Native Soup Recipes

"FLYING SCOTSMAN" PHEASANT

1

british measurements

1

brace pheasants; oven-ready

2

oz

flour; plain (all-purpose)

2

oz

butter

1

large

onion; chopped

1

teaspoon

thyme

1

can

wildgame soup; 15oz *or*

3/4

pint

wildgame stock

4

fl oz

vermouth

3

fl oz

single malt scotch whiskey

1

oz

beurre manie (kneaded butter

1

. and flour paste)

1

watercress to garnish

Place the pheasants in a bag with seasoned flour, and shake vigorously until they are well coated. Heat the butter in a large saucepan, add the onion, thyme and pheasants and brown for 5 to 10 minutes. Pour over the soup or game stock and the vermouth, bring to the boil and simmer for 5 to 10 minutes. Remove the birds from the pan, place in a covered dish, breasts down, and pour over the vermouth mixture. Bake at 350øF / 180øC / gas 4 for 2 hours, or until the birds are tender. When ready, reduce the oven temperature to 250øF / 120øC / gas 1/2 and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for a further 15 to 30 minutes to allow the whiskey flavor to be absorbed. Lift the pheasants from the dish, and thicken the sauce, if necessary, with beurre manie. Add a tablespoon of whiskey and stir gently. Pour the sauce over the pheasants and garnish with watercress before serving. "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: Fred Ball Yield: 6 servings

Date: 30 Nov 98

Page 2

"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 ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne"
Page 3

#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 4

(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 5 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"
(NCL) ALETA'S CORN SOUP

3

can

1

corn hot sauce

1

red pepper

1

green pepper

1

fine sliced onions

1

crushed red pepper

1

teaspoon

1

salt carrot

tip if you want you should get a can of mixed vegetables also but still use the corn From: "Maria Moloney" <mmoloney6@c...>date: Yield: 4 servings

(NCL) ALGONQUIN WILD NUT SOUP (PAGANENS)

24

oz

6

hazelnuts, crushed shallots, with tops

3

tablespoon

6

cup

1

parsley, chopped stock, vegetable, beef, venison or chicken

1

teaspoon

salt

1/4

teaspoon

black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. http://www.thegutsygourmet.net/nut_soup.html From: "Hill8628" Yield: 4 servings

Page 6

(NCL) ANISSABO (PEA SOUP -- CREE STYLE)

2

cup

dried peas, soaked

2 1/2

cup

hominy

1

cup

celery leaves

1

salt, pepper, and savory to

1

taste

16

cup

water

Soak peas until soft. Put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but still firm. Add the hominy and cook until thickened. Serve hot. From: Mignonne Yield: 12 servings

Page 7

(NCL) AZAFRAN SOUP W/ SPINACH AND CORN DUMPLINGS

1

yellow cornmeal dumplings:

1

cup

ground yellow cornmeal

3/4

cup

all purpose flour

2

teaspoon

baking powder

1

teaspoon

salt

1

teaspoon

white pepper

2 1/2

teaspoon

sugar

1

teaspoon

unsalted butter, softened

2

cup

1

chicken stock azafran soup:

6

cup

water

2

tablespoon

azafran (see note)

1

teaspoon

salt

1/2

teaspoon

white pepper

3

cup

2

chicken stock yellow summer squash, diced

3

cup

corn kernels

1

bunch

spinach, washed and stemmed

Azafran, also called Native American saffron by American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffron for 2 tablespoons of azafran). Azafran is commonly sold in specialty herb stores. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat and simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. From "Native American Cooking," by Lois Ellen Frank From: Mignonne

Yield: 4 servings

Page 9

(NCL) AZTEC CORN SOUP

1/4

cup

3 1/2

cup

1

butter fresh corn; cut from cob clove garlic; minced or

1

pressed

1

cup

chicken stock

2

cup

milk

1

teaspoon

oregano leaves

4

oz

can green chilies; diced

4

oz

1

monterey jack cheese shredded

1

salt

1

large

tomato; cored and diced

1/4

cup

fresh cilantro; chopped

In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor or blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato slices and cilantro leaves. From: Mignonne Yield: 4 servings

Page 10

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

(NCL) CATTAIL POLLEN CAKES

1

cup

1

cup

1 3

fine white cornmeal or cattail flour*

teaspoon

1 1

sifted cattail pollen

finely chopped dried spice bush leaves

tablespoon

2

honey eggs lightly beaten

1 1/2

cup

water or broth

2

tablespoon

sunflower seed oil

Thoroughly blend all ingredients together into a smooth batter. On a very hot greased griddle, ladle the batter out into 4 large cakes. Cook for 3 to 5 minute, until bubbles form on the surface, then flip and finish cooking. Serve hot with nut butter** and maple syrup. Cattail Flour: A great many of the botanicals natural to any area may be dehydrated and ground to make flour. The tastiest and most nutritious wild flours are those prepared from nutmeats. Seeds of various botanicals can be used to make flour as well as cereals, gruels, and puddings. The finest flour in nature, which needs no sifting or refining is cattail and bulrush pollen. However, its fine also makes it very hard to wet, so it is easier to mix the pollen with a greater portion of other flour. From: [email protected] Yield: 4 servings

Page 12

(NCL) CHILLED SEAGRAPE SOUP

3

cup

1

seagrapes,(cocolobo uvifera)

1

pitted use seagrapes

1

when they have just turned

1

purple

4

cup

1 2

beef broth salt and pepper; to taste

tablespoon

light rum

In a large saucepan combine pitted seagrapes, with the beef broth and salt and pepper to taste. Bring to a boil, reduce heat, cover saucepan and simmer over low heat for about 1 hr or longer, until fruit is tender. Cool the mixture and liquefy in the blender, add light rum. Refrigerate and serve in chilled cups with a sprig of washed raw seagrapes. Source: Seminole Indian Recipes, Joyce LaFray Young From: "Jim Weller" <jweller@s...> Yield: 6 servings

Date:

Page 13

(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 14

From: Mignonne Yield: 4 servings

(NCL) CHOCTAW HOMINY SOUP

4

strips bacon, diced

1/2

cup

1

cup

1

used) cup

1 1

boiled hominy, drained (canned or frozen can be

1 2

chopped onion

buttermilk salt and ground pepper

tablespoon

1

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. Posted by John Benjamin to the Primenet Cooking echo 10-92 From: "Cindy Langston" <stargazer@c...> Yield: 4 servings

Page 15

(NCL) CLAM CHOWDER

1/2

lb

1

bacon, fried and cut in pieces

2

teaspoon

bacon drippings

8

small

potatoes cut up in chunks

1

pint

fresh clams with liquor

1 1

(juice) cut in small pieces medium

2

onion, cut up celery stalks, cut in small

1

pieces

4 1/2

cup

16

oz

water bottle of clam juice

1

salt and fresh ground

1

pepper

In a large pot, cook onions in bacon drippings. Add all other ingredients to pot and heat to a boil. Reduce heat and simmer for 50 minutes or until potatoes are tender. From: Dove Yield: 4 servings

Page 16

(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 17 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) GARBANZO BEAN STEW (CONTEMPORARY)

2

lb

dried garbanzo beans

10

cup

water

4

lb

stew beef or venison, cut

1

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 18

(NCL) HA-PAH-SHU-TSE SOUP

1

cup

dried corn

1

lb

lean ham

5

cup

water

Place corn, ham and water in pot and bring to a boil. Reduce heat and simmer until corn and ham are tender, about 3 hours. Remove meat from bones ( if not boneless) and flake into soup. Skim off excess fat if any. Season to taste with salt and pepper. Add 2 cups water, reheat and serve. NOTE: The original recipe calls for 1 pound beef short ribs. You can substitute your favorite lean meat for flavoring. This was also served with hot fry bread and lots of honey. This is the same recipe or darn close to the Dried Corn Soup my Grandma Black used to make. Recipe By: Mr. Raymond Red Corn From: Lisacooks@j... (Lisa L Dixon) From: "Cindy Langston" <stargazer@c...> Yield: 8 servings

(NCL) JERKY STEW

1

lb

jerky, coarsely sliced

2

cup

dried hominy, soaked at

1

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 19

(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

(NCL) KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP)

1 3

green bell pepper, diced tablespoon

1/2

oil cucumber, diced

10

shallots, diced

16

oz

green peas, cooked

16

oz

corn

16

oz

tomatoes, crushed

1

cup

1

jerusalem artichokes, mashed

1

=or=- potatoes

1

grilled bannock

1

salt & pepper

Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot. Fast & easy Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 FIDO Gourmet From: "Cindy Langston" <stargazer@c...>

Page 20

Yield: 8 servings

(NCL) MIGNONNE'S CORN CHOWDER

1

can

1 1

can

1 1

(14.5 oz.) diced tomatoes with garlic & onion

can

1 1/2

(14.75 oz.) cream style golden sweet corn

can

1 1

(15.25 oz.) whole kernel corn, drained

(15 oz.) black or red kidney beans, rinsed and drained

cup

chicken broth

Combine whole kernel corn, undrained cream corn, undrained tomatoes, beans, broth and 1/2 cup water in medium saucepan. Bring to a boil: reduce heat. Simmer, covered, 5 minutes. Sprinkle each serving with shredded cheddar cheese or chopped fresh chili peppers and garnish with fresh cilantro, if desired. From: Mignonne Yield: 4 servings

(NCL) MIKODISSIMIN-OPINABO (PEA, BEAN AND POTATO SOUP) AB

1/2

lb

soup beans, dried

1/2

lb

black beans

4

large

potatoes

4

tablespoon

oil

4

tablespoon

salt

1/2

teaspoon

black pepper

1/2

cup

shallots, chopped

Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour. From: Mignonne Yield: 4 servings

Page 21

(NCL) MINESTRONE WITH CUSHAW

8

cup

vegetable broth

3/4

cup

elbow macaroni

14 1/2

oz

can diced tomatoes

1

cup

sliced green beans

3/4

cup

chopped yellow crookneck

1 1

squash cup

1 1

can

1 2

frozen green peas, unthawed or white (northern) beans, drained

cup

1

reserved cooked vegetables from vegetable broth

1/2

cup

chopped fresh basil

1/4

cup

grated parmesan cheese

For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans. Note: Chicken or beef broth can be used if desired. Bring broth to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes. Add peas or white beans and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve. Bon Appetit October 1998 From: Mignonne Yield: 6 servings

Page 22

(NCL) MOHAWK CORN SOUP

1

liter

1

(4 cups) lyed white corn or canned white hominy

300

ml

white navy beans

1

kg

(2 lb) side pork or

1/2

kg

side pork and salt pork

1

each

1

salt and pepper to taste

Place the beans in a pot. If using canned white hominy corn, rinse corn several times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak overnight. In the morning cook the beans and corn in the same water until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces. Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce heat and continue to simmer in a covered put for 2 hours or until meat is tender. Drain meat, saving the broth in a separate container. Place both meat and broth in the refrigerator until cool. Skim off fat from the broth. Add meat and broth to the beans. (For thicker soup, mash half of the beans before adding the meat and broth.) Season with salt and pepper. Bring to a mild boil and serve. AboriganalTourism - Native Cuisine From: "Cindy Langston" <stargazer@c...> Yield: 6 servings

Page 23

(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 24

(NCL) NAVAJO AVOCADO RICE

1

small

1

onion, finely chopped garlic clove, minced

1

cup

1/4

teaspoon

1

regular uncooked rice each: salt, dried oregano, ground

1

cumin, and turmeric

1

(14-1/2 ounce) can chicken

1

broth

1

avocado

Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. Makes 4 to 6 servings. 1 tablespoon each: butter or margarine and olive oil From: "Maria Moloney" <mmoloney6@c...>date: Yield: 4 servings

Page 25

(NCL) NAVAJO CHEESE AND GREEN CHILI SOUP

2

tablespoon

2

butter onions, diced

4

cloves fresh garlic,

1

chopped

15

freshly roasted green

1 28

chilies or oz

1 5 6

can roasted diced green chilies ripe tomatoes, diced

medium

1

white potatoes, peeled and cut into 1 cubes

16

cup

water

2

lb

longhorn colby or cheddar

1

cheese, shredded

1

salt to taste

This is the method used to prepare chilies for the Cheese and Green Chili Soup recipe that follows. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies. In a large soup pot, melt butter and saute onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 6 servings

Page 26

(NCL) NAVAJO DRIED CORN SOUP

3

cup

dried corn

12

cup

water

1 1/2

lb

cubed pork (or beef)

1

diced onion

1

clove minced garlic

6

crushed red chili pods

1/2

teaspoon

oregano

3

teaspoon

salt

1/2

teaspoon

black pepper

Wash dried corn thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender - about 3 1/2 hr. in 6 cups water. Brown meat, add onion and garlic, saute together until tender, drain off excess fat. Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn. Simmer for 1 hour or until the meat and corn are tender. Note: Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 8 servings

Page 27

(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

Page 28

(NCL) NAVAJO GARBANZO SOUP

1 2 1/2

stock: quart

5

water cloves garlic

3

fresh oregano sprigs

2

whole cloves

1

tablespoon

salt

1

tablespoon

ground cumin

1

teaspoon

3 2 1

fresh basil sprigs or teaspoon

5 3

black pepper bay leaves, broken dried basil chicken bouillon cubes

lb

frying chicken; cut up

1

vegetables:

1

juice of two limes

1

medium

1

zucchini, chopped yellow onion, chopped

2

stalks celery, chopped

1

carrot, chopped

1

green bell pepper, seeded

1

and chopped

1

can

(17 ounces) garbanzo beans,

1

drained

1

optional garnishes:

1

cooked rice

1

sliced avocados

1

fresh salsa

The modern Navajo eats about the same kind of thing the rest of the inhabitants of the United States eat. In times past, however, they grew just about everything they ate, except for wild game. Aside from the traditional wild fare such as deer and rabbit, they also ate bear, gophers and prairie dogs. They didn't eat snakes as this would give them bad dreams and require a medicine man for a cure. If you will notice; some of these recipes use Garbanzo beans. Although almost all beans are indigenous to this continent and were widely used by Native Americans, Garbanzos and Lentils are two examples of post European contact. At one time I thought these were the only two not native to this country, but recently I have run across a couple others that are from Africa and/or India. Mignonne Some people think this stock is too much trouble. But you can throw all the stock ingredients together one evening, let it simmer while you do something else, then chill the strained broth until you plan to serve it. Stock should be used within two days. To make stock: Bring the water to a boil, and then add all the stock ingredients, including the chicken. Skim the foam from the top as the soup simmers for 1 to 1 1/2 hr.. Remove the chicken, debone it and shred the meat when cool. Strain the stock and chill. This hardens the fat for easy removal.

Page 29

To make soup: Remove fat from stock. Reheat and add the juice of two limes. Add all the vegetables except the beans and cook just until tender-crisp, about 20 minutes. Add the shredded chicken and garbanzo beans. Heat until chicken and beans are hot throughout. To serve the soup, ladle into large soup bowls. Garnish with sliced avocados and fresh salsa. This soup can be made more substantial by adding a half-cup of rice in each bowl before pouring in the soup. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 10 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) OGWISSIMANABO (YELLOW SQUASH SOUP) TUSCARORA

1

medium

4

yellow squash, diced shallots, with tops,

1

chopped

1

quart

water

2

tablespoon

maple syrup

5

slice

cucumber (1/2 thick)

1

tablespoon

salt

1/4

teaspoon

black pepper

Place the squash, shallots, water, and syrup into a large soup pot. Simmer for 40 minutes, or until squash is tender. Add cucumber slices. Put everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot and season with salt and pepper. Simmer for 5 to 10 minutes. From: Mignonne Yield: 6 servings

(NCL) ONEIDA CORN SOUP

1

cup

fresh spinach, torn

2

cup

whole kernel corn

1/2

cup

beef, cooked and cut into

1

small

pieces

1/2

cup

long grain rice

1

quart

water

3

teaspoon

1

wild rice pepper to taste

Mix in medium pot. Simmer until rice is cooked about 25-30 minutes. From: Mignonne Yield: 4 servings

Page 31

(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 32

(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 33

(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) PINON SOUP

1/2

lb

raw pinon nuts

4

cup

milk

2

cup

2 1

teaspoon

1 1/2

chicken broth crushed coriander seeds dried mint, crushed salt and paper to taste

cup

sliced green onions

Put all the ingredients except the green onions, into a heavy saucepan and bring to a boil. Reduce heat to a simmer and cook covered for 20 30 minutes. Puree soup in a blender or food processor until smooth. Reheat gently, at the green onions. [If reheating after refrigeration, add a small amount of milk to thin slightly but it's great as a cold soup too!]

Page 34 [Remember: these nuts are a rich source of protein and fat, containing some 3,000 calories per pound. And that's before you add the milk!] From: Real Due South <wolfwalker@realdu Yield: 4 servings

(NCL) PUEBLO POSOLE (FEAST DAY SOUP)

3

cup

posole (dried corn)

8

cup

water

1 1/2

lb

1

beef or pork ribs; trimmed all fat

4

red chilies; roasted &

1

finely chopped

2

teaspoon

salt

1

medium

onion; coarsely chopped

2

centiliter

garlic; finely minced

2

tablespoon

1

fresh epazote, cilantro or oregano; chopped

Cook posole in a large, heavy kettle, in the 8 cups water, over medium heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat and roasted chilies and half of the salt, and continue to cook, covered, about 2 hours, until the meat is tender. Add the remaining ingredients and simmer for another 20 minutes. Serve hot. Makes about 8 servings. "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 From: "Cindy Langston" <stargazer@c...> Yield: 8 servings

Page 35

(NCL) PUMPKIN CORN SOUP WITH GINGER LIME CREAM

3

cup

2

corn kernels garlic cloves, finely

1

chopped

3/4

teaspoon

salt

3/4

teaspoon

white pepper

3

cup

chicken stock

3

cup

1 2 1

limes, juice and zest only tablespoon

1 1/2

cooked pumpkin garlic cream peeled and grated fresh ginger

cup

heavy cream

This simple recipe is easy to prepare.... It is a delicious, rich-bodied soup, and the Ginger Lime Cream adds a refreshing zest. In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring. In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger. In a bowl, combine the ginger-lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks. Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately. From "Native American Cooking," by Lois Ellen Frank From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 36

(NCL) PUMPKIN SOUP

1

small

1 2

tablespoon

1

sunflower oil (for fresh pumpkin) or peanut oil

3

tablespoon

1/2

teaspoon

1 4

pumpkin, about 12 or canned (29 oz)

maple syrup or honey ground dried spicebush berries or allspice

cup

1

beef or chicken broth thinly sliced green onions

1

chopped hazelnuts

1

roasted pumpkin and

1

sunflower seeds, for

1

garnish

In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibres from seeds and discard fibres. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Source: Spirit of the Harvest ... From a file of Carl Berger From: Mignonne Yield: 4 servings

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) QUAIL WITH ROSES

4

quail (semi-boneless)

1

jalapeno, seeded and

1

chopped

1

tablespoon

rose water

2

tablespoon

honey

1

tablespoon

soy sauce

1

cup

chicken stock

1/4

cup

hydroponic rose petals

Marinate the quail in the jalapeno, rose water, honey, and soy overnight in the refrigerator. Remove the quail the marinade, and heat the marinade and chicken stock together. Boil and reduce until the sauce coats the back of a spoon. Grill the quail 4 to 5 minutes on each side. Serve with the sauce and hydroponic rose petals. Recipe courtesy Michelle Bernstein 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.

Page 39 :by Maryann Sam, a Cree from Fort George (Chisasibi) Quebec From: [email protected] Yield: 4 servings

Page 40

(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 41 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"
Page 42

(NCL) SPICY CORN SOUP

3

cup

1 1

corn kernels (fresh, frozen, or canned)

tablespoon

1

olive oil yellow onion, diced

1

tablespoon

1

tablespoon

1

finely chopped garlic dried chipotle chili powder *see note

1

teaspoon

salt

1/2

teaspoon

black pepper

6

cup

1 1 1 1/2

chicken stock red bell pepper, roasted, peeled, seeded and diced

cup

heavy cream

*Note: Jalapenos that have been dried and then smoked are referred to as chipotles. Dried chipotle chiles can be ground into a powder and used for seasonings. This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations. Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

Page 43

:Source: Lois Ellen Frank 4 ears corn, kernels scraped from the cob, or From: "Mignonne"
(NCL) SWANSPIRIT'S PUMPKIN SOUP

2

cup

1/2 1

chicken stock green pepper, diced

large

1

tomato green onion

1

sprig parsley

1/4

teaspoon

thyme

2

cup

cubed cooked pumpkin

1

tablespoon

flour

2

tablespoon

butter

1

cup

milk

1/2

teaspoon

nutmeg

1

teaspoon

sugar

1/2

teaspoon

salt

Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender container. Cover and use on medium speed, just until vegetables are coarsely chopped. Pour into a saucepan; simmer 5 minutes. Return mixture to blender container. Add pumpkin and flour. Cover and use on high speed until mixture is very smooth. Pour mixture into saucepan. Stir in remaining 1 cup chicken stock and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer. Serve hot. From: "Swan Spirit" Date: Yield: 4 servings

Page 44

(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 45 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 46

(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 47 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 48

(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 49

(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 50

3 SISTERS SOUP

1

cup

beans (any dried varity )

1

cup

dried sweet corn ( do your own it i; s cheaper)

1

cup

dried squash ...

2

tbs

barley, a small handful of dried onion, tbs of garlic powder.

1

to

1/2 cups dried beef chunks (to tast; e). any other dried veggies you may hav; e around like green beans

Salt makes the skins on the beans tough. Add water to cover about 2 inches over dried mixture. Cook a good long time at least 2 hours. If you need to add water, Add hot water as the beans will remain hard if you add cold. This is good to take camping as you would be carrying dried ingredients and just adding water when ready to cook. This also holds up very well to cooking all day over an open fire. Add salt at the table. Serve with hot frybread.

Page 51

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 52 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 53

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 54

ABENAKI SQUASH SOUP By: [email protected] relatives 4

strips

smoked bacon, sliced very thin

2

medium

carrots, peeled and diced

2

medium

onions, peeled and diced

3

quarts

chicken stock (homemade)

4

big

potatoes, peeled and cubed

4

acorn

squash, peeled and cubed

1

tbs.

sugar pinch salt pinch hot pepper

1/2

oz.

fresh lime juice chopped parsley (if you have 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.

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

4

chicken stock (homemade) 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 55

ABNAKIS TRIBE, MIKODISSIMIN-OPINABO, (PEA, BEAN & POTATO

1/2

lb

soup beans, dried

1/2

lb

black beans

4

large

potatoes

4

tablespoon

oil

4

tablespoon

salt

1/2

teaspoon

black pepper

1/2

cup

shallots, chopped

Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour. Jaime, 11-15-02 From: "Steven Friedman" <sfriedman@dock Yield: 4 servings

Page 56

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 57

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 58

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 SOUP OR MUSH

recipe Southern California Indians commonly used the leached and ground acorns as a base for soup or mush. To use as a soup base, mix approximately two cups of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild greens, and seasonings to suit your taste. To use as a breakfast mush, add milk and/or water to the acorn meal to your desired thickness. Serve with whatever you'd add to oatmeal: such things as raisins, sliced fruit, honey, butter, and cream.

Page 59

ACORN SOUP OR MUSH

text Northern California Indians commonly used the leached and ground acorns as a base for soup or mush. To use as a soup base, mix approximately two cups of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild greens, and seasonings to suit your taste. To use as a breakfast mush, add milk and/or water to the acorn meal to your desired thickness. Serve with whatever you'd add to oatmeal: such things as raisins, sliced fruit, honey, butter, and cream.

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.

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

Page 60

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

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

Page 61

AJIACO DEL RESTAURANT GARCIA

2

tablespoon

butter

1

teaspoon

cayenne pepper

1

cup

unsalted chicken stock

4

ears yellow corn, shucked,

1

sliced into 1 wheels

3

lb

chicken breasts, cut up

2

teaspoon

sweet paprika

1

cup

onions, finely diced

3

cup

milk

2

large

1

yucca, peeled and diced lime, juiced

Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yucca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. Yield: 4 servings

ALASKA WHALE STEW

1

(105

ton) blue whale

7,326

lb.

potatoes

2,276

lb.

carrots

104

lb.

salt

52

gal.

tabasco sauce

1,896

lb.

onions, thinly sliced

1,908

gal.

tomato sauce

927

lb.

celery

76

lb.

black pepper

* Place whale in pot with tomato sauce. Cook at 300 degrees for 4 hours. All remaining ingredients. Simmer for 36 hours. Serves 347,161

Page 62

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

ALGONQUIAN THREE SISTERS RICE

3

cup

chicken stock or water

1

cup

brown or wild rice

1

pinch

coarse salt

1

medium

yellow squash; cubed

1

medium

zucchini squash; cubed

2

cup

baby lima beans

2

cup

whole kernel corn

1

red bell pepper; roasted &

1

. cut into strips

1

green bell pepper; roasted &

1

. cut into strips

1/2

cup

sunflower seed oil

3

centiliter

garlic; minced

1

cup

onion; diced

1/2

cup

parsley; chopped

1/2

cup

scallion; chopped

1/4

teaspoon

white pepper

1/4

teaspoon

paprika

In a large, deep pot over medium heat, bring the chicken stock or 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, 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. Serves 10 to 12 ** 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 From: Paul Macgregor Yield: 10 servings

Date: 03-27-96

Page 64

ALGONQUIN WILD NUT SOUP (PAGANENES)

24

oz.

6

hazelnuts, crushed shallots, with tops

3

T.

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.

ALGONQUIN WILD NUT SOUP (PAGANENES) -

4

oz.

6

hazelnuts, crushed shallots, with tops

3

T.

parsley, chopped

6

cup

stock, vegetable, beef, venison or; chicken

1

tsp.

salt

1/4

tsp.

black pepper

lace all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. The Broth I use Moose Broth I used Hickory Nuts, Leeks and I added Wabado (Wild Mushrooms that I dehydrate) I gathered these from my land... and serve this soup with fry bread.

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.

Page 65

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.

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.

Page 66

ALIGATOR AND HAM SOUP

2

lb

2

tablespoon

1

aligator meat flour ham, small piece

1

lemon, piece

1

onion, chopped

1

cloves

1

garlic

1

bay leaf

1

thyme

1

parsley

1

salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil aligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Yield: 1 servings

ALLIGATOR AND HAM SOUP

2

lb

2

tablespoon

1

alligator meat flour ham, small piece

1

lemon, piece

1

onion, chopped

1

cloves

1

garlic

1

bay leaf

1

thyme

1

parsley

1

salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add alligator meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Yield: 1 servings

Page 67

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 68

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 69

ALLIGATOR SAUCE PIQUANT-1

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

:

juice of 1 lemon

:

salt to taste

:

tabasco sauce to taste

2 c White wine -- dry 6 c 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 Recipe By

:

From: Bill Spalding
Page 70

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

Date: 07 Nov 97

Yield: 4 servings

AMELIA JESTY EEL CHOWDER By: Native Council of Nova Scotia 3

med

eels

1

onion

4

potatoes

Method: cut skinned eels into 1 inch pieces Dice potatoes and onions. Boil eels for 10 min. Add potatoes and onions. Boil until cooked.

Page 71

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.

AMERICAN INDIAN SLOW-COOK STEW

1/2

cup

lentils, rinsed

1/2

cup

navy beans, rinsed

2

cup

onions, chopped

2

cup

5

celery, sliced carrots, scrubbed,sliced

1/4

cup

brown sugar

1

cup

barley

1/2

teaspoon

thyme

1/4

teaspoon

garlic powder

2

bay leaves

1

teaspoon

black pepper

1/2

cup

red wine

1

quart

v-8=ae vegetable juice

2

cup

water

Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high hea= t or for 8 to 10 hours on low heat. Remove bay leaves before serving. : Posted In: FABFOOD mailing list by [email protected] on 27 Oct 98 Yield: 1 servings

Page 72

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES

1

x

no ingredients

1 1/2 c Dried anasazi beans 1 1/2 c Dried pinto beans 10 c Water 1 ts Salt 3 c Dried indian hominy 3 Green anaheim chiles, for -garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans - like anasazi beans - that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison Yield: 6 servings

Page 73

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES

1 1/2

c

dried anasazi beans

1 1/2

c

dried pinto beans

10

c

water

1

ts

salt

3

c

dried indian hominy

3

green

anaheim chiles, for-garnish

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans - like anasazi beans - that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison ----Yield: 6 servings

Page 74

ANASAZI AND PINTO BEANS WITH HOMINY AND GREEN CHILES

1 1/2

cup

dried anasazi beans

1 1/2

cup

dried pinto beans

10

cup

water

1

teaspoon

salt

3

cup

dried indian hominy

3

green anaheim chiles, for garnish

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans - like anasazi beans - that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison From: Mike Middleton Yield: 6 servings

Date: 12-21-94

Page 75

ANASAZI BEAN AND HOMINY SOUP

1

cup

dried anasazi beans**

8

cups

water

4

cups

cooked hominy (a 30-ounce can, drai; ned)

1

anaheim

or poblano chili pepper*** salt and pepper to taste

Put the beans and water in a large saucepan, bring to a boil, then reduce heat, cover, and simmer for an hour. Add the hominy and chili strips, return to a boil, then reduce heat, cover loosely, and simmer for another hour, until the beans and hominy are tender. When ready to serve, season to taste with salt and pepper and ladle into bowls. ** (cultivated by Anasazi cliff-dwelling natives in the Southwest over 1500 years ago; the beans are adorable--like tiny maroon and white pinto ponies)--or 1 cup pinto or other dried beans, soaked overnight in water. *** roasted under high heat, skinned, seeded, and cut into thin 1-inch-long strips Yield: meal for 4

ANASAZI BEANS

Ingredients: 2 Cups Dry Beans And Water For Cooking 1 Large Onion Ham (We Cook The Bone After Having Baked Ham, But You Can Use A Ham Hock Or Two) LOTS Of Garlic (To Taste In Other Words)Salt And Pepper Preparation: 1. Cook bend till nearly done keeping them covered with water the whole time. 2. Add ham and the coarsely chopped onion and all the garlic your significant other can stand to smell on you. 3. Continue to cook till the beans are done. 4. The bone cooked till the meat falls off is the best, cause you get all that broth too. Note: we can never know how the Anasazi prepared this. but this is the best beans I have ever tasted in my life! not much gas either, which is a plus! Yield: 10 servings

Page 76

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 77

ANDREW GEORGE'S FISH STOCK

4

lb

1

whitefish, halibut, sole turbot etc. bones

5

quart

cold water

2

medium

onions; thinly sliced

1/2

cup

mushrooms; chopped

1/2

bunch

1 12 1

parsley stalks bay leaf peppercorns; crushed

teaspoon

1

fennel seeds juice of 1 lemon

Method #1: Wash fish bones and place in a large heavy soup pot. Add water and bring to a boil. Skim foam off surface of the stock. Add other ingredients and simmer uncovered for 30-45 minutes, skimming occasionally. Strain through a fine sieve. Will keep for a week in the ridge. Or boil down until starting to thicken, about 3-4 hours. Pour into a large baking dish and chill til set. Cut into gel cubes, wrap in plastic and freeze. Whenever you need stock, take a cube from the freezer and dilute with water. (You can freeze any stock this way.) Method #2; In a large, heavy soup pot saute seasonings in 1 tb butter until onions are transparent. Add lemon juice, fish bones and mushrooms. Add water and simmer 45 minutes, skimming foam occasionally. Strain, cool and sore. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 5 servings

ANDREW GEORGE'S STEAMED CLAMS WITH EULACHON BUTTER

50 1

butter clams cup

1/3 2

fish stock chopped dried seaweed

teaspoon

eulachon butter

Preferably use pacific Northwest clams. Rinse clams. Set a large saucepan over medium heat 5 minutes. Add clams, fish stock, seaweed and eulachon butter. Cover and shake pan vigorously. Steam clams 8-10 minutes until they open. Discard any that do not open. Pour clams with their juices onto serving bowls. Serve with bannock or sourdough bread. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 2 servings

Page 78

ANISSABO (PEA SOUP -- CREE STYLE)

2

cup

dried peas, soaked

20

oz

hominy

1

cup

celery leaves -=or=-

2

pinch

1

thyme salt

1

pepper

1

savory

16

cup

water

When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but still firm. Add the hominy & cook till thickened. Serve hot. Bernard Assiniwi, "Indian Recipes" Yield: 1 recipe

ANISSABO (PEA SOUP -- CREE STYLE)

2

cup

dried peas, soaked

20

oz

hominy

1

cup

celery leaves -=or=-

2

pinch

1

thyme salt

1

pepper

1

savoury

16

cup

water

When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but stil firm. Add the hominy & cook till thickened. Serve hot. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 1 recipe

Page 79

ANOTHER PUMPKIN SOUP

2

medium

pumpkins (for recipe)

1

large

pumpkin (for tureen)

2

cup

chicken broth

1

cup

water

1/4

cup

maple syrup

1

teaspoon

cinnamon

1/2

teaspoon

nutmeg

1/2

teaspoon

salt

1/2

teaspoon

ginger

1

cup

half and half

1

toasted pumpkin seeds,

1

optional

Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds. from: FamilyFun Magazine From: "Mignonne"
Page 80

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 81

APACHE ACORN RAVIOLI IN CLEAR BROTH

----APACHE ACORN RAVIOLI---2

green anaheim chiles

1

tablespoon

unsalted butter

1

tablespoon

shelled and finely chopped acorns o; r unsalted pistachio nuts

3

oz

to 4 oz soft white goat cheese

1

recipe basic egg ravioli dough

2

teaspoon

kosher salt

1

quart

water

6

cup

----CLEAR BROTH---1 1/2

chicken stock scallion, green part only, diagonal; ly sliced

teaspoon

azafran

Roast the chiles then peel, seed, devein and coarsely chop them, Melt the butter in a saucepan over medium-low heat and add the acorns. Saute 3 minutes, stirring constantly. Add the green chiles and saute another minute. Remove from the heat, mix together with the goat cheese and set aside. Prepare a stencil by cutting a design out of a piece of cardboard. For the ravioli in the photograph, we cut a stencil 5 inches in length, 3 inches in height, with 1-inch steps. Roll out the ravioli dough as thinly as possible. Fold the dough in half, place the stencil over the dough and, with a sharp knife, cut around it. Repeat this process 11 times to make 24 identical pieces of dough. Lay 12 cut out pieces of dough on a board and place about 1 tablespoon of the acorn filling in the center of each. Moisten the outer edges of each piece of the dough. Place the other 12 pieces on top, and press the edges together with your fingers. If the edges are slightly uneven, trim them. Set aside. Add the salt to the water in a wide, large saucepan, and bring to a boil over high heat. Add the ravioli and cook 3 minutes, until tender and translucent around the edges. Drain and set aside. Bring the stock to a boil in a large saucepan over medium-high heat. Add the scallions and azafran and simmer, uncovered, over medium-low heat 5 minutes. Remove from the heat and pour 1 cup of the broth into each bowl. Add some ravioli and serve. **************************** From "Native American Cooking," by Lois Ellen Frank Yield: 6 servings

Page 82

APACHE ACORN SOUP By: TRADITIONAL RECIPIES, PERSONAL BOOK 2-1/2

-3

lbslbs. round steak sweet acorns (enough to make 3/4 cups of acorn f; lour) salt

PLEASE USE A PLASTIC BOWL/ OR WOODEN ONLY... CUT THE ROUND STEAK INTO SMALL BITE SIZE PIECES & COOK IN ABOUT ONE QUART WATER.LET IT SIMMER FOR ABOUT 3 HRS. OR UNTIL MEAT IS WELL DONE.SALT TO TASTE,SHELL THE SWEET ACORNS & GRIND THEM INTO VERY FINE FLOUR UNTIL YOU HAVE ABOUT 3/4 CUP FLOUR. STRAIN THE BROTH FROM THE MEAT IT WILL BE USED LATER. SHRED THE MEAT & PLACING IT IN A WOODEN OR PLASTIC BOWL MIX IT WITH THE ACORN FLOUR {{aluminum discolors the flour.}}POUR THE HOT BROTH OVER THIS MIXTURE & STIR.IT IS NOW READY TO SERVE IN INDIVIDUAL BOWLS. **I USUALLY MAKE FRY BREAD TO GO WITH THIS CAN ALSO MAKE ACORN MUFFINS OR A BREAD TO GO WITH THIS...VERY TASTEY...

APACHE ACORN SOUP

3

lb

stew beef

1

teaspoon

pepper

1

cup

ground acorn meal

2

quart

water

1

teaspoon

salt

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. Formatted for Meal Master by Lori Fuller Yield: 1

Page 83

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.

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 84

APACHE ACORN-PINON SOUP WITH WILD FLOWERS By: Foods of the Southwest Indian Nations 1

t.

unsalted butter

1

c.

pinons (pine nuts)

4

t.

acorns, or unsalted pistachios; shelled

6

t.

chopped wild onions or leeks

9

c.

chicken or rabbit stock

1/4

tsp..

salt

1/2

tsp..

black pepper

1-1/2

qt.

half and half snipped wild onions, mint sprigs; and wild edible flowers

Traditionally, this recipe is prepared with the small, brown acorns of the Emery oaks that are indigenous to the Chiricahua Mountains in the southeastern part of Arizona. The Apache tribes originally lived in this region before they were relocated northeast to San Carlos. Melt the butter in a large saucepan over medium heat and sauté the pinons, acorns, and onions 4 minutes, until the onions are translucent and the nuts golden brown. Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the cream and reduce the mixture again by half, to 6 cups. Remove from the heat and blend in a blender until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish and serve. Yield: serves 6

Page 85

APACHE ACORN-PINON SOUP WITH WILD FLOWERS By: Foods of the Southwest Indian Nations 1

t

unsalted butter

1

c.

pinons (pine nuts)

4

t.

acorns, or unsalted pistachios; shelled

6

t.

chopped wild onions or leeks

9

c.

chicken or rabbit stock

1/4

tsp..

salt

1/2

tsp..

black pepper

1-1/2

qt.

half and half snipped wild onions, mint sprigs; and wild edible flowers

aditionally, this recipe is prepared with the small, brown acorns of the Emery oaks that are indigenous to the Chiricahua Mountains in the southeastern part of Arizona. The Apache tribes originally lived in this region before they were relocated northeast to San Carlos. Melt the butter in a large saucepan over medium heat and sauté the pinons, acorns, and onions 4 minutes, until the onions are translucent and the nuts golden brown. Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the cream and reduce the mixture again by half, to 6 cups. Remove from the heat and blend in a blender until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish and serve. Yield: rves 6 p

Page 86

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

ea

red and green bell pepper

1

ea

mild red and green chile

1

lg

carrot; sliced thin

1/2

ts

4 6 1/4

cumin ripe tomatoes; diced

c

1

beef, lamb or vegetable broth

1/2

ts

mint

14

oz

cooked and drained hominy

4

oz

1

greens; torn 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. scanned by [email protected] http://recipes.chef2chef.net/recipe-archive Yield: 4 servings

Page 87

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 88

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

oz

1

lean lamb or beef; shredded onion; chopped

5

centiliter

garlic; sliced thin

1

teaspoon

oil

1

red and green bell pepper

1

mild red and green chile

1

large

1/2

teaspoon

4 6 1/4

carrot; sliced thin cumin ripe tomatoes; diced

cup

1

beef, lamb or vegetable broth

1/2

teaspoon

mint

14

oz

cooked and drained hominy

4

oz

1

greens; torn 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. scanned by [email protected] http://recipes.chef2chef.net/recipe-archive Yield: 4 servings

Page 89

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 90

APPLE-NUT STUFFING - MODERN

1/2

c.

margarine or butter (1 stick)

3

lg.

celery stalks, diced

1

lg.

onion, chopped

3

med.

apples(about 1 pound), peeled, core; d, and diced

1 1/2

loaves

sliced firm white bread, cut into 3; /4'cubes and lightly toas

1

can (13 1/4 to 14

chicken broth

1/2

c.

pecans, toasted and chopped

1/2

c.

walnuts, toasted and chopped

2

T.

sesame seeds, toasted

1/2

tsp.

poultry seasoning

1/4

tsp.

dried oregano leaves

1/4

tsp.

coarsely ground black pepper

In 12' skillet, melt margarine or butter over medium heat. Add celery and onion and cook 10 minutes or until tender, stirring occasionally. Add apples and cook 5 minutes longer. In large bowl, combine celery mixture with toasted bread cubes and remaining ingredients; toss to mix well. Spoon stuffing into greased 13' by 9' glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through. Yield: about 12 cups

Page 91

ARIZONA TURKEY WITH CHIPOTLE SAUCE

1

(12-pound)

fresh or frozen turkey, thawed

1 1/2

teaspoons

ground cumin

1

teaspoon

chili powder

1

teaspoon

dried rubbed sage

3/4

teaspoon

garlic powder

1/2

teaspoon

ground red pepper

1/4

teaspoon

ground turmeric

1/2

cup

boiling water

1

to

2 chipotle chiles

3 3/4

cups

fat-free, less-sodium chicken broth; , divided

3

tablespoons

tomato paste

1

tablespoon

worcestershire sauce

1/4

cup

all-purpose flour

cooking spray

chile peppers (optional) assorted herb sprigs (optional) Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles. Preheat oven to 350°. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a

Page 92 whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired. serving size: 6 ounces turkey and 1/4 cup sauce) Yield: 12 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.

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

Page 93

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

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. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

AUNT IMO'S INDIAN TRIPE SOUP

1

calf's

foot 1 pound

4

quarts

of water

4

pounds

of honeycomb tripe

5

large

habenero peppers peppers if you lik; e.

2

large

vidalia onions, chopped

2

garlic

cloves peeled or you can use garlic; powder to equal

3

cans

hominy

1

teasp.

a small handful of whole peppercorn; s, about 6 cilantro salt to taste We share this receipe w/our Hispanic friends, called Menudo. However, we called it simply, Aunt Imo's Indian tripe Soup. Chop calf's foot and tripe into small pieces. Boil in water w/onion, whole peppercorns, slat and dried cilantro. Cover, bring to a boil, cook 4 hours. Simmer, uncovered 3 hours, or untill meat is tender. This is not a fast food receipe. Toast your peppers. Grind fine. Add to pot. Take Calf's foot pieces and cut off any fat. return to pot. Add hominy, cook another hour to hour and a half. Salt to taste. We also called this an Indian 'Pot du Foi', relating to our french side of our heritage. You can cut cooking time, by about an hour if you marinate meat overnight in wine vinegar w/a little Italian dressing.

Page 94

AUNTIE MELBA'S CHESTNUT SOUP

50 1

chesnuts quart

3

veal or beef broth pieces of lean ham or bacon

1

lb

veal

1

lb

beef

1

pigeon

2

onions stuck with cloves

2

blades of mace

1

bundle of sweet herbs

1

cup

2

water pigeaons or

1

partridge

1

pepper and salt

Note: If you have a partridge, you may use it instead of the pigeons cut into pieces. Take 50 chestnuts and notch them. Put them in a pan in a warm oven for 1/2 hour. Stew them one hour in a quart of veal or beef broth. In the meantime, take three or four pieces of leam ham or bacon and put them at the bottom of the stew pan, with 1 lb. veal, 1 lb. beef, a pigeon cut into pieces, two onions stuck with cloves, two blades of mace, a bundle of sweet herbs and 1 cup of water. Stew gently until is sticks, but doesn't burn. Pour off boiling water and skim it well. Stew two pigeons in the soup until tender, then take the piegons out and strain the soup to the chestnuts. Season it with pepper and salt to your palate and boil it up for five minutes. Put the pigeons into the tureeen, the chestnuts round them and pour the soup, boiling hot, over them. Add two or three pieces of crisp bread the the top; garnish the edge of the dish with some of the chestnuts, split in two. Note: If you have a partridge, you may use it instead of the pigeons cut into pieces. From: [email protected] Yield: 4 servings

Page 95

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 96

AUSTRALIAN HARE IN GUINNESS

3

cup

3 1 1

guinness cloves of garlic, crushed with

teaspoon

1

salt bay leaf

2

medium

1/4

teaspoon

1

onions, finely sliced freshly grated nutmeg hare, cut into 8 pieces

2

tablespoon

plain flour

2

teaspoon

paprika

1/2

cup

1

mustard seed oil, approximately

1 1/4

cup

1

tablespoon

1

brown stock red wine vinegar carrot, finely diced

1

leek, finely diced

1

stalk of celery, finely

1

diced

Combine Guinness, garlic, bay leaf, onion and nutmeg and pour over hare in a shallow glass or ceramic dish. Cover and refrigerate for 24 hours, turning occasionally. Drain the hare, reserving marinade, and pat dry with absorbent paper. Lightly coat hare with the combined flour and paprika. Heat 1 tablespoon of mustard seed oil in a deep, flame proof casserole and cook the hare, in batches, over moderate heat until browned on all sides, adding more oil as necessary. Return all hare to casserole with reserved marinade, stock, vinegar and prepared vegetables. Bring to the boil, cover and transfer to the oven. Bake at 180C for 1 1/4 to 1 3/4 hours, or until hare is tender. Serve with creamy mashed potato, if desired. Source: Australian Gourmet Traveller July '94 From: Dave Drum Date: 01 Feb 98 Yield: 6 servings

Page 97

AZAFRAN SOUP W/SPINACH GREENS & YELLOW CORNMEAL DUMPLINGS

----YELLOW CORNMEAL DUMPLINGS---1

cup

ground yellow cornmeal

3/4

cup

all purpose flour

2

teaspoon

baking powder

1

teaspoon

salt

1

teaspoon

white pepper

2 1/2

teaspoon

sugar

1

teaspoon

unsalted butter; softened

2

cup

chicken stock

6

cup

water

2

tablespoon

azafran (see note)

1

teaspoon

salt

1/2

teaspoon

white pepper

3

cup

----AZAFRAN SOUP----

2

chicken stock yellow summer squash; diced

3

cup

corn kernels

1

bunch

spinach; washed and stemmed

To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat and simmer 5 minutes. Add corn kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron by the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffron for 2 tablespoons of azafran).

Page 98 Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott From: Sam Lefkowitz Uncle Dirty Dave's Archives From: Dave Drum Yield: 6 servings

Date: 04-14-04

Page 99

AZAFRAN SOUP WITH SPINACH GREENS & YELLOW COR

----YELLOW CORNMEAL DUMPLINGS---1

cup

ground yellow cornmeal

3/4

cup

all purpose flour

2

teaspoon

baking powder

1

teaspoon

salt

1

teaspoon

white pepper

2 1/2

teaspoon

sugar

1

teaspoon

unsalted butter, softened

2

cup

chicken stock

6

cup

water

2

tablespoon

azafran (see note)

1

teaspoon

salt

1/2

teaspoon

white pepper

3

cup

----AZAFRAN SOUP----

2 3

cup

1

bunch

1

chicken stock yellow summer squash, diced corn kernels spinach, washed and stemmed

To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.

Page 100 From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott From: Sam Lefkowitz Date: 09-04-95 Home Cooking Yield: 6 servings

AZAFRAN SOUP WITH SPINACH GREENS & YELLOW CORNMEAL DUMPLI

----YELLOW CORNMEAL DUMPLINGS---1

cup

ground yellow cornmeal

3/4

cup

all purpose flour

2

teaspoon

baking powder

1

teaspoon

salt

1

teaspoon

white pepper

2 1/2

teaspoon

sugar

1

teaspoon

unsalted butter, softened

2

cup

chicken stock

6

cup

water

2

tablespoon

azafran (see note)

1

teaspoon

salt

1/2

teaspoon

white pepper

3

cup

----AZAFRAN SOUP----

2

chicken stock yellow summer squash, diced

3

cup

corn kernels

1

bunch

spinach, washed and

1

stemmed

To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb

Page 101 stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott From: Sam Lefkowitz Date: 09-04-95 Home Cooking Yield: 6 servings

Page 102

AZAFRAN SOUP WITH SPINACH GREENS AND YELLOW CORNMEAL DUMP

----YELLOW CORNMEAL DUMPLINGS---1

cup

ground yellow cornmeal

3/4

cup

all purpose flour

2

teaspoon

baking powder

1

teaspoon

salt

1

teaspoon

white pepper

2 1/2

teaspoon

sugar

1

teaspoon

unsalted butter, softened

2

cup

chicken stock

6

cup

water

2

tablespoon

azafran (see note)

1

teaspoon

salt

1/2

teaspoon

white pepper

3

cup

----AZAFRAN SOUP----

2 3 1

chicken stock yellow summer squash, diced

cup

corn kernels bunch spinach, washed and stemmed

To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank Posted to

Page 103 MM-Recipes Digest by "Rfm" on May 25, 98 Yield: 6 servings

AZTEC CORN SOUP

1/4

c.

butter

3 1/2

c.

fresh corn; cut from cob

1

clove

garlic; minced or pressed

1

c.

chicken or vegetable stock

2

c.

milk

1

tsp.

oregano leaves

4

oz.

can green chilies; diced

4

oz.

monteray jack cheese; shredded

1

lg.

tomato; cored and diced

1/4

c.

fresh cilantro; chopped

salt

In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor or blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato slices and cilantro leaves. Yield: 4 servings 4-6

AZTEC CORN SOUP

1

1/4 c. butter

3 1/2 C. fresh corn; cut from cob 1 clove garlic; minced or pressed 1 C. chicken stock 2 C. milk 1 tsp. oregano leaves 4 oz. can green chilies; diced 4 oz. Monteray Jack cheese; shredded Salt 1 lg. tomato; cored and diced 1/4 C. fresh Cilantro; chopped In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor or blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato

Page 104 slices and cilantro leaves. Makes 4-6 servings. Yield: 6 servings

AZTEC FRUIT SOUP

1

lb

1

dried fruit mixture, diced (mixture usually contains

1

prunes, apples, apricots,

1

peaches, and pears)

5

cup

water

3

tablespoon

honey

1/2

teaspoon

salt

Very gently simmer ingredients for approximately 1 hour in a covered 3-quart pot with a snug lid. Stir occasionally. A garnish of 1/2 teaspoon crumbled dried mint leaves can be added on each serving. The Aztec Way To Healthy Eating by Sonja Atkinson Mignnonne From: [email protected] From: "Mignonne-Al" <mignonne-Al@excitedate: Sun, 13 Jun 1999 19:43:26 Pdt Yield: 4 servings

Page 105

BAKED DUCK BREASTS & RICE IN ROAST DUCK STOCK

3

ducks

1

onions

1

head of garlic

1

carrots

1

seasoning mix:

5

parts salt.

1

part onion powder

1

part garlic powder

1

part white pepper

1/4

part cayenne pepper

1

part cumin

1

part thyme

1

part rubbed sage

First day (usually a Friday night) Get out a roasting pan and start your oven preheating to 325 degrees. Take 2 or 3 plucked mallards and with a sharp boning or filet knife, remove the breasts. Trim away excess skin and fat but make sure skin remains across at least 50% of each breast. I like a large band of skin that runs long ways but only about an inch thick. Wrap each breast with plastic wrap and refrigerate. Next, make a seasoning mix. The following seasoning mix is made with parts instead of a specific measurement. You can substitute the word cup, or all the way down to teaspoon, in place of the word parts. For a dinner for four people, substitute table spoon for the word parts. You may have some left over but it will keep. Rub the remainder of the ducks down (not the duck breasts; which should be in your refrig), inside and out, with the seasoning. Put in a large roasting pan and place in your preheated oven. Roast ducks until the legs pull away easily (once the skin has been broken) from the body. This could take anywhere from 1 to 4 hours depending on your oven temp; the amount of ducks; and the size. I first check at 1 hour and then every half hour afterwards. Once the ducks have roasted, let them cool in the roasting pan. Once cool, remove the ducks onto a large cutting board or other large surface. Take the fat drippings from the roasting pan and pour into a large sealable container (a mason jar will work well). Now pull the meat from the duck and place into a bowl. Place the remaining carcasses and skin into a large stock pot. Cover the bones, plus about three inches above, with water. Quarter up an onion or two and cut in half a bulb (8 to 10 cloves) of garlic. Put into to stock pot (germ{outer skin} and all). Brake up a few carrots an put them in too. Now bring the stock pot to a slow boil over medium heat and reduce to low heat. Make sure the heat is on *low* a tiny bubble or two should rise to the top every second or so but do not get this too hot. Let this cook overnight. The next morning, run the stock through

Page 106 a strainer and place into a container (1 gallon pitcher will work nicely) and refrigerate. I'll make the assumption that you are feeding 4 people and have 2 or 3 mallard ducks (if you have small ducks you may need 4) The night of the meal (usually a Saturday for me), start by preheating your oven to 350 degrees. Chop your pulled duck meat (not the breasts) into very fine pieces. Now, take a large skillet and add about 3 or 4 tbl of the reserved duck fat (it should look like crisco shortening after the refrigeration process). Heat it to medium high heat. Chop up some onion (about a cup) and saute in the duck fat. At this point, I reduce the heat to medium low and add about 3/4 cup of chicken livers (this part could be eliminated if you don't like chicken liver; duck liver is fine for domestic ducks - I am not going to recommend wild duck liver to you since I can't personally inspect it). Break these up real fine and sprinkle cayenne pepper over them (use to your heat tolerance level). At this point, add two cups of rice (I personally use Texmati or Basmati). Coat the rice well with the duck fat. Add 4 cups of stock to the mixture and simmer for a couple minutes (3 to 5). Pour into a baking dish and add the chopped duck meat. Mix together well. Cover baking dish with foil and bake for 45 minutes. [email protected] Newsgroups: rec.hunting Yield: 1 servings

Page 107

BAKED DUCK BREASTS AND RICE IN ROAST DUCK STOCK

3

ducks

1

onions

1

head of garlic

1

carrots

1

seasoning mix:

5

parts salt.

1

part onion powder

1

part garlic powder

1

part white pepper

1/4

part cayenne pepper

1

part cumin

1

part thyme

1

part rubbed sage

First day (usually a Friday night) Get out a roasting pan and start your oven preheating to 325 degrees. Take 2 or 3 plucked mallards and with a sharp boning or filet knife, remove the breasts. Trim away excess skin and fat but make sure skin remains across at least 50% of each breast. I like a large band of skin that runs long ways but only about an inch thick. Wrap each breast with plastic wrap and refrigerate. Next, make a seasoning mix. The following seasoning mix is made with parts instead of a specific measurement. You can substitute the word cup, or all the way down to teaspoon, in place of the word parts. For a dinner for four people, substitute table spoon for the word parts. You may have some left over but it will keep. Rub the remainder of the ducks down (not the duck breasts; which should be in your refrig), inside and out, with the seasoning. Put in a large roasting pan and place in your preheated oven. Roast ducks until the legs pull away easily (once the skin has been broken) from the body. This could take anywhere from 1 to 4 hours depending on your oven temp; the amount of ducks; and the size. I first check at 1 hour and then every half hour afterwards. Once the ducks have roasted, let them cool in the roasting pan. Once cool, remove the ducks onto a large cutting board or other large surface. Take the fat drippings from the roasting pan and pour into a large sealable container (a mason jar will work well). Now pull the meat from the duck and place into a bowl. Place the remaining carcasses and skin into a large stock pot. Cover the bones, plus about three inches above, with water. Quarter up an onion or two and cut in half a bulb (8 to 10 cloves) of garlic. Put into to stock pot (germ{outer skin} and all). Brake up a few carrots an put them in too. Now bring the stock pot to a slow boil over medium heat and reduce to low heat. Make sure the heat is on *low* a tiny bubble or two should rise to the top every second or so but do not get this too hot. Let this cook overnight. The next morning, run the stock through

Page 108 a strainer and place into a container (1 gallon pitcher will work nicely) and refrigerate. I'll make the assumption that you are feeding 4 people and have 2 or 3 mallard ducks (if you have small ducks you may need 4) The night of the meal (usually a Saturday for me), start by preheating your oven to 350 degrees. Chop your pulled duck meat (not the breasts) into very fine pieces. Now, take a large skillet and add about 3 or 4 tbl of the reserved duck fat (it should look like crisco shortening after the refrigeration process). Heat it to medium high heat. Chop up some onion (about a cup) and saute in the duck fat. At this point, I reduce the heat to medium low and add about 3/4 cup of chicken livers (this part could be eliminated if you don't like chicken liver; duck liver is fine for domestic ducks - I am not going to recommend wild duck liver to you since I can't personally inspect it). Break these up real fine and sprinkle cayenne pepper over them (use to your heat tolerance level). At this point, add two cups of rice (I personally use Texmati or Basmati). Coat the rice well with the duck fat. Add 4 cups of stock to the mixture and simmer for a couple minutes (3 to 5). Pour into a baking dish and add the chopped duck meat. Mix together well. Cover baking dish with foil and bake for 45 minutes. [email protected] Newsgroups: rec.hunting Yield: 1 servings

Page 109

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

Page 110

BAKED QUAIL WITH MUSHROOMS - SL 11/81

1/3

cup

all-purpose flour

1

teaspoon

salt

1/2

teaspoon

6

pepper quail; cleaned

2

tablespoon

butter

1/2

lb

fresh mushrooms; sliced

1/2

cup

butter

1/4

cup

plus 1 tbsp all-purpose flour

2

cup

chicken broth

1/2

cup

1

sherry hot cooked rice

: Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. : Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. : Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. : Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour. Serve over rice. Yield: 6 servings. Diane J. Rabon of South Carolina, in November, 1981 "Southern Living" Typos by Jeff Pruett Yield: 6 servings

Page 111

BAKED SQUASH AND MAPLE SYRUP

3 1/2

lb

butternut squash

1/4

cup

butter

1/2

cup

diced onion

1/4

teaspoon

ground nutmeg

1/2

cup

chicken stock

1/3

cup

real maple syrup

Preheat oven to 400 degrees F (200 degrees C). Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl. In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

BAKED STEAK AND BEANS IN MUSHROOM GRAVY

1 1/2

lb

1

can

1

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

1

can

1

small

1

green beans -- french cut onion -- sliced 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
Page 112

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 113

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

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 Yield: 1 servings

Date: 23 May 98

Page 114

BASIC MESQUITE BROTH

4

cups

broken mesquite pods

8

cups

water

Wet Method) This sweet, caramel-like broth is the basis for many delicious recipes. Place the broken mesquite pods in a large pot, cover with the 8 cups of water, cover, and boil for one hour. Cool. Wring and tear the pods in the broth, stirring and mashing the sweet pith into the liquid. Or put one cup of the pods and just a little of the broth into a food processor fitted with a steel blade and whirl until the pods are shredded. Repeat until all pods are shredded. Return the material to the broth and stir. The object is to get as much of the pulp into the broth as possible. Drain off the liquid and discard the fiber. Simmer the liquid uncovered until reduced to 3 cups.

