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This Week’s Featured Recipes

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Topic: This Week’s Featured Recipes
Posted By: TasunkaWitko
Subject: This Week’s Featured Recipes
Date Posted: 21 September 2005 at 07:42

(14 sep 05)

Pretzel Fish

This recipe is simple and works great with any white,
firm-fleshed fish.

*4 cups pretzel twists
*2 eggs, beaten
*1 can evaporated milk
*3 tablespoons beer
*2&1/4 lbs. of northern pike, walleye or similar fish
fillets (3-6 oz each, skin re-moved)
*vegetable oil
*lemon wedges

Place pretzels in food proc-essor. Process until
powdery (pretzels may also be placed in a large
plastic food-storage bag and crushed with rolling
pin). Place powdered pretzels in a large plastic
food-storage bag. In medium mixing bowl, com-bine
eggs, milk and beer. Dip fillets in egg mixture, then
shake in pretzel powder to coat.

In 12-inch skillet, heat 1/8 inch of oil over medium
heat. Add fillets. Fry 4-6 minutes or until golden
brown, turning once. Drain on paper towel-lined
plate. Serve with lemon wedges.

Makes 6 servings
-
Fischer’s House Chili Recipe


This formula might be frowned upon by the hardcore
"chili-ologists;" however, it is versatile, has
outstanding flavor and feeds two adults and four kids
with some leftovers for the next day. For a smaller
number of people, cut recipe in half.

Base Recipe:

2 large cans of diced tomatoes
2 large cans of chili beans 
2 pounds of ground meat or meat cubes (hamburger, deer, elk, chorizo, anything. I tried 1/2 ground pork and 1/2 elk once and it was great!) 
2 small cans of tomato sauce 
2 small cans of tomato paste
1 large onion, diced
4 beef bullion cubes 
4 garlic cloves, minced
2 tablespoons of Chili Powder (more if you can
stand it)

Optional add-ins (to your taste):

dash of Cavender's Greek Seasoning 
dash of Lawry's Seasoned Salt
dash of Tabasco sauce
dash of cumin
dash or two of liquid smoke

Brown the meat with the onion, garlic and spices
(except chili powder) until the "juice" is gone and
you've got nothing but meat and fat left. Drain fat. Add
the tomatoes, beans, sauce and paste, then the
bullion cubes and chili powder (2-3 tablespoons is a
good place to start). Reduce heat down to low and
simmer until you can't wait any longer. Stir often to
keep from burning to the bottom.

This recipe relies on store-bought chili beans, which
might be a no-no to the die-hards, but is essential to
working parents with 4 kids. keep in mind that these
store-bought beans usually already have a bit of
seasoning and chili powder, so the amounts I
suggest reflect that fact. This recipe also does not
have jalapeρos, green peppers, cayenne peppers or
habaneros, although you may certainly add them if
you want to.

I really like cumin, but Mrs. Fischer doesn't, so I leave
it out. I did add a bit of liquid smoke once, and got a
great outdoors flavor that I really liked and my wife
really hated. Give it a try at your discretion.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen



Replies:
Posted By: TasunkaWitko
Date Posted: 21 September 2005 at 07:42
21 sep 05

--


Hungarian Huns

From Murray Schmidt of Saskatchewan

8 slices bacon 
3/4 cup all-purpose flour
1 tablespoon paprika 
3 or 4 Hungarian partridges, whole or halved; skin-on if possible.
1/4 cup partridge stock or chicken broth
3 tablespoons cider vinegar 
1 small head green cabbage, about 1 1/2 pounds, very coarsely chopped
1 medium onion, coarsely chopped
1 apple, cut into pieces (about 1/2 inch)
1/2 teaspoon caraway seed 
1/2 teaspoon salt
1/8 teaspoon black pepper

Cook bacon in Dutch oven or large electric skillet.
Set aside and leave 3 tablespoons of bacon fat in
pan.

Mix flour and paprika in bag, add partridge and
shake to coat. Repeat with rest of birds. Brown
partridge in bacon fat. Add reserved bacon and rest
of ingredients. Simmer about one hour.

This goes good on buttered noodles with rye bread
and green beans.



Drunken Antelope

3/4 pound antelope backstrap
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1/4 cup white cooking wine 
1 tablespoon sugar 
1/4 cup butter 
1 tablespoon parsley

Slice antelope backstrap into one fourth- by two-inch
pieces. Mix flour, salt and pepper. Melt butter in frying
pan. Dredge antelope in flour and fry until brown on
both sides.

Mix wine with sugar and add to antelope. Let simmer
until all juice is absorbed.

Sprinkle parsley over antelope and serve warm.
Serve with buttered noodles, broccoli with cheese
and a combination salad. Allow 45 minutes
preparation time.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 21 September 2005 at 07:43
28 sep 05


Game Sausage, Sauerkraut and Barley Casserole

2 pounds any game sausage, bratwurst, Polska Kielbasa, etc.
Two 14-oz. cans or one 24-oz. jar of sauerkraut.
2/3 cup dry barley 
1 onion, chopped 
2 cloves crushed garlic 
1 Tbsp. caraway seeds (optional)
1/2 tsp. black pepper 
1 14-oz. can chicken broth
1 12-oz. can beer (your choice of brand)

Rinse sauerkraut (optional) and drain. Add barley,
onion, garlic, caraway seeds, and pepper. Mix, then
place in casserole dish. Layer top with sausage. Add
cans of chicken broth and beer. Cover with
aluminum foil and bake at 350 degrees for 2 hours.
(Check to see if you have enough liquid after an
hour). You don't need any salt, as the sauerkraut will
have plenty.



Hunter’s Biscuits

From Mike Vandevoir of Tennessee

1-1&1/2 pounds ground venison, antelope, etc. 
1/2 cup of your favorite barbecue sauce
Minced onion (how much is your call, I use 1 or 2 tbsp.) 
2 tbsp. brown sugar, packed in the spoon 
1 can jumbo-sized biscuits 
3/4 cup shredded Cheddar cheese.

Brown your meat and drain; add sauce, onion and
sugar, then mix.   Press your biscuits into a muffin pan and press up
the sides, (one per muffin hole).   Fill with meat mixture and top with
cheese and bake at 400 for 10 to 12 minutes. Eat ‘em fairly
quickly so they don't get too soggy.

I throw a little hot sauce on mine before the cheese, not on the family’s though; it’s a little to warm for them.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 29 September 2005 at 06:58

(5 oct 05)

Fischer’s House Bacon-Potato Chowder

This is a GREAT hot lunch or dinner on an autumn
day. For a large crowd, double the recipe. 

1/2 lb. bacon, cut into 1-inch squares 
6 medium new red potatoes, cubed 1/2-inch 
2 medium onions, diced 
1 cup sour cream
2 cups milk 
1 (10-11 ounce) can condensed cream of chicken or cream of mushroom soup 
1 (8-ounce) can whole kernel corn, drained 
1 teaspoon Cavender’s Greek Seasoning or Mrs. Dash 
1 teaspoon pepper

Cook bacon in large saucepan or soup kettle over
medium heat, stirring occasionally, until done; drain
most of fat, then add potatoes and onions. Continue
cooking, stirring occasionally, until potatoes are
tender (10 to 15 minutes).

Add all remaining ingredients and reduce heat.
Continue cooking, stirring occasionally, until
potatoes are tender.

For some reason, this chowder tastes even better
when refrigerated overnight and re-heated the next
day.

Hot-Top Elk Steaks

This recipe will also work very well for any other big
game including large deer, moose, sheep etc.

Select thick steaks, suitable for broiling. For each
steak, mix: 

1 tbsp soft butter 
1/2 tsp dry mustard
1/4 tsp worcerstershire

Spread butter mixture over the top of each steak.
Place in pre-heated broiler within 3 inches of heat
and cook 7-9 minutes for rare steak, 12-15 minutes
for well-done. Halfway through broiling, turn and
sprinkle with your favorite seasoning (we use Alpine
Touch or Cavender’s Greek Seasoning).

The drippings make a very good "sauce" to drizzle
over your steaks before serving.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 05 October 2005 at 08:18

12 oct 05

Smoked Duck

Cherrywood is well-suited to this recipe; otherwise, use hickory or alder. 

2 whole ducks, cleaned 
seasoning salt 
beer, enough to cover ducks 
1/2 teaspoon rosemary 
1/2 teaspoon thyme 
savory, to taste 
2 tablespoons butter

Herb sauce:

In a saucepan, bring rosemary, thyme and savory to
a quick boil in butter. Set aside.

Sprinkle ducks liberally with seasoning salt,
including inside cavities. Place in large pan.
Pour beer over ducks and allow to marinate for
approximately two hours. After marinating, pat ducks
dry and baste heavily with herb sauce. Place ducks
on top rack of smoker. Put remaining marinade and
herb sauce in water pan. Smoke for approximately
five hours or until ducks are tender.

Excellent Onion Dish

From Brad Blaine of West Virginia

Ingredients: 

1 sweet Vidalia onion 
butter 
bouillon cube 
aluminum foil

Take your Vidalia onion and peel just the outside of
it, Then cut the top portion of the onion flat (not the
bottom of the onion where the small root shoots
are).

Next, cut out a cone in the top part of the onion where
you just made the flat cut, being sure to leave a little
bit, 1/2 inch or so, to keep the bottom together.
Make 4 or more cuts (depending on the size of the
onion) from the top down, again leaving about 1/2
inch or so to keep the base intact

Finally, take butter and put it between the slices, put
the bullion cube in the cored center and wrap in
aluminum foil.

Depending on the size of the onion, one bouillon
cube makes it a little too salty for my taste; however,
you can add or subtract to your own tastes. I like to
wrap them so they look like a Hershey's Kiss; it
makes for a good handle in the coals.

Cook 350 for 45 minutes in oven, add a little pepper
and they are great! It is doubtful that you need salt or
spices; but again, it's up to your own tastes. You can
also cook on grill or in the coals of a campfire.
This dish reminds me a lot of French onion soup.
As such, you could opt to put some provolone
cheese on it. A really easy dish!



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 13 October 2005 at 05:43

19 oct 05 was skipped due to the HUGE length of
the tip of the week. these recipes were bumped to:

26 oct 05


Cheddar-Filled Venison Roll

1 1/2 lbs. lean ground deer or antelope, crumbled
1/2 cup unseasoned dry breadcrumbs
1 egg 
1/4 cup barbecue sauce, divided 
1/2 tsp. salt 
1/4 tsp. pepper
1 medium onion, chopped OR 1/4 cup of green onions, sliced
1 cup shredded cheddar cheese

Heat oven to 350 degrees. Lightly grease 12x8-inch
baking dish. Set aside. In medium mixing bowl,
combine ground venison, breadcrumbs, egg, 2
tablespoons barbecue sauce, salt and pepper. On
sheet of wax paper, shape meat mixture into 14x18-
inch rectangle

Sprinkle cheese and onions evenly over meat
mixture to within one inch of edges. Starting with
short side, roll up tightly, peeling back wax paper
while rolling. Discard wax paper. Pinch ends of
venison roll to seal.

Place venison roll seam-side-down in prepared
baking dish. Bake for 1-1 &1/2 hours, or until meat is
firm and no longer pink. Spoon remaining 2
tablespoons barbecue sauce evenly over meat roll.
Bake for another 10 minutes.

Let stand 10 minutes before slicing. Meat roll may
be served as a meatloaf dish or on hamburger
buns, as desired.


Johnny Appleseed Pheasant

1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 dressed pheasant (or substitute), 1&1/2-2&1/4 lbs., cut up, skin on 
3 tablespoons margarine or butter
1 cup apple cider or apple juice
1 teaspoon ground cinnamon
2 small, red cooking apples, cored and cut into 1/2-inch wedges

Sprinkle salt and pepper evenly over pheasant
pieces. In 10-inch nonstick skillet, melt margarine
over medium-high heat. Add pheasant pieces. Cook
for 10-12 minutes, or until meat is browned, turning
occasionally. Drain and discard fat from skillet.

In small mixing bowl, combine apple cider and
cinnamon. Pour mixture over pheasant pieces. Bring
to a boil. Reduce heat to low and cover. Simmer for
30 minutes. Add apple slices and re-cover. Simmer
for 20-30 minutes, or until meat is tender and juices
run clear.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 26 October 2005 at 06:17
2 nov 05

----------

Fischer’s House Jerky Recipe
a.k.a. "I'll BE DAM'd Jerky"
("BE DAM'd" stands for Buffalo, Elk, Deer, Antelope or Moose)

This recipe was a result of an autumn of
experimentation when we were living in Spearfish,
South Dakota.

2 Tbsp. lite or salt-free soy sauce
1 Tbsp. Worcestershire sauce 
1&1/2 Tbsp. hickory or apple liquid smoke
1/4 cup Morton Tender-Quik
1 tsp. Alpine Touch
1 tsp. Lawry's Seasoned Salt
1 tsp. garlic powder
1 tsp. onion powder 
2 tsp. Western Sizzle seasoning (deer, elk or steak) 
2 tsp. Accent 
1 Tbsp. dark brown or raw sugar (white will work, but be less "robust") 
*Optional – a teaspoon or three of Tabasco

Mix ingredients together in a gallon jar or very large,
plastic bowl. Add enough thin strips of meat or
ground meat to fill jar, then just enough spring water
(for a real treat, try apple cider!) to cover meat. mix
everything well. Put lid on jar or bowl and refrigerate.

Marinate overnight-to-two days; no longer than three.
Mix or stir often to distribute flavor and curing agents.

Lay strips out on dehydrator trays or cookie sheets in
single layers. If ground meat, flatten between wax
paper and cut into strips, or shoot out of a jerky gun.

Dehydrate at at least 140-145 degrees or dry in oven
at no more than 200 degrees, at least until leathery,
then as long as you want after. Some like very dry,
brittle jerky; others prefer some moisture to be
retained.

Store in airtight bags or containers. Freeze for longer
life if necessary.


Mike’s Jerky Recipe

From Mike Candelaria, Formerly of Havre 

2 pkgs. teriyaki marinade mix 
1/3 cup soy sauce 
1 tbsp. liquid smoke 
4 tbsp. original or chipotle Tabasco sauce
1 tbsp. Cavender's Greek Seasoning 
1 tbsp. meat tenderizer
2 tbsp. A1 Sauce
1 tsp. salt 
fresh ground pepper to taste

Mix ingredients together in a gallon jar or very large,
plastic bowl. Add enough thin strips of meat or
ground meat to fill jar, then just enough spring water
to cover meat. mix everything well. Put lid on jar or
bowl and refrigerate.

Marinate overnight-to-two days; no longer than three.
Mix or stir often to distribute flavor and curing agents.

Lay strips out on dehydrator trays or cookie sheets in
single layers. If ground meat, flatten between wax
paper and cut into strips, or shoot out of a jerky gun.

Dehydrate at at least 140-145 degrees or dry in oven
at no more than 200 degrees, at least until leathery,
then as long as you want after. Some like very dry,
brittle jerky; others prefer some moisture to be
retained.

Store in airtight bags or containers. Freeze for longer
life if necessary.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 02 November 2005 at 06:20
9 nov 05

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

Venison Breakfast Sausage

This recipe is fast, flavorful, and easy, with no special curing agents or stuffing meat into casings.

1 lb. trimmed venison (deer, elk, antelope, moose, etc) 
6 ounces lean bacon ends or slab bacon 
3/4 tsp. salt 
1 tsp. dried, crushed sage leaves 
1/4 tsp. pepper
*optional – 1/2 tsp. ground ginger

Cut the venison and bacon into 3/4-inch cubes.
Place in medium mixing bowl. In small bowl, mix
salt, sage, pepper and ginger. Sprinkle over meat;
mix well.

Chop or grind mixture to desired consistency. Shape
into thin patties and fry over medium heat until
browned, turning once.

Sausage can also be frozen uncooked.

Stewed Partridge With Sage Dumplings

Stewed Partridge:

3 partridge, whole or cut up
1&1/2 quarts water 
2 bay leaves 
1 tsp. dried thyme leaves 
1 tsp. dried rosemary leaves
*optional – 1 tsp. dried summer savory leaves 
2 tsp. salt
1/8 tsp. freshly-ground black pepper 
4 carrots, cut into 1-inch chunks 
2 medium onions, cut into wedges 
*optional – 3 stalks celery, cut into 1-inch chunks

Sage Dumplings: 

1&1/2 cups all-purpose flour 
2 tsp. baking powder 
1/2 tsp. salt 
3/4 tsp. crushed sage 
2/3 cup milk 
3 Tbsp. butter or margarine, melted.

In Dutch oven, combine partridge, water, bay leaves,
thyme, rosemary and savory. Heat to boiling. Reduce
heat; cover. Simmer for 1&1/2 hours. Add salt,
pepper, carrots, celery and onions. Cook until
partridge and vegetables are tender, about 45
minutes. Remove from heat. Remove partridge and
bay leaves from stock and vegetables; discard bay
leaves. Cool partridge slightly.

Skim fat from broth. Remove partridge meat from
bones and any skin. Tear meat into bite-sized
pieces and return to broth. Discard bones and skin.

To make dumplings, in medium mixing bowl,
combine flour, baking powder, 1/2 tsp. salt, and the
sage; stir with fork to combine. Add milk ad melted
butter; stir until flour is moistened. Set aside.

Heat meat, vegetables and broth until broth boils.
Drop dumpling dough by heaping teaspoons onto
broth mixture. Cook over medium-high heat for 5
minutes. Cover and cook until dumplings are firm,
about 10 minutes longer.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 16 November 2005 at 04:28

16 nov 05

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

Honey-Fried Walleye Fillets

• 1 egg, beaten
• 1 tsp. honey
• 1-cup coarsely-crushed crackers
• 1/3-cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1& 1/2 lbs. walleye, perch or substitute fillets, skin removed
• Vegetable oil

In small mixing bowl, combine egg and honey. In shallow dish, combine
crackers, flour, salt and pepper. Dip fillets first in egg mixture, and then
dredge in cracker mixture to coat.

In 12-inch skillet, heat 1/8-inch oil over medium heat. Add fillets. Fry for
4 to 7 minutes, or until golden brown, turning over once. Drain on paper
towel. Serve with lemon wedges and additional honey for drizzling, if
desired. Serves 4.

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


Hashbrown Casserole

From LuAnn Brabson of Chinook

• 1 pkg. Ore-Ida Hashbrowns (the small cubed kind)
• 1 can cream of chicken soup
• 1 8-oz. container of sour cream
• 2 small green onions, chopped
• 1 4 oz. pkg. grated cheddar cheese
• Sprinkle of onion salt

Mix the hashbrowns (frozen), soup, sour cream, onions and half the
cheese with the onion salt. Spread in a greased 9x13 pan. Bake at 350
degrees for 45 minutes. Add more cheese to the top when it is done and
enjoy!



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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 16 November 2005 at 07:38
23 nov 05 =

===================================

Roast Wild Turkey with Corn and Sausage Stuffing

• 1 lb. unseasoned bulk pork sausage, crumbled
• 2 cups chopped onions
• 16 slices day-old bread, but into half-inch cubes (8 cups)
• 1 15-oz. can cream style corn
• 1 Tbsp. snipped, fresh parsley
• 1&1/2 tsp. poultry seasoning
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 whole dressed wild turkey, 10-12 lbs.

Heat oven to 350 degrees. In 12-inch non-stick skillet, combine sausage
and onions. Cook over medium heat for 6-8 minutes, or until meat is no
longer pink and onions are tender, stirring occasionally. Drain, reserving
1/4-cup drippings.

In large mixing bowl, combine sausage mixture, reserved drippings,
bread cubes, corn, parsley poultry seasoning, salt and pepper.

Sprinkle cavity of turkey with additional salt and pepper. Spoon bread
mixture lightly into cavity. Secure legs with string. Tuck wing tips behind
back. Place turkey breast-side-up in roasting pan. Bake for 2&1/2-3
hours, or until legs move freely and juices run clear.



Venison Meatballs with Cranberry Barbecue Sauce

Meatballs:

• 2 lbs. ground deer, elk, moose or antelope, crumbled
• 1-cup cornflake crumbs
• 2 eggs
• 1/4 cup snipped, fresh parsley
• 2 Tbsp. soy sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper

Sauce:

• 1 16-oz. can whole-berry cranberry sauce
• 1 12-oz. bottle chili sauce
• 1/3-cup catsup
• 2 Tbsp. packed, brown sugar
• 1 Tbsp. lemon juice
• 2 tsp. minced onion

Heat oven to 350 degrees. In large mixing bowl, combine meatball
ingredients. Shape mixture into 42 meatballs, about 1$1/2 inches in
diameter. Arrange meatballs in single layer in 13x9-inch baking dish.
Bake for 30-35 minutes, or until meatballs are firm and no longer pink,
turning meatballs over once. Drain.

In medium mixing bowl, combine sauce ingredients. Pour over meatballs.
Bake for 30-35 minutes, or until sauce is hot and bubbly and flavors are
blended. Serve with hot, cooked rice or over mashed potatoes, if desired.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 23 November 2005 at 08:15
30 nov 05

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

Bacon-Wrapped Tenderloin

This recipe is a winner at deer camp or at home. The term “tenderloin”
refers to the cut found inside and underneath the backbone, sometimes
called the backstrap. Do not confuse this cut with the loin, which is found
above the backbone along the back of an animal and is also sometimes
referred to as the backstrap.

• 1/4 tsp. salt
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• Venison tenderloin (about 1 lb.)
• 2 strips bacon
• 1 Tbsp. butter or margarine

In small bowl, combine salt, pepper, onion powder and garlic powder.
Rub all sides of tenderloin evenly with spice mixture. Wrap bacon strips in
a spiral around tenderloin, securing ends with wooden toothpicks.
Heat 10-inch cast-iron skillet over medium heat. Melt butter in skillet.
Add tenderloin. Cook 4-6 minutes, or until meat is browned on all sides.

Reduce heat to low or set skillet off direct heat and cover. Cook for 12-15
minutes, or until meat is desired doneness, turning tenderloin
occasionally. Let stand 5 minutes before slicing.

Pronghorn Guisada

Please Note - wimps should cut back on the jalapenos and cayenne in this
recipe!

Ingredients
• 1 lb. ground antelope
• 8 soft flour tortillas
• 1 16-oz. can refried beans
• 2 cups shredded sharp    cheddar cheese
• 4 medium onions, chopped
• 2 medium fresh tomatoes, chopped
• 1-3 jalapeno peppers, finely chopped
• 1/4 cup water

Spices
• 1/2 tsp. salt
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. ground cumin
• 1/2 tsp garlic powder

Garnishes
• Salsa
• Sour Cream

Brown the ground antelope in a 12-inch skillet. Add chopped onions and
cook over medium heat until meat is brown. Stir in water, tomatoes,
jalapenos and spices.

