup

gin

Combine all ingredients except Gin. Boil about 5 minutes, remove from flame, add gin and cool. Place roast in marinade to cover. Let stand in refrigerator for 12 or more hours. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with blanket of purchased beef suet for 2 1/2 -3 hours. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings. From: Jj Judkins Yield: 1 roast

Page 519

ELK SAUSAGE

5

feet medium hog casings

4

lb

elk meat, trim and cube

1

lb

beef fat

2 1/2

teaspoon

salt

2

teaspoon

coarse grind black pepper

2

teaspoon

cayenne

2

centiliter

garlic, chopped

1

teaspoon

crushed anise seed

1/4

cup

dry red wine

Prepare casings. Grind meat and fat together through the coarse disk. combine with remaining ingredients stuff into casings, twist off into 4" links. This is an assertive sausage and is best roasted or grilled. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. From: Ian Hoare

Date: 02 May 97 National

Cooking Echo Ä Yield: 5 pounds

ELK SAUSAGE CHILE CHILI PT 2

1

see part 1

Total Caories... I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. Posted to CHILE-HEADS DIGEST by Calvin Donaghey on Mar 08, 1998 Yield: 1 servings

Page 520

ELK SAUSAGE CHILLI

1 1/2

lb

1 1/2

lb

1 1

smoked elk sausage ground beef produce:

large

4

yellow onion rib celery, with some dark

1

leaves if possible

1

chopped

1

tps (level) minced garlic

6

large

6

large

1

fresh tomatoes, chopped red jalapeno pods, seeds cut out and veined

1

chopped (green works too)

6

ripe hot cherry pods, seeds

1

cut out & veined, chopped

3

ripe aji amarillo pods

1

seeds cut out & veined

1

chopped

4

chipotle pods, chopped or

1

ground

6

tepins crushed or ground

1

seeds & all

1

cans, bottles & spices:

1

small

1 3

can chopped or sliced black olives (2 hands full)

can

1

(10.75 oz.) low-salt cream tomato soup

1

teaspoon

1

can

(heaping) spicy mustard dark red kidney beans (if

1

you like chilli with

1

beans)

1

btl colgin's smoke sauce (4

1

oz,

1

don't substitute if you

1

can

4

tablespoon

1 2

find it) lowrey's season salt or similar type rub

teaspoon

1

old hickory smoke salt (spice islands)

1

tablespoon

a-1

1/2

teaspoon

lemon pepper

1

teaspoon

1

dried parsley garlic powder added to

1

garlic already in mix

2

tablespoon

1/2

teaspoon

soy sauce dried dill

1

chile powder to desired

1

heat

1

or paprika if you want the

1

typical red-brown color

1

but have enough heat.

(When cutting fresh peppers, save veins for additional heat if needed)

Page 521 Substitute any ripe, red chiles available as needed for the above. Variety is essential. Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top. Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 minutes, then broil until the thinnest edges of veggies just start to turn brown. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and add tomatoes, dried chiles and celery. As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add water as needed to maintain a stew consistency. Gradually add all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add pepper powder or veins to increase heat as desired. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add the soup, and bring back to a boil, stirring often. Add the beans, juice and all. Simmer 20 minutes, stirring regularly. If possible, let cool overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving. Makes about 1.2 gallons (if beans are added). Total Calories.. I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. From: Calvin Donaghey FROM: Chile-Heads Digest & Mailing List Meat: From: Dave Drum Yield: 4 servings

Date: 14 May 98

Page 522

ELK SAUSAGE IN BISCUIT

1

cup

1 1/2

teaspoon

1

cup

1

salt milk i teaspoon baking powder

6 2

flour egg

elk sausages tablespoon

dripping or bacon fat

Sift together the flour, salt and baking powder into a bowl, make a hollow in the center, break the egg into this and add half the milk. Mix and beat to a smooth batter, adding the remaining milk gradually. Parboil the elk sausages, skin and split them, then place them in a roasting pan in which the drippings have been melted and heated. Pour the batter over them and bake in a moderate oven- 350 to 375 degrees F. for about half an hour. Cut into squared for serving and serve plain or with brown gravy or tomato sauce. From: [email protected] From: "Karl E. Moser (Ke3nf)"
ELK STEAK FINGERS

1

teaspoon

black pepper

1

teaspoon

onion powder (optional) oil or shor; tening to fry in

My favorite meat is elk. My mom made these steak fingers, and they were good hot or cold. adjust seasoning to taste. mix dry ingredients on a plate or in a wide bowl. heat oil until it sizzles when a drop of water hits the surface. roll meat strips in the flour mixture, and fry in hot oil. cook until brown and crispy on the outside. drin on paper towl. serve hot with a full course meal, or cold as after school snacks. hope your kids like them as much as we did! (also works with beef, and moose, or the tender cuts of venison.) ferret From: Ferret #5 @15901 3

Date: 04-01-26

From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 523

ELK STEAKS WITH GREEN PEPPERCORN SAUCE

4

elk steaks; 1 thick

2

centiliter

2

tablespoon

garlic; minced vegetable oil

1

s&p

1

green peppercorn sauce:

1

teaspoon

butter

1

teaspoon

vegetable oil

1/2

small

red onion; finely diced

1/4

cup

balsamic vinegar

1

cup

red wine

1

cup

beef stock

2

tablespoon

grainy mustard

1/4

cup

green peppercorns, rinsed

1

s&p

Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat. Trim any visible fat from the steaks. Combine the garlic and oil. Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper. Grill or broil about five-six minutes per side, depending on the heat level of the grill. Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking. Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min. Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min. Remove from heat, stir in peppercorns and correct seasoning. Drizzle sauce over steaks. Serve at once. From: Jim Weller From: Freeston Yield: 4 servings

Page 524

ELK TENDERLOIN WITH BRANDY MUSTARD SAUCE

2

elk tenderloins -- 8-10 oz

1

each

1

sliced bacon

1/2

cup

sliced mushrooms

1

tablespoon

grey poupon mustard

1/4

cup

onion -- finely diced

1/4

cup

bell pepper -- diced

1/2

cup

brown gravy

1 1/2

oz

brandy

1

clove garlic

1

thyme

1

ground black pepper

Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Note: tenderloins should not be cooked past medium rare. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender. Recipe By

:

From: El Charro Cafe Favorite Recipes Yield: 1 servings

Page 525

ELK/DEER SAUERBRATEN

3

lb

elk or deer

2 1/2

cup

vinegar

3

cup

water

2

medium onions, sliced

1/2

lemon sliced

6

whole cloves

3

bay leaves

6

whole black pepper

1 1/2

teaspoon

salt

1

teaspoon

fat

1 1/2

tablespoon

flour

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt. Let meat stand 48 hours in refrigerator, turning occasionally. Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 6 servings

ELK/DEER SPANISH POT ROAST

3

lb

11 1/4

pot roast of elk or deer sliced stuffed olives

lb

1

salt pork medium onion, sliced

3

tablespoon

margarine or butter

2

cup

canned tomatoes

1

teaspoon

salt

1/4

teaspoon

pepper

1

teaspoon

sugar

Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with slicedolives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Yield: 6 servings

Page 526

EMBER ROASTED BUFFALO

8

to

12 pieces of hardwood kindling

6

slender

green onions

1

tablespoon

vegetable oil

2

teaspoon

crumbled sage salt and pepper to taste

In a cooking pit or a barbecue grill, prepare a hardwood fire. Using a knife-sharpening steel or long narrow-bladed knife, make six holes, about one inch apart, horizontally through the roast. Push a green onion into each hole. Rub roast with oil and seasonings. When flames have died down and coals are red-hot, spread them out into a bed two to three inches wider than the roast. Place roast directly on hot embers and cook for about ten minutes per pound for very rare, or fifteen minutes per pound for medium-rare. Turn roast with tongs every three to four minutes to char it on all sides. For a less-charred exterior, place roast on a grill above the embers. Yield: serves four to

Page 527

EMERIL'S VENISON STEW - WITH CORRECTION

3

tablespoon

olive oil

2

lb

venison -- stew meat

1/4

cup

flour

1

tablespoon

emeril's essence

2

cup

onions -- chopped

1

cup

celery -- chopped

1

cup

carrots -- chopped

1

tablespoon

garlic -- chopped

1

cup

tomato -- chopped

1

tablespoon

fresh basil -- chopped

1

tablespoon

2

fresh thyme -- chopped bay leaf

1

cup

4

cup

1

red wine brown stock salt -- to taste

1

pepper -- to taste

1

crusty bread

1. In a bowl, toss venison with flour and Essence. (May I suggest "Bayou Blast"?) 2. In a large pot, over high heat, add olive oil. When the oil is hot, sear meat for 2 to 3 minutes, stirring occasionally. 3. Add the onions and saute for 2 minutes. 4. Add the celery and carrots. Season with salt & pepper. Saute for 2 minutes. 5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme and bay leaves to the pan. Season with salt & pepper. 6. Deglaze the pan with the red wine. Add the brown stock. 7. Bring to a boil, cover and reduce to a simmer. Simmer for 45 minutes to an hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. 8. Serve the stew in shallow bowls with crusty bread. Recipe By

: Emeril Lagasse

From: Kathy And Lloyd Lipin
Page 528

EMERIL'S VENSION STEW

3

tablespoon

olive oil

2

lb

venison stew meat

1/4

cup

1

flour essence

2

cup

chopped onions

1

cup

chopped celery

1

cup

chopped carrots

1

tablespoon

chopped garlic

1

cup

1

chopped tomatoes, peeled and seeded

1

tablespoon

1

tablespoon

2

chopped fresh basil chopped fresh thyme bay leaves

1

cup

4

cup

red wine brown stock

1

salt and black pepper

1

crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA35 Format by Dave Drum From: Dave Drum Yield: 6 servings

Date: 05 Aug 98

Page 529

EMU FILLET W' BITTER CHOCOLATE AND RED WINE SAUCE

600

gm

1

emu inner fillet oil, olive, extra virgin

4

thyme sprigs

80

gm

onion, diced.

20

gm

garlic, chopped.

1

teaspoon

peppercorns, black, cracked

350

ml

wine, red

500

ml

stock, veal

500

ml

stock, chicken

5

gm

chocolate, dark, good-quality.

10

gm

butter

1

salt

1

pepper

1 100

===spatzellie============== gm

1 50

flour, plain egg

ml

1

milk nutmeg

1

salt

1

pepper

10 1

gm

butter cheese, parmesan

Trim the emu fillet of any sinew and cut into 4 steaks, keeping any trimmings. Cover the emu with oil, add the thyme and set aside for 2 hours. Remove the thyme and reserve. Place the emu trimmings, onion and garlic in a heavy-based pan and cook over high heat. Add the reserved thyme, peppercorns and red wine and cook until the liquid has almost evaporated. Add the veal stock and cook further until reduced by two thirds. Add the chicken stock and cook again until reduced by two thirds. Strain. Whisk in the chocolate a little at a time, tasting as you go. You don't want to overpower the sauce, just a hint od chocolate. Whisk in the butter and add salt and pepper to taste. Keep warm. Remove the emu from the oil, place in a saucepan and cook over a high heat until medium rare. Remove from the heat and put in a warm place to rest for 8 minutes. Slice thinly. Place the emu on four serving plates around some Spatzellie. Pour the sauce around and garnish with some young vegetables. SPAZELLIE:- Place flour, egg, milk and nutmeg in a bowl and mix until just combined and it forms a paste. Over a pot of boiling salted water, push the paste through the holes of a colander and boil for 2 minutes. Strain and toss with the salt and pepper, butter and Parmesan cheese.

Page 530 from the menu of LOUISA'S RESTAURANT, Bunbury, Western Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 23 Feb 98

Yield: 4 servings

EMU KABOBS

12

oz

emu steak

8

tablespoon

cabernet sauvignon

8

tablespoon

chicken stock

4

tablespoon

fresh garlic; minced

4

teaspoon

black pepper; fresh ground

4

teaspoon

ground cumin

2

medium

green bell pepper

8

oz

fresh pineapple; cut into

1

large

chunks

4

oz

mushrooms

4

oz

cherry tomatoes

1

medium

8

onion; sliced into wedges wooden skewers

First cut meat into cubes, about 1 1/2". Should yield 16-24 pieces. Combine next 5 ingredients and marinate cubes, refrigerated, in this for at least one hr or overnight. Prepare remaining ingredients to be bite sized, try to yield 16 pieces of each. After emu has marinated, start making kabobs by alternating vegetables and meat in any order you prefer. Heat a grill and cook kabobs till emu done. The meat cooks rather quickly so be sure not to let it dry out by cooking for too long. You may also cook them in the oven at 350F for appx 10 min. Reserve the marinade, you may add more wine if you like, bring to a boil and then simmer gently while kabobs are cooking. Pour over kabobs when done. M's note: I'd probably halve the spices; then I'd strain the marinade instead of heating it entire. I might also swirl in a few pats of butter into the sauce. Date: Sat, 19 Jul 97 14:54:53 +0000 Yield: 4 servings

Page 531

EMU STROGANOFF

2

lb

emu round or drum

2

tablespoon

seasoned flour

1

cup

1

butter clove garlic, chopped

1

medium

onion, chopped

3/4

cup

beef broth

1

tablespoon

parsley flakes

1

tablespoon

worcestershire sauce

1

cup

button mushrooms

1

cup

sour cream

1

cup

plain yogurt

3

tablespoon

seeded brown mustard

Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter with garlic and onion until lightly browned. Add beef broth, parsley and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx. 30 minutes before serving, blend sour cream, yogurt and brown mustard. Add mushrooms and yogurt mixture to meat and simmer for 20 minutes to blend flavors. Serve over rice or wide egg noodles. From: Scott Jones Yield: 1 servings

Date: Sun, 06-0

Page 532

EMU WITH MANGOES AND HABANEROS

4

emu drumsticks

1

fatty bacon to cover

1

salt

1

pepper

1

onion

1

carrot

1

couple a chopped habs -more is bett; er

1

celery stick

2

bay leaves

1 1

dried thyme cup

2

vermouth/chicken stock can be subst; itured mangoes /fresh chopped /or 1+ tins

2

tablespoon

kirsch

2

tablespoon

sugar

1

tablespoon

rasberry vinegar

1

orange juice/water if using fresh m; angoes

1

substitute ingredients as required

season Emu with salt and Pepper (both ground) Prick with fork truss together and place in pan over Chopped onion , Carrot , Celery , with thyme bay leaves and 2 TBS water ,Cover with Bacon .Roast in a 350F oven for 75 minutes +/- . When roasted pink ,remove fat from pan and keep Emu warm . Heat remaining pan Juices and vermouth till reduced to half and strain ,(fine sieve). Put Mangoes and Kirsch in pan ,add all juice if tinned if not Add 1/2 OJ 1/2 water stir until hot then add Habaneros , sugar cook till Golden add pan juices vermouth and finally Vinegar ..Simmer for 5 Minutes and serve over the Sliced EMU, With Carbohydrate of Your own Choice and something green to appease the Lists Herbivore's. Un Laconic Luke Way Up Norte I would try Corn Bread and something like Collard Greens. Duck would probably be a better choice of meat for this recipe. Or you could cook the EMU the Aussie Aboriginal bush way First get your hands on a Holden Ute (Pickup)then chase the emu and Run over it .Light a fire throw the Emu on top cook very rare and serve with a slab of Beer (24 13oz cans) preferably cold. Bon Apetit . Posted to CHILE-HEADS DIGEST by lukasz on Nov 19, 1998 Yield: 1 servings

Page 533

END-OF-SEASON SAUSAGE

40

lb

game meat

10

lb

smoked ham or bacon*

1 1/4

cup

black pepper

1/2

cup

sugar

2 1/2

tablespoon

salt

1

oz

coriander

5

tablespoon

mustard seed

1

garlic (opt)

*In place of smoked ham or bacon, you may use ordinary bacon fat; or use 2 lb ham or bacon & abt 7 1/2 lb pork trim. This recipe was developed to use up meat in the freezer at the end of the year. Let meat thaw. Grind cuts into burger. Grind smoked ham/bacon. Add seasonings to burger & work in w/ground pork. The garlic may be light if you do not like the flavor, but don't leave it out entirely as it helps cover the "end-of-season" flavor of meat that has been frozen all winter. Spread meat in trays or dishpans & mix thoroughly. Stuff mixture into casings & boil sausages until they float. Hang them & let drip until thoroughly dry. Then smoke for 3-5 days in a light, cold smoke. "The Hunter Returns", Cooking Alaska, by Alaskans, 1983. mm by D. Ganopole Yield: 1 batch

ENGLISH ROAST RABBIT

1

rabbit; oven ready

4

rashers bacon

Weigh the rabbit and calculate the cooking time allowing 15 minutes per 450g (1 lb) roasting time plus 15 minutes Stand in a roasting tin. Top with bacon. Roast at 220 C / 425 F / Gas 7 for 15 minutes. Reduce to 180 C / 350 F / Gas 4. Continue to roast for the required amount of time, basting frequently with juices. Accompany with gravy, cranberry sauce and vegetables. By: Dairy Book of Home Cookery New Edition for the 90's From: Art Barron Date: 08-13-93 Yield: 4 servings

Date: 08-13-93

Page 534

ENGLISH WOOD PIGEON

4

skinned pigeons, split

1

cooking oil

1

can

6 1/4

onion soup green onions, chopped

cup

margarine

1

(4-oz ) can mushrooms

1

chopped parsley to taste

1

seasoned salt to taste

1

pepper to taste

1

garlic salt to taste

Brown pigeons in 3/4-inch oil; remove from skillet. Place pigeons in Dutch oven with soup. Saute onions in margarine; pour into soup. Add mushrooms, parsley & seasonings. Simmer, covered, for about 35 minutes or until tender. Serve over wild rice, if desired. Serves 4. ENJOY!!! From: Sally Conner

Date: 30 Jul 97 National

Cooking Echo Ä Yield: 1 servings

ERIC'S ROAST WILD GOOSE

1

text file

Most excellent item. I recommend it highly. If you can get your hands of a wild Canada goose ... you have hit the jackpot. No matter. Stuff it to preferences. Sprinkle coarse pickling salt over the outside of the bird. All geese are fat, cook it slow and long to ease out most of the fat. You can hardly overdo it on bay leaves in the basting liquid. Onions to caramelize in the roasting pan adds a dreamy flavour. I don't have to remind you, a southerner, to use lots of sage in the stuffing... use gobs of it. It is absolutely delicious with goose. The only other thing I'd suggest is rot-kraut. Pickled red cabbage as a side dish. You can buy it in any good German or Kosher style deli. I make my own ...... the commercial stuff just doesn't measure up. A nice gravy is made with the drippings. Skim off the goose fat save it to make a schmaltz. The heavier portion is watery and thickish with caramelized onion. Deglaze the pan with a splash ( 1/4 cup ) of Dujardin. Add 1/2 cup of flour to two cups cold water, rotate a whisk briskly between the palms to incorporate the flour. Add to the boiling base to the desired flavour and consistency. Season with salt and a healthy dollop of fresh coarsely ground (cracked) black pepper.

Page 535

There you are, my memories of the first Christmas I had goose. Wild rice is an excellent choice to accompany the goose. From: Eric Decker Yield: 1 servings

ESPAGNOLE SAUCE

5

quart

brown stock, hot

9

oz

brown roux

1

lb

1

bacon, diced, rendered and fat reserved

2

cup

chopped onions

1

cup

chopped carrots

1

cup

chopped celery

1/2

cup

tomato puree

1

bouquet garni

1

salt and pepper

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap. Yield: 1 gallon SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2444 From: Dave Drum Cooking Echo Ä Yield: 1 servings

Date: 25 Oct 97 National

Page 536

FALL APART MOOSE C/P

2

onions; medium

1

lb

4

lb

2

moose rump roast cloves garlic

2

cup

1

pkg

1

water onion soup mix salt

1 2

alaskan sweet carrots

pepper tablespoon

2

cornstarch beef bouillon cubes

Use a large crock pot on high temperature setting. Dice onions and carrots and put in crock pot. Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours. Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to boil. Add cornstarch and stir until juice turns thick and clear. Pour gravy (juice) back into the crock pot with the moose and carrots/onions. Cook for another hour. When done, slice moose in thin slices. Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy. Posted on Genie by M.GOLDSTEI15 [Mark-SoCal] on Jul 23, 1991 Yield: 6 servings

Page 537

FARM RAISED VENISON

1

preparation tips

In addition to superb taste and convenient availability, meat from Bluebonnet Venison Farms provides almost endless possibilities for the chef. It can be used in practically any recipe that calls for beef, pork or lamb, and it is especially tasty in those recipes that feature Southwest herbs and spices. Choice, tender cuts, such as steaks, are best broiled, grilled or sauteed to leave the interior rare to medium rare. Care should be taken not to cook these cuts much past medium rare, because even though farm-raised venison is naturally tender, overcooking will cause it to dry out and toughen. If you prefer moist, juicy steaks without pink centers, simply grill to medium rare, then place in a warm over for 5-15 minutes depending on thickness. Less tender cutes, such as roasts, should be slowly stewed or braised in ample liquid, to melt-in-your-mouth tenderness. Replace the meat with venison in your favorite recipe soon, and discover a delicious, healthful difference! Whether you choose our delicately cured and aged venison products or our fresh-frozen venison cuts, one fact is constant: you're assured of the highest quality year 'round from Bluebonnet Venison Farms. Venison Tips Venison is a very lean meat, so follow these tips for success: 1. Defrost thoroughly in original wrap before cooking. 2. Keep raw meat refrigerated and covered. Once original package has been opened, do not use plastic wrap to cover for it can make the meat sweat. 3. Slice meat across the grain, not with it. 4. Allow 4-5 ounces of meat per main course serving. Since venison is so lean, you will be surprised how far a small amount will go in satisfying your appetite. 5. Pan-fried venison can be prepared quickly in a few drops of olive oil and cooked over a very high heat. Just a few minutes on each side. Always cook venison rare or medium rare. Well done can be tough and dry. 6. Venison can be chicken fried for delicious results. 7. Have a favorite beef recipe? Use Bluebonnet Venison in it for tasty and healthful results. Our deer graze on natural grasses and thus have a mild flavored, inviting meat. It can be used wherever you would use beef. Just remember, do not overcook venison because of its leanness. Bluebonnet Venison Farms, Inc. From: Mary Riemerman Date: 21 Oct 97 Yield: 4 servings

Page 538

FAST DUMP CHILI

1

lb

ground meat; (you choose beef, elk, ve

2

can

(14 1/2 oz) red kidney beans

2

can

(8 oz) tomato sauce

1

can

(14 1/2 oz) mexican style stewed to; matoes

1/4

cup

chili powder

1

teaspoon

salt

Brown and drain meat, add other ingredients and simmer 20 minutes or more. Serve with cheese and crackers. This is a fast mild chili that the children love. My husband and I add hot sauce to ours. Of course, it is not as good as the chili you make with dried beans and simmer all day, but it works for a quick, inexpensive dinner. Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin on Jan 06, 1998 Yield: 1 servings

FAT CONTENTS OF GAME MEATS

1

text file

North American Hunter magazine had this table: meat type elk

calo fat cholest. sat. fat 146

1.1g moose

1.9g 73mg 134

.7g deer 153 1.4g 89mg

.97g 78mg

.3g bison 143

2.4g 82mg .59g lean roast beef 239 14.3g 87mg

7.2g

lean ham 153 5.8g 58mg 7.7g skinless chicken 163 3.5g 85mg 1.3g salmon 163 5.8g 87mg 1.9g all data based on a 3.5 ounce serving. they do not list their source for the data, but do quote Univ. of Colorado Health Sciences Center in Denver, and Emory University School of Medicine, so it may come from one of those sources. BTW, the probable typo in the ham entry is not mine, it is as listed in the magazine. Tom Aiken Yield: 1 servings

Page 539

FIDDLEHEAD & MOREL PAN ROAST

tbsp. butter 2

shallots, chopped

1

spring

fresh rosemary, bruised

4

oz.

fresh morels

1

cup

fiddleheads, steamed

1/4

cup

cream

salt & white pepper

auté morels and shallots together for 4-5 minutes along with the rosemary. Add the fiddlehead ferns and toss to coat with butter. Season with white pepper and salt. Add cream to pan and roast in oven 10-12 minutes covered at 375 degrees. Serve in roasting pan at table hot.

FIELD AND STREAM VENISON STEAKS WITH MADEIRA SAUCE

1

for the venison

2 1/2

lb

tender steaks

2

tablespoon

butter

2

tablespoon

1

cooking oil for the flouring:

2

tablespoon

flour

1

teaspoon

salt

1/4

teaspoon

ground dry ginger

1/4

teaspoon

dried thyme

1/4

teaspoon

1

fresh ground black pepper for the sauce:

1/4

cup

madeira wing

1/2

cup

red currant jelly

Mix the flouring ingredients and dredge the steaks in it. Have the butter and oil sizzling at a medium-high setting on you r range. Sear the first side of the meat until crusty brown, 2 - 3 minutes. Flip and cook the second side the same way. Transfer the steaks to a warm platter. Add the wine and jelly to the pan, mixing them with the pan juices. Pour the mixture into a small sauce dish and pass with the steaks. (I've also cheated and used the Knorr Hunter sauce mix to serve along side instead of the other sauce when I'm out of Madeira or red currant jelly.) From Field and Stream magazine Enjoy!! Mary Anne Benvenutti From: Mary Anne Benvenutti <mbenven@ibm Yield: 4 servings

Page 540

FILET MIGNON OF VENISON WITH POTATO WAFFLES

6

rashers bacon, rinds

1

removed

1

kg

fillet of venison, cut in 6

1

pieces

1

olive oil

1

red wine

1

freshly ground pepper

4

cup

1 200

strong beef or venison stock

gm

1

finely diced mushrooms salt and freshly ground

1

pepper

1

potato waffles:

4

cup

1

mashed potato, mashed with butter, milk, salt and

1

freshly

1

ground pepper

1

cup

1

teaspoon

1

plain flour baking powder to serve

1

fresh beetroot, boiled with

1

the skin on until cooked,

1

then skin

1

removed and tossed in butter

1

red wine vinegar

1

salt and freshly ground

1

pepper

To cook the venison: wrap a rasher of bacon around each piece of venison then tie with a piece of string to secure. Place the venison in a non- corrodible dish, pour over a mixture of olive oil, red wine and pepper, cover and refrigerate for 12 hours. Heat some oil over high heat in a frying pan and seal the venison on all sides. Remove the venison to a baking dish and cook in a 220'C oven for 15 to 20 minutes for medium-rare. Place the stock and mushrooms in a saucepan, bring to a simmer and cook for 10 minutes to make a sauce. Season with salt and pepper. To make the waffles: combine all the waffle ingredients and place some of the mixture in a hot, buttered waffle iron. Cook until the waffles are golden and crisp then cut into portions. Butter the waffle iron again and repeat with the remaining potato mixture. To serve: remove the string from the venison and cut each portion in half. Place 2 pieces of venison and a potato waffle on each heated serving plate. Spoon some sauce to one side and serve with roasted root vegetables and the boiled beetroot. Bon Appetit Exec.Chef Magnus Johansson Source: Vogue May'94 VENISON:

Yield: 4 servings

Page 542

FILETTO DI MAIALE ALLA MODA DEL CINGHIALE

2

lb

pork tenderloin, in 2 pcs

3

tablespoon

olive oil

1

cup

onion; sliced very thin

3

large

5 1/2

cup

1 1

garlic; mashed bay leaves minced celery; leaves and stalks

tablespoon

1

rosemary (halve if not fresh)

1

cup

1

lb

1

red wine fresh wild mushrooms; caps only

1

tablespoon

1

tablespoon

1

olive oil butter ; s&p

Marinate pork in next 7 ingredients overnight, turning and basting when convenient. 1 hr before prep time, let pork out of fridge. Clean mushroom caps and slice. Pat meat dry and brown in 1 T oil in a large heavy skillet. Remove meat to a platter. Pour marinade into the same skillet and allow this to cook covered until vegetables are very soft. Meanwhile, wilt mushrooms in butter. Add to vegetables and cook a minute or so. Add pork and correct seasoning. Now cook pork 10 min on either side in the sauce. Serve pork in 1" slices covered with the sauce. Remove bay leaves before serving. Pork tenderloin done as if it were wild boar Marcella Hazan, Washington Post 10-15-97, adapted From: Michael Loo Date: 19 Oct 97 Yield: 4 servings

Page 543

FILLET OF ALSATIAN VENISON WITH CINNAMON

1

kg

venison fillets

1/4

liter

bordeaux wine

1

tablespoon

vinaigrette

1/8

liter

cream

1/4

liter

game stock or chicken juice

1

salt and pepper

1

cinnamon

1

ginger

1

shallot

1

teaspoon

red currant jelly

Roast the venison with high heat in a cast-iron or copper recipient. Put the venison to the side, degrease the recipient and half-cook the shallot with the 5 types of crushed peppercorns and ginger. Deglaze with the red wine, reduce and add the game stock or the chicken juice. Reduce and add the cream. Strain the sauce and add a teaspoon of red currant jelly, cinnamon and vinegar. Reheat the venison in the oven and cut into escalopes. Pour the sauce over the escalopes and serve with a choice of mushrooms, huckleberries, chestnuts, pears and Alsatian noodles. from the restaurant "ESTAMINET SCHLOEGEL" in Strasbourg Alsatian recipes from www.strasbourg.com From: Ruth Hanschka Date: 19 Sep 97 National Cooking Echo Ä Yield: 1 servings

Page 544

FLATBREAD WITH CHIPOTLE STEAK AND CARAMELIZED ONIONS

1

cup

115

warm water (105 degree f to degree f)

1

teaspoon

sugar

1/4

teaspoon

active dry yeast

1 1/2

tablespoon

olive oil or oil of choice

1 3/4

cup

whole wheat flour

1

cup

all-purpose flour

1

teaspoon

salt

1

teaspoon

freshly ground pepper

4

tablespoon

olive oil, divided

2

tablespoon

butter or margarine

4

large

1

(3 lbs.) sweet onions, thinly sliced

1

tablespoon

sugar

1

teaspoon

salt, divided

3

medium

chipotle chiles in adobo

1

lb

beef steak, 1 to 1-1/4

1

thick yellow cornmeal

1

dairy sour cream

For the dough, combine warm water and 1 tablespon sugar in small bowl; sprinkle yeast over top. Let stand 10 minutes until foamy; stir in oil. Transfer flatbreads to large cutting board; cover loosely and keep warm. Repeat process, shaping and baking with remaining 2 pieces of dough, remaining 1 tablespoon oil and onion mixture. Thinly slice steak across the grain. Divide steak over flatbreads. Cut into strips and serve with sour cream. Makes 16 slices Combine whole wheat flour, 3/4 cup all-purpose flour, 1 teaspoon salt and pepper in large bowl. Stir in yeast mixture with wooden spoon. Transfer dough to lightly floured surface, shape into a rough ball and knead 8 to 10 minutes, adding remaining 1/4 cup all-purpose flour if necessary, until smooth and elastic. Transfer to lightly oiled bowl. Cover bowl with clean kitchen towel and let rise in a warm, draft-free place 1 hour. Twenty minutes before baking, adjust oven rack to lowest position. Place shallow baking pan on top rack of oven. Place baking stone on lowest rack and heat oven to 500 degree F. Meanwhile, heat 2 tablespoons oil and butter in 12-inch skillet over medium heat. Add onions, 1 tablespoon sugar, and 1/2 teaspoon salt. Cook onions, stirring frequently, 30 to 40 minutes, until caramelized. With flat side of a knife, mash chipotle to a paste. Stir in 1 teaspoon of the paste into the caramelized onions; set remaining paste aside. Transfer dough to floured surface; knead 2 minutes. Return to bowl; cover and refrigerate 20 minutes.

Page 545 Meanwhile, heat grill pan 5 minutes over medium-high heat. Sprinkle both sides of steak with remaining 1/2 teaspoon salt. Oil pan and grill steak 5 minutes. Turn and brush top with remaining chipotle paste. Grill 8 to 10 minutes more for medium-rare (140 degree F); transfer to cutting board. Cover loosely with foil and keep warm. Sprinkle a large cookie sheet generously with cornmeal. Divide dough into 4 equal pieces. On lightly floured surface, shape two pieces of dough with a rolling pin into two 10x6-inch ovals. Transfer ovals to prepared sheet; brush tops with 1 tablespoon oil. Divide and spread half the onion mixture over tops. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack. Immediately slice 2 flatbreads, one at a time, onto baking stone. Bake 10 minutes, until crisp and lightly browned. Nutritional facts per serving calories: 225 , total fat: 8g , saturated fat: 3g , cholesterol: 17mg , sodium: 350mg , carbohydrate: 26 g , fiber: 3 g , protein: 8g :Source: Ladies' Home Journal From: "Mignonne"
Page 546

FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE

1

flatbread

1 1/2

cup

warm water

1/2

teaspoon

dry yeast

4

cup

all purpose flour

1/2

teaspoon

salt

2

tablespoon

1

oil pesto:

2

cup

1

tablespoon

2

basil leaves pine nuts cloves garlic, coarsely

1

chopped

1/4

cup

parmigiano-reggiano

1/2

cup

olive oil

1

salt and freshly ground

1

pepper

1 1/2

assembly: lb

1

merguez sausage, grilled and thinly sliced

16

ramps or 2 leeks, grilled

1

and coarsely chopped

1/2

lb

1

manchego cheese, finely sliced

1

*6 plum tomatoes, oven

1

roasted and coarsely

1

chopped

1

freshly ground black pepper

1

parmigiano-reggiano, grated

Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese modern Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown. Pesto: Place all ingredients in a food processor and process until smooth. Assembly: Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.

Page 547 Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano. To oven roast tomatoes - slice plum tomatoes in half, lengthwise, brush with oil and season with salt and pepper. Place in a 300 degree oven on a baking sheet and bake for 45 minutes. from: Bobby Flay From: "Mignonne"
FLESH OF THE PIG

----BASIC RIBS---3

lb

country ribs or other

2

tablespoon

black pepper fine ground

1

cup

cider vinegar

2

tablespoon

garlic salt ----SAUCE FOR REHEATING----

1 1/4

open pit small bottle cup

molasses

1

small bottle a-1 sauce

1

supply of hickory chips

Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. Source: http://www.SailorRandR.com/recipes/

Yield: 4 servings

Page 549

FLORIDEAN TURTLE SOUP SEMINOLE

2

lbs

turtle meat 2 qts water

1

can

tomatoes*

4

large

white potatoes

1/2

cup

barley

2

large

onions

2

tbsp.

worchestershire sauce

*(or two fresh tomatoes, great use for garden tomatoes that youhave 'put up' yourself if you have them)

(Note: orginally this called for 'turtle flippers'--meaning green sea turtles, not something anyone would want to hunt now) Parboil turtle, remove skin and cut into small pieces, then add boiling water with tomatoes, potatoes, and onions--all cut up. Add barley and cook slowly for 1 1/2. Season with worchestershire sauce before serving. I have it from Chief James Billie (from a concert of his that I attended in Tallahassee in 1997) that turtles are still very popular amongst his people....and he added (wryly) that it goes well with a (large) bottle of red wine...:-)

Page 550

FORCEMEAT BALLS

1/8

lb

fresh beef suet finely chopped

1/4

cup

cooked smoked ham finely chopped

2

cup

fresh soft bread crumbs

1

made from homemade

1

white bread, shredded in

1

a blender or processor.

2

teaspoon

parsley - finely chopped

1

teaspoon

lemon peel - finely grated

1/4

teaspoon

ground thyme

1/4

teaspoon

ground sage

1/2

teaspoon

1

salt freshly ground black pepper

1

large

egg, - lightly beaten

2

tablespoon

butter

2

tablespoon

vegetable oil

In a large bowl, combine the suet, ham, bread crumbs, parsley, lemon peel, thyme, sage, salt and a few grindings of pepper. Stir thoroughly, then add the egg and mix together until the forcemeat can be gathered into a ball. Divide into 12 equal pieces and with lightly moistened hands, shape each piece into a ball about 1 1/2 in in diameter. In a heavy 10 to 12 in skillet, melt the butter in the oil over moderate heat. When the foam has almost subsided, drop in the balls. Cook them for about 5 minutes or until the golden brown on all sides, turning them frequently with a spoon and regulating the heat so that they color slowly and evenly without burning. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve. Per serving (excluding unknown items ): 366 Calories; 39g Fat (92% calories from fat ); 2g Protein; 5g Carbohydrate; 5mg Cholesterol; 153 mg Sodium NOTES Forcemeat Balls tradionally accompany game dishes like rabbit stew. Source: Cooking Of The British Isles Time Life From: Dianne Weinsaft <[email protected]> Yield: 12 serves

Page 551

FOWLER'S CORNED VENISON

1 1/2

cup

table salt

1/2

cup

brown sugar

1

medium

onion, sliced

1

lemon, sliced

1

clove garlic, minced

2

tablespoon

pickling spice mix

1

teaspoon

peppercorns

3

teaspoon

sodium nitrate

1

teaspoon

sodium nitrate

1

teaspoon

3 7

cloves bay leaves

quart

warm water

Mix all the dry ingredients well and put them into a large crockery or other non-metallic container. stir in the water, then add the onion, garlic, and lemon. add the meat, which should be submerged. it may help to put a plate, bottom-down on top of the meat, then weight the plate. put the container in a cool place for 15 days, turning the meat every day or two. when you are ready, rinse the meat and cook it by any corned beef recipe. FROM: VENISON COOKBOOK BY: A. D. LIVINGSTON From: Thomas Fenske [email protected] Downloaded from: http://home.att.net/~g.m.fowler/frame/index.htm Yield: 4 servings

Page 552

FOWLER'S KANGAROO WITH ROASTED EGGPLANT AND CAPSICUM

2

red capsicums

1

medium

1/4

bunch

4

curly endive leaves radicchio lettuice

500

gm

150

ml

1 1/2 1

eggplant

kargaroo fillet claret litres strong beef stock

small

tomato, diced

Cut capsicums and eggplant into 1 cm wide strips and roast. Seal kangaroo in a hot frypan with a little buttuer or oil, and finish cooking in a medium oven till done. Meanwhile, reduce wine to two tablespoons and add stock. Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted and soft. Divide evenly between four plated. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables and sprinkle with diced tomato. Newsgroups: rec.food.recipes,rec.food.cooking From: [email protected] (Stephanie da Silva) Yield: 4 servings

Page 553

FOWLER'S SMOKED WILD CANADA GEESE

1

boneless skinless goose

1

breasts strips

1

brine:

1

quart

cold water

46

gm

salt

35

gm

powdered dextrose or

24

gm

sucrose

2

gm

sodium nitrite or

1 1/4

oz

prague powder #1

I used boneless and skinless breasts strips for this project. I soaked the breasts for 40 hours (at 36 degrees) in the brine. Next, I put the goose breasts in pairs in ham stockinnettes and air dried them for 40 hours until they formed a nice pellicle. I hung the goose breasts in the smoker and smoked them at around 90 degrees for 36 hours and consumed 3 pans of apple chips. (Half of the last pan of chips was juniper and it added a delightful flavor) After the smoking, I heated the smoker up to about 150 and warmed the meat until the internal temp was 145. Then take out the goose and cool it quickly and refrigerate. The result is goose breast which you can slice very thinly with a razor sharp knife (or slicing machine) which is delightful served with thin slices of rye bread and sliced shallots. It has a somewhat "raw" texture to it which gives it real bite appeal. I had 1 which I served into the 3rd week and was still very good. From: Bill Leathem[SMTP:[email protected]] Yield: 4 servings

Page 554

FOZ'S FABULOUS CHILI

1 1/2

deer heart lb

5

ground beef bacon strips

1

diced onion

1

diced green pepper

1

can

kidney beans

2

can

tomato sauce

1

can

stewed tomatoes ----SPICES----

1

chili powder

1

garlic powder

1

onion powder

1

cayenne pepper

1

salt

1

black pepper

1

cumin

Cut deer heart into small pieces. Be sure and remove all blood vessels. Brown in a skillet with oil and worcestershire sauce. Brown ground beef, and lightly cook bacon (should still be about half raw). Sautee onions and green peppers in bacon grease. Add all ingredients in crock pot, spice to taste and simmer overnight. Top with grated cheddar cheese and serve with sourdough bread. From: Dale Shipp Yield: 10 servings

Date: 11 Apr 98

Page 555

FRANK SARGEANT'S CHILI

4

lb

1

rough-ground venison or elk 2 can whole, peeled tomatoes

1

2 large cans of tomato paste

1

6 plum tomatoes; diced

1

2 large onions; diced fine

1

lb

1/2

lb

1

mozzarella cheese fresh mushrooms; sliced thin 4 clove garlic; minced

1

5 tbsp cumin

1

2 tbsp oregano

1 Tbsp Or 2 tablespoons of chili -powder (3 or 4 if the temp -is below freezing or it's raining) 3 Tbsp Vegetable oil Salt and pepper; to taste You can leave out some of this, or add other things; some say chili isn't chili unless it has a handful of jalapenos swimming around in there, and it's not uncommon to tip a bottle of Jack Daniels over the pot on occasion at camp, either. I like to brown the meat, onions and garlic in the vegetable oil first, then add the dry spices and stir into the meat; that way, the flavor isn't lost in the liquids you add later. Cumin is one of my favorite spices. You can't add too much for me, but some people might prefer less. Next, you add everything else except the cheese, put the heat on low and simmer for at least three hours, stirring occasionally. Just before serving, add the cheese and stir steadily until it's melted. You might want to add some fresh diced onions to the top of the bowl and serve it up with fresh-baked cornbread. Man, home-cooking never was like this. Source: Frank Sergeant of the Tampa Tribune (Tampa Bay Online, ) MM: A. J. Chili From: [email protected] Yield: 1 batch

Date: 09-04-02

Page 556

FRANK'S SURE-KILL VENISON CHILI

3

lb

venison cubed/course ground

3

can

kidney beans as extender

3

can

tomato sauce

2

can

tomato paste

1

large

onion

1/4

lb

butter

1

lb

6

fresh mushrooms garlic wedges

1

can

stewed tomatoes (optional)

1

cup

barbeque sauce

1/2

cup

sugar-more or less to taste

1/2

cup

water

3

tablespoon

red pepper

6

jalapeno peppers - diced

3

tablespoon

louisiana hot sauce

4

tablespoon

worcestershire sauce

2

tablespoon

1/2

oregeno bell pepper-finely chopped

1

other spices that look good

1

that you have a mind to use

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over. Yield: 1 servings

Page 557

FRENCH FRIED FROG LEGS

24 1

frog legs quart

1 1 1

buttermilk oil for deep frying egg

tablespoon

creole mustard

1

bottle of beer 10oz

1

salt & pepper to taste

1

garlic to taste

1

red pepper sauce to taste

1 4

worcestershire sauce to tast cup

seasoned yellow corn flour

Place frog legs in a mixing bowl and cover with buttermilk. Allow to sit 1 hour at room temperature. Preheat oil to 375øF. Combine egg, mustard and beer. Using a wire whisk, stir all ingredients until well blended. Season lightly using salt, pepper, garlic, red pepper sauce and Worcestershire. Place corn flour in a bag. Remove frog legs from buttermilk, coat in beer batter and place in bag. Seal tightly and shake vigorously to coat legs thoroughly. Deep-fry until golden brown, turning as needed. Serve with tartar sauce or cocktail sauce. Makes 6 servings. Nutritional analysis: per serving: 530 calories, 12g fat, 725mg sodium, 77mg cholesterol, 21% calories from fat. ** Dallas Morning News -- Food section ~- 28 Feb 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 6 servings

Page 558

FRENCH HERB BUTTER WITH SPICEBERRIES

1 1/2

cup

corn oil

1/2

cup

fresh parsley leaves

2

small

1 1/2

teaspoon

3 cup

2

teaspoon

1

dark-colored miso common spicebush berries, finely chopped

1

teaspoon

1

teaspoon

1

hot paprika dried rosemary, finely crumbled

teaspoon

1 1/2

cayenne pepper cloves garlic, peeled

1/4

1

chiles, seeds and ribs removed, or

dried tarragon, finely crumbled

teaspoon

dried sage, finely crumbled

Corn oil and lecithin granules provide the butter flavor, while common spicebush berries enhance the flavor of the traditional French seasonings to create an outstanding mock butter spread. If you can get your hands on fresh rosemary, tarragon, and sage, use three times the amount specified for the dried herbs. Use French Herb Butter as a spread, on popcorn, or to sauté vegetables, tofu, or tempeh. Place all the ingredients in a blender and process until smooth. French Herb Butter will keep, tightly covered, in the refrigerator for up to a month. Makes 2 cups From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 559

FRENCH RABBIT STEW

1

rabbit; disjointed

3

tablespoon

butter

1 1/2

teaspoon

salt; optional

1/2

teaspoon

freshly ground black pepper

2

tablespoon

flour

1/4

cup

beef broth

1/2

cup

dry white wine

4

slice

bacon; diced

12

small

white onions

1

centiliter

garlic; minced (it really needs 2

1/2

lb

mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. Source: The Complete Round the World Meat Cookbook by Myra Waldo. Yield: 4 servings

FRENCH RABBIT STEW (REVISED)

1

rabbit; disjointed

3

tablespoon

butter

1 1/2

teaspoon

salt; optional

1/2

teaspoon

freshly ground black pepper

2

tablespoon

flour

1/4

cup

beef broth

1/2

cup

dry white wine

4

slice

bacon; diced

12

small

white onions

1

centiliter

garlic; minced (it really needs 2

1/2

lb

mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking.

Page 560 Source: The Complete Round the World Meat Cookbook by Myra Waldo. Shared and MM by Judi M. Phelps. [email protected] or [email protected] From: Judi Mae Phelps <jphelps@shell13. Yield: 4 servings

FRENCH'S SIMPLY VENISON

1

deer ham parts

1

adolph's meat tenderizer

1

coarsley grnd black pepper

1

squeezable soft margarine

The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. Yield: 4 servings

FRESH CARIBOU TONGUE

1

medium

4

cup

2

tongue water wild onions, finely chopped

1

handful mint leaves

2

teaspoon

coltsfoot salt

1

cup

indian vinegar

Wash tongue thoroughly with a brush made of evergreen boughs and trim off all stringy muscles. Put all ingredients in the improvised kettle. Set basket in the kettle and drop in the hot stones until the water boils. Let the tongue simmer for about 4 hours by continually changing the stones as they cool. Remove the tongue and plunge it into a container of cold water; then remove the skin. Scoop out the liquid in the kettle and strain through several layers of evergreen boughs into a clean container. Pour the juice over the sliced tongue and eat it hot; or, put the tongue back into the strained liquid and set aside to cool for 2 hours. Serve the jellied tongue with slices of corn bread. See: ASSINIBOIN HOT STONE COOKING

Page 561

Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

FRICASSEE OF LAPIN

6

lb

4

rabbit [skinned & cut up] egg yolks [beaten]

2

cup

bread crumbs

1/8

teaspoon

mace

1/8

teaspoon

nutmeg

1/4

cup

olive oil

2

cup

brown gravy

1

cup

red wine

1/2

lb

fresh mushrooms, sliced

1

salt to taste

2

tablespoon

butter

2

tablespoon

flour

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender. Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistency for a gravy... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs (BF:Gone but not forgotten) home of KookNet U/l to NCE by Burt Ford 4/98. (And a slight change of Title, to be honest.) From: Burton Ford Yield: 6 servings

Date: 10 Apr 98

Page 562

FRICASSEE OF RABBIT

6

lb

4

rabbit [skinned & cut up] egg yolks [beaten]

2

cup

bread crumbs

1/8

teaspoon

mace

1/8

teaspoon

nutmeg

1/4

cup

olive oil

2

cup

brown gravy

1

cup

red wine

1/2

lb

1

fresh mushrooms, sliced salt to taste

2

tablespoon

butter

2

tablespoon

flour

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender. Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 Yield: 6 servings

FRICASSEED RABBIT

1

text

Cut up and disjoint the rabbit; put into a stew-pan and season with cayenne pepper, salt and chopped parsley. Pour in a pint of warm water and stew over a slow fire until quite tender, adding when nearly done some bits of butter. Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4 Yield: 4 servings

Page 563

FRIED ALLIGATOR #1

1

alligator meat

1

cayenne pepper

1

oil

1

vinegar

1

flour

1

corn meal

1

salt & pepper to taste

Tenderloin fresh alligator tail, cutting pieces not to exceed 2"X 1" thick. Place in shallow dish. Pour on small amount of vinegar and add salt and pepper and cayenne to taste. Let stand for approximately 30 minutes. While gator soaks, pour into dusting bag or other container 4 parts corn meal to 1 part flour. Put about 1" oil in skillet and heat to 400 degrees F. Roll or shake alligator strips in dusting mixture, then place in hot oil and fry until golden. Use only enough pieces to cover the bottom of the skillet. Serve hot. Suggestions: Try deep-fried Alligator nuggets as an appetizer. Yield: 1 servings

FRIED BEAVER

1/2 6

beaver; hind parts oz.

1

beef suet; chopped onion; quartered

1

tsp.

cinnamon

4

cups

water

1/2

lb.

salt pork; sliced

1/4

lb.

margarine

2

bouillon

cubes salt and pepper to taste

Cut beaver into serving pieces. Place in pot of unsalted water and parboil for 15 minutes. Drain and add pork, suet, margarine, bouillon, cinnamon, salt, pepper and water. Cook for 1 hour, then add onion. Add more water if necessary. Cook until meat is tender and all water is evaporated. Fry to a light brown color, stirring occasionally.

Page 564

FRIED BEAVER TAIL

2

beaver tails

1/2

cup

vinegar

1

tablespoon

salt

2

teaspoon

soda

1/4

cup

flour

1/2

teaspoon

salt

1/4

teaspoon

pepper

1/4

cup

butter

1/4

cup

sherry or cooking wine

1

teaspoon

dry mustard

1

teaspoon

sugar

1

tablespoon

worcestershire sauce

1. Skin beaver tails, clean thoroughly and wash well in a solution of salt : water. Let soak overnight in cold water to cover, adding 1/2 cup : vinegar and 1 tablespoon salt to water. 2. The next day, remove from the brine, wash, then cover with solution of : 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and : simmer 10 minutes. Drain. 3. Dredge beaver tails in seasoned flour. 4. Melt butter in heavy fry pan and saute tails at low heat until tender. 5. Mix wine with mustard, sugar, garlic powder and Worcestershire sauce. 6. Add to beaver tails and simmer gently for 10 minutes, basting : frequently. From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973. Yield: 1 servings

Page 565

FRIED BEAVER TAILS

2

beaver tails

1/2

cup

vinegar

1

tablespoon

salt

2

teaspoon

soda(baking soda?)

1/4

cup

flour(seasoned with salt and

1

pepper)

1/2

teaspoon

garlic powder

1/4

teaspoon

pepper

1/4

cup

butter

1/4

cup

sherry

1

teaspoon

dry mustard

1

teaspoon

sugar

1

teaspoon

worcestershire sauce

Skin Tails; clean thouroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding vinegar + salt to water. Next day, remove from brine, wash, then cover with solution of 2 tsp. soda to 2 qts. water. (This does not sound complete, how long do you leave them covered in this solution? I guess you'll have to improvise a time) Dredge Tails in seasoned flour. Melt Butter in heavy skillet, and saute' tails at med. low heat until tender. Mix sherry with mustard, sugar, garlic powder, and Worcestershire sauce. Add to tails, and simmer gently for 10 minutes, basting frequently. from "Northern Cookbook", 1973, which was edited by a person in the Indian Affairs Department of Canada. From: [email protected](Henry Robert Heiczereder) Henry Yield: 1 servings

Page 566

FRIED CORN CAMANCHE By: Comanche Nation, 1

large

onion(white or yellow)

1/2

lb

bacon

8

ears

corn salt and black pepper to taste

First you shuck the corn and wash, then cut it with a real sharp knife, you want to skim the top of the kernels off. Then scrape the cob to get all the juice out of it. Then you fry the bacon real good, leave the grease in the pot(black pot works best). Cut and sauté the onion in the grease till it is clear Add the corn and the salt and pepper. Simmer over a low heat and stir often so it doesn't stick. Note: You can leave some of the bacon in , but we always use it to make a sandwich with while we cook the corn *s*

FRIED DEER HEART

1

deer heart per person

6

tablespoon

flour

8

tablespoon

cracker crumbs

1/2

cup

milk

2

tablespoon

bacon fat or oil

1

salt & pepper to taste

Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and roll in cracker crumbs, and fry on both sides to golden brown. Eat now or add broth and simmer for 3 to 5 minutes. Drain and serve hot. Hearts can be washed and marinaded if desired. Recipe date: 01/15/87 Yield: 1 servings

Page 567

FRIED DEER MEAT

3

lb

deer meat, cut in small pieces

1

pkg

meat marinade or

1

cup

milk or

1

cup

wine

1

cup

flour or

1

seasoned cracker crumbs or

1

seasoned bread crumbs

Marinate meat in marinade for 1 hour. Drain and roll in flour. Fry in deep fat until golden brown. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

FRIED DEER OR MOOSE STEAKS

deer or moose steaks; 1 inch thick butter onions; sliced salt and pepper Season steaks with salt and pepper. Fry in heavy pan with butter until done. After steaks are done place in covered dish to rest. Add small amount of water to pan to make a gravy. Pour this gravy over the steaks. Then fry onion slices until soft and browned. Serve steaks with gravy and topped with onions.

FRIED FINGER STEAKS

1

teaspoon

lemon pepper seasoning

1/2

teaspoon

salt

1/2

cup

1

buttermilk egg

1

cup

all-purpose flour

3/4

cup

vegetable oil

Marinate meat overnight in lemon juice. Remove from refrigerator and sprinkle with the lemon pepper seasoning and salt. Cut into strips. Mix buttermilk and egg in small bowl. Dip strips in mixture and dredge in flour. Preheat iron skillet, add vegetable oil or shortening and brown steak on both sides. Serves 4. 1 lb 1 1/2 inch boneless venison steaks cut from the round sirloin or backstrap From: Helen

Date: Sun, 15 Feb 1998 22:44:55

Page 568 ~0400 Yield: 4 servings

FRIED HALIBUT WITH SOUR CREAM AND POBLANO SAUCE

1

pound

halibut steaks (or other white fish; )

3

tablespoons

lime juice

1

clove

garlic, minced

1-2

tablespoons

flour vegetable cooking spray salt and pepper, to taste finely chopped cilantro, as garnish

4

lime

wedges sauce vegetable cooking spray

1

large

poblano chili, veins and seeds disc; arded, thinly sliced

1

small

onion, finely chopped

2

cloves

garlic, minced

1

cup

fat-free sour cream

1/4

teaspoon

ground cumin salt and pepper, to taste

Place fish in glass baking dish. Combine lime juice and garlic; brush over fish. Refrigerate, covered, 1 hour. Pat fish dry; coat lightly with flour. Generously spray large skillet with cooking spray; heat over medium heat until hot. Cook over medium heat until fish is lightly browned and flakes with a fork, 4 to 5 minutes on each side. Season lightly with salt and pepper. Arrange fish on serving platter, spoon Sour Cream and Poblano Sauce over. Sprinkle with cilantro; serve with lime wedges. Sour Cream and Poblano Sauce Makes about 1 cup Spray small saucepan with cooking spray; heat over medium heat until hot. Saute poblano chili, onion, and garlic until very tender, about 5 minutes. Stir in sour cream and cumin; cook over low heat until hot through, 2 to 3 minutes. Season to taste with salt and pepper. Yield: 4 servings

FRIED HOMINY

2

strips

of good bacon

2

cups

of hominy

2

or

3 green onion

Fry bacon while cutting green onions into small pieces. Crumble bacon, and add onions. When the onions start appearing to be frying, add hominy and cook for about 10 to 15 minutes first on high heat, then on low.

Page 569

FRIED RABBIT

1

no ingredients found

Dress rabbit. Wash thoroughly. Cut in pieces for serving. Soak overnight in salted water. Drain. Parboil in salted water until tender. If desired, a licorice leaf or small diced onion may be added. Drain. Save broth. Roll pieces of rabbit in flour. Brown in butter or cooking fat. Make a brown sauce by adding flour to broth. If desired, a dash of vinegar may be added to the sauce. Beulah Canterbury, Canton, OH. Yield: 1 servings

FRIED RABBIT (AI)

1

no ingredients found

Skin and clean the rabbit. Soak carcass overnight in salted water to which 2 cups vinegar has been added. Drain and cut up into serving pieces. Roll in flour and fry in hot oil or grease until brown and well done. SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 570

FRIED RABBIT 3

2

young rabbits - (1 1/2 lbs. each) -; dressed and quartered

1

teaspoon

salt

1

cup

all-purpose flour

1/4

teaspoon

red pepper

1

cup

vegetable oil

1/4

cup

all-purpose flour

2

cup

milk

1/2

teaspoon

salt

1/4

teaspoon

pepper

Sprinkle rabbits with 1 tsp. salt. Combine 1 c. of flour and the red pepper; dredge rabbit in the mixture, coating pieces well. Brown rabbit on all sides in hot oil in a large skillet. Cover, reduce heat, and cook over low heat 40 to 45 minutes, or until the rabbit is tender and golden brown, turning once. Drain well. Pour off the pan drippings, reserving 1/4 c. of the drippings in the skillet. Add 1/4 c. flour, stirring until smooth. Cook the mixture for two minutes, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in remaining salt and pepper. Serve the gravy with the rabbit. >>> Part 2 of 11... From staff writer Mary Alice Holt's "Fare Game" article in "The (Elizabethtown, KY) News-Enterprise," n.d. Typed for you by Cathy Harned. From: Cathy Harned From: Helen Peagram Yield: 8 servings

Date: 01 Feb 98

Page 571

FRIED RABBIT IN BREADCRUMBS

3

tablespoon

milk

1

oz

flour

1/4

teaspoon

salt

1/4

teaspoon

1

black pepper 4 lb rabbit, cleaned cut into serv; ing pieces

1

egg; lightly beaten with

1

teaspoon

3

oz

water fresh breadcrumbs

1

vegetable oil for deep fryin

4

parsley sprigs

Method: Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables. Courtesy of Gerry Stern in Fidonet Cooking From: KAREN MINTZIAS 06-02-93 (10:21) Yield: 4 servings

FRIED RABBITT

1

milk

1

rabbitt

1

seasoned flour

1

egg/milk batter

1

oil to fry

This simple recipe make you think youre eating fried chicken! Soak cut up prepared rabbitt in milk or buttermilk to cover, overnight. season flour with salt, pepper and paprika. roll rabbitt in flour, then in egg batter and then in flour again. Refrigerate 30 minutes for crust to set. Fry rabbitt in hot fat or oil as you would for chicken. Yield: 4 servings

Page 572

FRIED SQUIRREL

1

no ingredients found

Dress squirrel. Wash thoroughly. Cut in pieces for serving. Cover with salted water. Let stand overnight. Drain. If squirrel is not tender, parboil 10 minutes. Drain. Roll in flour. Fry in cooking fat until tender. If the squirrel is young, parboiling is unnecessary. Make a brown sauce. Serve squirrel garnished with lemon slices and parsley. Beulah Canterbury, Canton, OH. Yield: 1 servings

FRIED SQUIRREL #2

1

text file

Cover with salted water. Let stand overnight. Drain. If squirrel is not tender, parboil 10 minutes. Drain. Roll in flour Fry in cooking fat until -

tender If the

squirrel is young, parboiling is unnecessary Make a brown sauce. Serve squirrel garnished with lemon slices and parsley. Beulah Canterbury, Canton, OH. Yield: 1 servings

FRIED SQUIRREL AND GRAVY

1

squirrel; cut into 7 pieces

1

cup

flour; seasoned with

1/2

teaspoon

each salt and pepper

1/2

cup

1

crisco; for frying milk; for gravy

Recipe by: Pansy Hitchcock as remembered by Bright Larkin Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil.

Page 573

Yield: 4 servings

FRIED TOMATO PONES

----SPIRIT OF THE HARVEST---2

cup

1 1

peeled, seeded, and diced green or; ripe tomatoes salt and pepper

cup

1

cornmeal bacon drippings or corn oil, for fr; ying

Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden. NOTE: a nice variation on this recipe is to combine tomato mixture iwth 1/4 C thinly sliced green onions before forming into cakes and frying. Posted on GEnie Food & Wine RT Aug 16, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 8 servings

FRIED VENISON HEART

1

venison heart

1

medium

onion, sliced

1

teaspoon

prepared mustard

1

teaspoon

pickling spice

1

teaspoon

salt

3

teaspoon

wine vinegar

1

cup

1 2

red wine flour

teaspoon

butter

Split heart in half. Remove all vents and ducts. Misx onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer. Yield: 4 servings

Page 574

FRIED VENISON STEAKS (AI)

1

no ingredients found

Wipe haunch with a clean cloth well saturated with vinegar. Slice steaks at least 1" thick. Pound each steak well and dredge in flour that is well seasoned with salt and pepper. Heat fat (bacon grease or shortening) in a heavy skillet to which about 1/2 stick of butter has been added. When fat is smoking add steak pieces, but do not crowd. Brown well on one side, turn and fry the other side. Watch that the fat does not burn so it may be necessary to add more, lower the heat before more steaks are fried. Serve at once. SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings

FRIED WOODCHUCK (GOUNDHOG)

1

woodchuck

1

tablespoon

salt

1

cup

flour

4

tablespoon

fat

1/2

teaspoon

salt

1/4

teaspoon

pepper

1. Skin and clean woodchuck and cut into 6 or 7 pieces 2. Put in pot, add salt and enough water to cover and parboil for 1 hour. 3. Remove meat from the broth, and drain. 4. Dredge meat in flour, salt and pepper. 5. Melt fat in heavy fry pan and saute woodchuck until nicely browned. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada, Ottawa 1973. typos by Bert Christensen [email protected] http://www.interlog.com/~rosewood Yield: 6 servings

Page 575

FRIED WOODS RAT AND GRAVY

2

rats; cut into 7 pieces ea.

1

cup

flour; seasoned with

1/2

teaspoon

each salt and pepper

1/2

cup

crisco; for frying

1

milk; for gravy

Recipe by: Pansy Hitchcock as remembered by Bright Larkin Put seasoned flour into small paper bag. Put rats, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put rat pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil. From: Dave Drum

Date: 01-05-03

Yield: 4 servings

FROG LEGS By: 'Sue' <[email protected]> 2

saddles ( 2 pair )

frog legs salt & pepper

1

teaspoon

paprika

3

tablespoons

flour

1

teaspoon

butter

3

medium

mushrooms , sliced

2

teaspoons

minced parsley

1/2

cup

beef bouillon

hot pork or bacon fat ( you could; use vegetable oil instead

For each serving you will need : Wash & dry the legs, then season them with salt, pepper & paprika. Roll them in the flour then saute in the hot fat ( or oil ) till golden brown. Remove fat ( or oil ) from pan & add the butter, mushrooms, and 1 teaspoon of the parsley & saute the mushrooms for a few minutes, turning them often. Pour on the bouillon and let simmer for 15 minutes.

Page 576 Sprinkle with the remaining parsley and serve with pan juices.

FRONTIER BUFFALO BURGER WITH GREEN TOMATO SALSA

4

large

1

green tomatoes -- seeded, cored and

1

yellow pepper -- seeded and

1

diced

1

tablespoon

1

chopped coriander jalapeno pepper -- seeded

1

and diced

1

salt and pepper

1

teaspoon

honey

2

teaspoon

rice wine vinegar

6

large

1 1 1/2

(phillips brand) portabello mushrooms -- stems removed

teaspoon

peanut oil

6

buffalo (8-ounce) burgers

1

diced

Preheat grill. Mix tomatoes, onions, peppers, coriander, jalapeno and 1/4 teaspoon salt in a bowl. Allow to sit for 1/2 hour. Pour off juice and add honey and vinegar. Refrigerate 1/2 hour. Rub mushrooms with oil and season with salt and pepper. Grill on both sides until done. Season burgers and grill on both sides until medium rare. Layer with portabello on the bottom, salsa, then meat and topped with additional salsa. Add coriander to garnish. Recipe By

: Cooking Live Show #8889

From: "Angele And Jon Freeman" Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 May 97 Mastercook

Page 577

FRONTIER BUFFALO COWBOY STEAK ON WATERCRESS

5

oz

kosher salt

5

oz

brown sugar

2

oz

chipotle powder

1

oz

black pepper

1

smoked tomato vinaigrette:

5

tomatoes seeded -- smoked or

1

baked

2

cloves roasted garlic

1/2

teaspoon

1/3

cup

1

balsamic vinegar salt and pepper

1

cowboy (28-ounce) steak with

1

tablespoon

1/3

lb

bone watercress -- trimmed and

1 1/3

minced tarragon

washed lb

totsoi -- washed

3

big

3

candy cane beets -- peeled,

1

baked,

1/3

lb

haricots verts -- picked,

1

blanched

1

beautiful ripe red tomatoes

1

sliced 1/2-inch

1

thick

1

julienne and cooled

1

and cooled

In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes. Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice beef and place on plate. Garnish with beets and beans. Drizzle with dressing around salad. Recipe By

: Cooking Live Show #8889

From: "Angele And Jon Freeman" Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 May 97 Mastercook

Page 578

FRONTIER BUFFALO COWBOY STEAK ON WATERCRESS AND TOTSOI

5

oz

kosher salt

5

oz

brown sugar

2

oz

chipotle powder

1

oz

1

black pepper smoked tomato vinaigrette:

5

tomatoes seeded, smoked or

1

baked

2

cloves roasted garlic

1/2

teaspoon

1/3

cup

1

balsamic vinegar salt and pepper

1

(28-ounce) cowboy steak with

1

tablespoon

1/3

lb

1 1/3

minced tarragon

bone watercress, trimmed and washed

lb

3

totsoi, washed big beautiful ripe red

1

tomatoes, sliced 1/2-inch

1

thick

3

candy cane beets, peeled,

1

baked, julienne and cooled

1/3

lb

1

haricots verts, picked, blanched and cooled

In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes. Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice beef and place on plate. Garnish with beets and beans. Drizzle with dressing around salad. COOKING LIVE #CL8889 From: Sylvia Steiger Cooking Echo Ä Yield: 1 servings

Date: 07 Jul 97 National

Page 579

FROZEN DEER LIVER FRY

1

lb

fresh deer liver

1/2

teaspoon

salt

1

teaspoon

basil

1/4

cup

unbleached all-purpose flour

1/4

teaspoon

pepper

Soak the liver in saltwater for two hours. Drain and pat dry. Freeze the whole liver and slice into thin slices while froxen. Dredge each slice in the seasoned flour. Pan fry in oil over medium heat until tender From Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt Yield: 2 servings

FRUIT AND NUT STUFFING FOR ROAST WILD FOWL

1

cup

prunes

1

cup

chopped apple

1

cup

chopped black walnuts; sub.

1

english walnuts

1/2

cup

chopped onion

1

teaspoon

paprika

1/2

teaspoon

pepper

1/2

teaspoon

salt

1/2

teaspoon

thyme

Blanch prunes in boiling water for 5 min and then mix in all other ingredients. Stuff bird. LL Bean Game & Fish Cookbook From: Michael Loo Yield: 4 servings

Date: 26 May 98

Page 580

FRUIT SAUCE FOR BUFFALO ROAST

1

cup

seedless grapes

1

cup

dried apricots, diced

1 1/2

cup

1/2

water stick butter or margarine

1/2

cup

1/4

teaspoon

1

madeira wine cinnamon pinch of cloves

1

pinch of nutmeg

1/2

teaspoon

powdered ginger

1/4

teaspoon

salt

1/2

cup

ground or finely chopped

1

nuts (almonds, hickory, or

1

pecans)

Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups. Source: "COOKING WILD GAME", by Zack Hanle, 1974 Yield: 2 cups

FRY BRERAD MEAT PIES

2

pounds

ground beef

1

medium

green pepper, chopped

1

medium

onion, chopped

1

teaspoon

salt, pepper to taste indian fry bread brown meat, pour off fat. add onion; and pepper, saute 5 minu

Yield: about 16 meat p

Page 581

FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI

3

medium

3

medium

2

bell peppers; chopped onions; chopped fresh jalapenos; deveined &

1

seeded

4

garlic cloves

4

lb

5

lb

6

chuck; coarsely ground venison; coarsely ground drops tabasco

7

oz

28

oz

green chiles; diced stewed tomatoes

1

water

1

salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue Yield: 12 servings

GAGOONZ--LITTLE PORCUPINES

1

lb

1 1/3

cup

1 1

ground venison or fatless round steak uncooked light brown wild rice

small

onion minced very fine

1

seeded green pepper minced

1

very fine

1

teaspoon

salt

1/4

teaspoon

pepper

1

can

tomatoes

1

can

tomato soup

Combine meat, uncoooked rice, onion, green pepper, salt, pepper, mix thoroughly. Shape into 1& firm meat balls. Bring soup and tomatoes in their liquid to a boil in frypan with tight cover, put in meat balls, reduce to very slow simmer. Simmer tightly until done with rice popping out of balls like porky quills -- about 40-45 minutes. Olga Masica, Minneapolis Yield: 1 servings

Page 582

GAILMARYJO'S VENISON JERKY (FROM A MEIER'S BOOK)

5

lb

1

venison; sliced 1/4-1/2 thick strips

1/2

cup

soy sauce

1/2

cup

worcestershire sauce

2

teaspoon

liquid smoke

2

teaspoon

chili powder

2

teaspoon

lemon pepper

Marinate 24-48 hours. I put in a zip lock baggy, and mix off and on during the marinating time - Refrigerate during this process. Hang by toothpicks from oven racks, with a liner on the bottom of the oven. Bake 4-10 hours at 150-175 deg., or until desired dryness. I use my water-smoker and do the same as above, except it only takes about 3 hours, and the jerky is moist, yet dry, and more flavorful. From: [email protected] Yield: 4 servings

GAKONA DRY MOOSE SAUCE By: Deidre Ganopole 1/2

c.

rendered beef fat

1

c.

tomatoes, chopped fresh or stewed

1

c.

onion, minced

1/2

c.

dried green onion, plumped in a sma; ll amt. of water

1 1/2

cup

water

1

can

mushroom stems & pcs, 4 oz

salt & pepper

The moose that is taken late in the season & destined to feed many Alaskan families is often a dry & lean animal. To lovers of fat beef, late-season moose isn't much of a treat. While living in Flennallen one winter, we learned from a family in Gakona how to make a sauce to eliminate some of the problem. It's good on fat moose or beef, too. In frying pan over medium heat bring fat to hot. Combine all vegetables except mushrooms in a bowl & salt & pepper to taste. Pour them into hot grease & saute for 3 mins. Add water & bring to a boil. Cook for 10 mins, stirring occasionally. Drain mushrooms, add them to sauce & heat for another 2 mins. Add extra liquid if mixture appears too dry. Serve either on or beside meat.

Page 583

GAKONA DRY MOOSE SAUCE

1/2

cup

rendered beef fat

1

cup

tomatoes; chopped fresh or stewed

1

cup

onion; minced

1/2

cup

1

dried green onion; plumped in a small amt of ; salt & pepper

1 1/2

cup

; water

1

can

mushroom stems & pcs, 4 oz

The moose that is taken late in the season & destined to feed many Alaskan families is often a dry & lean animal. To lovers of fat beef, late-season moose isn't much of a treat. While living in Flennallen one winter, we learned from a family in Gakona how to make a sauce to eliminate some of the problem. It's good on fat moose or beef, too. In frying pan over medium heat bring fat to hot. Combine all vegetables except mushrooms in a bowl & salt & pepper to taste. Pour them into hot grease & saute for 3 mins. Add water & bring to a boil. Cook for 10 mins, stirring occasionally. Drain mushrooms, add them to sauce & heat for another 2 mins. Add extra liquid if mixture appears too dry. Serve either on or beside meat. From: Smokehouse Bear, More Alaskan Recipes & Stories, by Gordon R. Nelson 1982, Alaska Northwest Pub. Co. Anchorage Ak ISBN 0-88240-227-7 Typed by Deidre Ganopole Yield: 1 servings

Page 584

GAME CASSOULET

2

tablespoons

olive oil

1

ea

medium onion, minced

1

cup

cranberries or currants

2

lbs.

mixed game, cut in small pieces**

1-1/2

cups

red wine

2

cups

beef broth or homemade stock

1/2

teaspoon

thyme

1/2

teaspoon

sage salt and pepper to taste

** (duck, pheasant, venison, buffalo stew meat, turkey dark meat, elk or rabbit) Using a large, deep, heavy saucepan, saute the onion and berries over medium heat for a few minutes. Add the meat and brown for 8 to 10 minutes. Pour in the wine and let that liquid reduce until about half is evaporated. Now add the broth or stock, thyme and sage and let the whole mixture cook very slowly for about an hour or more, until the meat is very tender and the gravy juices have thickened. If you think the juices aren't thick enough, dust the meat with a little flour and stir it in. Put heat on low or ''keep warm.'' Serve over hot pasta, rice or mashed potatoes. This dish can be made a day ahead and reheated. If you want a little more richness, add a tad of heavy cream and some garlic powder, but it is really delicious just the way it is. If you have pork or veal in your freezer to use up, you could easily substitute it for one of the game meats. Veal is often sold in cutlet form in small amounts. If you see it for a reasonable price, buy it and save it up until you have enough to make a whole dinner, or use in a recipe like the one above.

Page 585

GAME STOCK

2

carrots

1

onion

5

lb

venison bones

1

water

3

sprigs thyme

6

sprigs parsley

1

celery stalk

5

black peppercorns

4

juniper berries; optional

Cut carrots into 3-inch lengths. Cut onion into eights. Roast carrots, onion and game bones on baking sheet at 400 degrees, shaking pan every few minutes, until bones are brown, about 15 minutes. Transfer carrots, onion and bones to large pot. Pour 1 cup water onto baking sheet and scrape with spatula to release caramelized cooking particles. Add to pot with bones and vegetables. Tie thyme, parsley and celery stalk together and add to pot with peppercorns and juniper berries. Cover with 5 quarts cold water and bring almost to boil over high heat. Just before stock boils, reduce heat and simmer 4 hours. Set aside to cool. Strain stock and discard solids. Store cooled stock covered in refrigerator up to 5 days or put in plastic freezer containers and freeze up to 3 months. Yields 4 quarts. Each cup: 22 calories; 17 mg sodium; 7 mg cholesterol; 0 fat; 2 grams carbohydrates; 2 grams protein; 0.19 gram fiber Comments: Never use game bones that have a strong gamy odor or your stock will be strong and gamy, too. Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - [email protected] Converted by MM_Buster v2.0l. Yield: 1 servings

Page 586

GAME TERRINES - ELK AND PORK - S.C. I. DINNER PT 1

----FORCE MEAT---5

lb

elk; triple ground to a fine f

2 1/2

lb

pork; triple ground to a fine f

2

tablespoon

salt

1

tablespoon

garlic powder; lawry's coarse ground wit

2

teaspoon

seasoned pepper; lawry's

1/2

cup

marsala wine

1/2

cup

pistachio nuts; coarsely chopped

1

tablespoon

leroy's cajun seasoning ----TERRINES----

3 3

bread pans; 9 1/4 x 5 1/4 x 3 inches lb

bacon ----TERRINE #1----

1

lb

2

chicken livers; washed, trimmed and separ skinned & boned chicken breasts; cut in 1/2 x 1/2 inch str

1

salt

1

leroy's cajun seasoning ----TERRINE #2----

2

lb

1

frozen spinach leaves; thawed and well drained red bell pepper; seeded and cut in 1/4 inc

1/2

lb

boneless pork loin; cut in 1/2 x 1/2 inch str

1/4

lb

shiitaki mushrooms; cut in strips

1

butter

1

salt

1

leroy's cajun seasoning

1

jar cocktail onions; well drained

----TERRINE #3---1

jar green olives; stuffed with jalapenos

1

lb

frozen spinach leaves; well drained

1/2

lb

boneless pork loin; cut in 1/2 x 1/2 inch str

1

salt

1

cajun seasoning

For the forcemeat- If the meat is not very smooth and fine after it has been ground 3 times, place it in small batches in a food processor and process it until it is very smooth and the consistency of the meat in a frankfurter. Add all the ingredients and mix thoroughly. When well mixed take a small portion of the meat and poach it in a little boiling water or saute it in a fry pan and test the seasonings. I prefer to saute the meat. If needed, correct to taste. Remember these will be eaten cold and the seasoning will not be as intense when cold so they should be a little over seasoned when hot. For the terrines- Using one pound per pan, line each pan with bacon, allowing the bacon to hang over the side so you can cover the tops when done. This is accomplished by starting each strip in the center of the bottom of the pan and working it up the sides and hanging the excess over the side. Continue until the pan is completely lined. This will require most of the pound of bacon. Terrine #1 - Place enough forcemeat in the bottom of the pan to form a

Page 587 layer about 1 inch deep. Pat in down firmly expelling all the air from the corners and bottom. Place a layer of the chicken livers on the meat, sprinkle with salt and the cajun seasoning to taste, and cover with another layer of meat. Again pack it down firmly expelling all the trapped air and sealing it to the bottom layer. Place the sliced chicken breasts on top of the second layer of forcemeat longways and again season to taste with the salt and cajun seasoning. Cover with a third layer of forcemeat and pack down firmly. The pan should be almost full to the top when done. Fold the bacon strips over the top of the meat, pat down firmly and cover with aluminum foil. Terrine #2- This terrine should be made in layers the same way as the first. Saute the mushrooms and bell pepper in the butter until just cooked and set aside. Squeeze the spinach with your hands to get all the liquid out. Construct the terrine using the mushrooms, spinach, bell pepper and pork loin, seasoning to taste as before, with the salt and cajun spice. The m ush rooms , spi nach and bel I pepper wi I I cook down a lot so add more than you think you need or you wont see them when you serve the terrine. The nicest part of serving the terrine is seeing the pattern the vegetables and meats make when you cut it. continued in part 2 Yield: 1 servings

GAME TERRINES - ELK AND PORK - S.C. I. DINNER PT 2

1

see part 1

Terrine #3, Put this terrine together as the others, in layers, using the listed ingredients and seasonings making any pattern you wish. Remember these are just suggestions for ingredients to use in these terrines and you are only limited by you imagination and flavors that will blend together. To cook The terrine- Place the terrine pan in a boiling water bath that comes about halfway up the sides of the pan and cook in a preheated 350 degree oven for about 1 1/2 hours or until the meat reaches an internal temperature of 160 degrees. Remove and chill overnight before serving. Classically it should be cooled with a weight on top of it to compress it as it cools. I find that when I do this the terrine tends to be too dry. I cool mine unweighted. NOTES : Salt and the Cajun seasoning are to taste in all of the terrines. Recipe by: LeRoy Trnavsky Posted to MasterCook Digest by [email protected] (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l. Yield: 1 servings

Page 588

GARBANZO BEAN STEW

2

lb

dried garbanzo beans

10

cup

water

4

lb

stew beef or venison, cut into 1-in; ch cubes

1

small

onion, chopped

1

teaspoon

salt

1/2

teaspoon

white pepper

Soak the garbanzo beans overnight in twice their volume of water. The beans will absorb much of the water and swell in size. The following day, drain and rinse the beans under cold running water. Place the beans in a large pot with the 10 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1 1/2 hours, stirring occasionally to prevent burning. Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked. Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of Picuris Pueblo taught me the recipe for this simple and satisfying stew made with garbanzo beans. I first tasted it while celebrating New Year's Day with her family. Yield: 6 servings

GARLIC RABBIT

1

rabbit

2

tablespoon

1

tablespoon

1

white wine vinegar flour salt and pepper

1

large

5

tablespoon

1

head of garlic oil wineglass of sherry

Marinade rabbit pieces overnight in 2 tbs white wine vinegar. Roll in seasoned flour. Chop garlic fine. Brown rabbit in oil until meat takes on color. Add wine and let cook until most of liquid evaporates. Cover and let simmer 30 to 40 minutes or tender and most of liquid is gone. Serve with garlic scented oil and fresh tomato slices. Original poster not noted. From: Jim Weller Yield: 4 servings

Date: 17 Mar 98

Page 589

GARY'S ALLIGATOR SAUSAGE AND CRAWFISH CASSEROLE

1

lb

1

alligator sausage; crumbled, browned, drained

1

lb

crawfish tails

1

lb

smoked sausage, sliced

2

cup

long-grain rice

10

oz

1

can ro-tel tomatoes/w chiles

1

can

onion soup

1

can

beef consomme

1

bunch

green onions, chopped

1

lb

mushrooms, sliced

10

ml

2

garlic, minced bay leaves

1

tablespoon

creole seasoning

1

tablespoon

black pepper

1/4

lb

butter or margarine

Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350F oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10-20. From: "Stewburner" <stewburner@sailorradate: Wed, 23 Oct 2002 23:15:05 ~0400 Yield: 4 servings

Page 590

GARY'S BARBECUED VENISON RIBS

2 1/2

cup

water

3

cup

ketchup

1

tablespoon

white vinegar

1/4

cup

lemon juice

1/2

cup

worcestershire sauce

1/2

cup

maple syrup

1/2

cup

2

brown sugar onions,diced

2

tablespoon

chili powder

2

tablespoon

cayenne pepper

1/2

teaspoon

salt

6

lb

venison ribs with some loin

1

meat attached

1

freshly ground black pepper

Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter.Pour sauce over ribs. Makes about 6 servings. Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup. From: "Stewburner" <stewburner@sailorradate: Tue, 5 Nov 2002 02:42:37 ~0500 Yield: 4 servings

Page 591

GARY'S BRAISED RABBIT

1 1/2

lb

rabbit, cut up

3

cup

water

1

cup

vinegar

1/3

cup

sugar

1

medium

onion, sliced (1/2 cup)

1

teaspoon

mixed pickling spices

1/4

cup

all-purpose flour

2

tablespoon

cooking oil

2

tablespoon

cold water

1

tablespoon

all-purpose flour

In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover; refrigerate for 2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and 1 cup of the marinade. In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and onions over rabbit. Cover; simmer about 35 minutes or till meat is tender. Remove rabbit and onions to a serving platter; keep warm. Measure pan juices. Add water, if necessary, to make 1 cup liquid; return to skillet. Stir together the 2 Tbsp cold water and 1 Tbsp flour; stir into pan juices. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more. Season to taste. Serves 4. From: "Stewburner" <stewburner@sailorradate: Mon, 7 Oct 2002 06:52:38 -0400 Yield: 4 servings

GARY'S CAMP BREAKFAST

1

potatoes

1

salt water

1

lb

bacon, salt pork, or fat

1

back

4

to 5 eggs

Soak potatoes in salt water overnight. Cut up potatoes. Fry up bacon, salt pork, or fat back. Crumble the bacon or fat back into small pieces. Put potatoes in skillet and fry. Add crumbled salt pork or bacon. Break eggs onto potatoes and let cook until eggs begin to get hard. Stir until everything blends together. From: "Stewburner" <stewburner@sailorradate: Tue, 8 Oct 2002 23:28:32 ~0400 Yield: 4 servings

Page 592

GARY'S CRAWFISH PIES

24

mini pie shells (uncooked)

1

large

1/4

cup

4 1/2

onion, diced green onion, chopped cloves garlic, minced

large

1

bell pepper, diced rib celery, diced

1

can

cream of celery soup

1

lb

crawfish tails, quartered

1/2

cup

bread crumbs, fresh

1

teaspoon

salt

1/2

teaspoon

cayenne pepper or to taste

1/2

teaspoon

black pepper

2

teaspoon

sp parsley

3/4

cup

milk

15

oz

can tomato sauce

Saute vegetables in small amount of oil til soft. Add all remaining ingredients and simmer 15-20 minutes. Fill pie shells on cookie sheet and bake @ 350 for 40 minutes. Note: Make however many pies as you want to eat now and freeze remaining filling to be used later. From: "Stewburner" <stewburner@sailorradate: Sat, 19 Oct 2002 05:01:47 ~0400 Yield: 4 servings

GARY'S CUBAN-STYLE GRILLED RATTLESNAKE WITH MOJO CRIOLLO

1/3

cup

6 1 2/3

sliced or minced cup

1 1/2

olive oil to 8 cloves garlic, thinly fresh sour orange juice or lime juice

teaspoon

ground cumin

1

salt and freshly ground

1

black pepper, to taste

After cutting off its head and skinning and gutting it, marinate the snake in Mojo Criollo, (a Cuban marinating sauce consisting of lots of garlic and sour orange juice). Allow it to marinate for a couple of hours, then grill it. Fried Rattlesnake Skin and gut snake and cut in 3" and 4" pieces Roll in mixture of flour, corn meal, milk, and egg. Salt and pepper. Deep fry in hot oil. Serve hot. From: "Stewburner" <stewburner@sailorradate: Thu, 21 Nov 2002 02:52:27 ~0500

Page 593

Yield: 1 servings

GARY'S DUCK BREAST LOUISIANA STYLE

4

duck breasts, halved

1

cup

mushrooms, fresh, chopped

1

cup

celery, chopped

1/2

teaspoon

flour

1/2

teaspoon

salt

1/4

teaspoon

garlic salt

Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a mixture of 10 parts flour to one each of sage, salt, pepper. Brown in an iron skillet in one stick of margarine, keeping heat very low and turning often to avoid burning. When brown, remove meat. Now add to skillet mushrooms, onion and celery and cook until soft. Add duck, crumbled bacon, thyme, garlic salt and extra 1/2 stick butter or margarine and simmer for 30 minutes, stirring frequently. Serve alone or over rice or noodles. From: "Stewburner" <stewburner@sailorradate: Fri, 25 Oct 2002 02:22:01 ~0400 Yield: 4 servings

GARY'S ELK, VENISON OR MOOSE OVEN BURGUNDY

2

lb's venison, elk or moose

2

tablespoon

2

tablespoon

4

soy sauce flour carrots

2

large

onions, sliced thin

1

cup

celery, sliced thin

1/4

teaspoon

pepper

1/4

teaspoon

marjoram

1/4

teaspoon

thyme

1

cup

burgundy wine

Blend flour with soy sauce in dutch oven. Cut meat into 1 1/2 cubes. Add meat to soy sauce mixture and toss to coat meat cubes. Cut carrots into chunks and add celery, onions, pepper, marjoram, thyme and wine to meat, mix gently. Cover tightly and cook in 325 degree oven for 3 hrs. Serve with rice, noodles or mashed potatoes. From: "Stewburner" <stewburner@sailorradate: Sat, 16 Nov 2002 12:18:19 ~0500 Yield: 4 servings

Page 594

GARY'S GRILLED VENISON

1

lb

venison, thinly sliced

1/3

cup

cooking sake (rice wine)

1/3

cup

vinegar

1/3

cup

soy sauce

1

single

red pepper

1

single

other spices (optional)

1

single

tariyaki sauce

NOTE: Use more vinegar if venison has a strong, "gamey" taste! Marinate venison about 20 minutes in a marinade of sake, vinegar, soy sauce and spices. Grill the slices of venison over a charcoal grill. A grill made of chicken wire mesh is fine in that the slices of meat will not fall down between the rods. Dip the cooked meat in tariyaki sauce if you prefer. Serve with rice. Source: http://www.SailorRandR.com/recipes/ Yield: 5 servings

Page 595

GARY'S RABBIT TERRINE

1

rabbit, boned and chopped

1

into 4 cm pieces (1kg

1

rabbit - 400g meat)

2

garlic cloves finely chopped

1

onion, peeled and finely

1

chopped

2

tablespoon

2

tablespoon

1

fresh thyme, finely chopped fresh rosemary, finely chopped

30

ml

400

gm

1

whisky boneless belly pork, chopped into 4 cm

200

gm

fatty bacon, finely chopped

75

gm

apricots, diced

50

gm

1 1 2

pistachio nuts, skin removed roughly chopped freshly ground black pepper

tablespoon

12

whisky rashes of rindless streaky

1

bacon

4

bay leafs

2

sprigs of thyme

1

watercress

1

figs, quartered

1

slice

1

fresh bread chutney

Blanch the nuts in some boiling water and rub them between your hands to remove the skin. Melt 2 Tbsp of butter in a saucepan over a moderate heat. Add the onions to the pan and sweat them until they are transparent. Add the garlic, thyme and rosemary to the onions and cook the mixture for a further minute. Remove the saucepan from the heat and allow the mixture to cool. Place all the terrine ingredients except the pistachios in a bowl including the cooled onion mixture. Mix the ingredients together until well combined and cover it with cling film and refrigerate it over night or for at least 6 hours to allow the flavours to mingle. After marinating the ingredients, chop the meat finely to a rough mince or use a mincer using the coarsest mincer. I prefer to chop the meat by hand as you have more texture. Return the mixture to a bowl and mix in the pistachios so that they are well distributed. Preheat an oven to 160C. Place 2 bay leaves and a sprig of thyme on the base of an 800ml-1litre terrine container or loaf tin and line it with 8 slices of streaky bacon. Fill the container with the terrine mixture, pressing it down firmly. Place the remaining slices of bacon over the top of the terrine and place the remaining bay leaves and thyme on top. Place the lid on the terrine or cover it in foil and place the terrine container in a roasting dish filled with enough

Page 596 water to come up to 2/3s of the terrine container (bain-maire). Place the terrine in the roasting tin on the centre shelf in the preheated oven. Cook the terrine for 1 hour and 30 minutes to 2 hours, until the terrine is set. The terrine is cooked when it begins to come away from the sides and the fat runs clear. Remove the terrine from the oven and bain-marie, remove the lid or foil from the terrine and allow it to cool. Cover the terrine with cling film and place a weight on it eg. tin of food. Place the weighted down terrine in the refrigerate and leave it for one day before serving. The terrine will keep for 2-3 days covered in a refrigerator. Serve the slices of the terrine with quartered figs and handful of watercress or and slices of buttered rye or wholemeal bread and chutney of your choice From: "Stewburner" wildgame mail list topica.com From: Jim Weller

Date: 01-06-03

Yield: 12 servings

GARY'S SMOKED DEER HAM

1

deer ham, 8-10 lb

3

tablespoon

red pepper

1/2

cup

salt

1/4

cup

vinegar

4

tablespoon

pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharp knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving. From: "Stewburner" <stewburner@sailorradate: Tue, 8 Oct 2002 08:49:33 -0400 Yield: 4 servings

Page 597

GARY'S SWEET-BRAISED SPICED VENISON

1

boned shoulder joint of

1

venison, weighing 2 lb

1

approx

1

oz

butter

1

tablespoon

olive oil

1 1

salt teaspoon

1

black peppercorns, coarsely crushed

1/2

pint

stout

3

tablespoon

malt vinegar

1

teaspoon

1 1/4

brown sugar or 1 tb redcurrant jelly

pint

chicken or beef stock

2

onions, chopped

6

allspice berries

4

cloves

4

bay leaves

2

tablespoon

double cream

1

knob of beurre manie, if

1

needed

Trim the venison. Heat the butter and oil in a flameproof casserole and brown the joint on both sides. Season with 1/2 ts of salt and the crushed peppercorns. Add the stout, vinegar, sugar or redcurrant jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil, then leave to simmer, covered, for 1-1 1/2 hours or until the meat is tender. Remove the venison from the casserole and keep it hot. Discard the bay leaves. Add the cream to the juices, which should be much reduced. Thicken the sauce lightly with the beurre manie if it seems to thin. Carve the shoulder into slices. Serve the sauce separately. NOTE: Use moose instead of venison, and serve it with blackcurrant jelly instead of redcurrant jelly. From: "Stewburner" <stewburner@sailorradate: Sat, 16 Nov 2002 09:06:13 ~0500 Yield: 4 servings

Page 598

GARY'S VENISON GOULASH

2

lb

1 1/2

venison (any cut) cut into inch cubes

3

tablespoon

flour

3

tablespoon

bacon fat

1

large

onion, sliced or chopped

1

fine

2

cloves garlic, chopped

1

tablespoon

hungarian paprika

1/2

cup

red wine

1

quart

1

boiling water or stock salt to taste

1

small

can tomato paste

1

cup

sour cream (optional)

Roll the meat in the flour, pressing the flour into the cubes. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary. Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, buttered noodles, or boiled new potatoes covered with sour cream. From: "Stewburner" <stewburner@sailorradate: Mon, 18 Nov 2002 13:44:30 ~0500 Yield: 4 servings

Page 599

GARY'S VENISON PAPRIKA

3

lb

venison steak

3/16

lb

butter

4

medium

2

onions cloves garlic

1

teaspoon

marjoram

1

cup

diced tomatoes

1

cup

dry sherry

2

tablespoon

1 1/2

paprika 1/ c sour cream

cup

flour

1

salt

1

pepper

Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and pepper. Shake cubes of steak until dusted. In lg skillet, melt 1/6 lb butter. When hot, add cubes of steak and lightly brown them. Remove steak and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak, replace lid and cook slowly until steak is tender, 45 minutes to 1 hour. Stir in sour cream and serve. From: "Stewburner" <stewburner@sailorradate: Wed, 30 Oct 2002 00:28:37 -0500 Yield: 4 servings

Page 600

GARY'S VENISON RODERICK AND GAME SAUCE

1

teaspoon

1

garlic powder (or 1 clove minced)

1

salt and fresh cracked

1

pepper to taste

2

lb

1

sliced 1/4 inch thick

2

tablespoon

1/4

cup

1 1

butter or olive oil brandy game sauce

cup

1 1

venison saddle or tenderloin

sauvignon blanc or other white wine

cup

1

cabernet sauvignon or other red wine

3/4

cup

1/4

cup

3

red wine vinegar prosciutto, shredded cloves garlic, mashed

1/2

lemon, peeled and sliced

2

sage leaves

2

sprigs rosemary

4

juniper berries

1

salt and fresh cracked black

1

pepper to taste

2

chicken livers, finely

1

chopped

4

anchovy fillets, finely

1

chopped

Heat a heavy nonstick skillet. Rub garlic, salt and pepper over both sides of sliced venison medallions. In a hot skillet, quickly saute venison until done to taste. Do not overcook. Remove and deglaze skillet with brandy. Serve sauce over venison. Serve with salad and wild rice pilaf and sauce below.. Game Sauce In a non-aluminum saucepan, combine wines and all ingredients except chicken livers and anchovy fillets. Bring to boil. Remove garlic, save, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by 1/2. Salt and pepper to taste. From: "Stewburner" <stewburner@sailorradate: Wed, 13 Nov 2002 19:57:25 -0500 Yield: 4 servings

Page 601

GARY'S VENISON STEW

3

lb

1

venison, cut into 1 inch cubes

1

flour (for dredging)

3

tablespoon

oil or bacon grease

2

cup

dry red wine

1/4

cup

6 1

vinegar or lemon juice peppercorns, crushed

teaspoon

2

salt bay leaves

2

whole cloves

1

to 3 cloves garlic, crushed

1/2

teaspoon

thyme

1/4

teaspoon

tarragon

1

cup

2

beef broth carrots, sliced

2

large

onions, sliced

2

tablespoon

flour

Dredge venison in flour. Fry in oil or grease until lightly browned. Combine wine, vinegar, peppercorns, salt, bay leaves, garlic, thyme, tarragon, and broth; use a bit of this mixture to deglaze the pan you browned the meat in, then add to venison in a stew pot. Add carrots and onions. Bring to a boil. Reduce heat and simmer for 1 1/2 to 2 1/2 hours, or until meat is fork tender. Serves 6. From: "Stewburner" <stewburner@sailorradate: Fri, 4 Oct 2002 21:38:40 ~0400 Yield: 4 servings

Page 602

GARY'S WILD GOOSE ROAST

1

wild goose, plucked clean

2 1/2

quart

broken bread crumbs

1

large

onion, finely chopped

2

large

1

apples, peeled, cored and diced

1

single

goose giblets

1

single

salt and pepper to taste

1

single

garlic

1

single

sage

2

tablespoon

butter

Mix all together in a big bowl, bread crumbs, onions and apples. Boil giblets till tender an remove the skin. Chop very fine and add to the bread mixture. Mix it all up and add salt an pepper, sage, garlic an any other seasonings you're a mind to. Moisten and stuff the goose and put it in a roasting pan. Grease with two tablespoon of butter and sprinkle with a dab of flour. Roast in a 350 degree oven about 15 to 20 minutes for each pound. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Mon, 4 Aug 2003 03:34:02 ~0400 Yield: 5 servings

Page 603

GATOR SAUCE PIQUANTE

2

lb

alligator meat cubed

2

cup

chopped onions

1/3

cup

cooking oil

1/2

cup

chopped celery

1/4

cup

chopped parsley

2

(8 oz.) cans tomato sauce

1

can

rotel tomatoes

6

oz

can sliced mushrooms

2

tablespoon

worcestershire sauce

1/4

teaspoon

1 1/4

basil bay leaf

teaspoon

oregano

1

salt & pepper to taste

1

wine for marinade (optional)

Alligator may be marinated in wine 1 hour before adding to sauce. Saute onions in oil until a dark golden brown, stirring often. Bell pepper and celery are then added and sauteed until tender. Add Rotel tomatoes and tomato sauce and seasonings, simmer for 10 minutes, then add mushrooms and drained alligator meat. Cover and cook for 40 minutes, add shallots and parsley and cook uncovered for 10 minutes. Serve over cooked rice. Source: "The Official Louisiana Seafood & Wild Game Cookbook", Louisiana Department of Wildlife & Fisheries, 1985. Date: Yield: 1 servings

Page 604

GEFULLTER REHRUCKEN GOLDENER HIRSCH

3

lb

1

venison from the rump cut into 2 inch cubes

1

peeled truffles

1

filling:

1

reserved venison trimmings

6

slice

lean bacon, finely ground

2/3

cup

ground lean pork

1/2

cup

ground veal

1/4

cup

1

minced goose or chicken livers salt and pepper

1

allspice

1

marjoram

1

thyme to taste

1 1/3

madeira cup

1

shelled pistachio nuts aspic:

2

envelopes gelatin

1/2

cup

1

cup

1

madeira bouillon salt

1

chestnuts

1

cumberland sauce

With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until

Page 605 it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce. Yield: 6 servings

Page 606

GEFULLTER REHRUCKEN GOLDENER HIRSCH (STUFFED VENISON)

2

loins from a well aged saddle of ve; nison

1

thin slices of peeled truffles

1

reserved venison trimmings

6

slice

lean bacon, finely ground

2/3

cup

ground lean pork

1/2

cup

ground veal

1/4

cup

1

minced goose or chicken livers salt, pepper

1

allspice

1

marjoram

1

thyme

1

madeira

1/3

cup

2

envelopes gelatin

1/2

cup

1

cup

1

shelled pistachio nuts madeira bouillon salt

1

more madeira

1

chestnuts

1

cumberland sauce

With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce.

Page 607

Source: Gourmet Magazine, December 1969 Yield: 6 servings

GENERAL RULES FOR THE COOKING OF MEATS AND POULTRY COOKIN

1

roasting

Red Meats - Beef, Lamb If to be cooked RARE - allow twelve minutes to the pound plus fifteen additional minutes MEDIUM - fifteen minutes to the pound plus fifteen minutes WELL-DONE - twenty minutes to the pound plus fifteen additional minutes. Veal, Pork For these white, close fibered meats which should always be well cooked allow twenty-five minutes to the pound plus fifteen. The reason for the additional time is to allow the meat to become thoroughly heated through to the center. Poultry This should have twenty minutes to the pound. The temperature should begin at 500 degrees, and should remain at that point for approximately fifteen minutes that the surface of the meat may be seared so as to retain the juices, after which reduce to 400-500 degrees F. For Turkey, the temperature should be 450 degrees F. for fifteen minutes, reducing to 375 degrees F. for remaining roasting period. BOILING The boiling of meats should always be gentle - furious bubbling boiling causes the meats to toughen. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 608

GEORGIA BRANDIED SNIPE

4

snipe - (4 to 6); whole,

1

but cleaned,

1

livers reserved

1

teaspoon

paprika

1/4

teaspoon

salt

1/4

teaspoon

freshly-ground black pepper

2

slice

bacon - (4 to 6)

1/4

lb

butter; melted

1/2

cup

boiling water

1/2

teaspoon

minced parsley

1/2

cup

brandy; heated

Dust birds with paprika, salt, and pepper; wrap with bacon. Put birds in a small roaster pan and roast at 350 degrees for 20 minutes, until done, basting with some of the butter. Mash the livers and cook in melted butter in a saucepan. Mix roaster drippings with 1/2 cup boiling water and add to livers. Correct seasoning, add parsley, and serve sauce separately with birds. Slice off the breasts, put breasts on a hot platter, pour on heated brandy, and flame. This recipe yields 2 to 3 servings. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Recipe by: Jacqueline E. Knight Yield: 2 servings

GERMAN SAUSAGE

50

lb

50

lb

1 1 3/4

beef or venison (ground) fresh pork (ground) not too lean

cup

1

salt (sack salt, not iodized)

3

oz

morton quick cure

3

oz

black pepper

2

oz

1

garlic powder (fresh garlic* is best)

1. Mix all the ingredients together and add up to 2 quarts cold water when mixing. 2. Sausage is ready to put in casings. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage. Yield: 1 servings

Page 609

GERMAN WILD DUCK

2

ducks

1/2

cup

1/2

cup

2 4

slice

bacon stalks celery, chopped

small

1

orange, peeled and sectioned

1 1

vinegar to wash 14 0z cans sauerkraut

3 1

salt to wash

apple, chopped small

onion, chopped

Wash ducks in solution of salt and vinegar. Place a layer of kraut (with juice) in a 9x13" pan. Mix celery,orange,apple and onion, stuff ducks with this. Place ducks breast up, on top of kraut. Put any remaining stuffing mixture around the ducks. Cover with bacon strips and additional onion. Bake at 300 deg. for 3 hrs. If duks tend to be a little fatty, remove excess fat as they cook.. Jason From: "Jason R." Yield: 4 servings

GERMAN-STYLE HASENPFEFFER

1 2

rabbit, cut into pieces tablespoon

1

vegetable oil bay leaf, crumbled

1

garlic clove, chopped

1

spice clove

2

tablespoon

2

bacon, diced small carrots, chopped

1

mushrooms, optional

1/2

cup

vinegar

1 1/2

cup

water

1

cup

sour cream or evap. milk

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles. Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN Yield: 4 servings

Page 610

GINGER ELK

2

lb

1/3

cup

1 2

elk steak ginger root; peeled & cut in inch slices

medium

2

onions; sliced cloves garlic; minced

1

teaspoon

sugar

3/4

cup

soy sauce

2

tablespoon

vegetable oil; up to 3

2

tablespoon

cornstarch

Cut elk steaks, across the grain, into 1/4-inch thick slices. Layer venison, sliced onions, garlic, and 1/4 cup ginger root in glass bowl. Combine soy sauce and sugar and pour liquid over meat. Cover and refrigerate 45 minutes to 1 hour. Heat oil and cook 5-6 slices of ginger root until browned and flavor is released into the oil. Remove and discard these ginger slices. Drain the majority of soy sauce from the meat and onion marinade. Add meat, onions, garlic and ginger slices to oil in skillet. Saute 2-3 minutes, then sprinkle cornstarch over meat and stir. Continue cooking until meat is completely cooked. Add additional soy sauce to taste. Notes: This is Jim Zumbo's favorite all-time recipe. Use it for all big game, especially the strongest cuts of meat. About the soy sauce: taste the soy sauce; brands vary, and if the soy sauce is very salty, reduce the marinating time to 30 minutes. About the ginger root: it is cut in 1/8-inch thick slices so that it can be easily removed before serving by those who find it too pungent. You may want to reduce the amount of ginger, and dice it, or keep it as is if you love the flavor. From Jim Zumbo in JIM ZUMBO'S AMAZING VENISON RECIPES, 1994, ISBN 0-9624025-4-0, Wapiti Valley Publishing Co., PO Box 2390, Cody, WY 82414, 800-673-4868, page 20. If you had to choose one cookbook for deer, elk, moose, antelope and other big game animals, I would recommend this one. Jim Zumbo is well-known by hunters; he is Hunting Editor for Outdoor Life magazine. Recipe by: Jim Zumbo's Amazing Venison Recipes From: Kathy And Lloyd Lipin
Page 611

GINGER, WILD

1

asarum canadense (linn.)

1

family: n.o. aristolochiacea

1

canada snakeroot

1

indian ginger

1

coltsfoot?

Parts Used---Rhizome dried and roots. Description---An inconspicuous but fragrant little plant, not over 12 inches high, found growing in rich soil on roadsides and in woods. A stemless perennial, much resembling the European Asarum, but with larger leaves, provided with a short spine, leaves usually only two, kidney-shaped , borne on thin fine hairy stems, dark above and paler green under-surface, 4 to 8 inches broad, strongly veined. A solitary bell-shaped flower, dull brown or brownish purple, drooping between the two leaf stems, woolly, the inside darker than the outside and of a satiny texture, the fruit a leather y six-celled capsule. It has a yellowish creeping rootstock, slightly jointed , with thin rootlets from the joints. In commerce the rootstock is found in pieces 4 to 5 inches long, 1/8 inch thick, irregular quadrangular, brownish end wrinkled outside, whitish inside, showing a large centre pith hard and brittle, breaking with a short fracture. Odour fragrant, taste aromatic, spicy and slightly bitter--it is collected in the autumn. Constituents---A volatile oil once largely used in perfumery, also resin , a bitter principle called asarin, mucilage, alkaloid, sugar and a substance like camphor. The plant yields its properties to alcohol and to hot water. Medicinal Action and Uses---Stimulant, carminative, diuretic, diaphoretic. Used in chronic chest complaints, dropsy with albuminaria, painful spasms of bowels and stomach. Dosage---1/2 oz. of the powdered root in 1 pint of boiling water, taken hot, produces copious perspiration. Dry powder, 20 to 30 grains. As an adjuvant to tonic mixtures or infusions, 1/2 to 1 drachm. from A Modern Herbal http://botanical.com/botanical/mgmh/g/ginwil14.html From: "Linda Roberts"
Page 612

GINO'S VENISON PIE

1

tablespoon

1/2

olive oil potato, peeled and diced

1/2

red onion, diced

55

g/2oz wild mushrooms

1

splash of red wine

1

tablespoon

1

tomato puree salt

1

freshly gorund black pepper

1

venison steak, diced

1 1

butter, to grease slice

bread, cut into round

Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve. :by Gino D'Acampo from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:04 ~0000 Yield: 4 servings

Page 613

GINO'S VENISON STEAK WITH RATATOUILLE

1

head of broccoli, cut into

1

florets

1

for the ratatouille

1

broccoli stalk, chopped

3

broccoli florets

1/2 1

potato, peeled and diced dash

1

olive oil red onion, diced

110

g/4oz wild mushrooms,

1

sliced

1/2

glass red wine

1

tomato, de-seeded and diced

1

salt

1

freshly ground black pepper

1

for the steak

2

tablespoon

1

olive oil venison steak, cut into

1

strips

55

g/2oz plain flour

1/2

glass red wine

1

salt

1

freshly ground black pepper

Bring a medium pan of water to the boil. Cook the broccoli florets for 5-6 minutes, or until just tender. Remove from the heat and drain. 2. Heat a chargrill pan and chargrill the cooked broccoli in the dry pan for 3-4 minutes until charred, then keep warm until ready to serve. 3. To make the ratatouille, heat the oil in a pan then saute the remaining broccoli florets, broccoli stalk, potato and onion for a few minutes, over a gentle heat to soften. 4. Add the mushrooms to the pan and cook for a further minute. 5. Stir the red wine, tomato and seasoning into the pan and heat for 4-5 minutes, or until the vegetables are soft. 6. To make the venison steak, heat the oil in a pan until hot. Coat the venison strips in the flour, and pan-fry for 2-3 minutes. 7. Pour in the red wine, season to taste and heat for a further minute. 8. Transfer the chargrilled broccoli florets to a serving plate and spoon the ratatouille around. 9. Serve the sliced venison on top. by Gino D'Acampo from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:00:19 ~0000 Yield: 4 servings

Page 614

GLAZED CORNISH HENS

1/4

cup

1/2

teaspoon

2

apple jelly cinnamon cornish game hens

1

pkg of uncle ben's wild rice

2

tablespoon

apple jelly

1 1/2

cup

red seedless grapes halved

1/2

cup

thinly sliced celery

1/3

cup

unsalted cashews

Combine 1/4 cup of apple jelly and cinnamon in small saucepan; heat stirring, until melted. Set aside. Place hen halves, skin side up, on rack in shallow roasting pan; sprinkle with salt. Roast in 350 degrees oven 20 minutes. Brush with jelly-cinnamon mixture and roast 25-30 minutes longer, or until browned and tender. While hens are roasting, cook contents of rice and seasoning packets according to direction. Stir in 2 T of jelly, gra[es amd celery. Serve alongside hens. Sprinkle cashews over rice. Yield: 4 servings

Page 615

GLAZED VENISON PATE

1

lb

venison (trimmed weight)

1/2

lb

belly of pork (trimmed wt.)

1/2

lb

chicken livers

1

small

1 2 1 1/2

orange lemon garlic cloves

teaspoon

1

fresh thyme (more to taste) whole and ground bay leaves

1

tablespoon

red wine vinegar

1

tablespoon

olive oil

1/4

pint

red wine

1

teaspoon

1

gelatine powder a few kumquats to decorate

Mince all three meats fairly finely and put them into a bowl. Add the zest of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar, a generous pinch of powdered bay and plenty of black pepper. Mix thoroughly and stir in the wine. Cover and leave to marinate overnight. Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check. Turn the pate into a terrine of about 2 1/4 pint capacity. Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish. Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2 hours. Using a bulb baster, remove and reserve most of the juices that surround the pate. Replace the greaseproof paper and foil, press the pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any remaining juices that have not been re-absorbed by the pate. Mix all the venison juices that you have collected with the juice of the orange and measure. Add a splash of water if necessary to make 1/2 pint in total. Dissolve the gelatine powder in the mixture and use it to glaze the pate, adding a few bay leaves and kumquats to decorate if liked. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias Yield: 2 servings

Page 616

GLEN'S CHILI A LA BAMBI

1 1/2

lb

venison burger; made with 80% venison, 20

3

lb

venison sirloin; cut in large chunks about

2

tablespoon

oil; up to 4

2

centiliter

garlic; minced fine

1

large

onion; chopped

2

can

(29-oz) chopped tomatoes

6

tablespoon

chili powder

1

tablespoon

cumin

1

tablespoon

kosher salt

1/2

tablespoon

black pepper

1

teaspoon

smoked habanero powder ----SMOKED HABANERO POWDER----

1

chipotles (smoked jalapenos)

1

smoked habanero chiles

To make smoked habanero powder: Smoke ripe red jalapenos and ripe habaneros for up to 24 hours until they are all shriveled and fairly dry. Completely dry in a dehydrator. Grind to a fine powder in a coffee grinder. BEWARE of the fumes while grinding! In a large pot, saute venison in oil until no pink remains. Add onion and garlic and sauce until onion is wilted. Add tomatoes, undrained. Add remaining spices except habanero powder. Simmer on low for about 3 hours, stirring occasionally. Just prior to serving, sprinkle habanero powder over chili and stir until mixed. This is the 1998 First Place winner in the annual Chili Cook-Off. Yield: 12 servings

Page 617

GOAT STEW/CHANFANA DA BAIRRADA [TTOP]

1

kg

goat or lamb, boned and cut into bi; ggish pieces.]

90

gm

bacon, fatty and cut into small cub; es.]

3

tablespoon

olive oil.

30

gm

lard.

1

teaspoon

paprika.

3

parsley sprigs.

1/2

coffeespoon of pepper.

1

large

1

onion, chopped.] bay leaf.

2

large

450

ml

garlic cloves, chopped.] red wine, from bairrada area if pos; sible.]

1/4

coffeespoon nutmeg.

1

salt.

Put all the seasonings in the casserole, mix, taste for salt and add the meat. Now pour in some of the wine, so the meat is almost covered. Put the lid on the casserole and bring to the oven, which must be very hot [232^C/450^F]. Bake for an hour at that temperature, then check the amount of liquid in the casserole. Add the remaining wine now, keep the oven at the above temperature for 30 minutes longer, then reduce to 180^C/350^F until the end of cooking [another 1 to 1 1/2 hours]. Remove from the oven, test for salt and liquid [it should bw swimming in gravy] and keep for a day or so, until needed. Then place it in the oven again until really hot. Serve accompanied by boiled potatoes. This festive stew used to be prepared in the baker's oven and still is, when possible. There is no reason, however, why one could not prepare it at home. The proper container is a large black earthen ware casserole from the same region, but you could use any roomy, fireproof dish with a lid. Weddings and christening feasts are whole-day affairs in the country, with food and wine brought to the large tables at regular intervals. This stew is but one of the succulent celebration dishes of the Bairrada region, which rates among the richest and most inventive in the culinary field. Goat meat is the classic choice, but lamb can also be used. Quantities here are given for 4 people, but these could be doubled or trebles, as needed. This stew is normally prepared a day or so in advance, and then reheated. from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 12 Jan 98

Page 618

GOLDEN ROAST PHEASANT

1

orange

1

s&p to taste

1/4

teaspoon

paprika

3

sprigs parsley

3

slices bacon

1/2

cup

1 1/2

golden raisins pheasant,2.5lb

teaspoon

3

dried sage garlic cloves

4

tablespoon

butter,room temp

1

cup

dry white wine

1) Preheat oven 350F 2) Squeeze juice of 1/2 the orange into cavity & over skin of bird.Rub bird inside & out w/blend of next 3 items.Cut remaining orange in half & place in cavity w/garlic & parsley. 3) Spread butter over breast of bird & place,breast side up,in shallow pan. Place bacon over breast. 4) Cover w/foil& bake 45min. 5) Heat wine to boiling over high heat.Add raisins,remove from heat & let stand for 45min. 6) Remove foil & pour wine mixture over pheasant.Bake uncovered,basting frequently,until juice runs clear when a thigh is pierced.(about 45min) 7) Remove pheasant w/bacon to platter.Spoon some raisin sauce over top & pour remainder into sauceboat.Serve immeadiately. Yield: 2 servings

Page 619

GOOSE GUMBO

----STOCK---2

geese; cut up

2

tablespoon

1

medium

salt onion

2

celery stalks

4

garlic cloves ----ROUX----

3/4

cup

bacon grease or lard or cooking oil

3/4

cup

flour

1 3/4

cup

chopped onions - (about 1 medium on; ion)

1 1/4

cup

chopped bell pepper - (about 2 bell; peppers)

1 1/4

cup

chopped celery stalks - (about 4 ce; lery stalks)

1

tablespoon

minced garlic

3

quart

----TO ROUX, ADD----

----THEN ADD---1

hot goose stock; strained roux

1

tablespoon

salt

1/2

tablespoon

each red and black pepper

1

tablespoon

tabasco

2

tablespoon

chopped parsley ----ADD----

1 1

reserved cut-up goose meat lb

sausage - cut into small rounds

14

to 24 md. oysters; shucked

1

rice

1

chopped green onions

----SERVE OVER-------GARNISH----

To make the stock, cut up geese and place them in a very large pot; cover with water. Add 2 tb. salt, 1 medium onion, 2 celery stalks and 4 garlic cloves. Bring to a boil; simmer 1 hour and 20 minutes. Remove geese; let cool. Debone meat, cutting meat into bite-size pieces. Return bones and skin to pot and simmer 30 minutes. Strain stock, reserving 3 quarts. To make roux, use a cast iron skillet and add bacon grease. Sift in small portions of the flour until you've added the whole amount. Do this at medium heat, stirring constantly (constant stirring is _very important_, you will ruin the roux if you don't do this!), until the mixture is the color of a dark penny. This will take 15 to 45 minutes. To the roux, add 1 3/4 c. chopped onions, 1 1/4 c. each chopped bell pepper and celery, and 1 tb. minced garlic. Saute vegetables in roux until tender. To very large pot, add hot stock and roux. Bring to a boil and then add 1 tb. salt, 1/2 tb. each red and black pepper, 1 tb. Tabasco and 2 tb. chopped parsley. Simmer one hour. Add cut up goose and sausage. Simmer 45 minutes. Add shucked oysters; simmer 10 minutes.

Page 620

Serve over rice and garnish with chopped green onions. My note: This is excellent and it freezes well. From Roy Lehmann/Port Lavaca, TX. Summer 1994. Typed for you by Cathy Harned. Yield: 1 batch

GOOSE IN ORANGE SAUCE

1

large

1

pkg

2 4

canada goose oven cooking bags envelopes brown gravy mix

tablespoon

brown sugar

2

6 oz. cans frozen orange

1

juice concentrate,

1

pulp-free

2

cup

hot water

1/2

cup

flour

4

tablespoon

1

orange marmalade or plum jelly

3

cloves garlic, finely

1

chopped

Slowly thaw the bird (overnight in cold water or refrigerator) and clean thoroughly. Place goose breast down in oven-cooking bag, seal and bake in a covered roasting pan for approxiamtely 1 to 1-1/2 hours in a 325-degree oven. Pour fat and drippings from goose and discard. Mix above ingredients together, pour over goose and into cooking bag, and seal bag. Return to roasting pan and continue cooking 2-4 more hours, or until goose is falling off bones or appears to be tender. Pour sauce into gravy boat and serve with sliced goose. ADDENDUM Cleaning I found it very important that the bird be thawed and cooked immediately afterward. Waiting 1 or 2 days to cook it after thawing tends to taint the meat and it does not taste very good. Also, it is very important to clean the bird thoroughly before cooking. I run the bird under cold water while picking off all excess fat and feathers and then run cold water through the body cavity until the water is clear. Cooking I found the maximum roasting times were the best, regardless of the size of the goose. That is, roast it 1-1/2 hours and then 4 hours. Cooking bags

Page 621 Cooking bags are available from Safeway in the food wrap section. Get the large size. The package contains 2 bags. Do not try to save the first cooking bag. Instead of "pouring fat and drippings from goose", just remove the goose from the cooking bag, discard the bag (drippings and all), put goose into a new bag, pour sauce into bag, and seal. Serving When done, the meat will be falling off the bones. Remove skin and discard. Remove meat from bones and arrange pieces on a serving platter. Discard bones. Pour orange sauce over the meat pieces and serve. Jim B. Powles [email protected] rec.hunting Yield: 1 servings

GOOSE ON THE BARBECUE

1

wild goose

1

cooking oil

1

garlic clove; pressed

1

onion powder

Wash and dry goose with paper towel or clean cloth. Cut goose in half, directly down breastbone, and rub breast with cooking oil. Brush meat cavity with garlic and onion powder. Place goose halves on grill over coals. Cook over low heat until done. This recipe yields 6 to 8 servings. Recipe Source: Hunters Information Service Downloaded from http://www.fordinfo.com/his Yield: 6 servings

Page 622

GOOSE WITH SAUCE MADAME

1

goose

1

teaspoon

sage

1

teaspoon

parsley

1

teaspoon

hyssop (or mint)

1

teaspoon

savory

1

pear, hard; peeled, cored & chopped

1

quince; pared, cored & chop

2

garlic clove; finely minced

1

cup

grape, seedless

1/4

cup

bread crumbs

1/2

teaspoon

cinnamon

1/4

teaspoon

ginger

1/4

cup

vinegar

1/4

cup

wine, red

1/2

teaspoon

salt; or to taste

Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable). Pour over the goose, or serve separately. ~ Pleyn Delit Hieatt and Butler. Submitted By SAM WARING <[email protected]> Yield: 8 servings

Page 623

GOURMET CHILE VERDE 9/16/89

1 1 1/4

step one lb

1 1 1 1/4

cubes lb

1 1

boneless shoulder of wild boar; cut in 1 inch boneless loin of wild boar cut in 1 inch cubes

tablespoon

1

olive oil step two

1/2

teaspoon

salt

1/2

teaspoon

ground black pepper

21

oz

chicken broth; two 10 1/2

1

oz

cans

1

large

tomato, peeled, seeded and

1

chopped

1

teaspoon

oregano flakes

2

teaspoon

ground cumin

1/4

teaspoon

ground allspice

1

large

onion; chopped

1/2

teaspoon

1 3

large

1 7

garlic powder-lawry's coarse gr. w/parsley; or fresh cloves minced

oz

1

canned diced green chiles step three

1

cornstarch

1

chicken broth

7

oz

1 4

canned whole green chiles, rinsed; and sliced

oz

1

oyster mushrooms; rinsed and sliced

In small batches saute the meat in the olive oil until all the liquid is gone and the meat is lightly browned. Pour off any excess grease. Add the salt, pepper, chicken broth, {reserve some to mix with the cornstarch later} tomato, oregano, cumin, allspice, onion, garlic and diced green chiles. Mix well and cook over low heat until the meat is tender. About 1 hour. If necessary add more chicken broth or water. Mix the corn starch with the reserved chicken broth and thicken the gravy to the consistency of a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix well but gently and cook just long enough to heat them through. Correct the seasonings if needed and serve at once. Recipe by: LeRoy Trnavsky From: Steve <[email protected]> ~0400 Yield: 8 servings

Date: Tue, 8 Sep 1998 14:09:34

Page 624

GRAM SELMA

4

tbsp.

corn oil or butter 1 large yellow o; nions, chopped

2

medium

yellow squash, cubed

1

red

bell pepper, roasted, seeded and ch; opped

4

cups

whole kernel yellow sweet corn

1/2

cup

parsley, chopped fine salt and pepp; er to taste

1/2

cup

water or stock, if needed

(my understanding is that buffalo suet was orginally used) This is stated by the Pawnee people as being one of their oldest dishes, despite that it has modern touches; the yellow squash is the one ingredient that they insist on, occasionally chopped nuts are added if not being served with above recipe. I and my mother both really like it as a side dish to any traditional foods of the woodlands.

Warm oil or butter in a large frying pan over medium heat. Quickly saute' the onion for 3 to 5 minutes, until translucent. Add the squash and chopped pepper, stirring to blend well and cook for an additional 5 minutes. Stir often to keep mixture from sticking. Add the corn, the remaining seasoning and all or some of the liquid if the mixture is sticking--add more liquid as needed. Stir well, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot.

Page 625

GRANDMA SCHHULTZ'S MOOSE MEAT SAUSAGE

9

lb

ground moose meat

3

lb

ground pork

1

cup

flour

4

tablespoon

pepper

2

tablespoon

mustard seed

6

tablespoon

coarse salt

4

tablespoon

sage

1

tablespoon

crushed garlic

1 1/2

tablespoon

sugar

2

tablespoon

red barbecue salt

1 1/2

cup

boiling water

Mix all ingredients together belnding well. Put into sausage skins, tying well in desired lengths. Smoke sausage in smoker or use barbecue. To use barbecue, make a small fire on a foil pie plate using dry poplar or willow. When half burned down, smother with oats. Lift barbecue rack as high as possible and place sausages on top. Cover with old blanket to keep smoke in, but leave front open. Smoke for 1 1/2 hours. Fire may have to be made several times, always on a plate away from the meat as they must not get hot. After smoking, sausages should be fairly firm. Plunge them into a large kettle of rapidly boiling water; return to a boil for 10-15 minutes. Remove and dry sausages on rack. To prepare sausages for eating, bake at 350 F. for 15 to 20 minutes. Sausages may be frozen. To reheat, double baking time. From: Peter Groves Date: 10 Apr 99 Yield: 1 batch

GRANDPA AND GRANDMA B'S VENISON SAUSAGE

4

lb

ground venison

4

lb

ground pork

2

tablespoon

salt

1

tablespoon

1/2

black pepper clove garlic

Again mix the venison and the pork, and add water. Finally add the spices and mix well. Yield: 4 servings

Page 626

GRANDPA GARY'S VENISON CHILI

2

lb

1

large

2

venison, ground onion, diced 16oz cans kidney beans

1

single

dash of tabasco sauce

1

cup

celery, diced

3

16oz cans stewed tomatoes

1

single

dash of sugar

2

oz

chili powder

Combine the onion, 16 ounce kidney beans, Tabasco sauce, celery, stewed tomatoes and sugar in a large kettle; stir. Simmer for 1 hour. Brown venison and drain. Add the sauce and cook at a low heat for 1 hour. Add the remaining kidney beans and chili powder and cook at low heat for 1 hour. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21 ~0500 Yield: 6 servings

Page 627

GRANNY'S RABBIT STEW

1

rabbit

1

onion; chopped

2

carrots; sliced

1 3/4

cup

water

1

teaspoon

spiced vinegar

1

tablespoon

flour

1

extra water (cold)

1

salt and pepper to taste ----SPICED VINEGAR----

1

pint

vinegar

1

tablespoon

molasses

1

teaspoon

1 1/4

golden syrup pinch salt

teaspoon

1

pepper onion; grated for juice

1

clove garlic; crushed for

1

_ juice

1

teaspoon

zest of lemon

1/2

cup

water

1/4

teaspoon

ground ginger

Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1 3/4 cups of water and chopped onion. Bring to boil, reduce heat, cover, simmer for 1 1/2 hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender. Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste. Spiced vinegar ~~~~~~~~~~~~~~ Blend all ingredients together, and store in a cool place. From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia Typed by Vicki Crawford - Australia From: Vicki Crawford Date: 04 Mar 97 National Cooking Echo Ä Yield: 4 servings

Page 628

GRAVET WILD GAME (NORWAY)

600

gm

1

wild game meat, preferably reindeer or moose fillet

2

tablespoon

salt

2

tablespoon

sugar

1

teaspoon

black pepper

1

teaspoon

crushed juniperberries

Cut off fat etc from meat. Rub spice mixture into the meat, keep cold and covered in the fridge for about 5 days. Turn every 6 hours or so. Serve with silver onion, sour red berries and flatbread, and/or potato salad. Other: Use juniperberries, thyme and rosemary and (optional) pour cognac over. Leave two weeks. http://home.c2i.net/harajeger/mat.htm http://www.geocities.com/jaktklubb/Gravet.jpg From: "Tove Stenersen"
Page 629

GREAT LAKES OJIBWA DUCK STUFFED WITH WILD RICE

2

long island ducklings

1

salt and ground pepper to

1

taste

3

tablespoon

hazelnut or sunflower oil

1 1/2

cup

sliced wild mushrooms

1

cup

sliced green onions

1

cup

blanched hazelnuts

1/2

teaspoon

dill seed

4

cup

cooked wild rice

2

tablespoon

1

chopped fresh dill or parsley

(morels, crimini, shiitake or oyster mushrooms)(I used a combination of portabella and shiitake in order to have enough) One day as a warrior returned to camp, he found a duck sitting on the rim of his soup pot. As the startled duck flew away, it dropped some pieces of grain into the soup. The warrior ate the soup, and found that the grain was very good so the next morning he went off in the direction that the duck had flown, finally coming to a lake where he found a flock of ducks. The ducks were feeding on the water grass, which came to be known as manoomin, or 'good grain.' Traditional Indigenous American ricers, to this day, still follow the duck guides to the marshes where the wild rice is ripe. The ducks themselves, who feed on this wild rice, are considered to be a delicacy. One might note that waterfowl that eat fish and insects often have a slightly "fishy" taste, but the flavor of mallards, canvas backs, teal and rails that flock to the wild rice marshes have a wonderful mild and slightly nutty flavor. One should also note that these leaner wild ducks don't contain as much fat as the store bought ones, so tying strips of pork fat or bacon around the duck is recommended to keep them moist during roasting. For rare duck, allow 18 to 20 minutes per pound roasting time. Native Peoples magazine says "The recipe that follows offers the alternative of using more commercially available Long Island ducklings, but the stuffing of wild rice studded with wild mushrooms and hazelnuts gives even the domestic descendants of the wild mallard the flavor of the North Woods. To complement the ducks and stuffing, we suggest serving two other Northeastern specialties, cranberry sauce sweetened with maple syrup and hazelnut-honey baked squash." Rinse the ducks and pat dry. If you want to use giblets in the stuffing, trim off the tough outer layer from gizzards, thinly slice giblets and reserve. Season ducks inside and out with salt and pepper.

Page 630 Heat oil in a large skillet over medium-high heat. Add giblets and saut‚ for 1 minute. Add mushrooms, onions, hazelnuts, and dill seed. Saut‚ for about 1 minute, until mushrooms and nuts are just golden. Add wild rice and the fresh dill or parsley to skillet. Season with salt and pepper and toss. Allow stuffing to cool. Preheat oven to 450 degrees. Loosely stuff the neck and body cavities of ducks. Close neck flap with a skewer and cover exposed stuffing near the tail with aluminum foil so it will stay moist. Prick skin all over with a sharp forks so the ducks will self-baste in their fat. Reduce oven temperature to 350 degrees and roast the ducks, allowing about 30 minutes per pound. Prick skin and baste ducks with dripping two or three times during roasting. Ducks are done when juices run clear with no hint of pink when thigh is pierced. Serves 6 to 8. Other Notes: There is quite a bit of difference in the amount of fat on a wild duck and a domestic one. Since mine was a domestic bird, I did not do any basting. I also put it on a rack so that it would not be sitting in all that fat. If roasting a wild duck then go by the other suggestions. Mignonne from the Native Peoples magazine. From: "Mignonne"
GREEN CHILE PASTE

2

poblanos, roasted, seeded and peele; d

1/2

jalapeño

chile, stemmed, seeded (if desired); and roughly chopped

2

cloves

garlic, peeled

1/2

bunch

cilantro leaves only

1/2

small

red onion, peeled and chopped

1

teaspoon

2

salt limes, juiced

2

tablespoons

water

2

tablespoons

olive oil

Combine all of the ingredients in a blender and purée until a chunky paste is formed. Serve at room temperature. Try on steak. Yield: 1/2 cup.

Page 631

GREEN CHILE PORK

3

pounds

1

tablespoon

1

boneless pork, cubed vegetable oil onion, chopped

1

teaspoon

ground cumin

1

teaspoon

oregano

1

cup

chicken broth

1

(4

ounce) can diced green chiles

1

(16

ounce) can mexican-style stewed tom; atoes

2

cloves

garlic, minced salt and pepper to taste

Serve as a filling for burritos, tacos, or nachos; add canned beans or hominy to make a stew; or just serve over rice. Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain. Place pork and onions in a crockpot, add remaining ingredients and cook on LOW until pork is tender, about 8 hours. With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot. This freezes well.

GREEN CHILE STEW By: Allrecipes.com 2/23/2006 1

pound

ground beef

1

small

onion, chopped

1

clove

garlic, chopped

1

(4

ounce) can green chiles

2

(14.5

ounce) cans whole tomatoes, chopped

2

(8

ounce) cans tomato sauce

1

(15

3 2

ounce) can whole kernel corn potatoes, peeled and cut to chunks

cups

water ground cayenne pepper to taste salt and pepper to taste

Cook Time: 30 Minutes Ready In: 45 Minutes 'Corn adds a sweet crunch to this hearty beef and vegetable soup. Canned veggies make it a breeze to throw together.' 1. Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper. Yield: 8 servings

Page 632

Preparation Time (hh:mm): 15 Mi

GREEN CHILI CRAB AND HOMINY CAKES WITH SALSA FRESCA By: Mary Putman, executive chef and general manager, Pearlz for the crab cakes: 1

pound

jumbo lump crabmeat

1

cup

hominy, prefer yellow, rinsed well

1/2

cup

mild green chilies, diced

1/2

cup

sweet onion, finely diced

1/2

cup

celery, finely diced

3/4

cup

mayonnaise

3

tablespoons

1

sour cream egg

1

tablespoon

lime zest

1

teaspoon

fresh lime juice

1/2

teaspoon

old bay seasoning

1/2

teaspoon

dijon mustard

1/4

to

1/2 cup panko breading salt and pepper to taste additional panko for breading olive oil for sautéing for the salsa fresca:

4

ripe

1

tomatoes, peeled and seeded avocado, diced

1

fresh

jalapeno, minced

1/4

cup

fresh lime juice

1

tablespoon

extra virgin olive oil

1

tablespoon

fresh cilantro, chopped

1

tablespoon

fresh mint, chopped

1

teaspoon

fresh basil, chopped

1/4

teaspoon

ground cumin salt and pepper to taste

In a heavy sauté pan, cook the hominy, green chilies, onion and celery over medium heat until slightly browned. Place the cooked vegetables in a mixing bowl. Add the remaining ingredients to the vegetables and combine gently so as not to break up the lumps of crabmeat. Form the mixture into cakes and coat with the Panko. Allow the mixture to set for half an hour before cooking. Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan and heat over medium heat until the pan and oil are hot. Brown the cakes and place on a baking sheet, only cooking halfway or so. Reheat in oven at 400 degrees for 12-15 minutes before serving. Salsa combine all of the ingredients in a bowl. Allow to marinate for about an hour.

Page 633 Serve at room temperature over the warmed crab cakes. Yield: 6 to 8 cakes.

GREEN CHILI SLEW

2

lb..

meat, cut into small pieces

2

ears

corn (scrap kernels from cob) or

3

cups

frozen or canned corn

3

stalks

diced celery

3

med.

peeled and diced potatoes

2

med.

diced tomatoes

5

roasted

diced green chili

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency, cover and simmer approximately 1 hour.

GREEN CHILI STEW (CONTEMPORARY)

1 1/2

lb.

lean meat, cut in cubes

2

t.

vegetable oil

1

lg.

red onion, chopped

4

c.

4

water potatoes, quartered

1/2

to

1 c. green chilies, seeded, cut up

1

c.

cilantro

1/2

c.

water

4

zucchini, cut in chunks

1

tsp.

oregano

2

cloves

garlic, minced

1

sm.

potato, greated salt and pepper sour cream (optional)

Green chili Stew is an old New Mexican staple which can be prepared with lamb, beef, or pork. The Navajo Indians use lamb, but a combination of beef and pork is good too. It's a fine dish to prepare a day in advance because it tastes even better the second day. In a large saucepan brown the meat in oil. Add onion and continue cooking until onion is soft. Deglaze pan with 2 cups water. Add remaining water and simmer covered for 30 minutes. Add the quartered potatoes and continue cooking until the meat and potatoes are tender. In a blender or food porcessor puree the chilies, cilantro and 1/2 cup water. Add to the meat along with zucchini, oregano, garlic, grated potato, salt and pepper. Cook 15 minutes. Serve in large bowls. If desired, top with sour cream.

Page 634

GREEN-CHILE STEW By: Gail Lindale, Texas 6

-

8 fresh long green chiles, roast; ed, peeled, seeds removed

1

medium

onion, chopped fine

3

to

5 cloves of garlic, minced

1

tsp

oregano

1

tsp

cumin

1

lb

lean pork, cut into 1' cubes juice of 1/2 lime up to 1-1/2 cups chicken stock salt black pepper hot green chiles to taste (see note; 2)

1

tblsp

olive oil

Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix. Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now. Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll describe shortly, and lots of cold beer, horchata, or jamaica. You can also serve this with sour cream, which is nice. Garnish: -------I've taken to chopping up fresh chiles to make my own food hotter, since the kids max out at Anaheim chiles. My base mild mix is to cut up an ancho or poblano chile (the dark green glossy ones, triangular and medium-pungent) into 1/4' dice, as well as about a quarter of an onion and a clove of garlic. Add a little olive oil and some dried oregano, stir well and salt to taste. Sprinkle this on the chile verde, roll it up in your tortillas, use it in omelettes or even on Texas-style chili. Notes: -----1. Long green chiles: if you can't find them fresh, you can use canned but the taste will be slightly different; the canned variety add lots of citric acid as a preservative. You might want to cut down on the lime in that event. I used fresh Anaheim chiles from my garden last year, and will do so again this year as the Anaheim is producing earliest (four chiles!) but I'm anxious for my New Mexico varieties to get going. The original poster is in the center of the universe for this stuff, though, and frankly you'd probably get better recipes asking your co-workers, fellow students, or the janitorial staff there than the net;

Page 635 if you do, please post it! :-) 2. Hot chiles: The Anaheims are pretty mild. Some people like to add jalapenos to this, but I preferred the serranos when we had the pepper garden last year. I liked six Anaheims and six serranos when it was just for me and Kim, but the girls wouldn't touch it, which is why I started making the garnish. You can also garnish with chopped fresh cilantro or epazote if you can find it; we're growing that and I love it so far, it's like a cross between cilantro and sorrel in flavor.

GRILLED BREAKFAST QUAIL

1/2

cup

butter or margarine; melted

1/8

teaspoon

garlic powder

1/8

teaspoon

8 8

salt quail; cleaned

slice

bacon

Combine butter, garlic powder, and salt; brush on all sides of quail. Wrap 1 slice bacon around each quail; secure with wooden picks. Grill quail over hot coals 45 to 50 minutes or until done, turning once. Remove wooden picks, and serve immediately. From John-Michael Van Dyke of South Carolina in October, 1988 "Southern Living" Typos by Jeff Pruett Yield: 4 servings

GRILLED BUFFALO STEAK

1 1/2

marinade: cup

3

fruity olive oil cloves garlic, minced

3/4

cup

1

teaspoon

dry red wine black pepper

1

steaks 6-8 oz each

4

strip buffalo steaks

Place steaks in glass dish or plastic zip lock bag and pour marinade over. Marinate at least 6 hours or overnight. Drain. Grill over medium hot coals for 2-3 min, then flip and cook second side 1-2 min. The amount of time depends on thickness of steaks and intensity of heat but Wills (Steven Wills of the Western Canadian Bison Ranch with a herd of 50 animals) says you must take great care not to overcook the meat. Grill at a slightly lower temperature than beef and don't pierce with a fork! Remove from grill and let steak stand 5 min. before serving. Serve with grilled vegetables. Source: recipe published in Calgary Sun newspaper July 12, 1993 Shared by Elizabeth Rodier Yield: 4 servings

Page 636

GRILLED CARIBOU TENDERLOIN

2

lb

1/2

caribou tenderloin; cut in inch filets

1/4

cup

red wine vinegar

1/4

cup

rose wine

1/4

cup

water

1

large

yellow onion; chopped

2

large

garlic cloves; crushed

1/2

teaspoon

2 1/4

dry mustard bay leaves

teaspoon

6

kosher salt whole black peppercorns

Trim any fat to reduce the gamy taste. Remove the silver skin [white muscle fiber]. For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir. Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 24 hours, turning the meat over every 8 hours. Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce. Grill for 5-6 minutes, baste with the marinade and turn, grill 4-5 more minutes, baste again with the marinade until it is cooked to medium rare. The filets cook very quickly. Caribou, like any venison, is very lean to begin with so basting is a must. It should not be cooked past medium done. Jim Weller From: Brad/Debbie Dick
Page 637

GRILLED CERVENA [VENISON] CHOPS WITH JALAPENO GLAZE

3

lb

8 cervena chops [venison]

1/2

cup

jalapeno jelly

1

cup

ground roasted peanuts; - unsalted

1

wood chips

1

salt and pepper to taste

Sprinkle salt and pepper on chops and let meat breathe uncovered in refrigerator for 1 to 2 hours. When ready, grill the chops over a hot fire until medium rare, about 2 to 3 minutes each side. Remove from grill and brush jelly over meat. Sprinkle peanuts over meat and pat down with your hand so they stick. Serve with your favorite side dish. from Executive Chef Mark Spelman of the Camino Real Hotel in El Paso, Tx. published in The Heartland Advertizer, August 9, 1995 NOTE: Cervena is a natural tender venison from New Zealand. This award winning dish is easy to prepare and ready in a matter of minutes. With a nutritional profile matching skinless chicken breast and salmon, Cervena has captured the attention of red meat eaters who watch their fat intake. "Coming from the South, I'm a big barbecue fan," says Chef Spelman. "The mild yet meaty flavor of Cervena tastes wonderful when grilled. It has turned my favorite barbecue dishes into healthier low-fat meals." typed and posted by teri chesser 8/95 Yield: 4 servings

Page 638

GRILLED CERVENA CHOPS WITH JALAPENO GLAZE

3

lb

8 cervena chops

1/2

cup

jalapeno jelly

1

cup

ground roasted peanuts; - unsalted

1

wood chips

1

salt and pepper to taste

Sprinkle salt and pepper on chops and let meat breathe uncovered in refrigerator for 1 to 2 hours. When ready, grill the chops over a hot fire until medium rare, about 2 to 3 minutes each side. Remove from grill and brush jelly over meat. Sprinkle peanuts over meat and pat down with your hand so they stick. Serve with your favorite side dish. from Executive Chef Mark Spelman of the Camino Real Hotel in El Paso, Tx. published in The Heartland Advertizer, August 9, 1995 NOTE: Cervena is a natural tender venison from New Zealand. This award winning dish is easy to prepare and ready in a matter of minutes. With a nutritional profile matching skinless chicken breast and salmon, Cervena has captured the attention of red meat eaters who watch their fat intake. "Coming from the South, I'm a big barbecue fan," says Chef Spelman. "The mild yet meaty flavor of Cervena tastes wonderful when grilled. It has turned my favorite barbecue dishes into healthier low-fat meals." typed and posted by teri chesser 8/95 Yield: 4 servings

Page 639

GRILLED DUCK BREASTS

4

large

2

tablespoon

1

wild or domestic duck breasts, deb; oned vegetable oil salt, freshly ground black pepper,; and cayenne to taste

1/2

cup

fresh orange juice

1 1/2

cup

chicken stock

3

tablespoon

balsamic vinegar

6

tablespoon

1

butter zest from one small orange

The grilled duck breasts were inspired by a couple of Rock's hunting buddies who are always bragging about grilling deboned duck breasts at their camp. Rock found a similar recipe in one of my wild game books that suggested the addition of an orange sauce to serve with the breasts. Again, wild duck breasts are preferred, but domestic duck (inquire at your supermarket for farm-raised moulard duck breasts or other top quality duck) can be used as well. My duck-hunter friends like to grill wild duck to rare to medium-rare (the taste is marvelous), but you can cook them a little longer if you can't stand the sight of blood. Prepare the grill. Rinse the duck breasts in cool water and pat dry. Rub the breasts with the oil, then season with salt, black pepper and cayenne. Set aside. Combine the orange juice and stock in a saucepan over medium-high heat. Simmer, uncovered, for 15 to 20 minutes, or until it reduces by half. Add the vinegar and cook for three minutes. Add the butter, a tablespoon at a time, whisking constantly. Season with salt, black pepper and cayenne. Add the orange zest. Remove from the heat, cover and keep warm. When the charcoal is gray and hot, lay the breasts on the grill. Grill for about seven minutes (time will vary depending on the size and thickness of the breasts as well as the type of breasts you are using), then turn and grill for seven to eight minutes for rare to medium-rare. Cook longer if desired. Transfer the breasts to a cutting board and slice thinly on the bias. To serve, put the breasts on dinner plates and spoon the sauce over them. Makes four servings. MM format by Manny Rothstein, 10/31/98. MARCELLE BIENVENU IS A CONTRIBUTING WRITER TO THE TIMES-PICAYUNE. ARTICLE ORIGINALLY PUBLISHED OCTOBER 22, 1998. From: Manny Rothstein

Date: 31 Oct 98

Yield: 4 servings

Page 641

GRILLED DUCK BREASTS WITH ORANGE, GINGER AND BALSAMIC SAU

1

skinless (or substitute

1

goose breast)

1

for the sauce:

1/2

cup

fresh orange juice

1 1/2

cup

no-salt chicken or veal

1

stock

3

tablespoon

balsamic vinegar

2

teaspoon

freshly grated ginger

4

tablespoon

unsalted margarine

1/2

teaspoon

salt (optional)

1

teaspoon

1

cracked black peppercorns zest from one small orange

by John Manikowski Long before restaurants made moullard duck breast trendy, hunters have known the irresistable taste of grilled duck breast, usually cooked rare. Farm raised moullard breasts are of course much larger, being raised primarily for their size but no outdoorsman will bother comparing the difference in taste between farm-raised and wild duck. Because one shouldn't compare apples with oranges. Serve with garlic mashed potatoes with a little orange zest swirling into it while mashing and collard greens, steamed and sprinkled with vinegar, salt and pepper. Preparation: Start a fire in an outdoor grill. Clean and wash breasts. Pat dry and set aside. For the sauce: Combine orange juice and stock in a medium sauce pan over medium-high heat. Reduce by one-half, about 15-20 minutes, uncovered. Add balsamic vinegar and ginger, cook 2-3 minutes then add margarine, 1 tablespoon at a time while whisking constantly. After margarine is completely integrated add salt (if using), pepper and orange zest. Turn off heat, cover and keep warm. When the charcoals are gray and hot, lay breasts on grate. Grill 6-8 minutes, turn and grill about 8 more minutes or until the meat is medium-rare to rare, depending how you like your duck meat cooked. (The time will vary considerably depending on the type of duck, or goose, breast used. Obviously, decrease the time with smaller ducks and increase with larger ones.) Transfer duck breasts to a wooden platter and slice thinly on the bias. Fan out on warm plates and ladle with a generous amount of sauce.

Page 642 Copyright 1996 - the electronic Gourmet Guide, Inc. All rights reserved. 2 duck breasts from a large duck such as mallard or black duck, From: Albert & Lita Lotzkar
GRILLED DUCK WITH JUNIPER BERRY, ORANGE, CHIPOTLE SAUCE.

6

duck breast, halved and

1

skinned

2

tablespoon

1/2

cup

1

olive oil + 2 tbs. butter divide in half

20

juniper berries finely

1

crushed

1/2

cup

holy chipotle

3

teaspoon

sugar divide in half

1

tablespoon

grand marnier

1/4

teaspoon

ground black pepper

1/2

teaspoon

grated orange zest

1/4

teaspoon

salt

1/2

cup

orange juice

In food processor combine: 1/2 cup butter, juniper berries, 2 tsp. sugar, Grand Marnier, pepper, orange zest. After processing shape butter mixture into a cylinder, wrap in plastic and chill for later. Brush duck with olive oil, let stand for 2 hours until room temp. Season with salt. Heat remaining 2 tsp. butter over medium heat. Add duck, cocking five minutes per side. Transfer duck to warm plate. Add O.J. to pan and remaining 1 tsp. sugar to deglaze the pan. Slice duck. Divide chilled butter mixture among duck slices. Top with reserve orange glaze, garnish with parsley or other greens. Linda From: Linda Roberts
Page 643

GRILLED GAME SAUSAGE CREPINETTES W/ WILTED GREENS, BALSAM

1

lb

magret of duck with fat

1/2

lb

pork butt

1/4

lb

pancetta

1

teaspoon

cumin seeds

1

teaspoon

cinnamon

1

teaspoon

salt

1/4

lb

1 4

tablespoon

2

extra virgin olive oil cloves garlic, thinly

1 2

caul fat (available at specialty butcher shops)

sliced cup

1

kale (bitter escarole), cut into 1/2-inch ribbons

1

salt and freshly ground

1

pepper to taste

2

bottles balsamic vinegar,

1

reduced to 20 percent to

1

syrup

Preheat the broiler or grill Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside. In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the mixture equally on 4 plates and serve. MOLTO MARIO #MB5685 From: Sylvia Steiger Date: 14 Aug 97 National Cooking Echo Yield: 4 servings

Page 644

GRILLED GAME SAUSAGE CREPINETTES WITH WILTED GREENS AND B

1

lb

magret of duck with fat

1/2

lb

pork butt

1/4

lb

pancetta

1

teaspoon

cumin seeds

1

teaspoon

cinnamon

1

teaspoon

salt

1/4

lb

1 4

tablespoon

2

extra virgin olive oil cloves garlic, thinly

1 2

caul fat (available at specialty butcher shops)

sliced cup

1

kale (bitter escarole), cut into 1/2-inch ribbons

1

salt and freshly ground

1

pepper to taste

2

bottles balsamic vinegar,

1

reduced to 20 percent to

1

syrup

Preheat the broiler or grill Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside. In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the mixture equally on 4 plates and serve. Yield: 4 servings MOLTO MARIO #MB5685 From: Sylvia Steiger Cooking Echo Ä Yield: 1 servings

Date: 14 Aug 97 National

Page 645

GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS

1 4 1/2

-pound

butterflied boned leg of lamb, trim; med of

6

garlic

cloves, thinly sliced

2

tablespoons

minced fresh thyme

1

tablespoon

dried savory

1

tablespoon

minced fresh rosemary

5

bunches

green onions, trimmed

1/4

cup

plus 3 tablespoons extra-virgin oli; ve oil

2

french-bread

baguettes, each cut crosswise into; five 4-

excess fat

to 4 1/2-inch pieces aioli red bell pepper sauce 1 1/2

cups

purchased tapenade

In this menu, guests make their own sandwiches, piling on rosy slices of spring lamb, chopped grilled green onions and a variety of condiments. Have a selection of sodas and bottled water on hand. Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil. Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes. Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade. Yield: 10.

Page 646

GRILLED MARINADED COBIA

2

bay leaves

1/2

teaspoon

1

cup

1

thyme vinegar cobia, 1 to 1-1/2 steaks

Prepare marinade by blending 2 bay leaves, 1/2 tsp thyme and 1 Cup wine vinegar. Heat in saucepan to blend flavors; Cool before marinating. Submerge steaks and marinade for 30 minutes or longer in marinade. Drain before cooking. Barbecue approximately 12 minutes, turning once, approximately 3" from the charcoal. Suggestions: Substute some of prepared salad dressings for marinade. Yield: 1 servings

GRILLED MOOSE STEAK By: source unknown 2

large

moose steaks, any cut

2

large

wild onions

3

fingers

coltsfoot salt

2

fingers

fat

Place the steaks on a flat clean rock.

Pound steaks with another stoneuntil all the fibers have been broken down.

Sprinkle a little coltsfootsalt over the steaks.

Cut the wild onions in half and on the cut side, rub the salt into the meat.

Drop the fat on the stone griddle and let it float out over the stone so that you have a well greased spot large enough

Page 647

to place the steaks on.

Cook for 15 to 20 minutes on each side, depending on how well done you like your moose.

If you have plenty of wild onions, slice one thinly andfry it with the steaks.

GRILLED MOOSE STEAK

2

large

moose steaks, any cut

2

large

wild onions

3

fingers

coltsfoot salt

2

fingers

fat

Place the steaks on a flat clean rock.

Pound steaks with another stoneuntil all the fibers have been broken down.

Sprinkle a little coltsfootsalt over the steaks.

Cut the wild onions in half and on the cut side, rub the salt into the meat.

Drop the fat on the stone griddle and let it float out over the stone so that you have a well greased spot large enough to place the steaks on.

Page 648

Cook for 15 to 20 minutes on each side, depending on how well done you like your moose.

If you have plenty of wild onions, slice one thinly andfry it with the steaks.

