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Thread: Classic GoodHunting Recipes from The Old Days....

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    Classic GoodHunting Recipes from The Old Days....

    GoodHunting Recipes

    WATERFOWL

    Duck Sausage
    JustFowl (Michigan)

    3 ducks, skinned and boned
    2 Tbs green peppercorns
    1/2 tsp freshly ground white pepper
    1 TbS finely chopped shallot or very small onions
    1 Tbs minced garlic
    1 cup dry white wine or dry vermouth
    1/2 cup port wine
    1 tsp ground mace
    1 tsp dried thyme
    1 tsp herbes de Provence
    1 Tbs coarse salt
    6 feet hog casings

    Grind together all ingredients except casings. Cook a little at a time in a skillet, adusting seasonings to taste as you go. Stuff into casings. Tie off every 3 inches or so. Refrigerate overnight. Bring to room temp before grilling. To grill: Prick sausages all over with a fork. Grill about 4 minutes per side over hot coals.

    Duck Marsala
    Chesapeake (Maryland)

    1 whole duck breast (remove bones, leave skin on)
    butter
    flour
    1/2 cup Marsala wine
    4-5 large mushrooms
    salt and pepper

    1. Tenderize duck and lightly coat with flour, sprinkle with salt and pepper and saute in butter over medium(low) heat for 15 minutes (or so) turning occassionally to prevent burning. Slice breast open to see when it is done.
    2. Slice mushrooms and saute in butter (seperate pan)
    3. when duck is done, remove to warm plate and place in warm oven
    4. Drain excess grease from the pan you cook the duck in. Add a slice or two of butter and over medium heat add mushrooms and Marsala wine. Sprinkle a little flour into pan to thicken (you may have to do this 2 or 3 times to reach desired consistency)
    5. When sauce is near desired consistency, add duck to pan and spoon sauce over or flip breasts to coat.

    Remove from pan and serve.
    I'm still single so this only serves one.


    Duck Jerky
    Cliff Claven (Pennsylvania)

    If you hunt waterfowl you should try this. I believe waterfowl makes better jerky than venison or beef...it has a really good flavor.

    Cut up duck and/or geese into thin strips. Cut on the lengthwise grain. Marinate in the following (don't skimp):

    Barbecue sauce
    Liquid smoke
    Crushed ground peppers (I used a mixture of jalapenos, chili, and cayenne peppers)
    Jamaican jerk seasoning
    A few drops of Dave's Insanity or other extra-hot sauce
    A few drops of Worcestershire sauce.

    Marinate overnight, then dehydrate for 9-10 hours.




    Duck Burritos
    Ralph Nestor (Wisconsin & Alaska)

    Ingredients:
    1 lb. Duck Breasts
    1 cup Diced Onion
    1/2 Green Pepper
    2 med. Tomatoes
    2 Tbsp Minced Garlic
    1 Tbsp Jalepeno Pepper
    1 tsp. Cilantro
    1 pinch Cayenne Pepper
    8 oz. Cream Cheese
    8-10 Flour Tortillas
    2 cups Salsa (Medium Hot)
    Heavy Cream as needed
    Salt and Pepper to taste

    Directions:
    1. Saute breasts till tender. Cool. Shred meat.
    2. Saute onions, peppers and garlic in oleo or butter till tender. Add tomatoes and jalepenos. Cook 3-5 minutes. Add duck meat.
    3. Season with salt and pepper, cilantro and cayenne. Blend in cream cheese and enough heavy cream to make mixture moist, but not sloppy.
    4. Place 1/3-1/2 cup of duck mix in each tortilla and roll.
    5. Bake 30 minutes in 350 degree oven. Pour salsa over burritos for the last 5 minutes. Serve.

    These will make a rabbit slap a bear. I used to make about 100 for our annual Game Feed.

    Baked Wild Duck
    FTE (Massachusetts)

    Remove feathers. Dress as any poultry. Wipe inside and out with damp paper towel. If duck is old, parboil 15 minutes. Rub outer and inner surfaces with salt and pepper. Truss. Cover the breast with strips of bacon (or like grandma did with thin strips of salt pork). Place in baking pan and cover. Add 1/2 cup boiling water. Bake in 450 degree oven about 45 minutes until tender. Baste often. Serve with garnish of tart jelly (green grape, currant, or gooseberry are good). Bird can be stuffed with favorite dressing prior to baking, but cooking time will have to be adjusted for that.


    FISH

    Poached Walleye
    johnboy (Alberta, Canada)

    I use this recipe for walleye and it should work equally well for any white fleshed fish. I modify it a bit for lake trout, as I'll explain.

    This is probably my favourite (sic - Canuck spelling. Food editor is not responsible for this -ed) way to cook eyes, 'cept for the old
    "batter and fry" (I make a great beer batter). Anyway, here it is:

    Catch a mess of nice walleyes (Contact johnboy or TeeDub for instructions on this part -ed) - fillet them and chill.

    Add to a suitable sized poaching pot (I use a large skillet with a lid):

    1/2 cup DRY vermouth
    1/2 cup dry white wine
    1 cup water
    Grind of black pepper
    Small pinch salt
    Couple thin lemon slices
    Bay leaf or two
    Few sprigs of parsley

    Bring to a LOW/SLOW simmer (do NOT boil hard) and add the fillets.

    Partly cover and cook slowly just till the meat is white all the way through.

    Time will depend on the thickness of the fillets so I try to cut them all the same, but it shouldn't take more than 5-7 minutes. Just keep checking.


    Serve with a butter-lemon sauce and you are in heaven!

    For a stronger tasting fish like trout or salmon, double the vermouth and leave out the wine. The above quantities are good for about 2 pounds of fillets. Double up for more but don't crowd the pot.

    Good eats!


    Truite Au Bleu (Blue Trout)
    Jean B (Montreal)

    This is a delicious way to cook trout and an attractive dish because the trout really does turn blue. Do not even try this recipe unless you start with live trout and do not wash the trout because its natural coating must be present to make this recipe work.

    Ingredients:
    4-5 medium live trout
    12 cups water
    3 cups white vinegar (white wine vinegar is best)
    2 bay leaves
    1 carrot - chopped
    1 stalk celery - chopped
    1 onion - quartered
    2 whole cloves
    1 tsp. salt
    10 black peppercorns
    10-12 coriander seeds
    4-5 fresh parsley stems

    Preparation:
    Combine all ingredients except trout in a large pot and bring to a boil. Reduce heat to a simmer.

    Kill and clean trout, but do not wash exterior.

    Drop trout into the pot of liquid, increase heat, and bring to a boil.

    Remove pot from heat and cover. Let stand at least 5 minutes, but no longer than 10 minutes.

    Place fish on serving plate, garnished with parsley sprigs.

    Serve with boiled new potatoes and hollandaise sauce on the side.

    Bonne bouche!



    Door County Wisconsin Fish Boil
    Karl & Rita Hosier (California, but formerly Michigan)

    Note: The Hosiers tell me they found this recipe in a newspaper many years ago. They served it with great success at fund-raisers for their local Moose Club when they lived in Michigan.

    Ingredients:

    8 qts water
    3-4 bay leaves
    24-36 small red potatoes
    2 cups canning salt
    12 small white boiling onions (not pearl onions), peeled, but not cut
    12 firm fish fillets cut into 1/2" cubes (about 80 oz. of fish)
    Melted butter

    Directions:

    Get a large pot with a strainer and and a powerful burner for boiling a large amount of water fast. Lead furnace burner is recommended.

    Add water and bay leaves.

    Add at least 1/4 cup of salt (canning) per gallon of water. (some people say add enough salt to float an egg).

    Cut a small slice from the bottom of each potato to enhance the absorption of flavors.

    Get the water boiling.

    Add the potatoes when water boils again - time six minutes (1 beer).

    After the six minutes add the onions when water boils again - time six minutes (1 beer).

    After the second six minutes add the fish when water boils again - time for twelve minutes (two beers).

    If the fish is in a separate basket from the potatoes and onions, it makes it much easier to serve. It definitely does not change the flavor.

    Serve on plate and add melted butter over entire serving.

    Goes well with homemade cole slaw.

