Native Meat Recipes

"CHINESE" JERKY
3 lb steak
3 garlic cloves, minced
1 tablespoon ginger, fresh, minced
2 tablespoon sesame oil
1/2 cup soy sauce
2 teaspoon red peppers, dried, crushed
1 tablespoon honey
1/2 teaspoon white pepper
4 tablespoon dry sherry
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim
away any
fat or gristle. Transfer to a non-metallic pan. Add the other
ingredients and
marinade 24 hours. Arrange meat on racks and let dry at cool room
temperature
overnight (do not refrigerate). Preheat oven to 225. Line two large
baking sheets with foil and set wire racks on top. Arrange the meat
on racks in single
layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat
another 4
hrs or more. Leave meat on racks to cool and continue drying for
several hours
before bagging it.
Yield: 1 pound
"RAMP"AGING CHICKEN CHILI - MODERN
1 lb ramps (leaves and all) cut

1 into bite size pieces
3 tablespoon crisco hot & spicy cooking
1 oil
2 lb chicken breast cut into bite
1 size pieces
2 cloves garlic, minced
2 bay leaves
1 teaspoon mexican oregano
2 teaspoon ground cumin
1 teaspoon cayenne
2 tablespoon chili powder
2 4-oz cans chopped green
1 chilies
2 16-oz cans kidney beans
1 (liquid included)
16 oz can refried beans
16 oz can stewed tomatoes
6 oz can tomato paste
2 15 1/2-oz. cans beef
1 consomme
Cook chicken, ramps and garlic in oil till chicken is slightly

browned. Add spices, chilies and stir together. Add remaining
Page 2
ingredients and cook covered for 1 hour. Top finished chili with
diced ramps and grated cheese.
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500
Yield: 4 servings
#54547 MOOSE STROGANOFF
1 1/2 lb moose sirloin steak (cut in

1 1/2 strips)
1/2 cup plus 2 tbsp. flour
1 teaspoon salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 clove garlic
3 tablespoon fat
1 tablespoon worcestershire
1 cup canned beef bouillon
1 cup sour cream
1 steamed rice
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and
mushrooms in fat for 5 minutes. Add meat and brown. Remove meat,
mushrooms and onions from pan. Add remaining flour to drippings in
pan. Add Worcestershire and bouillon. Cook until thickened. Add
sour cream. Heat until gravy simmers. Add cooked moose and vegetables
and heat. Serve over rice.
Yield: 4 servings
Page 3
#572625 BRAISED MOOSE
4 lb ripened moose
1 salt and pepper
1/8 teaspoon cloves
1/2 cup water
1 onion, sliced
1 cup milk
4 strips salt pork
1/8 teaspoon cinnamon
2/3 cup claret or weak vinegar
1/2 bay leaf
1 cup claret or cranberry juice
Trim off any musty parts of moose and lard with salt pork. Sprinkle
with salt, pepper, cinnamon and cloves. Marinate in claret or
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
add water, cover and cook in slow oven (300 degrees) about 1 hour.
Add bay leaf, onion and claret or cranberry juice, cover and cook
until tender, about 1 hour longer. Remove meat and add milk to
drippings. Heat to boiling and serve with moose. Serves 6 to 8.
Yield: 1 servings
#639012 MOOSE MEAT TAMALES
1 batter for shells:

1/2 cup sifted flour
1/2 teaspoon salt
2 eggs
2/3 cup milk
1 tablespoon oil
1 filling:
1 lb ground moose
1 small onion, chopped
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg
mixture and stir until lump free. Add remaining, mix until smooth.
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
tip pan to make shell even and thin. Cook until golden. Turn and
cook other side. Roll shell as you remove from pan; set aside. Saute
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
Stir into meat mixture; cook until thick. Unroll shells placing a
tablespoon of filling in each; reroll. Put in a greased glass dish.
Brush with butter and sprinkle with minced onions and grated cheese.
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
mixture and use as a sauce over tamales.
Yield: 6 servings
Page 4
#647335 MOOSE ROAST
1 lb salt pork (optional)

4 lb rump moose roast
1 tablespoon dry mustard
2 teaspoon salt
1 teaspoon pepper
2 onions, sliced
2 carrots, chopped
2 celery stalks, chopped
2 cup tomatoes, seeded, chopped
1 and
1 strained
Roll the salt pork out thin. Wrap roast with the pork. Refrigerate
overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150
degrees C.). Remove and discard the pork. Rub thoroughly with dry
mustard. Season with salt and pepper. Place in a roasting pan.
Surround with vegetables. Pour tomatoes over vegetables. Cover and
bake for 2 hours for medium doneness. For well done, bake an
additional 35 to 45 minutes. *This adjusts the meat if it has a wild
gamey taste. This is dictated by the animals feeding ground and not
age.
Yield: 1 servings
(BBQ) ELK BRISKET
1 elk brisket
As a hunter, I have found game meats, namely deer and antelope to be

excellent low fat meats. Elk meat is extremely low in fat.
When putting a larger deer roast on the BBQ I have found injecting it
with a little olive oil to help.
You might try this with the elk brisket.
In terms of "gamey" flavour to game meats. Frankly, I have found that

quite often that is more a result of poor field dressing and later
butchering, than of anything else.
I do all of my own butchering. I remove all the bones from the deer
and antelope, this has resulting in meat that is very much more tasty
than meat with the bones left in.
Jim Hinter
From: "Jim Hinter" <jimhinter@shaw.Ca>
Yield: 4 servings
Page 5
(BBQ) MR. WIZARD'S SMOKED DEER JERKY
1 venison; round and hip

1 salt, black pepper and
1 cayenne, coriander or
1 garlic and ginger powder or
1 chili powder, onion powder
1 allspice
You want to make the jerky the same day the deer is killed. If it is
killed and cleaned in freezing weather you can stretch that out to two
days. Aged Venison makes funky jerky. If you don't use it immediately,
freeze it and use it in amounts you can comfortably process.
The better the quality of your spices, especially the pepper, the
better your jerky will be. Simple spice blending makes the best
jerky. Try not to exceed four spices. It's not supposed to have too
complex a mix. Makes it tastes funny.
Salt, Black Pepper, Cayenne, Coriander.

Salt, Black Pepper, Garlic Powder, Ginger Powder.
Salt, Chili Powder, Onion Powder, Allspice.
The round and back leg meat makes the best jerky. Everything else
should be made into sausage or chili meat.
Always cut the meat with the grain, not across. Make sure to remove
any fat and connective tissue.
If it's too tough to cut, freeze it for a couple of hours and it will
be easier to handle.
The smoke house should be 180 to 190 for the first thirty minutes and
down to 110 to 120 after that. Depending on how your drying it,
thickness and humidity it can take twelve to sixteen hours. When you
bend it and it splinters it's ready.
Mr. Wizard
IMHO save the backstrap its excellent grilled, we always cold smoked
over apple or cherry wood, salt/pepper/garlic. period. It never stayed
around long, by Christmas it was all gobbled up.
From: "Ol' Hippie"
alt.food.barbecue
From: Jim Weller Date: 02-11-04
Yield: 4 servings
Page 6
(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC
2 lb lean bison chuck or round

1 steak, cut into 2-inch cubes
1 kg
1 tablespoon balsamic vinegar 15 ml
1/2 teaspoon freshly ground black pepper
2 ml
2 teaspoon minced fresh sage 10 ml
2 tablespoon canola oil 15 ml
1 cup chopped onions 250 ml
2 cloves garlic, minced 2
2 tablespoon flour 25 ml
1 cup cabernet sauvignon wine 250
1 ml
1 cup beef stock 250 ml
1/2 cup dried wild mushrooms,
1 rehydrated in 1/2 cup hot
1 water 125 ml
1 tablespoon chopped fresh sage
1 salt and freshly ground
1 pepper to taste
1 wild rice fritters:
1/4 cup butter 50 ml
1/2 cup chopped onions 125 ml
1/2 cup all-purpose flour 125 ml
1/4 cup rye flour 50 ml
1 teaspoon baking powder 5 ml
1/4 teaspoon each, salt and pepper 1 ml
1 egg
1/2 cup sour cream 125 ml
1/4 cup milk 50 ml
1 cup cooked wild rice 250 ml
2 tablespoon canola oil
This modern interpretation of a traditional Native stew is slow

cooked and flavoured with fresh sage, a wild plant on the prairies.
Serve it over wild rice fritters for traditional taste. From High
Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).
Combine bison with vinegar, pepper and 2 teaspoons of sage and

marinate at room temperature for 30 minutes. Heat the oil in a Dutch
oven and brown the bison over high heat in batches. Set aside the
meat as it@s cooked. Add the onions and garlic to the drippings in
the pan and saute 5 minutes, until beginning to brown. Add the flour
and stir to combine. Slowly stir in the wine, stock, and wild
mushrooms with their soaking liquid. Return the meat to the pan and
bring to a boil. Cover, reduce heat to low and simmer the stew for
1-2 hours or until the bison is very tender. Stir in the fresh sage
and season with salt and freshly ground black pepper to taste. Serve
with wild rice fritters. Serves 4.
Wild Rice Fritters:

Page 7
Saute onions in butter until tender. Combine the flours, baking

powder, salt and pepper. Whisk together the egg, sour cream and milk.
Quickly stir the wet ingredients into the dry to form a batter. Let
stand 10 minutes. Fold in the sauteed onion and cooked wild rice.
Heat canola oil over medium high heat in a nonstick frying pan. Using
2-3 tablespoons of batter per fritter, cook for 2 minutes a side,
until browned and cooked through. Serve the fritters as a base for
the braised bison and mushrooms. From: "Lightnin Dave"
<ddobjohn@bektel.
Yield: 4 servings
(CBC) EAST-WEST BRAISED BUFFALO SHORT RIBS
3 lb buffalo (bison) short ribs

1/2 cup soy sauce
1 can (19 oz./540 ml) pineapple
1 chunks in their own juice
1/4 cup brown sugar
1/4 cup honey or maple syrup
1/4 cup hoisin sauce
1 tablespoon minced fresh ginger
4 cloves garlic, pressed
1 canned chipotle chili in
1 adobo sauce (or
2 teaspoon chipotle hot sauce)
1 cup water
1 black pepper
1 red and 1 yellow bell pepper
1 seeded and sliced
In a Dutch oven, heat the oil over medium high heat and saute the
ribs in batches until they are nicely browned. Drain off and discard
any accumulated fat, then return the ribs to the pan. In a food
processor, combine the soy sauce, canned pineapple and juice, sugar,
honey, hoisin sauce, onion, ginger, garlic and chipotle chili.
Process until sauce is smooth. Stir in the water and pour over the
browned ribs. Cover tightly with a lid or with foil and bake at 300F
for 2 hours, until ribs are extremely tender. Remove the ribs from
the sauce with a slotted spoon and keep warm. Degrease the sauce if
necessary and simmer it over medium heat until it is reduced and
nicely thickened. Season with salt and pepper. Stir in the sliced red
and yellow peppers and cook together for 5 minutes. Return the ribs
to the sauce and stir gently to heat through. Serve over rice. Serves
4-6. From: "Lightnin Dave" <ddobjohn@bektel.
Yield: 4 servings
Page 8
(CBC) PEMMICAN PATTIES
1 lb lean ground buffalo (or

1 ground beef) 500 g
1/2 lb ground pork 250 g
2 teaspoon freshly ground black pepper
10 ml
2 teaspoon salt 10 ml
1 teaspoon crushed allspice berries 5
1 ml
2 cup fresh saskatoons,
1 blueberries, cranberries (or
1 mixture), whole or
1 roughly chopped in food
1 processor 500 ml
1 cup minced onion 250 ml
2 tablespoon dried juniper berries,
1 soaked in boiling water to
1 soften,
1 then drained 25 ml
1 glaze:
1 cup melted red currant or
1 cranberry jelly 250 ml
These sausage patties are inspired by the traditional Native staple,

pemmican, a mixture of ground dried bison meat, fat and wild berries
which kept nomadic tribes alive over harsh prairie winters. While
these patties are panfried rather than dried like real pemmican,
they'll add some wild west flavor to your next pancake breakfast or
brunch. They also make an interesting appetizer if you form the
mixture into meatballs, brown them in the oven and serve warm, glazed
in melted cranberry or red currant jelly. From High Plains: The Joy
of Alberta Cuisine by Cinda Chavich (Fifth House).
Combine all ingredients, except jelly, and work lightly with your
hands to combine.
Form into small patties and grill or saut‚ until browned on the
outside and just cooked through, about 4-5 minutes per side. Serve
patties as an alternative to breakfast sausages.
Or to make pemmican balls to serve as appetizers, roll into

walnut-sized balls and place in a baking pan. Bake at 350øF for 30-40
minutes, until well-browned and cooked through.
Drain any accumulated fat and toss meatballs with 1 cup of melted red
current or cranberry jelly, sprinkle with chopped parsley and serve
warm with toothpicks for appetizers. Makes about 16 patties or 40
meatballs. From: "Lightnin Dave" <ddobjohn@bektel.
Yield: 4 servings
Page 9
(CH) VENISON ROAST W/BASIL GREEN BEANS
1 roast:
1 venison roast
2 cloves garlic; thinly
1 sliced
2 ripe chiles; sliced
1 onions; peeled &
1 quartered
1 salt and pepper
1 green beans:
1/2 lb fresh green beans
1 trimmed
1 tablespoon unsalted butter
1/2 red onion; diced
2 cloves garlic; minced
1 teaspoon dried basil; * see note
1/2 cup oven dried tomatoes; in
1 olive oil**
1 teaspoon provence sea salt mixture
1 *** see note
The Venison is done in the crockpot, the beans in a

skillet.
Start the venison 5 hours before you want to eat. If

the venison seems too tough at this point, let it cook
for awhile longer until it softens. If by dinner time
it is still a bit tough, let it sit at room
temperature for awhile and then slice it against the
grain. This will make it a bit easier to eat.
Make slits in the venison roast. Put garlic and chile

slices in the slits. Sprinkle salt and pepper all over
the roast.
Cut 2 onions in quarters and place them in the bottom

of a crockpot. Put the venison roast on top of the
onions. Put a bit of water in the bottom of the
crockpot. Put the cover on and place it on LOW. Cook
for 5 hours.
1/2 hour before the roast is done, trim the beans and
wash them. Drain them well.
Melt the butter in a heavy skillet over medium heat.

Add the red onion and cook until slightly softened,
about 3 minutes. Add the beans and the garlic and
saute until the beans are tender crisp. Add the
tomatoes and provencal sea salt mixture. Let it simmer
for 5 minutes to heat up the tomatoes and meld the
whole thing together.
Stir in the basil and saute for another minute. Salt

Page 10
to taste.
When roast is done, remove from crockpot and let it

sit for 20 minutes to rest.
Serve slices of roast with the green beans on the

side.
Recipe By : RisaG
From: Risag <radiorlg@yahoo.Com> Date: Wed, 22 Oct 2003 18:46:45

~0700 (
Yield: 4 servings
(NCL) APPLESAUCE MEATLOAF
2 lb ground buffalo
2 eggs, beaten
2 cup bread crumbs
1/2 cup chopped celery
1/2 cup diced green peppers
4 tablespoon chopped onion
2 teaspoon prepared mustard
1 teaspoon salt
1 topping:
1 cup applesauce
2 tablespoon brown sugar
3 teaspoon vinegar
Combine eggs, bread crumbs, applesauce, celery, green peppers, onion,

mustard and salt. Add ground buffalo and mix well. Pack meat into a
greased loaf pan. Make a depression by running a spoon along the top
of loaf. Combine topping ingredients, mix well and pour into
depression. Bake at 325 F for 1 1/2 hours. Let stand for 10 minutes.
Remove loaf to platter.
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.C
Yield: 4 servings
Page 11
(NCL) BEAN TERRINE IN BROWN HERB SAUCE WITH BLUE CORNMEAL
1 bean terrine
1 lb dried small white or pinto
1 beans
1/2 cup yellow cornmeal
2 cup water
1 teaspoon salt
1/2 teaspoon red chile powder
1 brown herb sauce:
3 cup beef stock
4 tablespoon unsalted butter, softened
2 tablespoon chopped fresh tarragon
3 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
2 tablespoon chopped fresh basil
32 sprigs fresh chervil, for
1 garnish
8 whole chives, for garnish
1 chips:
8 blue cornmeal tortillas
1 cup vegetable oil
Soak the beans overnight in enough water to cover. The following day,
drain the beans, rinse under cold running water, and place in a pot
with fresh water to cover. Bring to a boil over high heat, then
reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and
cornmeal. Set aside.
Bring the 2 cups of water to a boil over high heat. Add the bean
mixture, salt, pepper, chile powder and cumin. Reduce the heat and
simmer 20 minutes, stirring occasionally to prevent burning. Pour
into a greased 5-X-9 inch loaf pan, cool to room temperature, and
chill in the refrigerator overnight or until firm. Unmold from the
loaf pan, cut into approximately 1/2 inch slices, and set on a cookie
sheet. Reheat in a 350degree F. oven for 10 minutes, until warm.
For the Brown Herb Sauce, bring the stock to a boil in a large
saucepan over moderate heat. Add the butter and stir until completely
melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and
remove from the heat.
Cut the tortillas into chips (or shapes of your choice)with scissors
or a small paring knife. In a skillet over moderate to high heat,
heat the oil until it almost reaches the smoking point. Using two
forks, dip each tortilla chip into the hot oil, remove and blot with
a paper towel.
To Serve: spoon some Brown Herb Sauce onto each plate and place 2
slices of the Bean Terrine in the center. Garnish with Blue Cornmeal
Page 12
chips, a whole chive, and sprigs of fresh chervil.

From: Mignonne
Yield: 8 servings
(NCL) BLACKFEET INDIAN JELLIED SNAKE
1 medium snake
2 cup indian vinegar
1 handful mint
2 fingers coltsfoot salt
Cut off the head and skin and take out the intestines. Cut into 1"
pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt
in some kind of container; put the pieces of snake on top and cover
with cold water. Let stand overnight. Put the container over the hot
coals in the morning and simmer slowly for about 35 minutes. Remove
from the fire and cool. The dish is ready to eat when the jelly has
set. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 13
(NCL) BLUE CORN MUTTON TAMALES
1 filling
1 lb mutton or lamb, cut into inch piece; s
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
1 red chili powder
1 salt
1 cup coarse white cornmeal
1 masa:
6 cup blue cornmeal
2 tablespoon baking powder
3 cup water
3 teaspoon oil
70 corn husks (soak corn husks
1 in hot water until
1 soft/pliable)
To make the filling, combine meat, garlic, onion, and coriander in a

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

1 oil
1 italian flavored bread
1 crumbs
1 parmesan cheese
1 tomato sauce:
8 oz can tomato sauce
1/2 can water
1/4 small onion
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
Combine tomato sauce and half can of water. Add sugar and onion,
salt, pepper and oregano. Stir and simmer for two hours. Heat oven
to 325 F. Slice buffalo steak in slices 1/4 inch thick. Dip steak in
oil one side only and then in bread crumbs. Brown in skillet with
oil on both sides. Place in casserole dish then layer with tomato
sauce. Continue layering. Cover and bake for 1 1/2 hours. Remove
from oven and top with parmesan cheese and serve.
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Sat, 9 Aug 2003 21:57:02
~0400
Yield: 4 servings
Page 15
(NCL) CHIPOTLE BEEF STEW
1 1/2 lb boneless chuck roast,

1 trimmed and cut into 1
1 cubes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
16 oz can whole tomatoes,
1 including juice
2 canned chipotle chiles in
1 adobo plus
2 tablespoon adobo sauce from can
1/2 cup water
15 1/2 oz can hominy, rinsed
1 accompaniment:
1 warm flour tortillas
Pat beef dry and season with salt and pepper. Heat oil in a 10-inch
heavy skillet over moderately high heat until hot but not smoking,
then brown meat in 2 batches, transferring to a plate as browned.
Return all meat to skillet. Add onion, garlic, and cumin and cook,
stirring occasionally, until softened, about 5 minutes. Puree
tomatoes with juice, chiles, adobo sauce, and water in a blender or
food processor and add to meat mixture. Simmer, covered, stirring
occasionally, until meat is tender, about 1 1/4 hours. Add hominy and
simmer, covered, 15 minutes. Season with salt.
Gourmet December 1999 B. Fairbrother, Chicago, IL Sugar and Spice
Comments from other cooks:
I made this last night with 2 chillies, seeded, and it blew the roof
off our mouths--I thought I liked spicy foods! Still, once we
mellowed it with a little sour cream, we really enjoyed the flavor. I
liked the hominy, but my husband was not pleased--I'll use some corn
next time.
A fiery dish! Next time I'll use one pepper. I would also use a
better cut of meat for less prep time. For variation and to tame the
heat, corn would be a good addition as would pinquitos beans. We
thoroughly enjoyed it the second day too.
Tasty, hearty and very easy to make. Even the kids cleaned their
plates. I used one Chipotle pepper and one tablespoon of adobo sauce.
That gave the dish some kick without being too spicy for the kids. No
fan of hominy, I substituted a can of corn, drained and rinsed--the
result was colorful and delicious. I served it over rice. This dish
is great to prepare the night before. I got it to the point of adding
the corn, then refrigerated it overnight and finished it quickly the
next night. I think doing this also mellowed the slightly bitter,
smoky taste Chipotle dishes sometimes have. This dish will definitely
become a regular at our house.
Page 16
From: Mignonne
Yield: 4 servings
Page 17
(NCL) CORN STEW

1 1/2 lb lean ground beef
1 1/2 cup sweet green peppers,cored,
1 seeded, and chopped
1 1/2 cup yellow onion, chopped
8 large ears of corn (kernels cut
1 off) or 4 c. frozen corn
1 can (14 oz.) crushed tomatoes
4 teaspoon worcestershire sauce
1/2 teaspoon each black pepper and chili
1 powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 or to taste
2 cup zucchini or yellow summer
1 squash, thinly sliced
Pueblo Indians often simmered large pots of meat over an open fire and
added fresh vegetables, like corn and squash to the pot.
In a 6-quart Dutch oven, heat the oil over moderately high heat. Add
the beef and cook, stirring frequently, for 8 minutes or until
browned. Lower the heat, stir in the green peppers, onion, and
garlic, and simmer, uncovered, for 5 minutes or until tender,
stirring occasionally.
Stir in the corn, tomatoes, Worcestershire, black pepper, chili

powder, salt, and red pepper and bring to a boil. Lower the heat,
cover, and simmer for 15 minutes. Add the squash, then simmer for 5
minutes longer or until the vegetables are tender.
Note:
1. Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back, then
braided into three foot long bunches and hung up in the barn so the
crows can't get at it.
2. Before Indian Corn can be cooked into corn soup, it must first be
put through a process called "lying:. Lye is an extremely strong acid
found in hardwood ashes. This is what the traditional Native
Americans used as it was abundant from their campfires. This lying
process softens the outer shell somewhat and allows the two black
eyes found on each kernel of corn to be washed off after cooking. The
amount of wood ashes to be boiled with the corn is a very tricky task
to accomplish properly. Too much lye will destroy the corn and too
little will not do the job.
Therefore we leave this to the "lyers" of the tribe. The corn is

boiled with the hardwood ashes and water for about two hours. Then it
is washed to remove the eyes or hulls and to rinse the corn free of
Page 18
lye. The Tuscarora reservation has three or four "lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large
amount of corn in a day depending on how many orders she has to do
for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard
of Blacknose Spring Road. Usually I order five quarts at $3.00 per
quart. I then divide it into three parts. I will freeze two of them
and cook one part...about a quart and one half. From: Mignonne
<mignonne-Al@e...> Date:
Yield: 4 servings
(NCL) CREAMED CORN WITH BACON
4 ears corn
6 oz thick-sliced bacon (about 4
1 slices), optional
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 freshly ground black pepper
Bring a kettle of water to a boil and have ready a large bowl of ice
and cold water. Add corn to boiling water and simmer 4 minutes. With
tongs transfer corn to ice water to stop cooking. When corn is cool
enough to handle, drain and cut corn kernels from cobs.
Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon

over moderate heat, stirring occasionally, until browned and transfer
to paper towels to drain.
Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart

heavy saucepan simmer cream, water, and lemon juice with bacon,
scallions, and butter, stirring, 1 minute. Add corn and pepper and
salt to taste and cook until liquid is slightly thickened, about 5
minutes.
Gourmet September 1998
From: Mignonne
Yield: 4 servings
Page 19
(NCL) CREE WILD DUCK SHARED BY MOMFEATHER
1 wild duck, cleaned

2 1/2 quart cornbread crumbs
1 large onion, chopped fine
1 duck giblets
2 tablespoon margarine
1 pepper
1 sage
1 garlic
2 apples, diced
1/2 cup flour
Boil giblets until tender, and chop into fine pieces. Combine the
cornbread crumbs, onions and apples. Mix well and add pepper, sage,
garlic and other seasonings to taste. Moisten and stuff the goose
with this mixture. Place goose in roasting pan and spread with about
2 tablespoons margarine, and then sprinkle with a little flour. Roast
in 350 degree oven until done, about 15 to 20 minutes per pound.
Baste often. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
(NCL) DANDELION STIR FRY
6 handfuls of dandelion
1 greens
2 trout, salmon, or bass
1 bacon grease (best) or fat
3 wild onion
1 salt and pepper (dash)
1 white sage (few pinches)
1 lemon
Cut and clean fish. Cut into long strips. Chop onion. Slice lemon
into thin disks.Wash and chop dandelion leaves. Grease metal fry pan
slightly with bacon grease. (so you don't burn the fish)Put on a semi
hot coal. Add onion 5-6 thin slices of lemon, salt, pepper, and a few
pinches of white sage. (make sure sage is ground up a little) Let
cook about 3/4 of the way and then add the dandelion leaves. Cook
until leaves are soft. Add salt, pepper, sage, again. When ready drip
on a little bit of lemon juice for taste. Add more grease if stuff
sticks to the pan too much. It should brown just a bit.
:Offered by Stacy Johnson ~ Cree (Quebec) ~

:who learned this from Grampa's stir fry
From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 20
(NCL) GARBANZO BEAN STEW (CONTEMPORARY)
2 lb dried garbanzo beans

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

From: Mignonne <mignonne-Al@e...> Date:
Yield: 4 servings
Page 21
(NCL) INDIAN POPOVERS
1 recipe frybread dough (your

1 favorite baking powder based
1 recipe)
1 lb coarse ground beef
1 jalapeno, chopped
1 onion, minced
1 pkg taco seasoning
1 can green enchilada sauce
1/2 can water
1 can pinto beans, drained
1 cheddar &/or monterey jack
1 cheese, shredded
1 tomato(s), diced
1 lettuce, shredded
1 oil (for deep frying)
"Brown" the ground beef until done, then drain off the grease. Add the
jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of
water.
Cook this mixture according to the instructions on the taco seasoning

package. Add the pinto beans and heat through. Remove from heat and
allow to cool.
Portion out the frybread dough so that you end up with 8" diameter
circles of rolled dough 1/4-1/2" inch thick.
Spoon some of the meat mixture onto half a rolled out piece of dough,
sprinkle with the shredded cheese (if desired), and fold the other
half over to form a half-moon-shaped turnover. Seal the edges by
crimping with the tines of a fork. Deep fry the popover as you would
the fry bread (until golden brown). Drain on paper towels.
The meat and cheese will be nice and hot. Serve with lettuce,
tomatoes, more onions, and taco sauce (store bought) as desired. This
is a favorite at all of our Oglala powwows!
Classification: Contemporary Nation/Tribe: Oglala Sioux
Liz Cornelius originally posted this recipe at http://www.bmcc.org,

and it is reprinted here with her permission. She writes: "I am glad
you like our 'Oglala' version of Indian Tacos (popovers). They were
very popular in Pine Ridge when I was there...by all means use it,
good luck! Toksha ye, Liz Cornelius" Liz also says the reason for the
baking powder-based frybread dough is because it's "Less labor, less
tough." From: "Valerie Brestel-Ohle $Nagi$" <
Yield: 4 servings
Page 22
(NCL) JERKY STEW
1 lb jerky, coarsely sliced

2 cup dried hominy, soaked at
1 least eight hours or canned
1 or frozen hominy
1 3/4 cup chopped green onions
1 lb new or red potatoes, diced
1 teaspoon ground sage
1 salt and pepper to taste
Place jerky, dried hominy, and green onions in a large kettle. (If
using canned or frozen hominy, add it during the last hour of
cooking.) Cover with water and bring to the boil. Reduce heat to a
simmer and cook, covered, for 2 hours, until hominy is just tender.
Add potatoes, sage, and salt and pepper and cook an additional 30-40
minutes, until potatoes are tender. Add more water if necessary.
Serves 4-6.
Spirit of the Harvest

From: Narellesapolu@h... Date:
Yield: 4 servings
Page 23
(NCL) JUNIPER BRAISED VENISON SHANKS
4 3-4 inch meaty venison

1 shanks
1/2 cup flour -- for dredging
3 tablespoon olive oil -- for browning
1 large onion -- chopped
3 ribs celery -- chopped
1/4 cup fresh sage -- chopped
10 to 15 -- juniper berries
1 grind, in food mill
2 tablespoon garlic -- minced
1 bottle (1 liter) red wine --
1 to cover
2 1/2 cup (2#)canned tomatoes in
1 puree
1/2 teaspoon salt
Dredge shanks in flour and brown in olive oil. Remove from skillet,
drain well and place in a small roasting pan or loaf pan. Preheat
oven to 300F degrees. Saute onions and celery in same skillet until
soft. Add tomatoes, garlic, sage and cook 2 to 3 minutes. Add
remaining ingredients, except wine and combine well. Pour tomato
mixture over shanks, then pour in wine to cover. Tightly seal pan
with heavy foil and place in oven. Cook for 6 to 8 hours or until
fork tender and sauce has cooked to a rich dark red color.
Tips Serve with Sage Grits or Garlic Mashed Potatoes.
c2003 Corn Dance Cafe

Yield: 4 servings
Page 24
(NCL) KATHY'S SUCCOTASH-CHICKEN SOUP
1 lb skinless chicken, breasts or

1 thighs work the best.
2 10-oz packages frozen baby
1 lima beans
1 15 oz. can whole kernel
1 corn
3 slice bacon
1 chicken bouillon cube
2 15 oz cans of tomato sauce
4 large red potatoes
2 cup water
1 flour, to coat the chicken
In a large pot, fry the three slices of bacon. Then set them aside for
later. Cut the chicken into bite-size pieces, coat with flour and fry
in the bacon grease. Drain what is left of the grease, and add all of
the remaining ingredients. Slice the potatoes very thin and leave the
skin on them. Bring pot to boil then simmer until the beans and
potatoes are tender. You may need more than 2 cups of water, but that
is my starting point. Crumble the bacon on the top of the soup before
serving. This recipe will feed 8-10.
From: "Maria Moloney" <mmoloney6@c...>date:
Yield: 4 servings
Page 25
(NCL) LAMB AND LIMA BEAN CASSEROLE
2 lb lamb chump or forequarter or

1 other chops
2 tablespoon seasoned flour
1 tablespoon butter or oil
1 large onion
1 tablespoon lemon juice
1 bay leaf
1/2 teaspoon garlic salt
1 cup stock (any type)
1 cup cooked or canned lima or
1 other beans
2 large potatoes
1 extra butter
Cut chops in half, remove any excess fat and roll them in seasoned
flour. Heat butter or oil in pan and brown chops on both sides.
Remove from pan and place in a medium sized oven-proof dish. Slice
onion and saute in pan (add a little more butter or oil if
necessary). Add any remaining seasoned flour, together with lemon
juice, bay leaf, garlic salt and stock - and bring to the boil. Allow
to thicken slightly. Add beans to onion mix - then pour over the
chops. Season to taste. Thinly slice the potatoes and arrange over
the top of the casserole. Dot with butter or brush with oil. Cover
and bake in a moderately slow (325 F or 160 C) oven for 2 hours.
Remove the lid during the last 1/2 hour and increase the temperature
to 350 F/180 C to allow the potatoes to brown and crisp slightly.
From: Mignonne
Yield: 4 servings
Page 26
(NCL) LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE
1 lamb-stuffed green chiles

12 firm green new mexico mild
1 or anaheim chiles
1 tablespoon cooking oil
2/3 cup finely chopped wild onions
1 or yellow onions
1 1/2 lb ground lamb
1 cup adobe bread crumbs *see
1 note
2 ripe tomatoes, diced
1 teaspoon salt
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon chopped fresh tarragon, or
1 teaspoon dried
1 fresh tomato puree:
1 tablespoon olive oil
1 1/4 lb tomatoes, coarsely chopped
1 sour cream, garnish
1 (optional)
*Note: Adobe Bread is a yeast bread, made in the outdoor ovens called
hornos, in the Southwest. It is sold on the Plaza by Native American
vendors in Santa Fe, New Mexico however, if this bread is not
available to you, any yeast non-sour dough bread can be used and made
into the bread crumbs for this recipe. (to see a photo demonstration
of bread making go to:
http://www.cookingpost.com/bread.cfm?cfid=1340271&cftoken=37749581
)(To see what an oven out on the land [Dine'h] looks like, there is a
photo on this page: http://www.minsrecipes.com/Etc/Writing/Photos.htm
)
To make the stuffed chiles, roast, peel and seed the chiles, keeping
them whole for stuffing. Set aside. Heat the oil in a large skillet
over medium heat and saute the onions about 4 minutes, until
translucent. Add the ground lamb and brown15 minutes, stirring
occasionally to prevent burning. Drain off the excess fat and add the
bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the
heat and simmer another 15 minutes. Remove from the heat and let cool.
Slice the chiles lengthwise, spread them open on a work surface and
generously stuff each chile with the lamb mixture. Place the stuffed
chiles on an oiled baking pan with the open side down and set aside.
To make the puree, heat the oil in a saucepan over medium-low heat.
Add the garlic and saute for 1 minute. Add the tomatoes and cook
another 15 minutes, stirring occasionally to prevent burning, until
the excess liquid evaporates. The sauce will reduce and thicken. At
this point you can pour the sauce through a fine sieve to remove the
Page 27
skins or you can serve the sauce as it is. Set aside.
Preheat the oven to 350 degrees F. Place the stuffed chiles in the
baking dish in the oven and heat until hot, about 5 to 10 minutes.
Serve immediately with the tomato puree. Garnish with sour cream, if
desired.
:Source: Lois Ellen Frank
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Wed, 7 May 2003 23:36:02

~0400
Yield: 4 servings
(NCL) MIGNONNE'S DEER JERKY
1 venison
1/3 cup catsup
1/3 cup strong coffee
1 tablespoon worcestershire sauce
1/2 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper or
1 cayenne
To jerk meat one doesn't necessarily have to have any seasoning at

all. Most of us like to add a little flavor though. And really any
seasoning you wish to use is fine. Experimentation is sometimes the
way to go to get something just to suit ones own taste.
Here's a marinade that I like pretty well. Usually I end up

substituting something because for some reason I can't seem to have
everything on hand at the same time that it calls for. But I don't
let that bother me. This recipe is a good one to experiment with. If
you don't have cider vinegar, then try some other type of vinegar
such as rice wine or balsamic or how about lemon or lime juice. You
can use honey, molasses or brown sugar instead of white sugar. The
red pepper or cayenne is optional or can be adjusted to taste or you
can even use black or white pepper. Instead of catsup, try cocktail
sauce. The variations are endless and the subtle changes in flavor
with each substitution can be amazing. It's good to brush on meat
when bar-b-qing, but I have used it to marinate steaks too. It is
sweet, but kind of spicy at the same time.
In a saucepan, bring ingredients to a boil. Brush on grilled meats

while cooking or use as a marinade. Yield: 1 1/3 Cup
Yield: 4 servings
Page 28
(NCL) MUTTON STEW
1 1/2 lb mutton pieces cut for stew

1 (about 6 loin chops)
1 kidney cleaned well and
1 separated (optional)
4 potatoes (approximately)
4 carrots (approximately)
6 small onions
1 mushrooms (optional)
1 small head cabbage (or
1 with wide noodles)
1 chilli pepper, seeded
1 mint leaves
1 rosemary
1 bay leaf (crushed)
5 tablespoon flour (approximate)
3 tablespoon lard, vegetable oil or
1 butter
Remember, lamb or mutton should be served either very cold or very

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

lists the ingredients and we're suppose to take it from there. Enjoy.
Served with bread for "sopping" and a salad it was a good hearty meal.
From: Cuttinggal
Yield: 4 servings
Page 29
(NCL) NAVAJO DRIED CORN STEW
3 cup water
1 cup dried corn (can substitute
1 cup dry garbanzo beans)
1 lb beef stew meat
1 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
In saucepan, combine water and corn (or garbanzo beans); bring to

boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove
from heat. Cover; let stand several hours. Return to boiling; simmer,
covered, 1/2 more than an hour if using corn or 1 hour if using
garbanzo beans for this recipe. Add remaining ingredients. Simmer,
covered, until tender, about 1 1/2 hours. Season to taste. Makes 4
servings.
From: Elaya K Tsosie, a Native Navajo. She teaches Native American

History at at two different New York State Colleges.
From: Mignonne
Yield: 4 servings
(NCL) NAVAJO HOPI CORN STEW
1 cup roast beef or ground beef,

1 chopped
1 tablespoon shortening
2 cup fresh corn, cut from cobs
1 cup zucchini squash, cubed
2 cup plus 2 tbs. water
2 tablespoon cornmeal
This recipe is a good way to use up a bit of leftover roast beef or

ground beef. Good served with hard Pueblo style bread.
Heat shortening in a large heavy skillet. Brown meat and add salt and
pepper to taste. Add squash, corn and 2 cups water. Simmer about 30
minutes, or until vegetables are almost tender.
In a cup, stir together cornmeal and 2 tbs. water to make a paste.

Stir thickener into stew. Stir about 5 minutes to prevent sticking.
From: Elaya K Tsosie, a Native Navajo. She teaches Native American

History at at two different New York State Colleges.
From: Mignonne
Yield: 4 servings
Page 30
(NCL) ORANGE GLAZED CARIBOU ROAST
4 lb caribou roast
1 tablespoon oil salt and pepper
1 basting sauce:
1 cup orange juice
1/2 teaspoon allspice
1/2 teaspoon crushed juniper berries
1 glaze:
2 tablespoon butter
2 tablespoon orange juice
1/2 cup wild currant jelly
1 dash angostura bitters
Smear roast with oil and season with salt and pepper. Sear in the
oven at 450 degrees for 15 minutes. Reduce to 325 and cook covered
for 60 minutes. Mix the orange juice, lemon juice and allspice and
baste every 15 min. Mix the butter,sugar, orange juice, jelly and
bitters. Brush on the roast and cook uncovered another 15-20 min.
Bitters: Made from the DISTILLATION of aromatic herbs, barks, roots

and plants, bitters are a liquid used to flavor cocktails, APeRITIFS
or foods. They are also used as a digestive aid and appetite
stimulant. Bitters generally have a high alcohol content and are
bitter or bittersweet to the taste. Angostura bitters, called for by
name in many recipes, is simply the trade name for a brand of
bitters. Other popular brands include Fernet-Branca and Peychaud.
From: Mignonne
Yield: 8 servings
Page 31
(NCL) PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES
1 corn cakes
1/2 lb corn kernels, cooked
1/4 cup finely diced onion
2 tablespoon chopped scallion
1/2 teaspoon minced garlic
2 eggs
3/4 cup flour
1/4 cup cornmeal
2 teaspoon baking powder
2 teaspoon sugar
1 teaspoon salt
1 venison and squash
1 blossoms:
1 tablespoon oil
1 1/2 lb venison leg fillet or
1 venison strip loin, trimmed
1 and
1 deveined
1 salt and freshly cracked
1 black pepper
8 squash or pumpkin blossoms*
1 tempura batter, recipe
1 follows
1 oil, for frying
1 plum demi-glace, recipe
1 follows
1 tempura batter:
1 cup flour
1/2 cup cornstarch
1 egg yolk
1 pinch salt
1 ice water
1 plum demi-glace:
6 ripe purple plums
1/2 tablespoon diced ginger
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup water
1/2 cup demi-glace
Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash
Blossoms
* If blossoms are not available thinly sliced summer squash or

zucchini will substitute nicely.
Puree 1/2 of the cooked corn in a food processor until smooth. Mix
remaining corn, onions, scallions, garlic, and eggs in a separate
bowl.
In a separate bowl, mix together flour, cornmeal, baking powder,

sugar, and salt. Add dry ingredients to corn mixture and blend well.
Page 32
Let rest, refrigerated, for at least 15 minutes.
Spoon cake mix into a heated, oiled nonstick skillet and spread out
to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3
minutes, or until golden. Turn over and finish cooking pancakes.
Note: corn pancakes can be made ahead and reheated in a moderate oven.
For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
Heat a thick, ovenproof skillet until quite hot. Add just enough oil
to coat bottom. Season venison liberally with salt and pepper. Place
in skillet and brown on 1 side. Turn venison over and place skillet
in oven to finish cooking. Cook venison to medium rare, about 6
minutes, or until an instant read thermometer registers 135 degrees F.
Heat a deep pot of oil or a fryer to 360 degrees F.
As venison is cooking, gently dip squash blossoms into tempura

batter, and fry in oil until crisp and golden. Remove and drain on
paper towels.
Remove venison from oven and let rest for 5 minutes.
Slice venison against the grain of the meat and divide onto 4 plates.
Place warm corn cakes above the meat. Sauce in front, serving
remaining sauce on the side. Garnish with squash blossoms and serve
immediately with Plum Demi-glace.
Tempura Batter: In a bowl, mix together flour, cornstarch, egg yolk,

and salt and mix well. Add water, starting with 1/2 cup, until batter
is a thin pancake batter consistency.
Plum Demi-glace: Place all ingredients in a heavy saucepan and simmer

until very soft. Push through a mesh strainer to remove pulp. Add
demi-glace and keep warm.
Recipe courtesy Michael Andzrejewski, Oliver's

From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Sun, 29 Jun 2003 00:09:01
~0400
Yield: 4 servings
Page 33
(NCL) PAN-SEARED MAPLE VENISON
1 cup maple syrup

1 tablespoon kosher (coarse) salt
8 (3-oz) venison loin
1 medallions (1 1/2 lb.)
1/4 cup diced pancetta* or bacon
1/4 cup diced carrot
1/4 cup diced onion
1/4 cup diced celery root or celery
1 tablespoon prepared horseradish
1 tablespoon minced garlic
1 tablespoon crushed juniper berries
2 teaspoon chili powder
2 cup basic game stock or chicken
1 broth
1 tablespoon butter, softened
In large resealable plastic bag, combine maple syrup and salt; mix
well. Add venison; seal bag. refrigerate a minimum of 1 hour or up to
12 hours to marinate, turning bag occasionally.
Heat oven to 325*F. Place wire rack in 15x10x1" baking pan. Remove
venison from marinade; discard marinade. Pat venison dry.
Heat large skillet over medium-high heat until hot. Add oil; heat
until hot. Add venison; cook 2 to 3 minutes or until browned, turning
once. Place venison on rack in pan.
Bake 8 to 10 minutes for medium-rare to medium.
Meanwhile, heat same skillet over medium heat until hot. Add
pancetta; cook until browned, stirring occasionally. Add carrot,
onion and celery root; cook until vegetables begin to brown, stirring
occasionally. Add horseradish, garlic, juniper berries and chili
powder; mix well. Add stock; bring to a boil over high heat. Boil 10
to 15 minutes or until vegetables are crisp-tender and sauce is
slightly thickened. Whisk in butter
To serve, place vegetables on serving platter using slotted spoon.

Top with venison. Pour sauce over venison and vegetables.
*Pancetta is an unsmoked rolled Italian bacon that is cured with salt

and spices.
From: Plasticava
Yield: 4 servings
Page 34
(NCL) PAWNEE CORN SOUP
1 stew size beef chunks of

1 meat
1 dried corn
1 salt and black pepper
1 optional:
1 potatoes and
1 onions
For the amount of soup you want to make, take stew size beef chunks
from the store and cut them in half. Optional: Use lean ground beef
(80%+) in place of beef chunks; avoid fatty ground beef. You want a
good, strong beef flavored broth or the corn soup will be sweet
flavored from the corn.
Boil water for the amount of soup you want to prepare.
When water is at the boiling point, drop in the determined quantity of

half-sized beef chunks of meat. Add salt and pepper to taste.
Boil the meat until the broth has a brownish color to it. (Meat may be
tender when the broth is light but for the real meat and corn flavor,
it should be cooked until the broth is brownish.)
Optional: While the meat is boiling, add the raw onions and raw
potatoes if you choose.
After the broth has reached the brownish color, add the quantity of
dried corn you wish to cook. Cook for 30-45 minutes until soft and
tender. The dried corn will absorb the beef flavor as it cooks. For
more of a taste of eating dried corn, cook the corn about 30 minutes;
corn will have more firmness to it.
Optional: If your potatoes are already boiled, add them in the last
10-15 minutes of cooking the corn.
Serve Corn Soup soupy as a meal or drain the soup and serve corn and
beef as a side dish.
This recipe courtesy of Juanita Echo-Hawk Neconie, of the

Pawnee/Otoe-Missouri tribe.
Yield: 4 servings
Page 35
(NCL) PEANUTTY VENISON (OR BISON) AND BEAN STEW
1 1/2 cup dried beans

4 1/2 cup venison or bison broth
1/2 lb venison or bison stew meat,
1 cut into 1-inch cubes
1 cup wild carrots or carrots
2 stalks celery, sliced (1
1 cup)
1/2 cup chopped ramps or onion and
1 garlic
1 teaspoon dried basil, crushed
1/2 teaspoon ground coriander
1/4 cup peanut butter
Soak beans as directed. Drain and rinse. Add broth to beans; bring to
boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly
tender (see cooking directions, above). Add carrots, celery, ramps or
onions and garlic, basil, and coriander. Cover; simmer for 30 minutes
or till vegetables and beans are tender. For a thicker stew, mash
beans slightly with a spoon.
Place peanut butter in a small bowl. Stir in about 1/2 cup of the
cooking liquid; stir into stew mixture. Heat through. Makes 4
main-dish servings. From: "Mignonne" <tsiwoni@minsrecipes.Cdate:
06/18/2003
Yield: 4 servings
(NCL) PEMMICAN RECIPE (FROM CREE INDIANS)
1 venison
Slice meat EXTREMELY thin, dry slowly over fire or in smoke house.
Pound meat into shreds or use is meat grinder. Mix in an equal
amount of animal fat (Crisco will do if you have no lard, but it will
not taste as good), some marrow from the bones (The marrow is
extracted by heating it--it will then come out easily). Add wild
cherries or currants (these are the favored berries) or in a pinch
some sugar to taste. And that's the recipe! Some of the Native
Americans here in MA (Wamponoags) add other things such as cayenne or
worchestshire--whatever! From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 36
(NCL) POPCORN ALMOND BRITTLE
6 cup popped popcorn

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

Page 37
(NCL) QUAIL IN ROSE PETAL SAUCE
1 rose petal sauce

10 fresh chestnuts or
1/2 cup chestnut puree
2 tablespoon butter
4 garlic cloves, peeled and
1 sliced
1 teaspoon aniseseed
10 red or pink roses with open
1 blooms, petals only
1 large red tuna cactus fruit, or
1 the meat of
1 large or 2 small meat plums, such
1 as elephant heart or santa
1 rosa, peeled, seeded and
1 chopped
1 cup chicken stock or water
2 tablespoon honey
1/4 teaspoon freshly ground white pepper
1 red food color
1 the quail:
8 quail, fresh or frozen and
1 thawed, cleaned
1/2 teaspoon salt
8 garlic cloves, peeled
1 small white onion, peeled and cut
1 into eighths
Make an X over the flat ends of the chestnuts with a small sharp
knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart
water to a boil and drop in the chestnuts. Boil, uncovered, for 20
minutes and drain. Set aside to cool. When the chestnuts are cool
enough to handle, peel the shells and remove the skins. Place them in
the blender.
Melt the butter in a large skillet and saute the garlic and anise seed
until lightly browned. Add the rose petals, and the cactus or plums
and saute 1 to 2 minutes. Add to the blender with honey, salt and
pepper and puree while slowly adding 1 cup stock or water.
Strain the puree into a skillet and bring to a boil. Lower heat and
simmer for 10 minutes, stirring. Add red food coloring if desired and
set aside, covered.
THE QUAIL:
Season quail with salt and pepper and stuff each with an onion slice
and garlic clove. Tie legs together with string. Saute the quail in
butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F.
Reheat the sauce if necessary. Add the quail to the sauce and stir,
Page 38
covering the birds completely, for 3 minutes. Serve 2 quail per

person with plain white rice to absorb all the lovely, perfumed sauce.
:c.1996, M.S. Milliken & S. Feniger, all rights reserved
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Sat, 12 Jul 2003 23:21:51

~0400
Yield: 4 servings
(NCL) RABBIT STEW
1 rabbit
Clean and skin the rabbit. Cut meat into parts - include bones. Put
meat in a pot. Add water to cover. Add 4 Tbl Lard and 1 tsp salt. Let
meat cook for about two hours, adding water as needed. Keep water
boiling and gradually hadd 1/2 cup rolled oats, barley or rice, if
desired. Cook about another 10 minute.
Instead of oats, barley or rice you can add dumplings made like this:
2 cups flour, 4 Tbl Lard, 1 tsp baking powder, 1/2 tsp salt. Make a
dough of this. Break and add to top of stew in pieces.
Recipe taken from Fort George Recipe Book, 1967. Fort George Quebec.
:by Maryann Sam, a Cree from Fort George (Chisasibi) Quebec
Yield: 4 servings
Page 39
(NCL) RACK OF LAMB WITH ARTICHOKES NEW POTATOES AND MINT
1 cup fresh breadcrumbs

2 tablespoon minced fresh parsley
2 tablespoon minced green onion
2 tablespoon lightly toasted pine nuts
1 tablespoon minced fresh mint
1 pepper
1 lemon, halved
4 baby artichokes
8 1 to 1 1/2 red new
1 potatoes, halved
1 1/2 tablespoon fresh lemon juice 1 1/2 lbs. rack o; f lamb,
1 fat trimmed to
1/4 thickness
2 tablespoon mustard
Combine first 6 ingredients in medium bowl. Season with salt and

pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
Preheat oven to 450°F.
Fill medium bowl with cold water; squeeze in juice of half a lemon.
Cut end off stem of 1 artichoke and rub with lemon. Starting from
base, bend each leaf back and snap off at natural break until half of
length of exposed leaves is light green. Cut off top dark green part
of leaves. Trim all dark green areas off artichoke. Rub with lemon.
Cut in quarters lengthwise. Cut out any choke and red-tipped leaves
and discard. Place in bowl of lemon water. Repeat with remaining
artichokes.
Place 1 tablespoon oil in medium baking pan and place in oven to heat.
Drain artichokes and place in another medium baking pan. Add
potatoes, 1 tablespoon olive oil and 1 1/2 tablespoons lemon juice to
artichokes. Season with salt and pepper. Season lamb with salt and
pepper. Place lamb fat side down in baking pan with heated oil. Place
vegetables and lamb in oven. Roast 15 minutes. Reduce oven
temperature to 375°F and roast 5 minutes. Remove lamb and vegetables
from oven. Spoon 3 tablespoons lamb dripping onto vegetables and mix.
Return vegetables to oven. Spread 1 tablespoon mustard over bone side
and ends of lamb; press half of breadcrumb mixture into mustard. Turn
lamb and spread 1 tablespoon mustard over fat side of lamb; press in
remaining crumbs. Return lamb to oven. Continue roasting lamb and
vegetables until thermometer inserted into center of lamb registers
130°F for medium-rare and vegetables are just tender, stirring
vegetables occasionally, 15 minutes.
Let lamb stand 10 minutes. Slice into chops. Divide between plates,
crossing bones in center. Spoon vegetables onto plates and serve.
Serves 2.
Page 40
Bon Appetit February 1990

Yield: 4 servings
Page 41
(NCL) ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFI

1 lb medium shrimp - shelled and
1 deveined
1/2 cup unsalted butter
1 cup chopped onions
1/4 cup diced celery
4 serrano chiles - de-ribbed,
1 seeded and minced
6 cloves garlic - minced
1/4 cup chopped chayote (optional)
1/4 cup bourbon whiskey
1 teaspoon minced thyme
1 teaspoon minced sage
2 teaspoon chopped cilantro
8 cup coarsely crumbled blue corn
1 bread
1/2 cup chicken stock or turkey
1 stock
1 teaspoon salt
1 wild turkey - 8 to 10
1 pounds
1 salt to taste
1 to taste
1 unsalted butter - at room
1 temperature
Preheat oven to 350øF.
To make the stuffing, heat the vegetable oil in a skillet and saut‚
the shrimp over medium heat until cooked through, about 1 minute. Let
cool, dice, and set aside.
In a large skillet, melt the butter and saut‚ the onions, celery,
carrot, serranos, garlic and chayote over high heat for 2 to 3
minutes. Deglaze the vegetables with the bourbon and continue cooking
over high heat for 1 minute or until the liquid evaporates. Remove
the skillet from the heat and add the thyme, sage, cilantro, shrimp,
and crumbled blue corn sticks. Moisten with the stock and season with
salt. Stir to combine.
Wash the turkey well and season the cavity with salt and pepper.
Stuff the turkey and truss with a needle and string. Rub the turkey
generously with the softened butter and season the outside of the
turkey with more salt and pepper.
Place the turkey on a rack in a roasting pan, cover tightly with

foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with
butter periodically Remove the foil in the last hour of cooking to
allow the turkey to brown. When done, transfer the turkey to a
platter and let it rest for 10 to 15 minutes before carving. Remove
Page 42
the string and serve the turkey with the stuffing and a gravy made
from the giblets.
Makes 8 to 10 servings.
from The New Texas Cuisine Stephan Pyles Doubleday

Yield: 4 servings
(NCL) ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VIN
6 whole jumbo quail (6 to 8

1 oz each)
2 small garlic cloves
1 tablespoon juniper berries
2 tablespoon corn or canola oil
1 tablespoon balsamic vinegar
Preheat oven to 500 F.
With poultry shears or a sharp knife cut off necks, feet, and first 2
wing joints of each quail and discard. Finely chop garlic. Finely
chop juniper berries and sprinkle half inside quail. Season quail
inside and out with pepper and salt.
In a 12-inch ovenproof skillet heat oil over moderately high heat

until hot but not smoking. Add quail, breast sides down, and brown on
all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe
skillet clean. In skillet melt butter and add quail, breast sides up.
Transfer quail to middle of oven and roast, basting twice, until meat
is pink for medium-rare, about 8 minutes. Transfer quail to a
platter. Add garlic and remaining juniper berries to skillet and cook
over low heat, stirring, 30 seconds, or until fragrant. Remove
skillet from heat and stir in vinegar and any quail juices that have
accumulated on platter. Spoon sauce over quail.
Crisp roasted potatoes with rosemary are a good accompaniment to this

elegant but easy dish.
Gourmet September 1998
Comment from another cook:
We made this recipe for our New Year's Eve dinner for two. It was
very easy and quick, not too much to it. We did make two changes to
the recipe. We didn't see the need to clean the pan and add butter
before putting the quail in the oven. Instead we added the butter at
the end while making the sauce. Also, we added a bit of chicken stock
and a little demi-glace to the sauce for more volume. When I make it
again, I'll use a spice grinder for the juniper berries, rather than
chopping with a knife. AND BALSAMIC VINEGAR Crisp roasted potatoes
with rosemary are a good accompaniment to this elegant but easy dish.
Page 43
From: Mignonne
Yield: 6 servings
(NCL) ROASTED RED PEPPER AND TOMATO SAUCE
8 oz red bell pepper

2 plum tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
Char bell pepper and tomatoes directly over gas flame or in broiler
until blackened on all sides. Transfer tomatoes to plate. Enclose
pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place
in blender. Peel, seed, and chop pepper; add to blender. Add oil,
vinegar, garlic, and cayenne; blend until smooth. Season sauce with
salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 cup.
Bon App‚tit July 2003 John Ash

Yield: 4 servings
Page 44
(NCL) SALMON BURGERS WITH GINGER MUSTARD MAYONNAISE
1 for mayonnaise
2 tablespoon mayonnaise
1 1/2 teaspoon dijon mustard
3/4 teaspoon finely grated peeled fresh
1 gingerroot
1/2 teaspoon soy sauce
1 for salmon burgers:
3/4 lb salmon fillet, skin
1 discarded
1 tablespoon dijon mustard
2 teaspoon finely grated peeled fresh
1 gingerroot
1 teaspoon soy sauce
2 teaspoon vegetable oil
2 hamburgers buns, cut sides
1 toasted lightly
2 thin slices sweet onion
2 slice vine-ripened tomato
Make Mayonnaise: In a small bowl whisk together mayonnaise

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

rice.
My Salmon Burgers turned out very well. I'm a Culinary Arts Graduate
and I added a few ingredients to this recipe to assure that the
Page 45
burgers stayed together and were spicy enough. In addition to the

regular ingredients I added, fat free Parmesan cheese, granulated
garlic, used some egg white and very little bread crumbs and a little
bit of skim milk. I also added some Red Pepper to taste. (Yum Yum)
From: Mignonne
Yield: 2 servings
(NCL) SKEWERED LAMB
1 1/4 lb boneless lamb, leg or

1 shoulder
2 yellow onions
2 teaspoon coarsely ground black
1 pepper
1 juice of 1 lemon
1 teaspoon salt
4 ears corn
4 tomatoes, halved
Cut meat into large cubes. Place in a bow. Peel onions. Cut into
wedges. Add to meat in bowl. Sprinkle black pepper over meat and
onions. Combine lemon juice and oil and pour over meat. Stir to
combine. Marinate for about 3 hours.
On metal skewers, alternate meat and onion wedges. Preheat grill or

broiler. Grill or broil kebabs about 6" from heat source, turning and
brushing them occasionally with leftover marinade. Total cooking time
will be about 15 minutes. Sprinkle with salt.
Precook corn for a few minutes in boiling water. Drain well. Place
corn and halved tomatoes on grill or under broiler. Brush with
marinade. Grill or broil for 5 minutes until hot. Serve corn and
tomatoes with kebabs.
Tip: Fresh herbs such as rosemary or thyme may be used for seasoning.
Good served with steamed rice, a salad, crusty bread, and beverage of
your choice.
From: Mignonne
Yield: 4 servings
Page 46
(NCL) SKILLET LAMB/MUTTON RIBS WITH VEGETABLES
2 lb ribs
2 tablespoon lard, melted or vegetable
1 oil or butter
1 salt and pepper
1/2 cup water
2 carrots, diced
2 potatoes, diced
1 large onion, diced
1 chilli pepper, seeded,
1 diced (optional)
1 green pepper, seeded,
1 diced (optional)
Brown ribs well on all sides in melted lard Season with salt and
pepper. Add Water, cover and simmer 1 hour Add carrots, potatoes,
onion and peppers. Cover and simmer 1/2 hour longer. Thicken gravy
and serve with meat and vegetables.
From: Cuttinggal
Yield: 2 servings
(NCL) SOUTHWESTERN STYLE CHALUPAS
4 lb pork roast
1 lb dried pinto beans
4 oz can chopped green chile
1 peppers
2 teaspoon cumin seed
1 teaspoon dried oregano
1 salt and pepper to tast
1 quart water
16 oz package corn chips
In a slow cooker, combine pork roast, pinto beans, chile peppers,

chili powder, cumin seed, oregano, salt, pepper, and water. Cover,
and simmer on Low for 4 hours. Shred meat, removing any bones and
fat. Cover, and continue cooking for 2 to 4 more hours. Add more
water if necessary. Place corn chips on serving plates. Spoon pork
mixture over chips and serve with desired toppings.
From: Judy Spottedbird <kiowaswhitedove
Yield: 4 servings
Page 47
(NCL) SPICE-RUBBED AMERICAN BISON TENDERLOIN
1 whole chipotle pepper in

1 adobo, seeded or
1 teaspoon ground dried chipotles
1 teaspoon black peppercorns, freshly
1 ground
1/2 teaspoon allspice, ground
2 teaspoon red chile powder
2 teaspoon cumin seed, toasted and
1 ground
2 teaspoon coriander seeds, toasted and
1 ground
1/4 cup paprika
1 tablespoon sugar
1 tablespoon salt
4 (8-ounce) bison tenderloin
1 fillets
Combine spices and set aside. Heat grill pan or grill to medium-high
heat. Place spice on a pie pan or large flat plate and dip both sides
of each steak into mixture and shake off excess. Place steak on grill
or grill pan and lower heat if using a grill pan or the spices will
burn. Grill for 4 to 5 minutes each side. Remove from grill and let
rest a couple of minutes before serving.
Recipe courtesy Loretta Barrett Oden

Yield: 4 servings
Page 48
(NCL) STONE GRIDDLE COOKING - MOOSE STEAKS
2 large moose steaks, any cut

2 large wild onions
2 fingers fat
The griddle is made of a highly polished flat sandstone [polished with

grease and tallow and it takes weeks to do it right] Only sandstone
will stand the heat of the fire under it. Other types of stone may
explode into small chips and injure the cook. Make a good steady fire
under the stone to get the griddle hot enough to dry out. Be sure to
get the griddle dry and clean before using it. Bear fat may be rubbed
into the griddle and now you are ready to cook the following recipe
on it.
The griddle is also perfect for cornbread, breads and fish.
Place the steaks on a flat clean rock. Pound steaks with another stone
until all the fibers have been broken down. Sprinkle a little
coltsfoot salt over the steaks. Cut the wild onions in half and on
the cut side, rub the salt into the meat.
Drop the fat on the stone griddle and let it float out over the stone
so that you have a well greased spot large enough to place the steaks
on. Cook for 15 to 20 minutes on each side, depending on how well
done you like your moose. If you have plenty of wild onions, slice
one thinly and fry it with the steaks.
WolfWalker
From: Wolfwalker Real Due South <wolfwa
Yield: 4 servings
Page 49
(NCL) TEWA TACOS (AKA- INDIAN TACOS)
1 1/2 lb ground beef

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

Yield: 4 servings
Page 50
(NCL) THREE SISTERS SAUT‚ WITH SAGE PESTO

1/2 cup cooked corn kernels
1/2 cup cooked golden tiger eye
1 beans*
1/2 cup cooked spotted appaloosa
1 beans*
1 medium yellow squash, julienned
1 medium zucchini, julienned
2 medium tomatoes, chopped
1 fresh sage leaves, sprig of
1 rosemary, and/or cooked
1 beans for garnish
1 sage pesto
1/2 cup fresh sage leaves
1 tablespoon mild goat cheese (optional)
1 tablespoon fresh lemon juice
2 tablespoon pine nuts
1. In a large nonstick skillet, heat oil. 2. Combine corn, beans,

yellow squash, zucchini, and tomatoes with one tablespoon sage pesto.
Toss and saute' quickly over medium heat, for about 4 minutes. 3. Put
the saute'ed vegetables and beans in a large bowl. Add garnish. Pass
extra pesto at the table.
Sage Pesto 1. Place ingredients in a blender and process until

smooth. 2. Refrigerate. Keeps one week.
Tips You may substitute black beans and pinto beans in this recipe.

~0400
Yield: 4 servings
Page 51
(NCL) THREE SISTERS STEW WITH DUMPLINGS
1/2 cup anasazi or pinto beans

1/2 cup dried christmas or plain
1 white lima beans
1/2 cup dried white beans
1/2 cup dried black beans, (or 2
1 cup any beans you wish)
1 1/2 cup yellow onion -- chopped
1 1/2 cup green bell pepper --
1 chopped
2 tablespoon garlic -- chopped
1 fresh jalapeno pepper --
1 seeded and chopped
2 teaspoon cumin seed -- dry roasted &
1 ground
1 teaspoon chile powder
2 1/2 cup (no. 2 can or 28 oz
1 )tomatoes with juice
3 quart water
3 ears fresh corn (about 3
1 cup corn kernel, (may use canned
1 or frozen)
1 thawed and drained
1/2 cup beer
2 cup zucchini, yellow or other
1 summer squash -- diced
1 dumplings
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1/2 teaspoon salt
1 whole egg
1/3 cup milk
1 tablespoon unsalted butter, melted
1/2 cup fresh, thawed frozen or
1 drained canned corn kernels
For Stew: 1. Place the beans in a large saucepan or Dutch oven. Cover
with water by 2 inches and soak two hours or overnight. Drain and set
aside. 2. Heat olive oil in a large saucepan or Dutch oven over
medium-high hear; saute the onions, bell pepper, garlic and jalapeno
until soft, about 5 minutes. 3. In a small, dry skillet, toast the
cumin seed until aromatic and lightly browned: grind in a spice mill
or mini food processor or coffee grinder. 4. Add to the onion
mixture. 5. In same small skillet, lightly toast the cayenne and
chile powder being careful not to burn 6. Add to the onion mixture.
7. Add the tomatoes to the onion mixture and simmer for 15 minutes.
8. Add the water and drained beans to the pan and bring to a boil.
Reduce heat and simmer until beans are tender, about 1 1/2 to 2
hours. 9. Cut the corn kernels off the cob. 10. Add the beer, corn
Page 52
kernel and squash and cook until the squash is tender, about 10
minutes. Add salt and pepper to taste.
For Dumplings: 1. In a mixing bowl, stir together the cornmeal, flour,

baking powder, and salt. 2. In another bowl, whisk together the egg,
milk and melted butter. 3. Add the liquid mixture to the dry and mix
until just incorporated. 4. Fold in the corn kernels. 5. Drop the
batter by heaping tablespoons full into the barely simmering stew,
covering the top of the stew (about 16 dumplings) 6. Cover and cook
about 15-20 minutes, until a wooden toothpick or skewer inserted into
the centers of the dumplings comes out clean. 7. Spoon the stew into
bowls and top each with several dumplings. Serve immediately.

~0400
Yield: 4 servings
Page 53
(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR
1 carrot mango broth

2 cup fresh mango juice or canned
1 mango nectar
2 cup fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoon toasted whole coriander
1 seeds
1 habanero chile
1 pepper
1 crab cake:
1 medium red onion, diced
2 jalapenos, diced
2 lb lump crabmeat, picked over
3 tablespoon prepared horseradish,
1 drained
1/4 cup dijon mustard
3 tablespoon creme fraiche, sour cream or
1 yogurt
1 large egg, lightly beaten
1 pepper
2 cup finely crushed blue corn
1 chips
1/4 cup thinly sliced green onion
1 mango-green onion relish:
2 ripe mangoes, peeled, seeded
1 and diced
2 green onions, finely sliced
1 serrano pepper, finely
1 sliced
2 tablespoon lime juice
1 pepper
Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and
Mango-Green Onion Relish
Place all ingredients in a medium saucepan and boil over high heat
until reduced by 1/2. Strain and season with salt and pepper to taste.
In a skillet over low to medium heat, heat 2 tablespoons olive oil and
saute the onion and jalapenos until translucent. Remove from the heat
and set aside. In a mixing bowl, combine the crab, onion mixture,
horseradish, mustard, creme fraiche, egg and salt and pepper, to
taste. Refrigerate, covered for 1 hour or up to 1 day. Form the
chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and
dredge in the corn chips. Heat the remaining 4 tablespoons olive oil
in a large skillet over medium heat and fry the cakes for about 3
minutes on each side, or until crusty and lightly browned. Ladle some
Page 54
of the carrot-mango broth into medium shallow bowls. Place 2 crab

cakes in the bowl and garnish with green onion and serve with mango
relish.
Mango-Green Onion Relish:
Combine all ingredients in a medium bowl and season with salt and
pepper.
Yield: 6 servings
Recipe courtesy Bobby Flay

Yield: 4 servings
(NCL) TRADITIONAL CORN SOUP
1 1/2 quart lyed indian white corn

1 water
1 1/2 lb pork shoulder butt steaks
3/4 lb salt pork
1 water
48 oz canned dark red kidney
1 beans
1 water
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart
pot. Fill with water 3/4 full and cover. Bring to a boil and keep at
a rolling boil for 1 1/2 hours, corn should open full. You may want
to cook corn a while longer . If the corn is not fully open, stir
occasionally. Do not let it stick to the bottom of the pan. While the
corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into
3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat
in a separate pan and boil for 1 hour. Water should cover pork 4" or
so. Add if necessary...you will need this for stock. After the corn
opens to your satisfaction or two hours maximum, remove from stove
and pour through strainer. Do not rinse corn. Rinse out pot and put
corn back into pot. Add the cooked pork along with the stock. Open
three 1 lb cans of dark red kidney beans and add. Rinse cans, add
water to cover mixture 3 inches or so. Boil mixture for another 1 1/2
to 2 hours, adding water in necessary. Stir occasionally, do not let
it stick to the bottom of the pot. Serve in individual bowls, season
with salt and pepper after serving. Best if eaten with homemade,
warm yeast bread and freshly churned butter.
Yield: 4 servings
Page 55
(NCL) TURKEY W/ CRANBERRY-PINON SAUCE AND CORNBREAD-SAGE
1 cup organic, stone ground

1 cornmeal
1 cup flour
1 teaspoon salt
1 pinch freshly ground black pepper
1 egg beaten
1 cup skim milk
1 cup corn kernels fire roasted
4 ribs celery 1/4-inch dice
1 large yellow onion 1/4-inch dice
1/4 cup poultry seasoning
1/4 cup fresh sage minced
1 as needed full-bodied turkey
1 stock
30 2 to 3 ounce turkey
1 medallions
1 as needed seasoned flour
1 as needed olive oil
2 cup dry white wine
2 cup dried cranberries
1 cup dried currants
1/2 cup pinon nuts toasted
1 as needed fresh rosemary
Preparation - Cornbread
Combine cornmeal, flour, baking powder, salt and pepper in one bowl.
In a separate bowl combine egg, milk, 2 tablespoons oil and corn.
Stir wet ingredients into dry ingredients and mix until most of lumps
are removed. Pour into a prepared 2-inch deep baking pan. Bake at 325
degrees F. until the interior of the cornbread reaches 200 degrees F.
Remove from oven and let cool. Scrape cooled cornbread from pan and
crumble it into a large bowl.
Dressing
Heat oil and saut‚ celery and onion until vegetables are translucent.
Stir in poultry seasoning and sage. Add to crumbled cornbread and mix
well. Add turkey stock if the mixture is too dry. Bake dressing in a
325 degree F. oven to an internal temperature of 165 degrees F.
Turkey
Pound turkey medallions to an even thickness. Dredge turkey in

seasoned flour. Fry in a small amount of olive oil over medium-high
heat until golden on both sides and cooked throughout. Remove turkey
from pan and drain on paper towels. Keep warm. Drain oil from the pan.
Cranberry-Pinon Sauce
Page 56
Deglaze pan with 2 cups white wine and 1 cup turkey stock. Add 3 more
cups turkey stock, cranberries, currants, pinon nuts and a pinch of
salt. Cook over medium heat until reduced in volume by half, about 4
cups.
For Service
For each entree serving, portion 1/2 cup dressing and 3 turkey
medallions on top of the dressing. Ladle sauce over the turkey. Serve
with seasonal vegetables and garnish with fresh rosemary.

Yield: 4 servings
Page 57
(NCL) VENISON CHILI WITH SNOWCAP BEANS
1 for the beans:

16 oz dried snowcap beans
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
1 for the chili:
8 dried ancho chiles
1 large green bell pepper, seeded
1 and chopped
3 1/2 lb lean venison (or beef), cut
1 into
1/2 inch cubes
1 1/2 lb sweet pork sausage, cut
1 into
1 inch cubes
1 tablespoon salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon dried mexican oregano
2 tablespoon sugar
28 oz canned whole tomatoes
2 tablespoon masa harina dissolved in
1/2 cup water
Make the beans: Soak the beans overnight. In the morning, pick out
any bad ones and any stones. Wash the beans and place them in a large
pot filled with water. Place the garlic, coriander seeds, and bay
leaf in a cheesecloth bag or tea ball and add to the beans in the
water. Bring the water to a boil, reduce the heat to a simmer, and
cook the beans 1 hour, until tender. Discard the spices. Drain the
beans well and set aside while you make the chili. Add the salt.
Make the chili: Place the chiles in a large heatproof bowl and cover
with boiling water. Let stand 30 minutes, until soft; then seed and
stem them. In a food processor or blender, puree the chiles with 1
cup water until smooth. Set aside.
In a large skillet, brown the bell pepper, onions, and garlic in 2

tablespoons of the oil until they are soft. Set aside.
In a large Dutch oven, brown the venison and sausage in the remaining
2 tablespoons of oil. Drain the excess fat. Add the bell pepper
mixture along with the salt, pepper, oregano, cumin, sugar, and 3
cups water. Add the tomatoes, smashing each in the palm of your hand
before adding it to the pot. Add the chile puree, stir and bring to a
boil. Reduce the heat and cook, partially covered, at a low boil for
1 1/2 hours. Remove from the heat. Add the masa harina mixture,
stirring to thicken the chili. Return the chili to the heat and cook
Page 58
7 more minutes.
Serve in deep bowls atop a bed of snowcap beans.
Jane and Michael Stern. Chili Nation, January 1999, Broadway Books
SNOWCAP BEANS
Snowcap beans are a tan bean with a "snowcap" of white along the
side, and random spots of burgundy speckling overall. I think it is
one of the most beautiful of all beans in this book. Although I know
it is an oddball, found in a crop of some other bean, I can't help
but wonder if it is throwback to a bean that existed during the time
of the Incas, who used beans as a means of communication. Apparently,
beans of different colors, sizes and shapes were each given a
meaning. Runners would carry them and their important messages long
distances from one leader to another. handful of beans held a world
of information, which was deciphered by a cryptographer, who would
then announce the news of the day. Was there a bean then that looked
like the snowcap? What was its unique meaning?
from Calypso Bean Soup by Lesa Heebner

From: Mignonne
Yield: 6 servings
Page 59
(NCL) VENISON RAGOUT
1 for venison:
1/4 cup flour
1 1/4 teaspoon salt
1 freshly ground pepper
2 lb boneless venison stew meat
1 trimmed, cut into 3/4
1 cubes
1 1/2 tablespoon vegetable oil
1 1/2 tablespoon butter
1 for sauce:
1 large red onion; thinly sliced
2 large cloves garlic; minced
2 cup beef broth
1 1/2 teaspoon sugar
1 pinch ground allspice
8 oz small mushrooms; trimmed,
1 quartered
Put rack in center of oven; heat oven to 350 degrees. Have ready 1
1/2-quart capacity casserole. For venison, combine flour, salt and
pepper in plastic food bag. Pat meat dry with paper towels. Toss meat
with seasoned flour until evenly coated, shaking off excess flour.
Set meat on work surface. Put any remaining seasoned flour into
casserole. Heat 3/4 T. each butter and oil in 12", non-stick skillet.
When very hot, sear meat in two batches on all sides, about 1 1/2
minutes, adding remaining butter and oil as needed. Transfer seared
meat to casserole. Toss meat with any flour in casserole.
For ragout sauce, heat 1 1/2 tsp. each butter and oil in same skillet
over medium-high heat. When hot, add onion and garlic. Cook until
onion is softened, about 4 minutes. Add beef broth, dried
cranberries, sugar and allspice. Heat to boil. Pour over venison.
Toss to mix. Bake, covered, for 1 1/2 hours. Add mushrooms. Mix well.
Continue to bake, covered, until meat is tender, about 30-60 minutes
longer. Adjust seasoning. (Can be made a day ahead and refrigerated
or frozen up to three months. Reheat gently.)
Chicago Tribune 1/23/94.
From: Mignonne
Yield: 4 servings
Page 60
(NCL) VENISON SAUSAGE
5 lb cubed venison
1 lb cubed suet
3 tablespoon salt
1 tablespoon black pepper
1 teaspoon red or cayenne pepper
1 teaspoon paprika
1 teaspoon sage
2 teaspoon garlic powder
1 sausage casings
After grinding & mixing the venison & suet with the seasonings; fry a
small patty to check for taste. If it's too mild, add small amount of
red pepper until proper taste is reached; if it's too hot, add more
venison. Stuff in casings & smoke 28 to 30 hours.
From: Mignonne
Yield: 5 pounds
(NCL) VENISON SUMMER SAUSAGE
1 lb ground venison
1 lb ground beef
1 1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon mustard seed
1/8 teaspoon black pepper
3 tablespoon tenderizer
1 cup water
Mix venison and beef well. Add all other ingredients to meat. Mix
again. Shape into desired size logs (1 1/2" in diameter by 10" long
is a good size log). Roll logs in foil. Refrigerate for 24 hours.
Punch holes in bottom of foil. Bake covered 1 hour at 350 degrees.
Uncover and bake 1/2 hour longer.
From: Mignonne
Yield: 2 pounds
Page 61
(NCL) WOLFWALKER'S STUFFED SUGAR PUMPKIN
5 lb sugar pumpkin
2 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoon vegetable oil or rendered
1 fat
1 lb venison, buffalo, or beef
1 medium wild onion, chopped
1 cup wild rice, cooked
3 eggs, beaten
1 teaspoon crushed fried sage
I did this for Thanksgiving one year along with fry bread, pinon soup
and a berry pudding.
Preheat oven to 350 F. Cut the top from pumpkin and remove seeds and
strings. Prick cavity with a fork and rub with 1 teaspoon of salt and
the mustard. Heat oil in a large skillet. Add meat and onion and
saut‚ over medium-high heat until browned. Off the heat, stir in the
rice, eggs, remaining salt and sage. Stuff pumpkin with this mixture.
Place « inch of water in the bottom of a shallow baking pan. Put
pumpkin in the pan and bake for 1 « hours or until tender. Add more
water to the pan as necessary to avoid sticking. When serving, scoop
out some of the pumpkin [your vegetable] Serves about 6
From: Real Due South <wolfwalker@realdu
Yield: 4 servings
Page 62
(NCL) ZUNI GREEN CHILI STEW
3 lb boned lamb cut into 1 1/2

1 inch cubes
1 flour for dusting
1/4 teaspoon fresh ground black pepper
6 dried juniper berries,
1 crushed
5 1/2 cup canned hominy (including the
1 liquid)
1 medium size dried hot red pepper
1 (chili) crushed
1 tablespoon salt
2 cloves garlic, peeled and
1 crushed
2 teaspoon oregano
1/2 cup minced fresh parsley
6 green peppers, washed, cored
1 and quartered (include some
1 seeds()
1 quart water
Dust lamb cubes lightly with flour.
Brown lamb slowly on all sides in the cooking oil in a large heavy
kettle. As the meat browns, add the black pepper and crushed juniper
berries.
Transfer meat to paper towel to drain. in the same kettle, saute' the
onions until golden. Return the meat to the kettle.
Mix in the remaining ingredients, cover and simmer for 1 1/2 hours,
From: "Swan Spirit" <gfoster@n...> Date:
Yield: 4 servings
Page 63
9756-BRAISED RABBIT RAGU
2 frying rabbits -- cut into

1 pieces
1 flour
1 pepper
1 1/2 cup onions -- chopped
1 cup carrot -- chopped
1/2 cup celery -- chopped
2 cup tomatoes -- chopped <<or>>
2 cup diced tomatoes in juice --
1 (canned)
1 tablespoon fresh rosemary leaves --
1 chopped
2 teaspoon fresh thyme
1/2 teaspoon whole fennel seed
2 1/2 cup hearty red wine
4 cup rich chicken stock
1/2 oz dried porcini, rehydrated --
1 coarsely chopped
2 tablespoon shallots -- minced
3 cup wild mushrooms -- thickly
1 sliced
2 tablespoon slivered sundried tomatoes
1 (optional)
1/4 cup nicoise olives -- pitted,
1 sliced
1 teaspoon grated lemon zest
1 polenta -- (recipe follows)
4 oz gorgonzola cheese -- cut
1 bite size cubes
1 fresh chopped basil leaves
1 for the mushrooms--
1 garnish--
Dust the rabbit with flour and season liberally with salt and pepper.
Add 2 tablespoons olive oil to an oven proof pan and brown rabbit
pieces on all sides. Remove rabbit and set aside. Add onions,
carrots, celery and garlic to pan and cook until just beginning to
brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to
a boil. Add rabbit, cover and place in a preheated 350 degree oven
for 50 to 60 minutes or until rabbit is very tender and falling off
the bone. Strain reserving all of the braising juices. Remove rabbit
and discard bones and braising vegetables. Set rabbit meat aside.
Place juices in a saucepan and reduce over high heat by 1/2 or until
lightly thickened. Season with salt and pepper and keep warm.
While braising liquid is reducing, prepare mushrooms. Add porcini,

shallots and remaining 2 tablespoons olive oil to a saute pan and
quickly saute until just beginning to color. Add fresh mushrooms and
saute until softened. Stir in tomatoes, olives and lemon zest and
Page 64
season to taste with salt and pepper. Set aside and keep warm.
Spoon polenta in a large shallow bowl and make a well in the center.
Place a portion of gorgonzola in center and top with boned rabbit and
the mushroom mixture. Ladle reduced sauce over and around and
sprinkle chopped basil over all. Serve immediately.
Polenta: 1 quart chicken or vegetable stock, or water 1 cup coarse

polenta corn meal 1/4 cup freshly grated Parmesan cheese 2
tablespoons chopped fresh parsley Salt and freshly ground pepper
In a heavy saucepan bring stock to a boil. Stir in polenta slowly to

prevent lumps. Reduce heat to low and with a wooden spoon stir
regularly to prevent polenta from burning. Continue stirring and
cooking for 15 to 20 minutes or until polenta is tender. Stir in
cheese, parsley and season to taste with salt and pepper. Serve
immediately. If too thick, stir in a little more stock.
Yield: 6 to 8 servings
"Braised Rabbit Ragu w/Wild Mushrooms Over Soft Polenta w/Gogonzola

Cheese"
Air date: 02/01/9
Recipe By : JOHN ASH SHOW #JA9756
From: Sherry Zeiss Date: 02 Feb 97 Mastercook

Recipes (Mailing List) Ä
Yield: 1 servings
Page 65
9756-RABBIT SAUTEED WITH MUSTARD
1/3 cup dijon style mustard

1 tablespoon fresh thyme leaves -- (1
1 teaspoon dry)
1 rabbit -- cut in serving
1 piece
1 pepper
2 cup rich chicken -- <<or>>
2 cup mushroom stock
3/4 cup dry white wine
1/2 cup heavy cream (optional)
1 drop fresh lemon juice
1 tablespoon chopped fresh herbs
4 oz good quality bacon -- finely
1 diced
2 cup onions -- sliced
1 cup mushrooms -- diced
2 cup green cabbage -- finely
1 sliced
Mix the mustard and thyme together and generously brush both sides of
pieces of rabbit. Season well with salt and pepper. Heat 3
tablespoons of oil in a large heavy saute pan and add the rabbit.
Cover and gently cook over moderate heat until the rabbit pieces are
tender but still moist 15-20 minutes. Cover and place rabbit in a
casserole in a warm oven as they are finished. Place the saute pan
back on high heat and add the stock, wine and cream until mixture is
lightly thickened about 8 minutes. Strain carefully through a fine
strainer and season to taste with salt, pepper and drops of lemon
juice. Stir in herbs and keep warm.
In a small saute pan add bacon and saute over moderate heat until just
crisp. Remove and drain on paper towels discarding fat. Add remaining
tablespoon olive oil to pan and saute onions and mushrooms until
vegetables just begin to color. Add cabbage and cook until it just
begins to wilt but is still crunchy. Stir in bacon. Place onion
mixture on a warm platter, top with rabbit and spoon sauce over and
around. Serve immediately.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Air date: 02/01/9
From: Sherry Zeiss Date: 02 Feb 97 Mastercook

Yield: 1 servings
Page 66
A MEDIEVAL SAUCE FOR YOUNG VENISON OR PORK
1 text file
The very first Czech cookbook from early 1400's:
Put meat into a mixture of vinegar and beer and leave in a cool place
for a few hours. Before cooking, add one or two slices of hard rye
bread, peeled apple cut into pieces, onion and salt. Take out the
soft pieces, drain the sauce, add black pepper, ginger, powdered
clover, a bit of saffron, and bring to a short boil. Put the slices
of meat back in, reheat and garnish with separately cooked mashed
apples.
Yield: 1 servings
A-1 CARIBOU STEAK
1 lb caribou steak
4 tablespoon butter; divided
1 small onion; chopped
2 tablespoon sherry
3 tablespoon a-1 steak sauce
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 salt & pepper
2 tablespoon brandy
Cook onions in 2 tbsp butter until golden. Pound steak to tenderize

and sear over high heat in butter & onion, about 2 min on each side.
Add sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley,
pepper and salt. Reduce heat to med and cook for 3-4 mins per side.
Add brandy, bring to the table, flame and serve.
Yield: 2 servings
Page 67
ABENAKI SQUASH SOUP -FROM FAMILY MEMBERS
4 strips smoked bacon, sliced

1 very thin
2 medium carrots, peeled and diced
2 medium onions, peeled and diced
3 quart chicken stock (homemade)
4 big potatoes, peeled and
1 cubed
4 acorn squash, peeled and
1 cubed
1 tablespoon sugar
1 pinch salt
1 pinch hot pepper
1/2 oz fresh lime juice
1 chopped parsley (if you have
1 it on hand)
In large saucepan, slowly render bacon until crisp. Add carrots,

onions. Cook until vegetables are soft. Add chicken stock and simmer
for 90 minutes. Add potatoes, squash, salt, and pepper. Simmer 40
minutes, then mush or puree. Add lime juice. Check seasonings and
adjust to taste. Serve with chopped parsley, if you have it on hand.
source: relatives
From: Shirl4116@aol.Com
Yield: 4 servings
Page 68
ABENAKI SUFFERIN SUCCOTASH...(SACO TRIBE WAY)...
By: Mike Price
1 pound pork (or ham), cubed...

1 pound venison or elk, cubed
1 pound buffalo or beef, cubed
3 pcs wild onions or 1 leek chopped
2-3 cups of fresh corn cut off the cob
1 cup dry beans lima, flava or pinto soak; a few hours
1 tablespoon thyme
1 tablespoon basil
1 tablespoon pinyon nuts, chopped
3 tablespoons of fresh butter...
1/4 cup of vegetable oil or lard...
2 cups of water
1 bottle of beer
1 teaspoon each of fresh pepper and sea salt..; .
3 tablespoons bacon fat melted
Saute onions in melted bacon fat until transparent, about 2 to 3

minutes...add butter and corn...cook 3 to 4 minutes on medium heat...cover
and set pan asside with mixture for later...
Preheat oven to 325F...
In a large Dutch oven or heavy pot, heat the oil or lard over high heat on
top of the stove, add the cubed meat in batches and brown very well...don't
crowd or the meat will not brown...remove and set the meat on a plate as
it is browned...put the fat from the pot off to side for later...lower heat
to medium...return the meat to the pot, add the beans and seasonings
except the salt and pepper, add the water and beer...cover and place in
oven for 1 1/2 hours or until meat is tender and the beans are
cooked...move pot to the top of stove...add salt, pepper, the onion and
corn mixture you set asside...cook, uncovered, over high heat for 5 minutes
to thicken the liquid in the pot...stir constantly...add the fat you saved
from the meat browning and mix in...remove from heat and cover...let stand
for about five minutes and then serve.
Page 69
ABOUT CANNED SEAL MEAT
1 info file
Yep, the canned seal meat when served in the traditional Newfoundland
way does make a very pleasant meal. Key things to bear in mind for
seal are: it is actually a very lean dry meat, LOADED with iron,
requires some fat in the cooking like the lean venison or moose. When
canned properly the process makes for flesh that has more edibility
than when fresh cooked.
The upscale version of seal meat is:
Boiled potatoes, cabbage, turnip and carrot. The seal meat ( all of
the contents in the can or jar ) is put in a pan, a pastry mix is
laid over top, thinly sliced onion is laid around the pan, making
sure it is exposed. Bake until pastry is crispy and light brown.
Remove from pan and make a flour gravy, makes LOTS, from the liquid
from the can/jar. This gravy does VERY well with lots of coarsely
cracked pepper. Seal responds awfully well to pepper. I don't think
it is possible to use too much.
Serve with partridge berry sauce.
This meal is washed down with strong tea - the spoon must stand up in
it.
ps. Canned seal meat is salted for taste in the canning process using
pickling salt. It does not require the extensive salting for
consumption that fresh seal demands. I use a combination of pickling
and iodized salt in the grinder on the table. I find it gives me the
balance of bite and sweet which is missing from either the pickling
salt or iodized salt alone.
Source: Grandmother Decker, 1912-1995, maternal family recipe. From:

Eric Decker Date: 19 Jan 97 National Cooking Echo
Ä
Yield: 1 servings
Page 70
ABOUT COOKING WILD DUCKS
1 text file
You *CANNOT* use the same recipes on a wild duck that you'd use on a
domestic one. Because they are so lean, they will cook very fast. My
favorite technique, beside besides simply roasting them over a
mirepoix, is to saute the breast over high heat in either a bit of
olive oil or brown butter just long enough to sear the exterior, but
not so long that they are cooked through. They should be rare. They
are then removed from the pan and kept warm (on a platter at the rear
of the range or in a slow oven) while a reduction sauce is prepared
in the pan. Any number of classic sauces go well with duck prepared
in this manner; I generally begin by sauteing some shallots in
butter, deglazing with a good, fruity red wine, reducing by half, and
then adding a bit of brown stock and finishing it with a swirl of
butter. Garlic, minced gingerroot, or some crushed herbs can be added
to the sauteed shallots as desired. You could also substitute some
heavy cream for the stock. To serve, sauce a plate, thickly slice the
duck breast across the grain diagonally, place in the sauce on the
plate and drizzle a little of the remaining sauce over the cut
slices. Add your favorite accompaniments, potatoes or rice and
whatever... Serve some of the wine that was used to make the sauce.
There are any number of variations on the above theme: sometimes I

cold smoke the duck with a fruitwood or nutwood fire -- apple or
pecan is my favorite before searing, and then toss some of the
complimentary fruit or nuts in with the sauteing shallots when I make
the sauce.
You can accomplish pretty much the same thing over an open grill, and
_really_ impress the chicks, but the key is to be sure to remove the
breast from the heat well before they are cooked through. The classic
way of determining when you have reached the right stage is this:
Make a fist with your thumb tucked inside. With the forefinger of
your opposite hand, rapidly press down on the exposed muscle pad at
the base of your thumb of your fisted hand. That's the feel the duck
breast should return when it's ready to be removed from the heat.
Bryan Logan bvlogan@delphi.com Newsgroups: rec.hunting
Yield: 1 servings
Page 71
ABOUT COOKING WILD DUCKS #2
1 text file
The canvasback, depending on its diet before you shot it, can be very
tasty indeed. I would recommend the following preperation:
Pluck and draw the duck. Remove the breats but do NOT skin. Use a
filet knife to do this part and be careful around the wishbone or
you'll miss a bunch of meat.
Refrigerate the breasts (wrap in plastic). Roast the carcass until

browned (350 for an hour will do). Take the carcass and place it in
a large stock pot. Cover bones with cold water, add a quartered
onion, skin and all (Videllia (sp?) 1015 or some other sweet variety
is my prefernce)quartered. Add a carrot and a couple of cloves of
fresh garlic. Simmer stock at least 3 hours (I cook mine all night at
a very low temp - bubbles rise very slow and not too often). strain
the stock and reserve.
For the sauce, add a 1/4 cup of clover honey to a 1.5 quart sauce
pan. heat over medium heat until the honey starts to slightly darken.
Remove from the heat and add 2/3 cup of a nice white wine (the better
the wine the better the sauce - don't use any cheap stuff). Return
to high heat and reduce by half. Add 3 cups of duck stock and reduce
until it gives a demi-glaze sauce consistency (about 2/3 of a cup
remains). Add a tablespoon of hoisen (you can get this in the
oriental section of your grocery) and mix in for about a minute.
remove from the heat. Optionally, you can add a tablespoon of butter
once completed.
Right before your sauce is ready, salt and pepper your duck breasts.
Heat a cast-iron or other type of non-stick skillet to medium high.
Put the breats in skin side down and cook until skin becomes
somewhat crisp. Turn and cook for about a minute on the other side.
The duck should be rare (I've never gotten sick from eating rare
duck. If wild duck is over cooked it doesn't taste near as good - the
difference is like night and day).
Slice the breast long ways and ladle sauce on top. Serve with the
remaining white wine and vegtables of choice. This is an easy recipe
that will make duck lovers out of most anyone.
Ken Ihrer Newsgroups: rec.hunting
Yield: 1 servings
Page 72
ABOUT COOKING WILD DUCKS 2/2
1 text file
The canvasback, depending on its diet before you shot it, can be very
tasty indeed. I would recommend the following preparation:
Pluck and draw the duck. Remove the breasts but do NOT skin. Use a
filet knife to do this part and be careful around the wishbone or
you'll miss a bunch of meat.
Refrigerate the breasts (wrap in plastic). Roast the carcass until

browned (350 for an hour will do). Take the carcass and place it in
a large stock pot. Cover bones with cold water, add a quartered
onion, skin and all (Videllia (sp?) 1015 or some other sweet variety
is my preference)quartered. Add a carrot and a couple of cloves of
fresh garlic. Simmer stock at least 3 hours (I cook mine all night at
a very low temp - bubbles rise very slow and not too often). strain
the stock and reserve.
For the sauce, add a 1/4 cup of clover honey to a 1.5 quart sauce
pan. heat over medium heat until the honey starts to slightly darken.
Remove from the heat and add 2/3 cup of a nice white wine (the better
the wine the better the sauce - don't use any cheap stuff). Return
to high heat and reduce by half. Add 3 cups of duck stock and reduce
until it gives a demi-glaze sauce consistency (about 2/3 of a cup
remains). Add a tablespoon of hoisen (you can get this in the
oriental section of your grocery) and mix in for about a minute.
remove from the heat. Optionally, you can add a tablespoon of butter
once completed.
Right before your sauce is ready, salt and pepper your duck breasts.
Heat a cast-iron or other type of non-stick skillet to medium high.
Put the breasts in skin side down and cook until skin becomes
somewhat crisp. Turn and cook for about a minute on the other side.
The duck should be rare (I've never gotten sick from eating rare
duck. If wild duck is over cooked it doesn't taste near as good - the
difference is like night and day).
Slice the breast long ways and ladle sauce on top. Serve with the
remaining white wine and vegetables of choice. This is an easy
recipe that will make duck lovers out of most anyone.
Ken Ihrer Newsgroups: rec.hunting From: Helen Peagram Date: 27 Nov 98
Yield: 1 servings
Page 73
ABOUT PROCESSING A DEER
1 text file
To avoid cutting too much skin, skin from the back legs to the head.
Cut the front legs at the elbow and peel skin back far enough to pull
the legs through. I would allow the the carcass to cool before
quartering. I can fit a 130lb dressed deer in a 72 quart cooler,
cover the with ice. I do all of my processing in my kitchen but all
preliminary work is done in my basement. Have a clean rubbermaid
tote full of cold water to put the finished cuts in. Negotiate the
kitchen for wrapping, you should rinse with clean water before
wrapping. Don't try to make your cuts like you see in the grocery
store, it's a waste of time. Here's my steps:
Harvest animal. Field dress, removing all internal organs and split
pelvic bone. Try to rinse the internal cavity if you can. Remove the
tenderloins ( Best part ) These are located inside the cavity toward
pelvic bone. Skin the animal. If buck (mountable) from back legs to
the base of the neck. Remove as much fat as you can!!! Easy way to
remove hair stuck to the meat is with a propane torch. Remove the
backstraps. Remove front shoulders very easy since they are attached
by muscle. I usually use a bonesaw or hacksaw and cut in half. You
could bone- out if you like. Remove hindquarters and bone-out. Easy
just follow the major muscle lines. Cut steaks or roasts. Steaks are
easier to cut if the meat is partially frozen. I cook the ribs so I
cut them to fit my crockpot. Cut neck roast. Alot of people
grind it, I use it for shredded barbecue. Grind the scraps if you
have a grinder. DO NOT USE THE DEER FAT WHEN GRINDING! Use freezer
bags. I have a vacuum sealer, this will keep meat a little longer
then freezer wrap. If you use freezer wrap, double wrap it.
Processing gets easier with practice. Try to find yourself an old

chest freezer chilled meat is easier to cut that flimsy meat. If you
cut roasts always rinse the cut with clean water, this will rid any
fat, marrow, or tallow that gets on the meat. Wear an apron you will
get messy.
Shoot Straight, Rob Rob Myers - SE Sun Columbia MD

myers@baltsales.East.Sun.COM
Yield: 1 servings
Page 74
ACKERMAN AND COOKE'S MOOSE BOURGUIGNON
1/4 lb salt diced pork

3 strips diced bacon
1 flour
3 lb moose round or rump cut in
1 cubes
1 moose kidney, thinly sliced
1 and 1/2 tablespoons currant
1 jelly
1 teaspoon kitchen bouquet
3 bouillon cubes
2 onions chopped or two dozen
1 pearl onions
4 carrots, sliced
2 bay leaves
2 teaspoon thyme
1/2 lb mushrooms, sliced
1 butter
3/4 cup cream
2 cloves garlic, sliced
2 cup red wine
1 can cream of mushroom soup
Fry salt pork in skillet and cook bacon. Put aside. Shake the meat
chunks and kidney slices in salted and peppered flour. Brown the
meats in the salt pork fat. Remove to the casserole dish. Stir sugar,
jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon
cubes and melt, stirring to blend over low flame. Glaze the onions,
carrots, and garlic slices until sticky with glaze but not
caramelized. Remove to casserole. Stir in red wine, then the can of
mushroom soup,(can use beef broth). Sir in bay leaves and thyme and
smooth out the liquid. Set aside. Cover and simmer for 2 to 2 and 1/2
hours, adding water if stew thickens too much. Add vegetables to
casserole for the last 30-40 minutes of cooking. Saute the mushrooms
in butter for 2-3 minutes, then add the cream. Cook down until the
cream has thickened-about 5 minutes. Add bacon to the mushroom
mixture just long enough to warm them, and add to stew along with
parsley.
Ackerman and Cooke
Yield: 4 servings
Page 75
ACOMA LAMB STEW WITH CHOLLA BUDS
3 tablespoons chopped fresh wild mint*

1/2 cup warm water
1/4 teaspoon azafran*, crumbled
1 pc 2.5to3lb bnless lamb shoulder, trmd; cut into 1x1 in cubes
2 tablespoons (or mo olive oil
1 lb ramps or leeks, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 can 14 1/2 oz diced tomatoes in juice
1 cup dried cholla buds*
2 1/2 cups (or more) chicken broth
6 pcs lemonade berry* or; juice of 1/2 lemon
Place 1/2 cup warm water and azafran in small bowl; let stand at least 20
minutes to infuse.
Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large
pot over medium-high heat. Working in batches, cook lamb until brown on all
sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb
to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon
oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and
pepper. Sauté until beginning to brown, about 5 minutes. Add lemonade
berry juice or lemon juice, garlic, cumin, and chili Stir 1 minute. Add
saffron mixture; stir, scraping up browned bits. Add tomatoes with juice,
cholla buds, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups
broth.
Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly
ajar and simmer until meat is tender, stirring occasionally and adding
more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to
taste with salt and pepper. (Can be made 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and chill.)
Bring stew to simmer, thinning with more chicken broth if necessary. Divide
stew among 6 plates; Sprinkle with wild mint and place wedge of fry bread
alongside each and serve.
*Chefs notes: Cholla buds can be obtained from

http://www.heritagefoodsusa.com/what_we_sell/fruits_grains.html or you can
replace with artichoke hearts, Brussels sprouts or asparagus. If you use
any of these replacements add to stew the last 10 minutes of cooking.
Azafran can be obtained in any Mexican market spice rack. Lemonade berry
juice boil 6 berries in 1/4 cup water strain and discard berries or replace
with lemon juice. American wild mint can be replaced with regular mint
leaves from the grocers fresh spice shelf.
Yield: 6 servings.
Page 76
ACORN PEMMICAN:
1 lb. lean stewing meat, cut quite small

1/2 cup dehydrated wild plums
1/2 cup acorn meal
Boil the lean stewing meat. When it is tender, drain and allow it to dry in
a bowl. Grind all of the ingredients together in a meat grinder using a
fine blade. Grind again, mixing finely, distributing the ingredients very
well. Place in a covered dish and refrigerate overnight. (Or you can eat
right away, but like many foods, the refrigerating allows the flavors to
blend nicely.) You can serve this on any flatbread, such as a tortilla. It
is best served warm, or you can reheat it in the pan in the oven like a
meatloaf.
Acorn meal can also be used in place of a good portion (or all) of the nuts
in most desserts, from brownies to cookies. It does depend on the variety
of acorn you have available and the taste after leaching. Some acorn meal
never gets “nutty,” only mild, while the meal of other acorns, such as
those of the Emory oak, are so sweet that you can eat them without
leaching, or with very little leaching.
You will have to experiment a bit here. But the end results are usually
surprising.
ACORN STEW
1 lb. stewing meat

1/2 c. finely ground acorn meal (tannin re; moved)
salt and pepper to taste
Place meat in heavy pan and add water to cover. Cover with lid and
simmer until very tender. Remove from liquid and cut meat into very
fine pieces. Return meat to the liquid. Stir in the acorn meal.
Add salt and pepper as desired. Heat until thickened and serve.
Page 77
ACORN STEW
3 lbs round steak (beef or venison), cut; into bite size pieces
3/4 cup acorn flour (leach first)
salt
Cook beef or venison in about 1 quart of water. Let it simmer for

about 3 hours or until meat is well done. Salt to taste. Shell acorns
and grind them into very fine flour until you have approximately 3/4
cup of flour. Strain the broth from the meat (it will be used later).
Shred the meat and, placing it in a wooden bowl, mix it with the acorn
flour. (Note: metal utensils or bowl will discolor the flour) Pour hot
broth over the mixture and stir. It is now ready to serve in
individual bowls. Usually served with fry bread.
Yield: servings: 6 ser
ACORN STEW
----INGREDIENTS----
2 1/2 lb stew meat, cubed
1 1/2 quart water, or more as needed
2 large onions, coarsely chopped
1 2-3 pounds acorns (enough to make 1; cup of acorn meal)
----DIRECTIONS----
Place meat into a pot with water and onions. Bring to boil, reduce
heat and simmer for 3-4 hours or until meat is very tender. Add more
water if necessary. There should be about 3 cups of broth when meat
has been cooked. Add salt and pepper to taste, and keep the stew
warm. Shell the acorns and grind them in food processor or blender
into a very fine meal. With a slotted spoon remove the meat and
onions from the pot and place into a glass bowl. Add the acorn meal
and blend well. Bring the broth to boil; pour it over the meat
mixture and blend well. Adjust seasoning by adding more salt and
pepper if desired. Serve immediately with Indian Fry Bread. Serves 6
Yield: 6 servings
Page 78
ACORN STEW
3 lbs round steak (beef or venison), cut; into bite size pieces
3/4 cup acorn flour (leach first)
salt
Cook beef or venison in about 1 quart of water. Let it simmer for

about 3 hours or until meat is well done. Salt to taste. Shell acorns
and grind them into very fine flour until you have approximately 3/4
cup of flour. Strain the broth from the meat (it will be used later).
Shred the meat and, placing it in a wooden bowl, mix it with the acorn
flour. (Note: metal utensils or bowl will discolor the flour) Pour hot
broth over the mixture and stir. It is now ready to serve in
individual bowls. Usually served with fry bread.
ADOBO PARA CAZA / ADOBO FOR HUNTING
1 venison, doe/stag or whatever.]

1 red wine
1 onions, sliced finely
1 carrots, also sliced, but thicker
1 twig of parsley
1 bay leaf
1 twig of thyme
1 pepper seeds
1 clove stick
1 drizzle of oil
1 salt
"This is a typical adobe to make, that results in a very tender and

tasty meal from any type of venison.
"Place ingredients in an earthenware container/crockpot. A metal one

will create bad tastes.
"Leave the adobo for 5 hours, but is very much better after 24 hours.
[Here, I am uncertain whether they mean to marinate the meat in a
marinade of the above for 5 hours, or to cook it for that long.
[I find the use of thyme very interesting, as this is a natural

antibiotic/antifungal/antiseptic and can even protect against
anthrax, and would presumably be a natural preservative, as well as
flavouring. Also, the comments say something about keeping the meat
wrapped... from 1080 RECETAS DE COCINA [recipes from the Spanish
kitchen] pub. Alianza Editorial, Madrid, Espagna by SIMONE ORTEGA
translated and typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 26
Feb 99
Yield: 1 servings
Page 79
ALASKA MULLIGAN STEW - MOOSE MULLIGAN STEW
1 see instructions
Brown moose meat in a skillet with onion until it is done. Add this
to your cooked vegetables (carrots, portatoes or any vegetable you
desire). Simmer slowly for one hour.
Source: http://www.SailorRandR.com/recipes/recstore/
From: "Stewburner" <stewburner@sailorradate: Fri, 28 Nov 2003 19:31:09
~0800
Yield: 1 servings
Page 80
ALASKAN WILD SALMON WITH MUSTARD MAPLE GLAZE
By: August 12, 2005 in the New York Daily News
for the egyptian lentil stew:

2 tablespoons olive oil
1 shallot, finely chopped
1/2 small carrot, finely chopped
1/2 celery stalk, finely chopped
1 cup small green lentils
2 cups unsalted chicken stock
for the wine reduction:
2 cups merlot or your favorite red wine
2 cups beef stock
for the mustard maple glaze:
1/4 cup whole grain mustard
1/4 cup honey
1/4 cup merlot or your favorite red wine
1/2 cup maple syrup
salt and fresh pepper, to taste
for the salmon:
4 5-6 oz salmon fillets, preferably wild; alaskan
salt and fresh pepper, to taste
Make the lentil stew: In a 10-inch skillet, heat olive oil over medium
heat. Add shallot, carrot and celery and cook, stirring occasionally, until
vegetables are very tender. Add lentils and chicken stock. Cook until
liquid is absorbed and lentils are tender, about 20 minutes.
Make the wine reduction: Pour wine and stock into a saucepan and bring to a
simmer over medium-low heat. Simmer until liquid is reduced to about 11/2
cups.
Make the mustard maple glaze: Combine all ingredients for the glaze in a
bowl; mix well. Season with salt and pepper; set aside.
To finish the dish, preheat oven to 350 degrees.
Season salmon with salt and pepper. Place fish in a baking dish and spoon 2
tablespoons of glaze over each fillet. Bake until salmon flakes easily
when tested with a fork, about 10 to 15 minutes.
To serve, mound lentil stew on warmed plates. Drizzle 2 tablespoons of the

wine reduction over lentils; place salmon on top; serve immediately.
Notes to the Cook
# Timing. You can make the lentil stew, wine reduction and mustard glaze
the day before. When ready to serve, reheat the components of the dish,
then make the salmon.
# The mustard maple glaze. You will have more glaze than you need for this
dish. It will last, refrigerated, for about two weeks. Use it on chicken,
Page 81
scallops and grilled vegetables, suggests Mohsen Alam El Din, chef/owner of

Plumbush Inn.
Yield: serves 4
ALGONQUIN WILD NUT SOUP (PAGANENS)
24 oz hazelnuts, crushed
6 ea shallots, with tops
3 tbl parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp salt
1/4 tsp black pepper
Simple and delicious!

Place all ingredients in a large soup pot & simmer
slowly over a medium heat for 1 1/2 hours, stirring
occasionally.
ALGONQUIN WILD NUT SOUP (PAGANENS)
24 oz hazelnuts, crushed
6 ea shallots, with tops
3 tbl parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp salt
Place all ingredients in a large soup pot & simmer

slowly over a medium heat for 1 1/2 hours, stirring
occasionally.
ALLAN'S JERKY RECIPE
1 x no ingredients
I start with 3-5 pounds of lean flank steak sliced 1/8-1/4 inch thick. My
marinade is
1 cup red wine

1 cup teriyaki or soy sauce
1 cup Worcestershire
3/4 tsp. garlic powder
3/4 tsp. black pepper
3/4 tsp. white pepper
3/4 tsp. cayenne pepper
Add a few dashes of Liquid Smoke to top it off. Then I let it marinate for
about 24 hours or more. Then dry as usual. For hotter jerky I'll add a few
shots of pureed habernero pepper. For sweeter jerky, reduce the peppers and
add a little brown sugar.
Page 82
ALLIGATOR AND ANDOUILLE SAUCE PIQUANTE
5 lb alligator meat
1 cajun seasoning
1/4 cup olive oil -- +1 tsp.
1 1/4 lb smoked andouille sausage --
1 diced
1 can tomato sauce -- 10oz.
1/3 cup margarine
1/3 cup dark roux
1/4 cup chicken base
4 cup spanish onion -- chopped
1 cup bell pepper -- chopped
1 cup celery -- diced
1 teaspoon cayenne pepper
2 tablespoon jalapeno pepper -- diced
1 teaspoon sugar
3 cup fresh mushrooms -- sliced
2 quart water
1/2 cup green onion bottoms --
1 chopped
1/2 cup parsley -- chopped
3 cup rice -- cooked
1 mixture of cornstarch and
1 water for
1 thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1
inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Saute
andouille in same oil for 5 minutes and remove from pot. Pour tomato
suace into pot with remaining oil. Stir sauce over high heat until it
is very brown, burned. Keep stiring until a thick ball of paste
forms. Add margarine, roux, chicken base, onions, bell pepper,
celery, cayenne pepper, jalapeno peppers and sugar. Saute until
onions are clear. Return alligator and andouille to pot. Add garlic,
mushrooms and 3 cups of water. Bring to a boil and then reduce to
medium heat. Cook for 1 hour, adding water as needed. Once alligator
is tender, add green onions and parsley. Cornstarch mixture may be
added to thicken gravey. Serve over hot cooked rice. Chicken,
squirrel, rabbit, turtle or duck may be substituted for the
alligator. Regular smoked sausage may be substituted for the
andouille. Festival: Festival International de Louisiane; April
25-30, 1995. Recipe: Prejean's Restaurant.
Recipe By : Cajun Country Recipes
Yield: 1 servings
Page 83
ALLIGATOR BALLS
1 lb chopped alligator meat

1 egg
1 tablespoon finely chopped onions
1 tablespoon finely chopped celery
1 tablespoon finely chopped parsley
2 tablespoon finely chopped shallots
2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 cup bread crumbs
1 cup cooking oil
1 flour to dredge
Combine all ingredients, form 1 inch diameter balls, allow to set one
hour. Dredge in flour and fry till brown. Serve hot.
* SLMR 2.1a * from John, in Stavanger, Norway.

þ QNet3á þ ILink: EuroNet Information System þ Norway þ +47 [0]4 71
60 21 *
Yield: 12 servings
Page 84
ALLIGATOR GRAND CHENIER
4 alligator filets
1/4 cup margarine
1/2 cup onions -- diced
1/4 cup bell pepper -- diced
1/4 cup celery -- diced
1 teaspoon salt
1 cup water
2 chicken bouillon cubes
2 teaspoon parsley -- chopped
1/4 cup scallions -- chopped
1 1/2 cup bread crumbs from day old
1 bread
1 egg
1 lb dark crabmeat
1 stuffing--
Carefully pound alligator filets into hand-size rectangles, without

tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and Saute onion, bell pepper and
celery until tender. Add salt, pepper and garlic to mixture and stir.
Dissolve bouillon cubes in water, add to mixture and boil for 3
minutes. Remove from heat. Stir in remaining ingredients, carefully
folding in the crabmeat last. Spoon stuffing onto alligator filets
and fold over "omelet-style." Secure edges with toothpicks if
desired. Grill in a preheated 350 lightly greased skillet. Serve
plain or with your favorite seafood sauce.
Festival: Carencro Mardi Gras Festival February 25-28, 1995.
Recipe By : Cajun Country Recipes
From: Bill Date: 06 May 97 Mastercook

Yield: 1 servings
Page 85
ALLIGATOR SAUCE PICANTE
4 lb alligator meat
4 tablespoon flour
3 mediun
2 medium bell peppers -- chopped
4 cloves garlic -- minced
3 can rotel tomatoes
1 8 oz can
4 ribs celery -- chopped
1 quart chicken stock
1 salt, red pepper, black
1 pepper -- to taste
4 tablespoon oil
1 1/2 bunch green onions -- chopped
4 bay leaves
1 stick butter
1 slice lemon -- (thin)
1/4 cup parsley
1 onions -- chopped
1 tomato paste
With oil and flour, make a roux. Add onions, celery, and bell pepper
and simmer for about 3 minutes. Add tomato paste and rotel tomatoes
and simmer an additional 30 minutes. Add garlic, meat, and chicken
stock. Simmer 25 minutes. Add green onions, bay leaf, salt, red and
black pepper and cook 20 minutes. Add parsley, butter and lemon
slice and simmer 20 minutes more. (98 minutes total) Serve over
rice. Note: To prepare alligator meat for the above recipe, get meat
from other than tail. Place in boiling water for 5 minutes. Remove
meat from water and flush thoroughly with fresh water. Place meat in
a cast iron pot and saute in a little oil until lightly brown. Remove
from pot, discard oil and use in above recipe. These procedures are
said to remove the 'fishy' taste from the alligator meat.
Posted on Kitmailbox by CHICAGOAAA@aol.com Recipe By

: From Cookbook USA
From: Simps Date: 06 May 97 Mastercook

Yield: 1 servings
Page 86
ALLIGATOR SAUCE PIQUANT
5 lb alligator meat; trim/cube

1 cup olive oil
3 cup flour; all-purpose
5 cup onion; chopped
2 cup green onion; chopped
1 cup bell pepper; chopped
1/2 cup celery; chopped
2 cup tomatoes; fresh/chopped
8 cup water; cold
2 tablespoon garlic; finely chopped
1 juice of 1 lemon
1 salt to taste
1 tabasco sauce to taste
2 cup white wine; dry
6 cup tomato sauce
Make a dark roux with olive oil and flour. When roux is dark
brown, add onion, green onion, bell pepper, and celery; cover and
cook until onions are clear, stirring occasionally. Add tomatoes and
continue cooning for 10 min; stir often. Add water and stir to make
a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot
sauce, wine, and tomato sauce, making sure to mix well. Add
alligator, and enough water to cover the ingredients by 2 inches;
stir to mix. Bring to a boil, stirring frequently. After it comes to
a boil, turn heat to low and cover, checking from time to time, and
stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs.
until meat is tender. Serve over cooked rice or spaghetti with
Parmesan cheese. Freeze leftovers in serving size containers.
This recipe is for a party--no one would go to this much trouble if

the recipe only fed 4 peoples.
Recipe: Justin Wilson's "Homegrown Louisiana Cookbook"

ISBN 0-02-630125-3 Submitted By BILL
SPALDING
Yield: 20 servings
Page 87
ALLIGATOR STEW
2 lb alligator tail; sliced or cubed

1/4 cup olive oil
2 large onions, chopped
1 large bell pepper, chopped
4 bay leaves
1 cup diced tomatoes
1 cup long grain rice
2 cups chicken stock
1/2 tsp fresh datil pepper or 1 tsp pepper
1/2 tsp salt
1/4 tsp dried thyme
Saute alligator meat in a small amount of olive oil until tender, and set
aside. In a Dutch oven, cook onions, bell pepper and garlic in remaining
oil
until soft. Add tomatoes, bay leaves, datil pepper or sauce and seasonings
and simmer over low heat for five minutes. Add chicken stock and
well-rinsed
rice and simmer for 20 minutes. Add the alligator meat, stir well, taste
and
adjust seasonings. Simmer an additional five minutes to combine flavors.
After 20 years of protection, the alligator has made a remarkable comeback

and alligator meat is available again. Since the body meat is too tough,
only the tail meat is used. The best way to prepare alligator tail is to
slice the meat across the grain into 1/4- to ½-inch strips. While good
lightly breaded and fried, try this dish that includes the datil pepper,
which gives it some heat.
Thanks for the recipe! Actually if you get a youngster, a good deal of the
body meat can be used. Especially in light of the modern tenderizing
machines. Farm rasied gator has been available for years in fish markets
in FLA--I love the stuff!!
Page 88
ALLIGATOR TAIL STEAK #1
----INGREDIENTS----
2 lb alligator* tail meat
1 cup flour
1 teaspoon paprika
2 eggs beaten
----DIRECTIONS----
1 juice of lemon
1/2 cup lard or butter
Cut tail into strips lengthwise, 4 x 2 inches wide. Sprinkle with

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

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

have been previously baked.
Page 89
1928 DULL, Mrs. S.R.

Southern Cooking
Grosset & Dunlap
New York Submitted by John Hartman
Indianapolis, IN hartman@indy.net
Yield: 6 servings
ALSATIAN VENISON
1 bottle of good dry red wine

1/2 liter beef stock
1 diced smoked bacon
2 lb diced venison
1 bay leaf
1 cheese-cloth containing:
15 juniper berries
10 peppercorns
5 cloves
1 (each to
1 good noodles or thick pasta
Pour a bottle of good dry red wine in a saucepan and bring to a boil,
flame it, add 1/2 litre of beef stock.
Wilt some diced smoked bacon, saute 2" diced venison in it until no
pink remains outside, add the wine, one bay leaf, a piece of
cheese-cloth containing juniper berries, peppercorns, cloves (each to
taste, mine being resp. 15, 10 and 5 for 2+ lb of venison) and let
simmer, loosely covered, around 3 hours or until meat is tender and
wine reduced to around 2/3 of original quantity. Discard cheesecloth
and bay leaf. Serve over good noodles or thick pasta like penne
rigate. Yum! :-) [Salt is not needed, due to the great amount of
spice, but if you're a salt addict and need some however, then add it
only a few minutes before end of cooking]
From: Denis Clement Date: 07 Nov 97
Yield: 4 servings
Page 90
AMERICAN INDIAN CHEROKEE SUCCOTASH-CORN/VEG/HAM HOCKS
2 lbs. fresh or dry lima beans*(small ones; are best)

3 cups fresh corn cut from cob
4-6 wild onions*(pearl onions may be substit; uted)
salt to taste
pepper to taste*(not in original re; cipe but good)
2 tblspsns melted bacon fat*(originally render; ed bear fat)
2 pieces smoked ham hock*(originally smoked; bear meat)
3 qts water
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a handful of this and a small pinch
of that.
Yield: servings: 6-8 s
AMERICAN INDIAN NAVAJO LAMB/BEAN/BEER/VEGGIE STEW-COORS
By: From Coors via Nanette Blanchard
1 16 -oz can navy beans, drained

1 16 -oz can garbanzo beans, drained
1 lb boneless lamb, cut into 3/4-inch cu; bes
1 bottle beer
1 c chicken broth
1/2 c chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp pepper
3 medium potatoes or turnips, peeled and cub; es (3 c)
18 -oz can whole kernel corn, drained
2 tbs snipped parsley
In a Dutch oven, combine drained beans, lamb, beer, broth, onion,

garlic, salt and pepper. Bring to a boil, cover and simmer 45
minutes until lamp is nearly tender. Add potatoes or turnips and
drained corn and simmer 15 minutes more until vegetables and
meat are done. Stir in parsley and season to taste
Yield: 8 servings.
Page 91
AMERICAN INDIAN PHESANT OR GAME HEN, TEEPEE RES-WINNIPEG-RR
2 2 1/2 lb hen pheasant, cleaned

1 onion, quartered
1 bay leaf
6 peppercorns
1 small carrot, sliced
1 stalk celery, sliced
1 tsp salt
4 tbsp butter
pinch powdered thyme
1/4 tsp rosemary, dried and crumbled
1/4 cup chopped mushrooms
2 tbsp flour
2 tbsp black walnut meats, finely chopped
This recipe is adapted from the exceptionally good,

controlled-circulation Recipes Only Magazine. The original
dish was created by Mary Richard for use in her Teepee Res-
taurant, in Winnipeg. I found some of the ingredients hard
to locate in a hurry and used what I had available with good
results. You can substitute rock Cornish hen, guinea fowl,
or chicken for the pheasant and hazelnuts, filberts or wal-
nuts for the black walnuts.
(1) Split pheasant down the breastbone (or have your
butcher do this).
(2) Rinse the halves, place in a deep pot and barely

cover with water. Add bay leaf, onion, carrot,
celery, salt and peppercorns.
(3) Bring to rolling boil, then turn down heat and

simmer for approximately 30 minutes, or until
tender. Remove foam and scum as it forms. Remove
bird(s) from broth, reserving the broth.
(4) Using a heavy skillet, saut' the halves in 2 Tbsp

of the butter until golden.
(5) Place birds into small roasting pan or casserole

with just enough water to cover the bottom of the
pan. Sprinkle with thyme and rosemary.
(6) Bake, lightly covered with foil, for 30-40 minutes

at 350 deg. F.
PROCEDURE (GRAVY)
(1) While the birds are in the oven, strain the broth
and boil rapidly down to 2 cups
(2) Brown the mushrooms using the same skillet in

which you browned the pheasant. Remove the mush-
rooms and keep them warm.
Page 92
(3) Melt the remaining 2 Tbsp of butter in the skil-

let. Add the flour, stirring up the browning from
the pan.
(4) Cook over moderately high heat until golden brown.

Blend in the broth using a wire whisk.
(5) Add mushrooms and continue cooking approximately

1-2 minutes. Turn down heat, cover and keep warm
until pheasant is roasted.
NOTES
When the pheasants are cooked, remove them from the oven and
scrape the herbs from the skin. After placing the pheasant
halves on a warm platter (or leaving them in the casserole),
pour the gravy over the pheasant. Garnish with the chopped
nutmeats and serve. This dish is particularly good with
wild rice.
RATING
Difficulty: easy once you have the all the ingredients
ready. Time: 40 minutes preparation, 80 minutes cooking.
Precision: measure the spices.
Yield: serves 2
Page 93
ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS
3/4 cup dried kidney beans

1 lb beef chorizo sausages,
1 casings removed
1 large onion, chopped
3 cup water
2 14 1/2-ounce cans beef
1 broth
3 cup 1/2-inch pieces peeled
1 seeded butternut squash
1 red bell pepper, finely
1 chopped
1 green bell pepper, finely
1 chopped
1 1/4 cup frozen corn kernels
2/3 cup shelled pepitas, toasted
Place kidney beans in medium bowl. Pour enough water over to cover
beans by 3 inches. Let stand overnight. Drain.
Saut‚ chorizo in heavy large pot over medium heat until cooked
through and fat is rendered, about 10 minutes. Transfer chorizo to
paper towels; drain, leaving 2 tablespoons drippings in pot. Add
onion and garlic; saut‚ until tender, about 6 minutes. Add 3 cups
water, broth and beans; bring to boil. Reduce heat; cover. Simmer
until beans are tender, 1 hour.
Add squash to soup. Cover; simmer until tender, about 15 minutes.

Stir in bell peppers, corn and chorizo; simmer uncovered about 10
minutes longer.
Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend

remaining pepitas in blender until finely ground. Stir ground pepitas
into soup. Season with salt and pepper. Sprinkle with reserved
pepitas and serve.
Makes 6 servings.
Bon App‚tit October 1999
Flavors of the World

From: "Mignonne" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:15:07
~0400
Yield: 4 servings
Page 94
ANDOUILLE AND CHICKEN GUMBO WITH FILE
1 4 pound hen; (4 to 6)
1/2 cup cooking oil
2 1/2 cup onions; chopped
1 1/2 cup celery; chopped
3/4 cup green onions; chopped
4 garlic cloves; (4 to 5)
1 lb andouille; sliced
1 lb smoked sausage; sliced
6 quart water
4 teaspoon black pepper
1 file
3/4 cup parsley; chopped
3 cup rice; cooked
Recipe by: New Orleans Recipes Heat water in large pot. Cut hen into
serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black
pepper. Brown in hot oil. Remove chicken and set aside. Add flour to
drippings. Scrape bottom of skillet to loosen drippings. Make a
medium-brown roux. Add onions and celery. Continue cooking 10
minutes, stirring constantly. Add roux to hot water. Stir until
dissolved. Add hen, andouille, sausage and remaining salt and pepper.
Simmer; remove andouille and sausage, when tender, set aside.
Continue cooking until chicken is tender, about 2 hours. Add
andouille, sausage, green onions, and parsley. Adjust seasoning if
necessary. Cook 15 minutes longer. Add file, allowing 1/4 teaspoon
per serving. Makes 4-1/2 quarts. Serve over cooked rice. Festival:
Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne Daunie
Yield: 1 servings
Page 95
ANDREA'S VENISON JERKY
2 lb sliced venison 1/8 thick

2 tablespoon soy sauce
1 tablespoon salt
1 teaspoon ground red pepper
1 cup corn whiskey
1 cup water
Slice the meat when it is lightly frozen. The cuts should be long,
thin and with the grain. Cut across the grain if you want more
tender, but more brittle jerky.
Trim off all of the fat. Marinate strips in a glass container

overnight. You may substitute 2 cups of red wine for the corn whiskey
and water.
Pat dry and arrange pieces side by side on an oven roasting rack,
without overlap. Cook at minimum heat (150F) for 6 hours. Leave
oven door ajar to allow moisture to escape. Meat should be dark, dry
and store jerky in a cool, airtight container.
Yield: 10 servings
ANDREW GEORGE'S BROILED SALMON
4 6-oz salmon steaks

1 teaspoon lemon juice
1 s&p
Preheat broiler or grill about 10 minutes. Rub both sides of salmon

with oil, lemon juice and S&P. Broil 7-8 minutes per side.
Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew
George Jr. From: Jim Weller
Yield: 4 servings
Page 96
ANDREW GEORGE'S PAN-FRIED TROUT
2 lb trout
1 cup flour
1 s&p
3 tablespoon bacon fat or vegetable oil
Season flour, dredge trout, melt bacon fat in a cast iron skillet.
Brown the trout on both sides. Transfer to a baking dish and bake at
375 for 7 minutes.
Yield: 1 servings
ANDREW GEORGE'S TROUT ALMONDINE WITH A NATIVE TOUCH
1 tablespoon slivered almonds

1/2 flour
1 s&p
8 oz brook or speckled trout,
1 boned
Toast almonds in a large skillet over medium heat, stirring

frequently, until golden brown. Transfer nuts to a small bowl. Season
flour, dredge trout and fry 7-9 minutes per side in melted butter in
the skillet. Transfer to serving plate and sprinkle with almonds and
pour over pan juices.
Serve with wild rice and mushrooms and fiddleheads Wabanki.
Yield: 1 servings
ANITA'S PEMMICAN
1/4 lb dried beef

4 tablespoon melted butter
1/4 cup sugar
1/2 cup raisins
Tear or cut dried beef into tiny pieces. Mix melted butter and sugar.
Combine beef with butter and sugar. Add raisins and form into bars.
Freeze. From: "Anita Bautsch" <abautsch@ev1.Net
Yield: 4 servings
Page 98
ANITA'S PEMMICAN II
1 lb jerky meal
2 oz raising
5 oz suet
A delicious and energizing food for the trail is pemmican, which

might be defined today as a jerky dessert. But to Indians it was a
survival food.
Run dry jerky through a food grinder a few times until it is the
consistency of fine meal. For each pound of jerky meal, add the 2
ounces of raisins and the 2 tablespoons of brown sugar. When the
mixture is well blended, melt the suet and stir it in. The result
when the suet hardens and cools is pemmican. From: "Anita Bautsch"
<abautsch@ev1.Net
Yield: 4 servings
ANOTHER STUFFING RECIPE FOR ROAST WILD BOAR
1 cup bread-crumbs
1 oz suet
1 bunch parsley minced fine
1 teaspoonful of powdered
1 sage
1 pepper & salt
1 nutmeg
1 thyme
1/2 glass madeira or sherry
1 lemon juice
1 cup oyster-liquor
2 well-beaten eggs.
Mix all ingredients, except the eggs, moisten with half a cup of warm
water (or milk), beat in the eggs, and stuff the pig into his natural
size and shape. Sew him up and proceed as above.
Yield: 1 servings
Page 99
ANTELOPE FAJITAS
4 garlic cloves
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper& ground cloves
12 t/cumin
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
2 lb antelope round
3 bell peppers, mix red,yellow
1 and green-slice thin
1 onion slice thin
2 cloves garlic,chopped
1 cilatro sprigs, as needed
1 for garnish
Make the marinade by chopping and mashing the garlice into paste,
combine the garlic paste with remaining marinade ingredients. Trim the
fat from the antelope.Cut the meat into two or three . Add the steaks
to the marinade, turning them several times on both sides.Cover the
steak Cover the steak and marinate in the refrigerator for hour or
overnight. Grill the steak on a hot grill to the desired doneness.Let
steak allow to rest for 10 minutes. Add the oil to a heavy saute`
pan, heat the pan till very hot..add the peppers, onion, and garlic
just till soft.. Slice the steaks against the grain into thin slices.
Arrange meat and pepper mixture on very hot cast iron platters and
garnish with cilantro.The platters should be sizzling as they are
presented on table.Serve the fajitas with warm tortillas, sour cream,
and guacamole.
Connie
From: Connie Levi <cornelia85019@yahoo.
Yield: 4 servings
Page 100
ANTELOPE GINGER STRAPS
2 lb antelope shoulder straps, cut 1/2; wide, 3 long

12 gingersnaps
1/4 cup olive oil
1 can onion soup, condensed
2/3 cup water
This is a simple recipe, the gingersnaps gives it a gourmet taste and

smell.
Finely crush the ginger snaps and place them in a bag. Add antelope
to the bag and shake to coat evenly. Heat the olive oil in a skillet
and brown antelope on both sides.
Add onion soup, water, and vinegar. Bring to a boil, reduce heat,
cover, and simmer for 30 minutes.
Add the rest of the crushed gingersnaps from the bag and simmer a
couple more minutes.
Source: http://www.SailorRandR.com/recipes/
From: "Stewburner" <stewburner@sailorradate: Sun, 29 Dec 2002 22:08:25
~0500
Yield: 4 servings
Page 101
ANTELOPE PEPPER STEAK
2 tablespoon fresh peppercorns

1 coarsely ground
2 lb round steak; cut 1 inch
1 thick
1/2 cup butter
1 sprig parsley
1 salt to taste
COOKING: 1. Run the peppercorns through a blender on coarse setting.

With the palm of your hand, press the pepper into both sides of the
steaks.
2. Heat a heavy iron skillet on high heat setting, sprinkle salt in

the bottom, and brown both sides of the meat. Reduce heat to medium
and continue cooking until desired doneness, aproximately 3-5 minutes
a side.
3. When steaks are almost done, add butter, lemon, and Worcestershire
sauce to the pan and bring to a boil. Place the steaks on a serving
platter and pour the butter mixture over the top. Garnish with fresh
parsley.
Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking
Yield: 4 servings
APACHE ACORN SOUP
3 lb stew beef
2 qt water
1 ts pepper
1 ts salt
1 c ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer
until
done; add salt and pepper as meat cooks tender. Remove beef and
chop on a
flat stone until split in shreds. The meat broth continues to cook
vigorously while meat and acorn flour (meal) are mixed together.
Apaches
stress that their food is always well done; no instant cooking.
Broth,
meat and meal simmer together until the broth bubbles creamy white
with
yellow flecks, pleasantly acorn scented and flavored.
Page 102
APACHE BREAD
1 c white cornmeal
1 ts salt
1/2 ts red pepper
1/2 c bacon drippings
1 c yellow cornmeal
green cornhusks
1 c boiling water
Mix dry ingredients; add boiling water and bacon drippings. Form into small
rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour.
Yield: 12 individual b
Page 103
APACHE DUMPLINGS
1 your favorite frybread

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

From: Nephi Craig <nephi_craig@yahoo.Codate: Sat, 19 Oct 2002 00:51:48
~0700 (
Yield: 4 servings
Page 104
APACHE LAMB SOUP
By: Peppers, Peppers, Peppers by Marlena Spieler
5 oz lean lamb or beef; shredded

1 onion; chopped
5 cl garlic; sliced thin
1 ts oil
1 red and green bell pepper
1 mild red and green chile
1 lg carrot; sliced thin
1/2 ts cumin
4 ripe tomatoes; diced
6 1/4 c beef, lamb or vegetable
broth
1/2 ts mint
14 oz cooked and drained hominy
4 oz greens; torn
salt and pepper
Lightly brown the lamb, onion, and half the garlic in the oil; add
extra oil if needed. but avoid using too much (traditionally, Apaches
did not fry, so their dishes are never greasy).
Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a
few minutes, then add the broth, mint. and hominy, and bring to a
boil. Reduce the heat and cook at a low simmer for about 30 minutes
or until the meat and vegetables are tender. Just before serving
season to taste then add the greens at the last moment, allowing them
to wilt briefly in the heat of the pot. Serve each bowlful with lemon
wedges if wished
NOTES : This filling soup, which can also be served as a stew, is a

favorite Apache recipe. It combines the native American traditions of
hunting and gathering, being traditionally made with venison or other
game, hominy, and whatever wild greens could be found in the fields.
Yield: 4 servings
Page 105
APACHE STEW
2 red bell peppers

5 green anaheim chiles
1/4 cup sunflower oil
1 lb venison, cut into 1 1/2 inch cubes
1 onion, diced
3 garlic cloves, finely chopped
2 carrots, sliced
3 cup cooked indian hominy
8 cup water
1 1/2 teaspoon salt
1 teaspoon white pepper
1 cup tumbleweed greens, thoroughly clean; ed, or curly endive
Roast the peppers, then peel, seed, and cut into long strips. Roast
the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot over medium-high heat. When the oil
is almost smoking, add the venison and cook until the meat is lightly
browned, 3 to 5 minutes. Add the onion and garlic and saute 2
minutes more.
Stir in the carrots, peppers, and chiles and cook 1 minute more. Add
the hominy, water, salt, and pepper and bring the mixture ot a boil.
Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring
occasionally to prevent burning, until the meat is very tender. Just
before serving, add the tumbleweed greens, stir 1 minute and spoon
into bowls.
The Apache people lived in many regions throughout southeastern

Arizona and New Mexico. The men hunted the animals that roamed the
mountains, and the women gathered and harvested both wild foods and
the foods that they cultivated on the land.
This recipe is based on a traditional stew that was taught to me by a

San Carlos medicine man during one of my visits to his ranch. When I
prepare the stew now, I can vividly remember the tapping of his
traditional water drum and the songs he chanted in his native Apache
tongue. Through his songs, he asked for all people to walk in harmony
with Mother Earth and be guided by the spirit of the mountains and
the spirit of his drum. I still remember the sincerity and yearning
of his songs.
Depending on what type of produce was available, the ingredients

added to the venison varied each time the stew was prepared. This
recipe includes the basics of the stew, but you can substitute other
vegetables.
From "Native American Cooking," by Lois Ellen Frank
From: Steve Zielinski <stevez@ripco.Com
Yield: 8 servings
Page 106
APACHE WILD GOOSE
1 wild goose, well cleaned &

1 picked, do not skin.
2 jonathan apples, diced
1 salt and pepper
1 sage
1 garlic
1 goose giblets
Boil giblets until tender, remove skin, and chop fine. Combine with
cornbread crumbs, onions and apple. Mix well and add salt and ppeper,
sage, garlic and other seasonings to taste. Moisten and stuff goose.
Place goose in roasting pan and spread with about 2 T. butter, and
then sprinkle with a little flour. Roast in 350 degree oven until
done, which will take about 15 to 20 minutes per pound. Baste often.
Source: "Indian Cookin'", compiled by Herb Walker, 1977
Yield: 1 recipe
ARAPAHO ROAST QUAIL
1 quail
Wash and dry quail. Liberally butter roasting pan, melt butter.
Season the quail with salt and peppepr, and any other seasonings
desired. Place in pan; cover them with melted butter. Lay strips of
bacon on each bird. Place in hot oven (475*) and bake for about 15
minutes. Reduce to moderate heat (350*) and bake until done. During
the baking, be sure to baste often with the juices and butter. Can
be served with gravy made from the juices or in any other way desired.
Yield: 1 recipe
Page 107
ARCTIC MUSK OX WITH RED ONION CONFIT AND SHIITAKE MUSHROO
1 musk ox tenderloin
4 five-ounce musk ox
1 tenderloins, center cut
2 tablespoon fresh thyme, chopped
1 teaspoon juniper berries, crushed
1 mushrooms:
1 quart veal demi-glace (brown
1 stock)
1/4 cup red currant jelly
1/2 cup shiitake mushrooms, sliced
2 tablespoon butter
1 red onion confit:
2 cup red onions
1/2 oz butter
1/2 cup port wine
1 vegetables:
1 carrot, peeled and sliced
1/4 inch thick
4 asparagus spears, each cut
1 into six pieces
1 tablespoon butter
4 thyme sprigs (optional)
Season the tenderloin with salt and pepper and juniper berries. Sear
tenderloins on all sides in a hot pan. Place in 375 oven until medium
rare (120 internal temperature). Remove from oven and let meat rest
for five n~inutes.
Mushrooms
Reduce the demi-glace (brown sauce) and red currant jelly in a sauce
pan until it heavily coats the back of a wooden spoon. Saut‚ the
shiitake mushrooms in butter and add to the sauce. Set aside.
Red Onion Confit
Saute the onions in butter until transparent. Add port wine and reduce
until the pan is dry, stirring onions occasionally.
Vegetables
Steam the vegetables until tender.
To serve: Place red onion confit in center of plate. Ladle the sauce
around the confit. Slice the steaks in half and place them atop the
confit. Distribute the steamed vegetables around outside lip of the
plate, and add a sprig of thyme atop the meat.
For Simplicity's Sake:
Musk ox is an excellent, top-ranking game meat, yet it's still hard to

Page 108
come by. Juniper berries are a delightful addition to almost any game
meat. To crush the berries, simply place them between two sheets of
wax paper and roll them with a rolling pin. See "Basic Recipes" for a
demi-glace recipe. For the red onion confit, julienne thin slices of
red onion and saut‚ until thoroughly cooked.
http://www.hunting101.com
Yield: 4 servings
ARIZONA BOOGIE DOVE
20 dove breasts
2 quart water
8 1/2 cup worcestershire sauce
1 garlic spread
1 lemon pepper
1 bacon
Soak dove breasts in mixture of water and Worcestershire sauce for 4

hours or overnight. Place dove breasts on cookie sheet, cover with
garlic spread and sprinkle each with dash of lemon pepper. Bake at
250F for 1/2 hour. Place bacon strips on each breast and bake at 250F
for 1 hour. Serve on bed of wild rice. Garnish with parsley.
Yield: 4 servings
ARIZONA BOOGIE QUAIL
20 quail breasts
2 quart water
8 1/2 cup worcestershire sauce
1 garlic spread
1 lemon pepper
1 bacon
Soak quail breasts in mixture of water and Worcestershire sauce for 4

hours or overnight. Place quail breasts on cookie sheet, cover with
garlic spread and sprinkle each with dash of lemon pepper. Bake at
250F for 1/2 hour. Place bacon strips on each breast and bake at
250F for 1 hour. Serve on bed of wild rice. Garnish with parsley.
Yield: 4 servings
Page 109
ARKANSAS ROAST SQUIRREL
3 small squirrels
3/4 cup cooking oil
1/4 cup lemon juice
2 cup bread crumbs
1/2 cup milk or cream
1 cup sliced mushrooms, sauteed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon onion juice
4 tablespoon bacon fat
Dress and clean squirrels, wash in several waters and dry. Cover with
cooking oil mixed with lemon juice and let stand for 1 hour. Combine
crumbs, with just enough milk to moisten, mushrooms, salt, pepper and
onion juice. Stuff squirrels with this mixture, sew and truss. Place
in roaster. Brush with bacon fat. Roast uncovered in slow oven (325
degrees) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes
with fat.
From: "Stewburner" <stewburner@sailorradate: Sat, 1 Mar 2003 08:57:12
~0500
Yield: 6 servings
Page 110
ARMADILLO IN BURGUNDY SAUCE
2 lb fresh armadillo meat

1 tablespoon oil
2 cloves garlic, crushed
1 cup burgundy or other dry red
1 wine
6 tablespoon butter, cut into small
1 pieces
1/2 tablespoon tarragon
In large skillet, heat oil. Pound armadillo meat with meat mallet to
1/4 inch to 1/2 inch thickness. Sprinkle with salt and pepper on both
sides. Set meat in hot oil in pan and fry briskly for 2-3 minutes,
then turn and lower heat, cooking until cooked through 3-6 minutes.
Transfer to platter and keep warm.
Add chopped onion to pan and cook until tender, but not brown. Add
garlic and cook 30 seconds. Add wine and boil until reduced to about
half, stirring constantly. Whisk in butter a few pieces at a time,
until just melted. Stir in herbs and continue to simmer for another
minute, stirring constantly.
Spoon over meat and serve immediately. From: Buffy_lyer@hotmail.Com
Yield: 4 servings
Page 111
ARMADILLO SAUCE PIQUANT
----MARINADE----
1/4 cup salad oil
1 cup vinegar
1 quart water
1 onion; sliced
1 tablespoon salt
----MEAT----
6 lb armadillo meat
----SAUCE----
3 pieces smoked sausage
1/2 cup salad oil
3 large onions; finely chopped
1 finely chopped green onion tops
1 large green pepper; chopped
2 cloves garlic; finely chopped
4 celery stalks; chopped
1 4-oz can mushroom-flavored steak sa; uce
1/4 cup pick-a-peppa sauce
1 tablespoon msg
2 cup water
1 8-oz can mushrooms; drained
1 cup cooking wine
1 bunch parsley; chopped
1 lemon; sliced
1 hot cooked rice
Combine all marinade ingredients, stirring well.
Prepare armadillo meat by cleaning and cutting into serving pieces.

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

Page 112
Tiffany Hall-Graham
Yield: 1 batch
Page 113
ARROWHEADS OF BLUE CORN GNOCCHI WITH GUAJILLO CHILE SAUCE
----BLUE CORN GNOCCHI----

2 medium russet potatoes
8 quart water
5 oz soft white goat cheese
1 (appx
1/2 cup)
4 eggs
1 1/2 cup all purpose flour
1 1/2 cup blue cornmeal
2 tablespoon salt
----GUAJILLO CHILE SAUCE----
3 oz dried red guajillo chiles
1 (about 15 chiles, or 2 1/4
1 cuups)
1/2 cup dried pumpkin seeds
1/2 teaspoon salt
5 1/2 cup water
To make the gnocchi, peel and boil the potatoes in 2 quarts water
until soft and cooked through.
In a food processor, combine the potatoes and goat cheese and process
until lump free, about 2 minutes. Add the eggs and process another
minute. The mixture should resemble putty.
Stir the flour and blue cornmeal toghether. Pour the potato mixture
into a bowl and add 2 cups of the flour-cornmeal mixture. Mix
together thoroughly to form the dough.
Dust a wooden cuttingboard with half the remaining flour-cornmeal

mixture and place the dough on top. Flatten it and sprinkle it with
the remaining flour and cornmeal. Knead the flour and cornmeal into
the dough until it becomes stiff. The dough is ready when it no
longer clings to the board. If the mixture is still soft, damp and
sticky, add a little more flour.
With your hands, shape the dough on a board into a long rooll 2
inches in diameter. With a knife cut the dough into slices 1 inch
thick. Flour another board and roll each 1 inch piece into a thin
strip about 1/2 inch wide and 16 inches long. Flatten the stips,
with your hands to about 1 inch wide, and cut the dough with a knife
into arrowheads, or any other shape you desire. Set aside.
To make the Guajillo Chile Sauce, put the chiles, pumpkin seeds, salt
and pepper in a food processor and process for 1 minute. Add the
water, in small amounts, until completely blended, about 4 minutes.
Press the mixture through a fine sieve and discard the pulp.
In a saucepan, heat the chile mixture over medium-high heat 4 minutes,

until it begins to boil. Reduce the heat and simmer 15 minutes, until
thickened.
Page 114
While the sauce is simmering, cook the gnocchi. In a large pot,

bring the 6 quarts water to a boil with the salt. Add the gnocchi
and cook 2 to 3 minutes, gently stirring frequently so they don't
stick. At first the gnocchi will sink to the bottom; as they cook,
they will begin to hold their shape and float to the surface.
Once the gnocchi have risen to the top, remove them from the boiling
water with a slotted spoon.
Spoon 1/2 cup sauce on each plate, top with the gnocchi and serve
immediately. From: Sam Lefkowitz Date: 09-04-95 Home Cooking
Yield: 6 servings
ASSINIBOIN BEAR STEW
By: Herb Walker
5 lb bear meat
5 md dandelion roots, sliced
3 c maple or birch sap
25 md arrowhead tubers, sliced
4 c water
1 handful fresh mint leaves
2 thumbnails coltsfoot salt
4 wild onions
3 wild leeks, cut up
Trim all fat from the meat and wash well in cold water. Cut the meat into
2-inch cubes. Skewer the mat on a sapling and sear on all sides over an
open fire. Pour the sap and water into the plastic liner and add remaining
ingredients. Put the sapling basket in the kettle and drop the red hot
stones into the basket. As the stones cool, change them to keep the stew
simmering for about 45 minutes. Remove the basket and stones and serve the
stew as hot as possible.
Page 115
By: Indian Cookin
5 lb bear meat
4 c water
4 wild onions
Trim all fat from the meat and wash well in cold water. Cut the meat
into 2-inch cubes. Skewer the mat on a sapling and sear on all sides
over an open fire. Pour the sap and water into the plastic liner and
add remaining ingredients. Put the sapling basket in the kettle and
drop the red hot stones into the basket. As the stones cool, change
them to keep the stew simmering for about 45 minutes. Remove the
basket and stones and serve the stew as hot as possible.
Yield: 1 recipe
5 lb bear meat
5 medium dandelion roots, sliced
3 cup maple or birch sap
25 medium arrowhead tubers, sliced
4 cup water
4 wild onions
Trim all fat from the meat and wash well in cold water. Cut the meat
into 2-inch cubes. Skewer the mat on a sapling and sear on all sides
over an open fire. Pour the sap and water into the plastic liner and
add remaining ingredients. Put the sapling basket in the kettle and
drop the red hot stones into the basket. As the stones cool, change
them to keep the stew simmering for about 45 minutes. Remove the
basket and stones and serve the stew as hot as possible.
Yield: 1 recipe
Page 116
ASSYRIAN POMEGRANATE MARINADE FOR GAME MEATS
2 large quartered onions

2 cloves garlic
1/2 lemon, unpeeled
1 cup pomegranate juice
1 teaspoon kosher salt
1/2 cup red wine
2 teaspoon dried basil
Narsai David, a San Francisco Bay Area chef par excellence

contributed this flavorful marinade, which he primarily uses on lamb.
We like to marinate boar chops, venison roasts or loins, and buffalo
steaks or chops in it.
Place all ingredients in a blender or food proccessor and puree until

smooth. Rub marinade into meat and refrigerate for 6 to 8 hours or
overnight.
Typed by Manny Rothstein 5/98
Source: "American Game Cooking" by John Ash and Sid Goldstein,

produced in association with Fetzer Vineyards, Aris Books/Addison
Wesley Publishing Co., 1991, ISBN 0-201-57005-X.
From: Manny Rothstein Date: 05-23-98 (22:11)

Doc's Place Bbs Online. (253) Cooking
Yield: 2 cups
ATLANTA BURNING EMU SAUTE
4 oz emu meat
1 meat tenderizer
1 teaspoon garlic salt
1/4 teaspoon anise, ground
1 teaspoon dill weed
1/4 teaspoon rosemary, ground
1 atlanta burning sauce tm
Soak meat 4 - 6 hours in salt water, then soak in clear water for 1
hour. Cut meat into chunks 1/2 to 3/4 inch bite size. Sprinkle with
meat tenderizer and set aside.
Mix dry ingredients together in bowl. Prepare sauté' pan with olive
oil 1/8 inch deep. When oil is hot (high flame), roll meat into dry
ingredients then lightly sauté' in olive oil. Dip in Atlanta Burning
Sauce to taste.
Page 117
the manufacture's listing at Fire Girl,(http://firegirl.com)
From: M.Smith@mindspring.Com
Yield: 4 servings
AUBERGINE AND MOZZARELLA MOUNTAINS
1 aubergine; cut into 8 slices

4 beef tomatoes
1 250 gram pac buffalo mozzarella
1 ready made pesto
1 sea salt and pepper
Preheat the oven to 190øC/375øF/gas mark 5.
Place the aubergine slices on a preheated griddle or under a hot

grill and cook until browned on both sides.
Place 4 of the aubergine slices on a lightly oiled baking sheet, top

each with alternative slices of tomato and the remaining aubergine
slices. Sprinkle each layer with salt and pepper.
Skewer the stacks through the centre with a cocktail or satay stick
to hold them together. Place in the oven and cook for 10 mintues.
To serve, transfer the stack onto individual serving plates, carefully

remove the stabalising sticks. Drizzle with a little olive oil and
top with a generous spoonful of pesto. Garnish with basil sprigs and
serve warm or at room temperature.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Yield: 1 servings
Page 118
AULD REEKIE PHEASANT CASSEROLE
3 pheasants
3 oz flour
3 oz butter
1/2 pint water
1/2 pint claret or port
12 bacon rashers - diced
1 s&p
Joint birds, dust with flour, heat butter in frying pan and fry the
joints and bacon till brown. Place in a casserole dish with the water,
wine, and seasoning. Cover and cook in a moderate oven for 1 hr.
Garnish with parsley and serve with chip potatoes and green peas.
http://www.camelotintl.com/heritage/auld.html
From: Michael Loo Date: 27 May 98
Yield: 4 servings
Page 119
AURORA CHILI
1/2 cup veg oil

6 lb muskox; ground
2 onions; fine dice
8 centiliter garlic; minced
2 tablespoon paprika
12 tablespoon chili pepper
2 tablespoon cumin
2 teaspoon cajun spice mix
1 teaspoon cinnamon
1 cup tomato paste
1 tablespoon honey
2 cup canned tomatoes
2 red bell peppers; fine dice
2 teaspoon salt
2 cup beef broth
1/2 cup chopped jalapeno pepper
1 hot sauce; optional
Heat the oil in a large pan and saute the meat intil browned. Drain
off the fat. Add the onion and then the garlic and cook until
translucent. Add the spices and cook lightly. Add the tomato paste
and honey. Add the tomatoes, broth and diced red peppers and
jalapenos. Simmer for three hours. Correct seasonings and add hot
sauce if desired during the last hour.
First prize winner at the First Annual Caribou Carnival Chili Cook-off
Yellowknife, NWT, Canada March 22, 1997.
Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of

Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort
McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary
Arts students.]
From Northern News Services www.nnsl.com Posted by Jim Weller
Yield: 18 servings
Page 120
AUSTRALIAN POSSUM RIDGEY DIDGE POSSUM ROLL
1 possum
5 onions
2 cloves garlic
5 carrots
1 stalk celery
2 turnips
3 tomatoes
2 tablespoon cold pressed olive oil
1 clump italian parsley
1 tablespoon fresh rosemary
5 bay leaves
3 cloves
2 tablespoon vegemite
1 damper (like a hot dog
1 roll)
Note: As mentioned previously, there is a species of possum which is

protected in Australia. They cannot be trapped, shot or hunted. If you
run over an Australian possum, and it is still alive, call WIRES,
which protects Australia's native fauna.
If it's dead, then this recipe may serve a purpose.
First, skin the possum, checking first for lice, myxomitosis, and
living young in the pouch. Separate legs from breast. Discard head,
neck, tail and claws. If you wish, hold the offal for thanksgiving
stuffing. Then cut the possum into long stringy pieces. Marinate
overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture.
Make the roll: split the damper, and spread vegemite on each side. Put
aside. Chop the carrot, turnip and tomato into small pieces, then
cook with the rest of the ingredients, and stew in a pot, adding a
chicken stock cube for seasoning. Dip the possum pieces in the pot,
then barbecue for 20 minutes (or until cooked to personal taste).
To serve: like a hot dog, use the damper & vegemite roll to surround
pieces of possum.
Serve with chips, salad and beer.
Recipe by Holly and Chloe Bennett, Cootamundra, Australia
Donated by Pat Woolley
From: Bill Swisher Date: 19 Sep 98
Yield: 4 servings
Page 121
AZTEC CASSEROLE
9 (6-inch) corn tortillas, halved

2 (10 ounce) cans of enchilada sauce
1 1/2 to 2 cups of sour cream
2 cups of shredded cheddar cheese
2 (4 ounce) cans of chopped green chili; peppers
1 cup of corn
1 pound of boneless chicken breast meat, co; oked and shredded
Preheat the oven to 350 degrees F.
In a medium bowl, combine the sour cream, cheese, chili peppers,

corn, and chicken. Mix together well.
Dip 9 tortilla halves in the enchilada sauce, and arrange them in the
bottom of a lightly greased 9 x 13-inch baking dish.
Spread 1/2 of the chicken mixture over the tortilla layer.
Repeat.
Bake in the preheated oven for 25 to 30 minutes, or until the center

is heated through.
Yield: makes 6 to 8 se
BACHELOR CHILI
3 lb boneless venison
1 or elk, moose or beef
1 chuck roast
2 medium onions; chopped
1 medium green pepper; chopped
2 cl garlic; minced
1/4 teaspoon crushed red pepper flakes
4 can diced tomatoes; undrained - 4 1/2 oz each
1 cup water
12 oz tomato paste
1 tablespoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Recipe by: TASTE OF HOME - FEB/MARCH 1996

Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil;
remove with a slotted spoon and set aside. In the same pan, saut
onions, green pepper, garlic and red pepper flakes until vegetables
are tender. Return meat to pan. Add remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 3 hours or until the meat is
tender. From: Angela [lynn] Gilliland Date: 01 May 97
Meal-Master Format Recipes (Mailing List) Ä
Yield: 10 servings
Page 122
BACON BBQ BIRD
8 birds of your choice

1 lb fresh bacon
1/2 cup italian salad dressing
: salt and pepper
When you BBQ smaller wild bird like dove, quail, chuckar, grouse
etc., it tends to be a little on the dry side. This recipe will
definitely fix that.
Marinate birds in Italian salad dressing overnight. Pat dry, season

with paprika, ground sage, garlic powder, salt and pepper to taste.
Wrap each bird with bacon slices. If you use more than one slice of
bacon to cover the bird match the seams on the same side. Place the
birds on a medium-hot grill, bacon seam side down. Cover and grill
for 15 minutes. Turn and grill another 15 minutes. Test the bird with
a fork, if it is not tender cook an additional 15 minutes.
Baked beans, stuffing, fresh vegetables, and bread of your choice

would be an excellent complement for this entree. After your birds
are done throw the bacon into your pot of baked beans for excellent
seasoning. This recipe also works very well with Cornish game hens.
Fisher's Wild Game Recipes Formatted for you by The WEE Scot -- paul
macGregor
Yield: 4 servings
Page 123
BACON WRAPPED ROAST VENISON > DEPRESSION ERA
4 lb venison- roast
1 -to 5lb
1 : 6 sl bacon rashers
1 -(to 8)
: 1 herb- rosemary sprig
: 1 c Water, stock or wine

1/4 ts Spice- Ginger, ground
1/2 ts Spice- Cinnamon, ground
: 2 Cloves, whole -Or 3
1 1/2 ts Sugar
: 2 tb Breadcrumbs
: 1 ts Vinegar
: 2 tb Butter
Wrap the bacon all around the roast. Put the rosemary in a heavy
roasting pan and place the roast on top of it. Mix together the
liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season
with salt and pepper. Roast in a moderate 350-375F oven for 2-3 hours.
When done, remove from pan to serving platter; strain off gravy into a
saucepan. Over low heat, cook juices with bread crumbs until boiling.
Then add vinegar and butter; pour over roast. Serve with cranberry
jelly.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered

by Carolyn Shaw 5-95 From: Dorothy Flatman Date: 01-21-00
Yield: 8 servings
Page 124
BACON-WRAPPED TURKEY BREAST WITH HAZELNUT MOLE
By: on Appétit Menus December 2005 Roberto Santibañez
/2 cup fresh italian parsley leaves

1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles*
2 bay leaves
2 teaspoons worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
22 -pound skinless boneless turkey breast hal; ves
2 pounds applewood-smoked bacon slices
hazelnut mole
chopped fresh parsley
hat to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied,

peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or
try the Guenoc Petite Sirah from California's North Coast.
ombine first 9 ingredients in processor; blend until marinade is almost

smooth. Rub marinade all over turkey breast halves. Place turkey in
13x9x2-inch glass baking dish; pour remaining marinade over. Cover and
chill overnight.
Remove turkey from marinade, allowing some marinade to cling to turkey.

Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by
side on work surface, overlapping slightly. Place 1 turkey breast half,
rounded side down, atop bacon. Wrap bacon around turkey breast, stretching
slices slightly to cover turkey. Secure with toothpicks to hold bacon in
place, then tie with kitchen string to secure bacon. Remove toothpicks.
Repeat with second turkey breast half and remaining bacon. Place turkey
breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover
tightly with plastic wrap and chill.)
Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce
oven temperature to 325°F and roast until instant-read thermometer inserted
into thickest part of turkey registers 155°F, about 35 minutes. Remove
from oven; let turkey rest 15 minutes (internal temperature will reach
162°F).
Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous

amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole;
sprinkle with parsley and serve.
*Chipotle chiles dried, smoked jalapeños canned in a spicy tomato sauce,

sometimes called adobo, are sold at some supermarkets, specialty foods
stores, and Latin markets.
Yield: 2 servings.
Page 125
BAKED BOAR RIBS WITH SAUERKRAUT
1 sauerkraut
2 strips of bacon diced
2 apples sliced
1 sprinkle of caraway seeds
1 boar ribs
1 salt & pepper
In roaster, place sauerkraut, 2 or3 strips of bacon diced, 2 apples

sliced & a liberal sprinkle of caraway seeds . Place boar ribs on
top, sprinkle with salt & pepper, bake at 350 for 1&1/2 hours. From
shooters bible game cookbook by Geraldine Steindler 1964.
Pompano Beach Fl via Falmouth, Ma. Lawrence high ,47 USAF [sac] 48-52
From: Hrcummings@webtv.Net (Harold Cumm
Yield: 4 servings
BAKED DOVE WITH BACON
6 doves
6 bacon, slices
1 salt & pepper to taste
1 water
Wrap bacon slice around each de-boned dove breast. Place in shallow
baking dish and add salt and pepper. Add 1 cup water. Cover and cook
at 350 degrees for 1 to 1-1/2 hours. Also for: Substitute Snipe or
Woodcock. Recipe date: 11/30/87
Yield: 1 servings
Page 126
BAKED DOVES IN SHERRY
12 doves
1 flour
1 salt and pepper
1 oil
2 bunches shallots
12 slice slices bacon
1 cup sherry
2 can (4-oz) sliced mushrooms
Salt and pepper doves; dredge with flour and brown in small amount of
oil. Place 3-4 shallots in chest cavity; wrap doves with bacon and
secure with toothpicks. Place in pan; add sherry and mushrooms. Bake
at 350 for 30 minutes. Serve sauce in pan with doves. Men like this
one!
MRS BIGELOW ROBINSON (JUDY)
LITTLE ROCK, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
Yield: 6 servings
BAKED DUCKS
4 ducks
1 orange
1 apple
1 onion
1/2 cup melted butter
1/2 cup cooking wine
Salt and pepper ducks. Stuff each with 1/4 orange, 1/4 apple and 1/4
onion; place in roasting pan. Combine butter and wine. Pour over
ducks. Bake at 350 for 2 to 2-1/2 hours or until tender, basting
every 15 minutes. Serve with wild rice, a vegetable and an
orange-flavored congealed salad.
MRS ZACK LOLLAR (RENA BELLE)
MARVELL, AR
Yield: 8 servings
Page 127
BAKED DUCKS IN SWEET AND SOUR SAUCE
2 wild ducks
1 orange [sliced]
1 apple [sliced]
2 tablespoon oil
1/4 cup worchestershire sauce
3/4 cup catsup
1/2 cup onion [grated]
1/2 teaspoon paprika
1/4 cup white vinegar
1) Rince the ducks and pat dry inside and out, then stuff the
duck's cavities with the sliced fruit. rub them with the oil and
place them in a baking dish... 2) Combine the remaining ingredients
in a bowl mixing well and spoon over the ducks... 3) Bake, tighly
sealed with foil, in a 325ø oven for 2 hours or `til tender, then
bake uncovered `til browned...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook re-typed with permission for you by FRED GOSLIN in Watertown
NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120
Yield: 4 servings
Page 128
BAKED GOOSE WITH WINE SAUCE
1 wild goose
3 dozen prunes
1 chicken broth
1 onion; chopped
1/2 stick butter
1 cup soft bread crumbs
1/2 lb sausage
1 egg
1/2 teaspoon sage
1 tablespoon minced parsley
----WINE SAUCE----
3 cup chicken broth
4 tablespoon goose drippings
1 tablespoon each wine; brandy & gin
1 flour to thicken
Cover prunes with chicken broth. Cook until tender. Drain and remove
seeds from prunes. Saute onion in butter. Cook sausage, drain and
crumble. Combine all ingredients and stuff goose. Run goose with oil
and bake at 350 for 3-4 hours or until tender. Baste occasionally
with drippings. WINE SAUCE: Boil stock down to 2 cups. Add remaining
ingredients, except flour. Heat thoroughly, add flour to thicken and
simmer 5 minutes.
MRS W.W. BURKS (ANNA)
BEDFORD, VA
Yield: 6 servings
BAKED RABBIT
1 no ingredients found
Dress rabbit. Wash carefully. Cut in pieces for serving. Let stand
in salted water overnight. Drain. Roll in flour. Fry in butter until
well browned. Add 1/2 cup water. Cover. Bake in moderate oven (400
F) until tender. Make brown sauce and pour over rabbit. Beulah
Canterbury, Canton, OH.
Yield: 1 servings
Page 129
BAKED SEAL FLIPPERS WITH VEGETABLES
2 seal flippers
1 teaspoon soda
1 quart cold water
3 slice salted pork fat
2 onions, chopped
2 carrots, cut up
1 turnip, cut up
1 parsnip, cut up
5 potatoes, cut up
1 teaspoon salt
1/4 teaspoon pepper
----BISCUIT DOUGH----
2 cup sifted flour
1/2 teaspoon salt
1/2 cup shortening
1/2 cup water (approx.)
Soak seal flippers in soda and water to cover for about 1/2 hour.
Remove the white fat from seal meat with a sharp knife. Wash the meat
and cut it into serving portions.
Fry the slices of salt pork in a heavy pot, then remove the
"scrunchions".
Brown the seal flippers in the hot fat fat, add one cup water, reduce
heat and let simmer until partly tender.
Add the chopped vegetables, except the potatoes, and one cup of
water. Boil about 30 minutes.
Add the potatoes, salt and pepper and cook another 15 minutes, adding
more water if needed and cook until tender.
Place in a casserole and top with biscuit dough as follows:
Sift flour, baking powder and salt together.
Cut in the shortening with a pastry blender or two knives.
Add the water and blend to make a stiff dough.
Roll out 1/2 inch thick and place on top of meat and vegetables in
casserole.
Bake in hot oven 425 deg F. for 20 minutes or until lightly browned.
Serves 6
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information

Canada 1973.
Page 130
Typos by Bert Christensen http://www.interlog.com/~rosewood (home of

some very weird recipes)
Yield: 6 servings
BAKED SNAKE WITH BERRIES
1 snake
1 berries
Catch and kill the snake. Throw the head away. Snakes are often found
near berry bushes when the berries are ripening.
Split the skin back from the neck and peel off like a tee-shirt.
Leave the skin attached below the vent.
Remove the intestines and roll the skin back as it was at first.
Pack the skin with as many berries as you can get in. Berries that
are not quite ripe will keep their shape better when cooking and will
give flavor to the meat.
Build a fire in a hole as for ordinary underground roasting. Scoop

out a place and coil the stuffed snake into it. Cover with coals and
ashes. Put more fire on top and cook for at least 1/2 hr. A full hour
is better. Let it cool in the ground until the fire is cold.
Strip off the skin and shake out the berries if they were too green
to cook well. They can be eaten, although they may taste bitter. The
berries were used mainly for improving the flavor of the snake. The
meat should be quite tender and will taste something like frog legs.
Hunter and Hoffmann, Bake a Snake: How to Survive by Your Own Cooking
Yield: 4 servings
Page 131
BAKED STEAK AND BEANS IN MUSHROOM GRAVY
1 1/2 lb venison -- or elk

1 can cream of mushroom soup --
1 (condensed)
1 can green beans -- french cut
1 small onion -- sliced
1 to taste salt and pepper
In a large skillet, saute onions in a small amount of vegetable oil

until tender. Drain all liquid from the can of green beans, and add to
onions. Saute until all excess moisture has been evaporated from
mixture. Place onion/bean mixture into the bottom of a greased 9 x 13
inch baking pan, and set aside.
In the same large skillet, using a very small amount of vegetable oil,
lightly brown steak on each side for 2-5 minutes, seasoning to taste
with salt and pepper. Then place steak on top of bean/onion mixture.
Cover and bake at 325 degrees F for 30-45 minutes.
240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium
:Recipe By : Real Food for Real People
From: Melody Sheline <little_wolf_melod
Yield: 4 servings
BAKED VENISON/ELK STEAK
1 1/2 lb elk -- or venison

1 cup bread crumbs
1/8 cup vegetable oil
1 teaspoon parsley -- dried or fresh
1 to taste salt and pepper
1 to taste garlic powder
Preheat oven to 325 degrees F.
Rinse steaks thoroughly in cold running water, and place directly

into a large bowl containing the bread crumbs and parsley. Coat wet
steaks with crumbs, and place onto a baking sheet which has been
coated with the vegetable oil. Space steaks evenly, and then season
with salt, pepper and garlic. Cover baking sheet with foil, and bake
for 45 minutes to 1 hour, checking meat halfway through, and turning
meat over to keep browning evenly. Serve hot with potato or rice dish
and vegetables.
240.0 Calories, 7.4 Fat, 28.2 Protein, 13.3 Carb., 62 Chol., 222
Sodium
Page 132
Yield: 4 servings
BAKED WILD DUCK
Remove feathers. Dress as any poultry. Wipe inside and outside with
a damp cloth. If ducks are old parboil 15 minutes. Rub outer an
dinner surfaces with salt and pepper. Truss. Cover the breast with
thin strips of salt pork. Place in baking pan. Cover. Add 1/2 cup
boiling water. Bake in hot oven (450 F) about 45 minutes, or until
tender. Baste frequently. Serve with a garnish of tart jelly. If
desired, apple or New England stuffing may be baked with the duck.
Florence Taft Eaton, Concord, MA.
Yield: 1 servings
BAKED WILD DUCK ORDINAIRE #1
1 duck
1 celery stalk
2 onions
1 potato, small
1 apple, studed with cloves
1 hot water
1 margarine, melted
1 red wine and/or orange
juice Parboil duck 5 minutes with 1 piece celery and small onion.
Remove and drain. Rub cavity and outside with salt & pepper. Place
inside duck 1 small onion, apple studded with cloves, and a small
white potato. Bake 20 minutes at 450 degrees uncovered. Reduce heat
to 350 degrees and bake covered 15-20 minutes. Baste with equal parts
melted butter, hot water, and wine and/or orange juice mixture.
Yield: 1 servings
Page 133
BAKED WILD RICE AND CARROTS
1 1/2 cup wild rice, rinsed in cold water

2 1/2 cup water
2 1/2 teaspoon salt
4 strips bacon cut into strips
1 onion, peeled and chopped
4 mushrooms, chopped
1 cup finely grated carrots
1/2 cup light cream
1 egg
Place the wild rice, water, and salt in a large saucepan, and bring
to a boil Boil vigorously for about 10 minutes. Turn off heat, cover,
and let rice stand for about 20 minutes or until all the water has
been absorbed.
Brown the bacon, remove from drippings, and drain on paper towels.
Saute the onions and mushrooms in the bacon drippings until the
onions are golden and transparent. Mix the bacon, sauted onions and
mushrooms, and grated carrots into the wild rice. Beat the cream and
egg until light, and fold into the wild rice mixture. Bake, covered,
in a buttered 1 1/2 quart casserole in a moderately slow oven, 325
degrees F, for 30 minutes. Remove cover, stir the mixture well with a
fork, bake for 15 minutes at the same temperature. Stir once again
and bake, uncovered, for 15 minutes longer.
Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited
by David Hunt.
Yield: 6 servings
Page 134
BAKED YOUNG WOODCHUCK IN SOUR CREAM AND MUSTARD - LLB
6 lb woodchuck; cut into serving

1 pieces
1 flour
1 salt & freshly ground
1 pepper
1 dijon mustard
3 slice bacon
1 onion; diced
1/4 cup carrots; thinly sliced
1/2 cup mushrooms; sliced
3 tablespoon parsley; chopped
1 teaspoon harvey's sauce or kitchen
1 bouquet
1 cup sour cream
1/2 cup sweet cream
Note: Recipe can be used for other small critters such as squirrel,
rabbit, or muskrat.
Soak the woodchuck pieces in salted water overnight or for several

hours, then rinse dry, roll inflour, salt and pepper, and saute in
fat until nicely browned.
When cool enough to handle, spread the pieces generously on all sides
with Dijon mustard.
Place on strips of bacon in a shallow baking dish.
Saute the onion, carrots, and finally the mushrooms; add the parsley
and Harvey's sauce, check for salt and pepper, then, over low heat,
stir in the sour cream and the sweet cream, melding the two creams.
Pour over meat pieces and bake in a 350 F degree oven 40 to 50

minutes or until meat is tender (bake rabbit, squirrel, or muskrat 30
to 40 minutes). Check the dish once or twice and if it seems to need
moisture add cream.
L. L. Bean Game & Fish Cookbook Angus Cameron & Judith Jones, 1983.
Random House. ISBN 0-394-51191-3.
Typos by Jeff Pruett.
Yield: 4 servings
Page 135
BAKERSFIELD BEAR STEW
2 lb bear meat, cubed to 1 inch

2 tablespoon flour
1/2 teaspoon season salt
5 celery stalks, sliced
1 lb carrots, sliced
5 large potatoes, peeled & sliced in chunk; s
1 onion, sliced
1 can tomato soup condensed
Lightly season meat with salt and pepper, coat with flour. Heat
olive oil in a skillet, add meat and brown. Place the meat in a dutch
oven and cover with water. Add season salt and bring to a boil, cover
and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add
Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15
minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
NOTE: When I dress out a bear I always have plenty of trimmings to

save for this recipe. This is an excellent dish, everyone admits they
can't even tell it has wild game for the meat.
~0800
Yield: 8 servings
Page 136
BANEBERRY
1 baneberry, red
1 bugbane
1 grapewort
1 herb christopher
1 pearlberry
1 poison berry
1 rattlesnake herb
1 redberry
1 red cohosh
1 snake berry
1 toadroot
1 (actaea rubra)
WARNING! The entire plant is POISONOUS and especially the berries.

The uses of this plant are of interest ONLY IN AN HISTORICAL CONTEXT.
This member of the buttercup family is found in rich, moist woods and
thickets from southern Canada to northern New Jersey and West
Virginia, then west through Ohio, Iowa to South Dakota, Colorado,
Utah, California and Oregon. It is a smooth-stemmed perennial from 1
to 2 feet with alternate leaves which are divided twice into
sharp-toothed leaflets. The white flowers have many stamens and
appear april through May in globe-shaped or elongated clusters on
reddish stalks. The fruit is cherry red and appears July through
October. Disturbances to the nervous system from ingesting the
berries has been reported which might give some validity to early
(1785) reports of its being used in Canada (cautiously!) in some
nervous cases. It was included in a list of Canadian medicinal plants
(1868).
HISTORICAL USES
MEDICINAL:
The root is emeto-purgative and parasiticide. Native Americans used

the root tea for menstrual irregularities, postpartum pains and as a
purgative after childbirth. It was also used to treat coughs and
colds. At one point in its history it was regarded as a vulnerary and
astringent. Was used by the Cree of Hudson Bay as a purgative. The
Ojibwe used a decoction of the root to cure stomach pains caused by
swallowing hair (in the literal sense or in a metaphoric sense is not
clear). At certain times of the year, it was considered 'male' and
given only to men and boys. At other seasons it was considered to be
'female' in nature and was used for complaints of women and girls.
For women the roots were rolled up in basswood leaves and baked; when
they became black, an infusion was made and administered. The
Pillager Ojibwe and the Potawatomi made tea from the root which was
taken following childbirth to clear up the system. The root was also
chewed by men for stomach problems. Early white settlers sometimes
used the root as a substitute for black cohosh (Cimicifuga racemosa).
It was used for ovarian pain, uterine tenderness, and amenorrhea. It
was sometimes used as a last ditch effort as a substitute for
Page 137
digitalis.
:http://earthnotes.tripod.com/baneberry.htm
From: "Hill8628" <hill8628@netzero.Net>date: Sat, 1 Mar 2003 03:27:51

~0500
Yield: 4 servings
BARBECUE VENISON CHOPS
20 venison chops
6 oz beer
4 pats of butter
2 oz garlic
Place aluminum foil on hot grill with sides folded up, so there is no
runoff of juices. Place chops on foil. Add beer, chopped onion and
butter. Sprinkle garlic salt on chops each time you turn them. When
chops are done, remove foil from grill. Place chops back on grill
and sprinkle with garlic salt each time you turn them until charcoal
black. From: Arnold Elser Date: 03 Mar 97 Foodwine
List (Ask Karen For Write-Access!) Ä
Yield: 4 servings
BARBECUED ALLIGATOR TAIL
4 alligator tail steaks, about 3/4 th; ick

1 milk for marinade
1 tablespoon rosemary
1 red pepper flakes
Place milk in a deep bowl, add pepper flakes and rosemary. Season
meat with black and cayenne peppers. Place meat in the bowl, add milk
as needed to cover. Let marinate 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry.
Re-season the meat, if desired, with black and red peppers. Add salt
to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot
coals, or over medium heat in a gas grill for about 10 minutes each
side, brushing with oil again when turning.
Yield: 4 servings
Page 138
BARBECUED ALLIGATOR TAIL II
4 alligator tail steaks, cut about 3/; 4 thick

1 cardini's lime dill dressing
1 lime slices
1 fresh ground black pepper
1 cayenne pepper
Marinate steaks in the lime dill dressing... if unavailable,

dressing ingredients are (per label): Soybean oil, Water, Mustard,
Lime juice concentrate, Sea salt, Garlic, Onion, Spices (??), Herbs
(??), and Dill. (Use your imagination !!).
Marinate meat in dressing several hours, discard dressing-marinade.
Grill meat over hot coals or medium heat on a gas grill for about 10
minutes each side. Brush with fresh dressing when grilling and
turning.
Garnish with lime slices.
Yield: 4 servings
BARBECUED BEAR
3 lb bear steak cut in 2 cubes

1 slice salt pork, cut up
1 cup catsup
1/3 cup steak sauce
2 tablespoon tarragon vinegar
1 onion, diced
1 teaspoon salt
Trim all fat from bear steak and cut into 2 inch cubes.
Sear meat on all sides with salt pork in a heavy fry pan.
Place meat in casserole.
Add rest of ingredients to fry pan and bring to a boil, stirring

constantly.
Pour sauce over meat in casserole.
Cover and bake for at least 2 hours in a 325 degree F. oven, stirring
occasionally until meat is tender.