GRILLED MOOSE STEAK

2

large

3 2

moose steaks, any cut fingers coltsfoot salt

large

2

wild onions fingers porcupine fat

Place the moose steaks on a flat clean rock. Pound the steaks with another stone until all the fibers have been broken down. Sprinkle a little coltsfoot salt over the steaks. Cut the wild onions in half and, on the cut side, rub the salt into the meat. Repeat on the other side. Drop the fat on the stone griddle and let it float out over the stone so that you have a well greased spot large enough to place the steaks on. Cook for 15 to 20 minutes on each side. If you have plenty of wild onion, slice the onion thinly and fry it with the steaks. See: STONE GRIDDLE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 649

GRILLED PORK CHOPS WITH LAVENDER FLOWERS

4

pork loin or rib chops,

1

about 3/4-inch thick

1

teaspoon

1

teaspoon

1 3/4

coarse kosher salt coarsely ground black pepper

teaspoon

1

minced fresh lavender flowers or

1/2

teaspoon

dried lavender

2

teaspoon

minced fresh thyme leaves

1

teaspoon

1 1

minced fresh rosemary leaves

tablespoon

extra-virgin olive oil

In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature. Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155 F on a meat thermometer. Remove from barbecue and serve. From: Benao Date: Wed, 18 Feb 2004 18:34:32 +0100 Yield: 4 servings

Page 650

GRILLED RABBIT AND SAUSAGE SKEWERS

1

several handfuls fo fresh

1

rosemary, oregano, and

1

marjoram sprigs

1

rabbit (about 3 pounds)

4

links italian sausage, cut

1 1

into 1-inch pieces tablespoon

1 1

finely chopped fresh parsley

tablespoon

1

finely chopped fresh rosemary

1

salt and freshly gound black

1

pepper

12

paper-thin slices prosciutto

1

(about 1/4 pound total)

4

10-inch wooden skewers

1

olive oil for basting

Prepare a low charcoal fore or preheat gas grill for 15 minutes on low. Toss several handfuls of mixed fresh herb twigs onto the fire. Because there is not an abundance of meat on a rabbit, slice themeat very close to the bone, using both a boning and paring knife and trying to keep the pieces as large as possible. Put the rabbit and sausage pieces in a bowl and toss with the parsley, rosemary, and salt and pepper to taste. Lay a piece of rabbit on a section of a paper-thin prosciutto slice and roll up. Skewer the rolled-up rabbit with a sage leaf and a sausage piece, in that order, until all the ingredients are used up. Place the skewers on the grill and cook, turning occasionally, until golden brown, about 1 hour. Baste with olive oil during grilling. From: <[email protected]> Date: Tue, 26 Aug 2003 01:34:16 ~0700 ( Yield: 4 servings

GRILLED SADDLE OF VENISON

1

x

no ingredients

Filet the venison. Slice the filets into pieces an inch and a half thick. Salt and pepper them and spread lightly with butter. Grill as for steak (5 minutes on each side). Serve very rare. Source: Nashville Seasons Yield: 1 servings

Page 651

GRILLED SQUAB WITH POMEGRANATE MOLASSES AND KALE

4

squabs; backbones removed and fla

1/2

cup

virgin olive oil; plus more

2

tablespoon

honey

2

tablespoon

red wine vinegar

2

tablespoon

paprika

1

medium

1

red onion; thinly-sliced juice and zest of 1 lemon

1

bunch

6

oz

1

fresh kale, cut into 1/4inch ribbon pomegranate molasses salt and pepper to taste

Recipe by: MOLTO MARIO SHOW # MB5658 Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or 3 hours at room temperature. Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, saute red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately. Yield: 4 servings

Page 652

GRILLED TUNA WITH RAMPS, ANASAZI BEANS AND CHARRED TOMATO VI

4

tuna

steaks about 1' thick

1/2

c.

anasazi beans

8

fresh

soak for at least 2 hours; overnight is better (dra 4

ramps tomatoes

1

T.

rice wine vinegar

1

T.

fresh parsley

2

tsp.

fresh ground black pepper

1

c.

olive oil

salt to taste

Prehead grill to high Cover beans with cold water simmer over medium heat for about one hour. Check after 45 minutes for doneness. Salt to taste. They should be soft but with just a slight bite to them. Remove from heat and drain. If not used immediately chill in ice water and reserve. Toss the tomatoes in approximately 1/2 T. of the salt and 1 tsp. of the pepper and 1/4 C. of the olive oil. Grill over high heat turning often until charred all the way around. Remove from heat and cover in a bowl until soft all the way through. Combine tomatoes, 1 tsp of pepper and the rice wine vinegar in a food processor and puree. Slowly add all but one T. of the olive oil until well incorporated. Adjust the seasonings and reserve. Rub the tuna steaks and the ramps with the olive oil, salt and pepper and grill the tuna for only about two minutes per side. The ramps should be grilled for about the same time or until soft. To serve: place a mound of the (warm) beans in the center of four plates. Slice the tuna into about 5 slices and fan over the beans. Drizzle the vinaigrette around the plate and top everything with two grilled ramps on each plate.

Page 653

GRILLED VENISON (OR BISON) TENDERLOIN By: Charlie Trotter sauce 2

cups

whole milk

2

large

heads of garlic, top 1/3 trimmed to; expose cloves

1/2

cup (or more)

oil

1/2

cup (or more)

low-salt chicken broth

1 1 1/2

-pound

piece venison or bison tenderloin

2

tablespoons

oil

1 1/2

cups

quinoa

3

cups

water

1/2

teaspoon

salt

1

tablespoon

butter

2

cups

finely chopped ramps (leeks or a co; mbination of

1/4

cup

low-salt chicken broth

3

tablespoons

olive oil

2

medium-size

yellow tomatoes, seeded, chopped

3

tablespoons

chopped green onions

3

tablespoons

chopped fresh basil

1

tablespoon

fresh lemon juice

meat

ramps, tomatoes and quinoa

half onion half garlic may be subst; ituted)

with Roasted Garlic Sauce On A Bed of Ramps, Tomatoes & Quinoa Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Reheat over medium-low heat and thin with more broth, if desired, before serving.) Prepare barbecue (medium heat). Rub meat all over with oil. Sprinkle with salt and pepper. Grill meat to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut meat crosswise into 1/3-inch-thick slices. Place quinoa in strainer. Rinse under cold running water; drain. Mix quinoa, 3 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.) Melt butter in large nonstick skillet over medium heat. Add ramps; sauté until beginning to soften. Add broth. Cover; simmer until ramps are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, green onions, basil, and

Page 654 lemon juice. Season with salt and pepper. Makes about 2 3/4 cups. To Serve: Spoon ramps, tomatoes, and quinoa onto 4 plates. Top with venison or bison slices, drizzle with sauce, and garnish with chives. Yield: 4 servings.

Page 655

GRILLED VENISON CHOP WITH CHESTNUT TWICE BAKED POTATO

1

twice baked chestnut

1

potatoes:

4

large

1

lb

2 3

idaho baking potatoes chestnuts sprigs thyme

cup

1

milk egg yolk

1

dash

salt

1

dash

pepper

3

tablespoon

1

chopped parsley arctic berry chutney:

1/2

tablespoon

sherry vinegar

1

tablespoon

brown sugar

1

teaspoon

curry powder

1/2

teaspoon

1

grated ginger cinnamon stick

1

star anise

1

zest of 1 lime

1

shallot -- chopped

2

cloves garlic -- chopped

2

teaspoon

canola oil

2

tablespoon

lingonberries

1

tablespoon

black currants

2

tablespoon

dried cranberries

2

tablespoon

blueberries

1

tablespoon

diced dried apricots

1/2

cup

orange juice

1

tablespoon

dijon mustard

1

venison chop

4

venison rib chops

1

cup

2 1

canola oil allspice seeds

tablespoon

aquavit or gin

Scrub the potatoes and pat dry. Prick the skins several times with a fork. Bake the potatoes for 20 minutes in a 350 degree oven. Slice chestnuts with a very sharp knife approximately 1/4-inch and place on a roasting pan. Bake in a 350 degree oven for 25 minutes (may be prepared up to one day in advance). Peel the chestnuts husks carefully away from the meat. Combine meats with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes. Remove thyme, strain chestnuts and reserve. Cut baked potatoes in half lengthwise. Scrape out the inside of each potato, leaving approximately 1/4-inch thickness around skin and reserve. Mash hollowed potato and chestnuts gently with a masher

Page 656 until chunky smooth. Fold in egg yolk and parsley and add salt and pepper to taste. Place filled shells on an ungreased cookie sheet and fill with potato mixture. Bake uncovered in a 350 degree oven until golden brown (approximately 8 minutes). In a deep bowl, marinate venison chop for 24 hours in a marinade of canola oil, allspice and aquavit or gin. Remove chops from marinade. Heat grilling pan or cast-iron or other heavy bottomed skillet over medium high heat until very hot. Place chops in pan and sear each side for approximately 5 minutes. In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well. Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes. Add dry ingredients to pan and allow to caramelize. Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes. Add orange juice and simmer for 15 to 20 minutes, stirring occasionally. Remove pan from the heat and stir in mustard. Chutney can be stored in a sealed container in the refrigerator for up to two weeks. To serve: Spoon several tablespoons chutney on plate and place grilled venison chop on top. Recipe By

: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367

From: "Ed Bauman"

Date: 12 Feb 97 Meal-Master

Format Recipes (Mailing List) Ä Yield: 1 servings

Page 657

GRILLED VENISON TENDERLOIN

2

lb

1/2

venison tenderloin; cut inch filets

1/4

cup

red wine vinegar

1/4

cup

rose wine

1/4

cup

water

1

large

yellow onion; chopped

2

large

garlic cloves; crushed

1/2

teaspoon

2 1/4

dry mustard bay leaves

teaspoon

6

kosher salt whole black peppercorns

Ask your butcher or game processor to remove the fat to reduce the gamy taste. Also ask to have the silver skin or white muscle fiber removed. For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir. Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 72 hours, turn the meat over once a day. Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place filets on the grid. Grill for 6-7 minutes, baste with the marinade and turn, grill 5-6 more minutes, baste again with the marinade until it is cooked to medium rare. The filets cook very quickly, the cooking time should be less than 13 minutes depending on if you like them rare or medium rare. Venison is very lean to begin with so basting is a must in this instance. It will not have the maximum flavor if cooked to the medium well or well done stage. Suggested Wine: Von Stiehl Dry Cherry Recipe by: The Barbeque Man™ seen on the Prairie Sportsman Show From: [email protected] Yield: 6 servings

Page 658

GRISE FIORD SEAL STEW

1

seal meat

1

soya sauce

1

flour

1

stew veggies: potatoes and

1

onions, carrots, celery, etc

2

teaspoon

soya sauce

2

teaspoon

corn starch

2

teaspoon

beef soup base

From Parnee Noah of Grise Fiord on Ellesmere Island in Nunavut, Canada's most northernly civilian settlement. [Alert Air Force Station and Eureka Weather Station are further north but are not really communities in the normal sense of the word.] Cut up seal meat into small chunks. Marinade overnight in soya sauce. Using a plastic shaking bag, flour the meat and then deep fry it. Proceed as for basic beef stew. Flavour with more soya sauce, add beef soup base if the stock needs enriching and thicken with corn starch. Recipe by: Parnee Noah, Grise Fiord Source: News/North, www.nnsl.com Posted by: Jim Weller Yield: 1 batch

GROUND BUFFALO By: Scott Goodlow recipe A delicious way of cooking bison is in corn shucks or aluminum foil. You can peel the leaves off cabbage and use them to wrap the bison meat stuffed with wild onions or regular onions,cut potatoes,you can add just about any vegetable this way,whatever grows in your part of the country .You can use whatever grease,butter,olive oil,corn oil,sunflower oil etc to add to the flavor. It is a form of cooking with steam.. I cook it on a grill or over a fire . Salt and pepper it to your taste.

Page 659

GROUND OR CHOPPED MEAT

1

bear, beef, lamb, pork,

1

sausage, veal, venison

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired. Adjust lids and process following the recommendations in Table 1 and Table 2 according to the canning method used. Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. :

2,001 - 4,000 ft: 12 lb.

:

4,001 - 6,000 ft: 13 lb.

:

6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. format courtesy of Karen Mintzias Yield: 1 text

Page 660

GROUNDHOG AND SWEET POTATOES

1

groundhog

1

cold water

1

salt

1

pepper

1

sweet potatoes or white

1

potatoes

1

cornbread

The animal should be dressed as soon as possible and well soaked for several hours in cold, salty water. All excess fat may be trimmed off after the meat is cold. Parboil to remove and remaining fat and drain well. Place in a moderate oven and pack sweet potatoes or even white potatoes all around. Salt and pepper the meat and bake unti brown. Be sure the potatoes are thoroughly cooked. Serve with cornbread and use the heavy gravy that forms during baking. www.gamecalls.net Submitted by: TrophyHunter Formatted and posted to NCE by Dave Sacerdote From: Dave Sacerdote Date: 01-29-03 Yield: 4 servings

HAGGIS HTTP://WWW.BACKHAUL.NETOK/SCOTMEAT.HTM

1

cleaned sheep or lamb's

1

stomach bag

2

lb

dry oatmeal

1

lb

chopped mutton suet

1

lb

1 2

lamb or venison liver, boiled and minced

cup

1

stock sheep heart and lights,

1

boiled and minced

1

large

chopped onion

1/2

teaspoon

cayenne pepper

1/2

teaspoon

allspice

1/2

teaspoon

salt

1/2

teaspoon

pepper

Toast oatmeal slowly until crisp. Mix all ingredients (except stomach bag) together; add stock. Fill bag to just over half full, press out air, sew up securely. Have ready a pot of boiling water. Prick the haggis all over with a pin so it doesn't burst. Boil slowly for 4 to 5 hr. Serve with clapshot (aka tatties and neeps). To cook a precooked haggis: Prick 2 - 3 times to stop it bursting, put in a pan, cover with cold water, bring to boil, boil for 20 min.

Page 661

This recipe dates from 1856. From: Michael Loo

Date: 27 May 98

Yield: 4 servings

HAM (OR BACON) AND SQUIRREL IN WINE

1 1/4

browned or lb

1

bacon cooked and cut into pieces)

2

squirrels cut into pieces

1

flour

1

salt and pepper to taste

2

tablespoon

butter

2

tablespoon

oil

1

cup

dry white wine

1/2

teaspoon

marjoram

1/2

teaspoon

2

rosemary cloves garlic minced

1

dash

tabasco

1/2

teaspoon

worcestershire sauce

Brown the ham pieces until crispy or cook and piece bacon. Shake the squirrel pieces in flour, salt, and pepper and saute until brown in butter and oil, turning often for about 12 minutes. Add remaining ingredients, cover, and cook over fast simmer for 20 minutes more. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 662

HARE WITH CREAM CHANTERELLE SAUCE.

500

gm

2

minced hare meat decilitre milk

1

decilitre sieved

1

breadcrumbs

1

egg

1

decilitre finely chopped

1

onion

1 1/2

teaspoon

1/2

teaspoon

8

salt ground white pepper prunes

1

cream chanterelle sauce:

1/2

finely chopped onion

1

tablespoon

1

tablespoon

5

butter wheat flour decilitre meat broth

3

decilitre cream

1

decilitre dry white wine

150

gm

1

chanterelles (fresh or canned)

Here in Sweden the hunting for hare is very beloved and traditional and for that we also eat a lot of hare. This makes Swededes experts in preparing the meat. ; -) To begin with, the hare must be tenderized. We normaly let the hare hang for a week or ten days at temperatures under 4 degree Celsius. For some, this may sound long, but believe me, the meat will need it. After the tenderizing, you may place the hare in a bowl, cover it comple te with processed sour milk and place the bowl in the fridge for 24 hours. This will make the meat still more tender and take away some of the strong venison taste. T his action is not necessary if you do not mind venison tasting venison ;-). Dry off the meat with kitchenpaper, and you are now ready to make yourse lf popular by presenting a exquisite dinner. Place the sieved breadcrumbs in the milk, leave for 10 minutes to swell. Mix the remaining ingredients (except the prunes). Add the milk/breadcrumbs-mix. Mix well by hand. Avoid using a kitchen machine as this could make the meat fibres twist together and form kind of ropes, making the dish leathery! Form to small buns or eggs and place a prune in the center of each egg. Be shure to cover the prune completely with the minced meat. Fry them golden brown in butter at medium temperature. To make the cream chanterelle sauce, you: Start with sizzle the onion in the butter for about 30 seconds. Add the well wiped off chanterelles and sizzle while stirring until they start to crack. Add the wheat flour, stirring well. Add the broth, wine and the cream. Boil until the sauce starts to get thicker. Stirr

Page 663 now and then especiall y at the bottom of the saucepan to avoid burning. taste with salt and pepper. Serve with boiled potatoes and green salad. You will now enjoy the familys undisguised admiration and get a reputati on of being a perfect chef! (If you do not have a hare, I guess you could use a white-tail or whatever venison you have..........) Have a nice time in the kitchen and at the dinner table! Your Swedish cook (Amateur that is) :-) Thorsten Imme Thorsten [email protected] rec.hunting Yield: 1 servings

HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY

50

gm

1 1/2

kg

1

hare or rabbit joints, or stewing veal or

1 450

butter

chicken joints gm

1

washed and trimmed leeks, thickly sliced

4

cloves garlic, chopped

1

finely

175

gm

pot barley

900

ml

water

3

tablespoon

1

[generous] red or white wine vinegar

2

bay leaves, salt, pepper

15

fresh, roughly chopped sage

1 1

leaves, or tablespoon

dried sage

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" [email protected] From: Glen Jamieson Date: 12-31-02 Yield: 6 servings

Page 664

HAROLD'S DEER LOGS

2

lb

2

tablespoon

1

ground deer (or beef) tenderizer (use powder or liquid)

1 1/2

teaspoon

liquid smoke

1/8

teaspoon

garlic powder

1

teaspoon

lemon pepper

1/4

cup

water

Combine ingredients and roll into several logs in a casserole dish. Cover with foil. Let set in refrigerator 24 hours, then bake, covered, at 300 degrees for 1 hour and 15 minutes. If desired, pour a can of cream of mushroom soup mixed with half can of water over the logs before baking. Serve with wild rice. Terry Van Kirk Oceanside CA ICQ 12129575 From: "Terry Van Kirk"
HARVEST PUMPKIN SOUP By: Spirit of the Harvest 1

small (12 inch)

pumpkin

2

tablespoons

vegetable oil

3

tablespoons

maple syrup or honey

1/2

teaspoon

ground dried spicebush berry or all; spice

4

cups

venison broth

Preheat the oven to 350 F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender. Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out. Yield: 4 to 6

Page 665

HASEN PFEFER

2

lb

1 1

rabbit meat vinegar and water

large

onion; sliced

3

cloves

2

bay leaves

1

salt and pepper

2

tablespoon

butter

1

cup

sour cream

Place rabbit meat in a bowl or jar and cover with equal parts vinegar and water. Add one large sliced onion, salt and pepper, cloves and bay leaf. Let the meat soak in this solution for 2 days. then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until the meat is tender (about 30 minutes). Just before serving stir 1 cup of thick sour cream into the sauce. Yield: 4 servings

HASEN PFEFFER

1

lb

rabbit, deboned

1

vinegar

1

water

1

onion, large, sliced

1

salt & pepper

1

cloves, whole

1

bay leaf

1 1

butter cup

sour cream

The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes). Just before serving, stir 1 cup of thick sour cream into the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Yield: 1 servings

Page 666

HASENPFEFFER

1

large

or 2 small rabbit[s]

1/2

cup

vinegar

1 1/2

cup

water

1

cup

dry red wine

2

cup

onion, sliced

1

teaspoon

salt

1

teaspoon

dry mustard

1

teaspoon

fresh ground pepper

1

tablespoon

8

pickling spice nails of clove

3

bay leaves

1

flour, for dredging

1/3

cup

butter

1

tablespoon

sugar

3

tablespoon

flour

1

cup

sour cream

Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in the next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and brown in butter in a heavy saucepan or Dutch oven. Strain the marinade and add to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a warm platter and set aside. Add the sugar to the broth. Blend 3 Tbl flour with a little water and add to the broth. Just before serving stir in the sour cream. Pour over the rabbit and serve with noodles. Yield: 7 servings

Page 667

HASENPFEFFER #1

1

young rabbit

1/2

cup

2

centiliter

1

wine vinegar garlic; sliced bay leaf

2

teaspoon

salt; optional

1/2

teaspoon

freshly ground black pepper

6

tablespoon

olive oil

2

slice

bacon; diced

1 1/2

cup

onions; sliced

1

tablespoon

1

flour bottle dry red wine

1

tablespoon

unsweetened chocolate; grated

24

small

white onions

1

french or italian bread; sauteed and sliced

Have the rabbit disjointed and cleaned. Pour boiling water over it, scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil. Add the rabbit and marinate in the refrigerator for 48 hours. Drain. Put the bacon in a Dutch oven and cook until lightly browned. Add the sliced onions and cook until golden. Blend in flour and add rabbit. Cook 10 minutes turning the pieces several times. Add the wine, bring to a boil, and stir in the chocolate. Cover and cook over low heat 1-1/2 hours or until tender; add salt and pepper to taste after 1 hour. While the rabbit is cooking, saute the white onions in the remaining oil until golden. Arrange the rabbit on a hot platter with the sauteed onions and bread around it. Serve with noodles. Source: The Complete Round the World Meat Cookbook. From: Dave Drum Yield: 4 servings

Date: 12-01-02

Page 668

HASENPFEFFER #2

----JUDI M. PHELPS---4

lb

rabbit

1 1/2

cup

dry red wine

3/4

cup

cider vinegar

2

teaspoon

salt; optional

1/2

teaspoon

1

freshly ground black pepper bay leaf

1/2

cup

onions; chopped

1

tablespoon

mixed pickling spice

1/2

cup

flour

4

tablespoon

butter

1

cup

onions; thinly sliced

2

tablespoon

sugar

1/2

cup

sour cream

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refrigerator for 3 days. Turn the pieces occasionally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo. From: Dave Drum Yield: 4 servings

Date: 12-01-02

Page 669

HASHED HOMINY

----SPIRIT OF THE HARVEST---3

tablespoon

2

cup

bacon drippings cooked hominy, drained

2

thinly sliced green onions (opt)

4

eggs, beaten

1

salt and pepper

Heat drippings in a 10" nonstick or well-seasoned iron skille over med. heat. Add hominy and green onions. Saute until lightly browned. Pour in eggs and season with salt and pepper. Stir, then allow eggs to set. Turn mixture with a pancake turner and allow to brown lightly on the other side. Serve with bacon and biscuits or corn bread for breakfast or brunch. Hashed Hominy is also a good luncheon or dinner dish if you add a watercress salad. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 4 servings

Page 670

HASSENPFEFFER

1

large

or 2 small rabbit[s]

1/2

cup

vinegar

1 1/2

cup

water

1

cup

dry red wine

2

cup

onion, sliced

1

teaspoon

salt

1

teaspoon

dry mustard

1

teaspoon

fresh ground pepper

1

tablespoon

8

pickling spice nails of clove

3

bay leaves

1

flour, for dredging

1/3

cup

butter

1

tablespoon

sugar

3

tablespoon

flour

1

cup

sour cream

Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in the next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and brown in butter in a heavy saucepan or Dutch oven. Strain the marinade and add to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a warm platter and set aside. Add the sugar to the broth. Blend 3 Tbl flour with a little water and add to the broth. Just before serving stir in the sour cream. Pour over the rabbit and serve with noodles. Yield: 7 servings

Page 671

HATTIE''S VENISON CHILI CON CARNE

2

lb

venison

2

tablespoon

olive oil

2

large

10

onions cloves garlic

1

quart

nonfat beef broth

4

tablespoon

chili powder

1

tablespoon

ground cumin

2

tablespoon

paprika

1

teaspoon

cayenne pepper

2

tablespoon

oregano

3/4

teaspoon

salt

Take 2 lbs. of venison, either meat or venison burger. If using meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large skillet ( I prefer a ten-inch cast iron skillet - not Caphalon!!). If using venison burger, just brown it. Drain the meat. In a three to four quart heavy pot (mine is a Le Creuset that I bought at the Salvation Army in Santa Cruz, CA), heat one Tbsp of olive oil and saut, two large onions which have been sliced. When the onions are limp, but not yellow (don't overcook them, maybe 7 minutes tops) add about 10 cloves of garlic which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of homemade chicken or beef stock. If you don''t have your own stock, try Campbell's low-sodium chicken stock. Add the spices. Crush the oregano in your hand before adding. Bring to a boil, reduce to a simmer, cover, and simmer for at least three hours or until the meat is fork-tender. Even though venison is very lean, the chili should be defatted. I do this by letting it cool and then refrigerating the chili overnight. The next day, I remove the fat. Notes The amount of seasoning will make a sprightly but not incendiary chili. If you're going for the burn, use beef (why waste venison?) and add three to four fresh chili peppers. Chili powder can be purchased in bulk at most alternative grocers. The chili powder is made from only ground up chilies. Don't use commercial mixes, which include spices and salt which take all the fun out of it. To serve, reheat. Some like to thicken the chili with masa or fine corn meal. To do this, mix some about 1/4 cup fine corn meal with enough water to make a thin paste (no more than one cup of water). Add this quickly to the chili as it simmers, stir like crazy, or you may get lumps. If you use the masa, be sure to cook the chili for at least another 20 minutes or so, or it may taste pasty.

Page 672 Serve it up in bowls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I'd serve with this. It freezes beautifully. Recipe by: Susan Hattie Steinsapir http://www.andreas.com/susan/ From: [email protected] Yield: 6 servings

HAWAIIAN WILD BOAR SAUSAGE

1

wild boar sausages

Pigs are what they eat. That's why we only hunt and eat wildboar from certain areas of our island (Maui). The pigs from the east end of the island where they feed on mangos and guavas are very good eating, these pigs also have the blood of domestic breeds gone feral, so they have a higher fat content. All this equals great wild game without the gamely taste. In the forests above my home the wildboars feed in ferns and shrubbery which gives them a very gamey almost inedible taste. I'd rather drive acouple hours to harvest good tasting game. For wildgame sausage, adding belly pork from the butcher will increase the fat content in the otherwise extremely lean wildgame meat, making the sausage more tender, less mealy in consistancy. Spy in Hawaii From: Spydaman <[email protected]> Yield: 4 servings

Page 673

HAWKEYE - STUFFED QUAIL

12

quail; dressed

1

lb

lean bulk pork sausage

12

slice

bacon

1/4

cup

butter or margarine; divided

1/4

cup

all-purpose flour

2

cup

red wine

2

tablespoon

grape jelly

1/2

teaspoon

salt

1/4

teaspoon

pepper

Rinse quail thoroughly with cold water; pat dry. Spoon sausage into body cavity of quail. Wrap 1 bacon slice around each quail, and secure with a wooden pick. Melt 1 tablespoon butter in a skillet; add quail, 3 or 4 at a time. Cook until browned on both sides. Remove and place in a 13" by 9" by 2" baking dish. Repeat procedure with remaining quail. Drain pan drippings, reserving 1 tablespoon. Combine remaining 3 tablespoons butter and pan drippings in skillet; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in jelly, salt, and pepper. Pour over quail. Bake at 325 degrees F for 45 minutes or until done. Source - "Southern Living 1989 Compliments of: Kathleen's Recipe Swap Page [email protected] http://www.ilos.net/~q591b4/recipe Yield: 6 servings

HAZRUQUIVE (HOPI WHOLE CORN AND BEAN SPROUTS) - MODERN

6

ears

dried white or speckled corn, broke; n into 3 to 4 inch length

1

bunch

bean sprouts

1

pound

salt pork (or 1/2 cup pork dripping; s)

1/4

c

salt

Wash corn well to remove dust. Put corn into a saucepan, cover with water, and add salt and salt pork (or drippings). Cover saucepan and simmer corn until ender, usually overnight. (A crock pot is perfect for this!) The next morning, wash bean sprouts until water runs clear, cut them in 1 1/2 inch lengths, and add to corn. Cover and continue simmering until sprouts are tender and the kernels on the cobs pop - about three hours. Serve with plain or chile piki bread.

Page 674

HEARTY BUFFALO STEW

2

lb

buffalo stew meat -- 1

1

cubes

5 1

carrots -- chopped large

3

onion stalks celery -- sliced

1

can

tomatoes -- (1lb. 12oz.)

1/2

cup

quick cooking tapioca

1/2

teaspoon

2

ground cloves bay leaves

1

teaspoon

salt

1/2

teaspoon

pepper

Trim all fat from meat. Put all ingredients in slow cooker. Mix thoroughly. Cover and cook on low for 12 hours (high for 5 to 6 hours). Makes 4 to 6 servings. From "Taste ofTexas" From the recipe files of Carole Walberg Recipe By

:

Yield: 6 servings

Page 675

HELEN'S CHRISTMAS DUCKS

2

ducks

2/3

tablespoon

baking soda

1

medium

onion, sliced

1

medium

apple

2

tablespoon

butter

1 5

stuffing mix (optional) slice

1

dried bread duck gizzards frm 2 ducks

1

onion, minced

1

salt and pepper

2 3

eggs tablespoon

milk

rinse ducks thoroughly. Plcae Duck in a pot. COver with water. Add 2-3 tbsp of baking soda. soak ove rnight. Drain & rinse in morening. Stuffing mix boil gizzards 30 mins until tender cookl. grind in meat grinder add 4-5 slices bread dried. brokin into pieces. Saute` a med chopped onion in 1 tbsp butter add mix. beat 2 eggs and 2-3 tbsp milk. slat and pepper to taste. Place 1/2 of mix into each duck cavity. place duck in a roaster rub skin with butter . Salt and pepper to taste. Place apples slices on each duck. Add enough water to cover bottom of pan to prevent burning. After 30 mins, place onionc slises on duck. roast at 350 for 2-3 hrs checking for tenderness. from NAHc From: Lisa Wilson Cooking Echo Ä Yield: 1 servings

Date: 16 Dec 96 National

Page 676

HERB AND WINE-MARINATED VENISON ROUND STEAK

1 2/3

cup

burgundy

2

tablespoon

canola oil

2

tablespoon

onion flakes; dehydrated

2

teaspoon

thyme; leaves

2

teaspoon

salt

1/2

teaspoon

garlic powder

1/4

teaspoon

pepper

3

lb

venison; round steak

1

cup

water

1

pkg

brown gravy mix

Combine burgundy, oil, onion, thyme, salt, garlic powder and pepper and mix well. Place in a ziplock bag and pour mixture over steak. Seal bag, excluding as much air as possible. Marinate for at least eighteen hours in refrigerator, turning occasionally. Drain steak and reserve marinade. Grill steak over hot coals for 15 to 20 minutes on each side or to desired doneness (should be cooked to medium for maximum tenderness--overcooking will toughen). Strain reserved marinade and combine with 1 cup water and gravy mix in a saucepan. Bring to boiling point, stirring constantly, and cook until slightly thickened. Serve with steak. Recipe by: The Complete Venison Cookbook From: [email protected] Yield: 6 servings

Page 677

HERB MARINADED DEER ROAST

1 4

deer roast tablespoon

1

peanut oil onion, chopped

2

garlic clove, minced

4

tablespoon

1

cup

1

flour beef broth tomato, peeled and chopped

1

teaspoon

1

teaspoon

1

thyme tarragon salt & pepper to taste

Cook deer over hot charcoal for 3-4 hours, basting often with the marinade, but reserving one cup for the sauce. Heat oil in a pan and add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over moderate heat for 15 minutes or until flour is brown. Stir in the broth and reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and herbs. Simmer one hour. Correct seasonings. Serve with meat. Source: Feb 83 Times-Picayune/States-Item, New Orleans LA Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 Yield: 1 servings

Page 678

HERB ROASTED RABBIT AND POTATOES

4

lb

1

rabbit [cut into 8 pieces, rinsed & patted dry]

8

medium

red potatoes [quartered]

24

large

cloves garlic

6

tablespoon

olive oil

4

oz

1

slab bacon, [rind removed & cut into 1 cubes]

6

tablespoon

fresh rosemary leaves or

2

tablespoon

dried rosemary

2

teaspoon

1

coarsely ground black pepper coarse salt, to taste

1

(optional)

6

sprigs rosemary, for garnish

1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. 3. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. 4. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. 5. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. 6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. 7. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. 8. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs. Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 Yield: 6 servings

Page 679

HERBED KANGAROO LOIN FILLETS

1

kg

kangaroo loin fillets

1

bunch

oregano

1

bunch

marjoram

100

gm

1 125

ml

1

(1/2 cup) oil from sun-dried tomatoes

60

ml

375

ml

1 10

drained sun-dried tomatoes in oil, chopped

(1/4 cup) walnut oil (1 1/2 cups) beef or brown stock

gm

1

dried mushrooms, sliced fresh herbs, for garnish

Place meat in a flat dish with herbs, tomato and oils. Turn to coat well with the mixture. Cover and marinate for at least 2 hours at room temperature, or overnight, refrigerated, turning occasionally. Bring meat to room temperature then drain and reserve marinade. Heat a cast-iron grill pan (with removable or ovenproof handle) on top of the stove until just smoking. Cook the meat for 2 minutes on each side. Spoon reserved marinade over the meat. Transfer pan to a 220C oven and bake for 5 minutes. Remove from oven, cover and stand in pan for 5-10 minutes before slicing. (Do not be tempted to leave meat in oven for any longer than 5 minutes as it will continue to cook when removed from oven.) Remove from grill pan once out of the oven if you prefer meat more rare. Meanwhile, bring stock to the boil in a small saucepan and cook for 2 minutes, add dried mushrooms, cover and stand for 30 minutes. Add meat pan juices and reheat quickly as meat is being sliced. Cut fillets diagonally, garnish with fresh herbs and serve with roasted potato chunks and a green salad, if desired. Pass mushroom sauce separately. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 Yield: 6 servings

Page 680

HERBED SHOULDER ROAST

4

lb

3

tablespoon

1

venison shoulder roast; floured & seasoned with s cooking oil onion, sliced

1/2

green pepper, chopped

2

centiliter

garlic, minced

16

oz

can tomatos

1/2

cup

port (wine)

1/2

teaspoon

fresh chopped parsley

1/2

teaspoon

2

thyme whole cloves

10

peppercorns

1

bay leaf

Brown floured roast in oil in dutch oven over medium-high heat. When brown,remove meat from pan, set aside. Fry onions, peppers and garlic for 5 minutes, stirring often. Add tomatos,port, herbs and spices. When mixture comes to a boil, add the roast and baste with sauce. Cover and place in a pre-heated oven at 350 degrees and cook for about 2 1/2 hours or until tender. Baste several times with pan juices during roasting. Slice thin and serve with pan juices. Serves 4-6. SOURCE: Musicon Farms; 157 Scotchtown Rd., Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 5 servings

Page 681

HICKORY BARBECUED RABBIT

1 1/2

cup

catsup

12

oz

can beer

8

oz

jar salsa jalapeno

1

cup

tomatoes and chiles (ro-tel)

1

cup

red wine

1/2

cup

butter or margarine

1/2

cup

vinegar

1/4

cup

plus 3 tbsp worcestershire sauce

1

medium

1

onion; chopped lemon; thinly sliced

1/3

cup

prepared mustard

1/4

cup

pepper

3

tablespoon

chili powder

2

tablespoon

garlic salt

1

tablespoon

celery salt

1

tablespoon

hot sauce

1/2

teaspoon

salt

1

canned jalapeno pepper; seeded, rinsed, and chopp

2

rabbits; skinned and quartered

: Combine all ingredients except rabbit in a large Dutch oven; stir well. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Set aside to cool. : Place rabbit in a large shallow container; pour sauce over top. Let stand 3 to 4 hours. : Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place cavity side down on grill. Grill about 30 minutes, brushing occasionally with sauce; turn. Cook an additional 30 minutes or until done, brushing occasionally with the sauce. Yield: 8 servings From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett Yield: 8 servings

Page 682

HIDATSA STUFFED SUGAR PUMPKIN

1

sugar pumpkin, 4-5 pounds

2

teaspoon

salt

1/2

teaspoon

dry mustard

2

tablespoon

rendered fat

1

lb

ground buffalo, venison or beef

1 1

medium onion, chopped cup

3

cooked wild rice eggs, beaten

1

teaspoon

crushed, dried sage

1/4

teaspoon

pepper

Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings and seeds. Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper. Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or until tender. Add more water to the pan as neccessary to avoid sticking. To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing. Source: Spirit of the Harvest Yield: 6 servings

Page 683

HIDATSA STUFFED SUGAR PUMPKIN (NORTH DAKOTA)

a 10-inch diameter sugar pumpkin, a; s round as you can get it 2

lbs.

or so of fresh ground turkey meat

1

medium

onion, diced small

7

small

red potatoes*, peeled and diced sma; ll

3

medium-large

carrots, sliced thin

2

c

5

good

sized, fresh sage leaves

1

tbsp

cinnamon

1

tbsp

olive oil

½ c pure maple syrup fresh yellow or green beans a dozen sprigs of fresh thyme (we u; sed lemon thyme)

fresh ground pepper to taste salt to taste We visit two of the Three Sisters; squash and beans. o

Preheat the oven to 400o F.

o

Cut off the pumpkin top and save it. Clean out the inside

(save the seeds for roasting later). Heavily score the inside of the pumpkin with a paring knife. o

Pour the maple syrup into the pumpkin. Lean the pumpkin on

its side to allow the maple syrup to coat the pumpkin meat. While assembling the recipe, rotate the pumpkin every few minutes to coat the entire inside. o

Strip the leaves from the thyme.

o

Chop the thyme and the sage leaves small.

o

Trim the beans and cut to 1-inch lengths.

o

Par cook the potatoes, carrots and beans.

o

Using the oil, sauté the onions, but not to the point of

carmelization. o

Brown the ground turkey in a skillet (or venison, buffalo,

beef) and drain off the excess water/fat. o

Combine in a large mixing bowl; the cooked ground turkey, the

par-cooked carrots, potatoes, beans, the sautéed onions, the cinnamon and the herbs. Mix well. Saly & pepper if you wish. o

Pour the excess maple syrup into a container.

o

Fill the pumpkin with the mix but don't pack it down. Add the

excess maple syrup on top. o

Seat the pumpkin lid firmly on top (important for keeping the

steam in the pumpkin). o

Put the pumpkin in a shallow baking pan with ½ inch of water.

During cooking, don't let the water evaporate too much. o

Cook the pumpkin for 2 hours. Check after 90 minutes to see

if the pumpkin meat is tender, using a fork (from the inside). Cooking time will vary depending on the thickness of the pumpkin meat. o

Cut the pumpkin into wedges, serving both wedges and stuffing.

o

Salt & pepper to taste

Variations might be: rice or wild rice in place of potatoes, dry rub the inside of the pumpkin with salt and dry mustard, use honey instead of maple syrup, use eggs (3) in the mix to make it more meatloaf like.

Page 684

* The red potatoes will be waxier, retain their shape, and not turn brown as quickly. After dicing, put them in a bowl with a wet paper towel over them to prevent browning.

HOLBERT'S VENISON SAUSAGES

6

lb

venison

2

lb

pork

6

teaspoon

sage

6

teaspoon

salt

6

teaspoon

black pepper

To six pounds of fresh-killed venison, allow two pounds of fresh fat pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of sage leaves, dried and powdered, the same quantity of salt, and the same of ground black pepper. Having mixed the whole thoroughly, pack it down hard in stone jars, and keep it well covered in a cool dry place. When wanted for use, make it into small flat cakes, and fry them. From: Richard Lee Holbert
HOLIDAY RUMP ROAST

4

lb

venison rump roast

1/2

teaspoon

rosemary or several sprigs fresh ro; semary

1

centiliter

1

garlic, slivered cooking oil

Cut slits in top of roast and insert sliver of garlic and rosemary in the pockets. Rub the roast with cooking oil and let sit at room temperature for 1 hour. Place the roast in a baking dish. Roast in a preheated 450 degree (F) oven for 15 minutes. Lower heat to 350 degrees and roast for 1 hour 15 minutes. If using a meat thermometer, the internal temperature should be 155 degrees for medium rare. For a larger roast, cook for about 18 minutes per pound at the 350 degree temperature. Allow roast to rest 10 minutes before carving. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken. Yield: 5 servings

Page 685

HOLYOAK'S VENISON SWISS STEAKS

1

cup

water

1

cup

vinegar

3

tablespoon

salt

1/2

onion or apple

1

steaks or patties in small

1

portions

1

flour

1

salt & pepper

1

onion powder

1

garlic powder

1/2

pint

homemade chili sauce

1

can

tomatoes

I have been cooking with venison since I was a little little girl. The venison we kill here every year is very mild and not gamey at all so I don't have to worry about the taste too much, I can use it as if it were ground beef. But I have found that when we do get gamey tasting venison, I marinate the meat overnight in a solution of 1 c. water, 1 c. vinegar, 3 T. salt, 1/2 onion or apple cut in chunks. It seems to take away that nasty taste and you can use it in almost any recipe. Here is a good recipe that I like. It works with burger or steaks. Combine flour and seasonings. Dredge steaks in flour mixture. Place in hot skillet and brown on both sides. Turn heat down and cover. Turn every 10 min till cooked through. Pour chili sauce and tomatoes over top and simmer 15 min or till tomatoes are tender and break easily. Marinade: From: [email protected] (Chiao-Hui Liu) Yield: 4 servings

Page 686

HOME-MADE BEEF JERKY

2

lb

flank steak, trimmed *

1/2

cup

worcestershire sauce

1/4

cup

soy sauce

2

tablespoon

liquid smoke flavoring

1 1/2

teaspoon

seasoned salt

1 1/2

teaspoon

onion salt

1/2

teaspoon

garlic powder

1/2

teaspoon

pepper, freshly ground

1

nonstick vegetable cooking

1

spray

* Use lean venison or elk flank if it is available. 1. Freeze the flank steak until partially frozen, about 1 hr. Using a sharp knife, cut diagonally across the grain into 1/4-inch-thick strips. (For chewier jerky, cut with the grain, but this is only recommended for card-carrying cowboys.) 2. In a large plastic bag (preferably the self-sealing kind), mix the remaining ingredients except the cooking spray. Add the sliced beef and mix well. Seal the bag and refrigerate for at least 8 hours or up to 24 hours, turning the bag occasionally so the beef strips are evenly marinated. 3. Remove an oven rack from the oven and lightly spray the rack with nonstick vegetable spray. Remove the strips from the marinade, shaking off excess marinade. Pat the strips dry with paper towels. Arrange the strips, close together but not touching on the rack. Line the bottom of the oven with aluminum foil (to catch drips). 4. Preheat the oven to 150 F. Place the oven rack with the jerky in the oven. Bake until a cool piece of jerky (remove from the oven and cool 5 mins) breaks when bent, about 5 hours. Blot any surface fat with paper towels. Cool completely. Store in an airtight container for up to 1 month at cool room temperature, 3 months in the refrigerator, or 6 months in the freezer. Makes about 1 lb from M.K. Borchard of Borchard Feedyard of Brawley, CA. from my kitchen to yours.....Dan Klepach Recipe By

: National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Iris Grayson Cooking Echo Ä Yield: 1 servings

Date: 24 Feb 97 National

Page 687

HONEY ROAST PHEASANT

1

pheasant

1/2

cup

honey

1/2

cup

creamy peanut butter

2

tablespoon

cider vinegar

2

tablespoon

soy sauce

1/2

teaspoon

msg.-optional

Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays. Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese. http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings

HONEYED GOAT BRISKET (VENISON OR BUFFALO MAY SUBSTITUTE) By: Alva Irish dash oil 6

goat

young goat briskets

1 1/4

cups

wine, kosher sweet

1

package

onion soup mix dash parsley dash garlic powder

1/2

cup

honey

Preheat oven to 325 degrees Fahrenheit. Put meat in roasting pan. Pour wine in a 2- cup measuring cup. Add honey and stir well. Sprinkle parsley, soup mix and garlic powder over meat. Pour on wine mixture. Bake for 2 hours. Baste. Add water or wine if needed. Cool a little and slice.

Page 688

HOPI CORN STEW

1

cup

1

tablespoon

1

roast beef or ground beef; chopped shortening salt and pepper to taste

2

cup

fresh corn; cut from cobs

1

cup

zucchini squash; cubed

2

cup

water plus

2

tablespoon

water

2

tablespoon

cornmeal

This recipe is a good way to use up a bit of leftover roast beef or ground beef. Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste. Add squash, corn and 2 cups water. Simmer about 30 minutes, or until vegetables are almost tender. In a cup, stir together cornmeal and 2 tbsp water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking. Formatted by Carolyn Shaw, owner Home Hearth Food Posted to Home Hearth Food Digest V1 #15 by [email protected] (Elaya k Tsosie) on May 18, 1997 Yield: 1 servings

Page 689

HOPI CORN STEW WITH BLUE DUMPLINGS

----INGREDIENTS---1

stew

2

tablespoon

bacon drippings

1

medium

onion, chopped

1

tablespoon

ground new mexico red pepper 4 cu; p corn kernels

1

small

zucchini

4

cup

1

water salt to taste

1

blue dumplings

2

cup

blue cornmeal

2

tablespoon

bacon drippings

2/3

cup

milk ----DIRECTIONS----

1 1/2

lb

1

ground goat or beef green bell pepper, chopped

1

small

yellow squash

2

tablespoon

whole wheat flour

2

teaspoon

baking powder

1/2

teaspoon

salt

The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time. The Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking. Yield: 1 servings

Page 690

HOPPIN' JOHN

8

ounces

dried black-eyed peas

4

ounces

large-diced bacon

4

ounces

diced onion

4

ounces

diced pepper

1/4

ounce

minced garlic

1/2

teaspoon

crushed red pepper

8

ounces

long-grain rice

1

quart

chicken stock

1

bay

leaf

1

thyme

sprig

salt, to taste

pepper, to taste Sort the black-eyed peas and rinse well with cold water. Simmer in enough water to cover for 30-35 minutes, or until they are barely tender to the bite. Add salt, to taste, for last 10 minutes. Drain black-eyed peas and reserve. Fry the bacon in a large pot until crisped. Remove the crisped bacon with a slotted spoon and reserve. Add onion and pepper to the pot and stir frequently until translucent, about 5-6 minutes. Add garlic and crushed red pepper and continue to saute another minute. Add rice and saute, stirring frequently until coated with oil and heated through. Heat stock. Add stock and drained black-eyed peas to the rice. Bring to simmer, stirring once or twice to prevent the rice from clumping together or sticking to the pot bottom. Add bay leaf and thyme. Cover pot and place in 350-degree oven, or leave over low heat on stovetop. Cook until rice and black-eyed peas are tender to the bite, about 12-14 minutes. Remove from heat and let stand 5 minutes. Uncover, separate the grains and release the steam. Stir in reserved bacon. Adjust seasoning with salt and pepper, to taste, and serve the hoppin' John on heated plates at once, or keep hot for service. Yield: 10 portions.

Page 691

HORSEMAN STEW (PASTISSADA)

2

lb

horse meat

4

teaspoon

olive oil

2

oz

butter

1/2

lb

onions

1 1/4

lb

pureed tomatoes

1

salt

1

pepper

1

pint of red wine

*Wine should be either Amarone, Bardolino, or Valpolicella Tenderize the meat by pounding it with the dull side of a heavy knife, and cut into cubes. Heat the oil and butter in a large pan, and brown the chopped onions.Add the tomatoes and the meat. Salt and pepper to taste, and cook for about half an hour. Pour in the wine, cover and cook over low heat for atleast 3 hours. Serve with Polenta or Potato Gnocchi. Note: Pastissada is better reheated the next day. Compliments of: Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe From: [email protected]

Date: 13 Jul 97 Meal-Master Format

Recipes (Mailing List) Ä Yield: 1 recipe

HOW TO BOIL A LEG OF MUTTON

1

leg of mutton

Cut off the shank bone, and trim the knuckle. If it weighs 9 pounds, it will take 3 hours to cook it. Parsley and butter, or capon sauce should be served with it. Onion sauce, turnips, spinach and potatoes are also all good with it. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 692

HOW TO CORN OR PICKLE BEEF OR VENISON

1

text only

Well, with all the talk about the corned beef and how much salt it has, I dug out the following recipe that was used on the farm to make "Corn or Pickled Beef Or Venison." It is best to cut the meat into 4 to 6 lb pieces. Have barrel ready and spread a layer of salt on the bottom. Rub each piece of meat wtih a mixture of salt and pepper and pack down in layers, covering each with a layer of salt. The top layer should be of salt. Let stand overnight. In the morning pour on the following brine: For 25 lbs of meat: 3 lbs Salt 1/2 t Saltpeter 1/2 c Brown Sugar, Packed Or Molasses 1/2 t Baking Soda 2 Gals Water Dissolve the ingredients in 2 gallons water, stir until salt is dissolved. Test with an egg; if it floats, fine if not, add more salt. Pour over the packed, salted meat and if necessary, pour on more water to cover the meat. Invert a dish over itand put a heavy weight on it, to be sure that the meat will not float. It maybe used in 2 to 3 weeks. For 100 lbs of meat, double all ingredients. Posted by Stephen Ceideberg; November 18 1992. Yield: 1 servings

Page 693

HOW TO JUDGE A SQUIRREL'S AGE

1

info file

1. Ear pliability. A younger animal will have soft, pliable ears even after rigor mortis sets in. An older animal will have dry, stiff ears. 2. Fur condition and tightness to skin. An older animal will have drier fur with more hollowness to the individual hair shafts, and the pelt will be tighter to the muscle. The skin may also be thicker, and show less of a fatty deposit on the underside. 3. Teeth size, coloration and wear. Older animals have worn, smoother and yellower teeth. Whiter, smaller, sharper teeth are the sign of a younger animal. 4. General muscle tone, flexibility, tenderness. A younger animal will retain more pliability even when dead, and a finger poked deeply into a haunch will cause the meat to dent in and then rebound more quickly. Age matters somewhat less than diet and condition. An older animal that is still fat and tender can be very good eating indeed - look for yellow fat deposits around the kidneys and haunches to indicate a better chance of tenderness. But even an old, tough squirrel has a lovely sweet flavor that can be beautifully brought out in a simple stew with lemon juice, spring lily bulbs or fresh garlic greens and potatoes. I've tasted all manner of exotic game from around the world, and in truth, plain old American squirrel still ranks up there with my very favorites. Tanith Tyrr To these, I add the suggestions of a co-worker and lifelong squirrel hunter (his name is Marty Skinner): Size: Don't use a scope when hunting them. Mature squirrels (3-4 years) are noticeably larger. Greyness: Yes, even grey squirrels go grey. Check around the light fur on the belly and also around the whiskers, the hair on an older squirrel will be greying. Tail: Young squirrels have spikey tails. As they age, the tail lengthens, the hair continues to grow, and it become more full. From: [email protected] (Paul Hinrichs) From: Tanith@tyrr Yield: 4 servings

Page 694

HOW TO PREPARE WILD GINGER

1

wild ginger

1

canadian snakeroot

Wild ginger is sometimes called the Canadian snakeroot and was widely used by the Indian tribes in the northern parts of the US and Canada. The plant grows in shady woods. The leaves are an odd chocolate color and the flowers are picked and boiled in water. When the solution has been boiled down to the right consistency it has a strong smell of ginger. The root can also be prepared and boiled in water; the solution is then placed in the sun to evaporate. The resulting powder can be used as ordinary ginger. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 info

HUNGARIAN ROAST DUCK

2

wild ducks

1

garlic salt to taste

1 2

pepper to taste tablespoon

paprika

2

apples; quartered

2

onions; quartered

6

slice

bacon

1/4

cup

butter; melted

3

cup

4

sauerkraut juniper berries; crushed

2

teaspoon

caraway seed

2

slice

bacon; cooked & crumbled

Sprinkle ducks inside and out with salt, pepper, and paprika. Place apple and oinion quarters in cavity of each. Cover breasts with bacon and fasten with string. Place ducks, breast side up, in baking pan. Roast in preheated 350 F oven 1 to 1 1/4 hours, or 15 minutes per pound, basting frequently with butter. Combine sauerkraut, juniper berries, caraway seeds and bacon in shallow casserole. Mix well. Place in oven 20 minutes before ducks are done. Discard apple and onion quarters; remove string. Carve ducks. Arrange duck slices on sauerkraut and serve with potato pancakes, plum jelly, and hot biscuits. From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote From: Dave Sacerdote Date: 09-12-96 Yield: 4 servings

Page 695

HUNTERS PIE

1

rabbit; skinned and boned

2

lb

stewing venison

2

tablespoon

crushed black peppercorns

2

teaspoon

sea salt

3

teaspoon

dried oregano

1

teaspoon

7

soft thyme leaves cloves garlic; peeled

175

gm

soft dark muscavado sugar

3

teaspoon

olive oil

50

gm

2

unsalted butter onions; peeled and roughly

1

; chopped

6

sage leaves

18

stoned prunes each stuffed with a p; ickled

1

; walnut

1

440 millilit guinness

In a food processor, blend together the first eight ingredients except the meat. If it appears dry add a little water. Rub the paste over the meat, cover and refrigerate overnight. Turn occasionally. Fry the onions in a heavy based casserole dish until they slightly, then add the meat until sealed, add the prunes and the Guinness, bring to the boil then cover and place in a low oven at 150C and cook for 2-2 1/2 hours until the meat is tender. You may have to add a little more liquid if the mixture becomes too dry. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 6 servings

Page 696

HUNTER'S VENISON SAUSAGE

4

lb

ground venison

4

lb

ground pork

2

tablespoon

salt

2

teaspoon

black pepper

3/4

teaspoon

mace

1/4

teaspoon

nutmeg

1/4

teaspoon

cloves

1/2

teaspoon

all-spice

1/2

teaspoon

garlic powder

Mix venison and pork together. Add approx. 1/2 cup hot water to meat to gain desired texture for sausage press. Add spices and mix well. Yield: 4 servings

HUSH PUPPIES 3

2

cups

corn meal

1

cup

flour

1

can

kernel style corn, drained

2

tbs

1

minced onions egg

2

tbs

bacon drippings ds cajun seasoning

2

tbs

baking powder milk deep fat for frying

Mix all ingredients with just enough milk to make a thick mixture. Wet hands & roll mixture into 1 1/2 inch balls. drop into deep fat & remove when brown. drain on absorbent paper.

Page 697

HUSH PUPPY 2

3/4

cup

white cornmeal

1/3

cup

all-purpose flour

1/2

teaspoon

baking powder

1/4

teaspoon

baking soda

1/4

teaspoon

salt

1/2

cup

buttermilk***

2

tablespoons

ham or bacon drippings (or butter)

1

medium

white onion, peeled and finely chop; ped

3

to

4 cups oil for deep frying oil in d; eep fryer to 375° f

1`whole egg

WHAT? A biscuit that's gone to the dogs. Though just lumps of deep-fried cornmeal batter, this Southern classic can inspire reveries from people below the Mason-Dixon line, where an abiding nostalgia for fish fries and pig pickin's (pork barbecues) requires a steady supply of hush puppies. 'A plate of fried fish seems mighty lonely without them,' Angela Shelf Medearis wrote in The African American Kitchen, and Southern cooking maven Nathalie Dupree served fried catfish with hush puppies at her wedding. The unusual name is usually attributed to people trying to quiet dogs by throwing them bits of fried treats. Who those people were depends on which story you believe--plantation servants carrying food to the dining room, Southerners hiding from Yankees during the Civil War; Reconstructionists pitying dogs left starving due to food shortages, or hunters rewarding hungry hounds after day-long excursions. Regardless, when hush puppies are made well, there's nothing like 'em. Chow down. straight from Tennessee Southern Hush Puppies Hush Puppies are traditionally made with fine ground White Cornmeal but you can also use Yellow Cornmeal, too. METHOD

Place dry ingredients in a bowl and mix well.

Add remaining ingredients and thoroughly mix.

When the oil is ready, drop a tablespoon of the batter into the hot oil, shaping slightly with your hand. This makes one Hush Puppy. Cook three or four at a time until light brown. They will usually turn over once.

Drain on paper towels and serve hot. Good with fried chicken or catfish. Makes 12 to 14 hush puppies.

Page 698

***You may substitute for the buttermilk by placing 1 teaspoon of either vinegar or lemon juice, along with a pinch of salt in one-half glass of whole milk. Let stand for 10 minutes before using

Page 699

INDIAN BEAN TERRINE IN BROWN HERB SAUCE

----INDIAN BEAN TERRINE---1

lb

dried small white or pinto beans

1

tablespoon

unsalted butter

1/2

cup

yellow cornmeal

2

cup

water

1

teaspoon

salt

1/8

teaspoon

white pepper

1/2

teaspoon

red chile powder

1

teaspoon

ground cumin

3

cup

veal stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

----BROWN HERB SAUCE----

chopped fresh basil

32

sprigs fresh chervil, for garnish

8

whole chives, for garnish ----BLUE CORNMEAL TORTILLA-------FEATHERS----

8 1

blue cornmeal tortillas cup

vegetable oil

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter and stir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel. Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil.

Page 700 From "Native American Cooking," by Lois Ellen Frank From: Jim Weller Date: 16 Feb 99 Yield: 8 servings

INDIAN BEAN TERRINE IN BROWN HERB SAUCE W/BLU

----INDIAN BEAN TERRINE---1

lb

dried small white or pinto beans

1

tablespoon

unsalted butter

1/2

cup

yellow cornmeal

2

cup

water

1

teaspoon

salt

1/8

teaspoon

white pepper

1/2

teaspoon

red chile powder

1

teaspoon

ground cumin

3

cup

veal stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

----BROWN HERB SAUCE----

chopped fresh basil

32

sprigs fresh chervil, for garnish

8

whole chives, for garnish ----BLUE CORNMEAL TORTILLA-------FEATHERS----

8 1

blue cornmeal tortillas cup

vegetable oil

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter ands tir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel.

Page 701 Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil. **************************** From "Native American Cooking," bu Lois Ellen Frank Yield: 8 servings

INDIAN BURGERS

1

pound

ground beef

1

cup

chopped onion (1 medium) water salt and ground pepper to taste

4

cups

self-rising flour plus 1 to 2 cups; for kneading oil or shortening for deep frying

Indian Burgers are a kind of fried meat pie. The dough is same as that used for fry bread in this region--self-rising flour and water. Usually, the meat filling is ground beef cooked with onion, and salt and pepper, but chili powder or other seasonings may be added. The deep fried 'burger' is cut open on top and ketchup and other condiments spooned in. Serve with a side of cole slaw. In a large skillet combine beef, onion, and about 1/2 cup water. Cook over medium heat for 10 minutes, until beef is no longer pink. Drain off excess liquid and season beef mixture with salt and pepper. Allow mixture to cool while preparing the dough. Place 4 cups of flour in a large mixing bowl. Make a well in the flour and pour in 1-1/2 cups water. Gradually mix the flour into the water to make a soft, sticky dough. Scrape dough onto a well-floured work surface and knead for 3 to 5 minutes. Divide dough into 8 portions and,with floured hands, roll each portion into a smooth ball. Flatten the balls into rounds about 5 inches in diameter and 1/4-inch thick. Place about 1/3 cup of beef mixture in the middle of a fry bread round. Gently lift the edges of dough and pinch and seal overlapping dough to enclose the meat filling. Deep-fry at 350 F. for 6 to 8 minutes until golden brown. Drain on paper towels and serve immediately.

Page 702

INDIAN CORN SOUP By: Anne ~ Nipissing First Nation 1/2

lb

very lean salt pork; (bite size cubes)

1

lg

cooking onion diced; (med)

1

oversized

can of kidney beans

4

lg

cans of hominy corn

4-5

peeled

and diced potatoes

You'll need a very large soup pot for this.(16-20 qts). Saute salt pork and onions for about 5 minutes then add remaining ingredients. Do not drain canned ingredients for taste not waste. Add water to pot of soup and let simmer for an hour or so to taste. Very easy to make and serves lots of hungry nishinabes.

Page 703

INDIAN CORN STEW

1

x

no ingredients

Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash, to the pot 1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet green peppers (cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2 cloves garlic (minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1 can (14 ounces) crushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each black pepper and chili powder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or to taste, 1 medium-size zucchini or yellow summer squash, thinly sliced crosswise (2 cups) Nutritional Information 1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g, Carbohydrate 37g, Fiber 1g, Sodium 337mg, Cholesterol 70mg Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. Before Indian Corn (which is white :-) can be cooked into corn soup, it must first be put through a process called "lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes

Page 704 found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the "lyers" of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four "lyers" who perform the difficult and messy task of "lying". A "lyer" will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part...about a quart and one half.

Page 705

INDIAN CORN STEW

1

tablespoon

vegetable oil,

1 1/2

pounds

lean ground beef,

1 1/2

cups

sweet green peppers (cored, seeded,; and chopped),

1

large

1-1/2

yellow onion (chopped, cups), 2 cloves garlic (minced),

8

large

ears of corn (kernels cut off) or 4; cups frozen corn,

1

can (14 ounces)

crushed tomatoes,

4

teaspoons

worcestershire sauce,

1/2

teaspoon

each black pepper and chili powder,

1/4

teaspoon

salt,

1/8

teaspoon

ground red pepper (cayenne) or to t; aste,

1

medium-size

zucchini or yellow summer squash, t; hinly sliced crosswise (2 cups)

Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash, to the pot Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. Before Indian Corn (which is white :-) can be cooked into corn soup, it must first be put through a process called 'lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the 'lyers' of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four 'lyers' who perform the difficult and messy task of 'lying'. A 'lyer' will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my 'lyed' corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze

Page 706 two of them and cook one part...about a quart and one half.

INDIAN JERKY

3

gal

water

2

lb

dry brown sugar

1

oz

saltpeter

1

oz

cayenne pepper

1

cup

1

juniper berries, crushed whole piece ginger

Bring water to a boil and add remining ingredients. Boil for 5 minutes. Remove scum as it appears. Cool and store in a wooden barrel or earthenware crock. Jerky is dried meat, cut in long strips from large game or beef. To prepare sun-dried jerky, cut fresh meat into long thi strips about an inch wide and an inch thick. Rub the strips with salt and hang, spaced well apart on racks, in the sun to dry. When dry, store in sacks hung in a dry place. Jerky can also be made by placing the strips in a corning solution for 3 or 4 days, then hung on racks over a slow burning smoky fire for about 2 days. The strips should be placed well apart to keep them from touching each other. When dry, the strips should be wrapped in a protective covering such as cheesecloth to keep insects and dirt from settling on them. Jerky will keep dry as long as it is exposed to the air and smoke. It is important not to leave it longer than a couple of days. Then take it down and store it in air-tight jars or other containers. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 50 pounds

INDIAN MEAT PIES

2

pounds

ground beef or game

1/2

lb

pork if game is used

1

medium

green pepper, chopped

1

medium

onion, chopped

1

teaspoon

salt, pepper to taste indian fry bread

Brown meat, pour off fat. Add onion and pepper, saute 5 minutes. Drain. Pinch off enough fry bread to make 16 patties, 6 inches in diameter. (Don’t have very thick.) Fill each patty with 2 tablespoons of meat mixture, fold over and seal edges with tines of a fork dipped in flour. Fry, turning once, to a light brown. Drain on paper towels. Makes about 16 meat patties.

Page 707

INDIAN MEAT PIES

----INGREDIENTS---1

indian fry bread dough

1/4

teaspoon

marjorie

1/4

teaspoon

thyme

1

medium

green pepper, chopped

1

i teaspoon salt, pepper to taste

1

brown meat, pour of grease. add pep; per, onion,

----DIRECTIONS---1

spices and saute 5 minuets. pinch o; ff enough

2

lb

ground beef

1/4

teaspoon

rosemary

1

medium

onion chopped

dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. Pork, chicken, or turkey can also be used. Yield: 8 servings

INDIAN MEAT PIES - ONEIDA

1

indian fry bread dough

2

lb

ground beef*

1/4

teaspoon

marjoram

1/4

teaspoon

rosemary

1/4

teaspoon

thyme

1

medium

onion; chopped

1

medium

green pepper; chopped

1

teaspoon

1

salt pepper; to taste

Brown meat, pour of grease. Add pepper, onion, spices and saute 5 minuets. Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. * Pork, chicken, or turkey can also be used. Posted by [email protected] Yield: 1 servings

Page 708

INDIAN POT ROAST (AI)

4

lb

2 4

pot roast cloves garlic

tablespoon

butter

1

salt

1

flour

12

whole peppercorns

----IF DESIRED---12

whole allspice

1

bay leaf, crumbled

1

tablespoon

grated horseradish

1/2

cup

rum or dry red wine

1/2

cup

water

1

large

onion

1

recipe dumplings

1

carrots (small or quartered) ----DUMPLINGS----

2

cup

flour

1/2

teaspoon

salt

4

teaspoon

1

baking powder scant c milk

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed or thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add the butter, the spices and seasonings and pour the rum or wine over the meat. (A good pot roast will supply most of its own juices, but as it cooks pour the 1/2 C water over it to make an ample supply of gravy.) Cover tightly and simmer for 3 to 4 hours until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last half hour of cooking and for the last 12 minutes of cooking add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, round platter and surround with the dumplings and carrots. Stir the grave until smooth, correcting the seasoning if necessary. Pour it over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6-8 DUMPLINGS Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot toast or stew during the last 12 minutes of cooking. SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED BY:Gwynne Bodle 4/92 Yield: 1 servings

Page 709

INDIAN STUFFED AND BAKED RACCOON WITH APPLES

1

medium

4

large

4 2

raccoon onions strips salted pork

cup

beef stock ----STUFFING----

5

large

tart apples

2

tablespoon

butter

1

teaspoon

cinnamon

1

cup

dry bread crumbs

1

teaspoon

salt

1/2

teaspoon

pepper

Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soupp kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes. Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, breadcrumbs, salt and pepper. Mix real good. Take the racoon out of the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roasting pan, with the legs folded under the body and fastened with a string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack. Bake at 400 degrees for 10 minutes to brown the meat. Reduce the heat to 325 degrees and add the 2 cups of beef stock. Cook for one hours, basting as often as possible. Transfer to a heated platter surrounded by whole onions. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 710

INDIAN TACOS W/MOOSE

1 1/2

lbs.

ground moose meat

1

large

onion; minced

2

small

cans tomato paste

1

large

can tomatoes

1

tsp

basil

1/2

tsp

oregano salt, pepper, chile powder to taste topping:

1

head

iceberg lettuce shredded

1/2

lb

cheddar cheese grated coarse on the side: bowl of onions - finely chopped bowl of mild green chiles - finely; chopped

Fry onion and moose meat broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice - break up tomatoes and stir it around. Taste for seasoning. Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes. Assembling: Put the flat frybread on a plate and spread sauce over it. Put a handful of cheese on it and top with a handful of shredded lettuce. Add your own choice of chopped raw onion, chiles, and maybe some other favorites from bowls. This amount of taco sauce is about right for 8-10 flat fry breads.

Page 711

IROQUOIS SOUP - MODERN By: THE ART OF AMERICAN INDIAN COOKING 4

lg.

mushrooms, sliced

2 10 1/2 oz

cans beef consomme

2

T.

yellow corn meal

2

T.

minced parsley

1

clove

of garlic, crushed

1/2

tsp.

1

basil onion, thinly sliced salt and pepper to taste haddock fillets, 12 oz (or other wh; ite fish of choice)

1 1/4

c.

baby lima beans

The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. Yield: 4 servings

Page 712

IROQUOIS SOUP (U'NEGA'GEI)

4

ea

large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tbl

yellow corn meal

2

tbl

minced parsley

1

clove

garlic, crushed

1/2

tsp

basil

1

ea

onion, thinly sliced

1/4

tsp

salt

1

lb

haddock fillets

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

fresh ground pepper, dash

A delicious fish soup! Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4

Page 713

IROQUOIS SOUP (U'NEGA'GEI)

4

ea

large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tbl

yellow corn meal

2

tbl

minced parsley

1

clove

garlic, crushed

1/2

tsp

basil

1

ea

onion, thinly sliced

1/4

tsp

salt

1

lb

haddock fillets

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

fresh ground pepper, dash

Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4

Page 714

IROQUOIS STEW WITH BEEF, CHICKEN AND PORK By: Bon Appetit 11/95 1

lb

boneless chuck; cut into 1' pieces

1

lb

boneless pork shoulder; cut into 1' pieces

4

tb

all-purpose flour

4

tb

vegetable oil

1

lb

skinless boneless chicken

1

lb

onions; cut into 1' pieces

3

c

canned low-salt chicken

3

lg

carrots; cut into 1' pieces

6

bay

leaves

1/4

ts

ground allspice

2

lg

russet potatoes; peeled; cut

thigh; cut into 1' pieces

broth

into 1-inch pieces Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl. Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper. You can make it 'Pan-Indian' by making some Frybread to go with the stew and dont forget the generic soda pop, good ol' Shasta. Yield: 6 servings

Page 715

IROQUOIS STEW WITH BEEF, CHICKEN AND PORK

----NORMA WRENN---1

lb

boneless chuck; cut into 1 pieces

1

lb

boneless pork shoulder; cut into 1 pieces

4

tablespoon

all-purpose flour

4

tablespoon

vegetable oil

1

lb

1 1

lb

3

cup

1 3

skinless boneless chicken thigh; cut into 1 pieces onions; cut into 1 pieces canned low-salt chicken broth

large

6

carrots; cut into 1 pieces bay leaves

1/4

teaspoon

2

large

1

ground allspice russet potatoes; peeled; cut into 1-inch pieces

Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl. Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper. Source: Bon Appetit 11/95 From: "John Weber" Yield: 6 servings

Page 716

IROQUOIS THREE SISTERS

4

oz

1 2 5

salt pork, cut into cubes onion, diced celery sticks, diced

quart

2

vegetable stock, cold carrots, diced

1

butternut squash, peeled,

1

halved, seeded, diced

16

oz

can red kidney beans

16

oz

can mixed beans

32

oz

can white hominy corn

In a large saucepan or soup pot, add salt pork and saut‚ on medium for several minutes. Add onions and celery and saut‚ 5 minutes. Add stock, then carrots and squash. Bring to a boil and cook until vegetables are tender. Reduce heat and simmer 20 to 25 minutes. Add beans 15 minutes before serving. Makes 10 to 12 servings. Compliments of Chef Arnold Olson Chef Arnold Olson prepares his specialties in Canadian Aboriginal fare providing a very unique menu for any special event, conference or meeting. Arnold has trained and worked with some of the most recognized Canadian and European chefs. Some of his achievements include The Halifax G7Summit of 1995 preparing an Aboriginal Meal for the seven Heads of State as well as being a World Gold Medalist for the 1992 Culinary Olympics at Frankfurt, Germany. Arnold Olson From: Godbless777
Page 717

IROQUOIS, CORN SOUP

1 3/4

cup

(425 ml) white navy beans

1

large

or 2 small pork hocks

10

cup

(2.5 l) cold water

1

teaspoon

(5 ml) salt

1

teaspoon

(5 ml) pepper

8

cup

(2 l) hot water

4

cup

6 1 1/4

(1 l) dried lyed corn (sub. cups/1 5 l frozen corn kernels)

cup

1

(50 ml) butter extra butter, salt & pepper

Generously cover beans with cold water & soak overnight or up to 12 hrs. Drain. Wash pork hocks thoroughly.Cut deeply into the rind of each hock in 3-4 places. Place pork hocks & the 10 cups (2.5 L) cold water in a lg soup pot. Add salt & pepper. Bring water to a boil. Cover & simmer over md heat for 1 hr. Add the 8 cups hot water & lyed corn to the soup pot. Cover, reduce heat & simmer 2 hrs. Add the butter mid-way through cooking. Once the soup starts to thicken, remove pork hocks. Cut meat from bones. Return meat to pot. Re-cover & continue to simmer 30 minutes longer or until soup thickens. Stir often or soup may scorch on the bottom. To serve: Soup is best served piping hot with fresh white bread or buns. Butter, salt & pepper are added at the table to taste. sxzlady; <[email protected]>; 2-6-02 From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 08:42:50 ~0800 Yield: 4 servings

Page 718

ISLETA PUEBLO LAMB ROLL - MODERN

1 1/2

lb.

ground lamb (beef may be substitute; d)

1 1/2

tsp.

salt

1/8

tsp.

pepper

1

garlic

bud, mashed

1

medium

onion, chopped

2/3

c.

milk

1

roasted

green chile, peeled, seeded, and ch; opped

1/2

c.

crushed corn chips or toasted torti; llas, ground to fine crum

1 1/2

c.

fresh corn cut from cob, or 12-oz c; an whole kernel corn

1/4

c.

catsup

Mix together lamb, crumbs, onion, milk and seasonings. Pat or roll out to a 12' square. Combine corn and green chile. Spread over meat and roll to a cylinder, sealing edge and ends. Place on rack in uncovered pan and bake at 350 degrees F. for 30 minutes. Brush all sides with catsup, and bake for another 30 minutes. Yield: serves: 5-6

ITALIAN-STYLE POT ROAST - VENISON

4

lb

2

tablespoon

1

venison pot roast fat salt and pepper

8

oz

can tomato sauce

1

cup

dry red wine

1

medium

onion, chopped

1

cup

celery, chopped

1

tablespoon

parsley, minced

2

teaspoon

1

oregano clove garlic

1

flour

1

water

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning. Yield: 4 servings

Page 719

ITALIAN-STYLE VENISON POT ROAST

4

lb

2

tablespoon

1

venison pot roast fat salt and pepper

8

oz

can tomato sauce

1

cup

dry red wine

1

medium

onion, chopped

1

cup

celery, chopped

1

tablespoon

parsley, minced

2

teaspoon

1

oregano clove garlic

1

flour

1

water

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Thu, 2 Jan 2003 03:28:51 ~0500 Yield: 4 servings

JACQUELINE DINSMORE'S PEMMICAN (CHIPPEWA)

1

lb

1 3/4

lb

1 1/2

dried crushed choke-cherries (or dried currants)

lb

1 1/2

dried beef or smoked venison

fresh beef suet, chopped fine

cup

1

light brown or natural sugar

Pass all through meat grinder, except the sugar. Add the sugar. Mix thoroughly. Pack in a bowl and keep covered and refrigerated. Serve with sourdough bread. Dried currants can replace the chokecherries. >From [email protected] (Jacqueline Dinsmore) From: Michael Loo Yield: 4 servings

Date: 12-23-02

Page 720

JACQUELINE'S CHILE HEAD VENISON GREEN CHILE STEW

2

lb

ground venison

3

tablespoon

oil

2

can

1 4

can

1 2

white shoepeg corn (with liquid) (4 oz) hot green chiles (with liquid)

can

1

diced tomatoes (with liquid)

1

large

1

large

5

can paste onion cloves of garlic, pressed

1

salt & pepper to taste

1

shredded cheese

1

sour cream

1

your favorite hot sauce (i.e

1

el yucateco red)

Brown venison and onion in oil in a heavy pot. Add garlic a minute or two before it's done. Then, add the rest if the ingredients and a few cups of water. Bring to simmer and add paste. Adjust water/paste combination to your liking. Cook for about an hour. Serve with shredded cheese, sour cream, and your favorite hot sauce. A nice way to use ground venison, especially when your honey and his father fill their tags. From: Jacqueline Groot <jacquelineg@em. Yield: 4 servings

Page 721

JAMBALAYA WITH VENISON

1

venison roast, cut into

1

cubes, all fat, and

1

membranous tissues trimmed

2

tablespoon

olive oil

2

tablespoon

worcestershire sauce.

4

large

1

carrots, cut into 1 inch pieces

4

stalks celery, cut into 1

1

inch pieces

1 1

celery leaves, finely diced cup

1

clean fresh mushrooms, diced into pieces, or

1

can

stems and pieces, drained.

1

cup

water

32

oz

1 2

large

1

bell peppers, 1 red and 1 green, diced into 1 inch

1 2

can crushed tomatoes, to be added with the water!

chunks large

onions, cut into 1 inch

1

chunks

4

cloves garlic, sliced into

1

fine pieces

2

summer squash, diced into 1

1 1

inch chunks large

1

zucchini, diced into 1 inch chunks

1

frozen package of italian

1

green beans or sugar peas

1

tablespoon

1

tablespoon

3 1

cayenne pepper bay leaves

tablespoon

1 1

parsley

dried thyme salt and pepper to taste

pkg

instant rice

Brown the venison in olive oil. and Worcestershire sauce. After venison is browned and set aside, in same pot start adding tomatoes, carrots, celery, mushrooms, add 1 cup of water, and simmer for 15 minutes. Then add the rest of the ingredients, also adding a "dash" of salt, and 1 Tbsp black pepper. Add the pieces of venison to rest of ingredients, simmer on low heat at least 2 hrs. When Jambalaya is nearly finished, prepare 1 package instant rice. Spoon Jambalaya over rice for great tasting meal. Note: Prepared this meal for people with whom we stayed while husband was hunting in MI, just a short time ago. They thought they were eating beef! Could not believe it was venison!! Venison steak strips, or roast strips can also be browned in olive oil & Worcestershire sauce, with garlic powder sprinkled onto it, and then added to a stir-fry mixture! This is a great and quick meal

Page 722 also! Gertrude Bellanca aka [email protected] From: [email protected] Yield: 4 servings

JAMBON DE MARCASSIN A L'AIGRE-DOUCE/SWEET+SOUR WILD BOAR

1

wild boar- leg == marinade ==-

4

cup

wine- dry white

1

cup

vinegar- wine

1

cup

2

oil- peanut onions sliced

2

onions- shallots minced

2

garlic cloves minced

6

herb- parsley sprigs

1/2

teaspoon

1

herb- thyme, dried herb- bay leaf

1

spice- kosher salt

4

spice- peppercorns

4 2

spice- cloves, whole == to prepare; ==cup

6

stock- game spice- cloves, whole

1/2

lb

bacon blanched and diced

1

cup

wine- dry white

3

tablespoon

sugar

1

tablespoon

vinegar- wine

1/4

cup

dryfruit- raising plumped in hot wa; ter

Remove the rind and layer of fat from the boar's leg. Marinate the meat in the wine, vinegar, oil, onions, carrots, shallots, garlic, parsley, thyme, bay leaf, a little coarse salt, the peppercorns and 4 cloves in a large bowl [DO NOT USE ALUMINIUM] for 4 days. Turn the leg frequently. Make the stock in the usual way, using the trimmings and the bones of wild boar. Drain the meat and brush off the vegetables. Stick the leg with the 6 cloves and put into a large deep casserole with the bacon, about half of the marinade, strained, and the white wine. Cover the casserole and cook it in a preheated 350^F oven for about 2 hours. Put the leg on an ovenproof dish and sprinkle a few spoonfuls of the braising liquid over it. Then sprinkle with 1 tablespoon of the sugar. Increase the oven temperature to 500^F and glaze the leg for about 10 minutes. Melt the remaining sugar in a heavy saucepan to make a light caramel, stir in the vinegar, and bring to a boil. Let the vinegar almost evaporate and add the game stock. Bring to the boiling point and then simmer for 5 minutes. Add the raisins and simmer for 2 more minutes. Serve the sauce separately in a sauceboat. From: LA CUISINE - SECRETS OF MODERN FRENCH COOKING By: RAYMOND OLIVER

Page 723 Typed by KEVIN JCJD SYMONS U/L JAN Y2K From: Kevin Jcjd Symons Date: 01-26-:& From: Kevin Jcjd Symons Date: 10-17-02 Yield: 4 servings

JANALEE ST. CLAIR'S SWEET AND SOUR SQUIRREL

12

medium

ground squirrels

1

large

red pepper

1

bunch

green onions

1

tablespoon

salad oil

1/2

teaspoon

salt

1

can

(20 oz.) pineapple chunks in juice

1/4

cup

cider vinegar

2

tablespoon

tomato paste

1

teaspoon

cornstarch

4

teaspoon

soy sauce

Skin and cut the squirrels. Chop off the squirrels heads and tails. Trim fat and remove the bones. Cut green onions diagonally into 1 inch pieces; slice red pepper into 1/2 inch thick slices. : In a 12-inch skillet over medium heat, in 1 tablespoon salad oil, cook green onions and red pepper until tender-crisp; stir frequently. Remove to bowl. In same skillet over medium-high head, in 2 tablespoons oil, cook squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat in skillet. : In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/4 cup cider vinegar, tomato paste, cornstarch, and soy sauce. Stir mixture in the skillet with the squirrels, stirring to loosen any squirrel bits from the bottom of the skillet. Cook until mixture thickens slightly and coats the squirrel. Stir in green onion mixture, heat through. Serve over rice. : Makes 4 servings. : From the Sony San Diego Family Cookbook (1992) : Posted to rec.food.recipes by Katrina Bugher : MM format by Dave Sacerdote : From: Dave Sacerdote Cooking Echo Ä Yield: 12 squirrels

Date: 14 Oct 97 National

Page 724

JANE HIBLER'S VENISON CHILI

1

lb

1

dried pinto beans, soaked overnight

2

lb

venison

3

centiliter

garlic

1

large

onion, chopped

6

oz

tomato sauce

1 1/2

teaspoon

salt

1

tablespoon

chili powder

Cook beans until tender. Grind venison with garlic. Combine beans, onion, tomato sauce, salt, and chili powder and cook over moderate heat, stirring occasionally, 2-3 hr. Recipe doesn't say what to do with the meat, but you can figure it out. I would substitute the meat for the beans in the third paragraph and then toss the beans (or fix them separately). I would also increase the chili powder by a factor of about 10. Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date: 02 Aug 99 Yield: 4 servings

JAN'S VENISON TENDERLION

1

marinade

1

pkg

mccormick meat marinade

1/2

cup

oil

1/4

cup

red wine vinegar

3

tablespoon

brown sugar

1/2

cup

red dry wine

2

tablespoon

3 2

dry onions cloves minced garlic

tablespoon

1

worcestershire sauce venison tenderloin

Mix all marinade ingredients well. I put the venison into a zip-lock bag then pour the marinade over the meat. I marinate the meat for a couple of days in the refrigerator turning every little bit. Remove the meat and discard the marinade- then cook on the grill-med. well. If cooked well done it will be dry. This marinade is also good on beef. Jan From: [email protected] (Janic412) Yield: 4 servings

Page 725

JAVELINA AND MULE DEER CHILI

1

javelina

1

mule deer

When I got to Texas, I set out looking for the best bowl of red. I thought the Texas Chili Parlor in Austin was OK but lacked something. One weekend spent quail hunting on a ranch led me to the holy grail. One of the Tejano hands prepared chili with javelina and mule deer. So pork makes sense. He added coffee and Gephardt's chile powder. The chocolate replaces the coffee and Gephardt's is made from red NM chiles. Beer (Lone Star) was added for moisture. So, bigwheel, the recipe is not so strange as you might think. The major players are meat and chiles and the other ingredients are meant to boost their flavors. In my mind's eye, this is what chili is supposed to be. Kit From: [email protected] Yield: 4 servings

JELLIED MOOSE NOSE

1 1

upper jawbone of a moose teaspoon

1 1/2

salt onion, sliced

teaspoon

1

pepper clove garlic

1/4

cup

vinegar

1

tablespoon

mixed pickling spice

Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold. from "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis Yield: 1 servings

Page 726

JEREMY LEE'S RABBIT FRICASSEE

2

rabbit barons; (saddles and legs)

1

sprigs of fresh rosemary and thyme

1

head of garlic; (or to taste), cut into l

1

cracked pepper

1

olive oil

4

large

red peppers

2

oz

(50g) pancetta or good-quality baco; n, chopped

2

teaspoon

spicy piment0n; (spanish smoked paprika)

1

small

glass of white wine

12

gm

1

(4oz) black olives fresh basil leaves

Chop the rabbit into four or five pieces and place it in a shallow bowl. Sprinkle with rosemary, thyme, garlic and cracked pepper, and coat generously with olive all. Leave to marinate, preferably for two days. Char-grill or roast the peppers until the skins are black and crisp, then peel off the skin to reveal the red succulent flesh underneath. Heat some olive oil in a pan until very hot and add the marinated rabbit pieces to brown it off. Coat with pimenton as you do so. Then add the chopped pancetta and the peppers. Pour in the wine and allow the alcohol to burn off. Top the dish with the olives, turn the heat down to low and allow everything to cook slowly for 20 to 30 minutes. When you are ready to serve, mix in a small handful of fresh basil leaves. From: [email protected] Yield: 2 servings

Page 727

JERK VENISON

4 1

venison steaks medium

2

onion apples (granny smith or

1

other cooking type)

1/4

cup

brown sugar

4

tablespoon

butter

1/8

teaspoon

cayenne pepper

1/4

teaspoon

allspice

1/4

teaspoon

cumin

1/2

teaspoon

granulated garlic

1/2

teaspoon

paprika

1/4

teaspoon

salt

1/4

teaspoon

black pepper

1/2

teaspoon

dried thyme

Mix last 8 ingredients together well and sprinkle both sides of the meat with the mixture, reserving about 1/2 tsp of the spice mix for the onions. Rub into meat. Slice the onion into 1/2 inch thick slices and separate into rounds. Peel and dice the apples into bite size pieces. Heat a skillet over medium heat with just a small amount of peanut oil until very hot but not smoking. Add meat and cook to desired doneness. Remove meat from skillet and keep warm. Add onions to the skillet, increase heat to high and add 1/4 cup of water. Saute until onion starts to brown, add remaining spice mix and cook until water is completely evaporated. Remove onions and keep warm. Reduce heat to medium. Add apples to the same skillet with the butter and saute three minutes, add brown sugar and cook until sugar is melted and bubbly. To serve, scoop some of the onions onto a plate, top with a steak and put some of the apples on top of the steak (yeah, it sounds weird, I know). Rich From: [email protected] (Rrr57) Yield: 4 servings

Date: 14 Oct 1997 04:31:24 -0600

Page 728

JERKY

1

you will need:

5 lbs. or more of lean, long grain meat, flank steak, cut 1/4" x 1" Liquid Smoke Lawry's Seasoned Salt Garlic Salt Table Salt Coarse Black Pepper Sugar Generously apply liquid smoke with pastry brush on pieces laid out flat on large surface. Sprinkle on remaining ingredients generously but sugar sparingly. Marinate in covered bowl 8 hours. Place on oven rack flat and touching. Gas oven: have on pilot and oven light only. Electric: set at 100 to 125 degrees. Dry for 18 to 36 hours. Prop oven door open with knife.

JERKY

2

lb

1

lean beef or venison pepper

1

lousiana red hot sauce

1

salt

1

dried garlic powder

1

dried basil,parsley,or other

Remove any fat from the meat. Use the leanest cuts you can find. Cut the meat into long strips on the bias about 1/2" thick, 2" wide and 4-5" long. Mix dry spices and desired herbs together and rub gently into the meat. Dot with hot sauce if desired. Place on cookie sheets, do not crowd. Set in oven on lowest possible setting 24 hours or longer until dry but still somewhat flexible. Cool, seal in airtight containers or freeze for later use. Yield: 1 servings

Page 729

JERKY (STEVE SHANKER)

1

venison jerky i

1

the montana cookbook

1/2

teaspoon

salt

1/3

teaspoon

garlic powder

1/2

teaspoon

black pepper

1

teaspoon

accent

1

teaspoon

onion powder

1/4

cup

worcestershire sauce

1/4

cup

soy sauce

Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover with the above sauce and marinate overnight. Spread single layer on oven wire rack, using foil under to catch drippings. With the oven door cracked open and at the lowest temperature, bake 6 - 8 hours. May be eaten immediately. Becomes dryer when cold. +++++++++++++++++++++++++++++++++++++++++++++++++++ Venison Jerky II The Montana Cookbook 3 lbs lean venison 1 tbs salt 1 tea garlic powder 1/2 tea black pepper 1/3 cup Worcestershire sauce 1/4 cup soy sauce 1 tbs prepared mustard Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerky in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. +++++++++++++++++++++++++++++++++++++++++++++++++++ The second recipe seemed to come out better. I used an eye-round beef roast and the pilot light method. If you want it hot, simply add some cayenne or hotsauce to the marinade and watch out. ***** Collection of Clarence Fontish ***** Courtesy of Shareware RECIPE CLIPPER 1.0 Yield: 1 servings

Page 730

JERKY A LA WILLIE REV. 4.1

10

oz

bottle of lo salt soy sauce

1/3

cup

worcestershire sauce

2

tablespoon

liquid mesquite smoke *

1 1/4

teaspoon

onion powder

1 1/4

teaspoon

garlic powder

2 1/2

teaspoon

pepper

2

tablespoon

1

brown sugar up to 3 lb lean meat **

* use in place of smoker. ** beef, deer, elk etc. Mix all ingredients except meat to make marinade. Cut thinly sliced meat into 1/2 inch strips and marinate for 12 to 24 hours (the longer the better). Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of meat on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and line the pan with aluminum foil to collect the drippings and save cleaning problems later on. If you have access to sweet onions (vidalias, etc) they can be sliced and dried and then run through the blender to make an excellent onion powder to be used in this recipe. Yield: 1 servings

JERKY STEW

1

lb

jerky, beef or buffalo

1

cup

whole dried hominy, soaked overnigh

1

large

yellow onion, peeled/chopped

1

lb

potatoes*, unpeeled/diced

1

salt and pepper to taste

*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia). : Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper. : Source: "The Frugal Gourmet Cooks American" by Jeff Smith. : From: Connie Robertson Format Recipes (Mailing List) Ä Yield: 6 servings

Date: 17 Dec 96 Meal-Master

Page 731

JERRY'S REDNECK ELK SLIM JIMS

1

grind:

12

lb

3

lb

1

elk meat; with pork fat and added the following:

2

teaspoon

[heaping] prague powder #1

4

tablespoon

[heaping] paprika

6

tablespoon

[heaping] ground mustard

1

teaspoon

[heaping] black pepper

2

teaspoon

[heaping] white pepper

1

teaspoon

ground celery seed

1

tablespoon

[heaping] mace

2

teaspoon

[heaping] granulated garlic

3

oz

salt

2

oz

dextrose

8

oz

fermento

Placed in the fridge overnight then I stuffed all of this into sheep casings, and allowed it to dry for 4 hours on the counter. I took one length and placed in a dehydrator and the rest I placed in the smoker (preheated to 100 degrees). I allowed to dry in the smoker with the damper 1/4 open for 8 hours, then applied a heavy mesquite/hickory smoke for 4 hours with temperature set for 160. When internal temperature came to 145 degrees, I removed, showered them down and taste tested... YOWZER...... excellent SlimJims. The one in the dehydrator may have been better of I had used a little liquid smoke... but is definitely very tasty by itself. For links and references to this type of food treatment, see my personal web page. http://home.sprintmail.com/~rednck/ No spam, no sales, no banners... just information on smoking and sausage making... Jerry [email protected] ICQ17040321 Yield: 4 servings

Page 732

JIM'S JERKY

1

lb

steak or roast

5

tablespoon

soy sauce

3

tablespoon

worcestershire sauce

2

tablespoon

brown sugar

1

teaspoon

paprika

1/2

teaspoon

pepper

1/2

teaspoon

garlic powder

1/2

teaspoon

onion powder

Trim ALL the fat off the meat and slice into 1/4" thick strips. Mix other ingredients together. Marinate meat overnight in the mixture. Line cookie sheets with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours. Cool and store in a tightly covered jar or sealed in a plastic bag. Other marinade ingredients [ optional]: 1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice Yield: 2 servings

Page 733

JOCKEY CLUB WILD BOAR

1

can

condensed consomme'

2

cup

cider vinegar

8

cup

red wine

1 1/2

teaspoon

ground black pepper

2

tablespoon

salt

2 1

bay leaves teaspoon

2

crumbled thyme garlic cloves; chopped

8

juniper berries

1

piece wild boar meat

1

(about 5 pounds)

6

carrots scraped and quartered

2

large

4

onions; quartered celery stalks cut into 2-inch lengt; hs

1

can

condensed beef broth

1/3

cup

currant jelly

1/2

cup

flour; mixed with

3/4

cup

water

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias 23 NOV 95 From: Michael Loo Yield: 10 servings

Date: 10 Oct 02

Page 734

JOINT OF WHALE MEAT STEEPED IN RED WINE MARINADE

1 1/4

kg

whale meat

3

deciliter

red wine

1

deciliter

3 1/2

teaspoon

2

teaspoon

1 3/4

vegetable oil ground cloves coarsely ground pepper salt the marinade:

liter

1

juices from the meat thickening (milk and flour)

4

dessert spoonfuls of sour

1

cream (20% rømme)

1

sugar colouring

1

salt

It may be a good idea to bind the joint to help it keep in good shape. Place it in a small oven dish and pour the marinade over. Leave the joint there until the next day, turning it at regular intervals. Remove the joint from the dish, dry i t well and rub it with salt. Cook the joint until it turns a pleasant brown colou r all over, turn down the heat and add water to reach 2-3 cm up the side of the j oint, approx. 3/4 litre. Let the joint simmer for about 20 minutes, turn it over and leave it for another 20 minutes. Measure enough of the juices to make enough marinade, about 3/4 litre. Add the thickening to the marinade, and then the sour cream to taste. Serve with boiled beans or other vegetables, and potatoes - boiled or fried in the pan. Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1, Norway the High North Alliance Home Page the Aboriginal Subsistence Contents Page Yield: 4 servings

Page 735

JUGGED HARE (RABBIT) ENGLAND, 1783

4

lb

to 5 lb hare or rabbit; jointed

3

tablespoon

flour

3

tablespoon

2

bacon drippings onions; sliced

1/4

lb

(1/2 cup) diced bacon

2 1/2

cup

light game stock

1/4

teaspoon

ground cloves

1/4

cup

mixed sweet herbs

1/2

teaspoon

mace

Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned, add the onions and brown them, and then add the bacon. Replace the hare and add the stock, cloves, mixed herbs and mace. Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender. From _The London Art of Cookery_ John Farley, 1783 in _Seven Centuries of English Cooking_. Compiled and updated by Maxime de la Falaise. Grove Press, 1992. Typos by Jeff Pruett. From: Dave Drum Yield: 6 servings

Date: 12-13-02

Page 736

JUGGED HARE W/ FORCEMEAT BALLS

2

hares; oven-ready

4

tablespoon

3

tablespoon

butter sunflower oil

3

onions; each stuck with a

1

. few cloves

3

carrots; peeled & halved

3

celery ribs; halved

1

centiliter

1

garlic; chopped lemon rind; grated

1

orange rind; grated

5

juniper berries; crushed

1

handful black peppercorns

1

teaspoon

kosher salt

6

tablespoon

butter

9

tablespoon

flour; all-purpose

1

tablespoon

redcurrant jelly

1 1/4

cup

----FOR THICKENING SAUCE----

1

port wine salt & pepper to taste ----FORCEMEAT BALLS----

2

tablespoon

butter

1

tablespoon

sunflower oil

1

onion; very finely chopped

2

cup

3

oz

2 2

day-old breadcrumbs beef suet; shredded lemon rinds; grated

tablespoon

1

parsley; chopped egg; beaten

1

flour for coating

1

oil for frying

Cut the hares into serving pieces. If available, keep the blood in a bowl to add to the sauce before serving. In a large flameproof casserole or heavy saucepan, heat the butter and oil until very hot. Pat dry each piece of hare with kitchen paper, to absorb any excess moisture or blood, and brown each piece of hare on both sides in the hot fat. As the pieces are browned, remove them to a warmed dish; keep them warm in a low oven. When all the pieces of hare are browned, add the vegetables and garlic to the fat in the pan and cook for a few minutes. Replace the pieces of hare in the pan and add the pared lemon and orange rinds, the juniper berries, peppercorns and salt. Pour in enough water to cover the hare. Cover the pan with a tightly fitting lid and cook gently on top of the stove. or in a preheated low oven (3000F / 1500C / gas 2), for about 3 hours, or until the meat is just beginning to come away from the bones. Meanwhile, make the forcemeat balls. Heat the butter and oil in a saucepan, add the onion and cook for a few minutes. Pour the onion into a mixing bowl and add the breadcrumbs. Mix well, then mix in the suet, lemon rind, parsley and beaten egg. Flour your hands and form the mixture into small balls about the size of a walnut. Coat each ball in flour, and put on a baking sheet lined with greaseproof (wax)

Page 737 paper. Cover and keep in the refrigerator until you are ready to cook them. (They can also be frozen.) Remove the casserole from the oven and cool the hare in the stock. When cool. take the pieces of hare out of the stock and strip the meat from the bones. Put it into an ovenproof dish and set aside while you make the sauce. Strain the stock. Use the larger quantities of butter, flour and port wine if you have no hare's blood to thicken the sauce. Melt the butter in a saucepan, add the flour and cook for 2-3 minutes. Gradually add 1-1/2 pints / 3 3/4 cups / 900ml of the hare stock, stirring all the time until the sauce boils. Stir in the redcurrant jelly and port wine, stirring until the jelly has melted in the hot sauce. Season to taste with salt and pepper. Pour the sauce over the hare meat in the ovenproof dish. Cover the dish and reheat in the low oven until the sauce is bubbling gently and does so for 10-15 minutes. Meanwhile, fry the forcemeat balls. Heat oil in a frying pan and cook the balls until golden brown all over. Drain them on several thicknesses of kitchen paper. They will keep warm for up to an hour. If thickening the sauce with blood, pour a little of the hot sauce into the bowl containing the blood. Mix well, and stir this into the rest of the sauce and hare in the dish. If necessary, keep in a warm oven until you are ready to serve, but take care not to let the sauce boil again once the blood has been added. Serve the jugged hare with the forcemeat balls. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor

Date: 05-10-96 From:

[email protected] (Hugs) Yield: 8 servings

Date: Fri, 13 Mar 1998 07:36:44 ~0600

Page 738

JUGGED RABBIT

2

3 lb rabbits, cut up

2

large

carrots, diced

1

large

onion stuck with 3 cloves

6

medium

garlic cloves, peeled

1

bay leaf

6

peppercorns

2

cup

2

cup

coarsely chopped celery dry red wine

1

water

3

tablespoon

shortening

1

tablespoon

tomato puree

1

teaspoon

salt

1/3

cup

all purpose flour

8

slice

crisp bacon

8

large

whole mushrooms, sauteed

2

tablespoon

minced parsley

Put meat into a big non metal bowl with carrots, onion garlic, bay leaf, peppercorns, celery and wine. Add water to cover and allow to marinate for three days (refrigerated) Remove pieces of meat from marinade and pat dry. Brown in shortening in a deep kettle. Add marinade, tomato puree and salt. Simmer gently, covered, for about two hours or until meat is tender. Remove meat and keep warm. Blend flour and 1/2 cup water. Stir into sauce. Bring just to a boil. Strain through a fine sieve. Add pieces of meat. Bring to a boil again. Serve garnished with bacon and mushrooms and sprinkled with parsley. Womens Day Vol 10 == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Yield: 6 servings

Date: 03-09-96

Page 739

JUNIPER ELK ROAST

1

elk roast

1

marinade:

1

medium

1

tablespoon

5

onion salt peppercorns

2

centiliter

1

medium

2

garlic carrot, sliced stalks celery, sliced

1

cup

cider vinegar, mild

1

cup

beef bullion

1

cup

12

dry vermouth juniper berries

Combine all the marinade ingredients. Boil about 5 minutes, remove from flame and cool. Place roast in marinade to cover. Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more venison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller From: Freeston Yield: 1 roast

Page 740

KANGAROO ESCALOPES WITH SPINACH AND ANCHOVY BUTTER

600

gm

2

bunch

12

kangaroo fillet, trimmed of english spinach anchovy fillets

200

gm

unsalted butter

1

teaspoon

lemon juice

1

teaspoon

black pepper freshly ground

1

teaspoon

1

sea salt olive oil

"Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somwe- here between venison and liver...To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater...It's a very big, very strong-tasting meat." These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay. Slice the kangaroo fillet into thin slices, three per serve. Brush with olive oil and sprinkle lightly with black pepper. Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and main- tain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use. Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm Heat a large, heavy- base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed--this does not take very long--and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked. In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. Yield: 6 servings

Page 741

KANGAROO FILLET SAUCE THE ADVERTISER 26DEC

1/4

cup

plum sauce

3/4

cup

water

1

teaspoon

chilli sauce

2

teaspoon

tomato sauce

2

teaspoon

soy sauce

2

teaspoon

cornflour

Place all ingredients in a small saucepan, heat and stir until sauce boils. by Margaret Kirkwood 'What's Your Problem' THE ADVERTISER, December 26th 1997 From: Kevin Jcjd Symons

Date: 05 Jan 98

Yield: 1 servings

KANGAROO FILLET WITH BLUEBERRY GLAZE

800

gm

kangaroo sirloin fillet allow 200g; per person.

1

blueberry jelly available from fren; ch deli

1

oil, olive

Brush meat with oil. With a very high heat either fry or char grill the meat until sealed, and continue to cook until medium/ rare. Do not overcook. Take meat off the heat and wrap in foil, leave to rest 10 minutes before carving into medallion slices. Heat blueberry jelly gently, and pour or brush over the slices of meat. from THE WAR CRY / 4th July 1998 republished courtesy the Queen Victoria Market typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 04 Jul 98

Page 742

KANGAROO FILLET WITH QUANDONG CHILLI SAUCE

200

gm

1

kangaroo- fillet subs. aged beef fi; llet? oil- macadamia nut

1

pepper

1

salt

1

quandong chilli sauce see separate; recipe

Brush the kangaroo meat with oil, season and char-grill or pan fry to rare or medium rare. Rest the meat in a warm place for 10 to 15 minutes before carving. from THE ADVERTISER / MAY 1st, 1999 by UNSTATED AUTHOR typed by KEVIN JCJD SYMONS : Posted In: National Cooking Echo by Kevin Jcjd Symons on 01 May 99 Yield: 1 serving se

KANGAROO FILLETS W' SNAP PEAS, ILLAWARRA PLUM/CHILLI

250

gm

4

peas, snap kangaroo fillet steaks

1

oil, olive, virgin

1

peppercorns, ground.

1 1/2

tablespoon

1 1/2

tablespoon

1 1

oil butter salt

tablespoon

water

1

illawarra plum/chilli sauce [#]

1

capsicum, red, strips of..., for ga; rnish.

String the snap peas and place them in icy water. Simply oil and pepper the fillets and, if you have the time, leave to marinate until ready to cook. Experts have two schools of thought on the final cooking of kangaroo fillet, but both initially sear the fillets in oil and butter on each side in a very hot pan. You can either turn to a medium heat and cook for about 3 minutes or place your pan in a very hot oven for 4 to 5 minutes. Both methods result in a delicious, medium-rare fillet. Once cooked, rest the fillets and prepare the snap peas. Drain peas. Heat oil in a non-stick pan. Add snap peas, salt and a tablespoon od water and stir fry for a couple of minutes until peas are bright green. Serve immediately with fillets and Illawarra Plum and Chilli

Page 743 Sauce. Garnish with red pepper strips if desired. [#] See separate recipe, also available from ROBINS FOOD P/L from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 4 servings

KANGAROO GOURMET PIE

500

gm

kangaroo mince

2

tablespoon

oil

1

tablespoon

worcestershire sauce

300

ml

water

8

teaspoon

margarine or butter

2

tablespoon

tomato paste

1

small

3

onion, finely chopped rashers bacon, diced

3

medium

potatoes

1/2

cup

pumpkin, grated

2

tablespoon

parsley, finely chopped

1/2

teaspoon

pepper

Heat oven to 180 C. Boil and mash the potatoes. Heat oil in heavy pan, then add onion and bacon. Fry until onion is transparent. Add mince and cook for 4 minutes, stirring well. Mix in tomato paste, add water, Worcestershire sauce, pumpkin and parsley. Cook for 4 minutes, stirring all the time. Transfer mixture to casserole dish, top with mashed potato, and dot surface with margarine. Cook in oven, at 180 C, for 20 minutes, or until potato is crisp and brown on the surface. Macro Meats, "Gourmet Game Recipes" Typed by Glen Jamieson Yield: 4 servings

Page 744

KANGAROO MEAT

1

kangaroo

Farming some native species may be one of the best ways to protect our environment for future generations. Tim Flannery, biological scientist at the Australian Museum, argues there are good environmental, as well as nutritional, reasons for eating kangaroo. Environmental arguments It costs the Australian environment nothing to produce kangaroo meat. In comparison, seven kilograms of soil are used to produce one kilogram of wheat. Animals are killed in the production of even a vegetarian's food supply. Whole ecosystems are lost when forests are cleared to plant crops and toxic pesticides for maintaining crops also cause animal deaths. The kangaroo meat industry is sustainable and does not threaten kangaroo populations. Since the arrival of Europeans, kangaroos have thrived because of increased grasslands, better water supply through dams and bores and reduced dingo numbers, the kangaroo's main predator. Kangaroo numbers are so great that some farmers consider the animals a pest. Ironically, the industry that was established to control kangaroo numbers has only succeeded in taking a sustainable yield, despite killing up to 20% of the total population in certain years. The kangaroo meat industry only harvests non endangered species. Farming wild animals is less cruel than raising domesticated animals for meat. Kangaroos do not suffer the stress of live trucking and abattoirs. Instead they live freely in the wild until they are killed instantly by professional shooters. Nutritional arguments Kangaroo meat is lean, high in iron, contains a high amount of polyunsaturated fat and is virtually free of any chemicals usually associated with domestic stock. The risk of food poisoning is much lower than for most other foods. Inspection of kangaroo meat is more rigorous than that of beef and mutton. Kangaroo is the only export quality meat available at the butcher shop because it must pass three inspections. From: Karen Stephens date: Fri, 02 Jul 1999 06:00:00 +1000 Yield: 4 servings

Page 745

KANGAROO MEDALLIONS WITH SESAME AND MUSTARD CHAMPAGNE

1

kg

1

southern game meat kangaroo fillets cut into medallions

2

royal blue potatoes

4

apricots

2

cup

champagne

2

sprinkles dry mixed herbs

1

sprig of fresh mint

2

yellow zucchini

2

turnips

1

celery stick

20

gm

black sesame seeds

20

gm

mustard seeds

1

pkg

shiitake mushrooms

1 80

clove garlic ml

olive oil

Kangaroo Medallions with black sesame and mustard seeds champagne, apricot and fresh mint sauce. This dish presents Southern Game Meats long fillets of kangaroo cut into medallions, sautied with garlic and served with a dusting of black sesame and mustard seeds and accompanied by red wine oil with a parsley garnish. Cut Southern Game Meat kangaroo fillets into small medallions. Place fillets in very hot pan with 2 tblspn of olive oil and chopped garlic and cook for 2 - 3 minutes on each side. Leave to rest. Vegetables: Slice shiitake mushrooms, saute with mustard seeds and garlic, then stack on top of each other. Slice potatoes and pan-fry lightly, season with salt & pepper. Blanch sliced zucchini, white turnips and sliced celery in boiling water for 4 minutes. Sprinkle black sesame seeds on celery Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15 minutes. Mix in knob of butter and fresh chopped mint. Drizzle on plate in attractive pattern. By Pierre cochrane From: [email protected] (P Yield: 4 servings

Page 746

KANGAROO PEPPER STEAK WITH MUSHROOM SAUCE

1

kg

1 1 300

kangaroo fillet or grilling steaks some flour

gm

1

mushrooms, chopped onion, finely chopped

3

tablespoon

butter

2

tablespoon

olive oil

400

ml

can of coconut milk

2/3

cup

dry white wine

3

teaspoon

3 1 3

coarse ground black pepper dessert spoons beerenberg bavarian prepared mustard

tablespoon

1

chopped coriander salt to taste

Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped coriander. Serve with a side salad. The original recipe used cream and parsley, but I found the coconut milk and coriander better complements the kangaroo flavour. Our local brand of mustard is excellent, but any good German mustard would do. Glen from Adelaide From: Glen Jamieson Date: 18 Jan 97 National Cooking Echo Ä Yield: 1 servings

Page 747

KANGAROO POT-OF-GOLD PASTIES

2

medium

1

carrots celery stick

3

medium

potatoes

1

medium

turnip

250

gm

kangaroo mince

2

medium

onions, chopped.

2

teaspoon

parsley, chopped.

1

teaspoon

1 1

salt pepper, ground

tablespoon

6

water pastry, shortcrust, square sheets o; f... thawed.

1

spring onions, blanched ties.

1

milk or egg for brushing

Simply grate or finely dice all the vegetables and thoroughly mix with kangaroo mince, chopped onion, parsley, seasonings and water. Place a good-sized handful of mixture in the middle of each pastry sheet. Draw surrounding pastry into centre and scrunch pastry above mixture. Tie with spring onions lengths. Let the top of the pastry flop over the green onion tie. Repeat for remaining pastry sheets. Brush each bag of gold with a little egg and milk, or milk only. Bake at 200^C for 30 to 40 minutes. Serves 6. from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 6 servings

Date: 19 Mar 98

Page 748

KANGAROO RUMP STEAK

1

kangaroo rump not over 500

1

grams

1

good quality olive or corn

1

oil

Soak steak in oil for about 30 minutes. Heat up a heavy bottomed stainless steel or cast iron pan. If the pan is not hot enough the meat will boil, making it tough and giving it a strong, unpleasant flavour. Place the meat into a hot frying pan without any additional oil and sear for about one minute. NB: Kangaroo should be fried in a well ventilated kitchen or outside because it creates a lot of smoke. Remove the meat from the pan and place in a preheated oven (220 °C ), for approximately six to seven minutes. Remove kangaroo from the oven and allow it to stand in a warm place for the same amount of time that it was cooked. NB: Kangaroo meat expands quickly when subjected to lots of heat. It needs time to settle and return to shape. The heat on the outside of the meat is enough to cook the inside of the meat to perfection. Kangaroo meat can also be cooked on a very hot barbecue. From: Karen Stephens date: Fri, 02 Jul 1999 06:00:00 +1000 Yield: 4 servings

Page 749

KANGAROO STEW (VENISON BOURGUIGNON)

2 1/2

lb

1 1

slice

12

small

1 2

bacon, 1/2-inch thick onions, cut up salt and pepper to taste

tablespoon

1 1

venison, cut in stewing pieces

flour bottle red wine

pinch

1

thyme bay leaf

4

sprigs parsley and/or

1

parsley root

1

small

clove garlic, finely minced

1/2

lb

fresh mushrooms

1

tablespoon

tomato paste

Choose good heavy meat, a very deep red and lightly marbled with fat. Cut it, or have it cut, in cubes about 1 to 1 1/2-inches. If you can, buy the bacon in one thick 1/2-inch slice and cut this into small cubes. Take your nicest, heavi- est pot; put the bacon in it and let it brown and render some of its fats until just golden all over. Remove with a slotted spoon and add the onions. Brown them in the bacon fat. Remove them and let them wait with the bacon while you brown the venison. Brown the meat thoroughly for its juice gives stews their color and flavor. Toss the meat with a spoon or fork over high heat, seasoning it well with salt and pepper. Let the juices get quite dark at the bottom of the pot as you do this. Return the onions and bacon to the pot and sprinkle the flour over all. Mix with a spoon so the flour can absorb some of the fat. Give it a chance to brown slightly, then pour in enough wine to barely cover the meat. Add a good pinch of thyme, the bay leaf, the parsley and parsley root and the crushed garlic. Cover the pot and simmer gently for about 1 1/2 hours. Keep the fire very low and the pot well covered. Clean the mushrooms, fresh ones if possible and cut off the bottom of the stems. Don't peel them, it wastes the mushrooms. Slice them and add them to the stew. Their fragrance and taste will mix with the sauce. Stir in a tablespoonful of tomato paste. (The purpose of the tomato paste in this case is just to thicken slightly and give a rich color to the sauce; so don't use too much. It should add a little body to the flavor but no tomato taste.) Simmer for another half hour or so after you have added the mushrooms and tomato paste. Taste and correct the season- ing, if necessary. Note: This is one of those wonderful dishes which tastes even better reheated. So you can make it the day before. Catherine Seskus from Sequoyah School Yield: 1 servings

Page 750

KARL'S BEAR ROAST

4

lb

1

bear roast or rump - thin fat to 1/2

1 1/2

cloves garlic

1

salt and pepper

2

small

1/2

onions chopped rib celery with leaves,

1/2

teaspoon

sage

3

tablespoon

flour

1/4

teaspoon

thyme

1/4

teaspoon

savory

2

cup

1

beef stock i tsp. worcestershire

Pre heat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until you the fat browns. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 751

KARL'S CARIBOU SWISS STEAK

4

lb

2/3

cup

1

caribou steak flour vegetable shortening

1/2

teaspoon

cayenne pepper

1

teaspoon

marjoram

1/2

teaspoon

1 1/2

savory onions, sliced

1

green pepper sliced

1/2

rib celery with leaves -

1

chopped

2

cloves garlic

1/2

teaspoon

salt

1/4

teaspoon

freshly ground pepper

1/2

cup

dry red wine

1

cup

broth

Pound into the steak as much of the flour as possible. Use a wooden meat mallet. It not only draws and absorbs meat flavor but thickens the gravy to the right consistency. Heat oil, and brown the floured meat on both sides. Do this over a steady medium heat but brown it well. (It may take 2O-30 minutes to get properly done). Dust the cayenne pepper and the herbs over the meat. Scatter sliced onion, pepper slices, and diced celery around the meat. Add garlic, salt and pepper, and carefully pour the red wine and broth on, around, and under the steak. Cover closely and simmer over low heat (225-250 degrees if using an electric skillet) for about 2 hours or until meat tests tender with a fork. Baste the meat as often as convenient, turning the steak two or three times in the process and scraping up and stirring in the browned flour under the meat in process. Add liquid (hot water or a mix of hot broth and wine) if need be so the gravy ends up with the right consistency. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 752

KARL'S FRIED RATTLESNAKE

1

large

1

quart

1 4

rattlesnake water tarragon, dash

tablespoon

1

salt thyme, dash

1

oil

1

marinade

1

cup

1 1/8

flour margarine

teaspoon

paprika

Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared rattler in oil until golden brown. Serves 2 From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 753

KARL'S HERBED VENISON AND MUSHROOM

3

tablespoon

1

lb

1

butter portabella mushrooms,raw sliced

3

red onions,raw,finely

1

chopped

1/3

cup

flour,all-purpose

2

teaspoon

salt

1/2

teaspoon

paprika

1/2

teaspoon

cayanne pepper

3/4

teaspoon

1 2

lb

1 1/3

multi colored peppercorns, fresh ground venison steaks, 1 inch thick

cup

5

butter garlic,clove,raw, crushed

1

pinch

rosemary leaves

1 1/3

cup

beef stock

Melt butter in skillet; add mushrooms and onions and saute until tender. Place mushrooms and onions in shallow, 2-quart casserole and set aside. Combine flour, salt, paprika,cayanne pepper and peppercorn; dredge venison in flour mixture. Melt butter in skillet, add venison, and brown well. Place venison over onions and mushrooms in casserole. Top with garlic and rosemary. Pour beef stock over top. Loosen browned particles from skillet and add to casserole. Cover and bake 350 degrees Fahrenheit for 45 minutes. Serve with sauce over egg noodles Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)"
Page 754

KARL'S MARINADED BEAR

1

fillet or whole loin bear (6

1

to 7 pounds)

3

tablespoon

1 4

vegetable oil the marinade

medium

4

onions, chopped carrots, chopped

3/4

cup

vinegar

2

teaspoon

salt

4

cup

2

dry white wine cloves garlic, minced

1

salt and pepper to taste

3

bay leaves

1 1/2

teaspoon

tarragon

3

celery ribs with leaves on

1

sauce

1/2

teaspoon

minced garlic

2

teaspoon

chopped capers

2

teaspoon

chopped scallions

1

tablespoon

chopped parsley

1/2

cup

1

sliced mushrooms salt and pepper to taste

3

tablespoon

3

tablespoon

1

butter flour clove, crushed

Cook all marinade ingredients in a sauce pan for 5 minutes. Let cool and poor the marinade over the meat. Place in nonmetallic container. Keep in a cool place, covered 3 - 4 days turning the meat over daily. When ready to cook, remove the meat and wipe dry. Save the marinade. Cut the fillet into 3/4-inch pieces or into chops. Brown the meat in the oil - several pieces at a time. To prepare the sauce, pound the garlic, capers, scallions, parsley, mushrooms, salt and pepper together. When mixed to a paste, strain two cups of the reserved marinade into it and blend. Now melt the butter in the skillet, stir in the flour and cook slowly a few minutes to brown lightly. Add the cloves and stir in the marinade sauce. Turn off the heat. Return to the heat and stir until thickened, then add the browned steaks or chops, and slowly simmer for 6 to 8 minutes. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 755

KARL'S NORTHERN VENISON STEAK

1/4

cup

flour

3/4

tablespoon

salt

1/2

teaspoon

cayenne

1

teaspoon

thyme

1

teaspoon

ground nutmeg

1/2

teaspoon

ground cloves

2

lb

venison tenderloin steak

2

tablespoon

melted beef suet

3

large

red onion -- thinly sliced

2

cup

1

fresh tomato -- peeled and quartered

1 1/2

tablespoon

worcestershire sauce

4

drop

texas pete

1 1/2

cup

3

merlot wine whole clove

3

tablespoon

1

cup

1

garlic minced baby portabella mushroom caps -- sautied

1

salt and fresh cracked

1

pepper to taste

Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves. Vigorously pound this seasoned flour into venison steak. Cut the steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add tomatoes, Worcestershire sauce, Texas Pete, merlot, clove, garlic. Cover pot closely, set in moderate oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sautied mushroom caps and serve with wild rice and Caesar Salad. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)"
Page 756

KARL'S ROAST VENISON

4

lb

1 2

venison roast(elk,moose deer

tablespoon

2

flour cloves garlic (minced)

2

tablespoon

brown sugar

1

teaspoon

prepared mustard

1

tablespoon

worcestershire sauce

1/4

cup

vinegar or lemon juice

1

large

onion (sliced)

1

can

1 1/2

tomatoes (14 oz can) marinade

cup

2

vinegar cloves garlic (minced)

1

tablespoon

1/2

cup

1

salt red wine cold water to cover meat

Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of themeat when at room temp and when cooling will draw in the marinade. Seasonwith salt, roll in flour and brown in hot skillet. Place in crock-potcooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough tocover venison with water. No need to stir this marinade. Use for "red" meatsor game birds. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 [email protected] [email protected] [email protected] ICQ # 16639454 From: "Karl E. Moser (Ke3nf)"
Page 757

KARL'S ROAST WILD DUCK

2

wild mallard ducks

1

teaspoon

salt

1/2

teaspoon

pepper

1/4

teaspoon

rosemary leaves

1

medium

onion - chopped into 8

1

pieces

1

apple cut into 8 pieces

2

stalks of celery chopped

1/2

cup

butter melted

1/4

teaspoon

pepper

1/4

teaspoon

rosemary leaves

Heat oven to 350 degrees. Clean ducks. Wash and pat dry. Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves. Sprinkle in cavity and on outside of each duck. Place half the onion, half the apple and half the celery in each cavity. Place ducks breast side down on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves. Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done. Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan. Split in half lengthwise. Discard stuffing. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 758

KARL'S STUFFED POSSUM

1

possum, whole

1

quart

1/8

cup

cold water salt

5

beef bouillon cubes

2

bay leaves

3

celery stalks chopped

2

onions sliced

1

bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 759

KARL'S VENISON MEAT LOAF

1

lb

1 1/2

venison, ground on the fatty side

lb

1

sausage, ground spicey hot egg

2

tablespoon

parsley, chopped

1

tablespoon

butter, softened

1/4

cup

finely diced green peppers

1/4

cup

italian style bread crumbs

1

teaspoon

lemon juice

1

teaspoon

salt

1/4

teaspoon

fresh cracked pepper

1/4

cup

finely diced red onions

1

cup

water

1/2

pkg

1

spatini sauce mix or v-8 spicy vegetable juice

Combine all ingredients except the Spatini sauce Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package Spatini Sauce mix. by: Karl at The Eatery Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)"
Page 760

KARL'S VENISON POT ROAST - THE EATERY'S STYLE

4

lb

2

tablespoon

1

venison pot roast fat (pork or beef) salt and pepper

2

tablespoon

horse radish (cream style)

8

oz

can tomato sauce

1

cup

merlot wine

1

large

red onion, chopped

1

cup

sliced carrots

1

can

stewed tomatoes

1

cup

celery, chopped

1

tablespoon

parsley, minced

2

teaspoon

4 1 1

oregano clove garlic flour ( 1 1/2 tbs for each

cup

1

liquid) water ( as needed )

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbsp of water and 1 1/2 Tbsp of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)"
Page 761

KATHY'S VENISON CHILI

1

chili seasoning mix

1/2

cup

chili powder

4

teaspoon

dried onions; minced

1/8

teaspoon

dried onions; minced

1

tablespoon

ground cumin

1/2

teaspoon

ground cumin

1

teaspoon

red pepper

2

teaspoon

1

garlic salt other ingredients

2

lb

venison; ground

8

oz

tomato sauce

28

oz

1 30

oz

2

kidney beans; drained jalapeno; optional,

1 2

italian tomatoes; canned, cut-up

minced tablespoon

masa corn flour

1. In dutch oven, brown venison (if using ground beef, drain fat afterwards). 2. Add tomato sauce, cut-up tomatoes and juice, drained kidney beans, and jalapenos, if desired. 3. Add seasonings, and stir well. Bring to boil, then simmer for 40 minutes. 4. (Measure seasoning for next batch and store.) 5. Mix masa flour with 1/4 cup water. Stir into chili. 6. Simmer additional 15-20 minutes. This is milder than Two-Alarm Chili, but still spicy for tame tongues. Recipe by: Kathy Hudson, adapted from Two-Alarm Chili From: [email protected] Yield: 8 servings

Page 762

KEBABS OF VENISON IN RIBERRY WINE SAUCE

500

gm

300

ml

1

venison topside yoghurt, plain, low-fat native peppercorns, ground.

1

orange, juice of... and grated rind; of...

1

small

1

pkg

4

oregano, bunch of... kakadu plums, de-stoned. skewers, metal

500

gm

venison bones

1

tablespoon

butter

1

tablespoon

oil

250

ml

1/2

wine, red onion, diced.

1

small

riberries, packet of...

2

tablespoon

flour

125

ml

1

water orange peel, juliennes of...

Cut venison into 3cm cubes. Combine yoghurt, peppercorns, orange rind and juice and oregano, add the cubed meat and coat it well with the marinade. If you have the time, leave the venison marinating for a day or two, covered, in the refrigerator. When cooking kebabs, discard excess marinade and alternately thread meat and Kakadu plums on four skewers. Grill or barbecue kebabs for about 10 minutes. Turn frequently. TO MAKE YOUR OWN RIBERRY SAUCE: roast the venison bones with butter and oil in a 180^C oven until brown. Add 125ml of red wine, onion and riberries and sprinkle with flour. Return to oven and cook for at least another hour. Add remaining red wine and water to the dish and simmer on top of the stove for another 2 hours, or until the sauce is reduced to your desired consistency. Pour the riberry sauce over the venison kebabs and garnish with juliennes of orange peel. Serves 4. [*] Available from ROBINS FOOD P/L from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 19 Mar 98

Page 763

KEN'S SPICEY TEXAS BRISKET RUB

1

tablespoon

new mexico chili powder

1

tablespoon

garlic powder

1

tablespoon

oregano; dried

1

tablespoon

rosemary; chopped

1

teaspoon

cumin

1

teaspoon

paprika

1

teaspoon

sage; ground

1

teaspoon

cayenne pepper

1

teaspoon

mustard; powdered

1

teaspoon

black peppercorns; ground

I know it says brisket and that is what I made this one up for, but I have used it on brisket, port, venison, elk, buffalo, chicken, turkey etc. I then smoke normally for bout 30-45 minutes per lb. Posted to bbq-digest by kshort on Oct 17, 1998, converted by MM_Buster v2.0l. Yield: 1 servings

KEN'S VENISON STEAKS

1

venison (deer meat) steaks

1

salt and pepper,(or garlic

1

salt and onion salt)

1

egg

1

crushed saltine cracker

1

crumbs

1

oil

If your deer meat has not been packaged for properly for freezing, you will find that the outer edges of the meat is brown or dark on the outside after it had been defrosted. Trim all that stuff off. Cut the meat into steak size slices. Pound with meat hammer on both sides. Season with salt and pepper,(or you can use garlic salt and onion salt. Dip in beaten egg and roll in crushed saltine cracker crumbs. Fry in hot oil till golden brown. Serve with fried potatoes and a green salad with a zesty Italian dressing. A good salsa is great on the deer steaks. You will love them, and your guests will never believe they're eating deer meat. From: [email protected] Date: 02-06-03 Yield: 4 servings

Page 764

KENT'S WILD GAME SUMMER SAUSAGE

5

lb

venison, ground, min 10% fat

4

tablespoon

morton tender quick (level)

3/4

teaspoon

onion powder

3/4

teaspoon

garlic powder

3/4

teaspoon

mustard powder

2 1/2

teaspoon

coarse ground black pepper

1 1/2

tablespoon

red pepper flakes

1/2

tablespoon

liquid smoke

1

tablespoon

soy sauce

1 1/2

tablespoon

worchestershire sauce

3

tablespoon

water

Place the meat in a large mixing pan. Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the dry ingredients Mix all liquid ingredients and sprinkle across meat. Knead well. Roll into 4 or 5 rolls and cover. Place in refrigerator all night. This must be done for the meat to cure. All night is the shortest time I recommend. Two days does have a better flavor. I have left it in the refrigerator for a week before cooking. Smoke between 150 and 200 degrees for two hours. Turning over at the hour mark. After two hours up the temperature to 325 degrees for an hour, turning over at the 30 minute mark. Should be about done then. (Ground chuck or hamburger can be used in place of wild game too, remember 90/10) Hope you like'it .... k From: [email protected] Yield: 4 servings

Page 765

KENTUCKY BISON PASTRAMI

1

gallon

water

11/2

cups

kosher salt

1

cup

sugar

11/2

ounces (about 1/3

pink (curing) salt

1

tablespoon

pickling spice

1/2

cup

packed dark brown sugar

1/4

cup

honey

5

cloves

garlic, minced

15

pound

bison brisket

1

tablespoon

cracked black pepper

1

tablespoon

cracked coriander seeds

Pastrami is usually made from beef brisket, which can be substituted in this recipe. Bison brisket, like most bison cuts, is leaner than beef. Bison is now available at Kentucky Bison store (see listing at right). Pink salt is a curing agent, also called curing salt. It is sold in 1-pound bags at Creation Gardens (see listing at right). Specialty gourmet pink sea salt from Hawaii, or from mines in the Himalayas, is not the same product. Combine all the ingredients except brisket, pepper and coriander in a pot. Bring to a boil to dissolve sugar. Cool completely. Add the brisket to the brine, making sure it is covered by the brine, and let marinate for three days (best curing temperature is 50 degrees; colder temperatures may slow curing, warmer temperatures may grow on the top, which is not unsafe). Turn the meat occasionally. After three days, remove the bison from the brine, rinse and pat dry. Coat with the cracked pepper and coriander, place in a smoker and smoke at 200 degrees to an internal temperature of 150 degrees. To finish: Heat oven to 250 degrees. In a roasting pan, bring 1 inch of water to a simmer. Place the brisket on a rack over the water, and roast covered in the oven for 3 hours or until fork tender. Yield: 20 4-ounce serv

Page 766

KIOWA VENISON ROAST

1

slab of venison, about 2 inches thi; ck

4

teaspoon

bacon drippings

1/4

teaspoon

pepper

1

tablespoon

chopped celery

2

cup

boiling water

1/2

cup

flour

1/2

teaspoon

salt

1

tablespoon

chopped onion

Lay venison on board and pound flour into it. Melt drippings in a large frying pan; brown roast in it. Add seasonings and one half of the water. Cover and let simmer for 55 minutes. Pour in rest of water and simmer until meat is done. From: Recipes and Remembrances Shared By: Pat Stockett Submitted By JOYCE BROTHERTON, DIAMOND CITY, AR On 09-27-94 (0849) Yield: 1 servings

KNUCKLE OF DEER WITH WINE, GARLIC AND ROSEMARY

4

knuckles of roe deer; (ask your game

1

; dealer)

3

cloves garlic; crushed

1

sprig fresh rosemary

2

glasses good dry white wine

1

extra virgin olive oil

1

salt and pepper

Seal and colour the knuckles in olive oil. Add the garlic and rosemary and cook for two more minutes. Add the salt, pepper and wine and cover. Cook very gently for one hour or until tender - if they are too dry, then add some stock. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 1 servings

Page 767

KRUPSKI'S SAMP PORRIDGE

1

lb

1

lb

1

beans (any type available) yellow or white samp (hulled corn, hominy)

1

preserved meat, such as

1

corned beef or salt pork

Indians and colonial settlers had hundreds of corn dishes, but before the late 1800s, no one wrote down recipes. This samp porridge, from food historian Alice Ross, is a version of the Eastern Woodlands Indians' nausamp. Peeled and cut root vegetables to taste, such as potato, carrots, onion, parsley Salt and pepper to taste 1. Soak beans in water overnight.2. In the morning, put samp into a large kettle with enough water to cover by three inches. Bring to a boil, then simmer for several hours, until tender; add water and stir from time to time.3. In another pot, cook soaked beans in water for 45 minutes, or until skins slip easily.4. One hour before serving, add prepared vegetables to samp and continue cooking until tender. Add beans. Correct flavor. Serve. Note: This dish improves with age, and is better after two to three days. From: Heidi Blatcher
Page 768

LAGOS/KOUNELLI FOURNOU (BAKED HARE OR RABBIT)

1

karen mintzias

1

rabbit or hare - cleaned and skinne; d

2 2

celery stalks, with leaves, - chopp; ed medium

1 1/2

onions; chopped carrot; sliced

cup

1

chopped fresh parsley bay leaf; crumbled

2

sprigs fresh rosemary

6

peppercorns; bruised

2

cup

dry red wine

1/2

cup

vinegar

1/4

cup

1

butter or margarine salt

1

freshly ground pepper

4

fresh tomatoes; chopped -or- tomato sauce

3

allspice berries

After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, and vinegar and pouring over the meat. Cover and refrigerate for a day or two, turning the pieces over occasionally. On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade to a casserole and simmer for 15 minutes. While the marinade is cooking, heat the butter in a large frying pan, and when very hot sear the meat over high heat until it is reddened in color without browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt and pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened. Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York ISBN:0-517-27888-X Typed for you by Karen Mintzias Yield: 4 servings

Page 769

LAGUNA CHILI STEW (IROQUOIS STYLE) By: Gerry Goyette - Mohawk 3

lbs.

diced chuck beef

1

tsp.

cumin

3

diced

medium potatoes

1

tsp.

salt

3

diced

med. yellow onions

1

tsp.

black pepper

1

can

mild jalapeno peppers,

3

tsp.

lahuna chili sliced

Sear beef cubes in t 2bs corn oil in skillet and then add with the green pepper to a quart of boiling water in a 4 quart pot. Simmer for one hour. Add diced potatoes, onions, cumin, salt, pepper and chili. Simmer 30-40 minutes more or until potatoes are tender.

LAKOTA BUFFALO STEW

buffalo stew meat; medium chunks wild turnips onions, sliced In a large pot, put in buffalo meat, onions and turnips. Add water; cover and boil until done. Season as desired.

LAKOTA ELK STEW

1½ lbs elk meat, dried 2

cups

8 12

wild rice onions, wild are best

dried

wild turnips ½ tsp. salt and pepper

Soak turnips in water 1 hour, then place in large pot with elk; simmer about 2 hours. After simmering, add the onions, rice, salt and pepper. Boil 10 to 15 minutes, cover, and simmer for 5 minutes. Add your own seasons when finished.

Page 770

LAKOTA ELK STEW

1 1/2

lb

2

cup

8

dried elk meat wild rice onions; wild are best

12

dried wild turnips

1/2

teaspoon

salt

1/2

teaspoon

pepper

Soak turnips in water 1 hour, then place in large pot with elk; simmer about 2 hours. After simmering, add the onions, rice, salt and pepper. Boil 10-15 minutes, cover, and simmer for 5 minutes. Add your own seasonings when finished. Notes: This was downloaded 10/02/98 from a beautiful Native American website by Mitchell and Nancy Deer with Horns, http://www.angelfire.com/ct/deerwhorns/. Mitchell is from the Lakota tribe. This recipe came from http://www.angelfire.com/ct/deerwhorns/wildgame.html. Formatted for Mastercook by K. Hudson Lipin, 10/04/98 Recipe by: Nancy Deer With Horns From: Kathy And Lloyd Lipin
Page 771

LAMB AND BLACK BEAN CHILI By: Bobby Flay 1/4

cup

olive oil

2 1/2

pounds

lamb from shoulder, boned and cut i; nto 1/2-inch cubes

1 1/2

large

spanish onions, finely diced

6

cloves

garlic, finely chopped

1

(15-ounce)

can whole tomatoes, drained and pur; eed

1

tablespoon

chipotle puree

3

tablespoons

ancho chili powder

1

tablespoon

pasilla chili powder

1

tablespoon

ground cumin

2

teaspoons

ground coriander

1

tablespoon

dried mexican oregano

5

cups

chicken stock

1

(12-ounce)

bottle dark beer

1

to

2 tablespoons honey

2

cups

cooked or canned black beans

salt and freshly ground black peppe; r

dash ground cinnamon

chopped cilantro leaves, for garnis; h cumin crema, recipe follows avocado relish, recipe follows red onion relish, recipe follows fry bread, recipe follows cumin crema: 1

pint

creme fraiche, mexican crema or sou; r cream

1

tablespoon

ground cumin

1

tablespoon

fresh lime juice salt and freshly ground pepper red onion relish:

2

tablespoons

canola oil

2

red

onions, finely diced

1

tablespoon

minced garlic

1

serrano

chile, finely diced with seeds

1/4

cup

freshly squeezed lime juice

3

tablespoons

4

haas

avocados, peeled, pitted and choppe; d

1/2

cup

red onion, minced

1/2

cup

chopped cilantro leaves

2

serrano

salt and pepper finely chopped cilantro leaves avocado relish:

2

chiles, minced with seeds limes, juiced salt and pepper fry bread:

3

cups

all-purpose flour

1

tablespoon

baking powder

2

tablespoons

dry milk powder

2

teaspoons

salt, plus more for seasoning after; frying

5

tablespoons

cold vegetable shortening

1 1/2

cups

water

2

cups

canola oil, for frying

with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side. crema: Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving. onion relish: Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro. Avacado relish In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated. Fry Bread Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour. Heat the oil in a large high-sided saute pan until it reaches 350 degrees F. Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt. Yield: 6 to 8 servings

Page 773

LAMB CHILI WITH MASA HARINA DUMPLINGS By: Gourmet Menus February 2006 for chili 10

pcs

dried mild new mexico chiles (2 1/2; to 3 oz)

5

cups

water

3 1/4

lb

boneless lamb shoulder, trimmed and; cut into 1 1/2-inch piec

1/2

teaspoon

black pepper

1 1/4

teaspoons

salt

3

tablespoons

lard or vegetable oil

1

pc

large onion, chopped (2 cups)

4

pcs

garlic cloves, minced

2

pcs

turkish bay leaves or 1 california

2

teaspoons

ground cumin

1 1/2

teaspoons

dried oregano, crumbled

3

tablespoons

finely chopped canned chipotle chil; es in adobo

3/4

cup

masa harina (corn tortilla mix)

1/4

cup

all-purpose flour

1

teaspoon

baking powder

1/4

teaspoon

baking soda

1/4

teaspoon

salt

1/4

cup

chilled lard or unsalted butter, cu; t into small pieces

3/4

cup

well-shaken buttermilk

2

tablespoons

chopped fresh cilantro

for dumplings

No one is going to ask 'Where's the beef?' when confronted with this chili. Slowly cooking the meat with lard, peppers, and spices creates a wonderfully complex sauce that's topped off with tender corn-flavored dumplings. Make chili: Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée. Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl. Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours. Make dumplings:

Page 774 Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix). Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro. Cooks' note: Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro. Yield: 6 to 8 servings

Page 775

LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE By: Lois Ellen Frank 12

firm

green new mexico mild or anaheim ch; iles

1

tablespoon

cooking oil

2/3

cup

finely chopped wild onions or yello; w onions

1 1/2

pounds

ground lamb

1

cup

adobe bread crumbs *see note

2

ripe

tomatoes, diced

2

garlic

cloves, minced

1

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

dried thyme

2

bay

leaves

1

tablespoon

chopped fresh tarragon, or 1 teaspo; on dried

1

tablespoon

olive oil

6

garlic

cloves, minced

1 1/4

pounds

tomatoes, coarsely chopped

fresh tomato puree:

sour cream, garnish (optional) *Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe. To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired.