Bring mix to a slow boil, stirring occasionally. Simmer until liquid cooks
away, leaving the mixture moist.

Heat beans at medium in a 1-quart saucepan, stirring occasionally. Warm
tortillas as directed on the package. To make a burrito, spoon beans and
the meat mixture onto the tortilla, sprinkle grated cheese on top. Fold tortilla and enjoy.

If desired, you may pin the tortilla shut with a toothpick and heat in oven
until cheese is melted (or in microwave for about 30 seconds). Serve
tortillas topped with sour cream and/or salsa.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 30 November 2005 at 06:52

7 December 2005

---------------------- 

Finger Steaks

Batter:

• 1/3 cup Dijon mustard
• 3 Tbsp. water
• 2 tsp. Worcestershire sauce
• 1/8 tsp. Cayenne pepper

Other Ingredients:

• 1 cup unseasoned dry breadcrumbs
• 1 lb venison, cut into strips (about 4x1x1/2 inches)
• 1/4 cup vegetable oil, divided
• 1 cup cocktail sauce

In small mixing bowl, combine all batter ingredients. Place in shallow
dish. Place breadcrumbs in second shallow dish. Dip venison strips first in
batter to coat lightly, then dredge in breadcrumbs to coat.

In 12-inch nonstick skillet, heat two tablespoons vegetable oil over
medium-high heat. Add half of strips. Cook for 4-5 minutes, or until
golden brown, turning strips over once. Remove strips from skillet and
set aside on paper-towel-lined plate and keep warm. Repeat with
remaining two tablespoons oil and half of strips. Serve finger steaks with
cocktail sauce.

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

Fish Fingers

From Former President Jimmy Carter

Cut fish into small strips, about the size of French Fries, and marinate for
several hours in Heinz 57 or A-1 sauce. Coat with Bisquick or other
pancake mix and deep fry. This recipe works well for white-meat fish of
all kinds. Fish fingers are delicious, hot or cold.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 07 December 2005 at 06:39
14 dec 05

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

Poor Man’s Stroganoff

From Donald McDowell of Wyoming

Brown 1 lb. venison burger in cooking oil. Season with a jigger or two of
Mrs. Dash, and a pinch of salt. (if you want, you can also chop an onion
and toss it in with the burger).

When the burger is browned, add one can cream of mushroom soup, 1
tsp. horseradish, 1 Tbsp. of sour cream and 1 soup can full of milk. Also,
slosh some Lea & Perrins Worcestershire sauce on it, mix and let simmer.
Boil noodles, drain and mix the whole mess together; alternately, you can
serve the sauce on mashed potatoes.

Huevos Rancheros

From Mark Zimov of Idaho

Huevos rancheros sound exotic, but are easy to make. You simply need
these ingredients:

• Eggs
• Masa Harina (corn flour to you gringos)
• Water
• Colby/Jack Cheese
• A dollop of sour cream
• A diced onion
• A generous helping of chipotle Tabasco sauce.

The secret to good huevos rancheros is what they sit on. Mix up some
masa harina and water to get a creamy batter, then fry up some pancakes
(gorditos) to sit your eggs on.

Cook some diced onions to lay on the gorditos, then fry your eggs (over-
easy with no running yolk for me). Then you slather it up with warm
chipotle Tabasco, some grated colby/jack, and a little sour cream. Serve
with hash browns and coffee.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 14 December 2005 at 05:36
21 December 2005

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

This week’s recipes come from the kitchen of Bryce Cor-ris of Wisconsin;
a good friend, a devoted father, and an avid hunter and shooter. RIP,
Bryce; you are missed….

BKC’s Venison Chili

• 2 large cans of diced toma-toes
• 2 large cans of chili beans
• 2 pounds of venison cubes (a 50/50 mix of cubes and burger works
well too)
• 2 small cans of tomato sauce
• Chili powder to your taste

Brown meat cubes and/or burger, then drain any grease or fat. Add the
tomatoes, beans and tomato sauce, then the chili powder. Simmer on low
as long as it takes to thicken up. I once took some chili that was a little
runny and added a little flour, touch of cornstarch and a teaspoon of
sugar. I though it tasted really good after that; it thickened it up nice and
seemed to bring out extra flavor.

BKC’s Venison Steak with Fried Potatoes

Take desired number of steaks and lightly season with meat tenderizing
salt. Place steaks on heated grill. Cook approximately 7-10 minutes per
side depending on thick-ness. Lightly season when turned.

Cube 3-5 large potatoes. In large frying pan, add small amount of
vegetable oil and butter. Add potato and season with meat tenderizer
salt. Fry covered on low to medium heat, turning often and season to
taste.

Serve and eat immediately


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 21 December 2005 at 05:55
28 dec 05

____________________________________________


Mr. Mom’s Potato Soup

From Al Foster of Michigan

Chop up a big onion and put it in a pan, then slice up a package of polish
sausage. Saute the onion and sausage. When browned, put it all in a
crock-pot.

Peel and cut up a few pota-toes (as many as you think you will need; we
use 12) into bite size chunks. Do the same with some carrots and put
them in a big bowl with the potatoes. Cover with water and nuke it for 30
minutes, then dump the potatoes and carrots in the crock-pot with the
water.

Add a can of mushrooms, a can of mushroom soup and a little more
water, about a can-full or so. For a creamier soup, add milk or sour
cream instead of water. Add salt and pepper to taste and 2 tablespoons
of flour. Let it simmer until sup-pertime.




Venison Souvlaki Dinner

• 1 lb ground venison (ante-lope, deer, sheep)
• 1 lb ground pork
• 1 onion, finely chopped
• 2 cloves crushed garlic
• 1/2 tsp. ground coriander
• 1/2 tsp. ground oregano
• 1 tsp. salt
• 1 tsp. pepper

Combine all of the above and mix well. Shape into flat-tened sausage
shapes about 1" thick

Broil the sausage and baste with 2 tbsp lemon juice with oil. Place into
pita pockets.

Sauce:

• 2 Tbsp. chopped parsley
• 4 Tbsp. lemon juice
• 3 tomatoes, seeded and chopped
• 1 onion, chopped
• 1 tsp. oregano

Spread sauce over the sau-sage in the pita and then top off with a dollop
of sour cream.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 28 December 2005 at 06:13
4 jan 06



Honey Pheasant

From Mike Vandevoir
Of Tennessee

• 1 whole, dressed pheasant
• 3/4 cup honey
• 1/2 cup creamy peanut butter
• 2 tsp. cider vinegar
• 2 tsp. soy sauce
• 1/2 tsp. salt

Put pheasant in roasting pan. In saucepan stir together other
ingredients. Cook over low heat until peanut butter melts; be sure to stir
it so that it doesn't burn on the bottom. Pour sauce over pheasant and
cover and put in the fridge overnight.

The next day, bake at 350 degrees for an hour or so, basting frequently
with drippings. I bake a little longer for more birds but do it how you like.
This is definitely a southern dish so don't forget the sweet tea!


Portuguese Bean Soup

From Jim Wurster
Of Great Falls

This stuff gets better the older it is; but it never seems to last long.

• 1/2-pound (1.5 cups) dry navy beans or great northern beans
• 4 cups water
• 2 Tbsp. olive oil
• 1/2 medium onion, finely chopped.
• 1 clove garlic, crushed.
• 1 bay leaf
• 1 tsp. salt
• Black pepper to taste, or 10 peppercorns
• 1 hambone with enough left on to make 2 to 3 cups of meat.
• 2 large potatoes, peeled & cubed.
• 1/2 cup rice

Day one: Soak beans 12 to 24 hours in 6 cups water.

Day two: Drain beans, place in 5 qt. Dutch oven with 4 cups water, oil,
onion, garlic, bay leaf, salt and pepper. Bring to boil, reduce heat and
simmer AT LEAST 4 hours.

3. Add ham bone. Bring to boil, reduce heat and simmer an additional 1
to 2 hours.

4. Remove ham bone and cool. Remove ham from bone, cut up and
return to pot.

5. Add potatoes, simmer 10 minutes.

6. Add rice, bring to boil. Reduce heat and simmer 15 minutes more.

If you use boned ham, skip steps 3 and 4. Cook soup at least 6 hours
and add meat at same time as potatoes.

Enjoy!


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 04 January 2006 at 05:57
11 jan 06



Drambuie Duck

From Murray Schmidt Of Saskatchewan

• 8 medium duck breasts, skinned, boneless (chicken can be substituted)
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp freshly-chopped thyme
• 1/4 cup butter
• 3 garlic cloves, crushed
• 2 cups chicken stock
• 6 shallots chopped
• 1 cup cream
• 2 tbsp Drambuie liqueur
• 2 tsp chopped parsley

Directions:

1. Place the Duck breast between two pieces of plastic and pound it out
thinly using a rolling pin. Repeat with remaining breasts.

2. Cut the larger flattened out breasts in half until they are all
approximately the same size pre- pounding.

3. Season your dredging flour with salt, pepper and chopped fresh thyme.
Dredge the breasts through the flour.

4. Heat a skillet and add melt butter. Sautι the duck breasts until
browned. This may have to be done 1 or 2 at a time depending on the
size of the skillet. When they are all browned, set them on a plate until
later.

5. In the same skillet add 1-2 tablespoons of butter needs to be left in
skillet. Add garlic to pan and sautι for 2 minutes. Add chicken stock.
Bring to a boil and return breasts back to frying pan and cover,
simmering softly on low heat, for 30-40 minutes.

6. The breasts should become soft to the touch. Transfer the duck from
the pans and cover with foil. Add shallots to the pan, cooking to attain
translucency, for about 5 minutes.

7. Add in cream, Drambuie and parsley, then let simmer for 5 minutes.
The mixture should reduce and thicken. Return the breasts to pans and
coat them in sauce by stirring.



Pheasant Marinara

From George Eberle Of South Dakota

If you are tired of pheasant in cream sauce give this a try.

Take breast fillets and sprinkle with meat tenderizer. Then, using a
meat-tenderizing hammer, pound the breast pieces flat so they are the
same thickness throughout. Refrigerate for 4 hours.

Heat a deep frying pan with 1/4 inch of cooking oil to fry the breast
pieces in. Using seasoned flour (feel free to season to your taste, salt,
pepper, garlic, etc.), coat the pieces. Next dip them in an egg/milk
mixture and then coat with cracker crumbs. Place pieces in hot oil and
fry until golden brown on each side. This won't take long because the
pieces are fairly thin. Just before the breast piece is finished spoon on
enough Marinara sauce to cover each piece and then cover with shredded
Mozzarella cheese.

Cover frying pan with cover just long enough to start melting the cheese.
Remove and serve.

You may want to turn down the heat when you add the Merinera sauce
and cheese to make sure the pieces don't burn on the bottom.

Enjoy!


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 12 January 2006 at 07:24
18 jan 06

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

Venison Gyros

• 2 Tbsp. olive oil
• 1 lb. venison steak, cut into strips
• 1 small onion, sliced and separated into rings
• 2 cloves garlic, minced
• 1 tsp. dried oregano leaves
• 4 pita pocket loaves, split open
• 4 lettuce leaves
• 8 slices tomato

Dressing:

• 1 cup plain, nonfat or low-fat yogurt
• 1/2 tsp. dill weed
• 1/2 tsp garlic powder

In 2-cup measure, combine dressing ingredients. Set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add venison,
onion, garlic and oregano. Cook for 4-6 minutes, or until meat is no
longer pink and onion is tender, stirring frequently. Remove from heat.

Line pitas with lettuce leaves and tomato slices. Spoon meat mixture
evenly into pitas. Top with dressing.




Yogurt-Dill Oven-Fried Fish

• 1/2 cup plain, nonfat or low-fat yogurt
• 1 Tbsp. snipped, fresh dill weed
• 1 cup seasoned croutons
• 1 1/2 lbs. any freshwater fish fillets, 6 oz. each, skin removed

Heat oven to 400 degrees. Spray large baking sheet with nonstick
vegetable cooking spray. Set aside.

In shallow dish, combine yogurt and dill. Place crushed croutons in
another shallow dish. Dip each fillet first in yogurt mixture, then in
croutons crumbs, pressing slightly to coat.

Arrange fillets in single layer on prepared baking sheet. Bake for 25-30
minutes, or until fish is firm and opaque and just begins to flake, and
coating is golden brown.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 18 January 2006 at 05:36
25 jan 06


French Onion Soup With Venison

• 2 Tbsp. butter, softened, divided
• 1 large onion, sliced (2 cups)
• 8 oz. venison steak, cut into strips (about 1x1/2-inch)
• 2 cans concentrated beef broth (10 1/2 oz. each)
• 1 1/4 cups water
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, minced
• 6 slices French bread, cut about 3/4-inch thick
• 2 Tbsp. shredded, fresh Parmesan cheese.

In 3-quart saucepan, melt one tablespoon butter over medium heat. Add
onion, sautι for 3 minutes, stirring frequently. Reduce heat to low.
Continue cooking for 8-12 minutes, or until onion is browned, stirring
occasionally. Remove onion from pan, set aside.

Add venison strips to pan. Increase heat to medium. Cook for 2-4
minutes, or until meat is no longer pink, stirring occasionally. Add broth,
water, Worcestershire sauce and onion. Cook for 10-15 minutes, or until
hot.

Meanwhile, in small bowl, combine remaining one tablespoon butter and
the minced garlic. Spread mixture evenly on both sides of bread slices.
Broil slices 4-5 inches from heat for 3-5 minutes, or until golden brown,
turning slices over once. Top slices evenly with Parmesan cheese. Broil an
additional 1-2 minutes, or until cheese is melted. Top individual servings
of soup with one piece of garlic toast.



Fish Cheese Puff

• 6 northern pike or other lean, white-meat fish fillets (about 6 oz. each.),
skin removed
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 eggs, separated
• 2 Tbsp sliced pimento-stuffed green olives
• 1 Tbsp. finely-chopped onion
• 1/4 tsp. salt

Heat oven to 350 degrees. Spray 11x17-inch baking dish with nonstick
vegetable spray. Arrange fillets, slightly overlapping, in prepared dish. Set
aside.

In large mixing bowl, combine sour cream, cheese, egg yolks, olives,
onion and salt. Set aside.

In medium mixing bowl, beat egg whites at high speed of electric mixer
until stiff, but not dry. Gently fold egg whites into sour cream mixture.
Spread mixture evenly over fillets.

Bake for 25-30 minutes, or until fish is firm and opaque and just begins
to flake, and puff is light, golden brown.

Ron’s comments:

We tried this one over the weekend, and it turned out to be a hit, even
among those who don’t normally enjoy fish.

We used northern pike, but I imagine that walleye, perch, catfish or any
other similar fish would work equally well. We also cut the fillets into
chunks before lining the bottom of the pan, and substituted Alpine Touch
(www.alpinetouch.com) for salt. Finally, we used about half an average-
sized onion, rather than the single tablespoon.

In the beginning, I chose this dish simply because we had the ingredients
on hand, including a jar of green olives that we bought over the holidays
and needed to get rid of. By the end of suppertime, however, I knew that
we had a recipe that we would be using again and again over the years.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 25 January 2006 at 07:31
1 feb 06

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

Bighorn Sheep Kabobs

This recipe was written for bighorn sheep, but would
work well with any venison.

• 2 lbs. fresh lean shoulder or leg meat from bighorn sheep
• 1 medium-sized onion
• 1 chopped clove garlic
• 3 Tbsp. cider vinegar
• 3 Tbsp. olive oil
• 4 large green peppers, tomatoes or combination thereof
• 1 dozen small onions

Cut meat into cubes (about 1 1/2 inches) or chunks and soak overnight in
mixture of sliced onion, olive oil, vinegar, garlic and salt and pepper to
taste.

Cut small onions in half and slice peppers and/or tomatoes into chunks
about two inches across. Alternate soaked pieces of meat with pieces of
pepper, tomato and onion halves on metal or soaked wooden skewers.
Brush with soft butter or margarine and cook over charcoal or gas grill
until well-browned.



Wrapped-up Wild Turkey

Clean and wash wild turkey. Either stuff with a favorite stuffing or leave
hollow. Put turkey in center of large piece of new aluminum foil, brush
turkey all over with butter or margarine and season with salt and pepper.

Pull foil all around turkey and seal edges with a tight, double-fold. Put
wrapped turkey on a rack in a shallow, open roaster. Cook in 450-degree
oven 15-20 minutes per pound. Use the longer time for lighter birds.

About half an hour before bird is done, open up and fold back the foil, or
take it off entirely so bird will brown. Baste with fat and juices while
finishing cooking. It turkey is stuffed, add 20 minutes to total cooking
time given above.

Hunter’s Stuffing

• 4 - 6 slices bacon, chopped
• 1/4 cup butter
• 1 cup chopped onion
• 1/3 teaspoon salt
• 1/4 teaspoon pepper
• 1 tsp. poultry seasoning
• 3/4 teaspoon rosemary
• 1/8 teaspoon crushed thyme
• 5 cups day old bread, cubed
• 1/2 cup milk
• 1 egg, beaten

Melt butter, add onion and bacon. Cook until tender, then mix together
with seasoning, bread, milk and eggs.

Spoon loosely into buttered cavity of wild turkey. Bake any surplus in
glass baking dish.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 02 February 2006 at 04:57
8 feb 06

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

Venison Burger Soup

From Sharyl Fischer of Chinook

This recipe works for all types of burger, including venison, beef, lamb,
etc.

• 1 1/2 lbs. burger
• 1 cup water
• 1 large pkg. frozen California blend vegetables
• 1 onion, chopped
• 1 large can tomato or V-8 juice

Brown burger with onion, then drain. Add water, then bring to boil,
stirring often. Simmer for about 10 minutes.

Add juice and vegetables, bring to boil, then reduce heat. Simmer another
20 minutes, stirring occasionally.


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


Pickled Pike

From Rob Smith of Hardy Creek, Montana

• 2 pounds of cleaned, cubed (about 3/4 inch), raw northern pike
• 2 heaping Tbsp. pickling salt
• 1 cup Silver Satin (White) Wine
• 2 Tbsp. white vinegar
• 2 heaping Tbsp. pickling spice
• 2 Tbsp. water
• 1/2 cup sugar
• 2 bay leaves
• 3 cups white vinegar
• 12 peppercorns
• 4 onion slices

Combine the salt, wine, vinegar, pickling spice, water and sugar. Boil for
5 minutes and allow to cool.

Add remaining ingredients and pour over cubed pike in a stone or wide
mouth glass jar.

Let stand in refrigerator for at least 72 hours before eating. Keeps 3 to 6
months in refrigerator.

Rob’s comments: I'd add more onions if they aren't the powerful variety
as I like to eat them, too.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 08 February 2006 at 06:23
15 feb 06

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

Sorta Swiss

From Mike Vandevoir of Tennessee

My family and their buddies go nuts for it. I can't take out any steaks
without them telling me that’s what’s for dinner. This is really good with a
dark red wine and some fresh warm sourdough. Hope y'all like it.

Start out with venison round steaks, about 3 or 4 good size ones (a
pound or so), tenderized. Cut up in strips or chunks and marinate in just
enough of your favorite marinade to coat the meat for a couple of hours. I
use "Emeril’s Rosemary Garlic." Don't use anything sweet tasting or it
won't come out right.

Take about 1/8 of a red onion and 1/4 tablespoon of chopped garlic in a
skillet and sautι until it is glassy-looking in just a touch of olive oil. Now
take your deer and marinade and all and dump it in your skillet with your
onions and garlic. Add pepper to your taste (we use red and black coarse
ground) and cook till it's browned.

Dump in a can of Campbell’s Cream of Chicken Soup. Stir it in well so
there are no lumps, then turn down the heat to simmer till done. You'll be
able to tell because the meat will be nice and tender.

In another pan get some rice or pasta cooking (we like spaghetti best) or
make some mashed potatoes. Serve pasta with the deer and gravy mixed
in, or simply top pasta or potatoes, and there ya go.

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

Mushroom Steak Or Burger Sauce

From Mike O’Brien of Wisconsin

This is a great recipe that I developed for pouring over steaks or burgers.

Ingredients:

• 8 ounces fresh mushrooms (sliced)
• Butter or olive oil
• 2 beef bullion cubes
• 1 cup red wine (Cabernet or Lambrusco work well)
• 1/2 Tablespoon of Corn starch dissolved in 1/3 cup water.
• Your favorite wild game or beefsteak and a can of French-fried Onions
or wild game or beef burgers with a generous covering of Swiss cheese.

In a medium frying pan, sautι mushrooms in butter or olive oil until
about 1/2 done. Add the wine and bullion cubes to the mushrooms in the
hot pan, stirring the bullion until dissolved. Let this mixture simmer on
low heat for 5-10 minutes, stirring occasionally, until mushrooms are
cooked.

Stirring constantly, add the dissolved cornstarch to the mixture and
remove from heat once thickened to your liking.

Prepare your favorite steak on the grill or under the broiler. Place it on a
bed of French-fried Onions. Spoon the sauce and mushrooms over the
steak and sprinkle a few of the French-fried onions on top.

If using this sauce for burgers, spoon the mushrooms and wine sauce
over your Swiss cheese burgers and eat with a strategically placed napkin
under your chin.

Mike’s Comments: Varying the type of wine will alter the flavor slightly.
Don't add salt, the bullion has more than enough.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 15 February 2006 at 08:31
22 feb 06

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

Champagne Pheasant

Not having any pheasant on hand, I tried this with chicken (see comments
below) and it was excellent!

• 4 skinless, boneless pheasant or chicken breast halves (cut-up bird will
also work)
• 1/4 cup all-purpose flour for dusting
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 Tbsp. olive oil
• 2 1/2 cups fresh sliced mushrooms
• 2 cups heavy cream
• 1 cup champagne

1. Dust breasts with flour and a little salt and pepper.

2. In a large skillet, lightly brown chicken breasts to a nice golden brown
in olive oil. Once browned on both sides, add mushrooms and cham-
pagne. Cook over medium heat. Champagne should boil a little, for
approximately 30 minutes, until juices run clear. When breasts are tender,
trans-fer to a platter.

3. Pour cream into skillet. Simmer about 5 minutes, until slightly
thickened. Pour sauce over breasts. Serve.

Ron’s comments: I chose to use Cold Duck champagne (a burgundy
champagne) for this recipe. I added a bit of garlic powder to the flour/
salt/pepper mixtures and added a bit of parme-san/Romano cheese to
the "sauce," making a sort of Al-fredo sauce, then served it over seasoned
mashed potatoes. It seemed to me that 2 cups of cream was a bit too
much, but your mileage may vary.