BASIC MESQUITE BROTH (WET METHOD)

4

cup

broken mesquite pods

8

cup

water

This sweet, caramel-like broth is the basis for many delicious recipes. Place the broken mesquite pods in a large pot, cover with the 8 cups of water, cover, and boil for one hour. Cool. Wring and tear the pods in the broth, stirring and mashing the sweet pith into the liquid. Or put one cup of the pods and just a little of the broth into a food processor fitted with a steel blade and whirl until the pods are shredded. Repeat until all pods are shredded. Return the material to the broth and stir. The object is to get as much of the pulp into the broth as possible. Drain off the liquid and discard the fiber. Simmer the liquid uncovered until reduced to 3 cups. Texas Through Time, recipes using Mesquite Beans by John Igo From: "Hill8628" date: Thu, 20 Feb 2003 03:41:20 ~0500 Yield: 4 servings

Page 115

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 116

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 117

BEAVER TAIL SOUP By: Herb Walker bones from a beaver 1

beaver

tail

4

wild

onions

4

qt

water

4

sweet

bay leaves

1

tb

wild mustard

1

tb

bush spice powder

1

tb

salt

Separate the bones from the meat and break the bones into six pieces. Skin the tail by broiling the tail over the campfire. The scaly skin will come off in a blistered sheet to reveal the white solid meat underneath. Put the bones and pieces of tail in a large kettle, add the water and salt. Bring to a boil, lower the heat and simmer for 30 minutes. Keep the surface clean with a large spoon, then add the sliced onions, bay leaves, wild mustard and spice bush powder. Keep on simmering for another 30 minutes. Remove the beaver tail pieces. Let drain on a plate and set aside to be added to the soup at a later time. Strain the soup through a fine sieve into another large pot and boil down to about a quarter of its original volume. Clarify with the white from an egg. Cut the meat from the tail into cubes about 1/2 inch square, add to the soup and serve hot. You can add to the taste with freshly cut mint, sprinkled over the individual servings. Yield: 1 recipe

Page 118

BEAVER TAIL SOUP

1

bones from a beaver

1

beaver tail

4 4

wild onions quart

4

water sweet bay leaves

1

tablespoon

wild mustard

1

tablespoon

bush spice powder

1

tablespoon

salt

Separate the bones from the meat and break the bones into six pieces. Skin the tail by broiling the tail over the campfire. The scaly skin will come off in a blistered sheet to reveal the white solid meat underneath. Put the bones and pieces of tail in a large kettle, add the water and salt. Bring to a boil, lower the heat and simmer for 30 minutes. Keep the surface clean with a large spoon, then add the sliced onions, bay leaves, wild mustard and sppice bush powder. Keep on simmering for another 30 minutes. Remove the beaver tail pieces. Let drain on a plate and set aside to be added to the soup at a later time. Strain the soup through a fine sieve into another large pot and boil down to about a quarter of its original volume. Clarify with the white from an egg. Cut the meat from the tail into cubes about 1/2 inch square, add to the soup and serve hot. You can add to the taste with freshly cut mint, sprinkled over the individual servings. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 119

BECSINALT FOGOLYLEVES (QUAIL SOUP)

3

quail

1

tablespoon

1

tablespoon

2

butter, unsalted lard carrots; sliced

1

small

1

cup

4

onions; sliced peas; shelled mushroom caps; sliced boletus if possib

2

tablespoon

flour, all-purpose

1

teaspoon

parlsey, flat; chopped

1

pinch

salt

6

cup

stock, meat

1/4

cup

sour cream

Clean quail and cut into serving pieces. Melt butter and lart in soup pot. Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and 1/2 cup water. Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done. Add flour, parsley and salt; stir well. Add meat stock; bring to a boil. Cook over very low heat for a few more minutes. Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup. MM and upload by [email protected] / CH Yield: 6 servings

Page 120

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 121

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.

BENAO'S BORAGE SOUP

2

cup

chicken broth

1

cup

buttermilk

1 1/2

tablespoon

chopped onion

1 1/2

tablespoon

6

lemon juice borage leaves

2

cucumbers, seeded and peeled

1

chopped

1

cup

6

sour cream borage flowers

1

salt and

1

pepper

Put broth and buttermilk into blender with onion, lemon juice, salt and pepper, borage leaves, and cucumbers. Blend well. Add sour cream, blending again. Chill well. Garnish with a flower. Valentine Recipes From: Benao Date: Wed, 18 Feb 2004 18:06:35 +0100 Yield: 4 servings

Page 122

BENAO'S YUCCA SOUP

3

cup

soup stock

2

cup

chopped tomatoes

1

small

onion, chopped

2

tablespoon

1

green pepper, chopped clove garlic, minced

1

salt and pepper to taste

2

cup

yucca flowers

1

tablespoon

sugar

1/2

cup

peas

Combine the soup stock, tomatoes, onion, green pepper, garlic, salt and pepper. Simmer 30 minutes. Add yucca, sugar, and peas, simmer another 10 minutes. Serve. From: Benao Date: Wed, 18 Feb 2004 18:06:40 +0100 Yield: 4 servings

BERRY SOUP (SIOUX)

1

x

no ingredients

1 1/2 lb Chuck steak; 1" thick Boned and trimmed; of excess -fat Or optional buffalo 3 tb Peanut oil 1 md White onion; peeled and -sliced 2 c Beef stock 1 c Fresh blackberries 1 tb Light honey Salt; to taste Broil or grill the meat until browned on both sides, allow to cool. In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite-sized pieces and add to the pot. Add the blackberries and enough beef stock to barely 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 honey to taste, add salt and serve in bowls. Posted by bobbi744 Yield: 4 servings

Page 123

BERRY SOUP (SIOUX)

1 1/2

lb

1

chuck steak; 1 thick boned and trimed; of excess fat

1

or optional buffalo

3

tablespoon

peanut oil

1

medium

white onion; peeled and sliced

2

cup

beef stock

1

cup

fresh blackberries

1

tablespoon

1

light honey salt; to taste

Broil or grill the meat until browned on both sides, allow to cool. In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite-sized pieces and add to the pot. Add the blackberries and enough beef stock to barely 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 honey to taste, add salt and serve in bowls. Posted by [email protected] Yield: 1 servings

BERRY SOUP, SIOUX

1 1/2

lb

chuck steak, 1' thick, boned trimed; or use buffalo

3

tbs

peanut oil

1

medium

white onion, peeled and sliced

2

cups

beef stock

1

cup

fresh blackberries

1

tbs

light honey salt to taste

Broil or grill the meat until browned on both sides, allow to cool. In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite-sized pieces and add to the pot. Add the blackberries and enough beef stock to barely 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 honey to taste, add salt and serve in bowls.

Page 124

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 125

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 126

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 127

BIG SKY CAFE VEGETARIAN POZOLE

2

cups

dried white pozole corn

2

cups

dried blue pozole corn

4

tablespoons

baking soda, divided

4

dried

chiles, a combination of pasilla, a; ncho and guajillo

3

tablespoons

olive oil

3

cups

diced onions

2

tablespoons

minced garlic

1

teaspoon

salt

1

teaspoon

black pepper

2

teaspoons

dried oregano

1

teaspoon

cumin seeds, toasted in a dry skill; et and ground

1

teaspoon

coriander seeds, toasted in a dry s; killet and ground

3

(14-ounce)

cans diced tomatoes in juice

1

pound

tomatillos, husked and quartered

16

cups (1 gallon)

vegetable stock

1/2

cup

lime juice

1/2

cup

chopped cilantro, divided

1/2

cup

queso fresco

1/2

cup

toasted pumpkin seeds

3 1/2 hours plus overnight soaking Note: Dried pozole corn is available in Latino markets. 1. Soak each color of pozole corn overnight in separate bowls of water. 2. Drain the pozole corn. Place each color of corn in a separate medium saucepan and add enough water to each to cover. Add 2 tablespoons baking soda to each pot. Bring both to a boil, reduce the heat and simmer for about 2 hours, or until tender, adding more water as needed and skimming foam from the surface. Drain off the cooking water and rinse the corn. 3. While the pozole is cooking, soak the dried chiles in hot water. When soft, remove the seeds and dice. 4. In a separate stock pot, heat the olive oil. Add the onions, garlic, salt, pepper, oregano, cumin and coriander and cook until the onions are translucent. 5. Add the tomatoes, tomatillos, diced chiles, vegetable stock and cooked pozole corn. Bring to a boil, reduce the heat and simmer about 1 1/2 hours. The stew is done when the corn is cooked through. 6. Add the lime juice, cilantro and salt and pepper to taste. 7. Spoon the pozole into bowls and garnish with queso fresco, toasted pumpkin seeds and the remaining cilantro. Yield: servings: 10 to

Page 128

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 Yield: 6 servings

Date: 06 Aug 98

Page 129

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 130

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 131

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

Page 132

BIRD DOG RETRIEVER NEWS GROUSE LENTIL SOUP

2

tablespoon

3 2 1

onions cup

3 1

olive oil carrots lentils stalks celery

small

2

rudy or parsnip grouse

4

cup

3

cup

1

chicken broth tomatoes dry sherry wine

1

parsnip

1

rosemary

1

allspice

1

salt

1

pepper

In your soup pot put about 2 tbls of olive oil, add three diced carrots, 2 onions cut up, three stalks of celery sliced and a small rudy or parsnip. Cook this with a cover for about 15 minutes, stir occasionally. Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils. Put in 2 pounds of meat cut into cubes, add some parsley, a little rosemary, allspice, salt and pepper. Simmer all of this for an hour and a half. Just before serving add about a cup of dry sherry wine and a little more parsley. 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 133

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 134

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 135

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 136

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

6

buffalo

t-bone or rib steaks

2

cups

red wine

6

tbsp.

butter

freshly ground pepper

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 137

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 138

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 139

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 140

BLACK BEAN SOUP & CHIVE BLOSSOMS W/ HOMEMADE TORTILLA CHI

----BLACK BEAN SOUP---1

lb

dried black beans

1

tablespoon

unsalted butter

1

cup

3

finely chopped wild onions garlic cloves, peeled and

1

crushed

1

teaspoon

salt

1/4

teaspoon

black pepper

10

cup

water ----HOMEMEADE TORTILLA CHIPS----

4

corn tortillas (6

1

diameter)

1

cup

1/2

cup

1

sunflower oil coarsely ground blue cornmeal

1

purple chive blossoms,

1

chopped chives and sour

1

cream for garnish

Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans. Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally. Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm. While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles. Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas. Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil. Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side. From "Native American Cooking," by Lois Ellen Frank From: Sam Lefkowitz Date: 09-04-95 Home Cooking

Yield: 6 servings

Page 142

BLACK BEAN SOUP AND CHIVE BLOSSOMS W/ HOMEMADE TORTILLA C

----BLACK BEAN SOUP---1

lb

dried black beans

1

tablespoon

unsalted butter

1

cup

3

finely chopped wild onions garlic cloves, peeled and

1

crushed

1

teaspoon

salt

1/4

teaspoon

black pepper

10

cup

water ----HOMEMEADE TORTILLA CHIPS----

4

corn tortillas (6

1

diameter)

1

cup

1/2

cup

1

sunflower oil coarsely ground blue cornmeal

1

purple chive blossoms,

1

chopped chives and sour

1

cream for garnish

Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans. Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally. Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm. While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles. Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas. Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil. Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side. From "Native American Cooking," by Lois Ellen Frank From: Sam Lefkowitz Date: 09-04-95 Home Cooking

Yield: 6 servings

Page 144

BLACK LAVA VENISON SOUP

1/2

cup

corn oil

1

lb

chorizo sausage; chopped

1

lb

venison back roast; chopped

1

teaspoon

salt

2

medium

onions; chopped

4

centiliter

garlic; roasted & chopped

1

tablespoon

celery seeds

6

cup

water

2

cup

black turtle beans; cooked

2

cup

2

tomatoes; cooked & chopped bay leaves

1

any combination of the

1

. following to suit your

1 1

. taste: small

1 2

medium

1 1

negro, ancho or pasilla . pepper; roasted & chopped poblano or mulato peppers . roasted & chopped

small

1

jalapeno pepper; roasted & . 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 flame, and add the 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 cooking quickly. Add half of the salt to the cooking meat, stir well, and spoon to one side. Add the onions, garlic and celery seeds. Cook thoroughly, stirring well. Cover and rest this while you prepare the next part. In a deep pot, place the water, beans, tomatoes and bay leaves, and cook over medium heat, moderating it to a slow, bubbling boil for 20 minutes, covered. Stir occasionally. Add the hot meat mixture to the vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Serve hot with additional hot sauce, cold sour cream, spicy popcorn or your favorite salsaa and breads. This soup is even better made in the morning and served in the evening, as the flavors mingle and develop a wonderful fragrance. The "hot lava" look of this soup is wonderfully enhanced by surrounding it with bright bowls of diced, colorful bell peppers, red onions, diced celery and whole, fresh cranberries that can be used as garnishes. Makes about 10 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,

Page 145 Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 10 servings

BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED

----POTATO BASKET---3

large

1

russet potatoes, peeled and julienned

4

cup

vegetable oil

1/2

teaspoon

salt

1

cup

blue cornmeal

2

teaspoon

baking powder

1/2

teaspoon

salt

2

tablespoon

sugar

1

teaspoon

unsalted butter, melted

3/4

cup

milk

2

cup

chicken stock

1

cup

water

3

cup

red chile sauce

----BLUE CORN DUMPLINGS----

Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes. Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside. To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes. Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain. Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Cooking Yield: 18 servings

Date: 09-04-95 Home

Page 146

BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED CHILE SAUCE

----POTATO BASKET---3

large

1

russet potatoes, peeled and julienned

4

cup

vegetable oil

1/2

teaspoon

salt

1

cup

blue cornmeal

2

teaspoon

baking powder

1/2

teaspoon

salt

2

tablespoon

sugar

1

teaspoon

unsalted butter, melted

3/4

cup

milk

2

cup

chicken stock

1

cup

water

3

cup

red chile sauce

----BLUE CORN DUMPLINGS----

Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes. Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside. To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes. Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain. Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Cooking Yield: 18 servings

Date: 09-04-95 Home

Page 147

BOILED CORN PUDDING

4

cup

chicken or fish broth

2

tablespoon

butter

1

cup

oatmeal

1/2

cup

all-purpose flour

2

tablespoon

baking powder

1

tablespoon

sugar

1

teaspoon

salt

1

can

corn niblets or lye corn

1

egg

1

milk

Bring the chicken or fish broth to boil with the butter. Stir together the cornmeal, flour, baking powder, sugar and salt. Stir together the undrained corn niblets or lye corn, egg and milk. Add all at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve the thick pudding to replace potatoes. NOTES : A fish head stock is equally as good as a chicken broth. A surprising recipe I learned from a Manitoba Indian. We eat it as a lunch with green salad or coleslaw or as a vegetable with roast pork or goose. Lei's Note: I believe lye corn is called hominy in USA. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <[email protected]> on Aug 28, 1997 Yield: 1 servings

Page 148

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

Page 149

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 150

BRAISED GAME BIRDS

2

tablespoon

olive oil

2

lb

to 3 lb game birds, cut in pieces

1

cup

wildfowl stock, cooled slightly fro; m boiling *

1/4

cup

wild onions, sauteed and chopped

2

tablespoon

honey

1/4

teaspoon

rosemary

1/2

cup

yogurt

2

tablespoon

flour

1/4

cup

milk

1

pepper to taste

1

* {i've posted this in another mess; age}

Here's another recipe designed to reduce the toughest and oldest game birds to tender, succulent meat. Whenever Parp comes home with an odd assortment of game birds, this is how he prepares them. Preheat oven to 325F. Heat olive oil in a heavy skillet, 1 tablespoon at a time, and lightly brown the game bird pieces. Place the browned pieces in a baking dish. Add Wildfowl Stock, sauteed onions, and honey. Sprinkle Rosemary in top. Cover and bake for 1 hour. Remove cover and add yogurt by the spoonful. Return to oven and bake, uncovered, for an additional 20 minutes. Remove meat from baking dish. Blend flour and milk in a jar. Blend this mixture into the pan liquid. Simmer over moderate heat for 5 minutes. Pour sauce over meat and serve with Steamed Wild Rice. Yield: 4 servings. Posted by Stephen Ceideburg Feb 6 1990. Yield: 2 servings

Page 151

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 152

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 153

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 Yield: 2 to 4 svngs

Date: 02-03-04

Page 154

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 155

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 156 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 157

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 158

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 159

BRAISED WILD DUCK BREASTS

4

duck breasts; whole

4

bacon strips

1

teaspoon

dried parsley

1/2

teaspoon

dried thyme

1/2

teaspoon

marjoram

1

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 160

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 161

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 162

BREAST OF PHEASANT WITH GRAPES AND PINE NUTS

3 1/2

2-pound cup

6

olive oil cloves garlic; peeled and

1

chopped

1

tablespoon

soy sauce

1

cup

heavy cream

2

can

1

cream of mushroom soup, condensed; (10-ounce

1

cans)

8

oz

fresh mushrooms

8

oz

butter

4

oz

flour

4

oz

pine nuts

8

oz

1

green grapes; cut in halves

4

shallots

4

fluid ounces dry sherry

1

pheasants

STEP ONE: Preparation of the Pheasant-- With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic, soy sauce, and olive oil, overnight if possible. STEP TWO: Preparation of the Dish-- Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saute over low heat until light brown. Remove from skillet and place pheasant on a heated platter. Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants. Serve with fettuccine. Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Yield: 6 servings

Page 163

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 164

BRENDA'S BRAISED BEAR

1/2

teaspoon

garlic salt

1/2

teaspoon

onion salt

1

dash

pepper

1/2

teaspoon

4 2

chili powder onions -- sliced

can

tomato soup

Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder. Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup. Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour. From: "Brenda Brown Starling"
BRIAN'S VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE

85 2

g/3oz venison steak tablespoon

3

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 165

BRICKED CHICKEN WITH WILD CHANTERELLE AND ASPARAGUS

2 1

whole chickens, about 3 lb

2 1

each masonry bricks, 2 or 3

lb

1

each, wrapped in aluminum foil

1

unpeeled orange, sliced into

1

eight crescents

2

tablespoon

1

tablespoon

2

chopped fresh sage fresh orange zest cloves of garlic, minced

1

fine

1/8

teaspoon

cayenne pepper

1

teaspoon

ground cumin

1/2

cup

1

olive oil sauce:

1/2

cup

orange juice

1/2

cup

dry sherry or vermouth

4

cup

chicken stock

2

tablespoon

olive oil

2

bunch

fresh asparagus spears,

1

sliced diagonally, about

2

inches long

1 1/2 1

lb

fresh chanterelle mushrooms, cleaned with a damp cloth

1

and chopped into

1/2

inch pieces

Preheat oven to 400 degrees. Using kitchen scissors, remove the first and second joints from the wings of the two chickens and set aside. Stand the chicken upright, and using the scissors, cut down the length of the backbone on either side. Now lay the chicken flat and cut down the center of the breastbone. Now you should have two chicken halves. Repeat with the other chicken. Mix the chopped sage, orange zest, cumin, cayenne and olive oil together to make the marinade. Coat all sides of all the chicken pieces with the marinade. Stack them, placing a crescent of fresh orange between each piece. Marinate in the refrigerator for at least three or four hours, or overnight. In the meantime, roast the chicken backs and wing joints in a 325 F oven until they are golden brown. Depending on how high the sides of your roasting pan are, this may take anywhere from 30 minutes to an hour. The lower the sides of your pan, the faster your chicken will brown. While the chicken is roasting, place the orange juice in a heavy saucepan over medium heat to simmer. Let it reduce in volume until it is syrupy. Add the sherry or vermouth, stirring constantly, and continue cooking for about five minutes. Add the chicken stock and bring to a boil. Add the roasted chicken backs and wings, lower to a simmer, and cook for one hour. Strain and reserve the sauce.

Page 166

Place two twelve inch skillets on the stove at high heat. Add 1 tablespoon of olive oil to each skillet, then place two chicken halves in each pan, skin side down. Cover each pair of chicken halves with one brick, then place in the oven. Roast for about 20 minutes, remove the bricks, and turn the chickens. Replace the bricks and roast for about 20 minutes more. Remove from the pan. pide the chanterelles into two halves, placing half of them in each of the two hot pans which were just used for the chickens. Saute the mushrooms for a few minutes, until they begin to soften, then add the sauce. When the sauce boils, add the asparagus tips, cook for two minutes, and add salt if necessary. Using a slotted spoon, place the mushrooms and asparagus onto four inpidual plates. Place one half-chicken on each plate, then spoon the sauce equally over each. Serve immediately. From: Hill8628 Date: Sun, 13 Jul 2003 20:09:15 ~0400 Yield: 4 servings

BRIDGET JONES'S NATIVE MAIZE SOUP By: Native American Recipes by Bridget Jones 1 1/2

c

dried kidney beans or

1

lb

can kidney beans

1/2

c

hominy

1/2

c

maize/corn kernels

1/2

lb

smoked ham or fatback

1

bay

leaf

1

sm

sliced onion or 2-3 scallions water

Soak dried beans overnight in water to make them soft. Put beans and fatback in a saucepan with enough water to reach about 2' above the beans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15 minutes. Add the corn and stir. Slice onion to make rings. Push out the rings and lay them on top of the mixture. Put bay leaf on top of the onions and push under the liquid with a spoon. Cook for about 20 minutes then take bay leaf out and stir well. Cook for 1 1/2 hours more. Serve with corn bread or spoon bread. Yield: 6 servings

Page 167

BRILL'S NETTLE PILAF

2

tablespoon

olive oil or corn oil

1

cup

quinoa seeds

1

cup

amaranth seeds

2

large

cloves of garlic, chopped

4

cup

boiling vegetable stock

2

cup

1

stinging nettle leaves, chopped

2

teaspoon

vege-sal

1/2

teaspoon

nutmeg, ground

1/4

teaspoon

black pepper, ground

Here's a simple grainless grain dish (amaranth and quinoa are really seeds, not grains) flavored with stinging nettles you'll want to make whenever this detested delicacy is in season. Saute the quinoa and amaranth seeds in the olive oil in a skillet over medium heat 5-10 minutes, or until they begin to pop. Add the garlic and cook another 2 minutes or until fragrant Combine with the remaining ingredients in a saucepan, reduce the heat to low, and simmer 35 minutes or until all the stock is absorbed. From: "\"Wildman\" Steve Brill" <wildma Yield: 6 cups

Page 168

BROILED ALLIGATOR TAIL WITH LEMON BUTTER SAUC

2

lb

alligator tail; trim and>>> slice thin.

1/4

lb

butter/margarine

1/2

teaspoon

onion powder

1 1/2

teaspoon

salt

----LEMON BUTTER SAUCE----

1

cayenne pepper to taste

1 1/2

teaspoon

lemon juice

1

tablespoon

parsley; fresh choped or >>>

1 1/2

teaspoon

parsley; dried

LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL. Let heat through, then serve immediately. Yield: About 1/2 cup ++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++ BROILED ALLIGATOR TAIL: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element. Broil for 10 to 15 minutes or until done. Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface. Serve immediately. Source: Justin Wilson's "Homegrown Lousiana Cooking" :

ISBN 0-02-630125-3 Submitted By BILL SPALDING

Yield: 4 servings

Page 169

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 170 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 171

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 172

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 173

BUDIN AZTECA

azteca sauce: 1

can (28 oz.)

plum tomatoes, undrained

1

can (4 oz.)

roasted green chiles, chopped, undr; ained

1/2

T.

corn oil

1

c.

white onion, finely chopped

1

garlic

clove, minced

1

c.

defatted chicken stock

1/2

tsp.

salt

1/4

c.

chopped cilantro

8

corn

tortillas

1

c.

zucchini, diced

2

pkg. (10 ozz)

frozen chopped spinach, thawed and; drained

8

oz.

monterey jack cheese, grated

1

pkg (10 oz.)

frozen corn, thawed

1/4

c.

chopped cilantro

4

c.

azteca sauce

tamal:

Azteca Sauce: To make sauce, combine tomatoes and chiles in a blender and make a coarse puree. Heat the oil in a skillet over medium heat. Add onion and cook until lightly browned. Increase heat to medium-high, add Garlic and cook 1 minute. Add tomato and chile mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes. Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in salt, remove from heat and stir in 1/4 cup of cilantro. Makes 4 cups of sauce. Tamal: Preheat oven to 350 degrees F. Spread tortillas out on two baking sheets coated with vegetable oil spray. Lightly coat tops of tortillas with cooking spray and place them in preheated oven for 10 minutes. Turn over and bake 3 minutes more. Remove from oven and set aside, leaving oven on. Steam diced zucchini until just crisp-tender, about 2 minutes. Remove from steamer and set aside. Lightly coat a 7-by-11 inch baking dish with cooking spray. Spread a thin layer of sauce evenly over the bottom. Cover sauce with 2 toasted tortillas. Evenly spread the chopped spinich over the top of the tortillas. Top with one-fourth of the remaining sauce and one-fourth of the cheese. Place 2 more tortillas over the top and press down. Spread the corn on top and cover with one-third of the remaining sauce and one-third of the remaining cheese. Top with 2 more tortillas, again pressing down. Top with zucchini, one-half the remaining sauce and

Page 174 one-half the remaining cheese. Top with the 2 remaining tortillas and press down. Spread remaining sauce evenly over the top and sprinkle on remaining cheese. Cover tightly with foil and place in preheated oven for 25 minutes. Uncover and bake about 10 minutes more, or until lightly browned. To serve, sprinkle 1/4 cup of chopped cilantro over the top. Yield: 4 servings

BUFFALO AND BEANS

1/4

cup

vegetable oil

1

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 175

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

BUFFALO MEDALLIONS

4

2 oz. buffalo medallions

1

cut from tenderloin

1

tablespoon

1

butter jigger jack daniel's whiskey

1/4

cup

2

teaspoon

1

reduced veal stock heavy cream 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 176

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]> From: Glen Jamieson Yield: 4 servings

Date: 03-17-03

Page 177

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 178

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.

Page 179

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 180

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 181

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 182

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.

4 3 1

pepper carrots, sliced potatoes, cubbed

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. by Mary Gunderson

Page 183 History Cooks® 2003 ISBN 0-9720391-0-4 Yield: 4 to 5 servings

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 184

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 185

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 186

BUSH TOMATO SOUP

1

medium

1 1 6

salt & pepper to taste medium

1 810

onion (finely diced or brunoise as the trade calls tomatoes very ripe (peeled seeded & chopped, or use an

gm

1

or 2lb tin of crushed tomatoes

3

cup

water.

2

tablespoon

tomato paste.

1

tablespoon

1 1 1

lacewoods bush tomatoes or tamarillo (peeled, seeded & chopped)

teaspoon

basil(chopped)

Well I thought it was about time we did some Aussie bush food. Now, from the out set lets be clear on this point, that most aussies have never tried many of the bush items I will do in this column. We don't all eat kangaroo & EMU every week either. Many of these things are an acquired taste, and are mainly sold in specialty restaurants. Like everything in this great country of mine, more people are trying new foods every day. Now bush tomatoes taste not unlike Tamarillo, (tomatillos) with a pronounced caramel after taste. So if you cant get any bush tomatoes use tamorillos instead. Now like most of the recipes I will post; this is MY SITE, people are going to say "that's not how you prepare that", But that's what I love about cooking, there are many different ways and styles to accomplish the same thing. Right here we go! In a pot Saute the onion with out color for a few in the oil . Add the tomatoes cook for a while longer add the water, salt and pepper and tomato paste. Bring to near boiling and then simmer for 10-mins.enough time for a beer or a glass of wine. Add the bush tomatoes that have been soaked or the Tamarillo and cook another 10 mins. Cool for a while, then either uses a hand blender or a food processor and blend smooth. Add the basil reheat and serve with some Damper or other crusty bread Note: If neither of these are available use sundried tomatoes instead.

Page 187

Onto the main course: Sirloin Steak with Roasted Peppers & Olive Butter http://www.kitchenproject.com/html/oz2bsoup.html From: Dave Drum

Date: 08-02-03

Yield: 4 servings

BUTTERNUT & TOMATO SOUP (MODERN)

1

med..

butternut squash, peeled & diced

2

c.

soy milk

2 14.5

-oz.

cans diced tomatoes

1-2

Tsp

salt (to taste)

1

t.

fresh ginger, grated

Place squash in saucepan with soy milk. Simmer until squash is soft. Add 1 can diced tomatoes & puree with squash. Add second can of diced tomatoes, leaving in chunks. Heat; add salt & ginger. Serve warm, garnished with croutons & sliced scallions. Suggestion: Use home canned tomatoes or fresh

Page 188

BUTTERNUT SOUP WITH HERBS

6 2

scallions teaspoon

1 1

fresh, peeled, grated ginger

tablespoon

1

light oil (corn or safflower)

3

cup

2

cup

1

vegetable broth pureed squash (butternut, acorn, or other sweet-meat

1

squash; fresh, frozen, or

1

canned)

4

oz

cream cheese

1/2

teaspoon

salt

1/4

teaspoon

nutmeg

1/4

teaspoon

rosemary

1/4

teaspoon

basil

1/2

teaspoon

parsley

1

lime (a small sqeeze for

1

serving)

Saute scallions and ginger in the tablespoon of oil. Add the broth and let it steep while you puree the squash with the cream cheese. Add to the broth. Add the remaining ingredients. Heat slowly until barely simmering. Just before serving, splash each individual serving with a small squeeze of lime juice. from THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson I personally liked a bit more than just a splash of lime. Mignonne From: [email protected] From: "Mignonne-Al" <mignonne-Al@excitedate: Sun, 13 Jun 1999 19:54:18 Pdt Yield: 4 servings

Page 189

BUTTERNUT SOUP WITH HERBS By: THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson 6

scallions

2

tsp.

fresh, peeled, grated ginger

1

T.

light oil (corn or safflower)

3

c.

vegetable broth

2

c.

pureed squash (butternut, acorn, or; other sweet-meat squash; fresh, frozen, or canned)

4

oz.

cream cheese

1/2

tsp.

salt

1/4

tsp.

nutmeg

1/4

tsp.

rosemary

1/4

tsp.

basil

1/2

tsp.

parsley

1

lime (a small sqee

Saute scallions and ginger in the tablespoon of oil. Add the broth and let it steep while you puree the squash with the cream cheese. Add to the broth. Add the remaining ingredients. Heat slowly until barely simmering. Just before serving, splash each individual serving with a small squeeze of lime juice.

BUTTERNUT SOUP WITH HERBS

1

6 scallions

2 tsp. fresh, peeled, grated ginger 1 T. light oil (corn or safflower) 3 C. vegetable broth 2 C. pureed squash (butternut, acorn, or other sweet-meat squash; fresh, frozen, or canned) 4 oz. cream cheese 1/2 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. rosemary 1/4 tsp. basil 1/2 tsp. parsley 1 lime (a small sqeeze for each serving) Saute scallions and ginger in the tablespoon of oil. Add the broth and let it steep while you puree the squash with the cream cheese. Add to the broth. Add the remaining ingredients. Heat slowly until barely simmering. Just before serving, splash each individual serving with a small squeeze of lime juice.

Page 190 from THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson I personally liked a bit more than just a splash of lime. Mignonne

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BUTTERNUT SQUASH SOUP WITH CHESTNUT DUMPLINGS By: Scott Carsberg 2

pounds

butternut squash, peeled and cut in; to chunks*

1

vanilla

pod or 1 teaspoon vanilla extract

5

ounces

fresh ricotta ( 1/2 cup plus 2 tabl; espoons), drained if nece

2

tablespoons

puréed chestnuts

2

tablespoons

grated parmesan

1

large

egg

7

tablespoons

flour

salt

ricotta salata (or more parmesan) f; or garnish. * (weighed after cutting)

1. Put squash in a heavy saucepan with water to cover, about four cups; bring to a boil over high heat. Split vanilla pod lengthwise and scrape seeds into pot and add pod. Turn heat to low, cover, and simmer until squash is quite tender, 20 to 30 minutes. Cool if time allows. 2. Remove pod, let cool a bit, and transfer squash and liquid in batches to a blender; purée, and add salt to taste. 3. Weigh 5 ounces of the purée, or measure 1/2 cup plus two tablespoons, and combine in a bowl with ricotta, chestnut purée, Parmesan, egg, and a little salt. Gently fold in flour; a spoonful of the mixture should just hold its shape on a plate. (If it does not, add a little more flour.) Put batter in a pastry bag with a No. 5 tip, and pipe dumplings onto parchment or waxed paper, or simply make dumplings with a spoon. Refrigerate for at least an hour. 4. Reheat soup, thinning with water if necessary. Put dumplings in boiling salted water, a few at a time; they're ready about 2 or 3 minutes after they rise to the top. (Taste to make certain.) Serve soup with dumplings, grating a bit of ricotta salata over the top. Yield: 6 servings.

Page 191

BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES

3

tablespoon

1 1

butter onion, coarsely chopped

tablespoon

chopped fresh sage pound butternut; squash,

1

halved, peeled, seeded,

1

chopped (about 5 cups)

5

cup

canned low-salt chicken

1

broth

24

fresh sage leaves

Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and saut‚ed vegetables. Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saut‚ until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves. Makes 8 servings. Bon App‚tit November 2001 Flavors of the World TRY: carmelizing the two onions add 1 apple add a few toasted pomegranite seeds From: "Mignonne"
Page 192

BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS

2

large

butternut squashes, skin and seeds removed, cut into 2-inch pieces 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. Ribbons of Summer Squash with Sage Pesto Julienne of zucchini and yellow summer squash (prepare on a mandolin or with a grater--do not peel) Cooked heirloom beans (anasazi, appaloosa, black, butterscotch, calypso, tepary, chestnut lime or any variety) chopped fresh tomatoes roasted corn kernels canola oil In a large sauté pan, heat just a bit of oil to keep from sticking, or use a non-stick pan. Add 2 cups of mixed squash julienne to hot pan. Add 1 cup corn, 1 cup tomatoes, 1 cup mixed beans and 1 heaping tablespoon of sage pesto (see below). Toss quickly. Do not overcook. Place in large bowl, garnish with fresh sage leaves, serve immediately.

Page 193

BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS

2

large

1

butternut squash, skin and seeds removed, cut into

2

inch pieces

1

sea salt to taste

1

tablespoon

honey

1/2

cup

pumpkin seeds

1/3

cup

chopped chives or parsley

Squash is a staple for many Native American tribes. Young squash are baked or boiled, blossoms are battered and fried, and leaves are wrapped around other foods for cooking. Pumpkin seeds are often formed into balls with dried fruits, nuts and maple syrup in what1s known as pemmican, the "trail mixý of many tribes. Place squash in a heavy saucepan and cover with water. Cook until tender, about 20 minutes; drain and reserve .liquid. 2. Pur‚e squash, in batches, in a food processor or blender until smooth. (Be careful < the squash is hot!) Add some reserved liquid to the processor if the squash becomes too thick to pur‚e. 3. Return pur‚ed squash to saucepan in which it was cooked and slowly reheat. If soup is too thick, stir in some of reserved cooking liquid. Season to taste with a pinch of salt, and sweeten with honey if necessary (sometimes the squash is not as sweet as it should be). 4. Place pumpkin seeds on a baking sheet in a 350oF oven and roast about 10 minutes until fragrant. 5. Ladle soup into warm bowls and garnish with pumpkin seeds and chives. Native American Harvest Feast Recipes by Loretta Barrett Oden Owner of the Corn Dance Caf‚ in Santa Fe, N.M. From: "Hill8628" Yield: 4 servings

Page 194

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.

BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS (MODERN)

2

lg.

butternut squash, skin\seeds remove; cut into 2-inch pieces salt honey

1/4

cup

pumpkin seeds chopped chives

Peeling a winter squash can be tricky business. I use a potato peeler for most of them and it works well. It's just a slow process. I have run into a few types of squash that cook first then removing the outer flesh was a lot easier. Butternut squash shouldn't be a problem though. Min 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. 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.

Page 195

BYERLY'S WILD RICE SOUP A LA GINNY

1

x

no ingredients

2 TB butter 1 TB chopped onions 1 TB sliced green onions 3 TB slivered almonds 1/3 c finely diced carrots 1 TB finely chopped celery 2 c cooked wild rice (about 1/2 :

c raw)

1/2 ts sugar 1 ts MSG (optional) 1/2 ts turmeric 2 bay leaves 4 c low-sodium chicken broth 1 bouquet garni (1 sprig each :

fresh, or

:

parsley/ marjoram/ thyme and

:

basil)

1 ts dried herbs, tied in :

cheesecloth

:

Pepper to taste

1/3 c chopped ham 1 skinless boneless chicken :

breast, chopped

"This soup comes from Byerly's, a store in Minneapolis," Dorothy Megarry says. "A friend tried to duplicate it and developed this recipe. I've seen the original and I think this is better. We serve this on Christmas Eve." The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time. Megarry likes to make it a day before serving so the flavors have time to meld. Megarry likes the recipe as is, but the original recipe called for 1/2 cup half-and-half and 2 tablespoons sherry added in at the end and heated until warmed through. In a stockpot, melt butter. Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3 to 5 minutes. Add carrots, celery, wild rice, sugar, MSG, turmeric, bay leaves, chicken broth, bouquet garni and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove bouquet garni. Add ham and chicken breast and cook for 10 minutes. Source: "Atlanta Journal-Constitution" Posted to eClix Food BB by Susan W. Copied by Tom Shunick - A Westminster Receptarist Recipe By

: Dorothy Megarry, 1982

From: [email protected] Yield: 6 servings

Date: 08-03-03

Page 196

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

Page 197

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 198

CALICO WILD RICE SOUP

2

cups

wild rice

6

cups

water

4

cups

chicken broth

1

cup

frozen corn kernels

0.5

cup

chopped green onions

2

tablespoons

red bell pepper, chopped

2

tablespoons

chopped green bell pepper

1

tablespoon

chopped fresh parsley

1

teaspoon

dried tarragon

2

tablespoons

cornstarch

2

tablespoons

water

1. In a medium sauce pan cook rice in 6 cups water until cooked through and tender. 2. In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender. 3. In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened Yield: serves 6 servin

CAMPBELL SOUP - PORK CHOPS A L'ORANGE

8

pork chops (2 lbs)

1

pepper

2

can

cream of chicken soup

1

cup

fresh orange juice

1/2

cup

sliced celery

1/4

cup

chopped cashews

1

ground cloves

8

fresh orange slices, 1/2'd

Use 1 large frying pan or prepare in 2 frying pans. Prepare by dividing ingredients equally; brown chops. Season with pepper; pour off fat. Stir in remaining ingredients, except oranges; cover. Cook over low heat 40 minutes; stir occasionally. Add orange slices, cover. Cook over low heat minutes more or until tender. Submitted By JANE KNOX On 09-11-94 Yield: 6 servings

Page 199

CAMPBELL SOUP - ROAST PORK PARTY-STYLE

3

lb

loin of pork

5

sl

onion

3

sl

apple, cut in h alf

1/4

teaspoon

sage

1

can

cream of chicken soup

1/4

cup

sherry or substitute

1/2

cup

water

Make 6 slits almost to bone in pork loin. Place a slice of onion and applie in each slit. Rub roast with sage; tie securely. Roast fat side up at 325 degrees for 2 hours; pour off fat. Combine soup and wine, pour over meat. Roast 30 minutes more or until done, baste often with soup (total roasing time 35-40 minutes per pound). Remove meat from pan. On to of range, in roasting pan, add water to soup. Heat stirring to loosen browned bits; serve with roast. Submitted By JANE KNOX On 09-11-94 Yield: 6 servings

CANADIAN INDIAN (SIOUX) FISH CHOWDER

1

cup

chopped onion

4

cup

cubed potatoes

1

tablespoon

salt

1/8

tablespoon

pepper

5

cup

raw fish; 3/4 cubes

1

quart

boiling water

2

cup

milk

1

cup

1

half & half cream parsley or chives

Add potatoes, onions, salat and pepper to water. Cook about 10 min, until veg are soft, but not completely cooked. Add fish and cook 10 min. Add milk and light cream, stir and heat 15 min longer. DO NOT BOIL. Serve with parsley or chives. Posted by [email protected] Posted to MC-Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00 +0000 From: Marina Yield: 1 servings

Page 200

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 201

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

CARIBOU AND CHANTERELLES

1

lb

2

tablespoon

caribou, cut into cubes olive oil

2

fresh green chilies,

1

roasted

1

medium

2 2

cup

1 2

sliced wild mushrooms, chanterelles

cup

2 1

onion, chopped cloves garlic, crushed

tomato chunks bay leaves

cup

game stock

1

garnish: 2 tsp chopped fresh

1

coriander

1

salt to taste

In a stew pot, heat half of the oil in hot pan and saut‚ meat in batches. Cook, stirring until caribou is just tender, about 7 to 8 minutes. Set aside in a bowl. Peel, seed and chop chilies. Heat remaining oil in same pan. Add onion, garlic and mushrooms and saut‚ until onion is soft. Add chilies, tomato chunks and bay leaves. Cook, stirring, about 5 minutes or until tomatoes are pulpy. Stir in stock and coriander. Simmer uncovered for 15 minutes or until sauce thickens slightly. Remove bay leaves. Add caribou, stir until heated through. Season with salt to taste. Serve with wild rice. Makes 4 to 6 servings. From: Godbless777
Page 202

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 203

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 204

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 205

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

Page 206

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 207

CARIBOU SOUP

1

lb

1 8

caribou oil; for browning meat

cup

water or stock

2

bay leaves

4

juniper berries

2

cloves

1/2

cup

1

tablespoon

4

white wine worcestershire sauce small potatoes, quartered

1

carrot; peeled and sliced

1

parsnip: peeled and diced

1/2

cup

turnip; peeled and diced

1/2

cup

cabbage; shredded

2

celery ribs; chopped

2

medium

banana peppers, chopped

1/2

cup

green peas

Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot. In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving. This soup is best re-heated the second day. Yield: 8 servings

Page 208

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 209

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 210

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 211

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 212

CARROT & CHAYOTE SQUASH SOUP

1

chayote

squash, cut into - ½-inch cubes and; brushed lightly with oli

1 16

-oz.

package of frozen carrot coins

1

teaspoon (2 cloves

garlic, minced

1 16

-oz.

can low-sodium chicken broth

1 16

-oz.

can evaporated skim milk

1/8

teaspoon

black pepper

oil*

CHAYOTE SQUASH was once a staple of the Aztecs and Mayas, and got its name from the Aztec language Nahuatl, who called it chayotli. Roast squash in a preheated 400 F. oven for 30 minutes, or until the cubes start to blacken around the edges. Remove from the heat and set aside. In a medium pot on medium-low heat, steam carrots according to package directions. Transfer cooked carrots to a blender, and add garlic and chicken broth. Puree the mixture until smooth, and then return it to the pot and turn the heat on low. Stir in the milk and the pepper, and bring the soup to a simmer. Ladle the soup into bowls. For garnish, add a spoonful of roasted chayote squash to the center of each bowl. *Chayote squash is pale green and firm, with a mild white flesh. If you cannot find it, a summer squash such as pattypan or yellow zucchini would be a good substitution. Yield: serves 4

Page 213

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 214 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 215

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 216

CHAR GRILLED KANGAROO W' WILD ROSELLA FLOWER/NATIVE PEPPE

4 250

kangaroo fillets, 200gm each ml

8 4 1

beef stock, or water rosella flowers native pepper leaves

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

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 217

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 218

CHARRED PORK POSOLE, ROASTED GREEN CHILI,

6

#

pork shoulder: deboned into “steaks; ” for marinating and gril

3

large

2

cloves

garlic, 2 ea limes

1

bunch

cilantro

white hominy (#10 can) onions three 4 oz. cans of medium green ch; ilies

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.

CHEAP AND EASY BEAN AND HOMINY STEW

1

cn

hominy, canned

1

cn

pinto beans

1

cn

garbanzo beans

1

cn

kidney beans

6

oz

tomato sauce

1

pk

chili/taco/mexican seasoning

Mix and heat.

Page 219

CHEESE AND GREEN CHILI SOUP

1

x

no ingredients

Recipe by Elaya K Tsosie Fresh Green Chilies in Olive Oil This is the method used to prepare chilies for the Cheese and Green Chili Soup recipe that follows. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies. Cheese and Green Chili Soup o 2 tbs. butter o 2 onions, diced o 4 cloves fresh garlic, chopped o 15 freshly roasted green chilies (see previous instructions) You may use 1 large can (28 ounces) roasted diced green chilies if roasting your own is not an option o 5 ripe tomatoes, diced o 6 medium white potatoes, peeled and cut into 1" cubes o 16 cups water o 2 pounds Longhorn Colby or Cheddar cheese, shredded o Salt to taste In a large soup pot, melt butter and saut‚ onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day. Makes 6 servings. Yield: 6 servings

Page 220

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

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

Page 221

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.

CHEROKEE KANUCHI STEW WITH ROOT VEGETABLES

1

cup

pecans

1

cup

hazelnuts

2

quarts

water

2

cups

chopped onion

1

lb.

carrots, cut into 1 -inch pieces

8

oz.

sunchokes (see glossary), scrubbed; and sliced into 1/2-inch

1

lb.

sweet potatoes, peeled and cut into; 1-inch cubes

1

cup

canned hominy

2

cups

frozen corn

2

cups

fresh green beans, cut into 1 -inch; pieces salt and pepper to taste

Use hickory nuts if possible, as they provide the most authentic flavor. A mixture of hazelnuts and pecans is a good substitute. Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by rubbing with a terry cloth towel. Place immediately in food processor or blender; grind to a paste. Add pecans; continue grinding. Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will rise to surface; stir down occasionally. Add sunchokes, sweet potatoes, hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add salt and pepper. You can make this up to 2 days ahead. Serve with cornbread. Makes 8 servings.

Page 222

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.

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.

Page 223

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: 4 to 6 servings

CHEROKEE PEPPER POT SOUP (AI)

1

lb

1 2

quart

2

large

2

water onions, quartered ripe tomatoes, seeded and

1 1

venison or beef short ribs or shanks

diced large

1

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

1 1/4

fresh or frozen corn kernels

cup

chopped celery

1

salt and ground pepper to

1

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. Serves 4 to 6. SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92 From: Robert Miles

Date: 09-02-95 Cooking From:

Page 224 Dale Shipp

Date: 07 Dec 96 Home Cooking Ä

Yield: 1 servings

CHEROKEE RABBIT CHOWDER

6

slice

bacon

1

large

rabbit, cleaned and cut in

1

pieces

1

frying chicken, cleaned and

1 2

cut in pieces large

1 2

onions, peeled and cut in wedges

large

green peppers, seeded and

1

cut in 1/2 inch pieces

1

whole red cayenne pepper

1/2

lb

1 1

lb

3

medium

1/2 2

sliced mushrooms (or sliced, pieced, puffball) carrots, peeled and sliced potatoes, peeled and cut in inch chunks

cup

corn kernels

In a large stew-pot cook bacon until done but not crisp. Add rabbit and chicken and cover completely with water. Cook, covered, until meat comes off the bones (about 1 hour and 20 minutes). Remove meat from stock and set aside to cool. Meanwhile, bring stock back to a boil and add onion, green pepper, cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes are done, about 25 - 30 minutes. While vegetables cook, remove meat from bones. Discard bones and shred meat. As soon as potatoes are tender, remove about half of them from the broth and finely mash. Add shredded meat to broth, stir in mashed potatoes to thicken. Season with salt and pepper to taste. Serves: 8 - 10 From: Richard Lee Holbert
Page 225

CHESTNUT SOUP

3

tablespoons

unsalted butter

1/2

cup

finely chopped celery

1/2

cup

finely chopped carrot

1/2

cup

finely chopped onion

3

fresh

flat-leaf parsley sprigs

2

whole

cloves

1

turkish

or 1/2 california bay leaf

6

cups

low-sodium chicken broth

3

cups

chestnuts, cooked, peeled; crumbled (15 oz jar)

1/4

cup

sercial madeira

1/4

cup

heavy cream

1/4

teaspoon

black pepper

Special equipment: cheesecloth; kitchen string Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften). Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni. Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes. Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally. Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered. Yield: makes 6 to 8 se Preparation Time (hh:mm): 30 mi

Page 226

CHESTNUT SOUP

recipe Scald, peel and scrape 50 large chestnuts; put these into a stewpan with 2 OZ. of butter, an onion, 4 lumps of sugar, and a little pepper and salt, and simmer the whole over a slow fire for three-quarters of an hour; then bruise the chestnuts in a mortar; remove the pulp into a stewpan, add a quart of good brown gravy, and having rubbed the purée through a Tammy, pour it into a stewpan; make it hot and serve with fried crusts.

CHESTNUT SOUP NATIVE

2

lbs.

fresh chestnuts, or 4 1/2 cups cann; ed chestnuts

2

T.

butter

3

ribs

celery, strings removed

2

onions, peeled and cut in half

2

leeks, white part only

1

garlic

clove, crushed and peeled

7

cups

chicken or vegetable stock

1/2

cup

heavy cream salt and freshly ground white peppe; r, to taste to shell and peel fresh chestnuts,; make a slit in the convex chestnut with a sharp, sturdy knife; . place in a saucepan wit to cover. bring to a boil. remove f; rom heat and allow chestn liquid. when cool, take chestnuts f; rom pan, one by one, remo inner skins. if using canned chestn; uts, omit this step. thinly slice celery, onions and lee; ks. melt butter in a larg add celery, onions, leeks and garli; c. cook over low heat unt are soft and translucent. add peele; d chestnuts and cook for add chicken or vegetable stock to c; over, season with salt an taste, then cover saucepan and cook; over low heat until vege tender. remove some of the larger p; ieces of chestnut for gar strain solids, reserving liquid in; saucepan. puree solids, t the liquid as soon as the puree is; smooth. return puree to l saucepan, then add the remaining ch; icken stock. reheat soup point, remove from heat and slowly; stir in cream. reheat sou serve, garnishing with larger piece; s of chestnut.

Yield: serves 8 to 10

Page 227

CHESTNUT SOUP WITH GREENS

2

cups

finely diced onion

1

lb.

chestnuts*

15 1/2

-oz.

can unsweetened chestnut puree

6

cups

water

2

tsp.

salt

1

bunch

watercress, washed and stems remove; d

2

cups

dandelion greens or arugula

1

bunch

scallions, sliced (green part only)

Native Americans used acorns for this soup, but because they are not commercially available, we've substituted chestnuts. Canned, unsweetened chestnut puree is easy to use, as are fresh chestnuts. In Asian grocery stores you also can find dry chestnuts. These can be used by soaking overnight and then simmering until tender. * roasted, peeled and ground in food processor Combine onions, chestnut puree and water in 4-quart stockpot. Simmer 15 minutes; add salt. Just before serving, add greens and scallions; cook briefly until wilted. Makes 8 servings. Variations: A wider variety of fresh greens may be added, but they should be very tender leaves that could be used in a salad. You also can add edible flowers.

Page 228

CHESTNUT SOUP WITH PINE NUTS AND CURRANTS

3

pounds

fresh chestnuts or 5 cups cooked, p; eeled chestnuts (fresh, f

1

cup

chopped onion

1

cup

chopped celery

2

teaspoons

fennel seed

11/2

tablespoons

olive oil

7

cups

fat-skimmed chicken broth

1

cup

half-and-half (light cream)

vacuum-packed; see notes)

¼ cup dried currants ¼ cup pine nuts salt and pepper PREP AND COOK TIME: About 2¼ hours (about 1 hour if using cooked, peeled chestnuts) NOTES: If using cooked, peeled chestnuts, omit steps 1 and 2. If making soup through step 5 up to 2 days ahead, cover and chill. 1. Cut an X about ½ inch long through the flat side of each chestnut shell. Place nuts in a 12- by 17-inch pan. 2. Bake in a 4000 oven until shells begin to split open and nuts are slightly soft (break 1 open to test), 25 to 30 minutes. Hold 1 hot nut at a time in a soft potholder and squeeze to loosen shell. Pull off shell and brown skin; use a small, sharp knife to pull bits of skin from crevices. Discard any moldy or hard, dried nuts. 3. Meanwhile, in a 5- to 6-quart pan over medium-high heat, frequently stir onion, celery and fennel seed in 1 tablespoon oil until vegetables are limp, 8 to 10 minutes. 4. Add broth and chestnuts; bring to a boil over high heat. Reduce heat, cover, and simmer until chestnuts mash easily, about 40 minutes. 5. Whirl mixture, a portion at a time, in a blender or food processor until smooth. 6. Return purée to pan and add halfand-half. Stir over medium-high heat until steaming, about 3 minutes (about 8 minutes if chilled). 7. Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir currants and pine nuts in remaining 1/2 tablespoon oil until nuts are golden, 3 to 5 minutes. Pour into a small bowl. 8. Ladle soup into bowls and top equally with currant-pine nut mixture. Season to taste with salt and pepper.

Yield: 3 quarts; 8 ser

Page 230

CHICKEN AND APPLES WITH DIJON CREAM

1

cup

3

minute rice; prepared chicken breast halves; boned and skinned

1

teaspoon

vegetable oil

1

teaspoon

butter

1/2

cup

chopped onion

2

red cooking apples (mcintosh)

1

pkg

(8 oz) sliced mushrooms

3/4

cup

apple juice

1/2

cup

white wine

1 1/2

teaspoon

sugar

1

teaspoon

chicken bouillon crystals

1

tablespoon

dijon mustard

1/4

cup

half and half

Place 2 cups of unsalted water in a 2-quart or larger saucepan over high heat. Bring to a boil (3 min.). Add the rice, cover, reduce heat to summer, and steam for 17 minutes. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered on high, to begin defrosting. While chicken is microwaving, heat the oil and butter on medium in a 12-inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Slice the chicken into 1/4 inch strips throuht the width, adding them to the pan as you slice. When all the chicken is added, raise heat to medium-high and cook for 3 minutes, stirring from time to time, until the chicken just begins to brown. Meanwhile, cut apples in half and remove the core. Slice unpeeled apples into 1/4-inch slices. When all of the apples are sliced, add them to the pan with the mushrooms. Stir and cook for 1 minute. Add apple juice, wine, sugar and chicken bouillon crystals. Stir well to dissolve the bouillon. Brint to a boil and cook for 4 minutes. Stir in the Dijon mustard and half and half. Cook for 2 more minutes. Serve at once over a bed of steamed rice. Serves 4 Source: Palm Beach Post, Food Section [email protected] Recipe by: Palm Beach Post 10/23/97 Posted to MC-Recipe Digest V1 #860 by Bill Spalding on Oct 23, 1997 Yield: 4 servings

Page 231

CHICKEN AND CORN STEW WITH CORN WAFERS

for the corn wafers 1/2

stick (1/4 cup)

unsalted butter, softened

2

teaspoons

sugar

1

large

egg white

1/2

teaspoon

salt

3

tablespoons

yellow cornmeal

1

tablespoon

all-purpose flour

2

tablespoons

freshly grated parmesan

1

tablespoon

vegetable oil

2

whole

boneless chicken breasts (about 2 p; ounds)

1

tablespoon

unsalted butter

3

tablespoons

all-purpose flour

1

small

onion, chopped fine

1

small

green bell pepper, chopped fine

1

rib

of celery, chopped fine

1 1/4

cups

chicken broth

4

fresh

or canned plum tomatoes, chopped

1

teaspoon

chili powder

1

cup

fresh corn kernels including the pu; lp scraped from the cobs

1/2

cup

thinly sliced scallion greens

1/4

cup

loosely packed fresh basil leaves,; chopped fine

about 2 ears of corn)

Make the corn wafers: In a bowl with an electric mixer cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the egg white and the salt and beat the mixture at low speed for 5 seconds, or until it is just combined. (The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan and stir the mixture until it is just combined. Transfer the mixture to a small bowl and chill it, covered, for at least 4 hours or overnight. Arrange rounded teaspoons of the mixture 3 inches apart on buttered baking sheets and with a fork dipped in cold water flatten them carefully to form 2-inch rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool. In a 9-inch cast-iron skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in the skillet add butter and the flour and cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring occasionally, until the vegetables are softened. Add the broth, the tomatoes, the chili powder, and the chicken with any juices that have accumulated in the bowl, simmer the stew, covered, for 15 to 20 minutes, or until the chicken is cooked through, and stir in the corn. Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite-size pieces and stir it into the

Page 232 stew. The stew may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallion greens and the basil, season the stew with salt and pepper, and serve it in bowls topped with the corn wafers. Yield: serves 4 to 6.