Page 776

LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE By: Lois Ellen Frank 12

firm

green new mexico mild or anaheim ch; iles

1

tablespoon

cooking oil

2/3

cup

finely chopped wild onions or yello; w onions

1 1/2

pounds

ground lamb

1

cup

adobe bread crumbs *see note

2

ripe

tomatoes, diced

2

garlic

cloves, minced

1

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

dried thyme

2

bay

leaves

1

tablespoon

chopped fresh tarragon, or 1 teaspo; on dried

1

tablespoon

olive oil

6

garlic

cloves, minced

1 1/4

pounds

tomatoes, coarsely chopped

fresh tomato puree:

sour cream, garnish (optional) Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes *Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe. To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired. Yield: 6 servings Preparation Time (hh:mm): 25 mi

Page 777

LAPIN A LA MOUTARDE

1/3

cup

peanut oil

1

tablespoon

unsalted butter

3

lb

1

fresh rabbit; cut into serving pc

1/2

cup

whole grain mustard

3

cup

dry white wine

1

cup

creme fraiche

1

salt to taste

1

handful minced parsely

Preheat oven to 350F In a Dutch oven, heat the oil and butter over medium-high heat. When hot, quickly brown the rabbit. Do not crowd the pan, and turn the pieces, making sure that each is thoroughly browned. Discard the excess oil. Brush the rabbit pieces evenly with mustard, reserving 3tbps for the sauce. Place the rabbit in the oven, covered, and bake for 20 minutes. Pour the wine over the rabbit, making sure all pieces are moistened, and continue cooking, covered another 25 minutes. Remove from the oven, and reserving the cooking liquid, place the rabbit pieces on an ovenproof dish. Lower the oven heat to 200F. Cover the rabbit with foil and keep warm in the very bottom of the oven. Preparing the sauce: Over hight heat reduce the cooking liquid by half. This should take 8-10 minutes. Whisk in the creme fraiche, the reserved 3tbsp of mustard and salt. Reduce the heat and continue cooking for 3-4 minutes. To serve, arrange the rabbit pieces on a platter, and cover with the sauce(or fill a platter with pasta, toss with the sauce, and arrange the rabbit pieces on top). Sprinkle with the minced parsley. Recipe by: Patricia Wells From: Alan Zelt
Page 778

LAPIN A LA MOUTARDE (RABBIT WITH MUSTARD)+

1

large

1/2

cup

rabbit, about 4 lbs, cut into servi; ng pieces dijon mustard

1

salt

1

freshly ground black pepper

2

tablespoon

unsalted butter

1

small

onion, finely chopped

1/2

cup

dry white wine

1

bouquet garni

1/3

cup

creme fraiche

2

tablespoon

chopped fresh parsley

Spread the pieces of rabbit with the mustard. Heat large skillet with the butter in it over medium high heat. Brown the rabbit, turning often until the pieces are quite brown, about 15 minutes. Remove to platter. Pour wine into skillet and scrape up the brown bits. Reduce heat to medium and place the rabbit back in the skillet. Add the bouquet garni. Cover and simmer till the rabbit is tender, about 35 to 40 minutes. Remove from heat and add creme fraiche and parsley. Adapted from Saveur Magazine, March/April 95 Mary Riemerman From: Jim Weller 01 Feb 98 Yield: 4 servings

Date: 04-12-95 From: Helen Peagram Date:

Page 779

LAPIN A LA MOUTARDE CAFE DES FEDERATIONS

1 1/2

3lb cup

1

dijon mustard salt and freshly ground

1

pepper

3

tablespoon

1

tablespoon

1

peanut ol unsalted butter bottle

2

medium

1

tablespoon

1

onions; finely chopped wondra flour several

1

thyme

1

bay leaf

1

italian parsley; chopped

1

rabbit; cut into 8 pieces

1

dry white wine

1

thyme twigs or 1 tsp dried

Evenly brush one side of each rabbit piece with some of the mustard. Season generously with salt and pepper. Heat the oil and butter in a large non-reactive skillet over medium heat. When the fat is hot but not smoking, add several pieces of the rabbit, mustard side down; do not crowd the pan. You will have to cook this in several batches. Cook until brown, about 10 minutes. Turn the rabbit and brush the second side with additional mustard. Season with salt and pepper. Cook until golden brown, another 10 minutes. Transfer the rabbit to a large platter and continue cooking in this manner until all the rabbit is browned. Add several Tbsp of the wine to the skillet and scrape up any browned bits that stick to the pan. Add the onions and cook, stirring, until golden brown, about 5 minutes. Remove the skillet from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme, the bay leaf. Add all of the rabbit pieces. Return the skillet to medium heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 1 hour. Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley. Serve immediately, over buttered fresh noodles. Recipe by: Patricia Wells, Bistro Cooking From: [email protected] Yield: 1 servings

Page 780

LAPIN AU VIN

1

large

1

or 2 small rabbit[s] seasoned flour, for dredging

1/4

lb

diced salt pork

1/4

cup

shallots, chopped

1

cup

mushrooms, sliced

3/4

cup

chicken stock

3/4

cup

dry red wine

1 1/2

oz

brandy

2

teaspoon

butter

2

teaspoon

flour, opt'l

1

slice

----IN A SPICE BAG---10

lemon rind peppercorns

2

parsley sprigs

2

ribs leafy celery

1

bay leaf

1

dried chile pepper, opt'l

Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer 1-2 hours until tender. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added. From: Jim Weller Date: 12 Apr 95 Yield: 7 servings

Page 781

LAPIN AUX PRUNEAUX

1

rabbit

6

oz

prunes

1

tablespoon

oil

1/2

oz

butter

1/2

oz

flour

7

fl oz

10

fl oz

----MARINADE----

1

red wine broth (stock) clove garlic (crushed)

1

bouquet garni

1

salt & pepper

1

tablespoon

chopped parsley

5

fl oz

red wine

1

large

bouquet garni

1

medium

onion, coarsely chopped

1

medium

6

carrot, coarsely chopped peppercorns slightly crushed

1

tablespoon

4

oz

oil ----LAPIN A LA FLAMANDE VARIANT---lardons *

Cut the rabbit into 6 or 7 pieces. Marinate the rabbit: put the pieces in a bowl (not aluminium) and add the marinade ingredients, wine, bouquet garni, onion carrot and pepper corns. Pour the oil on top. Cover and leave at room temperature, turning occasionally, for 4-12 hours. Alternatively the rabbit can be marinated in the refrigerator for 1-2 days. Pour boiling water over the prunes, cover and leave to soak for about three hours. Drain the rabbit and pat dry with paper towels. In a saut* pan or shallow casserole, heat the oil and butter and brown the rabbit pieces on all sides. Remove from the pan, add the onion and carrot from the marinade and saut* slightly until soft. Sprinkle the flour over the vegetables, stirring, until the flour browns. Stir in the marinade and red wine and bring to a boil. Add broth, garlic, bouquet garni, salt and pepper. Replace the rabbit pieces, cover and simmer for 25 mins. Transfer them to another shallow casserole and strain the sauce over the rabbit, pressing hard on the vegetables. Drain the prunes, add them to the rabbit, cover and simmer for 10-15 mins or until rabbit and prunes are tender. Transfer the rabbit to a serving dish and spoon the prunes on top. If necessary, boil to reduce the sauce until it just coats a spoon; taste for seasoning and spoon it over the rabbit. Sprinkle with parsley just before serving. Variant for Lapin * la Flamande With the prunes, add lardons - * bacon cut in cubes or finger shapes (lardons) Blanch the bacon if it is salty, and saut* lightly in butter before

Page 782 adding them to the rabbit for the last 10-15 mins of cooking. From: Carol Shenkenberger

Date: 06 Jan 98

Yield: 6 servings

LAPIN EN GIBELOTTE

4

lb

rabbit cut into serving pieces

1/4

lb

thick-sliced bacon cut into 1 1/2-; in sticks

2

tablespoon

flour

2

cup

chicken stock

2

cup

1 1 2

bouquet garni (parsley, thyme & bay; leaf) tablespoon

1 1/4

white wine garlic cloves; minced tomato paste salt and pepper to taste

cup

heavy cream

SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce and skim off the fat. Pour the sauce into saucepan, reduce until thick and add the cream. Pour over rabbit and serve. Yield: 6 servings

Page 783

LATIGO CHILI

5

lb

beef brisket, coarse ground

5

lb

venison, fatless & coarse ground

2

lb

pork, lean & coarse ground

3

cup

tomato sauce

1

cup

tomato paste

3

onions chopped coarsely

6

garlic cloves minced

5

tablespoon

cumin freshly ground

2

tablespoon

salt

2

tablespoon

tabasco sauce

24

oz

budweiser beer

3

oz

4

tequila anchos chili peppers dried & mince; d

3

tablespoon

3

cup

8

cayenne pepper flakes stewed tomatos chopped coarsely green chili peppers chopped coarse; ly

1

tablespoon

all-spice

5

tablespoon

peanut or corn oil

3

tablespoon

honey

1

tablespoon

cider vinegar

Put meat, onions, garlic, and peppers into a large cast iron pot after first heating the oil. Sautee the meat and the veggies until the meat is browned. Add the beer & tequila, bring to a boil. Add salt, pepper, vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1 more hour then add the remainig cumin. Turn heat up to Med. High and cook for 10 minutes, stirring frequently. Serve hot or refrigerate and re-heat the next day. Yield: 20 servings

Page 784

LBJ PEDERNALES RIVER CHILI

4

lb

1 1

venison, bite size chili grind fin; e *or* chuck, well trimmed, ground

large

2

onion, chopped garlic cloves, minced

1

teaspoon

oregano

1

teaspoon

cumin seed

2

cup

hot water

6

teaspoon

chili powder

1 1/2

cup

canned whole tomato

2

dash

1

liquid hot pepper sauce salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed. LBJ preferred venison in his chili, and so did his doctor, because it is so lean and fat-free. Ground beef heart is leaner still, and has a rich beef flavor with the added value of high Vit B content. This recipe was tailored to President Johnson after his first heart attack. Not only is it relatively fat-free, it calls for lean venison, when available.The local pronunciation of Pedernales is Purd-in-alice, and in this case local extends at least from Texas to Washington,D.C., to New York City. FROM: The Great American Chili Cookbook Yield: 8 servings

Page 785

LE FILET DE LAPIN A LA MOUTARDE

6

rabbit filets

1

cup

1

pinch

2

white wine thyme bay leaves

2

tablespoon

oil

3

tablespoon

creole mustard

1

cup

heavy cream

1

salt; to taste

1

pepper; to taste

Marinate the rabbit filets in 1/2 cup of the wine and the thyme and bay leaves for 24 hours. Saut# the rabbit lightly in the oil, then remove the rabbit from the pan. Add the remaining wine and the Creole mustard to the pan and simmer for 5 minutes. Remove from the heat and blend in the cream and salt and pepper to taste. Slice the rabbit filets lengthwise into strips. Place the sauce over the rabbit and serve. :

{ Submitted by Chef Michel Marcais, La Fete 1984 }

:

[ The Legends of Louisiana Cookbook; Sheila Ainbinder;

ISBN 0-671-70817-1 ] Submitted By [email protected] (SAM WARING) On SAT, 05 AUG 95 223535 GMT Yield: 6 servings

Page 786

LEE BAILEY'S ROAST VENISON WITH HUNTER'S SAUCE

12

lb

4

leg of venison cloves garlic; slivered

1 1/2

cup

olive oil

4

cup

red burgundy wine

1

cup

worcestershire sauce

1

medium

onion; sliced

3

tablespoon

dried rosemary

2

tablespoon

1

black pepper; freshly ground

1/2

cup

12

can

1

olive oil lee bailey's hunter's sauce see recipe

1. Wipe the meat with paper towels. Make deep incisions all over the roast and insert slivers of garlic. 2. Combine 1 1/2 cups olive oil, wine, Worcestershire sauce, onion, dried rosemary, and black pepper. Pour marinade over meat, cover, and refrigerate for 12 hours or overnight, turning every few hours. 3. Preheat the oven to 450 degrees Fahrenheit. 4. Place the venison leg in a roaster with about half the marinade. Pour 1/2 cup olive oil over. 5. Bake for 15 minutes uncovered. 6. Turn heat back to 250 degrees Fahrenheit, and insert a meat thermometer in the thickest part (do not let it touch the bone). 7. Cover with foil and bake until thermometer reaches 150 degrees for medium (about 3 hours), or 165 degrees for well done. Baste often. 8. Allow roast to rest for 15 minutes before carving. 9. Degrease the pan juices for the sauce. Serve with Hunter's Sauce. Serves 12. Notes: From LEE BAILEY'S SOUTHERN FOODS & PLANTATION HOUSES, 1990, Clarkson N. Potter, ISBN 0-517-57280-X, page 130. Edited and formatted for Mastercook by K. Hudson Lipin, 11/27/98 Recipe By: "Lee Bailey's Southern Foods & Plantation Houses" From: Kathy And Lloyd Lipin
Page 787

LEG ROAST OF VENISON

3

lb

5

leg roast elk or deer slices salt pork

1

onion

1

apple

1

teaspoon

salt

1/4

teaspoon

pepper

1/4

teaspoon

allspice

2

sprigs of rosemary

2

bay leaves

Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 788

LEMON RISOTTO WITH DUCK BREAST

1

whole duck breast (about 3/4

1

pound)

1

teaspoon

1

garlic -- finely chopped salt and pepper

1

teaspoon

lemon juice

1

teaspoon

balsamic vinegar

2

tablespoon

1 2/3

olive oil ***risotto***

cup

1

imported risotto rice such as arborio

3

cup

chicken or vegetable broth

1

tablespoon

butter

1

tablespoon

olive oil

1 1/2

teaspoon

garlic -- finely chopped

2

tablespoon

1 1/4

fresh sage leaves -sliced*

cup

1

flat leaf parsley -chopped

2

teaspoon

lemon peel -- minced

1/4

cup

dry red wine

1

medium

1 2

zucchini, unpeeled -- cut into 3/4 dice

teaspoon

lemon juice

Prepare the duck. Place a sheet of aluminum foil over the broiler pan, then heat oven to broil. Cut the duck breast in half lengthwise; pat the 1 pieces dry with paper towels and score each by cutting a diamond pattern lightly into the skin and fat. Transfer to a small dish or bowl. In a small bowl, combine the garlic, 1/4 teaspoon salt, 1/2 teaspoon pepper, lemon juice and balsamic; stirring constantly with a small whisk or fork, slowly pour in the olive oil. Pour this mixture over the duck breast 1 pieces, making sure it coats all surfaces. Set aside. Prepare the risotto. Heat the broth in a saucepan. Do not let it boil. Melt butter with oil in a heavy bottom he onion and cook, stirring occasionally, until it is soft, 3 to 4 minutes. Add the garlic, 1 tablespoon each sage and parsley, the minced lemon peel and the rice. Stir until the grains are coated with oil, then add the red wine. Bring to a boil and reduce, stirring occasionally, until the wine is almost gone. Add 1/2 cup broth. Stir almost constantly with a wooden spoon and keep the broth at a gentle simmer. Add more broth as the liquid is absorbed, about 1/3 cup at a time. The rice should not be submerged in broth, nor should the pan become dry. It will take 18 to 20 minutes to cook the rice to the al dente stage (still slightly firm in the center). Meanwhile, place the diced zucchini in a bowl and toss with the lemon

Page 789 juice. Set aside. After risotto has cooked for 8 minutes, place the duck breasts under the broiler, skin side up. Cook for 4 minutes, turn them over and cook for an additional 2 minutes, or until just medium-rare. Transfer to a cutting board and cover loosely with foil. Spread the zucchini on the foil-lined broiler pan and broil until soft, 4 to 5 minutes, stirring once or twice. (As an alternative, the zucchini may be steamed ahead and simply added to the risotto without reheating.) As the risotto approaches al dente, after about 18 minutes, stir in the zucchini and remaining sage and parsley. Turn off the heat. Slice duck breast half crosswise into seven or eight slices. Mound risotto in the center of two warmed soup or dinner plates and place duck 1 slices against the sides of the risotto. To prepare sage, cut away stems, then roll leaves tightly, cigarette fashion, and cut crosswise into narrow strips. Recipe By

: William Rice (Chicago Tribune Magazine 2/8/98)

From: Kris Young
LEROY'S BEEF OR GAME SALAMI

10

lb

10

teaspoon

1

hamburger or game tender quick morton salt(heaping tsps)

6

teaspoon

liquid smoke flavoring

6

teaspoon

whole mustard seeds

3

teaspoon

cracked black pepper

8

teaspoon

crushed garlic(or to taste)

Mix all ingredients thoroughly in a glass or plastic container(don't use metal). Cover and refrigerate for three days. Each day mix it thoroughly and recover. On the fourth day, shape the meat mixture into long rolls not more than three inches in diameter. Pack solidly. The rolls may be wrapped in cheesecloth. Then place on a rack in the oven. Place a pan below them to catch any drippings. Heat the oven to 150 degrees F. and bake for 12 to 16 hours. Recipe by: LeRoy From: [email protected] (Leroy C Trnavsk Yield: 1 servings

Page 790

LINDA'S ROAST OPOSSUM

1

'possum, skinned and

1

cleaned

1

teaspoon

1 1

each: salt, pepper, onion, chopped

teaspoon

1

fat 'possum liver, chopped

1

cup

1/4

teaspoon

1

breadcrumbs worcestershire sauce hard boiled egg, chopped

1

salt and pepper

4

strips bacon

Opossum meat is light-colored and tender. Excess fat may be removed, but it contains no strong flavor or odor. Rub 'possum with salt and pepper. Brown onion in fat, add 'possum liver with and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff 'possum with this mixture and truss. Place in pan belly down. Put bacon strips across back. Roast uncovered in 350 oven until tender, basting every 15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4. About 1/2 hour before the 'possum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter. From: [email protected] Yield: 4 servings

Page 791

LITTLE WOLF'S BEST BABY BACK RIBS

4

lb

pork baby back ribs

1

teaspoon

garlic powder

1

teaspoon

seasoned salt

1

teaspoon

pepper

1

medium

onion, sliced

1

cup

ketchup

1

cup

chili sauce

1/4

cup

packed brown sugar

1

tablespoon

dried minced onion

1

tablespoon

liquid smoke

1

tablespoon

molasses

Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350 deg for 2-1/2 hours. In a bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake 30 min longer or until ribs are tender. Serve with remaining sauce. From: Melody Sheline
LITTLE WOLF'S MUTTON STEW RECIPE

2

lb

1 2

lb

6

potatoes onions

1 3

neck, plate or shoulder of mutton

salt and pepper cup

hot water

Cut the mutton into small pieces and arrange in a stew pan. Sprinkle with salt and pepper and add the hot water. Cover closely and let the stew simmer for one hour, shaking the pan occasionally. Add the potatoes and onions, peeled and sliced, and cook another hour. Serve very hot. If desired, dumplings may be served with this stew. [email protected] From: Melody Sheline
Page 792

LITTLE WOLF'S SMOKED SHORT RIBS

4

lb

beef plate short ribs

10 1/2

oz

condensed tomato soup

3/4

cup

dry red wine

1/4

cup

finely chopped onion

2

tablespoon

cooking oil

1

tablespoon

prepared mustard

2

teaspoon

chili powder

1

teaspoon

paprika

1/2

teaspoon

celery seed

Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprionkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood chips every half hour. Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce. From: Melody Sheline
Page 793

LOIN OF BISON AND FOIE GRAS

potato puree 3

medium

idaho potatoes

3/4

cup

heavy cream

2

tablespoon

butter salt and pepper to taste confit cabbage

1

lb.

savoy cabbage (leaves only)

2

tablespoon

duck fat

1

tablespoon

chopped pancetta

3/4

cup

chicken stock

46

ounce

medallions of bison

42

ounce

pieces of hudson valley foie gras

2

tablespoon

olive oil

1

tablespoon

25-year old balsamic vinegar

1

cup

assorted mushrooms, sliced and sear; ed

1

tablespoon

chopped chives

bison filets and foie gras

Sauté with Potato Puree and 25 Year Old Balsamic Vinegar Potato Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place in a medium pot and cover with water. Bring to boil over medium high heat and cook until fork tender (about 15 minutes). Strain potatoes, and pass through ricer into a medium mixing bowl. Slowly add cream and butter mixture, mix well. Adjust seasonings with salt and fresh ground white pepper. Cover and keep warm. Confit Heat duck fat over medium heat in a thick bottom large skillet. Add pancetta, cook for 2 minutes (until lightly brown), add cabbage and continue to cook for 5 minutes. Turn and cook for additional 5 minutes. Add chicken stock, season with salt and pepper, cook until chicken stock is reduced (approximately 5 minutes). Keep warm. Season bison and foie gras generously with salt and fresh ground pepper. Heat 2 medium sauté pans over medium-high heat. Place olive oil in one pan with bison filets. Cook for 4-5 minutes until golden brown, turn and cook an additional 5 minutes. Place foie gras in other pan and cook for 3 minutes, turn and cook for 3 more minutes. The foie should be golden brown. To Serve Divide potato puree into 4 equal portions and place in the middle of 4 warm dinner plates. Divide cabbage into 4 equal portions and place on top of potato. Place meat on top with foie gras on top of meat. Sprinkle warm mushrooms and chives around meat. Drizzle balsamic vinegar around meat and serve immediately. Yield: serves 4

Page 794

LOIN OF VENISON WITH CHERRY CHILE SALSA

1

venison loin (or 2 lb

1

backstrap)

1/2

cup

2

cup

1

dried cherries pear, finely chopped

1 1/2

apple cider

(unpeeled) cup

1

peeled, diced jicama 1 c cleaned,; roasted green chiles

Oven Temp: 400oF 1. Preheat oven to 400F. Rinse and dry the venison. Tie with a string so that it is of uniform thickness. Lightly season with salt and pepper. Heat a saute pan with a thin coating of olive oil. 2. When the oil is hot, brown the venison on all sides, then place the venison in the oven for 15 to 20 minutes, until medium rare. Allow the venison to sit at room temperature for at least 20 minutes before slicing thinly to serve. 3. Place apple cider in a small saucepan over moderate heat. Add dried cherries and remove from heat when liquid is hot, not boiling. Cover pan with lid and set aside, off heat, until cherries are plumped and soft, about 20 minutes. 4. Add chopped pear, jicama and chilies to cherries. There should be little or no liquid left in pan; drain if necessary. Source/Author: Kelowna Daily Courie Notes: To serve as a main course on a buffet, arrange sliced venison on a bed of greens, such as arugula, with the salsa on the side. To serve as an hors d'oervre, place each slice of venison on a thin slice of French baguette. Top with a leaf of arugula and a small amount of salsa. -U/L to NCE by Burt Ford 2/97. Yield: 4 servings

Page 795

LOIN OF VENISON WITH CRANBERRY-CHIPOTLE SAUCE

2

tablespoon

4

lb

1

venison loin -; (to 5 lbs) coarse salt

1 2

clarified butter or oil -; (to 3 tbspns)

freshly ground black pepper tablespoon

2

minced shallots minced garlic chives or chives

2

cup

cranberries

3

tablespoon

sugar

1

cup

dry red wine

2 1/2

cup

reduced game stock; (see recipe)

1

teaspoon

chipotle chile puree; or more

1

tablespoon

1 3

chopped fresh sage (or 1 tspn dried sage)

tablespoon

butter; room temperature

Heat clarified butter in large skillet over medium heat until lightly smoking. Season venison loin with salt and pepper to taste and sear on all sides in skillet, 30 to 45 seconds each side. Remove from skillet and place on baking sheet. Roast loin at 350 degrees about 15 minutes for medium-rare venison (135 degrees internal temperature). Pour all but 1 tablespoon butter from skillet. Add shallots and garlic chives and cook 20 seconds. Add cranberries and sugar and cook 30 seconds longer. Deglaze with wine by adding wine to pan over high heat and scraping up any browned bits. Reduce wine by 3/4 over high heat (about 8 minutes). Add Game Stock, chipotle chile puree and chopped sage. Reduce by 1/3, about 5 minutes, then strain through fine sieve. Press cranberry mixture with back of spoon to force as much sauce through sieve as possible. Return sauce to clean saucepan and heat to boiling. Whisk in butter, remove from heat and season with more salt and pepper if necessary. Yields 8 to 10 servings. Each of 10 servings: 295 calories, 434 mg sodium, 115 mg cholesterol, 12 grams fat, 8 grams carbohydrates, 34 grams protein, 0.27 grams fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - [email protected] Converted by MM_Buster v2.0l. Yield: 10 servings

Page 796

LONG SIMMERED BBQ FLAVORED VENISON STEW

4

lb

venison meat

4

tablespoon

butter

1

large

onion, chopped

1

large

green pepper, chopped

1 1/2

teaspoon

salt

2

small

cans of tomatoe paste

1/2

cup

brown sugar

1/3

cup

prepared mustard

2

tablespoon

worchestershire sauce

1

teaspoon

tabasco sauce

1/2

teaspoon

black pepper

1/4

teaspoon

red pepper

1/2

cup

broth

3/4

cup

ketchup

Cook 3 - 4 lbs meat until it falls apart. Save 1 1/2 c broth. In large pat combine & simmer 15 min. butter onion, chopped green pepper, chopped salt and tomatoe paste While these simmer, combine in another container: brown sugar prepared mustard Worchestershire sauce tabasco sauce black pepper red pepper broth ketchup Shred meat & combine with above ingredients and heat thoroughly. From: [email protected] (NessSAM) Yield: 1 servings

Page 797

LONGHUNTER'S BEAR ROAST

4

lb

1

bear roast or rump roast, thin fat to 1/2 inch

1 1/2

cloves garlic

1

salt and pepper

2

small

1/2

onions, chopped stalk celery & leaves

1/2

teaspoon

sage

3

tablespoon

flour

1/4

teaspoon

thyme

1/4

teaspoon

savory

2

cup

beef stock

1

teaspoon

worcestershire

Preheat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce. From: "Brenda Brown Starling"
Page 798

LOUISIANA CONSERVATIONIST STUFFED WILD TURKEY

1

turkey - about 12 lbs, save

1

giblets

6

bacon slices - thick

1/2

lb

butter - (2 sticks)

2

medium

onions - chopped

1

cup

celery - chopped fine

1/2

cup

parsley - minced

1/2

cup

green onions - minced

6

cup

cornbread - crumbled

4

cup

bread crumbs - dry

1 1/2

teaspoon

poultry seasoning

1/2

cup

white wine

1

can

chicken broth (no size

1

given)

1

salt and pepper - to taste

Rinse and dry turkey inside and out. Sprinkle cavity and skin with salt and pepper. Cover breast with slices of bacon. Set aside. Make dressing. Boil giblets until tender, then chop very fine. melt butter and saute onions and celery until translucent. Add the chopped giblets, parsley and green onions. Cook for a few minutes, then add this to the cornbread and bread crumbs. Mix well and add seasonings. Add wine and enough broth to make a moist dressing. Add salt and pepper to taste. Fill neck and cavity with stuffing and close both with skewers. Tie legs together and fold back wings. Place turkey on rack in roasting pan and roast in oven at 350 degrees for 20 minutes per pound, or until done. Baste frequently with drippings to keep bird moist. Transfer to heated platter and keep warm. Skim fat from pan drippings and make gravy by thickening drippings with flour. December, 1990 - Louisiana Conservationist Calendar From: "Zymurgian" <mellis@@gribbles.Com Yield: 4 servings

Page 799

LOUISIANA CREOLE RABBIT

1

cleaned rabbit (3lb)

1

teaspoon

salt

1

teaspoon

black pepper

1/2

teaspoon

cayenne pepper

1/4

cup

onion, chopped

3

garlic cloves, minced

2

tablespoon

white vinegar

1

teaspoon

browning sauce

1

can

mushrooms, drained (8oz)

1

tablespoon

butter or margarine, melted

1

tablespoon

parsley, minced

2

tablespoon

green bell pepper, minced

2

tablespoon

green onions, chopped

2/3

cup

white wine, dry

1. Dry rabbit and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer rabbit and marinade to well-greased baking dish. 5. Bake in preheated 450'F. oven 1 hour. 6. Combine remaining ingredients and pour over rabbit. 7. Bake 30 to 45 minutes longer, until rabbit is fork-tender. ~End Recipe ExportYield: 4 servings

Page 800

LOUISIANA RABBIT

1

large

1

rabbit- fryer ; cut

1/2

cup

flour

1

teaspoon

salt

1/4

teaspoon

pepper

1

cup

butter; or oil

2

medium

1

onions ; sliced

1

tablespoon

herb- parsley; chopped

3

tablespoon

butter; or oil

3 1/2

cup

juice- tomato

1/2

teaspoon

sauce- worcestershire

1

salt and pepper

1

garlic cloves; minced

Shake moist pieces of rabbit in bag in mixture of flour, salt and pepper. In a heavy skillet, heat the fat and brown rabbit lightly on all sides. Meantime, cook onions, garlic and parsley in fat until onion is golden brown, add tomato juice and Worcestershire sauce and simmer for 15 minutes. Season to taste. Place rabbit in casserole dish; pour sauce over rabbit. Cover and bake 1 hour at 325 degrees or until tender. Uncover and bake 30 minutes more to brown the top. Serves 4 to 6. Serve with brown rice. taken from Woodville, Mississippi food article From: [email protected] From: Kevin Jcjd Symons Date: 11-29-02 Yield: 4 servings

Page 801

LOW-FAT CHILI

1/2

lb

1

ground lean buffalo or sirloin

1

cup

chopped onions

1/2

cup

chopped green peppers; optional

8

oz

low-salt tomato sauce

14 1/2

oz

1

low sodium beef broth =(canned or dry substitute)

6

oz

low-salt tomato paste

2

teaspoon

chili powder

1/2

teaspoon

1 2

cumin brown sugar to taste; optional

can

1

dark red kidney beans undrained/15 oz each

Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft. Strain all and run under hot water until beef loses oily feel when touched. Add remaining ingredients and bring to a boil. Reduce heat and simmer. Adjust seasonings to taste.JM. *Approximate composition per serving: 105 calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a Cardiovascular Dietician. Governor Jim Edgar, Illinois From: Angela Gilliland Date: 04 May 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 1 servings

Page 802

LUBY'S SPANISH INDIAN BAKED CORN

1/4

lb

1

bacon, chopped into 1/2-in pieces

1/3

cup

onion, diced

1/3

cup

celery, diced

1/3

cup

green bell pepper, cored,

1

seeded, and diced

1/4

lb

butter, plus

2

tablespoon

butter, melted and divided

1/4

cup

milk

1

can

cream-style corn

1

can

whole kernel corn, drained

2

tablespoon

jalapenos, diced

2

tablespoon

pimentos, diced

1

teaspoon

salt

1

tablespoon

sugar

2

cup

1

corn bread muffins, crumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery, and bell pepper. Saute for 2 minutes until low heat. Set aside. In a medium-size pan, melt the 1/4 pound of butter. Add the milk, corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over low heat. Add the bacon/vegetable mixture and 1 cup of the corn bread muffin crumbs to the corn mixture. Heat well, stirring frequently. Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan. Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture. Bake in a preheated, 350 degree F. oven until the crumbs are light brown. Makes 8 servings. NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers adapt and create their own recipes, and the dishes are available only at the specific restaurant. That is the case with Spanish Indian Baked Corn, which is available at the Luby's in Pasadena, Texas on Wednesdays. Recipe: Luby's Cafeteria in Pasadena, Texas [ rel="nofollow"> DPileggi -- Be Seeing You Yield: 1 servings

Page 803

LYNX STEW WITH SAGE AND BARLEY

50

gm

butter

1 1/2

kg

lynx meat; cubed

450

gm

4

leeks; white and pale green lowe cloves garlic, minced

175

gm

pot barley

1

liter

water

3

tablespoon

2 1 1

white wine or vinegar bay leaves salt and pepper

tablespoon

dried sage

Melt the butter in a heavy pan and brown the meat. Add the water and meat, bring to a boil, lower heat, cover and simmer 45 minutes. Add the other ingredients, except the sage, bring the pot back to the boil, cover it and simmer gently for about 45 minutes or until the meat is tender. Add the sage and simmer for a few minutes more. You can add your choice of root vegetables along with the leeks and add/substitute other herbs to the sage. Jim Weller From: Jim Weller

Date: 11-21-02

Yield: 6 servings

MACLEAOD'S SMOKED VENISON

12

lb

boned haunch of venison

2

cup

burgundy

1

cup

beef bouillon

1

medium

1

onion, sliced clove garlic, crushed

1

bay leaf

3

juniper berries (optional)

1

teaspoon

salt

Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove meat; either tie or skewer in compact shape. Strain marinade and reserve. Place meat on rack of water-type smoker and cook for 1 hour per pound. From: [email protected] Yield: 4 servings

Date: 02-17-04

Page 804

MAD DOG CHILE

1 4

step one lb

1

venison steak, well trimmed and cut into; 1/4

1

inch dice

1

grease, rendered from salt

1

pork

1

step two

1/2

lb

1 1/2

jimmy dean sausage regular flavor

lb

1

ground sirloin step three

2

large

onions; diced

2

cup

green bell peppers; diced

2

large

cloves garlic; minced

2

tablespoon

cumin seeds

2

tablespoon

1 16

ground cumin step four

oz

1

canned mexican tomato sauce faraon brand, not

1

hot variety

2

teaspoon

salt

1/2

cup

chile powder

1 1/2

teaspoon

cayenne pepper powder

1

teaspoon

1 1/4

cup

2 1/2

crushed red pepper step five fresh cilantro leaves; chopped fresh jalapeno chiles; seeded and minced

cup

coors beer

In a large skillet heat the grease from the salt pork and saute the diced flank steak in small batches until all the liquid is gone and the meat is lightly browned. As you brown it transfer it to a large pot with a tight fitting lid and set aside. Continue until all the flank steak is browned. In another pot cook the ground sirloin and sausage and drain off any excess grease. Add the onion, bell pepper, garlic, cumin seed and ground cumin. Cook the mixture over moderate heat stirring constantly for approximately 5 to 10 minutes or until the onion is softened. Add the tomato sauce, salt, chile powder, cayenne pepper and the crushed red pepper and cook over moderate heat for about 5 to 10 minutes while stirring. Add the sausage mixture, the cilantro, the jalapenos and the beer to the pot with the flank steak and cook covered over low heat, stirring occasionally, for 1 to 1 1/2 hours or until the meat is very tender. This chile is meant to be thick but if it starts to dry out too much while cooking it can be moistened with a little more beer or a small amount of chicken broth. Serve with grated jack cheese, minced onions, fresh lime slices or minced hot chiles as condiments. Makes about 8 servings. Recipe by: LeRoy Trnavsky From: Steve <[email protected]>

Date: Tue, 8 Sep 1998 14:09:34

Yield: 8 servings

Page 806

MAGNUM DEER CHILI

2

lb

deer, or other game, ground

40

oz

red kidney beans, can

46

oz

v-8 juice, can

3

oz

jalapeno peppers

1

tablespoon

sugar

1

tablespoon

chili powder

1

tablespoon

cumin

1 1/2

tablespoon

onion, dry, minced

1/2

tablespoon

garlic salt

1/2

tablespoon

red pepper

Brown meat in a black iron pot over medium-high heat. Drain jalapeno and chop. Drain kidney brans, rinse with cold water and drain again. After meat is brown, add all other ingredients and cook over medium heat for 4 hours. Add additional cumin, chili powder and red pepper to taste. Use caution with red pepper- it is easier to heat up with pepper than to cool off! Source: FIELD & STREAM May 85 Recipe date: 05/15/85 Yield: 1 servings

MAKING JERKY

1

jerky

Jerky can be made from lean beef or venison cut in long strips and dipped in boiling brine a few seconds, then hung up to dry on the kitchen rafters. CONTROLLING FLIES Leaves taken from strong-growing squash, pumpkin or cucumber vines are effective fly repellents for cattle. The crushed leaves are rubbed on their backs and necks. ACORN SQUASH Acorn squash, along with other winter squashes, are practical vegetables. Americans inherited them from the Indians. Not only do they store well through most of the winter (usually in a warm attic), but they can also be sliced thin, threaded on a string, and dried to be preserved indefinitely. And don't throw away the seeds! They are as good as meat in protein and fat. Try them dried and salted or baked right in the half shell. HOMEMADE "PLASTIC" The large horns of cows and steers have many uses besides the well known powder horn. When horns are soaked in hot water for a time they

Page 807 become soft and flexible, much like fingernails do when they are kept in dishwater. These flexible horns can be cut and flattened out to make many translucent plastic-like objects. Some of the most common uses for horn were for making combs, lantern (from "lant- horn") "glass", and horn cups. STARTING SEEDS Seeds started in eggshells cut down on the usual transplant shock because the seedlings can be planted eggshell and all in the spring. From: "Manyfeathers1" <manyfeathers1@yadate: Thu, 23 Oct 2003 19:34:54 ~0000 Yield: 4 servings

MALLARD IN GRAND MARNIER SAUCE

2

mallard ducks

1

flour for coating

1

fine sea salt

1

freshly ground black pepper

1

sunflower oil for frying

1

small

orange

6

large

oranges

1/2

cup

grand marnier

2

teaspoon

brown sugar

This is a simple recipe for an older bird which needs to be casseroled. Preheat the oven to 180-C/350-F/Mark 4. Season the cavities with salt and pepper and roll the birds in flour. Brown them all over in heated oil. Cut the small orange in half and put a half in each bird. Tuck in the tail ends, and arrange in a medium casserole. Pour over the juice of four of the oranges and season well with salt and pepper. Cook in the oven for 1 1/2-2 hours, basting frequently with the juice. Meanwhile, pare the rind from the two remaining oranges and cut it into julienne strips . Blanch in boiling water and drain well . Peel all the white pith from the two oranges and divide them into skinned segments; reserve. Place the julienne strips of orange rind, Grand Marnier and sugar in a saucepan and bring to the boil quickly. Simmer for a few seconds. When the birds are cooked, remove them from the casserole and keep hot. Add the juices from the casserole to the Grand Marnier sauce, bring back to a simmer and taste for seasoning. Warm the orange segments in a non-stick pan. Discard the halves of orange from the duck cavities. Cut the ducks in halves, place them on a hot serving plate and garnish with the warmed orange segments. Serve the sauce separately. Source: Wild Game Cooking Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988

Page 808 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG From: Jim Weller

Date: 03-02-96

Yield: 4 servings

MALLARD WITH PIMIENTO OLIVES

2

mallard ducks

1

fine sea salt

1

freshly ground black pepper

1

sunflower oil for frying

2

medium

onions

1

large

onion

2

large

1

carrots bouquet garni; comprising

3

parsley sprigs

2

thyme sprigs and

1 1

bay leaf teaspoon

paprika, or more to taste

2

wineglasses port wine or madeira

24

pimiento-stuffed olives

Season the cavities of the ducks with salt and pepper. Heat the oil in a frying pan and brown the ducks all over. Remove from the pan. Cut the medium onions in half and put two halves into the cavity of each duck. Tuck in the tail ends. Thickly slice the large onion and the carrots and brown quickly in the oil in the frying pan. Drain and spread in the bottom of a heavy casserole. Add the bouquet garni. Place the ducks on top of this vegetable bed. Mix the paprika with the port or Madeira and pour over the ducks. Cover the casserole with foil and the lid and cook gently for 60-90 minutes on top of the stove or in a preheated 180-C/350-F/Mark 4 oven. Baste frequently. Meanwhile, blanch the olives in boiling water for 3 minutes, drain and soak in cold water for 20 minutes. Remove the ducks to a hot serving dish and keep hot. Strain the vegetables and cooking liquid through a sieve, pressing the mixture through the sieve with the back of a spoon. Throw away the residue. Skim any fat from the surface of the sauce. Drain the olives and add them to the sauce. Reheat, and taste and adjust the seasoning. Serve the ducks with the sauce. SOURCE: WILD GAME COOKING: Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Submitted By SALLIE KREBS Yield: 4 servings

Page 809

MALLORCA RABBIT WITH ONIONS

1 1/2

rabbit kg

3

onions tomatoes

1

black pepper

1

salt

1

oil

1

rosemry

1

thyme

1

oregano

1

glass brandy

1

glass sherry

1

garlic

Brown the garlic in a frying pan and then add the rabbit which has been prepared in small pieces and seasoned with salt and pepper. When the rabbit is brown all over, add the onions, cut into thin strips, a little rosemary, thyme and oregano, the glass of brandy, the glass of sherry, a glass of water and the tomatoes peeled and diced. Leave to simmer until the onion is well softened. To serve, place two pieces of rabbit on each plate, cover these with the onion then pour over the sauce. This may be served with creamy mashed potato. Copyright 1997 Mallorca Topline S.L. Yield: 4 servings

MALLORCA STUFFED RABBIT LOIN

1

rabbit

200

gr. minced meat

1

slice

sobrasada (mallorcan red

1

sausage)

1

spices and herbs

Bone the rabbit loin, cut open the meat in such a way that it is like an open book. Now stuff it with the minced meat mixes with the herbs and spices. Tie up firmly and roast in the oven for 20 minutes. Now remove and cut into medallions, served with an onion sauce fragranced with thyme and a little tomato. Copyright 1997 Mallorca Topline S.L. Yield: 4 servings

Page 810

MAPLE BARBECUED CARIBOU RIBS

2

cup

water

2

cup

ketchup or tomato sauce

3

tablespoon

white vinegar

2

tablespoon

lemon juice

1/4

cup

worcestershire sauce

1/2

cup

9

maple syrup juniper berries

2

medium

onions; diced

1/2

teaspoon

salt

6

lb

1

caribou ribs fresh ground black pepper

In large non-metal bowl, combine all the ingredients except the ribs and pepper. Blend well and put in the ribs to marinade overnight. Preheat the oven to 325. Remove the ribs from the marinade, drain and pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Serve the sauce in a gravy boat on the side. Yield: 6 servings

Page 811

MAPLE CHEDDAR "SNACK"

1/2

cup

soft salted butter

1/4

cup

maple syrup

8

slice

1 4

homemade seed multigrain bread

oz

white extra old cheddar

1

cheese

2

macintosh apples thinly

1

sliced abput 4 slices per

1

sandwich

4 16

sliced of maple ham slice

maple cured bacon.

Cream butter and maole syrup with an electric mixer Generously butter four slices of bread on both sides with maple butter Add cheddar and apple o the buttered bread. Add ham and bacon. Butter both sides of the last four slices top the sanndwiches, Grill in a frying pan over medium low heat, cooking slowly to prevent maple butter from burning. Makes 4 sandwiches Extra maple butter is delicious on toast and muffins.. the 2002 March issue of Century Home. Sharon, Apsley Acers http://apsleyacers.bravepages.com/ http://albums.photo.epson.com/j/AlbumList?u=4012549 http://internettrash.com/users/birz/ http://www.apsley.crosswinds.net/ From: Apsley Acers Yield: 4 servings

Page 812

MAPLE SYRUP MARINADED BACON & BACKSTRAP

1

backstraps

1

bacon

1

maple syrup

1

toothpicks

Remove all of the silverskin (naturally). Cut thin strip of backstrap WITH the grain approx 1/2 inch thick. Lay the strips out and cover with a strip of bacon (use as many strips of bacon as it takes to cover the backstrap strip). Roll the backstrap up with the bacon inside and use toothpicks to secure the backstrap/bacon pinwheels. Pour the maple syrup into a flat bowl and lay pinwheels in the syrup. Turn to insure that each side is soaked and let sit at least ten minutes. Longer is fine. Lay the pinwheels soaked in syrup on the grill over a low heat and cover. Check on them closely and you will have to determine when to turn them. They cook fairly quickly even over a low heat. Serve with rice or whatever. They are very presentable and taste GREAT! My family loves to eat deer but the kids and wife all agree that this is their favorite. I have never tried variations on this recipe (ie cook in the oven, table syrup instead of maple, etc). I guess that variations would work, but why ruin a sure thing? Ben Weiss [email protected] rec.hunting Yield: 1 servings

Page 813

MAPLE SYRUP MARINADED BACON AND BACKSTRAP

1

backstraps

1

bacon

1

maple syrup

1

toothpicks

Remove all of the silverskin (naturally). Cut thin strip of backstrap WITH the grain approx 1/2 inch thick. Lay the strips out and cover with a strip of bacon (use as many strips of bacon as it takes to cover the backstrap strip). Roll the backstrap up with the bacon inside and use toothpicks to secure the backstrap/bacon pinwheels. Pour the maple syrup into a flat bowl and lay pinwheels in the syrup. Turn to insure that each side is soaked and let sit at least ten minutes. Longer is fine. Lay the pinwheels soaked in syrup on the grill over a low heat and cover. Check on them closely and you will have to determine when to turn them. They cook fairly quickly even over a low heat. Serve with rice or whatever. They are very presentable and taste GREAT! My family loves to eat deer but the kids and wife all agree that this is their favorite. I have never tried variations on this recipe (ie cook in the oven, table syrup instead of maple, etc). I guess that variations would work, but why ruin a sure thing? Ben Weiss [email protected] rec.hunting Yield: 1 servings

Page 814

MAPLE VINEGAR RACKS OF VENISON

1

cup

1

cup

6

maple syrup cider vinegar juniper berries, or dried

1

spicebush berries or

1

all-spice berries, crushed

1/2

lb

2

tablespoon

2

thinly sliced bacon corn oil racks of venison or lamb

Use 2 racks of venison or lamb (about two pounds each) with ribs left long and "Frenched," with backbone cracked or removed for easy carving salt and pepper to taste In a large shallow bowl, combine syrup, vinegar and crushed berries. Add venison rack, cover and narinate, refrigerated, overnight. Turn racks two or three times while marinating. Remove venison from marinade and rub with oil. Reserve marinade for basting. Sprinkle venison lightly with salt and pepper. Preheat oven to 400 degrees F. Stand racks in a shallow, oiled roasting pan just large enought to hold them and interlace the ribs to form a standing roast. Drape bacon strips ofer the outside of the raost. If desired, cover the ends of bones with aluminum foil to keep them from burning. Roast for 10 minutes per pound for rare, 12 to 13 mintures per pound for medium. Baste two to three times with marinade during roasting. Remove roast from oven and allow to stand, loosely covered, for 15 minutews before carving. To carve, cut btween the first two chops and then alternate and remove the one opposite it. If carved in this manner the roast will continue to stand as you carve it. Serve with Cranberry Maple Sauce and Wild Rice Johnny Cakes. Wild Foods of the "Three Fires" From: "Mignonne"
Page 815

MAPLE-MOLASSES BAKED BEANS

1

lb

4

dried navy, kidney, baby lima, pint; o or black beans to 6 strips salt pork or thick slic; ed bacon

1/2

cup

maple syrup

1/2

cup

molasses

1

teaspoon

dry mustard

Place beans in a large pot and cover them with water completely. Soak overnight. In the morning drain and cover with fresh cold water. Cook beans in liquid, over low heat for 2 to 3 hours until tender, adding more water as needed to keep beans from sticking. Drain water from beans. Place salt port or bacon on the bottom and sices of a 1 1/2 quart baking dish. In a mixing bowl, combine beans, syrup, molasses, and mustard. If using bacon, you may want to add a little salt. Pour bean mixture into baking dish and bake, covered, at 300 degress F. for 2 hours, stirring occasionally. Uncover and bake 30 minutes longer. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Yield: 6 servings

MARCELLA HAZEN'S PAN ROASTED QUAIL

1

quail

Wash quail, allow them to drain for 20 minutes, pat dry. in cavities put a slice of pancetta (or half slice blanched bacon) and a sage leaf. (Last time we used a quarter of a fig) brownj on high in hot butter and oil. sprinkle with salt and pepper, add some dry white wine. Allow to bubble for a minute, then lower heat to medium, cover with pan, leaving a gap. cook for 3/4 to an hour (honestly!) checking to be sure there is enough juice so the quail don't stick. When tender to the fork take the birdies out and add some water to the pan and deglaze. Allow the water to boil away and pour juices over the quail. Matthew From: Matthew Hill <[email protected]: Yield: 4 servings

Page 816

MARCELLE BIENVENU'S GRILLED DUCK BREASTS

4

large

2

tablespoon

1

wild or domestic duck breasts, deb; oned vegetable oil salt, freshly ground black pepper,; and cayenne to taste

1/2

cup

fresh orange juice

1 1/2

cup

chicken stock

3

tablespoon

balsamic vinegar

6

tablespoon

1

butter zest from one small orange

The grilled duck breasts were inspired by a couple of Rock's hunting buddies who are always bragging about grilling deboned duck breasts at their camp. Rock found a similar recipe in one of my wild game books that suggested the addition of an orange sauce to serve with the breasts. Again, wild duck breasts are preferred, but domestic duck (inquire at your supermarket for farm-raised moulard duck breasts or other top quality duck) can be used as well. My duck-hunter friends like to grill wild duck to rare to medium-rare (the taste is marvelous), but you can cook them a little longer if you can't stand the sight of blood. Prepare the grill. Rinse the duck breasts in cool water and pat dry. Rub the breasts with the oil, then season with salt, black pepper and cayenne. Set aside. Combine the orange juice and stock in a saucepan over medium-high heat. Simmer, uncovered, for 15 to 20 minutes, or until it reduces by half. Add the vinegar and cook for three minutes. Add the butter, a tablespoon at a time, whisking constantly. Season with salt, black pepper and cayenne. Add the orange zest. Remove from the heat, cover and keep warm. When the charcoal is gray and hot, lay the breasts on the grill. Grill for about seven minutes (time will vary depending on the size and thickness of the breasts as well as the type of breasts you are using), then turn and grill for seven to eight minutes for rare to medium-rare. Cook longer if desired. Transfer the breasts to a cutting board and slice thinly on the bias. To serve, put the breasts on dinner plates and spoon the sauce over them. Makes four servings. MM format by Manny Rothstein, 10/31/98. MARCELLE BIENVENU IS A CONTRIBUTING WRITER TO THE TIMES-PICAYUNE. ARTICLE ORIGINALLY PUBLISHED OCTOBER 22, 1998. From: Manny Rothstein

Date: 31 Oct 98

Yield: 4 servings

Page 818

MARINADE FOR VENISON (HL)

1 1

bottle cup

12 1

teaspoon

18 2

wine vinegar peppercorns salt whole cloves

cup

2

onion slices celery stalks with leaves --

1

chopped

2

garlic cloves

2 1/2

sticks cinnamon teaspoon

4 1

powdered thyme bay leaves -- (4 to 5)

pinch

sage

1

venison roast

1

good red wine

1

teaspoon

ground

Pour the bottle of red wine and wine vinegar into a nonmetallic container. Bruise the peppercorns, or add a good teaspoon of ground black pepper if whole corns aren't available. Then add the following: salt, cloves, onion slices, 2 handfuls of chopped celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of sage. Let the meat marinate in this in a cool place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or where a stew or pot roast requires moisture. This is a rather mild marinade and although such a marinade does modify the flavor of venison, it does not alter it beyond the point of recognition, as might be expected from the list of ingredients. Yield: 12 servings Nutritional information: 237 calories 7 grams of fat Courtesy Rebecca Gray from "Eat Like a Wild Man" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <[email protected]> Recipe By

: RECIPE FOR HEALTH SHOW #RHI127

From: Shermeyer-Gail Recipes (Mailing List) Ä Yield: 12 servings

Date: 27 Sep 97 Mastercook

Page 819

MARINADE FOR VENISON FROM "EAT LIKE A WILD MAN"

1 1

btl good red wine cup

12 1

teaspoon

18 2

cup

chopped centiliter

2

garlic stk cinnamon (1 tsp ground)

teaspoon

5 1

onion slices rib celery w/leaves,

1

1/2

salt whl cloves

2 2

wine vinegar peppercorns

powdered thyme bay leaves

pinch

1

sage venison roast

Pour the bottle of red wine and wine vinegar into a nonmetallic container. Bruise the peppercorns, or add a good teaspoon of ground black pepper if whole corns aren't available. Then add the following: salt, cloves, onion slices, 2 handfuls of chopped celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of sage. Let the meat marinate in this in a cool place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or where a stew or pot roast requires moisture. This is a rather mild marinade and although such a marinade does modify the flavor of venison, it does not alter it beyond the point of recognition, as might be expected from the list of ingredients. Yield: 12 servings Nutritional information: 237 calories, 7 grams of fat (recipe courtesy Rebecca Gray from "Eat Like a Wild Man") SOURCE: Receipe For Health Show Copyright 1997, TV FOOD NETWORK SHOW #RHI127 From: Dave Drum Yield: 4 servings

Date: 07 Jun 98

Page 820

MARINADE FOR VENISON OR HARE

6

tablespoon

2

olive or sunflower oil onions; peeled & quartered

1

rib celery; quartered

1

handful parsley stalks

1

. (stems); crushed

1

rind from 1 orange

6

juniper berries; crushed

1

pinch

1 1/2

teaspoon

1 2 1/2

dried thyme . *or* 1 sprig of fresh kosher salt black pepper to taste

cup

red wine

Heat the oil in a saucepan and add the vegetables, parsley. pared orange rind, juniper berries, thyme, salt and a good grinding of pepper. Cook for about 5 minutes, then pour in the wine. Simmer gently for 2-3 rninutes. then take the marinade off the heat and cool completely before pouring over the meat in a dish. Turn the meat over in the marinade every few hours, and keep it in a cool place, ideally a larder. "Lady MacDonald's Scotland: The Best of Scottish Foods & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- paul macGregor From: Paul Macgregor

Date: 05-10-96

From: [email protected] (Hugs) ~0600 Yield: 1 batch

Date: Fri, 13 Mar 1998 08:00:44

Page 821

MARINADED DEER ROAST

8

lb

deer roast (ham)

1/2

lb

salt pork, cut in strips

1

cup

currant jelly

4

tablespoon

flour

1

tablespoon

brandy

4

cup

vinegar

4

cup

water

1

tablespoon

salt

1

tablespoon

red pepper

1

tablespoon

----MARINADE----

pepper, black

3

garlic clove, minced

3

bay leaves

1

teaspoon

cloves

1

teaspoon

allspice

1

teaspoon

thyme

Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy. Yield: 1 servings

Page 822

MARINATED LOIN OF VENISON

1

marinade--

2

tablespoon

fruity olive oil

3

medium

carrots

1

large

2

yellow onion whole shallots

3

large

cloves garlic

5

cup

hearty red wine

1/2

cup

4

red wine vinegar whole bay leaves

6

parsley stalks

16

whole juniper berries

2

teaspoon

12

sea salt whole black peppercorns

3

large

cloves garlic

1/3

cup

chopped green onion

1/3

cup

dry white wine

1

teaspoon

each fresh sage and thyme

1

cup

dijon mustard

1/4

cup

olive oil

1

teaspoon

sea salt

1

five pound loin of venison

1

well trimmed

1

zinfandel reduction sauce

1

roasted wild mushrooms

1

mustard coating--

1

garnish--

Roughly chop the marinade vegetables and saute in oil until lightly browned. Add the wine, vinegar and remaining seasoning and bring to a boil. Reduce heat and simmer for 10 minutes and then cool before using. For the mustard coating, place all ingredients in a food processor or blender and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. In a non-aluminum pan, pour the cooled marinade over the loin and marinate covered in the refrigerator for up to 24 hours. Turn occasionally. Remove from the marinade, pat dry and quickly sear the meat in a hot saute pan or on a grill. If you don't have enough room, cut the loin in half and sear in two pieces. Place loin(s) in a roasting pan and coat well with the mustard coating. Roast in a preheated 375 degree oven for 15 to 20 minutes or until meat is medium rare. Allow the meat to rest at least 5 minutes before slicing. Serve on warm plates with a reduction sauce made from rich game stock and Zinfandel and roasted wild mushrooms. Yield: 8 to 10 servings Recipe By

: JOHN ASH SHOW #JA9762

Page 823 From: Bill Spalding

Date: 10 Mar 97 Mastercook

Recipes (Mailing List) Ä Yield: 10 servings

MARINATED LOIN OF VENISON ROASTED IN MUSTARD

1 1

stephen ceideburg pint

4

basic liquid game marinade (see rec; ipe) to 5-pound boneless loin of venison; , well trimmed

3

large

garlic cloves

1/3

cup

chopped green onions

1/3

cup

dry white wine

1

teaspoon

chopped fresh sage

1

teaspoon

fresh thyme (or 1/2 teaspoon dried)

1

cup

dijon mustard

1/4

cup

olive oil

1

teaspoon

kosher or sea salt

Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally. Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches. Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature). Let meat rest at least 5 minutes before carving. PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber. From John Ash, Fetzer Vineyards. Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 8 servings

Page 824

MARINATED MOOSE NECK

3

lb

2

medium

1

moose neck meat onions; chopped carrot; sliced

1

centiliter

garlic; minced

1

teaspoon

salt

10

peppercorns

5

juniper berries

1

tablespoon

1

chopped parsley bay leaf

1

juice of 1 lemon

1/2

cup

salad oil

10

oz

bottle beer

10

oz

bottle ginger ale

Wash meat well in salted water. Remove any tough membranes and all the tendons. Cut meat into 1 1/2" cubes. Drain. Mix all the ingredients in a large glass, crockery or earthenware bowl, cover and let stand in a cool place 2 days, stirring twice a day. Place meat and marinade in a large kettle and bring slowly to a boil. Cover, reduce heat and simmer for 2 hours or more until tender. Remove the meat and set aside. Remove and discard the bay leaf. Strain the liquid forcing the vegetables through the strainer. Return the liquid to the stove, bring to a boil and thicken it with a paste made of 2 tablespoons flour mixed into 1/2 cup water. Stir until smooth. Add the meat and heat thoroughly. Serve. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller Yield: 6 servings

Page 825

MARINATED SPICY JERKY

8

lb

beef or caribou round or flank stea; k

6

teaspoon

salt

4

teaspoon

pepper

4

teaspoon

chili powder

4

teaspoon

garlic powder

4

teaspoon

onion powder

2

teaspoon

cayenne pepper

2

teaspoon

liquid smoke

1

cup

water

3/4

cup

soy sauce

1/2

cup

worcestershire sauce

Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it. Yield: 2 pounds

Page 826

MARINATED TENDERLOIN OF VENISON

3/4

cup

dry red wine

2

tablespoon

freshly ground pepper

2

tablespoon

chopped fresh rosemary

2

tablespoon

chopped fresh thyme

3

tablespoon

olive oil

2

tablespoon

red wine vinegar

2

tablespoon

dijon mustard

1/2

teaspoon

1 1

juniper berries (about 1 teaspoon ground)

teaspoon

1

coriander seeds (about 1 teaspoon ground)

1/2

teaspoon

salt

1/2

teaspoon

cardamom pods

1

(about 1 teaspoon ground)

4

garlic cloves -- minced

1

star anise

1

(about 1/2 teaspoon ground)

1 2

bay leaf lb

1

venison tenderloin vegetable cooking spray

Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning the bag occasionally. Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done. Cut the venison crosswise into thin slices. Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec From: Terry And Kathleen Schuller List) Ä Yield: 6 servings

Mastercook Recipes (Mailing

Page 827

MARINATED VENISON

3

lb

2

medium

1

onions; sliced carrot; sliced

2

celery stalks; chopped

1

centiliter

1

teaspoon

10

garlic; crushed salt peppercorns

5 1

venison

juniper berries; crushed tablespoon

1

parsley; chopped bay leaf

1

juice of 1 lemon

16

oz

beer

1/2

cup

olive oil

Remove bones and tough tendons from meat; cut in 1 1/2-inch pieces. Combine remaining ingredients in a large earthenware bowl. Add meat and let stand in refrigerator 1 to 2 days, turning meat several times. Place meat and marinade in a large kettle. Bring slowly to a boil, then cover and reduce heat to a simmer. Simmer slowly for 1 1/2 to 2 hours, or until meat is tender. Remove meat and strain the liquid, forcing vegetables through the strainer. If desired, thicken liquid with flour mixed with a little water. Serve meat with sauce, buttered onions and carrots, parsley-buttered potatoes, and ale or beer. From "A Guide To Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote Yield: 6 servings

Page 828

MATT'S BIG-TIME EATIN' CHILI

1

lb

1

venison; trimmed and cut into 1/4-inch cubes,

1

or ground beef or

1

cubed beef

1

tablespoon

chili powder

2

teaspoon

ground cumin

1/2

teaspoon

granulated garlic

1

teaspoon

salt

1/2

teaspoon

black pepper

1

tablespoon

cornstarch

1/2

teaspoon

dried leaf oregano

4

tablespoon

1 3

tablespoon

1 1

coarsely chopped red bell pepper

can

1 2

coarsely chopped sweet white onion

( 14-oz) whole stewed tomatoes

cup

water

Preferably using a black iron skillet or saucepan, brown the meat for 3 t o 4 minutes, until it's slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minut es. Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderne ss (the longer you cook it, the more tender it gets; the choice is yours). More water may be added if needed. Adjust the salt and chili powder to yo ur taste. Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Coo Serving Size : 4 Preparation Time :0:00 Categories : Tex-Mex From: [email protected] Yield: 12 servings

Page 829

MEAT LOAF WITH CHILI SAUCE

4

slices fresh bread

1/2

cup

2

lb

1

ground elk/deer medium onion

1

teaspoon

1/4

teaspoon

2 1

water

salt pepper eggs

cup

chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

MEAT PIES MODERN WAY

recipe Ground meat can of jumbo biscuits salt Lightly cook the ground meat, browning it in a skillet until it is only partially cooked. Roll biscuit out into a circle. Place meat on one half of circle. Flip edges over and pinch them together. Put on a cookie sheet and bake in the oven for about ten to fifteen minutes, just until the crust of the biscuit is done. Some folks add different things to the pies these days, such as bell pepper or onion but I like mine the old way, plain.

Page 830

MEATLESS SPANISH CHORIZO SAUSAGES WITH SPICEBERRIES

5

cloves garlic, peeled

6

common spicebush berries

2 1/2

cup

cooked lima beans

1/4

cup

olive oil

3

tablespoon

hot paprika

3

tablespoon

red wine vinegar

1

tablespoon

1 1

freshly ground coriander seeds

tablespoon

1

bragg's liquid aminos, tamari soy sauce, or

1

vege-sal, or

1 1/2

teaspoon

salt, or to taste

2

teaspoon

dried oregano, finely

1

crumbled

2

teaspoon

chili paste or

1

teaspoon

cayenne pepper, or to taste

2

teaspoon

1

freshly ground black pepper (1 teaspoon peppercorns)

1/2

teaspoon

2

cup

1

freshly ground cumin seeds fresh cornbread bread crumbs or other bread crumbs

Because common spicebush berries taste like allspice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos. Preheat the oven to 350 degrees. Grind the garlic and spicebush berries together in a food processor or chop them fine by hand. Add the remaining ingredients, except the bread crumbs, and process until the beans are mashed, or mash the ingredients together in a large bowl with a potato masher or fork. Mix in the bread crumbs. Shape the mixture into patties and bake the patties on an oiled cookie sheet for 30 minutes, or cook them in an oiled frying pan with a raised grill until the patties are lightly brown, about 10 minutes on each side. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 831

MEDALLIONS OF OSTRICH WITH FRESH HERBS (HL)

1

-

1

sprig thyme -- chopped

1

sprig rosemary -- chopped

1

clove garlic -- chopped

4

tablespoon

olive oil

1

salt and pepper to taste

2

medallions of ostrich

2

tablespoon

3

tablespoon

1

crushed pistachio nuts olive oil clove garlic -- chopped

2

tablespoon

1/4

cup

dry sherry beef stock

1

marinade:--

1

ostrich--

Combine all ingredients for the marinade. Place ostrich medallions in the marinade. While the Ostrich is marinating, heat oil in a saute pan and brown chopped garlic. Place ostrich in pan with beef stock and dry sherry. Let ingredients simmer until medallions are medium rare. Add crushed pistachios. Serve over steamed spinach. Yield: 1 serving as an entree, 2 as appetizers ( Courtesy of James Couto, Cafe Nosidam, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve Busted by Gail Shermeyer <[email protected]> on May 24, 1997 Recipe By

: TVFN:RECIPE FOR HEALTH BONUS RECIPE

From: Shermeyer-Gail Recipes (Mailing List) Ä Yield: 1 servings

Date: 07 Jun 97 Mastercook

Page 832

MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES

2

medallions of venison per

1

person -- (up to 3)

1

unsmoked streaky bacon --

1

cut into strips

1

seasoned flour

1

bramble jelly or

1

blackberries

1

red wine

1

sugar

1

meat stock

1

sour cream

1

salt

1

black pepper -- freshly

1

ground

Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it: remove and lay on some greaseproof paper. Heat the bacon fat and fry the meat on a medium heat for 5-7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce. If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly. Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison. Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish. Formatted by [email protected] Recipe By

: Two Fat Ladies #FL1A04

From: Sue Recipes (Mailing List) Ä Yield: 6 servings

Date: 22 Sep 97 Mastercook

Page 833

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

1

cup

1 1

chicken stock or canned low-salt broth

cup

1

beef stock or canned beef broth

1/2

cup

ruby port

1/3

cup

whole berry cranberry sauce

3

tablespoon

8

butter venison medallions

Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entree in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sauted currants as a garnish, and braised cabbage and baked potatoes as side dishes. Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside. Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate. 4 Servings Restaurant: Crookedwood House; Mullingar, Ireland Bon Apptit: May 1996 Yield: 4 servings

Page 834

MEDLEY RAMP CHILI - MODERN

1 1/2

lb

1

ground beef 40 oz. can kidney beans

3

15 oz. cans tomato sauce

1

12 oz. can tomato paste

1

14 1/2 oz. can diced

1

tomatoes with onion and

1

garlic

1

10 3/4 oz. can tomato puree

1

1 4 1/2 oz jar mushrooms

1

11 oz. can sweet whole

1

kernel corn

12

teaspoon

garlic

15

teaspoon

chili powder

3

teaspoon

oregano

1

teaspoon

1 30 2

crushed pepper bell pepper chopped mid-sized ramps

cup

water

Combine ground beef, ramps, green pepper, mushrooms. Cook until beef is done. In a large pot combine rest of ingredients, plus ground beef. Bring to a boil. Cook on low to simmer for 6-8 hours for best results. source unknown From: "Mignonne"
Page 835

MELANA'S DOLMAS

1

wild grape leaves

1

hamburger

1

saffron rice

1

shaggy mane mushrooms

1

(finely diced)

1

medium

1

onion (diced) egg

1/2

handful of oatmeal

2

cloves of garlic (minced)

1

fresh parsley (minced)

1

fresh crushed pepper

1

salt

1

wild greens, nettle,

1

dandelion

1

oil

1

wine and rosemary sauce

Made my own with the wild grape leaves I had harvested and stored the spring before. As usual I don't measure anything but I will give you a rough idea what I did in case you want to try this yourself sometime...and my advice is to try these if you never have....they are fantastic. I took hamburger, saffron rice I had made the day before, Shaggy mane mushrooms (finely diced), one medium onion (diced), one egg and a half a handful of oatmeal to make the conglomeration hold together easier, a couple of cloves of garlic (minced), fresh parsley (minced), fresh crushed pepper and a bit of salt. (A person could easily add wild greens, nettle, dandelion or the likes to this recipe.) This all took on the consistency of a meatloaf and I formed little 2 inch long by 3/4 of an inch in diameter cylinders that I wrapped in grape leaves like an egg-roll. No need to poke the mess with a toothpick to hold it together since it all held together quit well. I laid these in a dish that was lightly coated with oil and baked them at 350F for about a half hour. I served them with additional saffron rice and a light wine and rosemary sauce. Yum! Harvesting and preserving wild grape leaves is very easy. You want to select well formed but immature leaves that are free of bug damage and pesticides. I licked onto a mass of leaves that where bigger than both my hands together and still had the pale green I associate with immature leaves. I could of made Dolmas the size of cabbage rolls if I had taken a mind to. Anyway...bring your collected leaves home, blanch them for 30 seconds or so in boiling water and lay them out flat with a sprinkle of salt on each leaf. Layer them as such and store them in the freezer in a container or zip-lock bag. Mine were over 9 months old and still in perfect shape. Do rinse the salt from the leaves before using them in your recipe. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild

Yield: 4 servings

Page 837

MELODY'S CHUCKWAGON VENISON

1

lb

1

can

1

ground venison (16 ounce) whole tomatoes green pepper, seeded and

1

finely chopped

1

onion, finely chopped

1/2

cup

1

raw long grain converted rice

1

teaspoon

salt

1/2

teaspoon

leaf basil

1

dash

pepper

4

slice

1

american cheese, cut into triangles

Place all ingredients except cheese in slow cooker/Crock Pot. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook on LOW for 7 - 10 hours. Before serving, top with remaining 4 cheese triangles. 4 servings (about 2 quarts) From: Melody Sheline
MELODY'S DEER CASSEROLE

1

lb

3 1

peeled and sliced

10

oz

8

oz

1 1

ground deer meat or 4 large raw potatoes can of vegetable beef soup can of cream of mushroom soup

small

onion; diced

1

pepper and garlic salt to

1

taste

Place sliced potatoes in bottom of casserole dish. Break ground deer meat on potatoes. Add garlic salt, diced onion, pepper and soups. Cover and bake at 325§F for one hour or untill potatoes are done. From: Melody Sheline
Page 838

MELODY'S SPICY VENISON SAUSAGE

3

lb

deer meat

1/4

cup

bacon drippings

1

cup

minced onion

1

cup

parsley; chopped

1

teaspoon

marjoram

3/4

teaspoon

coriander

1

teaspoon

oregano

1

teaspoon

cayenne

1

teaspoon

black pepper

1/4

teaspoon

1

cumin salt to taste

Grind venison with coarse blade. Add parsley and onion; mix well. Add remaining ingredients and blend well; regrind mixture. Divide the mixture into twelve parts. Shape each section into 2¬ inch by 5 inch sausage patties. Broil or barbecue until brown; be sure meat is well done. Serve with frybread. From: Melody Sheline
MELODY'S VENISON CHILI

3

lb

2

can

6

ground venison tomato sauce cloves garlic

6

large

5

large

8

onions green peppers red peppers

5

chili peppers

1

can

red kidney beans

1

can

white beans

1 1/2

teaspoon

tabasco sauce

2

tablespoon

chili powder

1

tablespoon

cumin

1

teaspoon

cayenne pepper

1

teaspoon

salt

Brown meat, onions, green peppers in large heavy skillet. Add remaining ingredients except the beans. Simmer about 1 hour. Add beans with juice and simmer 20 minutes more. From: Melody Sheline
Page 839

MESCALERO GREEN CHILE STEW

3

cups

peeled, diced idaho potatoes

2

pounds

ground beef

1/4

cup

onions, diced

1

cup

chopped green chiles

1/4

teaspoon

garlic salt

This recipe appeared on bobby Flay's BBQ this evening when he visited the Mescalero Apaches. You can also find an Apache Fry Bread recipe on www.foodtv.com. The other difference that I noticed was that the chiles were cooking before the other ingredients were added. The following is the recipe that appears to www.foodtv.com, and the recipe is attributed to Tammy Torres. However, the woman shown in the episode used pork. I came back into the room just after Bobby Flay introduced the woman who was doing the cooking, so I don't know for sure if it was the same woman. Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Page 840

MESCALERO GREEN CHILE STEW

3

cups

peeled, diced idaho potatoes

2

pounds

ground beef

1/4

cup

onions, diced

1

cup

chopped green chiles

1/4

teaspoon

garlic salt

I grew up eating this dish, but my dad's side of the family added about a teaspoon of New Mexico red chile powder. It's delicious. My mom varied the recipe by adding a can of chicken or beef broth to the potatoe water to enhance the flavor. It's great served over fresh cooked pinto beans. chelie_b wrote: This recipe appeared on bobby Flay's BBQ this evening when he visited the Mescalero Apaches. You can also find an Apache Fry Bread recipe on www.foodtv.com. The other difference that I noticed was that the chiles were cooking before the other ingredients were added. The following is the recipe that appears to www.foodtv.com, and the recipe is attributed to Tammy Torres. However, the woman shown in the episode used pork. I came back into the room just after Bobby Flay introduced the woman who was doing the cooking, so I don't know for sure if it was the same woman. Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Page 841

MESQUITE BBQ BABY BACK RIBS:

1

tablespoon

smoked jalapeno flakes or 1 canned; chile in adobo sauce and

1

tablespoon

adobo sauce 2 tablespoons paprika

2

tablespoons

packed brown sugar

1

tablespoon

salt

1

tablespoon

ground cumin

2

tablespoons

mesquite flour

2

teaspoons

ground red pepper

1/2

teaspoon

garlic powder

5

pounds

pork back ribs (baby back ribs)

2

tablespoons

vegetable oil

1 12

ounce

bottle barbecue sauce

3

sprigs

fresh thyme

1. For spice rub, if using chile in adobo, finely chop with sauce. Combine jalapneo flakes or canned chile and sauce with paprika, brown sugar, salt, mesquite flour, cumin, red pepper, and garlic powder in a bowl. Rub spices on both sides of ribs. Transfer ribs to a jelly-roll pan and cover with plastic wrap. Marinate in the refrigerator 2 to 24 hours. 2. Heat oven to 300 degrees F. Wrap ribs tightly in foil. Transfer to a clean jelly-roll pan. Bake 1 hour. Transfer drippings to a bowl; skim off fat. 3. Heat and oil grill. Remove ribs from foil. Grill 10 minutes, turning ribs every 2 to 3 minutes and brushing each side with some of the reserved drippings. 4. Meanwhile, heat oil in a small saucepan over medium heat 1 minute. Add barbecue sauce and thyme sprigs; cook 2 to 3 minutes. Remove thyme. Serve with ribs. Yield: 4 to 6 servings

Page 842

MESQUITE BBQ RIBS:

1/4

cup

packed brown sugar

2

teaspoons

mesquite seasoning rub

2

teaspoons

chili powder

4

pounds

pork loin back ribs or pork spareri; bs

1/4

cup

yellow mustard

4

cups

mesquite bean chips or a handful of; dried mesquite beans

1/4

cup

bottled barbecue sauce bottled barbecue sauce

1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours. 2. At least 15 minutes before grilling, soak Mesquite chips or beans in enough water to cover. Drain. 3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained Mesquite chips or beans over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and Mesquite as necessary. 4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce Yield: 6 servings.

Page 843

MESQUITE GRILLED CENTER CUT PORK CHOPS

4

large

center cut pork chops,3/4'

1/2

teaspoon

black pepper, ground

1

tablespoons

olive oil

1/4

teaspoon

salt

2-3

ounces

mesquite bean pods, soaked for 20 minutes

Coat pork chops with olive oil and sprinkle with a little salt and pepper. Add mesquite bean pods just before grilling scattering them around the grill. Barbeque over medium-high heat for about 4 minutes each side. Keep barbeque grill or smoker lid closed for best flavor. I also like sprinkling Sweet Peruvian™ mesquite meal on my pork dishes!

MESQUITE MEATBALL MIX

2

pds

lean ground beef

1

eggs

slightly beaten

1/2

cup

mesquite meal

1/4

cup

onion -- finely chopped

1

teaspoon

salt -- or to taste

1/2

teaspoon

pepper

1

cups

milk

Preheat oven to 375°. Combine all ingredients; blend well. Shape mixture in to 1 1/2' balls. Place meatballs on an ungreased baking sheet. Bake for 25-30 minutes, until browned. Remove meatballs from baking sheets and drain well on paper towels. Cool completely. Divide meatballs into two portions. Place each portion in a1-quart freezer container, leaving 1/2' space at the top. Seal; label with date and contents. Freeze. Use within 3 months. Yield: serving size :

Page 844

MESQUITE STUFFING By: Gary Nabhan and Patty West 10

cups

dry bread cubes

1

cup

mesquite flour

1

lb

elk sausage (optional) half cup butter

4

cups

chopped onions or leeks

3

teaspoons

poultry seasoning

1

teaspoon

sonoran oregano (you can substitute; any oregano if needed)

2

cups

chopped celery

2

chopped

apples

1

cup

dried cranberries

2

teaspoons

dried, crushed rosemary

1 1/3

cup

stock (chicken or vegetable) salt and pepper to taste

If using sausage, sauté in a large skillet for about 10 minutes. Remove sausage from heat and remove oil. Melt butter and sauté leeks or onions, apples, and celery until soft. Add spices and cranberries (and cooked sausage if you are using it). Mix all with the bread cubes and mesquite meal, then add the stock (add more than suggested until stuffing is moist). Bake inside or outside turkey. Yield: (serves 12)

MEXICAN PHEASANTN

2

cup

1

cooked pheasant,cut in inch bites

1

can

cream of mushroom soupn

1

can

cream of chicken soupn

1/2

jar medium salsan

1

cup

sour creamn

1

cup

cheddar cheese, gratedn

1

cup

1 1 1

monterey jack cheese, gratedn onion, choppedn

pkg

1

corn tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F. From: "Stewburner" <stewburner@sailorradate: Tue, 16 Sep 2003 20:53:58 ~0700 Yield: 8 servings

Page 845

MICHAEL'S VENSION MEDALLIONS WITH GREEN PEPPERCORNS

1 1/2

lb

1

venison leg meat or filet cut into 3 oz. medallions

2

tablespoon

olive oil

1

tablespoon

whole butter

3

tablespoon

chopped shallots

2

tablespoon

rinsed green peppercorns

1/4

cup

brandy

1/4

cup

red wine

1

cup

game or beef stock

1/4

cup

1

creme fraiche or sour cream salt & fresh ground pepper

The venison should be cut into medallions of 3 to 4 ounces, 1/2 in. thick and 3 in.es across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly. Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare. Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately. Yield: 4 to 6 servings SOURCE: Michael's Place Cooking Show Copyright 1996, TV FOOD NETWORK c. Michael Lomonaco 1997 SHOW #ML1B37 VENISON From: Albert & Lita Lotzkar
Page 846

MICROWAVE BAMBI ITALIANO

1

venison roast

1

clove garlic, chopped

1/4

teaspoon

salt

3

or 4 peppercorns

1

bay leaf

1/4

teaspoon

basil

1/4

teaspoon

oregano

Stay with me on this one folks. It is basically an italian pot roast, done in a microwave oven, with venison. Unlike most of my recipes, this one takes some time. But since it is a crockpot kind of operation, you can go do something else while it's cooking. The first step is to thaw the roast. If your butcher is like mine, he will usually leave you with a couple of odd shaped roasts. These are good prospects for Bambi Italiano. Let them thaw completely and trim off as much fat as you can. Put the roast in a snug-fitting microwave safe casserole or microwave slow cooker. Cover it with water and toss in the seasonings. Cover the casserole (with wax paper or plastic wrap, if there is no lid) and nuke for 8 to 12 minutes, to get it heated thru and boiling nicely. Then turn the power down to defrost or medium and let the microwave run 25 or 30 minutes. You can go clean guns lor something for a hour. After the microwave turns itself off, just let the Bambi Italiano coast for a while. After an hour, take the roast out of the casserole. The broth now has most of the fat in it; you can discard the broth, or as I do, let it cool and put it on the dog's dinner. Rinse out the casserole, put the roast back into it, and cover the roast with spagetti sauce. I use Prego extra- chunky for this recipe. It may take 1 or 2 jars of sauce to cover the roast, depending on how well the roast fills the casserole. I usually add another bay leaf and a little more oregano at this stage. Then re-cover the casserole, put it back in the microwave and nuke it for another 8 or 10 minutes at high and 15 to 20 minutes at defrost or medium. Slice the roast; serve the meat and sauce over spagetti or egg noodles, witha nice bottle of Chianti. This recipe re-heats well. Tom Nagel [email protected] rec.hunting Yield: 1 servings

Page 847

MIGNONNE-AL'S SLOW COOKER ROAST VENISON

1 2

4 pound venison roast tablespoon

2

flour cloves garlic, minced

1

large

onion, sliced

2

tablespoon

brown sugar

1

teaspoon

mustard

1

tablespoon

worcestershire sauce

1/4

cup

vinegar or lemon juice

14

oz

can tomatoes

Allow fresh or frozen venison to stand overnight in refrigerator in Marinade 1 or 2 (recipes for marinade follow this one). Season with salt, roll in flour and brown in hot skillet. Place in slow cooker. Add remaining ingredients. Cover and cook on low 10 to 12 hours. From: [email protected] From: "Mignonne-Al" <mignonne-Al@excitedate: Thu, 22 Jul 1999 07:20:03 Pdt Yield: 4 servings

Page 848

MILLERS IN ONION SAUCE "LOBSCOUSE AND SPOTTED DOG"

6

prime millers, about 6 oz.

1

after skinning and cleaning

1

flour for dredging

1

salt and pepper

4

to 5 tbs. bacon fat

1

large

1 1 1/4

onion, peeled and thinly sliced

cup

stock (beef)

rel="nofollow"> > Rats are quite edible (though not by me) and are said to taste like > > rabbit. > A tie-in with nautical history. > Patrick O'Brian's series of Captain Aubrey books mentions that the crew > dined not infrequently on 'millars', the then popular term for rats. > Some listswains have written a cookbook gathering the original recipes > for dishes mentioned in the series, 'millars' included. > Carole Yes indeed. I am a "listwain" in good standing (32:44:58 N 117:06:33 W). The rats (eaten mostly by starving midshipmen) were indeed called "millers". The cookbook is by Anne Chotzinoff Grossman and Lisa Grossman Thomas and is titled "Lobscouse & Spotted Dog". The recipes are based on foods mentioned in the POB Novels and are authentic to the Royal Navy at the beginning of the 1800s. Here is the recipe for ship rats from the book (I have done some rearranging for those not studying P. O'Brian to make it shorter) Expect about 50 percent "yield" from a miller. Ours weighted about 12 oz. each on the hoof. Cut the millers into serving pieces. Season the flour with salt and pepper. Dredge the millers in the flour and set aside. Heat 2 tbs. of the bacon fat in a large, heavy pan over medium heat. Add the onion and saute, stirring occasionally, until limp and golden. Remove the onion and set aside. In the same pan, brown the millers on all sides, a few pieces at a time, adding more bacon fat as needed. Set the millers aside. Deglaze the pan with the stock. Return the millers and onions to the pan, add salt and pepper to taste, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serves 6 hungry midshipmen. From: Liam <[email protected]> Yield: 4 servings

Page 849

MINNESOTA WILD RICE CASSEROLE

1

cup

wild rice

1/4

cup

butter

3

tablespoon

chopped onion

3

tablespoon

chopped green pepper

1/2

cup

slivered blanched almonds

3

cup

hot chicken broth

Wash rice and drain well. Melt butter in skillet, add onion, green pepper, rice and almonds. Saute over low heat, stirring constantly, until rice begins to turn light yellow. Turn into a casserole; add hot chicken broth. Cover, and bake in preheated slow oven (325F) for 1-1/2 hours or until rice is tender and all liquid is absorbed. Makes 4 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1, Minnesota Section. Shared by: Sharon Stevens, Feb/94 Yield: 4 servings

Page 850

MINNESOTA WILD RICE-STUFFED CHICKEN

16

-ounce

package long grain and wild rice mi; x

2

medium

ooking apples (such as granny smith; or jonathan), cored and

8

oz

sliced fresh mushrooms (3 cups)

1

cup

shredded carrot

1/2

cup

thinly sliced green onion

1/2

tsp

pepper

15

-

to 6-pound whole roasting chicken

2-3

tbs

apple jelly, melted

1

medium

apple, cut into wedges (optional)

Team up this apple-glazed bird with a chicory and red onion salad dressed with a blue cheese vinaigrette. 1 For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking. 2 Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird. 3 Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly. Brush chicken with melted jelly once or twice during the last 10 minutes of roasting. 4 Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer the chicken to a serving platter. Spoon the stuffing around the chicken. Garnish with apple wedges, if desired. Yield: 10 servings.

Page 851

MISC MOLLUSKS

1

limpets

1

moon snails

1

oyster drills

1

chitons

1

horse clams

1

cockles

1

geoduc

I place them pointy end down on a bed of rock salt, give them a hit of pepper, a dab of butter and run them under the broiler for just a few minutes. One of the best up here is moon snails. These are burrowing snails that dig thru the sand in search of clams. The shells are the size of a softball. Cut away the large foot, slice it thin and pound it well. Fried quickly it tastes just like abalone. I also do the same with oyster drills, but it takes a lot of them to make a meal. Another tasty one is chitons, which look like giant legless sowbugs. The foot actually improves in flavor by being frozen. In Washington we have two types of steamer clams, the horse clam is large and makes great chowder. Cockles are easy to collect as they lie just below the surface. They tend to be a bit chewy, but have the best flavor. Our biggest clam; the geoduc, can weigh up to 15 pounds, but you'll dig up to six feet down for them. Two types of oysters; the pacific and the world famous Quilicine. Two havestable crabs; Red Rock and the famed Dungeness. Hoods Canal has a limited shrimp season, but otherwise in the rest of the salt chuck it's iffy year round. Between November and February the squid are running. From: Rainforest1950
Page 852

MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD

1/4

lb. venison sausage

1/4

lb. bratwurst

1/4

lb. luganeghe sausage

1/4

lb. merguez sausage

1/4

lb. italian sausage

1/4

lb. kiebasa sausage

1

olive oil

1/4

lb. chorizo sausage,

1

finely chopped

2

cup julienned onions

2

tbs chopped garlic

2

tbs creole mustard or

1

whole grain mustard

2

lb. new potatoes, sliced

1

1/2 thick, blanched

2

tbs finely chped parsley

1

salt and black pepper

Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA21 Yield: 6 servings

Page 853

MOM'S CHRISTMAS SAUSAGE COFFEE CAKE

1

lb

bulk sausage

2

tablespoon

chopped parsley

1/2

cup

chopped onions

2

cup

bisquick

1/4

cup

grated parmesan cheese

3/4

cup

milk

1/2

cup

grated swiss cheese

1/4

cup

1

mayonnaise egg beaten

1

egg yolk

1/4

teaspoon

tabasco

1

tablespoon

water

1 1/2

teaspoon

salt

Brown sausage and onions; drain. Add next 6 indredients. Make batter of Bisquick, milk and mayonnaise. Spread half of batter in 9 x 9 x 2inch greased pan. Pour in sausage mixture, then spread remaining batter on top. Mix egg yolk and water and brush top. Bake at 400 degrees for 25 to 30 minutes or until cake leaves edges of pan. Cool 5 minutes before cutting into 3-inch squares. This recipe doubles easily in a 9 x 13-inch pan. Enjoy!! From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

MOOSE CASSEROLE

1 1/2

lbs.

of ground moose meat

2

tbsp.

sugar

2

tsp.

1 28

salt onion; chopped

oz.

canned tomatoes; drained celery; chopped

1

can

mushrooms; drained

1

pkg.

cream cheese

1/2

pkg.

macaroni; cooked

1

&

1/2 tbsp. worcestershire sauce

Cook and drain macaroni. Cook and drain moose meat. Cut cream cheese into chunks and melt it in with the meat. Mix in all other ingredients, place in casserole dish and bake at 300 degrees for 1 hour.

Page 854

MOOSE MEAT LOAF

1 1/2

lb

mooseburger

2

slice

bacon cut fine

1

teaspoon

salt

1

cup

carrots, grated or ground fine, ra; w

1

cup

raw potatoes, grated or ground fin; e

1

small

onion grated fine

1

small

can 3 or 4 ounces mushrooms and li; quid

1/2

cup

fine dry bread crumbs

1

teaspoon

2

chili powder, optional eggs beaten light with

1/2

cup

water

1/2

cup

finely chopped celery

Combine and bake in moderate oven till done. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 19:31:09 ~0800 Yield: 1 servings

MOOSE MEAT TAMALES

1/2

cup

1/2

teaspoon

2

sifted flour salt eggs

2/3

cup

1

tablespoon

1

milk oil filling:

1

lb

ground moose

1

small

onion, chopped

Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick. Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales. :

BATTER FOR SHELLS:

Page 855 From: Dave Drum

Date: 24 Jul 98

Yield: 6 servings

MOOSE OR DEER MEAT PIE

1 1/2

lbs.

ground moose or deer meat

1 1/2

lbs.

ground pork

3 2

onions; chopped cups

water

4

carrots; diced

4

potatoes; diced salt and pepper to taste

1

tbsp.

poulty seasoning

1/4

cup

flour pastry for 2 pies

Fry all meat and onions until browned. Add water, potatoes, carrots, and poutry seasoning. (If too dry add more water) Cook until vegetables are tender. Thicken with flour and add salt and pepper to taste. Pour meat filling into pie shells. Cover with layer of dough and cut slits to allow steam to escape. Bake for about 45 minutes or until crust is golden brown.

MOOSE PEMMICAN

1

lb.

moose meat, well trimmed

1/2

c.

dried berries and/or other fruit

2

T.

melted suet

2

T.

melted vegetable shortening

1

T.

lemon juice

Cut the meat into thin slices and dry as for jerky in a slow oven, (175-200 Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder, then pulverize it into a fine powder. Grind the fruit and work into the meat with a fork or your fingers until thoroughly blended. Combine the melted suet, shortening and lemon juice. Pour over the meat/fruit until the mixture will hold together. Shape into small patties. This is nourishing and will keep without refrigeration.

Page 856

MOOSE PEMMICAN

1

lb

moose meat, well trimmed

1/2

cup

raisins

3

large

dates

2

tablespoon

melted suet

2

tablespoon

melted vegetable shortening

1

tablespoon

lemon juice

Cut/the meat into thin slices and dry as for jerky in a slow oven, (175-200 Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder, then pulverize it into a fine powder. Grind the raisins and dates together and work into the meat with a fork or your fingers until thoroughly blended. Combine the melted suet, shortening and lemon juice. Pour over the meat/fruit until the mixture will hold together. Shape into small patties. The Indian pemmican patty was bout 3-inches in diameter and a half inch thick. This is nourishing and will keep without refrigeration. From Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

Page 857

MOOSE POT ROAST

----INGREDIENTS---4

lb

2

tablespoon

6

moose roast butter onions

1

teaspoon

parsley, fresh, chopped

1/4

teaspoon

thyme

1

teaspoon

salt

1 1/2

cup

1 1/4

hot water directions

cup

6

salt pork, cubed carrots

6

potatoes

1

celery stalk - chopped

1

cup

tart fruit juice or cider

1/4

teaspoon

pepper

3

tablespoon

butter

Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour. Yield: 1 servings

Page 858

MOOSE ROAST

1

lb

salt pork (optional)

4

lb

rump moose roast

1

tablespoon

dry mustard

2

teaspoon

salt

1

teaspoon

pepper

2

onions, sliced

2

carrots, chopped

2 2

celery stalks, chopped cup

tomatoes, seeded, chopped

1

and

1

strained

Roll the salt pork out thin. Wrap roast with the pork. Refrigerate overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150 degrees C.). Remove and discard the pork. Rub thoroughly with dry mustard. Season with salt and pepper. Place in a roasting pan. Surround with vegetables. Pour tomatoes over vegetables. Cover and bake for 2 hours for medium doneness. For well done, bake an additional 35 to 45 minutes. *This adjusts the meat if it has a wild gamey taste. This is dictated by the animals feeding ground and not age. From: Barry Weinstein Date: 08-21-95 Yield: 1 servings

Page 859

MOOSE ROAST WITH CRANBERRY GRAVY

4

lb

3

moose roast strips salt pork or thick

1

sliced bacon

1

teaspoon

salt

1/4

teaspoon

black pepper

1/2

teaspoon

ground cinnamon

1/4

teaspoon

ground cloves

1

teaspoon

dry mustard

4

tablespoon

brown sugar

2 1/2

cup

water

1/2

cup

white wine vinegar

2

tablespoon

onion flakes

3

tablespoon

flour

1

cup

cranberry juice

1

cup

milk

Remove all fat from the moose roast and wipe well with a clean damp cloth. Lard the roast as follows: Cut salt pork or bacon into 1/4 inch strips and chill thoroughly. Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of salt pork or bacon. Place the roast in a glass, earthenware or porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose ( 3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired. ) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it. Remove the roast from the marinade and place it in a covered roaster in a 350 degree oven for approximately one hour. Add onion flakes and cranberry juice and continue roasting until tender. ( about one hour ). Transfer meat to a hot platter. Add flour to the pan drippings and stir until the flour has absorbed the fat. Add the milk, stirring constantly, until gravy is desired thickness. Serve hot with the roast. Serves 6-8. Yield: 1 servings

Page 860

MOOSE RUMP ROAST

6

lb

4

tablespoon

1

moose rump roast worcestershire sauce vegetable oil

1

salt and pepper

1

large

onion, sliced

1

teaspoon

garlic powder

1/2

cup

red wine

1

cup

water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste. ~Yield: 1 servings

MOOSE RUMP ROAST (BYE-BYE BULLWINKLE)

6 1/2

lb

1

moose rump roast vegetable oil

1

large

onion, sliced

1/2

cup

red wine

4

tablespoon

1

worcestershire sauce salt and pepper

1

teaspoon

garlic powder

1

cup

water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste. Posted By [email protected] On rec.food.recipes or rec.food.cooking

Page 861

Yield: 1 servings

MOOSE STEAK 2

1

moose steak, (2-3 in)

1

tablespoon

garlic powder

2

tablespoon

ground pepper (fresh)

1

lemon peel (grated)

Mix all spices and lemon peel. Rub steak with mixture. Grill close to coals 12 to 15 minutes per side for medium rare steak. NOTE: Overcooking makes steak tough. For best results use the steak of a young moose. Rub can be used with any type of steak. Typed by JJ Yield: 1 servings

MOOSE STEAK SUPREME

3

moose steaks

1

cracker crumbs

1 1/4

egg cup

1

milk or goats milk salt and pepper

Cut moos steak very thin. Pound on bolth sides to tenderize, beat egg,milk and seasoning in a small bowl. Dip meat in egg mixture,then dip in cracker crumbs, Fry meat in medium hot pan. Origin: Anna Heppner From: Bill Swisher Date: 30 Mar 97 National Cooking Echo Ä Yield: 3 servings

Page 862

MOOSE STEAK WITH MUSHROOM SAUCE (AI)

1

large

moose steak

3

tablespoon

bacon drippings

1/2

cup

bouillon or consomme

1

medium

onion, chopped

1/2

teaspoon

garlic powder

3

tablespoon

tomato paste

1/2

cup

water or sherry

1

cup

sliced fresh mushrooms

2

tablespoon

unbleached all-purpose flour

1/4

cup

cream

1

dash

of paprika

Heat the bacon drippings in a large skillet and brow the steak on both sides, thoroughly. Add the broth, onion, garlic, and tomato paste diluted in the water or sherry. Cover the pan and simmer for 1 hour or until the meat is tender. Remove the steak from the pan and keep hot. Add the mushrooms to the pan liquid; cover and simmer for 1 minutes. Thicken with flour and water mixture. Dilute with the cream. Heat thoroughly. Tast for seasoning and pour over teh steak. Sprinkle with the paprika. From Native Indian Wild Game, Fish, and Wild Foods Cookbook Edited By David Hunt RECIPE CLIPPED By: Jim Bodle 7/92 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 863

MOOSE STEW

2

lbs.

4

moose meat; cubed carrots; chopped

1

turnip; chopped

1

onion; diced salt and pepper to taste

6

cups

water

2

cups

flour

4

tsp.

baking powder

1/2

tsp.

salt

2

tbsp.

shorening

1

cup

milk

dumplings:

Dredge moose meat in seasoned flour. Place floured meat in pot and fry until browned. Add water and vegetables and simmer for 2 hours or until moose meat is tender. Add dumplings. Dumpling Directions: Stir flour, baking powder and salt together. Work in shortening with fingertips. Add milk gradually and mix with a fork until you make a soft dough. Once the moose meat is tender add dumpling dough to the pot and cover. DO NOT OPEN LID! Cook for about 15 minutes.

Page 864

MOOSE STEW CHOP HOUSE

2 1/2

lb

1

moose meat, cut into 1-inch cubes

2

tablespoon

shortening

1/4

teaspoon

cracked black pepper

1/2

teaspoon

paprika

1

bay leaf

1

teaspoon

2

can

1

salt condensed beef broth (10-1/2 ounces each)

1

cup

1

large

3

dry red wine onion; diced carrots; sliced

18

small

whole white onions

12

small

new potatoes; peeled

2

tablespoon

butter

2

tablespoon

flour

Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta. Adaption from recipe by Phillip Velez, London Chop House (Detroit) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232235 -0800 Yield: 6 servings

MOOSE STROGANOFF

2

lb

1

moose round steak; diced fat for frying

1

salt

1

pepper

2

can

cream of mushroom soup

1

can

milk, 10 oz

1/4

cup

onions; chopped

Brown steak in fat in frying pan, season to taste with salt and pepper. Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F for 1 hour. Serve over cooked rice if desired. Yield: 4 servings

Page 865

MOOSE SUPREME

3

lbs.

6

moose meat steaks onions; sliced large can tomato sauce salt and pepper to taste

2

tbsp.

bacon fat

10

oz.

can beef broth garlic powder to taste

Trim moose steaks of any fat or gristle. Soak in salted water overnight. Remove meat and pat dry. Brown steaks in 1 tbsp. bacon fat and remove meat. Brown onions in 1 tbsp. bacon fat. Turn off heat and add meat, broth, tomato sauce, salt, pepper and garlic powder. Cover and bake at 300 degrees for 2 hours.

MOOSE SWISS STEAK

3

lb

1

can

1

moose round steak tomato soup diluted with 1/2 can water

1

meat tenderizer

1

flour

3

stalks celery, sliced in

1

inch pieces

1/2

cup

2

cup

1

water green pepper, chopped

2 1

shortening

tsb salt medium

1/2

onion, chopped tsb black pepper

1/4

teaspoon

basil

2

teaspoon

worcestershire sauce

Cut meat in serving-size pieces. Sprinkle on meat tenderizer. Dust meat with flour and rub it in. Brown on both sides in hot shortening. Place in baking disk and add water, salt and pepper. Bake in 325 degree oven 2 hours. Add remaining ingredients, and more water if necessary. Bake 1 hour more, or until meat and celery are tender. Removed meat from pan. stir pan juices, scraping sides and bottom. Use this as a gravy to be served with meat or on mashed potatoes. [email protected] Yield: 1 servings

Page 866

MOOSEMEAT PORRIDGE

text This made eating oatmeal much more easier than if it was just plain... One pound of moosemeat, cut into small chunks. (I think the leg part is best.) Boil in salted water for half hour to 45 minutes (until the moosemeat is done). Add about 1 - 2 cups of quick cooking oats. Makes a hearty breakfast! (moosemeat beats steak for breakfast) Salt and pepper if you like.

Page 867

MOOSE'S BEEF BRISKET HASH

1 3

forbrisket: lb

1

beef brisket onion; whole

1

leek; whole

5

cloves garlic

1

bay leaf

1

tablespoon

1/2

tablespoon

1 10

chile flakes black peppercorns bruised

cup

1

low-sodium beef bouillon or stock

1

forvegetables:

2

onions; chopped or

1

julienned

2

tablespoon

4

large

1

olive oil or 8 medium yukon gold potatoes; cut into inch

1

dice

1

tofinish:

2

tablespoon

olive oil

1/4

cup

parsley; chopped

3

cup

reserved braising liquid

1 1

from brisket dash

salt and pepper

To cook brisket: Trim excess fat from meat. Put brisket in a stockpot with onion, leek and seasonings and cover with stock. Cover pot and cook at a constant simmer, skimming any foam that rises to surface, for about 2 hours or until fork tender. Remove meat from liquid and allow to cool. Strain braising liquid, remove fat that rises to the top and set liquid aside. Cut the meat into 1/4-inch dice, trimming off fat, and set aside. To cook vegetables: Cook onions in olive oil over low heat until translucent, about 5 minutes. Reserve. Cover potatoes with cold, salted water and cook over medium heat until water just comes to boil. After water boils, strain potatoes and spread in a single layer to dry completely, then cool. To cook hash: Heat olive oil in a large skillet. Add potatoes and cook on medium-high heat, stirring frequently, until browned and slightly crisp. Lower heat to medium, add 3 cups diced brisket and heat through, about 2 minutes. Mix in reserved sauteed onions and chopped parsley. In a saucepan on medium high heat, reduce 3 cups of reserved braising liquid to about 1 1/2 cups until it is slightly thickened, about 10-15 minutes. Season with salt and pepper to taste. Serve hash in a bowl and top with braising liquid and, if desired, poached eggs. Per serving: 516 calories, 40g protein, 24g fat (7g saturated), 34g carbohydrate, 305mg sodium, 108mg cholesterol, 4g dietary fiber. From

Page 868 Jeffrey Amber, executive chef, Moose's Recipe By

: Jeffrey Amber, executive chef, Moose's

From: "M&R~1/2moonbay"
MOUNT EVANS ELK SAUSAGE

2 1/2

teaspoon

garlic salt

1

teaspoon

hickory smoked salt

5

teaspoon

tender quick

2 1/2

teaspoon

coarsely ground pepper

2 1/2

teaspoon

mustard seed

4

lb

ground elk

1

lb

ground pork

Mix all seasonings. Add to meat. Mix well with hands. Refrigerate covered overnight. Mix again. Refrigerate covered another night. Form meat into 5 rolls. Place rolls about 2" apart on rack in large shallow pan. Place in center of 350 oven. Bake 10 min. Reduce heat to 200 and bake 8 hr, turning every 2 hr. Drain off grease as necessary. Outside will be dark and glossy. Inside will be pink. Cool. Wrap each individually in foil. Keeps in fridge 2 weeks or in freezer 4 wks. Junior League of Denver, Colorado Cache Cookbook From: Michael Loo Cooking Echo Ä Yield: 1 servings

Date: 20 Jul 97 National

Page 869

MOUNTAIN STYLE BEAR STEAK CASSEROLE

1

single

bear steak, 3 squares

1

single

flour

1

single

fat or oil

1/2

cup

water

1

teaspoon

salt

1/2

teaspoon

1

crushed bay leaf onion, chopped

1/3

teaspoon

garlic

1

single

pepper, to taste

Marinade bear steak overnight; then dry and cut into 3 inch squares. Roll meat in flour and fry in small amount of fat until browned. Put the meat in a casserole and pour over it the remaining ingredients (mixed). Cover casserole and bake at 325 degrees about 1 1/2 hours. Add more water if needed. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sat, 8 Mar 2003 03:06:47 ~0500 Yield: 1 serving

MR. MILLER'S VENISON ROAST - BPH

2

lb

to 4 pound venison roast

1

cup

; water

1

pkg

dry onion soup mix

5

slice

bacon (optional)

: Make a paste of the dry onion soup mix and some water and rub all over the roast. Place one cup of water in a roasting pan. Crisscross with bacon slices (optional). Cook covered at 250 degrees in oven for four hours, or place in smoker for eight hours. John Phillips; column "Outdoors", in "The Birmingham Post-Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Cooking Echo Ä Yield: 4 servings

Date: 01 Jun 97 National

Page 870

MRS. BEATON'S JUGGED HARE

1

hare

1

flour

250

gm

500

ml

250

ml

unsalted butter ----MARINADE----

1

red wine port lemon; zest & juice

1

parsley stalks

2

bay leaves

16

peppercorns

2

cloves

24

veal bones

----DEMI GLACE---2

carrots

1

stick celery

1

onion

1/4

leek

1

thyme

1

bay leaf

Adapted from Mrs. Beaton's original recipe: it cost 7 shillings when Mrs Beaton was alive. First catch your hare. Skin, paunch (gut) and wash the hare. Marinate the hare in the red wine, port, lemon, herbs and spices for 48 hours. To make the demi glace: brown the bones in the oven for 2 to 3 hours on 220'C. Roughly chop the vegetables and add to the bones. Place the bones and vegetables into a large pot with the herbs. Cover with cold water and bring to boil, then simmer for 4 hour. Strain and add marinade to this beef stock and reduce by two-thirds, until you have a strong demi glace. Strain and reserve the demi glace. To cook the hare: remove saddle and reserve. Cut into pieces. Dredge with flour and fry in boiling butter. Put hare pieces into a large preserving jar and add demi glace. Cover and place into a pot of hot water with cloth on base of pot to stop the jar from cracking. Stew until tender, approximately 3 to 4 hours, taking care to keep the water boiling. Remove hare pieces and place on one half of the serving dish. Pour demi glace from the jar over the pieces. Sear the hare saddles, cut into 3 and place on the other half of the serving dish. Serve with mixed root vegetables: carrot, turnip, parsnip. Source: Vogue Entertaining Guide June/July '94 From: Yield: 7 servings

Page 871

MRS. BEETON'S JUGGED HARE

1

hare

1 1/2

lb

1/2

lb

gravy beef butter

1

onion

1

lemon

6

cloves

1

pepper cayenne, and salt to taste

1/2

pint

port wine.

Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1 1/2 pint of gravy, made from the above proportions of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling. When nearly done, pour in the wine, and add a few forcemeat balls: these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red-currant jelly. Time---3 1/2 to 4 hours. If the hare is very old, allow 4 1/2 hours. Sufficient for 7 or 8 persons. Seasonable from September to the end of February. From From Mrs. Beeton's Every Day Cookery and Housekeeping Book,(facsimile of the 1865 edition) (for more about Mrs. Beeton, see "Brawn "). From: "Fred Ball" Date: Fri, 31 Jan 2003 12:16:10 ~0500 Yield: 8 servings

Page 872

MRS. TALMADGE'S ROAST 'POSSUM

1

possum, dressed (formal?casual?) sa; lt pepper

1

onion, chopped

1

opossum liver, chopped

1

tablespoon

fat

1

cup

bread crumbs

1

hard-cooked egg, chopped

1/4

teaspoon

1

teaspoon

worcestershire (worst-for-wear, i c; all it) salt

1

water

1

bacon slices

Rub possum with salt and pepper. Saute onion and liver in thefat. Mix in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes. Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat. pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings

Page 873

MU SHU ARMADILLO

3/4

lb

1

boneless armadillo tenderloin, trimmed

1

fat, cut into

1

matchstick-size shreds

1

about 1 1/2 inches long

1 1/2

tablespoon

vegetable oil

2

large

eggs, lightly beaten

4

cup

1

shredded green cabbage (1/3 small cabbage)

10

dried chinese black

1

mushrooms soaked in hot

1

water for 20 minutes,

1

drained, stems removed,

1

caps thinly sliced

8

scallions, green part only

1 1/2

cut into 1 in. lengths cup

8

hoisin sauce mandarin pancakes or flour

1

tortillas, steamed

1

=marinade===-

2 1/2

tablespoon

reduced-sodium soy sauce

1 1/2

tablespoon

rice wine or sake

1

teaspoon

1

sesame oil =minced seasonings===-

6

centiliter

garlic, minced

1 1/2

tablespoon

minced fresh ginger

Sauce: 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper Marinate armadillo: In a medium-sized bowl, combine marinade ingredients. Add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside. Make sauce: In a small bowl, combine sauce ingredients and blend well; set aside. Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tablespoon of the vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2 tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add the remaining 1/2 tablespoon oil and heat until very hot, add the reserved minced seasoning and stir-fry until fragrant, 10 to 15

Page 874 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the armadillo and eggs to the pan and toss until heated through. Stir in scallions. Transfer to a platter. To serve, spread some hoisin sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat. POSTED: Walt Gray FROM: Chile-Heads Digest & Mailing List Format by Dave Drum From: Dave Drum Yield: 4 servings

Date: 29 Jul 98

Page 875

MUFFIN-TOPPED VENISON CASSEROLE

----CASSEROLE---1

lb

ground venison

3

oz

mushrooms, chopped

2

tablespoon

vegetable oil

1/2

cup

onion, chopped

1/2

cup

green onion, chopped

1

teaspoon

salt

1/4

teaspoon

pepper

8

oz

tomato sauce

2

tablespoon

lemon juice

1

cup

all-purpose flour

1 1/2

teaspoon

baking powder

1/4

teaspoon

salt

1

tablespoon

sugar

1/2

cup

----MUFFIN BATTER----

1 2

milk egg

tablespoon

oil or shortening (melted)

Preheat oven to 400-degrees. Drain mushrooms, reserve liquid. Combine mushrooms with oil, onion, green pepper, salt, pepper and saute over moderate heat approximately 5 minutes or until veggies are tender. Add venison and cook, stirring until meat loses its red color. Remove from heat. Add tomato sauce, lemon juice and mushroom liquid. Pour into a 2-quart, greased, casserole. Prepare muffin recipe and cover meat mixture with muffin To make muffins: Sift together flour, baking powder, salt and sugar--set aside. Combine milk, egg and oil. Beat at medium speed with an electric mixer until blended--approximately 30 seconds. Add flour mixture and beat just until moistened--DON'T overbeat! Pour batter over meat mixture. Bake in a preheated 400-degree oven for 25 minutes. You can make this, using ground beef too...still good. Ground venison, run twice through the grinder (and only AFTER freezing, never before), may be used in all the varied ways of using hamburger. This is easily the most versatile form in which to use venison, and one that disguises a variety of of shortcomings in the meat--from excessive age and lack of fat to an overly strong flavor. Grinding venison into hamburger is the ultimate tenderizer. Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

Page 876 MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Yield: 1 servings

MUSICON BRAISED SWEET & SOUR VENISON RIBS

4

lb

venison spareribs, cut in half cros; swise to make small ribs

1/2

cup

all purpose flour

2

tablespoon

oil

1/3

cup

apple cider vinegar

2

tablespoon

soy sauce

15

oz

can pinapple chunks

1/2

cup

liquid from pineapple

1

tablespoon

ground ginger

1/2

cup

sugar

1/4

cup

ketchup

2

tablespoon

cornstarch

Cut away as much of the venison fat from the ribs as possible. (Blanche's note: If you are using venison from wild whitetail deer, this step is crucial!) Combine flour and ginger, dredge ribs in mixture. Over high heat in large dutch oven, brown all sides of ribs. Remove ribs and set aside. Reduce heat to low. Add remaining ingredients except pineapple chunks. Add pineapple chunks just before turning off heat. Serve over rice. Serves 4 to 6. SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 4 servings

Page 877

MUSICON BRAISED SWEET AND SOUR VENISON RIBS

4

lb

venison spareribs, cut in half cros; swise to make small ribs

1/2

cup

all purpose flour

2

tablespoon

oil

1/3

cup

apple cider vinegar

2

tablespoon

soy sauce

15

oz

can pinapple chunks

1/2

cup

liquid from pineapple

1

tablespoon

ground ginger

1/2

cup

sugar

1/4

cup

ketchup

2

tablespoon

cornstarch

Cut away as much of the venison fat from the ribs as possible. (Blanche's note: If you are using venison from wild whitetail deer, this step is crucial!) Combine flour and ginger, dredge ribs in mixture. Over high heat in large dutch oven, brown all sides of ribs. Remove ribs and set aside. Reduce heat to low. Add remaining ingredients except pineapple chunks. Add pineapple chunks just before turning off heat. Serve over rice. Serves 4 to 6. SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 4 servings

Page 878

MUSK OX AND WILD BERRY CASSEROLE

1

kg

2

tablespoon

2

musk ox shoulder, cubed vegetable oil onions, diced

3

parsnips, roughly chopped

3

carrots, roughly chopped

12

small

1

shallots, peeled and left whole

1

bottle of red wine, such as

1

pelee island pinot noir

500

ml

1 3

reduced veal stock (demi-glace)

tablespoon

1

wild berries, such as blackberries, blueberries,

1

bilberries

1

salt and freshly ground

1

black pepper

You will need: Scales, cook's knife, chopping boards, measuring spoons, vegetable peeler, heavy-based high-sided frying pan or casserole, heat-proof spatula, perforated spoon, measuring jug Method 1. Season the meat well with salt and freshly ground black pepper. 2. Heat the oil in a heavy-based high-sided frying pan or casserole over medium heat. Add the meat and quickly sear on all sides. Remove the meat from the pan using a perforated spoon. 3. Add the onions and fry for a few minutes or until they begin to colour. 4. Return the meat to the pan and fry until browned. 5. Add the parsnips, carrots, shallots and fry for a minute or two. 6. Pour in the wine, cover and bring to the boil. Reduce the heat and simmer gently for about 45 minutes until tender. 7. Check the seasoning. Stir in the berries just before serving. Cooks Notes Musk ox is native to Canada. You can use buffalo or bison meat instead, available from specialist mail order butchers. Alternatively, use venison. http://www.uktvfood.co.uk :by Michael Allemeier

Page 879

Yield: 4 servings

MUSTARD FRIED CARIBOU

4

caribou steaks or

8

small chops

1

seasoned salt

1

pepper

2

tablespoon

dijon style mustard

1

teaspoon

horseradish

1

tablespoon

oil

Season steaks with your salt and pepper. Combine mustard and horseradish. Smear this mixture on each side of the steaks so that the steaks are fully coated on both sides. Pan fry in hot oil til browned- medium rare. Probe a steak with a fork and as soon as the juices run clear, steaks are done. Yield: 4 servings

MUSTARD FRIED VENISON

2

tablespoon

dijon style mustard

1

teaspoon

horseradish

1 3/8

cup

olive oil

I have 2 entire cookbooks devoted to the cooking of wild game (which yes, often requires different seasoning than beef or chicken requires to achieve a desirebale flavor). What sort of recipes did you have in mind? I thumb through my books and see what's there. Here's one that sounded interesting: serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper. Combine mustard and horseradish. Spread mixture on each side of steaks so that the steaks are fully covered on both sides. Fry in hot olive oil, being careful to avoid being splattered. Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer. A baked potatoe and a green, dinner salad rounds out a delicious meal. (From NAHC Wild Game Cookbook, 1992) For reprint requests and orders for additional books, write: NAHC Cookbnook Editor P.O. box 3401 Minneapolis, MN 55343 This book also has recipes for other big game such as elk, moose, caribou, mountain goat, and antelope; microwave cooking, waterfowl, bear, upland game birds, turkey, small game such as rabbit, squirrel, raccoon, muskrat, beaver, and many others. My other cookbook includes recipes for wild fish as well. From: Ferret #5 @15901 3

Date: 03-11-24

Page 880 From: Z Pegasus #2 @1219000 1

Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki Yield: 6 servings

MUSTARD-AND-HERB CRUSTED RACK OF VENISON

1

rack

3

pounds

1

with 8 ribs

1

cooking spray

3

tablespoon

dijon mustard

3

tablespoon

honey

2

teaspoon

minced fresh thyme

1

teaspoon

minced fresh rosemary

1/4

teaspoon

salt

1/4

teaspoon

2

pepper garlic cloves; crushed

1

cup

1

tablespoon

1

fresh breadcrumbs chopped fresh flat-leaf parsley

1

rosemary sprigs; optional

1

venison

1. Preheat oven to 400 oF. 2. Place venison, meat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap bones with foil. 3. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat thermometer registers 120 oF. 4. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145 oF (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if desired. Recipe by: Cooking Light Magazine, October 1997 From: Cheryl Gallion Gimenez 11:24 Am Yield: 8 servings

Date: Saturday, May 02, 1998

Page 881

MUTTON STEW By: Linda Begay - Navajo Helen Peacock - Eastern Shawnee 1

small

leg lamb

6

halved

potatoes

2

halved

medium onions

4-6

sliced-thick

carrots

1

cabbage

1

lg.

can stewed tomatoes

2

stalks

coarsely chopped celery

10

red

chili pods

1

tbs

cooking oil

3

c.

water

1/4

c.

barbeque sauce

1/2

lb.

round steak cut into small pieces

1

tsp.

garlic

salt sliced 7 times pepper

salt Cut meat off the leg of lamb. Crack the bones. Put the meat and bones together in a large with water to cover. Boil until tender. Add vegetables and cook 3/4 hour longer. Salt and pepper to taste. Rinse chili pods in cold water after removing stems and seeds. Tear pods into pieces and blend smooth in a blender with the water. Brown themeat in oil. Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat for 1 hour. Can be served as a soup.

Page 882

NAPOLIAS (CACTUS)

1

lb

pork

2

cloves

garlic, minced

2

cn (8 oz)

tomato sauce salt

1

lg

can stewed tomatoes

1

lb

green cactus, peeled & diced

1

cn (6 oz)

tomato paste

1

lg

3

c

pepper onion, diced cumin seasoning salt water

Cube the pork; fry in a skillet with onion and garlic. In a large Dutchoven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Heat for one hour. Serve with crusty bread.Cactus (fresh, small, thick pads): Remove spines with knife and peel or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints. Yield: 1 servings

Page 883

NATCHO BEAR CHUNKS

1

(4 to 6 lb.) bear roast

1

marinade:

2

cup

beef broth

1/2

teaspoon

salt

1/2

teaspoon

oregano

1

large

onion, sliced thin

1/2

teaspoon

basil

1

teaspoon

paprika

Place all ingredients in deep bowl to marinate. Turn roast at least twice to cover. Marinate overnight. Add all ingredients to crock pot or Dutch oven and cook on low setting 1 hour per pound or until tender. 4 lb Bear meat 2 Cloves garlic 1/2 Chunk of salt pork 1 c Black coffee Celery salt Onions Rub meat with plenty of salt (celery salt is preferable) and black pepper. Place in kettle with plenty of water and salt pork, garlic and black coffee. Boil until tender. Remove to roaster, add more salt and pepper and cover with plenty of sliced onions. Roast in 350 degree oven until brown. Use liquid boiled in for basting and making gravy. For those who do not desired the "wild taste" in bear meat, boil for about 10 minutes in soda water - 1 tablespoon soda to 2 quarts of water - drain and the meat is ready for cooking or preserving. From: Dave Drum Yield: 4 servings

Date: 15 Feb 99

Page 884

NATIVE AMER CHEROKEE SUCCOTASH-CORN

2

lbs.

fresh or dry lima beans*(small ones; are best)

3

cups

fresh corn cut from cob

4-6

wild

onions*(pearl onions may be substit; uted) salt to taste pepper to taste*(not in original re; cipe but good)

2

tblspsns

melted bacon fat*

2

pieces

smoked ham hock**

3

qts

water

*(originally rendered bear fat**(originally smoked bear meat)

Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a handful of this and a small pinch of that. Enjoy!

NATIVE AMER CORN SOUP-SALT POR By: - Pauline Seneca, Cayuga, Iroquois Cookbook 1

qt.

dried indian corn

6

slices

salt pork

4

qts.

water

1

tsp.

salt

4

pork

hocks dash of pepper

Wash, then soak corn for 2 hours. Add 1 quart of corn to 4 quarts of water. Cook on medium heat for 1 hour. Add pork hocks, salt and pepper, and salt pork. Cook for 2 more hours,

Page 885

NATIVE AMER NAVAJO LAMB/BEAN/BEER/VEGGIE STEW-COORS CB By: From Coors via Nanette Blanchard 1 16

oz

can navy beans, drained

1 16

oz

can garbanzo beans, drained

1

lb

boneless lamb, cut into 3/4-inch cu; bes

1

bottle

beer

1

c

chicken broth

1/2

c

chopped onion

1

clove

garlic, minced

1/2

tsp

salt

1/8

tsp

pepper

3

medium

potatoes or turnips, peeled and cub; es (3 c)

18

oz

can whole kernel corn, drained

2

tbs

snipped parsley

In a Dutch oven, combine drained beans, lamb, beer, broth, onion, garlic, salt and pepper. Bring to a boil, cover and simmer 45 minutes until lamp is nearly tender. Add potatoes or turnips and drained corn and simmer 15 minutes more until vegetables and meat are done. Stir in parsley and season to taste Yield: 8 servings.

Page 886

NATIVE AMER PHESANT OR GAME HEN, By: EEPEE RES-WINNIPEG-RR 2-2 1/2

lb

1 1

hen pheasant, cleaned onion, quartered

bay

6

leaf peppercorns

1

small

carrot, sliced

1

stalk

celery, sliced

1

tsp

salt

4

tbsp

butter

1/4

tsp

rosemary, dried and crumbled

1/4

cup

chopped mushrooms

2

tbsp

flour

2

tbsp

black walnut meats, finely chopped

pinch

powdered thyme

This recipe is adapted from the exceptionally good, controlled-circulation Recipes Only Magazine. The original dish was created by Mary Richard for use in her Teepee Restaurant, in Winnipeg. I found some of the ingredients hard to locate in a hurry and used what I had available with good results. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or walnuts for the black walnuts. PROCEDURE (BIRDS) (1) Split pheasant down the breastbone (or have your butcher do this). (2) Rinse the halves, place in a deep pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt and peppercorns. (3) Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender. Remove foam and scum as it forms. Remove bird(s) from broth, reserving the broth. (4) Using a heavy skillet, saut' the halves in 2 Tbsp of the butter until golden. (5) Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan. Sprinkle with thyme and rosemary. (6) Bake, lightly covered with foil, for 30-40 minutes at 350 deg. F. PROCEDURE (GRAVY) (1) While the birds are in the oven, strain the broth and boil rapidly down to 2 cups (2) Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mush-

Page 887 rooms and keep them warm. (3) Melt the remaining 2 Tbsp of butter in the skillet. Add the flour, stirring up the browning from the pan. (4) Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. (5) Add mushrooms and continue cooking approximately 1-2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. NOTES When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm platter (or leaving them in the casserole), pour the gravy over the pheasant. Garnish with the chopped nutmeats and serve. This dish is particularly good with wild rice. RATING Difficulty: easy once you have the all the ingredients ready. Time: 40 minutes preparation, 80 minutes cooking. Precision: measure the spices. Bill Silvert ([email protected]) and Michelle Manes ([email protected]) both give high marks to the Indian Pudding at Boston's Durgin Park restaurant. Let me offer a dissenting opinion: theirs is the worst Indian Pudding I have ever had. I won't say it's bad, but I have had much better at another restaurant (whose identity is a closely-held secret) and at my dinner table. Please keep this preamble in mind when reviewing 'my' recipe. (You may want to wait until the weather's colder before running your oven for 5-7 hours and did you know that you can bake all sorts of things in a 250F oven, e.g. potatoes and squash?) Yield: serves 2)

Page 888

NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS

4

slices

bacon, halved

1 1/2

lb

elk or beef chuck steak, trimmed an; d cubes

1

qt

water plus 1/2 cup

1 1/4

cup

chopped onions

2

bay

leaves

1

teaspoon

3

salt potatoes, peeled and diced

2

carrots, peeled and diced

1

lg

turnip, diced

1/4

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

whole wheat flour

1 3/4

teaspoon

acorn dumplings

1

baking powder egg, beaten

2

tablespoon

milk

2

tablespoon

vegetable oil

In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. Yield: 6 servings

Page 889

NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS

4

slices

bacon, halved

1 1/2

pound

elk or beef chuck steak, trimmed an; d cubed

1

quart

water plus

1/2

cup

water

1 1/4

cup

chopped onions

2

bay

leaves

1

teaspoon

3

salt potatoes, peeled and diced

2

carrots, peeled and diced

1

large

turnip, diced

1/4

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

whole wheat flour

1 3/4

teaspoon

***acorn dumplings***

1

baking powder egg, beaten

2

tablespoons

milk

2

tablespoons

vegetable oil

In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes

longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. Yield: makes: 6

Page 890

NATIVE AMERICAN FIREWATER CHILI By: Shari Saslaw from Cary, NC, for the FoodTV.com Manly Ma 2

pounds

chuck steak or buffalo meat, cut in; to small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

1 1/2

cups

water

1

cup

of gin

1

can

poblano chiles in adobo sauce

3

fresh

jalopenos

1

tablespoon

ground black pepper

seasonings:

firewater:**

**(can be purred in a blender or added straight to the pot if you chop the jalapeno and poblano chiles) Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened a few minutes. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Page 891

NATIVE AMERICAN RABBIT DELIGHT

1

young rabbit

1

tablespoon

1

cup

1

fat, broth or water with chicken bouillon cube

1/4

cup

lemon juice

3/4

cup

orange juice

1/2

cup

mushrooms, chopped,

1

tablespoon

parsley, chopped,

1

pinch

ginger

1/2

teaspoon

salt

1/4

teaspoon

2

pepper green peppers, chopped.

Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth and other ingredients, season with salt, pepper and ginger. Cover and cook slowly until tender. from "Native Indian wild game, fish & wild foods cookbook" Yield: 1 servings

NATIVE AMERICAN RABBIT HOT POT CASSEROLE

1

rabbit, dressed

4

carrots, peeled and sliced

4

potatoes, peeled and sliced

1

pk

onion soup mix

2 1/2

c

hot water

Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a saucepan. Cover with water and bring to a boil. Remove rabbit from the saucepan and place in a greased casserole dish. Cover rabbit with the carrots and potatoes. Mix soup with the hot water and pour over vegetables. Cover and bake at 350 F for 2 hours.

Page 892

NATIVE AMERICAN RABBIT HOT POT CASSEROLE

1

rabbit, dressed

4

carrots, peeled and sliced

4

potatoes, peeled and sliced

1

pkg

onion soup mix

2 1/2

cup

hot water

Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a saucepan. Cover with water and bring to a boil. Remove rabbit from the saucepan and place in a greased casserole dish. Cover rabbit with the carrots and potatoes. Mix soup with the hot water and pour over vegetables. Cover and bake at 350 F for 2 hours. from "Native Indian wild game, fish & wild foods cookbook" Yield: 1 servings

Page 893

NATIVE BLUE CRAB CAKES W/ CHIMICHURI SAUCE

1/2

cup

sunflower seed oil

1/2

cup

onion; finely chopped

1/2

cup

parsley; finely chopped

1/4

cup

cornmeal; yellow, fine grind

6

cup

crabmeat; flaked (see note)

1/4

cup

lemon juice

1/2

teaspoon

sea salt

1/2

teaspoon

paprika

1/4

teaspoon

white pepper

1/4

cup

dill weed; finely chopped

1

cup

celery; finely diced

1/2

cup

1 1/4

cup

1

scallion or wild onion . finely diced (use both

1 1/2

red bell pepper; roasted & . finely chopped

. white & green parts) cup

6

chicken stock eggs; well beaten

1

cup

corn oil (for frying)

1

cup

cornmeal

1/2

cup

cilantro; minced

1/2

cup

parsley; minced

1/2

cup

onion; finely minced

1/2

cup

garlic; roasted & minced

1 1/2

teaspoon

oregano; finely minced

1

teaspoon

cayenne pepper

1/2

teaspoon

black peppercorn; cracked

1/2

teaspoon

salt

1/4

cup

balsamic vinegar

1/4

cup

red wine vinegar

1/2

cup

olive oil (or more to taste)

----CHIMICHURI SAUCE----

Note: If desired, crayfish, clams, lobsters or oysters may be substituted. Heat the sunflower seed or peanut oil in a medium cast-iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool. In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours. Heat the corn oil in a large skillet over medium-high heat until hot. Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both

Page 894 sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below. Makes 16 cakes To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa-like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery-spicy! Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 servings

NATIVE ROASTED PORK

3

pounds

of pork loin

4

garlic

cloves, cut in half

1

large

onion, sliced

2

tablespoons

butter (or low-fat substitute)

1

tablespoon

dry mustard

1/2

teaspoon

marjoram/oregano

1

cup

water or chicken broth salt and pepper to taste

Preheat the oven to 350 degrees. Use a sharp, pointed knife to make eight jabs in the roast, somewhat evenly spaced, to insert the garlic. Put the water or broth in the bottom of a shallow roasting pan, then the sliced onion, with the roast on top of the onion. Season the with salt and pepper (fresh ground if possible). Mix the butter and mustard together, brush the roast with the mixture and sprinkle with marjoram/oregano. Bake uncovered for 1 hour. Check and baste roast. This is the time to add any extras like potatoes, carrots or more onions. Continue roasting for about 1 1/2 hours more, checking and basting every so often. If the broth or water evaporates, add a little more. When done, put roast on a serving plate and add a little flour to the pan juices to make a light gravy

Page 895

NATIVEWAY APACHE ACORN STEW

3

lb

1 1 3/4

round steak, cut into bite size pieces sweet acorns (enough to make

cup

1

acorn flour) salt

Cook beef (elk or deer meat) in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Classification: traditional Nation/Tribe: Apache From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 896

NATIVEWAY BEANS WITH SEEDS, NUTS, WILD RICE, AND MEAT

1

lb

1

mixed beans (any native beans you like)

1

salt to taste

1

crushed hot pepper

1

handful uncooked pumpkin

1

seeds

1

handful uncooked sunflower

1

seeds

1

handful uncooked wild rice

1

tomatoes

3

scallions (green onions),

1

diced

2

cloves garlic, crushed.

1

venison, buffalo, beef or

1

poultry

1

water to cover

Soak overnight. Wash once. Put more water in (twice as much as beans). Add salt and hot pepper. Start cooking over medium heat-(I use a cast iron pot). Add nut meats and tomato if you like. If you're vegetarian stop here. If not, add as much as you like of any browned meat. Cook till beans are soft, add green onions, 2 crushed garlic cloves, and cook 10 minutes more. Contributor's Note: This recipe uses the basic NA premise that we eat what ever the heck we can find. Classification: Contemporary Nation/Tribe: unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 897

NATIVEWAY BEAR (YO-NA)

1

bear meat

Cut the meat in strips and dry before the fire. Hang these strips across the rafters of the cabin on a basswood strip to keep dry all winter. It is best to cover the dried meat with a cloth if you have one. When you get ready to eat the bear meat, take it off the stick, beat it in the corn beather until it is like cornmeal. Put this in a pot of plain water and boil until the soup tastes good. Eat this with mush if you want it to taste the best. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 898

NATIVEWAY BLACK VENISON SOUP

1/2

cup

1

lb

1 1

corn oil chorizo sausage, chopped into bite size pieces

lb

1

venison back roast, chopped into bite size pieces

1

teaspoon

2

medium

4

salt, divided onions, chopped cloves garlic, roasted and

1

chopped

1

tablespoon

celery seeds

6

cup

water

2

cup

black turtle beans, cooked

2

cup

tomatoes, cooked and

1

chopped

2

bay leaves

1

any of the following or

1

combination of the

1 1

following: small

1 2

medium

1 1

negro, anco, or pasilla pepper, roasted and chopped poblano or mulato peppers, roasted and chopped

small

1

jalapeno pepper, roasted and chopped

2

tablespoon

ground cumin

1

tablespoon

chili powder, roasted

1/2

tablespoon

freshly ground pepper

2

tablespoon

epazote or oregano, chopped

Heat the oil in a large skillet over medium-high heat. Add teh chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet and add the venison bits, stirring and cook ing quickly. Add half of the salt to the cooking meat, stirl well, and spoon to one side. Add the onions, garlic, and celery seeds. Cook thoroughly, stirring well. Cover and set aside. In a deep soup or stock pot, place the water, beans, tomatoes, and bay leav es. Cook over medium heat covered, moderating it to a slow, bubbling boil for about 20 minutes. Stir occasionally. Add the hot meat mixture to teh vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Notes: This soup is better if its made the night or morning before and allowed to set so the flavors mingle. Serve this with cold sour cream, hot sauce, salsas, breads, diced bell peppers, red onion, and celery, and whole fresh cranberries. This dish is very spicy. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3

Page 899 Classification: Contemporary Nation/Tribe: Deleware From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY CORN, FRIED

12 1/4

ears fresh corn cup

1

lard or bacon grease salt and pepper to tatse

Cut the corn off the ears, scraping the cob to get all the milk and kernel. Put in a frying pan over medium heat w/ melted grease or lard. I always use a spatula to turn the corn every 5 minutes or so until some of the corn sta rts to brown. Turn down heat and cover, stirring regularly to make sur the corn doesn't scorch. Add salt and pepper to taste. Classification: Unknown Nation/Tribe: Unknown (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY DEERHORN MUSHROOMS

1

deerhorn mushrooms

Pick this kind of mushroom, wash, tear apart, and parboil until tender. Fry this in a little grease and eat as a vegetable. Classification: Traditional Nation/Tribe: Cherokee Warning: These recipes are written in their original text. However, it is highly recommended you use commercially grown food-safe mushrooms in place of the traditional mushrooms called for in these recipes. Mushroom identification is tricky and best left to experts. From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 900

NATIVEWAY FRIED HOMINY

6

strips bacon cut into

1

pieces

1/8

teaspoon

pepper

1/2

teaspoon

salt

2

lb

drained hominy

2

scallions (green onions)

1

sliced thin, including tops

Fry the bacon in a large, heavy skillet until brown and crisp. Stir in hominy and salt. Keep stirring for 5 minutes. Add pepper and scallions, stirring constantly for another 5 minutes. Classification: Contemporary Nation/Tribe: unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY GROUNDHOG (O-GA-NA) RECIPE 1

1

groundhog

1

cornmeal

Catch groundhog, skin, parboil and make a stew. Stew may be thickened with meal. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 901

NATIVEWAY GROUNDHOG (O-GA-NA) RECIPE 2

1

groundhog

1

salt

1

red chile pepper

1

balck pepper

Clean a nice fat groundhog and parboil until tender. Remove from the pot, sprinkle with salt and both red and black pepper, then bake before the fire or in the oven until brown. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY LEATHER BRITCHES

1

lb

fresh green beans, washed

2

quart

water

1/4

lb

salt pork, diced

2

teaspoon

salt

1/8

teaspoon

fresh ground pepper

1

heavy thread

1

darning needle

Snap the ends off the beans and string on heavy thread with needle. Hang in a sunny place to dry for two months. To cook: Soak beans for 1 hour in the two quarts of water. Add the salt pork, salt and pepper. Bring to a boil. Reduce heat and simmer very slowly, stirring occasionally, for 3 hours. Add additional water if necessary. Serve hot with lots of broth as a vegetable. Corn pone is the perfect accompaniment and is good for sopping up the potlikker Classification: Traditional / Contemporary Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 902

NATIVEWAY MEAT SKIN SOUP

1

info file

Boil meat skins of any kind until they are done, bake or roast until they are brown. Put in water with a little salt and boil until you get a good flavor. Thicken with a little cornmeal, cook until cornmeal is done. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 903

NATIVEWAY SAVORY VENISON STEW

1/2

cup

1 1/2

lb

1

corn oil trimmed venison, cubed into bite-sized pieces

1

medium

onion, coarsely chopped

3

large

cloves garlic, finely diced

8

small

3

red potatoes, quartered celery stalks, diced

3

carrots, cut into 1/2 inch

1

rounds

2 1

bay leaves cup

1

wild mushrooms, cut into bite-sized pieces

1/4

teaspoon

dried, finely crumbled sage

1/4

teaspoon

dried parsely, chopped

1/4

teaspoon

1 1/4

teaspoon

1 2

any hot sauce (such as tobasco)

cup

1 8

coarse salt ground pepper to taste

water, vegetable, or meat stock

oz

1

jar, prepared salsa, mild or according to taste

In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream. Classification: Contemporary Nation/Tribe: Northeast Woodland From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 904

NATIVEWAY TAOS [BEAVER TAIL] ROAST

1

or 2 beaver tails

1

salt and pepper to taste

Broil tails over hot fire or under broiler until rough hide peels off easily. Roast tail meat in moderate oven until fork tender. Great served with refried beans or garbanzo soup. Classification: Traditional Nation/Tribe: Ottawa (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY VENISON AND WILD RICE STEW

3 1/2

lb

1

shoulder of venison, cut into 2 cubes

2

teaspoon

salt

1/8

teaspoon

freshly ground pepper

2

quart

2 1 1 1/2

water yellow onions, peeled and quartered

cup

1

wild rice, washed in cold water

Place the venison, water, and onions in a large, heavy kettle and simmer uncovered for 3 hours or until venison is tender. Mix in the salt, pepper, and wild rice. Cover and simmer for 20 minutes more. Stir, then simmer uncovered for an additional 20 minutes more, or until rice is tender and most of the liquid is absorbed. Classification: Traditional Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 905

NATIVEWAY VENISON ROAST IN COLA

1

venison roast

1

coca cola

Put a venison roast in a slow cooker. Add just enough coca cola to cover and cook until the roast is done. Sounds strange but is actually very good. Recipe was given to me by a friend and had to try it out, tasted pretty good. Classification: Contemporary Nation/Tribe: Ojibwa (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY VENISON STEAK WITH WILD MUSHROOMS

1/2

cup

1

peanut oil clove garlic, diced

1/4

cup

1/4

teaspoon

8

red wine vinegar pepper tender venison steaks

In a medium fry pan over medium heat, quickly saute the garlic in the hot oil for about 3 minutes. Add all the remaining ingredients except the steaks. Brush the warmed "dressing" over the venison steaks, covering both sides, and immediately place steaks on a hot grill about 6 inches abov e the glowing charcoal. Sear quickly on one side for 5 mintues, then flip steak over and gril 4 to 8 mintues on the other side. Remove grilled steaks to a broad platter and keep warm until ready to serve. Note: This recipe is good served with Mushroom Topping. Classification: Contemporary Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 906

NATIVEWAY VENISON WILD RICE CASSEROLE

1

cup

wild rice

2

cup

water

1

can

4 1

cream of mushroom soup venison chops or steaks

small

12

onion strips bacon

In a small roasting pan mix 1 cup of wild rice with 2 cups of water and 1 small can of cream of mushroom soup. On top of mixture place about 3 to 5 venison chops or steaks. Place 1 small onion (sliced) in pan and three stri ps of bacon over venison. Cook in oven at 350 until rice and venison is done. About 45 minutes. Eat and enjoy! Classification: Contemporary Nation/Tribe: Ojibwa (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY WARM PUP'S ROAST RACK OF VENISON

1

rack of venison

1

salt

1

pepper

1

bacon

1

honey and mustard or

1

maple syrup or

1

parsley, sage, rosemary and

1

thyme

1

wild rice

A good recipe for a rack of Venison is to season the roast to taste with salt and pepper, cover with bacon or use another larding technique, and glaze the roast with either: a) honey and mustard (I like coarse ground the best), or b) real maple syrup (a traditional Odawa treat), or c) season (rub) with parsley, sage, rosemary and thyme. Serve with wild rice!!! Yum Yum! Classification: Contemporary Nation/Tribe: Ottawa (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites

Page 907 and the Native American Ring" Yield: 4 servings

NAVAJO GREEN CHILI

3

lb

pork shoulder trimmed of fat, and; cut into 1/4 cubes

3

tablespoon

bacon grease

1/3

cup

flour

3

medium

4

onions; coarsely chopped garlic cloves (or more) minced

32

oz

canned whole green chilis cut into; 1/4 bits

2

cup

stewed tomatoes

6

oz

canned tomato paste

3

cup

water

2 1/2

teaspoon

salt

1/2

teaspoon

dried, ground mexican oregan

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more. Yield: 6 servings

Page 908

NAVAJO GREEN CHILI

3

lb

pork shoulder, trimmed of f

3

tablespoon

bacon grease

1/3

cup

flour

3

medium onions chopped

4

or 6 cloves of garlic, minc

2 2

16 oz. cans of whole green cup

1

stewed tomatos 6oz. can tomato paste

3

cup

water

2 1/2

teaspoon

salt

1/2

teaspoon

dried, ground mexican orega

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *Source: Mary R. Neh, Economist, Navajo Cultural Center Yield: 6 servings

Page 909

NAVAJO LAMB STEW

1

medium

1

lb

1

onion, peeled lamb chunks oil

1

water to cover

2

tablespoon

mild red chile powder

4

cup

cooked pinto beans

2

tablespoon

masa or flour

2

tablespoon

1

tomato ketchup mexican oregano

1

garlic powder

1

salt and black pepper

Chop onion. Saute onion and lamb in a little oil. Add water to cover and bring to a boil. Simmer several hours until the lamb is very tender. Stir the masa or flour into the beans and add the beans to the lamb. Squirt a couple of tablespoons of catsup into the stew and season with the oregano, garlic, salt and pepper to taste. This is a hearty stew that is very filling on cold nights. From: [email protected] (Mary Filmore) Yield: 4 servings

NAVAJO MUTTON STEW By: http://www.fooddownunder.com 1

pound

lean mutton

2

pcs

medium onions halved salt pepper coarsely chopped celery

3

pcs

large potatoes cubed

6

pcs

thickly-sliced carrots

1

pc

cabbage sliced finely pinch of oregano or italian spices l pc large can of stewed tomatoes red wine and/or beef stock

Flavor the meat with spices and slow cook in liquid stock for about 4 hours. Add vegetables and more liquid and cook up to another 4 hours.

Page 910

NAVAJO STEW - THE INTERMEDIATE EATER

2

lb

2

tablespoon

2

beef chunks cooking oil onions; sliced

4

cloves garlic

1

cup

celery

1/2

cup

tomatoes

1

teaspoon

salt

1/2

teaspoon

freshly ground pepper

1/2

teaspoon

thyme

1

cup

frozen peas

12

small

carrots

1

can

6

tiny onions; (one pound) potatoes; peeled and

1

quartered

1

cup

red wine

1/2

cup

flour

1/2

teaspoon

kitchen bouquet

Brown the beef chunks in the hot oil. Then add the sliced onions, garlic, celery, tomatoes (which have first been put through a blender), thyme, salt, pepper, wine and 1 1/2 cups water. Bring to boil, lower heat, cover and simmer the pot two hours. Add to the pot the potatoes and carrots and simmer, covered, another 45 minutes. Drain the baby onions, saving the liquid. Add them and the peas to the pot. Mix the flour with 3/4 cup of the liquid from the canned onions. When smooth stir into the pot along with the Kitchen Bouquet. Let the stew thicken for another 5 minutes, then dish into large bowls. Recipe by: The Intermediate Eater From: "Greg Hastings"
Page 911

NAVAJO TACO

2 1/3

cup

pinto beans

1

lb

ground beef

3

tablespoon

chili powder

1

tablespoon

cumin

1

dash

salt

2

cup

chopped onion

6

oz

can tomato puree

1

fry bread (recipe to

1

follow)

1

shredded cheese,

1

shredded lettuce,

1

chopped tomatoes and

1

salsa if desired.

Soak the pinto beans in warm water, overnight. Place the soaked beans in enough fresh water to keep the beans covered, and simmer until tender. Saute and simmer beef over medium heat. Drain any excess fat. In a bowl, mix the chili powder, cumin and salt. Add them to the skillet, along with the cooked beans, onions and puree. If you prefer a thinner sauce, add some water. Bring mixture to a boil, reduce the heat and simmer for 30 min. Spoon the beef mixture on to the fry bread. Top with cheese, lettuce, tomatoes and salsa. It's from the Navajo Cafe in Navajo, AZ From: Bobbie Kopf

Date: 12-16-95

Recipes Yield: 1 servings

NAVAJO TACO A

6

rounds

of navajo fry bread

1 1/2

lb.

ground buffalo, beef, pork, or veni; son

1/2

lb.

sharp cheddar cheese(grated/shredde; d)

3

ripe

med. tomatoes

1

can

green chilies (diced)

1

c.

onions (chopped)

1

head

lettuce (shredded)

corn oil for browning

Brown meat in oil. Divide among the 6 fry bread rounds. Sprinkle with cheese lettuce, tomatoes, chilies and onion.

Page 912

NAVAJO TACOS

4

single

1

new mexican chile; dried red; small onion; chopped

2

tablespoon

vegetable oil

3/4

lb

beef; ground

3

cup

pinto beans; cooked

8

indian fry bread

1

cheddar cheese; grated;

1

lettuce; shredded;

1

tomatoe; chopped;

Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat. To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve. Yield: 8 Heat Scale:4 Yield: 8 servings

Page 913

NERO WOLFE'S ROAST QUAIL VERONIQUE

6

quail, dressed

1

salt

1

pepper, freshly ground

1 1/2

cup

wild rice, cooked

1/2

cup

butter, melted

2/3

cup

dry white wine

1/2

cup

veal bouillon

1/2

cup

12 1/2

peeled green seedless grapes slices fritz's bread (good homemade; will do)

lb

boiled georgia ham

1>. Preheat oven to 450 deg.F. 2>. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord. Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 deg.F: lower the heat to 325 deg.F and roast for 20 minutes more, basting with additional butter. When done, remove from the pan and keep warm on a platter. 3>. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings. 4>. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham. Place the quail on top and spoon some of the sauce over them. Serve the rest of the sauce in sauceboat. Yield: 6 servings

NEW ENGLAND STUFFING

1

giblets

2

stalks celery, chopped

1/2

cup

diced cooked potato

1

teaspoon

sage

1

egg, slightly beaten

1

large

onion, finely chopped

1/2

cup

diced salt pork

2

cup

1

cracker crumbs salt and pepper

Cook giblets in water to cover until tender. Chop. Combine with onion, celery, potato, egg, salt pork, crumbs, and sage. Season to taste. Moisten with broth in which the giblets were cooked. The mixture should be soft enough to drop from a spoon. Arrange around duck after it has been placed in baking pan. Florence Taft Eaton, Concord, MA. Yield: 1 servings

Page 914

NEW MEXICAN PIZZA

1

lb

lean ground beef

2

cloves

garlic, minced or pressed

1

large

green or red bell pepper, seeded an; d diced

1/2

cup

chopped parsley

3

tbsp

tomato paste

2

large

tomatoes, chopped

1/2

to

1 tbsp jalapeno pepper, chopped

1

tsp

chili powder

1

tsp

ground cumin

1

tsp

dried oregano leaves

1/2

tsp

ground cinnamon

4

wheat

tortillas, 8 inch diameter

2

cups

monterey jack or cheddar, shredded

salt and pepper to taste

chopped fresh tomatoes shredded fresh iceberg lettuce In heavy skillet, brown the beef with the garlic and green pepper over medium-high heat until meat is no longer pink, about 5 minutes. Drain and discard fat. Add the parsley, tomato paste, tomatoes, jalapeno pepper, chili powder, cumin, oregano, cinnamon and salt and pepper to taste. Place tortillas on a cookie sheet. broil 6 inches from heat for 30 seconds on each side. Top each with 1/2 cup of the ground beef mixture. Spread to within 1/2 inch of the edges of the tortilla. Top each with the shredded cheese and return to broiler. Broil, 6 inches from heat until cheese is melted. Top each with chopped tomatoes and shredded lettuce.

Page 915

NEW MEXICO BAKED STUFFED ELK HEART

1

elk heart

1/2

lb

beef or pork sausage

1

single

herb mix

1

cup

milk

2

cup

bread crumbs

2

tablespoon

margarine

Clean heart. Cut open, stuff with sausage and herb mix. Tie closed, place in pot. Cover with water. Boil for 5 minutes; simmer 1 to 2 hours. Remove and wet with milk. Roll in bread crumbs, and dot with margarine; repeat to thicken. Roast at 350 to 375 degrees for 30 minutes. Baste with herb butter. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sun, 29 Dec 2002 03:59:49 ~0500 Yield: 2 servings

Page 916

NEW MEXICO CHILI ALA KATHY PITTS

10

roast chiles

3

roasted green bell peppers

5 3

roasted tomatoes lb

1

lean boneless pork or lamb seasoned flour

1

hot lard

2

chopped onions

2

centiliter

1

garlic flour to make a roux

1

chicken broth

1

cumin

1

mexican oregano

I don't have a real recipe for New Mexico-style chile, although I do make it occasionally when I manage to drag home more fresh Anaheim or Poblano chiles than I can dispose of otherwise. (Kroger's sometimes has BIG bags of them for 99 cents a bag ;-) What I do is first roast the chiles (either in the broiler or -better -- over charcoal). The number of chiles I use depends on the size/heat of the chiles, and can range from 2-3 to 10 or more. If the chiles are really hot (it happens sometimes, even with Anaheims), I'll also add 3-4 roasted green bell peppers to give the dish the required pepper taste without rendering it inedible by anyone without an asbestos esophagus. After the chiles have cooled a bit, I peel and seed them, and cut them into coarse dice. I sometimes (not always) will also roast/peel 5-6 tomatoes to place in the chiles, but tomatoes are optional in this dish, and I usually don't use 'em. Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes used, but isn't as good in this dish, IMHO, and I would imagine lamb would be very good here indeed). Coat the meat in seasoned flour, and brown it in hot lard. Remove from the pan and set aside. Toss a couple of chopped onions into the pot, along with a clove or two of garlic. When the onions are golden, I add enough flour to make a roux, and cook until the roux is light brown. I then add chicken broth to make a fairly thin gravy, the pork, chiles, tomatoes (if used), and season the dish with cumin and Mexican oregano. Simmer for a couple of hours, until the pork is tender and the flavors have blended. The end dish should have a pronounced green chile/pepper flavor and be the consistancy of a thick stew. It's very good by itself, or as a filling for burritos/soft tacos, and is wonderful reheated the next morning and served as a side dish with scrambled eggs for breakfast. Wes, for some bizarre reason, likes it over rice...

Page 917

Sorry for the inexact recipe/directions. I learned to make this dish from an ex-neighbor who was or mixed Hispanic/Native American ancestry, and never QUITE got around to rendering her directions into a real recipe. (She served the dish with fry bread, and a pot of white beans on the side -- have no idea whether this was traditional or simply the way she liked it.) Kathy in Bryan, TX from Kathy Pitts Yield: 1 batch

NEW MEXICO PUMPKIN CANDY (TRUDE DUCKWORTH)

1

quart

1

cup

1

pumpkin cubes brown sugar granulated sugar *

Put pumpkin in a pan and cover wtih water. Bring to a boil and cook 15-20 mins. Drain, RESERVING LIQUID. There should be about 1 1/2 c liquid. Mix liquid with brown sugar, pour over pumpkin, and boil 15 mins. LET PUMPKIN PIECES STAND IN SYRUP OVERNIGHT. Next day boil the pumpkin in syrup for 5 mins. Take pumpkin pieces from the syrup and set on wax paper lined tray in the sun to dry. (If your climate isn't as dry as the southwest, you might try putting the candy on foil instead of wax paper nad putting the candy in the oven on warm - the lowest possible setting - overnight.) After about 10 hrs, roll pieces in granulated sugar. * The coarse sugar that is purchased in Mexico is better than U.S. superfine. Turbinato sugar or raw sugar will give you the effect of Mexican sugar. American Indian Food and Lore by Carolyn Niethammer Yield: 1 servings

Page 918

NEW TEXAS VENISON-BLACK BEAN CHILI

4

tablespoon

1

lb

1

olive oil venison leg, well-trimmed of fat and finely chopped

6

garlic cloves, finely

1

chopped

1

onion, chopped

1

jalapeno, seeded and

1 4

chopped tablespoon

2 4

ancho puree chipotles in adobo, chopped

medium

1

tomatoes, blanched, peeled, seeded and diced

2

teaspoon

1

quart

1

ground cumin chicken or vegetable stock (or more as needed)

12

oz

1

cup

1

bottle dark beer black beans, soaked overnight and drained

1

teaspoon

epazote

2

tablespoon

masa harina

1

tablespoon

chopped fresh cilantro

1

salt and freshly ground

1

pepper to taste

Here's one from Stephen Pyles' New Tastes from Texas Cookbook (Clarkson Potter/Publishers, 1998). He does say, "We have a saying in Texas: If you have beans about Texas, you know Texas chili has no beans. But this is, after all, _New Tastes from Texas_...." He serves it with goat cheese crema and a Southern salsa, called "slang jang." Hope this exotic enough for you. Heat the oil in a heavy stockpot or casserole until lightly smoking. Add the venison, garlic, onion, and jalapeno; cook over medium heat until the meat has browned, about 15 minutes. Add the ancho puree, chipotles, tomatoes, and cumin; cook for 10 minutes longer. Add the stock and beer; bring to a boil. Add the black beans and epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat beans are perfectly tender, stirring occasionally. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered. Whisk in the masa harina and cilantro. Season with salt and pepper to taste and garnish with Goat Cheese Creme and Slang Jang. (email/posted) Paul Frohlich, President Yum™ Corporation [email protected]. From: [email protected] (Yum Sf) Yield: 4 servings

Page 919

NEW VENISON JERKY PROCEDURE

1

info file

Home-prepared venison jerky was recently identified as the cause of a foodborne illness outbreak in Oregon. The small electric dehydrator that was used hadn't reached a high enough temperature to kill the harmful bacteria E. coil O157:H7 bacteria can grow in the intestines of deer and contaminate meat during handling. To kill these bacteria, jerky must be heated to 160øF. while it is still moist. Because most home dehydrators aren't designed to reach this temperature, the jerky must be heated in another way to guarantee safety. This can be done by precooking Precooking in marinade shortens the drying time and makes a more tender jerky. Although the color and texture will be different from conventional jerky, precooked jerky is still tasty. Note: Research is needed to identify other safe jerky-making procedures. To date, there is no safe procedure for the dry cure method To precook venison jerky 1. Freeze game meat before preparing so that it will be easier to dice. 2. Cut partially thawed meat into long slices that are no more than % inch thick For tender jerky, cut at a right angle to long muscles ("across the grain"). Remove all the fat possible to prevent off-flavor 3. prepare 1-2 cups of marinade of your choice in a large sauce pan. 4. Bring the marinade to a full rolling boil over medium heal Add a few meat strips, making sure that they are covered by marinade. Re-heat to a full boil. 5. Remove the pan from the range. Using tongs, immediately remove meat from the hot marinade to prevent over-cooking. Repeat steps 4 and 5 until all meat has been precooked. Add more marinade if needed. 6. Place precooked strips in single non-overlapping layers on drying racks. I just couldn't figure out how to condense it and not miss anything that might end up being important. And Jerky guys don't panic or freak or anything. OK? We did try the methode out with beef and it turned out really good. It surprised me. I thought that it would not have the flavor of an overnight soak but the cooking seemed to get the flavor into the meat real well.

Page 920 Vicky From: Vicky Shaw Yield: 4 servings

NEWFOUNDLAND BAKED MOOSE STEAK

1

moose steak

1/4

cup

+ 2 tbsp. flour

1/4

cup

melted margarine

1/4

cup

honey

1/2

teaspoon

salt

1/4

teaspoon

1

pepper dairy sour cream

Heat fry pan and melt 1/4 cup of margarine. Dredge the moose steak with 1/4 cup of flour Brown moose meat on both sides in hot butter. Place the moose steak in a roasting pan. Mix together 1/4 cup of honey, 1/2 tsp. salt, and 1/4 tsp. pepper. Pour the mixture over the top of the moose steak Roast covered in a 300F degree oven until tender, about 2 hours. Take from oven and remove moose steak from roasting pan Gravy Skim fat from cooking liquid, reserving 2 tablespoons. In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour. Gradually stir in 1 cup of the liquid remaining in the roasting pan from the me at. Cook, stirring until thickened. Mix in 1 cup of dairy sour cream and heat thoroughly. Serve the gravy with the moose steak. [email protected] Yield: 4 servings

Page 921

NEWFOUNDLAND BAKED STUFFED RABBIT

1

rabbit

4

cup

fine bread crumbs

2

tablespoon

onions

1/4

cup

margarine,

4

slice

salt pork

1/2

teaspoon

salt

2

tablespoon

savory

1/4

teaspoon

1 2

pepper gravy:

tablespoon

1

flour dairy sour cream

1

pastry:

1/3

cup

margarine

1

cup

flour

1

teaspoon

baking powder

1/2

teaspoon

salt

2 1/2

tablespoon

cold water

Dressing: In a mixing bowl, mix together 4 cups of bread crumbs, 2 tbsp of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper. Cooking: Stuff the rabbit with the dressing and fasten with skewers. Place in roasting pan and lay four or five slices of fat port across the top. Add a little water and cover the pan Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.) Remove from oven and make gravy. Gravy: Skim fat from cooking liquid, reserving 2 tablespoons. In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour. Gradually stir in 1 cup of the liquid remaining in the roasting pan from the me at. Cook, stirring until thickened. Mix in 1 cup of dairy sour cream and heat thoroughly. Pour the gravy over the rabbit and cover with pastry. (See recipe which follows .) Return to oven. Bake at 450F degrees until the pastry is browned. Serve at once Pastry: Cut margarine into flour, baking powder, and salt until the mixture resembles b read crumbs. Sprinkle in water, 1 tbsp. at a time and mix. Gather the pastry into a ball and place on lightly floured board. Roll out the pastry to the correct size to cover the rabbit. [email protected] Yield: 4 servings

Page 922

NEWFOUNDLAND BOB'S MOLASSES MOOSE

3

lb

moose meat

3

tablespoon

cooking oil

1

teaspoon

garlic powder

3

tablespoon

soy sauce

1 1/2

cup

molasses

1

teaspoon

salt

1/2

cup

boiling water

Heat cooking oil in fry pan. Add meat and cook until brown. Add garlic and salt. Cover with molasses, soya sauce, and water Cook 3 to 4 minutes. Turn meat over. Cover and simmer for about 1 hour This recipe was developed by Bob Parsons. Although it is not strictly a tradit ional recipe, it does contain molasses which was a common ingredient in many Newf oundland dishes. [email protected] Yield: 4 servings

NEWFOUNDLAND MOLASSES MOOSE

3

lb

moose meat

3

tablespoon

cooking oil

1

teaspoon

garlic powder

3

tablespoon

soy sauce

1 1/2

cup

molasses

1

teaspoon

salt

1/2

cup

boiling water

Heat cooking oil in fry pan. Add meat and cook until brown. Add garlic and salt. Cover with molasses, soya sauce, and water Cook 3 to 4 minutes. Turn meat over. Cover and simmer for about 1 hour From: Http://Members.Fortunecity.Com/Sh Yield: 4 servings

Page 923

NEWFOUNDLAND MOOSE STEW

3

lb

1

moose meat, cut into small pieces

1

teaspoon

salt

1/4

teaspoon

pepper

6

cup

water

1/4

lb

margarine

1

small

2 10 1

onion carrots potatoes

small

2

turnip parsnips

Heat fry pan and melt margarine. Brown moose meat in hot butter. Add water, salt, and pepper. Let simmer for one hour Add chopped onion Let simmer for another hour. Cut carrots, potatoes, turnip, and parsnips into a bout 1 pieces, and add. Cook for another 10 minutes. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. [email protected] Yield: 4 servings

Page 924

NEWFOUNDLAND RABBIT STEW

2 2

rabbits cut into pieces cup

1

water chopped onion

4

slice

salt pork

3

teaspoon

flour

1

cup

3

diced turnip diced carrots

1 1/2

teaspoon

salt

1/2

cup

diced potatoes

Heat fry pan and fry salt pork. Dredge the rabbit meat with flour. Brown rabbit meat in hot fat. Place the browned rabbit meat in a large pot Add water to the frying pan to remove all the browning liquid and add it to the pot. Add enough water to cover the rabbit meat. Add chopped onion, salt and pepper. Simmer, do not boil for 2 to 2 1/2 hours until the meat is tender. Add cubed carrots, potatoes, and turnip. Bring the stew to a slow boil. Cook for another 10 minutes. Add flour thickening (See recipe which follows) to the stew to make gravy. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. Flour Thickening Take a small jar with a cover. Place 1/4 cup of cold water in the jar. On top of the water place 2 tbsp. of flour. Place the cover on the jar and shake until the mixture is smooth Add to liquid from meat to make it thicker. [email protected] Yield: 4 servings

Page 925

NOISETTES DE CHEVREUIL SAINT-HUBERT

1

saddle of venison; approx.

2

kg

150

gm

1 750

butter marinade:

ml

red wine

1

onion, chopped

1

carrot, chopped

1

few sprigs of parsley

1

sprig of thyme

1 1

clove small

sprig of rosemary

6

juniper berries

1/2

bay leaf

1

stock:

1

butter

1

trimmings from saddle of

1

venison

2

tablespoon

1

tomato paste bouquet garni

1

sauce:

50

ml

brandy

150

gm

fresh cream

150

gm

butter

1

tablespoon

1

redcurrant jelly salt and pepper

1

garnish:

4

apples, peeled, cored and

1

halved

500

ml

white wine

250

gm

chanterelle mushrooms

1 100

butter gm

cranberry conserve

To prepare the venison: remove the skin and bones from the fillets and trim the fillets. Reserve trimmings and bones for the stock. Combine all the marinade ingredients together and place in the venison fillets and marinate overnight. To make the stock: place all the venison trimmings from the saddle in a baking dish with a little butter and cook until well browned, turning the trimmings occasionally. Add the vegetables, strained from the marinade, and brown with the meat and bones. When well browned, add the liquid marinade, tomato paste and the bouquet garni. Simmer for 1 hour without covering, skimming any froth that forms on the top. Strain and set aside. To cook the venison: remove from the marinade, wipe dry and cut in 8 noisettes. Season with salt and pepper. Melt butter in a trying pan and fry the venison, searing quickly on each side and leaving rare in the middle. Remove noisettes to a warm place to rest. To make the sauce: deglaze the frying pan with the brandy, add stock and bring to the boil. Reduce until it thickens slightly. Reduce heat, add cream and beat in the butter. Finally add redcurrant jelly and adjust seasoning. The garnish: place apple halves in a pan and add the wine; poach for approximately 10 minutes. Melt butter in a

Page 926 frying pan and add the mushrooms, tossing occasionally to cook lightly. To serve: place the noisettes of venison on a hot serving dish and pour over the sauce. Garnish with poached apples on one half of the dish and the chanterelles and cranberry conserve on the other side. Serve at once. Source: Vogue Winter'88 -(Venison St. Hubert) Bon Appetit-Exec.Chef Magnus Johansson From: Sherree Johansson Date: Mon, 08-0 From: Arnold Elser

Date: 03 Mar 97 Foodwine List

(Ask Karen For Write-Access!) Ä Yield: 4 servings

NOPALITOS CON ARROR By: Cherokee (born and raised in San Antonio, Texas) 2

cloves

garlic, minced

1

med

onion, chopped

4-5

cups

long grain white rice, cooked ground black pepper

30

oz

jar goya nopalitos (marinated prick; ly pear cactus), drained

1

lb

ground beef

28

oz

jar crushed tomatoes, in heavy pure; e

goya adobo seasoning with cumino (h; as salt)

cumino, to taste mexican oregano, to taste cilantro, to taste n large skillet, sauté onion and garlic. Add ground beef, cook, drain, return to skillet. Add tomato and nopalitos. Heat thoroughly. Don't over cook. Season to taste. Serve over rice. Note: You can make this meal stretch further by making more rice and leaning the meat/cactus mixture per portion served.

Page 927

NOQ QUI VI > HOPI HOMINY STEW

2

lb

1 1

lamb or mutton, stew meat cubes

gal

can, white hominy

1

handful of green chiles

1

(jalapen~o works well)

1

tablespoon

salt

Simmer meat, covered with water to which the salt has been added, in a slow cooker for an hour or two after water reaches simmer temperature, adding liquid as necessary. Add hominy. Cover and simmer for several hours, preferably overnight. Chop chiles finely and reserve. Serve stew with chiles and Hopi frybread on the side. The best meal I ever had was in a restaurant on Second Mesa on the Hopi Reservation, and the following recipes borrowed from _Hopi Cookery_ by Juanita Tiger Kavena come awfully close to duplicating it. Original poster not recorded. Yield: 1 servings

Page 928

NORWEGIAN MOOSE STEAKS W/ FOREST MUSHROOMS SAUCE.

28

oz

moose meat

3

tablespoon

fresh thyme

2

teaspoon

butter

1

salt

1

pepper

1

sauce:

2

shallots

1

oz

dried or

7

oz

fresh forest mushrooms

4

tablespoon

olive oil

1 2/3

cup

red wine

3 3/8

cup

stock

1

tablespoon

parsley

1

tablespoon

chives

1 3/8

oz

butter

Part the meat into steaks - 180-200 grams each. Chop thyme, and drizzle over steaks with salt and pepper. Fry the steaks on both sides in butter for 2-3 minutes. They should by now have a pink center. Let the steaks rest before serving. Sauce: Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25% is left. Add stock and reduce until about half is left. Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving. Serve with butter-steamed root vegetables. A rich red wine and the mushroom sauce should go perfectly with the moose meat. Helle Yield: 1 servings

Page 929

NORWEGIAN WHALE STEAK

4

slice

1

whalemeat @ 150 - 180 g salt and pepper, preferably

1

freshly ground

4

onion rings

2

dessert spoonfulls of finely

1

diced green or red peppers

1

dessert spoonful of finely

1

diced parsley

1

dessert spoonful of finely

1

diced gherkins

Carve the meat into slices of about 1.5 to 2 cm thick, beat them with your hand s and press them into shape. Preheat the frying pan and melt some butter in it. B rown the butter before adding the meat. Fry the steaks on both sides. Whale meat should be fried for about 4-5 minutes on each side. The steaks taste best when th ey are medium rare, but they should be warmed right through and not eaten raw. Se rve the steaks on a plate, place an onion ring on each of them and fill it with p eppers, parsley and gherkins. Potato scollops taste good together with the steaks . Serve with a bowl of good, crisp lettuce and salad. Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1, Norway Yield: 4 servings

OHIO CANNED VENISON

1

text only

Wash meat well and cup up in one-inch cubes, removing all fat. Pat dry and pack quart jars until full. Do not add water or salt. Secure lids and process for 90 minutes at 10 lbs. pressure. The venison will make its own juice and a layer of fat will be on top. This will keep for a long time and can be used for several dishes, such as vegetable and venison stew. Or, you can turn out the contents of a jar into a skillet and warm well. Make gravy and cook potatoes and you have a meal. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 22 Oct 2003 19:24:55 ~0700 ( Yield: 6 servings

Page 930

OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD)

salad: 1

cup

wild onions or leeks, well chopped

4

cups

watercress

1/4

cup

sheep or wood sorrel

1 1/2

cup

dandelion leaves

1/3

cup

sunflower seed oil

1/3

cup

cider vinegar

3

tbl

maple syrup

3/4

ts

salt

1/4

tsp

black pepper

dressing:

Of course Native Americans had salad! Toss together the salad ingredients. Combine the dressing ingredients and mix well. Toss the salad in the dressing and serve.

OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD)

salad: 1

cup

wild onions or leeks, well chopped

4

cups

watercress

1/4

cup

sheep or wood sorrel

1 1/2

cup

dandelion leaves

1/3

cup

sunflower seed oil

1/3

cup

cider vinegar

3

tbl

maple syrup

3/4

ts

salt

1/4

tsp

black pepper

dressing:

Toss together the salad ingredients. Combine the dressing ingredients and mix well. Toss the salad in the dressing and serve.