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

Pheasant With Wine And Sour Cream

From Mike Vandevoir of Tennessee

• 2 or 3 pheasants cut into pieces
• Flour seasoned with garlic, salt and pepper
• 2 or 3 Tbsp. butter
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup white wine
• Paprika.

Put flour mixture in a plastic bag add pheasant pieces and coat them
well. Brown in butter, turning once.

Put in a casserole dish. Mix together soup, sour cream and wine and
pour over pheasant.

Sprinkle with paprika, cover and bake at 350 degrees until tender, about
1 to 2 hours. We put it over rice; you can also use noodles or mashed
potatoes.

-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 17 February 2006 at 06:34
1 march 06
--------------------

Hunting Camp Stew

From Ray de Fernandez of Alaska

My hunting partners and I eat very well at the campsite each year, from
steaks to bacon and eggs. Here is a good recipe:

Ingredients:

• As many potatoes as you think you need
• Chopped celery (lots of it)
• Cut black olives
• Chopped onions (lots of ‘em)
• Olive oil
• Chopped garlic
• A couple of teaspoons of Mrs. Dash seasoning
• Vinegar
• Small chunks of stew meat (beef or venison), cut into 1/2" squares (or
sausage as indicated at the end of the recipe)
• Salt (to taste when the food is in your bowl)

Have your hunting partner peel and boil a few potatoes that are cut small
enough so they boil approximately 20 minutes and be done. Boil in a
large pot (you will see why later). While he does that, take a large frying
pan and brown the meat-to your liking on the olive oil, and at high heat,
for three to five minutes. Don't overcook.

As the meat browns a little, pour-in the celery, onions, and the olives.
Continue frying at high heat. Don't cover the pan to allow the steam to
scape freely. While the celery and onion are still crunchy, add Mrs. Dash
followed by the garlic and fry a little longer, until the celery and onions
are done; the garlic should not be burned.

While your hunting partner drains the potatoes, add the vinegar to the
mix, and allow it to fry for a few seconds at high heat. Tell your hunting
partner to bring the pot with the potatoes, and pour the celery/onion mix
over the potatoes in the pot.

Remember that this dish must be cooked on stoves that provide lots of
heat. You want to fry the ingredients fast, hot, and uncovered.

Variation: You can sub-stitute the meat with chunks of your favorite
sausage. In this case don't brown the sausage, since most are pre-cooked
al-ready. Sausage is more flavor-ful than meat, so you may want to try
that first. The sausage variation is a favorite with kids, and a good one
when you can cook in the backyard on your day off. They will love it.

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

Apple Pie On A Stick

From Brad Blaine of West Virginia

This is a simple recipe that I do with some of the kids at camp instead of
S’mores (gra-ham cracker, marshmallow and chocolate all melted
together). I like it myself and it’s a good, easy and packable snack for
camping trips.

Get yourself a good apple (Roma and Jona Gold seem to work best for this
recipe). Skewer it on a stick, either through the bottom or top of the
apple and slow roast it over hot coals or a good way from the campfire.
Don't scorch the skin. Keep rolling the apple over and over until the skin
starts to crack and the juice starts rolling out of it.

Once this happens, take it over to your plate and peel the skin off of it,
square the apple up and remove the core, sort of like a blooming onion.
Then sprinkle with cinnamon and brown sugar and dive in.

Variation (from Bryce Corris of Wisconsin): We used to do something
similar in the oven or microwave. Core and peel an apple, fill the core 1/2
with honey and sprinkle with brown sugar and cinnamon. Bake it or nuke
it until it’s done….


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 02 March 2006 at 07:13
8 march 06

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

Guinness Corned Beef or Venison

See the “Quick Tip for the Week” to learn how to make corned venison
from a brisket or rolled roast. This recipe is excellent with any traditional
ale or beer. The aroma is fantastic!

• 4 pounds corned beef brisket or corned venison brisket, rolled shoulder
etc.
• 1 cup brown sugar
• 1 (12 fluid ounce) bottle Irish stout beer

Preheat oven to 300 degrees. Rinse the beef completely and pat dry.
Place the corned brisket or roast on rack in a roasting pan or Dutch oven.
Rub the brown sugar on the corned beef or venison to coat entirely,
including the bottom. Pour the bottle of stout beer around, and gently
over the meat to wet the sugar.

Cover, and place in preheated oven. Roast for 2 1/2 hours. During the
last hour, you may put vegetables in the roasting pan as well. Try wedges
of cabbage, new potatoes, onion, carrots, etc. You may need to add a
little more beer with your vegetables.

Allow to stand 5 minutes before slicing.

Tips:

Roast slowly at a low setting for a melt-in-your-mouth delight.
Remember not to actually "boil" the meat, just a light simmer; better yet,
put it on a rack in the pan. If boiled, the meat will toughen up. Depending
on the quality of the meat, you might end up with as much as 50%
shrinkage.

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

Traditional Irish Soda Bread

One of the most well known Irish foods is soda bread. It is also very easy
to make.

• 4 cups all purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• Approximately 14 oz of buttermilk

Preheat the oven to 425 F. degrees. Lightly grease and flour a round cake
pan.

In a large bowl sift and combine all the dry ingredients. Add the
buttermilk to form a sticky dough. Place on floured surface and lightly
knead (don’t overdo it; too much allows the gas to escape).

Shape into a round flat shape in the cake pan and cut a cross in the top of
the dough. Cover the pan with another pan and bake for 30 minutes (this
simulates the bastible pot). Remove cover and bake for an additional 15
minutes.

The bottom of the bread will have a hollow sound when tapped so show it
is done. Cover the bread in a tea towel and lightly sprinkle water on the
cloth to keep the bread moist.

Tips:

• First, make sure you have all the ingredients lined up before you begin.
• Sift the dry ingredients together several times to ensure that the soda is
well distributed.
• Do not over handle the dough. Make a well in the dry ingredients, and
quickly blend in the wet ingredients. Immediately turn the dough out onto
a lightly floured board. Knead for 1 minute.
• Shape the dough into a domed circle, then slice an X into the top; this
will help the bread to flower properly.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 08 March 2006 at 07:57
15 march 06

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

Big Game Baked Round Steak

• 2-3 lbs. boneless deer, antelope, elk or other big game steak, 1 inch
thick
• 1/2 cup all-purpose flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1-2 Tbsp. butter or margarine
• 2-3 Tbsp. olive or vegetable oil
• 3 Tbsp. finely-chopped onion
• Brown sugar
• Ketchup
• Dried Basil leaves
• 1 Tbsp. butter or margarine, cut up
• 1/4 cup of beef broth (or venison stock, if available)

Heat oven to 350 degrees. Trim meat; cut into serving-sized pieces.
Pound to 1/2-inch thickness with meat mallet. On a piece of waxed
paper, mix flour, salt and pepper. Dip steaks in flour mixture, turning to
coat.

In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over
medium-high heat. Add coated steaks, brown on both sides. Fry in two
batches if necessary, adding additional butter and oil.

Arrange browned steaks in 12x8-inch baking pan. Sprinkle with onion.
Top each steak with 1 teaspoon brown sugar and one teaspoon ketchup.
Sprinkle all pieces lightly with basil and dot with 1 tablespoon cut-up
butter. Add broth (or stock) to drippings in skillet. Cook over medium
heat for about one minute, stirring to loosen any brown bits. Add to
baking pan and cover with aluminum foil.

Bake for about 45 minutes, then remove foil. If meat appears dry, add a
small amount of broth or water to pan. Bake uncovered until brown on
top, about 15 minutes longer.

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

Buttermilk Delight

• 2-1/2 cups buttermilk
• 2-1/4 lbs. any freshwater fish fillets, skin removed (if large fillets, cut in
half crosswise)
• 3/4 cup self-rising flour (you may substitute all purpose flour by adding
1-1/2 tsp. baking powder and 1/2 tsp. salt)
• 3/4 cup yellow cornmeal
• 1-1/2 tsp. onion salt

Place buttermilk in medium mixing bowl. Add fish. Stir to coat. Cover with
plastic wrap. Chill for 45 minutes.

In deep-fat fryer or deep pan, heat 2 inches oil to 375 degrees. In shallow
dish, combine flour, cornmeal and onion salt. Drain and discard
buttermilk from fish pieces. Dredge fish in flour mixture to coat.

In hot oil, fry fish, a few pieces at a time, for 3 to 4 minutes, or until
golden brown, turning over once. Drain on paper towel-lined plate. Serve
with tarter sauce, cocktail sauce, sweet and sour sauce or salsa, if
desired.


-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 15 March 2006 at 08:23
22 mar 06

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

Old-Fashioned Venison Steaks With Pan Gravy

• 1/4 cup plus 3 Tbsp. all-purpose flour, divided
• 3/4 tsp. pepper
• 1/2 tsp. salt
• 1/4 tsp paprika
• 1 lb. boneless venison steaks, 3/4 to 1 inch thick
• 3 Tbsp. butter or margarine
• 1 3/4 cups milk

In shallow dish, combine 1/4 cup of flour, the pepper, salt and paprika.
Dredge steaks in flour mixture to coat.

In 12-inch nonstick skillet, melt butter over medium heat. Add steaks.
Cook for 6 to 8 minutes, or until browned and desired doneness, turning
over once. Remove steaks from skillet and keep warm.

In small mixing bowl, combine milk and remaining 3 tablespoons flour.
Stir until smooth. Whisk mixture into drippings in skillet. Cook over
medium heat for 2 to 3 minutes, or until gravy bubbles, stirring
constantly. Cook for 1 minute longer, stirring constantly. Season to taste
with salt and pepper. Serve gravy over steaks. If you prefer thinner gravy,
add a small amount of milk or water.

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

Old-Fashioned Pan-Fried Trout

• Half-and-half mixture of flour and cornmeal
• 1 tsp salt per cup of flour/cornmeal mixture
• 1/4 tsp black pepper per cup of flour/cornmeal mixture
• Stream trout, cleaned and scaled, 8-10 inches long
• Peanut or canola oil

Pour enough oil in skillet so that it is about half as deep as the fish. Begin
heating oil on high, then reduce heat slightly when oil starts to smoke.
The key here is to have oil that is hot enough to cook the fish fast without
blackening the fish.

While oil is heating, combine flour and cornmeal with salt and pepper.
Some prefer to remove heads and tails of fish; it’s up to you. Wipe trout
dry with paper towels, then dredge in coating mix.

When oil is hot, but not smoking, gently add fish, one or two at a time,
with backbones toward the center of the pan. Do not crowd the fish in the
skillet; this cools the oil and makes the fish soggy.

Cooking time will vary; depending on thickness of fish, it could be 1 to 5
minutes per side. Fish is done when the flesh at the thickest part along
backbone flakes when you insert a fork and twist gently. Fish skin should
be crisp and brown; flesh should be moist and flaky.

Drain fish on paper towels. Serve immediately with lemon wedges, or
keep warm in 175-degree oven while cooking remaining fish. Add oil
between batches as needed.

-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 23 March 2006 at 07:40
29 mar 06

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

Upland Birds In Oven-Cooking Bag

• 1 Tbsp. all-purpose flour
• 1/2 cup apple cider or orange juice
• 1 whole pheasant, or 2 whole grouse or partridge, skin on (see variation
below for skinned birds)
• Salt
• 3 Tbsp. melted butter or margarine
• 1/2 tsp. Mrs. Dash, bouquet garni or other herb mixture
• 1/2 apple

Heat oven to 350 degrees. Add flour to regular (10x16-inch) oven
cooking bag; shake to distribute. Place bag in a baking dish. Pour cider
(or juice) into bag; stir with plastic or wooden spoon to blend into flour.

Salt body cavity of bird(s). Brush outside with melted butter; sprinkle with
herb mixture. Put 1/2 apple inside body cavity of pheasant (if cooking
grouse or partridge, cut apple half into two pieces; place one piece inside
cavity of each bird). Place pheasant in cooking bag. Close bag with
provided tie. Make six half-inch slits in top of bag.

Roast until juices run clear when thigh is pricked, about 1 to 1 1/4 hours.
Slit bag down center and fold back. Continue roasting until browned
about 15 minutes. Remove and discard apple. Stir juices and spoon over
bird(s), if desired.

Variation: If birds are skinned, cover with bacon strips, if desired; omit
butter. Use three bacon strips for a pheasant; two for each grouse or
partridge.

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

Roast Walleye Fillets And Potatoes

To make this dish work best, cut the fillets so they are the same thickness
top-to-bottom, side-to-side. Save the trimmings for stir-fry or other
recipe. This step is important to insure that the fish cooks evenly.

• 4 medium potatoes, diced
• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 Tbsp. dried rosemary, crushed
• 1 lb. walleye fillets, about 1 inch thick
• 1 tsp. salt
• 1 tsp ground pepper
• 2 Tbsp. cornmeal

Preheat the oven to 375 degrees. Precook the diced potatoes in boiling
water or in the microwave until fork tender.

In a shallow baking pan or cast-iron skillet, combine the oil, garlic and
rosemary. Mix well. Lay the fillets in the pan and coat them with the
spice-oil mixture on both sides. Pour the potatoes around the fillets,
rolling them around to coat with the spices as well. Season with salt and
pepper.

Bake uncovered for 5 minutes. Remove the pan from the oven, sprinkle
with cornmeal, and bake another 15 minutes, until fish is opaque all the
way through, is moist and flakes easily. Serve immediately.

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

bonus recipe!

--------------------
Chocolate Mocha Angel Pie

This recipe obviously contains no fish or game; however, it might score
points with your storm and strife when you show her what a well-rounded
fellow you truly are! A good treat for a birthday, anniversary, Mothers Day
or “just because….”

Pie Shell

• 2 egg whites
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 1/2 cup sugar
• 1 cup finely-chopped pecans
• 1/2 tsp. vanilla

Filling

• 4 oz. semi-sweet dark chocolate
• 4 Tbsp. strong coffee
• 1 tsp. vanilla
• 1 cup whipping cream
• Additional whipping cream for serving

Preheat oven to 300 degrees.

Pie Shell: beat egg whites until foamy. Beat in salt and cream of tartar.
Add sugar a teaspoon at a time, beating after each time, continuing until
nice, high peaks form. Fold in nuts and vanilla. Spoon into an 8-inch pie
plate and form a nest-like shell. Build up sides at least 1/2-inch above
rim. Bake at 300 degrees for about 35-40 minutes. Cool.

Filling: Melt chocolate into the coffee over low heat, stirring constantly.
Cool until slightly thickened. Whip cream, add vanilla and fold into the
chocolate mixture. Pour into the shell and chill several hours. Serve
topped with whipped cream.


-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 29 March 2006 at 07:58
5 apr 2006

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

Venison Pie

From Mike Vandevoir
Of Tennessee

• 1 pkg. canned crescent rolls
• 1 lb. ground deer
• 1 pkg. French’s spaghetti sauce mix
• 1 small can tomato paste
• 3/4 cup water
• 1/2 cup Parmesan cheese
• 1 cup grated Mozzarella cheese

Make piecrust with rolls. Brown meat; drain well. Add water to tomato
paste and spaghetti sauce mix. Add mixture to meat.

Put half of the Parmesan cheese on crust. Next put half of the meat in.
Put all of the Mozzarella on top of the meat, then the rest of the deer
meat. Top with the rest of Parmesan.

Cook in pre-heated oven at 325 degrees for 15 to 20 minutes.

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

Parmesan Fish Fillets

From Ray de Fernandez
Of Alaska

This recipe was written for halibut, but will work well on any fish. If you
want to try this recipe with pheasant or chicken, see variation below.

• 1/2" fillets
• Butter
• Mayonnaise
• Mustard
• Grated Parmesan cheese
• Black pepper
• Lemon juice
• Soy sauce

Warm the oven on broil. Melt a stick of butter, and pour just enough
melted butter (so the fillets won't stick to the bottom) in a baking or
broiling pan.

Rinse the fillets, and place them in the pan on top of the butter. Sprinkle
lemon juice over the top and broil for 5 minutes on each side.

Meanwhile, mix the ingredients in a large bowl. You want enough of the
ingredients so that you get a soft-paste mix that shows a mustard color,
without using too much mustard. Try this combination first, then modify
to suit your needs:

• One tablespoon mustard to 3 tablespoons mayonnaise
• Just a little soy sauce
• Black pepper
• Parmesan cheese
• A little melted butter to soften the mixture

By now, the fillets should have been broiling for no more than 10
minutes. Pull the pan out of the oven, and drain all the water (be careful
here, or you will drop the fillets in the sink). Spread the cheese mixture
over the fillets, but in a layer not thicker than 1/4-inch or so, due to the
strong flavor of the cheese.

Broil again for approximately 5 minutes, or until the cheese turns golden
brown and bubbles up. Serve this dish with a fruit salad, and maybe some
mashed potatoes and gravy.

Fruit Salad (drop the ingredients in a bowl)
• Cut grapes
• Cut banana
• Cut kiwi
• Cut any other fruit you want to use
• Finely chopped almonds, or whatever nuts you prefer

Combine all of the ingredients in a large bowl. At this point you can do
two or three options:

1. You can pour some lemon juice over the fruit, and mix (turn them or
roll them, don't squash them) with a large spoon.

2. Or you can add mayonnaise, and mix together.

3. Or you can add sour cream, and mix together.

Once you eat halibut broiled this way, you will always go back to this
recipe.

Variation: This recipe will work well on baked chicken or pheasant
breasts; use less mustard in the cheese mixture and top during the last 5
minutes of baking. If Parmesan is too strong a cheese for your taste, then
mozzarella would work. Keep in mind that it melts very fast.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 06 April 2006 at 06:55
12 apr 06

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

Dixie-Style Venison Leg BBQ

From Mike Vandevoir Of Tennessee

First thing to do is shoot a deer, antelope or hog, then grab your favorite
BBQ sauce.

Take your leg (not yours, the deer) and plug it with garlic cloves; we like
the marinated ones. Plug as many as to your liking in the meat. Get a
meat rub; we use either McCormick steak rub or Carl’s All-Purpose
Seasoning, which can be found at www.carlsseasoning.com. Rub the leg
well and let stand in the fridge for two to four hours.

Get out the trusty Weber or whichever grill you have. Get a bunch of coals
going and put them around the outer part of the grill, making a full circle.
This is an all-day affair, so get your bag of coals and keep it handy. You
want your heat low; you want this to really cook slowly.

Now get your leg (no not yours, the deer). Put it in a good size foil pan
(the throw-away type) and cover well with foil. Put it on the top grill and
cover with the lid. Go settle down with a Rolling Rock or a soda. Heck,
just go away for a while. You want to keep your grill going, so toss in a
few more coals every now and then.

The way to tell if it's done is when it's falling off the bone. There will be a
lot of juice, so don't spill it when you’re done; you just might want it.
When it's done, let it cool so you can handle it. Tear the meat apart so it's
shredded. You don’t want any chunks; it should look like you just pulled
it apart with the grain. Do the whole thing like that and put it on a plate,
then pour just a little juice over it. Get some burger buns and your BBQ
sauce, and have a feast – Southern style. Serve with slaw, beans and sweet
tea.

The juice that’s left over is great for soups, stews and gravy. Take the
meat you don't eat, it in freezer bags and freeze. When you want some,
toss it in a pot of boiling water to heat, then enjoy!

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

Grilled Rainbow Or Salmon
From Murray Schmidt Of Saskatchewan

Use a large rainbow or salmon. I like the skin, so I scale the fish and then
fillet it.

Melt 2 or 3 tablespoons of butter. Add 3 fingers of finely minced garlic,
the juice of one lemon and black pepper. I also add about half the zest of
the lemon. Use a fine grater to get the outer yellow skin and avoid the
bitter white part of the peel. Brush about half of this on the fillet, covering
both sides, and let sit for 15 to 20 minutes.

Prepare a cooking surface, such as a fish basket. My favourite (or if you
don’t have a basket) is two lightweight grills about 10 inches by 18
inches. Whatever you use, prepare it by lightly oiling it. Using two grills or
a basket, it is easy to flip the fish and avoid breaking the fillets. Use good
oven gloves for this.

Place the fish on the grill and put over coals in a charcoal grill or in a pre-
heated gas grill. Whatever your heat source, add a tinfoil packet of
sawdust or chips of a fruitwood such as plum, apple etc. It gives a terrific
outdoors flavor.

Grill about 8 minutes. Brush more of the garlic butter on both sides and
turn for another 8 minutes. Any remaining sauce may be used at the
table.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 12 April 2006 at 07:28
19 apr 06
----------------------------

Garlic-Fried Trout

• Six trout fillets, about 6 oz. each
• 1 cup milk
• 1 cup seasoned dry breadcrumbs
• 10-12 cloves garlic
• 1/4 cup olive oil
• 1/4 cup vegetable oil

Arrange fillets in single layer in 13x9-inch baking dish. Pour milk over
fillets, turning to coat. Cover with plastic wrap. Refrigerate 12 hours or
overnight.

Place bread crumbs in shallow dish. Drain and discard milk from fillets.
Dredge fillets in breadcrumbs to coat. Place coated fillets on wax-paper-
lined baking sheet. Chill 1/2 hour.

Place each garlic clove under flat side of wide-bladed knife. Strike flat
side of blade with heel of hand to break cloves open.
In 12-inch skillet, heat oils and 5 or 6 garlic cloves over medium heat.

Add fillets. Fry for 7-9 minutes, or until golden brown, turning over once
and adding remaining garlic cloves after half of cooking time. Drain on
paper-towel-lined plate.

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

Trout Baked In Wine

• Six whole, drawn stream trout (about 1/2 lb. each)
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup thinly-sliced green onions
• 2 Tbsp. snipped, fresh parsley
• 1 cup Chablis or other dry, white wine

Heat oven to 400 degrees. Spray 13x9-inch baking dish with nonstick
cooking spray such as Pam. Set aside. Brush cavity of each trout with
juice. Sprinkle cavities evenly with salt and pepper.

Arrange fish in single layer in prepared dish. Sprinkle with onions and
pour wine evenly over fish. Bake for 25-30 minutes, or until fish begins to
flake when fork is inserted at backbone in thickest part of fish, basting
once or twice. Garnish with additional fresh parsley sprigs and lemon
slices, if desired.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 21 April 2006 at 06:57
26 apr 06

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

Grilled Loin With Brown Sugar Baste

• 2 to 4 lbs. deer, antelope, elk or moose loin portion or whole backstrap
(tenderloin) OR thick steaks
• 3 Tbsp. butter or margarine
• 3 Tbsp. soy sauce
• 3 Tbsp. packed brown sugar

Start charcoal briquets on grill. If venison is not already trimmed, do so
now, removing all fat and silverskin from meat. Cut loin portions into
lengths about 4 inches long (6-8 oz. each).
In small saucepan, melt butter over medium heat. Add soy sauce and
brown sugar. Cook, stirring constantly, until brown sugar dissolves and
sauce bubbles.