Page 233

CHICKEN CURRY CREPES CIRCA 1983

1

-

1

shared by dorothy hair 6/94 CHICKEN CURRY CREPES-----

1

cup

onion -- chopped

1

cup

apple -- tart

1

unpeeled -- chopped

1/3

cup

1/3

cup

1

butter flour bouillon cube -- chicken

1

tablespoon

curry powder

1/2

teaspoon

salt

1/2

teaspoon

ginger -- ground

1/2

teaspoon

pepper -- white

3

cup

milk -- non-fat

2

cup

1

chicken -- cooked coarsely chopped

1/3

cup

peanuts

1/3

cup

raisins

1/4

cup

coconut -- flaked

12

crepes

1

chutney

CONDIMENTS----1

onions -- green

1

coconut

1

raisins

1

peanuts

2

eggs

CREPES----- water 3/4

cup

flour

1/3

cup

dry milk -- non-fat

2

tablespoon

oil

1/4

teaspoon

salt > source <---------

=========================> Chicken <========================== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. * * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired. ==========================> Crepes <=========================== =============== Reply 4 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM

Page 234 Recipe By

:

From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking Yield: 4 servings

CHICKEN IN GREEN SAUCE (POLLO EN MOLE VERDE)

2

-

3 lbs. chicken pieces**

2

cups

chicken or vegetable stock

8

poblano

chilies

1

cup

pumpkin seeds* or pine nuts (pignol; i)

1/2

cup

walnuts

1/2

cup

almonds

1

large

onion, chopped

2-4

cloves

garlic, chopped

2

cups

coarsely chopped tomatillos

1

bunch

cilantro (coriander leaves)

2

T.

salt and freshly ground pepper to t; aste vegetable oil

This green version is just one example of the many 'moles' of Mexican cuisine. A mole (from the Nahuatl word 'molli' for sauce) doesn't necessarily include chocolate as some would have us believe, but some sort of chili pepper is always among the ingredients. * Also called 'pepitas,' pumpkin seeds are available in many supermarkets and Hispanic specialty shops. **Turkey, Quail, Pheasant, etc. could be used. Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes. Yield: serves 4 to 6.

Page 235

CHICKEN POZOLE CHILI

for the chile sauce -combine and sa; ute: 3

cups

tomatoes, chopped

2

cups

yellow onion, chopped

8

cascabel

chiles, crushed, stems and seeds re; moved

6

cloves

garlic,smashed

1/4

cup

olive oil

2

T.

chopped fresh oregano

1/2

t.

kosher salt

26

-inch

corn tortillas, chopped

2

cups

low-sodium chicken broth

add and simmer; puree:

for the chili saute in 2 t. olive oil: 2

cups

yellow onion, sliced

1

T.

garlic, minced

1

T.

chili powder

2

t.

ground cumin

1

t.

ground coriander

1

t.

kosher salt

1/4

t.

cayenne

stir in:

add and simmer: 3

cups

low-sodium chicken broth

2

cups

cooked chicken breast, shredded

2

cups

romaine lettuce, chiffonade

1

can (15.5 oz.)

yellow hominy, drained, rinsed chil; e sauce for the avocado salad combine:

1

ripe

avocado, peeled, pitted, diced

1/4

cup

scallions, minced

2

T.

chopped fresh cilantro

1/2

t.

kosher salt juice of 1/2 a lime

Chili refers to the stew while chile is a pepper. Most chilies have chiles as an ingredient. And here's another word to add to your vocabulary: pozole. Pozole [poh-SOH-leh] is a traditional Mexican stew (and also the Spanish word for hominy). Pozole includes hominy-dried corn that''s been soaked in slaked lime until its skin comes off, causing the kernels to swell. Hominy is excellent in stews, and is sold in cans at your grocer. Pozole is typically made with a flavorful chile sauce. Commercial brands tend to be full of preservatives and salt, so make your own using dried chiles. But don't get freaked out - the chiles are easy to find and the sauce is quick to prepare. Make it ahead and chill it until you're ready to make the pozole. It's also great on enchiladas. This chili, like most, is better the second day. If you're planning to make it ahead, put off adding the lettuce until right before serving. Garnish Chili with: Avocado Salad Crumbled feta cheese Combine tomatoes, onion, chiles, garlic, oil, and seasonings for the

Page 236 sauce. Saute over medium-high heat for 10 minutes. Add tortillas and broth; simmer 20 minutes. Puree in blender. Saute onion for the chili in olive oil in large pot over medium heat until softened, about 5 minutes. Stir in garlic and seasonings. Cook for 2 minutes. Add broth, shredded chicken, lettuce, hominy, and chile sauce. Simmer 10 minutes. Combine all of the ingredients for the salad. Garnish servings of chili with Avocado Salad and feta cheese. Yield: about 8 cups

Page 237

CHICKEN WITH PUMKIN SEED SAUCE

4

lb

4

cup

1 3/4

hot chicken stock, or more if needed

cup

8 1/8

roasting chicken

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 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.

Page 238 From: "Kal" Yield: 4 servings

CHILEAN CRANBERRY BEAN STEW

1 1/2

cup

dried cranberry beans

2

large

onions, chopped

4

cloves garlic, minced

2

tablespoon

oil

1

teaspoon

dried basil, crushed

1

teaspoon

salt

1/2

teaspoon

crushed red pepper

1

lb

winter squash, peeled,

1

seeded, chopped

4

ears fresh corn* or

2

cup

frozen whole kernel corn

Rinse beans in a colander. Bring beans and 4-1/2 cups water to boiling in a Dutch oven; reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and discard the liquid. Add 4-1/2 cups fresh water; bring to boiling. Reduce heat and simmer about 2 hours or until beans are tender. Meanwhile, cook onion and garlic in hot oil until tender. Add basil, salt, and red pepper. Stir onion mixture into beans. Add squash and corn; cover and cook 15 minutes more or until squash is tender. Makes 6 to 8 servings. *Note: If using fresh corn, remove husks. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob. :Source: Better Homes and Gardens From: "Mignonne"
Page 239

CHILLED RED PEPPER & NOPALES SOUP

42

oz.

roasted red peppers

3

lg.

garlic cloves, peeled and split

4

c.

stock

2 1/2

c.

bbuttermilk

1/4

c.

sugar

1

T.

salt, or to taste

4

c.

corn

3/4

c.

minced pickled nopales

1

T.

finely chopped fresh oregano

3

dashes

tabasco sauce, or to taste

8

oz.

low or nonfat yogurt

2

tsp.

minced fresh oregano for garnish herbed tortilla crisps

3

lg.

flour tortillas, cut into 12 sectio; ns each

2

T.

oil

1/2

tsp.

dried oregano

1

T.

grated parmesan cheese

In the bowl of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. Turn on your broiler, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges.

Page 240

CHILLED SEAGRAPE SOUP

1

x

no ingredients

3 c Seagrapes,(cocolobo uvifera) - pitted. Use seagrapes -when they have just turned -purple 4 c Beef broth Salt and pepper; to taste 2 tb Light rum In a large saucepan combine pitted seagrapes, with the beef broth and salt and pepper to taste. Bring to a boil, reduce heat, cover saucepan and simmer over low heat for about 1 hr or longer, until fruit is tender. Cool the mixture and liquefy in the blender, add light rum. Refrigerate and serve in chilled cups with a sprig of washed raw seagrapes. Source: Seminole Indian Recipes, Joyce LaFray Young Yield: 6 servings

CHILLED STRAWBERRY SOUP

Ingreadients: 1 quart fresh strawberries 1 C. orange juice 1/8 tsp. ground cinnamon 1-1/2 tsp. quick-cooking tapioca 1 C. buttermilk 1/2 C. sugar 2 tsp. lemon juice 1 tsp. grated lemon peel Whipped cream or yogurt and fresh mint, optional Instructions: In a blender, combine strawberried, orange juice and cinnamon; cover and process until smooth. Transfer to a medium saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in the buttermilk, sugar, lemon juice and peel. Refrigerate. Garnish with whipped cream or yogurt and mint if desired. Yield: 4-6 servings

Page 241

CHIPOTLE AND CORN RISOTTO

1

tablespoon olive oil

1/2

a

1

small onion, minced 1 tablespoon minced garlic

1/2

-

1 chipotle pepper,

1

can

1 1/2

cup

arborio rice

6

cups

of

1/4

cup

minced corn, drained or similar amount fre; sh or frozen

simmering vegetable stock parmesan cheese butter to taste salt and pepper to ta ste In a pot over medium heat saute the onions, the garlic and the pepper in the olive oil until soft. Add the drained corn. Add the rice and toss to coat evenly... saute briefly. Add 1 cup of the simmering stock, bring to a boil and simmer until most of the stock has cooked out. Unlike other rice recipes you want to stir the risotto...and don't be tempted to throw in all the broth at once...Continue adding the broth, 1 cup at a time, and stirring the rice until it is al dente (about 20 minutes). Remove from the heat and toss with the parmesan cheese, the butter and the salt and pepper. **Risotto should have a creamy quality to it due to how the starches are released... it is not a fluffy rice...it is ok if it is somewhat sticky.

Page 242

CHIPOTLE SWEET POTATO SOUP

1

x

no ingredients

SALSA 4 slices bacon 1 small red onion, cut into 1/4 inch dice 1 red bell pepper, cored, seeded, and cut into 1/4 inch dice Salt and freshly ground black pepper Juice of 1 lime 5 garlic cloves, smashed 1/2 teaspoon finely chopped fresh ginger 2 small white or yellow onions, roughly chopped 2 tablespoons dark brown sugar Salt and freshly ground black pepper 1 teaspoon pureed chipotles in adobo 3/4 cup dry white wine 3 large sweet potatoes, peeled and cut into 1/2 inch dice 6 cups Chicken Stock or low sodium canned broth 6 tablespoons butter, chilled and roughly chopped Juice of 1/2 lime 1. To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes. Crumble the bacon and reserve. Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve. 2. Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes. Season to taste with the salt and pepper. Add the reserved bacon and the lime juice. Correct the seasonings, transfer to a small bowl, and set aside at room temperature. 3. To make the soup, return the reserved bacon fat to the same pan and place over medium heat. Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes. Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes. Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes. 4. Using a hand blender or food processor, puree the soup mixture. Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly. Stir in the lime juice and correct the seasonings. Immediately ladle into bowls, spoon a portion of the salsa onto each and serve. Ming’s Tip: You can make a vegetarian version by omitting the bacon and using vegetable stock in place of the chicken stock. Substitute canola oil for the rendered bacon fat. I created this spicy, robust soup with one of my sous-chefs, Tom

Page 243 Berry. We were aiming for a Southwestern-style dish that was just sweet enough and had some zing, and this bacon-flavored sweet potato mélange was the very tasty result. Served with a red pepper-based salsa that reinforces the soup’s bacon flavor, this dish will satisfy but not overburden cold-weather appetites. Yield: serves 6

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 244

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 black pepper & tabasco sauce to tas; te

1/2

c.

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 with almond slivers and serve. Yield: 6 servings.

Page 245

CHOCTAW HOMINY SOUP

4

strips bacon, diced

1/2

cup

1

cup

chopped onion boiled hominy, drained

1

(canned or frozen can be

1

used)

2

cup

buttermilk

1

salt and ground peper, to

1 1

taste tablespoon

chopped fresh dill

1

(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. Posted by John Benjamin to the Primenet Cooking echo 10-92 From: Robert Miles

Date: 28 Feb 99

Yield: 4 servings

CHOCTAW HOMINY SOUP

4

lbs

salt pork, diced

1

medium

yellow onion; sliced thin

58

oz

hominy corn; drained

1

qt

butter milk

1/2

Tsp

Salt

1/4

Tsp

pepper

Fry salt pork througherly 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.

Page 246

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 247

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 248

CHRIS NYERGE'S ACORN RECIPES

1

soup or mush

Southern California Indians commonly used the leached and ground acorns as a base for soup or mush. To use as a soup base, mix approximately two cups of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild greens, and seasonings to suit your taste. To use as a breakfast mush, add milk and/or water to the acorn meal to your desired thickness. Serve with whatever you'd add to oatmeal: such things as raisins, sliced fruit,honey, butter, and cream. MEAL CAKES Acorns are ground, sieved, and pressed (all while still "wet"). You must dry it well, and it will last one year. Reconstitute when ready to use. Use as needed. Pie crusts can be 1/3 meal cake. Can toast, and use as regular meal for nuttier flavor. SLIVER These are leached, and then ground with a special blade (a la salad shooter) which results in thin slivers. Use in pie, on toast, and as you'd use toasted coconut on top of foods. Gives a nutty flavor. Use where you don't want or need body. Can use with cheese balls. Ideally, toast before using. FLAKE These are sliced thin (when wet) with a slicing blade. Somewhat resembles small potato chips when dry. Used for casseroles, "meat loaf," and any type of heavier baked product. Can be toasted, used as chips, etc. SHRED Made with a larger blade, results in thin shreds. Can season with chili powder, soy sauce, etc. Used as fried things. Add oil to skillet, add onions, meat, vegetables, etc. Like pilaf. Can use in cheese balls. From: "Linda Roberts"
Page 249

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 250

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 251

Page 252

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 253 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 254

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 255 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 256

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>. 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

Page 257

CLOVER SOUP HTTP://WWW.ANIWAYA.ORG

2

cup

1

clover flowers and leaves onion, chopped

3

tablespoon

2

pint

3

butter water potatoes, peeled and

1

quartered

1

salt and pepper to taste

1

parsley

1

cheddar cheese, grated

Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, saut‚ flowers, leaves, and chopped onion in butter. After all have softened, add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree the potato/clover/onion mixture, then add the reserved cooking liquid, stirring constantly. Bring to a boil, then reduce heat and simmer for 3 minutes. Garnish with parsley and sprinkle with grated cheese. From: Melody Sheline
COLD CUCUMBER SOUP WITH ANCHUSA FLOWERS

1 1/2

cup

peeled and diced cucumbers

2

tablespoon

olive oil

1

tablespoon

1

dried dill seed garlic clove, minced or

1

pressed

1

teaspoon

salt

1/4

teaspoon

white pepper

1/2

cup

yogurt

1

cup

sour cream

1/4

cup

toasted chopped walnuts

1

cleaned and dried anchusa

1

for decoration

In large bowl, combine cucumber, olive oil, dill seed, garlic, salt and white pepper. Let stand for 3 hours. Puree half the mixture in a blender and add to remainder. Stir in yogurt, sour cream and toasted walnuts. Chill for 8 hours before serving. Decorate with flowers. From: [email protected] From: Andre And Melana
Page 258

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

COMFREY SOUP (SPRING TO AUTUMN)

2

large

1

handfuls young comfrey leaves

1

medium

onion

25

gm

butter

1/2

tablespoon

flour

1/4

litre chicken or vegetable

1

stock

Young comfrey leaves make a good soup, which is very wholesome and has a strong green vegetable taste. Soak the leaves for 10-15 minutes then wash them very thoroughly, pick away all stalks and the mid-rib fromthe larger leaves. Peel and thinly slice the onion, heat the butter in a saucepan and fry the onion until soft and yellow. Stir in the flour, then gradually add the stock and stir while the mixture thickens smoothly. Add the comfrey leaves, season with salt and pepper, cover the pan and simmer for 30 minutes. Rub the soup through a medium sieve, or food mll, return to the pan to re-heat, and check the seasoning. From: [email protected]

Page 259 From: [email protected] (Theresa)Date: Fri, 28 May 1999 15:02:03 ~0400 ( Yield: 4 servings

COMMON EVENING PRIMROSE ROOT CHILI

2

tablespoon

olive oil

2

onions, diced

8

garlic cloves, minced

2

teaspoon

1 2

cup

1 2

sliced evening primrose roots

cup

1

sliced wild or commercial carrots

3

italian frying peppers

1 1/2

cup

2

cup

1 2

vegetable broth powder (optional)

cooked chili beans crushed tomatoes, including their juice

cup

1

pureed tomatoes (2 large tomatoes in the blender will

1

do)

1/2

cup

red wine

2

tablespoon

whole-grain flour

1/4

cup

6

chili powder wild or commercial bay

1

leaves

1 1/2

tablespoon

1/2

tablespoon

1

paprika each marjoram, cayenne pepper, and black pepper

1

teaspoon

sea salt, or to taste

1/2

teaspoon

cumin

Common evening primrose's turnip-tasting roots tend to overpower other ingredients, but with this hot chili recipes, the herb has met its match. from Steve Brill's book IDENTIFYING AND HARVESTING EDIBLE AND MEDICINAL PLANTS IN WILD (AND NOT SO WILD) PLACES: Heat the oil in a large pot. Add the onions, garlic, and broth powder. Saut‚ for 3 minutes over medium heat, stirring often. Add the carrots, evening primrose, and frying peppers. Saut‚ for another 10 minutes, adding more oil if necessary. Add the remaining ingredients, and bring to a boil over medium heat, stirring often. Reduce the heat and simmer for 30 to 40 minutes. Cook covered for a thinner chili, or without a lid for a thicker chili. Serve immediately, or refrigerate overnight so the flavors can blend more, reheat, and serve. Serves 8 Jackie from NY [email protected] From: "Hill8628"

Page 260

Yield: 4 servings

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 261

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 262

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 263

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 264

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 265

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 266 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

Page 267

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 268

COOL WEATHER SOUP

1

pound

3

venison, cubed 1 large can v-8 juic; e carrots, diced 2 tablespoons worces; tershire

4

potatoes, diced sauce

2

onions, diced 2 teaspoons tabasco s; auce

2

bell

peppers, diced salt and pepper to t; aste

1

large

can tomatoes

3

celery

stalks, diced

In a skillet, brown venison cubes in a bit of oil, then transfer to a large pot. Cover the meat with cold water, then add the remaining ingredients and simmer slowly for 1 hour. Yield: serves 4.

CORN AND MOOSE MEAT CASSEROLE

2

cup

1 2

tablespoon

1 1/4

wild onions, choppped can cream of celery soup

lb

1

moose meat, smoked and fine chopped

1 2

fresh corn kernels or a 14oz can of mexicorn

can tomato soup 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 269

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 PUMPKIN STEW By: Dale & Gail Shipp, Columbia Md. 4

c

silver queen corn

4

c

peeled, diced pumpkin

2

garlic

cloves, mashed

1 1/2

ts

salt

1/2

ts

white pepper or to taste

2

c

water

1/2

c

ground pine nuts

Since the Papago share a common climate and terrain and the same vegetables: corn, chilies and pumpkin, you might want to check the archives for Apache, Navajo and Pueblo recipes too.

Place the corn in a blender or food processor and puree. Transfer the corn into a HEAVY bottomed pot and add the rest of the ingredients except for the ground nuts. Bring to a boil and then simmer for 25 minutes OR until the pumpkin is tender. Add more water ONLY if necessary. Add the pine nuts and stir. Bring back to a boil. The mixture should be very thick. Taste and adjust the seasonings. Yield: 8 servings

Page 270

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.

CORN CHOWDER 1

1

stick

oleo

2

cups

onion, chopped

4

cups

cream style corn

1

cup

green pepper

2

cups

milk

2

cups

cream or half in half

Saute onion and butter together. Add corn and milk. Add salt to taste. Add green pepper and put in a double boiler to cook. If it is too thin, it can be thickened with a flour / water mixture.

Page 271

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

CORN SOUP By: Sovereign Nation of the Chitimacha Tribe of Louisiana 12

-

1

can

1

block

16 ears of corn salt meat

2

diced tomatoes margarine onions

who learned this from Vickie Mora, Chitimacha Melt Margarine in pot and then sauté the onions for about 10 minutes. Add the scraped corn in the pot and cook on a low fire for about 15 minutes. Next add water to the corn and let it come to a boil, then add the diced tomatoes to the soup. Also, after you have boiled the salt meat, you may also add it to the soup. Add salt and pepper to your desire. You can leave out the diced tomatoes, if you so desire.

Note: It’s Good! Yield: servings: two s

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

Page 273

CORN SOUP

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

CORN SOUP - O'NIYUSTAGI' IROQUOIS

liquor (liquid) from making boiled; cornbread The liquor in which the corn bread was boiled was carefully drained off and kept in jars or pots as a drink. It is said that the Indians were not fond of drinking water and preferred various beverages prepared from herbs or corn. One writer, James Adair, in 'History of the American Indians' (London 1775), p. 416 in discussing this subject says: 'Though in most of the Indian nations the water is good, because of their high situation, yet the traders very seldom drink any of it at home; for the women beat in mortars their flinty corn till all the husks are taken off, which having well sifted and fanned, they boil in large earthen pots; then straining off the thinnest part into a pot they mix it with cold water till it is sufficiently liquid

Page 274 for drinking; and when cold it is both pleasant and very nourishing; and is much liked even by genteel strangers.'

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 275

CORN SOUP 2

1

lg

onion

3/4

cup

celery sliced

3/4

cup

carrots sliced

1

lg

can green chilis

2

red

bell peppers

2

cans

dark red kidney beans

3

cups

frozen corn

4-6

cups

vegetable or chicken broth

3-4

tsp

each cumin & coriander white or black pepper to taste

You saute the onions (I often throw in an extra half or small onion or a bunch of green onions sliced, all the way up to and including the tops) until softened with the carrots & celery. You can use more of those, too, if you like. Add the green chilis and kidney beans until a gentle simmer & they are warmed, then add your broth. Once the broth (you can even use water & a bullion cube) is simmering hot, add the frozen corn. Depending on your taste, you can simmer until the vegetables are softened enough for your taste, or leave it on the stove for hours. Serve with tortilla chips crumbled on the top. The original recipe was vegan but it works fine with chicken broth...I used to have a hard time finding the vegetable broth in the stores when I lived in Italy, so I just used chicken broth or bullion. It is a very pretty dish & heats over well for the next day(s). Also very forgiving if you don't measure right. And also you can alter proportions for your own taste.

CORN SOUP ABENAKI, ODANAK By: Bernadette 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!!

Page 276 Note: Good served with baked scone, or bannock Yield: servings: two s

CORN SOUP LIQUOR ... O'NIYUSTAGI'

1

no ingredients found

The liquor in which the corn bread was boiled was carefully drained off and kept in jars or pots as a drink. It is said that the Indians were not fond of drinking water and preferred various beverages prepared from herbs or corn. One writer, James Adair, in "History of the American Indians" (London 1775), p. 416 in discussing this subject says: "Though in most of the Indian nations the water is good, because of their high situation, yet the traders very seldom drink any of it at home; for the women beat in mortars their flinty corn till all the husks are taken off, which having well sifted and fanned, they boil in large earthen pots; then straining off the thinnest part into a pot they mix it with cold water till it is sufficiently liquid for drinking; and when cold it is both pleasant and very nourishing; and is much liked even by genteel strangers." Source:*"Iroquois Uses of Maize and Other Food Plants, New York State Museum Bulletin #144," by Arthur C. Parker, p. 71 Shared by: Norman R. Brown 2/93 Submitted By BILL CHRISTMAS Yield: 1 servings

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

1/4

-1/3

grain lb.smoked bacon, chopped anyway you; prefer, or leave whole to discard after dish is done 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

Page 277 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

CORNMEAL DUMPLINGS

1

teaspoon

salt

3

cups

cornmeal

1

nice

soup bone

Use a very a large pan to boil the soup bone.€ Keep it full of water as you boil it. Cook a good two hours on a low fire. Scald the cornmeal a little at a time with boiling broth until moist enough and cool enough to mold with hands. Mold into balls about the size of a lemon. With a spoon place in the hot broth and cook about ten minutes. Watch closely, cornmeal will stick and burn.

Page 278

CORN-PUMPKIN-PINON STEW By: Southwest Indian cookbook 2

cups

frozen corn kernels

1

medium-sized

pumpkin, peeled and diced (probably; the equivalent of a groc

1

cup

water salt to taste

1/4

cup

roasted pinon nuts, finely chopped

A pinon nut recipe for good measure. Around here you can only get stone-pine nuts, but I think they'd make a decent substitute. You can roast pine nuts in the oven, or toast them instead in a heavy frying pan on the stovetop at medium heat, stirring frequently once the pan warms up and they begin to brown Puree corn in a blender. Place corn and pumpkin in a skillet with remaining ingredients and simmer for about 25 minutes until tender. Yield: serves 4.

Page 279

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 280

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

Page 281

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 282 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 283

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 284

CREAM OF BUTTERNUT SQUASH AND CASHEW NUT SOUP

1

medium

butternut squash, pricked and baked; whole until soft.

1

can

of unsalted cashews

1

quart

of cream

1

quart

of water

2

chicken

bullion cubes

1

tablespoon

of honey salt and pepper to taste

Bring the water to a boil, and add the Chicken bullion cubes. Peel and deseed the flesh of the squash. Mash thoroughly and add to the boiling water. Pour Cream into a Blender, add cashews and blend until cashews are liquefied. Add cream-nut mixture to boiling squash, with the honey, and salt and pepper to taste. Turn off stove and let sit until served warm.

CREAM OF FIDDLEHEAD SOUP By: The First Ever Fiddlehead Harvesters Guide 2

pcs

french shallots -- finely chopped

1

tablespoon

butter

1/4

cup

carrot -- finely diced

1/4

cup

leeks -- thinly sliced

1 1/2

cups

fiddleheads -- * see note

2

quarts

chicken stock -- or veal stock

1

cup

heavy cream -- 35%

2

each

egg yolks

salt and pepper

Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish. NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for garnish). Yield: serving size :

Page 285

CREAM OF FIDDLEHEAD SOUP By: 'Mignonne' 2

ramps, finely chopped or substitute; two parts onion to one p

1

tablespoon

butter

1

wild

potato, diced

1 1/2

cups

fiddleheads, reserving 1/4 c. for g; arnish

2

quarts

buffalo, moose, duck or vegetable s; tock

1

cup

heavy cream

2

egg

yolks, duck, quail, pheasant or wha; tever kind you have on ha

salt and pepper

Okay, here's a recipe idea that I just had, but haven't had the chance to try yet because it's not spring yet so if you get brave enough to try this please let me know how it turns out. Min Saute' ramps in butter in a frying pan over medium heat for about 10 min or until soft. Toss in wild potato and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish. NOTE: Can use fresh or frozen fiddleheads and ramps Yield: 6 servings

Page 286

CREAM OF GREEN BEANS SOUP

2

quart

chicken stock

1/4

cup

butter

1/2

cup

flour

1

onion chopped fine

1

stalk of celery chopped

2

leeks chopped fine

2

sprigs parsley chopped

1 1/2

cup

1 1

cooked green beans (can use frozen, not canned)

cup

2

cream mixed thoroughly with egg yolks

Melt butter in large soup pot, add flour and stir until golden. Add chicken broth and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming several times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and reheat. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixture, then pour the mixture into the hot soup, stirring. Cook, stirring, below boiling point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt. (The tastier the chicken broth you start with the less salt you need at the end). Serve with a few beans floating on each bowl. Paula Giese Yield: 1 servings

CREAM OF GREEN BEANS SOUP

1

x

no ingredients

2 quarts chicken stock 1/4 cup butter 1/2 cup flour 1 onion chopped fine 1 stalk of celery chopped 2 leeks chopped fine 2 sprigs parsley chopped 1 1/2 cups cooked green beans (can use frozen, not canned) 1 cup cream mixed thoroughly with -2 egg yolks Melt butter in large soup pot, add flour and stir until golden. Add chicken broth and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming several times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and reheat. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixture, then pour the mixture into the hot soup,

Page 287 stirring. Cook, stirring, below boiling point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt. (The tastier the chicken broth you start with the less salt you need at the end). Serve with a few beans floating on each bowl.

CREAM OF GREEN CHILI SOUP By: Barbara Karoff 6

c.

3

chicken stock onions

4

cloves

garlic

10

to

15 anaheim chilies, seeded

1

t.

ground cumin

3

c.

half-and-half, approximately cilantro

This traditional Southwestern soup calls for mild Anaheim chilies and so is not as hot as the numbers might indicate. Add a jalapeno chili or two if more heat is desired. In batches, puree onions, garlic, and chilies with stock in a blender or food processor. Pour puree into a pan, add cumin and heat just to a boil. Simmer 5 minutes. Let cool. Stir in half-and-half to pouring consistency and correct seasoning. Serve hot or cold garnished with cilantro.

Page 288

CREAM OF TORTILLA SOUP

2 14 1/2 -ounce

cans chicken broth

1/2

stick

butter

1

medium

onion, pureed in processor or blend; er

1/2

cup

diced celery (i leave this out)

2

garlic

cloves, puree with onion

1

medium

tomato, chopped in processor

2

tablespoons

minced fresh chives

1

cup

'pulverized' almost to powder unsal; ted tortilla chips

1

tablespoon

all purpose flour

1/4

cup

whipping cream

1

cup

grated monterey jack cheese (about; 4 ounces)

1

cup

grated cheddar cheese (about 4 ounc; es)

2

teaspoons

chili powder

2 1/2

teaspoons

ground cumin crushed unsalted tortilla chips

Melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and saute until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute 2 minutes .Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin.

Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

Page 289

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.

Page 290

CREAM SOUP WITH SQUIRREL MEAT

1

lb

4

butter wild leeks, cleaned and

1

minced

4

wild onions, minced

1

cup

sheep sorrel, cleaned

1

and minced

8

raw arrowhead tubers,

1

peeled and sliced

12

cup

squirrel stock

2

cup

squirrel meat, minced

4

cup

cream

4

tablespoon

chives, chopped

This is another one of Tom's special soup dishes. Melt the butter in a three-quart saucepan, add the wild leeks and onions and cook for 4 minutes. Add the sheep sorrel, arrowhead tubers, squirrel stock and minced squirrel meat. Season to taste. Bring to a boil, lower heat and cook for 30 minutes. Rub the mixture through a fine sieve into a large bowl. Place the bowl on ice or in the snow to cool. When really cold, beat in the cram and taste for seasoning. Srpinkle the chopped chives on top of the dish and serve, well mixed and cold. ~ 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

CREAMED DOVE CASSEROLE

8

dove breasts

1

teaspoon

butter

1

can

16 oz. cream of chicken soup

1

tablespoon

1

butter or margarine salt and pepper to taste

1/4

cup

milk

1/4

cup

mushrooms, thinly sliced

Brush dove breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned doves. Sprinkle with sliced mushrooms, cover and bake at 300F for 45-60 minutes. Yield: 4 servings

Page 291

CREAMED GROUSE ON TOAST

2

quart

1

; water bay leaf

4

single

grouse/squab, 3/4 to 1 lb ea

1/2

cup

onion; chopped

1/2

cup

mushrooms, fresh; sliced

2

tablespoon

butter/margarine

2

tablespoon

flour

1

cup

broth, chicken

2

tablespoon

juice, lemon

1/2

teaspoon

; salt

1/8

teaspoon

; pepper

1/4

cup

cream, whipping

2

tablespoon

parsley, fresh; minced

1

toast; or hot cooked rice

1

parsley, fresh; chopped optional

In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired. From: Margaret Young Date: 08 Dec 96 National Cooking Echo Ä Yield: 2 servings

CREAMED QUAIL CASSEROLE

8

quail breasts

1

teaspoon

butter

1

can

16 oz. cream of chicken soup

1

tablespoon

1

butter or margarine salt and pepper to taste

1/4

cup

milk

1/4

cup

mushrooms, thinly sliced

Brush quail breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned doves. Sprinkle with sliced mushrooms, cover and bake at 300F for 45-60 minutes. Yield: 4 servings

Page 292

CREAMED WILD LEEK SOUP

2

cup

1

wild leek bulbs, halved lengthwise

1

cup

wild leek leaves, chopped

1/4

cup

butter

3

tablespoon

flour

6

cup

2 1

chicken or vegetable broth egg yolks

cup

heavy cream

1

salt and pepper

1

minced wild leek leaves

Saute wild leek bulbs and chopped leaves in butter over low heat. When tender, stir in flour, mixing well. Slowly whisk in 6 cups of broth then simmer 30 minutes, stirring occasionally. Whisk together egg yolks and 2/3 cup cream until blended; slowly whisk mixture into soup, a little at a time, then raise heat and bring to a near boil. Stir until thickened. Salt and pepper to taste. Whip remaining 1/3 cup cream; top each serving with a generous spoonful then garnish with minced wild leek leaves. Serves 6. From: Yield: 4 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 293

CREAMY NETTLE AND POTATO SOUP

6

tablespoons

unsalted butter

4

medium

shallots, coarsely chopped

4

celery

ribs, coarsely chopped

1

large

leek, white and tender green parts; only, halved lengthwise a sliced

1 1/4

pounds

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

cups

water bouquet garni, made with 1 thyme sp; rig, 1 tarragon sprig and with kitchen string

1/2

cup

heavy cream

10

ounces

nettles or spinach or

1

bunch (5 ounces)

flat-leaf parsley

4

ounces

sorrel, stems and tough ribs remove; d salt and freshly ground white peppe; r

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. 1. 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. 2. 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. 3. 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.

Page 294

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 apple, such as the 1999 Gallo of Sonoma or the 2000 Rosemount from South Eastern Australia. Yield: 6 servings

Page 295

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 296 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 SQUASH/MAPLE SOUP

1

butternut squash

1

onion, medium

3

tablespoon

1

butter, margarine or veg. oil

4

cup

milk

2

tablespoon

vt maple syrup

1/8

teaspoon

nutmeg

1/2

cup

1

heavy cream salt and white pepper

Cut squash in half and clean out seeds. Turn upside down in baking dish. Add water to cover bottom of baking dish. Bake in 350° oven until tender (about 1 hour). Sauté the onion in butter until soft. When squash has cooled, scoop it out and puree in blender with milk and onions until desired consistency. Place in pot; add maple syrup, heavy cream, nutmeg, salt and pepper to taste. Heat to serving temperature and serve immediately. From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 297

CREAMY WILD RICE AND TURKEY SOUP

1

tablespoon

olive oil

2

cloves

garlic, finely chopped

1

cup

carrots, finely chopped

1/2

cup

celery, finely chopped

1

cup

onion, finely chopped

2

cans (14-1/2 ounce chicken broth

2

cups

cooked wild rice

1/2

teaspoon

ground black pepper

1-1/2

cups

cooked turkey breast, chopped

1

cup

whipping cream

2

tablespoons

fresh parsley, chopped

In a saucepan at moderate heat, pour in olive oil and heat. Add the garlic, carrots, celery, and onion. Sauté until onion is clear and vegetables soft. Pour in chicken broth and add the wild rice, black pepper, and turkey. Heat the soup for 10 minutes. Add the whipping cream. Ladle into soup bowls and garnish with parsley. Yield: 4 to 6 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 298

CREEK PEANUT SOUP

2

c.

dry-roasted peanuts, finely chopped; or 1 c. chuncky-style pe

2

c.

chicken broth

2

c.

milk or cream

2

tsp.

chopped scallion greens

1

to

(preferably from the health food st; ore)

salt and pepper to taste 2 tsp. hot pepper sauce

In a heavy saucepan, combine peanuts, broth and milk. Cook over medium heat for 5 minutes, stirring. Simmer 10 minutes longer, stirring occasionally. Sprinkle with scallions and season to taste with salt, pepper and hot pepper sauce. Yield: serves 4.

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

lawrey's natural choice

1

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 299

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

CROCKPOT WILD RICE SOUP By: Betty Crocker 1

medium

onion, chopped

2

stalks

celery, diced

2

carrots, diced

1

cup

diced smoked turkey

1/2

cup

uncooked uncle ben's wild rice and; long-grain rice

1

seasoning

packet from the wild rice mix

1

tsp

dried tarragon leaves

1/4

tsp

pepper

3

(14-1/2-ounce)

cans chicken broth

1

(12-ounce)

can evaporated fat-free milk

1/3

cup

all-purpose flour

1

cup

frozen green peas, thawed

2

tbsp

dry sherry, optional

Place onion, celery, carrots, turkey, 1/2 cup wild rice and long grain rice mix, rice mix seasoning packet, tarragon and pepper in slow cooker. Pour broth over all. Cover and cook on Low for 6-8 hours or until wild rice and vegetables are tender. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Stir in peas and sherry during last 15 minutes of cooking. Yield: 6 servings

Page 300

CROCKÚPOT QUAIL

8

quail [cut up]

1

cup

flour

1/2

cup

peanut oil

2

can

cream of chicken soup

2

can

cream of celery soup

2

can

chicken broth

1/2

cup

2 2 1/3 1)

white wine [dry] white onions [thinly sliced] bay leaves

cup

parmesan cheese

Rinse the birds and pat dry inside and out, season with salt

and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles... 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: 8 servings

CROW [OR GALAH] SOUP

1

butter

10

crows [or galahs] plucked and gutt; ed

2

cup

4

lentils onions

4

carrots

2

celery stalks

2

large

1

potatoes turnip

1

salt

1

pepper

Peel and dice the vegetables. Saute the crows in some butter until lightly browned. Add the onions, carrots and celery and continue the fry for about 5 minutes more. Add water or chicken stock and bring to the boil. Cook for about 25 minutes on a medium heat. Remove the birds and either serve on the side, or if desired remove meat and and return to the soup. **If using Galah, omit the lentils. Trevor says that this has quite a game-taste. [Somewhat similar to

Page 301 free-range quail] from TREVOR POLLARD typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 18 May 99

Yield: 4 servings

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

Page 302 salt and pepper to taste. Yield: 10 to 12 servin

CURRIED QUAIL BREASTS

----INGREDIENTS---6

quart

breasts

1/2

cup

flour

3

large

onions, chopped

1/8

lb

butter

1

cup

chicken broth

1

cup

celery, chopped

3

tablespoon

curry powder

1/2

cup

heavy cream

----DIRECTIONS----

Put flour in paper bag, with dash of paprika if desired. Add quail breasts and shake to coat with flour. Brown quail breasts in deep frying pan and put aside. Saute celery and onions in pan until soft. Return quail to pan and add curry powder and chicken broth. Cover and let simmer for 20 minutes. If sauce is watery, add flour to thicken. Add sour cream and simmer five more minutes while covered. If you like it spicy Texas style, add enough cayenne pepper to suit your taste. Submitted By EARL SHELSBY Yield: 1 servings

Page 303

CURTIS ATKIN'S PUMPKIN SOUP

1

pumpkin, top removed and

1

inside scooped out

1/2

lb

4

tablespoon

1

sugar pumpkin, cubed margarine, melted salt and pepper

1

cup

chopped onion

1/2

cup

chopped carrots

1/2

cup

chopped celery

4

cup

vegetable broth

1

cup

tomatoes, diced

1/4

cup

rice

Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper. Bake for 20 minutes at 400 degrees. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft. Place the whole pumpkin on the table and ladle soup into bowls. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant. Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set Yield: 6 servings Recipe Courtesy of Curtis Akins From: "Mignonne"
Page 304

DANDELION CHOWDER

1

tablespoon

butter

1

medium

onion, finely chopped

3

cup

dandelion greens, washed and

1

chopped

2

(10 3/4-ounce) cans

1

condensed cream of potato

1

soup

2

cup

milk

2

teaspoon

instant chicken broth

1/4

teaspoon

black pepper

1

dash

ground nutmeg

2

hard-cooked eggs, peeled and

1

chopped, optional

He butter in heavy saucepan over medium heat. Saute onion in melted better just until translucent. Add dandelion greens, potato soup, milk, instant chicken broth, pepper and nutmeg. Heat slowly, stirring occasionally, until mixture begins to boil. Reduce heat, cover and simmer 30 minutes. Ladle into soup bowls and garnish with hard-cooked eggs. Makes 4 servings. Melana Edible Wild Kitchen www.ediblewild.com From: Yield: 4 servings

Page 305

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

Page 306

DEB JACKSON'S WILD GINGER CHICKEN WITH RICE

3

tablespoon

wild ginger roots

1/4

lb

margarine

1

cup

water

2

tablespoon

1 1

tablespoon

4

sugar boneless skinned chicken

1

breasts

2

cup

3

cup

4 4

flour salt

rice water chicken bouillon cubes

tablespoon

olive oil

Wild Ginger Chicken with Rice: Gather, wash and crush Wild Ginger roots. About 3 tbls. You also need: 1 stick margarine, 1-cup water, 2 tbls. flour, salt to taste, 1 tbls. sugar. Place ginger and margarine in saucepan simmer on med. heat for 10 min. add salt and sugar stir. Remove from heat, in cup or bowl stir flour and water until smooth-no lumps, pour into ginger mixture stirring constantly place back on med. heat stirring until thick, set aside. Take 4 or 5 Boneless skinned chicken breasts, 2 cups Rice, 3 cups water, 4 chicken bouillon cubes, 4 tbls. olive oil. Brown chicken in skillet with olive oil remove chicken, place rice in skillet, dissolve bouillon in water, pour over rice, place chicken over rice, cover and simmer on low for 10 min. pour sauce on top, simmer for 10 more min. Deb Jackson Yield: 4 servings

Page 307

DEER & BARLEY SOUP

2 1

deer shanks (or equal) cup

2

peas, green split garlic clove, finely chopped

14

cup

beef or chicken stock

1

tablespoon

salt

1

cup

2

barley, pearl onions, chopped

1

bell pepper, seeded, chopped

4

tablespoon

butter

1/4

teaspoon

pepper

Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. Submitted By [email protected] Submitted By [email protected] Yield: 3 servings

DEER AND BARLEY SOUP

2

deer shanks (or equal)

1

cup

1

cup

2

barley, pearl peas, green split onions, chopped

2

garlic clove, finely chopped

1

bell pepper, seeded, chopped

14

cup

beef or chicken stock

4

tablespoon

butter

1

tablespoon

salt

1/4

teaspoon

pepper

Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88 Yield: 1 servings

Page 308

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

DEER CASSEROLE

1

lb

venison; ground

3

large

raw potatoes; up to 4,

1

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

Page 309

From: Kathy And Lloyd Lipin
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

2

onions (cut in lg pieces with layer; s seperated) 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

Page 310

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. Yield: 6 servings

Page 311

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 312

DEER SOUP STOCK

2

deer bones, cracked, large

1/8

teaspoon

1/16

teaspoon

12

nutmeg mace peppercorns, green, crushed

8

cup

water

1/4

teaspoon

smoked salt

Crack deer bones after removing from meat (large ham bone & pelvic bones, etc). Place in large stew pot, add seasonings. Bring to a boil, then cover and simmer for three hours. Strain stock through tea strainer, then through cloth to remove any particles. Allow to cool, then skim off any fat which accumulates. Use as base for soup or stew. Recipe date: 03/03/88 Yield: 1 servings

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 313

DENE TROUT CHOWDER By: Gina Neyelle, Deline, NWT. 1

great

bear lake trout or other firm flesh; fish flour oil water milk assorted veggies: onions, potatoes, green peppers, carrots, celery, etc s&p, cayenne to taste

From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear Lake, NWT: 'the reason I do that [deep fry the trout chunks before making the chowder] is if you just cut up the fish and throw it in the pot it gets mushy.' Cut a Great Bear Lake trout up into cubes, place it in a plastic bag with flour; shake. Put some oil into a pan and deep-fry until they're goldenbrown. Simmer some milk and water in another pot and add vegetables plus a little salt, pepper and cayenne. After a few minutes add the fried fish cubes and continue simmering until the vegetables are done. If the chowder is too thin add a little more flour. Yield: 1 batch

Page 314

DENE TROUT CHOWDER

1

great bear lake trout or other firm; fleshed fish

1

flour

1

oil

1

water

1

milk

1

assorted veggies: onions,

1

potatoes, green peppers,

1

carrots, celery, etc

1

s&p, cayenne to taste

From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear Lake, NWT: "the reason I do that [deep fry the trout chunks before making the chowder] is if you just cut up the fish and throw it in the pot it gets mushy." Cut a Great Bear Lake trout up into cubes, place it in a plastic bag with flour; shake. Put some oil into a pan and deep-fry until they're golden- brown. Simmer some milk and water in another pot and add vegetables plus a little salt, pepper and cayenne. After a few minutes add the fried fish cubes and continue simmering until the vegetables are done. If the chowder is too thin add a little more flour. Recipe by: Gina Neyelle, Deline, NWT. Source: News/North, www.nnsl.com Posted by: Jim Weller Yield: 1 batch

Page 315

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 316 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

DIANE'S NETTLE SOUP

1

large

1

handful of young nettle leaves (about 4 cups)

3

cloves garlic

1

large

3

medium

1

onion potatoes veg bouilon cube or

1

teaspoon

1 1/2

pint

1

miso in water chopped parsley

1

olive oil

1

salt and pepper, to taste

Peel and chop the onion, garlic, and potatoes. In large saucepan, add a little olive oil and saute vegetables for 3 to 4 minutes. Add cut-up potatoes, nettle leaves (remove from stems with gloved hands), and stock, if using bouilon, just water, if using miso (add miso at very end). Simmer for 1-1/2 to 2 hours or until potatoes aer tender enough to break with a fork. Mash or blenderize the mixture into a thick soup. Season with salt and pepper. Add miso before serving. Melana Edible Wild Kitchen www.ediblewild.com :From: http://users.ids.net/~boudicca/pov-dianenettle.html From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 317

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 318

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 319

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 320

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 321

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

Page 322

DOVE BREASTS STROGANOFF

24

dove breasts

1

medium

onion; chopped

2

tablespoon

butter

1

can

(10.7-oz) cream of celery soup

1

can

(4-oz) mushrooms

1/2

cup

1

sauterne oregano

1

rosemary

1

thyme

1

salt and pepper

1

kitchen boquet (optional)

1

cup

sour cream

Put doves in large baking dish. Saute onions in butter. Mix remaining ingredients, except sour cream. Pour over meat. Cover with foil and bake at 325 for 1 hour. Add sour cream and stir. Bake uncovered for 20 minutes. Serve over rice or noodles. MRS E.J. HOSEY (MERRIE JACK) 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 323

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 324

DOVE KABOBS^ - O O A K

1

doves

1/3

cup

vinegar

1/3

cup

lemon juice

1/4

cup

soy sauce

1 1/2

cup

vegetable oil

1 6

worcestershire sauce dash

2

hot pepper sauce cloves garlic; chopped

1/4

teaspoon

black pepper

1/4

teaspoon

paprika

1

cup

chicken stock

Skin dove breasts and marinate overnight. Remove from marinade; place on skewers. Grill, basting often until medium rare. This is enough marinade for about 2 dozen doves. Carolyn Shaw 2/26/98. Recipe by: One of a Kind: Junior League of Mobile 1981 Yield: 8 servings

DOVES IN WINE SAUCE #1

1/2

cup

chopped onion

2

slice

slices bacon; diced

1/2

cup

2

mushrooms 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

Page 325 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

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 326

DRIED CORN SOUP

1

small

chuck roast

1or 2

cups

dried corn salt as you like it

Fill large pan with water. In it put washed, cup up roast. Add corn. Cook on low fire for two hours. This is commonly served with fry bread

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.

DRIED CORN SOUP

1

ear

dried blue and white or other corn,; removed from the cob

7

cups

water (ama)

1

(2'x1')

strip fat back, sliced

5

oz.

dried beef

1/8

teaspoon

fresh ground pepper (do qua yo di)

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, stir for 10 minutes more.

Page 327

DRIED CORN SOUP #2

1

x

no ingredients

Recipe by Elaya K Tsosie o 3 cups dried corn o 12 cups water o 1 1/2 lb. cubed pork (or beef) o 1 diced onion o 1 clove minced garlic o 6 crushed red chili pods o 1/2 tsp. oregano o 3 tsp. salt o 1/2 tsp. black pepper Wash dried corn thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender - about 3 1/2 hr. in 6 cups water. Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat. Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn. Simmer for 1 hour or until the meat and corn are tender. Makes 2 quarts Note: Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure. Yield: 1 recipe

Page 328

DUCK AND SLIDERS

3

lb

4

duck pieces eggs (whipped)

3

quart

water

1

pinch

salt

1 1/2

medium

onions

2

ribs celery (cut on the

1

bias)

1/2

lb

carrots (cut spoon sized)

1/2

cup

parsley

1 1/2

tablespoon

salt

1/4

lb

butter (melted)

1/4

tablespoon

pepper

1/4

lb

flour

1

flour (see recipe)

1

roux

Boil Duck in water with Duck base one hour or until tender. Remove Duck and let cool, separate from bone and skin. Reserve Duck after cutting to bite-sized pieces. Strain soup stock through filter. Reheat stock; add onions, carrots, and celery. While soup is simmering, prepare sliders. Add sliders to the simmering soup. Continue until all dough is used. Return soup to a boil, then return to a simmer. Make a roux with butter and flour. When sliders are tender, add roux to thicken into a thin gravy consistency. Add parsley and reserved Duck. SLIDERS: Beat 4 eggs with a pinch of salt; add flour until the consistency of a thick batter (as for cake). On a pastry board or a hard surface, crater ¾ cup flour. Add batter to center of the crater, with a pastry knife, fold flour into the batter until a ball forms. Add additional flour until smooth and there are no holes when dough is cut in half. Divide dough into 4 pieces. Roll 1 of the balls to the thickness of a quarter. Use a pizza cutter to cut dough into 1 x 2 inch rectangles. Add to soup as directed. Continue with remaining balls. SHOULD BE SERVED OVER GARLIC MASHED POTATOES. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings

Page 329

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 330

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

Page 331

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 332

DUMPLING SOUP - MANDOO

9

cup

basic beef stock

2

tablespoons

light soy sauce salt to taste omelet strips to garnish toasted, crumbled nori to garnish dumplings

2

tablespoons

oil

125

g

pork mince

125

g

lean beef mince

1/2

cup

water

250

g

fresh bean sprouts

1

square

fresh bean curd

3

spring

onions, finely chopped

1

tablespoon

toasted, crushed sesame seeds

1

clove

garlic, finely chopped

1/2

teaspoon

salt

1/4

teaspoon

ground black pepper

125

g

won ton pastry

half a small white chinese cabbage

Prepare and clear beef stock. Add soy sauce and salt, have garnishes ready. Prepare dumplings, cover with plastic wrap and have ready. Bring stock to the boil, drop in the dumplings one at a time, taking care they do not stick together. Depending on size of the pot it may be necessary to cook them in two or three batches. Simmer for 10 minutes or until dumplings come to the surface and are cooked. Serve immediately in small bowls. Dumplings: Heat oil in saucepan and fry pork and beef until color changes. Add half cup water and simmer gently until liquid evaporates. Set aside. Boil bean sprouts in lightly salted water for 3 minutes, drain and chop. Boil; cabbage for 5 minutes, drain well and chop finely. Mash the bean curd. Mix all these ingredients with the spring onions, sesame seeds, garlic, salt and pepper. Taste for seasoning. Put a teaspoon of the filling in the center of each square of won ton pastry, dampen edges with water and press together to form a triangle. Cover so they do not dry out before cooking.

Page 333

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 334

EAGLES NEST CHEROKEE SPRING SOUP By: Willie Stevenson 1

med.

onion

1

tbsp.

butter

1

med

potato

1

slice

carrot

3/4

tsp.

salt

3

cups

water

1

can

6-oz. tomato paste

1 1/2

cups

chicken broth

1

cup

cut water cress

2

tbsp.

raw rice firmly packed

Cook onion slowly in butter until delicately browned. Add everything but water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress and boil 5 minutes longer. A piece of water cress makes a nice garnish. Goes well with roast beef

Page 335

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 336

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

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 337

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 338

ELK BARLEY

6

oz

1 1/3

cup

2 4

pearl barley boiling elk and bones. mushrooms carrots (diced)

tablespoon

butter

1

stalk celery (chopped)

2

potatoes (diced)

1

sour cream

1

salt & pepper

Wash the barley and cover with 1 cup of meat stock. Bring to boil and simmer until tender. Add the butter slowly. In the remaining broth, boil the vegetables and mushrooms. Then add the cooked barley, Elk and season with salt and pepper. For a garnish, add a few tablespoons of sour cream to the top. STOCK: Boil Elk and bones with 3 oz. beef base, or 1 Tbs. Salt until tender. Remove Elk from stock, strain and reserve. When cooled, remove meat from bone, discard bones. http://www.premiersmokehouse.com/ 2 qts. Meat Stock made from From: [email protected] (Hmmstudio) Yield: 4 servings

Page 339

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 340 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 341

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 342

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 343

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 344

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 345

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 346

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 347

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 Cooking Echo Ä Yield: 1 servings

Date: 30 Jul 97 National

Page 348

ERNIE`S TURTLE SOUP

20

lb

2

cup

10

turtle meat, boneless flour parsley sprigs, chopped

4

cayenne pepper, pods

5

cup

4

oz

2

bell peppers, chopped worcestershire sauce shallots, bunches, chopped

40

oz

10

cup

1

mushrooms, can celery, chopped wine, sherry

2

teaspoon

garlic, granulated

4

gal

water

6

cup

water

10

cup

20

tomato sauce onions, large, chopped

2

cup

oil

2

tablespoon

sweet basil

** SEE ADDITIONAL INGREDIENTS BELOW Season meat with salt and pepper and fry in oil until brown. Remove from oil and reserve. Add flour and slowly brown until golden. Saute onions, celery, bell peppers and mushrooms until tender and add to flour mixture. Return to pot the turtle; add tomato sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup has reduced to desired thickness. Add Worcestershire sauce, parsley, shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let stand. Skim oil. Serve with egg & Sherry. ** Hard-boiled egg, 12 sliced deseeded lemons, bay leaf (12) Source: Ernie Liner, Houma Louisiana Recipe date: 12/06/87 Yield: 1 servings

Page 349

ERNIE`S TURTLE SOUP #1

20

lb

2

cup

10

turtle meat, boneless flour parsley sprigs, chopped

4

cayenne pepper, pods

5

cup

4

oz

2

bell peppers, chopped worcestershire sauce shallots, bunches, chopped

40

oz

10

cup

1

mushrooms, can celery, chopped wine, sherry

2

teaspoon

garlic, granulated

4

gal

water

6

cup

water

10

cup

20

tomato sauce onions, large, chopped

2

cup

oil

2

tablespoon

sweet basil

** SEE ADDITIONAL INGREDIENTS BELOW Season meat with salt and pepper and fry in oil until brown. Remove from oil and reserve. Add flour and slowly brown until golden. Saute onions, celery, bell peppers and mushrooms until tender and add to flour mixture. Return to pot the turtle; add tomato sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup has reduced to desired thickness. Add Worcestershire sauce, parsley, shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let stand. Skim oil. Serve with egg & Sherry. ** Hard-boiled egg, 12 sliced deseeded lemons, bay leaf (12) Yield: 1 servings

Page 350

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 351

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

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

Page 352

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORTH HUNGARY)

1

hare; head, neck, kidney, heart

1

parsnips

1

celery knob

1

kohlrabi

1

carrots

1

pinch

1

caraway seeds salt

2

tablespoon

1

small

1

lard onions; minced garlic cloves; crushed

6

peppercorns, black; crushed

1

tablespoon

flour, all-purpose

1/4

cup

rice; uncooked

Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by [email protected] / CH Yield: 10 servings

Page 353

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORTHERN HUNGARY

1

hare; head, neck, kidney, heart

1

parsnips

1

celery knob

1

kohlrabi

1

carrots

1

pinch

1

caraway seeds salt

2

tablespoon

1

small

1

lard onions; minced garlic cloves; crushed

6

peppercorns, black; crushed

1

tablespoon

flour, all-purpose

1/4

cup

rice; uncooked

Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by [email protected] / CH File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Yield: 10 servings

Page 354

FIDDLEHEAD FERN SOUP

4

cups

fiddleheads -- fresh & cleaned

2

tablespoons

unsalted butter

1

small

onion -- minced

2

cups

chicken stock

2

cups

milk or cream

1/2

teaspoon

lemon zest salt and pepper -- to taste paprika

Bring a larg pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add the fiddleheads and chicken stock. Stir, increase the heat to medium-high and bring to a gentle boil. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. Add the milk, reduce the heat to medium, and heat until nearly boiling. Do not let the soup boil or the milk will curdle. Stir in the lemon zest and season the soup to taste with salt and pepper. Divide the soup into four bowls, garnish with paprika and serve immediately. Yield: serving size :

FIDDLEHEAD FERN SOUP (MODERN) By: 'Mignonne' 4

c

fiddleheads fresh &cleaned

2

t.

unsalted butter

1

sm.

onion minced

2

c.

chicken or vegetable stock

2

c.

milk or cream lime zest salt and pepper to taste nutmeg

Bring a large pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add the fiddleheads and chicken or vegetable stock. Stir, increase the heat to medium-high and bring to a gentle boil. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. Add the milk, reduce the heat to medium, and heat until nearly boiling. Do not let the soup boil or the milk will curdle. Stir in the lime zest and season the soup to taste

Page 355 with salt and pepper. Divide the soup into four bowls, garnish with nutmeg and serve immediately. Yield: serving size: 4

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

1

game stock or chicken juice 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 356

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...:-)

FRENCH HERB SOUP

3

tablespoon

butter

1

small

head lettuce (shredded)

1

small

bunch watercress (cut fine)

1

cup

2

sorrel (cut fine) sprigs chervil (finely

1

chopped)

6

cup

chicken stock

1/2

cup

cream

1 1

egg yolk teaspoon

salt and a little pepper

Cook the herbs in the butter, for five minutes, being careful not to brown the herbs; add chicken stock, salt and pepper, and cook for one-half hour; add cream mixed with egg yolk, and stir until heated, but not boiled. Season to taste, serve without straining, with croutons. From Gardening with Herbs For Flavor and Fragrance. Helen Morgenthau Fox. Dover Publications, Inc. page 294 From: "GUY C YOUNGER" Yield: 4 servings

Page 357

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 358 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

FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

12

green

anaheim chiles

2

md

red bell peppers

2

very

large russet potatoes, peeled and c

2 1/2

ts

salt

6

c

chicken stock

1

ts

black pepper

3

garlic

cloves, chopped

6

tb

sour cream, for garnish

1/4

c

tumbleweed greens, for garnish

Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in a food processor until smooth. Mix the purees together, add the potatoes and stock, and process in 2-cup batches for another minute, or until smooth. Add the remaining salt, the pepper, and garlic and process again. Press the puree through a fine sieve. Heat the puree in a saucepan. l Serve hot, garnished with sour cream and the tumbleweed greens. Yield: yield: 6 servin

Page 359

FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

12 2

green anaheim chiles medium

2

red bell peppers very large russet potatoes, peeled; and cut into 1/2 cubes

2 1/2

teaspoon

salt

6

cup

chicken stock

1

teaspoon

3

black pepper garlic cloves, chopped

6

tablespoon

sour cream, for garnish

1/4

cup

tumbleweed greens, for garnish

Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in a food processor until smooth. Mix the purees together, add the potatoes and stock, and process in 2-cup batches for another minute, or until smooth. Add the remaining salt, the pepper, and garlic and process again. Press the puree through a fine sieve. Heat the puree in a saucepan. l Serve hot, garnished with sour cream and the tumbleweed greens. *********************** From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 360

FROG LEGS By: 'Sue' <[email protected]> 2

saddles ( 2 pair )

frog legs

1

teaspoon

paprika

3

tablespoons

flour

1

teaspoon

butter

3

medium

mushrooms , sliced

2

teaspoons

minced parsley

1/2

cup

beef bouillon

salt & pepper

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. Sprinkle with the remaining parsley and serve with pan juices.