Page 931

OJIBWE WILD RICE AND EGGS

1

cup

water

1/3

cup

traditionally-harvested wild rice,w; ell rinsed

4

strips

bacon, thinly sliced

4

green

onions, thinly sliced

3 to 6

pcs

salt (optional)

6 1/8

sliced fresh oyster mushrooms, mo; rels chanterelles, shitak eggs

teaspoon

ground pepper

In a medium-size saucepan, heat water, rice, and a pinch of salt. Bring to a boil. Cover, reduce heat to low, and continue to cook gently for about 20 minutes, until rice is just tender. If water remains, drain the rice. Fluff it with a fork and set aside. In an 8- to 10-inch non-stick or well-seasoned iron skillet, over medium heat, cook bacon until crisp. Drain off all but 2 tablespoons of drip-pings. Add green onions, mushrooms, and wild rice and saute briefly. In a mixing bowl, lightly beat eggs with 1/4 teaspoon salt and pepper. Add eggs to skillet and stir with a fork to scramble to desired doneness. This dish is delicious for breakfast or as a liht lunch or dinner. Yield: serves 4.

Page 932

OLD FASHIONED RABBIT STEW WITH DUMPLINGS

1

medium

2

medium

2

rabbit, cut up fryer onions, cut up bay leaves

3/4

teaspoon

course black pepper

1

teaspoon

salt

1

teaspoon

crushed dried tarragon

1

teaspoon

crushed dried thyme

4

large

carrots, peeled, halved

4

medium

potatoes, peeled, chunked

1

cup

flour

1/2

cup

1

ground suet (very cold) salt and pepper to taste

1/4

cup

2

teaspoon

1

chopped fresh parsley baking powder cold water

Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat). Yield: 4 servings

Page 933

OLD MAN KELSEY'S DEER JERKY

1 1/2

to 2 lbs lean boneless deer

1

meat, partially frozen

1/4

cup

soy sauce

1

tablespoon

worcestershire sauce

1/4

teaspoon

ground pepper

1/4

teaspoon

garlic powder

1/4

teaspoon

onion powder

1/4

teaspoon

hickory smoked salt

1/4

cup

firmly packed brown sugar

1

small

bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar. **NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground black pepper over the meat just before placing it in the oven. Source: Aunt Bee's Mayberry Cookbook, (Tim Thompson - Manvel, Texas) From: Sharon Stevens, 1992. From: Eleanor Creighton Date: 11 Oct 97 Recipes Ä Yield: 4 servings

Page 934

OLD MAN KELSEY'S DEER JERKY > MAYBERRY

1 1/2

lb

1

venison; partially frozen to 2 pounds

1/4

cup

soy sauce

1

tablespoon

worcestershire sauce

1/4

teaspoon

ground pepper

1/4

teaspoon

garlic powder

1/4

teaspoon

onion powder

1/4

teaspoon

hickory smoked salt

1/4

cup

firmly packed brown sugar

1

small

bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar. **NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground black pepper over the meat just before placing it in the oven. Source: Aunt Bee's Mayberry Cookbook, (Tim Thompson - Manvel, Texas) From: Sharon Stevens. File courtesy of: The Homestead, Nashville TN From: Dorothy Flatman Cooking Echo Ä Yield: 1 servings

Date: 02 Sep 97 National

Page 935

OLD NATIVE RECIPE

6-8

ears

white corn, scraped off cob

1-2

lbs.

long, thin green beans (not string)

1-2

sweet

onions (yellow or white), quartered; and sliced against the g

1/4

-1/3

lb.smoked bacon, chopped anyway you; prefer, or leave whole t

1/4

cup

water (omit if using frozen vegetab; les) salt and pepper to taste pinch of freshly chopped thyme (opt; ional)

I have an old (to me) recipe that came from my grandmother. My personal feeling is that the simpler the recipe, the better when it comes to vegetables. I prefer fresh vegetables, but have used the frozen products if time is tight. I believe S&W is the brand I have used. In heavy pot brown bacon, add onion and sweat til barely translucent. Add beans and corn and 1/4 cup water (omit if using frozen), cover and cook at least 1/2 hour on medium-low. Add salt and pepper after about 10 minutes of cooking time. My grandmother used to cook it for hours, so it's basically up to you how done you want it, I prefer mine fresher tasting. You can also have a little dish of chopped Thyme at the table to sprinkle. This has been part of our Thanksgiving meal for as long as I can remember. Yield: serves 8-10

OLD TIMER'S RABBIT STEW

1

rabbit, cut into serving pieces

5

small

1

cup

2

white onions chopped celery bay leaves

5

teaspoon

salt

1/2

teaspoon

pepper

2

quart

water

2

cup

diced potatoes

1 1/2

cup

carrots, sliced

1/2

lb

fresh mushrooms

1

teaspoon

parsley flakes

1/2

cup

flour

1/2

cup

water

Place first seven ingredients in a large stew pan with lid. Cover and simmer for 2 hours. Add potatoes, carrots, mushrooms and parsley flakes. Simmer covered for another 45 minutes or until all is tender. Blend flour and cold water and add to stew. Cook until thickened. Source: http://www.SailorRandR.com Yield: 2 servings

Page 936

O'MANION POTTED ELK ROAST

1

3- to 4-pound elk rump roast

3

tablespoon

butter

1/4

lb

potatoes, peeled and cut into chunk; s

1/4

lb

carrots, peeled and cut into chunks

1/4

lb

onions, peeled and sliced

1/4

green pepper, seeded and cut into c; ubes

1

pkg

onion soup mix salt and pepper to t; aste

1/4

cup

red wine

1/4

cup

water

2

tablespoon

flour

Trim off fat and silver skin from meat. Melt butter in heavy skillet over medium heat. Brown meat on four sides. Remove meat from skillet and place in a large crock pot. Add remaining ingredients, except flour. Cook on low for 8 hours or until meat falls apart with a fork. Remove meat and vegetables to serving platter. Keep warm. Blend flour into 1 cup broth. Place in saucepan with remaining broth and bring to boil. Cook, stirring constantly, for 2-3 minutes, or until thick. Serve with sliced meat and vegetables. Serves 4-6. From: Z Pegasus #2 @1219000 1

Date: 03-18-94

From: Z Pegasus #2 @1219000 1

Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki Yield: 6 servings

ONE PAN DINNER

3

venison chops

2

potatoes

3

medium carrots

1

small chopped onion

1 1/2

celery stalk teaspoon

parsley

Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry). Yield: 2 servings

Page 937

ONEIDA CORN SOUP

corn (cut corn from cob) water wild rice wild greens venison Cook corn in water with bits of venison, wild edible greens like cowslip, ferns, or milk weed and a handful of wild rice.

ONE-PAN DINNER RBTN28A

3

venison chops

2

potatoes

3

medium carrots

1

small chopped onion

1

celery stalk

1/2

teaspoon

parsley

Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry). Submitted By [email protected] (RON AMIT) On 9 JUL 1995 125532 ~0400 Yield: 2 servings

ONION BUTTERED DEER STEAK

----BUTTER SAUCE---1/2

cup

butter

1/4

cup

minced onion

2

teaspoon

worcestershire or soy sauce

1/2

teaspoon

dry mustard

1/2

teaspoon

freshly ground pepper

In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture. Yield: 1 servings

Page 938

ONION BUTTERED DEER STEAK RBTN28A

----BUTTER SAUCE---1/2

cup

butter

1/4

cup

minced onion

2

teaspoon

worcestershire or soy sauce

1/2

teaspoon

dry mustard

1/2

teaspoon

freshly ground pepper

In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture. Submitted By [email protected] (RON AMIT) On 9 JUL 1995 125532 ~0400 Yield: 1 servings

OOMENAHOMISK MOOSE RIBS

2

lb

1

spare ribs flour

1

oil

1 1/2

cup

brown sugar

1/2

cup

vinegar

1

cup

water,

1

teaspoon

soya sauce.

2

tablespoon

cold water

2

tablespoon

corn starch

1

tablespoon

soya sauce

Cut 2 lbs. Of spare ribs into 1 inch pieces. Roll in flour and brown. Cook in saucepan: 1 1/2 cup brown sugar, 1/2 cup vinegar, 1 cup water, 1 tsp soya sauce. When boiling, pour over spare ribs and cook 10 minutes. Thicken with 2 tbsp cold water, 2 tbsp corn starch, 1 tbsp soya sauce. Submitted by John Delbert Hamilton, Prince Albert AboriganalTourism Native Cuisine Yield: 1 servings

Page 939

OPOSSUM SAUSAGE

5

feet medium hog casings

4

lb

opossum, trimmed of all fat cubed

1

lb

pork fat, cubed

2

teaspoon

salt

2

teaspoon

white pepper

1

teaspoon

tabasco sauce

1

teaspoon

crushed cumin

1

teaspoon

oregano

2

teaspoon

sweet paprika

Prepare casings. Mix remaining ingredients, grind using the coarse disk and stuff into casings. Twist off into 3-4" links. Cook by sauteing inoil until well browned. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 5 pounds

OPUNTIA CACTUS SALAD By: Enduring Harvests: Native American Foods & Festivals fo 6

fresh

opuntia pads, skin roasted & peeled

1

med.

red onion, thinly sliced

1/2

c.

fresh cilantro, finely chopped

1/4

c.

lime or lemon juice or vinegar (bal; samic might be good)

1

T.

honey

1/2

tsp.

red chili powder

1/4

c.

sunflower seed oil

watercress and wild spinach greens (watercress may not be available, but new dandelions are popping up everywhere so they might be a nice substitute) Slice the opuntia pads into thin julienne strips and drop into about 3 quarts of boiling water into which you have added 1 Tbsp vinegar or lemon juice and a dash of salt for each quart. Simmer for about 5 minutes; drain. Place opuntia pads in a medium bowl and allow them to cool, then add to the bowl, the remaining ingredients except for the greens. Blend carefully. Chill, covered, or allow to rest for an hour. Toss the mixture again, then serve over the fresh greens. Yield: 4 servings

Page 940

ORANGE GINGER DUCKLING

1

oven-ready duckling (4 lb)

3

tablespoon

8

oz

corn oil chinese pea pods, ends removed

3

stalks celery, sliced diagonally

12

green onions, sliced diagonally

1

red pepper, seeded, cut in small di; amonds

1

piece ginger root, peeled, chopped; (3)

1

tablespoon

granulated sugar

1

tablespoon

soy sauce

1

tablespoon

dry sherry

1

tablespoon

malt vinegar

1

tablespoon

tomato paste

2

tablespoon

cornstarch

2/3

cup

orange juice

Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours until golden and cooked; cool. Strip flesh and skin from carcass and cut in thin strips. Heat 2 tablespoons of oil in a large skillet or wok. Add pea pods and celery and stir-fry 2 minutes. Add green onions, red pepper and ginger and stir-fry 2 minutes. Remove from skillet and keep warm. Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes. Remove from skillet; keep warm. In a small bowl, mix sugar, soy sauce, sherry vinegar and tomato paste. Blend cornstarch with a little orange juice, then stir in remaining juice. Add to soy sauce mixture. Pour into skillet; bring to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce and heat through. NOTE: Serve with rice, garnished with orange pieces and Chinese snow peas, noodles and crisp shrimp crackers. Yield: 4 servings

Page 941

ORANGE GLAZED CARIBOU ROAST

4

lb

1

tablespoon

1

caribou roast oil salt

1

pepper

1

basting sauce:

1

cup

orange juice

1

tablespoon

lemon juice

1/2

teaspoon

allspice

1/2

teaspoon

1

crushed juniper berries glaze:

2

tablespoon

butter

2

tablespoon

orange juice

1

tablespoon

brown sugar

1/2

cup

wild currant jelly

1

dash

angostura bitters

Smear roast with oil and season with salt and pepper. Sear in the oven at 450 degrees for 15 minutes. Reduce to 325 and cook covered for 60 minutes. Mix the orange juice, lemon juice and allspice and baste every 15 min. Mix the butter,sugar, orange juice, jelly and bitters. Brush on the roast and cook uncovered another 15-20 min. Yield: 6 servings

ORANGE-VENISON ROAST

----INGREDIENTS---1

medium

1

slice

2

venison roast bacon in small pieces mashed garlic cloves

1

bay leaf

2

whole cloves

1

cup

1

orange juice salt and pepper to taste

Cut small slits in the meat and insert bacon, garlic, salt and pepper. Sear the meat. Place in a roasting pan and top with the bay leaf and cloves. Roast until done, while basting frequently with the orange juice. Posted by: Rich Harper From: Folklore Recipes, Remedies, & Reflections 1770-1870 By Harry Emerick Yield: 1 servings

Page 942

ORANGEY DUCK BREASTS (A BREAKFAST FAVORITE WITH EGGS)

8

duck breast halfs

3

tablesppons soy sauce

3

cloves of minced garlic

5

shallots, minced

2

tablespoon

butter

2

tablespoon

white wine

1 1/2

tablespoon

orange zest

3

tablespoon

grand marnier

Marinate the duck breasts in soy sauce in a zip-lock bag overnight. In a large skillet over medium heat, saute garlic and shallots in butter. When softened, increase heat and lay in duck breasts. Sprinkle with pepper and saute about 1 - 2 minutes, turning and adding wine and orange zest. Turn breasts again, pour in Grand Marnier and let cook down. Turn a final time to coat with the pan juices and serve on a warm platter. Karen K. Anchorage, AK. rec.hunting.dogs Yield: 1 servings

ORANGY DUCK BREASTS (A BREAKFAST FAVORITE WIT

8 3

duck breast halfs tablespoon

3

soy sauce cloves of minced garlic

5

shallots, minced

2

tablespoon

butter

2

tablespoon

white wine

1 1/2

tablespoon

orange zest

3

tablespoon

grand marnier

Marinate the duck breasts in soy sauce in a zip-lock bag overnight. In a large skillet over medium heat, saute garlic and shallots in butter. When softened, increase heat and lay in duck breasts. Sprinkle with pepper and saute about 1 - 2 minutes, turning and adding wine and orange zest. Turn breasts again, pour in Grand Marnier and let cook down. Turn a final time to coat with the pan juices and serve on a warm platter. Karen K. Anchorage, AK. rec.hunting.dogs Yield: 4 servings

Page 943

OREGON ROAST YOUNG GOOSE

1

young 4-lb wild goose

1

cleaned

1

stuffing of your choice

2

cup

water

1

teaspoon

salt

1/2

teaspoon

freshly-ground black pepper

2

tablespoon

2

dried thyme vegetable extract cubes

Stuff goose loosely and truss. Put trussed goose on a rack in a Dutch oven or self-basting roaster with remaining ingredients. Put into a preheated 275 degree oven for 30 minutes per pound of unstuffed weight. As soon as the bird tests done, raise the temperature to 400 degrees, and uncover bird to brown. Make a gravy of the giblets in pan juices while keeping bird warm. This recipe yields 2 to 4 servings. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Recipe by: Jacqueline E. Knight Yield: 2 servings

Page 944

ORIENTAL-STYLE VENISON SPAGHETTI - BPH

1/2

lb

1/2

lb

ground venison venison sausage

1

onion; chopped

3

tablespoon

bacon fat

1

cup

spaghetti; cooked

1

can chinese vegetables

1

can water chestnuts; thinly sliced

1

can mushrooms

1

can bamboo shoots

1

can bean sprouts

1

can cream of tomato soup; undiluted

6

oz

; reserved vegetable liquid

1/2

lb

grated cheese

1

soy sauce

1

salt and pepper ----JEZEBEL SAUCE----

16

oz

jar pineapple preserves

16

oz

jar apple jelly

1 1/2

oz

can dry mustard

5

oz

jar horseradish

1

salt and pepper to taste

: Cook meat and onion in bacon fat. Pour off excess fat, and combine spaghetti with mixture. Drain and save juice from the vegetables, water chestnuts, mushrooms, bean sprouts and bamboo shoots. : Toss vegetable mixture with spaghetti and meat, and add soup and six ounces of reserved liquid. : In a greased casserole dish, alternate layers of spaghetti mixture and cheese, ending with cheese. Each layer of spaghetti mixture may be seasoned with soy sauce, salt and pepper, if desired. Bake at 425 degrees for 35 minutes or cook on high setting in microwave for 15 to 20 minutes. : Serve with Jezebel sauce. Jezebel sauce: : Combine all ingredients in mixer. Refrigerate. : Delicious accompaniment to all meats and good over cream cheese and served with crackers. Keeps well in refrigerator. John Phillips' "Outdoors" column, "The Birmingham Post-Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Cooking Echo Ä Yield: 1 unknown

Date: 01 Jun 97 National

Page 945

OSTRICH STEAKS WITH SHALLOTS AND OYSTER MUSHROOMS

2

tablespoon

3 50

ml

1 ml

100

ml

1

fresh beef stock double cream salt

1

fresh ground black pepper gm

2 2

dry vermouth; or dry sherry, optional

150

120

vegetable oil shallots; finely chopped

mixed oyster mushrooms 140 g ostrich steaks

teaspoon

fresh chives; chopped

Heat 1/2 tablespoon of the oil in a saucepan over a moderate heat. Add the shallots and cook for 2-3 minutes until soft. Add the vermouth or sherry, if using, and the stock. Reduce volume by half which will take approximately 2 minutes. Add the cream and reduce the liquid until it coats the back of a spoon. Add seasoning to taste. Remove the sauce from the heat. Heat 1 tablespoon of the oil in a frying pan and add the mushrooms. Cook lightly for 2-3 minutes so that they retain their shape and texture. Remove them from the pan. Add the remaining oil to the pan, and, hen the oil is hot, season the steaks with salt and freshly ground black pepper and fry them for 2-3 minutes on each side. Aim to erve them rare (don't overcook). Add the mushrooms to the sauce and reheat for 1-2 minutes over a low heat. To serve, pour the sauce over the steaks and sprinkle with the chives. By: Sainsbury's Leaflet Helen Watson More recipes at http://www.hwatson.force9.co.uk From: "Helen Watson"
Page 946

OSTRICH WITH MUSHROOMS AND MUSTARD SHALLOT SAUCE

4 2

ostrich medallions oz

1

each

of cepes, morels, shiita; ke,

mousseron and

2

shallots; chopped

3

centiliter

garlic; mashed

1/4

cup

white wine

2

teaspoon

fresh thyme; chopped --mustard shallot

1/2

cup

4

white wine shallots; finely chopped

1/2

fresh bay leaf

1

tablespoon

fresh thyme; chopped

1

tablespoon

french dijon mustard

1

cup

venison demi-glace

1/2

cup

creme fraiche

Saute shallots-add mushrooms. When mushrooms are almost done, add garlic an wine. Reduce until almost dry. MUSTARD SAUCE PREP: Saute shallots in butter . Deglaze with pinot noir , add herbs and Dijon. Add venison demi-glace and reduce by half. Whisk in creme fraiche. OSTRICH PREP: Season the medallion on both sides with salt and black pepper, grill them (Best at rare to medium rare) Place sauteed mushrooms in center of hot plate. Slice Ostrich and arrange around mushrooms. Ladle sauce over meat. Yield: 1 servings

OVEN BARBECUED CARIBOU RIBS

2

lb

1

tablespoon

1

caribou ribs vegetable oil salt & pepper

2

tablespoon

brown sugar

16

oz

tomato sauce

2

tablespoon

vinegar

2

teaspoon

prepared mustard

1

teaspoon

louisiana hot sauce

Place ribs in a large oven proof dish. Brush lightly with cooking oil; sprinkle with salt & pepper. Bake at 325-350 degrees until fairly well done, turning once. Combine the remaining ingredients with the tomato sauce; pour over ribs. Bake until done, basting occasionally with sauce. Yield: 2 servings

Page 947

OVEN JERKY

1

meat

1

liquid smoke

1

water

1

salt

Use any red meat - venison, elk, antelope, wild sheep or even beef. Trim meat removing all fat. Cut into long strips anywhere from 4-8 inches in lenfth. Dilute liquid smoke in water using 2 parts liquid smoke to 1 part water. Dip each strip of meat in this solution and lay in flat glass dish. When you have 1 layer or meat in the dish, liberally sprinkle table salt on the meat so you see the salt. Repeat this process until the dish is about 3/4 full. If you have more meat, use another dish, as this solution will become quite juicy and may overflow a dish that is too full. Cover each dish with plastic wrap and set in a cool place for at least 12-24 hours. In a very cool oven, about 140F or lower if possible, lay the strips (unrinsed) on your oven racks. Place as many racks in your oven as possible to conserve energy. Set a flat pan convered with tinfoil under the bottom rack to catch the drips. Bake for 10-12 hours or until meat is free of moisture, but not brittle. Stor in jar or place in freezer for longer storage. This recipe is ideal to use for all those scraps you hate to waste or if your family is not fond of ground game. The better trimmed the meat is, the less chewy. If you like spicer jerky, just add pepper to marinade, but try it without first, you may find this spicy enough. Excellent for snacks for your hunter of school aged children. Origin: A Taste of Oregon Shared by: Sharon Stevens Yield: 1 servings

OVEN-BRAISED RABBIT

6

rabbits

6

tablespoon

butter

3

tablespoon

flour

2

cup

chicken broth

1/2

cup

wine, sherry

2

can

button mushrooms, small

1/4

cup

1

parsley, minced salt & pepper to taste

Season the rabbit with salt and pepper. Melt butter in a black iron pot and brown rabbits. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over rabbit. Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish. Serve with wild rice. Yield: 1 servings

Page 948

OYSTER BUFFALO STEAKS

2

buffalo, fillet steaks, thick.

1

wine, red

1

garlic clove crushed.

-optional-

2

teaspoon

thyme, fresh, chopped.

1

teaspoon

mustard, french, prepared

50

gm

1

butter, softened. smoked oysters, can of...

1

cotton, or string, for trussing.

2

large

4

medium

potatoes onions

1

oil, or butter

1

riberry sauce,

[*] heated.

If you are able to marinate steaks in red wine, from 10 minutes to a couple of hours then you'll reap the benefits. If time doesn't permit, at least make a herb butter by combining garlic, thyme and mustard with the softened butter. Cut three-quarters of the way through the length of the fillet. Spread half the herb butter on the two fillet centres. Halve the oyster quantity and place on each herb-buttered fillet. Truss the meat securely with cotton or string. Heat oven to 180^C. Melt the remaining herb butter in heavy-duty pan over a medium heat, sear and brown steaks on both sides. Transfer liquid and steaks to baking dish and place in oven for a further 15 to 20 minutes. Meanwhile, wash, peel and cut the potatoes into 10mm thick chips. Soak in cold water while slicing onions. When onions are ready, drain and dry the chips. Liberally wipe a hot plate or pan with butter and a little juice from meat. Fry the chips on one half and the onions on the other. Sprinkle both with salt and turn constantly. When ready, serve immediately with oyster buffalo steaks and riberry sauce. A really square meal, where steak knives are advisable. NOTE: "Riberries, or small-leafed clove-tasting lillypilly fruit, come from the rainforest trees and are often seen in northern Australian parks and gardens. Some riberries have seeds, others don't. The seedless are preferred for cooking." -JR [*] See separate recipe from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS

Page 949

From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 2 servings

OZARK-STYLE VENISON STROGANOFF

1 1/2

lb

venison

1

marinade recipe for game

1

all-purpose flour

1/4

cup

1

can

1

vegetable shortening mushrooms 6oz onion, finely chopped

1

garlic clove, pressed

1

can

cream of tomato soup

1/4

teaspoon

hot sauce

1

tablespoon

worcestershire sauce

1/2

teaspoon

salt

1 1/2

cup

sour cream

Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite marinade over; marinate several hours, turning occasionally. Drain off marinade. Dredge venison with flour; brown in the hot shortening in iron skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour and stir occasionally. Stir in sour cream just before serving; heat through but do not boil. Serve over rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms. Serve. Yield: 6 servings

Page 950

PAINT LICK COUNTRY FRIED RABBIT AND GRAVY

2

young rabbits

2

egg yolks, slightly beaten

1

cup

buttermilk

1

cup

flour

1/4

cup

yellow cornmeal

1

teaspoon

salt

1/2

cup

lard

1

cup

milk

1

teaspoon

1

pepper salt to taste

Wash rabbit and thoroughly disjoint. Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt. Beat until smooth. Heat lard in a frying pan to 360 degrees. Dip rabbit in batter and fry in lard, 7 minutes on each side. Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes. Remove rabbit and drain on brown paper. Pour off all but 2 teaspoons of lard in pan. Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan. When smooth, gradually stir in milk. Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Add a little more milk if gravy seems too thick. Remove from heat, add pepper, then salt to taste. Pour into a pitcher and serve with rabbit. Serves 6-8 Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Jr Byers Date: 26 Feb 96 From: Helen Peagram Yield: 1 servings

Date: 01 Feb 98

Page 951

PAN BROILED VENISON CHOPS

6

venison rib chops

2

tablespoon

bacon fat

3

medium

onions sliced

1 1/2

lb

fresh mushrooms, sliced

1/3

cup

all purpose flour

1

cup

beef stock

1

cup

milk

1/2

teaspoon

salt

1/4

teaspoon

pepper

Lightly brown chops on both sides in bacon fat, using iron skillet over moderately high heat. Transfer chops to shallow pan; retain dripping in skillet. Broil chops at hight heat 5 inches from heating element. Turn and broil till med-rare. In the dripping in skillet, gently cook onions and mushrooms until lightly browned. Blend flour, stock, milk, salt, and pepper. Add to pan. Cook, stirring constantly until thickened and bubbly, about 4 min. Serve onion and musrooms sauce over chops while both are hot. From: Helen

Date: Sun, 15 Feb 1998 22:44:55

~0400 Yield: 4 servings

PAN COOKED VENISON STEAKS

1

cooking oil

1/4

cup

water

1

tablespoon

sherry per steak

Sprinkle an ample amount of tenderizer on each side of steak. Season each with onion salt, salt & pepper. Flour steaks and brown very quickly on both sides i 1/4 inch cooking oil. When browned pour oil off, cut heat to low, and add oil. When browned, pour oil off, turn heat to low, and add water. Cover pan and simmer for 1 hour, adding water as needed to keep steam. Pour sherry on each steak for last 5 minutes of cooking. Steak dripping make excelletn gravy when thickened. Yield: 1 servings

Page 952

PAN FRIED BEAR STEAK

4

bear steaks, cut 1-inch thick

1

large

onion, sliced

1/2

cup

vinegar

1/2

cup

water

1/2

cup

vegetable oil

1

tablespoon

pickling spice

1

tablespoon

salt

1

tablespoon

1

bacon fat salt and pepper

Trim all the fat from the bear steaks and wash in cold water. Place the steaks in a glass bowl. Add the onion, vinegar, oil, water, and spices. Marinate for at least 24 hours in the refrigerator, turning frequently. Remove the steaks and pat dry. Fry, over medium heat, in a pan that has been rubbed with oil or fat. To prevent sticking, turn often until done. Add a little mroe fat when necessary. Marinade is optional. From Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt Yield: 2 servings

PAN FRIED CROW

2

eggs

1

single

season bread crumbs or flour

1

single

oil or bacon grease

Remove breast meat from as many crows as desired. Beat with meat mallet (for tenderizing). Dip pieces in beaten egg and then in bread crumbs or flour. Fry in oil in hot skillet. Bacon grease can be substituted by can smoke. Leave inside a tad pink. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Mon, 3 Mar 2003 21:24:11 ~0500 Yield: 1 servings

Page 953

PAN FRIED FILLET OF REINDEER IN A RICH GAME STOCK

1

180 gram fil reindeer; (6oz)

1

carrot

----FOR THE STOCK---1

leek

1

onion

1

celery

1

thyme

1

garlic

1

salt and pepper

1

cream

1

potatoes

1

olive oil

1

lemon

1

salt and pepper

1

fresh thyme

1

garlic

Stock: The bones of the reindeer should be browned hard, almost blackened, in the oven at 250øC/500øF/gas mark 9 for 30-45 minutes. Then place in a casserole with cold water, bring to the boil while stirring. Add a mix of carrot, leek, onion, celery, thyme and garlic, but no salt. This should be simmered for 6 hours to allow the casserole to reduce to a thick syrup, and then strained. Add the same amount of cream as you have stock and stir. This will create a rich game stock. Finally add salt and pepper to taste. For the Reindeer: Season the fillet of reindeer with salt and pepper and lightly brown in a frying pan on each side. Roast in the oven at 160øC/300øF/gas mark 2 for 4 to 6 minutes. Potatoes: Clean the potatoes but they will be cooked with the peel. Place in a roasting tin with olive oil, some garlic and lemon, salt, pepper and thyme to taste. Roast in the oven for 25 minutes at 250øC/500øF/gas mark 9. Serve with broccoli and sauted mushrooms. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 1 servings

Page 954

PAN FRIED NOISETTE OF VENISON

----MARINADE---70

gm

heather honey

100

gm

shallots

1

teaspoon

6 50

parsley; chopped lavender heads; up to 8

ml

1

brandy bayleaf

6

crushed peppercorns

200

ml

dry red wine

1

teaspoon

tomato puree

1

tablespoon

7

redcurrant jelly floz brown stock

1

tablespoon

10

gm

1

heather honey unsalted butter venison bones

Mix all the ingredients together, place the ingredients in the marinade for approximately 11/2 hours. Remove the venison and pat dry with a clean cloth or disposable paper towel. Heat the thick based pan and add a little clarified butter. Add the venison and seal on all sides, turning carefully approximately 2 minutes on each side. Add the chopped venison bones and any trimmings, flame with a little brandy. As soon as the venison is cooked transfer to a clean tray and rest in a warm place. To the pan add the marinade and bring to the boil. Add 7floz of stock, reduce the heat and simmer for approximately 20 minutes. Add 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of tomato puree and cook until the sauce is slightly syrupy. Strain into a clean pan and keep warm until ready for use. Before serving whisk in a nut size piece of unsalted butter. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l. Yield: 4 servings

Page 955

PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING

6

squab

6

slice

1

large

2

bacon yellow onion, chopped ribs celery, chopped

1/2

cup

dried apricots, chopped

1 1/2

cup

chicken stock

1/2

bunch

parsley, chopped

3 1/2

cup

1

cornbread, diced and toasted

3

shallots, peeled and diced

1/2

cup

apricot brandy

1/2

teaspoon

powdered habanero chile

1/2

cup

orange juice

1

sea salt, to taste

1

black pepper, ground, to

1

taste

Preheat the oven to 375 degrees. Wash and dry the squab In a mediumsize heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes. Serve with steamed broad beans. Yield: 6 servings From: Sylvia Steiger Date: 25 Nov 97 Yield: 4 servings

Page 956

PAN FRIED VENISON

1

thin slice venison steaks

1

thin slice onions

1

butter

2

shots apple cider

1

shot vermouth

1

rosemary

Mix ingredients in frypan. Cover and simmer 2 minutes on each side. Do not overcook. Cookbooks On/Line Recipe Database Yield: 1 servings

PAN SEARED AND OVEN ROASTED CARIBOU TENDERLOIN

1

whole caribou or venison

1

backstrap or

1

beef tenderloin,

1

butterflied

1

vegetable oil

1

seasoned salt *

1

italian seasoning **

1

chile powder ***

1

freshly ground coarse black

1

pepper or 4 pepper blend

Preheat oven to 475 F In a hot skillet, sear the tenderloin briefly on all sides. Sprinkle lightly with seasoned salt, Italian seasoning and ground chilies [chile powder not chili powder]. Roast uncovered on a shallow tray: place the tenderloin in the preheated oven and immediately turn off the heat. A small whole tenderloin or a larger one butterflied will cook to medium rare this way in 30 to 45 minutes. * My favourite seasoned salt is Madame Dee's Game Seasoning or Back Eddy Steak spice. ** The Italian seasoning I use is a fairly mild mixture of herbs with lots of dried parsley in it. *** Jim's chile powder: 1 tsp each salt, garlic powder, sugar and cayenne 1 tb paprika 1 or 2 dried habaneros, powdered in a mortar and pestle.

Page 957 Jim Weller [For more game recipes go to http://legend.pdn.net/weller.html and download game.zip] From: Brad/Debbie Dick
PANCETTA WRAPPED LAMB LOIN WITH SORREL PESTO

1

pancetta wrapped lamb loin

1 1/2

lb

lamb loin

6

oz

pancetta, thinly sliced

2

tablespoon

olive oil

1

tablespoon

chopped garlic

1

tablespoon

cracked black pepper

1

tablespoon

1 2

chopped rosemary sorrel pesto

cup

1

loosely packed sorrel leaves stems removed

1

tablespoon

chopped garlic

1

tablespoon

toasted pine nuts

4

tablespoon

grated parmesan cheese

1/2

cup

extra virgin olive oil

1

pinch

salt

1/4

teaspoon

ground white pepper

Prepare lamb by combining oil, garlic, rosemary and black pepper. Pour over lamb to marinate. Wrap each lamb loin with strips of pancetta until all lamb is covered (overlap the end of each piece of pancetta with the beginning of the next). Place lamb in refrigerator until ready to cook. Saute lamb in a oil until well browned, then transfer to oven and cook at 400 degrees until lamb is medium rare. To prepare pesto, combine all ingredients in a blender or food processor and puree to desired consistency. Slice lamb loin into pieces about two inches thick. Top each piece with a generous dollop of pesto and serve. Recipe courtesy Chef Jim LaPerriere Melana Edible Wild Kitchen www.ediblewild.com :http://www.kxtv.com/recipe/lamb-loin-sorrel-pesto.htm From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 958

PANFRIED KANGAROO FILLET FLAMED W' PEPPERCORN SAUCE

1

kg

1

kangaroo fillet pepper

1

salt

1

teaspoon

oil

2

tablespoon

brandy

1

cup

stock, beef

2

cup

1

cream, thickened pepper, black, finely ground.

Trim the kangaroo fillet and season with pepper and salt. Leave to rest for 4 hours if possible. Heat the oil in a large frying pan. Sear the kangaroo fillet on both sides. Add the brandy and flame. Remove and place in an ovenproof dish in an oven at 170^C while making the sauce. Add the fresh beef stock to the frying pan and heat. Add the thickened cream, lots of freshly ground black pepper and salt. Reduce the sauce over the heat until it thickens. from the menu of PADTHAWAY ESTATE, Padthaway, South East, South Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 6 servings

Date: 25 Feb 98

Page 959

PAN-FRIED KANGAROO SWAGS

2

kangaroo fillets

1

medium

onion, chopped.

1

tablespoon

wine, port

2

teaspoon

oil

2

teaspoon

butter

1 1/2

tablespoon

oil

1 1/2

tablespoon

flour, plain

2

cup

stock, rich meat

1

tablespoon

tomato paste

1

teaspoon

herbs, mixed

1

teaspoon

orange peel, grated.

3

tablespoon

8 1

butter, softened.

1

tablespoon

1

tablespoon

1

oil butter egg, lightly beaten.

1 1

wine, port, australian phyllo pastry sheets

kakadu plum jelly [*] cup

muntharies, [*] cooked.

Finely dice kangaroo fillets and slice onions. Place together in a bowl and pour one tablespoon of port over the ingredients. Heat the oil and butter in a heavy-duty pan and quickly sear meat and onion. Make sauce by heating oil in heavy-duty saucepan and blending flour. Gently cook until brown and remove from heat. Carefully mix in stock. Return to heat and add tomato paste, mixed herbs, orange peel and port. Stir in kangaroo and onions, half-cover and simmer gently for about 15 minutes. Cool. Cut 16 sandwich-plate size [14cm] circles from phyllo pastry and brush lightly with softened butter. Make 8 pastry bases by joining two circles for each base. To make swags, overlap side lengths, then fold top and bottom flaps securely. Heat a heavy-duty pan and add oil and butter. Dip swags in egg and quickly pan-fry until pastry is cooked. In a separate pan add Kakadu plum jelly and heat through with the muntharies. Divide munthari glaze between four preheated plates and place one or two kangaroo swags on top of each. Serves 4. [*] Available from BUSH TUCKER SUPPY AUSTRALIA from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 4 servings

Page 961

PANFRIED QUAIL

1

cup

white grapes (to make 1/4 to 1/3 cu; p grape juice)

2

teaspoon

salt

1/2

teaspoon

freshly ground black pepper

1

teaspoon

dried thyme leaves

8

quart

split and flattened

1/2

cup

(1 stick) unsalted butter

1/2

cup

virginia ham, cut into 2 by 1/4 inc; h matchsticks

First, make the fresh white grape juice. Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer. Combine the salt, pepper, and thyme, crushing the thyme with your fingertips. Sprinkle both sides of the birds with the seasonings. Melt the butter in a large skillet over medium heat until it foams and just begins to brown. Add the quail, skin-side down. Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown. Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer. Take the pan from the heat and let the quail rest, covered, for about 10 minutes. Arrange the quail on a platter and sprinkle the ham from the pan over them. Pour the fat from the pan. Add the grape juice (you can also use water, if you prefer), and bring to a boil. Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan. Pour over the quail and serve. Serves 4. This southern recipe was created by Edna Lewis for Gage and Tollner, a Brooklyn restaurant. Mrs. Lewis is a black lady who's been active at restaurants in North and South Carolina. She grew up in Freetown, Va. and is the author of three cookbooks. From the The Hayward Daily Review. Posted by Stephen Ceideburg July 27 1990. Yield: 4 servings

Page 962

PAN-ROASTED DOVES

2

tablespoon

all-purpose flour

1/2

teaspoon

salt

1

teaspoon

16

pepper, black doves

2

tablespoon

butter or margarine

2

tablespoon

bacon drippings

1

cup

wine, dry white

1 1/2

cup

veal or chicken broth

1

tablespoon

red currant jelly

2

tablespoon

all-purpose flour

Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Hugg's note: Buttermilk biscuits are mandatory accompaniments Also for: Use same recipe for snipe, quail, rails or teal breasts. Source: Cord Middleton - SOUTHERN LIVING Nov 87 Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 Yield: 1 servings

PAN-ROASTED DOVES - SL 11/87

2

tablespoon

all-purpose flour

1/2

teaspoon

salt

1

teaspoon

16

freshly ground black pepper doves

2

tablespoon

butter or margarine; melted

2

tablespoon

bacon drippings

1

cup

dry red wine; divided

1 1/2

cup

veal or chicken broth; divided

1

tablespoon

red currant jelly

2

tablespoon

all-purpose flour

: Combine first 3 ingredients; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 cup wine, 3/4 cup broth, and jelly; cover and cook over low heat 40 minutes. : Remove doves, and keep warm. Combine 2 tablespoons flour, remaining 1/2 cup red wine, and remaining 3/4 cup broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings; cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Yield: 4 servings. From Cord Middleton of Georgia in November, 1987 "Southern Living"

Page 963 Typos by Jeff Pruett Yield: 4 servings

PAN-ROASTED DOVES #1

2

tablespoon

all-purpose flour

1/2

teaspoon

salt

1

teaspoon

16

pepper, black doves

2

tablespoon

butter or margarine

2

tablespoon

bacon drippings

1

cup

wine, dry white

1 1/2

cup

veal or chicken broth

1

tablespoon

red currant jelly

2

tablespoon

all-purpose flour

Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Hugg's note: Buttermilk biscuits are mandatory accompaniments Yield: 1 servings

Page 964

PAN-ROASTED RABBIT WITH FRESH HERBS

Rabbit (3 to 4 pounds) ---- marinad 1/3

cup

brandy

1/4

cup

wine, red; dry

2

tablespoon

4 2 1/2

thyme sprigs or teaspoon

3 1/2

thyme; dried savory, winter, sprigs or

teaspoon

2 1/4

oil, olive; extra-virgin garlic, cloves; crushed

savory; dried rosemary sprigs or

teaspoon

2

rosemary; dried marjoram sprigs or

1/4

teaspoon

marjoram; dried

1

teaspoon

oregano, sprigs or

1/2

teaspoon

5

oregano; dried bay, leaves; crumbled

3

tablespoon

1/2

cup

1

juniper, berries; crushed oil, olive; extra-virgin salt (to taste)

1

pepper (to taste)

1

cup

wine, white; dry

2

cup

stock, chicken; dark **

8

garlic, cloves; peeled

1

tablespoon

oil, olive; extra-virgin

3/4

teaspoon

arrowroot or

3/4

teaspoon

cornstarch

1

tablespoon

water; cold

1 1/2

tablespoon

brandy

1

roast beet puree **

1

spinach ***

1

beet greens ***

Recipe by: Chef: Werner Albrecht, The French Room ** Recipe for this ingredient is elsewhere in this database. *** Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved greens from 4 beets. Drain, rinse under cold water and squeeze out all of the liquid. Toss the greens in a skillet over medium-high beat with 2 tablesp of butter and until heated through. Season with salt. To Marinate: ============== You can do this yourself, or you can ask your butcher to cut up your rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each (lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3 pieces, loin cut into 3 pieces, neck left whole.At least 2 days before serving, pla the rabbit in a shallow glass or enamel pan and add marinade ingredients. Turn rabbit pieces over to coat. Marinate, covered, in refrigerator, turning occasionally. Preheat you oven to 325 F. Remove the rabbit from the marinade. In a heavy large skillet, heat about 1/4 cup of olive oil over medium-high heat. Add half of the rabbit pieces and sprinkle with salt and

Page 965 pepper. Saute, turning pieces once, until golden brown, about 5 minutes. Transfer oven-proof casserole. Discard fat from skillet and add 1/2 cup of white w scraping up all of the browned bits in the pan. Boil for 2 minutes and ad the liquids out of the skillet to the casserole. Repeat the procedure, browning the remaining rabbit, deglazing and adding rabbit and liquid to t casserole. Bring the brown chicken stock to a boil; skim, if necessary, and pour it the casserole (liquid should not quite cover meat). Place the casserole, partially covered, in the lower third of the oven. A 50 minutes, check the forelegs, racks and loins. If they are tender, remo them. Continue cooking until all of the remaining pieces are tender, 1 to 1/2 hours total cooking time (timing can vary depending on size and tender of the rabbit).Transfer to serving plates and keep warm. Meanwhile, blanch the garlic in boiling salted water for 30 seconds; drain Blanch again for 30 seconds, drain. Place in a small skillet with 1 tablespoon of olive oil and saute over high heat for 1 minute. Place the skillet in the oven until the garlic is golden, 25 to 30 minute Cut each clove into 3 or 4 pieces; set aside. When the rabbit is tender, place the skillet with cooking liquid over high heat and boil until reduced by half, about 15 minutes. Skim all of the fat from the surface. In a small cup, stir together the arrowroot and water; whisk the mixture into the reduced cooking liquid and return to a boil. A brandy, adjust seasonings with salt and pepper, and skim again if necessary Stir in the reserved garlic pieces, and pour over the rabbit. Serve your rabbit with Roast Beet Puree, spinach and beet greens. Source: New York's Master Chefs, Bon Appetit Magazine Written by Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York From: Jr Byers Yield: 4 servings

Date: 02-26-96

Page 966

PAN-STEWED RABBIT

1

rabbit, ready for the pan

1

salt

1/2

cup

1

cup

1 2

olive oil vinegar, wine flour

tablespoon

3

butter olives, chopped

1

garlic clove, mashed

2

cup

consomme

1/4

teaspoon

salt

1/4

teaspoon

pepper

1

tablespoon

bacon, raw, diced

2

cup

wine, red

Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours. Recipe date: 12/10/87 Yield: 1 servings

PAN-STEWED RABBIT #1

1

rabbit, ready for the pan

1

salt

1/2

cup

1

cup

1 2

olive oil vinegar, wine flour

tablespoon

butter

3

olives, chopped

1

garlic clove, mashed

2

cup

consomme

1/4

teaspoon

salt

1/4

teaspoon

pepper

1

tablespoon

bacon, raw, diced

2

cup

wine, red

Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours. Yield: 1 servings

Page 967

PAPAGO TEPARY BEAN SOUP

2

c

tepary beans, soaked

1

ts

mixed oregano and cumin

1

clove

garlic, diced

1

md

onion, chopped

6

c

water

1

c

diced celery

3

c

2 4

tomatoes w/juice carrots, sliced

slices

bacon, diced

Drain soaked beans and bring to boil in big pot. When tender, fry bacon until limp. Remove bacon; add onion, carrots, celery and garlic and saute. Add bacon, tomatoes and juice and the remaining spices. Cook 10 mins., add beans. Cook another hour until beans are mealy-tender. Serves 6. Serve with flour tortillas or fresh frybread. Dried red chile pepper may be stirred into pot during the last 10 minutes. Yield: 6 servings

PAPPARDELLE ALLA LEPRE

1 1/2

kg

1

hare in small pieces hare liver

500

gm

fresh pappardelle

1

deciliter

evoo

1

small

1

bn parsley onion

1

carrot

1

stalk celery

1

glass full-bodied red wine

1/2

glass milk

4

tablespoon

1

grated parmesan cheese salt and pepper

Pappardelle alla lepre (large tagliatelle with hare ragout) Mince parsley, carrot, onion and celery in thick pieces; place them in a saucepan with oil and a pinch of salt and pepper. Add hare, place over brisk fire up to meat dries itself; then mince it and put it again in saucepan. Add wine, make it evaporate on medium fire and stir with a wood tablespoon. Add milk and increase flame; 5 minutes before removing from fire add the liver cut into bits. Boil pasta in abundant salty water; then drain it and finally season it with sauce and cheese. Note: it's a demanding preparation: face it when you are in the best mood!

Page 968 www.capperosalato.com M's note. I'd lose the milk. From: Michael Loo

Date: 03-18-03

Yield: 6 servings

PAPRIKA CREAM SCHNITZEL

1

lb

1/2

cup

3 2

elk or deer round, cubed water slices bacon, finely cut

tablespoon

1

chopped onion clove garlic, chopped

1/2

teaspoon

salt

1

teaspoon

paprika

1/2

cup

tomato sauce

3/4

cup

1

sour cream chopped parsley

Placed cubed meat and water in a preassure pan and cook about 30 minutes at 10 psi. Fry bacon until crisp; add cooked meat, onion and garlic and cook until brown. Add salt, paprika, tomato sauce and sour cream. Simmer this mixture gently until sauce is thick. Sprinkle with chopped parsley just before serving. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Yield: 4 servings

Page 969

PARTRIDGE WITH CABBAGE( PERDRIX AUX CHOUX)

2

plump partridges

2

lb

green cabbage

1/2

lb

breast of pork

1/2

lb

raw garlic sausage

1/4

lb

chipolata sausages

1

medium

1

sized carrot salt

1

pepper

1

onion stuffed with a clove

1

bouquet garni

4

cup

stock

3

tablespoon

lard

Remove outside leaves of cabbage, plunge into boiling water, boil for 5 minutes and remove cabbage. Put breast of pork into the same water, bring to a boil, simmer for 15 minutes and drain. Spread the cabbage leaves on a big dish and season with coarse salt and freshly ground pepper. Brown the partridges quickly in a little lard. Line a large casserole with bacon and a third of the cabbage leaves. Lay the partridges, carrot, onion and bouquet garni on top. Cover with half of the the remaining cabbage, follow with a layer of sliced pork, chipolatas and garlic sausage. Cover with the rest of the cabbage, add stock to cover sausage and bring to a boil. Add 3 tablespoons of stock to the roasting pan juice and pour over the cabbage. Cover with a piece of buttered paper cut to the same size as the casserole, then with a lid, and braise for another 15 minutes, then remove pork. Continue to braise for 1 5 more minutes or until partridges are tender. Drain the cabbage thoroughly and place in the middle of a serving dish. Put the partridges on top, surround with chipolatas, sliced sausage, pork and vegetables. Serve a little of the cooking liquid as a sauce. Serves 4 source: French cooking for everyone Lei Gui Bronx,NY From: Steve Thomas List Ä Yield: 1 servings

Date: 26 Mar 97 Chile-Heads

Page 970

PARTRIDGES WITH CABBAGE

1

partridge per person

1

medium

2

oz

cabbage -- shredded butter -- lard or bacon fat

1

salt

1

black pepper -- freshly

1 1/4

ground teaspoon

1 1/2

paprika juniper berries

pint

double cream

Parboil the shredded cabbage in salted water for 10 minutes. Drain well. In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes. Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes. Formatted by [email protected] Recipe By

: Two Fat Ladies #FL1A04

From: Sue Recipes (Mailing List) Ä Yield: 6 servings

Date: 22 Sep 97 Mastercook

Page 971

PARTY CHICKEN; CASSEROLE

2

8 oz. cans crabmeat

1

boned

1

cup

pepperidge farm dressing

1

dry

2

chicken breasts; boned and

1

split

1/4

teaspoon

salt

1/4

teaspoon

pepper

1

can

1 1/4

cream of mushroom soup undiluted

teaspoon

paprika

1

parlsey or pimiento strips

1

for color

Recipe by: Mrs. Siegle Parks Butter 9 x 9-inch casserole. Bone crabmeat and place on bottom. Make stuffing according to package directions and place on top of crabmeat. Skin chicken breasts and lay over stuffing. Sprinkle on parsley or pimiento and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with paprika. Bake, uncovered, at 325ø for 1 1/2 hours. Source: "Mountain Measures"; Junior League of Charleston, WV ed. 1974 [email protected] Yield: 4 servings

PASSAMAQUODDY (SMOKED RABBIT)

fresh jack rabbit mesquite chips salt to taste Catch a fresh jackrabbit around December. (If none are available, purchase one at a supermarket.) Clean and cut rabbit into large pieces. Place on grill over red coals, and add mesquite chips to the fire. Put a lid over the rabbit and smoke slowly for 1/2 hour or so, turning halfway through. Be careful not to overcook-- rabbits have very little fat and will dry out quickly.

Page 972

PAUL HINRICHS' JERKY

3/4

cup

soy sauce

1

cup

worcestershire sauce

3

tablespoon

kosher salt

2

tablespoon

crushed black peppercorns

2

tablespoon

garam masala

1

tablespoon

garlic powder

1

tablespoon

onion powder

2

level teaspoons prague

1

powder #1

I combine all the ingredients in a blender, mix with the sliced beef or venison in a white trash bag that I can close with a twist tie (but I set it in a stainless steel bowl to avoid messes). Put in the fridge 24 - 36 hours, overhaul at least twice. Dry by your method of choice, I like a dehydrator set at 125 F. Takes ablout 15 hours to dry. From: Paul Hinrichs <[email protected]> (for 10 pounds): Yield: 1 servings

Page 973

PAUPIETTES OF VENISON

1/8

lb

1 2

small

1/4

lb

1 1

mushrooms egg onions, finely chopped bacon, cut into small pieces

tablespoon

2

dijon mustard cloves garlic

1 1/2

teaspoon

1

tablespoon

1

finely chopped lemon peel bread crumbs flour

1

bacon drippings

1

salt and pepper

1

one teaspoon thyme

1

handful of fresh parsley,

1

minced

Fry the onions, mushrooms and bacon in a little dripping. Mix in the lemon peel, breadcrumbs, parsley and seasoning, and a beaten egg. Flatten out each piece of venison. Season with pepper, salt and thyme. On each slice, lay a bit of the stuffing, roll up the meat and secure with a toothpick or tie with string. Roll them in flour and brown them in bacon drippings. Add water, just to cover, and simmer very slowly for 10 minutes. Crush the garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slow simmer. The sauce should be creamy. Serve with rice or mashed potatoes. Susan Hattie Steinsapir rec.hunting 8 slices [1 oz][thin] venison cut from the round or loin Yield: 1 servings

Page 974

PAWNEE INDIAN CORN SOUP HTTP://WWW.ANIWAYA.ORG

1

stew size beef chunks of

1

meat

1

dried corn

1

salt and black pepper

1

optional:

1

potatoes

1

onions

For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. Boil water for the amount of soup you want to prepare. When water is at the boiling point, drop in the determined quantity of half-sized beef chunks of meat. Add salt and pepper to taste. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30-45 minutes until soft and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. Optional: If your potatoes are already boiled, add them in the last 10-15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as a side dish. From: Melody Sheline
Page 975

PAWNEE ROAST PRAIRIE CHICKEN

2

frying

size chickens (about 2 to 2.5 lbs); or 2 prarie chicken

2

cup

diced celery (be sure to use leaves; too, to stand in for wil

2

cups

chopped onion

3

to

4 tbsp. chopped fresh sage or 3 to; 4 tsp. dried sage

6

tbsp.

wild honey (sometimes molasses is u; sed)

4

medium

sized sweet potatoes

2

tbsp.

chopped fresh chives or green onion; tops

1

tbsp.

hulled sunflower seeds, or chopped; pecans*

salt and pepper to taste (again ori; ginally, just salt was us

In modern times regular chicken is used, since prarie chicken in the wild are endangered and the farm raised ones tend to be expensive; the potatoes and sweet potato stand in for wild turnips--but I've made it with store bought turnip*Lightly toasted in a frying pan (free-range chicken do work best for this recipe, but regular chicken is fine if some of the fat is removed) Preheat oven to 350 degrees. Rinse chickens and pat dry. Place them in a roasting pan. Season the cavities. Truss birds with kitchen string (real sinew thread can also be used--it is traditional, but can be hard to come by--synthetic sinew, to my knowledge, cannot be used--but I'm not sure about this). Brush each bird with 1 tbsp. honey or molasses. Roast for 20 minutes per pound, or until juices run clear (while roasting, it is a good idea to baste the birds a few times with the pan juices). Remove from oven let sit for 7 to 10 minutes Scrub potatoes and prick with a fork. Roast potatoes in the oven with the chickens for 45 to 60 mintues, or until tender when pricked with a fork. When done, split potatoes open and drizzle with remaining honey or molasses. Sprinkle with the chives or green onion tops and toasted seeds or nuts; season lighly with salt and pepper. Place chickens on a serving platter and surround with the prepared potatoes.

Page 976

PAWNEE ROAST PRAIRIE CHICKEN

2

frying size chickens or

2

prarie chicken

Salt and pepper to taste (originally just salt was used) 2 C. diced celery (use leaves to stand in for wild celery) 2 C. chopped onion 3 T. chopped fresh sage or 3 tsp. dried sage 6 T. wild honey or molasses 4 med. sweet potatoes 2 T. chopped fresh chives or green onion tops 1 T. hulled sunflower seeds, or chopped pecans, lightly toasted in a frying pan In modern times regular chicken is used, since prarie chicken in the wild are endangered and the farm raised ones tend to be expensive; the potatoes and sweet potato stand in for wild turnips. (free-range chicken do work best for this recipe, but regular chicken is fine if some of the fat is removed) Preheat oven to 350 degrees. Rinse chickens and pat dry. Place them in a roasting pan. Season the cavities. Truss birds with kitchen string (real sinew thread can also be used--it is traditional, but can be hard to come by--synthetic sinew, to my knowledge, cannot be used--but I'm not sure about this). Brush each bird with 1 T. honey or molasses. Roast for 20 minutes per pound, or until juices run clear (while roasting, it is a good idea to baste the birds a few times with the pan juices). Remove from oven let sit for 7 to 10 minutes Scrub potatoes and prick with a fork. Roast potatoes in the oven with the chickens for 45 to 60 mintues, or until tender when pricked with a fork. When done, split potatoes open and drizzle with remaining honey or molasses. Sprinkle with the chives or green onion tops and toasted seeds or nuts; season lighly with salt and pepper. Place chickens on a serving platter and surround with the prepared potatoes. source unknown From: "Mignonne"
Page 977

PAWPAW'S DEER SAUERBRATEN

3 1/2

lb

2

large

1

venison chuck roast onion; sliced whole bay leaves

12

whole peppercorns

12

whole juniper berries (if

1

desired)

6

whole cloves

1 1/2

cup

red wine vinegar

1

cup

boiling water

2

teaspoon

salt

2

tablespoon

shortening

12

whole gingersnaps (3/4 cup)

1

crushed

2

teaspoon

sugar

Place venison roast in a glass or earthenware bowl or baking dish, with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water and salt. Cover tightly and refrigerate, turning venison twice a day at least 3 days. Never pierce when turning. Remove venison from marinade. Reserve marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling, reduce heat. Cover and simmer until venison is tender 3 to 3 1/2 hours. Remove venison and onions from skillet, keep warm. Strain and measure liquid in skillet. Add enough water to liquid if necessary, to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison and onions with gravy. Everyone who tastes this says it is delicious. Recipe by: PawPaw Yield: 1 servings

Page 978

PEANUTTY VENISON (OR BISON) AND BEAN STEW

1 1/2

cup

dried beans

4 1/2

cup

venison or bison broth

1/2

lb

1 1

venison or bison stew meat, cut into 1-inch cubes

cup

wild carrots

2

stalks celery, sliced (1

1

cup)

1/2

cup

chopped ramps

1

teaspoon

dried basil, crushed

1/2

teaspoon

ground coriander

1/4

cup

peanut butter

Soak beans as directed. Drain and rinse. Add broth to beans; bring to boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly tender (see cooking directions, above). Add carrots, celery, ramps or onions and garlic, basil, and coriander. Cover; simmer for 30 minutes or till vegetables and beans are tender. For a thicker stew, mash beans slightly with a spoon. Place peanut butter in a small bowl. Stir in about 1/2 cup of the cooking liquid; stir into stew mixture. Heat through. From: Mignonne From: Jim Weller Yield: 4 servings

Date: 11-05-03

Page 979

PECAN CRUSTED RABBIT

1/2

cup

1

cup

bread crumbs pecan pieces

1

essence

4 1

rabbit tenderloins, about 3 oz

each

1 1/4

salt and pepper cup

creole mustard or whole

1

grain mustard

1/4

cup

vegetable oil

2

tablespoon

olive oil

1/4

cup

chopped onions

1/4

cup

chopped green onions

1/4

cup

chopped celery

1/4

cup

chopped green bell peppers

2

tablespoon

minced seeded jalapeno

1

peppers

1 1/2

tablespoon

minced garlic

2

tablespoon

chopped fresh basil

2

teaspoon

chopped fresh thyme

2

teaspoon

chopped fresh oregano

2 2 1/2

bay leaves cup

peeled, seeded and chopped

1

tomatoes

3

cup

1

pinch

chicken stock cayenne

1 4

salt and black pepper tablespoon

(1/2 stick) cold unsalted

1 2

butter, cubed cup

southern cooked greens

Preheat the oven to 400 degrees. In a food processor, pulse the bread crumbs, pecan pieces and Essence together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely. Dredge the tenderloin in the pecan crust mixture. In a saute pan, heat the vegetable oil. When the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes. In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand-held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Reseason with salt and pepper. To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top. Yield: 4 servings EMERIL LIVE #EMIAO8 From: Sylvia Steiger

Date: 02 Sep 97 National

Page 980 Cooking Echo Ä Yield: 1 servings

PECAN CRUSTED VENISON WITH BOURBON MASH

12

venison medallions (3 oz ea)

2

cup

roasted pecans

1/2

cup

bread crumbs

2

tablespoon

essence

2/3

cup

1

creole mustard olive oil for sauteing

6

whole sweet potatoes; roasted, skin left on, wa

1/4

cup

heavy cream

1/4

cup

bourbon

2

tablespoon

butter

1

salt and pepper

1

fried sweet potato nests

2

tablespoon

chives; chopped

2

tablespoon

brunoise red peppers

2

tablespoon

brunoise yellow peppers

For the venison: In a food processor, pulse the pecans until they are coarse and are still textured. (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Crust each medallion with the pecan crust. (Every inch of the medallion needs to be crusted completely). For the mash: The potatoes should be roasted for 40 minutes at 425 degrees. Remove skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt and pepper. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford, 5/11/96 Yield: 4 servings

Page 981

PEMMICAN

1

lb

caribou jerky

2

tablespoon

brown sugar

2

oz

raisins

2

oz

cranberries

5

oz

suet

Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values. Yield: 1 batch

PEMMICAN #2

1

cup

1

cup

1 1

finely ground jerky raisins or other dried fruit

cup

1

chopped roasted nuts (pecans walnuts,peanuts,etc )

1/3

teaspoon

chile powder

2

tablespoon

honey

4

tablespoon

peanut butter

Mix all ingredients thoroughly and press into a shallow pan. Cover with wax paper and refrigerate overnight. Cut into bars and wrap in foil. Pemmican will keep a long time but will become messy in hot weather. This is a modernized version of a food the North American Indians for hundreds of years. From Steve Pickett Yield: 1 servings

Page 982

PEMMICAN (CHIPPEWA)

1

lb

dried beef or smoked venison

3/4

lb

dried crushed choke-cherries

1/2

lb

fresh beef suet, chopped fine

1/2

cup

light brown or natural sugar

Pass all through meat grinder, except the sugar. Add the sugar. Mix thoroughly. Pack in a bowl and keep covered and refrigerated. Serve with sourdough bread Dried currents can replace the chokecherries.

PEMMICAN AS BY THE DOOLEYS OF BOISE

4

cup

dried meat

3

cup

dried fruit

2

cup

rendered fat

1

nuts

1

honey

4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder. 3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture. 2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained. Unsalted nuts to taste and a shot of honey. Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age. HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross country skiing. This recipe was originally from a Chippewayan Indian Guide as he learned it from his father. No buffalo chips! This recipe was submitted by the Dooleys of Boise. Our thanks to them. Winter 1981 (Vol. 4, No. 1) Newsletter for Voyageurs http://www.grin.net/~thanos/PEMMICAN.html

Page 983 http://w4.lns.cornell.edu/~seb/pemmican.html From: [email protected] From: [email protected] Yield: 4 servings

PEMMICAN BY THE DOOLEYS OF BOISE

4

cup

dried meat

3

cup

dried fruit

2

cup

rendered fat

1

nuts

1

honey

4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180 F overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder. 3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture. 2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained. Unsalted nuts to taste and a shot of honey. Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age. HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross country skiing. This recipe was originally from a Chippewayan Indian Guide as he learned it from his father. Submitted by: the Dooleys of Boise To: Winter 1981 (Vol. 4, No. 1) Newsletter for Voyageurs http://www.grin.net/~thanos/PEMMICAN.html http://w4.lns.cornell.edu/~seb/pemmican.html Reposted on: [email protected] From: Jim Weller Date: 24 Oct 99 Yield: 4 servings

Page 984

PEMMICAN III

4

cup

powdered meat

1 1/2

cup

beef suet

1

cup

currant jelly

3/4

cup

bouillon

1

teaspoon

dried minced chives

1/2

cup

brown sugar

1/4

cup

ground raisins

1/2

teaspoon

1

each allspice, garlic powder savory and black pepper

Melt suet over very low heat. Add currant jelly. Blend powdered meat with remaining ingredients. Add seasoned meat mixture gradually to melted suet, stirring constantly. Cover tightly and bake in a preheated oven at 300 degrees for 1 1/2-2 hours. Remove from oven and ladle immediately into muffin tins, filling no more than 1 inch full. When cooled completely, remove and wrap in aluminum foil. Store in freezer. Makes 24 cakes. From: "Anita Bautsch"
PEPE'S SMOKED VENISON

12

lb

boned haunch of venison

2

cup

burgundy

1

cup

beef bouillon

1

medium

1

onion, sliced clove garlic, crushed

1

bay leaf

3

juniper berries (optional)

1

teaspoon

salt

Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove meat; either tie or skewer in compact shape. Strain marinade and reserve. Place meat on rack of water-type smoker and cook for 1 hour per pound. From: Vampy_pepe
Page 985

PEPITA-GRILLED VENISON CHOPS

5

tablespoons

pepitas

3 cloves garlic 1 tablespoon red chile powder 1/2 cup tomato paste 1/4 cup vegetable oil 3 tablespoons lemon juice or vinegar 4 thick-cut venison chops, or substitute thick lamb chops

Here is a tasty grilled dish featuring native New World game, chiles, and tomatoes, plus pepitas toasted pumpkin or squash seeds. Garlic is not native to the New World, but is given here as a substitute for wild onions, which the people of Cerén would have known. Puree all the ingredients, except the venison, in a blender. Paint the chops with this mixture and marinate at room temperature for an hour. Grill the chops over a charcoal and piñon wood fire until done, basting with the remaining marinade. Heat Scale: Medium Yield: 4 servings

Page 986

PEPPER CRUSTED CROWN OF VENISON,SWEET POTATO WEDGE

2

full racks of venison --

1

frenched

350

gm

100

gm

1

sweet potatoes -- peeled yukon gold potatoes -peeled

100

gm

onions -- sliced

75

gm

parmesan cheese -- grated

5

gm

1

fresh rosemary -- chopped salt and pepper

100

ml

stock

60

gm

carrots -- shaped

60

gm

beets -- shaped

60

gm

red pepper -- finely

1

chopped

15

gm

shallots -- finely chopped

80

gm

white corn

60

ml

maple syrup

1/ Season venison and cut strips along the eye, tie them together. Place in a preheated oven of 450*F and sear then turn to 350*F. 2/ Slice and arrange potatoes into a round pan and sprinkle with cheese, seasoning and stock. 3/ Bake at 350 for 25 minutes, 4/ In a saucepan prepare white corn relish, start with shallots, garlic red peppers and then the corn, add stock and reduce until done. 5/ Turn and blanche beets and carrots, prepare candy glaze and toss veg. 6/ For final presentation, start with a wedge of potaotes, cut venison and place two pieces on top, add corn relish and candied beets and carrots, drizzle with pan juices. From: Cooking with the Wolfman is a registered trademark of David Wolfman. Copyright c 1999 - 2001 David Wolfman. All rights reserved. From: Cooking With The Wolfman Yield: 4 servings

Page 987

PEPPER SAUCE FOR VEAL OR VENISON

5

slice

white bread, crusts removed

1

drippings from roast

2 1/2

cup

juices from roast meat

2

tablespoon

red wine vinegar

1/2

teaspoon

ground black pepper

1

sprinkling of salt

Piper for feel and for venysoun. Take brede, and frye it in grece, draw it vp with brothe and vinegre: caste ther-to poudre piper, and salt, sette on the fire, boile it, and melle it forthe. Fry the bread slices in the dripping or other fat until light gold. Break them into small pieces and put them in the goblet of an electric blender with all the other ingredients. Process until fully blended. Turn the mixture into a small pan and simmer for 2-3 minutes, stirring. Taste and add any extra pepper needed to make it pungent but not fierce. Serve it in a warmed sauce boat with veal or venison. from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94 From: Jim Weller

Date: 03-03-96

Yield: 6 servings

PEPPER SAUCE FOR VEAL OR VENISON ENGLAND, 15TH CENTURY

8

slice

fried bread

4

tablespoon

meat stock

2

tablespoon

vinegar

1/4

teaspoon

pepper

1/2

teaspoon

salt

"Sauce Piper for Veel and for Venysoun" from "Two Fifteenth-century Cookery Books" "Take the fried bread, which you have soaked in the meat stock and vinegar, and add the pepper and salt. Puree in a blender and then put in a saucepan; bring to a boil and simmer until the sauce is thick and smooth." _Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett From: Jim Weller Yield: 1 unknown

Date: 03-02-96

Page 988

PERFECT CORN SOUP & FRY BREAD

1/2

#

bacon or salt pork, diced ( do not; drain grease )

1

med

onion, diced

3

stalks

of celery, diced

2

#

frozen corn ( i use mine from the g; arden that i have put up

2

cans

of white or yellow hominy ( juices; too )

4

large

potatoes peeled and diced

brown in stock pot.

well ty for the welcome,,, and the group made it home safe and sound.. Roads weren't to bad,, but was glad to see the porch light of the house. Will relate powwow experience tomorrow,, but for now I wanted to try and give you the corn soup recipie I use at every gathering, and you are correct,no matter what the temp ,, the soups are always the first to go. . Make enough stock to cover contents of indg. plus about 3' above ** I prefer to use chicken base and make my stock for this soup. Bring all to a boil, reduce heat and let simmer for about an hour. Season with salt and pepper to taste

Page 989

PERUVIAN MESQUITE CHICKEN STIR-FRY

1

lb.

chicken leg & thigh meat,skinless/b; oneless

2

cups

broccoli florets

1/3

cup

olive oil

1

cup

carrot coins, 1/8' thick

1

spanish

onion, medium, cubed 1'

1/2

cup

celery, sliced 1/8' thick

1

bell

pepper, 1/2 green & 1/2 red, cubed; 1'

1

tsp

salt

1

yellow

squash, 6 to 8 inches, cut into 1/2; ' coins

1

tsp

1

garlic, minced zucchini, 6 to 8 inches,cut into 1/; 2' coins

1/4

cup

sweet peruvian mesquite meal

2-3

each

chiltepin peppers

Prepare sauté pan with 1/2 of the olive oil. * Cut chicken into 1-1/2' cubes and place chicken into olive oil coating them evenly. * Sprinkle Sweet Peruvian™ generously over both sides of the chicken. * Heat sauté pan to medium heat and brown chicken until done turning often. This should take about 10-12 minutes. * In another sauté pan add remaining olive oil and place onions, bell peppers & celery on medium heat. Cook until onions begin to brown on the edges then add garlic. * Add carrots and broccoli and cook for about 5 minutes and add yellow squash and zucchini and cook until hot and remove. Total time should be about 12-14 minutes * Combine chicken to vegetables and mix well. Serve over brown rice pilaf. * Crush Chiltepin peppers and sprinkle around edge of plate as a garnish and to use if a spicy taste is desired. Yield: 4 to 5 people f

Page 990

PESOLE

1

pkg

1 1 2

pesole ; (fresh packed, frozen ; (or dried)

large

2

onions garlic cloves

1

teaspoon

oregano

1

teaspoon

cumin

3

lb

1 3

lb

3

lb

1 1

beef ; (hamburger or cubed chuck venison pork (steak or roast) ; cubed

large

can stewed tomatoes

1

; (opt'l.)

1

green chili, chopped

1

; (opt'l.)

Wash pesole 2-3 times (until deposit is gone). Boil in a very large kettle in 3-4 quarts of water with onion, garlic, cumin, salt and pepper for about 3 hours. Add water as needed. Brown bmeat, add to soup mixture with tomatoes and green chili. Continue to boil until pesole and meat are done. Pesole will double in size and will be soft like hominy. Serve in soup bowls. This amount serves a very large crowd. Serve with fry bread. From Bonnie Russell - Pawnee Posted in rec.food.cooking by Steven P. Thorn/Case Western Reserve Univ./ Cleveland, OH. Yield: 1 batch

Page 991

PHEASANT & PIGEON TERRINE W/ CUMBERLAND JELLY

3

tablespoon

2 1

olive oil onions; very finely chopped

centiliter

garlic; very finely chopped

1

lemon rind; grated

1

fresh black pepper

2

sprigs fresh thyme *or*

1

. 1/2 tsp dried

1

cup

1 1/2

lb

1 1

port wine pigeon & pheasant meat . finely diced

lb

lincoln sausages (pork link

1

. sausages)

14

rashers of streaky bacon

1

. (slices of bacon) ----CUMBERLAND JELLY----

2

teaspoon

2/3

cup

1

mustard powder port wine lemon rind (grated) & juice

1

orange rind (grated) & juice

2

teaspoon

gelatine powder; unflavored

3/4

cup

redcurrant jelly

To make the Cumberland jelly, put all the ingredients in a saucepan. Over moderate heat melt the jelly - this takes a surprising length of time, but don't be tempted to raise the heat and hurry up the task or the jelly will just burn! Once everything is melted together, pour into a warmed jar, cover and seal. Heat the oil, add the onions and garlic and cook for a couple of minutes, then add the grated lemon rind, plenty of pepper, the leaves from the thyme sprigs, or dried thyme, and the port. Let the mixture boil fast for 3-4 minutes then take the pan off the heat and leave to cool completely. In a bowl, mix together the diced game, the pork sausage meat and the cold port wine mixture, using your hands to mix thoroughly messy, I know, but the only way to mix properly. Cover the bowl and leave in a cool place for several hours, or overnight - the longer the better. Meanwhile, prepare a 2 lb / 9OO g terrine or loaf tin by lining it with foil. Stretch the bacon with the blade of a knife on a board, and lay the rashers/slices in the inside of the terrine widthways, to line it evenly. Pack the game mixture into the terrine and cover with foil. Put the terrine into a roasting tin and add enough water to the tin to come halfway up the sides of the terrine. Cook in a preheated moderate oven (350øF/ 180øC /gas 4) for 1 3/4-2 hours. Take the terrine out of the water when the cooking time is up. Weight it - I use cans of tomatoes or similar - and leave it until cold before storing in the refrigerator. Turn out to serve, cut into slices about 2 inch / 1 cm thick. Accompany with the Cumberland jelly. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The

Page 992 WEE Scot -- pol Mac Griogair Yield: 8 servings

Page 993

PHEASANT AMERIND

2

lb

1

pheasant hen, cleaned (up to 2 1/2; lb) onion, quartered

1

bay leaf

6

peppercorns

1

small

1

carrot, sliced celery stalk, sliced

1

teaspoon

salt

4

tablespoon

butter

1

pinch

thyme, powdered

1/4

teaspoon

rosemary, dried and crumbled

1/4

cup

mushrooms, chopped

2

tablespoon

flour

2

tablespoon

black walnut meats, finely chopped

COOK BIRDS: Split pheasant down the breastbone (or have your butcher do this). Rinse the halves, place in a deep pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt and peppercorns. Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender. Remove foam and scum as it forms. Remove bird(s) from broth, reserving the broth. Using a heavy skillet, saute the halves in about 2 T of the butter until golden. Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan. Sprinkle with thyme and rosemary. Bake, lightly covered with foil, for 30-40 minutes at 350 degrees F. MAKE GRAVY: While the birds are in the oven, strain the broth and boil rapidly down to about 2 cups. Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mushrooms and keep them warm. Melt the remaining 2 T of butter in the skillet. Add the flour, stirring up the browning from the pan. Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. Add mushrooms and continue cooking approximately 1-2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm platter (or leaving them in the casserole), pour the gravy over the pheasant. Garnish with the chopped nutmeats and serve. This dish is particularly good with wild rice. NOTES: * Pheasant in the North American tradition -- This recipe is adapted from the exceptionally good, controlled-circulation Recipes Only Magazine. The original dish was created by Mary Richard for use in

Page 994 her Teepee Restaurant, in Winnipeg. I found some of the ingredients hard to locate in a hurry and used what I had available with good results. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or walnuts for the black walnuts. : Difficulty: easy once you have the all the ingredients ready. : Time: 40 minutes preparation, 80 minutes cooking. : Precision: measure the spices. : G. Roderick Singleton : Syntronics Manufacturing Inc., Toronto, Ontario, Canada. : [email protected]

utzoo!syntron!gerry

: Copyright (C) 1986 USENET Community Trust Yield: 2 servings

PHEASANT AND PICKLED WALNUT TERRINE

1

pheasant

1/2

bottle

1

lb

streaky bacon rashers

1

salt

1

black pepper -- freshly

1

ground

1

jar pickled walnuts

1

red vermouth

Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in a preheated oven at 350 degrees for 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving. Formatted by [email protected] Recipe By

: Two Fat Ladies #FL1A04

From: Sue Recipes (Mailing List) Ä Yield: 6 servings

Date: 22 Sep 97 Mastercook

Page 995

PHEASANT AND PIGEON TERRINE W/ CUMBERLAND JELLY

3

tablespoon

2 1

olive oil onions; very finely chopped

centiliter

garlic; very finely chopped

1

lemon rind; grated

1

fresh black pepper

2

sprigs fresh thyme *or*

1

. 1/2 tsp dried

1

cup

1 1/2

lb

1 1

port wine pigeon & pheasant meat . finely diced

lb

lincoln sausages (pork link

1

. sausages)

14

rashers of streaky bacon

1

. (slices of bacon) ----CUMBERLAND JELLY----

2

teaspoon

2/3

cup

1

mustard powder port wine lemon rind (grated) & juice

1

orange rind (grated) & juice

2

teaspoon

gelatine powder; unflavored

3/4

cup

redcurrant jelly

To make the Cumberland jelly, put all the ingredients in a saucepan. Over moderate heat melt the jelly - this takes a surprising length of time, but don't be tempted to raise the heat and hurry up the task or the jelly will just burn! Once everything is melted together, pour into a warmed jar, cover and seal. Heat the oil, add the onions and garlic and cook for a couple of minutes, then add the grated lemon rind, plenty of pepper, the leaves from the thyme sprigs, or dried thyme, and the port. Let the mixture boil fast for 3-4 minutes then take the pan off the heat and leave to cool completely. In a bowl, mix together the diced game, the pork sausage meat and the cold port wine mixture, using your hands to mix thoroughly messy, I know, but the only way to mix properly. Cover the bowl and leave in a cool place for several hours, or overnight - the longer the better. Meanwhile, prepare a 2 lb / 9OO g terrine or loaf tin by lining it with foil. Stretch the bacon with the blade of a knife on a board, and lay the rashers/slices in the inside of the terrine widthways, to line it evenly. Pack the game mixture into the terrine and cover with foil. Put the terrine into a roasting tin and add enough water to the tin to come halfway up the sides of the terrine. Cook in a preheated moderate oven (3500F/ 1800C /gas 4) for 1 3/4-2 hours. Take the terrine out of the water when the cooking time is up. Weight it - I use cans of tomatoes or similar - and leave it until

Page 996 cold before storing in the refrigerator. Turn out to serve, cut into slices about 2 inch / 1 cm thick. Accompany with the Cumberland jelly. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor

Date: 05-10-96

From: [email protected] (Hugs)

Date: Fri, 13 Mar 1998 08:41:44

~0600 Yield: 8 servings

PHEASANT BRAISED IN GIN AND JUNIPER

1

whole pheasant

1

salt and freshly ground

1

black pepper

1

thin sheets of pork fat or

1

blanched sliced bacon

2

tablespoon

vegetable oil

3/4

cup

slivered shallots or green

1 1/2

onions teaspoon

2

crushed juniper berries bay leaves

2/3

cup

good gin

1/4

cup

dry sherry

3

cup

1

rich game bird or chicken stock

3

tablespoon

minced parsley

2

tablespoon

butter (optional)

Season the pheasant with salt and pepper and truss to help maintain its shape. Completely wrap the bird with the pork fat, tying with twine if necessary. In a heavy bottomed casserole, sear the bird until golden brown on all sides. Remove the pheasant and pour off the fat. Add the oil and shallots and saute until just beginning to color. Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 45 minutes or until bird is tender (check at leg joint). Remove the pheasant to a serving platter, discard fat wrap and keep warm. Strain braising liquid, discarding solids and skim off fat. Reduce mixture quickly over high heat to a light sauce consistency. Off heat, whisk in the parsley and butter and season with salt and pepper. Carve pheasant into serving pieces, and ladle with sauce and serve immediately. Yield: 2 servings

Page 997

SOURCE: John Ash Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #JA9759 From: Dave Drum

Date: 11 May 97

National Cooking Echo Ä Yield: 1 servings

PHEASANT CASSEROLE(ENGLISH)

2 2

pheasants tablespoon

1

beef dripping onion

1

carrot

1

stick of celery

1

salt and pepper

2

glasses red wine

Set oven to 350/F or Mark 4. Prepare the vegetables and chop them roughly. Joint the pheasants, using the breasts and legs only (this saves having too many bones to cope with). Heat the beef dripping in a thick frying pan and brown the pheasant joints. Remove from the pan and place in a casserole dish. Place the vegetables in the frying pan and cook for 2 minutes, add the red wine and bring to the boil. Pour the mixture over the pheasant joints, season and cover the casserole. Cook in the oven for 1-1 1/2 hours until tender. Yield: 4 servings

Page 998

PHEASANT DELUXE

1

larg

1

cleaned

3

eggs -- beaten

4

cup

broth

1

cup

mushroom soup -- undiluted

1

onion

1/2

teaspoon

salt

1/2

teaspoon

pepper

1 1/2

cup

celery -- chopped

1 1/2

cup

american cheese -- grated

4

cup

ritz crackers -- crushed

1

simmer pheasant in salted

1

water until tender; remove

1 1

bones cut meat into small

1

pieces, set aside. beat eggs, add broth and soup.

1

add onion, pepper,

1

salt, celery, cheese and

1

crackers add pheasant meat

1

(can also use chicken

1

meat) and place in 9x13 inch

1

baking dish/pan. bake at 350

1

pheasant -- dressed and

1

chopped

1

f 1 hour.

1

makes 9-10 servings

Recipe By

:

From: "Bill Spalding"
Page 999

PHEASANT SMITANE

4

lb

1

pheasant sliced salt pork or bacon

1

butter

4

cup

apples; diced, tart

2

tablespoon

calvados

2

cup

sour cream

Bard the bird with the salt pork or bacon. Brown it in butter in a heavy pan. Then place it in a casserole with the drippings. Cover tightly and let simmer over low heat until tender, about 45 min. Add apples, Calvados and sour cream and cook over low heat until apples are tender. Do not let it boil. Serve with rice or wild rice. From the Joy of Cooking. Posted by Jim Weller Yield: 3 servings

PHINEAS' PARTRIDGE-PIE

3

partridge

1/2

lb

veal, cut 1/2-inch thick

1 1/4

teaspoon

salt

3/16

teaspoon

6

pepper bacon slices

1/4

cup

bacon fat

1

tablespoon

salad oil

3

tablespoon

flour

2

cup

2

bouillon whole cloves

1

cup

mushrooms, sliced

2

tablespoon

butter or margarine

1

tablespoon

parsley, chopped

1

sherry

1

flaky pastry

Cut partride in half lengthwise. Slice meat into six stirps. Sprinkle partridge and veal with 1 teaspoon salt and 1/8 teaspoon of pepper. Cut bacon slices in half and saute until golden brown. Put partridge in bottom of 2-quart casserole and cover, with veal bacon. Add 1 tablespoon salad oil to bacon fat in skillet and gradually add 3 tablespoons flour. Stir in 2 cups bouillon and cook until thick. Add cloves and remaining 1/4 teaspoon salt and pour over meat. Cover and bake at 350F for 1 hour. Meanshile, saute mushrooms in butter until tender. Place mushrooms and parsley over ingredients in casserole. Pour sherry over all and top with your favorite flaky pastry dough rolled to 1/8-inch thickness. Bake uncovered at 450F until pastry is light brown. Yield: 4 servings

Page 1000

PICADILLO TACOS

1-1/2

pounds

2

ground beef onions, chopped

2

garlic

cloves, minced

1

green

bell pepper, chopped

1

small

can or 2 tablespoons fresh jalapeno; peppers, chopped

3

tomatoes, peeled and chopped

1

tablespoon

tomato paste

1/2

cup

water or beef stock

1

teaspoon

oregano

1/2

cup

raisins

1/2

slivered

almonds

1/3

cup

green olives, stuffed with pimiento; , sliced salt and fresh ground pepper

This Latin American and Southwest spicy mixture of minced meat makes a great dish for a crowd when you double or triple this recipe. It can be served plain or as you would serve tacos with all the accessories. Sauté the onion, garlic and a wee bit of oil in a large heavy pan. When they are soft, add the green peppers and the jalapenos and cook for just a couple of minutes. Add the ground beef and brown it, then stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Simmer this on low for about 15 minutes. Stir in the raisins, almonds and olives. Heat through and taste to check seasonings. This Picadillo can be made in advance. Refrigerate or freeze until needed.

PICKLED OR CORNED BEEF OR VENISON

3

lb

salt

1/2

cup

molasses or brown sugar

2

gal

water

1/2

teaspoon

saltpeter

1/2

teaspoon

baking soda

It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients. Yield: 10 servings

Page 1001

PIGEON WITH CHERRIES

2 1

good plump pigeons oz

2 1 1

onions oz

1

flour bouquet garni (mixed herbs)

1/2

lb

1/2

oz

1 1 1/2

drippings or bacon fat sliced shallots or spring

red cherries stoned butter cream

pint

stock

Brown the pigeons slowly but throughly in the dripping in the casserole. Lift them out and in the same fat brown the sliced shallots. While the onions are browning split the pigeons in half and trim the backbone with the sissors. sprinkle the flour in the pan and brown lightly. Add the stock, bring to the boil and add the pigeons with the bouguet garni. Cook in the casserole in a slow to moderate oven for about 1 1/2 hours. then remove the pigeons carefully and keep warm. Reduce the sauce by boiling quickly until it is of a syrupy consistancy. Strain the sauce and replace it in the pigeons to reheat throughly. Add cream to taste. Sauter the stoned cherries quickly in the butter. Dish the pigeons. Pour over the sauce and scatter over the cherries, which should be sizzling hot. NB. The European wood pigeon is _Columba palumbus_ and is a large bird of length 16-18 inches long and live weight of about 1lb. One pigeon can *just about* feed two people but one pigeon per person is a good meal but not too much. Jonathan [email protected] rec.hunting Yield: 1 servings

Page 1002

PIKANTE REHFILETSCHNITTEN

1/2

cup

dry red wine

1/2

cup

water

1

medium

onion, peeled and cut into inch sli; ces

2

tablespoon

1 2

tablespoon

2

finely chopped scallions inch piece of cinnamon

1 1

finely chopped shallots, or sub

stick small

1

bay leaf whole clove

3

parsley sprigs

1/8

teaspoon

thyme

1/2

teaspoon

salt

1

freshly ground black pepper

2

lb

venison tenderloin, cut into inch-t; hick slices

3

tablespoon

butter

2

tablespoon

flour

1/2

cup

chicken stock

2

tablespoon

brandy

Venison Tenderloin in Spiced Brandy Sauce In a small mixing bowl, combine the red wine, water, sliced onion, shallots, cinnamon, bay leaf, clove, parsley, thyme, salt and a few grindings of pepper. Arrange the venison slices in one layer in a shallow baking dish and pour the marinade over them, turning the steaks to moisten them thoroughly. Marinate at room temperature for at least 2 hours, turning the steaks once or twice. Preheat the oven to 300°. Remove the steaks from the marinade and pat them thoroughly dry. Set the marinade aside. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the venison steaks and brown them for 2 or 3 minutes on each side, regulating the heat so they color quickly and evenly and without burning. Transfer the steaks to a shallow baking casserole or baking dish just large enough to hold them comfortably in one layer, and set them aside. Strain the marinade through a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding them. Add the flour to the fat remaining in the skillet, and cook over moderate heat, stirring constantly, until the flour browns lightly. Gradually pour in the strained marinade, chicken stock and brandy. Stirring constantly with a whisk, bring it to a boil, continuing to stir until the sauce is smooth and slightly thickened. Taste for seasoning. Pour the sauce over the venison steaks and bake in the middle of the oven for 10 minutes, basting them occasionally with pan juices. Serve at once, directly from the casserole, or on a large heated platter. NOTE: In Germany the venison is browned in butter as described above. Because butter alone burns easily, you may prefer to use 2 tablespoons

Page 1003 of butter combined with 1 tablespoon of vegetable oil. (Or just use clarified butter) from Time-Life Foods of the World, Recipes: The Cooking of Germany. From: [email protected] (Victor Date: Thu, 15 May 2003 06:13:08 +0200 Yield: 4 servings

PIKUNII GREEN CHILI BUFFALO

3

lbs

cubed buffalo stew meat

3

tablespoons

oil

3

ramps

or leeks, diced

1

tablespoon

1-1/2

and 1-1/2 teaspoons minced garlic lime, juiced

3

jalapeno

pepper, seeded and chopped

9

green

native* onions, chopped

3/4

cup

chopped fresh cilantro, or to taste

1

tablespoon

dried oregano

2 1/2

cups

tomatillo salsa

Cook Time: 25 Minutes Ready In: 40 Minutes * Mexican green onions 1. Heat oil in a large skillet over medium-high heat. Add the ramps/leeks, and cook for a few minutes, then stir in the buffalo stew meat, and garlic. Cook, stirring frequently until meat is evenly browned. 2. While the buffalo is cooking, stir together the lime juice, jalapeno, cilantro and native onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through. Serve with fry bread. Yield: servings: 12 se Preparation Time (hh:mm): 15 Mi

PIT ROASTED VENISON

recipe Early in the morning, dig a deep pit, put rocks in the bottom and build a roaring fire on top. When the fire burns down, put down willow branches and fresh bay leaf branches. Wrap the venison in a hide or rush mats to keep it clean. Cover it up with more bay branches and cover with the earth. Let it cook the whole day. Dig it up for dinner.

Page 1004

PLANKED VENISON OR MOOSEMEAT

1

aged venison

1

one bulldog

1

one fine oak plank

1

sufficient bourbon and

1

branch

Place favorite seasonings on plank. Place venison on seasonings. Pour one bourbon, sip whilst petting bulldog. Place plank with venison towards campfire and allow to cook slightly on each side (turn the venison once). When just heated through, pour another bourbon and place venison in front of gracious bulldog. Put plank in fire and enjoy watching bulldog eat venison by the light of the fragrant campfire whilst sipping the bourbon. Cal. from fat = 0 Sat Fat Gms = 0 Al Knoll email: [email protected] Yield: 1 servings

PLANTAIN SOUP

1/2

lb.

venison or bison round

1

soup

bone

6

c.

of water

1

T.

of salt

3

cloves

3

of garlic tomatoes

1

green

1

spring

1

pepper parsley onion

2

c

pulverized plantain chips*

1

c

plantain chips, whole

Cut meat into two inch cubes. Place all ingredients in a large casserole and allow to stand for half an hour. Bring ingredients to boil, reduce to medium heat and simmer for approximately 2 hours, keeping casserole tightly covered. Strain broth. For each cup of broth use 1/2 cup of pulverized green plantain chips. Mix well. Reheat before serving and top with whole chips when serving. *The plantain in this recipe is the banana looking type, not the green leafy kind. Yield: 4 servings.

Page 1005

POACHED RABBIT WITH BRUSCHETTA AND MESCLUN

1

spanish onion, peeled and

1

sliced

2 2

stalks of celery, chopped small

2

carrots, chopped sprigs of thyme

2

bay leaves

12

black peppercorns

1

rabbit

2

cloves of garlic, quartered

16

small

600

ml

fresh sage leaves extra virgin olive oil

1

crusty italian ring loaf of

1

bread (preferably day-old)

1

mesclun, to serve

1

lemon wedges (optional), to

1

serve

Bring 6 litres of salted water to the boil in a large saucepan. Add onion, celery, carrot, herbs and peppercorns and return to the boil. Skim surface. Add rabbit and return to the boil. Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or until rabbit is tender. Remove from heat and cool rabbit in cooking liquid. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or tray. Season meat generously with salt and freshly ground black pepper. Return bones to cooking liquid and boil again to make stock to freeze for another purpose, if desired. Transfer rabbit to a bowl. Add garlic, sage and oil just to cover. Using your hands, mix ingredients to combine, then cover and refrigerate for 48 hours. Cut bread into 1cm-thick slices and brush both sides with remaining oil combined with 1 teaspoon sea salt. Place in a single layer on a rack on an oven tray and bake at 150C for 30 minutes, or until pale golden. Using a slotted spoon, remove rabbit from oil, and serve at room temperature with warm bruschetta, mesclun and lemon wedges, if desired. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 Yield: 4 servings

Page 1006

POLISH ROAST GOOSE OR DUCK

1

cleaned goose or ducks -

1

(allow 1 pound

1

per person)

1

boiling marinade

1

(perhaps the beer bird

1

marinade); see *

1

note

1 1

salt; to taste small

1/2 1

onion per bird apple per bird

tablespoon

crushed marjoram for a

1

goose

1

(or 1 teaspoon crushed

1

marjoram per duck)

1

larding salt pork; as

1

needed

3

tablespoon

melted butter; mixed with

1/2

cup

cold water

* Note: See the "Beer Bird Marinade (especially for pheasants)" recipe which is included in this collection. Pour boiling marinade over the bird(s); when cool enough to handle wrap in cheesecloth soaked in marinade. Refrigerate for 2 days. Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in each cavity (to be discarded before serving). Rub skin with marjoram and lay a strip of larding salt pork over the breastbone. Roast at 300 degrees, basting with butter-water mixture every 10 to 15 minutes. Roast at 18 to 20 minutes per pound for a large goose, 15 to 20 minutes per pound for ducks (approximately 2 hours for a goose, 30 minutes for a duck). Increase heat to 400 degrees toward the end of cooking time to crisp. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Recipe by: Jacqueline E. Knight Yield: 1 servings

Page 1007

PORCINI-MOREL CRUSTED BISON STRIP LOIN

2

each

bison- center cut, n.y. strip loin,; 12oz wt.

1

teaspoon

canola oil

1/2

tablespoonsalt:

black pepper mix 50/50

1

tablespoon

mushroom crust- recipe follows

1 1/4

cup

wild rice- barley risotto base- rec; ipe follows

3/4

cup

chicken broth

1

each

roma tomato- seeded, diced 1/2'

2

stalks

green onion- sliced 1/4'

2

each

portabella mushroom- whole cap only; , stem cut

2

teaspoons

olive oil

2

each

thyme sprig

2

each

italian parsley sprig

3

tablespoon

whipping cream

1

tablespoon

brandy

1

teaspoon

thyme- fresh, minced

1

tablespoon

dried porcini mushrooms- minced fin; e

1

tablespoon

dried morel mushrooms- minced fine

2

teaspoons

salt

1/2

teaspoon

whole dried thyme

1/8

teaspoon

white pepper

crust

rice 1/3

cup

barley

1/3

cup

wild rice- pre blanched, 15 minutes; in boiling water

1/2

cup

beef broth

3/4

cup

chicken broth

1

tablespoon

olive oil

2

tablespoon

yellow onion- diced 1/4'

1/4

tespoon

garlic- minced

1/2

teaspoondried

porcini mushrooms- ground

with Wild Rice-Barley Risotto Mushroom Crust: Yield 3 Tablespoons Combine and process all ingredients in a food processor until a fine mince is achieved. Transfer, wrap and store at room temperature until needed WILD RICE-BARLEY RISOTTO BASE: YIELD: 1 1/4 CUP Place the olive oil, garlic and onions in a sauté pan over medium hear, cook until the onions begin to sweat. Add the barley and toss until the barley is coated and pearalized, add the wild rice and slowly add the beef and chicken broth a little at a time, letting the liquid reduce completely before adding more. Constantly stirring After you have added all the broth, add the porcini powder, brandy and cream, stir and reduce. Remove from the heat and let cool. Transfer and store refrigerated until needed

Page 1008 WHEN ORDERED: Place the broth in a sauté pan, add the risotto base into the pan, begin to heat when creamy add the tomato and green onions, and heat to 150. If needed add more broth to keep creamy, but still somewhat stiff. Meanwhile, baste the steaks with 1 teaspoon of canola oil; season the steak with ½ teaspoon salt and pepper and 1 tablespoon of the mushroom crust coating the steaks entirely. Cook the steaks on a BBQ or in a broiler to the desired doneness. Meanwhile, baste the Portabella mushroom with olive oil, season with the salt and pepper. Grill on a BBQ grill or in a broiler until cooked through with some char mars evident. Slice each cap on a slight diagonal into four slices; fan the slices out on the plate from the middle of the plate to the top. Place the wild rice-barley risotto in the center of the plate, slightly overlapping the front side of the Portabella mounded high. Place the steak propped up on the front side of the risotto, then garnish the middle of the risotto with the parsley and thyme sprig. Yield: 2 servings

PORK AND POZOLE WITH CHIPOTLES

4

cups

cooked or canned pozole (or hominy)

1

pound

pork shoulder, trimmed of excess fa; t and cut into chunks

1

tablespoon

fresh oregano or marjoram, or 1 tea; spoon dried

1

dried

chipotle, or 1 chile en adobo, or t; o taste

1

tablespoon

ground cumin, or to taste

1

large

onion, peeled and chopped

1

tablespoon

minced garlic

salt and pepper to taste

chopped fresh cilantro leaves for g; arnish lime wedges 1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary. 2. Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges. Yield: 4 servings.

Page 1009

PORK AND VENISON TERRINE

2

lb

pork shoulder or butt

1

lb

venison stew meat

1

lb

1

chicken liver, cleaned of bile

1

large

2

centiliter

1

onion garlic several sprigs fresh thyme

1

several sprigs fresh

1

parsley

2

teaspoon

2

teaspoon

2

salt ground black pepper eggs

1/4

cup

heavy cream

1/4

cup

brandy

3

tablespoon

flour

1/2

teaspoon

ground cinnamon

1/2

teaspoon

ground mace

Preheat the oven to 325 degrees. Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind. Place the chicken liver in the bowl of a food processor and pulse to a fine paste. Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator. Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture. Mix well and chill the entire mixture for 30 minutes. Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer. Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine. Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and cool. Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape. Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight. Remove from the oven and cool. Refrigerate overnight and serve cold with mustard, pickles and green bean salad. Yield: 12 to 15 slices c. Michael Lomonaco 1997 SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1B11 From: Dave Drum Yield: 4 servings

Date: 23 Jan 98

Page 1010

PORT WINE SAUCE FOR VENISON

1/4

pint

1

tablespoon

1

port wine rowanberry or redcurrant jelly gravy from the venison

1

tablespoon

flour

1

tablespoon

butter

(After cooking venison) Strain off pan juices Boil rapidly on stove top to reduce by half. Rub flour into butter, add to thicken, stir well. Add port, redcurrant (or rowan jelly), mix very well. Serve over venison or separately as desired. Converted by MC_Buster. NOTES : If you live in hunting country, here's a new taste for Roast venison. Rowanberry jelly is made from the red berries of the rowan tree (mountain ash). This is a sacred tree in Scotland; it averts disaster and keeps evil spirits away, which is why it is so common in Scottish Highland and Nova Scotian gardens. Converted by MM_Buster v2.0l. Yield: 4 servings

PORT WINE SAUCE FOR WILD DUCK WWW.BACKHAUL.NETOK/SCOTSAUC

2

tablespoon

port wine

2

tablespoon

dundee marmalade

1

tablespoon

1 1

mushroom ketchup (optional) or

tablespoon

mushroom relish (optional)

1

salt; cayenne pepper; black

1

pepper

Deglaze pan with Port. Reduce pan juices on stove top with marmalade (and optional mushroom ketchup or relish). Serve separately from bird From: Michael Loo Yield: 4 servings

Date: 03 Sep 98

Page 1011

POSOLE SOUP

broth: 6

lbs

pigs' feet cracked or cut

3

tbs

fresh organo leaves,or 3 tsp dried

2

large

onions sliced

6

bay

leaves

2

heads

garlic cut in half

3

tsp

black pepper

10

whole

mild red chiles

2

tsp

cumin

1

tsp

dried thyme

1

tsp

salt

5

gallons

water fixings:

1

head

garlic

1

tbs

fresh oregano, or 1 tsp dried

2

lbs

prepared posole

2

lbs

lean pork diced

1

head

cabbage, very thinly sliced

12

radishes

sliced thin

1/2

cup

red chile or ranchero sauce

garnish:

Simmer broth ingredients in water 6-8 hours, skimming to remove excess fat and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet and return to stock. Add posole, pork, oregano. Simmer 4-5 hrs, adding more water as needed, and skimming. Remove garlic head, taste for salt. Ladle soup and fixings into large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh oregano is availabl, a sprig of that. Yield: serves 12

Page 1012

POSOLE:

5

#

marinated pork, grilled and diced,

2

med

or large yellow onions small dice

6

fat

cloves of garlic

1

tsp

cumin

1/2

tsp

chili powder

2

ea.

spice section: 2 tsp paprika

tomato product section: 15 oz can t; omato sauce 14.5 oz can chopped tomatoes

Sweat onions until translucent and tender. At that point add the garlic and continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder (1 tsb. ea.) and half of the tomato product. Do not caramelize or brown the onions/garlic. Add the charred, diced pork and one 4 oz. Can of diced green chilies allow to slightly cook. Add the Pork shoulder bone broth to cover the meat and simmer an hour and a half until the meat is almost tender. At this point add the White Hominy, green chili and remainder of spices. Simmer for 30-40 minutes. Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas or Frybread.) Production Notes: It is important that you fabricate, marinate and char your pork first. Remove the shoulder bone brown in the oven or in a sauté pan and cover with water for you broth. This will save you time and allow the cooking preparation process to go smoothly. Char, dice and set aside while you chop garlic onions and measure dry spices. Gather all items and prepare to cook. Yield: serves 15 easil

Page 1013

POSOLESTEW By: Navajo 2

cups

blue dried posole (dried whole homi; ny)

1/2

cup

mild fresh green chiles, roasted, p; eeled

1 3

fresh

2

cloves

amd chopped or 1 4 oz can

1

or canned jalapeqos, peeled, seeded; , chopped garlic, minced onion, chopped

1 2

peeled, seeded, chopped tomatoes (a; bout 1 cup)

2 3

lb

boneless pork roast

2

tsp

dried oregano

1/4

cup

choppeed fresh cilantro salt to taste

his recipe (on Indian Health Service page) uses a southwstern form of hominy, and it's also for outdoor grilling of the meat. You an use canned hominy or perhaps you can find dried whole hominy at a health-food store; if you use canned, naturally don't cook it before you add it to the final stew phase, and only put it in for the last 40 minutes. Dried hominy will cook up to a volume of 3 times, so 1.5 lbs dry would equal an addition of at least 2-3 quarts canned (this is whole hominy, not grits). Also, the meat can be roasted in an oven, and the peppers carred under the broiler or in a very hot oven in a paper bag. This recipe resides on the Indian Health Service server, which gives promise of more, I'll keep checking back. Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 4000 oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, no jalapenos. This and many others can be found in Spirit of the Harvest: North American Indian Cooking (see main RECIPES page, cookbooks section). Because we don't have the taste for such hot foods up north here as they do in the southwest, when I make this posole I omit the jalapenos entirely, and added the cilantro to Marilyn's recipe. I cook up a bowl of hotter sauce for those who like it, and serve a (small) bowl of chopped jalapenos on the side for the real cast-iron gullets among us. I probably never will make the 2-day posole on the IHS server (seems kind of like you either have to live on a rach or in a sururban house with a backyard barbeque), but I've made Marilyn's many times, once 10 times the amount (in 4 pots) for a large crowd.

Page 1014

Yield: serves 4-6

POSSUM STUFFING

1

onion; large, finely

1

chopped

1

tablespoon

1

fat possum liver; (optional)

1

cup

1

teaspoon

1

bread crumbs red peppers; chopped worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

POT ROAST BEAVER

1

cut a small beavers

1

hindquarters in pieces. dip

1

in flour and brown in dutch

1

oven add 2 small onions and

2

bay leaves. add salt and

1

pepper to taste.

1

cover and let cook until

1

fork tender.

Posted By: Al Rice 1/94 From: Jim Bodle Date: 28 Jan 98 Yield: 4 servings

Page 1015

POT ROAST GEESE

1

goose

1

some onions and garlic

1

salt, pepper

1

worchestershire sauce

1

oil

1

chopped onions, garlic,

1

celery

Finely chop up some onions and garlic. About as small as you can. Season it with salt, pepper and whistacher (how do you spell that!) sauce. Make slits in the front of the goose breast next to the wishbone down the length of the breast. Stuff the onions and garlic mixture into the slits. Place enough oil in the pot you plan to pot roast the goose so that the oil is about 1/4" deep. Bring the oil to heat then place the goose in the oil and sear it all around. This will help keep the moisture in the goose. Once the goose is seared remove from the oil and then add coursely chopped onions, garlic, celery (and anything else you would like in the gravy) to the oil. Saute the vegtables for a while. Once the onions start to soften and turn clean, replace the goose and add water. Once the water starts to boil, reduce heat to low and cover. Every 20 minutes or so, check on the goose. Add water often and baste the goose every time. Also turn goose every other basting. Slow wet heat is very important to how this dish will turn out. Do not add too much water at first and DO NOT LET WATER BOIL OUT. Keep adding a little water every so often. How long will it take to cook. A long time (3 hours or more)! The goose will be done when you can stick a fork into the breast and flake the meat out. Well worth the cooking time (IMO)!!! Ron Guidry [email protected] rec.hunting Yield: 1 servings

Page 1016

POT ROAST OF BUFFALO

1

young buffalo rump roast

1

about 5 1/2-6 lbs.

1/4

lb

1

chilled fat salt pork larding strips.

5

cup

big game marinade

1/4

cup

lard or margarine

1

tablespoon

flour

2

cup

beef stock or strong bouilon

1

tablespoon

tomatoe paste

2

tablespoon

flour dissolved in:

3

tablespoon

cold marinade

Insert larding strips at 2" intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12. Serve with: candied yams or sweet potatoes. Source: "COOKING WILD GAME", by Zack Hanle, 1974 Yield: 1 recipe

Page 1017

POT ROAST VENSION WITH SHREWSBURY SAUCE

1 1/4

kg

boneless venison joint; (2 lb)

1

tablespoon

groundnut oil

15

gm

butter; (1/2 oz)

1

small

1

carrot and 1 small onion salt and freshly ground black peppe; r

1

sprig thyme and a bayleaf

1/2

bottle; (37.5 cl) light red

1

; wine, eg beaujolais

2

tablespoon

1

tablespoon

1

redcurrant jelly worcestershire sauce an extra 15 g; (1/2 oz) softened

1

; butter and 15 g

1

; (1/2 oz) plain

1 1/2

; flour teaspoon

1 1

mustard powder grating of nutmeg

tablespoon

lemon juice; up to 2

You will also need a large flameproof casserole with a tight fitting lid which will hold the meat comfortably. 1. Wipe the venison/joint with kitchen paper, heat the oil and butter in the casserole. Brown the meat on all sides with the carrot and onion. 2. Lightly season the meat, add the thyme, bayleaf and wine, heat to a gentle simmer, cover and cook for 1 hour, turning the meat over halfway through the cooking time, remove from the liquid, cover with foil to keep warm. 3. Strain the liquid and discard the vegetables. Return the liquid to the casserole, reduce it if necessary, to produce 450 ml (3/4 pint). 4. Using a whisk, add the redcurrant jelly and Worcestershire sauce. Mix the soft butter, plain flour, mustard powder and nutmeg together to form a paste and whisk this in gradually so that the sauce thickens slightly and takes on a glossy appearance. Check the seasoning, add the lemon juice and cook for a further 3-4 minutes before serving. Converted by MC_Buster. NOTES : A delicious alternative to traditional roast meat. Converted by MM_Buster v2.0l. Yield: 4 servings

Page 1018

POT ROASTED RABBIT

1 2

rabbit, wild, cleaned cup

1

bouillon or chicken stock garlic clove, halved

4

bacon strips, smoked

1

cooking oil

1/4

cup

onion, chopped

1/4

cup

bell pepper, chopped

2

tablespoon

parsley, chopped

6

oz

mushrooms, can

1

teaspoon

butter

2

tablespoon

onion tops, chopped

1/2

teaspoon

mustard, dry

1/2

teaspoon

sugar

1/2

teaspoon

worcestershire sauce

1/4

cup

vinegar

4

tablespoon

flour

One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan-fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1-1/2 hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth. Suggestions: Subst. beer or wine for part of bouillon. Use roux for gravy. Recipe date: 12/12/87 From: Dale Shipp Date: 24 Dec 96 National Cooking Echo Ä Yield: 1 servings

Page 1019

POT ROASTED RABBIT #1

1 2

rabbit, wild, cleaned cup

1

bouillon or chicken stock garlic clove, halved

4

bacon strips, smoked

1

cooking oil

1/4

cup

onion, chopped

1/4

cup

bell pepper, chopped

2

tablespoon

parsley, chopped

6

oz

mushrooms, can

1

teaspoon

butter

2

tablespoon

onion tops, chopped

1/2

teaspoon

mustard, dry

1/2

teaspoon

sugar

1/2

teaspoon

worcestershire sauce

1/4

cup

vinegar

4

tablespoon

flour

One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan-fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1-1/2 hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth. Suggestions: Substitute beer or wine for part of bouillon. Use roux for gravy. Yield: 1 servings

Page 1020

POT ROASTED VENISON BY HOLLY JONES

1

haunch venison, 3kg/6 1/2 lb

1

in weight

1

pint

red wine

1

onion, peeled and sliced

2

bay leaves

6

juniper berries, crushed

2

fl oz

oz balsamic vinegar

2

tablespoon

redcurrant jelly

Mix together the wine, vinegar, onion, bayleaves and juniper berries to make a marinade. Put the venison in a large dish and pour over the marinade. Cover and leave in a cool place for 24 hours. Heat the oven to 170C/325F/Gas 3. Take the venison out of the marinade and dry with kitchen paper. Cook quickly to brown the meat in a non-stick frying pan and put in a large casserole dish. Bring the marinade to boiling point and add to the casserole. Season with salt and pepper and cover. Bake in the oven for 3 hours. Take out the meat and allow to rest for 10 minutes before carving. Reduce the marinade by a quarter and stir in the jelly until glossy. Serve with the venison. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:02:23 ~0000 Yield: 4 servings

POTATO AND WILD LEEK (RAMPS) SOUP

6

slice

4

cup

1

bacon chopped ramps (including green)

5

cup

diced red potatoes

3

tablespoon

flour

4

cup

chicken broth

1

cup

heavy cream

1

salt and pepper, to taste

In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste. Serves 4 to 6. :Southernfood.About.com From: [email protected] Yield: 4 servings

Page 1021

POTRAWKA Z GOLEBI (POLISH SQUAB)

1

pigeons

1

butter

3 1

onions cup

2

meat stock tart papples

3

mushrooms

1

lemon; juice of

1

small

glass of madeira wine

1

tablespoon

butter

1

tablespoon

flour

1

cup

sour cream

Quarter the pigeons; Saute in butter for 15 minutes. Remove from butter and slice three onions into pan. Fry onions until done. Add meat stock, sliced apples, mushrooms, and lemon juice. Mix well and bring to boiling point. Add wine. In another pan, brown flour in butter and thicken the mixture. Dip pigeons in sour cream, return to mixture and cook until tender. Pigeons may be fried or roasted like young chicken. From Treasured Polish Recipes, 1948 MMed by Dave Sacerdote, 3/96 Yield: 1 batch

Page 1022

POULE D'EAU JAMBALAYA - RABBIT

2

lb

2

lb

1

smoked sausage, sliced rabbit, deboned & cubed garlic head, chopped

3

lb

onions, chopped

1

can

tomatoes, blended, ro-tel

1/2

worcestershire sauce, bottle

6

celery stalks, chopped

1

shallots, bunch, chopped

3

bell peppers, chopped

1

salt

6

bay leaves

3

parsley,

fresh/chopped/sprig

1 cn Mushrooms, button

3 lb

Rice, raw Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes. Remove and put aside. Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned. Add onions and garlic, cook covered until onions become transparent. Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered over low heat for 1/2 hour. Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes. Now add as much hot water as necessary to achieve consistency of stew. Turn heat to high. When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well. Cook uncovered on high until liquid reduced to level of rice. Cover and cook low for 1/2 hr. Turn mix, continue to done. Yield: 1 servings

Page 1023

POULE D'EAU JAMBALAYA #1

2

lb

2

lb

1

smoked sausage, sliced rabbit, deboned & cubed garlic head, chopped

3

lb

onions, chopped

1

can

tomatoes, blended, ro-tel

1/2

worcestershire sauce, bottle

6

celery stalks, chopped

1

shallots, bunch, chopped

3

bell peppers, chopped

1

salt

6

bay leaves

3

parsley,

fresh/chopped/sprig

1 cn Mushrooms, button

3 lb

Rice, raw Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes. Remove and put aside. Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned. Add onions and garlic, cook covered until onions become transparent. Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered over low heat for 1/2 hour. Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes. Now add as much hot water as necessary to achieve consistency of stew. Turn heat to high. When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well. Cook uncovered on high until liquid reduced to level of rice. Cover and cook low for 1/2 hr. Turn mix, continue to done. Yield: 1 servings

Page 1024

POUNDED BUFFALO ROAST

5

lb.

buffalo roast

2

lb.

shelled pecan halves

1/2

c.

sugar

1

c.

warm water salt and pepper to taste

Preheat ove to 350º. Place the roast, lightly seasoned with salt and pepper, in a well-greased roasting pan. Roast for 60 mintues until moderately well done. Remove roast and allow to cool about 30 minutes. Reserve drippings. Lower the oven to 325º. Cut cooked and cooled roast into pieces and pound or run through hand-grinder with coarse blade. Spread coarsely ground or pounded meat into another broad roasting pan. Place the first roasting pan with the drippings back over a low heat and deglaze the pan juices with 1 cup of warm water, stirring and scraping all meat residue from the pan sides and bottom into the broth. Simmer for about 10 minutes, stirring constantly. Pour broth over the ground meat in the second roasting pan, then sprinkle the meat mixture with the pecan halves. Season overall with sugar, salt, and pepper. Place the meat (second roasting pan) in the 325º oven and roast for 20 to 25 minutes, stirring once to blend completely and serve hot.

Page 1025

POW-WOW SOUP LAKOTA STYLE By: Glenn Brave short ribs beef boulion dried corn onion carrots celery pepper mill pepper salt olive oil or canola oil worcestershire sauce potatoes or wide egg noodles from the Black Hills of South Dakota Oglala Lakota, Pine Ridge Reservation, Jug and LaVina Brave ... who learned this from My Mother, LaVina Soak the dried corn for a couple of hours before cooking to soften it so it will finish cooking when the soup is done. Fill pot with fresh cold water and add dried corn and two or three beef boulion cubes and start to heat water to a boil. Trim any large pieces of fat from short ribs and discard. Cut meat into bite size cubes. Save bones. Stew meat can be used as an alterntive in this recepit, but short ribs offer superior taste and texture. Heat skillet and add olive or canola oil then add diced short ribs and also throw in bones. Add three or four dashes of worcestershire sauce and fry meat until it browns and is about half done. Just before removing meat from skillet add onions to pan and saute the onions for a couple minutes to enhance the flavor. When meat is browned and onions are complete add to pot of water and bring to boil. Be sure to add the bones to the soup as they make for a rich broth. I purposly leave some meat on the bones because I like to eat the meat directly off the bones. At this time add tomatoes. Be careful not to add to many tomatoes as you don\'t want a soup with a strong tomato taste, only a very slight hint of tomatoes taste. When I cook soup for my family of three I only add two of the tomotoes from the can. And don't add the tomatoe juice from the can. Dice celery and carrots and add to the soup pot. Salt and pepper to taste. I normally go heavy on the pepper. Don\'t be afraid to add enough salt to soup pot, that way your not constantly adding salt to your bowl of soup as you are eating. Cover pot and and lower the temperature to bring soup to a simmer and cook for an hour or two or until the dried corn is tender and meat is done. About thirty minutes before soup is finished cooking, peel and quarter potatoes and add to soup pot and cook until potatoes are cooked. You can

Page 1026 cook the potatoes or noodles in a seperate pot if necessary and add to soup bowls when serving. Note: And of course some good ole\' Indian Fry Bread is a standard with this recipe and a large glass of Kool-Aid, annet!! Servings: Unknown

PRARIE DOG By: Guh Stoo recipe When I was 15 (1965), I stayed with an uncle who asked me to go hunt some prarie dogs to eat. I thought he was kidding, but when he gave me the single shot .22 I realized he was serious. I returned with 8 P Dogs and this is how it was prepared. PDog was; 1. Gutted and singed clean of body hair (fur?). 2. Diced potatoes, onions, chili, and assorted veggies which were prepared in a paste-like manner were inserted into the PDog abdominal cavity. 3. Laid out in head-to-toe fashion in a gunny-sack like material(wet). 4. A small pit 2ft x 1ft x 8 inches was dug under a open fire which had been already buring while the preparations were made. 5. PDogs were placed in the pit and covered with earth, and a fire built over it again. Approximatly 3 hours later,.... YUMMMMMIEEEE. Contrary to the proverbial common saying, '......IT TASTES LIKE CHICKEN', it tasted like Porcipine.

Page 1027

PREMIER SMOKEHOUSE CABBAGE AND VENISON SAUSAGE STEW

3

cloves

4

tablespoon

butter (1/2 stick)

1 1/2

lb

cabbage (shredded)

1

lb

venison sausage

1

quart

beef or venison broth (cut

1 1/2

to 1 pieces) teaspoon

5

pepper potatoes (peeled & sliced

1

thin)

1

garlic

1

salt (to taste)

Crush the garlic on a cutting board with a chef's knife. Heat the butter and add the garlic to a 4 - 5 quart pot. When the garlic begins to sizzle, add the cabbage and stir-fry for 3 minutes. Add the Venison Sausage, broth, potatoes and pepper. Cover and bring to a boil, then lower the heat and let simmer for 20 minutes, or when potatoes are tender. Correct for seasoning. To thicken, add roux of 4 Tbs. Melted butter with 4 Tbs. Flour. OPTIONAL: Top with fresh raw vegetable sticks and/or top with melted cheese. America's Premier Smokehouse http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings

PREPPING WHELKS

1

whelks

I crack away the shells. Use gloves because they had a purplish dye. Save only the foot. Pound it with a mallet. Dip in egg; crumbs and fry quickly. Small but they have a taste similar to abalone. From: Rainforest1950
Page 1028

PRINCESS WHITEFLOWERS WINTER STEW

2

lbs.

4-5

carrots (chopped)

venison or beef (cubed)

3-4

small

onions (chopped)

2

green

bell peppers

1

stalk

leeks (cleaned ) (use only white's; of leeks)

3

c.

beef stock

1

clove

garlic (mashed)

1

basil

leaf (crushed)

1/2

c.

wheat germ

2

tbls.

corn oil

4

c.

water

1

tomato (diced)

pepper to taste

In lg. mixing bowl add meat and beef stock. Marinate overnight in refrig.Cover with aluminum foil. Boil vegetables in water for 10 min. Drain in sieve and set aside. Remove meat from refrig. Roll meat pieces in wheat germ,garlic and basil mix. Brown meat in oil. Add vegetables. Simmer for 10 min. Add leeks and tomato.Simmer for 2 hrs. on low heat Stir occasionally. Yield: serves 6-7

Page 1029

PROVENCAL STYLE VENISON DAUBE

1 1/2

cup

1

dry white wine, dry white vermouth or red wine

1/4

cup

brandy

2

tablespoon

olive oil

1

teaspoon

salt

1

several grinding of fresh

1

black pepper

1

teaspoon

2

ground thyme or sage crumbled bay leaves

4

cloves of smashed garlic

2

cup

2

cup

1

thinly sliced onions thinly sliced carrots garlic and anchovy sauce

1

enrichment:

10

flat anchovy filets packed

1

in olive oil

2

tablespoon

capers, drained

3

tablespoon

wine vinegar

3

tablespoon

1 1/4

olive oil, from the anchovy can

cup

finely minced parsley

Put the venison cubes into a large, non-reactive bowl (glass or ceramic) and add all the marinade ingredients, mixing well. Cover and marinate at room temperature for 3 hours or 6 hours or longer in the refrigerator. Turn the meat occasionally in the marinade. 1/2 pound lean bacon, cut into slices 1 inch wide, 1/4 inch thick, and 2 inches long 1 1/2 cups fresh sliced mushrooms (about 6 ounces) 1 1/2 pounds of ripe tomatoes, peeled, seeded, juiced and chopped (or use drained, peeled fresh pack tomatoes) You need about 2 1/4 cups of tomato pulp About one cup of all purpose flour on a large square of wax paper 1 to 2 cups of beef stock (preferably home made) Preheat oven to 325 degrees F. Blanch the bacon in simmering water for about 10 minutes. Drain and dry the bacon. Remove the venison from the marinade and dry with paper towels. Line the bottom of an ovenproof casserole with a few strips of the bacon. Strew some of the marinade vegetables, some mushrooms, some tomato over the bacon. Roll the venison pieces in the flour, shake off the extra flour and place the venison on top of the vegetables. Cover the venison with a few slices of the bacon and again strew vegetables over this. Continue layers vegetables, beef, and bacon. End with a layer of vegetables and 2 or 3 strips of bacon. Pour the liquid from the marinade over this. Add enough beef stock to almost cover the contents of the casserole. Bring up to a simmer on the range and then cover and place in the oven. Regulate the heat so that the daube will simmer gently for 2 1/2 hours. Remove and add the following: Garlic and Anchovy Sauce enrichment Mash the anchovy and capers together into a paste. Beat in the other

Page 1030 ingredients. (You may do all of this in a food processor.) Skim the daube of fat. Pour on this anchovy enrichment and baste the venison with the sauce. Cover the casserole and return to the oven until the meat is tender or for a least another 30 minutes to give the enrichment a chance to meld with the daube. Serve the daube with parslied new potatoes, rice, noodles, or lots of sourdough baguettes. Accompany with a green salad. Recipe courtesy of Susan Hattie Steinsapir Source: Gourmet Magazine, December 1969, p.121 From: "Amanda" Yield: 4 servings

Page 1031

PROVENCAL STYLE VENISON STEW

6

oz

1

olive oil sliced carrot

1

sliced onion

1/2

head of celery, cut into one

1

inch chunks

1/2

cup

1/2

cup

4

white wine wine vinegar or 5 stalks of parsley

4

shallots

3

cloves of garlic

1

teaspoon

2 1

dried thyme bayleaves

teaspoon

rosemary

6

black peppercorns

1

salt

1

for stew:

3

lb

venison roast, cut into

1

large

slices

2

tablespoon

bacon fat

1/2

cup

fresh herbs (thyme, rosemary

1

oregano, marjoram)

3

cloves garlic, crushed

1/4

lb

3 3/4

bacon cut into cubes carrots

lb

pitted black & green olives

1

salt and pepper

4

chopped tomatoes

Heat oil, add vegetables, allow to brown lightly. Add wine and other marinade ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade. For Stew: Marinate the venison in the marinade for at least 24 hours. Remove the venison from the marinade, reserving it, and saute the meat in the bacon fat, cooking both sides. Put the meat in an ovenproof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt. Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes. Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew. If you prefer, you may use red wine in the marinade rather than white

Page 1032 wine. Susan Hattie Steinsapir rec.hunting Marinade: Yield: 1 servings

PUEBLO BARBECUED PORK ROAST

1

stephen ceideburg

1/4

cup

1 1/2

cup

3

chopped onion garlic cloves, minced

4 1/2

vegetable oil

dried juniper berries, crushed teaspoon

1

crushed coriander seed bay leaf

4

large

ripe tomatoes, quartered, seeded

1 1/4

cup

water

2/3

cup

1/3 1

cider vinegar cto 1/2 c honey

tablespoon

1

ground new mexican red chile dried medium-hot new mexican red ch; ile, crushed

2

teaspoon

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

From "American Game Cooking," by John Ask and Sid Goldstein. Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion. PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg sodium, 1 g fiber. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ceideburg Yield: 6 servings

Page 1033

PUEBLO BARBECUED PORK ROAST

1

stephen ceideburg

1/4

cup

1 1/2

cup

vegetable oil chopped onion

3

garlic cloves, minced

4

dried juniper berries, crushed

1/2

teaspoon

1

crushed coriander seed bay leaf

4

large

ripe tomatoes, quartered, seeded

1 1/4

cup

water

2/3

cup

1/3 1

cider vinegar cto 1/2 c honey

tablespoon

1

ground new mexican red chile dried medium-hot new mexican red ch; ile, crushed

2

teaspoon

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

From "American Game Cooking," by John Ask and Sid Goldstein. Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion. PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg sodium, 1 g fiber. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ceideburg Yield: 6 servings

Page 1034

PUEBLO INDIAN PORK ROAST

1/4

c

vegetable oil

1 1/2

c

chopped onion

3

garlic

cloves, minced

4

dried

juniper berries,crushed

1/2

ts

crushed coriander seed

1

bay

leaf

4

lg

ripe tomatoes, quartered, seeded

1 1/4

c

water

2/3

c

cider vinegar

1/2

c

honey

1

tb

ground new mexican red chile

1

dried

medium-hotnewmexican red hile,crush; ed

2

ts

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

The ultimate Indian barbecue! Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion. Yield: 6 servings

Page 1035

PUEBLO INDIAN PORK ROAST

1/4

c

vegetable oil

1 1/2

c

chopped onion

3

garlic

cloves, minced

4

dried

juniper berries,crushed

1/2

ts

crushed coriander seed

1

bay

leaf

4

lg

ripe tomatoes, quartered, seeded

1 1/4

c

water

2/3

c

cider vinegar

1/2

c

honey

1

tb

ground new mexican red chile

1

dried

medium-hot new mexican red chile, c; rushed

2

ts

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion Yield: 6 servings

Page 1036

PUEBLO LAMB AND WILD RICE

4

tablespoons

oil

3

cups

ramps or leeks, diced

1

cup

pine nuts

1

tablespoon

butter

3

cups

uncooked wild rice

2

cups

water, boiling

1 1/3

cups

chicken broth

2

tablespoons

lemon peel, grated

2

teaspoons

each salt and ground black pepper

1

teaspoon

chili, ground

1

teaspoon

cumin, ground

1/4

teaspoon

azafran

1/4

teaspoon

oregeno

1/2 cup dry cranberries 2 1/4 pounds grilled lamb, cut in 2' x 2' chunks 36 cherry tomatoes, whole, grilled 2 teaspoons salt 1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable. Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the butter. Add boiling water and chicken broth and simmer until all liquid evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine. Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper. Yield: 12 servings

PUEBLO POSOLE

2

cups

dried red corn brand hominy

2

lbs.

pork sliced, diced and browned with; a clove of garlic

1/4

cup

1/2 2

new mexico ground red chile* or fre; sh ground pepper to taste onion, diced

teaspoons

oregano salt to taste

Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are 'al dente' (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).

Page 1037 * Not chili powder as used for Texas Chili

PUERCO ENTOMATADO - YUCATAN

3

pounds

pork, cut into 1' cubes

6

cloves

garlic, chopped

2

cups

water

12

fresh

tomatillos, husks removed (should e; qual about half the

3

fresh

1

bunch

fresh cilantro, coarsely chopped

1/4

medium

white onion, coarsely chopped

volume of pork) green serrano chiles, whole additional water for simmering toma; tillos and chiles

salt and pepper, to taste optional: 2 or 3 small zucchinis (m; exican zucchinis, aka calabazitas, preferred.) (should be; slightly less than the v tomatillos.) serve with: corn tortillas crumbl Place the pork, half of the chopped garlic and 2 cups water in a large saucepan (or in a pot.) Simmer uncovered, stirring occasionally, until about 1/2 cup of water remains. Meanwhile, in a small pot or pan with a lid, place the tomatillos and whole serranos. Add water to cover (actually, they will float, but you want enough water so they aren't resting on the bottom.) Bring to a simmer, reduce heat, cover and let it simmer for about 20 minutes. Remove the tomatillos and serranos from the water (be careful, as they will be hot,) remove stems from serranos (if present,) and place in a blender. Also add the cilantro, the remaining garlic, and the white onion to the blender. Blend until smooth. If using calabazitas/zucchinis, trim the ends, halve them lengthwise, and cut into 1' long pieces. Place the pieces on top of the pork (when only 1/2 cup of water remains with the pork.) Pour the tomatillo mixture over the pork. Stir, bring back to a simmer, and reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes more, or until the sauce reaches the desired consistency/concentration. Add salt and pepper, to taste. This makes delicious soft tacos. Serve hot with warm corn tortillas, crumbled white Mexican cheese (queso fresco or similar,) and white rice (optional.) Note: I recommend heating the tortillas separately on a hot griddle/comal, and keep them wrapped in a small towel in a tortilla warmer. This gives a much better result than microwaving them.

Page 1038

PUMPKIN PINE NUT BREAD - MODERN

2

c.

1/2

c.

3

all purpose flour oil eggs, beaten

1 1/2

c.

sugar

1

tsp.

baking soda

1

tsp.

vanilla

3/4

c.

milk

2

c.

cooked pumpkin

1/2

tsp.

salt

1 1/2

c.

pine nuts, roasted

Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour batter into 2 greased 5x9-inch loaf pans and bake for 45 minutes. The pine nuts generally taste better if, before they're added to the mix, you put them on a ungreased cookie sheet in the oven for about 10 minutes at about 350-400 degrees. It roasts them a little. Yield: 2 loaves

Page 1039

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS

6

small

1 1

(6 to 7 inches in diameter) unblemished pumpkins

medium

1

pumpkin (10 to 11 inches in diameter)

1

teaspoon

ground cinnamon

1/2

teaspoon

ground cumin

1/2

teaspoon

ground nutmeg

1/2

teaspoon

ground allspice

1/4

teaspoon

cloves

2 1/2

teaspoon

salt

3/4

teaspoon

freshlyground black pepper

2

tablespoon

butter

1

tablespoon

olive oil

2

large

4

onions, chopped cloves garlic, minced or

1

pureed

1

yukon gold potato, peeled

1

and diced

6

cup

1/2

cup

1

chicken or vegetable stock cream, creme fraiche or sour cream

Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside. In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside. While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside. Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve. c.1996, M.S. Milliken & S. Feniger, all rights reserved

Page 1040 From: "Mignonne"
QUAGLIE AL FORNO

8

quails, about 4 oz apiece

8

slice

3

tablespoon

3

blanched bacon (or italian-style pa; ncetta) butter fresh or dried sage leaves

1

salt

1

freshly ground black pepper

1/3

cup

dry white wine

PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay a round of pancetta over breast and thighs of each bird and tie securely with string. Melt butter in an oven-proof casserole just large enough to hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4 minutes on each side. Sprinkle with salt and pepper, and pour on the wine. Set casserole in oven and bake 20-to-25 minutes, until tender, turning quails once after 10 minutes. Remove strings and serve in a heated dish. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK Yield: 4 servings

Page 1041

QUAIL WITH CRAWFISH DRESSING

1 3

braces of quail cup

1

stock of crawfish shells/heads, onion, garlic,

1

carrots and water.

1

pan of cornbread

1

cup

onion

1 1/2

cup

red bell pepper

1

cup

1 1 1

celery clove garlic stick of butter

lb

1

crawfish tail meat spice mixtures:

1

teaspoon

white pepper

1

teaspoon

basil

1

teaspoon

thyme

1

teaspoon

red pepper (cayenne)

1

teaspoon

2

salt bay leaves

Okay, here's one of my favorite quail recipies: You'll need a brace of quail per person. Pluck and draw the birds; don't even think about skinning them. Crawfish Dressing: You'll need about three or four cups of stock. I make my stock from scratch using crawfish shells/heads, onion, garlic, carrots and water. Use about six cups of water to make 3 cups of stock. Bring ingredients to a boil and simmer until reduced to 3 to 4 cups. NOTE: you can use can chicken or duck stock if you can't find whole crawfish (many places will sell you the cleaned tails in a vacuumed packed packages). Also, heaven forbid, you could use a canned chicken broth if you don't want to make a stock. You'll need to run this mixture through a strainer to finish the stock. It probably wouldn't taste to good with a mess of crawfish shells in it ;-) To make the dressing you will need cornbread. So bake it or buy it. I can't really tell you how much exactly. I use as much as it takes to absorb the liquids. I make a 9 inch cast-iron skillet's worth. I also use white cornbread but it doesn't really matter that much. Now that you have your stock and cornbread here is how you make it. Chop the following: onion bell pepper (I use red ones) celery garlic Make the spice mixture. Melt a stick of butter in a large skillet. saute veggies in butter until tender. add spice mixture to veggies add the three cups of stock and simmer a few minutes longer. Add crawfish (between a half to a full pound of tail meat). Simmer

Page 1042 about five minutes. with a slotted spoon, remove all veggies and crawfish and place into a food processor or blender. lightly process (I usually don't over do it here. I like to have small bits of crawfish in the dressing). Return processed mixture to the stock. Use crumbled cornbread to absorb the liquid. Stuff the quail with the dressing and baste with butter. Roast birds at 325 degrees, basting as often as needed. Roast time is dependent upon number of birds. Once the skin turns a light golden brown, check by trying to seperate one of the tiny little legs from the quail. If it pulls from the side easily it's done. Explaining when a roasted bird is done is hard for me to do. It's just something you gotta know. Serve this with the remainder of the crawfish stuffing and a what ever veggies you desire. One other note of importance: Crawfish are not in season during the start of quail season so use this recipie later in the season. It's a cold weather dish anyhow. One other thing, do *not* substitute shrimp for crawfish; they're completely different tasting crustaceans. Enjoy, Ken "the cajun game chef" Ihrer Newsgroups: rec.hunting Yield: 1 servings

QUAPAW FRIED RABBIT

1

rabbit skinned and washed

1

cup

flour

1

teaspoon

salt

1

pepper to taste

1

cooking oil

1

onion, diced

1

juice of 1/4 lemon

Cut rabbit up in pipeces desired. Roll pipeces in misture of flour, salt, and peppper. Brown rabbit in 4 T. cooking oil. Add diced onions and lemon juice. Cover and cook until done. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 1043

QUINOA PUDDING - POSTRE DE QUINOA By: Gourmet, November 2002 1

cup

quinoa (6 oz), picked over

6

cups

water

3

large

eggs

1

cup

whole milk

1

teaspoon

vanilla

3/4

cup

plus 1 tablespoon sugar

1/8

teaspoon

salt

1

tablespoon

fresh bread crumbs

1/4

cup

slivered almonds or coarsely ground; walnuts*

1/4

cup

dried currants or raisins

1/8

teaspoon

cinnamon

Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. * or a mixture Accompaniment: honey or miel de chancaca* (brown sugar syrup) Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve. Preheat oven to 350°F. Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature. * Available at Latino markets. Yield: 8 servings.

Page 1044

RABBIT "HUNTERSTYLE"

1

rabbit, cut up (2 1/2 - 3 lb

1

salt and pepper

4

cup

water

2

stalks celery, sliced

1

onion, sliced

1

carrot, sliced

1

teaspoon

dried marjoram

1

teaspoon

whole peppercorns

1

cup

1

burgundy or other dry red wine

2

teaspoon

1/4

cup

1

minced shallots tomato paste env. french's brown gravy

1

mix

1

slice bacon, cut up

1/2

cup

sliced mushrooms

Season rabbit with salt and pepper; place in 3-quart casserole. Add water, celery, onion, carrot, marjoram, peppercorns and 1 teaspoon salt. Cover and bake at 450 F for 1 1/2 hours. Heat wine and shallots in medium-size saucepan over high heat until wine is reduced to 1/2 cup. Strain 1 cup cooking liquid from rabbit; add to wine with tomato paste, gravy mix, 1/4 teaspoon salt and pepper to taste; whisk together. Cook bacon and mushrooms in small skillet over medium heat about 8 minutes. Add to wine mixture; simmer 1 to 2 minutes. Serve over rabbit. From The Idanha Hotel, Boise, Idaho, in "America's Country Inn Cookbook". Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Date: 05 Apr 98 Yield: 4 servings

Page 1045

RABBIT (OR CHICKEN) JAMBALAYA

1

seasoning:

2

whole bay leaves

1

teaspoon

salt

1

teaspoon

white pepper

4

tablespoon

margarine

1 1/2

cup

finely chopped onions

1 1/2

cup

finely chopped celery

1 1/2

cup

1

finely chopped green peppers

1

teaspoon

garlic powder

1/2

teaspoon

ground red pepper

1/4

teaspoon

black pepper

1/4

teaspoon

ground red sandalwood (opt)

1

main ingredients:

1

(about 3-lb) rabbit or chicken

1/2

teaspoon

tabasco sauce

1 2/3

cup

chopped tasso or smoked ham

3/4

cup

canned tomato sauce

2

cup

uncooked rice, preferrably converte; d

3

cup

rabbit or chicken stock

Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer. Makes 4 main-dish or 8 appetizer servings. Source unknown. From: Neysa Dormish Yield: 1 servings

Date: 03-24-96

Page 1046

RABBIT ALLA CACIATORA BARESE

1/2

cup

1

all-purpose flour salt and pepper

1

rabbit, dressed and

1

eviscerated and cut into

8

pcs (2 front haunches

2

rear haunches and 4

1

saddle pieces)

4

tablespoon

1

medium

1

virgin olive oil spanish onion, chopped 1/2 in. dice

2

pcs whole hot calabria

1

peppers

1/2

lb

1/4

cup

1 2

crimini mushrooms, halved sundried tomatoes, cut 1/8 in. julienne

tablespoon

1

sugar juice and zest of 1 orange

2

cup

dry white wine

1

cup

basic tomato sauce

2

tablespoon

1

chopped fresh rosemary leaves

Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper. Rinse and pat dry pieces, including liver, heart and kidneys. Dredge all pieces in flour and shake off excess. In a heavy bottom Dutch oven or La Creuset, heat olive oil until smoking. Cook pieces of rabbit, 3 to 4 at a time, until dark golden brown and remove to plate, about 20 minutes. When finished with rabbit, add onions, chillies, mushrooms, sundried tomatoes and sugar and cook until onions have softened, about 8 to 10 minutes. Add orange juice, white wine and tomato sauce and bring to a boil. Add rabbit pieces and lower heat to a simmer and cook 45 to 50 minutes, until meat is tender and sauce has reduced by two-thirds. Check for seasoning, place on serving platter, sprinkle with orange zest, rosemary and serve. SOURCE: Molto Mario Cooking Show Copyright, 1997, TV FOOD NETWORK SHOW#MB5722 Yield: 4 servings

Page 1047

RABBIT AND WILD MUSHROOM GUMBO

1 10

batch of dark roux cup

1

dark chicken or rabbit stock

1 1/2

cup

chopped onions

3/4

cup

chopped green peppers

3/4

cup

chopped celery

1

large

1 3

rabbit, cut into 8 pieces bones and all

cup

1

sliced wild mushrooms bay leaf

1

teaspoon

cayenne pepper

2

teaspoon

salt

1/2

cup

sliced green onions

1/4

cup

1 1 1/2

chopped parsley salt and pepper

cup

steamed rice

In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice. Yield: 6 servings. SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW#EE2226 From: Dave Drum

Date: 27 Mar 98

Yield: 4 servings

RABBIT CAKE (HASEN KUCKA)

1

rabbit

1

potato filling recipe

1/2

cup

1 1/2

tablespoon

1

broth ** flour salt & pepper

** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. Yield: 1 servings

Page 1048

RABBIT CHASSEUR

2

rabbits, cut into serving - pieces

1/4

cup

oil, peanut

1/4

cup

onions, chopped

1

lb

mushrooms, sliced

2

medium

tomatoes, chopped

1

flour

1

salt (to taste)

1

pepper, white (to taste)

3

bay leaves

1

tablespoon

paste, tomato

2

cup

wine, white

2

tablespoon

flour

2

tablespoon

butter

----BUERRE MANIE----

Heat the peanut oil in a skillet and dust the rabbit with flour. Brown the rabbit over high heat quickly then pour off the oil and fats that accumulate. Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes. Add the wine and bring the mixture to a boil. Preheat your oven to 350 F. Bake the rabbit in your oven for 45 minutes. Remove the rabbit and thicken the sauce with the beurre manie (you know that fancy chefs have to have fancy names ... this is a "roux".) For the beurre manie, simply melt the butter in a saute pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix. Pour the sauce over the rabbit and serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans Yield: 4 servings

Page 1049

RABBIT COOKED IN BLACK OLIVE PASTE WITH .....

1

rabbit cooked in black olive

1

paste with pepperoni in

1

bagna cada.

2 to 3 cloves garlic, peeled and bruised 2 teaspoons juniper berries 1 tablespoon fresh oregano salt and freshly ground pepper to taste 140 ml olive oil 60 ml balsamic vinegar 2 rabbits (farmed or wild), cleaned and jointed 2 1/4 cups Campbell's Chicken Consomme 2 1/4 cups water 160 g black olive paste 200 g pancetta, diced roughly 1 bunch baby leeks, cleaned and cut in 4cm pieces 2 to 3 fresh bay leaves 300g jar of pepperoni in bagna caoda* In a bowl, combine the garlic, juniper berries, oregano, salt, pepper, 4 tablespoons of the olive oil and the balsamic vinegar. Place the rabbit pieces in a shallow, non corrosive vessel, pour over the marinade and refrigerate, covered, for at least 2 hours. Whisk together the chicken consomme, water and black olive paste. Heat the remaining oil in a frying pan over medium heat, quickly brown the pancetta and the leeks, and transfer them to a casserole. Saute the rabbit pieces in the frying pan until brown, turning them once or twice, and transfer them to the casserole. Pour the olive paste mixture over the rabbit, add the bay leaves and season to taste. Cook in a preheated 180"C oven for 1 hour, basting the pieces every 15 minutes, until the rabbit is tender, (Farmed rabbit cooks more quickly than wild rabbit. When cooked, the juices should run just clear; overcooked rabbit will be tough and dry) Ten minutes before the rabbit is cooked, add the bottled pepperoni. Remove the casserole from the oven, skim off any excess surface oil and serve the rabbit immediately in soup bowls, with plenty of bread to mop up the juices. Sue Fairlie-Cuninghame *Imported by Enoteca Sileno, Sydney and Melbourne, and available from good delicatessens nationally. Bon Appetit-Exec.Chef Magnus Johansson Source: Australian Vogue Wine and Food Cookbook 1993\1994 Yield: 4 servings

Page 1050

RABBIT COOKED LIKE A TUSCAN PIG: CONIGLIO IN PORCHETTA

4 1/2

lb

1 1 1/2

rabbit, head, tail and feet removed and gutted, boned, liver reserved,

cup

1/2

lardo, or fat back bulb fennel, cored and

1

diced

2

cloves garlic, minced

2

links italian sausage,

1

removed from its casings

1 1

freshly ground black pepper cup

dry white wine

1

lemon, juiced

1

coarse salt

4

tablespoon

extra-virgin olive oil

Preheat the oven to 375 degrees F. Season the inside and outside of the rabbit with pepper, and set aside. In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until soft- ened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool. Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice, and sprinkle with the coarse salt. Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil. From: "La Lavanda"
Page 1051

RABBIT COQ AU VIN

8

rabbit thighs, skin on

1

salt & fresh black pepper

2

cup

1

plus 2 tablespoons flour egg

2

tablespoon

milk

12

oz

bacon, chopped

1

pint

pearl onions, peeled

1

lb

1

domestic cap mushrooms, thinly sliced

1/4

cup

chopped shallots

2

tablespoon

chopped garlic

1

tablespoon

2

chopped fresh thyme bay leaves

3

cup

fruity riesling wine

2

cup

brown chicken stock

2

tablespoon

butter

1

tablespoon

finely chopped parsley

Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit, skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside.

Page 1052 Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK; SHOW #EMIB72 - COOKING WITH GAME MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's Kitchen M's note: this really is a fairly nice recipe, although I wouldn't call it coq au vin (cuisses de lapin au vin perhaps) and probably wouldn't thicken the sauce as much. And would certainly not use milk. And would leave the bacon in to get nice and soft, none of this crispy nonsense. From: Michael Loo Yield: 4 servings

Date: 05 Dec 02

Page 1053

RABBIT CURRY

1

ingredients:

1

stick of butter or

1

margarine. melted

1

onion, chopped

1

cup

1

tablespoon

1

curry powder young rabbits, cut into

1 1/2

chicken broth

pieces cup

1

flour tart apple, chopped

2

cup

sour cream

2

teaspoon

orange peel, grated

DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice. Posted 10-07-93 by BOB EMERT on I-Cuisine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Jr Byers Yield: 6 servings

Date: 02-26-96

Page 1054

RABBIT EN CASSEROLE

1

rabbit

1

h- parsley; chopped

1

h- thyme; chopped

1

pepper

1

bacon rashers; fatty

1 1/2

cup

milk; or water

1

breadcrumbs

1

sp- nutmeg; grnd

Soak the rabbit in salted water for several hours. Rub the casserole well with butter & line with breadcrumbs. Place on these some slices of fat bacon, & sprinkle with the chopped thyme & parsley. Wash the rabbit well & cut in small joints. Lay these in the casserole & sprinkle with breadcrumbs & seasonings. Cover with milk & cook slowly for about 2 hours. About 15 minutes before removing from the oven, take off the lid & allow the rabbit to brown. From: THE C.W.A. COOKERY BOOK & HOUSEHOLD HINTS By: THE CWA OF WESTERN AUSTRALIA ISBN 0 207 18071 7 Typed by: KEVIN JCJD SYMONS From: Kevin Jcjd Symons
Page 1055

RABBIT FRICASSEE

1

cup

cabernet sauvignon; or

1

burgundy

1

tablespoon

1

small

lemon juice bay leaf

4

sprigs fresh thyme

1/4

teaspoon

1/4

teaspoon

dried marjoram lite salt

1

pepper; to taste

3

lb

rabbit; cut up

1

tablespoon

canola oil

1

medium

onion; chopped

1 1

clove garlic; minced tablespoon

all-purpose flour

Mix wine, lemon juice, bay leaf, thyme, marjoram, Lite salt and pepper. Put rabbit pieces in a large zip-type plastic bag and pour marinade over. Seal and refrigerate for at least 12 hours, turning occasionally. When ready to cook, remove rabbit from marinade; pat dry with paper towel. Strain marinade and set aside. Heat oil in a deep saucepan. Cook onions over medium heat until golden brown. Add rabbit pieces. Toss rapidly. Sprinkle with garlic and flour. Brown. Add the strained marinade. Cover and simmer until tender, about 1 hour. Remove rabbit pieces to a serving dish. Strain sauce, if necessary, and pour over rabbit. From: Mike Key

Date: 16 Nov 99

Yield: 6 servings

RABBIT FRIED

1

ingredients:

1

rabbit, cleaned cut into pieces

1

cooking oil

1

salt and pepper

1 1/4

onion, sliced cup

flour

DIRECTIONS: If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. Submitted By BOB EMERT On THU, 10-07-93 (13:28) Yield: 6 servings

Page 1056

RABBIT FRIED IN CORNMEAL

1 1/4

rabbit, cut up cup

1 1

vinegar salt

cup

cornmeal

Place rabbit in deep pot and cover with water. Add vinegar. Bring pot to boil and cook for ten minutes. Remove rabbit and toss water and vinegar. In another pot, cover rabbit with water and add 1 or 2 tsp salt. Boil until nearly tender. Let cool and coat with cornmeal. Fry as you would chicken. Yield: 6 servings

RABBIT FRIED NO. 1

1

ingredients:

1

rabbit, cleaned cut into pieces

1

cooking oil

1

salt and pepper

1

onion, sliced

1/4

cup

flour

DIRECTIONS: If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. Yield: 6 servings

RABBIT FRIED NO. 2

1

ingredients:

1

rabbit, cut into pieces

3

peppercorns per rabbit

1

bay leaf per rabbit

1

salt

1/4 3/16

cup

flour per rabbit stick butter

DIRECTIONS: Simmer rabbit pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. Submitted By BOB EMERT On THU, 10-07-93 (13:35)

Yield: 6 servings

Page 1058

RABBIT HASENPFEFFER.

1 2

dressed rabbit teaspoon

2 1/4

salt to 3 cup vinegar

teaspoon

2

pepper to 3 cup water

1

teaspoon

whole pickling spices

1/2

cup

granulated sugar

1/2

teaspoon

1

kitchen bouquet sliced onion.

Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand in a cool place for 2 days. Remove rabbit and drain and dry. Roll in Flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer until tender. Thicken remaining liquid for gravy. Yield: 6 servings

Page 1059

RABBIT IN BRANDIED WINE SAUCE

1

large

1

or 2 small rabbit[s] seasoned flour, for dredging

1/4

lb

diced salt pork

1/4

cup

shallots; chopped or

1/4

cup

onion; chopped plus

1

centiliter

garlic; minced

1

cup

mushrooms, sliced

3/4

cup

chicken stock

3/4

cup

dry red wine

1 1/2

oz

brandy

2

teaspoon

butter

2

teaspoon

flour, opt'l ----IN A SPICE BAG----

1

slice

10

lemon rind peppercorns

2

parsley sprigs

2

ribs leafy celery

1

bay leaf

1

dried chile pepper; opt'l

Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added. Jim Weller Yield: 7 servings

Page 1060

RABBIT IN POTACCHIO

1

large

1 1 6

rabbit, 3 to 4 pounds -- cut into pieces flour

tablespoon

4

virgin olive oil -- plus 4t shallots -- thinly sliced

3

cloves garlic -- thinly

1

sliced

3

tablespoon

1

fresh rosemary leaves -chopped

2

dry

1

juice of 1 lemon -- plus

1 1

zest of 3 lemons lb

canned peeled tomatoes

1 12

drained and roughly chopped oz

dry white wine

1

hot chilies -- whole

Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper. In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve. Yield: 4 servings Recipe By

: Molto Mario

From: "[email protected]" Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 Jan 97 Mastercook

Page 1061

RABBIT IN WHISKEY SAUCE

2 1/2

lb

rabbits -- cut in pieces

1

teaspoon

salt

1/4

cup

flour

1/2

cup

butter

1/2

cup

green onion -- minced

1/4

cup

parsley -- minced

2

tablespoon

1

wild turkey bourbon -warmed

1

lb

mushrooms -- sliced

2

tablespoon

mustard

2

tablespoon

lemon juice

2

cup

3 1 1

light cream egg yolks -- slightly beaten

teaspoon

salt

Pre-heat oven to 375F. Sprinkle rabbit with salt And flour, shake off excess. Melt 5 tbsp. butter in large skillet and saute' rabbit until browned. Transfer browned pieces to 4 quart casserole. Add Wild Turkey Bourbon and pan juices from skillet to casserole. In skillet cook onion, parsley and mushrooms in remaining butter. Blend in mustard, cream, lemon juice, and bring just to a boil, being careful not to boil. Pour over rabbit in casserole. Cover and bake about 50 minutes in 375F. oven, allowing 20 minutes to the pound. Remove casserole from oven and drain liquid from casserole to skillet. Boil liquid 1 minute and blend 1/2 cup hot liquid slowly into egg yolks and return mixture to pan. Cook over low heat, stirring constantly until thickened. Pour over rabbit in casserole. MasterCook Recipes (Mailing List) Yield: 6 servings

Page 1062

RABBIT IN WHITE WINE

1 3

lg. rabbit cut in pieces tablespoon

1

butter onion, sliced

1

carrot, sliced

2

celery stalks, diced

1/4

teaspoon

thyme

1/4

teaspoon

marjoram

1

cup

chicken bouillon

2

tablespoon

vinegar

1/2

cup

dry white wine

1/4

cup

1

sour cream salt & pepper

In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles. Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice Yield: 2 servings

RABBIT JAMBALAYA

1

rabbit, medium

1

salt and red pepper

3

tablespoon

oil

2

onions, large, chopped

3

celery stalks, chopped

1

garlic clove, chopped

1/4

bell pepper, chopped

4

tablespoon

parsley, chopped

2

cup

uncooked rice, washed

1 1/2

cup

water

2

tablespoon

salt

Cut wildgame into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace wildgame in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Yield: 1 servings

Page 1063

RABBIT MARINATED IN CIDER & PEPPERCORNS

1

cup

apple cider

1

teaspoon

dry mustard

2

tablespoon

green peppercorns

1 1/2

tablespoon

1

chopped fresh thyme leaves plus more for garnish or

1

teaspoon

dried

1

tablespoon

crushed black peppercorns

1/2

teaspoon

red-pepper flakes

2

teaspoon

1 1 1

firm apple, unpeeled tablespoon

1 1/2

olive oil plus more for oiling roasting rack fresh lemon juice 2 tsp butter

tablespoon

pure maple syurp

Place rabbit pieces in a nonaluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red-pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally. Preheat oven to 450 deg F. Brush marinade off the rabbit pieces, reserving it. Heat oil in a non-stick skillet over medium-heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer. Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat one teaspoon oil in a nonstick skillet over medium heat. Add apples and maple syrup and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. From: Campagne Restaurant in Seattle, Washington From: [email protected] (Carol Miller-Tutzauer) From: Art Barron Date: 08-13-93 Yield: 4 servings

Date: 08-13-93

Page 1064

RABBIT OR CHICKEN ARGENTEUIL

2

lb

2

lb

asparagus rabbit pieces; or chicken

1

pieces

1

; salt

1

garlic; mashed; to taste

1

cup

1

oz

heavy cream butter

1

; s&p

Snap asparagus and discard the tough parts of the stems. Peel the rest of the stems. Simmer in salted water until done. Set aside. Strain liquid into another pot suitable for cooking a stew. Season the meat with salt. Cook it in the asparagus liquid along with some garlic until tender. Reduce liquid to taste. Remove and reserve asparagus tips. Blend or process stems until smooth. Add this liquid to the rabbit pot. Add cream and butter; allow to thicken. Season to taste. Dish out on a platter and surround with asparagus tips. adapted from Gillian Riley, Impressionist Picnics From: Michael Loo

Date: 23 Dec 97

Yield: 4 servings

RABBIT RABBLE

1

large

1/4

lb

rabbit - jointed fat bacon - cubed

1 1/2

english mustard pint

sour cream

1

salt

Spread jointed rabbit with lots of mustard. Fry small cubes bacon and put in casserole. Fry jointed rabbit. Place in the casserole and cook at 400 degrees F for 35-40 minutes until tender. Transfer rabbit to a heated platter. Add sour cream to casserole and heat without boiling, scraping the juices that adhere to the pan. Season. Serve with steamed potatoes. Irish Countryhouse Cooking. From: Cecilia

Date: 04 Aug 97 Eat-L List

(Recipes And Food Folklore) Ä Yield: 1 servings

Page 1065

RABBIT ROASTED WITH SWEET FENNEL

5

cloves garlic, peeled

2

inch sprig fresh rosemary

1

or

1 1/2

teaspoon

dried

1/2

teaspoon

salt

1/4

teaspoon

2 1 1

cut into 1 1/2-inch wedges large

1 3

oz teaspoon

coarsely chopped fennel tops

cup

3/4 1/2

fennel seed, coarsely ground

cup

1 1/4

pancetta (unsmoked italian bacon), minced

1 1/2

onion, cut into 1 1/2-inch wedges

1 1

freshly ground black pepper bulbs fresh fennel, cored,

extra-virgin olive oil vegetable broth

cup

low-sodium chicken stock

1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle or a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rub the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate. 2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to hold the rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter the fennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over the rabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2 the broth and roast another 1 hour. Baste often, turning the pieces occasionally. Add a little water to the pan if the pan is dry. 3. Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10 minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting once with the pan juices, about 10 minutes. 4. Transfer the rabbit and vegetables to a heated platter and keep them warm in the turned off oven with the door open. Quickly make a pan sauce by setting the roasting pan over two stove burners turned to high. Add remaining 1/4 cup broth and the stock. Scrape up the brown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5 minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit at the table. From: [email protected] (Rebecca Radnor) Adapted by Patti Vincent Yield: 4 servings

Page 1066

RABBIT SAUCE PIQUANTE

1

rabbit, cut into pieces

2

tablespoon

oil

1/4

cup

water

2

tablespoon

worcestershire sauce

2

tablespoon

flour

1

tablespoon

oil

4

tablespoon

tomato paste

1/2

cup

water

1/4

cup

onions, chopped

3

tablespoon

bell pepper, minced

1/4

cup

celery, chopped

1

teaspoon

garlic, minced

1/4

teaspoon

tabasco sauce

Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and Worcestershire; cover pan tightly and simmer for about 25 minutes. In a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add tomato paste and additional water (1/2 cup), stirring thoroughly. Add onions, pepper, celery, garlic and tabasco. Blend well and pour over simmering rabbit. Cook over low heat about 30 minutes. If sauce thickens too much, add a small amount of hot water. Serve with rice. Also for: Hugg's Note: Rabbit, squirrel, Poule d'Eau, duck, beaver etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76 Yield: 1 servings

Page 1067

RABBIT SAUCE PIQUANTE #1

1

rabbit, cut into pieces

2

tablespoon

oil

1/4

cup

water

2

tablespoon

worcestershire sauce

2

tablespoon

flour

1

tablespoon

oil

4

tablespoon

tomato paste

1/2

cup

water

1/4

cup

onions, chopped

3

tablespoon

bell pepper, minced

1/4

cup

celery, chopped

1

teaspoon

garlic, minced

1/4

teaspoon

tabasco sauce

Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and Worcestershire; cover pan tightly and simmer for about 25 minutes. In a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add tomato paste and additional water (1/2 cup), stirring thoroughly. Add onions, pepper, celery, garlic and tabasco. Blend well and pour over simmering rabbit. Cook over low heat about 30 minutes. If sauce thickens too much, add a small amount of hot water. Serve with rice. Yield: 1 servings

Page 1068

RABBIT SAUSAGE

1

lb

rabbit flesh

4

bacon slices

1/4

cup

rabbit liver

1/4

cup

onions -- pared & diced

1

tablespoon

garlic -- pared & minced

1

teaspoon

sage -- chopped

1

teaspoon

rosemary -- chopped

1

teaspoon

thyme -- chopped

1

teaspoon

parsley -- chopped

1 1/2

teaspoon

salt

1

teaspoon

sugar

2

teaspoon

pepper

1

tablespoon

sherry

1

teaspoon

hazelnut oil

3/4

cup

1 3

heavy cream egg

oz

rabbit flesh, seared --

1

coarsely chopped

2

feet hog casing

1

chicken bouillon -- as

1

needed

Place rabbit, bacon, liver and onions in meat grinder; grind through medium die. Add herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds. Add eggs; process. With processor running, slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing. Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add sausage. Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias. Serves 6. Recipe By

: "Jessica A. Walton"

Yield: 6 servings

Page 1069

RABBIT SAUTEED WITH MUSTARD

1/3

cup

dijon style mustard

1

tablespoon

fresh thyme leaves (1

1

teaspoon

dry)

1

rabbit cut into uniform

1

serving pieces (3-3 1/2

1

pounds)

1

salt and pepper

4

tablespoon

2

cup

1

olive oil rich chicken or mushroom stock

3/4

cup

dry white wine

1/2

cup

heavy cream (optional)

1

drop

fresh lemon juice

1

tablespoon

1 1 4

chopped fresh herbs such as parsley, chives, tarragon, chervil, or a mixture

oz

1

good quality bacon, finely diced

2

cup

sliced onions

1

cup

diced mushrooms

2

cup

finely sliced green cabbage

Mix the mustard and thyme together and generously brush both sides of pieces of rabbit. Season well with salt and pepper. Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit. Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes. Cover and place rabbit in a casserole in a warm oven as they are finished. Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes. Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice. Stir in herbs and keep warm. In a small saute pan add bacon and saute over moderate heat until just crisp. Remove and drain on paper towels discarding fat. Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color. Add cabbage and cook until it just begins to wilt but is still crunchy. Stir in bacon. Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around. Serve immediately. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved From: Sylvia Steiger Cooking Echo Ä Yield: 1 servings

Date: 03 Sep 97 National

Page 1070

RABBIT SHORTCAKE

----DOUGH---4

cup

all-purpose flour

2

teaspoon

salt

2

teaspoon

2

baking powder scant teaspoons sugar

2

cup

1

large

1/2

cup

heavy cream ----RABBIT----

12

rabbit (about 5 pounds) all-purpose flour salt and freshly; milled black pepper shallots, halved

1

cup

fresh cranberries

4

medium

parsnips, peeled and cut into 2-inc; h julienne ----SAUCE----

1

cup

dry vermouth

2

cup

brown sauce, reduced to 1 cup

3

cup

sour cream

1/2

cup

heavy cream

1/4

cup

1

plus 1 tablespoon honey mustard nutmeg

1

salt

1

pepper, black

1/4

cup

chopped fresh parsley

For the dough: In a mixing bowl, sift together the dry ingredients and fold in the cream. Cover in waxed paper and chill until needed Preheat the oven to 350 degrees. The Rabbit: Cut the rabbit into small serving pieces. Remove all of the fat and place it in a shallow ovenproof casserole. Place in the hot oven to render the fat. Season the flour with salt and pepper and dredge the rabbit pieces in it. Pour the rendered fat into a large heavy skillet set over moderate heat. When the fat is hot, add the shallots and rabbit pieces and cook until browned on all sides. Transfer the rabbit and shallots to the shallow casserole. Add the cranberries and parsnip julienne. The sauce: Remove any excess fat from the skillet, and place it over moderate heat. Add the vermouth and deglaze the pan, scraping up the browned bits that cling to the bottom. Add the reduced brown sauce, sour cream, heavy cream and honey mustard. Blend well and simmer. Season to taste with nutmeg, salt and pepper. Cook the sauce until reduced slightly and pour over the rabbit. Sprinkle with the parsley. Assemble the shortcake. Either spoon the dough over the rabbit and sauce to cover, or on a floured surface, use your fingers to pat out the dough 1./2 inch thick, shaped to fit the casserole, and set the dough in place. Bake for 45 minutes, until golden and serve. Serves 8 Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg

Page 1071 sodium, x g dietary fiber Source: Glorious American Food Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Jr Byers

Date: 01-18-98 (18:03)

The Once And Future Legend

(9) Recipes

Yield: 1 servings

RABBIT STEW

3

rabbits cut into pieces

1

cup

flour

1/4

cup

olive oil

1/2

cup

2

onions, chopped garlic clove, minced

1/4

cup

wine, sherry, dry

1

cup

chicken broth

1

cup

game marinade, strained

1

teaspoon

thyme

1

teaspoon

sage

1

teaspoon

cayenne pepper

1/4

cup

1

parsley, minced salt & pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. Submitted By BOB EMERT On THU, 10-07-93 (13:19) Yield: 1 servings

Page 1072

RABBIT STEW #1

3

rabbits cut into pieces

1

cup

flour

1/4

cup

olive oil

1/2

cup

2

onions, chopped garlic clove, minced

1/4

cup

wine, sherry, dry

1

cup

chicken broth

1

cup

game marinade, strained

1

teaspoon

thyme

1

teaspoon

sage

1

teaspoon

cayenne pepper

1/4

cup

1

parsley, minced salt & pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. Yield: 1 servings

Page 1073

RABBIT STEW > TL BRIT

1/3

cup

dry white wine

2

tablespoon

olive oil

1

large

3

onion: sliced 1/8 thick juniper berries; crushed

1

large

bay leaf

1/2

teaspoon

crumbled dry rosemary

1 1/2

teaspoon

1

salt freshly ground pepper

5

lb

fresh or frozen rabbit cut into 2 s; quares

2

tablespoon

flour

6

slice

lean bacon; chopped

1/4

cup

shallots; finely chopped

1/2

cup

celery; coarsely chopped

6

small

1

carrots; scraped and coarsely chopped

1 1/2

cup

chicken stock

1

teaspoon

thyme; dried

2

teaspoon

parsley; finely chopped

2

small

bay leaves

1/2

cup

port

3

tablespoon

red currant jelly

NOTES : Surprisingly, Time Life did not provide an oven setting for this recipe. I would imagine that the usual 350 F. would be fine. This recipe is traditionally accompanied by Forcemeat Balls. Combine the wine, olive oil, sliced onion, juniper berries, bay leaf, rosemary, 1/2 teaspoon of the salt and a few gringings of black pepper in a large bowl. Wash the rabbit under cold running water, pat it thoroughly dry with paper towels and place it in the bowl. turn the pieces about with a spoon until thoroughly coated with the marinade, cover the bowl and marinate the rabbit for at least 6 hours at room temperature or 12 hours in the refridgerator. In either case, turn the peices about in the marinade occasionally to keep them well moistened. Drain the rabbit in a colander set over a bowl. Reserve the liquid, but discard the onion and the herbs. pat the pieces of rabbit completely dry with paper towels, then coat them with the flour, shaking each piece vigorously to remove the excess. In a heavy 5 qrt flameproof casserole, cook the bacon over moderate heat, stirring occasionally, until crisp and brown. With a slotted spoon, transfer the bacon to paper towels to drain. Add the rabbit to the fat remaining in the casserole and brown it (in two batches, if necessary ) turning the piece s with tongs and regulating the heat so that the rabbit colors quickly and evenly on all sides without burning. As the pieces brown transfer them from the casserole to a plate. Pour off all but 2 tablespoons of fat from casserole, add the shallots, celery and carrots, and cook for 5 minutes, or until the

Page 1074 vegetables are soft but not brown. Pour in the reserved marinade and the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the casserole. Add the thyme, parsley, bay leaves, teaspoon of salt and a few grindings of pepper, and return the rabbit and bacon to the casserole. Cover tightly and bake in the middle of the oven for 1 hour. Stir in the port and the currant jelly, cover again, and bake for 30 minutes longer or until the rabbit is tender but not falling apart. (If you are substituting small rabbits they may cook much faster. Watch carefully that they do not overcook.) Taste and correct seasoning. Serve the rabbit directly from the casserole. It may be accompanied by forcemeat balls. Per serving (excluding unknown items ): 856 Calories; 73g Fat (76% calories from fat ); 9g Protein; 44g Carbohydrate; 0mg Cholesterol; 1164 mg Sodium Source: Cooking Of The British Isles Time Life From: Dianne Weinsaft <[email protected]> Yield: 6 serves

RABBIT STEW AND FATBACK

1

rabbit, dressed

1/4

lb

salt pork

2

cup

water, cold

4

cup

potatoes, cubed

1

cup

tomatoes

2

cup

carrots, sliced

1

cup

celery, diced

1/2

cup

onion, chopped

2

teaspoon

salt

1/2

teaspoon

pepper

3

tablespoon

flour

Cut rabbit into serving pieces. Put into covered pan with salt pork (fatback) and 1-1/2 cups water. Boil slowly 1-1/2 hours or until tender. Drain, reserve broth. Remove meat from bones and cut into 2 inch pieces. Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan. Bring to a boil and cook slowly for about 15 - 21 minutes or until vegetables are tender. Add seasonings and flour moistened with remaining 1/4 Cup cold water. Stir until broth thickens slightly. Suggestions: Try adding Blackeyed Peas instead of carrots. Source: Mississippi Outdoors Nov-Dec 87 Recipe date: 11/30/87 Yield: 1 servings

Page 1075

RABBIT STEW AND FATBACK #2

1

rabbit, dressed

1/4

lb

salt pork

2

cup

water, cold

4

cup

potatoes, cubed

1

cup

tomatoes

2

cup

carrots, sliced

1

cup

celery, diced

1/2

cup

onion, chopped

2

teaspoon

salt

1/2

teaspoon

pepper

3

tablespoon

flour

Cut rabbit into serving pieces. Put into covered pan with salt pork (fatback) and 1-1/2 cups water. Boil slowly 1-1/2 hours or until tender. Drain, reserve broth. Remove meat from bones and cut into 2 inch pieces. Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan. Bring to a boil and cook slowly for about 15 - 21 minutes or until vegetables are tender. Add seasonings and flour moistened with remaining 1/4 Cup cold water. Stir until broth thickens slightly. Suggestions: Try adding Blackeyed Peas instead of carrots. Yield: 1 servings

Page 1076

RABBIT STEW IN WHITE WINE SAUCE (PRESSURE COO

4

teaspoon

vegetable oil -- divided

1 1/2

lb

rabbit -- cut in pieces

1/2

cup

1 1

chopped onion clove garlic -- minced

medium

1

green bell pepper -- in 1 squares

1

cup

mushrooms -- sliced

2

teaspoon

flour

3

medium

tomatoes -- blanch/peel/chop

1/2

cup

wihite wine

1/4

cup

water

1

pkg

1

instant chicken broth and seasoning mix

1/4

teaspoon

thyme

1/4

teaspoon

salt

1/4

teaspoon

pepper

2

teaspoon

fresh parsley -- chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley. Recipe By

: Weight Watchers Fast & Fabulous Cookbook/R. Banghart

From: Terrance Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date: 12-22-92 (05:37) Numbe (125) Cook Yield: 4 servings

Page 1077

RABBIT STEW WITH APRICOTS

1

marinade:

1

red wine

1

red wine vinegar

1

several garlic cloves

1

rabbit stock from the bones

1

prepared rabbit

1

bouquet garni

1

pkg

1

dried apricots sauce:

1

butter, garlic, reserved

1

rabbit stock

Source: world class cuisine. Cover the boneless cut up rabbit meat with red wine and a few splashes of red wine vinegar and several whole garlic cloves. marinade for 12 hours along with the bouquet garni ( in a cheesecloth put some bay leaf, parsley, thyme , rosemary and peppercorns). Drain meat and pat dry. reserve marinade.Cover dried apricots with warm water and soak for 1 hour.Add drained apricots to the reserved marinade. Season rabbit meat to taste and saute in butter. Cover with the marinade and some reserved rabbit stock and simmer covered 40 minutes or until tender. Remove the bouquet garni.Remove the cooked rabbit meat from the pan and serve with a butter sauce. Make a butter sauce with the garlic from the marinade and a bit of rabbit stock and adding butter to finish the sauce and pour over rabbit. Yield: 4 servings

Page 1078

RABBIT STEW WITH DUMPLINGS

1 2

rabbit teaspoon

1

coltsfoot salt cold water

3

wild onions

2

handsful mint

15

to 20 arrowhead tubers

3/4

cup

flour

2

tablespoon

baking ppowder

1/2

teaspoon

1 1/2

salt egg

cup

condensed milk

Cut the skinned and cleaned rabbit into serving pieces. Place in the kettle and add cold water to cover. Pput the basket in the kettle and dropp in the red hot stones until the water boils. Keep water boiling slowly for an hour by changing the stones as they cool. Lift the rabbit pieces out of the liquid. Take the meat off the bones and return the meat to the kettle. Add salt, onions, mint, arrowhead and dandelions to the kettle and simmer for about 30 minutes. For dumplings, mix flour, baking powder and salt. Beat egg and milk together, add dry ingredients and stir just enough to moisten them. Dropp the dumppling mixture by the spoonful on the bubbling liquid and cook for another 15 minutes. Remove the basket of stones without disturbing the dumplings. Stew should sit for about 5 minutes before serving. See: ASSINIBOIN HOT STONE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 1079

RABBIT STIFADO

3 1/2

lb

4

whole rabbit; separated into leg-thigh

1

joints and 2 - loin pieces

1

; s&p

3

tablespoon

olive oil

2

medium

red onions; sliced

2

centiliter

garlic; peeled and sliced

1 1/2

cup

cabernet sauvignon

1

cup

mavrodaphne; or ruby port

14 1/2

oz

can chicken broth

1/8

teaspoon

ground allspice

1

bay leaf; tied with

1

cinnamon stick; and

3

cloves; in a bundle of

1

cheesecloth

1 1/2

cup

pearl onions, peeled

2

teaspoon

butter

1/4

teaspoon

1

sugar diced fresh tomatoes, for

1

garnish (opt)

1

fried onion rings, for

1

garnish (opt)

Season rabbit. Coat the bottom of a large ovenproof casserole with 2 T oil. Place over medium-high heat, and brown rabbit on all sides, 8-10 min. Brown in batches if necessary; do not crowd pan. Remove rabbit to a platter. Add 1 T olive oil to the pan. Add red onions and 1 pn salt. Wilt over medium heat until onions begin to brown, about 4 min. Add garlic and stir. Add wines and stir, scraping bottom of pan. Raise heat to medium-high, and boil until liquid is reduced to about 1/4 c, 20-25 min. Preheat oven to 375F. Add rabbit to pan with juices. Add chicken broth, allspice, sachet, and black pepper to taste. Bring to boil, then remove from heat. Cover pan and place in oven. Let rabbit simmer for 40-60 min. Meanwhile, melt 1 t butter in a skillet and add the pearl onions. Sprinkle with sugar and saute, shaking pan or stirring, until onions are golden brown on all sides, 5-10 min. Set aside. When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm. Place pan on stove over medium heat, and add the onions. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter. Check for seasoning. Ladle sauce over rabbit. Garnish, if desired, with diced fresh tomatoes and fried onion rings. Adapted from Jim Botsacos, Molyvos, Manhattan New York Times, 10-29-97

Page 1080 From: Michael Loo

Date: 30 Oct 97 National

Cooking Echo Ä Yield: 6 servings

RABBIT WITH 40 CLOVES OF GARLIC

1

mm format by helen peagram

3

lb

rabbit -- cut into pieces

750

ml

red wine -- cotes du rhone

2

tablespoon

1

olive oil whole salt -- to taste

1

ground pepper -- to taste

40

cloves garlic -- unpeeled

1/4

teaspoon

1 1/4

dried thyme -- or 4 sprigs fresh

teaspoon

1

dried rosemary -- or 1 sprig fresh

1

garlic croutons -- recipe

1

follows

1

fresh parsley -- chopped

The day before you wish to serve this, place the rabbit in a GLASS bowl and pour on the red wine. Cover and refrigerate overnight, turning the pieces once. An hour before cooking, remove the rabbit from the wine, and pat dry with paper towels. Preheat the oven to 350 degrees. Heat the oil over medium heat in a heavy-bottomed flameproof casserole. Add the rabbit and salt and pepper. Saute for 5 minutes, then turn the pieces over and saute another 5 minutes. This can be done in batches. Don't worry if the pan scorches a bit; it won't affect the flavor of the dish. Remove from the pot. Add the garlic and saute, stirring, for 5 minutes, until beginning to brown. Spread in a single layer and return rabbit pieces to the pot. Add the red wine, thyme, rosemary, and more salt and pepper to taste, and cover tightly. Place the pan in the oven and bake 1 hour or until the rabbit pieces are falling away from the bone. When the rabbit is very tender, remove pieces and the garlic and place on a platter. Place the pot over high heat and reduce the wine until thick. Pour over rabbit. Sprinkle with parsley and serve, placing a couple of croutons on each plate, a piece of rabbit or two, and several garlic cloves, which are to be squeezed out onto the croutons. CROUTONS: Slice French Baguette very thin (1/4-1/2 inch) and brush slices with olive oil. Place on a cookie sheet and toast a few minutes in 350 degree oven. This can be done while sauteing rabbit. >>> Part 11 of 11... Recipe By

Page 1081 : Martha Rose Shulman From: Mike Key

Date: 24 Oct 97 From: Helen

Peagram Date: 01 Feb 98 Yield: 4 servings

RABBIT WITH ANCHOVIES AND CAPERS

4

lb

rabbit pieces

4

salted anchovies -- or

8

anchovy fillets in oil

6

tablespoon

olive oil

1

pint

dry white wine or

1/2

pint

1/2

each water and dry vermouth lemon -- juiced

4

cloves garlic

1

onion -- thinly sliced

1

large

1

carrot -- thinly sliced stick celery -- thinly

1

sliced

2

bay leaves

1

fresh rosemary and parsley

1

salt

1

black pepper -- freshly

1 2

ground oz

seasoned flour

1

fresh hot chili -- chopped

1 3

and pounded oz

capers

Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel. Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6 hours to overnight. Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in a preheated oven at 325 degrees of 45 minutes. Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment. Formatted by [email protected] Recipe By From: Sue

: Two Fat Ladies #FL1A04 Date: 22 Sep 97 Mastercook

Page 1082 Recipes (Mailing List) Ä Yield: 6 servings

Page 1083

RABBIT WITH APRICOTS AND CRACKED WHEAT - KOUNELI ME VERIK

200

gm

dryfruit- apricots

180

ml

wine- dry white

2

kg

1 80

ml

2

large

1 1

rabbit pieces flour- plain oil- olive onions ; sliced

tablespoon

2

flour- plain herb- bayleaf

3

celery stalks

1

; chopped

625

ml

stock- chicken

2

teaspoon

honey

2

teaspoon

1 2

teaspoon

1 2

herb- thyme, fresh ; chopped herb- rosemary, fresh ; chopped

teaspoon

1

spice- coriander seeds ; crushed

1

tablespoon

2

teaspoon

1

vinegar- brown herb- thyme, fresh ; chopped

1

salt and pepper

1

; -== cracked wheat -

2

tablespoon

oil- olive

500

ml

water

160

gm

cereal- cracked wheat

80

gm

1 2

olives- black ; sliced

tablespoon

herb- parsley, fresh

1

; chopped

1

salt and pepper

Combine apricots and wine in bowl, cover, stand 1 hour. Toss rabbit in flour, shake away excess flour. Heat oil in pan, add rabbit in batches, cook until browned all over. Transfer rabbit to overproof dis (3 litre/12 cup capacity); reserve pan. Add onions and garlic to reserved pan, cook, stirring, until onions are soft. Stir in extra flour, cook until grainy. Gradually stir in bayleaves, celery, stock, undrained apricots, honey, thyme, rosemary, seeds and vinegar. Bring to boil, pour mixture over rabbit, stir well. Bake, covered, in moderateley hot oven about 2 hours or until rabbit is tender. Stir in extra thyme and extra rosemary. Add salt and pepper to taste. Serve rabbit with cracked wheat. cracked wheat: Combine oil and water in pan, bring to boil, add wheat, simmer, covered, over low heat 15 minutes. Remove from heat, stand, covered, 10 minutes. Add olives, parsley and salt and pepper to taste, stir lightly with fork. Recipe can be made a day ahead. Store covered in fridge. It is suitable to freeze.

Page 1084

"Eet smakelijk" -

Willemina, Rotterdam, Netherlands. Date: 13

Nov 1999 22:11:11 Gmt From: Kevin Jcjd Symons Date: 11 Feb 00 Yield: 4 servings

RABBIT WITH APRICOTS IN CABERNET SAUCE

1

rabbit, young

1

cup

1

oz

2

vinegar, red wine garlic, cloves, unpeeled

1 5

cabernet sauvignon

bouquet garni ** oz

apricots, dried

1

salt, coarse

1

pepper, ground

3

tablespoon

oil, peanut

4

tablespoon

butter

1

cup

demi-glaze, rabbit

Bone the rabbit saddle, legs, and shoulders and cut the meat into cubes of about 1 ounce each. Marinate the meat in the wine and vinegar with garlic and bouquet garni for 12 hours, covering rabbit with cheesecloth so it will not dry out. Soak apricots in cold water for 1 hour, then drain. Drain rabbit, reserving marinade and garniture. Dry rabbit well and season with salt and pepper. In a heavy casserole, heat the oil and 2 tablespoons of butter. Add the rabbit and brown on all sides (approximately 20 minutes until meat is gray). Add garlic, bouquet garni, reserved marinade, apricots, and rabbit demi-glace. Cut a circle of wax paper, butter it lightly, and place it over the rabbit. Cover the casserole and simmer for 20 - 30 minutes. Remove bouquet garni and discard. Retrieve cloves of garlic and remove the peel. Mash garlic into a paste with the remaining butter. Remove the rabbit and apricots from the sauce, set aside and keep warm. Stir the garlic paste into the sauce a little at a time. Arrange rabbit and apricots on a serving plate and cover with sauce. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - Four Season's Clift Hotel, San Francisco, CA Yield: 4 servings

Page 1085

RABBIT WITH CABBAGE

1

green cabbage, shredded

4

shallots, peeled and sliced

1

stick celery, sliced

3

carrots, peeled and sliced

11

oz

3

centiliter

1 1

garlic, crushed rabbit,cut in serving pieces

teaspoon

2

thyme, chopped bay leaves

2 1/2

raw ham, chopped

sprigs parsley cup

water

1

salt

1

freshly ground black pepper

Mix the cabbage with the shallots, celery, carrots, ham and garlic. Place half in the base of a casserole dish. Top with the rabbit pieces. Sprinkle with the thyme, bay leaves and parsley. Cover with the remaining cabbage mixture. Pour over the water and season to taste with salt and pepper. Cover and cook in a preheated moderate oven ( 180 C, 350F, Gas Mark 4 ) for 2 hours. Serve straight from the cooking dish. Suggested wine- Serve with a red wine such as a Chanturgue or a Chateaugay. Also taken from " POCKET GOURMET POULTRY & GAME " From: Linda Prevost Yield: 5 servings

Page 1086

RABBIT WITH SAGE ITALIAN STYLE

1

large

4

slice

2

or 2 small rabbit[s] bacon garlic cloves, peeled

1

tablespoon

dried sage

1/2

cup

vegetable oil

1

salt and pepper to taste

1

flour for dredging

1

teaspoon

balsamic vinegar

1

cup

dry white wine

2

cup

chicken stock

Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and the garlic very fine. Crumble and add the sage. Season the rabbit parts with salt and pepper and dredge them lightly in the flour. Heat the vegetable oil in a large casserole, add the rabbit and cook until browned, turning it once, about 3 minutes per side. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about one hour, stirring occasionally and adding the remaining stock gradually to keep the meat moist. Transfer the rabbit pieces to a large serving dish and pour the sauce over them. Older animals will require up to two hours of cooking. From: Jim Weller Date: 04-12-95 From: Helen Peagram Yield: 7 servings

Date: 01 Feb 98

Page 1087

RABBIT WITH SWEET SAUSAGES

1

lb

1

italian sweet sausages(mild) rabbit; cut in 8 pieces

3

centiliter

1

medium

2

garlic; minced onion; chopped red bell peppers; thinly sliced

1

can

plum tomatoes-16 oz; undrained

1/2

teaspoon

dried red pepper flakes

2

tablespoon

tomato paste

1/4

cup

dry white wine

1

tablespoon

fresh basil; minced or

1

teaspoon

dried basil

1

tablespoon

fresh oregano; minced or

1

teaspoon

dried oregano

1

juice of half orange

1

zest of 1 orange

1/2

teaspoon

salt; optional

Pierce the sausages to release fat. Simmer in a large covered dry skillet over moderate heat for 10 minutes. Remove the lid and saute sausages until well browned. Remove sausages to cool and slice in 1-inch pieces. In the browning fat from the sausages, saute the rabbit until golden. Set aside. Pour off all but 1 tablespoon of the fat. Add the garlic, onions, and peppers to the skillet. Saute over a moderately low flame until the vegetables are tender. Return the sausage slices to the skillet and add the tomatoes, dried pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt. Simmer for 10 minutes to blend the flavors. Return the rabbit to the sauce and simmer covered for 20-30 minutes. The rabbit is done when the thickest part of the leg is pierced with a fork and the juices run clear. Serve with buttered pasta or rice. Source: California Heritage Continues, Junior League of Pasadena. Yield: 4 servings

Page 1088

RABBIT WITH TOMATOES AND HERBS

2

rabbit backs,each cut into

1

four pieces

2

tablespoon

thyme,chopped

4

cloves garlic,pressed

1

salt

1

pepper

16

slice

bacon, lean

3 1/2

tablespoon

oliveoil

2 1/2

lb

tomatoes,quartered

2

large

onions, chopped

2

tablespoon

2

basil, chopped bayleaves

1.Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thymemix. 2.Put a little piece of bayleaf on each piece and wrap in 2 pieces of bacon and tie with cooking string. 3.Brown the rabbit in the oil ,golden brown take out. 4.Saute the onions;add the tomatoes and saute about 8 minutes.Season with salt and pepper. 5.Put the rabbit pieces on top and cover and simmer 20-25 minutes;adding a little water if nessesary. 6.Take rabbit out' put on platter. Let the sauce simmer a little while longer; than pour over meat and sprikle basil all over. Translated by Brigitte Sealing Yield: 4 servings

Page 1089

RABBIT WITH WILD RICE

1

(2-1/2 lb) fresh rabbit or

1

frozen rabbit; thawed

4

medium

1 1/4

carrots butter or margarine

teaspoon

pepper

1

salt

1

dried thyme leaves

1

cup

wild rice

1/2

cup

regular long-grain rice

1/2

lb

small mushrooms

1

medium

onion; chopped

1/3

cup

dry red wine

1

teaspoon

chicken bouillon

1

watercress sprigs; for garnish

About 2 hours before serving: With poultry or kitchen shears, cut rabbit into 12 pieces. Thinly slice 2 carrots. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook rabbit pieces, a few at a time, until well browned on all sides, removing pieces to plate as they brown. Sprinkle rabbit pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme. Meanwhile, rinse wild rice; drain. Place wild rice and long-grain rice in shallow 4-quart casserole. In same skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook mushrooms, onion, and sliced carrots until lightly browned, stirring often. Add wine, bouillon, 2-2/3 cups water, 1/2 teaspoon salt, and 1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable mixture over rice in casserole, stirring to mix. Pile rabbit pieces in center of rice mixture. Cover and bake in 350 degrees F. oven 1-1/4 hours or until rabbit and rice are tender, stirring rice mixture once. About 10 minutes before rabbit casserole is done, prepare carrot garnish: With vegetable peeler, shave remaining 2 carrots lengthwise into thin wide strips. In 10-inch skillet over medium-high heat, in 1 tablespoon hot butter or margarine, cook carrot strips until just tender, stirring constantly. To serve, garnish top of rabbit casserole with watercress sprigs and cooked carrot strips. Makes 4 main-dish servings. Source: Good Housekeeping, January 1987. Shared and MM by Judi M. Phelps. [email protected] or [email protected] From: Judi Mae Phelps <jphelps@shell13. Yield: 4 servings

Page 1090

RABBIT, ESCHALOT AND GARLIC STEW

2

medium-size rabbits, cut

1

into pieces on the bone

3

tablespoon

1 125

olive oil or more if necessary

gm

smoked streaky bacon,

1

chopped

24

eschalots, peeled

60

cloves garlic (about 5

1

heads), unpeeled

3

tablespoon

chopped thyme

3

tablespoon

chopped thyme leaves

2

large

5

handfuls chopped parsley bay leaves

1

salt and freshly ground

1

pepper

3/4

cup

1/2 2 1/2

dry sherry to 3/4 bottle white wine

cup

chicken stock

1

to serve:

1

cooked new potatoes

Brown the rabbit pieces in a little of the olive oil in a large frying pan, adding more oil as necessary. In a heavy casserole with a lid, heat the remaining oil over low heat and fry the bacon and eschalots, for about 10 to 15 minutes. Add the browned rabbit pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and pepper and mix well. Pour in the sherry, white wine and stock, making sure the rabbit is well covered with liquid. Add more if necessary. Cook, uncovered, for about 5 to 10 minutes, then cover the casserole and place in a preheated 150oC oven for 1.1/2 hours or until the meat is just falling off the bone. Serve the rabbit stew with new potatoes. Note: the garlic will taste delicious and sweet when squeezed out of the skin. Margot Clayton, The French House Dining Room, London Bon Appetit - Exec.Chef Magnus Johansson Source: Vogue March'94 Yield: 4 servings

Page 1091

RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR

2

oz

butter

2 1/2

lb

rabbit, stewing veal or chicken joi; nts

1

lb

4

leeks, thickly sliced cloves garlic, chopped finely

6

oz

pot barley

3 3/4

cup

water

3

tablespoon

2 1

wine vinegar bay leaves salt pepper

tablespoon

dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. Yield: 6 servings

RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY

2

oz

butter

2 1/2

lb

rabbit, stewing veal or chicken joi; nts

1

lb

4

leeks, thickly sliced cloves garlic, chopped finely

6

oz

pot barley

3 3/4

cup

water

3

tablespoon

2 1

wine vinegar bay leaves salt pepper

tablespoon

dried sage

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. Yield: 6 servings

Page 1092

RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY

2

oz

butter

2 1/2

lb

rabbit, stewing veal or chicken joi; nts

1

lb

4

leeks, thickly sliced cloves garlic, chopped finely

6

oz

pot barley

3 3/4

cup

water

3

tablespoon

2 1

wine vinegar bay leaves salt pepper

tablespoon

dried sage

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. Yield: 6 servings

RABBITS & PHEASANTS COOKING APACHE STYLE

1

rabbits

1

pheasants

1

other game

The Indians would dig a trench in the bank of the stream and built a fire in it. The ditch was a foot deep and they laid out the fire along the 3 foot length. The length of it depends of how many rabbits or pheasants one has to cook. The more game the longer the trench. They burned the scrub growth & downed the dead brush along the banks of the stream, concentrating on drift woods that had caught on small trees. When there was a good bed of coals in the bottom of the ditch, they laid in the birds and rabbits. Both had been cleaned but not picked or skinned. They were rolled in a thick gooey mud made from the stream bed and when all were laid on the coals, the dirt was pushed back in until the rabbits and pheasants were entirely covered. "In an hour that will be some of the best tasting meat you've ever eaten said the Apache scout." An hour later the Indians dug out the rabbits and pheasants, stripped off feathers and skin.

Page 1093

http://www.logicsouth.com/~lcoble/dir6/apache.txt. Yield: 1 crowd

Page 1094

RACCOON AND BEAVER MORSELS > BUCK PETERSON

----ROAST ROCKY RACCOON---1

raccoon

1

favorite dressing (optional)

1

beaver tail

----BEAVER TAIL---1 2

water tablespoon

vinegar

1

beaten egg

1

bread crumbs

1

beaver tail

----BEAVER TAIL WITH NOODLES---2

quart

1 1 1

boiling water carrots, onions, celery egg noodles

can

peas; drained

RACCOON: Buck met his first garbage can dweller emptying 55-gallon drums of tourist trash in a county park in northern Michigan. It proved to be a feast of no small proportions--it's flat out delicious when roasted. Make sure you get those scent glands off from under the front legs and thighs. The famous recipe is: Roast Rocky Raccoon Cook the clean carcass in the oven for about 3 hours in a slow oven (300 deg. F) Baste frequently with drippings every 30 minutes. Make gravy from the drippings. Season and serve with yams. Mother Nature's "Special" Animals There are a number of God's creatures that have the misfortune of being ugly, smelly, greasy, dangerous, fish- eating, skin-covered garbage bags. Some of these are thought to be eaten only by members of inferior races and low economic classes. This is not just and this cookbook will put these tasty morsels within reach of all of us. The top seven contenders are the beaver, muskrat, opossum, porcupine, badger, wolverine, and skunk. These animals may need special handling, both at the time of purchase and during preparation. Roadside Many of these animals have stink glands, usually under their forelegs and along the small of their back. They must be removed. Remove all fat, cleaning the carcass carefully so no glands are ruptured on the good meat. Home Many gourmets would soak a carcass overnight in salt water. Young animals won't need more than 8 hours in the tub, while old critters could stand a 24-hour soak. Some would add a cup of vinegar and a pinch of salt to each quart of water. Beaver This friendly vegetarian is prized by old trappers and reprobates.

Page 1095 The small yearlings are so tender when cooked properly that all you'll need is a spoon. On Bucky Beaver, Take care to remove all the fat and musk glands or castors just under the skin in front of the genitals. Soak the critter overnight and then cook it is as you would a large bird. If, However, your furry friend had its castors and cajones unproperly stirred by a Toyota 4X4, you have just one good option left: BEAVER TAIL: Skin the tail and wash it well. Cover in a pot with water and a couple tablespoons of vinegar. Cook until tender. Drain and cut into slices like a London Broil. Dip slices in beaten egg and roll in bread crumbs. Fry until golden brown. BEAVER TAIL WITH NOODLES: Or instead of cutting into slices, cut into chunks. Add to 2 quarts of boiling water. Add carrots, celery, onions and cook until vegetables are done. Or Add chunks to your favorite pea soup or baked beans. P. S. I've never known anyone who has tried this. Source: The Original Road Kill Cookbook by B.R. "Buck" Peterson ISBN: 0-89815-200-3 From: Dorothy Flatman Date: 27 Jan 98 Yield: 1 servings

RACCOON SAUCE PIQUANTE

5

lb

raccoon meat, cut 2 cubes

3

pint

water, cold

32

oz

tomatoes, whole, can

1

teaspoon

garlic, finely chopped

6

oz

tomato sauce

1/2

cup

celery, finely chopped

12

oz

mushrooms + liquid

1/2

cup

4

shallots, finely chopped onions, white, finely chop

1/3

cup

1/4

cup

3

bell pepper, finely chopped parsley, finely chopped lemon peel, small slivers

1

cayenne pepper/generous

1

salt & pepper to taste

Fry game meat in minimum oil til tender to fork. Usually 20 - 35 minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried wildgame meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. Yield: 1 servings

Page 1096

RACK OF VENISON

1 2

rack of venison quart

buttermilk; or more

1

salt and pepper

5

slice

bacon

3

tablespoon

butter

2

medium

carrots; diced

2 1

celery stalks; diced large

onion; diced

5

parsley sprigs

1/4

teaspoon

1/4

teaspoon

salt pepper

5

juniper berries; crushed

1

pint

sour cream

2

tablespoon

madeira

Marinate meat 2 days in buttermilk to cover. Remove skin off rack and season with salt and pepper. Wrap bacon around rack. Brown on all sides in butter in a large Dutch oven. Add veggies and all ingredients except sour cream and Madeira. Add just enough water to prevent scorching. Bake at 350 for 1 1/4 hr or until tender. Strain sauce and add sour cream and Madeira to it; this sauce may be thickened with a liaison as desired (thicken before adding sour cream). Serve rack with sauce, with red cabbage on the side. Red Lion Inn, Boulder CO From: Jim Weller Yield: 1 servings

Date: Thu, 06-2

Page 1097

RACK OF VENISON > RED LION INN, BOULDER CO

1 2

rack of venison quart

1

buttermilk; or more ; salt and pepper

5

slice

bacon

3

tablespoon

butter

2

medium

2 1

carrots; diced celery stalks; diced

large

5

onion; diced parsley sprigs

1/4

teaspoon

1/4

teaspoon

5

; salt ; pepper juniper berries; crushed

1

pint

sour cream

2

tablespoon

madeira

Marinate meat 2 days in buttermilk to cover. Remove skin off rack and season with salt and pepper. Wrap bacon around rack. Brown on all sides in butter in a large Dutch oven. Add veggies and all ingredients except sour cream and Madeira. Add just enough water to prevent scorching. Bake at 350 for 1 1/4 hr or until tender. Strain sauce and add sour cream and Madeira to it; this sauce may be thickened with a liaison as desired (thicken before adding sour cream). Serve rack with sauce, with red cabbage on the side. From: [email protected] (Michael Loo) Yield: 1 servings

Page 1098

RACK OF VENISON FORESTIERE

4

trimmed venison racks

2

tablespoon

olive oil

1/2

cup

dry red wine

3/4

cup

brown sauce *

1/2

cup

cranberry sauce

2

tablespoon

chopped parsley

4

oz

diced mushrooms

4

oz

pearl onions

Oven Temp: 400øF Instructions: 1. Preheat oven to 400F. 2. In a heavy pan over high heat, heat olive oil and then brown the racks of venison on meat side. Place the racks on a cooking sheet meat side up and cook for approximately 10 minutes. Meat should be medium cooked. Baste from time to time with oil from the pan. 3. While the venison is cooking, prepare the sauce. Set aside the oil for basting and to the pan, add the diced mushrooms, pearl onions and parsley. Stir and saute for 2 minutes. Then add the wine, brown sauce and cranberry sauce. Bring to a boil, season with salt and pepper. 4. When cooked medium, remove the racks and allow to rest for 3 to 5 minutes. Carve and place on serving plates, bone up. Serve the sauce on the side. Source/Author: Kelowna Courier / typo Bob Shiells Notes: Wine Match: Calona De-Chaunac Merlot Yield: 4 servings

Page 1099

RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

3

tablespoon

1

vegetable oil whole 9 rib rack farm raised

1

venison (??? udd)

1

salt and freshly ground

1

black pepper to taste

2

tablespoon

4

unsalted butter tart apples (such as granny

1

smith),

1

cored and sliced into

1

eighths

1/2

cup

sugar

1/4

cup

balsamic vinegar

1/2

cup

dry red wine

2

tablespoon

1

szechuan peppercorns, toasted and crushed

1/2

cup

game stock or chicken stock

3

tablespoon

sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce. Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. Yield : 4 servings Michael Lomanaco SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1A25 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä Yield: 1 servings

Page 1100

RAGIN' RABBIT

1

cajun ragin' rub

1

tablespoon

brown sugar

1

tablespoon

ground black pepper

1 1/2

teaspoon

white pepper

1 1/2

teaspoon

celery salt

1

teaspoon

cayenne

1/2

teaspoon

dried thyme

1/4

teaspoon

2

dry mustard rabbits (2.5 lbs. each)

1

quartered

1

tablespoon

canola/corn oil

1

tablespoon

creole mustard

Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in covered, shallow glass dish (or other smokeproof dish) and refridge for 2-3 hours. Prepare the smoker getting the temp to 220 or so. Remove rabbit from fridge and let sit for 30 minutes in the covered dish. Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folder to several thicknesses) over the dish. Transfer the cheeswecloth-covered dish to the smoker, and Q for 1.25 hours. During that time, everytime you add wood chips/chunks, wet down the cheesecloth again. The cheescloth will brown but won't burn if kept moist. Then remove and discard cheesecloth. Continue cooking until the meat is cooked thru but still juicy... another 15-20 minutes. Serve right away to 5-6 folks. NOTE: No cheesecloth is needed in a water smoker or Cookshack oven. Jeff Lipsitt The Boston Butt From: [email protected] Yield: 4 servings

Page 1101

RAGOUT OF VENISON THE BEST OF TASTE

3

lb

1

venison; boneless, in 1 cubes

1

large

2

tablespoon

1

onion; sliced parsley; chopped bay leaf; crushed [m says

1

leave whole]

1

pinch

marjoram

1

pinch

thyme

1

teaspoon

peppercorns; whole

2

oz

wine vinegar

2

cup

dry red wine

2

tablespoon

flour

3

tablespoon

butter

1

broth; or bouillon to cover

18

small

onions; peeled

8

oz

mushrooms; sliced

3

tablespoon

1

butter lemon; rind of, grated

Marinate meat overnight in next 8 ingredients. Dry meat, dredge in flour, brown in butter. Strain marinade over meat in kettle. Add broth to cover. Bring to a boil, stirring. Skim. Cover, reduce heat, and simmer 30 min. Meanwhile, saute onions and mushrooms in butter. Add vegetables and lemon rind to stew, cover again, and cook until meat is tender, about 90 min more. (Annapolis: U.S. Naval Institute, 1957) Yield: 4 servings

Page 1102

RAISED RABBITS WITH PRUNES

1

rabbit, boned

1/2

cup

flour

1/4

lb

butter

1

pkg

prunes

1

can

beef broth

1

can

1

chicken broth salt & white pepper

Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown slightly. Add prunes, beef broth and chicken broth. Cover and bake at 375 degrees until meat falls away from the bones. Serve with wild rice. Source: N.A.H.C. Wild Game Cookbook Author: Unknown Yield: 2 servings

RAMP PUDDING - MODERN

2 1/2

pint

ramps

1

cup

ground venison

1

can

1

tomato soup salt and pepper to taste

6

eggs

1

teaspoon

worcestershire sauce

2

tablespoon

butter

Clean and finely chop the ramps and parboil them. Drain off water. Set aside. Saute the ground venison. Mix all the ingredients except for the butter and place in a buttered casserole. Top with pecan sized chunks of butter. Bake in preheated oven at 350 F for 1 hour and 10 minutes or until done. source unknown From: "Mignonne"
Page 1103

RAMPS AND EGGS

1/2 1/2

dozen eggs teaspoon

2 1/4

salt dozen ramps

cup

bacon drippings

Clean and cut up ramps, using 1/2 of the stems. Place bacon drippings in iron skillet; heat to sizzlings. Put in ramps and salt; fry until tender. Next, scramble eggs; pour over ramps and stir until eggs are done. Serve with crisp bacon and cornbread. (You may wish to omit scrambled eggs and use fried eggs.) http://www.cook-books.com From: Anne Granwell From: Jim Weller Date: 14 Sep 02 Yield: 3 servings

Page 1104

RARE BREAST OF DUCK LACQUERED WITH SPICED HONEY

4

boneless moscovy hen duck

1

breasts (7-8 oz each)

1/2

cup

1/2

cup

3

orange blossom honey zinfandel port wine whole clove

1/2

stick whole cinnamon

3

allspice

1 1/2

star anise teaspoon

2

whole black peppercorn seed from green cardamom

1

juice and zest from 1 lime

1

juice and zest from 1 lemon

1

salt and pepper mill

1. Using a sharp knife, trim and remove the sinew and membrane from the underside of the duck. With the skin side down trim off any excess skin and fat from around the perimeter of the breast. 2. Flip over each breast and score the skin by cutting through the skin without cutting the meat in diagonal lines ab 3. Place the honey and port wine in a non reactive pot and bring to a simmer, making sure to skim off any impurities rising to the surface. Reduce by exactly half. 4. When the honey/port mixture is reduced, add all the spices, juices and zests. Let cool to room temperature. Strain. 5. Pre-heat oven to 425 F. 6. Place a sauté pan on a medium flame and season the duck breast with salt and few turns of a pepper mill on both sides. When the pan is hot place the breast skin side down and slightly reduce the heat. The breast will immediately start to render its fat and prevent the breast from sticking. 7. When the breasts are golden brown, turn them in the pan to remove the visible rawness and remove from the pan when the breasts are still very rare. 8. Brush the duck breasts on the skin side liberally with the spiced honey and place in the oven to cook to a perfect medium rare (approx. 2 minutes) and allow the honey to take on a shiny, lacquered finish. Allow to rest for 2 minutes before slicing. 9. Slice the duck breast into thin (1/4") pieces and fan out on a warm plate. This duck preparation works well in a salad with greens, or as an entree. At Restaurant Sent Soví it is served with Sauteed Apples and a Savory Fennel Cake.

Page 1105 Copyright © 1996 StarChefs Inc. All rights reserved. Recipe by: From: Shade Yield: 1 servings

RATTLESNAKE AND BEANS

3

lb

dry kidney or pinto beans cooked; -or- canned beans

30

oz

stewed tomatoes; undrained

4

oz

canned diced jalapenos more or les; s to taste

1

large

1

red onion cut in large chunks garlic clove; smashed

1

dash

salt

1

lb

ground beef browned and drained

1/2

lb

1

rattlesnake meat * in bitesized pi; eces browned broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or pork) Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips. Posted by Pamela Newton (VKBB14A) who said it came from the Phoenix Gazette by Dale Keyrouse. Yield: 6 servings

Page 1106

RATTLESNAKE CHILE

1

rattler; 6-foot-long, kinned, bone

1

lb

lean pork shoulder

15

oz

mild roasted green chilies; canned or fresh roasted

4

cup

onion; finely chopped

3

centiliter

garlic; minced

1/2

lb

bacon

2

tablespoon

cornmeal

15

oz

chopped tomatoes; undrained

4

tablespoon

5

chili powder jalapeno peppers

1

tablespoon

cumin

1

teaspoon

oregano

1

tablespoon

creamy peanut butter

1/2

oz

semi-sweet chocolate

1

can

kidney beans; 15oz

1

can

pinto beans; 15oz

1

can

black beans; 15oz

1/2

cup

gold tequila

NOTE: Huntin' your own rattler is not recommended! Check with your local butcher or specialty food store. DIRECTIONS: If you're using fresh chiles, roast, cool, peel, seed and chop to yield about 1 1/2 cups. Test for spiciness: some chiles are hotter than others, and you may not need to add this much. Set aside. Fry the bacon until crisp, and set aside to cool. In a large soup pot, saute the onions and garlic in about 2 Tbsp of the bacon drippings until transparent. Add the cornmeal and chopped tomatoes with their juice, the chopped green chiles, cumin, chili powder, oregano and 1 cup of water. Simmer for half an hour. Meanwhile, seed and chop the jalapeno peppers, (avoid touching the seeds and take care not to rub your eyes). Add the chopped pepper and 1/2 cup of water to a blender and puree. Add about half the water/pepper mix to the pot, saving the rest to be added to taste later. Continue to simmer the chile base for another 15 minuttes. Drain the beans and stir them into the pot. Remove about 1 1/2 cups of the chile and puree in a blender with the peanut butter and chocolate (these ingredients mellow the acidity of the chiles and allow the flavors to come through, without imparting any of their own flavor). Return to the pot. Using another Tbsp or so of the bacon drippings, saute the diced rattlesnack (or pork) until done. Chop the cooled bacon and add all the meat to the chile. Simmer for another 1/2 hour, or until the meat is tender. Add more water if necessary, and add more of the blended jalapeno if the chile needs more kick. Salt to taste.

Page 1107 The tequila adds wonderful flavor to the chile... stir it in just before serving, or let your guests add their own to taste. A little goes a long way!! The chile can be served with grated cheddar cheese, fresh chopped onion, sour cream and tortillas or corn bread. Leanin' Tree "Fangy Feast" by Nate Owens Formatted for your use by The WEE Scot -- paul macGregor Yield: 4 servings

RATTLESNAKE CHILI

----INGREDIENTS---2

tablespoon

cooking oil

1/2

cup

chopped green peppers

1

lb

ground beef (or turkey)

2

tablespoon

chili powder

1

teaspoon

cayenne pepper, ground

2/3

cup

tomato paste (6 oz. can)

2

cup

pasta, uncooked

1/2

cup

----DIRECTIONS---1 1

cup

2

teaspoon

2 2

chopped onion clove garlic, minced cubed rattlesnake (or chicken) salt 16-oz cans tomatoes, undrained

cup

water

In 5 quart saucepan, heat oil and cook onions, green peppers and garlic until tender. Add meat; cook until done, about 6 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to a boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes. Serves 6. Dressing Rattlesnake* 1. Take dead rattlesnake, place on cutting board and hold firmly behind the head. 2. Cut off head and discard. 3. Cut off rattlers for your collection. They look good on display, made into a necklace, etc. 4. Strip off the skin and save. One long skin can make a good hatband, With enough skins, you can make a fine pair of boots. 5. Make a long slice on the underside and remove all internal organs. 6. Cut into chunks, and refrigerate until ready to use. (can be frozen) 7. Use as directed in your favorite recipe. Submitted By EARL SHELSBY Yield: 6 servings

Page 1108

RAYMOND'S BRAISED VENISON WITH A BITTER CHOCOLATE SAUCE

4

single

1

250g/9oz pieces of venison shoulder

50

ml/2fl oz sunflower oil

1

salt and freshly ground

1

black pepper

1

for the marinade:

1

bottle 750ml/11/2 pint red

1

wine

8

juniper berries, crushed

12

black peppercorns, crushed

2

bay leaves

1

sprig of fresh thyme

1

strip of orange peel

1

medium

1

large

1

carrot, diced onion, peeled and roughly chopped

4

garlic cloves, peeled

1

celery stick, chopped

1 1

for the sauce: tablespoon

350 1

tomato puree 400ml/12-14fl oz water

tablespoon

redcurrant jelly

30

g/11/2oz bitter chocolate,

1

grated

1

for the garnish (optional):

24

chestnuts, prepared and

1

cooked

Put the red wine in a pan and boil to reduce by one-third. Allow to cool down to room temperature. Place the venison in a large container and cover with the reduced wine and all the remaining marinade ingredients. Refrigerate and allow to marinate for 24 hours. Preheat the oven to 110C/225F/Gas1/2. Drain the venison and the vegetables and pat them dry. Reserve the wine. In a non-stick pan, heat the sunflower oil until smoking and sear and colour both pieces of venison on all sides to a good deep brown. This operation will take about 10 minutes. Transfer the venison pieces to a cast-iron casserole. In the oil remaining in the non-stick pan, colour the vegetables and seasonings lightly, about 5 minutes, then transfer them to the casserole with the venison. Add the tomatopuree to the non-stick pan and cook for 1-2 minutes. Add the reserved red wine from the marinade, and bring to the boil. Pour over the venison, vegetables and seasonings in the casserole, and barely cover with the water. Season lightly with salt. Bring to the boil for 1 minute, skim, then cover with a tight lid. Braise in the preheated oven for 3BD hours. Strain the juices into a large saucepan and reduce on full heat to about 300ml/10fl oz. Reduce the heat until the sauce barely simmers, then add the redcurrant jelly. Correct the seasoning and finally, whisk in the grated chocolate. Mix the venison and vegetables back

Page 1109 into the sauce, and re-heat gently. Add the chestnuts if using. You may serve the venison from the casserole or transfer it to a nice serving dish. Serve to your guests. :by Raymond Blanc from Blanc Mange From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:01:47 ~0000 Yield: 4 servings

REBEL COUNTRY KENTUCKY FRIED RABBIT

2

young rabbits (2-1/2 to

1

3-1/2 lbs)

2

eggs yolks, beaten

3

cup

milk

1 1/4

cup

flour

1

teaspoon

salt

1/2

cup

shortening

Wash dressed rabbits thoroughly under running water. Dry. Cut into several pieces. Combine egg yolks and 1 cup milk, add 1 cup flour gradually, then salt and beat until smooth. Dip rabbit into batter and fry in fat until brown, about 15 minutes. Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently. To make gravy add remaining flour to fat in pan, add remaining milk gradually, stirring constantly, heat to boiling and season to taste with salt and pepper. Pour over rabbit. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sun, 28 Sep 2003 10:45:20 ~0700 Yield: 4 servings

Page 1110

REBEL ROUSER BAKED VENISON STEAK

3

lb

boneless venison steaks

1

single

garlic salt

1

single

celery salt

1

single

pepper

1

single

flour

1/4

cup

oil

1

medium

onion, chopped

1

cup

celery, thinly sliced

1

cup

mushrooms, sliced

2

can

cream of mushroom soup

1

can

cheddar cheese soup

2

can

water

Cut steaks 1/2-to-3/4-inch thick, cut into small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper. Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all items. Spread meat evenly over bottom of pan. Spread onion, celery and mushrooms over meat. In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables. Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve with your favorite vegetable and salad. Source: http://www.SailorRandR.com/recipes/ Yield: 5 servings

REBEL ROUSER BARBECUED SQUIRREL

3

squirrels, cut up

1

teaspoon

barbecue spices

1

cup

melted butter

1

teaspoon

tabasco sauce (optional)

1

teaspoon

1 1 1

paprika salt to taste pepper to taste

teaspoon

rosemary

Combine melted butter with other ingredients. Charcoal broil the squirrels as you would chicken over coals, basting with butter and spices. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 15 Jan 2003 05:56:58 ~0500 Yield: 4 servings

Page 1111

REBEL ROUSER RABBIT AND SQUIRREL CHILI

1/2

lb

rabbit

1/2

lb

squirrel

1 1/2

tablespoon

flour

1

tablespoon

pure chili powder

1 1/2

teaspoon

salt

1

tablespoon

onion powder

1/2

teaspoon

black pepper

1/2

teaspoon

garlic powder

1

cup

water

Ground rabbit and squirrel meat. Cook until tender and brown. Add remaining ingredients, mix well. Add water slowly while stirring. Cover and simmer over low heat for 30 minutes. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Sat, 27 Sep 2003 20:05:52 ~0700 Yield: 6 servings

RED AND BLACK BEAN BUFFALO CHILI

1

lb

to 1 1/2 lbs ground cut from cobs; buffalo meat

3

cup

cooked red beans

1

large

red onion; diced

3

cup

3 3

tablespoon

1 2

chili powder red bell pepper; diced

tablespoon

1 1

cooked black beans cloves garlic; minced

tamari sauce green bell pepper or salt to taste; diced

tablespoon

1

ground cumin yellow bell pepper

1

tablespoon

honey; if desired diced

1/2

teaspoon

crushed red pepper

2

large

tomatoes; diced flakes

2

ears sweet corn

1

chopped fresh cilantro shucked; kernels

Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time. This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers.

Page 1112

Chicago Tribune, 10/07/93. Yield: 8 servings

RED BELL PEPPER SAUCE

1 15

-ounce

1

cup

jar roasted red bell peppers, well; drained, patted dry aioli

Blend roasted peppers and 1 cup Aioli in processor until mixture is smooth. Season to taste with salt and pepper. Transfer red pepper sauce to small bowl. (Can be made 1 day ahead. Cover and refrigerate.) Yield: about 2 cups.

RED CHILI CON CARNE

2

blended red chile pods; see * note

3

tablespoon

oil or shortening

2

lb

stew beef; cut into 1/2 cubes

1 1/2

cup

water

4

tablespoon

flour; all purpose

16

oz

tomato sauce - (2 cans); (optional)

* Note: See the "Blended Red Chile Pods" recipe which is included in this collection. Heat a Dutch oven or heavy kettle and add the oil or shortening. Brown the meat well. Stir in the flour, being careful to coat the meat well. Add 1 1/2 cups water, stirring carefully until the mixture thickens. Add the doubled Blended Red Chile Pod recipe and the optional tomato sauce. Cover and simmer for 1 hour or until the meat is very tender. That is the basic dish. It can be served with beans or just as it is. You might try serving this over cornbread for a very delicious meal. Comments: This recipe comes from the Southwest Indians around Santa Fe, where this kind of chili has been popular for many generations. The title of the dish simply refers to chili cooked with meat. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-04-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 07-28-1994 Recipe by: Jeff Smith

Page 1113 Converted by MM_Buster v2.0l. Yield: 8 servings

RED MOUNTAIN BARBECUED BEAR

1/4

cup

vinegar

2

tablespoon

sugar

1/2

teaspoon

pepper

1/4

teaspoon

1

garlic powder onion, minced

1

teaspoon

chili powder

5

drop

tabasco sauce

1/2

cup

water

1

teaspoon

dry mustard

1 1/2

teaspoon

salt

1

tablespoon

lemon juice

1/4

cup

salad oil

1/2

cup

catsup

2

tablespoon

1

worcestershire sauce bear roast

Mix all sauce ingredients except catsup and Worcestershire sauce. Simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce and bring to a boil. Remove from heat. Place bear roast in oven at 325 degrees. Roast 3-4 hours or until tender. Baste frequently with sauce. From: "Brenda Brown Starling"
Page 1114

REFRIED ACORNS

1/4

cup

4

cup

1

cloves garlic, chopped small

1 2

leached acorns medium-size onion, chopped

6 4

olive oil

chiles, seeds and ribs removed, chopped

tablespoon

1

chopped fresh cilantro or parsley leaves

1

teaspoon

chili powder

1

teaspoon

dried sage, finely crumbled

1

teaspoon

freshly ground cumin

1

teaspoon

1 2

dried oregano, finely crumbled

tablespoon

1

bragg's liquid aminos or tamari soy sauce

This recipe is a wild alternative to Mexican refried beans, with acorns replacing the beans. Serve it as a side dish with other Mexican foods. 1. Heat the olive oil in a large skillet over medium heat. Add all the ingredients except the Bragg's Liquid Aminos and cook, stirring, for 15 minutes. 2. Stir in the Bragg's Liquid Aminos and serve. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 1115

REHBRATEN

4

venison steaks (up to 5) -1/2 to 1; thick

1

box pickling spices

8

oz

1

cup

1

bottle italian dressing tart red wine (to 2 cups) meat tenderizer

1

flour

1

margarine

1

misc. vegetables (opt'l.)

Trim all cartilage from steaks (shoulder, round or rump roasts may be used); cut steaks into "teriyaki" strips. Make a marinade of the pickling spices, Italian dressing and red wine. Lay venison strips in a flat shallow dish with enough marinade to cover the meat. Cover the dish with plastic wrap or aluminum foil and place in the refrigerator. The marinating process must be at cold temperature and the meat must be completely covered with the marinade at all times. After 3 or 4 days, take the meat out of the marinade, drain well, and wipe with paper towel. Sprinkle both sides with a meat tenderizer. Flour the meat on both sides and brown in margarine in an iron skillet or Dutch oven. Strain the marinade into a shallow baking dish. Add to meat and, when it is simmering briskly, cover and continue cooking until meat is tender, about 3 hours. Peek at it occasionally and if the gravy cooks down, add more wine so that the meat is completely covered at all times. Onions, small potatoes, scallions, carrots and celery sticks may be added if desired. These vegetables add a special zest to the other vegetable you will have with the meal. Yield: 6 to 8 servings. From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned. Yield: 6 servings

Page 1116

REINDEER WITH JUNIPER BERRIES

1

shredded reindeer

1

chopped onions

1

forest mushrooms

1

salt & pepper

1

rosemary

1

crushed juniper berries

1

single cream

1

splash of dry sherry

1

pressed potatoes

1

rowanberry jelly

I fried shredded reindeer, moose and deer (hm, I guess it could be substituted by some thinly sliced game. It won't be the same, but it will probably be good) with chopped onions and forest mushrooms (I used ?funnel chanterelles?, lat. Craterellus tubiformis), seasoned them with salt&pepper rosemary and crushed juniper berries (there they were!) and let it simmer for a few minutes in single cream and a splash of dry sherry It's probably best (and more traditionally correct) served with pressed potatoes, but I had jasmine rice. And then some rowanberry jelly Malin Origin: Usenet:Kaotisk From: [email protected] (Malin Erikss Yield: 4 servings

RIBERRY SAUCE

500

gm

venison bones

1

tablespoon

butter

1

tablespoon

oil

250

ml

1/2

wine, red onion, diced.

1

small

riberries, packet of...

2

tablespoon

flour

125

ml

water

Roast the venison bones with butter and oil in a 180^C oven until brown. Add 125ml of red wine, onion and riberries and sprinkle with flour. Return to oven and cook for at least another hour. Add remaining red wine and water to the dish and simmer on top of the stove for another 2 hours, or until the sauce is reduced to your desired consistency. from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON

Page 1117 typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 1 servings

RICH VENISON AND MUSHROOM STEW

2

lb

1

good stewing venison - (trimmed wei; ght) onion

3/4

lb

small flat mushrooms

2 1/2

fl oz

red wine vinegar

2 1/2

fl oz

water

3/4

pint

(scant) beef or game stock

1

butter

1

oil

1

flour

1

sugar

1

bay leaves ----FOR THE FORCEMEAT BALLS----

8

oz

8

oz

2

fresh breadcrumbs grated suet lemons (grated zest only)

1 1/2

tablespoon

lemon juice

1

large

egg

3

tablespoon

fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake without a lid to keep the forcemeat balls really crisp - at 400 F

Page 1118 (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias Yield: 6 servings

RILLED RAINBOW TROUT ADOBO WITH ROASTED CORN SALSA By: ayne Oden, Hartford Hospital - Hartford, CT

cups Dry white wine 1-1/2 cups Fresh lime juice 3 Tbsp Prepared adobo sauce 3 Tbsp Finely chopped garlic 12 Trout butterfly fillets, 8 oz each Coarse salt as needed Roast Corn Salsa (Recipe follows) Olive oil as needed Field greens as needed Lime zest as needed for garnish Lemon zest as needed for garnish

ishes suggested by the sun-filled cuisine of countries south of our border remain an order magnet. This presentation appeals to customers' eyes, then the robust flavors delight their taste buds. Ease of preparation makes this plate popular in the kitchen - and popular for its profitable labor and food costs. o prepare Rainbow Trout, thoroughly mix wine and next 3 ingredients. Pour over fillets; let marinate 2 hours. Just before service, remove fillets from marinade; pat dry. Per Order: Heat 1/2 cup salsa in a little olive oil; keep warm. On a well-oiled grill, preferably fueled with wood, grill trout flesh-side down for 2 minutes. Turn; cook until just firm, about 1 minute. To plate, lay trout on a small bed of greens. Spoon warmed salsa over and to side of trout. Garnish with lime and lemon zest. Roasted Corn Salsa: Combine 3 cups roasted corn kernels, 1-1/2 cups diced green chiles, 1-1/2 cups diced plum tomatoes, 1/3 cup diced red onion, 3/4 cup fresh lemon juice, 1/3 cup chopped, fresh cilantro, 3 tablespoons prepared adobo sauce, 3 tablespoons diced jalapeno pepper, 2 teaspoons coarse salt, and 1/2 tablespoon crush red pepper. Let stand at least 20 minutes to marry flavors.

D

Page 1119

RIO GRANDE PIZZAS

4 1 1/2

green anaheim chiles cup

6 5

fresh tomato sauce blue cornmeal tortillas

oz

1

soft white goat cheese (appx 1/2 cup)

1

bunch chives, chopped

6

strips thinly sliced garlic

1 2

jerky tablespoon

chopped fresh basil leaves

Roast the chiles by the Oven or Open-Flame methods then peel, seed, devein, and chop them. Preheat the oven to 400 degrees F. Heat the tomato sauce in a saucepan over medium heat. Spoon approximately 1/4 cup sauce over each tortilla and crumble the goat cheese, green chiles, chives and Garlic Jerky on top. Place the pizzas on a baking sheet an dcook in the oven 7 to 10 minutes, until the cheese is melted and the pizzas are hot. Sprinkle the fresh basil on top and serve immediately. *********************** Variation: This master pizza recipe can be varied according to what you find in the garden, the market, and your imagination. Grilled rabbit, beans, tomatillos and raw onions are all successful additions. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 1120

RIVER WOMAN'S CALABASA

1

mexican calabasa squash or

1

zuchinni or other summer

1

squash, maybe chayote

1

corn, cooked and scraped off

1

the cob or canned corn

1

canned tomatoes

1

onion, chopped

1

maybe some garlic

1

maybe some bell pepper,

1

chopped

1

ground beef or other meat

1

chili powder

1

cumin

1

salt

Brown beef in a large frying pan. Drain off some of the fat if it's too greasy. Peel calabasa if skin is tough, otherwise you can leave the skin on. Slice calabasa and add it and the chopped onion and bell pepper to the beef. Cook until vegetables are tender. Add corn and tomatoes and seasonings to taste. Add some water or vegetable broth (left over from cooking corn?) if more liquid is needed at any time and cook until hot. Grated cheese can be added if desired. This is also good with chicken or pork chops instead of ground meat or just as a vegetable dish without any meat. From: [email protected]

Date: Sat, 15 Mar 2003 18:00:15

Est Yield: 4 servings

ROAST BEAR

3

lb

bear roast

3

large

onions

1

can

pinapple slices, undrained

2

cup

water

Place the roast in a pan. Pour the water over the meat then cover with pineapple slices. Slice the onions and place along side of the roast. Cover the roast with Aluminum foil and bake for 1 hour. Add the juice from the pineapple and continue baking for another 1 1/2 hours. From Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt Yield: 3 servings

Page 1121

ROAST BEAR IN RAISIN SAUCE

4lbs bear roast 3½ cups water 1

tbsp.

flour 1½ tsp. dry mustard ½ tsp.salt; ¼ tsp pepper 2½ tbsp. fresh lemon juice ¼ cup raisins, seedless

First cut all fat off bear meat and place in roasting pan. Pour in 2 cups of water, cover and roast for 2½ at 350ºF. Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in lemon juice and remaining water. Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency. Pour the mixture over the bear roast, then continue to roast for 30 minutes, basting roast 3 or 4 times while baking.

ROAST BEAR IN RAISIN SAUCE

3

to 4 pounds bear roast

3 1/2

cup

sater

1 1/2

teaspoon

dry mustard

2

tablespoon

lemon juice

1

tablespoon

unbleached all-purpose flour

1/2

teaspoon

salt

1/4

teaspoon

pepper

1/4

cup

seedless raisins

Cut all the fat from the roast and place in a roasting pan. Pour in 2 cups of water. Cover and roast for 2 1/2 hours at 350 Degrees F. Mix all the dry ingredients in a sauce pan. Slowly mix in the remaining water and lemon juice. Add the raisins. Cook over medium heat, stirring constantly, until it reaches the consistency of syrup. Pour over the bear roast and continue to rast for another 30 minutes, basting 2 to 3 times throughout this baking time. From Native Indian Wild Game, Fish, & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

Page 1122

ROAST BEAVER

1

medium

beaver, about 8 lbs

1/2

cup

vinegar

1

tablespoon

salt

2

teaspoon

soda

1

medium

onion; sliced

4

strips bacon or salt pork

1/2

teaspoon

salt

1/4

teaspoon

pepper

Wash beaver thoroughly with salt water then let soak overnight in enough cold water to cover. Add 1/2 cup vinegar and 1 tb salt to the water. The next day, remove the beaver from the brine, wash and cover with a solution of 2 ts soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain, then place beaver in roasting pan. Cover with sliced onions and bacon; season with salt and pepper. Place lid on roaster and bake at 375 until tender. Serve with a tart jelly. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller Yield: 4 servings

ROAST BEAVER [CANADA]

1

medium

beaver, about 8 lbs

1/2

cup

vinegar

1

tablespoon

salt

2

teaspoon

soda

1

medium

onion; sliced

4

strips bacon or salt pork

1/2

teaspoon

salt

1/4

teaspoon

pepper

Wash beaver thoroughly with salt water then let soak overnight in enough cold water to cover. Add 1/2 cup vinegar and 1 tb salt to the water. The next day, remove the beaver from the brine, wash and cover with a solution of 2 ts soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain, then place beaver in roasting pan. Cover with sliced onions and bacon; season with salt and pepper. Place lid on roaster and bake at 375 until tender. Serve with a tart jelly. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller

Page 1123 From: Dorothy Flatman Doc's Place Bbs Online.

Date: 01-27-98 (13:23) (280) Cooking

Yield: 4 servings

ROAST BOAR AND BLACK BEAN CHILI *G*

1/4

cup

2

bacon drippings garlic cloves, crushed

3

tablespoon

chili powder

1/8

teaspoon

ground cumin seeds

1/4

teaspoon

black pepper

4

lb

saddle of wild boar

1

lb

black turtle beans

2

tablespoon

olive oil

1/2

cup

diced salt pork

2

onions, chpd

3

cloves garlic, minced

1

jalapeno minced

1

cup

2

cup

1

cooked, smoked ham beef broth bay leaf

1

teaspoon

chpd oregano

1

teaspoon

red wine vinegar

2

tablespoon

dark rum

4

scallions, thinly sliced

2

eggs, hard cooked, sieved

In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a lg pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over med heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Yield: 6 servings

Page 1124

ROAST BUFFALO

1

buffalo eye roast (about 6

1

lbs.) or buffalo hump roast.

5

cup

big game marinade

Marinate meat, turning every few hours, for 1 or 2 days in the marinade. Drain. Reserve marinade and strain it. Wipe roast dry with a damp cloth and place in roasting pan. Place in preheated 425 degree F. oven and roast for 15 minutes. Lower heat to 350 degrees and continue roasting with 1 c. of the strained marinade poured over for 1 1/2 hours or until meat thermometer registers "rare" for beef. Cintinue roasting until desired degree of doneness. Meat should be served no more than "medium rare" for best flavor. During roasting, baste with additional marinade. Transfer to heated platter and serve sliced as for roast beef. Serves 10. Serve with: roast new potatoes and Fruit Sauce. Note: Elk, deer, and reindeer may be substituted for the buffalo or bison. Source: "COOKING WILD GAME", by Zack Hanle, 1974 ISBN 087140-595-4 Yield: 1 recipe

ROAST CARIBOU

4

lb

1

caribou roast marinade:

1/2

cup

vinegar

2

centiliter

garlic; minced

2

tablespoon

salt

2

tablespoon

flour

2

tablespoon

oil

2

centiliter

garlic; minced

1

tablespoon

brown sugar

1

teaspoon

prepared mustard

1

tablespoon

worcestershire sauce

1

tablespoon

vinegar or lemon juice

1

can

tomatoes (14 oz can)

Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator. Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness.

Page 1125 Deglaze the pan and make gravy. Yield: 6 servings

ROAST CORN SOUP ('O' NANH-DAH) SENECA By: Miriam Lee 12

ears

white corn in milky stage

1

#

salt pork (lean and fat)

1

#

pinto or kidney beans

Using low heat, take corn and roast on top of range (using griddle if your stove is equipped with one) and keep rotating corn until ears are a golden brown. After the corn is roasted, take ears and put on foil covered cookie sheet until cool enough to handle. Scrape each ear once or twice with a sharp knife. Corn is ready for making soup. While corn is being roasted, fill kettle (5 qt. capacity) approximately 3/4 full with hot water and put on to boil along with salt pork which has been diced in small pieces for more thorough cooking. Beans should be sorted for culls, washed twice and parboiled for approximately 35-45 minutes. After parboiling beans, rinse well in tepid water 2 or 3 times. Corn and beans should then be put in kettle with pork and cooked for about 1 hour. (Note: Beans can also be soaked overnight to cut cooking time when preparing soup).

ROAST DUCK #2

4

ducks, ready to cook

1

clove garlic -- split

1

salt and pepper

2

small

2

medium

4

onions -- quartered celery stalk tops

1/2 8

cooking apples -- quartered

stick butter -- melted slice

bacon

Rub duck skin with garlic and sprinkle the birds inside and out with salt and pepper. Fill cavities with the apples, onions and celery tops. Cover breasts with bacon slices. Place birds, beast sides up, in roasting pan and roast at 400 degrees until done. This varies from as short as 20 minutes for rare up to an hour . Baste every 15 minutes with the butter. Remove cavity contents and serve with sauce as desired, but do not prepare sauce from pan drippings. Supposedly, the cavity filling absorbs the "wild" taste and most folks don't like that. Recipe By

: Clyde McAuliffe

From: Lou Parris Recipes (Mailing List) Ä Yield: 1 servings

Date: 23 Sep 97 Mastercook

Page 1126

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE

2

boneless duck breasts with

1

skin, halved

1

teaspoon

1

vegetable oil for sauce

1/4

cup

minced shallot

1

tablespoon

plus

1

teaspoon

cold unsalted butter

1/2

cup

tawny port

1

tablespoon

brandy

1

cup

duck-and-veal demiglace

1/3

cup

1 1

julienne strips dried apricot

tablespoon

balsamic vinegar

At the restaurant the chef uses a rich duck stock when preparing this dish. Duck-and-veal demiglace is substituted here. The duck breasts as well as the demiglace are available at many butchers and specialty foods shops. Make sauce: In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter. Preheat oven to 4500 F. Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat. Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat. Slice duck on the diagonal and serve with sauce. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 [email protected] [email protected] [email protected] ICQ # 16639454 From: "Karl E. Moser (Ke3nf)"
Page 1127

ROAST DUCK WITH CUMBERLAND SAUCE

1 1

4 pound teaspoon

1

tabasco pepper sauce divided

1

salt

3/4

cup

currant jelly

3/4

cup

orange juice

1/4

cup

lemon juice

1/4

teaspoon

ground ginger

1

tablespoon

cornstarch

2

tablespoon

1

water duck

Preheat oven to 375øF. Pierce skin of duck with fork; rub duck with 1/2 teaspoon TABASCO sauce, and sprinkle with salt. Place on rack in roasting pan. Roast 1 1/2 hours or until temperature on meat thermometer reaches 190øF. Meanwhile, in small saucepan, melt jelly over medium heat. Gradually stir in juices. Add ginger and remaining TABASCO sauce. In small bowl, stir together cornstarch and water until smooth. Add to saucepan. Stirring constantly, bring to a boil and boil 1 minute. Serve with Roast Duck. Busted by Karen Sonnessa Recipe by: Tabasco www.tabasco.com From: Kris Young
Page 1128

ROAST DUCK WITH WILD RICE CASSEROLE

2

strips bacon

2

wild ducks, dressed

1

celery stalk, cut in half

2

small

onions

2

cup

water

1

wild rice casserole:

1

tomato, peeled and chopped

1/2

lb

1/2

cup

1 1/2

bacon, diced green onions, sliced

cup

1 1

wild rice

mushrooms salt and pepper

teaspoon

1

garlic powder parmesan cheese

Wash ducks in cold water and pat dry. Put 1/2 piece of celery and 1 onion in every duck cavity. Place ducks in a roasting pan, breast side up. Pour in cold water and place bacon strips over ducks. Cover and bake at 350°F until meat is tender about 11/2 hours. Remove bacon strips and brown ducks. Remove ducks from pan and keep in a warm place. WILD RICE CASSEROLE Wash rice in cold water. Drain. Put rice into a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 60 minutes. Drain. Saute bacon, green onions and mushrooms for 5 minutes. Put rice in a casserole dish and stir in tomatoes, garlic powder and bacon mixture. Season with salt and pepper. Sprinkle cheese over the casserole and bake for 20 minutes at 300 F. Serve with the ducks. AboriganalTourism - Native Cuisine Yield: 1 servings

Page 1129

ROAST DUCKLING A LA ORANGE

4

5-pound ducklings

1

teaspoon

seasoned salt

1/2

teaspoon

rosemary

1/2

cup

celery; chopped

1/2

cup

onion; chopped

2

cup

brown sauce; or chicken stock

3

tablespoon

sugar

1

tablespoon

butter

1/2

cup

vinegar

1

cup

orange juice

1

teaspoon

english mustard

1/2

teaspoon

cornstarch

1/4

cup

grand marnier

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Sauce-- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary. Preheat oven to 450 degrees F. Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 1-1/2 hours, basting occasionally. Remove the duckling from the oven and keep warm. Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender. Add two cups of brown sauce. Boil for 20 minutes. The basic sauce is now ready for additional flavoring. STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil. Strain the sauce, then thicken with cornstarch and season with Grand Marnier. Yield: 8 servings Preparation Time (hh:mm): 2:00

Page 1130

ROAST DUCKLING WITH TANGERINE STUFFING - SL 1/90

5

lb

dressed duckling

1/4

teaspoon

salt

1/8

teaspoon

pepper

1/2

lemon

1

; tangerine stuffing

1/4

teaspoon

1

lemon-pepper seasoning garnishes: grapes, oranges, lemons,; and limes ----TANGERINE STUFFING----

1/3

cup

3

tablespoon

2

celery; chopped butter or margarine; melted tangerines

2 2/3

cup

herb-seasoned stuffing mix

2

cup

wild rice; cooked

1/3

cup

cranberries

1/3

cup

chicken broth

1/4

teaspoon

poultry seasoning

The Duckling: Remove giblets and neck from duckling, and reserve for use in other recipes, if desired. Rinse duckling with cold water, and pat dry with paper towels. Sprinkle cavity evenly with salt and pepper. Rub skin with lemon. Spoon Tangerine Stuffing into cavity of duckling; close cavity with skewers and truss. Prick skin with a fork at 2-inch intervals. Place duckling, breast side up, on rack in a shallow roasting pan. Insert meat thermometer into thigh, making sure it does not touch bone. Bake, uncovered, at 325F for 1-1/2 hours. Sprinkle duckling with lemon-pepper seasoning; bake an additional 30 minutes or until meat thermometer registers 185F. Transfer duckling to a serving platter, and garnish with grapes, oranges, lemons, and limes, if desired. Tangerine Stuffing: Saute celery in butter until tender; set aside. Peel, section, and chop tangerines; place in a large bowl. Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth, and poultry seasoning; stir well. Yield: 5 cups. January, 1990 "Southern Living" "A New Year's Eve Dinner for Four" Typos by Jeff Pruett. Yield: 4 servings

Page 1131

ROAST FARMED RABBIT WITH PINE MUSHROOMS

1

800g farmed rabbit, cleaned

1

and trimmed

1

salt and freshly ground

1

pepper to taste

2

cloves garlic peeled

1

olive oil

1

vine prunings

12

pine mushrooms, stalks

1

trimmed

6

zucchinis (with flowers

1

attached, if possible), cut

1 1

in strips lengthwise cup

white wine

2

tomatoes, diced finely

2

sage leaves

90

gm

butter

1

to serve:

1

roasted turned potatoes

Spread out the rabbit, underside down, and rub with salt, pepper, a clove of garlic and olive oil. Place the rabbit on some vine prunings in a baking tray and roast in a preheated 180oC oven for 1 hour. Meanwhile, poach the mushrooms in water with a little olive oil, followed by the zucchinis. When the rabbit is cooked, pour off the cooking juices into a saucepan and add the wine, tomatoes, sage and a clove of chopped garlic. Cook over low heat for about 10 minutes, then whisk in the butter. To serve: pour some of the sauce onto each heated serving plate. Cut the rabbit into pieces and divide them between the plates. Arrange some vine prunings to one side of each plate with one or two mushrooms. Arrange the zucchinis and potatoes around the rabbit and serve immediately. Robert Molines, The Convent, Pokolbin, NSW Bon Appetit-Exec.Chef Magnus Johansson Source: Australian Vogue Wine and Food Cookbook 1993\1994 Yield: 6 servings

Page 1132

ROAST GOAT

1

see instruction

Place the roast in a covered roaster. Salt, pepper and garlic added to taste. Bake at 350 degree, the same you would for lamb, use a meat thermometer if one is available. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 07:07:41 ~0800 Yield: 1 servings

ROAST GOOSE WITH DRIED FIG STUFFING

1

goose; (9-12 lb canadian)

1

tart apple; peeled and diced

10 2 1/2

dried figs; cut in 1/4's cup

1

crumbled corn bread salt to taste

1

ground pepper to taste

3

tablespoon

2

teaspoon

1

chopped parsley chopped fresh savory gravy:

1 1/2

cup

reserved goose broth

1

tablespoon

flour

Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325 F oven, breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A) From: Jim Weller Yield: 8 servings

Date: 16 Dec 02

Page 1133

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFF

1

===stuffing===

1/4

cup

2

small

unsalted butter onions; finely chopped

2

celery stalks; diced

5

garlic cloves; chopped

1

pkg

cubed herbed stuffing -

1

mix (14 oz)

5 1/2

tablespoon

rubbed or ground dried sage

3/4

teaspoon

salt

1/2

teaspoon

dried oregano; crumbled

1/2

teaspoon

dried thyme; crumbled

1/2

teaspoon

pepper

1/2

teaspoon

italian seasoning

2 1

eggs; beaten to blend cup

chicken stock or

1

canned broth

1

===goose===

1

(12 lb) goose; fat removed

1 3

lemon; halved slice

bacon

FOR STUFFING: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté; until soft, about 8 minutes. : Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside. FOR GOOSE: Preheat oven to 450F. : Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. : Place any remaining stuffing in small buttered baking dish and cover with foil. : Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into large roasting pan. : Roast goose 30 minutes. Reduce heat to 350F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180F, basting every 20 minutes with pan juices, about 1 hour 20 minutes. : Place stuffing in covered baking dish in oven during last 40 minutes. : Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. : Yield: 6 servings. Source: Bon Appetit; November, 1991. : Formatted for MC by Sharon F. Klinger, [email protected]. From: "Griff"

Date: 22 Jul 97 Meal-Master Format

Recipes (Mailing List) Ä Yield: 6 servings

Page 1134

ROAST GOOSE WITH WINE SAUCE

----INGREDIENTS---4

lb

goose, cleaned

1

large

onion

1/2

cup

dry red wine

butter

----DIRECTIONS---1

apples cored , quartered

Stuff goose with apples. Butter the bird and put in roasting pan. Cut up onion and put in pan. Pour wine over bird and put in 400 degree oven for 25 minutes. Reduce heat to 350 degrees and roast for 2 hours. Thicken pan juices and serve with rice. Submitted By [email protected] (ELLIS S. COHEN) On SUN, 13 NOV 1994 054842 GMT Yield: 1 servings

ROAST GROUNDHOG [WOODCHUCK]

1

text file

You folks are all miss'n the big picture here. Become the top dog in the food pyramid in your neighborhood. Goes something like this: Sun feeds plants (which you plant, water, nurture, etc.) Plants feed groundhogs Groundhogs feed YOU. Thats right - you are a predator (it's in your evolutionary heritage, no sense denying it). Woodchucks (groundhogs) are just like miniature cows - all they do is sit around feasting on [your] greens ALL DAY LONG. Makes for mighty fine table fare. Skin the critter, removing any excess fat from the meat (and depending on how well your garden was growing, there might be quite a bit!), and cook them the same as you would a roast. I prefer to roast em for a couple hours with potatoes, carrots, onions, celery, etc, etc. Add some seasoning and chile pepper to suit your taste. I usually stuff the chest cavity with sliced apples. There simply is not any finer eating to be had, and you'll have the satisfaction of partaking in your natural role in nature's grand scheme (and we ARE a part of it, despite what the peta, spca, hs, etc wackos want to tell us). Remember, you can't grill it 'til you kill it.

Page 1135 (and for those of you who aren't sure, I'm completely serious) Daryl From: "Daryl F. Bernard"
ROAST HAUNCH OF SIKA DEER W/ VEGETABLES, PORT AND JELLY S

1/2

cup

6

tablespoon

2

beef drippings *or* olive oil onions; chopped

2

leeks; sliced

2

carrots; sliced

2

parsnips; sliced

1/4

turnip; chopped

8

oz

4

mushrooms; chopped juniper berries; crushed

1

fresh ground black pepper

5

lb

haunch of sika deer

1 1/4

cup

port wine

2

cup

water

1

tablespoon

1

redcurrant jelly salt

Melt the dripping (or heat the oil) in a large saucepan. Add the vegetables, juniper berries and a good grinding of black pepper and cook all together for 7 to 10 minutes. Pour half the vegetable mixture into the bottom of a roasting tin, put the haunch of deer on top, and pour the remaining vegetables and dripping over the meat. Roast in a preheated hot oven (425øF/ 220øC / gas 7) for 30 minutes, then cover the meat and roasting tin tightly with foil and roast for a further 12 hours. When the cooking time is up, take the meat out of the tin and put it on a warmed serving plate in a low oven. Stir the port, water and redcurrant jelly into the vegetables and meat juices in the roasting tin and then liquidize the lot. Sieve the liquidized sauce, to get a velvety smoothness, and reheat it in a saucepan. Adjust the seasoning to taste. Carve the meat and serve with the sauce. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair Yield: 8 servings

Page 1136

ROAST HAUNCH OF VENISON STUFFED WITH WILD MUSHROOM DEUXEL

7

lb

1 1 1/2

deboned and butterflied haunch of venison.

lb

wild or domestic mushrooms

1

(instead of duexelle,

1

coarsely chop)

2

medium

6 2

onions chopped cloves garlic, minced

teaspoon

1

each rosemary, thyme, sage, marjoram

7

juniper berries; crushed

2

cup

1/4

cup

1

red wine reduced to 1/2 olive oil (ex virgin) big handful of chopped

1

italian parsley

1/3

cup

bread crumbs

1/2

cup

pare - cooked wild rice

3

tablespoon

1 3

butter salt and pepper to taste

tablespoon

coarse ground prepared

1

mustard

1

egg

First, to make the stuffing saute in butter 1 chopped onion and 3 cloves minced garlic , add chopped mushrooms , cook 5 mins , and add the parsley and rice , and 1 tsp of each herb .set aside to cool mix in bread crumbs and egg ..salt and pepper as well Prepare the marinade with the reduced red wine , 3 cloves minced garlic , the herbs , olive oil , and chopped onion marinate the venison at least over night. The following day salt and pepper meat , and rub the mustard into the meat , from this point you'll wish to stuff the roast and tie it to help keep the stuffing in , I use a net bag from the butcher shop. from here , in a large roasting pan heat 1/4 cup olive oil and brown the roast on all sides , pour remaining marinade into roasting pan , and roast at 375 degrees , using a thermometer till desired doneness baste with marinade , last 35-45 minutes of cooking From: [email protected]. 11-20-03 Yield: 4 servings

Date:

Page 1137

ROAST LEG OF VENISON OR CARIBOU

1 6

leg of venison or caribou; bone in oz

6

fat larding pork or strips of bacon

1

teaspoon

salt

1/2

teaspoon

pepper

1/2

tablespoon

ground ginger [opt'l] or

1/4

teaspoon

1

allspice and oregano leaves or

1

marjoram leaves or

1

sprigs of rosemary or

1

sage and garlic

2

tablespoon

vegetable oil

1

cup

butter; melted

2

cup

meat stock; beef or venison

1

cup

dry sherry; divided

1/3

cup

flour

2

tablespoon

butter; melted

5

teaspoon

dry red wine

1/4

tablespoon

grated orange rind

2

tablespoon

tart currant or cranberry jelly

Yes, this recipe uses both sherry and red wine together. If using allspice, you can also add a pinch of cloves and substitute apple cider for the wines. If using garlic and herbs, chianti is good. Before being butchered, venison should hang in a cool place for at least three or four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. Wrap and freeze until used. Defrost the roast. Pre-heat oven to 450 F. The fat pork should be cut into strips about 1/3" wide and 2" long. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends. If no larding needle is available, use smoke-cured bacon draped over the roast, sprinkle roast with the spices and herbs and cook at 275 F., 50 minutes per pound. Or better yet cut gashes in the roast about 2 inches apart and part way through the roast. Place in each gash a pinch of herbs, a slice of bacon and optionally a slice of garlic. Baste often. Now rub the roast with oil and place it in a roasting pan. Pour the melted butter over it. Put in oven and turn down heat to 300 F. Or, more trouble but better, brown the meat on all sides in hot oil in a skillet and then transfer the meat to the roasting pan and roast at 300. Roast for 4 to 5 hours, or until meat is brown and very tender. It should be basted every 15 minutes with a mixture of the meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off all the fat from the gravy.

Page 1138

Make a smooth paste of flour, butter and stock; add wine and orange rind and stir in the gravy in the pan. Bring to a boil, stirring as the gravy thickens. Add the rest of the sherry and the jelly. Now finish the roast in a slow oven [250], basting frequently with the completed gravy, for about 30 minutes to an hour. Serve remaining gravy and more fruit jelly with the roast. Jim Weller From: Jim Weller

Date: 10 Apr 98

Yield: 1 roast

ROAST LEG OF VENISON, UNMARINATED

10

larding strips 1 1/2 - 2

1

(about 1/4-1/2 lb salt pork)

6

lb

2

leg of venison cloves garlic, sliced thin

1/4

lb

butter, softened

1

tablespoon

powdered thyme

3

tablespoon

1 2 1/4

flour salt & pepper to taste

cup

stock or beef broth

1>. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. Yield: 10 servings

Page 1139

ROAST LOIN OF VENISON

1

loin roast venison

1/2

lb

salt pork; cut into strips

1

small

onion; chopped

1

centiliter

garlic; minced

1

tablespoon

fresh parsley; chopped

1/2

bay leaf; crushed

1/2

teaspoon

1/2

teaspoon

4 1

celery seeds dry thyme pepper; to taste whole cloves

teaspoon

beef bouillon

Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Lard with pork strips. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound. Yield: 6 servings

Page 1140

ROAST LOIN OF VENISON WITH CRANBERRIES

2

thick slices of lemon

2

thick slices of orange

2

slices fresh ginger, peeled

1 1/2

cup

sugar

1

small

bay leaf

2

cup

fresh cranberries

4

lb

boneless loin of venison, at room t; emperature

2

tablespoon

olive oil

1

teaspoon

salt

1 1/4

teaspoon

freshly ground pepper

3/4

teaspoon

juniper berries, finely chopped

2

cup

dry red wine

2

cup

beef or venison stock

2

tablespoon

1

cold butter, cut into pieces fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the reamining whole cranberrie and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary. Yield: 8 servings

Page 1141

ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE

1

c

olive oil

1/2

c

carrot; finely chopped

1/2

c

celery; finely chopped

1/2

c

onion; finely chopped

4

cl

garlic; minced

2

sprigs

fresh thyme

2

bay

leaves

3

lb

loin of venison, with bone

2

tb

clarified butter salt to taste fresh ground black pepper savory wine sauce:

3

c

beef stock

2

tb

butter

1/4

c

minced shallots

1

cl

garlic; minced

1

sprig

reserved venison bones

2

thyme tomatoes; coarsely chopped

3

tb

sherry wine vinegar

1/4

c

port

2

tb

red currant jelly salt to taste fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1' pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Saute in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. Yield: 6 servings

Page 1142

ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE

1

cup

olive oil

1/2

cup

carrot; finely chopped

1/2

cup

celery; finely chopped

1/2

cup

onion; finely chopped

4

centiliter

garlic; minced

2

sprigs fresh thyme

2

bay leaves

3

lb

2

tablespoon

1

loin of venison, with bone clarified butter salt to taste

1

fresh ground black pepper

1

savory wine sauce:

3

cup

2

tablespoon

1

beef stock butter reserved venison bones

1/4

cup

1

centiliter

1

minced shallots garlic; minced sprig thyme

2

tomatoes; coarsely chopped

3

tablespoon

sherry wine vinegar

1/4

cup

port

2

tablespoon

red currant jelly

1

salt to taste

1

fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarifed butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. From the L'Ordre de Bon temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller. Yield: 6 servings

Page 1143

ROAST LOIN OF VENISON WITH SUN-DRIED CHERRY SAUCE AND PAR

4

lb

boneless venison loin -marinade--

3/4

cup

olive or walnut oil

1/3

cup

dry white wine

2

tablespoon

fresh garlic; minced

1

tablespoon

fresh rosemary; minced

1

tablespoon

thyme; minced

2

teaspoon

juniper berries; crushed

1

teaspoon

salt

2

teaspoon

1

freshly ground black pepper sun-dried cherry sauce (recipe foll; ows) -garnish--

1

deep fried parsnip chips and fresh; thyme -- <>

1

rosemary sprigs

Recipe by: COOKING RIGHT SHOW #CR9613 Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally. Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature). Allow loin to rest for 5 minutes before slicing. At serving time: Spoon sauce onto warm plates. Slice venison into medallion and arrange on top of sauce. Garnish with parsnip chips and herb sprigs. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Yield: 1 servings

Page 1144

ROAST OF VENISON By: Baroness von Hagen 1

venison

4

oz

roast wine

2

carrots

2

potatoes

2

onions

1/4

stick

butter

1/2

clove

garlic salt black pepper mushrooms (canned or fresh)

(This is adapted for today's kitchen. In the old days, wild carrots, tubers, and chives replaced some of the items...often maple sap--not thick syrup, just the sap--could be used in lieu of wine) Pre-heat oven to 325 F. Place venison roast in large roasting pan (I use my dutch oven) Pour wine over meat & let it to run over for basting. Slice carrots in quarters lengthwise. Cut potatoes into quarters. Place both in pan along with whole onions & brush roast heavily with butter. (I use olive oil sometimes & it works great) Finely mince garlic & sprinkle evenly over meat. Add a pinch of salt & dash of pepper as desired. Allow 30 minutes roasting time for each pound of meat to cook. Baste frequently with juices from the bottom of the pan. AFter roast is cooked, & while oven is hot, toss mushrooms in the pan. You can saute' fresh mushrooms in the same pan as the juices on top of the stove, if you prefer. Stir mushrooms in juices a few minutes with the meat & serve hot. I use more garlic than in this recipe, but just wanted to give it as it was handed down to me.

Page 1145

ROAST OYSTER-STUFFED CROW

8 16

crows, cleaned and dressed large

16

oysters strips of bacon

1

salt and pepper to taste

1

flour

1

butter

Heat oven to 350. Stuff each bird with two large oysters. Dredge in seasoned flour. Drape breast and legs with strips of bacon. Bake about an hour, until juices run clear and leg moves easily. Serve with hot spiced applesauce. Pastorio Date: Thu, 29 May 2003 02:11:15 ~0400 Yield: 4 servings

Page 1146

ROAST PASSENGER PIGEONS

2

passenger pigeons

1/4

lb

country ham, diced fine

3/4

cup

parsley, chopped

1

teaspoon

sweet herbs

1 1/2

teaspoon

mace

1 1

stick butter, softened cup

2 2

chestnuts chicken livers plus those from pige; ons, cooked and chopped

teaspoon

cinnamon

Roast and chop the chestnuts. Mix with ham, livers, parsley, one teaspoon nutmeg, one teaspoon mace, and the sweet herbs. Stuff pigeons with the mixture, packing tightly. Truss birds with cotton cord. Coat hens with a mixture of butter and remaining spices. Cook on a spit or grate, turning every ten minutes, basting with remaining butter, for about an hour to an hour and a quarter. NOTE: This is an 18th Century recipe that may use squab or gamehen for Passenger Pigeon, since the last Passenger Pigeon died in the Cincinnati Zoo at the age of 20, in 1912. It was once the most common bird in North America. Changes in the environment such as removal of the forests and incessant hunting reduced the population of these large doves, by the last quarter of the 19th Century to small flocks that were no longer able to maintain their populations due to pressure from man. The flocks at one time would literally blacken the skies for hours as the pigeons passed above. The flocks each contained many millions, perhaps billions, of birds. The Passenger Pigeon (Ectopistes migratorius) is tragically, extinct. In Memoriam Adapted from "Historic Foodways" by Brook and Barbara Elliott in Smoke and Fire News, v. 11, No.4 April, 1997 Comments and MM Format by John Hartman Indianapolis, IN From: John Hartman Cooking Echo Ä Yield: 2 servings

Date: 30 Mar 97 National

Page 1147

ROAST PHEASANT IN CALVADOS AND CREAM SAUCE

2

pheasants

1/4

cup

2

tablespoon

2

onion; finely chopped butter pheasant livers; finely chopped

1 1/2

cup

day old bread; cubed

2

tablespoon

butter

1/2

cup

granny smith apple; peeled, chopped

1

tablespoon

parsley

2

tablespoon

butter; room temp

4

slice

bacon; halved

1/4

cup

calvados

1/2

cup

chicken stock

1/4

cup

calvados

1/4

cup

heavy cream

Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture. Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds. Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper. Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer until brown, crisp, and tender. Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Sun, 23 Nov 2003 06:05:13 ~0800 Yield: 4 servings

Page 1148

ROAST PHEASANT WITH WILD RICE AND MUSHROOMS - LLBGFC

1/2

cup

wild rice

1/2

cup

butter

2

lb

mushrooms; sliced

7

shallots; chopped

2

pheasants

4

strips bacon

4

to 5 chicken livers or pheasant liv; ers & 3 chicken livers

2

tablespoon

flour

1 1/2

cup

to 2 cups chicken broth

1/2

teaspoon

tarragon

Prepare and cook the wild rice and set aside in a bowl. Saute the mushrooms in the butter until most of the juices have been removed; add 3 of the chopped shallots and saute a minute or so longer. Mix the cooked wild rice, the mushrooms, and the 3 shallots and stuff the birds with it. Then truss the pheasants and skewer the vents (or sew). With toothpicks pin a strip of bacon along each side of the breast of each stuffed, trussed bird or insert it under the breast skin. Roast birds in a preheated 375 F oven in shallow roaster with a foil tent laid over the birds for 40 minutes, basting often with butter. Remove the foil tent and continue roasting for 30 minutes, basting 4 or 5 times with the pan juices. During the last 10 minutes put livers in roasting pan, turning once. Remove the birds and livers, and keep them warm. Skim off all but 2 tablespoons of the fat in the roasting pan, add remaining shallots, and cook a few minutes. Sprinkle in flour, stir over low heat, scraping up all brown bits, then add chicken broth slowly, stirring constantly. Add tarragon. Cook down until you have a sauce the thickness of cream. Chop up reserved livers and stir or mash them into the sauce. _L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones,1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. Yield: 6 servings

Page 1149

ROAST PIGEONS

1

text file

Dress pigeons. Wash throroughly. Dry, Stuff with bread stuffing. Sew opening securely. Tie legs and wings close to body and tie strips of bacon over the breasts. Roast in moderate oven (350 degrees F.) 45 to 60 minutes, basting frequently with butter and drippings. Thicken pan drippings with a little flour, mixed to a smooth paste with cold water. Add boiling water if necessary for gravey. Season with salt and pepper. Allow one small pigeon or 1/2 large pigeon per serving. I saw this one in the "Lily Wallace New American Cookbook" Copyright 1946. From: Fred Ball Yield: 1 servings

ROAST PIGEONS (HEIRLOOM)

1

method only

Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the same as chickens; they will require from twenty to thirty minutes' cooking. Make a gravy of the biglets or not, season it with pepper and salt, and add a little flour and butter. From The White House Cookbook (1929) MMed by Dave Sacerdote, 3/96 Yield: 1 servings

Page 1150

ROAST POLAR BEAR

1

5 to 6 pound roast of bear

1/2

cup

vinegar

1

tablespoon

salt

4

cup

3

water strips thick sliced bacon or salt p; ork

1

large onion, quartered

3

tablespoon

butter

1

teaspoon

salt

1/4

teaspoon

pepper

Trim all fat from the roast. Wash well Soak meat for at least 2 hours in water, salt and vinegar. Remove and pat dry. Place meat in a roaster, lay strips of bacon on top and place quarters of onion beside it. Roast at 35O degrees F. for about 3 hours. 15 minutes before serving, remove bacon strips, coat top of roast with butter and sprinkle with salt and pepper. Roast another 15 minutes and drizzle butter on top two or three times during this period. Serve Hot. Serves 6 to 8. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected] Yield: 8 servings

Page 1151

ROAST POSSUM

1

possum; whole, uncleaned

1

onion; large, chopped

1

tablespoon

1

bacon fat possum liver

1

cup

1

teaspoon

1

bread crumbs red pepper; chopped worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Possums are roasted with hide on, so prepare a large pot of scalding hot water. Dip possum in it for a few minutes, then remove the hair by scraping with a dull knife, as you would scrape a hog. If some hair comes off hard, dip again in scalding (not hard Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

ROAST RABBIT

1

no ingredients found

Dress rabbit. Wash carefully in water to which 1/2 teaspoon baking soda has been added to each quart. Let stand in salted water overnight. Stuff with onion, celery, or chestnut dressing. Sew. Rub rabbit with salt and pepper. Place in baking dish with 1 onion, a few whole cloves, 1 bay leaf, 1 diced carrot, and a few peppercorns. Dot with cooking fat. Sift a little flour over top. Pour 1 cup of stock or water into pan. Cover tightly. Roast in moderate oven (400 F) until tender. Baste frequently. Serve with slices of lemon, and cranberry or currant jelly. Beulah Canterbury, Canton, OH. Yield: 1 servings

Page 1152

ROAST RABBIT OR HARE _LLB_

1

teaspoon

salt

1

teaspoon

pepper

1/2

teaspoon

thyme

1

teaspoon

marjoram

4

lb

to 5 lb dressed hare -or-

2

cottontails

1/4

lb

salt pork; sliced

1/4

cup

dry red wine

1

tablespoon

vinegar

1

small

onion; chopped

1/2

cup

beef or chicken stock

1

tablespoon

beach plum or red currant jelly

1/2

cup

heavy cream

1

pepper

1

teaspoon

flour stirred with.......

2

tablespoon

water

...Rabbits and especially the large hares look appetizing roasted whole... ... In this recipe one may marinate hare for two to three days with your favorite marinade. If you do marinate, use the strained marinade instead of the wine and the vinegar. : Mix the salt, pepper, and the two herbs and rub it all on and inside the hare. Truss the front legs and in doing so, tie on slabs of salt pork over the saddle [Note this step adds fat to help soften the meat]. : In a shallow roasting pan, roast the hare uncovered for about 30 minutes in a 450 degree F oven. Turn the oven down to 350 degrees and roast another 45 minutes to 1 hour. Remove the hare and keep warm. : Place the roasting pan and contents over a medium heat. Add the wine, vinegar, onion and stock and simmer for 10 to 12 minutes. Add the jelly, cream, pepper (taste for salt) and quickly dissolve jelly. Stir in the flour and water paste and let it thicken a bit before serving in a sauceboat. From _The L.L. Bean Game and Fish Cookbook_ by Angus Cameron and Judith Jones. Random House, 1983 ISBN 0-394-1191-3 Typos by Jeff Pruett From: Jeff Pruett Date: 05-18-95 From: Helen Peagram Date: 01 Feb 98 Yield: 4 servings

Page 1153

ROAST RACK OF VENISON W/CREOLE MUSTARD

3 1/2

lb

venison rack; or

2

small

racks; french, trim

4

oz

creole mustard

4

oz

fig preserves

1

lb

fresh bread crumbs

3

centiliter

garlic; crush

3

oz

olive oil

3

oz

parsley; chop

1

oz

1

olive oil cracked pepper and salt

Season rack with salt and pepper. Place in roasting pan and sear. Remove, cool and set pan aside. Mix mustard and preserves. Rub meat down with mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive oil and mix. Taste for proper seasoning and pack this on the fig and mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30 minutes. IMPORTANT-Do not overcook. This must be served medium rare or rare. Let rest. Soaurce: Cheef Jamie Shannon, Commander's Palace, NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write-Access!) Ä Yield: 1 servings

Page 1154

ROAST RACK OF VENISON WITH WILD MUSHROOMS - B

2

tablespoon

1

olive oil 2 3/4-lb rack of venison, trimmed,; boned, bones reserved

1

small

1

small

1

onion, chopped leek, chopped carrot, chopped

4

cup

water

1 1/2

cup

dry red wine

1

cup

canned low-salt chicken broth

1

cup

2

canned beef broth bay leaves

1

sprig fresh thyme

1

garlic clove, chopped

6

juniper berries

6

whole black peppercorns

8

tablespoon

(1 stick) chilled butter

1

lb

fresh wild mushrooms, stemmed, caps; sliced

Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper. Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium-high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil. Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute until tender about 5 minutes. Season with salt and pepper. Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce. Bon Appetit/October/94 Scanned & edited by Di Pahl & Yield: 4 to 6 servi

Page 1155

ROAST SADDLE OF VENISON W/WILD RICE AND JUNIPER BERRIES

1

dried juniper berries

1

peppercorns

8

strips thick sliced bacon

1

basting marinade:

2

tablespoon

honey or maple syrup

2

cup

cider

Stud the saddle of venison with juniper berries and peppercorns. Lay the bacon strips over and secure with toothpicks. Stand the saddle on a rack in a large Dutch oven or place on the grill with indirect heat. Prepare the basting marinade by simmering the honey or maple syrup in the cider in a small pan until it is well dissolved and steaming. Roast, basting often, for 1 1/2 hours in a preheated medium hot Dutch oven or on your grill with indirect heat. Cool the roast for 20 minutes. Carve, serving one rib per portion. Serve on a bed of wild rice, together with the pan drippings. Can be cooked on a spit instead.. over a very slow open fire. I have put my Dutch oven straight on the grill for this one also. P.S. This is a Cree Indian recipe.... I have used gin when I could not find juniper berries, gives the same flavor when mixed in the basting mix. This recipe was submitted by Lee Custer. These gray-blue aromatic berries were prized in Indian culture as a secret ingredient of so many of their varied and succulent recipes. The distinctive flavors of trout, elk, bear, and deer were enhanced with this woodsy fragrance. Also a popular winter flavoring widely used in tea and natural medicines as well as to add flavor to smoking mixtures. Serves 12 From: [email protected] Yield: 4 servings

Page 1156

ROAST SHERRIED PHEASANT

1

pheasant (1 1/2 - 3 lb) ready to co; ok

1

salt - to taste

1

bay leaf

1

garlic clove

4

celery leaves

1

slice

lemon

4

slice

bacon

1

cup

chicken broth

2

tablespoon

all-purpose flour

3

tablespoon

sherry (dry)

Season inside of pheasant with salt. Stuff with bay leaf, garlic, celery leaves, and lemon slice. Cover breast with bacon slices, truss. Roast uncovered, breast side up on rack in shaallow reaosting pan, at 350 degress for 1 to 2 1/2 hrs. depending on size of bird. Baste occasionally with drippings. When necessary place foil loosely over top of bird to prevent excess browning. When done, remove string and discard stuffing. Place the pheasant on a war platter. Serve on bed of rice with Sherry Sauce. Sherry Sauce: combine chicken broth and flour; add to roasting pan. Stir over moderate heat, scraping loose the browned drippings. When the gravy thickens and bubbles, stir in wine. Makes 2 or 3 sevings Yield: 2 servings

Page 1157

ROAST SIRLOIN OF KANGAROO

4

single

150

gm

30

kangaroo sirloin, approximately 150; to 180g each. peas, fresh, shelled weight. onions, pearl,[approx.]-or-

30

shallots, continental, -or- peeled.

60

gm

butter

2

tablespoon

sherry,

2

tablespoon

vinegar, red wine,

2

tablespoon

honey

1

cup

lentils, green, precooked.

250

ml

stock, brown beef,

250

ml

stock, kangaroo,

-or-or-

-or-or-

Remove all sinews from the sirloin. Boil the peas in salted water until just tender. Glaze the pearl onions or shallots gently in 2/3 of the butter in a saucepan until lightly coloured, then add the vinegar and honey and cook further until just tender and well glazed. Roast the sirloin in hot preheated frying pan or baking dish. Remove the sirloin from the pan once it has been well seared but still really pink. Remove the excess fat from the pan and add the beef or kangaroo stock. Gently warm the lentils and peas in this stock. To serve place the lentils and peas in the middle of plates, slice the meat and place over the vegetables. Garnish with glazed onions. from the menu of ARTHURS RESTAURANT, Mornington Peninsula, Victoria, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 25 Feb 98

Page 1158

ROAST STUFFED SQUABS

1

medium

onion, finely chopped

6

tablespoon

butter

1

cup

fine soft stale bread crumbs

1

cup

chopped cooked ham

1/2

cup

pine nuts, chopped

1/4

cup

chopped parsley

1/2

teaspoon

4

thyme squabs (1 lb each)

1

cleaned

4

pieces of fat bacon

1/4

cup

white wine

1/4

cup

butter - melted

Saute onion in butter until golden. Mix next five ingredients. Stuff the birds with the mixture, close openings with poultry pins and lace with twine. Put, breast side up on rack in shallow roasting pan. Cover the breast of each with a piece of bacon. Melt 1/4 cup of butter and mix with the wine. Roast squabs in preheated slow oven (325 degrees) for one hour and 15 minutes, basting frequently with butter wine mixture. Remove bacon during the last 15 minutes. ADDITIONAL INFORMATION Squabs can be spilt and broiled, stuffed and roasted, sauteed or stewed. They need long, slow cooking and should be served well done. Squabs should be eaten with the fingers as it is impossible to cut off the meat with a knife and fork. TO ROAST Season inside and out with salt and pepper. Stuff if desired just before cooking, allowing 1/4 cup of stuffing for each squab. Brush with melted butter and roast on rack in 400 degrees for 45-60 minutes OR until drumstick moves easily in the joint. Brush with more meted butter occasionally during roasting. TO BROIL Wash dry and split squabs. Put skin side down on a rack in a broiler pan. Brush with melted butter. Season with salt and pepper. Broil 7 - 9 inches from heat for 30 minutes, or until tender, turning squab once during this time. Brush with more butter during cooking. TO SAUTE Cut squab into quarters and bread pieces or dip into flour. Season

Page 1159 with salt and pepper. Saute in shallow fat until brown and then continue cooking over low heat for 15-20 minutes or until squab is tender. WD Encl == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp

Date: 03-28-96

Yield: 4 servings

ROAST TEAL

4

teal

2

apples, peeled, cored and

1

halved

8

strips of bacon

1/2

cup

port wine

1

tablespoon

lemon juice

1

cup

plum or red currant jelly

2

teaspoon

1

flour salt and pepper to taste

Salt and pepper the birds inside and out, and place half an apple in each bird. Truss the bird so as to bind down the 2 slices of bacon that you wrap around each teal. Place in a roasting pan. In a small skillet heat the wine and lemon juice, then stir in and dissolve the jelly. Ladle it over the birds and roast at 400 degrees for 20 - 25 minuteds depending on how rare you like your duck. Remove the ducks to a platter and make the sauce by skimming off the bacon fat, then stirring in over a low flame the flour and two tablespoons of water. Simmer until the sauce is thick, pour it over the birds and serve. David & Katrina & [email protected] rec.hunting.dogs Yield: 1 servings

Page 1160

ROAST VENISON

4

lb

2

tablespoon

2

venison roast; elk,moose,or deer) flour cloves garlic (minced)

2

tablespoon

brown sugar

1

teaspoon

prepared mustard

1

tablespoon

worcestershire sauce

1/4

cup

vinegar or lemon juice

1

large

onion (sliced)

1

can

1 1/2

cup

2 2

tomatoes (14 oz can) marinade vinegar cloves garlic (minced)

tablespoon

1

salt cold water to cover meat

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds. From: LINDSEY JONES Conf: (1114) F-INTERCOOK Yield: 6 servings

Page 1161

ROAST VENISON (WOULD WORK WITH DONKEY)

4

lb

1 2

hauch of venison (1 1/2 - 2 kg)

oz

dripping (50 g)

1

pork caul or lard

1

chopped bones

1

for the marinade:

2

pint

red wine (1l)

1/4

pint

wine vinegar (125 ml)

1/4

pint

3

olive oil (125 ml) cloves

1

sliced onion

1

sliced carrot

1

lemon, juice of

8

crushed peppercorns

1

sprig of thyme

1

sprig of marjoram

1

crushed clove of garlic

1

bay leaf

Add oil to the boiling vinegar and wine and pour over other marinade ingredients. Leave to cool. Add meat to the marinade. Turn daily and leave in for at least two days. To roast: melt the dripping in a roasting tin and seal the meat quickly. Tie a skin of pork fat over the meat or lard with pork fat. Place on a bed of chopped bones. Pour over strained marinade and cook in a hot oven until tender, basting occasionally. Allow 20 min to the pound (44 min/kg) and 20 min more. Serve with gravy made using game stock, port wine, and redcurrant jelly to sweeten. http://www.weblink.co.uk/taste/ From: Michael Loo Yield: 4 servings

Date: 03 May 98

Page 1162

ROAST VENISON FROM FRED GOSLIN

5

lb

1 8 1)

venison roast milk

slice

bacon

Place the roast in a non-reactive bowl, and add enough milk to

cover; Let stand in refrigerator over night, drain and pat dry... 2) Place in roasting pan, arrange bacon slices on top, and season with salt and pepper and bake in a 350ø oven for about 2 hours (or to 140ø on meat thermometer)... 3) Serve with baked potatoes and veggies... Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook... Retyped for you with permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in Watertown NY (315) 786-1120 Yield: 6 servings

ROAST VENISON WITH BAKED APPLES By: MRS BEETON'S BOOK OF COOKERY AND HOUSEHOLD MANAGEMENT, 4

sm

1

cooking apples lemon, juice of

2

tb

gooseberry, rowanberry or redcurran

1

tb

butter

2

ts

soft light brown sugar

1

kg

young venison

3

tb

oil; approx

150

ml

game or beef stock

2

tb

gooseberry, rowanberry or redcurran; t jelly

1

pn

ground cloves

2

ts

cornflour

2

tb

sherry

sauce:

salt & pepper

Set the oven to 190C (375F). Peel and core the apples. Put them in a saucepan, add a little water and lemon juice and simmer for 10 to 15 minutes. Drain and arrange in an ovenproof dish. Fill the core holes with the jelly. Top each apple with butter and brown sugar. Put the venison in a roasting tin. Brush with 2 tb of the oil and roast for 40 minutes, basting with the extra oil from time to time. Bake the apples at the same time. Meanwhile, make the sauce. Combine the stock, jelly, ground cloves and salt and pepper in a small pan. Heat gently to dissolve the jelly. In a cup blend the cornflour with 1 tb water, add to the stock and bring to the boil, stirring all the time. Cook for 2 minutes.

Page 1163 Slice the meat and arrange it on a warm dish with the apples; keep both hot. Place the roasting tin over the heat, add the sauce and sherry, stirring vigorously. Strain over the meat and serve. Yield: 4 servings

ROAST VENISON WITH BAKED APPLES By: MRS BEETON'S BOOK OF COOKERY 4

sm

1

cooking apples lemon, juice of

2

tb

gooseberry, rowanberry or redcurran; t jelly

1

tb

butter

2

ts

soft light brown sugar

1

kg

young venison

3

tb

oil; approx

SAUCE: 150 ml Game or beef stock 2 tb Gooseberry, rowanberry or redcurrant jelly 1 pn Ground cloves Salt & pepper 2 ts Cornflour 2 tb Sherry

Set the oven to 190C (375F). Peel and core the apples. Put them in a saucepan, add a little water and lemon juice and simmer for 10 to 15 minutes. Drain and arrange in an ovenproof dish. Fill the core holes with the jelly. Top each apple with butter and brown sugar. > Put the venison in a roasting tin. Brush with 2 tb of the oil and roast for 40 minutes, basting with the extra oil from time to time. Bake the apples at the same time. > Meanwhile, make the sauce. Combine the stock, jelly, ground cloves and salt and pepper in a small pan. Heat gently to dissolve the jelly. In a cup blend the cornflour with 1 tb water, add to the stock and bring to the boil, stirring all the time. Cook for 2 minutes. > Slice the meat and arrange it on a warm dish with the apples; keep both hot. Place the roasting tin over the heat, add the sauce and sherry, stirring vigorously. Strain over the meat and serve. Yield: 4 servings

Page 1164

ROAST VENISON WITH JUNIPER BUTTER SAUCE

1

quart

10

full-bodied dry red wine shallots; sliced thin

1/4

cup

raspberry vinegar

1/4

cup

lime juice

1

bunch

parsley stems

2 1/4

lb

1 2

lb

3

cup

1 3/4

venison filet; barded and tied small celeriacs; peeled milk sp

lb

pate brisee (pie pastry)

1

fennel bulb; trimmed, cored,

1

diced fine

2

celery ribs; peeled, diced

1

fine

3

cup

1

medium

1 1

heavy cream green bell pepper; cored, diced fine

medium

1

red bell pepper; cored, diced fine

6 1/2

cup

parsley leaves

1

large

green bell pepper; cored, in

3/4 1

squares large

3/4 1

large

1 1/2

red bell pepper; cored, in squares leek; washed, in 3/4 squares

large

head cabbage; cored, large

1

leaves de-ribbed

1

clementine; dried zest of;

1

julienne

3

tablespoon

2

teaspoon

1 1 1/4

sweet butter pink peppercorns sp

cup

sweet butter

80

juniper berries; ground

1

coarse [m says maybe 20]

Marinate venison in first 5 ingredients for 4 hr.Halve celeriacs crosswise and excavate to make 6 littlecup-shaped things wit h flat bottoms. Simmer 30 min in milk,seasoned with sp. Drain and set aside. Oven at 400F.Roll out pastry to 1/8" and cut 12 5" circles. Line 12round or fluted tar t cups with pastry. Weight with pieweights and freeze 10 min. Remove from freezer and bake10 min. Remove pie weights and bake 10 more min. Unmold and cool on a rack. Blanch fennel with celery 10 min in boiling salted water.Drain and put in sauce pan with 1/2 c cream. Blanch diced peppers in a separate pan in boiling saltedwate r for 2 min. Drain and put in saucepan with 1/2 c cream. Steam parsley leaves 6 m in. Let cool slightly and then squeeze as much liquid out as possible. Place leaves insaucepan with 3/4 c cream. Set the saucepans over medium heat and cook until cream is

Page 1165 reduced and vegetables are tender, 20 min. Correct seasoning. Place celeriac cups in a baking dish and fill with fennel-celery mixture. Pour remaining cream over and braise in the oven 15 min. Blanch in boiling salted water 4 min: pepper squares,leek, cabbage, and clementine zest. Drain well.Saute in 3 T butter over medi um heat 15 min or untiltender. Stir in pink peppercorns and correct seasoning.This is the "vegetable mixture." Remove venison from casserole and pat dry.Boil marinade 40 min or until reduced to 1/2 c. Strain.Roast venison 30 min. Transfer to a cutting board, tentwith foil, and let rest 15 min. Slice into 1-oz slices.Blend 1 1/4 c butter with juniper berries.Bring marinade to a boil over high heat and re duce to1/4 c. Reduce heat to low and whisk in juniper buttera T at a time. Strain and correct seasoning.Reheat pastry shells and celeriac cups in the oven.Reheat vegetable mixture, peppers, and parsley.Fill 6 pastry shells with peppers and the other 6 withparsley. Drain celeriac cups.On each hot dinner plate place 4-5 slic es venison,one stuffed celeriac cup, a spoonful of vegetablemixture, and one of e ach tartlet.Reheat sauce carefully and spoon onto plates orserve in a sauceboat. Alain Senderens, Restaurant Lucas Carton From:MICHAEL LOO Newsgroups:RIME.COUSINE Yield: 4 servings

ROAST VENISON WITH WINE

7 1/2

lb

boned leg of venison roast

1

teaspoon

salt

1/4

teaspoon

chopped onion

1/4

cup

lemon juice

1

cup

burgundy wine

9 1/4

bacon slices teaspoon

1 1

dried thyme leaves clove garlic, minced

cup

beef broth

Preheat oven to 500F. Arrange 6 bacon slices on inside surface of roast. Roll up and tie securely. Place 3 bacon slices across the top. Place roast on rack in shallow roasting pan. Sear in oven 15-20 minutes. Remove roast from oven. Lower temperature to 375F. Combine remaining ingredients. Pour over roast; cover with foil. Roast, basting occasionally with pan drippings 2 1/2 - 3 hours, or until meat is tender. Remove. Makes 15-20 servings. From: Jim Riggs Yield: 1 servings

Date: 03-02-96

Page 1166

ROAST WILD BOAR WITH FIG DATE & WALNUT STUFFI

1

stephen ceideburg ----STUFFING----

2

cup

fresh black figs

1

cup

fresh date

1

cup

coarsely chopped, lightly roasted w; alnuts

10

lb

1

tablespoon

----MEAT---boar hind olive oil

1

crushed thyme to taste

1

salt to taste ----SAUCE----

2

cup

port wine

1

cup

zinfandel

1/2

cup

sugar

1

cup

chopped fresh or dried figs

1

tablespoon

chopped shallots

2

cup

demi-glace (reduced stock)

1

tablespoon

1

unsalted butter salt to taste

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Page 1167 Posted by Stephen Ceideburg Yield: 10 servings

ROAST WILD BOAR WITH FIG DATE AND WALNUT STUFFI

1

stephen ceideburg ----STUFFING----

2

cup

fresh black figs

1

cup

fresh date

1

cup

coarsely chopped, lightly roasted w; alnuts

10

lb

1

tablespoon

----MEAT---boar hind olive oil

1

crushed thyme to taste

1

salt to taste ----SAUCE----

2

cup

port wine

1

cup

zinfandel

1/2

cup

sugar

1

cup

chopped fresh or dried figs

1

tablespoon

chopped shallots

2

cup

demi-glace (reduced stock)

1

tablespoon

1

unsalted butter salt to taste

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala

Page 1168

Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

ROAST WILD BOAR WITH FIG, DATE & WALNUT STUFF

1

stephen ceideburg ----STUFFING----

2

cup

fresh black figs

1

cup

fresh date

1

cup

coarsely chopped, lightly roasted w; alnuts

10

lb

1

tablespoon

----MEAT---boar hind olive oil

1

crushed thyme to taste

1

salt to taste ----SAUCE----

2

cup

port wine

1

cup

zinfandel

1/2

cup

sugar

1

cup

chopped fresh or dried figs

1

tablespoon

chopped shallots

2

cup

demi-glace (reduced stock)

1

tablespoon

1

unsalted butter salt to taste

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat

Page 1169 (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

ROAST WILD BOAR WITH FIG, DATE AND WALNUT STUFF

1

stephen ceideburg ----STUFFING----

2

cup

fresh black figs

1

cup

fresh date

1

cup

coarsely chopped, lightly roasted w; alnuts

10

lb

1

tablespoon

----MEAT---boar hind olive oil

1

crushed thyme to taste

1

salt to taste ----SAUCE----

2

cup

port wine

1

cup

zinfandel

1/2

cup

sugar

1

cup

chopped fresh or dried figs

1

tablespoon

chopped shallots

2

cup

demi-glace (reduced stock)

1

tablespoon

1

unsalted butter salt to taste

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining

Page 1170 stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

Page 1171

ROAST WILD BOAR WITH FIG, DATE AND WALNUT STUFFING

1

stephen ceideburg ----STUFFING----

2

cup

fresh black figs

1

cup

fresh date

1

cup

coarsely chopped, lightly roasted w; alnuts

10

lb

1

tablespoon

----MEAT---boar hind olive oil

1

crushed thyme to taste

1

salt to taste ----SAUCE----

2

cup

port wine

1

cup

zinfandel

1/2

cup

sugar

1

cup

chopped fresh or dried figs

1

tablespoon

chopped shallots

2

cup

demi-glace (reduced stock)

1

tablespoon

1

unsalted butter salt to taste

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approximately 1 hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Page 1172 Posted by Stephen Ceideburg From: Dale Shipp Date: 03 May 97 National Cooking Echo Ä Yield: 10 servings

ROAST WILD DUCK BY JUDY

4 2

ducks tablespoon

4

soda apples

4

small

onions

12

slice

bacon

1 1/2

cup

sherry

1 1/2

cup

orange juice

Soak ducks for 2 hours in pan of water to which 2 Tbsp of soda has been added. Preheat oven to 500 deg. Stuff cavities of ducks with cut-up apples and onions (one apple and one onion per duck). Apples and onions are not to be eaten; they are to absorb wild game taste. Place 3 strips of bacon over the breast of each duck. Roast for 30 minutes in 500 deg. oven with little or no water. Cut heat back to 250 deg. and continue to cook for 30 minutes. Baste with sherry and orange juice throughout the cooking process. For gravy, add one can of mushrooms and a little butter to the juices left in the roaster. Garnish with orange slices topped with currant jelly for a beautiful looking tray. Posted In: rec.food.recipes by "Sharon F. Klinger" on 14 Nov 98 Yield: 8 servings

Page 1173

ROAST WILD DUCK WITH ONIONS, ANCHOVIES, CAPERS AND POLENT

2

sprigs of tarragon

3

to 4 sprigs of thyme

1

teaspoon

1

milled black pepper mallard

200

ml

(7fl oz) white wine vinegar

100

gm

(4oz) unsalted butter

100

gm

1

(4oz) pancetta or streaky bacon, t; hinly sliced onion

4

small

1

pinch

1

salted anchovy fillets sugar glass white wine

200

ml

(7fl oz) chicken stock

1

teaspoon

capers

(serves two) This sounds rather outlandish but it is a traditional Venetian recipe. Anchovies often feature in English recipes for wild duck: far from making it taste fishy, they accentuate its meatiness. The day before, or at least eight hours before cooking, place the tarragon, thyme and pepper inside the cavity of the duck and pour in half the vinegar. Pour the other half of the vinegar over the skin of the duck, cover with film or foil and leave to marinate in the fridge. If possible, turn the duck a couple of times during this period. Pour away the vinegar and smear the breasts of the duck with half the butter before covering them with the strips of bacon. Do not truss the duck as this will prevent the thighs from cooking sufficiently before the breasts are overdone. Place the duck on its back on a roasting tray and put it in a hot oven (230°C/450°F/Gas Mark 8). Roast for 15 minutes. Chop the onion and the anchovy fillets and stew these gently in the remaining butter in a small saucepan. When the duck is cooked, transfer it to a plate and add a pinch of sugar to the roasting dish. Warm this over the heat before pouring in the white wine. Allow to bubble up while you scrape up all the caramelised residue from the pan and then add the chicken stock. Boil and reduce by half. Then add the onion and anchovy mix. Separate the legs and breasts of the duck from the carcass and cut the breasts in half. Pour the duck juices into the sauce and then gently warm the duck pieces in the sauce. Sprinkle with capers and serve immediately, with the polenta. MM format by Manny Rothstein, 10/21/98 Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph, DATE=15/October/1998

Page 1174 From: Manny Rothstein

Date: 31 Oct 98

Yield: 2 servings

ROAST WILD DUCK WITH WILD RICE AND CURRANT JELLY SAUCE

2

ducks, cleaned and dressed

1

butter or bacon grease

1

salt and pepper

1

10-1/2 oz can beef consomme

1/4

lb

1

fresh mushrooms sliced and sauted

4

cup

1

cup

cooked wild rice cooked brown rice

1

tokay grapes for garnish

1

current jelly sauce:

1

jar currant jelly

1/3

cup

worchestershire sauce

1/2

cup

butter

Rub ducks with butter or bacon grease. Salt and pepper inside out. Place in covered roaster. Brown in a 500 degree oven for 30 minutes. Mound rices in the pan and top with mushrooms and pour consomme over all. Cover tightly and return to a 350 degree oven for 2 hours. Heat and slowly simmer sauce ingredients over very low heat one hour before serving time. Quarter ducks to serve. Mound rice in the center of a platter. Surround with quartered ducks and ganish with Tokay grape clusters. From: Shelley Sparks <[email protected]> [ bakery-shoppe ] Yield: 1 servings

Page 1175

ROAST WILD GOOSE W/ GARLIC, ONION AND SAGE STUFFING

1

stuffing:

1/4

cup

2

small

unsalted butter onions, finely chopped

2

celery stalks, diced

5

garlic cloves, chopped

14

oz

bag herbed stuffing mix

1 1/2

tablespoon

rubbed or ground dried sage

3/4

teaspoon

salt

1/2

teaspoon

dried oregano, crumbled

1/2

teaspoon

dried thyme, crumbled

1/2

teaspoon

pepper

1/2

teaspoon

2 1

cup

1

chicken stock or canned broth

1 12

italian seasoning eggs, beaten to blend

goose: lb

1

goose, fat removed from cavity

1

lemon, halved

3

bacon slices

For stuffing: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and saute until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside. For goose: Preheat oven to 450 deg. F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350 deg. F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180 deg. F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. Originally from: Bon Appetit From: [email protected] in rec.hunting From: Jim Weller Yield: 6 servings

Page 1176

ROASTED [OR STEWED] CAT

1

cat

Take the cat, cut the tail off, skin and gut as for rabbit. Can be substituted in any rabbit recipe. Trevor suggests placing a few onions in the gut cavity and then trussing with some fencing wire [not rusty] and roasting on a spit over a wood fire. If the cat is old, only use the rump section and make a stew with onions and whatever root vegetables are available. Trevor say he has had this on several occasions and it tastes very similar to roasted/stewed rabbit. from TREVOR POLLARD typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 18 May 99

Yield: 1 cat

ROASTED DOVE VIDALIA

20

dove breasts, flour seasoned with; salt and pepper

1 1

stick butter medium

1

vidalia onion, chopped rib celery, chopped

1

tablespoon

parsley

1

single

dash paprika

1/4

teaspoon

thyme

2

tablespoon

worcestershire

1/2

cup

2

red wine beef bouillon cubes

1

chicken bouillon cube

1/2

cup

water

1/2

lb

mushrooms, sliced

Dredge birds in seasoned flour. Brown in butter in heavy skillet. Place in a large roaster with onion, celery, parsley, seasonings and bouillon which has been dessolved in water. Cover and bake at 350 degrees for 2 hours, adding mushrooms last 30-45 minutes. Serve with wild rice. Source: http://www.sailorrandr.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 3 Sep 2003 07:01:20 ~0700 Yield: 5 servings

Page 1177

ROASTED FILET OF BEEF STUFFED W/DUCK RILLETTE

5

lb. beef tenderloin, trim and but; terflied

2

lb. duck rillette

1

salt and black pepper

1

butchers twine

2

tbs olive oil

1/4

cup creole mustard

1

cup cracked black pepper

Preheat the oven to 425 degrees. Season the entire tenderloin with salt and pepper. Spread the duck rillette over the inside of the tenderloin, leaving about 1/2 in. around the edges. Gently roll the tenderloin up, like a jelly roll. Using butchers twine, make several knots, about 2 in apart. This will secure the stuffing and aid in overall cooking. In a large saute pan, heat the olive oil. Sear the tenderloin for 2 minutes on each side. Remove from the pan and set aide. After the filet has cooled, rub the entire tenderloin with the mustard. Roll the entire tenderloin in the cracked black pepper, crusting the entire tenderloin. Line a baking sheet pan with parchment paper. Lay the tenderloin on the pan and roast for about 30 to 35 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. With a carving knife, slice the tenderloin into filets, about 2 in thick. Yield: 8 to 10 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A01 Yield: 10 servings

Page 1178

ROASTED KANGAROO FILLET W' ILLAWARRA PLUM/CHILLI SAUCE

200

gm

100

gm

3

kangaroo fillet oil olive thyme, wild, sprigs, chopped.

10

gm

pepper, cracked

50

gm

illawarra plums

50

ml

wine, port

10

ml

vinegar, balsamic

100

ml

game glaze

1/4

teaspoon

chilli, red, finely chopped.

2

teaspoon

honey, blue gum

1

pinch

1

mint, native ground wild mint polenta diamonds* * see s; eparate recipe.

Marinate the kangaroo in oil, thyme and cracked pepper overnight. For the sauce, place the plums, port, balsamic vinegar, game glaze, red chillies, blue gum honey and native ground mint in a pan to blend and reduce. Seal the kangaroo in a hot pan and lightly season. Roast in a hot oven 200-220^C for approximately 8 minutes. Remove from the oven and rest in a warm place for 5 minutes before slicing for presentation, Spoon some of the sauce onto the serving plates and arrange the sliced kangaroo on top of the sauce. Garnish with WILD MINT POLENTA DIAMONDS. from the menu of SANS SOLERO BAY, Cox Peninsular, Northern Territory, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 1 servings

Date: 25 Feb 98

Page 1179

ROASTED PUMPKIN SOUP WITH CRISPY DUCK CONFIT RELISH

3

cup

1 1 1/4

peeled and diced pumpkin (1/4-inch diced) drizzle of olive oil

cup

1

pure cane syrup salt

1

freshly ground black pepper

2

tablespoon

butter

1

cup

julienne onions

1

teaspoon

2

chopped garlic bay leaves

4

cup

chicken stock

1

teaspoon

ground cinnamon

1/4

teaspoon

freshly ground nutmeg

1

cup

heavy cream

1/4

cup

smooth peanut butter

2

tablespoon

chopped chives

2

cup

1 1/4

shredded duck confit, recipe follows

cup

1

roasted pumpkin seeds duck confit

4

duck leg portions with

1

thighs attached, excess fat

1

trimmed and reserved

1

(about 2 pounds)

1

tablespoon

1 1/2

plus 1/8 teaspoon kosher salt

teaspoon

10

freshly ground black pepper garlic cloves

4

bay leaves

4

sprigs fresh thyme

1 1/2

teaspoon

black peppercorns

1/2

teaspoon

table salt

4

cup

olive oil

Preheat the oven to 400 degrees F. Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool. In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes. With a hand-held blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls. In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish. DUCK CONFIT

Page 1180 Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. Yield: 4 cups Recipe courtesy Emeril Lagasse, 1998 From: "Mignonne"
ROASTED QUAIL AND APPLE JERKY SALSA PART 1 OF 3 - SALSA

1

cup

2 4

fresh apple cider green apples; diced

tablespoon

1

onion; diced and 1/2 teaspoons virgin olive oil

2

poblano chiles; peeled, seed and diced

1/2

teaspoon

oregano or marjoram; toasted

1

teaspoon

sugar

1

teaspoon

lime juice

1

teaspoon

balsamic vinegar

1/3

cup

beef or venison jerky; grilled and diced

In a saucepan over high heat reduce cider to 1/2 cup. Lower heat to medium, add diced apples and cook for 5 minutes until soft. Transfer to a mixing bowl. In a skillet, saute the onion and Poblanos in the oil for 5 minutes, until tender. Combine with apple mixture, add additional ingredients and mix thoroughly Busted and Entered for you by: Bill Webster From: Bill Webster Date: 28 Oct 97 Mastercook Recipes (Mailing List) Ä Yield: 4 servings

Page 1181

ROASTED QUAIL AND APPLE JERKY SALSA PART 3 OF 3 - QUAIL

4

whole quail (bone in)

1

teaspoon

1

teaspoon

1 1/2

salt black pepper apple jerky salsa

teaspoon

molido chile powder

1

corn husks (or string) to truss qua; il

1

apple glaze

Season the quail with salt, pepper and molido powder. Stuff the quail with the Apple Jerky Salsa. Tear the corn husks into thin strips and truss the quail. Roast in a 475 degree oven for approximately 7 to 8 minutes. Be careful not to overcook quail, as it becomes dry very quickly. Remove quail from oven and brush with apple glaze. Place it back in the oven for 1 or 2 minutes, making sure not to burn the glaze. Serve immediately. Busted and Entered for you by: Bill Webster From: Bill Webster Date: 28 Oct 97 Mastercook Recipes (Mailing List) Ä Yield: 4 servings

Page 1182

ROASTED QUAIL STUFFED WITH VEAL

3/4

lb

1

veal stew meat, diced into inch cubes

1

salt & fresh black pepper

1

cup

chopped onions

1/2

cup

chopped carrots

1/2

cup

2

chopped celery crushed garlic cloves

1/2

cup

chopped canned tomatoes

1

teaspoon

green peppercorns

4

cup

1/2

veal stock stick plus 1 tablespoon

1

butter

8

whole quails, semi-boneless

1

essence

1/2

cup

melted butter

1

cup

madeira

2

cup

veal demi-glace

4 1/2

cup

milk

2

cup

quick white grits

6

oz

goat's cheese, crumbled

Preheat the oven to 400 degrees F. In a large saucepan, over medium heat, add the oil. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper. Using a sharp knife, split the back of the quail down the middle. Season the quail with Essence. Divide the stuffing into eighths. Form the mixture into round balls. Place each quail, skin side down, and place each ball of veal mixture in the center of the quail. Wrap the quail around the stuffing.

Page 1183 Place each quail on a parchment lined baking sheet, breast side up. Brush each quail with the melted butter. Place the quail in the oven and roast for 20 to 25 minutes. In a saucepan, over medium heat, add the Madeira. Bring the liquid to a boil and reduce by half, about 4 minutes. Add the reduction and simmer for 2 to 3 minutes. In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm. To serve, spoon the grits in the center of each plate. Place two quails on top of each plate of grits. Spoon the sauce over the quail. Yield: 4 servings SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK; SHOW #EMIB72 - COOKING WITH GAME MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's Kitchen From: Michael Loo Yield: 4 servings

Date: 02-11-04

Page 1184

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY

4

lb

1 1 2

racks lb

1 2

rib rack of venison, halved to form two 4 to 6 rib shallots, trimmed and peeled

tablespoon

1

vegetable oil plus additional for rubbing the

1

venison

1/2

cup

beef broth

1/2

cup

red wine

1/2

cup

water

1

tablespoon

1

juniper berries; crushed lightly

2

teaspoon

cornstarch dissolved in

2

tablespoon

water

1/3

cup

dried cranberries

1

tablespoon

balsamic vinegar

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet. Preheat the oven to 425F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast th e mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan ad d the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy. Serves 6 Gourmet: December 1993 Yield: 4 servings

Page 1185

ROASTED SQUAB AND VINEGAR MEAT JUS

2

squab, stuffed with

1

mirepoix

1

(1 to 1 1/2 lb. each)

1

olive oil

1

essence

8

centiliter

1

teaspoon

1

salt salt and pepper

1 2

garlic

garlic cream potatoes: cup

1

diced peeled potatoes (1/2 in. dice)

3

cup

water

2

teaspoon

salt, in all

1/2

cup

heavy cream

4

centiliter

lightly roasted garlic

1/2

teaspoon

white pepper

3

tablespoon

unsalted butter

1/2

cup

1

vinegar meat jus, (veal stock or dark chicken

1

stock with the drippings

1

from the squab, balsamic

1

vinegar, salt and pepper

Preheat the oven to 400 degrees. For the squab: Rub each squab with olive oil and season with Essence. Place on a roasting rack and roast for about 30-35 minutes. Make sure the squab is good and done but still juicy. The internal temperature should be around 165 degrees. Put the squab in the oven. For the poached garlic: In a saucepan with 2 cups water and 1 teaspoon salt, bring up to a boil. Blanch the garlic five times, each time letting the water come back up to a boil. For potatoes: In a saucepan, combine the potatoes, water, and 1/2 teaspoon of the salt and bring to a boil over high heat. Reduce the heat and cook until tender, for about 8-10 minutes. Remove from the heat and drain in a colander. Place the potatoes back in the pot over medium heat, add the cream, roasted garlic, the remaining 1 1/2 teaspoons salt, and white pepper. Mash with a potato masher until fairly smooth, for about 4 minutes. Whisk in the butter and remove from the heat. Remove the squab from the oven Place the potatoes in the center of the platter with the two squabs facing each other. Place the poached garlic on top of the squab and spoon the sauce over the top. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2273 From: Dave Drum Yield: 4 servings

Date: 29 Mar 98

Page 1186

ROASTED VENISON WITH HABANERO SAUCE

2

teaspoon

coarse salt

1

teaspoon

fennel seeds, toasted

1

teaspoon

cumin seeds, toasted

1

teaspoon

coriander seeds, toasted

1

teaspoon

black peppercorns

2

12 oz. venison tenderloins

1

habanero sauce

4

green onions, thinly sliced

1

on diagonal

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight. Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to roast until medium rare, or desired degree of doneness. Transfer venison to work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on platter. Spoon Habanero Sauce over. Sprinkle with green onions. Yield: 8 servings SOURCE: Too HOT Tamales Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #TH6343 From: Dave Drum

Date: 15 Feb 98

Yield: 4 servings

ROASTED WOMBAT

1

small

1

wombat [young] == stuffing [if like; d] herb- sage

1

onions

1

breadcrumbs

1

flour

1

beef- fat

1

salt

1

pepper

Take the wombat and scrape and clean as for a pig. Mixed all the stuffing ingredients together and place in the wombat. Tie up with string. Bake in a moderate oven until done. Alternatively, scrape and clean the wombat and place on a spit and roast over the fire until done. This is very similar to pork. Only a young animal should be used.

Page 1187 from TREVOR POLLARD typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 18 May 99

Yield: 1 wombat

ROASTING AN OLD WILD GOOSE

1

goose

1

prunes

1 1

apples small

1

onion bacon or salt pork

1

carrots

1

potatoes

1

onions

1

parsnips

1

chicken bouillon cubes

Stuff the dressed bird with an equal amount of well soaked prunes, sliced apple seasoned with chopped onion. Crisscross the bird with strips of bacon or salt pork. Set it in a roasting pan on a nest of stew vegatables, add hot water til 1/3 covered, add 1 bouillon cube per cup of water, put on lid and simmer over direct heat or pot roast in a slow oven until tender. from Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961 Yield: 4 servings

Page 1188

ROASTING TIMES FOR SPECIALTY POULTRY

----SPECIALTY POULTRY ROASTING-------CHART---For approximate cooking times to use in meal planning, see the following chart compiled from various resources. Use a meat thermometer to determine that poultry reaches a safe temperature. Note: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. CAPON, whole; 4 to 8 pounds Oven Temperature: 375 degrees F Roasting Time: 20 to 30 minutes per pound Internal Temperature: 180 degrees F CORNISH HENS, whole; 18 to 24 ounces Oven Temperature: 350 degrees F Roasting Time: 50 to 60 minutes total Internal Temperature: 180 degrees F DUCK, domestic, whole Oven Temperature: 375 degrees F Roasting Time: 20 minutes per pound Internal Temperature: 180 degrees F DUCK, wild, whole Oven Temperature: 350 degrees F Roasting Time: 18 to 20 minutes per pound Internal Temperature: 180 degrees F GOOSE, domestic or wild, whole Oven Temperature: 325 degrees F Roasting Time: 20 to 25 minutes per pound Internal Temperature: 180 degrees F PHEASANT, young, whole, 2 pounds Oven Temperature: 350 degrees F Roasting Time: 30 minutes per pound Internal Temperature: 160 degrees F QUAIL, whole Oven Temperature: 425 degrees F Roasting Time: 20 minutes total Internal Temperature: Juices clear Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Yield: 1 info file

Date: 16 Dec 97

Page 1189

ROBERT'S JUICY VENISON ROAST

3

tablespoon

sunflower or safflower oil

3

lb

venison roast

1

medium

1

onion diced to 3/8 in. square

1

can

1

pkg

2

cream of mushroom soup lipton onion soup mix cloves garlic, sliced

1

aluminum foil, heavy duty

1

roaster pan 10 1/2 x 14x 2

1

deep

1

frying pan 10 in. diameter

Place aluminum foil in roaster pan, flat, long enough to fold over seams to make a seal. Pour oil in frying pan, brown roast on all sides, place roast in roaster pan on top of foil. Add 4 tablespoons water to oil in fry pan and cook onions until a little brown appears. Scrape onions, juice and residue into roaster pan. Spoon out the cream of mushroom soup over the roast. Use 2 tablespoons of water to rinse can and pour in roaster pan. Sprinkle 1 pkg. of Lipton onion soup mix over roast evenly. Sprinkle garlic over roast. Bring aluminum foil edges together to form a seal. Roast in a 350 degree oven for 2 1/2 hours. Juices make a super gravy. Serves 6-8. "301 Venison Recipes--The Ultimate Deer Hunter's Cookbook". From: "Robert & Maria"
ROBERT'S VENISON ROAST

3

lb

venison

1

cup

onion chopped

4

slice

bacon

1

red pepper or dash of red

1

pepper

3

tablespoon

3

tablespoon

1

flour red wine salt and pepper

Cook venison until tender in water. Add salt and pepper. Cool. Cut into small pieces and put in pan and cover with the stock it was cooked in. Put onion, flour, wine and bacon strips on top. Cook for 2 hours in a low oven. "301 Venison Recipes--The Ultimate Deer Hunter's Cookbook". From: "Robert & Maria"
Page 1190

ROLLED CHICKEN BREASTS

6

small

1 6 6

chicken breast halves -boned and skinned thin slices

oz

swiss cheese -- cut in six

1

sticks

1/4

cup

2

tablespoon

1

flour butter or margarine <sauce>

1/2

cup

1

teaspoon

1

water chicken gravy base 3 oz. can

1/3

cup

sauterne wine

2

tablespoon

flour

1/2

cup

1

cold water toasted sliced almonds

1

boiled ham

1

sliced mushrooms

FOR THE CHICKEN BREASTS: Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about ¼ inch thick. Sprinkle with salt. Place a ham slice and a cheese stick on each cutlet. Tuck in sides of each, and roll up s for a jelly roll, pressing to seal well. (Sometimes necessary to use less cheese to get to seal well; otherwise, all the cheese melts and runs out.) Skewer or tie securely. Coat rolls in flour; brown in the butter or margarine. Remove chicken to 11 x 7 x 1½-inch baking pan. FOR THE SAUCE: In same skillet, combine water, the gravy base, mushrooms, and wine. Heat, stirring to incorporate any crusty bits from the skillet. Pour mixture over chicken in baking pan. Cover and bake at 350° for approximately 1 hour or untill tender. Transfer chicken to warm serving platter. Blend the 2 tbs. flour with ½ cup cold water. Add to sauce in baking pan. Cook and stir till thickened. Pour a little sauce over chicken; garnish with toasted almonds. Pass remaining sauce. Makes 6 servings Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 [email protected] Recipe By

: Mrs. Thomas J. Mewbourne

From: Bill Spalding

Date: 01 Oct 97 Eat-L List

(Recipes And Food Folklore) Ä

Yield: 6 servings

Page 1192

ROLLEMACHEN

----INGREDIENTS---2 1

venison steaks lb

1

smoked bacon oregano

2

can

1

liter

mushrooms ----DIRECTIONS---onion, diced

1

garlic salt

1

cooking twine

Cut venison steaks into pieces 4 x 3 in. Using meat tenderizing hammer, pound the pieces carefully until their size is 6 x 4 in. Lay diced onion and 2 strips of bacon in the middle of each steak. Sprinkle garlic salt and oregano sparingly on top of bacon. Roll each piece of meat into bundle and secure with twine. Brown each bundle in a shallow fry pan. Place in Dutch oven. Scrape fry pan drippings into dutch oven. Simmer bundle 3 1/2 hours at low heat adding water periodically to prevent burning. Before serving, remove bundles, add mushrooms and thickener to stock. Pour gravy over bundles. Serve with rice. DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings

Page 1193

ROSE QUAIL

1/2 1/2

dozen red rose buds cup

2

slivered almonds garlic cloves

2

tablespoon

butter

2

tablespoon

honey

2

tablespoon

cornmeal

2

tablespoon

anis

Submitted by Pam Hayes-Bohanan My husband and I recently made a delicious dinner by adapting the recipe for quail-in-rose-petal sauce found in the novel Like Water for Chocolate. The book gives the ingredients, but doesn't tell how to make it. We used chicken instead of quail and changed some of the other ingredients, and figured out on our own how to put them together. Chop the roses into small pieces and grind in blender with the almonds and garlic. Melt the butter and add honey. Stir the rose, garlic and almond mixture into the honey and butter. Add the cornmeal and anis. The mixture will be a thick paste. Use a spoon to spread onto the chicken. Bake the chicken as usual, basting if the coating gets too dry. The rose petals and anise will infuse the chicken with wonderful flavor. Use additional rose buds or petals as a garnish when presenting the chicken. From: Benao Date: Wed, 18 Feb 2004 18:34:51 +0100 Yield: 4 servings

SAAMI BLOOD SAUSAGE

1

intestines

1

blood

1

oat flakes

If you just killed a reindeer. Moose or similar, you can make this. Turn the "long things in the stomach" (forgot English word) and clean them in snow or water. Fill them with blood. Tie them together and boil them. If you mix snow with the blood, there will be no lumps. You can also sift the blood thourgh a colander to avoid lumps. You can even mix the blood with oat flakes. Reindeer blood can freeze without loosing taste. http://naturtips.tbt.no/Filer_mat/villmark1.htm From: "Valerie \"Nagi\" Brestel-Ohle"
Page 1194

Yield: 4 servings

SAAMI SUOVAS

1

reindeer

Dried reindeer meat. The meat is kept in dry salt a week or so. Turn regularly. Rinse off salt and dry a few days in free air. Is then smoked with smoke from burning birch. http://leonora.vg.no/vg/96/anm/mat/1024vilt.html From: "Valerie \"Nagi\" Brestel-Ohle"
SACO BARBECUED SLOW RUNNING WILD PIG ROAST

1/4

c

vegetable oil

1 1/2

c

chopped onion

3

garlic

cloves,minced

4

dried

juniper berries-crushed

1/2

ts

crushed coriander seed

1

bay

leaf

4

lg

ripe tomatoes-quartered

1 1/4

c

water

2/3

c

cider vinegar

1/3

to

1/2 c honey

1

tb

ground red chile

2

ts

sea salt

1

oz

square unsweetened-chocolate, grate; d

4-6

lb

slow running wild pig roast

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.