When charcoal briquets are covered with ash, spread them evenly in grill.
Place grate above hot coals. Place meat on grate. Grill on one side until
seared. Turn meat over; brush with brown sugar mixture. Continue
grilling, brushing frequently with brown sugar mixture and turning
occasionally, to grill all sides, until desired doneness.

This recipe yields 2-3 servings per pound.

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

Grilled Lemon Trout With Rosemary

Marinade:
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup snipped, fresh rosemary leaves
• 3 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper

Also:
• 4 whole, drawn stream trout (about 1/2 lb each)
• 6-10 branches we rosemary
• Lemon wedges

In 11x7-inch baking dish, combine marinade ingredients. Place trout in
baking dish, turning several times to coat. Cover with plastic wrap.
Refrigerate 8 hours or overnight, turning trout over once.

Spray cooking grate with nonstick vegetable cooking spray, such as Pam.
Prepare grill for medium direct heat. Drain and discard marinade from
fish. Drop a few wet rosemary branches evenly over coals.

Arrange trout on prepared cooking grate. Grill, covered, for about 8-12
minutes, or until fish begins to flake when fork is inserted at thickest part
of fish, turning over once. Continue dropping wet rosemary branches over
hot coals to keep smoking constant. Serve with lemon wedges.


-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 28 April 2006 at 12:13

3 may 06

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

Potato Chip Coated Fillets

  • 1/3 cup buttermilk
  • 1/8 tsp. pepper
  • 1 bag (4 oz.) potato chips, crushed
  • 3/4 cup cornflake crumbs
  • 1/4 tsp. paprika
  • 1 1/2 lbs. northern pike or other lean fish fillets, about 1/2-inch thick

In shallow dish or pie plate, mix buttermilk and pepper. On plate or waxed paper, mix crushed potato chips, cornflake crumbs and paprika. Set oven to broil and/or 550 degrees. Grease broiler pan.

Cut fish into serving-size pieces. Dip in buttermilk. Coat with potato chip mixture, pressing lightly. Place in broiler pan and broil 6 inches from heat for 3 minutes. Turn and broil until fish flakes easily at thickest part, 2-3 minutes.

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

Mexican Burgers

  • 1 lb. lean ground venison, crumbled
  • 1 pkg. taco seasoning mix
  • 2 Tbsp. cold water
  • 8 slices Cheddar or American cheese

In medium mixing bowl, combine venison, seasoning mix and water. Shape mixture into four 1/2-inch-thick patties.

Heat 12-inch nonstick skillet over medium heat, or fire up the grill. Spray skillet or grill with nonstick vegetable cooking spray, such as Pam. Cook patties for 6-8 minutes, or until meat is desired doneness, turning patties over once. Remove from heat. Top each patty with 2 slices cheese.

Place patties on buns with tomato slices, lettuce leaves, salsa and sour cream.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 03 May 2006 at 07:59
10 may 06

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

Crunchy Fried Walleye

• 1 egg
• 1 cup evaporated milk
• 2 cups cracker crumbs
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 lbs. walleye or other lean fish fillets, about 1/2-inch thick

In shallow dish or pie plate, blend egg and milk. On plate or waxed paper,
combine cracker crumbs, salt and pepper. Cut fish into serving-size
pieces. Dip in milk. Coat with cracker crumbs.

In 9-inch skillet, heat oil. Fry a few pieces at a time until golden brown,
about 3 minutes. Turn and fry other side until golden brown, 1 1/2 to 3
minutes. Drain on paper towels. Keep warm in 175-degree oven. Repeat
with remaining fish.

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

Ranch Burgers

• 1/3 cup sour cream
• 1 Tbsp. plus 1 tsp. ranch dressing mix, divided
• 1 lb lean ground venison, crumbled
• 1/4 cup sliced green onions
• 2 Tbsp. cold water
• 1/8 tsp pepper
• 4 hamburger buns, split

In small mixing bowl, combine sour cream and 1 tsp. dressing mix. Cover
with plastic wrap and chill.

In medium mixing bowl, combine venison, green onions, water, pepper
and remaining 1 Tbsp. dressing mix. Mix well and shape mixture into
four 1/2-inch patties.

Heat 12-inch nonstick skillet over medium heat and spray with nonstick
vegetable cooking spray; or, fire up the grill. Cook patties for 6-8
minutes, or until meat is desired doneness, turning patties over once.
Place patties in buns and top evenly with sour cream mixture.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 12 May 2006 at 08:36
17 may 06

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

Pizza Burgers

• 1 lb. lean ground venison, crumbled
• 1 8 oz. can pizza sauce, divided
• 1/3 cup pepperoni slices, cut into strips
• 4 slices mozzarella cheese
• 4 hamburger buns, split

In medium mixing bowl, combine venison, 1/2-cup pizza sauce and
pepperoni. Shape mixture into four 1/2-inch patties.

Heat 12-inch nonstick skillet over medium heat, or fire up the grill. Spray
cooking surface with nonstick vegetable cooking spray, such as Pam.
Cook for 6-8 minutes, or until meat is desired doneness, turning patties
over once. Top each patty with one slice cheese.

Place patties in buns and top evenly with remaining pizza sauce.

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

Parmesan Fish Fillets

• 1 1/2 lbs. walleye, northern, bass or other lean fish fillets, about 3/4-
inch thick
• 1/4 cup margarine or butter
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. white wine
• 3 Tbsp. grated Parmesan cheese
• Paprika

Heat oven to 450 degrees. Cut fish into serving-sized pieces. Place
margarine in 13x9-inch baking pan. Place pan in oven for 5 minutes to
melt margarine. Place fish in pan, skin-side up. Sprinkle with salt and
pepper. Bake for 5 minutes, then turn. Sprinkle with lemon juice and wine
and top with Parmesan cheese and paprika. Bake until fish flakes easily at
thickest part, about 5 minutes.


-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 17 May 2006 at 05:50
24 may 06

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

Lemon-Fried Panfish

• 1 cup all-purpose flour
• 2 tsp. grated lemon peel
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup water
• Vegetable oil
• 1 1/2 lbs. perch, crappie or other panfish fillets
• All-purpose four

In medium bowl, combine 1 cup flour, lemon peel, salt and pepper. Blend
in water; cover. Refrigerate at least 30 minutes.

In deep-fat fryer or deep skillet, heat oil (1 1/2 to 3 inches) to 375
degrees. Coat fish with four, then dip in chilled batter. Fry a few pieces at
a time, turning occasionally, until light brown, about 3 minutes. Drain on
paper towels. Keep warm in 175-degree oven. Repeat with remaining
fish.

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

Reuben Burgers

• 1/4 cup Thousand Island salad dressing
• 2 Pita pocket loaves, cut in half crosswise
• 1 lb. lean ground venison, crumbled
• 1 tsp. caraway seed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 slices (1 oz each) Swiss cheese
• 1 can (8 oz.) sauerkraut, drained

Spread dressing evenly inside pita pockets. Set aside.

In medium mixing bowl, combine venison, caraway seed, salt and pepper.
Shape mixture into 4 1/2-inch-thick patties.

Heat 12-inch nonstick skillet over medium heat, or fire up the grill. Spray
cooking surface with nonstick vegetable cooking spray, such as Pam. Add
patties. Cook 6-8 minutes, or until meat is desired doneness, turning
patties over once. Top each patty with one slice cheese. Place one patty in
each pita pocket with sauerkraut.


-------------
TasunkaWitko - Chinook, Montana

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Posted By: TasunkaWitko
Date Posted: 01 June 2006 at 09:42

31 may 06

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

Northern Beer Bites

 

·         6 10-inch wooden skewers

·         2 northern pike fillets, about 12 oz. each, skin removed

·         1/2 cup beer

 

Marinade:

 

·         1/4 cup margarine or butter

·         1 Tbsp. olive oil

·         4 or 5 garlic cloves, crushed

·         1/4 tsp. instant minced onion

·         1/4 tsp. snipped fresh dill weed

·         1/4 tsp. salt

·         1/8 tsp. pepper

 

Soak wooden skewers in water for 1/2 hour. In 1-quart saucepan, combine marinade ingredients. Cook over medium-low heat for 3-5 minutes, or until margarine is melted and mixture is hot, stirring occasionally. Remove from heat. Blend in beer. Set aside.

 

Cut each fillet lengthwise into three 10x1-inch strips. Thread one strip on each skewer, accordion style. Arrange skewers in single layer on 11x7-inch baking dish. Pour marinade mixture over fish, turning skewers over to coat. Cover with plastic wrap. Refrigerate 8 hours or overnight, turning over occasionally.

 

Spray cooking grate with nonstick vegetable cooking spray, such as Pam. Prepare grill for medium direct heat. Drain and discard marinade from fish. Arrange skewers on prepared cooking grate. Grill, covered, for 3 minutes. Turn skewers over. Grill, covered, for 2-3 minutes longer, or until fish is firm and opaque and just begins to flake. Serve with drawn butter and lemon wedges, if desired.

 

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

 

Oriental Venison Kabobs 

 

·         2 lbs. boneless venison sirloin steaks, cut into 1-inch cubes

·         20 fresh, whole mushrooms (8-10 oz.)

·         8 green onions, cut into twenty 1 1/2-inch pieces

·         2 medium red peppers, cut into twenty 1-inch pieces

·         1 yellow, orange or green pepper, seeded and cut into ten 1-inch pieces

·         10 skewers (10 or12-inch)

 

Sauce:

 

·         1/2 cup red plum jam

·         3 Tbsp. Hoisin sauce

·         1/2 tsp. hot chili sauce with garlic

·         1/4 tsp. garlic powder

 

In 1-quart saucepan, combine all sauce ingredients. Cook over medium heat for 3-4 minutes, or until bubbly, stirring frequently. Reserve half of the sauce for basting and half for serving.

 

Assemble kabobs by threading meat and vegetables evenly on skewers. Prepare grill for medium direct heat. Spray cooking grate with nonstick vegetable cooking spray, such as Pam. Grill kabobs for 6-8 minutes, or until desired doneness, turning kabobs and basting with sauce once or twice. Serve kabobs with reserved sauce.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 01 June 2006 at 10:05

7 jun 06

 

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

 

Keoni’s Island Broil

 

 

·         2 lbs. salmon or large trout fillets, about 8 oz. each, skin-on

 

Marinade:

 

·         1/2 cup soy sauce

·         1/4 cup port wine

·         1/4 cup water

·         1/4 cup packed brown sugar

·         1/4 cup sliced green onions

·         4 to 6 cloves garlic, minced

·         1 Tbsp. plus 1 1/2 tsp. sesame oil

·         1 Tbsp. toasted sesame seed

In small mixing bowl, combine marinade ingredients. Reserve 1/4 cup marinade. Cover with plastic wrap and chill. Arrange fillets in single layer in 11x7-inch baking dish. Cover with plastic wrap. Chill 3 hours, turning fillets over occasionally.

Spray cooking grate with nonstick vegetable cooking spray, such as Pam. Prepare grill for medium direct heat. Drain and discard marinade from fish. Arrange fillets on prepared cooking grate. Grill, covered, for 5 minutes. Turn fillets over. Grill for 3-5 minutes longer, or until fish is firm and opaque and just begins to flake, basting occasionally with reserved marinade. Serve with hot cooked rice, if desired.

 

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

 

Rum-Spiced Venison

 

Bone-in chops are pictured; however, I prefer boneless loin or hindquarter steaks. My opinion is that bone-in venison has some very off-flavors due to the bone, connective tissues and other impurities that detract from the flavor.

 

·         4 venison loin chops or steaks, about 6 oz each, 1/2- to 3/4-inch thick

Marinade:

·         1 Tbsp. olive oil

·         1 medium onion, finely chopped (about 1 cup)

·         2 hot chili peppers, seeded and finely chopped

·         4 cloves garlic, minced

·         1/2 tsp. dried thyme leaves

·         1/2 tsp. ground cinnamon

·         1/8 tsp. ground nutmeg

·         1/8 tsp. ground cloves

·         1 bay leaf

·         1/4 cup dark rum

·         2 Tbsp. fresh lime juice

·         1/4 tsp. salt

In 10-inch nonstick skillet, heat oil over medium heat. Add onion, peppers, garlic, thyme, cinnamon, cloves and bay leaf. Cook for 8-10 minutes, or until mixture is deep golden brown, stirring frequently.

Increase heat to medium-high. Stir in rum, juice and salt. Cook for 1 1/2 to 2 1/2 minutes, or until most liquid has boiled away. Remove from heat. Remove and discard bay leaf. Cool marinade completely.

Place chops in shallow dish. Spread half of marinade over chops. Turn chops over and spread with remaining marinade. Cover with plastic wrap. Chill 4 hours.

Spray cooking grate with nonstick vegetable cooking spray, such as Pam. Prepare grill for medium direct heat. Do not remove marinade from meat. Grill venison, covered, for 10-12 minutes or until desired doneness, turning over once.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 07 June 2006 at 06:20
14 jun 06

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


Grilled Partridge With Chili-Peanut Sauce

• 4 whole dressed partridge, grouse or pheasant, split in half, skin-on

Marinade:

• 1/2 cup sliced green onions
• 1/2 cup soy sauce
• 1 tsp. dry mustard
• 1/2 tsp. dried rosemary leaves

Sauce:

• 3/4 cup whipping cream (not whipped cream)
• 1/4 cup creamy peanut butter
• 1 Tbsp. dry sherry
• 1/4 tsp crushed red pepper flakes

In large plastic food storage bag, combine marinade ingredients. Add bird
halves, then secure bag. Turn over to coat birds with marinade.
Refrigerate 5 hours or overnight, turning bag occasionally.

Drain and reserve marinade from bird halves. Prepare grill for barbecuing.
Spray cooking grate with nonstick vegetable cooking spray, such as Pam.
Arrange bird halves on prepared grate. Grill for 10-15 minutes, or until
meat is tender and juices run clear, turning over once and basting with
reserved marinade every 5 minutes. Remove halves from grill. Cover to
keep warm and set aside.

In 1-quart saucepan, combine sauce ingredients. Cook over medium heat
for 5-7 minutes, or until sauce bubbles and thickens, stirring constantly.
Spoon sauce onto serving plates. Arrange bird halves on top of sauce.
Garnish with additional sliced green onions or chopped peanuts, if
desired.

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

Korean Duck Kabobs

• 1 cup vegetable oil
• 1 small onion, cut into chunks
• 2/3 cup sugar
• 1/4 cup plus 2 Tbsp. soy sauce
• 1 Tbsp. all-purpose flour
• 1 clove garlic
• 2 Tbsp. sesame seed, toasted
• 3/4 to 1 lb. boneless skinless wild duck breast or substitute, cut into 36
pieces (about 1-inch)
• 12 wooden skewers
• 1 can (8 oz.) pineapple chunks in juice, drained
• 6 green onions, cut into 1 1/2-inch lengths (24 lengths)

In food processor or blender, combine oil, onion, sugar, soy sauce, flour
and garlic. Process until smooth. Pour marinade into medium mixing
bowl. Stir in sesame seed. Reserve 1/2 cup marinade and cover with
plastic wrap, then chill. Add duck pieces to remaining marinade. Stir to
coat. Cover with plastic wrap. Refrigerate 8 hours or overnight.

Fire up the grill and prepare for barbecuing. Spray cooking grate with
nonstick vegetable cooking spray, such as Pam. Soak skewers in water for
30 minutes. Drain and discard marinade from duck pieces. On each
skewer, alternate 3 duck pieces with 1 or 2 pineapple chunks and 2 green
onion lengths. Arrange kabobs on grate and grill for 4-6 minutes or until
meat is desired doneness, turning kabobs over once and brushing with
reserved marinade several times.


-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 19 June 2006 at 19:28

21 jun 06

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

Midwestern Grilled Pheasant

 

·         3 bone-in pheasant, grouse or partridge breasts, split in half, skin removed

·         2 tablespoons olive oil

·         2 large carrots, cut into 2x1/4-inch strips

·         2 medium zucchini, cut into 2x1/4-inch strips

·         2 medium yellow summer squash, cut into 2x1/4-inch strips

 

Marinade:

 

·         1 cup apple juice

·         1/2 cup vegetable oil

·         1/4 cup soy sauce

·         1/4 cup packed brown sugar

·         3 Tbsp. lemon juice

·         2 Tbsp. shredded carrot

·         2 Tbsp. snipped fresh parsley

·         2 cloves garlic, minced

·         1/2 tsp. Worcestershire sauce

·         1 bay leaf

·         2 whole peppercorns

 

In 13x9-inch baking dish, combine marinade ingredients. Place breast halves in baking dish in single layer. Turn to coat. Cover with plastic wrap. Chill 6-8 hours, turning breast halves over once. Drain and reserve marinade. Remove and discard bay leaf. Chill marinade.

 

Prepare grill for barbecuing. Spray cooking grate with nonstick vegetable cooking spray. Arrange breast halves on prepared grate. Grill for 15-20 minutes, or until meat is tender and juices run clear, turning breast halves over once and basting with reserved marinade every 5 minutes.

 

In 10-inch nonstick skillet, heat olive oil over medium heat. Add vegetable strips. Cook for 5-8 minutes, or until vegetables are tender-crisp, stirring occasionally. Serve pheasant with vegetables.

 

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

 

Grilled Duck

 

·         2 boneless, skinless whole wild duck breasts, split in half

·         1 medium red cooking apple, cored and cut into 1/4-inch slices

·         1 medium onion, sliced

·         1 8-oz. can sliced water chestnuts, rinsed and drained

·         1/2 tsp. seasoned salt

·         1/4 tsp freshly-ground pepper

 

Prepare grill for barbecuing. Place one breast half in center of 12x12-inch square of heavy-duty aluminum foil. Repeat with remaining breast halves. Arrange apple, onion and water chestnuts evenly over breast halves. Sprinkle evenly with salt and pepper.

 

Fold opposite sides of foil together in locked folds. Fold and crimp ends. Place packets on cooking grate. Grill for 30-45 minutes, or until meat is tender and juices run clear.



-------------
TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 22 June 2006 at 06:12

28 jun 06

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

Pike Kabobs With Peanut Barbecue Sauce



Northern pike have firmer flesh than most freshwater fish, which makes
kabobs possible. Be sure to thread the fish onto two parallel wooden
skewers as described below and handle with care.

• 1/4 cup fresh lemon juice (about 1 lemon)
• 1/4 cup creamy peanut butter
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. sugar
• 1/8 tsp. curry powder
• 1 lb. pike chunks, about 1x2 inches, cut from boneless fillets

Combine lemon juice, peanut butter and Worcestershire sauce in a
saucepan and liquefy over medium heat. Add the sugar and curry powder,
mix well and set sauce aside.

The pike chunks must be at least 1 inch thick and 2 inches long. Thread
two skewers through the fish, with the skewers at least 1/2 inch apart.
Soaking the skewers is not necessary, as the fish will cook fast.

Preheat a propane barbecue, or start four-dozen charcoal briquettes.
Spray grate with non-stick vegetable oil cooking spray. Start cooking on
the briquettes when they are white hot; if using propane, turn unit down
to medium-high once it is pre-heated.

Brush sauce on the fish before putting the kabobs on the grill, then cook,
turning and basting twice, about 5 minutes total. Serve with more sauce
and a tabbouli salad.

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

Barbecued Walleye Fillets

The combination of sauce and tabbouli salad (below) makes this a dish
from the sunny Mediterranean.

• 1/3 cup butter or margarine, melted
• 2 Tbsp. fresh lemon juice
• 1 clove garlic, minced
• 1 tsp. dried leaf oregano
• 1 tsp. dried leaf basil
• 2 tsp. chopped, fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4-6 walleye fillets

Combine butter with lemon juice and stir well. Add the garlic and
seasonings, stir and set aside at room temperature to let the flavors
develop.

Preheat a propane barbecue, or start three dozen charcoal briquettes.
Spray grate with non-stick vegetable oil cooking spray. Start cooking on
the briquettes when they are white-hot; if using propane, turn unit down
to medium-high once it is pre-heated.

Cook fillets about 5 minutes on each side, basting with the sauce when
you start cooking and again when you turn the fillets. Fillets are done
when you insert a fork, turn gently, and the flesh is moist, opaque and
flakes easily. Serve with remaining sauce and tabbouli salad.

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

Tabbouli Salad

Bulgur is cracked wheat, a nutty-flavored, partially-cooked wheat kernel.

• 1 cup dry bulgur
• 1 1/2 cups boiling water
• 1 tsp. salt
• 1/4 cup fresh lemon juice (about 1 lemon)
• 3 cloves garlic, minced
• 5 green onions, chopped
• 1 medium cucumber, peeled and chopped
• 2 ripe tomatoes, chopped
• 1 cup minced fresh parsley
• 2 Tbsp. olive oil
• 1/2 tsp. pepper

Combine the bulgur, boiling water and salt in a bowl. Cover and set aside
about 20 minutes until the bulgur is chewable. Add the rest of the
ingredients and chill 2-3 hours before serving.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 28 June 2006 at 07:02
5 jul 06

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

Marinated & Grilled Northern Pike

• 1/4 cup oil (not olive oil)
• 3 Tbsp rice wine vinegar
• 1 clove garlic
• 1/4 tsp. pepper
• 1 tsp. dried sweet basil
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. grated Parmesan cheese
• 1 lb. northern pike fillets

Combine all the ingredients except the fillets into a blender and purιe.
Pour into a resealable plastic bag, then carefully add the fillets.
Refrigerate and marinate for three hours.

Drain marinade off fillets and reserve liquid. Preheat propane barbecue or
light four-dozen briquettes. When coals are white hot, or grill pre-
heated, reduce to medium-high and start the fillets. Cook 7-10 minutes,
or until fish is opaque and flakes easily when fork is inserted, turning
carefully two or three times and basting with reserved marinade.

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

Grilled Walleye With Horseradish Sauce

• 1/2 cup sour cream
• 2 Tbsp. horseradish
• 1 tsp. lemon juice
• 2 lbs. walleye fillets, about 1 inch thick
• 1/4 tsp. salt
• 1/4 tsp. pepper

Soak a handful of apple or hickory woods chips in water, and start about
three dozen charcoal briquettes in the barbecue. Combine the sour cream
and horseradish in a small bowl; add the lemon juice and chill.