Canada 1973.
Typos by Bert Christensen http://www.interlog.com/~rosewood

rosewood@interlog.com
Page 139
Yield: 8 servings
BARBECUED DUCK #1
2 ducks
1 water
1/2 cup vinegar
4 tablespoon salt
1 cup sherry
1 cup ketchup
2 teaspoon mustard
2 teaspoon worcestershire
Soak ducks in vinegar, salt and enough water to cover for 2 hours.
Pat dry and season. Grease skins with oil; put in roasting pan,
breast down. Cover and cook at 325 for 45 minutes. Combine sherry,
ketchup, mustard and Worcestershire. Turn ducks over and pour on
sauce. Cover, and bake at 425 until done. Baste every 30 minutes. You
may have to add more sauce.
MRS DECATUR JACKSON (JUDY)
HOLLY GROVE, AR
Yield: 4 servings
Page 140
BARBECUED DUCK #2
1 large mallards
1/2 cup butter [melted]
1/4 cup onion [chopped]
1 tobasco sauce to taste
2 tablespoon worchestershire sauce
1 medium onion [quartered]
1 medium potato [quartered]
1)Rinse the Duck and pat dry.. Sprinkle with salt to taste. 2)
Combine the butter, juices, chopped onion, tobassco sauce,
worchestershire sauce, garlic salt, and pepper to taste, mixing
well... 3) Fill the ducks' cavities with the quartered onions and
potatoes. Make a slit in each side of each breast... 4) Place on
rack in roasting pan and brush each with the butter sauce. Cover
loosley with foil and bake in a 375ø oven for 1« hours or `til
tender, basting with sauce every 10 to 15 min... 5) Remove the foil
and bake an additional 20 min. or longer `til browned...
Recipe By : Bill Saiff's Rod and Reel Cookbook/Fred Goslin
From: Roberta Banghart Date: 22 Sep 97 Mastercook

Yield: 4 servings
Page 141
BARBECUED DUCK #3
3 ducks; well washed

1 salt to taste
1 pepper to taste
1 bottle (14-oz) ketchup
1 tablespoon vinegar
1 stick butter
1 1/2 cup hot water
2 cloves garlic
1 can (4-oz) mushrooms; chopped and drained; or f
Place ducks breast down in an electric skillet. Mix remaining

ingredients, pour over ducks, cook on very low heat, covered, for 4
hours or until meat is very tender. Add water if needed. The last
hour of cooking add chopped onion and mushrooms. This makes a good
gravy. Yield: 6 servings.
KATHY COBB (MRS. THOMAS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR)
Junior League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Yield: 6 servings
Page 142
BARBECUED GOOSE WITH PRUNE AND BRANDY STUFFING
9 lb goose; rinsed, patted dry

2 teaspoon salt
8 oz herb-seasoned stuffing
1 cubes
1 1/2 cup water
1/2 cup brandy
1/4 lb butter (1 stick)
2 tangerines; peeled and
1 sectioned
1 stalk celery; thinly
1 sliced
3/4 cup pitted prunes; quartered
1/2 cup raisins
1 vegetable oil; for
1 rubbing
Place the goose on a flat work surface and remove all loose fat.
Sprinkle the cavity with 1 teaspoon salt; set aside. Prepare the
herbed bread stuffing according to package directions, using 1‡ cups
water, ‡ cup brandy and butter. Once the stuffing is thoroughly
moistened, stir in the tangerines, celery, prunes and raisins; stir
well to distribute the fruit evenly. spoon the mixture into the body
cavity, using up any remaining to fill in the neck cavity. Close
both ends of the goose with skewers and place in a pan. Pierce the
skin of the goose all over with the tines of a fork. Rub the skin
all over lightly with vegetable oil before, not during, barbecuing.
Rub the remaining salt on the skin. Set a drip pan in the center of
the coals. Place the goose on a rack directly over the pan. Using a
medium-slow wood or charcoal fire, cooking time will be between 2æ to
3‡ hours, depending on the size of the goose, and the heat of the
fire. The goose is done when the joints move freely. Remove the goose
from the grill and set on a platter to cool for 10 minutes before
slicing and serving.
Recipe by: On The Grill Magazine 12/97
Yield: 6 servings
Page 143
BARBECUED ROE ESCALOPES
1 fillet deer; skin and sinews

1 ; removed
----MARINADE----
1 olive oil; enough to cover the
1 ; fillets entirely
6 bay leaves
2 cloves garlic; finely sliced
1 black pepper
Take the fillet and slice horizontally through the middle and open
out. Lay the fillets in a plastic bag and thin the fillets out with a
meat hammer.
Marinade the fillets in the marinade mix above, for 12 hours before
cooking.
Barbecue each fillet for about 10 seconds on each side.
Yield: 1 servings
BARBECUED SQUIRREL
1 text file
Put some slices of fat bacon in an oven. Lay the squirrels on top of
them and lay two slices of bacon on the top. Put them in the oven
and let them cook until done. (sorry, no time or temperature
specified) Lay them on a dish and set near the fire. Take out the
bacon, sprinkle one spoonful of flour in the gravy and let it brown.
Then pour in one teacup of water, one tablespoonful of butter and put
some tomato or walnut catsup. Let it cool, then pour it over the
squirrel.
(from Housekeeping in Old Virginia, 1879) From: gmehl@ptd.net
Yield: 1 servings
Page 144
BARBECUED TEXAS CABRITO
5 lb goat; hind quarter

1/2 cup mustard; any kind
1 rub
1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoon granulated garlic
1 sop
1 cup butter
5 large garlic cloves; peeled and
1 crushed
2 large bay leaves
3 large lemon; quartered
1 large lime; quartered
1 medium onion; peeled and sliced
12 oz beer
2 cup corn oil
1/2 cup worcestershire sauce
Rub the meat completely with the mustard. And spices to a large
zip-lok bag, seal and shake until mixed. Place meat in bag and coat
with the rub. Refrigerate overnight.
In a two quart saucepan melt butter, add the onions and garlic. Saute
for five minutes then add lemons, limes and beer. When the foam
subsides add remaining ingredients and simmer for 20-25 minutes.
Prepare the grill for the indirect heat method and remove the meat
from the bag and place on the grid. Smoke for 25 minutes at 250
degrees and start basting with the sop every 25 minutes. Smoke for 2-3
hours or until internal temperature reaches 155 degrees, then wrap in
foil and finish cooking until internal temperature reaches 185
degrees.
Remove from grill and let meat cool for 20 minutes prior to slicing.
Serve BBQ sauce on the side.
Recipe by: Lola Rice as seen on Culinary Adventures TV Show
From: Barbquman@aol.Com
Yield: 8 servings
Page 145
BARBECUED VENISON
----INGREDIENTS----
3 lb venison stew meat, cubed
1 bay leaf
1 salt and pepper
1 medium onion, chopped
1 teaspoon vinegar
1 small bottle catsup
----DIRECTIONS----
1 water
4 whole cloves
1/4 green pepper, chopped
1 teaspoon sugar
Cover meat with water and add bay leaf and cloves. Simmer until "fork
tender". Drain and remove bay leaf and cloves. Add salt, pepper,
chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix
well and simmer for another 1/2 hour.
Submitted By PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU
Yield: 1 servings
Page 146
BARBECUED VENISON RIBS
2 1/2 cup water

3 cup ketchup
1 tablespoon white vinegar
1/4 cup lemon juice
1/2 cup 100% wisconsin maple syrup
1/2 cup brown sugar
2 medium onions,diced
1/2 teaspoon salt
6 lb venison ribs with some loin
1 meat attached
1 to taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients

except ribs and pepper.Blend well.Sprinkle ribs with pepper and
additional salt.Place in 5 qt. roasting pan in double layer.Roast 1
hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until
ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover
pan and bake about 30 minutes longer,until ribs are tender and sauce
is thick. To serve,place ribs on serving platter.Pour sauce over
ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce

to 3 tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.
Yield: 6 servings
BARBEQUED DEER RIBS #1
1 cup catsup
1/4 cup vinegar
1 teaspoon salt
1 teaspoon pepper, black
2 onions, finely chopped
1 1/2 cup water
Split washed ribs into spareribs. Cover with sauce, cover the pan and
bake in a moderate oven (350) for an hour. Uncover and continue to
bake for another 30 minutes. Turn during last half-hour several
times, to brown. You pick your favorite barbeque sauce. Recipe date:
01/15/63
Yield: 1 servings
Page 147
BASIC BASTE FOR GAME BIRDS OR MEATS
1 cup white or red wine

1/2 cup basic game bird stock or basic gam; e meat stock
1/4 cup soy sauce
3 tablespoon roasted garlic puree
1 teaspoon minced fresh ginger
This simple baste can be made in larger quantities and stored in the
refrigerator for a couple of weeks.
Place all ingredients in a small saucepan and simmer gently for 10

minutes to reduce slightly.

From: Manny Rothstein Date: 23 May 98
Yield: 1 servings
BASIC SQUIRREL COOKING TIPS:
1 info file
Squirrel is a savory dark meat, flavorful, sweet and very tender when
the animals are young. Older animals belong in a stew or confit;
very young, tender animals might be simply grilled on a charcoal fire
with a few sprigs of aromatic herbs to enhance their natural
fragrance and delicacy.
Squirrel meat tends to be somewhat low in fat, though not as much so

as rabbit - much will depend on the individual animal's diet, age and
breeding condition.
Excellent flavor pairings with squirrel: bacon, lemon juice, sour

cream, arrugula and other bitter spring greens, earthy root
vegetables such as potatoes, turnips and celeriac, horseradish sauce,
wild and domestic mushrooms.
Bon appetit,
Tanith Tyrr From: Tanith@tyrr
Yield: 4 servings
Page 148
BASIC WET BRINE FOR GAME MEATS
2 cup cider vinegar

4 cup water
1 cup kosher salt
1 tablespoon black peppercorns
1 teaspoon juniper berries, crushed
1/2 cup firmly packed dark brown sugar
1 bay leaf
4 whole cloves
2 teaspoon grated orange zest
2 tablespoon chopped fresh parsley
1 medium yellow onion, chopped
1 shallot, chopped
1 clove garlic, halved
1 medium carrot, peeled and sliced
1 medium celery stalk, sliced
1 cup dry red wine
A dry brine is a seasoned salt mixture; a wet brine is traditionally

an 80 percent salt solution. In the recipe that follow, the
percentage of salt has been lowered for health reasons. The salt
inhibits bacterial growth in the meat.
Smoked Saddle of Wild Boar with Currant Sauce calls for this highly
versatile brine. The amount is sufficient for 8 chops or 1 loin.
Combine all ingredients, except wine, in a large, nonreactive

saucepan and bring to a boil. Reduce heat and simmer for 30 minutes.
Strain into a large container, making sure to press all liquid free
from solids; add red wine. Brine venison, boar, buffalo, or other
large game meats for 3 to 4 days in refrigerator, or as directed in
recipe, turning meat often. Make sure meat is fully submerged in
brine. Remove meat from brine and allow to sit for about 45 minutes
before smoking.

Yield: 7 cups
Page 149
BAYOU ROAST GOOSE
1 wild goose - (6- to 8-lbs)

1 giblets reserved
1 garlic salt; to taste
1 paprika; to taste
1 carrot; chopped
1 1/2 celery ribs; chopped
1 1/4 teaspoon salt
1 onion; chopped
4 tablespoon flour
1 cup sour cream
4 oz canned mushrooms
Wipe goose as dry as possible inside and out with paper towels. Season
with garlic salt and paprika. Put on a rack in a shallow baking pan
and roast, uncovered, at 325 degrees for 1 hour, or until goose is
browned and fat is rendered. Pour off liquid fat, reserving 3
tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in
water to cover with carrot, celery, and 1 teaspoon salt. In reserved
3 tablespoons of goose fat cook the onion soft and yellow; stir in 2
tablespoons of the flour, then blend in liquid from the giblets. If
necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour
into sour cream and then blend into gravy; season with remaining salt,
or to taste. Put goose back in roaster and pour gravy and mushrooms
over it. Cover roaster and roast for another 2 hours. This recipe
yields 6 to 8 servings.
Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c)

1978 Published by Winchester Press, New York, NY
Recipe by: Jacqueline E. Knight
Yield: 6 servings
Page 150
BBQ [SMOKER] VENISON
4 lb venison roast, boneless

1 cup sugar
1 cup salt
1 cup burgandy wine
1 tablespoon worchester sauce
3 bay leaves
2 teaspoon garlic pepper
1 teaspoon dry marjoram leaves
If you need to tie the roast to keep it together, then do that. I

always do. Mix the brine ingredients in a NON-METAL container, add
the meat, the keep in the fridge for up to 48 hours. You need to
turn it over several times during the marination. After 48 hours
drain the brine, pat dry with paper towels, and air-dry for 2 hours.
Put it in the pit for 4-5 hours, smoke it up, chow down. Almost as
good as smoked Rocky Mountain Oysters!!!!
From the Great Northwest

Doctor "Q"
Mark Qualman
From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
BBQ EMU, OSTRICH OR KANGAROO FILLET
1 kg fillet steaks
1 cup red wine
1 tablespoon tomato paste
1 centiliter garlic, crushed
2 teaspoon soft brown sugar
Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in
bowl, combine well. Place in dish with meat to marinate for 2 hours,
turning occasionally. Drain meat. Reserve the marinade. Cook on
barbecue until just browned, brushing with marinade.
From: Glen Jamieson Date: 26 Apr 97 National

Cooking Echo Ä
Yield: 6 servings
Page 151
BBQ GOOSE BREAST FILLET
1 text file
Bone out a goose. Cut breast fillets into two pieces each. Marinate
in McCormick's meat marinade for 45 minutes. Meanwhile build a
charcoal fire. Push coals to each side and set an aluminum pan in the
middle containing cut up pieces of an apple, celery and an onion.
Cover with red wine. Place goose parts on a grill (spray with
no-stick first, be careful you don't blow up the can) over pan and
grill covered for about 45 minutes, until meduim rare Serve with rice
and slosh the contents of the dripping pan (which used to have the
wine and veggies in it) over all. Mmmmmm...
This recipe meats (pun intended) all the requirements for guy
cooking. It uses red meat, charcoal, requires no babysitting and
makes gravy. It also involves an element of risk, applying the
no-stick spray to a hot grill.
Kris Henrickson Tealybird@aol.com rec.hunting
Yield: 1 servings
BBQ STYLE BUFFALO JERKY
1 c. catsup
1/2 c. brown sugar
2 T. worchestershire sauce
2 tsp. dry mustard
1 tsp. onion powder
1 tsp. salt
1/4 tsp. cracked pepper
1 tsp. tabasco or other hot sauce
Cut roast into 1/2' strips while meat is partially frozen. Combine all
marinade ingredietns in a glass baking dish. Add strips of meat, cover and
refrigerate over night. Drain and pat slices dry. Dry in an electric
dehydrator at 145 degrees F. until pliable or bake in oven at 200 degrees
F. until dry.
Page 152
BBQ, POTATOES-DEER CAMP
2 large baking potatoes

1/2 cup deer camp bbq sauce
1/4 cup parmesan cheese-grated
Cut the potatoes in half lengthwise. Cut each half into 3 long
wedges. Place the wedges in a bowl with the sauce. Toss together and
allow to Marinate for 30 min. Toss a couple times while marinating.
Place the potatoes skin side down in a greased 13x9" glass baking
dish. Bake at 375 for about 40 min. Baste the potatoes with teh
sauce while Baking. When the potatoes become barley tender sprinkle
them with teh Grated cheese. Turn the oven to medium broil and brown
the tops of the Potatoes.
Larry A. Willrath
Recipe By :
Yield: 4 servings
BBQ:ED ELK-STEAK A LA BALOO
1 1/2 kg steak of elk

150 ml oyster sauce (oriental)
20 ml sambal olek (indonesian)
200 ml spruce honey (or other honey)
75 ml noedinge dynamite (or other hot ma; ngo chutney)
100 ml soy sauce (japanese)
Mix all ingredients for the marinade. Cut an elk-steak (1.5 kg) in 15
mm slices and marinate for 24 hours. BBQ!!! Brush with the marinade
when BBQ:ing. Eat! From: Bill Swisher Date: 05 Apr 99
Yield: 6 servings
Page 153
BEAR CHOPS
6 medium bear chops

4 large carrots, diced and cooked
4 tablespoon unbleached all-purpose flour
4 tablespoon chili sauce
1/2 cup dry wine
Rub the chops with the halved clove of garlic. Melt the bacon fat in
a skillet and sear the chops on both sides. Place the chops in a
lightly grease baking dish. Saute the onions and carrots in the
skillet until the onions are transparent but not browned. Mix in the
flour, chili sauce and wine. Cook until thickened. On top of each
chop, place an equal amount of the carrot mixture. Pour 1 cup of
water into the baking dish; cover with foil and bake at 375 Degrees
F. for 60 to 70 minutes or until tender. From Native Indian Wild
Game, Fish, & Wild Foods Cookbook Edited By David Hunt
Yield: 1 servings
BEAR CHOPS (AI)
6 medium bear chops

4 large carrots, diced and cooked
4 tablespoon chili sauce
1/2 cup dry wine
Rub the chops with the halved clove of garlic. Melt the bacon fat in
a skillet and sear the chops on both sides. Place the chops in a
lightly grease baking dish. Saute the onions and carrots in the
skillet until the onions are transparent but not browned. Mix in the
flour, chili sauce and wine. Cook until thickened. On top of each
chop, place an equal amount of the carrot mixture. Pour 1 cup of
water into the baking dish; cover with foil and bake at 375 Degrees
F. for 60 to 70 minutes or until tender. From Native Indian Wild
Game, Fish, and Wild Foods Cookbook Edited By David Hunt RECIPE
CLIPPED By: Jim Bodle 7/92
Submitted By BILL CHRISTMAS
Yield: 1 servings
Page 154
BEAR FILLET IN BURGUNDY
1 marinade
4 cup chopped mixed onions
1 1/2 cup chopped carrots
1 1/2 minced garlic cloves garlic
2 bay leaves
1 teaspoon tarragon
1 fillet of bear
1 fillet of bear,
1 salt
8 medium onions, peeled
1/2 pkg baby carrots
1 cup sliced celery
6 cup burgundy
2 cup beef stock
Combine all marinade ingredients. Marinate bear fillet in a

refrigerator for 3-4 days.
When preparing to cook, pat the meat dry with paper towels. Preheat
oven to 325 degrees. Salt the meat well. Place the fillet in a
roasting pan and add vegetables.
Pour wine and stock over all and put uncovered roast in oven. Cook
for 3 1/2 hours. Baste frequently. Bear Fillet is done when center
of roast does not bleed when pierced with two-tined fork.
From: TheOutdoorGourmet@onelist.com
From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:07:49

~0400
Yield: 4 servings
Page 155
BEAR LOIN BARBECUE
3 lb bear tenderloin
1 barbecue sauce
3/4 cup vinegar
3/4 cup catsup
1 cup water
2 onion, chopped
1 or 2 tb. worcestershire
1 sauce
1/4 teaspoon tabasco
1 teaspoon dry mustard
Slice meat in thin pieces and cook 30 minutes in oven at 350 degrees.
Meanwhile, mix the sauce ingredients together in a pan and cook 20
minutes over moderate heat.
Pour off liquid from meat. Cover meat with barbecue sauce, and cook 1
hour.

~0400
Yield: 4 servings
Page 156
BEAR LOIN BBQ STYLE MARY WADE, LL BEAN GAME AND FISH COOK
3 lb bear tenderloin
3/4 cup vinegar
3/4 cup catsup
1 cup water
1 medium onion; minced
2 teaspoon salt
1/4 teaspoon pepper
Slice the tenderloin into cutlets 1/2" thick and roast 30 min in a
preheated 350F oven. [M would saute.]
Combine sauce ingredients and cook 20 min over moderate heat [M would
lose the sugar].
Pour off liquid from meat, cover with sauce, and bake 1 hr.
Yield: 4 servings
BEAR ROAST
4 lb bear meat
1 pepper to taste
1 celery salt to taste
2 garlic cloves
8 oz (piece) salt pork
1 cup coffee [black]
1) Par boil the bear meat in 2 qts of water and 1 tb soda to

eliminate the wild taste. 2) Season the bear meat with the celery
salt an pepper and place in a stock pot, adding the garlic, salt
pork, and enough water to cover; Cook `til meat is tender, then drain
RESERVING the pan juices. 3) Place the meat in a roasting pan and top
with the onions, roast at 350ø `til brown, basting with the reserved
juices 4) Thicken the remaining juices for gravy and serve over
potatoes served with the bear roast...
Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
Submitted By JANE KNOX
Yield: 12 servings
Page 157
BEAR SAUSAGE
5 feet medium hog casings

4 lb bear meat, trimmed of all fat, cube; d
1 lb pork fat, cubed
2 1/2 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried svory
1/2 cup dry red wine
Prepare casings. Combine ingredients and grind through the coarse

disk. Grind through the fine disk, stuff casings, and tie off into 3"
links. Age in the refrigerator for two days. Cook as for fesh pork
sausage.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8

Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-09-94
Submitted By JANE KNOX
Yield: 5 pounds
Page 158
BEAR STEAK > THE NEW YORK TIMES HERITAGE COOKBOOK
2 two-and-one-half-pound bear
1 steaks, cut 2 thick
1/2 cup butter, melted
1/4 cup chopped chives
2 tablespoon prepared mustard
1/2 teaspoon worcestershire sauce
1 centiliter garlic, finely chopped
1 s&p
1 marinade for game:
2 carrots, diced
1 small rib celery, chopped
1/4 cup oil
3 1/2 cup dry red wine
1/2 teaspoon black peppercorns
1 whole clove
1 bay leave
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon salt
Marinate the steaks in the marinade twenty-four hours. Drain meat

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

Weller Date: 16 Feb 99
Yield: 6 servings
Page 159
BEAR STEAK CASSEROLE MOUNTAIN STYLE
1 single bear steak, 3 squares

1 single flour
1 single fat or oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon crushed bay leaf
1 onion, chopped
1/3 teaspoon garlic
1 single pepper, to taste
Marinade bear steak overnight; then dry and cut into 3 inch squares.
Roll meat in flour and fry in small amount of fat until browned. Put
the meat in a casserole and pour over it the remaining ingredients
(mixed). Cover casserole and bake at 325 degrees about 1 1/2 hours.
Add more water if needed.
~0800
Yield: 1 serving
BEAR STEAKS WITH GREEK SEASONINGS
2 lb bear steaks
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon combination of oregano, marjoram, r; osemary and/ or mint
Trim all visible fat from the bear as it turns rancid rapidly.
Whisk the other ingredients together until emulsified. Use the

emulsion to marinate the meat for 2-3 hours, refrigerated. Longer
marinading before cooking does not improve the meat as the remaining
bear fat will go rancid despite refrigeration. Grill, broil or saute
the steaks until WELL DONE. Bear should always be thoroughly cooked
as a trichinosis precaution. Serve immediately.
Do not try making a gravy from the marinade as it will usually have
picked up a gamy taste from the bear meat.
Jim Weller
Yield: 4 servings
Page 160
BEAR STEW A L'ESPAGNOLE
3 lb bear meat
1/4 cup vinegar
1 tablespoon salt
4 cup water
1/4 cup shortening
1 medium onion, sliced
1 green pepper, chopped
1 centiliter garlic
1 7 oz. can tomato paste
1 dash tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Trim all fat of meat and wash meat well in cold water.
Cut into 1 1/2 inch cubes and soak at least 15 minutes in 4 cups of
water to which has been added 1/4 cup vinegar and 1 tablespoon salt.
Drain and pat dry.
Melt shortening in a heavy fry pan, add bear meat and brown well on
all sides.
Add onion, garlic and celery and simmer until onion becomes
translucent.
Add remaining ingredients, mis well, cover and simmer for 30 minutes
or until meat is tender. Serves 4 to 6.

Canada 1973.

Yield: 6 servings
Page 161
BEAR'S BEANS
1 large can kidney beans

1 pkg bacon
1 large sweet onion
1 salt and pepper, to taste
Put onion in fridge.
Put beans in pot and lots o bacon cover with water salt and pepper to
taste.
Texas Pete for a good kick.
cook forever. and then some...
(4-5) hours at a simmer till reduced and thickened. If its going to

fast add more water.
Chop cold onion and serve on side to go over beans.
Don't kiss nobody for a day.
Recipe By : Bear
Yield: 1 servings
Page 162
BEAVER IN SOUR CREAM
1 beaver, skinned and cleaned

1/2 cup vinegar
1 tablespoon salt
2 quart water
2 teaspoon soda
1/2 cup flour
1 teaspoon salt
1/4 cup butter
1/2 cup water
1 cup sour cream
1. Soak beaver overnight in solution of 1/2 cup vinegar and 1

tablespoon
salt in cold water to cover. 2. The next day, remove the beaver
from the brine, wash anc cover with
solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil,
reduce heat and simmer 10 minutes. 3. Drain and rinse beaver and
cut into serving pieces. 4. Dredge each piece of meat thoroughly in
the seasoned flour. 5. Melt butter in a heavy fry pan and brown the
pieces of meat. 6. Transfer meat to a greased casserole, slice onions
over top, add water
and bake at 325 degrees F. until tender. 7. When meat is almost
tender, add 1 cup sour cream to the casserole. Stir
well and continue cooking until tender. Serves 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Yield: 1 servings
Page 163
BEAVER IN SOUR CREAM [CANADA]

1/2 cup vinegar
1 tablespoon salt
2 quart water
2 teaspoon soda
1/2 cup flour
1 teaspoon salt
1/4 cup butter
1/2 cup water
1 cup sour cream
1. Soak beaver overnight in solution of 1/2 cup vinegar and 1

tablespoon salt in cold water to cover.
2. The next day, remove the beaver from the brine, wash and cover with
reduce heat and simmer 10 minutes.
3. Drain and rinse beaver and cut into serving pieces.
4. Dredge each piece of meat thoroughly in the seasoned flour.
5. Melt butter in a heavy fry pan and brown the pieces of meat.
6. Transfer meat to a greased casserole, slice onions over top, add

water and bake at 325 degrees F. until tender.
7. When meat is almost tender, add 1 cup sour cream to the casserole.
Stir well and continue cooking until tender. Serves 4.
From "Northern Cooking" edited by Eleanor A. Ellis, Indian Affairs and

Northern Development, Ottawa 1973.
Typos by Bert Christensen From: Dorothy Flatman Date: 27 Jan 98
Yield: 4 servings
Page 164
BEAVER INFORMATION
1 information
From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and

Northern Development, Ottawa 1973.
The industrious beaver is the largest rodent on the North American

Continent, and is found in all the waterways of the forested areas of
the north. Its rich brown fur has long been prized by trappers and
hunters, and the search for beaver pelts instigated much of the early
exploration of the continent. Because of its contribution to the
development of our Dominion, the beaver has been chosen as an emblem
of Canada.
: If the beaver pelt is to be prepared for market, care should
be taken in skinning the animal. Lay the beaver on its back in a
clean place and cut off the legs at the first joints. Then, with a
sharp knife, slit the pelt, starting at the lower lip. Insert the
knife in this slit and, with the sharp edge up, cut the pelt in a
straight line down the belly to the vent. Work out from this centre
line cut and, with short strokes,, separate the skin from the flesh.
Carefully pull the legs through the skin, leaving four round holes in
the pelt. Cut off the tail where it meets the fur. Skin carefully
around the eyes and cut the ears close to the skull. Finish removing
the pelt, taking as little flesh and fat with it as possible, then
lay it on a flat surface, fur side down, and sponge off all the blood
marks with lukewarm water. Complete directions for stretching and
cleaning pelts are available from the Game Management Officers.
: Beaver meat is dark red, fine grained, moist and tender, and
when properly prepared, is similar in flavour to roast pork. Cut the
head from the carcass and eviscerate the animal as follows: Make a
cut through the thin layer of meat from the breastbone to the vent,
encircling the vent, and being careful not to puncture the
intestines. Lay the body cavity open, and remove the viscera by
grasping them above the stomach and pulling down and out from the
body cavity. Carefully cut out the tiny musk glands from under the
skin on the insides of the legs and be sure to remove the castor
gland under the belly near the tail. Trim off all the fat, then wash
the carcass thoroughly with warm water.
Typos by Bert Christensen
Yield: 1 servings
Page 165
BEAVER INFORMATION [CANADA]
1 information
The industrious beaver is the largest rodent on the North American

Continent, and is found in all the waterways of the forested areas of
the north. Its rich brown fur has long been prized by trappers and
hunters, and the search for beaver pelts instigated much of the early
exploration of the continent. Because of its contribution to the
development of our Dominion, the beaver has been chosen as an emblem
of Canada.
If the beaver pelt is to be prepared for market, care should be taken

in skinning the animal. Lay the beaver on its back in a clean place
and cut off the legs at the first joints. Then, with a sharp knife,
slit the pelt, starting at the lower lip. Insert the knife in this
slit and, with the sharp edge up, cut the pelt in a straight line
down the belly to the vent. Work out from this center line cut and,
with short strokes,, separate the skin from the flesh. Carefully pull
the legs through the skin, leaving four round holes in the pelt. Cut
off the tail where it meets the fur. Skin carefully around the eyes
and cut the ears close to the skull. Finish removing the pelt, taking
as little flesh and fat with it as possible, then lay it on a flat
surface, fur side down, and sponge off all the blood marks with
lukewarm water. Complete directions for stretching and cleaning pelts
are available from the Game Management Officers.
Beaver meat is dark red, fine grained, moist and tender, and when
properly prepared, is similar in flavor to roast pork. Cut the head
from the carcass and eviscerate the animal as follows: Make a cut
through the thin layer of meat from the breastbone to the vent,
encircling the vent, and being careful not to puncture the
intestines. Lay the body cavity open, and remove the viscera by
grasping them above the stomach and pulling down and out from the
body cavity. Carefully cut out the tiny musk glands from under the
skin on the insides of the legs and be sure to remove the castor
gland under the belly near the tail. Trim off all the fat, then wash
the carcass thoroughly with warm water.
From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and

Northern Development, Ottawa 1973. Typos by Bert Christensen From:
Dorothy Flatman Date: 27 Jan 98
Yield: 1 info file

Page 166
BEAVER TAIL
1 beaver tail
This tid-bit of the old time trappers will be tasted by few of the younger
generation. Broil the beaver tail over hot coals for a few minutes (or in
one of those new electric ovens). The rough scaly hide will blister and
come
off, leaving the tail clean, white and solid. Then roast or boil until
tender. This is considered very strengthening food (use only young beaver).
For a special treat, cool, souse in vinegar, add raw onion rings, salt and
pepper to taste.
BEAVER TAIL
1 info file
I don't have the recipe before me (haven't seen it in at least 5

years), but Angier suggests blistering the skin off the tail by
putting it near the fire (a broiler will probably do), and then
taking the skinned tail and using it as you would use ham in a split
pea soup, which he claims "will make you think you were eating your
way through France "
From: Michael Loo
Yield: 1 servings
BEAVER TAIL (JVN)
1 beaver tail
Roast beaver tail over campfire, cut it open and pull the skin off.
(This makes a very rich meat.)
:source: Yukon Cookbook by Leona Kananen
Yield: 1 servings
Page 167
BEAVER TAIL A LA DANNY
4 beaver tails
1 cup sherry
1 onion
1 tablespoon butter
3 cup barbecue sauce
1 grated parmesan cheese
Place whole beaver tails on barbecue or oven broiler rack until scaly
skin blisters. Let cool in freezer compartment. Remove cold
blistered skin and discard. Put white meat aside. In shallow
roasting pan, saute onion in butter until clear, stir in mustard to
coat onions, then stir in sherry, tabasco sauce and half of barbecue
sauce, making sure bottom of pan is covered. Spread out beaver tails
in pan, cover with remaining barbecue sauce, sprinkle with cheese,
and bake in 450-degree oven for 45 minutes. Serve hot with wild or
ordinary rice topped with generous spoonfuls of remaining sauce.
Yield: 4 servings
BEAVER TASTE REVIEW
1 beaver
From: harry.weller@pembbs.com (Harry Weller)
You asked for a report on beaver eating. We prepared it in about the

simplest manner, just parboiled, and roasted. Maybe that was not the
best approach, as the result was really nothing to get excited about.
It was a different meat, somewhat like beef, but not as good as beef.
There was not the extra flavour that makes rabbit, venison etc. a
special treat. Clarence Eckford [the trapper] had warned us that if
we did not trim all the fat off, there would be too much flavour. It
did not remind either one of us of any other game. That was my
impression.
Mom says she enjoyed it, and that parboiled and roasted was better
then parboiled and stewed. She thinks it was a treat, but she would
not want it very often.
Janet thought that there was a difference between different parts of

the roast (2 hind quarters left joined together).
Mom thought about having some sandwiches at a historical society

meeting, with a sign saying "SAVE A TREE, EAT A BEAVER", but lost her
nerve.
Yield: 1 servings
Page 168
BEDSTRAW RENNET GOAT'S CHEESE
1 bedstraw rennet
1 goat's milk
Steve, any cheese made from plants tends to be softer than the
"rennet" cheese. (Rennet meaning animal) While experimenting I
altered a nettle cheese recipe and it made a soft farmers type cheese
product but I never used tofu. I used goat milk. (I raise goats among
other animals) Wanna try? I found the recipe for you.
This is the original recipe I used. The bedstraw (clivers is what I

used) was in the place of the nettles. I made the liquid stronger by
boiling the bedstraw down to 3/4. The nettles make a dryer crumblier
cheese almost like feta but with a milder taste. The bedstraw made a
smoother cheese almost to a farmers cheese but a tad bit firmer. I am
told that yellow bedstraw can be used but will produce even a
different product.
nettles and water to make 1/4 cup nettle juice (same as 1 rennet
tablet)
1 gallon of fresh goat's milk
Cover a pot of nettles with water, boil and reduce liquid to half.
Warm 1 gallon of fresh goat's milk to 90F. Add 1/4 cup nettle juice
to milk. When the first clabber forms, (or clot) about 30 minutes,
pour into a cheesecloth bag and hang the curd up to drain. After the
liquid has drained for a few minutes squeeze the bag to form a block
and drain off excess moisture. Store in cheesecloth in a cool place
to "cure". You can also use this fresh if you want.
My Hispanic friend that first told me about her mother using

silver-leaf nightshade for a vegetable rennet also said that her
mom's cheese was very stretchy.
Judy
From: Manyfeathers1 <manyfeathers1@yahodate: Tue, 18 Nov 2003 13:12:11
+0000
Yield: 4 servings
Page 169
BEEF FILLET WITH GENTLEMAN'S SAUCE [AG-V16/1]
1 large onion, chopped small.]

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

JCJD SYMONS
A selected recipe for The Blessed Fred of December 1997

From: Kevin Jcjd Symons Date: 31 Dec 97
Yield: 6 servings
Page 170
BEEF INFORMATION
1 beef
From grilled hamburgers to a roasted tenderloin prepared to just the

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

microwaved in an oven roasting bag at MEDIUM LOW (30% power). Using
MEDIUM LOW instead of HIGH power prolongs the cooking time, but
ensures more uniform doneness and reduces shrinkage.
Some meat loaves work well in the microwave, too, and they cook
significantly quicker than when cooked conventionally. Meat leaves
that have a sauce or cheese topping are more pleasing than plain
leaves since the meat will not brown. When adapting conventional
recipes for the microwave, shape the meat into a round loaf to
Page 171
eliminate corners that might overcook.
It's easy to brown ground beef in the microwave to speed you up in

recipes that call for the beef already cooked. Just crumble 1 pound
of beef into a microwave-safe bowl, cover with heavy-duty plastic
wrap, and microwave at HIGH for 5 to 7 minutes or until done,
stirring twice. Drain well.
TIMETABLE FOR ROASTING BEEF

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
From: Gail Shermeyer <4paws@netrax.Net>
Yield: 1 servings
BEEF JERKY #2

2/3 teaspoon black pepper directions:
1/2 cup soy sauce
2 teaspoon accent
2 teaspoon onion powder
2 teaspoon seasoned salt
Cut meat with the grain into 1/2-inch thick strips. Mix all other
ingredients to make a marinade. Submerge meat in marinade for 24
hours. Place meat strips directly on the rack in the oven and cook
for 8 hours at 150 degrees.
Yield: 1 servings
BEEF JERKY:
recipe
Try smoking your Jerky with our Mesquite beans. But do be careful as these
beans are loaded with flavor. Try any kind of good wood chips and sprinkle
with
soaked Mesquite beans you won't believe the smoky flavor.
WHAT YOU WILL NEED TO BEGIN:
1. ONE OR TWO POUNDS OF LEAN STEAK OR A ROAST TO SLICE UP TO THE THICKNESS

YOU LIKE.
2. THESE INGREDIENTS TO MIX UP INTO A LARGE BOWL SO YOU CAN MARINATE YOUR
SLICED MEAT. 1/2 TEASPOON SEASONED SALT - 1/2 TEASPOON GARLIC POWDER - 1/2
TEASPOON PEPPER - 1/2 TEASPOON SALT - 2 TEASPOONS LIQUID SMOKE - 1/4 CUP
SOY
SAUCE - 1/4 CUP WORCESTERSHIRE SAUCE .
Page 172
3. NOW THAT YOU HAVE THE INGREDIENTS YOU NEED TO PUT IT INTO A LARGE BOWL &
STIR IT UP. NEXT SLICE UP YOUR MEAT TO YOUR DESIRED THICKNESS & MARINATE
FOR
AT LEAST TWO HOURS OR LONGER. NEXT PREHEAT OVEN TO 150 OR 200 DEGREES ,
PLACE
YOUR MARINATED MEAT IN COOKIE PANS , PLACE ON RACKS IN OVEN, LEAVE A CRACK
IN OVEN DOOR SO MOISTURE CAN ESCAPE, THEN DRY TO YOUR LIKING. IF YOU HAVE
LEFT OVER MARINATING SAUCE YOU CAN POOR IT OVER THE JERKY WHILE IT IS
DRYING
TO GIVE IT MORE FLAVOR. HOPE YOU ENJOY !
BEEF OR BUFFALO JERKY
1 buffalo or beef; trimmed of all fat
You can prepare your own jerky with very little trouble. Trim the
meat of all fat. Slice the buffalo (or beef) into strips 1-inch wide
and 1/8-inch thick. "Jerk" or pull them a bit and place them on a
baking rack. The meat can be dried in a home food drier or it can be
placed in your oven overnight. Leave the oven door open and set the
thermostat to as low a temperature as possible. You may need to
experiment with your oven, as you do not want the heat to rise above
145 degrees to 150 degrees. My large gas oven is perfect for this, as
the pilot light is on all the time and the resulting temperature is
just right. If you have such an oven, you can complete this process
in 12 hours. If you wish some additional flavor in your meat you can
soak the slices in a bit of soy sauce before drying them. Jerky will
keep for three months in an airtight container, for longer if frozen.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -

jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-31-1995
Recipe by: Jeff Smith
Yield: 1 servings
Page 173
BEEFY NACHO FRYBREAD BAKE
1 pound lean ground beef

1/2 cup chopped onion
1/4 teaspoon salt
1 teaspoon dried oregano leaves
1 can (11 ounces) condensed nacho cheese soup, undilu; ted 1 cup milk
1 recipe frybread
1/4 cup shredded cheddar cheese
chopped fresh cilantro (optional)
salsa (optional)
Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick

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

Page 174
BEER-BRAISED RABBIT
1 whole rabbit
4 medium potatos; quartered
4 medium carrots; cut 1/2 inch
1 thick
1 medium onion; chop coarse
1 can beer or 1 1/2 cup apple
1 cider
1/4 cup chili sause
1/2 teaspoon salt
1/4 cup cold water
2 tablespoon all-purpose flour
If desired, sprinkle rabbit with salt and pepper. In a 12 inch

skillet, brown rabbit on all sides in hot oil. Drain fat. Add
patatoes, carrots and onions to skillet. Combine beer, chili sause
and salt. Pour over rabbit and vegetables in skillet. Bring to boil;
reduce heat. Cover and simmer for 35 to 45 minutes.
Remove rabbit and vegetables from skillet. Keep warm. Skim fat from
juices. Return juice mixture to skillet.Combine water and flour with
juices in skillet. Cook until thick, stirring constantly. Serve with
rabbit and vegetables.
Recipe by: Robert Fout - NAHC Wild Game Cookbook
Yield: 2 servings
BELLA COOLA POACHED SALMON
6 (1 in.) cross cut salmon steaks

6 med. mushrooms (wiped & sliced)
2 tsp. parsley (minced or flakes)
2 scallions (finely
1 sweet red pepper (cored & finely chopped)
1 qt. chicken broth
2 tsp. salt
lemon wedges
Simmer mushrooms, parsley, scallions, and red pepper in chicken

broth
for 10 min. Season with salt and pepper. Cool broth to room temp.
Place
salmon steaks in lg. skillet, cover with broth and simmer (not
boiling) for
15-20 min. Serve each salmon steak topped with a little broth.
Garnish with lemon wedges. Poached salmon can be served hot or cold.
Page 175
BERRY STEW
1 1/2 lb buffalo or beef chuck steak - (1 th; ick), boned, and

1 trimmed of excess fat
3 tablespoon peanut oil
1 medium onion; sliced
3 cup beef broth; fresh or canned
1 cup blackberries; fresh or frozen
1 tablespoon light honey
1 salt; to taste
Broil the chuck steak in the oven until brown on both sides. In the
old days this would have been done over the fire, so you might want
to quickly barbecue the meat in order to increase the flavor. Set the
meat aside to cool. In a dutch oven heat the oil and brown the
onions. Cut the meat into bite-size pieces and add to the pot. Add
the blackberries and enough beef stock barely to cover the meat. Stir
in the honey and simmer the meat, covered, until it is very tender,
about 1 hour. If the berries are too tart add more honey to taste.
Add salt to taste and serve in bowls. This recipe serves 4 to 5.
Comments: This unusual dish would have been quite familiar to a Sioux
family. It is actually a buffalo-and-blackberry stew, though good
results can be obtained with a beef steak. I have tried to eliminate
the heavy animal fat that would have been used in this dish by
substituting peanut oil.

07-17-1994
Yield: 4 servings
Page 176
BIG BEAR STEW
4 lb bear meat
1 teaspoon salt
1 teaspoon ground black pepper
1 onion, chopped
1 cup beef broth
4 bay leaves
2 lb red potatoes, diced
1 lb fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl
combine flour, oregano, salt and pepper. Place bear meat in the bowl a
little at a time and coat well. Heat oil and butter in a large
skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat,
onions, beef broth, bay leaves, potatoes, mushrooms carrots and
turnips. Cook on medium-high heat for 2 to 3 hours. Add more wate as
needed. From: "Brenda Brown Starling" <bbstarlidate: Mon, 1 Mar 2004
13:27:57 -0800
Yield: 4 servings
Page 177
BIG BOB'S SHOULDER OF VENISON
1 5 lb. shoulder of venison

1 teaspoon pepper
1 teaspoon allspice
1/4 cup butter [softened]
1 large onion [chopped]
1 can (12 oz) beer
1 cup sour cream
1) Season venison with the spices, rubbing in lightly, then

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

6 tablespoon flour
1 can mushroom soup
2 tablespoon frying fat
If you kill a big buck and know he will not be as tender as my

spikehorns, cut a round steak about 2 inches thick, dredge in flour,
let stand for an hour and then reflour the wet spots. Sear on both
sides in a hot, lightly-greased skillet or black iron pot. Now pour
the can of soup directly onto the center of the steak, then add
enough hot water to cover the meat. Cover the pot or skillet, cook in
a moderate (375) oven for about 2 hours or until tender. Suggestions:
TRY adding cutup turnips and fresh green beans around the meat, just
before pouring the mushroom soup on. Recipe date: 01/15/87
Yield: 1 servings
Page 178
BIG BUCK STEAK #2
1 round steak, 1-1/2 to 2 in.

1 marinade, selected
1 tablespoon garlic butter
1 onion, finely chopped
1/2 teaspoon flour
2 tablespoon catsup
4 tablespoon water
1 paprika to taste
Dry the marinaded steak and brush with melted garlic butter. Add salt
and pepper. Sear on both sides in a little bacon fat, in a black iron
pot. Add remaining ingredients and cover, cooking over moderate heat
for an hour and a half or until tender. If water cooks down, add wine
to replace. Full range of modification to this recipe include tomato
sauce instead of catsup, more or different seasonings, added
vegetables to cook. Spicier includes bay leaf, clove of garlic, dash
of rosemary, thyme, basil or sage. Hugg's Note: Use hickory smoked
salt instead of regular. Recipe date: 01/15/63
Yield: 1 servings
BIG GAME HASH
1 lb venison round steak, ground

1/2 cup minced onion
1 cup grated potato
1/2 teaspoon salt
3 tablespoon oil
1 pepper
1 red pepper
Combine all ingredients and shape into patties. Fry patties in hot oil
about 8-10 min, turning once.
Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date:
22 Jun 99
Yield: 4 servings
Page 179
BIGOS-POLISH HUNTER'S STEW
1/2 lb each of pork, veal, beef and lamb

1/2 lb venison (optional)
1 large onion
1/2 lb mushrooms, cooked
1/4 lb bacon
1/2 lb polish sausage, cut in small pieces
1 quart sauerkraut
1 vegetable stock
Wash sauerkraut & cook till tender. Cut bacon & fry. Add onion and
meat and fry until meat is slightly brown. Add vegetable stock and
cook until meat is tender. Add Polish sausage and sauerkraut and boil
until the flavors blend. Season to taste. Simmer gently for
additional 1/2 hour.
Can be frozen and prepared ahead of time.
From Melanie's Sweets Unlimited, in "Taste of Buffalo Cookbook 1998".

Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 06 Aug 98
Yield: 6 servings
BILL'S SMOKED DUCK
4 duck breasts; skinned (1 per person)

1 soy sauce
1 bacon drippings
1 celery salt
1 black pepper
1 cayenne pepper
Wash breasts thoroughly and drain on paper towels. Rub each breast
with soy sauce and bacon drippings, coating thoroughly. Sprinkle each
breast with celery salt, black pepper, and cayenne pepper (easy on
cayenne). Build a low charcoal fire (a little charcoal and lot's of
hickory). Do not use a smoker. Place ducks at opposite end (NOT
DIRECTLY OVER FIRE) with vent open over ducks and under fire. Close
lid and smoke 30 minutes. Baste with bacon drippings. Turn and baste
again. Smoke 4 to 6 hours, turning every hour or so but no need to
baste again. Serve immediately or freeze for another day. When
frozen, thaw in slow oven or microwave, slice and serve. Yield: 1
breast per person.
WILLIAM B. SIGLER
Page 180

Yield: 4 servings
BILL'S VENISON OR BUFFALO ROAST
1 venison or buaffalo roast

1 slices of garlic
1 slices of green serano or jalapeno; peppers.
1 prepared mustard
1 yellow onion; sliced in rings
1 brown or wild rice
1 greens
Soak roast overnight in saltwater. Rinse and dry off. Cut slits in
top side of roast about 2-3 inches apart, depending on how spicy you
want it. Alternate 1/2 clove of garlic and slices of green serano or
jalapeno peppers. Turn the roast over, repeat. Do not add spices or
salt.
Cover roast HEAVILY all over with cheap prepared mustard. Put in dry
pan. Cover heavily with yellow onion sliced in rings. Cover. Put in
preheated 300 degree oven. Roast til it's really tender, slice across
grain, serve with brown or wild rice and greens. Buffalo needs to be
cooked at a low heat for a long time to make it tender. If you try to
cook it on too high a heat, it will get tough, never, never to get
tender again.
This was Bill's Grandma Johnson's recipe for venison roast, but we
used it on buffalo, too, and it was great.
Source: Bill Tubbs... Meeker, OK
Yield: 1 roast
Page 181
BIRD DOG RETRIEVER NEWS BROILED GROUSE
2 dressed grouse
4 slice bacon
1/2 teaspoon salt
Split the grouse down the back and press them out flat, then rub them
on both sides with oil salt, pepper and paprika. Next, place the
grouse breast side down on a large broiler pan, and place the pan
under a preheated broiler and let them cook for fifteen minutes. Now
slide the rack out and turn each grouse half breast side up and drape
each one with a bacon strip, then continue to broil until bacon
become well done.
the Bird Dog Retriever News Cookbook

Dennis Guldan publisher@Bird-Dog-News.Com
Bird Dog Retriever News,

563 17th Ave NW,
New Brighton, MN 55112,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 182
BIRD DOG RETRIEVER NEWS GERMAN QUAIL
4 quail, cut in pieces

4 whole carrots, cut in 2 inch
1 pieces
4 stalks celery, cut in 2 inch
1 pieces
1 onion, sliced
5 tablespoon oil
3 tablespoon flour
1 salt and pepper
1 bay leaf
1/2 teaspoon rosemary
1 cup apple juice
Heat oil to 350 degrees and brown quail in skillet. Place quail in
casserole dish and top with onion rings, carrots and celery. Add all
remaining ingredients to drippings in skillet and stir. Simmer 15
minutes. Pour drippings over quail and bake at 325 degrees for one
hour.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 183
BIRD DOG RETRIEVER NEWS GRILLED QUAIL
2 quail
3 tablespoon butter
1/2 bay leaf
1 salt
1 thin sheets of fresh pork
1 fat
1 cup bread crumbs
1 cup game stock
Split the birds open, and flatten them a little. Heat the oil and the
butter in a casserole and brown the birds in it. Add the bay leaf,
season with salt and pepper, cover the birds with the sheets of pork
fat, and simmer for about 5 minutes. Remove the quails. Dip them into
the bread crumbs, broil or grill them for about 3 minutes on each
side, and put them on a hot serving dish. Add the stock to the pan
juices in the casserole, bring to the boiling point, and strain the
sauce into a sauceboat. Serves 1.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 184
BIRD DOG RETRIEVER NEWS GROUSE IN RED WINE
2 grouse quartered or
1 filleted
2 medium onions sliced
1/2 cup chicken broth or bouillon
1 cup red wine
1 tablespoon cornstarch
1 salt pepper to taste.
Melt margarine in bottom of small roasting pan. Brown onions and

grouse pieces. Add chicken broth and red wine. Cover and roast at 350
degrees for 45 minutes to 1 hour until tender. Turn grouse
occasionally so all parts are submerged in liquid. Meat surfaces will
turn dark purple in color. Remove grouse. Thicken pan juices with
corn starch mixed with water. Season to taste. Serve sauce on the
side with buttered noodles.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
BIRD DOG RETRIEVER NEWS JUNIPER PHEASANT
3 dressed pheasants
6 sliced bacon
1 stick melted margarine
1/2 cup juniper berries
1/4 cup cooking oil
1/2 teaspoon salt
Sprinkle the pheasants with salt and pepper, place them in a casserole
dish breast side up and drape bacon strips over them. Pour cooking oil
and melted margarine over the the pheasant. Spread juniper berries
around the pheasants. Place the casserole in a preheated 375 degree
oven, let it cook for 1/2 hour, or until tender, baste frequently as
it cooks.


563 17th Ave NW,
Page 185

Ph/Fx 612-636-8045ÿ
Yield: 4 servings
BIRD DOG RETRIEVER NEWS NORMANDY PHEASANT
1 large oven ready pheasant

1/2 cup butter
1 salt
2 lb good dessert apples, peeled,
1 cored and sliced
1 cup heavy cream
1 1/ 4 cup calvados or
1 apple-jack
Preheat the oven to 350 degrees.. Melt half the butter in a large
frying pan. Add the pheasant, season with salt and pepper, and brown
it all over. Melt the remaining butter in another frying pan. Add the
apple slices and cook them until golden brown. Put a layer of apple
slices in a deep casserole dish in which the pheasant will fit
securely. Place the bird on top of the apple slices, breast down, and
pack it around with the rest of the apple. Pour in one-third of the
cream. Roast, cover for 1 hour or until the pheasant is cooked,
turning the bird over after 30 minutes. Remove the casserole from the
oven and increase the heat to 450 degrees. Pour in the remaining
cream and then the Calvados (or apple-jack) over the pheasant. Adjust
the seasoning, cover the casserole and return it to the oven for 5
minutes. Serve from the casserole. Serves 2-3


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 186
BIRD DOG RETRIEVER NEWS ORANGE HONEY GROUSE JUBILEE
4 grouse breasts
6 oz concentrated orange juice
1/2 cup honey
4 tablespoon p lemon juice
4 tablespoon butter
1/2 teaspoon onion salt
2 medium chopped onions
1 teaspoon nutmeg
2 teaspoon ginger
Preheat oven to 375 degrees.
Brown breasts in butter and place in a casserole pan and sprinkle with
onion salt. Saute onion and parsley in skillet, while adding more
butter then add to the casserole dish. Stir remaining ingredients
together in a skillet and bring to a boil. Pour ingredients over the
breasts, cover and bake for 1 hour.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 187
BIRD DOG RETRIEVER NEWS PHEASANT PIE
1 pheasant, boiled and

1 deboned
1/4 cup chopped onions
1/4 cup mayonnaise
2 cup broth from cooked pheasant
1 pie crust
1 stick of butter or margarine
1 melted
1 cup buttermilk or plain milk
1 cup self-raising flour.
Cut up pheasant and put in bottom of large baking dish, sprinkle

onions and celery over pheasant. Slice eggs over this mixture and
season with pepper. Mix mayonnaise and soup together and spread over
top. Pour broth over mixture, let stand a few minutes before putting
on crust.
Pie crust
Beat all together until smooth and spread on top of pie with spoon.
Bake at 350 degrees for 30 minutes or until crust has browned and pie
is bubbly.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 188
BIRD DOG RETRIEVER NEWS QUAIL CASSEROLE
4 quail, split down back

1 salt and flour
1/3 cup margarine
1/2 lb fresh mushrooms or
1 small can
2 teaspoon parsley flakes
2 cup white wine
Salt and dust quail with flour. Saute in margarine in skillet until
brown. Place quail in casserole and pour pan drippings over bird. Add
mushrooms and parsley. Pour enough wine in casserole to half cover
birds. Cover casserole and bake at 350 degrees for one hour.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
BIRD DOG RETRIEVER NEWS QUAIL FLAMBE
10 quail, cleaned and skinned

1 salt and pepper
3/4 cup butter or margarine
1 teaspoon dry basil
1/2 cup plus 3 tbsp brandy
4 1/2 oz can black olives, chopped
Sprinkle quail with salt and pepper. Melt butter or margarine in large
frying pan over low heat. Stir in basil. Add the quail and saute for 7
minutes. Add 1/2 cup brandy and olives. Stir. Cover, reduce heat
and simmer for 25 minutes, basting often. If more liquid is needed add
more brandy. To flame, bring quail to table in pan. Uncover and add 3
tbsp brandy and light with long taper.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 189
BIRD DOG RETRIEVER NEWS ROAST DUCK WITH PECAN STUFFING
2 whole dressed ducks

2 stalks celery chopped
2 cup dry bread crumbs
1 1/2 sticks margarine
1 1/2 teaspoon salt
1 1/4 teaspoons
1 black pepper
1 onion diced
1 cup chicken bouillon
1/2 teaspoon thyme
1/2 cup pecans; chopped
First make the stuffing by cooking the celery and onion in a skillet
with one half stick of margarine until onion becomes limp, then
combine the breadcrumbs, pecans, one half teaspoon salt, one fourth
teaspoon pepper, thyme and enough bouillon to obtain the desired
moisture to the skillet ingredients. Now rub the ducks inside and out
with the remaining margarine, salt, pepper and lemon juice then place
the stuffing inside the ducks and wrap them in foil.
Next Place the ducks in a 325 degree oven and bake them for one and
one half hours, then uncover and baste them with margarine and bake
another one half hour uncovered, or until the ducks become golden
brown.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 190
BIRD DOG RETRIEVER NEWS ROAST PARTRIDGE
4 partridges [4 lbs]
2 teaspoon salt
2 cup game bird dressing
4 thin slices salt pork
Start oven 10 min before roasting; set to med hot (400 F). Do not
scald these birds to remove feathers. Dry-pick instead as soon as
possible after killing while feathers are droopy, due to relaxed
muscles. Later on, feathers become set and more difficult to remove.
Pluck bunches of the feathers out in the direction in which they lay
until bird is nude. Next singe. Wash in cold water to which 1 tbsp
baking soda has been added to each quart. Rinse well in clear water,
removing any pin feathers with a strawberry huller. Eviscerate, then
wash well on inside, being careful to remove the lungs and any
clotted blood. Drain well and pat inside dry with a piece of paper
toweling or clean cloth. Sprinkle 1/2 tsp salt on inside of each
bird, then fill with stuffing. Push legs and fold wings up close to
body. Wrap 1 1/2 slices pork over breast and legs to form a compact
parcel and tie into shape with twine. Put birds into a glass
casserole. Do not cover. Bake, basting every 10 to 15 min with fat
that collects in bottom of casserole. Keep oven door closed while
basting. Bake until tender, about 1 hr for young birds. Serves 4.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 191
BIRD DOG RETRIEVER NEWS WILD DUCKS HONEY GLAZED
3 dressed ducks-halved
1 cup honey
3/4 cup orange liqueur
Combine the honey, liqueur, and mustard together in a bowl, then dip
each duck half into the mixture one at a time. Next, place the duck
halves on a broiling rack about eight to ten inches below the heat in
the oven, then let them broil for about one hour, or until they are
tender. Turn and baste the duck halves with the remaining honey
mixture frequently while they are broiling and lower the rack to
prevent burning, if necessary.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 192
BIRD DOG RETRIEVER NEWS WOODCOCK WITH CHAMPAGNE
1 woodcock
1 or more sheets of fresh pork
1 fat
1 salt
1 cup champagne
2 tablespoon butter
Pluck the woodcock without drawing it and bard it, that is, wrap it
completely in the sheets of fresh pork fat and tie securely. Season
with salt and pepper and cook it in a deep skillet over high heat for
10 minutes, turning it frequently. Carve off the meat and keep it
warm on a hot plate. Remove the gizzard from the bird's innards and
discard it. Put the innards on a plate and mash them with a fork.
Crush the bones in a press or with a meat mallet and strain the
resulting juices through a sieve. In a small saucepan, reduce the
champagne by half and add the mashed innards, the juices from the
bones, the butter, foie gras and truffles. Season the sauce with
salt, pepper and a little paprika. Simmer it over low heat for 5
minutes, stirring constantly. When the sauce is smooth, pour it over
the meat. You may serve the meat on a bread crouton fried in goose
fat or butter and spread with foie gras. Serves 1.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 193
BIRD DOG STUFFED DUCK WITH SPICY FRUIT DRESSING
2 small ducks
1 stuffing:
3 cup toasted bread cubes
1 rind of 1 orange, grated
1 teaspoon grated lemon rind
1/2 cup cubed orange sections
1 teaspoon salt
1/4 teaspoon spoon ground cloves
1/2 teaspoon ground ginger
1 pepper to taste
Combine all stuffing ingredients, and fill body cavity of cleaned

duck. Fill loosely and do not pack. This amount is enough for two
small ducks or one four pound duck. Roast in 350 oven for two hours,
basting with orange juice. Increase heat to 425 for 20 minutes longer
or until leg moves easily.
Note: After serving, remove the stuffing from the cavity and
refrigerate any leftover meat. Never store any fowl with stuffing in
the body cavity for this is conducive to bacteria growth.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 194
BISON AND SWEET POTATO STEW
1 lb. bison stew meat

1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. oil
3 c. peeled sweet potatoes, cut into 1'; pieces
2 tsp. finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 lg. onion, cut into eighths
3 1/4 c. stewed tomatoes, undrained
8 wild plums, cut in half
chopped fresh cilantro or parsley
Cut bison into 1' pieces. Sprinkle with salt and pepper. Heat oil in
large skillet over medium high heat.
Brown meat, stirring occasionally, until browned on all sides. Mix

meat and remaining ingredients except plums and cilantro or parsley,
in 4 to 5 quart crockpot.
Cover and cook on Low 8 hours or until meat is tender. Stir in wild
plums. Cover and cook on Low about 15 minutes, or until plums are
tender. Discard cloves, bay leaf and cinnamon stick. Sprinkle
cilantro or parsley over stew for garnish.
Page 195
BISON KABOB
1 pound bison sirloin

2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes
marinade:
1/2 cup low sodium soy sauce
Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine
marinade ingredients and pour over cubed Bison. Cover bowl with plastic
wrap and marinate refrigerated for 8-24 hours. Or, place cubed Bison and
marinade in a zippered plastic bag to marinate. Cut squash and red bell
pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and
mushrooms on each of 8 skewers, ending each skewer with a cherry tomato.
Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning
occasionally and brushing with the remaining marinade mixture. Serve on a
bed of rice. Serves 4. Per serving of marinated meat: 273 calories; 15.7 g
fat; 70 mg cholesterol; 546 mg sodium.
BISON SAUSAGE
info
When making venison sausage you can add instant potato flakes instead of
adding fat too and it will give it the added moisture/texture you need.
More oil is still needed for frying though. I am sure that the same would
work with other very lean meats such as bison.
Page 196
BISON SIRLOIN AU POIVRE
4 bison top sirloin steaks

1/4 cup chopped shallots
1 cup whole black peppercorns
1 cup heavy cream
1 cup cognac
Reserve 2 tablespoon of peppercorns and crush the rest. Coat bison sirloin
with peppercorns, pressing them firmly into the meat. Coat a seasoned cast
iron skillet with non-stick spray and heat until very hot. Place steaks
into skillet and sear both sides (2 to 3 minutes per side). Remove steaks
to a heated platter.
Add shallots and cognac to pan and deglaze skillet (about 2 minutes). Add
cream and remaining peppercorns to skillet, reduce to medium heat, and stir
constantly until mixture comes to a slow boil. Continue stirring until
reduced by half. Place steaks on heated plates and pour sauce over steaks.
Serve immediately.
BISON STEAK WITH WILD RICE DRESSING
By: Dave Carter
1 cup wild rice, uncooked

2 cups water
1 tsp. salt
1 lb. ground buffalo
1/2 cup onions, finely chopped
1/2 cup mushrooms, sliced
5 tbsp. oil
6 slices french bread, crusts removed and cu; bed
1 cup hot beef stock or bouillon
1/4 tsp. sage
freshly ground pepper
6 buffalo t-bone or rib steaks
2 cups red wine
6 tbsp. butter
Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and
cook over low heat about 45 minutes. Drain well.
Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms
in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till
soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper.
Place in greased 2-quart casserole, cover and bake 1 hour.
Par broil buffalo steaks quickly in heavy skillets over medium high heat.
Transfer steaks to a hot platter. Deglaze skillet with the wine, add
butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh
cranberries.
Page 197
BISON STEW
2 lb cubed bison meat

3 medium potatoes, peeled
6 carrots, peeled and sliced
8 oz can peeled tomatoes
2 onions, chopped
1/2 teaspoon pepper
2 teaspoon salt
1/2 cup water (if needed)
Brown meat in small amount of oil in large kettle or Dutch oven, then
add onions and cook until golden. Add tomato sauce, carrots, peeled
tomatoes, seasonings and cover. Cook one hour over very low heat. Add
potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over
very low heat. (For a variation: transfer mixture to a baking dish
and top with rich biscuits. Place in hot oven at 425-F until biscuits
are toasty brown.)
From: Sallie Krebs
Yield: 1 batch
Page 198
BISON STEW WITH WHITE BEANS AND WILD RICE
1 lb bison stew meat (or beef)

1/2 cup red wine (australian shiraz
1 works well)
2 cup beef broth
1 bay leaf
1 tablespoon red chile paste (thai)
2 cloves garlic (minced)
1 cup shiitake mushrooms
3/4 cup white onions (diced)
1 1/2 cup cooked white beans
1 cup cooked wild rice (i prefer
1 potatoes)
3/4 cup diced turnip (i prefer
1 carrot)
3/4 cup diced parsnip
1 large tomato (diced)
Place Bison for stew in soup pot and add wine, tomato paste, chili
paste, broth and garlic. Simmer, covered until meat is tender.
Medium heat, approximately 45 minutes. Add vegetables and starches,
simmer until just cooked. Finish with salt and pepper to taste and
chopped Marjoram.
by: Lofton Ridge Deer Farm, Chicago City, MN
1 Tbsp. fresh Marjoram (or dry - essential ingredient, best if fresh)
From: "All About Computers" <@bigpond.C
Yield: 4 servings
Page 199
BISTECCA CON ZUCCHINE MARINATE E CIPPOLE
3 medium zucchini
2 medium onions - white
1/2 cup vinegar - balsamic
1/2 cup vinegar - balsamic:
1 raspberry
1/2 cup vinegar - red wine
1/2 cup olive oil - extra virgin
2 cup beef stock
2 large beef or buffalo steaks
(Steak With Zucchini Marinated in Balsamic Vinegar)
PREPARING THE MARINATED ZUCCHINI, ONIONS AND MEAT
Peel and cut the zucchini into 1/2 inch rounds. Slice the onions as
thinly as you can. Place both in a stainless steel mixing bowl to
which is added all of the ingredients except the beef stock and the
meat. Mix to coat the vegetables. Cover with plastic wrap and let
marinate in the refrigerator for 12-24 hours. Mix the marinade every
3 hours or so. While the vegetables are marinating, place the meat in
a shallow pan and coat with olive oil. Press freshly ground pepper
into each side and add 1/4 cup of balsamic vinegar to the pan. One
side of the meat should be in the marinade. Refrigerate and turn
every 4-6 hours
PREPARING THE DISH
Strain the marinated vegetables, reserving the liquid. Pat them dry
and place them in a heavy fry pan to which 3-4 tablespoons of olive
oil have been added. Cook over high heat for 6-7 minutes, stirring
during most of this time. Remove from the pan and set aside.
Using the same fry pan, add 2 Tablespoons of olive oil and sear the
meat for 2 minutes on each side. At the end of this time, add the
zucchini, the onions and the marinade to the pan and continue cooking
over medium high heat for 5 minutes. Turn the meat over and cook an
additional 5 minutes. Depending upon the thickness of the meat, the
meat should be medium to medium rare at the end of these cooking
times. Lengthen or shorten the time according to your taste.
Place each steak on a heated plate, and spoon half of the now reduced
marinade and vegetables over each one. Serve. From: Karen Kas
<kas@eisa.net.au> Round The World By Food Mail List
Yield: 4 servings
Page 200
BISTORT OR SWEET DOCK 1
1 polygonum bistorta
1 adderwort
1 dragonwort
1 easter giant
1 oderwort
1 osterick
1 patience dock
1 red legs
1 snakeweed
1 sweet dock
1 twice writhen
A medicinal herb but also culinary:
In times of famine, the roots, which contain large quantities of

starch, can be roasted and eaten. Typically reaching a height of 3
feet, the plant is found throughout Europe, North America, and Asia.
Part Used---The rootstock, gathered in March, when the leaves begin to

shoot, and dried.
Habitat---A native of many parts of Northern Europe, occurring in

Siberia and in Japan and in Western Asia to the Himalayas. It is
common in the north of England and in southern Scotland, growing in
moist meadows, though only of local occurrence; in Ireland, it is
very rare.
History---In many places, it can only be regarded as an escape from

cultivation, its leaves and young shoots having formerly been widely
used in the spring as a vegetable, being still, indeed, in the north
of England an ingredient in Herb Pudding, under the name of Easter-
mangiant,' the latter word a corruption of mangeant, i.e. a plant to
be eaten at Easter, 'Easter Giant' and 'Easter Ledges' being
variations of this name In Lancashire and Cumberland, the leaves and
young shoots were eaten as a green vegetable under the name of
Patience Dock and Passions.
Externally, the root-stock is black, but internally is colored red and

is rich in tannic and gallic acids, which makes it a powerful
astringent and has enabled it to be used in tanning leather, when
procurable in sufficient quantity.
Besides being one of the strongest vegetable astringents among our

native plants, the roots contain much starch, and after being steeped
in water and subsequently roasted have been largely consumed in
Russia, Siberia and Iceland in time of scarcity and are said after
such preparation to be nutritious and a useful article of food, bread
having been made of the root-flour of this and another Siberian
species of Polygonum.
Description---A number of tuberous roots are produced from the

S-shaped root-stock from the upper side of which spring directly
Page 201
large oval leaves, with heart-shaped bases, of a bluish-green color

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

1 pinch ground oregano
1 pinch powdered thyme
1 teaspoon fresh ground black pepper
1/4 cup butter; melted
3 lb boneless venison round steak
1 cut 1 inch thick
COOKING: 1. Combine the seasinings with melted butter and brush the
steals liberaly with this butter mixture. Place the meat on the
preheated barbecue grill.
2. Keep track of the time until the blood starts to seep from the
top side of the meat. As soon as the blood appears, turn the steaks
over and cook for half the time you cooked for the first side.
3. Finish off by basting both sides with the butter mixture, then
return the steak to the barbecue for a quick sizzle. This will
result ia a steak with a rare meet in the center and mediun rare
around the edges.
Yield: 1 servings
Page 202
BLACK BEANS WITH EPAZOTE
2 cup dried black beans or other

1 beans, rinsed and picked
1 over
11 cup water, or as needed
2 tablespoon chopped fresh epazote leaves
1 or 2 teaspoons dried,
1 finely crumbled
3 bayberry leaves or 2 bay
1 leaves
1 head garlic (use elephant
1 garlic, if available),
1 minced
2 chiles, seeds and ribs
1 removed, chopped
1 teaspoon vege-sal or
1/2 teaspoon salt, or to taste
In a large saucepan, cover the beans with 8 cups of the water and
bring the pot to a boil over high heat. Let the beans cook for 2
minutes before removing the pot from the heat. Let the beans stand,
covered, for 1 hour.
Meanwhile, put the epazote and bayberry leaves in a tea ball or tea
bag, or tie them up in a piece of cheesecloth.
Drain the beans. Return the beans to the saucepan, along with the
epazote, bayberry leaves, garlic, chiles, olive oil, and the
remaining 3 cups water. Bring the pot to a boil over high heat,
reduce the heat to low, and simmer the beans, uncovered, until they
are very soft, 2 to 2 1/2 hours. Add more water toward the end if
necessary. Add the Vege-Sal.
Mash some of the beans with a wooden spoon to thicken the remaining
liquid, if desired.
Serves 6
From: Wildman Steve Brill <wildmanstevedate: Mon, 10 Nov 2003 08:18:48
~0500
Yield: 4 servings
Page 203
BLACK BEAR CHILI
4 lb black bear roast, chopped into 1/4; dice

1/2 lb bacon
2 tablespoon reserved bacon grease
2 medium onions, coarse chopped
2 centiliter garlic cloves, minced
1 bell pepper,seeded & chopped
2 teaspoon oregano, dried
1 tablespoon cumin, ground
1 [optional, cayenne or liquid hot sa; uce to taste]
1 can beer
1/2 can tomatoes & juice (14 oz)
1 teaspoon brown sugar
1 masa harina [optional enough to thi; cken]
Partially feeze the bear roast to make the chopping/dicing easier.

Carefully remove any and all visible fat as it gives any dish an
unpleasant flavor. In a large bowl, sprinkle the diced meat with the
chili powder, oregano, optional cayenne and cumin, stirring to mix
thoroughly. Cover and refrigerate for a few hours to allow the chili
spices to marinade the meat.
Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and
reserve. Heat two tablespoons of the reserved bacon fat in a large
heavy pot over medium heat. Add the onions, garlic and green pepper
and cook until the onions are translucent. Add the diced and spiced
bear meat to the pot. Cook, stirring occasionally, until the meat is
evenly browned. Add the beer, tomatoes, optional hot sauceand
reserved bacon to the pot. Bring to a boil, then lower the heat and
simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or
beef stock] if neccessary to prevent sticking and scorching. Taste,
adjust seasonings, and simmer for 2 hours longer. Add the brown sugar
[ and a little Masa if the chili is too thin] and simmer for 15
minutes more.
An "original" chili variation from Jim Weller
Yield: 8 servings
Page 204
BLACK DUCK WITH WINE #1
2 black ducks, large

3 tablespoon flour
3 tablespoon butter
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon thyme
4 sweet basil, leaves
3 onions, white, chopped
2 tablespoon parsley, chopped
1 duck hearts, chopped
1 duck livers, chopped
12 oz wine, white, warmed
1 cup heavy cream
Pintail ducks may be used in place of Black ducks. Cut ducks into
serving pieces. Roll in flour and brown in butter and oil, turning
often. Sprinkle with salt and pepper and add thyme, basil, onion,
parsley, giblets and wine. Cover and cook in 350 degree oven for 1
hour. Add cream and cook for 20 more minutes or until duck pieces are
tender. Serve in a warm platter with the gravy from the pan.
Yield: 1 servings
Page 205
BLACK FAMILY RABBIT
----RABBIT----
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika cooking oil
1 4-pound rabbit, cleaned and cut int; o 6 to 8 pieces
1 large onion, sliced
1 green bell pepper, seeded and slice; d
----GRAVY----
1/4 cup drippings from pan
2 cup water salt and pepper hot cooked ri; ce or mashed potatoes
1. For rabbit. combine flour, salt, pepper, and paprika in a bag and
shake well.
2. Place rabbit, one piece at a time in bag. Shake to coat well.
3. Heat small amount of oil in 12 inch skillet on medium heat. Saute

onion and bell pepper. Remove from skillet.
4. Add rabbit. Brown each piece well, don't crowd. Remove as each
piece browns.
5. For gravy, add flour to drippings. Stir until brown. Stir in water.
Bring to a boil. Reduce heat to a simmer.
6. Add rabbit and sauteed vegetables. Season with salt and pepper.
Cover pan. Simmer until rabbit is tender. Serve over rice or mashed
potatoes.
Recipe contributed by Nancy Wilson - Entertainer Source: Black Family

Reunion Cook Book
Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,

GT Cookbook echo moderator at net/node 004/005
Yield: 1 servings
Page 206
BLACK VELVET MOP AND SAUCE:
1 1/2 cup olive oil

1/2 cup hot chili powder
1/3 cup balsamic vinegar
2 tablespoon oregano
1 teaspoon msg
1/2 cup johnneys seasoning salt
1 stick butter
1 can chipoltles in adobe sauce
1 1/2 cup black velvet whiskey
1 tablespoon caynenne
2 cup water
3 tablespoon imperial beef base
Ok this one is in the books. This is by far the best I've done to
date. These roasts were just plain kickass. I changed the mop alittle
which I will post. We also used the mop as a dipping sauce and it was
like eating candy and I could have doubled the reciepe and they would
of still been hollering for more. If you don't try this then you
don't know what your missin. The hunters must be having fun the damn
elk just ran thru my back yard.
simmer together and let rest for an hour. Mop your meat and then use
for dipping sauce.
Posted to bbq-digest by Don Havranek <phl3426@montana.com> on Oct 25,

1998, converted by MM_Buster v2.0l.
Yield: 1 servings
BLACKFEET INDIAN JELLIED SNAKE
1 medium snake
1 handful mint
Cut off the head and skin and take out the intestines. Cut into 1"
pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt
in some kind of container; put the pieces of snake on top and cover
with cold water. Let stand overnight. Put the container over the hot
coals in the morning and simmer slowly for about 35 minutes.
Remove from the fire and cool. The dish is ready to eat when the
jelly has set.
Yield: 1 recipe
Page 207
BLAINE'S VENISON SAUSAGE
6 lb ground venison
6 lb ground pork (lean)
2 tablespoon salt
2 tablespoon pepper
1/2 teaspoon sage
1/2 cup honey
When the venison, pork and hot water are well mixed, add spices and
honey to mixture and mix in well.
This is probably my favorite recipe eventhough this is the one which

has evolved the most in the past 5 years. A couple of years ago my
father mistakenly calculated the spices in tablespoons instead of
teaspoons, and it was better then the previous batch of sausage
written above. The next year we increased the amount of black pepper,
and was it ever good. So if you like spices, and in sausage a little
spice is good, then play around with the mixture a little bit. I will
be adding a small amount of a "cajun" pepper mix to a small 20 lb.
test batch of sausage this weekend.
Yield: 6 servings
Page 208
BLUE CORN CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE
1 snapper
3 large eggs, lightly beaten
2 cup all-purpose flour
1 pepper
12 oz blue corn tortilla chips
4 red snapper fillets (about 6
1 oz each)
1 vinaigrette:
2 poblanos, roasted, peeled
1 and seeded
1/4 medium red onion, chopped
2 tablespoon fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoon honey
1 pepper
1 sweet onion-corn relish:
6 ears of corn, husks removed,
1 blanched, grilled until
1 marked, kernels removed
2 large vidalia onions, diced
1 salt and pepper
2 tablespoon creme fraiche
6 basil leaves, chiffonade
Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and
Sweet Onion-Corn Relish
For the Snapper: Season the eggs and flour with salt and pepper.
Place the tortilla chips in a food processor and pulse until the
chips are finely ground. Place the eggs, flour and ground tortillas
in 3 separate bowls. Season the snapper fillets lightly on both sides
with salt and pepper. In a large saute pan over medium-high heat,
heat the oil. Dredge each fillet in the flour and shake off any
excess. Dip into the beaten egg and let the excess drip off. Dredge
in the ground tortillas and saute for 3 minutes on each side. Drizzle
with the vinaigrette and serve immediately.
For the Vinaigrette: In a blender, combine the poblanos, onion, and

lime juice and blend until smooth. While the blender is running add
the oil slowly until emulsified. Add the spinach and blend until
smooth. Add the honey and season to taste with salt and pepper. May
be refrigerated up to 1 day ahead. Bring to room temperature before
serving.
For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat
oil in a medium saute pan over medium-high heat, add the onions and
season with salt and pepper. Saute until soft and caramelized. Add
Page 209
the onions to the corn, fold in the creme fraiche and basil leaves
and season with salt and pepper to taste.
Yield: 4 servings
Copyright 1999 Bobby Flay. All rights reserved.

From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 3 Jun 2003 23:46:46
~0400
Yield: 4 servings
BLUE CORN DUMPLINGS
1 c harinilla (blue corn meal ground to; flour)

2 t baking powder
1 t bacon drippings, lard, or other sho; rtening
1/3 to 1/2 c milk
1 t salt
Mix (or sift) dry ingredients thoroughly, cut in fat and add
enough milk to
make drop batter. Drop by spoonfuls on top of the stew of your
choice (I
recommend the Hopi Corn Stew, also on this site).
Cover cooking pot and steam dumplings 15 minutes before lifting
cover. Stew
should be kept bubbling.
Yield: serves 4-6.

Page 210
BLUE CORN MUTTON TAMALES
By: Indian Pueblo Cultural Center Albuquerque
1 lb mutton or lamb, cut into

1/2 -inch pieces
1/2 md sized onion, minced
1 ts coriander, ground
red chili powder
salt
1 c coarse white cornmeal
masa:
6 c blue cornmeal
2 tb baking powder
3 c water
3 ts oil
70 corn husks (soak corn husksin hot water); *
* until Soft/pliable
To make the filling, combine meat, garlic, onion, and coriander in a
large pot. Add water to cover and bring to a simmer. Cook until
tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to
taste. Gradually add white cornmeal and stir, until filling is about
the same consistency as 'runny oatmeal.' Remove from the heat and let
sit while you make the masa. Mix the cornmeal and baking powder in a
large bowl. Add the water and oil and mix. Masa must be a bit thicker
than a pancake batter. Add small amounts of additional water and blue
corn meal to achieve needed consistency.
To assemble, lay corn husk out flat. Place masa inside middle of corn
husk about 1/4 to 1/2-inch thick. (depending upon amount of filling
used). Leave outer edges uncovered about 1-inch on each side. Place
filling in center of Masa and fold in each side. Next fold the bottom
upward.
Place tamale in 2nd corn husk and repeat with tamale in opposite
direction of first husk. Fold and tie with small strips of corn husks.
Place in boiling water for 60 to 90 minutes.
Yield: 12 servings
Page 211
BLUEBERRY DUCK ROAST
1 1/2 cup blueberries

2 tablespoon vinegar, white
1 teaspoon salt
1 3/16 teaspoon pepper
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1 TB vegetable oil
4 to 6 wild duck breasts
Combine all of ingredients except duck breasts in a blender. Process

to a coarse puree. Remove bones from duck breasts, leaving skin
intact. Place breasts on a rack in roaster and coat each one with
blueberry mixture. Bake at 375oF for 30 minutes, basting often.
AboriganalTourism - Native Cuisine
Yield: 1 servings
BOB'S MOLASSES MOOSE
3 lb moose meat
1 1/2 cup molasses
1 teaspoon salt
1/2 cup boiling water
Heat cooking oil in fry pan. Add meat and cook until brown. Add garlic
and salt. Cover with molasses, soya sauce, and water Cook 3 to 4
minutes. Turn meat over. Cover and simmer for about 1 hour
This recipe was developed by Bob Parsons. Although it is not

strictly a traditional recipe, it does contain molasses which was a
common ingredient in many Newfoundland dishes.
bc@baccalieu.com
From: Jim Weller Date: 21 Apr 98
Yield: 4 servings
Page 212
BOILED BEAR PAWS
1 several lb of skinned front

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

1 large onion
3 carrots, sliced
2 teaspoon salt
1 water
Boil beaver for 1/2 hours. Drain and rinse. Repeat method twice.
Cover with water again then add remaining ingredients. Cover and
boil until tender. Dispose of vegetables as they will hold most of
the wild taste from the beaver.
Yield: 1 servings
Page 213
BOILED DEER ARDENNES
2 lb deer, lean
4 tablespoon flour
1 cup brown vinegar
1 cup water, cold
1 onion, small, chop fine
1/4 teaspoon cloves, ground
1/2 teaspoon ginger, ground
1/2 teaspoon salt
1/8 teaspoon pepper, black
Cut deer into bite-size pieces. Boil chunks of deer in water seasoned
well with salt and pepper. Remove and drain well. While boiling deer,
make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste.
Place in saucepan or frying pan. Add all other ingredients, stirring
well over medium heat until a smooth gravy is formed. Pour gravy over
deer chunks immediately before serving. Time it and take great care
that all is piping hot. VARIATION: Boil deer in seasoned broth by
adding a small amount of any popular marinade or herb/seafood
seasoning. Recipe date: 12/12/87
Yield: 1 servings
BOILED DEER TONGUE
1 deer tongue
1 tablespoon salt
4 peppers, whole
3 bay leaves
2 cloves, whole
Use ingredients above for one deer tongue, and add equal increase for
each added tongue to cook. Wash the tongue(s) well and cover with
water in a pot. Add spices and salt and simmer covered until tender.
Remove from the water and peel off the outer covering, which is a
modified 'skin' of sensory cells. Serve hot or cold with any of the
myriad deer sauces listed here. You may spice it up to suit yourself
during cooking. Recipe date: 01/15/87
Yield: 1 servings
Page 214
BOILED LEG OF MUTTON
By: Canada
recipe
Wipe meat; pound gently all over with a cleaver. Place in a kettle and
cover with cold water, add one small carrot, sliced, on turnip, sliced,
four
slices onion, two sprays parsley, a bit of bay leaf and ½ t peppercorns.
Cover
and bring quickly to boiling point; boil five minutes. Skim. Reduce heat
and
simmer until meat is tender (from two to three hours). Add 1 T salt the
last hour of cooking.
Page 215
BORDELAISE SAUCE FOR GAME
----MATIGNON----
1/3 cup parsnip, diced
1/3 cup celery ribs&leaves, chopped
1 sprig of thyme
1 teaspoon bacon fat or butter
1/3 cup onion, chopped
2 bay leaves, crushed
1 tablespoon bacon, minced
1/4 cup madeira
----SAUCE ESPAGNOLE----
1 cup matignon, from above
1/2 cup flour
2 cup tomatoes, peeled, chopped
8 cup stock, clarified carb/beef
1/2 cup caribou or beef drippings
12 cracked peppercorns
1/4 cup parsley, chopped
----BORDELAISE SAUCE----
1 cup espagnole sauce, from above
6 crushed peppercorns
1/4 cup bone marrow, diced.
This is a three step process ( four if you count making the stock in
advance) but well worth it as it makes a superb accompliment to the
finest game or beef steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French recipe but
parsnip is more appropriate for game. Melt the bacon fat, mince the
vegetables and add to the pan with the herbs. Cook slowly for 15
minutes until vegetables are soft. Set aside and deglaze pan with the
madeira. Reserve the liquid. Melt in a heavy saucepan the drippings.
Add the Matignon and reheat it. Add the flour, heat and stir until
browned. Then add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half, about 2-2 1/2
hrs. Stir occasionally and skim fat off the top as it accumulates.
Strain the sauce and stir occasionally as it cools to avoid skimming.
There should be about 6 cups. Set aside 5 cups for other brown sauces
later and take one cup for the last step. In a saucepan, gently
simmer red wine with pepper until reduced to 3/4. Add one cup of
Espagnole and simmer 5 min. Add reserved madeira de-glazing liquid
from step one and the diced marrow and poach it 5 min. Serve with
game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts
and sweetbreads.
Yield: 6 servings
Page 216
BOTTLED MOOSE, RABBIT, OR OTHER GAME
1 jar-length strips, so the

1 grain runs the length of the
1 jar),
1 medium onion (chopped),
1/2 cup chopped salt pork,
1 teaspoon salt.
Wash and dry canning jars and covers. Prepare canner and pressure
cooker. Remove gristle, bones, and as much fat as possible from meat.
Cut meat into jar-length strips, so the grain runs the length of the
jar. The thickness can be about 1 or 2 inches.
Place the meat in hot jars in layers with the chopped salt pork and
the onions. There should be about one inch of space between the top
of the meat and the top of the jar.
Set open jars in rack in canner (insuring that the jars do not
touch). Add boiling water to pot, keeping water level 2 inches below
jar tops. Cover pot and heat slowly for 75 minutes. Remove jars from
pan.
Add the salt. Wipe jar rims clean. Place the sealing lid on each jar
and screw the metal band down tight by hand. (This will still leave
enough space to let air escape during processing.
Fill the pressure canner with 2 or 3 inches of boiling water. Place

the jars on rack in a pressure canner and fasten the cover. Allow
steam to pour out of the open vent or petcock for about 10 minutes.
Then close vent and allow pressure to reach 10 pounds. Adjust heat so
that pressure remains constant. Cook pint jars for 75 minutes and
quart jars for 90 minutes.
When time is up, remove canner from heat. Let pressure fall to zero.
(This should take about 30 minutes.) Remove cover carefully and
slowly. Place jar on a rack and allow to cool overnight. When jars
are cool, store them in a cool place.
3 lbs. of moose or rabbit (cut from the bone and trimmed of fat in
From: Bob Gearhart Date: 01-08-03
Yield: 4 servings
Page 217
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE
1 2 to 2 1/2 pond pheasant, skinned

2 large onions, peeled and coarsely chopped
2 lb green or white cabbage cored, ribs; removed and shredded
8 juniper berries
1 medium whole onion
6 cloves
1 salt and fresh ground pepper to tas; te
1 flour as required
1 cup bourbon or sour mash whiskey (jack; daniels is preferred)
1 cup heavy cream
In a large deep caserole, heat the butter and 3 tablespoons vegetable

oil over medium heat, when butter foams add chopped onions and saute
until lightly colored, about 6-8 minutes. Add the cabbage and cook
until it begins to color, about 10 minutes. Cover, leaving lid askew,
and cook until the cabbage is medium brown, stirring occaisionaly.
Remove from heat, season with salt and pepper, add juniper berries
and set aside. Preheat oven to 350 degrees. Wash pheasant under cold
water and dry well. Season cavity with salt and pepper. Brush inside
of bird with mustard. Stud the whole onion with the cloves and place
it inside cavity. Tie the legs together and turn wingtips under.
Lightly dredge bird in flour. Heat the remaining oil in a large
skillet and brown the bird lightly on all sides. Put pheasant in bowl
of cabbage mixture from step 1, breast side up. Pack the cabbage
entirely around bird, cover and place in middle of oven. Cook 35-40
minutes, basting several times with pan juices, until leg moves
easily in socket and juices run clear. Brush cabbage off top of bird
and bake uncovered 10 minutes longer. Remove dish from oven. Transfer
bird to warm platter, untie legs and discard whole onion from cavity.
Drain any juices back into casserole. Place casserole, minus
pheasant, on stove over high heat and carefully pour in whiskey. Heat
the liquid and stir for 2-3 minutes. turn heat down to medium and
stir in cream and cook for 3 minutes more. Remove from heat. Cut up
pheasant and serve it on a bed of the chopped cabbage mixture.
Chopped parsley may be used as garnish.
Yield: 6 servings
Page 218
BRAISED BREAST OF WHITEBILL
1 breast meat of 6 whitebills

1 tablespoon flour
1/8 teaspoon nutmeg
1 pinch thyme
3 tablespoon butter or oil
1 large ripe tomato
3 tablespoon sherry wine
1 1/2 cup clear consomme
Soak meat 15 minutes in cold salted water, dry, dredge in

well-seasoned flour, place in hot skillet with melted butter, and
brown quickly (5 to 6 minutes). Add consomm=E9, onions, celery,
parsley and tomato. Reduce heat, and cook 2 to 5 minutes or until all
ingredients are tender. Add sherry wine, and salt to taste. Serves
four.
Karl Saarni karlos@ix.netcom.com rec.hunting
Yield: 1 servings
BRAISED CARIBOU
4 lb caribou roast
4 strips salt pork or bacon
1 salt and pepper
1/8 teaspoon cloves
2 bay leaves
2/3 cup claret
1/2 cup water
1 onion; sliced
1 cup water
1 cup cranberry juice
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper
and cloves. Marinate in claret with the two bay leaves for 2 to 3
days in a cool place. Drain, place in a baking pan, add water and
sliced onion; cover and cook in slow oven (300 degrees) about 1 hour.
Add the marinade and the cranberry juice, cover and cook until
tender, about 1 hour longer.
Yield: 8 servings
Page 219
BRAISED CARIBOU IN SOUR CREAM
5 lb 2 1/2 thick rump or bottom

1 round of caribou
3 tablespoon lard or bacon fat
1 onion
4 carrots, sliced thick
1 1/2 cloves garlic, sliced
2 cup red wine
1 cup bouillon
2 bay leaves
1 teaspoon rosemary
1/2 teaspoon savory
1/2 teaspoon thyme
2 tablespoon catsup
2 tablespoon butter
2 tablespoon flour
1 1/2 cup sour cream
Brown the caribou well in the fat on both sides over medium heat in a
casserole dish. When second side is nearly browned, add the onions,
carrots, and garlic and saute until onions are soft.
Add the liquids, the herbs, and catsup, and bring to a boil. Turn
down the fire and simmer for 1 1/2 hours or until meat is done. Add
water if it cooks down too much.
In a skillet melt butter, stir in the flour, and cook gently a minute
or two. Pour off the liquid from the casserole, and off heat stir
into the butter- flour mixture. Return to a medium flame, let it
slowly thicken, stirring all the while. Stir in the sour cream and
heat but do not allow the sauce to boil. Season with salt and
pepper. Serves about 6 Bon Appetit... Karl(KE3NF)

~0400
Yield: 4 servings
Page 220
BRAISED DUCK
Dress duck. Wash carefully. Cut in pieces for serving. Rub with
salt and pepper. Fry 1/2 cup diced salt pork until crisp and brown.
Add 1/4 cup sliced carrots, 2 tablespoons chopped onion, and 1 bay
leaf to fat. Brown slightly. Add duck. Brown well. Add 1/2 cup
boiling water. Cover. Simmer slowly, basting frequently, until duck
is tender. The Household Searchlight
Yield: 1 servings
BRAISED DUCK WITH SPICED LENTILES AND LIME ONIONS
1 (5-pound) duck
2 teaspoon salt
2 garlic cloves,; crushed
2 cinnamon sticks,; halved
4 cup chicken or duck fat or lard
1/3 cup olive oil
2 onions,; thinly sliced
1/2 cup freshly squeezed lime juice
1 spiced pineapple lentils,
1 recipe follows,; warmed
Cut the duck in quarters and remove the drumstick tips. Season with 1
teaspoon each of the salt and pepper, rub all over with the garlic and
place a piece of cinnamon stick on each quarter. Let sit at room
temperature 45 minutes.
Preheat the oven to 350 degrees.
Transfer the duck to an ovenproof frying pan along with the chicken or
other fat. Bring to a boil over medium-high heat, Cover with foil
and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to
cool.
When cool enough to handle, lift the duck from the fat and remove and
discard the skin. Cover with a wet towel until serving time. To
reserve, store the duck in the cooking fat and refrigerate up to a
week.
To reheat the duck, remove from the fat if necessary, and place on a
rack in a tightly covered pan. Warm in a 325 degree oven for about 15
minutes.
Meanwhile, to make the lime onions, heat the olive oil in a medium
skillet over high heat. Saute the onions, stirring frequently, until
just wilted (but not browned). Toss with the lime juice and the
Page 221
remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The
onions can be made a day in advance and refrigerated. Reheat before
serving.
To serve, spread a bed of lentils on each serving plate. Top with a

piece of duck and smother with the warm onions. Serve immediately.
Recipe by: TOO HOT TAMALES SHOW #6165
Yield: 4 servings
BRAISED LAMB'S LIVER HENDERSON.
1 lb lamb's liver
2 onions
1/2 cup clarified butter
1/4 cup chopped parsley
1 bay leaf
1 sprig thyme
1/2 cup flour
1 teaspoon salt
1 ground black pepper to taste
1 garlic clove
1/2 cup water
Slice liver finely and coat with flour, slice onions 1/2 inch thich,
chop parsley, crush garlic and preheat oven to 350F.
Method of cookery:
Brown onion in clarified butter in casserole with crushed garlic. Dot

with butter, add wine, parsley, bay leaf, thyme, salt, pepper and
water. Cover and bake at 350F in oven for 30 minutes. Shallow fry
floured liver slices quickly to color only, lay them on top, cover,
and bake 10 minutes at same heat, basting two or three times with red
wine mixture. Remove cover, bake further 5 minutes, then serve.
Recipe from The Graham Kerr Cookbook.
Yield: 2 servings
Page 222
BRAISED MOOSE
4 lb ripened moose
1 salt and pepper
1/8 teaspoon cloves
1/2 cup water
1 onion, sliced
1 cup milk
4 strips salt pork
2/3 cup claret or weak vinegar
1/2 bay leaf
1 cup claret or cranberry juice
Trim off any musty parts of moose and lard with salt pork. Sprinkle
with salt, pepper, cinnamon and cloves. Marinate in claret or
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
add water, cover and cook in slow oven (300 degrees) about 1 hour.
Add bay leaf, onion and claret or cranberry juice, cover and cook
until tender, about 1 hour longer. Remove meat and add milk to
drippings. Heat to boiling and serve with moose. Serves 6 to 8. From:
Barry Weinstein Date: 08-21-95 From: Dave Sacerdote
Date: 31 Mar 97 National Cooking Echo Ä
Yield: 1 servings
Page 223
BRAISED RABBIT BRUNSWICK STEW
1 small rabbit -- (1 to 2 lb.)

1/2 teaspoon basil -- chopped
1/2 teaspoon chervil -- chopped
1/2 teaspoon lemon thyme -- chopped
1 salt and pepper -- to taste
2 tablespoon butter -- clarified
1 red onion -- pared, halved
1 carrot -- (batonette)
1 celery rib -- (batonette)
2 red potatoes -- cut in
1 quarters
1 quart brown chicken stock
4 oz lima beans -- shelled
1 tablespoon tomato concassee -- * see
1 note
* tomato concassee--skinned, seeded, finely chopped tomato pulp

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

Stew was a restaurant platter for two prepared by Team USA Southeast
for the IKA cold food competition at Frankfurt.
Recipe By : "Jessica A. Walton" <ryanja@WKUVX1.WKU.EDU>
Yield: 2 servings
Page 224
BRAISED RABBIT IN REISLING WITH TOMATOES, RAPINI AND CREM
2 rabbits
1 marinade:
2 shallots; peeled and thinly sl
1/2 cup reisling wine
2 bay leaves
3 tablespoon chopped basil
1 braise:
1 salt and freshly ground pepp er
1 flour
1/2 carrot; peeled and thinly sl
1 celery, thinly sliced
1/2 leek; thinly sliced
1/4 cup chopped tomatoes, fresh or canned
1 cup reisling wine
1 half a split pigs foot
2 cup or so rabbit or chicken stock
1 garnish:
4 oz blanched rapini
12 red teardrop or cherry tomatoes, cu; t in ha
1/2 teaspoon chopped garlic
1/4 cup creme fraiche
Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN Marinating the
rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2 loi Combine
the marinade ingredients together and add the rabbit pieces. Marinate
overnight. Save the bones for a stock. Braising the rabbit: Heat large
frying pans with oil. Drain the rabbit piec and save the marinade.
Set the loins aside. Season the legs and forearms with salt and
pepper and sprinkle with flour. Sear on each side until browned. Put
the pieces in a braising pan. Wipe out the frying pans, add a little
more oil and cook the vegetables until golden. Deglaze with the wine.
Add the vegetables and wine to the rabbit. Add remaining marinade,
the tomatoes, pigs foot and enough chic stock to come 1/2 way up the
meat. Braise 30-40 minutes or until the legs are tender. Rem the legs
and set aside. Strain the braising juices. Sear the loin and slice on
the diagonal into 1-inch slices. Reheat legs and forelegs in the
braising juices. Meanwhile, heat a frying pan over high heat. Add
olive oil and sear the rapini. Season with salt and pepper and cook
10 minutes. Add the tomatoes and garlic and cook an additional 5
minutes To serve, arrange a foreleg and a back leg on each of warm
plates. Distribute the loin pieces around the legs and top with the
rapini and tomatoes. Pour the sauce over t meat. Finish with a
spoonful of creme fraiche. Note: Roasted red bliss potatoes are a
nice accompaniment
Yield: 1 servings
Page 225
BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS & TURNIPS
150 gm prunes, seedless, d'agen

300 ml wine, white
200 ml brandy, -or- a good; one,
200 ml armagnac. -or-
1 small cinnamon stick
2 rabbits, fresh, skinned and gutted.
1 salt
1 pepper
1 flour, for dusting.
200 ml oil
1 medium onion, peeled.
3 bacon rashers
1 medium carrot, peeled and diced.
3 large garlic cloves, peeled and crushed.
20 peppercorns, crushed.
100 gm mushrooms, washed and sliced.
1 tablespoon herbs, mixed, fresh, chopped.
2 bay leaves
1 clove
2 tablespoon flour
750 ml wine, shiraz, good, preferably hunt; er valley.
1 liter stock, beef or veal
1 spinach dumplings [*]
1 buttered turnips [*]
1 parsley, chopped. [*] see separate; recipe-
Place the prunes and the white wine in a plastic container with a
lid. Put the prunes in a microwave and cook on high for 5
minutes. Remove and pour in the brandy, add the cinnamon and
replace the lid. Allow to stand for 1 hour.
Chop the rabbits into four pieces each, making sure all the legs
are separated. Season with salt and pepper and dust with flour,
then brown the pieces in hot oil.
Remove half the oil and saute the onion in the remainder, adding
the bacon and the carrot, garlic and peppercorns when the onion
is well coloured. Add the mushrooms, herbs, bay leaves and clove
and saute a little more.
Lightly dust the pan with 2 tablespoons of flour and roast for 2
minutes over a gentle heat. Add the red wine and the stock and
stir until boiling. Remove any excess fat and place rabbit pieces
in the liquid. Simmer with the lid on for 40 minutes, stirring
occasionally. After 40 minutes test the legs, they should give a
slight pressure. If not yet done, allow the rabbit to simmer for
a further 10 minutes, then move the pot to one side of the stove.
To serve, remove the rabbit pieces from the pot and place a
portion on each plate. Spoon the sauce over. Surround with 3 to 4
SPINACH DUMPLINGS and 4 to 5 prunes. Serve with BUTTERED TURNIPS
and sprinkle with a little chopped parsley to finish.
Page 226
from the menu of THE COTTAGE RESTAURANT,

Hunter Valley, New South Wales, Australia
from FINE FOOD FROM COUNTRY AUSTRALIA
by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia
typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 25 Feb 98
Yield: 4 servings
Page 227
BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS AND TURNI
150 gm prunes, seedless, d'agen

300 ml wine, white
200 ml brandy, -or- a good; one,
200 ml armagnac. -or-
1 small cinnamon stick
2 rabbits, fresh, skinned and gutted.
1 salt
1 pepper
1 flour, for dusting.
200 ml oil
1 medium onion, peeled.
3 bacon rashers
1 medium carrot, peeled and diced.
3 large garlic cloves, peeled and crushed.
20 peppercorns, crushed.
100 gm mushrooms, washed and sliced.
1 tablespoon herbs, mixed, fresh, chopped.
2 bay leaves
1 clove
2 tablespoon flour
750 ml wine, shiraz, good, preferably hunt; er valley.
1 liter stock, beef or veal
1 spinach dumplings [*]
1 buttered turnips [*]
1 parsley, chopped. [*] see separate; recipe-
Place the prunes and the white wine in a plastic container with a
lid. Put the prunes in a microwave and cook on high for 5 minutes.
Remove and pour in the brandy, add the cinnamon and replace the lid.
Allow to stand for 1 hour.
Chop the rabbits into four pieces each, making sure all the legs are
separated. Season with salt and pepper and dust with flour, then
brown the pieces in hot oil.
Remove half the oil and saute the onion in the remainder, adding the
bacon and the carrot, garlic and peppercorns when the onion is well
coloured. Add the mushrooms, herbs, bay leaves and clove and saute a
little more.
Lightly dust the pan with 2 tablespoons of flour and roast for 2
minutes over a gentle heat. Add the red wine and the stock and stir
until boiling. Remove any excess fat and place rabbit pieces in the
liquid. Simmer with the lid on for 40 minutes, stirring occasionally.
After 40 minutes test the legs, they should give a slight pressure.
If not yet done, allow the rabbit to simmer for a further 10 minutes,
then move the pot to one side of the stove.
To serve, remove the rabbit pieces from the pot and place a portion
on each plate. Spoon the sauce over. Surround with 3 to 4 SPINACH
DUMPLINGS and 4 to 5 prunes. Serve with BUTTERED TURNIPS and sprinkle
with a little chopped parsley to finish.
Page 228
from the menu of THE COTTAGE RESTAURANT,

Hunter Valley, New South Wales, Australia from FINE
FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons
Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS
Yield: 4 servings
BRAISED RABBIT IN WINE SAUCE
2 3/4 lb rabbit; in serving pieces

1 cup flour
2 tablespoon butter
1 1/4 cup chicken stock
1/4 lb chopped pancetta (italian bacon)
2 centiliter garlic; crushed
1 cup mushrooms; sliced
1 teaspoon dried marjoram
Season the rabbit with salt and pepper to taste. Place the
flour in a bowl and dredge the pieces of rabbit in the
flour. Pat off the excess flour, leaving a thin coating of
flour on the meat. Heat a large frying pan and melt the
butter. Lightly brown the rabbit on both sides and remove
the meat to a 6-quart casserole. Deglaze the pan with 1/4
cup of the chicken stock and add to the casserole.
Heat the frying pan again and brown the pancetta until clear.
Add the pancetta to the casserole. Heat the pan again and add
the oil, garlic, and onion. Saute until the onion is tender.
Add the mushrooms, saute 2 minutes, and add the remaining
ingredients, including the remaining chicken stock. Stir
together until the tomato paste dissolves. Pour over every
thing in the casserole.
Bring to a simmer and cover. Simmer gently 35 minutes,

turning the meat a couple of times. Turn off the heat and
leave covered for ten minutes to allow the meat to relax.
Add salt and pepper to taste if needed.
Option: debone any leftover meat and sauce and use as a

sauce for pasta.
"The Frugal Gourmet Cooks Italian", Jeff Smith, 1993
Typos by Jeff Pruett
Uncle Dirty Dave's Archives

From: Dave Drum Date: 02-03-04
Page 229
Yield: 2 to 4 svngs
BRAISED RABBIT IN WINE SAUCE - FGCI
2 3/4 lb rabbit; cut into serving pieces

1 cup flour
2 tablespoon butter
1/4 lb chopped pancetta (italian bacon)
1 cup mushrooms; sliced
: Season the rabbit with salt and pepper to taste. Place the flour
in a bowl and dredge the pieces of rabbit in the flour. Pat off the
excess flour, leaving a thin coating of flour on the meat. Heat a
large frying pan and melt the butter. Lightly brown the rabbit on
both sides and remove the meat to a 6-quart casserole. Deglaze the
pan with 1/4 cup of the chicken stock and add to the casserole.
: Heat the frying pan again and brown the pancetta until clear.
Add the pancetta to the casserole. Heat the pan again and add the
oil, garlic, and onion. Saute until the onion is tender. Add the
mushrooms, saute 2 minutes, and add the remaining ingredients,
including the remaining chicken stock. Stir together until the tomato
paste dissolves. Pour over everything in the casserole.
Bring to a simmer and cover. Simmer gently 35 minutes, turning the

meat a couple of times. Turn off the heat and leave covered for ten
minutes to allow the meat to relax. Add salt and pepper to taste if
needed.
Option: debone any leftover meat and sauce and use as a sauce for
pasta.
"The Frugal Gourmet Cooks Italian", Jeff Smith, 1993. William Morrow
& Co. ISBN 0-688-07591-6. Typos by Jeff Pruett. From: Jeff Pruett
Date: 12 Jan 97 National Cooking Echo Ä
Yield: 2 to 4 svngs
Page 230
BRAISED RABBIT RAGU
2 frying rabbits; cut into

1 pieces
1 flour
1 pepper
1 1/2 cup onions; chopped
1 cup carrot; chopped
1 tablespoon garlic; chopped
2 cup tomatoes; chopped <<or>>
2 cup diced tomatoes in juice
1 (canned)
1 tablespoon fresh rosemary leaves
1 chopped
1/2 teaspoon whole fennel seed
2 1/2 cup hearty red wine
1 for the mushrooms--
1/2 oz dried porcini, rehydrated
1 coarsely chopped
2 tablespoon shallots; minced
3 cup wild mushrooms; thickly
1 sliced
2 tablespoon slivered sundried tomatoes
1 (optional)
1/4 cup nicoise olives; pitted,
1 sliced
1 teaspoon grated lemon zest
1 polenta; (recipe follows)
4 oz gorgonzola cheese; cut
1 bite size cubes
1 garnish--
1 fresh chopped basil leaves
"Braised Rabbit Ragu w/Wild Mushrooms Over Soft Polenta w/Gogonzola

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

Page 231
shallots and remaining 2 tablespoons olive oil to a saute pan and

quickly saute until just beginning to color. Add fresh mushrooms and
saute until softened. Stir in tomatoes, olives and lemon zest and
season to taste with salt and pepper. Set aside and keep warm.
Spoon polenta in a large shallow bowl and make a well in the center.
Place a portion of gorgonzola in center and top with boned rabbit and
the mushroom mixture. Ladle reduced sauce over and around and
sprinkle chopped basil over all. Serve immediately.
Polenta: 1 quart chicken or vegetable stock, or water 1 cup coarse

polenta corn meal 1/4 cup freshly grated Parmesan cheese 2
tablespoons chopped fresh parsley Salt and freshly ground pepper
In a heavy saucepan bring stock to a boil. Stir in polenta slowly to

prevent lumps. Reduce heat to low and with a wooden spoon stir
regularly to prevent polenta from burning. Continue stirring and
cooking for 15 to 20 minutes or until polenta is tender. Stir in
cheese, parsley and season to taste with salt and pepper. Serve
immediately. If too thick, stir in a little more stock.
Recipe by: JOHN ASH SHOW #JA9756
Yield: 6 servings
Page 232
BRAISED RABBIT WITH EGG NOODLES
1 teaspoon salt
2 medium onions, halved lengthwise
1 and then cut lengthwise
1 into inch slices
2 garlic cloves, finely
1 chopped
2 (4- by 1-inch) strips fresh
1 orange zest
1 (3- to 4-inch) cinnamon
1 stick
2 turkish bay leaves or 1
1 california
2 cup canned crushed tomatoes
1 (from a 28-oz can)
1/2 cup water
8 oz dried egg tagliatelle or egg
1 fettuccine
1 tablespoon chopped fresh flat-leaf
1 parsley
1 special equipment:
1 deep 12-inch ovenproof
1 skillet with lid) or
1 5-qt wide heavy pot
Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4
teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately
high heat until hot but not smoking, then brown rabbit in 2 batches,
turning over once, about 6 minutes per batch. Transfer as browned to
a plate.
Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick,
and bay leaves in remaining 2 tablespoons oil, stirring frequently,
until onions are beginning to brown, 4 to 5 minutes. Add wine and
deglaze skillet by boiling, stirring and scraping up any brown bits,
until wine is reduced by about half, about 2 minutes. Stir in
tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4
teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer.
Cover skillet tightly with lid or heavy-duty foil, then braise in

middle of oven 30 minutes. Turn rabbit over and continue to braise,
covered, until rabbit is tender, 25 to 30 minutes more.
While rabbit is braising, cook pasta in a large pot of boiling salted

water until al dente. Drain pasta well in a colander and transfer to a
large platter. Discard zest, cinnamon stick, and bay leaf from sauce.
Arrange rabbit over pasta, then spoon sauce over top and sprinkle with
parsley.
Page 233
Cooks' note: Rabbit can be braised 1 day ahead and cooled, uncovered,
then chilled, covered. Reheat on top of stove until hot.
Gourmet
May 2003
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 27 May 2003 13:26:31
~0400
Yield: 4 servings
BRAISED RABBIT WITH POLENTA
1/4 cup olive oil

1 large onion; sliced
2 slice bacon; diced
3 bay leaves
4 fresh sage leaves; chopped
1 teaspoon fresh rosemary; chopped
4 whole cloves
1 large rabbit 3-4 lb; in serving
1 pieces
1 ; s&p
1 1/2 tablespoon tomato paste
2 cup chicken stock; or canned
1 chicken broth
1 polenta (recipe follows)
In large casserole, heat olive oil; add onion, bacon, bay leaves,
sage, rosemary, and cloves. Saute, stirring, until onion is wilted,
about 4 minutes.
Season rabbit pieces to taste. Add rabbit to casserole; brown lightly,

about 3 minutes a side. Add tomato paste and wine. Stir, scraping
bottom of pan. Add stock. Simmer partly covered until rabbit is
cooked, about 40 min.
Remove rabbit to a platter and keep warm. Strain sauce and return it
to a clean pan. Bring it to a boil, and reduce for 5 min. Adjust
seasonings. Pour sauce over rabbit, and serve with polenta.
Adapted from Lidia Bastianich, Felidia, Manhattan New York Times,

10-29-97 From: Michael Loo Date: 08 Dec 97
Yield: 4 servings
Page 234
BRAISED STUFFED RABBIT LEGS WITH WALNUTS
4 rabbit legs
1/2 cup walnuts
2 cloves garlic
1/4 cup extra virgin oil -- plus 4
1 teaspoon fresh rosemary leaves --
1 chopped
1 tablespoon freshly ground pepper
2 medium red onions -- in 1 dice
1/4 dried
1/4 cup dried apricots -- in 1/8
1 julienne
1 bottle
1 cherries
1 prosecco wine
Remove bones from rabbit legs and butterfly open.
In a food processor, blend together walnuts, garlic, olive oil,

rosemary and pepper until a paste is formed. Divide paste among 4
rabbit legs and roll each leg up. Tie each leg securely with butcher
twine.
In a 10 to 12-inch saute pan, heat 4 tablespoons oil until smoking.

Place rabbit legs in pan and saute on all sides. When fully browned,
add onions, cherries and apricots and saute until softened, about 6
to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a
simmer and cover halfway. Cook 50 to 60 minutes until very tender,
turning occasionally. If liquid dissipates, add 1/4 cup water at a
time. Remove rabbit legs and cut the strings. Place on platter, top
with cherry mixture and serve.
Yield: 4 servings
Recipe By : Molto Mario MB1D20
From: Sue Date: 13 May 97 Mastercook

Yield: 1 servings
Page 235
BRAISED VENISON PEPPER STEAK
1 1/2 lb venison steak shoulder or

1 round steak
4 oz can mushrooms
1 cup water
1 beef bouillon cube
1 tablespoon sugar
1/4 teaspoon pepper
1 green pepper, cut in strips
1 1/2 tablespoon flour
1/4 cup water
Marinate meat overnight, remove from refrigerator, cut steak into 1/4
inch thick strips, brown meat in cooking oil. Add mushrooms, one cup
water, bouillon cube, soy sauce, sugar garlic salt, and pepper, Cover
and cook five minutes. Add green pepper strips, cover, and cook an
additional 3 min. Mix flour and 1/4 cup water, add to skillet and
stir until thickened. Serve over noodles or rice. Serves 4
From: Helen <hstm@nbnet.Nb.Ca> Date: Sun, 15 Feb 1998 22:44:55
~0400
Yield: 4 servings
Page 236
BRAISED VENISON WITH A BITTER CHOCOLATE SAUCE
4 9oz pieces of venison

1 shoulder
2 fl oz oz sunflower oil
1 black pepper
1 for the marinade:
1 bottle 750ml red wine
8 juniper berries, crushed
12 black peppercorns, crushed
2 bay leaves
1 sprig of fresh thyme
1 strip of orange peel
1 medium carrot, diced
1 large onion, peeled and roughly
1 chopped
1 celery stick, chopped
1 for the sauce:
1 tablespoon tomato puree
14 fl oz oz water
1 tablespoon redcurrant jelly
1 1/2 oz bitter chocolate, grated
1 for the garnish (optional):
24 chestnuts, prepared and
1 cooked
Put the red wine in a pan and boil to reduce by one-third. Allow to
cool down to room temperature. Place the venison in a large container
and cover with the reduced wine and all the remaining marinade
ingredients. Refrigerate and allow to marinate for 24 hours.
Preheat the oven to 110C/225F/Gas1/2 . Drain the venison and the

vegetables and pat them dry. Reserve the wine. In a non-stick pan,
heat the sunflower oil until smoking and sear and colour both pieces
of venison on all sides to a good deep brown. This operation will take
about 10 minutes. Transfer the venison pieces to a cast-iron
casserole.
In the oil remaining in the non-stick pan, colour the vegetables and
seasonings lightly, about 5 minutes, then transfer them to the
casserole with the venison. Add the tomatopuree to the non-stick pan
and cook for 1-2 minutes. Add the reserved red wine from the
marinade, and bring to the boil. Pour over the venison, vegetables
and seasonings in the casserole, and barely cover with the water.
Season lightly with salt. Bring to the boil for 1 minute, skim, then
cover with a tight lid. Braise in the preheated oven for 31/2 hours.
Strain the juices into a large saucepan and reduce on full heat to
about 300ml/10fl oz. Reduce the heat until the sauce barely simmers,
then add the redcurrant jelly. Correct the seasoning and finally,
whisk in the grated chocolate. Mix the venison and vegetables back
into the sauce, and re-heat gently. Add the chestnuts if using. You
Page 237
may serve the venison from the casserole or transfer it to a nice

serving dish. Serve to your guests.
:by Raymond Blanc from Blanc Mange
From: "Shazza" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:01:47

~0000
Yield: 4 servings
BRAISED WILD DUCK BREASTS
4 duck breasts; whole

4 bacon strips
1 teaspoon dried parsley
1 salt
1 freshly ground coarse black pepper
1 bay leaf
1/2 cup onion; coarsely chopped
10 oz can mushrooms and juice
1/2 cup sven's glogg*
1/2 cup chicken stock
* A spiced wine, which see, or sub red wine that has had a pinch each
orange peel, cinnamon, cardamom, cloves and anise steeped in it.
Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2

half strips of bacon over each breast. Sprinkle the seasonings over
the birds and then the onions and mushrooms. Pour the mushroom juice,
wine and a little stock over all and cover the casserole. Bake for 20
minutes. Reduce the oven temperature to 300 and bake for a further 45
minutes.
This dish tastes even better if it is allowed to cool slowly with the
breasts marinading in the stock and re-heated the next day for
serving.
Alternatively the cold cooked breasts can be boned; the stock

thickened with cornstarch or flour and the breast medallions heated
briefly in the simmering gravy and served on toast.
An original recipe by Jim Weller.
Yield: 4 servings
Page 238
BRAISED WILD DUCK BREASTS IN A SPICED WINE SAUCE
4 duck breasts; whole, with ribs and back

4 bacon strips
1 centiliter garlic; finely minced
1 salt
1 freshly ground coarse black pepper
1 bay leaf
1/2 cup onion; coarsely chopped
10 oz can mushrooms and juice
1/2 cup sven's glogg*
* A spiced wine, which see, or sub red wine that has had a pinch each
orange peel, cinnamon, cardamom, cloves and anise steeped in it.
Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2

half strips of bacon over each breast. Sprinkle the seasonings over
the birds and then the onions and mushrooms. Pour the mushroom juice,
wine and a little stock over all and cover the casserole. Bake for 20
minutes. Reduce the oven temperature to 300 and bake for a further 55
minutes.
This dish tastes even better if it is allowed to cool slowly with the
breasts marinading in the stock and re-heated the next day for
serving.
Alternatively the cold cooked breasts can be boned; the stock

thickened with cornstarch or flour and the breast medallions heated
briefly in the simmering gravy and served on toast.
An original recipe by Jim Weller.
Yield: 4 servings
Page 239
BRANDIED DUCK WITH PEPPERCORNS
2 (3-lb) wild ducks

2 large onions; chop coarsely
1/4 cup minced parsley
1 bay leaf
2 teaspoon minced fresh thyme -or-
1 teaspoon dry leaf thyme
1/4 cup pickled green peppercorn drained (o; r to taste)
1/3 cup cognac
1/4 cup olive oil
1/2 lb fresh mushrooms; sliced
1 salt to taste
Cut duck in serving-size pieces & place in porcelain, stainless steel

or glass baking dish. Add onions, parsley, bay leaf, thyme, garlic,
green peppercorns, cognac & wine; stir to coat duck well. Let stand 4
hours at room temperature, turning pieces frequently. Then lift out &
pat dry; reserving marinade. Heat oil in heavy skillet over high
heat. Add duck & cook until evenly browned on all sides, turn as
needed (usually takes 10-15 minutes). Add reserved marinade &
mushrooms. Reduce heat to low, cover & simmer 1 hour or until duck is
tender & leg joints wiggle easily. Season with salt. Makes 4 to 6
servings.
TIME INCLUDES MARINATING 4 HOURS
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3

(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
Yield: 4 servings
Page 240
BRASILEIRA PICADILLO
3/4 lb ground ostrich

1/4 lb lean ground pork
1/2 cup raisins
1/2 cup beef broth
1/2 scallions, finely chopped
1 teaspoon salt
1 1/2 cup stewed tomatoes
1 small hot pepper, finely chopped
1 pinch of cloves
1/2 cup blanched almonds, slivered
Soak raisins in heated beef broth. Heat 2 tbsp vegetable or olive

oil in a saucepan and saute the garlic, scallions, ostrich and pork
for five minutes. Add the remainig ingredients, except the almonds,
to the broth. Simmer for 30 minutes. Add the meat mixture, stir in
the almonds. Serve hot with rice.
From: Scott Jones Date: Sun, 06-0
Yield: 1 servings
Page 241
BREAST OF PHEASANT UNDER GLASS
2 pheasant breasts
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoon butter
1 teaspoon shallots; peeled, chopped
2 tablespoon brandy
1/3 cup heavy cream
1 tablespoon meat glaze dashes of cayenne
1 tablespoon truffles or morels; cut into thin strips
2 tablespoon mushrooms; thin strips
Remove skim from pheasant breasts. Trim edges and flatten breasts
slightly with a meat mallet. Rub breasts with 1 T. of the lemon
juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in
a 9-inch skillet. When butter foams, add breasts and suate 3 minutes
on each side. Do not overcook. Make a shallow cut in one of the
breasts with a sharp knife. The meat should be pink and the juice
that run out should be clear yellow. Remove breasts from skillet nad
keep warm. Add shallots to dripping and saute until golden brown.
Drain butter from shallots and reserve. Add brandy and wine and
reduce to half its volume. Add cream and Meat Glaze and reduce to
half its volume gain. Strain sauce, and add the remaining 1 T. lemon
juice, the remaining T. butter and cayenne. Mix truffles and
mushrooms, and divide into 2 portions. Place warm breasts on a
serving dish. Top each with truffles and mushrooms. Pour sauce over
breasts and cover with a glass cover. Recipe from the Greenbrier
Hotel.
CHEF's NOTE: Breast of pheasant is served under glass to hold in the
cognac flavor that makes this dish so
unique.
Yield: 2 servings
Page 242
BREAST OF PHEASANT WITH ORANGE AND GINGER SAUCE
4 boned and skinned pheasant

1 breasts
6 oz thinly sliced fresh
1 mozzarella
4 oz thinly sliced prosciutto or
1 other good ham
1/3 cup mixed chopped herbs such as
1 parsley, chives and/or
1 basil
1 pepper
1/4 cup chopped shallots or green
1 onions
3/4 cup fresh orange juice
2 tablespoon chopped fresh ginger
3/4 cup heavy cream
1 tablespoon grated orange zest
Place breasts between layers of plastic wrap and very gently pound to
flatten each breast evenly. Place slices of mozzarella and prosciutto
on each to cover breast. Sprinkle chopped herbs over all and season
lightly with salt and pepper. Fold each breast in half and skewer
together. Set aside.
Prepare the sauce by sauteing the shallots and mushrooms in 1 Tbs of

butter until lightly colored. Add the stock, wine, orange juice and
ginger and cook over high heat until reduced by half. Add cream and
reduce again to a light sauce consistency. Strain carefully and add
orange zest, salt, pepper and drops of lemon juice to taste. Keep
warm.
Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a

saute pan and saute prepared breasts over moderate heat, browning on
both sides. Place on warm plates and spoon prepared sauce around.
Yield: 4 servings
SOURCE: John Ash Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#JA9759 From: Dave Drum Date: 11 May 97
National Cooking Echo Ä
Yield: 1 servings
Page 243
BRENDA'S BARBECUED BEAR
3 lb bear steak, cut 1/2 inch

1 thick
1 slice salt pork, cut up
1 cup catsup
1/3 cup steak sauce
2 tablespoon tarragon vinegar
1 onion, diced
1 habanero peppers, stem
1 removed and chopped
1 teaspoon salt
1 teaspoon black pepper, course ground
1/2 teaspoon ground cayenne pepper
Trim all fat from bear steak and cut into 6 inch strips. Sear meat on
all sides with salt pork in a heavy frying pan. Place meat in
casserole dish/pan. Add rest of ingredients to fry pan and bring to a
boil, stirring constantly. Pour sauce over meat, cover and bake for
at least 2 hours in a 325F oven, stirring occasionally until meat is
tender. From: "Brenda Brown Starling" <bbstarlidate: Mon, 1 Mar 2004
13:27:33 -0800
Yield: 4 servings
BRIAN'S VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE
85 g/3oz venison steak

3 spring onions, chopped
1/2 beef stock cube
1 glass of red wine
Preheat the oven to 220C/425F/Gas 7. Preheat a small frying pan and a

medium frying pan. Take the venison steak and bash it flat using a
meat mallet or rolling pin. Heat a little olive oil in the small
frying pan. Add the venison and fry for 2 minutes, either side.
Transfer to the oven for 6-8 minutes to complete cooking. Heat the
remaining oil in the medium frying pan. Add the spring onions and
mushrooms and saute for 3 minutes. Crumble in the beef stock and add
the red wine. Turn up the heat to reduce and thicken the sauce. If
the sauce is too thick or the flavour too intense, add a little
boiling water. Remove the venison steak from the oven. Place on a
serving plate. Pour over the mushroom and red wine sauce and serve.
:by Brian Turner from Ready Steady Cook

Page 244
~0000
Yield: 4 servings
Page 245
BRISKET, PORK LOIN, VENISON ROAST AND BOLOGNA
1 tablespoon rosemary
2 teaspoon ground sumac berries
1 teaspoon dried orange peel
2 teaspoon tarragon
2 teaspoon basil
With the temperature skyrocketing into the 40s last weekend (back to 4
inches of snow tonight), It was time to do some smokin'!!!
Put on a 10# brisket with Cookie's Dry Rub, a 5# pork loin with
Eastern Carolina Rub (both from the archives). Also put on two 2#
venison roasts and 5# of venison ring bologna.
The brisket went on first. I had planned on spiking the temp to

bring the brisket up to 165 quicker, but fighting a windy 30 to 40
degrees, I had no chance. Once I settled in at 220, I put in the
venison roasts and the pork loin. The pork loin internal temp was
still 35 degrees after two days of thawing in the fridge...oh well.
For the venison roast, I wanted to try a unique rub. I wanted a

smoked flavor, but didn't want a rub that would overpower the venison
flavor. I came up with the following:
Pat's Venison Rub
This turned out great but wasn't quite right. The sumac berries were
awesome! They have a tart but mild flavor. I found out about these
while perusing a Penzey's catalog (1-414-574-0277). Bought them out
of curiousity and use them regularly now. The rub does need another
flavor though, I think I could get rid of the basil. Next time I'll
try a little coriander or thyme and some white pepper. I also plan
on creating a version of this rub for chicken.
I smoked all this using 70% cherry and 30% hickory. This worked
great for the venison and brisket but hickory is still king for pork.
The brisket and the pork butt reached 165F after 5 hours. The venison
roast was pretty flat and after 3 hours, it was done. Didn't use any
mop or auxiliary fat, just straight up smoked it. Once piece, which
came from a yearling doe, was melt-in-your melt tender. I was moaning
and groaning eating this one. The other venison roast came from an
old nag of doe. She was so big we were calling her doezilla. While
this old bitch was certainly tasty, she was considerably tougher than
the yearling.. After this side by side comparison, I think I'll start
aiming for the little ones. You can have your old mossy horned, shoe
leather tough, only good for sausage bucks. I guess you could say
the one I shot was "good eatin' size".
The ring bologna was split lengthwise and thrown on for about 1.5
hours. Tasty!
After 11 hours, a neighbor said he was having a bonfire, and not

Page 246
wanting to miss a party, put put the brisket in the oven at 200F,
tore off a bunch of pork for the neighbors, and brought a 12 pack to
the festivities. After 6 hours in the oven, I stumbled home turned
off the oven. I cut the brisketdown the center and it just oozed with
juice. I usually trim the fat cap a little but this time I left the
whole thing intact. I have to say that this was the best brisket I've
ever smoked. The texture was perfect. Tender and juicy. The rub
wasn't so great. I won't use it again.
The pork loin was fantastic as well. I really like the rub I used. I
think I use that again.
Pat Lehnherr
Pat's Venison Rub:
From: "Pat/Cheryl Lehnherr" Date: 24 Mar 97 Bbq Mailing

List Ä
Yield: 1 servings
BROILED SQUIRREL
2 squirrels
1/4 teaspoon pepper
1 teaspoon salt
4 tablesppons melted bacon
1 fat
This is by far the simplest way to prepare squirrel, and it can be

done either on the camp stove or on the trail.
Skin and clean the squirrels. Wahs and pat dry. Cut in half
lengthwise and remove the head. Rub the squirrels with salt and
pepper. If in camp, place the halved squirrels on a broiling rack and
brush with the bacon fat. Broil eight inches away from heat for 30
minutes. Baste every 5 minutes with bacon fat.
If on the trail, spear the whole squirrel on a stick and put it in

front of the camp fire, basting and turing the stick occasionally for
at least 45 minutes. A few apples on a stick propped in front of the
fire will complement this dish very well.
~ From "Wilderness Cooking: A unique illustrated cookbook and guide

for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New
York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct
97 National Cooking Echo Ä
Yield: 1 servings
Page 247
BROILED VENISON
6 1/2 thick slices venison fillet or; haunch

1 bacon fat or lard
1 for rubbing
1 pepper sauce for veal
1 or venison to serve
1 basting sauce:
1 1/2 cup red wine
3 tablespoon oil
The syde of a dere of hie grece. Wesch hem, do hem on a broch.

Scotch hem ovyrtwarte & ayenne crosswyse in the maner of losyngys in
the flesch syde. Rost hym; take redde wyn, poudyr of gynger, poudyr
of pepyr & salt, and bast hit till hit be thorow. Have a chargeour
undyrneth & kepe the fallyng, and bast hit therwith ayene. Then take
hit of & smyte hit as thu lyst & serve hit forth. Venison fillet was
the most prized cut. It might be scored in lozenge shapes with a
knife point or parboiled and larded with salt pork before being
spit-roasted whole. Modern farmed venison, however, seems to be
tenderised better by being marinated.
Combine all the basting sauce ingredients and soak the venison slices
in the sauce for at least 2-3 hours; elderly meat will need longer.
Pour off the sauce into a jug when you are ready to cook. Put the
meat on a board and pat it dry, then nick the edges of the slices and
rub them all over with the fat.
Thread the slices on skewers or lay them on a greased grill grid.

Heat the grill to medium-high and grill the meat like steak until
medium-rare or well done, as you wish. (For well-done meat, reduce
the temperature after searing both sides and cook slowly.) Baste the
meat with the reserved basting sauce while cooking and turn it once
using a fish slice; do not prod it with a fork. When done, transfer
the slices to a warmed serving platter, and serve at once, with the
hot Pepper Sauce in a sauce boat.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and

Christmas Feasting"
From: Tiffany Hall-Graham Date: 05-27-94
From: Ian Hoare Date: 29 Dec 96 National

Cooking Echo Ä
Yield: 6 servings
Page 248
BROILED VENISON CHOPS
1 venison
Brush chops with olive oil. Season with salt and pepper. Sear under
hte broiler for 15 seconds on each side. Brush chops again with
olive oil and broil 2 to 3 minutes on each side.
Recipe by: Old-Time New England Cookbook From: Cora Sipe

<cora.Sipe@yale.Edu>
Yield: 1 servings
BROILED VENISON TENDERLOIN
2 whole venison tenderloins,

1 about 1 1/4 lbs
1 1/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon ketchup
1/4 teaspoon crushed oregano
Mix all ingredients except tenderloins in large container. Add meat,

cover, and marinate four hours in refrigerator. Remove tenderloins
from marinade. Briefly sear both sides over hot coals or under
broiler. Continue broiling until desired doneness is obtained.
Remove from heat, slice thinly and serve while hot. Serves 4-6
~0400
Yield: 4 servings
Page 249
BROILED VENISON WITH CORBIN STEAK SAUCE
2 tablespoon butter, or margarine

1/2 cup white wine, dry
1 teaspoon paprika
1/2 teaspoon mustard powder
2 drop tabasco sauce
1 teaspoon lemon juice,fresh
1/2 teaspoon salt
1/4 teaspoon pepper,black, fresh ground
2 1/2 lb venison steaks
Melt butter in saucepan over low heat; stir in remaining ingredients

& mix well. Bring sauce to boil & remove from heat. Place venison
steaks on broiler pan, brush with sauce, & broil fro 5 minutes; turn
& brush sauce on other side. Broil for 5 minutes or to desired
doneness. Use sauce generously. Recipe By
: Wild Game & Fish Cookbook
Posted to FOODWINE Digest 24 November 96
Date: Sun, 24 Nov 1996 19:16:41 -0500
From: Randee Fried <Noellekk@AOL.COM>
Yield: 1 servings
BROILED/GRILLED CARIBOU STEAKS
6 1/2 thick caribou steaks

1 bacon fat or lard
1 basting sauce:
1 1/2 cup red wine
3 tablespoon oil
1 dash hot pepper sauce
Combine all the basting sauce ingredients and soak the venison slices
in the
sauce for at least 24 hours. Pour off and reserve the sauce. Put the
meat on a
board and pat it dry, then nick the edges of the slices and rub them
all over
with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare.
Baste
the meat with the reserved basting sauce while cooking and turn it
Page 250
once. When
done, transfer the slices to a warmed serving platter, and serve at
once, with
the remaining sauce in a sauce boat.
Yield: 6 servings
BROILED/GRILLED CARIBOU STEAKS > REVISED
6 1/2 thick caribou steaks

1 bacon fat or lard
1 basting sauce:
1 1/2 cup red wine
3 tablespoon oil
1 dash hot pepper sauce
Combine all the basting sauce ingredients and soak the meat slices in
the sauce for at least 24 hours. Pour off and reserve the sauce. Put
the meat on a board and pat it dry, then nick the edges of the slices
and rub them all over with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare.
Baste the meat with the reserved basting sauce while cooking and turn
it once. When done, transfer the slices to a warmed serving platter,
and serve at once.
The remaining marinade can be brought to a boil in a small sauce pan

and served as a sauce at the table if desired.
Jim Weller
Yield: 6 servings
Page 251
BROKEN ARROW RANCH ANTELOPE WITH ACHIOTE-HONEY GLAZE,
By: Chef Dean Fearing
47 ounce antelope filets

12 ounces panhandle vegetable stew (recipe fo; llows)
4 ounces chili-apple tequila chutney (recipe; follows)
4 1 1/2 ounce pecan tortillas (recipe follows)
4 avocado fans, medium size
4 ounces vegetable oil
1/2 tablespoon salt
1/2 tablespoon pepper
homemade pecan tortillas
1 cup all purpose flour

3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water
Chili-Apple Tequila Chutney
3 ounces whole butter

2 apples, peeled and diced
1 teaspoon small diced ginger, peeled
1 ounce brown sugar
3 ounces tequila
12 ounces apple cider
salt and lime juice to taste
Panhandle Vegetable Stew
4 ounces diced country smoked ham

1 ounce olive oil
1 medium onion, peeled and diced
2 celery stalks, peeled and diced
2 ounces roasted corn kernels
1 1/2 ounces cuitlacoche (corn mushrooms)
1 large tomato, diced
1 teaspoons chopped fresh cilantro
1 cup brown sauce
Season antelope filets with salt and pepper. Heat oil in a large ovenproof
sauté pan over medium-high heat until small wisps of smoke appear.
Carefully place antelope in pan, with the side to be presented down. Cook
for 3 minutes or until crusty and brown. Turn antelope and drain oil off
and glaze each side with Achiote-Honey Glaze.
Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach
desired temperature of doneness. Remove pan from oven and place antelope on
warm platter until ready to serve.
Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four

hot serving bowls. Then slice 3 thin slices of antelope; make sure to leave
the remaining part whole. Place the whole piece on top of the vegetable
Page 252
stew in the center of the serving bowl. Then place the sliced meat against
and around the whole piece.
Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in
half, then roll-up each piece forming a cone. Place two cones against the
antelope and spoon the Apple Chutney between the antelope and the
tortillas. Place the avocado fan in the middle of all components sticking
out and garnish with cilantro sprig. Repeat and serve immediately.
Preparation: tortilla
In a Hobart mixing bowl, place all purpose flour, salt, and toasted pecans.
Slowly start whipping together, adding the warm water slowly until it
makes a smooth dough. The dough should be smooth and lightly sticky. Let
rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out
tortillas. Make sure to flour the surface to avoid the tortillas sticking.
Place the ball of the dough on the floured surface and roll into 6 inch
round tortillas.
Preparation: chutney
In a heavy sauté pan, place whole butter. When lightly starts to smoke, add
diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili
powder, tequila and apple cider. Cook for 15 more additional minutes or
until apple cider has reduced completely. Season with salt and lime juice
to taste.
Preparation: stew
Heat olive oil in a sauté pan over medium-high heat. When oil starts to
lightly smoke place ham and cook for 1 minute until lightly crispy. Then
add onion, garlic, celery, corn kernels, and cuitlacoche. Cook for 2
minutes and add tomatoes, fresh chopped cilantro and brown sauce and cook
stew for 3 more additional minutes. Finish with salt and lime juice to
taste. Serve hot.
Yield: 4 servings
Page 253
BROPHY'S ROAST OPOSSUM
1 young possum
2 teaspoon salt
4 large red chili peppers, seeded,
1 chopped
6 peppercorns crushed in a
1 mortar
8 strips fatty bacon
6 medium sweet potatoes or
4 large yams, peeled and sliced 1/2
1 inch thick
The best possum is a fat one (taken in freezing weather), but its fat
should be boiled off. Parboil the meat in salt water for about 1 hour
and pour off and skim the fat continually. Finally, drain entirely
before roasting.
NOTE: In dressing possum, do not overlook the glands beneath the

front legs and at the small of the back; if not removed, the animal
will be unappetizing. Do not skin, but dip in scalding water and pull
out the hairs, then wash and scrub the skin.
Put possum in lg. kettle with water to cover. Add salt, red peppers,
and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put
meat in a roasting pan. cover with bacon strips. Continue cooking
kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour
this over the meat and roast in preheated 350 degree oven for 30
min., basting every 10 min. Arrange potatoes or yams around the meat
and continue to roast 30 min. more or until meat is tender and
potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974
ISBN 087140-595-4 From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 254
BROPHY'S ROAST RACCOON
1 raccoon (4-5 lb.), dressed

1 whole, all fat removed
4 large green apples, quartered
2 cup beef or chicken stock
4 wide strips fat salt pork,
1 cut 1/4 inch thick
4 medium onions, peeled
2 tablespoon instant minced chives
1 tablespoon instant flour
1 salt, pepper to taste
Raccoon is good only when caught in cold, freezing weather. To

prepare it for roasting, remove all fat and the scent glands along
either side of the backbone and in the small of the back, as well as
under each front leg. Soak it in cold water for at least 3 hours,
drain and parboil in water for at least 1 hour.
If the raccoon is excessively fatty, boil it in salt water to cover

(1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry.
Place apples in cavity and skewer together or sew up. place breast
side down in roasting pan. Add stock and cover meat with the fat
strips. roast slowly in a 325 degree oven until tender (about 2 1/2
hours), basting every 30 min. with the pan juices. During last hour,
place onions in pan and, during last half hour, remove fat strips.
When done, transfer to heated platter and keep warm. Skim excess fat
from pan juices and add chives, parsley, and flour. Stir over medium
heat till thickened and serve on side as gravy. Serves 6-8 Serve
with: baked yams or candied sweet potatoes.
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974
ISBN 087140-595-4 From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 255
BROWN SUGAR VENISON
1 thin strips of venison

1 oil
1 salt and pepper, to your
1 taste
1 brown sugar
1 butter
For a good tasting venison. Slice of some thin strips of venison.Heat

a little oil in a frying pan. Very little.put in strips of venison .
Do not season yet..
Brown on one side. Turn over and add a little butter .turn fire
down..sprinkle with a little salt and pepper, to your taste.. Now a
little brown sugar.And let it melt on meat, turn and do the same on
the other side with little brown
sugar.. Do not let it cook to long..or the brown sugar will turn the
meat like candy.. My family can't get enough of this venison.
enjoy.... Marge
From: Littlebo@pyatt.Net Date: 02-07-03
Yield: 4 servings
Page 256
BRUNSWICK STEW #3
2 rabbits
2 lb venison
4 potatoes, diced
1/2 cup butter
16 oz lima/butter beans, can
1 can okra (if available)
2 bay leaves
1 teaspoon peppercorns
4 squirrels
4 onions, med, diced & sauteed
8 cup broth (from parboil)
8 oz cream style corn
2 can tomatoes
2 teaspoon salt
1 teaspoon red pepper, dried
Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability. Recipe date: 01/15/63
Yield: 1 servings
Page 257
BRUSSELS RABBIT
3 lb rabbit; cut into 12

1 pieces
2 1/3 cup light beer
1/3 cup flour
1/4 lb prunes
2 onions
4 tablespoon butter
1 bouquet garni
1 for the marinade
1 onion
1 sprig rosemary
2 bay leaves
1/2 cup wine vinegar
1 salt and freshly-ground
1 black pepper
Make the marinade: Combine the chopped onion, rosemary, bay leaves and
vinegar with 2/3 cup of water. Grind in some pepper and mix well. Put
the rabbit in a dish and pour the marinade over. Put into the
refrigerator to marinate for at least 1 hour, turning the rabbit
pieces frequently.
Remove the rabbit from the marinade and drain well. Strain the
marinade through a fine sieve. Salt and pepper the rabbit pieces,
then roll them in the flour, keeping aside 1 tablespoon.
Put the prunes in a small bowl and add enough beer to cover. Leave
to soak for 10 minutes. Peel and slice the onions.
Brown the rabbit and onions in the butter. Add the strained marinade,
the bouquet garni, and the rest of the beer. Bring to the boil,
cover, and cook gently for 1 hour. Add the prunes and soaking
liquid, and the reserved tablespoon of flour. Stir well and cook for
another 30 minutes. Check with a knife that the meat is cooked: it
should come away from the bones easily.
Recipe by: Grand Livre de la Cuisine d'aujourd'hu
From: Alan Zelt <alzeltfinnfan@worldnet
Yield: 8 servings
Page 258
BUCKSKIN CHILI*
5 lb venison, boneless
1/2 lb bacon
2 cup beaujolis red wine
1 teaspoon angostura bitters
4 tablespoon cumin (fresh ground)
3 tablespoon tabasco sauce
3 garlic cloves (minced)
2 1/2 cup tomato sauce
1/2 cup tomato paste
2 1/2 cup stewed tomatos chopped
3 jalapeno peppers minced
2 med. onions chopped
1/2 cup mushrooms chopped
3 tablespoon dried red pepper flakes
1 teaspoon mexican oregano(optional)
2 tablespoon dried crushed anchos
1 1/2 teaspoon salt
Fry bacon in a large, heavy pot. Remove bacon when done and set
aside. Add the venison which has been rough ground, the chopped
onions, the minced garlic, and salt to bacon grease. Fry the venison
til done and remove from the pot. Drain off the grease, add the wine,
tomato sauce, and the bacon which has been crumbled. Bring wine to a
boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
pepper flakes, and mushrooms. Reduce heat after cooking for 3
minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
needed. Add the remaining cumin, cook for 15 minutes more and serve.
Origin: The chili pot of Don Houston
Yield: 8 servings
BUFFALO
info
A single buffalo bull provides 700 kilograms of meat. Traditionally buffalo

was eaten fresh, roasted or boiled in a skin bag with hot stones, a
process that produced a rich, nutritious soup.
Page 259
BUFFALO AND BEANS

1 red pepper, chopped
2 cup mushrooms, sliced
4 medium onions, sliced
1 1/2 lb lean beef, ground
1 1/2 lb buffalo meat, ground
28 oz kidney beans (2 cans)
28 oz tomatoes crushed or stewed
1 spices & herbs to taste
Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary. Continue to simmer covered
for several hours to allow flavours to blend. Serves 8-12.
One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian

Diabetes Association Cook-Off fund-raiser recipe Stampede Week July
14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier
6/93
Yield: 12 servings
Page 260
BUFFALO CHILI
1/4 cup sunflower oil

6 lb ground buffalo meat
1/2 cup flour
3 cup water
1/4 cup minced garlic
3/4 cup green bell pepper
3/4 cup red bell pepper
1/2 cup green chili peppers
3/4 cup jalapeno peppers
5 cup tomato sauce
3 diced onions
1/2 cup beef broth
1/2 cup paprika
6 tablespoon ground cumin
4 teaspoon salt
2 teaspoon dried chilies
Saute Buffalo meat, sunflower oil and flour together until meat is
cooked. Add remaining ingredients and simmer for 1 hour.
Recipe By :
Yield: 36 servings
Page 261
BUFFALO CORN BREAD
2 lbs. ground bison/buffalo (90-95% lean)

1 lg. onion
1 can rotel diced tomatoes
1 can corn
1 can ranch style beans
2 boxes jiffy corn bread mix
2 eggs
2/3 cup milk
1/4 cup syrup
spices:
black pepper
comino/cumin
season salt
garlic powder
cayenne pepper (if desired for extra hot temp)
This is a dish that I came up with. I do not measure spices so I can really
say how much of each one. I just sprinkle them to cover the browning meat.
So here we go :-)
Pre-heat oven to 350*
Put meat & onion in skillet to brown lightly. Onion will add moisture to
the lean meat since the fat content is low in bison. As it browns add the
desired amounts of the spices so it cooks in well. DO NOT OVER COOK!!
Just before browning is complete, add Rotel, corn & beans. Then simmer
while preparing the corn bread.
Mix corn bread, eggs, milk & syrup.
Put cooked meat mixture into lg. glass/corning ware baking pan.( 10X12 or
9X13 )
Add cornbread mixture to the top.
Bake at 350* for approx. 20 min or until cornbread is done.
Left-overs reheat well in the microwave
Yield: 8 - 10 servings
Page 262
BUFFALO FILETS
6 buffalo filets (6 oz ea)

1 cup demi-glaze
1/4 cup sherry
1/3 cup heavy cream
1/4 cup red currant preserves
Broil filets. Heat glaze in pan. Add sherry & reduce by half. Add
cream & preserves & simmer 3 minutes. Serve over meat.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yield: 1 servings
BUFFALO FILETS
1 x no ingredients
6 Buffalo filets (6 oz ea)

1 c DEMI-GLAZE
1/4 c Sherry
1/3 c Heavy cream
1/4 c Red currant preserves
Broil filets. Heat glaze in pan. Add sherry & reduce by half. Add
cream & preserves & simmer 3 minutes. Serve over meat.
ftp://ftp.idiscover.co.uk/pub/food
Yield: 1 servings
Page 263
BUFFALO FILLET WITH HONEY ROASTED VIDALIAS
1 yellow pepper salsa:

2 yellow peppers -- seeded and
1 minced
1/2 red onion minced
1 yellow tomato -- seeded and
1 minced
1/2 teaspoon coriander -- minced
1/2 teaspoon orange juice
1/2 teaspoon honey
1 red pepper sauce:
1 red pepper -- seeded and
1 chopped
1/4 onion -- chopped
1 chipotle in adobo sauce
1 teaspoon cider vinegar
4 fillets -- ten ounces each
4 large vidalias -- peeled and
1 cored
3/4 lb sugar snaps -- clipped
2 lb enoki mushrooms -- broken
1 apart
1 lb carrot -- julienne
1/2 lb spinach -- sauteed with
2 tablespoon honey
1 garlic, salt and
1 pepper
In a bowl combine all salsa ingredients, stir to combine and allow to

sit for 1/2 hour.
In a blender puree all sauce ingredients, until smooth. Adjust

seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and
salt and pepper. Place in pan and cover 35 minutes at 350 degrees or
until soft. Remove center of onion and chop. Add to spinach.
Blanch sugar snaps and carrots.
Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar

snaps, carrots and a little spinach in onion. Garnish plate in 2
quarters with spinach. Garnish other 2 quarters with yellow pepper
salsa. Place meat in 1 quarter of salsa and onion in the other
quarter of salsa. Garnish with red pepper sauce.
Recipe By : Cooking Live Show #8889
From: "Angele And Jon Freeman" Date: 31 May 97 Mastercook

Yield: 1 servings
Page 265
BUFFALO FILLET, VIDALIAS, SUGAR SNAP PEAS, ENOKI MUSHROOM
2 yellow peppers, seeded and

1 minced
1/2 red onion minced
1 yellow tomato, seeded and
1 minced
1/2 teaspoon coriander, minced
1/2 teaspoon orange juice
1/2 teaspoon honey
1 red pepper sauce:
1 red pepper, seeded and
1 chopped
1/4 onion, chopped
1 chipotle in adobo sauce
4 (10-ounce fillets)
4 large vidalias, peeled and cored
3/4 lb sugar snaps, clipped
2 lb enoki mushrooms, broken
1 apart
1 lb carrot, julienne
1/2 lb spinach, sauteed with garlic
1 salt and pepper
2 tablespoon honey
In a bowl combine all salsa ingredients, stir to combine and allow to

sit for 1/2 hour.
In a blender puree all sauce ingredients, until smooth. Adjust

seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and
salt and pepper. Place in pan and cover 35 minutes at 350 degrees or
until soft. Remove center of onion and chop. Add to spinach.
Blanch sugar snaps and carrots.
Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar

snaps, carrots and a little spinach in onion. Garnish plate in 2
quarters with spinach Garnish other 2 quarters with yellow pepper
salsa. Place meat in 1 quarter of salsa and onion in the other
quarter of salsa. Garnish with red pepper sauce.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Yellow

Pepper Salsa:
From: Sylvia Steiger Date: 07 Jul 97 National

Cooking Echo Ä
Yield: 1 servings
Page 266
BUFFALO FLANK STEAK
1 lb buffalo flank steak; well trimmed

2 tablespoon butter
1 tablespoon flour
1 salt & pepper
1 ; water, boiling
1 teaspoon parsley flakes; or
2 teaspoon parsley; freshly chopped
Melt the butter in a heavy frying pan. Dust the steak with flour and
brown well. Add enough boiling water to just cover the meat. Cover
and cook very slowly, until the meat is fork tender. Remove to a warm
platter, season with salt and pepper. Sprinkle with parsley. Cut in
thin slanted slices against the grain of the meat to improve
tenderness of the slices.
Variation: After browning the flank steak, remove to a baking dish

and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is
tender. Watch carefully that it does not become dry.
Yield: 2 servings
BUFFALO HAM
12 lb buffalo- roast
1 gal water
1/2 cup rock salt
1 cup morton's tender quick salt
8 tablespoon liquid smoke
Soak roast in the water solution for 12 hours. Make sure it's covered
with the brine. Drain half the brine off and bake 12 to15 hours at
200foven, Kay Butterfield Beloit, Kansas
From: "Joyce" <joycemoore@cableone.Net>

From: Glen Jamieson Date: 03-03-03
Yield: 4 servings
Page 267
BUFFALO HUMP CHILI
3 lb ground bison
3 poblano peppers; fresh
2 medium onions
30 oz rotel tomatoes; diced (3 can
4 1/2 tablespoon new mexico chile powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon paprika
3 cl garlic
1 fresh lime
Recipe by: Wayne Preston Allen. I found the bison at a health food
store - that's a good bet for you, too. The New Mexico chili powder
might be had from one of a number of mail-order resources if you
don't have a local source. The Rotel tomatoes are hot, so you can
substitute regular tomatoes to cool it a little (but it's gonna be
hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil
and break it up as you brown it. Add finely chopped onions and
garlic. When onions are clear, add tomatoes and spices. Add water to
barely cover, and simmer until meat is tender. Add chopped poblanos
for last 20 minutes of simmer, and stir in lime juice before serving.
You're really gonna be surprised!
From: John Hartman Date: 12 Dec 96 National

Cooking Echo Ä
Yield: 1 servings
Page 268
BUFFALO JOE
1 1/2 teaspoon light olive oil with a dash

1 toasted sesame oil --
1 divided
3/8 teaspoon salt -- divided
1 divided
8 oz buffalo sirloin steak
1 medium onion, whole -- chopped
2 peeled garlic cloves --
1 bashed and chopped
2 medium whole carrots -- chopped
2 stalks celery -- chopped
1 whole green bell pepper --
16 medium whole mushrooms -- chopped
1 teaspoon greek islands ethmix -- (see
1 recipe)
1 tablespoon wild mushroom powder
1 (optional)
1 cup no salt added tomato sauce
2 cup de-alcoholized cabernet
1 sauvignon wine
1 teaspoon low sodium tamari
1 tablespoon arrowroot mixed with
2 tablespoon de-alcoholized cabernet
1 sauvignon(slurry)
4 whole wheat hamburger buns
Brush 3/4 of the oil on a plate and sprinkle 1/3 of the salt and 1/3
of the pepper over the oil. Rub the steak through the seasoned oil on
both sides.
Heat a large, high sided skillet over high heat until it’s very hot.
Brown the meat for 2 minutes on each side and remove from the pan.
Turn the heat down to medium, pour in the remaining oil and cook the
onion until it begins to wilt, about 2 minutes. Add the garlic, cook
for 1 minute, then add the rest of the chopped vegetables. Sprinkle
with the spice mix, the remaining salt, the remaining pepper, and the
wild mushroom powder. Stir the seasonings into the vegetables and cook
for 2 minutes.
Cut the browned meat into 2 inch (5 cm) chunks and drop into a food
processor. Pulse a few times to chop the meat coarsely, as it is very
tender and doesn't need to be finely ground. Add the chopped meat to
the simmering vegetables and cook for 5 minutes.
Pour in the tomato sauce, wine, tamari, and slurry, and bring back to
a boil. Turn the heat down to simmer to keep warm.
Toast the hamburger buns in a toaster or oven broiler.
TO SERVE 4 PEOPLE: Spoon the Buffalo Joe over the toasted buns on
Page 269
each of 4 hot plates. Arrange Steamed Mixed Greens (see recipe) on

the side.
Recipe By: Copyright © 1996 by Kerr Corporation

From: Michael Loo Date: 09 Oct 99
Yield: 4 servings
BUFFALO MEATBALLS
2 c. grated raw potato

1 1/2 lb. of ground buffalo
1/2 c. chopped onion
1 clove of garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 c. milk
2 eggs
3 c. water (divided)
2-3 T. cornstarch
2 c. sour cream
1 tsp. pepper
Combine the first eight ingredients. Shape into 1 1/2' balls and brown
slowly. Add 1/2 cup of water. Cover and simmer 20 minutes. Remove
meatballs. Stir in cornstarch then remaining water. Simmer to thicken.
Reduce heat, stir in sour cream and dill, add meatballs. Heat, do not boil.
BUFFALO MEDALLIONS
4 2 oz. buffalo medallions

1 cut from tenderloin
1 tablespoon butter
1 jigger jack daniel's whiskey
1/4 cup reduced veal stock
2 teaspoon heavy cream
In small skillet, melt butter until light brown. Reduce heat and
saute medallions on both sides for 3-4 minutes or until done to your
taste. Place medallions on preheated plate. Discard butter. Place
skillet back on heat and deglaze with Jack Daniels. Immediately add
veal stock and reduce to half over medium heat. Add cream, stir well
and season to taste. Spoon sauce on plate and top with medallions.
Source: N.A.H.C. Wild Game Cookbook Author: Mark Schultz, Bronson TX
Yield: 2 servings
Page 270
BUFFALO MOZZARELLA ROLL (APPETIZER)
3 lbs buffalo (fresh) mozzarella cheese (; with packing milk)

6 to 8 oz. sundried tomatoes in olive oi; l (drained)
1 can kalamata olives
5 to 6 cloves garlic
1 bunch fresh basil
tools
food processor
parchment paper
double boiler
rolling pin
jelly roll pan
Place the packing milk and the mozzarella cheese balls into a large bowl on
top of a pan of simmering water (double boiler) to heat (melt/soften).
While the cheese heating seed and chop (mince or dice) the Kalamata Olives
and set aside. Drain the oil from the sundried tomatoes and process with
the garlic and balsamic vinegar to a fine mince and set aside. Chiffanade
or mince the basil leaves and set aside.
Watch the mozzarella as it heats and cut the softened pieces with a wooden
spatula to expose the still cool centers of the balls, and turn or fold.
The object is to heat all the cheese to a very soft consistency but not
fully melted. I estimate this was about 160 to 170 degrees.
When the cheese is soft and there are no hard clumps pour off as much milk
as possible, and pour the cheese into the parchment lined jelly roll pan.
Put another piece of paper on the top and roll out with the rolling pin or
press with your palm to an even thickness about 1/8 to 1/4 inch. If you
have to, pour off any excess milk.
At this point you need to work quickly - with a pastry spreader or spatula
spread the garlic-tomato mixture, leaving about 2 inch on the end without
the mixture, sprinkle the olives and the basil over the tomato mixture and
give it a nice grind of pepper. Pull up the end of the parchment paper and
begin rolling the cheese into a log (I roll from the longest side). Roll as
tightly as possible and mold (squeeze) the ends shut. (more milk or oil
may run out).
Place the roll seam side down, cover with plastic and store in the fridge
overnight on the jelly roll pan. You want to keep it on a flat surface.
When fully set slice into 1/2 inch slices and serve. Remember this is a
soft cheese and you will need a very sharp knife.
Caution this log will be somewhat soft just as the cheese is. If you are
transporting it wrap it in double foil as it is delicate.
NOTE:
Since the recipe called for a spread of tomatoes and garlic, then spreading
chopped olives and basil over the tomato mixture, I decided for
Page 271
convenience to mix all those ingredients into a single (quite thick) paste,
which I then spread over the cheese. I called this mix a tomato and olive
pesto, cause I thought most folks would understand that easily enough.
As for heating the cheeze, I used a probe thermometer, and when the cheese
mixture was about 145 to 148F, I figured it was ready to spread. This was
just about the edge my ability to withstand the heat on my fingers (as I
had my fingers in the bowl with the cheese and milk, trying to find any
cold lumps of cheese).
Because there is some concern about having to work fast when rolling the
cheese, I put the jelly roll pan into a 200F oven while the cheese was
melting, so when I rolled it out, it wasn't on a cold pan. I think this
helped quite a bit, as I didn't have any problem with the cheese getting to
firm while rolling. My main issue was getting the cheese in a even
thickness, as I ended up with a couple of thin spots, but proceeded with
spreading the 'pesto' mixture anyway.
BUFFALO MOZZARELLA WITH FIGS AND BLACK-TRUFFLE HONEY
By: Vue, Cleveland
recipe
Executive chef Gregg Korney shapes heated buffalo milk curd into balls of
mozzarella. He slices the cheese and tops it with deep-fried sage leaves,
toasted pine nuts, a drizzle of black-truffle-infused honey and quartered
figs.
BUFFALO PEMMICAN
1 buffalo
16 lb choke cherries
Take one buffalo. Skin. Cut the meat in thin strips and sun-dry on
racks (takes several days to dry). When meat is dry, pound it into a
coarse meal. Set aside. Break and boil bones of buffalo. Skim off
fat and extract the marrow from the bones. Render all fat from
buffalo in cauldron (or in hide-lined pit in ground with hot stones).
Pound choke cherries into coarse meal. Retain seeds and skins. When
buffalo fat becomes liquified, add meat, fat, and cherries. Place
mixture into bladder or water-tight skin containers (parfleches) and
seal (sew shut). NOTE: This mixture has been know to last for as long
as 80 years! From: "Anita Bautsch" <abautsch@ev1.Net
Yield: 4 servings
Page 272
BUFFALO POT ROAST
2 lb boneless buffalo chuck roast

1 salt and pepper
1 onion
1 ; quartered
16 baby carrots
10 3/4 oz condensed cream of mushroom
1 soup
4 cloves garlic
1 ; minced
In a large skillet over medium high heat, saute the roast in the oil
for 15 minutes, or until all sides are well browned. Season with salt
and pepper to taste and set aside. Place the onion, carrots, garlic
and parsley in the bottom of a slow cooker. Place the roast on top of
the vegetables and pour the soup over the roast and the vegetables.
Cover the slow cooker and cook on low setting for 8 to 10 hours,
stirring once. Transfer roast to a serving platter and place the
vegetables around it. Pour the roast gravy from the slow cooker into
a gravy boat.
From: Duckie <jmstwn1607@earthlink.Net>

Yield: 4 servings
BUFFALO POT ROAST
1 (3 to 4 lb.) buffalo pot roast

1/2 teaspoon lemon juice
1/4 teaspoon hot liquid pepper seasoning
2 teaspoon salt
1/4 cup hot water
2 onions, sliced
Place roast in shallow bowl. Combine seasonings and pour over meat.
Marinate for 30 minutes. Drain meat (save marinade) and brown in oil. Add
water, marinade and onions. Cover and simmer for 2 1/2 to 3 hours or until
tender.
Yield: 6 servings.
Page 273
BUFFALO PRIME RIB
8 lb roast
4 cloves garlic
1 ; finely sliced
1 salt
1/2 cup white wine
3 cup beef stock
Preheat oven to 400 degrees. Allow meat to warm to room temperature by

removing it from the refrigerator at least 1 hour before roasting.
Using a knife, poke small holes in the meat and insert the garlic
into them. Coat roast with salt and pepper to taste. Place the roast
in a large roasting pan, bone side down. Roast for 15 minutes. Turn
the heat down to 350 degrees and continue to roast for 1 hour to 1
hour and 15 minutes for medium-rare doneness. Remove meat to a
carving board and let rest. Place roasting pan on top of stove over
high heat. Add the wine and cook, stirring and scraping up any brown
bits and reduce. Add stock and reduce by half, season with salt and
pepper. Slice meat and pour on some of the sauce.
Sunday Dinner Recipe Site http://www.geocities.com/sundayliving
From: Duckie <jmstwn1607@earthlink.Net>

Yield: 4 servings
Page 274
BUFFALO ROAST WITH SOUR CREAM GRAVY
3 lbs buffalo roast

3 tsp olive oil
2 cup sour cream
2 tsp dill seed
1 pkg onion soup mix
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup water**
Brown roast on all sides in olive oil. Season with dill

seed, salt, pepper, onion soup. Add water. Cook covered
in Dutch Oven approx. 3 hours at 275 degrees, turning
occasionally to keep moist. When the meat is fork tender
remove from the pot, do not overcook. Reduce pan
drippings or add water to make 1 1/2 cup liquid. Add
flour (if needed, put in blender to make smooth) and stir
until thickens. Add sour cream. Slice roast and serve
with sour cream gravy.
Variations:
Add mushrooms, carrots, potatoes the last 60 minutes of

cooking. When done remove roast and vegetables. Add flour
to pan drippings and stir until thickened, season as
needed. Slice roast and pour gravy over meat, serve with
the vegetables.
**Note: Red wine or tomato juice can be substituted for

the water.
This roast can easily be cooked in a crock pot and have

dinner ready when you come home.
BUFFALO SAUSAGE PATTIES
2 lb ground buffalo
2 teaspoon salt
3/4 teaspoon pepper
3 teaspoon sage
1 teaspoon thyme
Sprinkle salt, sage,pepper,and thyme over buffalo and mix lightly but
thoroughly. Shape into roll 2" in diameter, wrap in wax paper and
chill in refrigerator overnight. (keep's about 3 days) Slices and
cook slowly, makes about 18 patties. Kay Butterfiel
From: "Joyce" <joycemoore@cableone.Net>

Yield: 4 servings
Page 275
BUFFALO STEAK
1 lb. buffalo steak

morton's season blend
1 medium bell pepper, chopped
1 cup water
1 small can chopped mushrooms
flour
Steak may be cut into serving portions, into strips or left whole. Sprinkle
meat with Morton's season blend. Also, mix some with flour and flour each
piece of meat, patting flour into meat. Place in skillet with medium hot
oil. Brown lightly; remove meat. In same skillet, sauté onion and pepper
until done. Add 1 heaping tablespoon flour to skillet. Stir and cook.
Slowly add 1 cup water while stirring. Return meat to skillet; add
mushrooms and bouillon cube. Cover and simmer, stirring often until gravy
is formed. Can be served on cooked rice.
Page 276
BUFFALO STEAK WITH WILD RICE DRESSING
1 cup uncooked wild rice

2 cup water
1 teaspoon salt
1 lb ground buffalo, crumbled
1/2 cup finely chopped onion
1/2 lb mushrooms,
1 sliced
2 tablespoon salad oil
3 cup (about 6 slices) cubed
1 french bread
1 cup hot beef broth
1/4 teaspoon sage
1 dash pepper
6 buffalo t-bone, rib, or
1 chuck steaks
1 salt
Wash rice, cover with water, and add 1/2 teaspoon of the salt; bring
to a boil, cover, lower heat, and cook for about 30 minutes or until
tender. Drain well.Meanwhile, brown ground buffalo, onion, and
mushrooms in oil, stirring frequently. Place bread in bowl, cover
with broth, and let stand until soft. Stir in rice, ineat mixture,
remaining 1/2 teaspoon salt, sage, and pepper. Place in a greased
2-quart casserole, cover, and bake in a moderate oven (350") for I
hour. About 15 minutes before serving, quickly broil or barbecue
steaks to stage desired. Salt on both sides. Place on a hot platter,
top if you wish with slices of herb butter; serve with dressing.
Makes 6 servings. From: Joell Abbott Date: 17 Sep
98
Yield: 4 servings
Page 277
BUFFALO STEAKS WITH GRILLED MUSHROOMS - OTG
4 buffalo steaks; about 1-inch thick (10-12

2 tablespoon red wine
1/2 teaspoon dried rosemary
1/2 teaspoon steak sauce
1/8 teaspoon hot sauce
----GRILLED MUSHROOMS----
24 dried shiitake mushrooms
3 tablespoon cider vinegar
: Mix all ingredients, except steaks, in a small bowl and set

aside for a few minutes. Place steaks in a baking dish (or casserole
dish) and pour the marinade over, coating all surfaces. Cover and
let stand for an hour or so.
: Place steaks on the grill over a medium-hot fire and cook for a
total of about 12 minutes for medium-rare, turning once. Serve with
the mushrooms surrounding the steak.
For the Grilled Mushrooms:
: Soak mushrooms according to package directions, about 20 minutes

in warm water. After soaking, squeeze water out of the mushrooms
with your hands. Marinate mushrooms in oil and vinegar mixture for
about an hour.
Place mushrooms on medium-hot grill and cook for about 5 minutes.

Turn and cook for 2 to 3 minutes longer. Serve with steaks. By Steve
Tyler, in column "The Backyard Cook - Adventures in Grilling" [I
think], in June, 1997 "On the Grill" magazine. Typos by Jeff Pruett.
From: Jeff Pruett Date: 16 Jun 97 National

Cooking Echo Ä
Yield: 4 servings
Page 278
BUFFALO STEAKS WITH ROWANBERRY GLAZE
1 wine, red
1 oil, olive
1 herbs, mixed, fresh
1 buffalo steak, 2cm thick, [bubalus; bubalis]
1 butter
1 rowanberry jelly, [sorbus aucuparia; ]
Marinate the steaks overnight in red wine, a little olive oil and some
fresh herbs.
Pan fry the steaks in a little butter, as you would for eye fillet of
beef, timing them to be rare, medium or well done according to taste.
In a separate pan, heat the rowanberry jelly until it has melted.
To serve, simply place the meat on individual warm serving plates and
glaze with some of the melted jelly. Accompany with steamed seasonal
vegetables and an onion confit.
from A COOK'S GUIDE TO AUSTRALIA'S GOURMET RESOURCES by GAIL THOMAS
Yield: 1 servings
Page 279
BUFFALO STEW
3 lb buffalo; cut up for stew

1 salt & freshly ground black pepper; to taste
1/4 cup peanut oil for browning
3 cloves garlic; sliced
1 large yellow onion; chopped
2 bay leaves
1/4 cup catsup
1 kitchen bouquet to taste
1 cup mushrooms; sliced and sauteed
SERVES 6-8
It was necessary for the emigrants to supplement their diet with

whatever could be found along the trail. When buffalo meat was
available, it was eaten boiled, fried, roasted, and dried. It proved
to be a lifesaver in desperate times, and it was quite good besides.
The great move to the frontier practically wiped out the buffalo.
However, the animals have been saved from extinction and are now being
farm-raised for food. Isn't that an interesting turn of events?
The following stew recipe is quite delicious. It was given to me by

Lorraine Czimer, of Czimer's Meat outside Chicago. They carry buffalo
and a terrific assortment of other specialty meats, including bear.
If you can track down a buffalo, you will like this dish. It is a bit
more elaborate than would have been possible on the trail. The meat
tastes a bit sweet and it is very good.
Lightly salt and pepper the meat. Heat a large Dutch oven and add
the oil. In two different batches, brown the meat on all sides. Add
the remaining ingredients to the pan and stir well. Cook slowly,
covered, over low heat.
A good gravy should form in this dish. If you wish more gravy,
Lorraine suggests you add a bit of water and some water-flour mixture
for thickening. If the color ofthe gravy is too light, add some
Kitchen Bouquet to taste.
Cover the meat and bake at 325ø for 1-1/2 hours, or until tender.
Serve this with Bacon Corn Bread and Creamed Cornmeal Timbales (see
recipes). They wouldn't have had timbales on the trail, but they sure
are good with this stew.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM

Yield: 6 servings
Page 280
BUFFALO SWISS STEAK
2 buffalo steak; 1-1/2 to 2 inches thick

2 oz seasoned flour
1 oil
1/2 pint water or tomato juice
1 salt & pepper; to taste
Less tender steaks or chops may need longer, slower cooking and may be
prepared as Swiss Steaks.
Into each side of the steaks pound as much seasoned flour as possible.
Brown on both sides in the hot fat, then add the tomato juice, or
water (enough to cover the meat). Simmer for 1-1/2 to two hours, or
until the steaks are tender.
Yield: 6 servings
Page 281
BUFFALO TENDERLOIN SALAD WITH HONEY TANGERINE VINAIGRETTE
bison salad
10 ounces buffalo tenderloin, trimmed center; cut
1/4 cup jicama, peeled diced small
2 radishes, washed
2 hearts of palm, sliced
1/2 cup chioggia beets
1 ounce butter
to taste salt and pepper
1 blood orange, segments only
1 honey tangerine
1 lola rosa greens
1 bibb lettuce
1 frisee
1 upland cress
honey tangerine vinaigrette
1 shallot minced
1/2 cup blood orange juice
1/2 cup tangerine juice
1/4 cup champagne wine vinegar
1/2 teaspoon dijon mustard
1 1/2 cups grapeseed oil
1tbs. honey
1 egg yolk
dash salt and white pepper
Salad
Heat a nonstick pan and add one ounce butter. Salt and pepper buffalo and
sear in pan until golden brown on all sides, approximately 7 minutes. Smoke
buffalo in smoker (following the manufacturer’s instructions) or in a pan
smoker. Heat apple wood chips. When it begins to smoke, place seared
buffalo in for approximately 10 minutes under light smoking conditions.
Remove, chill, and slice thin, about 1/8 inch. Cook hearts of palm in 3
cups of water, approximately 4 minutes and cool. Blanch beets in 3 cups of
water until knife goes through, approximately 7 minutes, cool, and small
dice.
Vinaigrette
In a small saucepan over low heat, reduce the blood orange juice and
tangerine juice by half. You should have 1/2 cup of the juice remaining.
Chill the juices. Place all of the ingredients except oil and egg yolk into
a bowl. Slowly whisk in oil until emulsified.
Place egg yolk into another bowl. Then whisk ingredients slowly into the
egg yolk. Season vinaigrette with salt and pepper.
Yields 3 cups.
To Serve
Place 3 slices of buffalo in center of plate, leaving 1 1/2 inch hole in
center. Mix hearts of palm, beets, lola rosa, bibb, and frisee. Toss with
the vinaigrette. Place in center of buffalo. Garnish plate with 3 each of
the sliced radishes, blood orange and honey tangerine segments, and four
leaves of upland cress.
Page 282
Yield: serves 1
BUFFALO VEGETABLE STEW
2 lb. buffalo
1/4 c. oil
2 lg. chopped onions
2 cloves of minced garlic
2 c. corn
8 c. water
1 tsp. salt
1 tsp. oragano
1/2 tsp. pepper
4 carrots, sliced
3 potatoes, cubbed
1 green pepper (optional)
Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and
onions in the buffalo oil.
Return the meat into pan, add water, corn, salt, pepper.
Cook for 2 hours, or until meat tender.
Add the vegetables and continue to cook until done, about 30 minutes.
BUFFALO, TURNIP, AND BERRY RAGOUT
By: Food Journal of Lewis and Clark: Recipes for an Expedit
1 pound buffalo stew meat, cut into 1 1/2-i; nch cubes

1/3 cup stone-ground cornmeal
1 to 1 1/2 teaspoons salt
1 to 3 tablespoons vegetable oil or othe; r fat
3 to 4 turnips, peeled and cut into eigh; ths
1 medium onion, peeled and quartered
1/2 cup dried blueberries
Lewis’s mention of ragouts and truffles morella reminds us that thoughts of

home and familiar surroundings and food did cross the travelers’ minds. Or
Lewis may have wished to return with something new for President Jefferson
and other epicures.
Prairie turnips are not available commercially. This recipe substitutes the
common turnip.
Toss the buffalo cubes in a mixture of cornmeal, salt, and pepper. Heat 1
tablespoon of oil in a heavy 3-quart Dutch oven over medium-high heat. Add
the buffalo and brown well on all sides, stirring often, for 5 to 7
minutes, adding additional oil if needed. Reduce the heat to medium if
browning too fast. Stir in 2 cups of water, the turnips, onions, and
blueberries. Bring to a boil. Cover and turn the heat to low. Simmer for 1
to 1 1/2 hours, stirring and basting regularly. Serve immediately.
Page 283
by Mary Gunderson
History Cooks® 2003
ISBN 0-9720391-0-4
BUFFALOAF
1 c. fine dry bread crumbs

1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. mixed herbs of your choice
3 eggs
1 c. whole milk
2 lb. ground buffalo
1 c. carrots, shredded
finely chopped celery and onion to; taste
1/2 c. hickory flavored catsup (or hot sau; ce)
Place crumbs, salt, pepper, nutmeg, herbs in bowl. Add eggs and milk; mix
well. Let stand 5 minutes. Slowly blend in chopped buffalo, carrots,
celery, onion. Spread evenly in 9'x13' pan. Spread catsup or hot sauce
evenly on top. Bake 325ºF for 1 hour or until done. Let stand 5 minutes
before cutting.
Page 284
BUFFALOAF CORDON BLEU
By: Kellie
2 eggs
1/4 cup minced parsley – divided
2 cloves garlic – pressed
2 teaspoons salt*
1 teaspoon tarragon
1/4 teaspoon ground black pepper
1 bunch green onions (include green tops) –; chopped
1 tablespoon butter
1 cup swiss cheese – shredded
2 ounces smoked ham – chopped
2 pounds ground bison
1/2 cup chicken broth
Preheat oven to 350°. Beat eggs in a large bowl. Add 2 tablespoons

parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and
pepper. Beat well. Mix in ground bison. Set aside. Sauté onions in
butter until soft. Blend cheese, ham, remaining parsley and onions
in a medium bowl. Set aside. Divide the meat mixture into two equal
parts. Pat one part into the stoneware loaf pan to form a layer. Top
with cheese mixture. Pat remaining meat mixture on top of cheese.
Bake for 45 minutes. Remove stoneware loaf pan from oven and drain
off fat. Bake an additional 30 minutes. Cool for 15 minutes in
stoneware loaf pan, then remove from pan and cool completely in
refrigerator. Cut into thin slices for sandwiches. May also be
served hot.
This is a recipe I got from a local bison ranch. It's SOO good,
even my young boys love it! It also freezes well, and a little goes
a long way.
Page 285
BULLARD'S BEST YET CHILI
1/4 lb pinto beans

1 14 oz. can
3/4 lb onion -- chopped
1/2 lb green bell pepper --
1 chopped
2 garlic clove
1/4 cup cilantro
1/4 cup butter
1 1/4 lb venison -- get butcher to
1 mix
1 beef and pork, then chili
1 grind
1/2 lb pork
1/4 cup chili powder -- (your
1 favorite kind)
1 tablespoon salt
1 teaspoon cumin seeds
1 canned stewed tomatoes
"Wash beans and soak overnight in water 2" above beans. Cook in same
water until done; do not drain. Add tomatoes and simmer for 5
minutes. Saute green peppers in salad oil for 5 minutes. Add onions
and cook until tender, stirring often. Add garlic and cilantro. Melt
butter in large skillet and saute meat for 15 minutes. Add meat to
onion mixture and stir in chili powder. Cook 10 minutes. Add this to
beans and the spices. Simmer covered for one hour; cook uncovered for
30 minutes. "Place beer near chili pot and call me."
Lou's notes: This is my brother-in-law Marvin's recipe. It was

published in Southern Living! Marvin's original recipe called for 2
cans of Rotel tomatoes, but that was really, really too hot. Also, I
replaced the parsley originally called for in the recipe with
cilantro and added an extra garlic clove. Lean beef can be
substituted for venison.
Recipe By : Marvin Bullard
From: Lou Parris Date: 31 Aug 97 Mastercook

Yield: 1 servings
Page 286
BULLETS
hamburger
onions
salt and pepper
flour
Hi. I just joined this group. My Mother used to make us 'Bullets'.