Page 361

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced

1

egg

beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1 4

tbsp

chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 3500 for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish. Yield: serves 4-6

Page 362

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

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 363

GAME BIRD STEW

1

lb

1

quart

3

to 7 pounds of game birds, cut in p; ieces water (or stock), cooled slightly f; rom boiling wild celery stalks, cut in long pie; ces

1 1/2

wild onions, sliced

1 1/2

cup

fresh garden peas (or chopped day l; ily buds)

2

tablespoon

peppergrass seeds {substitute groun; d pepper}

1

dash

cayenne pepper

1

teaspoon

coltsfoot ash {substitute salt in s; ame amount}

1

teaspoon

lemon juice

2

tablespoon

flour

1/4

cup

cold water

This recipe is suitable for most game birds. Make sure the stew doesn't boil while the meat is in the liquid. Place game birds in a stew pot with the water. Add celery and wild onions. Stew slowly for 1 hour and remove scum from surface. Add peas, peppergrass seeds, cayenne, coltsfoot ash, and lemon juice at the end of the first hour. Continue to simmer for another hour. Do not allow to boil. Remove meat and vegetables from stock and keep warm. Bring the stock to a rapid boil. Boil for 20 minutes. Strain. Place flour in a small screw top jar. Add cold water, cover, and shake to blend thoroughly. Slowly pour this mixture into the stock while stirring. Cook over moderate heat to thicken as desired. Return solid food to thickened stock and serve over steamed rice. Yield: 6 servings. Posted by Stephen Ceideburg Feb 6 1990. Yield: 6 servings

Page 364

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 365

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 366

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

Page 367

GARBANZO SOUP

1

x

no ingredients

Recipe by Elaya K Tsosie Some people think this stock is too much trouble. But you can throw all the stock ingredients together one evening, let it simmer while you do something else, then chill the strained broth until you plan to serve it. Stock should be used within two days. Stock o 2 1/2 qt. water o 5 cloves garlic o 3 fresh oregano sprigs o 2 whole cloves o 1 tbs. salt o 1 tbs. ground cumin o 1 tsp. black pepper o 3 bay leaves, broken o 1 or 2 fresh basil sprigs (may substitute 1 tsp. dried basil) o 5 chicken bouillon cubes o 1 frying chicken (3 lb.) cut up Vegetables o Juice of two limes o 1 medium zucchini, chopped o 1 yellow onion, chopped o 2 stalks celery, chopped o 1 carrot, chopped o 1 green bell pepper, seeded and chopped o 1 can (17 ounces) garbanzo beans, drained Optional garnishes: o Cooked rice o Sliced avocados o Fresh salsa To make stock: Bring the water to a boil, and then add all the stock ingredients, including the chicken. Skim the foam from the top as the soup simmers for 1 to 1 1/2 hr.. Remove the chicken, debone it and shred the meat when cool. Strain the stock and chill. This hardens the fat for easy removal. To make soup: Remove fat from stock. Reheat and add the juice of two limes. Add all the vegetables except the beans and cook just until tender-crisp, about 20 minutes. Add the shredded chicken and garbanzo beans. Heat until chicken and beans are hot throughout.

Page 368

To serve the soup, ladle into large soup bowls. Garnish with sliced avocados and fresh salsa. This soup can be made more substantial by adding a half-cup of rice in each bowl before pouring in the soup. Yield: 1 recipe

GARBANZO 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. From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott From: Neysa Dormish Yield: 6 servings

Date: 10-29-94 Date: 09-22-95 Cooking

Page 369

GARLIC SOUP (VEGAN)

3

quart

3

water fresh garlic bulbs; peel

1/2

cup

pearl barley

1/4

cup

long grain wild rice

4

large

onions; chopped

4 4

russet potatoes; peeled/chun large

3

carrots; peeled & sliced celery; sliced

1/4

cup

tamari soy sauce

1

teaspoon

thyme

1/4

teaspoon

ground rosemary

1

tablespoon

spike

2

teaspoon

vegit

2

tablespoon

vegtable broth powder

1

cup

sliced fresh mushrooms

2

teaspoon

simply organic seasoning

1

tablespoon

dried parsley flakes

2

teaspoon

dried dill weed

1

teaspoon

salt

1

teaspoon

4

salt russet potatoes; in small ch

This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the water in a large stock pot. Add the whole garlic cloves and cook over medium heat for 15 min. Remove the garlic cloves and mash them thoroughly before processing. Blend in a food processor. Add the remaining 2 1/2 qts water the barley and the wild rice. Bring to a boil cover and simmer for 15 min. Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30-45 min. This soup tastes best if made a day or two in advance to give the flavors a chance to blend. Nutrition (per serving): 274 calories Total Fat 1 g (3% of calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á Yield: 8 servings

Page 370

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 371

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

Page 372

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 373

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 374

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 375

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 376 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 377

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 378

Source: Gourmet Magazine, December 1969 Yield: 6 servings

GENUINE TEXAS RED CHILI (RIO LLANO VARIETY)

1 1/3

kg

lean beef or venison, coarse

170 1/8 gm

pearl or lone star beer *

85

gm

tomato paste

29 2/3

ml

ground cumin seeds

14 3/4

ml

ground. oregano leaves

3

medium

1 14 3/4

cloves garlic, crushed med. onion, finely chopped

ml

6

salt long red chili pods

In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until light grey in color, and add tomato paste. Stir and simmer for a few minutes, then add spices (which have been ground in perfectly dry blender at high speed), garlic, onion and salt. Stir thoroughly and remove from heat. Remove stems and seeds from chili pods and boil in covered saucepan with 3 cups water for 15 minutes. Remove peppers and water to blender and blend into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6. If chili needs thickening, up to 15 Ml of Masa Harina (corn flour) may be added. This adds a unique Mexican flavor. If chili is too thick, additional water may be added, but add slowly and cautiously. For low calorie or greaseless chile, use very lean meat and never add suet. If additional "caliente" is needed, while chili is simmering, add ground cayenne pepper or Tabasco sauce. * Pearl & Lone Star are Texas beers -- a bottle of Foster's would probably work just as well (I'm assuming you're calling from Oz). A word about chili peppers -- chili peppers, the real secret to good chili, can be found in many varieties, all rich in vitamins A and C. Long Red Anaheims are mildly hot, and the many Mexican varieties or Anchos, are usually deeper in color and more pungent. Chili Pisado is a very mild pepper usually found in dried form which provides almost no heat, but is rich in flavor and color. They may be used in combination with the small red very pungent Jap Chilies. A combination of mild and hot peppers may be necessary to get the desired red color and hotness. Fresh or dried pods may be used, as well as ground chili peppers or chili powder (not to be confused with commercial chili powders, many of which are blends containing additional spices; check ingredients on label). Use chili powder only when nothing else is available since

Page 379 the powdering process seems to leave a slight bitter taste. Yield: 6 servings

GILA STEW

1

large

gila monster

1/2

cup

butter

1/2

cup

truffles

1/2

lb

brie

1

quart

chablis

Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! Yield: 1 servings

Page 380

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 381

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 382

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

Page 383

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 384

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.

GRANDPA GARY'S VENISON CHILI

2

lb

1

large

2

venison, ground onion, diced 16oz cans kidney beans

1

single

1

cup

3

dash of tabasco sauce celery, diced 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 385

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 386

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 387

Preparation Time (hh:mm): 15 Mi

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.

4

water 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 388

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 389 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 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

Page 390 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 Yield: 4 servings

Date: 31 Oct 98

Page 391

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 392 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.

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

Page 393

GROUSE & WILD RICE

2/3

cup

wild rice

2

cup

chicken broth

1/4

cup

butter

8

grouse breast filets

3

eggs [beaten]

1

cup

1

flour garlic salt, oregano, and

1

basil to taste

2

tablespoon

butter

1/2

cup

chicken broth

4

oz

mozzarella cheese [sliced]

1)

Combine the wild rice with 2 cups of broth and ¬ cup butter

in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place « slice of cheese on each filet and cook `til cheese is melted... Serve with the rice... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 4 servings

Page 394

GROUSE AND WILD RICE

2/3

cup

wild rice

2

cup

chicken broth

1/4

cup

butter

8

grouse breast filets

3

eggs [beaten]

1

cup

1

flour garlic salt, oregano, and

1

basil to taste

2

tablespoon

butter

1/2

cup

chicken broth

4

oz

mozzarella cheese [sliced]

1)

Combine the wild rice with 2 cups of broth and ¬ cup butter

in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place « slice of cheese on each filet and cook `til cheese is melted... Serve with the rice... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 4 servings

HA-PAH-SHU-TSE SOUP

1

cup

dried corn

1

lb

lean ham

5

cup

water

Place corn, ham and water in pot and bring to a boil. Reduce heat and simmer until corn and ham are tender, about 3 hours. Remove meat from bones ( if not boneless) and flake into soup. Skim off excess fat if any. Season to taste with salt and pepper. Add 2 cups water, reheat and serve. NOTE: The original recipe calls for 1 pound beef short ribs. You can substitute your favorite lean meat for flavoring. This was also served with hot fry bread and lots of honey. This is the same recipe or darn close to the Dried Corn Soup my Grandma Black used to make. Recipe By

: Mr. Raymond Red Corn

From: [email protected] (Lisa L Dixon)

Page 395

Yield: 8 servings

HARE IN GUINNESS

750

ml

(3 cups) guinness

3

cloves of garlic, crushed

1

with

1

teaspoon

1

salt bayleaf

2

medium

1/4

teaspoon

1

onions, finely sliced freshly grated nutmeg hare, cut into 8 pieces

2

tablespoon

plain flour

2

teaspoon

paprika

125

ml

(1/2 cup) mustard seed oil,

1

approximately

310

ml

1

tablespoon

1

(1 1/4 cups) brown stock red wine vinegar carrot, finely diced

1

leek, finely diced

1

stalk of celery, finely

1

diced

Combine Guinness, garlic, bay leaf, onion and nutmeg and pour over hare in a shallow glass or ceramic dish. Cover and refrigerate for 24 hours, turning occasionally. Drain the hare, reserving marinade, and pat dry with absorbent paper. Lightly coat hare with the combined flour and paprika. Heat 1 tablespoon of mustard seed oil in a deep, flameproof casserole and cook the hare, in batches, over moderate heat until browned on all sides, adding more oil as necessary. Return all hare to casserole with reserved marinade, stock, vinegar and prepared vegetables. Bring to the boil, cover and transfer to the oven. Bake at 180C for 1 1/4 to 1 3/4 hours, or until hare is tender. Serve with creamy mashed potato, if desired. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 Yield: 6 servings

Page 396

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 397 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 398

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 399

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 400 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

HAZRUQUIVE (HOPI HOMINY, BEAN SPROUT, CORNCOB STEW)

1

x

no ingredients

2 cups cooked hominy 3 cups stock 1 tablespoon salt 3 ears yellow corn-on-the-cob, cut into 3-inch pieces 2 bunches bean sprouts Place hominy in a large saucepan with enough water to cover. Bring to boil on high and add stock, salt and pepper. Return to boil, reduce the heat to medium and cook 10 minutes. Add corn and cook for 10 minutes or until tender. Add sprouts; reduce to low and simmer until tender, 5 to 10 minutes. Serve hot. Corn is eaten with the hands, the hominy and broth are eaten with a spoon

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 401

HEARTY VENISON SOUP

4

tablespoon

corn oil

1

lb

venison, cubed

1

lb

sweet italian sausage

28

oz

can tomatoes

3

cup

water

1

cup

chopped onions

1

tablespoon

2 1

worcestershire sauce potatoes, peeled, cubed

cup

celery, sliced

In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender - about 1 1/2 hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more. Posted by Earl Shelsby. Courtesy of Fred Peters. Yield: 6 servings

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 402

HOMINY SOUP WITH GREENS POZOLE VERDE

1/2

cup

hulled, raw pumpkin seeds, toasted

2

cups

tomatillos, husks removed, rinsed,; quartered

10

large

sorrel leaves, rinsed, stemmed

2

serrano

chile peppers, seeded, quartered

2

tablespoons

oil

3-1/2

cups

cooked hominy

4

cups

chicken broth

1

large

epazote stem* salt, to taste

Grind the pumpkin seeds in a food processor finely; set aside. Place the chopped tomatillos in a saucepan covered with 1/2 cup water. cook until soft and mushy - about 15 minutes. Transfer tomatoes to a blender jar. Add the sorrel, serrano chiles, and 1 cup of water. Puree until smooth. Heat oil in a skillet. Add blended ingredients and fry over fairly high heat for about 5 minutes, stirring occasionally. Stir in the ground seeds and cook 10 minutes longer. Add the hominy, broth, and epazote. Simmer for 15 minutes, then season with salt. *Epazote - pronounced [eh-paw-ZOH-teh] An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the 'negative' side affects of eating beans. Much like cilantro, it is referred to as an 'acquired taste'. The herb is quite pungent and some say it smells like gasoline or kerosene.

Page 403

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 404

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 405

HOPI INDIAN STEW WITH POSOLE

1

tablespoon

olive oil

1

cup

diced peeled sweet potato

1/2

cup

diced peeled turnip

1 1/2

cups

diced green bell pepper

1 1/2

cups

diced red bell pepper

1

cup

diced zucchini

1

cup

diced yellow squash

1 1/3

cups

sliced oyster mushroom caps (about; 3 1/2 ounces)

1 1/2

cup

grilled corn kernals

5

cpus

corn stock or canned vegetable stoc; k

1/2

cup

canned white hominy (pozole blanco); , drained

1

teaspoon

minced fresh thyme

1

teaspoon

rubbed sage

1

teaspoon

coriander seeds, toasted

1/8

teaspoon

pepper

1/4

cup

water

1

tablespoon

cornstarch

Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; sauté 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; sauté 3 minutes. Add mushrooms; sauté 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly. Yield: 10 servings (se

Page 406

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 407

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] Recipes (Mailing List) Ä Yield: 1 recipe

Date: 13 Jul 97 Meal-Master Format

Page 408

HUITLACOCHE SOUP

a. 1-1/2

cups

milk

3

tablespoons

flour

3

tablespoons

butter or margarine

2

tablespoons

worcestershire sauce

4-6

drops

tabasco sauce

1

cup

of huitlacoche (or slightly more)

1

small

yellow onion

1

clove

garlic

2

tablespoons

bland oil or margarine or ghee (cla; rified butter)

1

cup

chicken broth

b.

Whirl together all ingredients in group 'A' in a blender or food processor until mixed. Cook slowly, stirring until white sauce thickens. Chop finely all solid ingredients in group 'B' and sauté until tender--add the Huitlacoche last as it cooks a little quicker. Whirl in blender or food processor with the chicken broth, add to the cream sauce, heat and enjoy. Variations: 1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces. 2. Add 2 Tablespoons of chopped green chilies to group 'B'. Recipe from Ellen and Tom Duffy In damp weather corn frequently becomes infected with corn smut--Ustilago maydis--which when fresh occurs as pearly gray globules and ovoids displacing the rows of kernels. They should not be used when old and dried and powdery. At this time the black interior is widely exposed and the gleaming surface gone. It may cause uterine contractions in pregnant women when old and decayed. It is considered a great delicacy in parts of Mexico and here is a soup we have developed. It is delicious with a slight gray color. (There are black spores in the fresh globules also.)

Page 409

HULLED CORN SOUP (AI)

4

quart

dried indian corn kernels

3

lb

salt pork

1

lb

dry red kidney beans

1

quart

hardwood ashes

Put enough water in an old kettle to cover the corn, Bring to a boil; add corn and ashes. Cook about 20 minutes, stirring frequently. This loosens the hulls or shells on the corn. When the hulls slip off the kernels by working between the fingers, drain the water and rinse corn in cold water, working corn with the fingers to help remove hulls. Drain and parboil; drain, rinse and parboil again. Repeat several times until the parboiled water looks clean and clear, (A handmade basket is traditionally used for this purpose.) When corn is good and clean, place it in a large kettle or canner with clean water. Parboil washed beans separately until water is colored; add both water and beans to the corn mixture. Cut salt pork into small pieces; add to the corn and beans. Be sure to use plenty of water because the corn will swell as it cooks. Cook 3 or 4 hours, or until corn is tender, stirring occasionally and adding water as needed. Makes 16 quarts of soup. SOURCE:*William Bennett, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Yield: 1 servings

HUNTERS PHEASANT

1 2

pheasant,pcs,hang 3day max tablespoon

1 1

large

2 8

sunflower oil onion,chop fine carrot,chop fine celery stalks,chop fine

oz

1

chicken stock s&p

1

bouquet garni

1

tablespoon

arrowroot

4

tablespoon

redcurrant/quince jelly

Preheat oven,350F In ovenproof pan fry pieces of pheasant til lightly golden. Add onion, carrot & celery & fry a couple of min. Cover with stock & season generously, add bouquet garni, & bake oven about 1hr & 20min. Remove pheasant & keep warm. Add arrowroot, mixed w/little water, & jelly & bring to boil, stir til thickens. Return pheasant to sauce & serve w/mashed potato & red cabbage. Yield: 4 servings

Page 410

IGUANA STEW

1 1

iguana large

2

onion cloves garlic

3

tomatoes

2

green peppers

4

teaspoon

1

pinch

1

achiote oil pepper salt -- to taste

Make the achiote oil by frying the achiote slowly until the oil is red. 1. Kill the iguana by cutting off its head. 2. Open the belly lengthwise and remove all the entrails and the rectum. 3. Cook in salted water until the meat is tender (take care not to let it get too soft). 4. Peel and cut in portions. 5. Season with all the above ingredients and cook with about 1 cup water, until almost dry. Recipe By

: Diana D. de peralta

Yield: 4 servings

Page 411

ILLINOIS RACCOON SUPPER

4

raccoons, 4-6 lbs. each

5

tablespoon

salt

2

teaspoon

pepper

2

cup

flour

1

cup

shortening

8

medium

onions, peeled

12

small

1

bay leaves dressing:

3

loaves day-old bread,

1

crumbled

2 1/2

teaspoon

salt

1

teaspoon

pepper

2 1/2

teaspoon

powdered sage

4

eggs, beaten

1

(1 1/2 oz.) pkg. dehydrated

1

onion soup

4

stalks celery, chopped

1/2

cup

raccoon broth

Cut prepared raccoon in serving pieces. Reserve meaty backs and legs for baking. Cook remaining pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth. Sprinkle back and leg pieces with salt and pepper. Dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake at 350 degrees for 2 hours, or until tender. Make gravy by adding flour to drippings in pan. Use raccoon broth for liquid. Serve pieces over dressing. Pass gravy. DRESSING: Bake in a large shallow pan at 350 degrees for 30 minutes. From: "Steve" <[email protected] Yield: 4 servings

Page 412

INCA POTATO SALAD

1

pound

1

purple potatoes* onion, finely chopped

1

clove

garlic, minced

1/2

to

1 teaspoons chili powder

1

tbl

vegetable oil

1 1/2

cups

vegetable broth

3/4

cup

quinoa, rinsed and drained

1/4

teaspoon

salt

3/4

cup

dash ground pepper frozen corn, thawed

* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato. Wash potatoes; do not pare. Dice into 1/2-inch pieces. Sauté potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes. Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to fluff. Serve warm or refrigerate and serve cold. Variation: Add 1/2 cup dried chopped pineapple with corn Yield: 6 servings

Page 413

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 414 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 415 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 CORN SOUP

1

x

no ingredients

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.

Page 416

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 417

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 418 two of them and cook one part...about a quart and one half.

INDIAN ROCK SOUP By: [email protected] 3 or 4

Pcs

smooth clean rocks about the size; of medium potatoes

1

large

onion, diced

3

large

tomatoes, diced

3

carrots, cut up

1

tbsp.

butter

1

cup

hominy corn

1

stalk

celery, cut up

1

tsp.

black pepper

1

tsp.

salt

Place rocks into 3-quart kettle and cover with water. Bring water to a boil and add all the ingredients. Boil until all vegetables are all done. Take rocks out of kettle and wash and save for future use. Makes a delicious and economical dish.

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.

Page 419 Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

IROQUOIS CORN SOUP LIQUOR - O'NIYUSTAGI'

liquor (liquid) from making boiled; cornbread The liquor in which the corn bread was boiled was carefully drained off and kept in jars or pots as a drink. It is said that the Indians were not fond of drinking water and preferred various beverages prepared from herbs or corn. One writer, James Adair, in 'History of the American Indians' (London 1775), p. 416 in discussing this subject says: 'Though in most of the Indian nations the water is good, because of their high situation, yet the traders very seldom drink any of it at home; for the women beat in mortars their flinty corn till all the husks are taken off, which having well sifted and fanned, they boil in large earthen pots; then straining off the thinnest part into a pot they mix it with cold water till it is sufficiently liquid for drinking; and when cold it is both pleasant and very nourishing; and is much liked even by genteel strangers.' Yield: servings: 1 ser

IROQUOIS FISH SOUP

recipe Boil fish of any kind in a pot with a quainty of water.If fish was not fillet remove bones. Stir in coarse corn siftings (coarse corn meal) tomake the soup of suitable consistency. If wild onions and greens are available toss them into the soup pot to add both color and flavor.

Page 420

IROQUOIS SOUP By: THE ART OF AMERICAN INDIAN COOKING 4

large

mushrooms, sliced

2 10 1/2 oz

cans beef consommé

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

1 1/4

c.

baby lima beans

The Iroquois were blessed with clear, cool lakes and sparkling streams, and both sered 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, consommé, 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: yield: 4

Page 421

IROQUOIS SOUP

4

large mushrooms, sliced

2

10 1/2 oz cans beef consomme

2

tablespoon

yellow corn meal

2

tablespoon

minced parsley

1

centiliter

garlic, crushed

1/2

teaspoon

1 1 1/4

basil onion, thinly sliced fresh ground pepper, dash

teaspoon

1

salt haddock fillets, 12 oz

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

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. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 4 servings

Page 422

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

IROQUOIS SOUP #2

4

cups

chicken broth

1

cup

chopped green or yellow onions

1/2

cup

cornmeal

3/4

lb.

haddock,trout or bass fillets

1 1/2

to

2 cups fresh lima beans

2

tablespoons

chopped fresh parsley

2

tablespoons

chopped fresh dill

4to6 wild mushrooms(morels,crimini,; or shiitake) thinly slice

salt and ground pepper Place broth in a large saucepan. Add green onions and cornmeal. Simmer over low heat for 10 min. Add fish fillets, lima beans and mushrooms. Continue cooking for 25 min., stirring occasionally and breaking fish into small pieces. Add parsley and dill. Cook for 1 min. longer. Season to taste with salt and pepper and serve. Yield: serves 4 to 6.

Page 423

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 424

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 425

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 426

IROQUOIS SOUP FROM LOREN MARTIN

4

ea

Large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tb

Yellow corn meal

2

tb

Minced parsley

1

cl

Garlic, crushed

1/2

ts

Basil

1

ea

Onion, thinly sliced

1/4

ts

Salt

10

oz

Baby lima beans

1/3

c

Dry sherry (optional)

Fresh ground pepper, dash

Smoked Salmon, 12 oz 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. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.

------------------

---

Just one of the 63196 recipes available on
SOAR - the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)
This page was last modified on 30 June 1997
Yield: 4 servings Preparation Time (hh:mm): 0:00

IROQUOIS SOUP FROM LOREN MARTIN

4

large mushrooms, sliced

2

10 1/2 oz cans beef consomme

2

tablespoon

yellow corn meal

2

tablespoon

minced parsley

1

centiliter

garlic, crushed

1/2

teaspoon

1 1 1/4

basil onion, thinly sliced fresh ground pepper, dash

teaspoon

1

salt haddock fillets, 12 oz

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

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. From: The Art of American Indian Cooking by Yeffe Kimball and Jean

Page 428 Anderson, Avon Books, New York, NY, 1965. Yield: 4 servings

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

thigh; cut into 1' pieces

broth 3

lg

carrots; cut into 1' pieces

6

bay

leaves

1/4

ts

ground allspice

2

lg

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. 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 429

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 430

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 431

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 432

JACKFISH LODGE: THREE SISTER SOUP By: Elizabeth Baird: 'A Blend of Native and New' 2

c

corn kernels

2

c

green beans, chopped

2

c

butternut squash

1 1/2

c

potatoes, diced

2

tb

all-purpose flour

2

tb

butter, softened

3/4

ts

salt

1/2

ts

pepper

In large pot, combine corn, green beans, squash, potatoes and 5 cups water; bring to boil. Reduce heat; simmer, covered, for about 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and pepper. This was Chef Bertha Skye's signature soup. She was a 1992 Culinary Olympic Gold Medalist in Frankfurt. You can use any squash or dried or fresh bean and add meat if you wish. Bertha Skye is a Cree from the Six Nations reserve. She has been on the Canadian Culinary Olympic team, written cooks books and appeared on 'Cooking with the Wolfman' and other TV cooking shows. My Variation: add 2 cups cubed venison, pork or other meat and herbs such as savory, basil or thyme. Yield: 6 servings

Page 433

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

JERKY STEW

1

ingreadients:

1 pound jerky, coarsley sliced 2 cups dried hominy, soaked at least eight hours or canned or frozen hominy 1 1/2 - 2 cups chopped green onions 1 pound of new or red potatoes, diced 1 teaspoon of ground sage salt and pepper to taste Instructions: 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. Yield: 4-6

Page 434

JERKY STEW

1

lb

jerky, beef or buffalo

1

cup

whole dried hominy, soaked overnigh

1

large

yellow onion, peeled/chopped

1

lb

1

potatoes*, unpeeled/diced 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

Date: 17 Dec 96 Meal-Master

Format Recipes (Mailing List) Ä Yield: 6 servings

JERUSALEM ARTICHOKE SOUP

1

lb

jerusalem artichokes

1

tsp

lemon juice

1

md

onion, chopped

1

tbs

olive oil

3

cups

chicken broth

1

cup

milk

1/4

cup

walnuts, toasted

salt and pepper

Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice and set side. Chop the rest of the vegetables. Heat the olive oil. Add the artichokes and saute them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt and pepper. Bring the stock to a boil, reduce heat, cover and simmer for 30 minutes. When cooked, remove from heat and let cool. Place soup in a blender in batches and puree until smooth. Return to a clean pot, add the soy milk and bring back to a boil. Serve in bowls, garnished with walnuts. Yield: 4 servings.

Page 435

JERUSALEM ARTICHOKE SOUP

1

x

no ingredients

2 lb Jerusalem artichokes 6 c Chicken broth 1 c Thinly sliced green onions Salt/pepper to taste 2 tb Minced fresh dill Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Source: Spirit of the Harvest Yield: 1 servings

JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON

2

medium

2

tablespoon

1 1 1/2

lb

jerusalem artichokes, peeled and quartered

cup

1

chicken broth salt, pepper

10

to 12 blanched almonds

2

tablespoon

1

pinch

1/2 2

extra-virgin olive oil clove garlic, minced

1 4

onions, 1/2-inch dice

water saffron lemon, juiced

tablespoon

1

chopped fresh italian parsley, with stems

Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve. FoodNetwork http://www.vegparadise.com From: Linda Roberts
Page 436

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 437

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

Date: 12-13-02

Yield: 6 servings

KANAHE'NA

2

cup

hickory cane corn, cracked

1

corn meal (for grits)

1

water

You can get hickory cane corn, which has a large kernel, at any farmer's market. You use the seed corn. I have some here, and it's very easy to crack. Crack the corn, sweeping aside the hulls that may be left. These will be added to the grits. Add however much cornmeal you want to thicken the soup, and then toss in the cracked corn. Boil this until the cracked corn is soft, and season to taste. The original Cherokee never added seasoning but people do this now to add some flavor. This is how the grandmothers used to make it for their families. From: [email protected] From: "~tu'ti~" Yield: 4 servings

Page 438

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 439

KANGAROO TAIL SOUP W' WATTLESEED LINGUINI

8

kangaroo tail, joints of...

1

flour, plain

60

gm

butter

1

cup

peas, split, soaking is optional.

2

liter

stock, meat or vegetable

1

teaspoon

salt

2

medium

carrots,-diced.

1

small

2 2 2

garlic cloves,-chopped. teaspoon

2 2

turnip,-peeled and diced. onions,-sliced. sugar, brown, [1 dessertspoon of...; ] bay leaves

pinch

native thyme, dry

1

salt

1

pepper, freshly ground.

1

wattleseed linguini [#]

1

bush tomato, [*] ground.

Dust kangaroo tail with a little flour. Melt half the butter in a pan, add the kangaroo joints and cook until they're brown on the outside. Remove and place in a large saucepan. Add split peas, cover with stock and salt. Bring to the boil slowly, skimming the top occasionally. Cover and cook gently for about 2 1/2 hours. Melt the additional butter and, very lightly, saute vegetables. When the joint has been cooking for about 2 hours, add sauteed vegetables, brown sugar, bay leaves and thyme. Add additional salt and pepper to taste. Simmer for another hour. Check and stir periodically. When cool enough to handle, remove kangaroo tail with slotted spoon, and if preferred, slice the meat from the bone, discard any fatty or hard sections. Return meat to soup and chill so that any fat can easily be removed from the top. When required reheat. Cook enough linguini according to directions for 4 small garnishing serves. Serve soup in preheated bowls and sprinkle with ground bush tomato. Garnish with wattleseed linguini. Serves 4. [*] Available from BUSH TUCKER SUPPLY AUSTRALIA [#] Available from AUSTRALIAN NATIVE PRODUCE INDUSTRIES P/L - RED OCHRE PRODUCE from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS

Page 440 From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 4 servings

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 441

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 442

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 443

KARL'S MUSKRAT STEW

1

muskrat cut into pieces

1

flour

1

salt and pepper

2 1/2

tablespoon

butter

7

cup

boiling water

1

teaspoon

thyme

1

cup

3

corn potatoes, cubed

1/4

teaspoon

cayenne

3

medium

onions, sliced

2

cup

canned tomatoes with juice

Roll the muskrat pieces in flour, salt, and pepper. Brown in butter. Add muskrat and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. From: [email protected] From: "Karl E. Moser (Ke3nf)"
KARL'S STUFFED POSSUM

1

possum, whole

1

quart

1/8

cup

5

cold water salt 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 444

KARL'S WOODCHUCK STEW

1

woodchuck cut into pieces

1

flour

1

salt and pepper

2 1/2

tablespoon

butter

7

cup

boiling water

1

teaspoon

thyme

1

cup

3

corn potatoes, cubed

1/4

teaspoon

cayenne

3

medium

onions, sliced

2

cup

canned tomatoes with juice

Roll the woodchuck pieces in flour, salt, and pepper. Brown in butter. Add woodchuck and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 445

KATHIE JENKINS WILD RICE SOUP

1/4

cup

4

butter celery stalks, chopped

2

carrots peeled and diced

1

small

onion, diced

1

small

red onion, diced

1/2

cup

green onions, sliced

1/3

cup

slivered almonds

1

tablespoon

dill weed

2

teaspoon

black pepper

2

teaspoon

2

garlic salt bay leaves

1/2

teaspoon

turmeric

4

quart

chicken stock

1 1/2

cup

wild rice, well washed

1/2

cup

white rice, well washed

1/2

teaspoon

4

salt egg yolks

4

cup

cooked chicken diced

3

cup

mushrooms, sliced

Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630) Yield: 12 servings

Page 446

KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP)

1

each

green bell pepper, diced

3

tablespoon

oil

1/2

each

cucumber, diced

10

each

shallots, diced

16

oz

green peas, cooked

16

oz

corn

16

oz

tomatoes, crushed

1

cup

jerusalem artichokes, mashed - -=or; =- potatoes

1

grilled bannock

1

salt & pepper

Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot. Yield: 1 recipe

KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP)

1 3

green bell pepper, diced tablespoon

1/2

oil cucumber, diced

10

shallots, diced

16

oz

green peas, cooked

16

oz

corn

16

oz

tomatoes, crushed

1

cup

jerusalem artichokes, mashed - -=or; =- potatoes

1

grilled bannock

1

salt & pepper

Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot. Fast & easy Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 1 recipe

Page 447

KINIGAWISSIN (CREE - ASSINIWI'S VEGETABLE SOUP)

1

ea

green bell pepper, diced

3

tbl

oil

1/2

ea

cucumber, diced

10

ea

shallots, diced

16

oz

green peas, cooked

16

oz

corn

16

oz

tomatoes, crushed

1

cup

jerusalem artichokes, mashed, or p; otatoes grilled bannock (bread) salt and pepper

Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, Jerusalem artichoke or potato and bannock. Season to taste. Stir well and heat until everything is hot.

Page 448

KINLOCH'S GAME SOUP

----STOCK---3 2 1/2

game carcases; preferably from uncooked quart

water

3

onions; peeled & stuck with clove

2

ribs celery

1 1

handful black peppercorns teaspoon

1

kosher salt bouquet garni ----SOUP----

4

tablespoon

2

slice

butter bacon; chopped

2

carrots; chopped

2

potatoes; chopped

1

centiliter

1/2

garlic; chopped lemon rind; pared

1/2

orange rind; pared

4

juniper berries; crushed

1

tablespoon

1 1 1/4

redcurrant jelly salt & fresh black pepper

cup

port wine

Put all the stock ingredients into a large saucepan and cover with a lid. if you are using uncooked carcases, bring the water to simmering point, then drain off and measure 4 pints / 2 1/2 quarts / 2.5 litres of fresh water into the pan and bring to a simmering point once more (remember to add another tsp of salt). Once the water has reached a gentle simmer, cook. covered, for 3 hours. Cool, and strain the stock. Keep in the refrigerator and freeze the surplus stock for making game soup another time. Melt the butter in a large saucepan and add the bacon and onions; cook over moderate heat until the onions are soft and translucent, then add the carrots, potatoes, garlic, lemon and orange rind, and juniper berries. Cook for a further few minutes, then pour in 2 pints/ 5 cups /1.25 litres of the game stock. Half cover the pan with a lid and simmer gently for 40-45 minutes. Cool a bit, then liquidize, adding the redcurrant jelly to the soup in the liquidizer. Sieve the liquidized soup - game soup should be velvety smooth - and season to taste with salt and pepper. Add the port, and reheat to serve, garnished, if you like, with small croutons mixed with chopped parsley. This soup freezes very well. "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 Yield: 8 servings

Date: 05-10-96

Page 449

KITCHI-JIGAGAMANJ-NABO (SHALLOT SOUP)

2 1/2

lb

shallots

8

cup

water

3/4

cup

watercress

1 1/2

teaspoon

salt

1/4

teaspoon

black pepper

Finely chop the shallots. Put all the ingredients into a soup pot & simmer for 45 minutes. Season & serve. Yield: 6 servings

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 450

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 451

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 452

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 454

LAMB-RABBIT STOCK > JACK STECHER

1

medium

1

onion, whole, peeled and pierced with

2

whole cloves (or more to

1

taste)

1

head garlic, halved

1 1

widthwise medium

1

carrot, chopped into coarse chunks

1

stalk celery, chopped into

1

coarse chunks

1

medium

leek, cleaned, top removed,

1

and chopped into coarse

1

chunks

1

(reserve top)

1

bay leaf

1

sprig fresh herbs (mint,

1

rosemary, sage or cilantro)

7

whole black peppercorns

1/2

cup

cognac

10

cup

water

2

lb

lamb and rabbit bones

Brown the bones in a 425F oven for 15 minutes, turning occassionally. In a large stockpot, simmer the chopped leak in 1/2 cup water, covered, until the leek turns translucent, about 5 to 10 minutes. Add the carrot and celery and stir, uncovered, letting simmer for 2 minutes. Pour in the cognac, and bring up to a boil; as soon as it hits a boil, reduce the heat slightly and toss in the onion, garlic and bones. Stir, then add the water. Do not Boil; instead, put over medium-low heat, and let creep up to a simmer. Take 2 pieces of the leek top, and sandwich the bayleaf and the fresh herbs between the leek pieces. Tie together with twine, to make your boquet garni. Add to the stock, along with the black peppercorns. Simmer, uncovered, for 4 to 5 hours, skimming off any foam from time to time. Strain. From: Erica Rodgers Date: 17 Sep 97 Eat-L List (Recipes And Food Folklore) Ä Yield: 1 servings

Page 455

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 456

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 457 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

LEDA'S DAYLILLY SOUP

1

daylilly flower petals

1

wild or domestic garlic or

1

onions

1

spicy greens - radish,

1

evening primrose, lady's

1

thumb, etc.

1

yellow or orange lentils

1

soup broth- meat, veggie,

1

fresh or boullion

1

salt and pepper to taste

This can be made with fresh ingredients or dried. Lentils cook more quickly than other legumes, so they can be added at the samed time as the other ingredients. Sorry for the lack of measurements - depends on what I have on hand! Leda Combine all ingredients. Simmer until lentils are tender, about 20 min. From: [email protected] Yield: 4 servings

Page 458

Page 459

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 460 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
Page 461

LENCSELEVES FOGOYHUSSAL (LENTIL SOUP WITH PAR

2

partridges

1

cup

lentils

6

cup

broth, chicken

1

lb

veal bones

1

medium

carrots; peeled

1

parsnip; peeled

1

celery knob; peeled

1/4

lb

bacon, smoked

2

tablespoon

flour, all-purpose

1

small

onions; chopped

1/2

teaspoon

mustard, prepared

1/3

cup

heavy cream

Soak partridges in cold water 3-4 hours. Place lentils in soup pot with chicken broth, veal bones, carrot, parsnip and celery. Slowly bring to a boil. Cut smoked bacon into small dice and render fat. With slotted spoon remove cracklings and set aside. Dry partridges. Very quickly brown the whole bird in the bacon drippings, giving them some color. Remove partridges and place in soup pot with lentils. Make a roux with the same fat used to brown the partridges and the flour and onion. Add 1/2 cup cold water and whip until smooth. When partridges and lentils are done, about 2 hours, add liquified roux. Cook for an additional 10 minutes. Take out partridges and bone them. Replace meat chunks in soup. Just before serving, whip mustard and cream into the soup. Note: partridges can be one of the toughest birds in the world, and the 2 hour cooking time may be longer. This is an excellent way to prepare what would otherwise be a very tough bird. MM and upload by [email protected] / CBCH Yield: 6 servings

Page 462

LENTIL SOUP WITH PLANTAIN

1

cup

1/2

single

2

an onion, chopped stalks of celery, chopped

2 1

dry green lentils

carrots, chopped cup

chopped young plantain

1

leaves

1

clove of sliced garlic

1/4

cup

wild rice

6

cup

chicken soup broth

1

tablespoon

butter

Though Plantain leaves are not your run-of-the-mill salad or cooking green, the leaves are completely edible and are quite nutritious, with healthy amounts of vitamins A, K, and C. Harvest young leaves in the spring, as the older leaves are fairly tough. Boil like spinach in salt water, or tear and add to green salads. The seeds are also edible, with a nutty flavor, and can be dried on the stalks and then dispersed into soups, and stews for added flavor, nutrition and fiber. Heat the butter in a large saucepan and add celery, carrots, and garlic. Saute for a few minutes until heated through. Add the rest of the ingredients except rice and bring to a boil. Reduce heat and simmer partially covered for about 2 hours. Add the rice and cook for another 20 minutes or until the rice is tender. From: Linda Roberts
LIMA BEAN AND TOMATO SOUP

1

lb

3

quart

1

onions, sliced lb

3

salt pork tomatoes, cored

1 1

water sprig parsley

2 1/4

dried lima beans

chili pequin, crushed tablespoon

salt

Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965.

Page 463

Yield: 6 servings

LITTLE CURRENT WILD RICE PILAF

1/2

cup

1 1/2

cup

1 1/2

boiling chicken stock cookware spray

cup

2 1/2

native wild rice

chopped green onions cloves garlic, minced

cup

1

chopped sweet rice bell peppers

2

bay leaves

1/8

teaspoon

cayenne

3

tablespoon

chopped fresh parsley

Little Current is one of the prettiest spots on Manitoulin Island – the largest fresh water island in the world – and has been home to the native Ojibway for thousands of years. Once prepared, this textured native dish is sometimes mixed with equal quantities of cooked brown or white rice. The wild rice is not expensive as a little goes a long way. Check our web site shopping mall The Longhouse for genuine native wild rice available by mail order. The following recipe is from Etienne Poirier, Jr., column in CARP NEWS: Rinse the rice and cover with the boiling stock. Simmer for 5 minutes. Remove from heat and let stand, covered, for 1 hour. Spray a heavy saucepan and sauté onions, garlic and chopped pepper for 5 minutes over medium heat, stirring. Add rice and stock to the onions along with the other ingredients, making sure bay leaves are at the bottom. Cover and simmer for 45 minutes or until rice is tender. Remove bay leaves, stir and serve. Yield: 4 servings. Preparation: 20 minutes plus soaking. Cooking: 45 minutes. Freezing: excellent. Per Serving: 160 calories. Excellent source of calcium, potassium and vitamin A. Enjoy. AboriganalTourism - Native Cuisine Yield: 1 servings

Page 464

LITTLE WOLF'S MUTTON STEW RECIPE

2

lb

1 2

neck, plate or shoulder of mutton

lb

potatoes

6

onions

1

salt and pepper

3

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
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 465

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 466

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 467

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 468

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 469

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 470

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

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.

Page 471 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 472

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 474

MARINATED TOP ROUND OF BISON

marinade 1

cup

soy

1

cup

balsamic vinegar

1

cup

maple syrup

1

cup

water

1

teaspoon

chopped garlic

1

sprig

fresh thyme

16

lb.

bison bison top round, rolled and tied salt and pepper to taste potatoes 10

purple

potatoes, cut in quarters

5

yukon

gold potatoes, cut in quarters

2

teaspoon

chopped garlic

1

teaspoon

fresh rosemary

3

teaspoon

fresh parsley

1

teaspoon

fresh thyme

2

teaspoon

fresh chives

1/4

lb.

butter

1/2

cup

chicken stock

(chop all herbs separately)

with Rosemary and Garlic Herbed Potatoes Marinade Mix all ingredients thoroughly. Marinate the bison overnight in the refrigerator, covering the pan tightly with plastic wrap. Bison Preheat oven to 350° . Remove the bison from the marinade, and discard any leftover. Place bison in roasting pan and season with salt and pepper. Bake for about 1 3/4 hours. Remove and let rest for about 1/2 hour before carving. Potatoes Blanch potatoes in boiling, salted water until tender. In a large sauté pan, heat one teaspoon of the butter. Sauté chopped garlic until soft. Add potatoes, chicken stock, and chopped herbs. Cook until the potatoes are heated through. Add remaining butter and season to taste with salt and pepper. To Serve Place the potatoes on one side of a large platter. Arrange bison slices on the other side. Yield: serves 8

Page 475

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 476

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 477

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 478

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 479

MELANA'S FENNEL SOUP

1

fennel

Trim the fennel stalks down to the bulb, Peel off any wilted outer layer. Set the fine fennel leaves aside after having cut them with a scissors into small pieces. Cut the fennel bulb in small pieces and boil them together with dry white wine, water and a chicken bouillon cube for 8-10 minutes in the microwave oven at full power. Transfer the fennel and the liquid to a food processor, purée and let it cool. Cut the boneless, skinless chicken breasts (if possible smoked) into thin slices and add to the purée. If you are using shrimps instead of chicken, proceed straight to the following step. Microwave on high for four minutes. If you are using shrimps, add them. Microwave for another minute. Add the crème fraiche (sour cream) and two tablespoons of ouzo, pernod or a similar licorice/aniseed type apéritif. Stir well. Add some of the finely cut fennel leaves on top of the soup. Serve immediately together with, e.g. toast. Add more of the finely cut fennel leaves on top of each plate. The combination of two powerful aphrodisiacs (fennel and licorice or aniseed) might lead to pleasant surprises, but should be handled with care. Wild Edible Herb Kitchen: http://www.geocities.com/Heartland/Farm/9320/index.html E-Mail Group for Edible Wild Plants: http://www.onelist.com/subscribe/EdibleWild Yield: 4 servings

MELODY'S DEER CASSEROLE

1

lb

ground deer meat

3

or 4 large raw potatoes

1

peeled and sliced

10

oz

8

oz

1 1

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 480

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 481

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 482

MESQUITE CARROT SOUP By: Jolene Allred 2

tablespoons

butter 1 cup mesquite broth

3

cups

sliced carrots

1/2

cup

chopped onion 1 cup whole milk

1

large

clove garlic, minced fresh ground w; hite pepper

1/2

cup

water

In a large saucepan with a lid, melt the butter. Quickly sauté the carrot, onion, and garlic. Add the water, cover the pan, and simmer until tender. Puree carrots in blender or food processor. Return to saucepan. Add mesquite broth and milk. Season with fresh ground white pepper. Heat. Recipe is easily doubled. Yield: serves two to t

MESQUITE CARROT SOUP

2

tablespoon

butter

1

cup

mesquite broth

3

cup

sliced carrots

1/2

cup

chopped onion

1

cup

whole milk

1

large

1 1/2

clove garlic, minced fresh ground white pepper

cup

water

In a large saucepan with a lid, melt the butter. Quickly sauté the carrot, onion, and garlic. Add the water, cover the pan, and simmer until tender. Puree carrots in blender or food processor. Return to saucepan. Add mesquite broth and milk. Season with fresh ground white pepper. Heat. Recipe is easily doubled. :by Jolene Allred From: "Hill8628" date: Thu, 20 Feb 2003 03:41:20 ~0500 Yield: 4 servings

Page 483

MESQUITE CHICKEN MOLE

1

lbs.

chicken breasts

1

cup

chile powder,

1/4

cup

oil

2

oz

chocolate,

mild

unsweetened 1

onion, medium

1

teaspoon

1

garlic

1/4

honey (or brown sugar) clove teaspoon wine vinegar

2

teaspoons

sesame seeds

1

teaspoon

cumin

1/3

cup

chopped almonds

1/4

cup

mesquite meal

1

cup

chicken broth

(comino)

Heat oven to 350F * Brown chicken breasts in oil * Toast sesame seeds and almonds in a dry pan and set aside * Sauté onion and garlic * Mix mesquite meal with 1/3 cup chicken broth, * Add sesame, almonds, chile, chocolate, honey, vinegar, and cumin stirring to blend * Add remaining broth to achieve a paste-like consistency * Place chicken in an oven-proof dish, cover with the chile mixture * Bake at 350F for one hour Option: Peanut butter may be substituted for almonds Yield: 6 servings

Page 484

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 485

MIKODISSIMIN-OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP)

1/2

lb

soup beans, dried

1/2

lb

black beans

4

large

potatoes

4

tbl

oil

4

tbl

salt

1/2

tsp

black pepper

1/2

cup

shallots, chopped

Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour.

MIKODISSIMIN-OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP)

1/2

lb

soup beans, dried

1/2

lb

black beans

4

large

potatoes

4

tbl

oil

4

tbl

salt

1/2

tsp

black pepper

1/2

cup

shallots, chopped

Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour.

Page 486

MIKODISSIMIN-OPINABO (PEA, BEAN & POTATO SOUP

1/2

lb

soup beans; dried

1/2

lb

black beans

4

large

potatoes

4

tablespoon

oil

4

tablespoon

salt

1/2

teaspoon

black pepper

1/2

cup

shallots; chopped

Wash, soak & cook the dried peas as indicated on the package. Retain the c Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessar Bernard Assiniwi, "Indian Recipes" Yield: 10 servings

MIKODISSIMIN-OPINABO (PEA, BEAN AND POTATO SOUP

1/2

lb

soup beans; dried

1/2

lb

black beans

4

large

potatoes

4

tablespoon

oil

4

tablespoon

salt

1/2

teaspoon

black pepper

1/2

cup

shallots; chopped

Wash, soak & cook the dried peas as indicated on the package. Retain the c Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessar Bernard Assiniwi, "Indian Recipes" Yield: 10 servings

Page 487

MINI PUMPKIN SOUP WITH BLUE CHEESE AND TOASTED PUMPKIN SE

8

mini pumpkins

1

cup

thinly sliced onion

1 1/2

tablespoon

unsalted butter

1 1/2

cup

chicken stock

1 1/2

cup

water

2

teaspoon

vegetable oil

4

tablespoon

blue cheese

Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve seeds from 2 pumpkins. Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape. In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes. Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary. Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp. Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top. Yield: 4 cups from: Gourmet Magazine From: "Mignonne"
Page 488

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 489

MOCK CREOLE TURTLE SOUP

1/4

lb

1

butter juice and skin

1/2

cup

flour

1

tablespoon

fresh parsley; chopped

2

lb

lean stewing beef; 1 cubes

1

teaspoon

dried leaf thyme

1/2

cup

tasso; minced

1 1/2

quart

beef stock

1 1/2

cup

onions; chopped

1

teaspoon

white pepper

3/4

cup

celery; chopped

1 1/4

teaspoon

cayenne pepper

1/2

cup

carrot; chop fine

3 30

bay leaves centiliter

3

garlic; minced eggs; hard-boil; chop

1 1/2

cup

tomatoes; chop, peel, seeded

2

teaspoon

tomato paste

1

tablespoon

1

worcestershire sauce sherry

1

lemon; peeled and chopped -garni

1

green onion tops thinly sliced.

Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and cook while stirring until roux is medium brown. Add onions, celery, carrots and garlic and cook for 5 minutes until soft. Add meat and all remaining ingredients except eggs, green onions and sherry. Stir to blend and simmer until meat is very tender, about 1-1/2 hours, add a little water if needed during cooking. Taste for salt and pepper and, if desired, Tabasco. Add egg and cook for 5 more minutes. Garnish with green onions and pass the sherry. Source: Upperline Restaurant, N.O.LA. Yield: 8 servings

Page 490

MOHAWK CORN SOUP By: Aboriganal Tourism - Native Cuisine 1

liter (4 cups)

lyed white corn or canned white hom; iny

300

ml

navy beans

1

kg (2 lb)

side pork or 1/2 kg side pork and s; alt pork salt and pepper to taste

Place the beans in a pot. If using canned white hominy corn, rinse corn several times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak overnight. In the morning cook the beans and corn in the same water until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces. Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce heat and continue to simmer in a covered put for 2 hours or until meat is tender. Drain meat, saving the broth in a separate container. Place both meat and broth in the refrigerator until cool. Skim off fat from the broth. Add meat and broth to the beans. (For thicker soup, mash half of the beans before adding the meat and broth.) Season with salt and pepper. Bring to a mild boil and serve. Yield: 6 servings

MOHAWK CORN SOUP By: Chris Kahon:wes Deer, Mohawk recipe [7]Mohawk Corn Soup--Chris Kahon:wes Deer -- Kahnahwake (Canada) Mohawk, is a college student who maintains a very informative homepage (and soon will be producing a Mohawk Nation page). He posted this recipe on the personal section of his homepage. I very well demonstrates what I said about my own corn chowder recipe: Soups and stews are ideas, not recipes. Put in what you got! Put in what you like! Put in enough to make enough to feed everybody! And after you've checked out his recipe, look at the rest of [8]Kahon:wes's Mohawk Home Page highly informative!

Page 491

MOHAWK CORN SOUP

1

liter

1

(4 cups) lyed white corn or canned white hominy

300

ml

white navy beans

1

kg

(2 lb) side pork or

1/2

kg

side pork and salt pork

1

each

1

salt and pepper to taste

Place the beans in a pot. If using canned white hominy corn, rinse corn several times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak overnight. In the morning cook the beans and corn in the same water until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces. Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce heat and continue to simmer in a covered put for 2 hours or until meat is tender. Drain meat, saving the broth in a separate container. Place both meat and broth in the refrigerator until cool. Skim off fat from the broth. Add meat and broth to the beans. (For thicker soup, mash half of the beans before adding the meat and broth.) Season with salt and pepper. Bring to a mild boil and serve. 6-8 servings. AboriganalTourism - Native Cuisine Yield: 1 servings

MOHEGAN JERUSALEM ARTICHOKE SOUPBy: Spirit of the Harvest 2

lb

jerusalem artichokes

6

c

chicken broth

1

c

thinly sliced green onions salt/pepper to taste

2

T

minced fresh dill

Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Yield: 4 servings

Page 492

MOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP By: meril Lagasse md butternut squash, about 1 1/2 to 2

tb

olive oil salt freshly ground black pepper

12

c

chicken stock

2 1/2

c

chopped onions

1

c

wild rice

3/4

lb

smoked sausage, such as kielbasa, c

2

c

fresh corn kernels

1 1/2

c

half and half

1

tb

chopped fresh parsley leaves

reheat 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: 0 servings

Page 493

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 494

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 495

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 496

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 497

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 498

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 499 Jeffrey Amber, executive chef, Moose's Recipe By

: Jeffrey Amber, executive chef, Moose's

From: "M&R~1/2moonbay"
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

Date: 01 Jun 97 National

Cooking Echo Ä Yield: 4 servings

MRS. PEACOCK'S QUAIL

12

quail

1

cup

mushrooms

1

cup

fresh bread crumbs

1

teaspoon

salt

1/4

teaspoon

cayenne pepper

4

teaspoon

truffle peelings

1

tablespoon

flour

1

tablespoon

oil

2 1/2

cup

chicken broth

1/4

teaspoon

dried minced onion

1/2

teaspoon

minced parsley

Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3/4 hour at 325, basting frequently. Yield: 12 servings

Page 500

MUSHROOM-PECAN STEW

1

cup

finely ground toasted pecans

4

cups

water

1

tsp.

salt

1/2

cup

stone-ground cornmeal

2

cups

coarsely chopped onions

3

tbs.

butter or vegetable oil

8

cups

fresh mushrooms, chopped or*

1

bunch

chives, minced for garnish

Any mixture of fresh or dried mushrooms will work in this recipe; fresh portobello, cepe, morel and porcini are especially good. Don't use shiitake mushrooms, the flavor isn't quite right. * 8 oz. dried wild mushrooms, soaked, drained and chopped Stir pecans into boiling water. Add salt; simmer 5 minutes. Slowly stir in cornmeal; simmer 10 minutes. While nut mixture cooks, heat oil or butter. Saute onions on low heat until translucent. Saute mushrooms with onions until they begin to brown andexudejuices.Pourmushroom-onionmixtureinto nut mixture; simmer 15 minutes. If desired, serve stew over fried cornmeal mush or soft polenta. Garnish with chives Yield: makes 8 serving

Page 501

MUSHROOMS WITH CHIPOTLES (HONGOS CON CHIPOTLES)

1

lb.

mushrooms

1

med.

onion, chopped

1-3

cloves

garlic, chopped

1

canned

chipotle chile

3/4

c.

chicken stock or water

2

T.

tomato paste

1/4

tsp.

dried oregano, preferably mexican

4

T.

olive oil

2

T.

butter

1

tsp.

salt and freshly ground pepper to t; aste lemon juice

The combination of the subtle earthiness of the mushrooms with the smoky fire of the chipotle pepper gives this dish a unique (and not so subtle) flavor. Remove the stems from the mushrooms and combine the stems with the onion, garlic, chipotle chile, stock, tomato paste, and oregano. Process to form a smooth puree. Heat half the oil in a skillet over moderate heat and cook the mushroom stem mixture over moderate heat, stirring frequently, for 5 minutes. Cut the larger mushroom caps in half or quarters to make them uniform in size with the smaller mushroom caps. Heat the remaining oil and the butter in a separate skillet over high heat and saute the mushroom caps until lightly browned, about 5 minutes. Remove from the heat, stir in the sauce and lemon juice, adjust the seasoning with salt and pepper, and serve immediately. Yield: serves 4 to 6.