    Must be done outdoors.

    Goodhunters Catfish Recipes:
    A Mess of Catfish Recipes


    Gator (Florida)

    Personally, I like squealers. The little 6-8 inch fish you cook whole. However, this recipe will work for any fish.
    Fillet your fish and cut into fingers across the fillet. About 1/2 inch wide. On large fish that might have a bit of a strong flavor, soak in milk overnight. Otherwise just soak in the milk while you get the rest of the ingredients prepared.
    Now, make a mixture of 1/2 all purpose flour and 1/2 Italian bread crumbs. Into this add garlic, cayenne pepper, lemon pepper, Lowery's season salt and anything else you like. To taste this mixture, wet your finger and dip it in the mixture and taste. This will be the flavor on the fish. Deep fry the coated fingers until golden brown and floating.
    Be careful with your temperature as the bread crumbs burn rather easily. Fish is fully cooked when it floats in the grease so don't over cook. Enjoy.


    Bert (Texas)

    Catfish isn't supposed to be cooked anyway but fried! That fancy stuff is for fish that have flavor. I believe if you can taste the fishy flavor in a cat it isn't worth eating.
    Clean the cat, either filet it or skin it and cut into chunks if it is a big one or strips if it is small. Dip in milk, then in a mixture of cornmeal, salt, pepper and Tony's. Fry to golden brown and eat with ketchup and tabasco sauce or tartar sauce.
    That is the only way to eat good catfish I know of.


    Herb (Oklahoma)

    As far as I am concerned, all catfish should be filleted, but if it is a big one, I'll also cut it into chunks, to prevent one part of the fillet being overcooked before the thicker part is ready. I pretty much agree with with Bert on the dredging material too, but I use red (cayenne) pepper rather than Tony's (I don't know what Tony's is, so maybe we're closer than I think).
    You should never serve catfish without hushpuppies. It's like wearing white after Labor Day; it shows your ignorance of civilized conventions.
    If you REALLY want to impress someone, also include fried pineapple. This woill make or break a fish fry. I WOULD provide that recipe, but if I told you, I'd have to kill you, and besides, I don't have it, either.


    Buckrub (Arkansas)

    Catfish is to be cooked OUTSIDE! STEAK it please...bone in. Horseshoe shaped steaks. Deep grease, and a fish cooker. Cabela's has a reasonable facsimile, but any good southern welder has nine of 'em for sale at any one time. If you are POOR fill with lard or Crisco. If not, use Canola or Peanut oil. Fill it to where a full kettle of fish will float when done.
    Get a paper grocery sack. YES THEY STILL MAKE THEM. Pour in yellow corn meal, pepper, Greek seasoning, and salt if you HAVE to, and put Wet fish steaks in bag and shake like you are doing the disco. Coat them puppies like crazy.
    Drop in hot grease, use a candy thermometor if possible at 450 degrees, not TOO hot. If grease smokes a LOT, turn it down. When fish float, dip out of grease and put in clean paper grocery sack, set aside.
    Ginzu up a pile of taters and drop them puppies in there. Take out when brown. Real hard here. Put in a separate grocery sack.
    Take some WOP biscuits (storebought can, wop on side of counter), cut in fourths, drop each into grease. When they brown on bottom, turn. When golden brown, take out.
    Then put in homemade hush puppies and take out when brown.
    All this stuff goes in a separate grocery sack. Put the grocery sacks on the table, tops folded down.
    Ketchup. Lots of it.
    Cold beer, or cokes.
    Eat. Burp. Eat more. Pass out.
    There is NO other acceptable method. None.
    This isn't negotiable. It's one of those Fundamental Natural Law thingy's.


    Smoked Salmon/Trout/Steelhead
    Rolly Jurgens (Idaho)

    1. Filet the fish when fresh, leaving the skin on the filets. Remove the ribs from each filet.

    2. Separate the filets and freeze if necessary in order to preserve the fish until a more convenient time for smoking.

    3. When ready to smoke, thaw the fish and wipe it dry to remove any slime or other moisture.

    4. Cut the fish in chunks (2 to 3 inches square) convenient for eating.

    5. Place the fish in a pan, skin side down and sprinkle liberally with 1/3 part pickling salt and 2/3 parts brown sugar. This will remove excess moisture from the fish and begin flavoring the flesh. This takes about 1 cup of mixture per side of fish for a 10-15 lb fish. (Don't use too much salt or fish will be salty.)

    6. Put the pan containing the fish, salt and brown sugar in the fridge over night to cure.

    7. In the morning, remove the fish from the pan and pat dry. Remove any un-dissolved salt or sugar from the top of the fish. Discard the residue in the pan.

    8. Mix 1/4 cup brown sugar and 1/8 cup mapleine to form sauce and spread liberally over fish.

    9. Allow the fish to reach room temperature and glaze over from the sauce mixture. (about 1 hour total)

    10. Spray the smoker with "PAM" to prevent sticking. Place the fish in the smoker skin side down and do not turn over.

    11. Smoke for about 8-10 hours or until done.

    12. After smoking, place the fish in a pan in the fridge covered with plastic wrap. The fish should be placed on edge to drain any remaining moisture and to soak up residual smoke flavor. Leave the fish this way for 2-days after which time the plastic wrap should be removed and the fish sit in the fridge for 2 more days to dry further.

    13. Freeze any unneeded smoked fish.


    Note: If a garlic cure is desired instead of a sugar cure, sprinkle garlic powder over the fish and omit the sugar and mapleine process (in steps 5 thru 8).



    Spicy Grilled Salmon
    Dennis Locke (California)

    If you are lucky enough to yank in a hefty salmon, this recipe will do your catch proud.

    Ingredients:

    1/3 cup Butter at room temperature
    2 Tbs lemon juice
    2 tsp Dijon mustard
    1/8 tsp cayenne
    1 Tbs parsley, finely chopped
    4 Salmon steaks
    2 Tbs Olive oil
    Salt and pepper to taste

    Whip butter until creamy (electric mixer works well for this), gradually add lemon juice and beat until fluffy. Blend in mustard, cayenne, and parsley.

    Rinse salmon steaks and pat dry with paper towels. Brush both sides of each steak with olive oil. Sprinkle with salt and pepper.

    Place steaks on a well-greased grill and cook over a hot fire (solid bed of hot coals or all burners on for gas grill users).

    Cook 5 minutes and then turn steaks over. Cook 3 to 5 more minutes. Steaks are done when fish flakes when prodded in the thickest part.

    Transfer steaks to a warm platter and top with butter mixture.

    Yummmmmy!



    Grilled Halibut with Mediterranean Salsa
    Helen (California)

    After our Alaska fishing trip, we had lots of halibut in the freezer. I ran across this recipe when I was looking for something different to do with the halibut. It was an immediate hit at our house.

    Even if you don't normally like capers, don't leave them out. They provide most of the spice in this recipe.

    4 Halibut Steaks
    1 1/2 C chopped tomatoes
    1/4 C crumbled feta cheese
    1/4 C chopped green onions
    1/4 C chopped black olives
    1 clove garlic, minced
    1 T capers
    1/4 tsp dried thyme
    fresh ground pepper to taste

    Place halibut on well-oiled grill over hot coals.

    Grill 10 minutes per inch of thickness or until fish just flakes when prodded with a fork.

    Turn once or twice during grilling.

    Combine remaining ingredients to make salsa.

    Mix well. Serve over halibut.



    Rick Steil's Perch Recipe
    (spare on words, but not on taste)
    Rick Steil

    Dip perch in a wash of egg and beer.

    Then in a coating of drakes. Drakes is like a flour but far better. You can use it dry or add beer for deep fring.

    Put perch in a hot pan with real butter.

    This is the best part - add 4 or 6 drops of almond extract.

    Add some french fries and you got a meal fit for a queen!

    Try this and enjoy!!



    UPLAND BIRDS


    Squab N Jack
    JustFowl (Michigan)

    6 squab
    2 cups soy sauce
    1 cup Jack Daniels - might need more if the chef sips as he cooks
    1 cup honey
    8 cloves garlic, minced
    2 tablespoons grated fresh ginger
    freshly ground pepper

    Remove head, feet and wing tips from squab. Cut down back and remove backbone. Fillet out breastbone, cartilage and ribs.