She learned from her Mother. I have Iroquois, Cree, Chippewa, Sioux,
Assiniboine, Ottawa, Blackfoot, French, Scottish........ I haven't
seen any mention of 'Bullets' in all the recipes I read from this
site. Mom would also make up a big mess of Fry Bread to go with them.
She would use hamburger meat, onions cut very tiny, salt and pepper
and enough flour to bind them together well. She would make them the
size of meatballs, and let them boil for hours until a nice thick
gravy was visible in the pot. I'm telling you they were good. I make
them a few times a year, but can never get them to taste as good as
hers. I have really enjoyed reading all the great recipes the resat
of you have put here.
Page 287
BURNETTS WOODCOCK
4 woodcock, properly hung

115 gm butter
1 rasher of bacon per bird
----FOR THE POTATO CAKES----
750 gm waxy potatoes
2 egg whites
1 egg yolk
1 tablespoon capers, chopped
150 ml whipping cream
25 gm butter
----FOR THE SAUCE----
4 pigeon livers (use pheasant
1 or chicken if not available)
55 gm butter
2 tablespoon beef stock
1 salt and fresh ground pepper
1 small glass white wine
1 squeeze lemon juice
First make the potatoes, mash them and let them dry well. Beat the egg
whites very stiffly but not dry. Mix the egg yolk and capers and
cream into the mash and fold in the egg whites. Form small cakes and
fry in the butter until brown.
Spread each woodcock generously with butter and cover with a bacon
rasher. Roast in a preheated very hot oven at 220 deg C for 10-15
minutes, depending on how you like them, more if you must.
For the sauce, saute the livers in butter until just cooked, mash and
sieve them. Put the purJe in a pan, thin with white wine and stock,
add juniper berries, seasoning and lemon juice, and simmer for a few
minutes.
Place the cooked woodcock on the potato cakes and serve with the
sauce.
Source: "Two Fat Ladies", SHOW #FL1CO6 LOCK KEEPERS From: Scott Jones
Date: 07 Sep 99
Yield: 1 servings
Page 288
BUTCHERING AND CURING WHOLE DUCK
5 lb whole duck
3 tablespoon kosher salt
1 tablespoon fresh ground black pepper
Butcher the duck into 8 pieces, discarding the wings and reserving
the fat. Lay the duck portions, skin side down on a platter. Sprinkle
the duck with kosher salt and black pepper. Cover the duck with
plastic wrap and refrigerate for 12 hours. Remove the duck from the
refrigerator and rinse the duck under cool water, rubbing off the
salt and pepper. Pat the duck dry with paper towels.
SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD

NETWORK SHOW #EE2436 From: Dave Drum Date: 25 Oct 97 National Cooking
Echo Ä
Yield: 1 servings
Page 289
BUTCHERING VENISON
1 text file
The neck is then separated at it's juncture with the thoracic

vertebrae and also placed in one of the tubs; later, I cut away as
much meat as possible for stew and sausage -- the bones go into the
roasting pan with the shanks, as does the remainder of the spine
which is separated from the pelvis. The hams are disarticulated from
the pelvis and placed in the tubs. The rear shanks, and all of the
remaining big bones are placed in the roasting pan with the other
stock materials. If you have elected to let the tenderloins remain in
place for chops, then lay out the spine section, slice through the
tenderloins down to the bone at whatever width intervals suit you,
and then finish the cuts with your saw, sawing all the way through
the spine. Place the chops in the tubs with the rest of the meat. You
could also make a crown roast by splitting the spine lenghtwise with
a band saw without removing the ribs, but this is stepping into the
realm of the professional butcher, and I would not advise a first
timer getting this complicated as you could easily ruin the best meat
in the world.
At this point you have the dish tubs with two hind quaters ( hams or
haunches) which I usually roast whole for a festive meal, two shoulder
roasts which can be roasted whole, but is better when cut up
(remember to save those bones for the stockpot!) and turned into
chili or whatever happens to be your favorite stew, two racks of
venison ribs, two backstraps which make wonderful grill fare, two
tenderloins for steaking, the brisket for jerky, and whatever scraps
you may accumulate here and there for sausage. You also have a
rosting pan with the four shanks, the spine and other large bones.
All of this is then taken into the kitchen for a thorough washing in
cold water, and trimmed of any (and all!) bloodshot meat. At this
point, the meat is wrapped, marked, and dated, and *then* popped into
the freezer. The stock materials are thoroughly dried with towels,
returned to the roasting pan and browned in a very hot oven,
preparatory to making a rich brown stock which becomes the basis for
sauces, gravies, and stews. Just follow any recipe you may have for
brown beef stock, and when finished, freeze that as well in two-cup
quanities.
The only remaining task is to saw off the top section of the skull to
claim your rack, and clean up. The whole task doesn't take a hell of
a lot longer than I've described and you will have done it yourself!
In the off chance that you do take the buck of the century, you may
want to consider professional butchering as he will have the
necessary power tools to provide you with large steaks from the round
and an assortment of loin chops, but even then make sure you retain
at least one of the haunches whole for a crowd pleasing feast of
roast venison.
Good luck, good hunting, and good eating! Bryan Logan Newsgroups:
rec.hunting
Yield: 1 servings
Page 291
BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS
2 large butternut squashes, skin and seeds; removed, cut into 2-inch
salt
honey
1/4 cup pumpkin seeds
chopped chives
Place the squash meat into a heavy saucepan and cover with water. Cook
until fork-tender; drain and reserve liquid. Place some of the squash in
a food processor (Be careful--the squash is hot!) Process the squash until
smooth, adding some of the reserved liquid if too thick. Season with salt
and sweeten with honey to taste. Place pumpkin seeds on a baking sheet in
a 350 degree oven and roast until fragrant. Ladle soup into warm soup
bowls and garnish with chives and pumpkin seeds.
CABBAGE ROLLS WITH RAISIN SAUCE
12 cup water
6 large cabbage leaves
1 lb ground venison
1 cup cooked wild or brown rice
1 cup fresh white bread crumbs
1/2 cup fresh mushrooms; chopped
2 eggs; beaten
1/4 cup tart apple; chopped
1 teaspoon salt
1/2 teaspoon pepper
1 sauce:
10 oz beef consomme
8 oz tomato sauce
3/4 cup golden raisins
2 teaspoon paprika
1 teaspoon sugar
Preheat oven to 375 F. In a 4 qt saucepan, bring water to a boil over

high heat. Immerse cabbage leaves for 1 minute or until colour
brightens. Remove and drain.
In a 10 in skillet, combine venison and onion. Cook over medium heat

6-8 minutes til no longer pink, stirring occasionally. Drain. Stir in
rice, bread crumbs, mushrooms, eggs, apple, s&p. Mix well. Spoon
approx 2/3 c venison mixture onto centre of each cabbage leaf. Roll
leaves tightly, folding in sides. Place rolls seam side down in an 8
in baking dish. Set aside.
In a 4 cup measure, combine the sauce ingreds. Pour sauce over the
rolls. Cover with foil. Bake for 30-40 minutesor until sauce is
bubbly and centres of the rolls are hot.
Page 292
>From The Complete Hunter Venison Cookery, Cowles Creative Publishing
Yield: 6 servings
CACTUS STEW
1 cactus paddle (about 8 oz.)

salt
1/2 onion
1 garlic clove
several sprigs cilantro
dry husks from 4 tomatillos, opt.
2 lb. finely diced venison, bison, elk, m; oose, etc.
1 can enchilada sauce
2 tsp. oregano
2 tsp. toasted cumin seed, crushed or grou; nd
2 T. masa harina
1/4 c. water
1/4 c. minced cilantro
1 toasted japones chile, ground, opt.
Use a sharp paring knife to slice off the spine nodes. Trim around the edge
of the paddle where the spines are closer together. It is not necessary to
peel the cactus, only to remove the nodes and spines on both sides. Trim
off
the blunt end where the paddle was cut from the plant. Cut the paddle into
1/4' strips about 2' long.
Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro
and
tomatillo husks to a boil; drop in the cactus strips. (Tomatillo husks help
retain the bright green color of the cactus.) Blanch the cactus until just
crisp tender, about 8 to 10 minutes. Drain strips in a colander and rinse
with cool water.
Place the meat in a pot with 3 cups of water. Simmer, covered, until the
water is just about gone. Drain off the fat. To the drained meat, add
minced
garlic, the red chile sauce and spices. Simmer about 30 minutes. Taste and
adjust salt as needed, then stir in the drained nopalitos. Simmer for 20
minutes. Blend the masa harina and water to make a paste; whisk it into the
stew for a thickener. Simmer 5 minutes longer, then stir in the cilantro.
If
you like a spicy stew, add the japones chile. Serve in bowls accompanied by
warm tortillas.
Page 293
CAJUN RAGIN' RABBIT

1 tablespoon ground black pepper
1 1/2 teaspoon white pepper
1 1/2 teaspoon celery salt
2 whole rabbits about 2 1/2
1 lb ea.; quartered
1 tablespoon canola or corn oil
1 tablespoon creol mustard
Serving Suggestions: Lead off dinner with Smoked Spud Skins, hot from
the smoke. Then serve the rabbit with lightly buttered noodles,
Killed Salad, Squash Relish, and, for good measure, Peanut butter
Cake.
BBQ Tips: The funcution of the cheesecloth in the Ragin' Rabbit and
other recipes is to keep lean meat moist durring its slow smoking.
You can skip the wrapping in smokers designed for moist cooking, such
as water smokers and Cookshack ovens. Directions: About 2 to 3 hours
befor you plan to barbecue, combine the dry rub ingredients in a
small bowl. Massage the meat lightly with oil and mustard and
sprinkle evenly with the dry rub. Place the meat in a shallow glass
ovenproff or other smoke proff dish, cover it, and refrigerate it.
Prepair the smoker for barbecuing, bring the tempture to 200-220F.
Remove the rabbit from the refrigerator and let it sit in the dish,
covered, at room tempture for 30 to 30 minutes. Cur a yard-long
section of cheesecloth and dampen it thoroughtly with water. Uncover
the dish and drape the top of it loosely with several thicknesses of
forled chesecloth.
Transfer the cheesecloth-covered dish to the smoker. Cook for about

1 1/4 hours, wetting down the cheesecloth with warm water a couple of
times in a wood-burning pit, or with other style smokers every time
you raise the lid. The cheesecloth will brown but won't burn if it is
kept moist. Remove the cheesecloth from the meat and discard it.
Continue smoking until the meat is cooked through but still juicy, an
addititional 15 to 25 minutes.
Serve the rabbit immediatly.
Recipe by: Jamison and Jamison - "Smoke & Spice"
Yield: 4 servings
Page 294
CAJUN ROAST VENISON
10 lb hind quarter of venison

1 chopped bell pepper
1 chopped onion
2 sticks celery -- chopped
6 strips bacon
8 oz can sliced mushrooms --
1 undrained
1 salt
1 white pepper
1 cayenne pepper
1 cup red wine (burgundy or
1 cabernet)
2 tablespoon minced green onions
1 tablespoon flour
Cut a pocket into the roast from large end to small end down to the
center bone. Rub roast with salt and peppers inside and out. Fill
pocket with all chopped vegetables except green onions, mushrooms and
parsley. Place in a covered roasting pan and pour wine over roast and
top with bacon strips. Cook in a 300 F oven for 3-4 hours until fork
tender. Remove roast from the pan and add 1 tablespoon of flour to
juice from mushroom and mix. Add mushrooms, green onions and parsley
to pan; cook on medium-high heat until gravy thickens. Place roast
back into gravy and cook, uncovered, for 5 minutes. Slice and serve.
Source: "Cookin' with Mission and Friends 1999"

From: Richard Lee Holbert <oldag85tx@chdate: Wed, 12 Nov 2003 13:09:24
~0600
Yield: 4 servings
Page 295
CALICO BEAR
1/2 lb bacon, cut crosswise into

1 postage-stamp sized pieces
1/2 lb bulk pork sausage
1 lb ground bear
1/2 cup catsup
2 to 4 tbs. cider or wine
1 vinegar
2 tablespoon yellow mustard (like
1 french’s®)
1/3 cup brown sugar
1/3 cup dark molasses
1 tablespoon kitchen bouquet® or chinese
1 brown sauce
1/4 teaspoon tobasco® sauce
1 can butter beans
1 can kidney beans
1 can pork & beans
1 can lima beans
1 can great northern beans
In big skillet, fry Bacon, Sausage and Bear until done. Remove from
pan and add onion to drippings. Cook onion till soft and remove. In
crock pot, combine meats, onion, catsup, vinegar, mustard, sugar,
molasses, Tobasco® and Kitchen Bouquet®. Drain all beans in colander,
rinse if desired. Add to crock pot. Taste for salt and seasonings.
Cook on low for several hours.
From: Lynncgiff@aol.Com (Lynncgiff)
Yield: 4 servings
Page 296
CALVIN'S MUM'S BAKED RABBIT
1 rabbit per person *

----DRY MIX----
1 cup crushed and powdered corn
1 flakes
1/2 cup whole or white wheat flour
1/2 teaspoon chile powder (or 2 or 3??)
1/2 teaspoon lemon pepper
1/2 teaspoon finely crushed tarragon or
1 sub coriander
* or Felis domesticus
Cut rabbit(s) into serving pieces.
Mix all coating ingredients together, roll rabbit in mix to coat.

Brown in deep skillet or dutch oven in olive oil.
Remove rabbit pieces and set aside.
Add regular flour to cracklings and olive oil (about 1:1 ratio), need
about 1/2 cup flour or so for gravy sauce.
Heat oil/flour/cracklings, stirring, until light odor of bread starts

to appear.(Gets thick and pastey)
Let cool 5 minutes, stir in 6+ cups milk to make gravy. Bring to a

boil, stirring to prevent sticking. Gravy should thicken and lumps
dissolve after a little boiling. Stir in enough half&half to cover
rabbit pieces. Add more chile powder and salt to gravy if desired.
Place rabbit in pot, bones sticking up for handles. Cover all meat if
possible. Bake, covered, 1 1/2 hours at 275-300 degrees F.
Serve gravy over wild rice, with buttered yeast rolls, tossed salad
on the side.
I learned to cook this from my mother, who is an excellent wild game

cook. (I did add chile powder, she doesn't use very much.) She often
served rabbit with corn bread, sweeter than usual, with whole kernel
corn and chopped peppers added. MMMmmmm.
From: Calvin Donaghey; Chileheads Mailing List
MM Format by Dave Drum - 12 November 1999
FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 11-20-02
Yield: 1 servings
Page 297
CAMPFIRE BANNOCK

1 teaspoon sugar
1/2 teaspoon salt
1/2 cup lard or bacon fat
1 1/2 cup water
* In a large bowl, mix flour, baking powder, sugar and salt. Cut in
lard until small balls form. With a fork, stir in enough water to
make a soft dough.
* Place dough in a greased medium cast-iron skillet or twist onto
willow sticks. Prop up on the side of the campfire.
* Once bannock has browned, give it a quarter turn and brown some
more, continuing until the whole top is browned.
* Flip bannock in pan and brown the other side.
Serves 6 to 8.
From: Lindsey Jones
Yield: 4 servings
CANADIAN BROILED WOODCOCK
4 woodcocks
4 slices bacon
4 slices buttered toast
Sprinkle woodcock with salt and pepper. Wrap with bacon and fasten
with toothpicks. Place in broiler pan about 6 inches from heat.
Broil 8-10 minutes on each side or until tender, basting frequently
with butter. Sprinkle with parsley.
Yield: 4 servings
Page 298
CANADIAN LYNX STEW
2 lb lynx meat
4 tablespoon fat
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon summer savory
1/4 teaspoon oregano
4 potatoes, quartered
4 carrots, diced
1/2 celery, chopped
2 tablespoon flour
1/2 cup cold water
Wash meat well, pat dry, and cut into 2 inch cubes.
Melt fat in a heavy pot, add meat and cook until nicely browned.
Add onions and seasoning.
Cover with cold water, bring to a boil then reduce heat, place a lid
on the pot and simmer for 1 1/2 hours.
Add cut potatoes, carrots and celery and continue cooking for 1/2
hour or until meat and vegetables are tender.
Make a paste of the flour and water and add to the stew, stirring
gently until thickened.
Just before serving add the Worcestershire sauce. Serve hot. Serves 4.

Canada 1973

http://www.interlog.com/~rosewood
Yield: 4 servings
Page 299
CANDIED CHOPS
6 medium venison chops/steaks/pork

1 chops
1 salt and pepper -- to taste
1 1/2 cup brown sugar
1 lemon -- sliced
3 cup ketchup
2 tablespoon corn oil
1/2 cup water
Salt and pepper each steak/chop to taste. Brown steak/chops in large

fry pan for 5 minutes each side. Remove venison and drain juice.
Cover each piece of meat with toppings as follows: Completely cover
each piece with ketchup. Sprinkle each piece with brown sugar in the
center of the steak or chop. Add water to pan; cover and simmer on
low heat for 1 hour. Remove from pan and serve with toppings intact.
Recipe By : Ken Miller
From: Western Mexican Cookbook
Yield: 1 servings
CANDIED POPCORN
By: 'Mignonne' <tsiwoni@minsrecipes.com>
13 cups freshly popped corn

1 egg white, lightly beaten
2 tablespoons honey
2 teaspoons vanilla extract
3/4 cup splenda no calorie sweetener, granu; lar
1/2 teaspoon salt
1/2 cup salted roasted peanuts
Use freshly popped corn and remove any kernels that did not pop. The
surprise in this recipe is the great reduction of sugar in comparison to
the
classic version.
Bake Time: 25 minutes
PREHEAT oven to 325F. Spray a 15- x 10- x 1-inch pan with cooking spray.
Place popped corn in a large bowl. Set aside.
COMBINE egg white, honey, vanilla, SPLENDA No Calorie Sweetener, Granular

and salt in a small mixing bowl, whisking until blended. Stir in peanuts.
Pour mixture over popped corn, tossing to coat. Spread mixture in prepared
pan.
BAKE 25 minutes, stirring occasionally. Remove from oven and spread on

waxed paper to cool. Store in an airtight container.
This recipe, when compared to a traditional recipe, has a 30% reduction in
Page 300
calories, a 47% reduction in carbohydrates and a 79% reduction in sugars!
Yield: 10 servings
Preparation Time (hh:mm): 15 mi
CANNED CHICKEN OR RABBIT
1 chickens
1 rabbits
Dress animals and cut up as for frying parts. Trim off all fatty
parts. Refrigerate fresh meat overnight. Set aside giblets for other
preparation; they discolor the meat when canned. Take the bony parts:
necks, backs and wing tips and prepare a broth with them. Strain the
broth and discard the bones. Add the meaty parts to the broth. Cook
until just done. Chill; remove congealed fat, de-bone and re-heat.
Pack the hot meat in jars and cover to within 1" of the top of the
jars with boiling broth, adding up to 1 tsp salt and 1/4 tsp pepper
per quart. Process at 10 lb for 75 min [pints] to 90 min [quarts].
From: Marjorie Scofield Date: 04-09-96
From: Jim Weller Date: 16 Dec 02
Yield: 1 text file
CANNED RABBIT STEW
5 large rabbits cooked and deboned

15 lb potatoes
1 large celery stalk
5 lb carrots
2 lb onions
12 chicken bullion cubes
2 quart homecanned peas
Add water to your liking. When the vegetables are soft, have canning
jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling
water bath for 3 hours; if you have a pressure cooker, 90 minutes.
Makes about 25 quarts.
Recipe By : Michelle Heath
Yield: 1 servings
Page 301
CANNED VENISON
1 venison
Save scraps or tougher pieces of the butchered venison, and use for
canning. Take and brown the meat in butter/oil and place slices of
onion, 1 tsp. salt, 1/4 tsp. pepper and 1/4 tsp. garlic powder into a
quart jar. Putting the onion on the bottom of the jar, meat, and then
seasonings. Add a bit of water to the browned drippings and pour a
bit into each qt. jar. (Not alot, just some, do NOT fill with liquid.
Add tops to jars and pressure cook quarts for 90 minutes at 10#
pressure. When time is up, shut off heat, and move canner from
burner. Let canner cool on it's own, do NOT cool with cold water.
This will take about 30-45 minutes (you can test by lifting the gauge
a bit to see how much air is coming out.)
One Dish Meal
1 qt. canned venison (drained) 2 cans (16 oz) mixed vegetables,

drained 1 can (16 oz) diced tomatoes, drained 1 can (4-8 oz) can
mushrooms, drained Bisquick, or similar
Cut venison into bite sized pieces. Place in bottom of 9x13" pan.
Mix next 3 ingredients. and spread evenly over venison. Make biscuits
and drop onto top of all. Bake at 400 degrees or until biscuits are
done. Serve with gravy (Either make gravy out of liquid drained from
venison, or use store bought mushroom or brown gravy.) From: "Gail"
<gwallenm@northland.Lib.Mi
Yield: 4 servings
CANNED VENISON, CARIBOU OR BEEF
1 venison
Use the less tender parts usually reserved for stews. Cut into 1"
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.
Yield: 1 batch
Page 302
CARIBOU BOURGUIGNON
1/4 lb salt diced pork

3 strips diced bacon
1 flour
3 lb moose round or rump cut in
1 cubes
1 moose kidney, thinly sliced
1 1/2 tablespoon currant jelly
3 bouillon cubes
2 onions chopped or two dozen
1 pearl onions
4 carrots, sliced
2 bay leaves
2 teaspoon thyme
1 butter
3/4 cup cream
2 cup red wine
Fry salt pork in skillet and cook bacon. Put aside.
Shake the meat chunks and kidney slices in salted and peppered flour.
Brown the meats in the salt pork fat. Remove to the casserole dish.
Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in
the 2 bouillon cubes and melt, stirring to blend over low flame.
Glaze the onions, carrots, and garlic slices until sticky with glaze
but not caramelized. Remove to casserole. Stir in red wine, then
the can of mushroom soup,(can use beef broth). Sir in bay leaves and
thyme and smooth out the liquid. Set aside. Cover and simmer for
2-21/2 hours, adding water if stew thickens too much. Add vegetables
to casserole for the last 30-40 minutes of cooking.
Saute the mushrooms in butter for 2-3 minutes, then add the cream.
Cook down until the cream has thickened-about 5 minutes. Add bacon to
the mushroom mixture just long enough to warm them, and add to stew
along with parsley.
This is excellent served with noodles. Serves 6

~0400
Yield: 4 servings
Page 303
CARIBOU BURGERS
1 lb ground caribou
4 oz ground pork
1 salt
1/2 medium onion; chopped
1 bread crumbs or other cereal option; al
1 your favorite burger spices, herbs; and condiments to taste
1 egg; to bind the ingreds
Because caribou has so little fat, you'll need to add some pork for a
juicy burger.
Mix all the ingredients handling as little as possible. Heat grill or

broiler. Brush burgers with vegetable oil and grill about 4 minutes;
turn and cook to desired doneness. Serve on rolls with your choice of
condiments.
Yield: 4 servings
CARIBOU CHILI
4 lb caribou, chunked preferred or groun; d

1 teaspoon oregano
2 teaspoon cumin
1 cup red wine, beef broth or beer
1 1/2 cup canned tomatoes and juice or small; can tomato paste
2 teaspoon liquid hot pepper sauce or
1/2 teaspoon cayenne pepper salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Optionally, the
sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.
If possible, allow chili to cool and sit for at least 6 hours before
re-heating and serving. It always tastes better the second day. Extra
optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell
pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts
All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little
red wine vinegar and an equal amount of brown sugar Up to 2 tb
Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This
is *illegal* <G> in Texas but quite common in the rest of the world!]
1/2 c or more Mushrooms chopped
Yield: 8 servings
Page 304
CARIBOU GOULASH
2 lb boneless stewing meat

1 marinade:
1 1/4 cup red wine
1 onion; chopped
1 medium carrot; sliced thin
6 black peppercorns
1 bay leaf
1 flour for coating
2 large sweet red bell peppers; cubed
1 medium onion; chopped
1 rib of celery; sliced
14 oz canned tomatoes
1 teaspoon caraway seeds (opt'l)
1 salt
1 lb potatoes
1 1/4 cup plain yoghurt or sour cream
In a shallow dish, combine all the marinade ingredients and add the
cubed caribou. Cover and leave in a cool place for 24 hours. Remove
the meat cubes from the marinade. Pat dry and roll in a little flour.
Strain the marinade and reserve.
Cut the peppers in half and remove seeds. Chop the peppers into
cubes. Chop the onion and mince the garlic. Cut the celery into 1/2
inch slices. Heat the oil in a large frying pan, and brown the
caribou quickly. Remove it, then add the chopped vegetables to the
oil and saute quickly; but do not allow to brown.
Put the caribou and fried vegetables into a flameproof casserole. Add
the tomatoes, roughly chopped, and the tomato paste.
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on
to the contents of the casserole, and pour in the marinade liquid.
Stir well and bring almost to boiling. Cover. Turn down the heat and
simmer gently on top of the stove for 1 1/2-2 hours.
25 minutes before the goulash is ready, add the potatoes, peeled and
cubed.
Just before serving, add the yoghurt/sour cream and stir. Taste for
seasoning: more paprika or caraway may be added if liked.
Yield: 6 servings
Page 305
CARIBOU PEPPER STEAK
2 lb caribou steak, cut in strips

1/2 cup flour
1/4 teaspoon pepper
1/2 cup shortening, lard or bacon grease
1 can stewed tomatoes, save juice
2 cup water
2 beef bouillon cubes
3/4 teaspoon salt
3 green peppers, cut in strips
1 steamed rice
Melt the lard in a large skillet. Dredge the caribou in the flour and
pepper mixture. Brown the meat in the hot fat, add the liquid from
tomatoes, water, onion, garlic powder & bouillon cubes. Cover &
simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper
strips, cover & cook 10 minutes more. Add the tomatoes, cook until
tomatoes are hot. Serve over hot cooked rice.
Yield: 8 servings
CARIBOU PIE
2 lb caribou or moose steak

1/4 cup flour
1/4 cup lard
1/2 teaspoon mace
4 bay leaves
1/2 teaspoon fresh lovage or celery
1 seeds
1 cup red wine
1 rich pastry crust
Cut meat into 1" cubes & roll in lemon juice. Mix flour & chili
powder; dredge cubes in mixture. Heat lard in large skillet & brown
meat a few at a time. When all are seared; return to pan; add spices
& red wine. Cover with cold water & bring to boil. Lower heat &
simmer, covered, for 1/2 hour. Transfer meat to pie dish & top with
crust. Bake at 400 oven for 20-25 minutes.
File
Yield: 1 servings
Page 306
CARIBOU ROAST IN GIN
1 caribou roast
1 strips of bacon
1 marinade:
6 peppercorns
1 medium parsnip; diced
2 ribs celery; chopped
1 cup cider vinegar
1 cup beef bouillon
1 cup gin
Combine all the marinade ingredients except the gin. Bring to a boil
and simmer about 5 minutes, remove from the heat, add gin and cool.
Place roast in marinade to cover. Let stand refrigerated for 48 hours
or more.
Remove from the marinade; place on a roasting rack in a large

roasting pan and drape with bacon. Roast uncovered in a preheated 350
degree F. oven for 15 min per pound. Remove the bacon for the last 30
minutes of cooking and baste roast with the strained marinade and pan
drippings.
Remove the roast and let sit 5-10 min before carving. With a little
butter and flour make a gravy from the pan drippings and balance of
the marinade.
The gin is juniper flavored alcohol and juniper is a traditional game

flavoring. The gin works quite well if you don't have any whole
juniper berries available.
Yield: 1 roast
Page 307
CARIBOU SAUSAGE #1
15 lb caribou
5 lb pork; fresh
3 oz water
1 oz pepper; black
3/4 oz ginger; ground
1 1/4 oz nutmeg; ground
1/2 oz allspice; ground
1/2 oz coriander; ground
2 oz paprika
10 oz salt
1 tablespoon liquid smoke; opt'l
1 sausage casings
Grind together the two meats and mix thoroughly. Add the water. Mix
the spices thoroughly and mix well into meat mixture. If sausage is
to be smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
OR make into patties for freezing.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to
allow for swelling. Tie the ends with string; put into a large kettle
of cold water and bring to a boil. Cook for about 1 hour, being sure
to prick each sausage with a fork after boiling 10 minutes. Drain and
cool.
They can also be canned after boiling.
Yield: 1 batch
Page 308
CARIBOU SAUSAGE #2
4 lb coarse ground caribou

1 lb fine ground bacon
1 tablespoon salt
1 tablespoon sage ***
1 teaspoon allspice
2 tablespoon sugar
1 teaspoon coriander
1 1/2 teaspoon mustard seed
1 cup cold water
N. B. If sausage is to be frozen, do NOT use sage as it becomes

poisonous when frozen! Substitute savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
Yield: 1 batch
CARIBOU SAUSAGE #3
4 lb caribou
2 lb lean pork
1 large onion; chopped
2 lb potatoes; grated
2 tablespoon salt
1/2 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon cayenne and other spices to taste
1 sausage casings
Grind together all the meats with the onion. Next mix the potatoes
with the meats. Add spices and mix thoroughly.
Prepare as for Caribou Sausage #1.
Yield: 1 batch
Page 309
CARIBOU SAUSAGE .001
15 lb caribou
5 lb pork; fresh
3 oz water
1 oz pepper; black
3/4 oz ginger; ground
1 1/4 oz nutmeg; ground
1/2 oz allspice; ground
1/2 oz coriander; ground
2 oz paprika
10 oz salt
1 tablespoon liquid smoke; opt'l
1 sausage casings
Grind together the two meats and mix thoroughly. Add the water. Mix
the spices thoroughly and mix well into meat mixture. If sausage is
to be smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
OR make into patties for freezing.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to
allow for swelling. Tie the ends with string; put into a large kettle
of cold water and bring to a boil. Cook for about 1 hour, being sure
to prick each sausage with a fork after boiling 10 minutes. Drain and
cool.
They can also be canned after boiling.
Yield: 1 batch
Page 310
CARIBOU SAUSAGE .002
4 lb coarse ground caribou

1 tablespoon salt
1 tablespoon sage ***
1 teaspoon allspice
2 tablespoon sugar
1 cup cold water
N. B. If sausage is to be frozen, do NOT use sage as it becomes

poisonous when frozen! Substitute savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
Yield: 1 batch
Page 311
CARIBOU STEAK, GARLIC STIR-FRY
2 lb caribou steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
1/4 cup sherry
3 large green bell peppers cut into 1/2 str; ips
1 cup water chestnuts
1 sherry
1 sesame oil
1 hot steamed rice
Cut meat against the grain into 1/2 inch strips. Pound to tenderize.
Make a marinade for the meat by combining soy sauce, bouillon,
ginger, garlic and sherry. Marinate steak over night in the
refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and
saute chopped garlic until it turns golden brown. Remove, leaving at
least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry and sesame oil to meat while it's
browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade

into a separate pan and add cornstarch. Simmer until thick. Stir-fry
green pepper and water chestnuts in the wok. Add meat and marinade
sauce. Add a dash sesame oil to taste. Serve over steamed rice.
Yield: 8 servings
Page 312
CARIBOU STEAKS WITH GREEN PEPPERCORN SAUCE
4 caribou steaks 1 thick

3 centiliter garlic or to taste
1 green peppercorn sauce:
4 tablespoon butter
1/4 cup whole green peppercorns
1 salt to taste
1 tablespoon cognac
Carefully trim away all visible fat. Combine garlic and olive oil.
Pour over steaks and marinate, refrigerated, over night. Season
steaks with salt and freshly ground pepper. Broil or grill 5 - 7
minutes per side or until meat has only a hint of pink.
For the sauce: in small sauce pan, melt butter and stir in remaining
ingredients. Heat to boiling, stirring occasionally. Place the steaks
on warmed plates and pour the sauce over them
Yield: 4 servings
CARIBOU STEAKS WITH WHISKY SAUCE
2 tablespoon butter; divided

1/4 cup finely chopped shallots
5 cranberries,crushed
1/4 cup scotch whiskey
3/4 cup orange juice
2 tablespoon red currant jelly
1 teaspoon dijon mustard
2 teaspoon cornstarch
2 tablespoon water
4 caribou steaks
Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook

over med. heat until shallots soften. Add Scotch whiskey and heat
until just boiling. Stir in orange juice, lemon juice, jelly and
mustard. Heat until boiling. Combine cornstarch with water. Stir into
sauce; cook until thickened and set aside.
In a frying pan melt the remaining 1 tbsp. butter and saute the
steaks. Do not overcook. Serve immediately with sauce.
Yield: 4 servings
Page 313
CARIBOU STEW
2 lb caribou (boneless)
flour; for dredging
oil; for browning meat
1/2 c red wine
1/8 c worcestershire sauce
1 c lentils
4 small potatoes, quartered
1 carrot; peeled and sliced
1 celery rib; chopped
1/2 c parsnip or turnip; diced
1 jalapeno pepper, diced or
2 md banana peppers, chopped
1 bay leaf
spices and herbs to taste
Dredge meat in seasoned flour and brown in a frying pan with a little
oil. Transfer to a large sauce pan or crockpot, add the rest of the
ingredients with enough water to cover. Simmer for 2 hours on low or
10 hours in the crockpot. Adjust seasonings and serve.
CARIBOU STROGANOFF
1 1/2 lb caribou steak or boneless stewing m; eat (cut in 1/2 strips)

1/2 cup flour
1/2 teaspoon salt
3 tablespoon lard or bacon fat
1 cup water
1 cup sour cream
1 steamed rice or noodles
1 paprika
Pound stew meat to tenderize. Good quality steaks will not need this.
Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and
mushrooms in fat for 5 minutes. Remove them; add meat and brown.
Remove meat from pan. Add remaining flour to drippings in pan. Add
Worcestershire and the bouillon dissolved in hot water. Cook until
thickened. Add sour cream. Heat until gravy just barely simmers. Add
the cooked meat and vegetables and heat. Serve over rice or noodles.
Sprinkle with paprika to accent.
Yield: 4 servings
Page 314
CARIBOU SWISS STEAK
----CARIBOU----
2 lb caribou round steak
1 single salt to taste
1 single pepper to taste
1 single flour
1 single fat
----SAUCE----
1 #2 can tomatoes
1 #2 can water
2 tablespoon fat
1 single pepper to taste
1 single simmer for 30 minutes
A two pound caribou round steak. Salt, pepper and dredge with flour.
Pound flour into meat. Brown in hot fat, drain off excess fat and
pour sauce over steak. Cover and simmer about 2 hours.
~0800
Yield: 1 servings
CARIBOU SWISS STEAK #2
2 lb caribou steak (fat trimmed off)

1 single flour
1 medium onion
1 single cream of mushroom soup
Dip "steaklets" in flour, brown and cook almost done in well-greased

iron skillet.
Slice 1 medium onion over caribou. Add 1 or 2 cans mushroom soup,

little water. Bake, covered closely, in 350 degree oven for 45
minutes - 1 hour or until fork tender. Turn occasionally.
~0800
Yield: 1 servings
Page 315
CARIBOU TENDERLOIN STEAK WITH CHANTERELLE MUSHROOMS AND C
4 caribou tenderloin steaks (5

1 to 6 ounces each, about 3/4
1 inch thick)
1 tablespoon butter
2/3 cup rich beef stock
1/2 cup dry white french vermouth
1/4 teaspoon salt
1 teaspoon freshly squeezed lemon
1 juice
2 tablespoon finely chopped fresh
1 tarragon leaves
1 cup cooked chanterelles
1 cup cooked chanterelles:
3/8 lb chanterelles
2 tablespoon butter
1 small minced shallot
1/4 teaspoon salt
1/2 teaspoon chopped fresh tarragon
Cook the mushrooms: Carefully remove any dirt from the chanterelles
with a soft-bristled brush. Melt butter in a 12 inch skillet over low
heat. Add the mushrooms, salt, and a few grindings of black pepper.
Toss to coat the mushrooms with the butter and cover the pan. Cook
slowly, stirring occasionally, until the mushrooms are tender but
have a slightly firmness, about 15 minutes. Stir in shallot and
tarragon. Cook, covered, 5 more minutes. The mushrooms should be
lightly browned with no juice remaining in the pan. Pat the caribou
steaks with paper towels. Heat the oil in a large nonstick skillet
over medium high heat, add the steaks and cook 2 minutes on each side
for medium rare. Transfer to a plate; cover and keep warm. Pour off
fat in the skillet and return to the pan to medium high heat. Add the
butter, and after it has melted, stir in the chanterelles. When the
mushrooms are hot, pour in the stock and vermouth. Cook at a brisk
boil, stirring occasionally, until the liquid has reduced by half and
is syrupy. Add the cream, salt, and pepper, and continue reducing for
several minutes until the sauce has thickened and coats a metal
spoon. Stir in the lemon juice. Stir in the tarragon and return the
steaks back to the pan. Cook briefly just to heat through, while
spooning the sauce and mushrooms over the meat. Serve immediately.
From - New Cooking from the Old West / Greg Patent

From: Hill8628 <hill8628@netzero.Net> Date: Sun, 13 Jul 2003 20:11:30
~0400
Yield: 4 servings
Page 316
CARIBOU VEGETABLE SOUP
3 quart water
3 potatoes, diced
2 3 lb. shank meat (or any
1 stew meat)
2 ribs celery with leaves
29 oz can tomatoes
1 shank bone sawed in pieces
1 (optional)
1/2 teaspoon thyme
3 carrots, cut up in chunks
2 bay leaves
1 onion, sliced
1/4 teaspoon savory
Boil water, put in meat, bone, and bouillon cubes. Bring to a boil,
and cook for 2 1/2 hours. When cooled discard the congealed fat.
Bring broth to boil again. Add the vegetables, salt, pepper, and the
herbs and simmer covered for 20-30 minutes depending on how large the
carrot and/or potato chunks have been cut.

~0400
Yield: 4 servings
Page 317
CAROLINA ROAST VENISON
1 tablespoon salt
5 lb venison roast
1 onion; chopped
1/4 cup barbecue sauce
1 barbewcue sauce:
1 tablespoon pepper
1/4 cup vinegar
1 tablespoon salt
1/4 cup water
1 small box dry mustard
1/4 cup butter/margarine
1/4 cup sugar
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T.
vinegar and 1 T. salt for 4-5 hours. REmove and wipe dry. Sprinkle
lightly with pepper and brush with sauce. Add onion and enough water
to cover bottom of covered roaster. Bake in 325 deg. oven the first
hour; then lower heat to 275 deg. for an additional 3 hours. Baste
often with sauce and juices from roast.
From: Western Mexican Cookbook
Yield: 6 servings
CASSEROLE OF PIGEON [EMPIRE COOKERY]
1 pigeon
1 carrot
1 turnip
1 small onion
1 celery
1 bay leaf
1 parsley
1 tablespoon flour
1 gravy
1 bacon
Fry vegetables in butter in a pan, add the flour, then some good
gravy. Run through a wire sieve.
Rub butter on pigeon and fry gently, then place in a casserole,

add sauce and bake in oven for half an hour.
from THE EMPIRE COOKERY BOOK

published 1940
Page 318
From: Kevin Jcjd Symons Date: 03 Mar 98
Yield: 1 servings
CASSEROLE OF VENISON W/ PRUNES & PICKLED WALN
2 tablespoon flour; all-purpose (heaped)

1/2 teaspoon salt
1 black pepper to taste
3 lb venison; cut into 1-inch
1 . cubes
4 tablespoon sunflower oil
3 onions; finely sliced
2 1/2 cup red wine
2 1/2 cup water
1 can pickled walnuts; 15oz, drain
8 prunes; soaked until soft,
1 . stoned & chopped
The prunes and pickled walnuts provide just the sweet and sharp
contrast that complements the flavour of venison so well.
Put the flour, salt and a good grinding of pepper into a bowl. Toss
the pieces of venison in the seasoned flour to coat. Heat the oil in
a heavy flameproof casserole and brown the meat, a few pieces at a
time; remove the browned meat and keep it warm while you brown the
rest. When all the meat is browned, add the onions to the casserole
and cook them until they are soft and translucent, 5-10 minutes. Stir
in the wine and water, scraping the bits off the bottom of the
casserole with a wooden spoon. When the liquid is simmering. replace
the browned meat in the casserole, and stir in the pickled walnuts
and prunes.
Cover the casserole with a lid, and cook in a preheated moderate
oven (350oF / 180oC / gas 4) for an hour. Let the casserole cool
completely, then store in the refrigerator overnight. Cook it for a
further hour at the same temperature before serving. All stews and
casseroles benefit in flavour from reheating. "Lady MacDonald's
Scotland: The Best of Scottish Food & Drink"
by Claire MacDonald A Bullfinch Press Book by Little, Brown &
Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The
WEE Scot -- pol Mac Griogair
Yield: 8 servings
Page 319
CASSEROLED DOVE BREASTS AND WILD RICE
10 dove breasts
1 juice from 1/2 lemon
1 salt
1 pepper
1 rib celery
1/2 lb mushrooms (that's one half
1 pound)
4 scallions (green onions)
3 tablespoon butter
1/4 teaspoon tarragon
1/2 cup white wine
1 1/2 cup chicken stock (that's one
1 and one half cups)
2/3 cup wild rice (that's two thirds
1 cup)
I tried a new dove recipe this past weekend and thought I would pass
it along. This has to be one of the best recipes for doves I have
ever used.
Rinse the wild rice, drain, and set aside. Skin the dove breasts,
wipe with lemon juice, and salt and pepper the breasts. Chop the
mushrooms, scallions and celery. Sautee them in the butter lightly
(3-5 minutes). Put the wild rice in the bottom of a casserole dish.
Arrange the dove breasts on top of the wild rice. Pour celery,
mushroom, and scallion mixture over doves. Add rest of ingredients
(tarragon, white wine, and chicken stock). Place the dish, covered,
in a 325 degree preheated oven and let cook for one and one half to
one and three quarter hours (90 - 105 minutes).
This recipe keeps the dove breasts moist and tender!!!
Keith
This sounds like a good recipe. However, if you really want to go

all out, here are few suggested changes:
Pluck and draw the dove and use the back, leg and thigh too. In a
roasting pan, baste the little babies with chicken or duck fat
(butter will do in a pinch but be liberal with the fat so the birds
remain moist). pre-heat the oven to 300 degrees and roast them. Baste
every 20 minutes and check to see if they're done everytime you go to
baste (you can tell by proding at the breast meat with a fork. If it
pulls away from the sternum fairly easily then it is done. It's best
to undercook slightly at this point because you will be cooking them
again with the rice). Now take and pull the meat from the birds and
set aside. Take the remaining bones and put into a stock pot and
cover with cold water until about two inches above the bones. Add a
quartered onion to the pot along with a bulb of garlic (around 8
cloves - cut in half and use germ too). Add a carrot (broken into two
or three pieces). Bring the stock to a boil and reduce heat to low
and let slowly simmer for two hours minimum (I'd suggest 4 hours).
Page 320
Add water if it drops below the bones. Substitute dove stock for the
chicken stock below.
Now take the pan drippings from the roaster and pour into a skillet
(add duck/chicken fat or butter until you have about 3 or 4
tablespoons of fat (total) in the skillet. Saute chopped veggies in
this mixture. Add wild rice to the skillet and coat well with the fat
(stir for about 3 minutes). Now add the dove stock (see amount below)
directly to the skillet and bring to a simmer for 3 or 4 minutes. Now
add to the casserole dish along with the meat, wine (see amount
below) and tarragon (personally, I'd use sage here but it's because I
hate tarragon). The cooking times listed below will need to change
for this recipe as well. Cover dish and bake at 350 degrees for 45
minutes.
I hope my modifications don't offend you Keith. Your recipe really

is one of the better ones I've seen on this group.
Ken Ihrer -- The Cajun Game Chef
Yield: 1 servings
Page 321
CASSEROLED PIGEON W/ HERBS AND SPICES (SCOTTISH MEDIEVAL)
1 ** british measurements **
4 pigeons; oven-ready
12 centiliter garlic
4 teaspoon fresh thyme; chopped
2 tablespoon fresh parsley; chopped
1 drippings or lard for frying
1/2 pint chicken stock
1/2 lemon; juiced
1 pinch ground ginger
1 pinch saffron threads
1/2 teaspoon ground cinnamon
1 fresh herbs for garnish
Stuff each pigeon with 3 garlic cloves, 1 tsp fresh thyme and 1/2 tbsp
fresh parsley. Season with a little salt and freshly milled black
pepper, then brown the pigeons all over in a little dripping or lard
in a heavy flameproof casserole which is just big enough to take
them. Pour over the stock, then add the lemon juice, ginger, saffron
and cinnamon. Cover with a lid and cook in the centre of a moderate
oven (350øF / 180øC / gas mark 4) for about 1 to 1 1/2 hours or until
very tender. Taste the gravy and adjust the seasoning as necessary.
Serve each person with a pigeon arranged on a slice of wholemeal

toast with a little gravy poured over. Garnish with fresh herbs.
Makes about 4 servings. ** A Book of Historical Recipes **

: by Sara Paston-Williams The National Trust of Scotland, 1995
ISBN = 0-7078-0240-7
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
ORIGINAL RECIPE::
Peiouns ystewed (dated 1390)
"Take peiouns (pigeons) and stop hem with garlec ypylid (peeled) and
with gode erbis ihewe (chopped herbs), and do hem in an erthen pot;
cast therto gode broth and whyte grece (lard), powdour fort (a
mixture of hot spices such as pepper and ginger), saffron, verious
(verjuice) and salt."
From: Fred Ball Date: 30 Nov 96 National

Cooking Echo Ä
Yield: 4 servings
Page 322
CECINA: MEXICAN JERKY
1 venison
Cecina is a Mexican jerky preferably done with venison. The larger

roasts with no fat and few sections are perfect to cut accordion style
1/4 inch thick, rub down with lemon and salt and stretched out to dry:
1.under the sun covered with cheese cloth, 2.in a 180°F oven stretched
over the racks or3. in a food dehydrator. Dry it until it is the
consistency of leather (not hard and brittle). You may dry it a little
more if you plan on storing it very long. It does not take a long time
to dry using these methods: on a hot sunny day (cooling racks
covering a table outside) loaded with venison and covered with cheese
cloth may take 4 to six hours depending on the humidity. Your being
in the south means you might have an extra vehicle (junker) on the
lot that would work as a table and makes a great heat sink to speed
up drying time (that's whut I did). The hardest part of this recipe
is watching it cook for 4 hours keeping a cold Tecate in your hand.
Cecina is cooked briefly in a hot oiled skillet or grilled and sliced
like fajitas to serve with tortillas, salsa lime and guacamole.
Venison is a rare treat in southern Mexico, so the last 10 pound
batch I brought to in-laws disappeared the same night. Hope this
helps Enjoy, DaveR From: "Daver" <dave@ranchman.Com> Date: Thu,
15 May 2003 06:26:32 -0500
Yield: 4 servings
CEDAR PLANK VENISON LOIN ROAST
2 lb venison loin roast

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

Page 323
From: "Steven Friedman" <sfriedman@dockdate: Thu, 5 Feb 2004 01:50:41

~0800
Yield: 4 servings
CEVAPCICI (CZECH SAUSAGES WITHOUT CASING)
1 lb regular, not lean, ground

1 beef (venison)
2 garlic cloves, crushed, then minced
1/2 teaspoon salt
1 1/2 tablespoon all purpose flour
Place beef in a bowl; knead in garlic, paprika, salt, and pepper.

Divide meat into 20 parts. With damp hands form each part into a
2-inch long sausage. Roll each in flour, then shake off excess.
Refrigerate until firm (can be frozen at this point). Place in metal
hot dog holder. Grill over charcoal for six minutes, turning at least
once. Can be panfried too, without any additional grease.
From: Ndooley@blue.Weeg.Uiowa.nospam.Edu (Nancy)

From: Jim Weller Date: 08 Nov 98
Yield: 4 servings
CEVAPCICI (SAUSAGES WITHOUT CASING)
1 lb regular, not lean,ground

1 beef (venison)
2 garlic cloves,crushed,then
1 minced
1/2 teaspoon salt
1 1/2 tablesspoon all purpose
1 flour
Place beef in a bowl; knead in garlic,paprika,salt, and pepper.Divide

meat into 20 parts.With damp hands form each part into a 2-inch long
sausage. Roll each in flour, then shake off excess.Refrigerate until
firm(can be frozen at this point).Place in metal hot dog holder.
Grill over charcoal for six minutes, turning at least once.Can be
panfried too, without any additional grease.
Yield: 1 servings
Page 324
CHACON SPECIAL
1 lb ground beef
1 can chili/beans
1can pork&beans
1can whole kernel corn(drained)
1 can kidney beans(drain)
1/2 onion chopped
1/2 c.grated cheddar cheese
1/2 c.crushed fritos
tortillas
sour cream
more cheese
Brown beef,and onion...drain off fat..add chili and let simmer for 10-15
minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add
shredded
cheese and fritos..on top cook till cheese melts..the kids put this in
torillas with more cheese and sour cream and salsa..that is if I don't bake
it between cornmeal layers..hubby adds a can of crushed tomatoes when he
cooks it..
CHAR GRILLED KANGAROO W' WILD ROSELLA FLOWER/NATIVE PEPPE
4 kangaroo fillets, 200gm each

250 ml beef stock, or water
8 rosella flowers
4 native pepper leaves
1 teaspoon cornflour, mixed to a thin paste wi; th cold water
Make a small pocket in the centre of each fillet and insert rosella
flower.
Char grill fillets to desired state.
While fillets are cooking, heat stock, add remaining rosella flowers
and pepper leaves. When fillets are cooked, add to the stock. Leave
for a minute or two to allow some juices to flavour the sauce, then
thicken sauce with cornflour.
Serve with brown rice or potatoes.
[Substitute the Rosella flowers with hibiscus, [I have used Szechuan

pepper to substitute the native pepper taste
originally from KANGAROO COOKIN', by Peter Winch From: Kevin Jcjd

Symons Date: 24 Nov 97
Yield: 4 servings
Page 325
CHAR GRILLED WATER BUFFALO FILLET WITH KAKADU PLUM AND CH
230 gm water buffalo fillet

80 ml beef jus
30 ml red wine
6 kakadu plums deseeded
1 fresh chilli
Season and grill fillet to one's liking.

Sweat sliced chilli and kakadu plums in red wine, adding beef jus and
reduce.
Remove the plums. Strain the jus. Cut the fillet into two
medallions and arrange on the plate with jus.
Garnish with the plums and fresh herbs.
Cooking must be done with great care and love, sometimes it demands
time. Bon appetit, Magnus Johansson.
Source: Open House
Yield: 1 servings
CHAR KWAY TEOW
By: Fatty Crab.
3 tablespoons vegetable oil

1/4 cup chopped garlic
3 cups bean sprouts
1 pound fresh kway teow (broad rice) noodle; s
1 teaspoon salt
1/4 cup dark soy sauce
2 tablespoons seedless tamarind paste dissolved i; n 3/4 cup water
1 tablespoon thai chili sauce
3 chinese sausages, thinly sliced
8 ounces medium shrimp, peeled and deveined
3 ounces chives, sliced into 2-inch pieces.
1. Place a large wok or sauté pan over medium heat. When the pan is hot,
add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until
the garlic is translucent, about 1 minute.
2. Add the bean sprouts and noodles to the sauté pan and stir to coat with
garlic and oil. Add the salt, soy sauce, tamarind mixture and ©‚ cup water.
Sauté for 1 minute. Transfer to a platter and set aside.
3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable
oil. When the oil is hot, add the eggs to the pan and stir until lightly
scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add
the shrimp and sauté until they start to turn pink, about 1 minute. Add the
chives and toss until the shrimp are fully cooked, about 1 minute more.
Yield: serves 4.
Page 326
CHAR-GRILLED KANGAROO KEBABS & SMOKED EGGPLAN
600 gm kangaroo fillet, trimmed and cubed

2 teaspoon coriander seeds, roasted and ground
1 teaspoon black pepper, freshly ground
2 medium eggplants
1 teaspoon garlic cloves, minced
25 ml lemon juice
1 tablespoon tahini
1/2 teaspoon sea salt
50 gm yoghurt, plain
2 teaspoon parsley leaves, chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
Yield: 4 servings
Page 327
CHAR-GRILLED KANGAROO KEBABS AND SMOKED EGGPL
1 1/3 lb kangaroo fillet, trimmed and cubed

2 teaspoon coriander seeds, roasted and ground
1 teaspoon black pepper, freshly ground
2 medium-sized eggplants
1 teaspoon garlic cloves, minced
1 2/3 tablespoon lemon juice
1 tablespoon tahini
1 3/4 oz yoghurt, plain
2 teaspoon parsley leaves, chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.
Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Yield: 6 servings
Page 328
CHARGRILLED KANGAROO OR OSTRICH WITH SMOKED OYSTER BUTTER
2 6 oz ostrich or kangaroo fillet ste; aks

4 oz butter
1/2 can smoked oysters
1 lemon; zest of
1 sprig fresh thyme; chopped
----GARNISH----
1 fresh herbs and flowers
First take the butter and soften it in a bowl with a spoon. Add the
oysters, lemon zest and thyme. Season with a little black pepper. Now
pop the butter on top of some cling film. Spread it lengthways and
then roll it like a cigar. Seal at both ends by twisting the cling
film and then place in the freezer until firm. (Not too long as you
don't want it frozen.)
Season both the fillets with black pepper and heat a chargrill pan
(or you can use the BBQ) until very hot. Rub the steak with some oil
and then put into the pan. Turn the heat down slightly so you don't
cremate the steak! Once seared on one side turn over and repeat on
the other. Then turn once more on each side until the steak is
medium. Kangaroo is much better medium rare, otherwise it can be
stringy. Medium is firm, yet still springy to the touch.
Once cooked, place on a serving dish, then take out the butter from
the fridge. Unwrap the clingfilm and slice the butter evenly. Place
as many of the discs as you want on top of the steak to melt in.
Garnish with fresh herbs and flowers.
Yield: 2 servings
Page 329
CHARLIE'S DEER STEW
3 venison (to 4 lb)

1 flour
1 1/2 cup hot water
1 cup wine, dry red
1 teaspoon mixed thyme, basil, marjoram
1 onion, large
1 1/2 teaspoon salt
1/2 teaspoon coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered
Remove sinews and bones from deer; cut meat into bite sized pieces &
roll in flour. Brown in bacon fat, wine, herbs, onions, salt and
pepper. Cover pot and and bring to a boil. Lower heat and simmer two
hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more
hot water if needed. When meat is tender and vegetables done, serve
hot with french bread. Recipe date: 11/28/87 From: Dale Shipp Date:
07 Dec 96 Home Cooking Ä
Yield: 1 servings
Page 330
CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE

4 tenderloin medallions of
1 buffalo, 6 oz each
1 salt and pepper
1 small vidalia onion, cut into
1 medium dice
1/4 cup gold tequila
1/4 cup lime juice
1 cup rich beef or veal stock
1/2 cup black coffee barbecue sauce
1 (recipe follows)
In a large saute pan over medium heat, combine the oil and butter.
Season the buffalo medallions to taste, then add to the hot pan. Turn
the heat up to high, and quickly char both sides of the meat, 1-2
min/side for rare, 2-3 min for medium. Remove to warm platter, cover
with foil and set aside.
Add onions to the pan, and saute over medium-low heat until softened
and caramelized, 5 min. Standing back from the flame, add tequila to
the pan. Reduce heat to low, and stir to deglaze.
When the liquid in the pan is reduced by about half, add the lime
juice and simmer until the pan is almost dry. Add the stock, and
simmer until it is reduced by almost half. Add the black coffee
barbecue sauce. Simmer gently for 2 min; correct seasoning. Serve the
medallions in a pool of sauce.
Adapted from Michael Lomonaco, Cellar in the Sky NY Times 1/14/98
Yield: 4 servings
Page 331
CHARRED PORK POSOLE
6 # pork shoulder: deboned into “steaks; ”

white hominy (#10 can)
3 large onions
3 4 oz. cans of medium green chilies
2 cloves garlic,
2 ea limes
1 bunch cilantro
tomato paste
tomato chopped
tomato sauce
paprika
cumin
chili powder
mexican oregano opt.
kosher salt
fresh cracked black pepper
spice rub for pork “steaks”
2 cloves chopped garlic
2.5 teaspoons paprika
1tsp cumin
1 tsp chili powder
4 tblsp olive oil
2 pinches kosher salt
3 pinches toasted crushed black pepper
posole:
5 # marinated pork, grilled and diced,
2 med or large yellow onions small dice
6 fat cloves of garlic
spice section: 2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
2 ea. 14.5 oz can chopped tomatoes
With Roasted Green Chili, Tomatoes and Spiced Tomato Broth

Two and a half gallon soup/stock pot
TECHNIQUE:
There are steps to be taken for this seemingly simple pot of stew. It is
CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone
producing 1/2 inch “steaks”. There is a bone deep inside the meat of the
pork shoulder. This bone must be removed, reserved and put into a small pot
with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a
boil and then reduce to a slight rolling boil until ALL your prep is
complete.
Use hands and mix the marinate and pork well.
Sweat onions until translucent and tender. At that point add the garlic and
continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder
(1 tsb. ea.) and half of the tomato product. Do not caramelize or brown
the onions/garlic.
Add the charred, diced pork and one 4 oz. Can of diced green chilies allow
Page 332
to slightly cook. Add the Pork shoulder bone broth to cover the meat and
simmer an hour and a half until the meat is almost tender. At this point
add the White Hominy, green chili and remainder of spices. Simmer for 30-40
minutes.
Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas
or Frybread.)
TOTAL COOKING TIME AND PREP 2 HOURS.
Production Notes:
It is important that you fabricate, marinate and char your pork first.
Remove the shoulder bone brown in the oven or in a sauté pan and cover with
water for you broth. This will save you time and allow the cooking
preparation process to go smoothly. Char, dice and set aside while you chop
garlic onions and measure dry spices.
Gather all items and prepare to cook.
Yield: 15 easily.
CHARRED PORK POSOLE, ROASTED GREEN CHILI,
6 # pork shoulder: deboned into “steaks; ” for marinating and gril

white hominy (#10 can)
3 large onions
three 4 oz. cans of medium green ch; ilies
2 cloves garlic, 2 ea limes
1 bunch cilantro
tomato product: paste, chopped, and; sauce
spices: paprika, cumin, chili powde; r (mexican oregano opt.)
kosher salt and fresh cracked black; pepper
two and a half gallon soup/stock po; t
Tomatoes and Spiced Tomato Broth

There are steps to be taken for this seemingly simple pot of stew. It is
CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone
producing 1/2 inch “steaks”. There is a bone deep inside the meat of the
pork shoulder. This bone must be removed, reserved and put into a small pot
with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a
boil and then reduce to a slight rolling boil until ALL your prep is
complete.
Page 333
CHARRO BEANS
By: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee
1 lb uncooked, dried pinto beans

8 c water
1/2 lb bacon, diced
1 can (141/2oz) tomatoes, undrained
2 medium onions, choped
1 can (4oz) diced green chilies
1 tsp chili powder
1/2 tsp dried oregano, crushed
1/4 tsp ground cinamonsalt
fresh oregano for garnish
1 c beer
2 limes
Sort beans. Place beans in bowl, cover with water and soak overnight.
Discard water. Place beans in a large pot and add 8 C water. Simmer
partially
covered for 1 hour.
Cook bacon until crisp. Add bacon and 2 T of the drippings to the beans.
Chop tomatoes and add to the beans.
Add onions, garlic, chilies, cili powder, oregano and cumin.
Simmer partially covered for three hours, or until beans are tender. Turn
off heat and add beer. Season with salt to taste. Garnish with oregano and
lime wedges.
Page 334
CHEF'S RABBIT
1 rabbit -or-
2 pheasants (cut in pieces)
1 salt and white pepper
1 flour
6 bacon slices, cut into lg
1 squares
1 onion, chopped fine
8 extra large mushrooms, whole
1 or quartered
6 oz beef stock
1 cup sour cream
Season meat with salt and white pepper and dredge with flour. In hot
skillet, cook bacon pieces about half way. Add rabbit and/or
pheasant and brown on both sides. Add onions and saute with meat.
Add mushrooms. Pour beef stock over all and put in preheated oven at
450 degrees for 30 minutes, or until meat is done. Take meat out.
Whip sour cream into remaining pan juices and pour over meat.
Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg,

Bloomington MN
Yield: 2 servings
CHELLE'S 7 INGREDIENT BEANLESS GOAT CHILI
1 goat meat
Brown 1-2 lbs ground goat meat. Strain off the meat. In the reserved
fat over medium heat, fry 1 coarsely chopped sweet onion (1/2 inch
chunks) and 1 coarsely chopped green pepper until the onion starts
getting crispy on the edges. Drain off fat, add the meat back in, add
5-6 quartered tomatoes, 1 Tbl ground cumin and 1/4 cup chili powder,
and 12oz of your favorite beer. Let simmer for 30 min to meld
flavors. Serve as is, over corn chips, over rice, or what have you.
Tripled in a crockpot serves a hungry community dinner at potluck.

From: Kailariwoifeyes@aol.Com Date: Wed, 5 Mar 2003 05:43:52
Est
Yield: 4 servings
Page 335
CHEROKEE CASSEROLE *
1 lb ground beef
3/4 cup bermuda onion; chopped
1 1/2 teaspoon salt
1 pepper to taste
1 bay leaf
1/8 teaspoon thyme
2 cup crushed tomatoes
1 cup minute rice
3 slice american cheese; cut in 1/2 strips
Brown meat in olive oil. Add onion; cook over medium heat until onion
is tender. Stir in seasonings, soup, tomatoes and rice. Simmer 5
minutes, stirring occasionally. Spoon into a baking dish. Top with
cheese. Broil until cheese is melted.
Yield: 6 servings
CHEROKEE CASSEROLE 2
1 pound of ground beef

1/2 teaspoon of salt
pepper
1 onion, chopped
1 cup of instant rice
2 small cans of tomato sauce
dash oregano
1/2 bay leaf
Brown meat in skillet.

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

Page 336
CHEROKEE FRIED CORN
12 ears fresh corn

1/4 cup lard or bacon grease
Cut the corn off the ears, scraping the cob to get all the milk and
kernel. Put in a frying pan over medium heat w/ melted grease or
lard. I always use a spatula to turn the corn every 5 minutes or so
until some of the corn starts to brown. Turn down heat and cover,
stirring regularly to make sure the corn doesn't scorch. Add salt and
pepper to taste.
From: Luckytrim@comcast.Net Date: 05-10-03
Yield: 4 servings
CHEROKEE FRIED HOMINY
2 strips of good bacon

2 cups of hominy
2 or 3 green onion
Fry bacon while cutting green onions into small pieces. Crumble bacon, and
add onions. When the onions start appearing to be frying, add hominy and
cook for about 10 to 15 minutes first on high heat, then on low.
CHEROKEE PEPPER POT SOUP
1 lb venison or beef short ribs or shank; s

2 qt water
2 lg onions, quartered
2 ripe tomatoes, seeded and diced
1 lg sweet bell pepper, seeded and diced
1 c fresh or frozen okra
1/2 c diced potatoes
1/2 c sliced carrots
1/2 c fresh or frozen corn kernels
1/4 c chopped celery
salt and ground pepper to taste
A hearty meat and vegetable soup!
Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper.
Yield: serves 4 to 6.
Page 337
CHEROKEE PEPPER POT SOUP
1 lb venison or beef short ribs or shank; s

2 qt water
2 lg onions, quartered
1 lg sweet bell pepper, seeded and diced
1 c fresh or frozen okra
1/2 c diced potatoes
1/2 c sliced carrots
1/2 c fresh or frozen corn kernels
1/4 c chopped celery
Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3
hours.
Remove meat, let cool, and discard bones, returning meat to pot.
Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper.
CHEROKEE PEPPER POT SOUP (AI)
By: Spirit of the Harvest
1 lb venison or beef short ribs or shank

2 quart water
2 large onions, quartered
2 pcs ripe tomatoes; seeded and diced
1 large sweet bell pepper; seeded and diced
1 cup fresh or frozen okra
1/2 cup potatoes; diced
1/2 cup carrots; sliced
1/2 cup fresh or frozen corn
Put meat, water, and onions in a heavy soup kettle. Cover and bring to a
boil over high heat. Reduce heat to low and simmer for 3 hours. Remove
meat, let cool, and discard bones, returning meat to pot. Stir in remaining
vegetables and simmer, partially covered for 1 1/2 hours. Season with salt
and pepper.
Yield: 4-6 servings

Page 338
CHEROKEE PEPPERPOT-VENISON
1 pound venison or beef short ribs or shank; s

2 quarts water
2 large onions, quartered
1 large sweet bell pepper, seeded and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn kernels
salt and ground pepper, to taste
catsup, to taste
This Cherokee version of Pepper Pot Soup, unlike the famous pepper pots
of Pennsylvania, does not call for tripe, though on some occasions it may
well
have been added. Also, though it is a matter of personal taste, Cherokee
cooking
is not extremely hot and sicy. The pepper in the pot is of the sweet bell
variety.
Put meat, water and onions in a heavy soup kettle. Cover and bring to a
boil
over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let
cool, and discard bones, returning meat to pot. Stir in remaining
vegetables and
simmer, partially covered, for 1 1/2 hours. Season with salt, pepper and
catsup.
Yield: serves 4 to 6
Page 339
CHESTNUT SQUASH PUREE
By: Lorna Sass' Vegetarian Cooking Under Pressure.
1 1/2 to 2 lb. butternut squash

1/2 c. dried chestnuts (or 3/4 c. roasted; fresh nuts, peeled)
1 c. nut soaking liquid
1 T. dried sage
1 T. salt
Soak the chestnuts overnight in 1 cup of water. Drain, reserving the

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

6 teaspoon red peppers
12 lb ground pork butt
3 lb thick slab bacon, ground
Mix all together. Fry in pan for breakfast sausage, good on pizza, and
makes great meatballs as well.
From: "Brenda Brown Starling" <bbstarlidate: Mon, 1 Mar 2004 13:26:25
~0800
Yield: 4 servings
Page 340
CHICKEN FRIED BUFFALO STEAK
1/2 c. buttermilk
1 beaten egg
8 oz. buffalo steak (1/2 inch)
1/2 c. vinegar
1 qt. water
Beat steaks lightly with a mallet; marinate 15 to 20 minutes in vinegar and

cold water. Remove and pat dry. Season with salt and pepper lightly. Dip
in flour, then buttermilk, then flour and shake off excess flour. Fry in
shallow hot oil in heavy pan; remove to paper towel then to warm serving
dish. Top with cream gravy or sauce and serve immediately.
NOTE:
1/2 cup buttermilk will coat two steaks.
Page 341
CHICKEN OR RABBIT
1 chicken
1 rabbit
Procedure: Choose freshly killed and dressed, heathy animals. Large

chickens are more flavorful than fryers. Dressed chicken should be
chilled for 6 to 12 hours before canning. Dressed rabbits should be
soaked 1 hour in water containing 1 tablespoon of salt per quart, and
then rinsed. Remove excess fat. Cut the chicken or rabbit into
suitable sizes for canning. Can with or without bones.
Hot pack--Boil, steam or bake meat until about two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with pieces
and hot broth, leaving 1-1/4 inch headspace.
Raw pack--Add 1 teaspoon salt per quart, if desired. Fill jars

loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not
add liquid.
Adjust lids and process following the recommendations in Table 1 or

Table 2 according to the canning method used.
Table 1. Recommended process time for Chicken or Rabbit in a

dial-gauge pressure canner.
[Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
[With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Chicken or Rabbit in a

weighted-gauge pressure canner.
[Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Above 1,000 ft: 15 lb.
[With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994) *

Page 342
Meal-Master format courtesy of Karen Mintzias
Yield: 1 text
CHICKEN WITH PUMKIN SEED SAUCE
4 lb roasting chicken
4 cup hot chicken stock, or more
1 if needed
3/4 cup pumpkin seeds
8 black peppercorns
1/8 teaspoon cumin seeds
3 tomatillos or green
1 tomatoes
4 hot green chilies (jalapeno
1 or serrano), roasted, peeled
1 seeded
4 green onions, with tops
2 cloves garlic, mashed
2 tablespoon chicken fat or lard
1 bunch young radish leaves or
1 mustard greens
2 large romaine lettuce leaves
4 sprigs fresh coriander
1 (cilantro)
Put whole chicken in a casserole, cover with the stock, and bring to a
simmer. Cover pot and poach chicken just below the simmering point
over very low heat or in a very low oven (275 degrees) for 1 hour.
Remove chicken from stock and let it cool enough to carve it.
Toast the pumpkin seeds together with the peppercorns and cumin in a
hot ungreased skillet about 5 minutes, stirring constantly to prevent
scorching. Put into a blender and grind fine.
Remove outer husks from the tomatillos, put them in a pan with cold
water to cover, and bring to a simmer. Simmer 10 minutes, drain, then
add them to the blender with 1/2 cup of their liquid and blend to a
smooth thick puree. Chop all the remaining ingredients and add them
to the blender. Add chicken stock, if needed, to thin the puree. Pour
sauce into the skillet and simmer about 10 minutes to evaporate some
of the liquid.
Carve chicken in 4 or more pieces and add to the sauce, coating the
pieces well. If possible,let chicken sit overnight in the sauce so
that the seasoning permeates and the hotness of the chili diminishes.
Reheat gently so that sauce does not boil. Serve hot or at room
temperature.
If the Indians of the Americas gave Spain its first turkey, Spain
gave the Indians their first domesticated chicken. The results of
such culinary crossing are birds of both kinds simmered in rich
sauces called mole. The word means a mixture of any kind, and one of
the best mixtures is made of Indian squash or pumpkin seeds to flavor
Spanish chicken. The sauce below would be called a green mole, or
Page 343
mole verde, because it has everything green about it: green pumpkin
seeds, green chilies, green Mexican tomatillos, and even radish and
romaine greens. The flavor is as gentle and unusual as the color.
From: "Kal" <absamad@ekns.Net>
Yield: 4 servings
CHICKEN, RABBIT OR SHRIMP PIQUANTE
5 lb chicken, rabbit or shrimp

1 large can whole tomatoes
1 can tomato paste (8 oz.)
2 cup celery, chopped
1 can mushroom stems & pcs.
1/2 cup green onions, chopped
1/2 cup parsley chopped
1 cup cooking oil
1 large can tomato juice (46 oz.)
2 can tomato sauce (8 oz.)
4 cloves garlic, fine chop
7 cup water
1 teaspoon sugar
1 cup chopped bell pepper
Cook meat in oil over low fire until tender and done. Remove meat
and set aside. Add onions, celery and bell peppers to oil. Cook
slowly until wilted. Add tomato juice, whole tomatoes, tomato sauce,
tomato paste and 5 cups water. Cook over med. fire until oil floats
above tomatoes. Add meat, mushrooms, sugar and garlic. Season to
taste with salt, black pepper and Tabasco sauce, leaning heavily on
Tabasco sauce to give "zip". Add remaining 2 cups water. Cook abt.
1/2 hr. on med. fire until well done. Add parsely and onion tops a
few minutes before sauce is done. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
Yield: 12 servings
Page 344
CHICKEN-FRIED RABBIT WITH CREAM GRAVY
2 cottontail rabbits; cut

1 into
1 serving pieces
4 tablespoon flour
1 pepper
5 tablespoon lard; for starters
2 tablespoon flour
3/4 cup milk
1/2 cup heavy cream
Shake the rabbit in a paper bag with the flour, salt, and pepper.
Pick a heavy skillet (which some lid will fit) that, crowded, will
just hold the rabbit pieces. Melt the lard in it until hot, then turn
heat to medium, crowd in the rabbit pieces, and for the next 10 to 20
minutes stand over the skillet, turning and adjusting the pieces
until all sides are golden brown.
As you brown the pieces, their floured surfaces may absorb enough fat
to require more lard; add as needed.
Now, turn heat to low, cover the skillet, and simmer for 12 minutes
or so. Turn the pieces, if need be, during this process.
Turn heat to medium or medium high, remove lid, and turning the
pieces when needed, evaporate the moisture for another 10 minutes or
so.
Remove rabbit to a hot platter, pour off all but 3 tablespoon or so

of fat, stir the flour into the fat and "greables" (or dredgings) and
cook over low heat for 2 minutes or so.
Off heat, stir in the milk, then back on low heat cook until it
starts to thicken. Stir in the cream and continue to heat but do not
boil.
For a variation, stir in with the cream 1 teaspoon of Dijon mustard

and 1/4 cup of grated Parmesan.
_The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones,
1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. From:
Dave Drum Date: 05 Feb 98
Yield: 4 servings
Page 345
CHICKEN-FRIED RABBIT WITH CREAM GRAVY - LLBGFC
2 cottontail rabbits; cut

1 into
1 serving pieces
4 tablespoon flour
1 pepper
5 tablespoon lard; for starters
2 tablespoon flour
3/4 cup milk
1/2 cup heavy cream
Shake the rabbit in a paper bag with the flour, salt, and pepper.
Pick a heavy skillet (which some lid will fit) that, crowded, will
just hold the rabbit pieces. Melt the lard in it until hot, then turn
heat to medium, crowd in the rabbit pieces, and for the next 10 to 20
minutes stand over the skillet, turning and adjusting the pieces
until all sides are golden brown.
As you brown the pieces, their floured surfaces may absorb enough fat
to require more lard; add as needed.
Now, turn heat to low, cover the skillet, and simmer for 12 minutes
or so. Turn the pieces, if need be, during this process.
Turn heat to medium or medium high, remove lid, and turning the
pieces when needed, evaporate the moisture for another 10 minutes or
so.
Remove rabbit to a hot platter, pour off all but 3 tablespoon or so

of fat, stir the flour into the fat and "greables" (or dredgings) and
cook over low heat for 2 minutes or so.
Off heat, stir in the milk, then back on low heat cook until it
starts to thicken. Stir in the cream and continue to heat but do not
boil.
For a variation, stir in with the cream 1 teaspoon of Dijon mustard

and 1/4 cup of grated Parmesan.
_The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones,
1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.
From: Dave Drum Date: 05 Feb 98
Yield: 4 servings
Page 346
CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMAD
2 1/2 lb fresh beef brisket

1 teaspoon salt
1 bottle (12 oz) beer
1/2 cup diced onion
1 teaspoon pepper
1 bottle (12 oz) chili sauce
1 wild rice amadine
----GARNISHES----
2 med. ripe tomatoes, sliced
1 parsley sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket
with onion, salt, pepper and garlic powder. Pour chili sauce over brisket.
Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer
over brisket. Increase oven temperature to moderate (350 degrees F.) and
continue cooking, covered, 30 minutes. Place brisket on large serving
platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes
and parsley. Slice brisket very thin and serve with hot cooking liquid.
Yield: 8 servings
CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADI

1/2 cup diced onion
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 oz) chili sauce
1 bottle (12 oz) beer
1 wild rice amadine
----GARNISHES----
2 med. ripe tomatoes, sliced
1 parsley sprigs
Place beef brisket, fat side down, in deep roasting

pan. Sprinkle brisket with onion, salt, pepper and
garlic powder. Pour chili sauce over brisket. Cover
tightly and cook in slow oven (325 degrees F.) for 3
hours. Pour beer over brisket. Increase oven
temperature to moderate (350 degrees F.) and continue
cooking, covered, 30 minutes. Place brisket on large
serving platter and surround with Wild Rice Amadine.
Garnish with sliced tomatoes and parsley. Slice
brisket very thin and serve with hot cooking liquid.
Yield: 8 servings
Page 347
CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADINE

1/2 cup diced onion
1 teaspoon salt
1 teaspoon pepper
1 each bottle (12 oz) chili sauce
1 each bottle (12 oz) beer
1 single wild rice amadine
----GARNISHES----
2 each med. ripe tomatoes, sliced
1 single parsley sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket
with onion, salt, pepper and garlic powder. Pour chili sauce over
brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3
hours. Pour beer over brisket. Increase oven temperature to moderate
(350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket
on large serving platter and surround with Wild Rice Amadine. Garnish
with sliced tomatoes and parsley. Slice brisket very thin and serve with
hot cooking liquid.
Yield: 8 servings
Page 348
CHILE RECIPES FOR GAME MEAT
1 text file
I am actually creating a book concerning exactly that subject,

charlotte, tentatively called 'the hot and the hunted.' i eat (at
home) only critters from the bush, as i avoid purchasing meat over
the counter. so, if i don't hunt/kill it, i don't eat it (exceptions
are made for some restaurants, of course =^)). anyway, i can offer
some generalizations on the subject of chiles and game, and will tip
you on recipes if you give me some specific interests.
generally, chipotles will contribute a wonderful blend of flavour and

heat to game of all kinds. chipotles also help mask the 'gaminess'
that turns so many off from wild game. use 'em as a rub or a crumble
for roasting. use the en adobo style as a marinade or stew the game
in a slow cooker with the en adobo as a base and add cream, mushroom
soup, whatever.
other powdered chiles will add a depth of character to game and heat,
but the flavour is tough to preserve opposite the strong meat
flavour(s).
jalapenos (fresh) can be used when preparing roasts and the like. the
heat will bake out of the peppers slowly, as will the flavour, and be
transfered to the game. if you like the flavour of jala's, nothing
has a better flavour than slow-roasted duck with jalapenos, onions
and garlic that roasted with it!
serranos are also a good variety to experiment with, whereas larger

peppers (numex) are better dried and used in marinades or sprinkles,
as they just hold up flavour-wise. el grande is too thin a pepper to
use whole with game, but when turned into a mash can be used in a
marinade or spooned directly onto the critter before cooking. in the
alternative, mashed habs can be used as a simple hot relish to cut
the finished product.
this stuff applies mostly to game birds and large four-legs (deer,
elk, moose, bison, &ct.) bottom line: have fun. cheers h. alan
H. A. Kantrud Northern Plains Institute for Advanced Habanero Research

halan@ix.netcom.com
From: "H. A. Kantrud" <halan@ix.Netcom.
Yield: 4 servings
Page 349
CHILE SEARED CERVENA VENISON
----CHILE CURED VENISON----

1 oz cilantro
3 tablespoon granulated sugar
1/2 teaspoon garlic; minced
2 chile de arbols
1/2 oz vegetable oil
2 1/2 lb cervena (tm) venison leg portions
----ASPARAGUS GUACAMOLE----
1/2 cup yellow onions; minced
2 avacados; small dice
7 oz asparagus; blanched, sliced 1/8-inch
2 tablespoon cilantro; chopped
1 teaspoon lime lime juice
1 teaspoon course salt
----SMASHED POTATOES----
1 lb russet potatoes; peeled
1 cup poblano chiles; roasted, peeled, small di
7 oz cream cheese
3/4 cup heavy cream
1 barbecued roma tomato salsa:
10 roma tomatoes
1 oz vegetable oil
1 cup yellow onions; grilled, medium dice
1 tablespoon garlic; minced
1 tablespoon smoked ancho chile powder
3/4 cup tomato juice
1/4 cup champagne vinegar or red wine vineg; ar
1/4 cup granulated sugar; honey or molasses
1/2 bunch cilantro; chopped
1 chef boy hidy xxx habanero sauce (o; ptional)
Full Title: Chile Seared Cervena Venison with Cream Cheese Smashed
Potatoes and Barbecued Roma Tomato Salsa
This little recipe appeared in the September issue of "The National

Culinary Review", a little professional publication my son gets. This
recipe was one of the featured recipes at the 1997 American Culinary
Federation National Convention, and comes from Chef Kevin Rathburn,
presently the executive chef and a partner at Neva, an upscale
Southwestern-style restaurant in Atlanta.
In a food processor, blend all the ingredients in the chile cure

together except the venison until smooth. Rub generously on the
venison and grill the meat to medium-rare.
Prepare the guacamole by mixing the ingredients together and chilling

until service.
For the smashed potatoes, steam the potatoes until tender. Then mash
them together with the remaining ingredients. Keep hot until service.
Page 350
To prepare the barbecued Roma tomato salsa, halve the tomatoes and
place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for
about 2-1/2 hours or until half dried. Cold smoke with hickory for
added flavor. Brush onions with oil, then grill and dice them. Mix
them together with the tomatoes and remaining ingredients. Serve room
temperature or cold.
Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered
from Hidy Farms, 1-770-949-7760. From: Glen Hosey Date: 03 Sep 97
Mastercook Recipes (Mailing List) Ä
Yield: 6 servings
Page 351
CHILE SEARED CERVENA VENISON WITH (SEE FULL TITLE BELOW)
----CHILE CURED VENISON----

1 oz cilantro
1/2 teaspoon garlic; minced
2 chile de arbols
1/2 oz vegetable oil
2 1/2 lb cervena (tm) venison leg portions
----ASPARAGUS GUACAMOLE----
1/2 cup yellow onions; minced
2 avacados; small dice
7 oz asparagus; blanched, sliced 1/8-inch
2 tablespoon cilantro; chopped
1 teaspoon lime lime juice
1 teaspoon course salt
----SMASHED POTATOES----
1 lb russet potatoes; peeled
1 cup poblano chiles; roasted, peeled, small di
7 oz cream cheese
3/4 cup heavy cream
1 barbecued roma tomato salsa:
10 roma tomatoes
1 oz vegetable oil
1 cup yellow onions; grilled, medium dice
1 tablespoon garlic; minced
1 tablespoon smoked ancho chile powder
1/4 cup champagne vinegar or red wine vineg; ar
1/4 cup granulated sugar; honey or molasses
1/2 bunch cilantro; chopped
1 chef boy hidy xxx habanero sauce (o; ptional)
Full Title: Chile Seared Cervena Venison with Cream Cheese Smashed
Potatoes and Barbecued Roma Tomato Salsa
This little recipe appeared in the September issue of "The National

Culinary Review", a little professional publication my son gets. This
recipe was one of the featured recipes at the 1997 American Culinary
Federation National Convention, and comes from Chef Kevin Rathburn,
presently the executive chef and a partner at Neva, an upscale
Southwestern-style restaurant in Atlanta.
In a food processor, blend all the ingredients in the chile cure

together except the venison until smooth. Rub generously on the
venison and grill the meat to medium-rare.
Prepare the guacamole by mixing the ingredients together and chilling

until service.
For the smashed potatoes, steam the potatoes until tender. Then mash
them together with the remaining ingredients. Keep hot until service.
Page 352
To prepare the barbecued Roma tomato salsa, halve the tomatoes and
place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for
about 2-1/2 hours or until half dried. Cold smoke with hickory for
added flavor. Brush onions with oil, then grill and dice them. Mix
them together with the tomatoes and remaining ingredients. Serve room
temperature or cold.
Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered
from Hidy Farms, 1-770-949-7760. From: Glen Hosey Date: 03 Sep 97
Mastercook Recipes (Mailing List) Ä
Yield: 6 servings
CHILEHEADS JAMAICAN RICE AND PEAS
1 16 oz can pigeon peas

6 habanero chiles -- roasted &
1 chopped
6 cloves garlic -- finely
1 chopped
1/2 medium vidalia onion -- chopped
2 cup rice
1 15 oz can coconut milk
1 water
4 teaspoon wyler's granulated chicken
1 boulion
Rice and peas (or beans) is a very popular dish throughout the
Caribbean, and perhaps because eating rice with hot foods helps to
tame the fire. (Not this rice!) The peas used in this recipe are
called pigeon or gungo peas. They are about the size of garden peas
and are usually found dried. However, cooked, canned pigeon peas are
also available. If they are not available in your area, black-eyed
peas or kidney beans can be substituted. (Not the same, however)
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat. Add the rice, and
continue saute until the rice turns opaque and golden brown. Add the
chile, garlic, and onion and saute for a few more minutes. Beware the
fumes!!! Be careful not to let the rice brown or over brown.
Stir the peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. Add water to make 4
cups of liquid. dd to the rice and bring to a boil. Immediately
reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the
rice and holes form in the rice. Cover the pot and cook for 20 to 25
minutes or until the liquid is absorbed and the rice is tender. Allow
to sit covered for another 1/2 hour.
Page 353
Great with jerk chicken!
Recipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry

Howard
From: Frida's Fiestas, Recipes And Remi
Yield: 6 servings
CHILI MOOSE
2 1-pound cans of mexican chili beans

2 1-pound cans of red kidney beans
2 1-pound cans of tomatoes (or use fr; esh, chopped coarse)
3 medium onions, coarsley chopped
2 green peppers, coarsley chopped
1/2 teaspoon cumin
The following recipe(s) come from 'The Complete Discordian Moosemas

Celebration Handbook' by Amber K. (C) 1983 distributed by Nine Candles
Publications ETC., a Branch of Our Lady of The Woods, PO Box 93, Mt.
Horeb, WI 53572. I thought folks who haven't seen this fun booklet
would find the recipes interesting (and maybe incentive to get the
booklet).
Place all ingredients in a slow cooker and cook on "low" for 10 hours
("High" for 5 hours). If using canned beans, drain the liquid before
adding them. Can be served over slices of whole-wheat bread.
From: KOUNTRY COOK #1 @1912232
From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Yield: 1 servings
Page 354
CHILI WITH CORN DUMPLINGS
1 1/2 pounds lean ground beef

1 can (15.25 ounces) whole kernel corn
1 can (16 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups original bisquick® mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantr; o
Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook
right on top of the simmering chili.
1.
Cook beef and onion in Dutch oven over medium heat, stirring occasionally,
until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining
corn
with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into
beef
mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2.
Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup
corn just until moistened.
3.
Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered
over low heat 10 minutes. Cover and cook 10 minutes longer or until
dumplings
are dry.
High Altitude (3500-6500 ft)

Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered
over low heat 15 minutes. Cover and cook 15 to 18 minutes. longer.
Tips from the Kitchen
Variation
Vary the heat level in chili by adding more or less chili powder or red
pepper sauce. Also, try different brands of red pepper sauce because each
has its
own unique flavor and 'kick.'
from
www.bettycrocker.com
Julie Morales
Life is a gift from God. What we do with it is our gift to Him.
Page 355
CHILLI CON KANGAROO

1 onion, chopped
1 celery stick, sliced
500 gm kangaroo mince
3 teaspoon chilli powder (or to taste)
1 pinch cayenne pepper
1 teaspoon oregano, dried
425 gm can crushed tomatoes
1 teaspoon soft brown sugar
1 tablespoon vinegar, cider or red wine
420 gm can red kidney beans, draind
1 fresh red chilli, chopped
Heat the oil in a large, heavy-based frying pan. Add the onion, red
chilli, garlic and celery and stir for 5 minutes, or until softened.
Add the kangaroo mince and stir over high heat for 4 minutes, or
until well browned, breaking up any lumps with a fork or wooden
spoon. Add the chilli powder, cayenne pepper and oregano to the
frying pan. Stir well and cook over medium heat for another 4
minutes. Add the tomaties, 1/2 cup (12 ml) water and the tomato paste
and stir well. Simmer for 30 minutes, stirring occasionally.
Add the sugar, vinegar, drained beans and some salt and freshly
ground pepper to the pan and cook for 4 minutes. Serve hot with
white or brown rice.
Macro Meats "Gourmet Game Recipes", Australia
Typed by Glen Jamieson From: Glen Jamieson Date: 08 Oct 02
Yield: 4 servings
Page 356
CHIPOTLE CHILI - HONEY GLAZED LAMB
2 chipotle chilies, pureed

1 tablespoon ancho chile pureed
1 tablespoon shallot pureed
1 tablespoon garlic pureed
1 tablespoon chopped rosemary
1 tablespoon butter
1/4 cup honey
1/4 cup barbeque sauce
1 tablespoon salt
1 tablespoon white pepper
2 cups water
stuffing
1/2 cup carmelized shallot
2 tablespoons butter
1 cup bourbon whiskey
1/2 cup chopped roasted pecan
1/2 cup chopped smoked figs
1/2 cup prepared cactus (napolitas) strips,; drained
1 tablespoon chopped garlic
1 cup goat cheese
1 cup japanese bread crumbs
1/4 cup corn masa
2 eggs, beaten
1 cup water
60 minutes or more
Cook Time: 45 minutes
Recipe from Chef Joe Ciasullo, Eagle?s Nest and Blue Moon Restaurants
(Vail, CO)
In skillet melt butter over medium heat and saut? chilies, shallot, garlic
and rosemary until lightly golden. In bowl, mix chili powder, honey,
barbeque sauce, salt, pepper and water. Reduce heat to low and slowly add
chili mixture. Stir and cook on low heat reducing to a glaze about 20
minutes.
Stuffing Directions:
In skillet melt butter over high heat and saut? shallots for 2 minutes. Add
bourbon and reduce liquid by half. Mix in pecans, figs, cactus, garlic and
continue to saut? for 4 to 5 minutes, stirring occasionally. Remove from
heat and cool. Blend in cheese, bread crumbs, masa, eggs and water.
Lamb Cut leg of lamb in half lengthwise. Using meat mallet, pound thickest
parts of lamb to make meat thickness as even as possible. Divide stuffing
and evenly spread on one half of each roast. Starting at longest side roll
each lamb roast and tie with butcher?s twine. In skillet heat oil over
medium-high heat, brown lamb on all sides. Remove lamb from pan, add glaze
and stir to incorporate drippings. Place lamb roasts on roasting rack in
pan. Brush roasts with glaze. Roast in 300 degrees F oven for 15 to 20
minutes per pound (about 45 minutes) or to 145 degrees F for medium-rare,
160 degrees F for medium 170 degrees F for well. Remove lamb from oven,
cover and let stand for 5 to 10 minutes. Remove string. Slice
Preparation Time (hh:mm): 1 hou

Page 358
CHIPOTLE HASENPFEFFER
1 large rabbit cut into pieces

1 bay leaf, crumbled
1 garlic clove; chopped
1 centiliter (the spice)
2 tablespoon bacon; diced
2 small carrots; chopped
1 mushrooms (optional)
1/2 cup vinegar (a little less if using lot; s of a
1 sour chipotle sauce like buf alo)
1 1/2 cup water or (1 1/4 c. water + 1/4 c. w; hite
1 wine)
1 cup sour cream
1 chipotle sauce or puree to taste
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove,
spice c
Pour solution of 1/2 cup vinegar, the chipotle sauce, & the
water/wine over
I like this with about a teaspoon of Dijon mustard in the final sauce.
Yield: 4 servings
Page 359
CHIPOTLE SWEET POTATO SOUP WITH RED PEPPER-BACON SALSA
for the salsa:

4 slices bacon
1 small red onion, cut in ¼' dice
1 red bell pepper, cut in ¼' dice
salt and freshly ground pepper to t; aste
juice of 1 lime
for the soup:
5 garlic cloves, smashed
1/2 t. finely-chopped fresh ginger
2 small onions, coarsely chopped
2 T. dark brown sugar
salt and freshly-ground black peppe; r to taste
1 t. puree from tin of chipotles in adob; o
3/4 c. dry white wine
3 large sweet potatoes, cut in ½' dice
6 cups chicken or vegetable stock
6 T. butter (not oleo), chilled and cut; into t. portions
1/2 a lime juice of
Cook bacon in large, heavy skillet over medium heat until crisp,
about 10 minutes. Crumble and reserve. Pour off bacon fat except for
just enough to coat the skillet and reserve. Add the onion and red
pepper to skillet and sauté over medium heat, stirring, until brown -
about 6 minutes. Season to taste with the salt and pepper. Add
reserved bacon crumbles and lime juice. Correct seasoning, transfer
to small bowl and set aside.
Return reserved bacon fat to same skillet and place over medium
heat. Add garlic, ginger, onions, brown sugar, salt and pepper to
taste; sauté, stirring, until brown - about 6 minutes. Stir in the
chipotle puree and wine; cook until mixture is reduced by about
three-fourths, appx. 6 minutes. Add sweet potatoes and stock; simmer
until potatoes are very soft, about 20-25 minutes. Using hand
blender or food processor, puree soup mixture. Add the butter, one
piece at a time, blending again after each addition to thicken soup
slightly. Stir in lime juice and correct seasonings. Immediately
ladle into bowls, spoon a portion of salsa into each and serve.
Serves six. (Note: soup may be made ahead and reheated gently - do
not boil.)
Page 360
CHIPOTLE YAK CHILI
1/4 cup olive oil

1 large spanish onion, chopped
6 cloves garlic, finely chopped
3 lb yak meat, ground
1 28-ounce can peeled plum tomatoes
2 chipotle chilies in adobo sauce, c; hopped
1 tablespoon kosher or coarse sea salt, or to t; aste
2 teaspoon dried crumbled oregano
1 bay leaf
1/2 teaspoon freshly ground black pepper, or to; taste
3 tablespoon chopped fresh cilantro
1 saltines or corn chips (optional)
Time: 2 hours
1. In a heavy 6-quart pot over high heat, warm olive oil and add
onion. Cook over medium heat until onion is pale golden, about 10
minutes. Add garlic, and cook, stirring, 1 minute longer. Add meat,
and sear it, stirring constantly, until it turns brown, 10 to 15
minutes.
2. Add tomatoes, chilies, salt, oregano, cumin, bay leaf and black
pepper. Simmer, partly covered, until tomatoes break down and chili
thickens slightly, about 45 minutes. Stir chili occasionally.
3. Stir in cilantro, and simmer, uncovered, 5 minutes. Taste, and

season with more salt and pepper if necessary. Serve with crackers or
corn chips, if desired.
Yak is as lean as venison or bison (about 5 percent fat, compared to

about 15 percent for beef), and, to some, tastes juicier, sweeter and
more delicate. Certainly the people of Tibet and Nepal think so.
There, yaks have been an integral part of the culture for 5,000
years, used not only as pack animals and for milk but also as a
source of meat.
"It's sweeter than even farmed venison and more tender than buffalo,"
said Joseph Wrede, the chef and owner of Joseph's Table, a restaurant
in Taos, N.M., that is in the process of moving elsewhere in town. He
serves cubed yak meat in a savory stew with aromatic vegetables, and
"yakballs" in a heady red-wine sauce, atop pappardelle pasta or
simmered in a chili. "We sell a lot of it," he said. "The people who
are brave enough to try it really get into yak."
About a dozen restaurants in the United States regularly offer yak.

They include De la Tierra at the Sundy House in Delray Beach, Fla.,
where Johnny Vinczencz coats yak tenderloin in a mustard crust, and
the Cosmopolitan in Telluride, Colo., where Chad Scothorn serves yak
steaks as a special, using the same kinds of sauces he would with
beef.
Page 361
YAK meat is sold by the following producers, who say they prefer to
take orders by mail or on the Internet rather than by telephone.
DESERT END LTD. YAKS, P.O. Box 3619, Montrose, Colo., 81402;
www.yakmeat.us. Burger patties, $4 a pound; sausage, $6 a pound;
roasts, $8 a pound; filet mignon, $26 a pound (all plus shipping). No
minimum dollar amount is required for orders.
McROBERTS GAME FARM, P.O. Box 55, Gurley, Neb. 69141; www
.mcrobertsgourmetfoods.com. The Yak Sampler Pack, with six steaks, 12
ounces of kebabs, four 6-ounce medallions, 3 pounds of burger patties
and a pound of cooked shredded meat, is $102.95. Sixteen steaks (four
each of New York, rib-eye, club and filet mignon) are $139.95.
Shipping charges are added, with a minimum of $100 required.
MM format by Manny Rothstein, 5/29/03
"A Yak Attack on Beef and Bison" By MELISSA CLARK, NY Times, May 21,
2003
From: Manny Rothstein Date: 05-29-03
Yield: 6 servings
CHIPPEWA BUFFALO & WILD RICE CASSEROLE
1/2 lb. ground buffalo

1/2 lb. ground pork
1 lb. mushrooms (sliced)
1 c. onions (chopped)
1/4 c. flour
1/2 c. heavy cream
2 10 oz. cans chicken broth
2 c. wild rice (cooked & drained)
1 pinch dried oregano
1 pinch dried marjoram
1 pinch dried thyme
1 tsp. salt
black pepper & tabasco sauce to tas; te
1/2 c. slivered blanched almonds (for garn; ish)
Preheat oven to 350. Saute the buffalo and pork meats until all the
fat has
cooked out into the pan.
Remove meat and break into small pieces.
Set aside and keep warm. Saute mushrooms and onions in the fat and
return
buffalo and pork meat.
Put flour and cream into small bowl and mix until there is no
lumps. Add to
meat and vegetables.
Stir, add the chicken broth and cook until consistency is that of
thick soup
Add the cooked rice, herbs and seasonings.

Transfer to 2 qt. casserole dish and bake for 25-30 min. Sprinkle
Page 362
with
almond slivers and serve.
Yield: 6 servings.
CHIPPEWA EGGS & WILD ONIONS
5 slices bacon (cut in small strips)

9 eggs (lightly beat
1/2 c. scallions (minced)
1 1/2 tbls. parsley or parsley flakes
1 1/4 tsp. salt
** You may substitute the scallions for chives**

Directions:
Brown bacon, do not drain. Add eggs, scallions (or chives), parsley,
salt and pepper. Scramble gently to a pop corn consistency.
Yield: serves 3.
CHIPPEWA WILD RICE
1 cup wild rice, rinsed in cold water

2 1/2 cup water
1 teaspoon salt
4 strips bacon cut into julienne stri; ps
1/3 cup bacon drippings (add melted butter; to make 1/3 cup)
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon chives, minced
Place the wild rice, water and 1 ts salt in a saucepan, and bring
slowly to a boil. Reduce heat and simmer uncovered until all water is
absorbed.
Render the bacon in a large heavy skillet. Drain bacon on paper

towels; save drippings. Add enough melted butter to drippings to
measure 1/3 cup.
Beat eggs, 1/2 ts salt and pepper until light. Pour into skillet in
which you browned the bacon, and brown the eggs slightly. Then turn
gently, as you would a pancake, and brown on the other side. When
eggs are firm, cut into julienne strips. Lightly toss the bacon,
julienne egg strips, chives, bacon drippings plus melted butter with
the rice. Serve hot as a main dish.
Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook" edited
by David Hunt.
Yield: 4 servings
Page 363
CHOCTAW HOMINY SOUP
1/4 lb. salt pork (cut in small pieces)

1 med. yellow onion (peeled & sliced thin)
58 oz. hominy (drained)
1 qt. buttermilk
1/2 tsp. salt
1/4 tsp. pepper
Fry salt pork thoroughly and drain. Add onion and saute slowly until
golden and transparent. Mix in hominy and heat gently stirring for
about 5
min. Add buttermilk, salt, pepper and heat very slowly for about 5
min.
CHOCTAW HOMINY SOUP
By: John Benjamin to the Primenet Cooking echo 10-92
4 strips bacon, diced

1/2 c chopped onion
1 c boiled hominy, drained
(canned or frozen can be
used)
2 c buttermilk
salt and ground pepper
1 tb chopped fresh dill
(optional)
In a heavy sauce pan, cook bacon over medium heat until crisp-tender.
pour off all but a thin film of drippings from pan. Add onion and
saute until transparent and golden. Add hominy and stir gently for 5
minutes. Remove pan from stove and reduce heat to low. Stir in
buttermilk and salt and pepper. Heat soup gently for about 5 minutes,
being careful not to bring it to a simmer. Sprinkle with dill. Serve
warm or tepid. Serves 4 to 6.
This Choctaw soup is unusual. Those who like buttermilk or yogurt and
hominy will be delighted, but for others it maybe an acquired taste.
Yield: 4 servings
Page 364
CHOCTAW HUNTER'S STEW
2 lb deer meat
2 tablespoon beef suet
2 teaspoon salt 2 potatoes
1/2 teaspoon pepper
6 carrots
3 stalks celery
3 medium onions
1 large can tomatos
Cut meat in chunks, brown suet. Add all ingredients, cover with
water. Cook until meat is tender
Yield: 1 servings
CHOCTAW HUNTER'S STEW
2 lb deer meat
2 tb beef suet
2 ts salt
2 potatoes
1/2 ts pepper
6 carrots
3 stalks celery
3 md onions
1 lg can tomatoes
Cut meat in chunks, brown suet. Add all ingredients, cover with
water. Cook until meat is tender.
Yield: 1 servings
Page 365
CHRISTMAS CASSEROLE
1 cup margarine -- melted

1 1/4 cup flour -- sifted
2 cup milk or half and half
4 teaspoon salt
1 teaspoon onion salt
5 1/3 cup instant rice
6 cup turkey or chicken stock
1 lb grated cheddar cheese -- or
1 more to taste
6 pkg frozen asparagus or broccoli
1 or more as needed
24 slice turkey or chicken -- * see
1 note
1/2 cup slivered almonds -- or more
1 as needed
*May substitute 8 cups diced chicken or turkey.
Melt butter; stir in flour and cook until bubbly. Add milk and stir
until it thickens. Add 2 tsps. salt and =BD tsp. onion salt. Pour
equal amounts of instant rice in to 2 large (9" x 13") shallow
casseroles. Pour broth and remaining salts over rice. Sprinkle half
of cheese over rice; top with asparagus (or broccoli) and the turkey
(or chicken). Pour cream sauce over all and sprinkle with remaining
cheese. Bake 20 minutes at 375=B0. Sprinkle with slivered almonds and
toast under broiler.
Serves 24
Source: "Mountain Measures" -- Junior League of Charleston, WV ed.

1974
billlspa@icanect.net
Recipe By : Mrs. Sidney P. Davis, Jr.
Yield: 24 servings
Page 366
CHRISTOPHER'S DEER BACKSTRAP
1 whole venison backstrap

1/2 lb bacon slices
1 tablespoon salt
An easy recipe for venison backstrap is to cut it lengthwise into 3

equal strips. Season to taste (we use salt, pepper and garlic powder)
then roll each strip up, circle with a slice of bacon and secure with
a toothpick. What you should have will look like a filet mignon and
after you grill it rare over coals will taste twice as good.
Busted by Christopher E. Eaves <cea260@airmail.net>

Recipe by: Misterbuck
From: "Christopher E. Eaves" <cea260@airmail.net>
Date: Fri, 13 Mar 1998 01:54:53 -0600
From: Judith Vonneumann <pooh4jvn@ix.Ne
Yield: 3 servings
Page 367
CIDER SQUIRRELS SOUTHERN STYLE
4 large rats or 2 squirrels (gray,

1 fox, or black), or 2 rabbits
1 flour
1 salt and pepper
1/4 teaspoon powdered sage
1/4 teaspoon powdered rosemary
3 tablespoon bacon or sausage fat
1 quart dry cider
4 tablespoon butter
1 cup heavy cream
Skin, eviscerate, and disjoint the animals, making sure to remove the
small scent sacs from beneath the forelegs. If these glands are not
removed, a bitter taste will be imparted to the dish. Soak the
pieces for one hour in cold water to which 1 teaspoon salt has been
added. Remove, drain, and pat dry.
Roll the pieces in flour seasoned with salt, pepper, sage and
rosemary. (Prepared poultry seasoning is a good substitute.) Heat
the bacon fat in a deep skillet and brown the pieces on all sides.
Add the cider and simmer until the meat is almost tender.
Remove the cover and continue cooking until the meat is tender and
most of the liquid absorbed. Remove the cooked pieces and put aside
to cool. Reserve any pan liquids for the gravy.
Roll the pieces in the seasoned flour again, heat the butter in
another skillet, and rebrown the meat until golden and crisp.
Put the pieces on a heated platter, and keep warm, while you add all
juices and scrapings to the skillet. Make a paste of a tablespoon of
flour and the heavy cream. Pour this slowly into the pan juices,
stirring constantly, until the sauce is smooth, hot, and slightly
thick. Ladle the gravy over the meat and serve.
MM Format by John Hartman Indianapolis, IN
Yield: 4 servings
Page 368
CINGHIALE IN COLCEFORTE (WILD BOAR IN SWEET AND SOUR CHOC
5 lb wild boar or
5 lb beef pot roast
2 carrots
2 stalks celery
2 onions
1 bottle (25.4 oz.) aged
1 chianti classico
2 bay leaves
1 salt
1 cup raisins
1/2 cup sugar
4 cloves garlic, coarsely
1 chopped
1/2 cup red wine vinegar
1/2 cup grated bitter chocolate
1 cup dried prunes
1 cup pine nuts
1 cup cream sherry
Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk

celery, and 1 onion, and add to meat. Pour wine over meat and
vegetables, cover, and marinate 24 hours, turning occasionally.
Drain meat, reserving marinade. Pat meat dry with paper towels.
Brown in olive oil over high heat.
Strain marinade, reserving wine and discarding vegetables. Pour wine

over meat. Chop remaining carrot, celery, and onion and add to meat
with juniper berries, 1 bay leaf, pepper, and salt to taste. Cook
over low heat 3 hours or until tender (1 1/2 to 2 hours for beef).
Allow meat to cool in cooking liquid, skimming off fat that forms on
surface. Cut cooled meat into pieces, discarding bone. Strain
marinade andplace liquid and meat back in pan. Soak raisins in warm
water until plumped. Drain.
Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T.

water. Warm vinegar, then add with chocolate to sauce and bring to
boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine
nuts, and cream Sherry. Cook 10 minutes.
Remove meat and keep warm. Continue cooking sauce until reduced to
desired thickness. Remove bay leaves. Slice meat and pour sauce
over. Makes 8 servings.
Note: Recipe may also be used for venison, rabbit, and aged beef.
Yield: 1 servings
Page 369
CIVET DE CHEVREUIL (VENISON STEW)
3 lb venison
1 boneless, cut into large
1 pieces
1 medium carrot -- peeled & diced
1 medium yellow onion -- peeled &
1 diced
3 cloves garlic -- peeled
12 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
15 black peppercorns
1 bottle
1 such as cotes-du-rhone
1/4 lb slab bacon -- sliced
1 black pepper
2 tablespoon flour
12 small boiling onions -- peeled
1 teaspoon sugar
4 tablespoon butter
1/2 lb white mushrooms -- trimmed
1 and sliced
2 tablespoon cognac
1 dry hearty red wine
1. Combine venison, carrots, yellow onions, garlic, 2 sprigs parsley,

thyme, bay leaves, peppercorns, and wine in a large bowl. Cover and
refrigerate for 24 hours to tenderize venison. 2. Julienne bacon.
Cook in a heavy pot or dutch oven over medium heat until crisp, 8-10
minutes. Remove with a slotted spoon; drain on paper towels. 3.
Remove venison, then strain marinade into a bowl, discarding herbs
and vegetables. Season meat with salt and pepper. Add oil to bacon
fat in pot, increase heat to medium-high, add meat, and brown,
turning occasionally, 7-10 minutes. Sprinkle flour over meat, and
return bacon to pot. Cook, stirring, until flour turns a nut-brown
color about 1 minute. Add marinade, bring to a simmer, then reduce
heat to medium-low, cover, and cook until venison is tender, 2-2 1/2
hours. 4. Bring a medium pot of salted water to a boil. Add onions
and sugar and simmer over medium heat until tender, 25-30 minutes.
Drain. Heat 2 tablespoons butter in a medium skillet over medium-high
heat. Add mushrooms and cook, stirring, until golden, about 3
minutes. 5. Remove venison from pot to finish sauce. Increase heat to
medium-high, add cognac, and cook for 5 minutes. remove pot from heat
and whisk in remaining butter. Return venison to sauce, add onions
and mushrooms, and mix thoroughly. Chop remaining parsley and
sprinkle on top. Serve with slices of toasted country bread if
desired.
Recipe By : Source: Saveur Magazine Jan-Feb '97
Yield: 6 servings
Page 370
Page 371
CIVET DE LAPIN (RABBIT STEW WITH RED WINE)
1 3/4 kg (3.5 lb) rabbit

----MARINADE----
1 medium carrot, sliced
2 whole cloves
20 peppercorns
1 bouquet garni
1 litre (1.75 pints) dry red
1 wine
45 ml (3 tbsp) cognac
15 ml (1 tbsp) vegetable oil
100 gm (3.5 oz) butter
45 ml (3 tbsp) flour
1 salt and freshley ground
1 pepper
1 kg (2 lb) waxy potatoes (red or
1 white)
36 pickling onions
15 ml (1 tbsp) sugar
150 gm (5 oz) green unsmoked bacon,
1 sliced 1 cm (1/4 inch)
1 thick
15 ml (1 tbsp) vegetable oil
225 gm (8 oz) button ov quartered
1 large mushrooms, trimmed
----CROUTONS----
3 sliced day-old white bread,
1 crusts removed
30 gm (1 oz) buttr, melted
45 ml (3 tbsp) chopped
1 parsley
NOTE:
A French civet is normally a winter dish made with hare. It is cooked

in red wine and the sauce is traditionally thickened with the
animal's blood, which gives the civet its characteristic colour and
taste. A simpler year-round civet can be made with rabbit, marinated
overnight
in an aromatic mixture of wine, garlic and peppercorns. Even without

the blood, this stew has a mildly gamey taste and is best served with
a rich red wine either from Burgundy or Rhone. Cut the rabbit into
serving pieces. Put the pieces into a non-aluminium container with
all of the marinade ingredients except the oil, then drizzle the oil
over the top. Leave the rabbit to marinate for at least 12 hours, or
overnight.
Preheat the oven to 220 C (425 F) mark 7.
Remove the rabbit pieces from the marinade and pat dry with paper
Page 372
towels. Strain the marinade; reserve the liquid and the vegetables
separately. Heat 45 g (1.5 oz) butter in a heavy flameproof casserole
over high heat. Add the rabbit pieces and cook until golden brown on
all sides. Transfer to a shallow dish. Add the marinated vegetables
to the casserole and cook over high heat until lightly browned. Stir
in the flour and cook for 1 minute. Whisk in the marinade and bring
to the boil. Reduce the heat and simmer the marinade for 2 minutes,
stirring occasionally. Return the rabbit pieces to the casserole,
season with salt and pepper and cook in the oven for about 45
minutes, until the pieces are tender when pierced with a knife.
Meanwhile, turn and boil the potatoes agrave l'anglaise. Meanwhile,

keep warm in the cooking liquid.
Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch
of salt and the sugar. Cover to keep warm.
Cut the bacon into lardons. Blanch and drain. Heat 15 ml (1 tbsp) oil
and 30 g (1 oz) butter in a frying pan over high heat. Add the
blanched lardons and cook until crisp and golden. Drain and add to
the pan with the onions.
Heat 30 g (1 oz) butter in the pan used for the lardons. Add the
mushrooms and cook over high heat until the moisture has evaporated
and the mushrooms are golden. Add to the pan with the onions and the
lardons.
PREPARE THE CROUTONS:
Cut each slice of bread in half to form 2 triangles. Brush each

triangle on both sides with melted butter and arrange on a baking
sheet. Toast in the oven until golden; set aside.
When the rabbit is tender, remove from the oven. Transfer the rabbit
pieces to a bowl. Strain the cooking liquid, pressing down on the
solids to extract the liquid; discard the solids. Return the strained
liquid to the casserole, bring to the boil, and reduce over medium
heat until thickened
Return the rabbit, along with the onions, lardons and mushrooms to the
casserole and simmer for 5 minutes, stirring occasionally. Taste and
adjust the seasoning.
From : Sam Lefkowitz 1:229/15 Wed 12 Jul 95 15:47
From: Teri Chesser Date: 01 Jan 97 National

Cooking Echo Ä
Yield: 6 servings
Page 373
CIVET DE LAPIN (RABBIT STEW WITH RED WINE) PART 2
1 recipe directions pt.2
TO SERVE:
Transfer the rabbit, onions, lardons and mushrooms to a large serving

platter with a slotted spoon. Dip one end of each crouton into the
sauce and then into the chopped parsley and arrange around the edge
of the platter. Spoon the sauce over the rabbit and vegetables. Serve
with the boiled potatoes.
CUTTING A RABBIT INTO SERVING PIECES
With a large, heavy knife trim the ends of the front and hind legs.
Cut off the front and hind legs at the joints. Cut the hind legs into
2 pieces at the joint and the body into 3 equal sections. Cut the rib
section in half through the breast and back bones and then cut each
half in half.
POMMES DE TERRE A L'ANGLAISE (ENGLISH BOILED POTATOES):
Serves 6.
In France, anything that is simply boiled is said to be a l'anglaise,

English-style. Unlike their English counterparts, however, French
chefs typically "turn" their vegetables (cut them into barrel shapes)
before boiling them to ensure even cooking.18 small waxy potatoes
(red or white)
X Salt 15 ml (1 tbsp) chopped parsley
TURN THE POTATOES:
Fill a bowl with cold water. Use a pating knife to cut the potatoes
into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches)
thick. Cut off both ends of the chunks and then pare down the sides,
shapine or "turning" them into small barrel shapes with 7 faces. To
prevent discoloration, hold the finished turned potatoes in the bowl
of cold water while you are working. Drain the potatoes and put them
into a saucepan with cold salted water to cover. Bring to the boil,
reduce heat to medium and cook for about 10 minutes, until tender
when pierced with the point of a knife. Leave the potatoes to stand
in the cooking liquid to keep warm until serving time. Drain the
potatoes. Serve in a vegetable dish sprinkled with the parsley.
turned vegetables
GLAZING PICKLING ONIONS:
24 pickling onions, peeled 15 g (0.5 oz) butter15 ml (1 tbsp) sugar X

Salt and freshly ground pepper
Put the onions in a low-sided saucepan or frying pan large enough to

hold them in a single layer, if possible, and add just enough water
Page 374
to barely cover. Season with salt and pepper, and add 15 g (1/2 oz)
utter and the sugar. Bring to the boil. Cover with a round of
buttered baking parchment, reduce the heat and simmer for 8-10
minutes. Remove the paper and continue cooking until the liquid
evaporates. (watch carefully because the onions will burn easely.)
Then continueing the onions in the butter remaining in the pan, until
golden brown. Shake the pan frequently to colour the onions evenly.
CUTTING LARDONS:
Trim the rind from the bacon. Cut each slice lenghtwise into 3 strips
and then each strip into 1 cm (1/4 inch) cubes, known as lardons.
copyright (c) 1991 Le Cordon Blue">
From : Sam Lefkowitz 1:229/15 Wed 12 Jul 95 15:47
From: Teri Chesser Date: 01 Jan 97 National

Cooking Echo Ä
Yield: 6 servings
Page 375
CIVET DE LAPIN À LA FRANÇAISE
3 1/2 lb rabbit
1 marinade:
1 medium carrot; sliced
2 cloves garlic; crushed
2 whole cloves
20 peppercorns
1 bouquet garni
1 3/4 pint dry red wine
3 tablespoon cognac
3 1/2 oz butter
3 tablespoon flour
1 pepper
2 lb waxy potatoes (red or
1 white)
36 pickling onions
1 tablespoon sugar
5 oz green unsmoked bacon
1 sliced 1/4 inch
1 thick
8 oz button or quartered large
1 mushrooms; trimmed
1 croutons:
3 sliced day-old white bread
1 crusts removed
1 oz butter; melted
Cut the rabbit into serving pieces. Put the pieces into a
non-aluminium container with all of the marinade ingredients except
the oil, then drizzle the oil over the top. Leave the rabbit to
marinate for at least 12 hours, or overnight.
Preheat the oven to 425 F.
Remove the rabbit pieces from the marinade and pat dry with paper
towels. Strain the marinade; reserve the liquid and the vegetables
separately. Heat 1.5 oz butter in a heavy flameproof casserole over
high heat. Add the rabbit pieces and cook until golden brown on all
sides. Transfer to a shallow dish. Add the marinated vegetables to the
casserole and cook over high heat until lightly browned. Stir in the
flour and cook for 1 minute. Whisk in the marinade and bring to the
boil. Reduce the heat and simmer the marinade for 2 minutes, stirring
occasionally. Return the rabbit pieces to the casserole, season with
salt and pepper and cook in the oven for about 45 minutes, until the
pieces are tender when pierced with a knife.
Meanwhile, turn and boil the potatoes à l'anglaise. Meanwhile, keep

warm in the cooking liquid.
Page 376
Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch
of salt and the sugar. Cover to keep warm.
Cut the bacon into lardons; blanch and drain. Heat 1 tbsp oil and 1 oz
butter in a frying pan over high heat. Add the blanched lardons and
cook until crisp and golden. Drain and add to the pan with the onions.
Heat 1 oz butter in the pan used for the lardons. Add the mushrooms
and cook over high heat until the moisture has evaporated and the
mushrooms are golden. Add to the pan with the onions and the lardons.
Prepare the croûtons: cut each slice of bread in half to form 2

triangles. Brush each triangle on both sides with melted butter and
arrange on a baking sheet. Toast in the oven until golden; set aside.
When the rabbit is tender, remove from the oven. Transfer the rabbit
pieces to a bowl. Strain the cooking liquid, pressing down on the
solids to extract the liquid; discard the solids. Return the strained
liquid to the casserole, bring to the boil, and reduce over medium
heat until thickened Return the rabbit, along with the onions, lardons
and mushrooms to the casserole and simmer for 5 minutes, stirring
occasionally. Taste and adjust the seasoning.
To serve, transfer the rabbit, onions, lardons and mushrooms to a

large serving platter with a slotted spoon. Dip one end of each
croûton into the sauce and then into the chopped parsley and arrange
around the edge of the platter. Spoon the sauce over the rabbit and
vegetables. Serve with the boiled potatoes.
Rabbit Stew with Red Wine. A French civet is normally a winter dish
made with hare. It is cooked in red wine and the sauce is
traditionally thickened with the animal's blood, which gives the civet
its characteristic colour and taste. A simpler year-round civet can be
made with rabbit, marinated overnight in an aromatic mixture of wine,
garlic and peppercorns. Even without the blood, this stew has a mildly
gamey taste and is best served with a rich red wine either from
Burgundy or the Cotes du Rhone.
Recipe By: Le Cordon Bleu
Yield: 6 servings
Page 377
CLASSIC SAUCE PIQUANT
1 cup dry red wine

2 1/2 lb game meat (rabbit, alligator
1 venison, squirrel)
2 cup onion, chopped
1/2 cup olive oil
2 cup green onions, chopped
2 can (8 oz.) tomato sauce
1 lb fresh tomatoes, seeded,
1 peeled, chopped
1 lb mushrooms, sliced
1/2 teaspoon basil
2 bay leaves
1/4 teaspoon cayenne pepper, or to taste
1 salt and black pepper to
1 taste
1 tabasco, to taste
Marinate game in 1 cup of red wine at least two hours before using in
sauce. Saute onions in oil until golden brown, stirring often. (Do
not allow to burn.) Add bell pepper and celery and saute until
tender. Add chopped tomatoes and tomato sauce as well as other
seasonings. Simmer for 10 minutes then add mushrooms and drained
game. Cook covered for 45 minutes, then add green onions, garlic and
parsley and cook uncovered for 15 minutes.
Serve with rice.
From the May/June 1994 issue of the Louisiana Conservationist.

Subscriptions $8 for 1 year. $14 for two years. $24 for four years.
Louisiana Conservationist P.O. Box 98000 Baton Rouge, LA 70898-9000
================INGREDIENTS===========================
From: Fred Towner Date: 14 Sep 94
Yield: 4 servings
Page 378
CLIVE YOUNGHUSBAND'S VENISON STEW
4 lb venison (haunch, ham)

3 cup cheap red wine
1 1/2 cup red or white wine vinegar
2 whole bay leaves
4 cup celery, carrots, leeks,
1 roughly chopped
1 sugar
1 salt
8 oz jar of beef gravy
3/4 cup pearl onions, trimmed
3/4 cup fresh mushrooms
2 cloves, garlic, crushed
2 pinch ground oregano
1 lb salt pork, diced
1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2" cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.
Yield: 12 servings
COCA COLA SIMMERED BEAR MEAT
1 fat
1 bear meat
1 coca cola
On a cooking show on the telly one Saturday morning, I watched the

chief put fat in a frying pan. Then he threw in large globs of Bear
Meat. Sort of looked like fat large pieces of liver. He then added a
can of coke to simmer the Bear Meat in.................. :)
Petro
From: Petrouchk@aol.Com
Page 379
Yield: 4 servings
COFFEE AND SAGE ROASTED ELK
3 lb elk; a roasting joint (3

1 to 4)
1 ; (if you cannot
1 ; obtain elk then try
1 ; venison or good
1 ; lean beef)
1 knob of fresh ginger; sliced
1/4 cup red wine
2 tablespoon whiskey
2 cup coffee
5 rashers of fatty streaky bacon
1/2 teaspoon sage
1/4 teaspoon thyme
1 bay leaf
1 Cut slits into the roast and stuff with slices of ginger, garlic and
onion. Place the roast in a sealable container. Mix the wine, 2 cups
coffee, 3 tbsp vinegar and 2 tbsp whiskey.
2 Pour this mixture over the roast and marinate in the fridge
overnight, turning several times. Preheat the oven to 350f. On the
stove on a medium heat, brown a piece of bacon in a heavy oven or
roasting pan.
3 Remove the roast from its marinade, reserving the liquid, and brown
in the pan, turning to sear both sides. Lay the four other bacon
pieces over the roast in the pan. Sprinkle with salt and pepper. Add
the sage, thyme and bay. Pour the marinade over the roast.
4 Cover the meat and roast for 1 1/2-2 hours until tender. Remove the
meat to a cutting board. Use the pan drippings for a sauce. Serve the
roast sliced with mashed potatoes and the sauce.
Recipe by: Big Kevin Little Kevin
Yield: 1 servings
Page 380
COLORADO VENISON STEW
2 lb venison, cubed (all fat,

1 bone & sinew removed)
1/2 cup flour
2 teaspoon salt
6 tablespoon dried parsley
1 large onion peeled & wedged
6 cup hot water (to cover)
1 cup peas (frozen, canned or
1 fresh)
1 cup red wine
Dredge meat in flour. Brown meat & onions in cooking oil. Add
remaining ingredients except for peas & wine. Simmer for 1 hour
allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes.
Add peas, simmer 5 minutes longer. Serve over French bread slices.
File
Yield: 1 servings
Page 381
COMANCHE FIREWATER CHILI...
2 pounds chuck steak, elk or buffalo meat, c; ut into small cubes

1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomato; es (hand crushed with jui
added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1; box frozen white corn
2 cans chopped green chiles-medium
1 can of red kidney beans
seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons brown sugar
firewater:
(can be purred in a blender or adde; d straight to the pot if
the jalapeno and poblano chiles)
1 1/2 cups water
1 cup of whiskey
1 can poblano chiles in adobo sauce
3 fresh jalapenos
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and
1/2 of meat. Brown on all sides remove or push to side, then add
remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and
cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat
till meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2

tablespoons of masa harina mixed with 1/4 cold water, or 2
tablespoons cornstarch with 1/4 cold water), and turn heat up, cook
and stir till chili is thickened - a few minutes.
Hey...let me know how you like it...chilis don't like me or my peptic

ulcers from chemo...
Page 382
COMANCHE FRIED FROG LEGS
2 lb frog legs
1/2 cup cooking oil
1 egg, well beaten
1/2 teaspoon salt
1/2 cup cornmeal
1/4 teaspoon pepper
Mix the cornmeal, egg, salt and peper together with enough water to
form a batter. Place the oil in an iron skillet and dip the frog
legs into the batter and cook for about 30 minutes until they are
brown on all sides.
Yield: 1 recipe
Page 383
COME FRY WITH ME

140 gm butter
1 butternut squash; peeled and roughly
1 ; chopped
3 slice lemon
5 tablespoon freshly chopped thyme
5 garlic cloves; peeled but left
1 ; whole
1 large potato; peeled and chopped
4 tablespoon double cream
1 onion; peeled and thinly
1 ; sliced
1 teaspoon salt
3 tablespoon quince jelly
4 venison sausages
2 cloves garlic; unpeeled
150 gm sugar snap peas; 1/2 thinly sliced
1 thinly sliced rind of 1 orange
1 red cabbage; thinly sliced
1 tablespoon clear honey
1 1/2 lemons; juice of
1 1/2 oranges; juice of
1 bunch flatleaf parsley; stalks removed
1 salt and pepper
Preheat oven to 220C/425F/Gas 7.
1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying

pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic
cloves. Season.
2 When the pan is hot, put in the oven and continue to cook for 10-15
minutes or until the squash is tender. Put the potatoes into a pan of
salted water. Bring to the boil, cook until tender and then drain.
3 In a saucepan melt 25g/1oz butter with the double cream. Put the
squash and the other ingredients from the pan in a blender and mix.
Add the potato and butter and cream mix and blend for 10 seconds.
Season and keep warm.
4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook
until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp
balsamic vinegar and 1 tbsp quince jelly. Season and cook until the
liquid is reduced to a syrupy consistency. Keep warm.
5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook
the sausages with the remaining garlic for 10-15 minutes until cooked
through. Keep warm.
6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar
Page 384
snap peas and orange rind until the sugar snap peas are glazed and
tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey,
juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and
cook for five minutes. Keep both warm.
7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in
a pan and season. Heat through and stir until the quince jelly is
dissolved. In a bowl mix the remaining cabbage, sliced mangetouts,
juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat
leaf parsley. Serve on a plate with the hot dressing poured over.
8 Put a spoonful of squash and potato mash on a plate. Top with the
sausages, drizzle the gravy around the plate and serve with the
mangetout and cabbage.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
Yield: 1 servings
Page 385
COMPOTE OF BACON MUSHROOMS SWEET POTATOES AND PECANS
1/2 cup reserved molasses marinade

1 pepper
1 cup veal demi-glace
1 cup half-inch dice smoked slab
1 bacon
2 cup wild mushrooms -- (any
1 type)
1 cup sweet potato balls
1/2 cup peeled pearl onions -- (1/2
1 to 3/4)
1/2 cup glazed pecans -- see recipe
1 salt -- to taste
1 fresh lemon juice -- to
1 taste
1 reserved from
1 venison marinated in
1 molasses & black
1 see recipe
Reduce reserved marinade in a small saucepan over medium-high heat

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

PECANS
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER
Recipe By : Dean Fearing
From: Holly Butman Date: 02 Oct 97 Mastercook

Yield: 4 servings
Page 387
CONEJO GUISADO CON COCONUT (RABBIT STEW WITH
1 text only
This recipe comes from Colombia in South America. Rabbit meat is very
low in fat and can be dry tasting, so it marries well with coconut
cream. It is best to cook the rabbit gently till it is falling off
the bone.
Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can't cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong veal
or chicken stock and 150 ml coconut cream.
Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.
Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.
(Serves 4)
Posted by Stephen Ceideberg; October 29 1992.
Yield: 4 servings
Page 388
CONEJO GUISADO CON COCONUT (RABBIT STEW WITH COCONUT CREA
1 text only
This recipe comes from Colombia in South America. Rabbit meat is

very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.
Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can't cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong veal
or chicken stock and 150 ml coconut cream.
Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.
Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.
(Serves 4)
Posted by Stephen Ceideberg; October 29 1992.
Yield: 4 servings
Page 389
CONIGLIO ALLA CASSIA
3 lb rabbit with liver

2 tablespoon butter; melted
2 oz salt pork; diced
1/3 lb onions; peeled and diced
2 garlic cloves; mashed
2 bay leaves; crumbled
6 tablespoon dry red wine
1 large ripe tomato or
1/2 cup canned peeled plum tomatoes; chopped
3/4 cup ; hot water
1 salt (optional)
Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the
liver into very small pieces. Combine olive oil, butter and salt pork
in a saucepan; heat.
Add onions and cook, to medium brown. Add rabit pieces and brown
for 10 minutes. Add garlic, bay leaves, black pepper, and chopped
liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook
for 5 minutes. Uncover. Add the tomato and the hot water, stir, and
cook slowly for about 1 hour. Test for doneness, do not overcook.
Carefully taste for salt (optional) and if needed add just a little
at this point. When rabbit is cooked, cover and keep warm until
serving time. This dish goes well with any pasta. Spoon the sauce
over both rabbit and pasta.
SOURCE: Leone's Italian Cookbook
Yield: 4 servings
Page 390
CONIGLIO ALLA ROMAGNOLA (RABBIT IN PICKLED ONION SAUCE)
2 1/2 lb frying rabbit (to 3 lb.) - cut in p; ieces

1 salt, pepper and nutmeg
1 medium onion; finely chopped
1 garlic clove - minced or pressed
1/3 cup sweet vermouth
1 bay leaf
1/4 teaspoon whole allspice
1/4 teaspoon black peppercorns
1/4 cup small white pickled onions - draine; d
1/2 cup whipping cream
Sprinkle rabbit pieces with salt, pepper and nutmeg. Melt butter
over medium heat in a wide, deep frying pan or 4 to 5 qt. Dutch oven.
Add rabbit, about half at a time, and brown well; remove when browned.
To same pan, add chopped onion and cook, stirring, until soft. Mix in
garlic, tomato sauce, vermouth, bay leaf, all spice and peppercorns;
then add rabbit pieces and pickled onions. Bring to a boil; cover,
reduce heat, and simmer until rabbit is very tender (50 to 60
minutes). Remove to warm serving dish; keep warm.
Skim fat from cooking liquid, if necessary. Add cream and bring to a
boil over high heat; continue to cook, stirring, until sauce is
slightly reduced and thickened. Taste and add salt, if needed. Pour
sauce over rabbit.
Yield: 4 to 6 servings.
A rabbit stew in the style of Bologna. In _Sunset Italian Cook Book_

by the editors of Sunset Books and Sunset Magazines. Menlo Park, CA:
Lane Publishing Company, 1981. Pg. 82. ISBN 0-376-02465-8. Typed
for you by Cathy Harned.
Yield: 4 servings
Page 391
CONIGLIO ALLA SALVIA (RABBIT WITH SAGE)
4 slice bacon
6 sage leaves, fresh or 1 tablespoon; dried
2 cup chicken stock
3 lb rabbit, dressed, in 8 pieces
1 salt
1 pepper to taste
1 flour for dredging
1 teaspoon balsamic vinegar
Chop the bacon, garlic and sage very fine, to paste consistancy. (If
using a blender or processor, add 1 or 2 tablespoons of the stock.)
Heat the vegetable oil in a large casserole, meanwhile seasoning the
rabbit parts with salt and pepper and dredging them lightly in flour,
shaking off the excess. Add the rabbit to the casserole and cook over
high heat, turning it until browned, about 3 minutes on per side.
Discard the oil from the casserole. Add the bacon mixture, and return
to the heat, cooking 3 minutes and stirring occasionally. Add the
Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of
the stock, salt and pepper to taste, and cover the casserole. Simmer
until the rabbit is tender, about 45 minutes, stirring occasionally
and adding the remaining stock gradually, as needed, to keep the meat
moist. Transfer the rabbit pieces to a large serving dish and strain
the sauce, which should be thick, over them. If the sauce is thin,
quickly reduce it over high heat.
From La Cucina Di Lidia by lidia Bastianich and Jay Jacobs Origin: the
Dilidia Restorante in NYC typed by Mary Riemerman
Yield: 4 servings
Page 392
CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES & PINE NU
2 1/2 lb rabbit; cut in 8 pieces

1/4 cup olive oil; extra-virgin
2 medium onion; chopped fine
2 celery ribs; chopped fine
1 large carrot; chopped fine
2 centiliter garlic; chopped fine
2 bay leaves
2 tablespoon parsley; snipped
1 rosemary sprig
1 sage sprig
1 black pepper
1 cup chicken broth
4 oz kalamata olives; or other brine-cured bla
Rinse rabbit and pat dry with paper towels. In a 12-inch heavy
skillet heat oil over moderate heat until hot but not smoking and
brown rabbit, about 5 minutes on each side.
Push rabbit to side of skillet and add onions, celery, carrot,

garlic, and herbs. Cook onion mixture, stirring occasionally, until
pale golden, about 5 minutes. Add wine and salt and pepper to taste
and simmer until almost all liquid is evaporated.
Add broth and simmer, covered, turning rabbit occasionally, until

tender when pierced with a fork, about 30 minutes. Transfer rabbit
to a plate with a slotted spoon. Discard bay leaves and rosemary
sprig and transfer vegetable mixture to a blender or food processor.
Puree mixture until smooth and return to skillet. Add rabbit,
olives, and pine nuts and cook, basting rabbit with the sauce, until
heated through (about 5 minutes.)
Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96
MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National

Cooking Echo Ä
Yield: 4 servings
Page 393
CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES AND PINE
2 1/2 lb rabbit; cut in 8 pieces

1/4 cup olive oil; extra-virgin
2 medium onion; chopped fine
2 celery ribs; chopped fine
1 large carrot; chopped fine
2 centiliter garlic; chopped fine
2 bay leaves
2 tablespoon parsley; snipped
1 rosemary sprig
1 sage sprig
1 black pepper
1 cup chicken broth
4 oz kalamata olives; or other brine-cured bla
Rinse rabbit and pat dry with paper towels. In a 12-inch heavy
skillet heat oil over moderate heat until hot but not smoking and
brown rabbit, about 5 minutes on each side.
Push rabbit to side of skillet and add onions, celery, carrot,

garlic, and herbs. Cook onion mixture, stirring occasionally, until
pale golden, about 5 minutes. Add wine and salt and pepper to taste
and simmer until almost all liquid is evaporated.
Add broth and simmer, covered, turning rabbit occasionally, until

tender when pierced with a fork, about 30 minutes. Transfer rabbit
to a plate with a slotted spoon. Discard bay leaves and rosemary
sprig and transfer vegetable mixture to a blender or food processor.
Puree mixture until smooth and return to skillet. Add rabbit,
olives, and pine nuts and cook, basting rabbit with the sauce, until
heated through (about 5 minutes.)
Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96
MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National

Cooking Echo Ä
Yield: 4 servings
Page 394
CONIGLIO O POLLO CON LA PEPERONATA
2 lb rabbit or chicken; cut

1 into 8 pieces
2 tablespoon wine vinegar
1 to cook the rabbit/chicken:
2 oz pancetta (or bacon)
1 unsmoked
1 heaping tbs
4 tablespoon sweet (unsalted) butter
2 large bay leaves
1 salt; to taste
1 to taste
1 cup chicken broth, defatted
1 (preferably homemde)
1 to cook the peppers:
4 tablespoon sweet (unsalted) butter
3 whole anchovies in salt, or
6 filets; packed in oil
3 red or yellow bell peppers*
1 cleaned and seeded
2 large cloves garlic, peeled; and
1 finely chopped
10 sprigs italian parsley,
1 leaves only
4 tablespoon red wine vinegar
1 salt; to taste
1 to taste
1 to serve:
1 italian parsley leaves
1 rosemary leaves
Place the rabbit in a bowl of cold water with the vinegar and soak it
for half an hour. (If using chicken instead, omit this step). Cut
pancetta or prosciutto into very small pieces and finely chop the
rosemary and combine them, or even better, coarsely grind pancetta
and rosemary together.
Place a casserole with the butter and oil over medium heat and when
the oil is warm, add the pancetta/rosemary mixture and the bay leaves
to saute for 2 minutes. Meanwhile, quickly drain the rabbit
pieces, pat them dry with paper towels, and add them to the
casserole. Let them saute all over until very lightly golden.
Season with salt and pepper. Add the broth, a small quantity at a
time, turning the rabbit over several times, and cook until soft,
about 25 minutes for a 2 pound rabbit.
As the rabbit cooks, prepare the peppers - Warm the butter with the
oil in a saucepan over low heat, then add the anchovies and mash
them with a fork. Be sure the heat remains constantly low, so the
Page 395
anchovies do not crumble and become very fishy. Put in the peppers
and saute for 5 minutes. Raise heat, add 1/2 cup of cold water,
and cook the peppers for 5 minutes more; at that point, the peppers
should be half-cooked. Add the garlic, parsley and vinegar and let
the vinegar evaporate for 5 minutes. Taste for salt and pepper.
Transfer contents of saucepan to the casserole containing the not
yet completely cooked rabbit and mix well. Cook until the rabbit is
done. The peppers will be overcooked and form a chunky sauce. Discard
bay leaves and transfer everything to a serving platter.
Serve with parsley leaves sprinkled over each portion.
Recipe By: Giuliano Bugialli - August 13, 1996
From: Frank Cavalier Date: 14 Feb 97 Eat-L List

(Recipes And Food Folklore) Ä
Yield: 6 servings
COOKING LITE- DUCK PATE
1 tablespoon reduced-calorie margarine

1 1/4 oz duck liver
1 reserved from a 4-pound
1 ducking
1/2 cup port
1 or other sweet red wine
1/2 cup coarsely chopped cooked duck
1 meat
1 reserved from a 4-pound
1 roasted ducking
2 tablespoon fat-free sour cream
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 tablespoon chopped pistachios
16 fat-free saltine crackers
1. Melt margarine in a small nonstick skillet over medium-high heat.

Add onion and liver; cook 1 minute. Add wine; bring to a boil. Cover,
reduce heat, and cook 2 minutes. Remove from heat; cool slightly.
2. Place liver mixture, duck meat, and next 5 ingredients (duck meat
through pepper) in a food processor; process until smooth, scraping
sides of processor bowl occasionally. Spoon mixture into a small
bowl; cover and chill. Sprinkle with pistachios just
Yield: 16 servings (serving size: 1 tablespoon).

CALORIES 43 (29% from fat); FAT 1.4g (sat 0.3g, mono 0.5g, poly
0.6g); PROTEIN 2.5g; CARB 5.1g; FIBER 0.2g; CHOL 16mg; IRON 1.3mg;
SODIUM 119mg; CALCIUM 5mg.
WW- 1 point.
Page 396
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, October 1997
Yield: 16 servings
COOKING LITE- MUSTARD-AND-HERB CRUSTED RACK OF VENISON
1 rack
3 pounds
1 with 8 ribs
1 cooking spray
3 tablespoon honey
2 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves; crushed
1 parsley
1 rosemary sprigs; optional
1 venison
Preheat oven to 400 oF.
Place venison, meat side up, on a broiler pan coated with cooking
spray. Insert meat thermometer into the thickest portion of venison,
making sure not to touch bone. Wrap boneswith foil.
Combine mustard and next 6 ingredients (mustard through garlic).

Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or
until meat thermometer registers 120 oF.
Remove venison from oven. Combine breadcrumbs and parsley. Carefully

pat breadcrumb mixture into mustard mixture (mustard mixture will be
very hot). Bake an additional 10 minutes or until thermometer
registers 145 oF (medium-rare). Cut rack between eac
WW- 4 points.
Yield: 8 servings
Page 397
COOKING LITE- VENISON-VEGETABLE CHILI
1 cooking spray
2 lb lean boned venison loin
2 tablespoon sliced green onions
1 cup diced red bell pepper
1 cup diced carrot
2 tablespoon minced jalapeno pepper
3 garlic cloves; minced
1/4 cup masa harina or cornmeal
1/2 cup tequila
1 teaspoon unsweetened cocoa
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon barbecue smoked seasoning
1 optional
1 such as hickory liquid
1 smoke
14 1/2 oz no-salt-added whole
1 tomatoes
1 undrained and chopped
14 1/4 oz no-salt-added beef broth
10 oz frozen whole kernel corn
1 thawed
1/2 cup chopped fresh cilantro
Place a large Dutch oven coated with cooking spray over medium high
heat until hot. Add venison; saute 5 minutes, browning well on all
sides. Remove meat from pan, and set aside. Wipe pan dry with a paper
towel.
Recoat pan with cooking spray; place over medium-high heat. Add onions
and next 4 ingredients (onions through garlic); saute 5 minutes.
Return venison to pan. Sprinkle with masa harina and cumin, and cook 1
minute, stirring constantly. Add tequila and
WW- 5 points.
Yield: 8 servings
Page 398
COOKING METHODS FOR VENISON
1 venison
You can do anything with venison that you would beef. Just remember
that it is drier- less fat, so steaks should be
marinaded/tenderized/pounded and cooked just to medium, not over-done.
It is important to realize that wild meat can vary in quality and

toughness, whereas commercial beef is a pretty uniform product.
Venison factors are:
1- Age and sex of animal. Meat can be as tender and mild as veal in a
young doe. (And you always get steer meat in a store never bull.
Castration does make a difference.)
2-Clean kill. If a deer is stalked while it is peacefully grazing and

dropped dead in its tracks, it will taste far better than an animal
that has been chased by hounds, then gut shot, then it runs a few
more miles before collapsing. The blood is full of adrenaline and
the acidic by-products of exercise and exertion and the flesh is
tainted by the torn up organs.
3- Aging and butchering. When I was a kid growing up in Eastern

Ontario, we went deer hunting in the fall, when it was cool and deer
were hung to age and tenderize, then butchered at a local abattoir
that handled beef and pork professionally. We received nicely
wrapped, properly cut and trimmed frozen packages. It was generally
pretty good.
Up here caribou is shot all year long and traditionally butchered

immediately [before it spoils in the summer or freezes solid in the
winter] And some hunters are more skilled at butchering than
others... I have been made "gifts" of quarters of caribou that have
been field frozen with the fur on and wrapped in green garbage bags
and stored in somebody's back yard for a month or two! I have also
received superb sausages made by a man who apprenticed as a
sausage-maker in Germany.
If you know where your meat came from, you will know whether it should
tenderized or just cooked.
If your steaks are coming from a commercial game farm, they will be
from a young animal, carefully slaughtered and aged. I would treat
them the same as any prime beef T-bone. Probably charcoal BBQ'd or
gas grilled to just medium rare and sprinkled with a little salt and
pepper AFTER it has been cooked... nothing fancy, no marinades and no
strong BBQ sauces. That way you will be able to truly taste the
venison.
For wild meat you may want to marinade first, if it's tough.
**** For extremely gamy meat, try soaking the meat in water for
several hours to remove any blood, then soak in salted water for
Page 399
several hours and thirdly soak the drained meat in milk overnight.
This helps remove strong odors. [I use skim milk made from powder,
about half strength for economy.]
After this treatment most meat is quite edible regardless of its age
and handling. At the very least it can be ground and used in spicy
spaghetti sauces and chili.
Jim Weller
Yield: 1 text file

Page 400
COOKING METHODS FOR VENISON > AMENDED
1 venison
You can do anything with venison that you would beef. Just
remember that it is drier- less fat, so steaks should be
marinaded/tenderized/pounded and cooked just to medium, not
over-done.
It is important to realize that wild meat can vary in quality and

toughness, whereas commercial beef is a pretty uniform product.
Venison factors are:
1- Age and sex of animal. Meat can be as tender and mild as veal
in a young doe. (And you always get steer meat in a store never
bull. Castration does make a difference.)
2-Clean kill. If a deer is stalked while it is peacefully grazing

and dropped dead in its tracks, it will taste far better than an
animal that has been chased by hounds, then gut shot, then it runs
a few more miles before collapsing. The blood is full of
adrenaline and the acidic by-products of exercise and exertion and
the flesh is tainted by the torn up organs.
3- Aging and butchering. When I was a kid growing up in Eastern

Ontario, we went deer hunting in the fall, when it was cool and
deer were hung to age and tenderize, then butchered at a local
abattoir that handled beef and pork professionally. We received
nicely wrapped, properly cut and trimmed frozen packages. It was
generally pretty good.
Up here caribou is shot all year long and traditionally butchered

immediately [before it spoils in the summer or freezes solid in
the winter] And some hunters are more skilled at butchering than
others... I have been made "gifts" of quarters of caribou that
have been field frozen with the fur on and wrapped in green
garbage bags and stored in somebody's back yard for a month or
two! I have also received superb sausages made by a man who
apprenticed as a sausage-maker in Germany.
If you know where your meat came from, you will know whether it
should tenderized or just cooked.
If your steaks are coming from a commercial game farm, they will
be from a young animal, carefully slaughtered and aged. I would
treat them the same as any prime beef T-bone. Probably charcoal
BBQ'd or gas grilled to just medium rare and sprinkled with a
little salt and pepper AFTER it has been cooked... nothing fancy,
no marinades and no strong BBQ sauces. That way you will be able
to truly taste the venison.
For wild meat you may want to marinade first, if it's tough.
**** For extremely gamy meat, try soaking the meat in water for
Page 401
several hours to remove any blood, then soak in salted water for
several hours and thirdly soak the drained meat in milk overnight.
This helps remove strong odors. [I use skim milk made from powder,
about half strength for economy.]
After this treatment most meat is quite edible regardless of its

age and handling. At the very least it can be ground and used in
spicy spaghetti sauces and chili.
Jim Weller
Yield: 1 text file

Page 402
COOKING WITH WILD DUCK
1 duck
Wild duck has a robust flavour that can cope with the most aggressive
ingredients, writes Rowley Leigh. In fact, a mallard or teal will take
to chilli, anchovies and curry spices in the same way it once took to
water
THERE is a sort of snobbery associated with the marriage of fruit and

meat. The fact that we eat our lamb with redcurrant jelly or our pork
with apple sauce used to be considered a peculiarly English aberration
and was met with scorn and derision by our dear friends across the
Channel. We must continue to refute this charge (especially now that
the boot is on the other foot and French cooking, like its economy,
is on the skids). We are not odd. The fact of the matter is that most
cuisines have had more than a mild flirtation with the fruit and meat
combination.
Take wild duck. Paul Bocuse, the godfather of modern French

gastronomy, has several suggestions in his book Le Gibier
(Flammarion, 1973), including wild duck with peaches, with figs, with
cherries, with pineapple (a la creole), with apples (a la normande)
and, naturellement, with oranges. When one sees a recipe such as
caneton a la normande one never knows if it is a reference to an
indigenous tradition, or if some clever dick, running short of
inspiration or oranges and with too many apples in his larder, has
decided to bung the two together and called it normande. I am
prepared to bet that at the height of the kiwi-fruit boom some
Frenchman put caneton neo-zelandais on his menu. Oranges, as far as
the French and wild duck are concerned, are clearly not the only
fruit.
By contrast, the English have usually chosen to play straight with

wild duck in the past, although it has to be admitted that oranges
often feature. An orange sauce need not be sweet: both the juice,
when boiled down, and the zest serve more to add an aromatic quality
to the sauce than they do to sweeten it. For the most part, old
recipes have tended to present the duck plainly roasted with a
basting of butter and garnished with game chips and watercress.
Another misconception would be to imagine that the English never liked

their game underdone. On the contrary, wild duck used to be served
extremely bloody: it was said that they should only be "shown the
fire", and Hannah Glasse, in "The Art of Cookery Made Plain and Easy"
(1747), suggests that "ten minutes at a very quick fire will do
them", although most of us would now find the result excessively
rare. That said, wild duck is a rich, lean and dark meat and dries
out terribly when overcooked.
My own preference would be to brush them with butter and roast them
in a hot oven for 15 minutes, then give them ten minutes' rest before
serving. To cook them for much longer than this would not only rob
them of their juiciness but toughen the already resistant legs to an
Page 403
unacceptable degree.
Apart from Paul Bocuse's litany of fruit there have been plenty of
imaginative treatments for wild duck in the recent past: it is, after
all, a robust flavour that will cope very well with aggressive
flavourings. None more so than the combination of pineapple, sweet
potato and chilli with wild duck dreamt up by my friend Richard
Corrigan, chef and proprietor of the Lindsay House in Soho. It sounds
crazy, I know, but in the hands of that gentle genius it is a triumph.
And those of you with bottles of raspberry vinegar ashamedly hidden at
the back of the store cupboard should get them out now: a few drops of
that vinegar on some browned, sliced shallots and then moistened with
red wine makes a brilliant base for a sauce for wild duck. After
roasting the bird, let it rest while you deglaze the pan with more red
wine and a little chicken stock: let this reduce a little and then
pour it into the shallot base together with any juices drawn from the
bird while it has rested.
Wild duck covers a variety of flappers and waders, the most common of
which, comestibly speaking, are mallard, widgeon and teal. If you see
a wild duck on a supermarket shelf or a restaurant menu, the chances
are that it is mallard, our familiar green-necked friend that civil
servants pop out to St James's Park to feed in their lunch hour.
Widgeon is occasionally seen but I have no fondness for its lean form
and fishy flavour and do not intend to discuss it further. Teal, on
the other hand, has a wonderful, rich and gamey flavour; its only
drawback is that it is very small and expensive.
As one mallard will only serve two (though most people can happily
manage two teal), this week's recipes are for two people.
Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph,

DATE=15/October/1998
From: Manny Rothstein Date: 31 Oct 98
Yield: 4 servings
Page 404
COOKING WITH WILD HERBS BY DEB JACKSON
1 mint
1 yarrow
1 toothwort
1 sweet cicly root
1 wild garlic
1 mountain mint
1 wild bergamot
1 wild ginger
1 wild mustard greens
1 dandelion
1 lamb's quarters
1 water avens
1 white avens
There are many great flavors to be had from the wild. I've learned
that many wild herbs have a very unique and pleasant taste. I use
them regularly in my kitchen for spices, garnish, appetizers, snacks,
and even as main dishes. One of my favorites is mint jelly, so good
and easy to make but hard to keep around. Ever had mint jelly on a
hot buttered biscuit, or a favorite for kids mint jelly and peanut
butter sandwiches, for some hors d'oeuvres try mint jelly and cream
cheese finger sandwiches. Substituting some of the everyday culinary
spices with wild herb spices can be tricky but some are
indistinguishable and did I mention the best thing about using wild
herbs? They're FREE! Yarrow for instance, when dried taste like sage,
dried and ground toothwort like black pepper or crushed fresh it
taste exactly like horse radish, dried and ground Sweet Cicly root
like fennel seed has an Anise like flavor for pizza, spaghetti sauce
and other Italian type dishes. Wild garlic or Bear's garlic is as
good as cultivated and is said by some to be better. Mountain mint is
a good substitute for basil, in fact one of its common names is wild
basil. Wild Bergamot can be used as oregano but is a bit spicy so use
less. Wild Ginger is another favorite of mine, the root crushed and
saut‚ed in butter then thickened with corn starch or flour water,
makes a fine sauce for chicken. Wild Ginger and Sweet Cicly roots are
good crystallized in sugar, they make great treats and freshen
breath, and I can't help but mention how wonderful they work when you
have a sore throat or cough. There are so many wild herbs available
for cooking as pot herbs it would be hard to mention them all, but a
few excellent choices are Wild Mustard greens, Dandelion, and Lamb's
quarters. Each is good alone, but I like to mix the three and always
remember to blanch with two changes of water, also season with
bouillon or meat drippings. If you like home made bread and who
doesn't, try throwing in some wild herbs and you have herb bread,
very aromatic and delicious. I've just recently discovered that
several types of Avens roots, Water avens and White avens among them,
are used as chocolate substitutes and are actually called Indian
chocolate, I intend to try them this year when they bloom. A good
book I would recommend for learning more about using wild herbs in
cooking is The Complete Book of Herbs by Lesley Bremness, just
looking at the photos will make your mouth water. Recipes
Yield: 4 servings
Page 406
COOK-OUT RABBIT
1 rabbit fryer; quartered

1 1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon season salt
1/4 cup sauterne wine
Season rabbit with salt & pepper. Mix oil, wine and season salt. Broil
rabbit, basting often with sauce until browned and tender.
Note: I usually cook this on an indoor electric grill, however I have

had good results with an outdoor charcoal hooded grill as well. For
the charcoal grill, make sure to use foil to shield the ends of the
legs from the excess heat since the unprotected bones burn easily.
This is our favorite way to cook rabbit. I have been known to add a
couple dashes of Tabasco sauce to the marinade which gives it a nice
heat and added flavor.
Source: Recipe from store package of rabbit From: Dorothy Flatman

Date: 27 Jun 97 National Cooking Echo Ä
Yield: 4 servings
CORN AND MOOSE MEAT CASSEROLE
2 cup fresh corn kernels or a 14oz

1 can of mexicorn
2 tablespoon wild onions, choppped
1 can cream of celery soup
1/4 lb moose meat, smoked and fine
1 chopped
1 can tomato soup
2 cup potatoes, sliced
Put the corn in a saucepan and simmer for about 15 minutes. Stir in
the onion, celery soup, tomatoe soup and the cubed moose meat and
simmer for another 15 minutes. Grease a 6x9 casserole and spread the
mixture over the bottom and cover with the sliced potatoes. Cover
the top with aluminum foil and put in a 350 degree oven for about 45
minutes. If you wish, sprinkle the potatoes with bread crumbs, grated
cheese or add dots of butter.
Yield: 1 recipe
Page 407
CORN AND MOOSE MEAT CASSEROLE
2 c. fresh corn kernels or a 14 oz. can; of mexicorn

2 T. wild onions, choppped
1/4 lb. moose meat, smoked and fine chopped
1 can tomato soup
2 c. potatoes, sliced
Put the corn in a saucepan and simmer for about 15 minutes. Stir in the
onion, celery soup, tomatoe soup and the cubed moose meat and simmer for
another 15 minutes. Grease a 6x9 casserole and spread the mixture over the
bottom and cover with the sliced potatoes. Cover the top with aluminum foil
and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle
the
potatoes with bread crumbs, grated cheese or add dots of butter.
CORN AND SQUASH - PAWNEE
4 T. corn oil or butter (my understandin; g is that buffalo suet wa

orginally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and ch; opped (or just buy jarred
whole pimento)
4 c. whole kernel yellow sweet corn
1/2 c. parsley, chopped fine
1/2 c. water or stock, if needed
It is said by the Pawnee people that this is one of their oldest dishes,
despite that it has modern touches; the yellow squash is the one ingredient
that they insist on, occasionally chopped nuts are added if not being
served with above recipe.
Warm oil or butter in a large frying pan over medium heat. Quickly saute'
the onion for 3 to 5 minutes, until translucent. Add the squash and
chopped pepper, stirring to blend well and cook for an additional 5
minutes. Stir often to keep mixture from sticking. Add the corn, the
remaining seasoning and all or some of the liquid if the mixture is
sticking--add more liquid as needed. Stir well, cover, and cook for 10 to
15 minutes, stirring once or twice. Serve hot.
Page 408
CORN BREAD
2 tbsp. butter
or 2 tbsp. bacon fat
2 cups cornmeal
4 tsp. baking powder
1-1/2 tsp. salt
1 egg
1-1/2 cups milk
Originally an American Indian dish called 'corn pone' and made with
cornmeal, salt and water, this recipe has been a staple of American cooking
to this day.
1. Pour butter or bacon fat into a skillet and place in 450°F oven to heat
up. Combine cornmeal, baking powder, and salt. Beat egg in milk, combine
with dry ingredients, pour into skillet, and bake for 20-25 minutes.
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: serves: 8
CORN BREAD PIZZA
1-1/2 to 2 lbs. ground beef

1/4 to 1/2 cup chopped green pepper
2 cloves garlic, minced (or glaric powder or; garlic salt)
2 tsp. chili powder
15 oz. can tomato sauce
1/2 tsp. oregano
small box (jiffy) corn bread mix
1 cup finely grated mozzarella cheese
Brown meat, onions, green peppers. Pour off fat, add garlic, tomato
sauce, chili powder, oregano and salt and pepper. Cook for 15
minutes. Mix cornbread as it says on the box, pour into a greased
9X13 pan. Spread burger mixture over cornbread. Bake at 400 for 15
minutes. Remove from oven, sprinkle with cheese and bake 10 minutes
more.
Page 409
CORN CHOWDER WITH WILD RICE & ROASTED PEPPERS

1-1/2 teaspoons minced garlic
4 cups vegetable stock or chicken stock
1/3 cup wild rice
1 cup diced peeled potatoes
1/8 teaspoon salt
3/4 cup low-fat evaporated milk
1 can corn, drained or 2 cups frozen corn; , thawed
1/3 cup chopped roasted red bell peppers
1/3 cup chopped fresh coriander, basil or d; ill
In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic
over medium-high heat for 4 minutes or until softened. Add stock and wild
rice; bring to a boil. Reduce heat to medium-low; cook, covered, for 15
minutes. Add potatoes, salt and pepper; cook, covered, for 20 minutes or
until rice and potatoes are tender.
In a bowl whisk together evaporated milk and flour; add to soup. Add corn
and roasted red peppers; cook for 3 minutes or until slightly thickened.
Serve garnished with coriander.
Yield: 4 servings
CORN CHOWDER WITH WILD RICE AND ROASTED PEPPERS
By: America's Everyday Diabetes Cookbook

1-1/2 teaspoons minced garlic
4 cups vegetable stock or chicken stock
1/3 cup wild rice
1 cup diced peeled potatoes
1/8 teaspoon salt
3/4 cup low-fat evaporated milk
1 can corn, drained or 2 cups frozen corn; , thawed
1/3 cup chopped roasted red bell peppers
1/3 cup chopped fresh coriander, basil or d; ill
In a nonstick saucepan sprayed with vegetable spray, cook

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

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

1 1/2 cup cornmeal
1 1/2 teaspoon baking pwdr.
1/2 teaspoon salt (opt)
3/4 cup water or milk
5 tablespoon bacon drippings, sunflower oil or c; orn oil
In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in

water and 3 T melted bacon drippings. In a large, heavy skillet or
nonstick skillet, heat enough of remaining drippings to coat the pan.
Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones
over medium heat until browned on both sides. Serve hot.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS

[JOHN__CARRIE]

Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Yield: 8 servings
CORN PONES 2
3/8 cup cornmeal

3/8 teaspoon baking powder
1/8 teaspoon salt
3/16 cup water ormilk
1 1/4 tablespoon bacon drippings, sunflower oil or c; orn oil
In a mixing bowl combine cornmeal, baking powder and salt. Stir in

water and 3 tablespoons of melted bacon drippings. In a large, heavy
skillet or nonstick skillet, heat enough of remaining drippings to
coat the pan. Drop the cornmeal batter by tablespoonfuls into the
skillet. Fry pones over medium heat until browned on both sides.
Serve hot.
From "Spirit of The Harvest: North American Indian Cooking," bt

Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95
Yield: 10 pieces
Page 411
CORN SOUP
1 gallon water
4 oz. salt pork or bacon
2 cups hominy corn
1 can kidney beans
1 onion, chopped
1 potato, peeled and diced
Put it all together in a pot and cook it until it's soup!!
Note: Good served with baked scone, or bannock

Servings:
Two
CORN SOUP 1,
1/2 lb salt pork

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

Page 412
CORN STEW
By: Zingeda <zingeda@y
6-8 ears white corn, scraped off cob

1-2 lbs. long, thin green beans (not string)
1-2 sweet onions (yellow or white), quartered; and sliced against the
grain
1/4 -1/3 lb.smoked bacon, chopped anyway you; prefer, or leave whole
to discard after dish is done
1/4 cup water (omit if using frozen vegetab; les)
pinch of freshly chopped thyme (opt; ional)
I have an old (to me) recipe that came

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

A note here a little off topic...Our hard corns were not easily
digestable , and the nutients were hard to process, long before
'science' Our Ancestors knew how to Lye the corn, correcting the
problem!
Traditionally it was made with venison, then salt pork as venison
became harder to get.
I can't give exact proportions, cause I just throw mine together.
2-3 litres of lyed corn
2 lg cans of kidney beans
about 5 lbs of turkey meat, simmered and deboned, save the broth as
your soup base.
I lb smoked bacon, diced and cooked.
optional: leftover cubed squash.
Put all the above in a big stock pot and simmer until done.
Salt or pepper can be added at the table
Page 413
CORNED BEAR
100 lb bear meat, boned and trimmed of fa; t

8 lb salt
4 lb sugar
2 tablespoon baking soda, heaping
2 oz saltpeter
1 gal water
Here is something I found tucked away in the back of my recipe file.

I can vouch for the fact that it will make good eating, but the first
ingredient is not always handy when you want it. Another essential
for this is a 20 gallon keg or stoneware crock. Salt the meat down in
layers in the keg, alternating layers of salt and meat. Let stand 24
hours. As soon as you finish salting the meat, mix the sugar, soda
and saltpeter in the water and let stand. After the meat has been in
the salt for a day, pour the sugar solution over the meat in the keg.
Keep the meat cover with liquid - a plate with a brick or rock on it
will help hold the meat down in the solution. After 4 days drain the
liquid from the keg into a large enamel pan and bring the liquid to a
boil. Strain out the blood residue by pouring the liquid through
cheesecloth. Return the solution to the keg and put the plate and
rock back to hold down the meat. Now store the keg in a very cool
place for 4 to 6 weeks. Use the meat as you would corned beef.
Used with verbal permission from the author.

Lowbush Moose (And other Alaskan recipes)
Gordon R. Nelson
Alaska Northwest Publishing Company
Anchorage, Alaska
ISBN 0-88240-112-2 From: Bill Swisher Date:
14 Mar 97 National Cooking Echo Ä
Yield: 1 servings
Page 414
CORNED BEAR
100 lb. bear meat, boned and trimmed of fat

8 lb. salt
4 lb. sugar
2 T. baking soda
2 oz. saltpeter
1 gal. water
* Here is something I found tucked away in the back of my recipe file.

I can vouch for the fact that it will make good eating, but the first
ingredient is not always handy when you want it. Another essential for
this is a 20 gallon keg or stoneware crock. Salt the meat down in
layers in the keg, alternating layers of salt and meat. Let stand 24
hours. As soon as you finish salting the meat, mix the sugar, soda and
saltpeter in the water and let stand. After the meat has been in the
salt for a day, pour the sugar solution over the meat in the keg. Keep
the meat cover with liquid - a plate with a brick or rock on it will
help hold the meat down in the solution. After 4 days drain the liquid
from the keg into a large enamel pan and bring the liquid to a boil.
Strain out the blood residue by pouring the liquid through
cheesecloth. Return the solution to the keg and put the plate and rock
back to hold down the meat. Now store the keg in a very cool place for
4 to 6 weeks. Use the meat as you would corned beef.
* Lowbush Moose (And other Alaskan recipes)
* Gordon R. Nelson
Anchorage, Alaska
---------------------------------
Saltpeter - The name for potassium nitrate, which is used primarily in
the meat industry to help preserve cured meats.
It gives a distinctive pink color to hams and bacon.
There are recent reports from the USDA that nitrates, and nitrites are
carcinogenic.
Page 415
CORNED BEAR MEAT
100 lb bear meat

2 oz baking soda
8 lb salt
2 oz saltpeter
4 lb sugar
Salt the meat down in layers in a keg, alternating the salt. Let it
stand overnight. At the same time the meat is put down make a
solution of the suger, soda and saltpeter in 1 gallon of warm water,
and let it stand overnight. Next day pour the solution over the meat.
After a few days, drain off the solution, bring it to a boil,
straining off the blood.
Replace the fluid on the meat, keeping it covered by inverting a large

plate on top of the meat. This is ready to use as corned meat within
four to six weeks but may be used satisfactorily at intermediate
stages.
If too salty, it must be soaked or parboiled. Save the salty water for
soup, stews, cooking potatoes or other vegetables, gravy, etc.
"The Original Great Alaska Cookbook": www.starbyte.com/cookbook From:

Starbyte.Cf@starbyte.Com (Cookboo
Yield: 4 servings
CORNED BEAR WITH HOT MUSTARD DILL SAUCE
2 cup sea salt

1/4 cup sugar
4 quart hot water
2 tablespoon pickling spice
5 lb bear meat
3 chopped garlic cloves
Dissolve salt & sugar in hot water; stir in pickling spice. Place
meat in casserole dish & sprinkle with garlic. Cover meat with salt
water, put on lid nd allow to stand for 3 weeks in a cool dry place,
turning meat once a day. To prepare for cooking, rinse meat & soak in
clean water overnight. Pour off water. Put in deep heavy pan or
Dutch oven; add fresh water just to cover. Simmer 4 hours.
Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 pinch

pepper 1 1/4 cups bear stock 3/4 cup half & half 2 Tbls. dried dill
Melt butter in a saucepan; stir in flour, mustard & pepper. Add a few
Tbls. hot stock & whisk until smooth paste. Add remaining stock. Stir
& simmer 5 minutes. Add cream & dill. Keep warm over low heat while
meat is being sliced. Serve hot.
Page 416
File
Yield: 1 servings
Page 417
CORNED BEEF OR VENISON
4 quart water
1 1/2 cup canning salt
1/2 cup brown sugar
1/2 oz potassium nitrate
1 (available in drug stores)
8 bay leaves
11 peppercorns
6 lb beef or venison roast
10 cloves garlic
2 large onions, sliced
1 to cook meat:
1 fresh water
2 sliced onions
1 glaze:
1/2 cup brown sugar
1 teaspoon ground cloves
In a large kettle, combine 4 quarts of water, canning salt, 1/2 cup

brown sugar, 3 tablespoons pickling spice, potassium nitrate, bay
leaves and peppercorns. Bring to a boil and boil vigorously for 5
minutes. Remove from heat and let cool completely. Place meat in a
large container with 2 sliced onions and 10 garlic cloves. Cover
meat with the cooled brine so that brine covers meat by 2 or 3
inches. Weigh down meat with a clean plate and a large zip-loc bag
filled with water. Refrigerate for 21 days, turning meat at least 2
times per week.
To cook: Remove meat from brine and rinse under cold running water.
Place in a large Dutch oven. Cover with fresh water and add 2 sliced
onions, 2 minced garlic cloves and 2 tablespoons pickling spice.
Bring to a boil, reduce heat, cover and simmer for 1 hour per pound
of meat, or until fork tender. Remove meat to a plate and let rest
for 20 minutes. Meanwhile, reserve the broth in which meat has cooked
for cooking vegetables such as potatoes, carrots, pearl onions and
cabbage wedges to be served with the meat. While vegetables are
cooking, mix all glaze ingredients together and coat meat evenly.
Bake in a 375 degree oven for about 20 minutes, or until glaze is
bubbly. Slice meat, cover with foil and keep warm until serving.
Here's the recipe my friend George used this year to corn venison. It
was very good although rather salty. He intends to use about half as
much salt next time. He tripled the recipe below and ended up with
about 35 pounds. He used one hind quarter from a 9 pointer from last
year and a couple front shoulders from other deer. You can put the
shoulders in whole and just pull out the bone after it's done. I
don't believe he did the glazing in the oven part of it, just served
Page 418
it from the water. By tripling the recipe he fed about 15 hunters on

two different nights.
George is the owner of Sunny Point Resort in Gordon, Wisconsin.

Mike_Bell@ccmail.va.grci.com rec.hunting Brine:
Yield: 1 servings
CORNED MOOSE
5 lb moose meat
5 tablespoonse tenderquick
1 tablespoon ground bay leaves
Mix dry ingredients in a large ziplock bag. Add meat and shake to
coat well. Squeez out as much air as practical and zip the bag shut.
Store in the refrigerator for 2-3 weeks to cure, turning it over
from time to time. The corned meat will keep in the bag for a long
period of time if the bag remains sealed.
Cook as you would corned beef or salt cured pork.
Note that Morton's Tenderquick is a salt product that contains

nitrates and nitrites that help preserve the meat. Tenderquick can
be found in many grocers shelves.
Meat may be frozen and thawed before curing. From: "Ken And Mary Ann
Vaughan" <kvaug
Yield: 4 servings
CORNMEAL GRAVY
By: Pam Oakes
4 pieces of side meat

2 1/2 cups milk
1/2 cups cornmeal
bread
salt to taste
Fry meat to have enough grease to cover cornmeal.
Add cornmeal and salt and pepper to taste. Brown meat in grease. Add
milk, stir and let boil until thick. Serve hot over bread.
Page 419
COTES D'OURS AU MIEL (BEAR CUTLETS WITH HONEY)
4 bear meat cutlets (chops)

1 off the bone
250 gm (9 oz) mild flavoured honey
1 e g. acacia
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh dill
2 tablespoon sherry vinegar
2 teaspoon creme fraiche (or use sour
1 cream)
100 ml (4 fl oz) water
1/2 teaspoon ground (or finely crushed)
1 green peppercorns
1 pinch of salt
Mix the honey, thyme and dill in a flat dish and put in the cutlets,
so they are covered. Marinate, covered, in the fridge for 24 hours.
Take the cutlets out of the marinade, letting the excess drip off.
Heat the oil in a frying pan and sauti the cutlets so that they are
golden outside, but still a little pink inside - rosy juices will run
if the meat is pierced with a knife. Remove the meat and keep warm.
Add the sherry vinegar and water to the cooking juices and bring to a
boil and add the creme fraiche or sour cream then reduce a little to
make a sauce.
Monsieur Moulinier recommends serving the bear cutlets with the

following 'garniture' of fresh chestnuts baked in cabbage leaves.
1 kg (2 lb) fresh chestnuts Several green cabbage leaves 2

teaspoons creme fraiche (or sour cream)
100 ml (4 fl oz) water Salt and pepper Oil for deep frying
Peel the chestnuts, taking care to remove the thick furry skin under
the shell. Heat the oil and fry the chestnuts like french fries till
they're golden. Drain on kitchen paper. Wash the cabbage leaves and
put them in an oven dish. Place a few chestnuts on each one, and
close them tight to make little parcels, and add the creme fraiche
and water, salt and pepper. Cover and place in a hot oven (220 C, 425
F, Gas mark 7) for 35 minutes.
*NOTE* For those who can't find bear meat, the chef says it's
possible to use boar instead!
by chef de cuisine Jean-Jacques Moulinier, who was, and perhaps still

is, at the restaurant 'Chez Edgar' in the rue Marbeuf, Paris. I
translated the recipe from one of my French books, 'La Cuisine au
Miel' (Cooking with Honey) from 1988. - Rebecca From: Rebecca Didt
<pge93bks@studserv.U
Yield: 4 servings
Page 420
COTTONTAIL CUISINE
2 rabbits, quartered
1 cup olive oil
1/2 cup vinegar
1/2 cup red wine
1 small minced onion
2 cloves minced garlic
1 juice from 1/2 lemon
5 tablespoon catsup
4 tablespoon a-1 sauce
1 dash tabasco
There's only two ways I have found to cook a decent rabbit, slow BBQ
or slow oven roast. Here is my favorite BBQ recipe.
Combine all ingredients except the rabbit in a medium saucepan. Mix

well and simmer for 20 minutes, stirring frequently.
Place the quartered rabbits on a medium-hot grill. Baste the rabbits

generously every 5 minutes with the sauce mixture, turning frequently.
It will take about 40-50 minutes until they are done, make sure you
have used all of your sauce. With this recipe the sauce is the key!!
http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes

Copyright 1995 by Dennis Fisher
Yield: 1 servings
COUGAR STEAKS - MOUNTAIN LION
1 lb cougar steak
1 marinade
1 flour
1 teaspoon bacon fat
Marinate steaks for 2-3 hours in your favorite meat marinate. Dry
steaks and flour both sides of meat. Fry in skillet with oil and
bacon fat over medium heat until cooked.

~0400
Yield: 4 servings
Page 421
COUNT GREGOR'S CELTIC CHILI
3 lb ground chuck
1 lb venison
60 tomato sauce; (plain)
4 garlic minced
8 oz worchestershire sauce
8 oz mild green chiles; chopped
20 medium fresh jalapenos; * see note
8 oz datil hellish relish
8 oz hot relish; (old elpaso)
5 large vidallia onions; minced
4 can kidney beans; (15 oz. each)
15 oz pinto beans
* chopped in rings then quartered.
Brown meat in skillit with worchestershire sauce, the oregano, garlic

salt and seasoned salt. Put tomato sauce, minced garlic green shilies,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
elpaso hot relish and heat on medium high til near boiling. When meat
is browned add juice and all to the rest and cook for 1 and 1/2 hours
over low heat. This is pleasently warm but not mouth burning hot!
enjoy!!!
Yield: 1 servings
Page 422
COUNTRY STYLE BUFFALO WELLINGTON
By: Laurie Dineen
6-8 lb. whole tenderloin of buffalo, or

5 lb. center cut of filet, or 6 lb. roast
1 - 4 oz. can of mushrooms, drained and; finely chopped
1/2 cups finely chopped onion
1 - 8 oz. package of buffalo braunschwe; iger
3 cups sifted flour
1 1/2 tsp. celery seeds
shortening
3 tbsp. chopped parsley
2 tbsp. butter, melted
1 tsp. salt
1/2 cups plus 3 tbsp. cold water
1 egg, slightly beaten
If using a folded filet, tie the meat securely. Roast meat, uncovered at
275 degrees F until internal temperature reaches 140 degrees F (rare).
Cool, wrap and refrigerate. Let stand 24 hours.
The next day: Saute mushrooms and onion in butter until done and tender.
Combine with Braunschweiger and mix. Chill until ready to use.
Crust: Mix flour, salt, parsley and celery seeds. Cut in shortening until
mixture is consistency of tiny peas. Sprinkle with cold water, 1 tbsp. at a
time, tossing mixture lightly with a fork. Shape dough into a ball and
roll into a rectangle about 1/8' thick, measuring 2' wider than the length
of the roast and 2' longer than its circumference. Save pastry scraps.
Remove strings from cold roast. Pat Braunschweiger mixture on roast,

covering top and sides only. Place roast, coated side down, on pastry,
moisten edges and press firmly together to seal. Place pastry covered roast
into a greased shallow pan, placing the sealed edges down.
Roll remaining pastry scraps and cut out three flowers, three leaves and
three stems. Brush pieces with beaten egg and seal to top of roast in an
attractive design. Brush entire surface with egg and prick with a fork.
Bake in 350 degrees F oven for 1 hour or until crust is golden brown.
Remove roast from pan; let stand 15 minutes before carving.
Yield: 12 servings
Page 423
COUNTRY STYLE DOVE
30 dove breasts
1 lb bacon
1 medium onion, thinly sliced
3 egg yolks
2 cup half and half
1 teaspoon sweet hungarian paprika
1 salt and pepper
In a large skillet, cook bacon until crisp. Drain on paper towels.