Page 502

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 503

Yield: 4 servings

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 504

MY HEARTY SOUP

----STOCK---3

quart

3

water bay leaves

1

poultry seasoning as

1

desired

1

herbs as desired

2

garlic cloves, minced or

1

teaspoon

2

large

2 3

minced garlic (bottled) onions, coarsely chopped celery stalks, in chunks

lb

meat (chicken, turkey, rabbit, wha; tever

1

black peppercorns, a few

1

soup

1

noodles or pasta as desired

3

carrots, diced

2

celery stalks, diced

1

spanish onion, diced

1

cup

green beans, frozen

1

cup

potatoes, cubed

1

cup

mushrooms, sliced

1

salt & pepper as desired

1

tobasco sauce as desired

Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. Continue cooking for 4 to 8 hours. Remove meat and allow to cool. Strain Stock and chill if necessary to remove any fat. After removing fat, return to pot. Strip meat from bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a simmer and cook til vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or bread. Yield: 10 servings

Page 505

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 506

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

Date: 15 Feb 99

Yield: 4 servings

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 507

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 508

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 509

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 510

NATIVE AMERICAN LIMA BEAN AND TOMATO SOUP

1

lbs

3

quart

1

water parsley

2 1/4

dried lima beans

onions, sliced lbs

3

salt pork tomatoes, cored

1

chili

pequin, crushed

1

tbsp

salt

1 Recipe by: the art of american indian cookery soak the beans in 1 ½ quarts water for 3 ½ hours; drain and rinse. 2 Place in large, heavy kettle, cover with 1 ½ quarts water, add remaining ingredients and simmer, slowly, for 1 hour. 3 Uncover and simmer for 1 additional hour. 4 Serve hot.

NATIVE AMERICAN LIMA BEAN AND TOMATO SOUP

1

lb

3

quart

1

onions, sliced lb

3

salt pork tomatoes, cored

1 1

water sprig parsley

2 1/4

dried lima beans

chili pequin, crushed tablespoon

salt

Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. Typed by Loren Martin Yield: 6 servings

Page 511

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 512

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 513

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 514 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 CORN AND PUMPKIN STEW

2

tablespoons

butter or olive oil

1

medium

onion, chopped

2

cloves

garlic, minced

3

cups

fresh pumpkin, peeled and cut into; 1-inch chunks, or 3 cups

3

cups

corn kernels

1

sweet

potato, peeled and cut into 1-inch; chunks

8

cups

broth or water

pumpkin puree

dried or fresh sage leaves, to tast; e freshly-ground black pepper, to tas; te sea salt, to taste 1. In a large soup pot, saute onion and garlic in the butter or olive oil, stirring occasionally, for 5 minutes, until softened. Add the remaining ingredients and bring to a boil. 2. Reduce heat and simmer mixture, covered, for 20 minutes, or until pumpkin and potato are tender. 3. Using a potato-masher, gently mash the pumpkin and potato and stir thoroughly to combine. Taste for seasoning and add salt or pepper if needed. Serve hot. Yield: serves 6 to 8.

Page 515

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 516

NATIVEWAY ANUH'S GREEN CORN SOUP

1

onion

2

green onions

2

sprouted garlic cloves

1

oil

1

potatoes

1 1

chicken broth dash

1

milk salt and pepper to taste

1

big pat of butter.

1

fry bread

Green Corn soup was also made for Green Corn Ceremony using corn in the "mi lk" stage, also with wild onions. I have adopted, for myself, a recipe that I worked up using potatoes (common in the New England corn soups). Chop up a whole onion, and one or two green onions as well as one or two sprouted garlic cloves when available (we grow our own, so they are availab le much of the year). The garlic, btw, gives it a touch of the flavor of wild onions, which are as much garlic as onion in flavor. Cook in oil in a large pot. While that is cooking, peel and dice some potat oes. If you have "new potatoes", just scrub them and leave the skins on. Throw in the pot with the onions and cook it all until the onion is transparent. If the potatoes brown a little, all the better. Just barely cover with clear chicken broth and cook, covered, until the pot atoes are done. Add a dash of milk, salt and pepper to taste, and a big pat of butter. Serve with fry bread on the side and you have a very filling meal that is really healthy. Classification: Contemporary Adaptation Nation/Tribe: Cherokee (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

Page 517

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 518

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 519 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 CHICKEN CORN STEW (TSI-TA-GA A-SU-YI SE-LU)

1

chicken

1

corn

1

beans

1

salt and pepper

Stew chicken until well done. Add cooked, skinned corn. Cook together long enough to get a good flavor. Beans may be added if you like. Season to taste with salt and pepper. 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 CORN BREAD SOUP (SE-LU GA-DU OO-GA-MA)

1

cornbread

1

water

1

grease

1

meat

Slice cold cornbread as thin as possible. Toast both sides before the fire, drop the toasted pieces into boiling water, and season with grease and meat if you have it. 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 520

NATIVEWAY CORNMEAL GRAVY

1

water or milk

1

salt

1

red pepper

1

meat gease

1

cornmeal

Put some water, milk (if you have it), salt, and red pepper in a skillet where meat has been cooked (if you have meat), otherwise use a clean skille t. Add cornmeal and cook until the meal is done. Eat this by itself, with bread for breakfast, or with vegetables if you have some. 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 DRIED CORN SOUP

1 7

ear dried blue and white or other c; orn, removed from the cob cup

water

1

(2x1) strip fat back,

1

sliced

5

oz

dried beef

1/8

teaspoon

fresh ground pepper

Soak the corn in 2 cups water for 48 hours. Place the corn and its soaking water in a large saucepan. Add the remain ing water and the fat back, and simmer, covered, for about 3 hours and 50 minut es or until the corn is tender but not soft. Mix in the dried beef and pepper, and simmer, stirring, for 10 minutes more. Serve hot. ***This is great with some frybread and then maple candy or an Apricot drink. Classification: Unknown Nation/Tribe: Cherokee ([email protected] from the NA Message Board) 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 521

NATIVEWAY EGG SOUP

1

eggs

1

water

1

salt

1

grease

1

meat

1

mush

Beat eggs (chicken or bird) slightly and pour into boiling water. Season with salt and grease. Add meat if you have it. Serve the soup hot with mush. 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 FISH SOUP

1

eggs

1

water

1

salt

1

grease

1

meat

1

mush

Beat eggs (chicken or bird) slightly and pour into boiling water. Season with salt and grease. Add meat if you have it. Serve the soup hot with mush. 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 522

NATIVEWAY FISH SOUP #2

1

fish

1

water

1

cornmeal mush

Clean and bake a fish very brown. Put the fish into a pot of water and cook until done. Serve this soup with mush. 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 HICKORY NUT SOUP

1

hickory nuts meal

1

boiling water

1

dumplings

Using pre-prepared hickory nuts "balls", place desired number of balls in a pot and pour boiling water over them, stirring constantly. If this is made into a thick soup, it can be served with any type of bread or dumpling. If it is made into a thin soup, it may also be used as a drink. As soon as enough soup has been poured off to leave a very thic k mixture, more water may be added. Do not drink the very last of the mixture because that is where the little bits of hull will be. 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 523

NATIVEWAY HOMINY SOUP (GV-WI SI-DA A-MA-GI-I)

1

corn grits or

1

fresh corn and lye

1

water

Put grits left over from sieving parched cornmeal into boiling water. Cook briskly until soft, then pour into a storage vessel. Drink fresh, hot or cold, or wait for it to ferment. ~orUsing fresh corn, make grits. Make the soup as when using parched corn grits. ~orUse parched corn grits to make hominy soup. Put the corn in the lye until the skin slips. Beat the corn in the cornbeater, and sift the meal to remove the larger particles. Cook the larger particles in water unt il they are done. Store this soup in a pottery jar. It will turn sour like buttermilk by the next day. You can keep this for up to four days before you have to throw any of it out. This drink/soup was always offered to visitors and enjoyed by those who worked in the field. 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 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 524

NATIVEWAY MUSHRAT (MUSKRAT) FIDDLEHEAD STEW

1

muskrat

1

fiddle-head ferns

1

potatos

I lived on a Passamaquoddy Rez in Maine for 10 years and still go back a lot. It is one of the "Abnaki" tribes (they say Wabanaki, Dawn People. One thing I really liked there (to my surprise) was "Mushrat" (Muskrat) stew with fiddle-head ferns and potatos, which is a springtime dish of great est eem. I can't tell you how it's prepared, but maybe someone here can. The mushrat , it was pointed out to me, is a very clean animal that swims, and eates only vegetation. The fiddleheads are a species of fern that grows by river banks . It is cut low to the ground when it first comes out of the ground and forms that coiled up shape like the far end of a fiddle. Coiled up, in other word s. They collect them in net onion bags. It is a real pain to clean them, but worth it. You have to put them in cold water and uncurl each one and take off the brown stuff that looks like the stuff on peanuts. Then you have to par boil them a while and throw off the first water. Then they are gently cooked again in water in a pan that has had salt pork "tried out" (fried gently) in it. Near the end of the cooking, often cut up potatos are added. Fiddleheads are delicious, hard to explain what they are like. I don't know how the muskrat is prepared, but apparantly as any stew. This dish -- muskr at, potatoes and fiddleheads -- is only do-able for about 3 weeks max, of the year. The muskrat tastes like turkey. Classification: Traditional Nation/Tribe: Abenaki (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

Page 525

NATIVEWAY NUT AND MINT SOUP

20

oz

1/2

cup

2

washed lb

1 3

raw pinon nuts stalks of mint leaves,

1 2 1/2

beef consomme

chick-peas, drained and rinsed

cup

water

1

fresh ground pepper to

1

taste

Place consomme, water and pinon nuts in a large saucepan and bring to a boil. Reduce heat, add chick-peas, and simmer for 15 minutes. Turn heat off, add mint leaves, and let steep about one minute. Serve immediately. Season each helping with fresh ground pepper. Classification: unknown 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 OTOE DRIED CORN SOUP

3

lb

beef cut into 2 cubes

1

box copes dried corn

1

water

Put beef corn into 5 qt. pot add water to about 3 " from top of pot. Use medium heat cook about 2 hours give or take. Do not add any more water.....eat with frybread. Classification: unknown 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: 5 servings

Page 526

NATIVEWAY PEANUT SOUP

9

oz

jar, dry roasted peanuts

2

cup

water

2

cup

milk

11

gm

1 1

package instant chicken broth

tablespoon

minced chives

Chop the nuts fine or puree in a blender. Place the nuts and remaining ingredients in a large saucepan and heat, stirring for 5 to 20 minutes. Serve hot. Special Note: This soup is extremely rich!! Make the portions small. You can substitute peanut butter in a pinch. Classification: Traditional / Contemporary 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 POTATO SOUP (NU-NV OO-GA-MA)

1

potatoes

1

onions

1

water

1

milk

1

salt and pepper

Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat the misture. Add salt and pepper if desired. This soup is best when eaten hot. 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 527

NATIVEWAY PUEBLO PUMPKIN SOUP

2

tablespoon

2

butter or oil tomatoes , peeled, seeded

1

and chopped

1

green bellpepper, chopped

1

large

onion, chopped

1

teaspoon

dried mint

1/2

teaspoon

sugar

1/2

teaspoon

grated nutmeg

2

cup

cooked pumpkin

2

cup

chicken broth

1

tablespoon

flour

1/2

cup

light creme or milk

1

chopped fresh cilanto

1

(corriander) for garnish

Saute tomatoes, pepper, onion, mint, sugar, nutmeg in butter for 5mins. Add pumpkin and broth and bring to boil. Stir until well blended. Reduce heat and simmer covered for 15-20 mins. Mix flour and creme until smooth and add to soup. Stir until thickened. Garnish with Cilantro. Classification: Contemporary Nation/Tribe: Pueblo (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

Page 528

NATIVEWAY PUMPKIN SOUP

1

small

1

pumpkin, or 29oz canned pumpkin

2

tablespoon

peanut oil or sunflower oil

3

tablespoon

maple syrup or honey

1/2

teaspoon

ground spicebush berries or

1 4

allspice cup

1

chick or beef broth thinly sliced green onion

1

tops

1

chopped hazelnuts

1

roasted pumpkin and

1

sunflower seeds for garnish

1

salt

1

pepper

Place pumpkin in saucepan. Season with salt, peper, spiceberry, and syrup. Slowly stir in broth to consistency desired. Simmer over med heat for about 5 mins until hot. (If desired, serve in small pumpkin or squash shells). Garnish with onions, nuts and hulled seeds Classification: Contemporary Nation/Tribe: Unknown NE Woodland (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

Page 529

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 530

NATIVEWAY SILKSTONE'S CORN SOUP

1

fresh corn; grated

1

scrap pork - fat back or

1

hocks

1

water

1

finely chopped green onions

1

salt and pepper

Take fresh corn - rub it on a grater to make the milk to run - scrape the whole works - kernel milk into a pot -(it takes a bunch but be patient ) - - cook the soup - add scrap pork - fat back or hocks or what you have - and a bit of water - to thin for cooking - keep adding water while the pot boils to a creamy broth - add finely chopped green onions to taste and salt and pepper - skim the soup when the meat is tender and falling apart - thin to a good consistancy - taste - UMMMMM _ think I'll go make some now ! (I use frozen corn on the cob in the winter !) Classification: Contemporary Nation/Tribe: Unknown Woodland (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 SUNFLOWER SEED SOUP

2

cup

hulled sunflower seeds

6

cup

chicken broth

3

small

green onions, thinly sliced

2

tablespoon

chopped fresh dill

1

salt and ground pepper to

1

taste

Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste. Classification: Contemporary Nation/Tribe: Ottawa (as 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

Page 531

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

water

2

yellow onions, peeled and

1

quartered

1 1/2

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

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

Page 532

NATIVEWAY YELLOW JACKET SOUP

1

ground dwelling yellowjacket

1

grubs

Although the mention of "yellowjacket soup" immediately raises an eyebrow on those unaccustomed to such a food, it is actually a delicacy and should not be criticized until tried. Only the bravest should dare to try this dish!! Secure an entire nest of ground dwelling yellowjackets when it is full of grubs. Loosen all the uncovered grubs by heating and removing them. Heat the nest with the remaining grubs over a fire until the thin, paper-like covering parches. Pick out the yellowjackets and brown them over the fire. Cooked the browned yellowjackets in boiling water to make soup and season to taste. Classification: traditional Nation/Tribe: Cherokee / Eastern Cultures 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

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 533

NAVAJO GREEN GHILI STEW

1/4

cup

corn oil

3

slice

bacon

1

large

onion; coarsely chopped

4

centiliter

garlic; diced

2

lb

lean ground beef or lamb

2

cup

beef broth

2

cup

1 1

stewing tomatoes; coarsely . chopped

cup

1

green chili peppers; peeled . roasted & coarsely choppd

1

teaspoon

cilantro; diced

1

teaspoon

dried oregano

1

teaspoon

ground cumin

1

cup

1

pinto, black turtle or . anasazi beans; cooked

1

salt & pepper to taste

2

cup

lettuce; shredded

1/2

cup

carrots; shredded

1/2

cup

onions; shredded

1

cup

cheddar cheese; shredded

Heat the oil in a large heavy skillet; cook the bacon, onion, and garlic in the oil over medium heat for several minutes until the onion is just translucent. Draw these ingredients over to one side of the pan and add the ground beef or lamb, stirring and browning quickly. Add beef broth, tomatoes, peppers, herbs and seasonings, and beans, if desired. Thoroughly stir these ingredients and simmer for 30 minutes. Balance and adjust flavors. Set aside or save overnight and rewarm. Blend greens, carrots, onions, and cheese in a medium bowl and chill until you are ready to serve the chili, spooned hot over these ingredients. To assemble Navajo Tacos, top a warm piece of frybread with a generous handful of the chilled lettuce mixture. Spoon a generous serving of the Navajo Green Chili Stew on top. Some individuals may want additional shredded cheese and hot sauce on top of this. Selections of these condiments, and more, are usually provided, so that each person can dress his or her own tacos accordingly. All of this is served with great good humor, which simply makes everything taste better! ** Enduring Harvests: Native American Foods & 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 From: Paul Macgregor Yield: 24 tacos

Date: 03-27-96

Page 534

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 535

NAVAJO PASOLE RESTAURANT By: Burning Tree 3/4

pot

Water

2

can

white hominy

2

can

diced tomato

chicken base to taste

garlic menudo spice mix chili powder Mexican or California fresh celentro; chopped onion; chopped chicken or pork; cooked boned chopped Add all to soup pot spice to taste ( slightly hot) let simmer two hours and add cooked meat last. Adjust seasoning if needed.

Page 536

NAVAJO POSOLE

2 cups blue dried posole (dried whole hominy) 1/2 cup mild fresh green chiles, roasted, peeled amd chopped or 1 4 oz can 1 - 3 fresh or canned jalapeños, peeled, seeded, chopped 2 cloves garlic, minced 1 onion, chopped 1 -2 peeled, seeded, chopped tomatoes (about 1 cup) 2 - 3 lb boneless pork roast 2 tsp dried oregano 1/4 cup choppeed fresh cilantro Salt to taste 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 400° 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. Yield: 6 servings

Page 537

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 538

NETTLE SOUP

1

x

no ingredients

50g (2oz) butter 25g (1 oz) flake oatmeal 175g (6oz) leeks, white and green parts 225g (8oz) nettle tops, chopped 350g (12 oz) potatoes, peeled and diced 900ml (1½ pints) vegetable stock or water 300ml (10 fl oz) milk salt and freshly milled black pepper. Melt the butter in a large saucepan and fry the oatmeal until well toasted. Stir in the leeks, nettle tops and potatoes and continue to fry for a few minutes. Stir in the liquid and the seasoning. Bring to the boil, then reduce the heat and simmer very gently for about 30 minutes until the vegetables are tender and the oatmeal cooked. Stir frequently during the cooking to ensure that the potato and oatmeal do not stick and burn. Sieve or liquidise the soup, adjust the seasoning and serve very hot.

Page 539

NEW MEXICAN RED CHILE TURKEY By: Diane Lauer, Loveland, Co 1/2

cup (1/4 lb.)

butter

2

tablespoons

chopped fresh oregano leaves or

1

tablespoon

dried oregano

2

tablespoons

chopped fresh thyme leaves or

1

tablespoon

dried thyme

4

cloves

garlic, peeled and minced, plus 1 w; hole head (3 oz.)

1

turkey (14 to 18 l kosher salt pepper

10

dried

1

onion (10 oz.)

2

to

new mexico chiles (2 to 3 oz. total; see notes) 4 cups fat-skimmed chicken broth

Notes: If you can't find New Mexico chiles in supermarkets or Latino grocery stores, substitute dried California chiles. Prep and Cook Time: 3 to 4 hours. 1. Preheat oven to 325°. In a 1- to 2-quart pan over medium heat, melt butter. Stir in half the oregano and thyme and the minced garlic. Remove from heat. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for gravy or discard. Rinse turkey inside and out; pat dry. Lightly sprinkle turkey cavities with salt and pepper and remaining oregano and thyme. 3. Rinse chiles and pat dry. Cut off stems and shake out seeds (cut chiles, if necessary, to remove seeds easily). Peel onion and cut into 1-inch wedges. Rinse garlic head and cut in half crosswise. Place half the chiles, onion, and garlic in turkey body cavity. Set a V-shaped rack in a 12- by 17-inch roasting pan. Place remaining chiles under center of rack. Set turkey, breast up, on rack. If desired, tuck wing tips under body and loosely tie ends of drumsticks together with cotton string. If turkey overlaps pan rim, tuck a strip of heavy-duty foil along pan sides to keep fat from dripping over. Brush turkey all over with butter mixture. Sprinkle lightly with salt and pepper. Lay remaining onion and garlic, cut side down, in pan. Pour 2 cups broth into pan. 4. Roast turkey until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours. Check pan occasionally; if most of the broth has evaporated, add 1 to 2 cups more broth so pan drippings don't burn. Tip turkey slightly to drain juices from body cavity into pan. Transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. 5. Meanwhile, pour pan juices into a 2- to 4-cup glass measure. Skim off and discard fat. Pour 2 cups of the pan juices (if you don't have enough, add more broth to make 2 cups) into a blender. Add onion and chiles from turkey cavity and pan. If desired, squeeze garlic from skins into blender, or discard garlic head. Holding blender lid down with a towel, whirl until mixture is coarsely puréed. Return sauce to roasting pan and stir over

Page 540 medium heat until hot. Add salt to taste and pour into a bowl. 6. Carve turkey and serve with chile sauce. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 350° to 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Diane Lauer recalls her first Thanksgiving in New Mexico, as a teacher at the San Diego Mission School at the Jemez Pueblo Indian reservation: It was sure different from the Thanksgiving dinner I grew up with in Illinois red chile gravy instead of giblet gravy The garlicky spiced bird was heaven. Yield: 14 to 18 servin

Page 541

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 542

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

Page 543

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 544

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 545

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 546

NOPALES GUISADOS- STEWED NOPAL CACTUS By: Inelva Carrasco Espinosa Oaxaca, Mexico 1

lb.

nopales (cactus paddles)

1

lb.

plum (roma) tomatoes

1/4

lb.

medium onions

1/2

cup

water, divided

1

T.

olive oil

1

sprig

epazote

2

tsp.

stock

1/2

tsp.

salt, or o taste

A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico. Nopales are also known as cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh): An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote. Bring a medium saucepan of water to a boil. Trim off spines and damaged bits, clean and wash the cactus. Cut each paddle into half-inch squares. Drop the cactus pieces into the boiling water and cook for 5 minutes; drain. Trim stem ends of the tomatoes and cut the tomatoes into quarters. Place them in a blender container with the onion and one-fourth cup water. Whirl until thoroughly blended. Heat the olive oil in a saucepan. Add the tomato mixture, epazote, stock and salt. Bring to a boil and simmer uncovered about 10 minutes. Add the cactus squares and the remaining one-fourth cup water. Bring to a boil and simmer gently, uncovered, 5 minutes. If the sauce becomes too thick, thin with a little water. Yield: 4-6 servings

Page 547

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

NORTH WOOD CLAM CHOWDER

6

medium

6

cup

2

potatoes,peeled and cut into 1/2 cu; bes chicken stock (you can use canned c; hicken broth.) 6 1/2 oz cans minced clams,drained; - save liquid

1

tablespoon

1 1/2

medium

1

lemon juice onion,diced 6 oz pkg. fresh mushrooms,sliced in; three pieces lengthwise

4 1/2

tablespoon

1/3

cup

3

butter flour bay leaves

1 1/2

cup

whipping cream

2 1/2

cup

cooked wild rice

1/2

teaspoon

pepper

Salt to taste Golden sherry Saute onions and mushrooms in butter until onions are clear. Put potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20 minutes.Add flour to onions and mushrooms,stir until smooth. Add onion mixture to soup pot.Toss in bay leaves and pepper, add salt to taste,cook for 10 minutes.Stir often.Add clams,cream and wild rice.Heat - stirring constantly.Just before serving add sherry to taste. Yield: 6 servings

Page 548

NTAUK CLAM CHOWDER

4

slices bacon

2

yellow

onions (peeled & minced)

2

can

clams

2

tbls.

butter/margarine

2

tbls.

flour

2

c.

water

6

potatoes (peeled &

1

tsp.

salt

1/8

tsp.

pepper

Cut bacon into small strips. Brown bacon. Add onions and saute until golden. Chop clams, drain and save liquid. Add clams to pot. Mix in butter/margarine and flour. Heat, stirring for 2 min. Stir in clam juice and water. Add potatoes, salt and pepper. Simmer, covered for 2 hours. Stir occassionally.

Page 549

NUPA ACORN SOUP PART 1

1

black oak acorns - cleaned

1

about 20 pounds

1

water

1

cedar or redwood bows

Acorns are gathered in the fall, right now we are in the peak of the season. Usually the first fall of acorns we disregard. They are normally the wormy ones. Sometimes we will gather these "Pehepes", and use them in our dance regalia. These "Pehepes" are acorns that have been infested with worm larve, and they make the acorns form looking like hunchbacks. They make interesting necklaces and there is a story about "Pehepes" and why we use them, but that again is another chat... My family and I have been known to gather tons of acorn. In the past my Great Aunt Mary had a room in her house where we would deposit all of the acorn we gathered. This was a 10'x12' room, with a four foot board across the doorway. This room was always full of acorn. As children we used to fight for the right to jump into the acorn and stir them up. Anyone bigger than a child would crack the hulls. This had to be done twice a week so that moisture didn't build up and that the acorn dried properly. Traditionally our people stored acorn in 'Chukas', acorn graineries made of cedar and California laurel. These are cylinder in shape and raised above the ground on stakes about three feet. Lacking a spare room for my acorn, I store mine in gunny sacks and hang the filled bags from the rafters in my garage. My sisters living on the rez, use the huge army surplus bins my parents bought. They keep them covered and stir them twice a week. No matter how you store your acorn it is essential that you add a generous amount of California laurel with the nuts. Laurel or bay leaf is a natural insect repellent and keeps the bugs away from the acorn. We let the acorn dry or season at least for a year, this assures that the nuts are well dried. We then crack and hull the acorns. We then spread the acorn meats to allow any additional drying. On the acorn is a red skin, the skin is thicker in the crevices of the nut, it is very important that all of this skin is removed. Otherwise when cooked it is like trying to swallow the chewy part of popped corn. When the nuts are dried this red skin has a tendency to really cling to the nuts. If you sprinkle a little water on them when they are dry it lifts the skin making it easier to remove. We use an open twined winnowing tray in this process of removing the husk skin. Once the acorn is cleaned thoroughly and dry, we begin the hard work. The acorn now needs to be pounded. It is not ground. We do not have grinding rocks, we have pounding rocks. We also have granite mortars and pestles. The pestles are raised above the hole in the mortar rock and allowed to slide through your hands into the acorn in the mortar. Some folks use a 'hopper basket' which catches the acorns as they hop up and allows them to roll back into the mortar. The basket is a conical shape, like a funnel. Of course this is a very time consuming process and you develop wonderful arm muscles. But, let's face it

Page 550 folks, this is 1998. Today for smaller batches you can use an electric coffee grinder, a Veggiemeal, mill and juicer works wonders for medium batches. For large batches like my sister and I do, we use an electric flour mill. The acorn flour should have the consistency of wheat flour mixed with very fine corn meal. Once you have your flour ground, you can begin your next step. This process is called leaching. In this step you are washing out the tannic acid in the flour. Tannic acid is bitter to taste, if you can digest enough it is toxic. Only cattle, pigs, deer and rodents are known to eat them raw. Though in California there are documented cases where in a heavy acorn fall cattle ate too much acorn and dropped dead in the pasture. Traditionally we would go to the nearest stream and find a sandy area. Here we would form out a leaching bed and spread out the acorn flour on top of the clean sand. We would then form a channel bringing the water to the bed and allowing a steady stream to flow over the acorn. Cedar bows are used to allow the incoming water to flow evenly over the flour. You would allow this to continue for at least 8-10 hours, depending on how much and how deep the flour is, after 8 hours you would make a taste test to determine if it was ready. Today we have a raised table made of boards and chicken wire, which we cover with a thick bed of fresh pine needles, and then a clean cotton sheet. On top of this we spread the acorn flour and leach it using a water hose placed on top of a spread of fresh cedar bows. It still takes 8-10 hours. When the leaching process is complete, the flour will no longer have a bitter taste, but rather a slightly sweet taste. When it is ready we pick it up off the leaching bed. It comes up like globs of wet clay. Using the traditional method of a sand bed you would gently wash off any sand with water. Because acorn is high in oils not much adheres to it. The leached acorn flour is then mixed with water, usually a 2-1 ratio for a thick soup or a 3-1 ratio for a thinner soup. This is an approximate measure, as my sister and I mix the flour and water with our hands and know what we are looking for. My sister and I still cook acorn in the traditional method, using baskets and hot rocks. The baskets used for cooking are three rod coiled cooking baskets. They are water tight. In order to use these baskets for cooking they must be soaked in water overnight. This allows the basket material to soak in the water and makes the basket water tight. Before cooking acorn we take a little of the leached flour and rub it into the weave of the basket to assure no leakage. We then mix the leached acorn flour with water in the basket. From: "Andre And Melana"
Date: 02-08-02

Page 551

NUPA ACORN SOUP PART 2

1

con't

The morning we are going to cook the leached acorn we build a large fire in the cooking fire pit. The fire is built upon a stack of cooking rocks. They can be either basalt rocks or soapstone any other type of rock will burst and crumble. Whatever you choose to use, you always count them before building your fire. Your fire is a clean fire, built of clean wood. No use of petroleum products to start your fire, and never, never throw trash of any sort into a cooking fire. We use only oak or manzanita wood, as these are hot burning woods and leave little ash. We keep this fire burning hot for at least a couple of hours. When we are ready to cook, the cook's helper will lift the cooking rocks out of the fire one at a time, using large sticks called 'pinita', they resemble oversized chop sticks, made of young cedar or oak saplings. Each rock is dipped into a vessel of water to wash off the ash, then a second vessel to assure it's cleanliness. The rock is then placed on the cooks waiting cooking paddle or stirring loop. The cook then gently lowers the rock into the mixed acorn flour, one at a time. It takes approximately four to six rocks the size of an adult fist to bring a basket full of acorn soup to a full rolling boil. The cook keeps the rocks in constant motion. This assures that the basket is not scorched or burned. This cooking process takes about 15-20 minutes. The baskets used are about as large if not larger than a large stock pot. This is a very efficient method of cooking. When the acorn soup, or 'nupa' is done, the cook removes the hot rocks from the soup. Sometimes the cook will drop the rocks onto clean cedar bows and allow the acorn adhered to it to bake, making what my kids call acorn chips. Other times the cook dips her hand into clean water and cleans off each rock as she takes it out of the soup then drops it onto the earth to allow it to cool and bake clean itself. This is how we cook acorn soup, or 'nupa'. The other way we serve it is in little water dumplings or 'ulay'. For this we cook the acorn into a very thick soup, when it is done cooking we use a small basket and individually dip a basketful of the thick acorn soup into very cold running water. It immediately solidifies into like a gelatin dumpling. Many elders prefer this older style of cooked acorn. This is how my people, the Northern Sierra Mewuk (Miwok) prepare acorn. Acorn is high in protein and contains almost every essential vitamin. This we know because we had to have it analyzed before the doctors at Oak Knoll Naval hospital my grandmother was in prior to her passing would allow her to have it. Note: A little background on myself: Here in California I am referred to as a Traditionalist, that is I still practice the traditional ways and ceremonies of my people. I am a basketweaver, I make coiled and twined Mewuk (Miwok) baskets. I am a founding Board Member of the California Indian Basketweavers Association, and served on the Board for the last eight years. I am an artist, I work with oils, acrylics, pastels, watercolors, pencil and pen. I make jewelry, a view of my work can be seen in the May 1997 issue of Ornament Magazine in an

Page 552 article announcing the opening of a Beadwork show at the American Indian Contemporary Arts Gallery in San Francisco. For those of you who are wondering what I look like, if you have a copy of the Time/Life Series, Indians of America, in the Indians of California book, you can see me, on page 54, there is a photo of me cooking acorn. Offered by Kimberly R. Stevenot (aka Billierose) Northern Sierra Mewuk (Miwok) Tuolumne Rancheria, Tuolumne, CA http://www.zianet.com/witchy/recipes/native/ From: "Andre And Melana"
Date: 02-08-02

Yield: 4 servings

NUT & MINT SOUP...MOHAWK

2-10 1/2 oz.

cans beef consomme

1/2

cup

raw pinon nuts

2-

=

1 lb. 4 oz. cans chick -peas,draine; d & rainsed

3

cups

water

leaves of 2 stalks mint, washed

PLACE THE CONSOMME,WATER, & PINON NUTS IN A LARGE SAUCEPAN & BRING TO A BOIL. REDUCE HEAT ADD CHICK PEAS, & SIMMER 20 MINUTES. TURN HEAT OFF ADD MINT LEAVES & LET STEEP ABOUT 2 MINUTES. SERVE AT ONCE & ADD SEASONING EACH HELPING W/ FRESH GROUND CRUSH PEPPER..... Yield: makes 6-8..

OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)

1

medium

4

yellow squash, diced shallots, with tops, chopped

1

qt.

water

2

T.

maple syrup

5

slices

cucumber (1/2' thick)

1

T.

salt

1/4

tsp.

black pepper

Place the squash, shallots, water & syrup into a large soup pot and simmer until the squash is tender. Add the cucumbers. Pour everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot and season with salt & pepper. Simmer for 5 to 10 minutes.

Page 553

OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)

1

medium

yellow squash, diced

4

ea

shallots, with tops, chopped

1

qt

water

2

tbl

maple syrup

5

slices

cucumber (1/2' thick)

1

tbl

salt

1/4

tsp

black pepper

Delicious Autumn soup! Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes.

OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)

1

medium

yellow squash, diced

4

ea

shallots, with tops, chopped

1

qt

water

2

tbl

maple syrup

1

tbl

salt

1/4

tsp

black pepper

Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Put everything into a large bowl & mash until it becomes a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes.

Page 554

OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)

1

medium

yellow squash, diced

4

ea

shallots, with tops, chopped

1

qt

water

2

tbl

maple syrup

5

slices

cucumber (1/2' thick)

1

tbl

salt

1/4

tsp

black pepper

Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes.

OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)

1

medium

yellow squash, diced

4

ea

shallots, with tops, chopped

1

qt

water

2

tbl

maple syrup

5

slices

cucumber (1/2' thick)

1

tbl

salt

1/4

tsp

black pepper

Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes.

Page 555

OGWISSIMANABO (YELLOW SQUASH SOUP) By: Iroquois 1

medium

yellow squash

4

shallots

or scallions (with tops)

2

tablespoons

maple syrup (real, not imitation)

1

medium

cucumber

1

tablespoon

salt

1/4

teaspoon

black pepper

1. Dice squash. 2. Chop shallots or scallions 3. Put vegetables and maple syrup in soup pot with 4 cups of water, and simmer for 40 minutes or until squash is tender. 4. Slice cucumber into 1/2-inch slices. 5. Add cucumber slices to soup. 6. 'Pour everything into a large mixing bowl and 'mash' until it forms a thick, creamy paste.' 7. Pour the paste back into the soup pot, season with salt and pepper and simmer for another 5-10 m Yield: yield: serves 6

OGWISSIMANABO (YELLOW SQUASH SOUP)

1

medium

yellow squash

4

shallots

or scallions (with tops)

2

tablespoons

maple syrup (real, not imitation)

1

medium

cucumber

1

tablespoon

salt

1/4

teaspoon

black pepper

1. Dice squash. 2. Chop shallots or scallions 3. Put vegetables and maple syrup in soup pot with 4 cups of water, and simmer for 40 minutes or until squash is tender. 4. Slice cucumber into 1/2-inch slices. 5. Add cucumber slices to soup. 6. 'Pour everything into a large mixing bowl and 'mash' until it forms a thick, creamy paste.' 7. Pour the paste back into the soup pot, season with salt and pepper and simmer for another 5-10 minutes. Yield: serves 6

Page 556

OGWISSIMANABO (YELLOW SQUASH SOUP)

1

medium

4

yellow squash, diced shallots, with tops, chopped

1

quart

water

2

tablespoon

maple syrup

5

slice

cucumber (1/2 thick)

1

tablespoon

salt

1/4

teaspoon

black pepper

Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 6 servings

OGWISSIMANABO (YELLOW SQUASH SOUP)

1

medium

4

yellow squash, diced shallots, with tops, chopped

1

quart

water

2

tablespoon

maple syrup

5

slice

cucumber (1/2 thick)

1

tablespoon

salt

1/4

teaspoon

black pepper

Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. Yield: 6 servings

Page 557

OLD FASHIONED CHEROKEE STEW By: Archbishop John Missing [email protected] recipe I was searching through the archives for Cherokee recipes for a gathering in the Fall when I found the recipe for Grandmother's much beloved chicken and dumplings. For years I had looked in cookbooks and recipe collections for her dumplings, but over and over I see the directions to 'take a spoonful and drop into pot' instead of 'cut a strip and drop into pot.' 'OLD FASHIONED SQUIRREL CHEROKEE STEW' calls for making the dumplings with broth and cutting strips and putting them into the pot. For my whole life I had assumed that the chicken and dumplings that the ladies of the church always insisted that Grandma bring to dinners was German. Now I discover that it was Cherokee, but I also recently found out that her grandmother was probably at least part Native American.

Page 558

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 559

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 560

OLSON'S WILD RICE

1 1/2

cup

3

cup

1/2

wild rice vegetable stock red bell pepper, diced

1

small

1/2

green bell pepper, diced

1

small

1

small

chili pepper, diced

1/2

teaspoon

finely chopped fresh sage

1/2

teaspoon

finely chopped fresh thyme

1

teaspoon

1

finely chopped fresh garlic salt to taste

1/2

cup

rice vinegar

1/2

cup

red wine vinegar

1

cup

olive oil

Most of our rice is the longest grain, which is the best quality from Manitoba. I always soak the rice overnight, then it takes much less time to cook," says Olson. Wash rice thoroughly. Place rice in a heavy saucepan with vegetable stock and bring to a boil. Reduce heat to low and simmer, covered 45 minutes or until rice is tender. Rinse rice thoroughly with cold water. Then place in a large stainless steel bowl. Additional Ingredients Stir all the above ingredients together with the rice. Makes 6 to 8 servings. Additional Ingredients From: Godbless777
Page 561

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

ONEIDA CORN SOUP

1

x

no ingredients

1 C. fresh spinach, torn 2 C. whole kernal corn 1/2 C. beef, cooked and cut into small pieces 1/2 C. long grain rice 1 qt. water 3 tsp. wild rice Pepper to taste Mix in medium pot. Simmer until rice is cooked about 25-30 minutes. Yield: 1 recipe

Page 562

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.

ORGANIC BEAN SOUP WITH SEA BEANS & SORREL By: Ex. Chef Tom Colicchio 1/4

c

fava beans; cooked, peeled and reserv

1/4

c

cranberry beans; cooked and reserved

1/4

c

sea beans; blanched

1/4

c

garden peas

1/4

c

green and yellow roma beans cut, co

1/4

c

purslane; picked

1

lb

italian parsley; blanched refreshed in col

1

lb

lambs quarters wild spinach blanche

1/4

lb

sorrel or spinach cut into chiffona

1

tb

butter

1

qt

salt and pepper 1 1

vegetable stock: carrot

rib

1

celery onion

1

leek

1/4

c

chives

1/4

c

tarragon

1/4

c

thyme

1/4

c

italian parsley

1

qt

water

VEGETABLE STOCK: In a saucepan steam the vegetables in a small amount of water for 8 to 10 minutes. Add the herbs and remaining water and simmer for 20 minutes. Strain and reserve. Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3 minutes. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add purslane. Season to taste. Pour over the top of the beans. Garnish with the chiffonade of

Page 563 sorrel. Yield: 4 servings

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 564

OVEN BRAISED TEAL

6

teal breasts, deboned/halved

6

tablespoon

butter

3

tablespoon

flour

2

cup

chicken broth

1/2

cup

wine, sherry

2

cup

button mushrooms, small

1/4

cup

1

parsley, minced salt & pepper to taste

Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. 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 teal. Add mushrooms and parsley. Bake at 350-F for 1 hour in a covered baking dish. Serve with wild rice. Also for: Use doves, quail, snipe, woodcock, grouse, pheasant & rabbit Suggestions: Use oyster liquor instead of chicken stock Yield: 4 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 565

OVEN-ROASTED ROOTS

1 1/2

pounds

blue, yukon gold, or red thin-skinn; ed potatoes (or a mixture

1 1/2

pounds

short, slender carrots (1/2 in. thi; ck), ends trimmed

1 1/2

pounds

pearl onions (3/4 in. wide)

2

tablespoons

olive oil

1

tablespoon

fresh thyme leaves or 1 teaspoon dr; ied thyme

1

tablespoon

fresh rosemary leaves or 1 teaspoon; dried rosemary

1/2

teaspoon

fresh-ground pepper

1/3

cup

dry red wine

1/3

cup

balsamic vinegar

1/3

cup

chicken broth salt

Notes: Other root vegetables (baby turnips, parsnips, chunks of leeks) can be used; vegetable weight should total about 4 1/2 pounds. Up to 4 hours ahead, roast vegetables; let stand at room temperature. To warm, set roasting pan over medium heat, add remaining ingredients, and stir until steaming. Garnish with rosemary sprigs or roasted garlic. 1. Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12by 15-inch roasting pan, mix potatoes, carrots, onions, oil, thyme, rosemary, and pepper. 2. Roast vegetables in a 450 [degrees] oven, stirring occasionally, until tender when pierced, 40 to 50 minutes. 3. Transfer pan from oven to rangetop and set over medium heat. Add red wine, balsamic vinegar, and chicken broth. Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes. 4. Spoon vegetables into a bowl. Add salt to taste. Yield: 10 to 12 servin

Page 566

OZARK-STYLE VENISON STROGANOFF

1 1/2

lb

1

venison marinade recipe for game

1

all-purpose flour

1/4

cup

vegetable shortening

1

can

mushrooms 6oz

1

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

PACIFIC SALMON CHOWDER

1

tablespoon

4

butter or vegetable oil potatoes, peeled and diced

1

cup

green onions, sliced

1/4

teaspoon

dill seed

6

cup

milk

1

lb

fresh salmon, cut into chunks

1

salt and pepper to taste

1

dill sprigs, for garnish

Melt butter in a large saucepan over medium heat. Add potatoes, green onions, and dill seed, and saute for 2 to 3 minutes. Add milk and simmer over low heat for 40 minutes. Add fresh salmon and simmer for 10 minutes more. Season with salt and pepper. Garnish individual servings with dill sprigs. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Submitted By HILDE MOTT On 01-25-95 From: Bobbie Beers Yield: 6 servings

Date: 03-29-96

Page 567

PAGANENS (ALGONQUIN WILD NUT SOUP)

24

oz

Hazelnuts, crushed

6

ea

Shallots, with tops

3

tb

Parsley, chopped

6

c

Stock

1

t

Salt

1/4

ts

Black pepper

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

------------------

---

Just one of the 63196 recipes available on
SOAR - the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)
This page was last modified on 30 June 1997
Yield: 6 servings Preparation Time (hh:mm): 0:00

Page 568

PAGANENS (ALGONQUIN WILD NUT SOUP)

24

oz

6

hazelnuts, crushed shallots, with tops

3

tablespoon

parsley, chopped

6

cup

stock

1

teaspoon

salt

1/4

teaspoon

black pepper

Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally. This soup is traditionally served amongst the Algonquin during the Fall. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 6 servings

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 ~0400 Yield: 4 servings

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

Page 569

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 570

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 571

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 572

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 573 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 574

PAN-ROASTED SQUAB WITH SALSIFY

4 1

squab or cornish game hens large

2

carrot, diced ribs celery, diced

1

medium

onion, diced

2

quart

chicken stock or reduced-salt broth

1/4

teaspoon

dried thyme

3

large

shallots, diced

1/4

lb

bing cherries, pits removed

1

cup

1

red wine salt and pepper

1/2

lb

salsify (substitute parsnips)

2

tablespoon

lemon juice or white vinegar

5

tablespoon

unsalted butter

1

tablespoon

vegetable oil

3

bunch

fresh spinach

1. Heat oven to 450 degrees. Cut (or have the butcher cut) legs and breast meat with wings attached from the carcass of each squab. Cut off wing tips. Cover breast and leg pieces and refrigerate. Place carcasses and wing tips in a roasting pan and cook in the oven until well browned. 2. Add diced carrot, celery and onion to the pan and continue to roast until vegetables are soft. Reserve 3/4 cup of chicken stock and add the remainder to the pan along with the thyme. Lower heat to 375 degrees and simmer stock for 2 to 3 hours. Strain through a fine sieve. There should be about 4 cups of strained stock. If there is more, pour the stock into a saucepan and boil atop the stove until reduced to 4 cups. 3. In a saucepan, cook shallots in 1 tablespoon butter until softened. Add cherries and cover with red wine. Raise heat and boil wine until almost completely evaporated. Add strained squab stock and cook at a brisk simmer until reduced to sauce consistency, about 2 cups. This will take an hour or more. Season to taste with salt and pepper. (Recipe may be done ahead to this point. Let sauce cool, cover surface with plastic wrap and refrigerate. Return squab and sauce to room temperature before continuing.) 4. Peel salsify, placing peeled stalks in water with 2 tablespoons lemon juice or white vinegar. Slice salsify crosswise into thin rounds and dry on paper towels. Melt 2 tablespoons butter in a large sauce pan. Add salsify and turn to coat with butter. Add 1/2 cup reserved stock and simmer until salsify is tender. Keep warm. 5. Return oven to 450 degrees. Place remaining 2 tablespoons butter and 1 tablespoon oil in an oven-proof skillet large enough to hold the squab pieces in a single layer. (If necessary, use 2 skillets.) Brown pieces on all sides, then remove breast pieces. Place skillet in the oven and cook legs for 5 minutes. Add breast meat and cook for

Page 575 3 to 5 minutes, or until medium rare. Remove from oven and let meat rest, loosely covered for about 5 minutes. (If using Cornish game hens, cook until completely done.) 6. Meanwhile, return salsify to the heat. Add spinach and remaining 1/4 cup stock, cover pan and steam, tossing once or twice, until spinach is completely wilted. Season to taste with salt and pepper. 7. Make a bed of spinach and salsify in the center of each plate. Pour or spoon cherry sauce around the spinach bed and arrange 2 squab breasts and 2 legs atop sauce on each plate. Serve with a sangiovese wine such as Atlas Peak. Posted By [email protected] (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From: Mark Alexander <[email protected]>date: Sun, 05 Nov 1995 22:51 +0000 (Gmt Yield: 4 servings

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

Page 576

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

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. Yield: 1 servings

PAPA By: s. recipe Hi. I'm not Softbreze but papa (sp) is a dried (dehydrated) meat soup. There's a couple ways to make it that I know of. You slice your meat and hang it over a line to dry completely or nowadays you can use a commercial dehydrator to dry it. Then you just put it in a mixture of soup. I usually see it made with little vegetables or rice. The wasna is yummy. Very traditional. Softbreze could probably better explain how to make it. My grandmother's make real good wasna. We use it for special traditional occations/events. Hope that hel

Bright Morning Star

Page 577

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

PARTRIDGE BISQUE

3

oz

4

quart

2

chicken base water fresh partridge

1

quart

2

medium

3

half & half onions (chopped) ribs celery (cut at bias)

1

carrot (chopped finely)

1

salt & pepper to taste

1

butter & flour roux

Combine the Chicken base and water. Add warmed half & half. Make the basic roux, blend until thickened to the consistency of a thin gravy. Sauté onion, celery and carrots until tender and crispy, then add the soup mixture. STOCK: Boil Partridge with 3 oz. Chicken base, or 1 Tbs. Salt till tender. Remove bird from stock, strain and reserve. When cooled, remove meat from bone, discard bones. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings

Page 578

PARTRIDGE STEW

3

partridges

6

tablespoon

1/2

tablespoon

bear grease coltsfoot salt

1

handful mint leaves chopped

1

handful miners lettuce

4

wild onions

Skin and draw the partridges. Wash real good inside and outside. Put the partridge on a long stick and brown over the oppen fire. Baste the ppartridge with bear grease until it is golden brown. Put the partridges, the rest of the bear grease, miners lettuce leaves, onions, coltsfoot salt, and mint in the pot and cover with cold water. Place the stone basket in the pot and add the red hot stones. Bring the water to a boil by adding more hot stones. Keepp it at a slow boil for 2 hours, stirring once in a while. If you want to you can thicken the stew with some flour. Can be served on hot griddle cakes. See: ASSINIBOIN HOT STONE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

PARTY CHICKEN; CASSEROLE

2

8 oz. cans crabmeat

1

boned

1

cup

1

pepperidge farm dressing 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

Page 579

[email protected] Yield: 4 servings

PATTI'S GROUSE WITH PEAR SAUCE

4

ruffed grouse breast halves,

1

skin removed

1/4

oz

1

can

1

dry white wine 16 oz. pear halves in light syrup

1/2

cup

whipping cream

2

tablespoon

flour

3/4

cup

reserved broth

1/4

teaspoon

salt

Preheat oven to 325F, line 9x9x2-inch baking pan with heavy duty foil, leaving 1/2-inch foil collar. Place grouse halves in pan. Pour wine and juice from pears over grouse, reserve pear halves. Place a sheet of foil over pan and fold edges together to form a tight seal. Bake 30 minutes or until meat tests done. Uncover. Remove 3/4 cup of broth and set aside. Place pears around grouse in pan, bake 5 minutes longer, or until fruit is heated. In saucepan, stir whipping cream into flour until thickened. Add reserved broth and salt and heat thoroughly. Remove grouse and pears to platter. To serve, spoon sauce over grouse. Yield: 3 servings

Page 580

PAULA GIESE'S CREAM OF GREEN BEANS SOUP

2

quart

chicken stock

1/4

cup

butter

1/2

cup

flour

1

onion chopped fine

1

stalk of celery chopped

2

leeks chopped fine

2

sprigs parsley chopped

1 1/2

cup

1 1

cooked green beans (can use frozen, not canned)

cup

2

cream mixed thoroughly with egg yolks

Melt butter in large soup pot, add flour and stir until golden. Add chicken bro th and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming se veral times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and rehea t. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixtur e, then pour the mixture into the hot soup, stirring. Cook, stirring, below boili ng point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt . (The tastier the chicken broth you start with the less salt you need at the end ). Serve with a few beans floating on each bowl. Copyright 1995, Paula Giese Yield: 4 servings

Page 581

PAULA GIESE'S SUCCOTASH WITH CREAM

2

cup

fresh shelled lima beans

1/4

teaspoon

dried rosemary

2

cup

1

fresh corn stripped from cob

4

tablespoon

butter

3

teaspoon

chopped parsley

1

can

1

chicken consomme (not diluted)

2

tablespoon

flour

1

cup

whipping cream

Shell the beans out of the pod like peas. (About 2 lbs of limas in pods shells out to 2 - 2 1/2 cups.) Place beans in a small amount of boiling salted water wi th rosemary and boil covered about 20 - 30 minutes until tender. Meanwhile, strip fresh corn from cob. Just as beans are done, frizzle the corn in 2 Tbs of butte r (it only takes a few minutes if the corn is fresh, should never take longer tha n 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in parsley . Heat the soup just to melt it if it has become jellied in the can. In a bowl, a dd the soup to the flour and mix till smooth. Pour this into the bean mixture, an d stir over gentle heat until it thickens slightly and the raw taste of flour is gone. Add the cream. Taste for seasoning (soup probably has enough salt) Heat to boiling, serve hot with more parsley sprinkled on it, or black pepper ground coa rse over it (unless somebody doesn't like this). Note: you can if you must use ca nned corn, but don't use canned limas for this. Copyright 1995, Paula Giese Yield: 4 servings

Page 582

PAWNEE CORN SOUP

1

x

no ingredients

Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper--Optional: Potatoes and Onions 1. 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. 2. Boil water for the amount of soup you want to prepare. 3. 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. 4. 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.) 5. Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. 6. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30-45 minutes until softe 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. 7. Optional: If your potatoes are already boiled, add them in the last 10-15 minutes of cooking the corn. 8. 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. Yield: 1 recipe

Page 583

PAWNEE CORN SOUP

recipe Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper--Optional: Potatoes and 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 softe 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.

Page 584

PAWNEE CORN SOUP - MODERN

text Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper--Optional: Potatoes and 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 softe 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.

Page 585

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
PEA SOUP WITH WILD RICE

1

x

no ingredients

In soups and stews: usually better to cook iwild rice separately first, not completely done, then stir it in for the last 15 minutes of cooking Habitant pea soup with wild rice -- Naboob: Make this the usual way (3 quarts of water to one lb dried peas soaked overnight if whole, 1/2 lb salt pork, chopped carrots, onions, turnips, rutabagas). Add vegetables after bringing peas and pork to a boil and skimming. Simmer covered 4 hours, stir in cooked wild rice the last 15 minutes. The combo of peas and rice actually contains more biologically-usable protein than either the same amount of peas plus the same amount of rice, eaten separately, because of amino acid (components of protein) complementarities.

Page 586

PEANUT SOUP......CHEROKEE/ CREEK

1-91/4

oz.

jar dry roasted.peanuts

2

cups

water...........

2-

-5.4

gram pkgs. of instant chicken broot; h

2

cups

milk

1

tablespoon

minced chives.