Pat fillets fry with paper towels and season with salt and pepper. Spray
cooking grate with nonstick vegetable cooking spray. When the coals are
white hot, drain the water from the chips, strew them over the coals and
start the fish. Close the barbecue lid for maximum smoky flavor.

Cook walleye about five minutes on each side, turning once. Serve at once
with the horseradish sauce. Chill leftovers and bring them along in a
cooler on your next fishing trip.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 09 July 2006 at 12:50

12 jul 06

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

Greek Pheasant

 

·   1 1/2 pounds pheasant breasts, sliced into strips

·   1 lemon

·   1 tsp. dried oregano

·   3/4 tsp. salt

·   1/2 tsp. pepper

·   2 tbsp. olive oil

Spread pheasant strips on a dinner plate or other wide dish. Grate lemon rind (yellow part only, not the white underneath) over the pheasant, then cut the lemon in half and squeeze juice over all. Sprinkle with dried oregano, salt and pepper.

Heat olive oil in a wide skillet over medium-high heat. Add pheasant and cook, stirring, about 8-10 minutes, or until heated through. Serve with orzo or rice and a chopped salad of purple onion, cucumbers, red pepper and feta cheese, or green vegetable of choice.

 

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

Greek Baked Walleye

·        Walleye fillets (thick fillets work best)

·        1 medium large onion, finely chopped

·        Fresh sage leaves

·        Greek seasonings (use Cavender's or Lowry's and add garlic powder, or several chopped fresh garlic cloves)

·        Paprika (smoked Spanish or hot Hungarian paprika is recommended)

·        Butter

·        Dry white wine (A Sauvignon Blanc works well)

·        1 Tbsp. corn starch

·        4 Tbsp. cold water

Use a 9 x 13" glass pan, oven proof. Cover the bottom of the pan with the finely chopped onions and lay a few leaves of sage over the onions (try to have several per fish fillet).

Sprinkle the walleye fillets with Greek seasoning. Lay fillets in the pan, sprinkle with paprika, and dot with butter. Pour the wine into the pan, approximately 1/2-inch deep. Place into a hot oven (475 degrees) and bake until the fish flakes. Do not over-cook.

Drain juices into a small saucepan and put on a medium heat. Thicken with a mixture of cornstarch dissolved in cold water. Pour over the fillets in the pan and place under the broiler until they are just brown. Serve with rice and a Greek salad.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 12 July 2006 at 06:57
19 jul 06

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

When you’ve worked up an appetite from a long morning of fishing, a
“shore lunch” cooked over a campfire makes an unforgettable treat. One
of the best meals going is a mess of fish cooked over an open fire (with
potatoes and perhaps a can of baked beans) on the bank of a lake or
stream. The scenery is terrific, and the fish is guaranteed fresh.

Most any kind of fish can be used to make a shore lunch. You can cook
on a grate, with aluminum foil directly on the coals or with a camp stove.

See this week’s http://www.baitshopboyz.com/forum/forum_posts.asp?TID=9091&PN=1&TPN=3 - Tip of the Week for pointers regarding campfire cooking,
whether on a grate, in a frying pan or with aluminum foil.

Here’s how to prepare three tasty shore lunches. More to follow next
week.

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

Seasoned Fish And Vegetables

Seasonings to prepare beforehand

• 1/8 tsp. salt
• 1/8 tsp pepper
• 1/2 tsp basil leaves

Other ingredients

• One potato, thinly sliced
• Two carrots, thinly sliced
• One onion, sliced and separated into rings
• 1 Tbsp. butter

Place a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Sprinkle with mixed seasonings, top with vegetables, then butter. If
you wish, sprinkle a little more salt and pepper on vegetables.

Wrap and seal the foil. Place the fish on the grate and cook for 15-20
minutes. If you cook fish by placing the foil directly on the coals, cooking
time will be less, but will depend on weather, size of package and
intensity of heat. Try cooking 5 minutes per side, then checking for
doneness and adjusting cooking time appropriately.

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

Fish Fillets With Bacon, Mayo & Onion

Form a shallow tray with an 18”x18” piece of heavy-duty aluminum foil.
Place several pats of butter and thin slices of onion on the foil. Lay a
medium-sized fillet on the onion. Spread real mayonnaise on the fillet
and season with salt and pepper. Top the fish with bacon strips and
grated, sharp cheddar cheese.

Seal the foil; Open the foil to check the bacon. When it’s done, so is the
fish.

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

Fish ΰ l’Orange

Place a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Top fillet with one tablespoon of butter and orange slices with the
peel left on. Salt and pepper to taste. Wrap the aluminum foil and seal.
Cook packet for 15-20 minutes on a grate, or over coals until done.


-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 20 July 2006 at 06:56
26 jul 06

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

Concluding our series on “quick and easy shore lunches,” here are three
more:

Bacon-Baked Fish and Pepper Strips

Lay a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Top it with a small green pepper cut into strips, a small onion, sliced
and separated into rings, and two slices of bacon cut into 1-inch pieces.
Salt and pepper to taste. Wrap and seal the foil, and cook the fish for
15-20 minutes. When the bacon is done, so is the fish.

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

Teriyaki Fish Fillet

Lay a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Top the fillet with sliced onion and green pepper, if desired. In a
small bowl, combine 2 tablespoons lemon juice, 1 tablespoon brown
sugar and 1 tablespoon soy sauce (or a single restaurant packet). Pour
the mixture over the fish, then wrap and seal the foil. Cook 15-20
minutes.

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

Fish ΰ l’Woodsman

• 2 Large trout or other fish steaks or fillets, 1 inch thick
• 1 1/2 tsp. salt
• 3 Tbsp butter or margarine

Remove all moisture from surface of fish by blotting with paper towels,
set aside.

Sprinkle salt in an even layer over bottom of 8-inch cast-iron skillet.
Place skillet on cooking grate over campfire. Heat skillet until drop of
water dances across surface when flicked onto it. Squarely drop fish into
skillet. Sear for 10 seconds on each side, then add butter or margarine to
skillet. Cook 4 minutes, turn steaks over, then cook an additional 4-6
minutes longer, or until fish is firm and opaque and just begins to flake.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 26 July 2006 at 10:05
2 aug 06

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

Riverside Bullheads

• 1 Tbsp. butter or margarine, softened
• 6 whole, drawn bullheads, skin and heads removed
• 8 oz. fresh mushrooms, sliced (about 2 cups)
• 2/3 cup dry, white wine
• 1/4 cup chopped onion
• 2 Tbsp. vegetable oil
• 1 Tbsp. plus 1 1/2 tsp. dried parsley flakes
• 1 Tbsp. plus 1 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. dried thyme leaves

Build a campfire and allow it to burn down to glowing coals. Cut six
18x14-inch sheets of heavy-duty foil spread 1/2 tsp. butter on each
sheet of foil. Place one bullhead in center of each sheet. Turn up edges,
slightly. In medium mixing bowl, combine remaining ingredients. Spread
heaping 1/3 cup of mixture evenly over each fish.

Fold long sides of foil together in locked folds fold and crimp short ends;
seal tightly. Place packets on cooking grate over campfire. Cook for 9
minutes. Turn packets over. Cook for 5-9 minutes longer, or until fish
begins to flake when fork is inserted at backbone in thickest part of fish.
Packets can be placed directly on coals; cooking time will be shorter.

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

Bullheads Marinated In Barbecue Sauce

• 3 Tbsp. chopped onion
• 1 Tbsp. olive or vegetable oil
• 1/4 cup packed dark brown sugar
• 1/4 cup catsup
• 1/4 cup cider vinegar
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. dried oregano leaves
• 1 1/2 to 2 lbs. small, whole bullheads, heads and skin removed

In small skillet, cook and stir onion in olive oil over medium heat until
tender, about 3 minutes. Stir in brown sugar, catsup and vinegar,
Worcestershire sauce, dry mustard, salt, pepper and oregano. Cook,
stirring occasionally, until bubbly. Reduce heat. Simmer, stirring
occasionally, for 10 minutes.

Place fish in medium bowl. Pour marinade over fish; cover. Refrigerate at
least 30 minutes, turning fish over once. Set oven to broil and/or 550
degrees, or fire up the grill. With slotted spoon, remove fish from
marinade and place on broiler pan or barbecue grill. Baste with marinade.
Broil or grill for about 8 minutes; turn. Baste with marinade and cook
another 7 minutes or until fish flakes easily at the backbone.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 02 August 2006 at 07:57
9 aug 06

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

This week’s recipes come from Timothy Manion, a native of Wisconsin
who grew up with a love for the outdoors and for cooking. His book, Wild
Game and Country Cooking, can be found on Ebay or Amazon.com, and is
well worth a look.

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

Deep Fried Walleye Fillet

Described by Timothy as “my favorite preparation method.”

• 2 lbs walleye fillets
• 4 oz. saltine crackers
• 3 eggs
• 1/4 cup milk
• Salt and pepper to taste
• 2 fresh lemons, cut into wedges
• Peanut (or canola) oil

Combine eggs and milk, then beat thoroughly until mixed. Crush crackers
in blender or food processor, then place in separate dish.
Dip fillets in egg mixture, then in cracker crumbs and fry in peanut oil
approximately 3 minutes on each side, or until golden brown. Drain on
paper towel and place in warming dish. Serve hot with lemon wedges and
potato pancakes with applesauce.

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

Potato Pancakes

“A delicious compliment to be served with fillet of walleye dinner.”

• 8 medium potatoes
• 1 cup flour
• 2 large eggs
• Salt and pepper to taste
• Cold beef bouillon or game stock

Grate potatoes raw and let them stand for 5 minutes in enough cold water
to cover. Drain the potatoes and squeeze them dry in a towel.

Measure the amount of raw potato pulp; add an equal amount of cold
meat stock, 1 cup flour, 2 large eggs (slightly beaten), and salt and
pepper to taste. Beat the mixture vigorously to blend it. Add another cup
of flour in small amounts, beating after each addition until the mixture
reaches pancake batter thickness.

Heat a griddle and generously grease it with bacon drippings. Spoon 2
tablespoons of the batter into the pan for each cake. Cook the cakes over
medium heat until they are golden brown on both sides, turning the
cakes only once. Serve with butter, syrup and applesauce.

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

Creamed Venison On Biscuits

• 1 lb venison, ground or cut into cubes
• 1 small onion, chopped
• 2 Tbsp. vegetable oil
• 3 Tbsp. all-purpose flour
• 2 beef bouillon cubes
• 1 tsp. Worcestershire sauce

Sautι meat and onion in oil in a skillet until brown. Drain off excess oil.
Add remaining ingredients and simmer for 20 minutes. Serve over
biscuits.

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

Biscuits

• 2 cups sifter all-purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. vegetable shortening
• 3/4 cup milk

Sift dry ingredients together and cut in shortening. Add milk to make a
soft dough. Place on a lightly floured board and knead a few seconds. Roll
out 1/2-inch thick and cut with floured biscuit cutter (you can also use a
drinking cup or glass of appropriate diameter). Place on a greased baking
sheet and bake in a 450-degree oven for about 12 minutes. Makes
fourteen 2-inch biscuits.

-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 11 August 2006 at 08:18
16 aug 06

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

Baked Stuffed French Loaf

Enhance the flavors in this dish with a Caesar salad.

• 1 lb ground venison (deer, elk, antelope, moose or caribou)
• Salt and pepper to taste
• 1 tsp. garlic powder
• 1/2 cup onion, diced
• 2 cloves garlic (1 minced, 1 not)
• 1 loaf French bread
• 5 Tbsp. butter, melted
• 2 Tbsp. flour
• 1 1/2 cups milk
• 1 tsp. Worcestershire sauce
• 1 egg
• 2 cups Cheddar cheese, shredded
• 1 cup olives, chopped

Preheat oven to 375 degrees. In skillet, sautι venison, salt, pepper, garlic
powder, onion and 1 clove minced garlic. Drain on paper towel.

Break open French bread along seam or slice off top. Remove soft center
and crumble. In skillet, melt 3 Tbsp. butter and sift in flour. Stir in milk
slowly, cooking until smooth and stiff. Remove from heat. Add
Worcestershire sauce, egg, cheese, olives, meat mixture and crumbled
bread crumbs. Mix well.

Fill loaf and press edges together. Rub outside of loaf with garlic clove
and brush with remaining 2 Tbsp. butter. Bake 30 minutes.

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

Venison Bourguignon

Serve over noodles, rice or mashed potatoes with a Caesar salad and a
glass of red wine.

• 6 strips bacon
• Salt and pepper to taste
• 2 lbs. venison stew meat (deer, elk, antelope, moose or caribou)
• Flour
• 1 can beef broth
• 1 onion, minced
• 3 cloves garlic, minced
• 2 Tbsp. catsup
• 1/2 tsp. oregano, rubbed
• 2 bay leaves
• 1 lb. fresh mushrooms, sliced and sautιed
• 1/2 cup red wine

Preheat oven to 325 degrees. Fry bacon in skillet and drain on paper
towel. Salt and pepper stew meat and coat in flour. Brown in skillet with
bacon fat and drain on paper towel.

Place all ingredients in baking dish except mushrooms and wine. Cover
and bake 2 hours, stirring occasionally. Add mushrooms and wine and
bake 20 minutes.

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

Caesar Salad

• 1 1/2 heads Romaine lettuce
• 1 egg, coddled (cooked slowly in water just below the boiling point)
• 1 clove garlic
• 2 ounces olive oil
• 1 ounce red vinegar
• 1/4 tsp. dry mustard
• 1/4 tsp. Worcestershire sauce
• 1 anchovy
• 1 lemon
• Parmesan cheese

Break up garlic and rub into the sides of a wooden bowl along with
anchovy. Add olive oil, red vinegar, dry mustard and Worcestershire
sauce. Stir vigorously in the bottom of the bowl.

Add lettuce to the mixture. Coddle egg and break over lettuce, then
squeeze lemon over entire salad. Toss thoroughly, add Parmesan cheese
and serve immediately.

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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 17 August 2006 at 16:47

23 aug 06

 

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

 

Being of mostly-German descent, and – thanks to the U.S. Army – having been born in Wόrzburg, a Bavarian town in Germany, I have always held an interest in German history, culture and cooking. Germany has a long, rich tradition of hunting and fishing, and it is only proper that I honor that tradition here.

 

Looking at these recipes, I found some of the ingredient lists to be a little “involved;” having said that, I believe that the results are worth it.

 

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

 

Schwarzwδlder Eintopf

(Black Forest Stew)

 

Marinade:

·        1 cup chopped onions

·        1/2 cup chopped carrot

·        1/2 cup chopped celery

·        1 clove garlic, minced

·        2 whole cloves

·        1/4 tsp. rosemary

·        1/4 tsp. thyme

·        1 bay leaf

·        6 cranberries

·        5 peppercorns

·        1 Tbsp. chopped parsley

·        1/2 tsp. salt

·        3 cups dry, red wine

·        1/4 cup red wine vinegar

·        1/2 cup vegetable oil

 

Stew:

·        3 lbs. venison stew meat

·        1/2 tsp. marjoram

·        1/4 cup butter or margarine

·        1 cup chopped onions

·        1/4 cup flour

·        1 cup beef broth

·        1/4 tsp. pepper

·        1 cup sour cream

 

Place marinade ingredients into a 2-quart saucepan. Bring marinade to a boil. Reduce heat and simmer 10 minutes. Cool.

 

Place venison and marjoram in a large casserole dish. Pour cooled marinade over meat. Cover and refrigerate 24 hours, stirring occasionally. Drain meat, reserving marinade. Pat meat dry.

 

In a large saucepan melt butter. When hot, add the meat; brown, stirring to prevent burning. Remove meat and brown remaining 1 cup onions. Stir in flour; mix until well-blended. Add broth and 2 cups reserved marinade. Add pepper.

 

Bring stew to a boil, stirring until slightly thickened. Add meat, cover and simmer about 1 hour, until meat is tender. Skim off fat. Add sour cream and heat through.

 

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

 

Marinierter Hase

(Marinated Rabbit)

 

·        1 three-pound rabbit, cut into serving pieces

·        1 tsp. salt

·        1/4 tsp. pepper

·        3 Tbsp. vegetable oil

 

Marinade:

·        2 cups red wine

·        2 cups chicken broth

·        1 tsp. allspice

·        2 bay leaves

·        1 tsp. thyme

 

Sauce:

·        1 dozen pickled white onions (cocktail size)

·        1 dozen stuffed green olives, sliced

·        1/2 lb. fresh mushrooms, sliced

·        2 Tbsp. butter

 

Rub rabbit with salt and pepper; put into a large bowl. Mix together marinade ingredients; add to rabbit, and refrigerate overnight. Drain the pieces of rabbit, but do not pat dry. Strain and reserve marinade.

 

In a large frypan over high heat, quickly brown all sides of rabbit pieces in hot vegetable oil. When brown, pour in reserved marinade and simmer over low heat 1 hour or until rabbit is tender.

 

Just before rabbit is done, sautι onions, olives and mushrooms in hot butter. Add to rabbit mixture. Serve with boiled potatoes.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 17 August 2006 at 16:51

30 aug 06

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

Continuing our series on German fish and game dishes, here are two more recipes using common fish and game found in this area.

 

Rebhόhner mit Sauerkraut

(Partridges with Sauerkraut)

 

·        2 large partridges

·        Salt and pepper

·        6 slices bacon

·        2 sticks butter

·        1 cup beef broth

·        1 small chopped onion

·        2 lbs. sauerkraut

·        5 juniper berries

 

Clean partridge. Rub inside and out with salt and pepper. Cover with bacon slices.

 

Heat the butter in a large saucepan. Brown partridges well on all sides for 10 minutes. Add onion, juniper berries and broth. Cover and simmer for about 1 hour or until tender. Baste with liquid 2 or 3 times during cooking.

 

Cook the sauerkraut, joint the birds. Arrange on a heated platter with the bacon.

 

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

 

Forelle Blau

(Blue Trout)

 

·        4 fresh, whole drawn trout, about 3/4 lb. each

·        2 tsp. salt

·        1 cup vinegar, heated

·        4 cups water

·        1/4 cup white wine

·        1 sprig parsley for garnish

·        1 lemon for garnish

·        1 tomato for garnish

 

Rinse trout thoroughly with cold water. Sprinkle 1/4 tsp salt inside each fish. To make trout look attractive, tie a thread through the tail and underside of the mouth to form a ring. Arrange fish on a large platter and pour vinegar over them. This process will turn them blue in color.

 

In a 4-quart saucepot bring water, remaining salt and wine to a simmer. Carefully place the trout in the water and simmer (be sure not to boil) about 15 minutes. Remove trout with a slotted spoon, drain on paper towels, and arrange on a preheated platter. Garnish with parsley, lemon and tomato slices.

 

In Germany, trout is served with small boiled potatoes that have been tossed with melted butter and sprinkled with chopped parsley. A cold sauce accompanies the dish. This is made from:

 

·        1 cup whipped heavy cream

·        1/4 tsp sugar

·        2 Tbsp prepared horseradish

·        1 tsp. lemon juice

·        Salt and pepper to taste

 



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 08 September 2006 at 09:42

6 sep 06

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

With the arrival of autumn and hunting seasons, it is time to start cleaning out the freezer in order to make room for this year’s game. Usually, I will take this time to grind any leftover game in the freezer for burger, or will make batches of jerky; however, I recently came across the canning method described below, and it looks to be worth a try. Leftover fish can be smoked or pickled.

 

Smoky Canned Big Game Chunks

 

Use this meat to make quick stews, or shred and add to barbecue sauce for unusual sloppy joes.

 

·        3 or more pounds boneless big game steaks or other large cuts, 3/4 to 1-inch thick

 

Marinade (for each three pounds of meat):

·        1/2 cup soy sauce

·        1/4 cup vegetable oil

·        1 tsp. sugar

·        1 tsp. black pepper

·        3 cloves garlic, chopped

·        1/2 tsp. Worcestershire sauce

 

*Optional - if you do not have a smoker, but still want your meat to have a smoked flavor, add liquid smoke to taste. A suggested place to start is 1 tablespoon.

 

Canning Broth (for each three pounds of meat):

·        1 cup venison stock or beef broth

·        1/4 cup vinegar

·        1 tsp. sugar

 

Place meat in a single layer in large, glass baking dish. In food processor or blender, combine all marinade ingredients; process until smooth. Pour half the marinade over meat. Turn meat over and cover with remaining marinade. Place plastic wrap directly on surface of meat. Refrigerate at least 3 hours.

 

If you do not have a smoker or prefer meat to be unsmoked, skip the smoking procedure and proceed to the canning procedure.

 

Smoking:

 

Prepare hot smoker and soak your favorite wood chips. Hickory, mesquite, cherry, alder, apple or maple are typically used. Fill water pan of smoker about 2/3 full with water.

 

Drain meat, reserving marinade. Place meat on top and bottom racks of hot smoker. Top meat with thinly-sliced onion, if desired. Smoke meat until meat is medium doneness, usually 2 to 3 hours, basting meat once with marinade and reversing position of the racks. Remove meat from smoker; cool slightly.

 

Canning:

 

In medium saucepan, combine all canning broth ingredients. Heat to boiling. Remove from heat; set aside. Cut meat into 1 to 1-1/2-inch chunks.

 

Wash pint jars, bands and lids in hot, soapy water. Rinse well. Place jars and bands in sink filled with hot, clear water. Place lids in saucepan. Cover with hot water. Heat to barely simmering over low heat.

 

If you skipped the smoking procedure, cut marinated meat into 1 to 1-1/2-inch chunks and cook to rare; pack while still hot. Smoked chunks can be packed warm into jars. Whether smoked or unsmoked, leave a one-inch space at top.

 

Add boiling broth, leaving 1-inch space at top. Wipe rims with clean cloth.

 

Place warm lids and bands on jars. Tighten firmly, but lightly. Place sealed jars on trivet in pressure cooker. Follow pressure cooker manufacturer’s directions for number of jars and amount of water to add to cooker. Heat until 10 pounds of pressure is reached, then begin timing. Process for 1-1/4 hours (75 minutes) at 10 pounds pressure.

 

Allow pressure to drop naturally. When pressure has dropped completely, remove jars with tongs. Place in a draft-free place for 12 hours. Check seals according to lid manufacturer’s directions. Refrigerate any jars that have not sealed properly; use within 3 days. Store sealed jars in a dark, cool place; use within one year.

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

 

Pickled Fish

 

This basic recipe is a good place to start if you have never pickled fish before.