Place sliced onion and doves in the skillet and brown in the bacon
fat. Salt and pepper the birds. Remove birds and onions from skillet
and place in a warm overn (150-200F). Pour off all but 3 tablespoons
of bacon fat. Mix the egg yolks and the half and half. Add mixture to
the bacon fat in the skillet and cook over low heat just to thicken,
stirring constantly. Do not boil. Stir in paprika and serve sauce
with dove and fried potatoes.
Yield: 6 servings
COUNTRY STYLE QUAIL
30 quail breasts
1 lb bacon
3 egg yolks
2 cup half and half
1 salt and pepper

Place sliced onion and quail in the skillet and brown in the bacon
and place in a warm overn (150-200F). Pour off all but 3 tablespoons
of bacon fat. Mix the egg yolks and the half and half. Add mixture to
the bacon fat in the skillet and cook over low heat just to thicken,
stirring constantly. Do not boil. Stir in paprika and serve sauce
with quail and fried potatoes.
Yield: 6 servings
Page 424
COUNTRY STYLE RABBIT RAGOUT W/MAYTAG WHITE CHEDDAR GRITS
2 tbs olive oil

2 cup medium diced rabbit
1/2 cup flour
1 tbs essence
1/4 cup medium diced yellow
1 onions
1/4 cup each medium diced
1 carrots and potatoes,
1 blanched
1/4 cup chopped tomatoes,
1 peeled and seeded
1/4 cup green onions
2 tbs minced shallots
1 tbs minced garlic
2 cup veal or beef stock
2 tbs butter
1 salt and pepper
Grits:
2 1/2 Cup milk

1 1/2 Tbs butter
1/2 Cup grits
2 Tbs heavy cream
1/4 Cup grated Maytag White
: cheddar
: - cheese
: Salt and pepper
8 fried parsnip strips
2 Tbs grated Maytag White
: cheddar
: - cheese
2 Tbs chopped green onions
For the ragout: In a mixing bowl, combine the flours and Essence
together and toss the rabbit, lightly coating each piece. In a saute
pan, heat the olive oil. When the pan is smoking hot, add the rabbit
meat. Season with salt and pepper. Saute for 1-2 minutes to form a
good sear on the meat. Add the onions, carrots, and potatoes,
tomatoes, green onions, shallots and garlic. Saute the mixture for
2-3 minutes. Add the veal stock and reduce by half, about 3-4
minutes. Finish with the butter and season with salt and pepper.
For the grits: In a small sauce pan, bring the milk to a boil. Add the
butter. While stirring, slowly add the grits, making sure to not make
lumps. Cook over medium heat, stirring occasionally for 15-20 minutes
or until the grits are tender and slightly thick. Add the cream and
cheese, stirring until the cheese is completely melted. Season with
salt and pepper. To assemble, mound the grits in the center of the
bowl. Spoon the ragout over the top. Place the fried parsnips right
in the center of the ragout, down into the grits. Sprinkle with the
cheese and green onions. Essence the rim.
Page 425
Yield: 2 servings

NETWORK SHOW #EE2291
Yield: 2 servings
Page 426
COUNTRY STYLE RABBIT RAGOUT WITH MAYTAG WHITE CHEDDAR GRI

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

Page 427
From: Dave Drum Date: 29 Mar 98
Yield: 4 servings
COUNTRY STYLE VENISON STEW
1/2 lb bacon or salt pork

2 lb venison steak
4 tablespoon flour
6 cup water or beef stock
1 large tomato, chopped
2 medium carrots, sliced
2 medium stalks celery, sliced
2 medium potatoes, in 1 cubes
1 dozen small white onions
1 cup fresh green peas
Cut bacon into 1" cubes and saute in large saucepan until lightly
browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces
and brown over high heat in 4 T bacon drippings. Stir in flour. Lower
heat and let brown 2-3 minutes, stirring several times. Add liquid
and let it simmer 1 hour or more until venison begins to get tender,
add more liquid as necessary. Add all the other ingredients, except
peas, and continue to simmer to make a thick stew. Simmer peas in a
separate pan until done. Strain and spoon over or around stew when
served. Great accompanied by buttered corn muffins and a salad.
Yield: 6 servings
Page 428
COUNTRY-FRIED VENISON
1 1/2 lb (3/4 thick) venison

1 salt and pepper
1/4 teaspoon seasoned salt
1/4 cup bacon drippings
4 cup ; water
1 1/2 teaspoon bottled brown bouquet sauce
1 medium onion; thinly sliced
1/2 lb fresh mushrooms; sliced
1 hot cooked rice
: Prepare venison by trimming all fat and removing connective

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

by Jeff Pruett
Yield: 6 servings
Page 429
COUNTRY-STYLE GROUNDHOG
1 groundhog (young)
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking soda
1/4 cup cooking oil
1/2 teaspoon sugar
Dress groundhog as for rabbit, removing the small sacs in the back and
under the forearm. Soak groundhog overnight in salted water to remove
wild flavor. Combine flour, salt, pepper and soda; rub into groundhog
pieces. Brown groundhog in hot oil in skillet; sprinkle with sugar.
Reduce heat; add 1/2 cup water. Cover; simmer for about
30 minutes or until tender.
Remove cover; cook for 10 minutes longer.
FROM: www.hevanet.com/refugee/recipe/gndhog
Cleaned up and MM Format by Dave Drum 29 January 2003
Yield: 4 servings
Page 430
COUNTRY-STYLE VENISON
2 lb venison chuck roast, boneless; 1 1/2 inch cubes

2 cup water
1 scallions, minced
1 tablespoon salt
1/2 teaspoon black pepper,freshly ground
6 small white onions
6 samll whole carrots
3 medium potatoes,pared & cubed
1 medium kohlrabi,pared & cubed
4 stalks celery,2-inch long strips
1 lb mushrooms, whole, fresh
1 hot cooked rice
1 fresh parsley
Brown venison cubes on all sides in hoy oil in large, heavy skillet.
Add water, wine, scallion, salt & pepper; bring to boil. Reduce heat;
cover & simmer 1 1/2 hours. Add vegetables; cover & simmer 20
minutes, or until tender. Serve over hot cooked rice. Garnish with
parsley. Recipe By : The Wild Game & Fish Cookbook
Posted to FOODWINE Digest 28 November 96
Date: Thu, 28 Nov 1996 14:14:37 -0500
From: Randee Fried <Noellekk@AOL.COM>
Yield: 1 servings
Page 431
CRANBERRY VENISON AND RICE
2 tablespoon veg oil; divided

2 lb venison top round; cut into
1 cubes, divided
3 medium onions; cut into 8 wedges
1 each
2 cup beef or venison stock
1 cup dry red wine
1 teaspoon salt
1/2 teaspoon pepper
12 oz fresh cranberries
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup water
8 cup cooked white rice
1 parsley
In a Dutch Oven, heat 1 tb oil over med-high heat. Add half the
venison cubes. Cook 6 minutes, stirring. Remove and set aside. Repeat.
Return meat to the pot. Stir in onions, stock, wine, vinegar and
seasinings. Bring to a boil on high; reduce to low, cover and simmer1
1/2 hours until tender, stirring occasionally.
Combine cranberries, sugar, flour and water. Stir into meat mixture
and cook 6-8 minutes until sauce thickens. Serve over rice and
garnish with parsley.
>From The Complete Hunter Venison Cookery, Cowles Creative Publishing
Yield: 8 servings
Page 432
CRANBERRY-CARIBOU PEMMICAN
1 lb caribou jerky
2 oz raisins
2 oz cranberries
5 oz suet
Run the dry jerky through a food grinder a few times. In a loaf pan
add the cranberries, raisins and brown sugar. When the mixture is
well blended, melt the suet and stir it in. Let the suet cool and
harden. This approximates the old style pemmican made to preserve
meat without refrigeration and to add some vitamin C values.
I use low bush cranberries which are very common around here in
Yellowknife.
Jim Weller
From: Jim Weller Date: 24 Oct 99
Yield: 1 batch
CRANBERRY-VENISON POT ROAST
4 lb venison roast *
2 cup cranberry juice cocktail
1 can whole cranberry sauce
1/4 teaspoon powdered cloves
1 onion. sliced additional-
1 salt and pepper
Marinate venison in cranberry juice for 4 hours. Save marinade.

Dust meat with flour, salt and pepper. Brown well on all sides in
hot oil in a heavy kettle. Add whole cranberry sauce, 1 cup
marinade, garlic, powdered cloves, onion and cover. Simmer 3 1/2
hours or until tender. Skim fat from gravy. Thicken pan juices if
needed.
* Chuck or rump is best.
From: Jim Riggs Date: 03-02-96
Yield: 7 servings
Page 433
CREAM OF WILD RICE SOUP
By: Medical Alliance Cookbook (Madison County, Illinois) 19
1/2 cup wild rice -- rinsed thoroughly

2 1/2 cup water
1 tbl butter or margarine
1 tbl minced onion
1/4 cup flour
4 cups chicken broth or 6 chicken bouillon; cubes --
with 4 cups water
salt to taste
1/3 cup carrots -- grated
3 tbl slivered almonds
1 cup skim milk
1 cup evaporated skim milk
2 tbl sherry
minced parsley or chives
Combine rice and water in a heavy saucepan. Bring to a boil. Reduce

heat to low boil; cover loosely and cook 45 to 60 minutes. Fluff
rice with fork; cover tightly and let stand 5 minutes. Set aside.
Prepare chicken broth. Heat and set aside. Melt butter in saucepan;
sauté onion until tender. Blend in flour; gradually add broth,
stirring constantly with wire whisk until mixture thickens slightly.
Stir in cooked rice and salt; add carrots and almonds. Simmer about
5 minutes. Blend in milks and sherry; heat to serving temperature.
Garnish with minced parsley or chives.
CREAM SQUIRREL CASSEROLE
5 tablespoon butter
2 squirrels cut into pieces
1 1/2 cup thick cream
1/3 cup vinegar
5 scallions diced
1/2 teaspoon thyme
Melt 3 tablespoons of butter in casserole and brown the squirrel

pieces lightly in it. Mix the cream, vinegar, scallions, salt,
pepper, herbs and butter to the ingredients. Pour half the cream
mixture over the squirrels.
Cover casserole and simmer over very low heat for an hour. Be
careful not to burn the mixture. Skim off the butter and add
remaining cream mixture. Heat gently for 10 minutes until sauce
thickens.
Page 434

~0400
Yield: 4 servings
CREAMED VENISON
1 lb cubed elk/deer round steak

3 tablespoon margarine or butter
2 cup medium white sauce
1 teaspoon celery salt
1/4 teaspoon pepper
1/4 cup pickle relish
----TOPPING----
1/2 cup dry bread crumbs
Brown steak in 3 tablespoons margarine or butter. Add a small amount

of water and cook in a covered skillet until tender, adding a little
water from time to time as needed. When done add white sauce,
seasonings, parsley and pickle relish. Put mixture in a greased
casserole. Sprinkle top with bread crumbs and dot with margarine or
butter. Bake in a moderate oven (350 degrees F.) until crumbs are
browned.
Source: Agrigultural Extension Service The University of Tennessee

Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
Yield: 2 servings
CREAMY CABRITO SOUP
By: Bill's Goat Meat
2 c. chopped leftover cabrito meat

1 can whole kernel corn
1 can sliced new potatoes
1 can sliced new potatoes
1 can cream of broccoli soup
1 can cream of potato soup
1 c. skim milk
1 1/2 c. water
Salt & pepper to taste Drain corn and potatoes and combine all ingredients.
Simmer, stirring occasionally until desired consistency is reached.
Page 435
CREAMY NETTLE AND POTATO SOUP

4 medium shallots, coarsely chopped
4 celery ribs, coarsely
1 chopped
1 large leek, white and tender green
1 parts, halved lengthwise and
1 thinly sliced
1 1/4 lb yukon gold potatoes, peeled
1 and cut into 1/4-inch dice
4 1/4 cup water
1 bouquet garni, made with
1 thyme sprig,
1 tarragon sprig and
1 bay leaf, tied with kitchen
1 string
1/2 cup heavy cream
10 oz nettles or spinach or
1 bunch (5 ounces) flat-leaf parsley
1 and
1 bunch (4 ounces) sorrel, stems and
1 tough ribs removed
1 white pepper
Melt 4 tablespoons of the butter in a large, heavy saucepan. Add the

shallots, celery, leek and potatoes, cover and cook over moderately
low heat, stirring occasionally, until softened, about 8 minutes. Add
the wine and lemon juice and cook over high heat until evaporated.
Add 4 cups of the water and the bouquet garni and bring to a simmer.
Cover and cook over moderately low heat until the vegetables are
tender, about 15 minutes. Discard the bouquet garni.
Working in batches, puree the soup in a blender or food processor

until smooth. Strain the soup into a clean saucepan through a fine
sieve. Stir in the heavy cream.
Bring a medium saucepan of salted water to a boil. Add the nettles and
cook just until wilted. Drain the nettles and immediately plunge them
into a medium bowl of ice water. Transfer the nettles to the blender
or food processor and puree them with the remaining 1/4 cup of water.
Strain the nettle puree into the soup and season with salt and white
pepper. Bring the soup to a simmer over low heat, stir in the
remaining 2 tablespoons of butter until melted and serve the soup
right away.
MAKE AHEAD The soup can be refrigerated for 2 days.
WINE A lively, straightforward and not-too-rich Chardonnay with no oak

will highlight the creamy texture of this soup without overwhelming
the delicate flavor. Choose a light bottling with notes of melon and
Page 436
apple, such as the 1999 Gallo of Sonoma or the 2000 Rosemount from
South Eastern Australia.
At Manka's Inverness Lodge, in Inverness, California, chef Daniel

DeLong uses local wild stinging nettles to give a tangy flavor to
this light, creamy soup. Because nettles are prickly, use gloves
while working with them. If nettles are unavailable, substitute fresh
spinach or a combination of parsley and sorrel.
From Food and Wine Magazine, May 2001.

Yield: 4 servings
CREAMY WILD RICE SOUP
2 cups cooked wild rice

4 cups broth (chicken, beef or vegetable)
1/2 small onion, minced
2 tablespoons flour
1/2 teaspoon salt
1 cup half-and-half
1/2 cup celery, chopped
1/2 cup carrots, finely chopped
1/2 cup minced cooked meat (ham, chicken or; turkey)
Brown the onion in butter in a deep heavy saucepan. Stir in the flour while
adding the broth slowly, stirring constantly. Next, add the wild rice,
meat, carrots, celery, salt and pepper and half-and-half last. Simmer on
low for five minutes. Cool and refrigerate.
This soup needs to let the flavors blend overnight. Reheat and serve the
next day. At this point, you can add a few herbs like parsley, a dash of
cumin or a dash of hot pepper sauce if desired.
Page 437
CREE WILD DUCK
1 wild duck, cleaned

1 duck giblets
1 pepper
1 sage
1 garlic
2 apples, diced
1/2 cup flour
Boil giblets until tender, and chop into fine pieces. Combine the
cornbread crumbs, onions and apples. Mix well and add pepper, sage,
garlic and other seasonings to taste. Moisten and stuff the goose
with this mixture. Place goose in roasting pan and spread with about
2 tablespoons margarine, and then sprinkle with a little flour. Roast
in 350 degree oven until done, about 15 to 20 minutes per pound.
Baste often. From: "Mignonne" <tsiwoni@minsrecipes.C
Yield: 4 servings
CRISPY ROAST RABBIT
1 rabbit, cut up
1/2 cup cooking oil
1 salt and pepper
3/4 cup flour
2 eggs, beaten
1 onion, minced
1 bay leaf
Heat oil in oblong baking dish. Salt and pepper rabbit pies, roll in
flour and then in beaten egg followed by bread crumbs. Place rabbit
in baking dish. Add onion and bay leaf. Bake at 350 degrees for 1 1/2
hours or until tender.
Yield: 6 servings
Page 438
CROCK POT VENISON
4 venison chop/steaks
1 onion, sliced
2 teaspoons italian seasoning
1 (28-ounce) can tomatoes
Place the venison in the crock pot and sprinkle with the herbs.
Add the onion and cover with the tomatoes. Cover and cook on
Low for 6 to 8 hours. Serve over wild rice.
CROCK POT VENISON BARBECUE
3 lb venison stew meat

1 cup onion, diced
4 garlic cloves, chopped
1 cup red wine vinegar
2 teaspoon lawrey's natural choice
1 seasoning for meat
1 lb seasoned bacon
2 cup catsup
1/2 cup molasses
1/2 cup brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and

seasoning in crock pot. Cook on high for 1 to 2 hours until meat is
cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses
and brown sugar. Turn crock pot on low and heat for the rest of the
day. Serve over rice potatoes or toast. NOTE: Venison can be
substituted with any red meat, just cut in 1-inch cubes.
Yield: 7 servings
Page 439
CROCK POT VENISON STEW
2 lb venison cubes
2 tablespoon oil
3 stalks celery, diced
1/2 cup water
1 cup tomato sauce
1 oregano
1 basil
Brown meat in oil. Place celery and onion at the bottom of the crock
pot. Add browned meat and remaining ingredients. Cook on low for 7-10
hours.
Yield: 6 servings
Page 440
CROCKPOT GOOSE OR DUCK WITH APPLES
1 text file
another one that i just made up one day, so please accept the
vagueness works with whole ducks, part ducks, whole geese, or part
geese...
measure out about two cups of good red wine... drink one...
pour the other cup into a slow cooker of pressure cooker on *LOW*...
get three-ten apples, eat one or two and dice the rest... probably
core them, but peeling is optional...
place the apples in the wine and then dump in your meat...
if the ducks/geese are whole, you might consider putting most of the
apples inside them (assuming you believe in gutting your fowl and not
cooking guts together with the bird...if you do, i take no
responsibility for this recipe...legally, morally, or gastronomically)
if the meat and apples aren't mostly covered, pour enough wine into
the mixture to bring them up to about 3/4 covered...if you just
happen to not have much wine left in the bottle, finish it yourself,
because a good red wine shouldn't sit around very long, nor should
you have to share it since you are going to all this trouble doing
the cooking...
cover and simmer until the meat is almost falling off the bones (if
you took the bones out, i'll leave it to you to define tender)...
this is one of those things you can do in the morning and have ready
when you come back from work, and also have the advantage of having
all the people in the house go nuts smelling the good cooking
smells...
serve the meat...and make sauce from the apples...leftover wine/apple

juice can be used as a au jus for serving the meat...
best applesauce you'll ever eat...
and if you do this before you go to work, the wine should help start
your day pretty well too...
btw...i'm originally from michigan, so we know that there is one kind

of apple you should never use for eating or cooking use...those
"delicious" apples deported from washington...we tried not to grow
them, but used decent apples instead...realizing that the only thing
good about the "delicious" was that it shipped...hence we
knew that the people from washington state were deporting them to the
rest of the country, and making big advertising noises about their
wonderful qualities, all the time keeping the few good apples they
grew to themselves...
Page 441
now...if i can't start a flame war of some sort with this post, we
all must be too busy hunting to care....
jim hewitt hewitt@gloria.cord.edu rec.hunting
Yield: 1 servings
CROCKPOT NORTH OF THE BORDER POZOLE
2 boneless skinless chicken breast halves -- c; ut into strips

4 pork steaks -- cut into strips
1 15 oz. can hominy -- drained
1 small onion -- chopped
14 oz. can diced green chiles -- drained
1/2 teaspoon salt
1/4 teaspoon pepper
sliced radishes
chopped cilantro
Combine chicken, pork, hominy, onions, chiles, salt, pepper, and chili
powder
in crockpot. Cover and cook on Low about 4 hours. Spoon into a serving
bowl; sprinkle with sliced radishes and chopped cilantro.
CROCKPOT VENISON
1 1/4 lb stew meat, cut into 1 inch

1 pieces
1/4 cup olive oil
2 cup sliced onions or
2 cup small pearl onions, peeled
2 centiliter garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 (2-inch) piece of cinnamon
1 stick
Process: Brown meat in hot oil in heavy skillet; remove from pan.
Brown onions and garlic. (put into crock pot) Add other ingredients;
stir well. Add maet; bring to boil. Reduce heat to simmer;
cover. Cook, stirring occasionally, 2 hrs or untill meat is very
tender. Yield 4 servings. (2 if I come over) :)
Good eating !!! As always you can add other veggies to the mix, but I
love the way this cooks up without the veggies in the way. The smell
will drive you crazy the whole time it's cooking. (insert drool here)
Page 442
Bob Ritchie rec.hunting
Yield: 1 servings
CROCKPOT VENISON WITH GREENS
1 venison
1 cup hearty red wine
1 root veggies: quartered
1 onions, potatoes, sweet
1 potatoes, carrots, turnips
1 and parsnips
1 longer cooking greens -
1 plaintains, late dandelion
1 greens
Crock a venison with 1 cup of hearty red wine. I use burgundy. You can
do a pot roast this way or stew meat. The wine cuts the gamey flavor
for those who don't like venison. I generally put the meat on the
bottom with the wine and add a ton of root veggies around to make a
stew - quartered onions, potatoes, sweet potatoes, carrots. I reckon
you could use turnips and parsnips, but I am not found of 'nips in
general. Longer cooking greens could be added too - plaintains, late
dandelion greens. Optional of course, most greens would tend to just
add to the juices/gravy when you are done crocking.
Yield: 4 servings
Page 443
CROCODILE MORNAY W' WARRIGAL SPINACH AND BUSH TOMATO CHUT
1 wine, white, for marinade.

1 1/2 tablespoon oil
3 crocodile steaks [#]
6 tablespoon butter
6 tablespoon flour
3 1/4 cup milk
1 seasoning
1 cup cheese, australian cheddar, grated.
300 gm warrigal spinach [*]
1 bush tomato chutney [#]
If you have the time, marinate crocodile steaks in a little white

wine until the wine becomes slightly gelatinous.
Place butter and oil in a hot pan and, when sizzling, add
crocodile steaks. Sear quickly on both sides. Add gelatinous wine
and cook steaks on both sides for a few more minutes. Cool.
To make the mornay, melt the butter and gently mix in the flour.
Gradually add milk and seasoning until the sauce thickens. Let
mixture stand while grating the cheese and then add half the
cheese to the sauce mixture. Return to very low heat and stir
occasionally.
Finely cut crocodile meat away from the bone and add to mornay
sauce. Place crocodile mornay in a greased casserole dish, cover
with remaining 1/2 cup of cheese. Bake at 200^C until golden
brown.
Meanwhile, blanch spinach in water for a couple of minutes, drain

and throw away the water.
Serve crocodile mornay atop of a bed of Warrigal spinach, with a

garnish of Bush Tomato Chutney.
"Warrigal spinach was used by Captain James Cook as a tonic for

scurvy and is regarded as the first Australian food plant to be
cultivated in Europe. Cook's botanist, Sir Joseph Banks actually
took spinach seeds back to England, where it is now grown as a
summer green.
"This native spinach is found along the eastern seaboard and

because it's high in oxides, it must be blanched before eating.
"Bush tomato chutney is a great garnish, but it's worth buying a

few bush chutneys, sauces and relishes and experimenting with
these new flavours yourself.
[#] See separate recipe BUSH TOMATO RELISH and also, [*] available
from : selected stores
from A TASTE OF AUSTRALIA
Page 444
by JOY ROSS & ALISTAIR PUNSHON

Yield: 4 servings
CROW CASSEROLE
6 crow breasts
1 quart sauerkraut
6 strips bacon
Brown the crow breasts in a skillet, when browned, place them in a

casserole dish on top of a 1 1/2 inch layer of sauerkraut. Lay a
strip of bacon on each breast and sprinkle the onion on them. Next
layer over them again the sauerkraut and some of it's juices. Bake at
350 deg, for 2 hrs. Enjoy! Jason
From- "Jason R." <renegade@kdsi.net-
Ramone@worldnet.att.net- (Ramone) responded to Jason R. as follows:
I did okay until you got to the *enjoy* part. That means you actually
eat this. I thought you had just found a new way to screw up good
sauerkraut. Now let me get this straight: (a) cow dies of old age,
falls over and swells up, (b) possum crawls inside cow and devours
insides, (3) possum walks across hiway and gets smashed flat by car,
(4) crow flies down and eats possum. Now, if I understand this
correctly, you are advocating that I actually, physically eat the
crow? Nope. When I eat crow, I do it with a dozen roses and three
days of prostrate groveling, and it's going to stay that way.
Collected by Bert Christensen, Toronto, Ontario email: bert@bertc.com

web site:-http://bertc.com
From: Kevin Jcjd Symons Date: 12-08-02
Yield: 4 servings
Page 445
CROWN ROAST OF VENISON
1 venison roast, about 4 lbs.

1/8 teaspoon pepper
20 oz can apple slices with juice
1/3 cup apple cider
10 slice bread drid and cut into 1/2
1 inch cubes
2 tablespoon raisins
1/2 teaspoon cardamon
Mix the garlic and pepper together, rub mixture into all sides of the
roast. Place roast in covered roasting pan. Cook sausage in skillet
until brown, drain excess grease. Combine next eight ingredients with
sausage , stirring enough to moisten bread. Pour this mixture over
roast; cover with lid. Insert meat thermometer into center of roast.
Bake at 325 deg. for two to three hours or until meat thermometer
reads 135 deg to 140 deg. Time will vary. Garnish with cranberry
sauce. From: Helen <hstm@nbnet.Nb.Ca> Date: Sun, 15 Feb 1998
22:44:55 -0400
Yield: 4 servings
CROWN ROAST OF WILD BOAR
1 wild boar
1 olive oil
1 essence
1/2 lb roasted new potatoes
2 cup rosemary veal reduction
Preheat the oven to 400 degrees F. French the bones from the saddle
rack. Using butcher's twine, tie the rack into a crown roast. Season
the roast with olive oil and Essence. Place the roast on a roasting
pan and place in the oven. Roast for 25-30 minutes, for medium-rare.
Allow the roast to rest for 5 minutes. Place the roast on a platter.
Fill the center with the roasted potatoes. Spoon the sauce over the
top. Garnish with parsley.

1 Rack from the saddle of
From: Dave Drum Date: 25 Oct 97 National

Cooking Echo Ä
Yield: 1 servings
Page 446
CRUSTED TENDERLOIN WITH CHIPOTLE ONIONS

1 tablespoon coriander seed
1 tablespoon dried oregano
1 1/2 teaspoons black peppercorns
1/2 teaspoon kosher salt
5 whole allspice
2 whole cloves
1 1/2 tablespoons chopped pecans
4 cloves garlic, chopped
1 beef or buffalo tenderloin (4 to 5 lb.),; fat trimmed, rolled, and
1 canned chipotle chili
1 onion (1/2 lb.) , thinly sliced
2 cups beef broth
salt and pepper
Notes: Oden uses buffalo tenderloin, but it's costly (see box, page 91).
Beef tenderloin is a good option. Both roasts take about the same time to
cook. However, if buffalo is cooked beyond rare, the meat becomes dry
1. In a blender, finely grind juniper berries, coriander, oregano,

peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and
whirl to form a paste.
2. Rub seasoning paste all over tenderloin. Set meat on a rack in a 12- by
17-inch roasting pan. Roast in a 425 [degrees] oven for 20 minutes.
3. Meanwhile, rinse canned chipotle chili, discard the seeds and veins, and
mince the chili.
4. Mix onion slices with oil and put in roasting pan around meat (not on
rack). Continue to cook until a thermometer inserted in center of the
thickest part of meat registers 130 [degrees] for rare, 30 to 40 minutes
longer.
5. Transfer roast to a platter and let rest in a warm place 10 to 15

minutes (to allow juices to settle and meat to firm slightly for neater
slicing).
6. Skim and discard any fat from drippings in roasting pan. Add minced
chipotle and broth to onions in pan. Set pan over high heat and scrape
browned bits free, stirring until mixture boils vigorously. Pour into a
bowl.
7. Slice meat and offer chipotle-onion sauce to spoon over portions. Add
salt and pepper to taste.
Yield: 10 to 12 servin
Page 447
CURLIES NAVAJO
sheep intestine (the curly part)

sheep stomach
sheep fat
grill
Note: This recipe has Dine' (Navajo) origins.

Clean well the intestines and stomach. Slice up the stomach. Get a bit of
fat, a bit of stomach and twist the intestine around it. Place on a hot
grill and cook till crispy (not burnt!).
Yield: three - four
CURRIED MOOSE BURGERS
1 lb ground moose
4 tablespoon bacon drippings
1 small can tomato sauce (6 ounces?)
1/2 teaspoon horseradish
1 1/2 teaspoon curry powder
Shape the meat into patties. Fry in the cooking oil, over medium
heat, until well browned on both sides. Stir in the remaining
ingredients; cover and simmer for 5 minutes or until the meat is well
done, turning the meat once. Serve the remaining sauce with the
meat. From Native Indian Wild Game, Fish, & Wild Foods Cookbook
Edited By David Hunt
Yield: 1 servings
Page 448
CURRIED RABBIT
2 onions
1 apple
1 tablespoon dripping
1 tablespoon curry powder
2 cup water
1/4 teaspoon salt
1 rabbit, skinned and gutted
1 tablespoon flour
1/2 lemon, juice of
Melt the dripping in a saucepan, chop the onions and and fry until
brown. Meanwhile, peel, core and grate the apple and add to the onion.
Mix the curry powder in the water, and add the salt. Pour this
mixture into the pan with the onion and apple and bring to the boil.
Chop the raisins and add with the jointed rabbit. Simmer gently for
two hours. Ten minutes before serving, add the flour and lemon juice.
Adapted from the "Green And Gold Cookery Book" 46th edition. typos by
Greg mayman at no extra charge.
From: Greg Mayman Date: 04 Feb 97 National

Cooking Echo Ä
Yield: 1 servings
DALL SHEEP
1 info file
Dall sheep range throughout the Mackenzie mountains and can weigh as
much as 200 lbs. They are sedentary grazers that browse in Alpine
meadows so the meat of younger animals is sweet and tender without
marinading and can be treated as for domestic lamb or mutton.
From "Northern Cookbook by Indian and Northern Affairs Canada" Posted

by: Jim Weller
Yield: 1 servings
Page 449
DANA ANDREWS' RABBIT FRENCH CANADIAN STYLE
1 large rabbit -- cut for frying

2 large onions -- cut fine
1 tablespoon flour -- (1 to 2)
1 quart burgundy or chablis
2 bay leaves
1 teaspoon parsley -- chopped fine
1 giblets -- chopped fine
1 button mushrooms
In Dutch oven, saute onions in bacon drippings. Brown flour in same

Dutch oven. Add rabbit, Burgundy, (or Chablis), bay leaves, salt,
pepper and parsley. Cover. Cook either on thestove or in the oven for
2 hours, or until rabbit is tender.
From the recipe files of Carole Walberg
Yield: 4 servings
DANDELION SALAD
1/2 c. cream
1/4 butter
2 eggs
paprika
1 tb sugar
pepper
1 tsp. salt
4 tb vinegar
4 slices bacon
1 c. dandelions
Carefully wash and break up dandelion.

Put into salad bowl. Cut up and fry bacon. Mix with dandelions. Put the
butter and cream into saucepan and melt over low fire. Beat eggs, add
salt, pepper, sugar and vinegar and mix with warm cream mixture. Pour into
skillet, cook over low heat stirring until dressing becomes thick. Pour
over dandelions. Mix thoroughly.
Page 450
DAN'S SMOKEHOUSE JERKY - PART 1
1 venison
1 top round steak
1 turkey breast - brine
1 kiln dried medium salt
1 molasses (brer rabbit light
1 black and/or red pepper
Recipe by: Dan Sawyer <dan813@aone.com> The Meat: Generally, the lean
scraps from most venison (elk, deer, caribou, antelope and moose)
work very good. Bear is greasy(sorry Bear), as is pork Buffalo is
similar to beef and makes good jerky. The best cut of beef that will
yield the most usable lean meat is the top round. If you like
turkey, use large bone in breasts and remove the bone. I haven't
done reptiles, but what the hey, if that's your bag give it a shot.
The meat should be reasonably aged, at least kept cool for a week or
so after it's dressed out and skinned. It is important to trim as
much fat off as possible, even if you have to cut it out or scrape it
off. The fat will not take salt very well when the meat brines, it
will become rancid and grow mold quickly. Cut the meat with the
grain, into strips as big around as your thumb (3/4-1 square) and as
long as possible.
The Brine: This is a self brining method and works in two stages,
dehydration and rehydration. The ingredients needed are: A kiln dried
medium salt. Most feed stores have 50# bags for about $3. which will
make about eight thousand pounds of jerky. Medium salt is about the
size of sal that comes on a pretzel. Molasses. I use Brer Rabbit
light or Grandma's. Brer Rabbit comes in pint bottles and have a
small top that you can pour a nice 'string' from. Grandma's comes in
a large mouth bottle and it's best if you transfer it to some sort of
a squeeze top ketchup or pancake syrup bottle (1 pint =3D about 20#
of meat). Black Pepper, medium grind or coarse - your choice. If you
like it hot, use red pepper flakes instead, if you don't like pepper
leave it out. This brine process goes easier and more quickly if you
have a few extra happy hands joining in - the kids, the wife and
myself usually make it a project and when it's done everyone gets to
pa each other on the back. Since we're all together and helping each
other, some interesting conversations usually surface. Anyway, you
will need a flat bottom non-corrosive container and lid, a Tupperware
storage bin, a plastic bus tray or a stainless steam table pan will
work well. The size depends on the amount of meat and the room in
your refer - the lids keep things out and are handy for stacking the
containers. Salt the bottom of the pan evenly, making sure to get in
the corners as well. This may not be as easy as it sounds. Put a few
pounds of salt in a bowl, cup your fingers together and scoop out
about a half a handful - not in your palm. Shake your hand back and
forth across the top and about a foot above the top of the pan. As
the salt starts to leave your hand, slowly open your fingers and let
the salt run through evenly. Hand salting may require some practice.
Practice salting the bottom of the pan until it becomes comfortable
and the coverage is without gobs or streaks or voids. If this method
becomes too frustrating, a shaker top jar works too - a mayonnaise
Page 451
jar with the metal lid poked full of holes by a 16 penny nail. The
coverage amount should be between light coverage (barely covering)
and full coverage (completely covering) - the only comparison I can
think of, is sugar on a pie crust, or, sugar on your cereal. You
don't want it too salty, so, one might consider their first batch of
jerky experimental and take it from there. String the molasses. Same
kinda deal as the salt, hold the bottle about a foot above the pan,
start moving it from side to side and pour. When the molasses starts
running try to get a 'string' about the size of a pencil lead and let
it crisscross the pan bottom over the salt. Once the strings are even
in one direction, change directions (perpendicular) and string evenly
across again. Don't forget the corners. When it's done it will be an
even grid about 1/2" square covering the pan bottom. Good luck...
don't worry, 10-12 layers and you'll be able to sign your name with
it. The pepper will vary as to individual taste. One note though,
pepper almost doubles its intensity as it soaks and is easy to
overpower the finished product. I would recommend that a light
dusting would be sufficient for most people (about the way you would
pepper a baked potato). Red pepper flakes, even more so. Again, hold
the pepper can about a foot above, and dust it evenly - good, you
remembered the corners. Layer the meat strips across the bottom of
the pan one at a time. Starting on one side, place the strips next
to each other without overlapping and with all of th strips running
in the same direction. Work the meat across until the layer is
complete, without voids. Pat the surface, edges and corners down
smooth and flat. Salt, molasses and pepper the surface as was done
to the bottom of the pan to start. The second layer of meat is done
the same, but it is ran perpendicular to the first layer. Pat
smooth, salt, molasses and pepper. Each additional layer is placed
perpendicular t the layer before it. Continue layering the meat
until it reaches to a level about 2" from the top of the pan. The
last layer, or partial layer, gets the salt, molasses and pepper
treatment as well. This brining method will cure the meat in two
days. Place the pan in the refer, cover and let sit undisturbed for
the first day (refrigeration is not necessary if prepared in a cool
climate 35-45F). After about 24 hours the meat should be 'turned
Continued in Part 2 From: Norm Corley Date: 10 Oct 97 Meal-Master

Format Recipes (Mailing List) Ä
Yield: 1 servings
Page 452
DAVE'S VENISON SAUSAGE
8 lb lean venison
1 lb fat salt pork
1 lb bacon; (streaky)
2 tablespoon salt
1 tablespoon thyme
1 tablespoon summer savory
1 tablespoon allspice
4 tablespoon sugar
1 tablespoon coriander
2 tablespoon whole mustard seed
4 tablespoon cracked black pepper
1 teaspoon saltpeter
2 cup hard cider
Run the venison, bacon, and salt pork through a fine grind. Add
seasonings and combine well. Pack into a tub or covered bowl and
allow seasonings to combine for a day or two in the refrigerator.
Stuff into hog casings, and hang to dry for a day or so before using.
Dave Sacerdote From: Dave Sacerdote Date: 16 Jan 97 National Cooking

Echo Ä
Yield: 10 pounds
Page 453
DAY LILY BUDS (GOLDEN NEEDLES) JULIENNED PORK

1/2 lb julienned pork
1/2 tablespoon cornstarch
1 1/2 tablespoon julienned green onion
1/2 teaspoon ginger root, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon wine
1/4 lb dried day lilies
Lily buds are dried and used as a complementary vegetable. They are
often used with oriental mushrooms. To use, soak them in boiling
water for 10 minutes, then remove the hard stems. Store dried flowers
in sealed jars.
Bring sesame oil to a boil over high heat. Add pork dusted with
cornstarch, onion and ginger. Fry, stirring constantly, for 3
minutes. Season with soy, salt, sugar and wine. Fry for 1 or 2
minutes, then add day lilies, stirring constantly for 2 more minutes,
until day lilies have absorbed the flavor of the pork. Serve hot with
rice. Serves 2.
http://www.cook-books.com/for%20kids/105/34997.asp
From: "Anne Granwell" <granwell@surferz
Yield: 4 servings
Page 454
DAY LILY CHICKEN SOUP
5 cup chicken stock

1/2 cup cooked, minced chicken
1 1/2 tablespoon cubed salt pork
2 tablespoon minced onion
3 tablespoon minced celery
1/4 teaspoon each ginger, salt, & pepper
2 tablespoon flour
2 tablespoon sherry
3 teaspoon minced mushrooms
1 1/2 cup chopped day lilies
Combine chicken stock, chicken, salt pork, potatoes, onion, celery,

ginger, salt, and pepper. Cook 15-30 min. or until potatoes are
tender. Add flour to sherry and add to soup. Add remaining
ingredients and simmer 3-4 min.
From: Benao <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:05:48
+0100
Yield: 4 servings
DAYLILY BUDS WITH ALMONDS
2 cup daylily buds

1/3 cup almond slivers
1 teaspoon freshly grated ginger
1 tablespoon rice wine vinegar
1 tablespoon tamarind or soy sauce
1 tablespoon water
2 cup cooked brown rice
Steam daylily buds for 10-15 minutes, until tender. In a wok or heavy
skillet, heat the oil over a high heat until very hot. Add the almond
slivers, saute until browned. Quickly remove the almonds from the
pan, set aside. Turn heat down to medium. Add grated ginger and cook
1 to 2 minutes. Add vinegar, tamarind, and water. Stir to mix. Toss
in daylily buds. Serve over hot rice, topped with sauteed almonds.
Serves 4. From: Brandy Mcdaniel <kattelyn@charter
Yield: 4 servings
Page 455
DEER BACKSTRAP
1 whole venison backstrap

1/2 lb bacon slices
1 tablespoon salt
An easy recipe for venison backstrap is to cut it lengthwise into 3

equal strips. Season to taste (we use salt, pepper and garlic powder)
then roll each strip up, circle with a slice of bacon and secure with
a toothpick. What you should have will look like a filet mignon and
after you grill it rare over coals will taste twice as good.
Recipe By : Misterbuck
From: Mastercook Mac Date: Wed, 9 Oct 1996 17:49:36

0000
Yield: 3 servings
DEER CAMP ROAST
6 lb venison roast
3 tablespoon flour
1 can (10.75-oz) cream of onion soup
2 soup cans hot water
Braise venison equally in oil in large pan. Remove roast from pan. Add
flour to oil in pan. Stir & brown to a medium brown. Place venison
back in roux. Pour onion soup & water on top of roast. Cook in
pressure cooker at 20 pounds pressure for 30 minutes. If meat has
been frozen, cook an additional 45 minutes. Serves 10.
TERRY GRIFFITH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West

Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
Yield: 10 servings
Page 456
DEER CASSEROLE
1 lb venison; ground
3 large raw potatoes; up to 4,
1 peeled and
1 sliced
10 oz vegetable beef soup; (1
10 oz can)
8 oz cream of mushroom soup
1 canned
1 small onion; diced
1 pepper; to taste
1 garlic salt; to taste
Place sliced potatoes in bottom of casserole dish. Break ground deer

meat on potatoes. Add garlic salt, diced onion, pepper and soups.
Cover and bake for one hour or until potatoes are done.
Native American website by Mitchell and Nancy Deer with Horns,

http://www.angelfire.com/ct/deerwhorns/. Mitchell is from the Lakota
tribe. This recipe came from
http://www.angelfire.com/ct/deerwhorns/deerrecipes.html.
Formatted for Mastercook by K. Hudson Lipin, 10/04/98
Recipe by: Nancy Deer With Horns
From: Kathy And Lloyd Lipin <lipin21220
Yield: 6 servings
Page 457
DEER FILET A'TOURNEDOS BRENNAN
4 deer filets of loin

2 tablespoon butter
1 tablespoon flour
1/2 cup mushroom juice
1/4 cup wine, red
1/4 teaspoon salt
1 pepper, black, dash
1 tomato, ripe large
1/2 cup mushrooms, sliced
In a small saucepan melt butter and saute mushrooms. Add flour and
cook slowly a few minutes until slightly browned. Stir in wine, juice
and seasonings. Cook until thickened. Meanwhile, season and grill
filets to taste, rare or medium rare. Cut the tomato into four slices
and grill. Arrange tomato slice on each filet and pour over mushroom
sauce. USE large amount of charcoal, almost 2 layers, for rapid
grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to
the grill to make an aromatic smoke. Won't flame before done. Recipe
date: 12/11/87
Yield: 1 servings
DEER HEART AND NOODLES
1 deer heart, trimmed & cubed

2 cup flour
3 eggs
1/2 teaspoon salt
6 cup boiling water with 1 tbls.
1 salt
8 oz noodles
Mix eggs with flour & salt gradually to form a ball of dough. Twist &
knead 12 times. Cover dough ball with bowl for 20 to 60 minutes.
Spread & roll dough until it is silver-dollar thin. Cut into 1-inch
shapes. Drop into boiling water & simmer until tender, about 8
minutes. Drain all but one cup of water. Saute meat in margarine
until done & add noodles & 1 cup of reserved water. Simmer for 45
minutes to 1 1/2 hours. Add water if needed.
File
Yield: 1 servings
Page 458
DEER HEART STEAK WITH VEGETABLE SIMMER
1 deer heart, fresh

1 salt
1 pepper
1 steak spice
1 garlic salt
1 beef bouillon cube or powder
1 rosemary
1 thyme
1 water
1 vegetable saute:
2 large onions (cut in lg pieces with layer; s seperated)
2 green peppers
3 stalks celery, sliced, thin and dia; gonally
1 carrot, sliced thin and diagonally
1 cup broccoli head (in sm pieces)
1 can mushrooms
Rinse deer heart in cold, running water to remove all blood. Trim
off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and
place in a pot of boiling salted water. Boil 15 to 20 min. Remove
and cut into 2 centimeter slices. Place in hot, oiled skillet.
Sprinkle with steak spice, pepper and garlic salt. Fry like steak,
both sides, about 15 min. In meantime prepare vegetables. Saute
onions in oiled pot for 5 min, add remaining vegetables. Sprinkle
with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in
cup of hot water and add to vegetables. Simmer 10 min or to desired
tenderness. Serve with deer heart and boiled or fried potatoes.
Yield: 4 servings
DEER HEART STEW
5 deer hearts
1 stick margarine
1 salt
1 black pepper
1 flour
1 water
Trim & cut hearts into quarters. Boil until tender in lightly salted
water. Remove & cut into 1/2-inch cubes. Saute in butter. Add enough
water to cover. Thicken with flour & add seasonings to taste, heavy
on the black pepper. Simmer for 30 minutes & serve.
E.F. 'SONNY' KALB

Page 459
Yield: 6 servings
DEER JERKY #1
10 lb non-fat; top round cull deer meat

6 oz wine vinegar
1/2 cup salt
2 quart very hot water
Slice meat into 2x4x1/4-inch pieces. Mix all other ingredients. Pour
spice mixture over meat and soak for 3 to 4 days; drain. Place on a
screen or hang by a string to dry for 3 to 4 days. Meat may also be
smoked dry. Pepper to taste while still wet.
CPT C.L. 'DUTCH' PULLMAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives
Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
Yield: 1 servings
DEER JERKY MARINADE
3 lb deer meat, thinly sliced

3/4 cup wine, dry
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
2 teaspoon liquid smoke
1/4 teaspoon pepper
3 bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in

a cold part of the refrigerator. Turn meat several times. Remove
meat, spreading out to bring to room temp. Place on greased racks in
a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours,
until meat becomes slightly translucent and darkly red, near black.
Store in plastic bags in refrigerator.
: Recipe date: 12/10/87
:
From: Connie Robertson Date: 17 Dec 96 Meal-Master

Yield: 1 servings
Page 460
DEER JERKY MCDERMOTT
1 deer, sliced 1/8 thick

2 tablespoon hickory smoked salt
1 tablespoon garlic salt
2 tablespoon monosodium glutamate
4 tablespoon seasoned pepper
2/3 cup soy sauce
1/3 cup worcester sauce smoked
Sprinkle meat with dry mixture, both sides. Drape on oven racks
without touching while oven heats to 200 degrees. Place in oven with
door open 2-3 inches. After one hour, baste with sauce, repeating
every half-hour for the remaining two hours at 200 degrees. Now drop
oven to 170 degrees and finish meat in 45 to 90 minutes.
Yield: 1 servings
DEER LOAF
1 lb ground venison
1/2 lb pork sausage meat
6 teaspoon chopped onion
1 green pepper; diced
1 clove garlic; peeled and
1 chopped
1 carrot; diced
2 cup celery; chopped
1 cup stale white bread crumbs
1 egg; slightly beaten
2 tomatoes; peeled and
1 diced
1/2 cup water
Saute onion, pepper, and garlic. Combine venison and pork sausage
with all ingredients except the last three. Shape into a meat loaf,
place in roasting pan. Cover with tomatoes, water, and
Worcestershire sauce. Bake for 1-1/2 hours in moderate (375F) oven.

Yield: 4 servings
Page 461
DEER MARINADE
1 lemon, juice of
1/2 cup vinegar, wine
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
1/2 cup tomato catsup
1 garlic clove, crushed
Mix ingredients in a large bowl. Place meat therein and turn several
times. Cover. Marinade for from 2 hours to 48 hours, dependent upon
your assessment of tenderness and flavor. Save marinade for soups,
gravies, or later use with another meat. Hugg's Note: The use of
chili powder is questionable (unless you are a Texan, when it becomes
basic. Recipe date: 01/15/63
Yield: 1 servings
DEER MARINADE #1
2 cup wine, claret or other red

2 cup vinegar
1 bay leaf
2 cloves, whole
1 salt, pinch
4 cups of either wine or vinegar may be used in place of the

combination. Marinade as short as two hours or up to 48 hours,
depending on how you judge the tenderness and tastiness of your game.
Save the marinade and use again or add to gravies and soups
(sparingly). Hugg's Note: Hunt TROPHIES FOR THE POT (Spikes &
Forkhorns). ADJUSTMENT: 12 crushed green peppercorns and a few black.
Recipe date: 01/15/63
Yield: 1 servings
Page 462
DEER MARINADE #2
2 cup wine, dry

2 cup vinegar, white
6 bay leaves
12 cloves, whole
1 tablespoon peppercorns, black, whole
1 onion, large, sliced
Combine ingredients and place meat in a bowl. Pour marinade over meat
and cover for from 2 hours to 48 hours (refrigerate if cooking is not
planned same day). Turn meat several times. Save marinade as basting
sauce, repeat use, gravy flavoring or soup additive. You should judge
meat tenderness and flavor to decide how long to marinade. Hugg's
Note: If meat is badly bloodied, add 2 Tbsp salt and increase vinegar
by 1 C. Recipe date: 01/15/63
Yield: 1 servings
DEER MARINADE #3
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
Yield: 1 servings
Page 463
DEER MARINADE #4
1 wine, dry white, bottle

1 cup vinegar
1/2 cup oil, any type
2 carrots, large, sliced thin
4 shallots, chopped
3 parsley, chopped, sprigs
1 teaspoon salt
6 peppercorns, crushed
4 juniper berries
1/4 teaspoon thyme
Place cutup and chopped vegetables around meat in a large bowl. Pour
mixed liquids over it. Oil rises to the top and retains flavor of
marinade. Use for 2 hours to 48 hours, dependent on how you assess
the tenderness and flavor of the meat. Retain marinade liquid for
soup base, gravies or reuse later. Keep meat in refrigerator if not
cooking the same day. OPTIONS: Omit juniper berries. Add rosemary or
tarragon with or in place of thyme. Recipe date: 01/15/63
Yield: 1 servings
DEER MARINADE #5
1 lb carrots, raw
1 lb onions, yellow
1/2 lb celery, incl. tops
8 cup vinegar
4 cup wine, red
3 bay leaves
1 teaspoon thyme
1 teaspoon peppercorns, crushed
1 tablespoon allspice, whole
1 teaspoon salt
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat.

Don't cook so hot that vegetables become browned. Add remaining
ingredients and boil then simmer, covered, for 1/2 hour. Allow to
cool and you are ready to use. Cover the meat completely if possible.
If not, turn every 1/2 hour while in marinade. Otherwise, if meat
fully covered, turn about every 3 hours. Keep meat in marinade for
from 2 hours to 48 hours depending on your assessment of the
tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring. Recipe date:
01/15/63
Yield: 1 servings
Page 464
DEER MARINADE II
2 cup wine, claret or other red

2 cup vinegar
1 bay leaf
2 cloves, whole
1 salt, pinch
4 cups of either wine or vinegar may be used in place of the

combination. Marinade as short as two hours or up to 48 hours,
depending on how you judge the tenderness and tastiness of your game.
Save the marinade and use again or add to gravies and soups
(sparingly). Hugg's Note: Hunt TROPHIES FOR THE POT (Spikes &
Forkhorns). ADJUSTMENT: 12 crushed green peppercorns and a few black.
From: Owl@visi.Net (Owl)
Yield: 1 servings
DEER MARINADE III
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
Yield: 1 servings
Page 465
DEER MARINADE IV
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
gravies, or later use with another meat.
Yield: 1 servings
DEER MARINADE V
1 wine, dry white, bottle

1 cup vinegar
1/2 cup oil, any type
2 carrots, large, sliced thin
4 shallots, chopped
3 parsley, chopped, sprigs
1 teaspoon salt
4 juniper berries
1/4 teaspoon thyme
Place cutup and chopped vegetables around meat in a large bowl. Pour
mixed liquids over it. Oil rises to the top and retains flavor of
marinade. Use for 2 hours to 48 hours, dependent on how you assess
the tenderness and flavor of the meat. Retain marinade liquid for
soup base, gravies or reuse later. Keep meat in refrigerator if not
cooking the same day.
Yield: 1 servings
Page 466
DEER MEAT "POT STEW"
4 lb lean venison
2 cup seasoned flour
4 oz butter
1 lb mushrooms; cleaned and
1 sliced
1 cup chopped onion
1 (remove pith and seeds)
1 stock to cover
1 cup red wine
4 medium potatoes; cubed
4 carrots; thickly sliced
1 can whole-kernel corn
1 2 peeled, cored and sliced
1 apple (optional)
1 cup chopped celery (optional)
Cut venison into 1" cubes and dredge them in flour. In a heavy
kettle, melt butter and saute vegetables until golden.
Remove the vegetables from the pot and add the meat, searing it on all
sides. Add more butter, if necessary. Return the vegetables to the
pot, and add enough beef stock (or canned bouillon) to almost cover
the meat and vegetables. Let this simmer, covered, for about 2 hr.
Add the rest of the ingredients and bring to a boil. Turn down the
heat and simmer until the vegetables are done.
You could also add the apples and/or celery.
A dash of herbs always helps, but this recipe has the object of
providing a tasty stew that retains the flavor of the venison without
killing it. When the stew is about done, add more seasoning, if
desired.
http://www.ring.com/certifie/deerstew.htm
From: mloo@juno.com (Michael Loo)
Yield: 1 servings
Page 467
DEER MEAT CHILI
4 lb chili cut deer meat

1/2 teaspoon oil
2 mdm chopped onions
1 3-4 stalks celery, chopped fine (op; tional)
1 chili powder to taste
1 cumin to taste
1 large can tomato paste
1 cooked rice
Brown meat in a well seasoned black cast iron Dutch oven. Remove all
of the water in the meat. Add oil to meat and brown onions and
celery. Season to taste with chili powder, cumin, salt, and pepper.
Add tomato paste and cook until tender. Serve over rice. Spirit of
'76 Recipes Collected by the Allen Parish Bicentennial Committee
Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1
Yield: 1 servings
DEER PEMICAN (OGALALA SIOUX)
1 venison
Put clean dried meat in bread pan and roast; when ready, sprinkle some
water on the roasted meat, cool, wrapp meat in a clean white cloth and
pound until meat is real tender and flaky; add tallow grease, and
sugar and raisins to taste.
Source: "Indian Cookin'", compiled by Herb WAlker, 1977
Yield: 1 recipe
Page 468
DEER ROAST
1 garlic for stuffing roast* (optiona; l) + 4 cloves garlic

4 lb deer roast
2 cup red italian wine
2 bay leaves
1 jar pickling spices
2 large onions, cut up in lg pieces
*MY NOTE: to stuff roast with garlic, cut a few slits on each side of
the meat. Cut slivers from a garlic clove and plug into the slits in
the meat. Stuff roast with garlic, if desired. Combine wine, bay
leaves, pickling spice, onions and 4 cloves of garlic. Marinate roast
in this mixture for 24 hours. Preheat oven to 350 degrees. Remove
roast from marinade and place in baking pan. Add a small amount of
cooking oil to pan. Strain marinade and baste meat as it bakes.
Spirit of '76 Recipes Collected by the Allen Parish Bicentennial
Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER
1.1
Yield: 1 servings
DEER SAUCE
1/4 cup marinade, strained

1 cup jelly, strained
1 ginger, powdered, pinch
2 tablespoon whiskey, scotch/bourbon
Heat and blend thoroughly in a small sauce pan. Serve in a preheated

gravy boat for individual use.
Hugg's Note: Muscadine jelly is the very best with deer.
Yield: 1 servings
Page 469
DEER SAUCE #1
1/2 cup jelly, currant or grape

4 tablespoon butter
1/2 teaspoon dried herbs
Melt and blend in a sauce pan; serving in a gravy boat for individual
use. Pick your favorite herbs, usually aromatic ones such as sage,
cloves or allspice. Suggestions: USE muscadine jelly, a perfect taste
to compliment deer. Recipe date: 01/15/87
Yield: 1 servings
DEER SAUCE #2
1/4 cup marinade, strained

1 cup jelly, strained
1 ginger, powdered, pinch
2 tablespoon whiskey, scotch/bourbon
Heat and blend thoroughly in a small sauce pan. Serve in a preheated

gravy boat for individual use. Hugg's Note: Muscadine jelly is the
very best with deer. Recipe date: 01/15/63
Yield: 1 servings
Page 470
DEER SAUSAGE
----YIELD: 1 BATCH----
10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz ; water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
12 oz salt
1/2 lb dried milk
Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings,
making 6-8" links, or make into patties for freezing. To cook, place
in a frying pan with a cover, adding water to the 1/3 mark on the
sausage. Boil for 15 minutes covered, then remove. Drain most of the
fat from the pan; replace sausage and brown. Make gravy in pan after
sausage is done. Recipe date: 12/12/87
Submitted By LEAN AND LUSCIOUS MISTYPED BY CAROLYN SHAW On 01-15-95
Yield: 3 servings
DEER SAUSAGE (WILDGAME 2)
2 lb bacon, smoked, unsliced

5 lb venison, lean
1 tablespoon sage, rubbed
1 tablespoon smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.
From : Sallie Krebs
Yield: 1 servings
Page 471
DEER SAUSAGE I

10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
12 oz salt
1/2 lb dried milk
Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings,
making 6-8" links, or make into patties for freezing. To cook, place
in a frying pan with a cover, adding water to the 1/3 mark on the
sausage. Boil for 15 minutes covered, then remove. Drain most of the
fat from the pan; replace sausage and brown. Make gravy in pan after
sausage done. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
Yield: 2 servings
DEER SAUSAGE II
2 lb bacon, smoked, unsliced

1 tablespoon sage, rubbed
1 tablespoon smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan. Courtesy of Shareware PROFESSIONAL
RECIPE CLIPPER 2.0
Yield: 2 servings
Page 472
DEER SAUSAGE PEPERONE
----YIELD: 1 BATCH----
5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning
----SEASONING: DANDEE SEASONIN----
Mix ground meats with seasoning and form into patties 3" in diameter,
3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four
high, and place six squares in a plastic zip-loc bag and freeze.
Recipe makes 78 patties when 5-5-1 pounds of meat used. IMPROVE by
using smoked sow belly (Kroger, bacon department) instead of fat
pork, This gives smoked flavor to sausage. Makes a very lean sausage
which needs water to cook. Recipe date: 01/16/88
Submitted By LEAN AND LUSCIOUS MISTYPED BY CAROLYN SHAW
Yield: 78 servings
DEER SAUSAGE PEPPERONI
5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning
SEASONING: I use a commercially prepared sausage seasoning such as

Dan-Dee Seasoning Metairie Louisiana
Mix ground meats with seasoning and form into patties 3" in diameter,
3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four
high, and place six squares in a plastic Ziploc bag and freeze.
Recipe makes 78 patties when 5-5-1 pounds of meat used.
IMPROVE by using smoked sow belly (Kroger, bacon department) instead

of fat pork, This gives smoked flavor to sausage. Makes a very lean
sausage which needs water to cook.
From: Tm_mcewen@xxhotmail.Com (Tonya Mc
Yield: 1 servings
Page 473
DEER'S TONGUE OR WILD VANILLA
1 liatris odoratissima
1 trilissia odorata
1 family: orchidaceae
1 vanilla leaf
1 wild vanilla
Part Used---Leaves.
Habitat---North America: cultivated in England.
Description---Herbaceous perennial plant, composite distinguished by a

naked receptacle, oblong, imbricated, involucre, and a feathery
pappus, fleshy basal leaves obolanceolate, terminating in a flattened
stalk. Leaves of stem clasping at base. The leaves are used to
flavour tobacco. Their perfume is largely due to Coumarin, which can
be seen in crystals on the upper side of the smooth spatulate leaves.
Most of the species are used medicinally. ---Medicinal Action and
Uses---Demulcent, febrifuge, diaphoretic.
Other Species--- Liatris spicata has a warm bitterish taste and used
as a local application for sore throat in the treatment of gonorrhoea.
L. squarrosa, called 'the rattlesnake' because the roots are used to

cure rattlesnake bite, a handsome plant with very long narrow leaves,
and large heads of lovely purple flowers.
L. scariosa also used for snake-bite and recognized by the involucral

scales which are margined with purple
From: Michael Porter <michael_porter@se
Yield: 4 servings
Page 474
DELAWARE INDIAN DEER LIVER WITH ONIONS
1 venison liver, sliced

3 cup water
4 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup wild onions, sliced
1 can mushroom soup
1 can water
Trim and wash the liver and slice into 1/4" slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a
platter, mix the flour, salt and peppper. Dredge the liver in the
flour mixture. Over high heat, heat the bacon fat until blue smoke
appears.
Add the liver and saute on both sides until lightly browned. Remove
the liver with a slotted spoon and set aside.
Add the thinly sliced onions and cook until golden brown. Be careful
not to burn the onions. Lower the heat, add the mushroom soup, one
can of warm water and the liver. Cover and cook for 1 1/2 hours,
making sure that the pan does not cook dry. Add 1/2 c. wine just
before the liver is ready. Served with mashed potatoes and melted
bacon grease as gravy.
Yield: 1 recipe
Page 475
DELUXE CAMP CHILI WITH JERKY
6 oz jerky
3 tablespoon oil
1 teaspoon whole cumin seed
1 teaspoon onion flakes
1 teaspoon oregano
1/2 teaspoon cumin (powdered)
1 water as needed
1 flour for thickening
Cut jerky into small, bite-sized pieces, remembering it will swell.

In a heavy pot, simmer jerky and cumin seeds gently in moderately hot
fat/oil for one to two minutes, stirring steadily to prevent burning.
Add chili powder and continue to stir until well mixed. (Amount of
chili powder will depend on the hotness of the jerky and your taste.)
Add onion flakes, oregano, powdered cumin, garlic powder, and enough
water to cover generously. Stir. Simmer one to two hours, adding
water as the jerky takes it up. Allow chili to cool, and reheat
before serving. If a thicker chili is prefered, add a little flour
mixed to a paste with hot liquid from the pot and cook to desired
consistency, stirring frequently.
Recipe by:
Yield: 1 servings
DEPRESSION ERA FRIED RABBIT
1 rabbit
1 salt and pepper
1 flour
1 tablespoon butter
1 tablespoon lard
Cut the rabbit into pieces and rinse quickly in cold water (do not
soak). Season the meat, roll in flour to cover. have the fats very
hot in the skillet, put in rabbit. Cover and let the rabbit get very
done before browning the other side. A rabbit fried in this way will
smell almost as nice as it tastes.

by Carolyn Shaw 5-95 From: Dave Drum Date: 05 Feb 98
Yield: 1 servings
Page 476
DESCRIPTION OF COOKING TERMS 10
1 remoulade a mayonnaise-based
1 sauce with added mustard,
1 gherkins, capers and
1 herbs, to accompany cold
1 meats, fish and shellfish
1 dishes, and traditionally
1 celeriac
1 render to melt solid meat
1 fats slowly in the oven.
1 rest (pastry) set aside to
1 allow the gluten to contract
1 and lessen the
1 chance of shrinkage during
1 the baking process.
1 rillettes meats, such as
1 pork, rabbit and goose,
1 cooked gently in lard until
1 the meat falls apart. the
1 meat is then shredded, mixed
1 with the rendered fat
1 and put into small stones
1 jars or pots. rilletes are
1 served at room
1 temperature
1 rissoto a classic italian
1 dish of rice tossed in olive
1 oil or butter with
1 added for the flavour-base.
1 it is cooked slowly, stirred
1 constantly until all
1 the stock is absorbed.
1 robust a gutsy, mouth
1 filling wine.
1 rouille 'rust, a thick sauce
1 from the south of france.
1 red chillies are
1 pounded with garlic and
1 bread then blended with
1 olive oil and stock.
1 served with fish soups.
1 rouget red mullet, also
1 known as barbounia.
1 roulade a preparation which
1 is spread or stuffed with
1 another element,
1 then rolled. it can be
1 savoury, such as meat and
1 fish, or sweet like a
1 swiss roll filled with cream
1 roux a cooked mixture of
1 equal parts butter and flour
1 used as a base to
Page 477
1 thicken sauces.
1 sambal the collective name
1 for the side dishes and
1 condiments accompanying
1 south-east asian meals.
1 bon appetit - exec.chef
1 magnus johansson
Source: Australian Vogue Wine and Food Cookbook 1993\1994

onion, then stock and seafood, vegetables, meat, cheese or other
ingredients
Yield: 4 servings
DEVILED MOOSEBURGER OR MOOSE HAMBURGER
1 lb ground moosemeat or beef

1/2 cup chili sauce
1 1/2 teaspoon prepared mustard
1 teaspoon minced onion
1 1/2 teaspoon horseradish
1 teaspoon salt
1 1/2 teaspoon worcestershire sauce
1 single speck of sale
Toast slices of white bread on one side. Spread untoasted side with
beef mixture and broil 6 minutes or until nicely browned. Makes 3
hamburgers.
~0800
Yield: 1 servings
Page 478
DONALD KEEN'S VENISON IN CASSEROLE
2 lb vension
1 red wine or watered vinegar
2 tablespoon sherry (optional)
2 tablespoon butter
1 teaspoon salt
1 teaspoon chopped onion
1 pinch cayenne
1/4 teaspoon pepper
4 tablespoon flour or sufficient to
1 thicken gravy
1 1/2 pint stock (bouillon cubes)
1 small can mushrooms or 1 pint
1 fresh, chopped
Soak venison in red wine or weak vinegar overnight. Brown cubed

venison in skillet in olive oil and butter. Mix flour into 1/2 cup
stock and add to remaining stock, mushrooms, onion and seasoning in
skillet. Cover and let simmer 1 hour or until tender. Add sherry
before serving.
From "Don's Spicy Kitchen." Donald Keen (USN Retired) Contact me at:
drkeen@family-net.org Posting in alt.cake and rec.food.cooking My ICQ
number 3198023 From: "Drkeen" <drkeen@family-Net.Org>
Yield: 4 servings
Page 479
DON'S RATTLESNAKE STEW
2 lb rattlesnake meat boned

2 onions medium chopped coarse
1/2 cup celery chopped
2 cup stewed tomatos
2 cup potatos cubed 1
1/2 cup sauterne wine salt to taste
1/4 teaspoon dill freshly snipped
2 bay leaves
1 quart chicken broth
1/2 cup flour
Dredge the snake meat in the flour. Heat the peanut oil in a heavy
skillet on med. high heat. Fry the snake meat until lightly browned.
Remove from skillet and drain. Bring chicken broth to a boil. Add
vegetables, add soy sauce, add wine, and then add the snakemeat.
Lower heat and simmer for 1 hour. Stir frequently. Serve hot. Origin:
Issac Jefferson, Perry-Florida, circa 1991 Submitted By DON HOUSTON
Yield: 3 quarts
Page 480
DON'S VENISON CHILI*
4 lb boneless, cubed venison

3 tablespoon bacon grease
5 garlic cloves minced
1 1/2 cans of beer [*not lite]
6 japenos fresh & whole
1/2 teaspoon sa
2 jalapenos seeded & chopped
1/2 cup chopped green bell pepper
2 onions chopped
2 tablespoon masa harina
1 oz jack daniels whiskey
Brown meat in bacon grease. Saute the onions, the chopped jalapenos,
& the Bell peppers in the bacon grease until the onions start to
become transparent. Meanwhile bring the beer & whiskey to a boil and
add the meat, seasonings, except for 1 Tblpsn of cumin, & the
onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the
ehat to medium then add the tomatos & tomato sauce. Stir
occassionally while continuing to cook for 30 minutes. reduce heat to
simmer and cook for 1 hour. This is an original venison chili recipe
that I had sworn never to reveal ever to anyone. My daughter has
asked that I give it to you so I will do so...with many 2nd.
thoughts. Enjoy!
Yield: 6 servings
Page 481
DORMOUSE, APICIUS STYLE
1 medium dormouse, about 6 oz,

1 cleaned, skinned
1 s&p
2 tablespoon clarified butter
1 teaspoon honey
2 tablespoon dry red wine
1 dash asafoetida (hing powder)
1 dash garum (substitute 1 t nuoc
1 mam)
2 thyme sprigs
1 tablespoon honey
1 teaspoon poppy seeds, toasted
The dormouse should be plump. Season it with salt and pepper and
butterfly it.
Heat the butter until it is almost smoking. Brown the dormouse well
on both sides.
Meanwhile, mix the honey, wine, asafoetida powder, and garum.
Remove the dormouse from the pan and set it aside on a warm plate.
Deglaze the pan with the liquid mixture and add the thyme sprigs.
If the juices of the dormouse run pink, return the dormouse and its
juices to the pan to cook fully. Dormouse should be cooked medium to
medium-well. Remove the dormouse to the warm plate.
Pour the deglazing juices around the dormouse.
Spread a little honey on the dormouse and strew with poppy seeds.
Yield: 1 servings
Page 482
DOVE AND SAUSAGE GUMBO
15 dove breasts
1 10-3/4 ounce can consomme
1 beef-flavored bouillon cube
1 1/2 cup onion; finely chopped
2 stalks celery; finely chopped
1 to 2 bay leaves
1/2 teaspoon dried whole basil
1/4 teaspoon poultry seasoning
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
3/4 lb smoked sausage; cut into 1/4 slices
1 hot cooked rice
: Place dove breasts in Dutch oven, and cover with water. Boil
about 10 minutes. Cool and remove meat from bones. Reserve cooking
liquid in Dutch oven, adding water if necessary to make 2-1/4 cups
liquid. Set meat aside. : Add consomme and bouillon cube to Dutch
oven. Cook until bouillon cube is dissolved.
: Brown dove in hot oil in a large skillet; drain well. Pour off
all but 1/4 cup oil. Add flour to reserved oil; cook over medium
heat, stirring constantly until roux is the color of a copper penny
(about 10 to 15 minutes).
: Gradually add about 1-1/2 cups of consomme mixture to roux; cook
over medium heat, stirring constantly, until thickened and bubbly.
Stir in onion and celery, and cook about 5 minutes or until
vegetables are tender. Add roux mixture to remaining consomme
mixture, and stir well. Stir in Worcestershire sauce and seasonings.
: Brown sausage, and drain well. Stir sausage and dove into roux
mixture; simmer 1-1/2 hours, stirring occasionally. Add wine and hot
sauce; stir well. Remove bay leaves, and serve gumbo over hot rice.
Yield: about 1-3/4 quarts.
From Warren S. Martin of Alabama in September 1981 "Southern Living"

Yield: 2 quarts +/-

Page 483
DOVE AU VIN

1 teaspoon salt
1 teaspoon pepper
12 doves; dressed
1/3 cup butter
1 small green bell pepper; chopped
10 1/2 oz can beef consomme
1 hot cooked noodles or rice
Combine flour, salt and pepper in a large zip-top plastic bag. Add
doves, a few at a time; seal and shake to coat.
Melt butter in a large nonstick skillet over medium-high heat; add

doves, and cook until browned, turning once.
Place doves in a lightly greased 13" x 9" x 2" baking dish. Sprinkle
celery, onion, and bell pepper evenly over doves; add consomme. Cover
with aluminum foil. Bake at 350oF for 1-1/2 hours. Pour wine over
doves, and bake, covered, 30 additional minutes.
Serve with noodles or rice.
Yield: 6 servings.
Just Game Recipes is located at www.justgamerecipes.com
MM Format by Dave Drum - 12 September 2003
Uncle Dirty Dave's Kitchen
Yield: 6 servings
Page 484
DOVE AU VIN - SL 11/95

1 teaspoon salt
1 teaspoon pepper
12 doves; dressed
1 small green bell pepper; chopped
10 1/2 oz can beef consomme
1 ; hot cooked noodles or ric
: Combine flour, salt and pepper in a large zip-top plastic bag.

Add doves, a few at a time; seal and shake to coat.
: Melt butter in a large nonstick skillet over medium-high heat;
add doves, and cook until browned, turning once.
: Place doves in a lightly greased 13" x 9" x 2" baking dish.
Sprinkle celery, onion, and bell pepper evenly over doves; add
consomme. Cover with aluminum foil.
: Bake at 350F for 1-1/2 hours. Pour wine over doves, and bake,
covered, 30 additional minutes. Serve with noodles or rice. Yield: 6
servings.
November, 1995 "Southern Living" Typos by Jeff Pruett
Yield: 6 servings
DOVE BREASTS IN WINE
12 dove breasts
1 flour
1 salt and pepper
1 oil
1/4 cup sherry
Combine flour, salt and pepper. Dredge dove breasts with mixture. Fill
skillet about 1/4 inch deep with oil and drippings; Brown doves on
both sides, then add sherry and simmer about 5 minutes.
JOHN BURKS
MARVELL, AR
Yield: 4 servings
Page 485
DOVE CREOLE
1 dozen doves
1 seasoned flour
1 bacon drippings
4 tablespoon chopped onions
1 cup boiling water
2 bouillon cubes
3 whole cloves
1 bay leaf
1/2 cup red wine
1 cup sour cream
1 can (4-oz) mushrooms; sliced thin
2 tablespoon flour
1 water
Dredge doves in seasoned flour and brown in bacon drippings.

Sprinkle with paprika as they fry. Remove doves. Fry onions until
transparent. Add boiling water in which bouillon cubes have been
dissolved. Add cloves, bay leaf and wine. Return doves to pan.
Simmer covered for 45 minutes. Add sour cream, mushrooms and

one-half the mushroom juice. Simmer 30 minues. Remove doves and
thicken liquid with 2 tablespoons flour dissolved in a little water
to make gravy (gravy may already be thick enough without adding the
flour).
From a collection of my mother's (Judy Hosey) recipe box which

contained lots of her favorite recipes, clippings, etc. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Yield: 6 servings
Page 486
DOVE PIE
6 dove or quail breasts

1 pie crust
1/2 large green bell pepper
1 chopped
6 medium fresh mushrooms; sliced
5 tablespoon bacon fat or cooking oil
4 tablespoon flour
1/4 cup red wine
1/2 teaspoon seasoned salt
Boil dove or quail in enough water to cover. Don't let boil down.
Done when meat comes off the bone easily. Remove doves; reserve
liquid. Saute onions and pepper in fat/oil. Remove from drippings.
Make roux with flour and drippings. Add onions and pepper back to
roux. Bring reserved liquid to boil, mix in roux, onions, peppers. Add
mushrooms, dove/quail meat, wine, and seasonings. Simmer 30 minutes.
Fill pie shell. Make top. Bake per instructions for closed pie.
Recipe by: Clyde McAuliffe
Yield: 1 servings
DOVES BROILED IN BACON
24 dove breasts
1 bottle (8-oz) italian dressing
1/2 lb bacon
Parboil doves about 20 minutes. Drain and debone. Marinate doves in

wine and dressing for 4 hours. Wrap each breast in 1/2 strip bacon.
Place on charcoal grill and brown (or broil in oven).
MRS BILL MCDONALD (MICKIE)
MARVELL, AR
Yield: 8 servings
Page 487
DOVES IN WINE SAUCE #1

2 slice slices bacon; diced
1/2 cup mushrooms
2 sticks butter
1 salt and pepper
24 dove breasts
3 tablespoon flour
1 cup white wine
2 cup chicken broth
1/4 teaspoon basil
1/4 teaspoon chervil
Saute onion, bacon and mushrooms in 2 tablespoons butter until

slightly brown. Set aside. In skillet, brown doves in remaining
butter. (Add more butter if necessary.) Remove doves. Add flour to
butter and stir until smooth. Add wine, broth and seasonings; stir
until thick. Combine with onion mixture. Place doves in large
casserole; pour on sauce. Bake at 350 for 30 minutes or until done.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
Yield: 8 servings
Page 488
DOVES WITH APPLE DRESSING - SLC
12 doves; cleaned
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup ; water
1/2 cup ; water
1/2 teaspoon beef-flavored bouillon granules
----APPLE DRESSING----
3 cup crumbled cornbread
2 cup cooking apples; peeled and chopped
1/4 cup butter or margarine; melted
1/2 teaspoon salt
1/2 cup milk
1 egg; slightly beaten
: Place doves in a large skilet. Sprinkle salt and pepper over

doves. Pour 1/2 cup water into skillet. Cover and cook over medium
heat 20 minutes. Remove cover, and continue cooking until most of
water is gone. : Add butter and lemon juice to doves. Cook doves,
turning occasionally, until browned. Remove doves, and set aside.
: Add flour to drippings in skillet; cook over low heat until
lightly browned; stirring occasionally. Add 1/2 cup water and
bouillon granules; cook over medium heat, stirring constantly, until
thickened. Arrange 2 doves over each square of Apple Dressing, and
spoon gravy over top. Yield: 6 servings.
Apple Dressing:
: Combine all ingredients. Spoon into a lightly greased 8-inch
square pan. Bake at 375 degrees F for 30 minutes. Cut into 6
squares.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle

Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
Yield: 6 servings
Page 489
DOWN-ON-THE-RANCH VENISON POT ROAST
1 medium onion; chunked

1 tablespoon prepared yellow mustard
1/4 cup canola oil
3 lb venison chuck roast
Mop Sause (optional) 1 cup beef stock or beer

1/2 cup water cup cider vinegar 1/4 cup canola oil
preferably or corn oil 1 can (14.5oz) whole tomatoes with juice 1
tablespoon prepared yellow mustard 1 tablespoon worcestershire
sauce
The night before you plan to barbecue, combine the paste ingredients
in a food processor or blender until the onion is finely chopped and
a thick puree forms. Slather the paste over the venison. Transfer
the venison to a large plastic bag and refrigerate it overnight.
Befor you begian to barbecue, take the roast from the refrigerator
and let it sit, covered, at room temperature for 45 minutes. Prepare
the smoker for barbecuing, bring the temperature to 200 F to 220 F.
If you plan to baste the meat, stir together the mop ingredients in a
small saucepan and warm over low heat. Never baste with a cold sauce
as it reduces the temperature of the meat. Transfer the roast to the
smoker and cook for 3 hours, mopping every 30 minutes in a
wood-burning pit, or as appropriate for your style of smoker. Place
the roast on a large sheet of heavy-duty aluminum foil and pour the
tomatoes over the meat. Spoon the mustard and worcestershire sauce
over the tomatoes. Seal the foil tightly and continue cooking the
roast for about 2 more hours, until the meat is falling-apart tender.
Remove the roast from the smokerand let it sit at room temperature for
10 minutes befor serving.
Recipe by: Jamison and Jamison - "Smoke & Spice"
Yield: 1 servings
Page 490
DRESSING BEAVER
1 text file
If the pelt is to be prepared for the market, care should be taken in

skinning the animal. Lay the beaver on its back and cut the legs off
at the first joint. Then, with a sharp knife, slit the peltstarting
at the lower lip. Insert the knife in this slit and with the sharp
edge up cut the pelt in a straight line down thew chest and belly to
the vent. Work out from this centre line cut and with short strokes
seperate the skin from the flesh. Carefully pull the legs through the
skin leaving four round holes in the pelt. Cut off the tail where it
meets the fur. Skin carefully around the eyes and cut off the ears
close to the skull. Finish removing the pelt taking as little flesh
and fat as possible, then lay it on a flat surface fur side down and
sponge off all the blood marks with lukewarm water.
Beaver meat is dark red, fine grained, moist and tender and when
properly prepared similar to roast pork.
Cut the head off and eviscerate: make a cut through the thin layer of
meat from the breast bone to the vent, encircling the vent and being
careful not to pierce the intestines. Lay the body cavity open and
remove the viscera by grasping above the stomach and pulling down and
out from the cavity. Carefully cut out the musk glands from under the
skin on the inside of the legs and be sure to remove the castor gland
under the belly near the tail. Trim off all the fat and wash the
carcass thoroughly with warm salted water.

by: Jim Weller
Yield: 1 servings
Page 491
DRIED BEEF OR ELK
1 round steak
1 pint molasses
1 tablespoon salt petre
1 quart salt
This is an Old Time recipe
Round Steak cut in pieces about the size of a 2 qt jar
Mix and rub each piece with this lard presevative. Pack in crock jar
and put a plate and weight on it and it will draw its own juice. Turn
eack week for 6 weeks. Put top pieces on bottom as you turn them:
take out and put heavy cord on one end and hang up and smoke for 1
day or at least several hours. Can go without smoke if you wish.
Hang to dry for a short while and then slice. This makes enough for
about a 2 to 3 gallon crockful.
(This is set in a cool area doesn't really need to be refrigerated

just kept cool--basement)
Now for the way I did it the last time. I put the meat in Ziploc bags
instead of a crock and let it set in the refrigerator. This worked.
From: Lowell / Connie TenClay <tenclay@execpc.com>
Yield: 1 servings
DRIED CORN SOUP
1 ear dried blue and white or other corn,; removed from the cob
7 cups water
1 (2'x1') strip fat back, sliced
5 oz. dried beef (or venison)
1/8 teaspoon fresh ground pepper
1. Soak the corn in 2 cups water for 48 hours.
2. Place the corn and its soaking water in a large saucepan. Add the
remaining water and the fat back, and simmer, covered, for about 3
hours and 50 minutes or until the corn is tender but not soft.
3. Mix in the dried beef and pepper, and simmer, stirring, for 10
minutes more. Serve hot.
Page 492
DUCK
2 wild ducks
1 salt and pepper
1 medium bell pepper; chopped
Sprinkle vinegar on inside and outside of duck, let sit 5 minutes.

Season with salt and pepper. Slit breast of ducks and stuff with
mixture of onions and bell pepper. Use remaining onions and bell
pepper mixture along with celery to stuff duck cavity. Bake at 400 for
2 hours, covered. Uncover and bake for 15 minutes or until ducks are
brown. As soon as ducks are done, remove onion mixture from cavity and
stuff with favorite rice dressing. Serve ducks on platter with extra
dressing and garnish with tomatoes and parsley.
Festival: Gueydan Duck Festival; August 25-28, 1995.
Recipe by: Cajun Country Recipes
Yield: 4 servings
DUCK A LA KEMP
1 ducks
1 butter
1 salt and pepper
1 sherry
1 ground red pepper
1 garlic cloves
On inside and outside duck, rub with butter; salt and pepper; pour
small amount sherry. Brown in butter. Sprinkle inside and outside
with red pepper. Add 2-4 garlic cloves. Place in large pot, breast
up; cover 3/4 with water. Cover and simmer 3-4 hours. Allow 1 duck
per 2 persons.
LITTLE ROCK, AR
Yield: 4 servings
Page 493
DUCK A LA ORANGE GRILLED VERSION
3 wild duck breast or a med

1 sized duck
1 1/2 teaspoon garlic powder
1 1/2 onion powder
3 lemon halfs
3 orange halfs
1/4 cup butter
1/4 cup frozen concentrate thawed
1 and undiluted orange juice
1/4 cup finely packed brown sugar
1 tablespoon grated orange zest
Place eash duck or duck on a large sheet of heavy duty aluminim foil
sprinkle each with 1/2 tsp garlic powder and onion powder and pepper.
Squeeze juice of half lemon and orange over them. Place remaining
lemon and orange halves inside duck cavities. Wrap tightly with
severel layers of foil.
Cook covered with grill lid over med hot coals (350- 400) 40 mins or
until meat thermometer inserted in thickest part of duck registers
18o. Combine butter and remaining ingredients in a saucepan. Cook
over med heat stirring constantly until thickened. Serve over duck.
Now you can do this in a roasting pan in oven at same temp about 350
for 40 mins also in the foil.
From: Lisa Wilson Date: 16 Dec 96 National Cooking Echo Ä
Yield: 6 servings
Page 494
DUCK A L'AMATA
2 wild ducks (average 2 pounds each); (up to)

1 cup water
1/2 cup vinegar
2 teaspoon tumeric
1 1/2 teaspoon tabasco
1 apple
----BASTING SAUCE----
1 cup honey
1/2 cup lemon juice
Soak ducks in cold water with 1/2 cup vinegar for 2 or 3 hours.
Remove and pat dry with a towel. Rub the ducks inside and out with
the next 4 ingredients. Slice apple in small pieces and place in
cavity of ducks. Place in roasting pan with approximately 1/2 to 1
cup water and cover with foil. Bake at 350ø until tender (about 1 to
1-1/2 hours). To make basting sauce, combine honey, orange juice,
lemon juice and curry powder. Remove foil, carve ducks and cover with
basting sauce. Return to oven and bake, uncovered, until glaze
thickens (about 1 hour). Serve on a bed of white rice and garnish
with chutney. Yield: 4 to 6 servings.
AMATA SMITH (MRS. C. AUBREY)
Yield: 4 servings
Page 495
DUCK CASSEROLE
3 cup boiled diced duck

1/2 cup butter
1/4 cup flour
1 can (6-oz) mushrooms
1 1/2 cup cream -or-
1 can (10.75-oz) cream of mushroom soup
1 1/2 cup duck broth
1 can (8-oz) water chestnuts; sliced thin
1 tablespoon parsley
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg wild rice; long grain
Cook rice as directed. Saute onion in butter; stir in flour; add

mushrooms and broth, stir. Add all other ingredients; pour into
casserole and bake covered, at 350 for 25 minutes.
MRS MALLOYD MOORE (EDNA)
MARVELL, AR
Yield: 6 servings
Page 496
DUCK ELEGANTE
2 ducks; quartered
1/2 cup oil
16 small white onions; peeled
1 cup sliced celery
1 cup white wine
1 cup chicken broth
8 mushrooms
1 1/2 teaspoon cornstarch
1/4 cup water
Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In

large Dutch oven, saute onions in 2 tablespoons oil for 5 minutes.
Add celery, ducks and salt. Saute 6 minutes. Add wine and broth.
Simmer, covered, 1 hour or until tender. In skillet, saute mushrooms
in 2 tablespoons oil for 5 minutes. Remove ducks. Combine cornstarch
and water; stir into gravy in Dutch oven until thick. Add mushrooms.
Serve with ducks.
LITTLE ROCK, AR
Yield: 4 servings
DUCK GREASE BANNOCK
info
My mother used to skim off the fat from duck soup and keep it
in a jar. When she had enough, she would bake bannock with the duck
grease. The taste was soooo delicious and the hot bannock round
would disappear within minutes!
Page 497
DUCK GUMBO #1
2 mallard ducks
3 quart water
1 1/2 stick butter or margarine
1 cup flour
1 small stalk celery; chopped
3 cloves garlic; chopped
1 can (6-oz) tomato paste
2 teaspoon msg
1 teaspoon oregano
2 tablespoon each: salt & dried parsley
2 can (no. 2) tomatoes
1 teaspoon thyme
1/2 teaspoon red pepper
2 tablespoon gumbo file
Place ducks in stewing pan with water & cook until tender. Take meat
off bone. Save water ducks were cooked in. In skillet, melt butter &
blend in flour; brown slowly to make roux. Strain 2 quarts broth from
ducks. Add roux & mix well. Add all other ingredients except gumbo
file in a larger pot with duck meat & broth & simmer about 3 hours,
stirring often. Add gumbo file just before serving. Serve over a
mound of long-grain & wild rice mixture. This is enough for 8-10
hungry people.
LOUISE CREMEEN

Yield: 8 servings
Page 498
DUCK GUMBO #2
1 1/2 cup flour

1 3/4 cup cooking oil
1 1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1 gal on water
4 large wild ducks
2 1/2 tablespoon salt
1 hot sauce to taste
1 lb smoked sausage; sliced
1 gumbo file powder
1 green onion tops; chopped
Cut ducks in serving pieces & brown in oil. Set aside. Mix flour &
oil in deep, heavy pot. Turn on heat. Cook until dark brown, stirring
constantly over medium heat. When roux is ready, remove pot from heat
& add onion, celery & pepper, stirring well. Add water, a little at a
time, stirring well. Water should be as near temperature of roux as
possible so as not to curdle the roux. When all the water has been
added, return pot to the fire. Add duck, salt, peppers & hot sauce.
Simmer 3 hours. Add sausage last hour. Season to taste again. Serve
gumbo over cooked rice in large individual serving bowls. Top with
gumbo file powder & chopped green onion tops.
NANCY B. HOWE

Yield: 12 servings
Page 499
DUCK JAMBALAYA
1 duck, medium
1 salt and red pepper
3 tablespoon oil
2 onions, large, chopped
1 garlic clove, chopped
1/4 bell pepper, chopped
2 cup uncooked rice, washed
1 1/2 cup water
2 tablespoon salt
Cut wildgame into serving pieces and season well. Saute in oil until
brown; remove from skillet. Saute onions, celery, garlic, bell pepper
and parsley in oil until wilted. Replace wildgame in skillet; cover
and cook slowly about 20 minutes or until squirrel is tender. Add
rice and water. Stir thoroughly. Add salt. Cook slowly about 30
minutes or until rice is cooked.
Yield: 1 servings
DUCK MICHAEL GELMAN
1 duckling
1 salt and pepper
1/2 cup orange marmalade
1 cup frozen orange juice concent
2 can sweet cherries w/syrup -- 8 oz
1/2 cup red wine
Season duck with salt and pepper. Put in a baking pan. Mix orange
marmalade with orange juice concentrate. Pour over duck. Bake at 350~
for 20 minutes per pound. During last half hour raise temp to 425~
and baste every 10 minutes with pan juices. SAUCE-In processor puree
cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer
until thick and serve over duck. Source: Gelman, Live with Regis and
Kathie Lee.
Recipe By :
Yield: 1 servings
Page 500
DUCK MIRAMONTE
----DUCK----
4 breasts, duck
2 oz butter
1 watercress
1 salt
1 pepper
----WINE SAUCE----
6 oz butter
5 shallots, chopped
1 teaspoon peppercorns, cracked
5 oz cepes, dry,
2 cup wine, cabernet sauvignon
1 1/2 cup stock, duck, jellied ** or
1 1/2 cup demi-glaze, duck **
2 medium tomatoes, seeded, chopped - (opt)
----BONE MARROW----
7 oz marrow, bone, chopped
1 salt
----SPINACH----
1 bunch spinach
2 oz butter
3 garlic, cloves
1 pinch nutmeg
1 salt
1 pepper
** See recipe for Duck Stock and / or Duck Demi-glaze.
Duck: =====
Preheat your oven to 450 F.
Bone the duck, reserving any unused parts for the stock. Trim
the breasts, salt and pepper well. Add the trimming to the other
bones and such reserved for stock.
In a saute pan, heat the butter over medium heat. Place the
breasts in the pan, skin side down, to melt the fat between the skin
and the meat. (About one or two minutes.) Increase the heat to high,
and brown lightly. Place the pan of breasts in the oven and cook for
8 minutes.
Wine Sauce: ===========
In a copper pan, melt 4 ounces of butter and add the shallots and
peppercorns. Cook briefly ( 1 to 2 minutes).
Add cepes and Cabernet Sauvignon. Reduce slightly.
Add duck stock or demi-glace and tomatoes, if desired. Cook 20

~ 30 minutes over medium heat.
Page 501
Add butter if desired, whip, and reserve.
Bone Marrow: ============
Fill a sauce pan with water, add a touch of salt, then bring the
salted water to a boil. Add marrow and cook for about 5 minutes.
Reserve.
Spinach: ========
Blanch the spinach in hot, salted water, then press slightly to

dry.
In a saute pan, heat the butter until brown (beurre rosette -

hazelnut in color). Add spinach, then nutmeg, salt and pepper. Cook
for about 20 seconds (spinach should have just started to wilt).
Drain and reserve.
To serve: =========
Spoon the wine sauce into a pool on the serving plate. Add bone
marrow to the sauce. Trim any bone from the duck breasts and place
the breasts skin side down on a cutting surface and slice very thin.
Fan the duck slices out on the serving plate in the sauce, and
garnish with watercress and spinach in a side dish.
Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco,
CA
Yield: 4 servings
Page 502
DUCK STUFFED WITH WILD RICE
2 long island ducklings (3 1/2 to 4 lbs. e; a.)

3 T. hazelnut or sunflower oil (i used o; live oil)
1 1/2 c. sliced wild mushrooms*
1 c. sliced green onions
1 c. blanched hazelnuts
1/2 tsp. dill seed
4 c. cooked wild rice
2 T. chopped fresh dill or parsley
This past T-day I made a duck recipe out of the Native Peoples magazine.
It
comes from the Great Lakes region. Ojibwa legend gives credit to the duck
for bringing them wild rice. The story goes like this--One day as a
warrior
returned to camp, he found a duck sitting on the rim of his soup pot. As
the
startled duck flew away, it dropped some pieces of grain into the soup.
The
warrior ate the soup, and found that the grain was very good so the next
morning he went off in the direction that the duck had flown, finally
coming
to a lake where he found a flock of ducks. The ducks were feeding on the
water grass, which came to be known as manoomin, or 'good grain.'
Traditional Indigenous American ricers, to this day, still follow the duck
guides to the marshes where the wild rice is ripe.
The ducks themselves, who feed on this wild rice, are considered to be a
delicacy. One might note that waterfowl that eat fish and insects often
have a slightly 'fishy' taste, but the flavor of mallards, canvas backs,
teal and rails that flock to the wild rice marshes have a wonderful mild
and
slightly nutty flavor.
One should also note that these leaner wild ducks don't contain as much fat
as the store bought ones, so tying strips of pork fat or bacon around the
duck is recommended to keep them moist during roasting. For rare duck,
allow 18 to 20 minutes per pound roasting time.
Native Peoples magazine says 'The recipe that follows offers the
alternative
of using more commercially available Long Island ducklings, but the
stuffing
of wild rice studded with wild mushrooms and hazelnuts gives even the
domestic descendants of the wild mallard the flavor of the North Woods. To
complement the ducks and stuffing, we suggest serving two other
Northeastern
specialties, cranberry sauce sweetened with maple syrup and hazelnut-honey
baked squash.'
I did not have time to order the wild rice from Grey Owl foods like I
wanted
Page 503
in time to make this recipe for thanksgiving so I bought some wild rice at
the local grocery, and thought it still turned out great.
*(morels, crimini, shiitake or oyster
mushrooms)(I used a combination of portabella and shiitake in order to have
Rinse the ducks and pat dry. If you want to use giblets in the stuffing,
trim off the tough outer layer from gizzards, thinly slice giblets and
reserve. Season ducks inside and out with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add giblets and sauté
for 1 minute. Add mushrooms, onions, hazelnuts, and dill seed. Sauté for
about 1 minute, until mushrooms and nuts are just golden. Add wild rice
and
the fresh dill or parsley to skillet. Season with salt and pepper and
toss.
Allow stuffing to cool.
Preheat oven to 450 degrees. Loosely stuff the neck and body cavities of
ducks. Close neck flap with a skewer and cover exposed stuffing near the
tail with aluminum foil so it will stay moist. Prick skin all over with a
sharp forks so the ducks will self-baste in their fat. Reduce oven
temperature to 350 degrees and roast the ducks, allowing about 30 minutes
per pound. Prick skin and baste ducks with dripping two or three times
during roasting. Ducks are done when juices run clear with no hint of pink
when thigh is pierced.
Other Notes: There is quite a bit of difference in the amount of fat on a
wild duck and a domestic one. Since mine was a domestic bird, I did not do
any basting. I also put it on a rack so that it would not be sitting in all
that fat. If roasting a wild duck then go by the other suggestions.
Mignonne
Grey Owl Foods

http://greyowlfoods.com/
1-800-527-0172
Native Harvests
http://www.nativeharvest.com
32033 E. Round Lake Road
Ponsford, MN 56575
1-888-779-3577
Page 504
DUCK WITH APPLE DRESSING
1 (3«-4 lb) duck

4 slice toasted bread crumbs
4 tablespoon butter [melted]
1/4 cup water
3 large apples [peeled, cored]
1 [& diced fine]
2 tablespoon sugar
1/4 teaspoon nutmeg
1/2 cup raisens
1/2 cup cashews [chopped]
1 slice bacon [cut into halves]
1) Rinse the duck and pat dry inside and out...
2) Combine the remainder of the ingredients EXCEPT the bacon,

mixing well. Spoon the dressing into all cavities of the duck then
place in a baking dish... 3) Place the bacon strips over the top and
bake in a 350ø oven `til the duck is tender... 4) Serve with wild
rice and favorite veggie...
Source: Matte Bicknell, Watertown NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" cookbook re-typed with permission by
Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at
(315) 786-1120
Yield: 4 servings
Page 505
DUCK WITH PECANS

1/2 cup pecan halves
4 duck breasts, skinned, boned
1 halved
1 medium onion -- coarsely chopped
1 cup sliced mushrooms
1 green bell pepper -- seeded
1 and chopped
2 teaspoon crushed dried red chilies
1/2 teaspoon salt -- or to taste
1 cup chicken broth
Heat the oil in a deep, heavy skillet. Brown the pecans very briefly.
Remove and drain the pecans.
Add the duck breast halves to the pan and cook for about 3 minutes,
or just until the meat is barely cooked. Add the onion, garlic,
mushrooms, green pepper, and crushed chilies and stir with the duck.
Cook 3 to 5 minutes, stirring frequently.
Mix the salt and brown sugar into the chicken broth and add to the
pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of
cold water. Add to the pan and stir until the liquid is thickened and
clear.
Return the pecans to the pan. Toss well. Serve immediately. Makes
4 servings.
Recipe By: Cynthia Wine's Hot and Spicy Cooking, 1984 Formatted for
MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca
Yield: 4 servings
Page 506
DUCK WITH PINE NUT WILD RICE
1 apricot basting sauce; *

1 duckling; 4 1/2 to 5 lbs.
1 pine nut wild rice; below
----PINE NUT WILD RICE----
1/2 cup wild rice; uncooked
2 tablespoon green onions/tops; sliced
1 teaspoon margarine or butter
1 1/2 cup chicken broth
2 oz pine nuts; toasted, 1/2 cup
1/2 cup pears; dried, chopped
1/2 cup currants
* See Sowest 2 for recipe.
Yield: 4 servings
DUCK WITH RASPBERRY SAUCE #1
1/2 cup wine, dry red

1/4 cup soy sauce
1/4 teaspoon pepper
4 duck-breasts, skin/deboned
1/4 cup black raspberry preserves
1/4 cup water
1 1/2 tablespoon dijon mustard
1 teaspoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon caraway seeds, crushed
1/2 teaspoon steak sauce (heinz/a1)
Prepare marinade by combining Black raspberry preserves (seedless),

water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway
seeds and steak sauce in a small sauce pan. Cook over low heat until
thoroughly hot. Place duck breasts in shallow dish; pour marinade
over meat. Cover and refrigerate 2 to 2-1/2 hours, turning
occasionally. Combine wine, 1/4 C soy sauce, vegettable oil and 1/4
tsp ground pepper, stirring well. Place duck on broiler and broil 5
in. from heat 15-20 min. Slice thin and serve with sauce.
Yield: 1 servings
Page 507
DUNCAN HINES'S MALLARD DUCK
1 mallard duck
1 small onion
1 rib of celery
1 small apple; sliced
1 rib of celery
2 slice salt pork
1/2 cup olive oil
3 tablespoon butter
1 wild rice
1 cranberry sauce
Wash and dry the dressed duck. Stuff it with the onion, celery and
vinegar. Leave in a covered pan overnight. Discard the onion and
celery. This eliminates the any fishy flavour.
Stuff the bird again with the apple and celery [this too will be
discarded after cooking]. Lay 2 strips of salt pork over the breast.
Put the olive oil and the butter in a small roaster and make sure it
is very hot before adding the bird. Roast uncovered in a very hot
oven 20 minutes only [med. rare] basting every 5 minutes. Serve with
some of the pan drippings, wild rice and cranberry sauce.
Origonally from Duncan Hines.
>From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,

published by Stackpole Books, 1961
Yield: 1 servings
Page 508
DUNTREATH ROAST GROUSE
1 grouse per person

1 apples
1 butter
1 salt
1 black pepper -- freshly
1 ground
1 streaky bacon rashers
Place a piece of apple and a knob of butter inside each bird. Season
inside and out with salt and pepper and wrap well in bacon. Stand in
1/2 inch of water in a roasting pan and cover with foil. Roast in a
preheated oven at 300 degrees for 45 minutes.
Remove the foil and pour the liquid from the pan. Unwrap the bacon.
Zap up the oven temperature to 450 degrees and roast for 10 minutes
to brown the birds.
Formatted by suechef@sover.net
Recipe By : Two Fat Ladies #FL1A04
From: Sue Date: 22 Sep 97 Mastercook

Yield: 6 servings
Page 509
DUTCH OVEN VENISON
4 lb shoulder roast of venison

1 flour seasoned with salt and
1 pepper
1 onion, sliced
1 green pepper, sliced
1 can tomatoes (16-oz)
1 tablespoon sugar
1/2 teaspoon thyme
1 parsley sprig
4 cloves, whole
20 peppercorns
Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll
roast in seasoned flour and brown in hot cooking oil in Dutch oven.
When brown on all sides, remove the roast from the pot. In the same
pan, saute the onion, green pepper, and garlic over moderate heat for
5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme to
the Dutch oven and heat. Place the parsley, cloves, peppercorns, and
bay leaves on a piece of double-thickness cheese cloth, and tie with
a string into a bag. Add the bag to pot. When the mixture is boiling,
add the browned roast and baste with sauce. Cover and cook at 350
degrees F. for about 2 1/2 hours, until tender. Baste several times
with pan juices during the roasting, slice thinly, and serve with pan
juices.
Yield: 4 servings
Page 510
DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)
3 1/2 lb boneless haunch of venison or reind; eer

3 tablespoon butter; softened
1 salt & pepper
1 1/3 cup beef stock
1 tablespoon butter
1 tablespoon flour
2 teaspoon red currant jelly
1/2 oz brown norwegian goat cheese; (gjet”st), finely diced
1/2 cup sour cream
Preheat oven to 475øF.
Tie the roaast up neatly at 1/2" intervals with kitchen cord so that
it will hold it's shape while cooking. With a pastry brush, spread the
softened butter evenly over the meat. Place the roast on a rack in a
shallow open roasting pan and sear it in the hot oven for about 20
minutes. When the surface of the meat is quite brown, reduce the heat
to 375øF and sprinkle the roast generously with salt and pepper. Pour
the stock into the pan and cook the roast, uncovered, for 1 1/4
hours. With a large spoon or bulb baster, baste the meat with the pan
juices every half hour or so. The interior meat, when finished,
should be slightly rare, or about 150øF on a meat thermometer. Remove
the roast to a heated platter, cover it loosely and let rest in the
turned off oven while you make the sauce.
Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough
water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon
of butter and stir in 1 tablespoon of flour. Stirring continuously
with a wooden spoon, cook this roux for 6 to 8 minutes over low heat
until it is a nut brown color. Be careful not to let it burn or it
will give the sauce a bitter flavor. Now, with a wire whisk, beat the
pan juices into the roux. Next whisk in the jelly and cheese. Beat
until they dissolve and the sauce is absolutely smooth, then stir in
the sour cream. Do not allow the sauce to boil. Taste for seasoning,
remove the strings from the roast and carve the meat in thin slices.
Pass the sauce separately.
Serves 6 to 8
Source: Time/Life Foods of the World, Recipes: The Cooking of

Scandinavia (1968)
Typos by .\\ichele
From: Robert Miles Date: 27 Jun 98
Yield: 6 servings
Page 511
EASTER DINNER SPRING LAMB SHANK
6 14 oz. lamb shanks

6 cup vegetable stock
3 cup red wine
2 teaspoon salt
2 teaspoon pepper
6 cup carrots, julienned
3 cup celery, julienned
3 cup onion, sliced
3 bay leaves
2 sprigs rosemary
4 lb fresh dandelion greens
1 cup extra virgin olive oil
Preheat oven to 300 degrees F. Season lamb shanks with salt, pepper
and garlic. In a hot dutch oven, brown shanks on all sides. Remove
shanks from dutch oven and set aside. Brown vegetables on all sides.
When vegetables are brown, add lamb shanks, rosemary, fresh thyme and
bay leaves. Add red wine to shanks, then vegetables and simmer until
the wine has evaporated. Add vegetable stock, bring to a simmer and
cover. Put covered dutch oven in preheated oven for 2 hours or until
lamb is tender.
In a pot with hot salted water, blanch dandelion greens. When tender,
take dandelion greens out of hot water and shock in ice water.
To Serve: In a hot sauté pan add dandelion greens and season with
salt and pepper. Moisten the greens with a touch of the lamb braising
juices and arrange on each plate. Drizzle some extra virgin olive oil
over the top of the greens. Place a hot lamb shank and some of the
braised vegetables (carrots, celery and onions) on top of the
dandelion greens. Spoon some more of the braising juices over the
shank and serve.
Melana Edible Wild Kitchen www.ediblewild.com

From: "Melana Hiatt" <melana@ediblewild
Yield: 4 servings
Page 512
EASY CROCKPOT VENISON ROAST
1 small to med. venison roast

1 envelope lipton onion soup
1 mix
1 large onion -- sliced
1 soy sauce
1 worcestershire sauce
1 garlic salt
1 season all
Cut venison into serving size piece while meat is raw. Place cleaned
and washed meat in crockpot, sprinkle very generously with
Worcestershire sauce, soy sauce, Season All and garlic salt. Add
mushroom soup and onion soup mix. Stir together and place o
The beauty of this recipe is that it only takes a few minutes to

prepare early in the morning and can cook all day while you are away
to be ready to eat which you get home. Though no water is added,
there will be lots of gravy that can be served over ric
Recipe By :
Yield: 4 servings
EASY INDIAN FRY BREAD
By: Better Homes and Gardens
1 16 -ounce package (12) frozen dinner rolls,; thawed

cooking oil for shallow-fat frying
1 recipe indian taco meat sauce or cinnamon-; sugar topping (see recipe
Fry bread is a traditional Native American dish. With this easy recipe, you
can take your choice of savory or sweet versions.
1. On a lightly floured surface, roll out each ball of thawed dough to form
a thin 4- to 5-inch circle.
2. Heat 1 inch of oil in a skillet to 365 degree F. Fry dough circles, 1 or
2 at a time, 1 minute on each side until golden. Drain on paper towels.
Keep warm in a 300 degree F oven while frying remainder.
3. Top with Indian Taco Meat Sauce or Cinnamon-Sugar Topping. Serve warm.
Makes 12.
4. Indian Taco Meat Sauce: Brown 2 pounds lean ground beef in a skillet.
Drain off fat. Stir in one 16-ounce can refried beans, 1 cup tomato juice,
1 cup water, 1 tablespoon taco seasoning, 1 tablespoon chopped onion, and 1
teaspoon chili powder. Bring to boiling. Boil gently, uncovered, for 30
minutes. Spoon over bread. Top with dairy sour cream, shredded cheese,
shredded lettuce, and chopped tomato, if you like.
5. Cinnamon-Sugar Topping: Mix 1/2 cup sugar and 2 teaspoons ground
Page 513
cinnamon. Sprinkle over warm fry bread.
EASY PEMMICAN
1 c. beef jerky
1/2 c. dried cranberries
3 tbsp. melted beef fat (tallow) or butter.
Place the jerky in a food processor until it is finely chopped. Add the
cranberries and process until combined. Add the fat to the mixture. Stir
until incorporated. Mold the mixture in patties and chill. Refrigerate
until you are ready to eat.
ECHO LAKE ELK STEAKS WITH GREEN PEPPERCORN SA
4 elk steak; 1 thick

3 garlic clove; or to taste
2 tablespoon virgin olive oil
----GREEN PEPPERCORN SAUCE----
4 tablespoon butter, unsalted
1 tablespoon cognac
Wash the steaks and pat dry. Carefully trim away all visible fat.
Combine the garlic and olive oil. Pour over steaks and marinate,
refrigerated, for two to four hours. Season the steaks with salt and
freshly ground pepper. Broil five to seven minutes per side or until
meat has only a hint of pink. Serve with GREEN PEPPERCORN SAUCE.
GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter and stir
in the remaining ingredients. Heat to boiling, stirring occasionally.
Note: Simple fare with a touch of elegance. Venison or red stag

steaks can be substituted for elk. When serving Venison or Red Stag
Steaks, PORT WINE SAUCE is better than the green peppercorn sauce.
FROM CREME DE COLORADO COOKBOOK BY THE JUNIOR LEAGUE OF DENVER, INC.
Yield: 4 servings
Page 514
ECHO LAKE ELK STEAKS WITH GREEN PEPPERCORN SAUCE
4 elk steak; 1 thick

3 garlic clove; or to taste
----GREEN PEPPERCORN SAUCE----
4 tablespoon butter, unsalted
1 tablespoon cognac
Wash the steaks and pat dry. Carefully trim away all visible fat.
Combine the garlic and olive oil. Pour over steaks and marinate,
refrigerated, for two to four hours. Season the steaks with salt and
freshly ground pepper. Broil five to seven minutes per side or until
meat has only a hint of pink. Serve with GREEN PEPPERCORN SAUCE.
GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter and stir
in the remaining ingredients. Heat to boiling, stirring occasionally.
Note: Simple fare with a touch of elegance. Venison or red stag

steaks can be substituted for elk. When serving Venison or Red Stag
Steaks, PORT WINE SAUCE is better than the green peppercorn sauce.
FROM CREME DE COLORADO COOKBOOK BY THE JUNIOR LEAGUE OF DENVER, INC.

Yield: 4 servings
Page 515
ED'S BUFFALO SNORT RED CHILI WITH ARMADILLO MEAT
1/2 lb bacon, with fat

2 lb spanish onions; chopped fine
5 tablespoon new mexican red chile powder
2 tablespoon cayenne powder
4 jalapenos; stems and seeds
1/2 cup new mexican green chiles
1 red new mexican chile pod
1 lb italian hot sausage
1 teaspoon hungarian hot paprika
3 lb plum tomatoes; crushed
1 tablespoon mexican oregano
10 oz t-bone steak; chopped fine
5 lb ground chuck
1 1/2 cup water
12 oz lone star beer
2 teaspoon salt
1 1/2 cup bell pepper; chopped
1 tablespoon garlic, in oil; chopped
1 tablespoon sugar, raw
1 lb armadillo meat, fresh
Fry the bacon in a large soup pot, add the onions, sauteing until
soft. Add the rest of the ingredients and bring to a boil. Reduce
heat and simmer for 2 hours.
Yield: 20 servings
ELEPHANT STEW
3 1/2 lb boneless elephant or heel of bonele; ss round beefroast

10 oz can of tomato soup
1 1/2 of-a-soup can of lambrusco wine; or sweet vermouth
8 oz can of drained mushrooms
Cut the roast into serving size pieces to accomodate 4, perhaps 5

people. Arrange meat pieces in 2 1/2 qt. baking dish and combine
remaining ingredients. Pour over beef -- or elephant as you wish --
and seal in foil, or cover with a tight fitting lid. Bake at 375
degrees F. -- for 20 minutes. Reduce temperature at once to 275
degrees F. -- and let it bake undisturbed for 3 1/2 to 4 hours or
till meat is fork-tender. Serve with sliced buttered carrots, baked
potatoes and a tossed green salad for 4.
Source: Gloria Pitzer's Mixed Blessings Recipes and Remedies 1984
Yield: 8 servings
Page 516
ELEPHANT STEW, ATTRIBUTED TO DUGLEREZ
1 to 2 young elephant feet

2 slice bayonne ham
4 onions, sliced
1 hd garlic, peeled and
1 separated into cloves
1 cup curry paste (any)
12 oz madeira
1 quart bouillon
8 oz port
50 small hot green peppers (perhaps
1 thai peppers)
Soak elephant foot in water for 4 hr. Remove skin and bones. Cut into
eighths. Parboil 15 min. Refresh in cold water and dry in a cloth.
In the bottom of a large covered casserole, put 2 slices of Bayonne

ham, followed by the elephant pieces, onions, garlic, curry spices,
Madeira, and bouillon. Cover tightly and simmer for 10 hr. Skim off
fat.
Blanch peppers in boiling water. Add them along with the Port to the
sauce.
Alexandre Dumas, Dictionary of Cuisine
Yield: 4 servings
Page 517
ELK COCKTAIL MEATBALLS
----INGREDIENTS----
2 lb ground meat
1/2 teaspoon pepper
2 teaspoon grated onion
2 1/2 cup pineapple juice
1/4 cup flour
----DIRECTIONS----
1 cup fine bread crumbs
1 teaspoon salt
1/2 cup milk
1 1-2 tsp shortening
Mix together meat, crumbs, egg, salt, pepper, milk, pepper and onion;
Form into small meat balls. Brown in hot shortening. Mix pineapple
juice, barbecue sauce and flour. Add the meatballs to the sauce. Bake
in casserole for one and half hours at 350 degrees. Can be served hot
or cold on toothpicks.
DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500
Yield: 1 servings
ELK LIVER
1 elk or venison liver

1 bacon
If you are so fortunate to have access to fresh liver, it is best

then. Frozen it is still better than the best calf's liver.
Slice paper thin. Fry diced bacon in skillet. When almost done, add
liver and fry until it is seared on the outside and pink in the
center. An elk liver is so large you will have plenty left over to
slice and freeze in individual packages.
Junior League of Denver, Colorado Cache Cookbook quoted exactly
From: Michael Loo Date: 21 Jul 97 National

Cooking Echo Ä
Yield: 1 servings
Page 518
ELK PEPPER STEAK
1 lb elk sirloin
1 cup sliced bell peppers
1 sliced red onion
8 oz pack fresh mushrooms
1 clove fresh garlic
1/2 teaspoon salt
I have found this recipe the best for cooking elk or venison. The
peppers seem to take away all unwanted wild taste.
Cut the sirloin into strips. Heat olive oil in a skillet, add garlic,
soy sauce, onion, and elk. Sauté until browned. Add remaining
ingredients and simmer, covered until vegetables are tender, stirring
occasionally.
Steamed wild rice, scallop potatoes, fresh green salad are excellent
compliments for this entree.

Yield: 1 servings
ELK ROAST IN GIN
1 elk roast
1 marinade:
1 medium onion
1 tablespoon salt
5 peppercorns
2 centiliter garlic
2 stalks celery, sliced
1 cup cider vinegar, mild
1 cup beef bullion
1 cup gin
Combine all ingredients except Gin. Boil about 5 minutes, remove from
flame, add gin and cool. Place roast in marinade to cover. Let stand
in refrigerator for 12 or more hours. Remove from marinade and place
on roasting rack in preheated 250 degree F. oven with blanket of
purchased beef suet for 2 1/2 -3 hours. Remove from suet for the last
30 minutes of cooking and baste roast with pan drippings.
From: Jj Judkins
Yield: 1 roast
Page 519
ELK SAUSAGE

4 lb elk meat, trim and cube
1 lb beef fat
2 1/2 teaspoon salt
2 teaspoon coarse grind black pepper
2 teaspoon cayenne
2 centiliter garlic, chopped
1 teaspoon crushed anise seed
Prepare casings. Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into
4" links. This is an assertive sausage and is best roasted or grilled.

Typed by Carolyn Shaw 12-94.
From: Ian Hoare Date: 02 May 97 National

Cooking Echo Ä
Yield: 5 pounds
ELK SAUSAGE CHILE CHILI PT 2
1 see part 1
Total Caories... I have no idea. Total Salt...... Don't ask. Total

Fat....... Not much if you skim the grease, and even less if you use
low fat cheese.
Posted to CHILE-HEADS DIGEST by Calvin Donaghey

<gdonaghey@bitstreet.com> on Mar 08, 1998
Yield: 1 servings
Page 520
ELK SAUSAGE CHILLI
1 1/2 lb smoked elk sausage

1 produce:
1 large yellow onion
4 rib celery, with some dark
1 leaves if possible
1 chopped
1 tps (level) minced garlic
6 large fresh tomatoes, chopped
6 large red jalapeno pods, seeds
1 cut out and veined
1 chopped (green works too)
6 ripe hot cherry pods, seeds
1 cut out & veined, chopped
3 ripe aji amarillo pods
1 seeds cut out & veined
1 chopped
4 chipotle pods, chopped or
1 ground
6 tepins crushed or ground
1 seeds & all
1 cans, bottles & spices:
1 small can chopped or sliced black
1 olives (2 hands full)
3 can (10.75 oz.) low-salt cream
1 tomato soup
1 teaspoon (heaping) spicy mustard
1 can dark red kidney beans (if
1 you like chilli with
1 beans)
1 btl colgin's smoke sauce (4
1 oz,
1 don't substitute if you
1 can find it)
4 tablespoon lowrey's season salt or
1 similar type rub
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1 garlic powder added to
1 garlic already in mix
1/2 teaspoon dried dill
1 chile powder to desired
1 heat
1 or paprika if you want the
1 typical red-brown color
1 but have enough heat.
(When cutting fresh peppers, save veins for additional heat if needed)
Page 521
Substitute any ripe, red chiles available as needed for the above.
Variety is essential.
Start in a pot with at least 1.5 gallon capacity.
I generally cook the meat completely, add some extra water to cover
meat and bring to a good boil. Set in a cold place to let the grease
congeal at the top. (I use this time to get all the veggies ready,
get out the spices, etc.) When the grease is thickened, scrape it off
the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start
to turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and
add tomatoes, dried chiles and celery.
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to maintain
a stew consistency. Gradually add all ingredients except soup and
beans, adding salted items a little at a time to keep the mix from
getting too much salt for your taste. Add pepper powder or veins to
increase heat as desired. (However the heat seems when you are
finished, it will be slightly hotter the next day. I have to consider
this when cooking, as my wife and kids are not CHs.) When the raw
tomatoes are nearly cooked, add the soup, and bring back to a boil,
stirring often. Add the beans, juice and all. Simmer 20 minutes,
stirring regularly. If possible, let cool overnight and re-heat
before serving. Re-skim grease if necessary before heating. Serve
with grated cheddar cheese added to serving.
Makes about 1.2 gallons (if beans are added).
Total Calories.. I have no idea.

Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even
less if you use low fat cheese.
From: Calvin Donaghey

FROM: Chile-Heads Digest & Mailing List
Meat:
From: Dave Drum Date: 14 May 98
Yield: 4 servings
Page 522
ELK SAUSAGE IN BISCUIT
1 cup flour
1 egg
1/2 teaspoon salt
1 cup milk
1 i teaspoon baking powder
6 elk sausages
2 tablespoon dripping or bacon fat
Sift together the flour, salt and baking powder into a bowl, make a
hollow in the center, break the egg into this and add half the milk.
Mix and beat to a smooth batter, adding the remaining milk gradually.
Parboil the elk sausages, skin and split them, then place them in a
roasting pan in which the drippings have been melted and heated. Pour
the batter over them and bake in a moderate oven- 350 to 375 degrees
F. for about half an hour. Cut into squared for serving and serve
plain or with brown gravy or tomato sauce.

~0400
Yield: 4 servings
ELK STEAK FINGERS

1 teaspoon onion powder (optional) oil or shor; tening to fry in
My favorite meat is elk. My mom made these steak fingers, and they
were good hot or cold. adjust seasoning to taste. mix dry ingredients
on a plate or in a wide bowl. heat oil until it sizzles when a drop
of water hits the surface. roll meat strips in the flour mixture,
and fry in hot oil. cook until brown and crispy on the outside. drin
on paper towl. serve hot with a full course meal, or cold as after
school snacks.
hope your kids like them as much as we did! (also works with beef, and
moose, or the tender cuts of venison.)
ferret
From: Ferret #5 @15901 3 Date: 04-01-26

Yield: 1 servings
Page 523
ELK STEAKS WITH GREEN PEPPERCORN SAUCE
4 elk steaks; 1 thick

1 s&p
1 green peppercorn sauce:
1 teaspoon butter
1/2 small red onion; finely diced
1 cup red wine
1 cup beef stock
2 tablespoon grainy mustard
1/4 cup green peppercorns, rinsed
1 s&p
Elk is perhaps the finest of all the venison meats. It is very fine
grained and mild flavoured, almost like beef. Like all wild venison,
it is very lean so it benefits from larding, barding and marinading.
With that in mind, you can treat it like beef. Steaks are best
grilled, cooked rare or at most medium rare. Well done meat will be
tough due to the lack of fat.
Trim any visible fat from the steaks. Combine the garlic and oil.
Pour over steaks and marinate, refrigerated, overnight. Season the
steaks with salt and freshly ground pepper. Grill or broil about
five-six minutes per side, depending on the heat level of the grill.
Stop while the steak is still quite rare. Set aside on a heated
platter in a low oven until the sauce is ready.
GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the

oil over high heat until hot but not smoking. Add onion, and saute,
stirring, until tender, about 30 sec. Add vinegar and wine, and cook,
scraping bottom of pan to dissolve residue, until reduced by about
half, 2 to 3 min. Add stock and mustard, and cook, stirring
frequently, until reduced by about half, 4 to 6 min. Remove from
heat, stir in peppercorns and correct seasoning. Drizzle sauce over
steaks. Serve at once.
From: Jim Weller From: Freeston <anfre@ihug.Co.Nz>
Yield: 4 servings
Page 524
ELK TENDERLOIN WITH BRANDY MUSTARD SAUCE
2 elk tenderloins -- 8-10 oz

1 each
1 sliced bacon
1/2 cup sliced mushrooms
1 tablespoon grey poupon mustard
1/4 cup onion -- finely diced
1/4 cup bell pepper -- diced
1/2 cup brown gravy
1 1/2 oz brandy
1 clove garlic
1 thyme
1 ground black pepper
Remove silverskin from tenderloins and rub meat with split garlic
cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon
around tenderloin and use toothpick to secure. Place in hot frypan
and saute until bacon is cooked. Note: tenderloins should not be
cooked past medium rare. Remove from pan and pour off excess grease.
Place onion and bell pepper in pan for 30 seconds, add mushrooms and
saute until tender.
Recipe By :
From: El Charro Cafe Favorite Recipes
Yield: 1 servings
Page 525
ELK/DEER SAUERBRATEN
3 lb elk or deer
2 1/2 cup vinegar
3 cup water
1/2 lemon sliced
6 whole cloves
3 bay leaves
6 whole black pepper
1 1/2 teaspoon salt
1 teaspoon fat
Place meat in a large bowl; add vinegar, water, onions, cloves,

pepper and salt. Let meat stand 48 hours in refrigerator, turning
occasionally. Remove meat, brown in hot fat. Remove meat and add
flour, brown and add 2 cups vinegar marinade mixture; cook until
mixture thickens. Add meat and simmer for two hours. Remove, slice
meat and pour gravy over meat.
Source: Agricultural Extension Service The University of Tennessee

(18:18)
Yield: 6 servings
ELK/DEER SPANISH POT ROAST
3 lb pot roast of elk or deer

11 sliced stuffed olives
1/4 lb salt pork
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
Cut small pockets along sides of the roast with a sharp knife. Fill
these pockets with slicedolives and salt pork which has been cut into
small strips. Brown onions slices in margarine or butter. Remove
onions and blown roast in hot fat. Add canned tomatoes, salt,
pepper, sugar and browned onion. Cover and simmer until meat is
tender - about 3 to 4 hours. Thicken liquid for gravy.

Institute of Agriculture
Yield: 6 servings
Page 526
EMBER ROASTED BUFFALO
8 to 12 pieces of hardwood kindling

6 slender green onions
2 teaspoon crumbled sage
In a cooking pit or a barbecue grill, prepare a hardwood fire. Using a

knife-sharpening steel or long narrow-bladed knife, make six holes, about
one inch apart, horizontally through the roast. Push a green onion into
each hole. Rub roast with oil and seasonings. When flames have died down
and coals are red-hot, spread them out into a bed two to three inches wider
than the roast. Place roast directly on hot embers and cook for about ten
minutes per pound for very rare, or fifteen minutes per pound for
medium-rare. Turn roast with tongs every three to four minutes to char it
on all sides. For a less-charred exterior, place roast on a grill above the
embers.
Yield: serves four to

Page 527
EMERIL'S VENISON STEW - WITH CORRECTION

2 lb venison -- stew meat
1/4 cup flour
1 tablespoon emeril's essence
2 cup onions -- chopped
1 cup celery -- chopped
1 cup carrots -- chopped
1 cup tomato -- chopped
1 tablespoon fresh basil -- chopped
1 tablespoon fresh thyme -- chopped
2 bay leaf
1 cup red wine
4 cup brown stock
1 salt -- to taste
1 pepper -- to taste
1 crusty bread
1. In a bowl, toss venison with flour and Essence. (May I suggest

"Bayou Blast"?)
2. In a large pot, over high heat, add olive oil. When the oil is
hot, sear meat for 2 to 3 minutes, stirring occasionally.
3. Add the onions and saute for 2 minutes.
4. Add the celery and carrots. Season with salt & pepper. Saute for 2
minutes.
5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme
and bay leaves to the pan. Season with salt & pepper.
6. Deglaze the pan with the red wine. Add the brown stock.
7. Bring to a boil, cover and reduce to a simmer. Simmer for 45

minutes to an hour, or until the meat is very tender. If the liquid
evaporates too much add a little more stock.
8. Serve the stew in shallow bowls with crusty bread.
Recipe By : Emeril Lagasse
Yield: 6 servings
Page 528
EMERIL'S VENSION STEW

1/4 cup flour
1 essence
1 cup chopped carrots
1 cup chopped tomatoes, peeled
1 and seeded
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cup brown stock
1 crusty bread
In a large pot, over high heat, add the olive oil. In a mixing
bowl, toss the venison with flour and Essence. When the oil is
hot, sear the meat for 2 to 3 minutes, stirring occasionally.
Add the onions and saute for 2 minutes. Add the celery and
carrots. Season with salt and pepper. Saute for 2 minutes.
Add the garlic, tomatoes, basil, thyme and bay leaves to the
pan. Season with salt and pepper. Deglaze the pan with the red
wine. Add the brown stock. Bring the liquid up to a boil,
cover and reduce to a simmer. Simmer the stew for 45 minutes to
1 hour, or until the meat is very tender. If the liquid
evaporates too much add a little more stock. Remove the stew
from the oven and serve in shallow bowls with crusty bread.
Yield: about 6 servings
SOURCE: Emeril Live! Cooking Show

Copyright 1997, TV FOOD NETWORK
SHOW #EMIA35
Format by Dave Drum
From: Dave Drum Date: 05 Aug 98
Yield: 6 servings
Page 529
EMU FILLET W' BITTER CHOCOLATE AND RED WINE SAUCE
600 gm emu inner fillet

1 oil, olive, extra virgin
4 thyme sprigs
80 gm onion, diced.
20 gm garlic, chopped.
1 teaspoon peppercorns, black, cracked
350 ml wine, red
500 ml stock, veal
500 ml stock, chicken
5 gm chocolate, dark, good-quality.
10 gm butter
1 salt
1 pepper
1 ===spatzellie==============
100 gm flour, plain
1 egg
50 ml milk
1 nutmeg
1 salt
1 pepper
10 gm butter
1 cheese, parmesan
Trim the emu fillet of any sinew and cut into 4 steaks, keeping any
trimmings. Cover the emu with oil, add the thyme and set aside for 2
hours. Remove the thyme and reserve.
Place the emu trimmings, onion and garlic in a heavy-based pan and
cook over high heat. Add the reserved thyme, peppercorns and red wine
and cook until the liquid has almost evaporated.
Add the veal stock and cook further until reduced by two thirds. Add
the chicken stock and cook again until reduced by two thirds. Strain.
Whisk in the chocolate a little at a time, tasting as you go. You

don't want to overpower the sauce, just a hint od chocolate. Whisk in
the butter and add salt and pepper to taste. Keep warm.
Remove the emu from the oil, place in a saucepan and cook over a high
heat until medium rare. Remove from the heat and put in a warm place
to rest for 8 minutes. Slice thinly.
Place the emu on four serving plates around some Spatzellie. Pour the
sauce around and garnish with some young vegetables.
SPAZELLIE:- Place flour, egg, milk and nutmeg in a bowl and mix until
just combined and it forms a paste.
Over a pot of boiling salted water, push the paste through the holes
of a colander and boil for 2 minutes. Strain and toss with the salt
and pepper, butter and Parmesan cheese.
Page 530
from the menu of LOUISA'S RESTAURANT, Bunbury, Western Australia from

FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St,
Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS
Yield: 4 servings
EMU KABOBS
12 oz emu steak
8 tablespoon cabernet sauvignon
8 tablespoon chicken stock
4 tablespoon fresh garlic; minced
4 teaspoon black pepper; fresh ground
2 medium green bell pepper
8 oz fresh pineapple; cut into
1 large chunks
4 oz mushrooms
4 oz cherry tomatoes
1 medium onion; sliced into wedges
8 wooden skewers
First cut meat into cubes, about 1 1/2". Should yield 16-24 pieces.
Combine next 5 ingredients and marinate cubes, refrigerated, in this
for at least one hr or overnight.
Prepare remaining ingredients to be bite sized, try to yield 16

pieces of each. After emu has marinated, start making kabobs by
alternating vegetables and meat in any order you prefer. Heat a grill
and cook kabobs till emu done. The meat cooks rather quickly so be
sure not to let it dry out by cooking for too long. You may also cook
them in the oven at 350F for appx 10 min. Reserve the marinade, you
may add more wine if you like, bring to a boil and then simmer gently
while kabobs are cooking. Pour over kabobs when done.
M's note: I'd probably halve the spices; then I'd strain the marinade
instead of heating it entire. I might also swirl in a few pats of
butter into the sauce.
Date: Sat, 19 Jul 97 14:54:53
+0000
Yield: 4 servings
Page 531
EMU STROGANOFF
2 lb emu round or drum

2 tablespoon seasoned flour
1 cup butter
1 clove garlic, chopped
3/4 cup beef broth
1 tablespoon parsley flakes
1 cup button mushrooms
1 cup sour cream
1 cup plain yogurt
3 tablespoon seeded brown mustard
Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter
with garlic and onion until lightly browned. Add beef broth, parsley
and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx.
30 minutes before serving, blend sour cream, yogurt and brown
mustard. Add mushrooms and yogurt mixture to meat and simmer for 20
minutes to blend flavors. Serve over rice or wide egg noodles.
From: Scott Jones Date: Sun, 06-0
Yield: 1 servings
Page 532
EMU WITH MANGOES AND HABANEROS
4 emu drumsticks
1 fatty bacon to cover
1 salt
1 pepper
1 onion
1 carrot
1 couple a chopped habs -more is bett; er
1 celery stick
2 bay leaves
1 dried thyme
1 cup vermouth/chicken stock can be subst; itured
2 mangoes /fresh chopped /or 1+ tins
2 tablespoon kirsch
2 tablespoon sugar
1 tablespoon rasberry vinegar
1 orange juice/water if using fresh m; angoes
1 substitute ingredients as required
season Emu with salt and Pepper (both ground) Prick with fork truss
together and place in pan over Chopped onion , Carrot , Celery , with
thyme bay leaves and 2 TBS water ,Cover with Bacon .Roast in a 350F
oven for 75 minutes +/- . When roasted pink ,remove fat from pan and
keep Emu warm . Heat remaining pan Juices and vermouth till reduced
to half and strain ,(fine sieve).
Put Mangoes and Kirsch in pan ,add all juice if tinned if not Add 1/2
OJ 1/2 water stir until hot then add Habaneros , sugar cook till
Golden add pan juices vermouth and finally Vinegar ..Simmer for 5
Minutes and serve over the Sliced EMU, With Carbohydrate of Your own
Choice and something green to appease the Lists Herbivore's. Un
Laconic Luke Way Up Norte I would try Corn Bread and something like
Collard Greens. Duck would probably be a better choice of meat for
this recipe.
Or you could cook the EMU the Aussie Aboriginal bush way First get
your hands on a Holden Ute (Pickup)then chase the emu and Run over it
.Light a fire throw the Emu on top cook very rare and serve with a
slab of Beer (24 13oz cans) preferably cold. Bon Apetit .
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@midcoast.com.au> on

Nov 19, 1998
Yield: 1 servings
Page 533
END-OF-SEASON SAUSAGE
40 lb game meat
10 lb smoked ham or bacon*
1 1/4 cup black pepper
1/2 cup sugar
1 oz coriander
1 garlic (opt)
*In place of smoked ham or bacon, you may use ordinary bacon fat; or
use 2 lb ham or bacon & abt 7 1/2 lb pork trim.
This recipe was developed to use up meat in the freezer at the end of
the year. Let meat thaw. Grind cuts into burger. Grind smoked
ham/bacon. Add seasonings to burger & work in w/ground pork. The
garlic may be light if you do not like the flavor, but don't leave it
out entirely as it helps cover the "end-of-season" flavor of meat
that has been frozen all winter. Spread meat in trays or dishpans &
mix thoroughly. Stuff mixture into casings & boil sausages until they
float. Hang them & let drip until thoroughly dry. Then smoke for 3-5
days in a light, cold smoke.
"The Hunter Returns", Cooking Alaska, by Alaskans, 1983. mm by D.

Ganopole
Yield: 1 batch
ENGLISH ROAST RABBIT
1 rabbit; oven ready

4 rashers bacon
Weigh the rabbit and calculate the cooking time allowing 15 minutes
per 450g (1 lb) roasting time plus 15 minutes Stand in a roasting
tin. Top with bacon. Roast at 220 C / 425 F / Gas 7 for 15 minutes.
Reduce to 180 C / 350 F / Gas 4. Continue to roast for the required
amount of time, basting frequently with juices. Accompany with gravy,
cranberry sauce and vegetables.
By: Dairy Book of Home Cookery New Edition for the 90's From: Art
Barron Date: 08-13-93 Date: 08-13-93
Yield: 4 servings
Page 534
ENGLISH WOOD PIGEON
4 skinned pigeons, split

1 cooking oil
1 can onion soup
6 green onions, chopped
1/4 cup margarine
1 (4-oz ) can mushrooms
1 chopped parsley to taste
1 seasoned salt to taste
1 pepper to taste
1 garlic salt to taste
Brown pigeons in 3/4-inch oil; remove from skillet. Place pigeons in

Dutch oven with soup. Saute onions in margarine; pour into soup. Add
mushrooms, parsley & seasonings. Simmer, covered, for about 35
minutes or until tender. Serve over wild rice, if desired. Serves 4.
ENJOY!!!
From: Sally Conner Date: 30 Jul 97 National

Cooking Echo Ä
Yield: 1 servings
ERIC'S ROAST WILD GOOSE
1 text file
Most excellent item. I recommend it highly. If you can get your hands
of a wild Canada goose ... you have hit the jackpot. No matter.
Stuff it to preferences. Sprinkle coarse pickling salt over the

outside of the bird. All geese are fat, cook it slow and long to ease
out most of the fat. You can hardly overdo it on bay leaves in the
basting liquid. Onions to caramelize in the roasting pan adds a
dreamy flavour. I don't have to remind you, a southerner, to use lots
of sage in the stuffing... use gobs of it. It is absolutely delicious
with goose.
The only other thing I'd suggest is rot-kraut. Pickled red cabbage as
a side dish. You can buy it in any good German or Kosher style deli.
I make my own ...... the commercial stuff just doesn't measure up.
A nice gravy is made with the drippings. Skim off the goose fat -
save it to make a schmaltz. The heavier portion is watery and
thickish with caramelized onion. Deglaze the pan with a splash ( 1/4
cup ) of Dujardin. Add 1/2 cup of flour to two cups cold water,
rotate a whisk briskly between the palms to incorporate the flour.
Add to the boiling base to the desired flavour and consistency.
Season with salt and a healthy dollop of fresh coarsely ground
(cracked) black pepper.
Page 535
There you are, my memories of the first Christmas I had goose. Wild
rice is an excellent choice to accompany the goose.
From: Eric Decker
Yield: 1 servings
ESPAGNOLE SAUCE
5 quart brown stock, hot

9 oz brown roux
1 lb bacon, diced, rendered and
1 fat reserved
1 cup chopped carrots
1/2 cup tomato puree
1 bouquet garni
1 salt and pepper
In a stock pot, whisk the hot stock into the roux. In a large saute
pan, heat the reserved bacon fat. When the fat is hot, saute the
vegetables until wilted, about 5 minutes. Stir the tomato puree into
the vegetables and cook for about 5 minutes. Add the tomato/vegetable
mixture to the stock/roux mixture. Add the bouquet garni and continue
to simmer, skimming as needed. Season with salt and pepper. Simmer
the sauce for about 20 minutes. Strain the sauce through a China cap.
Yield: 1 gallon


Cooking Echo Ä
Yield: 1 servings
Page 536
FALL APART MOOSE C/P
2 onions; medium
1 lb alaskan sweet carrots
4 lb moose rump roast
2 cloves garlic
2 cup water
1 salt
1 pepper
Use a large crock pot on high temperature setting. Dice onions and
carrots and put in crock pot. Add moose roast. Slice garlic in small
pieces. Add water, garlic and onion soup. Salt and pepper to taste.
Cover and cook for 4 hours.
Drain juice from meat into saucepan. Add bouillon cubes. Bring
juice to boil. Add cornstarch and stir until juice turns thick and
clear.
Pour gravy (juice) back into the crock pot with the moose and
carrots/onions. Cook for another hour.
When done, slice moose in thin slices. Place in center of serving
platter, garnish with carrots and onions. Pour a small amount of
gravy over moose and serve. Mashed potatoes, rice or baked potatoes
are fantastic with the remaining gravy. Posted on Genie by
M.GOLDSTEI15 [Mark-SoCal] on Jul 23, 1991
Yield: 6 servings
Page 537
FARM RAISED VENISON
1 preparation tips
In addition to superb taste and convenient availability, meat from

Bluebonnet Venison Farms provides almost endless possibilities for the
chef. It can be used in practically any recipe that calls for beef,
pork or lamb, and it is especially tasty in those recipes that
feature Southwest herbs and spices. Choice, tender cuts, such as
steaks, are best broiled, grilled or sauteed to leave the interior
rare to medium rare. Care should be taken not to cook these cuts much
past medium rare, because even though farm-raised venison is
naturally tender, overcooking will cause it to dry out and toughen.
If you prefer moist, juicy steaks without pink centers, simply grill
to medium rare, then place in a warm over for 5-15 minutes depending
on thickness. Less tender cutes, such as roasts, should be slowly
stewed or braised in ample liquid, to melt-in-your-mouth tenderness.
Replace the meat with venison in your favorite recipe soon, and
discover a delicious, healthful difference!
Whether you choose our delicately cured and aged venison products or
our fresh-frozen venison cuts, one fact is constant: you're assured
of the highest quality year 'round from Bluebonnet Venison Farms.
Venison Tips
Venison is a very lean meat, so follow these tips for success:
1. Defrost thoroughly in original wrap before cooking. 2. Keep raw

meat refrigerated and covered. Once original package has been opened,
do not use plastic wrap to cover for it can make the meat sweat. 3.
Slice meat across the grain, not with it. 4. Allow 4-5 ounces of meat
per main course serving. Since venison is so lean, you will be
surprised how far a small amount will go in satisfying your appetite.
5. Pan-fried venison can be prepared quickly in a few drops of olive
oil and cooked over a very high heat. Just a few minutes on each
side. Always cook venison rare or medium rare. Well done can be tough
and dry. 6. Venison can be chicken fried for delicious results. 7.
Have a favorite beef recipe? Use Bluebonnet Venison in it for tasty
and healthful results. Our deer graze on natural grasses and thus
have a mild flavored, inviting meat. It can be used wherever you
would use beef. Just remember, do not overcook venison because of its
leanness.
Bluebonnet Venison Farms, Inc. From: Mary Riemerman Date: 21 Oct 97
Yield: 4 servings
Page 538
FAST DUMP CHILI
1 lb ground meat; (you choose beef, elk, ve

2 can (14 1/2 oz) red kidney beans
2 can (8 oz) tomato sauce
1 can (14 1/2 oz) mexican style stewed to; matoes
1 teaspoon salt
Brown and drain meat, add other ingredients and simmer 20 minutes or
more. Serve with cheese and crackers. This is a fast mild chili that
the children love. My husband and I add hot sauce to ours. Of course,
it is not as good as the chili you make with dried beans and simmer
all day, but it works for a quick, inexpensive dinner.
Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin

<iluv2cook@prodigy.net> on Jan 06, 1998
Yield: 1 servings
FAT CONTENTS OF GAME MEATS
1 text file
North American Hunter magazine had this table:
meat type calo fat cholest. sat. fat
elk 146 1.9g 73mg .7g deer 153 1.4g 89mg

1.1g moose 134 .97g 78mg .3g bison 143
2.4g 82mg .59g lean roast beef 239 14.3g 87mg 7.2g
lean ham 153 5.8g 58mg 7.7g skinless chicken 163 3.5g 85mg 1.3g
salmon 163 5.8g 87mg 1.9g
all data based on a 3.5 ounce serving.
they do not list their source for the data, but do quote Univ. of
Colorado Health Sciences Center in Denver, and Emory University
School of Medicine, so it may come from one of those sources.
BTW, the probable typo in the ham entry is not mine, it is as listed
in the magazine.
Tom Aiken
Yield: 1 servings
Page 539
FIDDLEHEAD & MOREL PAN ROAST
tbsp. butter
2 shallots, chopped
1 spring fresh rosemary, bruised
salt & white pepper
4 oz. fresh morels
1 cup fiddleheads, steamed
1/4 cup cream
auté morels and shallots together for 4-5 minutes along with the rosemary.
Add the fiddlehead ferns and toss to coat with butter. Season with white
pepper and salt. Add cream to pan and roast in oven 10-12 minutes covered
at 375 degrees.
Serve in roasting pan at table hot.
FIELD AND STREAM VENISON STEAKS WITH MADEIRA SAUCE
1 for the venison

2 1/2 lb tender steaks
2 tablespoon butter
1 for the flouring:
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground dry ginger
1 for the sauce:
1/4 cup madeira wing
Mix the flouring ingredients and dredge the steaks in it. Have the
butter and oil sizzling at a medium-high setting on you r range.
Sear the first side of the meat until crusty brown, 2 - 3 minutes.
Flip and cook the second side the same way. Transfer the steaks to a
warm platter. Add the wine and jelly to the pan, mixing them with the
pan juices. Pour the mixture into a small sauce dish and pass with
the steaks. (I've also cheated and used the Knorr Hunter sauce mix to
serve along side instead of the other sauce when I'm out of Madeira
or red currant jelly.)
From Field and Stream magazine
Enjoy!! Mary Anne Benvenutti From: Mary Anne Benvenutti <mbenven@ibm
Yield: 4 servings
Page 540
FILET MIGNON OF VENISON WITH POTATO WAFFLES
6 rashers bacon, rinds

1 removed
1 kg fillet of venison, cut in 6
1 pieces
1 olive oil
1 red wine
4 cup strong beef or venison
1 stock
200 gm finely diced mushrooms
1 pepper
1 potato waffles:
4 cup mashed potato, mashed with
1 butter, milk, salt and
1 freshly
1 ground pepper
1 cup plain flour
1 to serve
1 fresh beetroot, boiled with
1 the skin on until cooked,
1 then skin
1 removed and tossed in butter
1 red wine vinegar
1 pepper
To cook the venison: wrap a rasher of bacon around each piece of

venison then tie with a piece of string to secure. Place the
venison in a non- corrodible dish, pour over a mixture of olive oil,
red wine and pepper, cover and refrigerate for 12 hours. Heat some
oil over high heat in a frying pan and seal the venison on all
sides. Remove the venison to a baking dish and cook in a 220'C oven
for 15 to 20 minutes for medium-rare. Place the stock and mush-
rooms in a saucepan, bring to a simmer and cook for 10 minutes to
make a sauce. Season with salt and pepper.
To make the waffles: combine all the waffle ingredients and place
some of the mixture in a hot, buttered waffle iron. Cook until
the waffles are golden and crisp then cut into portions. Butter
the waffle iron again and repeat with the remaining potato mixture.
To serve: remove the string from the venison and cut each portion
in half. Place 2 pieces of venison and a potato waffle on each
heated serving plate. Spoon some sauce to one side and serve with
roasted root vegetables and the boiled beetroot. Bon Appetit -
Exec.Chef Magnus Johansson
Source: Vogue May'94

VENISON:
Yield: 4 servings
Page 542
FILETTO DI MAIALE ALLA MODA DEL CINGHIALE
2 lb pork tenderloin, in 2 pcs

1 cup onion; sliced very thin
3 large garlic; mashed
5 bay leaves
1/2 cup minced celery; leaves and
1 stalks
1 tablespoon rosemary (halve if not
1 fresh)
1 cup red wine
1 lb fresh wild mushrooms; caps
1 only
1 tablespoon butter
1 ; s&p
Marinate pork in next 7 ingredients overnight, turning and basting

when convenient.
1 hr before prep time, let pork out of fridge.
Clean mushroom caps and slice.
Pat meat dry and brown in 1 T oil in a large heavy skillet. Remove
meat to a platter.
Pour marinade into the same skillet and allow this to cook covered
until vegetables are very soft.
Meanwhile, wilt mushrooms in butter. Add to vegetables and cook a

minute or so. Add pork and correct seasoning. Now cook pork 10 min on
either side in the sauce.
Serve pork in 1" slices covered with the sauce. Remove bay leaves
before serving.
Pork tenderloin done as if it were wild boar
Marcella Hazan, Washington Post 10-15-97, adapted From: Michael Loo

Date: 19 Oct 97
Yield: 4 servings
Page 543
FILLET OF ALSATIAN VENISON WITH CINNAMON
1 kg venison fillets
1/4 liter bordeaux wine
1 tablespoon vinaigrette
1/8 liter cream
1/4 liter game stock or chicken juice
1 salt and pepper
1 cinnamon
1 ginger
1 shallot
1 teaspoon red currant jelly
Roast the venison with high heat in a cast-iron or copper recipient.

Put the venison to the side, degrease the recipient and half-cook the
shallot with the 5 types of crushed peppercorns and ginger. Deglaze
with the red wine, reduce and add the game stock or the chicken
juice. Reduce and add the cream. Strain the sauce and add a teaspoon
of red currant jelly, cinnamon and vinegar. Reheat the venison in the
oven and cut into escalopes. Pour the sauce over the escalopes and
serve with a choice of mushrooms, huckleberries, chestnuts, pears and
Alsatian noodles.
from the restaurant "ESTAMINET SCHLOEGEL" in Strasbourg Alsatian

recipes from www.strasbourg.com From: Ruth Hanschka Date: 19 Sep 97
Yield: 1 servings
Page 544
FLATBREAD WITH CHIPOTLE STEAK AND CARAMELIZED ONIONS
1 cup warm water (105 degree f to

115 degree f)
1 teaspoon sugar
1/4 teaspoon active dry yeast
1 1/2 tablespoon olive oil or oil of choice
1 3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoon olive oil, divided
4 large (3 lbs.) sweet onions,
1 thinly sliced
1 tablespoon sugar
1 teaspoon salt, divided
3 medium chipotle chiles in adobo
1 lb beef steak, 1 to 1-1/4
1 thick yellow cornmeal
1 dairy sour cream
For the dough, combine warm water and 1 tablespon sugar in small bowl;
sprinkle yeast over top. Let stand 10 minutes until foamy; stir in
oil. Transfer flatbreads to large cutting board; cover loosely and
keep warm. Repeat process, shaping and baking with remaining 2 pieces
of dough, remaining 1 tablespoon oil and onion mixture.
Thinly slice steak across the grain. Divide steak over flatbreads. Cut
into strips and serve with sour cream. Makes 16 slices
Combine whole wheat flour, 3/4 cup all-purpose flour, 1 teaspoon salt
and pepper in large bowl. Stir in yeast mixture with wooden spoon.
Transfer dough to lightly floured surface, shape into a rough ball and
knead 8 to 10 minutes, adding remaining 1/4 cup all-purpose flour if
necessary, until smooth and elastic. Transfer to lightly oiled bowl.
Cover bowl with clean kitchen towel and let rise in a warm, draft-free
place 1 hour.
Twenty minutes before baking, adjust oven rack to lowest position.

Place shallow baking pan on top rack of oven. Place baking stone on
lowest rack and heat oven to 500 degree F.
Meanwhile, heat 2 tablespoons oil and butter in 12-inch skillet over

medium heat. Add onions, 1 tablespoon sugar, and 1/2 teaspoon salt.
Cook onions, stirring frequently, 30 to 40 minutes, until caramelized.
With flat side of a knife, mash chipotle to a paste. Stir in 1

teaspoon of the paste into the caramelized onions; set remaining
paste aside.
Transfer dough to floured surface; knead 2 minutes. Return to bowl;

cover and refrigerate 20 minutes.
Page 545
Meanwhile, heat grill pan 5 minutes over medium-high heat. Sprinkle

both sides of steak with remaining 1/2 teaspoon salt. Oil pan and
grill steak 5 minutes. Turn and brush top with remaining chipotle
paste. Grill 8 to 10 minutes more for medium-rare (140 degree F);
transfer to cutting board. Cover loosely with foil and keep warm.
Sprinkle a large cookie sheet generously with cornmeal. Divide dough

into 4 equal pieces. On lightly floured surface, shape two pieces of
dough with a rolling pin into two 10x6-inch ovals. Transfer ovals to
prepared sheet; brush tops with 1 tablespoon oil. Divide and spread
half the onion mixture over tops.
Just before baking, carefully place 1 cup ice cubes in baking pan on
top oven rack. Immediately slice 2 flatbreads, one at a time, onto
baking stone. Bake 10 minutes, until crisp and lightly browned.
Nutritional facts per serving calories: 225 , total fat: 8g ,

saturated fat: 3g , cholesterol: 17mg , sodium: 350mg , carbohydrate:
26 g , fiber:
3 g , protein: 8g
:Source: Ladies' Home Journal
Yield: 4 servings
Page 546
FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE
1 flatbread
1 1/2 cup warm water
1/2 teaspoon dry yeast
4 cup all purpose flour
1/2 teaspoon salt
2 tablespoon oil
1 pesto:
2 cup basil leaves
2 cloves garlic, coarsely
1 chopped
1/4 cup parmigiano-reggiano
1/2 cup olive oil
1 pepper
1 assembly:
1/2 lb merguez sausage, grilled and
1 thinly sliced
16 ramps or 2 leeks, grilled
1 and coarsely chopped
1/2 lb manchego cheese, finely
1 sliced
1 *6 plum tomatoes, oven
1 roasted and coarsely
1 chopped
1 parmigiano-reggiano, grated
Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese -

modern
Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups
of the flour mixture and to incorporate. Mix for about 1 minute to
form a sponge. Let stand, covered for at least an hour. Put sponge in
the bowl of a standing electric mixer. Using the dough hook, add the
salt and oil, then flour 1/2 cup at a time to form a dough. Remove
from bowl and knead until smooth for approximately 7 minutes. Place
in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide
dough into 4 balls, let rise again for 1/2 hour and roll out into a
freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees
F. Lightly oil a baking sheet, place the dough on the sheet and prick
the surface with a fork. Bake for 10 to 12 minutes until lightly
golden brown.
Pesto: Place all ingredients in a food processor and process until

smooth.
Assembly: Spread each flatbread with a few tablespoons of the pesto.

Top the pesto with the merguez, ramps, manchego and tomatoes. Season
with freshly ground black pepper. Place the flat bread back in the
oven and bake for 5 minutes to heat through.
Page 547
Remove the flatbreads from the grill and sprinkle with

Parmigiano-Reggiano.
To oven roast tomatoes - slice plum tomatoes in half, lengthwise,

brush with oil and season with salt and pepper. Place in a 300 degree
oven on a baking sheet and bake for 45 minutes.
from: Bobby Flay

Yield: 4 servings
FLESH OF THE PIG
----BASIC RIBS----
3 lb country ribs or other
2 tablespoon black pepper fine ground
1 cup cider vinegar
----SAUCE FOR REHEATING----
1 open pit small bottle
1/4 cup molasses
1 small bottle a-1 sauce
1 supply of hickory chips
Regular old supermarket pork. Spare ribs, country ribs, or any other
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. You'll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Don't use pepper mills, or other
peppers.) It doesn't seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you don't
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Don't cover the grill and don't stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown it's time to eat. You
can use the small strips you cut off to judge just when things are
perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1
bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven
for 15-20 minutes. Sauce can be stored and re-used, but remember it
will have pork fat in it now.
Yield: 4 servings
Page 549
FLORIDEAN TURTLE SOUP SEMINOLE
2 lbs turtle meat 2 qts water

1 can tomatoes*
4 large white potatoes
1/2 cup barley
2 large onions
2 tbsp. worchestershire sauce
*(or two fresh tomatoes, great use for garden tomatoes that
youhave 'put up' yourself if you have them)
(Note: orginally this called for 'turtle

flippers'--meaning green sea
turtles, not something anyone would want to hunt now)
Parboil turtle, remove skin and cut into small pieces, then add boiling
water with tomatoes, potatoes, and onions--all cut up. Add barley and cook
slowly for 1 1/2. Season with worchestershire sauce before serving.
I have it from Chief James Billie (from a concert of his that I attended in
Tallahassee in 1997) that turtles are still very popular amongst his
people....and he added (wryly) that it goes well with a (large) bottle of
red wine...:-)
Page 550
FORCEMEAT BALLS
1/8 lb fresh beef suet finely chopped

1/4 cup cooked smoked ham finely chopped
2 cup fresh soft bread crumbs
1 made from homemade
1 white bread, shredded in
1 a blender or processor.
2 teaspoon parsley - finely chopped
1 teaspoon lemon peel - finely grated
1/4 teaspoon ground thyme
1/4 teaspoon ground sage
1/2 teaspoon salt
1 large egg, - lightly beaten
2 tablespoon butter
In a large bowl, combine the suet, ham, bread crumbs, parsley, lemon
peel, thyme, sage, salt and a few grindings of pepper. Stir
thoroughly, then add the egg and mix together until the forcemeat can
be gathered into a ball. Divide into 12 equal pieces and with lightly
moistened hands, shape each piece into a ball about 1 1/2 in in
diameter.
In a heavy 10 to 12 in skillet, melt the butter in the oil over

moderate heat. When the foam has almost subsided, drop in the balls.
Cook them for about 5 minutes or until the golden brown on all sides,
turning them frequently with a spoon and regulating the heat so that
they color slowly and evenly without burning. With a slotted spoon,
transfer the balls to a double thickness of paper towels to drain
briefly, and serve.
Per serving (excluding unknown items ): 366 Calories; 39g Fat (92%
calories from fat ); 2g Protein; 5g Carbohydrate; 5mg Cholesterol;
153 mg Sodium
NOTES Forcemeat Balls tradionally accompany game dishes like rabbit

stew.
Source: Cooking Of The British Isles Time Life From: Dianne Weinsaft
<dee@ncsi.Net>
Yield: 12 serves
Page 551
FOWLER'S CORNED VENISON
1 1/2 cup table salt

1/2 cup brown sugar
1 lemon, sliced
2 tablespoon pickling spice mix
1 teaspoon peppercorns
3 teaspoon sodium nitrate
1 teaspoon sodium nitrate
1 teaspoon cloves
3 bay leaves
7 quart warm water
Mix all the dry ingredients well and put them into a large crockery or
other non-metallic container. stir in the water, then add the onion,
garlic, and lemon. add the meat, which should be submerged. it may
help to put a plate, bottom-down on top of the meat, then weight the
plate. put the container in a cool place for 15 days, turning the
meat every day or two.
when you are ready, rinse the meat and cook it by any corned beef
recipe.
FROM: VENISON COOKBOOK BY: A. D. LIVINGSTON From: Thomas Fenske

Tfdpress@acpub.Duke
Downloaded from: http://home.att.net/~g.m.fowler/frame/index.htm
Yield: 4 servings
Page 552
FOWLER'S KANGAROO WITH ROASTED EGGPLANT AND CAPSICUM
2 red capsicums
1 medium eggplant
1/4 bunch curly endive
4 leaves radicchio lettuice
500 gm kargaroo fillet
150 ml claret
1 1/2 litres strong beef stock
1 small tomato, diced
Cut capsicums and eggplant into 1 cm wide strips and roast. Seal
kangaroo in a hot frypan with a little buttuer or oil, and finish
cooking in a medium oven till done. Meanwhile, reduce wine to two
tablespoons and add stock. Continue to reduce to 240 ml total volume.
Correct seasoning. Whisk in a little unsalted butter if a richer
sauce is required. Rest meat for five minutes in a warm place before
carving. To serve, toss lettuce with a little butter in frypan till
wilted and soft. Divide evenly between four plated. Carve kangaroo
and spread over lettuces. Arrange roasted vegetables around. Pour
sauce over vetables and sprinkle with diced tomato.
Newsgroups: rec.food.recipes,rec.food.cooking From:

arielle@taronga.com (Stephanie da Silva)
Yield: 4 servings
Page 553
FOWLER'S SMOKED WILD CANADA GEESE
1 boneless skinless goose

1 breasts strips
1 brine:
1 quart cold water
46 gm salt
35 gm powdered dextrose or
24 gm sucrose
2 gm sodium nitrite or
1 1/4 oz prague powder #1
I used boneless and skinless breasts strips for this project. I

soaked the breasts for 40 hours (at 36 degrees) in the brine.
Next, I put the goose breasts in pairs in ham stockinnettes and air
dried them for 40 hours until they formed a nice pellicle.
I hung the goose breasts in the smoker and smoked them at around 90
degrees for 36 hours and consumed 3 pans of apple chips. (Half of
the last pan of chips was juniper and it added a delightful flavor)
After the smoking, I heated the smoker up to about 150 and warmed the
meat until the internal temp was 145. Then take out the goose and
cool it quickly and refrigerate.
The result is goose breast which you can slice very thinly with a
razor sharp knife (or slicing machine) which is delightful served
with thin slices of rye bread and sliced shallots. It has a somewhat
"raw" texture to it which gives it real bite appeal. I had 1 which I
served into the 3rd week and was still very good.
From: Bill Leathem[SMTP:bleathem@uniserve.com]
Yield: 4 servings
Page 554
FOZ'S FABULOUS CHILI
1 deer heart
1/2 lb ground beef
5 bacon strips
1 diced onion
1 diced green pepper
1 can kidney beans
2 can tomato sauce
1 can stewed tomatoes
----SPICES----
1 chili powder
1 garlic powder
1 onion powder
1 cayenne pepper
1 salt
1 black pepper
1 cumin
Cut deer heart into small pieces. Be sure and remove all blood
vessels. Brown in a skillet with oil and worcestershire sauce. Brown
ground beef, and lightly cook bacon (should still be about half raw).
Sautee onions and green peppers in bacon grease. Add all ingredients
in crock pot, spice to taste and simmer overnight. Top with grated
cheddar cheese and serve with sourdough bread.
From: Dale Shipp Date: 11 Apr 98
Yield: 10 servings
Page 555
FRANK SARGEANT'S CHILI
4 lb rough-ground venison or elk

1 2 can whole, peeled tomatoes
1 2 large cans of tomato paste
1 6 plum tomatoes; diced
1 2 large onions; diced fine
1 lb mozzarella cheese
1/2 lb fresh mushrooms; sliced thin
1 4 clove garlic; minced
1 5 tbsp cumin
1 2 tbsp oregano
1 Tbsp Or 2 tablespoons of chili -powder (3 or 4 if the temp -is below

freezing or it's raining) 3 Tbsp Vegetable oil Salt and pepper; to
taste
You can leave out some of this, or add other things; some say chili
isn't chili unless it has a handful of jalapenos swimming around in
there, and it's not uncommon to tip a bottle of Jack Daniels over the
pot on occasion at camp, either. I like to brown the meat, onions and
garlic in the vegetable oil first, then add the dry spices and stir
into the meat; that way, the flavor isn't lost in the liquids you add
later. Cumin is one of my favorite spices. You can't add too much for
me, but some people might prefer less. Next, you add everything else
except the cheese, put the heat on low and simmer for at least three
hours, stirring occasionally. Just before serving, add the cheese and
stir steadily until it's melted. You might want to add some fresh
diced onions to the top of the bowl and serve it up with fresh-baked
cornbread. Man, home-cooking never was like this.
Source: Frank Sergeant of the Tampa Tribune (Tampa Bay Online, )

MM: A. J. Chili
From: Ttoes@prodigy.Net Date: 09-04-02
Yield: 1 batch
Page 556
FRANK'S SURE-KILL VENISON CHILI
3 lb venison cubed/course ground

3 can kidney beans as extender
3 can tomato sauce
2 can tomato paste
1 large onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 can stewed tomatoes (optional)
1 cup barbeque sauce
1/2 cup sugar-more or less to taste
1/2 cup water
3 tablespoon red pepper
6 jalapeno peppers - diced
3 tablespoon louisiana hot sauce
2 tablespoon oregeno
1/2 bell pepper-finely chopped
1 other spices that look good
1 that you have a mind to use
Brown the venison (or other wild game) with some butter. Venison
tends to be somewhat dry, so add butter as needed. Drain well. Add
to 6-8 quart slow cooker. (A large pot on the stove will work, but
overnight cooking is preferred). Add other ingredients, mixing well.
Add only enough water to prevent burning. Cook covered for 2 hours
at boil. Reduce heat to ~200 degrees and cook until you can't keep
everyone away. Consistancy should be fairly thick. Cook uncovered if
too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Freezes well if any left over.
Yield: 1 servings
Page 557
FRENCH FRIED FROG LEGS
24 frog legs
1 quart buttermilk
1 oil for deep frying
1 egg
1 tablespoon creole mustard
1 bottle of beer 10oz
1 garlic to taste
1 red pepper sauce to taste
1 worcestershire sauce to tast
4 cup seasoned yellow corn flour
Place frog legs in a mixing bowl and cover with buttermilk. Allow to
sit 1 hour at room temperature.
Preheat oil to 375øF.
Combine egg, mustard and beer. Using a wire whisk, stir all
ingredients until well blended. Season lightly using salt, pepper,
garlic, red pepper sauce and Worcestershire.
Place corn flour in a bag. Remove frog legs from buttermilk, coat in
beer batter and place in bag. Seal tightly and shake vigorously to
coat legs thoroughly. Deep-fry until golden brown, turning as needed.
Serve with tartar sauce or cocktail sauce.
Makes 6 servings. Nutritional analysis: per serving: 530 calories,

12g fat, 725mg sodium, 77mg cholesterol, 21% calories from fat. **
Dallas Morning News -- Food section ~- 28 Feb 96 ** Scanned and
formatted for you by The WEE Scot -- paul macGregor
Yield: 6 servings
Page 558
FRENCH HERB BUTTER WITH SPICEBERRIES
1 1/2 cup corn oil

1/2 cup fresh parsley leaves
2 small chiles, seeds and ribs
1 removed, or
3 cloves garlic, peeled
1/4 cup dark-colored miso
2 teaspoon common spicebush berries,
1 finely chopped
1 teaspoon hot paprika
1 teaspoon dried rosemary, finely
1 crumbled
1 teaspoon dried tarragon, finely
1 crumbled
1/2 teaspoon dried sage, finely crumbled
Corn oil and lecithin granules provide the butter flavor, while common
spicebush berries enhance the flavor of the traditional French
seasonings to create an outstanding mock butter spread. If you can
get your hands on fresh rosemary, tarragon, and sage, use three times
the amount specified for the dried herbs. Use French Herb Butter as a
spread, on popcorn, or to sauté vegetables, tofu, or tempeh.
Place all the ingredients in a blender and process until smooth.

French Herb Butter will keep, tightly covered, in the refrigerator
for up to a month. Makes 2 cups
From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 559
FRENCH RABBIT STEW
1 rabbit; disjointed
3 tablespoon butter
1 1/2 teaspoon salt; optional
2 tablespoon flour
1/4 cup beef broth
1 centiliter garlic; minced (it really needs 2
1/2 lb mushrooms; sliced
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven.
Brown the rabbit in it. Sprinkle with the salt (optional), pepper,
and flour, stirring until the flour browns. Add the broth and wine;
bring to a boil, cover and cook over low heat 45 minutes to one hour
or until tender. Source: The Complete Round the World Meat Cookbook
by Myra Waldo.
Yield: 4 servings
FRENCH RABBIT STEW (REVISED)
1 rabbit; disjointed
3 tablespoon butter
1 1/2 teaspoon salt; optional
2 tablespoon flour
1/4 cup beef broth
1 centiliter garlic; minced (it really needs 2
1/2 lb mushrooms; sliced
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven.
Brown the rabbit in it. Sprinkle with the salt (optional), pepper,
and flour, stirring until the flour browns. Add the broth and wine;
bring to a boil, cover and cook over low heat 45 minutes to one hour
or until tender.
While the rabbit is cooking, brown the bacon lightly in a skillet;

pour off half the fat. Add the onions; saute until golden. Add the
garlic and mushrooms; saute 3 minutes. Add this mixture to the
rabbit; cook 15 minutes longer or until the rabbit is tender.
Note: If mixture seems dry, you can add a little more beef broth or
wine to the mixture while it is cooking.
Page 560
Source: The Complete Round the World Meat Cookbook by Myra Waldo.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

From: Judi Mae Phelps <jphelps@shell13.
Yield: 4 servings
FRENCH'S SIMPLY VENISON
1 deer ham parts

1 adolph's meat tenderizer
1 coarsley grnd black pepper
1 squeezable soft margarine
The secret to good venison is always to muscle the meat. Muscling

means to remove each muscle individually. Once finished, the cook
will have several cylindrical pieces resembling tenderloin. Place
pieces in a Pyrex dish, sprinkle each side with meat tenderizer and
coarsley ground black pepper. Puncture each side liberally with a
sharp fork. Squeeze margarine on one side. Turn meat over and repeat
process on other side. Broil on high heat for about 4 minutes. Turn
meat over and broil until brown. Remember venison is not as good when
it is overcooked.
Yield: 4 servings
FRESH CARIBOU TONGUE
1 medium tongue
4 cup water
2 wild onions, finely chopped
1 handful mint leaves
2 teaspoon coltsfoot salt
Wash tongue thoroughly with a brush made of evergreen boughs and trim
off all stringy muscles.
Put all ingredients in the improvised kettle. Set basket in the

kettle and drop in the hot stones until the water boils.
Let the tongue simmer for about 4 hours by continually changing the
stones as they cool. Remove the tongue and plunge it into a
container of cold water; then remove the skin. Scoop out the liquid
in the kettle and strain through several layers of evergreen boughs
into a clean container.
Pour the juice over the sliced tongue and eat it hot; or, put the
tongue back into the strained liquid and set aside to cool for 2
hours. Serve the jellied tongue with slices of corn bread.
See: ASSINIBOIN HOT STONE COOKING

Page 561
Yield: 1 recipe
FRICASSEE OF LAPIN
6 lb rabbit [skinned & cut up]

4 egg yolks [beaten]
2 cup bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup olive oil
2 cup brown gravy
1 cup red wine
1/2 lb fresh mushrooms, sliced
1 salt to taste
2 tablespoon butter
2 tablespoon flour
Rub the rabbit pieces with the egg yolks and roll in bread crumbs to
which you have added the mace and nutmeg. Fry in butter or oil in a
black frying pan or Dutch oven until well browned. Add the remaining
ingredients except the flour and butter and stir until thick. Cover
and simmer until tender.
Make a roux by mixing the butter and the flour over low heat and use
to thicken the meat juices to desired consistency for a gravy...
Source: found floating in Cyberspace and formatted to MM format by

Fred Goslin in Watertown NY on Cyberealm Bbs (BF:Gone but not
forgotten) home of KookNet
U/l to NCE by Burt Ford 4/98. (And a slight change of Title, to be

honest.)
From: Burton Ford Date: 10 Apr 98
Yield: 6 servings
Page 562
FRICASSEE OF RABBIT
6 lb rabbit [skinned & cut up]

4 egg yolks [beaten]
2 cup bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup olive oil
2 cup brown gravy
1 cup red wine
1/2 lb fresh mushrooms, sliced
1 salt to taste
2 tablespoon butter
2 tablespoon flour
Rub the rabbit pieces with the egg yolks and roll in bread crumbs to
which you have added the mace and mutmeg. Fry in butter or oil in a
black frying pan or Dutch oven until well browned. Add the remaining
ingredients except the flour and butter and stir until thick. Cover
and simmer until tender.
Make a roux by mixing the butter and the flour over low heat and use
to thicken the meat juices to desired consistancy for a gravy...

Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
786-1120
Yield: 6 servings
FRICASSEED RABBIT
1 text
Cut up and disjoint the rabbit; put into a stew-pan and season with
cayenne pepper, salt and chopped parsley. Pour in a pint of warm
water and stew over a slow fire until quite tender, adding when
nearly done some bits of butter.
Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN

911-410-10-4
Yield: 4 servings
Page 563
FRIED ALLIGATOR #1
1 alligator meat
1 cayenne pepper
1 oil
1 vinegar
1 flour
1 corn meal
Tenderloin fresh alligator tail, cutting pieces not to exceed 2"X 1"
thick. Place in shallow dish. Pour on small amount of vinegar and add
salt and pepper and cayenne to taste. Let stand for approximately 30
minutes. While gator soaks, pour into dusting bag or other container
4 parts corn meal to 1 part flour. Put about 1" oil in skillet and
heat to 400 degrees F. Roll or shake alligator strips in dusting
mixture, then place in hot oil and fry until golden. Use only enough
pieces to cover the bottom of the skillet. Serve hot.
Suggestions: Try deep-fried Alligator nuggets as an appetizer.
Yield: 1 servings
FRIED BEAVER
1/2 beaver; hind parts

6 oz. beef suet; chopped
1 onion; quartered
1 tsp. cinnamon
4 cups water
1/2 lb. salt pork; sliced
1/4 lb. margarine
2 bouillon cubes
Cut beaver into serving pieces. Place in pot of unsalted water and parboil
for 15 minutes. Drain and add pork, suet, margarine, bouillon, cinnamon,
salt, pepper and water. Cook for 1 hour, then add onion. Add more water if
necessary. Cook until meat is tender and all water is evaporated. Fry to a
light brown color, stirring occasionally.
Page 564
FRIED BEAVER TAIL
2 beaver tails
1/2 cup vinegar
1 tablespoon salt
2 teaspoon soda
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup sherry or cooking wine
1 teaspoon sugar
1. Skin beaver tails, clean thoroughly and wash well in a solution of

salt : water. Let soak overnight in cold water to cover, adding
1/2 cup : vinegar and 1 tablespoon salt to water.
2. The next day, remove from the brine, wash, then cover with
solution of : 2 teasoons soda to 2 quarts water. Bring to a boil,
reduce heat and : simmer 10 minutes. Drain.
3. Dredge beaver tails in seasoned flour.
4. Melt butter in heavy fry pan and saute tails at low heat until
tender.
5. Mix wine with mustard, sugar, garlic powder and Worcestershire

sauce.
6. Add to beaver tails and simmer gently for 10 minutes, basting

: frequently.
From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs

and Northern Development, Ottawa 1973.
Yield: 1 servings
Page 565
FRIED BEAVER TAILS
2 beaver tails
1/2 cup vinegar
1 tablespoon salt
2 teaspoon soda(baking soda?)
1/4 cup flour(seasoned with salt and
1 pepper)
1/4 teaspoon pepper
1/4 cup butter
1/4 cup sherry
1 teaspoon sugar
Skin Tails; clean thouroughly and wash well in a solution of salt

water. Let soak overnight in cold water to cover, adding vinegar +
salt to water. Next day, remove from brine, wash, then cover with
solution of 2 tsp. soda to 2 qts. water.
(This does not sound complete, how long do you leave them covered in
this solution? I guess you'll have to improvise a time)
Dredge Tails in seasoned flour. Melt Butter in heavy skillet, and

saute' tails at med. low heat until tender. Mix sherry with mustard,
sugar, garlic powder, and Worcestershire sauce. Add to tails, and
simmer gently for 10 minutes, basting frequently.
from "Northern Cookbook", 1973, which was edited by a person in the

Indian Affairs Department of Canada. From: heicz@netcom.ca(Henry
Robert Heiczereder) Henry
Yield: 1 servings
Page 566
FRIED CORN CAMANCHE
By: Comanche Nation,
1 large onion(white or yellow)

1/2 lb bacon
8 ears corn
salt and black pepper to taste
First you shuck the corn and wash, then cut it with a real sharp knife, you
want to skim the top of the kernels off.
Then scrape the cob to get all the juice out of it.
Then you fry the bacon real good, leave the grease in the pot(black pot
works best).
Cut and sauté the onion in the grease till it is clear
Add the corn and the salt and pepper.
Simmer over a low heat and stir often so it doesn't stick.
Note: You can leave some of the bacon in , but we always use it to make a
sandwich with while we cook the corn *s*
FRIED DEER HEART
1 deer heart per person

6 tablespoon flour
8 tablespoon cracker crumbs
1/2 cup milk
2 tablespoon bacon fat or oil
Slice deer heart thin, add salt and pepper. Roll in flour, dip in
milk, and roll in cracker crumbs, and fry on both sides to golden
brown. Eat now or add broth and simmer for 3 to 5 minutes. Drain and
serve hot. Hearts can be washed and marinaded if desired. Recipe
date: 01/15/87
Yield: 1 servings
Page 567
FRIED DEER MEAT
3 lb deer meat, cut in small pieces

1 pkg meat marinade or
1 cup milk or
1 cup wine
1 cup flour or
1 seasoned cracker crumbs or
1 seasoned bread crumbs
Marinate meat in marinade for 1 hour. Drain and roll in flour. Fry in
deep fat until golden brown. Spirit of '76 Recipes Collected by the
Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of
Shareware RECIPE CLIPPER 1.1
Yield: 1 servings
FRIED DEER OR MOOSE STEAKS
deer or moose steaks; 1 inch thick

butter
onions; sliced
salt and pepper
Season steaks with salt and pepper. Fry in heavy pan with butter until
done. After steaks are done place in covered dish to rest. Add small amount
of water to pan to make a gravy. Pour this gravy over the steaks. Then fry
onion slices until soft and browned. Serve steaks with gravy and topped
with onions.
FRIED FINGER STEAKS
1 teaspoon lemon pepper seasoning

1/2 teaspoon salt
1/2 cup buttermilk
1 egg
Marinate meat overnight in lemon juice. Remove from refrigerator and

sprinkle with the lemon pepper seasoning and salt. Cut into strips.
Mix buttermilk and egg in small bowl. Dip strips in mixture and
dredge in flour. Preheat iron skillet, add vegetable oil or
shortening and brown steak on both sides. Serves 4.
1 lb 1 1/2 inch boneless venison steaks cut from the round sirloin or
backstrap

Page 568
~0400
Yield: 4 servings
FRIED HALIBUT WITH SOUR CREAM AND POBLANO SAUCE
1 pound halibut steaks (or other white fish; )

3 tablespoons lime juice
1-2 tablespoons flour
vegetable cooking spray
salt and pepper, to taste
finely chopped cilantro, as garnish
4 lime wedges
sauce
vegetable cooking spray
1 large poblano chili, veins and seeds disc; arded, thinly sliced
1 small onion, finely chopped
1 cup fat-free sour cream
Place fish in glass baking dish. Combine lime juice and garlic; brush over
fish. Refrigerate, covered, 1 hour. Pat fish dry; coat lightly with flour.
Generously spray large skillet with cooking spray; heat over medium heat
until hot. Cook over medium heat until fish is lightly browned and flakes
with a fork, 4 to 5 minutes on each side. Season lightly with salt and
pepper. Arrange fish on serving platter, spoon Sour Cream and Poblano Sauce
over. Sprinkle with cilantro; serve with lime wedges.
Sour Cream and Poblano Sauce Makes about 1 cup Spray small saucepan with
cooking spray; heat over medium heat until hot. Saute poblano chili, onion,
and garlic until very tender, about 5 minutes. Stir in sour cream and
cumin; cook over low heat until hot through, 2 to 3 minutes. Season to
taste with salt and pepper.
Yield: 4 servings
FRIED HOMINY
2 strips of good bacon

2 cups of hominy
2 or 3 green onion
Fry bacon while cutting green onions into small pieces. Crumble bacon, and
add onions. When the onions start appearing to be frying, add hominy and
cook for about 10 to 15 minutes first on high heat, then on low.
Page 569
FRIED RABBIT
Dress rabbit. Wash thoroughly. Cut in pieces for serving. Soak

overnight in salted water. Drain. Parboil in salted water until
tender. If desired, a licorice leaf or small diced onion may be
added. Drain. Save broth. Roll pieces of rabbit in flour. Brown in
butter or cooking fat. Make a brown sauce by adding flour to broth.
If desired, a dash of vinegar may be added to the sauce. Beulah
Yield: 1 servings
FRIED RABBIT (AI)
Skin and clean the rabbit. Soak carcass overnight in salted water to
which 2 cups vinegar has been added. Drain and cut up into serving
pieces. Roll
in flour and fry in hot oil or grease until brown and well done.
SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook SHARED
BY: Jim Bodle 10/92
Yield: 1 servings
Page 570
FRIED RABBIT 3
2 young rabbits - (1 1/2 lbs. each) -; dressed and quartered

1 teaspoon salt
1 cup vegetable oil
2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Sprinkle rabbits with 1 tsp. salt. Combine 1 c. of flour and the red
pepper; dredge rabbit in the mixture, coating pieces well. Brown
rabbit on all sides in hot oil in a large skillet. Cover, reduce
heat, and cook over low heat 40 to 45 minutes, or until the rabbit is
tender and golden brown, turning once. Drain well.
Pour off the pan drippings, reserving 1/4 c. of the drippings in the
skillet. Add 1/4 c. flour, stirring until smooth. Cook the mixture
for two minutes, stirring constantly. Gradually add the milk and cook
over medium heat, stirring constantly, until gravy is thickened and
bubbly. Stir in remaining salt and pepper. Serve the gravy with the
rabbit. >>> Part 2 of 11...
From staff writer Mary Alice Holt's "Fare Game" article in "The
(Elizabethtown, KY) News-Enterprise," n.d. Typed for you by Cathy
Harned. From: Cathy Harned
From: Helen Peagram Date: 01 Feb 98
Yield: 8 servings
Page 571
FRIED RABBIT IN BREADCRUMBS
3 tablespoon milk
1 oz flour
1/4 teaspoon salt
1 4 lb rabbit, cleaned cut into serv; ing pieces
1 egg; lightly beaten with
1 teaspoon water
3 oz fresh breadcrumbs
1 vegetable oil for deep fryin
4 parsley sprigs
Method: Place milk in one bowl and mix together flour, salt and
pepper in another. Dip rabbit in milk then flour mixture, coating
thoroughly. set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. dip
rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.
Fill a large frying pan one third full with oil. Set over moderate
heat and heat until it reaches 360 degrees f or a cube of dry bread
dropped into the oil turns brown in 50 seconds.
Fry the rabbit pieces for 20 minutes or until tender when pierced
with a fork. Remove from pan and drain on paper towels. Arrange on a
serving dish garnish with parsley sprigs and serve immediately.
This can be served with sauteed potatoes and any fresh green
vegetables.
Courtesy of Gerry Stern in Fidonet Cooking From: KAREN MINTZIAS

06-02-93 (10:21)
Yield: 4 servings
FRIED RABBITT
1 milk
1 rabbitt
1 seasoned flour
1 egg/milk batter
1 oil to fry
This simple recipe make you think youre eating fried chicken! Soak
cut up prepared rabbitt in milk or buttermilk to cover, overnight.
season flour with salt, pepper and paprika. roll rabbitt in flour,
then in egg batter and then in flour again. Refrigerate 30 minutes
for crust to set. Fry rabbitt in hot fat or oil as you would for
chicken.
Yield: 4 servings
Page 572
FRIED SQUIRREL
Dress squirrel. Wash thoroughly. Cut in pieces for serving. Cover

with salted water. Let stand overnight. Drain. If squirrel is not
tender, parboil 10 minutes. Drain. Roll in flour. Fry in cooking fat
until tender. If the squirrel is young, parboiling is unnecessary.
Make a brown sauce. Serve squirrel garnished with lemon slices and
parsley. Beulah Canterbury, Canton, OH.
Yield: 1 servings
FRIED SQUIRREL #2
1 text file
Cover with salted water. Let stand overnight. Drain. If squirrel is

not tender, parboil 10 minutes. Drain. Roll in flour Fry in cooking
fat until - tender If the
squirrel is young, parboiling is unnecessary
Make a brown sauce. Serve squirrel garnished with lemon slices and
parsley. Beulah Canterbury, Canton, OH.
Yield: 1 servings
FRIED SQUIRREL AND GRAVY
1 squirrel; cut into 7 pieces

1 cup flour; seasoned with
1/2 teaspoon each salt and pepper
1/2 cup crisco; for frying
1 milk; for gravy
Recipe by: Pansy Hitchcock as remembered by Bright Larkin Put seasoned

flour into small paper bag. Put squirrel, one or two pieces at a
time into bag and shake to coat with flour. Meanwhile melt crisco in
cast-iron skillet. Put squirrel pieces into pan and brown on both
sides. Reduce heat, cover skillet, and cook for about 20 minutes, or
until done. Pour off about half the fat. Stir in flour from the bag
until you have a very thin roux, or put about 2 Tbs. of the flour
into a jar with a tight-fitting lid and add milk, then put on the lid
and shake until the flour is dissolved and all the lumps have gone.
Make sure you scrape up all the brown bits from the bottom of the
pan. Add milk, stirring, and bring to a boil. If the gravy is too
thick, add more milk. If it is too thin add more flour and milk
mixture and reheat to a boil.
Page 573
Yield: 4 servings
FRIED TOMATO PONES

2 cup peeled, seeded, and diced green or; ripe tomatoes
1 salt and pepper
1 cup cornmeal
1 bacon drippings or corn oil, for fr; ying
Place tomatoes in a mixing bowl. Season with salt and pepper. Combine
tomatoes with cornmeal and form with hands into 8 pones, or patties.
Heat bacon drippings in a large skillet, over med-high heat. Fry
pones for 2-3 minutes on each side until golden.
NOTE: a nice variation on this recipe is to combine tomato mixture

iwth 1/4 C thinly sliced green onions before forming into cakes and
frying.