    Put squab in shallow, nonmetallic dish and add remaining ingredients. Cover and marinate in fridge overnight. Don't marinate longer than that or the ginger makes the meat nasty.

    Grill skin side up for about 4 minutes. Turn over and grill about 3 more minutes. Meat should be pink. Don't overcook or it will dry out.


    Scotched Pheasant
    Cliff Claven (Pennsylvania)

    Ingredients:
    1 pheasant
    1 tablespoon Grey Poupon or other not-bright-yellow mustard
    1/4 cup olive oil
    1 tablespoon rosemary
    1/4 cup scotch (wine will do if you don't have scotch)
    1/4 cup chicken broth

    Directions:
    Fillet the pheasant breast and cut off the legs (skinned).

    Cover all four pieces in the mustard and brown them in olive oil in a pan.

    Sprinkle the meat with the rosemary and add the scotch and the chicken broth.

    Bring the liquid to a boil, then lower the heat and cover. Simmer for 7 to 8 minutes, then uncover. The breast pieces should be done. Remove them and let the legs cook until the sauce thickens.

    Serves 2.

    Good with rice. You can have this done in 15 minutes and it tastes like a gourmet meal.



    Pheasant Teriyaki
    TD Tran (California)

    Editor's note: I had to call in some chits to pry this recipe out of Thac. He's a nice guy, but secretive about his cooking. He worked for me as a programmer a few years ago and I heard his hunting buddies raving about the pheasant he cooked up after their weekend hunt. I picked up the phone a few days ago and reminded him of all the favors he owed me. He reluctantly gave me this recipe. Anyway, the teriyaki flavoring in this recipe is different from what we normally consider teriyaki.

    1 pheasant, dressed
    3/4 Cup sake
    1/4 Cup rice wine vinegar
    1 Tbs white sugar
    2 Tbs finely chopped fresh ginger
    1 teaspoon sesame oil

    Wash pheasant and pat dry. Cut along one side of the backbone. Open the bird up and press down on breast to flatten. Prick breast in several places with the point of a small knife or skewer. Place bird in a shallow baking dish. In a bowl, mix together sake, vinegar, ginger, and sugar. Pour mixture over pheasant. cover and put in the fridge to marinate overnight, turning several times.

    Set BBQ grill up for indirect grilling, lightly grease grill, and place bird on it breast down. Cover BBQ and try to keep heat even. Turn the bird every 10 minutes or so, slathering with marinade each time. Should be done in about 30 minutes when breast meat is mostly white (will be pink near breastbone). Just before serving, brush with sesame oil, sprinkle with salt and pepper and cut into pieces.



    Braised Chukar
    Gene (California)

    2 chukar, dressed
    1 mild onion, thinly sliced
    5 bay leaves
    4 tablespoons cider vinegar
    3/4 cup dry sherry
    1/4 cup chicken stock
    1/2 cup olive oil
    3 cloves garlic, peeled
    6 whole cloves
    12 black peppercorns

    Rinse chukar thoroughly and pat dry. Fill cavities with about 1/2 the sliced onion and 2 of the bay leaves. Tie legs together. Rub all over with 2 tablespoons of the cider vinegar and salt and pepper to taste. Place in casserole. Add remaining ingredients. Bring to boil. Cover and place in 325 degree oven until birds are very tender (1 1/2 to 2 hrs). After removing from oven, let birds stand in cooking liquid until cooled. Remove bay leaves. Serve birds at room temperature with cooking liquid spooned over each.



    Wild Turkey in Bag
    FTE (Massachusetts)

    You'll love this! It comes out so juicy.

    Preheat oven to 325. Rinse and pat dry, dressed wild turkey. Rub with salt and pepper. Stuff with favorite dressing or fill body cavity with large chunks of celery and a quartered onion. Tie legs together and put into large roasting bag. Place in roasting pan and stick in the oven.

    Cook about 10 minutes per pound if unstuffed or 12 minutes per pound if stuffed. Pierce skin on thigh with a fork. If juices run just slightly pink, it's done. If not, cook a little longer and test again. Let it stand, still in the bag about 15-20 minutes after you take it out of the oven.

    For gravy, pour juices out of the bag into a saucepan. Thicken with flour or cornstarch paste, whisking constantly. Add salt and pepper to taste



    Champagned Fowl
    Herb (Oklahoma)

    Note: When I was actually using this recipe regularly, it had to fulfill several criteria. It had to be relatively fool-proof, simple (read quick) and elegant. This one fill the bill. Although I have never used grouse or pheasant, I have used quail (for my family). Remember to adjust the cooking time for the sizes of the pieces of meat you're using.

    Ingredients:
    Chicken Breasts (two half breasts per person; three grouse or pheasant should serve two)
    Flour 1/4 cup
    salt 1 teaspoon
    pepper 1/2 teaspoon
    butter 1/2 cup
    mushrooms 1/2 pound, sliced
    cream 1 cup
    French Champagne 1/4 cup

    Chicken Breasts or other Fowl:
    1. Remove skin and bone from meat.
    2. Place breasts between two sheets of waxed paper and pound with a heavy cleaver until slightly flattened (use blunt edge or side of blade to flatten meat).
    3. Mix 1/4 cup flour with salt and pepper to taste (see above list for recommendations). Roll meat in this mixture. Pat to shake off excess flour.
    4. Heat 1/2 cup butter in large skillet Cook chicken breast in the hot butter over low heat until lightly browned on both sides.
    5. Add 1/2 pounds of sliced mushrooms, cover and cook for 10 minutes (if you are using quail or other small pieces of meat, be sure not to over cook). Drain off excess butter.
    6. Add 1 cup of cream and simmer over low heat for 10 minutes.
    7. Remove breasts to a warm serving platter.

    Sauce:
    Add to liquid in skillet 1/4 cup of champagne. Bring to a rapid boil and cook until sauce is reduced to a creamy consistency. If sauce gets too thick, add milk. Spoon sauce over the chicken breasts. Serve with steamed asparagus. Garnish with four large mushroom caps sauteed in butter.

    Hints:
    Use fresh fowl; frozen meat doesn't work as well. Be sure that you have cream: not half and half, not milk and especially not non-dairy substitute (I picked up the wrong carton one time and absolutely ruined dinner)



    Bwana's Bodacious Bird
    Bwana (North Dakota)

    I used this recipe with wild turkey but it would work equally well on tame turkey or chicken too.

    Mix together the following ingredients in the proportions that suit your taste. Feel free to add and/or delete to this list.
    - All purpose flour (1 or 2 cups)
    - Generous amount of Lawry's Seasoning Salt
    - Pinch or two of black pepper
    - Dash or two of Cajun Seasoning
    - Several shakes of garlic powder
    - A smidgeon of onion salt

    Cut the turkey meat up into thin, chicken finger-sized strips, dip into a bowl of milk, and roll into the spice/flour mixture.

    Now place the breaded strips into the basket and deep fry until meat is completely cooked.

    The strips can be eaten plain or dunked into the sauce of your choosing. Ex: Dorothy Lynch Salad Dressing, BBQ sauce, Sweet & Sour Sauce, Honey, etc.

    Good Eating!



    Broiled Quail
    Beulah (Ohio)

    Dress quail and wash thoroughly. Wipe down with a damp cloth.

    Wrap strips of bacon around quail.

    Broil under hot flame 8-10 minutes. Remove bacon.

    Serve quail on toast with a sauce made of melted butter, lemon juice and chopped parsley.



    BIG GAME

    Big Boy's Easy Venison Pot Roast
    Big Boy (Maryland)

    Ingredients

    3lb Roast (bigger roast may need another can of soup)
    Small red potatoes
    Carrots
    Mushrooms
    2 cans Campbell's Golden Mushroom Soup (condensed)

    Brown the roast in a large fry pan.

    Put one can of soup in the pot (Dutch oven or crock pot) put the roast in the pot.

    Put in all vegetables except mushrooms then add the other can of soup on top.

    Cover then turn crock pot on low or put Dutch oven in oven at 250 degrees.