CHOP THE NUTS FINE,OR DO A PUREE IN A BLENDER.PLACE THE NUTS & THE REMAINING INGREDIENTS IN A LARGE SAUCEPAN, & HEAT, STIRRING FOR 5 TO 25 MINUTES. SERVE HOT. MAKE THE PORTIONS SMALL -SOUP IS VERY RICH & TASTEY...... Yield: 4-6 servings

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

2

wild carrots 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 587

PEAR-PUMPKIN SOUP

1

x

no ingredients

16 ounces The Perfect Purée Sir William Pear, thawed 1 30-ounce jar The Perfect Purée Harvest Pumpkin, thawed 1 cup carrots, diced 1 cup celery, diced 1 cup onion, diced 2 tablespoons butter, unsalted 3 cans (13.4 ounces each) chicken broth 1/8 teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 tablespoon maple syrup 1 teaspoon salt ¼ teaspoon black pepper 8 ounces heavy cream ½ teaspoon ground cardamom Method: 1. In a large nonstick sauce pan heat butter then add carrots, celery, onion and Sir William Pear purée and cook 10 minutes. Add broth, nutmeg, cinnamon, syrup, salt, pepper and Harvest Pumpkin purée. Simmer 30 minutes, until tender. 2. Working in batches, purée the soup in a blender or food processor; pour back into saucepan. 3. Pour ½ of cream into soup. 4. Beat remaining cream in small bowl. Stir in cardamom. 5. To serve, ladle soup into bowls. Dollop with heavy cream. Yield: 8/6 ounces

Page 588

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 589 Cooking Echo Ä Yield: 1 servings

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 590

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

Date: 03-02-96

Yield: 1 unknown

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 591

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 592

PHEASANT AND DUMPLING SOUP

3

quart

water

3

lb

pheasant pieces

2 1/2

oz

pheasant base

1/2

teaspoon

egg shell yellow food dye

1

medium

onion (chopped)

2

ribs celery (cut on the

1

bias)

3 1/2

carrots (diced) cup

1

dried parsley dumplings:

4

eggs

1/4

cup

milk

1

teaspoon

salt

1/8

cup

dried parsley

1

teaspoon

1

baking powder flour

Whip together the: eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour. Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color. Debone and deskin the pheasant, then cut meat into bite-sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings

Page 593

PHEASANT AND DUMPLING SOUP, ADAPTED

3

quart

water

3

lb

pheasant pieces

2 1/2

oz

chicken base

1/2

teaspoon

egg shell yellow food dye

1

medium

onion (chopped)

3

ribs celery (cut on the

1

bias)

2 1/2

carrots (diced) cup

1

dried parsley dumplings:

4

eggs

1/4

cup

milk

1

teaspoon

salt

1/8

cup

dried parsley

1

teaspoon

1

baking powder flour

Whip together the: eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour. Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color. Debone and skin the pheasant, then cut meat into bite-sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) From: Jim Weller Yield: 12 servings

Date: 08 Oct 98

Page 594

PHEASANT BREASTS WITH CIDER VINEGAR

4 6

single tablespoon

butter -- plus 2 t

4

shallots -- finely chopped

1/2

cup

cider vinegar

2

medium

tart apples, peeled --

1

thinly sliced

1

cup

1/4

cup

chicken stock cream

1/2

pomegranate -- seeds

1

reserved

1

pheasant breasts -- bones

1

removed

Preheat oven to 350 degrees F. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds. Yield: 4 servings Recipe By

: Molto Mario

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

Date: 09 Mar 97 Mastercook

Page 595

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 596

PHEASANT MARENGO - LLBGFC

2

pheasants; cut into serving pieces

1

salt and pepper

3

tablespoon

flour

2

tablespoon

butter

2

tablespoon

lard or cooking oil

1

medium

2

onion; chopped fine shallots -or-

1

centiliter

1/2

lb

2

garlic; minced mushrooms; sliced bay leaves

1/2

teaspoon

thyme

1/2

teaspoon

marjoram

1

cup

canned tomatoes; drained -or fresh peeled

1/2

cup

dry white wine

1

tablespoon

tomato paste

1/2

cup

chicken broth

1/4

cup

ripe olives

1/3

lb

small shrimp; cooked and shelled

1

egg; hard-boiled and sliced

2

sprigs parsley

Shake the pheasant pieces in a paper bag with salt, pepper, and flour to coat. In a skillet saute the pieces in melted butter and lard until chicken pieces are nicely browned - about 15 minutes over medium heat. Remove pieces to a casserole dish and saute onion, shallots or garlic, and mushrooms. Add to casserole. Do not brown. Add the remaining ingredients, save for the olives, shrimp, egg, and parsley; cover the casserole, and simmer until done. Another 20 to 25 minutes should suffice. About 5 minutes before the pheasant is done, add the olives and the shrimp. When serving, slice the egg on top of the sauce in the sauceboat or garnish the edge of the serving platter with egg slices and sprigs of parsley. _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 597

PHEASANT SILVERADO

2

pheasants; disjointed

2

tablespoon

olive oil

1

cup

onion; chopped

1

cup

parsley; chopped

14

oz

chicken broth

1/2

cup

3

dry white wine sprigs rosemary

1

can

6

tablespoon

1

mushrooms; sliced flour salt and pepper to taste

Heat the oil in a large dutch oven over medium heat; brown the pheasant pieces, a few at a time, on all sides. Discard any excess fat. Return all the pheasant to the dutch oven or casserole. Combine the onions, parsley, chicken broth, wine, and rosemary. Pour over pheasant. Cover and simmer until meat is fork tender. To serve, remove pheasant to a warm platter and keep warm. Drain mushrooms, reserving liquid; stir into pan drippings. Mix together flour and mushroom liquid until smooth; stir into pan drippings until thick. Season with salt and pepper to taste. Spoon sauce over pheasant or pass in a separate bowl. From: Dave Sacerdote Date: 07 Mar 97 National Cooking Echo Ä Yield: 4 servings

PHEASANT STEW

1

pc

pheasant

1

can

mushroom soup

Roast pheasant. When done peel off meat, put in can of mushroom soup, cook in pot for a while in oven until done

Page 598

PHEASANT WITH APPLES

2

tablespoon

2

unsalted butter young whole pheasants (about

2 1/2

lb

each)

20

small

pearl onions

1

teaspoon

salt

1/2

teaspoon

fresh ground black pepper

1

cup

chicken stock

1/2

lb

2

mushrooms tart apples, peeled, cored,

1

and thinly sliced

1/2

cup

dry white wine (optional)

1/2

cup

cream

Because Pheasant is hunted in the wild it is often skinned and dressed using the moist heat method of cooking as in the recipe below. This makes a juicier and tender bird dish. Preheat oven 375 degrees. Melt butter in a skillet over med. heat. Add the pheasants and brown them on all sides. Transfer the pheasants to a deep flameproof dish. A cassrole dish works best. Set aside. Add more butter, if neccesarry, to the skillet and add the onions. Saute' the onions stirring often until they start to turn brown. Remove from the heat. Season the pheasants with salt and pepper. Pour the stock into the bottom of the cassrole dish. Roast the pheasants for about 25 minutes. Remove the dish from the oven and add the browned onions, the mushrooms and the apples. Cover and roast all of this for about another 20 -25 minutes. Transfer the birds to a carving board and cover with foil to keep them warm. Remove the vegetable and apples from the dish with a slotted spoon and place them in a bowl. Cover to keep warm. Pour the wine into the pan used to brown the pheasant and saute the onion. Bring to a boil over a high heat; scraping the bottom to remove any browned bits, and reduce the liquid to 1/2 cup. Lower the heat to simmer and add the cream. Stir well to blend. Add the vegetables and stir again. Remove from heat. Carve bird and serve with sauce. source unknown From: "Mignonne"
Page 599

PHEASANT WITH BLACK OLIVES

4

pheasants ----MARINADE----

2

cup

3

large

5 1/2

shallots, peeled, thinly sliced garlic cloves, peeled, thinly slice; d

bunch

3 1

zinfandel

fresh thyme bay leaves, cracked

tablespoon

juniper berries ----SAUCE----

1

bones from the pheasants

4

tablespoon

1 1/2

medium

1 1/2

olive oil size unpeeled onions, quartered heads of garlic

1

two 750 milliliter bottles zinfande; l

3

quart

6

oz

strong chicken stock black olives (preferably kalamata),; pitted

3

roma tomatoes, peeled, seeded, chop; ped

1

salt and pepper, to taste

To remove breast meat and thighs from pheasants, cut down each side of the ridge of the breastbone with a boning knife. Scrape the knife down the side of the breast bone and the rib cage to remove meat from the bone. Leave wings attached. Slit the skin between the knee and top of the breast, then slip it around to the small of the back. Force the knee down, and soon you will see the ball joint where the leg-thigh meets the small of the back, Cut through the knee joint. Run tip of knife along both sides of remaining thigh bone and pull away from the meat. A boneless thigh portion, skin-on and rather square shaped, and a skin-on boneless breast with wing attached remain. Reserve bones for stock. Mix marinade ingredients and pour over pheasant. Marinate 2 to 3 hours. The sauce: Crack reserved bones with the blunt edge of a heavy knife. Heat the olive oil in a 5-quart stock pot until oil is smoking hot. Add bones and brown, stirring constantly. After 10 minutes bones should begin to take on a golden brown color. Keep stirring so ingredients don't burn. Add onions and garlic and cook approximately 10 minutes longer, until onions and garlic have caramelized, and the bones have browned. Spoon excess oil from pot, and add Zinfandel, stirring to dislodge browned bits from bottom of pot. Reduce heat to medium and cook until liquid reduces in volume and becomes syrupy. Add chicken stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups. Strain. Sauce should be thick enough to coat a spoon. When ready to serve, reheat sauce with the olives and tomatoes. Season to taste with pepper and salt. Lift pheasant from marinade and scrape off any solids clinging to the meat. Season with salt and pepper. Sear meat skin side down until golden. Turn and repeat. Roast pheasant in a 400 degrees F. oven for 10 to 12 minutes. Breast meat will be finished first and should feel plump and tender to the touch. Thigh meat must be cooked through and will need a few more minutes to cook. Serve 1 breast and 1 thigh per person. Drizzle olive sauce over meat. Yield: 8 servings

Page 600

Page 601

PHEASANT WITH CHAMPAGNE CABBAGE

2

pheasants (about 2 1/2

1

; pounds each)

1

pheasant stock

1

champagne cabbage

6

tablespoon

butter, clarified ----MOUSSELINE STUFFING----

1/2

chicken, breast (about 5

:

; ounces) boned, skinned

:

; cut into 1-inch pieces

1 Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2 ts Salt :

Pepper, white, ground

2 tb Carrot, finely diced :

; (brunoise cut - 1/8"

:

; cubes)

2 tb Leek, finely diced (white :

; part only)

2 tb Turnips, finely diced 1 1/2 tb Celery root, finely diced :

; (celeriac)

2 md Mushrooms, diced 3 Sage, leaves, fresh, :

; chopped (or a pinch of

:

; dried)

For Mousseline Stuffing: ======================== :

Puree chicken pieces in processor until smooth. Add egg white

and process until smooth. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper. :

Transfer to a bowl, and fold in the remaining stuffing

ingredients. Adjust seasonings to taste, and chill, covered. The Pheasant: ============= :

With a sharp boning knife, carefully remove each breast half

from the pheasants and set aside. Remove the legs with thighs attached. To bone each leg-thigh portion, use a sharp boning or paring knife to slit the leg and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat away from the bone. Cut through the joint between the leg and thigh, keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or pull out thighbone. :

Use a cleaver to cut off the knob end of the leg. Scrape meat

from the gone and pull out the bone. :

Refrigerate meat, covered. Reserve bones and carcasses.

Page 602 :

Place the leg-thigh portions, skin side down and short ends

toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. :

Spread about 1/3 cup of stuffing on each portion and fold meat

over to form a 1/2-inch border on each of 2 long sides. :

Starting with a short side, roll into a neat cylinder. Use

kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) :

Preheat oven to 450 F. Heat 6 tablespoons of clarified butter

in a large oven-proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in over and roast for 4 minutes. :

Return skillet to top of stove over medium-high heat. Add

breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) For Sauce: ========== :

Meanwhile, cook sugar, without stirring, in small heavy

saucepan over medium-high heat until caramelized (about 4 minutes.) Add gin and stock; boil until reduced by half. Add wine and return to a boil. Lower heat and swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth. Adjust seasonings to taste with salt and pepper. :

Transfer meat to work surface. Cut leg-thigh portions

crosswise into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal. :

Mound about 1/2 cup of cabbage in the center of each of 4

warmed serving plates. Place leg-thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: http://www.SailorRandR.com From: "Stewburner" <stewburner@sailorradate: Mon, 14 Apr 2003 23:18:49 ~0400 Yield: 4 servings

Page 603

PHEASANT WITH CHAMPAGNE CABBAGE VI (ASSEMBLY)

1

pheasants **

1

pheasant stock **

1

mousseline stuffing **

1

pheasant sauce **

1

champagne cabbage **

6

tablespoon

butter, clarified **

** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage). To Assemble: ============ Place the leg-thigh portions of the Pheasants, skin side down and short ends toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2-inch border on each of the 2 long sides. Starting with a short side, roll the stuffing and meat into a neat cylinder. Use kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a large oven-proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in oven and roast for 4 minutes. Return skillet to the top of stove over medium-high heat. Add breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) Transfer meat to work surface. Cut leg-thigh portions crosswise into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal. To Serve: ========= Mound about 1/2 cup of cabbage in the center of each of 4 warmed serving plates. Place leg-thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of

Page 604 each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York Yield: 4 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 605

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 606 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

Page 607

PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

1

tablespoon

oil

2

cup

chopped onions

1

cup

4 4

chopped celery garlic cloves, minced

cup

vegetable broth (or broth of

1

choice)

2

15-ounce cans pinto beans,

1 4

drained (or cup

1 2

cup

1 1

teaspoon

dried oregano (or other herb choice)

teaspoon

1 6

1/2 pieces peeled seeded butternut squash

1 1/2

home cooked) ounce can diced tomato; es in juice

dried crushed red pepper or some chipotle pepper

tablespoon

1

chopped fresh basil (or other herb of choice)

Heat oil in heavy large pot over medium-high heat. Add onions and celery; saut‚ until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve. 6 (first-course) servings. per serving: calories, 228; total fat, 4 g;saturated fat, 0.5 g; cholesterol, 0 Bon App‚tit September 2000 Cooking for Health Moosewood Restaurant, Ithaca, NY From: "Mignonne"
Page 608

PINTO BEANS W HOMINY & GREEN CHILES

1 1/2

cup

anasazi beans, dried

1 1/2

cup

pinto beans, dried

10

cup

water

1

teaspoon

1

salt 3 cup dried indian hominy

3 Green Anaheim chiles, for garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water & place in a lg pot with fresh water to cover. Stir in the salt, cover & simmer slowly 2-2 1/2 hrs, until the beans are tender. Add water when necessary & stir occasionally to prevent the beans from burning. Add hominy & simmer, covered, 1 hr, stirring occasionally. The hominy & beans should be very soft & moist, but not too watery. While the beans & hominy are cooking, roast, peel, seed & dice the chiles. Sprinkle on top of the cooked beans for garnish. Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried & stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals. For suburban & city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans - like Anasazi beans - that are now available commercially. Or you may want to be adventuresome & grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison Mendi, <[email protected] rel="nofollow">; 4-20-03 From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 06:56:28 ~0800 Yield: 6 servings

Page 609

PLANTAIN SOUP

1/2

lb.

venison or bison round

1

soup

bone

6

c.

of water

1

T.

of salt

3

cloves

of garlic

3

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 610

POBLANO CORN CHOWDER By: From Albert's Restaurant at the San Diego Zoo 11/2

yellow

onions, diced

1

red

bell pepper, diced

1

yellow

1

bell pepper, diced carrot, diced

3

ears

of corn

6

poblano

chiles

1

quart

chicken stock

2

cups

heavy cream

3

cloves

garlic, minced

1

teaspoon

cumin

1

teaspoon

oregano

1

tablespoon

flour

1

tablespoon

melted butter

olive oil

salt and white pepper, to taste optional garnishes sour cream baked flour tortilla strips chopped cilantro or green onions fresh lime Preheat oven to 350 degrees. Lightly coat onions, bell peppers, carrot and ears of corn with nonstick cooking spray. Place in single layers on cookie sheets and roast about 15 minutes, turning ears of corn once, or until vegetables begin to caramelize. When corn cools, cut kernels from the cobs; discard cobs and reserve kernels in a bowl. Lightly coat poblano chiles with olive oil. Roast chiles over an open flame until skin chars all around. Place in a bowl and cover with plastic wrap for 10 minutes. Scrap off skin. Seed and dice the chiles. Put roasted onion, peppers, carrot, chicken stock, cream, garlic, cumin and oregano in a large pot and bring to a rolling boil. Combine flour and butter to form a paste (roux). Stir roux into the boiling soup to thicken in. Reduce heat, add chiles and corn to soup, and heat through. Season with salt and pepper. Ladle chowder into bowls. Garnish with sour cream, tortilla strips, cilantro and lime, and serve. Yield: 8 servings

Page 611

POJOAQUE CREAM SOUP By: Pueblo 4

cups

home-cooked pinto beans (or 3 cans)

1

cup

bean juice

1

clove

garlic

1

tablespoon

minced onion

3/4

teaspoon

salt

1

cup

diluted evaporated milk

1

tablespoon

pinch oregano red chili powder (not chili con car; ne spice)

1. Cook pinto beans according to package directions, or open cans. Mash beans thoroughly and mix in bean juice, or put both in blender until smooth. 2. If using blender, blend in all other ingredients gradually while blending. If not, mix them in slowly while beating. 3. Heat beans to a simmer, stirring frequently so the soup does not stick to the bottom. 4. Simmer soup for 10 minutes. Serve hot or cold with a dollop of sour cream. Corn, bread, beans, potatoes, squash and meat are universal ingredients that most tribes share. But each region is unique and offer different resources. I live in the southwest and the thing I love most about my region is the spicy heat that chiles can give our food. I LOVE IT HOT HOT HOT AND IT CAN NEVER BE TOO HOT FOR ME!!! I have a Navajo Tamale recipe that I will try to post a little later--it can be as spicy as you want to make it. But here is a Pueblo recipe that has a little spice to it but no real heat...at least not for me.

Page 612

POJOAQUE CREAM SOUP

4

cups

home-cooked pinto beans (or 3 cans)

1

cup

bean juice

1

clove

garlic

1

tablespoon

minced onion

3/4

teaspoon

salt

1

cup

diluted evaporated milk

1

tablespoon

pinch oregano red chili powder (not chili con car; ne spice)

There is a world of difference between the home cooked vs canned beans, so I would encourage you to cook up a pot for this recipe and extra for general purposes. Also, if you can find it, the New Mexico chile powders are exceptional. They also grow the most delicious green chiles there, so if you can't score a bushel of fresh to prepare and freeze for the season, keep your eyes peeled for canned chiles from Hatch, NM. I find them in one of our local 99 cent stores. Pam Oakes wrote:Corn, bread, beans, potatoes, squash and meat are universal ingredients that most tribes share. But each region is unique and offer different resources. I live in the southwest and the thing I love most about my region is the spicy heat that chiles can give our food. I LOVE IT HOT HOT HOT AND IT CAN NEVER BE TOO HOT FOR ME!!! I have a Navajo Tamale recipe that I will try to post a little later--it can be as spicy as you want to make it. But here is a Pueblo recipe that has a little spice to it but no real heat...at least not for me. 1. Cook pinto beans according to package directions, or open cans. Mash beans thoroughly and mix in bean juice, or put both in blender until smooth. 2. If using blender, blend in all other ingredients gradually while blending. If not, mix them in slowly while beating. 3. Heat beans to a simmer, stirring frequently so the soup does not stick to the bottom. 4. Simmer soup for 10 minutes. Serve hot or cold with a dollop of sour cream.

Page 613

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 614 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

Page 615

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 616

POROTOS GRANADOS (CHILEAN BEAN STEW)

4

c. (1 l)

great northern, cannellini or navy; beans, drained

2

c. (500 ml)

peeled and diced pumpkin or other w; inter squash

1-2

jalapeno

peppers, seeded and finely chopped

3

t. (45 ml)

1

oil onion, chopped

1

t. (15 ml)

paprika

4-6

plum

tomatoes, seeded and chopped

2

ears

fresh corn, cut into 2' (5 cm) piec; es salt and freshly ground pepper to t; aste chopped fresh basil for garnish

This classic Chilean dish composed of beans, corn, pumpkin, peppers, and tomatoes, all New World ingredients, flaunts its pre-Columbian roots. Traditionally made with 'aji' pepper of Chile, a fiery hot yellow pepper that spices up many Chilean specialties, you may substitute jalapenos or habeneros(dependingt on how hot you like it) if you can't get the genuine article. Combine the beans, pumpkin, jalapenos, and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the onion and paprika until the onions are tender, about 5 minutes. Add the onion mixture to the beans along with the tomatoes, corn, salt, and pepper. Simmer for 15 minutes and serve garnished with chopped basil. Yield: serves 6 to 8.

Page 617

POSOLE (NATIVE AMERICAN THANKSGIVING)

2

large

3

can

2

vegetable broth or stock or 3 green chiles (roasted

1 1

cans of hominy

and peeled) large

1015 onion, diced

3

or 4 large carrots, diced

3

or 4 stalks of celery, diced

1

salt and pepper to taste

1/2

teaspoon

each oregano, garlic, cumin

1

tablespoon

chile powder

2

tablespoon

fresh cilantro, minced

Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Year's Eve and/or New Year's Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish. I have adapted it for vegan use. Please adjust everything to taste; my tastes are for more spice and chiles than most folks would care for, so I add more of almost everything. Also: the fresher ingredients will make an amazing difference in the taste of the posole, so if possible, prepare your own vegetable stock, roast your own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also spelled pozole) corn in the store, rather than using canned. Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage. I serve posole with cornbread and a crisp green salad. If you wish to add any animal protein, the original recipes call for pork or ham. I have found that chunks of turkey work wonderfully with this recipe. Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. Finally, if you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy. Posted by MARTHA KUNKEL to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. Yield: 1 servings

Page 618

POSOLE MI CASA

1

lb

posole; washed well

6

cup

cold water

5

medium

onions; coarsely chopped

4

large

1

garlic cloves; peeled and crushed

4

tablespoon

3

lb

1

cooking oil cooked pork shoulder; cut in 3/4 cubes

1

teaspoon

crumbled leaf oregano

1/2

teaspoon

thyme

2

teaspoon

salt

1/4

teaspoon

black pepper

1 2/3

cup

chicken broth

1

can

1

whole green chiles; (10 oz) drained and cut into

1

long strips

2

jalapeno peppers; minced

Posole is a feasts day favorite among the Pueblo Indians who live in the Rio Grande Vaslley. Its special flavor and character, however, have made it a year-around favorite of all New Mexicans. Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours). When the posole is almost done, lightly brown onions and garlic in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels. Add onion, garlic, pork and all remaining ingredients to the posole. Mix well and simmer covered for 3 more hours. Taste for salt and adjust as needed. Serve in large soup plates and pass a rich red chile sauce for topping, if desired. Serve with warm tortillas. Source: Simply Simpatico A Taste of New Mexico from the Junior League of Albuquerque (1981) There are a lot of variations on this theme. One which we like a lot involves adding red chile sauce (the kind you make with just pureed red chiles and NO tomatos) to the mixture during the last couple of hours of cooking and adjusting the amount of jalapeños accordingly. This, of course, makes a red posole rather than the posole verde of the recipe above. For a Mexican (Jalisco) Pozole (this one with chicken), see: http://mexico.udg.mx/cocina/antojos/PozoleTapatio.html Cheers, The Old Bear From: Walt Gray <[email protected]> Yield: 8 servings

Page 619

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 620

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 Garnish: 1 head cabbage, very thinly sliced 12 radishes sliced thin 1/2 cup red chile or ranchero sauce 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: 12 servings

Page 621

POSOLE STEW

1

x

no ingredients

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.

POSOLESTEW

text file PosoleStew--This 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.

Page 622

POSSUM OR BANDICOOT SOUP

1

small

possum or bandicoot*

2

liter

water

1

teaspoon

salt

1

tin

1

any other vegies desired

1

pinch

1

pinch

1

celery leaves parsley flour or gravox* to thicken

1

fried bread -- 1 slice per

1

serv

1

corn*

Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. 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

Page 623

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 624

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 625

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 626

POTATO AND WILD LEEK (RAMPS) SOUP

4

to

6 slices bacon

4

cups

chopped ramps (including green)

4

to

5 cups diced red potatoes

3

tablespoons

flour

4

cups

chicken broth

1

cup

heavy cream salt and pepper, to taste

We loved this flavorful soup! My husband decided it was better than his restaurant favorite. 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. Yield: serves 4 to 6.

POTATO AND WILD LEEK (RAMPS) SOUP

6

slice

bacon

4

cup

chopped ramps (including

1

green)

5

cup

diced red potatoes

3

tablespoon

flour

4

cup

chicken broth

1

cup

1

heavy cream 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 627

POTATO SOUP AND CHILIES

2

tablespoon

vegetable oil

2

medium

onion; chopped

1

clove

garlic; minced

2

cup

potatoes; chopped

1

tablespoon

flour

1 1/2

cup

chicken broth

2

cup

milk

4

oz

green chilies; diced

1/2

teaspoon

celery salt

3/4

cup

monterey jack cheese; shredded

3/4

cup

colby cheese; shredded

1

dash

white pepper

1

tablespoon

celery leaves; chopped

Heat oil in 3 qt pot over medium heat. Add onion and garlic, cook until onion is tender. Stir in potatoes, cook 1 min. Stir in flour, continue cooking 1 min. Stir in broth and bring to boil. Coveer, reduce, heat and simmer 20 minutes. Stir in milk, chilies, cerery salt, heat to simmering. Add cheeses, stir and heat til cheeses melt. Do not boil. Add pepper to taste. Garnish with celery leaves and serve hot.

Page 628

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 629

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 630 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

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

Page 631

PREMIER SMOKEHOUSE ELK BARLEY

6

oz

1 1/3

cup

2 4

pearl barley boiling elk and bones. mushrooms carrots (diced)

tablespoon

butter

1

stalk celery (chopped)

2

potatoes (diced)

1

sour cream

1

salt & pepper

Wash the barley and cover with 1 cup of meat stock. Bring to boil and simmer until tender. Add the butter slowly. In the remaining broth, boil the vegetables and mushrooms. Then add the cooked barley, Elk and season with salt and pepper. For a garnish, add a few tablespoons of sour cream to the top. STOCK: Boil Elk and bones with 3 oz. beef base, or 1 Tbs. Salt until tender. Remove Elk from stock, strain and reserve. When cooled, remove meat from bone, discard bones. America's Premier Smokehouse http://www.premiersmokehouse.com/ 2 qts. Meat Stock made from From: [email protected] (Hmmstudio) Yield: 4 servings

Page 632

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 633

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 634 wine. Susan Hattie Steinsapir rec.hunting Marinade: Yield: 1 servings

PUEBLO FIRE

10

red chili pods

1

tablespoon

oil

3

cup

water

1/4

cup

barbecue sauce

1/2

lb

round steak, cut into small pieces

1

teaspoon

garlic salt

Remove stems and shake out seeds from chili pods; rinse in cold water. Tear pods into pieces; place in blender with water. Blend until smooth. Brown meat in oil. Add chili pod mixture, barbecue sauce and garlic salt. Cook over low heat for one hour. Serve as soup with a casserole or beforehand. Makes 6 servings of 1/3 cup: small servings are practical for this soup. Posted by Pat Stockett. Courtesy of Fred Peters. Yield: 6 servings

Page 635

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

Page 636

PUEBLO PEPPERY POTATO-TOMATO SOUP

6

washed

& cored tomatoes

8

med.

potatoes washed & peeled

2

yellow

onions peeled & sliced

1

qt.

water

1/2

small

red chilli pepper crushed

1

green

pepper washed & sliced (include see; ds)

1

parsley

sprig or tsp. parsley flakes

1

tbls.

salt

Place tomatoes, potatoes, onions, and water in large kettle. Simmer for about 1 hr. or until potatoes are tender. Break up potatoes with fork into bite sized pieces, mash potatoes slightly, then add remaining ingredients. Simmer for 20-25 min. or until peppers are tender.

PUEBLO POSOLE (FEAST DAY SOUP)

3

cup

posole (dried corn)

8

cup

water

1 1/2

lb

beef or pork ribs; trimmed

1

. of all fat

4

red chilies; roasted &

1

. finely chopped

2

teaspoon

salt

1

medium

onion; coarsely chopped

2

centiliter

garlic; finely minced

2

tablespoon

1

fresh epazote, cilantro or . oregano; chopped

Cook posole in a large, heavy kettle, in the 8 cups water, over medium heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat and roasted chilies and half of the salt, and continue to cook, covered, about 2 hours, until the meat is tender. Add the remaining ingredients and simmer for another 20 minutes. Serve hot. Makes about 8 servings. "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

Page 637

PUMPKIN CORN SOUP WITH GINGER LIME CREAM

1

3 c. corn kernels

2 Garlic cloves, finely chopped 3/4 tsp. salt 3/4 tsp. white pepper 3 C. chicken stock 3 C. cooked pumpkin GARLIC CREAM 2 Limes, juice and zest only 1 T. peeled and grated fresh ginger 1/2 C. heavy cream This simple recipe is easy to prepare.... It is a delicious, rich-bodied soup, and the Ginger Lime Cream adds a refreshing zest. ***** In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring. In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger. In a bowl, combine the ginger-lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks. Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately. From "Native American Cooking," by Lois Ellen Frank Yield: 6 servings

Page 638

PUMPKIN CORN SOUP WITH GINGER LIME CREAM

3

cup

2

corn kernels garlic cloves, finely chopped

3/4

teaspoon

salt

3/4

teaspoon

white pepper

3

cup

chicken stock

3

cup

cooked pumpkin ----GARLIC CREAM----

2

limes, juice and zest only

1

tablespoon

peeled and grated fresh ginger

1/2

cup

heavy cream

In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring. In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger. In a bowl, combine the ginger-lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks. Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 639

PUMPKIN SOUP

2

tsp

soft margarine

1/4

c

onion, chopped

2

tbsp

green bell pepper

1

tbsp

flour

1

c

skim milk

1

c

canned pumpkin puree

1

tsp

low-sodium instant chicken broth mi; x

1/8

tsp

dried thyme chopped parsley, for ga; rnish

1. In small saucepan, melt margarine. Add onion and pepper; cook until soft but not brown, 4-5 minutes. 2. Whisk in flour; stir in milk, pumpkin, 1 c water, broth mix, and thyme. Cook over medium heat, stirring occasionally, unitl slightly thickened and just boiling. Garnish tih parsley, if desired. Yield: makes 1

PUMPKIN SOUP By: Curtis Akins 1

pumpkin, top removed and inside sco; oped out

1/2

pound

sugar pumpkin, cubed

4

tablespoons

margarine, melted

1

cup

chopped onion

1/2

cup

chopped carrots

1/2

cup

chopped celery

4

cups

vegetable broth

1

cup

tomatoes, diced

1/4

cup

rice

salt and pepper

Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper. Bake for 20 minutes at 400 degrees. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft. Place the whole pumpkin on the table and ladle soup into bowls. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant.

Page 640

Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set Yield: 6 servings

PUMPKIN SOUP

1

x

Pumpkin Soup 1 Small pumpkin, about 12" or canned (29 oz) 2 tb Sunflower oil (for fresh pumpkin) or peanut oil 3 tb Maple syrup or honey 1/2 ts Ground dried spicebush berries or allspice 4 c Beef or chicken broth Thinly sliced green onions Chopped hazelnuts Roasted pumpkin and sunflower seeds, for garnish In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibres from seeds and discard fibres. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or

no ingredients

Page 641 canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Source: Spirit of the Harvest ... from a file of Carl Berger

PUMPKIN SOUP By: Spirit of the Harvest 1

small

pumpkin. about 12' or canned (29 oz

2

tb

sunflower oil (for fresh pumpkin) o

3

tb

maple syrup or honey

1/2

ts

ground dried spicebush berries or a

4

c

beef or chicken broth thinly sliced green onions chopped hazelnuts roasted pumpkin and sun flower seed

In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibers from seeds and discard fibers. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Yield: 4 servings

Page 642

PUMPKIN SOUP

2 1/2

lb

pumpkins

500

ml

water

10

ml

1 5

(2 tsp) goose fat onion

gm

1

(1 tsp) wild garlic bay leaf

10

gm

(1 tbsp) thyme

125

ml

(1/2 cup) 15% cream

30

gm

(1 oz.) non-salted butter

15

ml

(1 tbsp) clover honey

5

ml

(1 tsp) salt

10

ml

(1 tsp) pepper

Melt in a small quantity of goose or pork fat, sliced onion with clove of garlic, bay leaf, thyme and add chunks of medium size pumpkin. Add salt and pepper. Cover with cold water and bring to boiling point. Let simmer at low heat for one hour. Mix with blender, adding cream, butter and honey. Raise temperature without boiling and let simmer a few minutes. Check and correct seasoning with salt and pepper. AboriganalTourism - Native Cuisine Yield: 1 servings

Page 643

PUMPKIN SOUP - NATIVE

2 1/2

lb

pumpkins

500

ml

water

10

ml

(2 tsp) goose fat

1 5

onion gm

(1 tsp) wild garlic

1

bay leaf

10

gm

(1 tbsp) thyme

125

ml

(1/2 cup) 15% cream

30

gm

(1 oz.) non-salted butter

15

ml

(1 tbsp) clover honey

5

ml

(1 tsp) salt

10

ml

(1 tsp) pepper

Melt in a small quantity of goose or pork fat, sliced onion with clove of garlic, bay leaf, thyme and add chunks of medium size pumpkin. Add salt and pepper. Cover with cold water and bring to boiling point. Let simmer at low heat for one hour. Mix with blender, adding cream, butter and honey. Raise temperature without boiling and let simmer a few minutes. Check and correct seasoning with salt and pepper. AboriganalTourism - Native Cuisine Uncle Dirty Dave's Archives From: Dave Drum Yield: 4 servings

Date: 10-19-03

Page 644

PUMPKIN SOUP II By: FamilyFun Magazine 2

medium

pumpkins (for recipe)

1

large

pumpkin (for tureen)

2

cups

chicken broth

1

cup

water

1/4

cup

maple syrup

1

teaspoon

cinnamon

1/2

teaspoon

nutmeg

1/2

teaspoon

salt

1/2

teaspoon

ginger

1

cup

half and half toasted pumpkin seeds, optional

Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

Page 645

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS By: M.S. Milliken & S. Feniger 6

small (6 to 7 inch

unblemished pumpkins

1

medium

pumpkin (10 to 11 inches in diamete; r)

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

teaspoons

salt

3/4

teaspoon

freshlyground black pepper

2

tablespoons

butter

1

tablespoon

olive oil

2

large

onions, chopped

4

cloves

garlic, minced or pureed

1

yukon

gold potato, peeled and diced

6

cups

chicken or vegetable stock

1/2

cup

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.

Page 646

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 647 From: "Mignonne"
Page 648

PUMPKIN SOUP W/ MEXICAN CINNAMON CREME FRAICHE, TOASTED P

3

tablespoon

1

large

2

onion, coarsely chopped cloves garlic, coarsely

1 1

unsalted butter

chopped large

carrot, peeled and coarsely

1

chopped

2

stocks celery, coarsely

1

chopped

7

cup

1 1/2

cup

1 1/4

vegetable stock, or water pumpkin puree (not flavored pie filling)

teaspoon

1

ground mexican cinnamon, plus 1 teaspoon (canella)

1/4

teaspoon

allspice

1/4

teaspoon

ground ginger

1/4

teaspoon

freshly grated nutmeg

2

tablespoon

honey

2

teaspoon

chipotle puree

3/4

cup

1

creme fraiche or sour cream salt and freshly ground

1

pepper

1

garnish: 1/2 cup toasted

1

pumpkin seeds

1

spinach, pear and pancetta

1

salad:

4

oz

pancetta, medium dice

1

small

shallot, minced

1/4

cup

sherry vinegar

1

teaspoon

dijon mustard

1

teaspoon

finely chopped fresh thyme

1/4

cup

1 1 10

pepper oz

2

fresh spinach leaves bosc pears, halved, cored

1 1

olive oil salt and freshly ground

and thinly sliced small

red onion, finely sliced

Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Page 649

Yield: 4 servings from: Bobby Flay From: "Mignonne"
PUMPKIN SOUP WITH FRESH CRANBERRIES By: Aunt Colleen's recipe book (Chickasaw and Cherokee) soup 1

tablespoon

olive oil

1

pound

cubed, peeled and seeded pumpkin

2

cups

pulp or 2 cups canned solid-pack pu; mpkin peeled, cored and diced quince or t; art green apples 1/2

cup

cranberries

1/3

cup

chopped onion

1/3

cup

chopped celery

1/4

cup

chopped carrot

1/2

teaspoon

minced peeled fresh ginger

1

teaspoon

salt

1/4

teaspoon

pepper pinch of ground cinnamon pinch of ground nutmeg

2-1/2

cups

water

1

cup (or more)

cranberry juice cocktail

1/2

cup

cranberries

2

tablespoons

water

1

tablespoon

sugar

1

tablespoon

honey

1

cup

plain nonfat or low-fat yogurt

cranberries

For Soup: Heat olive oil in heavy large saucepan over medium-low heat. Add fresh pumpkin, if using, and next 6 ingredients, and cook until onion is tender, stirring occasionally, about 15 minutes. Mix in salt, pepper, cinnamon and nutmeg. Add water and 1 cup cranberry juice and bring to a boil. Reduce heat, cover and simmer until vegetables are very tender, stirring occasionally, approximately 20 minutes. For Cranberries: Meanwhile, cook cranberries, water and sugar in heavy saucepan over medium heat until cranberries pop, about 4 minutes. Transfer soup to blender or processor. Add canned pumpkin, if using, and puree. If not completely smooth, work through fine strainer set over bowl. Add more cranberry juice if thinner consistency is desired. Stir in honey. Adjust seasoning with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover soup and cranberries separately and chill. Reheat before serving.) Ladle soup into bowls. Spoon 1 tablespoon yogurt into each. Top with cranberries and serve.

Yield: 4 servings

Page 651

PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED By: Bobby Flay 3

tablespoons

unsalted butter

1

large

onion, coarsely chopped

2

cloves

garlic, coarsely chopped

1

large

carrot, peeled and coarsely chopped

2

stocks

celery, coarsely chopped

7

cups

vegetable stock, or water

1 1/2

cups

pumpkin puree (not flavored pie fil; ling)

1/4

teaspoon

ground mexican cinnamon, plus 1 tea; spoon (canella)

1/4

teaspoon

allspice

1/4

teaspoon

ground ginger

1/4

teaspoon

freshly grated nutmeg

2

tablespoons

honey

2

teaspoons

chipotle puree

3/4

cup

creme fraiche or sour cream salt and freshly ground pepper garnish: 1/2 cup toasted pumpkin se; eds spinach, pear and pancetta salad:

4

ounces

pancetta, medium dice

1

small

shallot, minced

1/4

cup

sherry vinegar

1

teaspoon

dijon mustard

1

teaspoon

finely chopped fresh thyme

1/4

cup

olive oil

10

ounces

fresh spinach leaves

2

bosc

pears, halved, cored and thinly sli; ced

1

small

red onion, finely sliced

salt and freshly ground pepper

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds. Yield: 4 servings

Page 652

PUMPKIN SOUP WITH SAGE AND HAM By: Jim Weller 3

tb

butter

1

onion; chopped

1

carrot; chopped

1

rib

of celery; chopped

1/2

granny

smith apple peeled, cored, diced

2

c

canned pumpkin puree

1/3

c

dry white wine

1

tb

dried sage

4

allspice

berries; crushed

3 1/2

c

water

2 1/2

c

chicken broth or stock

1 1/2

ts

salt

1/4

ts

fresh ground black pepper

1/2

lb

ham; cooked, diced

In a large pot, melt the butter over moderate heat. Add the carrot and sweat about 5 minutes. Add the celery and cook 2 minutes. Add the onion and cook 2 minutes. Add the apple and cook the mixture 2 minutes longer. Stir occasionally. Stir in the pumpkin puree, wine, sage, and allspice. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, covered, for 10 minutes. Add the ham and simmer, uncovered, about 5 minutes longer. Yield: 8 servings

QUAIL BAKED IN MUSHROOM SAUCE

4

quail [split]

1/4

cup

flour

3

tablespoon

oil

1

can

1

(3 or 4 oz) mushrooms [drained]

1

can

cream of mushroom soup

1/2

can

(soup can) white wine

1

cup

sour cream

1)

Rinse the birds and pat dry inside and out. Season salt and

pepper to taste, then coat with flour. Brown on both sides in a skillet in oil... 2)

Arrange in a shallow baking dish. Combine

the remaining ingredients, mixing well and pour over the birds... 3) Bake in a 350ø oven for 1 hour, 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: 4 servings

Page 653

QUAIL IN MUSHROOM GRAVY

3/4

cup

flour, divided

1

teaspoon

salt

1/2

teaspoon

6

pepper quail ( 1/3 to 1/2 lb each)

1/2

cup

butter/margarine

1/2

lb

fresh mushrooms, sliced

2

cup

chicken broth

2

teaspoon

minced fresh thyme or 3/4

1

teaspoon

dried thyme

1

hot cooked noodles

1

(optional)

Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown te quail. Transfer to an ungreased 2 1/2 qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350 for 40 to 50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 Taste of Home Dec/Jan '95 From: Marie Culver Yield: 1 servings

Page 654

QUAIL IN WHITE WINE

4 3/4

quail, about 3/4 lb. each cup

1

melted butter salt, pepper

3

tablespoon

flour

1

can

condensed chicken broth

1

(10-1/2 ounces)

3/4

cup

water

1/2

cup

sauternes

1

dash

cayenne

Split quail down center breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil quail 15 to 20 minutes or until golden brown on both sides. Pour remaining butter into a skillet. Stir in flour. Gradually stir in chicken broth, water, and Sauternes. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until quail are tender. Adaption from recipe by Paul Blange, Brennan's (New Orleans) 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: 4 servings

Page 655

QUAIL MAGNIFICENT

6

quail; cleaned

1/2

teaspoon

salt

1/2

teaspoon

pepper

1/3

cup

1

all-purpose flour vegetable oil

2 1/2

cup

chicken broth

1/4

teaspoon

ground cinnamon

1/2

teaspoon

poultry seasoning

1

tablespoon

plus 1 tsp molasses

1

centiliter

garlic; pressed

1

teaspoon

lemon juice

4

medium

2 1/4

lb

2 1/2

carrots; cut into 2-inch pieces stalks celery; cut into 2 pieces fresh mushrooms green onions

cup

dry sherry

Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail, and drain off oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover, and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yield: 3 servings. Recipe from October, 1982 "Southern Living" Typos by Jeff Pruett Yield: 3 servings

Page 656

QUAIL WITH WHITE GRAPES

4

quail

1

tablespoon

1/2

teaspoon

1

lemon juice seasoned salt white pepper to taste

1/2

cup

flour

1/3

cup

butter

1/3

cup

white wine

1/3

cup

chicken broth

1

tablespoon

lemon juice

1/4

cup

white grapes [seedless]

2

tablespoon

toasted almonds [sliced]

1)

Rinse the birds and pat dry inside and out, then drizzle with

1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour then coat with flour... 2) Saut‚ in butter in a saucepan `til golden. Add wine and broth and remaining lemon juice, cover and simmer for 20 min. add the grapes and almonds and cook for 5 more min. or `til birds are tender... 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: 2 servings

Page 657

QUINOA AND WILD RICE STUFFED SQUASH

10

to

12 sweet dumpling, carnival, or del; icata squash (about 3/4 l

1/2

cup

chopped pecans

1

tablespoon

olive oil

2

onions (1 lb. tota

, chopped

2

cups

chopped celery

5 1/4

cups

vegetable broth

1 1/2

cups

wild rice, rinsed and drained

2

tablespoons

chopped fresh sage leaves or 2 teas; poons dried rubbed sage

1 1/2

cups

quinoa, rinsed and drained

2/3

cup

chopped dried apricots

1/3

cup

chopped dried cherries

1/3

cup

chopped dried cranberries salt

Notes: Up to 1 day ahead, make grain stuffing and bake squash. Reheat grain mixture in a microwave oven at full power (100%) until steaming, 9 to 11 minutes; stir occasionally. Spoon hot filling into cold cooked squash and bake, covered, in a 350 [degrees] oven until interior of the squash is hot, about 35 minutes1. Rinse squash, pierce each with a fork several times, and set in a 10- by 15- inch pan. Add 3/4 cup water to pan and cover tightly with foil. 2. Bake in a 350 [degrees] oven until the squash are tender when pierced, 45 minutes to 1 hour. 3. Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan. 4. Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes. Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. Cover, reduce heat, and simmer for 40 minutes. Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer. 5. Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready. 6. When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level. 7. Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste. Yield: 10 to 12 servin

Page 658

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW By: Bon Appétit January 2006 Bruce Aidells and Nancy Oakes stew 2

tablespoons

olive oil

1

cup

chopped onion

3

garlic

cloves, chopped

2

teaspoons

hungarian sweet paprika

1

teaspoon

salt

1/2

teaspoon

ground black pepper

1/2

teaspoon

ground coriander

1/2

teaspoon

ground cumin

1/2

teaspoon

turmeric

1/2

teaspoon

ground ginger

1/2

teaspoon

cayenne pepper

1

cup

pinch of saffron water

1 14 1/2 -ounce

can diced tomatoes, drained

2

tablespoons

fresh lemon juice

3

cups

1-inch cubes peeled butternut squas; h (from 1 1/2-pound squas

2

cups

3/4-inch cubes peeled carrots

1

cup

quinoa*

1

tablespoon

butter

1

tablespoon

olive oil

1/2

cup

finely chopped onion

1/4

cup

finely chopped peeled carrot

2

garlic

cloves, minced

1/2

teaspoon

salt

1/2

teaspoon

turmeric

2

cups

water

1/2

cup

chopped fresh cilantro, divided

2

teaspoons

chopped fresh mint, divided

quinoa

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice. For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Page 659 Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Yield: 4 to 6 servings

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

1

ground red sandalwood (opt) 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.

Page 660 From: Neysa Dormish

Date: 03-24-96

Yield: 1 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 661

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 662 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 663

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 664

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 665

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

Page 666

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 667

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 668

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

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 669

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 670 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 671

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 672

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 673

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 674

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 675

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 676 From: Michael Loo

Date: 30 Oct 97 National

Cooking Echo Ä Yield: 6 servings

RABBIT WITH SAGE ITALIAN STYLE

1

large

4

slice

2

or 2 small rabbit[s] bacon garlic cloves, peeled

1

tablespoon

1/2

cup

1

dried sage vegetable oil 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 677

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 678

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 679

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 680

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

Page 681

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 682

RACOON STEW

1

medium

racoon *

1

pint

baby limas

1

pint

white peas

2

quart

tomatoes

2

lb

potatoes

1

pint

whole kernel corn

16

oz

can of tomato paste

2

large

onions

16

oz

can of tomatoe sauce

10

oz

2 3

package of frozen okra (opt) carrots, sliced.

quart

1

water worcheshire sauce

1

soy sauce

1

salt & pepper

1

various seasonings to taste

1

(will explain) **

* One racoon, medium to small, if available. The older ones can weigh from 25 to 30 pounds for a large one, and are rather tough. Care should be taken during the skinning process, as 'coons possess scent glands on their legs which can contaminate the meat with careless field care, much the same as venison. ** Various seasonings include whatever is in your spice rack that strikes your fancy on that day. Cut up the 'coon similar to a chicken, and brown lightly in in a skillet, using olive oil. Remove 'coon from fryer and place in pressure cooker and pressure for thirty minutes. Dice one onion, cook the other whole. Place 'coon in water, and boil for another thirty minutes before adding the rest of the listed ingredients, except for the potatoes. Simmer for one hour over low heat, then add the pototoes and continue to simmer for an additional twenty minutes, adding the various seasonings as you go. Requires a fine touch, and much testing in between times. Makes certain the soup will never turn out the same way twice, and increases my enjoyment of cooking it. Original poster not shown on file. Adapted and MM Format by Dave Drum - 26 July 99 From: Dave Drum Yield: 2 gallons

Date: 01 Aug 99

Page 683

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 684

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 685

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

Page 686

RED & 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

cooked black beans

3 3

cloves garlic; minced tablespoon

1 2

tablespoon

1 1

chili powder red bell pepper; diced 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. Chicago Tribune, 10/07/93. Yield: 8 servings

RESERVATION DRIED ONION SOUP MIX

1

dried onion soup mi

3/4 cup

Instant Onion Flakes

1/3 cup

Beef broth instant granules

4 teaspoons

Onion powder

1/4 teaspoon

Celery seed

1/4 teaspoon

Sugar

Mix all ingredients and store in an airtight container. 5 Tbsp. = 1.25 oz or 1 package of soup. Mix may also be stored in homemade foil pouches in amounts desired for later use, and then store foil pouches inside a larger airtight container. Note: Sugar may be omitted for diets which require little or no sugar. Yield: 1 recipe

Page 687

RESERVATION GUMBO

1

x

no ingredients

1 cup all-purpose flour 1 cup vegetable oil 4 cups chopped onion 2 cups chopped burdock flower stalks 2 cups chopped green pepper 1 cup sliced wild leek white parts and green tops 6 cups chicken broth 6 cups water 4 cups any combination of mucilaginous greens such as pokeweed shoots, milkweed buds, mallow "cheeses" 2 tablespoons paprika 2 tablespoons salt 2 teaspoons oregano 1 teaspoon ground black pepper 6 cups seafood-like mushrooms (comb tooth, bear's head tooth, sweet tooth work well) 1 cup snipped parsley 2 tablespoons gumbo file (can make from dried foraged sassafras leaves) In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 20 minutes more, or until mixture is reddish brown (the color of a penny). Add onion, burdock*, green pepper and wild leeks; cook and stir for 5 minutes. Add chicken broth, water, greens*, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Add mushrooms and parsley. Simmer uncovered about 5 minutes more or until is done. Remove from heat; stir in file powder. Yields about 6 quarts. Yield: 1 recipe

Page 688

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

1

(scant) beef or game stock 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 (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

Page 690

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

2

diced salt pork 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 691

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).

Page 692

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 693

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 694

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 695

ROAST GROUSE WITH WILD RICE

2

grouse, about 1-1/2 lbs each

1

salt

1/2

cup

chopped onion

1/2

cup

chopped mushrooms

1

cup

condensed consomme'

1

(10-1/2 ounces)

1/8

teaspoon

1

cup

1 1

wild rice water

medium

2

onion; chopped carrots; chopped

1 1

crumbled oregano

apple; peeled and chopped can

1

con cream of mushroom soup (10-1/2 ounces)

1/4

cup

light cream

1/4

cup

red wine

Rub grouse inside and out with salt. Combine onions, mushrooms, consomme', oregano, and wild rice. Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking. When rice is tender, season to taste with salt. Stuff grouse with rice. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down. Roast in a preheated 350 F. oven for 30 minutes. Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours. Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup, cream, and wine. Simmer, stirring, until sauce bubbles. Spoon sauce over grouse. Garnish with additional cooked wild rice. Adapted by Clifford Warling, The Blue Horse (St. Paul, Minnesota) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232106 -0800 Yield: 4 servings

Page 696

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 697

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 698

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 699

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 700

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 701

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 702

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 703

ROAST PHEASANT STUFFED WITH GRUYERE AND NOODLES - LLBGFC

3

pheasants

1

salt

8

oz

package wide noodles

1

quart

chicken broth

1/4

lb

mushrooms

1/4

lb

butter

1/2

cup

gruyere; freshly grated

1/2

cup

1 1/2

heavy cream freshly ground pepper

teaspoon

1

dried sage carrot; cut in 1/4 slices

1

onion; coarsely chopped

1

mornay sauce ----MORNAY SAUCE----

2

tablespoon

butter or margarine

2

tablespoon

flour

1

cup

milk, cream, or broth

1

grated parmesan cheese

1

salt & freshly ground pepper

Wipe the pheasants with a damp cloth and sprinkle a little salt inside. Cook the noodles 4 to 5 minutes in broth, until half done. Wipe mushrooms with a damp cloth, trim ends, and mince stems with a sharp knife; slice caps thinly. Saute both in 4 tablespoons butter in a large saucepan. Drain noodles well (reserving broth), and stir into the mushrooms. Mix in Gruyere and 4 tablespoons of the cream, adding salt and pepper to taste and the sage. Stuff the pheasants with the noodle mixture, scraping juices from the pan; skewer openings and truss the legs and wings. Put remaining butter in a roasting pan with the carrot and the onion, and heat until the butter melts. Roll the pheasant in the butter until it is well coated, then put in the roasting pan in the oven at 450 F, adding from time to time a little hot broth from the drained noodles. When the pheasant begins to brown - after about 15 minutes - in the oven, turn it breast side down and cover the roasting pan. Reduce heat to 325 F and continue roasting 25 to 35 minutes, basting frequently with more hot broth and pan juices. Remove cover from the pan, salt and pepper the pheasant lightly, and cook 10 minutes longer. Serve with Mornay sauce made with the reserved broth, thinned with remaining cream. Mornay Sauce - Melt the butter in a skillet or saucepan and stir in the flour. Cook over low heat for a couple of minutes stirring, then

Page 704 off heat, with a whisk, stir in the milk or cream. Return to heat and cook for 3 to 5 minutes over a low flame. Whisk while the sauce thickens. Stir grated Parmesan cheese into the sauce and simmer 2 to 3 minutes. Add salt and pepper to taste. _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

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 706

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 707

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 708

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 709

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

sauce:

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 710

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 711

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 712 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 713

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 714 (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 715 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 716

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 717 Posted by Stephen Ceideburg From: Dale Shipp Date: 03 May 97 National Cooking Echo Ä Yield: 10 servings

ROAST WILD DUCK WITH ONIONS, ANCHOVIES, CAPERS AND POLENT

2

sprigs of tarragon

3 1

to 4 sprigs of thyme 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

Page 718

Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph, DATE=15/October/1998 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

1

cooked wild rice cooked brown rice 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 719

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 720

ROASTED ACORN SQUASH SOUP

2

medium

acorn squash

2

tablespoons

olive oil, plus more for brushing o; n squash salt ground black pepper

2

tablespoons

butter

1

medium

yellow onion, chopped

1

large

carrot, chopped

4

ribs

celery, chopped

1

cup

white port

6

cups

chicken stock or 1 (49.5-ounce) can; chicken broth

2

thyme

sprigs

1

bay

leaf

2

whole

cloves

2

pods

star anise fresh lemon juice to taste toasted squash or pumpkin seeds, fo; r garnish

Preheat the oven to 350 degrees. Cut the squash in half, and scrape out the seeds; brush the pulp with olive oil. Sprinkle with salt and pepper to taste. Place in a baking pan; roast 35 to 45 minutes or until tender. Let cool. Scoop out the flesh and set aside. In a large, heavy-bottom pot or Dutch oven, combine butter, 2 tablespoons olive oil, onion, carrot and celery. Cook over medium-high heat, stirring constantly, until vegetables begin to soften but not brown, about 7 minutes. Add squash, port and stock; stir well and bring to a simmer. Add thyme, bay leaf, cloves and star anise. Simmer for 1 hour, stirring occasionally. Let cool slightly. Working in batches, ladle soup into a blender or food processor; process until smooth. Pour into a fine-mesh strainer; stir to pass the mixture through the strainer. Add lemon juice, salt and pepper to taste. Reheat if necessary. Garnish each serving with toasted seeds. Yield: 4 to 6 servings

Page 721

ROASTED BUTTERNUT SQUASH BISQUE WITH WILD RICE AND CREME ANI By: An American Place for creme anise: 1

cup

heavy (40 percent 'gourmet') cream

5

tablespoons

cultured buttermilk

1

tablespoon

lemon juice

1

star

anise

1

pinch

salt

2

tablespoons

wild rice

1

cup

vegetable stock

1

bay

leaf

1

cinnamon

stick

1

pinch

salt

1

(2-pound)

3

tablespoons

butter, divided

1

large

white onion, diced

1

medium

fennel bulb, white part only, diced

1

cinnamon

stick

4

allspice

for wild rice:

for bisque: butternut squash about 1 teaspoon mixed-spice butter; (see note)

2

berries cloves

1

small

bunch fresh thyme

4

cups

vegetable stock or more if needed salt ground white pepper deep-fried fresh sage or oregano le; aves, for garnish

To prepare Creme Anise: Stir together cream, buttermilk, lemon juice, star anise and salt in a small glass or plastic bowl. Mix well, cover tightly with plastic wrap and let sit overnight in a warm place (70 degrees). The next day, line a strainer with a coffee filter and place over a deep bowl. Spoon Creme Anise into the strainer. Let drain for several hours or until consistency resembles sour cream. Remove star anise. Cover and refrigerate until needed, up to 1 week. To prepare wild rice: In a small pot, combine wild rice, stock, bay leaf, cinnamon stick and salt. Bring to a simmer, cover and cook until the rice has split open, about 50 minutes. Drain and set aside, removing bay leaf and cinnamon stick. If making ahead, cover and refrigerate. To prepare bisque: Preheat the oven to 350 degrees. Split squash lengthwise and remove seeds; spread cut surfaces with Mixed-Spice Butter. Place squash, flesh side down, in a small roasting pan. Cover with foil and pierce small holes for steam to escape. Roast until tender, about 40 minutes; let

Page 722 cool to room temperature. Reserve pan juices. Remove skin from squash and discard; coarsely chop flesh and add to pan juices. Place a large pot over medium heat; melt 2 tablespoons butter. Set the remaining 1 tablespoon butter aside to soften. Add onion and fennel to the pot; cook, stirring occasionally, until tender and translucent, about 7 minutes. Add squash and pan juices; cook 2 minutes. Meanwhile, make a spice sachet by placing cinnamon stick, allspice berries, cloves and thyme in a coffee filter; tie closed with kitchen string. Add spice sachet and stock to the pot; bring to a simmer. Cook 20 minutes. Add wild rice; cook 5 minutes. Discard spice sachet. Puree soup with a hand-held electric mixer or in batches in a blender. Texture should be very smooth, with just the smallest bits of rice. Add stock if needed to thin to the soup. Season with salt and white pepper. (For best flavor, cover and refrigerate overnight. Reheat before proceeding.) Just before serving, whisk in softened butter. Ladle into bowls; garnish each serving with a dollop of Creme Anise and fried herb leaves. Per serving: 168 calories; 8g fat (43 percent calories from fat); 5g saturated fat; 20mg cholesterol; 2.5g protein; 21.5g carbohydrate; 4g sugar; 3.5g fiber; 268mg sodium; 80mg calcium; 538mg potassium. Note: To make Mixed-Spice Butter, beat together 1/4 cup ( 1/2 stick) softened unsalted butter, a pinch of salt, a pinch of ground white pepper, and ground cinnamon, cloves, nutmeg, mace and allspice to taste. Yield: 6 servings (abo

Page 723

ROASTED CHESTNUTS, BUTTERNUTS, FENNEL AND ONIONS

1/2

lb

fresh chestnuts

1/3

c

unsalted butter

1/2

c

chicken stock

1

c

carrots; sliced

1/2

celery

root; peeled, sliced-into 1/2' salt to taste fresh ground black pepper

3

sprigs

fresh thyme

16

pearl

onions

1

ts

sugar

1/2

fennel

bulb; thinly sliced

1/4

c

butternut halves

With a sharp knife, make a small X-shaped incision through the shell on the bottom of each chestnut. Cook in boiling water for 3-4 min. Drain and peel. Over med. heat, melt 2 tb butter in large saute pan.Add chestnuts, shaking pan to coat with butter. Add chicken stock; bring to a boil. Transfer pan to a pre-heated 400 deg oven and bake uncovered, basting frequently, until almost all the liquid is absorbed and the chestnuts tender, about 20-25 min. Set aside. Cut 2 large squares of aluminum foil. Place carrots in the centre of one and the celery root in the other. Salt and pepper. Add thyme and 1 tb butter to each; seal tightly, place on a baking| sheet and bake 40 min until tender and slightly caramelized. Remove veg from foil, discard the thyme and set aside to cool. Make an X incision in the base of each onion. Bring a small saucepan of water to a boil and add onions. Cook 1 min; drain and rinse in cold water. Peel onions, trimming any roots. Transfer to a large saucepan; sprinkle with sugar, salt and pepper. Cover and cook over low heat for 20 min shaking the pan occasionally. When tender add fennel; continue to cook until fennel tender. Add butternuts, chestnuts, carrots and celery root. Gently re-heat, stirring carefully. Correct the seasonings. Yield: 8 servings

Page 724

ROASTED CORN AND GREEN CHILI SOUP

1

x

no ingredients

Ingreadients: 6 ears fresh corn 1 large poblano chili 3 cups water 1 14 1/2-ounce can low-salt chicken broth 1 8-ounce russet potato, peeled, quartered 1/2 cup chopped fresh cilantro 1/2 cup whipping cream Cilantro sprigs Instructions: Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside. Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili. Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately. Yield: 6

Page 725

ROASTED CORN AND PUMPKIN SOUP By: Williamsburg Inn 2

ears

fresh corn

1/2

pound

sliced shallots

1/2

gallon

1

chicken stock pumpkin

2

teaspoons

salt

2

tablespoons

olive oil

1

clove

garlic

2

ounces

crabmeat

1

tablespoon

sour cream

1

teaspoon

black pepper

1

bunch

mache

1

teaspoon

cider vinegar pumpkin seed oil, to taste

Shuck corn and cut from the cob. Separate into 2 piles. Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree. Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce. Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender. Remove pumpkin pulp from outer skin and puree. Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper. Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil. Yield: 4 servings Preparation Time (hh:mm): 5 min

Page 726

ROASTED CORNISH HEN WITH BLUE CORN CHORIZO DRESSING

1

blue corn chorizo dressing

1/2

cup

1

lb

6

unsalted butter chorizo, finely diced garlic cloves, finely diced

1/4

cup

finely diced celery

1

medium

onion, finely diced

1/4

cup

1

diced carrot poblano, finely diced

1

recipe blue cornbread,

1

crumbled

1

teaspoon

1 1

teaspoon

1 1

coarsely chopped sage leaves

tablespoon

1 1/2

coarsely chopped thyme leaves

coarsely chopped cilantro egg

cup

1

chicken stock salt and freshly ground

1

black pepper

1

cranberry mango relish

1

cup

fresh cranberries

1/4

cup

brown sugar

1

large

1

mango, peeled, seeded and coarsely chopped

3

tablespoon

finely diced red onion

1

tablespoon

minced jalapeno

1/4

cup

coarsely chopped cilantro

1/4

cup

fresh lime juice

1

salt and freshly ground

1

pepper

1

hens:

2

tablespoon

2

tablespoon

4

unsalted butter olive oil cornish game hens

1

salt and freshly ground

1

pepper

Pan Roasted Cornish Hen with Blue Corn Chorizo Dressing with Cranberry Mango Relish Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes. Cranberry Mango Relish In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before

Page 727 serving, toss in the cilantro. Hens: Preheat the oven to 450 degrees F. In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish. Yield: 6 servings Recipe Copyright 1999 by Bobby Flay. All rights reserved. From: "Mignonne"
ROASTED DOVE VIDALIA

20

dove breasts, flour seasoned with; salt and pepper

1

stick butter

1

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

red wine

2

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 728

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 729 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"
Page 730

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 731 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 732

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 733

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

ROBERT K. HENDERSON'S JAPANESE KNOTWEED SOUP

1/2

lb

1

japanese knotweed shoots and young leaves (peel only if

1

shoots were over 8 inches

1

tall)

1

small

1 16

onion, chopped clove garlic, minced

oz

chicken stock

Place all of the above ingredients in a pot and bring to a boil. Reduce heat and simmer until Polygonum cuspidatum (Japanese knotweed) is soft, 10-15 minutes. Puree in a blender. Return to pot, add salt and pepper to taste. Reheat if neccessary and serve hot. This is a variation of Robert K. Henderson's recipe from his excellent book, 'The Neighborhood Forager'. Henderson recommends a pat of butter and some chopped chives added just before serving. I prefer a dollop of yogurt or sour cream, and minced parsley or sorrel (the former brings out the "green taste" of the knotweed, the sorrel accentuates the lemon-y taste). Leda From: Leda S Meredith
Page 734

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"
ROSE HIP SOUP By: t of the Country Cook by Pat K 1

quart

rose hip juice or puree (fresh or c; anned)

2-4

tablespoons

honey

1-3

tablespoons

lemon juice or homemade cider vineg; ar,

1

tablespoon

potato starch, cornstarch, or tapio; ca granules

6

(about)

tablespoons sour cream or yogurt, o; ptional

optional (omit if using canned juic; e or puree. )

Using Dried Rose Hips: Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup. Rose Hip Pudding: Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity. Credits

Page 735

RUTABAGA AND CARROT WHIP

1

lb

2

rutabaga carrots, peeled and cut into

2

inch lengths

1

small

onion, thinly sliced

1

tablespoon

light brown sugar

1/2

teaspoon

ground ginger

1/4

teaspoon

ground mace

1

pinch

1

cayenne pepper salt, to taste

2

tablespoon

1

cup

1

unsalted butter basic chicken broth or vegetable broth

A creamy, steamy, sweet, and aromatic puree the rutabaga may not be the most romantic-sounding vegetable, but it makes a truly passionate puree. Lightly sweet, lightly sharp, rutabaga goes beautifully with the underlying sweetness of carrots. 1. Preheat the oven to 350 F. 2. Carefully peel the rutabaga and cut it into small chunks. 3. Combine the rutabaga with the carrots and onion in a heatproof casserole. Sprinkle with the brown sugar, ginger, mace, cayenne, and salt. Dot with the butter and pour the broth over the vegetables. Cover and bake for 2 1/2 hours. 4. Puree the vegetables with their liquid, in batches, in a food processor or blender, leaving some texture. Serve immediately, or reheat, covered, in a 350 F oven for 15 to 20 minutes. From: "B Dollard"
Page 736

SACRED SOUP

recipe I have a recipe that I cook quite often that is one taught to me by my father and Grandmother as a child. It is not only nutricious, and totally natural....it contains venison, corn and squash which are considered Sacred foods which gives it the name my Grandmother calls it' Sacred Soup '. I cook this quite often, particularly on Cermonial days and holidays like Thanksgiving. Anything can be added to the recipie as far as beans, etc. I keep it simple with the above ingredients along with onion. Boil enough venison pieces for the amount of soup you are making to make a rich broth. Cook until the meat is getting close to tender then add at least 1 large chopped onion. Continue to cook until the onion is tender, then add 3 - 4 sliced or cubed yellow ( crooked neck ) squash, 3 - 4 ears of fresh corn, kernals removed from the cobb. Turn down your heat and let this simmer for at least a couple of hours . You can flavor it with salt or pepper but I always keep this soup totally natural with just the flavor of the ingredients. I also top it off with a sprig of sage' after ' its cooked so the flavor doesnt cook into the soup.