Page 1195

SADDLE OF RABBIT ROASTED IN TOBACCO LEAF

4

tablespoon

8 1

medium

1

medium

1 6

olive oil rabbit shoulders; bone-in carrot; diced white onion; diced rib celery; diced

centiliter

1

garlic; cut in half juniper berry

1

sprig thyme

1

sprig rosemary

1/2 4

stick cinnamon tablespoon

6

unsalted butter shallots; sliced thin

1/2

cup

white wine

1/2

bunch

flat-leaf parsley; chopped

1/2

bunch

tarragon; chopped

3/4

lb

4

chanterelle mushroom; halved rabbit loins; butterflied

4

leaves blond tobacco

1

salt & ground black pepper

1. In a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. 2. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. 3. Add the juniper berry, thyme, and rosemary, and cinamon. Add water to cover the ingredients and simmer for 30 minutes. 4. In a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. 5. Add the wine and reduce by one-half. 6. Stir in the parsley and tarragon. 7. Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. 8. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. 9. Simmer for 10 minutes and season with salt and black pepper. 10. In a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop. 11. Preheat oven to 350 degrees F. 12. In a mixing bowl, combine the chopped meat and shallot mixture to form the filling.

Page 1196

13. Season the rabbit loins with salt and black pepper. 14. Fill the center of the loins with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher’s twine to keep its shape. 15. Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10-12 minutes or until internal temperature is 160 degrees F. 16. Remove rabbit from oven. Letrest for 5 minutes. Remove tobacco leaves and slice. 17. Serve with sauteed chanterelle mushrooms. 4 Servings Preparation time: 30 minutes Cooking time: 1 hour Ease of preparation: medium Recipe courtesy of Executive Chef Nicolas Le Bec of Restaurant Les Loges in Lyon, France http://www.famie.com/recipes MM Format by Dave Drum - 20 April 2003 Uncle Dirty Dave's Archives From: Dave Drum Yield: 4 servings

Date: 04-24-03

Page 1197

SADDLE OF RABBIT WITH LEEKS & ROSEMARY

----MARINADE, RABBIT, AND SAUCE---3

lb

rabbit, use only the - saddle secti; on **

1

small

carrot

1/2

medium

1

onion celery, stalk

1

garlic, clove, crushed

2

rosemary, fresh, sprigs

1

tablespoon

oil, olive

2

tablespoon

butter

1 1/3

cup

wine, white

1

cup

stock, rabbit or

1

cup

bouillon, chicken

1

medium

tomato, sliced

1

salt (to taste)

1

pepper (to taste) ----LEEKS----

2

medium

1

tablespoon

1

leeks butter salt (to taste)

** The "saddle of a rabbit" is the rabbit's back from the first rib to the beginning of the legs. Marinade: ========= Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add them to the marinade. Cover the bowl with plastic wrap and store in the refrigerator for 24 - 48 hours. (The longer the better for the flavor of the rabbit meat.) Rabbit: ======= Preheat your oven to 450 F. Remove the rabbit from the marinade and dry with a cloth. Salt and pepper the rabbit. In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Heat the mixture until the butter sizzles. Place the rabbit in the pan, skin side up, and brown. Turn, wrapping flaps around the filet to protect it, and cook until light brown. Place the pan in the 450 F oven and cook for 10 minutes, until medium rare. Baste often. Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally. Remove the rabbit from the pan and place it aside in a warm location. Trim the saddle flaps from the rabbit and chop the flaps coarsely.

Page 1198

Sauce: ====== Return the chopped flaps to the pan with the vegetables. On the stove top, saute briefly and skim the fat. Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce by one-half. Add the tomato and saute while stirring. Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables. Add the butter to the liquid and whisk until smooth. Leeks: ====== Julienne the leeks. Rinse in cold water and drain well. In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly for 2 - 5 minutes. Leeks should remain crisp. Adjust the seasonings and set the leeks aside in a warm place. Assembly: ========= Remove the filet of rabbit from the saddle. Cut the saddle bone crosswise and place one section on each of two plates. Surround the saddle bones with leeks. Cut the filet of rabbit into very thin slices lengthwise. Fan slices on top of the leeks. Cover with sauce, garnish with sprigs of rosemary. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA Yield: 2 servings

Page 1199

SADDLE OF RABBIT WITH LEEKS AND ROSEMARY

----MARINADE, RABBIT, AND SAUCE---3

lb

rabbit, use only the - saddle secti; on **

1

small

carrot

1/2

medium

1

onion celery, stalk

1

garlic, clove, crushed

2

rosemary, fresh, sprigs

1

tablespoon

oil, olive

2

tablespoon

butter

1 1/3

cup

wine, white

1

cup

stock, rabbit or

1

cup

bouillon, chicken

1

medium

tomato, sliced

1

salt (to taste)

1

pepper (to taste) ----LEEKS----

2

medium

1

tablespoon

1

leeks butter salt (to taste)

** The "saddle of a rabbit" is the rabbit's back from the first rib to the beginning of the legs. Marinade: ========= Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add them to the marinade. Cover the bowl with plastic wrap and store in the refrigerator for 24 - 48 hours. (The longer the better for the flavor of the rabbit meat.) Rabbit: ======= Preheat your oven to 450 F. Remove the rabbit from the marinade and dry with a cloth. Salt and pepper the rabbit. In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Heat the mixture until the butter sizzles. Place the rabbit in the pan, skin side up, and brown. Turn, wrapping flaps around the filet to protect it, and cook until light brown. Place the pan in the 450 F oven and cook for 10 minutes, until medium rare. Baste often. Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally. Remove the rabbit from the pan and place it aside in a warm location. Trim the saddle flaps from the rabbit and chop the flaps coarsely.

Page 1200

Sauce: ====== Return the chopped flaps to the pan with the vegetables. On the stove top, saute briefly and skim the fat. Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce by one-half. Add the tomato and saute while stirring. Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables. Add the butter to the liquid and whisk until smooth. Leeks: ====== Julienne the leeks. Rinse in cold water and drain well. In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly for 2 - 5 minutes. Leeks should remain crisp. Adjust the seasonings and set the leeks aside in a warm place. Assembly: ========= Remove the filet of rabbit from the saddle. Cut the saddle bone crosswise and place one section on each of two plates. Surround the saddle bones with leeks. Cut the filet of rabbit into very thin slices lengthwise. Fan slices on top of the leeks. Cover with sauce, garnish with sprigs of rosemary. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA Yield: 2 servings

SADDLE OF VENISON

1

no ingredients found

Wipe a 4-pound saddle of venison with damp cloth. Tie or skewer in a roll. Rub 1 teaspoon salt and 1/2 teaspoon pepper into meat. Lay saddle in roasting pan. Pour 1 tablespoon hot fat over it. Add 2 tablespoons water. Roast in hot oven (425 F) 45 minutes. Turn, and baste frequently with broth. Remove from oven. Place on platter. Surround with timbales of wild rice. Skim fat from broth. Strain over venison. Serve with currant jelly. Venison steaks are broiled the same as porter-house steak. They may be served with butter and melted currant jelly. Beulah Canterbury, Canton, OH. Yield: 1 servings

Page 1201

SADDLE OF VENISON GRAND VENEUR

5

lb

saddle of venison

1 1/2

teaspoon

salt

1

teaspoon

pepper

1

cup

dry red wine

1/2

cup

red wine vinegar

1/2

cup

water

2

tablespoon

----MARINADE----

2 2

veg oil sprigs fresh parsley

centiliter

8

garlic; peeled, crushed juniper berries

2

whole cloves

1

bay leaf

1

sprig fresh thyne

2

onions; peeled & sliced

1

carrot; scraped & sliced

1

stalk celery; sliced ----TO COOK VENISON----

1/3

cup

butter; melted

1/2

cup

brandy; warmed

1

cup

brown stock

2

tablespoon

currant jelly

1/3

cup

1

sour cream salt & pepper; to taste

Remove skin from venison and sprinkle with salt and pepper. Combine all ingredients for marinade and simmer 30 minutes. Place venison in a deep dish and cover with marinade. Cover and let stand in refrigerator for 3 to 4 days, turning from time to time. When ready to cook, preheat oven to 450 deg. Remove venison from marinade. Spread the marinade on the bottom of a roasting pan; add venison, and brush with melted butter. Roast at 450 deg. for 30 minutes. Reduce oven temp. to 325 deg. Continue to roast venison, allowing 10 minutes cooking time PER POUND. Baste frequently. When done, remove venison to warm platter. Drain dripping from roasting pan into a 1-quart measuring cup. Skim off fat. Add warm brandy to roasting pan and ignite. Pour in 2 cups of the drippings. Return roasting pan to oven for 10 minutes. Add Brown Stock and cook 10 minutes longer in oven. Strain sauce into a saucepan and bring to a boil. Skim off any fat. Add currant jelly and sour cream. Add salt and pepper to taste. Serve sauce separately. Buttered noodles will complement this dish. Serves 4. This recipe comes from the Greenbrier Hotel. Yield: 4 servings

Page 1202

SAGE PESTO

1

cup

pine nuts, toasted

3

bunches

fresh sage, stems removed

1

cup

fresh parsley, thoroughly rinsed, d; ried, long stems removed

1/2

cup

olive oil

1/4

cup

garlic, chopped

1

teaspoon

salt

1

tablespoon

juice of 1 lemon fresh mild goat cheese

Toast pine nuts in a dry sauté pan or in a 350-degree oven on a sheet pan. Do not let nuts burn. Remove sage laves and parsley from stems and roughly chop. The total should equal 1 1/2 cups sage and 1/2 cup parsley. In a food processor, combine olive oil, garlic, sage, parsley, pine nuts, salt, lemon juice and goat cheese until desired consistency is achieved.

SAGE PORK CHOPS

1 1/2

cup

cider or apple juice

3

tablespoon

honey

2

tablespoon

olive oil

2

tablespoon

2

minced fresh sage cloves garlic, minced

1/2

teaspoon

black pepper

1/4

teaspoon

salt

4

lean pork chops

Combine the cider, honey, oil and the seasonings in a plastic resealable bag. Add the pork chops, seal and move around to coat. Marinate for about an hour. To Cook: You can grill these for about 6 minutes on each side or broil 4 inches from the heat for about 5-8 minutes per side. You can also cook these in a large skillet on medium-low heat for the same amount of time til done. Discard the marinade before cooking. From: [email protected] Yield: 4 servings

Page 1203

SAGE-SMOKED CHAMPAGNE QUAIL - SL 7/97

12 7 1/2

quail; dressed ml

4

bottle champagne (7.5 ml?] sweet yellow apples; diced

1/2

teaspoon

salt

3/8

oz

jar dried sage; divided

12

slice

pepper-cured bacon

1

quart

1

apple cider hickory chips

: Combine quail and champagne in a large bowl; cover and chill 1 hour. Drain, discarding marinade. : Combine apple, salt, and 1 teaspoon sage; stuff quail with apple mixture, and wrap a bacon slice around each quail, securing ends with a wooden pick. Chill. : Soak hickory chips in water at least 30 minutes; moisten remaining sage with water. : Prepare charcoal fire in smoker; let burn 15 to 20 minutes. : Drain chips, place chips and one-third of remaining sage on coals. : Place water pan in smoker; add apple cider. : Place quail, breast side up, on upper food rack. Cover with lid. : Cook 2 hours or until done, adding remaining sage at 30 minute intervals. Yield: 6 servings. Keevin Chavis [?] in July, 1997 "Southern Living". Typos by Jeff Pruett. From: Jeff Pruett Date: 21 Jul 97 National Cooking Echo Ä Yield: 6 servings

Page 1204

SAINTONGE RABBIT

2

tablespoon

3 1/2

lb

2

lard or drippings rabbit,cut in serving pieces shallots, peeled and chopped

2

centiliter

garlic, peeled and chopped

3

tablespoon

cognac

1

cup

3

pineau des charentes* tomatoes, quartered

1

sprig thyme

1

bay leaf

1

salt

1

fresh ground black pepper

* (grape and brandy aperitif liqueur) rose or white Melt the lard or dripping in a flameproof casserole. Add the rabbit and brown on all sides. Remove from the pan with a slotted spoon and reserve. Add the shallots and garlic to the pan juices and cook until golden. Add the rabbit and Cognac and flame. Add the Pineau des Charentes, tomatoes, thyme, bay leaf and salt and pepper to taste. Bring to the boil, lower the heat and simmer for 1 1/2 hours. Serve hot. Suggested wine : Serve with a claret such as a Cotes-de-Canon-Fronsac Taken from "POCKET GOURMET POULTRY & GAME From: Linda Prevost Yield: 6 servings

Page 1205

SALLY'S ARMADILLO SOMETHING OR OTHER

1

armadillo

1/2

cup

salad oil

3/4

cup

vinegar

2

cup

water

1

tablespoon

salt

1

onion sliced

1/2

cup

1

lb

1 2

smoked pork sausage cut into bite size pieces

large

4 1

salad oil

onions chopped stalks celery, chopped

large

2

bell pepper, chopped cloves garlic, chopped

1

small

can mushroom steak sauce

4

tablespoon

worcestershire

1

tablespoon

monosodium glutamate

1

large

can mushrooms

1 1/2

cup

dry red wine

1

bunch

parsley, chopped

1

bunch

1

green onions, chopped lemon

Armadillo is cleaned similarly to turtle. Clean and cut into serving pieces. Marinate the meat in a sauce made by combining salad oil, vindgar, water, salt and onion. Marinate for 24 hours. Drain meat and place in a glass container. Pour 1 quart of red wine over meat and let it stand for 6 to 8 hours in refrigerator. Remove meat and let drain for 1 hour. Place oil in black iron pot brown sausage and armadillo. Remove armadillo, but leave sausage in the pot. Add onion, celery, bell pepper, garlic and saute with sausage until vegetables are tender. Add the steak sauce, Worcestershire, salt pepper and monosodium glutamate. Stir until well mixed. Put armadillo meat back into pot. Add enough water to cover meat. Bring to a boil. Reduce heat and simmer covered for one hour. Turn pot by handle back and forth to stir. Add mushrooms and wine, slowly stirring them into pot. Sprinkle parsley and onion tops and lay thin lemon slices on top. Simmer without cover for 10 to 15 minutes. Serve over rice. Source: Cane River Cuisine (Natchitoches, LA, 1974) From: Dennis Flynt Yield: 1 servings

Page 1206

SALMI OF WHITEBILL

4

whitebill breasts

1/2

cup

1

tablespoon

ham or bacon salt

1 1

carrot, diced teaspoon

pepper

1 1/2

onion, chopped cup

oil

1

clove garlic, minced

1

cup

hot stock

1

teaspoon

nutmeg

Skin, clean and wipe dry whitebill breasts, season with salt and crushed black pepper, and brush with oil. Sear over bright coals or in brisk oven; then place in roasting pan or dutch oven. Pour hot stock over them and braise slowly. Fry ham or bacon, carrots, onions, garlic and nutmeg, stirring and turning with a spatula. Add this to the whitebill, cover and simmer until all is quite tender. To serve, place the whitebill breasts in the center of a hot dish and pour sauce over them. Karl Saarni [email protected] rec.hunting Yield: 1 servings

SAN GABRIEL ROAST VENISON

5

lb

venison roast

1/2

cup

oil

1/4

lb

2

salt pork, diced med. onions, chopped

2

garlic cloves, minced

1

bay leaf

3

carrots

1 2

leek cup

1

beef stock or bouillon additionalsage

1

garlic clove, sliced

1

salt

1

fresh ground pepper

Rub meat with oil, sage and garlic. Sprinkle with salt and pepper. Cook salt pork over moderate heat until crisp and brown. Remove pork bits. Brown meat on all sides in hot fat. Reduce heat and add onions, garlic, bay leaf, carrots, leek and beef stock. Cover tightly until meat is tender, 2 1/2 to 3 hours. Place meat and vegetables on platter and thicken liquid as desired for gravy. From: Jim Riggs

Date: 03-02-96

Page 1207

Yield: 6 servings

SANTA FE PORK LOIN ROAST

1

(4

to 5 pound) boneless pork loin roas; t

1/2

teaspoon

salt

1/2

teaspoon

black pepper

1

teaspoon

chili powder

1/2

teaspoon

garlic salt

3/4

cup

apple jelly

3/4

cup

ketchup

1 1/2

tablespoons

vinegar

1/2

teaspoon

chili powder

1

cup

crushed corn chips

Rinse meat well and pat dry with paper towel. In small bowl, mix salt, black pepper, 1 teaspoon chili powder and garlic salt together. Rub on outside of roast, then place roast on rack in shallow roasting pan. Bake at 325 degrees F for about 2 to 2 1/2 hours or until meat thermometer reads 165 degrees F. Meanwhile, in small saucepan, stir apple jelly, ketchup, vinegar and ½ teaspoon chili powder together. Heat until mixture comes to a boil. At that time, reduce heat and simmer, uncovered, for about 2 minutes. When temperature inside meat reaches 165 degrees F, brush or spoon on apple jelly and ketchup glaze. Sprinkle corn chips over top of roast. Continue baking until internal temperature reaches 170 degrees F (about 15 minutes longer). After baking, remove from oven and allow roast to rest for about 10 minutes before slicing. Each pound of meat serves 3 to 4 people.

Page 1208

SAPONI BEEF EMPANADAS

1

lb

1 1 1/2

or buffalo) cup

1

diced (or sliced if you prefer) black olives

1/2

cup

2

cup

1 1

ground beef (substitute chicken cubes, ground turkey

white sugar canned tomatoes (without the juice)

can

1

crescent rolls (quicker than making your own dough)

1

large

finely chopped onion

1

tablespoon

salt (optional)

2

tablespoon

black pepper

1

teaspoon

hot sauce

1

teaspoon

sweet basil

1/2

teaspoon

1 1 2

finely chopped garlic butter or margarine (for sautèing)

cup

1

(separated) shredded cheese pam cooking spray or

1

reynolds wrap to line baking

1

dish

1 1

wax paper to roll on cup

6

flour to roll dough egg whites

Pull out wax paper and lay out for the crescent rolls. Open the can so they will be easier to pull apart.Saute onion and garlic in butter or margarine until soft, remove from fire & set aside to cool. Cook the meat till just done and remove from fire. Drain fat. Set aside to cool so you can handle. In large bowl, combine and stir: olives, sugar, tomatoes, salt, pepper, hot sauce and 1 cup of the shredded cheese. Onion and garlic mixture and meat should have cooled by now, so add it in. Take bowl by your area where wax paper is. Spray your baking dish with Pam or line bottom with aluminum foil. Flour your hands, wax paper & rolling pin or jar. Pull off one dough section to roll (to make larger surface to fill with - Do not roll too thin) Fill one at time with 1 heaping tablespoon of mixture and roll up according to directions on can and place on baking sheet with 1 inch between each. Bake according to directions on roll can and let cool...eat up! From: Melody Sheline
Page 1209

SARAZENER (SARACEN)

600

gm

3 1/2

tablespoon

1

liver from european elk or from dee; r, cut into small pieces fat onion, finely chopped

1

tablespoon

flour

1

tablespoon

vinegar

4

to 6 cups meat broth

salt and pepper to taste spaetzle Roast the onions in the fat until golden, then add the liver and saute it. Add the spices. Stirring constantly, dust liver with flour and then add a little of the broth. Add the remainder of the broth and the spaetzle, and briefly bring once more to a boil. Stir in vinegar to taste. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 Yield: 4 servings

Page 1210

SAUERBRATEN MIT KARTOFFELKL”SSE

----INGREDIENTS-------MARINADE---2

onions, chopped

4

carrots, chopped

2

celery stalks, chopped

2

cloves

10

peppercorns

4

bayleaves

4

parsley sprigs

2 1/2

cup

1

red wine vinegar 4 pound beef round

1

salt and pepper

1

flour

4

tablespoon

butter

2

cup

beef stock ----DUMPLINGS----

6

potatoes

1

salt

2

eggs, well beaten

1

cup

flour

1

nutmeg

24

croutons ----PREPARATION----

1. Combine the marinade ingredients, Rub the roast with salt and pepper. Place the meat in the marinade and refrigerate for 4 days, turning occasionally. Remove meat, pat dry and dredge with flour. Strain the marinade. 2. Melt the butter in a large casserole and brown the meat evenly. Saute the vegetables for 10 minutes, then add the stock and 1/2 of the marinade. Cover and simmer for 3 hours, turning the meat once. About 30 minutes before serving, stir 3 tablespoons flour and water together and mix into the sauce. Continue to simmer. 3. Boil the potatoes until soft, then peel and rice. Mix in the eggs, flour and seasonings. Press a crouton into the center of a spoonful of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes. 4. Place the meat and vegetables on a serving dish with the dumplings. Reduce the gravy slightly and pour over the dish. Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3 1/2 hours Dumplings cook--10 minutes Source: Larouse Treasury of Country Cooking Typed by Leonard Smith From: [email protected] Format Recipes (Mailing List) Ä Yield: 8 servings

Date: 04 Mar 97 Meal-Master

Page 1211

SAUTED RAMPS WITH APPLE SMOKED BACON - MODERN

2

lb

1/4

lb

ramps, trimmed and cleaned apple-smoked bacon,

1

julienned

1

salt and black pepper

In a large pot bring 2 quarts of salted water to a boil and add ramps. Cook until tender, about 4 minutes. Transfer to an ice bath and remove when chilled. Drain on paper towels. In a skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain. Add ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Saute until lightly caramelized and serve immediately, garnished with reserved crispy bacon. from: Recipe courtesy Emeril Lagasse From: "Mignonne"
SAUTED VENISON STEAK

5

venison

2

steaks cut 1-inch thick--backstrap; & tenderloin are best eggs

3/4

cup

buttermilk

1

cup

all-purpose flour salt & pepper seasoned salt

1/4

cup

canola oil

Beat eggs and mix with buttermilk. Set aside. Mix all-purpose flour, salt, pepper, and seasoned salt. Dip steaks into buttermilk/egg mixture and then dredge them on both sides in the flour mixture. Fry for 7-10 minutes on medium-high heat until golden brown or desired doneness. Great with A-1 Steak Sauce

Page 1212

SAUTEED BUFFALO STEAKS & CHOPS

1 1/4

buffalo steaks or chops cup

1

butter salt and pepper

Melt butter in a heavy skillet. Saute steaks or chops until nicely browned on both sides. Turn as often as needed. Sprinkle with salt and pepper. Serve immediately. These cuts are cooked best when the center of the meat is light pink. Do not crowd pieces in the pan. Overcooking makes buffalo tough. Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

SAUTEED BUFFALO STEAKS AND CHOPS

1 1/4

buffalo steaks or chops cup

1

butter salt and pepper

Melt butter in a heavy skillet. Saute steaks or chops until nicely browned on both sides. Turn as often as needed. Sprinkle with salt and pepper. Serve immediately. These cuts are cooked best when the center of the meat is light pink. Do not crowd pieces in the pan. Overcooking makes buffalo tough. Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

Page 1213

SAUTEED QUAIL WITH GRIT GRAVY

4

4 oz. quail, split down

1

the back

1 1/2

teaspoon

creole spice

1

tablespoon

oil

2

tablespoon

chopped onion

2

italian tomatoes, split

1

lengthwise and roasted

1

at 400 degrees for 15

1

minutes

1 1/2

cup

1/2

cup

1 1

cooked grits, leftover is okay

tablespoon

1 1

veal stock

chopped green onion salt and pepper

tablespoon

butter

In a medium saute pan, heat oil. Season quail on both sides with creole spice. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more. Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute. Using a whisk add grits, incorporate thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes, and then stir in the butter. Place quail on two serving plates and top with the sauce. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2205 From: Dave Drum Yield: 4 servings

Date: 07 Dec 97

Page 1214

SAUTEED RABBIT LOIN

4

boneless

1

cup

cold water

1/2

cup

red wine vinegar

2

tablespoon

10

salt black peppercorns

4

tablespoon

1

large

1

pure olive oil bulb fennel core removed -sliced

1

into 1/4-inch batonettes

1

medium

spanish onion

1

tablespoon

fennel seeds

1/2

cup

1

basic tomato sauce -- recipe follows

1/2

cup

1/2

cup

1

dry white wine balsamic vinegar salt and pepper

2

slice

day old bread

1/4

cup

white wine vinegar

1

cup

parsley sprigs

2

tablespoon

capers -- drained and

1

rinsed

1

clove garlic -- thinly

1 1/2

sliced cup

1 1

spinach cooked -- and chopped

tablespoon

1

fresh thyme leaves -chopped

1

tablespoon

1

cup

fennel fronds -- chopped extra virgin olive oil

1

rabbit loins with flap

1

intact

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry. In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and saute until golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered. Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra virgin olive oil. Blend 30 seconds until smooth and set aside. Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and

Page 1215 serve immediately. Yield: 4 servings Recipe By

: Molto Mario

From: Sue Recipes (Mailing List) Ä Yield: 1 servings

Date: 27 Feb 97 Mastercook

Page 1216

SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINE

4

boneless rabbit loins with

1

flap intact

1

cup

cold water

1/2

cup

red wine vinegar

2

tablespoon

salt

10

black peppercorns

4

tablespoon

1

large

1

pure olive oil bulb fennel (about 1 pound) core removed and sliced into inch b; atonette

1

medium

spanish onion

1

tablespoon

fennel seeds

1/2

cup

1

basic tomato sauce, recipe follows

1/2

cup

1/2

cup

1

dry white wine balsamic vinegar salt and pepper

2

slice

day old bread

1/4

cup

white wine vinegar

1

cup

parsley sprigs

2

tablespoon

1

capers, drained and rinsed clove garlic, thinly sliced

1/2

cup

cooked and chopped spinach

1

tablespoon

chopped fresh thyme leaves

1

tablespoon

chopped fennel fronds

1

cup

1

extra virgin olive oil basic tomato sauce

1

spanish onion, cut into inch dice

4

cloves garlic, thinly

1

sliced

3

oz

virgin olive oil

4

tablespoon

fresh thyme (or

2

tablespoon

dried)

1/2

medium

2

carrot, finely shredded 28-ounce cans of tomatoes,

1

crushed and mixed well with

1

their juices

1

salt, to taste

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry. In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and sautJ until golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered. Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food

Page 1217 processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra virgin olive oil. Blend 30 seconds until smooth and set aside. Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and serve immediately. BASIC TOMATO SAUCE Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. From: Sylvia Steiger Date: 24 Dec 97 Yield: 4 servings

Page 1218

SAUTEED RABBIT WITH ROASTED RED PEPPERS

2

oz

prosciutto, chopped

2

tablespoon

olive oil, plus 1/4 cup

1

tablespoon

unsalted butter

3

lb

1 1 1

rabbit, cut into serving pieces and patted dry salt and fresh pepper

large

2

bay leaf sprigs fresh rosemary

2

tablespoon

minced fresh parsley

1

cup

chicken stock

4

large

roasted red peppers

1

peeled, cored, seeded

1

and sliced

2

teaspoon

4 1 1/3

minced garlic drained anchovy filets chopped

cup

red wine vinegar

In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons. Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer. Yield: 4 servings SOURCE: TV Food's Taste Show Copyright 1997, TV FOOD NETWORK SHOW #TS4879 From: Dave Drum Cooking Echo Ä Yield: 1 servings

Date: 06 Oct 97 National

Page 1219

SAUTEED VENISON STEAKS

2 1/2

lb

boneless venison loin steak

1 1/3

cut in 6 pcs. cup

olive oil

4

cloves garlic -- slightly

1

crushed

1

salt and freshly ground

1

black pepper

2

lb

ripe tomatoes -- seeded and

1 1

chopped tablespoon

1

fresh oregano leaves -- or to taste

1

pinch

red pepper flakes

1/2

cup

dry white wine

1/4

cup

1

black olives -- pitted and chopped

Gently pound and flatten venison steaks with a meat hammer or the back of a small skillet until they are about 1/3-inch thick. Heat the oil in a large heavy saute pan and quickly brown the garlic cloves and then discard them. Very quickly brown the meat on both sides in the same oil. Season well with salt and pepper. Remove and keep warm. Add the tomatoes to the pan with the oregano, red pepper and wine and season well with salt and pepper. Cook quickly until the tomatoes are soft but reduced to a pulp. Stir in the olives and serve immediately over the steaks. Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By

: JOHN ASH SHOW #JA9762

From: Bill Spalding Recipes (Mailing List) Ä Yield: 6 servings

Date: 10 Mar 97 Mastercook

Page 1220

SAVORY VENISON CHILI

1/4

lb

slab bacon; cut into 1/4 dice

1

medium

onion; coarsely chopped

6

medium

carrots; peeled, halved lengthwise

2

teaspoon

chili powder

2

teaspoon

cumin; ground

1

teaspoon

majoram or oregano; dried

1/4

teaspoon

red-pepper flakes

2

lb

venison shoulder, cut into 1/2 cube; s

1

can

italian plum tomatoes; 28oz, crushed

1 1/2

cup

beef or chicken broth; defatted

1/2

cup

red wine

1/4

cup

tomato paste

1

can

dark-red kidney beans; 16oz, drained

1

cup

baby lima beans (defrosted if froze; n)

3

cup

cooked rice or barley (opt)

1. Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat, discard the rest. 2. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon. 3. Pour off the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. The meat should brown quickly so raise the heat to high if necessary. 4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil. 5. Add the kidney and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender. 6. Serve the chili hot in 6 bowls (over rice or barley, if desired). Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg cholesterol. Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele Yield: 6 servings

Page 1221

SAVORY VENISON STEW

1/2

cup

1 1/2

lb

1

corn oil venison; cut into bite sized . chunks

1

medium

onion; chopped

3

centiliter

garlic; minced

8

small

3

red potatoes; quartered celery stalks; diced

3

carrots; thickly sliced

2

bay leaves

1

cup

mushrooms; sliced or chopped

1/4

teaspoon

dried sage; crumbled

1/4

teaspoon

dried parsley; crumbled

1/4

teaspoon

sea salt

1

pepper to taste

1/4

teaspoon

hot sauce (your favorite)

2

cup

water or vegetable stock

8

oz

1

jar salsa (mild or to your . taste)

In a large cast-iron skillet or pot, heat oil over medium-high heat; add venison and quickly brown on all sides, stirring frequently. Add the onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until venison and potatoes are tender. Balance seasonings to taste. If seasonings are too hot, serve with sour cream. Enjoy! Serves 6 to 8 ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 servings

Page 1222

SAVORY WILD GOOSE STEW

3

geese [boned & cubed]

1/2

cup

1/2

cup

flour oil

2

(envelopes) onion soup mix

5

carrots [quartered]

4

celery stalks [chopped]

8

small

onions

2

cup

frozen green beans

8

oz

fresh mushrooms [sliced]

1

teaspoon

sweet basil

1

teaspoon

tarragon

2

(cloves) garlic [crushed]

2

bay leaves

6

large

potatoes [peeled & quartered

1

cavendars greek seasoning to

1

taste

1)

Rinse goose meat and pat dry, then coat with a mixture of

flour, and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce heat to 275ø, add the potatoes and bake an additional hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 10 servings

Page 1223

SAVOURY RABBIT

1

text file

Just a few rabbits were introduced many years ago by a notorious (for this reason) English gentleman, and inevitably, eventually, Australia was covered with them. During depression days rabbits were the food of the desperate (and referred to as, "underground mutton"), and gained an undeserved reputation as a low quality meat. Not surprisingly, my old cookbooks have many recipes for rabbit, as pie, curried, stewed, stuffed baked, boiled. To anticipate your request, one of the most interesting is the Savoury Rabbit given below, copied from The Kookaburra Cookery Book. Joint 2 rabbits and lay them till white in salt and water. Line the bottom of a pie dish with a seasoning of sage, onion, breadcrumbs, pepper, salt, and nutmeg. Lay in this some of the rabbit, then a rasher of bacon and sliced hard boiled eggs, and so continue till the dish is full, letting some seasoning make the last layer. Fill up with some good broth or milk. Cover with a plate, and bake 2 hours in a moderate oven. - Miss D. Gurner. from Glen in Adelaide From: Glen Jamieson Cooking Echo Ä Yield: 1 servings

Date: 12 Feb 97 National

Page 1224

SAVOURY SEAL HEARTS

1

large seal heart

1

cup

bread crumbs or cooked rice

1

teaspoon

parsley

1/2

teaspoon

sage

1/2

teaspoon

salt

1/4

teaspoon

pepper

2

tablespoon

1 2

onion flakes, softened in lukewarm; water slices of fat bacon

tablespoon

melted butter

Soak the heart in salted water overnight. Wash the heart well and trim off the fat, large veins and thread-like cords Cut the heart into thick slices. Grease a casserole well with butter. Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly. Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter. Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen. http://www.interlog.com/~rosewood (home of some very weird recipes) Yield: 4 servings

Page 1225

SCALLOPS OF VENISON WITH MUSTARD SAUCE

18

very thin, lean venison

1

steaks

4

tablespoon

1/4

cup

4

flour clarified butter finely chopped shallots

1/4

cup

red wine vinegar

1

cup

heavy cream

1

tablespoon

dijon-style mustard

2

tablespoon

unsalted butter, cut into

1

small

pieces

Season venison to taste with salt and pepper. Lightly dust with flour. Place a skillet over medium-high heat. Add clarified butter (or butter and oil). Cook venison pieces 1 to 2 minutes on each side, just until edges are golden. If using thicker steaks, cook on both side until medium rare. Juices should still be slightly pink. Transfer venison to a platter and keep warm. Pour grease from pan. Add shallots, then vinegar, scraping up any brown bits that may be stuck to the bottom. Cook over medium heat until vinegar is reduced by half. Add heavy cream and cook to thicken slightly. Remove form heat and stir in mustard. Whisk in butter, 1 piece at a time. Spoon sauce over venison. From: [email protected] (Bob Shi Yield: 4 servings

Page 1226

SCOTTISH PIGEON PARCELS W/ WHISKEY AND HONEY

1

british measurements

2

oz

1

tablespoon

4

butter honey pigeons; oven-ready

5

tablespoon

single malt scotch whiskey

2

large

nectarines; peeled & sliced

4

tablespoon

mango juice

4

large

squares of kitchen foil

Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors. Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add the pigeons and fry them gently for approximately 5 minutes, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each. Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant packages for themselves. "Scotch Whiskey Recipes" :

by Jo Guthrie

Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor

Date: 06-15-96

From: [email protected] (Hugs) Yield: 4 servings

Page 1227

SCOTTISH ROAST VENISON WITH PORT WINE SAUCE

6

lb

1

venison haunch or saddle salt and black pepper

2

tablespoon

butter

2

tablespoon

olive oil

4

oz

diced salt pork or bacon

1

marinade

1

750 ml bottle red wine

2

centiliter

1 2

carrots

1

large

1

teaspoon

1

onion black peppercorns sprig rosemary

2 4

garlic bay leaf

crushed juniper berries tablespoon

1

olive oil sauce

1

pan juices

1

tablespoon

flour

1

tablespoon

butter

4

oz

port wine

1

tablespoon

1

rowan or redcurrant jelly gravy from the venison

Hill deer, like hill sheep, are reputed to have much better-tasting meat than their lowland cousins and in Scotland the quality of the hill venison is famous. Large joints may have to be marinated before cooking, but it isn't necessary if the animal is younger. Slice and peel onion and carrots. Cook gently in olive oil, but do not let brown. Put into glass or earthenware dish. Add wine and other ingredients to create a marinade. Soak the venison in marinade for about 2 days. Turn several times a day so all surfaces are coated with marinade. When ready, take out venison and dry with a clean cloth. Combine butter and oil in heavy pan with tight lid. Place over medium heat. When hot add diced pork or bacon. Fry until cubes are crisp, add joint, brown on all sides. Reduce marinade to half by boiling rapidly on stove top. Strain marinade over venison, season to taste. Cook at 325F/165C in oven for 30 min per lb. Sauce Strain off pan juices. Boil rapidly on stove top to reduce by half. Rub flour into butter, add to thicken, stir well. Add port and jelly; mix very well. Serve over venison or separately as desired. http://www.backhaul.netok/scotgame.htm From: Michael Loo Yield: 4 servings

Date: 12 Jun 98

Page 1228

SCOTTISH VENISON AND PORK GALANTINE

3

lb

1/2

lb

3

thick breast venison raw ham or ayrshire bacon hard-boiled eggs

3

cloves garlic

1

sprig thyme and marjoram

1

lb

1

pork sausage-meat or minced pork

6

black peppercorns

1

salt and pepper to taste

4

pint

water

Bone venison, cut away any gristle. Cube ham, mix with sausage-meat, or minced pork, and garlic. Boil venison bones with water, salt and herbs. Spread half sausage-meat over venison. Spread eggs cut in half on top of venison. Spread rest of sausage-meat on top of eggs. Season well. Roll up carefully, put in a large floured cloth, tying ends securely. Place in venison bone stock, cover, simmer gently for 4 hours. Leave to cool in water. When cold remove from stock. Take off cloth, place galantine in dish which just fits it. Cover with foil, put a weight on top, chill over-night. Serve cold, cut into slices. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:04:50 -0000 Yield: 4 servings

SEARED DUCK BREASTS WITH CHERRY SAUCE

30

oz

1

duck meat, boned and skinned

3

tablespoon

chicken stock

2

cup

sweet fresh cherries

10

oz

canned black cherries in light syru; p

6

oz

merlot or similar red wine

2

teaspoon

fresh ground black pepper

3

teaspoon

ground coriander

Heat saute pan to very hot on burner, add the chicken stock, sear breasts 1 min per side. Put in 350F oven to finish cooking to desired doneness. In small sauce pan heat the canned cherries, add wine, pepper, and coriander and reduce [M would add a bit of meat glaze here]. Halve and pit fresh cherries; add to sauce. Let reduce on low heat until very thick. When duck is done, slice into strips and spoon sauce evenly over all breasts. Date: 08-10-95 (11:28) Yield: 6 servings

Page 1229

SEARED VENISON AND WATERCRESS SALAD WITH CITRUS VINAIGRETTE

1

lime

1

ruby

grapefruit

1

blood

orange

1

naval

orange

1

meyer

lemon

1/4

cup

premium extra virgin olive oil

12

ounces

venison leg meat, free of tendon an; d in pieces not more

3

bunches

2

each

than 1 1/2-inches thick

2 4

watercress belgian endive shallots, minced

ounces

gorgonzola cheese

Chastain uses a Denver cut of venison from New Zealand. He says a specialty butcher should be able to order it for you. He uses upland cress (for the watercress) and finishes the salad with driblets of extra, extra special balsamic vinegar. 1. Zest all fruit. With a sharp knife, remove peel and white pith from all the fruits and cut out segments. Combine fruit segments, zest olive oil and salt and pepper to taste. Set aside. 2. Season venison well with salt and pepper. Sear on all sides, in a pan or on the grill. Leave the meat very rare in the middle and set aside. After the meat has rested for at least 10 minutes, slice thinly across the grain. 3. Toss together watercress, endive and shallots with reserved fruit and olive oil. Arrange with venison slices and bits of gorgonzola. Serve immediately. Yield: 4 generously

Page 1230

SEMINOLE HAMBURGER

----INGREDIENTS---2

lb

1/2

cup

1 2

ground beef chopped onion salt and pepper to taste

cup

cooked and mashed pumpkin 3 cups s; elf rising flour

1

enough water to make a soft dough

1

fat or oil for frying ----DIRECTIONS----

Mix the ground beef, onions, salt and pepper together and set aside. Mix pumpkin, flour and just enough water to make a soft dough. Knead the dough for a few minutes. Separate into 3-inch balls. Combine kneading, turning and pulling until the dough is elastic and about 1/4 inch thick and flat Fill each piece of dough with a hamburger patty and seal well on all sides. Fry in deep fat or oil until golden brown on all sides. Serve immediately. NOTE: The pumpkin bread may be fried, without the filling, in 1/4 inch thick pieces about 6 inches round. Fry in hot fat on both sides until golden and crisp. Yield: 1 servings

SEMINOLE HAMBURGERS

2

pounds

ground beef

1/2

cup

chopped onion

2

cups

cooked and mashed pumpkin

2-1/2

to

3 cups self-rising flour

salt and pepper to taste

just enough water to make a soft do; ugh fat or oil for frying Mix the ground beef, onions, salt and pepper together and set aside. Mix pumpkin, flour and just enough water to make a soft dough. Knead the dough for a few minutes. Separate into 3-inch balls. Combine kneading, turning and pulling until the dough is elastic and about 1/4 inch thick and flat. Fill each piece of dough with a hamburger patty and seal well on all sides. Fry in deep fat or oil until golden brown on all sides. Serve immediately. NOTE: The pumpkin bread may be fried, without the filling, in 1/4 inch thick pieces about 6 inches round. Fry in hot fat on both sides until golden and crisp.

Page 1231

SEMINOLE ROAST RABBIT

1 1

skinned and dressed rabbit cup

1 1/2

all-purpose flour stuffing

cup

1

vegetable oil salt and pepper to taste

Preheat oven to 425 degrees F. Pat the rabbit dry and stuff with the corn stuffing. Place a piece of foil into the opening. Truss rabbit with a string, by tying together the hind and front legs. Brush rabbit with oil. Let oil drip off. Mix together flour, salt and pepper and sprinkle the rabbit generously with the flour mixture. Place on rack on its side in a roasting pan. Roast in 425 degrees F. oven for 10 minutes; reduce heat to 350 degrees F. and roast for 1 1/2 hours, turning frequently. Baste rabbit with pan drippings and oil 3-4 times during roasting. Remove from oven and let rest before carving for about 10 minutes. Serves 4 Posted by: Earl Shelsby 6/93 Submitted By BILL CHRISTMAS Yield: 4 servings

SEMINOLE SQUIRREL STEW

----INGREDIENTS---2

squirrels, cleaned

1

cup

all-purpose flour

2

cup

water ----DIRECTIONS----

1 6

salt and pepper to taste tablespoon

lard or bacon drippings

Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge the squirrel pieces in the mixture. In a large skillet, heat the fat and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside. Pour off all fat except about 3 tablespoons. Add water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover and reduce heat. Simmer for about 1 1/2 hours or until the meat is very tender. Serve with corn bread. Serves 4 Yield: 4 servings

Page 1232

SEMINOLE STEW [ALLIGATOR]

5

lb

alligator meat

1/4

cup

olive oil

1 1/4

lb

smoked sausage, diced

1

can

tomato sauce

1/3

cup

margarine

1/3

cup

chicken base

4

cup

spanish onions, chopped

1

cup

bell pepper, chopped

1

cup

celery, diced

1

teaspoon

cayenne pepper

1

teaspoon

sugar

2

tablespoon

garlic, chopped

3

cup

fresh mushrooms, sliced

2

quart

water

1/3

cup

1

green onion bottoms, chopped

1/2

cup

3

cup

1

parsley, chopped rice, cooked mixture of cornstarch and

1

water for thickening,

1

optional

Rub both sides of alligator meat with salt and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Saute sausage in same oil for 5 minutes and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stiring until a thick ball of paste forms. Add margarine, chicken base, onions, bell pepper, celery, cayenne pepper, and sugar. Saute until onions are clear. Return alligator and sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravey. Serve over hot cooked rice. From: [email protected] Yield: 4 servings

Page 1233

SENECA ROAST CORN SOUP ('O' NANH-DAH) BY MIRIAM LEE

12

ears white corn in milky

1

stage

1

lb

salt pork (lean and fat)

1

lb

pinto or kidney beans

Using low heat, take corn and roast on top of range (using griddle if your stove is equipped with one) and keep rotating corn until ears are a golden brown. After the corn is roasted, take ears and put on foil covered cookie sheet until cool enough to handle. Scrape each ear once or twice With a sharp knife. Corn is ready for making soup. While corn is being roasted, fill kettle (5 qt. capacity) approximately 3/4 full with hot water and put on to boil along with salt pork which has been diced in small pieces for more thorough cooking. Beans should be sorted for culls, washed twice and parboiled for approximately 35-45 minutes. After parboiling beans, rinse well in tepid water 2 or 3 times. Corn and beans should then be put in kettle with pork and cooked for about 1 hour. (Note: Beans can also be soaked overnight to cut cooking time when preparing soup). RECIPES FROM THE WOODLAND CULTURE AREA http://www.2020tech.com/thanks/temp.html#prayer From: "Hill8628" Yield: 4 servings

Page 1234

SHAGGY MANE QUICHE

1/2

recipe pie crust (page xx)

5

to 6 bacon slices, cut into

1

inch pieces

1/2

to 1 pound shaggy manes,

1

sliced

4

shallots or green onions,

1

minced

1/2

cup

1

freshly grated provolone cheese

1/8

teaspoon

ground nutmeg

1/4

teaspoon

salt

1

pinch

4 2

cayenne eggs, well beaten

cup

half and half

The shaggy mane is a favorite mushroom among mushroom-lovers. The caps liquefy rapidly, so speed is essential in getting them into the pot. One ardent admirer of this mushroom takes a skillet and butter on collecting trips so that the shaggy manes can be eaten where they are found. Prepare the pie crust. Roll the dough out to a 10-inch crust. Line a 9-inch pie pan with the crust. Crimp the edges. In a saut‚ pan or skillet, fry the bacon until crisp, then remove it from the pan with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat and saut‚ the mushrooms and shallots until the shallots are translucent and most of the mushroom liquid has evaporated. Spread the bacon over the pie crust. Add the grated cheese, then the mushroom and shallots. Mix the nutmeg, salt, and cayenne into the beaten eggs. Add the cream. Slowly pour the custard mixture over the bacon, cheese, and mushrooms. Bake the quiche in a preheated 350§ oven for about 35 minutes or until the custard is set and the top is brown. Kitchen Magic with Mushrooms http://www.mssf.org/cookbook/shaggymane.html From: "Julie" <[email protected]> Yield: 4 servings

Page 1235

SHAZZA'S OVEN BARBECUED VENISON

3

lb

1

boneless venison (deer, elk, moose, antelope)

1

lb

1

cup

2

thick sliced bacon chopped red onions cloves minced garlic

1

cup

ketchup

1/2

cup

red wine vinegar

1/4

cup

worcestershire sauce

1/4

cup

1

dark brown sugar yellow rice (use only

1

long-grain)

1

salt and pepper

Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. Remove bacon, crumble, and set aside. In a bowl or other container, mix all ingredients except venison and rice. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper). Drain venison and brown it in bacon drippings. Pour off dripping and liquid. Add bowlful of ingredients to venison. Stir well. Cover tightly and simmer about 1 hour, or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice. Serves 7 or 8 ordinary people. Comment: Tough meat should be marinated overnight. The early settlers used ordinary milk. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. You may prefer it to other marinades because it doesn't flavor the meat. Or, use your favorite marinade. This recipe can also be used for other game, domestic meat, and fowl. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:05:29 ~0000 Yield: 4 servings

Page 1236

SHAZZA'S ROAST LEG OF VENISON

6 1/2

lb

2

leg of venison onions

3

carrots

1

stalk celery

1/4

cup

peanut oil

3

cup

red wine

1/2

cup

red wine vinegar

1/4

cup

cognac

1

quart

1

water sprig fresh thyme

1/2

bay leaf

2

tablespoon

black peppercorns

2

cup

beef stock

3

tablespoon

butter

1

salt

1

pepper

Have your butcher bone and butterfly the venison and tie into a roast. Slice onions and carrots. Chop celery. Heat the peanut oil in a nonreactive pot over medium heat. Add the onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Add the wine, vinegar, cognac, water, thyme, bay leaf, and peppercorns. Bring to a boil and simmer for 20 minutes. When marinade has cooled to room temperature, pour it over the venison and refrigerate for 1 to 2 days, turning venison occasionally. Remove venison from marinade 2 to 3 hours before cooking. Heat oven to 450F. Transfer the meat to a roasting pan and roast in preheated oven for 10 minutes. Reduce heat to 350F and continue roasting until internal temperature reaches 125F, about 1 1/2 hours. Meanwhile, bring marinade to a boil over medium heat and reduce to 2 cups, about 50 minutes. Strain and combine with beef stock. Simmer slowly, skimming as necessary, and reduce until mixture just begins to thicken, about 15 minutes. Strain. Stir in butter and season to taste with salt and pepper. Remove meat from oven and allow to rest 20 minutes before serving. Reheat sauce and pass separately. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:05:56 ~0000 Yield: 4 servings

Page 1237

SHAZZA'S ROAST LOIN OF VENISON WITH CRANBERRIES

2

thick slices of lemon

2

thick slices of orange

2

slice

peeled fresh ginger

1 1/2

cup

sugar

1

small

bay leaf

2

cup

fresh cranberries

4

lb

1

boneless loin of venison, at room temperature

2

tablespoon

olive oil

1

teaspoon

salt

1 1/4

teaspoon

freshly ground pepper

3/4

teaspoon

1

finely chopped juniper berries

2

cup

dry red wine

2

cup

beef or venison stock

2

tablespoon

1

cold butter, cut into pieces

1

fresh thyme sprigs, for

1

garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter.

Page 1238 Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:06:29 ~0000 Yield: 4 servings

SHAZZA'S SWEET-BRAISED SPICED VENISON

1

boned shoulder joint of

1

venison, weighing 2 lb

1

approx

1

oz

1

tablespoon

1 1

butter olive oil salt

teaspoon

1

black peppercorns, coarsely crushed

1/2

pint

stout

3

tablespoon

malt vinegar

1

teaspoon

1 1/4

brown sugar or 1 tb redcurrant jelly

pint

2

chicken or beef stock onions, chopped

6

allspice berries

4

cloves

4 2

bay leaves tablespoon

double cream

1

knob of beurre manie, if

1

needed

Trim the venison. Heat the butter and oil in a flameproof casserole and brown the joint on both sides. Season with 1/2 ts of salt and the crushed peppercorns. Add the stout, vinegar, sugar or redcurrant jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil, then leave to simmer, covered, for 1-1 1/2 hours or until the meat is tender. Remove the venison from the casserole and keep it hot. Discard the bay leaves. Add the cream to the juices, which should be much reduced. Thicken the sauce lightly with the beurre manie if it seems to thin. Carve the shoulder into slices. Serve the sauce separately. NOTE: Use moose instead of venison, and serve it with blackcurrant jelly instead of redcurrant jelly. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:07:26 ~0000 Yield: 4 servings

Page 1239

SHAZZA'S VENISON CURRY

600

gm

1 1

stewing venison cut into even cubes

tablespoon

4

fennel seeds cloves

1

teaspoon

chilli, ground

1

teaspoon

paprika

1

tablespoon

ground coriander

1

tablespoon

ground cumin, ground

1

teaspoon

1

turmeric, ground onion, peeled and finely

1

chopped

2

garlic cloves, finely

1

chopped

2

large

1

red chilies finely chopped green chilli finely chopped

1

tablespoon

water

2

tablespoon

oil

300

gm

1 4

canned tomatoes, finely chopped

tablespoon

natural yoghurt

1

pilaf rice or boiled rice

1

raita

1

cauliflower and spinach with

1

coconut

1

mango chutney or your choice

1

chutney

1

lime pickle or your choice

1

pickle

1

papadums

Grind the fennel seeds and cloves in a coffee grinder or in a mortar pestle. Stir in the remaining spices until well combined. Masala Paste: Place all the ingredients in a food processor and puree to a smooth paste, or ground them together in a mortar and pestle. To Cook: Place the oil in a large saucepan and place it over a moderate to high heat. When the oil is hot add the dried spices and fry them for a minute until aromatic. Add the masala paste to the pan and stir it so it is combined with the dry spices, fry it for a couple of minutes. Stir the venison into pan so that it coated with the paste, cook it for a few minutes and turn them occasionally so that the venison is brown. Stir in the tomatoes and add around half a cup of water to the curry. Reduce the heat to the lowest temperature and leave it to cook for 1 1/2 -2 hours, stirring regularly so that the ingredients cook evenly and the bottom doesn't burn, add more water if it becomes dry. The meat should be tender and the sauce thick, stir in the yoghurt and cook the curry for a few more minutes. Serve or cool and refrigerate and reheat when ready to serve (the flavours will develop if it is left for a day before reheating. Serve the curry in a bowl in the centre of a table accompanied with Raita, chutney, pickles, rice, papadums and cauliflower and spinach with coconut or another vegetable dish (optional).

Page 1240 From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:07:58 ~0000 Yield: 4 servings

SHAZZA'S VENISON HASH

1 1/2

lb

ground venison

3

onions, diced

1

green pepper, diced

16

oz

can tomatoes

2

teaspoon

salt

1/3

teaspoon

1 1/2

chili powder red pepper, diced

cup

chopped chiles (optional)

Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:08:39 ~0000 Yield: 4 servings

Page 1241

SHAZZA'S VENISON MEDALLIONS WITH LENTILS

1

cup

dried brown lentils

2 1/2

teaspoon

vegetable oil

2

tablespoon

finely chopped shallots

2

tablespoon

finely chopped carrots

2

teaspoon

minced garlic

2

teaspoon

minced peeled fresh ginger

1/4

cup

1

chicken stock or canned broth

1

tablespoon

1

lb

1

low-sodium soy sauce boneless venison loin, cut into 8 medallions, about 1/2

1

inch thick

1

tablespoon

ground coriander

1/4

teaspoon

salt

1/4

teaspoon

1

pepper fresh parsley

Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. heat heavy large non-stick skillet over medium high heat. Brush skillet with 1/2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minute per side for medium-rate and shaking pan to prevent sticking. do not overcook or meat will be dry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Add lentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:06:53 ~0000 Yield: 4 servings

Page 1242

SHEEP'S HEAD BROTH

1

sheep's

head

6

pt.

water

1 1/2

lb.

carrot, turnip, onion or leek, cele; ry mixed

1/4

lb.

barley

1

tsp.

parsley, chopped

6

peppercorns salt and pepper to taste

When I was in AZ, the little Dine'h girls thought they would gross me out by offering me 'weird' sheep parts to eat. I was never sure that what they were giving me was what they said or if they were pulling my leg, but I just ate the meat anyway, and actually it was quite tasty. I've always had a taste for mutton, and perhaps not knowing for sure was a good thing. Anyway, I did not find out how they prepared the meat exactly so I don't know if this is how the Navajo do it or not, but this is the only recipe I've run across so here it is. Min Split the skull lengthwise and remove the brains carefully; place them in cold salted water. Chop off the nose and clean the head well with salt. Remove the tongue; set aside. Tie the head back together and place in a saucepan with the tongue. Cover with hot water; adding 2 teaspoons of salt. Skim the water as it boils; cooking for 1 hour. Wash the brains, then tie in muslin and cook in the broth for 20 minutes. Cut the vegetables in small pieces. Add to the broth. Simmer for 2 hours. Season with more salt and pepper to taste; add the parsley and the meat from the head after it has been cut into small pieces. Notes: The head can be served separately with brain sauce. The sheep's trotters can be added to the above recipe if desired. They should be well washed and cooked with the head. The head and trotters can be served separately coated with white sauce and garnished with pieces of carrot and turnip.

Page 1243

SHERRIED VENISON

1 1/2

lb

1

venison round steak; 1/2 inch cubes

10 1/2

oz

golden mushroom soup

1

pkg

onion soup mix

1 1/2

cup

sherry

Mix. Cover. Bake in 350 degree oven for 1 1/2 hours. From: Kathleen <[email protected]> Yield: 4 servings

SHERRIED VENISON STEW

2

lb

venison steak, cut into strips

1/2

cup

water

1

green bell pepper, diced

1

cup

mushrooms, sliced

4

tablespoon

margarine, divided

1

teaspoon

basil

1

cup

onion, thinly sliced

15

oz

can tomato sauce

1/2

cup

sliced water chestnuts

1

teaspoon

worcestershire sauce

1

cup

1 1/2

chicken stock few drops tabasco sauce

cup

dry sherry

In a large skillet, slowly brown venison in 2 tbsp margarine, stirring constantly. Add water and basil. Cover and simmer 20 minutes. Drain any remaining liquid. Meanwhile, saute green pepper and onions in 2 tbsp margarine until soft. Add to drained venison along with mushrooms, tomato sauce and water chestnuts. Cover and simmer 15 minutes. Stir in Tabasco sauce, Worcestershire sauce, salt, pepper and sherry; simmer 5 minutes. Reduce heat, blend in chicken stock, warm and serve. SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 6 servings

Page 1244

SHOWLETT'S MOOSE STEW

3

lb

1

moose meat, cut into small pieces

1

teaspoon

salt

1/4

teaspoon

pepper

6

cup

water

1/4

lb

margarine

1

small

2 10 1

onion carrots potatoes

small

2

turnip parsnips

Heat fry pan and melt margarine. Brown moose meat in hot butter. Add water, salt, and pepper. Let simmer for one hour Add chopped onion Let simmer for another hour. Cut carrots, potatoes, turnip, and parsnips into about 1" pieces, and add. Cook for another 10 minutes. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. From: Http://Members.Fortunecity.Com/Sh Yield: 4 servings

SIMMERED RABBIT

2

rabbits (cut into serving

1

size pieces)

1

cup

vinegar

1

can

beer (12 oz)

2

large

onions (sliced)

1

tablespoon

mixed pickling spice

1

teaspoon

salt

1/8

teaspoon

pepper

1/4

cup

flour

1/4

cup

oil (canola oil)

1

tablespoon

sugar

Marinate the rabbit pieces in the combined vinegar, beer, onions, pickling spice, salt and pepper in a covered crock. Place in the refrigerator for 1 or 2 days (I prefer 2 days) and turn the meat several times. To Cook: Dry the rabbit pieces with paper towels. Dip the pieces in flour and brown on all sides in oil using a Dutch oven or deep frying pan. Pour off the oil. Strain the marinade, add sugar and pour over the rabbit pieces. Bring to boiling point. Cover and simmer over low heat for 40 minutes or until rabbit is tender. Add 1/2 cup white wine to the gravy and thicken. From: Jr Byers Yield: 4 servings

Date: 02-26-96

Page 1245

SINIBOIN BEAR STEW By: ndian Cookin'', compiled by Herb Walker, 1977 1

lb

bear meat

5

md

dandelion roots, sliced

3

c

maple or birch sap

25

md

arrowhead tubers, sliced

4

c

water

1

handful

fresh mint leaves

2

thumbnails

coltsfoot salt

4

wild

onions

3

wild

leeks, cut up

trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible.

SIOUX BERRY STEW

1 1/2

lb

chuck beef or venison, trimmed

3

tablespoon

oil

1

medium

onion, sliced

3

cup

beef broth

1

cup

blackberries

1

tablespoon

1

honey salt to taste

Brown meat. Saute onions and meat, add berries and stock to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve. Yield: 6 servings

Page 1246

SIOUX CLASSIC MUSHROOM SAUCE

3

tbls.

butter/margarine

3

tbls.

flour

1 1/4

c.

beef bullion

1/4

c.

scallions

1/4

lb.

mushrooms (minced)

1/4

c.

wine pepper to taste

Melt butter in sauce pan over med. heat. Remove from heat and whisk in flour a little at a time until smooth. Return to low heat and, stirring constantly cook until mixture turns golden brown (about 5 min).

Page 1247

SKILLET PINON CORN BREAD By: Flavored Breads. 1/4

cup

butter, melted

2

tablespoons

canola oil or vegetable oil

1/4

cup

warm water

1/2

cup

buttermilk

2

eggs dry ingredients

1-1/4

cups

cornmeal

3/4

cup

all-purpose flour

2

teaspoons

baking powder

1/2

teaspoon

salt

1/2

cup

pinon nuts (pine nuts), toasted

1/2

cup

fresh corn kernels, roasted

15

fresh

sage leaves, chopped

1

small

onion, diced

Serving this corn bread in a skillet or rustic corn bread pan is a comforting, homey touch plus the thick cast iron keeps the bread warm at the table. In pioneer days, corn bread was often made in Dutch ovens (also called bake ovens). The large cast iron cooking vessels were imported from Europe and used for cooking foods over campfires or on the hearth next to the main fireplace. As the name suggests, the Dutch oven originated in Holland in the 1600s, but it was later patented and produced in large quantities by Abraham Darby at Colebrookdale in England, one of the first major centers of the Industrial Revolution. In this recipe, the flavors of the sage and pinons, or pine nuts, give the bread a richness and earthiness that evoke the open range and hillsides of the SouthwestPreheat the oven to 400 degrees F. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside. Combine the dry ingredients and sift into a separate mixing bowl. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Stir in the pine nuts, corn kernels, sage, and onion until incorporated. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes. Remove the hot skillet and pour the batter into it. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center. Remove the skillet from the oven and let cool slightly. Serve out of the skillet. Yield: 12 to 14 servin

Page 1248

SKILLET PINON CORN BREAD

1/4

cup

butter, melted

2

tablespoon

oil

1/4

cup

warm water

1/2

cup

2

buttermilk eggs

1 1/4

cup

cornmeal

3/4

cup

all-purpose flour

2

teaspoon

baking powder

1/2

teaspoon

salt

1/2

cup

pinon nuts, toasted

1/2

cup

15 1

fresh corn kernels, roasted fresh sage leaves, chopped

small

onion, diced

Preheat the oven to 400 degrees F. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside. Combine the dry ingredients and sift into a separate mixing bowl. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Stir in the pine nuts, corn kernels, sage, and onion until incorporated. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes. Remove the hot skillet and pour the batter into it. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center. Remove the skillet from the oven and let cool slightly. Serve out of the skillet. Yield: 12 to 14 servings Recipe from: Flavored Breads Recipes From Mark Miller's Coyote Cafe by Mark Miller and Andrew MacLauchlan From: "Mignonne"
Page 1249

SLOW COOK VENISON STEW

----INGREDIENTS---2

lb

1

venison stew meat, cut in i-inch cubes

1

salt and pepper

3

stalks celery, cut

1 1/2

diagonally in i-inch pieces cup

2

chopped onion cloves garlic, minced

1

directionsl

1

tablespoon

chopped parsley

1/2

cup

water

1/2

cup

1

dry red wine 8-ounce can tomato sauce

1

9-ounce package frozen

1

artichoke hearts (optional)

Salt and pepper venison cubes. Brown lightly in 2 table- spoons butter or oil. Put celery and onion in CROCK-POT. Add browned meat cubes and remaining ingredients. Cover and cook on Low for 7 to 12 hours. (High: 4 to 6 hours, stirring occasionally). Serve over rice or buttered noodles DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings

Page 1250

SLOW SIMMERED BBQ FLAVOURED VENISON STEW

4

lb

venison; cubed

4

tablespoon

butter

1

large

onion; chopped

2

centiliter

garlic; minced

1

large

green pepper; chopped

1

teaspoon

salt

2

small

cans of tomato paste

1/2

cup

brown sugar

1/3

cup

prepared mustard

2

tablespoon

worchestershire sauce

1

teaspoon

tabasco sauce

1/2

teaspoon

black pepper

1/4

teaspoon

red pepper falkes

1

cup

broth

3/4

cup

ketchup

Stew the meat gently until it is ready to fall apart. Set aside and reserve 1 cup broth. In a large pot combine & simmer 15 min: the butter, onion, garlic, green pepper, salt and tomato paste. Meanwhile combine in another pot: brown sugar, prepared mustard, Worchestershire sauce, tabasco sauce, black pepper, red pepper, broth and ketchup. Simmer. Shred the meat & combine it with the spiced broth in the large pot with the tomato paste mixture and heat thoroughly. Jim Weller From: Jim Weller Date: 16 Nov 97 Yield: 12 servings

Page 1251

SMALL BIRD AND BACON STEW WITH WALNUTS OR HAZELNUTS

6

fatty rashers of bacon,

1

chopped roughly

3

cloves garlic

4

pigeons or other small game

1

birds (6 if very small)

225

gm

1 75

gm

1

walnuts ml

1 150

(3 oz) roughly chopped roasted hazelnuts or

1 300

(8 oz) mushrooms, whatever variety, chopped roughly

(10 fl oz, 1 1/4 cups) real ale

ml

(5 fl oz, 3/4 cup) water

3

bay leaves

1

little salt and freshly

1

ground black pepper

6

coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole. Add birds and brown on all sides. Add the mushrooms and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves. Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours-the birds should be falling off the bone. Remove the birds from the juices, cool juices completely and remove any excess fat. The birds can be served whole on or off the bone. If the latter, carve them while they are cold then return to the skimmed juices and reheat gently. Adjust the seasoning to taste and serve either the whole birds of the slices on the pieces of bread, with plenty of the juices and "bits". A good green salad to follow is the best accompaniment. All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" [email protected] Yield: 1 servings

Page 1252

SMALL BIRDS IN A PIE ENGLAND, 1378

1

lb

2

(2 cups) minced pork hard-boiled eggs; chopped

1/2

cup

grated cheese

1

teaspoon

allspice

1

tablespoon

sugar

1/8

teaspoon

saffron

1

teaspoon

salt

1

lb

2

pastry to 3 quail, cut in half (may substi; tute chicken)

2

tablespoon

butter

1/2

cup

stock

"Tartes of Flesh" from _The Forme of Cury_, 1378 : Mix together the pork, eggs, cheese, sugar, and seasonings. Line a 9" pie-dish with half of the pastry. Spread the mixture. : Brown the pieces of fowl in butter and lay them on top. Pour in the stock. Cover with a pastry lid and bake at 375f for 35 to 40 minutes. QUESTION: does "conynges"=rabbit? The original: " Take pork sodden and grind it small, take eggs boiled hard and put thereto with cheese ground, take good powder and whole spice sugar, safron, and salt and do thereto make a coffin as to hold the same and do this therein and poant it with the small birds and conyngs (rabbits?) and hew them in small pieces and bake it as tofore and serve it forth." From _The Forme of Cury_, 1378 Compiled and updated by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992. Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Dec 96 National Cooking Echo Ä Yield: 4 servings

Page 1253

SMOKE ROASTED TOP ROUND OF BISON

3

lb

buffalo; top round cut

24

oz

beer dark variety

1/4

cup

soy sauce, low sodium

2

oz

balsamic vinegar

2

large

garlic cloves; minced

2

tablespoon

worcestershire sauce

1

teaspoon

3

hot sauce chunks

1

soaked overnight

1

hardwood or fruitwood

In a large bowl mix all of the wet and dry ingredients. Place Buffalo in bowl and cover. Place in the refrigerator and marinate for 72 hours. Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12-15 briquettes to the hot coals. The Buffalo will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a non-stick spray and let grid heat over the hot coals. Place the meat above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood. Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it! Cook for approximately 2 1/4 hours or 45 minutes per pound. The cooking temperature should be about 275 degrees. This method of indirect cooking this particular recipe has a purpose. A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree. Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey how good this was. NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood with character to flavor it such as Pecan, Alder or Maple. Rare is the choicest way to serve this beast, if it is well done you might as well toss it in the garbage and start over. Recipe by: The Barbeque Man™ seen on the Prairie Sportsman Show From: [email protected]

Yield: 8 servings

Page 1255

SMOKED COUNTRY VENISON SAUSAGE

20

lb

venison

5

lb

fat pork butts

1

quart

ice water

8

oz

salt

1

oz

ground white pepper

8

oz

onion powder

1

tablespoon

(tablespoon) ground nutmeg

1

oz

cure #1 (nitrate)

Grind all meat through grinder and mix all ingradients well. Stuff into 32-35 mm hog casings make 6" links. Move to preheated smoke house at 120 degrees F for about 1 hour or until sausage is dry. Then apply heavy smoke gradually increasing temperature to 160 degrees. smoke until the internal temperature of the sausage is 152 degrees. Remove from smoker and shower with cool water until internal temp reaches 110 degrees. Place in refrig. for 24 hours before eating. From: "Karl E. Moser (Ke3nf)"
SMOKED DEER HAM

1

deer ham, 8-10 lb

3

tablespoon

red pepper

1/2

cup

salt

1/4

cup

vinegar

4

tablespoon

pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharp knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24-to-48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4-to-5 hours. When done, wrap in foil and keep very warm till serving. From: Vampy_pepe
Page 1256

SMOKED DEER HAM #1

1

deer ham, 8-10 lb

3

tablespoon

red pepper

1/2

cup

salt

1/4

cup

vinegar

4

tablespoon

pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving. Hugg's Note: Electric skillet with hickory nut hulls make excellent smoke generating stuff. Also green maple, bay. Recipe date: 12/12/87 Yield: 1 servings

SMOKED DEER HAM I

1

deer ham, 8-10 lb

3

tablespoon

red pepper

1/2

cup

salt

1/4

cup

vinegar

4

tablespoon

pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving. From: [email protected] (Owl) Yield: 1 servings

Page 1257

SMOKED DUCK AND BLACK BEAN SPRING ROLL

2

cup

black beans

1

tablespoon

chili powder

1

teaspoon

chili powder

2

tablespoon

olive oil

4

oz

diced red onions

4

oz

red peppers

2

cup

smoked duck legs, slow roasted

1

teaspoon

cracked cumin

2

teaspoon

salt

1

teaspoon

pepper

3

oz

white stock

2

tablespoon

chopped cilantro

1

pkg

lumpia spring roll wrappers, 30-35; rolls

1

pan roasted corn relish

Johnathan Marohn, chef and owner of Sienna, South Deerfield, Mass. Makes 30-35. 1. Soak and cook black beans in water with 1 tbsp. of the chili powder, adding salt during the last 1/2 hour of cooking. Let cool and drain beans. 2. Debone duck and shred meat. 3. In a large saute pan, heat oil and saute onions and peppers with cumin and the remaining 1 tsp. chili powder, salt and pepper till translucent. Add the duck meat, beans and stock, cook until mixture is moist but not soupy. 4. Let mixture cool, add cilantro and roll in Lumpia spring roll wrappers. 5. Fry in 375' oil till golden. Yield: 35 servings

SMOKED MOOSE NOSE

1

moose

This recipe comes from Alberta and dates back to 1847 "Remove the nose from the moose's head and place in the coals of a hot fire until the hair is burnt off, including the hair in the nostrils. The nose will be pure white after the hair comes off. Scrape all the hard parts and boil the meat, adding spices, onions, or other vegetables to taste. Cooks quickly. After cooking, it can be hung in the smokehouse for a day or two. For a more tender nose, allow to hang a few days to age before cooking and smoking."

Page 1258

Yield: 4 servings

SMOKED PASILLA SEARED CERVENA DENVER STEAKS

----VENISON STEAKS---2

smoked pasilla chilies,

1

stemmed and seeded

1

teaspoon

1 1

teaspoon

1 1

whole coriander, toasted and ground whole comino, toasted and ground

teaspoon

1

black peppercorns, toasted and ground

2

lb

cervena denver leg cut in

8

oz

pieces

2

tablespoon

olive oil

1

salt

1

fresh mango, peeled and

----SALSA---1

small diced

1

small

jalapeno, bruniose

1/2

small

red onion, bruniose

1

small

red bell pepper, bruniose

1/4

bunch

fresh cilantro, chop fine

1

oz

orange juice, fresh

2

oz

1

lime juice, fresh salt

For the steaks In a large saute pan on medium high heat, toast chilies, whole coriander, whole cumin and black peppercorns until they start to slightly brown and the aromas begin to increase. Then remove from heat and cool. Grind the spices in a spice grinder until coarse. Rub steaks with the olive oil and season with pasilla chile crust and salt. Grill over hickory wood until steaks are medium rare. Let meat rest about three minutes before slicing. Slice and serve. For the salsa: In a small bowl, add mango, jalapeno, onion, red bell pepper, cilantro and orange juice, mix lightly. Finish to taste with lime juice and salt. Yield: 4 servings BROTHERS RATHBUN SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK; SHOW #DJ9487 MM Format by Dave Drum - 21 December 1999 FROM: Uncle Dirty Dave's Archives

Page 1259 From: Dave Drum

Date: 31 Jul 03

Yield: 4 servings

SMOKED SADDLE OF WILD BOAR WITH CURRANT SAUCE

1

saddle of wild boar or pork (6 to; 8-lb.)

1

basic wet brine for game meats (se; e recipe) ----CURRANT SAUCE----

1/2

cup

dried currents

1/2

cup

creme de cassis

1/2

cup

red wine

1/4

cup

black current jam

2

cup

3

veal, beef, or basic game meat sto; ck (see recipe) shallots, chopped

2

teaspoon

fresh lemon juice

1/2

teaspoon

dijon-style mustard

2

tablespoon

1

unsalted butter salt and black pepper to taste

This dish, an adaptation of one created by chef Amy Ferguson-Ota, during a stint at Charley's 517 in Houston, was previously published in Ellen Browns's "Cooking with the New American Chefs". Ferguson-Ota now heads the kitchen at the Hotel Hana-Maui in Hawaii. The curranty flavors of the sauce are the perfect counterpoint to the smoked boar. If boar cannot be found, a saddle of pork or venison can be used. Chestnut Puree (see recipe) and braised leeks are ideal accompaniments. A couple of days in advance of cooking, prepare brine and place boar in it. Prepare grill for smoking. Using indirect-heat method, smoke boar on grill with hickory, pecan, and applewood chips that have been soaked for about 30 minutes in water and drained. Keep cover on grill and smoke until meat is cooked, 1 1/2 to 2 hours. Replenish coals and chips as necessary. To make sauce, in a small saucepan, soak currants in creme de cassis and wine for 45 minutes. Add all remaining ingredients, except butter, salt, and pepper, and reduce over medium heat to a light sauce consistency. Swirl in butter. Season with salt and pepper. Keep warm. Remove boar from grill and let rest a few minutes. Carve boar and serve with sauce. Recommended wine: The intense, curranty flavors in the sauce make the dish an ideal match for a well-balanced, rich Cabernet Sauvignon. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison

Page 1260 Wesley Publishing Co., 1991, ISBN 0-201-57005-X. From: Manny Rothstein

Date: 24 May 98

Yield: 6 servings

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

1

medium

butternut squash*

2

tablespoons

olive oil salt freshly ground black pepper

12

cups

chicken stock

2 1/2

cups

chopped onions

1

cup

wild rice

3/4

pound

smoked sausage, such as kielbasa, c; ut into 1/4-inch

2

cups

fresh corn kernels

1 1/2

cups

half and half

1

tablespoon

chopped fresh parsley leaves

*about 1 1/2 to 2 pounds Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Sauté for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve Yield: 10 servings

Page 1261

SMOKED VENISON BREAKFAST SAUSAGE

2 1/2

lb

water

8

oz

salt

1

oz

1/4

ground white pepper ground ginger

1/4

oz

ground nutmeg

1/4

oz

sage

1

oz

cure #1(nitrate)

20

lb

venison*

5

lb

pork or beef fat.*

Grind meat and fat through fine plate. Add all ingradeints and mix well, then stuff into small casings 22-24mm. Hang sausage for about 2 hours before placing into the smoke house, then place in smoke house at 110 degrees and immedieately apply heavy smoke. Gradually raise the temp to 160 degrees and hold until the internal temp of the sausage reaches 152 degrees. Run cool water over it until the internal temp reaches 110 degrees. Allow to hang until the surface is dry. remove to refrigerator for at least 24 hours before eating. From: "Karl E. Moser (Ke3nf)"
SMOKED VENISON ROAST

----INGREDIENTS---1

5-7 lb venison roast

3

cloves garlic

1

lemon

1

salt and pepper ----DIRECTIONS----

1

lb

1

large

1

bacon onion lime

Make deep cuts across roast. Place one slice of bacon in each cut. Place half a clove of garlic at each end of the cuts. Rub salt and pepper on top of roast. Cover top of roast with slices of onion. Wrap with bacon, secure with toothpicks. Alternate slices of lemon and lime on top of roast. Smoker cooker Ingredients: 3 pieces apple or hickory wood full pan of charcoal water pan, full Burgundy wine Directions: Soak apple or hickory wood for 30 minutes in water. Start charcoal 20 to 30 minutes before starting roasting process. Add wood to charcoal. Place wine in water pan, then fill to top with water. Place roast on wire rack and smoke for 6 to 8 hours. Check after 4 hours; add more water if necessary. Submitted By BILL CHRISTMAS Yield: 1 servings

Page 1262

SMOKED VENISON SAUSAGE

3 1/2

lb

venison, diced

1 1/2

lb

fatback, or jowl fat, diced

1

tablespoon

white pepper, ground

1 1/2

teaspoon

ginger, ground

1 1/2

teaspoon

nutmeg, ground

1/4

teaspoon

curing salt

2

teaspoon

sugar

1/2

teaspoon

sage

4

teaspoon

salt

8

fl oz

cold water

1

sheep casing, rinsed, as needed

1. Spread the meat and fatbacks over a sheet pan. 2. Sprinkle the spices over the top. Incorporate them well. 3. Grind the meat, using, first a coarse, then medium, then a fine die. 4. Mix the meat with a mixer fitted with a paddle attachment for approximately 60 seconds. Add the water while mixing. 5. Poach a test quenelle to check seasoning and consistency. 6. Stuff the meat into the sheep casing. Tie the casing at 4 1/2-inch (12-centimeter) intervals. 7. Cold smoke the sausages to the desired golden color. 8. Cook the sausages, using the desired method. Recipe by: The New Professional Chef (6th Edition) :

The Culinary Institute of America

:

John Wiley & Sons, Inc.

:

ISBN: 0-471-28679-6

From: Bill Swisher Yield: 5 pounds (2.

Date: 01-24-04

Page 1263

SMOKED VENISON SUMMER SAUSAGE

1

oz

ground black pepper.

8

oz

salt

1

oz

cure #1

1/4

oz

ground coriander

1/4

oz

ground ginger

1/4

oz

garlic powder

1/4

oz

ground mustard

20

lb

venison *

5

lb

pork fat and/ or trimmings*

14

oz

1

fermento (optional, gives it slight tangy taste)

Grind meat through a fine plate. The fat should be ground in a larger plate, or cut into small cubes. Place all ground meat and fat with other ingredients and mix well to distribute the spices thoughout the meat and fat. Refrigerate for 2 days. Then regrind. Stuff into 1 1/2-2 3/4 inch beef middles. Hang up and allow to dry at room temp for about 4 hours. Place in smoke house that has been preheated to 120-130 degrees. Apply heavy smoke and remain at this temp for 3-4 hours, or until desired color is obtained. Raise the temp. to 165 degrees and cook until the internal temp of the sausage is 145 degrees. Rinse until the internal temp is 120 degrees. Allow to dry, place in refrig.for at least 24 hours. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)"
Page 1264

SMOKED WILD DUCK

1

duck; 1 per person

1

milk

1

salt

1

pepper

1

butter

1

red wine

1

apples

1

onions

Soak ducks in milk to cover 4-5 hours. Remove from milk; salt and pepper inside and out. Stuff with unpeeled apples and onins. Use a pit that cooks with smoke only. Put ducks on pit and cook slowly with smoke from fire until ducks are tender. Add hickory chips to fire for flavor. Make a sauce of melted butter, red wine, salt & pepper; baste ducks often while cooking. May take 2-4 hours to cook, depending on size of ducks and temperature of fire. From: "Lavanda Lavanda Vera"
SMOKEY FLAVORED BUFFALO JERKY

1 1/2

lb.

buffalo sirlion tip roast

1

tsp.

liquid smoke

1/3

tsp.

garlic powder

1/4

c.

soy sauce

1/2

tsp.

black pepper

1

tsp.

onion powder

1/4

c.

worcesterchire sauce

Semi freeze meat, slice into 1/8' thick strips. Marinate overnight in refrigerator; turning occassionally. Drain well on paper towels, pat dry. Lay on an overn rack, but do not overlap. Place a cookie sheet on lower oven rack to catch drips. Roast at 125 to 140 degrees F. for 8 to 10 hours. Leve oven dooer slightly ajar. Taste for desired doneness.

Page 1265

SMOTHERED CROW

1

cloves of garlic, peeled

1

bacon fat

2

crows, cleaned and dressed

1

flour

1

salt and pepper to taste

1

water, wine or juice

1

milk

Young birds are best, I'm told, for this approach which smacks of campfire cookery. Maybe throw a few potatoes into the fire to cook. Method: In a skillet with a cover, for each pair of birds, fry a clove of garlic in a few tablespoons of bacon fat just until beginning to brown. Remove garlic and discard. Add seasonings to flour. Dredge bird in flour and put into hot skillet, browning on all sides. Add about 1/4 cup water or other liquids for each pair of birds. Cover, reduce heat to low and occasionally add water as needed to keep birds from sticking and to make a stock for gravy. Cook until tender and juices are clear. Remove birds and keep warm. Stir in flour and milk to make a gravy. Serve birds on toast with gravy over. Date: Thu, 29 May 2003 02:11:15 ~0400 Yield: 4 servings

Page 1266

SMOTHERED FRIED VENISON

3

lbs

venison slices

1

cup

flour

1

medium

onion

5

tblsp

crisco shortening

1/2

cup

sherry cooking wine

1

pack

peppercorn gravy mix salt & pepper garlic pepper

In a cast iron cooking pot with a lid melt shortening over medium heat. Season meat with salt, pepper and Garlic pepper and anything else you like to season your meat with. Mix Peppercorn Gravy Mix with flour. Then flour meat and cook until lightly brown (don't overcook). Set aside fried meat on paper towels to absorb excess grease. Saute chopped onion in grease that is left in pan. Now pour off all grease except for about 2 Tablespoons. Turn heat on high and add 5 or 6 Tablespoons of flour. Stir flour in pan with fork vigorously until flour is brown. Now with heat on high stir in 2 cups of water or enough water to make desired gravy consistency, (I like 90 weight gravy). It is now time to turn heat down to low and add cooking wine, salt and pepper to taste. Place all meat back in the pan and place covered in oven on 250 degrees. Take a break and come back in 30 or an hour, Loosen your belt and say the blessing.

SMOTHERED MARSH HENS

8

marsh hens, skinned

2

cup

chicken stock or can of chicken sou; p

6

tablespoon

flour

6

tablespoon

bacon drippings

1

single

salt and pepper to taste

Boil birds in salt water about 20 minutes. Just long enough to take out blood and keep the shape. Place in baking dish. In bacon drippings brown the flour in a skillet, add chicken soup, salt and papper. Cover birds with mixture and cook about 1 hour. Uncover and brown birds for about 10 minutes. Source: http://www.SailorRandR.com Yield: 8 servings

Page 1267

SMOTHERED MUSKRAT & ONIONS

1

muskrat salt water; canadian qt=5 cups salt

1/4

teaspoon

paprika

1/2

cup

flour

3

tablespoon

fat

3

large

onions; sliced

1

cup

sour cream

Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada posted by Anne MacLellan Yield: 4 servings

SMOTHERED MUSKRAT AND ONIONS

1

muskrat salt water; canadian qt=5 cups salt

1/4

teaspoon

paprika

1/2

cup

flour

3

tablespoon

fat

3

large

onions; sliced

1

cup

sour cream

Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada posted by Anne MacLellan Yield: 4 servings

Page 1268

SMOTHERED RABBIT WITH ONIONS

1

or 2 small rabbits, cut into 7 piec; es [each]

1

seasoned flour, for dredging

3

tablespoon

bacon drippings

1

large

onion, sliced

1

cup

sour cream

1/4

teaspoon

ea thyme, pepper and salt

Skin, clean and cut into pieces the rabbit[s]. Dredge with seasoned flour. Melt the bacon drippings in a skillet or oven proof casserole and saute the rabbit until brown. Cover with the onion slices, sprinkle on the seasonings, and cover with sour cream. Cover and simmer very gently or slow bake in a 300 deg oven for an hour. From: Jim Weller Date: 04-12-95 From: Helen Peagram

Date:

01 Feb 98 Yield: 7 servings

SNAKEROOT

1

snakeroot

Name given various plants that were supposed to cure snake bites; black snakeroot or cohosh (Cimicifuga racemosa), Seneca snakeroot (Polygala senega), and Virginia snakeroot or birthwort (Aristolochia serpentaria) are common in the U.S.; Canada snakeroot (Asarum canadense) is the wild ginger. 1997 TLC Properties Inc., a subsidiary of The Learning Company, Inc. All rights reserved. Yield: 1 text file

Page 1269

SNIPPETS OF VENISON

3/4

lb

best venison trimmings

2

fl oz

cider

4

fl oz

good stock

6

oz

cap mushrooms

1

bunch

chives

1

garlic

1

juniper

1 4

unsalted butter fl oz

soured cream or greek yogurt

Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias Yield: 3 servings

Page 1270

SOUTHERN FRIED RABBIT WITH GRAVY

1/3

cup

all-purpose flour

1/2

teaspoon

salt

1/8

teaspoon

black pepper

1/8

teaspoon

1

cayenne pepper rabbit, cut up

1

vegetable oil

3

tablespoon

1 1/2

cup

all-purpose flour milk or chicken broth

1

salt and pepper

1

brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add rabbit pieces; shake to coat. In large skillet, heat 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat. SOURCE: The Browning Hunting & Fishing Library U/L to NCE by Burt Ford 12/96. From: Burton Ford Cooking Echo Ä Yield: 2 servings

Date: 24 Dec 96 National

Page 1271

SOUTHERN FRIED SQUIRREL OR RABBIT WITH GRAVY

1/3

cup

all-purpose flour

1/2

teaspoon

salt

1/8

teaspoon

black pepper

1/8

teaspoon

2

cayenne pepper squirrels or 1 wild rabbit,

1

cut up

1

vegetable oil

3

tablespoon

1 1/2

cup

all-purpose flour milk or chicken broth

1

salt and pepper

1

brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35-45 minutes for squirrel, 20-25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat. SOURCE: The Browning Hunting & Fishing Library Yield: 2 servings

SOUTHWEST STEAK By: Mission Tortillas 12

flour

tortillas

1 1/2

lb.

boneless sirloin, cut into bite siz; ed pieces

1/2

c.

corn oil

3

tsp.

minced garlic

4

T.

red wine vinegar

1

lb.

ripe tomatoes cut into 1/4 ' cubes

1/2

c.

onion, finely chopped

1/4

c.

red chiles, finely chopped

1/4

c.

cilantro, finely chopped

Blend oil, 2 tsp. garlic and 3 T. vinegar in a shallow dish. Add steaks, turning to coat the pieces well; set aside. Mix tomatoes with onion, chiles, remaining garlic, cilantro and 1 T. vinegar to make a fresh salsa and set aside. Cook steak on a hot grill or broil to the desired degree of doneness. Serve with warm tortillas and the fresh salsa. Yield: serves 4.

Page 1272

SOUTHWESTERN ALFREDO

1

lb.

shrimp, cooked, peeled and deveined

1

tablespoon

olive oil

2

tablespoons

sun-dried tomatoes, chopped or 1/2; regular tomato

2

tablespoons

basil

1

tablespoon

bacos imitation bacon bits

1

cup

mushrooms

1

cup

tomato sauce

1/2

cup

fat-free half & half

2

tablespoons

parmesan cheese

2

cloves

garlic

Saute chicken in olive oil. Turn and add garlic, sun-dried tomatoes, and mushrooms. When mushrooms begin to darken, add basil, bacon bits, tomato sauce and cheese. Heat on low for 15 minutes. Add half & half and pour over Fettucini. Serve with focaccia bread or garlic bread and extra cheese if you like.

Page 1273

SOUTHWESTERN CHICKEN SOUP By: The Complete Diabetes Prevention Plan tortilla strips: 4

thin

corn tortillas

1/8

teaspoon

1

tablespoon

extra virgin olive oil

1

medium

yellow onion, chopped

1

teaspoon

dried oregano

1

teaspoon

ground cumin

3

cups

water

14 1/2

-ounce

can mexican-style stewed tomatoes,; pureed in a blender until

1/2

cup

diced carrot

2

teaspoons

chicken bouillon granules

1-1/4

cups

frozen whole kernel corn

1

cup

diced zucchini squash

1-1/2

cups

shredded roasted skinless chicken

olive oil cooking spray salt rest of ingredients:

Preheat the oven to 350 degrees F. To make the tortilla strips, stack the tortillas on top of each other and cut them in half. Then cut each stack of halves into 1/2-inch wide strips. Coat a large nonstick baking sheet with the nonstick cooking spray and arrange the strips in a single layer on the sheet. Spray the tops of the strips lightly with the cooking spray and sprinkle with the salt. Bake for 10 to 12 minutes, until lightly browned and crisp. Set aside. Place the olive oil in a 3-quart pot and place over medium heat. Add the onion, oregano, and cumin. Cover and cook for several minutes, until the onion starts to soften. Add the water, blended tomatoes, carrot, and bouillon granules and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender. Add the corn and zucchini and simmer for 5 minutes more, until the zucchini are crisp-tender. Add the chicken and simmer for another minute or 2 to heat through. Serve hot, topping each serving with some of the tortilla strips. Yield: 7 servings

Page 1274

SOUTHWESTERN SKILLET BAKE By: www.bettycrocker.com 1

pound

lean (at least 80%) ground beef

1

jar (16 ounces)

old el paso® thick 'n chunky salsa

1

can (11 ounces)

green giant® whole kernel corn, dra; ined

1 1/2

cups

shredded cheddar cheese (6 ounces)

1

cup

3

original bisquick® mix eggs

Sensational Southwest flavors and one pan make tonight's dinner easy on the cook! 1. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot. 2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese. 3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean. Tips from the Kitchen Substitution Use Green Giant® Mexicorn® whole kernel corn with red and green peppers instead of plain corn to add even more of a Southwest twist to this skillet bake. from

Page 1275

SOUTHWESTERN STRATA WITH SAUSAGE

3/4

pound

bulk pork or turkey sausage, mild i; talian sausage, or choriz

1/2

pound

stale bread**, cut in 3/4-inch slic; es

1

garlic

clove, cut in half

1

cup

6

grated pepper-jack cheese eggs, slightly beaten

2

cups

milk

1/2

teaspoon

powdered mustard

3/4

teaspoon

kosher salt

1

cup

freshly ground pepper fresh tomato salsa for garnish

*casings removed **rosemary country bread or French Heat a large, heavy skillet over medium-high heat and add the sausage. Saute, breaking it up into bite-size chunks with a wooden spoon, until cooked through and lightly browned, 5 to 7 minutes. With a slotted spoon, transfer the sausage pieces to paper towels to drain and cool. Oil a 12 x 10-inch baking dish or gratin dish. Rub the bread slices with the cut clove of garlic and spread in a single layer over the bottom of the baking dish. Sprinkle half the cheese over the bread, top with the sausage, and finish with the remaining cheese. Cover and refrigerate until ready to bake. Preheat the oven to 350 degrees F. Beat together the eggs, milk, mustard, salt, and pepper. Pour over the bread mixture. Bake 45 minutes to an hour, until the top is browned and the mixture is slightly puffed. Serve with salsa on the side.

Page 1276

SPANISH RABBIT STEW

4 1

slc bacon, diced large

1

rabbit, cut into 6-8 pieces salt and fresh pepper

2

cup

chopped onion

4

tablespoon

slivered garlic

1/2

cup

1

blanched almonds, toasted and ground

1

teaspoon

ground cinnamon

1/2

teaspoon

red pepper flakes

1

teaspoon

coarse salt

1

cup

dry white wine

3

cup

2 1/4

chicken stock bay leaves

cup

1

dry sherry butter to thicken sauce

1

toasted sliced almonds for

1

garnish

Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels. Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half. Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour. Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds. Yield: 4 servings SOURCE: Too HOT Tamales Cooking Show Copyright 1996, TV FOOD NETWORK c.1996, M.S. Milliken & S. Feniger, all rights reserved SHOW #TH6357 From: Dave Drum Yield: 4 servings

Date: 15 Feb 98

Page 1277

SPECIAL STEAKS (VENISON OR BEEF)

6

boneless venison chops --

1

all fat cut off

1

cup

1

can

1 1

white wine cream of mushroom soup, condensed

small

1

onion -- sliced thinly spoon of vegetable oil

Brown the venison chops in the oil on the stove. This is just to give them color, not to cook them so don't cook too long. Put the venison in a casserole along with the onion slices. Pour the white wine on top. It should just barely cover the meat, so add more if you need. Bake for one hour at 175C (350F). After one hour, mix in the can of cream of mushroom soup. Do not add any water. The soup will probably not mix well, don't worry about it as it will "melt" while cooking. Bake another hour at 175C (350F). Very good with wild rice. Recipe By

: Linda Persall

Yield: 1 servings

SPEZZATINO DI CINGHIALE IN UMIDO (WILD BOAR STEW)

1

loin of wild boar

1

water

1

salt

1

wine

1

onion

1

celery

1

parsley

1

butter

1

tomatoes

Take a loin of wild boar and break it. Soak them for some hours in water, salt, wine, onion, celery and parsley. Change the herbs, but only once, and put the pieces in a pot without washing them and let them dry. brown in another pot the pieces of meat with butter and herbs. Add tomatoes and cook the meat over low fire and uncovered pot. The sauce can be minced in order to season the famous pappardelle. If you like the recipe try http://www.terraditoscana.com/uk10f.htm for 150 more ones Carlo Santoni http://www.terraditoscana.com From: "Carlo Santoni" <[email protected]> Yield: 4 servings

Page 1278

SPICE BUSH MARINATED BEAR STEAK

4

bear steaks, 1 1/2 inches

1

thick

2

wild onions, sliced

1

cup

indian vinegar (see below)

1

cup

water

1/2

cup

maple syrup

2

tablespoon

1

spice bush powder (see below)

1

tablespoon

1

tablespoon

1

salt bear fat, rendered salt and pepper

First get your bear. Preferably just before hibernation as they will be fat then. Trim off all fat it is not like beef it is easy not marbled. Marinating the meat makes it taste better and makes it tender and juicy. In a large bowl mix the onions, Indian vinegar, water, maple syrup spice bush powder and salt. Let stand a few hours, then put in the bear steaks. Put in a cool place for 24 hours. turning the steaks every once in a while. Remove the steaks from the marinade, let them drain and pat dry. Heat a frying pan , rub pan with the rendered bear fat. Place the steaks in the pan and sear on both sides. Lower the heat and finish cooking, adding more fat to prevent sticking. Remove steaks from the frying pan, add a little flour and water to thicken the gravy, Pour gravy over the steaks. Serve with potatoes, and of course Fry Bread. Note: Indian Vinegar is made from the sap of the sugar maple or birch tree. the buds and twigs and sap were allowed to ferment in the sun, then strained through a cloth. (I used Apple Cider Vinegar at the time but if you want to be creative you can try to make this.) Bush spice grows along stream banks and in damp woods. The bush grows as tall as 10 feet and the leaves turn a bright gold color in the fall. The flowers are yellow and the leaves and twigs smell good. The bright red berries are dried in the sun and then pounded to a powder and used instead of what we know as allspice. The bush is also known as the Benjamin bush, wild allspice bush and the fever bush. Unless you are really good on wild plants I would just use conventional allspice. That is what I used. Now get out there and get a bear.... From: [email protected] From: [email protected] Yield: 4 servings

Page 1279

SPICED BEAR ROAST

4

lb

1

boneless bear rump roast, well trimmed

12

whole cloves

1 1/2

cup

thinly sliced carrot

1 1/2

cup

thinly sliced celery

1

cup

chopped onion

1

cup

dry red wine

3/4

cup

water

1/4

cup

margarine or butter, melted

2

tablespoon

cayenne

1

teaspoon

ground allspice

1/2

teaspoon

pepper

1/2

teaspoon

salt

2

slice

1

bacon, cut in half crosswise

Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 clove in each slit. In medium mixing bowl, combine remaining ingredients, except bacon. Pour mixture over roast. Arrange bacon slices across roast. Insert meat thermometer in roast. Cover tightly. Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F. Remove cover. Bake for 15 minutes longer. Let roast stand for 10 minutes. Carve roast across grain into thin slices. From: "Brenda Brown Starling"
Page 1280

SPICED RABBIT

2

rabbits

1

cup

water

1

cup

cider vinegar

1

large

onion, sliced salt and coarse-groun; d pepper to taste

1

teaspoon

whole cloves

5

or 6 bay leaves

1

stick (8 tbsp.) butter or margarine

1

cup

sour cream

Cut rabbits into serving pieces, and place in large glass dish. Cover with water and vinegar. Add onion, salt, pepper, cloves, and bay leaves. Soak overnight. Next day remove meat and dry, reserving marinade. Brown in butter, turning often. Gradually add 1/2 cup marinade. Simmer until meat is tender, about 1 hour. Just before serving, stir in sour cream, and heat over very low flame 15 minutes. Do not allow sauce to boil. Serves 4 From: The Pedernales Country Cookbook Shared By: Pat Stockett From: Pat Stockett From: Jr Byers Yield: 1 servings

Date: 03-27-94 Date: 02-26-96

Page 1281

SPICED ROASTED ARCTIC CHAR BAKE WITH A YELLOW TOMATO JAM

1/2

kg

arctic char -- filleted

90

gm

butter -- melted

30

gm

mixed herbs, rosemary and

1

thyme -- finely chopped

1

only lemon -- zested

4

gm

2

medium

1

cayenne pepper tomatoes -- yellow clove garlic -- pureed

2

shallots -- finely chopped

15

ml

balsamic vinegar

15

ml

olive oil

250

ml

beet broth

125

ml

couscous

65

gm

puff pastry -- chards

Arctic Char 1/ Take the char fillet and coat in melted butter. 2/ In a bowl, mix herbs and spices together. Coat arctic char fillet in spices until completely covered. 3/ Place on a lined baking sheet and roast in a preheated oven of 400*f. roast for 12 - 15 minutes. Yellow Tomato Jam 4/ In a 2 ltr sauce pan, pour 30 ml of olive oil, add garlic, shallots and sweat for 1 minute. 5/ Add finely diced yellow tomatoes and balsamic vinegar and bring to a simmer. 6/ Cook for 3 - 5 minutes and remove from heat. Couscous 7/ Heat beet broth in a sauce pan, whisk in couscous and bring to a simmer. 8/ Remove from heat and cover let stand for 4 minutes and serve. Puff Pastry Chard 9/ Roll out the puff pastry and cut into a long triangle shape. 10/ Brush with oil and bake in a 400*f oven for 8 - 10 minute or until golden brown. NOTES : For final presentation, simply place a serving of the couscous in the center of the plate, place char on top and garnish with the yellow tomato jam and the chard of puff pastry. From: Cooking with the Wolfman is a registered trademark of David Wolfman. Copyright c 1999 - 2001 David Wolfman. All rights reserved. From: Cooking With The Wolfman

Yield: 4 servings

Page 1283

SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY By: Orchid Restaurant at Mana Lani, Hawaii chutney: 1

shallot, minced

1

tb

butter

1

c

spiced rum

3/4

c

dried cranberries

1 1/2

tb

tamarind

1/4

ts

cayenne pepper

1/2

ts

allspice

1/4

ts

ground cloves

1/4

ts

cardamom

2

tb

kosher salt

1 1/4

c

sugar

1

ts

lemon zest

1

ts

lime zest

1

ts

orange zest

1

c

sherry vinegar

3/4

c

poha or gooseberries

1

tb

minced garlic

1

tb

finely chopped fresh thyme

1

tb

finely chopped rosemary

1

tb

cracked black pepper

1

tb

ground coriander

1

tb

sea salt

1

venison

rack, 8 bones, trimmed and frenched

venison rub:

oil sauce: 2

oz

dried cranberries, soaked in

1

oz

brandy

4

oz

venison stock

4

oz

veal stock

1

tb

butter

6

oz

maitake mushrooms, sliced and saute; ed

20

pieces

fiddlehead ferns, blanched and saut; eed

1

sm

onion, finely diced

2

tb

butter, plus more for

2

c

chicken stock, hot

1

tb

finely chopped thyme leaves

1/2

c

polenta

2

oz

parmesan

1/2

c

corn kernels, blanched

1

egg

salt and pepper

polenta:

sauteing

salt and pepper white, whipped to medium peaks Preheat oven to 350 degrees F. To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half.

Page 1284 Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside. For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting. To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve. For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through. To serve venison, place on large platter and serve with sauce and polenta topped with the chutney. Yield: 4 servings

Page 1285

SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY

1

chutney

1

shallot, minced

1

tablespoon

butter

1

cup

spiced rum

3/4

cup

dried cranberries

1 1/2

tablespoon

tamarind

1/4

teaspoon

cayenne pepper

1/2

teaspoon

allspice

1/4

teaspoon

ground cloves

1/4

teaspoon

cardamom

2

tablespoon

kosher salt

1 1/4

cup

sugar

1

teaspoon

lemon zest

1

teaspoon

lime zest

1

teaspoon

orange zest

1

cup

sherry vinegar

3/4

cup

1

poha or gooseberries venison rub:

1

tablespoon

minced garlic

1

tablespoon

finely chopped fresh thyme

1

tablespoon

finely chopped rosemary

1

tablespoon

cracked black pepper

1

tablespoon

ground coriander

1

tablespoon

1

sea salt venison rack, 8 bones,

1

trimmed and frenched

1

oil

1

sauce:

2

oz

dried cranberries, soaked in

1

oz

brandy

4

oz

venison stock

4

oz

veal stock

1

tablespoon

1 6

butter salt and pepper

oz

1

maitake mushrooms, sliced and saut‚ed

20

pieces fiddlehead ferns,

1

blanched and saut‚ed

1

polenta:

1

small

2

tablespoon

1

onion, finely diced butter, plus more for saut‚ing

2

cup

chicken stock, hot

1

tablespoon

finely chopped thyme leaves

1/2

cup

polenta

2

oz

parmesan

1/2

cup

corn kernels, blanched

1

salt and pepper

1

egg white, whipped to medium

1

peaks

Preheat oven to 350 degrees F. To make the chutney, place shallots and

Page 1286 butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside. For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting. To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve. For the polenta, saut‚ the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saut‚ in butter until golden brown and warmed through. To serve venison, place on large platter and serve with sauce and polenta topped with the chutney. Recipe courtesy James Babian, Orchid Restaurant at Mana Lani, Hawaii From: "Mignonne"
Page 1287

SPICED VENISON CASSEROLE WITH APRICOTS AND RAISINS

150

ml

red wine mixed with 150ml apple jui; ce

30

gm

raisins

30

gm

dried apricots

1

teaspoon

ground ginger

1

teaspoon

ground cinnamon

4

cloves

4

juniper berries

450

gm

venison; cubed

15

gm

butter

1

tablespoon

vegetable oil

1

tablespoon

plain flour; seasoned with salt

1

; and pepper

1

red onion; peeled and sliced

Mix together the wine, apple juice, raisins, apricots and spices. Pour over the venison and leave in the fridge to marinate overnight. Remove the meat from the marinade and dry with kitchen paper. Coat with seasoned flour. Heat the butter and oil together in a saucepan and fry the onions until golden. Remove the onion from the pan and fry the meat over a high heat until well-coloured on all sides - it's important to colour it well as it improves the flavour. Add the marinade and onions to the pan, bring to the boil and simmer gently, covered, for 2 hours until the meat is tender. Serve on a chunk of bread sprinkled with some parsley. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l. Yield: 2 servings

Page 1288

SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT

4

lb

1

boneless loin of venison, cut into eight steaks

2

tablespoon

black peppercorns

2

tablespoon

szechwan peppercorns

2

tablespoon

dried allspice berries

1/2

cup

1 3

tablespoon

1/2

cup

1 1/3

vegetable oil minced white part of scallion plus

cup

1 1

plus 3 tablespoons unsalted butter, softened

thinly sliced scallion green

cup

dry red wine

1

red cabbage confit as an

1

accompaniment

Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight. In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat saute the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture from one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak. Gourmet: October 1990 From: Jim Weller Date: 17 Oct 99 Yield: 8 servings

Page 1289

SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WIN

4

lb

1

boneless loin of venison, cut into eight steaks

2

tablespoon

black peppercorns

2

tablespoon

szechwan peppercorns

2

tablespoon

dried allspice berries

1/2

cup

1 3

tablespoon

1/2

cup

1 1/3

vegetable oil minced white part of scallion plus

cup

1 1

plus 3 tablespoons unsalted butter, softened

thinly sliced scallion green

cup

dry red wine

1

red cabbage confit as an

1

accompaniment

Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both si des of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat saute the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak. Serves 8 Gourmet: October 1990 Yield: 4 servings

Page 1290

SPICE-RUBBED AMERICAN BISON TENDERLOIN

1

whole chipotle pepper in

1

adobo, seeded or

1

teaspoon

1

teaspoon

1

ground dried chipotles black peppercorns, freshly ground

1/2

teaspoon

allspice, ground

2

teaspoon

red chile powder

2

teaspoon

cumin seed, toasted, ground

2

teaspoon

coriander seeds, toasted and ground

1/4

cup

paprika

1

tablespoon

sugar

1

tablespoon

4

salt (8-ounce) bison tenderloin fillets

Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving. Recipe courtesy Loretta Barrett Oden, owner of the Corn Dance Cafe at the Hotel Santa Fe in New Mexico, the first American restaurant showcasing foods indigenous to the Americas. From: "Mignonne" Native Cooking List From: Jim Weller Yield: 4 servings

Date: 09-28-03

Page 1291

SPICY BEEF RIBBONS

1

lb

rump roast, trimmed

1

marinade:

1

cup

1

tablespoon

1

cilantro -- finely chopped fresh ginger root -- peeled & minced

4

cloves garlic -- minced

4

tablespoon

sesame oil

2

tablespoon

chili sauce -- hot

2

tablespoon

soy sauce

1

tablespoon

1 1

rice vinegar whole lime -- juiced

pinch

8

sugar -- optional skewers

Cut beef into long strips, about 1/8 inch thick. Mix remaining ingredients. Add beef strips to bowl and marinate in refrigerator for at least 1 hour. Weave 1 or more strips of beef on each skewer. Grill or broil, turning occasionally (2 to 3 minutes each side) or until desired doneness. Recipe By

: Cliff Sittman, Leavenworth, WA (from Friendly

Exchange) Yield: 8 servings

Page 1292

SPICY DUCK CASSEROLE

1

x

no ingredients

14 1/2 lb ducking (fresh or frozen) 2 md red onions -- cut in half 2 md yellow onions -- cut in :

half

1/4 c soy sauce 2 TB dry sherry 1 TB ginger root -- grated 1 ts sugar 2 whole star anise (or tsp :

aniseed)

20 oz Brussel sprouts 1. Remove giblets and neck from duckling; refrigerate to use in soup another day. Cut duckling into quarters; trim excess skin and fat. Rinse duckling with running cold water; pat dry with paper towels. 2. In 8-quart Dutch oven over high heat, brown duckling pieces; remove pieces to large bowl as they brown. Discard all but 1 tablespoon fat from Dutch oven. 3. In fat in Dutch oven, cook onion halves until golden brown. Remove onions to bowl with duckling. 4. Into same Dutch oven, stir soy sauce, sherry, gingerroot, sugar, star anise, and 3/4 cup water. Over high heat, heat to boiling, stirring to loosen any brown bits from bottom of Dutch oven. 5. Return duckling pieces and onions to Dutch oven. Cover Dutch oven and bake in 350 degrees F. oven 1 1/4 hours. Meanwhile, trim ends from Brussels sprouts. Cut Brussels sprouts in half if they are large. Stir Brussels sprouts into liquid in Dutch oven. Cover Dutch oven and bake 45 minutes longer or until duckling and vegetables are tender, basting duckling and vegetables with liquid in Dutch oven several times during baking. 6. To serve, skim fat from liquid in Dutch oven. Recipe By

: Good Housekeeping

Yield: 4 servings

Page 1293

SPICY KANGAROO AND LENTILS

4

pieces kangaroo fillet (app

150

gm

1

tablespoon

1 1/2

cup

lentils soaked overnight in cold water

small

1 1

extra virgin olive oil for the lentils

1 1

each)

carrot, chopped into small dice

small

3

onion, chopped finely cloves garlic

1

teaspoon

powdered ginger

1

tablespoon

ground cumin

1/2

teaspoon

cardamom seeds

2

cup

chicken stock

1

cup

1

mixture of chopped basil, mint and coriander

Chef Gary Jones pulled off a coup for Western Australia in 1994 when his Perth Restaurant, San Lorenzo was voted Australia's Best Restaurant in the prestigious Remy Gourmet Awards. Though he uses kangaroo fillets for this dish, you could substitute fillet steak. Simmer onion, carrot and garlic in olive oil. After 3 minutes add spices and cook for further two minutes. Add lentils and chicken stock and simmer for 1 hour or until mixture has reduced to a thickish consistency. Stir in herbs. 10 minutes before serving, brush fillets with olive oil and sear in very hot pan for two to three minutes keeping the meat rare to medium rare. Remove fillets and allow to stand in warm place for a few minutes to allow meat to Œrest'. Serve fillet with the spicy lentil sauce. From: Karen Stephens date: Tue, 15 Jun 1999 06:00:00 +1000 Yield: 4 servings

Page 1294

SPICY SONORAN MESQUITE MEATLOAF

1

lb.

ground beef

1

tbsp

worsterchire

3/4

cup

2

whole wheat bread crumbs eggs

1/2

cup

mesquite meal

1/4

cup

tomato sauce

1/2

cup

diced onion

1/2

cup

bell peppers

1/2

tsp

garlic, minced

1

tbsp

sweet basil

2

each

chiltepin peppers,crushed (optional; )

Preheat oven to 3500F. * In a large bowl place meat, bread crumbs, eggs & mesquite meal and mix together. * Add remaining ingredients and mix together. * On a piece of plastic wrap form meat mixture into a log shape about 3' in diameter and 8 to 10 inches long. Wrap meat tightly in the plastic wrap. * Tear off a piece of aluminum foil and wrap the meat again tightly and place into oven on a casserole dish or baking pan. * Cook for 45 minutes or until pressure on meatloaf feels firm. * To remove from foil and plastic wrap carefully open one end of aluminum and drain of juices. Slide meatloaf out of foil wrap. Cut plastic wrap open on one end and slid meatloaf out onto your casserole or baking pan. * Pour over top of meatloaf tomato sauce or ketchup and return to the oven for 10 more minutes then serve.

Page 1295

SPOON BREAD WITH CHORIZO

3

tbs.

unsalted butter, plus more for dish

1

medium

onion, cut into 1/2' dice

5

oz.

chorizo (a peppery pork sausage), c; ut into 1/2' dice

2

cups

water

1

cup

white cornmeal

1-1/2

cups

corn kernels, cut from 2 large ears; corn, or frozen

1-1/2

tsp.

5 1-1/2

coarse salt eggs

cups

heavy cream

Heat 2 tablespoons butter in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until softened, about 4 minutes. Add chorizo, and saute until onion is soft and chorizo is lightly browned, about 4 minutes more. Drain excess fat, and transfer mixture to a medium bowl. Set aside to cool. Heat oven to 350. Bring 2 cups of water to a boil in a small saucepan. Slowly pour in cornmeal, stirring constantly. Reduce heat to medium-low, and cook until thickened, about 2 minutes. Add to sausage mixture. Stir in corn kernels, salt and the remaining 1 tablespoon butter, and combine well. In separate bowl, whisk together eggs and cream. Stir into the sausage mixture until well incorporated. Pour into a buttered 2-quart souffle dish or deep pie dish. Bake until set and top is golden brown, about 1 hour. Serve hot or at room temperature. To reheat, cover with foil, and place in oven at 350 until heated through, 15 to 20 minutes.

Page 1296

SQUAB ON THE SPIT

4

whole pigeons, cleaned --

1

gutted

1

livers set aside

12

sage leaves

1

cup

pitted prunes

1

cup

chicken stock

1/2

cup

vin santo

1

tablespoon

tomato paste or conserve

Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 11/2 hours). Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes. Yield: 4 servings Recipe By

: Molto Mario

From: Sue Recipes (Mailing List) Ä Yield: 1 servings

Date: 28 Feb 97 Mastercook

Page 1297

SQUASH AND NOPALITOS

1lb. of cleaned and 'dethorned' pad; s cut into cubes or strip 4

cups

cubed yellow squash or zucchini squ; ash

1

med.

onion chopped (1015 texas grano swe; et onion-yum!)

3

tbs.

olive oil or bacon drippings

1

tsp.

salt

1/2

tsp.

1 4

cumin jalapeno, seeded and chopped (optio; nal)

slices

bacon,fried crisp, drained and chop; ped

I like them steamed and seasoned. I ate them in Mexico when I stayed at a dormitory for women and girls. They were cut up and prepared somewhat like yellow squash. Cook bacon in iron skillet until crisp but not burned up. :-) Remove bacon and drain and chop. To bacon drippings or olive oil if you prefer add chopped onion and jalepeno and cook until the onion is tender and transparent. Add squash and nopalitos and cook, stirring frequently until tender. Add a little stock or water if needed. Add salt and cumin and any other seasonings of your choice. (Chili powder etc...) Top with crumbled bacon and serve. You can also top it with crumbled corn tortillas and shredded Monterrey Jack cheese and place under the broiler until the cheese is bubbly. I have also occasionaly added yellow hominy to this. As you can see I am one of those cooks who adds a little of this and a lot of that until I get the flavor I am looking for. Boy I am getting hungry. When is supper as we say here in the southern part of the country?

Page 1298

SQUIRREL AND MUSHROOM CASSEROLE

2

squirrels, cleaned and cut

1

into serving pieces

2

teaspoon

1

salt water

3

tablespoon

1/2

tablespoon

1

flour mint, finely chopped

1

teaspoon

salt

1/4

teaspoon

pepper

1

cup

mushrooms

Place the squirrel meat into a large soup kettle. Cover with water and add two teaspoons salt. Bring to a boil over high heat, lower heat and simmer for 1 1/2 hours. Remove and discard the scum as it rises to the surface. Take the squirrels out of the kettle and cool to room temperature. Using a sharp knife, cut the meat from the bones and cube it. strain the broth and pour into a three-quart saucepan. Add the flour, mint, salt, pepper, mushrooms to the broth stirring constantly. Cook for 20 minutes. Add the meat and cook for another 10 minutes. Pour into a well-greased casserole. If you like, cover the meat with a layer of biscuit dough. Roll out the dough and cut into rounds. Preheat the oven to 400 degrees F. Put the buiscuits on top of the stew in the casserole. Bake until biscuits are golden brown, about 15 minutes. Often the easiest way to prepare squirrel meat in the hunt camp is to make a casserole the night before. Trapper Jim often did this and here is one of his specialties. ~ From "Wilderness Cooking: A unique illustrated cookbook and guide for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings

Page 1299

SQUIRREL CAKES

3 2

squirrels tablespoons

1

bread crumbs onion, fine-chopped

1

tablespoon

catsup

1/2

cup

mashed potatoes

Parboil squirrels in salt water for about 15 minutes, then remove all the good meat. Grind bits of meat and blend with the bread crumbs, onions, catsup, and mashed potatoes. Mix well. Shape into small flat cakes and sauté in hot bacon fat until well browned. Yield: serves 4

SQUIRREL CASSEROLE

6 2

squirrels (boiled til done) cup

1 2

can

1

cup

1 1

chicken broth flour bag medium egg noodles

large

1 1/2

corn flakes stick butter

bag shredded mozarella cheese

cup

1

durkee/frenches fried onions

1

teaspoon

thyme

1

teaspoon

garlic powder

1

teaspoon

onion powder

1

teaspoon

salt

1/2

teaspoon

black pepper

Boil Squirrels til done, then cool. In saucepan, melt 1/4 stick of butter over medium heat, add cornflakes, garlic powder and onion powder. Heat until just crispy (it goes fast) Put cornflakes in bottom of casserole dish. Boil noodles, drain and set aside. In saucepan, melt remaining butter, add flour and brown a little. Add chicken broth and mix until it thickens. Add thyme, salt & pepper, then pull the meat off squirrel and add to sauce. Add noodles and mix thoroughly. Pour mixture over cornflakes and coat the top with cheese and fried onions. Bake at 250F - 300F for 45 minutes. Chuck From: [email protected] (Cgran29736) Yield: 4 servings

Page 1300

SQUIRREL CASSEROLE FOURS

4

squirrel; quartered

4

ham slices; very thin

4

medium

onions; thinly sliced

4

carrots; thinly sliced

4

large

potatoes; thinly sliced

4

slice

bacon

4

oz

apple cider

4

oz

applejack

4

tablespoon

flour salt and pepper water

squirrels with salt and pepper. In the bottom of an earthenware casserole with a tight lid, arrange the slices of ham, then a layer of squirrel, then a layer of onion, a layer of carrot, and a layer of potato. Continue building up layers, seasoning each with salt and pepper until casserole is filled. Arrange slices of bacon across the top. Add the cider and applejack. Place the lid on the casserole and seal it with a paste made of flour and water. Place the casserole in a 250-degree oven for 3 hours. No poster shown on this. Looks like an Earl Shelsby effort. From: Dave Drum

Date: 10-05-97 Cooking

From: Michael Loo

Date: 12-24-02

Yield: 6 servings Preparation Time (hh:mm): An Un

SQUIRREL CERVELLE

1

text file

BTW, the best part of a squirrel IMO is the brain. Taste sorta like a chicken liver and is very tender. You just fry the entire head like the rest of the squirrel and then crack open the skull for the dessert inside. Regards, John Williams in OR You've got to be kidding. I almost puked on my keyboard. Randy Buker He's not kidding!! Here in Missouri, I know of lot's of people who hunt squirrels with shotguns so they will not shoot the heads up to badly. I cannot bring myself to try the brains, but I've watched as

Page 1301 folks gobbled 'em up. Hal McIntire Yield: 1 servings

SQUIRREL CONFIT (PRESERVED SQUIRREL)

1

info file

This preparation will work with older animals very nicely; younger and more tender animals may be better on the grill, or dredged in flour and fried or baked. Skin and clean two large squirrels. Wash the carcasses free of blood, and pat dry. Disjoint into four leg sections, one saddle (just above the pelvis) and one rack (the ribcage). Using large kitchen shears, snip off the lower part of the ribcage and any parts of the saddle that are not directly attached to meat, such as the pelvis. Reserve the rack; you can prepare it as you would a Frenched rack of lamb if you wish by scraping the ends of the bones clean, and cutting down the center of the backbone lengthwise to create two sets of "squirrel chops". In a small saucepan, simmer down the bones and the edible internal organs (heart, liver minus the green gallbladder, kidneys, lungs, diaphragm) with some carrots, onions and bay leaves to create a small amount of fragrant demiglace. Reserve. Rub the joints all over with a good quality salt and some herbs to taste; I like to use the "Herbs du Provence" blend with some thyme, lavender, basil and oregano. Leave them in the refrigerator overnight. The next day, rinse them briefly and dry thoroughly on paper towels. Prepare enough clean rendered fat (duck or goose fat is ideal, but clean pork or bear lard will do; beef tallow is undesireable) to completely cover all of the squirrel parts to be preserved. Gently boil the squirrel parts in the fat on a low simmer for an hour to an hour and a half, checking and stirring frequently to avoid parts sticking to the bottom of the pan. When the meat is tender and falling off the bone, remove and drain all the fat if serving immediately. Roast the reserved, Frenched squirrel chops seperately to medium doneness, with the broth demiglace as a sauce. About 5 minutes in a 425F oven should do, or you can pan-fry the chop sections in a skillet. After the chops are cooked, you can slice them into individual tiny chops as a garnish for the confit dish if desired. If you wish to preserve the squirrel meat, debone the cooled, cooked meat and put it in a clean glass jar. Strain the fat, and pour it over the meat. Make sure there is at least 1/2" of melted fat above the level of the meat, and store it in a cool, dark place, ideally the refrigerator.

Page 1302

In medieval times, potted game was kept in this way for up to a year, and remained sweet and free from decay. Modern recipes advise taking more stringent safety precautions and storing the finished confit in the refrigerator and using it within a month. To serve squirrel confit, heat it, drain the fat well, and serve it with a crisp salad of spring greens, garlic mashed potatoes and freshly baked bread. From: Tanith@tyrr Yield: 4 servings

SQUIRREL ETOUFFEE

1

text file

You'll need about a squirrel per person. Get a large stock pot. Clean the squirrels and rub them down with a seasoning mix of salt, cayenne pepper, black pepper, thyme, and a dash of cumin. Put them inside the pot. Cut up a couple of carrots and thow them in. Quarter an onion and slice a full bulb of garlic (7 or 8 cloves) in half, germ and all, and put them in the pot. Now pour enough bock beer into the pot to go about half way up the sides of the squirrels. Bring to a boil and reduce to a slow simmer. Cover pot and cook, turning the squirrels and refilling the beer about every 20 minutes. You will know the squirrels are done when the meat comes off the bones without too much effort. Take the squirrels out and pick the meat from the bones. Return the *bones* to the pot and cover with water. Simmer for 2 hours, then remove and strain the liquid into a container. Finely chop a small onion, a stalk of celery and a bell pepper. Now take a large cast iron skillet and heat a cup of peanut oil to medium high heat. With a wire wisk, slowly wisk in 1 cup of flour. Continue wisking, without stopping, until the roux turns a dark reddish brown color (if you burn it, start over). Add the chopped veggies and mix in until soft. Add the squirrel stock (about a cup per person) and stir well until somewhat thick (like a glaze). Chop up the squirrel meat and add it to the skillet. Cook for a few minues longer and serve on top of Louisiana ice cream (that's rice for those of you who don't know). Garnish with Louisiana Hot Sauce. Ken "the cajun game chef" Ihrer Rec.hunting Yield: 1 servings

Page 1303

SQUIRREL FRICASSEE

1

squirrel

1/2

tsp.

salt; pepper to taste

4

bacon

slices

1/2

cup

flour

2

tsp.

fresh lemon juice

1/3

cup

beef or chicken flavored broth

1½ tbsp. diced onion

Wash squirrel throughly in cold water; cut into medium sized pieces. Add salt and pepper to meat and dredge with flour. Cut up bacon, cook over low heat until crisp. Add squirrel and panfry with bacon for about 20 minutes until browned. Add the lemon juice, broth and onion. Cover and simmer 2 hours.

SQUIRREL IN CREAM

2

small

1

squirrels; cut up onion; finely chopped

1/2

tsp.

leaf thyme

14

oz.

can sliced mushrooms; drained

1

cup

beef bouillon

1

cup

sour cream

2

tablespoons

lemon juice

3

tablespoons

flour minced parsley

Marinate squirrel overnight in refrigerator in salted water. Before cooking, remove squirrel pieces; drain and pat dry. Place squirrel, ham, onion, thyme and mushrooms in Crock-Pot. Pour in bouillon, moistening well. Cover and cook on Low for 8 to 10 hours. Before serving, turn to High. Combine sour cream, lemon juice and flour. Remove squirrel to a warm platter. Stir sour cream mixture into Crock-Pot. Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley. Yield: serves 6

Page 1304

SQUIRREL IN ONION SAUCE

2

tablespoon

butter

1/4

cup

brandy

1

tablespoon

dried parsley

2

cup

chopped onions

2

medium

tomatoes; sliced thin

3

cloves garlic; minced

2

whole squirrels; cut in

1 2

pieces cup

1

water salt and pepper to taste

COOKING: 1. In a medium-size sause pan, melt the butter over very low heat and add the brandy, parsley, onions, tomatoes, and garlic. simer, covered for 15 minutes until the onions are limp. 2. Add the squirrel pieces and water, and cook, uncovered, until tender, about 45 minutes. Season to taste with salt and pepper. Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking Yield: 3 servings

SQUIRREL IN THE STYLE OF FRENCH HARE

1

info file

Disjoint the carcass as described in the earlier recipe, Frenching the rack and splitting the backbone down the middle. Remove the thigh bone and the shoulder bone from the hind and forelegs, keeping the forelimb bone intact. Make stock from the bones; you may need to enrich the stock with additional meat or bones from a larger animal, or leftover chicken, veal or pork. To bone a squirrel (or any small animal), use a small, sharp knife to cut all the way around the end of the bone below the "knob", severing tendons and muscle attachments. Scrape downwards with the blade to push the flesh down on the bone. Stuff the pockets created in the legs with lightly sauteed wild mushrooms and spring garlic or onion greens. Dredge the stuffed legs lightly in seasoned flour and brown in a small amount of hot butter in a covered skillet. Add enough wine and well-reduced stock to keep the liquid about 1/4" deep around the stuffed legs, and braise until the meat is completely done and runs clear when pierced. Roast the rib chop and saddle sections, deglaze the pan juices with wine and stock, and serve as a garnish to the stuffed legs. This makes a very attractive presentation. From: Tanith@tyrr Yield: 4 servings

Page 1305

SQUIRREL JAMBALAYA #1

1

squirrel, medium

1

salt and red pepper

3

tablespoon

oil

2

onions, large, chopped

3

celery stalks, chopped

1

garlic clove, chopped

1/4

bell pepper, chopped

4

tablespoon

parsley, chopped

2

cup

uncooked rice, washed

1 1/2

cup

water

2

tablespoon

salt

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc Yield: 1 servings

SQUIRREL STEW

1

no ingredients found

Dress squirrel. Wash thoroughly. Cut in pieces for serving. Put in saucepan with 1/2 cup vinegar, 1 teaspoon mixed spices, 1 small diced onion, and a few celery leaves. Cover with water. Let stand 2-3 hours. Drain. Place in roaster. Brown in moderate oven (375 F). Add salt and pepper to taste. Add 2 diced onions, and 2 diced carrots. Cover with water. Cover and cook slowly until tender. Thicken broth until of consistency of thick cream. Serve with watercress or chicory salad. Fried hominy may be served with stewed squirrel. Beulah Canterbury, Canton, OH. Yield: 1 servings

Page 1306

SQUIRREL STEW #2

1

text file

Put in saucepan with 1/2 cup vinegar, 1 teaspoon mixed spices, 1 sm diced onion, and a few celery leaves. Cover with water Let stand 2-3 hours. Drain. Place in roaster. Brown in moderate oven (375 F). Add salt and pepper to taste. Add 2 diced onions, and 2 diced carrots Cover with water. Cover -

and

cook slowly until tender. Thicken broth until of consistency of thick cream. Serve with watercress or chicory salad. Fried hominy may be served with stewed squirrel. Beulah Canterbury, Canton, OH Yield: 1 servings

SQUIRREL STEW NO. 1

1

squirrel, cut into 7 pieces

1

flour

1

salt and pepper to taste

2 1/2

tablespoon

7

cup

1 1

butter boiling water tthyme

cup

3

corn potatoes; cubed

1/4

teaspoon

cayenne

3

medium

onions sliced

2

cup

canned tomatoes with juice

Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes and continue to simmer another hour. From: Uncle Steve Yield: 4 servings

Page 1307

SQUIRREL STROGANOFF

1/4

lb

1

salt pork; diced or 6-7 slices bacon diced

2

whole squirrel; cut to

1

serving size

1/4

cup

flour

2 1/2

teaspoon

dry mustard

1 1/2

teaspoon

thyme

1/2

teaspoon

fresh ground black pepper

1 1/2

teaspoon

salt

1/4

cup

chicken broth

1

large

onion; diced

1/4

lb

mushroom; sliced

3

teaspoon

butter

2

cup

sour cream

1/4

cup

1

sherry minced parsley

Fry out thesalt pork of bacon until the chitlins (the bits of meat) are crisp; remove them and set aside. Roll the squirrel pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the peices over medium heat. Take 15 minutes to do this. Add the chicken broth, cover, and simmer until the saddle pieces seem tender, about 15 minutes. While the squirrel is simmering, saute first the onion, thenthe mushrooms, in butterand set aside. When done, remove the quirrel pieces temporantly and stir in the sour cream, onion, and mushrooms. Make sure the sour cream melds withthe other ingredents, and if necessary add a bit of hot water. Simmer for 5 minutes, but don't let it boil. Now stir in the sherry, add the chitlins and the squirrel pieces, and simmer just until the squirrel is heated again. Garnish withminced parsley. Recipe by: L. L. Bean Game & Fish Cookbook (ISBN 0-394-51191-3) Yield: 4 servings

Page 1308

SQUIRREL TIPS

1

squirrel

Squirrel, along with rabbit, is one of the most popular of small game, but it is much more varied when it comes to edibility. If the squirrels have been eating acorns, which can be judged by the area in which they are taken, they should be soaked in 1 tablespoon vinegar per quart of water overnight before cooking. Squirrels have scent glands in the small of the back as well as under all four legs. These, of course, should be removed. Do not remove all of the body fat; some should be left for flavor. A young squirrel's meat is pink to rosy in color while raw; it turns a darker red as the animal ages. If you think you have an old, tough animal, soak it in 3/4 cup salad oil with 1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to stretch upland game-bird recipes, and squirrel is frequently substituted in chicken recipes. Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound. Some people tell the age of a squirrel by checking the underside of the tail in a good light. If there are two or three dark bands running the length of the fur on either side, it's a young one. Older squirrels have only one such band. From: Uncle Steve Yield: 4 servings

SQUIRREL WITH PARSLEY

3

squirrels

2

small

onions, minced

1

cup

mashed potatoes, cold

4

tablespoon

1

parsley, chopped salt

1

pepper

4

tablespoon

dandelion greens, chopped or water; cress

2

tablespoon

butter

Cook squirrels in salted water for 30 to 45 minutes. Remove meat from bones. Blend together meat, onions, potatoes, and parsley. Season to taste with salt and pepper. Form into balls and roll in dandelion greens or water cress. Fry in hot butter. source: The Farmer's Almanac Cookbook, 1964 Typed by: Laird Kelly, 10/30/98 From: Laird Kelly Yield: 2 servings

Date: 30 Oct 98

Page 1309

STEAKS WITH WILD MUSHROOM AND CARBERNET SAUCE

1

x

no ingredients

3 TB olive oil 1 onion chopped 1 sm tart green apple, unpeeled, :

chopped

1 carrot, chopped 1 stalk celer, chopped 2 garlic cloves chopped 750 ml bottle Cabernet Sauvignon 1 c ruby Port 1 c beef stock or canned beef :

broth

5 tablespoons butter 1

pound

assorted wild mushrooms (such as oyster,

crimini and stemmed shiitake), sliced 2

tablespoons minced shallots

4

10-ounce

New York steaks(1-inch thick), trimmed

Heat oil in heavy large saucepan over medium-high heat. Add onion, apple, carrot, celery, and garlic; saute until brown, about 15 minutes. Add Cabernet, Port and stock and simmer over medium heat until liquid is reduced to 1 1/4 cups, about 1 1/2 hours. Strain sauce into a bowl. Season to taste with salt and pepper. ( Sauce can be prepared 1 day ahead. Cover and refrigerate) Melt 2 tablespoons in heavy large skillet over medium-high heat. Add mushrooms and shallots and saute until golden brown, about 8 minutes. Season to taste with salt and pepper. Add sauce and bring to simmer. Remove from heat. Add remaining 3 tablespoons butter and whisk just until melted. Season to taste with salt and pepper. Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper. Broil steaks to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to plates. Spoon mushroom sauce over and serve. Recipe By

: Bon Appetit February- 1999

From: Jamie R
Page 1310

STEAM ROASTED GIANT GOOSE

1

large

goose, plucked dressed clean

1

lemon (juice from)

1

salt

2

onions (medium)

----STUFFING---4

tablespoon

10

butter fresh sliced mushrooms

1/2

teaspoon

1/2

cup

3

pepper port wine celery stalks, minced

1

teaspoon

salt

3

cup

croutons

1/4

teaspoon

all spice

Clean all loose fat from inside bird. Cut off wing tips at elbow, cut off neck close to body, cut off tail (the bird's, not yours). With fork or sharp knife, prick skinn at the base of each wing, the back of the legs and where thigh meets back. This will prevent accumulation of melted fat. Rub bird inside and out with lemon juice and lightly salt the cavity. Place the bird on rack in roaster pan, breast side up. Add 1 inch of water to the pan, place on top of stove, bring to a boil, reduce heat, cover and steam for 1 hour. Add more water if necessary. Do not burn dry. To make the stuffing, belt butter in heavy fry pan over medium heat, lightly saute onion and celery, add mushrooms. Stir croutons, salt, pepper and all spice. Pour wine over and mix gentlly, remove from heat. Preheat over to 325, remove goose from roaster and let cool 15-20 minutes. Discard the liquid from the botton of the pan. Loosely fill the cavity of the goose with stuffing, use skewers and string to close opening, replace goose on rack in roasting pan. Add 2 cups fresh water and roast covered for 2-3 hours, depending on size of bird. after 1-1/2 hours baste bird every 15 minutes and remove cover for the final 30 minutes to brown. Make gravy from the pan dirppings, and let your creativity flow as your prepare teh rest of the meal to compliment this noble bird. "Something Wild Cookbook" 1992 Yield: 1 servings

Page 1311

STEGT DYREKOLL (ROAST VENISON)

1

leg venison

6

oz

fat-larding pork

1 1/2

teaspoon

salt

1/4

teaspoon

pepper

1/2

tablespoon

ground ginger

1

oregano leaves/powder-opt'l. or-

1

marjoram leaves/powder -opt'l.

2

tablespoon

olive oil

1

cup

butter or fat, melted

2

cup

meat stock, more if you want

1

cup

dry sherry

1/3

cup

flour

2

tablespoon

butter

5

teaspoon

cider vinegar or chianti

1/4

tablespoon

grated orange rind

2

tablespoon

currant jelly

Before being cooked, venison should hang in a cool place for three or four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. The fat pork should be cut into strips about 1/3" wide and 2" long. Collect the seasonings, including oregano and/or marjoram if using them. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends. Now rub the roast with oil and place it in a roasting pan, preferably one with a basting depression. Pour melted butter or fat over the roast; bake at 325 F. for 4 to 5 hours, or until meat is brown and very tender. It should be basted every 10 to 15 minutes with meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off fat from the natural gravy. Make a smooth paste of flour, butter and stock; add vinegar or wine and orange rind and stir in the natural gravy in the pan. Then cook this for about 10 minutes on low heat and add the rest of the sherry and currant jelly. Now baste roast in slow heat, with the completed gravy, for about 15 minutes to an hour. Serve gravy in gravy boat and garnish the venison with currant jelly or serve currant jelly with it. If no larding needle is available, use smoke-cured bacon, slit the meat slightly under each bacon strip, and cook at 250 F., 50 minutes per pound. Baste twice as often. This venison will taste the way venison is supposed to taste. From "Our Favorite Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 196. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

Page 1312

Yield: 1 roast

STEVE PICKETT'S PEMMICAN WITH NUTS

1

cup

1

cup

1 1

finely ground jerky raisins or other dried fruit

cup

1

chopped roasted nuts (pecans walnuts, peanuts etc )

1/3

teaspoon

chile powder

2

tablespoon

honey

4

tablespoon

peanut butter

Mix all ingredients thoroughly and press into a shallow pan. Cover with wax paper and refrigerate overnight. Cut into bars and wrap in foil. Pemmican will keep a long time but will become messy in hot weather. This is a modernized version of a food the North American Indians for hundreds of years. From Steve Pickett From: Jim Weller Date: 24 Oct 99 Yield: 1 servings

Page 1313

STEVE'S HOT! JERKY

5

lb

1

large

beef brisket or venison

1 1

fresh white onion or 1/3 cup onion powder

large

1

fresh garlic or 2 tbl. garlic powder

4

oz

liquid smoke

1

cup

soy sauce kikkoman¨

3/4

cup

1

worcestershire sauce heinz¨

2

tablespoon

1

tablespoon

1

steak sauce a.1.¨ monosodium glutamate acent¨

2

teaspoon

seasoned salt

1/3

cup

black pepper -- ground

1

tablespoon

fresh rosemary leaves

2

tablespoon

5

sugar whole fresh habanero chiles

1

(more to taste) -- with

1

seeds

1

tablespoon

dried pequin chili pepper --

1

with seeds

1/2

bottle

4

tablespoon

1

dried cayenne pepper -ground

1

the hot stuff ---

1

hot sauce melinda's

1

xxxtra¨ (5 fl. oz.)

Prepare meat by cutting into strips 3/4" X 1/2" and as long as you prefer. Cut across grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips the better your jerky will dry evenly. Mix all ingredients in blender except meat and Cayenne. Soak strips of meat in the above mixture and refrigerate for 24-48 hours in a close container (I use a Tuppleware¨ bread box). Shake several times to mix well. Pat dry. Place directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in pre heated oven @ 160F for 2-3 hours (with door closed). This kills bacteria, removes a lot of the excess moisture and melts any excess fat. Return hot strips to mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder. Spread in dehydrator. Set dehydrator at 145F. The final drying usually takes about another 6-10 hours. Do not over dry (Check every few hours). Jerky should be tuff and leathery, not brittle or hard. A real mouth watering HOT treat! Enjoy. If you don't have a dehydrator return Jerky to 150F oven for 6-12 hours leaving door open a little. An alternate for the final drying would be to use a low heat smoker. Leave out the Liquid Smoke¨ in the Marinate. Note ~ Venison has always cooked faster for me than beef (less moisture?). So check it more frequently. Yields about 1.75 - 2 lbs. dried jerky. Recipe By

: Steve Nearman

Page 1314 From: Chad Alan Bumgarner

Date: 03 Jul 97 Eat-L List

(Recipes And Food Folklore) Ä Yield: 1 servings

STEVE'S SQUIRREL JAMBALAYA

1

squirrel, medium

1 3

salt and red pepper tablespoon

2

oil onions, large, chopped

3

celery stalks, chopped

1

garlic clove, chopped

1/4

bell pepper, chopped

4

tablespoon

parsley, chopped

2

cup

uncooked rice, washed

1 1/2

cup

water

2

tablespoon

salt

1

teaspoon

cayenne pepper

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Tried and proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc. From: Uncle Steve Yield: 4 servings

Page 1315

STEWBURNER'S ALLIGATOR ETOUFFEE

1

lb

1

alligator meat; cut in thin strips

1/2

lb

butter (2 sticks)

1/2

cup

green onions; chopped

1/4

cup

parsley; chopped

2

garlic cloves; minced

4

celery stalks; chopped

1

can

1

tomatoes salt

1

cayenne

1

black pepper

Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serve over rice. From: "Stewburner" <stewburner@sailorradate: Tue, 26 Nov 2002 19:52:43 ~0500 Yield: 4 servings

STEWBURNER'S CREAMED VENISON

1

lb

cubed deer round steak (beef

1

can

also be used)

5

tablespoon

butter

2

cup

medium white sauce

1

teaspoon

celery salt

2

teaspoon

fresh ground black pepper

3

tablespoon

chopped parsley

2

teaspoon

worcestershire sauce

1/4

cup

pickle relish

1/2

cup

bread crumbs

2

tablespoon

butter

Brown steak in 3 tablespoons butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. From: "Stewburner" <stewburner@sailorradate: Sat, 14 Dec 2002 22:54:47 ~0500 Yield: 4 servings

Page 1316

STEWBURNER'S DEER HEART WITH VEGETABLES

1

fresh deer heart

1

salt

1

pepper

1

steak spice

1

garlic salt

1

beef bouillon cube or

1

powder

1

rosemary

1

thyme

1

water

2

onions, sliced

2

green peppers

3

stalks celery, sliced, thin

1

and diagonally

1

carrot, sliced thin and

1

diagonally

1

cup

broccoli florets

1

cup

sliced mushrooms

Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. From: "Stewburner" <stewburner@sailorradate: Tue, 10 Dec 2002 20:21:50 ~0500 Yield: 4 servings

Page 1317

STEWBURNER'S KANGAROO TAIL SOUP

1 2

kangaroo tail lb

3 3 1

beef carrots onions

bunch

herbs

1

pepper and salt

1

butter

Cut the tail into joints and fry brown in butter, slice the vegetables and fry them also. cut the meat into thin slices and boil all for 4 hours in 3 quarts o f water. Take out the pieces of tail, strain the stock, thicken it with flour, put back the pieces of tail and boil up another 10 minutes before serving From: "Stewburner" <stewburner@sailorradate: Thu, 12 Dec 2002 21:43:25 ~0500 Yield: 4 servings

STEWBURNER'S MARINATED MOOSE NECK

3

lb

2

moose neck meat onions, chopped

1

carrot, sliced

1

clove garlic, minced

1

teaspoon

10 5 1

salt peppercorns juniper berries

tablespoon

1

chopped parsley bay leaf

1

juice of 1 lemon

1/2

cup

salad oil

10

oz

bottle beer

10

oz

bottle ginger ale

Wash meat well in salted water. Remove any tough membranes and all the tendons. Cut meat into 1 1/2" cubes. Drain. Mix all the ingredients in a large glass, crockery or earthenware bowl, cover and let stand in a cool place 2 days, stirring twice a day. Place meat and marinade in a large kettle and bring slowly to a boil. Cover, reduce heat and simmer for 2 hours or more until tender. Remove the meat and set aside. Remove and discard the bay leaf. Strain the liquid forcing the vegetables through the strainer. Return the liquid to the stove, bring to a boil and thicken it with a paste made of 2 tablespoons flour mixed into 1/2 cup water. Stir until smooth. Add the meat and heat thoroughly. Serve. From: "Stewburner" <stewburner@sailorradate: Mon, 9 Dec 2002 11:49:51

Page 1318 ~0500 Yield: 4 servings

STEWBURNER'S MOOSE RUMP ROAST

7

lb

moose rump roast

4

tablespoon

worcestershire sauce

1

vegetable oil

1

salt and pepper

1

large

onion, sliced

1

teaspoon

garlic powder

1/2

cup

red wine

1

cup

water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of Worcestershire over onions. Place roast on onion slices. Pour rest of Worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste. From: "Stewburner" <stewburner@sailorradate: Mon, 9 Dec 2002 11:49:51 -0500 Yield: 4 servings

Page 1319

STEWBURNER'S MOUNTAIN OYSTERS

2

lb

beef testicles

1

cup

flour

1/4

cup

cornmeal

1

cup

1

red wine salt

1

black pepper

1

garlic powder

1

louisiana hot sauce

1

cooking oil

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin. Set testicles into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer testicles to large pot. Add enough water to float testicles and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each testicle into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced testicle to taste. Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk seasoned with hot sauce. Dip into dry mixture. Dip into wine quickly (you may repeat the procedure if a thicker crust is desired). Place each testicle into hot cooking oil. Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get). Drain on paper towels. From: "Stewburner" <stewburner@sailorradate: Mon, 9 Dec 2002 21:57:16 ~0500 Yield: 4 servings

Page 1320

STEWBURNER'S POSSUM ROAST

1

possum, dressed

2

red pepper pods

1

teaspoon

salt

1/4

teaspoon

black pepper

1/8

teaspoon

sage

2

tablespoon

lemon juice

4

large

yams, peeled and quartered

1/4

cup

brown sugar

1/2

teaspoon

cinnamon

1/8

teaspoon

ginger

Place dressed possum in a kettle with the pepper pod. Cover with cold water and bring to a boil; simmer for 1 hr. Remove and place on a rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle with salt, pepper, sage and lemon juice. Place yams around the roast. Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover and cook over very low temp on top of stove or bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum and yams to a hot platter to serve. From: "Stewburner" <stewburner@sailorradate: Sun, 15 Dec 2002 21:31:08 -0500 Yield: 4 servings

Page 1321

STEWBURNER'S TURKEY CHOWDER

3

bacon slices, diced

1

onion, finely chopped

2

tablespoon

all-purpose flour

1 1/2

cup

turkey stock

2

cup

mixed frozen vegetables

1/2

teaspoon

basil, dried

1 1/2

cup

milk or light cream

1 1/2

cup

1

cooked turkey, shredded salt

1

black pepper, freshly

1

ground

1

fresh parsley, chopped

Place bacon in 2 quart casserole dish; microwave on High for 3 minutes or until crisp. Remove bacon and crumble; set aside. Add onion and potato to bacon drippings. Microwave covered at High for 5 to 6 minutes or until potatoes are just tender. Sprinkle flour over and stir; add turkey stock, mixed vegetables and basil. Microwave covered at High 9 - 12 minutes or until mixture comes to a boil and thickens, stirring once. Add milk (you can use some milk mixed with light cream as well) and turkey; microwave at High for 4 - 6 minutes or until piping hot. Adjust seasoning with salt and pepper. Ladle into heated bowls and sprinkle with crumbled bacon and chopped parsley. Serves 4. From: "Stewburner" <stewburner@sailorradate: Sat, 7 Dec 2002 08:48:59 -0500 Yield: 4 servings

Page 1322

STEWBURNER'S VENISON CHILI WITH PAPAYA

1/2

lb

1 1 1/2

dried black beans, rinsed and picked over

lb

1

venison stewing meat, cubed (1/2-inch pieces)

2

tablespoon

medium-hot chili powder

3

tablespoon

mild olive oil

1/2

lb

1

hot italian sausages, casings removed

2

cup

chopped onions

2

tablespoon

minced garlic

2

teaspoon

dried oregano, crumbled

2

teaspoon

ground cumin

1 1/2

teaspoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

sugar

1

can

1

(1 pound) italian plum tomatoes, including the

1

juices

3/4

cup

dry red wine

1

cup

beef broth

3

tablespoon

tomato paste

2

tablespoon

red wine vinegar

1

sour cream

2

medium-ripe papayas, peeled,

1

seeded, and cubed (1/2-inch

1

pieces)

1

cup

1

sliced scallions, green part only

Place the beans and 1 quart water in a large, heavy saucepan and soak overnight. Combine the meat with the chili powder and 2 tablespoons of the olive oil in a bowl. Cover and refrigerate overnight. Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Working in batches, brown the venison on all sides, about 5 minutes per batch. With a slotted spoon, transfer the meat to a bowl. Crumble the sausage into the pan. Cook, breaking up the lumps with a fork, until the meat is no longer pink, about 3 minutes. Stir in the onions and garlic, and cook for 5 minutes. Reduce the heat to medium.