    Let cook for 6 hours.

    Add mushrooms let cook for 2 more hours.

    You can add the mushrooms at the beginning but they get VERY done.

    I usually make it this way and leave for work to have hot dinner when I get home.



    Venison Rolls
    Sandy (Australia)

    6 thin slices venison steak
    3 rashers bacon
    4 oz. venison scraps or minced beef
    1 small onion, finely chopped
    1 tablespoon oil
    4 oz. mushrooms, finely chopped
    2 tablespoons fine breadcrumbs
    salt and pepper to taste
    1 tablespoon (1/2 oz.) plain flour
    1/2 cup red wine
    1 cup beef stock
    1 tablespoon tart flavoured jelly (jelly not jam!!)

    Beat venison steak with a cleaver until 1/4 inch thick. Remove rind from bacon and cut each rasher in half.

    Prepare the filling by mincing scraps of venison or minced beef. Fry onion until soft and golden . Add mushrooms and cook for 1 minute. Add to the meat and stir in the breadcrumbs.

    Season lightly.

    Spread a little stuffing on each piece of venison and roll up. Wrap in the bacon strip and secure with either cocktail sticks or string. Place side by side in a heavy based casserole and brown rolls over heat. Turn once and brown the other side.

    Sprinkle flour over meat and add wine and stock, salt and pepper. Bring to boil, then lower the heat and cover.

    Simmer for 1 hour or until meat is tender. Lift out rolls and remove cocktail sticks or string. Keep rolls hot. Stir in jelly and pour over venison rolls. Serve hot with rice (if you like!!)

    YUM!!



    Venison Kebobs
    Gene (California)

    1 1/2 lbs venison fillets or steaks
    1 cup dry white wine
    3 Tbs olive oil
    1 onion, coarsely chopped
    1 carrot, thinly sliced
    Parsely sprigs
    1/2 tsp dried thyme
    salt and pepper to taste

    Cut venison into 1 inch cubes.

    Place in non-metallic bowl.

    Combine rest of ingredients and and pour over vension.

    Marinate in refrigerator 1-2 days.

    Remove cubes from marinade and stick on skewers.

    Alternate with chunks of fresh vegetables, mushroom caps, or pineapple if desired.

    Grill over hot coals about 10-minutes, turning frequently.



    Smoked Venison Polish Sausage
    Ralph Nestor (Alaska & Wisconsin)

    6 lbs Venison - Lean cubes
    4 lbs Pork butt - cubes
    1 qt Water - Ice cold
    6 Tbsp Soy protein concentrate
    2 tsp Prague Powder #1
    1 Tbsp ground black pepper
    3 Tbsp canning salt
    3 cloves garlic - minced
    1 1/2 tsp marjoram

    Be sure that all meat is clean and free of blood clots, bone, hair, etc.

    Use a 1/4 (or 3/16) plate on meat grinder and grind meat together.

    Add remaining ingredients and mix well.

    Stuff into 35-38 mm (medium) hog casings.

    Put sausage in smoker at 120 degrees F and dry 45 minutes.

    Gradually increase heat to 160-170 degrees and smoke sausage until it has an internal temp of 152 degrees.

    Slowly cool to room temp.

    Chill and hold in fridge 6-8 days or wrap well and freeze.



    Shooter Sandwich
    Dennis (British Columbia)

    You Need:
    Thick venison steak (moose elk doesn't matter) a thick cut 2 inches
    1 loaf unsliced bread
    Couple of big handfuls of mushrooms
    Pepper and garlic salt and any other spice you like in a steak sandwich

    Cut one end off the end of the loaf and take out only enough bread to leave room for steak and mushrooms.

    Quickly brown steak keeping it a bit on the rare side and partly fry mushrooms season both as you like then put them in the loaf of bread and put the end back on the bread.

    Wrap it all in foil and place a large cutting board or plank on top of bread and weigh it down.

    Leave it for about 6 hours and cut off slice as you need.

    Goes great with a good beer and some sharp cheese.



    Saskatchewan Loaf
    Dennis (British Columbia)

    My grandmother used this recipe for years. We always referred to it as the Saskatchewan Loaf but I'm not sure where it came from, I think she brought it from England.

    Amounts depend on size of bowl I usually do it in a 8 inch.

    Bacon not too lean
    1 1/2 to 2 lbs moose or venison, elk etc.( lean )
    Your favorite dressing but I like the plain sage dressing.
    Use 1/4 teaspoon of mace to season the dressing. ( Dressing should be a little on spicy side)

    Line the whole inside of the bowl with with bacon.

    Take the moose and thinly slice.

    Put a layer of moose on the bottom then cover with dressing.

    Continue until the bowl is slightly over full.

    Across the top lay 3 or 4 slices of bacon and press down well to compress.

    Bake on a pan so it doesn't drip over at 350 for an hour.

    Put a clean cutting board over it with some weight and let it go cold.

    Dump it out of the bowl and it should stay in a loaf.

    Slice, good with fresh bread and cheese etc.



    Rita's Venison Salami
    Helen (California)

    When Sis and her hubby lived on a farm in southern Michigan, making this salami was an annual ritual and she'd always send some along to me. Nowadays though, she and I occasionally get a donation from one of the relatives back there, but it just isn't as good as the stuff Sis made.

    4 lb ground venison
    1 lb hot pork sausage
    5 Tbs Morton's Tender-Quick Salt
    3 tsp pepper
    3 tsp garlic salt or powder
    3 tsp mustard seed
    3 tsp liquid Hickory Smoke
    1 tsp hot pepper flakes

    Mix all ingredients.

    Knead for 4 minutes every day for 3 days.

    On the fourth day, make into strips and put on broiler pan.

    Bake at 175 degrees for 8 hours.



    Ralph's Very Good Jerky
    Ralph Nestor (Alaska & Wisconsin)

    8-10 lbs Meat (Moose, Deer, Bear, or Caribou)
    1 C Brown Sugar
    1/2 C Worcestershire Sauce
    2 Tbs A-1 Sauce
    2 Tbs Cajun Seasoning
    2 Tbs Seasoned Salt
    2 Tbs Garlic Powder
    2 Tbs Granulated Onion
    2 Tbs Black Pepper
    1 Tbs Liquid Smoke

    Cut Meat with (not across) the grain and not paper thing. Mix all seasonings. Add meat to marinade. Cover and refrigerate 12 hours. Mix occasionally. Place meat on racks of dehydrator (not touching) and dry for 10-12 hours. Meat should crack when done, but should not crumble. Leftover marinade can be saved and reused. You can also use a 275 degree oven, but the dehydrator works best.

    This recipe can also be used for BBQ game meat. Just put it on the barbie after marinating -- super!



    Ralph's BBQ Rubs & Sauces
    Ralph Nestor (Wisconsin)

    Dry Rub

    1/4 Cup Paprika
    2 Tbsp. Salt
    2 Tbsp. Onion Powder
    2 Tbsp. Garlic Powder
    2 Tbsp. Black Pepper
    1 Tbsp. White Pepper
    2 Tbsp. Cayenne

    Mix all ingredients and rub liberally on meat before cooking.

    Smoking Willie's BBQ Baster

    3 Qts. Water
    1 Cup Vegetable Oil
    1/2 Cup White Vinegar
    2 Tbsp. Lemon Juice
    1/4 Cup Dehydrated Onion
    2 Tbsp. Paprika
    1 Tbsp. Lawry's Seasoned Salt
    1 Tbsp. Garlic Salt

    Mix all ingredients. Bring to a boil and simmer until reduced to 1/2. Use for basting on brisket, ribs, chicken, etc.

    Ralph's Very Good BBQ Sauce

    1 Qt. Ketchup
    1 Qt. White Vinegar
    1 Qt. Water
    1 Cup Dehydrated Onion
    6 Tbsp. Black Pepper
    6 Tbsp. Chili Powder
    6 Tbsp. Granulated Sugar
    3 Tbsp. Salt
    2 Tbsp. Worchestershire Sauce
    2 Tsp. Liquid Smoke

    Bring all ingredients to a boil. Reduce heat and simmer for 1 hour. Best if made the day before it is to be used. Can be canned (jarred) and held indefinitely.