[JOHN__CARRIE]

Yield: 8 servings
FRIED VENISON HEART
1 venison heart
1 teaspoon pickling spice
1 teaspoon salt
3 teaspoon wine vinegar
1 cup red wine
1 flour
2 teaspoon butter
Split heart in half. Remove all vents and ducts. Misx onion,
mustard, pickling spice, salt, wine vinegar, and wine in large glass
bowl. Soak heart in marinade overnight. Dredge pieces in flour and
fry in butter over high heat. When both sides are browned reduce
heat and continue to cook 5 to 10 minutes longer.
Yield: 4 servings
Page 574
FRIED VENISON STEAKS (AI)
Wipe haunch with a clean cloth well saturated with vinegar. Slice
steaks at least 1" thick. Pound each steak well and dredge in flour
that is well seasoned with salt and pepper. Heat fat (bacon grease or
shortening) in a heavy skillet to which about 1/2 stick of butter has
been added. When fat is smoking add steak pieces, but do not crowd.
Brown well on one side, turn and fry the other side. Watch that the
fat does not burn so it may be necessary to add more, lower the heat
before more steaks are fried. Serve at once. SOURCE:*Kathryn
Jamerson, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle
10/92 Submitted By BILL CHRISTMAS
Yield: 1 servings
FRIED WOODCHUCK (GOUNDHOG)
1 woodchuck
1 tablespoon salt
1 cup flour
4 tablespoon fat
1/2 teaspoon salt
1/4 teaspoon pepper
1. Skin and clean woodchuck and cut into 6 or 7 pieces
2. Put in pot, add salt and enough water to cover and parboil for 1
hour.
3. Remove meat from the broth, and drain.
4. Dredge meat in flour, salt and pepper.
5. Melt fat in heavy fry pan and saute woodchuck until nicely browned.
Serves 6
From _Northern Cookbook_ edited by Eleanor A. Ellis. Information

Canada, Ottawa 1973.
typos by Bert Christensen

Yield: 6 servings
Page 575
FRIED WOODS RAT AND GRAVY
2 rats; cut into 7 pieces ea.

1 cup flour; seasoned with
1/2 teaspoon each salt and pepper
1/2 cup crisco; for frying
1 milk; for gravy
Recipe by: Pansy Hitchcock as remembered by Bright Larkin
Put seasoned flour into small paper bag. Put rats, one or two pieces
at a time into bag and shake to coat with flour. Meanwhile melt
crisco in cast-iron skillet. Put rat pieces into pan and brown on
both sides.
Reduce heat, cover skillet, and cook for about 20 minutes, or until
done. Pour off about half the fat. Stir in flour from the bag until
you have a very thin roux, or put about 2 Tbs. of the flour into a
jar with a tight-fitting lid and add milk, then put on the lid and
shake until the flour is dissolved and all the lumps have gone.
Make sure you scrape up all the brown bits from the bottom of the
pan. Add milk, stirring, and bring to a boil. If the gravy is too
thick, add more milk. If it is too thin add more flour and milk
mixture and reheat to a boil.
Yield: 4 servings
FROG LEGS
By: 'Sue' <tpsuev@yahoo.com>
2 saddles ( 2 pair ) frog legs

salt & pepper
1 teaspoon paprika
3 tablespoons flour
hot pork or bacon fat ( you could; use vegetable oil instead
1 teaspoon butter
3 medium mushrooms , sliced
2 teaspoons minced parsley
1/2 cup beef bouillon
For each serving you will need :

Wash & dry the legs, then season them with salt, pepper & paprika.
Roll them in the flour then saute in the hot fat ( or oil ) till
golden brown.
Remove fat ( or oil ) from pan & add the butter, mushrooms, and 1
teaspoon of the parsley & saute the mushrooms for a few minutes,
turning them often.
Pour on the bouillon and let simmer for 15 minutes.
Page 576
Sprinkle with the remaining parsley and serve with pan juices.
FRONTIER BUFFALO BURGER WITH GREEN TOMATO SALSA
4 large green tomatoes -- seeded,

1 cored and
1 yellow pepper -- seeded and
1 diced
1 tablespoon chopped coriander
1 jalapeno pepper -- seeded
1 and diced
1 salt and pepper
1 teaspoon honey
2 teaspoon rice wine vinegar
6 large (phillips brand) portabello
1 mushrooms -- stems
1 removed
1/2 teaspoon peanut oil
6 buffalo (8-ounce) burgers
1 diced
Preheat grill.
Mix tomatoes, onions, peppers, coriander, jalapeno and 1/4 teaspoon

salt in a bowl. Allow to sit for 1/2 hour. Pour off juice and add
honey and vinegar. Refrigerate 1/2 hour.
Rub mushrooms with oil and season with salt and pepper. Grill on both
sides until done. Season burgers and grill on both sides until medium
rare.
Layer with portabello on the bottom, salsa, then meat and topped with
additional salsa. Add coriander to garnish.

Yield: 1 servings
Page 577
FRONTIER BUFFALO COWBOY STEAK ON WATERCRESS
5 oz kosher salt
5 oz brown sugar
2 oz chipotle powder
1 oz black pepper
1 smoked tomato vinaigrette:
5 tomatoes seeded -- smoked or
1 baked
2 cloves roasted garlic
1/2 teaspoon minced tarragon
1 salt and pepper
1 cowboy (28-ounce) steak with
1 tablespoon bone
1/3 lb watercress -- trimmed and
1 washed
1/3 lb totsoi -- washed
3 big
3 candy cane beets -- peeled,
1 baked,
1/3 lb haricots verts -- picked,
1 blanched
1 beautiful ripe red tomatoes
1 sliced 1/2-inch
1 thick
1 julienne and cooled
1 and cooled
In a bowl combine first four, rub ingredients. In a blender, blend all

vinaigrette ingredients.
Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into
the meat. Let meat sit for 30 minutes. Grill or saute on high heat
for 7 minutes, and turn on other side for another 7 minutes. Turn on
first side and cook 4 minutes and repeat on other side. Allow to rest
for ten minutes.
Place watercress and totsoi on plate, add tomatoes, alternating

colors. Slice beef and place on plate. Garnish with beets and beans.
Drizzle with dressing around salad.

Yield: 1 servings
Page 578
FRONTIER BUFFALO COWBOY STEAK ON WATERCRESS AND TOTSOI
5 oz kosher salt
5 oz brown sugar
2 oz chipotle powder
1 oz black pepper
1 smoked tomato vinaigrette:
5 tomatoes seeded, smoked or
1 baked
2 cloves roasted garlic
1/2 teaspoon minced tarragon
1 salt and pepper
1 (28-ounce) cowboy steak with
1 tablespoon bone
1/3 lb watercress, trimmed and
1 washed
1/3 lb totsoi, washed
3 big beautiful ripe red
1 tomatoes, sliced 1/2-inch
1 thick
3 candy cane beets, peeled,
1 baked, julienne and cooled
1/3 lb haricots verts, picked,
1 blanched and cooled
In a bowl combine first four, rub ingredients. In a blender, blend all

vinaigrette ingredients.
Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into
the meat. Let meat sit for 30 minutes. Grill or saute on high heat
for 7 minutes, and turn on other side for another 7 minutes. Turn on
first side and cook 4 minutes and repeat on other side. Allow to rest
for ten minutes.
Place watercress and totsoi on plate, add tomatoes, alternating

colors. Slice beef and place on plate. Garnish with beets and beans.
Drizzle with dressing around salad.
COOKING LIVE #CL8889
From: Sylvia Steiger Date: 07 Jul 97 National

Cooking Echo Ä
Yield: 1 servings
Page 579
FROZEN DEER LIVER FRY
1 lb fresh deer liver

1/2 teaspoon salt
1 teaspoon basil
1/4 cup unbleached all-purpose flour
1/4 teaspoon pepper
Soak the liver in saltwater for two hours. Drain and pat dry. Freeze
the whole liver and slice into thin slices while froxen. Dredge each
slice in the seasoned flour. Pan fry in oil over medium heat until
tender From Native Indian Wild Game, Fish & Wild Foods Cookbook
Yield: 2 servings
FRUIT AND NUT STUFFING FOR ROAST WILD FOWL
1 cup prunes
1 cup chopped apple
1 cup chopped black walnuts; sub.
1 english walnuts
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon thyme
Blanch prunes in boiling water for 5 min and then mix in

all other ingredients. Stuff bird.
LL Bean Game & Fish Cookbook

Yield: 4 servings
Page 580
FRUIT SAUCE FOR BUFFALO ROAST
1 cup seedless grapes

1 cup dried apricots, diced
1 1/2 cup water
1/2 stick butter or margarine
1/2 cup madeira wine
1 pinch of cloves
1 pinch of nutmeg
1/2 teaspoon powdered ginger
1/4 teaspoon salt
1/2 cup ground or finely chopped
1 nuts (almonds, hickory, or
1 pecans)
Cover grapes and apricots in saucepan with water and bring to boil.
Lower heat and simmer for 10 minutes. Drain fruit and add all
remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2
cups.
Source: "COOKING WILD GAME", by Zack Hanle, 1974
Yield: 2 cups
FRY BRERAD MEAT PIES
2 pounds ground beef

1 medium green pepper, chopped
1 teaspoon salt, pepper to taste
indian fry bread
brown meat, pour off fat. add onion; and pepper, saute 5 minu
Yield: about 16 meat p

Page 581
FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI
3 medium bell peppers; chopped

2 fresh jalapenos; deveined &
1 seeded
4 garlic cloves
4 lb chuck; coarsely ground
5 lb venison; coarsely ground
6 drops tabasco
7 oz green chiles; diced
28 oz stewed tomatoes
1 water
Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the

vegetables in the oil a little, then add meat and brown. Stir in the
remaining ingredients, and cover with about one inch of water. Season
to taste with salt and pepper. Let it bubble slowly three to four
hours. Skim the grease after it's cooked two hours and taste again to
adjust the seasoning.
Forrest (Fuzzy) Goodhue
Yield: 12 servings
GAGOONZ--LITTLE PORCUPINES
1 lb ground venison or fatless

1 round steak
1/3 cup uncooked light brown wild
1 rice
1 small onion minced very fine
1 seeded green pepper minced
1 very fine
1 teaspoon salt
1/4 teaspoon pepper
1 can tomatoes
1 can tomato soup
Combine meat, uncoooked rice, onion, green pepper, salt, pepper, mix
thoroughly. Shape into 1& firm meat balls. Bring soup and
tomatoes in their liquid to a boil in frypan with tight cover, put in
meat balls, reduce to very slow simmer. Simmer tightly until done
with rice popping out of balls like porky quills -- about 40-45
minutes.
Olga Masica, Minneapolis
Yield: 1 servings
Page 582
GAILMARYJO'S VENISON JERKY (FROM A MEIER'S BOOK)
5 lb venison; sliced 1/4-1/2

1 thick strips
1/2 cup soy sauce
Marinate 24-48 hours. I put in a zip lock baggy, and mix off and on
during the
marinating time - Refrigerate during this process. Hang by

toothpicks from oven racks, with a liner on the bottom of the oven.
Bake 4-10 hours at 150-175 deg., or until desired dryness. I use my
water-smoker and do the same as above, except it only takes about 3
hours, and the jerky is moist, yet dry, and more flavorful.
From: Neris@home.Com
Yield: 4 servings
GAKONA DRY MOOSE SAUCE
By: Deidre Ganopole
1/2 c. rendered beef fat

1 c. tomatoes, chopped fresh or stewed
1 c. onion, minced
1/2 c. dried green onion, plumped in a sma; ll amt. of water
salt & pepper
1 1/2 cup water
1 can mushroom stems & pcs, 4 oz
The moose that is taken late in the season & destined to feed many
Alaskan families is often a dry & lean animal. To lovers of fat beef,
late-season moose isn't much of a treat. While living in Flennallen
one winter, we learned from a family in Gakona how to make a sauce to
eliminate some of the problem. It's good on fat moose or beef, too.
In frying pan over medium heat bring fat to hot. Combine all
vegetables except mushrooms in a bowl & salt & pepper to taste. Pour
them into hot grease & saute for 3 mins. Add water & bring to a boil.
Cook for 10 mins, stirring occasionally. Drain mushrooms, add them to
sauce & heat for another 2 mins. Add extra liquid if mixture appears
too dry. Serve either on or beside meat.
Page 583
GAKONA DRY MOOSE SAUCE
1/2 cup rendered beef fat

1 cup tomatoes; chopped fresh or stewed
1 cup onion; minced
1/2 cup dried green onion; plumped in a small amt of
1 ; salt & pepper
1 1/2 cup ; water
1 can mushroom stems & pcs, 4 oz
The moose that is taken late in the season & destined to feed many
Alaskan families is often a dry & lean animal. To lovers of fat beef,
late-season moose isn't much of a treat. While living in Flennallen
one winter, we learned from a family in Gakona how to make a sauce to
eliminate some of the problem. It's good on fat moose or beef, too.
In frying pan over medium heat bring fat to hot. Combine all
vegetables except mushrooms in a bowl & salt & pepper to taste. Pour
them into hot grease & saute for 3 mins. Add water & bring to a boil.
Cook for 10 mins, stirring occasionally. Drain mushrooms, add them to
sauce & heat for another 2 mins. Add extra liquid if mixture appears
too dry. Serve either on or beside meat.
From: Smokehouse Bear, More Alaskan Recipes & Stories, by Gordon R.

Nelson 1982, Alaska Northwest Pub. Co. Anchorage Ak ISBN
0-88240-227-7 Typed by Deidre Ganopole
Yield: 1 servings
Page 584
GAME CASSOULET

1 ea medium onion, minced
1 cup cranberries or currants
2 lbs. mixed game, cut in small pieces**
1-1/2 cups red wine
2 cups beef broth or homemade stock
1/2 teaspoon thyme
1/2 teaspoon sage
** (duck, pheasant, venison, buffalo stew meat, turkey dark meat, elk or
rabbit)
Using a large, deep, heavy saucepan, saute the onion and berries over
medium heat for a few minutes. Add the meat and brown for 8 to 10 minutes.
Pour in the wine and let that liquid reduce until about half is evaporated.
Now add the broth or stock, thyme and sage and let the whole mixture cook
very slowly for about an hour or more, until the meat is very tender and
the gravy juices have thickened. If you think the juices aren't thick
enough, dust the meat with a little flour and stir it in. Put heat on low
or ''keep warm.'' Serve over hot pasta, rice or mashed potatoes.
This dish can be made a day ahead and reheated. If you want a little more
richness, add a tad of heavy cream and some garlic powder, but it is really
delicious just the way it is.
If you have pork or veal in your freezer to use up, you could easily
substitute it for one of the game meats. Veal is often sold in cutlet form
in small amounts. If you see it for a reasonable price, buy it and save it
up until you have enough to make a whole dinner, or use in a recipe like
the one above.
Page 585
GAME STOCK
2 carrots
1 onion
5 lb venison bones
1 water
3 sprigs thyme
6 sprigs parsley
1 celery stalk
5 black peppercorns
4 juniper berries; optional
Cut carrots into 3-inch lengths. Cut onion into eights. Roast carrots,
onion and game bones on baking sheet at 400 degrees, shaking pan
every few minutes, until bones are brown, about 15 minutes. Transfer
carrots, onion and bones to large pot. Pour 1 cup water onto baking
sheet and scrape with spatula to release caramelized cooking
particles. Add to pot with bones and vegetables. Tie thyme, parsley
and celery stalk together and add to pot with peppercorns and juniper
berries. Cover with 5 quarts cold water and bring almost to boil over
high heat. Just before stock boils, reduce heat and simmer 4 hours.
Set aside to cool. Strain stock and discard solids. Store cooled
stock covered in refrigerator up to 5 days or put in plastic freezer
containers and freeze up to 3 months. Yields 4 quarts.
Each cup: 22 calories; 17 mg sodium; 7 mg cholesterol; 0 fat; 2 grams

carbohydrates; 2 grams protein; 0.19 gram fiber
Comments: Never use game bones that have a strong gamy odor or your
stock will be strong and gamy, too.
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Yield: 1 servings
Page 586
GAME TERRINES - ELK AND PORK - S.C. I. DINNER PT 1
----FORCE MEAT----
5 lb elk; triple ground to a fine f
2 1/2 lb pork; triple ground to a fine f
2 tablespoon salt
1 tablespoon garlic powder; lawry's coarse ground wit
2 teaspoon seasoned pepper; lawry's
1/2 cup marsala wine
1/2 cup pistachio nuts; coarsely chopped
1 tablespoon leroy's cajun seasoning
----TERRINES----
3 bread pans; 9 1/4 x 5 1/4 x 3 inches
3 lb bacon
----TERRINE #1----
1 lb chicken livers; washed, trimmed and separ
2 skinned & boned chicken breasts; cut in 1/2 x 1/2 inch str
1 salt
1 leroy's cajun seasoning
----TERRINE #2----
2 lb frozen spinach leaves; thawed and well drained
1 red bell pepper; seeded and cut in 1/4 inc
1/2 lb boneless pork loin; cut in 1/2 x 1/2 inch str
1/4 lb shiitaki mushrooms; cut in strips
1 butter
1 salt
1 leroy's cajun seasoning
----TERRINE #3----
1 jar cocktail onions; well drained
1 jar green olives; stuffed with jalapenos
1 lb frozen spinach leaves; well drained
1/2 lb boneless pork loin; cut in 1/2 x 1/2 inch str
1 salt
1 cajun seasoning
For the forcemeat- If the meat is not very smooth and fine after it
has been ground 3 times, place it in small batches in a food
processor and process it until it is very smooth and the consistency
of the meat in a frankfurter. Add all the ingredients and mix
thoroughly. When well mixed take a small portion of the meat and
poach it in a little boiling water or saute it in a fry pan and test
the seasonings. I prefer to saute the meat. If needed, correct to
taste. Remember these will be eaten cold and the seasoning will not
be as intense when cold so they should be a little over seasoned when
hot.
For the terrines- Using one pound per pan, line each pan with bacon,
allowing the bacon to hang over the side so you can cover the tops
when done. This is accomplished by starting each strip in the center
of the bottom of the pan and working it up the sides and hanging the
excess over the side. Continue until the pan is completely lined.
This will require most of the pound of bacon.
Terrine #1 - Place enough forcemeat in the bottom of the pan to form a

Page 587
layer about 1 inch deep. Pat in down firmly expelling all the air
from the corners and bottom. Place a layer of the chicken livers on
the meat, sprinkle with salt and the cajun seasoning to taste, and
cover with another layer of meat. Again pack it down firmly expelling
all the trapped air and sealing it to the bottom layer. Place the
sliced chicken breasts on top of the second layer of forcemeat
longways and again season to taste with the salt and cajun seasoning.
Cover with a third layer of forcemeat and pack down firmly. The pan
should be almost full to the top when done. Fold the bacon strips
over the top of the meat, pat down firmly and cover with aluminum
foil.
Terrine #2- This terrine should be made in layers the same way as the
first. Saute the mushrooms and bell pepper in the butter until just
cooked and set aside. Squeeze the spinach with your hands to get all
the liquid out. Construct the terrine using the mushrooms, spinach,
bell pepper and pork loin, seasoning to taste as before, with the
salt and cajun spice. The m ush rooms , spi nach and bel I pepper wi
I I cook down a lot so add more than you think you need or you wont
see them when you serve the terrine. The nicest part of serving the
terrine is seeing the pattern the vegetables and meats make when you
cut it. continued in part 2
Yield: 1 servings
GAME TERRINES - ELK AND PORK - S.C. I. DINNER PT 2
1 see part 1
Terrine #3, Put this terrine together as the others, in layers, using
the listed ingredients and seasonings making any pattern you wish.
Remember these are just suggestions for ingredients to use in these
terrines and you are only limited by you imagination and flavors that
will blend together.
To cook The terrine- Place the terrine pan in a boiling water bath
that comes about halfway up the sides of the pan and cook in a
preheated 350 degree oven for about 1 1/2 hours or until the meat
reaches an internal temperature of 160 degrees. Remove and chill
overnight before serving. Classically it should be cooled with a
weight on top of it to compress it as it cools. I find that when I do
this the terrine tends to be too dry. I cool mine unweighted.
NOTES : Salt and the Cajun seasoning are to taste in all of the
terrines.
Recipe by: LeRoy Trnavsky
Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on

Sep 8, 1998, converted by MM_Buster v2.0l.
Yield: 1 servings
Page 588
GARBANZO BEAN STEW
2 lb dried garbanzo beans

10 cup water
4 lb stew beef or venison, cut into 1-in; ch cubes
1 teaspoon salt
Soak the garbanzo beans overnight in twice their volume of water. The
beans will absorb much of the water and swell in size. The following
day, drain and rinse the beans under cold running water. Place the
beans in a large pot with the 10 cups of water. Bring to a boil over
high heat, reduce the heat to low, and simmer, uncovered, 1 1/2
hours, stirring occasionally to prevent burning. Add the meat,
onions, salt, and pepper, stir well and continue cooking another 2
hours until the meat is tender and the beans are fully cooked. Serve
hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of
Picuris Pueblo taught me the recipe for this simple and satisfying
stew made with garbanzo beans. I first tasted it while celebrating
New Year's Day with her family.
Yield: 6 servings
GARLIC RABBIT
1 rabbit
2 tablespoon white wine vinegar
1 tablespoon flour
1 salt and pepper
1 large head of garlic
5 tablespoon oil
1 wineglass of sherry
Marinade rabbit pieces overnight in 2 tbs white wine vinegar. Roll in

seasoned flour. Chop garlic fine. Brown rabbit in oil until meat takes
on color. Add wine and let cook until most of liquid evaporates. Cover
and let simmer 30 to 40 minutes or tender and most of liquid is gone.
Serve with garlic scented oil and fresh tomato slices.
Original poster not noted.
From: Jim Weller Date: 17 Mar 98
Yield: 4 servings
Page 589
GARY'S ALLIGATOR SAUSAGE AND CRAWFISH CASSEROLE
1 lb alligator sausage; crumbled,

1 browned, drained
1 lb crawfish tails
1 lb smoked sausage, sliced
2 cup long-grain rice
10 oz can ro-tel tomatoes/w
1 chiles
1 can onion soup
1 can beef consomme
1 bunch green onions, chopped
10 ml garlic, minced
2 bay leaves
1 tablespoon creole seasoning
1/4 lb butter or margarine
Mix alligator sausage with remaining ingredients. Place in a covered

casserole or pan and cook in preheated 350F oven for 1 hour. After 30
minutes, stir well and continue cooking for the remaining time. Let
cool, uncovered, for a few minutes and serve. Can serve 10-20. From:
"Stewburner" <stewburner@sailorradate: Wed, 23 Oct 2002 23:15:05 ~0400
Yield: 4 servings
Page 590
GARY'S BARBECUED VENISON RIBS
2 1/2 cup water

3 cup ketchup
1/4 cup lemon juice
1/2 cup maple syrup
1/2 cup brown sugar
2 onions,diced
2 tablespoon cayenne pepper
1/2 teaspoon salt
6 lb venison ribs with some loin
1 meat attached
Preheat oven to 325 degrees. In large bowl, combine all ingredients

except ribs and pepper. Blend well. Sprinkle ribs with pepper and
additional salt. Place in 5 qt. roasting pan in double layer. Roast
1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake
until ribs just begin to char on top,about 1 1/2 hours. Turn ribs
over cover pan and bake about 30 minutes longer, until ribs are
tender and sauce is thick. To serve, place ribs on serving
platter.Pour sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce

to 3 tbsp. Taste sauce after mixing and add additional brown sugar to
taste, about 1/2 cup.
From: "Stewburner" <stewburner@sailorradate: Tue, 5 Nov 2002 02:42:37
~0500
Yield: 4 servings
Page 591
GARY'S BRAISED RABBIT
1 1/2 lb rabbit, cut up

3 cup water
1 cup vinegar
1/3 cup sugar
1 medium onion, sliced (1/2 cup)
1 teaspoon mixed pickling spices
2 tablespoon cold water
In a large bowl combine the 3 cups water, vinegar, sugar, onion,

pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover;
refrigerate for 2 days. Remove rabbit from marinade; pat dry.
Reserve the onion slices and
1 cup of the marinade.
In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In
a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved
marinade and onions over rabbit. Cover; simmer about 35 minutes or
till meat is tender. Remove rabbit and onions to a serving platter;
keep warm. Measure pan juices. Add water, if necessary, to make 1
cup liquid; return to skillet. Stir together the 2 Tbsp cold water
and 1 Tbsp flour; stir into pan juices. Cook and stir till bubbly.
Cook and stir 1 to 2 minutes more. Season to taste. Serves 4. From:
"Stewburner" <stewburner@sailorradate: Mon, 7 Oct 2002 06:52:38 -0400
Yield: 4 servings
GARY'S CAMP BREAKFAST
1 potatoes
1 salt water
1 lb bacon, salt pork, or fat
1 back
4 to 5 eggs
Soak potatoes in salt water overnight. Cut up potatoes. Fry up

bacon, salt pork, or fat back. Crumble the bacon or fat back into
small pieces. Put potatoes in skillet and fry. Add crumbled salt
pork or bacon. Break eggs onto potatoes and let cook until eggs begin
to get hard. Stir until everything blends together.
From: "Stewburner" <stewburner@sailorradate: Tue, 8 Oct 2002 23:28:32
~0400
Yield: 4 servings
Page 592
GARY'S CRAWFISH PIES
24 mini pie shells (uncooked)

1/4 cup green onion, chopped
1/2 large bell pepper, diced
1 rib celery, diced
1 lb crawfish tails, quartered
1/2 cup bread crumbs, fresh
1 teaspoon salt
1/2 teaspoon cayenne pepper or to taste
2 teaspoon sp parsley
3/4 cup milk
Saute vegetables in small amount of oil til soft. Add all remaining
ingredients and simmer 15-20 minutes. Fill pie shells on cookie
sheet and bake @ 350 for 40 minutes.
Note: Make however many pies as you want to eat now and freeze
remaining filling to be used later. From: "Stewburner"
<stewburner@sailorradate: Sat, 19 Oct 2002 05:01:47 ~0400
Yield: 4 servings
GARY'S CUBAN-STYLE GRILLED RATTLESNAKE WITH MOJO CRIOLLO
1/3 cup olive oil

6 to 8 cloves garlic, thinly
1 sliced or minced
2/3 cup fresh sour orange juice or
1 lime juice
1 black pepper, to taste
After cutting off its head and skinning and gutting it, marinate the
snake in Mojo Criollo, (a Cuban marinating sauce consisting of lots
of garlic and sour orange juice). Allow it to marinate for a couple
of hours, then grill it.
Fried Rattlesnake
Skin and gut snake and cut in 3" and 4" pieces Roll in mixture of
flour, corn meal, milk, and egg. Salt and pepper. Deep fry in hot
oil. Serve hot.
From: "Stewburner" <stewburner@sailorradate: Thu, 21 Nov 2002 02:52:27
~0500
Page 593
Yield: 1 servings
GARY'S DUCK BREAST LOUISIANA STYLE
4 duck breasts, halved

1 cup mushrooms, fresh, chopped
1/2 teaspoon flour
1/2 teaspoon salt
Cut duck breasts into finger-sized strips, cutting with the grain.
Roll each in a mixture of 10 parts flour to one each of sage, salt,
pepper. Brown in an iron skillet in one stick of margarine, keeping
heat very low and turning often to avoid burning. When brown, remove
meat. Now add to skillet mushrooms, onion and celery and cook until
soft. Add duck, crumbled bacon, thyme, garlic salt and extra 1/2
stick butter or margarine and simmer for 30 minutes, stirring
frequently. Serve alone or over rice or noodles. From: "Stewburner"
<stewburner@sailorradate: Fri, 25 Oct 2002 02:22:01 ~0400
Yield: 4 servings
GARY'S ELK, VENISON OR MOOSE OVEN BURGUNDY
2 lb's venison, elk or moose

2 tablespoon flour
4 carrots
2 large onions, sliced thin
1 cup celery, sliced thin
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup burgundy wine
Blend flour with soy sauce in dutch oven. Cut meat into 1 1/2 cubes.
Add meat to soy sauce mixture and toss to coat meat cubes. Cut
carrots into chunks and add celery, onions, pepper, marjoram, thyme
and wine to meat, mix gently. Cover tightly and cook in 325 degree
oven for 3 hrs. Serve with rice, noodles or mashed potatoes.
From: "Stewburner" <stewburner@sailorradate: Sat, 16 Nov 2002 12:18:19
~0500
Yield: 4 servings
Page 594
GARY'S GRILLED VENISON
1 lb venison, thinly sliced

1/3 cup cooking sake (rice wine)
1/3 cup vinegar
1/3 cup soy sauce
1 single red pepper
1 single other spices (optional)
1 single tariyaki sauce
NOTE: Use more vinegar if venison has a strong, "gamey" taste!
Marinate venison about 20 minutes in a marinade of sake, vinegar, soy

sauce and spices.
Grill the slices of venison over a charcoal grill. A grill made of

chicken wire mesh is fine in that the slices of meat will not fall
down between the rods. Dip the cooked meat in tariyaki sauce if you
prefer. Serve with rice.
Yield: 5 servings
Page 595
GARY'S RABBIT TERRINE
1 rabbit, boned and chopped

1 into 4 cm pieces (1kg
1 rabbit - 400g meat)
2 garlic cloves finely chopped
1 onion, peeled and finely
1 chopped
2 tablespoon fresh thyme, finely chopped
2 tablespoon fresh rosemary, finely
1 chopped
30 ml whisky
400 gm boneless belly pork, chopped
1 into 4 cm
200 gm fatty bacon, finely chopped
75 gm apricots, diced
50 gm pistachio nuts, skin removed
1 roughly chopped
2 tablespoon whisky
12 rashes of rindless streaky
1 bacon
4 bay leafs
2 sprigs of thyme
1 watercress
1 figs, quartered
1 slice fresh bread
1 chutney
Blanch the nuts in some boiling water and rub them between your hands
to remove the skin.
Melt 2 Tbsp of butter in a saucepan over a moderate heat. Add the

onions to the pan and sweat them until they are transparent. Add the
garlic, thyme and rosemary to the onions and cook the mixture for a
further minute. Remove the saucepan from the heat and allow the
mixture to cool.
Place all the terrine ingredients except the pistachios in a bowl

including the cooled onion mixture. Mix the ingredients together
until well combined and cover it with cling film and refrigerate it
over night or for at least 6 hours to allow the flavours to mingle.
After marinating the ingredients, chop the meat finely to a rough
mince or use a mincer using the coarsest mincer. I prefer to chop the
meat by hand as you have more texture. Return the mixture to a bowl
and mix in the pistachios so that they are well distributed.
Preheat an oven to 160C. Place 2 bay leaves and a sprig of thyme on

the base of an 800ml-1litre terrine container or loaf tin and line it
with 8 slices of streaky bacon. Fill the container with the terrine
mixture, pressing it down firmly. Place the remaining slices of bacon
over the top of the terrine and place the remaining bay leaves and
thyme on top. Place the lid on the terrine or cover it in foil and
place the terrine container in a roasting dish filled with enough
Page 596
water to come up to 2/3s of the terrine container (bain-maire). Place

the terrine in the roasting tin on the centre shelf in the preheated
oven. Cook the terrine for 1 hour and 30 minutes to 2 hours, until
the terrine is set. The terrine is cooked when it begins to come away
from the sides and the fat runs clear.
Remove the terrine from the oven and bain-marie, remove the lid or
foil from the terrine and allow it to cool. Cover the terrine with
cling film and place a weight on it eg. tin of food. Place the
weighted down terrine in the refrigerate and leave it for one day
before serving. The terrine will keep for 2-3 days covered in a
refrigerator.
Serve the slices of the terrine with quartered figs and handful of
watercress or and slices of buttered rye or wholemeal bread and
chutney of your choice
From: "Stewburner" wildgame mail list topica.com

Yield: 12 servings
GARY'S SMOKED DEER HAM
1 deer ham, 8-10 lb

1/2 cup salt
1/4 cup vinegar
4 tablespoon pepper, black
Wash ham carefully and trim away fat or cartilage. Make small slits
in meat with sharp knife about 2 in. apart and 1 in. deep, all over
the roast. Make a paste of the ingredients and stuff each cut slit
with a small teaspoon of seasoning paste. Rub remaining seasoning
over outside of roast. Seal tight in a container and refrigerate for
24 - 48 hours, turning over 2 or 3 times. When ready to cook, place
on spit over coals and smoke approximately 4 - 5 hours. When done,
wrap in foil and keep very warm till serving. From: "Stewburner"
<stewburner@sailorradate: Tue, 8 Oct 2002 08:49:33 -0400
Yield: 4 servings
Page 597
GARY'S SWEET-BRAISED SPICED VENISON
1 boned shoulder joint of

1 venison, weighing 2 lb
1 approx
1 oz butter
1 salt
1 teaspoon black peppercorns, coarsely
1 crushed
1/2 pint stout
3 tablespoon malt vinegar
1 teaspoon brown sugar or 1 tb
1 redcurrant jelly
1/4 pint chicken or beef stock
2 onions, chopped
6 allspice berries
4 cloves
4 bay leaves
1 knob of beurre manie, if
1 needed
Trim the venison. Heat the butter and oil in a flameproof casserole
and brown the joint on both sides. Season with 1/2 ts of salt and the
crushed peppercorns. Add the stout, vinegar, sugar or redcurrant
jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring
to the boil, then leave to simmer, covered, for 1-1 1/2 hours or
until the meat is tender. Remove the venison from the casserole and
keep it hot. Discard the bay leaves. Add the cream to the juices,
which should be much reduced. Thicken the sauce lightly with the
beurre manie if it seems to thin. Carve the shoulder into slices.
Serve the sauce separately.
NOTE: Use moose instead of venison, and serve it with blackcurrant

jelly instead of redcurrant jelly.
From: "Stewburner" <stewburner@sailorradate: Sat, 16 Nov 2002 09:06:13
~0500
Yield: 4 servings
Page 598
GARY'S VENISON GOULASH
2 lb venison (any cut) cut into

1 1/2 inch cubes
3 tablespoon flour
1 large onion, sliced or chopped
1 fine
1 tablespoon hungarian paprika
1/2 cup red wine
1 quart boiling water or stock
1 salt to taste
1 small can tomato paste
1 cup sour cream (optional)
Roll the meat in the flour, pressing the flour into the cubes.
Melt the fat in a skillet, add the onion and garlic and cook until
browned. Add the meat and brown well. Add all the remaining
ingredients except the sour cream. Stir well, cover and simmer
gently until the meat is tender, two to three hours, adding more
stock, water or wine if necessary.
Just before serving, stir in the sour cream. Serve with red cabbage
cooked with apples, buttered noodles, or boiled new potatoes covered
with sour cream.
From: "Stewburner" <stewburner@sailorradate: Mon, 18 Nov 2002 13:44:30
~0500
Yield: 4 servings
Page 599
GARY'S VENISON PAPRIKA
3 lb venison steak
3/16 lb butter
4 medium onions
2 cloves garlic
1 teaspoon marjoram
1 cup diced tomatoes
1 cup dry sherry
1 1/ c sour cream
1/2 cup flour
1 salt
1 pepper
Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt
and pepper. Shake cubes of steak until dusted. In lg skillet, melt
1/6 lb butter. When hot, add cubes of steak and lightly brown them.
Remove steak and to pan add onions, diced finely, minced garlic,
marjoram, tomatoes, wine and paprika. Cook slowly with lid on
skillet for 15 minutes. Add the steak, replace lid and cook slowly
until steak is tender, 45 minutes to 1 hour. Stir in sour cream and
serve. From: "Stewburner" <stewburner@sailorradate: Wed, 30 Oct 2002
00:28:37 -0500
Yield: 4 servings
Page 600
GARY'S VENISON RODERICK AND GAME SAUCE
1 teaspoon garlic powder (or 1 clove

1 minced)
1 salt and fresh cracked
1 pepper to taste
2 lb venison saddle or tenderloin
1 sliced 1/4 inch thick
2 tablespoon butter or olive oil
1/4 cup brandy
1 game sauce
1 cup sauvignon blanc or other
1 white wine
1 cup cabernet sauvignon or other
1 red wine
1/4 cup prosciutto, shredded
3 cloves garlic, mashed
1/2 lemon, peeled and sliced
2 sage leaves
2 sprigs rosemary
4 juniper berries
1 salt and fresh cracked black
1 pepper to taste
2 chicken livers, finely
1 chopped
4 anchovy fillets, finely
1 chopped
Heat a heavy nonstick skillet. Rub garlic, salt and pepper over both
sides of sliced venison medallions. In a hot skillet, quickly saute
venison until done to taste. Do not overcook. Remove and deglaze
skillet with brandy. Serve sauce over venison.
Serve with salad and wild rice pilaf and sauce below..
Game Sauce
In a non-aluminum saucepan, combine wines and all ingredients except

chicken livers and anchovy fillets. Bring to boil. Remove garlic,
save, rosemary and juniper berries. Add chicken livers and anchovies
and simmer slowly until sauce is reduced by 1/2. Salt and pepper to
taste. From: "Stewburner" <stewburner@sailorradate: Wed, 13 Nov 2002
19:57:25 -0500
Yield: 4 servings
Page 601
GARY'S VENISON STEW
3 lb venison, cut into 1 inch

1 cubes
1 flour (for dredging)
3 tablespoon oil or bacon grease
2 cup dry red wine
1/4 cup vinegar or lemon juice
1 teaspoon salt
2 bay leaves
2 whole cloves
1 to 3 cloves garlic, crushed
1/2 teaspoon thyme
1 cup beef broth
2 carrots, sliced
2 large onions, sliced
2 tablespoon flour
Dredge venison in flour. Fry in oil or grease until lightly browned.

Combine wine, vinegar, peppercorns, salt, bay leaves, garlic, thyme,
tarragon, and broth; use a bit of this mixture to deglaze the pan you
browned the meat in, then add to venison in a stew pot. Add carrots
and onions. Bring to a boil. Reduce heat and simmer for 1 1/2 to 2
1/2 hours, or until meat is fork tender. Serves 6.
From: "Stewburner" <stewburner@sailorradate: Fri, 4 Oct 2002 21:38:40
~0400
Yield: 4 servings
Page 602
GARY'S WILD GOOSE ROAST
1 wild goose, plucked clean

2 1/2 quart broken bread crumbs
1 large onion, finely chopped
2 large apples, peeled, cored
1 and diced
1 single goose giblets
1 single salt and pepper to taste
1 single garlic
1 single sage
2 tablespoon butter
Mix all together in a big bowl, bread crumbs, onions and apples. Boil
giblets till tender an remove the skin. Chop very fine and add to the
bread mixture. Mix it all up and add salt an pepper, sage, garlic an
any other seasonings you're a mind to. Moisten and stuff the goose
and put it in a roasting pan. Grease with two tablespoon of butter
and sprinkle with a dab of flour. Roast in a 350 degree oven about
15 to 20 minutes for each pound.
From: "Stewburner" <stewburner@sailorradate: Mon, 4 Aug 2003 03:34:02
~0400
Yield: 5 servings
Page 603
GATOR SAUCE PIQUANTE
2 lb alligator meat cubed

1/3 cup cooking oil
2 (8 oz.) cans tomato sauce
6 oz can sliced mushrooms
1/4 teaspoon basil
1 bay leaf
1 wine for marinade (optional)
Alligator may be marinated in wine 1 hour before adding to sauce.

Saute onions in oil until a dark golden brown, stirring often. Bell
pepper and celery are then added and sauteed until tender. Add Rotel
tomatoes and tomato sauce and seasonings, simmer for 10 minutes, then
add mushrooms and drained alligator meat. Cover and cook for 40
minutes, add shallots and parsley and cook uncovered for 10 minutes.
Serve over cooked rice.
Source: "The Official Louisiana Seafood & Wild Game Cookbook",

Louisiana Department of Wildlife & Fisheries, 1985.
Date:
Yield: 1 servings
Page 604
GEFULLTER REHRUCKEN GOLDENER HIRSCH
3 lb venison from the rump cut

1 into 2 inch cubes
1 peeled truffles
1 filling:
1 reserved venison trimmings
6 slice lean bacon, finely ground
2/3 cup ground lean pork
1/2 cup ground veal
1/4 cup minced goose or chicken livers
1 salt and pepper
1 allspice
1 marjoram
1 thyme to taste
1 madeira
1/3 cup shelled pistachio nuts
1 aspic:
2 envelopes gelatin
1/2 cup madeira
1 cup bouillon
1 salt
1 chestnuts
1 cumberland sauce
With a sharp knife remove the two loins from a well aged saddle of
venison, reserving the carcass, and draw off the thin covering of
membrane from the meat. Trim the ends of the loins, reserving the
trimmings, and slit each loin almost through lengthwise. Spread open
the meat and pound it lightly until it is evenly thick throughout.
Cover the meat with thin slices of peeled truffles. Grind finely the
reserved venison trimmings. Combine them in a bowl with 6 slices of
lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground
veal, and 1/4 cup minced goose or chicken livers. Season the mixture
with salt, pepper, allspice, marjoram, and thyme to taste and add
enough Madeira so that the filling can be piped through a broad pastry
tube. Pipe the filling over the truffle slices and press 1/3 cup
shelled pistachio nuts into it.
Roll up the two pieces of venison carefully and wrap them securely in
foil. Put them in a roasting pan with the reserved carcass and roast
them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes.
Remove the pan from the oven, let the venison cool, and chill it. Trim
each loin to the exact length of the venison rack, replace them in the
carcass, and reshape the saddle. Arrange it on a platter and chill it.
Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften
for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the
gelatin mixture, and stir it until the gelatin is dissolved. Taste the
aspic and add salt and a little more Madeira, if needed. Let the aspic
cool until it begins to thicken slightly and brush it liberally over
the chilled venison. Chill the meat until the aspic is firm. Keep the
remaining aspic at room temperature, brushing it on the venison about
every 12 minutes, and chill the venison after each application until
Page 605
it is nicely glazed. If the aspic becomes too thick to brush, stand

the container in a bowl of hot water. Garnish the venison with
chestnuts and serve it with Cumberland sauce.
Yield: 6 servings
Page 606
GEFULLTER REHRUCKEN GOLDENER HIRSCH (STUFFED VENISON)
2 loins from a well aged saddle of ve; nison

1 thin slices of peeled truffles
1 reserved venison trimmings
6 slice lean bacon, finely ground
2/3 cup ground lean pork
1/2 cup ground veal
1/4 cup minced goose or chicken livers
1 salt, pepper
1 allspice
1 marjoram
1 thyme
1 madeira
1/3 cup shelled pistachio nuts
2 envelopes gelatin
1/2 cup madeira
1 cup bouillon
1 salt
1 more madeira
1 chestnuts
1 cumberland sauce
With a sharp knife remove the two loins from a well aged saddle of
venison, reserving the carcass, and draw off the thin covering of
membrane from the meat. Trim the ends of the loins, reserving the
trimmings, and slit each loin almost through lengthwise. Spread open
the meat and pound it lightly until it is evenly thick throughout.
Cover the meat with thin slices of peeled truffles. Grind finely the
reserved venison trimmings. Combine them in a bowl with 6 slices of
lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground
veal, and 1/4 cup minced goose or chicken livers. Season the mixture
with salt, pepper, allspice, marjoram, and thyme to taste and add
enough Madeira so that the filling can be piped through a broad
pastry tube. Pipe the filling over the truffle slices and press 1/3
cup shelled pistachio nuts into it. Roll up the two pieces of venison
carefully and wrap them securely in foil.
Put them in a roasting pan with the reserved carcass and roast them,
uncovered, in a very hot oven (450-F) for 10 to 12 minutes. Remove the
pan from the oven, let the venison cool, and chill it. Trim each loin
to the exact length of the venison rack, replace them in the carcass,
and reshape the saddle. Arrange it on a platter and chill it.
Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften
for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the
gelatin mixture, and stir it until the gelatin is dissolved. Taste
the aspic and add salt and a little more Madeira, if needed. Let the
aspic cool until it begins to thicken slightly and brush it liberally
over the chilled venison. Chill the meat until the aspic is firm.
Keep the remaining aspic at room temperature, brushing it on the
venison about every 12 minutes, and chill the venison after each
application until it is nicely glazed. If the aspic becomes too thick
to brush, stand the container in a bowl of hot water. Garnish the
venison with chestnuts and serve it with Cumberland sauce.
Page 607
Source: Gourmet Magazine, December 1969
Yield: 6 servings
GENERAL RULES FOR THE COOKING OF MEATS AND POULTRY COOKIN
1 roasting
Red Meats - Beef, Lamb If to be cooked
RARE - allow twelve minutes to the pound plus fifteen additional

minutes
MEDIUM - fifteen minutes to the pound plus fifteen minutes
WELL-DONE - twenty minutes to the pound plus fifteen additional

minutes.
Veal, Pork
For these white, close fibered meats which should always be well
cooked allow twenty-five minutes to the pound plus fifteen. The
reason for the additional time is to allow the meat to become
thoroughly heated through to the center.
Poultry
This should have twenty minutes to the pound. The temperature should
begin at 500 degrees, and should remain at that point for
approximately fifteen minutes that the surface of the meat may be
seared so as to retain the juices, after which reduce to 400-500
degrees F.
For Turkey, the temperature should be 450 degrees F. for fifteen

minutes, reducing to 375 degrees F. for remaining roasting period.
BOILING
The boiling of meats should always be gentle - furious bubbling

boiling causes the meats to toughen.

~0400
Yield: 4 servings
Page 608
GEORGIA BRANDIED SNIPE
4 snipe - (4 to 6); whole,

1 but cleaned,
1 livers reserved
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 slice bacon - (4 to 6)
1/4 lb butter; melted
1/2 teaspoon minced parsley
1/2 cup brandy; heated
Dust birds with paprika, salt, and pepper; wrap with bacon. Put
birds in a small roaster pan and roast at 350 degrees for 20 minutes,
until done, basting with some of the butter. Mash the livers and
cook in melted butter in a saucepan. Mix roaster drippings with 1/2
cup boiling water and add to livers. Correct seasoning, add parsley,
and serve sauce separately with birds. Slice off the breasts, put
breasts on a hot platter, pour on heated brandy, and flame. This
recipe yields 2 to 3 servings.

Yield: 2 servings
GERMAN SAUSAGE
50 lb beef or venison (ground)

50 lb fresh pork (ground) not too
1 lean
1 3/4 cup salt (sack salt, not
1 iodized)
3 oz morton quick cure
3 oz black pepper
2 oz garlic powder (fresh garlic*
1 is best)
1. Mix all the ingredients together and add up to 2 quarts cold

water when mixing. 2. Sausage is ready to put in casings. * 3 heads
of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling
water over it to fill jar. Strain the garlic out and use juice, as
much as desired to taste. Start the garlic a day before sausage.
Yield: 1 servings
Page 609
GERMAN WILD DUCK
2 ducks
1/2 cup salt to wash
1/2 cup vinegar to wash
2 14 0z cans sauerkraut
4 slice bacon
3 stalks celery, chopped
1 small orange, peeled and
1 sectioned
1 apple, chopped
Wash ducks in solution of salt and vinegar. Place a layer of kraut

(with juice) in a 9x13" pan. Mix celery,orange,apple and onion, stuff
ducks with this. Place ducks breast up, on top of kraut. Put any
remaining stuffing mixture around the ducks. Cover with bacon strips
and additional onion. Bake at 300 deg. for 3 hrs. If duks tend to be a
little fatty, remove excess fat as they cook..
Jason
From: "Jason R." <renegade@kdsi.Net>
Yield: 4 servings
GERMAN-STYLE HASENPFEFFER
1 rabbit, cut into pieces

1 spice clove
2 tablespoon bacon, diced
2 small carrots, chopped
1 mushrooms, optional
1/2 cup vinegar
1 1/2 cup water
1 cup sour cream or evap. milk
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove,
spice clove, bacon, carrots and mushrooms. Add rabbit and simmer
until browned.
Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water
over meat. Cover pan and simmer until tender. Before removing pan
from heat, add cream or evaporated milk. Serve hot with dumplings or
large noodles.
Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN
Yield: 4 servings
Page 610
GINGER ELK
2 lb elk steak
1/3 cup ginger root; peeled & cut
1 in inch slices
2 medium onions; sliced
1 teaspoon sugar
3/4 cup soy sauce
2 tablespoon vegetable oil; up to 3
Cut elk steaks, across the grain, into 1/4-inch thick slices.
Layer venison, sliced onions, garlic, and 1/4 cup ginger root in
glass bowl.
Combine soy sauce and sugar and pour liquid over meat. Cover and
refrigerate 45 minutes to 1 hour.
Heat oil and cook 5-6 slices of ginger root until browned and flavor
is released into the oil. Remove and discard these ginger slices.
Drain the majority of soy sauce from the meat and onion marinade.
Add meat, onions, garlic and ginger slices to oil in skillet. Saute
2-3 minutes, then sprinkle cornstarch over meat and stir. Continue
cooking until meat is completely cooked.
Add additional soy sauce to taste.
Notes: This is Jim Zumbo's favorite all-time recipe. Use it for all
big game, especially the strongest cuts of meat. About the soy sauce:
taste the soy sauce; brands vary, and if the soy sauce is very salty,
reduce the marinating time to 30 minutes. About the ginger root: it
is cut in 1/8-inch thick slices so that it can be easily removed
before serving by those who find it too pungent. You may want to
reduce the amount of ginger, and dice it, or keep it as is if you love
the flavor. From Jim Zumbo in JIM ZUMBO'S AMAZING VENISON RECIPES,
1994, ISBN 0-9624025-4-0, Wapiti Valley Publishing Co., PO Box 2390,
Cody, WY 82414, 800-673-4868, page 20. If you had to choose one
cookbook for deer, elk, moose, antelope and other big game animals, I
would recommend this one. Jim Zumbo is well-known by hunters; he is
Hunting Editor for Outdoor Life magazine.
Recipe by: Jim Zumbo's Amazing Venison Recipes
Yield: 6 servings
Page 611
GINGER, WILD
1 asarum canadense (linn.)

1 family: n.o. aristolochiacea
1 canada snakeroot
1 indian ginger
1 coltsfoot?
Parts Used---Rhizome dried and roots.
Description---An inconspicuous but fragrant little plant, not over 12

inches high, found growing in rich soil on roadsides and in woods. A
stemless perennial, much resembling the European Asarum, but with
larger leaves, provided with a short spine, leaves usually only two,
kidney-shaped , borne on thin fine hairy stems, dark above and paler
green under-surface, 4 to 8 inches broad, strongly veined. A solitary
bell-shaped flower, dull brown or brownish purple, drooping between
the two leaf stems, woolly, the inside darker than the outside and of
a satiny texture, the fruit a leather y six-celled capsule. It has a
yellowish creeping rootstock, slightly jointed , with thin rootlets
from the joints. In commerce the rootstock is found in pieces 4 to 5
inches long, 1/8 inch thick, irregular quadrangular, brownish end
wrinkled outside, whitish inside, showing a large centre pith hard and
brittle, breaking with a short fracture. Odour fragrant, taste
aromatic, spicy and slightly bitter--it is collected in the autumn.
Constituents---A volatile oil once largely used in perfumery, also

resin , a bitter principle called asarin, mucilage, alkaloid, sugar
and a substance like camphor.
The plant yields its properties to alcohol and to hot water.
Medicinal Action and Uses---Stimulant, carminative, diuretic,

diaphoretic. Used in chronic chest complaints, dropsy with
albuminaria, painful spasms of bowels and stomach.
Dosage---1/2 oz. of the powdered root in 1 pint of boiling water,

taken hot, produces copious perspiration.
Dry powder, 20 to 30 grains.
As an adjuvant to tonic mixtures or infusions, 1/2 to 1 drachm.
from A Modern Herbal

http://botanical.com/botanical/mgmh/g/ginwil14.html
From: "Linda Roberts" <lrobe684@bellsoudate: Fri, 31 Oct 2003 06:08:02
~0500
Yield: 4 servings
Page 612
GINO'S VENISON PIE

1/2 potato, peeled and diced
1/2 red onion, diced
55 g/2oz wild mushrooms
1 splash of red wine
1 salt
1 freshly gorund black pepper
1 venison steak, diced
1 butter, to grease
1 slice bread, cut into round
Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute
the potato and onion for a few minutes, over a gentle heat to soften.
Add the mushrooms to the pan and cook for a further minute. Stir the
red wine, tomato puree and seasoning into the pan. Add the venison to
the pan and cook for 2-3 minutes. Grease a ramekin with the butter,
and line with the round of bread. Spoon the cooked venison mixture
into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn
out onto a serving plate and serve.
:by Gino D'Acampo from Ready Steady Cook

~0000
Yield: 4 servings
Page 613
GINO'S VENISON STEAK WITH RATATOUILLE
1 head of broccoli, cut into

1 florets
1 for the ratatouille
1 broccoli stalk, chopped
3 broccoli florets
1 dash olive oil
1 red onion, diced
110 g/4oz wild mushrooms,
1 sliced
1/2 glass red wine
1 tomato, de-seeded and diced
1 salt
1 for the steak
1 venison steak, cut into
1 strips
55 g/2oz plain flour
1/2 glass red wine
1 salt
Bring a medium pan of water to the boil. Cook the broccoli florets for
5-6 minutes, or until just tender. Remove from the heat and drain. 2.
Heat a chargrill pan and chargrill the cooked broccoli in the dry pan
for 3-4 minutes until charred, then keep warm until ready to serve. 3.
To make the ratatouille, heat the oil in a pan then saute the
remaining broccoli florets, broccoli stalk, potato and onion for a
few minutes, over a gentle heat to soften. 4. Add the mushrooms to
the pan and cook for a further minute. 5. Stir the red wine, tomato
and seasoning into the pan and heat for 4-5 minutes, or until the
vegetables are soft. 6. To make the venison steak, heat the oil in a
pan until hot. Coat the venison strips in the flour, and pan-fry for
2-3 minutes. 7. Pour in the red wine, season to taste and heat for a
further minute. 8. Transfer the chargrilled broccoli florets to a
serving plate and spoon the ratatouille around. 9. Serve the sliced
venison on top.
by Gino D'Acampo from Ready Steady Cook

~0000
Yield: 4 servings
Page 614
GLAZED CORNISH HENS
1/4 cup apple jelly

2 cornish game hens
1 pkg of uncle ben's wild rice
2 tablespoon apple jelly
1 1/2 cup red seedless grapes halved
1/2 cup thinly sliced celery
1/3 cup unsalted cashews
Combine 1/4 cup of apple jelly and cinnamon in small

saucepan; heat stirring, until melted. Set aside.
Place hen halves, skin side up, on rack in shallow
roasting pan; sprinkle with salt. Roast in 350
degrees oven 20 minutes. Brush with jelly-cinnamon
mixture and roast 25-30 minutes longer, or until
browned and tender. While hens are roasting, cook
contents of rice and seasoning packets according to
direction. Stir in 2 T of jelly, gra[es amd celery.
Serve alongside hens. Sprinkle cashews over rice.
Yield: 4 servings
Page 615
GLAZED VENISON PATE
1 lb venison (trimmed weight)

1/2 lb belly of pork (trimmed wt.)
1/2 lb chicken livers
1 small orange
1 lemon
2 garlic cloves
1 1/2 teaspoon fresh thyme (more to taste)
1 whole and ground bay leaves
1/4 pint red wine
1 teaspoon gelatine powder
1 a few kumquats to decorate
Mince all three meats fairly finely and put them into a bowl. Add
the zest of the orange and lemon, the crushed garlic, the thyme,
olive oil, vinegar, a generous pinch of powdered bay and plenty of
black pepper. Mix thoroughly and stir in the wine. Cover and leave
to marinate overnight.
Season with salt - I find 1 teaspoon about right but fry a small
nugget of the mixture to check. Turn the pate into a terrine of
about 2 1/4 pint capacity. Pack the mixture well down into the
corners of the dish and use a spoon to hollow out slightly the centre
top. Cover with greaseproof paper and foil, stand the dish in a
roasting pan containing enough hot water to come halfway up the sides
of the dish. Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2
hours.
Using a bulb baster, remove and reserve most of the juices that
surround the pate. Replace the greaseproof paper and foil, press the
pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours.
Then drain off any remaining juices that have not been re-absorbed by
the pate. Mix all the venison juices that you have collected with the
juice of the orange and measure. Add a splash of water if necessary
to make 1/2 pint in total. Dissolve the gelatine powder in the
mixture and use it to glaze the pate, adding a few bay leaves and
kumquats to decorate if liked.
Source: Philippa Davenport in "Country Living" (British), November

1988. Typed for you by Karen Mintzias
Yield: 2 servings
Page 616
GLEN'S CHILI A LA BAMBI
1 1/2 lb venison burger; made with 80% venison, 20

3 lb venison sirloin; cut in large chunks about
2 tablespoon oil; up to 4
2 centiliter garlic; minced fine
2 can (29-oz) chopped tomatoes
1 tablespoon cumin
1/2 tablespoon black pepper
1 teaspoon smoked habanero powder
----SMOKED HABANERO POWDER----
1 chipotles (smoked jalapenos)
1 smoked habanero chiles
To make smoked habanero powder: Smoke ripe red jalapenos and ripe
habaneros for up to 24 hours until they are all shriveled and fairly
dry. Completely dry in a dehydrator. Grind to a fine powder in a
coffee grinder. BEWARE of the fumes while grinding!
In a large pot, saute venison in oil until no pink remains. Add onion
and garlic and sauce until onion is wilted. Add tomatoes, undrained.
Add remaining spices except habanero powder.
Simmer on low for about 3 hours, stirring occasionally.
Just prior to serving, sprinkle habanero powder over chili and stir
until mixed.
This is the 1998 First Place winner in the annual Chili Cook-Off.
Yield: 12 servings
Page 617
GOAT STEW/CHANFANA DA BAIRRADA [TTOP]
1 kg goat or lamb, boned and cut into bi; ggish pieces.]

90 gm bacon, fatty and cut into small cub; es.]
3 tablespoon olive oil.
30 gm lard.
1 teaspoon paprika.
3 parsley sprigs.
1/2 coffeespoon of pepper.
1 large onion, chopped.]
1 bay leaf.
2 large garlic cloves, chopped.]
450 ml red wine, from bairrada area if pos; sible.]
1/4 coffeespoon nutmeg.
1 salt.
Put all the seasonings in the casserole, mix, taste for salt and add
the meat. Now pour in some of the wine, so the meat is almost
covered. Put the lid on the casserole and bring to the oven, which
must be very hot [232^C/450^F]. Bake for an hour at that temperature,
then check the amount of liquid in the casserole.
Add the remaining wine now, keep the oven at the above temperature
for 30 minutes longer, then reduce to 180^C/350^F until the end of
cooking [another 1 to 1 1/2 hours].
Remove from the oven, test for salt and liquid [it should bw swimming
in gravy] and keep for a day or so, until needed. Then place it in
the oven again until really hot. Serve accompanied by boiled potatoes.
This festive stew used to be prepared in the baker's oven and still
is, when possible. There is no reason, however, why one could not
prepare it at home. The proper container is a large black earthen
ware casserole from the same region, but you could use any roomy,
fireproof dish with a lid.
Weddings and christening feasts are whole-day affairs in the country,

with food and wine brought to the large tables at regular intervals.
This stew is but one of the succulent celebration dishes of the
Bairrada region, which rates among the richest and most inventive in
the culinary field.
Goat meat is the classic choice, but lamb can also be used.
Quantities here are given for 4 people, but these could be doubled or
trebles, as needed.
This stew is normally prepared a day or so in advance, and then

reheated.
from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 12 Jan 98
Yield: 4 servings
Page 618
GOLDEN ROAST PHEASANT
1 orange
1 s&p to taste
3 sprigs parsley
3 slices bacon
1/2 cup golden raisins
1 pheasant,2.5lb
1/2 teaspoon dried sage
3 garlic cloves
4 tablespoon butter,room temp
1) Preheat oven 350F 2) Squeeze juice of 1/2 the orange into cavity &
over skin of bird.Rub bird inside & out w/blend of next 3 items.Cut
remaining orange in half & place in cavity w/garlic & parsley. 3)
Spread butter over breast of bird & place,breast side up,in shallow
pan. Place bacon over breast. 4) Cover w/foil& bake 45min. 5) Heat
wine to boiling over high heat.Add raisins,remove from heat & let
stand for 45min. 6) Remove foil & pour wine mixture over
pheasant.Bake uncovered,basting frequently,until juice runs clear
when a thigh is pierced.(about 45min) 7) Remove pheasant w/bacon to
platter.Spoon some raisin sauce over top & pour remainder into
sauceboat.Serve immeadiately.
Yield: 2 servings
Page 619
GOOSE GUMBO
----STOCK----
2 geese; cut up
2 tablespoon salt
1 medium onion
2 celery stalks
4 garlic cloves
----ROUX----
3/4 cup bacon grease or lard or cooking oil
3/4 cup flour
----TO ROUX, ADD----
1 3/4 cup chopped onions - (about 1 medium on; ion)
1 1/4 cup chopped bell pepper - (about 2 bell; peppers)
1 1/4 cup chopped celery stalks - (about 4 ce; lery stalks)
----THEN ADD----
3 quart hot goose stock; strained
1 roux
1 tablespoon salt
1/2 tablespoon each red and black pepper
1 tablespoon tabasco
----ADD----
1 reserved cut-up goose meat
1 lb sausage - cut into small rounds
14 to 24 md. oysters; shucked
----SERVE OVER----
1 rice
----GARNISH----
1 chopped green onions
To make the stock, cut up geese and place them in a very large pot;
cover with water. Add 2 tb. salt, 1 medium onion, 2 celery stalks
and 4 garlic cloves. Bring to a boil; simmer 1 hour and 20 minutes.
Remove geese; let cool. Debone meat, cutting meat into bite-size
pieces. Return bones and skin to pot and simmer 30 minutes. Strain
stock, reserving 3 quarts.
To make roux, use a cast iron skillet and add bacon grease. Sift in
small portions of the flour until you've added the whole amount. Do
this at medium heat, stirring constantly (constant stirring is _very
important_, you will ruin the roux if you don't do this!), until the
mixture is the color of a dark penny. This will take 15 to 45
minutes. To the roux, add 1 3/4 c. chopped onions, 1 1/4 c. each
chopped bell pepper and celery, and 1 tb. minced garlic. Saute
vegetables in roux until tender.
To very large pot, add hot stock and roux. Bring to a boil and then
add 1 tb. salt, 1/2 tb. each red and black pepper, 1 tb. Tabasco and
2 tb. chopped parsley. Simmer one hour.
Add cut up goose and sausage. Simmer 45 minutes. Add shucked oysters;
simmer 10 minutes.
Page 620
Serve over rice and garnish with chopped green onions.
My note: This is excellent and it freezes well.
From Roy Lehmann/Port Lavaca, TX. Summer 1994. Typed for you by
Cathy Harned.
Yield: 1 batch
GOOSE IN ORANGE SAUCE
1 large canada goose

1 pkg oven cooking bags
2 envelopes brown gravy mix
2 6 oz. cans frozen orange
1 juice concentrate,
1 pulp-free
2 cup hot water
1/2 cup flour
4 tablespoon orange marmalade or plum
1 jelly
3 cloves garlic, finely
1 chopped
Slowly thaw the bird (overnight in cold water or refrigerator) and

clean thoroughly. Place goose breast down in oven-cooking bag, seal
and bake in a covered roasting pan for approxiamtely 1 to 1-1/2 hours
in a 325-degree oven. Pour fat and drippings from goose and discard.
Mix above ingredients together, pour over goose and into cooking bag,
and seal bag. Return to roasting pan and continue cooking 2-4 more
hours, or until goose is falling off bones or appears to be tender.
Pour sauce into gravy boat and serve with sliced goose.
ADDENDUM
Cleaning
I found it very important that the bird be thawed and cooked

immediately afterward. Waiting 1 or 2 days to cook it after thawing
tends to taint the meat and it does not taste very good. Also, it is
very important to clean the bird thoroughly before cooking. I run the
bird under cold water while picking off all excess fat and feathers
and then run cold water through the body cavity until the water is
clear.
Cooking
I found the maximum roasting times were the best, regardless of the
size of the goose. That is, roast it 1-1/2 hours and then 4
hours.
Cooking bags
Page 621
Cooking bags are available from Safeway in the food wrap section. Get
the large size. The package contains 2 bags. Do not try to save the
first cooking bag. Instead of "pouring fat and drippings from
goose", just remove the goose from the cooking bag, discard the
bag (drippings and all), put goose into a new bag, pour sauce into
bag, and seal.
Serving
When done, the meat will be falling off the bones. Remove skin and
discard. Remove meat from bones and arrange pieces on a serving
platter. Discard bones. Pour orange sauce over the meat pieces and
serve.
Jim B. Powles powlesla@freenet.calgary.ab.ca rec.hunting
Yield: 1 servings
GOOSE ON THE BARBECUE
1 wild goose
1 cooking oil
1 garlic clove; pressed
1 onion powder
Wash and dry goose with paper towel or clean cloth. Cut goose in
half, directly down breastbone, and rub breast with cooking oil. Brush
meat cavity with garlic and onion powder. Place goose halves on grill
over coals. Cook over low heat until done. This recipe yields 6 to 8
servings.
Recipe Source: Hunters Information Service Downloaded from -

http://www.fordinfo.com/his
Yield: 6 servings
Page 622
GOOSE WITH SAUCE MADAME
1 goose
1 teaspoon sage
1 teaspoon parsley
1 teaspoon hyssop (or mint)
1 teaspoon savory
1 pear, hard; peeled, cored & chopped
1 quince; pared, cored & chop
2 garlic clove; finely minced
1 cup grape, seedless
1/4 teaspoon ginger
1/4 cup vinegar
1/4 cup wine, red
1/2 teaspoon salt; or to taste
Stuff the goose with a mixture of the fruits, herbs, and garlic; sew
or skewer closed, and roast on a rack in an open roasting pan at 325
degrees for 30 minutes per pound. Pour off the fat as it accumulates,
and set aside When goose is about done, make a sauce by blending
together the breadcrumbs vinegar, spices, and wine, with a little of
the accumulated fat (about 1/4 cup is probably as much as most people
would find palatable). Pour over the goose, or serve separately.
~ Pleyn Delit Hieatt and Butler. Submitted By SAM WARING

<SAM.WARING@382-91-12.IMA.INFOMAIL.COM>
Yield: 8 servings
Page 623
GOURMET CHILE VERDE 9/16/89
1 step one
1 1/4 lb boneless shoulder of wild
1 boar; cut in 1 inch
1 cubes
1 1/4 lb boneless loin of wild boar
1 cut in 1 inch cubes
1 step two
1/2 teaspoon salt
21 oz chicken broth; two 10 1/2
1 oz cans
1 large tomato, peeled, seeded and
1 chopped
1 teaspoon oregano flakes
1/2 teaspoon garlic powder-lawry's coarse
1 gr. w/parsley; or
3 large fresh
1 cloves minced
7 oz canned diced green chiles
1 step three
1 cornstarch
1 chicken broth
7 oz canned whole green chiles,
1 rinsed; and sliced
4 oz oyster mushrooms; rinsed
1 and sliced
In small batches saute the meat in the olive oil until all the liquid
is gone and the meat is lightly browned. Pour off any excess grease.
Add the salt, pepper, chicken broth, {reserve some to mix with the
cornstarch later} tomato, oregano, cumin, allspice, onion, garlic and
diced green chiles. Mix well and cook over low heat until the meat
is tender. About 1 hour. If necessary add more chicken broth or
water. Mix the corn starch with the reserved chicken broth and
thicken the gravy to the consistency of a light smooth gravy. Add the
sliced green chiles and oyster mushrooms, mix well but gently and
cook just long enough to heat them through. Correct the seasonings if
needed and serve at once.
From: Steve <snearman@erols.Com> Date: Tue, 8 Sep 1998 14:09:34

~0400
Yield: 8 servings
Page 624
GRAM SELMA
4 tbsp. corn oil or butter 1 large yellow o; nions, chopped

1 red bell pepper, roasted, seeded and ch; opped
4 cups whole kernel yellow sweet corn
1/2 cup parsley, chopped fine salt and pepp; er to taste
1/2 cup water or stock, if needed
(my understanding is that buffalo suet was orginally used)
This is stated by the Pawnee people as being one of their oldest dishes,
despite that it has modern touches; the yellow squash is the one ingredient
that they insist on, occasionally chopped nuts are added if not being
served with above recipe. I and my mother both really like it as a side
dish to any traditional foods of the woodlands.
Warm oil or butter in a large frying pan over medium heat. Quickly saute'
the onion for 3 to 5 minutes, until translucent. Add the squash and
chopped pepper, stirring to blend well and cook for an additional 5
minutes. Stir often to keep mixture from sticking. Add the corn, the
remaining seasoning and all or some of the liquid if the mixture is
sticking--add more liquid as needed. Stir well, cover, and cook for 10 to
15 minutes, stirring once or twice. Serve hot.
Page 625
GRANDMA SCHHULTZ'S MOOSE MEAT SAUSAGE
9 lb ground moose meat

3 lb ground pork
1 cup flour
4 tablespoon pepper
6 tablespoon coarse salt
4 tablespoon sage
1 tablespoon crushed garlic
1 1/2 tablespoon sugar
2 tablespoon red barbecue salt
1 1/2 cup boiling water
Mix all ingredients together belnding well. Put into sausage skins,
tying well in desired lengths. Smoke sausage in smoker or use
barbecue.
To use barbecue, make a small fire on a foil pie plate using dry
poplar or willow. When half burned down, smother with oats. Lift
barbecue rack as high as possible and place sausages on top. Cover
with old blanket to keep smoke in, but leave front open. Smoke for 1
1/2 hours. Fire may have to be made several times, always on a plate
away from the meat as they must not get hot.
After smoking, sausages should be fairly firm. Plunge them into a

large kettle of rapidly boiling water; return to a boil for 10-15
minutes. Remove and dry sausages on rack.
To prepare sausages for eating, bake at 350 F. for 15 to 20 minutes.
Sausages may be frozen. To reheat, double baking time. From: Peter

Groves Date: 10 Apr 99
Yield: 1 batch
GRANDPA AND GRANDMA B'S VENISON SAUSAGE
4 lb ground venison
4 lb ground pork
2 tablespoon salt
1/2 clove garlic
Again mix the venison and the pork, and add water. Finally add the
spices and mix well.
Yield: 4 servings
Page 626
GRANDPA GARY'S VENISON CHILI
2 lb venison, ground
2 16oz cans kidney beans
1 single dash of tabasco sauce
1 cup celery, diced
3 16oz cans stewed tomatoes
1 single dash of sugar
2 oz chili powder
Combine the onion, 16 ounce kidney beans, Tabasco sauce, celery,

stewed tomatoes and sugar in a large kettle; stir. Simmer for 1
hour. Brown venison and drain. Add the sauce and cook at a low heat
for 1 hour. Add the remaining kidney beans and chili powder and cook
at low heat for 1 hour.
From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21
~0500
Yield: 6 servings
Page 627
GRANNY'S RABBIT STEW
1 rabbit
1 onion; chopped
2 carrots; sliced
1 3/4 cup water
1 teaspoon spiced vinegar
1 tablespoon flour
1 extra water (cold)
----SPICED VINEGAR----
1 pint vinegar
1 tablespoon molasses
1 teaspoon golden syrup
1 pinch salt
1/4 teaspoon pepper
1 onion; grated for juice
1 clove garlic; crushed for
1 _ juice
1 teaspoon zest of lemon
1/2 cup water
Clean rabbit (skin, gut and wash) then cut into joints. Cover with
water and keep cold overnight. Drain and cut into smaller pieces. Put
rabbit pieces in a stewpan with 1 3/4 cups of water and chopped onion.
Bring to boil, reduce heat, cover, simmer for 1 1/2 hours. Add the
sliced carrots, simmer further 30 minutes or until meat is tender.
Blend flour with a little extra cold water, add to stew with spice
viengar, stir until thickened. Add salt and pepper to taste.
Spiced vinegar ~~~~~~~~~~~~~~
Blend all ingredients together, and store in a cool place. From " A
Taste of the Past - Some Pioneer Cooks of Happy Valley and the
Southern Hills" - South Australia
Typed by Vicki Crawford - Australia From: Vicki Crawford Date: 04 Mar

Yield: 4 servings
Page 628
GRAVET WILD GAME (NORWAY)
600 gm wild game meat, preferably

1 reindeer or moose fillet
2 tablespoon salt
2 tablespoon sugar
1 teaspoon crushed juniperberries
Cut off fat etc from meat. Rub spice mixture into the meat, keep cold
and covered in the fridge for about 5 days. Turn every 6 hours or so.
Serve with silver onion, sour red berries and flatbread, and/or
potato salad. Other: Use juniperberries, thyme and rosemary and
(optional) pour cognac over. Leave two weeks.
http://home.c2i.net/harajeger/mat.htm
http://www.geocities.com/jaktklubb/Gravet.jpg
From: "Tove Stenersen" <tove.Stenersen@
Yield: 4 servings
Page 629
GREAT LAKES OJIBWA DUCK STUFFED WITH WILD RICE
2 long island ducklings

1 salt and ground pepper to
1 taste
3 tablespoon hazelnut or sunflower oil
1 1/2 cup sliced wild mushrooms
1 cup sliced green onions
1 cup blanched hazelnuts
1/2 teaspoon dill seed
4 cup cooked wild rice
2 tablespoon chopped fresh dill or
1 parsley
(morels, crimini, shiitake or oyster mushrooms)(I used a combination

of portabella and shiitake in order to have enough)
One day as a warrior returned to camp, he found a duck sitting on the

rim of his soup pot. As the startled duck flew away, it dropped some
pieces of grain into the soup. The warrior ate the soup, and found
that the grain was very good so the next morning he went off in the
direction that the duck had flown, finally coming to a lake where he
found a flock of ducks. The ducks were feeding on the water grass,
which came to be known as manoomin, or 'good grain.' Traditional
Indigenous American ricers, to this day, still follow the duck guides
to the marshes where the wild rice is ripe.
The ducks themselves, who feed on this wild rice, are considered to
be a delicacy. One might note that waterfowl that eat fish and
insects often have a slightly "fishy" taste, but the flavor of
mallards, canvas backs, teal and rails that flock to the wild rice
marshes have a wonderful mild and slightly nutty flavor.
One should also note that these leaner wild ducks don't contain as
much fat as the store bought ones, so tying strips of pork fat or
bacon around the duck is recommended to keep them moist during
roasting. For rare duck, allow 18 to 20 minutes per pound roasting
time.
Native Peoples magazine says
"The recipe that follows offers the alternative of using more

commercially available Long Island ducklings, but the stuffing of
wild rice studded with wild mushrooms and hazelnuts gives even the
domestic descendants of the wild mallard the flavor of the North
Woods. To complement the ducks and stuffing, we suggest serving two
other Northeastern specialties, cranberry sauce sweetened with maple
syrup and hazelnut-honey baked squash."
Rinse the ducks and pat dry. If you want to use giblets in the
stuffing, trim off the tough outer layer from gizzards, thinly slice
giblets and reserve. Season ducks inside and out with salt and
pepper.
Page 630
Heat oil in a large skillet over medium-high heat. Add giblets and
saut‚ for 1 minute. Add mushrooms, onions, hazelnuts, and dill seed.
Saut‚ for about 1 minute, until mushrooms and nuts are just golden.
Add wild rice and the fresh dill or parsley to skillet. Season with
salt and pepper and toss. Allow stuffing to cool.
Preheat oven to 450 degrees. Loosely stuff the neck and body
cavities of ducks. Close neck flap with a skewer and cover exposed
stuffing near the tail with aluminum foil so it will stay moist.
Prick skin all over with a sharp forks so the ducks will self-baste
in their fat. Reduce oven temperature to 350 degrees and roast the
ducks, allowing about 30 minutes per pound. Prick skin and baste
ducks with dripping two or three times during roasting. Ducks are
done when juices run clear with no hint of pink when thigh is pierced.
Serves 6 to 8.
Other Notes: There is quite a bit of difference in the amount of fat

on a wild duck and a domestic one. Since mine was a domestic bird, I
did not do any basting. I also put it on a rack so that it would not
be sitting in all that fat. If roasting a wild duck then go by the
other suggestions. Mignonne
from the Native Peoples magazine.

Yield: 4 servings
GREEN CHILE PASTE
2 poblanos, roasted, seeded and peele; d

1/2 jalapeño chile, stemmed, seeded (if desired); and roughly chopped
1/2 bunch cilantro leaves only
1/2 small red onion, peeled and chopped
1 teaspoon salt
2 limes, juiced
2 tablespoons water
Combine all of the ingredients in a blender and purée until a chunky

paste is formed. Serve at room temperature.
Try on steak.
Yield: 1/2 cup.

Page 631
GREEN CHILE PORK
3 pounds boneless pork, cubed

1 onion, chopped
1 teaspoon oregano
1 cup chicken broth
1 (4 ounce) can diced green chiles
1 (16 ounce) can mexican-style stewed tom; atoes
Serve as a filling for burritos, tacos, or nachos; add canned beans

or hominy to make a stew; or just serve over rice.
Brown pork cubes in oil until beginning to brown. Add onions and cook until
onions are softened. Drain.
Place pork and onions in a crockpot, add remaining ingredients and cook on
LOW until pork is tender, about 8 hours.
With a large spoon, stir the mixture, breaking the pork into large shreds
by
pressing the meat cubes against the side of the crockpot. This freezes
well.
GREEN CHILE STEW
By: Allrecipes.com 2/23/2006
1 pound ground beef

1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut to chunks
2 cups water
ground cayenne pepper to taste
Cook Time: 30 Minutes Ready In: 45 Minutes

'Corn adds a sweet crunch to this hearty beef and vegetable soup. Canned
veggies make it a breeze to throw together.'
1. Place the ground beef, onion, and garlic in a deep skillet or saucepan
over medium heat. Cook and stir until beef is evenly browned and onion is
tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato
sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to
low, and simmer 15 minutes, or until potatoes are tender. Season with
cayenne pepper, salt, and pepper.
Yield: 8 servings
Page 632
Preparation Time (hh:mm): 15 Mi
GREEN CHILI CRAB AND HOMINY CAKES WITH SALSA FRESCA
By: Mary Putman, executive chef and general manager, Pearlz
for the crab cakes:

1 pound jumbo lump crabmeat
1 cup hominy, prefer yellow, rinsed well
1/2 cup mild green chilies, diced
1/2 cup sweet onion, finely diced
1/2 cup celery, finely diced
3/4 cup mayonnaise
3 tablespoons sour cream
1 egg
1 tablespoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon old bay seasoning
1/2 teaspoon dijon mustard
1/4 to 1/2 cup panko breading
additional panko for breading
olive oil for sautéing
for the salsa fresca:
4 ripe tomatoes, peeled and seeded
1 avocado, diced
1 fresh jalapeno, minced
1/4 cup fresh lime juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 teaspoon fresh basil, chopped
In a heavy sauté pan, cook the hominy, green chilies, onion and celery over
medium heat until slightly browned. Place the cooked vegetables in a
mixing bowl.
Add the remaining ingredients to the vegetables and combine gently so as

not to break up the lumps of crabmeat.
Form the mixture into cakes and coat with the Panko. Allow the mixture to
set for half an hour before cooking.
Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan
and heat over medium heat until the pan and oil are hot.
Brown the cakes and place on a baking sheet, only cooking halfway or so.
Reheat in oven at 400 degrees for 12-15 minutes before serving.

Salsa combine all of the ingredients in a bowl.
Allow to marinate for about an hour.

Page 633
Serve at room temperature over the warmed crab cakes.
Yield: 6 to 8 cakes.
GREEN CHILI SLEW
2 lb.. meat, cut into small pieces

2 ears corn (scrap kernels from cob) or
3 cups frozen or canned corn
3 stalks diced celery
3 med. peeled and diced potatoes
2 med. diced tomatoes
5 roasted diced green chili
Brown meat in large pot. Add remaining ingredients along with water to
make a stew consistency, cover and simmer approximately 1 hour.
GREEN CHILI STEW (CONTEMPORARY)
1 1/2 lb. lean meat, cut in cubes

2 t. vegetable oil
1 lg. red onion, chopped
4 c. water
4 potatoes, quartered
1/2 to 1 c. green chilies, seeded, cut up
1 c. cilantro
1/2 c. water
4 zucchini, cut in chunks
1 tsp. oregano
1 sm. potato, greated
salt and pepper
sour cream (optional)
Green chili Stew is an old New Mexican staple which can be prepared with
lamb, beef, or pork. The Navajo Indians use lamb, but a combination of beef
and pork is good too. It's a fine dish to prepare a day in advance because
it tastes even better the second day.
In a large saucepan brown the meat in oil. Add onion and continue cooking
until onion is soft. Deglaze pan with 2 cups water. Add remaining water and
simmer covered for 30 minutes. Add the quartered potatoes and continue
cooking until the meat and potatoes are tender. In a blender or food
porcessor puree the chilies, cilantro and 1/2 cup water. Add to the meat
along with zucchini, oregano, garlic, grated potato, salt and pepper. Cook
15 minutes. Serve in large bowls. If desired, top with sour cream.
Page 634
GREEN-CHILE STEW
By: Gail Lindale, Texas
6 - 8 fresh long green chiles, roast; ed, peeled, seeds removed

1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1' cubes
juice of 1/2 lime
up to 1-1/2 cups chicken stock
salt
black pepper
hot green chiles to taste (see note; 2)
1 tblsp olive oil
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add lime
juice and mix.
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it's gotten thicker/drier than you like it,
or raise the heat and cook uncovered to thicken if it's too runny. Add
salt and black pepper now.
Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll

describe shortly, and lots of cold beer, horchata, or jamaica. You can
also serve this with sour cream, which is nice.
Garnish:
--------
I've taken to chopping up fresh chiles to make my own food hotter, since
the kids max out at Anaheim chiles. My base mild mix is to cut up an
ancho or poblano chile (the dark green glossy ones, triangular and
medium-pungent) into 1/4' dice, as well as about a quarter of an onion
and a clove of garlic. Add a little olive oil and some dried oregano,
stir well and salt to taste. Sprinkle this on the chile verde, roll it
up in your tortillas, use it in omelettes or even on Texas-style chili.
Notes:
------
1. Long green chiles: if you can't find them fresh, you can use canned
but the taste will be slightly different; the canned variety add lots of
citric acid as a preservative. You might want to cut down on the lime
in that event. I used fresh Anaheim chiles from my garden last year,
and will do so again this year as the Anaheim is producing earliest
(four chiles!) but I'm anxious for my New Mexico varieties to get going.
The original poster is in the center of the universe for this stuff,
though, and frankly you'd probably get better recipes asking your
co-workers, fellow students, or the janitorial staff there than the net;
Page 635
if you do, please post it! :-)
2. Hot chiles: The Anaheims are pretty mild. Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was
just for me and Kim, but the girls wouldn't touch it, which is why I
started making the garnish. You can also garnish with chopped fresh
cilantro or epazote if you can find it; we're growing that and I love it
so far, it's like a cross between cilantro and sorrel in flavor.
GRILLED BREAKFAST QUAIL
1/2 cup butter or margarine; melted

1/8 teaspoon salt
8 quail; cleaned
8 slice bacon
Combine butter, garlic powder, and salt; brush on all sides of

quail. Wrap 1 slice bacon around each quail; secure with wooden picks.
Grill quail over hot coals 45 to 50 minutes or until done, turning
once. Remove wooden picks, and serve immediately.
From John-Michael Van Dyke of South Carolina in October, 1988

"Southern Living" Typos by Jeff Pruett
Yield: 4 servings
GRILLED BUFFALO STEAK
1 marinade:
1/2 cup fruity olive oil
1 steaks 6-8 oz each
4 strip buffalo steaks
Place steaks in glass dish or plastic zip lock bag and pour marinade
over. Marinate at least 6 hours or overnight. Drain. Grill over
medium hot coals for 2-3 min, then flip and cook second side 1-2 min.
The amount of time depends on thickness of steaks and intensity of

heat but Wills (Steven Wills of the Western Canadian Bison Ranch with
a herd of 50 animals) says you must take great care not to overcook
the meat. Grill at a slightly lower temperature than beef and don't
pierce with a fork! Remove from grill and let steak stand 5 min.
before serving. Serve with grilled vegetables.
Source: recipe published in Calgary Sun newspaper July 12, 1993

Shared by Elizabeth Rodier
Yield: 4 servings
Page 636
GRILLED CARIBOU TENDERLOIN
2 lb caribou tenderloin; cut in

1/2 inch filets
1/4 cup rose wine
1/4 cup water
2 large garlic cloves; crushed
2 bay leaves
6 whole black peppercorns
Trim any fat to reduce the gamy taste. Remove the silver skin [white
muscle fiber].
For the marinade, mix all wet and dry ingredients until blended. Add
the onions and stir. Place the filets into a shallow non reactive
dish. Pour the marinade onto the filets, cover and refrigerate for 24
hours, turning the meat over every 8 hours.
Remove the filets from the dish and place on paper towels to dry off
the marinade before you light the grill. Reserve the remaining
marinade for a basting sauce.
Grill for 5-6 minutes, baste with the marinade and turn, grill 4-5
more minutes, baste again with the marinade until it is cooked to
medium rare. The filets cook very quickly.
Caribou, like any venison, is very lean to begin with so basting is a

must. It should not be cooked past medium done.
Jim Weller
From: Brad/Debbie Dick <dbdick@pop.Eroldate: Tue, 08 Dec 1998 09:45:58

~0500
Yield: 6 servings
Page 637
GRILLED CERVENA [VENISON] CHOPS WITH JALAPENO GLAZE
3 lb 8 cervena chops [venison]

1/2 cup jalapeno jelly
1 cup ground roasted peanuts; - unsalted
1 wood chips
Sprinkle salt and pepper on chops and let meat breathe uncovered in
refrigerator for 1 to 2 hours. When ready, grill the chops over a
hot fire until medium rare, about 2 to 3 minutes each side. Remove
from grill and brush jelly over meat. Sprinkle peanuts over meat and
pat down with your hand so they stick. Serve with your favorite side
dish.
from Executive Chef Mark Spelman of the Camino Real Hotel in El Paso,
Tx. published in The Heartland Advertizer, August 9, 1995
NOTE: Cervena is a natural tender venison from New Zealand. This

award winning dish is easy to prepare and ready in a matter of
minutes. With a nutritional profile matching skinless chicken breast
and salmon, Cervena has captured the attention of red meat eaters who
watch their fat intake. "Coming from the South, I'm a big barbecue
fan," says Chef Spelman. "The mild yet meaty flavor of Cervena tastes
wonderful when grilled. It has turned my favorite barbecue dishes
into healthier low-fat meals."
typed and posted by teri chesser 8/95
Yield: 4 servings
Page 638
GRILLED CERVENA CHOPS WITH JALAPENO GLAZE
3 lb 8 cervena chops
1/2 cup jalapeno jelly
1 cup ground roasted peanuts; - unsalted
1 wood chips
Sprinkle salt and pepper on chops and let meat breathe uncovered in
refrigerator for 1 to 2 hours. When ready, grill the chops over a
hot fire until medium rare, about 2 to 3 minutes each side. Remove
from grill and brush jelly over meat. Sprinkle peanuts over meat and
pat down with your hand so they stick. Serve with your favorite side
dish.
from Executive Chef Mark Spelman of the Camino Real Hotel in El Paso,
Tx. published in The Heartland Advertizer, August 9, 1995
NOTE: Cervena is a natural tender venison from New Zealand. This

award winning dish is easy to prepare and ready in a matter of
minutes. With a nutritional profile matching skinless chicken breast
and salmon, Cervena has captured the attention of red meat eaters who
watch their fat intake. "Coming from the South, I'm a big barbecue
fan," says Chef Spelman. "The mild yet meaty flavor of Cervena tastes
wonderful when grilled. It has turned my favorite barbecue dishes
into healthier low-fat meals."
typed and posted by teri chesser 8/95
Yield: 4 servings
Page 639
GRILLED DUCK BREASTS
4 large wild or domestic duck breasts, deb; oned

1 salt, freshly ground black pepper,; and cayenne to taste
6 tablespoon butter
1 zest from one small orange
The grilled duck breasts were inspired by a couple of Rock's hunting

buddies who are always bragging about grilling deboned duck breasts at
their camp. Rock found a similar recipe in one of my wild game books
that suggested the addition of an orange sauce to serve with the
breasts.
Again, wild duck breasts are preferred, but domestic duck (inquire at
your supermarket for farm-raised moulard duck breasts or other top
quality duck) can be used as well. My duck-hunter friends like to
grill wild duck to rare to medium-rare (the taste is marvelous), but
you can cook them a little longer if you can't stand the sight of
blood.
Prepare the grill.
Rinse the duck breasts in cool water and pat dry. Rub the breasts
with the oil, then season with salt, black pepper and cayenne. Set
aside.
Combine the orange juice and stock in a saucepan over medium-high

heat. Simmer, uncovered, for 15 to 20 minutes, or until it reduces by
half. Add the vinegar and cook for three minutes. Add the butter, a
tablespoon at a time, whisking constantly. Season with salt, black
pepper and cayenne. Add the orange zest. Remove from the heat, cover
and keep warm.
When the charcoal is gray and hot, lay the breasts on the grill.
Grill for about seven minutes (time will vary depending on the size
and thickness of the breasts as well as the type of breasts you are
using), then turn and grill for seven to eight minutes for rare to
medium-rare. Cook longer if desired.
Transfer the breasts to a cutting board and slice thinly on the bias.
To serve, put the breasts on dinner plates and spoon the sauce over
them. Makes four servings.
MM format by Manny Rothstein, 10/31/98.
MARCELLE BIENVENU IS A CONTRIBUTING WRITER TO THE TIMES-PICAYUNE.

ARTICLE ORIGINALLY PUBLISHED OCTOBER 22, 1998.

Yield: 4 servings
Page 641
GRILLED DUCK BREASTS WITH ORANGE, GINGER AND BALSAMIC SAU
1 skinless (or substitute

1 goose breast)
1 for the sauce:
1 1/2 cup no-salt chicken or veal
1 stock
2 teaspoon freshly grated ginger
4 tablespoon unsalted margarine
1/2 teaspoon salt (optional)
1 teaspoon cracked black peppercorns
by John Manikowski
Long before restaurants made moullard duck breast trendy, hunters have
known the irresistable taste of grilled duck breast, usually cooked
rare. Farm raised moullard breasts are of course much larger, being
raised primarily for their size but no outdoorsman will bother
comparing the difference in taste between farm-raised and wild duck.
Because one shouldn't compare apples with oranges.
Serve with garlic mashed potatoes with a little orange zest swirling
into it while mashing and collard greens, steamed and sprinkled with
vinegar, salt and pepper.
Preparation:
Start a fire in an outdoor grill.
Clean and wash breasts. Pat dry and set aside.
For the sauce:
Combine orange juice and stock in a medium sauce pan over medium-high
heat. Reduce by one-half, about 15-20 minutes, uncovered. Add balsamic
vinegar and ginger, cook 2-3 minutes then add margarine, 1 tablespoon
at a time while whisking constantly. After margarine is completely
integrated add salt (if using), pepper and orange zest. Turn off heat,
cover and keep warm.
When the charcoals are gray and hot, lay breasts on grate. Grill 6-8
minutes, turn and grill about 8 more minutes or until the meat is
medium-rare to rare, depending how you like your duck meat cooked.
(The time will vary considerably depending on the type of duck, or
goose, breast used. Obviously, decrease the time with smaller ducks
and increase with larger ones.)
Transfer duck breasts to a wooden platter and slice thinly on the

bias. Fan out on warm plates and ladle with a generous amount of
sauce.
Page 642
Copyright 1996 - the electronic Gourmet Guide, Inc. All rights

reserved.
2 duck breasts from a large duck such as mallard or black duck,
From: Albert & Lita Lotzkar <alotzkar@h
Yield: 4 servings
GRILLED DUCK WITH JUNIPER BERRY, ORANGE, CHIPOTLE SAUCE.
6 duck breast, halved and

1 skinned
1/2 cup + 2 tbs. butter divide in
1 half
20 juniper berries finely
1 crushed
1/2 cup holy chipotle
3 teaspoon sugar divide in half
1 tablespoon grand marnier
1/2 teaspoon grated orange zest
1/4 teaspoon salt
In food processor combine: 1/2 cup butter, juniper berries, 2 tsp.

sugar, Grand Marnier, pepper, orange zest. After processing shape
butter mixture into a cylinder, wrap in plastic and chill for later.
Brush duck with olive oil, let stand for 2 hours until room temp.
Season with salt. Heat remaining 2 tsp. butter over medium heat. Add
duck, cocking five minutes per side. Transfer duck to warm plate. Add
O.J. to pan and remaining 1 tsp. sugar to deglaze the pan. Slice
duck. Divide chilled butter mixture among duck slices. Top with
reserve orange glaze, garnish with parsley or other greens.
Linda
From: Linda Roberts <lrobe684@bellsouthdate: Fri, 24 Oct 2003 06:11:10
~0400
Yield: 4 servings
Page 643
GRILLED GAME SAUSAGE CREPINETTES W/ WILTED GREENS, BALSAM
1 lb magret of duck with fat

1/2 lb pork butt
1/4 lb pancetta
1 teaspoon cinnamon
1 teaspoon salt
1/4 lb caul fat (available at
1 specialty butcher shops)
2 cloves garlic, thinly
1 sliced
2 cup kale (bitter escarole), cut
1 into 1/2-inch ribbons
1 pepper to taste
2 bottles balsamic vinegar,
1 reduced to 20 percent to
1 syrup
Preheat the broiler or grill
Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat
through a grinder. The mixture should be quite rough.
In a large mixing bowl, combine the ground meat with the cinnamon,
cumin and salt. Mix very well. Divide the mixture into 8 equal oval
patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the
patties under the broiler or on the grill and cook through, about 4
to 5 minutes per side. Set aside.
In a large 12- to 14-inch saute pan, heat the olive oil until just
smoking. Add the garlic and saute until very light brown, about 2
minutes. Toss in the kale and saute, stirring quickly, about 2 to 3
minutes, until just wilted but not too soft. Remove from the heat and
season with salt and pepper.
Divide the mixture equally on 4 plates and serve.
MOLTO MARIO #MB5685

From: Sylvia Steiger
Date: 14 Aug 97
National Cooking Echo
Yield: 4 servings
Page 644
GRILLED GAME SAUSAGE CREPINETTES WITH WILTED GREENS AND B
1 lb magret of duck with fat

1/2 lb pork butt
1/4 lb pancetta
1 teaspoon cinnamon
1 teaspoon salt
1/4 lb caul fat (available at
1 specialty butcher shops)
1 sliced
2 cup kale (bitter escarole), cut
1 into 1/2-inch ribbons
1 pepper to taste
2 bottles balsamic vinegar,
1 reduced to 20 percent to
1 syrup
Preheat the broiler or grill
Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat
through a grinder. The mixture should be quite rough.
In a large mixing bowl, combine the ground meat with the cinnamon,
cumin and salt. Mix very well. Divide the mixture into 8 equal oval
patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the
patties under the broiler or on the grill and cook through, about 4
to 5 minutes per side. Set aside.
In a large 12- to 14-inch saute pan, heat the olive oil until just
smoking. Add the garlic and saute until very light brown, about 2
minutes. Toss in the kale and saute, stirring quickly, about 2 to 3
minutes, until just wilted but not too soft. Remove from the heat and
season with salt and pepper.
Divide the mixture equally on 4 plates and serve.
Yield: 4 servings
MOLTO MARIO #MB5685
From: Sylvia Steiger Date: 14 Aug 97 National

Cooking Echo Ä
Yield: 1 servings
Page 645
GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS
1 4 1/2 -pound butterflied boned leg of lamb, trim; med of

excess fat
6 garlic cloves, thinly sliced
2 tablespoons minced fresh thyme
1 tablespoon dried savory
1 tablespoon minced fresh rosemary
5 bunches green onions, trimmed
1/4 cup plus 3 tablespoons extra-virgin oli; ve oil
2 french-bread baguettes, each cut crosswise into; five 4-
to 4 1/2-inch pieces
aioli
red bell pepper sauce
1 1/2 cups purchased tapenade
In this menu, guests make their own sandwiches, piling on rosy slices of
spring lamb, chopped grilled green onions and a variety of condiments. Have
a selection of sodas and bottled water on hand.
Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices
into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs
to adhere. (Can be prepared 1 day ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Place green onions in large roasting

pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and
pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread
with remaining 3 tablespoons oil.
Grill lamb until meat thermometer inserted into thickest part registers
135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to
platter and tent with foil. Let stand 10 minutes. Working in batches,
arrange green onions in single layer on grill. Grill until beginning to
brown, about 4 minutes per side. Transfer to cutting board. Grill
baguettes,
cut side down, until golden brown, about 2 minutes.
Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve
with
green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.
Yield: 10.
Page 646
GRILLED MARINADED COBIA
2 bay leaves
1/2 teaspoon thyme
1 cup vinegar
1 cobia, 1 to 1-1/2 steaks
Prepare marinade by blending 2 bay leaves, 1/2 tsp thyme and 1 Cup
wine vinegar. Heat in saucepan to blend flavors; Cool before
marinating. Submerge steaks and marinade for 30 minutes or longer in
marinade. Drain before cooking. Barbecue approximately 12 minutes,
turning once, approximately 3" from the charcoal. Suggestions:
Substute some of prepared salad dressings for marinade.
Yield: 1 servings
GRILLED MOOSE STEAK
By: source unknown

2 large wild onions
2 fingers fat
Place the steaks on a flat clean rock.
Pound steaks with another stoneuntil
all the fibers have been broken down.
Sprinkle a little coltsfootsalt over
the steaks.
Cut the wild onions in half and on
Drop the fat on the stone griddle and
let it float out over the stone so that
you have a well greased spot large enough

Page 647
to place the steaks on.
Cook for 15 to 20 minutes on each side,
depending on how well done you like your
moose.
If you have plenty of wild onions, slice
one thinly andfry it with the steaks.
GRILLED MOOSE STEAK

2 large wild onions
2 fingers fat
Place the steaks on a flat clean rock.
Pound steaks with another stoneuntil
all the fibers have been broken down.
Sprinkle a little coltsfootsalt over
the steaks.
Cut the wild onions in half and on
Drop the fat on the stone griddle and
let it float out over the stone so that
you have a well greased spot large enough
to place the steaks on.

Page 648
Cook for 15 to 20 minutes on each side,
depending on how well done you like your
moose.
If you have plenty of wild onions, slice
one thinly andfry it with the steaks.
GRILLED MOOSE STEAK

2 large wild onions
2 fingers porcupine fat
Place the moose steaks on a flat clean rock. Pound the steaks with
another stone until all the fibers have been broken down. Sprinkle a
little coltsfoot salt over the steaks. Cut the wild onions in half
and, on the cut side, rub the salt into the meat. Repeat on the
other side.
Drop the fat on the stone griddle and let it float out over the stone
so that you have a well greased spot large enough to place the steaks
on. Cook for 15 to 20 minutes on each side. If you have plenty of
wild onion, slice the onion thinly and fry it with the steaks.
See: STONE GRIDDLE COOKING
Yield: 1 recipe
Page 649
GRILLED PORK CHOPS WITH LAVENDER FLOWERS
4 pork loin or rib chops,

1 about 3/4-inch thick
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black
1 pepper
3/4 teaspoon minced fresh lavender
1 flowers or
1/2 teaspoon dried lavender
2 teaspoon minced fresh thyme leaves
1 leaves
1 tablespoon extra-virgin olive oil
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and

olive oil; rub mixture onto the pork chops. Cover the chops with
plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat barbecue grill. Place pork chops onto hot grill. Cover
barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and
grill an additional 3 to 4 minutes or until the internal temperature
reaches 155 F on a meat thermometer. Remove from barbecue and serve.
+0100
Yield: 4 servings
Page 650
GRILLED RABBIT AND SAUSAGE SKEWERS
1 several handfuls fo fresh

1 rosemary, oregano, and
1 marjoram sprigs
1 rabbit (about 3 pounds)
4 links italian sausage, cut
1 into 1-inch pieces
1 parsley
1 rosemary
1 salt and freshly gound black
1 pepper
12 paper-thin slices prosciutto
1 (about 1/4 pound total)
4 10-inch wooden skewers
1 olive oil for basting
Prepare a low charcoal fore or preheat gas grill for 15 minutes on

low. Toss several handfuls of mixed fresh herb twigs onto the fire.
Because there is not an abundance of meat on a rabbit, slice themeat

very close to the bone, using both a boning and paring knife and
trying to keep the pieces as large as possible. Put the rabbit and
sausage pieces in a bowl and toss with the parsley, rosemary, and
Lay a piece of rabbit on a section of a paper-thin prosciutto slice

and roll up. Skewer the rolled-up rabbit with a sage leaf and a
sausage piece, in that order, until all the ingredients are used up.
Place the skewers on the grill and cook, turning occasionally, until
golden brown, about 1 hour. Baste with olive oil during grilling.
From: <stewburner@sailorrandr.Com> Date: Tue, 26 Aug 2003 01:34:16
~0700 (
Yield: 4 servings
GRILLED SADDLE OF VENISON
1 x no ingredients
Filet the venison. Slice the filets into pieces an inch and a half
thick. Salt and pepper them and spread lightly with butter. Grill as
for steak (5 minutes on each side). Serve very rare. Source:
Nashville Seasons
Yield: 1 servings
Page 651
GRILLED SQUAB WITH POMEGRANATE MOLASSES AND KALE
4 squabs; backbones removed and fla

1/2 cup virgin olive oil; plus more
2 tablespoon honey
1 medium red onion; thinly-sliced
1 juice and zest of 1 lemon
1 bunch fresh kale, cut into 1/4inch ribbon
6 oz pomegranate molasses
Recipe by: MOLTO MARIO SHOW # MB5658
Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive
oil, honey, vinegar and paprika and allow to marinate overnight in
refrigerator or 3 hours at room temperature.
Place squabs skin side down on hot part of grill. Sprinkle with salt
and pepper. Squab should be served medium-medium rare on bone at
breast (this should take 8 to 10 minutes on first side and 4 to 5
minutes when turned over). Meanwhile, saute red onion in 3
tablespoons virgin olive oil in 12-inch to 14-inch skillet until
softened (about 8 to 10 minutes). Add lemon juice and zest and kale
and toss until wilted (3 to 4 minutes). Season with salt and pepper
and pile in center of serving plate. Remove cooked squab from grill
and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over
each bird and serve immediately.
Yield: 4 servings
Page 652
GRILLED TUNA WITH RAMPS, ANASAZI BEANS AND CHARRED TOMATO VI
4 tuna steaks about 1' thick

1/2 c. anasazi beans
soak for at least 2 hours; overnight is better (dra
8 fresh ramps
4 tomatoes
1 T. rice wine vinegar
1 T. fresh parsley
salt to taste
2 tsp. fresh ground black pepper
1 c. olive oil
Prehead grill to high
Cover beans with cold water simmer over medium heat for about one hour.
Check after 45 minutes for doneness. Salt to taste. They should be soft but
with just a slight bite to them. Remove from heat and drain. If not used
immediately chill in ice water and reserve.
Toss the tomatoes in approximately 1/2 T. of the salt and 1 tsp. of the
pepper and 1/4 C. of the olive oil. Grill over high heat turning often
until
charred all the way around. Remove from heat and cover in a bowl until soft
all the way through.
Combine tomatoes, 1 tsp of pepper and the rice wine vinegar in a food
processor and puree. Slowly add all but one T. of the olive oil until well
incorporated. Adjust the seasonings and reserve.
Rub the tuna steaks and the ramps with the olive oil, salt and pepper and
grill the tuna for only about two minutes per side. The ramps should be
grilled for about the same time or until soft.
To serve: place a mound of the (warm) beans in the center of four plates.
Slice the tuna into about 5 slices and fan over the beans. Drizzle the
vinaigrette around the plate and top everything with two grilled ramps on
each plate.
Page 653
GRILLED VENISON (OR BISON) TENDERLOIN
By: Charlie Trotter
sauce
2 cups whole milk
2 large heads of garlic, top 1/3 trimmed to; expose cloves
1/2 cup (or more) oil
1/2 cup (or more) low-salt chicken broth
meat
1 1 1/2 -pound piece venison or bison tenderloin
2 tablespoons oil
ramps, tomatoes and quinoa
1 1/2 cups quinoa
3 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped ramps (leeks or a co; mbination of
half onion half garlic may be subst; ituted)
1/4 cup low-salt chicken broth
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
with Roasted Garlic Sauce

On A Bed of Ramps, Tomatoes & Quinoa
Preheat oven to 350°F. Combine milk and garlic in small saucepan.
Simmer, uncovered, over medium heat 10 minutes. Drain; discard
milk. Place garlic heads, cut side up, in small ovenproof dish. Pour
1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft,
about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into
measuring cup; add more oil if necessary to measure 1/2 cup total.
Squeeze out garlic from peel into blender. Add 1/2 cup broth and
garlic oil; puree until smooth, thinning with more broth if desired.
Season with salt and pepper. (Can be made 1 day ahead. Cover;
chill. Reheat over medium-low heat and thin with more broth, if
desired, before serving.)
Prepare barbecue (medium heat). Rub meat all over with oil. Sprinkle
with salt and pepper. Grill meat to desired doneness, turning often,
about 22 minutes for medium-rare. Remove from grill and let stand
5 minutes. Cut meat crosswise into 1/3-inch-thick slices.
Place quinoa in strainer. Rinse under cold running water; drain. Mix
quinoa, 3 cups water, and salt in heavy medium saucepan. Bring to
boil. Reduce heat to medium-low, cover, and simmer until quinoa is
just tender and almost all water is absorbed, about 20 minutes. Drain.
Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
Melt butter in large nonstick skillet over medium heat. Add ramps;
sauté until beginning to soften. Add broth. Cover; simmer until ramps
are tender, about 5 minutes. Add quinoa and oil; stir until heated
through, about 5 minutes. Stir in tomatoes, green onions, basil, and
Page 654
lemon juice. Season with salt and pepper.
Makes about 2 3/4 cups.
To Serve: Spoon ramps, tomatoes, and quinoa onto 4 plates.

Top with venison or bison slices, drizzle with sauce, and garnish
with chives.
Yield: 4 servings.
Page 655
GRILLED VENISON CHOP WITH CHESTNUT TWICE BAKED POTATO
1 twice baked chestnut

1 potatoes:
4 large idaho baking potatoes
1 lb chestnuts
2 sprigs thyme
3 cup milk
1 egg yolk
1 dash salt
1 dash pepper
1 arctic berry chutney:
1/2 tablespoon sherry vinegar
1 teaspoon curry powder
1/2 teaspoon grated ginger
1 cinnamon stick
1 star anise
1 zest of 1 lime
1 shallot -- chopped
2 cloves garlic -- chopped
2 teaspoon canola oil
2 tablespoon lingonberries
1 tablespoon black currants
2 tablespoon dried cranberries
2 tablespoon blueberries
1 tablespoon diced dried apricots
1 venison chop
4 venison rib chops
1 cup canola oil
2 allspice seeds
1 tablespoon aquavit or gin
Scrub the potatoes and pat dry. Prick the skins several times with a
fork.
Bake the potatoes for 20 minutes in a 350 degree oven.
Slice chestnuts with a very sharp knife approximately 1/4-inch and

place on a roasting pan.
Bake in a 350 degree oven for 25 minutes (may be prepared up to one

day in advance).
Peel the chestnuts husks carefully away from the meat. Combine meats
with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes.
Remove thyme, strain chestnuts and reserve.
Cut baked potatoes in half lengthwise. Scrape out the inside of each
potato, leaving approximately 1/4-inch thickness around skin and
reserve. Mash hollowed potato and chestnuts gently with a masher
Page 656
until chunky smooth. Fold in egg yolk and parsley and add salt and
pepper to taste.
Place filled shells on an ungreased cookie sheet and fill with potato
mixture.
Bake uncovered in a 350 degree oven until golden brown (approximately

8 minutes).
In a deep bowl, marinate venison chop for 24 hours in a marinade of

canola oil, allspice and aquavit or gin.
Remove chops from marinade.
Heat grilling pan or cast-iron or other heavy bottomed skillet over

medium high heat until very hot.
Place chops in pan and sear each side for approximately 5 minutes.
In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon

stick, star anise and lime zest and mix well.
Sweat shallots and garlic in a 12-inch skillet with canola oil for
approximately 10 minutes.
Add dry ingredients to pan and allow to caramelize.
Stir in berries and dried apricots and continue cooking over medium
heat for 3 minutes.
Add orange juice and simmer for 15 to 20 minutes, stirring

occasionally.
Remove pan from the heat and stir in mustard.
Chutney can be stored in a sealed container in the refrigerator for

up to two weeks.
To serve: Spoon several tablespoons chutney on plate and place grilled

venison chop on top.
Recipe By : CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367
From: "Ed Bauman" Date: 12 Feb 97 Meal-Master

Yield: 1 servings
Page 657
GRILLED VENISON TENDERLOIN
2 lb venison tenderloin; cut

1/2 inch filets
1/4 cup rose wine
1/4 cup water
2 large garlic cloves; crushed
2 bay leaves
Ask your butcher or game processor to remove the fat to reduce the
gamy taste. Also ask to have the silver skin or white muscle fiber
removed.
For the marinade, mix all wet and dry ingredients until blended. Add
the onions and stir. Place the filets into a shallow non reactive
dish. Pour the marinade onto the filets, cover and refrigerate for 72
hours, turn the meat over once a day.
Remove the filets from the dish and place on paper towels to dry off
the marinade before you light the grill. Reserve the remaining
marinade for a basting sauce. Place charcoal in a pyramid shape and
light with either lighter fluid, electric starter or chimney starter.
Wait until coals are gray and spread in a single layer for the direct
heat method. Spray grid with non-stick spray and let grid heat over
the hot coals (the hotter the grid, the less chance the food will
stick). Place filets on the grid. Grill for 6-7 minutes, baste with
the marinade and turn, grill 5-6 more minutes, baste again with the
marinade until it is cooked to medium rare. The filets cook very
quickly, the cooking time should be less than 13 minutes depending on
if you like them rare or medium rare.
Venison is very lean to begin with so basting is a must in this

instance. It will not have the maximum flavor if cooked to the medium
well or well done stage.
Suggested Wine: Von Stiehl Dry Cherry
Recipe by: The Barbeque Man™ seen on the Prairie Sportsman Show
Yield: 6 servings
Page 658
GRISE FIORD SEAL STEW
1 seal meat
1 soya sauce
1 flour
1 stew veggies: potatoes and
1 onions, carrots, celery, etc
2 teaspoon soya sauce
2 teaspoon corn starch
2 teaspoon beef soup base
From Parnee Noah of Grise Fiord on Ellesmere Island in Nunavut,

Canada's most northernly civilian settlement. [Alert Air Force
Station and Eureka Weather Station are further north but are not
really communities in the normal sense of the word.]
Cut up seal meat into small chunks. Marinade overnight in soya sauce.
Using a plastic shaking bag, flour the meat and then deep fry it.
Proceed as for basic beef stew. Flavour with more soya sauce, add
beef soup base if the stock needs enriching and thicken with corn
starch.
Recipe by: Parnee Noah, Grise Fiord Source: News/North, www.nnsl.com

Posted by: Jim Weller
Yield: 1 batch
GROUND BUFFALO
By: Scott Goodlow
recipe
A delicious way of cooking bison is in corn shucks or aluminum foil. You

can
peel the leaves off cabbage and use them to wrap the bison meat stuffed
with
wild onions or regular onions,cut potatoes,you can add just about any
vegetable this way,whatever grows in your part of the country .You can use
whatever grease,butter,olive oil,corn oil,sunflower oil etc to add to the
flavor. It is a form of cooking with steam.. I cook it on a grill or over
a
fire . Salt and pepper it to your taste.
Page 659
GROUND OR CHOPPED MEAT
1 bear, beef, lamb, pork,

1 sausage, veal, venison
Procedure: Choose fresh, chilled meat. With venison, add one part
high-quality pork fat to three or four parts venison before grinding.
Use freshly made sausage, seasoned with salt and cayenne pepper (sage
may cause a bitter off-flavor). Shape chopped meat into patties or
balls or cut cased sausage into 3- to 4-inch links. Cook until
lightly browned. Ground meat may be sauteed without shaping. Remove
excess fat. Fill jars with pieces. Add boiling meat broth, tomato
juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt
per quart to the jars, if desired.
Adjust lids and process following the recommendations in Table 1 and

Table 1. Recommended process time for Ground or Chopped Meat in a

dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75

minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
: 2,001 - 4,000 ft: 12 lb.
: 4,001 - 6,000 ft: 13 lb.
: 6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Ground or Chopped Meat in a

weighted-gauge pressure canner.

format courtesy of Karen Mintzias
Yield: 1 text
Page 660
GROUNDHOG AND SWEET POTATOES
1 groundhog
1 cold water
1 salt
1 pepper
1 sweet potatoes or white
1 potatoes
1 cornbread
The animal should be dressed as soon as possible and well soaked for
several hours in cold, salty water. All excess fat may be trimmed off
after the meat is cold. Parboil to remove and remaining fat and drain
well. Place in a moderate oven and pack sweet potatoes or even white
potatoes all around. Salt and pepper the meat and bake unti brown. Be
sure the potatoes are thoroughly cooked. Serve with cornbread and use
the heavy gravy that forms during baking.
www.gamecalls.net Submitted by: TrophyHunter Formatted and posted to

NCE by Dave Sacerdote From: Dave Sacerdote Date: 01-29-03
Yield: 4 servings
HAGGIS HTTP://WWW.BACKHAUL.NETOK/SCOTMEAT.HTM
1 cleaned sheep or lamb's

1 stomach bag
2 lb dry oatmeal
1 lb chopped mutton suet
1 lb lamb or venison liver,
1 boiled and minced
2 cup stock
1 sheep heart and lights,
1 boiled and minced
1 large chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
Toast oatmeal slowly until crisp.
Mix all ingredients (except stomach bag) together; add stock.

Fill bag to just over half full, press out air, sew up securely.
Have ready a pot of boiling water. Prick the haggis all over with
a pin so it doesn't burst. Boil slowly for 4 to 5 hr. Serve with
clapshot (aka tatties and neeps).
To cook a precooked haggis: Prick 2 - 3 times to stop it bursting,

put in a pan, cover with cold water, bring to boil, boil for 20 min.
Page 661
This recipe dates from 1856.
Yield: 4 servings
HAM (OR BACON) AND SQUIRREL IN WINE
1 browned or
1/4 lb bacon cooked and cut into
1 pieces)
2 squirrels cut into pieces
1 flour
2 tablespoon butter
2 tablespoon oil
2 cloves garlic minced
1 dash tabasco
Brown the ham pieces until crispy or cook and piece bacon. Shake the
squirrel pieces in flour, salt, and pepper and saute until brown in
butter and oil, turning often for about 12 minutes. Add remaining
ingredients, cover, and cook over fast simmer for
20 minutes more.

~0400
Yield: 4 servings
Page 662
HARE WITH CREAM CHANTERELLE SAUCE.
500 gm minced hare meat

2 decilitre milk
1 decilitre sieved
1 breadcrumbs
1 egg
1 decilitre finely chopped
1 onion
1 1/2 teaspoon salt
1/2 teaspoon ground white pepper
8 prunes
1 cream chanterelle sauce:
1/2 finely chopped onion
1 tablespoon butter
1 tablespoon wheat flour
5 decilitre meat broth
3 decilitre cream
1 decilitre dry white wine
150 gm chanterelles (fresh or
1 canned)
Here in Sweden the hunting for hare is very beloved and traditional
and for that we also eat a lot of hare. This makes Swededes experts
in preparing the meat. ; -)
To begin with, the hare must be tenderized. We normaly let the hare
hang for a week or ten days at temperatures under 4 degree Celsius.
For some, this may sound long, but believe me, the meat will need it.
After the tenderizing, you may place the hare in a bowl, cover it
comple te with processed sour milk and place the bowl in the fridge
for 24 hours. This will make the meat still more tender and take away
some of the strong venison taste. T his action is not necessary if
you do not mind venison tasting venison ;-).
Dry off the meat with kitchenpaper, and you are now ready to make
yourse lf popular by presenting a exquisite dinner. Place the sieved
breadcrumbs in the milk, leave for 10 minutes to swell. Mix the
remaining ingredients (except the prunes).
Add the milk/breadcrumbs-mix. Mix well by hand. Avoid using a

kitchen machine as this could make the meat fibres twist together and
form kind of ropes, making the dish leathery!
Form to small buns or eggs and place a prune in the center of each
egg. Be shure to cover the prune completely with the minced meat. Fry
them golden brown in butter at medium temperature.
To make the cream chanterelle sauce, you:
Start with sizzle the onion in the butter for about 30 seconds. Add
the well wiped off chanterelles and sizzle while stirring until they
start to crack. Add the wheat flour, stirring well. Add the broth,
wine and the cream. Boil until the sauce starts to get thicker. Stirr
Page 663
now and then especiall y at the bottom of the saucepan to avoid

burning. taste with salt and pepper.
Serve with boiled potatoes and green salad.
You will now enjoy the familys undisguised admiration and get a
reputati on of being a perfect chef! (If you do not have a hare, I
guess you could use a white-tail or whatever venison you
have..........) Have a nice time in the kitchen and at the dinner
table! Your Swedish cook (Amateur that is) :-)
Thorsten Imme Thorsten Thorsten.Imme@elema.siemens.se rec.hunting
Yield: 1 servings
HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY
50 gm butter
1 1/2 kg hare or rabbit joints, or
1 stewing veal or
1 chicken joints
450 gm washed and trimmed
1 leeks, thickly sliced
1 finely
175 gm pot barley
900 ml water
3 tablespoon [generous] red or
1 white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage
1 leaves, or
1 tablespoon dried sage
In 7th century England, herbs were one of the few flavourings

available to cooks and were used heavily...
Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning.
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
hours or till the meat is really tender and ready to fall from the
bone. Add the sage and continue to cook for several minutes. Adjust
the seasoning to taste and serve in bowls-- the barley will serve as
a vegetable.
All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson,

1987, British Museum Publications.
From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu From: Glen Jamieson

Date: 12-31-02
Yield: 6 servings
Page 664
HAROLD'S DEER LOGS
2 lb ground deer (or beef)

2 tablespoon tenderizer (use powder or
1 liquid)
1/4 cup water
Combine ingredients and roll into several logs in a casserole dish.

Cover with foil. Let set in refrigerator 24 hours, then bake,
covered, at 300 degrees for 1 hour and 15 minutes. If desired, pour a
can of cream of mushroom soup mixed with half can of water over the
logs before baking.
Serve with wild rice.
Terry Van Kirk Oceanside CA ICQ 12129575 From: "Terry Van Kirk"
<tvankirk@pacbeldate: Fri, 14 May 1999 07:05:05 ~0700
Yield: 4 servings
HARVEST PUMPKIN SOUP
By: Spirit of the Harvest
1 small (12 inch) pumpkin

3 tablespoons maple syrup or honey
1/2 teaspoon ground dried spicebush berry or all; spice
4 cups venison broth
Preheat the oven to 350 F, place the pumpkin in a baking pan and bake for
one hour, or until the skin of the pumpkin is easily pierced with a
knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in
half and scrape off the seeds (save the seeds to make slow-roasted
pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or
puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat
slowly. Gradually stir in the broth to reach the desired consistency.
Simmer until hot. Garnish with nuts, seeds, and scallions.
Serve this Northeastern Woodland Indian pumpkin soup recipe the

traditional way, in a bowl made out of a pumpkin that has had the top
cut off and the seeds cleaned out.
Yield: 4 to 6
Page 665
HASEN PFEFER
2 lb rabbit meat
1 vinegar and water
3 cloves
2 bay leaves
1 salt and pepper
2 tablespoon butter
1 cup sour cream
Place rabbit meat in a bowl or jar and cover with equal parts vinegar
and water. Add one large sliced onion, salt and pepper, cloves and
bay leaf. Let the meat soak in this solution for 2 days. then remove
the meat and brown in hot butter, turning it often. Gradually add
some of the sauce in which the meat was pickled. Let simmer until the
meat is tender (about 30 minutes). Just before serving stir 1 cup of
thick sour cream into the sauce.
Yield: 4 servings
HASEN PFEFFER
1 lb rabbit, deboned
1 vinegar
1 water
1 salt & pepper
1 cloves, whole
1 bay leaf
1 butter
1 cup sour cream
The rabbit meat should be placed in a jar and covered with equal
parts of vinegar and water. Add one large sliced onion, salt and
pepper to taste, clove and bay leaf. Let the meat soak in this
solution for 2 days, then remove the meat and brown in hot butter,
turning it often. Gradually add some of the sauce in which the meat
was pickled. Let simmer until meat is tender (about 30 minutes). Just
before serving, stir 1 cup of thick sour cream into the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Yield: 1 servings
Page 666
HASENPFEFFER
1 large or 2 small rabbit[s]

1/2 cup vinegar
1 1/2 cup water
1 cup dry red wine
2 cup onion, sliced
1 teaspoon salt
1 teaspoon fresh ground pepper
8 nails of clove
3 bay leaves
1 flour, for dredging
1/3 cup butter
1 tablespoon sugar
3 tablespoon flour
1 cup sour cream
Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in
the next 10 ingredients. Remove the rabbit, drain, dry, dredge in
flour and brown in butter in a heavy saucepan or Dutch oven. Strain
the marinade and add to the rabbit, cover and simmer 1 hr. Arrange
the rabbit on a warm platter and set aside. Add the sugar to the
broth. Blend 3 Tbl flour with a little water and add to the broth.
Just before serving stir in the sour cream. Pour over the rabbit and
serve with noodles.
Yield: 7 servings
Page 667
HASENPFEFFER #1
1 young rabbit
2 centiliter garlic; sliced
1 bay leaf
2 teaspoon salt; optional
1 1/2 cup onions; sliced
1 tablespoon flour
1 bottle dry red wine
1 tablespoon unsweetened chocolate; grated
1 french or italian bread; sauteed and sliced
Have the rabbit disjointed and cleaned. Pour boiling water over it,
scrape, rinse, and dry. In a glass or pottery bowl combine the
vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons
of the oil. Add the rabbit and marinate in the refrigerator for 48
hours. Drain.
Put the bacon in a Dutch oven and cook until lightly browned. Add the
sliced onions and cook until golden.
Blend in flour and add rabbit. Cook 10 minutes turning the pieces
several times. Add the wine, bring to a boil, and stir in the
chocolate. Cover and cook over low heat 1-1/2 hours or until tender;
add salt and pepper to taste after 1 hour. While the rabbit is
cooking, saute the white onions in the remaining oil until golden.
Arrange the rabbit on a hot platter with the sauteed onions and bread
around it. Serve with noodles.
Source: The Complete Round the World Meat Cookbook.

Yield: 4 servings
Page 668
HASENPFEFFER #2
----JUDI M. PHELPS----
4 lb rabbit
2 teaspoon salt; optional
1 bay leaf
1/2 cup onions; chopped
1 tablespoon mixed pickling spice
1/2 cup flour
4 tablespoon butter
1 cup onions; thinly sliced
2 tablespoon sugar
1/2 cup sour cream
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted

cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt,

pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit
and let marinate in the refrigerator for 3 days. Turn the pieces
occasionally. Drain the rabbit; strain and reserve the marinade. Dry
the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit
and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups
marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is
tender. Turn the pieces occasionally and add more marinade if needed.
Taste for seasoning. Mix the sour cream into the gravy just before
serving.
Source: The Complete Round the World Cookbook by Myra Waldo.

Yield: 4 servings
Page 669
HASHED HOMINY

2 cup cooked hominy, drained
2 thinly sliced green onions (opt)
4 eggs, beaten
1 salt and pepper
Heat drippings in a 10" nonstick or well-seasoned iron skille over

med. heat. Add hominy and green onions. Saute until lightly
browned. Pour in eggs and season with salt and pepper. Stir, then
allow eggs to set. Turn mixture with a pancake turner and allow to
brown lightly on the other side. Serve with bacon and biscuits or
corn bread for breakfast or brunch. Hashed Hominy is also a good
luncheon or dinner dish if you add a watercress salad.

[JOHN__CARRIE]

Yield: 4 servings
Page 670
HASSENPFEFFER

1/2 cup vinegar
1 1/2 cup water
1 cup dry red wine
2 cup onion, sliced
1 teaspoon salt
1 teaspoon fresh ground pepper
8 nails of clove
3 bay leaves
1 flour, for dredging
1/3 cup butter
1 tablespoon sugar
3 tablespoon flour
1 cup sour cream
Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in
the next 10 ingredients. Remove the rabbit, drain, dry, dredge in
flour and brown in butter in a heavy saucepan or Dutch oven. Strain
the marinade and add to the rabbit, cover and simmer 1 hr. Arrange
the rabbit on a warm platter and set aside. Add the sugar to the
broth. Blend 3 Tbl flour with a little water and add to the broth.
Just before serving stir in the sour cream. Pour over the rabbit and
serve with noodles.
Yield: 7 servings
Page 671
HATTIE''S VENISON CHILI CON CARNE
2 lb venison
2 large onions
10 cloves garlic
1 quart nonfat beef broth
3/4 teaspoon salt
Take 2 lbs. of venison, either meat or venison burger. If using meat,

cube it, and brown in batches in olive oil (about 2 Tbsp) in a large
skillet ( I prefer a ten-inch cast iron skillet - not Caphalon!!). If
using venison burger, just brown it. Drain the meat.
In a three to four quart heavy pot (mine is a Le Creuset that I bought

at the Salvation Army in Santa Cruz, CA), heat one Tbsp of olive oil
and saut, two large onions which have been sliced.
When the onions are limp, but not yellow (don't overcook them, maybe 7
minutes tops) add about 10 cloves of garlic which have been mashed and
minced. When the garlic scents up, add the meat. Add one quart of
homemade chicken or beef stock. If you don''t have your own stock, try
Campbell's low-sodium chicken stock.
Add the spices. Crush the oregano in your hand before adding. Bring to
a boil, reduce to a simmer, cover, and simmer for at least three hours
or until the meat is fork-tender.
Even though venison is very lean, the chili should be defatted. I do

this by letting it cool and then refrigerating the chili overnight.
The next day, I remove the fat.
Notes
The amount of seasoning will make a sprightly but not incendiary

chili. If you're going for the burn, use beef (why waste venison?) and
add three to four fresh chili peppers.
Chili powder can be purchased in bulk at most alternative grocers. The

chili powder is made from only ground up chilies. Don't use commercial
mixes, which include spices and salt which take all the fun out of it.
To serve, reheat. Some like to thicken the chili with masa or fine
corn meal. To do this, mix some about 1/4 cup fine corn meal with
enough water to make a thin paste (no more than one cup of water). Add
this quickly to the chili as it simmers, stir like crazy, or you may
get lumps. If you use the masa, be sure to cook the chili for at least
another 20 minutes or so, or it may taste pasty.
Page 672
Serve it up in bowls with rice, beans, bread or whatever on the side.

Coleslaw would be the only salad I'd serve with this.
It freezes beautifully.
Recipe by: Susan Hattie Steinsapir http://www.andreas.com/susan/
From: Snardo@onramp.Net
Yield: 6 servings
HAWAIIAN WILD BOAR SAUSAGE
1 wild boar sausages
Pigs are what they eat. That's why we only hunt and eat wildboar from
certain areas of our island (Maui). The pigs from the east end of the
island where they feed on mangos and guavas are very good eating,
these pigs also have the blood of domestic breeds gone feral, so they
have a higher fat content. All this equals great wild game without
the gamely taste. In the forests above my home the wildboars feed in
ferns and shrubbery which gives them a very gamey almost inedible
taste. I'd rather drive acouple hours to harvest good tasting game.
For wildgame sausage, adding belly pork from the butcher will
increase the fat content in the otherwise extremely lean wildgame
meat, making the sausage more tender, less mealy in consistancy.
Spy in Hawaii From: Spydaman <spydaman@shaka.Com>
Yield: 4 servings
Page 673
HAWKEYE - STUFFED QUAIL
12 quail; dressed
1 lb lean bulk pork sausage
12 slice bacon
1/4 cup butter or margarine; divided
2 cup red wine
2 tablespoon grape jelly
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse quail thoroughly with cold water; pat dry. Spoon sausage
into body cavity of quail. Wrap 1 bacon slice around each quail, and
secure with a wooden pick.
Melt 1 tablespoon butter in a skillet; add quail, 3 or 4 at a
time. Cook until browned on both sides. Remove and place in a 13" by
9" by 2" baking dish. Repeat procedure with remaining quail. Drain
pan drippings, reserving 1 tablespoon.
Combine remaining 3 tablespoons butter and pan drippings in
skillet; add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually add wine; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in jelly,
salt, and pepper. Pour over quail. Bake at 325 degrees F for 45
minutes or until done.
Source - "Southern Living 1989
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net

http://www.ilos.net/~q591b4/recipe
Yield: 6 servings
HAZRUQUIVE (HOPI WHOLE CORN AND BEAN SPROUTS) - MODERN
6 ears dried white or speckled corn, broke; n into 3 to 4 inch length

1 bunch bean sprouts
1 pound salt pork (or 1/2 cup pork dripping; s)
1/4 c salt
Wash corn well to remove dust. Put corn into a saucepan, cover with water,
and add salt and salt pork (or drippings). Cover saucepan and simmer corn
until ender, usually overnight. (A crock pot is perfect for this!) The next
morning, wash bean sprouts until water runs clear, cut them in 1 1/2 inch
lengths, and add to corn. Cover and continue simmering until sprouts are
tender and the kernels on the cobs pop - about three hours. Serve with
plain or chile piki bread.
Page 674
HEARTY BUFFALO STEW
2 lb buffalo stew meat -- 1

1 cubes
5 carrots -- chopped
1 large onion
3 stalks celery -- sliced
1 can tomatoes -- (1lb. 12oz.)
1/2 cup quick cooking tapioca
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
Trim all fat from meat. Put all ingredients in slow cooker. Mix
thoroughly. Cover and cook on low for 12 hours (high for 5 to 6
hours). Makes 4 to 6 servings. From "Taste ofTexas"
Recipe By :
Yield: 6 servings
Page 675
HELEN'S CHRISTMAS DUCKS
2 ducks
2/3 tablespoon baking soda
1 medium apple
2 tablespoon butter
1 stuffing mix (optional)
5 slice dried bread
1 duck gizzards frm 2 ducks
1 onion, minced
1 salt and pepper
2 eggs
3 tablespoon milk
rinse ducks thoroughly. Plcae Duck in a pot. COver with water. Add
2-3 tbsp of baking soda. soak ove rnight. Drain & rinse in morening.
Stuffing mix boil gizzards 30 mins until tender cookl. grind in meat
grinder add 4-5 slices bread dried. brokin into pieces. Saute` a med
chopped onion in 1 tbsp butter add mix. beat 2 eggs and 2-3 tbsp
milk. slat and pepper to taste. Place 1/2 of mix into each duck
cavity.
place duck in a roaster rub skin with butter . Salt and pepper to
taste. Place apples slices on each duck. Add enough water to cover
bottom of pan to prevent burning. After 30 mins, place onionc slises
on duck. roast at 350 for 2-3 hrs checking for tenderness.
from NAHc
From: Lisa Wilson Date: 16 Dec 96 National

Cooking Echo Ä
Yield: 1 servings
Page 676
HERB AND WINE-MARINATED VENISON ROUND STEAK
1 2/3 cup burgundy

2 tablespoon onion flakes; dehydrated
2 teaspoon thyme; leaves
2 teaspoon salt
1/4 teaspoon pepper
3 lb venison; round steak
1 cup water
1 pkg brown gravy mix
Combine burgundy, oil, onion, thyme, salt, garlic powder and pepper
and mix well. Place in a ziplock bag and pour mixture over steak.
Seal bag, excluding as much air as possible. Marinate for at least
eighteen hours in refrigerator, turning occasionally.
Drain steak and reserve marinade. Grill steak over hot coals for 15 to
20 minutes on each side or to desired doneness (should be cooked to
medium for maximum tenderness--overcooking will toughen).
Strain reserved marinade and combine with 1 cup water and gravy mix in
a saucepan. Bring to boiling point, stirring constantly, and cook
until slightly thickened. Serve with steak.
Recipe by: The Complete Venison Cookbook
From: Dkkirwan@creighton.Edu
Yield: 6 servings
Page 677
HERB MARINADED DEER ROAST
1 deer roast
1 onion, chopped
4 tablespoon flour
1 cup beef broth
1 tomato, peeled and chopped
1 teaspoon thyme
1 teaspoon tarragon
Cook deer over hot charcoal for 3-4 hours, basting often with the
marinade, but reserving one cup for the sauce. Heat oil in a pan and
add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook
and stir over moderate heat for 15 minutes or until flour is brown.
Stir in the broth and reserved cup of marinade and bring to a boil.
Reduce heat. Add tomato and herbs. Simmer one hour. Correct
seasonings. Serve with meat. Source: Feb 83
Times-Picayune/States-Item, New Orleans LA Courtesy of Shareware
PROFESSIONAL RECIPE CLIPPER 2.0
Yield: 1 servings
Page 678
HERB ROASTED RABBIT AND POTATOES
4 lb rabbit [cut into 8 pieces,

1 rinsed & patted dry]
8 medium red potatoes [quartered]
24 large cloves garlic
4 oz slab bacon, [rind removed
1 & cut into 1 cubes]
6 tablespoon fresh rosemary leaves or
2 tablespoon dried rosemary
2 teaspoon coarsely ground black pepper
1 coarse salt, to taste
1 (optional)
6 sprigs rosemary, for garnish
1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic
cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
the olive oil, and toss to coat. Bake for 30 minutes.
3. While the potatoes and garlic are roasting, combine the bacon
and 2 tablespoons of the oil in a large skillet, and place over low
heat. Cook just until the bacon begins to wilt. Then remove the bacon
with a slotted spoon, and set it aside.
4. Saute the rabbit, in batches if necessary, in the skillet,
setting the pieces aside as they are browned. Reserve 2 tablespoons
of the pan drippings.
5. Remove the roasting pan from the oven, and reduce the heat to 350
degrees.
6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan
drippings, and remaining 3 tablespoons oil to the roasting pan with
the potatoes and garlic. Toss thoroughly, and return the pan to the
oven. Bake for 20 minutes.
7. Sprinkle the reserved bacon over the top, and bake until the
meat is tender and the vegetables are golden, another 20 minutes.
8. Arrange the mixture on a warmed platter, and garnish with the
rosemary sprigs.

Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
786-1120
Yield: 6 servings
Page 679
HERBED KANGAROO LOIN FILLETS
1 kg kangaroo loin fillets

1 bunch oregano
1 bunch marjoram
100 gm drained sun-dried tomatoes
1 in oil, chopped
125 ml (1/2 cup) oil from sun-dried
1 tomatoes
60 ml (1/4 cup) walnut oil
375 ml (1 1/2 cups) beef or brown
1 stock
10 gm dried mushrooms, sliced
1 fresh herbs, for garnish
Place meat in a flat dish with herbs, tomato and oils. Turn to coat
well with the mixture. Cover and marinate for at least 2 hours at
room temperature, or overnight, refrigerated, turning occasionally.
Bring meat to room temperature then drain and reserve marinade.
Heat a cast-iron grill pan (with removable or ovenproof handle) on
top of the stove until just smoking. Cook the meat for 2 minutes on
each side. Spoon reserved marinade over the meat. Transfer pan to
a 220C oven and bake for 5 minutes. Remove from oven, cover and
stand in pan for 5-10 minutes before slicing. (Do not be tempted to
leave meat in oven for any longer than 5 minutes as it will continue
to cook when removed from oven.) Remove from grill pan once out of
the oven if you prefer meat more rare. Meanwhile, bring stock to
the boil in a small saucepan and cook for 2 minutes, add dried
mushrooms, cover and stand for 30 minutes. Add meat pan juices
and reheat quickly as meat is being sliced. Cut fillets diagonally,
garnish with fresh herbs and serve with roasted potato chunks and a
green salad, if desired. Pass mushroom sauce separately.
Bon Appetit - Exec.Chef Magnus Johansson
Source: Australian Gourmet Traveller July '94
Yield: 6 servings
Page 680
HERBED SHOULDER ROAST
4 lb venison shoulder roast; floured & seasoned with s

1 onion, sliced
1/2 green pepper, chopped
16 oz can tomatos
1/2 cup port (wine)
1/2 teaspoon fresh chopped parsley
1/2 teaspoon thyme
2 whole cloves
10 peppercorns
1 bay leaf
Brown floured roast in oil in dutch oven over medium-high heat. When
brown,remove meat from pan, set aside.
Fry onions, peppers and garlic for 5 minutes, stirring often. Add
tomatos,port, herbs and spices. When mixture comes to a boil, add the
roast and baste with sauce. Cover and place in a pre-heated oven at
350 degrees and cook for about 2 1/2 hours or until tender. Baste
several times with pan juices during roasting. Slice thin and serve
with pan juices. Serves 4-6.
SOURCE: Musicon Farms; 157 Scotchtown Rd., Goshen, NY 10924 (914)

294-6378 Typed in by Blanche Nonken
Yield: 5 servings
Page 681
HICKORY BARBECUED RABBIT
1 1/2 cup catsup

12 oz can beer
8 oz jar salsa jalapeno
1 cup tomatoes and chiles (ro-tel)
1 cup red wine
1/2 cup vinegar
1/4 cup plus 3 tbsp worcestershire sauce
1 lemon; thinly sliced
1/3 cup prepared mustard
1/4 cup pepper
1 tablespoon celery salt
1 tablespoon hot sauce
1/2 teaspoon salt
1 canned jalapeno pepper; seeded, rinsed, and chopp
2 rabbits; skinned and quartered
: Combine all ingredients except rabbit in a large Dutch oven; stir

well. Bring to a boil; reduce heat and simmer 10 minutes, stirring
occasionally. Set aside to cool.
: Place rabbit in a large shallow container; pour sauce over top.
Let stand 3 to 4 hours.
: Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit
from sauce, and place cavity side down on grill. Grill about 30
minutes, brushing occasionally with sauce; turn. Cook an additional
30 minutes or until done, brushing occasionally with the sauce.
Yield: 8 servings
From Claude Steele of Texas in October, 1982 "Southern Living" Typos

by Jeff Pruett
Yield: 8 servings
Page 682
HIDATSA STUFFED SUGAR PUMPKIN
1 sugar pumpkin, 4-5 pounds

2 teaspoon salt
2 tablespoon rendered fat
1 lb ground buffalo, venison or beef
3 eggs, beaten
1 teaspoon crushed, dried sage
1/4 teaspoon pepper
Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings
and seeds. Reserve seeds for another use. Prick the cavity with a fork and
rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add
meat and onion and saute over medium-high heat until browned. Off the heat,
stir in wild rice, eggs, remaining salt, sage and pepper.
Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a
shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or
until tender. Add more water to the pan as neccessary to avoid sticking.
To serve, cut pumpkin into wedges, giving each person pumpkin and
stuffing.
Source: Spirit of the Harvest
Yield: 6 servings
Page 683
HIDATSA STUFFED SUGAR PUMPKIN (NORTH DAKOTA)
a 10-inch diameter sugar pumpkin, a; s round as you can get it

2 lbs. or so of fresh ground turkey meat
1 medium onion, diced small
7 small red potatoes*, peeled and diced sma; ll
3 medium-large carrots, sliced thin
½ c pure maple syrup
2 c fresh yellow or green beans
a dozen sprigs of fresh thyme (we u; sed lemon thyme)
5 good sized, fresh sage leaves
1 tbsp cinnamon
1 tbsp olive oil
fresh ground pepper to taste
salt to taste
We visit two of the Three Sisters; squash and beans.
o Preheat the oven to 400o F.

o Cut off the pumpkin top and save it. Clean out the inside
(save the seeds for roasting later). Heavily score the inside of the
pumpkin with a paring knife.
o Pour the maple syrup into the pumpkin. Lean the pumpkin on
its side to allow the maple syrup to coat the pumpkin meat. While
assembling the recipe, rotate the pumpkin every few minutes to coat
the entire inside.
o Strip the leaves from the thyme.
o Chop the thyme and the sage leaves small.
o Trim the beans and cut to 1-inch lengths.
o Par cook the potatoes, carrots and beans.
o Using the oil, sauté the onions, but not to the point of
carmelization.
o Brown the ground turkey in a skillet (or venison, buffalo,
beef) and drain off the excess water/fat.
o Combine in a large mixing bowl; the cooked ground turkey, the
par-cooked carrots, potatoes, beans, the sautéed onions, the cinnamon
and the herbs. Mix well. Saly & pepper if you wish.
o Pour the excess maple syrup into a container.
o Fill the pumpkin with the mix but don't pack it down. Add the
excess maple syrup on top.
o Seat the pumpkin lid firmly on top (important for keeping the
steam in the pumpkin).
o Put the pumpkin in a shallow baking pan with ½ inch of water.
During cooking, don't let the water evaporate too much.
o Cook the pumpkin for 2 hours. Check after 90 minutes to see
if the pumpkin meat is tender, using a fork (from the inside).
Cooking time will vary depending on the thickness of the pumpkin meat.
o Cut the pumpkin into wedges, serving both wedges and stuffing.
o Salt & pepper to taste
Variations might be: rice or wild rice in place of potatoes, dry rub
the inside of the pumpkin with salt and dry mustard, use honey
instead of maple syrup, use eggs (3) in the mix to make it more
meatloaf like.
Page 684
* The red potatoes will be waxier, retain their shape, and not turn
brown as quickly. After dicing, put them in a bowl with a wet paper
towel over them to prevent browning.
HOLBERT'S VENISON SAUSAGES
6 lb venison
2 lb pork
6 teaspoon sage
6 teaspoon salt
To six pounds of fresh-killed venison, allow two pounds of fresh fat

pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of
sage leaves, dried and powdered, the same quantity of salt, and the
same of ground black pepper. Having mixed the whole thoroughly, pack
it down hard in stone jars, and keep it well covered in a cool dry
place. When wanted for use, make it into small flat cakes, and fry
them. From: Richard Lee Holbert <oldag85tx@chdate: Wed, 12 Nov 2003
13:10:06 -0600
Yield: 4 servings
HOLIDAY RUMP ROAST
4 lb venison rump roast

1/2 teaspoon rosemary or several sprigs fresh ro; semary
1 centiliter garlic, slivered
1 cooking oil
Cut slits in top of roast and insert sliver of garlic and rosemary in
the pockets. Rub the roast with cooking oil and let sit at room
temperature for 1 hour. Place the roast in a baking dish. Roast in
a preheated 450 degree (F) oven for 15 minutes. Lower heat to 350
degrees and roast for 1 hour 15 minutes. If using a meat thermometer,
the internal temperature should be 155 degrees for medium rare. For a
larger roast, cook for about 18 minutes per pound at the 350 degree
temperature. Allow roast to rest 10 minutes before carving.
SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914)

294-6378 Typed in by Blanche Nonken.
Yield: 5 servings
Page 685
HOLYOAK'S VENISON SWISS STEAKS
1 cup water
1 cup vinegar
3 tablespoon salt
1/2 onion or apple
1 steaks or patties in small
1 portions
1 flour
1 salt & pepper
1 onion powder
1 garlic powder
1/2 pint homemade chili sauce
1 can tomatoes
I have been cooking with venison since I was a little little girl.
The venison we kill here every year is very mild and not gamey at all
so I don't have to worry about the taste too much, I can use it as
if it were ground beef. But I have found that when we do get gamey
tasting venison, I marinate the meat overnight in a solution of 1 c.
water, 1 c. vinegar, 3 T. salt, 1/2 onion or apple cut in chunks. It
seems to take away that nasty taste and you can use it in almost any
recipe. Here is a good recipe that I like. It works with burger or
steaks.
Combine flour and seasonings. Dredge steaks in flour mixture. Place

in hot skillet and brown on both sides. Turn heat down and cover.
Turn every 10 min till cooked through. Pour chili sauce and tomatoes
over top and simmer 15 min or till tomatoes are tender and break
easily.
Marinade:
From: Yu175031@yorku.Ca (Chiao-Hui Liu)
Yield: 4 servings
Page 686
HOME-MADE BEEF JERKY
2 lb flank steak, trimmed *

1/4 cup soy sauce
2 tablespoon liquid smoke flavoring
1 1/2 teaspoon seasoned salt
1 1/2 teaspoon onion salt
1/2 teaspoon pepper, freshly ground
1 nonstick vegetable cooking
1 spray
* Use lean venison or elk flank if it is available.
1. Freeze the flank steak until partially frozen, about 1 hr. Using a
sharp knife, cut diagonally across the grain into 1/4-inch-thick
strips. (For chewier jerky, cut with the grain, but this is only
recommended for card-carrying cowboys.)
2. In a large plastic bag (preferably the self-sealing kind), mix the

remaining ingredients except the cooking spray. Add the sliced beef
and mix well. Seal the bag and refrigerate for at least 8 hours or up
to 24 hours, turning the bag occasionally so the beef strips are
evenly marinated.
3. Remove an oven rack from the oven and lightly spray the rack with
nonstick vegetable spray. Remove the strips from the marinade,
shaking off excess marinade. Pat the strips dry with paper towels.
Arrange the strips, close together but not touching on the rack. Line
the bottom of the oven with aluminum foil (to catch drips).
4. Preheat the oven to 150 F. Place the oven rack with the jerky in
the oven. Bake until a cool piece of jerky (remove from the oven and
cool 5 mins) breaks when bent, about 5 hours. Blot any surface fat
with paper towels. Cool completely. Store in an airtight container
for up to 1 month at cool room temperature, 3 months in the
refrigerator, or 6 months in the freezer. Makes about 1 lb from M.K.
Borchard of Borchard Feedyard of Brawley, CA.
from my kitchen to yours.....Dan Klepach
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Iris Grayson Date: 24 Feb 97 National

Cooking Echo Ä
Yield: 1 servings
Page 687
HONEY ROAST PHEASANT
1 pheasant
1/2 cup honey
1/2 cup creamy peanut butter
1/2 teaspoon msg.-optional
Pheasant season in my area always came around Thanksgiving, this

recipe has pleased many for the holidays.
Combine all ingredients but the pheasant in a medium saucepan. Cook

over low heat until peanut butter is melted, stirring frequently.
Place the pheasant in a roasting pan. Pour the sauce over the bird,
cover and place into the refrigerator overnight.
Bake at 350 degrees for 1 hour, basting frequently with the drippings.
This recipe goes well with fresh vegetables, mash potatoes, gravy, and
macaroni and cheese.

Yield: 1 servings
HONEYED GOAT BRISKET (VENISON OR BUFFALO MAY SUBSTITUTE)
By: Alva Irish
dash oil
6 goat young goat briskets
1 1/4 cups wine, kosher sweet
1 package onion soup mix
dash parsley
dash garlic powder
1/2 cup honey
Preheat oven to 325 degrees Fahrenheit. Put meat in roasting pan. Pour wine
in a 2- cup measuring cup. Add honey and stir well. Sprinkle parsley, soup
mix and garlic powder over meat. Pour on wine mixture.
Bake for 2 hours. Baste. Add water or wine if needed. Cool a little and
slice.
Page 688
HOPI CORN STEW
1 cup roast beef or ground beef; chopped

2 cup fresh corn; cut from cobs
1 cup zucchini squash; cubed
2 cup water plus
2 tablespoon water
This recipe is a good way to use up a bit of leftover roast beef or

ground beef.
Heat shortening in a large heavy skillet. Brown meat and add salt and
pepper to taste. Add squash, corn and 2 cups water. Simmer about 30
minutes, or until vegetables are almost tender.
In a cup, stir together cornmeal and 2 tbsp water to make a paste.

Stir thickener into stew. Stir about 5 minutes to prevent sticking.
Formatted by Carolyn Shaw, owner Home Hearth Food

Posted to Home Hearth Food Digest V1 #15 by elaya@juno.com (Elaya k
Tsosie) on May 18, 1997
Yield: 1 servings
Page 689
HOPI CORN STEW WITH BLUE DUMPLINGS
----INGREDIENTS----
1 stew
1 tablespoon ground new mexico red pepper 4 cu; p corn kernels
1 small zucchini
4 cup water
1 salt to taste
1 blue dumplings
2 cup blue cornmeal
2/3 cup milk
----DIRECTIONS----
1 1/2 lb ground goat or beef
1 green bell pepper, chopped
1 small yellow squash
2 tablespoon whole wheat flour
1/2 teaspoon salt
The Stew: Heat drippings over medium-high heat in a large stew-pot or

Dutch oven. Add the meat and saute until lightly browned. Stir in
onion, pepper and ground chili. Saute until onion is translucent, 3-4
minutes. Stir in corn, zucchini and squash and add enough water to
cover. Bring to a boil and reduce heat to medium-low and simmer 30-40
minutes, until meat and vegetables are tender. In a small bowl,
combine flour and 2 tablespoons broth from the stew. Whisk back into
the stew and simmer until thickened. Add Blue Dumplings to the stew
during the last 15 minutes of cooking time. The Dumplings: In a
mixing bowl combine cornmeal, baking powder, drippings and salt. Stir
in enough milk to make a stiff batter. Drop by tablespoons into the
stew during the last 15 minutes of cooking.
Yield: 1 servings
Page 690
HOPPIN' JOHN
8 ounces dried black-eyed peas

salt, to taste
4 ounces large-diced bacon
4 ounces diced onion
4 ounces diced pepper
1/4 ounce minced garlic
1/2 teaspoon crushed red pepper
8 ounces long-grain rice
1 quart chicken stock
1 bay leaf
1 thyme sprig
pepper, to taste
Sort the black-eyed peas and rinse well with cold water. Simmer in enough
water to cover for 30-35 minutes, or until they are barely tender to the
bite.
Add salt, to taste, for last 10 minutes. Drain black-eyed peas and reserve.
Fry the bacon in a large pot until crisped. Remove the crisped bacon with a
slotted spoon and reserve. Add onion and pepper to the pot and stir
frequently until translucent, about 5-6 minutes. Add garlic and crushed red
pepper and continue to saute another minute. Add rice and saute, stirring
frequently until coated with oil and heated through. Heat stock. Add stock
and drained black-eyed peas to the rice. Bring to simmer, stirring once or
twice to prevent the rice from clumping together or sticking to the pot
bottom. Add bay leaf and thyme. Cover pot and place in 350-degree oven, or
leave over low heat on stovetop.
Cook until rice and black-eyed peas are tender to the bite, about 12-14
minutes. Remove from heat and let stand 5 minutes. Uncover, separate the
grains and release the steam. Stir in reserved bacon.
Adjust seasoning with salt and pepper, to taste, and serve the hoppin' John
on heated plates at once, or keep hot for service.
Yield: 10 portions.
Page 691
HORSEMAN STEW (PASTISSADA)
2 lb horse meat
4 teaspoon olive oil
2 oz butter
1/2 lb onions
1 1/4 lb pureed tomatoes
1 salt
1 pepper
1 pint of red wine
*Wine should be either Amarone, Bardolino, or Valpolicella
Tenderize the meat by pounding it with the dull side of a heavy

knife, and cut into cubes. Heat the oil and butter in a large pan,
and brown the chopped onions.Add the tomatoes and the meat. Salt and
pepper to taste, and cook for about half an hour. Pour in the wine,
cover and cook over low heat for atleast 3 hours. Serve with Polenta
or Potato Gnocchi.
Note: Pastissada is better reheated the next day.
Compliments of:
Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe From:

Answers@ilos.Net Date: 13 Jul 97 Meal-Master Format
Yield: 1 recipe
HOW TO BOIL A LEG OF MUTTON
1 leg of mutton
Cut off the shank bone, and trim the knuckle. If it weighs 9 pounds,
it will take 3 hours to cook it. Parsley and butter, or capon sauce
should be served with it. Onion sauce, turnips, spinach and potatoes
are also all good with it.
Yield: 1 recipe
Page 692
HOW TO CORN OR PICKLE BEEF OR VENISON
1 text only
Well, with all the talk about the corned beef and how much salt it
has, I dug out the following recipe that was used on the farm to make
"Corn or Pickled Beef Or Venison."
It is best to cut the meat into 4 to 6 lb pieces. Have barrel ready

and spread a layer of salt on the bottom. Rub each piece of meat
wtih a mixture of salt and pepper and pack down in layers, covering
each with a layer of salt. The top layer should be of salt. Let
stand overnight.
In the morning pour on the following brine: For 25 lbs of meat: 3 lbs
Salt 1/2 t Saltpeter 1/2 c Brown Sugar, Packed Or Molasses 1/2 t
Baking Soda 2 Gals Water
Dissolve the ingredients in 2 gallons water, stir until salt is

dissolved. Test with an egg; if it floats, fine if not, add more
salt. Pour over the packed, salted meat and if necessary, pour on
more water to cover the meat. Invert a dish over itand put a heavy
weight on it, to be sure that the meat will not float. It maybe used
in 2 to 3 weeks. For 100 lbs of meat, double all ingredients.
Posted by Stephen Ceideberg; November 18 1992.
Yield: 1 servings
Page 693
HOW TO JUDGE A SQUIRREL'S AGE
1 info file
1. Ear pliability. A younger animal will have soft, pliable ears

even after rigor mortis sets in. An older animal will have dry,
stiff ears.
2. Fur condition and tightness to skin. An older animal will have

drier fur with more hollowness to the individual hair shafts, and the
pelt will be tighter to the muscle. The skin may also be thicker,
and show less of a fatty deposit on the underside.
3. Teeth size, coloration and wear. Older animals have worn,

smoother and yellower teeth. Whiter, smaller, sharper teeth are the
sign of a younger animal.
4. General muscle tone, flexibility, tenderness. A younger animal

will retain more pliability even when dead, and a finger poked deeply
into a haunch will cause the meat to dent in and then rebound more
quickly.
Age matters somewhat less than diet and condition. An older animal
that is still fat and tender can be very good eating indeed - look
for yellow fat deposits around the kidneys and haunches to indicate a
better chance of tenderness. But even an old, tough squirrel has a
lovely sweet flavor that can be beautifully brought out in a simple
stew with lemon juice, spring lily bulbs or fresh garlic greens and
potatoes.
I've tasted all manner of exotic game from around the world, and in
truth, plain old American squirrel still ranks up there with my very
favorites.
Tanith Tyrr
To these, I add the suggestions of a co-worker and lifelong squirrel

hunter (his name is Marty Skinner):
Size: Don't use a scope when hunting them. Mature squirrels (3-4
years) are noticeably larger.
Greyness: Yes, even grey squirrels go grey. Check around the light
fur on the belly and also around the whiskers, the hair on an older
squirrel will be greying.
Tail: Young squirrels have spikey tails. As they age, the tail
lengthens, the hair continues to grow, and it become more full.
From: paulhinr@mindspring.com (Paul Hinrichs) From: Tanith@tyrr
Yield: 4 servings
Page 694
HOW TO PREPARE WILD GINGER
1 wild ginger
1 canadian snakeroot
Wild ginger is sometimes called the Canadian snakeroot and was widely
used by the Indian tribes in the northern parts of the US and Canada.
The plant grows in shady woods. The leaves are an odd chocolate
color and the flowers are picked and boiled in water. When the
solution has been boiled down to the right consistency it has a
strong smell of ginger. The root can also be prepared and boiled in
water; the solution is then placed in the sun to evaporate. The
resulting powder can be used as ordinary ginger.
Yield: 1 info
HUNGARIAN ROAST DUCK
2 wild ducks
1 garlic salt to taste
1 pepper to taste
2 apples; quartered
2 onions; quartered
6 slice bacon
3 cup sauerkraut
4 juniper berries; crushed
2 teaspoon caraway seed
2 slice bacon; cooked & crumbled
Sprinkle ducks inside and out with salt, pepper, and paprika. Place
apple and oinion quarters in cavity of each. Cover breasts with
bacon and fasten with string. Place ducks, breast side up, in baking
pan. Roast in preheated 350 F oven 1 to 1 1/4 hours, or 15 minutes
per pound, basting frequently with butter.
Combine sauerkraut, juniper berries, caraway seeds and bacon in

shallow casserole. Mix well. Place in oven 20 minutes before ducks
are done.
Discard apple and onion quarters; remove string. Carve ducks.

Arrange duck slices on sauerkraut and serve with potato pancakes,
plum jelly, and hot biscuits.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by

Dave Sacerdote From: Dave Sacerdote Date: 09-12-96
Yield: 4 servings
Page 695
HUNTERS PIE
1 rabbit; skinned and boned

2 lb stewing venison
2 tablespoon crushed black peppercorns
2 teaspoon sea salt
1 teaspoon soft thyme leaves
7 cloves garlic; peeled
175 gm soft dark muscavado sugar
3 teaspoon olive oil
50 gm unsalted butter
2 onions; peeled and roughly
1 ; chopped
6 sage leaves
18 stoned prunes each stuffed with a p; ickled
1 ; walnut
1 440 millilit guinness
In a food processor, blend together the first eight ingredients

except the meat. If it appears dry add a little water.
Rub the paste over the meat, cover and refrigerate overnight. Turn
occasionally.
Fry the onions in a heavy based casserole dish until they slightly,
then add the meat until sealed, add the prunes and the Guinness,
bring to the boil then cover and place in a low oven at 150C and cook
for 2-2 1/2 hours until the meat is tender. You may have to add a
little more liquid if the mixture becomes too dry.
Yield: 6 servings
Page 696
HUNTER'S VENISON SAUSAGE
4 lb ground venison
4 lb ground pork
2 tablespoon salt
3/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon all-spice
Mix venison and pork together. Add approx. 1/2 cup hot water to meat
to gain desired texture for sausage press. Add spices and mix well.
Yield: 4 servings
HUSH PUPPIES 3
2 cups corn meal

1 cup flour
1 can kernel style corn, drained
2 tbs minced onions
1 egg
2 tbs bacon drippings ds cajun seasoning
2 tbs baking powder
milk
deep fat for frying
Mix all ingredients with just enough milk to make a thick mixture. Wet
hands & roll mixture into 1 1/2 inch balls. drop into deep fat & remove
when
brown. drain on absorbent paper.
Page 697
HUSH PUPPY 2
3/4 cup white cornmeal

1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk***
1`whole egg
2 tablespoons ham or bacon drippings (or butter)
1 medium white onion, peeled and finely chop; ped
3 to 4 cups oil for deep frying oil in d; eep fryer to 375° f
WHAT? A biscuit that's gone to the dogs. Though just lumps of deep-fried
cornmeal batter, this Southern classic can inspire reveries from people
below the Mason-Dixon line, where an abiding nostalgia for fish fries and
pig pickin's (pork barbecues) requires a steady supply of hush puppies. 'A
plate of fried fish seems mighty lonely without them,' Angela Shelf
Medearis
wrote in The African American Kitchen, and Southern cooking maven Nathalie
Dupree served fried catfish with hush puppies at her wedding. The unusual
name is usually attributed to people trying to quiet dogs by throwing them
bits of fried treats. Who those people were depends on which story you
believe--plantation servants carrying food to the dining room, Southerners
hiding from Yankees during the Civil War; Reconstructionists pitying dogs
left starving due to food shortages, or hunters rewarding hungry hounds
after day-long excursions. Regardless, when hush puppies are made well,
there's nothing like 'em. Chow down.
straight from Tennessee
Southern Hush Puppies Hush Puppies are traditionally made with fine ground
White Cornmeal but you can also use Yellow Cornmeal, too.
METHOD
Place dry ingredients in a bowl and mix well.
Add remaining ingredients and thoroughly mix.
When the oil is ready, drop a tablespoon of the batter into the hot oil,
shaping slightly with your hand. This makes one Hush Puppy. Cook three or
four at a time until light brown. They will usually turn over once.
Drain on paper towels and serve hot. Good with fried chicken or catfish.
Makes 12 to 14 hush puppies.
Page 698
***You may substitute for the buttermilk by placing 1 teaspoon of either

vinegar or lemon juice, along with a pinch of salt in one-half glass of
whole milk. Let stand for 10 minutes before using
Page 699
INDIAN BEAN TERRINE IN BROWN HERB SAUCE
----INDIAN BEAN TERRINE----

1 lb dried small white or pinto beans
2 cup water
1 teaspoon salt
----BROWN HERB SAUCE----
3 cup veal stock
32 sprigs fresh chervil, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
1 cup vegetable oil
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
saucepan over moderate heat. Add the butter and stir until
completely melted. Add the tarragon, chives, dill and basil, stir 1
minutes, and remove from the heat.
Cut the tortillas into feather shapes with scissors or a small paring
knife. In a skillet over moderate to high heat, heat the oil until it
almost reaches the smoking point. Using two forks, dip each tortilla
feather into the hot oil, remove and blot with a paper towel.
Spoon some Brown Herb Sauce onto each plate and place 2 slices of the
Indian Bean Terrine in the center. Garnish with a Blue Cornmeal
Tortilla Feather and a whole chive, and sprigs of fresh chervil.
Page 700
From "Native American Cooking," by Lois Ellen Frank From: Jim Weller
Date: 16 Feb 99
Yield: 8 servings
INDIAN BEAN TERRINE IN BROWN HERB SAUCE W/BLU
----INDIAN BEAN TERRINE----

1 lb dried small white or pinto beans
2 cup water
1 teaspoon salt
----BROWN HERB SAUCE----
3 cup veal stock
32 sprigs fresh chervil, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
1 cup vegetable oil
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
saucepan over moderate heat. Add the butter ands tir until
completely melted. Add the tarragon, chives, dill and basil, stir 1
minutes, and remove from the heat.
Cut the tortillas into feather shapes with scissors or a small paring
knife. In a skillet over moderate to high heat, heat the oil until it
almost reaches the smoking point. Using two forks, dip each tortilla
feather into the hot oil, remove and blot with a paper towel.
Page 701
Spoon some Brown Herb Sauce onto each plate and place 2 slices of the
Indian Bean Terrine in the center. Garnish with a Blue Cornmeal
Tortilla Feather and a whole chive, and sprigs of fresh chervil.
****************************
From "Native American Cooking," bu Lois Ellen Frank
Yield: 8 servings
INDIAN BURGERS
1 pound ground beef

1 cup chopped onion (1 medium)
water
4 cups self-rising flour plus 1 to 2 cups; for kneading
oil or shortening for deep frying
Indian Burgers are a kind of fried meat pie. The dough is same as that used
for fry bread in this region--self-rising flour and water. Usually, the
meat filling is ground beef cooked with onion, and salt and pepper, but
chili powder or other seasonings may be added. The deep fried 'burger' is
cut open on top and ketchup and other condiments spooned in. Serve with a
side of cole slaw.
In a large skillet combine beef, onion, and about 1/2 cup water. Cook over
medium heat for 10 minutes, until beef is no longer pink. Drain off excess
liquid and season beef mixture with salt and pepper. Allow mixture to cool
while preparing the dough.
Place 4 cups of flour in a large mixing bowl. Make a well in the flour and
pour in 1-1/2 cups water. Gradually mix the flour into the water to make a
soft, sticky dough. Scrape dough onto a well-floured work surface and knead
for 3 to 5 minutes. Divide dough into 8 portions and,with floured hands,
roll each portion into a smooth ball. Flatten the balls into rounds about 5
inches in diameter and 1/4-inch thick.
Place about 1/3 cup of beef mixture in the middle of a fry bread round.
Gently lift the edges of dough and pinch and seal overlapping dough to
enclose the meat filling. Deep-fry at 350 F. for 6 to 8 minutes until
golden brown. Drain on paper towels and serve immediately.
Page 702
INDIAN CORN SOUP
By: Anne ~ Nipissing First Nation
1/2 lb very lean salt pork; (bite size cubes)

1 lg cooking onion diced; (med)
1 oversized can of kidney beans
4 lg cans of hominy corn
4-5 peeled and diced potatoes
You'll need a very large soup pot for this.(16-20 qts). Saute salt pork and
onions for about 5 minutes then add remaining ingredients. Do not drain
canned ingredients for taste not waste. Add water to pot of soup and let
simmer for an hour or so to taste. Very easy to make and serves lots of
hungry nishinabes.
Page 703
INDIAN CORN STEW
1 x no ingredients
Pueblo Indians often simmered large pots of meat over an open fire and
added fresh
vegetables, like corn and squash, to the pot
1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet
green peppers
(cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2
cloves garlic
(minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1
can (14 ounces)
crushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each black
pepper and chili
powder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or to
taste, 1
medium-size zucchini or yellow summer squash, thinly sliced crosswise (2
cups)
Nutritional Information
1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g,
Carbohydrate 37g,
Fiber 1g, Sodium 337mg, Cholesterol 70mg
Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat.
Add the beef and
cook, stirring frequently, for 8 minutes or until browned. Lower the heat,
stir in the green
peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until
tender, stirring
occasionally.
Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili

powder, salt, and red
pepper and bring to a boil. Lower the heat, cover, and simmer for 15
minutes. Add the squash,
then simmer for 5 minutes longer or until the vegetables are tender.
Before Indian Corn can be used for Corn Soup it must be thoroughly dried.
The corn is picked
in the late fall, the husk pulled back, then braided into three foot long
bunches and hung up
in the barn so the crows can't get at it.
Before Indian Corn (which is white :-) can be cooked into corn soup, it
must first be put
through a process called "lying:. Lye is an extremely strong acid found in
hardwood ashes.
This is what the traditional Indians used as it was abundant from their
campfires. This lying
process softens the outer shell somewhat and allows the two black eyes
Page 704
found on each kernel

of corn to be washed off after cooking. There are very few Indians adept at
preparing the
dried white corn in this manner. The amount of wood ashes to be boiled with
the corn is a
very tricky task to accomplish properly. Too much lye will destroy the corn
and too little
will not do the job.
Therefore we leave this to the "lyers" of the tribe. The corn is boiled
with the hardwood
ashes and water for about two hours. Then it is washed to remove the eyes
or hulls and to
rinse the corn free of lye. The Tuscarora reservation has three or four
"lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large amount of
corn in a day
depending on how many orders she has to do for the tribal members. I get my
"lyed" corn from
Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts
at $3.00 per quart.
I then divide it into three parts. I will freeze two of them and cook one
part...about a
quart and one half.
Page 705
INDIAN CORN STEW
1 tablespoon vegetable oil,

1 1/2 pounds lean ground beef,
1 1/2 cups sweet green peppers (cored, seeded,; and chopped),
1 large yellow onion (chopped,
1-1/2 cups), 2 cloves garlic (minced),
8 large ears of corn (kernels cut off) or 4; cups frozen corn,
1 can (14 ounces) crushed tomatoes,
4 teaspoons worcestershire sauce,
1/2 teaspoon each black pepper and chili powder,
1/4 teaspoon salt,
1/8 teaspoon ground red pepper (cayenne) or to t; aste,
1 medium-size zucchini or yellow summer squash, t; hinly sliced
crosswise (2 cups)
Pueblo Indians often simmered large pots of meat over an open fire
and added fresh vegetables, like corn and squash, to the pot
Step 1: In a 6-quart Dutch oven, heat the oil over moderately high
heat. Add the beef and cook, stirring frequently, for 8 minutes or
until browned. Lower the heat, stir in the green peppers, onion, and
garlic, and simmer, uncovered, for 5 minutes or until tender,
Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper,

chili powder, salt, and red pepper and bring to a boil. Lower the
heat, cover, and simmer for 15 minutes. Add the squash, then simmer
for 5 minutes longer or until the vegetables are tender.
Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back,
then braided into three foot long bunches and hung up in the barn so
the crows can't get at it.
Before Indian Corn (which is white :-) can be cooked into corn soup,
it must first be put through a process called 'lying:. Lye is an
extremely strong acid found in hardwood ashes. This is what the
traditional Indians used as it was abundant from their campfires.
This lying process softens the outer shell somewhat and allows the
two black eyes found on each kernel of corn to be washed off after
cooking. There are very few Indians adept at preparing the dried
white corn in this manner. The amount of wood ashes to be boiled with
the corn is a very tricky task to accomplish properly. Too much lye
will destroy the corn and too little will not do the job.
Therefore we leave this to the 'lyers' of the tribe. The corn is

boiled with the hardwood ashes and water for about two hours. Then
it is washed to remove the eyes or hulls and to rinse the corn free
of lye. The Tuscarora reservation has three or four 'lyers' who
perform the difficult and messy task of 'lying'. A 'lyer' will do a
large amount of corn in a day depending on how many orders she has
to do for the tribal members. I get my 'lyed' corn from Mrs. Norton
Rickard of Blacknose Spring Road. Usually I order five quarts
at $3.00 per quart. I then divide it into three parts. I will freeze
Page 706
two of them and cook one part...about a quart and one half.
INDIAN JERKY
3 gal water
2 lb dry brown sugar
1 oz saltpeter
1 oz cayenne pepper
1 cup juniper berries, crushed
1 whole piece ginger
Bring water to a boil and add remining ingredients. Boil for 5

minutes. Remove scum as it appears. Cool and store in a wooden
barrel or earthenware crock.
Jerky is dried meat, cut in long strips from large game or beef. To
prepare sun-dried jerky, cut fresh meat into long thi strips about
an inch wide and an inch thick. Rub the strips with salt and hang,
spaced well apart on racks, in the sun to dry. When dry, store in
sacks hung in a dry place.
Jerky can also be made by placing the strips in a corning solution

for 3 or 4 days, then hung on racks over a slow burning smoky fire
for about 2 days. The strips should be placed well apart to keep them
from touching each other. When dry, the strips should be wrapped in
a protective covering such as cheesecloth to keep insects and dirt
from settling on them.
Jerky will keep dry as long as it is exposed to the air and smoke. It
is important not to leave it longer than a couple of days. Then take
it down and store it in air-tight jars or other containers.
Yield: 50 pounds
INDIAN MEAT PIES
2 pounds ground beef or game

1/2 lb pork if game is used
1 teaspoon salt, pepper to taste
indian fry bread
Brown meat, pour off fat. Add onion and pepper, saute 5 minutes. Drain.
Pinch off enough fry bread to make 16 patties, 6 inches in diameter. (Don’t
have very thick.) Fill each patty with 2 tablespoons of meat mixture,
fold over and seal edges with tines of a fork dipped in flour. Fry, turning
once, to a light brown. Drain on paper towels. Makes about 16 meat
patties.
Page 707
INDIAN MEAT PIES
----INGREDIENTS----
1 indian fry bread dough
1/4 teaspoon marjorie
1/4 teaspoon thyme
1 i teaspoon salt, pepper to taste
----DIRECTIONS----
1 brown meat, pour of grease. add pep; per, onion,
1 spices and saute 5 minuets. pinch o; ff enough
2 lb ground beef
1 medium onion chopped
dough to make 15 patties, 6 inches in diameter. Fill each dough patty

with 2 tbs of mixture, fold over, seal edge with tines of fork
dipped in flour. Fry, turning once to a light brown. Drain on paper
towels. Pork, chicken, or turkey can also be used.
Yield: 8 servings
INDIAN MEAT PIES - ONEIDA
1 indian fry bread dough

2 lb ground beef*
1/4 teaspoon thyme
1 medium green pepper; chopped
1 teaspoon salt
1 pepper; to taste
Brown meat, pour of grease. Add pepper, onion,

spices and saute 5 minuets. Pinch off enough
dough to make 15 patties, 6 inches in diameter.
Fill each dough patty with 2 tbs of
mixture, fold over, seal edge with tines of fork
dipped in flour. Fry, turning once to a light
brown. Drain on paper towels.
* Pork, chicken, or turkey can also be used.
Posted by bobbi744@sojourn.com
Yield: 1 servings
Page 708
INDIAN POT ROAST (AI)
4 lb pot roast
2 cloves garlic
4 tablespoon butter
1 salt
1 flour
----IF DESIRED----
12 whole peppercorns
12 whole allspice
1 tablespoon grated horseradish
1/2 cup rum or dry red wine
1/2 cup water
1 large onion
1 recipe dumplings
1 carrots (small or quartered)
----DUMPLINGS----
2 cup flour
1/2 teaspoon salt
1 scant c milk
Mash the garlic and saute in the butter. Rub the meat with salt and
flour and brown it well on all sides in the butter. Lay the meat on a
bed or thin-sliced onion in a large Dutch oven or any pot with a
tight-fitting lid. Add the butter, the spices and seasonings and pour
the rum or wine over the meat. (A good pot roast will supply most of
its own juices, but as it cooks pour the 1/2 C water over it to make
an ample supply of gravy.) Cover tightly and simmer for 3 to 4 hours
until the roast is tender. This may be done either in the oven or on
the back of the stove. If you want carrots with the pot roast, add
them to the pot for the last half hour of cooking and for the last 12
minutes of cooking add the dumplings to steam in the flavors of the
pot. When the roast is done, remove it to a hot, round platter and
surround with the dumplings and carrots. Stir the grave until smooth,
correcting the seasoning if necessary. Pour it over the roast; if
fresh dill is available, cut it over the dish with a lavish hand.
Serves 6-8
DUMPLINGS
Sift together the dry ingredients and add the milk gradually. Drop by
the spoonful into the gravy and cook with pot toast or stew during
the last 12 minutes of cooking.
SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED BY:Gwynne Bodle

4/92
Yield: 1 servings
Page 709
INDIAN STUFFED AND BAKED RACCOON WITH APPLES
1 medium raccoon
4 large onions
4 strips salted pork
2 cup beef stock
----STUFFING----
5 large tart apples
2 tablespoon butter
1 teaspoon cinnamon
1 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
Skin and clean the raccoon. Wash well and remove most of the fat.
Place in a large soupp kettle, cover with water and bring to a boil.
Lower heat and simmer for 30 minutes.
Peel, core and dice the apples into a mixing bowl. Melt the butter
in a small saucepan and add the cinnamon, breadcrumbs, salt and
pepper. Mix real good. Take the racoon out of the cooking juices and
cool. Stuff the raccoon and sew up the cavity. Place the raccoon,
breast down on the rack of a roasting pan, with the legs folded under
the body and fastened with a string. Drape the salt pork over the
back of the raccoon and fasten with toothpicks. Place the onions
beside the raccoon on the rack.
Bake at 400 degrees for 10 minutes to brown the meat. Reduce the
heat to 325 degrees and add the 2 cups of beef stock. Cook for one
hours, basting as often as possible. Transfer to a heated platter
surrounded by whole onions.
Yield: 1 recipe
Page 710
INDIAN TACOS W/MOOSE
1 1/2 lbs. ground moose meat

1 large onion; minced
2 small cans tomato paste
1 large can tomatoes
1 tsp basil
1/2 tsp oregano
salt, pepper, chile powder to taste
topping:
1 head iceberg lettuce shredded
1/2 lb cheddar cheese grated coarse
on the side:
bowl of onions - finely chopped
bowl of mild green chiles - finely; chopped
Fry onion and moose meat broken up loose. Sprinkle some salt and chile
powder over it. Add tomato paste and 4 cans of water and the canned
tomatoes and their juice - break up tomatoes and stir it around. Taste for
seasoning.
Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes.
Assembling:
Put the flat frybread on a plate and spread sauce over it. Put a handful of
cheese on it and top with a handful of shredded lettuce. Add your own
choice of chopped raw onion, chiles, and maybe some other favorites from
bowls.
This amount of taco sauce is about right for 8-10 flat fry breads.
Page 711
IROQUOIS SOUP - MODERN
By: THE ART OF AMERICAN INDIAN COOKING
4 lg. mushrooms, sliced

2 10 1/2 oz cans beef consomme
2 T. yellow corn meal
2 T. minced parsley
1 clove of garlic, crushed
1/2 tsp. basil
1 onion, thinly sliced
haddock fillets, 12 oz (or other wh; ite fish of choice)
1 1/4 c. baby lima beans
The Iroquois were blessed with clear, cool lakes and sparkling streams, and
both served up an abundance of fish. Fish soup, or u'nega'gei, as the
Iroquois called it, was a favorite. One early recipe is described, 'Fish of
any kind is boiled in a pot with a quantity of water. It is then removed
and
coarse corn siftings stirred in to make a soup of suitable consistency.'
When wild onions and greens were available, they were usually tossed into
the soup pot, adding both color and flavor.
Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion,
pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans,
and sherry and simmer 20 minutes, stirring occasionally, breaking haddock
into bite-sized pieces. Serve hot.
Yield: 4 servings
Page 712
IROQUOIS SOUP (U'NEGA'GEI)
4 ea large mushrooms, sliced

2 ea 10 1/2 oz cans beef consomme
2 tbl yellow corn meal
2 tbl minced parsley
1 clove garlic, crushed
1/2 tsp basil
1 ea onion, thinly sliced
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz baby lima beans
1/3 cup dry sherry (optional)
A delicious fish soup!