Page 1323 Stir in the oregano, cumin, salt, black pepper, and sugar and cook until aromatic, 2 minutes. Stir in the venison, tomatoes, red wine, beef broth, and tomato paste. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is very tender, stirring occasionally, about 1-1/2 hours. Meanwhile, bring the beans to a boil over high heat. Reduce the heat to low and simmer until the beans are tender but not mushy, about 1 hour, adding more water if necessary to keep the beans covered. Drain well. Degrease the chili, then stir in the beans and vinegar. Simmer 5 minutes. Adjust the seasoning, if necessary. This chili should be thick, but can be thinned with broth, if necessary. Ladle the chili into large bowls. Top with sour cream, papayas, and scallions. Serve at once. From: Nicole Routhier's Fruit Cookbook From: "Lavannda Lavannda"
Page 1324

STEWBURNER'S VENISON NECK RAGOUT WITH ONIONS

2

lb

24

deer neck and shank pearl onions

1 1/2

onion, chopped

1

lb

fresh mushrooms, chopped

1

tablespoon

tomato sauce

3

tablespoon

wine, sherry or port

2

cup

beef stock

2

cup

wine, dry red

3

tablespoon

flour

1/4

teaspoon

salt

2

tablespoon

butter

Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. From: "Stewburner" <stewburner@sailorradate: Sun, 8 Dec 2002 07:14:30 -0500 Yield: 4 servings

STEWED PIGEONS (HEIRLOOM)

1

method only

Clean and stuff with onion dressing, thyme, etc. Do not sew up; take five or more slices of salt pork, let it fry awhile in a pot so that the fat comes out and it begins to brown a little; then lay the pigeons all around in the fat, leaving he pork still in; add hot water enough to partially cover them; cover tightly and boil and hour or so until tender; then turn off some of the liquid and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley. From The White House Cookbook (1929) MMed by Dave Sacerdote, 3/96 Yield: 1 servings

Page 1325

STEWED RABBIT > DAVID RUGGERIO, "LITTLE ITALY"

1 1

fryer rabbit, about 3 1/2 lb

1

cut into eighths and fat removed

1

salt and pepper

1/4

cup

1/4

lb

1

olive oil pancetta, cut into small dice

2

large

onions, chopped

3

centiliter

garlic, smashed

2

cup

1

cremini mushrooms, washed and cut in half (if not

1

available, use button

1

mushrooms)

1/2

cup

3

dry white wine pepperoncini, seeded and

1

chopped

4

tomatoes, peeled, seeded

1 3/4

and diced cup

4 2 2

chicken stock sprigs fresh thyme sprigs fresh oregano

tablespoon

capers, rinsed

Season the rabbit well with salt and pepper. Heat the olive oil in a large saute pan. Fry the rabbit pieces in the oil over medium heat until they are nicely browned. Once browned, remove the pieces from the pan and keep in a warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add the onion and cook for 4 minutes over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine. Cook the mixture until the wine is reduced by half. Add the pepperoncini, tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the capers, spoon equal portions of the dish onto warm plates and serve immediately. Yield: 4 servings SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9059 From: Dave Drum Yield: 4 servings

Date: 22 Feb 98

Page 1326

STEWED RABBIT MOUNTAIN STYLE

1

rabbit

2

tablespoon

cooking fat

1

teaspoon

salt

1/2

teaspoon

3

pepper bay leaves

1

stalk celery

2

chopped onions

3

sprigs parsley

Cut rabbit into serving pieces and brown in fat. Add salt, pepper, and enough water to cover rabbit. Simmer for 30 minutes, then add remaining ingredients. Cook until tender, about an hour. Thicken gravy with tablespoon of flour, if desired. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sat, 28 Dec 2002 09:36:51 ~0500 Yield: 2 servings

STEWED SQUIRRELS^

2

squirrels

2

quart

boiling water

1/2

lb

fresh corn

1/4

lb

3 1 1/2

fresh lima beans or 4 tomatoes, chopped

teaspoon

2

sugar or 3 potatoes, in chunks

1/2

onion, sliced

1

salt and pepper to taste

3

tablespoon

butter

Cut the squirrels into pieces. Put into the boiling water along with the rest of the ingredients, except the butter. cover and simmer for about 2 hours; add the butter and simmer another 15 minutes. Bring to a full boil, remove from the stove and serve. By the way, grey squirrel is even better than red squirrel and they are both better tasting when hunted in the fall. Young squirrels may be fried. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 From: Dave Drum Yield: 4 servings

Date: 01-04-03

Page 1327

STIR FRIED MOOSE W/ASPARAGUS & RED PEPPERS IN BLACK BEAN

1

lb

1 1

moose (or any venison) cut into thin strips.

bunch

1

fresh young asparagus fresh sweet red pepper

1

bunch

fresh green onions

2

tablespoon

soy sauce

2

tablespoon

black bean sauce w/garlic

3

tablespoon

oil

2

tablespoon

corn starch

1

cup

beef broth

1/2

cup

cold water

1

(optional) red pepper to

1

taste

Marinate thinly sliced meat in soy sauce for about 1 hour. Cut asparagus into 3" pieces. Cut pepper in half, core, and cut into thin strips. Cut green onion in 1/2" pieces, including the tops. Add corn starch to cold water in jar and shake. Heat oil in wok. (put red pepper in oil now if desired) When oil is hot add meat and stir fry till outside is sealed. Add asparagas and red pepper. Cook till near prefered doneness. Add onions, stir a few seconds, add black bean sauce, add broth (use canned not bullion) and stir till heated. Shake corn starch and add to mix to thicken. Make sure to keep stiring as corn starch thickens. Serve over steamed rice &/or chow mein noodles. Every now and then I like to do something jazzy with the game meat. One key thing (IMHO) is thin fresh small stalked asparagus that you can get this time of year. Forget those one's with 3/4" stalks of wood. Also, I think this dish ranks as one of the most beautiful! Dean Johnson Cheyenne, WY Yield: 1 servings

Page 1328

STIR-FRIED BUFFALO IN BLACK-BEAN SAUCE

1

stephen ceideburg ----SAUCE----

3/4

cup

dried black beans, soaked overnight; , drained

3

cup

defatted chicken stock

1 1/2

teaspoon

chopped fresh ginger

2

cloves garlic, minced or pressed

1

ancho chile *

3

tablespoon

sherry wine vinegar

1/2

teaspoon

salt

1/2

cup

2

teaspoon

----INDIAN BREAD STICKS----

3

low-fat milk, warmed baking powder green onions, finely chopped

1

teaspoon

salt

1

teaspoon

cracked black pepper

1 1/2

cup

1

all-purpose flour nonstick vegetable spray ----STIRFRY----

8

oz

buffalo or beef flank steak

1

tablespoon

oriental sesame oil

1

tablespoon

1 1

chopped fresh ginger clove garlic, finely chopped

small

1/2

carrot, julienne cut poblano chile **

1/2

small

red onion, julienne cut

2

bunch

watercress (8 ounces) ***

* stem, seeds and membrane removed, chopped (see note) ** seeds and membranes removed, julienne cut (see note) *** stems removed, thoroughly washed and drained (4 cups) This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch in California. It's an example of how executive chef Gerard Thompson combines ingredients, flavors and textures of diverse ethnic origins. To make sauce: Combine black beans, chicken stock, ginger, garlic, chile and vinegar in a medium-size saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. To make breadsticks: While sauce is simmering, preheat oven to 375 degrees. Combine warm milk, baking powder, green onions, salt and pepper; mix well. Add flour and knead until the dough becomes smooth, adding more flour if needed, about 3 to 5 minutes. Allow to rest 30 minutes at room temperature. Divide dough into 12 equal pieces. Shape each piece into a bread stick and place them on a baking sheet that has been sprayed with nonstick vegetable coating. Lightly spray the bread sticks with the nonstick coating and bake until golden brown on the bottom, about 10 to 15 minutes. Turn bread sticks over and bake until other side is

Page 1329 lightly browned, about 5 more minutes. To make stir-fry: Trim all visible fat from meat and cut, against the grain, into quarter-inch strips. Place oil in a nonstick skillet or wok over high heat. Immediately add meat and toss two times. Add ginger and garlic and toss two more times. Add carrot, chile and onion, toss twice more and remove from heat. Add watercress and toss again to mix well. To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with 1 cup of meat mixture and arrange 3 bread sticks in a triangular pattern on each plate. Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Makes 4 servings. Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat; 1,360 milligrams sodium. From the Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg Yield: 4 servings

Page 1330

STIR-FRIED KANGAROO STRIPS W/ BOK CHOY & CHILIE BLACK BEA

400

gm

kangaroo fillet, trimmed and sliced; into thin strips

1

bunch

baby bok choy, washed

2

teaspoon

birdseye chillies, chopped

1

teaspoon

shallots (not spring onions), chopp; ed

1

teaspoon

garlic cloves, chopped

1

teaspoon

25 1

fresh green ginger, chopped ml chinese brown rice wine

tablespoon

150

black beans, washed and drained ml light beef stock

50

ml soy sauce

1

teaspoon

fish sauce

1

teaspoon

freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil. Cook for five minutes then take off heat and set aside. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. Yield: 4 servings

Page 1331

STRIPS, CUBES, OR CHUNKS OF MEAT

1

bear,

1

beef,

1

lamb,

1

pork,

1

sausage,

1

veal,

1

venison

Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. Hot pack--Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace. Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias Yield: 1 text

Page 1332

STUFFAT TAL-FENEK RABBIT STEW

1 1

full sized rabbit large

1 1 2

onion, chopped 12 ozs chicken broth (can be home made)

cup

frozen peas (or dehydrated)

2

chicken bullion cubes (knoor

1

is best)

1

12 ozs can italian sauce (or

1

stewed tomatoes)

1

half cup strong red wine

Cut rabbit into serving portions, and fry in oil for about 15 minutes. Remove rabbit from the pan and use the same oil to cook the chopped up oinion. In the bottom of a pot (large enough to contain the rabbit), place the cooked onion, broth, and bullions. Lay the rabbit on top, then add peas, sauce and wine to the sides of the rabbit. Cover the rabbit with water and bring to a boil. Turn the heat down and simmer for at least one and a half hours or untill the rabbit is tender and the water has been reduced. The dish is best served as sauce/compliment to spaghetti. Make sure the spaghetti is washed after cooking or it will gum up, lay on a platter and top with rabbit, then cover in the sauce. This is but one variation of rabbit stew. (Recipe by Raymond Micallef: [email protected]) www.fred.net/malta/ Yield: 4 servings

Page 1333

STUFFED BONELESS PHEASANT

1

whl pheasant, about 3 lb.

1

forcemeat, stuffing:

1/2

lb

1/4

lb

1 1

boiled ham, cut into 1 in. cubes

lb

1 1/4

diced pheasant meat

pork butt, cut into 1 in. cubes

lb

5

chicken livers bay leaves

2 1/2

teaspoon

salt

1/4

teaspoon

dried thyme

1/4

teaspoon

dried oregano

1/2

teaspoon

cayenne

1/2

teaspoon

freshly ground black pepper

1/2

cup

celery

1

cup

chopped onions

2

tablespoon

minced garlic

2

tablespoon

minced shallots

1/2

cup

brandy

1

cup

1 1/4

port wine egg white

cup

1

finely chopped parsley pheasant skin

2

quart

2

cup

dark chicken stock red wine

1

fresh thyme sprigs

8

peppercorns

Boning the pheasant and removing the meat: 1 whl pheasant, about 3 lb. Carefully bone the pheasant, begin by making an incision down the skin of the back, from the heat to the tail. Remove the meat until the bird is bare leaving the skin intact. Remove the wings and legs. Dice the removed meat and set aside. Spread the skin flat and season with salt and pepper. Set the skin aside..... Preheat the oven to 350 degrees F. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and port. Toss to mix well. Cover and refrigerate for 24 hours. Remove the mixture from the refrigerator and drain for 2 to 3 minutes, discard the liquid. Remove the bay leaves. Using a grinding machine with 1/4 in. die attachment, grind the meat through once. Transfer the meat to a mixing bowl and fold in the egg white and parsley. Turn the forcemeat onto the pheasant skin. Fold the skin over the forcemeat and completely wrap the forcemeat. Using a needle with twine, sew up the edges of the skin. Wrap the ballotine with cheese cloth and tie the ends. In a braising pan, add the dark chicken reduction, red wine, fresh thyme sprigs, peppercorns and remaining bay leaves. Place the ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or

Page 1334 until the internal temperature reaches 170 degrees F. Remove the ballotine from the braising liquid and remove the cheesecloth. Allow the ballotine to rest for 10 minutes before slicing. This can be served hot or cold. Yield: 12 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2424 From: Dave Drum

Date: 31 Mar 98

Yield: 4 servings

STUFFED MOOSE HEART

1 1

moose heart cup

1

fine bread crumbs stock of celery, chopped

1/2

teaspoon

4

tablespoon

1

salt melted butter small onion, chopped

1/2

teaspoon

sage

1/4

teaspoon

pepper

1

flour, salt and pepper for dredging; .

Wipe heart with a damp cloth, soak overnight in salted water, then drain. Mix stuffing ingredients in order given. Drain the heart, hollow out the top and stuff with the sage dressing, then close the opening. Dredge heart in flour, salt and pepper. Dot with butter or dripping. Place in a covered roaster and bake in a 325 degree oven until done, about 3 hours, basting occasionally. *from _Northern Cookbook_ edited by Eleanor Ellis. Information Canada, Ottawa 1973. (out of print) typos by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings

Page 1335

STUFFED MOOSE ROUND STEAK SUPREME

3

lb

1 1

moose round steak stick butter

lb

1

ground venison salt and pepper to taste

1

large

onion, chopped

1

cup

water

2

tablespoon

pine nuts

1/2

cup

burgundy

Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion, adding ground venison and pin nuts. Tenderize steak with meat tenderizer using directions on bottle. Lay steak on floured board. Spread ground meat mixture on round steak and roll up as a jelly roll. Tie with butcher string. Melt remaining butter and brown steak on all sides. Add water and burgundy. Cover and steam for two hours or until tender. ~Yield: 1 servings

STUFFED MORELS WITH WILD LEEKS

6

large

3

tablespoon

12

morel mushrooms butter, melted wild leeks

1/2

cup

1/2

cup

1

diced ham grated sharp cheddar cheese salt and pepper

Steam morels until limp (about 3 minutes). Slice lengthwise along one side. Slice bulbs and chop leaves of wild leeks; mix thoroughly with butter, ham, and cheese. Season with salt and pepper to taste. Stuff mixture into morels; close-up mushrooms and place in buttered casserole. Cover and bake at 350 degrees for 20 minutes. Serves 6. From: Yield: 4 servings

Page 1336

STUFFED MUSKOX TENDERLOIN WITH CRANBERRY COULIS

4

oz

2

oz

1 4

muskox tenderloin; butter- flied and slightl swiss cheese; thinly sliced mushroom; sliced

small

broccoli florets ----CRANBERRY COULIS----

4

tablespoon

cranberries

2

teaspoon

orange juice; fresh squeezed

1

tablespoon

1/2

centiliter

----SIDE DISH----

1

butter garlic; finely minced assorted fresh veggies

1

medium

potato; boiled

2

tablespoon

lemon juice

1

teaspoon

soy sauce

1

dash

tabasco

Simmer the cranberries in the orange juice until they just start to burst. Set aside and keep warm. Stuff the muskox with the cheese, mushroom and broccoli and roll it up and tie it with string. Bake for 25 minutes at 350 F. Untie the muskox and top with cranberry coulis. Serve with fresh vegetables sauted in garlic butter and sprinkled with lemon juice and a boiled potato marinaded hot for a few minutes in soya and tabasco. Original recipe: Dwight Hickey, Executive Chef, YK Inn, Yellowknife, NWT. Source: News North, Jan.23, 98 Posted by: Jim Weller Yield: 1 servings

Page 1337

STUFFED PHEASANT ROULADE

3

lb

pheasant

1/2

cup

chopped toasted pecans

1/2

cup

dried cherries

1

cup

crumbled day-old cornbread

1/2

cup

chicken stock

1

salt and pepper

4

slc bacon

Have your butcher bone out pheasant in one piece, cutting open back. Preheat oven to 400 degrees F. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees F, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE112 From: Dave Drum

Date: 31 Mar 98

Yield: 4 servings

STUFFED POSSUM ROAST

1

possum; whole

1

quart

cold water

1/8

cup

salt

4

or

5 beef bouillon cubes

2

large

bay leaves

3

celery

stalks; chopped

2

medium

onions; sliced

1

bag

stuffing; any kind is fine pepper to taste

Preheat oven to 350ºF. Soak possum in cold salt water for 12 hours. Rinse meat in cold water; refrigerate about 3-4 hours. Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing. Close the possum cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion and pepper. After 2 hours turn the meat and reduce heat to 300 ºF; cook for

Page 1338 1 hour or until done.

STUFFED PUMPKIN

15

-pound

pumpkin

2

teaspoons

salt

1/2

teaspoon

dry mustard

2

tablespoons

vegetable oil or rendered fat

1

pound

buffalo,venison or beef

1

chopped

onion

1

cup

3

wild rice, cooked eggs, beaten

1

tablespoon

dried sage, crushed

1

teaspoon

black pepper

It's harvest time and pumpkins are everywhere. Here is a recipe from the Lakota tribe. 1. Cook wild rice according to package directions. It doesn't take much wild rice to make a cup of cooked rice. 2. Preheat oven to 350 degrees 3. Cut off top fo pumpkin and remove seeds. 4. Run a fork over the entire inside surface of the pumpkin, creating grooves in the flesh. 5. Rub 1 teaspoon salt and mustard into the grooves. 6. Heat oil in a large skillet. Add meat and onions, and cook over medium heat until browned. 7. Take skillet off heat, and stir in rice, eggs, remaining salt, sage, and pepper. 8. Stuff mixture into pumpkin. 9. Put a little water in a shallow baking pan, and place pumpkin in pan. 10. Bake 1 1/2 hours, adding water to pan as needed to avoid scorching. 11. Remove from oven, cut in wedges, and serve.

Page 1339

STUFFED QUAIL

2

quail

2

carrots, finely chopped

----STUFFING---1

small

onion, finely chopped

100

gm

lean pork, finely chopped

1/2

cup

1 100

chopped mixed herbs (parsley,oregan; o,rosemary) salt and pepper

ml

vin santo (italian dessert wine)

Place stuffing ingredients in a flat dish and steam gently in the oven at about 250'C for 15 min. Allow to cool for about 10 min, then add a beaten egg and process until a thick paste is produced. Take a boned quail and spread it out, skin side down on a board. Season with freshly ground black pepper and place half of the stuffing on the bird. Reshape the bird around the stuffing and tie in place with either string or cocktail sticks. Repeat with the other bird. Place both birds in the dish used for cooking the stuffing. Dot with butter and cook in a moderately hot oven for about 40 min, until golden brown. Serve with freshly steamed veg and spuds, to rapturous applause! Boning those quail. If you can find a butcher stupid enough to do this then I would recommend this, however if you can't it is fiddly, but not difficult, and definately worthwhile. Place the bird, breast down on a board and cut along the back bone, from end to end. Pull the skin and meat back away from the bone. When you reach the joints for the legs and wings use a heavy knife to break the joint. The bone should pop out of the sockets fairly easily. Keep pulling the meat off the breast bone, using a knife if neccesary. Finally you should be able to remove the backbone, ribcage, and brest bone as one. The leg and wing bones can be left in place, and in fact help maintain shape during reforming, and cooking. This took me about 20 minutes for the first one, and about half as long for the second. I haven't done an in depth study but it would seem that this recipe is fairly low in fat, especially if you leave the wine out and replace it with stock? (chicken??, veg?). It is also cheap at less than three pounds per head. Enjoy! Yield: 2 servings

Page 1340

STUFFED QUAIL FROM THE RESTAURANT "COTTAGE FLEURI" IN ELS

4

quails

200

gm

200

gm

chopped meat fresh white

1

mushrooms

1

onion

1

shallot

1

bouquet parsley

100

gm

duck mousse

Remove the bones from the quail. Prepare the stuffing by combining a mushroom duxelle, chopped meat, onion, shallot, parsley and duck mousse. Stuff the quails. Half-cook the quails in a pan with a little butter and oil. Bake them in the oven at 250°C for 10 minutes. Deglaze the pan juices with a little red wine, a touch of tomato concentrate, and two soup spoons of veal stock. Bind the sauce with butter. Pour the sauce over the quails and serve with spring vegetables. Alsatian recipes from www.strasbourg.com From: Ruth Hanschka Cooking Echo Ä Yield: 1 servings

Date: 19 Sep 97 National

Page 1341

STUFFED RABBIT

1

rabbit

2

oz

butter

2

oz

flour

10

fl oz

stock

2

cup

breadcrumbs

1

large onion

2

single

large cooking apples

2

tablespoon

parsley

1

teaspoon

thyme

1

tablespoon

sugar

1

teaspoon

salt

1

oz

butter

1

egg

1

pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. Yield: 4 servings

STUFFED RABBIT, ARMAGH STYLE (IRISH)

1

rabbit

2

oz

butter

2

oz

flour

10

fl oz

stock

2

cup

1

breadcrumbs large onion

2

single

large cooking apples

2

tablespoon

parsley

1

teaspoon

thyme

1

tablespoon

sugar

1

teaspoon

salt

1

oz

butter

1

egg

1

pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. Yield: 4 servings

Page 1342

STUFFED STEAKS

1 1/2

slices day old bread

1/2

teaspoon

salt

2

teaspoon

green pepper, finely chopped

2

teaspoon

onions, minced

2

teaspoon

celery, finely chopped

1

salt

1

flour

2

club steaks, 1 thick, elk or deer

2

tablespoon

margarine or butter

1/2

cup

water

Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at 10 psi about 20 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 4 servings

STUFFED VENISON NECK ROAST

1

large

1 1/2 1

teaspoon

1/2

teaspoon

3

salt pepper eggs

2 2

venison neck loaves of dried bread

onions, chopped teaspoon

1

sage water

Bone large neck. Leave open and salt and pepper well. Let stand for 1/2 hour to let salt and pepper work in. In large mixing bowl or pan, make dressing by breaking up dry bread, adding 1 teaspoon salt and 1/2 teaspoon pepper, eggs, chopped onions, enough water to moisten well. Add 2 teaspoons sage. Test to see if it is enough. Add more sage if needed. Lay neck roast in baking pan. Spread half of dresisng on it. Then roll it up like a jellyroll. Put remaining dressing around roast and cover. Bake at 350F for 2 1/2 hours. From: Jim Riggs Yield: 7 servings

Date: 03-02-96

Page 1343

STUFFED VENISON PINWHEELS

2

whole venison backstraps,

1

rolled out 1/4 in. thick

1

quart

whole milk

2

teaspoon

wild game seasoning

1

lb

velveeta cheese

1

can

1 2

lb

1/2

cup

8

rotel tomatoes with diced chiles thinly sliced lean bacon thinly sliced green onions cloves garlic, finely mince

First, prepare the backstrap fillet. It's an extremely tender tubelike piece of meat about 12 inches long and 2 to 3 inches in diameter. And because of its shape, it can be cut around the perimeter, 1/4 inch thick, and rolled out flat. To do this, you need a very sharp knife. Start by laying out the fillet perpendicular to your body and making a shallow slice about 1/4 inch deep in the meat. Then, as if slicing through and unrolling paper towels from a roll, begin working around the outside perimeter of the fillet until the backstrap comes out looking like a round steak. It takes a little practice to do ... but you can do it! When the meat is ready, place both pieces into a glass or plastic container and cover them with whole milk. You want to marinate the venison for at least 6 hours, but preferably overnight. The milk tenderizes the deer and helps to remove any unwanted gamey flavor. After the marination process, remove the meat from the milk (you can discard the milk), and pat the venison dry with several paper towels. Then liberally sprinkle both sides with wild game seasoning and rub it briskly into the meat. At this point, preheat your oven to 400 degrees. Then, in your food processor, mix together the Velveeta cheese and the Rotel tomatoes until smooth and creamy. When you're ready to make the pinwheels, spread a thin layer of the cheese mixture evenly over one side of the deer. Then place a layer of bacon strips - side by side - on top of the cheese. Finish up the preparation by lightly sprinkling on a little sliced green onions and a little minced garlic. Now tightly roll up the flattened fillets and set them aside momentarily. Then on the same work surface, lay out another 8 to 10 strips of bacon side by side and put one of the rolled backstraps on top of them. Now wrap the bacon strips around the venison and pin them in place with toothpicks. When you are finished, the backstrap should be completely encased in bacon strips. Repeat with the other backstrap. All that's left is to take a sharp knife, slice the rolled venison into 2 inch thick pinwheels, position them on a shallow cookie sheet, and bake them - uncovered - in the oven for about 40 to 45 minutes. You'll notice that a light sauce will form in the bottom of the cookie sheet; you can use this to baste the pinwheels as they cook. The one thing you don't want to do is overcook the venison - it will come out dry and chewy instead of juicy and tender if you do! Chef's Note: If you don't have wild game seasoning on hand, you can lightly sprinkle the venison with salt, black pepper, onion powder, garlic powder, and sweet basil as a substitute. Unfortunately, most spice manufacturers don't make a premixed wild game seasoning, but my company does. If you'd like me

Page 1344 to send you some, simply call 1-800-742-4231 Yield: 8 servings

Page 1345

STUFFED VENISON PINWHELLS

2

whole venison backstraps,

1

rolled out 1/4 in. thick

1

quart

whole milk

2

teaspoon

wild game seasoning

1

lb

velveeta cheese

1

can

1 2

lb

1/2

cup

8

rotel tomatoes with diced chiles thinly sliced lean bacon thinly sliced green onions cloves garlic, finely mince

First, prepare the backstrap fillet. It's an extremely tender tubelike piece of meat about 12 inches long and 2 to 3 inches in diameter. And because of its shape, it can be cut around the perimeter, 1/4 inch thick, and rolled out flat. To do this, you need a very sharp knife. Start by laying out the fillet perpendicular to your body and making a shallow slice about 1/4 inch deep in the meat. Then, as if slicing through and unrolling paper towels from a roll, begin working around the outside perimeter of the fillet until the backstrap comes out looking like a round steak. It takes a little practice to do ... but you can do it! When the meat is ready, place both pieces into a glass or plastic container and cover them with whole milk. You want to marinate the venison for at least 6 hours, but preferably overnight. The milk tenderizes the deer and helps to remove any unwanted gamey flavor. After the marination process, remove the meat from the milk (you can discard the milk), and pat the venison dry with several paper towels. Then liberally sprinkle both sides with wild game seasoning and rub it briskly into the meat. At this point, preheat your oven to 400 degrees. Then, in your food processor, mix together the Velveeta cheese and the Rotel tomatoes until smooth and creamy. When you're ready to make the pinwheels, spread a thin layer of the cheese mixture evenly over one side of the deer. Then place a layer of bacon strips - side by side - on top of the cheese. Finish up the preparation by lightly sprinkling on a little sliced green onions and a little minced garlic. Now tightly roll up the flattened fillets and set them aside momentarily. Then on the same work surface, lay out another 8 to 10 strips of bacon side by side and put one of the rolled backstraps on top of them. Now wrap the bacon strips around the venison and pin them in place with toothpicks. When you are finished, the backstrap should be completely encased in bacon strips. Repeat with the other backstrap. All that's left is to take a sharp knife, slice the rolled venison into 2 inch thick pinwheels, position them on a shallow cookie sheet, and bake them - uncovered - in the oven for about 40 to 45 minutes. You'll notice that a light sauce will form in the bottom of the cookie sheet; you can use this to baste the pinwheels as they cook. The one thing you don't want to do is overcook the venison - it will come out dry and chewy instead of juicy and tender if you do! Chef's Note: If you don't have wild game seasoning on hand, you can lightly sprinkle the venison with salt, black pepper, onion powder, garlic powder, and sweet basil as a substitute. Unfortunately, most spice manufacturers don't make a premixed wild game seasoning, but my company does. If you'd like me

Page 1346 to send you some, simply call 1-800-742-4231 Yield: 8 servings

STUFFED VENISON SHOULDER

1

venison shoulder

1

rosemary

1

cup

chopped ham

1

cup

bread crumbs

1/2

teaspoon

salt

1/8

teaspoon

1 1 1/2

onion; chopped cup

1 1

pepper carrot mushrooms clove garlic; crushed

cup

white wine

Bone the shoulder. Rub lightly with crushed dried rosemary. Stuff shoulder with combined ham, bread crumbs, salt, and pepper. Sew the shoulder. Braise carrot, onion, mushrooms, garlic, and wine. Cook until tender in moderate oven (300F), allowing 30 mintues to the pound. Recipe by: Old-Time New England Cookbook From: Cora Sipe Yield: 1 servings

STUFFED VENISON TENDERLOIN

1 1/2

lb

10

tenderloin sun-dried tomatoes in olive

1

oil

10

basil leaves

2

tablespoon

pine nuts

6

slice

bacon

Butterfly the tenderloin about 1/2 to 3/4 inch thick. Lay sun-dried tomatoes (leaving some of the oil on them) along one long edge, top with basil leaves and sprinkle the pine nuts alongside. Roll up jelly roll fashion. Wrap meat in bacon slices. In medium skillet over medium heat, fry the meat until the bacon is crisp on all sides (8-10 minutes). Transfer to an oven proof dish and bake in preheated 350 degree oven for 30 minutes or until desired doneness is reached (cut to test). From: [email protected] (Rrr57) Yield: 4 servings

Date: 14 Oct 1997 04:31:24 -0600

Page 1347

STUFFED WILD TURKEY

1

(10 lbs) wild turkey

1

[dressed]

8

slice

bacon

1

cup

onion [chopped]

1/4

cup

celery [chopped]

1/2

cup

water

1

pkg

1

corn bread stuffing mix [herb-seasoned]

1

(cube) chicken bouillon

1/2

cup

hot water

1/2

cup

burgundy

6

slice

bacon

1/2

cup

burgundy

1)

Rinse the bird and pat dry inside and out. Brown 8 slices of

bacon in a skillet `til CRISP, then drain reserving the drippings. 2) Saut‚ the onions and celery in the bacon drippings in a skillet `til brown, and add « cup of water and simmer fo 5 min... 3) Combine the stuffing mix, boullion cube (dissolved in « c of hot water), « c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey... 4) Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. 5) Place the lid on the roaster and bake at 300ø for 4« hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min... 6) Let stand for 10 min. before slicing and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 6 servings

STUFFING FOR SQUAB, NO. 2 - WITH LIVERS

2

tablespoon

2

butter eggs; well beaten

6

squab livers

1

salt and pepper

1

fresh bread crumbs

Cream butter; add eggs, well beaten; add the livers, finely chopped and the hearts, if desired; season with salt and pepper and add enough bread crumbs to form a soft dressing that will drop from the spoon. From The Settlement Cookbook, 1951 ed. MMed by Dave Sacerdote

Page 1348

Yield: 1 batch

SUAASAT By: Ulla Uhrskov, Nuuk, Greenland 1

kg (2 lbs)

meat (seal, whale,reindeer or lamb)

1

onion

2

carrots frozen or dried potherbs(leafy herb; used forseasoning)

2

litres (8 cups)

cold water

2/3

c

pudding rice or whole or broken barley groats salt

Add cold water, meat, vegetables and potherbs to pot and boil heavily until meat is nearly tender. Add rice or barley groats and boil again. Add salt to taste. 'Takanna mamassaqaat' (Here it is, it tastes good) Yield: 8 servings

SUCCOTASH

4

strips

bacon, diced

1

small

onion, finely chopped

1 10

-oz.

package frozen corn kernels

1 16

-oz.

package frozen lima beans

4

tbsp.

unsalted butter

3/4

cup

milk salt and pepper to taste

n recent years, I have discovered that there are different types of succotash depending on which region of the country you are from. The Pennsylvania Dutch succotash that I know and love is always made with corn and lima beans. Sometimes they are just buttered, but most often a little milk or cream is added, as in this recipe. Fry bacon in large saucepan until crisp; drain thoroughly, reserving enough grease to sauté the onions. Sauté the onion until soft. Add the lima beans and water per package directions. Cook until slightly tender; add the corn and cook until beans are done. Thoroughly drain the water. Add the bacon bits and butter; combine until melted. Add the milk and stir throughly. Add salt and pepper to taste. Note: The amounts given here may be altered in any way to serve more or less. The amount of milk used depends on how milky you prefer the dish. Yield: serves 4

Page 1349

SUCCOTASH SENECA By: Our Mother Corn. C 1981 Mather, Fernandes, Brescia green corn with kernels removed fresh shelled beans enough water to cover salt and pepper to taste cubed salt pork Mix the corn and beans and cover with water. Cook the mixture over medium heat for about a half hour. (Be sure to stir the mixture to avoid scorching.) Add pepper and salt and salt pork if desired.

SUCCOTASH SENECA

1

green corn with kernels

1

removed

1

fresh shelled beans

1

enough water to cover

1

salt and pepper to taste

1

cubed salt pork

Mix the corn and beans and cover with water. Cook the mixture over medium heat for about a half hour. (Be sure to stir the mixture to avoid scorching.) Add pepper and salt and salt pork if desired. FROM: Our Mother Corn, Mather/Fernandes/Brescia 1981 RECIPES FROM THE WOODLAND CULTURE AREA http://www.2020tech.com/thanks/temp.html#prayer From: "Hill8628" Yield: 4 servings

Page 1350

SUGAR-CURED KANGAROO, BARBEQUED

2

kg

kangaroo back-strap, sinews trimmed

25

gm

black peppercorns, coarsely crushed

125

gm

coarse sea salt

125

gm

8 100

sugar juniper berries, crushed

gm

1

fresh thyme olive oil, to brush

Mix the salt, sugar, peppercorns, juniper berries and thyme. Evenly spread the fillets with the mixture, place in a plastic tray and seal well. Weigh the tray down with a similar size tray inserted as a lid with weights, and leave in the refridgerator overnight. Take the fillets from the tray and wipe off any excess moisture. Brush with olive oil and bake on a very hot grill. Cooking time will depend on the thickness of the fillets and may be as little as 4 minutes but no longer than 10 minutes. After the fillet is cooked it is essential to rest the meat for at least 15 minutes before serving. Serve with horseradish cream and a salad of bitter lettuces. ALTERNATIVE: Use 'well-aged' old beef skirt fillet. [If using beef, then I prefer the skirt steak to be lightly smoked before hanging/aging and then served with an endive and blueberry salad with a light vinaigrette - Kevin Symons] From: Kevin Jcjd Symons Date: 22 Nov 97 Yield: 4 servings

SUNFLOWER GRAVY

1/4

cup

chopped bacon

6

tbs..

sunflower meal

1

tbs..

cornstarch

2

cups

water

3

tbs..

chopped onion salt

Fry bacon and onion until dark brown. Add sunflower meal, cornstarch and salt and cook for a minute, stirring, slowly add water, while stifling. Lower heat and cook until thick. Add more water if necessary. Use as a sauce for vegetables or mush.

Page 1351

SWEET 'N SPICY BROILED RABBIT

1

fryer rabbit -cut into servings pie; ces

3

slice

bacon; diced

1

cup

onions; finely chopped

2

centiliter

garlic; minced

1/2

cup

lemon juice

2

tablespoon

honey

1

tablespoon

curry powder

1

tablespoon

chili pepper

1

teaspoon

salt

1/8

teaspoon

pepper; optional

Saute bacon in frying pan over low heat until lightly brown. Add onion and garlic; cook just until onion is tender. Add lemon juice, honey, curry powder, chili pepper and salt. Mix and simmer 2 to 3 minutes. Cover; let stand in refrigerator 2 to 3 hours to let flavors blend. Arrange rabbit pieces in a shallow dish; spoon sauce over pieces. Cover and marinate 3 to 6 hours, or over night, in refrigerator. Drain pieces and save sauce. Place pieces on a rack in broiling pan. Place in broiler so top of meat is about 4" from source of heat. Broil 12 to 15 minutes on first side, turn, broil 10 to 12 minutes on second side. Brush frequently with marinade while broiling. This may be grilled on charcoal grille using same procedures. The preceding recipe is from the American Rabbit Breeder's Association Domestic Rabbit Cook Book. Copies of the Domestic Rabbit Cook Book containing over 600 rabbit recipes may be obtained at a cost of $5.00 plus S&H by contacting the ARBA at: American Rabbit Breeder's Association P.O. Box 426 Bloomington, Illnois 61702 Phone (309) 827-6623 Yield: 1 servings

Page 1352

SWEET PICKLED BEAVER

1

beaver, skinned and cleaned

1/2

cup

vinegar

1

tablespoon

salt

2

teaspoon

soda

2

tablespoon

dry mustard

3

tablespoon

mixed pickling spice

1

teaspoon

cinnamon

1/2

teaspoon

ground cloves

1/2

cup

brown sugar

1/2

cup

dry white wine or apple juice

1

cup

1

pineapple juice juice and grated rind of 1 lemon

1. Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water 2. The next day, remove the beaver from the brine, wash and cover with a solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. 3. Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes. 4. Drain and rinse beaver, pat dry and place in a roaster. 5. Mix mustard, spices, sugar, wine and fruit juices and spread over beaver. 6. Cover and raoast at 325 degrees F. until tender, basting frequently. From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973. Typos by Bert Christensen Yield: 1 servings

Page 1353

SWEET-BRAISED SPICED VENISON

1

boned shoulder joint of

1

venison, weighing 2 lb

1

approx

1

oz

butter

1

tablespoon

olive oil

1 1

salt teaspoon

1

black peppercorns, coarsely crushed

1/2

pint

stout

3

tablespoon

malt vinegar

1

teaspoon

1 1/4

brown sugar or 1 tb redcurrant jelly

pint

chicken or beef stock

2

onions, chopped

6

allspice berries

4

cloves

4

bay leaves

2

tablespoon

double cream

1

knob of beurre manie, if

1

needed

Trim the venison. Heat the butter and oil in a flameproof casserole and brown the joint on both sides. Season with 1/2 ts of salt and the crushed peppercorns. Add the stout, vinegar, sugar or redcurrant jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil, then leave to simmer, covered, for 1-1 1/2 hours or until the meat is tender. Remove the venison from the casserole and keep it hot. Discard the bay leaves. Add the cream to the juices, which should be much reduced. Thicken the sauce lightly with the beurre manie if it seems to thin. Carve the shoulder into slices. Serve the sauce separately. NOTE: Use moose instead of venison, and serve it with blackcurrant jelly instead of redcurrant jelly. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:07:26 ~0000 Yield: 4 servings

Page 1354

SWEET-SOUR VENISON WITH SWEET POTATO CHIPS

1

saddle of venison, 1.3 kg

3

sweet potatoes

1/2

pint

huckleberries

1/2

teaspoon

powdered ginger

15

centiliter

red wine

1

tablespoon

2

vinegar garlic cloves

1

oil

1

s&p

Oven at 220C/425F. Rub the meat with oil. Season it and roast it in a roasting pan for 40 min. Meanwhile: peel the potatoes and slice them thin. Rinse and dry them. Then deep-fry them in plenty of oil until they are golden. Drain on absorbent paper; salt them and put them in a warm bowl. When the meat is cooked, remove it to a warm plate and tent it with foil. Deglaze the roasting pan with vinegar. Pour the deglacage into a casserole. Peel and mince the garlic. Put it along with the berries in the casserole with the vinegar. Add the wine and ginger. Bring to a boil and allow to reduce to half. Cut the meat into thin slices and arrange them on a serving plate. Drizzle the sauce around and garnish with the chips. Le bon accord : un jongieux (rouge, Savoie) Source : CuisineAZ.com From: Michael Loo Yield: 6 servings

Date: 02-26-04

Page 1355

SWISS WHITEBILL STEAK

6

whitebill breasts

1/3

cup

1

teaspoon

1 1

cooking fat salt flour

cup

boiling water

Rub whitebill breasts with salt. Pound all flour possible into the meat. Sear in hot fat. Add water; cover, simmer slowly until meat is tender. If desired, 1 cup tomatoes may be substituted for the water, or 1/2 cup water may be used with the browned breast, and 1 cup sour cream added 30 minutes before cooking is completed Karl Saarni [email protected] rec.hunting Yield: 1 servings

Page 1356

SYLVIA'S GOOSE BREAST W/ BLACK RASPBERRY SAUCE

1

goose breast (2 filets) or

2

duck breasts (4 filets)

1

skinned and boned.

1/2

cup

dry red wine

1/4

cup

soy sauce

1/4

cup

olive oil

1/4

teaspoon

1

fresh ground pepper sauce:

1/4

cup

black rasberry jelly

1/4

cup

water

1 1/2

tablespoon

dijon mustard

1

teaspoon

lime juice

1

teaspoon

soy sauce

1/2

teaspoon

steak sauce

1/4

teaspoon

ground carraway seed

1/2

teaspoon

salt

1/8

teaspoon

pepper

Combine these ingredients in a shallow dish and marinate the breasts for at least three hours, turning often. (I've marinated overnight even) Remove filets from the marinade, place on foil on a pre-heated broiler and broil about 10 minutes per side, about 5 inches from the heat source. While the breasts are broiling, prepared the following sauce on teh stove. When the breasts are done, slice then diagonally across the grain and ladle the sauce over them. It's a nice presentation. Sauce: Combine all ingredients and and heat. We like to serve this with wild rice dish. This recipe comes from Sylvia Bashline in The Bounty of the Earth Cookbook 1979. This is our favorite recipe for waterfowl. I love to hunt ducks and geese but I've never been fond of any recipe, except this one. Mark Nelsen rec.hunting Yield: 1 servings

Page 1357

TABASCO CLASSIC - VENISON CHOPS MARCHAND DE M

8 1 1/4

venison chops, 4 ounces each teaspoon

1

tabasco pepper sauce salt

1/4

lb

butter or margarine, soften

1

tablespoon

vegetable oil

1/2

cup

sliced green onions

1

cup

dry white wine

1/2

cup

muscadine jelly

1/4

teaspoon

1

salt chopped fresh parsley

Avery Island and the country around it abound in game, especially wild ducks and geese, snipe, woodcock, doves and deer. We age our venison for at least four weeks and cook it rare. We use muscadine jelly from Callaway Gardens for our sauce, but you can use any flavorful fruit jelly, such as grape or guava. Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them with salt. In a large skillet, melt 1 tablespoon of the butter and the oil over medium-high heat. In two batches, cook the chops for 5 minutes, turning once, and remove to a warm platter. Melt 2 tablespoons of the butter in the same skillet. Add the green onions and cook, stirring frequently, for 3 minutes, or until tender. Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2 cup. Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon Tabasco sauce and salt to taste. Remove from the heat. Stir in the remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is slightly thickened. Serve over the chops. Sprinkle with parsley. From: The Tabasco Cookbook. Yield: 4 servings

Page 1358

TABASCO CLASSIC - VENISON CHOPS MARCHAND DE MUSCADINE

8 1 1/4

venison chops, 4 ounces each teaspoon

1

tabasco pepper sauce salt

1/4

lb

butter or margarine, soften

1

tablespoon

vegetable oil

1/2

cup

sliced green onions

1

cup

dry white wine

1/2

cup

muscadine jelly

1/4

teaspoon

1

salt chopped fresh parsley

Avery Island and the country around it abound in game, especially wild ducks and geese, snipe, woodcock, doves and deer. We age our venison for at least four weeks and cook it rare. We use muscadine jelly from Callaway Gardens for our sauce, but you can use any flavorful fruit jelly, such as grape or guava. Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them with salt. In a large skillet, melt 1 tablespoon of the butter and the oil over medium-high heat. In two batches, cook the chops for 5 minutes, turning once, and remove to a warm platter. Melt 2 tablespoons of the butter in the same skillet. Add the green onions and cook, stirring frequently, for 3 minutes, or until tender. Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2 cup. Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon Tabasco sauce and salt to taste. Remove from the heat. Stir in the remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is slightly thickened. Serve over the chops. Sprinkle with parsley. http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 01:25:36 ~0500 Yield: 4 servings

Page 1359

TAMARIND-GLAZED LAMB SKEWERS WITH DRIED-APRICOT RELISH By: Bon Appétit July 2002 text Glaze 1/2 cup seedless unsweetened tamarind paste* 1/2 cup fresh orange juice 1/3 cup mild-flavored (light) molasses 1 teaspoon dried crushed red pepper 3 tablespoons fresh lime juice Apricot relish 2 cups chopped dried apricots 6 tablespoons fresh lemon juice 1/3 cup chopped fresh cilantro 2 tablespoons minced seeded red jalapeño chilies 2 tablespoons (packed) golden brown sugar 2 tablespoons cracked coriander seeds 2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces 1 large red onion, cut into 1/2-inch cubes 20 (about) 12-inch metal skewers For glaze: Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice. For apricot relish: Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.) Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish. * Available at Indian markets. Yield: makes 6 appetiz

TENDER CARIBOU CUTLETS

3

lb

tender cut caribou steak

2

cup

bread crumbs

1

teaspoon

garlic plus

2

eggs, lightly beaten

Pound steaks between sheets of waxed paper until ¼" thick. Dip steaks in beaten egg, then in seasoned bread crumbs. Heat olive oil and butter in a heavy skillet and fry steaks, a few at a time, over medium heat until browned on both sides, about 10 minutes. You can make a delicious creamy sauce if you like with the scrapings from the skillet, 2 TB butter, stir in 2 TB flour until lightly browned, add 1 can of chicken broth & ¼ each of orange flavored liqueur and heavy cream. Cook stirring constantly until thick and bubbly. Serve with baked potato or use in your favorite recipe. From: Melody Sheline
Page 1360

TENDER JERKY

10

lb

deer, elk, moose, etc. ground

2/3

cup

curing sugar or curing salt in a p; inch

1

teaspoon

cardamom

1

teaspoon

marjoram

1

tablespoon

msg

1 1/2

teaspoon

cayenne pepper

2

tablespoon

black pepper

3

tablespoon

liquid smoke

2

tablespoon

water

1/2

teaspoon

garlic powder

Begin preparation by deboning and removing the tendons and fat from the meat. It is important that you remove all fat or it will go rancid. Either grind the meat yourself or have someone grind it for you; a coarse grind gives the best results. Mix the spices thoroughly and then add the spices a bit at a time while kneading the meat like dough. Put the meat in the fridge for at least 6 hours to allow the spices to work through the meat. At this point you prepare the meat for jerking. If you have an electric meat slicer, make the meat into logs about 4 x 14"; place the meat in the fridge until it is solid but not frozen, and then slice 1/8" slices from end to end. You'll end up with a big stack of circular patties. If you don't have a slicer, roll the meat out to a 1/8" thickness between two pieces of wax paper. Remove the top paper and score the meat into strips and place them in the freezer for about 45 minutes. Remove the meat and break at the score marks. Place the jerky on wire racks and place them in a 150 F. oven, leaving the door ajar so moisture can escape and the heat does not build up. Turn the jerky once or twice during drying and rotate the racks if the jerky near the elements begins to dry too fast. On 09-21-97, DANA KERR said about "Beef Jerky"..... DK>Looking for recipes for making Beef Jerky from hamburger meat. Here's the third: From: Alan Burgstahler Yield: 1 servings

Date: 25 Sep 97 Recipes Ä

Page 1361

TEXAS "LAVA" CHILI NO. 3064

4

lb

boneless sirloin roast

2

lb

boneless venison roast

2

cup

lone star beer

1/2

cup

regular coca cola

4

medium

onions, chopped coarse

5

cloves garlic, minced

2

cup

tomato sauce

1

cup

sour mash bourbon

1

cup

green bell pepper, chopped

1

cup

6

red bell pepper, chopped ancho peppers, dried and

1

chopped

6

green jalapeno peppers

1

seeded and diced

2

tablespoon

tabasco sauce

1 1/2

cup

tomato paste

1

tablespoon

cayenne flakes

1

teaspoon

allspice

1

tablespoon

cumin, ground

2

tablespoon

fresh cilantro,chopped

2

tablespoon

cumin, ground

2

tablespoon

peanut oil

1

tablespoon

cumin, ground

Cut all the meat into 1/4 " cubes. Put the peanut oil in a large, cast iron pot. Heat over medium high heat. Add the onions, garlic, meat cubes and the first measure of cumin. Cook until the meat is browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile peppers, Tabasco, cayenne, allspice, cilantro and second measure of cumin. Cover. Cook over low heat for 45 minutes, stirring often. Uncover. Cook for another 20 minutes. Stir in the third measure of cumin. Serve. ~~~ Don Housto Recipe By

:

Yield: 1 servings

Page 1362

TEXAS CELEBRITY COOKS CHICKEN FRIED VENISON OR ELK

2

lb

13

oz

1

elk or deer meat evaporated milk salt and pepper

1

flour

1

garlic powder, optional

1

onion powder, optional

Meat may be nice slices 1/4-inch thick, or the small bits you get when trimming out hocks, then beat flat with board Put the meat in a large bowl with the evaporated milk and enough water to completely cover the meat. Allow to stand for 1 hour. Take the meat out, drain only slightly and then season to taste and roll in the flour. Drop into hot grease (375 degrees F) and fry until brown. Do not overcook or the meat will become dry and tough. Serve with gravy made from flour and some of the milk left over and good hot bread. Originally from: Texas Celebrity Cooks From: My Front Porch: Wildgame Recipes Trish Good From: Jim Weller Yield: 4 servings

Date: 18 May 99

Page 1363

TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE

6

dried anchos

8

dried hot red chiles

3 1/2

cup

1/2

lb

1 3

boiling water beef kidney suet in 1/2 pieces

lb

1

lean boneless venison or beef chuck in 1/2 cubes

3

bay leaves, crumbled (i'd

1

leave them whole)

1

tablespoon

cumin seed

2

tablespoon

garlic, chopped

4

teaspoon

dried oregano

3

tablespoon

paprika

1

tablespoon

sugar

1

tablespoon

salt

3

tablespoon

yellow cornmeal

1

teaspoon

1

cayenne, optional cooked pinto beans, on the

1

side

1

cooked rice (from 3 c raw

1

rice), on the side

Prepare the chiles by stemming them, tearing them open, and brushing the seeds out under cold running water. Remove any large ribs unless you want a hot chili. Chop the chiles coarsely and soak them in water for 30 min. Drain them and set them aside, reserving the soaking water. Render the suet in a big heavy kettle. Remove and discard (or eat) the crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this fat until the meat changes color. Add 2 1/2 c of the soaking water and bring this all to a boil. Add the bay leaves and reduce the heat to low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally. Toast the cumin seeds 10 min over low heat. Blend them in a blender until they are a fine powder. Add the soaked chiles, the rest of the soaking water, and the garlic, oregano, paprika, sugar, and salt. Blend this until the mess is smooth. Stir the puree into the stew and cook it 30 more min with the lid ajar, stirring it occasionally. Then, stirring constantly, add the cornmeal in a thin stream and bring the chili to a boil. Cook, stirring all the time, until it seems done. Add the cayenne if you wish. Serve the chili with rice and beans (ON THE SIDE!). From: Michael Loo Yield: 4 servings

Date: 10 Feb 98

Page 1364

TEXAS COUNTRY STYLE DOVE

30

dove breasts

1

lb

bacon

1

single

salt and pepper

1

medium

3

onion, thinly sliced egg yolks

2

cup

half and half

1

teaspoon

sweet hungarian paprika

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and doves in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (about 150 to 300 degrees). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with dove and fried potatoes. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sat, 4 Oct 2003 20:31:16 ~0700 Yield: 6 servings

TEXAS RATTLESNAKE CHILI

2

tablespoon

vegetable oil

1/2

cup

onion; chopped

1/2

cup

green pepper; chopped

1

centiliter

garlic; minced

1

lb

lean ground beef

1

cup

rattlesnake meat; cubed chicken can be sub

2

tablespoon

chili powder

2

teaspoon

salt

1

teaspoon

cayenne pepper

2

can

(14.5 oz) tomatos; undrained

1

can

(6 oz) tomato paste

2

cup

water

2

cup

pasta; small shells

In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done. Posted by Dakota Evans, Fido COOKING, 2/96 MMed by Dave Sacerdote From: Dave Sacerdote Cooking Echo Ä

Date: 02 Feb 97 National

Page 1365

Yield: 6 servings

TEXAS SNAKE CAKES

1

rattlesnake per person

1

crab boil **

1

egg salt & pepper green onion

2

tablespoon

oil

Gut the rattlesnake and peel the skin off. Cook in a crab boil**. Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Saute in oil until brown on both sides. Serve with tartar sauce. Crab Boil.... ** water, lemon, and seed package for crab or shrimp Submitted By [email protected] (RUTH DONENFELD ) On MON, 25 DEC 1995 221630 -0800 Yield: 1 servings

Page 1366

TEXAS VENISON CHILI

1/2

cup

1

lb

1/2

olive oil venision sirloin; cut in cubes

1

lb

ground beef (extra lean)

2

cup

yellow onions; chopped

1

cup

green pepper; chopped

1/4

cup

4 3

large

1 1/3

celery; chopped cloves garlic; minced jalapeno chile pepper seeded and chopped

cup

1

masa harina (mexican corn flour)

1/3

cup

chili powder

1/2

teaspoon

cayenne pepper

1

teaspoon

ground cumin

1/2

teaspoon

white pepper

1/2

tablespoon

salt

2

can

1

(15 1/2 oz.) chopped tomatoes

3

cup

2

cup

1

beef broth canned black beans; rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. Recipe by: EBWATERS Yield: 8 servings

Page 1367

THE BRUNSWICK STEW

2

large

squirrels

1

quart

tomatoes, peeled and sliced

1

pint

lima beans or butter beans

2

teaspoon

1

white sugar minced onion

6

potatoes

6

ears of corn scraped from

1

the cob or

1

can

sweet corn

1/2

lb

butter

1/2

lb

salt pork

1

teaspoon

salt

3

teaspoon

pepper

1

gal

water

"Take two large squirrels, one quart of tomatoes, peeled and sliced, if fresh; one pint of lima beans or butter beans, two teaspoonfuls of white sugar, one minced onion, six potatoes, six ears of corn scraped from the cob, or a can of sweet corn, half a pound of butter, half a pound of salt pork, one teaspoonful of salt, three level teaspoonfuls of pepper and a gallon of water. Cut the squirrels up as for fricassee, add salt and water and boil five minutes. Then put in the onion, beans, corn, pork, potatoes and pepper, and when boiling again add the squirrel. "Cover closely and stew two hours, then add the tomato mixed with the sugar and stew an hour longer. Ten minutes before removing from the fire cut the butter into pieces the size of English walnuts, roll in flower and add to the stew. Boil up again, adding more salt and pepper if required." The above is a receipt sent in to us, and I would give credit for it if I knew from whence it came. I do know that it sounds good, and from my experience with other similar dishes, it will taste good. ~ From "The Book of Camp-Lore and Woodcraft" By Dan Beard, Founder of the First Boy Scouts Society (Daniel Carter Beard, former Chief Scout of the Boy Scouts of America; author of "American Boys' Handy Book," founder of The Sons of Daniel Boone, a predecessor organization of the Boy Scouts of America) Garden City, NY: Garden City Publishing Co. 1920. From: David Chessler National Cooking Echo Ä Yield: 1 servings

Date: 06 Oct 97

Page 1368

THE WICHITA EAGLE'S CAJUN VENISON ROAST

1/2

cup

finely chopped onion

1/2

cup

finely chopped celery

2

tablespoon

oil

1/2

teaspoon

coleman's english mustard

1/4

teaspoon

white pepper

1/4

teaspoon

2 1/4

teaspoon

1 3

black pepper cloves garlic, minced cayenne venison rump roast

slice

bacon, optional

Preparation: Preheat oven to 300 degrees. Mix the onion, celery, oil, mustard, and seasoning s in a small bowl. With a long knife, make deep slits in the roast about 2 inches apart and down t o the bone. If it's a boneless roast, cut to within 1/2 inch of the bottom of th e roast. Fill the pockets with the vegetable and spice mixture, saving some to rub over the top when you're done. Place the bacon over the top of the roast. Cooking: Roast uncovered until the meat thermometer reads 140 degrees for rare, 160 degrees for medium, 60 to 90 minutes. Recipe courtesy of "The Art of Wild Game Cooking," a cookbook by Eileen Clarke and Sil Strung, published by Voyageur Press. To order the $24.95 book call (800) 888-9653. WichitaOnline The Wichita Eagle From: Jim Weller Yield: 4 servings

Date: 28 Feb 99

Page 1369

THE WICHITA EAGLE'S PEPPERCORN TENDERLOIN

3

cloves garlic, minced

1

lb

2

tablespoon

venison tenderloin coarsely crushed whole

1 1

peppercorns* tablespoon

butter

Heat oven to 425. Spray 13- x 9-inch baking pan with nonstick vegetable cooking oil (preferably olive oil spray) Set aside. Spread garlic evenly over tenderloin. Roll tenderloin in crushed peppercorns to coat, pressing peppercorns into meat. Place tenderloins in prepared pan. Bake fo r 10 minutes. Dot tenderloin with butter. Continue baking for 6-10 minutes, or un til tenderloin is desired doneness. Let tenderloin stand, tented with foil, for five minutes before slicing. *For a more colorful dish, use a blend of red, black and green peppercorns. Recipe courtesy of "Venison Cookery," published by The Hunting and Fishing Library. To order the $19.95 cookbook, call (800) 328-3895. WichitaOnline The Wichita Eagle From: Jim Weller Yield: 4 servings

Date: 03 Mar 99

Page 1370

THE WICHITA EAGLE'S VENISON MEAT LOAF

4

tablespoon

1

large

1

melted butter onion, finely chopped stalk celery, finely

1

chopped

4

garlic cloves, finely

1

chopped

2

lb

ground venison

1

lb

ground pork

3/4

lb

ground pork fat

1/4

cup

red wine

3/4

cup

3

fine bread crumbs eggs, beaten

1/4

cup

worcestershire sauce

1/4

cup

ketchup

1/4

cup

chopped pitted green olives

2

tablespoon

dijon mustard

1/4

cup

chopped fresh parsley

4

tablespoon

dried oregano

1

teaspoon

cayenne pepper

1

teaspoon

salt

2

tablespoon

finely ground black pepper

Preheat oven to 375 degrees. Heat two tablespoons of butter in a saute pan. Add the onion, celery and garlic and cook six to eight minutes until the vegetables are tender. Meanwhile, in a large mixing bowl, combine the venison, pork, pork fa t, wine, bread crumbs, eggs, Worcestershire sauce, ketchup, olives, mustard, pars ley, oregano, cayenne, salt and pepper. Mix in the sauteed vegetables and stir we ll. Brush the remaining two tablespoons of melted butter on the bottom and sides of a 9x5x3-inch loaf pan. Spoon in the loaf mixture and level it. Cover tightly wit h aluminum foil and tap the pan gently on the countertop to settle the mixture an d eliminate air pockets. Place in a larger pan that is half-filled with boiling w ater. This will prevent the meat loaf from burning on the bottom and sides. Place in the oven and bake about 1¾ hours. Remove from the oven, remove the aluminum f oil, and let the loaf rest for about 15 minutes. To remove from the pan, run a dull knife between the pan and the loaf, all arou nd the sides. Invert the pan over a plate, tilt the plate and the pan, and run ho t water over the bottom of the pan. Tap the bottom with the handle of the knife t o coax the loaf out onto the platter. Pat dry and slice. Recipe courtesy of John Manikowski’s "Wild Fish do not cut through. Open tende rloin like a book. Spoon and pack tomato mixture down one side of tenderloin. Fol d the other side of tenderloin over to enclose stuffing. Tie tenderloin with kitc hen string at 1 1/2-inch intervals. Sprinkle tenderloin evenly with pepper. Grill tenderloin. Cover for 16 to 20 minutes, or until desired doneness, turnin g tenderloin two to three times. Let tenderloin stand, tented with foil, for five minutes before slicing.

Page 1371

WichitaOnline The Wichita Eagle Yield: 4 servings

Page 1372

THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE

100

gm

4

plain chocolate flat mushrooms

100

gm

butter

125

ml

white wine

200

gm

frozen broad beans

2

venison steaks; about 300g/10 1/2oz

6

slice

bread

1

small

bunc fresh mint

6

tablespoon

olive oil

1

tablespoon

milk

2

tablespoon

1 1

tablespoon

1 1

chopped fresh thyme lemon; juice of

teaspoon

1

wholegrain mustard orange; juice of

5 150

drained blackcurrants in syrup clove garlic; crushed

jam doughnuts; sliced ml

1

double cream vanilla pod; split

2

eggs

1

salt and pepper

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high. 1 Place a heatproof bowl over a pan of simmering water, break up the chocolate and place in the bowl to melt. 2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a frying pan, add the sliced mushroom and fry gently for a few minutes to soften. Add the wine, bring to the boil and simmer rapidly until reduced by about half. 3 Cook the beans in a pan of boiling water according to the instructions. Season the venison steaks. 4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3 minutes on each side, or until cooked to taste. 5 Drain the beans and place in a food processor. Remove the crusts from 2 slices bread and add to the processor with the mint, 2 tbsp olive oil and milk, season and blitz until smooth. 6 Spoon about 1/3 melted chocolate into a bowl, add the blackberries, mix and season. Pour the mixture into the mushrooms and reduced wine and season. 7 Serve the venison with the mash and drizzle over the chocolate sauce and

Page 1373

a little olive oil. 8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an ovenproof frying pan or small roasting pan. 9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz butter and cook for 2-3 minutes. Add the chopped thyme and transfer the pan to the oven. Cook for 8-10 minutes, or until the mushrooms are tender. 10 Place the remaining bread on a baking sheet and grill both sides until golden. Mix together the lemon juice, mustard and 1 tbsp olive oil. Serve the mushrooms on the toast and drizzle over the dressing. 11 For the Chocolate Fondue: Add the orange juice to the remaining melted chocolate and stir in. Serve the chocolate sauce in a small bowl and use 2 sliced doughnuts to dip. 12 For the Bread and Butter Pudding: Place the remaining doughnuts in the bottom of a shallow ovenproof dish. Heat the cream and vanilla pod in a small pan. 13 Beat the eggs in a bowl, gradually beat in the warm cream and pour the mixture over the doughnuts. Place the dish in the oven and cook for about 18-20 minutes, or until set and golden brown. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l. Yield: 2 servings

Page 1374

THREE SISTERS RICE

3

cup

1

cup

1 1

water wild rice salt to taste

medium

1

yellow squash, cubed tomato, diced (about 1 c.)

1

(peel if desired)

2

cup

2

cup

1

baby lima beans whole kernel corn red bell pepper, roasted &

1

cut into bite-sized strips

1

green bell pepper, roasted &

1 1/4

cut into bit-sized strips cup

3

sunflower seed or corn oil cloves garlic, finely diced

1

cup

diced onion

1/2

cup

chopped fresh parsley

1/4

teaspoon

white pepper

1/4

teaspoon

paprika

In a large, deep pot over medium heat, bring the water to a rolling boil. Sprinkle in the rice and a pinch of salt, then lower the heat. Cover and steam for 20 minutes. Gradually add the squash, lima beans, peppers, tomato, and corn; stir well. Cover and steam for an additional 20 minutes. While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat. Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent, but not brown. Add the remaining seasonings; stir thoroughly and remove from the heat. Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids. Steam for a final 5 minutes, covered. Fluff and serve. Yield: 10 servings. Calories: 195 Sodium: 374 mg Fat: 9 g Carbohydrates: 22 g Exchanges: 1-1/2 Bread; 1 Vegetable; 1-1/2 Fat from: Diabetic Gourmet Magazine From: "Mignonne"
Page 1375

THREE-ALARM BUFFALO CHILI

5

lb

buffalo stew meat (3/4

1

cubes)

1

or 2 fresh or pickled

1

jalapeno chilies

1

large

onion, chopped

4

cloves garlic, minced or

1

pressed

2

large

firm-ripe tomatoes, cored,

1

peeled, seeded, and chopped

1

large

can (15 ounces) tomato sauce

1

can

(12 ounces) beer

2

teaspoon

dried oregano leaves

2

to 3 teaspoons coarsely

1

ground black pepper

1 1/2

tablespoon

ground cumin

1

tablespoon

paprika

1/3

cup

ground pasilla chili or

1

ground new mexico chili

1

water

1

salt

To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves (to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely. Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2-1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water and bring to boiling. Add salt to taste. from McCurdy's New Game Kitchen Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle From: Judy Howle List Ä Yield: 1 servings

Date: 07 Sep 97 Chile-Heads

Page 1376

TOBY'S POSSUM ROAST

1

fat possum

1

large

1

cup

onion sauteed in 1 tbsp. lard bread crumbs

1

chopped red sweet pepper

1

hard boiled egg, chopped salt dash; of worcestershire sauce

To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails. Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue. Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. Yield: 1 servings

Page 1377

TOCANA DE VITA (ROMANIAN BEEF STEW)

1

lb

stew beef,veal or venison

1

tablespoon

fat

1

cup

1

onion, minced garlic bud

1/2

teaspoon

paprika

1/4

teaspoon

pepper

1

teaspoon

salt

2

tablespoon

green pepper, minced

2

cup

diced potatoes

1

tablespoon

flour

1/2

cup

cold water

Wash the meat in cold water, then let stand in the same. Brown onions in fat, add paprika and mix well. Add the meat, pepper, salt and garlic. Mix well, cover and let simmer for about 40 min. Add boiling water, green pepper and again let simmer for about 20 min. Mix the flour with cold water, add slowly to the meat and mix well. Simmer for about two minutes then set the stew aside. Place potatoes in salted water, bring to a boil and let boil for 5 min. Remove potatoes from hot water and place in stew. Bring stew to a boil and simmer gently for about 5 min. Serve hot. Sorry about the translation, it was literal, from grama. In the old country they always washed the meat first before cooking, I always thought it was just because it was freshly butchered, but soaking the meat tenderizes it greatly, and adds liquid to the stew for gravy. Beef or Veal neck or shank works great, though venison neck works- add peeled chopped apple in last 5 min. Tocana(stew_) de vita is the food of life. ENJOY! mmm Yield: 5 servings

TOMATO POT ROAST

2 1/2

lb

chuck or rump (elk or deer)

1

tablespoon

margarine or butter

2

cup

tomato juice

1

tablespoon

1

salt clove garlic

4

medium potatoes

6

carrots

Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done. Source: Agriculture Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

Page 1378

Yield: 6 servings

TRAILER PARK GROUNDHOG

1

groundhog

Take gun (.22 cal is good). Load with bullets and accurately fire at head [Ed. Note: We're assuming the groundhog's head, not your own]. Skin groundhog and gut him. Clean out carcass with waterhose. Cut critter into quarters. Make up a big batch of your favorite marinade (make sure it has oil and vinegar to help tenderize the groundhog). Throw marinade and critter pieces into plastic trash bag and marinade around 2 to 3 days in the refrigerator. Take out marinated critter pieces and throw on the grill on low heat. Cook until rare to medium rare. Do not overcook, critter will dry out. And no one likes their critter dry. www.briansbelly.com - Eat, Drink, and Be Heavy! Recipe formatted & posted to NCE by Dave Sacerdote, 1/2003 From: Dave Sacerdote

Date: 01-29-03

Yield: 4 servings

TRISH GOOD'S BACKSTRAP NUGGETS

2

venison backstraps

2

cup

2

tablespoon

all-purpose flour granulated garlic

1

salt

1

pepper to taste

Heat the bacon drippings in a deep fryer until hot. Combine all dry ingredients in a brown paper bag and shake well to mix. Slice backstraps into 1.5" wide strips. Place venison strips in bag and shake to cover well with the dry ingredients. Deep fry the floured strips until slightly darker than golden brown. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1379

TRISH GOOD'S BEAR MEAT TREAT

1

hind quarter bear meat cut

1

into paper-thin slices

1 1/2

lb

butter

Melt butter in a large heavy cast iron skillet over campfire or stove, allowing butter to get sizzling hot (but do not burn). Add paper-thin slices of bear meat to the hot butter. Fry for about 1 minute, dip them out and enjoy! My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S BEAR ROAST

1 1

bear roast pkg

1

onion soup mix carrots, chopped

1

potatoes, chopped

1

onion, chopped

1

fresh mushrooms, chopped

1

sour cream gravy:

1

beef bouillon cube

1/3

cup

milk

2

tablespoon

flour

1/2

cup

1

sour cream salt and pepper

Place roast in pan. Fill bottom of pan with 1/2 inch of water. Sprinkle packet of onion soup mix on top of roast. Cover and bake at 325 degrees F. for 8-9 hours, until tender, turning once. About 2 hours before roast is done, add more water and vegetables. Cover and cook until vegetables are tender. Make sour cream gravy by adding 1 beef bouillon cube to drippings in roasting pan. (Remove vegetables and roast, keep warm.) Thicken gravy with milk and flour. When thick, add sour cream. Heat through but do not boil. Season with salt and pepper. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1380

TRISH GOOD'S BLACK BEAR STEW

5

lb

1

bear meat cut in inch cubes

1/4

cup

flour

1

tablespoon

italian seasoning

4

tablespoon

butter

2

tablespoon

vegetable or corn oil

1

large

1

onion diced 8 oz. tin beef broth

4

bay leaves (do not eat)

2

lb

1

lb

small. potatoes fresh mushrooms if button

1

size do not slice

5

carrots sliced

1

turnip cubed

5

parsnip sliced (optional)

Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated,combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.,serve with fresh rolls or italian bread. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S BLACK PEPPER JERKY

2

cup

red wine [mountain red]

1/2

cup

soy sauce

1

tablespoon

salt

1

tablespoon

worchester sauce

1/2

teaspoon

tobasco

1/2

teaspoon

onion powder

1/2

teaspoon

blk. pepper

1/2

teaspoon

1

garlic powder juice of 1/2-1 lime

1

grnd hot red pepper to

1

taste

Coat with coarse black pepper on one side before placing in pan or smoker. Marinade overnight.You can either cook in a smoker or in a slow oven (200 degrees+) for about 7 or 8 hours. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1381

TRISH GOOD'S BOAR STEW

1

lb

1/2

lb

1

boned and cubed boar meat bacon onion chopped

1

teaspoon

crushed garlic

2

teaspoon

curry powder

1/2

cup

water

2

tablespoon

parsley flakes

1

can

stewed tomatoes (16oz)

1/4

cup

sliced carrots

2

medium

potatoes

2

tablespoon

cornstarch

In a skillet fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbsp of bacon grease. Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. Stir during cooking. Stir in 1/4 cup of water.Remove from heat and set aside. In a 2 qt casserole combine, parsley,stewed tomatoes, carrots and potatoes. Add meat mixture to casserole and mix well. Bake at 350 degrees for 30 minutes. Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1382

TRISH GOOD'S CALICO BEAR

1/2

lb

1

bacon, cut crosswise into postage-stamp sized

1

pieces

1/2

lb

bulk pork sausage

1

lb

ground bear

1

large

onion, chopped

1/2

cup

catsup

2

tablespoon

yellow french's mustard

1/3

cup

brown sugar

1/3

cup

dark molasses

1

tablespoon

1

kitchen bouquet or chinese brown sauce

1/4

teaspoon

tobasco sauce

1

can

butter beans

1

can

kidney beans

1

can

pork beans

1

can

lima beans

1

can

great northern beans

In big skillet, fry Bacon, Sausage and Bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tobasco and Kitchen Bouquet. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1383

TRISH GOOD'S CHUCKWAGON VENISON

1

lb

16

oz

1

ground venison can whole tomatoes green pepper, seeded and

1

finely chopped

1

onion, finely chopped

1/2

cup

1

raw long grain converted rice

1

teaspoon

salt

1/2

teaspoon

leaf basil

1

dash

pepper

4

slice

1

american cheese, cut into triangles

Place all ingredients except cheese in crockpot. Stir thoroughly to mix ground venison with other ingredient s. Place 4 cheese triangles on top. Cover and cook on LOW for 7 -10 hours. Before serving, top with remaining 4 cheese triangles. 4 servings (about 2 quarts) My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1384

TRISH GOOD'S COUNTRY STYLE VENISON STEW (NEW)

1/2

lb

bacon or salt pork

2

lb

venison steak

4

tablespoon

flour

6

cup

water or beef stock

1

large

tomato, chopped

2

medium

carrots, sliced

2

medium

stalks celery, sliced

2

medium

1

potatoes, in 1 cubes dozen small white onions

1

tablespoon

1

cup

1

chopped parsley fresh green peas salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned.Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew.Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1385

TRISH GOOD'S CURED AND SMOKED SAUSAGE (COUNTRY STYLE)

37 1/2

lb

1/2

lb

1

deer, antelope or elk very fresh pork fat trimmings (fatback)

2

oz

black pepper

1/2

oz

ground cloves (or

1/2

oz

1

12 ground nutmeg, if desired)

1/4

oz

garlic powder (if desired)

1

lb

salt

1

oz

1

saltpeter (potassium nitrate)

Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge. Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained. * Reasonover, Francis L., 1977. Big Game -- Cooking Care, Texas Agricultural Extension Service, MP-1333. 15 p. Comments: Dale Rollins, Professor and Extension Wildlife Specialist My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1386

TRISH GOOD'S DEER JERKY MARINADE

3

lb

deer meat, thinly sliced

3/4

cup

wine, dry

1/3

cup

lemon juice

1/4

cup

onion, minced

1/4

cup

brown sugar

2

teaspoon

liquid smoke

1

teaspoon

seasoned salt

1/4

teaspoon

3

pepper bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat,spreading out to bring to room temp. Place on greased racks in a smokerand smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meatbecomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S DEER-FERAL HOG LINK SAUSAGE

5

lb

well trimmed venison

5

lb

lean hog meat

5

lb

hog fat or bacon ends

4 1/2

oz

1

adkins sausage seasoning (16 oz. to 50 lbs.

1

meat pkg)

3

teaspoon

prague #1 powder*

6

teaspoon

liquid smoke

1

quart

ice water

2

tablespoon

hickory salt

4

tablespoon

1 6

red pepper flakes**

oz

soy protein concentrate*

Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1387

TRISH GOOD'S DUTCH OVEN VENISON

4

lb

1

shoulder roast of venison flour seasoned with salt

1

and

1

pepper

3

tablespoon

cooking oil

1

onion, sliced

1

green pepper, sliced

1

garlic clove, minced

1

can

tomatoes (16 oz)

1

tablespoon

sugar

1/2

cup

dry red wine

1/2

teaspoon

1

thyme parsley sprig

4

cloves, whole

20

peppercorns

2

bay leaves, crushed

12

juniper berries, crushed

Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven. When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thymeto the Dutch oven and heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of double thickness cheese cloth, and tie with a string into a bag. Add the bag to pot. When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender. Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1388

TRISH GOOD'S ELK OR MOOSE LIVER

1

whole liver, sliced

1/2

cup

flour

1/4

cup

bacon grease

1

can

beef broth

2

tablespoon

tomato paste

1/2

onion, cubed

3

garlic cloves, minced

1

bell pepper, sliced

1/4

teaspoon

chili powder

1

pinch

oregano

1

pinch

1

black pepper salt to taste

Heat bacon grease in a fry pan. Coat liver with flour, brown on both sides. Sprinkle some more flour on the liver then add enough water to cover the liver about 3/4. Cook until the water is almost cooked away, turn the liver and repeat. Move the liver and remaining broth to a casserole dish, pre-heat oven to 325. Add beef broth, tomato paste, onion,garlic, chili powder, oregano, black pepper, bell pepper, and salt to taste. Stir, cover, and bake at 325 for about 1 hour. Make good use of the gravy, it is delicious as well. Makes 2 servings My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1389

TRISH GOOD'S FERAL HOG LINK SAUSAGE

10

lb

lean hog meat

5

lb

hog fat or bacon ends

4 1/2

oz

1

adkins sausage seasoning (16 ounces to 50

1

lb

meat package)

3

teaspoon

prague #1 powder*

6

teaspoon

liquid smoke

1

quart

ice water

2

tablespoon

hickory salt

4

tablespoon

1 6

red pepper flakes**

oz

soy protein concentrate*

Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links. **Medium hot! Vary red pepper according to taste. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S FLASH CAMP MARINADE

4

steaks (any big-game will

1

work)

1

garlic salt

1

lemon

1

pepper

1

teriyaki sauce

1

beer or wine

Put steaks (use whatever size you like) into a steep-sided bowl. Rub on garlic salt and lemon pepper, then shake in a liberal amount of teriyaki sauce. Pour in a small amount of beer, but just enough to cover the meat. In a civilized environment, white wine makes and excellent replacement of beer. Marinate for only a short time so that you don't mask the flavor of the meat (about 15 to 20 minutes is plenty of time). And don't go anywhere near a frying pan! Cook the steaks on a barbecue or, better yet, on a grill over campfire coals. Cooking time will depend on the thickness of the cuts, but never cook past medium-rare. Because of game meat's low fat content, this will ensure that the steaks are tender and juicy. Serves 4. Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)

Page 1390

My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S FRESH BREAKFAST SAUSAGE

25

lb

1 25

lb

1

very fresh regular pork trimmings (50 percent

1 1

lean deer, antelope or elk meat

lean, 50 percent fat) lb

salt

1 1/2

to 2 ounces ground sage

1 1/2

to 2 teaspoon red pepper

1

teaspoon

1

sugar for small quantities

2

lb

wild game meat

2

lb

regular pork trimmings

2

teaspoon

salt

4

teaspoon

ground sage

2

teaspoon

ground black pepper

1/2

teaspoon

red pepper

1

teaspoon

sugar

Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes. If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable. If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1391

TRISH GOOD'S GAME SAUSAGE

2

lb

ground meat*

1/2

teaspoon

curing salt (optional)

1

lb

ground pork

1

small

crushed garlic clove**

1

tablespoon

salt

1

teaspoon

black pepper

1 1/2

teaspoon

1 1

paprika water

teaspoon

1

coriander corn meal (optional)

Mix all together. Add enough water so that the mixture is not too stiff. Corn meal may be added to help bind the sausage mixture together. *Deer or moose meat is recommended but any wild game may be used. **Garlic powder to taste can be used instead of a garlic clove. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S GERMAN SAUSAGE

50

lb

50

lb

1 1 3/4

beef or venison (ground) fresh pork (ground) not too lean

cup

1

salt (sack salt, not iodized)

3

oz

morton quick cure

3

oz

black pepper

2

oz

1

garlic powder (fresh garlic is best)*

Mix all the ingredients together and add up to 2 quarts cold water when mixing. Sausage is ready to put in casings. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1392

TRISH GOOD'S HEARTY DUTCH OVEN BREAKFAST

1

lb

ground venison

2

tablespoon

vegetable oil

1

small

12 1

small

1 1

onion, diced eggs can jalapenos diced or green chilies

lb

1

cheddar cheese, mild or sharp

Brown ground venison in vegetable oil with onion and season to taste. Pour off any excess grease. Break eggs and add diced jalapenos. Stir over medium heat until eggs are nearly cooked. Sprinkle cheese over top. Remove from heat and let sit for 2-3 minutes. Serve with salsa or sour cream. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1393

TRISH GOOD'S HERBED VENISON MUSHROOM

3

tablespoon

1

lb

1

butter portabella mushrooms, raw, sliced

3

red onions, raw, finely

1

chopped

1/3

cup

flour, all-purpose

2

teaspoon

salt

1/2

teaspoon

paprika

1/2

teaspoon

cayanne pepper

3/4

teaspoon

1 2

lb

1 1/3

multi colored peppercorns, fresh ground venison steaks, 1 inch thick

cup

5

butter garlic, cloves, raw,

1

crushed

1

pinch

rosemary leaves

1 1/3

cup

beef stock

Melt butter in skillet; add mushrooms and onions and saute until tender. Place mushrooms and onions in shallow, 2-quart casserole and set aside. Combine flour,salt, paprika,cayann e pepper and peppercorn; dredge venison in flou mixture. Melt butter in skillet, add venison, and brown well. Place venison over onions and mushrooms in casserole. Top with garlic and rosemary. Pour beef stock over top. Loosen browned particles from skillet and add to casserole. Cover an bake 350 degrees Fahrenheit for 45 minutes. Serve with sauce over egg noodles My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1394

TRISH GOOD'S LEG ROAST OF VENISON

3

lb

5

slice

1

leg roast elk or deer salt pork onion

1

apple

1

teaspoon

salt

1/4

teaspoon

pepper

1/4

teaspoon

allspice

2

sprigs of rosemary

2

bay leaves

Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs. Place meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours,depending on tenderness of meat. Remove herbs before serving. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S MARINADE FOR DEER

1

lemon, juice of

1/2

cup

1/4

teaspoon

2

vinegar, wine tarragon onions, sliced

1

teaspoon

chili powder

1/2

cup

water

2

teaspoon

2

salt bay leaves

1/4

teaspoon

1/2

cup

1

pepper, black tomato catsup garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1395

TRISH GOOD'S MOOSE SLOPPY JOES

2

lb

ground moose

8

oz

jar mild picante sauce

1

cup

1/4

diced onion white vinegar

1

cup

green pepper, diced

1

pkg

taco spices seasonings mix

1/4

cup

brown sugar

1/4

cup

white vinegar

Brown ground moose in skillet with onion and drain on paper towels. Return mixture to skillet and add green pepper, Taco Seasoning, brown sugar, chilies, picante sauce and white vinegar. Cover and simmer 1 hour until thickened. Serve on hamburger rolls. Serves 6 My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S ONE PAN DINNER

3

venison chops

2

potatoes

3

medium

1

small

1 1/2

carrots chopped onion celery stalk

teaspoon

parsley

Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry). My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1396

TRISH GOOD'S ONION BUTTERED DEER STEAK

1

butter sauce

1/2

cup

butter

1/4

cup

minced onion

2

teaspoon

worcestershire or soy sauce

1/2

teaspoon

dry mustard

1/2

teaspoon

freshly ground pepper

In small saucepan, combine ingredients. Heat together until butter melts.Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S OVEN BARBECUED VENISON RIBS

2

lb

1

venison ribs salt & pepper

2

tablespoon

16

oz

1

brown sugar tomato sauce vegetable oil

2

tablespoon

vinegar

1

teaspoon

prepared mustard

In a 2 qt. baking dish or roaster arrange ribs. Brush lightly with cooking oil sprinkle with salt pepper. Bake at 325-350 degrees until fairly well done,turning once. Pour off any juices. Combine vinegar, brown sugar mustard with tomato sauce pour over ribs. Bake until done, basting occasionally with sauce. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1397

TRISH GOOD'S ROASTED RACCOON

1

raccoon

1

salt water

1

flour seasoned with

1

salt and pepper

1

fat

1

bacon strips

Soak pieces of raccoon in salted water overnight. Rinse off, dry and dredge in flour seasoned with salt and pepper. Brown in skillet in hot fat. Put meat in roaster, laying bacon strips over the top, until it is almost covered. Roast at 350 degrees F. for 3 hours, or until tender. Source: The Wildlife Chef My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S SALISBURY STEAK

5

backstrap, tenderloin, or

1

shoulder steaks

2

large

1

onions, cut into thin, long strips

4

large, fresh tomatoes, or

16

oz

1/4

cup

1

can whole, peeled tomatoes olive oil salt

1

pepper

1

worchestershire sauce

Heat oil in large saucepan and brown steaks on both sides. Add rest of ingredients. Cover, turn heat to medium-low and simmer for 30-45 minutes. Serve fresh over a hot bed of rice or noodles, or just eat plain. *elk, deer, moose or antelope will all work fine My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1398

TRISH GOOD'S SAUERKRAUT ROLLS

4

pieces of steak (elk or

1

deer)

2

slice

1/2

bacon chopped onion

2

teaspoon

sugar

1/4

teaspoon

pepper

1

cup

sauerkraut

1/2

cup

meat stock

Pound meat quite thin and cut into pieces about 3 by 4 inches. Dice bacon and fry; add onion and cook 5 minutes. Add sugar, pepper and sauerkraut.Heat thoroughly. Place a portion of sauerkraut mixture in center of each piece of meat. Roll and tie securely with tread or fine string. Place rolls in a greased casserole and add meat stock. Bake in a moderate oven (350 degrees F.)about 1 hour or until meat is tender. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1399

TRISH GOOD'S SAUTEED DEER LIVER

1 1/2

lb

1 2

fresh or defrosted deer liver

tablespoon

1

vegetable oil clove garlic, crushed

1

small

1

tablespoon

12

piece fresh ginger sugar scallions, sliced

3

tablespoon

1

tablespoon

1

soy sauce sherry, port wine or straight brandy

1

tablespoon

cornstarch

1

tablespoon

water

Cut liver into bite-size pieces, first removing any membrane. Saute the garlic in hot oil for one minute. Add liver and saute for three more minutes. Sprinkle on chopped ginger and sugar. Add scallions. Saute two minutes. Add soy sauce and sherry. Heat through. Blend cornstarch with water and add while stirring quickly and continue simmering until heated through. The trick is cooking for only the briefest time. Serve either over rice or with potatoes and sauteed vegetables of choice. Serves 4. Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92) My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1400

TRISH GOOD'S SUPER FRESH SAUSAGE

30

lb

ground wild meat

4

tablespoon

dry mustard

10

lb

4 1 1/2

ground pork chopped green onions

cup

brown sugar

2

chopped medium cooking

1

onions

1/2

cup

salt

1

teaspoon

celery powder

1 1/2

tablespoon

2

curing salt* cloves garlic

1/4

cup

black pepper

4

cup

water

Mix together first ten ingredients. Bring water to a boil. Place garlic cloves into boiling water to draw out the garlic flavor. Add water to mixture and discard garlic cloves. *Curing salt is optional. It is used to turn the meat red. **A small amount of corn meal may be added to help bind the sausage mix together. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1401

TRISH GOOD'S VENISON - VEGETABLE BAKE

2

lb

smoked venison sausage

1

small

onion; thinly sliced

14 1/2

oz

can stewed tomatoes

1

teaspoon

dried whole oregano

1/4

teaspoon

pepper

4

medium

potatoes; thinly sliced

4

medium

carrots; thinly sliced

Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well,and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. Cover with aluminum foil. Bake at 350F for 45 minutes. 8 servings. Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired. Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S VENISON BACON

20

lb

medium ground pork

20

lb

medium ground venison

2

cup

tender quick

2 3/4

cup

brown sugar

3

tablespoon

liquid smoke (optional)

Mix ingredients well and form into cake pans and cover.Cool in refrigerator overnight.Turn upside down onto a cookie sheet and put into smoker at 150 degrees for about 9 hours.(Be sure to remove from cake pans so that a crust isn't formed). I like hickory best but use whatever flavor you like.Make sure meat is pressed into pans firmly. Let cool and slice it up and wrap.Freezes up to a year.Fry like regular bacon but use a little oil with it because it is lean. Skip Selinger.

Page 1402

My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S VENISON BIGOS

1/2

lb

venison, cubed

1/2

lb

lean pork, cubed

1/2

lb

1

venison sausage, sliced 1/2 thick

1/2

lb

bacon, diced

1

can

beef broth, (10 1/2 oz)

1

large

onion, diced

8

oz

fresh mushrooms, sliced

1

cup

red wine

1

tablespoon

1 2

mild paprika salt and pepper, to taste

can

sauerkraut, (32 oz total)

In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saute onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1403

TRISH GOOD'S VENISON GOULASH

2

lb

1 1/2

venison (any cut) cut into inch cubes

3

tablespoon

flour

3

tablespoon

bacon fat

1

large

onion, sliced or chopped

1

fine

2

cloves garlic, chopped

1

tablespoon

hungarian paprika

1/2

cup

red wine

1

quart

1

boiling water or stock salt to taste

1

small

can tomato paste

1

cup

sour cream (optional)

Roll the meat in the flour, pressing the flour into the cubes. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary. Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, buttered noodles, or boiled new potatoes covered with sour cream. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1404

TRISH GOOD'S VENISON SALAMI

6

lbs, medium or fine ground

1

venison

6

tablespoon

tender quick

3/4

cup

water

1/4

cup

mustard seed (optional)

Use whatever spices you like.I like to use coarse pepper and a lot of it.I flatten the meat onto a counter top and cover it with pepper.Then I mix it together.Do not use any salt unless you really like it because you have already used Tender Quick. I made that mistake once. Mix meat together and divide into 6 equal parts.Form into rolls. Looks a lot like a small loaf of bread.Wrap and refrigerate overnight.Remove wrap and set onto broiler pan and bake at 300 degrees for one hour. Remove from pan and wipe excess fat off with paper towel.Let cool,then wrap and freeze.This is really good for a sandwich,with crackers and cheese or just by itself.skip My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1405

TRISH GOOD'S VENISON SAUSAGE/SALAMI

1

basic ground meat mix

5

lb

lean venison

1

lb

pork back fat

3

tablespoon

1

salt salami seasoning

2

tablespoon

1

tablespoon

1

sugar cayenne pepper

1

teaspoon

1

tablespoon

1

ground cloves fine-ground pepper

2

teaspoon

garlic powder

3/4

cup

dry milk (mix to thin

1

paste)

1

sausage seasoning

2

tablespoon

sugar

1

teaspoon

cayenne pepper

1 1/2

tablespoon

1 1 1/2

ground chili powder

teaspoon

1

ground celery seed

1

tablespoon

3/4

cup

1

garlic powder dry milk (mix to thin paste)

1

weiner seasoning

1 1/2

teaspoon

ground white pepper

1 1/4

teaspoon

ground coriander

1 1/2

teaspoon

1

mustard powder pepperoni seasoning

2

tablespoon

sugar

1

teaspoon

ground cumin

1 1/3

teaspoon

1

leaf oregano

1

teaspoon

thyme

1

tablespoon

cracked pepper

2

tablespoon

fine ground pepper

3

tablespoon

chili powder

1

teaspoon

whole anise

3/4

cup

1

dry milk (mix to a thin paste)

Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes that follow. Keep mixture cold. STUFFING AND COOKING THE MEAT MIX. There are several methods tht you can use to stuff and cook your meat mix. To stuff your meat mix, you can either purchase casings from you meat market or you can use cans to shape your sausage. If you use commercial casings you need to make them pliable by soaking in a solution of 1 pint warm water, 1 tablespoon vinegar, and 1 teapoon salt for three hours. Rinse casings thoroughly before stuffing. After

Page 1406 stuffing, cook sausage with one of the methods described below. When using cans, be sure the meat is thoroughly packed in the cans to avoid air pockets. A no. 2 1/2 can is a convenient size. Cover the stuffed cans with foil before cooking. Cooked sausage can be stored safely in the refrigerator for 2 to 3 weeks, or it can be frozen. Frozen sausage should be used within 2 to 3 months for best quality. COOKING METHODS: PRESSURE SAUCEPAN METHOD OF COOKING: Place cans of sausage or casings filled with sausage on rack in pressure saucepan. Put 1 cup water in the bottom of the pan and place cover on cooker. Follow operating directions that came with your pressure saucepan and cook 15 minutes at 15 pounds of pressure, or at "cook" position. When cooking time is completed, set pressure cooker off heat and leave sealed until pressure has returned to the zero position. Place a large pan in the sink and fill with 3 to 4 inches of ice water, remove sausage from cooker and place in water to cool. If necessary add more cold water, being careful not to let water run into the cans. When cool remove sausage from cans, and refrigerate or wrap sausage for freezing. OVEN METHOD OF COOKING: Place filled cans or stuffed casing on rack in baking pan and bake at 325 F for 1 hour and 15 minutes. Cool, package, and store as directed under pressure saucepan method. SMOKING METHOD: USE ONLY WITH STUFFED SAUSAGE CASINGS Hang stuffed sausage casings in smoke house. Hot smoke at 160 degrees to 180 degrees F for about 8 hours. Test for doneness by inserting a thermometer into the center of the sausage. The internal temperature, when done, should be at least 165 degrees F. When cool, regfrigerate or wrap sausage as indicated for other cooking methods. Recipe from: "Oregon State University Extension Service" My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1407

TRISH GOOD'S VENISON SOUP

2

lb

1

ground venison onion, chopped

1

parsnip, sliced

3

potatoes, cubed

3

medium

1/2 1

rutabaga, peeled and cubed can

3 3

carrots, sliced (18 ounces) whole tomatoes beef bouillon cubes

cup

1/2

water head cabbage, cut in chunks

1

bay leaf

1/2

teaspoon

dried oregano

1

teaspoon

salt, or to taste

1/2

teaspoon

1

ground black pepper

Brown meat and onions. Add the rest of the ingredients and simmer 1-2 hours. Makes 6 servings My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S VENISON STEAK

3

lb

venison

1

large

onion

1

large

bell pepper

2

can

mushroom soup

2

can

1

water salt to taste

Brown venison in small amount of shortening. Saut onion and bell pepperand add to the skillet with the browned steak.Mix soup and water and pour over the meat and sauted vegetables.Simmer 'til tender. This recipe came from Country Magazine and is delicious. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1408

TRISH GOOD'S VENISON STEW

2

tablespoon

cooking oil

2

lb

. venison stew meat

3

large

2 1

onions, coarsely chopped garlic cloves, crushed

tablespoon

1

worcestershire sauce bay leaf

1

teaspoon

dried oregano

1

tablespoon

salt

1

teaspoon

1

pepper peas

1

celery, chopped into 1

1

pieces

3

cup

water

7

potatoes, peeled and

1

quartered

1

lb

carrots, cut into 1 pieces

1/4

cup

flour

1/4

cup

cold water

1/4

teaspoon

kitchen bouquet, opt.

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer,covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes,carrots, celery, and peas. Continue to cook until vegetables are tender, 30-45 minutes. Mix flour and water (1/4 cup); stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet, if desired. (I do.) Remove bay leaf. Yields 8 - 10 servings. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1409

TRISH GOOD'S VENISON SUMMER SAUSAGE

15

lb

venison

10

lb

pork trimmings (5 lb lean-5

1

lb

fat)

7

oz

(or 2/3 c) salt

1

oz

commercial cure

1

oz

(1/4 c) mustard seed

3

oz

(1 c) pepper

3

oz

(1/2 c) sugar

1/4

oz

(3 t) marjoram

Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well. *Cure is optional. It is used to develop a pink color and as a preservative. **Sausage is quite spicy. If you like less spice, cut down spices. Smoking Summer Sausage Stuff prepared sausage into casings and smoke at 140F for 1 hour; 160F for 1 hour; and 180F for 2 hours, or until the internal temperature reaches 152F. (Insert a meat thermometer in the thickest part of the sausage.) Remove from smokehouse and spray with hot water for 15-30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100F. Let dry for 1 to 2 hours. Place in cooler. This one is from North Dakota State University. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1410

TRISH GOOD'S VENISON SWISS STEAK

2

venison steaks

2

sliced onions

1

several drops

1

worcestershire

1

can

1

cream of mushroom soup salt pepper

Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 - 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S VENISON TOMATO POT ROAST

2 1/2

lb

chuck or rump (elk or deer)

1

tablespoon

margarine or butter

2

cup

tomato juice

1

tablespoon

1 4

salt clove garlic

medium

6

potatoes carrots

Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1411

TRISH GOOD'S VENSION CASSEROLE

1

lb

ground venison or beef

1

small

onion

1

can

cheddar cheese soup

1

can

cream of celery soup

1

frozen french fries

1

pepper

Dice onion and mix with ground meat and pepper to taste (use *lots*). Press into the bottom of a 9x9" pan. Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the meat. Cover entire surface generously with frozen french fries. Bake at 350 for 40 minutes or until done - fries should be golden and crispy. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S WILD PIG OVEN ROAST

1 16

pork shoulder or butt roast oz

1

crushed pineapple and its juice

1

teaspoon

salt

1

teaspoon

oregano

1

teaspoon

pepper

1

dash

white pepper

Trim off any exposed fat. Rub salt, pepper, and oregano into the meat. Place the meat into a large roasting bag. Pour the can of pineapple over the meat, juice and all. Remove all air from bag and seal. Wrap the meat several times with aluminum foil it is important that it is sealed completely. Place the meat in a oven roasting pan, cover and cook at 200 degrees for 8-10 hours. Let stand for 10 minutes and serve. Side dishes for this recipe are pickled beets, yams, and coleslaw with raisins. Both wild and domestic pig cooked with this recipe are excellent. This is a great recipe for large family gatherings. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1412

TSAIBESA'S BANNOCK

4

cup

all-purpose flour

2

tablespoon

baking powder

1

teaspoon

sugar

1/2

teaspoon

salt

1/2

cup

bacon fat or lard

2

cup

water or milk

* In a large bowl, mix flour, baking powder, sugar and salt. * In a medium cast-iron skillet, melt the bacon fat. Add water. * Pour water into the flour and mix thoroughly with a fork. If dough is too dry, add more water. Turn dough out onto a floured surface and knead at least 3 minutes until firm and grease is evenly blended throughout. * Transfer dough to the skillet and pat out to a 3/-inch thickness. Prick all over with a fork. * Bake at 350*F for 45 minutes to 1 hour, until golden brown on top and the smell sets you free. Serves 6 to 8. From: Lindsey Jones Yield: 4 servings

TURKEY-WILD RICE CASSEROLE By: 'Waldine Van Geffen on www.prodigy.net Food BB' 4

slices

bacon cut 1/2' pieces

1

pound

fresh turkey breast tenderloins cut; 3/4' pieces

1

cup

coarsely-chopped carrots

1/2

cup

coarsely-chopped onions

1/2

cup

sliced carrots

1

cup

wild rice

1

can

cream of chicken soup

2 1/2

cups

water

2

tablespoons

soy sauce

1/4

teaspoon

dried marjoram (to 1/2 tspn)

1/8

teaspoon

freshly-ground black pepper

Cook bacon in large skillet over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook 2 minutes or until turkey is browned, stirring frequently. Spoon mixture into 3 1/2 to 4-quart slow cooker. Add all remaining ingredients; mix well. Cover; cook on LOW for 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed. Yield: 5 servings.

Page 1413

TURTLE RAGOUT

1

onion, chopped

2

tablespoon

1

tablespoon

butter, melted flour

1

bay leaf

1

clove garlic

1

cup

water

1

lb

turtle meat, diced

1

cup

wine

Cook onion in butter, blend in flour. Add remaining ingredients and simmer for 30 minutes. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 5 Feb 2003 21:25:06 ~0500 Yield: 4 servings

TUSHKA SEPOKNI'S DRIED CORN SOUP

1 7

ear dried corn cup

1

water strip fatback, sliced

5

oz

dried beef

1/8

teaspoon

pepper

Pour boiling water (2 Cups) over dried corn and cover. Let soak 2 or 3 hours. Place corn and water in a pot, add remaining water and the fatback and simmer for 3 hours or until corn is tender. Mix in dried beef and pepper and simmer, stirring, for 10 minutes. Choctaw recipe... Offered by Tushka Sepokni ~ Chocktaw Nation~ ... who learned this in Oklahma From: Paula Lattouf
Page 1414

TUSHKA SEPOKNI'S DRIED CORN SOUP CHOCTAW

1

ear

dried corn

7

c

water

1

strip

fatback, sliced

5

oz

dried beef

1/8

ts

pepper

Pour boiling water (2 Cups) over dried corn and cover. Let soak 2 or 3 hours. Place corn and water in a pot, add remaining water and the fatback and simmer for 3 hours or until corn is tender. Mix in dried beef and pepper and simmer, stirring, for 10 minutes. Choctaw recipe... Offered by Tushka Sepokni, Choctaw Nation who learned this in Oklahoma Native American Technology and Art From: Paula Lattouf Yield: 4 servings

Page 1415

TYROLEAN INN CARIBOU

8

oz

1 1 8

wild mushrooms - tree oyster shiitake, wood ear, morels, chantrelles

oz

1

bourbon (i like jack daniels)

1

butter

1

black walnuts - ground

4

shallots (minced)

3

cloves garlic (minced)

1

maple syrup

1

meat glaze

Meat Glaze (made by reducing a beef stock to a consistency that will coat the back of a spoon.) If this is unavailable you may use beef bouillion, but the flavor will be much less intense. Allow about 6.5 oz of meat per person. Cut meat into small medallions and pound with meat hammer to 1/4 inch in thickness. If the flavor or odor of the meat is too strong for your taste, soak the meat in buttermilk for 5-6 hours. Drain and pat dry before using. Procedure Saute shallots and garlic in clarified butter till they sweat. Add the mushrooms. When the mushrooms have expelled their water and it is evaporated remove ingredients from the pan. Add more clarified butter to sear meat. Flour the medallions and shake off excess. Sear on each side in the hot oil. Meat should remain rare in the center. Remove pan from flame. Add bourbon (an ounce or so per serving) and return to heat and flame. Remove meat from pan. Keep warm. Return garlic, shallots and mushrooms to pan. Add 1 1/2 oz. of meat glaze a pinch of black walnuts and a touch of syrup for each serving. Melt the meat glaze. When the sauce begins to boil whip in pieces of cold butter to desired consistency. (If bouillion has been used it will be necessary to knead the butter with some flour to bring the sauce to the correct consistency). Very little is needed. Season to taste with salt and pepper. Serve over the medallions. Created in The Tyrolean kitchen. Wine suggestion: Petite Syrah Dining in Vail, Colorado from VailNet the Official Web Site of the Vail Valley Copyright 1996, InterNetWorks Yield: 4 servings

Page 1416

TYROLEAN INN'S VENISON SAUERBRATEN

1

venison

1

marinade

1

quart

water

1

cup

red wine vinegar

1

medium

onion sliced

2 3

stocks of celery sliced tablespoon

2 1

pinch

1

salt bay leaf 1/4 tsp.

1 1

brown sugar cloves garlic

peppercorns teaspoon

crushed juniper berries

Cut about 5 oz. of venison for each person from the bottom round in the shape of a small roast. Marinate in the marinade below for 24 hours Remove from marinade, pat dry, then sear in hot oil on all sides Set aside Cook marinade until vegetables are done (bring to boil, then simmer) Strain marinade and return liquid to flame Add plumped raisins to sauce if desired Bring to a boil and thicken with ground ginger snaps Place roasts in oven and heat until medium rare Slice roasts across grain and place on plates Before topping with sauce whisk sour cream to taste into sauce This recipe originated in the Black Forest, Germany Suggested Wine: Cabernet Sauvignon Tyrolean Inn Dining in Vail, Colorado from VailNet the Official Web Site of the Vail Valley Copyright 1996, InterNetWorks Yield: 4 servings

Page 1417

UNCLE BUCK'S VENISON CHILI

2

tablespoon

olive oil

1

medium

bell pepper; chopped

2

medium

2

onions; chopped fine cl garlic; crushed

1

lb

venison; ground

1

lb

venison; cut in chunks

8

oz

tomatoes; canned

4

tablespoon

1

tomato paste bay leaf

1

teaspoon

ground cumin

1

teaspoon

oregano

1/4

teaspoon

cayenne pepper

1

tablespoon

chili powder; mild

1

salt and pepper; to taste

1

cup

beef stock

2

tablespoon

dark brown sugar; to taste

2

can

chili peppers; small

14

oz

red kidney beans, canned

Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve. Yield: 8 servings

Page 1418

UNCLE BUCK'S VENISON KABOBS

1

venison; kabobs

1/4

cup

cranberry juice

1/4

cup

olive oil

1/4

teaspoon

fresh garlic

1/4

teaspoon

onion salt

1/4

teaspoon

celery salt

1/4

teaspoon

black pepper

1/4

teaspoon

sweet basil

1/8

teaspoon

1

ginger mushroom

1

onions

1

green peppers

1

cherry tomatoes

Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator. Thread the kabob on skewers. Alternate skewered meat with mushrooms,onion and green peppers. Grill over hot fire for several minutes. Do not overcook. While cooking, baste meat and vegetables several times with leftover marinade. Serve on a warmed platter. Recipe by: Uncle Buck's Venison, Littleton, N.H. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1419

UNCLE CHUCK'S VENISON RAGOUT

3

lb

venison

3

tablespoon

olive oil

3

large

5

onions, chopped cloves of garlic, crushed

1/2

lb

bacon, chopped

1

tablespoon

curry powder

1

can

tomato soup, undiluted

1 1/2

quart

1

water shot of bourbon

1/2

can

1/2

lb

1

beer sliced fresh mushrooms salt to taste

Cube the meat and fry it in a big electric skillet with the oil, onions, garlic and bacon. Add everything else except the mushrooms; cover and simmer for 50 minutes. Add the mushrooms and simmer for 10 minutes. Serve over noodles or rice. This will serve 8, and reheats or freezes well. Uncle Chuck is not a gourmet cook, and when he found this recipe it called for 5 cloves of garlic, crushed. I intercepted him just before he started crushig 5 entire heads of garlic. With that intervention, the recipe came out just fine. Tom Nagel [email protected] rec.hunting Yield: 1 servings

Page 1420

VARIOUS EDIBLE SOUTHWESTERN PLANTS

1

cactus

1

agave

1

yucca

1

beaver tail

1

ocotillo

1. Agave leaves taste horrible uncooked -- which probably explains why natives cooked them for a day or more in steam pits. Next time, I'll try it this way. 2. Yucca root -- had an area of land that we developed into a garden and removed some yucca plants, dug up roots which were very thick (like head of a baseball bat), midium brown in color. Cleaned and wrapped in alum. foil, put in oven at 400F. for several hours. There was a horrible smell from dripping juices, also a distinct smell of melted wax, which covers the root. After the root felt soft to touch, I took it out. The resulting dish was incredibly good tasting -- sort of a cross between a semi-sweeet potatoe and squash. 3. Beaver tail cactus pads -- cleaned out a bunch of these as well, held over open fire to destroy the spines, wrapped in alum. foil and cooked for about 30 min. in hot coals. I found the taste to be lemony but others tasted it as sweet. This is same experience I had last year, wondering if it's a genetic thing. 4. Ocotillo Flowers -- added them to salad directly and cooked in soups. I found the taste to be pleseant but some people had tingling sensation in their mouths for 15 min. I've encountered the same reaction when some people eat day lily flowers (though I find that they taste sweet). walking softly -- gabe From: Gabe Goldman <[email protected] Yield: 4 servings

Page 1421

VEAL NORMANDE

1 1/2

tablespoon

1/2

butter hallots

1 1/2

tablespoon

oil

1

can

cream mushroom soup

6

each

thinly sliced veal cutlets

2/3

cup

milk

1

single

or halved chicken breasts

1

each

tart apple peeled sliced

5

tablespoon

brandy

1

single

freshly cooked wild rice

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice. Yield: 4 servings

VENISION AU JUS

2

can

beef consomme, 10.5 oz.

1/2

cup

water

1

pkg

italian dressing mix, 6 oz.

2

lb

6

venison sholder roast deli steak rolls

COOKING: 1. Place the consomme, water, and Italian dressing mix in a crock pot and stir well. Add the meat. Set the crock pot on low and cover. Cook all night and the following day. 2. When you come back from fishing, just shred the meat and pile it liberally on deli steak rolls. Pour off the juice in the crock pot, putting some directly on the sandwich meat, and the rest in a bowl for dipping. Serve with a tossed salad. Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking Yield: 5 servings

Page 1422

VENISON SCRAPPLE

1

medium

2

lb

onion -- chopped fine venison -- bones and some

1

beef

1

cup

cornmeal

1

teaspoon

salt and dash of pepper

Brown onion in suet until delicate color. Into 2 quarts of salted cold water, add the browned onion with the fat and the meat and bones and cook until the meat is tender. Cool. Skim off the fat and remove the bones. Chop the meat fine. To the remaining liquid add enough water to make 1 quart. Add the cornmeal, salt, pepper, and meat. Cook 1 hour, stirring frequently to prevent lumping. Turn into mold. Cool. Cut in slices and fry until brown. Recipe By

:

Yield: 4 servings

VENISON - VEGETABLE BAKE - SL 12/87

2

lb

smoked venison sausage

1

small

onion; thinly sliced

14 1/2

oz

can stewed tomatoes

1

teaspoon

dried whole oregano

1/4

teaspoon

pepper

4

medium

potatoes; thinly sliced

4

medium

carrots; thinly sliced

: Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. : Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8 servings. Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired.

Page 1423 Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings

VENISON (DEER-ELK-ETC.) SWISS STEAK

3

lb

round steak 3/4-1 thick --

1

cut 3 x 4

1/2

cup

flour -- for dredging

1/2

teaspoon

salt -- for dredging

1/2

teaspoon

1

black pepper -- for dredging

1/2

cup

bacon grease

1

can

stewed tomatoes

1

medium

onion -- chopped fine

1

large

carrot -- chopped fine

1

can

beer (dark beer is best!)

1

tablespoon

worcestershire sauce

1/2

teaspoon

2 1

ground marjoran (or thyme) cubs

tablespoon

brown sugar

1

salt & pepper to taste

1

beef bouillon

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Recipe By

: Outdoors Recipe Page

From: Bill Spalding

Date: 14 Aug 97 Eat-L List

(Recipes And Food Folklore) Ä Yield: 1 servings

Page 1424

VENISON AND 4-BEANS

2

lb

venison

1

lb

bacon

1

can

pork and beans

1

can

lima beans

1

can

kidney beans

1

can

1/2

navy beans onion, cut up

1

green pepper, cut up

1

cup

mustard

1

cup

catsup

1

teaspoon

brown sugar

1

teaspoon

salt

1

teaspoon

pepper

Brown venison and bacon. Put all ingredients in crock pot and crook for 4 hours on high temperature setting. Yield: 5 servings

Page 1425

VENISON AND ANDOUILLE SAUSAGE GUMBO

1

cup

roux

2

cup

chopped onions

1

cup

chopped celery

1

cup

chopped bell peppers

1

tablespoon

minced garlic

3 1

bay leaves pinch

1 1

cayenne essence

lb

1

andouille sausage, cut into 1 in. pieces

1

salt and pepper

6

cup

venison stock

1 1/2

lb

bottom round cut of

1

venison (or any cut

1

except for the loin and

1

rib area), cut into 1 in.

1

pieces

1/4

cup

finely chopped parsley

1/2

cup

chopped green onions

3

cup

cooked white rice

2

tablespoon

chopped green onions

In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence. Yield: 8 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2398 From: Dave Drum Yield: 4 servings

Date: 26 Oct 97

Page 1426

VENISON AND ON AND ON AND ON

1/2

chicken stock cube

1

clove garlic; finely chopped

1

tablespoon

7

tablespoon

1 250

olive oil pinches chilli powder

gm

1

halloumi cheese; cut into 5 slices lemon; juice of

1 1

fresh oregano; chopped

orange; juice of tablespoon

2

chopped fresh sage 2 1/2 cm thi white bread; cubed

200

gm

kurly kale; stalks removed

4

tablespoon

chopped fresh mint

25

gm

butter

4 4

sprigs rosemary slice

1

lemon sweet potato; peeled

1

vegetable oil for deep fat frying

2

venison steaks

2

tablespoon

balsamic vinegar

150

ml

red wine

150

ml

double cream

100

ml

greek yoghurt

1

500 gram bag frozen black forest fr; uits

1

salt and pepper

Preheat oven to 200c/400f/Gas 6. Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling water. Add the finely chopped garlic clove and cook for 2-3 minutes. Stir through the chopped oregano. Heat through the nuts in a wok. Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the stock mix and the chilli powder, season. Place the slices of halloumi in a dish. Sprinkle over the lemon juice, juice of 1/2 orange and the chopped sage. Season with salt and pepper. Heat a griddle pan and griddle the cheese slices until browned on both sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and fry the bread cubes. Season with salt, transfer to the oven and bake until golden and crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To serve put the croutes on a plate. Pile on the kale and put the halloumi on top. Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add the rosemary sprigs and lemon slices. Dice half the potato and add to the pan. Season with salt and pepper. Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer

Page 1427 back to the pan and mash, and season. Put a ring mould on a plate and fill with the mash. Allow to set in a warming oven. Finely slice the other half of the potato on a mandolin. Third fill a medium pan with vegetable oil and, when hot, deep fry the potato slices until golden and crisp. Drain on kitchen paper. Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint red wine. Keep warm. In a separate pan season the second steak and dry fry for two minutes on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the remaining kale with 1 tbsp water, season. To serve, remove the ring from the mash, put the stir fry kale on top with the dry fried venison. Garnish with the crisps. Put the venison strips around the plate. Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint and juice of 1/2 orange. Serve with the forest fruits. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Yield: 1 servings

Page 1428

VENISON AND PICKLED WALNUT CASSEROLE

----SOURCE: AUSTRALIAN VOGUE WI------MARINADE---1 1/2

cup

red wine

1 1/2

tablespoon

walnut oil

1 1/2

tablespoon

olive oil

3

onions peeled and sliced

8

cm piece cinnamon bark

2

cloves garlic, crushed

1 1/2

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

dried basil

1 1/2

kg

----VENISON---1

stewing venison, taken from the shoulder and cut into 5 cm cubes

4 1/2

tablespoon

plain flour

150

gm

butter

4

large

9 3

tomatoes, peeled and chopped pickled walnuts, sliced

teaspoon

1

angostura bitters extra whole pickled walnuts for ser; ving

To make marinade: combine ingredients in an earthenware bowl. Add venison, cover, stand at room temperature for 24 hours. Remove meat from marinade, pat dry, toss in flour, then fry in melted butter until lightly brown. Place meat with marinade, tomatoes, walnuts and angostura bitters in casserole dish, cover tightly and cook very slowly at 160'C for 2 1/2 to 3 1/2 hours, or until tender, adding a little extra red wine during cooking if necessary. Serve with whole pickled walnuts. Sue Forster. Bon-Appetit, Exec.Chef. Magnus Johansson Yield: 8 servings

Page 1429

VENISON AND PORK GALANTINE WWW.BACKHAUL.NETOK/SCOTGAME.HT

3

lb

thick breast venison

1/2

lb

raw ham or ayrshire bacon

1

lb

1 3

pork sausage-meat or minced pork

centiliter

garlic

3

hard-boiled eggs

1

sprigs of thyme and

1

marjoram

6

black peppercorns

1 8

salt and pepper to taste cup

water

Bone venison, cut away any gristle. Cube ham, mix with sausage-meat and garlic. Boil venison bones with water, salt and herbs. Spread half sausage-meat over venison. Spread eggs cut in half on top of venison. Spread rest of sausage-meat on top of eggs. Season well. Roll up carefully, put in a floured cloth, tying ends securely. Place in venison bone stock, cover, simmer gently 4 hr. Leave to cool in water. When cold, remove. Take off cloth, place galantine in dish which just fits it. Cover with foil, put a weight on top, chill. Serve cold, cut into slices. From: Michael Loo Date: 20 Nov 98 Yield: 4 servings

VENISON AND POTATO LOAF

1

lb

1

browned ground venison, drained

4

cup

potatoes, peeled and sliced

1

tablespoon

onion, chopped

2

teaspoon

salt

1

pepper

3/4

cup

canned milk

1/2

cup

oats

1/4

cup

catsup

5

tablespoon

onion, chopped

Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender. Yield: 5 servings

Page 1430

VENISON AND TEQUILA STEW

2

lb

meat; *

1/4

c

unbleached flour

1/4

c

vegetable oil

1/2

c

2

onion; chopped, 1 medium bacon; slices, cut up

1/4

c

carrot; chopped

1/4

c

celery; chopped

1/4

c

tequila

3/4

c

tomato juice

2

T

cilantro; fresh, snipped

1 1/2

t

salt

15

oz

garbanzo beans; 1 can

4

c

tomatoes; chopped, 4 medium

2

cloves

garlic; finely chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch cubes. Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Yield: servings: 6 ser

Page 1431

VENISON AND TURNIPS IN A BAG

1

venison roast - whatever you

1

like

1

turnips - cut into one-inch

1

cubes

10

small

onions - whole

1/2

teaspoon

mint - dried

2

tablespoon

parsley

2

cup

white wine - dry

1

tablespoon

worcestershire sauce

4

drop

1

peychaud's bitters cayenne pepper - to taste

1

salt - to taste

1/2

lb

smoked sausage

1/2

teaspoon

garlic powder

1

tablespoon

flour

1

reynolds cooking bag -

1

turkey size

Shake the flour in the bag. Pat salt and pepper on roast. Place roast in bag. Put turnips, onions, and sausage (leave whole - don't cut up) around the roast. Sprinkle the mint and parsley on roast. Dissolve garlic powder in wine and add Worcestershire sauce and bitters to wine. Pour into bag (not over the roast). Punch 12 holes in the bag with a two-tined fork after tying. Cook in 325-degree oven for 2 hours. Source: Gourmet & Gourmand - J. Wilson Fat grams per serving: Cholesterol per serving: From: Fred Towner Yield: 12 servings

Approx. Cook Time: 2:00 Marks: Date: 03-02-96

Page 1432

VENISON AND WILD RICE STEW By: A we n' de Yauh ho.... Stormy Windwalker 3-1/2

pounds

shoulder of venison, cut into 2' cu; bes.

2

teaspoons

of salt

1/8

teaspoon

fresh ground pepper

2

quarts

water

2

yellow

onions, peeled and quartered

1-1/2

cups

of wild rice, washed in cold water

Place the venison, water, and onions in a large heavy kettle, and simmer uncovered, for about 3 hours, or until the venison is tender. Mix in the salt, pepper, and wild rice, cover and simmer for 20 minutes. Stir in mixture, then simmer, uncovered for about 20 minutes more, or until rice is tender and most of the liquid is absorbed. Yield: 6-8 servings

VENISON APPLE STEW

1

lb

cubed venison

2

tablespoon

veg. oil

1

medium

onion sliced thin

1

tlbsp flour

2

tart apples peeled cored and

1

sliced

13

oz

beef broth

1/2

teaspoon

sage

1

large

potato cubed

1

cup

1

fresh or frozen peas and carrots

In large sauce pan brown venison in oil over med-hi heat. Add onion cook until tender. Stir in flour add apples and broth simmer 1 1/2 hours serve with fry bread may be doubled From: " Jet Tillman" <[email protected]: Tue, 26 Nov 2002 15:59:17 ~0500 Yield: 4 servings

Page 1433

VENISON ASADO (ROAST)

4

lb

1

rump roast head garlic, peeled but left

1

whole

1 1/2

tablespoon

garlic salt

1

medium

white onion; thinly

1 1

sliced teaspoon

1 10

salt cube

medium

10

whole tomatoes potatos

1

fresh ground black pepper to

1

taste

1/2

head lettuce; shredded

1

medium

1

red onion; thinly sliced lime

1/2

cup

1/2

lb

vegetable oil feta cheese or monterey jack

1

coarsely grated

1

beef bouillon

COOKING: 1. Place the rump roast in a large soup pot and cover with water. Add the garlic, white onions, garlic salt, and beef bouillon cube, and bring to a rapid boil. Reduce heat, cover, and simmer gently for 2-3 hours until the meat falls from the bone. 2. Remove the meat from the pot and set aside to cool. Add the tomatoes to the pot and cook until soft. Mash the tomatoes in the liquid and season with pepper. Keep warm. This is the au jus. Dice the cooled meet into 1-inch cubes. Set aside. 3. Boil the patoes until you can just barley stick a fork into them. Remove from heat, drain, and set aside to cool. When cool, remove skins and dice into 1-inch pieces and set aside. Place the lettuce and red onion on a plate and squeeze lime juice over the top. Let sit for 20 minutes. 4. In a large, heavy skillet heat vegetable. When the oil is hot but not smoking add the cubed meat and potatoes and brown thoroughly. 5. To serve, spoon some of the meat and patato mixture on a plate; spread the lettuce and red onion over it, pour some of the au jus over that, and top it off with the cheese. Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking Yield: 8 servings

Page 1434

VENISON AU VIN

1

venison roast(4-6 lbs)

1

or 4 steaks

2

bay leaves

1/4

cup

red wine vinegar

2

cup

claret wine

1

salt to taste

3 1/2

tablespoon

olive oil

2

can

cream of mushroom soup(8oz)

1 1/2

cup

1 2 1 1/2

water clove garlic minced medium onions chopped

teaspoon

worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown! Yield: 46 servings

VENISON BARBECUE

3

lb

venison roast

1

cup

catsup

1

tablespoon

salt

2

tablespoon

worcestershire sauce

1/4

cup

vinegar

1

tablespoon

butter

1/8

teaspoon

3 1 1/8

cinnamon slices lemon onion, sliced thin

teaspoon

allspice

Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350 degrees F.). Cook 1 1/2 to 2 hours turning occasionally. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 1435

VENISON BENISON

1

deer fillet, med size

2

tablespoon

butter, melted

1

tablespoon

flour

2

tablespoon

1

orange juice bay leaf

1/2

lb

2

tablespoon

1

mushrooms, chopped butter, cold salt & pepper to taste

Mix melted butter with chopped mushrooms and cook for about five minutes. Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf. Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per side. Place in a hot broiling plate, sprinkle with salt, add mushroom-orange juice sauce and cook until done to your desire, basting while it cooks. Hugg's Note: Use 2 levels of charcoal briquets for hot fire. Add hickory nuts or pecans, whole in husks, for smoke flavor. Yield: 1 servings

VENISON BENISON #1

1

deer fillet, med size

2

tablespoon

butter, melted

1

tablespoon

flour

2

tablespoon

1

orange juice bay leaf

1/2

lb

2

tablespoon

1

mushrooms, chopped butter, cold salt & pepper to taste

Mix melted butter with chopped mushrooms and cook for about five minutes. Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf. Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per side. Place in a hot broiling plate, sprinkle with salt, add mushroom-orange juice sauce and cook until done to your desire, basting while it cooks. Yield: 1 servings

Page 1436

VENISON CASSEROLE (GESCHMORTE HIRSCHKEULE)

6 2 1/2

rashers streaky (fatty) bacon lb

1

joint of leg of venison for roastin; g fine sea salt and

1

freshly ground black pepper

12

shallots

8

oz

1

mushrooms bay leaf

8

juniper berries

1

cup

red wine

1/4

cup

cornflour (cornstarch)

1/2

cup

single (light) cream

This German recipe is cooked in a Romertopf, a casserole rather like a chicken brick which must be soaked before use in the oven, but then steams and bakes the meat with very tender results. Leg of hare can also be cooked this way, adjusting the quantities accordingly. Soak the Romertopf in cold water for at least 15 minutes. Preheat the oven to 220-C/425-F/Mark 7. Line the Romertopf with the bacon . Season the venison with salt and pepper and place on top. Add the chopped shallots, sliced mushrooms, bay leaf, juniper berries and red wine. Cover and cook in the oven for about 2 1/2 hours. Take out the meat and keep warm. Pour the cooking liquid into saucepan and thicken with the cornflour (cornstarch). Add the cream with salt and pepper to taste and heat gently without boiling. Serve the venison with the sauce. SOURCE: WILD GAME COOKING---------------------- Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Submitted By SALLIE KREBS> On 12-21-94 (2156) Yield: 4 servings

Page 1437

VENISON CHILI

1

3 tbsp bacon drippings

3

lb

1

ground venison 2 large onions chopped

1

3 clove garlic; minced

1

2 bell peppers chopped

1

2 (1 lb) cans of tomatoes

1

2 (8 oz) cans tomato paste

1

4 tbsp hot chili powder

1

1 tsp ground cumin

1

1 tsp paprika

1

2 tsp salt

1

1 tsp cinnamon

1

1 tsp cocoa

1

black pepper to taste

2 (16 oz) cans chili hot beans Water as needed for - consistency (1 to 2 cups) Heat drippings in a heavy Dutch oven. Add meat and cook until meat is slightly browned. Add onion, garlic, bell peppers and saute until limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt, cinnamon, cocoa, and pepper. Add water and simmer 45 minutes to 1 hour. Add beans and continue to cook for 45 minutes to 1 hour. From AOL. MM: Frank Sargeant's Chili From: [email protected]

Date: 09-04-02

Yield: 1 batch

VENISON CHILI ALA FRED

1

lb

venson [ground]

1/2

cup

onions [chopped]

1/2

teaspoon

salt

1/4

teaspoon

pepper

4

cup

tomatoes [canned & chopped]

3/4

cup

catsup

1

can

(15« oz) kidney beans

1)

Combine the venison, onions, salt and pepper, and brown in a

skillet, stirring `til crumbley... 2) Add the remaining ingredients, and simmer for 45 min or `til it is of the desired consistancy... Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook typed for you with permission by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at (315) 786-1120 Yield: 4 servings

Page 1438

VENISON CHILI WITH BLACK AND RED BEANS

1

tablespoon

1

lb

1 1

olive oil venison or other desired meat; coarse grind

large

2

onion; dice banana peppers; dice

1/2

oz

chili seasoning

1/2

lb

dried red beans

2

can

dark beer; 12 oz ea, or

24

oz

water

1/2

gal

cold water

Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and chili seasoning. Let meat and veggies brown. Do not burn. Add beans. Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You might need to add a small amount of water if beans are not cooked and water evaporates. Source: Chef Jamie Shannon, Commander's Palace, NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write-Access!) Ä Yield: 1 servings

Page 1439

VENISON CHILLI

1/4

cup

4

lb

1

oil, more if needed boneless venison, chopped into medium dice

2

lb

boneless pork, chopped into

1

medium

dice

12

garlic cloves, minced

2

cup

3/4

cup

1

mixed ancho and chipotle chile purees

8 2

diced yellow onion

tomatoes, chopped tablespoon

1

and one teaspoon cumin, divided

1

cup

diced red bell pepper

1

cup

diced green bell pepper

1/2

cup

paprika

2

tablespoon

cayenne

2

tablespoon

black pepper

2

tablespoon

kosher salt

2

tablespoon

chilli powder

1

cup

masa harina

2

quart

beef stock

4

cup

cooked cowboy beans

2

cup

chopped cilantro leaves

Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion. Cook 15 minutes. Add chilli purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more. Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chilli powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings. Garnish each serving with chopped cilantro. Makes 10 to 12 servings. [email protected] (Syd Bigger) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html From: Dave Drum Yield: 4 servings

Date: 24 Jul 98

Page 1440

VENISON CHOPS RECIPE

8

venison chops

1

pkg

lipton onion soup mix, dry

2

cup

of water

Venison Chops - about 8, or so. Layer the chops in a pressure cooker with Lipton Onion Soup Mix, Dry. Add about 2 Cups of water. Put the lid on and cook on low for about an hour. Delicious!!! Meat just falls away from the bone and fat. Very tender! Hope you like that one! From: Mindy #222 @1215027 1 Date: 03-25-94 From: Z Pegasus #2 @1219000 1

Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki Yield: 1 servings

VENISON CHOPS WITH DRIED CRANBERRIES

1/4

cup

dried cranberries

1/2

cup

port

2

tablespoon

2

olive oil 6-ounce venison chops

1

tablespoon

chopped shallots

1

cup

demi glace

1

tablespoon

1

unsalted butter salt and pepper

1

small

pot of soft polenta

1

tablespoon

chopped parsley

1

tablespoon

grated parmesan cheese

In a bowl soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese. Yield: 2 servings Posted to MC-Recipe Digest V1 # Recipe by: ESSENCE OF EMERIL SHOW #EE2243

Page 1441 From: Meg Antczak <[email protected]> Date: Fri, 6 Dec 1996 07:58:48 -0500 Yield: 2 servings

VENISON CHOPS WITH MARCHAND DE MUSCADINE SAUCE

8 1

4 ounce in thick teaspoon

1 8

tabasco pepper sauce salt

tablespoon

1

butter or margarine -softened, divided

1

tablespoon

vegetable oil

1/2

cup

sliced green onions

1

cup

dry red wine

1/2

cup

muscadine or grape jelly

1/4

teaspoon

tabasco pepper sauce

1/4

teaspoon

1

salt venison chops -- about

Season chops with 1 teaspoon TABASCO sauce; sprinkle with salt. In large skillet, over medium high heat, melt 1 tablespoon butter; add oil. Place chops in pan, 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm. In same skillet, melt 2 tablespoons butter. Add green onions. Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to a boil and boil rapidly until reduced to 1/2 cup. Stir in jelly until melted. Add 1/4 teaspoon TABASCO sauce and salt. Remove from heat. Stir in one-at-a-time 5 remaining tablespoons butter until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired. Makes 4 servings. From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter/Publishers. Busted by Karen Sonnessa Recipe By

: Tabasco www.tabasco.com

From: "Karen Sonnessa"
Page 1442

VENISON CIVET

1 1/2

kg

200

gm

venison; stewing ----FOR MARINADE----

1 100

onion; sliced shallot; sliced

gm

carrot; sliced

2

garlic cloves

1

parsley stalks

1

herbes de provence or thyme

1

salt

1

peppercorns; lightly crushed

30

ml

cognac or good armagnac

1

liter

red wine; good - or to cover

50

ml

oil, just to cover

1

juniper berries ----TO COOK----

200

gm

pork back fat

100

gm

cooking fat/oil

200

gm

onion

50

gm

flour

500

ml

red wine; good

1

salt

1

pepper

1

garlic clove; crushed

----OPTIONAL---10

ml

vinegar

100

ml

blood, to thicken

Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and spices and cognac or armagnac. Add meat cut into largeish pieces, now pour over enough wine to cover meat, Marinade meat 2 days, stirring morning & night. The day before serving, Take out and put into sieve, rejecting the vegetables. cut back fat into dice and fry in cooking fat. Add onion, (optional, when cooked take it out, liquidise and return) Fry meat in this fat until it becomes grey - it won't brown because it was marinaded. Sprinkle over the flour and stir till it disappears. Heat cooking wine (corbieres) pour delicately over meat, stirring to incorporate flour. Add enough to cover the meat. Simmer until meat is very nearly tender. Allow to cool. On the day of the meal, remove excess fat, reheat and simmer until meat is falling off bones. Strain sauce and reduce if needed. Add marinade - stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed, reheat to simmering point. If using blood, add it to simmering sauce off the heat, stirring the while. Pour back over the meat and serve without re-heating. Recipe Mme Barriere Nonards Correze MMed IMH c/o Goerges' Home BBS 2:323/4.4 From: Ian Hoare

Date: 29 Dec 96 National

Page 1443 Cooking Echo Ä Yield: 6 servings

VENISON COUNTRY SAUSAGE

67

lb

venison

33

lb

pork

5

oz

black pepper

30

oz

salt

1

lb

coriander

2

large

bulbs garlic, or to taste

Grind venison and pork after mixing with dry ingredients. Grend coarsely, not too fine. When ground, mix well, (fry a battie to taste). Stuff into casings (beef) and hang up to dry and smoke. Do not over smoke. Smoke slowly each day until desired smoke flavor is reached. If dry sausage is desired, allow to hang until thoroughly dry about 30 days or more. Place in freezing comppartment of freezer for another 30 days. Ready to eat as desired. If fresh sausage rather than smoked is desired, sausage mayy be kept frozen for a short pperiod of time and cooked as desired. Source: "Brush Country Cookbook", 1976 Yield: 100 lbs.

VENISON CREOLE - BPH

1

thin slices of venison

1

flour

2

tablespoon

1

margarine onion slices

1

tomato slices

1

green pepper slices

1

mushrooms

1

celery pieces

1

beef bouillon cube

1/2

cup

1

; water cornstarch

: Brown the venison in the margarine and saute onion and celery. Dissolve bouillon in water, thicken with cornstarch and pour mixture over venison in shallow baking dish. Add remaining ingredients. Bake for 45 minutes at 350 degrees. John Phillips' "Outdoors" column, "The Birmingham Post-Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Cooking Echo Ä Yield: 1 unknown

Date: 01 Jun 97 National

Page 1444

VENISON CURRY

3

tablespoon

2

fat cloves garlic, minced

1

lb

venison shoulder, cut into 1-inch c; ubes

2

medium

onions, sliced

1

tablespoon

curry powder

1/2

cup

raisins

1

cup

tomatoes, canned

1

oil

1

salt

Sear the venison in hot oil. Remove from the heat and set aside. In a heavy skillet, heat 3 Tbls of fat. When hot add the garlic and onions. Cook until lightly browned. Stir in the curry powder. Add the tomatoes and raisins and simmer for 10 minutes. Add the venison cubes to the tomato mixture. Season with salt and simmer for 1 1/2 hours. Add water when necessary to maintain the liquid level. From Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

Page 1445

VENISON EGGPLANT CASSEROLE WITH SOUR CREAM SA

----VENISON EGGPLANT CASSEROLE---1 1/2

lb

ground venison

3

lb

eggplant (approx. 2 large)

1/4

cup

olive oil

2

medium

onions, chopped

1

clove garlic, minced

1

cup

parmesan cheese, grated

1 1/4

teaspoon

salt

1/4

teaspoon

pepper

1/2

teaspoon

nutmeg

1

teaspoon

2

basil (dried) eggs, beaten ----SOUR CREAM SAUCE----

3

tablespoon

butter

3

tablespoon

flour

1/4

teaspoon

salt

1 1/2

cup

milk

1

cup

sour cream

CASSEROLE: Peel eggplant. Cube eggplant flesh. Toss with salt and allow to drain in a colander for 1/2 hour. Saute the eggplant in 2 TBS oil, stirring often until tender (about 15 minutes). Remove from skillet and set aside. In same skillet, saute onion and garlic until limp. Add the venison, cooking until browned. Stir in cheese, salt, pepper, nutmeg, basil and eggs. Stir in cooked eggplant. Spoon eggplant mixture into a 2-quart, greased, casserole dish. Bake, uncovered, in a preheated 350-degree oven for approximately 1 hour. Serve with sour cream sauce. SOUR CREAM SAUCE: Melt the butter. Blend in flour and salt; cook briefly to get rid of the "raw" taste of the flour (about 1 minute--DO NOT brown). Whisk in the milk and cook, stirring constantly, until mixture thickens. Just before serving, stir in the sour cream. Add some additional cheese to the sauce if you'd like. Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Yield: 1 servings

Page 1446

VENISON EMPANADAS

1

lb

ground venison

2

large

onions; chopped

1/2

cup

chopped olives

1/2

cup

chopped celery

1/2

cup

butter or margarine

2

jalapeno peppers; chopped & - with a little

1

salt and pepper to taste

2

tablespoon

vinegar

1

small

can tomato sauce

2

tablespoon

worcestershire sauce

Brown meat in butter, add other ingredients and simmer. Chill. Make favorite pie pastry, cut in circles (about the size of a cup). Place meat mixture in center and fold over, pricking with fork. Place on greased cookie sheet and bake in moderater oven, 20 to 25 minutes. ~ Mrs. Laura Frantzen, Fredericksburg, Tx posted in Cooking echo by teri chesser 7/95 6/96 Yield: 1 recipe

VENISON ETOUFFEE

5

lb

1 1 1

volume cup

1/2 2

venison, cut 1/2 inch cubes onions (equal meat in fine chopped bell pepper lemon, chopped fine

teaspoon

1

garlic, chopped fine louisiana hot sauce to

1

taste

1

salt to taste

2

tablespoon

1

cup

1

worcestershire sauce chopped fresh parsley olive oil

Salt and pepper meat and brown in olive oil. Put in heavy pot with all other ingredients. Cook on low heat from 6 to 8 hours until venison is tender. Serve over rice. Do not add any other liquids, but stir occasionally. For measuring the onions, by volume, we mean if you have a cup of meat, then you need a cup of onions. From Justin Wilson's Gourmet and Gourmand Cookbook My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 1447

VENISON FORESTIERE

----INGREDIENTS---6

venison medallions - 3 dia

2

garlic cloves - minced

1

cup

mushrooms - sliced

6

oz

whipping cream

1

directions

4

shallots - minced

2

tablespoon

2

oz

1

butter canadian club whiskey salt and pepper to taste

Pound medallions until they're all the same size. To make sauce, saute shallots and garlic in butter until tender. Add mushrooms and saute 5 minutes more (a mixture of wild mushrooms make this sauce especially exotic). Heat whisky in a small pan, add to vegetables in saute pan and ignite. Cook until flames die down. Stir in whipping cream and cook until it's reduced and thick enough to coat a spoon. Season with salt and pepper. Meanwhile, panfry venison in a bit of olive oil or butter over medium-high heat for 3 minutes in total - 2 minutes on first side, 1 minute on the second side. Serve in a pool of mushroom cream sauce. Submitted By [email protected] Submitted By [email protected] Yield: 1 servings

VENISON GOULASH

2

tablespoon

1 1/2

lb

1

oil venison, from neck, flank, shanks, cut into cubes 1 to

1

1 1/2 inches

3

medium

onions, very thinly sliced

2

tablespoon

paprika

1

teaspoon

salt

1

medium

1 1/2

green bell pepper, thinly sliced, seeds & pith removed

cup

water

In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles. source: Complete Book of Outdoor Cooking Yield: 6 servings

Page 1448

VENISON GULASCH

4

lb

1

venison shoulder carrot -- in 1/2 dice

1

marinade

2

ribs celery -- in 1/2 dice

2

spanish onions -- in 1/2

1

dice

1

sprig fresh rosemary

1

sprig fresh thyme

6

sage leaves

6

cloves garlic

6

peppercorns

6

juniper berries

1

bottle

4

tablespoon

lard

4

oz

speck -- in 1/4 dice

1/2

teaspoon

4

cinnamon cloves

1

cup

2

bunch

sour cream marjoram, leaves removed --

1

yet whole

1

dry red wine

Trim venison of any connective tissue and cut into 2-inch by 1-inch cubes. Place marinade ingredients into a 6-quart pot and bring to a boil. Allow marinade to cool and submerge venison pieces. Allow to stand covered in refrigerator overnight. Remove meat from marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat lard until smoking. Season venison with salt and pepper and place 4 to 5 pieces in pan and sear until deep golden brown all over. Remove to side plate and repeat until all meat is done. Add flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining marinade and meat, including juices exuded on to plate, and bring to a boil. Lower heat to simmer and cook slowly for 1-1/4 hours, or until meat is very tender. Remove from heat, stir in sour cream, check for seasoning and serve immediately with roasted turnips. Serves: 4 [email protected]

Sue Meachem MasterCook Recipes (Mailing List)

TVFN: Molto Mario MB5740 Yield: 1 servings

Page 1449

VENISON HAM

2

tablespoon

flour

2

tablespoon

vegetable oil

3

cup

2

water, hot onions, large, chop coarse

9

oz

mustard pickles

3

tablespoon

vinegar

3

tablespoon

pancake syrup

4

tablespoon

worcestershire sauce

12

oz

1

chili sauce cayenne pepper (to taste)

1

salt & pepper to taste

1

deer ham, large

Combine flour and oil and cook over medium heat, stirring constantly, to make a roux. Add hot water gradually, stirring to blend. Place ham in roasting pan. Surround roast with onions, sprinkling some over top. Salt and pepper liberally. Pour roux over roast. Cover pan and bake one hour at 350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast and bake three more hours, uncovered for the last hour. Slice and serve with gravy over rice. Suggestions: To decrease wild taste of deer, marinate in buttermilk overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date: 12/05/87 Yield: 1 servings

Page 1450

VENISON HARD METTWURST SMOKED SUMMER SAUSAGE

2 1/2

lb

1 1/2

lb

1

deer or elk, trimmed pork shoulder or butt, untrimmed

1

tablespoon

canning salt

1 1/2

tablespoon

ground pepper

4

teaspoon

morton's tender-quick

1

teaspoon

sugar

3

teaspoon

garlic powder

1/2

teaspoon

msg

1/4

teaspoon

cayenne pepper or more

5

oz

cold water

1/4

teaspoon

garlic powder

1

teaspoon

coarse black pepper

Mix the spices with the water, then mix this with the ground meats thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a finer textured sausage. Makes 3 sausages. To smoke sausage without casing: Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4 pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by 10" to 12" long. Place each loaf on an 18" long piece of plastic wrap, then roll up tightly. Knead this sausage loaf carefully to eliminate air pockets in the sausage. Prick any air pockets with knife or ice pick, and twist the ends loosely to make a temporary casing. Place the wrapped sausage loaves running across the wires on your smokers grid. This will produce a better appearance on the finished product. Leave 1/4" space between sausages for heat penetration. Wet smoke-cook in a water smoker, or cook in a custom smoker or kettle grill, or oven, for 45 to 50 minutes at 250 degrees. Do not exceed 275 degrees, or the plastic wrap may melt. You need to cook just long enough to "set-up" the meat, 120-130 degrees internal. Remove the sausage from the smoker, and cool for 10 to 30 minutes in the plastic. You want the meat to reabsorb the liquids, for a moist sausage. Then, remove the plastic wrap. Remove any liquid and sediment from the surface with a paper towel. Dry smoke for 40 to 60 minutes, to an internal temperature of 150 to 155 degrees. Check the temp with a meat thermometer from the end of the sausage. Remove immediately when done, cool and refrigerate. Age for 12 hours up to 5 days in the refrigerator for mellowing out before serving. Cover with foil or plastic to prevent drying out. This can be kept up to 6 months in the freezer without great loss of flavor by wrapping in foil and placing it in a plastic bag. Notes: I tasted the beef version of this recipe, which is made with 1 1/2 lb beef chuck & 2 1/2 lb pork, and does not have the extra garlic & black pepper at the end of the recipe. Twelve people made 1 sausage

Page 1451 disappear in less than 10 minutes. Making this without the casing made for an irregular shape, but nobody cared! From "Barbecuing & Sausage-making Secrets" by the Culinary Institute of Smoke Cooking, Charlie & Ruthie Knote. Paul C. Gustafson AKA Chef Paul Smoking in the Heights of Columbia [email protected] From: Jim Weller

Date: 12-04-02

Yield: 4 servings

VENISON HASH

1 1/2

lb

ground venison

3

large

onions, diced

1

large

green pepper, diced

1

can

16 oz. tomatoes

2

teaspoon

salt

1/3

teaspoon

chili powder

1

small

red pepper, diced

1/2

cup

chopped chiles (optional)

Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. Yield: 5 servings

Page 1452

VENISON HEAD CHEESE

1

head of a moose, elk or

1

caribou plus [optionally]

1

heart, tongue and trimmings

1/2

cup

salt

1

gal

water

1

for each 3 lbs meat:

1

tablespoon

salt

1

teaspoon

pepper

1

tablespoon

onion flakes

1

tablespoon

red and green pepper flakes

1

teaspoon

allspice

1/2

teaspoon

ground cloves

Clean the head by removing the eyes, ears, brains and all the skin. Trim off all the fat. Cut head into pieces and soak in brine made of 1/2 cup salt added to one gallon of water for at least 6 hours. This will draw out the blood. Drain the pieces and rince thoroughly in clean water. Place in a large pot, add meat trimmings, cover with hot water, bring to a boil, then reduce heat and simmer until the meat can be removed from the bone. Trim the meat from the bones and chop. Weigh the meat. Strain the broth, then let it boil down until you have 4 cups broth for each 3 pounds meat. Add the meat to the broth with the seasonings. Heat the mixture, simmer 15 minutes. Pour into bread pans, cover and chill til firm. For a firmer jelly, add 1 ts gelatin softened in 1 tb for each 2 cups of liquid. From "Northern Cookbook by Indian and Northern Affairs Canada" Posted by: Jim Weller Yield: 1 servings

Page 1453

VENISON HINDQUARTER^ - O O A K

1

venison hindquarter, ham or

1

haunch; any size

2

cup

italian salad dressing

12

oz

currant jelly

1

cup

red wine

Marinate meat in dressing 24 hours; turning now and then. Preheat oven to 250F. Drain meat; bake 40 minutes to the pound basting now and then with jelly that has been melted with the wine. Cover with foil if meat starts browning too much. Carolyn Shaw 2/26/98. Recipe by: One of a Kind: Junior League of Mobile 1981 From: Private E-Mail (Local & Internet) Yield: 1 servings

Page 1454

VENISON HONEY BOLOGNA

10

lb

venison

2 1/2

lb

back fat

5

oz

salt

2

teaspoon

prague powder #2

4

oz

corn syrup solids

1/2

cup

honey

6

oz

fermento

1

tablespoon

ground white pepper

1

tablespoon

nutmeg

1

tablespoon

paprika

1

teaspoon

onion powder

I'm not certain this is really what honey bologna is, but the regular version of this using powdered dextrose is one of the tastiest sausages I have ever made. Basically, this is the Kutas recipe for Lebanon bologna with honey substituted, with a little extra, and using venison larded with back fat instead of beef. When you do this with beef, you grind the meat through a 1/2 inch plate, mix it with the salt, then let it sit 5 to 6 days, draining off the liquid. Then you add 3/4 ounce of salt. However, as I discovered with the venison, being a firmer and leaner meat, there won't be any liquid to draw off ~ so you might want to back off a bit on those 5 ounces of salt and definitely add no more when it comes to mixing. I left the venison in the fridge just 4 days, keeping it in one of those large white kitchen trash bags to keep it from air-drying. I overhauled it once during this time. The problem with corn syrup solids is that they want to stick together and that can be a problem in the finished sausage - you are likely to get lumps. I keep them vacuum sealed to avoid these hard clumps from forming in storage. This tendency would not normally be a problem, but this recipe calls for no water - so you can't dissolve the spices in the blender with liquid. What I did was mix it with the dryer Fermento, then mix it all into the venison (after I'd run the venison through a 3/8" plate). There was still a sticky mess in the bottom of the bowl that just wouldn't dissolve, but the next step took care of that. In order to insure proper distribution of the cure, I ignored the recipe and dissolved the Prague Powder #2 in a cup of cold water and mixed that in. This additional moisture - okay in my mind because of the dryness of the meat - got the remaining gook off the bottom of the mixing bowl. I figured this would be a good time to mix in the honey, so I drizzled that over the meat and mixed it in. Next, I mixed in the back fat, which was previously ground through an 1/8" plate. I worked this in a little at a time, until the consistency seemed right, mixed in all the spices, and ground the whole shebang through an 1/8" plate. I let it sit in the fridge for a couple hours while I got the smoker ready - stabilized at 90º F, a wet towel over the smokestack, and a dutch oven filled with water on the burner to get the humidity up. Kutas specifies fermenting thusly: 16 hours at 90º F, 90% humidity hours at 105º F, 85% humidity

6 hours at 110º F, 85% humidity

28

Page 1455

Now I can hold those temperatures fairly well, within 3 or so degrees, but the humidity is just gonna be very high since I have no way of regulating that. The dutch oven and wet towel insure that. I weighed out the meat and it was exactly 208 ounces - or 13 pounds. I decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings and set them a-soaking in vinegar (that helps prevent sticking). I weighed out five ~41 ounce balls of sausage mixture and prepared to stuff. The idea here was to make them as even as possible and that 5 pound stuffer I just bought is just the ticket for that - very little meat is left in it when its plunger hit the bottom and, wow, does that hydraulic plus gear ratio thing ever pack a sausage tight! One by one, I put the 41 ounce balls in there, sealing the ends with a half inch hog ring. Well, all but the first one. See there's still a little bit, maybe a couple of ounces or so, of meat left in there. After I had sealed the last sausage, I took the "residue" from the bottom of the stuffer and put it in the first sausage with a spoon. Then I sealed it. The result was 5 sausages, all the same size. Prick 'em liberally and paint them once more with vinegar, for good measure. I'm sticking with the times Kutas suggested, and that's a really long time! The fermenting started Tuesday at 3:30pm, first temprature bump yesterday at 7:30am, and the last one will be this morning at 11:30am. Then, the smoking/cooking will start about 5:30pm this afternoon. Kutas suggests heavy smoking for a day or two, without heat, then raising the temperature to 150º F until the sausage temperature reaches 137º. That's for beef, I might take it a little higher for the venison, though this stuff has been frozen long enough to kill any trichina. If you're in doubt, get the internal temperature up to 152º. I'm going to get the smokehouse temperature at 130º after 5:30, vents wide open, goodbye towel and dutch oven, let's let this stuff dry out a bit. You cannot smoke wet sausage. After a couple of hours, I'll smoke it overnight then cook it tomorrow. Then it has to age about a week in the fridge before it is ready to eat! From: [email protected] (Paul Hinrichs) Yield: 1 servings

Page 1456

VENISON INFO - BPH

1

see below

Venison: : Has fewer calories than the same size serving of roasted chicken or turkey, the same calories as one beef hot dog and half the calories of ham or ground chuck. : Is comparable to chicken and turkey in cholesterol content. : Has more protein than freshwater or saltwater fish, beef liver, turkey, or chicken. : Has half as many grams of fat as turkey or chicken, one-fifth as many as one beef hotdog, one-tenth as many as lean ground chuck and one-twelfth as many as lean cured ham. : Is a rich source of trace minerals, including calcium, magnesium, zinc, potassium, phosphorus and iron. From John Phillips' "Outdoors" column in "The Birmingham Post-Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Cooking Echo Ä Yield: 1 info

Date: 01 Jun 97 National

Page 1457

VENISON JERKY

4

lb

venison

1

cup

barbecue sauce

2

tablespoon

liquid smoke

1

teaspoon

chili powder

1

tablespoon

worchestershire sauce

1

few grains cayenne pepper Freeze venison until firm and solid enough to slice easily. Curinto

1/8-inch slices witha a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well. : Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two. : Sun: Drying meat or venison jerky is not recommended in most climates : Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours. : From: Connie Robertson

Date: 17 Dec 96 Meal-Master

Format Recipes (Mailing List) Ä Yield: 1 servings

VENISON JERKY #2

3

lb

1

venision; slicec super thin

1

bottle

1/2

cup

black pepper

1/4

cup

seasoned salt

1/3

cup

dry onion powder

1

dash

lemon pepper

1

dash

paprika

2

tablespoon

garlic powder

1

dash

1

cayenne pepper liquid smoke®

Use a large container with lid. Mix all ingredients (vary spice to your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking often. Spread in dehydrator. This takes usually about 36 hours. Recipe by: Jeanne Yield: 1 servings

Page 1458

VENISON JERKY .002

3

lb

lean venison

1

tablespoon

salt

1

teaspoon

garlic powder

1/2

teaspoon

black pepper

1/3

cup

worcestershire sauce

1/4

cup

soy sauce

1

tablespoon

prepared mustard

Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerkey in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. Source: The Montana Cookbook. (Note By Rich Harper) This should work if you get the leanest beef possible (Flank Steak for example). Steve Shanker Yield: 6 servings

VENISON JERKY II FROM THE MONTANA COOKBOOK

1

++++++++++++++++++++++++++++ ++++++; +++++++++++++++++

3

lb

lean venison

1

tablespoon

salt

1

teaspoon

garlic powder

1/2

teaspoon

black pepper

1/3

cup

worcestershire sauce

1/4

cup

soy sauce

1

tablespoon

prepared mustard

Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerky in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. (Note By Rich Harper) This should work if you get the leanest beef possible (Flank Steak for example). Steve Shanker +++++++++++++++++++++++++++++++++++++++++++++++++++ Yield: 1 servings

Page 1459

VENISON JERKY WITH A KICK

2

lb

sliced venison 1/8 thick

2

tablespoon

worcestershire sauce

2

tablespoon

soy sauce

1

tablespoon

salt

1

teaspoon

ground red pepper

2

cloves garlic; sliced

1

cup

corn whiskey

1

cup

water

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container. Posted To Fabfood September 1998~Busted With 2.0 by <[email protected]> Recipe by: From: [email protected] Yield: 1 servings

Page 1460

VENISON JERKY, FROM ANDREA CASSONI

2

lb

sliced venison 1/8 thick

2

tablespoon

worcestershire sauce

2

tablespoon

soy sauce

1

tablespoon

salt

1

teaspoon

ground red pepper

2

cloves garlic, sliced

1

cup

corn whiskey

1

cup

water

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container. Yield: 10 servings

VENISON LOGS - DEER LOGS

4

venison steaks

1

cup

ricotta cheese

1

cup

mozzarella cheese

1/4

cup

cream cheese

1 1/2

teaspoon

garlic

1

teaspoon

italian seasoning

1/2

teaspoon

basil

1

cup

onion, diced

1

teaspoon

lemon juice

Combine all ingredients except steaks. Spread mixture on steaks and roll up like a log. Insert toothpick to hold together. Place in covered greased pan. Bake at 300 degrees for 45 minutes. Serve. http://www.SailorRandR.com/recipes/ Yield: 4 servings

Page 1461

VENISON MARINADE

2

cup

4

strong chianti cloves garlic - crushed

1/2

teaspoon

dried rosemary - crushed

1/2

teaspoon

basil (fresh if possible, or out on; e of those jars)

1/2

cup

swee olive oil

1

teaspoon

salt green peppercorns soaked in ol; ive oil overnight or more

M#@> Re: What type of marinade... *> is best for game and how long should I marinate to get a good tender, and *> less gamey flavor? *> Showgirl M#@> I have found the very best marinade for venison is good old Italian M#@> Dressing! Just marinate over night in the fridge! It helps if you stab M#@> the meat with a fork all over first. Put the meat in a bowl (at about 6 M#@> or 7 pm), pour a whole bottle of dressing over the meat and cover with M#@> plastic wrap and put it in the fridge. Just before you go to bed, turn M#@> it over and let it stay that way till dinner time the next day!! M#@> Simple! Mmmm, sounds like my old standby marinade for "cheap" cuts of steak. Here's a good venison marinade you might like - it's also an excellent salad dressing ~ Halve the garlic, set half aside. - W/ a meat tenderizer, gently pound the venison steaks, try not to make the holes too deep. - Mash the green peppercorns up, and rub onto the steaks - Rub the garlic into the steaks. Set steaks aside in fridge for 1 hour. - Combine 1,remaining 2,3,4,5,6 in small pot - Heat this mixture slowly (SLOWLY) until it is ALMOST boiling (but NOT boiling) and turn the heat down until it is JUST on ... very soft heat, allow to cool down cool enough to touch. - Pound the steaks again, gently but firmly w/ tenderizer - lay the steaks in a shallow container, side by side and cover w/ 1/2 mixture (still warm, but NOT hot) - Let it sit and hour, then turn and do again. ~ Broil or Barb, Mmmm, red on the inside ... From: The Medicine Man #1 @1518

Date: 04-16-94

From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 1462

VENISON MARINATED IN MOLASSES AND BLACK PEPPER

2

lb

center-cut venison

1

cup

molasses

2

tablespoon

balsamic vinegar

2

tablespoon

2

fresh cracked black pepper cloves garlic -- peeled and

1

finely

1

chopped

1

large

1

shallot -- peeled and finely

1

chopped

2

teaspoon

1

teaspoon

1

finely grated fresh ginger finely chopped fresh thyme crushed red pepper flakes --

1

to taste

1

salt -- to taste

2

tablespoon

1

vegetable oil recipe compote of bacon --

1

mushrooms,

4

sprigs fresh watercress --

1

for garnish

1

trimmed of all fat and skin

1

sweet potatoes & pecans,

1

(see recipe)

Place venison in a glass dish. In a small bowl, combine molasses, balsamic vinegar, black pepper, garlic, shallot, ginger, thyme, and pepper flakes. When well blended, pour over beef. Cover. Refrigerate, allowing meat to marinate, for 24 hours, turning occasionally. Remove meat from marinade, reserving 2 cup for Smoked Bacon Compote (Compote of Bacon, etc. - HB) and 4 tablespoons to deglaze pan. Place on cutting board, and using a sharp knife, cut into 8 portions. Season with salt. Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay beef medallions in skillet and brown for 3 minutes. Turn and brown for 2 minutes or until desired degree of doneness is reached. Just before removing meat, add 4 tablespoons reserved molasses marinade to skillet to deglaze the pan as well as to glaze the medallions. Quickly turn meat over to glaze other side. Remove from skillet immediately. Place 2 medallions near the center of each of four hot serving plates, overlapping each other. Spoon the Smoked Bacon Compote next to the medallions, letting the sauce flow out onto the plate. Place a sprig of watercress in between the meat and the compote. Serve immediately. Yield: 4 servings SERVED WITH COMPOTE OF SMOKED BACON, WILD MUSHROOMS, GLAZED SWEET POTATOES, AND PECANS HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER

Page 1463

Recipe By

: Dean Fearing

From: Holly Butman

Date: 02 Oct 97 Mastercook

Recipes (Mailing List) Ä Yield: 4 servings

VENISON MEAT LOAF

3/4

lb

1/4

lb

1

venison, ground sausage, ground egg

2

tablespoon

parsley, chopped

1

tablespoon

butter, softened

1

tablespoon

bread crumbs

1

teaspoon

lemon juice

1

teaspoon

salt

1/4

teaspoon

pepper

1

tablespoon

onion flakes, dried

1

cup

water

1/2

pkg

lipton's onion soup mix

Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix. Yield: 1 servings

VENISON MEAT LOAF TOH

2

single

eggs

8

oz

sauce, tomato

1

medium

onion; finely chopped

1

cup

crumbs, dry bread

1 1/2

teaspoon

; salt

1/8

teaspoon

pepper

1 1/2

lb

venison, ground

2

tablespoon

sugar, brown

2

tablespoon

mustard, spicy brown

2

tablespoon

vinegar

In a large bowl, lighlty beat eggs; add tomato sauce, onion, crumbs, salt, and pepper. Add venison and mix well. Press into an ungreased 9x5x3" loaf pan. Combine brown sugar, mustard, and vinegar; pour over meat loaf. Bake uncovered at 350 degrees for 70 minutes. From: Dave Drum Yield: 6 servings

Date: 24 Jul 98

Page 1464

VENISON MEAT LOAF: CHARLSTON

1

lb

1/3

lb

ground venison ground pork

1

egg

1/2

cup

dried bread crumbs

1

cup

milk

1 1/2

teaspoon

salt

1/2

tablespoon

minced onion

After mixing the meats thoroughly, add egg, milk, bread crumbs and seasonings. Place in greased pan and bake for one hour at 350 degrees F. (moderate oven). Serves 4. This recipe is from *Charlston Receipts*, published by the Charlston Junior League in 1950. From: Dave Drum

Date: 24 Jul 98

Yield: 4 servings

VENISON MEDALLION WITH STILTON SOUFFLE

4

single

1 1

fillet steak)

2

medium

1

oz

1

leeks butter salt and pepper

1

oz

1/3

pint

3 3

4oz medallions of venison saddle (or lamb noisettes or

flour milk eggs, separated

oz

grated stilton

If using lamb for this recipe, marinading for 24 hr with red wine, herbs, onion and crushed juniper berries, will give a super gamey flavour. Seal the meat on all sides in a little oil in a very hot pan. Put aside to cool. Cut leeks in half lengthways, blanch in boiling water for 1 min then cool. Tie strips of leek around each medallion, leaving 1/2" above the level of the meat. Pre-heat oven to 425F/225C/Gas 8. Melt the butter in a pan, add the flour. Cook for 30 sec then whisk in milk. Season well, then whisk in egg yolks and Stilton. Beat the egg whites until stiff and fold gently into the mixture. Divide the mixture into four and fill the cavity left by the leeks on each medallion. Cook on a buttered tray for 12-14 min and serve immediately. Serves 4. Cropwell Bishop Creamery, Nottingham England From: Michael Loo Date: 16 Aug 99 Yield: 4 servings

Page 1465

VENISON MEDALLIONS WITH GIN AND JUNIPER

2

lb

meaty venison bones

2

cup

dry red wine

1

cup

chopped tomato

1

cup

dry gin

1/2

cup

diced shallots

6

juniper berries -- crushed

4

black peppercorns

1

bay leaf

1/4

cup

dijon mustard

1 1/2

lb

venison loin

1/4

teaspoon

salt

1/4

teaspoon

pepper

2

tablespoon

olive oil

1/2

cup

dry gin

Cook bones in a large Dutch oven over medium-high heat 8 minutes or until very brown, stirring occasionally. Add wine and next 6 ingredients; stir well, and bring to a boil. Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is reduced to 1-1/4 cups. Strain stock through a sieve into a bowl; discard solids. Add mustard to stock; stir well, and set aside. Trim fat from venison. Sprinkle salt and pepper over venison. Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140 degrees (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel. Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil. Yield: 6 servings (serving size: 3 ounces venison and 1/4 cup sauce). Recipe By

: Cooking Light, Jan/Feb 1995, page 45

From: [email protected] Recipes (Mailing List) Ä Yield: 6 servings

Date: 28 Jan 97 Mastercook

Page 1466

VENISON MEDALLIONS WITH GUINNESS GLAZE

12

2-oz venison medallions

2

tablespoon

2

medium

1 2

cooking oil yellow onions sliced very fine (lyonnaise style)

tablespoon

cornstarch

1

salt

2

shallots finely diced

2

cloves garlic, minced

1

tablespoon

malt or balsamic vinegar

1

pint

guinness stout

1

teaspoon

english mustard

1

tablespoon

molasses

1/2

cup

beef or game broth

1

tablespoon

soft brown sugar

1/4

cup

4 1 1

milk and butter tablespoon

1 1

butter potatoes horseradish (preferably fresh grated)

pinch

nutmeg

1

salt and freshly ground

1

pepper

1

paprika

Venison Medallions with Guinness Glaze, Crispy Fried Onions and Horseradish Mashed Potatoes Saute medallions in hot oil until medium rare. Let rest. Dust onions in cornstarch, fry in very hot vegetable oil until crisp. Salt and keep hot. Saute shallots with garlic until golden, deglaze pan with vinegar and stout, reduce. Add mustard, molasses, broth and sugar. Bring to boil and beat in butter. Reduce heat and keep warm. Cook potatoes and mash with milk and butter to desired consistency. Add horseradish, nutmeg, salt, pepper and paprika. Keep warm. Set each medallion on mashed potatoes, top with fried onions and pour around the sauce. From the Cervena Council, this recipe serves 6. Denver Post, Wednesday, November 13, 2002 From: Eruna Schultheiss <[email protected] Yield: 4 servings

Page 1467

VENISON MEDALLIONS WITH LENTILS

1

cup

dried brown lentils

2 1/2

teaspoon

vegetable oil

2

tablespoon

finely chopped shallots

2

tablespoon

finely chopped carrots

2

teaspoon

minced garlic

2

teaspoon

minced peeled fresh ginger

1/4

cup

1

chicken stock or canned broth

1

tablespoon

1

lb

1

low-sodium soy sauce boneless venison loin, cut into

8

medallions, about

1/2

inch thick

1

tablespoon

ground coriander

1/4

teaspoon

salt

1/4

teaspoon

1

pepper fresh parsley

Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. heat heavy large non-stick skillet over medium high heat. Brush skillet with 1/2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minute per side for medium-rate and shaking pan to prevent sticking. do not overcook or meat will be dry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Add lentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:06:53 ~0000 Yield: 4 servings

Page 1468

VENISON NACHO DIP

1 1

stephen ceideburg lb

1/2

ground venison onion, minced

1

salt and pepper to taste

16

oz

refried beans

2

oz

chopped green chiles

1 1/2

cup

grated cheddar cheese

6

oz

3

mild taco sauce green onions, chopped

10

ripe olives sliced

1

cup

1

cup

1

sour cream guacamole tortilla chips

Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper. Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat. Cover with grated cheese and taco sauce. Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with green onions and olives. PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium 3 g fiber. From Elizabeth Hughes, Broken Arrow Ranch, Texas. Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 6 servings

Page 1469

VENISON OR BEEF JERKY & VARIATIONS

3

lb

meat

1/2

cup

soy sauce

1/2

cup

worchestershire sauce

2

teaspoon

accent

2/3

teaspoon

garlic powder

2

teaspoon

onion powder

2/3

teaspoon

black pepper

2

teaspoon

seasoned salt

Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients to make a marinade. Submerge meat in marinade for 24 hours. Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees. Flavoring ingredients for jerkyHERBS: basil thyme marjoram oregano sage SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1 sauce catsup onions garlic SWEETENERS: honey molasses brown sugar fruit juices SPIRITS: bourbon brandy rum wines JERKY MAKING TIPS If using oven, leave door open slightly to allow moisture to escape. Be careful of temperature. Jerky is dried, not cooked so the temperature has to be low. Originally, jerky was dried in the sun by hanging the meat from wooden racks. If your using a gas range you may find that the pilot light will supply all the heat you need. If you use more than one rack remember that each rack will cure at different speeds due to one being a little closer to heat source. Rotating the racks every so often will even out the drying times. Oven temperature setting tend to vary from what the dial says. I have a thermometer I use to hold oven door ajar with and keep track of oven temp at the same time. When experimenting with ingredients I sample the marinade before adding the meat. This way I know if I've got too much of any one ingredient. Better to start out with not enough salt or sugar and work up to what I like than end up with something I can't eat. From Steve Pickett Yield: 1 servings

Page 1470

VENISON OR BEEF JERKY AND VARIATIONS

3

lb

meat

1/2

cup

soy sauce

1/2

cup

worchestershire sauce

2

teaspoon

accent

2/3

teaspoon

garlic powder

2

teaspoon

onion powder

2/3

teaspoon

black pepper

2

teaspoon

seasoned salt

Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients to make a marinade. Submerge meat in marinade for 24 hours. Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees. Flavoring ingredients for jerkyHERBS: basil thyme marjoram oregano sage SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1 sauce catsup onions garlic SWEETENERS: honey molasses brown sugar fruit juices SPIRITS: bourbon brandy rum wines JERKY MAKING TIPS If using oven, leave door open slightly to allow moisture to escape. Be careful of temperature. Jerky is dried, not cooked so the temperature has to be low. Originally, jerky was dried in the sun by hanging the meat from wooden racks. If your using a gas range you may find that the pilot light will supply all the heat you need. If you use more than one rack remember that each rack will cure at different speeds due to one being a little closer to heat source. Rotating the racks every so often will even out the drying times. Oven temperature setting tend to vary from what the dial says. I have a thermometer I use to hold oven door ajar with and keep track of oven temp at the same time. When experimenting with ingredients I sample the marinade before adding the meat. This way I know if I've got too much of any one ingredient. Better to start out with not enough salt or sugar and work up to what I like than end up with something I can't eat. From Steve Pickett Yield: 1 servings

Page 1471

VENISON OR PORTERHOUSE BEEF STEAKS WITH SCOTC

----SOURCE: MAINBEEF.ZIP---1

steaks

Combine 1 Tbsp butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 Tbsp butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce. Serves 4. Yield: 4 servings

VENISON PAN FRIED STEAK

4

steaks, sirloin or rib 1/4

1

inch thick

3

tablespoon

4

medium

4

butter or margarine onions sliced thin green peppers sliced thin

2

tablespoon

parmesan cheese

1

cup

grated mozzarella cheese

1/2

teaspoon

garlic

1/4

teaspoon

black pepper

Place butter or magarine in large heavy skillet, turn heat to medium. Add onions and green peppers, saute until tender. While onion mixture is cooking, combine remaining ingredients in small bowl. Remove cooked onion mixture from skillet; set aside. Add steaks to skillet. Fry one minute each side, turn heat to medium low. Spread onion and cheese mixture evenly over steaks. Cover and cook until cheese is melted. Serve hot on fresh bread. Serves 4. From: Helen ~0400 Yield: 4 servings

Date: Sun, 15 Feb 1998 22:44:55

Page 1472

VENISON PASTRY

900

gm

1

venison (neck, breast, flank or shoulder)

1

thyme

1

salt and fresh ground

1

pepper

55

gm

75

ml

1 300

seasoned flour port juice of half a lemon

ml

1

venison stock nutmeg

175

gm

550

gm

butter short crust or rough puff

1

pastry

1

egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litres pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C for 15 minutes, then at 180C for 1 3/4 hours. Source: "Two Fat Ladies", SHOW #FL1CO5 THE AIR RACE From: Scott Jones Date: 07 Sep 99 Yield: 1 servings

Page 1473

VENISON PASTY > CLARISSA DICKSON WRIGHT, TWO FAT LADIES

900

g/2lb venison, neck, breast,

1

flank or shoulder

55

g/2oz seasoned flour

55

g/2oz butter

150

ml/1/2 pint port

1

half lemon, juice only

300

ml/bd pint venison stock

1

nutmeg

1

thyme

1

salt and freshly ground

1

black pepper

175

g/6oz butter

550

g/11/2lb short crust or

1

rough puff pastry

1

egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litre/3-4 pint pie dish, add the port, lemon juice and stock, sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/350F/Gas 4 for 15 minutes, then at 180C/350F/Gas 4 for 1BE hours. :by Clarissa Dickson Wright from Two Fat Ladies From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:03:03 ~0000 Yield: 4 servings

Page 1474

VENISON PASTY BY CLARISSA DICKSON WRIGHT

2

lb

1

venison, neck, breast, flank or shoulder

2

oz

seasoned flour

2

oz

butter

1/2

pint

port

1 1/2

half lemon, juice only pint

1

venison stock nutmeg

1

thyme

1

salt and freshly ground

1

black pepper

6

oz

butter

1 1/2

lb

short crust or rough puff

1

pastry

1

egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litre/3-4 pint pie dish, add the port, lemon juice and stock, sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/350F/Gas 4 for 15 minutes, then at 180C/350F/Gas 4 for 1 1/2 hours. :from Two Fat Ladies From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:03:03 ~0000 Yield: 4 servings

Page 1475

VENISON PEPPER STEAK (RBTN28A)

2

lb

1

venison steak; cut in strips MIXTURE---------------------

1/2

cup

flour

3/4

teaspoon

salt

1/4

teaspoon

pepper

1/2

cup

shortening

1

can

stewed tomatoes; save juice

3/4

cup

chopped onion

2

cup

water

1/2

teaspoon

garlic powder

2

beef bouillon cubes

3

green peppers; cut in

1 2

strips teaspoon

worcestershire sauce

Melt shortening in large skillet. Roll venison in flour mixture; using all the mixture. Brown meat in hot shortening; add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes,cook until tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, & fruit for dessert. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write-Access!) Ä Yield: 8 servings

Page 1476

VENISON PICADILLO

3/4

cup

chopped onion

1

teaspoon

chopped garlic

2

tablespoon

olive oil

2

lb

1

venison shoulder or leg, ground

2

teaspoon

red chili flakes

1

teaspoon

dried oregano

1

teaspoon

ground cumin

1

teaspoon

ground coriander

1/2

teaspoon

ground cloves

2

cup

1

canned whole tomatoes, seeded and chopped

2

tablespoon

red wine vinegar

2

tablespoon

raisins

1/4

teaspoon

salt

1/4

teaspoon

black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa.Makes 6 to 8 servings. Yield: 8 servings

Page 1477

VENISON PIE BY GINO D'ACAMPO

1

tablespoon

1/2 1/2 2

red onion, diced oz

1 1

olive oil potato, peeled and diced wild mushrooms splash of red wine

tablespoon

1

tomato puree salt

1

freshly gorund black pepper

1

venison steak, diced

1 1

butter, to grease slice

bread, cut into round

Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve. :from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:04 ~0000 Yield: 4 servings

Page 1478

VENISON PIZZA

1

lb

ground venison

6

cup

unbleached flour

1 1/2

cup

buttermilk

4

tablespoon

butter or margarine

4

tablespoon

honey

1/2

teaspoon

1

salt package of yeast

1/4

cup

warm water

3

cup

grated cheese

1

small

onion, chopped

2

can

pizza sauce

1

chives (optional)

1

oregano

1

garlic powder

1

pepper

1

thyme

First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes. Yield: 7 servings

Page 1479

VENISON POT ROAST (WITH VEGETABLES)

4

lb

1/4

cup

1 2

venison roast salt pork or mild bacon cubed

tablespoon

6

butter carrots

6

onions

6

potatoes

1

teaspoon

1

parsley - fresh, chopped celery stalk - chopped

1/4

teaspoon

thyme

1

cup

tart fruit juice or cider

1

teaspoon

salt

1/4

teaspoon

pepper

1 1/2

cup

hot water

3

tablespoon

butter

Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour. Serves 6-8 January, 1991 - Louisiana Conservationist Calendar Fat grams per serving: Cholesterol per serving: From: Fred Towner Yield: 6 servings

Approx. Cook Time: 3:00 Marks: Date: 03-02-96

Page 1480

VENISON RAGOUT WITH ONIONS

----INGREDIENTS---2

lb

1 1/2

deer neck and shank onion, chopped

1

tablespoon

tomato sauce

2

cup

beef stock

3

tablespoon

flour

2

tablespoon

butter ----DIRECTIONS----

24

pearl onions

1

lb

fresh mushrooms, chopped

3

tablespoon

wine, sherry or port

2

cup

wine, dry red

1/4

teaspoon

salt

Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. Suggestions: Leave out mushrooms and substitute chopped carrots at start. Submitted By [email protected] Submitted By [email protected] Yield: 1 servings

Page 1481

VENISON RIB BARBECUE

----MARINADE---1

cup

sugar

1/4

cup

vinegar

1/4

cup

1 1 1/4

salt slice of bacon slice of onion

teaspoon

chili powder ----BARBECUE SAUCE----

1

chopped onion

6

oz

tomato juice

1/2

teaspoon

oregano

1/2

teaspoon

basil

1/2

teaspoon

marjoram

1

stalk of celery

1

chopped carrot

Clean as much fat off ribs as you can. Marinate overnight. Dry pieces & roll in flour, fry until light brown. Remove from skillet & arrange in a large fry pan or skillet. Cover with barbecue sauce & bake until tender at 350 degrees. Yield: 4 servings

VENISON RIBS & SAUCE

----INGREDIENTS---5

lb

venison ribs

Brine Made From 1 Part Vinegar To 3 Parts Water 2 Tbls Salt 1 Large Onion, Sliced Melted Margarine 2 Each Bay Leaves Rib Sauce 1 1/2 Cup Water 1 Cup Chili Sauce 1/4 Cup Steak Sauce 2 Tbs Lemon Juice 1/2 Tsp Chili Powder (Or To Taste) 1/2 Tsp Salt Directions: Make enough brine from vinegar and water to cover the ribs. Add the bay leaves, salt and onions. Marinate for 48 hours in the refrigerator. Drain and pat dry. Place the ribs in a shallow pan and brush ribs with the melted margarine. Roast for 30 minutes at 450 Degrees F. Baste once again with the margarine and reduce the heat to 350 Degrees F. In a saucepan, combine sauce ingredients and bring to a boil over medium heat. Pour the sauce over the ribs and bake for 1 1/2 to 2 hours, basting often. From Native Indian Wild Game & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

Page 1482

VENISON RIBS AND SAUCE

----INGREDIENTS---5

lb

venison ribs

Brine Made From 1 Part Vinegar To 3 Parts Water 2 Tbls Salt 1 Large Onion, Sliced Melted Margarine 2 Each Bay Leaves Rib Sauce 1 1/2 Cup Water 1 Cup Chili Sauce 1/4 Cup Steak Sauce 2 Tbs Lemon Juice 1/2 Tsp Chili Powder (Or To Taste) 1/2 Tsp Salt Directions: Make enough brine from vinegar and water to cover the ribs. Add the bay leaves, salt and onions. Marinate for 48 hours in the refrigerator. Drain and pat dry. Place the ribs in a shallow pan and brush ribs with the melted margarine. Roast for 30 minutes at 450 Degrees F. Baste once again with the margarine and reduce the heat to 350 Degrees F. In a saucepan, combine sauce ingredients and bring to a boil over medium heat. Pour the sauce over the ribs and bake for 1 1/2 to 2 hours, basting often. From Native Indian Wild Game & Wild Foods Cookbook Edited By David Hunt Yield: 1 servings

VENISON RISSOLES WITH REDCURRANT SAUCE

----FOR THE RISSOLES---500

gm

venison mince; (1lb)

1

small

onion; grated

2 4

cloves garlic; skinned and crushed tablespoon

1

roughly chopped pistachios finely grated zest and juice of 1 l; emon

50

gm

fresh brown breadcrumbs; (2oz)

2

tablespoon

oil

1

tablespoon

----FOR THE SAUCE---balsamic vinegar

1

finely grated zest and juice of 1 l; emon

1

227 g jar redcurrant jelly

Mix together the venison mince, onion, garlic, pistachios, rind and juice of the lemon and the breadcrumbs. With dampened hands, shape into 18 small sausage shapes. Chill in the refrigerator for 30 minutes. Heat the oil in a frying pan add the rissoles and fry for 8-10 minutes. Drain on absorbent kitchen paper and keep warm. Meanwhile, heat all the sauce ingredients in a pan until the liquid stage. Serve poured over the rissoles. Converted by MC_Buster. NOTES : An ideal supper meal to serve with either pappardelle or rice.