    Rack & Ruin - Hunter's Stroganoff
    Alex Porter (Georgia)

    Serves 8

    Total time cooking 12 hours

    3 pounds venison cut into one inch cubes (roast or tenderloin); the cubes will shrink a lot. Remove all fat and silverskin
    3 onions, chopped or diced
    œ pound sliced mushrooms
    2 garlic cloves, chopped
    3 tablespoons butter
    1 cup sour cream
    2 tablespoons tomato paste
    red wine
    Worcestershire Sauce
    2 bay leaves
    steak seasoning (i.e. Mrs. Dash; McCormick's, etc.)
    flour as needed
    3 envelopes powdered McCormick's Hunter's Gravy Mix

    1. Three days before serving, prepare venison marinade: In large skillet, melt 1 tablespoon butter over medium heat. Add 1 whole chopped/diced onion and garlic; sauté until onion is translucent.

    2. Place venison in large shallow dish and douse with generous portion (6 ounces) of Worcestershire Sauce. Add sautéed onion and garlic. Add enough wine to cover venison. Add steak seasoning to taste. Cover and refrigerate until youare ready to cook venison. Three hours before cooking, take marinating venison out or refrigerator and keep at room temperature until ready to cook

    3. On day of serving, put one chopped/diced onion on bottom of large crockpot. Add 1/4 pound sliced mushroom. Saving the marinade stock, drain venison cubes and pat dry with paper towel. Brown venison cubes over medium high heat in skillet. Place 1/2 of the venison in crockpot over bed of onion and mushrooms. Then add remainder of onion and mushrooms and cover with remaining venison. Prepare Gravy Mix in accordance with instructions and place in crockpot over venison. If necessary, use stock from marinade to cover the venison cubes with gravy/marinade. Add bay leaves. Cover and cook on low temperature for twelve hours. Stir no more than three or four times. Make sure that venison is covered with stock at all times.

    4. When venison is cooked, drain off enough gravy so that venison and stock are thick. Add tomato paste and enough sour cream to suit your particular taste (1/3 to 1/2 cup) before serving. Use flour if necessary to thicken.



    Larrupin' Steak Soup
    Posthole (Oklahoma)

    I'll have to kind of play this by ear, as I made this recipe up as I went along yesterday. It was extra-good though.
    BKB

    Ingredients:

    Leftover grilled steak cut into cubes and at least two left over steak bones
    One large Vidalia Onion, cut in thick slices
    Three medium sized ripe tomatoes cut into about one inch cubes
    Salt and pepper to taste

    Directions:

    Add all the ingredients into a stock pot with about 2 quarts of water.

    Simmer covered for about an hour.

    Remove steak bones and simmer for another hour uncovered until it reduces by about 25% or so.

    Serve very hot with a large slice of mozzarella cheese on top.
    My "disability" does not make me "disabled".


    Cancer Sucks!
    http://www.mdanderson.org

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    Kangaroo in Red Wine
    Sandy (Australia)

    Ingredients:

    4 lb. kangaroo meat
    dry red wine
    bouquet garni
    4 onions sliced
    6 oz butter
    salt and pepper
    20 small white onions
    1 cup dry white wine
    8 oz mushrooms (optional)
    chopped parsley for garnish

    Directions:

    Cut the kangaroo meat into 1-inch cubes and place in an earthenware or stainless steel bowl. Cover with dry red wine and add bouquet garni. Leave in a cool place for at least 24 hours.

    When ready to cook, drain the kangaroo, reserving the marinade. Saute sliced onions in 2 oz butter until golden in a flame-proof casserole dish or a large saucepan. Add kangaroo meat and cook for 10 minutes. Pour over the reserved marinade and season to taste with salt and pepper.

    Allow to come to boil, cover and lower heat and cook until meat is tender...about 11/2- 2 hours.

    Saute the small white onions in remaining butter until they start to become soft. Pour over dry white wine and allow onions to poach gently until cooked. Add to kangaroo just before serving. If desired, add mushrooms 5 mins before serving. Serve sprinkled with chopped parsley.

    Tastes great!!



    Fine as Frog Hair Venison Backstrap
    Booger (Florida)

    Add one large glob of congealed bacon drippin's to a preheated cast iron skillet. Cut backstrap (venison) into strips, marinate in a little soy sauce and a touch of Worcerstershire sauce, salt and pepper, (heavy on the pepper). Slice up 2 bell peppers and one LARGE Vidalia onion (Southern recipe, Southern onion) or a sweet onion for you Yankee types. Stir fry for a short while, till your onions just start to lose the crisp, if you know what I mean. Add the meat and a can or jar of mushrooms. Cook for about 5 minutes and serve over steaming hot rice.




    Enrique's Bambi Burritos
    DoubleH (Virginia)

    1lb Venison, Cut into 1 inch cubes
    1 medium onion, Chopped
    1-2 Jalepenos, diced
    1 Bell pepper, Cut into 1-2 inch strips
    1 half package taco seasoning mix (I use Old El Paso Low Sodium)
    1 half can refried beans (I use Old El Paso Vegetarian to keep the recipe light)
    Flour Tortillas (I prefer whole wheat, but any will do.)
    Cheddar or Jack Cheese

    Brown the venison, onion, jalepenos and taco seasoning in 1tbsp olive oil and add a couple splashes of worcestershire. Add green peppers and cook another 5 minutes, or until the pepper starts to soften. You can also add salsa to taste at this point. Stir in in refired beans and cook until bubbling. Stir in shredded cheese to taste, remove from heat and cover. Let sit 5 minutes. Wrap in tortilla, serve with cold cervaza and it's fiesta time.

    (This recipe will also work well with chicken breasts.)



    Enrique's Venison Chile Verde
    DoubleH (Virginia)

    2 lbs venison, cubed (I usually use round steaks, because I make sausage out of the shoulders and scraps.)
    1.5 - 2 lbs potatoes, cubed (Depending on how much you like potatoes.)
    2-3 cans of diced mild green chiles
    2 cans (15-16 oz) of diced tomatoes, undrained (You can use stewed or whole if you prefer.)
    2-4 jalepenos, to taste, chopped (Generally, more if they're pickled, less if they're fresh.)
    2 small or 1 medium onion, chopped
    2-3 cloves garlic (Or garlic powder to taste.)
    Beef boulion, as needed
    Salt, to taste
    cayenne pepper, to taste

    Optional: Marinate venision overnight in your favorite red wine based marinade, but allow to drain thoroughly before using the venison. (Hint: As I learned Saturday, do not use your wife's favorite $20 bottle of Cabernet Franc for this purpose. My explanation that the label said "excellent with game" didn't get me too far.)

    Food Editor's note: DoubleH, you must be a wine heathen. I don't know why your wife didn't have you publicly flogged. Give her my sympathies for obviously having married so far below her station.

    Brown the venison along with the onions, jalepenos, salt, cayenne pepper and garlic (I usually use olive oil.) Do not drain, add browned venison to crock pot. Add tomatoes, green chiles and potatoes. Mix beef boulion with water and add enough to cover all the ingredients in crock pot. Cook until venision is crumbling and potatoes are tender. (I usually end up cooking it all day on High. You can mix some corn starch with hot water and add during the last hour if you want to thicken it up.



    Company Chili
    Gunther (South Dakota)

    7 lbs meat
    6 pounds kidney beans
    3 garlic bulbs
    1 oz cumin
    2 oz ground cayenne
    2 oz hot chilis
    5 pounds tomatos
    3 oz Hot chili powder
    3 pounds onions
    1 pound jalepenos
    1 quart ketchup
    black pepper 2 tbls
    water - a lot.

    Brown dead animal flesh, throw in pot add everything else. Feel free to add whatever else. Add a lot of water and boil down several times 6-8 hours minimum. Mild

    For real chili equal parts meat and peppers half jalepenos, half chili's and reds or 1 to 1/4 habeneros, 1/2 onions, ie, 4 pounds meat 2 lbs stink lillies, garlic and rest of ingredients remain the same but I usually omit the beans. If you do use beans, do everyone a favor and rinse until they no longer foam. Washes the farts off that way. WELL,,, some of 'em.