Page 737

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 738

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 739

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 740

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 741

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 742

SALEM ARTICHOKE SOUP By: dre de Bon Temps menu of Northern Bounty, A C tb unsalted butter 1

leek; white only, sliced

1

celery

rib; thinly sliced

1

fennel

bulb; thinly sliced

1

lb

jerusalem artichokes; peeled and thinly sliced

1

bouquet

garni; [bay leaf, thyme and pars

6

c

chicken stock

1/4

c

whipping cream salt to taste fresh ground black pepper garnish: deep fried parsnip chips

butter in a large, heavy bottomed saucepan over medium heat. Add the leek, celery and fennel; cook, stirring, until soft but not browned. Add Jerusalem artichokes, Bouquet Garni, and chicken stock. Cover and bring to a boil; reduce heat and simmer until artichokes are tender. Let cool for 10 minutes. Remove Bouquet Garni. Add cream, puree in small batches until smooth. Return soup to the pot; reheat gently. Season to taste with salt and pepper. Serve in warmed soup bowls, garnished with deep fried parsnip chips. [ Prepare them as for potato chips.] Yield: ervings serving

SALMI OF WHITEBILL

4

whitebill breasts

1/2

cup

1

tablespoon

1 1

salt carrot, diced

teaspoon

1 1/2

ham or bacon

pepper onion, chopped

cup

1

oil 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

Page 743

Yield: 1 servings

Page 744

SALMON AND WILD MUSHROOM CHOWDER

----PEPPER CROUTONS---2

slice

sourdough bread; crusts removed

2

tablespoon

unsalted butter

1

teaspoon

cracked pepper

1/4

teaspoon

sait

1/3

cup

unsalted butter

1/3

cup

all-purpose flour

2

cup

chicken broth

1

cup

----SALMON CHOWDER----

1

clam juice (8-oz) potato, peeled and chopped

1/3

cup

dry white wine

2

teaspoon

lemon juice

1 1/3

cup

flaked poached salmon (bones and s; kin removed)

1

cup

chopped wild mushrooms (preferably; shiitake)

1/3

cup

chopped onion

1/3

cup

chopped green pepper

1/3

cup

chopped red pepper

1/3

cup

chopped yellow pepper

1/3

cup

chopped carrot

1/3

cup

chopped celery

1/4

teaspoon

celery seed

1/4

teaspoon

seasoned salt

1/4

teaspoon

nature's seasoning

1/4

teaspoon

pepper

1/8

teaspoon

minced garlic

1/8

teaspoon

bottled hot-pepper sauce

2/3

cup

heavy cream

2/3

cup

half-and-half

To make Pepper Croutons: 1. Cut bread in 1/2-inch cubes. Melt 2 tablespoons butter in medium skillet over medium high heat. Add bread cubes, 1 t pepper, and 1/4 t salt. 2. Cook, tossing constantly, until bread cubes are toasted. Set aside. To make Salmon Chowder: 1. In small saucepan, Melt 1/3 C butter over medium heat. Stir in flour until smooth. Cook stirring constantly, 2 minutes. Set aside. 2. In large saucepan, combine chicken stock, clam juice, and potatoes Bring to boiling. Reduce heat. Cover and simmer 10 minutes. 3. Stir in wine, lemon juice, salmon, mushrooms, onion, green pepper, red pepper, yellow pepper, carrot, celery, Worcestershire sauce, celery seed, seasoned salt, nature's seasoning, pepper, garlic, and hot-pepper sauce. Bring to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until vegetables are tender. 4. Gradually stir in heavy cream, half-and half, and flour mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils.

Page 745

To serve: 1. Ladle chowder into bowls or cups. Top with croutons. Victoria/November/94 Scanned & edited by Di Pahl & From: Ken Gregg date: Fri, 23 Aug 1996 08:52:42 ~0500 From: Ian Hoare

Date: 02-12-03

Yield: 4 servings

SALMON SOUP WET'SUWET'EN

4

cup

fish stock

1/4

lb

salmon roe

1

lb

pacific salmon; cubed

1/2

lb

potato; diced

1 1

rib celery; diced medium

1 1 1

onion; diced sea salt black pepper

pinch

curry powder

1

bay leaf

1

dry seaweed for garnish

Andrew's recipes are arranged not by appetizers, main courses, side dishes and desserts but categorized as from the Waters, from the Earth (vegetables), from the Land (animals) and from the Air. In a large soup pot, bring stoc kto a boil. Heat salmon roe in a small saucepan and add to the soup stock. Add the other soups ingredients, bring to a boil and simmer until potatoes are just tender. Deiscard bay leaf. Ladle into bowls and garnish with dry seaweed. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 4 servings

Page 746

SALUTATION TO SPRING SOUP

1

young plantain leaves

1

nettle tops

1

lamb's quarters

1

asparagus

1

shepherd's purse

1

wild garlic

1

violet leaves

1

miners lettuce

1

poke weed (must be boiled in

1

at least two water changes)

1

dandelion leaves and crowns

1

(two water changes also)

1

introduce hot water

1

to plant

1

milk weed buds (two water

1

changes) introduce hot water

1

to plant

1

chicory

1

henbit

In the early spring I often make the following soup using whatever I find on my different forays. Increase or decrease the sauce mix to suit the volume of herbs used. End result should be a nice cream that is neither to thin or to thick. Add additional milk to thin, cornstarch to thicken. * I detest instant potatoes but when I make chowders and cream soups I have found it to be a handy thickener. Combine any of the following spring herbs to make your soup. Prepare wild herbs that will be in your soup by washing, chopping and boiling in as little water as possible. Prepare herbs that need at least two water changes first…then add additional prepared herbs. Experiment with combinations to suit your tastes. In a sauce pan melt 2-3 tablespoons butter. Add enough flour to make a good paste. Add 2 to three cups milk and stir until thick. Add cooked herbs to white sauce and stir. Simmer for 10 to 15 minutes on a very low heat, adding salt, pepper and parsley to taste. A couple of slices of cheese can be melted into soup for additional flavor. From: "Yvonne Dighton"
Page 747

SAN BLAS STEW

2

green

plantains

2

med.

yellow yams (scrubbed & peeled jack; ets left on)

1

chicken

or approximate. 2-3 lbs. chicken pa; rts (chopped)

1/2

tsp.

saffron (or 2 tbls. tomato paste)

4

c.

water

1

pkg.

unsweetened coconut salt to taste

Boil yams and plantains in 4 c. water on high flame until water begins to boil. Then turn down to a low flame. Put in chicken and coconut. Stir to mix Cook with cover on for 1 1/2 hrs. until chicken is tender. Now add saffron and mix well. Uncover pot and let stew bubble and thicken.

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

leek

2

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 Yield: 6 servings

Date: 03-02-96

Page 748

SANTA FE SOUP

2

lbs.

ground chuck

2 16

oz.

cans whole kernel corn (with the ju; ice)

2

cans

pinto beans (also with the juice)

1

can

rotelle tomato

1

lb.

velveeta

chopped onion

Brown gr chuck with onions. Add everything together in crock-pot. Heat on low in crock-pot for about 1 1/2 to 2 hours or until cheese is melted. Serve with Corn chips on top.

SANTA FE SWEET POTATO SOUP By: Katherine E. Younker 2

dried

new mexico chili peppers

2

cups

boiling water

1

tablespoon

2

vegetable oil onions, finely chopped

4

cloves

garlic, minced

1

finely

chopped jalapeno pepper, optional

1

teaspoon

salt, optional

1

teaspoon

dried oregano leaves

4

cups

peeled, cubed sweet potatoes, about; 1/2 inch

6

cups

vegetable or chicken broth

2

cups

corn kernels, thawed if frozen

1

teaspoon

grated lime zest

2

tablespoons

lime juice

2

roasted

red peppers, cut into thin strips finely chopped cilantro

In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender.

Page 749

When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro.

SANTA FE SWEET POTATO SOUP By: America's Everyday Diabetes Cookbook 2

dried

new mexico chili peppers

2

cups

boiling water

1

tablespoon

2

vegetable oil onions, finely chopped

4

cloves

garlic, minced

1

finely

chopped jalapeno pepper, optional

1

teaspoon

salt, optional

1

teaspoon

dried oregano leaves

4

cups

peeled, cubed sweet potatoes, about; 1/2 inch

6

cups

vegetable or chicken broth

2

cups

corn kernels, thawed if frozen

1

teaspoon

grated lime zest

2

tablespoons

lime juice

2

roasted

red peppers, cut into thin strips finely chopped cilantro

In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lie zest, and lime juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Yield: 8 servings

Page 750

SANTA FE SWEET POTATO SOUP

2

dried new mexico chili

1

peppers

2

cup

1

tablespoon

2

boiling water vegetable oil onions, finely chopped

4

cloves garlic, minced

1

finely chopped jalapeno

1

pepper, optional

1

teaspoon

salt, optional

1

teaspoon

dried oregano leaves

4

cup

1

peeled, cubed sweet potatoes about 1/2 inch

6

cup

2

cup

1

vegetable or chicken broth corn kernels, thawed if frozen

1

teaspoon

2

tablespoon

2

grated lime zest lime juice roasted red peppers, cut

1

into thin strips

1

finely chopped cilantro

In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Nutritional Information Per Serving (1/8 of recipe): Calories: 175, Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 7 g, Sodium: 439 mg, Cholesterol: 0 mg Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat :Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker From: [email protected]

Date: January 1, 1997

Yield: 4 servings

Page 752

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 753

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 754

SAUTEED BREAST OF PHEASANT WITH WILD MUSHROOMS

4

pheasants, about 1 lb. each

1

salt & freshly ground pepper

16

thin asparagus *

1

cup

kale (packed) **

1

large

ripe tomato; peeled

6

tablespoon

2

butter shallots; finely chopped

1

leek; white part only ***

2

large

scallions; sliced

8

large

shitake mushrooms ****

1

cup

chicken or poultry stock

1/4

cup

dry white wine

* trimmed to 3-inch tips ** torn into 1-inch pieces *** thinly sliced **** - stems removed, - cut into 3/4-inch wedges Disjoint the pheasants and reserve the legs for another use. Bone the breasts and sprinkle lightly with salt and pepper. Reserve the bones, gizzards and wings for making Poultry Stock. Cook the asparagus for 3 minutes in boiling salted water and transfer to a bowl of ice water. Cook the kale for 2 minutes and drain and chill it in the ice water. Squeeze out the kale and drain both asparagus and kale on paper towels. Halve the tomato and scoop out and discard the pulp. Cut the shell into thin strips and reserve. Heat 2 tablespoons of the butter in a large skillet and add the pheasant breasts, skin side down; cook 3 to 4 minutes more, just until golden but still pink in the center. Transfer the breasts to a plate, cover loosely with foil and keep warm. Wipe the skillet and add 2 tablespoons of fresh butter. When it is hot, add the shallots, leek, scallions and mushrooms and cook, partially covered, for 3 minutes, stirring once or twice. Add the stock, wine and salt and pepper to taste, and cook for about 5 minutes, until the mushrooms are tender and the liquid is reduced by half. Heat the remaining butter in a skillet. Add the asparagus and cook just to warm through. Arrange them in a fan to one side of each of 4 warmed plates. Add the kale to the skillet and stir to warm through and gloss with the butter. Divide among the plates. Cut the pheasant breasts into thin diagonal slices and place them on the kale. Cover with some of the mushroom mixture. Toss the tomato strips in the skillet for 30 seconds, just to take off the chill, and arrange a few pieces on each of the plates. Source: Freshfields - West Cornwall, Connecticut American Bistro -

Page 755 Contemporary Books, Inc. ISBN: 0-8092-5047-0 From: Helen Peagram Date: 24 Nov 97 Yield: 4 servings

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

2

chopped onion 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 756

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 757

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 758

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 759

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 760

SEAFOOD CHOWDER TOODY NI

8

cup

fish stock

1/2

cup

bacon fat or butter

1

medium

1 4

onion; diced rib celery; diced

centiliter

1

garlic; crushed bay leaf

1/2

cup

all-purpose flour

1/4

lb

potato; diced

1

medium

1/2

carot; diced green pepper; diced

1/3

lb

fresh clams

1/3

lb

salmon; cubed

1/3

lb

red snapper; cubed

1 1/2

salt and pepper cup

whipping cream

In a large saucepan bring fish stock to boil. In a large, heavy soup pot over medium heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are translucent. Stir in flour and cook, stirring, 2 minutes. Slowly add hot stock to the roux, stirring well. Bring to a simmer. Add potato, carrot and green pepper; simmer until vegetables are tender. Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper. Remove from heat and stir in cream. Serves 12 as an appetizer, 6 as a main course with bannock. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 12 servings

Page 761

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 762

SEASONED FRIED QUAIL

8

quail; cleaned

1

cup

buttermilk

1

tablespoon

hot sauce

2

tablespoon

worcestershire sauce

1

teaspoon

dried whole thyme

1

teaspoon

pepper

1/2

teaspoon

salt

1

cup

all-purpose flour

1

teaspoon

salt

1/2

teaspoon

pepper

1

teaspoon

red pepper

1

teaspoon

1

paprika vegetable oil

1/2

cup

chicken broth

1/4

cup

all-purpose flour

2

cup

milk

1

tablespoon

worcestershire sauce

1/4

teaspoon

salt

1/2

teaspoon

pepper

1

tomato slices (optional)

1

parsley sprigs (optional)

Split quail to, but not through, the breast bone. Combine buttermilk and next 5 ingredients n a large shallow dish, mixing well. Add quail; cover and marinate 8 hours in refrigerator. Remove quail from marinade, reserving marinade. Combine 1 cup flour and next 4 ingredients; dredge quail in flour mixture, dip in reserved marinade, and dredge again in flour mixture. Heat 1/4-inch oil in a skillet; add quail, and cook over medium heat 10 minutes or until golden, turning occasionally. Drain on paper towels. Pour off all but 1/4 cup oil from skillet. Add broth and quail; cover and cook over medium heat 15 minutes. Transfer quail to a serving platter. Drain off drippings, reserving 1/4 cup in skillet. Add 1/4 cup flour to drippings in skillet; cover and cook over low heat, stirring until smooth. Cook 1 minute, stirring until constantly. Gradually add 2 cups milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, 1/4 tsp salt, and 1/2 teaspoon pepper. Serve quail with gravy. If desired, garnish quail with tomato slices and parsley. From Cheryl Midgley of Alabama in October, 1988 "Southern Living" Typos by Jeff Pruett Yield: 4 servings

Page 763

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 764

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 765

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 766

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 767

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 768 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 769

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 770

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 771

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 772

SHERRIED WILD RICE SOUP

¼ pound bacon, diced 2

russet

potatoes (about 1 lb.total)

1

cup

wild rice

1

cup

diced onion

6

cups

fat-skimmed chicken broth

1

teaspoon

fresh thyme leaves or dried thyme

1

cup

dry sherry

1

cup

whipping cream salt and pepper

NOTES: If making up to 1 day ahead, cover soup and bacon separately and chill airtight; to reheat soup, stir occasionally over medium-high heat until steaming. 1. In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses. 2. Meanwhile, scrub and peel potatoes. Cut into '/2-inch chunks. 3. In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 114 hours. 4. Add remaining 2 cups broth, sherry and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally about 10 minutes. 5. Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste. Yield: 9 cups; 8 to 10 Preparation Time (hh:mm): 1~/4

Page 773

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

Page 774

SIMPLER POSOLE

2

cups

blue dried posole (dried whole homi; ny)

1/2

cup

mild fresh green chiles, roasted, p; eeled and chopped or 1 4

1

-

3 fresh or canned jalapeños, peeled; , seeded, chopped

2

cloves

1

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

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 400° 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. Yield: serves 4-6

Page 775

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 SOUP

Sioux Berry Soup 1 1/2 lb Chuck steak, boned/trimmed 3 tb Peanut oil 1 md White onion, peeled/sliced 2 c Beef stock (up to 3 cups) 1 c Blackberries 1 tb 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 wish to quickly barbeque 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 to barely cover the

Page 776 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 and serve in bowls. Source: "The Frugal Gourmet Cooks American" by Jeff Smith.

SIOUX BERRY SOUP

1 1/2

lb

chuck steak, boned/trimmed

3

tablespoon

peanut oil

1

medium

white onion, peeled/sliced

2

cup

beef stock (up to 3 cups)

1

cup

blackberries

1

tablespoon

1

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 wish to quickly barbeque 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 to barely 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 and serve in bowls. Smith recommends servings this with Bacon Corn Bread and Hominy Baked with Cheese. Source: "The Frugal Gourmet Cooks American" by Jeff Smith. From: Linda <[email protected]>date: 19 Jun 96 09:13:06 Edt Yield: 4 servings

Page 777

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

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 778

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 779

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 780

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

Page 781

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

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

Page 782

Yield: 8 servings

SNAPPING TURTLE STEW #1

2

lb

1

snapping turtle in pieces onion, med, sliced

2

cup

1

cup

3

celery, chopped, incl greens lima beans, soaked overnite potatoes, diced

2

tablespoon

butter

8

oz

potatoes, can

1/2

cup

1

parsley, chopped salt & pepper to taste

Melt butter in frying pan and brown turtle meat, cut in cubes 1" or larger, on all sides. Remove turtle meat. Add 2 quarts water and bring to a boil. Return to fire, add turtle meat and all remaining ingredients. Cook slowly for 45 minutes or until turtle is very tender. VARIATIONS: After browning turtle, make a roux with butter then add water. Add 1/2 jigger of good sherry to stew when serving. Add 1/2 C bell pepper, chopped, to veg. mixture. Softshell turtles and larger specimens of PSEUDEMYS are OK. Yield: 1 servings

Page 783

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 784

SOPA DE AGUACATE - MEXICAN AVOCADO SOUP By: Mignonne 2

to

3 lg. ripe avocados, peeled and pit; ted

4

to

6 c. (1-1.5 l) canned or fresh chic; ken or vegetable stock

1

c. (250 ml)

heavy cream salt and freshly ground pepper to t; aste a grating of fresh nutmeg chopped fresh cilantro or parsley lime wedges

Mash the avocados and press them through a fine sieve. Add the mashed avocados to a large soup pot along with the stock, cream, salt, pepper, and nutmeg. Bring to a simmer over moderate heat, stirring frequently with a wire whisk. Sprinkle a little chopped cilantro or parsley on the surface and garnish with lime wedges. Yield: serves 4 to 6.

SOPA DE GUIAS (NEW SHOOT AND TENDRIL OF SQUASH SOUP) By: Zapotecs, Mixtecs, Zoques, Mixe and other Oaxacan tribe recipe Take new sqauash shoots, along with some flowers, preferably with some baby squash attached, and 1 medium or two small squash cut into rounds or chunks. Lightly stew in Mexican style chicken or turkey stock (water may of course be subsituted) with Oaxacan herbs chipilin and piojo--epazote is also used. If you can't find these then subsitute other herbs such oregano, Mexican oregano, Mexican Basil, regular basil, mint, etc. Season lighly with sea salt or powdered dried shrimp (preferrably Oaxacan coast dired shirmp, a product of the Huave). Green Corn (either cut from the cob or cut in rounds--my favorite and roasted peeled poblanos can also be added, but are not essential. This is served with a fiery chilli sauce on the side to be piped onto the soup at the discretion of the diner. In some places some of the squash are roasted before stewing. In modern times, Zapotec resturants tend to toss the tendrils and squash (not blossoms) in hot lard, fresh butter, or oil before 'souping.' White onions, garlic cloves are also modern addtions. I have also made this with vegetable stock, and it turn out good

Page 785

SOPI DI YUWANA (IGUANA SOUP)

1 1 1/2

iguana quart

1

iguana broth (or chicken broth)

2

chicken bouillon cubes

1

clove of garlic

1

leek

1

tomato, coarsely chopped

1

onion, studded with 3 cloves

1

green pepper, quartered

1/4

small

cabbage

1

teaspoon

cumin

1

dash

1 2

nutmeg salt and pepper

oz

vermicelli

Kill, clean, skin and cut the Iguana into serving pieces. Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside. Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush). Yield: 6 servings Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings

Page 786

SOUR CREAM AND WILD RICE SOUP

----POACHING INGREDIENTS---2 1

chicken breasts; excess fat and skin remov quart

water

1

onion; quartered

1

carrot; cut in large chunks

1

celery rib; cut in half

1

bay leaf

10

black peppercorns; whole

1

salt to taste ----SOUP INGREDIENTS----

1

teaspoon

olive oil

1

large

red onion; thinly sliced

2

medium

celery ribs; thinly sliced

3

large

4

carrots; peeled and shredded garlic cloves; chopped

2

cup

1/4

cup

1

mushrooms; sliced flour salt

1

black pepper; freshly ground

1

cup

evaporated skim milk

1

cup

sour cream substitute

1

tablespoon

corn starch

2

cup

wild rice; cooked according to packa

3

tablespoon

thyme; fresh chopped

In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once. Yield: 8 servings

Page 787

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 788

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

Page 789

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 790

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 791

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 792

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 794

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 795 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 796

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 797 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 798

SPICY CORN SOUP By: Lois Ellen Frank 4

ears

corn, kernels scraped from the cob,; or 3 cups corn kernels (

1

tablespoon

olive oil

1

yellow

onion, diced

1

tablespoon

finely chopped garlic

1

tablespoon

dried chipotle chili powder *see no; te

1

teaspoon

salt

1/2

teaspoon

black pepper

6

cups

chicken stock

1

red

bell pepper, roasted, peeled, seede; d and diced

1 1/2

cups

heavy cream

*Note: Jalapenos that have been dried and then smoked are referred to as chipotles. Dried chipotle chiles can be ground into a powder and used for seasonings. This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations. Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately. Episode#: BF1C16 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Yield: 6 servings

Page 799

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 800

SPICY TAINO CHICKEN

4

lb

8

chicken garlic cloves; peeled

1

teaspoon

rock salt

1

tablespoon

chopped fresh oregano

1

teaspoon

black peppercorns

4

small

hot chili peppers

1

teaspoon

minced fresh gingerroot

1/4

teaspoon

saffron threads

1/2

teaspoon

ground cumin seeds

1/2

cup

oil- olive

2

teaspoon

paprika

1/3

cup

3

spanish brandy chopped green onions

2

medium

tomatoes, chopped

1/3

cup

chicken stock

1/2

cup

burgundy

1

tablespoon

1

herb- chopped fresh cilantro garnish: lemon wedges

Preparation Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over low-to-medium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet. Serving Suggestions: Serve with White Rice and Black Beans, Puerto Rican style. On the side, an Avocado Salad would be great, as would any tender root vegetable. Recipe from: LA ISLA by Robert Rosado & Judith Healy Rosado :Serves 4 :The pre-Colombian Tainos had no significant form of domestic or wild :livestock, other than some species of aquatic birds or parrots, to :complement their diet of tubers and seafood. The arrival of Columbus,

Page 801 :and later the Spanish colonists, changed life in Puerto Rico through the :introduction of every imaginable European wild and domesticated fowl. :Quails, pheasants, ducks, geese, turkeys, chickens, pigeons, guinea :hens, soon became commonplace on The Island. As happens in nature, :adaptation to the environment dictates the ratio of survival for :species. On The Island, none of the wildlife species survived, but the :domestic variety adapted well, and some chickens and cocks eventually :evolved into regional breeds identified as del pais "from The Island" . :These are still bred today in small numbers on farms and in backyards by :sentimental individuals. :call the following recipe Taino Pollo Picante, as a personal tribute :to the Taino Indians, who were not able to overcome the hostilities of a :newly-imposed environment. and who ultimately chose not to adapt. From: "Tee"
Date: 11-30-02

Yield: 4 servings

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 802

SQUABS EN CASSEROLE

6

squabs

1

sprig parsley

1/2

carrot

1

onion

1

bay leaf

2

cup

12

soup stock mushrooms; sauteed in butter

1

tablespoon

ketchup

2

tablespoon

sherry

Dress and clean birds, leaving them whole. Season with salt, pepper, and paprika. Stuff if desired with Stuffing for Squabs. Place in a casserole, with vegetables; add the soup stock, cover and cook slowly 1 hour or longer on the stove or in the oven until tender and browned. Heat 1 tbsp butter, add 1 tablespoon flour, when light brown, add the sauce from the birds. Cook until smooth, remove from the fire and add mushrooms, sherry, and ketchup. Pour over the birds, return to the fire, and when hot, serve in the casserole. From The Settlement Cookbook, 1951 ed. MMed by Dave Sacerdote, 3/96 Yield: 6 squabs

Page 803

SQUASH BLOSSOM SOUP

60

squash blossoms, washed

1

tablespoon

1/2

cup

2

unsalted butter chopped wild onions, or yellow onio; ns garlic cloves, finely chopped

1

teaspoon

salt

1/2

teaspoon

white pepper

6

cup

18

chicken stock sprigs fresh chervil, for garnish

If using male squash blossoms, remove the stamens. Set aside. Melt the butter in a saucepan over medium heat. Add the onions and garlic and saute until the onions are translucent. Reduce the heat to low, add the salt, pepper, and squash blossoms and saute 3 minutes, stirring occasionally to prevent burning. Add the stock, bring to a boil, reduce the heat to low, and simmer 10 minutes. Remove from the heat and serve hot, garnished with sprigs of chervil. *** NOTE *** The wild onion grows throughout the Southwest during the spring and summer. It thrives best in moist soil and can be found at an elevati8on anywhere from 1,000 to 10,000 feet. It grows from a basal bulb, the part of the wild onion that can be used like a regular onion in cooking and sauteeing. The leaf of the wild onion is long and tubular, resembling a scallion or chive; it can be chopped and used similarly. The wild onion also has flowers ranging in color from white to pale pink, which are edible and make an attractive garnish. ************************* From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

SQUASH CASSEROLE

1

can

1 1/2

sticks

1 1

cream of chicken soup margarine carrot, grated

(8oz.)pkg

1

plain pepperidge farm stuffing mix onion, chopped

1

c. (8oz.)

sour cream

2

c.

sliced squash,( small yellow)

Boil 2 cups of squash in salted water until tender, then drain. Mix all ingredients together (saving enough stuffing mix to sprinkle on top.) Place in baking dish, sprayed with Pam. Top with stuffing mix and bake at 350* for 30 minutes.

Page 804

SQUASH STEW By: Don Kirk text file Hi All, Here is a good squash stew to try. 1-2 tablespoons oil, 1 small onion, chopped, 2-3 medium squash sliced and halved, 2-3 garlic cloves, minced, 1/4 cup green chili, chopped, 1 ear of corn, slice off kernels, 2 cups of chicken stock, 1 teaspoon fresh oregano, 1/4 teaspoon cumin, cheese of some kind. Optional add 1 cup cooked beans. In a stock pot over medium heat saute onion and squash in oil for a few minutes, add all other ingredients and simmer for about 20 miutes. Serve topped with cheese of some kind. With a good hard bread of some kind, this is a good meal. I get all this out of my garden. Love eating. Don Kirk , Ps I make my bread too.

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 805

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 806

SQUIRREL POTAGE

3

fat squirrels

2

slice

salt pork, cubed

2

medium

onions, chopped

1

can

tomatoes (no. 1 size)

1

cup

fresh mushrooms, chopped

1

pinch

sweet basil

1

pinch

tarragon

1

flour or cream

Clean and quarter squirrels. Soak in salted water for 1 hour. Dry. Try out salt pork until crisp. Add squirrels and saute until browned all over, about 10 to 15 minutes. put in diced onions, tomatoes, mushrooms, basil, and tarragon. Cover with cold water and simmer for 2 1/2 hours. Remove meat to a platter. thicken pot liquor with flour or cream and pour over meat. source: The Farmer's Almanac Cookbook, 1964 typed by: Laird Kelly, 10/30/98 From: Laird Kelly Yield: 4 servings

Date: 30 Oct 98

Page 807

SQUIRREL ROYALE SOUP

3

hard-cooked egg yolks

2

cup

squirrel meat, cooked

1

cup

stale bread crumbs

1

pint

milk

4

tablespoon

butter

4

tablespoon

flour

1

quart

squirrel stock

1

teaspoon

salt

1/2

teaspoon

pepper

Rub the egg yolks and squirrel meat through a sieve. Put in a mixing bowl and add the bread crumb. Stir in one-half cup of milk and soak well. Heat the butter in a three-quart saucepan, blend in the flour and add the boiling squirrel stock, a little at a time. Add the remaining milk, scalded. Simmer for 5 minutes. Add the squirrel mixture gradually and season to taste. Cook for 5 minutes over low heat. Do not let the soupe come to a boil. Serve as hot as possible. Tom Adams, a former trapper, lumber camp cook, and chef has often served this soup in our hunt camp on our annual hunting trips. ~ 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

SQUIRREL SOUP (AI)

1

no ingredients found

Throw the squirrel's body on hot coals to singe off all the fur. Skin the body, cut off the feet and head, clean the inside and wash the body well. Let the body soak overnight in water to cover, to which 1/2 tsp. salt has been added. Boil about 10 minutes, then discard this water. Boil in fresh water about 2 hours or until done, and cool. Bone, and cut up the meat into small pieces, saving the broth. Cut up one small onion and 1 large or 2 small potatoes and add to the broth, Return the meat to the broth also and cook until vegetables are done. Season to taste. This is an old-time recipe. In today's cooking, one may add whatever vegetable you wish to the soup. SOURCE:*Mrs. Amelia Williams, Tuscarora, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 808

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

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

Page 809

SQUIRREL STEW NO. 1

1

squirrel, cut into 7 pieces

1

flour

1

salt and pepper to taste

2 1/2

tablespoon

butter

7

cup

boiling water

1 1

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 810

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 811

STARHAWK JORDAN'S CHICKEN SUCCOTASH PIE

3

cup

10

oz

1 10

oz

can cream of chicken soup, undiluted

oz

1 1

can cream of celery soup, undiluted

1 6

cooked chicken, chopped

can sliced mushrooms, drained

cup

1

frozen lima beans, defrosted

1

cup

frozen corn, defrosted

2

teaspoon

lemon juice

1

teaspoon

1 1

worcestershire sauce salt and pepper to taste

cup

3

chicken broth hard boiled eggs, peeled and

1

sliced

1/3

cup

butter

2 1/2

cup

self-rising flour

1 1/2

cup

milk

Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9 inch baking dish (or a 3 quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in the milk and salt and pepper. Spoon dough evenly over the mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned. Serves 6 to 8 people also. This is also good with a cornbread topping intead of the biscuit topping. From: [email protected] Yield: 4 servings

Page 812

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 813

Yield: 1 roast

STEVE BRILL'S WILD CARROT SOUP

1/4

cup

4

cup

1

olive oil wild carrot taproots, sliced

6

cup

1 1/2

teaspoon

1

boiling vegetable stock freshly ground celery seeds (1 teaspoon seeds)

1

tablespoon

chopped fresh dill or 1

1

teaspoon

dill weed, finely crumbled

1

cup

tofu cream cheese*

1

teaspoon

miso

*(this recipes is on my site) Heat the olive oil in a large skillet over medium heat. Cook the carrots, stirring, for 10 minutes. Add the carrots to the boiling vegetable stock along with the ground celery seeds and dill and simmer 10 more minutes. Carefully transfer the mixture to a blender and process it in batches with the Tofu Cream Cheese and miso until smooth. Hold down the blender cover with a towel and begin on low speed to prevent eruptions. Serves 6 to 8 From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

STEVE'S SQUIRREL SOUP

1

squirrel

Skin the body, cut off the feet and head, clean the inside and wash the body well. Let the body soak overnight in water to cover, to which 1/2 tsp. salt has been added. Boil about 10 minutes, then discard this water. Boil in fresh water about 2 hours or until done, and cool. Bone, and cut up the meat into small pieces, saving the broth. Cut up one small onion and 1 large or 2 small potatoes and add to the broth, Return the meat to the broth also and cook until vegetables are done. Season to taste. This is an old-time recipe. In today's cooking, one may add whatever vegetable you wish to the soup. Recipe By: Mrs. Amelia Williams And Chile-Heads add several hot chile of your choice :-) From: Uncle Steve Yield: 4 servings

Page 814

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 815

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 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 816

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 817 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 818

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

Page 819

STEWED PHEASANT WITH SAGE DUMPLINGS - LLBGFC

----PHEASANTS---2

large

2 2

pheasants; cut up as for frying carrots; thinly sliced

medium

1

onions; thinly sliced rib celery with leaves; chopped

1/2

teaspoon

savory

1/2

teaspoon

marjoram

1 1/2

teaspoon

salt

1/2

teaspoon

pepper

1/2

teaspoon

mace

2

teaspoon

worcestershire sauce -or-

2

teaspoon

mushroom catsup ----DUMPLINGS----

2

cup

flour

3

teaspoon

baking powder

1

teaspoon

salt

3

teaspoon

2 2/3

rubbed dalmatian sage eggs

cup

milk

Place pheasant pieces and the remaining pheasant ingredients in a casserole dish and add just enough boiling water to cover. Bring to a boil, cover, and simmer for 1 to 1-1/2 hours. When pheasant pieces are tender, remove them but keep warm in a pot with a little sauce. Make the dumplings while the broth continues to bubble. Thicken broth, if you have decided it needs thickening, with flour and cold water paste. Sift the flour, baking powder, and salt, then stir in the sage, being sure to distribute it evenly. Beat the eggs with the milk and stir into the flour mixture. Drop spoonfuls of the dough into the boiling broth. Cover and cook gently for 15 minutes. Do not lift lid to peek. Arrange pheasant pieces on a platter, surround with the dumplings, pour over some of the sauce, and serve remainder in a sauceboat. _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 820

STEWED PIGEONS

10

pigeons

10

bacon rashers

6

oz

1/2

pint

1

butter port stock, a tasty one

1

salt

1

pepper

1

pinch

mace

1

pinch

nutmeg, grated

2

oz

butter, [that has been mixed with..; .

2

oz

flour.]

6

tablespoon

parsley, finely chopped

If you are able to obtain your own pigeons and they still contain the livers, retain them for the sauce. Deep-frozen pigeons have been completely emptied usually and will need only careful washing and rinsing. Truss them with fine string. Cut each piece of bacon into three lengths, and secure three pieces of bacon across each breast with toothpicks. Melt the butter. Rest the pigeons in the melted butter in a heavy casserole, carefully laying them side by side. Pour over the port and about 1/4 pint of the stock; season with the salt, pepper and spices. Cover with lid and cook in the oven [250^F] for approximately 25 minutes. Strain off the liquid and thicken it with the butter and flour mixture. When thick and smooth, thin with a little of the remaining stock and you should have a thick creamy sauce. Place pigeons on a heated serving platter. Add the finely chopped parsley to the sauce and pour it over the pigeons, removing the toothpicks but leaving the bacon on the breasts. Wonga Wonga pigeons were considered exquisite eating and are mentioned in many recipes. They were served in pies, roasted and covered with bread sauce or stewed gently with a little port. Chapter- "The Upper Crust" from 200 YEARS OF AUSTRALIAN COOKING- The Captain Cook Book by Babette Hayes typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 06 Mar 99 Yield: 10 servings

Page 821

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 822

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 823

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 824 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 825

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 826

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 827

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 828 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 CRAWFISH HEADS

1

crawfish bisque one recipe

2

egg whites

Grind the reserved cooked tail meats. Chop an onion very fine and brown in a Tbsp of butter. Squeeze thoroughly a cup of bread wet with water. When well squeezed, make a paste with a little milk, season and mix with well seasoned crawfish meat. Chop another onion, put in butter and add crawfish mixture. Let fry for 10 minutes, adding finely chopped sprig of thyme, parsley, bay leaf and mix. Remove from fire. Stuff head shells with mixture. Dip and roll in egg white, then brown in butter, turning all sides. Add to soup mixture. THIS Yield: 1 servings

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.

Page 829 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 1 hour or until done.

Page 830

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

Page 831

SUMAC FALAFEL

2

cup

cooked chickpeas, drained

4

large

cloves garlic, minced

3/4

cup

1

soy flour or whole-grain flour

1/2

cup

vegetable stock or water

1/4

cup

olive oil

3

tablespoon

1

finely chopped fresh cilantro or parsley leaves

4

ramp bulbs or 1/2 a small

1

onion, finely chopped

1

tablespoon

hot paprika

1

tablespoon

freshly ground cumin seeds

2

tablespoon

sumac concentrate

2

teaspoon

1 2

vege-sal or 1 teaspoon salt, or to taste

teaspoon

1

freshly ground black pepper (1 teaspoon peppercorns)

These chickpea balls, flavored with sumac concentrate, are better for you than the ones you get in Middle Eastern restaurants because you bake them instead of deep-frying them. 1. Preheat the oven to 350 degrees. 2. In a large bowl, combine all the ingredients, mashing everything as smooth as possible. 3. Shape the chickpea mixture into approximately 23 balls and arrange the balls on an oiled cookie sheet. Bake the falafel until they are lightly browned underneath, about 35 minutes, turning them halfway through the baking time. 4. Serve the falafel with sprouts, lettuce, and hummus in pita bread. Makes 23 falafels From: Wildman Steve Brill <wildmanstevedate: Fri, 12 Dec 2003 07:04:00 ~0500 Yield: 4 servings

Page 832

SUNFLOWER POTATO SOUP By: ather Ye Wild Things cups sliced scrubbed sunflower pota; toes [jerusalem artichokes] 1

large

onion sliced wild garlic to taste

4

cups

lamb's quaters [subs. kale] sage basil curry powder

2

tablespoons

of oil

Boil sunflower potatoes in 2 quarts of water gently until soft, about 30-40 minutes. Saute onoins sliced with wild garlic in oil until soft. Add seasoning and greens. Saute until wilted with lid on. Add to sunflower potatoes. Salt and pepper to taste.

SUNFLOWER SEED SOUP

2

cup

3 6

cup

2 1

shelled sunflower seeds scallions with tops, sliced water pkg chicken broth, 5.4 g ea

teaspoon

salt

Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 6 servings

Page 833

SUNFLOWER SEED SOUP FROM LOREN MARTIN

2

cup

3 6

cup

2 1

shelled sunflower seeds scallions with tops, sliced water pkg chicken broth, 5.4 g ea

teaspoon

salt

Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 6 servings

SWEET SOUL SUCCOTASH

1

cup

whole kernel corn

1

cup

lima beans

2

tablespoon

butter

1/2

cup

1

broth or cream salt & pepper

Succotash (SUHCK-uh-tahsh) is a Naragansett Indian word meaning "broken into bits." This simple dish, of indigenous corn and lima beans, was introduced to white settlers by the Algonkian and Powhatan tribes of the Southern United States. The recipe was adopted by African slaves who were brought to the area and is a staple of traditional soul food cookery. I was first introduced to succotash while I was a cook in the United States Navy. Here's a variation of the recipe we used to feed the troops. Melt butter in a saucepan over medium heat and saute'é corn until it begins to brown, but take care not to burn the butter! Add remaining ingredients and simmer until tender (about 15-20 minutes). Chef's Notes: You can use frozen or canned corn, but I prefer to use fresh. If you choose fresh corn, just shuck and cut kernels from the ear, using a sharp knife. If you use canned corn, drain the liquid before sauteeing, but you can save it for use in place of the broth in step two. Be careful, most canned corn has added salt, so be sure to adjust accordingly. Lima beans can be purchased in several forms, including frozen, dried and canned; I like to use frozen. If you are planning to use dried beans, be sure to soak them overnight and cook them according to the package directions before using in this recipe. If you choose canned beans, drain and discard the water.

Page 834

Recipe From: http://bluechef.com/recipe/succotash MM Format by Dave Drum - Armistice Day 2002 From: Dave Drum

Date: 11 Nov 02

Yield: 3 to 4 servi

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

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 835

TAMARILLO RATATOUILLE

1 1/2

cup

1

small

1

chicken broth eggplant, peeled and diced (5- 6 cups)

4

tamarillos, any variety,

1

peeled and diced

1 1/2

cup

1

sliced mushrooms red, golden or orange bell

1

pepper, chopped

1

clove elephant garlic,

1

minced, or

3

cloves regular garlic,

1

minced

2

tablespoon

1

tablespoon

1 2

fresh basil, chopped fresh oregano, chopped salt and pepper to taste

tablespoon

grated parmesan cheese

In a large saucepan or Dutch oven, combine broth, eggplant, Tamarillos, mushrooms, bell pepper, Garlic, Basil, and Oregano. Bring mixture to boiling; reduce heat. Simmer, partially covered, for 30 minutes, or until vegetables are tender. Season to taste; serve topped with grated Parmesan. Makes 4 cups; 6 to 8 servings. From: "Mignonne"
Page 836

TARASCAN BEAN SOUP

1/2

lb

2

dry red kidney beans (1 1/4 cups) sprigs epazote, finely chopped (opt; ional) *

1

teaspoon

salt

2

teaspoon

toasted ** dry oregano

1/2

large

white onion, sliced

1

tablespoon

olive oil

1

lb

2 2

roma tomatoes cloves roasted *** garlic

tablespoon

2

pureed chipotles in adobo (see reci; pe) pasilla de oaxaca chilies (or ancho; s or mulatos),

1

stemmed

1/2

cup

peanut oil

3

oz

monterey jack cheese cut into 4 sli; ces.

"This soup's hearty nature is appropriate, given the legendary fierceness of the Tarascan Indians of Michoacan, with whom the dish originated. The Tarascan civilization of the 14 th and 15th centuries was one of the few that was never conquered by the Aztecs, and was one of the last in Mexico to fall to the Spanish conquistadores. * This herb might be found at Hispanic markets. ** Toast oregano by quickly stirring it in a hot, dry skillet for about 1 minute. *** Roast the garlic by wrapping it in foil and slowly baking it in a 300 F oven for about 25 minutes. Place the beans in a saucepan with the epazote, salt and oregano. Add enough water to cover the beans. Cover the pan and bring to a boil. Reduce to a simmer, and cook for about 1 1/2 hours or until the beans are soft, stirring occasionally. Add more water as necessary. Saute the onions briefly in the olive oil. Cut the tomatoes in half and remove the seeds. Place the tomato halves on a baking sheet and roast in a 350 F oven for 45 minutes (this intensifies their flavor). Transfer the tomatoes to a blender, add the cooked beans, onions and chipotle puree, and blend. Add a little water if it seems too thick. Put the pureed mixture through a medium-mesh or fine-mesh sieve or pass it through a food mill, to remove seeds and skins. Transfer the soup to a saucepan and heat over low heat. Meanwhile, lightly fry the chilies in the peanut oil for a few seconds, just until softened, and then cut into strips. Add the slices of cheese and the chili strips to the soup and season with salt to taste. When the cheese has melted, ladle the soup into bowls and serve. Makes 4 servings. Per Serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 1131 mg sodium. From "The Great Chili Book" by Mark Miller [Kristen Eddy; The Washington Post; Nov 24, 1991]

Page 837

Posted by Fred Peters. Yield: 4 servings

TENNESSEE POSSUM SOUP

2 1/2

cup

1

large

8

macaroni onion; chopped potatoes; diced

1

large

possum (or ground beef)

2

pkg

frozen mixed vegetables

1

pkg

frozen corn

1

can

tomato juice

1/4

cup

1

butter salt and pepper; to taste

Recipe by: Granny's Beverly Hillbillies Cookbook - ISBN 1-55853-271-4 Cook the macaroni, onion, and potatoes together in the water until tender, while browning the possum in the microwave. Transfer everything to a bigger pot, including the water. Add the remaining ingredients, and season with salt and pepper to taste. Cook over medium heat for 2 to 3 hours. For the best taste, cook over low heat for 5 to 6 hours. Yields 8 servings. NOTE: Fresh possum preferred, but roadkill will work. According to Kim White of Blountville, Tenn. who submitted the original recipe to the book; the possum is best if hunted with dogs. If possum can be captured alive, keep it in a pen for up to a week. Feed well to fatten it up and clean out. (Beef may be substituted if a proper possum cannot be found. Yield: 8 servings

Page 838

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 839

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 840

THE WICHITA EAGLE'S SWEET POTATO AND VENISON SOUP

1

tablespoon

1 1

garlic-flavored vegetable oil or olive oil

lb

1

venison top round steak, cut into 1/2-inch cubes

6

cup

beef or venison stock

1

medium

onion, chopped (1 cup)

2

tablespoon

worcestershire sauce

1

teaspoon

1

dried thyme leaves bay leaf

1/2

teaspoon

dried marjoram leaves

1/2

teaspoon

salt

1/2

teaspoon

freshly ground pepper

2

cup

cubed peeled sweet potato, inch cub; es

1

pkg

frozen mixed vegetables

1/2

cup

corn kernels

1/3

cup

1 1/2

all-purpose flour mixed with

cup

water

In 6-quart Dutch oven or stock pot, heat oil over medium-high heat. Add venison . Cook four to six minutes, or until meat is no longer pink. Stir frequently. Drain. Add stock, onion, Worcestershire sauce, thyme, bay leaf, marjoram, salt and pep per. Bring to a boil over high heat. Cover. Reduce heat to medium-low. Simmer for 30 minutes. Stir in sweet potato, frozen vegetables and corn. Bring to a boil over medium-high heat. Gradually blend in flour mixture. Reduce heat to medium-low. Cover. Simmer 10 to 12 minutes, or until vegetables are tender. Stir occasionally. Remove a nd discard bay leaf. Recipe courtesy of "The Complete Hunter, Venison Cookery", published by the Hunting and Fishing Library. To order the $19.95 book call (800) 328-3895. WichitaOnline The Wichita Eagle From: Jim Weller Yield: 4 servings

Date: 03 Mar 99

Page 841

THREE SISTERS SOUP By: Manyfeathers text file Hi! I am new here so I'd better pay my dues by giving up a recipe huh :). I make 3 sisters soup. In case anyone wonders what the 3 sisters are (not trying to offend anyone's intelligence) they are beans, corn and squash. So here goes... put a handfull of beans, dried sweetcorn, dried squash, dried beef or venision in a very large pot. (that is a handfull of each.) Add some dried garlic powder, 4 tbs of barley, black pepper and a large onion chopped. Cover ingredients with water or beef stock (unsalted) to about 2 inches above ingredients. Bring to a boil and then let simmer for 2 hours or until corn and beans are softened. Add seasonings like salt etc. at the end as salt will make the bean skins tough. If you have to add water while cooking, Add hot water or the beans will not cook. They stay hard if you add cold water. This is a soup that you can keep on the fire all day. It will hold up. I make my own dried sweetcorn by dehydrating frozen sweetcorn. Also if you can afford to buy a very lowfat deli roast beef, you can roast it and have some for dinner (takes the rest of the fat out) then cut the remainder into chunks for drying in a dehydrator. It will keep indefinately without the fat and if you dry it crispy. Just put the beef into plastic bags then into old coffee cans to store it. No n

THREE SISTERS STEW By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 842

THREE SISTERS STEW 2

2

cups

cremini, oyster or white mushrooms

2

cups

onions, coarsely chopped (abt. 1 lb; .)

4 6

garlic

cloves, finely minced

2

teaspoons

sunflower oil

2

teaspoons

fresh dill or thyme, chopped

1/2

teaspoon

fresh sage, chopped

1/2

teaspoon

nutmeg

1

butternut

squash, peeled, seeded, & ? in. cub; ed (abt. 4 cups)

1

large

orange or sweet red bell pepper

2

cups

corn stock or vegetable stock

2

cups

fresh iroquoian hulled white corn,; whole

2

cups

cooked red kidney or black beans juice of 2 fresh lemons or limes

1

tablespoon

of pure maple syrup sea salt & ground or cracked pepper; to taste

1/4 1/2 cup

of iroquoian white corn flour

Serve with hot corn bread, this hearty, easy-to-make vegetable stew, with added fish or venison or other meat, if desired, is a delicious lunch or light supper. Topping for the soup: A couple of spoonfuls of pureed potatoes or roasted pumpkin seeds. 1. Clean mushrooms with a mushroom brush and as little water as possible. Quarter the large mushrooms. Trim the bottoms of the oyster mushrooms, then pull apart into smaller clusters. 2. In a fairly large soup pot, on medium heat, saute onions and garlic in sunflower oil, stirring often until the onions are translucent. Add the lemon or lime juice. Season lightly with the chopped fresh dill or thyme (sometimes called wild marjoram) and fresh sage. Cook an additional 2 minutes, stirring continuously. 3. Add squash and cover with stock. Bring to a boil. Reduce heat, simmer, uncovered, until squash is tender (about 20 to 25 minutes). Place some of the cooked squash in a food processor and puree together with the nutmeg and maple syrup. 4. Stir in cooked corn and beans. When stew returns to simmer, add mushrooms, bell peppers. Season with sea salt and fresh pepper. 5. Make a thick paste using white corn flour (or white corn bread stock, if you have it) and water. Add to the paste a cup of hot liquid from the stew. Keep stirring to keep the consistency even. Then add the thickened broth back into the stew and blend everything together. This delicious stew can be prepared one day ahead and it tastes even better. Just cover and chill. When you are ready to serve, bring the stew back to a simmer. Ladle into bowls and top with spoonfuls of pureed potatoes. Also optional, you can add one-inch pieces of fish or cubed venison or any other meat.