Place the mushrooms, consomme, corn meal, parsley,
garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans, and sherry and simmer 20 minutes,
stirring occasionally, breaking haddock into
bite-sized pieces. Serve hot.
The Iroquois were blessed with clear, cool lakes and

sparkling streams, and both served up an abundance of
fish. Fish soup, or u'nega'gei, as the Iroquois
called it, was a favorite. One early recipe is
described, 'Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn
siftings stirred in to make a soup of suitable
consistency.' When wild onions and greens were
available, they were usually tossed into the soup pot,
adding both color and flavor.
Yield: serving size: 4

Page 713
IROQUOIS SOUP (U'NEGA'GEI)
4 ea large mushrooms, sliced

2 ea 10 1/2 oz cans beef consomme
2 tbl yellow corn meal
2 tbl minced parsley
1/2 tsp basil
1 ea onion, thinly sliced
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz baby lima beans
1/3 cup dry sherry (optional)
Place the mushrooms, consomme, corn meal, parsley,

garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans, and sherry and simmer 20 minutes,
stirring occasionally, breaking haddock into
bite-sized pieces. Serve hot.
The Iroquois were blessed with clear, cool lakes and

sparkling streams, and both served up an abundance of
fish. Fish soup, or u'nega'gei, as the Iroquois
called it, was a favorite. One early recipe is
described, 'Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn
siftings stirred in to make a soup of suitable
consistency.' When wild onions and greens were
available, they were usually tossed into the soup pot,
adding both color and flavor.
Yield: serving size: 4

Page 714
IROQUOIS STEW WITH BEEF, CHICKEN AND PORK
By: Bon Appetit 11/95
1 lb boneless chuck; cut into 1' pieces

1 lb boneless pork shoulder; cut into 1' pieces
4 tb all-purpose flour
4 tb vegetable oil
1 lb skinless boneless chicken
thigh; cut into 1' pieces
1 lb onions; cut into 1' pieces
3 c canned low-salt chicken
broth
3 lg carrots; cut into 1' pieces
6 bay leaves
1/4 ts ground allspice
2 lg russet potatoes; peeled; cut
into 1-inch pieces
Place beef and pork in large bowl; season with salt and pepper.
Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons
oil in large Dutch oven over medium-high heat. Working in batches, add
beef and pork to pot; saute until brown, about 4 minutes per batch.
Using slotted spoon, transfer meats to plate. Place chicken in same
large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour
over; toss to coat. Add chicken to pot; saute until brown, about 4
minutes. Transfer chicken to small bowl.
Add remaining 1 tablespoon oil and onions to same pot; saute untl
brown, about 5 minutes. Return beef, pork and any collected juices to
pot. Add broth, carrots, bay leaves and ground allspice. Bring to
boil. Reduce heat to medium-low. Cover; simmer 30 minutes.
Add chicken with any juices and potatoes to pot. Cover and simmer
until all meats and vegetables are tender, about 45 minutes. Remove
bay leaves. Season to taste with salt and pepper.
You can make it 'Pan-Indian' by making some Frybread
to go with the stew and dont forget the generic soda
pop, good ol' Shasta.
Yield: 6 servings
Page 715
IROQUOIS STEW WITH BEEF, CHICKEN AND PORK
----NORMA WRENN----
1 lb boneless chuck; cut into 1 pieces
1 lb boneless pork shoulder; cut into 1 pieces
1 lb skinless boneless chicken
1 thigh; cut into 1 pieces
1 lb onions; cut into 1 pieces
3 cup canned low-salt chicken
1 broth
3 large carrots; cut into 1 pieces
6 bay leaves
2 large russet potatoes; peeled; cut
1 into 1-inch pieces
Place beef and pork in large bowl; season with salt and pepper.
Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons
oil in large Dutch oven over medium-high heat. Working in batches,
add beef and pork to pot; saute until brown, about 4 minutes per
batch. Using slotted spoon, transfer meats to plate. Place chicken in
same large bowl; season with salt and pepper. Sprinkle 1 tablespoon
flour over; toss to coat. Add chicken to pot; saute until brown,
about 4 minutes. Transfer chicken to small bowl.
Add remaining 1 tablespoon oil and onions to same pot; saute untl
brown, about 5 minutes. Return beef, pork and any collected juices
to pot. Add broth, carrots, bay leaves and ground allspice. Bring to
boil. Reduce heat to medium-low. Cover; simmer 30 minutes.
Add chicken with any juices and potatoes to pot. Cover and simmer
until all meats and vegetables are tender, about 45 minutes. Remove
bay leaves. Season to taste with salt and pepper.
Source: Bon Appetit 11/95
From: "John Weber" <hdbrer@ibm.Net>
Yield: 6 servings
Page 716
IROQUOIS THREE SISTERS
4 oz salt pork, cut into cubes

1 onion, diced
2 celery sticks, diced
5 quart vegetable stock, cold
2 carrots, diced
1 butternut squash, peeled,
1 halved, seeded, diced
16 oz can red kidney beans
16 oz can mixed beans
32 oz can white hominy corn
In a large saucepan or soup pot, add salt pork and saut‚ on medium for
several minutes. Add onions and celery and saut‚ 5 minutes. Add stock,
then carrots and squash. Bring to a boil and cook until vegetables are
tender. Reduce heat and simmer 20 to 25 minutes. Add beans 15 minutes
before serving. Makes 10 to 12 servings.
Compliments of Chef Arnold Olson Chef Arnold Olson prepares his

specialties in Canadian Aboriginal fare providing a very unique menu
for any special event, conference or meeting. Arnold has trained and
worked with some of the most recognized Canadian and European chefs.
Some of his achievements include The Halifax G7Summit of 1995
preparing an Aboriginal Meal for the seven Heads of State as well as
being a World Gold Medalist for the 1992 Culinary Olympics at
Frankfurt, Germany.
Arnold Olson
From: Godbless777 <godbless777@worldnet
Yield: 4 servings
Page 717
IROQUOIS, CORN SOUP
1 3/4 cup (425 ml) white navy beans

1 large or 2 small pork hocks
10 cup (2.5 l) cold water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
8 cup (2 l) hot water
4 cup (1 l) dried lyed corn (sub.
6 cups/1 5 l frozen corn
1 kernels)
1/4 cup (50 ml) butter
1 extra butter, salt & pepper
Generously cover beans with cold water & soak overnight or up to 12

hrs. Drain. Wash pork hocks thoroughly.Cut deeply into the rind of
each hock in 3-4 places. Place pork hocks & the 10 cups (2.5 L) cold
water in a lg soup pot. Add salt & pepper. Bring water to a boil.
Cover & simmer over md heat for 1 hr. Add the 8 cups hot water & lyed
corn to the soup pot. Cover, reduce heat & simmer 2 hrs. Add the
butter mid-way through cooking. Once the soup starts to thicken,
remove pork hocks. Cut meat from bones. Return meat to pot. Re-cover
& continue to simmer 30 minutes longer or until soup thickens. Stir
often or soup may scorch on the bottom.
To serve: Soup is best served piping hot with fresh white bread or
buns. Butter, salt & pepper are added at the table to taste.
sxzlady; <sunshinz@buffnet.net>; 2-6-02

From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 08:42:50
~0800
Yield: 4 servings
Page 718
ISLETA PUEBLO LAMB ROLL - MODERN
1 1/2 lb. ground lamb (beef may be substitute; d)

1 1/2 tsp. salt
1/8 tsp. pepper
1 garlic bud, mashed
2/3 c. milk
1 roasted green chile, peeled, seeded, and ch; opped
1/2 c. crushed corn chips or toasted torti; llas, ground to fine crum
1 1/2 c. fresh corn cut from cob, or 12-oz c; an whole kernel corn
1/4 c. catsup
Mix together lamb, crumbs, onion, milk and seasonings. Pat or roll out to a
12' square. Combine corn and green chile. Spread over meat and roll to a
cylinder, sealing edge and ends. Place on rack in uncovered pan and bake at
350 degrees F. for 30 minutes. Brush all sides with catsup, and bake for
another 30 minutes.
Yield: serves: 5-6
ITALIAN-STYLE POT ROAST - VENISON
4 lb venison pot roast

2 tablespoon fat
1 salt and pepper
1 cup dry red wine
1 tablespoon parsley, minced
2 teaspoon oregano
1 clove garlic
1 flour
1 water
In Dutch oven, brown roast on all sides in fat. Add salt and pepper
to taste. Combine remaining ingredients, except flour, and pour over
pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and
measure. Mix a smooth paste of flour and water, measuring 2 Tbl of
water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add
hot liquid, stirring constantly and cook until thickened. Correct
seasoning.
Yield: 4 servings
Page 719
ITALIAN-STYLE VENISON POT ROAST

2 tablespoon fat
1 salt and pepper
1 cup dry red wine
2 teaspoon oregano
1 clove garlic
1 flour
1 water
measure. Mix a smooth paste of flour and water, measuring 2 Tbl of
water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add
seasoning.
From: "Stewburner" <stewburner@sailorradate: Thu, 2 Jan 2003 03:28:51
~0500
Yield: 4 servings
JACQUELINE DINSMORE'S PEMMICAN (CHIPPEWA)
1 lb dried beef or smoked

1 venison
3/4 lb dried crushed choke-cherries
1 (or dried currants)
1/2 lb fresh beef suet, chopped
1 fine
1/2 cup light brown or natural
1 sugar
Pass all through meat grinder, except the sugar. Add the sugar. Mix
thoroughly. Pack in a bowl and keep covered and refrigerated. Serve
with sourdough bread. Dried currants can replace the chokecherries.
>From lace@vircom.com (Jacqueline Dinsmore)

From: Michael Loo Date: 12-23-02
Yield: 4 servings
Page 720
JACQUELINE'S CHILE HEAD VENISON GREEN CHILE STEW
2 lb ground venison
3 tablespoon oil
2 can white shoepeg corn (with
1 liquid)
4 can (4 oz) hot green chiles
1 (with liquid)
2 can diced tomatoes (with
1 liquid)
1 large can paste
1 large onion
5 cloves of garlic, pressed
1 shredded cheese
1 sour cream
1 your favorite hot sauce (i.e
1 el yucateco red)
Brown venison and onion in oil in a heavy pot. Add garlic a minute
or two before it's done. Then, add the rest if the ingredients and a
few cups of water. Bring to simmer and add paste. Adjust
water/paste combination to your liking. Cook for about an hour.
Serve with shredded cheese, sour cream, and your favorite hot sauce.
A nice way to use ground venison, especially when your honey and his
father fill their tags. From: Jacqueline Groot <jacquelineg@em.
Yield: 4 servings
Page 721
JAMBALAYA WITH VENISON
1 venison roast, cut into

1 cubes, all fat, and
1 membranous tissues trimmed
2 tablespoon worcestershire sauce.
4 large carrots, cut into 1 inch
1 pieces
4 stalks celery, cut into 1
1 inch pieces
1 celery leaves, finely diced
1 cup clean fresh mushrooms, diced
1 into pieces, or
1 can stems and pieces, drained.
1 cup water
32 oz can crushed tomatoes, to be
1 added with the water!
2 large bell peppers, 1 red and 1
1 green, diced into 1 inch
1 chunks
2 large onions, cut into 1 inch
1 chunks
4 cloves garlic, sliced into
1 fine pieces
2 summer squash, diced into 1
1 inch chunks
1 large zucchini, diced into 1 inch
1 chunks
1 frozen package of italian
1 green beans or sugar peas
1 tablespoon cayenne pepper
3 bay leaves
1 tablespoon dried thyme
1 pkg instant rice
Brown the venison in olive oil. and Worcestershire sauce. After

venison is browned and set aside, in same pot start adding tomatoes,
carrots, celery, mushrooms, add 1 cup of water, and simmer for 15
minutes. Then add the rest of the ingredients, also adding a "dash"
of salt, and 1 Tbsp black pepper. Add the pieces of venison to rest
of ingredients, simmer on low heat at least 2 hrs. When Jambalaya is
nearly finished, prepare 1 package instant rice. Spoon Jambalaya
over rice for great tasting meal.
Note: Prepared this meal for people with whom we stayed while
husband was hunting in MI, just a short time ago. They thought they
were eating beef! Could not believe it was venison!!
Venison steak strips, or roast strips can also be browned in olive

oil & Worcestershire sauce, with garlic powder sprinkled onto it, and
then added to a stir-fry mixture! This is a great and quick meal
Page 722
also!
Gertrude Bellanca aka ziftersmom@aol.com From: Ziftersmom@aol.Com
Yield: 4 servings
JAMBON DE MARCASSIN A L'AIGRE-DOUCE/SWEET+SOUR WILD BOAR
1 wild boar- leg == marinade ==-

4 cup wine- dry white
1 cup vinegar- wine
1 cup oil- peanut
2 onions sliced
2 onions- shallots minced
6 herb- parsley sprigs
1/2 teaspoon herb- thyme, dried
1 herb- bay leaf
1 spice- kosher salt
4 spice- peppercorns
4 spice- cloves, whole == to prepare; ==-
2 cup stock- game
6 spice- cloves, whole
1/2 lb bacon blanched and diced
1 cup wine- dry white
3 tablespoon sugar
1 tablespoon vinegar- wine
1/4 cup dryfruit- raising plumped in hot wa; ter
Remove the rind and layer of fat from the boar's leg. Marinate the
meat in the wine, vinegar, oil, onions, carrots, shallots, garlic,
parsley, thyme, bay leaf, a little coarse salt, the peppercorns and 4
cloves in a large bowl [DO NOT USE ALUMINIUM] for 4 days. Turn the
leg frequently.
Make the stock in the usual way, using the trimmings and the bones of
wild boar.
Drain the meat and brush off the vegetables. Stick the leg with the 6
cloves and put into a large deep casserole with the bacon, about half
of the marinade, strained, and the white wine. Cover the casserole
and cook it in a preheated 350^F oven for about 2 hours.
Put the leg on an ovenproof dish and sprinkle a few spoonfuls of the
braising liquid over it. Then sprinkle with 1 tablespoon of the sugar.
Increase the oven temperature to 500^F and glaze the leg for about 10
minutes.
Melt the remaining sugar in a heavy saucepan to make a light caramel,

stir in the vinegar, and bring to a boil. Let the vinegar almost
evaporate and add the game stock. Bring to the boiling point and then
simmer for 5 minutes. Add the raisins and simmer for 2 more minutes.
Serve the sauce separately in a sauceboat.
From: LA CUISINE - SECRETS OF MODERN FRENCH COOKING By: RAYMOND OLIVER

Page 723
Typed by KEVIN JCJD SYMONS U/L JAN Y2K From: Kevin Jcjd Symons Date:
01-26-:& From: Kevin Jcjd Symons Date: 10-17-02
Yield: 4 servings
JANALEE ST. CLAIR'S SWEET AND SOUR SQUIRREL
12 medium ground squirrels

1 large red pepper
1 bunch green onions
1/2 teaspoon salt
1 can (20 oz.) pineapple chunks in juice
Skin and cut the squirrels. Chop off the squirrels heads and tails.
Trim fat and remove the bones. Cut green onions diagonally into 1
inch pieces; slice red pepper into 1/2 inch thick slices.
: In a 12-inch skillet over medium heat, in 1 tablespoon salad oil,
cook green onions and red pepper until tender-crisp; stir frequently.
Remove to bowl. In same skillet over medium-high head, in 2
tablespoons oil, cook squirrel parts and salt. Cook the squirrel
about 15 minutes. Drain any fat in skillet.
: In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/4
cup cider vinegar, tomato paste, cornstarch, and soy sauce. Stir
mixture in the skillet with the squirrels, stirring to loosen any
squirrel bits from the bottom of the skillet. Cook until mixture
thickens slightly and coats the squirrel. Stir in green onion
mixture, heat through. Serve over rice. : Makes 4 servings.
: From the Sony San Diego Family Cookbook (1992)
: Posted to rec.food.recipes by Katrina Bugher
: MM format by Dave Sacerdote
:
From: Dave Sacerdote Date: 14 Oct 97 National

Cooking Echo Ä
Yield: 12 squirrels
Page 724
JANE HIBLER'S VENISON CHILI
1 lb dried pinto beans, soaked

1 overnight
2 lb venison
3 centiliter garlic
6 oz tomato sauce
1 1/2 teaspoon salt
Cook beans until tender.
Grind venison with garlic.
Combine beans, onion, tomato sauce, salt, and chili powder and cook
over moderate heat, stirring occasionally, 2-3 hr.
Recipe doesn't say what to do with the meat, but you can figure it
out. I would substitute the meat for the beans in the third paragraph
and then toss the beans (or fix them separately). I would also
increase the chili powder by a factor of about 10.
Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date:
02 Aug 99
Yield: 4 servings
JAN'S VENISON TENDERLION
1 marinade
1 pkg mccormick meat marinade
1/2 cup oil
1/2 cup red dry wine
2 tablespoon dry onions
1 venison tenderloin
Mix all marinade ingredients well. I put the venison into a zip-lock
bag then pour the marinade over the meat. I marinate the meat for a
couple of days in the refrigerator turning every little bit. Remove
the meat and discard the marinade- then cook on the grill-med. well.
If cooked well done it will be dry. This marinade is also good on
beef. Jan From: Janic412@aol.Com (Janic412)
Yield: 4 servings
Page 725
JAVELINA AND MULE DEER CHILI
1 javelina
1 mule deer
When I got to Texas, I set out looking for the best bowl of red. I
thought the Texas Chili Parlor in Austin was OK but lacked something.
One weekend spent quail hunting on a ranch led me to the holy grail.
One of the Tejano hands prepared chili with javelina and mule deer.
So pork makes sense. He added coffee and Gephardt's chile powder. The
chocolate replaces the coffee and Gephardt's is made from red NM
chiles. Beer (Lone Star) was added for moisture. So, bigwheel, the
recipe is not so strange as you might think. The major players are
meat and chiles and the other ingredients are meant to boost their
flavors. In my mind's eye, this is what chili is supposed to be.
Kit
From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
JELLIED MOOSE NOSE
1 upper jawbone of a moose

1 teaspoon salt
1 onion, sliced
1/2 teaspoon pepper
1 clove garlic
1/4 cup vinegar
Cut the upper jaw bone of the moose just below the eyes. Place in a
large kettle of scalding water and boil for 45 minutes. Remove and
chill in cold water. Pull out all the hairs - these will have been
loosened by the boiling and should come out easily ( like plucking a
duck). Wash thoroughly until no hairs remain. Place the nose in a
kettle and cover with fresh water. Add onion, garlic, spices and
vinegar Bring to a boil, then reduce heat and simmer until the meat
is tender. Let cool overnight in the liquid.
When cool, take the meat out of the broth, and remove and discard the
bones and the cartilage. You will have two kinds of meat, white meat
from the bulb of the nose, and thin strips of dark meat from along
the bones and jowls. Slice the meat thinly and alternate layers of
white and dark meat in a loaf pan. Reheat the broth to boiling, then
pour the broth over the meat in the loaf pan. Let cool until jelly
has set. Slice and serve cold.
from "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa,

Canada, edited by Eleanor A. Ellis
Yield: 1 servings
Page 726
JEREMY LEE'S RABBIT FRICASSEE
2 rabbit barons; (saddles and legs)

1 sprigs of fresh rosemary and thyme
1 head of garlic; (or to taste), cut into l
1 cracked pepper
1 olive oil
4 large red peppers
2 oz (50g) pancetta or good-quality baco; n, chopped
2 teaspoon spicy piment0n; (spanish smoked paprika)
1 small glass of white wine
12 gm (4oz) black olives
1 fresh basil leaves
Chop the rabbit into four or five pieces and place it in a shallow
bowl. Sprinkle with rosemary, thyme, garlic and cracked pepper, and
coat generously with olive all. Leave to marinate, preferably for two
days. Char-grill or roast the peppers until the skins are black and
crisp, then peel off the skin to reveal the red succulent flesh
underneath. Heat some olive oil in a pan until very hot and add the
marinated rabbit pieces to brown it off. Coat with pimenton as you
do so. Then add the chopped pancetta and the peppers. Pour in the
wine and allow the alcohol to burn off. Top the dish with the olives,
turn the heat down to low and allow everything to cook slowly for 20
to 30 minutes. When you are ready to serve, mix in a small handful of
fresh basil leaves.
From: Jlewis@email.Bigsky.Net
Yield: 2 servings
Page 727
JERK VENISON
4 venison steaks
1 medium onion
2 apples (granny smith or
1 other cooking type)
1/4 cup brown sugar
4 tablespoon butter
1/4 teaspoon cumin
1/2 teaspoon granulated garlic
1/4 teaspoon salt
Mix last 8 ingredients together well and sprinkle both sides of the
meat with the mixture, reserving about 1/2 tsp of the spice mix for
the onions. Rub into meat. Slice the onion into 1/2 inch thick slices
and separate into rounds. Peel and dice the apples into bite size
pieces. Heat a skillet over medium heat with just a small amount of
peanut oil until very hot but not smoking. Add meat and cook to
desired doneness. Remove meat from skillet and keep warm. Add onions
to the skillet, increase heat to high and add 1/4 cup of water. Saute
until onion starts to brown, add remaining spice mix and cook until
water is completely evaporated. Remove onions and keep warm. Reduce
heat to medium. Add apples to the same skillet with the butter and
saute three minutes, add brown sugar and cook until sugar is melted
and bubbly. To serve, scoop some of the onions onto a plate, top with
a steak and put some of the apples on top of the steak (yeah, it
sounds weird, I know).
Rich
From: Rrr57@aol.Com (Rrr57) Date: 14 Oct 1997 04:31:24 -0600
Yield: 4 servings
Page 728
JERKY
1 you will need:
5 lbs. or more of lean, long grain meat, flank steak, cut 1/4" x 1"
Liquid Smoke
Lawry's Seasoned Salt
Garlic Salt
Table Salt
Coarse Black Pepper
Sugar
Generously apply liquid smoke with pastry brush on pieces laid out flat on
large surface. Sprinkle on remaining ingredients generously but sugar
sparingly. Marinate in covered bowl 8 hours. Place on oven rack flat and
touching. Gas oven: have on pilot and oven light only. Electric: set at 100
to 125 degrees. Dry for 18 to 36 hours. Prop oven door open with knife.
JERKY
2 lb lean beef or venison

1 pepper
1 lousiana red hot sauce
1 salt
1 dried garlic powder
1 dried basil,parsley,or other
Remove any fat from the meat. Use the leanest cuts you can find.
Cut the meat into long strips on the bias about 1/2" thick, 2" wide
and 4-5" long. Mix dry spices and desired herbs together and rub
gently into the meat. Dot with hot sauce if desired. Place on cookie
sheets, do not crowd. Set in oven on lowest possible setting 24 hours
or longer until dry but still somewhat flexible. Cool, seal in
airtight containers or freeze for later use.
Yield: 1 servings
Page 729
JERKY (STEVE SHANKER)
1 venison jerky i
1 the montana cookbook
1/2 teaspoon salt
1 teaspoon accent
1/4 cup soy sauce
Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier
slicing, slice in 1/8 inch strips with the grain, desired lengths.
Cover with the above sauce and marinate overnight. Spread single
layer on oven wire rack, using foil under to catch drippings. With
the oven door cracked open and at the lowest temperature, bake 6 - 8
hours. May be eaten immediately. Becomes dryer when cold.
+++++++++++++++++++++++++++++++++++++++++++++++++++ Venison Jerky II
The Montana Cookbook 3 lbs lean venison 1 tbs salt 1 tea garlic
powder 1/2 tea black pepper 1/3 cup Worcestershire sauce 1/4 cup soy
sauce 1 tbs prepared mustard Cut venison into 1/2 inch wide and 1/4
inch thick strips. Mix all other ingredients and pour over the meat.
Marinate overnight. Remove from marinade and dry with paper towels.
Place in oven. In a gas oven the pilot flame will dry jerky in 4
days. In a 200 degree electric oven, leave in the oven until dry by
feel. +++++++++++++++++++++++++++++++++++++++++++++++++++ The second
recipe seemed to come out better. I used an eye-round beef roast and
the pilot light method. If you want it hot, simply add some cayenne
or hotsauce to the marinade and watch out. ***** Collection of
Clarence Fontish ***** Courtesy of Shareware RECIPE CLIPPER 1.0
Yield: 1 servings
Page 730
JERKY A LA WILLIE REV. 4.1
10 oz bottle of lo salt soy sauce

2 tablespoon liquid mesquite smoke *
1 1/4 teaspoon onion powder
1 1/4 teaspoon garlic powder
1 up to 3 lb lean meat **
* use in place of smoker. ** beef, deer, elk etc.
Mix all ingredients except meat to make marinade. Cut thinly sliced
meat into 1/2 inch strips and marinate for 12 to 24 hours (the longer
the better). Smoke using mesquite chips for about three hours and
then finish drying in oven. If doing whole operation in oven use
liquid smoke and hang strips of meat on highest rack and put shallow
pan underneath to catch drippings. Turn oven on and set to lowest
possible setting and leave for 6 to 8 hours until thoroughly dried. A
couple of hints that I picked up from one of the cooking echos. Use
toothpicks or wooden skewers to hang meat by, and line the pan with
aluminum foil to collect the drippings and save cleaning problems
later on. If you have access to sweet onions (vidalias, etc) they can
be sliced and dried and then run through the blender to make an
excellent onion powder to be used in this recipe.
Yield: 1 servings
JERKY STEW
1 lb jerky, beef or buffalo

1 cup whole dried hominy, soaked overnigh
1 large yellow onion, peeled/chopped
1 lb potatoes*, unpeeled/diced
*Native Americans would have used prairie potatoes -- arrowhead

(Sagittaria latifolia).
: Break the jerky up into 1-inch pieces and place in a heavy, lidded
kettle. Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely,
as more water will have to be added as you go along. Add the potatoes
and cook for an additional 20 minutes. Season with salt and pepper.
: Source: "The Frugal Gourmet Cooks American" by Jeff Smith.
:

Yield: 6 servings
Page 731
JERRY'S REDNECK ELK SLIM JIMS
1 grind:
12 lb elk meat; with
3 lb pork fat
1 and added the following:
2 teaspoon [heaping] prague powder #1
4 tablespoon [heaping] paprika
6 tablespoon [heaping] ground mustard
1 teaspoon [heaping] black pepper
2 teaspoon [heaping] white pepper
1 teaspoon ground celery seed
1 tablespoon [heaping] mace
2 teaspoon [heaping] granulated garlic
3 oz salt
2 oz dextrose
8 oz fermento
Placed in the fridge overnight then I stuffed all of this into sheep
casings, and allowed it to dry for 4 hours on the counter. I took one
length and placed in a dehydrator and the rest I placed in the smoker
(preheated to 100 degrees). I allowed to dry in the smoker with the
damper 1/4 open for 8 hours, then applied a heavy mesquite/hickory
smoke for 4 hours with temperature set for 160. When internal
temperature came to 145 degrees, I removed, showered them down and
taste tested... YOWZER...... excellent SlimJims. The one in the
dehydrator may have been better of I had used a little liquid
smoke... but is definitely very tasty by itself.
For links and references to this type of food treatment, see my

personal web page. http://home.sprintmail.com/~rednck/ No spam, no
sales, no banners... just information on smoking and sausage making...
Jerry rednck@REMOVEsprintmail.com ICQ17040321
Yield: 4 servings
Page 732
JIM'S JERKY
1 lb steak or roast
1 teaspoon paprika
1/2 teaspoon pepper
Trim ALL the fat off the meat and slice into 1/4" thick strips. Mix
other ingredients together. Marinate meat overnight in the mixture.
Line cookie sheets with foil and arrange meat on it in a single
layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours.
Cool and store in a tightly covered jar or sealed in a plastic bag.
Other marinade ingredients [ optional]: 1/2 ts or more hot pepper

sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb
parsley flakes 1/2 ts ginger 1/2 ts allspice
Yield: 2 servings
Page 733
JOCKEY CLUB WILD BOAR
1 can condensed consomme'

2 cup cider vinegar
8 cup red wine
1 1/2 teaspoon ground black pepper
2 tablespoon salt
2 bay leaves
1 teaspoon crumbled thyme
2 garlic cloves; chopped
8 juniper berries
1 piece wild boar meat
1 (about 5 pounds)
6 carrots scraped and quartered
2 large onions; quartered
4 celery stalks cut into 2-inch lengt; hs
1 can condensed beef broth
1/3 cup currant jelly
1/2 cup flour; mixed with
3/4 cup water
Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme,

garlic, and juniper berries in a glass or enamel bowl. Place boar
meat into marinade. Let marinate for 2 days at room temperature.
Place meat and marinade in a large kettle. Cover and simmer for 2 to
2-1/2 hours or until meat is almost tender. Add carrots, onions,
celery. Cover and simmer until vegetables are tender, about 20
minutes. Remove meat and vegetables and keep warm. Add beef broth,
currant jelly, and flour mixture to pan liquid. Stir until sauce
bubbles and thickens slightly. Let sauce cook at a boil until it
becomes the thickness of a good brown gravy. Pour hot gravy over
portions of sliced boar and vegetables. Serve with Chestnut Puree.
Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)

Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias 23 NOV 95
From: Michael Loo Date: 10 Oct 02
Yield: 10 servings
Page 734
JOINT OF WHALE MEAT STEEPED IN RED WINE MARINADE
1 1/4 kg whale meat

3 deciliter red wine
1 deciliter vegetable oil
3 ground cloves
1/2 teaspoon coarsely ground pepper
2 teaspoon salt
1 the marinade:
3/4 liter juices from the meat
1 thickening (milk and flour)
4 dessert spoonfuls of sour
1 cream (20% rømme)
1 sugar colouring
1 salt
It may be a good idea to bind the joint to help it keep in good shape.
Place it in a small oven dish and pour the marinade over. Leave the
joint there until the next day, turning it at regular intervals.
Remove the joint from the dish, dry i t well and rub it with salt.
Cook the joint until it turns a pleasant brown colou r all over, turn
down the heat and add water to reach 2-3 cm up the side of the j
oint, approx. 3/4 litre. Let the joint simmer for about 20 minutes,
turn it over and leave it for another 20 minutes. Measure enough of
the juices to make enough marinade, about 3/4 litre. Add the
thickening to the marinade, and then the sour cream to taste. Serve
with boiled beans or other vegetables, and potatoes - boiled or fried
in the pan.
Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1,

Norway the High North Alliance Home Page
the Aboriginal Subsistence Contents Page
Yield: 4 servings
Page 735
JUGGED HARE (RABBIT) ENGLAND, 1783
4 lb to 5 lb hare or rabbit; jointed

3 tablespoon flour
2 onions; sliced
1/4 lb (1/2 cup) diced bacon
2 1/2 cup light game stock
1/4 cup mixed sweet herbs
1/2 teaspoon mace
Flour the pieces of hare and brown them in the bottom of a dutch oven
or deep fireproof jug, in the bacon drippings; remove the pieces when
browned, add the onions and brown them, and then add the bacon.
Replace the hare and add the stock, cloves, mixed herbs and mace.
Bring to a boil, then reduce the heat and simmer gently for 2 to 3
hours, or until tender.
From _The London Art of Cookery_ John Farley, 1783 in _Seven

Centuries of English Cooking_.
Compiled and updated by Maxime de la Falaise. Grove Press, 1992.

Yield: 6 servings
Page 736
JUGGED HARE W/ FORCEMEAT BALLS
2 hares; oven-ready
4 tablespoon butter
3 onions; each stuck with a
1 . few cloves
3 carrots; peeled & halved
3 celery ribs; halved
1 centiliter garlic; chopped
1 lemon rind; grated
1 orange rind; grated
1 handful black peppercorns
----FOR THICKENING SAUCE----
6 tablespoon butter
9 tablespoon flour; all-purpose
1 1/4 cup port wine
----FORCEMEAT BALLS----
2 tablespoon butter
1 onion; very finely chopped
2 cup day-old breadcrumbs
3 oz beef suet; shredded
2 lemon rinds; grated
1 egg; beaten
1 flour for coating
1 oil for frying
Cut the hares into serving pieces. If available, keep the blood in
a bowl to add to the sauce before serving. In a large flameproof
casserole or heavy saucepan, heat the butter and oil until very hot.
Pat dry each piece of hare with kitchen paper, to absorb any excess
moisture or blood, and brown each piece of hare on both sides in the
hot fat. As the pieces are browned, remove them to a warmed dish;
keep them warm in a low oven. When all the pieces of hare are
browned, add the vegetables and garlic to the fat in the pan and cook
for a few minutes.
Replace the pieces of hare in the pan and add the pared lemon and
orange rinds, the juniper berries, peppercorns and salt. Pour in
enough water to cover the hare. Cover the pan with a tightly fitting
lid and cook gently on top of the stove. or in a preheated low oven
(3000F / 1500C / gas 2), for about 3 hours, or until the meat is just
beginning to come away from the bones.
Meanwhile, make the forcemeat balls. Heat the butter and oil in a
saucepan, add the onion and cook for a few minutes. Pour the onion
into a mixing bowl and add the breadcrumbs. Mix well, then mix in the
suet, lemon rind, parsley and beaten egg. Flour your hands and form
the mixture into small balls about the size of a walnut. Coat each
ball in flour, and put on a baking sheet lined with greaseproof (wax)
Page 737
paper. Cover and keep in the refrigerator until you are ready to cook
them. (They can also be frozen.)
Remove the casserole from the oven and cool the hare in the stock.
When cool. take the pieces of hare out of the stock and strip the
meat from the bones. Put it into an ovenproof dish and set aside
while you make the sauce. Strain the stock.
Use the larger quantities of butter, flour and port wine if you
have no hare's blood to thicken the sauce. Melt the butter in a
saucepan, add the flour and cook for 2-3 minutes. Gradually add 1-1/2
pints / 3 3/4 cups / 900ml of the hare stock, stirring all the time
until the sauce boils. Stir in the redcurrant jelly and port wine,
stirring until the jelly has melted in the hot sauce. Season to taste
with salt and pepper. Pour the sauce over the hare meat in the
ovenproof dish. Cover the dish and reheat in the low oven until the
sauce is bubbling gently and does so for 10-15 minutes.
Meanwhile, fry the forcemeat balls. Heat oil in a frying pan and
cook the balls until golden brown all over. Drain them on several
thicknesses of kitchen paper. They will keep warm for up to an hour.
If thickening the sauce with blood, pour a little of the hot sauce
into the bowl containing the blood. Mix well, and stir this into the
rest of the sauce and hare in the dish. If necessary, keep in a warm
oven until you are ready to serve, but take care not to let the sauce
boil again once the blood has been added. Serve the jugged hare with
the forcemeat balls.
"Lady MacDonald's Scotland: The Best of Scottish Food & Drink"

: by Claire MacDonald A Bullfinch Press Book by Little, Brown &
Co., London ISBN = 0-8212-1809-3
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
From: Paul Macgregor Date: 05-10-96 From:

Kneadles@esosoft.Com (Hugs) Date: Fri, 13 Mar 1998 07:36:44 ~0600
Yield: 8 servings
Page 738
JUGGED RABBIT
2 3 lb rabbits, cut up
2 large carrots, diced
1 large onion stuck with 3 cloves
6 medium garlic cloves, peeled
1 bay leaf
6 peppercorns
2 cup coarsely chopped celery
2 cup dry red wine
1 water
1 teaspoon salt
1/3 cup all purpose flour
8 slice crisp bacon
8 large whole mushrooms, sauteed
Put meat into a big non metal bowl with carrots, onion garlic, bay
leaf, peppercorns, celery and wine. Add water to cover and allow to
marinate for three days (refrigerated) Remove pieces of meat from
marinade and pat dry. Brown in shortening in a deep kettle. Add
marinade, tomato puree and salt. Simmer gently, covered, for about
two hours or until meat is tender.
Remove meat and keep warm. Blend flour and 1/2 cup water. Stir into
sauce. Bring just to a boil. Strain through a fine sieve.
Add pieces of meat. Bring to a boil again.
Serve garnished with bacon and mushrooms and sprinkled with parsley.
Womens Day Vol 10
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 03-09-96
Yield: 6 servings
Page 739
JUNIPER ELK ROAST
1 elk roast
1 marinade:
1 medium onion
1 tablespoon salt
5 peppercorns
2 centiliter garlic
1 cup cider vinegar, mild
1 cup beef bullion
1 cup dry vermouth
12 juniper berries
Combine all the marinade ingredients. Boil about 5 minutes, remove

from flame and cool. Place roast in marinade to cover. Let stand in
refrigerator overnight. Remove from marinade and place on roasting
rack in preheated 250 degree F. oven with a blanket of beef suet.
Roast at this low temp for 50 minutes per pound. Remove from suet for
the last 30 minutes of cooking and baste roast with pan drippings and
a bit of the marinade.
I have more venison recipes available for download at:

http://legend.dynip.com/weller/WELLER.HTM
Jim Weller From: Freeston <anfre@ihug.Co.Nz>
Yield: 1 roast
Page 740
KANGAROO ESCALOPES WITH SPINACH AND ANCHOVY BUTTER
600 gm kangaroo fillet, trimmed

2 bunch of english spinach
12 anchovy fillets
1 teaspoon black pepper freshly ground
1 teaspoon sea salt
1 olive oil
"Most people won't have ever tasted kangaroo. It is a sweet,

strong-tasting meat, it's texture and taste described as somwe- here
between venison and liver...To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater...It's a
very big, very strong-tasting meat."
These recipes are by Chris Manfield from The Paragon Cafe, Circular
Quay.
Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water to
stop the cooking process and maintain the green colour. When cold,
remove leaves from water and squeeze out as much liquid as possible.
Refrigerate until ready to use.
Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth. Scrape out onto a piece of foil and form into a sausage
shape. Refrigerate until firm Heat a large, heavy- base, cast-iron
fry pan or grill plate until hot. Toss in the oiled meat slices and
quickly sear on each side. Do not turn until the first side is
properly sealed--this does not take very long--and don't overcook.
Remove meat and rest in a warm place until all the meat slices are
cooked. In another pan, over medium heat, melt the remaining butter,
add the squeezed spinach and the salt and pepper, and stir until the
spinach is hot. Divide the spinach into four portions, spoon onto the
centre of the plate, top with three escalopes. Slice the anchovy
butter so it begins to melt over the hot meat. Serve immediately.
From an article in The Sydney Morning Herald by Shelli-Anne Couch.

3/2/93. Courtesy, Mark Herron.
Yield: 6 servings
Page 741
KANGAROO FILLET SAUCE THE ADVERTISER 26DEC
1/4 cup plum sauce

3/4 cup water
1 teaspoon chilli sauce
2 teaspoon tomato sauce
2 teaspoon cornflour
Place all ingredients in a small saucepan, heat and stir until sauce
boils.
by Margaret Kirkwood
'What's Your Problem' THE ADVERTISER, December 26th 1997

From: Kevin Jcjd Symons Date: 05 Jan 98
Yield: 1 servings
KANGAROO FILLET WITH BLUEBERRY GLAZE
800 gm kangaroo sirloin fillet allow 200g; per person.

1 blueberry jelly available from fren; ch deli
1 oil, olive
Brush meat with oil. With a very high heat either fry or char
grill the meat until sealed, and continue to cook until medium/
rare. Do not overcook.
Take meat off the heat and wrap in foil, leave to rest 10 minutes
before carving into medallion slices.
Heat blueberry jelly gently, and pour or brush over the slices of
meat.
from THE WAR CRY / 4th July 1998
republished courtesy the Queen Victoria Market
From: Kevin Jcjd Symons Date: 04 Jul 98
Yield: 4 servings
Page 742
KANGAROO FILLET WITH QUANDONG CHILLI SAUCE
200 gm kangaroo- fillet subs. aged beef fi; llet?

1 oil- macadamia nut
1 pepper
1 salt
1 quandong chilli sauce see separate; recipe
Brush the kangaroo meat with oil, season and char-grill or pan fry to
rare or medium rare.
Rest the meat in a warm place for 10 to 15 minutes before carving.
from THE ADVERTISER / MAY 1st, 1999 by UNSTATED AUTHOR typed by KEVIN
JCJD SYMONS
: Posted In: National Cooking Echo by Kevin Jcjd Symons on 01 May 99
Yield: 1 serving se
KANGAROO FILLETS W' SNAP PEAS, ILLAWARRA PLUM/CHILLI
250 gm peas, snap

4 kangaroo fillet steaks
1 oil, olive, virgin
1 peppercorns, ground.
1 salt
1 tablespoon water
1 illawarra plum/chilli sauce [#]
1 capsicum, red, strips of..., for ga; rnish.
String the snap peas and place them in icy water.
Simply oil and pepper the fillets and, if you have the time,
leave to marinate until ready to cook.
Experts have two schools of thought on the final cooking of

kangaroo fillet, but both initially sear the fillets in oil and
butter on each side in a very hot pan. You can either turn to a
medium heat and cook for about 3 minutes or place your pan in a
very hot oven for 4 to 5 minutes. Both methods result in a
delicious, medium-rare fillet.
Once cooked, rest the fillets and prepare the snap peas. Drain
peas. Heat oil in a non-stick pan. Add snap peas, salt and a
tablespoon od water and stir fry for a couple of minutes until
peas are bright green.
Serve immediately with fillets and Illawarra Plum and Chilli

Page 743
Sauce. Garnish with red pepper strips if desired.
[#] See separate recipe, also available from ROBINS FOOD P/L

Yield: 4 servings
KANGAROO GOURMET PIE

2 tablespoon oil
300 ml water
8 teaspoon margarine or butter
3 rashers bacon, diced
3 medium potatoes
1/2 cup pumpkin, grated
2 tablespoon parsley, finely chopped
1/2 teaspoon pepper
Heat oven to 180 C. Boil and mash the potatoes. Heat oil in heavy
pan, then add onion and bacon. Fry until onion is transparent.
Add mince and cook for 4 minutes, stirring well. Mix in tomato
paste, add water, Worcestershire sauce, pumpkin and parsley. Cook
for 4 minutes, stirring all the time. Transfer mixture to casserole
dish, top with mashed potato, and dot surface with margarine. Cook
in oven, at 180 C, for 20 minutes, or until potato is crisp and brown
on the surface.
Macro Meats, "Gourmet Game Recipes"
Typed by Glen Jamieson
Yield: 4 servings
Page 744
KANGAROO MEAT
1 kangaroo
Farming some native species may be one of the best ways to protect our
environment for future generations. Tim Flannery, biological
scientist at the Australian Museum, argues there are good
environmental, as well as nutritional, reasons for eating kangaroo.
Environmental arguments It costs the Australian environment nothing to

produce kangaroo meat. In comparison, seven kilograms of soil are
used to produce one kilogram of wheat. Animals are killed in the
production of even a vegetarian's food supply. Whole ecosystems are
lost when forests are cleared to plant crops and toxic pesticides for
maintaining crops also cause animal deaths. The kangaroo meat
industry is sustainable and does not threaten kangaroo populations.
Since the arrival of Europeans, kangaroos have thrived because of
increased grasslands, better water supply through dams and bores and
reduced dingo numbers, the kangaroo's main predator. Kangaroo numbers
are so great that some farmers consider the animals a pest.
Ironically, the industry that was established to control kangaroo
numbers has only succeeded in taking a sustainable yield, despite
killing up to 20% of the total population in certain years. The
kangaroo meat industry only harvests non endangered species. Farming
wild animals is less cruel than raising domesticated animals for
meat. Kangaroos do not suffer the stress of live trucking and
abattoirs. Instead they live freely in the wild until they are killed
instantly by professional shooters. Nutritional arguments Kangaroo
meat is lean, high in iron, contains a high amount of polyunsaturated
fat and is virtually free of any chemicals usually associated with
domestic stock. The risk of food poisoning is much lower than for
most other foods. Inspection of kangaroo meat is more rigorous than
that of beef and mutton. Kangaroo is the only export quality meat
available at the butcher shop because it must pass three inspections.
From: Karen Stephens <kas@eisa.Net.Au>date: Fri, 02 Jul 1999 06:00:00
+1000
Yield: 4 servings
Page 745
KANGAROO MEDALLIONS WITH SESAME AND MUSTARD CHAMPAGNE
1 kg southern game meat kangaroo

1 fillets cut into medallions
2 royal blue potatoes
4 apricots
2 cup champagne
2 sprinkles dry mixed herbs
1 sprig of fresh mint
2 yellow zucchini
2 turnips
1 celery stick
20 gm black sesame seeds
20 gm mustard seeds
1 pkg shiitake mushrooms
1 clove garlic
80 ml olive oil
Kangaroo Medallions with black sesame and mustard seeds champagne,

apricot and fresh mint sauce.
This dish presents Southern Game Meats long fillets of kangaroo cut
into medallions, sautied with garlic and served with a dusting of
black sesame and mustard seeds and accompanied by red wine oil with a
parsley garnish.
Cut Southern Game Meat kangaroo fillets into small medallions. Place
fillets in very hot pan with 2 tblspn of olive oil and chopped garlic
and cook for 2 - 3 minutes on each side. Leave to rest.
Vegetables: Slice shiitake mushrooms, saute with mustard seeds and

garlic, then stack on top of each other. Slice potatoes and pan-fry
lightly, season with salt & pepper. Blanch sliced zucchini, white
turnips and sliced celery in boiling water for 4 minutes. Sprinkle
black sesame seeds on celery
Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15

minutes. Mix in knob of butter and fresh chopped mint. Drizzle on
plate in attractive pattern.
By Pierre cochrane <pierre@dot.net.au> From:

Peepuffnospam@hatespamlava.Net (P
Yield: 4 servings
Page 746
KANGAROO PEPPER STEAK WITH MUSHROOM SAUCE
1 kg kangaroo fillet or grilling

1 steaks
1 some flour
300 gm mushrooms, chopped
3 tablespoon butter
400 ml can of coconut milk
3 teaspoon coarse ground black pepper
3 dessert spoons beerenberg
1 bavarian prepared mustard
3 tablespoon chopped coriander
1 salt to taste
Sprinkle steaks with flour and pepper, and rub in, both sides. Heat
oil and quickly cook steaks until juices appear on the top surface,
(about 3 minutes per side). Remove steaks to a warm plate to rest.
Add butter to pan and saute onion and mushrooms for 4 minutes. Add
wine to pan and boil down until almost dry, stirring. Add coconut
milk and stir until it starts to thicken. Stir in mustard. Add salt
to taste. Pour mushroom sauce over steaks, and sprinkle with chopped
coriander. Serve with a side salad.
The original recipe used cream and parsley, but I found the coconut
milk and coriander better complements the kangaroo flavour. Our
local brand of mustard is excellent, but any good German mustard
would do.
Glen from Adelaide From: Glen Jamieson Date: 18 Jan 97 National

Cooking Echo Ä
Yield: 1 servings
Page 747
KANGAROO POT-OF-GOLD PASTIES
2 medium carrots
1 celery stick
3 medium potatoes
1 medium turnip
2 medium onions, chopped.
2 teaspoon parsley, chopped.
1 teaspoon salt
1 pepper, ground
1 tablespoon water
6 pastry, shortcrust, square sheets o; f... thawed.
1 spring onions, blanched ties.
1 milk or egg for brushing
Simply grate or finely dice all the vegetables and thoroughly mix
with kangaroo mince, chopped onion, parsley, seasonings and
water. Place a good-sized handful of mixture in the middle of
each pastry sheet.
Draw surrounding pastry into centre and scrunch pastry above

mixture. Tie with spring onions lengths. Let the top of the
pastry flop over the green onion tie.
Repeat for remaining pastry sheets. Brush each bag of gold with a
little egg and milk, or milk only. Bake at 200^C for 30 to 40
minutes. Serves 6.

Yield: 6 servings
Page 748
KANGAROO RUMP STEAK
1 kangaroo rump not over 500

1 grams
1 good quality olive or corn
1 oil
Soak steak in oil for about 30 minutes. Heat up a heavy bottomed

stainless steel or cast iron pan. If the pan is not hot enough the
meat will boil, making it tough and giving it a strong, unpleasant
flavour. Place the meat into a hot frying pan without any additional
oil and sear for about one minute. NB: Kangaroo should be fried in a
well ventilated kitchen or outside because it creates a lot of smoke.
Remove the meat from the pan and place in a preheated oven (220 °C ),
for approximately six to seven minutes. Remove kangaroo from the oven
and allow it to stand in a warm place for the same amount of time
that it was cooked. NB: Kangaroo meat expands quickly when subjected
to lots of heat. It needs time to settle and return to shape. The
heat on the outside of the meat is enough to cook the inside of the
meat to perfection.
Kangaroo meat can also be cooked on a very hot barbecue. From: Karen
Stephens <kas@eisa.Net.Au>date: Fri, 02 Jul 1999 06:00:00 +1000
Yield: 4 servings
Page 749
KANGAROO STEW (VENISON BOURGUIGNON)
2 1/2 lb venison, cut in stewing

1 pieces
1 slice bacon, 1/2-inch thick
12 small onions, cut up
2 tablespoon flour
1 bottle red wine
1 pinch thyme
1 bay leaf
4 sprigs parsley and/or
1 parsley root
1 small clove garlic, finely minced
1/2 lb fresh mushrooms
Choose good heavy meat, a very deep red and lightly marbled with fat.
Cut it, or have it cut, in cubes about 1 to 1 1/2-inches. If you can,
buy the bacon in one thick 1/2-inch slice and cut this into small
cubes. Take your nicest, heavi- est pot; put the bacon in it and let
it brown and render some of its fats until just golden all over.
Remove with a slotted spoon and add the onions. Brown them in the
bacon fat. Remove them and let them wait with the bacon while you
brown the venison.
Brown the meat thoroughly for its juice gives stews their color and
flavor. Toss the meat with a spoon or fork over high heat, seasoning
it well with salt and pepper. Let the juices get quite dark at the
bottom of the pot as you do this. Return the onions and bacon to the
pot and sprinkle the flour over all. Mix with a spoon so the flour
can absorb some of the fat. Give it a chance to brown slightly, then
pour in enough wine to barely cover the meat. Add a good pinch of
thyme, the bay leaf, the parsley and parsley root and the crushed
garlic.
Cover the pot and simmer gently for about 1 1/2 hours. Keep the fire
very low and the pot well covered. Clean the mushrooms, fresh ones if
possible and cut off the bottom of the stems. Don't peel them, it
wastes the mushrooms. Slice them and add them to the stew. Their
fragrance and taste will mix with the sauce. Stir in a tablespoonful
of tomato paste. (The purpose of the tomato paste in this case is
just to thicken slightly and give a rich color to the sauce; so don't
use too much. It should add a little body to the flavor but no tomato
taste.) Simmer for another half hour or so after you have added the
mushrooms and tomato paste. Taste and correct the seasoning, if
necessary.
Note: This is one of those wonderful dishes which tastes even better
reheated. So you can make it the day before.
Catherine Seskus from Sequoyah School
Yield: 1 servings
Page 750
KARL'S BEAR ROAST
4 lb bear roast or rump - thin

1 fat to 1/2
1 1/2 cloves garlic
1 salt and pepper
2 small onions chopped
1/2 rib celery with leaves,
1/2 teaspoon sage
3 tablespoon flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cup beef stock
1 i tsp. worcestershire
Pre heat oven to 500 degrees. Cut deep slits in top of roast and
insert garlic slices. Salt and pepper the meat well. Lay a few fat
slices under the roast, put it in preheated oven, and roast 20
minutes or so until you the fat browns. Turn the heat down to
300-325 degrees and roast about 2 1/2 hours.
When done, remove roast and the fat cracklings to a hot pan or
platter.
Gravy:
Retain 2-3 tablespoons of fat in the roasting pan with the drippings
and in it saute the finely chopped onions and celery. Stir in the
flour and herbs. Stir on a low flame until thickens, stir in the
herbs. Add Worcestershire sauce.
From: TheOutdoorGourmet@onelist.com From: "Karl E. Moser (Ke3nf)"

<karl-M@hdate: Thu, 24 Jun 1999 09:06:51 ~0400
Yield: 4 servings
Page 751
KARL'S CARIBOU SWISS STEAK
4 lb caribou steak
2/3 cup flour
1 vegetable shortening
1 teaspoon marjoram
1/2 teaspoon savory
1 1/2 onions, sliced
1 green pepper sliced
1/2 rib celery with leaves -
1 chopped
2 cloves garlic
1/2 teaspoon salt
1 cup broth
Pound into the steak as much of the flour as possible. Use a wooden
meat mallet. It not only draws and absorbs meat flavor but thickens
the gravy to the right consistency.
Heat oil, and brown the floured meat on both sides. Do this over a
steady medium heat but brown it well. (It may take 2O-30 minutes to
get properly done). Dust the cayenne pepper and the herbs over the
meat. Scatter sliced onion, pepper slices, and diced celery around
the meat. Add garlic, salt and pepper, and carefully pour the red
wine and broth on, around, and under the steak. Cover closely and
simmer over low heat (225-250 degrees if using an electric skillet)
for about 2 hours or until meat tests tender with a fork.
Baste the meat as often as convenient, turning the steak two or three
times in the process and scraping up and stirring in the browned
flour under the meat in process. Add liquid (hot water or a mix of
hot broth and wine) if need be so the gravy ends up with the right
consistency.

~0400
Yield: 4 servings
Page 752
KARL'S FRIED RATTLESNAKE
1 large rattlesnake
1 quart water
1 tarragon, dash
4 tablespoon salt
1 thyme, dash
1 oil
1 marinade
1 cup flour
1 margarine
Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry
meat well. Cut meat into chunks to fry. Marinate meat in for 7
hours. Coat each piece with mixture of flour, paprika, pepper,
tarragon and thyme. Fry chunks of prepared rattler in oil until
golden brown. Serves 2

~0400
Yield: 4 servings
Page 753
KARL'S HERBED VENISON AND MUSHROOM
3 tablespoon butter
1 lb portabella mushrooms,raw
1 sliced
3 red onions,raw,finely
1 chopped
1/3 cup flour,all-purpose
2 teaspoon salt
1/2 teaspoon cayanne pepper
3/4 teaspoon multi colored peppercorns,
1 fresh ground
2 lb venison steaks, 1 inch
1 thick
1/3 cup butter
5 garlic,clove,raw, crushed
1 pinch rosemary leaves
Melt butter in skillet; add mushrooms and onions and saute until
tender. Place mushrooms and onions in shallow, 2-quart casserole and
set aside. Combine flour, salt, paprika,cayanne pepper and
peppercorn; dredge venison in flour mixture. Melt butter in skillet,
add venison, and brown well. Place venison over onions and mushrooms
in casserole. Top with garlic and rosemary. Pour beef stock over top.
Loosen browned particles from skillet and add to casserole. Cover and
bake 350 degrees Fahrenheit for 45 minutes. Serve with sauce over egg
noodles
Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454]

http://24.3.49.34 or http2//Karls_Eatery.com
Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E.
Moser (Ke3nf)" <karl-M@h
Yield: 4 servings
Page 754
KARL'S MARINADED BEAR
1 fillet or whole loin bear (6

1 to 7 pounds)
1 the marinade
4 medium onions, chopped
4 carrots, chopped
3/4 cup vinegar
2 teaspoon salt
3 bay leaves
1 1/2 teaspoon tarragon
3 celery ribs with leaves on
1 sauce
1/2 teaspoon minced garlic
2 teaspoon chopped capers
2 teaspoon chopped scallions
3 tablespoon butter
3 tablespoon flour
1 clove, crushed
Cook all marinade ingredients in a sauce pan for 5 minutes. Let cool
and poor the marinade over the meat. Place in nonmetallic container.
Keep in a cool place, covered 3 - 4 days turning the meat over daily.
When ready to cook, remove the meat and wipe dry. Save the marinade.
Cut the fillet into 3/4-inch pieces or into chops.
Brown the meat in the oil - several pieces at a time. To prepare the
sauce, pound the garlic, capers, scallions, parsley, mushrooms, salt
and pepper together. When mixed to a paste, strain two cups of the
reserved marinade into it and blend.
Now melt the butter in the skillet, stir in the flour and cook slowly
a few minutes to brown lightly. Add the cloves and stir in the
marinade sauce. Turn off the heat. Return to the heat and stir until
thickened, then add the browned steaks or chops, and slowly simmer
for 6 to 8 minutes.

~0400
Yield: 4 servings
Page 755
KARL'S NORTHERN VENISON STEAK
1/4 cup flour

3/4 tablespoon salt
1/2 teaspoon cayenne
1 teaspoon thyme
1 teaspoon ground nutmeg
2 lb venison tenderloin steak
2 tablespoon melted beef suet
3 large red onion -- thinly sliced
2 cup fresh tomato -- peeled and
1 quartered
1 1/2 tablespoon worcestershire sauce
4 drop texas pete
1 1/2 cup merlot wine
3 whole clove
3 tablespoon garlic minced
1 cup baby portabella mushroom
1 caps -- sautied
1 salt and fresh cracked
1 pepper to taste
Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves.
Vigorously pound this seasoned flour into venison steak. Cut the
steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or
Dutch oven and sear venison on all sides, adding thinly sliced onions
to the pot. When meat and onions are well browned, add tomatoes,
Worcestershire sauce, Texas Pete, merlot, clove, garlic. Cover pot
closely, set in moderate oven, and cook 1 1/2 hrs. or until meat is
tender. Add salt and pepper to taste and bring to a boil over direct
heat. Stir in sautied mushroom caps and serve with wild rice and
Caesar Salad.

Yield: 4 servings
Page 756
KARL'S ROAST VENISON
4 lb venison roast(elk,moose
1 deer
2 tablespoon flour
1 large onion (sliced)
1 can tomatoes (14 oz can)
1 marinade
1/2 cup vinegar
1 tablespoon salt
1/2 cup red wine
1 cold water to cover meat
Let the meat stand at room temperature for 8 hours then marinade the
venison over night in the refrigerator. This opens the pores of
themeat when at room temp and when cooling will draw in the marinade.
Seasonwith salt, roll in flour and brown in hot skillet. Place in
crock-potcooker and add remaining ingredients. Cover and cook on low
10 to 12 hours.
MARINADE: Mix ingredients together in a bowl just large enough tocover

venison with water. No need to stir this marinade. Use for "red"
meatsor game birds.
Bon Appetit...Karl Karls Eatery

Http://www.fortunecity.com/littleitaly/machievelli/97
bbqing-subscribe@makelist.com wine-subscribe@makelist.com
karlseateryii-subscribe@makelist.com ICQ # 16639454 From: "Karl E.
Yield: 4 servings
Page 757
KARL'S ROAST WILD DUCK
2 wild mallard ducks

1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rosemary leaves
1 medium onion - chopped into 8
1 pieces
1 apple cut into 8 pieces
2 stalks of celery chopped
1/2 cup butter melted
1/4 teaspoon pepper
1/4 teaspoon rosemary leaves
Heat oven to 350 degrees. Clean ducks. Wash and pat dry. Stir
together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves. Sprinkle
in cavity and on outside of each duck.
Place half the onion, half the apple and half the celery in each
cavity. Place ducks breast side down on rack in open shallow roasting
pan. Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp
rosemary leaves. Baste duck frequently during roasting. Turn ducks
and roast 50 minutes longer or until done.
Ducks are done when juices are no longer pink when meat is pricked
and meat is no longer pink when cut between leg and body. Remove
ducks from pan. Split in half lengthwise. Discard stuffing.

~0400
Yield: 4 servings
Page 758
KARL'S STUFFED POSSUM
1 possum, whole
1 quart cold water
1/8 cup salt
2 bay leaves
3 celery stalks chopped
2 onions sliced
1 bag packaged stuffing
Preheat oven to 350 degrees. Soak possum in cold salt water for 10
hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare
stuffing according to package directions. Stuff possum cavity with
prepared packaged stuffing. Close cavity tightly. Place stuffed
possum in roasting pan, add water, bouillon cubes, bay leaves, celery
and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook
for 1 more hour. Test roast, if not done reduce heat and cook until
done.

~0400
Yield: 4 servings
Page 759
KARL'S VENISON MEAT LOAF
1 lb venison, ground on the fatty

1 side
1/2 lb sausage, ground spicey hot
1 egg
1/4 cup finely diced green peppers
1/4 cup italian style bread crumbs
1 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/4 cup finely diced red onions
1 cup water
1/2 pkg spatini sauce mix or v-8
1 spicy vegetable juice
Combine all ingredients except the Spatini sauce Mix and the cup of
water and shape into a loaf. Place in a lightly greased pan. Bake
1 hour @ 350-degrees. Baste every 10 minutes with a combination of
1 cup water and 1/2 package Spatini Sauce mix.
by: Karl at The Eatery

Yield: 4 servings
Page 760
KARL'S VENISON POT ROAST - THE EATERY'S STYLE

2 tablespoon fat (pork or beef)
1 salt and pepper
2 tablespoon horse radish (cream style)
1 cup merlot wine
1 large red onion, chopped
1 cup sliced carrots
2 teaspoon oregano
4 clove garlic
1 flour ( 1 1/2 tbs for each
1 cup liquid)
1 water ( as needed )
measure. Mix a smooth paste of flour and water, measuring 2 Tbsp of
water and 1 1/2 Tbsp of flour for each cup of liquid. Gradually add
seasoning.

Yield: 4 servings
Page 761
KATHY'S VENISON CHILI
1 chili seasoning mix

4 teaspoon dried onions; minced
1/8 teaspoon dried onions; minced
1 teaspoon red pepper
1 other ingredients
8 oz tomato sauce
28 oz italian tomatoes; canned,
1 cut-up
30 oz kidney beans; drained
2 jalapeno; optional,
1 minced
2 tablespoon masa corn flour
1. In dutch oven, brown venison (if using ground beef, drain fat
afterwards). 2. Add tomato sauce, cut-up tomatoes and juice, drained
kidney beans, and jalapenos, if desired. 3. Add seasonings, and stir
well. Bring to boil, then simmer for 40 minutes. 4. (Measure
seasoning for next batch and store.) 5. Mix masa flour with 1/4 cup
water. Stir into chili. 6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
Recipe by: Kathy Hudson, adapted from Two-Alarm Chili
From: Khudson123@aol.Com
Yield: 8 servings
Page 762
KEBABS OF VENISON IN RIBERRY WINE SAUCE
500 gm venison topside

300 ml yoghurt, plain, low-fat
1 native peppercorns, ground.
1 orange, juice of... and grated rind; of...
1 small oregano, bunch of...
1 pkg kakadu plums, de-stoned.
4 skewers, metal
500 gm venison bones
1 tablespoon butter
1 tablespoon oil
250 ml wine, red
1/2 onion, diced.
1 small riberries, packet of...
2 tablespoon flour
125 ml water
1 orange peel, juliennes of...
Cut venison into 3cm cubes. Combine yoghurt, peppercorns, orange

rind and juice and oregano, add the cubed meat and coat it well
with the marinade. If you have the time, leave the venison
marinating for a day or two, covered, in the refrigerator.
When cooking kebabs, discard excess marinade and alternately

thread meat and Kakadu plums on four skewers. Grill or barbecue
kebabs for about 10 minutes. Turn frequently.
TO MAKE YOUR OWN RIBERRY SAUCE: roast the venison bones with
butter and oil in a 180^C oven until brown. Add 125ml of red
wine, onion and riberries and sprinkle with flour. Return to oven
and cook for at least another hour.
Add remaining red wine and water to the dish and simmer on top of
the stove for another 2 hours, or until the sauce is reduced to
your desired consistency.
Pour the riberry sauce over the venison kebabs and garnish with
juliennes of orange peel. Serves 4.
[*] Available from ROBINS FOOD P/L

Yield: 4 servings
Page 763
KEN'S SPICEY TEXAS BRISKET RUB
1 tablespoon new mexico chili powder

1 tablespoon oregano; dried
1 tablespoon rosemary; chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon sage; ground
1 teaspoon mustard; powdered
1 teaspoon black peppercorns; ground
I know it says brisket and that is what I made this one up for, but I
have used it on brisket, port, venison, elk, buffalo, chicken, turkey
etc.
I then smoke normally for bout 30-45 minutes per lb.
Posted to bbq-digest by kshort <kshort@kroo.com> on Oct 17, 1998,

converted by MM_Buster v2.0l.
Yield: 1 servings
KEN'S VENISON STEAKS
1 venison (deer meat) steaks

1 salt and pepper,(or garlic
1 salt and onion salt)
1 egg
1 crushed saltine cracker
1 crumbs
1 oil
If your deer meat has not been packaged for properly for freezing,
you will find that the outer edges of the meat is brown or dark on
the outside after it had been defrosted. Trim all that stuff off. Cut
the meat into steak size slices. Pound with meat hammer on both
sides. Season with salt and pepper,(or you can use garlic salt and
onion salt. Dip in beaten egg and roll in crushed saltine cracker
crumbs. Fry in hot oil till golden brown. Serve with fried potatoes
and a green salad with a zesty Italian dressing. A good salsa is
great on the deer steaks. You will love them, and your guests will
never believe they're eating deer meat. From: Gloryauto@bigvalley.Net
Date: 02-06-03
Yield: 4 servings
Page 764
KENT'S WILD GAME SUMMER SAUSAGE
5 lb venison, ground, min 10% fat

4 tablespoon morton tender quick (level)
2 1/2 teaspoon coarse ground black pepper
1 1/2 tablespoon red pepper flakes
1/2 tablespoon liquid smoke
1 1/2 tablespoon worchestershire sauce
3 tablespoon water
Place the meat in a large mixing pan. Mix all dry ingredients in a
bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1
tablespoon over meat Mix meat Continue until out of the dry
ingredients Mix all liquid ingredients and sprinkle across meat.
Knead well. Roll into 4 or 5 rolls and cover.
Place in refrigerator all night. This must be done for the meat to
cure. All night is the shortest time I recommend. Two days does have
a better flavor. I have left it in the refrigerator for a week
before cooking.
Smoke between 150 and 200 degrees for two hours. Turning over at the
hour mark. After two hours up the temperature to 325 degrees for an
hour, turning over at the 30 minute mark. Should be about done then.
(Ground chuck or hamburger can be used in place of wild game too,

remember 90/10)
Hope you like'it .... k From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 765
KENTUCKY BISON PASTRAMI
1 gallon water
11/2 cups kosher salt
1 cup sugar
11/2 ounces (about 1/3 pink (curing) salt
1/2 cup packed dark brown sugar
1/4 cup honey
15 pound bison brisket
1 tablespoon cracked coriander seeds
Pastrami is usually made from beef brisket, which can be substituted in

this recipe. Bison brisket, like most bison cuts, is leaner than beef.
Bison is now available at Kentucky Bison store (see listing at right).
Pink salt is a curing agent, also called curing salt. It is sold in 1-pound
bags at Creation Gardens (see listing at right).
Specialty gourmet pink sea salt from Hawaii, or from mines in the
Himalayas, is not the same product.
Combine all the ingredients except brisket, pepper and coriander in a pot.
Bring to a boil to dissolve sugar. Cool completely. Add the brisket to the
brine, making sure it is covered by the brine, and let marinate for three
days (best curing temperature is 50 degrees; colder temperatures may slow
curing, warmer temperatures may grow on the top, which is not unsafe). Turn
the meat occasionally.
After three days, remove the bison from the brine, rinse and pat dry.
Coat with the cracked pepper and coriander, place in a smoker and smoke at
200 degrees to an internal temperature of 150 degrees.
To finish: Heat oven to 250 degrees. In a roasting pan, bring 1 inch of

water to a simmer. Place the brisket on a rack over the water, and roast
covered in the oven for 3 hours or until fork tender.
Yield: 20 4-ounce serv

Page 766
KIOWA VENISON ROAST
1 slab of venison, about 2 inches thi; ck

4 teaspoon bacon drippings
1/4 teaspoon pepper
1 tablespoon chopped celery
2 cup boiling water
1/2 cup flour
1/2 teaspoon salt
Lay venison on board and pound flour into it. Melt drippings in a
large frying pan; brown roast in it. Add seasonings and one half of
the water. Cover and let simmer for 55 minutes. Pour in rest of water
and simmer until meat is done. From: Recipes and Remembrances Shared
By: Pat Stockett
Submitted By JOYCE BROTHERTON, DIAMOND CITY, AR On 09-27-94 (0849)
Yield: 1 servings
KNUCKLE OF DEER WITH WINE, GARLIC AND ROSEMARY
4 knuckles of roe deer; (ask your game

1 ; dealer)
3 cloves garlic; crushed
1 sprig fresh rosemary
2 glasses good dry white wine
1 extra virgin olive oil
1 salt and pepper
Seal and colour the knuckles in olive oil. Add the garlic and
rosemary and cook for two more minutes.
Add the salt, pepper and wine and cover. Cook very gently for one
hour or until tender - if they are too dry, then add some stock.
Yield: 1 servings
Page 767
KRUPSKI'S SAMP PORRIDGE
1 lb beans (any type available)

1 lb yellow or white samp (hulled
1 corn, hominy)
1 preserved meat, such as
1 corned beef or salt pork
Indians and colonial settlers had hundreds of corn dishes, but before
the late 1800s, no one wrote down recipes. This samp porridge, from
food historian Alice Ross, is a version of the Eastern Woodlands
Indians' nausamp.
Peeled and cut root vegetables to taste, such as potato, carrots,

onion, parsley Salt and pepper to taste 1. Soak beans in water
overnight.2. In the morning, put samp into a large kettle with enough
water to cover by three inches. Bring to a boil, then simmer for
several hours, until tender; add water and stir from time to time.3.
In another pot, cook soaked beans in water for 45 minutes, or until
skins slip easily.4. One hour before serving, add prepared vegetables
to samp and continue cooking until tender. Add beans. Correct flavor.
Serve. Note: This dish improves with age, and is better after two to
three days. From: Heidi Blatcher <heidilady@heidima
Yield: 4 servings
Page 768
LAGOS/KOUNELLI FOURNOU (BAKED HARE OR RABBIT)
1 karen mintzias
1 rabbit or hare - cleaned and skinne; d
2 celery stalks, with leaves, - chopp; ed
1 carrot; sliced
1/2 cup chopped fresh parsley
1 bay leaf; crumbled
2 sprigs fresh rosemary
6 peppercorns; bruised
2 cup dry red wine
1/2 cup vinegar
1 salt
4 fresh tomatoes; chopped -or- tomato sauce
3 allspice berries
After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, wine,
and vinegar and pouring over the meat. Cover and refrigerate for a
day or two, turning the pieces over occasionally.
On serving day, drain, reserving the marinade, and wipe dry. Transfer
the marinade to a casserole and simmer for 15 minutes. While the
marinade is cooking, heat the butter in a large frying pan, and when
very hot sear the meat over high heat until it is reddened in color
without browning. Remove from the heat, and with a spatula lift the
rabbit or hare pieces into the simmering marinade, then pour in the
remaining butter. Taste for seasoning, then add the salt and pepper,
tomatoes, and allspice. Weight the meat with a small plate to keep it
under the sauce, then bake it in a very slow oven (225 F) for 2-1/2
hours, or until the meat is tender and the sauce thickened.
Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel

Books, New York ISBN:0-517-27888-X
Typed for you by Karen Mintzias
Yield: 4 servings
Page 769
LAGUNA CHILI STEW (IROQUOIS STYLE)
By: Gerry Goyette - Mohawk
3 lbs. diced chuck beef

1 tsp. cumin
3 diced medium potatoes
1 tsp. salt
3 diced med. yellow onions
1 tsp. black pepper
1 can mild jalapeno peppers,
3 tsp. lahuna chili sliced
Sear beef cubes in t 2bs corn oil in skillet and then add with the green
pepper
to a quart of boiling water in a 4 quart pot. Simmer for one hour. Add
diced
potatoes, onions, cumin, salt, pepper and chili. Simmer 30-40 minutes more
or
until potatoes are tender.
LAKOTA BUFFALO STEW
buffalo stew meat; medium chunks

wild turnips
onions, sliced
In a large pot, put in buffalo meat, onions and turnips.

Add water; cover and boil until done.
Season as desired.
LAKOTA ELK STEW
1½ lbs elk meat, dried

2 cups wild rice
8 onions, wild are best
12 dried wild turnips
½ tsp. salt and pepper
Soak turnips in water 1 hour, then place in large pot with elk; simmer
about
2 hours.
After simmering, add the onions, rice, salt and pepper.
Boil 10 to 15 minutes, cover, and simmer for 5 minutes.
Add your own seasons when finished.

Page 770
LAKOTA ELK STEW
1 1/2 lb dried elk meat

2 cup wild rice
8 onions; wild are best
12 dried wild turnips
1/2 teaspoon salt
1/2 teaspoon pepper
Soak turnips in water 1 hour, then place in large pot with elk; simmer
about 2 hours.
After simmering, add the onions, rice, salt and pepper. Boil 10-15
minutes, cover, and simmer for 5 minutes. Add your own seasonings
when finished.
Notes: This was downloaded 10/02/98 from a beautiful Native American

website by Mitchell and Nancy Deer with Horns,
http://www.angelfire.com/ct/deerwhorns/wildgame.html.

Yield: 6 servings
Page 771
LAMB AND BLACK BEAN CHILI
By: Bobby Flay
1/4 cup olive oil

2 1/2 pounds lamb from shoulder, boned and cut i; nto 1/2-inch cubes
salt and freshly ground black peppe; r
1 1/2 large spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pur; eed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
2 teaspoons ground coriander
1 tablespoon dried mexican oregano
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
chopped cilantro leaves, for garnis; h
cumin crema, recipe follows
avocado relish, recipe follows
red onion relish, recipe follows
fry bread, recipe follows
cumin crema:
1 pint creme fraiche, mexican crema or sou; r cream
1 tablespoon fresh lime juice
salt and freshly ground pepper
red onion relish:
2 tablespoons canola oil
2 red onions, finely diced
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 tablespoons finely chopped cilantro leaves
avocado relish:
4 haas avocados, peeled, pitted and choppe; d
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper
fry bread:
3 cups all-purpose flour
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after; frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying
with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry
Bread
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches,
season with salt and pepper, and cook until seared and browned on all
sides. Remove the lamb to a plate with a slotted spoon.
Add the onion to the pan and cook until soft. Add the garlic and cook for 1
minute. Add the tomatoes, chipotle, and spices. Return the lamb to the
pan, add the stock and beer; cover and cook at a simmer for over medium
heat, about 1 hour, or until the lamb is tender and the mixture has
thickened. After 30 minutes, check seasoning and add honey. During the last
15 minutes, add the cinnamon and cooked beans. Season with salt and
pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top
with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish.
Serve with fry bread on the side.
crema:
Whisk together ingredients in a bowl. Season with salt and pepper, to
taste. Cover and refrigerate for at least 1 hour before serving.
onion relish: Heat oil in a large saute pan over high heat. Add the onions,
garlic, and chile to the pan and cook until soft. Add the lime juice and
season with salt and pepper. Remove from the heat and stir in the cilantro.
Avacado relish In a large bowl, combine avocado, red onion, cilantro,
chiles, lime juice, and salt and pepper. Fold until incorporated.
Fry Bread Combine flour, baking powder, milk powder, and salt in a large
bowl. Cut the shortening in until the mixture is crumbly. Add the water and
mix until the dough comes together. Place on a lightly floured surface and
knead lightly until smooth. Cover with a dishcloth and let sit at room
temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees
F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch
circle. Fry the bread in the hot oil until golden brown on both sides.
Remove to a sheet pan lined with paper towels and season with salt.
Page 773
LAMB CHILI WITH MASA HARINA DUMPLINGS
By: Gourmet Menus February 2006
for chili
10 pcs dried mild new mexico chiles (2 1/2; to 3 oz)
5 cups water
3 1/4 lb boneless lamb shoulder, trimmed and; cut into 1 1/2-inch piec
1 1/4 teaspoons salt
3 tablespoons lard or vegetable oil
1 pc large onion, chopped (2 cups)
4 pcs garlic cloves, minced
2 pcs turkish bay leaves or 1 california
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 tablespoons finely chopped canned chipotle chil; es in adobo
for dumplings
3/4 cup masa harina (corn tortilla mix)
1/4 teaspoon salt
1/4 cup chilled lard or unsalted butter, cu; t into small pieces
3/4 cup well-shaken buttermilk
2 tablespoons chopped fresh cilantro
No one is going to ask 'Where's the beef?' when confronted with this chili.
Slowly cooking the meat with lard, peppers, and spices creates a
wonderfully complex sauce that's topped off with tender corn-flavored
dumplings.
Make chili:
Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan
until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then
drain in a colander. Stem chiles (do not remove seeds), then purée in a
blender with reserved cooking liquid until smooth (use caution when
blending hot liquids). Force purée through a fine-mesh sieve into a bowl.
Reserve purée.
Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2
tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep
straight-sided skillet over moderately high heat until hot but not smoking,
then brown lamb in 4 batches (without crowding), turning occasionally,
about 5 minutes per batch. Transfer to a bowl.
Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves,
and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally,
until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring
frequently, 1 minute. Stir in reserved chile purée and chipotles and
simmer, stirring frequently and scraping up brown bits from bottom of pot,
5 minutes. Add lamb along with any juices accumulated in bowl and remaining
3 cups water, then bring to a boil. Reduce heat and simmer, covered, until
lamb is tender, about 2 1/2 hours.
Make dumplings:
Page 774
Stir together masa harina, flour, baking powder, baking soda, and salt in a
bowl. Blend in lard pieces with a pastry blender or your fingertips until
mixture resembles coarse meal. Add buttermilk, stirring just until dough is
moistened (do not overmix).
Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping
tablespoons of dough onto simmering chili, about 2 inches apart. Reduce
heat to low and gently simmer, covered, until tops of dumplings are dry to
the touch, 15 to 20 minutes. Sprinkle with cilantro.
Cooks' note:
Chili is best when made at least 1 day ahead, without dumplings and
cilantro, and can be made 2 days ahead and cooled completely, uncovered,
then chilled, covered. Discard fat from surface and reheat stew before
adding dumplings and sprinkling with cilantro.
Page 775
LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE
By: Lois Ellen Frank
12 firm green new mexico mild or anaheim ch; iles

2/3 cup finely chopped wild onions or yello; w onions
1 1/2 pounds ground lamb
1 cup adobe bread crumbs *see note
1 teaspoon salt
2 bay leaves
1 tablespoon chopped fresh tarragon, or 1 teaspo; on dried
fresh tomato puree:
1 1/4 pounds tomatoes, coarsely chopped
sour cream, garnish (optional)
vendors in Santa Fe, New Mexico however, if this bread is not
available to you, any yeast non-sour dough bread can be used and made
into the bread crumbs for this recipe.
To make the stuffed chiles, roast, peel and seed the chiles, keeping
them whole for stuffing. Set aside. Heat the oil in a large skillet
over medium heat and saute the onions about 4 minutes, until
translucent. Add the ground lamb and brown 15 minutes, stirring
occasionally to prevent burning. Drain off the excess fat and add the
bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the
heat and simmer another 15 minutes. Remove from the heat and let cool.
Slice the chiles lengthwise, spread them open on a work surface and
generously stuff each chile with the lamb mixture. Place the stuffed
chiles on an oiled baking pan with the open side down and set aside.
To make the puree, heat the oil in a saucepan over medium-low heat.
Add the garlic and saute for 1 minute. Add the tomatoes and cook
another 15 minutes, stirring occasionally to prevent burning, until
the excess liquid evaporates. The sauce will reduce and thicken. At
this point you can pour the sauce through a fine sieve to remove the
skins or you can serve the sauce as it is. Set aside.
Preheat the oven to 350 degrees F. Place the stuffed chiles in the
baking dish in the oven and heat until hot, about 5 to 10 minutes.
Serve immediately with the tomato puree. Garnish with sour cream, if
desired.
Page 776
LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE
By: Lois Ellen Frank
12 firm green new mexico mild or anaheim ch; iles

2/3 cup finely chopped wild onions or yello; w onions
1 1/2 pounds ground lamb
1 cup adobe bread crumbs *see note
1 teaspoon salt
2 bay leaves
1 tablespoon chopped fresh tarragon, or 1 teaspo; on dried
fresh tomato puree:
1 1/4 pounds tomatoes, coarsely chopped
sour cream, garnish (optional)
Inactive Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes
vendors in Santa Fe, New Mexico however, if this bread is not available to
you, any yeast non-sour dough bread can be used and made into the bread
crumbs for this recipe.
To make the stuffed chiles, roast, peel and seed the chiles, keeping them
whole for stuffing. Set aside. Heat the oil in a large skillet over medium
heat and saute the onions about 4 minutes, until translucent. Add the
ground lamb and brown 15 minutes, stirring occasionally to prevent burning.
Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt,
pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove
from the heat and let cool. Slice the chiles lengthwise, spread them open
on a work surface and generously stuff each chile with the lamb mixture.
Place the stuffed chiles on an oiled baking pan with the open side down and
set aside.
To make the puree, heat the oil in a saucepan over medium-low heat. Add the
garlic and saute for 1 minute. Add the tomatoes and cook another 15
minutes, stirring occasionally to prevent burning, until the excess liquid
evaporates. The sauce will reduce and thicken. At this point you can pour
the sauce through a fine sieve to remove the skins or you can serve the
sauce as it is. Set aside.
Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking
dish in the oven and heat until hot, about 5 to 10 minutes. Serve
immediately with the tomato puree. Garnish with sour cream, if desired.
Yield: 6 servings
Preparation Time (hh:mm): 25 mi

Page 777
LAPIN A LA MOUTARDE
1/3 cup peanut oil

3 lb fresh rabbit; cut into
1 serving pc
1/2 cup whole grain mustard
1 cup creme fraiche
1 salt to taste
1 handful minced parsely
Preheat oven to 350F
In a Dutch oven, heat the oil and butter over medium-high heat. When
hot, quickly brown the rabbit. Do not crowd the pan, and turn the
pieces, making sure that each is thoroughly browned. Discard the
excess oil.
Brush the rabbit pieces evenly with mustard, reserving 3tbps for the
sauce. Place the rabbit in the oven, covered, and bake for 20
minutes. Pour the wine over the rabbit, making sure all pieces are
moistened, and continue cooking, covered another 25 minutes.
Remove from the oven, and reserving the cooking liquid, place the
rabbit pieces on an ovenproof dish. Lower the oven heat to 200F.
Cover the rabbit with foil and keep warm in the very bottom of the
oven.
Preparing the sauce:
Over hight heat reduce the cooking liquid by half. This should take
8-10 minutes. Whisk in the creme fraiche, the reserved 3tbsp of
mustard and salt. Reduce the heat and continue cooking for 3-4
minutes.
To serve, arrange the rabbit pieces on a platter, and cover with the
sauce(or fill a platter with pasta, toss with the sauce, and arrange
the rabbit pieces on top). Sprinkle with the minced parsley.
Recipe by: Patricia Wells
Yield: 6 servings
Page 778
LAPIN A LA MOUTARDE (RABBIT WITH MUSTARD)+
1 large rabbit, about 4 lbs, cut into servi; ng pieces

1 salt
1 bouquet garni
Spread the pieces of rabbit with the mustard.
Heat large skillet with the butter in it over medium high heat. Brown
the rabbit, turning often until the pieces are quite brown, about 15
minutes. Remove to platter.
Pour wine into skillet and scrape up the brown bits. Reduce heat to
medium and place the rabbit back in the skillet. Add the bouquet
garni. Cover and simmer till the rabbit is tender, about 35 to 40
minutes.
Remove from heat and add creme fraiche and parsley.
Adapted from Saveur Magazine, March/April 95 Mary Riemerman From: Jim

Weller Date: 04-12-95 From: Helen Peagram Date:
01 Feb 98
Yield: 4 servings
Page 779
LAPIN A LA MOUTARDE CAFE DES FEDERATIONS
1 3lb
1 pepper
3 tablespoon peanut ol
1 bottle
2 medium onions; finely chopped
1 tablespoon wondra flour
1 several
1 thyme
1 bay leaf
1 italian parsley; chopped
1 rabbit; cut into 8 pieces
1 dry white wine
1 thyme twigs or 1 tsp dried
Evenly brush one side of each rabbit piece with some of the mustard.
Season generously with salt and pepper. Heat the oil and butter in a
large non-reactive skillet over medium heat. When the fat is hot but
not smoking, add several pieces of the rabbit, mustard side down; do
not crowd the pan. You will have to cook this in several batches.
Cook until brown, about 10 minutes. Turn the rabbit and brush the
second side with additional mustard. Season with salt and pepper.
Cook until golden brown, another 10 minutes. Transfer the rabbit to a
large platter and continue cooking in this manner until all the
rabbit is browned.
Add several Tbsp of the wine to the skillet and scrape up any browned
bits that stick to the pan. Add the onions and cook, stirring, until
golden brown, about 5 minutes. Remove the skillet from the heat.
Sprinkle the flour over the onions and stir to coat. Pour in the
remaining wine, the thyme, the bay leaf. Add all of the rabbit
pieces. Return the skillet to medium heat and simmer until the rabbit
is very tender and the sauce begins to thicken, about 1 hour.
Transfer the rabbit and sauce to a warmed platter and sprinkle with
parsley. Serve immediately, over buttered fresh noodles.
Recipe by: Patricia Wells, Bistro Cooking
From: Purple-Ram@totacc.Com
Yield: 1 servings
Page 780
LAPIN AU VIN

1 seasoned flour, for dredging
1/4 lb diced salt pork
1/4 cup shallots, chopped
1 1/2 oz brandy
2 teaspoon butter
2 teaspoon flour, opt'l
----IN A SPICE BAG----
1 slice lemon rind
10 peppercorns
2 parsley sprigs
2 ribs leafy celery
1 bay leaf
1 dried chile pepper, opt'l
Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a
skillet render the salt pork and saute the shallots and mushrooms 5
min. If you don't have shallots, substitute mild onion plus a small
clove of garlic. Remove and reserve the mushroom mixture. Saute the
rabbit pieces until browned. Add the stock, wine and spice bag and
simmer 1-2 hours until tender. Remove the spice bag and add the
mushroom mixture 10 minutes before serving. Just before serving stir
in a jigger of brandy and a swirl of butter. The gravy can optionally
be thickened with a slurry of flour and water. Or the flour and
butter can be made into a roux and added. From: Jim Weller
Date: 12 Apr 95
Yield: 7 servings
Page 781
LAPIN AUX PRUNEAUX
1 rabbit
6 oz prunes
1 tablespoon oil
1/2 oz butter
1/2 oz flour
----MARINADE----
7 fl oz red wine
10 fl oz broth (stock)
1 clove garlic (crushed)
1 bouquet garni
1 salt & pepper
5 fl oz red wine
1 large bouquet garni
1 medium carrot, coarsely chopped
6 peppercorns slightly crushed
1 tablespoon oil
----LAPIN A LA FLAMANDE VARIANT----
4 oz lardons *
Cut the rabbit into 6 or 7 pieces. Marinate the rabbit: put the
pieces in a bowl (not aluminium) and add the marinade ingredients,
wine, bouquet garni, onion carrot and pepper corns. Pour the oil on
top. Cover and leave at room temperature, turning occasionally, for
4-12 hours. Alternatively the rabbit can be marinated in the
refrigerator for 1-2 days. Pour boiling water over the prunes, cover
and leave to soak for about three hours.
Drain the rabbit and pat dry with paper towels. In a saut* pan or
shallow casserole, heat the oil and butter and brown the rabbit
pieces on all sides. Remove from the pan, add the onion and carrot
from the marinade and saut* slightly until soft. Sprinkle the flour
over the vegetables, stirring, until the flour browns. Stir in the
marinade and red wine and bring to a boil. Add broth, garlic, bouquet
garni, salt and pepper. Replace the rabbit pieces, cover and simmer
for 25 mins. Transfer them to another shallow casserole and strain
the sauce over the rabbit, pressing hard on the vegetables. Drain the
prunes, add them to the rabbit, cover and simmer for 10-15 mins or
until rabbit and prunes are tender.
Transfer the rabbit to a serving dish and spoon the prunes on top. If
necessary, boil to reduce the sauce until it just coats a spoon;
taste for seasoning and spoon it over the rabbit. Sprinkle with
parsley just before serving.
Variant for Lapin * la Flamande
With the prunes, add lardons - * bacon cut in cubes or finger shapes
(lardons)
Blanch the bacon if it is salty, and saut* lightly in butter before

Page 782
adding them to the rabbit for the last 10-15 mins of cooking. From:
Carol Shenkenberger Date: 06 Jan 98
Yield: 6 servings
LAPIN EN GIBELOTTE
4 lb rabbit cut into serving pieces

1/4 lb thick-sliced bacon cut into 1 1/2-; in sticks
2 tablespoon flour
2 cup chicken stock
2 cup white wine
1 bouquet garni (parsley, thyme & bay; leaf)
1/4 cup heavy cream
SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the
rabbit pieces in the fat. Season the rabbit with salt and pepper.
Sprinkle all of the rabbit pieces in the casserole with the flour and
toss well. Add the stock, wine, garlic, bouquet garni, tomato paste,
salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in
a 325F oven until it is tender. Remove the rabbit pieces, strain the
sauce and skim off the fat. Pour the sauce into saucepan, reduce
until thick and add the cream. Pour over rabbit and serve.
Yield: 6 servings
Page 783
LATIGO CHILI
5 lb beef brisket, coarse ground

5 lb venison, fatless & coarse ground
2 lb pork, lean & coarse ground
3 cup tomato sauce
1 cup tomato paste
3 onions chopped coarsely
5 tablespoon cumin freshly ground
2 tablespoon salt
24 oz budweiser beer
3 oz tequila
4 anchos chili peppers dried & mince; d
3 tablespoon cayenne pepper flakes
3 cup stewed tomatos chopped coarsely
8 green chili peppers chopped coarse; ly
1 tablespoon all-spice
5 tablespoon peanut or corn oil
3 tablespoon honey
Put meat, onions, garlic, and peppers into a large cast iron pot after
first heating the oil. Sautee the meat and the veggies until the meat
is browned. Add the beer & tequila, bring to a boil. Add salt, pepper,
vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and
the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the
cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1
more hour then add the remainig cumin. Turn heat up to Med. High and
cook for 10 minutes, stirring frequently. Serve hot or refrigerate
and re-heat the next day.
Yield: 20 servings
Page 784
LBJ PEDERNALES RIVER CHILI
4 lb venison, bite size chili grind fin; e *or*

1 chuck, well trimmed, ground
1 teaspoon oregano
1 teaspoon cumin seed
2 cup hot water
1 1/2 cup canned whole tomato
2 dash liquid hot pepper sauce
1 salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Skim off fat
during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili
is stored in refrigerator, allowing fat to rise to the top and
solidify, when it can be easily removed. LBJ preferred venison in his
chili, and so did his doctor, because it is so lean and fat-free.
Ground beef heart is leaner still, and has a rich beef flavor with
the added value of high Vit B content. This recipe was tailored to
President Johnson after his first heart attack. Not only is it
relatively fat-free, it calls for lean venison, when available.The
local pronunciation of Pedernales is Purd-in-alice, and in this case
local extends at least from Texas to Washington,D.C., to New York
City. FROM: The Great American Chili Cookbook
Yield: 8 servings
Page 785
LE FILET DE LAPIN A LA MOUTARDE
6 rabbit filets
1 cup white wine
1 pinch thyme
2 bay leaves
2 tablespoon oil
1 cup heavy cream
1 salt; to taste
1 pepper; to taste
Marinate the rabbit filets in 1/2 cup of the wine and the thyme and
bay leaves for 24 hours.
Saut# the rabbit lightly in the oil, then remove the rabbit from the
pan. Add the remaining wine and the Creole mustard to the pan and
simmer for 5 minutes. Remove from the heat and blend in the cream and
Slice the rabbit filets lengthwise into strips. Place the sauce over
the rabbit and serve.
: { Submitted by Chef Michel Marcais, La Fete 1984 }
: [ The Legends of Louisiana Cookbook; Sheila Ainbinder;

ISBN 0-671-70817-1 ] Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 05 AUG 95 223535 GMT
Yield: 6 servings
Page 786
LEE BAILEY'S ROAST VENISON WITH HUNTER'S SAUCE
12 lb leg of venison
4 cloves garlic; slivered
1 1/2 cup olive oil
4 cup red burgundy wine
1 cup worcestershire sauce
3 tablespoon dried rosemary
2 tablespoon black pepper; freshly
1 ground
1/2 cup olive oil
12 can lee bailey's hunter's sauce
1 see recipe
1. Wipe the meat with paper towels. Make deep incisions all over the
roast and insert slivers of garlic.
2. Combine 1 1/2 cups olive oil, wine, Worcestershire sauce, onion,

dried rosemary, and black pepper. Pour marinade over meat, cover, and
refrigerate for 12 hours or overnight, turning every few hours.
3. Preheat the oven to 450 degrees Fahrenheit.
4. Place the venison leg in a roaster with about half the marinade.
Pour 1/2 cup olive oil over.
5. Bake for 15 minutes uncovered.
6. Turn heat back to 250 degrees Fahrenheit, and insert a meat

thermometer in the thickest part (do not let it touch the bone).
7. Cover with foil and bake until thermometer reaches 150 degrees for
medium (about 3 hours), or 165 degrees for well done. Baste often.
8. Allow roast to rest for 15 minutes before carving.
9. Degrease the pan juices for the sauce. Serve with Hunter's Sauce.
Serves 12.
Notes: From LEE BAILEY'S SOUTHERN FOODS & PLANTATION HOUSES, 1990,
Clarkson N. Potter, ISBN 0-517-57280-X, page 130.
Edited and formatted for Mastercook by K. Hudson Lipin, 11/27/98

Recipe By: "Lee Bailey's Southern Foods & Plantation Houses"
Yield: 12 servings
Page 787
LEG ROAST OF VENISON
3 lb leg roast elk or deer

5 slices salt pork
1 onion
1 apple
1 teaspoon salt
1/4 teaspoon pepper
2 sprigs of rosemary
2 bay leaves
Cut gashes in roast about 2 inches apart and half through the
thickness of roast. Place in each gash a slice of salt pork, onion
and apple. Top with a few more slices of onion. Sprinkle roast with
spices and herbs. Plase meat on a rack in a roasting pan. Bake in
300 degrees F. oven until done, 2 to 4 hours, depending on tenderness
of meat. Remove herbs before serving.

(18:18)
Yield: 6 servings
Page 788
LEMON RISOTTO WITH DUCK BREAST
1 whole duck breast (about 3/4

1 pound)
1 teaspoon garlic -- finely chopped
1 salt and pepper
1 ***risotto***
2/3 cup imported risotto rice such
1 as arborio
3 cup chicken or vegetable broth
1 tablespoon butter
1 1/2 teaspoon garlic -- finely chopped
2 tablespoon fresh sage leaves --
1 sliced*
1/4 cup flat leaf parsley --
1 chopped
2 teaspoon lemon peel -- minced
1 medium zucchini, unpeeled -- cut
1 into 3/4 dice
Prepare the duck. Place a sheet of aluminum foil over the broiler
pan, then heat oven to broil. Cut the duck breast in half
lengthwise; pat the 1 pieces dry with paper towels and score each by
cutting a diamond pattern lightly into the skin and fat. Transfer to
a small dish or bowl.
In a small bowl, combine the garlic, 1/4 teaspoon salt, 1/2 teaspoon
pepper, lemon juice and balsamic; stirring constantly with a small
whisk or fork, slowly pour in the olive oil. Pour this mixture over
the duck breast 1 pieces, making sure it coats all surfaces. Set
aside.
Prepare the risotto. Heat the broth in a saucepan. Do not let it

boil. Melt butter with oil in a heavy bottom he onion and cook,
stirring occasionally, until it is soft, 3 to 4 minutes. Add the
garlic, 1 tablespoon each sage and parsley, the minced lemon peel and
the rice. Stir until the grains are coated with oil, then add the red
wine. Bring to a boil and reduce, stirring occasionally, until the
wine is almost gone.
Add 1/2 cup broth. Stir almost constantly with a wooden spoon and
keep the broth at a gentle simmer. Add more broth as the liquid is
absorbed, about 1/3 cup at a time. The rice should not be submerged
in broth, nor should the pan become dry. It will take 18 to 20
minutes to cook the rice to the al dente stage (still slightly firm
in the center).
Meanwhile, place the diced zucchini in a bowl and toss with the lemon
Page 789
juice. Set aside.
After risotto has cooked for 8 minutes, place the duck breasts under
the broiler, skin side up. Cook for 4 minutes, turn them over and
cook for an additional 2 minutes, or until just medium-rare.
Transfer to a cutting board and cover loosely with foil.
Spread the zucchini on the foil-lined broiler pan and broil until
soft, 4 to 5 minutes, stirring once or twice. (As an alternative, the
zucchini may be steamed ahead and simply added to the risotto without
reheating.)
As the risotto approaches al dente, after about 18 minutes, stir in

the zucchini and remaining sage and parsley. Turn off the heat.
Slice duck breast half crosswise into seven or eight slices. Mound
risotto in the center of two warmed soup or dinner plates and place
duck 1 slices against the sides of the risotto.
To prepare sage, cut away stems, then roll leaves tightly, cigarette
fashion, and cut crosswise into narrow strips.
Recipe By : William Rice (Chicago Tribune Magazine 2/8/98)

From: Kris Young <krisy@womansjournal.C
Yield: 2 servings
LEROY'S BEEF OR GAME SALAMI
10 lb hamburger or game
10 teaspoon tender quick morton
1 salt(heaping tsps)
6 teaspoon liquid smoke flavoring
6 teaspoon whole mustard seeds
3 teaspoon cracked black pepper
8 teaspoon crushed garlic(or to taste)
Mix all ingredients thoroughly in a glass or plastic container(don't

use metal). Cover and refrigerate for three days. Each day mix it
thoroughly and recover. On the fourth day, shape the meat mixture
into long rolls not more than three inches in diameter. Pack
solidly. The rolls may be wrapped in cheesecloth. Then place on a
rack in the oven. Place a pan below them to catch any drippings.
Heat the oven to 150 degrees F. and bake for 12 to 16 hours.
Recipe by: LeRoy
From: Drleroy@juno.Com (Leroy C Trnavsk
Yield: 1 servings
Page 790
LINDA'S ROAST OPOSSUM
1 'possum, skinned and

1 cleaned
1 teaspoon each: salt, pepper,
1 onion, chopped
1 teaspoon fat
1 'possum liver, chopped
1 cup breadcrumbs
1 hard boiled egg, chopped
1 salt and pepper
4 strips bacon
Opossum meat is light-colored and tender. Excess fat may be removed,

but it contains no strong flavor or odor.
Rub 'possum with salt and pepper. Brown onion in fat, add 'possum
liver with and cook until tender. Add breadcrumbs, worcestershire
sauce, egg, seasonings, and water to moisten. Stuff 'possum with
this mixture and truss. Place in pan belly down. Put bacon strips
across back. Roast uncovered in 350 oven until tender, basting every
15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4.
About 1/2 hour before the 'possum is done, surround with cooked,
halved sweet potatoes; sprinkle potatoes heavily with brown sugar
and dot with butter. From: Lipant1@aol.Com
Yield: 4 servings
Page 791
LITTLE WOLF'S BEST BABY BACK RIBS
4 lb pork baby back ribs

1 teaspoon pepper
1 cup ketchup
1 cup chili sauce
1 tablespoon dried minced onion
Place ribs bone side down in a large roasting pan. Combine garlic
powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced
onion. Cover tightly and bake at 350 deg for 2-1/2 hours. In a bowl,
combine the remaining ingredients. Drain fat from pan; discard sliced
onion. Brush ribs with half of barbecue sauce. Cover and bake 30 min
longer or until ribs are tender. Serve with remaining sauce.
From: Melody Sheline <little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55
~0800 (
Yield: 4 servings
LITTLE WOLF'S MUTTON STEW RECIPE
2 lb neck, plate or shoulder of

1 mutton
2 lb potatoes
6 onions
1 salt and pepper
3 cup hot water
Cut the mutton into small pieces and arrange in a stew pan. Sprinkle
with salt and pepper and add the hot water. Cover closely and let the
stew simmer for one hour, shaking the pan occasionally. Add the
potatoes and onions, peeled and sliced, and cook another hour. Serve
very hot. If desired, dumplings may be served with this stew.
jakers6135@cs.com
Yield: 4 servings
Page 792
LITTLE WOLF'S SMOKED SHORT RIBS
4 lb beef plate short ribs

10 1/2 oz condensed tomato soup
1 teaspoon paprika
1/2 teaspoon celery seed
Soak wood chips (Mesquite or Hickory) in enough water to cover about

an hour before cooking time. Drain chips. In covered grill place
SLOW coals on both sides of drip pan. Sprionkle coals with some
dampened wood chips. Place ribs, bone side down on grill. Replace
cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood
chips every half hour.
Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil,

mustard, chili powder, paprika, celery seed and 1/4 tsp salt. Heat
sauce at side of grill. Brush ribs with sauce. Grill, uncovered,
about 20 minutes more, brush ribs frequently with sauce.
~0800 (
Yield: 4 servings
Page 793
LOIN OF BISON AND FOIE GRAS
potato puree
3 medium idaho potatoes
3/4 cup heavy cream
2 tablespoon butter
confit cabbage
1 lb. savoy cabbage (leaves only)
2 tablespoon duck fat
1 tablespoon chopped pancetta
bison filets and foie gras
46 ounce medallions of bison
42 ounce pieces of hudson valley foie gras
1 tablespoon 25-year old balsamic vinegar
1 cup assorted mushrooms, sliced and sear; ed
Sauté with Potato Puree and 25 Year Old Balsamic Vinegar

Potato
Place cream and butter in a small sauce pot and reduce by half. Keep warm.
Peel and cut potatoes into half, place in a medium pot and cover with
water. Bring to boil over medium high heat and cook until fork tender
(about 15 minutes). Strain potatoes, and pass through ricer into a medium
mixing bowl. Slowly add cream and butter mixture, mix well. Adjust
seasonings with salt and fresh ground white pepper. Cover and keep warm.
Confit
Heat duck fat over medium heat in a thick bottom large skillet. Add
pancetta, cook for 2 minutes (until lightly brown), add cabbage and
continue to cook for 5 minutes. Turn and cook for additional 5 minutes. Add
chicken stock, season with salt and pepper, cook until chicken stock is
reduced (approximately 5 minutes). Keep warm.
Season bison and foie gras generously with salt and fresh ground pepper.
Heat 2 medium sauté pans over medium-high heat. Place olive oil in one pan
with bison filets. Cook for 4-5 minutes until golden brown, turn and cook
an additional 5 minutes. Place foie gras in other pan and cook for 3
minutes, turn and cook for 3 more minutes. The foie should be golden brown.
To Serve
Divide potato puree into 4 equal portions and place in the middle of 4 warm
dinner plates. Divide cabbage into 4 equal portions and place on top of
potato. Place meat on top with foie gras on top of meat. Sprinkle warm
mushrooms and chives around meat. Drizzle balsamic vinegar around meat and
serve immediately.
Yield: serves 4
Page 794
LOIN OF VENISON WITH CHERRY CHILE SALSA
1 venison loin (or 2 lb

1 backstrap)
1/2 cup apple cider
2 cup dried cherries
1 pear, finely chopped
1 (unpeeled)
1/2 cup peeled, diced jicama 1 c cleaned,; roasted green
1 chiles
Oven Temp: 400oF 1. Preheat oven to 400F. Rinse and dry the venison.
Tie with a string so that it is of uniform thickness. Lightly season
with salt and pepper. Heat a saute pan with a thin coating of olive
oil.
2. When the oil is hot, brown the venison on all sides, then place
the venison in the oven for 15 to 20 minutes, until medium rare.
Allow the venison to sit at room temperature for at least 20 minutes
before slicing thinly to serve.
3. Place apple cider in a small saucepan over moderate heat. Add

dried cherries and remove from heat when liquid is hot, not boiling.
Cover pan with lid and set aside, off heat, until cherries are
plumped and soft, about 20 minutes.
4. Add chopped pear, jicama and chilies to cherries. There should be

little or no liquid left in pan; drain if necessary.
Source/Author: Kelowna Daily Courie
Notes:
To serve as a main course on a buffet, arrange sliced venison on a

bed of greens, such as arugula, with the salsa on the side. To serve
as an hors d'oervre, place each slice of venison on a thin slice of
French baguette. Top with a leaf of arugula and a small amount of
salsa. --
U/L to NCE by Burt Ford 2/97.
Yield: 4 servings
Page 795
LOIN OF VENISON WITH CRANBERRY-CHIPOTLE SAUCE
2 tablespoon clarified butter or oil -; (to 3 tbspns)

4 lb venison loin -; (to 5 lbs)
1 coarse salt
2 minced garlic chives or chives
2 cup cranberries
3 tablespoon sugar
1 cup dry red wine
2 1/2 cup reduced game stock; (see recipe)
1 teaspoon chipotle chile puree; or more
1 (or 1 tspn dried sage)
3 tablespoon butter; room temperature
Heat clarified butter in large skillet over medium heat until lightly
smoking. Season venison loin with salt and pepper to taste and sear
on all sides in skillet, 30 to 45 seconds each side. Remove from
skillet and place on baking sheet. Roast loin at 350 degrees about 15
minutes for medium-rare venison (135 degrees internal temperature).
Pour all but 1 tablespoon butter from skillet. Add shallots and
garlic chives and cook 20 seconds. Add cranberries and sugar and cook
30 seconds longer. Deglaze with wine by adding wine to pan over high
heat and scraping up any browned bits. Reduce wine by 3/4 over high
heat (about 8 minutes). Add Game Stock, chipotle chile puree and
chopped sage. Reduce by 1/3, about 5 minutes, then strain through
fine sieve. Press cranberry mixture with back of spoon to force as
much sauce through sieve as possible. Return sauce to clean saucepan
and heat to boiling. Whisk in butter, remove from heat and season
with more salt and pepper if necessary. Yields 8 to 10 servings.
Each of 10 servings: 295 calories, 434 mg sodium, 115 mg cholesterol,

12 grams fat, 8 grams carbohydrates, 34 grams protein, 0.27 grams
fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Yield: 10 servings
Page 796
LONG SIMMERED BBQ FLAVORED VENISON STEW
4 lb venison meat
4 tablespoon butter
1 large green pepper, chopped
1 1/2 teaspoon salt
2 small cans of tomatoe paste
1/2 cup brown sugar
1 teaspoon tabasco sauce
1/2 cup broth
3/4 cup ketchup
Cook 3 - 4 lbs meat until it falls apart. Save 1 1/2 c broth. In

large pat combine & simmer 15 min. butter onion, chopped green
pepper, chopped salt and tomatoe paste
While these simmer, combine in another container: brown sugar prepared

mustard Worchestershire sauce tabasco sauce black pepper red pepper
broth ketchup
Shred meat & combine with above ingredients and heat thoroughly.
From: nesssam@aol.com (NessSAM)
Yield: 1 servings
Page 797
LONGHUNTER'S BEAR ROAST
4 lb bear roast or rump roast,

1 thin fat to 1/2 inch
1 1/2 cloves garlic
1 salt and pepper
1/2 stalk celery & leaves
1/2 teaspoon sage
3 tablespoon flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cup beef stock
1 teaspoon worcestershire
Preheat oven to 500 degrees. Cut deep slits in top of roast and insert
garlic slices. Salt and pepper the meat well. Lay a few fat slices
under the roast, put it in preheated oven, and roast 20 minutes or so
until the fat browns. Turn the heat down to 300-325 degrees and roast
about 2 1/2 hours. When done, remove roast and the fat cracklings to
a hot pan or platter. Gravy: Retain 2-3 tablespoons of fat in the
roasting pan with the drippings and in it saute the finely chopped
onions and celery. Stir in the flour and herbs. Stir on a low flame
until thickens, stir in the herbs. Add Worcestershire sauce.
~0800
Yield: 4 servings
Page 798
LOUISIANA CONSERVATIONIST STUFFED WILD TURKEY
1 turkey - about 12 lbs, save

1 giblets
6 bacon slices - thick
1/2 lb butter - (2 sticks)
2 medium onions - chopped
1 cup celery - chopped fine
1/2 cup parsley - minced
1/2 cup green onions - minced
6 cup cornbread - crumbled
4 cup bread crumbs - dry
1 1/2 teaspoon poultry seasoning
1/2 cup white wine
1 can chicken broth (no size
1 given)
1 salt and pepper - to taste
Rinse and dry turkey inside and out. Sprinkle cavity and skin with
salt and pepper. Cover breast with slices of bacon. Set aside. Make
dressing. Boil giblets until tender, then chop very fine. melt
butter and saute onions and celery until translucent. Add the
chopped giblets, parsley and green onions. Cook for a few minutes,
then add this to the cornbread and bread crumbs. Mix well and add
seasonings. Add wine and enough broth to make a moist dressing. Add
salt and pepper to taste. Fill neck and cavity with stuffing and
close both with skewers. Tie legs together and fold back wings.
Place turkey on rack in roasting pan and roast in oven at 350 degrees
for 20 minutes per pound, or until done. Baste frequently with
drippings to keep bird moist. Transfer to heated platter and keep
warm. Skim fat from pan drippings and make gravy by thickening
drippings with flour.
December, 1990 - Louisiana Conservationist Calendar From: "Zymurgian"

<mellis@@gribbles.Com
Yield: 4 servings
Page 799
LOUISIANA CREOLE RABBIT
1 cleaned rabbit (3lb)

1 teaspoon salt
1 teaspoon browning sauce
1 can mushrooms, drained (8oz)
1 tablespoon butter or margarine, melted
2 tablespoon green bell pepper, minced
2 tablespoon green onions, chopped
2/3 cup white wine, dry
1. Dry rabbit and place in bowl.
2. Combine salt, black pepper, cayenne pepper, onion, garlic and

vinegar; pour over rabbit, turning pieces to coat.
3. Cover bowl and marinade overnight in refrigerator.
4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450'F. oven 1 hour.
6. Combine remaining ingredients and pour over rabbit.
7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.
~End Recipe Export-
Yield: 4 servings
Page 800
LOUISIANA RABBIT
1 large rabbit- fryer

1 ; cut
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup butter; or oil
2 medium onions
1 ; sliced
1 tablespoon herb- parsley; chopped
3 tablespoon butter; or oil
3 1/2 cup juice- tomato
1/2 teaspoon sauce- worcestershire
1 salt and pepper
Shake moist pieces of rabbit in bag in mixture of flour, salt and

pepper. In a heavy skillet, heat the fat and brown rabbit lightly on
all sides. Meantime, cook onions, garlic and parsley in fat until
onion is golden brown, add tomato juice and Worcestershire sauce and
simmer for 15 minutes. Season to taste. Place rabbit in casserole
dish; pour sauce over rabbit. Cover and bake 1 hour at 325 degrees or
until tender. Uncover and bake 30 minutes more to brown the top.
Serves 4 to 6. Serve with brown rice. taken from Woodville,
Mississippi food article
From: Calico@elemeno-P.Com From: Kevin Jcjd Symons Date: 11-29-02
Yield: 4 servings
Page 801
LOW-FAT CHILI
1/2 lb ground lean buffalo

1 or sirloin
1/2 cup chopped green peppers; optional
8 oz low-salt tomato sauce
14 1/2 oz low sodium beef broth
1 =(canned or dry substitute)
6 oz low-salt tomato paste
1/2 teaspoon cumin
1 brown sugar to taste; optional
2 can dark red kidney beans
1 undrained/15 oz each
Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green
peppers over medium heat until beef is well done and onion and
peppers are soft. Strain all and run under hot water until beef loses
oily feel when touched. Add remaining ingredients and bring to a
boil. Reduce heat and simmer. Adjust seasonings to taste.JM.
*Approximate composition per serving: 105 calories. 3g fat. 0mg
cholesterol. 51mg sodium. Recipe approved by a Cardiovascular
Dietician. Governor Jim Edgar, Illinois From: Angela Gilliland
Date: 04 May 97 Meal-Master Format Recipes (Mailing
List) Ä
Yield: 1 servings
Page 802
LUBY'S SPANISH INDIAN BAKED CORN
1/4 lb bacon, chopped into 1/2-in

1 pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored,
1 seeded, and diced
1/4 lb butter, plus
2 tablespoon butter, melted and divided
1/4 cup milk
1 can cream-style corn
1 can whole kernel corn, drained
2 tablespoon jalapenos, diced
2 tablespoon pimentos, diced
1 teaspoon salt
1 tablespoon sugar
2 cup corn bread muffins,
1 crumbled and divided
In a large skillet over medium heat, cook the bacon until crisp. Add
the onion, celery, and bell pepper. Saute for 2 minutes until low
heat. Set aside.
In a medium-size pan, melt the 1/4 pound of butter. Add the milk,
corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over
low heat.
Add the bacon/vegetable mixture and 1 cup of the corn bread muffin
crumbs to the corn mixture. Heat well, stirring frequently.
Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.

Moisten the remaining corn bread muffin crumbs with the remaining
butter and sprinkle on top of the corn mixture.
Bake in a preheated, 350 degree F. oven until the crumbs are light
brown.
Makes 8 servings.
NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers

adapt and create their own recipes, and the dishes are available only
at the specific restaurant. That is the case with Spanish Indian
Baked Corn, which is available at the Luby's in Pasadena, Texas on
Wednesdays.
Recipe: Luby's Cafeteria in Pasadena, Texas
[> DPileggi -- Be Seeing You
Yield: 1 servings
Page 803
LYNX STEW WITH SAGE AND BARLEY
50 gm butter
1 1/2 kg lynx meat; cubed
450 gm leeks; white and pale green lowe
175 gm pot barley
1 liter water
3 tablespoon white wine or vinegar
2 bay leaves
1 salt and pepper
Melt the butter in a heavy pan and brown the meat. Add the water and
meat, bring to a boil, lower heat, cover and simmer 45 minutes. Add
the other ingredients, except the sage, bring the pot back to the
boil, cover it and simmer gently for about 45 minutes or until the
meat is tender. Add the sage and simmer for a few minutes more.
You can add your choice of root vegetables along with the leeks and
add/substitute other herbs to the sage.
Jim Weller
Yield: 6 servings
MACLEAOD'S SMOKED VENISON
12 lb boned haunch of venison

2 cup burgundy
1 cup beef bouillon
1 bay leaf
3 juniper berries (optional)
1 teaspoon salt
Place meat in a large bowl. Cover with marinade made from the wine,
bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in
refrigerator for 24 hours. Remove meat; either tie or skewer in
compact shape. Strain marinade and reserve. Place meat on rack of
water-type smoker and cook for 1 hour per pound.
From: Macleodkat@hotmail.Com Date: 02-17-04
Yield: 4 servings
Page 804
MAD DOG CHILE
1 step one
4 lb venison steak, well trimmed
1 and cut into; 1/4
1 inch dice
1 grease, rendered from salt
1 pork
1 step two
1/2 lb jimmy dean sausage
1 regular flavor
1/2 lb ground sirloin
1 step three
2 large onions; diced
2 cup green bell peppers; diced
2 large cloves garlic; minced
2 tablespoon cumin seeds
1 step four
16 oz canned mexican tomato sauce
1 faraon brand, not
1 hot variety
2 teaspoon salt
1/2 cup chile powder
1 1/2 teaspoon cayenne pepper powder
1 teaspoon crushed red pepper
1 step five
1/4 cup fresh cilantro leaves; chopped
2 fresh jalapeno chiles; seeded and minced
1/2 cup coors beer
In a large skillet heat the grease from the salt pork and saute the
diced flank steak in small batches until all the liquid is gone and
the meat is lightly browned. As you brown it transfer it to a large
pot with a tight fitting lid and set aside. Continue until all the
flank steak is browned. In another pot cook the ground sirloin and
sausage and drain off any excess grease. Add the onion, bell pepper,
garlic, cumin seed and ground cumin. Cook the mixture over moderate
heat stirring constantly for approximately 5 to 10 minutes or until
the onion is softened. Add the tomato sauce, salt, chile powder,
cayenne pepper and the crushed red pepper and cook over moderate heat
for about 5 to 10 minutes while stirring. Add the sausage mixture,
the cilantro, the jalapenos and the beer to the pot with the flank
steak and cook covered over low heat, stirring occasionally, for 1 to
1 1/2 hours or until the meat is very tender. This chile is meant to
be thick but if it starts to dry out too much while cooking it can be
moistened with a little more beer or a small amount of chicken broth.
Serve with grated jack cheese, minced onions, fresh lime slices or
minced hot chiles as condiments. Makes about 8 servings.
From: Steve <snearman@erols.Com> Date: Tue, 8 Sep 1998 14:09:34

Yield: 8 servings
Page 806
MAGNUM DEER CHILI
2 lb deer, or other game, ground

40 oz red kidney beans, can
46 oz v-8 juice, can
3 oz jalapeno peppers
1 tablespoon sugar
1 tablespoon cumin
1 1/2 tablespoon onion, dry, minced
1/2 tablespoon garlic salt
1/2 tablespoon red pepper
Brown meat in a black iron pot over medium-high heat. Drain jalapeno
and chop. Drain kidney brans, rinse with cold water and drain again.
After meat is brown, add all other ingredients and cook over medium
heat for 4 hours. Add additional cumin, chili powder and red pepper
to taste. Use caution with red pepper- it is easier to heat up with
pepper than to cool off! Source: FIELD & STREAM May 85 Recipe date:
05/15/85
Yield: 1 servings
MAKING JERKY
1 jerky
Jerky can be made from lean beef or venison cut in long strips and
dipped in boiling brine a few seconds, then hung up to dry on the
kitchen rafters.
CONTROLLING FLIES
Leaves taken from strong-growing squash, pumpkin or cucumber vines are

effective fly repellents for cattle. The crushed leaves are rubbed on
their backs and necks.
ACORN SQUASH
Acorn squash, along with other winter squashes, are practical

vegetables. Americans inherited them from the Indians. Not only do
they store well through most of the winter (usually in a warm attic),
but they can also be sliced thin, threaded on a string, and dried to
be preserved indefinitely. And don't throw away the seeds! They are
as good as meat in protein and fat. Try them dried and salted or
baked right in the half shell.
HOMEMADE "PLASTIC"
The large horns of cows and steers have many uses besides the well
known powder horn. When horns are soaked in hot water for a time they
Page 807
become soft and flexible, much like fingernails do when they are kept
in dishwater. These flexible horns can be cut and flattened out to
make many translucent plastic-like objects. Some of the most common
uses for horn were for making combs, lantern (from "lant- horn")
"glass", and horn cups.
STARTING SEEDS
Seeds started in eggshells cut down on the usual transplant shock

because the seedlings can be planted eggshell and all in the spring.
From: "Manyfeathers1" <manyfeathers1@yadate: Thu, 23 Oct 2003 19:34:54
~0000
Yield: 4 servings
MALLARD IN GRAND MARNIER SAUCE
2 mallard ducks
1 flour for coating
1 fine sea salt
1 sunflower oil for frying
1 small orange
6 large oranges
1/2 cup grand marnier
This is a simple recipe for an older bird which needs to be

casseroled. Preheat the oven to 180-C/350-F/Mark 4.
Season the cavities with salt and pepper and roll the birds in
flour. Brown them all over in heated oil. Cut the small orange in
half and put a half in each bird. Tuck in the tail ends, and
arrange in a medium casserole. Pour over the juice of four of the
oranges and season well with salt and pepper. Cook in the oven for
1 1/2-2 hours, basting frequently with the juice.
Meanwhile, pare the rind from the two remaining oranges and cut it
into julienne strips . Blanch in boiling water and drain well .
Peel all the white pith from the two oranges and divide them into
skinned segments; reserve. Place the julienne strips of orange
rind, Grand Marnier and sugar in a saucepan and bring to the boil
quickly. Simmer for a few seconds.
When the birds are cooked, remove them from the casserole and keep
hot. Add the juices from the casserole to the Grand Marnier sauce,
bring back to a simmer and taste for seasoning. Warm the orange
segments in a non-stick pan.
Discard the halves of orange from the duck cavities. Cut the ducks
in halves, place them on a hot serving plate and garnish with the
warmed orange segments. Serve the sauce separately.
Source: Wild Game Cooking Copyright & 1988 by Jonquil & Edward
Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988
Page 808
by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG
Yield: 4 servings
MALLARD WITH PIMIENTO OLIVES
2 mallard ducks
1 fine sea salt
1 sunflower oil for frying
2 medium onions
1 large onion
2 large carrots
1 bouquet garni; comprising
3 parsley sprigs
2 thyme sprigs and
1 bay leaf
1 teaspoon paprika, or more to taste
2 wineglasses port wine or madeira
24 pimiento-stuffed olives
Season the cavities of the ducks with salt and pepper. Heat the oil in
a frying pan and brown the ducks all over. Remove from the pan. Cut
the medium onions in half and put two halves into the cavity of each
duck. Tuck in the tail ends. Thickly slice the large onion and the
carrots and brown quickly in the oil in the frying pan. Drain and
spread in the bottom of a heavy casserole. Add the bouquet garni.
Place the ducks on top of this vegetable bed. Mix the paprika with the
port or Madeira and pour over the ducks. Cover the casserole with foil
and the lid and cook gently for 60-90 minutes on top of the stove or
in a preheated 180-C/350-F/Mark 4 oven. Baste frequently.
Meanwhile, blanch the olives in boiling water for 3 minutes, drain and
soak in cold water for 20 minutes. Remove the ducks to a hot serving
dish and keep hot. Strain the vegetables and cooking liquid through a
sieve, pressing the mixture through the sieve with the back of a
spoon. Throw away the residue. Skim any fat from the surface of the
sauce. Drain the olives and add them to the sauce. Reheat, and taste
and adjust the seasoning. Serve the ducks with the sauce.
SOURCE: WILD GAME COOKING: Copyright & 1988 by Jonquil & Edward Barr,
ISBN 0 9509182 5 3 First published in Great Britain in 1988 by:
Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG
Submitted By SALLIE KREBS
Yield: 4 servings
Page 809
MALLORCA RABBIT WITH ONIONS
1 rabbit
1/2 kg onions
3 tomatoes
1 black pepper
1 salt
1 oil
1 rosemry
1 thyme
1 oregano
1 glass brandy
1 glass sherry
1 garlic
Brown the garlic in a frying pan and then add the rabbit which has
been prepared in small pieces and seasoned with salt and pepper. When
the rabbit is brown all over, add the onions, cut into thin strips, a
little rosemary, thyme and oregano, the glass of brandy, the glass of
sherry, a glass of water and the tomatoes peeled and diced. Leave to
simmer until the onion is well softened. To serve, place two pieces
of rabbit on each plate, cover these with the onion then pour over
the sauce. This may be served with creamy mashed potato.
Copyright 1997 Mallorca Topline S.L.
Yield: 4 servings
MALLORCA STUFFED RABBIT LOIN
1 rabbit
200 gr. minced meat
1 slice sobrasada (mallorcan red
1 sausage)
1 spices and herbs
Bone the rabbit loin, cut open the meat in such a way that it is like
an open book. Now stuff it with the minced meat mixes with the herbs
and spices. Tie up firmly and roast in the oven for 20 minutes. Now
remove and cut into medallions, served with an onion sauce fragranced
with thyme and a little tomato.
Copyright 1997 Mallorca Topline S.L.
Yield: 4 servings
Page 810
MAPLE BARBECUED CARIBOU RIBS
2 cup water
2 cup ketchup or tomato sauce
1/2 cup maple syrup
9 juniper berries
2 medium onions; diced
1/2 teaspoon salt
6 lb caribou ribs
In large non-metal bowl, combine all the ingredients except the ribs
and pepper. Blend well and put in the ribs to marinade overnight.
Preheat the oven to 325. Remove the ribs from the marinade, drain and
pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt.
roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs.
Increase heat to 350 degrees and bake until ribs just begin to char
on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30
minutes longer, until ribs are tender and sauce is thick. To serve,
place ribs on serving platter. Serve the sauce in a gravy boat on the
side.
Yield: 6 servings
Page 811
MAPLE CHEDDAR "SNACK"
1/2 cup soft salted butter

1/4 cup maple syrup
8 slice homemade seed multigrain
1 bread
4 oz white extra old cheddar
1 cheese
2 macintosh apples thinly
1 sliced abput 4 slices per
1 sandwich
4 sliced of maple ham
16 slice maple cured bacon.
Cream butter and maole syrup with an electric mixer Generously butter
four slices of bread on both sides with maple butter Add cheddar and
apple o the buttered bread. Add ham and bacon. Butter both sides of
the last four slices top the sanndwiches, Grill in a frying pan over
medium low heat, cooking slowly to prevent maple butter from burning.
Makes 4 sandwiches Extra maple butter is delicious on toast and
muffins..
the 2002 March issue of Century Home.
Sharon, Apsley Acers http://apsleyacers.bravepages.com/

http://albums.photo.epson.com/j/AlbumList?u=4012549
http://internettrash.com/users/birz/ http://www.apsley.crosswinds.net/
From: Apsley Acers <birz@bancom.Net>
Yield: 4 servings
Page 812
MAPLE SYRUP MARINADED BACON & BACKSTRAP
1 backstraps
1 bacon
1 maple syrup
1 toothpicks
Remove all of the silverskin (naturally). Cut thin strip of

backstrap WITH the grain approx 1/2 inch thick. Lay the strips out
and cover with a strip of bacon (use as many strips of bacon as it
takes to cover the backstrap strip). Roll the backstrap up with the
bacon inside and use toothpicks to secure the backstrap/bacon
pinwheels.
Pour the maple syrup into a flat bowl and lay pinwheels in the syrup.
Turn to insure that each side is soaked and let sit at least ten
minutes. Longer is fine.
Lay the pinwheels soaked in syrup on the grill over a low heat and
cover. Check on them closely and you will have to determine when to
turn them. They cook fairly quickly even over a low heat.
Serve with rice or whatever. They are very presentable and taste
GREAT! My family loves to eat deer but the kids and wife all agree
that this is their favorite.
I have never tried variations on this recipe (ie cook in the oven,
table syrup instead of maple, etc). I guess that variations would
work, but why ruin a sure thing?
Ben Weiss HUNTING@TAMVM1.TAMU.EDU rec.hunting
Yield: 1 servings
Page 813
MAPLE SYRUP MARINADED BACON AND BACKSTRAP
1 backstraps
1 bacon
1 maple syrup
1 toothpicks
Remove all of the silverskin (naturally). Cut thin strip of

backstrap WITH the grain approx 1/2 inch thick. Lay the strips out
and cover with a strip of bacon (use as many strips of bacon as it
takes to cover the backstrap strip). Roll the backstrap up with the
bacon inside and use toothpicks to secure the backstrap/bacon
pinwheels.
Pour the maple syrup into a flat bowl and lay pinwheels in the syrup.
Turn to insure that each side is soaked and let sit at least ten
minutes. Longer is fine.
Lay the pinwheels soaked in syrup on the grill over a low heat and
cover. Check on them closely and you will have to determine when to
turn them. They cook fairly quickly even over a low heat.
Serve with rice or whatever. They are very presentable and taste
GREAT! My family loves to eat deer but the kids and wife all agree
that this is their favorite.
I have never tried variations on this recipe (ie cook in the oven,
table syrup instead of maple, etc). I guess that variations would
work, but why ruin a sure thing?
Ben Weiss HUNTING@TAMVM1.TAMU.EDU rec.hunting
Yield: 1 servings
Page 814
MAPLE VINEGAR RACKS OF VENISON
1 cup maple syrup

1 cup cider vinegar
6 juniper berries, or dried
1 spicebush berries or
1 all-spice berries, crushed
1/2 lb thinly sliced bacon
2 racks of venison or lamb
Use 2 racks of venison or lamb (about two pounds each) with ribs left
long and "Frenched," with backbone cracked or removed for easy
carving salt and pepper to taste
In a large shallow bowl, combine syrup, vinegar and crushed berries.

Add venison rack, cover and narinate, refrigerated, overnight. Turn
racks two or three times while marinating. Remove venison from
marinade and rub with oil. Reserve marinade for basting. Sprinkle
venison lightly with salt and pepper. Preheat oven to 400 degrees F.
Stand racks in a shallow, oiled roasting pan just large enought to
hold them and interlace the ribs to form a standing roast. Drape
bacon strips ofer the outside of the raost. If desired, cover the
ends of bones with aluminum foil to keep them from burning. Roast for
10 minutes per pound for rare, 12 to 13 mintures per pound for
medium. Baste two to three times with marinade during roasting.
Remove roast from oven and allow to stand, loosely covered, for 15
minutews before carving. To carve, cut btween the first two chops and
then alternate and remove the one opposite it. If carved in this
manner the roast will continue to stand as you carve it. Serve with
Cranberry Maple Sauce and Wild Rice Johnny Cakes.
Wild Foods of the "Three Fires"

From: "Mignonne" <toadflax@myepicus.Net
Yield: 4 servings
Page 815
MAPLE-MOLASSES BAKED BEANS
1 lb dried navy, kidney, baby lima, pint; o or black beans

4 to 6 strips salt pork or thick slic; ed bacon
1/2 cup maple syrup
1/2 cup molasses
Place beans in a large pot and cover them with water completely. Soak
overnight. In the morning drain and cover with fresh cold water. Cook
beans in liquid, over low heat for 2 to 3 hours until tender, adding
more water as needed to keep beans from sticking. Drain water from
beans.
Place salt port or bacon on the bottom and sices of a 1 1/2 quart
baking dish. In a mixing bowl, combine beans, syrup, molasses, and
mustard. If using bacon, you may want to add a little salt. Pour bean
mixture into baking dish and bake, covered, at 300 degress F. for 2
hours, stirring occasionally. Uncover and bake 30 minutes longer.
From "Spirit of The Harvest: North American Indian Cooking," by

Beverly Cox and Martin Jacobs.
Yield: 6 servings
MARCELLA HAZEN'S PAN ROASTED QUAIL
1 quail
Wash quail, allow them to drain for 20 minutes, pat dry. in cavities
put a slice of pancetta (or half slice blanched bacon) and a sage
leaf. (Last time we used a quarter of a fig) brownj on high in hot
butter and oil. sprinkle with salt and pepper, add some dry white
wine. Allow to bubble for a minute, then lower heat to medium, cover
with pan, leaving a gap. cook for 3/4 to an hour (honestly!) checking
to be sure there is enough juice so the quail don't stick. When
tender to the fork take the birdies out and add some water to the pan
and deglaze. Allow the water to boil away and pour juices over the
quail.
Matthew From: Matthew Hill <mhilltwo@netscape.Ndate:
Yield: 4 servings
Page 816
MARCELLE BIENVENU'S GRILLED DUCK BREASTS
4 large wild or domestic duck breasts, deb; oned

1 salt, freshly ground black pepper,; and cayenne to taste
6 tablespoon butter
The grilled duck breasts were inspired by a couple of Rock's hunting

buddies who are always bragging about grilling deboned duck breasts at
their camp. Rock found a similar recipe in one of my wild game books
that suggested the addition of an orange sauce to serve with the
breasts.
Again, wild duck breasts are preferred, but domestic duck (inquire at
your supermarket for farm-raised moulard duck breasts or other top
quality duck) can be used as well. My duck-hunter friends like to
grill wild duck to rare to medium-rare (the taste is marvelous), but
you can cook them a little longer if you can't stand the sight of
blood.
Prepare the grill.
Rinse the duck breasts in cool water and pat dry. Rub the breasts
with the oil, then season with salt, black pepper and cayenne. Set
aside.
Combine the orange juice and stock in a saucepan over medium-high

heat. Simmer, uncovered, for 15 to 20 minutes, or until it reduces by
half. Add the vinegar and cook for three minutes. Add the butter, a
tablespoon at a time, whisking constantly. Season with salt, black
pepper and cayenne. Add the orange zest. Remove from the heat, cover
and keep warm.
When the charcoal is gray and hot, lay the breasts on the grill.
Grill for about seven minutes (time will vary depending on the size
and thickness of the breasts as well as the type of breasts you are
using), then turn and grill for seven to eight minutes for rare to
medium-rare. Cook longer if desired.
Transfer the breasts to a cutting board and slice thinly on the bias.
To serve, put the breasts on dinner plates and spoon the sauce over
them. Makes four servings.
MM format by Manny Rothstein, 10/31/98.
MARCELLE BIENVENU IS A CONTRIBUTING WRITER TO THE TIMES-PICAYUNE.

ARTICLE ORIGINALLY PUBLISHED OCTOBER 22, 1998.

Yield: 4 servings
Page 818
MARINADE FOR VENISON (HL)
1 bottle
1 cup wine vinegar
12 peppercorns
1 teaspoon salt
18 whole cloves
2 cup onion slices
2 celery stalks with leaves --
1 chopped
2 garlic cloves
2 sticks cinnamon
1/2 teaspoon powdered thyme
4 bay leaves -- (4 to 5)
1 pinch sage
1 venison roast
1 good red wine
1 teaspoon ground
Pour the bottle of red wine and wine vinegar into a nonmetallic
container. Bruise the peppercorns, or add a good teaspoon of ground
black pepper if whole corns aren't available. Then add the following:
salt, cloves, onion slices, 2 handfuls of chopped celery stalks and
leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of
sage. Let the meat marinate in this in a cool place. Pat the meat dry
after taking it from the marinade. Strain the marinade and use some
of the liquid in basting, or where a stew or pot roast requires
moisture. This is a rather mild marinade and although such a marinade
does modify the flavor of venison, it does not alter it beyond the
point of recognition, as might be expected from the list of
ingredients.
Yield: 12 servings
Nutritional information:
237 calories 7 grams of fat
Courtesy Rebecca Gray from "Eat Like a Wild Man"
Gail Shermeyer <4paws@netrax.net>
Recipe By : RECIPE FOR HEALTH SHOW #RHI127
From: Shermeyer-Gail Date: 27 Sep 97 Mastercook

Yield: 12 servings
Page 819
MARINADE FOR VENISON FROM "EAT LIKE A WILD MAN"
1 btl good red wine

1 cup wine vinegar
12 peppercorns
1 teaspoon salt
18 whl cloves
2 cup onion slices
2 rib celery w/leaves,
1 chopped
2 centiliter garlic
2 stk cinnamon (1 tsp ground)
1/2 teaspoon powdered thyme
5 bay leaves
1 pinch sage
1 venison roast
Pour the bottle of red wine and wine vinegar into a nonmetallic
container. Bruise the peppercorns, or add a good teaspoon of ground
black pepper if whole corns aren't available. Then add the following:
salt, cloves, onion slices, 2 handfuls of chopped celery stalks and
leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of
sage. Let the meat marinate in this in a cool place. Pat the meat dry
after taking it from the marinade. Strain the marinade and use some of
the liquid in basting, or where a stew or pot roast requires moisture.
This is a rather mild marinade and although such a marinade does
modify the flavor of venison, it does not alter it beyond the point of
recognition, as might be expected from the list of ingredients.
Yield: 12 servings
Nutritional information:
237 calories, 7 grams of fat
(recipe courtesy Rebecca Gray from "Eat Like a Wild Man")
SOURCE: Receipe For Health Show

SHOW #RHI127
From: Dave Drum Date: 07 Jun 98
Yield: 4 servings
Page 820
MARINADE FOR VENISON OR HARE
6 tablespoon olive or sunflower oil

2 onions; peeled & quartered
1 rib celery; quartered
1 handful parsley stalks
1 . (stems); crushed
1 rind from 1 orange
1 pinch dried thyme
1 . *or* 1 sprig of fresh
2 1/2 cup red wine
Heat the oil in a saucepan and add the vegetables, parsley. pared
orange rind, juniper berries, thyme, salt and a good grinding of
pepper. Cook for about 5 minutes, then pour in the wine. Simmer
gently for 2-3 rninutes. then take the marinade off the heat and cool
completely before pouring over the meat in a dish. Turn the meat over
in the marinade every few hours, and keep it in a cool place, ideally
a larder.
"Lady MacDonald's Scotland: The Best of Scottish Foods & Drink"
: by Claire MacDonald
A Bullfinch Press Book by Little, Brown & Co., London
ISBN = 0-8212-1809-3
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 05-10-96

From: Kneadles@esosoft.Com (Hugs) Date: Fri, 13 Mar 1998 08:00:44
~0600
Yield: 1 batch
Page 821
MARINADED DEER ROAST
8 lb deer roast (ham)

1/2 lb salt pork, cut in strips
1 cup currant jelly
4 tablespoon flour
1 tablespoon brandy
----MARINADE----
4 cup vinegar
4 cup water
1 tablespoon salt
3 bay leaves
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon thyme
Mix all ingredients after brandy into marinade. Pour over roast and
soak for at least 6-8 hours, turning several times. Before roasting
punch several holes in the roast with a sharp knife. Insert salt pork
with additional garlic, cloves. Cook at 325-350 degrees for 20-25
minutes per pound. Baste frequently with drippings and marinade. When
tender, remove meat and keep warm while making gravy. GRAVY: In the
roasting pan slowly melt 1 C currant jelly with drippings and
marinade. Add flour mixed with water to thicken. When gravy is
desired consistency, add 1 Tbsp brandy, stir well and serve.
Suggestions: Use muscadine jelly for better tasting gravy.
Yield: 1 servings
Page 822
MARINATED LOIN OF VENISON
1 marinade--
2 tablespoon fruity olive oil
3 medium carrots
2 whole shallots
5 cup hearty red wine
4 whole bay leaves
6 parsley stalks
16 whole juniper berries
2 teaspoon sea salt
1/3 cup chopped green onion
1 teaspoon each fresh sage and thyme
1 cup dijon mustard
1/4 cup olive oil
1 teaspoon sea salt
1 five pound loin of venison
1 well trimmed
1 zinfandel reduction sauce
1 roasted wild mushrooms
1 mustard coating--
1 garnish--
Roughly chop the marinade vegetables and saute in oil until lightly
browned. Add the wine, vinegar and remaining seasoning and bring to a
boil. Reduce heat and simmer for 10 minutes and then cool before
using. For the mustard coating, place all ingredients in a food
processor or blender and quickly process until smooth. Mixture should
be very thick. Cover and refrigerate.
In a non-aluminum pan, pour the cooled marinade over the loin and
marinate covered in the refrigerator for up to 24 hours. Turn
occasionally. Remove from the marinade, pat dry and quickly sear the
meat in a hot saute pan or on a grill. If you don't have enough room,
cut the loin in half and sear in two pieces.
Place loin(s) in a roasting pan and coat well with the mustard
coating. Roast in a preheated 375 degree oven for 15 to 20 minutes or
until meat is medium rare. Allow the meat to rest at least 5 minutes
before slicing.
Serve on warm plates with a reduction sauce made from rich game stock
and Zinfandel and roasted wild mushrooms.

Page 823
From: Bill Spalding Date: 10 Mar 97 Mastercook

Yield: 10 servings
MARINATED LOIN OF VENISON ROASTED IN MUSTARD
1 stephen ceideburg
1 pint basic liquid game marinade (see rec; ipe)
4 to 5-pound boneless loin of venison; , well trimmed
3 large garlic cloves
1/3 cup chopped green onions
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 cup dijon mustard
1/4 cup olive oil
1 teaspoon kosher or sea salt
Pour marinade over venison in a glass or stainless-steel pan. Cover

and refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly
sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If
necessary, cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and

quickly process until smooth. Mixture should be very thick. Cover and
refrigerate.
Place venison in a roasting pan and coat well with the mustard
mixture. Roast in a preheated 375 degree F. oven for 12 to 15
minutes, or until meat is medium rare (130 degrees F. internal
temperature).
Let meat rest at least 5 minutes before carving.
PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat

(3 g saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.
From John Ash, Fetzer Vineyards.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
Yield: 8 servings
Page 824
MARINATED MOOSE NECK
3 lb moose neck meat

1 carrot; sliced
1 teaspoon salt
10 peppercorns
5 juniper berries
1 bay leaf
1 juice of 1 lemon
1/2 cup salad oil
10 oz bottle beer
10 oz bottle ginger ale
Wash meat well in salted water. Remove any tough membranes and all the
tendons. Cut meat into 1 1/2" cubes. Drain.
Mix all the ingredients in a large glass, crockery or earthenware

bowl, cover and let stand in a cool place 2 days, stirring twice a
day.
Place meat and marinade in a large kettle and bring slowly to a boil.
Cover, reduce heat and simmer for 2 hours or more until tender.
Remove the meat and set aside. Remove and discard the bay leaf.
Strain the liquid forcing the vegetables through the strainer. Return
the liquid to the stove, bring to a boil and thicken it with a paste
made of 2 tablespoons flour mixed into 1/2 cup water. Stir until
smooth. Add the meat and heat thoroughly. Serve.

by: Jim Weller
Yield: 6 servings
Page 825
MARINATED SPICY JERKY
8 lb beef or caribou round or flank stea; k

6 teaspoon salt
4 teaspoon pepper
1 cup water
3/4 cup soy sauce
Trim all fat off the meat and cut into 1/4" thick strips. Mix other
ingredients together in a bowl. Add the meat and cover. Marinade
overnight. Remove from marinade and let dry on a rack. Line a cookie
sheet with foil and arrange meat on it in a single layer. Dry for 6
or more hours at 175, turning after 3 hours. Cool and bag it.
Yield: 2 pounds
Page 826
MARINATED TENDERLOIN OF VENISON

2 tablespoon freshly ground pepper
2 tablespoon chopped fresh rosemary
1/2 teaspoon juniper berries
1 (about 1 teaspoon ground)
1 teaspoon coriander seeds
1/2 teaspoon salt
1/2 teaspoon cardamom pods
4 garlic cloves -- minced
1 star anise
1 (about 1/2 teaspoon ground)
1 bay leaf
2 lb venison tenderloin
1 vegetable cooking spray
Combine the first 15 ingredients in a large zip-top heavy-duty plastic

bag. Seal the bag, and marinate in the refrigerator 24 hours, turning
the bag occasionally.
Remove the venison from the bag, and discard the marinade. Place the
venison on a broiler pan coated with cooking spray, and broil 10
minutes on each side or until done.
Cut the venison crosswise into thin slices.
Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec

From: Terry And Kathleen Schuller Mastercook Recipes (Mailing
List) Ä
Yield: 6 servings
Page 827
MARINATED VENISON
3 lb venison
1 carrot; sliced
1 teaspoon salt
10 peppercorns
1 bay leaf
1 juice of 1 lemon
16 oz beer
1/2 cup olive oil
Remove bones and tough tendons from meat; cut in 1 1/2-inch pieces.
Combine remaining ingredients in a large earthenware bowl. Add meat
and let stand in refrigerator 1 to 2 days, turning meat several
times. Place meat and marinade in a large kettle. Bring slowly to a
boil, then cover and reduce heat to a simmer. Simmer slowly for 1 1/2
to 2 hours, or until meat is tender. Remove meat and strain the
liquid, forcing vegetables through the strainer. If desired, thicken
liquid with flour mixed with a little water. Serve meat with sauce,
buttered onions and carrots, parsley-buttered potatoes, and ale or
beer.
From "A Guide To Game Cookery", US Brewers Foundation (1959) MM by

Dave Sacerdote
Yield: 6 servings
Page 828
MATT'S BIG-TIME EATIN' CHILI
1 lb venison; trimmed and cut

1 into 1/4-inch cubes,
1 or ground beef or
1 cubed beef
1/2 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon dried leaf oregano
4 tablespoon coarsely chopped sweet white
1 onion
3 tablespoon coarsely chopped red bell
1 pepper
1 can ( 14-oz) whole stewed
1 tomatoes
2 cup water
Preferably using a black iron skillet or saucepan, brown the meat for
3 t o 4 minutes, until it's slightly gray (no oil is
necessary), then drain the fat. Add all the seasonings, the onion,
and pepper, and saute for
2 minut es.
Add the tomatoes and water, and simmer uncovered until tender,
approximately 1 hour or more, until the meat reaches the desired
tenderne ss (the longer you cook it, the more tender it gets; the
choice is yours).
More water may be added if needed. Adjust the salt and chili powder
to yo ur taste.
Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Coo
Serving Size : 4 Preparation Time :0:00 Categories
: Tex-Mex
From: C4@groupz.Net
Yield: 12 servings
Page 829
MEAT LOAF WITH CHILI SAUCE
4 slices fresh bread

1/2 cup water
2 lb ground elk/deer
1 medium onion
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup chili sauce
Soften bread in water and add remaining ingredients. Mix well, pack
in pan and cover with chili sauce. Bake at 375 degrees F. for 45
minutes.

(18:18)
Yield: 6 servings
MEAT PIES MODERN WAY
recipe
Ground meat can of jumbo biscuits salt Lightly cook the ground meat,
browning it in a skillet until it is only partially cooked. Roll biscuit
out into a circle. Place meat on one half of circle. Flip edges over and
pinch them together. Put on a cookie sheet and bake in the oven for about
ten to fifteen minutes, just until the crust of the biscuit is done. Some
folks add different things to the pies these days, such as bell pepper or
onion but I like mine the old way, plain.
Page 830
MEATLESS SPANISH CHORIZO SAUSAGES WITH SPICEBERRIES

6 common spicebush berries
2 1/2 cup cooked lima beans
1/4 cup olive oil
3 tablespoon hot paprika
1 tablespoon freshly ground coriander
1 seeds
1 tablespoon bragg's liquid aminos,
1 tamari soy sauce, or
1 vege-sal, or
1 1/2 teaspoon salt, or to taste
2 teaspoon dried oregano, finely
1 crumbled
2 teaspoon chili paste or
1 teaspoon cayenne pepper, or to taste
1 (1 teaspoon peppercorns)
1/2 teaspoon freshly ground cumin seeds
2 cup fresh cornbread bread crumbs
1 or other bread crumbs
Because common spicebush berries taste like allspice, they make a

perfect seasoning for these meatless Spanish sausage patties, also
called chorizos.
Preheat the oven to 350 degrees. Grind the garlic and spicebush
berries together in a food processor or chop them fine by hand. Add
the remaining ingredients, except the bread crumbs, and process until
the beans are mashed, or mash the ingredients together in a large
bowl with a potato masher or fork. Mix in the bread crumbs. Shape the
mixture into patties and bake the patties on an oiled cookie sheet
for 30 minutes, or cook them in an oiled frying pan with a raised
grill until the patties are lightly brown, about 10 minutes on each
side. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 831
MEDALLIONS OF OSTRICH WITH FRESH HERBS (HL)
1 -
1 sprig thyme -- chopped
1 sprig rosemary -- chopped
1 clove garlic -- chopped
2 medallions of ostrich
2 tablespoon crushed pistachio nuts
1 clove garlic -- chopped
1/4 cup beef stock
1 marinade:--
1 ostrich--
Combine all ingredients for the marinade. Place ostrich medallions in

the marinade. While the Ostrich is marinating, heat oil in a saute
pan and brown chopped garlic. Place ostrich in pan with beef stock
and dry sherry. Let ingredients simmer until medallions are medium
rare. Add crushed pistachios. Serve over steamed spinach.
Yield: 1 serving as an entree, 2 as appetizers
( Courtesy of James Couto, Cafe Nosidam, NYC)
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe By : TVFN:RECIPE FOR HEALTH BONUS RECIPE
From: Shermeyer-Gail Date: 07 Jun 97 Mastercook

Yield: 1 servings
Page 832
MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES
2 medallions of venison per

1 person -- (up to 3)
1 unsmoked streaky bacon --
1 cut into strips
1 seasoned flour
1 bramble jelly or
1 blackberries
1 red wine
1 sugar
1 meat stock
1 sour cream
1 salt
1 ground
Fry enough bacon very gently to extract enough fat to fry the
medallions. Remove the bacon. Put enough well-seasoned flour into a
plastic bag and toss the venison in it: remove and lay on some
greaseproof paper. Heat the bacon fat and fry the meat on a medium
heat for 5-7 minutes, turning frequently. Put them in a warmed dish
with a teaspoon of jelly on each medallion and keep warm while you
make the sauce.
If you are using blackberries instead of jelly, cook them lightly in a

little red wine and sugar to taste. Spoon over the medallions as for
the jelly.
Depending on how much you are cooking, add enough of the stock to the
pan. Boil briskly, stirring all the juices together. When it starts
to look syrupy, mix in enough sour cream to make a rich sauce. Adjust
the seasoning. Pour over the venison.
Serve with tiny Brussels sprouts and egg noodles with chestnuts if
handy. Apple sauce can also be added as a side dish.

Yield: 6 servings
Page 833
MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES
1 cup chicken stock or canned

1 low-salt broth
1 cup beef stock or canned beef
1 broth
1/2 cup ruby port
1/3 cup whole berry cranberry sauce
3 tablespoon butter
8 venison medallions
Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares

this entree in the winter with fresh cranberries. We call for canned
cranberry sauce, which is available year-round. The chef likes sauted
currants as a garnish, and braised cabbage and baked potatoes as side
dishes.
Combine chicken and beef stocks in heavy small saucepan. Boil until
liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until
liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry
sauce and simmer until sauce thickens slightly, about 4 minutes.
Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set
aside. Sprinkle venison with salt and pepper. Melt remaining 2
tablespoons butter in large nonstick skillet over high heat. Working
in batches, add venison to skillet and cook to desired doneness,
about 2 minutes per side for medium-rare. Divide sauce among 4
plates. Place 2 venison medallions atop sauce on each plate.
4 Servings
Restaurant: Crookedwood House; Mullingar, Ireland

Bon Apptit: May 1996
Yield: 4 servings
Page 834
MEDLEY RAMP CHILI - MODERN

1 40 oz. can kidney beans
3 15 oz. cans tomato sauce
1 12 oz. can tomato paste
1 14 1/2 oz. can diced
1 tomatoes with onion and
1 garlic
1 10 3/4 oz. can tomato puree
1 1 4 1/2 oz jar mushrooms
1 11 oz. can sweet whole
1 kernel corn
12 teaspoon garlic
3 teaspoon oregano
1 teaspoon crushed pepper
1 bell pepper chopped
30 mid-sized ramps
2 cup water
Combine ground beef, ramps, green pepper, mushrooms. Cook until beef
is done. In a large pot combine rest of ingredients, plus ground beef.
Bring to a boil. Cook on low to simmer for 6-8 hours for best results.
source unknown
Yield: 4 servings
Page 835
MELANA'S DOLMAS
1 wild grape leaves

1 hamburger
1 saffron rice
1 shaggy mane mushrooms
1 (finely diced)
1 medium onion (diced)
1 egg
1/2 handful of oatmeal
2 cloves of garlic (minced)
1 fresh parsley (minced)
1 fresh crushed pepper
1 salt
1 wild greens, nettle,
1 dandelion
1 oil
1 wine and rosemary sauce
Made my own with the wild grape leaves I had harvested and stored the
spring before. As usual I don't measure anything but I will give you a
rough idea what I did in case you want to try this yourself
sometime...and my advice is to try these if you never have....they
are fantastic.
I took hamburger, saffron rice I had made the day before, Shaggy mane
mushrooms (finely diced), one medium onion (diced), one egg and a
half a handful of oatmeal to make the conglomeration hold together
easier, a couple of cloves of garlic (minced), fresh parsley
(minced), fresh crushed pepper and a bit of salt. (A person could
easily add wild greens, nettle, dandelion or the likes to this
recipe.) This all took on the consistency of a meatloaf and I formed
little 2 inch long by 3/4 of an inch in diameter cylinders that I
wrapped in grape leaves like an egg-roll. No need to poke the mess
with a toothpick to hold it together since it all held together quit
well. I laid these in a dish that was lightly coated with oil and
baked them at 350F for about a half hour. I served them with
additional saffron rice and a light wine and rosemary sauce. Yum!
Harvesting and preserving wild grape leaves is very easy. You want to
select well formed but immature leaves that are free of bug damage and
pesticides. I licked onto a mass of leaves that where bigger than
both my hands together and still had the pale green I associate with
immature leaves. I could of made Dolmas the size of cabbage rolls if
I had taken a mind to. Anyway...bring your collected leaves home,
blanch them for 30 seconds or so in boiling water and lay them out
flat with a sprinkle of salt on each leaf. Layer them as such and
store them in the freezer in a container or zip-lock bag. Mine were
over 9 months old and still in perfect shape. Do rinse the salt from
the leaves before using them in your recipe.

Yield: 4 servings
Page 837
MELODY'S CHUCKWAGON VENISON
1 lb ground venison
1 can (16 ounce) whole tomatoes
1 green pepper, seeded and
1 finely chopped
1/2 cup raw long grain converted
1 rice
1 teaspoon salt
1/2 teaspoon leaf basil
1 dash pepper
4 slice american cheese, cut into
1 triangles
Place all ingredients except cheese in slow cooker/Crock Pot. Stir

thoroughly to mix ground venison with other ingredients. Place 4
cheese triangles on top. Cover and cook on LOW for 7 - 10 hours.
Before serving, top with remaining 4 cheese triangles. 4 servings
(about 2 quarts)
Yield: 4 servings
MELODY'S DEER CASSEROLE
1 lb ground deer meat

3 or 4 large raw potatoes
1 peeled and sliced
10 oz can of vegetable beef soup
8 oz can of cream of mushroom
1 soup
1 small onion; diced
1 pepper and garlic salt to
1 taste
Place sliced potatoes in bottom of casserole dish. Break ground deer

meat on potatoes. Add garlic salt, diced onion, pepper and soups.
Cover and bake at 325§F for one hour or untill potatoes are done.
Yield: 4 servings
Page 838
MELODY'S SPICY VENISON SAUSAGE
3 lb deer meat
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1/4 teaspoon cumin
1 salt to taste
Grind venison with coarse blade. Add parsley and onion; mix well. Add
remaining ingredients and blend well; regrind mixture. Divide the
mixture into twelve parts. Shape each section into 2¬ inch by 5 inch
sausage patties. Broil or barbecue until brown; be sure meat is well
done. Serve with frybread.
Yield: 4 servings
MELODY'S VENISON CHILI
3 lb ground venison
2 can tomato sauce
6 cloves garlic
6 large onions
5 large green peppers
8 red peppers
5 chili peppers
1 can red kidney beans
1 can white beans
1 1/2 teaspoon tabasco sauce
1 tablespoon cumin
1 teaspoon salt
Brown meat, onions, green peppers in large heavy skillet. Add

remaining ingredients except the beans. Simmer about 1 hour. Add
beans with juice and simmer 20 minutes more.
Yield: 4 servings
Page 839
MESCALERO GREEN CHILE STEW
3 cups peeled, diced idaho potatoes

1/4 cup onions, diced
1 cup chopped green chiles
This recipe appeared on bobby Flay's BBQ this evening when he

visited the Mescalero Apaches. You can also find an Apache Fry Bread
recipe on www.foodtv.com. The other difference that I noticed was
that the chiles were cooking before the other ingredients were
added. The following is the recipe that appears to www.foodtv.com,
and the recipe is attributed to Tammy Torres.
However, the woman shown in the episode used pork. I came back into
the room just after Bobby Flay introduced the woman who was doing
the cooking, so I don't know for sure if it was the same woman.
Put diced potatoes in a saucepan and add enough water until the
potatoes are just covered. Bring the potatoes to a boil over high
heat, and then reduce to a simmer. Simmer the potatoes for 20
minutes then add in the ground beef, onions, and green chiles. Let
the stew continue to cook until the potatoes are fork tender and the
beef is cooked all the way through, another 10 to 20 minutes. Season
the stew with garlic salt and serve warm.
A viewer, who may not be a professional cook, provided this recipe.

The Food Network Kitchens chefs have not tested this recipe and
therefore, we cannot make representation as to the results.
Page 840
MESCALERO GREEN CHILE STEW
3 cups peeled, diced idaho potatoes

1/4 cup onions, diced
1 cup chopped green chiles
I grew up eating this dish, but my dad's side of the family added about a
teaspoon of New Mexico red chile powder. It's delicious. My mom varied
the recipe by adding a can of chicken or beef broth to the potatoe water to
enhance the flavor. It's great served over fresh cooked pinto beans.
chelie_b <TheBritts@myexcel.com> wrote:
This recipe appeared on bobby Flay's BBQ this evening when he

visited the Mescalero Apaches. You can also find an Apache Fry Bread
recipe on www.foodtv.com. The other difference that I noticed was
that the chiles were cooking before the other ingredients were
added. The following is the recipe that appears to www.foodtv.com,
and the recipe is attributed to Tammy Torres.
However, the woman shown in the episode used pork. I came back into
the room just after Bobby Flay introduced the woman who was doing
the cooking, so I don't know for sure if it was the same woman.
Put diced potatoes in a saucepan and add enough water until the
potatoes are just covered. Bring the potatoes to a boil over high
heat, and then reduce to a simmer. Simmer the potatoes for 20
minutes then add in the ground beef, onions, and green chiles. Let
the stew continue to cook until the potatoes are fork tender and the
beef is cooked all the way through, another 10 to 20 minutes. Season
the stew with garlic salt and serve warm.
A viewer, who may not be a professional cook, provided this recipe.

The Food Network Kitchens chefs have not tested this recipe and
therefore, we cannot make representation as to the results.
Page 841
MESQUITE BBQ BABY BACK RIBS:
1 tablespoon smoked jalapeno flakes or 1 canned; chile in adobo sauce and

1 tablespoon adobo sauce 2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon salt
2 tablespoons mesquite flour
2 teaspoons ground red pepper
5 pounds pork back ribs (baby back ribs)
1 12 ounce bottle barbecue sauce
1. For spice rub, if using chile in adobo, finely chop with sauce. Combine
jalapneo flakes
or canned chile and sauce with paprika, brown sugar, salt, mesquite flour,
cumin, red pepper,
and garlic powder in a bowl. Rub spices on both sides of ribs. Transfer
ribs to a jelly-roll pan
and cover with plastic wrap. Marinate in the refrigerator 2 to 24 hours.
2. Heat oven to 300 degrees F. Wrap ribs tightly in foil. Transfer to a

clean jelly-roll pan. Bake
1 hour. Transfer drippings to a bowl; skim off fat.
3. Heat and oil grill. Remove ribs from foil. Grill 10 minutes, turning
ribs every 2 to 3 minutes
and brushing each side with some of the reserved drippings.
4. Meanwhile, heat oil in a small saucepan over medium heat 1 minute. Add
barbecue sauce
and thyme sprigs; cook 2 to 3 minutes. Remove thyme. Serve with ribs.
Page 842
MESQUITE BBQ RIBS:

2 teaspoons mesquite seasoning rub
2 teaspoons chili powder
4 pounds pork loin back ribs or pork spareri; bs
1/4 cup yellow mustard
4 cups mesquite bean chips or a handful of; dried mesquite beans
1/4 cup bottled barbecue sauce
bottled barbecue sauce
1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili
powder. Brush ribs
with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate
for 6 to 24 hours.
2. At least 15 minutes before grilling, soak Mesquite chips or beans in

enough water to cover.
Drain.
3. In a grill with a cover arrange preheated coals around a drip pan. Test
for medium heat
above the pan. Sprinkle some of the drained Mesquite chips or beans over
the coals. Pour
1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack
over drip pan but not
over coals, or use a rib rack placed over the drip pan. Cover and grill for
1-1/4 to 1-1/2 hours
or until ribs are tender, adding more coals and Mesquite as necessary.
4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more.
Serve with additional
bottled barbecue sauce
Yield: 6 servings.
Page 843
MESQUITE GRILLED CENTER CUT PORK CHOPS
4 large center cut pork chops,3/4'

1/2 teaspoon black pepper, ground
1/4 teaspoon salt
2-3 ounces mesquite bean
pods, soaked for 20
minutes
Coat pork chops with olive oil and sprinkle with a little salt and pepper.
Add mesquite bean pods just before grilling scattering them around the
grill.
Barbeque over medium-high heat for about 4 minutes each side. Keep barbeque
grill or smoker lid closed for best flavor.
I also like sprinkling Sweet Peruvian™ mesquite meal on my pork dishes!
MESQUITE MEATBALL MIX
2 pds lean ground beef

1 eggs slightly beaten
1/2 cup mesquite meal
1/4 cup onion -- finely chopped
1 teaspoon salt -- or to taste
1/2 teaspoon pepper
1 cups milk
Preheat oven to 375°. Combine all ingredients; blend well. Shape mixture in
to 1 1/2' balls.
Place meatballs on an ungreased baking sheet. Bake for 25-30 minutes, until
browned.
Remove meatballs from baking sheets and drain well on paper towels. Cool
completely.
Divide meatballs into two portions. Place each portion in a1-quart freezer
container,
leaving 1/2' space at the top. Seal; label with date and contents. Freeze.
Use within 3 months.
Yield: serving size :

Page 844
MESQUITE STUFFING
By: Gary Nabhan and Patty West
10 cups dry bread cubes

1 cup mesquite flour
1 lb elk sausage (optional)
half cup butter
4 cups chopped onions or leeks
3 teaspoons poultry seasoning
1 teaspoon sonoran oregano (you can substitute; any oregano if needed)
2 cups chopped celery
2 chopped apples
2 teaspoons dried, crushed rosemary
1 1/3 cup stock (chicken or vegetable)
If using sausage, sauté in a large skillet for about 10 minutes. Remove

sausage from
heat and remove oil. Melt butter and sauté leeks or onions, apples, and
celery until
soft. Add spices and cranberries (and cooked sausage if you are using it).
Mix all
with the bread cubes and mesquite meal, then add the stock (add more than
suggested
until stuffing is moist). Bake inside or outside turkey.
Yield: (serves 12)
MEXICAN PHEASANTN
2 cup cooked pheasant,cut in

1 inch bites
1 can cream of mushroom soupn
1 can cream of chicken soupn
1/2 jar medium salsan
1 cup sour creamn
1 cup cheddar cheese, gratedn
1 cup monterey jack cheese,
1 gratedn
1 onion, choppedn
1 pkg corn tortillas cut in
1 strips
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese. Bake
30 minutes at 350F.
From: "Stewburner" <stewburner@sailorradate: Tue, 16 Sep 2003 20:53:58
~0700
Yield: 8 servings
Page 845
MICHAEL'S VENSION MEDALLIONS WITH GREEN PEPPERCORNS
1 1/2 lb venison leg meat or filet

1 cut into 3 oz. medallions
1 tablespoon whole butter
3 tablespoon chopped shallots
2 tablespoon rinsed green peppercorns
1/4 cup brandy
1/4 cup red wine
1 cup game or beef stock
1/4 cup creme fraiche or sour cream
1 salt & fresh ground pepper
The venison should be cut into medallions of 3 to 4 ounces, 1/2 in.

thick and 3 in.es across. Have all ingredients at the ready as this
is a very quickly cooked saute method and the venison will over cook
very quickly.
Heat the olive oil and butter in a large heavy skillet over medium
heat until hot and foaming. Season the medallions with salt and
pepper, and lay them in a single layer in the pan. Depending on the
size of your skillet, you may need to do this in 2 batches. Char or
sear quickly on each side for medium-rare.
Place the cooked venison on a warm platter and keep it warm while you
make the pan sauce. Add the chopped shallots to the hot pan and saute
for 2 minutes. Add half the green peppercorns and smash them quickly
with the back of a spoon while sauteing with the shallots. Carefully
add the brandy and de-glaze the pan. Observe caution when adding
brandy to a hot pan and do this away from open flames to avoid
flaming the brandy dangerously. Cook the brandy over low heat for 1
minute before adding the wine. Reduce the wine by half, add the
stock, bring quickly to the boil and then swsirl in the cream for 1
minute. Add the medallions back to the finished sauce along with the
remaining psppercorns and re-heat for 1 minute. Serve immediately.
SOURCE: Michael's Place Cooking Show

c. Michael Lomonaco 1997
SHOW #ML1B37
VENISON
From: Albert & Lita Lotzkar <alotzkar@h
Yield: 4 servings
Page 846
MICROWAVE BAMBI ITALIANO
1 venison roast
1/4 teaspoon salt
3 or 4 peppercorns
1 bay leaf
1/4 teaspoon basil
Stay with me on this one folks. It is basically an italian pot

roast, done in a microwave oven, with venison. Unlike most of my
recipes, this one takes some time. But since it is a crockpot kind
of operation, you can go do something else while it's cooking.
The first step is to thaw the roast. If your butcher is like mine,
he will usually leave you with a couple of odd shaped roasts. These
are good prospects for Bambi Italiano. Let them thaw completely and
trim off as much fat as you can.
Put the roast in a snug-fitting microwave safe casserole or microwave

slow cooker. Cover it with water and toss in the seasonings.
Cover the casserole (with wax paper or plastic wrap, if there is no

lid) and nuke for 8 to 12 minutes, to get it heated thru and boiling
nicely. Then turn the power down to defrost or medium and let the
microwave run 25 or 30 minutes. You can go clean guns lor something
for a hour. After the microwave turns itself off, just let the Bambi
Italiano coast for a while.
After an hour, take the roast out of the casserole. The broth now
has most of the fat in it; you can discard the broth, or as I do, let
it cool and put it on the dog's dinner.
Rinse out the casserole, put the roast back into it, and cover the
roast with spagetti sauce. I use Prego extra- chunky for this
recipe. It may take 1 or 2 jars of sauce to cover the roast,
depending on how well the roast fills the casserole. I usually add
another bay leaf and a little more oregano at this stage.
Then re-cover the casserole, put it back in the microwave and nuke it
for another 8 or 10 minutes at high and 15 to 20 minutes at defrost
or medium.
Slice the roast; serve the meat and sauce over spagetti or egg
noodles, witha nice bottle of Chianti.
This recipe re-heats well.
Tom Nagel HUNTING@TAMVM1.TAMU.EDU rec.hunting
Yield: 1 servings
Page 847
MIGNONNE-AL'S SLOW COOKER ROAST VENISON
1 4 pound venison roast

2 tablespoon flour
1 teaspoon mustard
14 oz can tomatoes
Allow fresh or frozen venison to stand overnight in refrigerator in

Marinade 1 or 2 (recipes for marinade follow this one). Season with
salt, roll in flour and brown in hot skillet. Place in slow cooker.
Add remaining ingredients. Cover and cook on low 10 to 12 hours.
From: Native-Cooking-L@onelist.com From: "Mignonne-Al"

<mignonne-Al@excitedate: Thu, 22 Jul 1999 07:20:03 Pdt
Yield: 4 servings
Page 848
MILLERS IN ONION SAUCE "LOBSCOUSE AND SPOTTED DOG"
6 prime millers, about 6 oz.

1 after skinning and cleaning
1 salt and pepper
4 to 5 tbs. bacon fat
1 large onion, peeled and thinly
1 sliced
1 1/4 cup stock (beef)
> > Rats are quite edible (though not by me) and are said to taste
like > > rabbit.
> A tie-in with nautical history.

> Patrick O'Brian's series of Captain Aubrey books mentions that the
crew > dined not infrequently on 'millars', the then popular term for
rats. > Some listswains have written a cookbook gathering the
original recipes > for dishes mentioned in the series, 'millars'
included. > Carole
Yes indeed. I am a "listwain" in good standing (32:44:58 N 117:06:33

W). The rats (eaten mostly by starving midshipmen) were indeed called
"millers". The cookbook is by Anne Chotzinoff Grossman and Lisa
Grossman Thomas and is titled "Lobscouse & Spotted Dog". The recipes
are based on foods mentioned in the POB Novels and are authentic to
the Royal Navy at the beginning of the 1800s.
Here is the recipe for ship rats from the book (I have done some
rearranging for those not studying P. O'Brian to make it shorter)
Expect about 50 percent "yield" from a miller. Ours weighted about 12

oz. each on the hoof.
Cut the millers into serving pieces. Season the flour with salt and
pepper. Dredge the millers in the flour and set aside.
Heat 2 tbs. of the bacon fat in a large, heavy pan over medium heat.
Add the onion and saute, stirring occasionally, until limp and golden.
Remove the onion and set aside.
In the same pan, brown the millers on all sides, a few pieces at a
time, adding more bacon fat as needed. Set the millers aside.
Deglaze the pan with the stock. Return the millers and onions to the
pan, add salt and pepper to taste, and bring to a boil. Cover, reduce
heat, and simmer 20 minutes.
Serves 6 hungry midshipmen.