    Chinese Venison
    hotshot (Indiana)

    Cut steak into small bite size pieces. While cutting, heat oil inskillet or wok. Put in meat, stirring often and add soy sauce and Chinese hot chili sesame oil (got it at the grocery store in the Chinese food aisle). either cut up several vegetables or purchase a frozen package of stir fry veggies ( my choice as it is quicker). Add a double handful of UNSALTED peanuts, some ground ginger, dried and crumbled chillis, and a can of drained water chesnuts. Serve over rice. Either a white or red wine goes well as the meat is dark, but the rice adds a lightness to the meal which compliments a white.



    BBQ'd Venison Steaks
    Posthole (Oklahoma)



    This recipe works great for the lesser cuts of venison, like ham or shoulder steaks. It's good too, for tenders and loins, but I typically don't cook the good stuff on the barbie.

    The Steaks
    Slice venison into 1 inch steaks, making sure to trim excess tendon and fat from the steaks. wider cuts tend to curl on the grill, so I make my pieces about 3X3 or so. Soak the venison in cold water with a pinch of salt for about an hour prior to cooking.

    The Rub
    I use a dry rub called Oklahoma Joes Steak seasoning, but if you can't get it where you live try plain Lowry's Seasoned Salt. Another good one is called Head Country, but you probably can't get that either since it's made in Oklahoma. Plain old salt and pepper works too. Just season them fairly liberally, especially with the pepper. Sprinkle the rub on the steaks and rub it in good. That's why it's called a rub, dufe.

    The Fire
    I have a big Weber gas grill (lucky me) so I light the back burner and turn off the front and middle ones after my grill is heated up. As long as you get about 250 going in your grill and the heat is indirect, it'll work well. For charcoal or wood grills, arrange the coals so they aren't directly under the meat. Place the meat on the grill and be careful to turn the steaks only once. This is secret to good grilled meat, to turn it only once. Close to the end of cooking, about 8 minutes or so per side, apply a thick coat of good barbeque sauce with a paint brush. Leave the steaks on only long enough for the sauce to slightly bubble. You don't want it too cook or it will turn black. Just leave it on long enough to bubble and get sticky. Serve the steaks with baked potatoes and asparagus spears. That's my favorite combo.

    A word about barbeque sauce: I wouldn't be caught dead with a stock jar of barbeque sauce in my pantry. KC Masterpiece, all those others are just glorified catsup. I use Head Country almost exclusively, but there are several others you probably have in your area that are just as good. That is if you live in barbeque country. I like the sweet kind, as it adds a lot of flavor to the meat.



    Bert's Spanish Venison Steak Recipe
    Bert (Texas)

    2 lbs. Venison steak
    1/2 C flour
    salt, pepper and Tony Chachre's to taste
    3 T cooking oil
    2 cans golden mushroom soup
    1 C evaporated milk
    1/2 C sliced celery
    1 med onion, chopped
    1/2 C green pepper, chopped

    Soak steak 1/2 hour in vinegar water; rinse and dry.

    Roll steak in flour after seasoning with salt and pepper.

    Warm cooking oil in skillet.

    Add floured steaks.

    Fry on both sides until brown.

    Remove and place in baking dish.

    Mix all other ingredients and pour over steaks.

    Cover tightly and bake in slow oven 300 degrees for about 1 1/2 hours or until tender.



    Barry Bob Posthole's Hobo Pizza
    Posthole (Oklahoma)

    My kids love this and ask for it all the time. I like to use ground venison, but it works with ground beef too.

    First, an overall description. A hobo pizza is something I came up with to describe to my kids what folks would, or could do, with leftovers when I was a kid. You probably have similar recipes that you use for leftovers, or had the same thing as a kid. The basic recipe sounds a lot like a pot pie, which is basically what it is, with a few new, good twists.

    Tools
    Dutch oven with cover
    Hands

    Ingredients
    Flour
    Vegetable oil (or PAM if you're a yuppie)
    Bacon grease
    Leftover vegetables like green beans, limas, corn, okra, peas, carrots, etc.
    American cheese slices
    Parmesan cheese
    Salt and pepper
    A good attitude

    Da Dough
    Make a basic biscuit dough. If you don't know how to do this, kill yourself, or refer to every other recipe I've posted on this site. Only this time, roll the dough out with a rolling pin very thin, about 1/4 in, on a floured surface. Place the hole glob in a greased (or Pammed if you're a yuppie) dutch oven, and press the bottom and sides to where you have a nive 1/8 in pie crust kind of deal that is four to five inches deep and covers the bottom of the oven.

    Da Fillin'
    I like to brown a pound and a half or so of venison grind, seasoned with a little onion, a little garlic, and a lot of black pepper, and of course a dollop of bacon grease. If you use beef, be sure to drain it. I brown the meat in the dutch oven so my pot is pre-oiled, but suit yerself. I also add fresh quartered mushrooms pretty late in the browning process to add flavor to the meat but this is optional. Once the meat is almost, but not quite brown, remove it and let it cool for a few minutes. After it's cool, drain it, and put it in the bottom of your dutch oven, right on top of your dough. I like to have enough dough to make a 'biscuit-like' but this is a matter of taste. Place a layer of American cheese slices over the top of the meat and spinkle liberally with pepper.

    Da Veggies
    Add, in layers, as many leftover veggies from the fridge that you have. Peas, corn, okra, green beans, limas, anything you have is good in hobo pizza. I like to add frozen packages of veggie combo packs that always seem to languish in the freezer. Caution: Go sparingly on anything with green pepper, as it will make you fart.

    Once you've gotten a good layer of veggies over the meat and cheese, spread a nice thick layer of leftover mashed potatoes over the top. Then, sprinkle the top of the potatoes with salt and pepper, cover with a lid, and bake in a preheated oven for 30 minutes at 300 degrees. At 30 minutes, take the cover off, spinkle with parmesan cheese and bake an additional 15 minutes uncovered at 350.
    Take the dutch oven out of the oven and let the whole thing rest for about ten minutes before serving. I use a cake cutter to make servings. The dough should be nice and brown, and the middle should be firm, but runny, ifyouknowwhatImeanandIthinkyoudo.
    A great midweek dinner using leftovers.



    Barry Bob Posthole's Artery Cloggin' Deer Supper
    Posthole(Oklahoma)

    The Steaks
    1-2 pounds of venison steaks, sliced 1/2 thick
    2 eggs
    1/2 cup whole milk
    2 cups flour
    1/2 teaspoon baking powder
    1/2 teaspoon pepper

    The Biscuits
    2 cups All purpose flour
    2 tablespoons drippings
    2/3 cup buttermilk
    1 teaspoon salt

    The Gravy
    3 tablespoons of drippings
    1 teaspoon bacon grease
    3 tablespoons flour
    1 teaspoon salt
    1 1/2 cups whole milk

    Tools
    deep cast iron frying pan or dutch oven
    biscuit pan


    The Steaks
    Rinse well thawed venison steaks with cool water and trim any remaining tendon. The steaks should be cut into strips about 1/2 inch thick. Soak the steaks in 1 cup of cold milk for about 30 minutes. By hand, beat the 2 eggs in a shallow bowl until they are will mixed, about what you'd do for scrambled eggs. Pour off a little of the milk, about 1/3 cup into the eggs and mix it well. Place 2 cups of flour on a large platter or paper plate and mix in the pepper and baking powder until it is well mixed. Heat about 3 cups or so of Crisco in a deep skillet until it is almost smoking. If you put a small slice of green onion in the grease, it should sizzle pretty good when you first drop it in. Dip the steaks in the egg mixture then roll them in the flour mixture and drop them one by one into the hot oil. Turn them over as necessary to make sure they get done on both sides as they will float in the oil. Cook about 2 minutes or until the steaks are golden brown and remove and drain them on a platter lined with paper towels. Don't cover them up or they'll get soggy.