Page 843

THREE SISTERS STEW 5 By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 844

THREE SISTERS' STEW 9 By: Great American Vegetarian by Nava Atlas. 1

small

sugar pumpkin or 1 large butternut

1

tablespoon

olive oil

1

medium

onion, chopped

2

cloves

garlic, minced

1/2

medium

green or red bell pepper,

14

to

16-ounce can diced tomatoes, with l; iquid

2

cups

cooked pinto beans (about 3/4 cup r; aw),

2

cups

corn kernels (from 2 large or 3 med; ium ears)

1

cup

homemade or canned vegetable stock,; or water

1

or

2 small fresh hot chiles, seeded an; d minced, or

4-

ounce

can chopped mild green chiles

1

teaspoon

each: ground cumin, dried oregano

3

to

or carnival squash (about 2 pounds)

cut into short, narrow strips

or 16-ounce can, drained and rinsed

salt and freshly ground black peppe; r 4 tablespoons minced fresh cilantro

In Native American mythology, squash, corn, and beans are known as of the 'three sisters.' Often depicted as being clothed in the leaves of the crops over which they are guardians, the sisters are also, in some legends, the daughters of the Earth Mother. Preheat the oven to 400 degrees. Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly with foil. Bake for 40 to 50 minutes, or until just done but still firm. When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin or squash dice and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. Yield: 6 servings

Page 845

THREE SISTERS STEW7

l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 846

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 847

TINPSILA

1

x

no ingredients

2 1/2 lb Buffalo or beef 20 to 25 dried wild turnips 2 Or 3 cups dried corn Soak turnips in water overnight and then cook slowly for about 4 hours. Add corn to meat and cook separately from turnips for about 3 hours. combine turnips, turnip water, meat, and corn and cook slowly for two more hours before serving for a soup. Dried squash can be added about 1/2 hour before serving if desired. Source: Newspaper article about Rebecca Halfred (Sioux Indian) FROM: Gale Barrows, Jan-21-91 Yield: 4 servings

TINPSILA

2 1/2

lb

buffalo or beef

20

to 25 dried wild turnips

2

to 3 cups dried corn

Soak turnips in water overnight and then cook slowly for about 4 hours. Add corn to meat and cook separately from turnips for about 3 hours. combine turnips, turnip water, meat, and corn and cook slowly for two more hours before serving for a soup. Dried squash can be added about 1/2 hour before serving if desired. Source: Newspaper article about Rebecca Halfred (Sioux Indian) Yield: 4 servings

Page 848

TINPSILA

2 1/2

lb

buffalo or beef

20

25 dried wild turnips

2

or 3 cups dried corn

Soak turnips in water overnight and then cook slowly for about 4 hours. Add corn to meat and cook seperatly from turnips for about 3 hours. combine turnips, turnip water, meat, and corn and cook slowly for two more hours before serving for a soup. Dried squash can be added about 1/2 hour before serving if desired. Source: Newspaper article about Rebecca Halfred (Sioux Indian) FROM: Gale Barrows, Jan-21-91 8:11pm Another traditional recipe is for "Tinpsila" and follows: From: Robert Miles

Date: 13 Jun 98

Yield: 4 servings

TO BOIL PHEASANTS, PARTRIDGES, CAPONS, & CURL

4

lb

to 5 lb pheasant or capon

5

cup

chicken or game stock

1

teaspoon

salt

6

whole peppercorns

1

to 3 cinnamon sticks (to taste)

1/8

teaspoon

powdered ginger

1/2

teaspoon

cinnamon

1/4

teaspoon

nutmeg

" Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' - a mixture of powdered ginger, cinnamon, and nutmeg - over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings

Page 849

TO BOIL PHEASANTS, PARTRIDGES, CAPONS, & CURLEWS

4

lb

to 5 lb pheasant or capon

5

cup

chicken or game stock

1

teaspoon

salt

6

whole peppercorns

1

to 3 cinnamon sticks (to taste)

1/8

teaspoon

powdered ginger

1/2

teaspoon

cinnamon

1/4

teaspoon

nutmeg

" Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' - a mixture of powdered ginger, cinnamon, and nutmeg - over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings

Page 850

TO BOIL PHEASANTS, PARTRIDGES, CAPONS, AND CURL

4

lb

to 5 lb pheasant or capon

5

cup

chicken or game stock

1

teaspoon

salt

6

whole peppercorns

1

to 3 cinnamon sticks (to taste)

1/8

teaspoon

powdered ginger

1/2

teaspoon

cinnamon

1/4

teaspoon

nutmeg

" Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' - a mixture of powdered ginger, cinnamon, and nutmeg - over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings

Page 851

TO BOIL PHEASANTS, PARTRIDGES, CAPONS, AND CURLEWS

4

lb

to 5 lb pheasant or capon

5

cup

chicken or game stock

1

teaspoon

salt

6

whole peppercorns

1

to 3 cinnamon sticks (to taste)

1/8

teaspoon

powdered ginger

1/2

teaspoon

cinnamon

1/4

teaspoon

nutmeg

" Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' - a mixture of powdered ginger, cinnamon, and nutmeg - over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings

Page 852

TO BOIL PHEASANTS, PARTRIDGES, CAPONS, AND CURLEWS 1378

4

lb

to 5 lb pheasant or capon

5

cup

chicken or game stock

1

teaspoon

salt

6

whole peppercorns

1

to 3 cinnamon sticks (to taste)

1/8

teaspoon

powdered ginger

1/2

teaspoon

cinnamon

1/4

teaspoon

nutmeg

: Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' - a mixture of powdered ginger, cinnamon, and nutmeg - over the bird and pour the broth over the top. : Serve with the boiled vegetables. From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Collected by Joell Abbott from the Int'l Cooking echoes 1995 From: Joell Abbott 29 Nov 98 Yield: 4 servings

Date:

Page 853

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

Page 854

TOMATO AND BUTTERNUT SQUASH SOUP

2

tablespoons

extra virgin olive oil

1

large

onion, chopped

4

cups

chicken stock or 4 cups of water an; d 4 chicken bullion cubes

2

cups

diced tomatoes

2

tablespoons

honey

4

cups

butternut squash puree sea salt to taste

The pureed butternut squash in this soup lends such a rich, smooth texture that it's nearly impossible to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. (And it tastes great!!) n a large pot, heat the oil over a medium flame. Add onion and sauté until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes. Pour tomatoes and honey into the food processor and puree. Add to pot above. Add the squash and remaining 1 cup stock. Season with sea salt to taste. Reheat. Garnish with finely chopped chives. Yield: serves 6-8

Page 855

TOMATO-CHIPOTLE SOUP WITH FRESH PEACH SALSA

2 1/2

pounds

plum tomatoes, seeded, chopped (abo; ut 6 cups)

1

cup (about)

tomato juice

4

tablespoons

chopped onion

3

tablespoons

chopped fresh cilantro

2

teaspoons (or more chopped canned chipotle chilies*

1

garlic

clove, minced

1

ripe

peach, peeled, pitted, diced

1

teaspoon

minced jalapeño chili

Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.) Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve. Yield: 4 servings.

TRADITIONAL CORN SOUP

1

x

no ingredients

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.

Page 856

~unknown author Yield: 1 recipe

TRADITIONAL INDIAN CORN SOUP

recipe 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.

Page 857

TRADITIONAL INDIAN CORN SOUP By: Loren 'Lolly' Greene 1928 - 1999 recipe 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 two of them and cook one part...about a quart and one half. Traditional Indian Corn Soup * 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.

Page 858

TRADITIONAL INDIAN CORN SOUP 2

recipe 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.

Page 859

TRADITIONAL INDIAN CORN SOUP LOREN (LOLLY) GREENE 1928 - 199 By: http://tuscaroras.com/pages/history/cornsoup_recipe.htm recipe The corn that I use is generally hard for me to get as I have only have been able to purchase it dried from my sister who brings it over from my old rez and brings it to me. Or I also got some Indian corn from a man on the Cherokee Reservation in North Carolina when we were on vacation one time. But that is just a little too far to go for Indian corn. haha It is not your white man's corn and it is not the multi-colored dried Indian corn they sell in the fall. Maybe you are in more contact with reserves or another Indian who knows about this kind of corn and once you get some, plant it too so you'll have it for future use as I did this once a long time ago but I don't make it that often so we don't plant any. My sister was able to get me a gallon of the dried Indian corn off the cob so I am now going to make some. We burn wood as a supplement so I get my hardwood ashes from there and sift them first before using. I know he said on the website copy that the lye process should be left to the experts but just be careful that you rinse very, very, very, very well with lots of clean water. It's important. I am posting the info from there and here it is along with the website link 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 two of them and cook one part...about a quart and one half.

Page 860

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 861

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

Page 862

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 863

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 864

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 865

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 866

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

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

Page 867 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 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 868

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 869

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 870

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 871

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 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

Page 872

TUMBLEWEED (AKA RUSSIAN THISTLE) CHOWDER

1

lb

1

young tumbleweed shoots water to cover

1

s&p

1

jalapeno pepper

1/2

diced smoked ham

While living in southern California (once upon a time) I did a lot of experimenting with wild edibles, but my favorite was tumbleweed chowder (thick soup really). It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. I'm one of the kinds of cooks who doesn't measure ingredients too often and usually if I have any leftovers in the fridge they get thrown into another recipe. (Don't have too many leftovers at my house). You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible. Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalepeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course. Since I now live in TN I don't get a chance to pick tumbleweeds any more but I can still remember the delightful taste. Bonnie [email protected] From: Bonnie Farner
Page 873

TUMBLEWEED CHOWDER

1

x

no ingredients


1 lb Young tumbleweed shoots Water to cover S&P 1 Jalapeno pepper 1/2 Diced smoked ham While living in southern California (once upon a time) I did a lot of experimenting with wild edibles, but my favorite was tumbleweed chowder (thick soup really). It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. I'm one of the kinds of cooks who doesn't measure ingredients too often and usually if I have any leftovers in the fridge they get thrown into another recipe. (Don't have too many leftovers at my house). You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible. Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course. Since I now live in TN I don't get a chance to pick tumbleweeds any more but I can still remember the delightful taste.
From: Bonnie Farner
Page 874

TURKEY LEFTOVER SOUP

6

cup

chicken broth (clear)

1/4

cup

white rice, raw

1/4

cup

wild rice, raw

1

cup

green onions, chopped fine

1/2

cup

butter

3/4

cup

flour

1/2

teaspoon

salt

1/4

teaspoon

pepper

2

cup

milk (or a mixture of milk and crea; m)

1 1/2

cup

turkey (cooked), cubed (or use chic; ken)

8

slice

bacon, cooked crisp and crumbled

3

tablespoon

sherry, dry (optional)

In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes. In a medium sauce pan or skillet melt butter. Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in the milk and cook until slightly thickened. Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil. NOTES: * A Hearty winter soup with turkey and wild rice -- This is a traditional after-Thanksgiving soup, and a wonderful use of turkey leftovers. It is a hearty winter soup, suitable as a main course, especially when served with fresh bread or biscuits. : Difficulty: Easy to moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Pete Bellas : Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust Yield: 8 servings

Page 875

TURKEY SOUP FROM LOREN MARTIN

1

each

1

meaty turkey carcass, left over from 20 pound bird

4

quart

water or broth

1

tablespoon

chopped garlic

3

cup

chopped celery

1

each

large onion, quartered

2

tablespoon

peppercorns

2

cup

chopped carrots

6

each

whole bay leaves

1

tablespoon

sweet basil, dried

2

tablespoon

whole dried tarragon

1

cup

chopped fresh parsley

1

cup

wild rice

1

salt and pepper to taste

Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water (or broth). I usually also add a cup or two of white wine. Bring to a boil and then reduce heat to simmer for an additional 6-8 hours. Cool the soup and strain. If you wish, skim any fat from the broth at this point. Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp-tender. Enjoy......this also freezes well. Yield: 12 servings

Page 876

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.

TURTLE & HAM SOUP

2

lb

2

tablespoon

1

turtle meat flour ham, small piece

1

lemon, piece

1

onion, chopped

1

cloves

1

garlic

1

bay leaf

1

thyme

1

parsley

1

salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for: Substitute Alligator meat for turtle. Recipe date: 11/30/87 Yield: 1 servings

Page 877

TURTLE AND HAM SOUP

2

lb

2

tablespoon

1

turtle meat flour ham, small piece

1

lemon, piece

1

onion, chopped

1

cloves

1

garlic

1

bay leaf

1

thyme

1

parsley

1

salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for: Substitute Alligator meat for turtle. Recipe date: 11/30/87 Yield: 1 servings

TURTLE AND HAM SOUP #1

2

lb

2

tablespoon

1

turtle meat flour ham, small piece

1

lemon, piece

1

onion, chopped

1

cloves

1

garlic

1

bay leaf

1

thyme

1

parsley

1

salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Yield: 1 servings

Page 878

TURTLE SOUP #2

1 1/2

quart

strained chicken broth

1

lb

turtle meat

3

tablespoon

chicken fat

1

medium

chopped onion

1

tablespoon

parsley

5

6 thin slices bacon salt & pepper t; o taste

Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowl and a paper-thin slice of lemon floated on top. From: Michael Loo

Date: Thu, 08-0

Yield: 1 servings

TURTLE STEW WITH DUMPLINGS SEMINOLE

recipe Catch a leatherback turtle. Kill it and cut it up. Place peices first in scalding water; peel off skin and wash again. Use fleshy parts of legs and the strips of flesh attached to the shell. Boil in salt water. Whe meat is tender, mix together flour (wheat) and water to make a soft dough. Pinch off small, marble dough balls, pull out thin and drop into hot turtle liquid. Cover and let simmer about 15 minutes. Flour from the dumplings thickens the gravy in the stew. Serve hot with Fried Bread

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 879

Yield: 4 servings

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

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

1

chili powder; mild 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.

Page 880 Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve. Yield: 8 servings

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 881

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

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. Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings

Page 882

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

black pepper -- for

1

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

ground marjoran (or thyme)

2 1

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 883

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 884

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 885 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

VENISON AND TEQUILA STEW

2

lb

meat; *

1/4

c

unbleached flour

1/4

c

vegetable oil

1/2

c

onion; chopped, 1 medium

2

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.

Page 886

Yield: servings: 6 ser

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

1

onion sliced thin tlbsp flour

2

tart apples peeled cored and

1

sliced

13

oz

beef broth

1/2

teaspoon

sage

1

large

potato cubed

1

cup

fresh or frozen peas and

1

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 887

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 888

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

Page 889

VENISON CHEESE BALL SOUP

1

lb

ground venison

1

tablespoon

margarine

1

medium

onion, chopped

1

clove garlic, minced

1

(28 ounce) can whole tomatoes, mash; ed

18

oz

1

of tomato juice (15 ounce) can tomato sauce

1

(15 ounce) can pinto beans

1

tablespoon

worcestershire sauce

1

teaspoon

basil

1

dash

2

pepper eggs

1/2

cup

grated parmesan cheese

1/2

teaspoon

thyme leaves

1/2

cup

finely rolled saltine cracker crumb; s

4

cup

shredded cabbage

Brown meat in margarine and set aside to cool. Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle. Bring to a boil, cover and simmer for 30 minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well. Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls. Cover and simmer for another 30 minutes From The Budget December 4 th 1991 Posted By Sylvia Mease. Courtesy of Fred Peters. Yield: 6 servings

Page 890

VENISON CHILI (EARL SHELSBY)

3

tablespoon

oil

1

large

onion, finely chopped

1 1/4

lb

venison, cubed

3/4

lb

ground venison

28

oz

can of crushed tomatoes

3

tablespoon

red wine vinegar

3

tablespoon

ground chili powder

2

tablespoon

ground cumin

2

tablespoon

worcestershire sauce

1/2

teaspoon

1 2

cayenne pepper, plus a pinch bell pepper, chopped

teaspoon

1

salt or to taste freshly ground black pepper

10

oz

can red kidney beans, drained

3

tablespoon

fine cornmeal mixed

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Yield: 1 servings

Page 891

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 892

VENISON CHOPS IN TOMATO SOUP

8

chops

1

salt & pepper

1 1

garlic powder can

1/2 1/2 1 1/3

tomato soup green pepper, chopped med. onion

cup

minute rice

Put salt, pepper & garlic powder on chops. Brown in oil in electric skillet. Pour tomato soup in skillet. Add green peppers & onions. Simmer 1 or 1 1/2 hrs. Turn skillet off & add minute rice. Let stand until sauce is absorbed. Submitted By [email protected] (RON AMIT) On 9 JUL 1995 125532 ~0400 Yield: 4 servings

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 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 893

VENISON CREOLE - BPH

1

thin slices of venison

1

flour

2

tablespoon

margarine

1

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 894

VENISON GOULASH SOUP

5 1/2

lb

lean venison, cut into 1 1/4-inch c; ubes

5

oz

lard

5 1/2

lb

onions, sliced

5

oz

sweet paprika

1

tablespoon

hot paprika

1 1/4

quart

red wine

3 1/8

quart

water

2

large

3

potatoes, peeled and quartered carrots, peeled and quartered

2

apples, peeled, cored and quartered

1

peppercorns

1

juniper berries

3

bay leaves

1

a few piment seeds (??)

3

stalks celery, thinly sliced

2

bunch

1

parsley, chopped sour cream to taste

Best made in large quantities. Recipe therefor serves 12. In a large pot, melt some of the lard and brown the meat in batches. Add more lard as required. Remove the meat and reserve. Fry onions until browned. Remove onions from pot and reserve. Add remaining lard. Add paprika and stir well. Slowly add red wine and water, continuing to stir to make sure there are no lumps of paprika. Add meat and onions to pot again. Add potatoes, carrots, apples and spices. Quantities are approximate, use more, or less, as you wish. Cook gently, covered, for 3 hours. Check occasionally, and add more water as required. Remove coarse spices, and add celery and parsley. Serve with a bowl of sour cream, so each person can help themselves. NOTE: This recipe does not mention salt, or pepper, which in my opinion ought to be included. Posted by Karin Brewer. Courtesy of Fred Peters. Yield: 12 servings

Page 895

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

Page 896

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 897

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 898

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 899

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 900

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 901

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 902

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 903

VENISON ROAST

3

lb

1 1 2

chunk of venison roast (or roll it if its in steak form)

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

Page 904

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 905

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

Date: 23 Jul 98

Yield: 4 servings

VENISON SOUP - SL 10/82

1

lb

1

venison; cut into bite-sized piece 46-ounce can vegetable cocktail jui; ce (v-8)

1

28-ounce can whole tomatoes; undrained and chopped

2

medium

red onions; chopped

1

tablespoon

worcestershire sauce

1/8

teaspoon

hot sauce

4

large

potatoes; peeled and cubed

3

medium

carrots; sliced

4

small

3 2

yellow squash; sliced to 4 stalks celery; thinly sliced

medium

green peppers; cut into 1- inch pieces

: Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. :

Add remaining vegetables to soup; cook, uncovered, 10

additional minutes or until vegetables are crisp-tender. Yield: 4 quarts. From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett Yield: 4 quarts

Page 906

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 907

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 908

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 909

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 910

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 911 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 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

Page 912

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

teaspoon

sugar carrots, quartered

small

3 1/4

onions, sliced salt to taste

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

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 913

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 914

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 915

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 916

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 917

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 918

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 919

VENISON STOCK

7

lb

1

venison marrow bones sawed into 2 in. pieces

1

can

(6 oz.) tomato paste

2

cup

chopped onions

1

cup

chopped celery

1

cup

chopped carrots

2

cup

20

claret wine peppercorns

5

garlic cloves, peeled

5

bay leaves

1

teaspoon

dried leaf thyme

1 1/2

gal

water

Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Yield: 1/2 gallon SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2398 From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä Yield: 1 servings

Page 920

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

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 921

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

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.

Page 922

Serve with apricot rice and a Sterling Vineyards Merlot. Serves 4. 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.

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. Yield: 4 servings

Page 923

VIOLET PINEAPPLE SOUP

4

cup

pineapple juice

3

tablespoon

quick-cooking tapioca

3

teaspoon

sugar

1/2

teaspoon

grated lemon peel

2

cup

sliced strawberries or

1 1

raspberries cup

1

diced orange sections or drained can mandarin

2

tablespoon

orange liqueur

1/2

cup

fresh violets

Combine pineapple juice and tapioca, bring to a boil. Remove from heat adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and violets. Chill, before serving, add dollop sour cream to each bowl and garnish with a violet. From: Benao Date: Wed, 18 Feb 2004 18:05:53 +0100 Yield: 4 servings

Page 924

WACKAMBLEM CHILI

1/2

cup

2

gebhardts chili powder 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 925

WATERCRESS POTATO SOUP By: EW NATIVE AMERICAN COOKING tbsp butter 1

lrg

5

onion finely chopped potatoes, cubed

1 1/2

qrts

chicken stock

1

bunch

watercess, chopped

2

tbsp

parsley

1

c.

cream (opt.) salt pepper nutmeg sugar

. In small saute pan, melt butter over med. heat. Add onion & cook until Ggolden 2. in 3 qrt. saucepan, cook potatoes in stock until soft, about 15 min. 3. Add watercress, onion and seasonings to potatoes, Cream if desired, and heat through before serving. Garnish serving with watercress sprigs. f

Page 926

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 927

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 928

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 929

WHITE BEAN AND 'CREAM' SOUP WITH BROKEN PASTA By: Lesa Heebner soup 1 1/2

c.

dried small white beans, or navy be; ans, soaked and drained

6

c.

low or no sodium chicken broth or v; egetable broth

2

bay

leaves one 16 oz. can whole tomatoes plus; juices, or 1 lb. fresh to and seeded

1/2

tsp.

dried thyme

1

tsp.

salt

1/4

c.

pasta (any shape, broken into bite; size pieces)

1

t.

exra virgin olive oil]

6

cloves

garlic, finely minced

1/2

tsp.

crushed red pepper

1

med.

yellow onion, diced

1

med.

carrot, sliced

3

(1

lb. total) zucchinic, sliced

1/2

c.

loosely packed fresh parsley leaves

1

c.

looselypacked fresh basil leaves

cream

In the past Native Americans used their talents in cultivating different varieties and colors of beans and corn. Through crossing and selection, they created six colors of beans to symbolize the four cardinal points on a compass, plus the other two directions. White beans for the East, blue beans, such as the blue-black Mitla bean, indicated West. Red beans for South, and yellow, for North. Multicolored or motttled beans were created for up, and black indicated down. The origianl small white bean was obtained from Indians of New York State sometime before the end of the nineteenth century, but is lost to us now. What we eat today is a distand relative. In this white bean soup, the 'cream' is really a puree of sauteed vegetables and fresh herbs that is stirred into the finished soup, adding body and loads of fresh, summery flavor. In a large pot, cook the beans in the chicken or vegetable broth with bay leaves. About 45 to 60 minutes, or until tender. Once the beans are tender, add the canned tomatoes, crushing them with your fingers as you add them to the pot, plus the juices, (or the fresh tomatoes), dried thyme, salt, and broken pasta pieces. Cover and continue to cook for at least 10 minutes to ensure the pasta is tender. Meanwhile, put the olive oil, garlic, and crushed red pepper in a large skillet. Saute over low heat until the garlic turns light golden, about 10 minutes. Add the onion, carrots, and zucchini to the saute. Raise the heat to high. Toss the vegetables well to coat with the oil, garlic, and peppers. Cover, lower the heat to medium, and cook for 10 minutes. If needed, add a touch of water to the pan to ensure the vegetables steam and don't burn. Cook until the vegetables are tender. Meanwhile, put the parsley and basil leaves in the work bowl of a food processor. Process until well minced. Add the vegetables in the saute pan to the food processor and process until well pureed, making a 'cream.' Add the cream to the pot of soup. Stir well, then serve immediately.

Yield: serves 8.

Page 931

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 932

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 933

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 934

WILD BOAR BORSCHT

750

gm

1

boar stew meat, at and sinew removed and meat cut into 2

5

cm cubes

1

(or substitute beef, venison

1

or pork)

1

tablespoon

light olive oil

1

cup

diced carrot

1 1/2

cup

sliced brown onion

2

tablespoon

slivered garlic

1/2

cup

1

sliced celery, cut diagonally

3

cup

peeled and diced beetroot

1

cup

seeded and diced fresh

1

tomato

2 1/2

litres rich beef stock or

1

consomme:

2

cup

red wine

1

teaspoon

fennel seeds

2

teaspoon

fresh thyme leaves

1 1/2

cup

diced potato

1 1/2

cup

1

finely shredded red cabbage salt and freshly ground

1

black pepper

2

tablespoon

4

tablespoon

1

balsamic vinegar finely chopped parsley to serve:

1

sour cream or crumbled feta

1

cheese

In a heavy stockpot, lightly brown the meat in the olive oil. Remove the meat with a slotted spoon and set aside. Add the carrots, onions, garlic and celery to the pot and saute until they just begin to colour. Return the meat to the pot with the beetroot, tomatoes, stock or consomme, red wine, fennel seeds and thyme and bring to the boil. Reduce the heat and simmer for 1 1/2 to 2 hours, skimming the surface occasionally. Add the potatoes and cabbage and cook for 10 minutes longer or until the potatoes are just cooked. Correct the seasoning with salt and pepper and add the vinegar and parsley just before serving. Serve the soup in warm soup plates with a dollop of sour cream or crumbled feta cheese. Bon Appetit, Exec. Chef Magnus Johansson Source: Vogue Entertaining Guide June/July '94 Yield: 4 servings

Page 935

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 936

WILD CARROT TZIMMES

4

cup

1 3/4

wild carrot taproots, grated or finely chopped

cup

1

cored and grated green apples

2

tablespoon

olive oil

3/4

cup

vegetable stock

1/4

cup

raisins

1

tablespoon

4

barley cloves garlic, chopped

1

teaspoon

ground cinnamon

1/2

teaspoon

fennel seeds

1 1/2

teaspoon

freshly grated nutmeg

1

teaspoon

vege-sal or

1/2

teaspoon

salt, or to taste

Tzimmes, which means "uproar" or "fuss" in Yiddish, is a slow-cooked dish that may include meat, vegetables, or fruit. This recipe lends itself especially well to wild carrots. Tougher than commercial carrots, these taproots shine in long-cooking recipes. Place all the ingredients in a large, heavy saucepan and bring the pot to a simmer. Cook the mixture over very low heat until all the liquid is absorbed, about 1 hour, stirring occasionally. (You may want to put a heat diffuser under the saucepan to prevent scorching on the bottom of the pot.) Serves 6 From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 937

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 938

WILD DUCK AND BARLEY SOUP WITH HOISIN SAUCE

2

duck breasts

2

bay leaves

1/4

teaspoon

8

hot red pepper flakes [optl] peppercorns; cracked

6

cup

1/2

cup

1

stock; any pearl barley carrot; peeled and diced

1

small

potato; peeled and diced

1

small

onion; peeled and chopped

3/4

cup

1

cabbage; chopped or green leaves from a cauli-

1

flower; choppped

1/4

teaspoon

cayenne [optional]

1/2

teaspoon

poultry spice or

1

teaspoon

[heaping]prepared mustard or

1

tablespoon

[heaping] hoisin sauce

In a 3 qt. soup pot, simmer the duck breasts, bay leaves and peppercorns in stock for 1/2 hour. Add the red pepper flakes at the beginning if using them. Add barley and simmer 1/2 hour. Remove breasts, bone and shred meat with the grain. [Do not cut or chop across the grain.] Return meat to the pot. Add vegetables and balance of the seasonings and simmer 1/2 hour. Add the cayenne now if using it. This soup is particuliarly good with Hoisin sauce added. Original recipe by Jim Weller. Yield: 8 servings

Page 939

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 940

WILD DUCK GUMBO

8 2

duck breasts pkg

1 1 2

smoked sausage (can be turkey) chicken

cup

2

chopped onions cloves chopped garlic

1

tablespoon

thyme

1

tablespoon

sasafrass

4

tablespoon

chopped parsley

2

cup

1 2

pkg

1 2

chopped green or red peppers frozen gumbo veggies (opt'l)

cup

1

chopped celery cayenne pepper (lots )

1

tabasco (lots )

1

salt and pepper

Here's a recipe that I have cooked for folks who thought they detested ducks until they ate this one. I like to cook a whole mess of it (double the recipe) because it improves as you reheat it every time. Cook the chicken in water and save the broth, skimming off the fat. Debone the chicken and set aside. Brown the duck meat in a little oil, no flour. when it turns brown, take it out and drain. Set it aside Brown the smoked sausage and drain fat. Set it aside. David & Katrina & [email protected] rec.hunting.dogs Yield: 1 servings

Page 941

WILD DUCK SOUP

1 1

duck bone scraps large

3 1/4

onion, quartered carrots, chopped

teaspoon

1

thyme stalk celery and leaves, chopped

1

salt

1

pepper

1

cup

wild rice cooked

1/4

teaspoon

parsley

In a soup kettle combine duck scraps and bones with onion, carrots, thyme, celery and parsley. Cover with cold water and slowly bring to a boil. Simmer for 1 hour, remove bones. Add wild rice and season to taste and simmer for one hour. 1 HUNT, David ed. Native Indian Wild Game, Fish and Wild Foods Cookbook. Castle Books. Edison, NJ. MM Format by John Hartman Indianapolis, IN From: John Hartman Cooking Echo Ä Yield: 4 servings

Date: 29 Jan 97 National

Page 942

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

Page 943

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 944

WILD GINGER CHICKEN WITH RICE

3

tablespoon

wild ginger roots

1/4

lb

margarine

1

cup

water

2

tablespoon

1 1

tablespoon

4

sugar boneless skinned chicken

1

breasts

2

cup

3

cup

4 4

flour salt to taste

rice water chicken bouillon cubes

tablespoon

olive oil

Gather, wash and crush Wild Ginger roots. About 3 tbls. You also need: 1 stick margarine, 1-cup water, 2 tbls. flour, salt to taste, 1 tbls. sugar. Place ginger and margarine in saucepan simmer on med. heat for 10 min. add salt and sugar stir. Remove from heat, in cup or bowl stir flour and water until smooth-no lumps, pour into ginger mixture stirring constantly place back on med. heat stirring until thick, set aside. Take 4 or 5 Boneless skinned chicken breasts, 2 cups Rice, 3 cups water, 4 chicken bouillon cubes, 4 tbls. olive oil. Brown chicken in skillet with olive oil remove chicken, place rice in skillet, dissolve bouillon in water, pour over rice, place chicken over rice, cover and simmer on low for 10 min. pour sauce on top, simmer for 10 more min. Linda from A Modern Herbal http://botanical.com/botanical/mgmh/g/ginwil14.html From: "Linda Roberts"
Page 945

WILD GOOSE GUMBO WITH OYSTERS

1

goose, 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 goose and cook in a covered pot over low heat for 2 hours or until goose 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. Also for: Use smoked goose, duck, rabbit or turkey. Recipe date: 03/11/76 Yield: 1 servings

Page 946

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

Page 947

WILD MUSHROOM AND ARTICHOKE SOUP

4

tablespoon

extra-virgin olive oil

2

cup

chopped onion

2

cup

chopped celery

1

cup

chopped carrot

2

cup

diced shiitake mushrooms

2

cup

diced oyster mushrooms

2

cup

1

sliced domestic white mushrooms

1

cup

dry sherry

8

cup

vegetable stock

2

cup

chopped water-packed

1

artichoke hearts, drained,

1

rinsed and drained again

1

fresh parsley, chopped

1

salt and pepper to taste

1

cream (optional)

Heat oil in Dutch oven over medium-low heat. Add onion, celery and carrot and saute until softened, about 10 minutes. Add shiitake, oyster and white mushrooms and cook until most of the water is evaporated, about 7 minutes. Add sherry and cook 5 minutes. Add vegetable stock; cover and cook on low heat for 25 minutes. Add artichoke hearts, parsley and salt and pepper to taste. Simmer for 5 minutes until heated through. Add a touch of cream if desired. From Jenny Levison, owner of Souper Jenny's in Buckhead From: Jamie R
WILD NUT SOUP

2

lbs

pecans, crushed

6

wild

onions, with tops

6

cups

wild game stock

1

tsp

salt

3

tbs.

wild oregano, chopped

Place all ingredients in a large soup pot and simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. Adjust salt to taste.

Page 948

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 949

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 950

WILD RICE & CHICKEN SOUP

4

tbsps.

margarine ½ cup chopped onion 1½ cups cubed velveeta cheese

3

cans

chicken broth

1

cup

wild rice

2

cans

mushrooms, cut up

4

cans

cream of potato soup

2/3

cup

grated carrots

1/8

tsp.

pepper

2

cups

half n half

½ tsp. salt

some cooked, chopped chicken Soak rice over night in salt water; drain. Add fresh water to rice, bring to a boil, then simmer for 30 minutes; turn off heat and let stand 30 minutes. In soup pot, melt margarine and sauté onion. Add chicken broth and cheese; bring to a boil, and stir for 1 minute. Stir in potato soup, carrots, seasonings, mushrooms, rice, Half n Half, and chicken. Simmer for 5 minutes.

WILD RICE & MUSHROOM SOUP

1 1/2

pint

vegetable stock

1

small

onion, finely chopped

1

small

green bell pepper, diced

1

tablespoon

parsley, chopped

1

oz

wild rice, washed & drained

4

oz

button mushrooms, sliced

5

tablespoon

1

red wine salt & pepper

Put the stock into a soup pot. Add the chopped onions, bell pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the washed wild rice & continue to simmer for another 40 minutes. Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot. Mary Norwak, "Grains, Beans & Pulses" Yield: 4 servings

Page 951

WILD RICE AND MUSHROOM BISQUE

3/8

cup

6

oz

1 2

(85 gr.) wild rice (177 gr.) fresh sliced mushrooms or

oz

1

(56 gr.) dried wild mushrooms

1

small

bay leaf

1/2

cup

finely slice onion

1

tablespoon

butter or olive oil

6

cup

chicken stock

1/2

cup

1

whipping cream garlic clove chopped fine

Soak dried mushrooms overnight in water and rinse out. Pat dry and slice. If you use wild mushrooms you will get a richer flavour. Preparation: rinse rice in cold water, drain and soak in cold water for several hours or until the rice is soft. Drain rice. Heat the butter in a skillet on medium heat. Add onion, garlic, mushrooms and drained rice. Saute for 5 - 8 minutes until transparent. Add chicken stock, bay leaf and simmer gently for 30 minutes. When the rice starts breaking out of its shell this indicates the rice is cooked. Cool for 15 minutes, remove bay leaf. Put in blender and mix until a fine texture is reached. Do not overfill your blender. Return the mixture to the pot and carefully bring to a boil. Add seasoning and simmer for another 5 minutes. Add more chicken stock or 2% milk if consistency is too thick. Before serving add liquid whipping cream to refine the texture and taste. Serve with croutons, slice mushrooms, whole cranberries or chopped parsley. Serves 6 people. This bisque has been enjoyed by delegates attending First Nations Conferences events at the Calgary Convention Centre since 1994. AboriganalTourism - Native Cuisine Yield: 1 servings

Page 952

WILD RICE AND PEA SOUP

3

quarts

1

lb

1/2

lb

dried peas salt pork

1

chopped carrots

1

onions

1

turnips or rutabagas

1

cooked wild rice

In soups and stews: usually better to cook wild rice separately first, not completely done, then stir it in for the last 15 minutes of cooking Habitant pea soup with wild rice : Make this the usual way (3 quarts of water to one lb dried peas soaked overnight if whole, 1/2 lb salt pork, chopped carrots, onions, turnips, rutabagas). Add vegetables after bringing peas and pork to a boil and skimming. Simmer covered 4 hours, stir in cooked wild rice the last 15 minutes. The combo of peas and rice actually contains more biologically-usable protein than either the same amount of peas plus the same amount of rice, eaten separately, because of amino acid (components of protein) complementarities. Naboob Yield: 1 servings

WILD RICE CASSEROLE

1

c

wild rice, uncooked

1

lb.

fresh mushrooms, sliced thickly

1

c

minced onion

3

c

vegetable broth

3

cloves

garlic, minced

Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350° F. for about 1 1/2 hours.

Page 953

WILD RICE CASSEROLE

1

c.

1/2

c. (8 tbsp.)

1

wild rice butter onion, chopped

1/2

c.

chopped celery

1

c.

chopped pecans (about4 oz.)

1

c.

long-grain white rice

4

c.

chicken broth

3

tbsp.

light or regular soysauce

1/4

to

1/2 tsp. salt

Place wild rice in medium saucepan and cover with 2 to 3 inches water. Cook 20 minutes only. Drain off excess water. Set rice aside. Melt butter in large skillet. Add onion and celery and saute until soft. Add pecans and white rice and saute until lightly toasted. Stir in wild rice. Transfer to 2 quart shallow casserole or baking dish. (Casserole may be refrigerated overnight before baking. Bring to room temperature before proceeding.) Bring chicken broth to boil. Stir in soy sauce and salt and pour over rice. Cover and bake at 350 degrees for 1 hour to 1 1/4 hours or until all liquid is absorbed. Yield: serves 8.

WILD RICE DRESSING FOR GAME

1

cup

wild rice

3

cup

giblet stock; or water

1

teaspoon

salt

1/4

cup

butter

2

tablespoon

green onions; chopped

2

tablespoon

green pepper; chopped

1/2

cup

celery; chopped

1/2

cup

mushrooms; sliced

1/2

cup

almonds; chopped

1/4

cup

tomato paste

1

teaspoon

fresh sage or

1/4

teaspoon

dried sage

1

teaspoon

parsley

1

dash

garlic powder

Wash rice. Bring stock to a boil and add salt and rice. Simmer about 30 min or until rice is tender but not mushy. Drain off excess liquid. Melt butter in a skillet and saute onions, peppers, celery, mushrooms and almonds. Add the hot, drained rice, tomato paste, and seasonings and mix. Use as stuffing for wild game or poultry or bake separately and serve with game.

Page 954 Giblets may be chopped and added to the dressing. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Yield: 5 cups

WILD RICE MUSHROOM SOUP

1/2

cup

wild rice

3

cups

water

1

carrot

thickly sliced

6

mushroom

caps sliced your choice

1/2

small

onion chopped

1/2

cup

chopped cabbage or celery olive oil, salt

Preparation: Wash rice. Boil 4 units water to 1 unit rice. In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve.

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,

Page 955 toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

WILD RICE RISSOTO

100

gm

1

wild rice and amboria rice mixed -- washed

350

ml

vegetable stock, condensed

30

gm

leeks -- sliced

30

gm

onion -- sliced

30

gm

celery -- sliced

5

gm

fresh rosemary sprigs

15

gm

shallots

30

gm

butter

In a heavy sauce pot, saute shallots, celery and leeks in butter and add rices blend and add just enough stock to cover, bring to a simmer and keep moist by adding just enough stock. Cook for a total of 45 minutes remove and let stand covered for 5 minutes, serve with a dollip of butter. NOTES : Finish with 2 ounces of grated parmesean 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 956

WILD RICE STUFFED SQUASH By: Better Homes and Gardens 1 14

ounce

can reduced-sodium chicken broth

1/2

teaspoon

dried thyme, crushed

1/3

cup

wild rice, rinsed

1/2

cup

chopped leeks

1/3

cup

long grain rice

6

small

winter squash**

1/4

cup

dried cranberries or dried currants

1/4

cup

snipped dried apricots

3

tablespoons

margarine or butter, melted

1/8

teaspoon

salt

1/8

teaspoon

pepper

66

to

8-inch twig wreaths (optional) pansies or other edible flowers (op; tional) fresh sage leaves (optional)

Wild Rice Stuffed SquashIf your market doesn't carry the kind of squash specified in this recipe, substitute any hard-skinned winter variety of squash. * (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter Bake: 1 hour 1. In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary. 2. Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside. 3. In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper. 4. Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings. Preparation Time (hh:mm): 30 mi

Page 957

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.

WILD RICE WITH OYSTER MUSHROOMS By: 'Totally Mushroom Cookbook' 1/2

cup

wild rice rinsed and drained

1 1/2

cups

chicken broth

3

tablespoons

butter

1/2

pound

small oyster mushrooms

1/4

cup

pine nuts

2

tablespoons

chives chopped

1

teaspoon

fresh thyme chopped coarse salt freshly ground pepper

In medium saucepan, bring rice and broth to boil. Cover, reduce heat and simmer 35 to 45 minutes. Meanwhile, in large skillet, melt butter over moderate heat. Add mushrooms and pine nuts and cook, stirring frequently, 10 minutes. Stir in chives and thyme and cook 5 minutes longer. Add to cooked rice and heat through. Season to taste with salt and pepper.

Page 958

WILD SOUP

1

x

no ingredients

The name for this soup is due to the fact that it's impossible to gather all the wild ingredients needed for it in one season. Young Stinging Nettle greens are available in April (and occasionally in Oct-Nov.), while beach peas are at their best in early summer and most wild mushrooms are most readily available in mid- to late summer. Fortunately, boiled nettle greens freeze easily (I just throw the greens and the water I boiled them in into a 1-qt. plastic container and throw it into the freezer; it will keep a year or more). Also, many species of mushrooms (such as the boletes recommended for this recipe) dry very well (their flavor actually improves on drying) and will keep in tightly sealed glass jars for a year or more. I use an electric food dehydrator to dry mushrooms, but old-fashioned methods such as slicing thinly and stringing them on a piece of thread and hanging in a warm dry location for a few days will also work. So I tend to make this soup around the 4th of July, when I can get fresh beach peas. I'll use the previous season's nettle greens and the previous year's dried mushrooms. Ingredients: 1 quart boiled young Stinging Nettle greens (boil the greens in a small amount of water about 5 minutes; drain but save the boiling water) 1 cup shelled Beach Peas ( you'll need to start with approx. 1 quart of unshelled pods to end up with 1 cup of peas; I like to pick the pods while they're still green in color so the peas inside will be nice and tender) 2 cups diced potatoes 2 cups diced onion 1 quart soup stock , made from mushroom soaking water and/or nettle boiling water and/or vegetable bouillon cube 1/4 tsp. Paul Prudhomme's seasoning 1 cup diced green pepper 1/2 tsp. File powder (file powder is made from dried and powdered young sassafras leaves; you can make your own or purchase at a specialty store 1 1/2 cups diced fresh wild mushrooms (Boletes work well, e.g., Boletus bicolor); if using dried mushrooms, use 3/4 cup and soak first in warm water in a covered bowl for 20 minutes; squeeze excess water out of mushrooms, but save that and the soaking water to add to the soup stock

To prepare: Saute onions , potatoes and mushrooms (if you're using fresh) in 1 1/2 tbsp. Canola oil as if you were making homefries. When about 1/2 done, add the beach peas and green pepper (if you're using dried and rehydrated mushrooms, add them in at this time) and saute for a few minutes more. Add soup stock , file powder and seasoning and simmer ingredients about 1/2 hour until everything is soft and well-blended. Add salt and black pepper to taste; grate a little parmesan cheese on each bowl just before serving. Makes about 12 one-cup servings. The subtle multiple seasonings helps the

Page 959 wonderful flavor of the wild ingredients shine through. Yield: 1 recipe

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
Page 960

WILDFOWL STOCK

3

quart

5

lb

2

cold water game bird carcass, wings, legs, nec; k, other spare parts or 3 stalks wild celery, cut in chu; nks

1/2

cup

wild onions, chopped

1/2

cup

wild carrots, chopped

1

small

bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold water. Soak for 1 hour. Add other ingredients. Do not stir. Soak for 1 hour. Place pot, uncovered, at the back of a cook stove far from the fire. On a conventional stove, place the pot on an asbestos pad over very low heat. Allow pot and it's contents to warm very slowly. You need to draw as much as possible out of the ingredients and into the stock. Skim off scum as it rises. When the pot is uniformly warm, move it closer to the fire (or increase the heat) and very slowly and carefully bring the liquid to a simmer. Do not boil. Do not rush. Skim off all the scum immediately, as it rises within the first 30 minutes of simmering. After 30 minutes and after skimming, use a clean piece of cheesecloth to wipe the pot at the level of the liquid. Simmer very gently, uncovered, for at least 3 hours. Taking great care not to disturb the ingredients, carefully ladle the liquid through clean, moistened cheesecloth into a large screw-lid jar. Do not pour the stock. Leave the unstrained stock uncovered until cool. Cover cooled stock tightly and store in refrigerator. Do not remove grease at this time. Skim grease from stock. Reheat for use, or freeze. This is from the cookbook on wild foods. I've copied as it's written because I found the style of writing and ingredients interesting. If you try to use wild ingredients, be careful. I seem to remember that both wild onions and wild carrots have close relatives that look much the same but are toxic. Personally, I'd do my stalking at the supermarket. Posted by Stephen Ceideburg Feb 6 1990. Yield: 3 quarts

Page 961

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 962 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 963

WINTER GREENS SOUP

1

tablespoon

1

large

1

olive oil yellow onion, thinly sliced salt and pepper

4

cloves garlic, finely

1

chopped

1

cup

1 1

medium

1 1

green chard stems, thinly sliced potato, thinly sliced (about cup)

large

1

carrot, thinly sliced (about cup)

4

cup

vegetable broth

1/4

cup

dry white wine

8

cup

1 1 1

packed each: kale, green chard and spinach, stems removed

tablespoon

1

fresh lemon juice garlic croutons and parmesan

1

cheese for garnish

1

(optional)

Heat oil in soup pot and add onions, 1/2 teaspoon of salt and several pinches of pepper. Saute over medium heat until onion is soft, 5 to 7 minutes. Add garlic, chard stems, potatoes and carrots. Saute about 5 minutes. Add 1/2 cup broth, cover and cook about 10 minutes. When vegetables are tender, add wine and simmer 1 to 2 minutes, until pan is nearly dry. Stir in kale, chard, 1 teaspoon of salt, a few pinches of pepper and 3 cups vegetable broth. Cover and cook 10 to 15 minutes, until chard and kale are tender. Add spinach and cook 3 to 5 minutes, until just wilted. Puree in blender or food processor until smooth. Thin with a little more broth if desired. Season with lemon juice, salt and pepper to taste. Garnish each serving with croutons and a sprinkle of Parmesan. from Fields of Greens by Annie Sommerville (bantam)--a vegetarian cookbook. From: "Guy Younger"
Page 964

WINTER SQUASH SOUP

2

tbl.

butter

1

cup

chopped onion

2

tea.

curry powder

3

lb..

butternut squash peeled, cut into 1; in. piece

2

cans

chicken broth

1

tea.

fresh ginger

1/2

tea.

pepper

1/2

cup

plain yogurt

cups water

Melt boiler over Dutch oven. Cook onions 2 minute. Stir in curry powder, cook 1 minute. Stir in all other ingredients. Simmer 45 minutes. Top each serving with a tbl of yogurt.

WOOD EAR MUSHROOM SOUP

1

x

no ingredients

1 cup fresh wood ear mushrooms (or dry mushrooms) 3 cups hot vegetable or chicken broth 2 cups warm water 1/2 cup chopped dandelion roots, or carrots 1/2 cup natural wild rice 2 Tbls. chopped onion 1 Tbls. sea dulse, chopped 1 tsp crushed red pepper or to taste> salt and pepper to taste> 2 Tbls corn starch to thicken<> 1 egg, well beaten 2 Tbls cidar vinegar 1/2 cup green onion for garnish If using dry mushrooms instead of fresh, place in a glass bowl cover them with 3 cups hot broth, and allow to soak for 30-40 minutes. Reserving 1/4 cup of the mushrrom broth, pour the rest, along with the mushrooms into a soup pot. Add additional water bring to boil over medium heat. Add the vegetables and wild rice, and stir well, and lower the heat to simmer. Stir in sea dulse and crushed pepper, season to taste. Cover, and let simmer for 35 minutes. In a small cup, mix reserved mushroom broth with cornstarch until smooth; carefully stir this into the soup and raise the heat slightly to medium. Stir until soup just starts to thicken. Slowly pour the beaten egg into the soup while stirring well. Remove from the heat and add vinegar. Spoon the soup into serving bowls and garnish with fresh chopped green onions. Yield: 6 generous cups I did some research on those mushrooms. It says here that in some regions, they are called "Wood Ears". Found on trees, they are hard, and have to be

Page 965 soaked for awhile brfore cooking them. I also found a recipe that calls for Yield: 6

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 ----BISCUIT TOPPING----

1

cup

flour

2

teaspoon

baking powder

1/4

teaspoon

salt

2

tablespoon

chilled fat

1/4

cup

milk (approximately)

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

Page 966

Yield: 6 servings

YAM COCONUT SOUP WITH WILD BOAR SAUSAGE

3

cup

yams; peel, quarter, boil; drai

1

cup

unsweetened coconut milk

2

cup

regular milk

1

cup

heavy cream

1/3

cup

sugar

1

teaspoon

ground cinnamon

1

teaspoon

ground clove

1

teaspoon

nutmeg

1

lb

1 2/3

boar or other sausage; grill done, cool; slice

cup

dry roasted salted peanuts chop

In a processor, process yams with coconut milk until smooth. Continue to process, adding milk in a stream. Place contents in a heavy sauce pan. Warm puree over medium low heat stirring frequently. When hot, stir in cream and sugar and season with spices. Serve hot. After ladling into soup dishes, arrange sliced sausages as croutons and sprinkle with peanuts. waldine van geffen -vghc42a- prodigy.com From: Michael Loo

Date: 04-21-04

Yield: 8 servings

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
Page 967

YELLOW JACKET SOUP

text Go and gather the ground-living yellowjackets house. Get the whole comb. Do this early in the morning. Put the comb over a little fire in the yard. This will loosen the grubs. Pick out the yellowjackets and brown them inside your oven. When they are brown, make some soup by boiling the yellowjackets in water where you have added lard and salt. This Indian recipes was copied from great granny's book. (grandmother of Josephine Watts Case, born 1870 in Miss. died 1959.

YELLOW JACKET SOUP

1

x

no ingredients

Ground-dwelling yellow jackets Directions Although the mention of "yellowjacket soup" immediately raises an eyebrow on those unaccustomed to such a food, it is actually a delicacy and should not be criticized until tried. Only the bravest should dare to try this dish!! Secure an entire nest of ground dwelling yellowjackets when it is full of grubs. Loosen all the uncovered grubs by heating and removing them. Heat the nest with the remaining grubs over a fire until the thin, paper-like covering parches. Pick out the yellowjackets and brown them over the fire. Cooked the browned yellowjackets in boiling water to make soup and season to taste.

YELLOWJACKET SOUP

recipe 'Although the mention of this immediately raises an eyebrow on those unaccustomed to such a food, it was actually a delicacy and should not be criticized until tried. Only the bravest dare venture into the preparation of this exotic Eastern Indian food. Secure an entire nest of ground-dwelling yellowjackets when it is full of grubs. Loosen all the grubs by heating and remove them. Heat the nest with the remaining grubs over a fire until the paper-like covering parches. Pick out the yellowjackets and brown them over the

Page 968 fire. Cook the browned yellowjackets in boiling water to make soup and season to taste.'

ZUCCHINI & HOMINY SOUP By: Nanette Blanchard tablespoon apple juice 1 3

onion, diced cloves

4

garlic, minced zucchini, sliced

1

cup

peeled and chopped mild

1

green

chile peppers

6

cup

vegetable broth

4

cups

cooked yellow hominy (or 2 16-oz. c; ans)

1

teaspoon

ground cumin

2

tablespoons

fresh chopped cilantro

Saute the onion and garlic in apple juice for 3-5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another five minutes. Add broth, hominy, and cumin and simmer, covered, over low heat for 45 minutes. Stir in cilantro and serve. This is a vegetarian version of posole, a dish made by Pueblos and Hispanics for feast days and special celebrations. Serve it with sage breadsticks. Hominy is a flavorful, chewy type of corn kernel that is treated with lime and dried. It is available either canned, frozen, or dried. A mail-order source for hominy is Los Chileros de Nuevo Mexico, PO Box 6215, Santa Fe, NM 87502; (505) 471-6967. You can substitute frozen corn kernels for an even more colorful soup.

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

Page 969

ZUNI CORN SOUP

1

x

no ingredients

1 tb Corn Oil 1 c Thinly Sliced Green Onions 1 lb Boneless Lamb; Venison or -or Goat Meat; cubed 6 c Meat Broth or water; divided 4 c Corn Kernels 2 ts Ground New Mexico Red Chile Salt Fresh Cilantro Sprigs or Chopped Cilantro Heat oil in soup pot or Dutch oven. Add green onions and saute briefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirring occasionally, until meat is tender. Add remaining broth, corn, chili and salt. Simmer about 15 minutes more, until corn is tender. Serve the hot soup in bowls topped with cilantro. from: Southwest The Beautiful Yield: 4 servings

ZUNI CORN SOUP

1

tablespoon

corn oil

1

cup

thinly sliced green onions

1

lb

boneless lamb; venison or or goat meat;

6

cup

meat broth or water; divided

4

cup

corn kernels

2

teaspoon

ground new mexico red chili

1

salt to taste

1

fresh cilantro sprigs or

1

chopped cilantro

Heat oil in soup pot or Dutch oven. Add green onions and saute briefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirring occasionally, until meat is tender. Add remaining broth, corn, chili and salt. Simmer about 15 minutes more, until corn is tender. Serve the hot soup in bowls topped with cilantro. Makes 4 to 6 servings. This recipe is from SOUTHWEST THE BEAUTIFUL COOKBOOK. Yield: 4 servings

Page 970

ZUNI GREEN CHILI STEW

3

lb

1 2

tablespoon

1/4

teaspoon

6

hominy (include liquid) medium dried hot red chili pepper,; crushed

tablespoon

2

salt cloves garlic, peeled and crushed

2

teaspoon

1/2

cup

6 1

ground black pepper yellow onions, peeled and chopped

cup

1 1

cooking oil dried juniper berries crushed

2 5 1/2

boned lamb cut into 1 1/2 cubes flour for dusting

oregano minced fresh parsley green peppers, washed cored, quarte; red

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 toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. Yield: 8 servings

Page 971

ZUPA SZCZAWIOWA (POLISH SORREL SOUP)

1/2

lb

sorrel

1

tablespoon

butter

3

tablespoon

water

4

cup

3 2

cup

2 1

strained meat stock 4 tbls. flour milk raw egg yolks

tablespoon

1

soft butter salt and pepper, to taste

Wash well 1/2 lb. sorrel, trim away the stems, chop, and add to a skillet along with 1 Tbls. butter and 3 Tbls. water. Simmer on low heat under cover for 10 minutes. Force mixture through a sieve into 4 cups strained meat stock and simmer a few minutes longer. Dissolve 3-4 Tbls. flour in 2 cups milk and add to the pot. Simmer briefly, the remove from heat. Fork-blend 2 raw egg yolks with 1 Tbls. soft butter, adding several tablespoons soup and stirring until smooth. Add to the pot. Salt and pepper, to taste. Serve over hard-boiled egg slices. Instead of the eggs, it may be served over rice or with croutons! Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 972

[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 973 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
Page 974

[NATIVE CUISINE] LITTLE CURRENT WILD RICE PILAF

1/2

cup

1 1/2

cup

1 1/2

boiling chicken stock cookware spray

cup

2 1/2

native wild rice

chopped green onions cloves garlic, minced

cup

1

chopped sweet rice bell peppers

2

bay leaves

1/8

teaspoon

cayenne

3

tablespoon

chopped fresh parsley

Little Current is one of the prettiest spots on Manitoulin Island – the largest fresh water island in the world and has been home to the native Ojibway for th ousands of years. Once prepared, this textured native dish is sometimes mixed w ith equal quantities of cooked brown or white rice. The wild rice is not expensive as a little goes a long way. Check our web site shopping mall The Longhouse for genuine native wild rice available by mail order. The following recipe is from Etienne Poirier, Jr., column in CARP NEWS: Rinse the rice and cover with the boiling stock. Simmer for 5 minutes. Remove from heat and let stand, covered, for 1 hour. Spray a heavy saucepan and sauté onions, garlic and chopped pepper for 5 minute s over medium heat, stirring. Add rice and stock to the onions along with the other ingredients, making sure bay leaves are at the bottom. Cover and simmer for 45 minutes or until rice is tender. Remove bay leaves, st ir and serve. Yield: 4 servings. Preparation: 20 minutes plus soaking. Cooking: 45 minu tes. Freezing: excellent. Per Serving: 160 calories. Excellent source of ca lcium, potassium and vitamin A. Enjoy. AboriganalTourism - Native Cuisine Yield: 4 servings

Page 975

[NATIVE CUISINE] WILD DUCK SOUP

1 1

duck bone scraps large

3 1/4

onion, quartered carrots, chopped

teaspoon

1

thyme stalk celery and leaves,

1

chopped

1

salt

1

pepper

1

cup

wild rice, cooked

1/4

teaspoon

parsley

In a soup kettle combine duck scraps and bones with onion, carrots, thyme, celery and parsley. Cover with cold water and slowly bring to a boil. Simmer for 1 hour, remove bones. Add wild rice and season to taste and simmer for 1 hour. Enjoy! AboriganalTourism - Native Cuisine Yield: 4 servings

[NATIVE CUISINE] WILD DUCK SOUP

1 1

duck bone scraps large

3 1/4

onion, quartered carrots, chopped

teaspoon

1

thyme stalk celery and leaves,

1

chopped

1

salt

1

pepper

1

cup

wild rice, cooked

1/4

teaspoon

parsley

In a soup kettle combine duck scraps and bones with onion, carrots, thyme, cele ry and parsley. Cover with cold water and slowly bring to a boil. Simmer for 1 hour, remove bones. Add wild rice and season to taste and simmer for 1 hour. Enjoy! AboriganalTourism - Native Cuisine Yield: 4 servings

Page 976

[NATIVE CUISINE] WILD RICE AND MUSHROOM BISQUE

3/8

cup

6

oz

1 2

(85 gr.) wild rice (177 gr.) fresh sliced mushrooms or

oz

1

(56 gr.) dried wild mushrooms

1

small

bay leaf

1/2

cup

finely slice onion

1

tablespoon

butter or olive oil

6

cup

chicken stock

1/2

cup

1

whipping cream garlic clove chopped fine

Soak dried mushrooms overnight in water and rinse out. Pat dry and slice. If you use wild mushrooms you will get a richer flavour. Preparation: rinse rice in cold water, drain and soak in cold water for severa l hours or until the rice is soft. Drain rice. Heat the butter in a skillet on medium heat. Add onion, garlic, mushrooms and drained rice. Saute for 5 - 8 mi nutes until transparent. Add chicken stock, bay leaf and simmer gently for 30 mi nutes. When the rice starts breaking out of its shell this indicates the rice i s cooked. Cool for 15 minutes, remove bay leaf. Put in blender and mix until a fine texture is reached. Do not overfill your blender. Return the mixture to the pot and carefully bring to a boil. Add seas oning and simmer for another 5 minutes. Add more chicken stock or 2% milk if co nsistency is too thick. Before serving add liquid whipping cream to refine the texture and taste. Ser ve with croutons, slice mushrooms, whole cranberries or chopped parsley. Serves 6 people. This bisque has been enjoyed by delegates attending First Na tions Conferences events at the Calgary Convention Centre since 19 94. AboriganalTourism - Native Cuisine Yield: 4 servings