From: Liam <saiga@concentric.Net>
Yield: 4 servings
Page 849
MINNESOTA WILD RICE CASSEROLE
1 cup wild rice

1/4 cup butter
3 tablespoon chopped green pepper
1/2 cup slivered blanched almonds
3 cup hot chicken broth
Wash rice and drain well. Melt butter in skillet, add onion, green
pepper, rice and almonds. Saute over low heat, stirring constantly,
until rice begins to turn light yellow. Turn into a casserole; add
hot chicken broth. Cover, and bake in preheated slow oven (325F) for
1-1/2 hours or until rice is tender and all liquid is absorbed. Makes
4 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1,
Minnesota Section. Shared by: Sharon Stevens, Feb/94
Yield: 4 servings
Page 850
MINNESOTA WILD RICE-STUFFED CHICKEN
16 -ounce package long grain and wild rice mi; x

2 medium ooking apples (such as granny smith; or jonathan), cored and
8 oz sliced fresh mushrooms (3 cups)
1 cup shredded carrot
1/2 cup thinly sliced green onion
1/2 tsp pepper
15 - to 6-pound whole roasting chicken
2-3 tbs apple jelly, melted
1 medium apple, cut into wedges (optional)
Team up this apple-glazed bird with a chicory and red onion salad dressed
with a blue cheese vinaigrette.
1 For stuffing, cook rice according to package directions, except add

apples, mushrooms, carrot, onion, and pepper to rice before cooking.
2 Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the
stuffing loosely into the neck cavity. Pull the neck skin to the back and
fasten with a small skewer. Lightly spoon the remaining stuffing into body
cavity. Tuck drumsticks under the band of skin that crosses the tail. If
there is no band, tie drumsticks to tail. Twist the wing tips under the
bird.
3 Place stuffed chicken, breast side up, on a rack in a shallow roasting
pan. Insert meat thermometer into the center of one of the thigh muscles.
The bulb should not touch the bone. Roast, uncovered, in a 325 degree F.
oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180
degrees F. to 185 degrees F. At this time, chicken is no longer pink and
the drumsticks move easily in their sockets. When the bird is two-thirds
done, cut the band of skin or string between the drumsticks so the thighs
will cook evenly. Brush chicken with melted jelly once or twice during the
last 10 minutes of roasting.
4 Remove chicken from oven and cover it with foil. Let stand for 10 to 20
minutes before carving. Transfer the chicken to a serving platter. Spoon
the stuffing around the chicken. Garnish with apple wedges, if desired.
Yield: 10 servings.
Page 851
MISC MOLLUSKS
1 limpets
1 moon snails
1 oyster drills
1 chitons
1 horse clams
1 cockles
1 geoduc
I place them pointy end down on a bed of rock salt, give them a hit of
pepper, a dab of butter and run them under the broiler for just a few
minutes.
One of the best up here is moon snails. These are burrowing snails
that dig thru the sand in search of clams. The shells are the size of
a softball. Cut away the large foot, slice it thin and pound it well.
Fried quickly it tastes just like abalone.
I also do the same with oyster drills, but it takes a lot of them to
make a meal.
Another tasty one is chitons, which look like giant legless sowbugs.
The foot actually improves in flavor by being frozen.
In Washington we have two types of steamer clams, the horse clam is

large and makes great chowder.
Cockles are easy to collect as they lie just below the surface. They
tend to be a bit chewy, but have the best flavor.
Our biggest clam; the geoduc, can weigh up to 15 pounds, but

you'll dig up to six feet down for them.
Two types of oysters; the pacific and the world famous Quilicine. Two
havestable crabs; Red Rock and the famed Dungeness. Hoods Canal has a
limited shrimp season, but otherwise in the rest of the salt chuck
it's iffy year round. Between November and February the squid are
running. From: Rainforest1950 <rainforest1950@lydate: Wed, 26 Nov
2003 16:54:59 +0000
Yield: 4 servings
Page 852
MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
1/4 lb. venison sausage

1/4 lb. bratwurst
1/4 lb. luganeghe sausage
1/4 lb. merguez sausage
1/4 lb. italian sausage
1/4 lb. kiebasa sausage
1 olive oil
1/4 lb. chorizo sausage,
1 finely chopped
2 cup julienned onions
2 tbs chopped garlic
2 tbs creole mustard or
1 whole grain mustard
2 lb. new potatoes, sliced
1 1/2 thick, blanched
2 tbs finely chped parsley
Preheat the grill. Bring a pot of salted water to a boil. Blanch the
sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or
until the sausages are plump. Remove the sausages from the water and
place on a 1/2 sheet pan. Brush the sausages, including the kiebasa,
with olive oil. Place the sausages on the grill. Cook for 3 to 4
minutes on each side. In a large saute pan, heat 1 tablespoon of
olive oil. When the oil is hot, render the chorizo for 3 minutes. Add
the onions and continue the saute for 3 minutes. Season with salt and
pepper. Stir in the garlic and mustard. Add the potatoes and saute
for 3 minutes or until the potatoes are heated through. Season with
salt and pepper. Stir in the parsley. To serve, mound the potato
salad in the center of the platter. Arrange the grilled sausages
around the potato salad. Serve with crusty bread and a side of Creole
mustard.
Yield: 6 servings
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA21
Yield: 6 servings
Page 853
MOM'S CHRISTMAS SAUSAGE COFFEE CAKE
1 lb bulk sausage
2 cup bisquick
1/4 cup grated parmesan cheese
3/4 cup milk
1/2 cup grated swiss cheese
1/4 cup mayonnaise
1 egg beaten
1 egg yolk
1 tablespoon water
1 1/2 teaspoon salt
Brown sausage and onions; drain. Add next 6 indredients. Make batter
of Bisquick, milk and mayonnaise. Spread half of batter in 9 x 9 x 2-
inch greased pan. Pour in sausage mixture, then spread remaining
batter on top. Mix egg yolk and water and brush top. Bake at 400
degrees for 25 to 30 minutes or until cake leaves edges of pan. Cool
5 minutes before cutting into 3-inch squares. This recipe doubles
easily in a 9 x 13-inch pan. Enjoy!!
From: "Manyfeathers1" <manyfeathers1@ya
Yield: 4 servings
MOOSE CASSEROLE
1 1/2 lbs. of ground moose meat

2 tbsp. sugar
2 tsp. salt
1 onion; chopped
28 oz. canned tomatoes; drained
celery; chopped
1 can mushrooms; drained
1 pkg. cream cheese
1/2 pkg. macaroni; cooked
1 & 1/2 tbsp. worcestershire sauce
Cook and drain macaroni. Cook and drain moose meat. Cut cream cheese into
chunks and melt it in with the meat. Mix in all other ingredients, place in
casserole dish and bake at 300 degrees for 1 hour.
Page 854
MOOSE MEAT LOAF
1 1/2 lb mooseburger
2 slice bacon cut fine
1 teaspoon salt
1 cup carrots, grated or ground fine, ra; w
1 cup raw potatoes, grated or ground fin; e
1 small onion grated fine
1 small can 3 or 4 ounces mushrooms and li; quid
1/2 cup fine dry bread crumbs
1 teaspoon chili powder, optional
2 eggs beaten light with
1/2 cup water
1/2 cup finely chopped celery
Combine and bake in moderate oven till done.
~0800
Yield: 1 servings
MOOSE MEAT TAMALES
1/2 cup sifted flour

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

Page 855
From: Dave Drum Date: 24 Jul 98
Yield: 6 servings
MOOSE OR DEER MEAT PIE
1 1/2 lbs. ground moose or deer meat

1 1/2 lbs. ground pork
3 onions; chopped
2 cups water
4 carrots; diced
4 potatoes; diced
1 tbsp. poulty seasoning
1/4 cup flour
pastry for 2 pies
Fry all meat and onions until browned. Add water, potatoes, carrots, and
poutry seasoning. (If too dry add more water) Cook until vegetables are
tender. Thicken with flour and add salt and pepper to taste. Pour meat
filling into pie shells. Cover with layer of dough and cut slits to allow
steam to escape. Bake for about 45 minutes or until crust is golden brown.
MOOSE PEMMICAN
1 lb. moose meat, well trimmed

1/2 c. dried berries and/or other fruit
2 T. melted suet
2 T. melted vegetable shortening
1 T. lemon juice
Cut the meat into thin slices and dry as for jerky in a slow oven, (175-200
Degrees F.) for 4 to 5 hours. Put the dried meat through a coarse grinder,
then pulverize it into a fine powder. Grind the fruit and work into the
meat
with a fork or your fingers until thoroughly blended. Combine the melted
suet, shortening and lemon juice. Pour over the meat/fruit until the
mixture
will hold together. Shape into small patties. This is nourishing and will
keep without refrigeration.
Page 856
MOOSE PEMMICAN
1 lb moose meat, well trimmed

1/2 cup raisins
3 large dates
2 tablespoon melted suet
2 tablespoon melted vegetable shortening
Cut/the meat into thin slices and dry as for jerky in a slow oven,
(175-200 Degrees F.) for 4 to 5 hours. Put the dried meat through a
coarse grinder, then pulverize it into a fine powder. Grind the
raisins and dates together and work into the meat with a fork or your
fingers until thoroughly blended. Combine the melted suet, shortening
and lemon juice. Pour over the meat/fruit until the mixture will hold
together. Shape into small patties. The Indian pemmican patty was
bout 3-inches in diameter and a half inch thick. This is nourishing
and will keep without refrigeration. From Native Indian Wild Game,
Fish & Wild Foods Cookbook Edited By David Hunt
Yield: 1 servings
Page 857
MOOSE POT ROAST
----INGREDIENTS----
4 lb moose roast
2 tablespoon butter
6 onions
1 teaspoon parsley, fresh, chopped
1/4 teaspoon thyme
1 teaspoon salt
1 1/2 cup hot water
1 directions
1/4 cup salt pork, cubed
6 carrots
6 potatoes
1 celery stalk - chopped
1 cup tart fruit juice or cider
1/4 teaspoon pepper
3 tablespoon butter
Lard the roast well by inserting cubes of salt pork into small cuts
in the roast. Heat butter in a Dutch oven or deep casserole and
brown the meat on all sides. Add hot water, fruit juice, celery,
parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours
on top of the stove or in the oven at 350 degrees until meat is
tender. If liquid gets low, add water. About one hour before meal is
to be served, add peeled potatoes, carrots and onions. Add a little
additional salt for vegetables. When vegetables are tender, remove
them and the meat to a platter and keep hot. Thicken liquid with 2-3
Tablespoons flour.
Yield: 1 servings
Page 858
MOOSE ROAST
1 lb salt pork (optional)

4 lb rump moose roast
2 teaspoon salt
1 teaspoon pepper
2 onions, sliced
2 carrots, chopped
2 cup tomatoes, seeded, chopped
1 and
1 strained
Roll the salt pork out thin. Wrap roast with the pork. Refrigerate
overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150
degrees C.). Remove and discard the pork. Rub thoroughly with dry
mustard. Season with salt and pepper. Place in a roasting pan.
Surround with vegetables. Pour tomatoes over vegetables. Cover and
bake for 2 hours for medium doneness. For well done, bake an
additional 35 to 45 minutes. *This adjusts the meat if it has a wild
gamey taste. This is dictated by the animals feeding ground and not
age.
From: Barry Weinstein Date: 08-21-95
Yield: 1 servings
Page 859
MOOSE ROAST WITH CRANBERRY GRAVY
4 lb moose roast
3 strips salt pork or thick
1 sliced bacon
1 teaspoon salt
2 1/2 cup water
2 tablespoon onion flakes
3 tablespoon flour
1 cup cranberry juice
1 cup milk
Remove all fat from the moose roast and wipe well with a clean damp
cloth. Lard the roast as follows: Cut salt pork or bacon into 1/4
inch strips and chill thoroughly. Pierce the moose roast with a sharp
knife or skewer at 2-inch intervals and insert the chilled strips of
salt pork or bacon. Place the roast in a glass, earthenware or
porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard and
brown sugar with the water and vinegar and pour over the moose ( 3
cups of sweet pickle juice may be used in place of the brown sugar,
water and vinegar if desired. ) Marinate the roast for 24 to 48
hours, turning it over frequently if the liquid does not completely
cover it.
Remove the roast from the marinade and place it in a covered roaster
in a 350 degree oven for approximately one hour. Add onion flakes and
cranberry juice and continue roasting until tender. ( about one hour
). Transfer meat to a hot platter. Add flour to the pan drippings
and stir until the flour has absorbed the fat. Add the milk, stirring
constantly, until gravy is desired thickness. Serve hot with the
roast. Serves 6-8.
Yield: 1 servings
Page 860
MOOSE RUMP ROAST

1 vegetable oil
1 salt and pepper
1/2 cup red wine
1 cup water
Trim off all excess fat and rub roast all over with vegetable oil.
Sprinkle on salt, pepper and garlic powder. Slice onion and lay in
bottom of roasting pan. Pour two tablespoons of worcestershire over
onions. Place roast on onion slices. Pour rest of worcestershire
sauce over roast. Add wine and water. Seal roasting pan with
aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding
water as necessary to keep moist. When roast is done, remove from
pan. To make gravy, add 2 cups water to contents of roasting pan.
Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with
1/2 cup water and pour into pan, stirring constantly, until gravy is
bubbling. Salt and pepper to taste.
~-
Yield: 1 servings
MOOSE RUMP ROAST (BYE-BYE BULLWINKLE)
6 1/2 lb moose rump roast

1 vegetable oil
1/2 cup red wine
1 salt and pepper
1 cup water
bottom of roasting pan. Pour two tablespoons of worcestershire over
onions. Place roast on onion slices. Pour rest of worcestershire
sauce over roast. Add wine and water. Seal roasting pan with aluminum
foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as
necessary to keep moist. When roast is done, remove from pan. To make
gravy, add 2 cups water to contents of roasting pan. Bring to boil
and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water
and pour into pan, stirring constantly, until gravy is bubbling. Salt
and pepper to taste.
Posted By Susantd@aol.com On rec.food.recipes or rec.food.cooking

Page 861
Yield: 1 servings
MOOSE STEAK 2
1 moose steak, (2-3 in)

2 tablespoon ground pepper (fresh)
1 lemon peel (grated)
Mix all spices and lemon peel. Rub steak with mixture. Grill close
to coals 12 to 15 minutes per side for medium rare steak. NOTE:
Overcooking makes steak tough. For best results use the steak of a
young moose.
Rub can be used with any type of steak.
Typed by JJ
Yield: 1 servings
MOOSE STEAK SUPREME
3 moose steaks
1 cracker crumbs
1 egg
1/4 cup milk or goats milk
1 salt and pepper
Cut moos steak very thin. Pound on bolth sides to tenderize, beat
egg,milk and seasoning in a small bowl. Dip meat in egg mixture,then
dip in cracker crumbs, Fry meat in medium hot pan.
Origin: Anna Heppner From: Bill Swisher Date: 30 Mar 97 National

Cooking Echo Ä
Yield: 3 servings
Page 862
MOOSE STEAK WITH MUSHROOM SAUCE (AI)
1 large moose steak

1/2 cup bouillon or consomme
1/2 cup water or sherry
1 cup sliced fresh mushrooms
1/4 cup cream
1 dash of paprika
Heat the bacon drippings in a large skillet and brow the steak on both
sides, thoroughly. Add the broth, onion, garlic, and tomato paste
diluted in the water or sherry. Cover the pan and simmer for 1 hour
or until the meat is tender. Remove the steak from the pan and keep
hot. Add the mushrooms to the pan liquid; cover and simmer for 1
minutes. Thicken with flour and water mixture. Dilute with the
cream. Heat thoroughly. Tast for seasoning and pour over teh steak.
Sprinkle with the paprika. From Native Indian Wild Game, Fish, and
Wild Foods Cookbook Edited By David Hunt RECIPE CLIPPED By: Jim Bodle
7/92
Yield: 1 servings
Page 863
MOOSE STEW
2 lbs. moose meat; cubed

4 carrots; chopped
1 turnip; chopped
1 onion; diced
6 cups water
dumplings:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. shorening
1 cup milk
Dredge moose meat in seasoned flour. Place floured meat in pot and fry
until browned. Add water and vegetables and simmer for 2 hours or until
moose meat is tender. Add dumplings.
Dumpling Directions:
Stir flour, baking powder and salt together. Work in shortening with
fingertips. Add milk gradually and mix with a fork until you make a soft
dough. Once the moose meat is tender add dumpling dough to the pot and
cover. DO NOT OPEN LID! Cook for about 15 minutes.
Page 864
MOOSE STEW CHOP HOUSE
2 1/2 lb moose meat,

1/4 teaspoon cracked black pepper
1 bay leaf
1 teaspoon salt
1 (10-1/2 ounces each)
1 cup dry red wine
1 large onion; diced
3 carrots; sliced
18 small whole white onions
12 small new potatoes; peeled
2 tablespoon butter
2 tablespoon flour
Saute meat cubes in shortening until brown on all sides. Add pepper,
paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours. Add whole
onions and potatoes; cover and simmer for an additional 15 minutes,
or until the vegetables are barely tender. Mix butter and flour into
a paste. Drop into simmering stew. Cook, stirring, until stew bubbles
and thickens. Serve with rice or polenta.
Adaption from recipe by Phillip Velez, London Chop House (Detroit)

courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232235 -0800
Yield: 6 servings
MOOSE STROGANOFF
2 lb moose round steak; diced

1 fat for frying
1 salt
1 pepper
1 can milk, 10 oz
1/4 cup onions; chopped
Brown steak in fat in frying pan, season to taste with salt and
pepper. Combine steak, soup, milk and onions in casserole. Bake at
350 degrees F for 1 hour. Serve over cooked rice if desired.
Yield: 4 servings
Page 865
MOOSE SUPREME
3 lbs. moose meat steaks

6 onions; sliced
large can tomato sauce
2 tbsp. bacon fat
10 oz. can beef broth
garlic powder to taste
Trim moose steaks of any fat or gristle. Soak in salted water overnight.
Remove meat and pat dry. Brown steaks in 1 tbsp. bacon fat and remove meat.
Brown onions in 1 tbsp. bacon fat. Turn off heat and add meat, broth,
tomato sauce, salt, pepper and garlic powder. Cover and bake at 300 degrees
for 2 hours.
MOOSE SWISS STEAK
3 lb moose round steak

1 can tomato soup
1 diluted with 1/2 can water
1 meat tenderizer
1 flour
3 stalks celery, sliced in
1 inch pieces
1/2 cup shortening
2 cup water
2 tsb salt
1/2 tsb black pepper
1/4 teaspoon basil
Cut meat in serving-size pieces. Sprinkle on meat tenderizer. Dust

meat with flour and rub it in. Brown on both sides in hot
shortening. Place in baking disk and add water, salt and pepper. Bake
in 325 degree oven 2 hours. Add remaining ingredients, and more
water if necessary. Bake 1 hour more, or until meat and celery are
tender. Removed meat from pan. stir pan juices, scraping sides and
bottom. Use this as a gravy to be served with meat or on mashed
potatoes.
SusanTD@aol.com
Yield: 1 servings
Page 866
MOOSEMEAT PORRIDGE
text
This made eating oatmeal much more easier than if it was just plain...
One pound of moosemeat, cut into small chunks. (I think the leg part
is best.)
Boil in salted water for half hour to 45 minutes (until the moosemeat
is done). Add about 1 - 2 cups of quick cooking oats. Makes a hearty
breakfast! (moosemeat beats steak for breakfast) Salt and pepper if
you like.
Page 867
MOOSE'S BEEF BRISKET HASH
1 forbrisket:
3 lb beef brisket
1 onion; whole
1 leek; whole
5 cloves garlic
1 bay leaf
1 tablespoon chile flakes
1/2 tablespoon black peppercorns
1 bruised
10 cup low-sodium beef bouillon or
1 stock
1 forvegetables:
2 onions; chopped or
1 julienned
4 large or 8 medium yukon gold
1 potatoes; cut into inch
1 dice
1 tofinish:
3 cup reserved braising liquid
1 from brisket
1 dash salt and pepper
To cook brisket: Trim excess fat from meat. Put brisket in a stockpot
with onion, leek and seasonings and cover with stock. Cover pot and
cook at a constant simmer, skimming any foam that rises to surface,
for about 2 hours or until fork tender. Remove meat from liquid and
allow to cool. Strain braising liquid, remove fat that rises to the
top and set liquid aside. Cut the meat into 1/4-inch dice, trimming
off fat, and set aside.
To cook vegetables: Cook onions in olive oil over low heat until
translucent, about 5 minutes. Reserve. Cover potatoes with cold,
salted water and cook over medium heat until water just comes to
boil. After water boils, strain potatoes and spread in a single layer
to dry completely, then cool.
To cook hash: Heat olive oil in a large skillet. Add potatoes and
cook on medium-high heat, stirring frequently, until browned and
slightly crisp. Lower heat to medium, add 3 cups diced brisket and
heat through, about 2 minutes. Mix in reserved sauteed onions and
chopped parsley.
In a saucepan on medium high heat, reduce 3 cups of reserved braising

liquid to about 1 1/2 cups until it is slightly thickened, about 10-15
minutes. Season with salt and pepper to taste. Serve hash in a bowl
and top with braising liquid and, if desired, poached eggs.
Per serving: 516 calories, 40g protein, 24g fat (7g saturated), 34g
carbohydrate, 305mg sodium, 108mg cholesterol, 4g dietary fiber. From
Page 868
Jeffrey Amber, executive chef, Moose's
Recipe By : Jeffrey Amber, executive chef, Moose's
From: "M&R~1/2moonbay" <rensslin@earthldate: Sun, 8 Dec 2002 18:50:40

~0800
Yield: 6 servings
MOUNT EVANS ELK SAUSAGE
2 1/2 teaspoon garlic salt

1 teaspoon hickory smoked salt
5 teaspoon tender quick
2 1/2 teaspoon coarsely ground pepper
4 lb ground elk
1 lb ground pork
Mix all seasonings. Add to meat. Mix well with hands. Refrigerate
covered overnight. Mix again. Refrigerate covered another night. Form
meat into 5 rolls. Place rolls about 2" apart on rack in large
shallow pan. Place in center of 350 oven. Bake 10 min. Reduce heat to
200 and bake 8 hr, turning every 2 hr. Drain off grease as necessary.
Outside will be dark and glossy. Inside will be pink. Cool. Wrap each
individually in foil. Keeps in fridge 2 weeks or in freezer 4 wks.
Junior League of Denver, Colorado Cache Cookbook
From: Michael Loo Date: 20 Jul 97 National

Cooking Echo Ä
Yield: 1 servings
Page 869
MOUNTAIN STYLE BEAR STEAK CASSEROLE
1 single bear steak, 3 squares

1 single flour
1 single fat or oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon crushed bay leaf
1 onion, chopped
1/3 teaspoon garlic
1 single pepper, to taste
Marinade bear steak overnight; then dry and cut into 3 inch squares.
Roll meat in flour and fry in small amount of fat until browned. Put
the meat in a casserole and pour over it the remaining ingredients
(mixed). Cover casserole and bake at 325 degrees about 1 1/2 hours.
Add more water if needed.
From: "Stewburner" <stewburner@sailorradate: Sat, 8 Mar 2003 03:06:47
~0500
Yield: 1 serving
MR. MILLER'S VENISON ROAST - BPH
2 lb to 4 pound venison roast

1 cup ; water
1 pkg dry onion soup mix
5 slice bacon (optional)
: Make a paste of the dry onion soup mix and some water and rub
all over the roast. Place one cup of water in a roasting pan.
Crisscross with bacon slices (optional). Cook covered at 250 degrees
in oven for four hours, or place in smoker for eight hours. John
Phillips; column "Outdoors", in "The Birmingham Post-Herald", unknown
date. Typos by Jeff Pruett.

Cooking Echo Ä
Yield: 4 servings
Page 870
MRS. BEATON'S JUGGED HARE
1 hare
1 flour
----MARINADE----
500 ml red wine
250 ml port
1 lemon; zest & juice
1 parsley stalks
2 bay leaves
16 peppercorns
2 cloves
----DEMI GLACE----
24 veal bones
2 carrots
1 stick celery
1 onion
1/4 leek
1 thyme
1 bay leaf
Adapted from Mrs. Beaton's original recipe: it cost 7 shillings when

Mrs Beaton was alive. First catch your hare. Skin, paunch (gut) and
wash the hare. Marinate the hare in the red wine, port, lemon, herbs
and spices for 48 hours.
To make the demi glace: brown the bones in the oven for 2 to 3 hours
on 220'C. Roughly chop the vegetables and add to the bones. Place
the bones and vegetables into a large pot with the herbs. Cover with
cold water and bring to boil, then simmer for 4 hour. Strain and add
marinade to this beef stock and reduce by two-thirds, until you have
a strong demi glace. Strain and reserve the demi glace.
To cook the hare: remove saddle and reserve. Cut into pieces. Dredge
with flour and fry in boiling butter. Put hare pieces into a large
preserving jar and add demi glace. Cover and place into a pot of hot
water with cloth on base of pot to stop the jar from cracking. Stew
until tender, approximately 3 to 4 hours, taking care to keep the
water boiling. Remove hare pieces and place on one half of the
serving dish. Pour demi glace from the jar over the pieces. Sear the
hare saddles, cut into 3 and place on the other half of the serving
dish. Serve with mixed root vegetables: carrot, turnip, parsnip.
Source: Vogue Entertaining Guide June/July '94 From:
Yield: 7 servings
Page 871
MRS. BEETON'S JUGGED HARE
1 hare
1 1/2 lb gravy beef
1/2 lb butter
1 onion
1 lemon
6 cloves
1 pepper cayenne, and salt to taste
1/2 pint port wine.
Skin, paunch, and wash the hare, cut it into pieces, dredge them with
flour, and fry in boiling butter. Have ready 1 1/2 pint of gravy,
made from the above proportions of beef, and thickened with a little
flour. Put this into a jar; add the pieces of fried hare, an onion
stuck with six cloves, a lemon peeled and cut in half, and a good
seasoning of pepper, cayenne, and salt; cover the jar down tightly,
put it up to the neck into a stewpan of boiling water, and let it
stew until the hare is quite tender, taking care to keep the water
boiling. When nearly done, pour in the wine, and add a few forcemeat
balls: these must be fried or baked in the oven for a few minutes
before they are put to the gravy. Serve with red-currant jelly.
Time---3 1/2 to 4 hours. If the hare is very old, allow 4 1/2 hours.
Sufficient for 7 or 8 persons. Seasonable from September to the end of

February. From From Mrs. Beeton's Every Day Cookery and Housekeeping
Book,(facsimile of the 1865 edition) (for more about Mrs. Beeton, see
"Brawn <http://www.batemania.com/recipes/111599.html>").
From: "Fred Ball" <fred.Ball@tds.Net> Date: Fri, 31 Jan 2003 12:16:10
~0500
Yield: 8 servings
Page 872
MRS. TALMADGE'S ROAST 'POSSUM
1 possum, dressed (formal?casual?) sa; lt pepper

1 onion, chopped
1 opossum liver, chopped
1 tablespoon fat
1 cup bread crumbs
1 hard-cooked egg, chopped
1/4 teaspoon worcestershire (worst-for-wear, i c; all it)
1 teaspoon salt
1 water
1 bacon slices
Rub possum with salt and pepper. Saute onion and liver in thefat. Mix
in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in
opossum's cavity. Truss like a fowl. Put in uncovered roasting pan.
Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350
deg. until tender, about 2.5 hours. Serve with baked sweet pototoes.
Possum should be cleaned as soon as possible after shooting. It

should be hung in a cool place for 48 hours. It is then ready to be
skinned and cooked. The meat is light-colored and tender. Excess fat
may be removed, but there is no strong flavor or odor contained in
the fat.
pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook
Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com

Yield: 4 servings
Page 873
MU SHU ARMADILLO
3/4 lb boneless armadillo

1 tenderloin, trimmed
1 fat, cut into
1 matchstick-size shreds
1 about 1 1/2 inches long
4 cup shredded green cabbage
1 (1/3 small cabbage)
10 dried chinese black
1 mushrooms soaked in hot
1 water for 20 minutes,
1 drained, stems removed,
1 caps thinly sliced
8 scallions, green part only
1 cut into 1 in. lengths
1/2 cup hoisin sauce
8 mandarin pancakes or flour
1 tortillas, steamed
1 =marinade===-
2 1/2 tablespoon reduced-sodium soy sauce
1 1/2 tablespoon rice wine or sake
1 teaspoon sesame oil
1 =minced seasonings===-
1 1/2 tablespoon minced fresh ginger
Sauce: 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1

tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper
Marinate armadillo: In a medium-sized bowl, combine marinade

ingredients. Add armadillo and toss lightly to coat. Cover with
plastic wrap and refrigerate for 30 minutes.
Mix minced seasonings: In a small bowl, combine garlic and ginger; set
aside.
Make sauce: In a small bowl, combine sauce ingredients and blend

well; set aside.
Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
the marinated armadillo and stir-fry until the meat is cooked
through, about 2 minutes. Remove with a slotted spoon and set aside.
Cook down any remaining juices to a glaze and add to the armadillo.
Add another 1/2 tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set
aside.
Add the remaining 1/2 tablespoon oil and heat until very hot, add the
reserved minced seasoning and stir-fry until fragrant, 10 to 15
Page 874
seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
minutes. Pour in the reserved sauce mixture and stir constantly until
thickened, about 1 minute. Return the armadillo and eggs to the pan
and toss until heated through. Stir in scallions. Transfer to a
platter.
To serve, spread some hoisin sauce over a steamed pancake or tortilla,

spoon some of the stir-fried mixture on top, roll up and eat.
POSTED: Walt Gray

FROM: Chile-Heads Digest & Mailing List
Format by Dave Drum
Yield: 4 servings
Page 875
MUFFIN-TOPPED VENISON CASSEROLE
----CASSEROLE----
1 lb ground venison
3 oz mushrooms, chopped
1/2 cup green onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
8 oz tomato sauce
----MUFFIN BATTER----
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup milk
1 egg
2 tablespoon oil or shortening (melted)
Preheat oven to 400-degrees.
Drain mushrooms, reserve liquid. Combine mushrooms with oil, onion,

green pepper, salt, pepper and saute over moderate heat approximately
5 minutes or until veggies are tender. Add venison and cook, stirring
until meat loses its red color. Remove from heat. Add tomato sauce,
lemon juice and mushroom liquid. Pour into a 2-quart, greased,
casserole.
Prepare muffin recipe and cover meat mixture with muffin
To make muffins: Sift together flour, baking powder, salt and

sugar--set aside. Combine milk, egg and oil. Beat at medium speed
with an electric mixer until blended--approximately 30 seconds. Add
flour mixture and beat just until moistened--DON'T overbeat! Pour
batter over meat mixture. Bake in a preheated 400-degree oven for 25
minutes.
You can make this, using ground beef too...still good.
Ground venison, run twice through the grinder (and only AFTER
freezing, never before), may be used in all the varied ways of using
hamburger. This is easily the most versatile form in which to use
venison, and one that disguises a variety of of shortcomings in the
meat--from excessive age and lack of fat to an overly strong flavor.
Grinding venison into hamburger is the ultimate tenderizer.
Nutritional Information per serving: xx calories, xx gm protein, xx

gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber
Page 876

Yield: 1 servings
MUSICON BRAISED SWEET & SOUR VENISON RIBS
4 lb venison spareribs, cut in half cros; swise to make small ribs

2 tablespoon oil
1/3 cup apple cider vinegar
15 oz can pinapple chunks
1/2 cup liquid from pineapple
1 tablespoon ground ginger
1/2 cup sugar
1/4 cup ketchup
Cut away as much of the venison fat from the ribs as possible.
(Blanche's note: If you are using venison from wild whitetail deer,
this step is crucial!) Combine flour and ginger, dredge ribs in
mixture. Over high heat in large dutch oven, brown all sides of ribs.
Remove ribs and set aside.
Reduce heat to low. Add remaining ingredients except pineapple

chunks. Add pineapple chunks just before turning off heat. Serve
over rice. Serves 4 to 6.
SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen, NY 10924 (914)

Yield: 4 servings
Page 877
MUSICON BRAISED SWEET AND SOUR VENISON RIBS
4 lb venison spareribs, cut in half cros; swise to make small ribs

2 tablespoon oil
1/3 cup apple cider vinegar
15 oz can pinapple chunks
1/2 cup liquid from pineapple
1 tablespoon ground ginger
1/2 cup sugar
1/4 cup ketchup
Cut away as much of the venison fat from the ribs as possible.
(Blanche's note: If you are using venison from wild whitetail deer,
this step is crucial!) Combine flour and ginger, dredge ribs in
mixture. Over high heat in large dutch oven, brown all sides of ribs.
Remove ribs and set aside.
Reduce heat to low. Add remaining ingredients except pineapple

chunks. Add pineapple chunks just before turning off heat. Serve
over rice. Serves 4 to 6.
SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen, NY 10924 (914)

Yield: 4 servings
Page 878
MUSK OX AND WILD BERRY CASSEROLE
1 kg musk ox shoulder, cubed

2 onions, diced
3 parsnips, roughly chopped
3 carrots, roughly chopped
12 small shallots, peeled and left
1 whole
1 bottle of red wine, such as
1 pelee island pinot noir
500 ml reduced veal stock
1 (demi-glace)
3 tablespoon wild berries, such as
1 blackberries, blueberries,
1 bilberries
1 black pepper
You will need:
Scales, cook's knife, chopping boards, measuring spoons, vegetable

peeler, heavy-based high-sided frying pan or casserole, heat-proof
spatula, perforated spoon, measuring jug
Method
1. Season the meat well with salt and freshly ground black pepper.
2. Heat the oil in a heavy-based high-sided frying pan or casserole

over medium heat. Add the meat and quickly sear on all sides. Remove
the meat from the pan using a perforated spoon.
3. Add the onions and fry for a few minutes or until they begin to
colour.
4. Return the meat to the pan and fry until browned.
5. Add the parsnips, carrots, shallots and fry for a minute or two.
6. Pour in the wine, cover and bring to the boil. Reduce the heat and
simmer gently for about 45 minutes until tender.
7. Check the seasoning. Stir in the berries just before serving.
Cooks Notes
Musk ox is native to Canada. You can use buffalo or bison meat

instead, available from specialist mail order butchers.
Alternatively, use venison.
http://www.uktvfood.co.uk
:by Michael Allemeier

Page 879
Yield: 4 servings
MUSTARD FRIED CARIBOU
4 caribou steaks or
8 small chops
1 seasoned salt
1 pepper
2 tablespoon dijon style mustard
1 teaspoon horseradish
1 tablespoon oil
Season steaks with your salt and pepper. Combine mustard and
horseradish. Smear this mixture on each side of the steaks so that
the steaks are fully coated on both sides. Pan fry in hot oil til
browned- medium rare. Probe a steak with a fork and as soon as the
juices run clear, steaks are done.
Yield: 4 servings
MUSTARD FRIED VENISON
2 tablespoon dijon style mustard

1 teaspoon horseradish
1 3/8 cup olive oil
I have 2 entire cookbooks devoted to the cooking of wild game (which

yes, often requires different seasoning than beef or chicken requires
to achieve a desirebale flavor). What sort of recipes did you have in
mind? I thumb through my books and see what's there. Here's one that
sounded interesting: serves 4-6, prep time 30 minutes Season steaks
with your own blend of salt and pepper. Combine mustard and
horseradish. Spread mixture on each side of steaks so that the steaks
are fully covered on both sides. Fry in hot olive oil, being careful
to avoid being splattered. Poke with fork and as soon as juices run
clear, steaks are done and ready to be served with whatever
garnishment you prefer. A baked potatoe and a green, dinner salad
rounds out a delicious meal.
(From NAHC Wild Game Cookbook, 1992) For reprint requests and orders
for additional books, write: NAHC Cookbnook Editor P.O. box 3401
Minneapolis, MN 55343
This book also has recipes for other big game such as elk, moose,
caribou, mountain goat, and antelope; microwave cooking, waterfowl,
bear, upland game birds, turkey, small game such as rabbit, squirrel,
raccoon, muskrat, beaver, and many others.
My other cookbook includes recipes for wild fish as well. From:

Ferret #5 @15901 3 Date: 03-11-24
Page 880

Yield: 6 servings
MUSTARD-AND-HERB CRUSTED RACK OF VENISON
1 rack
3 pounds
1 with 8 ribs
1 cooking spray
3 tablespoon honey
2 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves; crushed
1 parsley
1 rosemary sprigs; optional
1 venison
1. Preheat oven to 400 oF.
2. Place venison, meat side up, on a broiler pan coated with cooking
spray. Insert meat thermometer into the thickest portion of venison,
making sure not to touch bone. Wrap bones with foil.
3. Combine mustard and next 6 ingredients (mustard through garlic).

Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or
until meat thermometer registers 120 oF.
4. Remove venison from oven. Combine breadcrumbs and parsley.

Carefully pat breadcrumb mixture into mustard mixture (mustard
mixture will be very hot). Bake an additional 10 minutes or until
thermometer registers 145 oF (medium-rare). Cut rack between each
rib, forming chops. Garnish with rosemary sprigs, if desired.
From: Cheryl Gallion Gimenez Date: Saturday, May 02, 1998

11:24 Am
Yield: 8 servings
Page 881
MUTTON STEW
By: Linda Begay - Navajo Helen Peacock - Eastern Shawnee
1 small leg lamb

6 halved potatoes
2 halved medium onions
4-6 sliced-thick carrots
salt
1 cabbage sliced 7 times
pepper
1 lg. can stewed tomatoes
2 stalks coarsely chopped celery
10 red chili pods
1 tbs cooking oil
3 c. water
1/4 c. barbeque sauce
1/2 lb. round steak cut into small pieces
1 tsp. garlic
salt
Cut meat off the leg of lamb. Crack the bones. Put the meat and bones
together in a large with water to cover. Boil until tender. Add
vegetables
and cook 3/4 hour longer. Salt and pepper to taste.
Rinse chili pods in cold water after removing stems and seeds. Tear pods
into
pieces and blend smooth in a blender with the water. Brown themeat in oil.
Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat
for
1 hour. Can be served as a soup.
Page 882
NAPOLIAS (CACTUS)
1 lb pork
2 cn (8 oz) tomato sauce salt
1 lg can stewed tomatoes
1 lb green cactus, peeled & diced
1 cn (6 oz) tomato paste
pepper
1 lg onion, diced
cumin seasoning salt
3 c water
Cube the pork; fry in a skillet with onion and garlic. In a large
Dutchoven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin
and
seasoned salt. Heat for one hour. Serve with crusty bread.Cactus (fresh,
small,
thick pads): Remove spines with knife and peel or purchase at market in a
jar,
diced and packed in its own juices. You can usually find it at Mexican
markets;
the cactus referred to is generally prickly-pear cactus. The juice from the
prickly pear cactus is also useful in Native American craftwork,
specifically
painting with earth paints.
Yield: 1 servings
Page 883
NATCHO BEAR CHUNKS
1 (4 to 6 lb.) bear roast

1 marinade:
2 cup beef broth
1/2 teaspoon salt
1 large onion, sliced thin
1/2 teaspoon basil
1 teaspoon paprika
Place all ingredients in deep bowl to marinate. Turn roast at least

twice to cover. Marinate overnight. Add all ingredients to crock
pot or Dutch oven and cook on low setting 1 hour per pound or until
tender.
4 lb Bear meat
2 Cloves garlic
1/2 Chunk of salt pork
1 c Black coffee Celery salt Onions
Rub meat with plenty of salt (celery salt is preferable) and black
pepper. Place in kettle with plenty of water and salt pork, garlic
and black coffee. Boil until tender. Remove to roaster, add more
salt and pepper and cover with plenty of sliced onions. Roast in 350
degree oven until brown. Use liquid boiled in for basting and making
gravy. For those who do not desired the "wild taste" in bear meat,
boil for about 10 minutes in soda water - 1 tablespoon soda to 2
quarts of water - drain and the meat is ready for cooking or
preserving. From: Dave Drum Date: 15 Feb 99
Yield: 4 servings
Page 884
NATIVE AMER CHEROKEE SUCCOTASH-CORN
2 lbs. fresh or dry lima beans*(small ones; are best)

3 cups fresh corn cut from cob
4-6 wild onions*(pearl onions may be substit; uted)
salt to taste
pepper to taste*(not in original re; cipe but good)
2 tblspsns melted bacon fat*
2 pieces smoked ham hock**
3 qts water
*(originally rendered bear fat**(originally smoked bear meat)
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a handful of this and a small pinch
of that. Enjoy!
NATIVE AMER CORN SOUP-SALT POR
By: - Pauline Seneca, Cayuga, Iroquois Cookbook
1 qt. dried indian corn

6 slices salt pork
4 qts. water
1 tsp. salt
4 pork hocks
dash of pepper
Wash, then soak corn for 2 hours. Add 1 quart of corn to 4 quarts of water.
Cook on medium heat for 1 hour. Add pork hocks, salt and pepper, and salt
pork. Cook for 2 more hours,
Page 885
NATIVE AMER NAVAJO LAMB/BEAN/BEER/VEGGIE STEW-COORS CB
By: From Coors via Nanette Blanchard
1 16 oz can navy beans, drained

1 16 oz can garbanzo beans, drained
1 lb boneless lamb, cut into 3/4-inch cu; bes
1 bottle beer
1 c chicken broth
1/2 c chopped onion
1/2 tsp salt
1/8 tsp pepper
3 medium potatoes or turnips, peeled and cub; es (3 c)
18 oz can whole kernel corn, drained
2 tbs snipped parsley
In a Dutch oven, combine drained beans, lamb, beer, broth, onion,

garlic, salt and pepper. Bring to a boil, cover and simmer 45
minutes until lamp is nearly tender. Add potatoes or turnips and
drained corn and simmer 15 minutes more until vegetables and
meat are done. Stir in parsley and season to taste
Yield: 8 servings.
Page 886
NATIVE AMER PHESANT OR GAME HEN,
By: EEPEE RES-WINNIPEG-RR
2-2 1/2 lb hen pheasant, cleaned

1 onion, quartered
1 bay leaf
6 peppercorns
1 stalk celery, sliced
1 tsp salt
4 tbsp butter
pinch powdered thyme
1/4 tsp rosemary, dried and crumbled
2 tbsp flour
2 tbsp black walnut meats, finely chopped
This recipe is adapted from the exceptionally good,

controlled-circulation Recipes Only Magazine. The original
dish was created by Mary Richard for use in her Teepee Res-
taurant, in Winnipeg. I found some of the ingredients hard
to locate in a hurry and used what I had available with good
results. You can substitute rock Cornish hen, guinea fowl,
or chicken for the pheasant and hazelnuts, filberts or wal-
nuts for the black walnuts.
PROCEDURE (BIRDS)
(1) Split pheasant down the breastbone (or have your
butcher do this).
(2) Rinse the halves, place in a deep pot and barely

cover with water. Add bay leaf, onion, carrot,
celery, salt and peppercorns.
(3) Bring to rolling boil, then turn down heat and

simmer for approximately 30 minutes, or until
tender. Remove foam and scum as it forms. Remove
bird(s) from broth, reserving the broth.
(4) Using a heavy skillet, saut' the halves in 2 Tbsp

of the butter until golden.
(5) Place birds into small roasting pan or casserole

with just enough water to cover the bottom of the
pan. Sprinkle with thyme and rosemary.
(6) Bake, lightly covered with foil, for 30-40 minutes

at 350 deg. F.
PROCEDURE (GRAVY)
(1) While the birds are in the oven, strain the broth
and boil rapidly down to 2 cups
(2) Brown the mushrooms using the same skillet in

which you browned the pheasant. Remove the mush-
Page 887
rooms and keep them warm.
(3) Melt the remaining 2 Tbsp of butter in the skil-

let. Add the flour, stirring up the browning from
the pan.
(4) Cook over moderately high heat until golden brown.

Blend in the broth using a wire whisk.
(5) Add mushrooms and continue cooking approximately

1-2 minutes. Turn down heat, cover and keep warm
until pheasant is roasted.
NOTES
When the pheasants are cooked, remove them from the oven and
scrape the herbs from the skin. After placing the pheasant
halves on a warm platter (or leaving them in the casserole),
pour the gravy over the pheasant. Garnish with the chopped
nutmeats and serve. This dish is particularly good with
wild rice.
RATING
Difficulty: easy once you have the all the ingredients
ready. Time: 40 minutes preparation, 80 minutes cooking.
Precision: measure the spices.
Bill Silvert (silvert@biome.bio.ns.ca) and Michelle Manes

(manes@bass.bu.edu)
both give high marks to the Indian Pudding at Boston's Durgin Park
restaurant.
Let me offer a dissenting opinion: theirs is the worst Indian Pudding I
have
ever had. I won't say it's bad, but I have had much better at another
restaurant (whose identity is a closely-held secret) and at my dinner
table.
Please keep this preamble in mind when reviewing 'my' recipe. (You may
want
to wait until the weather's colder before running your oven for 5-7 hours
and did you know that you can bake all sorts of things in a 250F oven, e.g.
potatoes and squash?)
Yield: serves 2)
Page 888
NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS
4 slices bacon, halved

1 1/2 lb elk or beef chuck steak, trimmed an; d cubes
1 qt water plus 1/2 cup
1 1/4 cup chopped onions
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 lg turnip, diced
1/4 cup acorn meal or finely ground hazelnu; ts
acorn dumplings
1/2 cup whole wheat flour
1 egg, beaten
2 tablespoon milk
In a large skillet over medium heat, cook bacon until some of its fat is
rendered. Add elk and brown with the bacon. Add 1 quart of water, onion,
bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes,
carrot and turnip and cook 30 minutes longer. Combine remaining water with
acorn meal and stir into the simmering stew. In a bowl, combine dumpling
ingredients and beat until smooth. Drop by tablespoonfuls into the
simmering stew. Cover tightly and steam 12 to 15 minutes.
Yield: 6 servings
Page 889
NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS
4 slices bacon, halved

1 1/2 pound elk or beef chuck steak, trimmed an; d cubed
1 quart water plus
1/2 cup water
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large turnip, diced
***acorn dumplings***
1/2 cup whole wheat flour
1 egg, beaten
2 tablespoons milk
In a large skillet over medium heat, cook bacon until some of its
fat is rendered. Add elk and brown with the bacon. Add 1 quart of
water, onion, bay leaves, and salt. Cover and simmer for 1 1/2
hours. Add potatoes, carrot and turnip and cook 30 minutes
longer. Combine remaining water with acorn meal and stir into the
simmering stew. In a bowl, combine dumpling ingredients and beat
until smooth. Drop by tablespoonfuls into the simmering stew.
Cover tightly and steam 12 to 15 minutes.
Yield: makes: 6
Page 890
NATIVE AMERICAN FIREWATER CHILI
By: Shari Saslaw from Cary, NC, for the FoodTV.com Manly Ma
2 pounds chuck steak or buffalo meat, cut in; to small cubes

1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomato; es (hand crushed with jui
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1; box frozen white corn
2 cans chopped green chiles
1 can of red kidney beans
seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons brown sugar
firewater:**
1 1/2 cups water
1 cup of gin
1 can poblano chiles in adobo sauce
3 fresh jalopenos
**(can be purred in a blender or added straight to the pot if you chop the
jalapeno and poblano chiles)
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of
meat. Brown on all sides remove or push to side, then add remaining meat.
Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till
meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of

masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with
1/4 cold water), and turn heat up, cook and stir till chili is thickened -
a few minutes.
The recipes for this contest, which were provided by contributors who may
not be professional chefs, have not been tested in Food Network's kitchens.
Therefore, Food Network cannot attest to the accuracy of any of the
recipes.
Page 891
NATIVE AMERICAN RABBIT DELIGHT
1 young rabbit
1 tablespoon fat,
1 cup broth or water with chicken
1 bouillon cube
1/4 cup lemon juice
1/2 cup mushrooms, chopped,
1 tablespoon parsley, chopped,
1 pinch ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 green peppers, chopped.
Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth
and other ingredients, season with salt, pepper and ginger. Cover and
cook slowly until tender.
from "Native Indian wild game, fish & wild foods cookbook"
Yield: 1 servings
NATIVE AMERICAN RABBIT HOT POT CASSEROLE
1 rabbit, dressed
4 potatoes, peeled and sliced
1 pk onion soup mix
2 1/2 c hot water
Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it
into a saucepan. Cover with water and bring to a boil. Remove rabbit from
the saucepan and place in a greased casserole dish. Cover rabbit with the
carrots and potatoes. Mix soup with the hot water and pour over vegetables.
Cover and bake at 350 F for 2 hours.
Page 892
NATIVE AMERICAN RABBIT HOT POT CASSEROLE
1 rabbit, dressed
4 potatoes, peeled and sliced
2 1/2 cup hot water
Cut rabbit into serving pieces and wash well. Blanch rabbit by
putting it into a saucepan. Cover with water and bring to a boil.
Remove rabbit from the saucepan and place in a greased casserole
dish. Cover rabbit with the carrots and potatoes. Mix soup with the
hot water and pour over vegetables. Cover and bake at 350 F for 2
hours.
from "Native Indian wild game, fish & wild foods cookbook"
Yield: 1 servings
Page 893
NATIVE BLUE CRAB CAKES W/ CHIMICHURI SAUCE
1/2 cup sunflower seed oil

1/2 cup onion; finely chopped
1/2 cup parsley; finely chopped
1/4 cup cornmeal; yellow, fine grind
6 cup crabmeat; flaked (see note)
1/4 cup lemon juice
1/4 cup dill weed; finely chopped
1 cup celery; finely diced
1/2 cup red bell pepper; roasted &
1 . finely chopped
1/4 cup scallion or wild onion
1 . finely diced (use both
1 . white & green parts)
6 eggs; well beaten
1 cup corn oil (for frying)
1 cup cornmeal
----CHIMICHURI SAUCE----
1/2 cup cilantro; minced
1/2 cup parsley; minced
1/2 cup onion; finely minced
1/2 cup garlic; roasted & minced
1 1/2 teaspoon oregano; finely minced
1/2 teaspoon black peppercorn; cracked
1/2 teaspoon salt
1/2 cup olive oil (or more to taste)
Note: If desired, crayfish, clams, lobsters or oysters may be

substituted.
Heat the sunflower seed or peanut oil in a medium cast-iron skillet

over medium heat, then quickly saute the onion in the hot oil,
stirring often. Add parsley and stir well. Add the 1/4 cup of yellow
cornmeal, stirring continually and cooking for 5 minutes. Remove from
heat and cool.
In a large howl, combine the crabmeat, lemon juice, salt, paprika,

white pepper, dill weed, celery, pepper, scallions, chicken stock,
and eggs. Blend these ingredients thoroughly, cover, and chill for 3
hours.
Heat the corn oil in a large skillet over medium-high heat until hot.
Shape the crabmeat mixture into 16 well-proportioned cakes about 3
inches in diameter and about 1 inch thick. Dust each side lightly
with the remaining cup of fine cornmeal, and ease the cakes one at a
time, without crowding, into the hot oil. Quickly brown them on both
Page 894
sides, cooking for a total of about 15 minutes. Serve hot, garnished

with additional green onions (scallions). watercress, dill, and lots
of chimichuri sauce below.
Makes 16 cakes
To Make the Chimichuri Sauce: In a medium glass or ceramic bowl,

combine all ingredients, blending thoroughly and adding additional
olive oil if needed. Taste the mixture and balance the seasonings,
then cover and refrigerate for 2 hours or overnight. Serve cold or at
room temperature. May be pureed for a finer sauce or prepared more
coarsely for a salsa-like presentation. The additions of l/2 cup
roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to
the general nature of a cilantro pesto. This concoction should be
peppery-spicy!
Makes about 2 1/2 cups "Enduring Harvests: Native American Foods &
Festivals for Every Season"
by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,
Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The
WEE Scot -- paul macGregor
Yield: 8 servings
NATIVE ROASTED PORK
3 pounds of pork loin

4 garlic cloves, cut in half
2 tablespoons butter (or low-fat substitute)
1/2 teaspoon marjoram/oregano
1 cup water or chicken broth
Preheat the oven to 350 degrees. Use a sharp, pointed knife to make eight
jabs in the roast, somewhat evenly spaced, to insert the garlic. Put the
water or broth in the bottom of a shallow roasting pan, then the sliced
onion, with the roast on top of the onion. Season the with salt and pepper
(fresh ground if possible).
Mix the butter and mustard together, brush the roast with the mixture and
sprinkle with marjoram/oregano. Bake uncovered for 1 hour. Check and baste
roast. This is the time to add any extras like potatoes, carrots or more
onions. Continue roasting for about 1 1/2 hours more, checking and basting
every so often. If the broth or water evaporates, add a little more. When
done, put roast on a serving plate and add a little flour to the pan juices
to make a light gravy
Page 895
NATIVEWAY APACHE ACORN STEW
3 lb round steak, cut into bite

1 size pieces
1 sweet acorns (enough to make
3/4 cup acorn flour)
1 salt
Cook beef (elk or deer meat) in about 1 quart of water. Let it simmer
for about 3 hours or until meat is well done. Salt to taste. Shell
acorns and grind them into very fine flour until you have
approximately 3/4 cup of flour. Strain the broth from the meat (it
will be used later). Shred the meat and, placing it in a wooden bowl,
mix it with the acorn flour. (Note: metal utensils or bowl will
discolor the flour) Pour hot broth over the mixture and stir. It is
now ready to serve in individual bowls. Usually served with fry bread.
Classification: traditional Nation/Tribe: Apache
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 896
NATIVEWAY BEANS WITH SEEDS, NUTS, WILD RICE, AND MEAT
1 lb mixed beans (any native

1 beans you like)
1 salt to taste
1 crushed hot pepper
1 handful uncooked pumpkin
1 seeds
1 handful uncooked sunflower
1 seeds
1 handful uncooked wild rice
1 tomatoes
3 scallions (green onions),
1 diced
2 cloves garlic, crushed.
1 venison, buffalo, beef or
1 poultry
1 water to cover
Soak overnight. Wash once. Put more water in (twice as much as

beans). Add salt and hot pepper. Start cooking over medium heat-(I
use a cast iron pot). Add nut meats and tomato if you like. If you're
vegetarian stop here. If not, add as much as you like of any browned
meat. Cook till beans are soft, add green onions, 2 crushed garlic
cloves, and cook
10 minutes more.
Contributor's Note: This recipe uses the basic NA premise that we eat
what ever the heck we can find.
Classification: Contemporary Nation/Tribe: unknown
Yield: 4 servings
Page 897
NATIVEWAY BEAR (YO-NA)
1 bear meat
Cut the meat in strips and dry before the fire. Hang these strips
across the rafters of the cabin on a basswood strip to keep dry all
winter. It is best to cover the dried meat with a cloth if you have
one. When you get ready to eat the bear meat, take it off the stick,
beat it in the corn beather until it is like cornmeal. Put this in a
pot of plain water and boil until the soup tastes good. Eat this with
mush if you want it to taste the best.
Classification: Traditional Nation/Tribe: Cherokee
Yield: 4 servings
Page 898
NATIVEWAY BLACK VENISON SOUP
1/2 cup corn oil

1 lb chorizo sausage, chopped
1 lb venison back roast, chopped
1 teaspoon salt, divided
4 cloves garlic, roasted and
1 chopped
1 tablespoon celery seeds
6 cup water
2 cup black turtle beans, cooked
2 cup tomatoes, cooked and
1 chopped
2 bay leaves
1 any of the following or
1 combination of the
1 following:
1 small negro, anco, or pasilla
1 pepper, roasted and chopped
2 medium poblano or mulato peppers,
1 roasted and chopped
1 small jalapeno pepper, roasted and
1 chopped
1 tablespoon chili powder, roasted
1/2 tablespoon freshly ground pepper
2 tablespoon epazote or oregano, chopped
Heat the oil in a large skillet over medium-high heat. Add teh
chorizo, cooking and stirring quickly to sear in the juices. Spoon
the chorizo over to one edge of the skillet and add the venison bits,
stirring and cook ing quickly. Add half of the salt to the cooking
meat, stirl well, and spoon to one side. Add the onions, garlic, and
celery seeds. Cook thoroughly, stirring well. Cover and set aside.
In a deep soup or stock pot, place the water, beans, tomatoes, and
bay leav es. Cook over medium heat covered, moderating it to a slow,
bubbling boil for about 20 minutes. Stir occasionally. Add the hot
meat mixture to teh vegetable and bean pot, stirring thoroughly. Add
all the remaining ingredients, blending carefully, and simmer for 15
minutes.
Notes: This soup is better if its made the night or morning before and
allowed to set so the flavors mingle. Serve this with cold sour
cream, hot sauce, salsas, breads, diced bell peppers, red onion, and
celery, and whole fresh cranberries. This dish is very spicy.
"Enduring Harvests: Native American Foods & Festivals for Every

Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,
Connecticut ISBN = 1-56440-737-3
Page 899
Classification: Contemporary Nation/Tribe: Deleware
Yield: 4 servings
NATIVEWAY CORN, FRIED
12 ears fresh corn

1/4 cup lard or bacon grease
1 salt and pepper to tatse
Cut the corn off the ears, scraping the cob to get all the milk and
kernel. Put in a frying pan over medium heat w/ melted grease or
lard. I always use a spatula to turn the corn every 5 minutes or so
until some of the corn sta rts to brown. Turn down heat and cover,
stirring regularly to make sur the corn doesn't scorch. Add salt and
pepper to taste.
Classification: Unknown Nation/Tribe: Unknown (posted by

DaBears35@aol.com in the NA Message Board / NA Cuisine)
Yield: 4 servings
NATIVEWAY DEERHORN MUSHROOMS
1 deerhorn mushrooms
Pick this kind of mushroom, wash, tear apart, and parboil until
tender. Fry this in a little grease and eat as a vegetable.
Warning: These recipes are written in their original text. However,

it is highly recommended you use commercially grown food-safe
mushrooms in place of the traditional mushrooms called for in these
recipes. Mushroom identification is tricky and best left to experts.
Yield: 4 servings
Page 900
NATIVEWAY FRIED HOMINY
6 strips bacon cut into

1 pieces
1/8 teaspoon pepper
1/2 teaspoon salt
2 lb drained hominy
2 scallions (green onions)
1 sliced thin, including tops
Fry the bacon in a large, heavy skillet until brown and crisp. Stir in
hominy and salt. Keep stirring for 5 minutes. Add pepper and
scallions, stirring constantly for another 5 minutes.
Classification: Contemporary Nation/Tribe: unknown
Yield: 4 servings
NATIVEWAY GROUNDHOG (O-GA-NA) RECIPE 1
1 groundhog
1 cornmeal
Catch groundhog, skin, parboil and make a stew. Stew may be thickened
with meal.
Yield: 4 servings
Page 901
NATIVEWAY GROUNDHOG (O-GA-NA) RECIPE 2
1 groundhog
1 salt
1 red chile pepper
1 balck pepper
Clean a nice fat groundhog and parboil until tender. Remove from the
pot, sprinkle with salt and both red and black pepper, then bake
before the fire or in the oven until brown.
Yield: 4 servings
NATIVEWAY LEATHER BRITCHES
1 lb fresh green beans, washed

2 quart water
1/4 lb salt pork, diced
2 teaspoon salt
1 heavy thread
1 darning needle
Snap the ends off the beans and string on heavy thread with needle.
Hang in a sunny place to dry for two months.
To cook: Soak beans for 1 hour in the two quarts of water. Add the
salt pork, salt and pepper. Bring to a boil. Reduce heat and simmer
very slowly, stirring occasionally, for 3 hours. Add additional water
if necessary. Serve hot with lots of broth as a vegetable. Corn pone
is the perfect accompaniment and is good for sopping up the potlikker
Classification: Traditional / Contemporary Nation/Tribe: Unknown
Yield: 4 servings
Page 902
NATIVEWAY MEAT SKIN SOUP
1 info file
Boil meat skins of any kind until they are done, bake or roast until
they are brown. Put in water with a little salt and boil until you
get a good flavor. Thicken with a little cornmeal, cook until
cornmeal is done.
Yield: 4 servings
Page 903
NATIVEWAY SAVORY VENISON STEW
1/2 cup corn oil

1 1/2 lb trimmed venison, cubed into
1 bite-sized pieces
3 large cloves garlic, finely diced
8 small red potatoes, quartered
3 celery stalks, diced
3 carrots, cut into 1/2 inch
1 rounds
2 bay leaves
1 cup wild mushrooms, cut into
1 bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
1 ground pepper to taste
1/4 teaspoon any hot sauce (such as
1 tobasco)
2 cup water, vegetable, or meat
1 stock
8 oz jar, prepared salsa, mild or
1 according to taste
In a large cast-iron skillet or pot, heat oil over medium-high heat.

Add venison and quickly brown on all sides, stirring frequently. Add
onion, garlic, and potatoes, stirring well. Add remaining
ingredients, blending and stirring well. Cover and cook for 30
minutes or until the venison and potatoes are tender. Balance the
seasonings to your taste. If stew ends up to spicy, serve with sour
cream.
Classification: Contemporary Nation/Tribe: Northeast Woodland
Yield: 4 servings
Page 904
NATIVEWAY TAOS [BEAVER TAIL] ROAST
1 or 2 beaver tails
Broil tails over hot fire or under broiler until rough hide peels off
easily. Roast tail meat in moderate oven until fork tender. Great
served with refried beans or garbanzo soup.
Classification: Traditional Nation/Tribe: Ottawa (posted by

WarmPup@aol.com in the NA Message Board / NA Cuisine)
Yield: 4 servings
NATIVEWAY VENISON AND WILD RICE STEW
3 1/2 lb shoulder of venison, cut

1 into 2 cubes
2 teaspoon salt
2 quart water
2 yellow onions, peeled and
1 quartered
1 1/2 cup wild rice, washed in cold
1 water
Place the venison, water, and onions in a large, heavy kettle and
simmer uncovered for 3 hours or until venison is tender. Mix in the
salt, pepper, and wild rice. Cover and simmer for 20 minutes more.
Stir, then simmer uncovered for an additional 20 minutes more, or
until rice is tender and most of the liquid is absorbed.
Classification: Traditional Nation/Tribe: Unknown
Yield: 4 servings
Page 905
NATIVEWAY VENISON ROAST IN COLA
1 venison roast
1 coca cola
Put a venison roast in a slow cooker. Add just enough coca cola to
cover and cook until the roast is done. Sounds strange but is
actually very good. Recipe was given to me by a friend and had to try
it out, tasted pretty good.
Classification: Contemporary Nation/Tribe: Ojibwa (posted by

Wenadis@aol.com in the NA Message Board / NA Cuisine)
Yield: 4 servings
NATIVEWAY VENISON STEAK WITH WILD MUSHROOMS
1/2 cup peanut oil

1 clove garlic, diced
1/4 teaspoon pepper
8 tender venison steaks
In a medium fry pan over medium heat, quickly saute the garlic in the
hot oil for about 3 minutes. Add all the remaining ingredients except
the steaks. Brush the warmed "dressing" over the venison steaks,
covering both sides, and immediately place steaks on a hot grill
about 6 inches abov e the glowing charcoal. Sear quickly on one side
for 5 mintues, then flip steak over and gril 4 to 8 mintues on the
other side. Remove grilled steaks to a broad platter and keep warm
until ready to serve.
Note: This recipe is good served with Mushroom Topping.
Classification: Contemporary Nation/Tribe: Unknown
Yield: 4 servings
Page 906
NATIVEWAY VENISON WILD RICE CASSEROLE
1 cup wild rice

2 cup water
4 venison chops or steaks
1 small onion
12 strips bacon
In a small roasting pan mix 1 cup of wild rice with 2 cups of water
and 1 small can of cream of mushroom soup. On top of mixture place
about 3 to 5 venison chops or steaks. Place 1 small onion (sliced) in
pan and three stri ps of bacon over venison. Cook in oven at 350
until rice and venison is done. About 45 minutes. Eat and enjoy!
Classification: Contemporary Nation/Tribe: Ojibwa (posted by

Wenadis@aol.com in the NA Message Board / NA Cuisine)
Yield: 4 servings
NATIVEWAY WARM PUP'S ROAST RACK OF VENISON
1 rack of venison
1 salt
1 pepper
1 bacon
1 honey and mustard or
1 maple syrup or
1 parsley, sage, rosemary and
1 thyme
1 wild rice
A good recipe for a rack of Venison is to season the roast to taste

with salt and pepper, cover with bacon or use another larding
technique, and glaze the roast with either:
a) honey and mustard (I like coarse ground the best), or b) real maple
syrup (a traditional Odawa treat), or c) season (rub) with parsley,
sage, rosemary and thyme.
Serve with wild rice!!! Yum Yum!
Classification: Contemporary Nation/Tribe: Ottawa (posted by

WarmPup@aol.com in the NA Message Board / NA Cuisine)
Page 907
Yield: 4 servings
NAVAJO GREEN CHILI
3 lb pork shoulder trimmed of fat, and; cut into 1/4 cubes

1/3 cup flour
3 medium onions; coarsely chopped
4 garlic cloves (or more) minced
32 oz canned whole green chilis cut into; 1/4 bits
2 cup stewed tomatoes
6 oz canned tomato paste
3 cup water
2 1/2 teaspoon salt
1/2 teaspoon dried, ground mexican oregan
Melt bacon grease in a skillet over med-high heat. Put flour

into a paper bag and shake the meat with the flour to coat meat.
Add the meat to the bacon grease a little at a time and brown
well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the
onions & garlic to the skillet and saute until transluscent.
Add these to the pork in the pot. Stir in the remaining ingre-
dients, bring pot to a boil, and keep stirring every 2-3 minutes.
When boiling lower heat to low and simmer for 45 minutes. Taste,
adjust seasonings as per personal taste, and cook for 30 mins.
more.
Yield: 6 servings
Page 908
NAVAJO GREEN CHILI
3 lb pork shoulder, trimmed of f

1/3 cup flour
3 medium onions chopped
4 or 6 cloves of garlic, minc
2 16 oz. cans of whole green
1 6oz. can tomato paste
3 cup water
2 1/2 teaspoon salt
1/2 teaspoon dried, ground mexican orega
Melt bacon grease in a skillet over med-high heat. Put flour into a
paper bag and shake the meat with the flour to coat meat. Add the
meat to the bacon grease a little at a time and brown well & evenly.
Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the
skillet and saute until transluscent. Add these to the pork in the
pot. Stir in the remaining ingredients, bring pot to a boil, and keep
stirring every 2-3 minutes. When boiling lower heat to low & simmer
for 45 minutes. Taste, adjust seasonings as per personal taste, and
cook for 30 mins. more.
This recipe comes to us from the Native Americans we call the
Navajo. They call themselves the Di-neh. It is a great chili and
deserves your attention! Enjoy!
*Source: Mary R. Neh, Economist, Navajo Cultural Center
Yield: 6 servings
Page 909
NAVAJO LAMB STEW
1 medium onion, peeled

1 lb lamb chunks
1 oil
1 water to cover
2 tablespoon mild red chile powder
4 cup cooked pinto beans
2 tablespoon masa or flour
2 tablespoon tomato ketchup
1 mexican oregano
1 garlic powder
Chop onion. Saute onion and lamb in a little oil. Add water to cover
and bring to a boil. Simmer several hours until the lamb is very
tender. Stir the masa or flour into the beans and add the beans to
the lamb. Squirt a couple of tablespoons of catsup into the stew and
season with the oregano, garlic, salt and pepper to taste.
This is a hearty stew that is very filling on cold nights.
From: Gild@theonramp.Net (Mary Filmore)
Yield: 4 servings
NAVAJO MUTTON STEW
By: http://www.fooddownunder.com
1 pound lean mutton

2 pcs medium onions halved
salt
pepper
coarsely chopped celery
3 pcs large potatoes cubed
6 pcs thickly-sliced carrots
1 pc cabbage sliced finely
pinch of oregano or italian spices
l pc large can of stewed tomatoes
red wine and/or beef stock
Flavor the meat with spices and slow cook in liquid stock for about 4
hours.
Add vegetables and more liquid and cook up to another 4 hours.
Page 910
NAVAJO STEW - THE INTERMEDIATE EATER
2 lb beef chunks
2 onions; sliced
4 cloves garlic
1 cup celery
1/2 cup tomatoes
1 teaspoon salt
1/2 teaspoon thyme
1 cup frozen peas
12 small carrots
1 can tiny onions; (one pound)
6 potatoes; peeled and
1 quartered
1 cup red wine
1/2 cup flour
1/2 teaspoon kitchen bouquet
Brown the beef chunks in the hot oil. Then add the sliced onions,
garlic, celery, tomatoes (which have first been put through a
blender), thyme, salt, pepper, wine and 1 1/2 cups water. Bring to
boil, lower heat, cover and simmer the pot two hours. Add to the pot
the potatoes and carrots and simmer, covered, another 45 minutes.
Drain the baby onions, saving the liquid. Add them and the peas to
the pot. Mix the flour with 3/4 cup of the liquid from the canned
onions. When smooth stir into the pot along with the Kitchen Bouquet.
Let the stew thicken for another 5 minutes, then dish into large
bowls.
Recipe by: The Intermediate Eater
From: "Greg Hastings" <ghasting@home.Co
Yield: 6 servings
Page 911
NAVAJO TACO
2 1/3 cup pinto beans

1 lb ground beef
1 tablespoon cumin
1 dash salt
2 cup chopped onion
6 oz can tomato puree
1 fry bread (recipe to
1 follow)
1 shredded cheese,
1 shredded lettuce,
1 chopped tomatoes and
1 salsa if desired.
Soak the pinto beans in warm water, overnight. Place the soaked
beans in enough fresh water to keep the beans covered, and simmer
until tender.
Saute and simmer beef over medium heat. Drain any excess fat. In a
bowl, mix the chili powder, cumin and salt. Add them to the skillet,
along with the cooked beans, onions and puree. If you prefer a
thinner sauce, add some water. Bring mixture to a boil, reduce the
heat and simmer for 30 min.
Spoon the beef mixture on to the fry bread. Top with cheese, lettuce,
tomatoes and salsa.
It's from the Navajo Cafe in Navajo, AZ

From: Bobbie Kopf Date: 12-16-95
Recipes
Yield: 1 servings
NAVAJO TACO A
6 rounds of navajo fry bread

1 1/2 lb. ground buffalo, beef, pork, or veni; son
1/2 lb. sharp cheddar cheese(grated/shredde; d)
corn oil for browning
3 ripe med. tomatoes
1 can green chilies (diced)
1 c. onions (chopped)
1 head lettuce (shredded)
Brown meat in oil. Divide among the 6 fry bread rounds. Sprinkle
with cheese
lettuce, tomatoes, chilies and onion.
Page 912
NAVAJO TACOS
4 single new mexican chile; dried red;

3/4 lb beef; ground
3 cup pinto beans; cooked
8 indian fry bread
1 cheddar cheese; grated;
1 lettuce; shredded;
1 tomatoe; chopped;
Saute the onion in the oil until soft, then add the chiles and 3 cups
water. Bring to a boil, reduce heat and simmer for 30 minutes. Place
the mixture in a blender and puree until smooth.
Saute the beef until browned and drain off excess fat. Add the chile
sauce and beef to the beans and heat.
To assemble: Place the bean mixture on the fry bread, top with the
cheese, lettuce, and tomatoes, and serve.
Yield: 8 Heat Scale:4
Yield: 8 servings
Page 913
NERO WOLFE'S ROAST QUAIL VERONIQUE
6 quail, dressed
1 salt
1 pepper, freshly ground
1 1/2 cup wild rice, cooked
1/2 cup veal bouillon
1/2 cup peeled green seedless grapes
12 slices fritz's bread (good homemade; will do)
1/2 lb boiled georgia ham
1>. Preheat oven to 450 deg.F. 2>. Wash and wipe the quail dry. Rub
the insides with salt and pepper. Stuff each bird with the wild rice
mixed with a little of the melted butter. Truss with butcher's cord.
Put the quail in a shallow roasting pan, brush with butter, and roast
for 5 minutes at 450 deg.F: lower the heat to 325 deg.F and roast for
20 minutes more, basting with additional butter. When done, remove
from the pan and keep warm on a platter. 3>. Deglaze the pan with the
wine and veal bouillon and bring to a boil. Lower the heat and, add
the grapes, and simmer 5 minutes. Correct the seasonings. 4>. Fry the
bread in a little butter and cut into triangles. Arrange the toast on
a serving platter and cover with julienned slices of ham. Place the
quail on top and spoon some of the sauce over them. Serve the rest of
the sauce in sauceboat.
Yield: 6 servings
NEW ENGLAND STUFFING
1 giblets
1/2 cup diced cooked potato
1 teaspoon sage
1/2 cup diced salt pork
2 cup cracker crumbs
1 salt and pepper
Cook giblets in water to cover until tender. Chop. Combine with

onion, celery, potato, egg, salt pork, crumbs, and sage. Season to
taste. Moisten with broth in which the giblets were cooked. The
mixture should be soft enough to drop from a spoon. Arrange around
duck after it has been placed in baking pan. Florence Taft Eaton,
Concord, MA.
Yield: 1 servings
Page 914
NEW MEXICAN PIZZA
1 lb lean ground beef

2 cloves garlic, minced or pressed
1 large green or red bell pepper, seeded an; d diced
3 tbsp tomato paste
2 large tomatoes, chopped
1/2 to 1 tbsp jalapeno pepper, chopped
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp ground cinnamon
4 wheat tortillas, 8 inch diameter
2 cups monterey jack or cheddar, shredded
chopped fresh tomatoes
shredded fresh iceberg lettuce
In heavy skillet, brown the beef with the garlic and green pepper over
medium-high heat until meat is no longer pink, about 5 minutes. Drain and
discard fat.
Add the parsley, tomato paste, tomatoes, jalapeno pepper, chili powder,
cumin, oregano, cinnamon and salt and pepper to taste.
Place tortillas on a cookie sheet. broil 6 inches from heat for 30 seconds
on each side.
Top each with 1/2 cup of the ground beef mixture. Spread to within 1/2 inch
of the edges of the tortilla.
Top each with the shredded cheese and return to broiler.
Broil, 6 inches from heat until cheese is melted.
Top each with chopped tomatoes and shredded lettuce.

Page 915
NEW MEXICO BAKED STUFFED ELK HEART
1 elk heart
1/2 lb beef or pork sausage
1 single herb mix
1 cup milk
2 cup bread crumbs
Clean heart. Cut open, stuff with sausage and herb mix. Tie closed,
place in pot. Cover with water. Boil for 5 minutes; simmer 1 to 2
hours. Remove and wet with milk. Roll in bread crumbs, and dot with
margarine; repeat to thicken. Roast at 350 to 375 degrees for 30
minutes. Baste with herb butter.
From: "Stewburner" <stewburner@sailorradate: Sun, 29 Dec 2002 03:59:49
~0500
Yield: 2 servings
Page 916
NEW MEXICO CHILI ALA KATHY PITTS
10 roast chiles
3 roasted green bell peppers
5 roasted tomatoes
3 lb lean boneless pork or lamb
1 seasoned flour
1 hot lard
2 chopped onions
2 centiliter garlic
1 flour to make a roux
1 chicken broth
1 cumin
1 mexican oregano
I don't have a real recipe for New Mexico-style chile, although I do

make it occasionally when I manage to drag home more fresh Anaheim or
Poblano chiles than I can dispose of otherwise. (Kroger's sometimes
has BIG bags of them for 99 cents a bag ;-)
What I do is first roast the chiles (either in the broiler or --

better -- over charcoal). The number of chiles I use depends on the
size/heat of the chiles, and can range from 2-3 to 10 or more. If
the chiles are really hot (it happens sometimes, even with Anaheims),
I'll also add 3-4 roasted green bell peppers to give the dish the
required pepper taste without rendering it inedible by anyone without
an asbestos esophagus.
After the chiles have cooled a bit, I peel and seed them, and cut
them into coarse dice. I sometimes (not always) will also roast/peel
5-6 tomatoes to place in the chiles, but tomatoes are optional in
this dish, and I usually don't use 'em.
Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes

used, but isn't as good in this dish, IMHO, and I would imagine lamb
would be very good here indeed).
Coat the meat in seasoned flour, and brown it in hot lard. Remove
from the pan and set aside. Toss a couple of chopped onions into the
pot, along with a clove or two of garlic. When the onions are
golden, I add enough flour to make a roux, and cook until the roux is
light brown.
I then add chicken broth to make a fairly thin gravy, the pork,
chiles, tomatoes (if used), and season the dish with cumin and
Mexican oregano.
Simmer for a couple of hours, until the pork is tender and the
flavors have blended. The end dish should have a pronounced green
chile/pepper flavor and be the consistancy of a thick stew. It's
very good by itself, or as a filling for burritos/soft tacos, and is
wonderful reheated the next morning and served as a side dish with
scrambled eggs for breakfast. Wes, for some bizarre reason, likes it
over rice...
Page 917
Sorry for the inexact recipe/directions. I learned to make this dish

from an ex-neighbor who was or mixed Hispanic/Native American
ancestry, and never QUITE got around to rendering her directions into
a real recipe. (She served the dish with fry bread, and a pot of
white beans on the side -- have no idea whether this was traditional
or simply the way she liked it.)
Kathy in Bryan, TX
from Kathy Pitts
Yield: 1 batch
NEW MEXICO PUMPKIN CANDY (TRUDE DUCKWORTH)
1 quart pumpkin cubes

1 cup brown sugar
1 granulated sugar *
Put pumpkin in a pan and cover wtih water. Bring to a boil and cook
15-20 mins. Drain, RESERVING LIQUID. There should be about 1 1/2 c
liquid. Mix liquid with brown sugar, pour over pumpkin, and boil 15
mins. LET PUMPKIN PIECES STAND IN SYRUP OVERNIGHT.
Next day boil the pumpkin in syrup for 5 mins. Take pumpkin pieces
from the syrup and set on wax paper lined tray in the sun to dry. (If
your climate isn't as dry as the southwest, you might try putting the
candy on foil instead of wax paper nad putting the candy in the oven
on warm - the lowest possible setting - overnight.)
After about 10 hrs, roll pieces in granulated sugar.
* The coarse sugar that is purchased in Mexico is better than U.S.

superfine. Turbinato sugar or raw sugar will give you the effect of
Mexican sugar.
American Indian Food and Lore by Carolyn Niethammer
Yield: 1 servings
Page 918
NEW TEXAS VENISON-BLACK BEAN CHILI

1 lb venison leg, well-trimmed of
1 fat and finely chopped
1 chopped
1 onion, chopped
1 jalapeno, seeded and
1 chopped
4 tablespoon ancho puree
2 chipotles in adobo, chopped
4 medium tomatoes, blanched, peeled,
1 seeded and diced
1 quart chicken or vegetable stock
1 (or more as needed)
12 oz bottle dark beer
1 cup black beans, soaked
1 overnight and drained
1 teaspoon epazote
2 tablespoon masa harina
1 tablespoon chopped fresh cilantro
1 pepper to taste
Here's one from Stephen Pyles' New Tastes from Texas Cookbook
(Clarkson Potter/Publishers, 1998). He does say, "We have a saying
in Texas: If you have beans about Texas, you know Texas chili has no
beans. But this is, after all, _New Tastes from Texas_...." He
serves it with goat cheese crema and a Southern salsa, called "slang
jang." Hope this exotic enough for you.
Heat the oil in a heavy stockpot or casserole until lightly smoking.

Add the venison, garlic, onion, and jalapeno; cook over medium heat
until the meat has browned, about 15 minutes. Add the ancho puree,
chipotles, tomatoes, and cumin; cook for 10 minutes longer.
Add the stock and beer; bring to a boil. Add the black beans and
epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until
the meat beans are perfectly tender, stirring occasionally. Add more
stock throughout the cooking process, if necessary, to keep the meat
and beans covered. Whisk in the masa harina and cilantro. Season
with salt and pepper to taste and garnish with Goat Cheese Creme and
Slang Jang.
(email/posted)
Paul Frohlich, President
Yum™ Corporation
yumsf@aol.com.
From: Yumsf@aol.Com (Yum Sf)
Yield: 4 servings
Page 919
NEW VENISON JERKY PROCEDURE
1 info file
Home-prepared venison jerky was recently identified as the cause of a

foodborne illness outbreak in Oregon. The small electric dehydrator
that was used hadn't reached a high enough temperature to kill the
harmful bacteria E. coil O157:H7 bacteria can grow in the intestines
of deer and contaminate meat during handling. To kill these bacteria,
jerky must be heated to 160øF. while it is still moist. Because most
home dehydrators aren't designed to reach this temperature, the jerky
must be heated in another way to guarantee safety. This can be done
by precooking
Precooking in marinade shortens the drying time and makes a more

tender jerky. Although the color and texture will be different from
conventional jerky, precooked jerky is still tasty. Note: Research is
needed to identify other safe jerky-making procedures.
To date, there is no safe procedure for the dry cure method
To precook venison jerky
1. Freeze game meat before preparing so that it will be easier to

dice.
2. Cut partially thawed meat into long slices that are no more
than % inch thick For tender jerky, cut at a right angle to long
muscles ("across the grain"). Remove all the fat possible to prevent
off-flavor
3. prepare 1-2 cups of marinade of your choice in a large sauce

pan.
4. Bring the marinade to a full rolling boil over medium heal Add
a few meat strips, making sure that they are covered by marinade.
Re-heat to a full boil.
5. Remove the pan from the range. Using tongs, immediately remove
meat from the hot marinade to prevent over-cooking. Repeat steps 4
and 5 until all meat has been precooked. Add more marinade if needed.
6. Place precooked strips in single non-overlapping layers on drying

racks.
I just couldn't figure out how to condense it and not miss anything
that might end up being important. And Jerky guys don't panic or
freak or anything. OK?
We did try the methode out with beef and it turned out really good. It
surprised me. I thought that it would not have the flavor of an
overnight soak but the cooking seemed to get the flavor into the meat
real well.
Page 920
Vicky From: Vicky Shaw <pshaw@hevanet.Com>
Yield: 4 servings
NEWFOUNDLAND BAKED MOOSE STEAK
1 moose steak
1/4 cup + 2 tbsp. flour
1/4 cup melted margarine
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 dairy sour cream
Heat fry pan and melt 1/4 cup of margarine. Dredge the moose steak
with 1/4 cup of flour Brown moose meat on both sides in hot butter.
Place the moose steak in a roasting pan. Mix together 1/4 cup of
honey, 1/2 tsp. salt, and 1/4 tsp. pepper. Pour the mixture over the
top of the moose steak Roast covered in a 300F degree oven until
tender, about 2 hours. Take from oven and remove moose steak from
roasting pan Gravy Skim fat from cooking liquid, reserving 2
tablespoons. In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp.
flour. Gradually stir in 1 cup of the liquid remaining in the
roasting pan from the me at. Cook, stirring until thickened. Mix in 1
cup of dairy sour cream and heat thoroughly. Serve the gravy with the
moose steak.
bc@baccalieu.com
Yield: 4 servings
Page 921
NEWFOUNDLAND BAKED STUFFED RABBIT
1 rabbit
2 tablespoon onions
1/4 cup margarine,
4 slice salt pork
1/2 teaspoon salt
2 tablespoon savory
1/4 teaspoon pepper
1 gravy:
2 tablespoon flour
1 dairy sour cream
1 pastry:
1/3 cup margarine
1 cup flour
1/2 teaspoon salt
2 1/2 tablespoon cold water
Dressing: In a mixing bowl, mix together 4 cups of bread crumbs, 2

tbsp of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2
tbsp. savory, and 1/4 tsp. pepper.
Cooking: Stuff the rabbit with the dressing and fasten with skewers.
Place in roasting pan and lay four or five slices of fat port across
the top. Add a little water and cover the pan Bake at 350F degrees or
until the meat is tender (about 25 minutes per pound.) Remove from
oven and make gravy.
Gravy: Skim fat from cooking liquid, reserving 2 tablespoons. In a

saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour. Gradually
stir in 1 cup of the liquid remaining in the roasting pan from the me
at. Cook, stirring until thickened. Mix in 1 cup of dairy sour cream
and heat thoroughly. Pour the gravy over the rabbit and cover with
pastry. (See recipe which follows .) Return to oven. Bake at 450F
degrees until the pastry is browned. Serve at once
Pastry: Cut margarine into flour, baking powder, and salt until the
mixture resembles b read crumbs. Sprinkle in water, 1 tbsp. at a time
and mix. Gather the pastry into a ball and place on lightly floured
board. Roll out the pastry to the correct size to cover the rabbit.
bc@baccalieu.com
Yield: 4 servings
Page 922
NEWFOUNDLAND BOB'S MOLASSES MOOSE
3 lb moose meat
1 1/2 cup molasses
1 teaspoon salt
Heat cooking oil in fry pan. Add meat and cook until brown. Add garlic
and salt. Cover with molasses, soya sauce, and water Cook 3 to 4
minutes. Turn meat over. Cover and simmer for about 1 hour
This recipe was developed by Bob Parsons. Although it is not

strictly a tradit ional recipe, it does contain molasses which was a
common ingredient in many Newf oundland dishes.
bc@baccalieu.com
Yield: 4 servings
NEWFOUNDLAND MOLASSES MOOSE
3 lb moose meat
1 1/2 cup molasses
1 teaspoon salt
Heat cooking oil in fry pan. Add meat and cook until brown. Add
garlic and salt. Cover with molasses, soya sauce, and water Cook 3 to
4 minutes. Turn meat over. Cover and simmer for about 1 hour
From: Http://Members.Fortunecity.Com/Sh
Yield: 4 servings
Page 923
NEWFOUNDLAND MOOSE STEW
3 lb moose meat, cut into small

1 pieces
1 teaspoon salt
1/4 teaspoon pepper
6 cup water
1/4 lb margarine
1 small onion
2 carrots
10 potatoes
1 small turnip
2 parsnips
Heat fry pan and melt margarine. Brown moose meat in hot butter. Add
water, salt, and pepper. Let simmer for one hour Add chopped onion Let
simmer for another hour. Cut carrots, potatoes, turnip, and parsnips
into a bout 1 pieces, and add. Cook for another 10 minutes. Add
dumplings and cook for another 20 minutes. Serve with dumplings while
hot.
bc@baccalieu.com
Yield: 4 servings
Page 924
NEWFOUNDLAND RABBIT STEW
2 rabbits cut into pieces

2 cup water
1 chopped onion
4 slice salt pork
3 teaspoon flour
1 cup diced turnip
3 diced carrots
1 1/2 teaspoon salt
Heat fry pan and fry salt pork. Dredge the rabbit meat with flour.
Brown rabbit meat in hot fat. Place the browned rabbit meat in a
large pot Add water to the frying pan to remove all the browning
liquid and add it to the pot. Add enough water to cover the rabbit
meat. Add chopped onion, salt and pepper. Simmer, do not boil for 2
to 2 1/2 hours until the meat is tender. Add cubed carrots, potatoes,
and turnip. Bring the stew to a slow boil. Cook for another 10
minutes. Add flour thickening (See recipe which follows) to the stew
to make gravy. Add dumplings and cook for another 20 minutes. Serve
with dumplings while hot. Flour Thickening Take a small jar with a
cover. Place 1/4 cup of cold water in the jar. On top of the water
place 2 tbsp. of flour. Place the cover on the jar and shake until
the mixture is smooth Add to liquid from meat to make it thicker.
bc@baccalieu.com
Yield: 4 servings
Page 925
NOISETTES DE CHEVREUIL SAINT-HUBERT
1 saddle of venison; approx.

2 kg
150 gm butter
1 marinade:
750 ml red wine
1 onion, chopped
1 carrot, chopped
1 few sprigs of parsley
1 sprig of thyme
1 clove
1 small sprig of rosemary
6 juniper berries
1/2 bay leaf
1 stock:
1 butter
1 trimmings from saddle of
1 venison
1 bouquet garni
1 sauce:
50 ml brandy
150 gm fresh cream
150 gm butter
1 salt and pepper
1 garnish:
4 apples, peeled, cored and
1 halved
500 ml white wine
250 gm chanterelle mushrooms
1 butter
100 gm cranberry conserve
To prepare the venison: remove the skin and bones from the fillets
and trim the fillets. Reserve trimmings and bones for the stock.
Combine all the marinade ingredients together and place in the
venison fillets and marinate overnight. To make the stock: place all
the venison trimmings from the saddle in a baking dish with a little
butter and cook until well browned, turning the trimmings
occasionally. Add the vegetables, strained from the marinade, and
brown with the meat and bones. When well browned, add the liquid
marinade, tomato paste and the bouquet garni. Simmer for 1 hour
without covering, skimming any froth that forms on the top. Strain
and set aside. To cook the venison: remove from the marinade, wipe
dry and cut in 8 noisettes. Season with salt and pepper. Melt butter
in a trying pan and fry the venison, searing quickly on each side and
leaving rare in the middle. Remove noisettes to a warm place to rest.
To make the sauce: deglaze the frying pan with the brandy, add stock
and bring to the boil. Reduce until it thickens slightly. Reduce
heat, add cream and beat in the butter. Finally add redcurrant jelly
and adjust seasoning. The garnish: place apple halves in a pan and
add the wine; poach for approximately 10 minutes. Melt butter in a
Page 926
frying pan and add the mushrooms, tossing occasionally to cook

lightly.
To serve: place the noisettes of venison on a hot serving dish and

pour over the sauce. Garnish with poached apples on one half of the
dish and the chanterelles and cranberry conserve on the other side.
Serve at once.
Source: Vogue Winter'88 -(Venison St. Hubert)
Bon Appetit-Exec.Chef Magnus Johansson From: Sherree Johansson Date:

Mon, 08-0
From: Arnold Elser Date: 03 Mar 97 Foodwine List

(Ask Karen For Write-Access!) Ä
Yield: 4 servings
NOPALITOS CON ARROR
By: Cherokee (born and raised in San Antonio, Texas)

1 med onion, chopped
4-5 cups long grain white rice, cooked
ground black pepper
30 oz jar goya nopalitos (marinated prick; ly pear cactus), drained
goya adobo seasoning with cumino (h; as salt)
1 lb ground beef
28 oz jar crushed tomatoes, in heavy pure; e
cumino, to taste
mexican oregano, to taste
cilantro, to taste
n large skillet, sauté onion and garlic.

Add ground beef, cook, drain, return to skillet.
Add tomato and nopalitos. Heat thoroughly. Don't over cook.
Season to taste. Serve over rice.
Note: You can make this meal stretch further by making more rice and
leaning the meat/cactus mixture per portion served.
Page 927
NOQ QUI VI > HOPI HOMINY STEW
2 lb lamb or mutton, stew meat

1 cubes
1 gal can, white hominy
1 handful of green chiles
1 (jalapen~o works well)
1 tablespoon salt
Simmer meat, covered with water to which the salt has been added, in
a slow cooker for an hour or two after water reaches simmer
temperature, adding liquid as necessary. Add hominy. Cover and simmer
for several hours, preferably overnight. Chop chiles finely and
reserve. Serve stew with chiles and Hopi frybread on the side.
The best meal I ever had was in a restaurant on Second Mesa on the
Hopi Reservation, and the following recipes borrowed from _Hopi
Cookery_ by Juanita Tiger Kavena come awfully close to duplicating it.
Original poster not recorded.
Yield: 1 servings
Page 928
NORWEGIAN MOOSE STEAKS W/ FOREST MUSHROOMS SAUCE.
28 oz moose meat
3 tablespoon fresh thyme
2 teaspoon butter
1 salt
1 pepper
1 sauce:
2 shallots
1 oz dried or
7 oz fresh forest mushrooms
1 2/3 cup red wine
3 3/8 cup stock
1 tablespoon chives
1 3/8 oz butter
Part the meat into steaks - 180-200 grams each. Chop thyme, and
drizzle over steaks with salt and pepper. Fry the steaks on both
sides in butter for 2-3 minutes. They should by now have a pink
center. Let the steaks rest before serving.
Sauce: Chop onions and fry in olive oil with (coarsely chopped)
mushrooms. Pour red wine over, and let reduce until about 25% is
left. Add stock and reduce until about half is left. Whip in butter,
and add salt and pepper to taste. Chop parsley and chives, and add
right before serving. Serve with butter-steamed root vegetables.
A rich red wine and the mushroom sauce should go perfectly with the
moose meat.
Helle
Yield: 1 servings
Page 929
NORWEGIAN WHALE STEAK
4 slice whalemeat @ 150 - 180 g

1 salt and pepper, preferably
1 freshly ground
4 onion rings
2 dessert spoonfulls of finely
1 diced green or red peppers
1 dessert spoonful of finely
1 diced parsley
1 dessert spoonful of finely
1 diced gherkins
Carve the meat into slices of about 1.5 to 2 cm thick, beat them with
your hand s and press them into shape. Preheat the frying pan and melt
some butter in it. B rown the butter before adding the meat. Fry the
steaks on both sides. Whale meat should be fried for about 4-5 minutes
on each side. The steaks taste best when th ey are medium rare, but
they should be warmed right through and not eaten raw. Se rve the
steaks on a plate, place an onion ring on each of them and fill it
with p eppers, parsley and gherkins. Potato scollops taste good
together with the steaks . Serve with a bowl of good, crisp lettuce
and salad.
Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1,

Norway
Yield: 4 servings
OHIO CANNED VENISON
1 text only
Wash meat well and cup up in one-inch cubes, removing all fat. Pat
dry and pack quart jars until full. Do not add water or salt. Secure
lids and process for 90 minutes at 10 lbs. pressure. The venison
will make its own juice and a layer of fat will be on top. This will
keep for a long time and can be used for several dishes, such as
vegetable and venison stew. Or, you can turn out the contents of a
jar into a skillet and warm well. Make gravy and cook potatoes and
you have a meal.
From: "Stewburner" <stewburner@sailorradate: Wed, 22 Oct 2003 19:24:55
~0700 (
Yield: 6 servings
Page 930
OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD)
salad:
1 cup wild onions or leeks, well chopped
4 cups watercress
1/4 cup sheep or wood sorrel
1 1/2 cup dandelion leaves
dressing:
3 tbl maple syrup
3/4 ts salt
Of course Native Americans had salad!
Toss together the salad ingredients. Combine the

dressing ingredients and mix well. Toss the salad in
the dressing and serve.
OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD)
salad:
1 cup wild onions or leeks, well chopped
4 cups watercress
1/4 cup sheep or wood sorrel
1 1/2 cup dandelion leaves
dressing:
3 tbl maple syrup
3/4 ts salt
Toss together the salad ingredients. Combine the

dressing ingredients and mix well. Toss the salad in
the dressing and serve.
Page 931
OJIBWE WILD RICE AND EGGS
1 cup water
salt (optional)
1/3 cup traditionally-harvested wild rice,w; ell rinsed
4 strips bacon, thinly sliced
4 green onions, thinly sliced
3 to 6 pcs sliced fresh oyster mushrooms, mo; rels chanterelles, shitak
6 eggs
1/8 teaspoon ground pepper
In a medium-size saucepan, heat water, rice, and a pinch of salt. Bring to

a boil. Cover, reduce heat to low, and continue to cook gently for about 20
minutes, until rice is just tender. If water remains, drain the rice.
Fluff it with a fork and set aside.
In an 8- to 10-inch non-stick or well-seasoned iron skillet, over medium
heat, cook bacon until crisp. Drain off all but 2 tablespoons of
drip-pings. Add green onions, mushrooms, and wild rice and saute briefly.
In a mixing bowl, lightly beat eggs with 1/4 teaspoon salt and pepper. Add
eggs to skillet and stir with a fork to scramble to desired doneness. This
dish is delicious for breakfast or as a liht lunch or dinner.
Yield: serves 4.
Page 932
OLD FASHIONED RABBIT STEW WITH DUMPLINGS
1 medium rabbit, cut up fryer

2 medium onions, cut up
2 bay leaves
3/4 teaspoon course black pepper
1 teaspoon salt
1 teaspoon crushed dried tarragon
1 teaspoon crushed dried thyme
4 large carrots, peeled, halved
4 medium potatoes, peeled, chunked
1 cup flour
1/2 cup ground suet (very cold)
1 cold water
Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe

meat pieces and place in large casserole or Dutch oven. Add onions,
bay leaves, pepper, salt, thyme, tarragon; cover with water; cover
and cook over medium heat 1 1/2 hours. Tip cover as heat increases.
Do not boil strongly. Add carrot pieces and potatoes. Increase heat
slightly. Replace tilted lid while you make dumplings. Combine flour,
suet, salt and pepper, parsley and baking powder in small boal and
mix. Add enough cold water just to pull together into a soft dough
with your hands. Do not kneed or squeeze the dough. Divide into 6-8
small portions and drop onto top of gently boiling cooking liquid.
Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT
RAISE LID. Use slotted spoon to remove dumplings and meat pieces;
keep warm while you slightly thicken remaining liquid if desired -
either by adding a little flour and water or by boiling uncovered for
a few minutes (if boiling, remove carrots and potatoes with meat).
Yield: 4 servings
Page 933
OLD MAN KELSEY'S DEER JERKY
1 1/2 to 2 lbs lean boneless deer

1 meat, partially frozen
1/4 cup soy sauce
1/4 teaspoon hickory smoked salt
1/4 cup firmly packed brown sugar
1 small bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In
a bowl combine the remaining ingredients. Stir until dissolved. Add
the meat and mix well. Cover and refrigerate overnight. Shake the
excess liquid from the meat and arrange in a shallow pan or cookie
sheet. Dry the meat in a 150F or 200F oven until dry and brown, a
minimum of 8 hours. Cool, remove from the pan, and store in a glass
jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely

ground black pepper over the meat just before placing it in the oven.
Source: Aunt Bee's Mayberry Cookbook, (Tim Thompson - Manvel, Texas)

From: Sharon Stevens, 1992. From: Eleanor Creighton Date: 11 Oct 97
Recipes Ä
Yield: 4 servings
Page 934
OLD MAN KELSEY'S DEER JERKY > MAYBERRY
1 1/2 lb venison; partially frozen

1 to 2 pounds
1/4 cup soy sauce
1/4 teaspoon hickory smoked salt
1/4 cup firmly packed brown sugar
1 small bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In
a bowl combine the remaining ingredients. Stir until dissolved. Add
the meat and mix well. Cover and refrigerate overnight. Shake the
excess liquid from the meat and arrange in a shallow pan or cookie
sheet. Dry the meat in a 150F or 200F oven until dry and brown, a
minimum of 8 hours. Cool, remove from the pan, and store in a glass
jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely

ground black pepper over the meat just before placing it in the oven.
Source: Aunt Bee's Mayberry Cookbook, (Tim Thompson - Manvel, Texas)

From: Sharon Stevens. File courtesy of: The Homestead, Nashville TN
From: Dorothy Flatman Date: 02 Sep 97 National
Cooking Echo Ä
Yield: 1 servings
Page 935
OLD NATIVE RECIPE
6-8 ears white corn, scraped off cob

1-2 lbs. long, thin green beans (not string)
1-2 sweet onions (yellow or white), quartered; and sliced against the g
1/4 -1/3 lb.smoked bacon, chopped anyway you; prefer, or leave whole t
1/4 cup water (omit if using frozen vegetab; les)
pinch of freshly chopped thyme (opt; ional)
I have an old (to me) recipe that came from my grandmother. My personal
feeling is that the simpler the recipe, the better when it comes to
vegetables. I prefer fresh vegetables, but have used the frozen products
if time is tight. I believe S&W is the brand I have used.
In heavy pot brown bacon, add onion and sweat til barely translucent. Add
beans and corn and 1/4 cup water (omit if using frozen), cover and cook at
least 1/2 hour on medium-low. Add salt and pepper after about 10 minutes
of cooking time. My grandmother used to cook it for hours, so it's
basically up to you how done you want it, I prefer mine fresher tasting.
You can also have a little dish of chopped Thyme at the table to sprinkle.
This has been part of our Thanksgiving meal for as long as I can remember.
Yield: serves 8-10
OLD TIMER'S RABBIT STEW
1 rabbit, cut into serving pieces

2 bay leaves
5 teaspoon salt
1/2 teaspoon pepper
2 quart water
2 cup diced potatoes
1 1/2 cup carrots, sliced
1/2 lb fresh mushrooms
1/2 cup flour
1/2 cup water
Place first seven ingredients in a large stew pan with lid. Cover and
simmer for 2 hours. Add potatoes, carrots, mushrooms and parsley
flakes. Simmer covered for another 45 minutes or until all is tender.
Blend flour and cold water and add to stew. Cook until thickened.
Source: http://www.SailorRandR.com
Yield: 2 servings
Page 936
O'MANION POTTED ELK ROAST
1 3- to 4-pound elk rump roast

3 tablespoon butter
1/4 lb potatoes, peeled and cut into chunk; s
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into c; ubes
1 pkg onion soup mix salt and pepper to t; aste
1/4 cup red wine
1/4 cup water
2 tablespoon flour
Trim off fat and silver skin from meat. Melt butter in heavy skillet
over medium heat. Brown meat on four sides. Remove meat from
skillet and place in a large crock pot. Add remaining ingredients,
except flour. Cook on low for 8 hours or until meat falls apart with
a fork.
Remove meat and vegetables to serving platter. Keep warm. Blend

flour into 1 cup broth. Place in saucepan with remaining broth and
bring to boil. Cook, stirring constantly, for 2-3 minutes, or until
thick. Serve with sliced meat and vegetables. Serves 4-6.
From: Z Pegasus #2 @1219000 1 Date: 03-18-94

Yield: 6 servings
ONE PAN DINNER
3 venison chops
2 potatoes
3 medium carrots
1 small chopped onion
1 celery stalk
1/2 teaspoon parsley
Brown meat, onion and celery in small amount of butter. Add cut and
sliced carrots and potatoes.
Sprinkle with parsley. Add enough water to almost cover. Cover and
simmer for 40 minutes (check occasionally so it does not cook dry).
Yield: 2 servings
Page 937
ONEIDA CORN SOUP
corn (cut corn from cob)

water
wild rice
wild greens
venison
Cook corn in water with bits of venison, wild edible greens like cowslip,
ferns, or milk weed and a handful of wild rice.
ONE-PAN DINNER RBTN28A
3 venison chops
2 potatoes
3 medium carrots
1 celery stalk
sliced carrots and potatoes.
Sprinkle with parsley. Add enough water to almost cover. Cover and
simmer for 40 minutes (check occasionally so it does not cook dry).
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On 9 JUL 1995
125532 ~0400
Yield: 2 servings
ONION BUTTERED DEER STEAK
----BUTTER SAUCE----
1/2 cup butter
2 teaspoon worcestershire or soy sauce
In small saucepan, combine ingredients. Heat together until butter

melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side
for rare, 14 to 16 minutes for medium, brushing with butter mixture.
Yield: 1 servings
Page 938
ONION BUTTERED DEER STEAK RBTN28A
----BUTTER SAUCE----
1/2 cup butter

melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side
for rare, 14 to 16 minutes for medium, brushing with butter mixture.
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On 9 JUL 1995
125532 ~0400
Yield: 1 servings
OOMENAHOMISK MOOSE RIBS
2 lb spare ribs
1 flour
1 oil
1/2 cup vinegar
1 cup water,
1 teaspoon soya sauce.
2 tablespoon corn starch
1 tablespoon soya sauce
Cut 2 lbs. Of spare ribs into 1 inch pieces. Roll in flour and
brown. Cook in saucepan: 1 1/2 cup brown sugar, 1/2 cup vinegar, 1
cup water, 1 tsp soya sauce. When boiling, pour over spare ribs and
cook 10 minutes. Thicken with 2 tbsp cold water, 2 tbsp corn starch,
1 tbsp soya sauce.
Submitted by John Delbert Hamilton, Prince Albert AboriganalTourism -

Native Cuisine
Yield: 1 servings
Page 939
OPOSSUM SAUSAGE

4 lb opossum, trimmed of all fat cubed
2 teaspoon salt
1 teaspoon crushed cumin
1 teaspoon oregano
2 teaspoon sweet paprika
Prepare casings. Mix remaining ingredients, grind using the coarse

disk and stuff into casings. Twist off into 3-4" links. Cook by
sauteing inoil until well browned.

Typed by Carolyn Shaw 12-94.
Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com

Yield: 5 pounds
OPUNTIA CACTUS SALAD
By: Enduring Harvests: Native American Foods & Festivals fo
6 fresh opuntia pads, skin roasted & peeled

1 med. red onion, thinly sliced
1/2 c. fresh cilantro, finely chopped
1/4 c. lime or lemon juice or vinegar (bal; samic might be good)
1 T. honey
1/2 tsp. red chili powder
1/4 c. sunflower seed oil
watercress and wild spinach greens (watercress may not be available, but
new
dandelions are popping up everywhere so they might be a nice substitute)
Slice the opuntia pads into thin julienne strips and drop into about 3
quarts of boiling water into which you have added 1 Tbsp vinegar or lemon
juice and a dash of salt for each quart. Simmer for about 5 minutes; drain.
Place opuntia pads in a medium bowl and allow them to cool, then add to the
bowl, the remaining ingredients except for the greens. Blend carefully.
Chill, covered, or allow to rest for an hour. Toss the mixture again, then
serve over the fresh greens.
Yield: 4 servings
Page 940
ORANGE GINGER DUCKLING
1 oven-ready duckling (4 lb)

8 oz chinese pea pods, ends removed
3 stalks celery, sliced diagonally
12 green onions, sliced diagonally
1 red pepper, seeded, cut in small di; amonds
1 piece ginger root, peeled, chopped; (3)
Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a
fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours
until golden and cooked; cool. Strip flesh and skin from carcass and
cut in thin strips. Heat 2 tablespoons of oil in a large skillet or
wok. Add pea pods and celery and stir-fry 2 minutes. Add green
onions, red pepper and ginger and stir-fry 2 minutes. Remove from
skillet and keep warm.
Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes.

Remove from skillet; keep warm. In a small bowl, mix sugar, soy
sauce, sherry vinegar and tomato paste. Blend cornstarch with a
little orange juice, then stir in remaining juice. Add to soy sauce
mixture. Pour into skillet; bring to a boil, stirring constantly.
Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce
and heat through.
NOTE: Serve with rice, garnished with orange pieces and Chinese snow
peas, noodles and crisp shrimp crackers.
Yield: 4 servings
Page 941
ORANGE GLAZED CARIBOU ROAST
4 lb caribou roast
1 tablespoon oil
1 salt
1 pepper
1 basting sauce:
1 cup orange juice
1 glaze:
2 tablespoon butter
1/2 cup wild currant jelly
1 dash angostura bitters
Smear roast with oil and season with salt and pepper. Sear in the
oven at 450 degrees for 15 minutes. Reduce to 325 and cook covered
for 60 minutes.
Mix the orange juice, lemon juice and allspice and baste every 15 min.
Mix the butter,sugar, orange juice, jelly and bitters. Brush on the
roast and cook uncovered another 15-20 min.
Yield: 6 servings
ORANGE-VENISON ROAST
----INGREDIENTS----
1 medium venison roast
1 slice bacon in small pieces
2 mashed garlic cloves
1 bay leaf
2 whole cloves
1 cup orange juice
Cut small slits in the meat and insert bacon, garlic, salt and
pepper. Sear the meat. Place in a roasting pan and top with the bay
leaf and cloves. Roast until done, while basting frequently with the
orange juice. Posted by: Rich Harper From: Folklore Recipes,
Remedies, & Reflections 1770-1870 By Harry Emerick
Yield: 1 servings
Page 942
ORANGEY DUCK BREASTS (A BREAKFAST FAVORITE WITH EGGS)
8 duck breast halfs

3 tablesppons soy sauce
5 shallots, minced
2 tablespoon butter
2 tablespoon white wine
1 1/2 tablespoon orange zest
Marinate the duck breasts in soy sauce in a zip-lock bag overnight.

In a large skillet over medium heat, saute garlic and shallots in
butter. When softened, increase heat and lay in duck breasts.
Sprinkle with pepper and saute about 1 - 2 minutes, turning and
adding wine and orange zest. Turn breasts again, pour in Grand
Marnier and let cook down. Turn a final time to coat with the pan
juices and serve on a warm platter.
Karen K. Anchorage, AK. rec.hunting.dogs
Yield: 1 servings
ORANGY DUCK BREASTS (A BREAKFAST FAVORITE WIT
8 duck breast halfs

5 shallots, minced
2 tablespoon butter
2 tablespoon white wine
1 1/2 tablespoon orange zest
Marinate the duck breasts in soy sauce in a zip-lock bag overnight.

In a large skillet over medium heat, saute garlic and shallots in
butter. When softened, increase heat and lay in duck breasts.
Sprinkle with pepper and saute about 1 - 2 minutes, turning and
adding wine and orange zest. Turn breasts again, pour in Grand
Marnier and let cook down. Turn a final time to coat with the pan
juices and serve on a warm platter.
Karen K. Anchorage, AK. rec.hunting.dogs
Yield: 4 servings
Page 943
OREGON ROAST YOUNG GOOSE
1 young 4-lb wild goose

1 cleaned
1 stuffing of your choice
2 cup water
1 teaspoon salt
2 vegetable extract cubes
Stuff goose loosely and truss. Put trussed goose on a rack in a

Dutch oven or self-basting roaster with remaining ingredients. Put
into a preheated 275 degree oven for 30 minutes per pound of
unstuffed weight. As soon as the bird tests done, raise the
temperature to 400 degrees, and uncover bird to brown. Make a gravy
of the giblets in pan juices while keeping bird warm. This recipe
yields 2 to 4 servings.

Yield: 2 servings
Page 944
ORIENTAL-STYLE VENISON SPAGHETTI - BPH
1/2 lb ground venison

1/2 lb venison sausage
1 onion; chopped
1 cup spaghetti; cooked
1 can chinese vegetables
1 can water chestnuts; thinly sliced
1 can mushrooms
1 can bamboo shoots
1 can bean sprouts
1 can cream of tomato soup; undiluted
6 oz ; reserved vegetable liquid
1/2 lb grated cheese
1 soy sauce
1 salt and pepper
----JEZEBEL SAUCE----
16 oz jar pineapple preserves
16 oz jar apple jelly
1 1/2 oz can dry mustard
5 oz jar horseradish
: Cook meat and onion in bacon fat. Pour off excess fat, and
combine spaghetti with mixture. Drain and save juice from the
vegetables, water chestnuts, mushrooms, bean sprouts and bamboo
shoots.
: Toss vegetable mixture with spaghetti and meat, and add soup and
six ounces of reserved liquid.
: In a greased casserole dish, alternate layers of spaghetti

mixture and cheese, ending with cheese. Each layer of spaghetti
mixture may be seasoned with soy sauce, salt and pepper, if desired.
Bake at 425 degrees for 35 minutes or cook on high setting in
microwave for 15 to 20 minutes.
: Serve with Jezebel sauce.
Jezebel sauce:
: Combine all ingredients in mixer. Refrigerate.
: Delicious accompaniment to all meats and good over cream cheese

and served with crackers. Keeps well in refrigerator.
John Phillips' "Outdoors" column, "The Birmingham Post-Herald",

unknown date. Typos by Jeff Pruett.

Cooking Echo Ä
Yield: 1 unknown
Page 945
OSTRICH STEAKS WITH SHALLOTS AND OYSTER MUSHROOMS

3 shallots; finely chopped
50 ml dry vermouth; or dry sherry,
1 optional
150 ml fresh beef stock
100 ml double cream
1 salt
120 gm mixed oyster mushrooms
2 140 g ostrich steaks
2 teaspoon fresh chives; chopped
Heat 1/2 tablespoon of the oil in a saucepan over a moderate heat.

Add the shallots and cook for 2-3 minutes until soft. Add the
vermouth or sherry, if using, and the stock. Reduce volume by half
which will take approximately 2 minutes.
Add the cream and reduce the liquid until it coats the back of a
spoon.
Add seasoning to taste. Remove the sauce from the heat.
Heat 1 tablespoon of the oil in a frying pan and add the mushrooms.
Cook lightly for 2-3 minutes so that they retain their shape and
texture.
Remove them from the pan.
Add the remaining oil to the pan, and, hen the oil is hot, season the
steaks with salt and freshly ground black pepper and fry them for 2-3
minutes on each side. Aim to erve them rare (don't overcook).
Add the mushrooms to the sauce and reheat for 1-2 minutes over a low
heat.
To serve, pour the sauce over the steaks and sprinkle with the
chives.
By: Sainsbury's Leaflet Helen Watson More recipes at

http://www.hwatson.force9.co.uk From: "Helen Watson"
<helen@hwatson.For
Yield: 4 servings
Page 946
OSTRICH WITH MUSHROOMS AND MUSTARD SHALLOT SAUCE
4 ostrich medallions
2 oz each of cepes, morels, shiita; ke,
1 mousseron and
2 shallots; chopped
3 centiliter garlic; mashed
1/4 cup white wine
2 teaspoon fresh thyme; chopped --mustard shallot
1/2 cup white wine
4 shallots; finely chopped
1/2 fresh bay leaf
1 tablespoon fresh thyme; chopped
1 tablespoon french dijon mustard
1 cup venison demi-glace
Saute shallots-add mushrooms. When mushrooms are almost done, add

garlic an wine. Reduce until almost dry.
MUSTARD SAUCE PREP: Saute shallots in butter . Deglaze with pinot
noir , add herbs and Dijon. Add venison demi-glace and reduce by
half. Whisk in creme fraiche.
OSTRICH PREP: Season the medallion on both sides with salt and black
pepper, grill them (Best at rare to medium rare) Place sauteed
mushrooms in center of hot plate. Slice Ostrich and arrange around
mushrooms. Ladle sauce over meat.
Yield: 1 servings
OVEN BARBECUED CARIBOU RIBS
2 lb caribou ribs
1 salt & pepper
16 oz tomato sauce
1 teaspoon louisiana hot sauce
Place ribs in a large oven proof dish. Brush lightly with cooking oil;
sprinkle with salt & pepper. Bake at 325-350 degrees until fairly well
done, turning once. Combine the remaining ingredients with the tomato
sauce; pour over ribs. Bake until done, basting occasionally with
sauce.
Yield: 2 servings
Page 947
OVEN JERKY
1 meat
1 liquid smoke
1 water
1 salt
Use any red meat - venison, elk, antelope, wild sheep or even beef.
Trim meat removing all fat. Cut into long strips anywhere from 4-8
inches in lenfth. Dilute liquid smoke in water using 2 parts liquid
smoke to 1 part water. Dip each strip of meat in this solution and
lay in flat glass dish. When you have 1 layer or meat in the dish,
liberally sprinkle table salt on the meat so you see the salt. Repeat
this process until the dish is about 3/4 full. If you have more
meat, use another dish, as this solution will become quite juicy and
may overflow a dish that is too full. Cover each dish with plastic
wrap and set in a cool place for at least 12-24 hours. In a very cool
oven, about 140F or lower if possible, lay the strips (unrinsed) on
your oven racks. Place as many racks in your oven as possible to
conserve energy. Set a flat pan convered with tinfoil under the
bottom rack to catch the drips. Bake for 10-12 hours or until meat is
free of moisture, but not brittle. Stor in jar or place in freezer
for longer storage. This recipe is ideal to use for all those scraps
you hate to waste or if your family is not fond of ground game. The
better trimmed the meat is, the less chewy. If you like spicer
jerky, just add pepper to marinade, but try it without first, you may
find this spicy enough. Excellent for snacks for your hunter of
school aged children. Origin: A Taste of Oregon Shared by: Sharon
Stevens
Yield: 1 servings
OVEN-BRAISED RABBIT
6 rabbits
6 tablespoon butter
3 tablespoon flour
2 cup chicken broth
1/2 cup wine, sherry
2 can button mushrooms, small
1/4 cup parsley, minced
Season the rabbit with salt and pepper. Melt butter in a black iron
pot and brown rabbits. Remove to baking dish. Add flour to butter in
pot, stirring well. Brown a little or not, your taste. Slowly add
chicken broth and sherry. Season to taste. Blend well and pour over
rabbit. Add mushrooms and parsley. Bake at 350 degrees for 1 hour in
a covered baking dish. Serve with wild rice.
Yield: 1 servings
Page 948
OYSTER BUFFALO STEAKS
2 buffalo, fillet steaks, thick.

1 wine, red -optional-
1 garlic clove crushed.
2 teaspoon thyme, fresh, chopped.
1 teaspoon mustard, french, prepared
50 gm butter, softened.
1 smoked oysters, can of...
1 cotton, or string, for trussing.
2 large potatoes
4 medium onions
1 oil, or butter
1 riberry sauce, [*] heated.
If you are able to marinate steaks in red wine, from 10 minutes

to a couple of hours then you'll reap the benefits. If time
doesn't permit, at least make a herb butter by combining garlic,
thyme and mustard with the softened butter.
Cut three-quarters of the way through the length of the fillet.

Spread half the herb butter on the two fillet centres. Halve the
oyster quantity and place on each herb-buttered fillet. Truss
the meat securely with cotton or string.
Heat oven to 180^C.
Melt the remaining herb butter in heavy-duty pan over a medium

heat, sear and brown steaks on both sides. Transfer liquid and
steaks to baking dish and place in oven for a further 15 to 20
minutes.
Meanwhile, wash, peel and cut the potatoes into 10mm thick chips.
Soak in cold water while slicing onions. When onions are ready,
drain and dry the chips.
Liberally wipe a hot plate or pan with butter and a little juice
from meat. Fry the chips on one half and the onions on the other.
Sprinkle both with salt and turn constantly.
When ready, serve immediately with oyster buffalo steaks and

riberry sauce. A really square meal, where steak knives are
advisable.
NOTE: "Riberries, or small-leafed clove-tasting lillypilly fruit,

come from the rainforest trees and are often seen in northern
Australian parks and gardens. Some riberries have seeds, others
don't. The seedless are preferred for cooking." -JR
[*] See separate recipe

Page 949
Yield: 2 servings
OZARK-STYLE VENISON STROGANOFF
1 1/2 lb venison
1 marinade recipe for game
1 all-purpose flour
1/4 cup vegetable shortening
1 can mushrooms 6oz
1 garlic clove, pressed
1 can cream of tomato soup
1/2 teaspoon salt
1 1/2 cup sour cream
Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your
favorite marinade over; marinate several hours, turning occasionally.
Drain off marinade. Dredge venison with flour; brown in the hot
shortening in iron skillet. Drain mushrooms and reserve liquid. Add
onion, garlic, and mushrooms to venison. Combine soup, reserved
mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into
venison mixture. Simmer 1 hour and stir occasionally. Stir in sour
cream just before serving; heat through but do not boil. Serve over
rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced
and sauted in butter, can be substituted for the canned mushrooms.
Serve.
Yield: 6 servings
Page 950
PAINT LICK COUNTRY FRIED RABBIT AND GRAVY
2 young rabbits
2 egg yolks, slightly beaten
1 cup buttermilk
1 cup flour
1 teaspoon salt
1/2 cup lard
1 cup milk
1 teaspoon pepper
1 salt to taste
Wash rabbit and thoroughly disjoint. Combine yolks and buttermilk,

gradually add 3/4 cup of the flour, cornmeal, and salt. Beat until
smooth. Heat lard in a frying pan to 360 degrees.
Dip rabbit in batter and fry in lard, 7 minutes on each side. Reduce
heat to 275 degrees and cook, turning frequently, until rabbit is
tender, about 30 more minutes. Remove rabbit and drain on brown
paper. Pour off all but 2 teaspoons of lard in pan. Over medium heat
slowly stir remaining 1/4 cup of flour into lard, scraping up pieces
of crust from bottom of pan. When smooth, gradually stir in milk.
Bring to a boil and cook, stirring constantly, until gravy is smooth
and thickened, about 3 minutes. Add a little more milk if gravy seems
too thick. Remove from heat, add pepper, then salt to taste. Pour
into a pitcher and serve with rabbit.
Serves 6-8


GT Cookbook echo moderator at net/node 004/005 From: Jr Byers Date:
26 Feb 96 From: Helen Peagram Date: 01 Feb 98
Yield: 1 servings
Page 951
PAN BROILED VENISON CHOPS
6 venison rib chops

1 1/2 lb fresh mushrooms, sliced
1 cup beef stock
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Lightly brown chops on both sides in bacon fat, using iron skillet
over moderately high heat. Transfer chops to shallow pan; retain
dripping in skillet. Broil chops at hight heat 5 inches from heating
element. Turn and broil till med-rare. In the dripping in skillet,
gently cook onions and mushrooms until lightly browned. Blend flour,
stock, milk, salt, and pepper. Add to pan. Cook, stirring
constantly until thickened and bubbly, about 4 min. Serve onion and
musrooms sauce over chops while both are hot.
~0400
Yield: 4 servings
PAN COOKED VENISON STEAKS
1 cooking oil
1/4 cup water
1 tablespoon sherry per steak
Sprinkle an ample amount of tenderizer on each side of steak.

Season each with onion salt, salt & pepper. Flour steaks and brown
very quickly on both sides i 1/4 inch cooking oil. When browned pour
oil off, cut heat to low, and add oil. When browned, pour oil off,
turn heat to low, and add water. Cover pan and simmer for 1 hour,
adding water as needed to keep steam. Pour sherry on each steak for
last 5 minutes of cooking. Steak dripping make excelletn gravy when
thickened.
Yield: 1 servings
Page 952
PAN FRIED BEAR STEAK
4 bear steaks, cut 1-inch thick

1/2 cup vinegar
1/2 cup water
1 tablespoon salt
1 salt and pepper
Trim all the fat from the bear steaks and wash in cold water. Place
the steaks in a glass bowl. Add the onion, vinegar, oil, water, and
spices. Marinate for at least 24 hours in the refrigerator, turning
frequently. Remove the steaks and pat dry. Fry, over medium heat, in
a pan that has been rubbed with oil or fat. To prevent sticking, turn
often until done. Add a little mroe fat when necessary. Marinade is
optional. From Native Indian Wild Game, Fish & Wild Foods Cookbook
Yield: 2 servings
PAN FRIED CROW
2 eggs
1 single season bread crumbs or flour
1 single oil or bacon grease
Remove breast meat from as many crows as desired. Beat with meat
mallet (for tenderizing). Dip pieces in beaten egg and then in bread
crumbs or flour. Fry in oil in hot skillet. Bacon grease can be
substituted by can smoke. Leave inside a tad pink.
From: "Stewburner" <stewburner@sailorradate: Mon, 3 Mar 2003 21:24:11
~0500
Yield: 1 servings
Page 953
PAN FRIED FILLET OF REINDEER IN A RICH GAME STOCK
1 180 gram fil reindeer; (6oz)

----FOR THE STOCK----
1 carrot
1 leek
1 onion
1 celery
1 thyme
1 garlic
1 salt and pepper
1 cream
1 potatoes
1 olive oil
1 lemon
1 salt and pepper
1 fresh thyme
1 garlic
Stock: The bones of the reindeer should be browned hard, almost

blackened, in the oven at 250øC/500øF/gas mark 9 for 30-45 minutes.
Then place in a casserole with cold water, bring to the boil while
stirring. Add a mix of carrot, leek, onion, celery, thyme and garlic,
but no salt. This should be simmered for 6 hours to allow the
casserole to reduce to a thick syrup, and then strained. Add the same
amount of cream as you have stock and stir. This will create a rich
game stock. Finally add salt and pepper to taste.
For the Reindeer: Season the fillet of reindeer with salt and pepper
and lightly brown in a frying pan on each side. Roast in the oven at
160øC/300øF/gas mark 2 for 4 to 6 minutes.
Potatoes: Clean the potatoes but they will be cooked with the peel.
Place in a roasting tin with olive oil, some garlic and lemon, salt,
pepper and thyme to taste. Roast in the oven for 25 minutes at
250øC/500øF/gas mark 9. Serve with broccoli and sauted mushrooms.
Yield: 1 servings
Page 954
PAN FRIED NOISETTE OF VENISON
----MARINADE----
70 gm heather honey
100 gm shallots
1 teaspoon parsley; chopped
6 lavender heads; up to 8
50 ml brandy
1 bayleaf
200 ml dry red wine
1 teaspoon tomato puree
7 floz brown stock
1 tablespoon heather honey
1 venison bones
Mix all the ingredients together, place the ingredients in the

marinade for approximately 11/2 hours.
Remove the venison and pat dry with a clean cloth or disposable paper
towel. Heat the thick based pan and add a little clarified butter.
Add the venison and seal on all sides, turning carefully
approximately 2 minutes on each side.
Add the chopped venison bones and any trimmings, flame with a little
brandy. As soon as the venison is cooked transfer to a clean tray and
rest in a warm place.
To the pan add the marinade and bring to the boil. Add 7floz of stock,
reduce the heat and simmer for approximately 20 minutes.
Add 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of
tomato puree and cook until the sauce is slightly syrupy. Strain into
a clean pan and keep warm until ready for use.
Before serving whisk in a nut size piece of unsalted butter.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights

reserved. Carlton Food Network http://www.cfn.co.uk/
Yield: 4 servings
Page 955
PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING
6 squab
6 slice bacon
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 cup dried apricots, chopped
1/2 bunch parsley, chopped
3 1/2 cup cornbread, diced and
1 toasted
3 shallots, peeled and diced
1/2 cup apricot brandy
1/2 teaspoon powdered habanero chile
1 sea salt, to taste
1 black pepper, ground, to
1 taste
Wash and dry the squab
In a mediumsize heavy skillet, over a medium heat, fry the bacon until
crisp. Drain on paper and crumble. Reserve the bacon grease.
Add the onion to the skillet and saute 3 to 5 minutes, or until

transparent. Add the celery and cook 2 to 3 minutes more. Add the
dried apricots and stock. Return the bacon to the skillet and add the
parsley.
Place the cornbread in a large bowl. Pour the entire contents of the
skillet over the cornbread and toss well to coat.
Season the squabs inside and out with salt and pepper and stuff with
the cornbread stuffing. Truss the squabs.
In a large cast iron skillet, heat the reserved bacon fat. Saute the
squabs until brown on all sides, turning often. Transfer the squabs
to a baking dish and place in the oven.
Meanwhile, saute the shallots in the skillet, add the apricot brandy
and reduce by half. Add the habanero chile powder. Add the orange
juice and cook until slightly thickened.
Glaze the squab every 5 minutes as they finish roasting, for 15

minutes.
Serve with steamed broad beans.
Yield: 6 servings From: Sylvia Steiger Date: 25 Nov 97
Yield: 4 servings
Page 956
PAN FRIED VENISON
1 thin slice venison steaks

1 thin slice onions
1 butter
2 shots apple cider
1 shot vermouth
1 rosemary
Mix ingredients in frypan. Cover and simmer 2 minutes on each side.

Do not overcook.
Cookbooks On/Line Recipe Database
Yield: 1 servings
PAN SEARED AND OVEN ROASTED CARIBOU TENDERLOIN
1 whole caribou or venison

1 backstrap or
1 beef tenderloin,
1 butterflied
1 vegetable oil
1 seasoned salt *
1 italian seasoning **
1 chile powder ***
1 freshly ground coarse black
1 pepper or 4 pepper blend
Preheat oven to 475 F
In a hot skillet, sear the tenderloin briefly on all sides. Sprinkle

lightly with seasoned salt, Italian seasoning and ground chilies
[chile powder not chili powder].
Roast uncovered on a shallow tray: place the tenderloin in the

preheated oven and immediately turn off the heat. A small whole
tenderloin or a larger one butterflied will cook to medium rare this
way in 30 to 45 minutes.
* My favourite seasoned salt is Madame Dee's Game Seasoning or Back

Eddy Steak spice.
** The Italian seasoning I use is a fairly mild mixture of herbs with

lots of dried parsley in it.
*** Jim's chile powder: 1 tsp each salt, garlic powder, sugar and
cayenne
1 tb paprika 1 or 2 dried habaneros, powdered in a mortar and
pestle.
Page 957
Jim Weller
[For more game recipes go to http://legend.pdn.net/weller.html and

download game.zip]
From: Brad/Debbie Dick <dbdick@pop.Eroldate: Tue, 08 Dec 1998 09:45:58

~0500
Yield: 4 servings
PANCETTA WRAPPED LAMB LOIN WITH SORREL PESTO
1 pancetta wrapped lamb loin

1 1/2 lb lamb loin
6 oz pancetta, thinly sliced
1 tablespoon chopped rosemary
1 sorrel pesto
2 cup loosely packed sorrel leaves
1 stems removed
1 tablespoon toasted pine nuts
4 tablespoon grated parmesan cheese
1/2 cup extra virgin olive oil
1 pinch salt
1/4 teaspoon ground white pepper
Prepare lamb by combining oil, garlic, rosemary and black pepper.

Pour over lamb to marinate. Wrap each lamb loin with strips of
pancetta until all lamb is covered (overlap the end of each piece of
pancetta with the beginning of the next). Place lamb in refrigerator
until ready to cook. Saute lamb in a oil until well browned, then
transfer to oven and cook at 400 degrees until lamb is medium rare.
To prepare pesto, combine all ingredients in a blender or food

processor and puree to desired consistency.
Slice lamb loin into pieces about two inches thick. Top each piece
with a generous dollop of pesto and serve.
Recipe courtesy Chef Jim LaPerriere
:http://www.kxtv.com/recipe/lamb-loin-sorrel-pesto.htm
Yield: 4 servings
Page 958
PANFRIED KANGAROO FILLET FLAMED W' PEPPERCORN SAUCE
1 kg kangaroo fillet
1 pepper
1 salt
1 teaspoon oil
2 tablespoon brandy
1 cup stock, beef
2 cup cream, thickened
1 pepper, black, finely ground.
Trim the kangaroo fillet and season with pepper and salt. Leave
to rest for 4 hours if possible.
Heat the oil in a large frying pan. Sear the kangaroo fillet on
both sides. Add the brandy and flame. Remove and place in an
ovenproof dish in an oven at 170^C while making the sauce.
Add the fresh beef stock to the frying pan and heat. Add the
thickened cream, lots of freshly ground black pepper and salt.
Reduce the sauce over the heat until it thickens.
from the menu of PADTHAWAY ESTATE,

Padthaway, South East, South Australia
Yield: 6 servings
Page 959
PAN-FRIED KANGAROO SWAGS
2 kangaroo fillets
1 medium onion, chopped.
1 tablespoon wine, port
2 teaspoon oil
2 teaspoon butter
1 1/2 tablespoon flour, plain
2 cup stock, rich meat
1 teaspoon herbs, mixed
1 teaspoon orange peel, grated.
3 tablespoon wine, port, australian
8 phyllo pastry sheets
1 butter, softened.
1 tablespoon oil
1 tablespoon butter
1 egg, lightly beaten.
1 kakadu plum jelly [*]
1 cup muntharies, [*] cooked.
Finely dice kangaroo fillets and slice onions. Place together in

a bowl and pour one tablespoon of port over the ingredients. Heat
the oil and butter in a heavy-duty pan and quickly sear meat and
onion.
Make sauce by heating oil in heavy-duty saucepan and blending

flour. Gently cook until brown and remove from heat. Carefully
mix in stock. Return to heat and add tomato paste, mixed herbs,
orange peel and port. Stir in kangaroo and onions, half-cover and
simmer gently for about 15 minutes. Cool.
Cut 16 sandwich-plate size [14cm] circles from phyllo pastry and

brush lightly with softened butter. Make 8 pastry bases by
joining two circles for each base.
To make swags, overlap side lengths, then fold top and bottom
flaps securely. Heat a heavy-duty pan and add oil and butter. Dip
swags in egg and quickly pan-fry until pastry is cooked. In a
separate pan add Kakadu plum jelly and heat through with the
muntharies.
Divide munthari glaze between four preheated plates and place one
or two kangaroo swags on top of each. Serves 4.
[*] Available from BUSH TUCKER SUPPY AUSTRALIA


Yield: 4 servings
Page 961
PANFRIED QUAIL
1 cup white grapes (to make 1/4 to 1/3 cu; p grape juice)
2 teaspoon salt
1 teaspoon dried thyme leaves
8 quart split and flattened
1/2 cup (1 stick) unsalted butter
1/2 cup virginia ham, cut into 2 by 1/4 inc; h matchsticks
First, make the fresh white grape juice. Crush the cup of grapes in a
pestle, then put through a sieve or vegetable mill to extract the
juice, or use a potato ricer.
Combine the salt, pepper, and thyme, crushing the thyme with your
fingertips. Sprinkle both sides of the birds with the seasonings.
Melt the butter in a large skillet over medium heat until it foams
and just begins to brown. Add the quail, skin-side down. Sprinkle
with ham, cover and cook for 3 to 4 minutes, until the skin is golden
brown. Turn the birds and continue cooking, covered, until the juices
run clear, about 4 minutes longer. Take the pan from the heat and
let the quail rest, covered, for about 10 minutes. Arrange the quail
on a platter and sprinkle the ham from the pan over them.
Pour the fat from the pan. Add the grape juice (you can also use
water, if you prefer), and bring to a boil. Cook for 1 minute,
scraping the browned bits from the bottom to deglaze the pan. Pour
over the quail and serve.
Serves 4.
This southern recipe was created by Edna Lewis for Gage and Tollner, a
Brooklyn restaurant. Mrs. Lewis is a black lady who's been active at
restaurants in North and South Carolina. She grew up in Freetown,
Va. and is the author of three cookbooks.
From the The Hayward Daily Review.
Posted by Stephen Ceideburg July 27 1990.
Yield: 4 servings
Page 962
PAN-ROASTED DOVES

1/2 teaspoon salt
16 doves
1 cup wine, dry white
1 1/2 cup veal or chicken broth
Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in
mixture. Brown doves on both sides in butter and bacon drippings in a
large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover
and cook over low heat 40 minutes. Remove doves and keep warm.
Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until
flour dissolves. Gradually add flour mixture to the pan drippings.
Cook over medium heat, stirring constantly, until mixture thickens.
Serve the gravy with doves. Hugg's note: Buttermilk biscuits are
mandatory accompaniments Also for: Use same recipe for snipe, quail,
rails or teal breasts. Source: Cord Middleton - SOUTHERN LIVING Nov
87 Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
Yield: 1 servings
PAN-ROASTED DOVES - SL 11/87

1/2 teaspoon salt
16 doves
2 tablespoon butter or margarine; melted
1 cup dry red wine; divided
1 1/2 cup veal or chicken broth; divided
: Combine first 3 ingredients; dredge doves in mixture. Brown

doves on both sides in butter and bacon drippings in a large skillet.
Gradually add 1/2 cup wine, 3/4 cup broth, and jelly; cover and cook
over low heat 40 minutes.
: Remove doves, and keep warm. Combine 2 tablespoons flour,
remaining 1/2 cup red wine, and remaining 3/4 cup broth, stirring
until flour dissolves. Gradually add flour mixture to the pan
drippings; cook over medium heat, stirring constantly, until mixture
thickens. Serve the gravy with doves. Yield: 4 servings.
From Cord Middleton of Georgia in November, 1987 "Southern Living"

Page 963
Yield: 4 servings
PAN-ROASTED DOVES #1

1/2 teaspoon salt
16 doves
1 cup wine, dry white
1 1/2 cup veal or chicken broth
Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in
mixture. Brown doves on both sides in butter and bacon drippings in a
large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover
and cook over low heat 40 minutes. Remove doves and keep warm.
Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until
flour dissolves. Gradually add flour mixture to the pan drippings.
Cook over medium heat, stirring constantly, until mixture thickens.
Serve the gravy with doves. Hugg's note: Buttermilk biscuits are
mandatory accompaniments
Yield: 1 servings
Page 964
PAN-ROASTED RABBIT WITH FRESH HERBS
Rabbit (3 to 4 pounds) ---- marinad

1/3 cup brandy
1/4 cup wine, red; dry
2 tablespoon oil, olive; extra-virgin
4 garlic, cloves; crushed
2 thyme sprigs or
1/2 teaspoon thyme; dried
3 savory, winter, sprigs or
1/2 teaspoon savory; dried
2 rosemary sprigs or
1/4 teaspoon rosemary; dried
2 marjoram sprigs or
1/4 teaspoon marjoram; dried
1 teaspoon oregano, sprigs or
1/2 teaspoon oregano; dried
5 bay, leaves; crumbled
3 tablespoon juniper, berries; crushed
1/2 cup oil, olive; extra-virgin
1 salt (to taste)
1 pepper (to taste)
1 cup wine, white; dry
2 cup stock, chicken; dark **
8 garlic, cloves; peeled
1 tablespoon oil, olive; extra-virgin
3/4 teaspoon arrowroot or
3/4 teaspoon cornstarch
1 tablespoon water; cold
1 1/2 tablespoon brandy
1 roast beet puree **
1 spinach ***
1 beet greens ***
Recipe by: Chef: Werner Albrecht, The French Room ** Recipe for this
ingredient is elsewhere in this database.
*** Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved
greens from 4 beets. Drain, rinse under cold water and squeeze out
all of the liquid. Toss the greens in a skillet over medium-high
beat with 2 tablesp of butter and until heated through. Season with
salt.
To Marinate: ============== You can do this yourself, or you can

ask your butcher to cut up your rabbit as follows: forelegs left
whole, hind legs cut into 3 pieces each (lower joint; thigh cut
diagonally into 2 pieces), rib section cut into 3 pieces, loin cut
into 3 pieces, neck left whole.At least 2 days before serving, pla
the rabbit in a shallow glass or enamel pan and add marinade
ingredients. Turn rabbit pieces over to coat. Marinate, covered, in
refrigerator, turning occasionally.
Preheat you oven to 325 F. Remove the rabbit from the marinade. In a
heavy large skillet, heat about 1/4 cup of olive oil over medium-high
heat. Add half of the rabbit pieces and sprinkle with salt and
Page 965
pepper. Saute, turning pieces once, until golden brown, about 5

minutes. Transfer oven-proof casserole. Discard fat from skillet and
add 1/2 cup of white w scraping up all of the browned bits in the
pan. Boil for 2 minutes and ad the liquids out of the skillet to the
casserole. Repeat the procedure, browning the remaining rabbit,
deglazing and adding rabbit and liquid to t casserole.
Bring the brown chicken stock to a boil; skim, if necessary, and
pour it the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. A 50
minutes, check the forelegs, racks and loins. If they are tender,
remo them. Continue cooking until all of the remaining pieces are
tender, 1 to 1/2 hours total cooking time (timing can vary depending
on size and tender of the rabbit).Transfer to serving plates and keep
warm.
Meanwhile, blanch the garlic in boiling salted water for 30 seconds;

drain Blanch again for 30 seconds, drain. Place in a small skillet
with 1 tablespoon of olive oil and saute over high heat for 1 minute.
Place the skillet in the oven until the garlic is golden, 25 to 30

minute Cut each clove into 3 or 4 pieces; set aside.
When the rabbit is tender, place the skillet with cooking liquid
over high heat and boil until reduced by half, about 15 minutes. Skim
all of the fat from the surface. In a small cup, stir together the
arrowroot and water; whisk the mixture into the reduced cooking
liquid and return to a boil. A brandy, adjust seasonings with salt
and pepper, and skim again if necessary Stir in the reserved garlic
pieces, and pour over the rabbit.
Serve your rabbit with Roast Beet Puree, spinach and beet greens.
Source: New York's Master Chefs, Bon Appetit Magazine Written by

Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New
York
From: Jr Byers Date: 02-26-96
Yield: 4 servings
Page 966
PAN-STEWED RABBIT
1 rabbit, ready for the pan

1 salt
1/2 cup olive oil
1 cup vinegar, wine
1 flour
2 tablespoon butter
3 olives, chopped
1 garlic clove, mashed
2 cup consomme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bacon, raw, diced
2 cup wine, red
Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp
salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on
all sides in butter, then add chopped olives, mashed garlic cloves
and brown again. Add 2 C consomme, salt, pepper, raw bacon and red
wine. Place in covered casserole dish and bake at 350 for about 2
hours. Recipe date: 12/10/87
Yield: 1 servings
PAN-STEWED RABBIT #1
1 rabbit, ready for the pan

1 salt
1/2 cup olive oil
1 cup vinegar, wine
1 flour
2 tablespoon butter
3 olives, chopped
1 garlic clove, mashed
2 cup consomme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bacon, raw, diced
2 cup wine, red
Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp
salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on
all sides in butter, then add chopped olives, mashed garlic cloves
and brown again. Add 2 C consomme, salt, pepper, raw bacon and red
wine. Place in covered casserole dish and bake at 350 for about 2
hours.
Yield: 1 servings
Page 967
PAPAGO TEPARY BEAN SOUP
2 c tepary beans, soaked

1 ts mixed oregano and cumin
1 clove garlic, diced
1 md onion, chopped
6 c water
1 c diced celery
3 c tomatoes w/juice
2 carrots, sliced
4 slices bacon, diced
Drain soaked beans and bring to boil in big pot. When tender, fry bacon
until limp. Remove bacon; add onion, carrots, celery and garlic and
saute. Add bacon, tomatoes and juice and the remaining spices. Cook 10
mins., add beans. Cook another hour until beans are mealy-tender. Serves
6. Serve with flour tortillas or fresh frybread.
Dried red chile pepper may be stirred into pot during the last 10 minutes.
Yield: 6 servings
PAPPARDELLE ALLA LEPRE
1 1/2 kg hare in small pieces

1 hare liver
500 gm fresh pappardelle
1 deciliter evoo
1 small bn parsley
1 onion
1 carrot
1 stalk celery
1 glass full-bodied red wine
1/2 glass milk
1 salt and pepper
Pappardelle alla lepre (large tagliatelle with hare ragout) -
Mince parsley, carrot, onion and celery in thick pieces; place them
in a saucepan with oil and a pinch of salt and pepper. Add hare,
place over brisk fire up to meat dries itself; then mince it and put
it again in saucepan. Add wine, make it evaporate on medium fire and
stir with a wood tablespoon. Add milk and increase flame; 5 minutes
before removing from fire add the liver cut into bits.
Boil pasta in abundant salty water; then drain it and finally season
it with sauce and cheese.
Note: it's a demanding preparation: face it when you are in the best
mood!
Page 968
www.capperosalato.com
M's note. I'd lose the milk.
Yield: 6 servings
PAPRIKA CREAM SCHNITZEL
1 lb elk or deer round, cubed

1/2 cup water
3 slices bacon, finely cut
1/2 teaspoon salt
1 teaspoon paprika
1/2 cup tomato sauce
3/4 cup sour cream
1 chopped parsley
Placed cubed meat and water in a preassure pan and cook about 30
minutes at 10 psi. Fry bacon until crisp; add cooked meat, onion and
garlic and cook until brown. Add salt, paprika, tomato sauce and
sour cream. Simmer this mixture gently until sauce is thick. Sprinkle
with chopped parsley just before serving.

Yield: 4 servings
Page 969
PARTRIDGE WITH CABBAGE( PERDRIX AUX CHOUX)
2 plump partridges
2 lb green cabbage
1/2 lb breast of pork
1/2 lb raw garlic sausage
1/4 lb chipolata sausages
1 medium sized carrot
1 salt
1 pepper
1 onion stuffed with a clove
1 bouquet garni
4 cup stock
3 tablespoon lard
Remove outside leaves of cabbage, plunge into boiling water, boil for
5 minutes and remove cabbage. Put breast of pork into the same water,
bring to a boil, simmer for 15 minutes and drain. Spread the cabbage
leaves on a big dish and season with coarse salt and freshly ground
pepper. Brown the partridges quickly in a little lard. Line a large
casserole with bacon and a third of the cabbage leaves. Lay the
partridges, carrot, onion and bouquet garni on top. Cover with half
of the the remaining cabbage, follow with a layer of sliced pork,
chipolatas and garlic sausage. Cover with the rest of the cabbage,
add stock to cover sausage and bring to a boil. Add 3 tablespoons of
stock to the roasting pan juice and pour over the cabbage. Cover with
a piece of buttered paper cut to the same size as the casserole, then
with a lid, and braise for another 15 minutes, then remove pork.
Continue to braise for 1 5 more minutes or until partridges are
tender. Drain the cabbage thoroughly and place in the middle of a
serving dish. Put the partridges on top, surround with chipolatas,
sliced sausage, pork and vegetables. Serve a little of the cooking
liquid as a sauce.
Serves 4
source: French cooking for everyone Lei Gui Bronx,NY
From: Steve Thomas Date: 26 Mar 97 Chile-Heads

List Ä
Yield: 1 servings
Page 970
PARTRIDGES WITH CABBAGE
1 partridge per person

1 medium cabbage -- shredded
2 oz butter -- lard or bacon fat
1 salt
1 ground
1 juniper berries
1/2 pint double cream
Parboil the shredded cabbage in salted water for 10 minutes. Drain

well.
In a heavy pan melt the fat and brown the partridges on all sides.
Add the cabbage, season with salt and pepper, and add the paprika and
a few juniper berries. Cover and cook for 20 minutes.
Add the cream, mix well and adjust the seasoning. Cover and cook for a
further 10 minutes.

Yield: 6 servings
Page 971
PARTY CHICKEN; CASSEROLE
2 8 oz. cans crabmeat

1 boned
1 cup pepperidge farm dressing
1 dry
2 chicken breasts; boned and
1 split
1/4 teaspoon salt
1/4 teaspoon pepper
1 undiluted
1 parlsey or pimiento strips
1 for color
Recipe by: Mrs. Siegle Parks Butter 9 x 9-inch casserole. Bone

crabmeat and place on bottom. Make stuffing according to package
directions and place on top of crabmeat. Skin chicken breasts and lay
over stuffing. Sprinkle on parsley or pimiento and salt and pepper.
Add one can mushroom soup, undiluted. Sprinkle with paprika. Bake,
uncovered, at 325ø for 1 1/2 hours.
Source: "Mountain Measures"; Junior League of Charleston, WV ed.

1974
billspa@icanect.net
Yield: 4 servings
PASSAMAQUODDY (SMOKED RABBIT)
fresh jack rabbit

mesquite chips
salt to taste
Catch a fresh jackrabbit around December. (If none are available, purchase
one
at a supermarket.) Clean and cut rabbit into large pieces. Place on grill
over
red coals, and add mesquite chips to the fire. Put a lid over the rabbit
and
smoke slowly for 1/2 hour or so, turning halfway through. Be careful not to
overcook-- rabbits have very little fat and will dry out quickly.
Page 972
PAUL HINRICHS' JERKY
3/4 cup soy sauce

1 cup worcestershire sauce
2 tablespoon garam masala
1 tablespoon onion powder
2 level teaspoons prague
1 powder #1
I combine all the ingredients in a blender, mix with the sliced beef
or venison in a white trash bag that I can close with a twist tie
(but I set it in a stainless steel bowl to avoid messes). Put in the
fridge 24 - 36 hours, overhaul at least twice. Dry by your method of
choice, I like a dehydrator set at 125 F. Takes ablout 15 hours to
dry.
From: Paul Hinrichs <paulhinr@nando.net> (for 10 pounds):
Yield: 1 servings
Page 973
PAUPIETTES OF VENISON
1/8 lb mushrooms
1 egg
2 small onions, finely chopped
1/4 lb bacon, cut into small
1 pieces
2 cloves garlic
1 1/2 teaspoon finely chopped lemon peel
1 tablespoon bread crumbs
1 flour
1 bacon drippings
1 salt and pepper
1 one teaspoon thyme
1 handful of fresh parsley,
1 minced
Fry the onions, mushrooms and bacon in a little dripping. Mix in the
lemon peel, breadcrumbs, parsley and seasoning, and a beaten egg.
Flatten out each piece of venison. Season with pepper, salt and
thyme. On each slice, lay a bit of the stuffing, roll up the meat and
secure with a toothpick or tie with string.
Roll them in flour and brown them in bacon drippings. Add water,
just to cover, and simmer very slowly for 10 minutes. Crush the
garlic and add this and the mustard to the sauce. Cook for another
30 minutes at a slow simmer. The sauce should be creamy.
Serve with rice or mashed potatoes.
Susan Hattie Steinsapir rec.hunting
8 slices [1 oz][thin] venison cut from the round or loin
Yield: 1 servings
Page 974
PAWNEE INDIAN CORN SOUP HTTP://WWW.ANIWAYA.ORG
1 stew size beef chunks of

1 meat
1 dried corn
1 optional:
1 potatoes
1 onions
For the amount of soup you want to make, take stew size beef chunks
from the store and cut them in half. Optional: Use lean ground beef
(80%+) in place of beef chunks; avoid fatty ground beef. You want a
good, strong beef flavored broth or the corn soup will be sweet
flavored from the corn. Boil water for the amount of soup you want to
prepare. When water is at the boiling point, drop in the determined
quantity of half-sized beef chunks of meat. Add salt and pepper to
taste. Boil the meat until the broth has a brownish color to it.
(Meat may be tender when the broth is light but for the real meat and
corn flavor, it should be cooked until the broth is brownish.)
Optional: While the meat is boiling, add the raw onions and raw
potatoes if you choose. After the broth has reached the brownish
color, add the quantity of dried corn you wish to cook. Cook for
30-45 minutes until soft and tender. The dried corn will absorb the
beef flavor as it cooks. For more of a taste of eating dried corn,
cook the corn about 30 minutes; corn will have more firmness to it.
Optional: If your potatoes are already boiled, add them in the last
10-15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or
drain the soup and serve corn and beef as a side dish.
Yield: 4 servings
Page 975
PAWNEE ROAST PRAIRIE CHICKEN
2 frying size chickens (about 2 to 2.5 lbs); or 2 prarie chicken

salt and pepper to taste (again ori; ginally, just salt was us
2 cup diced celery (be sure to use leaves; too, to stand in for wil
2 cups chopped onion
3 to 4 tbsp. chopped fresh sage or 3 to; 4 tsp. dried sage
6 tbsp. wild honey (sometimes molasses is u; sed)
4 medium sized sweet potatoes
2 tbsp. chopped fresh chives or green onion; tops
1 tbsp. hulled sunflower seeds, or chopped; pecans*
In modern times regular chicken is used, since prarie chicken in the wild
are endangered and the farm raised ones tend to be expensive; the potatoes
and sweet potato stand in for wild turnips--but I've made it with store
bought turnip*Lightly toasted in a frying pan
(free-range
chicken do work best
for this recipe, but regular chicken is fine if some of the fat is
removed)
Preheat oven to 350 degrees. Rinse chickens and pat dry. Place them in a
roasting pan. Season the cavities. Truss birds with kitchen string (real
sinew thread can also be used--it is traditional, but can be hard to come
by--synthetic sinew, to my knowledge, cannot be used--but I'm not sure
about this). Brush each bird with 1 tbsp. honey or molasses. Roast for 20
minutes per pound, or until juices run clear (while roasting, it is a good
idea to baste the birds a few times with the pan juices). Remove from oven
let sit for 7 to 10 minutes
Scrub potatoes and prick with a fork. Roast potatoes in the oven with the
chickens for 45 to 60 mintues, or until tender when pricked with a fork.
When done, split potatoes open and drizzle with remaining honey or
molasses. Sprinkle with the chives or green onion tops and toasted seeds
or nuts; season lighly with salt and pepper. Place chickens on a serving
platter and surround with the prepared potatoes.
Page 976
PAWNEE ROAST PRAIRIE CHICKEN
2 frying size chickens or

2 prarie chicken
Salt and pepper to taste (originally just salt was used) 2 C. diced
celery (use leaves to stand in for wild celery) 2 C. chopped onion 3
T. chopped fresh sage or 3 tsp. dried sage 6 T. wild honey or
molasses 4 med. sweet potatoes 2 T. chopped fresh chives or green
onion tops 1 T. hulled sunflower seeds, or chopped pecans, lightly
toasted in a frying pan
In modern times regular chicken is used, since prarie chicken in the

wild are endangered and the farm raised ones tend to be expensive;
the potatoes and sweet potato stand in for wild turnips.
(free-range chicken do work best for this recipe, but regular chicken
is fine if some of the fat is removed)
Preheat oven to 350 degrees. Rinse chickens and pat dry. Place them
in a roasting pan. Season the cavities. Truss birds with kitchen
string (real sinew thread can also be used--it is traditional, but
can be hard to come by--synthetic sinew, to my knowledge, cannot be
used--but I'm not sure about this). Brush each bird with 1 T. honey
or molasses. Roast for 20 minutes per pound, or until juices run
clear (while roasting, it is a good idea to baste the birds a few
times with the pan juices). Remove from oven let sit for 7 to 10
minutes
Scrub potatoes and prick with a fork. Roast potatoes in the oven with
the chickens for 45 to 60 mintues, or until tender when pricked with
a fork. When done, split potatoes open and drizzle with remaining
honey or molasses. Sprinkle with the chives or green onion tops and
toasted seeds or nuts; season lighly with salt and pepper. Place
chickens on a serving platter and surround with the prepared potatoes.
source unknown
Yield: 4 servings
Page 977
PAWPAW'S DEER SAUERBRATEN
3 1/2 lb venison chuck roast

1 whole bay leaves
12 whole peppercorns
12 whole juniper berries (if
1 desired)
6 whole cloves
1 1/2 cup red wine vinegar
1 cup boiling water
2 teaspoon salt
12 whole gingersnaps (3/4 cup)
1 crushed
2 teaspoon sugar
Place venison roast in a glass or earthenware bowl or baking dish,

with onions, bay leaves, peppercorns, berries, cloves, vinegar,
boiling water and salt. Cover tightly and refrigerate, turning
venison twice a day at least 3 days. Never pierce when turning.
Remove venison from marinade. Reserve marinade. Cook venison in

shortening in heavy skillet until brown on all sides. Add the
marinade mixture. Heat to boiling, reduce heat. Cover and simmer
until venison is tender 3 to 3 1/2 hours. Remove venison and onions
from skillet, keep warm.
Strain and measure liquid in skillet. Add enough water to liquid if

necessary, to measure 2 1/2 cups. Pour liquid into skillet. Cover
and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover
and simmer 3 minutes. Serve venison and onions with gravy.
Everyone who tastes this says it is delicious.
Recipe by: PawPaw
Yield: 1 servings
Page 978
PEANUTTY VENISON (OR BISON) AND BEAN STEW
1 1/2 cup dried beans

4 1/2 cup venison or bison broth
1/2 lb venison or bison stew meat,
1 cup wild carrots
2 stalks celery, sliced (1
1 cup)
1/2 cup chopped ramps
1 teaspoon dried basil, crushed
1/2 teaspoon ground coriander
1/4 cup peanut butter
Soak beans as directed. Drain and rinse. Add broth to beans; bring to
boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly
tender (see cooking directions, above). Add carrots, celery, ramps or
onions and garlic, basil, and coriander. Cover; simmer for 30 minutes
or till vegetables and beans are tender. For a thicker stew, mash
beans slightly with a spoon.
Place peanut butter in a small bowl. Stir in about 1/2 cup of the
cooking liquid; stir into stew mixture. Heat through.
From: Mignonne
Yield: 4 servings
Page 979
PECAN CRUSTED RABBIT

1 cup pecan pieces
1 essence
4 rabbit tenderloins, about 3
1 oz each
1 salt and pepper
1/4 cup creole mustard or whole
1 grain mustard
1/4 cup chopped green bell peppers
2 tablespoon minced seeded jalapeno
1 peppers
1 1/2 tablespoon minced garlic
2 teaspoon chopped fresh thyme
2 teaspoon chopped fresh oregano
2 bay leaves
2 1/2 cup peeled, seeded and chopped
1 tomatoes
3 cup chicken stock
1 pinch cayenne
4 tablespoon (1/2 stick) cold unsalted
1 butter, cubed
2 cup southern cooked greens
Preheat the oven to 400 degrees. In a food processor, pulse the bread
crumbs, pecan pieces and Essence together. Pulse for 1 minute. Season
the tenderloins with salt and pepper. Rub each tenderloin with the
mustard, covering the tenderloin completely. Dredge the tenderloin in
the pecan crust mixture. In a saute pan, heat the vegetable oil. When
the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each
side. Place the rabbit in the oven and roast for 2 minutes. In a
saucepan, heat the olive oil. Add the onions, green onions, celery,
bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the
herbs and continue sautéing for 1 minute. Stir in the tomatoes
and stock. Season with cayenne, salt and pepper. Simmer the sauce for
about 30 minutes. With a hand-held blender, puree the sauce until
smooth. Whisk in the cold butter, a few cubes at a time until all the
butter is incorporated into the sauce. Reseason with salt and pepper.
To assemble, mound the greens in the center of the plate. Arrange the
tenderloin on top of the greens. Spoon the sauce over the top.
Yield: 4 servings
EMERIL LIVE #EMIAO8
From: Sylvia Steiger Date: 02 Sep 97 National

Page 980
Cooking Echo Ä
Yield: 1 servings
PECAN CRUSTED VENISON WITH BOURBON MASH
12 venison medallions (3 oz ea)

2 cup roasted pecans
2 tablespoon essence
2/3 cup creole mustard
1 olive oil for sauteing
6 whole sweet potatoes; roasted, skin left on, wa
1/4 cup heavy cream
1/4 cup bourbon
2 tablespoon butter
1 salt and pepper
1 fried sweet potato nests
2 tablespoon chives; chopped
2 tablespoon brunoise red peppers
2 tablespoon brunoise yellow peppers
For the venison: In a food processor, pulse the pecans until they are
coarse and are still textured. (Do not puree the pecans because the
crust will be too wet) Add the bread crumbs and Essence. Season each
medallion with salt and pepper. Rub each medallion with the Creole
mustard, coating each side completely. Crust each medallion with the
pecan crust. (Every inch of the medallion needs to be crusted
completely). For the mash: The potatoes should be roasted for 40
minutes at 425 degrees. Remove skin from the roasted sweet potatoes
and place in a sauce pot. Over low heat, partially mash the sweet
potatoes. Add the cream, bourbon and butter, continue to mash until
all the ingredients are incorporated and the potatoes are smooth but
with small lumps. Season with salt and pepper. To finish the venison:
In a sauce pan, heat the olive oil. When the oil is smoking hot, add
the venison. Saute for 3 minutes for medium rare on each side.
Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford,

5/11/96
Yield: 4 servings
Page 981
PEMMICAN
1 lb caribou jerky
2 oz raisins
2 oz cranberries
5 oz suet
Run the dry jerky through a food grinder a few times. In a loaf pan
add the cranberries, raisins and brown sugar. When the mixture is
well blended, melt the suet and stir it in. Let the suet cool and
harden. This approximates the old style pemmican made to preserve
meat without refrigeration and to add some vitamin C values.
Yield: 1 batch
PEMMICAN #2
1 cup finely ground jerky

1 cup raisins or other dried
1 fruit
1 cup chopped roasted nuts (pecans
1 walnuts,peanuts,etc )
1/3 teaspoon chile powder
2 tablespoon honey
4 tablespoon peanut butter
Mix all ingredients thoroughly and press into a shallow pan. Cover
with wax paper and refrigerate overnight. Cut into bars and wrap in
foil. Pemmican will keep a long time but will become messy in hot
weather.
This is a modernized version of a food the North American Indians for

hundreds of years.
From Steve Pickett
Yield: 1 servings
Page 982
PEMMICAN (CHIPPEWA)
1 lb dried beef or smoked venison

3/4 lb dried crushed choke-cherries
1/2 lb fresh beef suet, chopped fine
1/2 cup light brown or natural sugar
Pass all through meat grinder, except the sugar. Add the sugar. Mix
thoroughly. Pack in a bowl and keep covered and refrigerated. Serve with
sourdough bread
Dried currents can replace the chokecherries.
PEMMICAN AS BY THE DOOLEYS OF BOISE
4 cup dried meat

3 cup dried fruit
2 cup rendered fat
1 nuts
1 honey
4 cups dried meat - depending on how lean it is, it can take 1 - 2

lbs. per cup. Use only deer, moose, caribou, or beef (not pork or
bear). Get it as lean as possible and double ground from your butcher
if you don't have a meat grinder. Spread it out very thinly in cookie
sheets and dry at 180° overnight or until crispy and sinewy. Regrind
or somehow break it into almost a powder.
3 cups dried fruit - to taste mix currents, dates, apricots, dried

apples. Grind some and leave some lumpy for texture.
2 cups rendered fat - use only beef fat. Cut into chunks and heat
over the stove over medium (or Tallow) heat. Tallow is the liquid and
can be poured off and strained.
Unsalted nuts to taste and a shot of honey.
Combine in a bowl and hand mix. Double bag into four portions. The
mixture will last for quite a while without refrigeration. I have
eaten it four years old. It actually improves with age.
HINT: Vary the fat content to the temperature in which it will be

consumed. Less for summer. Lots for winter. Not only is it good
energy food for canoeing, but an excellent snack for cross country
skiing. This recipe was originally from a Chippewayan Indian Guide as
he learned it from his father. No buffalo chips!
This recipe was submitted by the Dooleys of Boise. Our thanks to them.
Winter 1981 (Vol. 4, No. 1) Newsletter for Voyageurs

http://www.grin.net/~thanos/PEMMICAN.html
Page 983
http://w4.lns.cornell.edu/~seb/pemmican.html From:
EdibleWild@onelist.com From: Ediblewild@onelist.Com
Yield: 4 servings
PEMMICAN BY THE DOOLEYS OF BOISE
4 cup dried meat

3 cup dried fruit
2 cup rendered fat
1 nuts
1 honey
4 cups dried meat - depending on how lean it is, it can take 1 - 2

lbs. per cup. Use only deer, moose, caribou, or beef (not pork or
bear). Get it as lean as possible and double ground from your butcher
if you don't have a meat grinder. Spread it out very thinly in cookie
sheets and dry at 180 F overnight or until crispy and sinewy. Regrind
or somehow break it into almost a powder.
3 cups dried fruit - to taste mix currents, dates, apricots, dried

apples. Grind some and leave some lumpy for texture.
2 cups rendered fat - use only beef fat. Cut into chunks and heat
over the stove over medium (or Tallow) heat. Tallow is the liquid and
can be poured off and strained.
Unsalted nuts to taste and a shot of honey.
Combine in a bowl and hand mix. Double bag into four portions. The
mixture will last for quite a while without refrigeration. I have
eaten it four years old. It actually improves with age.
HINT: Vary the fat content to the temperature in which it will be

consumed. Less for summer. Lots for winter. Not only is it good
energy food for canoeing, but an excellent snack for cross country
skiing.
This recipe was originally from a Chippewayan Indian Guide as he

learned it from his father.
Submitted by: the Dooleys of Boise To: Winter 1981 (Vol. 4, No. 1)
Newsletter for Voyageurs http://www.grin.net/~thanos/PEMMICAN.html
http://w4.lns.cornell.edu/~seb/pemmican.html Reposted on:
EdibleWild@onelist.com From: Jim Weller Date: 24 Oct 99
Yield: 4 servings
Page 984
PEMMICAN III
4 cup powdered meat

1 1/2 cup beef suet
1 cup currant jelly
3/4 cup bouillon
1 teaspoon dried minced chives
1/2 cup brown sugar
1/4 cup ground raisins
1/2 teaspoon each allspice, garlic powder
1 savory and black pepper
Melt suet over very low heat. Add currant jelly. Blend powdered
meat with remaining ingredients. Add seasoned meat mixture gradually
to melted suet, stirring constantly. Cover tightly and bake in a
preheated oven at 300 degrees for 1 1/2-2 hours. Remove from oven and
ladle immediately into muffin tins, filling no more than 1 inch full.
When cooled completely, remove and wrap in aluminum foil. Store in
freezer. Makes 24 cakes. From: "Anita Bautsch" <abautsch@ev1.Net
Yield: 4 servings
PEPE'S SMOKED VENISON
12 lb boned haunch of venison

2 cup burgundy
1 cup beef bouillon
1 bay leaf
3 juniper berries (optional)
1 teaspoon salt
Place meat in a large bowl. Cover with marinade made from the wine,
bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in
refrigerator for 24 hours.
Remove meat; either tie or skewer in compact shape. Strain marinade

and reserve. Place meat on rack of water-type smoker and cook for 1
hour per pound.
From: Vampy_pepe <vampy_pepe@yahoo.Com.Date: Sat, 21 Feb 2004 18:42:04
+1300 (
Yield: 4 servings
Page 985
PEPITA-GRILLED VENISON CHOPS
5 tablespoons pepitas
3 cloves garlic
1 tablespoon red chile powder
3 tablespoons lemon juice or vinegar
4 thick-cut venison chops, or substitute thick lamb chops
Here is a tasty grilled dish featuring native New World game, chiles, and
tomatoes, plus pepitas toasted pumpkin or squash seeds. Garlic is not
native to the New World, but is given here as a substitute for wild onions,
which the people of Cerén would have known.
Puree all the ingredients, except the venison, in a blender. Paint the
chops with this mixture and marinate at room temperature for an hour.
Grill the chops over a charcoal and piñon wood fire until done, basting
with the remaining marinade.
Heat Scale: Medium
Yield: 4 servings
Page 986
PEPPER CRUSTED CROWN OF VENISON,SWEET POTATO WEDGE
2 full racks of venison --

1 frenched
350 gm sweet potatoes -- peeled
100 gm yukon gold potatoes --
1 peeled
100 gm onions -- sliced
75 gm parmesan cheese -- grated
5 gm fresh rosemary -- chopped
1 salt and pepper
100 ml stock
60 gm carrots -- shaped
60 gm beets -- shaped
60 gm red pepper -- finely
1 chopped
15 gm shallots -- finely chopped
80 gm white corn
60 ml maple syrup
1/ Season venison and cut strips along the eye, tie them together.
Place in a preheated oven of 450*F and sear then turn to 350*F.
2/ Slice and arrange potatoes into a round pan and sprinkle with
cheese, seasoning and stock.
3/ Bake at 350 for 25 minutes,
4/ In a saucepan prepare white corn relish, start with shallots,

garlic red peppers and then the corn, add stock and reduce until done.
5/ Turn and blanche beets and carrots, prepare candy glaze and toss
veg.
6/ For final presentation, start with a wedge of potaotes, cut

venison and place two pieces on top, add corn relish and candied
beets and carrots, drizzle with pan juices.
From: Cooking with the Wolfman is a registered trademark of David

Wolfman. Copyright c 1999 - 2001 David Wolfman. All rights reserved.
From: Cooking With The Wolfman
Yield: 4 servings
Page 987
PEPPER SAUCE FOR VEAL OR VENISON
5 slice white bread, crusts removed

1 drippings from roast
2 1/2 cup juices from roast meat
1 sprinkling of salt
Piper for feel and for venysoun. Take brede, and frye it in grece,
draw it vp with brothe and vinegre: caste ther-to poudre piper, and
salt, sette on the fire, boile it, and melle it forthe.
Fry the bread slices in the dripping or other fat until light gold.
Break them into small pieces and put them in the goblet of an
electric blender with all the other ingredients. Process until fully
blended. Turn the mixture into a small pan and simmer for 2-3
minutes, stirring. Taste and add any extra pepper needed to make it
pungent but not fierce. Serve it in a warmed sauce boat with veal or
venison.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and

Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany
Hall-Graham Date: 05-27-94
Yield: 6 servings
PEPPER SAUCE FOR VEAL OR VENISON ENGLAND, 15TH CENTURY
8 slice fried bread

4 tablespoon meat stock
1/4 teaspoon pepper
1/2 teaspoon salt
"Sauce Piper for Veel and for Venysoun" from "Two Fifteenth-century
Cookery Books"
"Take the fried bread, which you have soaked in the meat stock and
vinegar, and add the pepper and salt. Puree in a blender and then put
in a saucepan; bring to a boil and simmer until the sauce is thick
and smooth."
_Seven Centuries of English Cooking_ Compiled and Updated by Maxime

de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett
Yield: 1 unknown
Page 988
PERFECT CORN SOUP & FRY BREAD
1/2 # bacon or salt pork, diced ( do not; drain grease )

1 med onion, diced
3 stalks of celery, diced
brown in stock pot.
2 # frozen corn ( i use mine from the g; arden that i have put up
2 cans of white or yellow hominy ( juices; too )
4 large potatoes peeled and diced
well ty for the welcome,,, and the group made it home safe and sound..
Roads weren't to bad,, but was glad to see the porch light of the house.
Will relate powwow experience tomorrow,, but for now I wanted to try and
give you the corn soup recipie I use at every gathering, and you are
correct,no matter what the temp ,, the soups are always the first to go. .
Make enough stock to cover contents of indg. plus about 3' above
** I prefer to use chicken base and make my stock for this soup.
Bring all to a boil, reduce heat and let simmer for about an hour.
Season with salt and pepper to taste
Page 989
PERUVIAN MESQUITE CHICKEN STIR-FRY
1 lb. chicken leg & thigh meat,skinless/b; oneless

2 cups broccoli florets
1/3 cup olive oil
1 cup carrot coins, 1/8' thick
1 spanish onion, medium, cubed 1'
1/2 cup celery, sliced 1/8' thick
1 bell pepper, 1/2 green & 1/2 red, cubed; 1'
1 tsp salt
1 yellow squash, 6 to 8 inches, cut into 1/2; ' coins
1 tsp garlic, minced
1 zucchini, 6 to 8 inches,cut into 1/; 2' coins
1/4 cup sweet peruvian mesquite meal
2-3 each chiltepin peppers
Prepare sauté pan with 1/2 of the olive oil.

*
Cut chicken into 1-1/2' cubes and place chicken into olive oil coating them
evenly.
*
Sprinkle Sweet Peruvian™ generously over both sides of the chicken.

*
Heat sauté pan to medium heat and brown chicken until done turning often.
This should take about 10-12 minutes.
*
In another sauté pan add remaining olive oil and place onions, bell peppers
& celery on medium heat. Cook until onions begin to brown on the edges
then add garlic.
*
Add carrots and broccoli and cook for about 5 minutes and add yellow squash
and zucchini and cook until hot and remove. Total time should be about
12-14 minutes
*
Combine chicken to vegetables and mix well. Serve over brown rice pilaf.
*
Crush Chiltepin peppers and sprinkle around edge of plate as a garnish and
to use if a spicy taste is desired.
Yield: 4 to 5 people f
Page 990
PESOLE
1 pkg pesole
1 ; (fresh packed, frozen
1 ; (or dried)
2 large onions
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
3 lb beef
1 ; (hamburger or cubed chuck
3 lb venison
3 lb pork (steak or roast)
1 ; cubed
1 large can stewed tomatoes
1 ; (opt'l.)
1 green chili, chopped
1 ; (opt'l.)
Wash pesole 2-3 times (until deposit is gone). Boil in a very large
kettle in 3-4 quarts of water with onion, garlic, cumin, salt and
pepper for about 3 hours. Add water as needed. Brown bmeat, add to
soup mixture with tomatoes and green chili. Continue to boil until
pesole and meat are done. Pesole will double in size and will be soft
like hominy. Serve in soup bowls. This amount serves a very large
crowd. Serve with fry bread.
From Bonnie Russell - Pawnee Posted in rec.food.cooking by Steven P.

Thorn/Case Western Reserve Univ./ Cleveland, OH.
Yield: 1 batch
Page 991
PHEASANT & PIGEON TERRINE W/ CUMBERLAND JELLY

2 onions; very finely chopped
1 centiliter garlic; very finely chopped
1 fresh black pepper
2 sprigs fresh thyme *or*
1 . 1/2 tsp dried
1 cup port wine
1 1/2 lb pigeon & pheasant meat
1 . finely diced
1 lb lincoln sausages (pork link
1 . sausages)
14 rashers of streaky bacon
1 . (slices of bacon)
----CUMBERLAND JELLY----
2 teaspoon mustard powder
2/3 cup port wine
1 lemon rind (grated) & juice
1 orange rind (grated) & juice
2 teaspoon gelatine powder; unflavored
3/4 cup redcurrant jelly
To make the Cumberland jelly, put all the ingredients in a

saucepan. Over moderate heat melt the jelly - this takes a surprising
length of time, but don't be tempted to raise the heat and hurry up
the task or the jelly will just burn! Once everything is melted
together, pour into a warmed jar, cover and seal.
Heat the oil, add the onions and garlic and cook for a couple of
minutes, then add the grated lemon rind, plenty of pepper, the leaves
from the thyme sprigs, or dried thyme, and the port. Let the mixture
boil fast for 3-4 minutes then take the pan off the heat and leave to
cool completely.
In a bowl, mix together the diced game, the pork sausage meat and
the cold port wine mixture, using your hands to mix thoroughly -
messy, I know, but the only way to mix properly. Cover the bowl and
leave in a cool place for several hours, or overnight - the longer
the better.
Meanwhile, prepare a 2 lb / 9OO g terrine or loaf tin by lining it
with foil. Stretch the bacon with the blade of a knife on a board,
and lay the rashers/slices in the inside of the terrine widthways, to
line it evenly.
Pack the game mixture into the terrine and cover with foil. Put the
terrine into a roasting tin and add enough water to the tin to come
halfway up the sides of the terrine. Cook in a preheated moderate
oven (350øF/ 180øC /gas 4) for 1 3/4-2 hours.
Take the terrine out of the water when the cooking time is up.
Weight it - I use cans of tomatoes or similar - and leave it until
cold before storing in the refrigerator. Turn out to serve, cut into
slices about 2 inch / 1 cm thick. Accompany with the Cumberland
jelly. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink"
Page 992
Yield: 8 servings
Page 993
PHEASANT AMERIND
2 lb pheasant hen, cleaned (up to 2 1/2; lb)

1 onion, quartered
1 bay leaf
6 peppercorns
1 celery stalk, sliced
1 teaspoon salt
4 tablespoon butter
1 pinch thyme, powdered
1/4 teaspoon rosemary, dried and crumbled
1/4 cup mushrooms, chopped
2 tablespoon flour
2 tablespoon black walnut meats, finely chopped
COOK BIRDS: Split pheasant down the breastbone (or have your butcher
do this). Rinse the halves, place in a deep pot and barely cover
with water. Add bay leaf, onion, carrot, celery, salt and peppercorns.
Bring to rolling boil, then turn down heat and simmer for
approximately 30 minutes, or until tender. Remove foam and scum as
it forms. Remove bird(s) from broth, reserving the broth.
Using a heavy skillet, saute the halves in about 2 T of the butter

until golden. Place birds into small roasting pan or casserole with
just enough water to cover the bottom of the pan. Sprinkle with thyme
and rosemary. Bake, lightly covered with foil, for 30-40 minutes at
350 degrees F.
MAKE GRAVY: While the birds are in the oven, strain the broth and
boil rapidly down to about 2 cups.
Brown the mushrooms using the same skillet in which you browned the
pheasant. Remove the mushrooms and keep them warm.
Melt the remaining 2 T of butter in the skillet. Add the flour,

stirring up the browning from the pan. Cook over moderately high heat
until golden brown. Blend in the broth using a wire whisk.
Add mushrooms and continue cooking approximately 1-2 minutes. Turn

down heat, cover and keep warm until pheasant is roasted.
When the pheasants are cooked, remove them from the oven and scrape
the herbs from the skin. After placing the pheasant halves on a warm
platter (or leaving them in the casserole), pour the gravy over the
pheasant. Garnish with the chopped nutmeats and serve. This dish is
particularly good with wild rice.
NOTES:
* Pheasant in the North American tradition -- This recipe is adapted

from the exceptionally good, controlled-circulation Recipes Only
Magazine. The original dish was created by Mary Richard for use in
Page 994
her Teepee Restaurant, in Winnipeg. I found some of the ingredients

hard to locate in a hurry and used what I had available with good
results. You can substitute rock Cornish hen, guinea fowl, or chicken
for the pheasant and hazelnuts, filberts or walnuts for the black
walnuts.
: Difficulty: easy once you have the all the ingredients ready.
: Time: 40 minutes preparation, 80 minutes cooking.
: Precision: measure the spices.
: G. Roderick Singleton
: Syntronics Manufacturing Inc., Toronto, Ontario, Canada.
: gerry@syntron.uucp utzoo!syntron!gerry
: Copyright (C) 1986 USENET Community Trust
Yield: 2 servings
PHEASANT AND PICKLED WALNUT TERRINE
1 pheasant
1/2 bottle
1 lb streaky bacon rashers
1 salt
1 ground
1 jar pickled walnuts
1 red vermouth
Remove the meat from the pheasant. Chop into small pieces and
marinate in the red vermouth overnight.
Line a terrine mold with bacon. Drain the pheasant meat and arrange
half in the mold. Season with salt and pepper. Put a layer of walnuts
on top and fill the rest of the mold with the pheasant. Season. Cover
with bacon.
Set the mold in a bain marie and cook in a preheated oven at 350
degrees for 45 minutes. When cooked, ease the terrine away from sides
of the mold and leave to cool in the mold. Turn out for serving.