    The Biscuits
    In a large bowl, add all of the dry ingredients and mix well. Then add 2 tablespoons of drippings from the skillet. Mix this all well (I use my hands) until the mixture is crumbly and pretty fine. Add the buttermilk all at one time and mix it up until you have a slimy ball of dough. Turn it out onto a surface that's covered with flour and knead it with your hands until the dough can be handled without being sticky. With a rolling pin, roll the dough into a rough circle about 1 to 1 1/2 inch thick. Cut the biscuits out with a biscuit cutter (a Campbell's coup can makes a wonderful biscuit cutter) and place them with sides touching in a greased biscuit pan. Bake for about 15 minutes at 375.

    The Gravy
    In a cast iron frying pan, heat about three tablespoons of the drippings from the deep skillet and a teaspoon of bacon drippings. When it's hot, add the flour and the salt and pepper. Stir the mixture in a paste and let it brown lightly, constantly stirring it. Add the milk and stir the mixture well, breaking up any clumps. Cook the gravy until it's about as thick as you want it and remove it quickly to a gravy boat or bow. The gravy is good smothered on steaks and the biscuits. Serve all of this with honey, fried potatoes, and lots of iced tea.



    SMALL GAME

    Rita's Crocked Rabbit
    Rita

    No this isn't about an over-imbibing hare. It is a recipe from my Sis for cooking rabbit in a crock pot.

    1 large rabbit, cut in pieces
    3 T minced bacon
    1 onion, chopped
    1/2 tsp thyme
    1/2 C sauted mushroom slices
    1 C beef bouillon
    1 C sour cream
    2 T lemon juice
    3 T flour
    Minced parsley

    Marinate rabbit overnight in fridge. Then pat rabbit pieces dry with paper towel and put in crock pot. Add bacon, onion, thyme, and mushrooms. Pour bouillon over top. Cover and cook on low 6-8 hours.

    Turn setting up to High. In a bowl, mix sour cream, lemon juice, and flour. Remove rabbit from pot and keep warm in oven. Stir sour cream mixture into liquid in the crock pot. Cook until thickened. Spoon sauce over rabbit, sprinkle with parsley and serve.

    Helen



    Rabbit in Tarragon
    Sandy (Australia)

    1 young rabbit
    seasoned flour 4 oz butter
    3/4 cup dry white wine
    2 Tbs fresh tarragon or 1 tsp dried tarragon
    another 1/4 cup dry white wine to soak the tarragon in

    Skin and clean rabbit, reserving the liver (if you like).

    Cut into serving pieces and sprinkle lightly with a little seasoned flour.

    Melt butter in a large frypan and brown the pieces of rabbit quickly on all sides, being careful not to let the butter burn.

    Lower the heat, add 3/4 cup wine and cover the pan.

    Simmer the rabbit gently for about 45 minutes, or until it is tender.

    Soak fresh tarragon or dried tarragon in 1/4 cup of wine for 30 mins.

    Add the flavoured wine to the frypan, raise the heat, and turn pieces of rabbit.

    Cook for 5 minutes. Remove rabbit to a heated platter. Pour sauce over rabbit.

    The liver may be sauteed in butter for 5 mins and added to the sauce just before serving.



    OTHER STUFF

    Baked Young Woodchuck in Sour Cream & Mustard
    Herb (Oklahoma)

    Ingredients:
    6 lb woodchuck cut into serving pieces flour
    salt & fresh ground black pepper
    5 Tb. lard or butter
    Dijon mustard
    3 slices of bacon
    1 onion, diced
    1/4 cup thinly sliced carrots
    1/2 sliced mushrooms (sorry Helen) *Ed. note: No problem. You go ahead and eat them slimy fungi that grow on... Oh never mind
    3 Tbs chopped Parsley
    1 tsp. Harvey's Sauce or Kitchen Bouquet
    1 cup sour cream
    1/2 cup sweet cream

    Directions:
    Soak the woodchuck pieces (be sure to remove the glands and all fat from the 'chuck before cutting into pieces) in salted water overnight or for several hours, then rinse dry and roll in flour, salt and pepper and saute' in fat until richly brown.

    When cool enough to handle, spread the pieces generously on all sides with Dijon mustard.

    Place on strips of bacon in shallow baking dish.

    Saute' the onion, carrots and finally the mushroom. Add the parsley and Harvey's sauce. Check for salt and pepper.

    Over low heat, stir in the sour cream and sweet cream, melding the two creams.

    Pour over meat pieces and bake in a 350 degree oven 40-50 minutes or until meat is tender.

    Check dish once or twice, and if it seems to need moisture add cream.



    Not Just Beantown Baked Beans
    FTE (Massachusetts)

    The horseradish provides a nice little kick to this dish.

    1 lb. navy beans
    2 cups brown sugar
    4 cups tomato juice
    1 cup chopped onion
    1/2 tsp dry mustard
    1/4 tsp ground cloves
    1 Tbs fresh grated horseradish
    1/8 tsp cardamon
    1/2 tsp fresh ground black pepper
    2 tsp salt
    1/2 lb shredded barbecued pork

    Cook beans until tender.

    Place in oven-proof pot.

    Stir in rest of ingredients.

    Bake at 350 degrees 1-2 hours.



    North Caroliona Sweet Potato Casserole
    Bert (Texas)

    3 cups sweet potatoes, cooked, drained and mashed
    1 cup sugar or less
    1/2 tsp salt
    2 eggs
    1/3 stick oleo
    1/2 cup milk
    1 Tbls vanilla
    1 cup chopped pecans
    1 cup brown sugar
    1/3 stick oleo (soft)
    1/3 cup flour

    Mix taters, sugar (white), salt, eggs, 1/3 stick oleo, milk and vanilla.

    Pour in casserole.

    Top with mixture of pecans, brown sugar, oleo and flour.

    Bake at 350 for 30-40 min.



    Mama Carnivore's Steak Gravy
    Carnivore (Virginia)

    I am not kidding when I say this is fabulous. My mother makes it.

    1. One pkg of fresh mushroom, cleaned and sliced --saute in a little butter and oil (combo) for 5 minutes and set aside.
    2. 2 Tblspoons of finely chopped shallots --saute in a little butter and oil (combo) for about 2-3 minutes
    3. Wash and dry steaks and saute in hot oil and butter until desired doness. set aside and cover with foil to keep warm.
    4. In the same pan as fried steaks, (heat pan) and add 1/2 cup of canned beef broth and 1 Tblspoon of tomato paste.


    Scrape sides of pan to get delicous stuff off.

    Reduce (cook down) this until you have about 3 Tblspoons.

    Mix 1/2 T cornstarch in 1/4 cup of Maderia cooking wine and add to broth mixture.

    Boil rapidly for about 1 minute to get rid of alcohol and it thickens slightly.

    Add mushrooms, warm up and serve over steaks.

    Top with freshly chopped parsley about 2 Tbspoons.

    You can experiment with this. it is the broth and the maderia that give it the flavor.



    Honey Cheese Pie
    Dennis (British Columbia)

    Those with campers,boats etc that have a oven can do this in the field.

    Make pie crust and bake it in a 8 inch pie pan.

    You need:
    8 oz low fat cheese ie cottage or ricctta etc.
    3 tablespoons honey and maybe just a bit more.
    2 well beaten eggs
    juice from half a lemon
    1/2 teaspoon cinnamon
    Enough crushed walnuts to cover bottom of pie crust

    Preheat oven to 375.

    Mix cheese and honey, add eggs,lemon juice and cinnamon and mix well.

    Put walnuts on pie crust and pour mixture in.

    Cook 30 minutes and when mixture is set, sprinkle some cinnamon or nutmeg etc. over the top.

    Nice with a cup of coffee by the camp fire.



    Home Made Root Beer
    Rolly Jurgens (Idaho)


    My wife teaches school and each spring near the end of the year, she makes root beer in class and adds ice cream for floats. The kids love it and seem enthralled watching the "smoke" from the dry ice carbonating the liquid. Honestly, I have never had the opportunity to try the root beer myself as the kids drink it all up and there is never any to bring home. My wife gets rave reviews however.

    Use a cooler or some other container that will hold more than 5 gallons of liquid (6 gallons preferred).

    Use 5 gallons of water or replace some with crushed ice.

    Add one bottle of root beer extract (2.5 oz size).

    Add 5 pounds of sugar. Mix sugar, extract and water.

    Add a 5 pound block of dry ice.