 

Brine:

 

·        1 cup pickling salt

·        6 cups water

·        1 to 1-1/2 pounds fish fillets, cut into 1-inch chunks

 

Pickling Solution:

 

·        1/2 cup granulated or packed brown sugar

·        1/2 cup distilled water

·        1 cup white vinegar

·        1 Tbsp. plus 1 tsp. pickling spices

·        2 to 4 cloves

 

In glass container, combine pickling salt and water, stirring until salt dissolves. Add fish. Cover and refrigerate 12 hours. Remove; rinse in cold water and place in a glass container.

 

Cover fish with white vinegar and refrigerate 12 hours. Discard the vinegar; rinse the fish with cold water and put it into the pickling jars.

 

Mix all ingredients for pickling solution in saucepan. Heat to boiling. Reduce heat. Cover and simmer 10-15 minutes. Let cool to 160-180 degrees before pouring over fish. Pour cooled pickling solution into jars, covering fish completely. Seal the jars. Refrigerate for 5 days before eating. Stir fish or shake jars once during the 5 days for good saturation.

 

Store the undrained fish in the refrigerator no longer than 6 weeks. Keep fish covered and refrigerated in the pickling solution until serving time.

 

Serve pickled fish as an appetizer, snack or salad. Drain the chunks and blot thoroughly with paper towels to remove excess liquid. Serve with assorted crackers or Melba rounds.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 08 September 2006 at 09:47

13 sep 06

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

Continuing our series on “cleaning out the freezer” in preparation for fall, here is another recipe for pickled fish and one for jerky.

 

Lemon-Pickled Fish

 

·        3 lbs. any freshwater fish fillets

·        4 cups water

·        1 cup canning or pickling salt

·        9 cups distilled, white vinegar, divided

·        1 large red or white onion, thinly sliced

·        1 lemon, thinly sliced

·        2-1/2 cups sugar

·        5 bay leaves

·        1/4 cup plus 1 Tbsp. mixed pickling spices

·        1/4 cup bottled lemon juice

 

Freeze fish 48 hours at zero degrees Fahrenheit. Defrost. Cut fish into 1 to 2-inch pieces. Set aside.

 

In large glass mixing bowl, combine water and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. Drain and discard brine. Rinse fish in cold water until rinse water is clear. Drain.

 

In same bowl, place fish and 4 cups vinegar. Cover with plastic wrap. Refrigerate 2 days. Drain and discard vinegar. Rinse fish in cold water until rinse water is clear. Drain.

 

In three 1-quart jars, loosely layer fish and onion add a slice or two of lemon per jar. Cover and chill.

 

In 2-quart saucepan, combine remaining 5 cups vinegar, the sugar, bay leaves and pickling spices. Bring mixture to a boil over medium heat, stirring constantly until sugar is dissolved. Remove from heat. Cool completely. Stir in juice.

 

Pour pickling liquid over fish to cover. Seal jars, using 2-part sealing lids. Refrigerate 4-5 days before serving. Store in refrigerator no longer than 4 weeks.

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

 

Lowen Family Jerky Recipe

 

The Lowens have been friends of the family for nearly 30 years. This recipe is as good now as it was then!

 

·        1/4 cup http://www.mortonsalt.com/ - - Morton Tender-Quick

·        1 tsp. Alpine Touch

·        2 Tbsp. sugar

·        1 Tbsp. liquid smoke

·        1/2 tsp. garlic salt

·        1 Tbsp. Worcestershire sauce

 

Mix ingredients together well. Add enough thin strips of meat OR ground meat to fill gallon jar, then just enough spring water or apple cider to cover meat. Mix everything well.

 

Marinate overnight-to-two days; no longer than three. Mix or stir often to distribute flavor and curing agents.

 

Lay strips out on dehydrator trays or cookie sheets in single layers. If ground meat, flatten between wax paper and cut into strips, or shoot out of a jerky gun.

 

Dehydrate at 140-145 degrees or dry in oven at no more than 200 degrees, at least until leathery, then as long as you want after.

 

Store in airtight bags or containers. Freeze for longer life if necessary.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 19 September 2006 at 18:04

20 sep 06

 

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

 

Venison Sausage is extremely versatile and can be as simple or as complicated as you want it to be. It can be made and cooked fresh, or frozen in bulk, patty or link form. It can be crumbled, shaped into patties or stuffed into casings and cooked.

It is my intention to provide easy-to-make sausage recipes that require no special ingredients, tools or techniques. For this week, we begin with two recipes for basic, flavorful venison sausage that can be used for a variety of purposes. Over the next couple of weeks, we will look at more specialized recipes, including those for breakfast, Italian and Mexican chorizo sausage.

Fresh Ground Sausage

·        1 lb. lean, ground venison

·        1 tsp. fennel seed

·        1 tsp. salt

·        1/2 tsp. garlic powder

·        1/4 to 1/2 tsp. crushed red pepper flakes.

In medium mixing bowl, combine all ingredients. Mix well. Shape mixture into eight 3-inch patties.

In heavy nonstick skillet, cook patties over medium heat for 5-6 minutes, or until meat is no longer pink in center, turning patties over once or twice.

Patties can also be frozen in sealable plastic bags between layers of waxed paper. To prepare from a frozen state, cook patties in nonstick skillet over medium-low heat for 18-10 minutes, or until meat is no longer pink in center, turning patties over once or twice.

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

Venison Sausage

·        1 lb. lean, ground venison, crumbled

·        2 tsp. seasoned salt

·        1-1/2 tsp. ground sage

·        1-1/2 tsp. poultry seasoning

·        1-1/2 tsp. dried parsley flakes

·        1/4 to 1/2 tsp. cayenne pepper

·        2 Tbsp. vegetable oil

In medium mixing bowl, combine all ingredients, except oil. Shape mixture into 6-inch log. Wrap in plastic wrap. Refrigerate several hours or overnight.

Slice log into eight 3/4-inch patties. In heavy nonstick skillet, heat oil over medium heat. Add patties. Cook for 8-10 minutes, or until meat is firm and browned, turning patties over once.



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 19 September 2006 at 19:13

27 sep 06

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

On November 9th of 2005, I featured an excellent and easy recipe for http://www.baitshopboyz.com/forum/forum_posts.asp?TID=9249&PN=5 - venison breakfast sausage . Below are two more breakfast sausage recipes that are easy, versatile and can be frozen for future use. As with any of the sausage recipes printed in this column, the sausage in these recipes can be used in bulk, patties or links.

 

Fresh Breakfast Sausage

 

·        2 lbs. lean, ground venison, crumbled

·        2 lbs. ground pork, crumbled

·        1/3 cup plus 2 Tbsp. ice water

·        1-1/2 Tbsp. salt

·        1 tsp. white pepper

·        1 tsp. rubbed sage

·        1 tsp. ground thyme

·        1/4 tsp. nutmeg (optional)

·        1/4 tsp. ginger (optional)

 

In large mixing bowl, combine ground venison and ground pork. In small mixing bowl, combine remaining ingredients. Add to meat mixture. Mix by hand until ingredients are evenly distributed. Cover with plastic wrap and refrigerate.

 

Sausages may be pan-fried or grilled. Wrap tightly and freeze any remaining sausage for future use.

 

 

Potato Sausage

 

Fry this sausage for breakfast, lunch or dinner, or use it to make an interesting meatloaf.

 

·        1 quart water

·        2 lbs. peeled potatoes

·        1 lb. trimmed deer, antelope, elk or moose

·        1 lb. boneless fatty pork shoulder or pork butt (bacon ends or pieces also work very well)

·        1 medium onion, coarsely chopped

·        1 egg, beaten

·        1 Tbsp. salt

·        1/2 tsp. ground allspice

·        1/4 tsp. ground sage leaves

·        1/4 tsp. dried basil leaves

·        1/4 tsp. sugar

 

In 2-quart saucepan, heat water to boiling. Add potatoes and return to boiling. Reduce heat; cover. Simmer until potatoes are fork-tender, 25-35 minutes. Drain. Cool potatoes and cut into 3/4-inch cubes.

 

Cut deer and pork into 3/4-inch cubes. In large mixing bowl, combine deer, pork, potato cubes, onion and egg. In small bowl, mix remaining ingredients. Sprinkle over meat and potato mixture; mix well. Cover bowl tightly with plastic wrap. Refrigerate at least 1 hour to blend flavors.

 

Chop or grind meat and potato mixture to medium consistency. Shape into thin patties. Fry in nonstick skillet over medium low heat in a small amount of vegetable oil until browned and cooked through, turning once.



-------------
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 27 September 2006 at 12:10

4 OCT 06

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

Both of this week’s recipes can also be used fresh or frozen, in patties, casings or in bulk, as desired.

 

Garlic Sausage

 

Serve patties of garlic sausage as a main course with a hearty soup, tossed salad and French bread. This sausage is also excellent on pizzas or in chili.

 

·        1 1/2 lbs. boneless fatty pork shoulder or pork butt

·        1 lb. trimmed deer or other big-game meat

·        3 or 4 Tbsp. fresh, minced garlic (depending on taste)

·        1 Tbsp. salt

·        1 tsp. pepper

·        1/2 cup water

 

Cut pork and deer into 3/4-inch cubes. Place in large mixing bowl. Sprinkle garlic, salt and pepper over meat; mix well.

 

Chop or grind to medium consistency. Return meat mixture to large mixing bowl. Add water; mix well. Cover bowl tightly with plastic wrap. Refrigerate for two days to blend flavors and allow garlic to mellow.

 

Shape into thin patties and fry over medium heat until browned and cooked through, turning once; sausage can also be crumbled and browned or stuffed into casings. Sausage can be frozen uncooked after two-day blending period.

 

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

 

Mexican Chorizo Sausage

 

Boldly flavored, this sausage can be used for tacos, chili or tiny appetizer meatballs.

 

·        2 lbs. trimmed deer or other big game meat

·        2 lbs. boneless fatty pork shoulder or pork butt

·        2 Tbsp. paprika

·        1 Tbsp. salt

·        1 Tbsp black pepper

·        2 tsp. crushed red pepper flakes

·        1 tsp. sugar

·        1 tsp. garlic powder

·        1/2 tsp. dried oregano leaves

·        1/4 tsp. cumin seed

·        1/4 cup white vinegar

 

Cut deer and pork into 3/4-inch cubes. Place in large mixing bowl. In small bowl, mix remaining ingredients except vinegar. Sprinkle over meat; mix well.

 

Chop or grind to medium consistency. Return meat mixture to large mixing bowl. Add vinegar; mix well. Cover bowl tightly with plastic wrap. Refrigerate for at least one hour to blend flavors.

 

Cook over medium heat, stirring occasionally, until brown. Use for tacos or chili. Or, shape into tiny meatballs or patties and fry over medium heat until browned and cooked through, turning to brown all sides. Sausage can also be stuffed into casings. Sausage can be frozen uncooked.

 



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 27 September 2006 at 12:14

11 OCT 06

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

Both of this week’s recipes include instructions for casings, but can also be used or frozen in patties or in bulk, as desired.

 

Italian Sausage

 

·        5 lbs. lean, ground venison, crumbled

·        5 lbs. ground pork, crumbled

·        5 tsp. fennel seed

·        5 tsp. crushed red pepper flakes

·        5 tsp. chili powder

·        5 tsp. dried oregano leaves

·        2-1/2 tsp. canning/pickling salt

·        1-1/2 tsp. garlic powder

·        1-1/4 tsp. freshly-ground pepper

·        Optional – Natural hog casings (29-32mm)

 

In large mixing bowl, combine ground venison and ground pork. In small mixing bowl, combine remaining ingredients, except casings. Sprinkle seasoning mixture evenly over meat. Mix by hand until ingredients are evenly distributed. Cover with plastic wrap. Refrigerate until ready to stuff.

 

Prepare and stuff casings, using a 3/4-inch horn and twisting off in 6-inch links. To make patties, shape mixture evenly into patties and layer with wax paper.

 

Sausages may be pan-fried with sliced onion and green pepper, if desired, or used to make meatballs, spaghetti sauce, or meatloaf, as pizza topping or any one of a dozen other uses. Wrap tightly and freeze any remaining sausages for future use.

 

 

Bratwurst

 

·     3 lbs. lean, ground venison, crumbled

·     3 lbs. ground pork, crumbled

·     2 Tbsp. canning/pickling salt

·     2 Tbsp. dried parsley flakes

·     1 Tbsp. crushed red pepper flakes

·     1 Tbsp. dried onion flakes

·     2 tsp. garlic powder

·     1 tsp. freshly-ground pepper

·     Optional – collagen casings (32 mm) or natural hog casings (29-32mm)

 

In large mixing bowl, combine ground venison and ground pork. In small mixing bowl, combine remaining ingredients, except casings. Sprinkle seasoning mixture over meat. Mix by hand until ingredients are evenly distributed. Cover with plastic wrap. Refrigerate until ready to stuff.

 

Prepare and stuff casings, using a 3/4-inch horn and twisting off in 6-inch links. It may be necessary to hand-tie ends of each link with kitchen string if collagen casings are used. If any air pockets remain on the surface of sausages, pierce the casing with a sterilized sausage pricker or needle. To make patties, shape mixture evenly into patties and layer with wax paper.

 

To prepare, place desired number of sausages in saucepan with one inch of water or beer. Bring to a boil over high heat. Reduce heat to medium and cover. Simmer for 4-6 minutes, or until sausages are firm. Sausages may be grilled, or cooled, sliced and used in recipes as desired.

 



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 08 October 2006 at 04:56

18 oct 06

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

 

Roast Pronghorn Loin

 

·        2-1/2 to 3 lb. trimmed antelope loin

·        1 clove garlic, crushed

·        1% milk

·        3 medium onions, sliced

·        Salt and pepper

·        1/2 pkg. dry onion soup mix

·        1/2 cup water

·        1 tsp. liquid smoke

·        1/2 tsp. Worcestershire sauce

 

Place meat in a baking dish with one crushed garlic clove. Cover meat with 1% milk. Marinate in refrigerator for at least 24 hours.

 

Preheat oven to 325 degrees. If you use a slow cooker, do not preheat. Remove meat from marinade and wash thoroughly.

 

Salt and pepper the meat. Fashion a basket of foil wrap in a baking dish or slow cooker. Line the foil basket bottom and sides with onion slices. Place meat between onion slices; add onion soup mix, water, liquid smoke and Worcestershire sauce. Place remaining onion slices on top of meat and tightly seal the foil basket at the top.

 

Bake in the oven or slow cooker at 325 degrees for 1-1/2 hours. Test for doneness; meat should be thoroughly cooked.

 

Drain broth; it can be served over the meat or used as a gravy base. Serve with cooked onion slices on the meat.

 

 

Pronghorn Minute Steaks With Pan Gravy

 

·        8 antelope steaks, approximately 1/2-inch thick.

·        Salt

·        Pepper

·        Garlic powder

·        Flour

·        Cooking oil

 

Place meat on cutting board. Add salt, popper and garlic powder to each piece. Coat each piece with flour and pound the flour into the meat with a tenderizing mallet. This will thin the meat and tenderize it. Turn the meat; add spices and flour and repeat pounding process.

 

Coat bottom of 12-inch skillet with oil and fry pieces over medium-high heat until coating is crisp and golden brown.

 

Pan Gravy

·        4 Tbsp. cooking oil

·        2 Tbsp. flour

·        Salt

·        Pepper

·        1 1/2 cups milk

 

Add oil to frying residue in skillet, heat at medium-high. Slowly sprinkle in flour, stirring as flour fries to prevent lumps from forming.

 

Slowly add milk while briskly stirring the mixture.  Add salt and pepper and cook at medium-high until gravy thickens. Serve over steak or on biscuits.



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 08 October 2006 at 05:03

25 oct 06

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

 

Old-Fashioned Liver And Onions

·        1/3 cup all-purpose flour

·        1/2 tsp. salt

·        1/4 tsp. pepper

·        1 lb. venison liver, cut into 1/2-inch pieces

·        4 slices bacon, cut into 1-inch pieces

·        2 medium onions, sliced

 

In shallow dish or on sheet of waxed paper, combine flour, salt and pepper. Dredge liver slices in flour mixture, set aside.

 

In 10-inch cast-iron skillet, cook bacon over medium heat for 4-5 minutes, or until bacon is crisp, turning occasionally. Remove bacon from skillet and drain on paper towels.

 

Add liver and onions to bacon drippings in skillet. Cook for 6-8 minutes, or until meat is well done, stirring occasionally. Top liver and onions with bacon pieces.

 

==========================================

 

Korean Venison

·        1lb. venison tenderloin, cut into 1/4-inch-thick slices

Marinade:  

·        1/3 cup soy sauce

·        3 Tbsp. sugar

·        2 Tbsp. sesame oil

·        2 tsp. dehydrated minced onion

·        1/2 tsp. ground ginger

·        1/4 tsp garlic powder

·        Freshly-ground pepper to taste

 

In shallow dish, combine marinade ingredients. Add steak slices, stirring to coat. Let stand at least 15 minutes, stirring occasionally.

 

Heat 10-inch cast-iron skillet over medium-high heat. Using slotted spoon, transfer steaks to skillet. Cook for 3-4 minutes, or until meat is no longer pink, stirring frequently.

 

Serve tenderloin slices on bread or buns, with rice or over a baked potato, if desired. 



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 03 November 2006 at 17:22

1 nov 06

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Venison Leg Roast

From Kenneth LaFond of North Carolina

·        One 6-8 lb. venison roast, boned-out and trimmed of fat and membranes

·        1 cup venison or beef broth

·        1 lb. smoked bacon

·        2 medium onions, coarsely chopped

·        1 bell pepper, coarsely chopped

·        Salt and pepper to taste

 In a large oven bag add 1 Tbsp. flour and shake bag to coat the inside. Lay the bacon out over the roast evenly and put in bag with the other ingredients. Tie bag closed and cut a 1/2-inch hole in top of bag.

 Bake at 350 for first hour then lower heat to 325 and roast for 2-1/2 hours.

When done, remove from bag. Carve roast, and return it to the gravy and serve. Enjoy!

Ken’s comments: This recipe was given to me by a Ft. Bragg wildlife officer. Every time we make this, our guests insist on getting the recipe. It’s really great!

Elk n’ Beans

From Mike Oliveira of  Idaho

·        1 onion, peeled and chopped

·        2 Tbsp. olive oil

·        1 lb. elk meat, cubed (any venison can be substituted)

·        4 cloves garlic, peeled and minced

·        2 8-oz. cans of diced tomatoes

·        1/2 cup low-sodium beef stock

·        1 16-oz. can of kidney beans

·        1/2 tsp. basil

·        1/2 tsp. thyme

·        Tabasco sauce to taste

Heat oil in a large skillet and brown the meat cubes. Add onion to the skillet and brown, stirring constantly. Add the garlic, tomatoes, basil, thyme and Tabasco sauce, then cook over low heat for two to three minutes.

Rub a casserole dish with garlic and add half the beans. Pour in mixture and top with the remaining beans. Pour in beef stock and bake in an oven pre-heated to 325 degrees for 1-1/2 hours.

Mike’s comments: when serving add a bit more Tabasco sauce to taste and a dash or two of salt, it makes the whole dish!

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

Ruth's Cheesecake

From Ruth Jones of Chester

This recipe obviously contains no fish or game; however, it might score points with your storm and strife when you show her what a well-rounded fellow you truly are! A good treat for a birthday, anniversary, Mothers Day or “just because….”

·        3 large (8-oz.) packages cream cheese

·        4 eggs

·        1 cup plus 2 tsp. sugar, divided

·        2 tsp. vanilla, divided

·        Butter

·        Crushed graham crackers (about 2 cups)

·        1 8-oz. carton sour cream

·        1 small carton frozen strawberries

·        1 Tbsp. lemon juice

·        2 Tbsp. cornstarch

·        Red food coloring (optional)

Combine cream cheese, eggs, 1 cup sugar and 1 tsp. vanilla in mixing bowl. Beat together for 15 minutes at high speed (do not underbeat). 

Grease spring pan with butter. Sprinkle graham cracker crumbs over pan. Pour batter into the pan and bake at 375° for 30-35 min.

Meanwhile, take one 8-oz. carton of sour cream, add 2 tsp. sugar and 1 tsp. vanilla and stir.  Set aside.

When cake is done, take it out of the oven and turn oven to 475°. Cool cake for 10 minutes.  Spread sour cream mixture over cake and put back in oven for 5 minutes.  Cool.

Meanwhile, take one small carton frozen strawberries, thawed.  Drain juice into small pan.  Bring juice to a slow boil, adding one Tbsp. lemon juice and two Tbsp. cornstarch diluted in small amount of water.  Add red food coloring, if desired, for color. When it bubbles for a minute, remove from heat.

Put strawberries in the middle of cake and drizzle juice mixture over it.  Keep refrigerated for 24 hours before serving.

Ron’s comments: This is easily the best cheesecake I’ve ever had! I still remember the recipe that my mother got from Ruth years ago when they were working together in Havre. Up near the top, Ruth had written, “Yummy!” Try it and see for yourself if you agree.

A note about the “spring pan:” Don’t feel bad, I didn’t know what the heck a spring pan was either until I found one at a rummage sale earlier this year. A spring pan is not necessary for the success of this dessert; if you don’t have one, just use a regular cake pan (approximately 9x13-inch) and it will probably turn out just fine. As I recall, my mother – when she made this – used the bottom part of a broiling pan.



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 03 November 2006 at 17:24

8 nov 06

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Barbecued Sage Hen

From Russell Collins of Wyoming

·        2 sage hens, cut up

·        2 cups milk

·        Your favorite barbecue sauce (or use recipe below)

Soak sage hens in milk for 2-3 hours. Drain.

Put on grill and cook until almost done. Brush with barbecue sauce and cook until done.

Homemade Barbecue Sauce

·        2 medium onion, finely chopped

·        1 clove garlic, minced

·        1 cup water

·        1 cup cider vinegar

·        1/2 cup catsup

·        1/2 cup packed brown sugar

·        1/4 cup butter or margarine, cut up

·        2 Tbsp. Worcestershire sauce

·        1 tsp. salt

·        1/2 tsp. Cayenne pepper

In medium saucepan, combine all ingredients. Cook over medium heat until bubbly, stirring occasionally. Reduce heat; simmer 10 minutes.

Sage Hen Supreme

Delicious when served with baked beans, French fries and fresh vegetables.

·        1 large sage hen (a comparable amount of grouse or Hungarian Partridge can be substituted)

·        All-Purpose marinade (see below)

·        Flour

Bone sage hen, removing breast meat from keel and leaving legs intact. Discard backplate. Slice breasts into thin steaks using thin-bladed knife. Marinate steaks in Universal Marinade for several hours. Remove meat and discard marinade. Flour meat generously and cook slowly in skillet over low to medium heat until brown and cooked through.