Page 1483

Converted by MM_Buster v2.0l. Yield: 4 servings

VENISON ROAST

3

lb

chunk of venison roast (or

1

roll it if its in steak

1

form)

2

cup

1

onion - cut up (2 in. pieces)

2

cup

potato - cut up

1

cup

carrots - cut up

1

cup

fresh mushrooms - sliced

2

tablespoon

liquid smoke

3

tablespoon

1

(or more) worchestershire sauce

3

tablespoon

(or more) soy sauce

1/2

cup

beef broth

Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook). Yield: 4 servings

VENISON ROAST (AI)

1

no ingredients found

Trim all fat from roast and wipe with a clean cloth wet with vinegar. Rub with salt and pepper. Parboil pieces of salt pork; drain and skewer the pork to the roast. Top skewers with onion slices. Roast in a medium oven. When partially done, baste with enough tomato juice and 3 bay leaves to cover. Baste with tomato juice during roasting, frequently. Roast slice and serve hot. SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 1484

VENISON ROAST BURGUNDY

6

lb

1 2 1/2

roast celery stalk with leaves carrots, quartered

cup

2

dry red wine med. onions, quartered

1

salt & pepper

1

crumbled bay leaf

1/2

teaspoon

rosemary

1/2

teaspoon

marjoram

Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion. Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve. Yield: 12 servings

VENISON ROAST WITH CRANBERRIES

2

lb

or 3, venison roast

2

tablespoon

oil

2

cup

raw cranberries

1

small

stalk celery, chopped

1

teaspoon

nutmeg

1 1/2

tablespoon

1

maple sugar flour

1

small

1

tablespoon

onion, chopped sweet herbs

2

whole cloves

1

salt and pepper to taste

Sprinkle roast with salt and pepper, and dust with flour. Heat oil. Brown the roast on all sides. Set aside. In remaining oil, saute onions and celery. Return meat to kettle. Add cider (water may be substituted) and remaining ingredients. Slow cook until meat is tender, about 2 1/2 to 3 hours, adding more liquid as necessary. If needed, thicken sauce with a little cornmeal. NOTE: Wild game and domestic beef can be treated the same when stewing. Because of the liquid, the wild meat will not dry out. So, if

Page 1485 you have no venison, try this as a beef pot roast. "Historic Foodways" by Brook and Barbara Elliott, in Smoke and Fire News, v. 11, No. 4, April 1997 MM Format by John Hartman Indianapolis, IN Yield: 1 roast

VENISON ROAST WITH GLAZE

1

cup

orange juice

1

tablespoon

lemon juice

1

pinch

allspice (generous pinch)

2

tablespoon

butter

2

tablespoon

orange juice

1/2

cup

1

currant or crabapple jelly venison roast

1

salt pork

1

salt

1

pepper

Smear roast with salt pork, season with salt and pepper. Sear at 450 degrees for 15 minutes. Reduce to 325 and cook covered for 12 minutes per pound, basting frequently with blend of Orange juice, lemon juice and allspice. 20 minutes before roast is done brush with glaze of butter, Orange juice and jelly. May be served with glazed orange and lemon slices, wild rice and mushrooms. From: Jj Judkins Yield: 1 roast

Page 1486

VENISON ROLL WWW.CAMELOTINTL.COM/HERITAGE/VENISON.HTML

1

lb

venison; flank or shoulder

1

lb

venison heart

1

lb

venison liver

2

large

onions

2

large

tomatoes; skinned and diced

1

lb

1

streaky bacon; finely diced lemon; rind grated

2

oz

2

large

1

fresh breadcrumbs eggs salt and pepper

1

browned crumbs

1

dripping

Mince meats and onions together. Mix all the ingredients except crumbs and dripping and shape into a roll. Cover with browned crumbs and place in roasting tin with hot dripping. Baste and cover with foil. Bake 1 1/2 - 2 hr at 375F. Serve either hot with a suitable sauce or cold with a salad. From: Michael Loo

Date: 12 Aug 98

Yield: 4 servings

VENISON ROLLUPS

1

text file

If you want to try something a little different, we like to make steak rollups from time to time. Take about a 2 inch steak and butterfly it. Then (this is the hard part because I hate pounding a good steak) pound the steak flat with a meat hammer on both sides. Chop green onions and mix them with a tub of cream cheese. Spread this mixture on the steak, then roll the steak up like a log. Wrap a piece of bacon around the steak and toothpick it. Put the steaks on a broiler rack and bake at about 350 degrees for about 30 minutes. Then turn the broiler on and broil them for about 5 minutes a side. This will cook the bacon and get the mixture oozing out the sides and gives it all a nice grilled color. You can discard the bacon if you like. Serve with favorite side dishes. These things are delicious, fattening and easy to make. Good luck! Mark Nelsen rec.hunting Yield: 1 servings

Page 1487

VENISON ROUND STEAK [TEXAS]

2

lb

venison round steak

2

tablespoon

butter

4

oz

1 1 1/2

can chopped green chilies, drained

cup

1

monterey jack cheese, shredded

1

medium

onion, chopped

1

can

rotel tomatoes

1

teaspoon

ground cumin

1

cup

crushed tortilla chips

Trim all fat and membrane from steak. Cut into serving portions. Pound with a meat mallet until 1/4-inch thick. Sprinkle steak lightly with ground cumin, salt and pepper. Brown steak in butter. Lay steak out flat and put onion and green chilies on each piece. Sprinkle with Monterey Jack cheese and roll up. Reserve some for top. Place in a greased baking dish. Pour Rotel tomatoes over top. Cover and bake 40 minutes at 350 degrees. Uncover and sprinkle crushed tortilla chips and remaining Monterey Jack Cheese over top and bake for 5 minutes or until cheese is melted. Serve with pinto beans and rice. From http://www.onlinesportsman.com/index1.html and forwarded by Richard Allaire on Newsgroups: rec.hunting.dogs From: Dorothy Flatman Date: 01-21-00 From: Kevin Jcjd Symons Date: 10-17-02 Yield: 4 servings

Page 1488

VENISON SAUCES

1/4

lb

1/2

pint

1

sugar champagne vinegar sweet sauce:

6

oz

white or red currant jelly

6

oz

white or red wine

Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett Yield: 6 servings

Page 1489

VENISON SAUERBRATEN

3

lb

to 4 lb venison roast

1

cup

water

1

cup

wine vinegar

2

medium

onions, chopped

1

teaspoon

salt

6

peppercorns

2

bay leaves

2

whole cloves

2

tablespoon

margarine

2

tablespoon

flour

2

teaspoon

sugar

1/4

cup

water

Prepare marinade by bringing water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil in a saucepan. Reduce heat and simmer for 15 minutes. Cool marinade to room temperature. Place meat in large glass bowl. Pour marinade over meat and refrigerate three days. Turn meat at least 4 times each day. Remove roast from marinade, dry and brown in margarine in heavy skillet. Place meat in roaster, add marinade liquid, cover and roast in 325 degree oven until tender (3-4 hours). Remove roast from juices and keep warm. From The Budget December 4 th 1991 Yield: 6 servings

Page 1490

VENISON SAUSAGE

5

feet medium hog casings

5

lb

cubed prefrozen venison

3

lb

lean prefrozen pork, cubed

2

lb

pork fat, cubed

5

tablespoon

salt

1

teaspoon

thyme

2

teaspoon

sugar

1

tablespoon

fine grind black pepper

2

teaspoon

finely minced garlic

1

tablespoon

paprika

1

teaspoon

cayenne

1

cup

brandy

1/2

teaspoon

ascorbic acid

1

teaspoon

saltpeter marinade

1/2

cup

red wine vinegar

1/2

cup

red wine

2

teaspoon

salt

1

small

onion, sliced

1/2

cup

thinly sliced carrot

1

centiliter

1

garlic, finely minced bay leaf

1/4

cup

chopped heart of celery

1

tablespoon

whole black peppercorns

Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grinf through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Converted by MMCONV vers. 1.20 From: Neysa Dormish Yield: 1 servings

Date: 14 Dec 96 Home Cooking Ä

Page 1491

VENISON SAUSAGE #2

30

lb

venison

20

lb

pork fat, about 50-60% lean cut

1

lb

salt

3

oz

black pepper

2

oz

sage (optional)

1

oz

red pepper (optional)

5

oz

sugar (optional)

Sprinkly seasonings over meat. Grind through coarse chili plate. Regrind through sausage plate. If sausage is to be rozen, season only half. Wrap sausage in sizes needed for a meal, in moisture-vapor-proof paper. Thaw and cook seasoned sausage just before using. Unseasoned sausage will keep fresh 5 to 6 months, while seasoned sausage will turn flat and rancid after 3 months. From Opal Irving in the Austin American Statesman. Yield: 1 servings

VENISON SAUSAGE 1

4

lb

coarse ground venison

1

lb

fine ground bacon

1

tablespoon

salt

1

tablespoon

sage

1

teaspoon

allspice

2

tablespoon

sugar

1

teaspoon

coriander

1 1/2

teaspoon

6

mustard seed cloves pressed garlic

2

tablespoon

black pepper

1

cup

cold water

Combine all ingredients, mix thoroughly and stuff into hog casings. To cook, boil, bake or fry. The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish Courtesy of Shareware RECIPE CLIPPER 1.0 Yield: 1 servings

Page 1492

VENISON SAUSAGE FROM FRED GOSLIN

8 1/4

lb

venison [ground]

3 1/4

lb

bacon [ground]

1 1/2

tablespoon

salt

1 1/2

tablespoon

pepper

1 1/2

tablespoon

poultry seasoning

1/2

teaspoon

allspice

1/2

teaspoon

sage

1/2

teaspoon

nutmeg

1

cup

water

1)

Combine all of the ingredients, mixing well. 2) Shape into

patties and fry in a skillet `til brown on both sides. (sausage will be slightly pink on the inside) *or* It may also be stuffed in casings and boiled... Source: Randy L. Riley, Carthage NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 Yield: 12 pounds

Page 1493

VENISON SCALLOPE WITH SPECK, SWEET ONIONS AND POTATOES

4

tablespoon

2 1/8 1

virgin olive oil -- plus 4 spanish onions, cut -- in ribbons

cup

1

cinzano rosso sweet vermouth plus 1/2 cup

8

pieces venison, denver leg

1/2

inch thick

1/2

cup

2

seasoned flour waxy potatoes, peeled -- in

1/2

cubes

1

soaking in water

4

oz

speck (smoked prosciutto) --

1

julienne

4

cup

chicken stock

1/4

cup

basic tomato sauce

In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden brown, about 8 to 10 minutes. Add Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour. In a clean 12 to 14inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes and cook until light brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around. Yield: 4 servings Recipe By

: Molto Mario MB5743

From: Sue Recipes (Mailing List) Ä Yield: 1 servings

Date: 11 May 97 Mastercook

Page 1494

VENISON SHISH KA BOB

1 5

shish ka bob; lb

1

venison; cut in large chunks

6

whole onion; quartered

10

whole jalapeno chile pepper

1

cut in half. seeded

4

whole green pepper; large

1

sliced

1

marinade; -

1/2

cup

soy sauce

1/2

cup

cooking oil

1

tablespoon

sugar

1

teaspoon

ground ginger

1

teaspoon

dry mustard

1

tablespoon

garlic powder

1/2

teaspoon

cayenne pepper; ground

Marinate meat for at least 4 hours. Alternately place vegtables and meat on Ka-Bob skewers. Marinate in sauce above. Cook on open grill over hot coals turning often until done. Note: Make sure to have enough! I sometimes add slices of jalapenos for a extra kick... Yield: 5 servings

Page 1495

VENISON SHORTCAKE

1

slice bacon, diced

1/4

cup

sliced onions

1

lb

ground elk/deer

1/2

teaspoon

salt

1/4

teaspoon

pepper

2

tablespoon

flour

1 1/4

cup

water

1/2

teaspoon

prepared mustard

1/8

cup

tomato catsup

2

cup

flour

2

teaspoon

baking powder

1/2

teaspoon

salt

4

tablespoon

shortening

2/3

cup

----SHORTCAKE----

1

milk melted butter or margarine

Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 1496

VENISON SHOULDER

4

lb

venison shoulder salt and pepper fl; our

3

tablespoon

shortening

2

tablespoon

horseradish

1/2

cup

tomato juice

1/2

cup

red wine

Rub shoulder with salt, peper and flour. Melt shortening in kettle, add meat, browning quickly on all sides. Add horseradish, tomato juice and wine. Cover, cook slsowly for 3 hours, adding water as needed. Thicken the juice with flour to make good gravy. Yield: 6 servings

VENISON SHOULDER IN RED WINE

4

lb

venison shoulder salt and pepper fl; our

3

tablespoon

shortening

2

tablespoon

horseradish

1/2

cup

tomato juice

1/2

cup

red wine

Rub shoulder with salt, peper and flour. Melt shortening in kettle, add meat, browning quickly on all sides. Add horseradish, tomato juice and wine. Cover, cook slsowly for 3 hours, adding water as needed. Thicken the juice with flour to make good gravy. Source: Woman's Exchange. Yield: 6 servings

Page 1497

VENISON SIGNORA CARA

2

cup

red wine vinegar

2

cup

white wine

3

large

garlic cloves -- crushed

2

tablespoon

parsley -- chopped

2

whole cloves

1

large

4

lb

onion -- chopped venison -- rack, loin, or

1

leg

1 3

salt and pepper to taste tablespoon

unbleached all purpose

1

flour

4

slice

salt pork

1

medium

onion -- sliced - water

Combine the vinegar and wine in a saucepan and bring to a boil, remove from the heat and add the garlic, parsley, cloves, and onion, stirring until blended and set aside to cool until cold. Place the venison in a glass or porcelain, wide shallow bowl and pour the marinade over it. Let stand overnight or a full day, turning occasionally. Then remove the meat and pat dry. Sprinkle with the salt and pepper, rub with the flour and put into a large baking pan, covering the roast with the salt pork and onion slices. Brown in a very hot oven (450 degrees F. or more) then add 1 cup of the marinade and reducing the heat to 350 degrees F. and roast for about 2 hours or until tender, adding more marinade if needed. Yield: 6 servings

VENISON SKILLET RICE DINNER

1

lb

ground venison

1 1/2

cup

water

1

lb

can tomatoes

1

cup

shredded sharp cheese

1

envelope onion soup mix

3/4

cup

white rice, uncooked

1

medium

can green peas

Brown meat. Add soup mix, water, rice, tomatoes and peas. Simmer 25 minutes or until rice is tender. Top with shredded cheese before serving. From the files of Earl Shelsby From: Gail Shipp Yield: 4 servings

Date: 23 Jul 98

Page 1498

VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE

3

oz

2

tablespoon

3

venison steak olive oil spring onions, chopped

4

mushrooms, chopped

1/2

beef stock cube

1

glass of red wine

Preheat the oven to 220C/425F/Gas 7. Preheat a small frying pan and a medium frying pan. Take the venison steak and bash it flat using a meat mallet or rolling pin. Heat a little olive oil in the small frying pan. Add the venison and fry for 2 minutes, either side. Transfer to the oven for 6-8 minutes to complete cooking. Heat the remaining oil in the medium frying pan. Add the spring onions and mushrooms and saute for 3 minutes. Crumble in the beef stock and add the red wine. Turn up the heat to reduce and thicken the sauce. If the sauce is too thick or the flavour too intense, add a little boiling water. Remove the venison steak from the oven. Place on a serving plate. Pour over the mushroom and red wine sauce and serve. :by Brian Turner from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:43 ~0000 Yield: 4 servings

Page 1499

VENISON STEAK WITH JUNIPER BERRY AND FIERY RED CHILE SAUCE

2

tablespoons

dried juniper berries

3

cups

unsweetened dark grape juice

2

bay

leaves

1 1/2

teaspoons

2

dried thyme shallots, peeled and coarsely chopp; ed

2

cups

veal (or beef) stock

4

whole

dried chiles de arbol

6

venison

steaks, 8-10 ounces each

2

tablespoons

olive oil

1

tablespoon

salt

1

tablespoon

black pepper

Red wine can be used instead of grape juice in the recipe. It is not included here because alcohol is prohibited on many reservations. Also, commercially sold berries tend to be more aromatic and pungent. If using store-bought juniper berries, use half the amount called for. From 'Foods of the Southwest Indian Nations' by Lois Ellen Frank, serves 6. Wine ideas from Tara Q. Thomas: Steer clear of high-alcohol reds here, which would ignite a fire when they come into contact with the chile. Better choices would be soft, juicy reds with some spicy, gamey flavor, like a simple Ctes-du-Rhne, or, if you can find it, Carlson Vineyard's Tyrannosaurus Red, a spicy, grapey wine made from Lemberger grown in Colorado. To make sauce, wrap juniper berries in a clean kitchen towel and crush them using a mallet or heavy skillet. Remove them from the towel and place in a saucepan with grape juice, bay leaves, thyme and shallots. Simmer over medium heat 20-25 minutes, until liquid has reduced to 1 cup. Add veal stock, bring to a boil, then decrease heat to medium and simmer for another 15 minute, until the sauce has reduced to 1 1/2 cups. While the sauce is reducing, place the chiles in a small bowl and remove their stems and seeds. With your fingers, tear the chiles into pieces about the size of small beans. If you are sensitive to chiles, wear gloves to tear the chiles into pieces. Set aside. Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill until very hot (or heat a grill pan over high heat until very hot). Brush each of the steaks on the grill and cook for about 3 minutes, until they have charred marks. Rotate the steaks a half turn and grill for another 3 minutes, until the steaks have a crosshatched charred pattern. Flip steaks over and grill for about 5 minutes more, until done as desired. Ladle sauce onto each plate, top with steaks, patterned-side up, and sprinkle with chile peppers.

Page 1500

VENISON STEAK WITH RATATOUILLE

1

head of broccoli, cut into

1

florets

1

for the ratatouille

1

broccoli stalk, chopped

3

broccoli florets

1/2 1

potato, peeled and diced dash

1 4

olive oil red onion, diced

oz

1/2

wild mushrooms, sliced glass red wine

1

tomato, de-seeded and diced

1

salt

1

freshly ground black pepper

1 2

for the steak tablespoon

1 1 2

olive oil venison steak, cut into strips

oz

1/2

plain flour glass red wine

1

salt

1

freshly ground black pepper

Bring a medium pan of water to the boil. Cook the broccoli florets for 5-6 minutes, or until just tender. Remove from the heat and drain. Heat a chargrill pan and chargrill the cooked broccoli in the dry pan for 3-4 minutes until charred, then keep warm until ready to serve. To make the ratatouille, heat the oil in a pan then saute the remaining broccoli florets, broccoli stalk, potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato and seasoning into the pan and heat for 4-5 minutes, or until the vegetables are soft. To make the venison steak, heat the oil in a pan until hot. Coat the venison strips in the flour, and pan-fry for 2-3 minutes. Pour in the red wine, season to taste and heat for a further minute. Transfer the chargrilled broccoli florets to a serving plate and spoon the ratatouille around. Serve the sliced venison on top. :by Gino D'Acampo from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:00:19 ~0000 Yield: 4 servings

Page 1501

VENISON STEAKS & CHOPS

----KEYWORDS: WILD GAME COOKING-------SOURCE: WILD GAME COOKING---Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Steaks and chops can be cut from the leg or loin. The fillet steaks from young deer are delicious and tender and, we find, do not really need to be marinated before cooking. We prefer to quick fry them, rather than grill (broil), as this is more controllable and keeps them very moist. Have fillet steaks, or medallions cut about 2 cm/3/4 inch thick. Heat a very heavy frying pan over a high heat until almost red hot, then quickly add a mixture of butter and oil, allowing 7.5 ml/1/2 tbsp each for every two steaks. If they are large steaks or chops add more butter and oil, but not too much. Put the steaks in the pan. They will sear fast. Using a palette knife, not a fork, turn them over to brown the other sides. Then turn the heat down to medium and cook for a further 3-4 minutes on each side. Always undercook venison- serve a little pink. Remove the steaks to a hot dish and keep very hot while you add one of the mixtures below to the pan to make a sauce for the steaks. 1) 3 crushed juniper berries, 1 wineglass of red wine, and salt and pepper to taste: boil, then simmer for a few minutes, working all the residue from the steaks into the sauce. 2) A handful of seeded grapes, cut in half, 15 ml/1 tbsp of brandy, 1 wineglass of red wine, and salt and pepper to taste: boil and simmer, working in the residue. 3) 15 ml/1 tbsp of Dijon mustard, 1/2 wineglass of red wine, and salt and pepper to taste: boil and simmer, working in the residue, then add a little single (light) cream. 4) 3-4 spring onions (scallions), cut finely and cooked for a few seconds in a little butter in the pan, add 1 wineglass of dry white wine added and simmer, then stir in a little single (light) cream with salt and pepper to taste. Cook large steaks or chops in the same way, but add 2 wineglasses of red wine, and salt and pepper to taste after the steaks have been seared. Simmer for 15-20 minutes, according to the size and taste. Submitted By SALLIE KREBS> On 12-21-94 (2156) Yield: 1 servings

Page 1502

VENISON STEAKS IN WINE

2

small

1

tablespoon

1

venison steaks butter dash of fennel

1

garlic salt

1

basil

1

white cooking wine

Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking. Yield: 2 servings

VENISON STEAKS W/ QUINCE SAUCE

1 1/2

lb

1

venison steak (1/2 inch thick)

3

tablespoon

butter

1/2

cup

dry red wine

1

tablespoon

chopped parsley

1

tablespoon

chopped chives

1

tablespoon

quince or currant jelly

1/8

teaspoon

1

nutmeg salt and pepper

Fry steaks in butter, place on a warm platter,sprinkle lightly with salt and pepper. Add other ingredients to drippings, Bring to a boil, spoon over steaks. It's quick and easy. Enjoy. David Allan [email protected] rec.hunting Yield: 1 servings

Page 1503

VENISON STEAKS WITH CHESTNUTS & FIGS

1 1/2

stephen ceideburg tablespoon

1

butter black pepper

50

gm

chopped green onions

200

ml

port wine

300

ml

24 1

stock peeled chestnuts

tablespoon

butter

8

venison medallions

4

figs

By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. Yield: 4 servings

Page 1504

VENISON STEAKS WITH CHESTNUTS AND FIGS

1 1/2

stephen ceideburg tablespoon

1

butter black pepper

50

gm

chopped green onions

200

ml

port wine

300

ml

24 1

stock peeled chestnuts

tablespoon

butter

8

venison medallions

4

figs

By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. Yield: 4 servings

Page 1505

VENISON STEAKS WITH COMPOUND CRANBERRY BUTTER

50

gm

20

gm

1

unsalted butter; softened (2oz) dried cranberries; soaked in 2 ; tablespoons apple

1

; juice (3/4oz)

1

packet; (250g/350g) venison

1

; steaks

Mix together the butter and cranberries. Place on a sheet of cling film and roll into a 'sausage' shape. Chill until firm. Brush the venison steaks with olive oil and grill following pack instructions. Serve immediately topped with slices of the cranberry butter. Converted by MC_Buster. NOTES : A light main meal ideally served with new potatoes and fine green beans. Converted by MM_Buster v2.0l. Yield: 2 servings

Page 1506

VENISON STEAKS WITH JUNIPER BERRY & FIERY RED

----JUNIPER BERRY & FIERY RED-------CHILE SAUCE---2

tablespoon

3

cup

2 1 1/2

dry red wine bay leaves

teaspoon

2 2

dried juniper berries

dried thyme shallots, peeled and coarsely chopp; ed

cup

veal stock

4

whole dried chiles de arbol

6

venison steaks, 8 to 10 oz. each

----VENISON STEAK---2

tablespoon

olive oil

1

tablespoon

salt

1

tablespoon

black pepper

To make the sauce, wrap the juniper berries in a kitchen towel and crush them using a heavy skillet or mallet. Remove them from the towel and place them in a saucepan with the red wine, bay leaves, thyme, and shallots. Simmer over medium heat about 20 minutes, until the liquid has reduced to 1 cup. Add the Veal Stock and simmer over medium heat another 15 minutes, until the sauce has reduced to 1 1/2 cups. While the stock is reducing, place the chiles in a small bowl and remove their stems and seeds. With your fingers, tear the chiles into small pieces, about the size of small beans. Set aside. Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill to a fiery hot temperature. Brush each steak on both sides with the olive oil and season with salt and pepper. Place the steaks on the grill and cook about 3 minutes, until they have charred marks. Rotate. Yield: 6 servings

Page 1507

VENISON STEAKS WITH JUNIPER BERRY AND FIERY RED CHILE SAU

----JUNIPER BERRY & FIERY RED-------CHILE SAUCE---2

tablespoon

3

cup

2 1 1/2

dry red wine bay leaves

teaspoon

2 2

dried juniper berries

dried thyme shallots, peeled and coarsely chopp; ed

cup

veal stock

4

whole dried chiles de arbol

6

venison steaks, 8 to 10 oz. each

----VENISON STEAK---2

tablespoon

olive oil

1

tablespoon

salt

1

tablespoon

black pepper

To make the sauce, wrap the juniper berries in a kitchen towel and crush them using a heavy skillet or mallet. Remove them from the towel and place them in a saucepan with the red wine, bay leaves, thyme, and shallots. Simmer over medium heat about 20 minutes, until the liquid has reduced to 1 cup. Add the Veal Stock and simmer over medium heat another 15 minutes, until the sauce has reduced to 1 1/2 cups. While the stock is reducing, place the chiles in a small bowl and remove their stems and seeds. With your fingers, tear the chiles into small pieces, about the size of small beans. Set aside. Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill to a fiery hot temperature. Brush each steak on both sides with the olive oil and season with salt and pepper. Place the steaks on the grill and cook about 3 minutes, until they have charred marks. Rotate. Yield: 6 servings

Page 1508

VENISON STEAKS WITH MUSHROOM GAME SAUCE

4

venison steaks cut from loin

1

juniper berries; ground

2

teaspoon

salt

1/3

cup

butter; melted Wild mushroom game sauce ----sauce-

1

oz

dried boletus edulis (cepe,

2

cup

water

2

oz

fresh onions; chopped

3

tablespoon

butter; melted

3

tablespoon

flour

1

cup

rich meat stock; * see note

1/2

cup

1

dry red wine salt and pepper; to taste

6

juniper berries; crushed fin

2

allspice berries; crushed fi

1

teaspoon

dijon mustard

1/4

teaspoon

paprika

2

oz

dill pickles; diced

Recipe by: [email protected] (Pat Gold) * preferably from the game being used, commercial ok Notes: Prepare wild mushroom game sauce. STEAKS: Do not overcook the venison here. It should be done no more than medium rare in the center. This perparation does not require marinading, because the tenderness of the loin meat. Serve with quick-sauteed potatoes with dill sauce, and Stag's Leap Cabernet. 1. Pound the steaks to 1/2-inch thickness. Sprinle lightly with the juniper berries and salt. 2. Saute the steaks with the butter for about 3 minutes on each side. The meat should be done no more than medium rare. 3. Heat the wild mushroom game sauce, adjust for salt, pour over the steks, and serve. SAUCE: This sauce is excellent for furred game, especially if the meat has not been marinated. It is very much in the traditional European Hunter's Style, which uses juinper berries and pickles. It was developed through the sixteenth and seventeenth centuries by cooks working on the great landed-gentry estates of France, Poland and Germany. 1. Clean mushrooms thoroughly under brisk running water. 2. Combine the mushrooms and about 2 cups of water in a saucepan, and

Page 1509 bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce. 3. Prepare a roux: Saute the onions in the butter until they are almost traansparent; add the flour, and stir for 1 minute. 4. Add the simmered mushroom extract, strained meat stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper. 5. Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use. Serves 4. Yield: 4 servings

VENISON STEAKS WITH SCOTCH SOUR SAUCE

2

tablespoon

1/4

cup

5

butter,divided use finely chopped shallots cranberries,crushed

1/4

cup

scotch whiskey

3/4

cup

orange juice

2

tablespoon

lemon juice

2

tablespoon

red currant jelly

1

teaspoon

dijon mustard

2

teaspoon

cornstarch

2

tablespoon

water

4

venison porterhouse steaks

1

or 4 small beef porterhouse

1

steaks

Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey and microwave on high 1 minute or until boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions.Rub remaining 1 tbsp. butter over surface.Immediately,press venison or beef onto hot surface.When brown,turn over.Microwave on high 2 minutes or to desired doneness.Do not overcook.Serve immediately with sauce. Yield: 4 servings

Page 1510

VENISON STEW

2

tablespoons

2

pounds

3

vegetable oil venison stew meat onions, chopped

2

cloves

garlic, minced

1

tablespoon

worcestershire sauce

1

bay

leaf

0.5

teaspoon

dried thyme

1

tablespoon

salt

3

cups

water

7

small

potatoes, peeled and quartered

1

pound

parsnip, chopped

0.25

cup

all-purpose flour

0.25

cup

water

Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this stew with carrots and parsnips. Serve over rice or wide egg noodles. 1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. 2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving. Yield: 7 to 8 servings

VENISON STEW #2

2

lb

boneless venison, cut into one-inch; pieces

4

cup

hot water

1

teaspoon

lemon juice

1

teaspoon

1 2

medium

1 1

sugar carrots, quartered

small

3 1/4

onions, sliced salt to taste

teaspoon

6 8

worcestershire sauce clove garlic, minced

whole onions, peeled potatoes, peeled and cut into 1/2 i; nch cubes

lb

margarine

Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired. From The Budget December 4th 1991 Courtesy of Shareware RECIPE CLIPPER 1.1 Submitted By MILITARY LIFESTYLE MAGAZINE Yield: 4 servings

Page 1511

VENISON STEW #3

2

lb

stew meat

6

carrots

6

potatoes

2

tablespoon

oil

1

teaspoon

worcestershire sauce

1

medium

2

onion bay leaves

1

teaspoon

salt

1

teaspoon

sugar

1/2

teaspoon

pepper

1/2

teaspoon

paprika

1

dash

allspice

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew. Recipe By

: Mrs.Ora Moore of Dillsboro, Indiana

Yield: 1 servings

Page 1512

VENISON STEW & DUMPLINGS

1/4

cup

all purpose flour

1/4

teaspoon

pepper

1/2

teaspoon

salt

3

tablespoon

vegetable oil

1

teaspoon

stock

1

small

bay leaf

6

small

potatoes, halved

6

small

1

onions water

1

cup

biscuit mix

2

lb

venison neck meat- 1 cubes

2

teaspoon

sugar

1

centiliter

garlic, minced

5

cup

water

6

medium

carrots cut in half

2

ribs celery, cut in chunks

1

egg

Combine flour, salt and pepper, dredge meat cubes into mixture. Brown coated cubes in hot oil in large dutch oven. Stir in the next 6 ingredients, cover,reduce heat and simmer about 1 hour. Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine water, egg, biscuit mix; stir until all ingredients are moistened. Drip dough by tablespoons on top of stew mixture. Cook uncovered over low heat 10 minutes; cover and cook another 10 minutes. Serve hot. Serves 6 to 8. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 6 servings

Page 1513

VENISON STEW AND DUMPLINGS

1/4

cup

all purpose flour

1/4

teaspoon

pepper

1/2

teaspoon

salt

3

tablespoon

vegetable oil

1

teaspoon

stock

1

small

bay leaf

6

small

potatoes, halved

6

small

1

onions water

1

cup

biscuit mix

2

lb

venison neck meat- 1 cubes

2

teaspoon

sugar

1

centiliter

garlic, minced

5

cup

water

6

medium

carrots cut in half

2

ribs celery, cut in chunks

1

egg

Combine flour, salt and pepper, dredge meat cubes into mixture. Brown coated cubes in hot oil in large dutch oven. Stir in the next 6 ingredients, cover,reduce heat and simmer about 1 hour. Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine water, egg, biscuit mix; stir until all ingredients are moistened. Drip dough by tablespoons on top of stew mixture. Cook uncovered over low heat 10 minutes; cover and cook another 10 minutes. Serve hot. Serves 6 to 8. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 6 servings

Page 1514

VENISON STEW FROM FRED GOSLIN

1

lb

venison [cubed]

2

tablespoon

oil

6

cup

water

1

cup

onions [chopped]

1

cup

peas

1

cup

green beans

4

large

potatoes [peeled & chopped]

1 1/2

cup

carrots [sliced]

1

cup

corn

1

teaspoon

salt

1/4

teaspoon

2

pepper bay leaves

3

tablespoon

cornstarch

1

cup

cold water

1)

Brown the venison in the oil in a stock pot then drain... 2)

Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120 Yield: 6 servings

Page 1515

VENISON STEW NO. 2

----INGREDIENTS---2

lb

1

teaspoon

venison, in one-inch pieces lemon juice

1

clove garlic, minced

1

salt to taste

6

carrots, quartered

3

potatoes, in 1/2 inch cubes ----DIRECTIONS----

4

cup

hot water

1

teaspoon

worcestershire sauce

2

medium

onions, sliced

1

teaspoon

sugar

8

small

whole onions, peeled

1/4

lb

margarine

Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired. Submitted By [email protected] Submitted By [email protected] Yield: 4 servings

VENISON STEW VIDALIA

2

lb

1

venison stew meat red pepper

1

large

vidalia onion, chopped

1

teaspoon

salt

3

tablespoon

bacon drippings - shortening

2

tablespoon

flour

1 1

pint tomato juice tablespoon

worcestershire sauce

Stew meat with pepper until it slips from the bone or is tender. Add onion and salt and continue cooking. In separate skillet melt shortening or drippings. Add flour and stir constantly until browned. Add tomato juice and Worcestershire sauce. Add this gravy to stew and continue cooking for 1 hour. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Tue, 28 Jan 2003 22:55:15 ~0500 Yield: 8 servings

Page 1516

VENISON STEW WITH POTATO DUMPLINGS - SL 12/87

1/4

cup

shortening

1/4

cup

all-purpose flour

1 1/2

teaspoon

salt

10 1/2

oz

can beef broth; undiluted

5

cup

; water

2

tablespoon

lemon juice

1

medium

2

onion; sliced cloves

1

bay leaf

3

lb

venison stew meat; cut into 1-1/2 pieces

1/2

cup

burgundy (optional)

2

lb

potatoes; peeled

4

slice

white bread

1

teaspoon

salt

1

tablespoon

onion; grated

1

teaspoon

parsley flakes

2

eggs; well beaten

1

all-purpose flour

: Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 1-1/2 teaspoons salt and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired. : Shred potatoes; drain well. Remove crust from bread, and discard; tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour. : Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings. Anne Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings

Page 1517

VENISON STEW WITH SUNCHOKE DUMPLINGS

2

tablespoons

melted butter or preferred fat*

1

egg

slightly beaten

1

cup

of dried sliced sunchokes pulverize; to flour**

1

cup

boiling water salt, pepper, any other favorite se; asoning or herbs

this is done just like a chicken and dumpling meal...so I will just give the directions for the sunchoke dumplings **add any flour of your liking to make 1 full cup...acorn, cornmeal, grass flour *.( fat WILL flavor dumplings so use according to your tastes) in a bowl pour water over flour and stir until well absorbed....follow the order and stir after each addition..it makes a difference! add butter, add egg...then season. refrigerate the dumpling mixture for one hour. roll into walnut sized dumplings. Drop dumplings on top of boiling stew and cook for 15 to 20 minutes...DO NOT STIR unless you want the dumplings to break apart...this is a good way to thicken the stew but the dumplings will disintegrate (sp?)

Page 1518

VENISON STROGANOFF

1

lb

1

venison steak [¬ in. thick & trimmed]

2

tablespoon

flour

1

tablespoon

salt

1/4

teaspoon

pepper

1/2

cup

onion [minced]

1/4

cup

butter

1

cup

chicken broth [condenced]

1

lb

mushrooms [sloced]

1

cup

sour cream

1)

Combine the flour, salt, and pepper and coat the steak with

it, then pound it into the steak and cut it in to 1" x 1«" strips... 2) In a skillet, brown onions slightly in butter, then add the venison strips, cooking `til brown on both sides, cover and simmer for 15 min... 3) Add the broth and the mushrooms, re-cover and cook `til mushrooms are tender, then uncover and cook over low heat `til venison is tender and mixture is thickened... 4) Stir in the sour cream just before serving... serve over rice or hot cooked noodles... Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 Yield: 4 servings

Page 1519

VENISON SUMMER SAUSAGE

15

lb

venison

10

lb

pork trimmings (5 lb lean-5

1

lb

fat)

7

oz

(or 2/3 c) salt

1

oz

commercial cure

1

oz

(1/4 c) mustard seed

3

oz

(1 c) pepper

3

oz

(1/2 c) sugar

1/4

oz

(3 t) marjoram

Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well. *Cure is optional. It is used to develop a pink color and as a preservative. **Sausage is quite spicy. If you like less spice, cut down spices. Smoking Summer Sausage Stuff prepared sausage into casings and smoke at 140ºF for 1 hour; 160ºF for 1 hour; and 180ºF for 2 hours, or until the internal temperature reaches 152ºF. (Insert a meat thermometer in the thickest part of the sausage.) Remove from smokehouse and spray with hot water for 15-30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100ºF. Let dry for 1 to 2 hours. Place in cooler. from North Dakota State University From: [email protected] (Ramone) Yield: 1 servings

Page 1520

VENISON SUPREEM

2

cup

2

flour eggs [beaten]

1/2

teaspoon

salt

1/2

cup

water

3/4

lb

bacon [thick sliced]

2

lb

venison round steak

1/2

teaspoon

garlic salt

1)

Combine the flour, eggs, salt and water in a bowl and mix

well, then let stand in a cool place for 1 hour... 2) Pound the venison with meat mallet and rub with the garlic salt. 3) Roll out the flour dough thinly on a floured surface and arrange the bacon slices on top,then place the venison on top of the bacon. Fold the dough up and around to enclose the venison, dampening the edges to seal it closed... 4) Wrap in buttered foil and bake in a 375ø oven for about 1« hours or `til the venison is tender. 5) Open the foil, baste with the pan drippings, then bake at 400ø for 15 min or `til pastry is golden brown... Serve with black current jelly or what ever you desire... Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 Yield: 6 servings

VENISON SWISS STEAK

2 1

venison steaks can

2

cream of mushroom soup sliced onions

1

salt & pepper

1

several drops worcestershire

Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 - 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking. Yield: 2 servings

Page 1521

VENISON WITH ALMONDS

1/2

cup

crushed pineapple

2

tablespoon

margarine or butter

1 1/2

tablespoon

cornstarch

1/2

cup

pineapple juice

2

cup

meat stock

2

cup

cooked, cubed elk or deer

1/2

cup

sliced celery

1/2

cup

slivered toasted almonds

1

teaspoon

salt

Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 1522

VENISON WITH BOURBON AND CHUTNEY SAUCE A L'AUBERGE PROVEN

3

lb

1

venison loin olive oil; for coating

1

venison

1

loin

1

black pepper; freshly

1

ground

1

*** bourbon and chutney

1

sauce ***

1/2

cup

8

can

1

bourbon chutney a l'auberge provencale; see recipe,

1

(2

1

cups)

2

cup

veal demi-glace sauce; or

1

brown sauce

1

white pepper; to taste

1. Preheat the oven to 350 degrees Fahrenheit. 2. Rub all sides of the venison in oil. Roll in black pepper. 3. In a large skillet, brown the venison. 4. Place the skillet in the oven for 15-20 minutes or until the loin is medium rare. Remove it from the oven and set it aside to rest on a warm platter. 5. Prepare Chutney a L'Auberge Provencale, if not already made. The recipe will make 2 quarts, and you will only need 2 cups for this recipe. *** Bourbon and Chutney Sauce *** 6. If you have just made the chutney, wipe the skillet with a paper towel. 7. Pour in 1/2 cup bourbon, 2 cups chutney, and 2 cups demi-glace (or brown sauce). Bring the mixture to a boil. Season with pepper to taste. Set the sauce aside. *** Assemble *** 8. Slice the venison into 1/2-inch thick pieces. Serve the venison with a swathing of the bourbon sauce. Makes 8 servings. Notes: Demi-glace is a rich, brown sauce traditionally made from espagnole sauce, Madeira, and brown stock; it's available in gourmet stores. The inn and its 4-diamond restaurant, has been featured on "GREAT CHEFS OF THE EAST" (PBS), on "GREAT COUNTRY INNS" (TLC), and in "ONE OF THE TWELVE MOST ROMANTIC HIDEAWAYS" (DISCERNING TRAVELER).

Page 1523 Its website, http://www.laubergeprovencale.com/, is slow to load, but you can also reach the inn at P.O. Box 190, White Post, VA 22663, 1-540-837-1375, 1-800-638-1702, FAX: 1-540-837-2004. The recipe was found in GREAT COOKING WITH COUNTRY INN CHEFS, compiled by Gail Greco, 1992, Rutledge Hill Press, ISBN 1-55853-157-2, page 236. Edited and formatted for Mastercook by K. Hudson Lipin, 12/04/98 Recipe By: Alain Borel, L'Auberge Provencale, White Post, Virginia From: Kathy And Lloyd Lipin
Page 1524

VENISON WITH CHERRY SAUCE BY ELIZABETH DAVID

1

sliced onion

1

sliced carrot

1

fat for browning

2

teacupfuls of water

1

few dried mushrooms

1

pepper

1

plenty of herbs (no rosemary

1

or sage)

1

little salt

1

clove of garlic

1

thick slice of fat ham or

1

bacon

1

for the marinade:

1

sliced onion

1

chopped carrot

1 1

stick of celery cup

1

warmed olive oil clove or two of garlic

2

bay leaves

1

thyme or marjoram

1

ground black pepper

1

little salt

1

tablespoon

1

crushed coriander half a bottle of red wine

1

thyme or marjoram

1

ground black pepper

1 1

little salt tablespoon

crushed coriander seeds

1

for the cherry sauce:

1

breakfast cupful of bottled

1 2

cherries, stoned tablespoon

1

redcurrant jelly scrap of black pepper

1

teaspoon

wine vinegar

2

teaspoon

crushed coriander seeds

For a piece of venison weighing about 1.4kg/3lb (preferably from the shin of the animal, and boned) make a cooked marinade consisting of a sliced onion, a chopped carrot, a small stick of celery lightly browned in a cupful of warmed olive oil. When these have been cooking 5 minutes add a clove or two of garlic, 2 bay leaves, thyme or marjoram, ground black pepper, a little salt, and 15g/1 tbsp crushed coriander seeds. Pour a half bottle of red wine into the pan and simmer the marinade for about 15 minutes. When it has cooled, pour it over the meat. Leave the venison in the marinade for 2 days. To cook the meat, take it from the marinade and free it from any pieces of vegetables sticking to it. Brown it in the hot fat, put in an earthenware pot into which it will fit without too much space to spare. In the same pan fry a sliced onion and a sliced carrot. Put these into the pot, pour over the strained marinade, add 2 teacupfuls of water, a few

Page 1525 dried mushrooms, pepper, plenty of herbs (no rosemary or sage), a little salt, and a clove of garlic. Over the top of the venison put a thick slice of fat ham or bacon. Cover the pan with a tight- fitting lid and let the liquid just come to the boil. Thereafter let it cook very slowly, preferably in the oven for about 31/2 hours. While the meat is cooking prepare the cherry sauce. Take the stones out of a breakfast cupful of bottled cherries. In a small pan dissolve 30g/2 tbsp of redcurrant jelly. Add the cherries and a little of their juice, a scrap of black pepper, a 1 tsp wine vinegar, 10g/2tsp crushed coriander seeds. Simmer for 5 minutes. Fifteen minutes before serving press all the liquid and the vegetables from the venison through a sieve. Keep the meat hot in its covered pan. Reduce the sauce obtained from the venison to two thirds of its volume by rapid boiling. Add it to the cherry sauce and pour the whole thing back over the meat. Cut the slice of bacon into large squares, put it round the meat, and return the pot to the oven for a few minutes. The coriander seeds are important to the dish - they give an aromatic orangey flavour. Brown lentils go well with stewed venison. 3 lb venison (preferably from the shin) From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:03:43 ~0000 Yield: 4 servings

Page 1526

VENISON WITH CRANBERRIES

1

lb

(to 1 1/2 lb) venison loin

3

tablespoon

orange juice

3

tablespoon

gin

12

oz

bag cranberries

2/3

cup

dry red wine

2/3

cup

3

maple syrup strips lemon zest

3

strips orange zest

1

cinnamon stick

1 1 1/2

salt, black pepper, and cayenne pep; per tablespoon

1

olive oil sprigs of tarragon, chervil or pars; ley for garnish

Cut the meat in to «-inch thick medallions. Marinate in the orange juice and gin in a shallow dish for 20-30 minutes/ Pick through the cranberries, removing any stems. combine the wine, maple syrup, zests and cinnamon stick in a heavy saucepan and bring to a boil. Add the cranberries, reduce the heat, and gently simmer for 3-4 minutes, or until barely cooked. Remove the pan from the heat the moment the cranberry skins begin to split; they should not be mushy. Strain the berries over another heavy saucepan. Discard the zests and cinnamon stick, and boil the sauce until thick and syrupy. There should be about 3/4 cup sauce. Let it cool slightly and stir in the cranberries. Add salt, pepper, and cayenne pepper to taste. Keep the sauce warm. Just before serving, drain the meat and thoroughly blot dry. Season each medallion with coarse salt and cracked black pepper. Heat the oil in a non-stick skillet over high heat. Cook the meat for 1 minute per side, or until cooked to taste. Spoon the cranberry sauce on a platter or plates and arrange the medallions on tops. Garnish with herb sprigs and serve at once. Note1: You could also prepare beef, pork, or veal medallions the same way. Note2: You can also grill the meat. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 151 Yield: 4 servings

Page 1527

VENISON WITH CURRANTS AND CHANTERELLES

2

lb

venison meat, boned; cubed o

2

cup

veal stock; or water

3

cup

red wine

1

tablespoon

2

dried onion; crushed cl garlic; crushed

1

teaspoon

salt

1

lb

fresh currants; --or--

1

cup

currant jelly

4

oz

fresh chanterelles; or 2 oz.

2

tablespoon

1

arrowroot mixed w. 1/3 cup water

Recipe by: [email protected] (Pat Gold) 1. "Hot-marinade" the venison by combining it with the water or stock, wine, onion, garlic, and salt, and bring all these ingredients to a boil. Let them simmer, covered, for 1 hour, or until the venison is tender. 2. Add currants or currant jelly and chanterelles, and bring back to a boil. Thicken with the arrowroot-and-water mixture. The use of currant jelly instead of fresh currants will make a slightly sweeter sauce. Adjust for salt, and serve with rice. Notes: Currants are a favorite in European cooking because they combine fruitiness with acidity. Chanterelles are the best mushrooms to use with game because of their almost fruitlike flavor. Serve with apricot rice and a Sterling Vineyards Merlot. Serves 4. Yield: 4 servings

Page 1528

VENISON WITH FRUMENTY(BRITISH)

4

lb

venison, cut suitable

1

for boiling

1

large turnip,sliced

3

carrots,sliced

3

onions,sliced

2

teaspoon

1 4

parsley,chopped :

oz

1

:

13

fl oz

1

oz

1

the frumentry

kibbled,pearled or hulled wheat

rich full cream milk mixed dried fruit beaten egg yolk

1

teaspoon

1/2

teaspoon

1

honey ground cinnamon :

salt

William Rufus(1087-1100) Place the meat in a large saucepan and cover with hot stock made from the bones of the deer or with hot salted water, using 1 level teaspoon salt to 500 ml (2 pints) water. Bring quickly to the boil to seal the meat, skim, and add the vegetables. Lower the heat and simmer until tender. (About: 2-3 hours, depending on the size of the joint.) Drain, leave in a warm oven for 5-10 minutes to dry off, then slice the meat. Serve with frunienty and a little of the strained cooking liquid. If you prefer roasted verison cook 1.35-1.8 kg (3-4 lb) haunch or saddle of venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per 450 g (1 lb), bastin frequently with melted butter. FOR THE FRUMENTY:Soak. the wheat for 12 hours, or overnight, in water, preferably placing the bowl in a warm place. Drain. Boil the wheat gently in the milk for 20 minutes, add the dried fruit and continue boiling gently for another 40 minutes. Beat the egg yolk with the honey and cinnamon anci stir into the wheat and milk. Add a little extra milk if the mixture appears too stiff, but don't letit get runny. The grains of wheat should be soft. Season very sparingly with salt. If you make the frumenty in advance add extra milk: when reheated. From: Mark Alexander <[email protected]> Yield: 4 servings

Page 1529

VENISON WITH GREEN PEPPERCORNS

4

venison fillets (6 oz ea)

1

tablespoon

3

oz

green peppercorns bourbon whiskey

1

salt

1

freshly ground pepper

1

chopped shallot

1/4

cup

red wine

1/4

cup

heavy cream

2

tablespoon

butter

1

tablespoon

chopped fresh chives, thyme or pars; ley

Soak green peppercorns in bourbon for 30 minutes or longer. Heat butter in a saute pan. Salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare. Remove from pan and keep warm. Add shallots to pan juices; cook 1 minute. Add green peppercorns and bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy cream and continue cooking until sauce coats the back of a spoon. Add herbs and any meat juices. Serve sauce over venison. Yield: 4 servings

Page 1530

VENISON WITH RED WINE-CHERRY SAUCE

1

venison tenderloin (about 1

1

pound)

1

large

1 1

clove garlic, cut into thin slivers

teaspoon

chopped fresh thyme, plus 6

1

sprigs

1

salt and freshly ground

1

black pepper, to taste

2

tablespoon

1/2

cup

1

olive oil dry red wine or cranberry juice

1/2

cup

dried cherries

1

tablespoon

red currant jelly

2

tablespoon

unsalted butter

Game, wine, and fruit.... the combination makes me think of the comfort and warmth of a romantic country weekend. Since venison is a lean meat, you never cook it very long, which means you have more time to spend on each other. Because there is not a lot of fat and the meat itself has a big flavor, it complements the forward tastes in the red wine-cherry sauce. In the winter, there is no better choice to serve for a romantic dinner for two than this luscious meat. But if you can't get venison, by all means substitute a pork tenderloin; the preparation works equally well (see note). Arrange each plate with as much attention as you would give to a plate at a formal meal for ten. 1. Position a rack in the center of the oven, and preheat the oven to 450 F. 2. Pat the venison dry with a paper towel. 3. With the tip of a sharp knife, make inch-deep slits in the meat and insert the garlic slivers. Pat the chopped thyme and the salt and pepper well onto the venison. 4. Heat the olive oil in a nonstick skillet over medium heat and brown the meat well, turning it once, 5 to 6 minutes. Transfer the venison to a baking pan and place it in the oven. 5. Roast the venison until it is medium-rare (about 125 F on an instant reading thermometer), 7 to 9 minutes. Transfer the meat to a cutting board and let it rest for 4 to 5 minutes before serving.

Page 1531

6. While the meat is resting, place the wine, cherries, and 2 of the thyme sprigs in the skillet and bring to a boil, scraping up any brown bits. Whisk in the red currant jelly and then swirl in the butter. 7. Slice the tenderloin 1/2 inch thick, and arrange the slices decoratively on two dinner plates. Spoon the hot cherry sauce on top and garnish with the remaining fresh thyme sprigs. Serve immediately. Note: If you are substituting pork tenderloin for the venison, preheat the oven to 400 F in step 1. Continue with the recipe, searing the meat for 10 minutes in step 4 and roasting it until pale pink, 10 minutes, in step 5. Let the meat rest for 10 minutes before serving. All else remains the same. From: "B Dollard"
VENISON WITH ROQUEFORT BUTTER - CHEVREUIL AU ROQUEFORT

2

venison sirloin steaks (beef ok); 5-6 oz each

1

clove garlic; minced

4

tablespoon

brandy

3

tablespoon

unsalted butter; divided

1 1/2

oz

1

roquefort cheese fresh ground black pepper

Put steaks in small glass dish. Season with pepper and garlic and pour over the brandy. Cover dish and marinate in cool place for up to 1 hour, or chill for up to 4 hours. Using a fork mash together 2 tablespoons of the butter and cheese, or blend in processor. Shape mixture into a log; wrap and chill. Heat remaining butter in heavy frying pan over medium-high heat. Drain meat, reserving marinade. Add stakes to pan. Cook for about 5 minutes, turning once, until meat is springy to the tough for medium-rare or firmer for more well done. Transfer steaks to warmed plates. Add reserved marinade to pan and bring to boil, scraping base of the pan. Pour over meat, then top each steak with one or two slices of the Roquefort butter and serve. Per serving: 301 Calories (kcal); 24g Total Fat; (90% calories from fat); 5g Protein; 1g Carbohydrate; 66mg Cholesterol; 388mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: The French Recipe Cookbook - Clememts & Wolf-Cohen Converted by MM_Buster v2.0n.

Yield: 2 servings

Page 1533

VENISON, ELK OR ANTELOPE WITH VEGETABLES

2

lb

1 1/4

venison, elk -- antelope or round st

cup

oil

1/2

to 1 c. soy sauce

1

lots of garlic -- fresh or

1 1/4

garlic salt teaspoon

ginger

5

green

1

onions

At home, cut steaks into very thin slices against the meat's grain. I cut the meat with an angle. Place in plastic container with oil, soy sauce, garlic, ginger and onions. Chop broccoli (my favorite), cauliflower, celery, zucchini, whatever vegetables you like, and place in another bag. At supper time, mix 1 1/2 tablespoons cornstarch and 1 1/2 teaspoons baking soda into meat mixture. Quickly fry vegetables, remove and quickly fry meat, adding small amounts of water to prevent sticking. Mix back in vegetables until warm. Serve with fry bread, or if at home serve with rice or noodles. Yield: 4 servings

Page 1534

VENISON/ELK METTWURST SMOKED SUMMER SAUSAGE

2 1/2

lb

1 1/2

lb

1

deer or elk, trimmed pork shoulder or butt, untrimmed

1

tablespoon

canning salt

1 1/2

tablespoon

ground pepper

4

teaspoon

morton's tender-quick

1

teaspoon

sugar

3

teaspoon

garlic powder

1/2

teaspoon

msg

1/4

teaspoon

1

cayenne pepper, or more to taste

5

oz

cold water

1/4

teaspoon

garlic powder

1

teaspoon

coarse black pepper

Mix the spices with the water, then mix this with the ground meats thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a finer textured sausage. Makes 3 sausages. To smoke sausage without casing: Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4 pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by 10" to 12" long. Place each loaf on an 18" long piece of plastic wrap, then roll up tightly. Knead this sausage loaf carefully to eliminate air pockets in the sausage. Prick any air pockets with knife or ice pick, and twist the ends loosely to make a temporary casing. Place the wrapped sausage loaves running across the wires on your smokers grid. This will produce a better appearance on the finished product. Leave 1/4" space between sausages for heat penetration. Wet smoke-cook in a water smoker, or cook in a custom smoker or kettle grill, or oven, for 45 to 50 minutes at 250 degrees. Do not exceed 275 degrees, or the plastic wrap may melt. You need to cook just long enough to "set-up" the meat, 120-130 degrees internal. Remove the sausage from the smoker, and cool for 10 to 30 minutes in the plastic. You want the meat to reabsorb the liquids, for a moist sausage. Then, remove the plastic wrap. Remove any liquid and sediment from the surface with a paper towel. Dry smoke for 40 to 60 minutes, to an internal temperature of 150 to 155 degrees. Check the temp with a meat thermometer from the end of the sausage. Remove immediately when done, cool and refrigerate. Age for 12 hours up to 5 days in the refrigerator for mellowing out before serving. Cover with foil or plastic to prevent drying out. This can be kept up to 6 months in the freezer without great loss of flavor by wrapping in foil and placing it in a plastic bag. Notes: I tasted the beef version of this recipe, which is made with 1 1/2 lb beef chuck & 2 1/2 lb pork, and does not have the extra garlic

Page 1535 & black pepper at the end of the recipe. Twelve people made 1 sausage disappear in less than 10 minutes. Making this without the casing made for an irregular shape, but nobody cared! From "Barbecuing & Sausage-making Secrets" by the Culinary Institute of Smoke Cooking, Charlie & Ruthie Knote. Paul C. Gustafson AKA Chef Paul mailto:[email protected] Smoking in the Heights of Columbia (MN) From: [email protected] Yield: 4 servings

VENISON-ACORN STEW (ITRADITIONAL)

2

lb.

venison, cut up

1

c.

finely ground acorn meal

Cover venison with water in port or basket; Add hot rocks to simmer until meat almost falls apart. Remove meat from broth and chop into fine pieces. Return to pot with liquid and stir in acorn meal. Serve hot.

VENISON-STUFFED PEPPERS

2 1/2

cup

cooked ground venison

6

green peppers

6

mushrooms; sliced

2

scallions; sliced

1/4

cup

bacon drippings

1

teaspoon

salt

1/4

teaspoon

pepper

1. Preheat oven to 350 degrees F. 2. Wash and core peppers. 3. Saute the rest of ingredients in bacon drippings. 4. Stuff peppers with mixture and cook 45 minutes. Notes: This was downloaded 10/02/98 from a beautiful Native American website by Mitchell and Nancy Deer with Horns, http://www.angelfire.com/ct/deerwhorns/. Mitchell is from the Lakota tribe. This recipe came from http://www.angelfire.com/ct/deerwhorns/deerrecipes.html. Formatted for Mastercook by K. Hudson Lipin, 10/04/98 Recipe by: Nancy Deer With Horns From: Kathy And Lloyd Lipin
Page 1536

Yield: 6 servings

VENSION BRUSCHETTA BY GINO D'ACAMPO

1 1

for the venison tablespoon

1

balsamic vinegar lemon, juice only

1

salt

1

freshly ground black pepper

1

pinch

4

tablespoon

1

chilli flakes olive oil vension steak

1

for the bruschetta

2

tablespoon

olive oil

2

slice

ciabatta

1

to serve

1

olive oil

1

balsamic vinegar

Place the balsamic vinegar, lemon juice, seasoning, chilli flakes and olive oil into a medium bowl and mix together well. Baton the venison steak out until thin, using a meat hammer, or rolling pin. Place the venison steak into the bowl and marinate for up to 15 minutes (or as long as time allows). Heat the olive oil in a chargrill pan and toast the ciabatta slices for 1-2 minutes on either side, or until crisp and golden. Transfer the toast to a serving plate. Serve the venison slices on top and pour the marinade mixture over. Finish by drizzling a little olive oil and balsamic vinegar around the edge of the plate. :from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:00:58 ~0000 Yield: 4 servings

VENSION CASSEROLE

1

lb

ground venison or beef

1

small

onion

1

can

cheddar cheese soup

1

can

cream of celery soup

1

frozen french fries

1

pepper

1. Dice onion and mix with ground meat and pepper to taste (use *lots*). 2. Press into the bottom of a 9x9" pan. 3. Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the meat. 4. Cover entire surface generously with frozen french fries. 5. Bake at 350 for 40 minutes or until done fries should be golden and crispy.

Page 1537

Yield: 4 servings

WACKAMBLEM CHILI

1/2

cup

gebhardts chili powder

2

28 oz cans tomatoes

1

6 oz can tomatoe paste

1/2

bulb garlic, minced

3

lb

ground beef

3/4

lb

chorizo

2

lb

venison

1/2

lb

5 3

beef suet cubes beef bouillon

medium

2

onions, chopped dried ancho chilis, crushed

4

dried chili peppers, crushed

4

poblano chilis, chopped in chunks

4

serrano chilis, chopped

4

jalapenos, minced, seeds removed

4

dried cayenne peppers, whole

3

pequin peppers

2

tablespoon

coriander seeds, ground

3/4

teaspoon

mexican oregano

1

tablespoon

cumin

2

dark, earthy beers or ale

1

shot tequila

1/3

cup

dried epazote wrapped in cloth

1

lb

black beans

1

can

refried beans

1/4

cup

cornmeal

Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart (or more) of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes. Serve with a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine all ingredients. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 1538

WACO GROUNDHOG IN SOUR CREAM

1

groundhog, skinned & cleaned

1/2

cup

vinegar

1

tablespoon

salt

2

quart

water

2

teaspoon

soda

1/2

cup

flour

1

teaspoon

salt

1/2

teaspoon

allspice

1/2

cup

3

bacon fat wild onions

1/2

cup

water

1

cup

sour cream

Skin and clean the groundhog. Wash and dry and put in an earthen crock. Cover with water and a half cup of vinegar and 1 T. of salt. Let stand in a cool place overnight. In the morning, remove from brine, wash and pat dry with a damp cloth. In a large soup kettle combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the heat and simmer for 15 minutes, removing the scum as it rises to the surface. Drain and rinse the groundhog meat and cut into serving pieces. Combinethe flour, salt and allspice and dredge the pieces of meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon fat in a heavy iron frying pan until smoking. jBrown meat on all sides. Transfer the browned meat into a greased 4 qt. casserole. Arrange sliced onions on top, add water, cover and bake in a preheated oven for 2 hours or until the meat is tender. Transfer the meat to a heated platter to keep warm. Put the casserole on top of the stove over medium heat and spoon in the sour cream stirring constantly. Do not let the sauce come to a boil. Put the meat back into the casserole and simmer for about 15 minutes. Delicious served with creamed dandelion leaves. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 1539

WASNA

2

lb

1

buffalo or beef jerky (the genuine stuff, just dried

1

meat

3

to 4 cups chokecherries

1

w/seeds ground fine by

1

pounding and mashing

1

(raisins can be substituted

1 1

but not as good) cup

1

(about)tallow. with no seasonings)

Roast meat till it is crumbly and pound it fine. Add chokecherries. Add melted tallow till the mix sticks together and can be formed. Roll the mix into a ball before it cools. A ball about the size of a billiard ball is about right. let cool and it is ready to eat. My friends grandmother used to wrap it in Saran-Wrap to send to him. Mrs. Halfred says to just toss it into a flour sack and hang it outdoors in the shade to store it. Source: Newspaper article about Rebecca Halfred (Sioux Indian) FROM: Gale Barrows, Jan-21-91 8:11pm From: Robert Miles Yield: 4 servings

Date: 13 Jun 98

Page 1540

WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI

3

lb

1

finely chopped venison * medium onion

4

cloves garlic

1

salt to taste

1/4

cup

(or more) chili powder

2

tablespoon

olive oil

1

tablespoon

cumin

1

can

texas beer

1/2

cup

water or beef broth

1

tablespoon

mexican oregano

2

tablespoon

masa or corn meal **

1

teaspoon

ground coriander

* Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. Contributed by Wesley Pitts Yield: 6 servings

Page 1541

WESTERN DEER STEW

2

lb

1

cup

1

deer meat, cut into cubes grape juice bay leaf

1

garlic clove, minced

1

teaspoon

salt

1/2

teaspoon

pepper

2

tablespoon

bacon drippings

1 1/2

cup

1

bouillon celery stalk, diced

8

whole cloves

1

tablespoon

1/2

teaspoon

1

parsley crumbled dried thyme cornstarch

Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat. from: Women's Day Encyclopedia of Cooking. Bonnie From: "Bonnie" Date: 13 Aug 97 Eat-L List (Recipes And Food Folklore) Ä Yield: 1 servings

Page 1542

WHALE STEAK

8

lb

20

slice

1

whale meat bread, white, sliced, cut into 1/2 inch cubes

4

oz

butter

16

oz

onions, finely chopped

12

oz

celery, finely chopped

16

oz

mushrooms, diced

16

oz

ground beef

16

oz

4

ground pork eggs

1

oz

parsley, chopped

1

teaspoon

rosemary leaves, dried

1

teaspoon

basil, fresh

1

teaspoon

savory, dried

1

teaspoon

sage

4

teaspoon

salt, to taste

4

teaspoon

pepper, to taste

8

fl oz

vegetable oil

12

oz

mirepoix

12

oz

tomato puree'

12

fl oz

red wine

60

fl oz

brown veal stock

1

arrowroot, as needed

1

teaspoon

tarragon, fresh, chopped

1

teaspoon

chervil, fresh, chopped

Butterfly the whale meat, pound lightly, reserve. Brown bread cubes in half the butter and remove from pan. Add remaining butter to pan and saute' onion, celery and mushrooms until tender: chill. Mix bread cubes, vegetables, meats, eggs, and spices. Spread on whale steak, roll up the steak and stuffing like a jelly roll, and tie. Sear whale steak in oil and remove. Add Mirepoix to pan and saute'. Add tomato puree' and brown lightly. Deglaze with red wine and brown stock. Return meat, bring to a simmer, and cover. Braise at 350 degrees F. until tender, approximately 1 1/2 hours. Remove meat, strain, and degrease liquid. Season with tarragon and chervil; adjust salt and pepper to taste. Add arrrowroot to thicken as necessary. Serve sauce over sliced whale steak. From: "Starbuck"
Page 1543

WHALE STEAK WITH GREEN PEAS

1

kg

joint of whale meat

4

deciliter

red wine

2

deciliter

water

15

juniper berries

2

dessert spoons of black

1

currant cordial

2

dessert spoons of cream

2

dessert spoons of cornflour

Brown the joint on all sides in a stewpan, add the red wine, water and mashed juniper berries. Simmer under lid for about 30 minutes. Place a weight on the lid. Remove the meat and wrap it in aluminium foil while finishing making the gravy. Gravy: Add the black currant cordial to the juices in the pan. Add cream to taste and thicken with cornflower. Cut the meat in thin slices and serve with potatoes, green peas, sprouts and mountain cranberries. Source: The Aboriginal Subsistence Page The High North Alliance brochure: "LIVING OFF THE SEA, Minke Whaling in the North East Atlantic", February 1994. Yield: 4 servings

Page 1544

WHALEMEAT: WHO WANTS WHAT ON THEIR PLATE?

1

info file

Norwegians would rather eat whale meat than kangaroo meat. In Australia, it's the other way round. This is one of the less surprising conclusions of a survey on people's attitudes to eating the meat of various animals, carried out in six different countries. The survey shows that in modern industrial societies there are, in general, many taboos connected to the consumption of wild animals, whether it be deer, seal or wild birds. In countries where it is not traditional to eat marine mammals, whale and seal meat comes out worst. Whichever way you look at it, it would seem that not many people would like to stick their forks into certain domestic animals with special status, like horses. In Australia people prefer kangaroos to horses. Chicken, on the other hand, is eaten with a good appetite, but here, too, we find national variations. In the USA, only 5,8% don't eat chicken, in Germany the figure is 16,4%. The figures below show the percentages of people who could not think of eating the meat of the various animals shown: :

Germany

Wild birds

78,1

Whale Seal

USA 38,2

79,1 86,6

Chickens Horses Kangaroos

Australia 48,8

87,7 87,8

16,4 60,2 64,1

93,1 89,0

5,8 80,6 79,6

Norway

32,2 38,5 44,2

8,5

6,5

72,3

51,4

47,7

55,2

(Survey carried out by the Canadian Circumpolar Institute and Yale University S chool of Forestry and Environmental Studies) the High North Alliance Home Page the Aboriginal Subsistence Page Yield: 4 servings

Page 1545

WHISKEY DRINKER'S VENISON STEW

1

british measurements ----MARINADE----

2

fl oz

single malt scotch whiskey

2

fl oz

sherry

2

fl oz

port

8

fl oz

1

blackberry wine onion; chopped

3

centiliter

8

garlic; crushed rashers (slices) bacon

1

. chopped

1

teaspoon

1

thyme salt & pepper to taste

2

tablespoon

lemon juice

2

lb

shoulder of venison; cubed

2

oz

flour; plain (all-purpose)

2

oz

butter

2

large

carrots; sliced

2

large

----TO FINISH----

6 1

teaspoon

6

allspice shallots

1/2

lb

1 8

onions; chopped cloves

mushrooms lemon rind; grated

fl oz

single malt scotch whiskey

Mix the marinade ingredients together in a large bowl. Add the venison and refrigerate for 24 to 48 hours. After this time, remove the venison from the marinade (reserve the marinade for later) and pat the cubes dry with kitchen paper. Put the venison into a plastic bag with the seasoned flour and shake well until all pieces are well coated. Melt the butter in a large fireproof casserole dish. Add the venison and the remaining ingredients, except the mushrooms, lemon rind and whiskey. Gradually add the reserved marinade. Bring the mixture gently to the boil, then place the dish in the oven at 325oF / 160oC / gas 3. Cook for 2 hours, checking occasionally to make sure that the venison is moist - add more wine, as necessary. After two hours, remove the casserole from the oven, add the mushrooms, lemon rind and a glass (8 fl oz) whiskey, before returning to the oven for a further 30 minutes. Before serving, check the seasoning and add a further glass of whiskey, if desired. ;*} "Scotch Whiskey Recipes" :

by Jo Guthrie Jarrold Publishing, Norwich ISBN =

0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Yield: 6 servings

Date: 06-15-96 Home_cooking -

Page 1546

WHITE SAGE BREAD

2 1/2

cup

all purpose flour

2

teaspoon

finely chopped fresh white sage lea; ves

1

teaspoon

salt

1/2

teaspoon

baking soda

1

pkg

active dry yeast (1/4 oz)

1/4

cup

1

lukewarm water egg

1

cup

2

tablespoon

1

cottage cheese unsalted butter, melted crushed, roasted pinons or coarse s; alt (optional)

In a bowl, combine the flour, sage, salt and baking soda. Dissolve the yeast in the lukewarm water. In a food processor, blend the egg and cottage cheese until smooth; add 1 tablespoon of the butter and all the yeast water, mix again, and transfer to a large bowl. Gradually add the flour mixture, kneading vigorously after each addition, until a stiff dough is formed. Cover with a dry cloth and let rest in a warm place until doubled in bulk, about 1 hour. Punch down the dough and knead it on a lightly floured surface about 4 minutes. Divide the dough in half and shape each part into a ball. Place the dough balls on a baking sheet, cover with a dry cloth and let rise 15 minutes more. Preheat the oven to 350 degrees F. Bake the bread about 40 minutes, until well risen, golden, and hollow sounding when tapped. Brush the top with the remaining butter and sprinkle with crushed roasted pinons or coarse salt if desired. ******** White sage, which grows in abundance throughout most regions of the Southwest, is an aromatic herb used in a variety of dishes. Ordinary fresh sage can also be used. This bread freezes well, so I suggest making several loaves at a time. From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott Date: 10-29-94 Yield: 2 loaves

Page 1547

WHITE TRASH ROAST POSSUM

1

no ingredients found

Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. Origin: Adapted from White Trash Shared by: Sharon Stevens, April/95. Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE Yield: 1 servings

WHITNEY POT ROAST

4

lb

moose steaks; 1/2 lb each

4

large

onions; sliced

1/2

cup

wine vinegar

1

can

1 1/2

cup

2 1

tomato paste; small , 5 1/2 fluid oz, 1 salt, pepper & paprika butter; or oil garlic cloves; minced

tablespoon

3

pickling spices; tied in a bag bay leaves

Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set aside. Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy roast pan and pour onion mixture over it. Cover and cook in a 350F oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve. SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake Native Women's Association Yield: 1 servings

Page 1548

WHOLE ROASTED SQUAB STUFFED W/EGGPLANT & BACON DRESSING

12

oz. raw bacon, diced

2

cup onions, chopped

1/2

cup celery, chopped

1/2

cup bell peppers, chopped

1

med eggplant, peeled,diced

3

tbs garlic, chopped

1

tbs fresh thyme, chopped

1

tbs finely parsley, chopped

1/2

cup green onions, chopped

4

cup crumbled corn bread

2

cup chicken stock

1

salt and cayenne pepper

6

whl squabs

1

olive oil, drizzling

12

whl shallots

2

cup demi-glace

1

tbs butter

1

lb. haricots verts,blanch

Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots on a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 servings

Page 1549

WHOLE ROASTED SQUAB STUFFED W/EGGPLANT AND BACON DRESSING

12

oz. raw bacon, diced

2

cup onions, chopped

1/2

cup celery, chopped

1/2

cup bell peppers, chopped

1

med eggplant, peeled,diced

3

tbs garlic, chopped

1

tbs fresh thyme, chopped

1

tbs finely parsley, chopped

1/2

cup green onions, chopped

4

cup crumbled corn bread

2

cup chicken stock

1

salt and cayenne pepper

6

whl squabs

1

olive oil, drizzling

12

whl shallots

2

cup demi-glace

1

tbs butter

1

lb. haricots verts,blanch

Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots on a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 servings

Page 1550

WILD BOAR

1

can

condensed consomme'

2

cup

cider vinegar

8

cup

red wine

1 1/2

teaspoon

ground black pepper

2

tablespoon

salt

2 1

bay leaves teaspoon

2

crumbled thyme garlic cloves; chopped

8

juniper berries

1

piece wild boar meat

1

(about 5 pounds)

6

carrots scraped and quartered

2

large

4

onions; quartered celery stalks cut into 2-inch lengt; hs

1

can

condensed beef broth

1/3

cup

currant jelly

1/2

cup

flour; mixed with

3/4

cup

water

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232154 -0800 Yield: 6 servings

Page 1551

WILD BOAR STEAKS IN A SWEET AND SOUR SAUCE

2

oz

pitted prunes

2

oz

sultanas (golden raisins)

4

tablespoon

olive oil

4

oz

streaky (fatty) bacon

1 1/2

lb

wild boar rib steaks

1

tablespoon

flour

1/2

pint

3 2

wine vinegar bay leaves

tablespoon

sugar

1

freshly grated nutmeg

1

fine sea salt

Wild boar steaks in a sweet and sour sauce (Bistecche di cinghiale) Many regions of Italy feature wild boar on restaurant menus, but this is a speciality of Sardinia. The sweet and sour sauce also combines very well with venison. Chop the prunes and put them to plump up with the sultanas (golden raisins) in a little warm water. Heat the olive oil in a frying pan and add the diced bacon. Fry until browned, then add the boar steaks to the pan and brown briskly on both sides. Turn down the heat and cook gently for about 15 minutes. Mix the flour with half the vinegar in a small saucepan, then add the remaining vinegar, the bay leaves and sugar. Simmer gently, stirring to make a smooth sauce. Add the drained sultanas (golden raisins) and prunes, and nutmeg to taste. Cook gently for about 10 minutes . Season the boar steaks with salt, then pour over the sauce. Cook for a further 10 minutes or until the steaks are tender. Source: Wild Game Cooking Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Yield: 4 servings

Page 1552

WILD BOAR TENDERLOIN AND SHIITAKE STROGANOFF

3

tablespoon

butter

1

large

onion, julienned

4

cup

sliced shiitake mushrooms

2

tablespoon

minced garlic

2

lb

wild boar tenderloin, cut

1

into 2 by 1/2 in. pieces

3

cup

veal stock

1/4

cup

finely chopped parsley

1

cup

sour cream

In a saute pan, melt the butter. Saute the onions for 2 minutes. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and beef and continue sauteing for 2 minutes. Add the veal stock and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the sour cream and parsley. Continue to cook for 3 minutes. Season with salt and pepper. Yield: 4 to 6 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2406 From: Dave Drum Cooking Echo Ä Yield: 1 servings

Date: 26 Oct 97 National

Page 1553

WILD DUCK - TAME RICE

1

duck; cleaned, ready to cook

1 1/2

teaspoon

salt

1/8

teaspoon

red pepper

1

teaspoon

green seasoning

1

small

onion; chopped

2

cup

duck stock

2

cup

minute rice

1

can

----GRAVY---1

celery soup water or duck stock

In a large pot, 3 to 4 quarts, place duck. Cover duck with water. Add salt, red pepper, Greek seasoning and onion. Bring to a boil, reduce heat and slow cook for 1-1/2 hours. Remove duck to a warm platter. Reserve 2 cups of stock (add water if necessary to make this amount). Bring reserved stock to a boil; add minute rice. Take from burner; cover; let set 20 to 30 minutes. Fluff up rice and spoon around the duck on warm platter. Garnish with parsley for color. Gravy: Combine celery soup with additional stock or water as a gravy. From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 1554

WILD DUCK AND RICE CASSEROLE

2

ducks

2

apples; quartered

2

onions; quartered

1

onion; chopped

1

bell pepper; chopped

3/4

cup

1

chopped celery stick butter or margarine

1

cup

uncle ben's converted rice

1

can

(10.5-oz) beef consomme

1

can

(10.5-oz) water

1

can

(8-oz) mushrooms; drained

1

can

(6-oz) water chestnuts; drained

1

salt to taste

1

pepper to taste

Place ducks, apples and onions into a large pan. Cover with water, sprinkle with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut‚ chopped onions, bell pepper and celery in butter. Mix all other ingredients in a 1-1/2 quart casserole. Add sauteed mixture. Debone ducks and cut into bite-sized chunks and add to mixture. Check for seasoning. Add salt and pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield: 4 servings. NANCY BOYD (MRS. MIKE S.) CAROLYN BOSHEARS (MRS. GAYLON) From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

Page 1555

WILD DUCK BALLOTINE

1

infp file

My favorite way to cook wild duck is in a ballotine. Completely debone two small wild ducks and one large domestic duck, leaving the wings and lower leg bones on the domestic duck only. Reserve the wings and the bones of all carcasses for stock; simmer these trimmings for about 4 hours in a large kettle or stockpot with a few carrots, celery sticks, a bunch of parsley and some bay leaf. Remove as much fat as possible from the duck carcasses. Lightly slash a diamond pattern into the fatty skin of the domestic duck, being careful not to cut through to the meat. This will allow better drainage. Chop up one bulb of fennel into a fine mince. Add a handful of blueberries, or if you use blackberries or raspberries, rub them through a sieve to remove the seeds. Other fruit options include finely minced Meyer lemons (peel and all) or bitter Seville oranges. Optionally, you can also add some ground meat. I typically use ostrich or emu because it's handy in my freezer, it's OK to serve when still rare, and it's deliciously complementary for duck. You can use venison, buffalo or even pre-cooked pork sausage. Lightly saute the stuffing so that it is about halfway cooked, and still warm. Layer the deboned wild ducks inside the domestic duck. If you opened them up, they should all be basically sheets of meat. Keep it as evenly distributed as possible, and fill with the fennel-berry-meat stuffing. Do not overfill. Sew or tie the results into a cylinder, a "ballotine". You can use well greased twine to wrap a fairly attractive package, or borrow some meat netting from your butcher. Roast at 400 for ten minutes or until nicely browned, then turn the heat down to 325 and cook until the internal temperature of the inner layers of the duck (not the stuffing) reaches 130. Let stand for ten minutes before carving. I like to serve this one cold accompanied by a blackberry-anise sauce. Simmer two cups of good, fruity red wine down to about half its volume. Add 1/2 cup of blackberries rubbed through a sieve, 1/2 cup of ground or pureed fennel and a piece of star anise, and simmer until the fennel is soft. Add just enough of the same wine to get some of its fruity aromas back, and then simmer just until the alcoholic taste disappears. Finish by beating melted butter into the sauce, or cream, or a little cornstarch paste to thicken if you'd rather keep it low calorie. The very simple and silly cheat for cooking wild duck is to wrap the cleaned carcasses in a domestic duck skin, and sear at high temperatures so that the fat gets crispy and bastes the carcass. Wild duck is exceptionally lean, and may be very gamey depending on its diet. It is often improved by barding with bacon, fatty duck skin or some other source of fat.

Page 1556

If you prefer to keep the lean and gamey taste intact, try an intensely woodsy marinade or dry rub of about half rosemary and half juniper, and pair it with roasted cippolini onions and wild rice. Cooking time should be either short and hot or long and moist and slow, as duck tends to be good either rare or falling off the bone well done. Bon appetit, Tanith From: Tanith@tyrr Yield: 4 servings

WILD DUCK BROWNING (CAN USE TAME STORE TYPE)

1

duck

1

medium

onion

1/2

cup

red wine

1/2

teaspoon

thyme

1

pat of butter

1

sat and pepper

rub inside duck with salt and pepper, Place onions inside. Place on heavy foil and add wine, thyme and butter. Wrap tight bake at 325 f From what I understnd there is no need to baste if wrapped in foil tightly the duck is not like turkey and it is a fattier bird. from North American Hunting Club From: Lisa Wilson Cooking Echo Ä Yield: 1 servings

Date: 16 Dec 96 National

Page 1557

WILD DUCK JERKY

1

several duck breasts

1

liquid smoke

1

tender quick salt

1

soy sauce

1

cup

1

tablespoon

1

brown sugar garlic powder soy sauce

Use several duck breasts.... Depends on how much you want to make.. Slice Duck breast about 3/8 thick. In a bowl with a tight lid. brush both sides with liquid smoke (I used Mesquite for last batch but hickory works well too) sprinkle Tender Quick salt and repeat layering until all duck is used. Pour enough soy sauce gently over duck until just covered completely. put in refrigerator for 48 hours. Just before drying make: 1 cup brown sugar & 1 tablespoon Garlic powder (I like Garlic...so you might change to taste.) enough soy sauce to make into a paste. I dry in my gas oven.....on cookie sheet with cookie rack.. Lay duck on rack and brush in brown sugar paste. Oven at 170 for two hours.... turn over and brush again.... Dry until dry but not too dry.. everyone likes a little bit of chewy but not so dry that it breaks when you bend it GREAT IN THE DUCK BLIND THE NEXT WEEKEND! From: Smitty <[email protected]> Yield: 1 servings

Page 1558

WILD DUCK STEW WITH DOUGHBOYS

1

wild duck (soak in salt

1

water 6 hours)

1

large

1 4

onion salt to taste tsp pepper tsp savory

slice

turnip, cut lengthwise

4

carrots, cut lengthwise

1

doughboys:

2

cup

flour

2

teaspoon

baking powder

1/2

teaspoon

1

salt milk to make soft dough

Cut duck in pieces, add onion (cut) and water to cover, salt, pepper and savory; simmer for 2 hours. Add carrots, turnips and water if needed and boil another hour. Twenty minutes before serving, drop Doughboys by teaspoons on top of stew. Cover tightly until Doughboys are cooked. Gravy can thickened before serving by removing Doughboys and meat. Serve with bake or mashed potatoes From: Duckie ® <[email protected]: Sun, 05 Oct 2003 21:05:52 ~0400 Yield: 4 servings

WILD DUCK SUPREME

4

ducks

1

onion

2 1

carrots large

2 1

potato rubs celery

can

1

(6-oz) sliced mushrooms salt & pepper

2

pkg

wild & long-grain rice mix

1

pkg

slivered almonds

Salt & pepper ducks. Place onion, carrots, potato, celery & ducks to boil in a large pan with water to cover for 2 hours or until ducks are tender. Cook on low temperature. Prepare wild rice using broth from boiling ducks instead of water. Add drained mushrooms to the rice. Place ducks on large platter & pile rice around them & sprinkle almonds on top. ROY B. WARREN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 12 servings

Page 1559

WILD DUCKS

2

ducks; quartered

1

salt and pepper

1/2 4

stick butter tablespoon

1 1/4

olive oil onion; chopped

cup

1

cooked country ham; in 1-inch cubes (optional bay leaf

1

clove garlic; minced

1

can

(4-oz) mushrooms; and juice

1

cup

water (up to)

3/4

cup

wine

Rub ducks with salt and pepper. Put butter and oil in large pan; add onion and heat. Add duck and brown on all sides. Add rest of ingredients, cover and simmer 1 hour and 15 minutes. Serve over rice or wild rice. You can cook the day before all ingredients except wine. Refri- gerate. Add wine, heat and serve over rice or wild rice. MRS EUGENE HINDSLEY (MARY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

Page 1560

WILD GAME CHILI WITH BLACK BEANS

1 1/2

stephen ceideburg cup

4

vegetable oil yellow onions, cut in medium dice

2

jalapeno or serrano chiles, seeded,; finely chopped

3

tablespoon

chili powder

2

tablespoon

ground cumin

1

tablespoon

dried thyme

1

teaspoon

dried oregano

1

teaspoon

celery seeds

1

teaspoon

paprika

1/2

teaspoon

black pepper

1/2

teaspoon

anise seeds

1/2

teaspoon

cayenne pepper

1/4

teaspoon

4

ground cloves bay leaves

3

lb

wild game meat, cut into 1-inch pie; ces *

30

oz

red chile sauce

1 1/2

quart

to 2 qt beef stock or broth

5

cup

1

cooked black turtle beans (2 cups u; ncooked) salt and pepper, to taste

* i.e. venison, antelope, rabbit, elk, duck, game sausage Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft. Add spices and bay leaves and saute several minutes longer. Add meat and cook until lightly browned. Add chile sauce and bring to a boil. Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes. Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes. Add beans and salt and pepper to taste. If desired, garnish with grated sharp cheddar or Jack cheese and chopped red onions. Note: This recipe also works well with lamb or beef. PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber. From Gloria Ciccarone-Nehls, the Big Four Restaurant. Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

Page 1561

WILD GAME PATE

1

lb

1

(2 cup) boneless skinless raw rabbits/partridge/

1

pheasant/duck or other game

1

cut into 1/4 inch strips ----MARINADE----

1/8

teaspoon

thyme

1/4

teaspoon

salt

1/4

teaspoon

pepper

1/8

teaspoon

allspice

1

tablespoon

finely minced green onions

1/2

cup

coganc

1/2

cup

very finely minced onions

2

tablespoon

butter

3/4

lb

----STUFFING----

1

lean pork and 3/4 lb lean veal finely ground together

2

eggs lightly beaten

1 1/2

teaspoon

salt

1/8

teaspoon

pepper

1/4

teaspoon

allspice

1/2

teaspoon

thyme

1

centiliter

garlic crushed

1

lb

bacon blanched to remove

1

salt

1

bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspice and green onions. Add strips of game and marinate while preparing stuffing. For stuffing, cook onions slowly in the butter until tender. Scrape into large mixing bowl. Pour cognac into same skillet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings. Scrape into bowl with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and garlic. Beat vigorously with wooden spoon until thoroughly blended. To assemble pate, line bottom and sides of loaf pan with blanched bacon (to blanch plunge bacon into boiling water, remove immediately and drain briefly under cold running water), reserving a few strips for top of pate. Drain game strips, reserving marinade. Beat marinade into stuffing. Divide stuffing into three parts. Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan. Cover with half the strips of game. Repeat layers, another third of stuffing and remaining half of game strips. Spread remaining third of stuffing on top. Place bay leaf on top and cover with remaining blanched bacon. Cover top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2 hours. Remove loaf

Page 1562 pan from water and place another loaf pan (preferably glass so it's heavy enough to weight down the pate) on top of foil-wrapped pate. Cool pate at room temperature several hours or overnight. Chill, still weighted. Serve in slices with crackers. from Carl Berger Yield: 1 servings

WILD GOOSE CASSOULET

1

1

wild goose - (abt 8 lbs) -

:

cut into eight

:

to ten pieces

4 c Dried white navy beans 1/4 lb Italian salami -- cut 1/4" :

cubes

3 c Dry white wine 4 Tomatoes -- peeled, seeded, :

and chopped

4 lg Onions -- chopped 4 Peppercorns 2 ts Chopped parsley 1/4 ts Dried rosemary 2 Garlic cloves -- minced 1 Bay leaf :

Salt -- to taste

:

Freshly-ground black pepper

:

to taste

1/2 c Olive oil 6 Garlic sausages 1 c Bread crumbs Soak the beans in water to cover for at least 10 hours. Drain, discarding any beans that float on the surface. Put into a large, lidded, earthenware casserole. Add salami, 1 cup wine, the tomatoes, onions, peppercorns, parsley, rosemary, garlic, bay leaf, and enough water to cover. Cover the casserole tightly and bake at 200 to 225 degrees for 6 hours, adding more water if needed. Rub goose pieces with salt and pepper. Heat oil to sizzling, add the goose, and brown lightly on all sides. Reduce the heat, add 2 cups wine and simmer, covered, for 30 minutes. Stir goose and sauce carefully into bean casserole. In another skillet saute garlic sausages until well browned; remove, reserving fat. Stir sausages into casserole carefully; cover and bake in 250 degree oven for 1 1/2 hours. Saute bread crumbs in sausage fat and sprinkle over top of casserole. Bake, uncovered, for 10 minutes to brown crumbs. This recipe yields 14 to 16 servings. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Recipe By

: Jacqueline E. Knight

Yield: 14 servings

Page 1564

WILD GOOSE GUMBO

1

1

wild goose

1 1/2 Onions -- chopped 2 Celery stalks -- chopped 2 Bell peppers -- chopped 1 bn Green onion -- chopped :

Seasonings -- to taste

:

Hot steamed rice

Season the goose inside and out (rubbing all over). Stuff the goose with celery, onions, and bell peppers. Bake at 350 degrees until meat is tender. (Check periodically.) Make the perfect roux. Add 4 1/2 quarts water to roux and bring to a boil. Remove all vegetables from the goose and cut up the vegetables and goose. Add the goose and vegetables to the roux. Add the seasonings and let simmer for 1 1/2 hours. Add the chopped green onions, be sure to add the tops, add 20 minutes before serving. Serve with steamed rice. This recipe yields ?? servings. Recipe Source: THE SPORTSMAN'S COOKBOOK AND THEN SOME by Don F. Netek Jr. Downloaded from - http://www.sportcookbook.com/recipes Recipe By

: Don F. Netek Jr.

Yield: 1 servings

WILD GOOSE ORANGE

1

(14x20-inch) oven bag

1

pkg

(3/4-oz) brown gravy mix

1/4

cup

flour

1 1/2

teaspoon

salt

2

tablespoon

sugar

1

cup

hot water

2

tablespoon

orange marmalade

1

can

1

(6-oz) frozen orange juice; thawed (4-5 pound) dressed wild goose

Preheat oven to 375ø. Place oven bag in a 2 inch deep roasting pan. Combine all ingredients except goose and pour into the oven bag. Add the goose to the bag, turning well to moisten all sides. Tie the bag and make 6 (1/2-inch) slits in the top of the bag. Cook for 2 to 2-1/2 hours or until tender. Pour sauce into a bowl and skim off excess fat. Serve sauce with goose. Yield: 4 to 6 servings. MRS. BROOKS NORFLEET From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,

Page 1565 http://www.erols.com/hosey. Yield: 4 servings

WILD GOOSE WITH CURRANT SAUCE

1

cooking apple, cored/wedges

1

orange, unpeeled/wedges/lge

6

prunes, pitted dried, chop

2

geese, 2 1/2 lb, dressed

2

pkg

onion soup, dry (1 1/3 oz)

2

cup

wine, dry red

2

cup

water

1/4

cup

red currant jelly

1/4

cup

catsup

1/4

cup

wine, port

1/4

cup

worcestershire sauce

2

tablespoon

butter or margarine

----CURRANT SAUCE----

Combine all asterisked ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated. YIELD: 1 Cup Currant Sauce Combine apple, orange and chopped prunes, mixing well. Spoon into cavities of geese. Place each goose, breast side up, in an oven cooking bag. Combine soup mix, wine and water; pour half the mixture into each bag. Seal bags; cut 6 small slits in top of each to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees for 3 to 3.5 hours. Serve geese with currant sauce. (Hugg`s Note: Rare geese are preferable to dried-out geese) Hugg`s Note: Substitute muscadine jelly for currant jelly. Source: M. E. Costello, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87 Yield: 1 servings

WILD ONIONS AND SCRAMBLED EGGS

1

bundle of onions, 3-4 in

1

diameter

8

eggs, unbeaten

1

salt

2

tablespoon

fresh, uncured pork grease

Cut the onions into segments, small bundle at a time. Place them in the skillet to which the uncured pork grease has been added. (Corn oil makes a good substitute). Half cover them with water and simmer until tender, with the lid on the container. When tender, drain off the water, add salt to taste and stir in the unseparated eggs, continuing to stir them well until the eggs are of the consistency desired. Serve hot. Source: "Indian Cookin'", compiled by Herb Walker, 1977

Page 1566

Yield: 1 recipe

WILD PIG OVEN ROAST

1 16

pork shoulder or butt roast oz

1

can crushed pineapple in syrup

1

teaspoon

salt

1/2

teaspoon

oregano

1/2

teaspoon

pepper

1

dash

white pepper

I have had both wild and domestic pig cooked with this recipe both are excellent. This is a great recipe for large family gatherings. Trim off any exposed fat. Rub salt, pepper, and oregano into the meat. Place the meat into a large roasting bag. Pour the can of pineapple over the meat, juice and all. Remove all air from bag and seal. Wrap the meat several times with aluminum foil it is important that it is sealed completely. Place the meat in a oven roasting pan, cover and cook at 200 degrees for 8-10 hours. Let stand for 10 minutes and serve. My favorite side dishes for this recipe are pickled beets, yams, and coleslaw with raisins. http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings

Page 1567

WILD RABBIT GUMBO WITH OYSTERS

1

rabbit, cut into pieces

1/2

cup

1/2

cup

cooking oil flour

3

onions, chopped

1

bell pepper, chopped

1/2

cup

celery, chopped

2/3

cup

shallots, chopped

1/3

cup

parsley, chopped

1

pint

oysters

1

salt & pepper to taste

1

tabasco to taste

Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread. Yield: 1 servings

WILD RABBIT GUMBO WITH OYSTERS #1

1

rabbit, cut into pieces

1/2

cup

1/2

cup

3

cooking oil flour onions, chopped

1

bell pepper, chopped

1/2

cup

celery, chopped

2/3

cup

shallots, chopped

1/3

cup

parsley, chopped

1

pint

oysters

1

salt & pepper to taste

1

tabasco to taste

Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread. Yield: 1 servings

Page 1568

WILD RABBIT PRESENTATION

1

text file

When I want to do a really spectacular presentation, I always french a rack of rabbit. It honestly is not that hard if you scrape with a knife and are careful to remove all the membrane between the ribs. I recommend brushing the exposed bones with olive oil (heck, brush the whole thing, and while you're at it, crush a clove of garlic and some rosemary and add that to the oil. Yum.) If you don't, and you roast at high temperatures, the ends of the bones can crisp and become brittle or burned. My presentation for rabbit goes like this, starting with the whole animal. I debone all four legs (hindlegs and thighs in one piece, forelimbs and shoulders in one piece, remove all bone). I pound the pieces of meat flat under plastic wrap with a mallet, stuff them with a mixture of fresh herbs, bread crumbs and prosciutto, or perhaps blue cheese and walnuts and basil, and tie them into rolls. Then I trim the saddle, which is the part in front of the pelvis which you just removed the thighs from, into one neat long section that ends at the bottom of the ribcage. Put the saddle aside for roasting whole, or you can take it into small saddle chops. I use scissors to remove the bottom half of the ribcage (the belly portion), and then cut the neck portion that sticks out above the ribcage. Using either a cleaver and mallet or a professional meat saw, I cut the backbone in half the rib rack and slice the saddle into tiny saddle chops, roughly one vertebrae each or 1/3 inch. Then I french the rack of ribs scraping with a knife. I recommend tying the saddle chops back together for roasting with oiled cotton thread; this gives better temperature control. Attempting to take a cleaver or meat saw through a whole cooked saddle is a bit more problematical than tying back together a cut raw saddle, as I discovered early on in my gourmet rabbit-munching career. At this point, you're ready for roasting. Brush the whole kit and caboodle with lovely flavored oil, then roll in a mixture of powdered chanterelle mushrooms and crushed hazelnuts (porcini and pistachio works great on venison, BTW). Make sure exposed bone ends are covered with oil. I suggest roasting at moderately high temperatures for a fairly short time, say 400 degrees for 8 to 12 minutes. You want the meat thoroughly done (white), but not dry. Take the remainder of the scraps - bones, flank, liver, heart, etc and boil them down for stock. Drain and shred the boiled meat, and for a serious treat, add some pine nuts and white truffles or white truffle oil to this rabbit pate. Use the stock for cooking down risotto, and serve with tiny baby artichoke heads or if you live in a

Page 1569 compatible area, harvest, boil and serve the young heads of wild thistle. This proceedure really doesn't take terribly long (maybe an hour to prep the bunny for cooking), and the end result is spectacular. Warning: do not use old, tough rabbits, which are best dredged in seasoned flour and simmered in sour cream and lemon juice under a blanket of good home-cured sugar bacon until tender. Pick young, tender Thumpers for roasting. I once made a companion's eyeballs nearly drop out of their sockets with this presentation. What was even more startling is that I had begun with roadkill and weeds and ended up with a gourmet meal equivalent to what he'd been served in the finest French restaurants. We live in an area that is highly populated by very tasty wild rabbits, and one young (tender) and foolish bunny sacrificed itself to a car directly ahead of us, losing its skull but nothing else to an oncoming tire. My religion doesn't allow for wasting fresh killed meat, so I bounced from the car and grabbed Mr. Bunny while my companion looked on in dismay. I whistled cheerily and commented, "Mmmm, just in time for dinner," as I sacked it up along with some edible wild thistles. Yep, the Wiccan religion has really only one dietary law, and that's it. Don't waste good food, especially if something died to make that food happen. My companion eyed me dubiously as I dumped my bounty on the kitchen table and started to work, wearing latex gloves not out of particular squeamishness but out of reasonable precautions against tularemia, a good idea in California. A few hours later, I had one nice rabbit hide and a dinner to make any gourmet sigh in ecstasy - beautifully presented salmis of rabbit with frenched rack and saddle served over risotto with white truffle rabbit pate and boiled new thistle buds with sweet butter. As I recall, the side salad involved fresh raspberries, spinach and blood oranges with a splash of aged balsamico. Mmm. Quite an outcome from roadkill and weeds. Try it sometime and you can even start with a store-bought Thumper instead if you like. ;) Regards, Tanith From: [email protected] Yield: 1 servings

Page 1570

WILD RABBIT STEW:

recipe Skin and gut the rabbit taking great care not to rupture the intestines. This would give a very bad taste to the meat. Wash the rabbit thoroughly, then cut into serving pieces. Save the kidneys and heart as extra treats! Roll and coat the rabbit thoroughly with seasoned flour made with 1 cup of flour, 1 tsp. salt, 1/4 tsp. of pepper. Brown the pieces in bacon fat or if you prefer, half butter and oil. After all the pieces have been browned on all sides, remove and set aside. Sauté one onion in the pan until lightly browned. Sprinkle with one tablespoon of flour and mix well, scraping up all the browned bits. Return the rabbit to the pan and add slowly water to cover the meat. Stir to mix evenly. Cover tightly and simmer on low heat for one hour or more. Meanwhile, peel two or three potatoes and cut into one-inch cubes. Scrub four or more carrots and cut into slices. Add to the stew and continue to simmer until the vegetables are tender. Taste the broth and season to taste. Thicken the stew if desired. Serve with freshly baked raisin bannock. Don't hesitate to dip chunks of bannock into the gravy!

Page 1571

WILD RAMP SOUP

1

lb

1 2

beef sirloin, cut into bite sized pieces

tablespoon

olive oil

20

ramps, cleaned, trimmed and

1

diced

5

stalks celery, cleaned,

1

trimmed and chopped

3

carrots, washed, peeled and

1

chopped

1

lb

1

potatoes, peeled and chopped

20

ramps, cleaned, trimmed, and

1

diced

2

tablespoon

1

butter salt and pepper to taste

Brown the sirloin over medium high heat in a large skillet just until charred. Add the meat to 2 quarts of salted water, skimming off any fat or scum that may rise to the surface. Add 20 ramps, the chopped celery, carrots and potatoes. Simmer for about three hours. Saute the remaining 20 ramps in butter for about 10 minutes, or until thoroughly cooked. Remove one cup of the broth from the soup and pour it into the skillet. Add salt and pepper to taste. Cook for about 15 minutes at a low simmer. Remove the meat from the broth (serve separately if desired). Combine the ingredients from the skillet with the ingredients from the kettle. Puree the soup in a food processor. Reheat and serve piping hot. Makes 6 servings. Per serving: 372 calories; 14 g fat (5 g saturated fat; 34 percent calories from fat); 38 g carbohydrates; 173 mg cholesterol; 256 mg sodium; 25 g protein; 5 g fiber. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 1572

WILD RICE AMADINE

2

tablespoon

slivered almonds

1 1/2

tablespoon

chopped green pepper

1

tablespoon

chopped onion

1

tablespoon

chopped chives

1/3

cup

margarine

2 2/3

cup

hot water

1

teaspoon

instant beef bouillon

4 1/2

oz

(2 pks) 5-minute wild rice

Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. Yield: 8 servings

WILD RICE AND VENISON STUFFED PEPPERS

4 1

green peppers lb

1

ground venison, bison, elk, moose, etc.

2

cup

cooked wild rice

1

medium

onion, chopped

1/2

cup

dried fruit bits

1

cup

1

shredded part skim mozzarella cheese

1/2

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

cinnamon

Serves 8 Preheat oven to 350ø F. Cut green peppers in half and remove stems & seeds. Combine the rest of the ingredients. Lightly stuff pepper halves with rice mixture. Place in baking dish & loosely cover with foil. Bake 30 minutes; uncover & bake 10 minutes more or until pepper is tender. adapted from: Wild Rice For All Seasons, by Beth Anderson Associates From: "Mignonne"
Page 1573

WILD RICE JOHNNY CAKES

1/3

cup

traditionally-harvested wild rice,; well rinsed

1/3

cups

water, divided

3

tablespoons

cornmeal

3

to

4 tablespoons dried blueberries (op; tional)

1

beaten

egg

2

to

3 tablespoons bacon drippings or co; m oil

In a medium saucepan, heat 1 cup of water, rice, and salt. Bring to a boil. Cover, reduce heat to low, and continue to cook gently for about 20 minutes, until rice is just tender. Stir in cornmeal mixed with 1/3 cup cold water and cook, stirring gently, for 2 to 3 minutes until cornmeal turns creamy. Stir in the egg and gently fold in blueberries. Heat bacon drippings in a large skillet over medium heat. Drop batter by rounded tablespoons into skillet and flatten with a spatula or pancake turner into cakes about 3 inches in diameter. Fry for 2 to 3 minutes on each side, until golden brown. Serve with bacon and maple syrup or as an accompaniment for duck or venison. If serving the cakes with game, you may wish to add 1 to 2 tablespoons of thinly-sliced green onions to the batter. Yield: makes about 12

Page 1574

WILD RICE MUSHROOM QUICHE WITH WHITE PEPPER CREAM SAUCE By: Captain's Quarters B&B Inn Ft. Oglethorpe, Georgia 1

box

washed wild rice

1

pound

bacon, cooked crisp and crumbled (r; eserve 3 tbsp drippings)

1

large

onion, chopped

1

pound

mushrooms, sliced

1

teaspoon

chopped garlic

1

cup

pepperidge farm stuffing mix

1/2

nut

nutmeg (ground) or 1 tsp pre-ground

1

pound

swiss cheese, grated

1

pound

jack cheese, grated white pepper cream sauce

I don't know who the person is who interjected the comments, but there is a source for the recipe at the end. Min Wild Rice and Mushroom Quiche with White Pepper Cream Sauce Even though it has no crust, it is made very much like traditional quiches. If you want to call it a casserole, you might get more men to eat it. On the other hand, after you've tried it, you may not want to share it anyway! You'll want to start this well ahead (like the day before) because it must be assembled cool. Prepare wild rice ahead of time according to directions on package, but remove from heat about 10 minutes before cooking time is up (usually around 45 minutes). Drain excess water and set aside to cool. Cook bacon crisp and also set aside to cool. Place 3 Tablespoons bacon drippings in large skillet or chicken pan (high sides help) and add chopped onion, sliced mushrooms, and garlic. Saute until mushrooms have given up their water and most of it has evaporated or been re-absorbed. Mushrooms should retain their shape and some light color. Combine wild rice, crumbled bacon, stuffing mix, and mushroom mixture in probably the largest bowl you've got. Tossing occasionally, allow to cool to room temperature. Grind nutmeg (or use pre-ground) and sprinkle over cooled wild rice and mushroom mixture. Stir to distribute throughout mixture. Add cheese and mix thoroughly. (Note: may be prepared ahead and refrigerated at this point. As a matter of fact, I always do so to this day so I won't have to get up in the middle of the night to start this one.) When ready to cook, preheat oven to 300 degrees. Place the desired number of 4-ounce custard cups or ramekins on a cookie sheet and coat heavily with non-stick spray. Fill each cup almost to the top with wild rice and mushroom mixture. For each cup, place 1 egg and 1 ounce of heavy cream in a mixing bowl; whisk to combine. Fill cups to cover wild rice and mushroom mixture. Place on middle rack and cook 1 hour. Depending on how evenly your oven cooks, you may want to rotate the cookie sheet about 3/4 of the way through. The quiches are done when they are puffy and not wet at

Page 1575 the center. When done, let stand about 15 minutes in the cups, then turn out on plates. Set right side up and cover half with White Pepper Cream Sauce. Garnish with diced tomatoes and parsley.

WILD RICE OYSTER DRESSING By: thanksgiving.allrecipes.com 2

cups

wild rice

1/2

pound

pork sausage

1

bunch

green onions, chopped

3

stalks

celery, chopped

1

pint

oysters, quartered with liquid rese; rved

2

tablespoons

chopped fresh parsley salt to taste ground black pepper to taste

1

pinch

paprika

'Stuffing made from wild rice and oysters makes a fabulous dressing for your Thanksgiving celebration.' Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease. Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350 degrees F (175 degrees C) till heated through. Yield: 8 servings

Page 1576

WILD RICE PILAF By: Diana Rattray, About.com Southern U.S. Cuisine. 1/4

cup

butter

1

cup

raw wild rice

1/2

cup

chopped onion

3/4

cup

chopped celery

1/4

cup

chopped carrot

1

cup

sliced mushrooms

3

cups

chicken broth

1/4

teaspoon

poultry seasoning

1/4

cup

salt and pepper to taste toasted slivered almonds*

Wild rice pilaf with chopped vegetables and slivered almonds. Melt butter in a large heavy skillet. Sauté wild rice, onion, celery, carrots, and mushrooms until vegetables are golden brown. Add chicken broth and poultry seasoning. Cover and simmer for 30 to 40 minutes, until until rice is tender.Taste and add salt and pepper. Top with toasted slivered almonds just before serving. Serves 4.*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

WILD RICE WITH MUSHROOMS AND ALMONDS:

1/4

lb

of butter

1

c

of wild rice or brown rice

1/2

c

of slivered almonds

1/2

lbs

of sliced mushrooms

2

tbsp

of chopped green onions, chives and; green peppers

3

c

of chicken broth

Put all ingredients--except broth--into a large frying pan and cook until the rice turns a yellowish color. Stir constantly to prohibit over browning. Put it 9nto a cassarole dish w/ the broth. Cover and bake at 325 for an hour. Let stand b/f serving for about 10 mins.

Page 1577

WILD STUFFED PEPPERS

1

lb

1

ground venison -- browned and drained

6

medium

green peppers

1/2

cup

mushrooms -- sliced

1/4

cup

onion -- chopped

1/4

cup

bacon -- chopped

3

tablespoon

bacon drippings

1

teaspoon

salt

1/4

teaspoon

1

black pepper sauce:

1

can

tomato soup, condensed

1

can

water

Preheat oven to 350 degrees F. Wash and core peppers. Saute the remaining ingredients in bacon drippings. Stuff peppers with mixture and set aside. Mix tomato soup and water, then pour over top of stuffed peppers. Bake in covered casserole dish for 45 minutes. :Recipe By : Real Food for Real People From: Melody Sheline
WILD TUMBLE WEED GREENS By: Native American Technology and Art 5

lb

very very young tumble weeds

1/4

lb

choice of white meat, salt

1

ts

salt

1/4

ts

fresh ground black pepper

pork or spiced hot sausage

juice of 1/2 lemon * (picked as they come through the sand in early spring , about 1 to 2 inches high) Wash the tumble weeds in lukewarm water to free sand, then wash in cold water couple more times. Drain. Place tumble weeds in large pot and cover with salted water. Bring water to boil an add pepper, lemon juice and choice of meat( sausage should be sliced ) Cook uncovered (slow boil) for around 15 min until tender (don't overcook). Drain and season to taste with butter, salt or whatever, and serve as any other greens. (don't forget the fresh cornbread!) Note: The Tumble Weeds will cook down a lot. When I was a young man these Greens were a large part of my family's diet in the spring time. Offered by Charlie One Shoe, who learned this from my Grandfather

Page 1578 Charlie Stephen, Choctaw Yield: 2 servings

Page 1579

WINDOWS ON THE WORLD WILD TURKEY (LAT)

----TURKEY---1

(12- to 14-pound) turkey

1

salt, freshly ground black pepper

2

to-3 bay leaves

1

head garlic, not peeled, split in; half

1

onion, diced

1

cup

hot water plus more as needed

3

tablespoon

melted salted butter

3

cup

homemade or store-bought crumbled; corn bread

1

cup

cubed sourdough bread

1/2

cup

buttermilk

1/4

cup

molasses

1

cup

----CORN BREADBACON STUFFING----

3

chicken stock eggs, beaten

1/2

lb

1

cup

2

smoked slab bacon, cut into 1/2-in; ch cubes chopped green onions fresh jalapeno peppers, seeded and; finely chopped

3

tablespoon

1/2

cup

1

ancho chile powder chopped pecans salt, freshly ground black pepper

From: Windows on the World restaurant, 107 stories up in the sky, on top of the World Trade Center. Michael Lomonaco, the chef-director of Windows on the World, sent the recipes for both the turkey and stuffing. Chef Lomonaco recommends cooking the stuffing separately to ensure that the turkey is "fully cooked without overcooking, and the stuffing is cooked in a safe manner." The recipe calls for the farm-raised wild turkey If you have an oven large enough to accommodate the simultaneous cooking of a turkey and a casserole dish of stuffing, add the stuffing to the oven about one hour after the turkey goes into the oven and both should be ready to remove about the same time. If your oven will accommodate only a turkey and nothing else, cook the stuffing before you roast the bird, then reheat the stuffing 15 to 20 minutes in a 350-degree oven while the meat rests and the gravy is made. Roasted Wild Turkey With Corn Bread-Bacon Stuffing TURKEY: Season turkey inside and out with salt and pepper to taste. Place bay leaves, garlic and onion inside cavity. Set turkey, breast side down, on rack in roasting pan. Pour water into pan and roast at 425 degrees 30 minutes. Turn turkey breast side up, brush with melted butter, reduce heat to 350 degrees and roast until juices run clear when thigh joint is pierced with a fork and when meat thermometer inserted in the thickest part of thigh registers 165 degrees, 1 to 1 1/2 hours,

Page 1580 adding more water to pan as needed. Remove turkey from oven and allow to stand 20 minutes before carving. Serve with Corn Bread-Bacon Stuffing. CORN BREAD-BACON STUFFING: Combine corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in bowl and soak 3 to 8 hours in refrigerator. Place cubed bacon in heated skillet and cook until bacon is browned. Pour off and reserve rendered fat. Add green onions and jalapeno peppers to bacon and cook 5 minutes. Remove from heat and cool. Add soaked bread along with chile powder and chopped pecans to green onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into casserole and drizzle top with several tablespoons of reserved bacon drippings. * Bake at 350 degrees until top is browned and crisp, 30 to 35 minutes. Remove from oven and cool 15 minutes before serving. 6 to 8 servings. Each of 8 servings, with stuffing, about: 1,105 calories; 990 mg sodium; 420 mg cholesterol; 61 grams fat; 34 grams carbohydrates; 99 grams protein; 1.22 grams fiber. Getting High on Turkey By ROSE DOSTI, CULINARY SOS Column, Wednesday, November 18, 1998, Copyright 1998 Los Angeles Times MM format by Manny Rothstein, 11/18/98. Yield: 6 servings

Page 1581

WOODCHUCK (GROUND HOG)

1

one woodchuck

1

salt

1

baking soda

Hang gutted animal in air for two days. Skin and remove about 9 small glands under forelegs. Soak overnight in refrigerated salt water. Drain and press dry. Boil in water containing 2 tablespoons of baking soda for about 50 minutes. Drain and wash in warm water. Put in cold water; bring to boil. Bake in covered roaster at 350 degrees for 50 minutes, then uncover and bake for 15 minutes. ~=OR=1 ground hog, cut in pieces salt and pepper to taste flour Clean very good one ground hog. Cut in pieces. Cook until tender; for old ground hog cook 2 to 3 hours. Add salt and pepper. After hog is tender take out of water. Drain. Fix flour with small amount of salt and pepper. Take pieces and flour good. Fry in skillet that has 1 or 2 inches of shortening. Fry until golden brown. If you wish take young ground hog out of water, put in baking pan, add small amount of salt and a lot of pepper. Bake in 350 degrees oven for 1 hour. Tastes great! ~=OR=When ground hog is dressed be sure to remove the kernel from under the front legs to keep from making it taste. Cut up and salt to taste. Roll in flour, put in hot fat and fry until brown. Put in pressure cooker, with 1/2-inch water. Cook for 70 minutes at 15 pounds pressure. Possum can be cooked the same way with good results. ~=OR=Cut groundhog in pieces and wash. Soak overnight in vinegar. Drain vinegar and wash in several different waters. Place pieces in a paper bag with flour and shake well. Place pieces in a hot skillet and brown. Place browned pieces in roasting pan and put pieces of celery on meat. Add salt and pepper to taste. Add a little bit of water. Bake, covered, at 350 degrees until very tender and well done. Another recipe from our database at Cookbooks On/Line! Yield: 1 servings

Page 1582

WOODCHUCK (GROUNDHOG) WITH BISCUITS

1

woodchuck

1

tablespoon

salt

1/4

cup

onions, chopped

1/4

cup

green peppers, chopped

1/2

tablespoon

chopped parsley

1/8

teaspoon

pepper

4 1/2

tablespoon

flour

1/2

cup

cold water

3

cup

broth

1

cup

flour

2

teaspoon

baking powder

1/4

teaspoon

salt

2

tablespoon

chilled fat

1/4

cup

milk (approximately)

----BISCUIT TOPPING----

1. Skin and clean woodchuck and cut into large pieces. Place in a heavy pot, add 1 tablespoon salt and enough water to cover and parboil for 1 hour, or until meat is tender. 2. Strain and save broth. 3. Remove meat from bones in large pieces. 4. Add onion, green pepper, parsley, and pepper to the broth and bring to a boil. 5. Make a paste of the flour and water, then add it to the broth, stirring constantly until thick and smooth. 6. Add the meat to the broth mixture and stir thoroughly. 7. Pour into baking dish. 8. Top with biscuits made as follows: : Sift the flour, baking powder, and salt together. Cut in the fat. Add enough liquid to moisten the ingredients. Roll out quickly and cut into rounds with a cookie cutter. 9. Place the biscuits on top of the meat in the casserole. Bake in a 400 deg. oven for 20-30 minutes until biscuits are browned. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada, 1973. typos by Bert Christensen [email protected] http://www.interlog.com/~rosewood Yield: 6 servings

Page 1583

WYOMING POLISH SAUSAGE, SALAMI AND SMOKED VENISON

17

lb

lean, fat-free venison

17

lb

lean, fresh pork.

4

oz

water

1 1/2

oz

black pepper

1

oz

ginger

1 1/2

oz

nutmeg

1/2

oz

allspice

1/2

oz

paprika

2

teaspoon

garlic powdeer or

4

teaspoon

onion powder

12

oz

salt

1/2

lb

dried milk

Take 17 pounds of lean, fat-free venison and 17 pounds of lean, fresh pork. Your mixture has to be this half-and-half mixture to be reallly good. (It will be dry without the pork.) Grind up the meaats and mix them together thoroughlly. Mix in 4 oz. of water. Now mix in 1 1/2 oz. of black pepper, one oz. of ginger, 1 1/2 oz. of nutmeg, 1/2 oz. of allspice, 1/2 oz. paprika, 2 level ts. of garlic powdeer, (if you do not like garlic, substitute 4 level ts. of onion powder), 12 oz. of salt and 1/2 pound of dried milk. If you do not want to go to the trouble of making the meat into sausages, simply wrap it in opound packages in aluminum foil and freeze it for safe keeping. To use it ssimply make upp into patties and fry like hamburger or hamburger steak. It is delicious. To make up into ssausages you can do it in ttwo different ways, depending on where you have smoking equipment or ot. Either method is equally good. 1. If you do not have smoking equipment proceed as follows. Mix in 3 level ts. of liquid smoke (Check the instructions on the liquid smoke bottle as the amount necessary to use varies from brand to brand. Herter's French-Canadian Liquid Smoke is best.) Stuff the meat in casings if you have them. Keep the links about 6-8 inches long. If you have no casings, simply make the meat iinto patties. This workds just as well. Smoking is just a baking process. Put what you will use for 2 weeks in your refrigerator. Wrap the balance iin aluminum foil and freeze. 2. If you have smoking equiipment proceed as follows. Stuff the meaat in casing if you have them. Keep the links about 6-8 inches long. Keep the links connected until they are dry. If you do not have casings, make up the meat into patties and place them on metal trays or wiire screen that will go in your smokehousse or smoker. Smoke over a low maple, apple, messquiite or hickory wood

Page 1584 fire from 4-6 hours. Keep the fire low at about 120 degrees. This is not hot enough to cause much dripping or shrinking. Remove and put a two week's supply in your refrigerator. Wrap the balance in aluminum foil and freeze at once. To cook, put the patties or sausages in a frying pan and add enough water to cover up 1/3 of the way on them. Put a cover on the fryingpan and boil for 15 minutes. Remove, pourout the water from the frying pan and then put the patties or sausages back into the frying pan and brown them slightly on all sides. Makes wonderful eating. Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES", BY George Leonard Heerter and Berthe E. Herter, copyright 1969 Yield: 35 pounds

YANKEE MARINATED DUCK

2

ducks

1/2

cup

soy sauce

2

tablespoon

sugar

1/2

cup

dry red wine

1

small

onion, chopped

1

teaspoon

ground ginger

2

garlic cloves, minced

2

bay leaves, crumbled

Cut ducks in half lengthwise. Place in plastic bag in shallow pan. Combine remaining ingredients and pour over duck. Cover and marinate overnight in refrigerator, turning occasionally. Preheat over to 425F. Remove ducks from marinade and place skin side up in 13X19-inch pan. Bake uncovered 15 minutes. Reduce temperature to 325F. Pour marinade over ducks and cover lightly. Bake 1 to 1 1/2 hours or until tender. Occasionaly baste with marinade. Yield: 4 servings

Page 1585

YAQUI CHILI STEW

4

lb

10 1 1

pork dried red (ancho) chiles onion

large

can hominy

1

cabbage or other greens

1

lemon juice

Boil 3-5 pounds of pork with about 10 dried red (ancho) Chiles Chill overnight Take out meat and shred it (leave some chunks) boil 1 cut up onion in meat juice add 1 large (industrial size) can hominy boil about 20 minutes Add meat back in Serve with choppped cabbage or other greens squeeze lemons over the top It's awesome!! Native-Cook L From: Lori Watson
YUCA CON MOJO RECIPE By: Aaron Sanchez 1/2

cup

chopped parsley

1

teaspoon

chopped garlic

1

tablespoon

lime juice

2

tablespoons

of extra virgin olive oil

2

pound

blanched yuca, cut into steak fry s; ize

Combine parsley, garlic, limejuice, and extra virgin olive oil and set aside. This is your mojo sauce. In a large pot with oil heated to at least 350 degrees, fry yuca until golden brown season with salt and pepper when hot. Serve yuca with the mojo sauce on top.

Page 1586

YUCATAN PORK IN TOMATILLO SAUCE By: Mignonne 3

lb

pork, cut into 1' cubes

6

cloves

garlic, chopped

2

c

water

12

fresh

tomatillos, husks

3

fresh

removed green serrano chiles, whole additional water for simmering tomatillos and chiles 1

bn

fresh cilantro, coarsely chopped

1/4

md

white onion, coarsely chopped salt and pepper, to taste

2

sm

zucchinis (mexican calabazitas, preferred.) opt serve with: corn tortillas crumbled white mexican cheese (queso fresco or similar) white rice (optional)

Place the pork, half of the chopped garlic and 2 cups water in a large saucepan (or in a pot.) Simmer uncovered, stirring occasionally, until about 1/2 cup of water remains. Meanwhile, in a small pot or pan with a lid, place the tomatillos and whole serranos. Add water to cover (actually, they will float, but you want enough water so they aren't resting on the bottom.) Bring to a simmer, reduce heat, cover and let it simmer for about 20 minutes. Remove the tomatillos and serranos from the water (be careful, as they will be hot,) remove stems from serranos (if present,) and place in a blender. Also add the cilantro, the remaining garlic, and the white onion to the blender. Blend until smooth. If using calabazitas/zucchinis, trim the ends, halve them lengthwise, and cut into 1' long pieces. Place the pieces on top of the pork (when only 1/2 cup of water remains with the pork.) Pour the tomatillo mixture over the pork. Stir, bring back to a simmer, and reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes more, or until the sauce reaches the desired consistency/concentration. Add salt and pepper, to taste. This makes delicious soft tacos. Serve hot with warm corn tortillas, crumbled white Mexican cheese (queso fresco or similar,) and white rice (optional.)

Page 1587 Note: I recommend heating the tortillas separately on a hot griddle/comal, and keep them wrapped in a small towel in a tortilla warmer. This gives a much better result than microwaving them. Yield: 4 servings

ZUNI BREAD

7/8

cup

buttermilk

1

egg

white

1

teaspoon

powdered lecithin, optional

1 2/3

cup

whole wheat flour

1

cup

bread flour

1/3

cup

cornmeal

1 1/2

teaspoon

salt

1 1/2

tablespoon

applesauce (butter)

3

tablespoon

molasses

1/3

cup

dry roasted sunflower seeds

1/4

teaspoon

baking soda

3

teaspoons

yeast

Bread of a neighboring tribe of the Navajo! Mix all ingredients into a dough and let rise. Form into a flat round loaf about 1 inch thick. Bake at 350 degrees until golden brown.

ZUNI BREAD

7/8

cup

buttermilk

1

egg

white

1

teaspoon

powdered lecithin, optional

1 2/3

cup

whole wheat flour

1

cup

bread flour

1/3

cup

cornmeal

1 1/2

teaspoon

salt

1 1/2

tablespoon

applesauce (butter)

3

tablespoon

molasses

1/3

cup

dry roasted sunflower seeds

1/4

teaspoon

baking soda

3

teaspoons

yeast

Mix all ingredients into a dough and let rise. Form into a flat round loaf about 1 inch thick. Bake at 350 degrees until golden brown.

Page 1588

ZUNI CORN SOUP

2

c

lamb

6

c

water

2

ts

red chile

1

ts

salt

8

ears

of corn

Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from cob and add to lamb with 3 cups more water (very hot). Add chile and simmer until corn is tender. Yield: 1 pot

ZUNI INDIAN BREAD

3

tablespoon

dry buttermilk or

7/8

cup

buttermilk

7/8

cup

1

water if dry buttermilk used egg (i use just a white)

1

teaspoon

powdered lecithin (optional)

1 2/3

cup

whole wheat flour

1

cup

bread flour

1/3

cup

cornmeal

1 1/2

teaspoon

salt

1 1/2

tablespoon

applesauce (butter)

3

tablespoon

molasses

1/3

cup

dry roasted sunflower seeds

1/4

teaspoon

baking soda (omit if using powder b; uttermilk

3

teaspoon

yeast

Use light setting. Yield: 1 servings

Page 1589

ZUNI SUCCOTASH

6

ears

fresh corn

1/4

cup

butter, margarine or vegetable oil

1

cup

finely diced onion

2

cups

of cooked beans, such as*

2

poblano

chilies, roasted, peeled and finely; diced

1

medium

zucchini, finely diced

1

cup

water salt and pepper to taste

The word succotash comes from a Narragansett Indian word meaning 'boiled whole kernels of corn.' The heat in this version can be adjusted, depending on the type of chili used. * red, pinto, adzuki, cranberry or anasazi Cut corn kernels off cobs. Heat butter, margarine or oil; saute onion over low heat until translucent. Add corn. Cook 5 minutes over low heat, stirring constantly. Add beans, chilies and zucchini; stir well. Add water; cook over low heat 15 minutes, stirring every 3 minutes. (Corn will caramelize slightly.) Season with salt and pepper. Yield: 8 servings.

ZUNI SUNFLOWER GRAVY

1/4

cup

1

tiny pieces of suet or finely chopped bacon

6

tablespoon

fine sunflower meal

1

tablespoon

cornstarch

2

cup

water

1

pinch of salt

2

to 3 t. finely chopped onion

Fry suet pieces or bacon and onion until onion is translucent but not beginning to burn. Add sunflower meal, cornstarch and salt and cook for a minute, stirring and watching so that it does not burn. Slowly add water, while stirring. Lower heat and cook until thick. Add more water if necessary. Use as a sauce for vegetables or such. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 1590

ZUNI SUNFLOWER PUDDING By: American Indian Food and Lore 1

cup

corn kernels (from green, or very y; oung, cobs)

1

cup

finely ground raw or roasted sunflo; wer seeds(shelled)

1

cup

finely chopped squash(zucchini or y; ellow crookneck)

2

cups

water

1

tsp.

salt

Put corn kernels through food grinder retaining all the juice or 'milk.' Combine with sunflower meal and chopped squash in a saucepan. Add water and salt. Cover pot tightly and simmer for 1 hour, stirring occasionally. Toward the end of the cooking period, remove cover, if necessary, so that the mixture can thicken. It should be thick and gelatinous. This dish is good warm or cold. Variation: Near the end of the cooking, add chopped, roasted, peeled green chilis. I also like to use other kinds of squash especially acorn and other fall squash. Yield: 6 servings

ZUNI WILTED SPINACH SALAD

dressing : 2

slices

bacon

1/3

c.

red wine vinegar

1

scallion (diced)

1/2

tsp.

1

tsp.

salt

2

cloves

garlic (peeled & crushed)

1

tbls.

lemon juice

1/3

c.

chili sauce

10

oz.

1

scallion (washed &

oregano pinch pepper

salad : spinach (washed)

Cut bacon into small strips. Brown. While bacon browns, place spinach and sliced scallion in salad bowl. Add remaining dressing ingredients to bacon. Heat stirring quickly just until steaming. Pour over spinach and toss.

Page 1591

[CH] ELK SAUSAGE CHILE CHILI

1 1/2

lb

1 1/2

lb

1 1

smoked elk sausage ground beef produce:

large

4

yellow onion stalks of celery, with some

1

dark leaves if possible,

1

chopped

1

level teaspoon minced garlic

1

(or more)

5

large

6

large

fresh tomatoes, chopped red jal. pods, seeds cut out

1

and veined, chopped

6

ripe hot cherry pods, seeds

1

cut out and veined, chopped

3

ripe aji amarillo pods,

1

seeds cut out and veined,

1

chopped

4

chipotle pods, chopped or

1

ground

6

tepins crushed or ground,

1

seeds & all

1

cans, bottles & spices

1

small

1

can chopped or sliced black olives

3

regular cans low-salt cream

1

tomato soup

1 1

heaping tsp spicy mustard can

1

dark red kidney beans (if you like chili with beans)

4

oz

bottle colgin's smoke sauce

4

tablespoon

lowrey's season salt

2

teaspoon

1

old hickory smoke salt (spice islands)

1

tablespoon

a-1

1/2

teaspoon

lemon pepper

1

teaspoon

1 2

tablespoon

1/2

teaspoon

1

dried parsley garlic powder to taste soy sauce dried dill chile powder

Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top. Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 minutes, then broil until the thinnest edges of veggies just start to turn brown. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and

Page 1592 add tomatoes, dried chiles and celery. As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add water as needed to maintain a stew consistency. Gradually add all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add pepper powder or veins to increase heat as desired. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add the soup, and bring back to a boil, stirring often. Add the beans, juice and all. Simmer 20 minutes, stirring regularly. If possible, let cool overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving. Makes about 1.2 gallons (if beans are added). Total Caories... I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. Meat: From: Calvin Donaghey
[NATIVE CUISINE] BLUEBERRY DUCK ROAST

1 1/2

cup

blueberries

2

tablespoon

vinegar, white

2

teaspoon

brown sugar

1

teaspoon

salt

1/2

teaspoon

pepper

1/4

teaspoon

ground cloves

1/4

teaspoon

nutmeg

1

tablespoon

4

vegetable oil to 6 wild duck breasts

Combine all of ingredients except duck breasts in a blender. Process to a coar se puree. Remove bones from duck breasts, leaving skin intact. Place breasts on a rack in roaster and coat each one with blueberry mixture. Bake at 375oF for 30 minutes, basting often. AboriganalTourism - Native Cuisine Yield: 4 servings

Page 1593

[NATIVE CUISINE] BOILED BEAVER

1 1

hind quarter of beaver large

3 2

onion carrots, sliced

teaspoon

1

salt water

Boil beaver for 1/2 hours. Drain and rinse. Repeat method twice. Cover with wa ter again then add remaining ingredients. Cover and boil until tender. Dispose of vegetables as they will hold most of the wild taste from the beaver. AboriganalTourism - Native Cuisine Yield: 4 servings

[NATIVE CUISINE] OOMENAHOMISK MOOSE RIBS

2

lb

1

moose spare ribs flour

1 1/2

cup

brown sugar

1/2

cup

vinegar

1

cup

water

1

teaspoon

soya sauce

2

tablespoon

cold water

2

tablespoon

corn starch

1

tablespoon

soya sauce

Cut 2 lbs. Of spare ribs into 1 inch pieces. Roll in flour and brown. Cook in saucepan: 1 1/2 cup brown sugar, 1/2 cup vinegar, 1 cup water, 1 tsp soya sauce. W hen boiling, pour over spare ribs and cook 10 minutes. Thicken with 2 tbsp cold water, 2 tbsp corn starch, 1 tbsp soya sauce. Submitted by John Delbert Hamilton, Prince Albert AboriganalTourism - Native Cuisine Yield: 4 servings

Page 1594

[NATIVE CUISINE] ROAST DUCK WITH WILD RICE CASSEROLE

2

strips bacon

2

wild ducks, dressed

1

celery stalk, cut in half

2

small

onions

2

cup

water

1

wild rice casserole

1

tomato, peeled and chopped

1/4

lb

1/2

cup

1/4 1/4

bacon, diced green onions, sliced

cup

1 1

wild rice

mushrooms salt and pepper

teaspoon

1

garlic powder parmesan cheese

Wash ducks in cold water and pat dry. Put 1/2 piece of celery and 1 onion in ev ery duck cavity. Place ducks in a roasting pan, breast side up. Pour in cold water and place bacon strips over ducks. Cover and bake at 350F until meat is te nder about 11/2 hours. Remove bacon strips and brown ducks. Remove ducks from pan and keep in a warm place. WILD RICE CASSEROLE Wash rice in cold water. Drain. Put rice into a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 60 minutes. Drain. Saute bac on, green onions and mushrooms for 5 minutes. Put rice in a casserole dish and s tir in tomatoes, garlic powder and bacon mixture. Season with salt and pepper. Sprinkle cheese over the casserole and bake for 20 minutes at 300F. Serve wi th the ducks. AboriganalTourism - Native Cuisine Yield: 4 servings