    Put it in a container with a LOOSE lid so the mixture doesn't splash out from the bubbling dry ice.

    The bubbling dry ice will blow the lid off if tightly sealed.

    Let sit for 20-30 minutes and drink as the carbonation is about right for root beer. Stir it as it is working.



    Garlic Cheese Grits
    Bert (Texas)

    1 cup of grits (quick grits not instant grits)
    1/2 cup milk
    3-4 beaten eggs
    1 stick of margarine
    1 roll of garlic cheese-4-6oz
    1 or 2tsp Worchestershire sauce
    dash more garlic powder if desired

    Cook grits according to package directions until done.

    Add milk, cheese, eggs, butter and some seasonings and stir until well blended.

    Pour into buttered casserrole.

    Sprinkle with paprika for garnish if desired.

    Bake @ 350 degrees 30-40 minutes or until set or until it begins to brown.

    You can use Jalepeno cheese also.



    Frog Legs
    SL (Kentucky)

    Slip skin off hind quarters of frogs.

    Wash thoroughly and pat dry.

    Rub in salt and pepper.

    Dip in slightly beaten egg.

    Roll in fine bread crumbs.

    Fry in deep fat until well-browned.

    Drain on paper towels.

    For you wussies who can't handle deep-fried foods, my daughter-in-law tells me they are quite tasty if you skip the breading and saute them in garlic and butter. I can't vouch for that. We don't saute in my house.



    Flaming Bunghole
    Hunter Ed (New York)

    Fry off to the side 1lb. sausages either hot Lo-wopaho or sage if no sage ready mix is available then add sage. And yes you can use the drippins too.

    After sausage is fried and drained add 8oz or so sliced or cubed pepperoni and cook long enough till it oozes some

    Meat:
    Turtle is preferred but seeing how everything tastes like chicken it works. I've also used shrimp, deer, and fish.

    I take the meat and burn it for a few mins. On the grill it adds flavor.

    Boil the chicken after grilled your not cooking the chicken just burning it some. Remove skin and feed to dog or if you're not worried about fat eat it.

    Pull meat off bone and tosse in pot liquid stock also.

    œ c. bacon grease [You might want some extra for later]
    1 c. flour
    Large cast iron pot with cover

    Melt grease in pot add flour till thick but still liquid. The trick is to darken the mix without actually burning it. The mix will smoke some; the darker the mix becomes the darker your finished product.

    You'll want a nice chocolate color. Everything below this line is one cup unless otherwise noted.

    Onion-green or yellow or red pepper-scallions or leek
    2-c. celery chopped med.
    3 good size garlic cloves chopped
    2 med. Tabasco peppers-little thin red hot ones-seeds and all

    Mix veggies in pot with bacon mix stir and cover. Let veggies fry for a few mins.

    Then add:
    1qt. Whole tomatoes
    1tsp white pepper
    1tsp. Cayenne pepper
    1tsp. Cilantro
    1tsp. Curry
    œ tsp. Chili pepper
    Salt to taste NOT now
    Add sausage and pepperoni

    Rice you can either add 1c. To pot or cook enough for 6 or 8 servings and ladle potted mix over plate of rice. Don't add the rice till you are almost done. Minute rice cooks fast and does not turn mushy.

    Now after rice is done salt to taste.

    I'll take baking soda and add 2 or 3 tbsp. to pot after cooked, this removes the acid and results in no indigestion.

    But beware the pot will foam over if not tall enough. If ya really want to liven things up eat half a plate without baking soda, then add some. Man you’ll fart like a racehorse! If pot is not thick enough then add some of the flour/bacon mix to thicken. The bacon grease imparts a special flavor. I’ve tried butter, olive oil neither seems to work proper.

    Cut up a big chunk of bread & smear with butter

    Cornbread is good also

    Several Beers work as refreshment.

    Ice Cream afterwards to cool off your bunghole!



    Breakfast Burritos
    Posthole (Oklahoma)

    I love these for fishing trips. You have to get up a tad early to make 'em, but at about 11:00 AM, you'll be a hero. Don't forget to take a big thermos of coffee to go with 'em!

    Ingredients:
    Scrambled eggs (wet ones)
    fried pork sausage
    fresh tomatoes
    sweet, or green onions, diced
    picante
    4 slices of american cheese
    flour tortillas
    aluminum foil

    Scramble three or four eggs in a skillet with butter and a little cream. Take them off when they're still 'wet', or a little underdone. set them aside.

    Stir fry about three tablespoons of diced onions, diced fresh tomatoes, and a little salt until the onions are hot. Not clear like satueed, just hot through and through.

    Now, lay the tortilla flat and lay a slice of cheese in the center of it. Spoon a good sized helping of egg in the center of the cheese.

    Sprinkle, with your fingers, some of the tomato/onion mixture on top and add about a teaspoon of picante. Salt and pepper good, and roll the whole thing in a burrito type shape.

    Make up as many as you have ungredients for and wrap them all in tin foil and heat them in the oven for 20 minutes at 250.

    Remove them, and place them in a six pack cooler to take to the lake with you for a scrumptious midmorning lake breakfast. I like jalapeno peppers with mine, but that's optional.

    These are also good with cold beer, if you've started that early.

    WARNING: Take some toilet paper with you! These have a tendency to make the old bowels work overtime! BUT THEY'RE GOOD!



    Biscuits & Chocolate Gravy
    Posthole (Oklahoma)

    Biscuits

    Ingredients:
    2 cups of all purpose flour
    1 tablespoon of baking powder
    1 teaspoon of salt
    2 tablespoons of melted bacon drippings
    about 1 cup of buttermilk

    Mix all of the dry ingredients well in a large bowl. Add the melted bacon drippings and cut it in with a fork. then with your fingers work the mixture until it's fine crumbs. Add the buttermilk a bit at a time and mix well until you have a nice firm dough. Work it into a ball and sprinkle it liberally with flour. Turn it out on a floured surface and knead the ball until you have a smooth ball of dough that doesn't stick to your hands. Roll it out to about 1 to 1 1/2 " and cut your biscuits. I use a Campbells soup can; it's just the right size. Place your biscuit pan on the stove and melt a nice glob of congealed bacon drippings in it. Then remove it from the stove and coat the bottom well with grease. As you place the biscuits in the pan, place them in the grease and turn them over once so they get nice and coated. Bake in a preheated oven for about 15 minutes or until they are nice and light brown.


    Chocolate Gravy

    Ingredients:
    About 1/3 cup of sugar
    2 tablespoons or so of flour
    2 tablespoons or so of cocoa
    about 1 cup of whole milk
    big patty of real salted butter

    Put everything except the butter together in a pan over medium heat. you have to stir this stuff constantly or it'll stick or get lumpy. When it has the consistency of gravy, and if you don't know that you may as well quit cooking and I mean right freaking now, pour it into a bowl and drop the butter in the gravy. Don't stir it up, just let it melt there.

    Serve this over those hot buttermilk biscuits and your family will love you forever.



    Bert's Blackened Cajun Cheeseburgers
    Bert (Texas)

    (This recipe is not cardiac friendly)

    2 lbs ground beef (will make four patties)
    2 cloves of garlic (minced)
    1/8 cup of finely chopped onion
    1/8 cup bbq sauce
    cracked black pepper ( a bunch)
    Tony Chachres Cajun Spice (Mo Spice)

    Put meat in a bowl and minced garlic, onion, sauce, tbs of Mo Spice, and add a couple of pinches of black pepper, mix thoroughly. Make patties and cover with black pepper and Tony's, I mean smother each patty good. Get a good coating on them.

    Heat a cast iron skillet on Med-high heat til nearly white hot. Sprinkle pepper and spices in pan. Place one patty in center and cook for about 3-4 minutes and flip. Cook other side about the same until done you your liking. Patties will look charred but are ok, don't let them get crusty though. Put patty on plate and press with spatula to drain grease, unless you like a lot of grease in your burgers. Drain skillet and repeat.

    Serve with your favorite cheese,
    I prefer sharp cheddar, swiss and especially pepper jack.
    My "disability" does not make me "disabled".


    Cancer Sucks!
    http://www.mdanderson.org

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