All-Purpose Marinade

This marinade is excellent with just about every game meat available.

·        2 cups milk

·        2 eggs, beaten

·        1/8 tsp. garlic

·        Paprika (sprinkle)

·        Onion powder (sprinkle)

·        Black pepper (sprinkle)

·        1/4 tsp. sweet basil leaf, ground)

Place all ingredients in bowl and beat with fork. Transfer to plastic storage bag or covered container and add game meat. Refrigerate 24 hours, shaking container occasionally to disperse marinade. Discard after using once.

 



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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 03 November 2006 at 17:34

15 nov 06

______________________

CB900f’s House Chili

·        1 lb. burger, antelope preferred

·        1 small onion, diced

·        1 clove garlic, minced or crushed

·        1 28-oz. can of diced tomatoes

·        1 28-oz. can dark red kidney beans

·        1 16-oz. can tomato sauce

·        1 4-oz. can green chilies, diced 1/2 cup diced green pepper

·        1 tsp. black pepper

·        1 tsp. salt

·        1 tsp. sage

·        1/4 cup chili powder

·        1/4 cup olive oil

Optional Ingredients:

·     1 7-oz. can Herdez salsa verde

·     1/2 bottle beer (cook must dispose of other half of the bottle whilst making the chili)

·     Cayenne pepper to taste

Antelope burger is very lean, so I brown it in about 1/4 cup of olive oil. If you use beef burger, you won't need the oil. Add chopped onion to browning hamburger and grate about 1 tsp. fresh black pepper into it. Brown till onion is clear and there is no pink in the burger. 

Drain burger. Add other ingredients and spices. Bring to low boil for 10-15 minutes, then turn down to simmer. While simmering, make fresh cornbread.

Beat ravenous family members and friends off with large stick while cornbread bakes. Uncap bottles of beer and put in freezer for last 10-15 minutes before serving. Defend fridge with stick also. Do not enlist help defending beer; they will betray you.

CB900f’s Notes and Comments:

·        Don't use Wesson or canola oil; use olive.  When you drain the burger, olive oil will take the saturated fats along with it, vegetable oil won't. 

·        We grow our own peppers, several varieties, in our garden & frequently use those instead of canned peppers.

·        With the salsa verde, you probably won't want cayenne pepper & may not want it in any case.

·        I use chili powder rated 'hot'

·        Do not use garlic salt or powder.

Cornbread

Instead of a cast-iron skillet, a greased, round or square cake pan can be used.

·        2 cups cornmeal

·        2 cups all-purpose flour

·        1/2 tsp. salt

·        2 Tbsp. baking powder

·        2 eggs

·        1 cup margarine, melted

·        4 cups buttermilk

In a large bowl mix together the corn meal, flour, salt, and baking powder.

In a separate bowl mix together the eggs, butter and buttermilk. Add to the dry ingredients and stir until well blended.

Heat a dry 12-inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.

Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.

Bake in a preheated 400-degree oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Cold-Smoked Game Birds

The techniques described below can also be used for small game such as rabbits. Birds smoked in this manner have a firm, dry texture and are often served as an appetizer.

Brine:

·        2 quarts spring water

·        3/4 cup pickling salt

·        1/2 cup brown sugar

·        1/4 cup maple syrup

·        3 Tbsp. white wine vinegar

·        1 Tbsp. pickling spice

In medium ceramic, glass or plastic mixing bowl, combine all brine ingredients, stirring until salt is dissolved. Add birds. Place a small ceramic plate on top of birds to submerge them completely. Brine birds in refrigerator at least 8 hours or overnight, turning once.

Remove birds from brine; pat dry. Air dry for 1/2 hour. Smoke according to manufacturer’s instructions; upland game birds (use apple or alder) for 2-3 hours, ducks (use cherry or hickory) for 3-4 hours.

Heat oven to 350 degrees. If birds have skin on, roast uncovered until desired doneness, about 1 hour. If birds have been skinned, cover them with cheesecloth that has been saturated with butter, or with slices of bacon. Serve birds hot or cold.

 



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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 04 December 2006 at 16:32

22 nov 06

Savory Pot Pie

Applesauce and a green salad complete this meal. This recipe also works well with cooked rabbit or squirrel.

Single Pie Pastry Crust:

·        1 cup all-purpose flour

·        1/4 tsp. salt

·        1/2 cup shortening

·        2 to 4 Tbsp. cold water

Filling:

·        2 Tbsp. butter or margarine

·        1/2 cup water

·        1 cup thinly-sliced carrot

·        1 medium potato, cut into 1/4-inch cubes

·        1/2 cup thinly-sliced celery

·        1/2 cup chopped onion

·        1/2 cup frozen peas

·        2-1/2 to 3 cups cut-up turkey, pheasant or partridge

·        1 cup Veloutι sauce (below)

·        1 egg yolk, slightly beaten

Heat oven to 375 degrees. To prepare pastry, combine flour and salt in medium mixing bowl. Cut shortening into flour until particles resemble coarse crumbs or small peas. Sprinkle with cold water while tossing with fork, until particles are just moist enough to cling together. Shape into a ball. Wrap with plastic wrap and refrigerate.

In medium saucepan, combine butter and water. Heat until butter melts. Add carrot; cover and cook over medium heat for three minutes. Add potato; recover and cook for five minutes longer, stirring twice. Add celery, onion and peas; recover and cook for three minutes, stirring once. Drain vegetable mixture. In medium mixing bowl, combine vegetable mixture, cooked meat, and prepared sauce. Stir well to mix. Transfer mixture to 1-1/2 quart casserole dish.

On lightly floured surface, roll out pastry slightly larger than top of casserole. Place pastry on top of casserole. Turn edge of pastry under; flute edge if desired. Brush pastry with beaten egg yolk. Cut a small hole in center of pastry to allow steam to escape. Bake until golden brown, 30-35 minutes.

Veloutι Sauce

Serve this sauce with birds or small game. Create your own sauce variations by adding fresh herbs.

·        2 Tbsp. butter or margarine

·        2 Tbsp. all-purpose flour

·        1/4 tsp. salt

·        Dash white pepper

·        3/4 cup game bird stock or chicken broth

·        1/4 cup whipping cream or half-and-half

In small saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper, blend in stock and cream. Cook over medium heat, stirring constantly, until thickened and bubbly, 5-7 minutes. Serve sauce warm.

Turkey And Dressing Casserole

Leftover cooked pheasant also works well for this recipe.

·        3 cups cut-up, cooked turkey

·        5 to 6 cups unseasoned croutons

·        3 Tbsp. finely-chopped onion

·        1/4 cup finely-chopped carrot

·        1/4 cup finely-chopped celery

·        1/2 cup butter or margarine

·        1/2 cup cream or evaporated milk

·        2 cups turkey stock or chicken broth

·        1-1/4 tsp. poultry seasoning

·        3/4 tsp. salt

·        1/8 tsp. pepper

Heat oven to 350 degrees. Grease 3-quart casserole dish; set aside. In large mixing bowl, combine turkey and croutons; set aside.

In medium saucepan, combine remaining ingredients. Cook over medium heat until butter melts, stirring occasionally. Pour mixture over turkey and croutons. Toss lightly to mix. Place in prepared casserole dish; cover.

Bake for 30 minutes; increase oven temperature to 375 degrees. Uncover casserole and bake for 10 minutes longer.



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 04 December 2006 at 16:36

29 nov 06

Jaeger Schnitzel

Schnitzel is the German word for “cutlet” and describes meat that is dipped in egg, breaded and fried. “Jaeger,” or “hunter’s style,” means that the schnitzel is served with a mushroom gravy.

Gravy:

·        1 Tbsp. butter

·        1/4 cup finely-chopped shallots or onion

·        8 oz. fresh mushrooms, sliced (about 3 cups)

·        1/2 cup dry sherry

·        2 cups beef or venison stock

·        1/4 cup all-purpose four

·        1/4 tsp. seasoned salt

Other Ingredients:

·        1/3 cup all-purpose flour

·        1/2 tsp. coarsely-ground pepper

·        1/2 tsp. seasoned salt

·        1 lb. boneless venison loin steaks, pounded to 1/4-inch thickness

·        2 eggs, slightly beaten

·        1/2 cup dry, unseasoned bread crumbs

·        3 Tbsp. oil

·        1 Tbsp. lemon juice

·        Lemon wedges or slices

For gravy, in 2-quart saucepan, melt butter over medium heat. Add shallots. Cook for 2 to 3 minutes, or until golden, stirring occasionally. Add mushrooms and sherry. Cook for 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.

In two-cup measure, combine stock and 1/4 cup flour. Gradually stir stock mixture into pan. Cook for 8 to 10 minutes, stirring constantly. Stir in 1/4 tsp. seasoned salt. Set aside and keep warm.

In shallow dish, combine 1/3 cup flour, the pepper and 1/2 tsp. seasoned salt. Dredge steaks in flour mixture to coat. Dip steaks in eggs, then dredge in bread crumbs. In 12-inch nonstick skillet, heat oil over medium heat. Cook steaks for 4 to 6 minutes, or until browned, turning steaks over once.

Sprinkle steaks evenly with juice. Serve with gravy and lemon wedges.

Jaegermeister Lemon Steaks

The distinct flavor of Jaegermeister liqueur is an appropriate partner to the robustness of venison. This recipe is for people who like lots of flavor.

·        1 lb. venison loin steaks, pounded to 1/2-inch thickness

·        Coarsely-ground pepper

·        1 tsp. salt (coarse salt works best, but table salt is acceptable)

·        4 Tbsp. butter

·        4 Tbsp. Jaegermeister liqueur

·        1/4 cup finely-chopped onion

·        1/4 cup lemon juice

·        1 Tbsp. snipped, fresh parsley

Generously sprinkle both sides of steaks with pepper and pat pepper into meat. Sprinkle salt evenly in heavy 10-inch skillet. Heat skillet over medium-high heat just until salt begins to brown.

Add steaks. Cook for 1-1/2 to 2 minutes, or until steaks are well-browned on bottom. Turn steaks over. Reduce heat to medium-low. Top each steak with 1 Tbsp. butter and sprinkle each with 1 Tbsp. Jaegermeister. Add onion to skillet. Cook for 6-8 minutes, or until meat is desired doneness, stirring onion constantly.

Remove steaks from skillet. Set aside and keep warm. Add juice to skillet, stirring to loosen browned bits from bottom of pan. Increase heat to medium. Cook 2 to 3 minutes, or until sauce is slightly reduced, stirring occasionally. Stir in parsley. Serve sauce over steaks.



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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 04 December 2006 at 16:39

6 dec 06

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

Chicken-Fried Venison Steak

·        1 to 1-1/2 lbs. boneless venison steaks, about 1/2-inch thick

·        1/3 cup milk

·        1 egg

·        1/3 cup all-purpose flour

·        1/2 tsp. salt

·        1/8 tsp. pepper

·        2 Tbsp. butter or margarine

·        2 Tbsp. cooking oil

Gravy:

·        1-1/4 cups milk

·        2 Tbsp. all-purpose flour

·        1/4 tsp. salt

·        Dash of pepper

Cut steaks into serving-sized pieces. Pound to 1/4-inch thickness with meat mallet. In 9-inch pie plate, blend 1/3 cup milk and the egg. On a sheet of waxed paper, mix 1/2 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper. Dip steaks in milk mixture, then in flour mixture, turning to coat. Set aside.

In large skillet, melt butter in oil over medium-low heat. Add steaks; brown on both sides over medium-high heat. Fry in two batches if necessary. Remove to heated platter; set aside and keep warm.

In small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with steaks.

Mock Chicken-Fried Steak

·        1-1/2 lbs. lean, ground venison, crumbled.

·        1/3 cup finely-chopped onion

·        3/4 tsp. seasoned salt

·        1-1/2 cups butter-flavored cracker crumbs (approximately 36 crackers)

·        1 egg, beaten

·        1/4 cup skim milk

·        3 Tbsp. cooking oil, divided

In large mixing bowl, combine venison, onion and salt. Shape mixture into six 1/2-inch-thick patties place crumbs in shallow dish. In second shallow dish, combine egg and milk.

Dip patties first into egg mixture, then dredge in crumbs to coat. Heat half the oil in a nonstick skillet over medium heat. Cook three patties for 4-6 minutes, or until browned and meat is no longer pink inside, turning patties over once. Remove patties from skillet. Set aside and keep warm. Repeat with remaining oil and patties.



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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 13 December 2006 at 13:51

13 dec 06

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On a cold, gray winter day, it’s hard to beat a lunch of soup and sandwiches.

Broccoli-Cheese Soup

From Paula Reynolds of Havre

·        1 large bag frozen broccoli

·        1 to 2 tsp. chicken bouillon granules

·        1 can cream-of-chicken soup

·        1 large container of cottage cheese

·        Water, as needed

·        Milk, as needed

·        *Optional – finely-chopped green onion and/or celery

Use a large Dutch oven or stockpot. Add bag of frozen broccoli and add small amount of water to steam broccoli in pot. If desired, add green onion or celery at this time. When broccoli is steamed and soft, add 1 to 2 teaspoons chicken bouillon granules, then mash broccoli with a potato masher. Add about 1/2 cup or so of water and simmer for a few minutes.

In blender, puree can of cream-of-chicken soup and large container of cottage cheese; you may need to add a little milk in order to help liquefy. Add soup/cottage cheese mixture to broccoli, then add milk until soup is desired thickness. Heat through.

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Big Game Sandwich Filling

·        2 cups diced cooked big game

·        1 can (4-1/2 oz.) deviled ham

·        1/4 cup coarsely-chopped onion

·        1/4 tsp. salt

·        1/8 tsp. pepper

·        1/4 to 1/2 cup venison stock or beef broth

In food processor* combine game, deviled ham, onion, salt and pepper. Chop to desired consistency. Add stock gradually to chopped meat until moistened to spreadable consistency.

*You may prepare Big Game Sandwich Filling with meat grinder instead of food processor. In large mixing bowl, combine game, deviled ham, onion, salt and pepper. Mix well. Grind to desired consistency. Add stock gradually to ground meat until moistened to spreadable consistency.



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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 13 December 2006 at 13:56

20 dec 06


Once you make your own big-game mincemeat, you may never use canned mincemeat again. Homemade mincemeat is delicious and fills the house with the smell of the holidays. Use homemade mincemeat exactly as you would the commercial variety. Try it as a filling for cookies or tarts, as a warm topping for ice cream and, of course, as the main ingredient in the traditional holiday pie.

Venison Mincemeat

·        2 lbs. lean ground deer, antelope, elk or moose (uncooked)

·        1/4 lb. beef suet, ground medium-fine (you may also substitute 2 oz. (about 1/2 cup) suet with 1/4 cup butter)

·        5 cups seedless dark or golden raisins

·        4 cups chopped tart apple

·        3 cups apple cider

·        2 cups currants

·        2 cups packed brown sugar

·        1-1/2 cups granulated sugar

·        1 8-oz. package chopped citron

·        3/4 cup cider vinegar

·        1/2 to 1 cup coarsely-chopped slivered almonds

·        Grated peel from 3 or 4 oranges

·        2 tsp. salt

·        2 tsp. ground cinnamon

·        1-1/2 tsp. ground nutmeg

·        1 tsp. ground cloves

·        1 tsp. mace

·        1 tsp. allspice

·        *Optional - 1/4 cup brandy or rum

In large Dutch oven or stockpot, combine all ingredients except brandy. Mix well. Heat to boiling, stirring frequently. Reduce heat; cover. Simmer 2 hours, stirring occasionally. Cool. Stir brandy into mincemeat.

Place mincemeat into pint- or quart-sized containers for storage. Mincemeat can be stored in the refrigerator for 3 or 4 days, or frozen for up to a year. Mincemeat may also be canned in a pressure cooker; process pint jars for 60 minutes at 10 pounds pressure.

Big-Game Mincemeat Pie

·        4 to 5 cups venison mincemeat

·        1 recipe double pie crust pastry (see below)

·        1 egg

·        1 Tbsp. water

Prepare mincemeat and pie crust as directed. Heat oven to 425 degrees.

On lightly-floured board, roll one-half of pastry into thin circle at least two inches larger than inverted 9-inch pie plate. Fit crust into pie plate, pressing gently against bottom and side. Trim overhang 1/2-inch from rim. Fill with mincemeat.

Roll out remaining pastry. Place on filling. Seal and flute edges. If desired, roll out pastry scraps; cut into decorations and place on pastry top. Cut several slits in pastry top.

Blend egg and water. Brush over top. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden brown, 35 to 45 minutes.

Double Pie Crust Pastry

·        2 cups all-purpose flour

·        1 tsp. salt

·        2/3 cup shortening

·        3 Tbsp. butter or margarine, room temperature

·        5 to 7 Tablespoons cold water

Combine flour and salt in medium mixing bowl. Cut shortening and Butter into flour until particles resemble coarse crumbs.

Sprinkle flour mixture with cold water while tossing with fork until particles just cling together. Divide into two balls.



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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 11 January 2007 at 15:18

27dec06

Turn your New Year’s Eve gathering into a memorable event with these appetizers.

Venison Satay With Spicy Peanut Sauce

Satay is an Indonesian favorite consisting of marinated meat threaded on skewers, grilled or broiled and served with a spicy peanut sauce for dipping.

·        1 lb. venison steaks, well-trimmed, cut into 4-inch strips (4x1/2x1/4)

·        1/4 cup rice vinegar

·        1/4 cup soy sauce

·        12 wooden skewers (6-inch)

Peanut Sauce:

·        1/3 cup chunky peanut butter

·        2 Tbsp. water

·        2 Tbsp. soy sauce

·        2 Tbsp. rice vinegar

·        2 cloves garlic, minced

·        2 tsp. grated fresh gingerroot

·        1 tsp. sugar

·        1/4 tsp. crushed red pepper flakes

·        1/4 tsp. hot pepper sauce (optional)

In shallow dish, combine venison strips, vinegar and soy sauce. Cover with plastic wrap. Refrigerate 30 minutes. Soak skewers in warm water for 30 minutes. Drain.

In small mixing bowl, combine sauce ingredients. Set aside.

Drain and discard marinade from meat strips. Evenly thread strip, accordion-style, on skewers. Spray rack on broiler pan with nonstick cooking spray such as Pam. Arrange skewers on prepared rack. Place skewers under broiler with surface of meat four to five inches from heat. Broil for four to five minutes, or until meat is no longer pink, turning skewers over once. Skewers of meat may also be broiled on a hibachi or grill.

Serve skewers hot with peanut sauce.

Fish Toastettes

·        1/4 cup all-purpose flour

·        1/4 cup finely-chopped almonds

·        1/4 cup water

·        1 egg

·        2 Tbsp. snipped fresh parsley

·        1 Tbsp. cornstarch

·        1 tsp. soy sauce

·        1/2 tsp. salt

·        1/2 tsp. sugar

·        1/4 tsp. sesame oil

·        1/4 lb. walleye, northern pike or perch fillets, about 1/2-inch thick

·        5 slices white bread

In medium bowl, mix flour almonds, water, egg, parsley, soy sauce, salt, sugar and oil. Cut fillets into 20 pieces. Stir into four mixture.

In deep-fat fryer or saucepan, heat oil (two to three inches) to 375 degrees. Remove crusts from bread; cut each slice into four squares. Top with fish/flour mixture. Fry five squares at a time, turning several times, until golden brown, two to three minutes. Drain on paper towels. Keep warm in 175-degree oven.

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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 11 January 2007 at 15:24

3 Jan 07

Basque Pheasant

The Basque region is located in the Pyrenees Mountains near of the Bay of Biscay in the extreme southwestern area of France and northeastern area of Spain. Consequently, Basque cooking reflects both French and Spanish heritage and is characterized by fresh ingredients and assertive flavors. Serve this dish with brown rice and a spinach salad.

·        2 pheasants, cut up

·        1/3 cup packed brown sugar

·        3/4 cup white wine

·        1/2 cup olive oil

·        1/2 cup vinegar

·        1 cup pitted prunes

·        1 cup medium pitted Spanish green olives

·        1/4 cup capers with liquid

·        3 cloves garlic, minced

·        2 bay leaves

·        2 Tbsp. fresh, snipped parsley

·        2 Tbsp. dried basil leaves

In 13x9-inch baking pan, arrange pheasant pieces in single layer. In medium bowl, combine brown sugar, wine, oil and vinegar; stir to mix. Add remaining ingredients. Stir to combine. Pour mixture over pheasant pieces; cover baking dish with plastic wrap. Refrigerate for at least 6 hours or overnight, turning pheasant pieces twice.

Heat oven to 350 degrees. Remove plastic wrap from baking dish. Bake until pheasant is tender, about one hour, turning once.

Tuscan Hare

The Tuscany region is found near the top-front of “the boot” in the northwestern portion of Italy. Due to geography, Tuscan cooking reflects certain French influences and is characterized by simple country meals, intense flavors, sauce reductions and wine. Many restaurants in Tuscany serve hare sauce over pasta or polenta during hunting season.

·        1 hare, cut up

·        3 stalks celery, cut into 2-inch pieces

·        3 carrots, cut into 2-inch pieces

·        1/2 tsp. dried rosemary leaves

·        1 bay leaf

·        10 whole black peppercorns

·        2 Tbsp. red wine vinegar

·        3 cups dry red wine

·        2 cups water

·        1/3 cup olive oil

·        1 large onion, chopped

·        2 cloves garlic, minced

·        1 16-oz. can whole tomatoes, undrained

·        1/4 cup tomato paste

·        2 tsp. salt

·        Hot cooked linguini or polenta (see below)

·        Grated Parmesan cheese

In Dutch oven, combine hare pieces, celery, carrots, rosemary, bay leaf, peppercorns, vinegar, wine and water. Heat to boiling. Reduce heat; cover. Simmer for 45 minutes. Remove cover. Cook over medium heat for 1-1/2 hours longer. Remove hare pieces; set aside to cool slightly. Strain cooking liquid into 2-cup measure; discard vegetables. If there is more than 1 cup cooking liquid, boil in medium saucepan until reduced to 1 cup. If there is less than 1 cup cooking liquid, add water to equal 1 cup. Set cooking liquid aside. Remove hare meat from bones; discard bones. Shred meat coarsely with fingers.

In Dutch oven, heat oil over medium heat. Add shredded meat. Cook, stirring frequently, until meat begins to brown, about 5 minutes. Scrape browned bits from bottom of pan. Add reserved cooking liquid, tomatoes and juice, tomato paste and salt. Heat to boiling. Reduce heat to medium. Cook until moderately thick, 30-45 minutes, stirring occasionally. Serve sauce over hot linguini or polenta; sprinkle with grated Parmesan cheese.

