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This Week’s Featured Recipes

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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.

 



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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 Velouté 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.

Velouté 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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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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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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13 dec 06

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

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.

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

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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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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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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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 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 Parmesan or 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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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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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: habañero 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 habañero 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 habañero 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.



Edited by TasunkaWitko
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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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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 crème
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!

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

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 jalapeño 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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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.


Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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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