Italian Polenta

A staple of northern Italy, polenta is a http://www.answers.com/topic/mush - - mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as http://www.answers.com/topic/parmesan - - Parmesan or http://www.answers.com/topic/gorgonzola - - Gorgonzola . It can be served as a first course or side dish and makes hearty breakfast fare.

·        1 lb. coarsely-ground corn meal

·        8 cups water

·        1 tsp. salt

Measure water into a large pot; add salt. Heat water to boiling.

Add corn meal to boiling water in a very slow stream, stirring constantly with a wooden spoon to keep lumps from forming. Don't let the water stop boiling.

Continue stirring as polenta thickens, about 30 minutes, adding small amounts of boiling water if necessary The longer you stir, the better the polenta will be; finished polenta should have the consistency of firm mashed potatoes). Polenta is done when it peels easily off sides of pot.



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TasunkaWitko - Chinook, Montana

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Posted By: TasunkaWitko
Date Posted: 11 January 2007 at 15:28

10 jan 07

Herbed Meatloaf

Meatloaf:

·        1 lb. ground venison, crumbled

·        1/2 lb. ground pork

·        3/4 cup dry seasoned stuffing mix

·        1 small onion, finely chopped

·        1/3 cup celery, finely chopped

·        1 egg, beaten

·        2 cloves garlic, minced

·        3/4 tsp. salt

·        1/2 tsp. rubbed sage

·        1/2 tsp. dried thyme leaves

·        1/4 tsp. pepper

Sauce:

·        3 Tbsp. finely-chopped shallots

·        1 Tbsp. butter or margarine

·        1 Tbsp. all-purpose flour

·        1 cup ready-to-serve beef broth

·        1/4 tsp. dried thyme leaves

·        1/8 tsp. pepper

Heat oven to 375 degrees. Spray 5x5-inch loaf pan with nonstick spray. In large mixing bowl, combine meatloaf ingredients. Press mixture into pan.

Bake for 50-60 minutes, or until meat is firm and internal temperature reads 150 degrees. Let stand for 5 minutes before slicing.

Meanwhile, combine shallots and butter in 1-quart saucepan. Cook over medium heat for two to three minutes, or until shallots are tender, stirring frequently. Stir in flour. Gradually blend in broth, thyme and pepper. Cook for two to three minutes, or until gravy thickens and bubbles, stirring constantly. Serve meatloaf with gravy.

Mediterranean Stew

·        3 Tbsp. olive oil, divided

·        2 medium onions, sliced

·        3 cloves garlic, minced

·        2 lbs. venison, cut into 1-inch cubes

·        1/4 cup all-purpose flour

·        3-1/2 cups beef or venison stock

·        3/4 cup dry red wine

·        1/4 cup lemon juice

·        1 bay leaf

·        1 tsp. dried rosemary leaves, crushed

·        1/2 tsp. dried thyme leaves

·        1/4 tsp. pepper

·        2 medium fennel bulbs, trimmed and sliced

·        8 oz. fresh mushrooms, sliced

·        1/4 cup snipped fresh parsley

·        1/4 cup chopped Kalamata olives

·        2 tsp. grated lemon peel

·        1/2 tsp. salt (optional)

In 6-quart Dutch oven or stockpot, heat 1 tablespoon oil over medium heat. Add onions and garlic cook for three to five minutes, or until tender, stirring occasionally. Using slotted spoon, transfer onions to bowl. Set aside.

Increase heat to medium high. In same pot, heat 1 tablespoon oil. Add venison. Cook for four to six minutes, or until meat is no longer pink, stirring occasionally. Using slotted spoon, transfer venison to bowl with onions. Set aside.

Add remaining 1 tablespoon oil to pot. Stir in flour. Gradually blend in stock, wine and juice, whisking until smooth. Stir in bay leaf, rosemary, thyme and pepper. Bring to a boil. Boil for one minute, stirring constantly. Return onions and venison to pot. Return to a boil. Cover. Reduce heat to low. Simmer for one house, stirring occasionally.

Stir in fennel and mushrooms. Increase heat to medium. Cook, uncovered, for 30-40 minutes, or until vegetables are tender and stew is thickened, stirring occasionally. Stir in parsley, olives, peel and salt. Remove and discard bay leaf. Garnish with chopped Roma tomatoes, if desired.



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TasunkaWitko - Chinook, Montana

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Posted By: TasunkaWitko
Date Posted: 13 January 2007 at 13:13

17 January 2007

Cuban Venison

Sauce:

·        1 medium mango, peeled and cubed

·        1/2 cup pineapple juice

·        3 Tbsp. packed brown sugar

·        3 Tbsp. lime juice

·        2 Tbsp. catsup

·        2 Tbsp. red wine vinegar

·        1/2 tsp. salt

Other Ingredients:

·        1 Tbsp. olive oil

·        3/4 lb. venison, cut into 1-inch cubes

·        1/2 cup chopped red onion

·        1/2 cup coarsely chopped red or green pepper

·        2 cloves garlic, minced

·        3 cups cooked white rice

·        1/2 cup raisins

·        1/2 cup dry-roasted peanuts

In blender or food processor, process mango until smooth. In 1-quart saucepan, combine processed mango and remaining sauce ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low. Simmer for 10 to 12 minutes, or until slightly thickened, stirring frequently. Set sauce aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add venison, onion, pepper and garlic. Cook for 6 to 8 minutes, or until meat is no longer pink. Stir in rice, raisins, peanuts and sauce. Cook for 3 to 5 minutes, or until heated through, stirring occasionally.

______________________________________________

Jamaican Jerked Venison Burgers With Mango Salsa

Please Note: habaρero peppers are extremely hot. Wear rubber gloves when handling them and avoid rubbing your eyes.

·        1-1/2 lbs. lean ground venison, crumbled

·        6 hamburger buns, split

·        Lettuce leaves

Mango Salsa:

·        2 medium mangos, peeled and chopped (2 cups)

·        1 medium cucumber, peeled, seeded and chopped (1 cup)

·        1/2 cup sliced green onions

·        2 Tbsp. snipped fresh cilantro

·        1/2 habaρero pepper, seeded and finely chopped

·        1 Tbsp. fresh lime juice

·        1 tsp. sugar

·        Dash of salt

Jerk Seasoning Paste:

·        2 Tbsp. white vinegar

·        1/2 habaρero pepper, seeded and finely chopped

·        2 tsp. fresh thyme leaves

·        1 tsp. soy sauce

·        1 tsp. salt

·        1 tsp. onion powder

·        1 tsp. garlic powder

·        3/4 tsp. ground allspice

·        1/2 tsp. black pepper

·        1/4 tsp. ground nutmeg

·        1/4 tsp. ground cinnamon

In small mixing bowl, combine salsa ingredients. Set aside. In medium mixing bowl, combine seasoning paste. Add venison. Mix well to combine. Shape mixture into six 1/2-inch-thick patties.

Heat 12-inch nonstick skillet over medium heat, or fire-up the grill. Spray skillet or grill with nonstick cooking spray. Add patties. Cook for 6 to 8 minutes, or until meat is desired doneness, turning patties over once.

Place patties on lettuce-lined buns. Top with salsa.



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TasunkaWitko - Chinook, Montana

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Posted By: TasunkaWitko
Date Posted: 13 January 2007 at 13:22

24 January 2007

Italian Venison

From Mike Vandevoir of Tennessee

Ingredients:

·        Deer steaks

·        Egg for dipping

·        Italian-flavored breadcrumbs

·        Oil for frying

·        Spaghetti or Marinara sauce

·        Shredded Mozzarella cheese

·        Cooked pasta, rice or mashed potatoes

Take some deer steaks and tenderize them with a meat hammer. Dip them in beaten egg and dredge in Italian flavored breadcrumbs.  Fry in 1/2-inch of hot oil. Put steaks on paper towels to absorb the excess oil.

Get yourself a baking dish, some spaghetti sauce (homemade or in the jar, I prefer to use more of a marinara sauce as it's thicker) and shredded mozzarella cheese.  In the bottom of the dish, put down a thin layer of the sauce, then the deer steaks. Cover with the rest of the sauce and put the cheese on top of that.

Now pop the baking dish into the oven at about 300 until the sauce is warmed up and the cheese is melted into a nice goo. Serve over pasta, rice or mashed potatoes. Add some nice warm garlic bread, a salad and a nice bottle of red wine.

___________________________________________

Poor Man’s Lobster

From Murray Schmidt of Saskatchewan

Ingredients:

·        1 Northern pike

·        Water

·        Butter

·        1 bay leaf*

·        Lemon Juice*

·        Apple cider vinegar*

·        Cocktail sauce*

*These ingredients are optional see below

This is just the ticket after a day of ice fishing. Fillet a northern pike, using the 5-fillet or another method. Be sure to remove all bones, including the dreaded Y-bones.

Place pike in water and bring to a boil. Drain off this water, as it will have a fatty scum. Replace water and boil until cooked; you might wish to add a bit of flavor such as a bay leaf or a shot-glass-full of apple cider vinegar or lemon juice. When the fish is done, drain and serve with melted butter for dipping.

The fish can also be cooled and used with a seafood sauce and lettuce to make a great "shrimp cocktail." I like the type of sauce that has a mix of tomato and horseradish.



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TasunkaWitko - Chinook, Montana

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Posted By: TasunkaWitko
Date Posted: 18 January 2007 at 08:04
31 jan 07

If you will be hosting a SuperBowl party, these recipes might come in
handy.

Don’s Smoked Fish Dip
From Don Holmquist of Helena

Ok, here goes. I use my own smoked trout. You could use some store-
bought smoked fish; I’d try salmon. Some store-bought fish is really
salty, so watch out.

Shred the flesh, removing all bones (it’s really a bummer to get a fish
bone when eating). Mix with a 50/50 mixture of sour cream and crθme
cheese. I also dice some onion (the smaller the better) using just a half-
cup at most. Nothing else.

You can skip the onion if you want. I’ve tried it both ways and both are
good. Use a yellow or white onion; the green onions are a bit too much.

It’s best if you cover this dip with plastic and let stand overnight in fridge.
Ritz or Triscuits seem to go best with this dip. Enjoy!

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Barbecued Venison Nachos

• 1 can fat-free refried beans
• 1-1/2 cups shredded cheddar cheese, divided
• 1/2 cup your favorite barbecue sauce
• 1/2 lb. lean ground venison, crumbled
• 1 small onion, chopped (about 1/2 cup)
• 1/2 cup your favorite salsa

Optional Garnishes:

• Sliced black olives
• Chopped seeded tomatoes
• Chopped avocado
• Sliced green onion
• Sliced jalapeρo peppers

Heat oven to 350 degrees. In medium mixing bowl, combine beans, 1 cup
cheese and the barbecue sauce. Set aside.

In 8-inch nonstick skillet, cook venison and onion over medium heat for
5 to 6 minutes, or until onion is tender and meat is no longer pink,
stirring occasionally. Drain. Stir meat mixture into bean mixture. Spread
mixture on ovenproof platter or in deep, 10-inch pie plate. Top evenly
with salsa.

Bake dip for 15-20 minutes*, or until heated through and bean mixture
darkens. Top with remaining 1/2 cup cheese and desired garnishes. Serve
with tortilla chips.

*Baking time will be shorter if using a platter and longer if using a pie
plate.


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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 18 January 2007 at 08:07
7 feb 07

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

Sour Cream Fish Bake

• 1 quart water
• 1 tsp. salt
• 4 large red potatoes (about 2 lbs.)
• 6 slices bacon, cut up
• 1-1/2 lbs. northern pike, walleye or other lean fish fillets, about 1/2-
inch thick
• 1 medium onion
• 1 medium green pepper (optional)
• 1-1/2 cups sour cream
• 1/2 cup half-and-half
• 2 tsp. chopped chives
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup snipped, fresh parsley

In 2-quart saucepan, heat water and 1 teaspoon salt to boiling. Add
potatoes. Return to boiling. Reduce heat. Cover and simmer until
potatoes are fork tender, about 30 minutes. Drain. Cool and slice.

In small skillet, cook and stir bacon over medium heat until brown, but
not crisp, about 7 minutes. Drain, reserving 2 tablespoons fat. Set bacon
aside. Cut fish into serving-sized pieces. Slice onion and separate into
rings. Core and seed green pepper; cut into rings. Set aside.
Heat oven to 325 degrees. Grease 13x9-inch baking pan. Layer potato
slices in pan. Pour reserved bacon fat over potatoes.

In small bowl, blend sour cream, half-and-half, chives, 1/2 teaspoon salt
and the pepper. Spoon one-third of mixture over potatoes. Layer fish and
onion rings over sour cream and potatoes. Spoon on remaining sour
cream. Top with green pepper rings, parsley and bacon. Bake until fish in
center of pan flakes easily, about 1 hour.

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

Slow-Lane Venison Roast

Cook this in the oven, a crock pot or a covered roaster in campfire coals.
The secret is long, slow roasting at low temperatures.

• 3- to 4-lb. boneless venison rump roast
• 3 slices bacon, cut in half crosswise
• 1 8-oz. can tomato sauce
• 1/2 cup catsup
• 1/2 cup chopped onion
• 2 Tbsp. packed brown sugar
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. cider vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. coarsely-ground pepper

Heat oven to 325 degrees. Place roast in bottom of a 3-quart roasting
pan or crock pot with cover. Arrange bacon slices across roast. In medium
mixing bowl, combine remaining ingredients. Pour mixture over roast.
Cover tightly.

Bake for 2 to 3 hours, or until meat is tender. Let roast stand for 10
minutes. Carve roast across grain into thin slices, or shred. Can also be
served in buttered hamburger buns with coleslaw and chilled cranberry
sauce, if desired.

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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 23 February 2007 at 08:36
14 feb o7

This week’s recipes are dedicated to my wife, Melissa, as we celebrate our
16th wedding anniversary today, February 14th. Putting up with me for
such a prodigious span of years is probably not easy, but Melissa
manages to do this whilst keeping me in line. I can honestly say that if I
could do it all over again, I would. I love you, Melissa; thanks for being my
wife!

The following two recipes have been with us since the beginning, and
have never failed to carry us through to a payday. A bonus is that they
taste great and are easy to make. If desired, they can be prepared with
wild game; use game burger for the pie, pheasant or wild turkey for the
casserole.

Since both recipes are written for a family of six, (with leftovers for lunch
the next day) you may want to cut them in half.

TasunkaWitko's House Hamburger Pie

• 2 lbs. lean burger, crumbled
• 1 onion, chopped
• A sprinkle or two of your favorite seasoning (we use Alpine Touch)
• 2 cans tomato soup
• 2 cans of your favorite vegetables (we use peas and carrots)
• 1 box Betty Crocker Flavored Mashed Potatoes (we often make the
mashed potatoes from scratch, but I advise the box for the sake of
simplicity.)
• 8 oz. (small block) cheddar cheese, grated (the sharper the better)

Preheat oven to 350 degrees. Brown the burger and onion together,
seasoning to your taste. Drain. Add tomato soup and vegetables, then
simmer a few minutes while you make the potatoes according to package
directions. Potatoes should be on the firm side.

Dump the hamburger mixture in the bottom of a baking pan and spread
it out evenly. Be sure to use one big enough to fill the pan about halfway.
Spread mashed over top, leaving a few open holes here and there to allow
steam to escape. I forgot to leave open spaces once, with very messy
results.

Top everything with cheese and bake at 350 degrees for 30-45 minutes,
or until cheese and potatoes brown up a bit. Allow to stand 5 minutes
and serve. Leftovers make good lunch the next day.



TasunkaWitko’s House Chicken & Rice Casserole

• One whole chicken
• 8 servings of Minute-Rice, prepared according to package directions
• 2 cans cream of mushroom soup
• A sprinkle or two of your favorite seasoning (we use Cavender’s Greek
Seasoning)
• 2 cans your favorite vegetables (we use peas)
• 8 oz. (small block) cheddar cheese, grated and divided (the sharper the
better)

Boil the chicken until it’s done (I wish I could be more precise; the meat
will be loose on the bone and won’t be reddish or pink), checking
occasionally and turning over as necessary. Be sure to add water if it boils
down enough to expose chicken.

When the chicken is done, preheat oven to 350 degrees. Completely de-
bone chicken and chop or shred meat into small pieces. Discard bones,
skin, gristle and anything else that is not meat. Prepare the rice. For extra
flavor, you can use the water from boiling the chicken, but be sure to
skim the fat off first.

In a large mixing bowl, combine chicken, rice, seasoning (to your taste),
mushroom soup and vegetables. Mix well, then stir in half of the cheese.
Dump mixture into a large baking pan and spread evenly. Top with
cheese and bake for 30-45 minutes, or until cheese is golden-brown.
Serve with hot rolls. Be sure to save some for lunch the next day.


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TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 23 February 2007 at 08:44
21 feb 06

Here are some more selections for a “soup and sandwich” lunch on a cold
winter day.


Ice Fisherman’s Chowder

• 4 slices bacon
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1 lb. perch, northern pike, walleye or other white fish fillets, skin
removed and cut into 1-inch pieces
• 3 or 4 red potatoes (about 3 cups), peeled and cubed
• 1 cup prepared chicken broth
• 1/2 tsp. salt
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1 cup milk (for thicker chowder, use sour cream)
• 1 can (16 1/2 oz.) cream-style corn

In 6-quart Dutch oven or stockpot, cook bacon over medium heat until
brown and crisp. Drain, reserving 2 to 3 tablespoons bacon drippings in
Dutch oven. Crumble bacon and set aside.

Add potatoes to bacon drippings in Dutch oven. Cook over medium-high
heat for 5 minutes, stirring constantly. Add onion, carrot and celery, and
cook an additional 3 to 5 minutes, or until vegetables are tender-crisp,
stirring constantly. Stir in fish, broth, salt, pepper and thyme. Bring to a
boil over medium-high heat, then reduce to low. Simmer, covered, for
8-10 minutes, or until fish is firm and opaque and just begins to flake.

Blend in milk or sour cream and corn. Add crumbled bacon. Cook over
medium heat (do not boil) for 5-7 minutes, or until mixture is hot,
stirring occasionally. Check potatoes and cook a little longer if they are
not done.

Chowder will be ready when it is heated through and potatoes are soft.


Your Very Own Venison Sandwich
From Game Care & Cookery, by Sam and Nancy Fadala

This is a very simple recipe that serves in making delicious cold cuts.

• 2 to 4 lbs. game meat, boneless
• 1 can beef broth
• 1 can water
• 1/4 tsp. garlic powder
• 1/8 tsp. onion powder
• 2 dashes Worcestershire sauce
• 1/8 cup teriyaki sauce/marinade

Preheat oven to 300 degrees. Place all ingredients in roasting pan.
Cover and cook for 30 minutes. Turn meat and cook for another 30
minutes. Check for doneness. If meat is still red in center, reduce heat to
250 degrees and cook until meat is done. Be sure to baste meat
occasionally with juices.

Remove and slice for sandwiches. Save juice for stock by freezing in a
proper container.


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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen


Posted By: TasunkaWitko
Date Posted: 23 February 2007 at 08:51
Venison Vandevoir

From Mike Vandevoir of Tennessee

Mrs. Vandevoir made this the other night and blew us all away.
You could do this with any backstrap or tenderloin (that’s big enough):
elk, antelope or deer. She did ours with a freshly-harvested big whitetail
tenderloin.

What you need:

• Meat (of course!)
• Campbell’s Golden Mushroom soup
• Sliced mushrooms
• Shredded Mozzarella cheese
• Rib Rub
• Your favorite steak seasoning

First, after about a two-hour soak in salt water, she patted it dry and
rubbed it with Durkee’s St. Louis Style Rib Rub, then a sprinkle of
McCormick’s Montreal Steak Seasoning. Season yours according to your
taste and available seasonings.

Get your broiler ready. Slip your backstraps or tenderloins into a
casserole dish and pop them in the broiler just enough to get one side
browned. Then, take them out, roll them over and cook them until they’re
just about where you like them but not quite done, because they’re going
back in a minute. After turning, warm up the golden mushroom soup on
the stove or in the microwave, but don’t dilute it or boil it.

Remove loins or tenderloins from heat (be careful so you don't get
burned). Slice them right down the middle on the side, like a loaf of
French bread, and flip them open. Take your shredded Mozzarella and
mushrooms and fill the inside of your cut, then fold the top back over.
Pour the mushroom soup over the top. Cover everything and put it back
in the oven until the cheese is melted and meat is done.

Remove from heat and let stand five minutes, then slice into servings.
Throw on a little more cheese, open a bottle of red wine and go for it.



Smoked Venison Loin
From Brad Blaine of West Virginia

Materials & Ingredients:

• Smoker
• Wood chips or sawdust dampened in water (mesquite, hickory, or your
choice – try cherry!)
• Cooking thermometer (viewable either through the door of the smoker
or a probe-type unit that has a display you can watch; usually $15 or so
at any kitchen store)
• Venison loin, cut to fit smoker (for deer, cutting the loin half its length
works well)
• Dry rub of your choice (I like a simple one of seasoned salt and a few
herbs, or even the seasoned salt by itself works well)

Heat up your smoker according to directions. You'll be smoking at 200
degrees for this recipe (pretty hot), so give yourself plenty of time to
properly heat it.

Trim up the venison, removing as much silverskin and connective tissue
that you can. Rub the seasoning pretty generously all over the loin. I
don't like it coated like a breaded pork chop; I just rub it in over the
entire loin. For half a whitetail loin, I'd guess that I use 2 to 4
tablespoons of dry rub over the entire piece.

Next, place the venison loins on the smoking racks and add the smudge
(soaked wood chips or sawdust) into the bottom of the smoker. Smoke
the loins at 200 degrees for about 4 to 5 hours. Halfway through, check
them, turn them, and re-arrange them in the smoker so that they cook
thoroughly.

When it's all said and done, the consistency is like firm roast beef and is
very tasty just by itself or served as an exquisite party tray meat with
cheese. You can also vacuum seal and freeze the venison loin for later
use and simply warm it up to eating temperature, though you must be
very careful not to let it dry out. It would also make good flavoring
chunks for stews and the like.

If you have a larding needle, I've been told that larding some of your
favorite cheese into it is also a great way to enjoy it, though I admittedly
haven't tried it myself.

Enjoy!

*Ron’s helpful tip: pin a clothespin directly under the face of the
thermometer at the top of the stem or probe. Use the clothespin as a
“stopper” when setting the thermometer through the top rack of the
smoker to ensure that the probe does not contact any metal and give a
false reading.

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TasunkaWitko - Chinook, Montana

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Die Wahrheit wird euch frei machen



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