Yield: 6 servings
Page 995
PHEASANT AND PIGEON TERRINE W/ CUMBERLAND JELLY

2 onions; very finely chopped
1 centiliter garlic; very finely chopped
1 fresh black pepper
2 sprigs fresh thyme *or*
1 . 1/2 tsp dried
1 cup port wine
1 1/2 lb pigeon & pheasant meat
1 . finely diced
1 lb lincoln sausages (pork link
1 . sausages)
14 rashers of streaky bacon
1 . (slices of bacon)
----CUMBERLAND JELLY----
2 teaspoon mustard powder
2/3 cup port wine
1 lemon rind (grated) & juice
1 orange rind (grated) & juice
2 teaspoon gelatine powder; unflavored
3/4 cup redcurrant jelly
To make the Cumberland jelly, put all the ingredients in a saucepan.

Over moderate heat melt the jelly - this takes a surprising length of
time, but don't be tempted to raise the heat and hurry up the task or
the jelly will just burn! Once everything is melted together, pour
into a warmed jar, cover and seal.
Heat the oil, add the onions and garlic and cook for a couple of
minutes, then add the grated lemon rind, plenty of pepper, the leaves
from the thyme sprigs, or dried thyme, and the port. Let the mixture
boil fast for 3-4 minutes then take the pan off the heat and leave to
cool completely.
In a bowl, mix together the diced game, the pork sausage meat and
the cold port wine mixture, using your hands to mix thoroughly -
messy, I know, but the only way to mix properly. Cover the bowl and
leave in a cool place for several hours, or overnight - the longer
the better.
Meanwhile, prepare a 2 lb / 9OO g terrine or loaf tin by lining it

with foil. Stretch the bacon with the blade of a knife on a board,
and lay the rashers/slices in the inside of the terrine widthways, to
line it evenly.
Pack the game mixture into the terrine and cover with foil. Put the
terrine into a roasting tin and add enough water to the tin to come
halfway up the sides of the terrine. Cook in a preheated moderate oven
(3500F/ 1800C /gas 4) for 1 3/4-2 hours.
Take the terrine out of the water when the cooking time is up.
Weight it - I use cans of tomatoes or similar - and leave it until
Page 996
cold before storing in the refrigerator. Turn out to serve, cut into
slices about 2 inch / 1 cm thick. Accompany with the Cumberland jelly.
"Lady MacDonald's Scotland: The Best of Scottish Food & Drink"

: by Claire MacDonald
A Bullfinch Press Book by Little, Brown & Co., London
ISBN = 0-8212-1809-3

From: Kneadles@esosoft.Com (Hugs) Date: Fri, 13 Mar 1998 08:41:44
~0600
Yield: 8 servings
PHEASANT BRAISED IN GIN AND JUNIPER
1 whole pheasant
1 black pepper
1 thin sheets of pork fat or
1 blanched sliced bacon
3/4 cup slivered shallots or green
1 onions
2 bay leaves
2/3 cup good gin
1/4 cup dry sherry
3 cup rich game bird or chicken
1 stock
2 tablespoon butter (optional)
Season the pheasant with salt and pepper and truss to help maintain
its shape. Completely wrap the bird with the pork fat, tying with
twine if necessary.
In a heavy bottomed casserole, sear the bird until golden brown on all
sides. Remove the pheasant and pour off the fat. Add the oil and
shallots and saute until just beginning to color. Add the juniper,
bay leaves, liquids and pheasant, cover the casserole and simmer for
35 to 45 minutes or until bird is tender (check at leg joint).
Remove the pheasant to a serving platter, discard fat wrap and keep
warm. Strain braising liquid, discarding solids and skim off fat.
Reduce mixture quickly over high heat to a light sauce consistency.
Off heat, whisk in the parsley and butter and season with salt and
pepper.
Carve pheasant into serving pieces, and ladle with sauce and serve
immediately.
Yield: 2 servings
Page 997
SOURCE: John Ash Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#JA9759 From: Dave Drum Date: 11 May 97
Yield: 1 servings
PHEASANT CASSEROLE(ENGLISH)
2 pheasants
2 tablespoon beef dripping
1 onion
1 carrot
1 stick of celery
1 salt and pepper
2 glasses red wine
Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping in
a thick frying pan and brown the pheasant joints. Remove from the pan
and place in a casserole dish. Place the vegetables in the frying pan
and cook for 2 minutes, add the red wine and bring to the boil. Pour
the mixture over the pheasant joints, season and cover the casserole.
Cook in the oven for 1-1 1/2 hours until tender.
Yield: 4 servings
Page 998
PHEASANT DELUXE
1 larg
1 cleaned
3 eggs -- beaten
4 cup broth
1 cup mushroom soup -- undiluted
1 onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup celery -- chopped
1 1/2 cup american cheese -- grated
4 cup ritz crackers -- crushed
1 simmer pheasant in salted
1 water until tender; remove
1 bones cut meat into
1 small pieces, set aside. beat
1 eggs, add broth and soup.
1 add onion, pepper,
1 salt, celery, cheese and
1 crackers add pheasant meat
1 (can also use chicken
1 meat) and place in 9x13 inch
1 baking dish/pan. bake at 350
1 pheasant -- dressed and
1 chopped
1 f 1 hour.
1 makes 9-10 servings
Recipe By :
From: "Bill Spalding" <billspa@icanect.
Yield: 1 servings
Page 999
PHEASANT SMITANE
4 lb pheasant
1 sliced salt pork or bacon
1 butter
4 cup apples; diced, tart
2 tablespoon calvados
2 cup sour cream
Bard the bird with the salt pork or bacon. Brown it in butter in a
heavy pan. Then place it in a casserole with the drippings. Cover
tightly and let simmer over low heat until tender, about 45 min. Add
apples, Calvados and sour cream and cook over low heat until apples
are tender. Do not let it boil. Serve with rice or wild rice.
From the Joy of Cooking. Posted by Jim Weller
Yield: 3 servings
PHINEAS' PARTRIDGE-PIE
3 partridge
1/2 lb veal, cut 1/2-inch thick
1 1/4 teaspoon salt
3/16 teaspoon pepper
6 bacon slices
1/4 cup bacon fat
3 tablespoon flour
2 cup bouillon
2 whole cloves
1 sherry
1 flaky pastry
Cut partride in half lengthwise. Slice meat into six stirps. Sprinkle
partridge and veal with 1 teaspoon salt and 1/8 teaspoon of pepper.
Cut bacon slices in half and saute until golden brown. Put partridge
in bottom of 2-quart casserole and cover, with veal bacon. Add 1
tablespoon salad oil to bacon fat in skillet and gradually add 3
tablespoons flour. Stir in 2 cups bouillon and cook until thick. Add
cloves and remaining 1/4 teaspoon salt and pour over meat. Cover and
bake at 350F for 1 hour. Meanshile, saute mushrooms in butter until
tender. Place mushrooms and parsley over ingredients in casserole.
Pour sherry over all and top with your favorite flaky pastry dough
rolled to 1/8-inch thickness. Bake uncovered at 450F until pastry is
light brown.
Yield: 4 servings
Page 1000
PICADILLO TACOS
1-1/2 pounds ground beef

2 onions, chopped
1 green bell pepper, chopped
1 small can or 2 tablespoons fresh jalapeno; peppers, chopped
3 tomatoes, peeled and chopped
1/2 cup water or beef stock
1 teaspoon oregano
1/2 cup raisins
1/2 slivered almonds
1/3 cup green olives, stuffed with pimiento; , sliced
salt and fresh ground pepper
This Latin American and Southwest spicy mixture of minced meat makes a
great dish for a crowd when you double or triple this recipe. It can be
served plain or as you would serve tacos with all the accessories.
Sauté the onion, garlic and a wee bit of oil in a large heavy pan. When
they are soft, add the green peppers and the jalapenos and cook for just a
couple of minutes. Add the ground beef and brown it, then stir in the
tomatoes, tomato paste, water, oregano, salt and pepper. Simmer this on low
for about 15 minutes. Stir in the raisins, almonds and olives. Heat
through and taste to check seasonings. This Picadillo can be made in
advance. Refrigerate or freeze until needed.
PICKLED OR CORNED BEEF OR VENISON
3 lb salt
1/2 cup molasses or brown sugar
2 gal water
1/2 teaspoon saltpeter
It is best to cut the meat into 4-6 lb pieces. Have a barrel ready
and spread a layer of Salt on the bottom. Rub ea ch piece of the meat
with a mixture of Salt and Pepper and pack down in layers, covering
ea ch with a layer of Salt. The top layer should be of Salt. Let
stand overnight. In the morning pour on the brine made by mixing all
of the ingredients together, using 1 recipe for ea ch 25 lb s of
meat. (Dissolve the ingredients in the 2 gallons of Water stirring
until the Salt is dissolved. Test with an Egg; if it floats, fine, if
not, add more Salt.) Pour over the packed Salted meat and if
necessary pour on more Water to cover the meat. Invert a dish over it
and put a heavy weight on it, to be sure that the meat will not
float. It may be used in 2-3 weeks. For 100 lb s of meat double all
of the ingredients.
Yield: 10 servings
Page 1001
PIGEON WITH CHERRIES
2 good plump pigeons

1 oz drippings or bacon fat
2 sliced shallots or spring
1 onions
1 oz flour
1 bouquet garni (mixed herbs)
1/2 lb red cherries stoned
1/2 oz butter
1 cream
1 1/2 pint stock
Brown the pigeons slowly but throughly in the dripping in the

casserole. Lift them out and in the same fat brown the sliced
shallots. While the onions are browning split the pigeons in half and
trim the backbone with the sissors. sprinkle the flour in the pan and
brown lightly. Add the stock, bring to the boil and add the pigeons
with the bouguet garni. Cook in the casserole in a slow to moderate
oven for about 1 1/2 hours. then remove the pigeons carefully and
keep warm. Reduce the sauce by boiling quickly until it is of a
syrupy consistancy. Strain the sauce and replace it in the pigeons to
reheat throughly. Add cream to taste. Sauter the stoned cherries
quickly in the butter. Dish the pigeons. Pour over the sauce and
scatter over the cherries, which should be sizzling hot.
NB. The European wood pigeon is _Columba palumbus_ and is a large

bird of length 16-18 inches long and live weight of about 1lb. One
pigeon can *just about* feed two people but one pigeon per person is
a good meal but not too much.
Jonathan HUNTING@TAMVM1.TAMU.EDU rec.hunting
Yield: 1 servings
Page 1002
PIKANTE REHFILETSCHNITTEN

1/2 cup water
1 medium onion, peeled and cut into inch sli; ces
2 tablespoon finely chopped shallots, or
1 sub
2 tablespoon finely chopped scallions
2 inch piece of cinnamon
1 stick
1 small bay leaf
1 whole clove
3 parsley sprigs
1/8 teaspoon thyme
1/2 teaspoon salt
2 lb venison tenderloin, cut into inch-t; hick slices
3 tablespoon butter
2 tablespoon flour
2 tablespoon brandy
Venison Tenderloin in Spiced Brandy Sauce
In a small mixing bowl, combine the red wine, water, sliced onion,
shallots, cinnamon, bay leaf, clove, parsley, thyme, salt and a few
grindings of pepper. Arrange the venison slices in one layer in a
shallow baking dish and pour the marinade over them, turning the
steaks to moisten them thoroughly. Marinate at room temperature for
at least 2 hours, turning the steaks once or twice.
Preheat the oven to 300°. Remove the steaks from the marinade and
pat them thoroughly dry. Set the marinade aside. In a heavy 10- to
12-inch skillet, melt the butter over moderate heat. When the foam
subsides, add the venison steaks and brown them for 2 or 3 minutes on
each side, regulating the heat so they color quickly and evenly and
without burning. Transfer the steaks to a shallow baking casserole or
baking dish just large enough to hold them comfortably in one layer,
and set them aside.
Strain the marinade through a fine sieve set over a bowl, pressing
down hard on the vegetables with the back of a spoon before discarding
them. Add the flour to the fat remaining in the skillet, and cook
over moderate heat, stirring constantly, until the flour browns
lightly. Gradually pour in the strained marinade, chicken stock and
brandy. Stirring constantly with a whisk, bring it to a boil,
continuing to stir until the sauce is smooth and slightly thickened.
Taste for seasoning. Pour the sauce over the venison steaks and bake
in the middle of the oven for 10 minutes, basting them occasionally
with pan juices. Serve at once, directly from the casserole, or on a
large heated platter.
NOTE: In Germany the venison is browned in butter as described above.

Because butter alone burns easily, you may prefer to use 2 tablespoons
Page 1003
of butter combined with 1 tablespoon of vegetable oil. (Or just use

clarified butter)
from Time-Life Foods of the World, Recipes: The Cooking of Germany.

From: Sackv@uni-Duesseldorf.De (Victor Date: Thu, 15 May 2003 06:13:08
+0200
Yield: 4 servings
PIKUNII GREEN CHILI BUFFALO
3 lbs cubed buffalo stew meat

3 tablespoons oil
3 ramps or leeks, diced
1 tablespoon and 1-1/2 teaspoons minced garlic
1-1/2 lime, juiced
3 jalapeno pepper, seeded and chopped
9 green native* onions, chopped
3/4 cup chopped fresh cilantro, or to taste
2 1/2 cups tomatillo salsa
Cook Time:
25 Minutes
Ready In:
40 Minutes
* Mexican green onions
1. Heat oil in a large skillet over medium-high heat. Add the ramps/leeks,
and cook for a few minutes, then stir in the buffalo stew meat, and garlic.
Cook, stirring frequently until meat is evenly browned.
2. While the buffalo is cooking, stir together the lime juice, jalapeno,
cilantro and native onion. When the meat is browned, stir in the cilantro
mixture and oregano. Pour in the salsa, cover and cook for about 10
minutes, stirring occasionally, until the meat is cooked through. Serve
with fry bread.
Yield: servings: 12 se
Preparation Time (hh:mm): 15 Mi
PIT ROASTED VENISON
recipe
Early in the morning, dig a deep pit, put rocks in the bottom and build a
roaring fire on top. When the fire burns down, put down willow branches and
fresh bay leaf branches. Wrap the venison in a hide or rush mats to keep it
clean. Cover it up with more bay branches and cover with the earth. Let it
cook
the whole day. Dig it up for dinner.
Page 1004
PLANKED VENISON OR MOOSEMEAT
1 aged venison
1 one bulldog
1 one fine oak plank
1 sufficient bourbon and
1 branch
Place favorite seasonings on plank. Place venison on seasonings. Pour

one bourbon, sip whilst petting bulldog. Place plank with venison
towards campfire and allow to cook slightly on each side (turn the
venison once). When just heated through, pour another bourbon and
place venison in front of gracious bulldog. Put plank in fire and
enjoy watching bulldog eat venison by the light of the fragrant
campfire whilst sipping the bourbon.
Cal. from fat = 0 Sat Fat Gms = 0
Al Knoll email: alf@hpptc38.rose.hp.com
Yield: 1 servings
PLANTAIN SOUP
1/2 lb. venison or bison round

1 soup bone
6 c. of water
1 T. of salt
3 cloves of garlic
3 tomatoes
1 green pepper
1 spring parsley
1 onion
2 c pulverized plantain chips*
1 c plantain chips, whole
Cut meat into two inch cubes. Place all ingredients in a large casserole
and
allow to stand for
half an hour. Bring ingredients to boil, reduce to medium heat and simmer
for approximately 2 hours, keeping casserole tightly covered. Strain broth.
For each cup of broth use 1/2 cup of pulverized green plantain chips. Mix
well. Reheat before serving and top with whole chips when serving.
*The plantain in this recipe is the banana looking type, not the green
leafy
kind.
Yield: 4 servings.
Page 1005
POACHED RABBIT WITH BRUSCHETTA AND MESCLUN
1 spanish onion, peeled and

1 sliced
2 stalks of celery, chopped
2 small carrots, chopped
2 sprigs of thyme
2 bay leaves
1 rabbit
2 cloves of garlic, quartered
16 small fresh sage leaves
600 ml extra virgin olive oil
1 crusty italian ring loaf of
1 bread (preferably day-old)
1 mesclun, to serve
1 lemon wedges (optional), to
1 serve
Bring 6 litres of salted water to the boil in a large saucepan. Add

onion, celery, carrot, herbs and peppercorns and return to the boil.
Skim surface. Add rabbit and return to the boil. Reduce heat to
lowest setting, cover and simmer very gently for 1 hour, or until
rabbit is tender. Remove from heat and cool rabbit in cooking liquid.
Remove rabbit from liquid, strip meat from bones and place it in a
single layer on a plate or tray. Season meat generously with salt and
freshly ground black pepper. Return bones to cooking liquid and boil
again to make stock to freeze for another purpose, if desired.
Transfer rabbit to a bowl. Add garlic, sage and oil just to cover.
Using your hands, mix ingredients to combine, then cover and
refrigerate for 48 hours. Cut bread into 1cm-thick slices and brush
both sides with remaining oil combined with 1 teaspoon sea salt.
Place in a single layer on a rack on an oven tray and bake at 150C
for 30 minutes, or until pale golden. Using a slotted spoon, remove
rabbit from oil, and serve at room temperature with warm bruschetta,
mesclun and lemon wedges, if desired. Bon Appetit - Exec.Chef Magnus
Johansson
Source: Australian Gourmet Traveller July '94
Yield: 4 servings
Page 1006
POLISH ROAST GOOSE OR DUCK
1 cleaned goose or ducks -

1 (allow 1 pound
1 per person)
1 boiling marinade
1 (perhaps the beer bird
1 marinade); see *
1 note
1 salt; to taste
1 small onion per bird
1/2 apple per bird
1 tablespoon crushed marjoram for a
1 goose
1 (or 1 teaspoon crushed
1 marjoram per duck)
1 larding salt pork; as
1 needed
3 tablespoon melted butter; mixed with
1/2 cup cold water
* Note: See the "Beer Bird Marinade (especially for pheasants)"

recipe which is included in this collection.
Pour boiling marinade over the bird(s); when cool enough to handle
wrap in cheesecloth soaked in marinade. Refrigerate for 2 days.
Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in
each cavity (to be discarded before serving). Rub skin with marjoram
and lay a strip of larding salt pork over the breastbone. Roast at
300 degrees, basting with butter-water mixture every 10 to 15
minutes. Roast at 18 to 20 minutes per pound for a large goose, 15
to 20 minutes per pound for ducks (approximately 2 hours for a goose,
30 minutes for a duck). Increase heat to 400 degrees toward the end
of cooking time to crisp.

Yield: 1 servings
Page 1007
PORCINI-MOREL CRUSTED BISON STRIP LOIN
2 each bison- center cut, n.y. strip loin,; 12oz wt.

1 teaspoon canola oil
1/2 tablespoonsalt: black pepper mix 50/50
1 tablespoon mushroom crust- recipe follows
1 1/4 cup wild rice- barley risotto base- rec; ipe follows
1 each roma tomato- seeded, diced 1/2'
2 stalks green onion- sliced 1/4'
2 each portabella mushroom- whole cap only; , stem cut
2 teaspoons olive oil
2 each thyme sprig
2 each italian parsley sprig
3 tablespoon whipping cream
1 tablespoon brandy
1 teaspoon thyme- fresh, minced
crust
1 tablespoon dried porcini mushrooms- minced fin; e
1 tablespoon dried morel mushrooms- minced fine
2 teaspoons salt
1/2 teaspoon whole dried thyme
rice
1/3 cup barley
1/3 cup wild rice- pre blanched, 15 minutes; in boiling water
1/2 cup beef broth
2 tablespoon yellow onion- diced 1/4'
1/4 tespoon garlic- minced
1/2 teaspoondried porcini mushrooms- ground
with Wild Rice-Barley Risotto
Mushroom Crust:
Yield 3 Tablespoons
Combine and process all ingredients in a food processor until a fine mince
is achieved. Transfer, wrap and store at room temperature until needed
WILD RICE-BARLEY RISOTTO BASE:
YIELD: 1 1/4 CUP
Place the olive oil, garlic and onions in a sauté pan over medium hear,
cook until the onions begin to sweat. Add the barley and toss until the
barley is coated and pearalized, add the wild rice and slowly add the beef
and chicken broth a little at a time, letting the liquid reduce completely
before adding more. Constantly stirring
After you have added all the broth, add the porcini powder, brandy and
cream, stir and reduce.
Remove from the heat and let cool. Transfer and store refrigerated until
needed
Page 1008
WHEN ORDERED:
Place the broth in a sauté pan, add the risotto base into the pan, begin to
heat when creamy add the tomato and green onions, and heat to 150. If
needed add more broth to keep creamy, but still somewhat stiff.
Meanwhile, baste the steaks with 1 teaspoon of canola oil; season the steak
with ½ teaspoon salt and pepper and 1 tablespoon of the mushroom crust
coating the steaks entirely. Cook the steaks on a BBQ or in a broiler to
the desired doneness.
Meanwhile, baste the Portabella mushroom with olive oil, season with the
salt and pepper. Grill on a BBQ grill or in a broiler until cooked through
with some char mars evident. Slice each cap on a slight diagonal into four
slices; fan the slices out on the plate from the middle of the plate to the
top.
Place the wild rice-barley risotto in the center of the plate, slightly
overlapping the front side of the Portabella mounded high. Place the steak
propped up on the front side of the risotto, then garnish the middle of the
risotto with the parsley and thyme sprig.
Yield: 2 servings
PORK AND POZOLE WITH CHIPOTLES
4 cups cooked or canned pozole (or hominy)

1 pound pork shoulder, trimmed of excess fa; t and cut into chunks
1 tablespoon fresh oregano or marjoram, or 1 tea; spoon dried
1 dried chipotle, or 1 chile en adobo, or t; o taste
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
chopped fresh cilantro leaves for g; arnish
lime wedges
1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and

onion in a saucepan that will fit them comfortably. Add water or
some pozole cooking liquid to cover by about an inch, and turn
heat to medium high. Bring to a boil, then adjust heat so mixture
simmers steadily. Cook, stirring occasionally, until pork is
tender, about an hour; add liquid if necessary.
2. Stir in garlic and cook a few minutes more. Taste and adjust
seasoning. Mixture should be a little soupy. Serve in bowls,
garnished with cilantro and lime wedges.
Yield: 4 servings.
Page 1009
PORK AND VENISON TERRINE
2 lb pork shoulder or butt

1 lb chicken liver, cleaned of
1 bile
1 large onion
2 centiliter garlic
1 several sprigs fresh thyme
1 several sprigs fresh
1 parsley
2 teaspoon salt
2 eggs
1/4 cup heavy cream
1/4 cup brandy
3 tablespoon flour
1/2 teaspoon ground mace
Pass the pork shoulder and venison through the medium die of a
grinder for a coarse grind. Place the chicken liver in the bowl of a
food processor and pulse to a fine paste. Combine the liver, pork and
venison in a large bowl that has been chilled in the refrigerator.
Chop the onion, garlic, thyme and parsley in the processor until very
fine and add to the meats in the cold bowl. Combine the salt, pepper,
eggs, cream, brandy, flour, cinnamon and mace and add to the meat
mixture. Mix well and chill the entire mixture for 30 minutes.
Line a large loaf tin with plastic wrap, pour the terrine mixture in,
tamping down to insure an even layer. Cook the terrine in a water
bath in the oven by heating some water in a tea kettle, place the
prepared terrine into a roasting pan set in the oven, and pour the
hot water into the roasting pan, being careful not to get any water
into the terrine. Bake for about 90 minutes or until the meat reaches
an internal temperature of 155 degrees. Remove from the oven and
cool. Place a sheet of plastic wrap over the terrine, poking holes in
the plastic so that hot air can escape. Place 2 to 3 pounds of weight
(such as dry beans still in the bag) on top of the plastic wrap to
weigh down and compress the terrine and refrigerate overnight.
Remove from the oven and cool. Refrigerate overnight and serve cold
with mustard, pickles and green bean salad.
Yield: 12 to 15 slices
c. Michael Lomonaco 1997 SOURCE: Michael's Place Cooking Show

Copyright 1997, TV FOOD NETWORK SHOW #ML1B11
From: Dave Drum Date: 23 Jan 98
Yield: 4 servings
Page 1010
PORT WINE SAUCE FOR VENISON
1/4 pint port wine

1 tablespoon rowanberry or redcurrant jelly
1 gravy from the venison
1 tablespoon flour
1 tablespoon butter
(After cooking venison)
Strain off pan juices
Boil rapidly on stove top to reduce by half.
Rub flour into butter, add to thicken, stir well.
Add port, redcurrant (or rowan jelly), mix very well.
Serve over venison or separately as desired.
NOTES : If you live in hunting country, here's a new taste for Roast
venison. Rowanberry jelly is made from the red berries of the rowan
tree (mountain ash). This is a sacred tree in Scotland; it averts
disaster and keeps evil spirits away, which is why it is so common in
Scottish Highland and Nova Scotian gardens.
Yield: 4 servings
PORT WINE SAUCE FOR WILD DUCK WWW.BACKHAUL.NETOK/SCOTSAUC
2 tablespoon port wine

2 tablespoon dundee marmalade
1 tablespoon mushroom ketchup (optional)
1 or
1 tablespoon mushroom relish (optional)
1 salt; cayenne pepper; black
1 pepper
Deglaze pan with Port. Reduce pan juices on stove top with marmalade
(and optional mushroom ketchup or relish). Serve separately from bird
From: Michael Loo Date: 03 Sep 98
Yield: 4 servings
Page 1011
POSOLE SOUP
broth:
6 lbs pigs' feet cracked or cut
3 tbs fresh organo leaves,or 3 tsp dried
2 large onions sliced
6 bay leaves
2 heads garlic cut in half
3 tsp black pepper
10 whole mild red chiles
2 tsp cumin
1 tsp dried thyme
1 tsp salt
5 gallons water
fixings:
1 head garlic
1 tbs fresh oregano, or 1 tsp dried
2 lbs prepared posole
2 lbs lean pork diced
garnish:
1 head cabbage, very thinly sliced
12 radishes sliced thin
1/2 cup red chile or ranchero sauce
Simmer broth ingredients in water 6-8 hours, skimming to remove excess fat
and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet
and return to stock.
Add posole, pork, oregano. Simmer 4-5 hrs, adding more water as needed, and
skimming. Remove garlic head, taste for salt. Ladle soup and fixings into
large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh
oregano is availabl, a sprig of that.
Yield: serves 12
Page 1012
POSOLE:
5 # marinated pork, grilled and diced,

2 med or large yellow onions small dice
6 fat cloves of garlic
spice section: 2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
tomato product section: 15 oz can t; omato sauce
2 ea. 14.5 oz can chopped tomatoes
Sweat onions until translucent and tender. At that point add the garlic and
continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder
(1 tsb. ea.) and half of the tomato product. Do not caramelize or brown
the onions/garlic.
Add the charred, diced pork and one 4 oz. Can of diced green chilies allow
to slightly cook. Add the Pork shoulder bone broth to cover the meat and
simmer an hour and a half until the meat is almost tender. At this point
add the White Hominy, green chili and remainder of spices. Simmer for 30-40
minutes.
Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas
or Frybread.)
Production Notes:
It is important that you fabricate, marinate and char your pork first.
Remove the shoulder bone brown in the oven or in a sauté pan and cover with
water for you broth. This will save you time and allow the cooking
preparation process to go smoothly. Char, dice and set aside while you chop
garlic onions and measure dry spices.
Gather all items and prepare to cook.
Yield: serves 15 easil

Page 1013
POSOLESTEW
By: Navajo
2 cups blue dried posole (dried whole homi; ny)

1/2 cup mild fresh green chiles, roasted, p; eeled
amd chopped or 1 4 oz can
1 3 fresh or canned jalapeqos, peeled, seeded; , chopped
1 onion, chopped
1 2 peeled, seeded, chopped tomatoes (a; bout 1 cup)
2 3 lb boneless pork roast
2 tsp dried oregano
1/4 cup choppeed fresh cilantro
salt to taste
his recipe (on Indian Health Service page) uses a

southwstern form of hominy, and it's also for outdoor grilling of the meat.
You an use canned hominy or perhaps you can find dried whole hominy at a
health-food store; if you use canned, naturally don't cook it before you
add it to the final stew phase, and only put it in for the last 40 minutes.
Dried hominy will cook up to a volume of 3 times, so 1.5 lbs dry would
equal an addition of at least 2-3 quarts canned (this is whole hominy, not
grits). Also, the meat can be roasted in an oven, and the peppers carred
under the broiler or in a very hot oven in a paper bag. This recipe resides
on the Indian Health Service server, which gives promise of more, I'll keep
checking back.
Rinse posole in cold water until water runs clear. Soak for several hours
or overnight in cold water. Place posole with water to cover in large heavy
covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer,
covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a
paper bag in a 4000 oven for about 10 minutes , remove, cool, peel (skin
slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs),
omit the cooking step. Add everything but the herbs and salt. Simmer,
covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred,
return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer,
covered, 1 more hour.
This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock)

mother's clan, Tachiinnii (Red runs into the water) Father's clan. She
favors using only fresh chiles, and likes it hot. She uses lean pork and no
salt, for health reasons. If you're not so sure about fiery southwestern
foods, use only 1 jalapeno, or use only mild green chiles, no jalapenos.
This and many others can be found in Spirit of the Harvest: North American
Indian Cooking (see main RECIPES page, cookbooks section).
Because we don't have the taste for such hot foods up north here as they do
in the southwest, when I make this posole I omit the jalapenos entirely,
and added the cilantro to Marilyn's recipe. I cook up a bowl of hotter
sauce for those who like it, and serve a (small) bowl of chopped jalapenos
on the side for the real cast-iron gullets among us. I probably never will
make the 2-day posole on the IHS server (seems kind of like you either have
to live on a rach or in a sururban house with a backyard barbeque), but
I've made Marilyn's many times, once 10 times the amount (in 4 pots) for a
large crowd.
Page 1014
Yield: serves 4-6
POSSUM STUFFING
1 onion; large, finely

1 chopped
1 tablespoon fat
1 possum liver; (optional)
1 cup bread crumbs
1 teaspoon red peppers; chopped
1 dash
1 egg; hardboiled, finely
1 chop
1 salt to taste
Brown onion in hot fat, add finely chopped liver. Cook until tender.
Add other ingredients plus enough water to moisten mixture. Mix, stuff
possum and skewer or sew the opening shut. Suggestions: Some parboil
the possum before roasting. Others remove the
Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998,

converted by MC_Buster.
From: Bbq@listserv.Azstarnet.Com Reply-Date: Thu, 26 Mar 1998 19:58:04
Yield: 1 servings
POT ROAST BEAVER
1 cut a small beavers

1 hindquarters in pieces. dip
1 in flour and brown in dutch
1 oven add 2 small onions and
2 bay leaves. add salt and
1 pepper to taste.
1 cover and let cook until
1 fork tender.
Posted By: Al Rice 1/94 From: Jim Bodle Date: 28 Jan 98
Yield: 4 servings
Page 1015
POT ROAST GEESE
1 goose
1 some onions and garlic
1 salt, pepper
1 worchestershire sauce
1 oil
1 chopped onions, garlic,
1 celery
Finely chop up some onions and garlic. About as small as you can.
Season it with salt, pepper and whistacher (how do you spell that!)
sauce. Make slits in the front of the goose breast next to the
wishbone down the length of the breast. Stuff the onions and garlic
mixture into the slits.
Place enough oil in the pot you plan to pot roast the goose so that
the oil is about 1/4" deep. Bring the oil to heat then place the
goose in the oil and sear it all around. This will help keep the
moisture in the goose.
Once the goose is seared remove from the oil and then add coursely
chopped onions, garlic, celery (and anything else you would like in
the gravy) to the oil. Saute the vegtables for a while. Once the
onions start to soften and turn clean, replace the goose and add
water. Once the water starts to boil, reduce heat to low and cover.
Every 20 minutes or so, check on the goose. Add water often and baste
the goose every time. Also turn goose every other basting.
Slow wet heat is very important to how this dish will turn out. Do
not add too much water at first and DO NOT LET WATER BOIL OUT. Keep
adding a little water every so often.
How long will it take to cook. A long time (3 hours or more)! The
goose will be done when you can stick a fork into the breast and
flake the meat out.
Well worth the cooking time (IMO)!!!
Ron Guidry rguidry@relay.nswc.navy.mil rec.hunting
Yield: 1 servings
Page 1016
POT ROAST OF BUFFALO
1 young buffalo rump roast

1 about 5 1/2-6 lbs.
1/4 lb chilled fat salt pork
1 larding strips.
5 cup big game marinade
1/4 cup lard or margarine
1 tablespoon flour
2 cup beef stock or strong bouilon
1 tablespoon tomatoe paste
2 tablespoon flour dissolved in:
3 tablespoon cold marinade
Insert larding strips at 2" intervals all over the meat. Put in
crock or ceramic or glass bowl and pour marinade over. Let stgand,
covered, in a cool place for 1 or 2 days, turning meat every few
hours so all surfaces are permeated. Remove meat and reserve
marinade. Wipe meat dry with paper towels. Heat lard in large deep
skillet or heavy pot and brown meat all over. Sprinkle with the
flour and add stock to cover. Add 2 cups of the marinade and the
tomato paste and cook, covered, over medium heat for about 1 hour or
until meat is tender. Remove meat to heated platter and keep warm.
Skim fat from pot and strain juices into saucepan. Thicken with the
flour-marinade if necessary. Slice meat and pour some of gravy over
it; serve remaining gravy in a sauceboat. Serves 10-12.
Serve with: candied yams or sweet potatoes.
Source: "COOKING WILD GAME", by Zack Hanle, 1974
Yield: 1 recipe
Page 1017
POT ROAST VENSION WITH SHREWSBURY SAUCE
1 1/4 kg boneless venison joint; (2 lb)

1 tablespoon groundnut oil
15 gm butter; (1/2 oz)
1 small carrot and 1 small onion
1 salt and freshly ground black peppe; r
1 sprig thyme and a bayleaf
1/2 bottle; (37.5 cl) light red
1 ; wine, eg beaujolais
1 an extra 15 g; (1/2 oz) softened
1 ; butter and 15 g
1 ; (1/2 oz) plain
1 ; flour
1 grating of nutmeg
1 tablespoon lemon juice; up to 2
You will also need a large flameproof casserole with a tight fitting
lid which will hold the meat comfortably.
1. Wipe the venison/joint with kitchen paper, heat the oil and butter
in the casserole. Brown the meat on all sides with the carrot and
onion.
2. Lightly season the meat, add the thyme, bayleaf and wine, heat to a
gentle simmer, cover and cook for 1 hour, turning the meat over
halfway through the cooking time, remove from the liquid, cover with
foil to keep warm.
3. Strain the liquid and discard the vegetables. Return the liquid to
the casserole, reduce it if necessary, to produce 450 ml (3/4 pint).
4. Using a whisk, add the redcurrant jelly and Worcestershire sauce.

Mix the soft butter, plain flour, mustard powder and nutmeg together
to form a paste and whisk this in gradually so that the sauce
thickens slightly and takes on a glossy appearance. Check the
seasoning, add the lemon juice and cook for a further 3-4 minutes
before serving.
NOTES : A delicious alternative to traditional roast meat.
Yield: 4 servings
Page 1018
POT ROASTED RABBIT
1 rabbit, wild, cleaned

2 cup bouillon or chicken stock
1 garlic clove, halved
4 bacon strips, smoked
1 cooking oil
1/4 cup bell pepper, chopped
6 oz mushrooms, can
1 teaspoon butter
2 tablespoon onion tops, chopped
1/2 teaspoon mustard, dry
1/2 teaspoon sugar
1/4 cup vinegar
4 tablespoon flour
One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let
stand a few minutes then rinse and wipe. Rub each piece with cut
garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black
iron pot; remove and set aside. Lightly flour rabbit and pan-fry til
well brown, adding cooking oil as needed. Remove rabbit, pour off oil
retaining about 1 Tbsp, and saute onion, bell pepper and parsley
until onions are soft. Meanwhile, brown mushrooms in butter. Return
rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer
slowly for 1 to 1-1/2 hours or until tender. Turn rabbit
occasionally, adding stock. After rabbit is done, remove & make gravy
with flour & broth. Suggestions: Subst. beer or wine for part of
bouillon. Use roux for gravy. Recipe date: 12/12/87 From: Dale Shipp
Date: 24 Dec 96 National Cooking Echo Ä
Yield: 1 servings
Page 1019
POT ROASTED RABBIT #1
1 rabbit, wild, cleaned

2 cup bouillon or chicken stock
1 garlic clove, halved
4 bacon strips, smoked
1 cooking oil
1/4 cup bell pepper, chopped
6 oz mushrooms, can
1 teaspoon butter
2 tablespoon onion tops, chopped
1/2 teaspoon mustard, dry
1/2 teaspoon sugar
1/4 cup vinegar
4 tablespoon flour
One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let
stand a few minutes then rinse and wipe. Rub each piece with cut
garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black
iron pot; remove and set aside. Lightly flour rabbit and pan-fry til
well brown, adding cooking oil as needed. Remove rabbit, pour off oil
retaining about 1 Tbsp, and saute onion, bell pepper and parsley
until onions are soft. Meanwhile, brown mushrooms in butter. Return
rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer
slowly for 1 to 1-1/2 hours or until tender. Turn rabbit
occasionally, adding stock. After rabbit is done, remove & make gravy
with flour & broth.
Suggestions: Substitute beer or wine for part of bouillon. Use roux

for gravy.
Yield: 1 servings
Page 1020
POT ROASTED VENISON BY HOLLY JONES
1 haunch venison, 3kg/6 1/2 lb

1 in weight
1 pint red wine
1 onion, peeled and sliced
2 bay leaves
2 fl oz oz balsamic vinegar
Mix together the wine, vinegar, onion, bayleaves and juniper berries
to make a marinade. Put the venison in a large dish and pour over the
marinade. Cover and leave in a cool place for 24 hours. Heat the oven
to 170C/325F/Gas 3. Take the venison out of the marinade and dry with
kitchen paper. Cook quickly to brown the meat in a non-stick frying
pan and put in a large casserole dish. Bring the marinade to boiling
point and add to the casserole. Season with salt and pepper and
cover. Bake in the oven for 3 hours. Take out the meat and allow to
rest for 10 minutes before carving. Reduce the marinade by a quarter
and stir in the jelly until glossy. Serve with the venison.
~0000
Yield: 4 servings
POTATO AND WILD LEEK (RAMPS) SOUP
6 slice bacon
4 cup chopped ramps (including
1 green)
5 cup diced red potatoes
3 tablespoon flour
4 cup chicken broth
1 cup heavy cream
In a large skillet or Dutch oven, fry bacon until crispy; set bacon
aside. Add ramps and potatoes to the skillet; fry on medium-low heat
until ramps are tender. Sprinkle with flour; stir until flour is
absorbed. Stir in chicken broth; simmer until potatoes are tender.
Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6.
:Southernfood.About.com
Yield: 4 servings
Page 1021
POTRAWKA Z GOLEBI (POLISH SQUAB)
1 pigeons
1 butter
3 onions
1 cup meat stock
2 tart papples
3 mushrooms
1 lemon; juice of
1 small glass of madeira wine
1 tablespoon butter
1 tablespoon flour
1 cup sour cream
Quarter the pigeons; Saute in butter for 15 minutes. Remove from

butter and slice three onions into pan. Fry onions until done. Add
meat stock, sliced apples, mushrooms, and lemon juice. Mix well and
bring to boiling point. Add wine. In another pan, brown flour in
butter and thicken the mixture. Dip pigeons in sour cream, return to
mixture and cook until tender. Pigeons may be fried or roasted like
young chicken.
From Treasured Polish Recipes, 1948
MMed by Dave Sacerdote, 3/96
Yield: 1 batch
Page 1022
POULE D'EAU JAMBALAYA - RABBIT

2 lb rabbit, deboned & cubed
1 garlic head, chopped
3 lb onions, chopped
1 can tomatoes, blended, ro-tel
1/2 worcestershire sauce, bottle
1 shallots, bunch, chopped
3 bell peppers, chopped
1 salt
6 bay leaves
3 parsley,
fresh/chopped/sprig 1 cn Mushrooms, button 3 lb

Rice, raw Brown sausage in a black iron pot (10 Qt min) over medium
heat for 10 minutes. Remove and put aside. Add rabbit to residual
juices in pot and cook uncovered over medium heat until well browned.
Add onions and garlic, cook covered until onions become transparent.
Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered
over low heat for 1/2 hour. Add celery, shallots, bell pepper and
salt to taste, and cook covered over low heat for 20 minutes. Now add
as much hot water as necessary to achieve consistency of stew. Turn
heat to high. When boiling (rolling), add bay leaves, parsley, rice
and sausage, mix well. Cook uncovered on high until liquid reduced to
level of rice. Cover and cook low for 1/2 hr. Turn mix, continue to
done.
Yield: 1 servings
Page 1023
POULE D'EAU JAMBALAYA #1

2 lb rabbit, deboned & cubed
1 garlic head, chopped
3 lb onions, chopped
1 can tomatoes, blended, ro-tel
1/2 worcestershire sauce, bottle
1 shallots, bunch, chopped
3 bell peppers, chopped
1 salt
6 bay leaves
3 parsley,
fresh/chopped/sprig 1 cn Mushrooms, button 3 lb

Rice, raw Brown sausage in a black iron pot (10 Qt min) over medium
heat for 10 minutes. Remove and put aside. Add rabbit to residual
juices in pot and cook uncovered over medium heat until well browned.
Add onions and garlic, cook covered until onions become transparent.
Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered
over low heat for 1/2 hour. Add celery, shallots, bell pepper and
salt to taste, and cook covered over low heat for 20 minutes. Now add
as much hot water as necessary to achieve consistency of stew. Turn
heat to high. When boiling (rolling), add bay leaves, parsley, rice
and sausage, mix well. Cook uncovered on high until liquid reduced to
level of rice. Cover and cook low for 1/2 hr. Turn mix, continue to
done.
Yield: 1 servings
Page 1024
POUNDED BUFFALO ROAST
5 lb. buffalo roast

2 lb. shelled pecan halves
1/2 c. sugar
1 c. warm water
Preheat ove to 350º.
Place the roast, lightly seasoned with salt and pepper, in a well-greased
roasting pan. Roast for 60 mintues until moderately well done. Remove roast
and allow to cool about 30 minutes. Reserve drippings. Lower the oven to
325º.
Cut cooked and cooled roast into pieces and pound or run through
hand-grinder with coarse blade. Spread coarsely ground or pounded meat into
another broad roasting pan. Place the first roasting pan with the
drippings back over a low heat and deglaze the pan juices with 1 cup of
warm water, stirring and scraping all meat residue from the pan sides and
bottom into the broth. Simmer for about 10 minutes, stirring constantly.
Pour broth over the ground meat in the second roasting pan, then sprinkle
the meat mixture with the pecan halves. Season overall with sugar, salt,
and pepper.
Place the meat (second roasting pan) in the 325º oven and roast for 20 to
25 minutes, stirring once to blend completely and serve hot.
Page 1025
POW-WOW SOUP LAKOTA STYLE
By: Glenn Brave
short ribs
beef boulion
dried corn
onion
carrots
celery
pepper mill pepper
salt
olive oil or canola oil
worcestershire sauce
potatoes or wide egg noodles
from the Black Hills of South Dakota

Oglala Lakota, Pine Ridge Reservation, Jug and LaVina Brave ... who learned
this from My Mother, LaVina
Soak the dried corn for a couple of hours before cooking to soften it so it
will finish cooking when the soup is done.
Fill pot with fresh cold water and add dried corn and two or three beef
boulion cubes and start to heat water to a boil.
Trim any large pieces of fat from short ribs and discard. Cut meat into
bite
size cubes. Save bones. Stew meat can be used as an alterntive in this
recepit, but short ribs offer superior taste and texture.
Heat skillet and add olive or canola oil then add diced short ribs and also
throw in bones. Add three or four dashes of worcestershire sauce and fry
meat
until it browns and is about half done. Just before removing meat from
skillet
add onions to pan and saute the onions for a couple minutes to enhance the
flavor.
When meat is browned and onions are complete add to pot of water and bring
to
boil. Be sure to add the bones to the soup as they make for a rich broth. I
purposly leave some meat on the bones because I like to eat the meat
directly
off the bones.
At this time add tomatoes. Be careful not to add to many tomatoes as you
don\'t want a soup with a strong tomato taste, only a very slight hint of
tomatoes
taste. When I cook soup for my family of three I only add two of the
tomotoes
from the can. And don't add the tomatoe juice from the can.
Dice celery and carrots and add to the soup pot.
Salt and pepper to taste. I normally go heavy on the pepper. Don\'t be
afraid
to add enough salt to soup pot, that way your not constantly adding salt to
your bowl of soup as you are eating.
Cover pot and and lower the temperature to bring soup to a simmer and cook
for an hour or two or until the dried corn is tender and meat is done.
About thirty minutes before soup is finished cooking, peel and quarter
potatoes and add to soup pot and cook until potatoes are cooked. You can
Page 1026
cook the
potatoes or noodles in a seperate pot if necessary and add to soup bowls
when
serving.
Note: And of course some good ole\' Indian Fry Bread is a standard with
this
recipe and a large glass of Kool-Aid, annet!! Servings: Unknown
PRARIE DOG
By: Guh Stoo
recipe
When I was 15 (1965), I stayed with an uncle who asked me to go hunt some
prarie dogs to eat. I thought he was kidding, but when he gave me the
single shot .22 I realized he was serious. I returned with 8 P Dogs and
this is how it was prepared. PDog was; 1. Gutted and singed clean of body
hair (fur?). 2. Diced potatoes, onions, chili, and assorted veggies which
were prepared in a paste-like manner were inserted into the PDog abdominal
cavity. 3. Laid out in head-to-toe fashion in a gunny-sack like
material(wet). 4. A small pit 2ft x 1ft x 8 inches was dug under a open
fire which had been already buring while the preparations were made. 5.
PDogs were placed in the pit and covered with earth, and a fire built over
it again. Approximatly 3 hours later,.... YUMMMMMIEEEE. Contrary to the
proverbial common saying, '......IT TASTES LIKE CHICKEN', it tasted like
Porcipine.
Page 1027
PREMIER SMOKEHOUSE CABBAGE AND VENISON SAUSAGE STEW
3 cloves
4 tablespoon butter (1/2 stick)
1 1/2 lb cabbage (shredded)
1 lb venison sausage
1 quart beef or venison broth (cut
1 to 1 pieces)
1/2 teaspoon pepper
5 potatoes (peeled & sliced
1 thin)
1 garlic
1 salt (to taste)
Crush the garlic on a cutting board with a chef's knife. Heat the
butter and add the garlic to a 4 - 5 quart pot. When the garlic
begins to sizzle, add the cabbage and stir-fry for 3 minutes. Add
the Venison Sausage, broth, potatoes and pepper. Cover and bring to
a boil, then lower the heat and let simmer for 20 minutes, or when
potatoes are tender. Correct for seasoning. To thicken, add roux of
4 Tbs. Melted butter with 4 Tbs. Flour.
OPTIONAL: Top with fresh raw vegetable sticks and/or top with melted
cheese.
America's Premier Smokehouse http://www.premiersmokehouse.com/
From: Hmmstudio@aol.Com (Hmmstudio)
Yield: 4 servings
PREPPING WHELKS
1 whelks
I crack away the shells. Use gloves because they had a purplish dye.
Save only the foot. Pound it with a mallet. Dip in egg; crumbs and fry
quickly.
Small but they have a taste similar to abalone.

From: Rainforest1950 <rainforest1950@ly
Yield: 4 servings
Page 1028
PRINCESS WHITEFLOWERS WINTER STEW
2 lbs. venison or beef (cubed)

4-5 carrots (chopped)
3-4 small onions (chopped)
2 green bell peppers
1 stalk leeks (cleaned ) (use only white's; of leeks)
3 c. beef stock
1 clove garlic (mashed)
1 basil leaf (crushed)
1/2 c. wheat germ
pepper to taste
2 tbls. corn oil
4 c. water
1 tomato (diced)
In lg. mixing bowl add meat and beef stock. Marinate overnight in
refrig.Cover with aluminum foil. Boil vegetables in water for 10
min.
Drain in sieve and set aside. Remove meat from refrig. Roll meat
pieces in
wheat germ,garlic and basil mix. Brown meat in oil. Add vegetables.
Simmer for 10 min. Add leeks and tomato.Simmer for 2 hrs. on low
heat
Stir occasionally.
Yield: serves 6-7

Page 1029
PROVENCAL STYLE VENISON DAUBE
1 1/2 cup dry white wine, dry white

1 vermouth or red wine
1/4 cup brandy
1 teaspoon salt
1 several grinding of fresh
1 black pepper
1 teaspoon ground thyme or sage
2 crumbled bay leaves
4 cloves of smashed garlic
2 cup thinly sliced onions
2 cup thinly sliced carrots
1 garlic and anchovy sauce
1 enrichment:
10 flat anchovy filets packed
1 in olive oil
2 tablespoon capers, drained
3 tablespoon olive oil, from the anchovy
1 can
1/4 cup finely minced parsley
Put the venison cubes into a large, non-reactive bowl (glass or

ceramic) and add all the marinade ingredients, mixing well. Cover and
marinate at room temperature for 3 hours or 6 hours or longer in the
refrigerator. Turn the meat occasionally in the marinade.
1/2 pound lean bacon, cut into slices 1 inch wide, 1/4 inch thick, and
2 inches long 1 1/2 cups fresh sliced mushrooms (about 6 ounces) 1
1/2 pounds of ripe tomatoes, peeled, seeded, juiced and chopped (or
use drained, peeled fresh pack tomatoes) You need about 2 1/4 cups
of tomato pulp About one cup of all purpose flour on a large square of
wax paper 1 to 2 cups of beef stock (preferably home made)
Preheat oven to 325 degrees F. Blanch the bacon in simmering water for
about 10 minutes. Drain and dry the bacon. Remove the venison from
the marinade and dry with paper towels. Line the bottom of an
ovenproof casserole with a few strips of the bacon. Strew some of the
marinade vegetables, some mushrooms, some tomato over the bacon. Roll
the venison pieces in the flour, shake off the extra flour and place
the venison on top of the vegetables. Cover the venison with a few
slices of the bacon and again strew vegetables over this. Continue
layers vegetables, beef, and bacon. End with a layer of vegetables
and 2 or 3 strips of bacon. Pour the liquid from the marinade over
this. Add enough beef stock to almost cover the contents of the
casserole. Bring up to a simmer on the range and then cover and place
in the oven. Regulate the heat so that the daube will simmer gently
for 2 1/2 hours. Remove and add the following:
Garlic and Anchovy Sauce enrichment
Mash the anchovy and capers together into a paste. Beat in the other
Page 1030
ingredients. (You may do all of this in a food processor.) Skim the

daube of fat. Pour on this anchovy enrichment and baste the venison
with the sauce. Cover the casserole and return to the oven until the
meat is tender or for a least another 30 minutes to give the
enrichment a chance to meld with the daube. Serve the daube with
parslied new potatoes, rice, noodles, or lots of sourdough baguettes.
Accompany with a green salad. Recipe courtesy of Susan Hattie
Steinsapir
Source: Gourmet Magazine, December 1969, p.121

From: "Amanda" <amanda@gate.Net>
Yield: 4 servings
Page 1031
PROVENCAL STYLE VENISON STEW
6 oz olive oil
1 sliced carrot
1 sliced onion
1/2 head of celery, cut into one
1 inch chunks
1/2 cup white wine
4 or 5 stalks of parsley
4 shallots
3 cloves of garlic
2 bayleaves
1 teaspoon rosemary
6 black peppercorns
1 salt
1 for stew:
3 lb venison roast, cut into
1 large slices
1/2 cup fresh herbs (thyme, rosemary
1 oregano, marjoram)
1/4 lb bacon cut into cubes
3 carrots
3/4 lb pitted black & green olives
1 salt and pepper
4 chopped tomatoes
Heat oil, add vegetables, allow to brown lightly. Add wine and other
marinade ingredients to the browned vegetables. Simmer for 30
minutes. Permit to cool and then use as a marinade.
For Stew:
Marinate the venison in the marinade for at least 24 hours.
Remove the venison from the marinade, reserving it, and saute the
meat in the bacon fat, cooking both sides. Put the meat in an
ovenproof casserole. Pour the marinade over it. Add a bit more wine
if necessary. Add the fresh herbs, the garlic, the bacon, the carrots
and the olives. If the olives are salty, you probably won't need more
salt.
Cover the meat with tin foil. Put the lid on the casserole. Bake in
a slow oven (about 275 degrees F) for at least 3 hours, or until meat
is tender. Ten minutes before serving, defat the sauce and add the
tomatoes.
Serve with lots of egg noodles, dressed with a bit of olive oil and
parmesan cheese and a ladle of sauce from the stew.
If you prefer, you may use red wine in the marinade rather than white
Page 1032
wine.
Susan Hattie Steinsapir rec.hunting
Marinade:
Yield: 1 servings
PUEBLO BARBECUED PORK ROAST
1 stephen ceideburg
4 dried juniper berries, crushed
1/2 teaspoon crushed coriander seed
1 bay leaf
4 large ripe tomatoes, quartered, seeded
1 1/4 cup water
1/3 cto 1/2 c honey
1 tablespoon ground new mexican red chile
1 dried medium-hot new mexican red ch; ile, crushed
2 teaspoon salt
1 oz square unsweetened chocolate, grate; d
4 lb to 5 lb pork rib roast
From "American Game Cooking," by John Ask and Sid Goldstein.
Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berries, coriander seed and bay
leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered,
30 minutes. Add chocolate and simmer, uncovered, for 20 to 30
minutes, until fairly thick.
Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 hours, basting occasionally with sauce
and pan drippings. Let roast sit for 10 minutes in a warm place
before carving. Slice and spoon additional sauce over each portion.
PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g

carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg
sodium, 1 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Yield: 6 servings
Page 1033
PUEBLO BARBECUED PORK ROAST
1 stephen ceideburg
4 dried juniper berries, crushed
1/2 teaspoon crushed coriander seed
1 bay leaf
4 large ripe tomatoes, quartered, seeded
1 1/4 cup water
1/3 cto 1/2 c honey
1 tablespoon ground new mexican red chile
1 dried medium-hot new mexican red ch; ile, crushed
2 teaspoon salt
From "American Game Cooking," by John Ask and Sid Goldstein.
minutes, until fairly thick.
PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g

carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg
sodium, 1 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Yield: 6 servings
Page 1034
PUEBLO INDIAN PORK ROAST
1/4 c vegetable oil

1 1/2 c chopped onion
4 dried juniper berries,crushed
1/2 ts crushed coriander seed
1 bay leaf
4 lg ripe tomatoes, quartered, seeded
1 1/4 c water
2/3 c cider vinegar
1/2 c honey
1 tb ground new mexican red chile
1 dried medium-hotnewmexican red hile,crush; ed
2 ts salt
The ultimate Indian barbecue!

minutes, until fairly thick. Preheat oven to 350 degrees F.
Yield: 6 servings
Page 1035
PUEBLO INDIAN PORK ROAST
1/4 c vegetable oil

4 dried juniper berries,crushed
1 bay leaf
4 lg ripe tomatoes, quartered, seeded
1 1/4 c water
2/3 c cider vinegar
1/2 c honey
1 tb ground new mexican red chile
1 dried medium-hot new mexican red chile, c; rushed
2 ts salt
Heat oil in a large heavy saucepan and saute onions in it over

medium
heat until soft. Add garlic, juniper berries, coriander seed and
bay
minutes, until fairly thick. Preheat oven to 350 degrees F.
before carving. Slice and spoon additional sauce over each portion
Yield: 6 servings
Page 1036
PUEBLO LAMB AND WILD RICE
4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries

2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper
Crunchy pine nuts combine to make the rice even more memorable.
Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat
until onion softens and nuts are browned.
Add butter and rice to skillet; sauté 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes.
Add lemon, and spices to rice mixture, stir to combine.
Place a service of rice on plate. Top with lamb and tomatoes and serve.
Sprinkle with cranberries, salt and pepper.
Yield: 12 servings
PUEBLO POSOLE
2 cups dried red corn brand hominy

2 lbs. pork sliced, diced and browned with; a clove of garlic
1/4 cup new mexico ground red chile* or fre; sh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy,
covered, over medium heat until
kernels burst open and are 'al dente' (several hours). Add remaining
ingredients, cover, and simmer
until meat is tender (2 or 3 hours).
Page 1037
* Not chili powder as used for Texas Chili
PUERCO ENTOMATADO - YUCATAN
3 pounds pork, cut into 1' cubes

2 cups water
12 fresh tomatillos, husks removed (should e; qual about half the
volume of pork)
3 fresh green serrano chiles, whole
additional water for simmering toma; tillos and chiles
1 bunch fresh cilantro, coarsely chopped
1/4 medium white onion, coarsely chopped
optional: 2 or 3 small zucchinis (m; exican zucchinis, aka
calabazitas, preferred.) (should be; slightly less than the v
tomatillos.)
serve with: corn tortillas crumbl
Place the pork, half of the chopped garlic and 2 cups water in a
large saucepan (or in a pot.) Simmer uncovered, stirring
occasionally, until about 1/2 cup of water remains.
Meanwhile, in a small pot or pan with a lid, place the tomatillos

and whole serranos. Add water to cover (actually, they will float,
but you want enough water so they aren't resting on the bottom.)
Bring to a simmer, reduce heat, cover and let it simmer for about 20
minutes. Remove the tomatillos and serranos from the water (be
careful, as they will be hot,) remove stems from serranos (if
present,) and place in a blender. Also add the cilantro, the
remaining garlic, and the white onion to the blender. Blend until
smooth.
If using calabazitas/zucchinis, trim the ends, halve them

lengthwise, and cut into 1' long pieces. Place the pieces on top of
the pork (when only 1/2 cup of water remains with the pork.)
Pour the tomatillo mixture over the pork. Stir, bring back to a
simmer, and reduce heat. Simmer, uncovered, stirring occasionally,
about 30 minutes more, or until the sauce reaches the desired
consistency/concentration. Add salt and pepper, to taste.
This makes delicious soft tacos. Serve hot with warm corn tortillas,
crumbled white Mexican cheese (queso fresco or similar,) and white
rice (optional.)
Note: I recommend heating the tortillas separately on a hot

griddle/comal, and keep them wrapped in a small towel in a tortilla
warmer. This gives a much better result than microwaving them.
Page 1038
PUMPKIN PINE NUT BREAD - MODERN
2 c. all purpose flour

1/2 c. oil
3 eggs, beaten
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
3/4 c. milk
2 c. cooked pumpkin
1/2 tsp. salt
1 1/2 c. pine nuts, roasted
Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a

medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add
pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour
batter into 2 greased 5x9-inch loaf pans and bake for 45 minutes.
The pine nuts generally taste better if, before they're added to the mix,
you put them on a ungreased cookie sheet in the oven for about 10 minutes
at about 350-400 degrees. It roasts them a little.
Yield: 2 loaves
Page 1039
PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS
6 small (6 to 7 inches in diameter)

1 unblemished pumpkins
1 medium pumpkin (10 to 11 inches in
1 diameter)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
2 1/2 teaspoon salt
3/4 teaspoon freshlyground black pepper
2 tablespoon butter
4 cloves garlic, minced or
1 pureed
1 yukon gold potato, peeled
1 and diced
6 cup chicken or vegetable stock
1/2 cup cream, creme fraiche or sour
1 cream
Preheat oven to 375 degrees. Prepare the small pumpkins as though you
were making jackolanterns, cutting off and reserving top, scooping
out seeds and reserving, but stopping short of carving the face. Set
aside. Repeat preparation with the medium pumpkin, then cut it into
wedges along its natural grooves. Peel each wedge with a sharp swivel
peeler. Cut flesh into 2-inch chunks and set aside. In a small bowl
combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1
tablespoon butter into bits and divide between pumpkins. Replace
pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30
to 40 minutes until tender when pierced with a knife but still
intact. Remove from oven and set aside.
While pumpkins are roasting, prepare the soup: Heat remaining butter
along with olive oil over mediumhigh heat in large pot or Dutch oven
until foamy. Add onions and remaining salt and pepper and cook 5
minutes until softened and begin to color. Add garlic and cook 1
minute to release flavor. Add diced potato, chunked pumpkin flesh and
stock and bring to a simmer. Reduce heat and simmer 30 minutes until
potatoes and pumpkin are completely soft. Pass soup through a food
mill fitted with the fine blade into a clean pot. Whisk in cream,
taste and adjust seasoning and set aside.
Roasted pumpkins and soup should be done at about the same time. To
serve, remove tops from pumpkins and use a melon baller to scoop
balls of pumpkin flesh, leaving them in their respective pumpkins.
Carefully ladle soup into each pumpkin, filling about 2/3 full.
Replace pumpkin tops, place each pumpkin on a plate, and serve.
c.1996, M.S. Milliken & S. Feniger, all rights reserved

Page 1040
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07

~0400
Yield: 4 servings
QUAGLIE AL FORNO
8 quails, about 4 oz apiece

8 slice blanched bacon (or italian-style pa; ncetta)
3 tablespoon butter
3 fresh or dried sage leaves
1 salt
PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper
towels. Lay a round of pancetta over breast and thighs of each bird
and tie securely with string. Melt butter in an oven-proof casserole
just large enough to hold quails. Add sage leaves and quails. Brown
them over medium heat 3-to-4 minutes on each side. Sprinkle with salt
and pepper, and pour on the wine. Set casserole in oven and bake
20-to-25 minutes, until tender, turning quails once after 10 minutes.
Remove strings and serve in a heated dish.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Yield: 4 servings
Page 1041
QUAIL WITH CRAWFISH DRESSING
1 braces of quail
3 cup stock of crawfish
1 shells/heads, onion, garlic,
1 carrots and water.
1 pan of cornbread
1 cup onion
1 1/2 cup red bell pepper
1 cup celery
1 clove garlic
1 stick of butter
1 lb crawfish tail meat
1 spice mixtures:
1 teaspoon basil
1 teaspoon thyme
1 teaspoon red pepper (cayenne)
1 teaspoon salt
2 bay leaves
Okay, here's one of my favorite quail recipies:
You'll need a brace of quail per person. Pluck and draw the birds;
don't even think about skinning them.
Crawfish Dressing:
You'll need about three or four cups of stock. I make my stock from
scratch using crawfish shells/heads, onion, garlic, carrots and
water. Use about six cups of water to make 3 cups of stock. Bring
ingredients to a boil and simmer until reduced to 3 to 4 cups. NOTE:
you can use can chicken or duck stock if you can't find whole
crawfish (many places will sell you the cleaned tails in a vacuumed
packed packages). Also, heaven forbid, you could use a canned chicken
broth if you don't want to make a stock.
You'll need to run this mixture through a strainer to finish the

stock. It probably wouldn't taste to good with a mess of crawfish
shells in it ;-)
To make the dressing you will need cornbread. So bake it or buy it. I
can't really tell you how much exactly. I use as much as it takes to
absorb the liquids. I make a 9 inch cast-iron skillet's worth. I also
use white cornbread but it doesn't really matter that much.
Now that you have your stock and cornbread here is how you make it.
Chop the following: onion bell pepper (I use red ones) celery garlic
Make the spice mixture. Melt a stick of butter in a large skillet.
saute veggies in butter until tender. add spice mixture to veggies
add the three cups of stock and simmer a few minutes longer.
Add crawfish (between a half to a full pound of tail meat). Simmer

Page 1042
about five minutes.
with a slotted spoon, remove all veggies and crawfish and place into
a food processor or blender. lightly process (I usually don't over
do it here. I like to have small bits of crawfish in the dressing).
Return processed mixture to the stock. Use crumbled cornbread to

absorb the liquid.
Stuff the quail with the dressing and baste with butter. Roast birds
at 325 degrees, basting as often as needed. Roast time is dependent
upon number of birds. Once the skin turns a light golden brown, check
by trying to seperate one of the tiny little legs from the quail. If
it pulls from the side easily it's done. Explaining when a roasted
bird is done is hard for me to do. It's just something you gotta know.
Serve this with the remainder of the crawfish stuffing and a what ever
veggies you desire.
One other note of importance: Crawfish are not in season during the
start of quail season so use this recipie later in the season. It's
a cold weather dish anyhow. One other thing, do *not* substitute
shrimp for crawfish; they're completely different tasting crustaceans.
Enjoy, Ken "the cajun game chef" Ihrer Newsgroups: rec.hunting
Yield: 1 servings
QUAPAW FRIED RABBIT
1 rabbit skinned and washed

1 cup flour
1 teaspoon salt
1 pepper to taste
1 cooking oil
1 onion, diced
1 juice of 1/4 lemon
Cut rabbit up in pipeces desired. Roll pipeces in misture of flour,

salt, and peppper. Brown rabbit in 4 T. cooking oil. Add diced
onions and lemon juice. Cover and cook until done.
Yield: 1 recipe
Page 1043
QUINOA PUDDING - POSTRE DE QUINOA
By: Gourmet, November 2002
1 cup quinoa (6 oz), picked over

6 cups water
3 large eggs
1 cup whole milk
1 teaspoon vanilla
3/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or coarsely ground; walnuts*
1/4 cup dried currants or raisins
Linda Bladholm's South American friend Lilian Zamorano gave us

the recipe for this unusual but very tasty dessert. It's made with the
ancient Peruvian grain quinoa, which is a common side dish at
Peruvian restaurants.
* or a mixture
Accompaniment: honey or miel de chancaca* (brown sugar syrup)
Wash quinoa in several changes of cold water in a bowl, rubbing

grains between your palms, then drain well. Bring quinoa and 6 cups
water to a boil in a large saucepan, then reduce heat and simmer,
uncovered, until grains are translucent, 13 to 15 minutes. Drain well in
a sieve.
Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large
bowl until just combined. Stir in quinoa, bread crumbs, nuts, and
currants and pour into a buttered 9-inch square metal baking pan.
Stir together cinnamon and remaining tablespoon sugar and sprinkle

over top of pudding. Bake in middle of oven until a knife inserted in
center comes out clean, about 40 minutes. Serve warm or at room
temperature.
* Available at Latino markets.
Yield: 8 servings.
Page 1044
RABBIT "HUNTERSTYLE"
1 rabbit, cut up (2 1/2 - 3 lb

1 salt and pepper
4 cup water
1 onion, sliced
1 carrot, sliced
1 teaspoon whole peppercorns
1 cup burgundy or other dry red
1 wine
2 teaspoon minced shallots
1 env. french's brown gravy
1 mix
1 slice bacon, cut up
Season rabbit with salt and pepper; place in 3-quart casserole. Add
water, celery, onion, carrot, marjoram, peppercorns and 1 teaspoon
salt. Cover and bake at 450 F for 1 1/2 hours. Heat wine and shallots
in medium-size saucepan over high heat until wine is reduced to 1/2
cup. Strain 1 cup cooking liquid from rabbit; add to wine with tomato
paste, gravy mix, 1/4 teaspoon salt and pepper to taste; whisk
together. Cook bacon and mushrooms in small skillet over medium heat
about 8 minutes. Add to wine mixture; simmer 1 to 2 minutes. Serve
over rabbit.
From The Idanha Hotel, Boise, Idaho, in "America's Country Inn

Cookbook". Typed for you by Joan MacDiarmid. From: Joan Macdiarmid
Date: 05 Apr 98
Yield: 4 servings
Page 1045
RABBIT (OR CHICKEN) JAMBALAYA
1 seasoning:
2 whole bay leaves
1 teaspoon salt
1 1/2 cup finely chopped onions
1 1/2 cup finely chopped celery
1 1/2 cup finely chopped green
1 peppers
1/2 teaspoon ground red pepper
1/4 teaspoon ground red sandalwood (opt)
1 main ingredients:
1 (about 3-lb) rabbit or chicken
1/2 teaspoon tabasco sauce
1 2/3 cup chopped tasso or smoked ham
3/4 cup canned tomato sauce
2 cup uncooked rice, preferrably converte; d
3 cup rabbit or chicken stock
Cut meat away from rabbit or chicken bones and chop into 1/4-inch
pieces; use scraps, bones, and giblets (excluding the liver) to make
the stock. Refrigerate meat until ready to use.
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the
onions, celery, and bell peppers, then stir in the seasoning mix,
Tabasco, and tasso. Cook over high heat until onions are dark brown,
about 20 minutes, stirring constantly. Add the remaining 3/4 cup each
of onions, celery, and bell peppers. Cook about 5 minutes, stirring
occasionally. Add the tomato sauce and simmer about 5 minutes,
stirring constantly. Add the rabbit and cook over high heat for 15
minutes, stirring occasionally. Stir in the rice, mixing well. Reduce
heat and simmer for about 12 minutes. Add the stock. Bring the
mixture to a boil; reduce heat and simmer covered over very low heat
until rice is tender but still firm, about 15 minutes.
To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving

plate for a main course or 1 cup for an appetizer. Makes 4 main-dish
or 8 appetizer servings.
Source unknown.
From: Neysa Dormish Date: 03-24-96
Yield: 1 servings
Page 1046
RABBIT ALLA CACIATORA BARESE

1 salt and pepper
1 rabbit, dressed and
1 eviscerated and cut into
8 pcs (2 front haunches
2 rear haunches and 4
1 saddle pieces)
1 medium spanish onion, chopped 1/2
1 in. dice
2 pcs whole hot calabria
1 peppers
1/2 lb crimini mushrooms, halved
1/4 cup sundried tomatoes, cut 1/8
1 in. julienne
2 tablespoon sugar
1 juice and zest of 1 orange
1 cup basic tomato sauce
2 tablespoon chopped fresh rosemary
1 leaves
Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground

pepper.
Rinse and pat dry pieces, including liver, heart and kidneys. Dredge
all pieces in flour and shake off excess.
In a heavy bottom Dutch oven or La Creuset, heat olive oil until

smoking. Cook pieces of rabbit, 3 to 4 at a time, until dark golden
brown and remove to plate, about 20 minutes. When finished with
rabbit, add onions, chillies, mushrooms, sundried tomatoes and sugar
and cook until onions have softened, about 8 to 10 minutes. Add
orange juice, white wine and tomato sauce and bring to a boil. Add
rabbit pieces and lower heat to a simmer and cook 45 to 50 minutes,
until meat is tender and sauce has reduced by two-thirds. Check for
seasoning, place on serving platter, sprinkle with orange zest,
rosemary and serve.
SOURCE: Molto Mario Cooking Show Copyright, 1997, TV FOOD NETWORK

SHOW#MB5722
Yield: 4 servings
Page 1047
RABBIT AND WILD MUSHROOM GUMBO
1 batch of dark roux

10 cup dark chicken or rabbit
1 stock
3/4 cup chopped green peppers
1 large rabbit, cut into 8 pieces
1 bones and all
3 cup sliced wild mushrooms
1 bay leaf
2 teaspoon salt
1/2 cup sliced green onions
1 salt and pepper
1 1/2 cup steamed rice
In a large cast iron pot, heat your roux. Add onions, green peppers,
celery, cook for 5 minutes or until the vegetables are wilted.
Meanwhile, season rabbit pieces with the cayenne pepper and the 2
teaspoons of salt. Add the rabbit and mushrooms to the roux and
vegetables and cook for 15 minutes. Add stock to the pot and bring up
to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust
seasonings. Add green onions and parsley. Serve with steamed rice.
Yield: 6 servings.
SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK

SHOW#EE2226
Yield: 4 servings
RABBIT CAKE (HASEN KUCKA)
1 rabbit
1 potato filling recipe
1/2 cup broth **
1 salt & pepper
** "Use broth in which rabbit is cooked". The recipe didn't specify,

but I assume that the rabbit is to be boiled.
Yield: 1 servings
Page 1048
RABBIT CHASSEUR
2 rabbits, cut into serving - pieces

1/4 cup oil, peanut
1/4 cup onions, chopped
2 medium tomatoes, chopped
1 flour
1 salt (to taste)
1 pepper, white (to taste)
3 bay leaves
1 tablespoon paste, tomato
2 cup wine, white
----BUERRE MANIE----
2 tablespoon flour
2 tablespoon butter
Heat the peanut oil in a skillet and dust the rabbit with flour.
Brown the rabbit over high heat quickly then pour off the oil and
fats that accumulate.
Add onions, mushrooms, tomatoes, flour, salt, pepper, bay

leaves, and tomato paste and cook for 5 minutes.
Add the wine and bring the mixture to a boil.
Bake the rabbit in your oven for 45 minutes.
Remove the rabbit and thicken the sauce with the beurre manie
(you know that fancy chefs have to have fancy names ... this is a
"roux".) For the beurre manie, simply melt the butter in a saute pan,
add the flour and then cook over medium heat for a minute or two to
take the "floury" flavor out of the mix.
Pour the sauce over the rabbit and serve.
Source: Great Chefs of New Orleans, Tele-record Productions

: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans
Yield: 4 servings
Page 1049
RABBIT COOKED IN BLACK OLIVE PASTE WITH .....
1 rabbit cooked in black olive

1 paste with pepperoni in
1 bagna cada.
2 to 3 cloves garlic, peeled and bruised

2 teaspoons juniper berries
1 tablespoon fresh oregano salt and freshly ground pepper to
taste
140 ml olive oil
60 ml balsamic vinegar 2 rabbits (farmed or wild), cleaned and
jointed 2 1/4 cups Campbell's Chicken Consomme
2 1/4 cups water
160 g black olive paste
200 g pancetta, diced roughly 1 bunch baby leeks, cleaned and
cut in 4cm pieces 2 to 3 fresh bay leaves 300g jar of pepperoni in
bagna caoda*
In a bowl, combine the garlic, juniper berries, oregano, salt,

pepper, 4 tablespoons of the olive oil and the balsamic vinegar.
Place the rabbit pieces in a shallow, non corrosive vessel, pour over
the marinade and refrigerate, covered, for at least 2 hours. Whisk
together the chicken consomme, water and black olive paste. Heat the
remaining oil in a frying pan over medium heat, quickly brown the
pancetta and the leeks, and transfer them to a casserole. Saute the
rabbit pieces in the frying pan until brown, turning them once or
twice, and transfer them to the casserole. Pour the olive paste
mixture over the rabbit, add the bay leaves and season to taste. Cook
in a preheated 180"C oven for 1 hour, basting the pieces every 15
minutes, until the rabbit is tender, (Farmed rabbit cooks more
quickly than wild rabbit. When cooked, the juices should run just
clear; overcooked rabbit will be tough and dry) Ten minutes before
the rabbit is cooked, add the bottled pepperoni. Remove the
casserole from the oven, skim off any excess surface oil and serve
the rabbit immediately in soup bowls, with plenty of bread to mop up
the juices. Sue Fairlie-Cuninghame *Imported by Enoteca Sileno,
Sydney and Melbourne, and available from good delicatessens
nationally. Bon Appetit-Exec.Chef Magnus Johansson
Yield: 4 servings
Page 1050
RABBIT COOKED LIKE A TUSCAN PIG: CONIGLIO IN PORCHETTA
4 1/2 lb rabbit, head, tail and feet

1 removed and gutted, boned,
1 liver reserved,
1/2 cup lardo, or fat back
1/2 bulb fennel, cored and
1 diced
2 links italian sausage,
1 removed from its casings
1 lemon, juiced
1 coarse salt
4 tablespoon extra-virgin olive oil
Season the inside and outside of the rabbit with pepper, and set
aside.
In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until

smoking. Add the fennel and the garlic and cook over medium heat until
softened and light brown, about 5 to 6 minutes.
Add the sausage and cook until just cooked, about 6 to 8 more minutes.
Remove from heat and allow to cool.
Stuff the rabbit cavity with the fennel, garlic, and the remaining
lardo, cut into 1/8-inch dice.
Truss the rabbit to seal the openings and place in a casserole.
Baste with the wine and lemon juice, and sprinkle with the coarse
salt.
Cook in the oven for 1 hour, turning once after 30 minutes of cooking,
and occasionally basting with the pan juices.
Remove from the oven, allow to sit 5 minutes.
Serve in 1/2-inch slices with pan juices emulsified with extra virgin
olive oil.
From: "La Lavanda" <lavannda@hotmail.Co
Yield: 4 servings
Page 1051
RABBIT COQ AU VIN
8 rabbit thighs, skin on

1 salt & fresh black pepper
2 cup plus 2 tablespoons flour
1 egg
2 tablespoon milk
12 oz bacon, chopped
1 pint pearl onions, peeled
1 lb domestic cap mushrooms,
1 thinly sliced
1/4 cup chopped shallots
2 bay leaves
3 cup fruity riesling wine
2 cup brown chicken stock
2 tablespoon butter
1 tablespoon finely chopped parsley
Season the rabbit with salt and pepper.
In a shallow pan, add 2 cups of the flour. Season with salt and
pepper.
In another shallow bowl, whisk the egg and milk together. Season with
salt and pepper.
Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg
wash, letting the excess drip off. Dredge the rabbit back in the
seasoned flour, coating completely.
In a large hot oven-proof skillet with a lid, render the bacon until
crispy, about 6 to 8 minutes.
Remove the crispy bacon from the pan and reserve.
Lay the rabbit, skin side down in the hot bacon fat and brown the
rabbit for 3 to 4 minutes on each side.
Remove the rabbit from the pan and set aside. Add the onions to the
bacon fat and saute for 2 minutes.
Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season
with salt and pepper.
Add the thyme and bay leaves. Add the rabbit to the vegetable mixture.
Add the wine and chicken stock. Bring the liquid up to a simmer and
cover. Cook the rabbit until very tender about 30 to 35 minutes,
skimming off the fat.
Remove the rabbit pieces from the pan and set aside.
Page 1052
Blend the remaining flour and butter together into a smooth paste
(beurre manie). Whisk the paste into hot liquid. Bring the liquid to
a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes.
Stir in the parsley. Season with salt and pepper if needed.
Serve the Coq Au Vin in individual bowls with crusty bread. Garnish
with the reserved crispy bacon.
Yield: 4 servings
SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;

SHOW #EMIB72 - COOKING WITH GAME
MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's

Kitchen
M's note: this really is a fairly nice recipe, although I wouldn't

call it coq au vin (cuisses de lapin au vin perhaps) and probably
wouldn't thicken the sauce as much. And would certainly not use milk.
And would leave the bacon in to get nice and soft, none of this
crispy nonsense.
From: Michael Loo Date: 05 Dec 02
Yield: 4 servings
Page 1053
RABBIT CURRY
1 ingredients:
1 stick of butter or
1 margarine. melted
1 onion, chopped
1 cup chicken broth
1 young rabbits, cut into
1 pieces
1/2 cup flour
1 tart apple, chopped
2 cup sour cream
2 teaspoon orange peel, grated
DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour.

Salt and pepper pieces. Bake on rack, turning at least one, until
rabbit is tender. Cool and debone rabbit.
Saute onion and apple in remaining butter or margarine. Add 1/4 cup of
flour. Stirring until lumps are smoothed out. At chicken broth and
sour cream slowly, stirring constantly. Simmer over well heat until
blended. Add lemon peel, curry powder, deboned rabbit and heat
thoroughly. Serve over rice.
Posted 10-07-93 by BOB EMERT on I-Cuisine
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$

71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Yield: 6 servings
Page 1054
RABBIT EN CASSEROLE
1 rabbit
1 h- parsley; chopped
1 h- thyme; chopped
1 pepper
1 bacon rashers; fatty
1 1/2 cup milk; or water
1 breadcrumbs
1 sp- nutmeg; grnd
Soak the rabbit in salted water for several hours.
Rub the casserole well with butter & line with breadcrumbs. Place on
these some slices of fat bacon, & sprinkle with the chopped thyme &
parsley.
Wash the rabbit well & cut in small joints. Lay these in the
casserole & sprinkle with breadcrumbs & seasonings. Cover with milk &
cook slowly for about 2 hours. About 15 minutes before removing from
the oven, take off the lid & allow the rabbit to brown.
From: THE C.W.A. COOKERY BOOK & HOUSEHOLD HINTS By: THE CWA OF WESTERN
AUSTRALIA ISBN 0 207 18071 7 Typed by: KEVIN JCJD SYMONS
From: Kevin Jcjd Symons <kjcjd@dodo.Comdate: Sat, 04 Oct 2003 17:51:24

~0600 (
Yield: 4 servings
Page 1055
RABBIT FRICASSEE
1 cup cabernet sauvignon; or

1 burgundy
1 small bay leaf
1/4 teaspoon dried marjoram
1/4 teaspoon lite salt
1 pepper; to taste
3 lb rabbit; cut up
1 clove garlic; minced
Mix wine, lemon juice, bay leaf, thyme, marjoram, Lite salt and
pepper. Put rabbit pieces in a large zip-type plastic bag and pour
marinade over. Seal and refrigerate for at least 12 hours, turning
occasionally. When ready to cook, remove rabbit from marinade; pat dry
with paper towel. Strain marinade and set aside. Heat oil in a deep
saucepan. Cook onions over medium heat until golden brown. Add
rabbit pieces. Toss rapidly. Sprinkle with garlic and flour. Brown.
Add the strained marinade. Cover and simmer until tender, about 1
hour. Remove rabbit pieces to a serving dish. Strain sauce, if
necessary, and pour over rabbit.
From: Mike Key Date: 16 Nov 99
Yield: 6 servings
RABBIT FRIED
1 ingredients:
1 rabbit, cleaned cut into pieces
1 cooking oil
1 salt and pepper
1 onion, sliced
1/4 cup flour
DIRECTIONS: If it is a young rabbit, proceed with recipe. A older

tougher rabbit should be boiled in saltwater until tender. Lightly
brown onions in cooking oil. Dredge rabbit pieces in flour. salt and
pepper. Put in hot skillet with oil and onions and cook until brown
on both sides. Remove meat from skillet and make gravy by sprinkling
a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups
water, return rabbit to mixture and cook slowly until gravy thickens.
Submitted By BOB EMERT On THU, 10-07-93 (13:28)
Yield: 6 servings
Page 1056
RABBIT FRIED IN CORNMEAL
1 rabbit, cut up
1/4 cup vinegar
1 salt
1 cup cornmeal
Place rabbit in deep pot and cover with water. Add vinegar. Bring pot
to boil and cook for ten minutes. Remove rabbit and toss water and
vinegar. In another pot, cover rabbit with water and add 1 or 2 tsp
salt. Boil until nearly tender. Let cool and coat with cornmeal. Fry
as you would chicken.
Yield: 6 servings
RABBIT FRIED NO. 1
1 ingredients:
1 rabbit, cleaned cut into pieces
1 cooking oil
1 salt and pepper
1 onion, sliced
1/4 cup flour
DIRECTIONS: If it is a young rabbit, proceed with recipe. A older

tougher rabbit should be boiled in saltwater until tender. Lightly
brown onions in cooking oil. Dredge rabbit pieces in flour. salt and
pepper. Put in hot skillet with oil and onions and cook until brown
on both sides. Remove meat from skillet and make gravy by sprinkling
a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups
water, return rabbit to mixture and cook slowly until gravy thickens.
Yield: 6 servings
RABBIT FRIED NO. 2
1 ingredients:
3 peppercorns per rabbit
1 bay leaf per rabbit
1 salt
1/4 cup flour per rabbit
3/16 stick butter
DIRECTIONS: Simmer rabbit pieces in salted water with peppercorns and

bay leaves until tender. Dry pieces and dredge in flour.Fry under
medium heat in butter until brown on all sides. Submitted By BOB
EMERT On THU, 10-07-93 (13:35)
Yield: 6 servings
Page 1058
RABBIT HASENPFEFFER.
1 dressed rabbit
2 teaspoon salt
2 to 3 cup vinegar
1/4 teaspoon pepper
2 to 3 cup water
1 teaspoon whole pickling spices
1/2 cup granulated sugar
1/2 teaspoon kitchen bouquet
1 sliced onion.
Combine all ingredients (except the Rabbit) and pour over rabbit. Let
stand in a cool place for 2 days. Remove rabbit and drain and dry.
Roll in Flour, brown in hot fat. Gradually add 1 cup of solution.
Cover and simmer until tender. Thicken remaining liquid for gravy.
Yield: 6 servings
Page 1059
RABBIT IN BRANDIED WINE SAUCE

1/4 lb diced salt pork
1/4 cup shallots; chopped or
1/4 cup onion; chopped plus
1 1/2 oz brandy
2 teaspoon butter
2 teaspoon flour, opt'l
----IN A SPICE BAG----
1 slice lemon rind
10 peppercorns
2 parsley sprigs
2 ribs leafy celery
1 bay leaf
1 dried chile pepper; opt'l
Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a
skillet render the salt pork and saute the shallots and mushrooms 5
min. If you don't have shallots, substitute mild onion plus a small
clove of garlic. Remove and reserve the mushroom mixture. Saute the
rabbit pieces until browned. Add the stock, wine and spice bag and
simmer until tender, about 2 hours. Remove the spice bag and add the
mushroom mixture 10 minutes before serving. Just before serving stir
in a jigger of brandy and a swirl of butter. The gravy can optionally
be thickened with a slurry of flour and water. Or the flour and
butter can be made into a roux and added.
Jim Weller
Yield: 7 servings
Page 1060
RABBIT IN POTACCHIO
1 large rabbit, 3 to 4 pounds -- cut

1 into pieces
1 flour
6 tablespoon virgin olive oil -- plus 4t
4 shallots -- thinly sliced
3 cloves garlic -- thinly
1 sliced
3 tablespoon fresh rosemary leaves --
1 chopped
2 dry
1 juice of 1 lemon -- plus
1 zest of 3 lemons
1 lb canned peeled tomatoes
1 drained and roughly chopped
12 oz dry white wine
1 hot chilies -- whole
Wash and dry the rabbit pieces and dredge in flour. Season with salt
and pepper.
In a 14 inch frying pan, heat 6 tablespoons olive oil until just

smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time,
and remove to a plate. Drain old oil and add new with shallots,
garlic, rosemary and chilies and cook until soft and translucent,
about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and
bring to a boil. Add rabbit pieces and drippings and return to boil.
Lower heat and simmer until rabbit is cooked through, about 15 to 20
minutes. Season with salt and pepper and serve.
Yield: 4 servings
Recipe By : Molto Mario
From: "Suechef@sover.Net" Date: 31 Jan 97 Mastercook

Yield: 1 servings
Page 1061
RABBIT IN WHISKEY SAUCE
2 1/2 lb rabbits -- cut in pieces

1 teaspoon salt
1/4 cup flour
1/2 cup butter
1/2 cup green onion -- minced
1/4 cup parsley -- minced
2 tablespoon wild turkey bourbon --
1 warmed
1 lb mushrooms -- sliced
2 tablespoon mustard
2 cup light cream
3 egg yolks -- slightly
1 beaten
1 teaspoon salt
Pre-heat oven to 375F. Sprinkle rabbit with salt And flour, shake off
excess. Melt 5 tbsp. butter in large skillet and saute' rabbit until
browned. Transfer browned pieces to 4 quart casserole. Add Wild Turkey
Bourbon and pan juices from skillet to casserole. In skillet cook
onion, parsley and mushrooms in remaining butter. Blend in mustard,
cream, lemon juice, and bring just to a boil, being careful not to
boil. Pour over rabbit in casserole. Cover and bake about 50 minutes
in 375F. oven, allowing 20 minutes to the pound. Remove casserole
from oven and drain liquid from casserole to skillet. Boil liquid 1
minute and blend 1/2 cup hot liquid slowly into egg yolks and return
mixture to pan. Cook over low heat, stirring constantly until
thickened. Pour over rabbit in casserole.
MasterCook Recipes (Mailing List)
Yield: 6 servings
Page 1062
RABBIT IN WHITE WINE
1 lg. rabbit cut in pieces

3 tablespoon butter
1 onion, sliced
1 carrot, sliced
1/4 teaspoon thyme
1 cup chicken bouillon
1/4 cup sour cream
1 salt & pepper
In 2-qt casserole, micro butter 1 minute on high to melt. Stir in

onion, carrot and celery to coat. Micro on high 2 minutes. In
separate bowl, thoroughly mix salt, pepper, thyme, marjoram,
bouillon, vinegar and wine. Place rabbit pieces on top of vegetable
mixture. Pour wine/seasoning mixture over both. Cover and micro on
high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir.
Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for
5 minutes to complete. Serve over buttered noodles.
Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice
Yield: 2 servings
RABBIT JAMBALAYA
1 rabbit, medium
3 tablespoon oil
1 1/2 cup water
2 tablespoon salt
Cut wildgame into serving pieces and season well. Saute in oil until
and parsley in oil until wilted. Replace wildgame in skillet; cover
minutes or until rice is cooked.
Yield: 1 servings
Page 1063
RABBIT MARINATED IN CIDER & PEPPERCORNS
1 cup apple cider

2 tablespoon green peppercorns
1 1/2 tablespoon chopped fresh thyme leaves
1 plus more for garnish or
1 teaspoon dried
1/2 teaspoon red-pepper flakes
2 teaspoon olive oil plus more for
1 oiling roasting rack
1 firm apple, unpeeled
1 tablespoon fresh lemon juice 2 tsp
1 butter
1/2 tablespoon pure maple syurp
Place rabbit pieces in a nonaluminum shallow dish. In a small bowl,

whisk together cider, mustard, green peppercorns, thyme, black
peppercorns and red-pepper flakes and pour over the rabbit, turning
to coat well. Cover and marinate in the refrigerator for 24 hours,
turning occasionally. Preheat oven to 450 deg F. Brush marinade off
the rabbit pieces, reserving it. Heat oil in a non-stick skillet over
medium-heat, and sear the rabbit pieces for 1 to 2 minutes per side,
or until lightly browned. Place them on a lightly oiled rack in a
roasting pan. Roast for 35 to 40 minutes, basting occasionally with
the reserved marinade, until the juices run clear when the rabbit is
pierced with a skewer. Meanwhile, core and slice apple into 1/2-inch
slices. Toss with lemon juice. Heat one teaspoon oil in a nonstick
skillet over medium heat. Add apples and maple syrup and cook for 3
to 4 minutes, or until golden, turning once. Arrange rabbit on a
serving platter and garnish with apple slices and fresh thyme, if
using.
From: Campagne Restaurant in Seattle, Washington From:

riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) From: Art Barron
Date: 08-13-93 Date: 08-13-93
Yield: 4 servings
Page 1064
RABBIT OR CHICKEN ARGENTEUIL
2 lb asparagus
2 lb rabbit pieces; or chicken
1 pieces
1 ; salt
1 garlic; mashed; to taste
1 cup heavy cream
1 oz butter
1 ; s&p
Snap asparagus and discard the tough parts of the stems. Peel the
rest of the stems. Simmer in salted water until done. Set aside.
Strain liquid into another pot suitable for cooking a stew.
Season the meat with salt. Cook it in the asparagus liquid along with
some garlic until tender. Reduce liquid to taste.
Remove and reserve asparagus tips. Blend or process stems until

smooth. Add this liquid to the rabbit pot. Add cream and butter;
allow to thicken. Season to taste. Dish out on a platter and surround
with asparagus tips.
adapted from Gillian Riley, Impressionist Picnics
From: Michael Loo Date: 23 Dec 97
Yield: 4 servings
RABBIT RABBLE
1 large rabbit - jointed

1/4 lb fat bacon - cubed
1 english mustard
1/2 pint sour cream
1 salt
Spread jointed rabbit with lots of mustard. Fry small cubes bacon
and put in casserole. Fry jointed rabbit. Place in the casserole
and cook at 400 degrees F for 35-40 minutes until tender. Transfer
rabbit to a heated platter. Add sour cream to casserole and heat
without boiling, scraping the juices that adhere to the pan. Season.
Serve with steamed potatoes.
Irish Countryhouse Cooking.
From: Cecilia Date: 04 Aug 97 Eat-L List

Yield: 1 servings
Page 1065
RABBIT ROASTED WITH SWEET FENNEL

2 inch sprig fresh rosemary
1 or
1 1/2 teaspoon dried
1/2 teaspoon salt
2 bulbs fresh fennel, cored,
1 cut into 1 1/2-inch wedges
1 large onion, cut into 1 1/2-inch
1 wedges
3 oz pancetta (unsmoked italian
1 bacon), minced
1 teaspoon fennel seed, coarsely
1 ground
1/2 cup coarsely chopped fennel
1 tops
3/4 vegetable broth
1/2 cup low-sodium chicken stock
1. The night before cooking, rinse and dry the rabbit pieces. Use a
mortar and pestle or a knife on a cutting board to make a paste of 2
garlic cloves, the rosemary, salt and pepper. Rub the paste over the
rabbit pieces. Put them on a plate, cover lightly with plastic wrap
and refrigerate. 2. Heat the oven to 350 degrees. Have ready a
shallow roasting pan large enough to hold the rabbit in a single
layer, with space for the vegetables. Arrange the rabbit pieces in
the pan. Dab the rabbit pieces with any seasoning rub that may have
been left on the plate. Scatter the fennel, onion, pancetta,
remaining 2 cloves garlic, fennel seed and half the fennel tops over
the rabbit. Sprinkle with the olive oil and a bit of salt and pepper.
Roast 30 minutes, basting often with the pan juices. Pour in 1/2 the
broth and roast another 1 hour. Baste often, turning the pieces
occasionally. Add a little water to the pan if the pan is dry. 3.
Increase the heat to 450 degrees, cook until the rabbit is golden
brown, about 10 minutes. Turn the rabbit and vegetable pieces and
roast until golden on the other side, basting once with the pan
juices, about 10 minutes. 4. Transfer the rabbit and vegetables to a
heated platter and keep them warm in the turned off oven with the
door open. Quickly make a pan sauce by setting the roasting pan over
two stove burners turned to high. Add remaining 1/4 cup broth and the
stock. Scrape up the brown glaze from the bottom of the roasting pan
as the liquids boil down by about half, 3 to 5 minutes. Scatter the
remaining fennel leaves over the rabbit. Pass the sauce with the
rabbit at the table.
From: japlady@nwu.edu (Rebecca Radnor) Adapted by Patti Vincent
Yield: 4 servings
Page 1066
RABBIT SAUCE PIQUANTE

2 tablespoon oil
1/4 cup water
2 tablespoon flour
1 tablespoon oil
1/2 cup water
3 tablespoon bell pepper, minced
1 teaspoon garlic, minced
Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and
Worcestershire; cover pan tightly and simmer for about 25 minutes. In
a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add
tomato paste and additional water (1/2 cup), stirring thoroughly. Add
onions, pepper, celery, garlic and tabasco. Blend well and pour over
simmering rabbit. Cook over low heat about 30 minutes. If sauce
thickens too much, add a small amount of hot water. Serve with rice.
Also for: Hugg's Note: Rabbit, squirrel, Poule d'Eau, duck, beaver
etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76
Yield: 1 servings
Page 1067
RABBIT SAUCE PIQUANTE #1

2 tablespoon oil
1/4 cup water
2 tablespoon flour
1 tablespoon oil
1/2 cup water
3 tablespoon bell pepper, minced
1 teaspoon garlic, minced
Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and
Worcestershire; cover pan tightly and simmer for about 25 minutes. In
a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add
tomato paste and additional water (1/2 cup), stirring thoroughly. Add
onions, pepper, celery, garlic and tabasco. Blend well and pour over
simmering rabbit. Cook over low heat about 30 minutes. If sauce
thickens too much, add a small amount of hot water. Serve with rice.
Yield: 1 servings
Page 1068
RABBIT SAUSAGE
1 lb rabbit flesh
4 bacon slices
1/4 cup rabbit liver
1/4 cup onions -- pared & diced
1 tablespoon garlic -- pared & minced
1 teaspoon sage -- chopped
1 teaspoon rosemary -- chopped
1 teaspoon thyme -- chopped
1 teaspoon parsley -- chopped
1 1/2 teaspoon salt
1 teaspoon sugar
2 teaspoon pepper
1 tablespoon sherry
1 teaspoon hazelnut oil
3/4 cup heavy cream
1 egg
3 oz rabbit flesh, seared --
1 coarsely chopped
2 feet hog casing
1 chicken bouillon -- as
1 needed
Place rabbit, bacon, liver and onions in meat grinder; grind through
medium die. Add herbs and seasonings, sherry and oil; combine.
Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of
mixture into food processor; process until ball forms, about 20
seconds. Add eggs; process. With processor running, slowly add cream.
Transfer to bowl; add remaining ground mixture and seared rabbit. Mix
well. Using pastry bag, pipe mixture into casing. Tie into
4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F;
add sausage. Poach until sausage reaches internal temperature of 125
degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill
until brown; let cool. Cut in half, slicing on bias.
Serves 6.
Recipe By : "Jessica A. Walton" <ryanja@WKUVX1.WKU.EDU>
Yield: 6 servings
Page 1069
RABBIT SAUTEED WITH MUSTARD
1/3 cup dijon style mustard

1 tablespoon fresh thyme leaves (1
1 teaspoon dry)
1 rabbit cut into uniform
1 serving pieces (3-3 1/2
1 pounds)
1 salt and pepper
2 cup rich chicken or mushroom
1 stock
1/2 cup heavy cream (optional)
1 tablespoon chopped fresh herbs such as
1 parsley, chives, tarragon,
1 chervil, or a mixture
4 oz good quality bacon, finely
1 diced
2 cup sliced onions
1 cup diced mushrooms
2 cup finely sliced green cabbage
Mix the mustard and thyme together and generously brush both sides of
pieces of rabbit. Season well with salt and pepper. Heat 3
tablespoons of oil in a large heavy saute pan and add the rabbit.
Cover and gently cook over moderate heat until the rabbit pieces are
tender but still moist 15-20 minutes. Cover and place rabbit in a
casserole in a warm oven as they are finished.
Place the saute pan back on high heat and add the stock, wine and
cream until mixture is lightly thickened about 8 minutes. Strain
carefully through a fine strainer and season to taste with salt,
pepper and drops of lemon juice. Stir in herbs and keep warm.
In a small saute pan add bacon and saute over moderate heat until just
crisp. Remove and drain on paper towels discarding fat. Add remaining
tablespoon olive oil to pan and saute onions and mushrooms until
vegetables just begin to color. Add cabbage and cook until it just
begins to wilt but is still crunchy. Stir in bacon. Place onion
mixture on a warm platter, top with rabbit and spoon sauce over and
around. Serve immediately.
Yield: 4 servings
From: Sylvia Steiger Date: 03 Sep 97 National

Cooking Echo Ä
Yield: 1 servings
Page 1070
RABBIT SHORTCAKE
----DOUGH----
2 teaspoon salt
2 scant teaspoons sugar
2 cup heavy cream
----RABBIT----
1 large rabbit (about 5 pounds)
1/2 cup all-purpose flour salt and freshly; milled black pepper
12 shallots, halved
1 cup fresh cranberries
4 medium parsnips, peeled and cut into 2-inc; h julienne
----SAUCE----
1 cup dry vermouth
2 cup brown sauce, reduced to 1 cup
3 cup sour cream
1/2 cup heavy cream
1/4 cup plus 1 tablespoon honey mustard
1 nutmeg
1 salt
1 pepper, black
For the dough: In a mixing bowl, sift together the dry ingredients
and fold in the cream. Cover in waxed paper and chill until needed
The Rabbit: Cut the rabbit into small serving pieces. Remove all of
the fat and place it in a shallow ovenproof casserole. Place in the
hot oven to render the fat. Season the flour with salt and pepper and
dredge the rabbit pieces in it. Pour the rendered fat into a large
heavy skillet set over moderate heat. When the fat is hot, add the
shallots and rabbit pieces and cook until browned on all sides.
Transfer the rabbit and shallots to the shallow casserole. Add the
cranberries and parsnip julienne.
The sauce: Remove any excess fat from the skillet, and place it over
moderate heat. Add the vermouth and deglaze the pan, scraping up the
browned bits that cling to the bottom. Add the reduced brown sauce,
sour cream, heavy cream and honey mustard. Blend well and simmer.
Season to taste with nutmeg, salt and pepper. Cook the sauce until
reduced slightly and pour over the rabbit. Sprinkle with the parsley.
Assemble the shortcake. Either spoon the dough over the rabbit and
sauce to cover, or on a floured surface, use your fingers to pat out
the dough 1./2 inch thick, shaped to fit the casserole, and set the
dough in place. Bake for 45 minutes, until golden and serve.
Serves 8

Page 1071
Source: Glorious American Food

From: Jr Byers Date: 01-18-98 (18:03)

The Once And Future Legend (9) Recipes
Yield: 1 servings
RABBIT STEW

1 cup flour
1/4 cup olive oil
1/4 cup wine, sherry, dry
1 cup chicken broth
1 cup game marinade, strained
1 teaspoon thyme
1 teaspoon sage
Dust pieces in flour and shake off excess. Brown in olive oil on all
sides in a large black iron pot (My prejudice). Remove and keep warm.
Add onions and garlic to same oil; cook until clear, not brown. Drain
off excess oil and replace rabbit. Pour on sherry. Add broth and
strained marinade. Bring to boil then reduce heat to simmer, covered,
for 1 to 1-1/2 hours. Submitted By BOB EMERT On THU, 10-07-93
(13:19)
Yield: 1 servings
Page 1072
RABBIT STEW #1

1 cup flour
1/4 cup olive oil
1/4 cup wine, sherry, dry
1 cup chicken broth
1 cup game marinade, strained
1 teaspoon thyme
1 teaspoon sage
Dust pieces in flour and shake off excess. Brown in olive oil on all
sides in a large black iron pot (My prejudice). Remove and keep warm.
Add onions and garlic to same oil; cook until clear, not brown. Drain
off excess oil and replace rabbit. Pour on sherry. Add broth and
strained marinade. Bring to boil then reduce heat to simmer, covered,
for 1 to 1-1/2 hours.
Yield: 1 servings
Page 1073
RABBIT STEW > TL BRIT

1 large onion: sliced 1/8 thick
1 large bay leaf
1/2 teaspoon crumbled dry rosemary
1 1/2 teaspoon salt
5 lb fresh or frozen rabbit cut into 2 s; quares
2 tablespoon flour
6 slice lean bacon; chopped
1/4 cup shallots; finely chopped
1/2 cup celery; coarsely chopped
6 small carrots; scraped and
1 coarsely chopped
1 teaspoon thyme; dried
2 teaspoon parsley; finely chopped
2 small bay leaves
1/2 cup port
NOTES : Surprisingly, Time Life did not provide an oven setting for
this recipe. I would imagine that the usual 350 F. would be fine.
This recipe is traditionally accompanied by Forcemeat Balls.
Combine the wine, olive oil, sliced onion, juniper berries, bay leaf,
rosemary, 1/2 teaspoon of the salt and a few gringings of black
pepper in a large bowl. Wash the rabbit under cold running water, pat
it thoroughly dry with paper towels and place it in the bowl. turn
the pieces about with a spoon until thoroughly coated with the
marinade, cover the bowl and marinate the rabbit for at least 6 hours
at room temperature or 12 hours in the refridgerator. In either case,
turn the peices about in the marinade occasionally to keep them well
moistened.
Drain the rabbit in a colander set over a bowl. Reserve the liquid,
but discard the onion and the herbs. pat the pieces of rabbit
completely dry with paper towels, then coat them with the flour,
shaking each piece vigorously to remove the excess.
In a heavy 5 qrt flameproof casserole, cook the bacon over moderate

heat, stirring occasionally, until crisp and brown. With a slotted
spoon, transfer the bacon to paper towels to drain. Add the rabbit to
the fat remaining in the casserole and brown it (in two batches, if
necessary ) turning the piece s with tongs and regulating the heat so
that the rabbit colors quickly and evenly on all sides without
burning. As the pieces brown transfer them from the casserole to a
plate.
Pour off all but 2 tablespoons of fat from casserole, add the
shallots, celery and carrots, and cook for 5 minutes, or until the
Page 1074
vegetables are soft but not brown. Pour in the reserved marinade and
the chicken stock and bring to a boil over high heat, meanwhile
scraping in any brown particles clinging to the bottom and sides of
the casserole. Add the thyme, parsley, bay leaves, teaspoon of salt
and a few grindings of pepper, and return the rabbit and bacon to the
casserole.
Cover tightly and bake in the middle of the oven for 1 hour. Stir in
the port and the currant jelly, cover again, and bake for 30 minutes
longer or until the rabbit is tender but not falling apart. (If you
are substituting small rabbits they may cook much faster. Watch
carefully that they do not overcook.) Taste and correct seasoning.
Serve the rabbit directly from the casserole. It may be accompanied by

forcemeat balls.
Per serving (excluding unknown items ): 856 Calories; 73g Fat (76%
calories from fat ); 9g Protein; 44g Carbohydrate; 0mg Cholesterol;
1164 mg Sodium
Source: Cooking Of The British Isles Time Life From: Dianne Weinsaft
<dee@ncsi.Net>
Yield: 6 serves
RABBIT STEW AND FATBACK
1 rabbit, dressed
1/4 lb salt pork
2 cup water, cold
4 cup potatoes, cubed
1 cup tomatoes
2 cup carrots, sliced
1 cup celery, diced
2 teaspoon salt
1/2 teaspoon pepper
3 tablespoon flour
Cut rabbit into serving pieces. Put into covered pan with salt pork
(fatback) and 1-1/2 cups water. Boil slowly 1-1/2 hours or until
tender. Drain, reserve broth. Remove meat from bones and cut into 2
inch pieces. Combine meat, broth, potatoes, tomatoes, carrots, celery
and onion in large covered pan. Bring to a boil and cook slowly for
about 15 - 21 minutes or until vegetables are tender. Add seasonings
and flour moistened with remaining 1/4 Cup cold water. Stir until
broth thickens slightly. Suggestions: Try adding Blackeyed Peas
instead of carrots. Source: Mississippi Outdoors Nov-Dec 87 Recipe
date: 11/30/87
Yield: 1 servings
Page 1075
RABBIT STEW AND FATBACK #2
1 rabbit, dressed
1/4 lb salt pork
2 cup water, cold
4 cup potatoes, cubed
1 cup tomatoes
2 cup carrots, sliced
1 cup celery, diced
2 teaspoon salt
1/2 teaspoon pepper
3 tablespoon flour
Cut rabbit into serving pieces. Put into covered pan with salt pork
(fatback) and 1-1/2 cups water. Boil slowly 1-1/2 hours or until
tender. Drain, reserve broth. Remove meat from bones and cut into 2
inch pieces. Combine meat, broth, potatoes, tomatoes, carrots, celery
and onion in large covered pan. Bring to a boil and cook slowly for
about 15 - 21 minutes or until vegetables are tender. Add seasonings
and flour moistened with remaining 1/4 Cup cold water. Stir until
broth thickens slightly. Suggestions: Try adding Blackeyed Peas
instead of carrots.
Yield: 1 servings
Page 1076
RABBIT STEW IN WHITE WINE SAUCE (PRESSURE COO
4 teaspoon vegetable oil -- divided

1 1/2 lb rabbit -- cut in pieces
1 clove garlic -- minced
1 medium green bell pepper -- in 1
1 squares
1 cup mushrooms -- sliced
2 teaspoon flour
3 medium tomatoes -- blanch/peel/chop
1/2 cup wihite wine
1/4 cup water
1 pkg instant chicken broth and
1 seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon fresh parsley -- chopped
In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces

at a time, and cook until evenly browned on all sides. Set rabbit
pieces aside. Add remaining teaspoon oil to cooker and heat. Add
onion and garlic. Saute until onion is soft. Add green pepper and
mushrooms and continue sauteing until pepper is tender-crisp.
Sprinkle vegetable mixture with flour and cook, stirring constantly,
for 2 minutes longer. Stir in tomatoes and wine and bring to a boil.
Add water, broth mix, thyme, salt, pepper and browned rabbit and stir
to combine. Close cover securely. Place pressure regulator firmly on
vent pipe and heat until regulator begins to rock gently. Cook at 15
pounds pressure for 15 minutes. Hold cooker under cold water to bring
pressure down. Transfer rabbit to serving dish and cook sauce over
High heat until slightly thickened, about 2 minutes. Pour over rabbit
and sprinkle with parsley.
Recipe By : Weight Watchers Fast & Fabulous Cookbook/R. Banghart
From: Terrance
Date: 12-22-92 (05:37) Number: 2525 Fro Colossus
Date: 12-22-92 (05:37) Numbe (125) Cook
Yield: 4 servings
Page 1077
RABBIT STEW WITH APRICOTS
1 marinade:
1 red wine
1 red wine vinegar
1 several garlic cloves
1 rabbit stock from the bones
1 prepared rabbit
1 bouquet garni
1 pkg dried apricots
1 sauce:
1 butter, garlic, reserved
1 rabbit stock
Source: world class cuisine. Cover the boneless cut up rabbit meat
with red wine and a few splashes of red wine vinegar and several
whole garlic cloves. marinade for 12 hours along with the bouquet
garni ( in a cheesecloth put some bay leaf, parsley, thyme , rosemary
and peppercorns). Drain meat and pat dry. reserve marinade.Cover
dried apricots with warm water and soak for 1 hour.Add drained
apricots to the reserved marinade. Season rabbit meat to taste and
saute in butter. Cover with the marinade and some reserved rabbit
stock and simmer covered 40 minutes or until tender. Remove the
bouquet garni.Remove the cooked rabbit meat from the pan and serve
with a butter sauce. Make a butter sauce with the garlic from the
marinade and a bit of rabbit stock and adding butter to finish the
sauce and pour over rabbit.
Yield: 4 servings
Page 1078
RABBIT STEW WITH DUMPLINGS
1 rabbit
2 teaspoon coltsfoot salt
1 cold water
3 wild onions
2 handsful mint
15 to 20 arrowhead tubers
3/4 cup flour
2 tablespoon baking ppowder
1/2 teaspoon salt
1 egg
1/2 cup condensed milk
Cut the skinned and cleaned rabbit into serving pieces. Place in the
kettle and add cold water to cover. Pput the basket in the kettle and
dropp in the red hot stones until the water boils. Keep water boiling
slowly for an hour by changing the stones as they cool.
Lift the rabbit pieces out of the liquid. Take the meat off the
bones and return the meat to the kettle. Add salt, onions, mint,
arrowhead and dandelions to the kettle and simmer for about 30
minutes.
For dumplings, mix flour, baking powder and salt. Beat egg and milk
together, add dry ingredients and stir just enough to moisten them.
Dropp the dumppling mixture by the spoonful on the bubbling liquid
and cook for another 15 minutes. Remove the basket of stones without
disturbing the dumplings. Stew should sit for about 5 minutes before
serving.
See: ASSINIBOIN HOT STONE COOKING
Yield: 1 recipe
Page 1079
RABBIT STIFADO
3 1/2 lb whole rabbit; separated into

4 leg-thigh
1 joints and 2 - loin pieces
1 ; s&p
2 medium red onions; sliced
2 centiliter garlic; peeled and sliced
1 1/2 cup cabernet sauvignon
1 cup mavrodaphne; or ruby port
14 1/2 oz can chicken broth
1 bay leaf; tied with
1 cinnamon stick; and
3 cloves; in a bundle of
1 cheesecloth
1 1/2 cup pearl onions, peeled
2 teaspoon butter
1/4 teaspoon sugar
1 diced fresh tomatoes, for
1 garnish (opt)
1 fried onion rings, for
1 garnish (opt)
Season rabbit. Coat the bottom of a large ovenproof casserole with 2

T oil. Place over medium-high heat, and brown rabbit on all sides,
8-10 min. Brown in batches if necessary; do not crowd pan. Remove
rabbit to a platter.
Add 1 T olive oil to the pan. Add red onions and 1 pn salt. Wilt over
medium heat until onions begin to brown, about 4 min. Add garlic and
stir. Add wines and stir, scraping bottom of pan. Raise heat to
medium-high, and boil until liquid is reduced to about 1/4 c, 20-25
min.
Preheat oven to 375F. Add rabbit to pan with juices. Add chicken
broth, allspice, sachet, and black pepper to taste. Bring to boil,
then remove from heat. Cover pan and place in oven. Let rabbit simmer
for 40-60 min.
Meanwhile, melt 1 t butter in a skillet and add the pearl onions.

Sprinkle with sugar and saute, shaking pan or stirring, until onions
are golden brown on all sides, 5-10 min. Set aside.
When rabbit is done (the meat will give easily when pierced with a
fork), remove it to a serving platter and keep it warm. Place pan on
stove over medium heat, and add the onions. Bring the pan liquid to a
boil and whisk in remaining teaspoon of butter. Check for seasoning.
Ladle sauce over rabbit. Garnish, if desired, with diced fresh
tomatoes and fried onion rings.
Adapted from Jim Botsacos, Molyvos, Manhattan New York Times, 10-29-97
Page 1080
From: Michael Loo Date: 30 Oct 97 National

Cooking Echo Ä
Yield: 6 servings
RABBIT WITH 40 CLOVES OF GARLIC
1 mm format by helen peagram

3 lb rabbit -- cut into pieces
750 ml red wine -- cotes du rhone
1 whole salt -- to taste
1 ground pepper -- to taste
40 cloves garlic -- unpeeled
1/4 teaspoon dried thyme -- or 4 sprigs
1 fresh
1/4 teaspoon dried rosemary -- or 1 sprig
1 fresh
1 garlic croutons -- recipe
1 follows
1 fresh parsley -- chopped
The day before you wish to serve this, place the rabbit in a GLASS
bowl and pour on the red wine. Cover and refrigerate overnight,
turning the pieces once. An hour before cooking, remove the rabbit
from the wine, and pat dry with paper towels.
Heat the oil over medium heat in a heavy-bottomed flameproof

casserole. Add the rabbit and salt and pepper. Saute for 5 minutes,
then turn the pieces over and saute another 5 minutes. This can be
done in batches. Don't worry if the pan scorches a bit; it won't
affect the flavor of the dish. Remove from the pot.
Add the garlic and saute, stirring, for 5 minutes, until beginning to
brown. Spread in a single layer and return rabbit pieces to the pot.
Add the red wine, thyme, rosemary, and more salt and pepper to taste,
and cover tightly.
Place the pan in the oven and bake 1 hour or until the rabbit pieces
are falling away from the bone.
When the rabbit is very tender, remove pieces and the garlic and
place on a platter. Place the pot over high heat and reduce the wine
until thick. Pour over rabbit. Sprinkle with parsley and serve,
placing a couple of croutons on each plate, a piece of rabbit or two,
and several garlic cloves, which are to be squeezed out onto the
croutons.
CROUTONS: Slice French Baguette very thin (1/4-1/2 inch) and brush
slices with olive oil. Place on a cookie sheet and toast a few
minutes in 350 degree oven. This can be done while sauteing rabbit.
>>> Part 11 of 11... Recipe By

Page 1081
: Martha Rose Shulman
From: Mike Key Date: 24 Oct 97 From: Helen

Peagram Date: 01 Feb 98
Yield: 4 servings
RABBIT WITH ANCHOVIES AND CAPERS
4 lb rabbit pieces
4 salted anchovies -- or
8 anchovy fillets in oil
1 pint dry white wine or
1/2 pint each water and dry vermouth
1/2 lemon -- juiced
4 cloves garlic
1 onion -- thinly sliced
1 large carrot -- thinly sliced
1 stick celery -- thinly
1 sliced
2 bay leaves
1 fresh rosemary and parsley
1 salt
1 ground
2 oz seasoned flour
1 fresh hot chili -- chopped
1 and pounded
3 oz capers
Put the anchovies into a bowl of water and soak for 20 minutes.
Remove the bones and leave to dry on a paper towel. Marinate the
rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed
cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6
hours to overnight.
Take the rabbit out of the marinade, pat dry with a cloth or paper
towel and toss each piece in seasoned flour. Heat the remaining oil
in a good heavy frying pan. When hot throw in the pounded chili and
brown the rabbit briskly. Place the rabbit in an iron casserole. Pour
the marinade into the hot frying pan, bring rapidly to the boil and
transfer to the casserole. Cook in a preheated oven at 325 degrees of
45 minutes.
Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the
rabbit liquid for 10 minutes. Add this to the casserole for a final
amalgamation. Check seasoning and garnish with chopped parsley. Some
boiled new potatoes or fresh noodles are a good accompaniment.

Page 1082
Yield: 6 servings
Page 1083
RABBIT WITH APRICOTS AND CRACKED WHEAT - KOUNELI ME VERIK
200 gm dryfruit- apricots

180 ml wine- dry white
2 kg rabbit pieces
1 flour- plain
80 ml oil- olive
2 large onions
1 ; sliced
1 tablespoon flour- plain
2 herb- bayleaf
3 celery stalks
1 ; chopped
625 ml stock- chicken
2 teaspoon honey
2 teaspoon herb- thyme, fresh
1 ; chopped
2 teaspoon herb- rosemary, fresh
1 ; chopped
2 teaspoon spice- coriander seeds
1 ; crushed
1 tablespoon vinegar- brown
2 teaspoon herb- thyme, fresh
1 ; chopped
1 salt and pepper
1 ; -== cracked wheat -
2 tablespoon oil- olive
500 ml water
160 gm cereal- cracked wheat
80 gm olives- black
1 ; sliced
2 tablespoon herb- parsley, fresh
1 ; chopped
1 salt and pepper
Combine apricots and wine in bowl, cover, stand 1 hour. Toss rabbit in
flour, shake away excess flour. Heat oil in pan, add rabbit in
batches, cook until browned all over. Transfer rabbit to overproof
dis (3 litre/12 cup capacity); reserve pan. Add onions and garlic to
reserved pan, cook, stirring, until onions are soft. Stir in extra
flour, cook until grainy. Gradually stir in bayleaves, celery, stock,
undrained apricots, honey, thyme, rosemary, seeds and vinegar. Bring
to boil, pour mixture over rabbit, stir well. Bake, covered, in
moderateley hot oven about 2 hours or until rabbit is tender. Stir in
extra thyme and extra rosemary. Add salt and pepper to taste. Serve
rabbit with cracked wheat.
cracked wheat: Combine oil and water in pan, bring to boil, add wheat,
simmer, covered, over low heat 15 minutes. Remove from heat, stand,
covered, 10 minutes. Add olives, parsley and salt and pepper to
taste, stir lightly with fork.
Recipe can be made a day ahead. Store covered in fridge. It is

suitable to freeze.
Page 1084
"Eet smakelijk" - Willemina, Rotterdam, Netherlands. Date: 13

Nov 1999 22:11:11 Gmt From: Kevin Jcjd Symons Date: 11 Feb 00
Yield: 4 servings
RABBIT WITH APRICOTS IN CABERNET SAUCE
1 rabbit, young
1 cup cabernet sauvignon
1 oz vinegar, red wine
2 garlic, cloves, unpeeled
1 bouquet garni **
5 oz apricots, dried
1 salt, coarse
1 pepper, ground
3 tablespoon oil, peanut
4 tablespoon butter
1 cup demi-glaze, rabbit
Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and
vinegar with garlic and bouquet garni for 12 hours, covering rabbit
with cheesecloth so it will not dry out.
Soak apricots in cold water for 1 hour, then drain. Drain rabbit,
reserving marinade and garniture. Dry rabbit well and season with
salt and pepper.
In a heavy casserole, heat the oil and 2 tablespoons of butter. Add

the rabbit and brown on all sides (approximately 20 minutes until
meat is gray).
Add garlic, bouquet garni, reserved marinade, apricots, and rabbit

demi-glace. Cut a circle of wax paper, butter it lightly, and place
it over the rabbit. Cover the casserole and simmer for 20 - 30
minutes.
Remove bouquet garni and discard. Retrieve cloves of garlic and

remove the peel. Mash garlic into a paste with the remaining butter.
Remove the rabbit and apricots from the sauce, set aside and keep
warm. Stir the garlic paste into the sauce a little at a time.
Arrange rabbit and apricots on a serving plate and cover with sauce.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner
Albrecht, The French Room - Four Season's Clift Hotel, San Francisco,
CA
Yield: 4 servings
Page 1085
RABBIT WITH CABBAGE
1 green cabbage, shredded

4 shallots, peeled and sliced
1 stick celery, sliced
11 oz raw ham, chopped
1 rabbit,cut in serving pieces
1 teaspoon thyme, chopped
2 bay leaves
2 sprigs parsley
1/2 cup water
1 salt
Mix the cabbage with the shallots, celery, carrots, ham and garlic.
Place half in the base of a casserole dish. Top with the rabbit
pieces. Sprinkle with the thyme, bay leaves and parsley. Cover with
the remaining cabbage mixture. Pour over the water and season to
taste with salt and pepper.
Cover and cook in a preheated moderate oven ( 180 C, 350F, Gas Mark 4
) for 2 hours. Serve straight from the cooking dish.
Suggested wine- Serve with a red wine such as a Chanturgue or a

Chateaugay.
Also taken from " POCKET GOURMET POULTRY & GAME " From: Linda Prevost
Yield: 5 servings
Page 1086
RABBIT WITH SAGE ITALIAN STYLE

4 slice bacon
2 cup chicken stock
Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and
the garlic very fine. Crumble and add the sage. Season the rabbit
parts with salt and pepper and dredge them lightly in the flour. Heat
the vegetable oil in a large casserole, add the rabbit and cook until
browned, turning it once, about 3 minutes per side. Discard the oil
from the casserole. Add the bacon mixture, and return to the heat,
cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar
and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt
and pepper to taste, and cover the casserole. Simmer until the rabbit
is tender, about one hour, stirring occasionally and adding the
remaining stock gradually to keep the meat moist. Transfer the rabbit
pieces to a large serving dish and pour the sauce over them. Older
animals will require up to two hours of cooking. From: Jim Weller
Date: 04-12-95
From: Helen Peagram Date: 01 Feb 98
Yield: 7 servings
Page 1087
RABBIT WITH SWEET SAUSAGES
1 lb italian sweet sausages(mild)

1 rabbit; cut in 8 pieces
2 red bell peppers; thinly sliced
1 can plum tomatoes-16 oz; undrained
1/2 teaspoon dried red pepper flakes
1 tablespoon fresh basil; minced or
1 tablespoon fresh oregano; minced or
1 juice of half orange
1 zest of 1 orange
1/2 teaspoon salt; optional
Pierce the sausages to release fat. Simmer in a large covered dry

skillet over moderate heat for 10 minutes. Remove the lid and saute
sausages until well browned. Remove sausages to cool and slice in
1-inch pieces.
In the browning fat from the sausages, saute the rabbit until
golden. Set aside. Pour off all but 1 tablespoon of the fat. Add the
garlic, onions, and peppers to the skillet. Saute over a moderately
low flame until the vegetables are tender.
Return the sausage slices to the skillet and add the tomatoes,
dried pepper, tomato paste, wine, basil, oregano, orange juice, zest,
and salt. Simmer for 10 minutes to blend the flavors.
Return the rabbit to the sauce and simmer covered for 20-30
minutes. The rabbit is done when the thickest part of the leg is
pierced with a fork and the juices run clear. Serve with buttered
pasta or rice.
Source: California Heritage Continues, Junior League of Pasadena.
Yield: 4 servings
Page 1088
RABBIT WITH TOMATOES AND HERBS
2 rabbit backs,each cut into

1 four pieces
2 tablespoon thyme,chopped
4 cloves garlic,pressed
1 salt
1 pepper
16 slice bacon, lean
3 1/2 tablespoon oliveoil
2 1/2 lb tomatoes,quartered
2 tablespoon basil, chopped
2 bayleaves
1.Mix thyme with garlic. Salt and pepper rabbit pieces and rub with
the
thymemix. 2.Put a little piece of bayleaf on each piece and wrap in
2 pieces of
bacon and tie with cooking string. 3.Brown the rabbit in the oil
,golden brown take out. 4.Saute the onions;add the tomatoes and saute
about 8 minutes.Season with
salt and pepper. 5.Put the rabbit pieces on top and cover and simmer
20-25 minutes;adding
a little water if nessesary. 6.Take rabbit out' put on platter. Let
the sauce simmer a little while
longer; than pour over meat and sprikle basil all over. Translated
by Brigitte Sealing
Yield: 4 servings
Page 1089
RABBIT WITH WILD RICE
1 (2-1/2 lb) fresh rabbit or

1 frozen rabbit; thawed
4 medium carrots
1 butter or margarine
1/4 teaspoon pepper
1 salt
1 dried thyme leaves
1 cup wild rice
1/2 cup regular long-grain rice
1/2 lb small mushrooms
1 teaspoon chicken bouillon
1 watercress sprigs; for garnish
About 2 hours before serving: With poultry or kitchen shears, cut

rabbit into 12 pieces. Thinly slice 2 carrots. In 12-inch skillet
over medium-high heat, in 2 tablespoons hot butter or margarine (1/4
stick), cook rabbit pieces, a few at a time, until well browned on
all sides, removing pieces to plate as they brown. Sprinkle rabbit
pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme.
Meanwhile, rinse wild rice; drain. Place wild rice and long-grain
rice in shallow 4-quart casserole. In same skillet over medium-high
heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook
mushrooms, onion, and sliced carrots until lightly browned, stirring
often. Add wine, bouillon, 2-2/3 cups water, 1/2 teaspoon salt, and
1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable
mixture over rice in casserole, stirring to mix.
Pile rabbit pieces in center of rice mixture. Cover and bake in 350
degrees F. oven 1-1/4 hours or until rabbit and rice are tender,
stirring rice mixture once.
About 10 minutes before rabbit casserole is done, prepare carrot

garnish: With vegetable peeler, shave remaining 2 carrots lengthwise
into thin wide strips. In 10-inch skillet over medium-high heat, in
1 tablespoon hot butter or margarine, cook carrot strips until just
tender, stirring constantly.
To serve, garnish top of rabbit casserole with watercress sprigs and

cooked carrot strips. Makes 4 main-dish servings. Source: Good
Housekeeping, January 1987.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

From: Judi Mae Phelps <jphelps@shell13.
Yield: 4 servings
Page 1090
RABBIT, ESCHALOT AND GARLIC STEW
2 medium-size rabbits, cut

1 into pieces on the bone
3 tablespoon olive oil or more if
1 necessary
125 gm smoked streaky bacon,
1 chopped
24 eschalots, peeled
60 cloves garlic (about 5
1 heads), unpeeled
3 tablespoon chopped thyme
3 tablespoon chopped thyme leaves
2 large handfuls chopped parsley
5 bay leaves
1 pepper
3/4 cup dry sherry
1/2 to 3/4 bottle white wine
1 to serve:
1 cooked new potatoes
Brown the rabbit pieces in a little of the olive oil in a large

frying pan, adding more oil as necessary. In a heavy casserole with
a lid, heat the remaining oil over low heat and fry the bacon and
eschalots, for about 10 to 15 minutes. Add the browned rabbit
pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and
pepper and mix well. Pour in the sherry, white wine and stock, making
sure the rabbit is well covered with liquid. Add more if necessary.
Cook, uncovered, for about 5 to 10 minutes, then cover the casserole
and place in a preheated 150oC oven for 1.1/2 hours or until the meat
is just falling off the bone. Serve the rabbit stew with new
potatoes. Note: the garlic will taste delicious and sweet when
squeezed out of the skin. Margot Clayton, The French House Dining
Room, London Bon Appetit - Exec.Chef Magnus Johansson
Source: Vogue March'94
Yield: 4 servings
Page 1091
RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR
2 oz butter
2 1/2 lb rabbit, stewing veal or chicken joi; nts
1 lb leeks, thickly sliced
4 cloves garlic, chopped finely
6 oz pot barley
3 3/4 cup water
2 bay leaves salt pepper
a vegetable.
Yield: 6 servings
RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY
2 oz butter
6 oz pot barley
3 3/4 cup water

a vegetable.
Yield: 6 servings
Page 1092
RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY
2 oz butter
6 oz pot barley
3 3/4 cup water

a vegetable.
Yield: 6 servings
RABBITS & PHEASANTS COOKING APACHE STYLE
1 rabbits
1 pheasants
1 other game
The Indians would dig a trench in the bank of the stream and built a
fire in it. The ditch was a foot deep and they laid out the fire along
the 3 foot length. The length of it depends of how many rabbits or
pheasants one has to cook. The more game the longer the trench.
They burned the scrub growth & downed the dead brush along the banks
of the stream, concentrating on drift woods that had caught on small
trees.
When there was a good bed of coals in the bottom of the ditch, they
laid in the birds and rabbits. Both had been cleaned but not picked or
skinned. They were rolled in a thick gooey mud made from the stream
bed and when all were laid on the coals, the dirt was pushed back in
until the rabbits and pheasants were entirely covered. "In an
hour that will be some of the best tasting meat you've ever eaten
said the Apache scout."
An hour later the Indians dug out the rabbits and pheasants, stripped
off feathers and skin.
Page 1093
http://www.logicsouth.com/~lcoble/dir6/apache.txt.
Yield: 1 crowd
Page 1094
RACCOON AND BEAVER MORSELS > BUCK PETERSON
----ROAST ROCKY RACCOON----

1 raccoon
1 favorite dressing (optional)
----BEAVER TAIL----
1 beaver tail
1 water
1 beaten egg
1 bread crumbs
----BEAVER TAIL WITH NOODLES----
1 beaver tail
2 quart boiling water
1 carrots, onions, celery
1 egg noodles
1 can peas; drained
RACCOON:
Buck met his first garbage can dweller emptying 55-gallon drums of
tourist trash in a county park in northern Michigan. It proved to be a
feast of no small proportions--it's flat out delicious when roasted.
Make sure you get those scent glands off from under the front legs
and thighs.
The famous recipe is: Roast Rocky Raccoon

Cook the clean carcass in the oven for about 3 hours in a slow oven
(300 deg. F) Baste frequently with drippings every 30 minutes. Make
gravy from the drippings. Season and serve with yams.
Mother Nature's "Special" Animals

There are a number of God's creatures that have the misfortune of
being ugly, smelly, greasy, dangerous, fish- eating, skin-covered
garbage bags. Some of these are thought to be eaten only by members
of inferior races and low economic classes. This is not just and this
cookbook will put these tasty morsels within reach of all of us.
The top seven contenders are the beaver, muskrat, opossum, porcupine,
badger, wolverine, and skunk. These animals may need special
handling, both at the time of purchase and during preparation.
Roadside
Many of these animals have stink glands, usually under their
forelegs and along the small of their back. They must be removed.
Remove all fat, cleaning the carcass carefully so no glands are
ruptured on the good meat.
Home
Many gourmets would soak a carcass overnight in salt water. Young
animals won't need more than 8 hours in the tub, while old critters
could stand a 24-hour soak. Some would add a cup of vinegar and a
pinch of salt to each quart of water.
Beaver
This friendly vegetarian is prized by old trappers and reprobates.
Page 1095
The small yearlings are so tender when cooked properly that all
you'll need is a spoon. On Bucky Beaver, Take care to remove all the
fat and musk glands or castors just under the skin in front of the
genitals. Soak the critter overnight and then cook it is as you would
a large bird. If, However, your furry friend had its castors and
cajones unproperly stirred by a Toyota 4X4, you have just one good
option left:
BEAVER TAIL:
Skin the tail and wash it well. Cover in a pot with water and a
couple tablespoons of vinegar. Cook until tender. Drain and cut into
slices like a London Broil. Dip slices in beaten egg and roll in
bread crumbs. Fry until golden brown.
BEAVER TAIL WITH NOODLES:

Or instead of cutting into slices, cut into chunks. Add to 2 quarts
of boiling water. Add carrots, celery, onions and cook until
vegetables are done.
Or Add chunks to your favorite pea soup or baked beans. P. S. I've

never known anyone who has tried this.
Source: The Original Road Kill Cookbook by B.R. "Buck" Peterson ISBN:
0-89815-200-3 From: Dorothy Flatman Date: 27 Jan 98
Yield: 1 servings
RACCOON SAUCE PIQUANTE
5 lb raccoon meat, cut 2 cubes

3 pint water, cold
32 oz tomatoes, whole, can
1 teaspoon garlic, finely chopped
6 oz tomato sauce
1/2 cup celery, finely chopped
12 oz mushrooms + liquid
1/2 cup shallots, finely chopped
4 onions, white, finely chop
1/3 cup bell pepper, finely chopped
1/4 cup parsley, finely chopped
3 lemon peel, small slivers
1 cayenne pepper/generous
Fry game meat in minimum oil til tender to fork. Usually 20 - 35

minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour.
When deep (not dark) brown, add onion. Cook until transparent but
don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes,
tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let
boil about 15 or 16 minutes. Add fried wildgame meat, parsley, lemon
peel and salt & pepper to taste. Let simmer over low fire for at
least one hour. Serve over hot rice.
Yield: 1 servings
Page 1096
RACK OF VENISON
1 rack of venison
2 quart buttermilk; or more
1 salt and pepper
5 slice bacon
3 tablespoon butter
2 medium carrots; diced
2 celery stalks; diced
5 parsley sprigs
1/4 teaspoon salt
1/4 teaspoon pepper
1 pint sour cream
2 tablespoon madeira
Marinate meat 2 days in buttermilk to cover. Remove skin off rack and
season with salt and pepper. Wrap bacon around rack. Brown on all
sides in butter in a large Dutch oven. Add veggies and all
ingredients except sour cream and Madeira. Add just enough water to
prevent scorching. Bake at 350 for 1 1/4 hr or until tender. Strain
sauce and add sour cream and Madeira to it; this sauce may be
thickened with a liaison as desired (thicken before adding sour
cream).
Serve rack with sauce, with red cabbage on the side.
Red Lion Inn, Boulder CO
From: Jim Weller Date: Thu, 06-2
Yield: 1 servings
Page 1097
RACK OF VENISON > RED LION INN, BOULDER CO
1 rack of venison
2 quart buttermilk; or more
1 ; salt and pepper
5 slice bacon
3 tablespoon butter
2 medium carrots; diced
5 parsley sprigs
1/4 teaspoon ; salt
1/4 teaspoon ; pepper
1 pint sour cream
2 tablespoon madeira
Marinate meat 2 days in buttermilk to cover. Remove skin off rack and
season with salt and pepper. Wrap bacon around rack. Brown on all
sides in butter in a large Dutch oven. Add veggies and all
ingredients except sour cream and Madeira. Add just enough water to
prevent scorching. Bake at 350 for 1 1/4 hr or until tender. Strain
sauce and add sour cream and Madeira to it; this sauce may be
thickened with a liaison as desired (thicken before adding sour
cream).
Serve rack with sauce, with red cabbage on the side.
Yield: 1 servings
Page 1098
RACK OF VENISON FORESTIERE
4 trimmed venison racks

3/4 cup brown sauce *
1/2 cup cranberry sauce
4 oz diced mushrooms
4 oz pearl onions
Oven Temp: 400øF
Instructions:
1. Preheat oven to 400F.
2. In a heavy pan over high heat, heat olive oil and then brown the
racks of venison on meat side. Place the racks on a cooking sheet
meat side up and cook for approximately 10 minutes. Meat should be
medium cooked. Baste from time to time with oil from the pan.
3. While the venison is cooking, prepare the sauce. Set aside the
oil for basting and to the pan, add the diced mushrooms, pearl onions
and parsley. Stir and saute for 2 minutes. Then add the wine, brown
sauce and cranberry sauce. Bring to a boil, season with salt and
pepper.
4. When cooked medium, remove the racks and allow to rest for 3 to 5
minutes. Carve and place on serving plates, bone up. Serve the sauce
on the side.
Source/Author: Kelowna Courier / typo Bob Shiells
Notes:
Wine Match: Calona De-Chaunac Merlot
Yield: 4 servings
Page 1099
RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

1 whole 9 rib rack farm raised
1 venison (??? udd)
4 tart apples (such as granny
1 smith),
1 cored and sliced into
1 eighths
1/2 cup sugar
2 tablespoon szechuan peppercorns,
1 toasted and crushed
1/2 cup game stock or chicken stock
3 tablespoon sweet butter
Heat the oil in a skillet over medium heat until hot. Season the
venison with salt and pepper and sear for 2 to 3 minutes on all
sides. Remove the venison from the skillet and place in a roasting
pan. Pour off and discard the oil from the skillet.
Over medium high heat, add 2 tablespoons butter to the skillet. When
the foaming of the butter subsides, add the apples and saute until
they begin to caramelize, about 3 to 4 minutes. Add the sugar and the
vinegar and cook another 1 to 2 minutes to reduce the vinegar by
half. Add the wine and Szechuan peppercorns, cook for 2 minutes
before adding the stock. Return to a boil, and reduce the stock for
another minute. Keep the sauce warm while the venison finishes
cooking. When ready to serve swirl the butter into the sauce.
Place the venison in a preheated 350 degree oven for 10 to 12 minutes,

until it reaches an internal temperature of 125 to 130 degrees for
medium rare. Remove from oven and let rest 5 minutes before slicing
into chops. Serve two chops per person, with some of the apple
peppercorn sauce ladled over each serving.
Yield : 4 servings
Michael Lomanaco SOURCE: Michael's Place Cooking Show Copyright 1997,

TV FOOD NETWORK SHOW #ML1A25 From: Dave Drum Date: 11 May 97 National
Cooking Echo Ä
Yield: 1 servings
Page 1100
RAGIN' RABBIT
1 cajun ragin' rub

1 1/2 teaspoon white pepper
1 1/2 teaspoon celery salt
1 teaspoon cayenne
2 rabbits (2.5 lbs. each)
1 quartered
1 tablespoon canola/corn oil
Combine the dry rub. Massage the meat with oil and mustard, and
sprinkle with rub. Place the meat in covered, shallow glass dish (or
other smokeproof dish) and refridge for 2-3 hours.
Prepare the smoker getting the temp to 220 or so.
Remove rabbit from fridge and let sit for 30 minutes in the covered
dish.
Cut a yard-long section of cheesecloth and dampen with water.

Uncover the dish and drape the cheesecloth (folder to several
thicknesses) over the dish.
Transfer the cheeswecloth-covered dish to the smoker, and Q for 1.25

hours. During that time, everytime you add wood chips/chunks, wet
down the cheesecloth again. The cheescloth will brown but won't burn
if kept moist.
Then remove and discard cheesecloth. Continue cooking until the meat
is cooked thru but still juicy... another 15-20 minutes. Serve right
away to 5-6 folks.
NOTE: No cheesecloth is needed in a water smoker or Cookshack oven.
Jeff Lipsitt The Boston Butt From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 1101
RAGOUT OF VENISON THE BEST OF TASTE
3 lb venison; boneless, in 1
1 cubes
1 bay leaf; crushed [m says
1 leave whole]
1 pinch marjoram
1 pinch thyme
1 teaspoon peppercorns; whole
2 oz wine vinegar
2 cup dry red wine
2 tablespoon flour
3 tablespoon butter
1 broth; or bouillon to cover
18 small onions; peeled
8 oz mushrooms; sliced
3 tablespoon butter
1 lemon; rind of, grated
Marinate meat overnight in next 8 ingredients. Dry meat, dredge in

flour, brown in butter. Strain marinade over meat in kettle. Add
broth to cover. Bring to a boil, stirring. Skim. Cover, reduce heat,
and simmer 30 min.
Meanwhile, saute onions and mushrooms in butter.
Add vegetables and lemon rind to stew, cover again, and cook until
meat is tender, about 90 min more.
(Annapolis: U.S. Naval Institute, 1957)
Yield: 4 servings
Page 1102
RAISED RABBITS WITH PRUNES
1 rabbit, boned
1/2 cup flour
1/4 lb butter
1 pkg prunes
1 can beef broth
1 can chicken broth
1 salt & white pepper
Season rabbit pieces with salt and white pepper. Dredge in flour and
shake off the excess. Fry in moderately heated butter. Add flour
and brown slightly. Add prunes, beef broth and chicken broth. Cover
and bake at 375 degrees until meat falls away from the bones. Serve
with wild rice.
Source: N.A.H.C. Wild Game Cookbook Author: Unknown
Yield: 2 servings
RAMP PUDDING - MODERN
2 1/2 pint ramps

1 cup ground venison
1 can tomato soup
6 eggs
2 tablespoon butter
Clean and finely chop the ramps and parboil them. Drain off water. Set
aside. Saute the ground venison. Mix all the ingredients except for
the butter and place in a buttered casserole. Top with pecan sized
chunks of butter. Bake in preheated oven at 350 F for 1 hour and 10
minutes or until done.
source unknown
Yield: 4 servings
Page 1103
RAMPS AND EGGS
1/2 dozen eggs

1/2 teaspoon salt
2 dozen ramps
Clean and cut up ramps, using 1/2 of the stems. Place bacon drippings
in iron skillet; heat to sizzlings. Put in ramps and salt; fry until
tender. Next, scramble eggs; pour over ramps and stir until eggs are
done. Serve with crisp bacon and cornbread. (You may wish to omit
scrambled eggs and use fried eggs.)
http://www.cook-books.com From: Anne Granwell From: Jim Weller Date:

14 Sep 02
Yield: 3 servings
Page 1104
RARE BREAST OF DUCK LACQUERED WITH SPICED HONEY
4 boneless moscovy hen duck

1 breasts (7-8 oz each)
1/2 cup orange blossom honey
1/2 cup zinfandel port wine
3 whole clove
1/2 stick whole cinnamon
3 allspice
1 star anise
1/2 teaspoon whole black peppercorn
2 seed from green cardamom
1 juice and zest from 1 lime
1 juice and zest from 1 lemon
1 salt and pepper mill
1. Using a sharp knife, trim and remove the sinew and membrane from
the underside of the duck. With the skin side down trim off any
excess skin and fat from around the perimeter of the breast.
2. Flip over each breast and score the skin by cutting through the
skin without cutting the meat in diagonal lines ab
3. Place the honey and port wine in a non reactive pot and bring to a
simmer, making sure to skim off any impurities rising to the surface.
Reduce by exactly half.
4. When the honey/port mixture is reduced, add all the spices, juices
and zests. Let cool to room temperature. Strain.
5. Pre-heat oven to 425 F.
6. Place a sauté pan on a medium flame and season the duck breast
with salt and few turns of a pepper mill on both sides. When the pan
is hot place the breast skin side down and slightly reduce the heat.
The breast will immediately start to render its fat and prevent the
breast from sticking.
7. When the breasts are golden brown, turn them in the pan to remove
the visible rawness and remove from the pan when the breasts are
still very rare.
8. Brush the duck breasts on the skin side liberally with the spiced
honey and place in the oven to cook to a perfect medium rare (approx.
2 minutes) and allow the honey to take on a shiny, lacquered finish.
Allow to rest for 2 minutes before slicing.
9. Slice the duck breast into thin (1/4") pieces and fan out on a warm
plate.
This duck preparation works well in a salad with greens, or as an

entree. At Restaurant Sent Soví it is served with Sauteed Apples and
a Savory Fennel Cake.
Page 1105
Copyright © 1996 StarChefs Inc. All rights reserved.
Recipe by:
From: Shade <liveoak@polaris.Net>
Yield: 1 servings
RATTLESNAKE AND BEANS
3 lb dry kidney or pinto beans cooked; -or- canned beans

30 oz stewed tomatoes; undrained
4 oz canned diced jalapenos more or les; s to taste
1 large red onion cut in large chunks
1 garlic clove; smashed
1 dash salt
1 lb ground beef browned and drained
1/2 lb rattlesnake meat * in bitesized pi; eces browned
1 broken tortilla chips (opt.)
* (can substitute quail, dove, chicken, rabbit, or pork)
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt,
garlic, ground beef and rattlesnake (or other) meat. Simmer 10
minutes to heat thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.
Posted by Pamela Newton (VKBB14A) who said it came from the Phoenix
Gazette by Dale Keyrouse.
Yield: 6 servings
Page 1106
RATTLESNAKE CHILE
1 rattler; 6-foot-long, kinned, bone

1 lb lean pork shoulder
15 oz mild roasted green chilies; canned or fresh roasted
4 cup onion; finely chopped
1/2 lb bacon
15 oz chopped tomatoes; undrained
5 jalapeno peppers
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon creamy peanut butter
1/2 oz semi-sweet chocolate
1 can kidney beans; 15oz
1 can pinto beans; 15oz
1 can black beans; 15oz
1/2 cup gold tequila
NOTE: Huntin' your own rattler is not recommended! Check with your
local butcher or specialty food store.
DIRECTIONS:
If you're using fresh chiles, roast, cool, peel, seed and chop to
yield about 1 1/2 cups. Test for spiciness: some chiles are hotter
than others, and you may not need to add this much. Set aside.
Fry the bacon until crisp, and set aside to cool. In a large soup pot,
saute the onions and garlic in about 2 Tbsp of the bacon drippings
until transparent. Add the cornmeal and chopped tomatoes with their
juice, the chopped green chiles, cumin, chili powder, oregano and 1
cup of water. Simmer for half an hour.
Meanwhile, seed and chop the jalapeno peppers, (avoid touching the
seeds and take care not to rub your eyes). Add the chopped pepper and
1/2 cup of water to a blender and puree. Add about half the
water/pepper mix to the pot, saving the rest to be added to taste
later. Continue to simmer the chile base for another 15 minuttes.
Drain the beans and stir them into the pot. Remove about 1 1/2 cups
of the chile and puree in a blender with the peanut butter and
chocolate (these ingredients mellow the acidity of the chiles and
allow the flavors to come through, without imparting any of their own
flavor). Return to the pot.
Using another Tbsp or so of the bacon drippings, saute the diced

rattlesnack (or pork) until done. Chop the cooled bacon and add all
the meat to the chile. Simmer for another 1/2 hour, or until the meat
is tender. Add more water if necessary, and add more of the blended
jalapeno if the chile needs more kick. Salt to taste.
Page 1107
The tequila adds wonderful flavor to the chile... stir it in just

before serving, or let your guests add their own to taste. A little
goes a long way!! The chile can be served with grated cheddar
cheese, fresh chopped onion, sour cream and tortillas or corn bread.
Leanin' Tree
"Fangy Feast" by Nate Owens

Formatted for your use by The WEE Scot -- paul macGregor
Yield: 4 servings
RATTLESNAKE CHILI
----INGREDIENTS----
1/2 cup chopped green peppers
1 lb ground beef (or turkey)
1 teaspoon cayenne pepper, ground
2/3 cup tomato paste (6 oz. can)
2 cup pasta, uncooked
----DIRECTIONS----
1 cup cubed rattlesnake (or chicken)
2 teaspoon salt
2 16-oz cans tomatoes, undrained
2 cup water
In 5 quart saucepan, heat oil and cook onions, green peppers and
garlic until tender. Add meat; cook until done, about 6 minutes.
Stir in seasonings, tomatoes and tomato paste. Heat to a boiling,
reduce heat and simmer 2 hours. Before serving, add water and return
chili to boiling. Stir in uncooked pasta; continue boiling, stirring
frequently, 10 to 15 minutes. Serves 6. Dressing Rattlesnake* 1. Take
dead rattlesnake, place on cutting board and hold firmly behind the
head. 2. Cut off head and discard. 3. Cut off rattlers for your
collection. They look good on display, made into a necklace, etc. 4.
Strip off the skin and save. One long skin can make a good hatband,
With enough skins, you can make a fine pair of boots. 5. Make a long
slice on the underside and remove all internal organs. 6. Cut into
chunks, and refrigerate until ready to use. (can be frozen) 7. Use as
directed in your favorite recipe.
Submitted By EARL SHELSBY
Yield: 6 servings
Page 1108
RAYMOND'S BRAISED VENISON WITH A BITTER CHOCOLATE SAUCE
4 single 250g/9oz pieces of venison

1 shoulder
50 ml/2fl oz sunflower oil
1 black pepper
1 for the marinade:
1 bottle 750ml/11/2 pint red
1 wine
12 black peppercorns, crushed
2 bay leaves
1 sprig of fresh thyme
1 strip of orange peel
1 medium carrot, diced
1 large onion, peeled and roughly
1 chopped
1 celery stick, chopped
1 for the sauce:
350 400ml/12-14fl oz water
30 g/11/2oz bitter chocolate,
1 grated
1 for the garnish (optional):
24 chestnuts, prepared and
1 cooked
Put the red wine in a pan and boil to reduce by one-third. Allow to
cool down to room temperature. Place the venison in a large container
and cover with the reduced wine and all the remaining marinade
ingredients. Refrigerate and allow to marinate for 24 hours. Preheat
the oven to 110C/225F/Gas1/2. Drain the venison and the vegetables
and pat them dry. Reserve the wine. In a non-stick pan, heat the
sunflower oil until smoking and sear and colour both pieces of
venison on all sides to a good deep brown. This operation will take
about 10 minutes. Transfer the venison pieces to a cast-iron
casserole.
In the oil remaining in the non-stick pan, colour the vegetables and
seasonings lightly, about 5 minutes, then transfer them to the
casserole with the venison. Add the tomatopuree to the non-stick pan
and cook for 1-2 minutes. Add the reserved red wine from the
marinade, and bring to the boil. Pour over the venison, vegetables
and seasonings in the casserole, and barely cover with the water.
Season lightly with salt. Bring to the boil for 1 minute, skim, then
cover with a tight lid. Braise in the preheated oven for 3BD hours.
Strain the juices into a large saucepan and reduce on full heat to
about 300ml/10fl oz. Reduce the heat until the sauce barely simmers,
then add the redcurrant jelly. Correct the seasoning and finally,
whisk in the grated chocolate. Mix the venison and vegetables back
Page 1109
into the sauce, and re-heat gently. Add the chestnuts if using. You
may serve the venison from the casserole or transfer it to a nice
serving dish. Serve to your guests.
:by Raymond Blanc from Blanc Mange

~0000
Yield: 4 servings
REBEL COUNTRY KENTUCKY FRIED RABBIT
2 young rabbits (2-1/2 to

1 3-1/2 lbs)
2 eggs yolks, beaten
3 cup milk
1 1/4 cup flour
1 teaspoon salt
1/2 cup shortening
Wash dressed rabbits thoroughly under running water. Dry. Cut into
several pieces. Combine egg yolks and 1 cup milk, add 1 cup flour
gradually, then salt and beat until smooth. Dip rabbit into batter
and fry in fat until brown, about 15 minutes. Reduce heat and
continue cooking until tender, 30 to 40 minutes, turning frequently.
To make gravy add remaining flour to fat in pan, add remaining milk
gradually, stirring constantly, heat to boiling and season to taste
with salt and pepper. Pour over rabbit.
From: "Stewburner" <stewburner@sailorradate: Sun, 28 Sep 2003 10:45:20
~0700
Yield: 4 servings
Page 1110
REBEL ROUSER BAKED VENISON STEAK
3 lb boneless venison steaks

1 single garlic salt
1 single celery salt
1 single pepper
1 single flour
1/4 cup oil
1 cup celery, thinly sliced
1 can cheddar cheese soup
2 can water
Cut steaks 1/2-to-3/4-inch thick, cut into small sizes. Sprinkle the
meat lightly with garlic salt, celery salt and pepper. Flour meat
and brown on both sides in 1/4 cup oil. When meat is brown, place in
a baking dish or pan large enough to hold all items. Spread meat
evenly over bottom of pan. Spread onion, celery and mushrooms over
meat. In a separate dish or bowl, add cream of mushroom soup, cheese
soup and water. Mix well and pour over meat and vegetables. Bake at
350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve
with your favorite vegetable and salad.
Yield: 5 servings
REBEL ROUSER BARBECUED SQUIRREL
3 squirrels, cut up
1 teaspoon barbecue spices
1 cup melted butter
1 teaspoon tabasco sauce (optional)
1 teaspoon paprika
1 salt to taste
1 pepper to taste
1 teaspoon rosemary
Combine melted butter with other ingredients. Charcoal broil the

squirrels as you would chicken over coals, basting with butter and
spices.
From: "Stewburner" <stewburner@sailorradate: Wed, 15 Jan 2003 05:56:58
~0500
Yield: 4 servings
Page 1111
REBEL ROUSER RABBIT AND SQUIRREL CHILI
1/2 lb rabbit
1/2 lb squirrel
1 tablespoon pure chili powder
1 1/2 teaspoon salt
1 tablespoon onion powder
1 cup water
Ground rabbit and squirrel meat. Cook until tender and brown. Add
remaining ingredients, mix well. Add water slowly while stirring.
Cover and simmer over low heat for 30 minutes.
From: "Stewburner" <stewburner@sailorradate: Sat, 27 Sep 2003 20:05:52
~0700
Yield: 6 servings
RED AND BLACK BEAN BUFFALO CHILI
1 lb to 1 1/2 lbs ground cut from cobs; buffalo meat

3 cup cooked red beans
1 large red onion; diced
3 cup cooked black beans
1 red bell pepper; diced
2 tablespoon tamari sauce
1 green bell pepper or salt to taste; diced
1 yellow bell pepper
1 tablespoon honey; if desired diced
1/2 teaspoon crushed red pepper
2 large tomatoes; diced flakes
2 ears sweet corn
1 chopped fresh cilantro shucked; kernels
Cook meat in large nonaluminum Dutch oven until no longer pink. Stir
in remaining ingredients except cilantro. Simmer gently, partially
covered and stirring frequently, 40 to 45 minutes. Taste and adjust
seasonings. Add cilantro at serving time.
This is adapted from a recipe used at the Heartland Cafe on Chicago's

north side. It uses dried, cooked beans although canned beans are a
fine short-order alternative. If desired, the chili can be served
with grated cheese, sour cream, chopped green onions, tortillas or
crackers.
Page 1112
Chicago Tribune, 10/07/93.
Yield: 8 servings
RED BELL PEPPER SAUCE
1 15 -ounce jar roasted red bell peppers, well; drained,

patted dry
1 cup aioli
Blend roasted peppers and 1 cup Aioli in processor until mixture is smooth.
Season to taste with salt and pepper. Transfer red pepper sauce to small
bowl. (Can be made 1 day ahead. Cover and refrigerate.)
Yield: about 2 cups.
RED CHILI CON CARNE
2 blended red chile pods; see * note

3 tablespoon oil or shortening
2 lb stew beef; cut into 1/2 cubes
1 1/2 cup water
4 tablespoon flour; all purpose
16 oz tomato sauce - (2 cans); (optional)
* Note: See the "Blended Red Chile Pods" recipe which is included in
this collection.
Heat a Dutch oven or heavy kettle and add the oil or shortening.
Brown the meat well. Stir in the flour, being careful to coat the
meat well. Add 1 1/2 cups water, stirring carefully until the mixture
thickens. Add the doubled Blended Red Chile Pod recipe and the
optional tomato sauce. Cover and simmer for 1 hour or until the meat
is very tender. That is the basic dish. It can be served with beans
or just as it is. You might try serving this over cornbread for a
very delicious meal.
Comments: This recipe comes from the Southwest Indians around Santa
Fe, where this kind of chili has been popular for many generations.
The title of the dish simply refers to chili cooked with meat.

07-28-1994

Page 1113
Yield: 8 servings
RED MOUNTAIN BARBECUED BEAR
1/4 cup vinegar

2 tablespoon sugar
1/2 teaspoon pepper
1 onion, minced
5 drop tabasco sauce
1/2 cup water
1 1/2 teaspoon salt
1/4 cup salad oil
1/2 cup catsup
1 bear roast
Mix all sauce ingredients except catsup and Worcestershire sauce.

Simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce and
bring to a boil. Remove from heat. Place bear roast in oven at 325
degrees. Roast 3-4 hours or until tender. Baste frequently with sauce.
~0800
Yield: 4 servings
Page 1114
REFRIED ACORNS
1/4 cup olive oil

4 cup leached acorns
1 medium-size onion, chopped
4 small chiles, seeds and ribs
1 removed, chopped
2 tablespoon chopped fresh cilantro or
1 parsley leaves
1 teaspoon dried sage, finely crumbled
1 teaspoon freshly ground cumin
1 teaspoon dried oregano, finely
1 crumbled
2 tablespoon bragg's liquid aminos or
1 tamari soy sauce
This recipe is a wild alternative to Mexican refried beans, with

acorns replacing the beans. Serve it as a side dish with other
Mexican foods.
1. Heat the olive oil in a large skillet over medium heat. Add all the
ingredients except the Bragg's Liquid Aminos and cook, stirring, for
15 minutes.
2. Stir in the Bragg's Liquid Aminos and serve.
Serves 6 to 8
From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 1115
REHBRATEN
4 venison steaks (up to 5) -1/2 to 1; thick

1 box pickling spices
8 oz bottle italian dressing
1 cup tart red wine (to 2 cups)
1 meat tenderizer
1 flour
1 margarine
1 misc. vegetables (opt'l.)
Trim all cartilage from steaks (shoulder, round or rump roasts may be
used); cut steaks into "teriyaki" strips.
Make a marinade of the pickling spices, Italian dressing and red

wine. Lay venison strips in a flat shallow dish with enough marinade
to cover the meat. Cover the dish with plastic wrap or aluminum foil
and place in the refrigerator. The marinating process must be at
cold temperature and the meat must be completely covered with the
marinade at all times.
After 3 or 4 days, take the meat out of the marinade, drain well, and
wipe with paper towel. Sprinkle both sides with a meat tenderizer.
Flour the meat on both sides and brown in margarine in an iron
skillet or Dutch oven.
Strain the marinade into a shallow baking dish. Add to meat and,
when it is simmering briskly, cover and continue cooking until meat
is tender, about 3 hours. Peek at it occasionally and if the gravy
cooks down, add more wine so that the meat is completely covered at
all times.
Onions, small potatoes, scallions, carrots and celery sticks may be

added if desired. These vegetables add a special zest to the other
vegetable you will have with the meal.
Yield: 6 to 8 servings.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,

AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog
Number 70-140493. Posted by Cathy Harned.
Yield: 6 servings
Page 1116
REINDEER WITH JUNIPER BERRIES
1 shredded reindeer
1 chopped onions
1 forest mushrooms
1 salt & pepper
1 rosemary
1 crushed juniper berries
1 single cream
1 splash of dry sherry
1 pressed potatoes
1 rowanberry jelly
I fried shredded reindeer, moose and deer (hm, I guess it could be

substituted by some thinly sliced game. It won't be the same, but it
will probably be good) with chopped onions and forest mushrooms (I
used ?funnel chanterelles?, lat. Craterellus tubiformis), seasoned
them with salt&pepper rosemary and crushed juniper berries (there
they were!) and let it simmer for a few minutes in single cream and a
splash of dry sherry
It's probably best (and more traditionally correct) served with

pressed potatoes, but I had jasmine rice. And then some rowanberry
jelly
Malin
Origin: Usenet:Kaotisk
From: Malinski@algonet.Se (Malin Erikss
Yield: 4 servings
RIBERRY SAUCE
500 gm venison bones

1 tablespoon butter
1 tablespoon oil
250 ml wine, red
1/2 onion, diced.
1 small riberries, packet of...
2 tablespoon flour
125 ml water
Roast the venison bones with butter and oil in a 180^C oven until
brown. Add 125ml of red wine, onion and riberries and sprinkle
with flour. Return to oven and cook for at least another hour.
Add remaining red wine and water to the dish and simmer on top of
the stove for another 2 hours, or until the sauce is reduced to
your desired consistency.
Page 1117
Yield: 1 servings
RICH VENISON AND MUSHROOM STEW
2 lb good stewing venison - (trimmed wei; ght)

1 onion
3/4 lb small flat mushrooms
2 1/2 fl oz red wine vinegar
2 1/2 fl oz water
3/4 pint (scant) beef or game stock
1 butter
1 oil
1 flour
1 sugar
1 bay leaves
----FOR THE FORCEMEAT BALLS----
8 oz grated suet
2 lemons (grated zest only)
1 1/2 tablespoon lemon juice
1 large egg
3 tablespoon fresh chopped parsley
Cut the venison into large chunks and marinate for about 24 hours in
the water and vinegar with 2 bay leaves and plenty of pepper.
Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until
golden- brown and crisp and reserve. Then fry the mushrooms hard in
a very little hot fat. Remove and reserve separately.
Drain and dry the meat well, reserving the marinade. Dust the
venison with well-seasoned flour and brown and seal in batches.
Transfer it to a 4 pint flameproof casserole; ideally this should be
no more than 8 inches in diameter across the top. Chop the onion
finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the
marinade liquid and the stock over the meat and season with salt,
pepper, 1/2 teaspoon sugar and 2 bay leaves.
Bring to a bare simmer, cover tightly and cook over the lowest
possible flame (or in a low oven if you prefer) until the meat is
deliciously tender and the gravy is dark and rich. Shoulder meat may
need as little as 1 1/2 hours, lesser cuts of meat will need
considerably more. Stir occasionally to prevent sticking. When
ready, remove the bay and check seasoning. Cool and refrigerate
overnight if not to be served on the same day.
To finish the dish, bring everything back to room temperature. Add

the prepared mushrooms to the stew, pushing them well down into the
gravy, then cover the surface with the forcemeat balls and bake -
without a lid to keep the forcemeat balls really crisp - at 400 F
Page 1118
(200 C) gas mark 6 for about 25 minutes.

Yield: 6 servings
RILLED RAINBOW TROUT ADOBO WITH ROASTED CORN SALSA
By: ayne Oden, Hartford Hospital - Hartford, CT
cups Dry white wine

1-1/2 cups Fresh lime juice
3 Tbsp Prepared adobo sauce
3 Tbsp Finely chopped garlic
12 Trout butterfly fillets, 8 oz each
Coarse salt as needed
Roast Corn Salsa (Recipe follows)
Olive oil as needed
Field greens as needed
Lime zest as needed for garnish
Lemon zest as needed for garnish
ishes suggested by the sun-filled cuisine of countries south of our border

remain an order magnet. This presentation appeals to customers' eyes, then
the robust flavors delight their taste buds. Ease of preparation makes this
plate popular in the kitchen - and popular for its profitable labor and
food costs.
o prepare Rainbow Trout, thoroughly mix wine and next 3 ingredients. Pour
over fillets; let marinate 2 hours.
Just before service, remove fillets from marinade; pat dry.
Per Order: Heat 1/2 cup salsa in a little olive oil; keep warm. On a
well-oiled grill, preferably fueled with wood, grill trout flesh-side down
for 2 minutes. Turn; cook until just firm, about 1 minute.
To plate, lay trout on a small bed of greens. Spoon warmed salsa over and
to side of trout. Garnish with lime and lemon zest.
Roasted Corn Salsa: Combine 3 cups roasted corn kernels, 1-1/2 cups diced
green chiles, 1-1/2 cups diced plum tomatoes, 1/3 cup diced red onion, 3/4
cup fresh lemon juice, 1/3 cup chopped, fresh cilantro, 3 tablespoons
prepared adobo sauce, 3 tablespoons diced jalapeno pepper, 2 teaspoons
coarse salt, and 1/2 tablespoon crush red pepper. Let stand at least 20
minutes to marry flavors.
D
Page 1119
RIO GRANDE PIZZAS
4 green anaheim chiles

1 1/2 cup fresh tomato sauce
5 oz soft white goat cheese (appx
1 1/2 cup)
1 bunch chives, chopped
6 strips thinly sliced garlic
1 jerky
2 tablespoon chopped fresh basil leaves
Roast the chiles by the Oven or Open-Flame methods then peel, seed,
devein, and chop them. Preheat the oven to 400 degrees F.
Heat the tomato sauce in a saucepan over medium heat. Spoon

approximately 1/4 cup sauce over each tortilla and crumble the goat
cheese, green chiles, chives and Garlic Jerky on top.
Place the pizzas on a baking sheet an dcook in the oven 7 to 10

minutes, until the cheese is melted and the pizzas are hot. Sprinkle
the fresh basil on top and serve immediately. ***********************
Variation: This master pizza recipe can be varied according to what

you find in the garden, the market, and your imagination. Grilled
rabbit, beans, tomatillos and raw onions are all successful additions.
From "Native American Cooking," by Lois Ellen Frank Typed for you by
Hilde Mott
Yield: 6 servings
Page 1120
RIVER WOMAN'S CALABASA
1 mexican calabasa squash or

1 zuchinni or other summer
1 squash, maybe chayote
1 corn, cooked and scraped off
1 the cob or canned corn
1 canned tomatoes
1 onion, chopped
1 maybe some garlic
1 maybe some bell pepper,
1 chopped
1 ground beef or other meat
1 chili powder
1 cumin
1 salt
Brown beef in a large frying pan. Drain off some of the fat if it's
too greasy. Peel calabasa if skin is tough, otherwise you can leave
the skin on. Slice calabasa and add it and the chopped onion and bell
pepper to the beef. Cook until vegetables are tender. Add corn and
tomatoes and seasonings to taste. Add some water or vegetable broth
(left over from cooking corn?) if more liquid is needed at any time
and cook until hot.
Grated cheese can be added if desired. This is also good with

chicken or pork chops instead of ground meat or just as a vegetable
dish without any meat.
From: Margrahol@aol.Com Date: Sat, 15 Mar 2003 18:00:15
Est
Yield: 4 servings
ROAST BEAR
3 lb bear roast
3 large onions
1 can pinapple slices, undrained
2 cup water
Place the roast in a pan. Pour the water over the meat then cover
with pineapple slices. Slice the onions and place along side of the
roast. Cover the roast with Aluminum foil and bake for 1 hour. Add
the juice from the pineapple and continue baking for another 1 1/2
hours. From Native Indian Wild Game, Fish & Wild Foods Cookbook
Yield: 3 servings
Page 1121
ROAST BEAR IN RAISIN SAUCE
4lbs bear roast

3½ cups water
1 tbsp. flour
1½ tsp. dry mustard
½ tsp.salt; ¼ tsp pepper
2½ tbsp. fresh lemon juice
¼ cup raisins, seedless
First cut all fat off bear meat and place in roasting pan.
Pour in 2 cups of water, cover and roast for 2½ at 350ºF.
Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in lemon
juice and remaining water.
Add raisins, cook over medium heat while stirring constantly until mixture
has a syrup consistency.
Pour the mixture over the bear roast, then continue to roast for
30 minutes, basting roast 3 or 4 times while baking.
ROAST BEAR IN RAISIN SAUCE
3 to 4 pounds bear roast

3 1/2 cup sater
1 1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup seedless raisins
Cut all the fat from the roast and place in a roasting pan. Pour in 2
cups of water. Cover and roast for 2 1/2 hours at 350 Degrees F. Mix
all the dry ingredients in a sauce pan. Slowly mix in the remaining
water and lemon juice. Add the raisins. Cook over medium heat,
stirring constantly, until it reaches the consistency of syrup. Pour
over the bear roast and continue to rast for another 30 minutes,
basting 2 to 3 times throughout this baking time. From Native Indian
Wild Game, Fish, & Wild Foods Cookbook Edited By David Hunt
Yield: 1 servings
Page 1122
ROAST BEAVER
1 medium beaver, about 8 lbs

1/2 cup vinegar
1 tablespoon salt
2 teaspoon soda
4 strips bacon or salt pork
1/2 teaspoon salt
1/4 teaspoon pepper
Wash beaver thoroughly with salt water then let soak overnight in
enough cold water to cover. Add 1/2 cup vinegar and 1 tb salt to the
water.
The next day, remove the beaver from the brine, wash and cover with a
solution of 2 ts soda to 2 quarts water. Bring to a boil, reduce heat
and simmer 10 minutes.
Drain, then place beaver in roasting pan. Cover with sliced onions and
bacon; season with salt and pepper. Place lid on roaster and bake at
375 until tender. Serve with a tart jelly.

by: Jim Weller
Yield: 4 servings
ROAST BEAVER [CANADA]
1 medium beaver, about 8 lbs

1/2 cup vinegar
1 tablespoon salt
2 teaspoon soda
4 strips bacon or salt pork
1/2 teaspoon salt
1/4 teaspoon pepper
Wash beaver thoroughly with salt water then let soak overnight in
enough cold water to cover. Add 1/2 cup vinegar and 1 tb salt to the
water. The next day, remove the beaver from the brine, wash and cover
with a solution of 2 ts soda to 2 quarts water. Bring to a boil,
reduce heat and simmer 10 minutes. Drain, then place beaver in
roasting pan. Cover with sliced onions and bacon; season with salt
and pepper. Place lid on roaster and bake at 375 until tender. Serve
with a tart jelly.

by: Jim Weller
Page 1123
From: Dorothy Flatman Date: 01-27-98 (13:23)

Doc's Place Bbs Online. (280) Cooking
Yield: 4 servings
ROAST BOAR AND BLACK BEAN CHILI *G*

2 garlic cloves, crushed
1/8 teaspoon ground cumin seeds
4 lb saddle of wild boar
1 lb black turtle beans
1/2 cup diced salt pork
2 onions, chpd
1 jalapeno minced
1 cup cooked, smoked ham
2 cup beef broth
1 bay leaf
1 teaspoon chpd oregano
1 teaspoon red wine vinegar
2 tablespoon dark rum
4 scallions, thinly sliced
2 eggs, hard cooked, sieved
In a med bowl, combine the bacon drippings with the crushed garlic,
two tablespoons of the chili powder, the cumin, and freshly ground
pepper. Spread over the wild boar and let stand while preparing the
beans. In a lg pot, cover the beans with cold water. Heat to boiling
and boil for two minutes. Turn off the heat and let stand one hour.
Drain. Wipe out the pot and return beans, cover with cold water and
heat to boiling. Reduce heat and simmer for 30 minutes. Drain.
Preheat the oven to 325 degrees. Cook the salt pork in boiling water
for five minutes. Drain and pat dry. Heat the oil in a heavy, deep
casserole. Stir in the salt pork and cook over med heat until golden,
about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper.
Cook 1 minute. Stir in the ham and cook two more minutes. Stir the
remaining chili powder into the onion mixture. Add the beans, broth,
bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of
boar on top of the beans, cover and place in the middle of the oven.
Cook for 1 1/2 to 2 hours or until internal meat thermometer reads
170 degrees. Turn the meat twice and stir the beans. Add more broth
if dry. Remove the meat and allow it to stand, covered, for 10 to 15
minutes. Meanwhile, skim the fat from the chili. Cut the meat from
the bone and into thin slices. Layer it over the beans. If desired,
stew, covered, to tenderize the meat. Serve with hot rice and a
sprinkling of scallions and sieved eggs.
Yield: 6 servings
Page 1124
ROAST BUFFALO
1 buffalo eye roast (about 6

1 lbs.) or buffalo hump roast.
5 cup big game marinade
Marinate meat, turning every few hours, for 1 or 2 days in the

marinade. Drain. Reserve marinade and strain it. Wipe roast dry
with a damp cloth and place in roasting pan. Place in preheated 425
degree F. oven and roast for 15 minutes. Lower heat to 350 degrees
and continue roasting with 1 c. of the strained marinade poured over
for 1 1/2 hours or until meat thermometer registers "rare" for beef.
Cintinue roasting until desired degree of doneness. Meat should be
served no more than "medium rare" for best flavor. During roasting,
baste with additional marinade. Transfer to heated platter and serve
sliced as for roast beef. Serves 10.
Serve with: roast new potatoes and Fruit Sauce.
Note: Elk, deer, and reindeer may be substituted for the buffalo or
bison.
Source: "COOKING WILD GAME", by Zack Hanle, 1974 ISBN 087140-595-4
Yield: 1 recipe
ROAST CARIBOU
4 lb caribou roast
1 marinade:
1/2 cup vinegar
2 tablespoon salt
2 tablespoon flour
2 tablespoon oil
1 tablespoon vinegar or lemon juice
Marinade the caribou with the vinegar, garlic and salt in a plastic
bag turning occasionally, over night in the refrigerator.
Remove from the marinade and discard it, pat dry, roll in flour and
brown in a little oil in a hot skillet. Make a paste of the remaining
ingredients and smear over the roast. Place in a preheated 450 deg
oven, reduce the heat to 300 and roast 60 -80 min until finished to
desired doneness.
Page 1125
Deglaze the pan and make gravy.
Yield: 6 servings
ROAST CORN SOUP ('O' NANH-DAH) SENECA
By: Miriam Lee
12 ears white corn in milky stage

1 # salt pork (lean and fat)
1 # pinto or kidney beans
Using low heat, take corn and roast on top of range (using griddle
if your stove is equipped with one) and keep rotating corn until ears
are a golden brown. After the corn is roasted, take ears and put on foil
covered cookie sheet until cool enough to handle. Scrape each ear once
or twice with a sharp knife. Corn is ready for making soup. While corn
is being roasted, fill kettle (5 qt. capacity) approximately 3/4 full
with hot water and put on to boil along with salt pork which has been
diced in small pieces for more thorough cooking. Beans should be sorted
for culls, washed twice and parboiled for approximately 35-45 minutes.
After parboiling beans, rinse well in tepid water 2 or 3 times. Corn and
beans should then be put in kettle with pork and cooked for about 1
hour. (Note: Beans can also be soaked overnight to cut cooking time when
preparing soup).
ROAST DUCK #2
4 ducks, ready to cook

1 clove garlic -- split
1 salt and pepper
2 small cooking apples -- quartered
2 medium onions -- quartered
4 celery stalk tops
1/2 stick butter -- melted
8 slice bacon
Rub duck skin with garlic and sprinkle the birds inside and out with
salt and pepper. Fill cavities with the apples, onions and celery
tops. Cover breasts with bacon slices. Place birds, beast sides up,
in roasting pan and roast at 400 degrees until done. This varies
from as short as 20 minutes for rare up to an hour . Baste every 15
minutes with the butter. Remove cavity contents and serve with sauce
as desired, but do not prepare sauce from pan drippings.
Supposedly, the cavity filling absorbs the "wild" taste and most
folks don't like that.
Recipe By : Clyde McAuliffe
From: Lou Parris Date: 23 Sep 97 Mastercook

Yield: 1 servings
Page 1126
ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE
2 boneless duck breasts with

1 skin, halved
1 for sauce
1/4 cup minced shallot
1 tablespoon plus
1 teaspoon cold unsalted butter
1/2 cup tawny port
1 tablespoon brandy
1 cup duck-and-veal demiglace
1/3 cup julienne strips dried
1 apricot
At the restaurant the chef uses a rich duck stock when preparing this
dish. Duck-and-veal demiglace is substituted here. The duck breasts as
well as the demiglace are available at many butchers and specialty
foods shops.
Make sauce: In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon

butter over moderately low heat, stirring, until softened. Carefully
add Port and brandy and boil until reduced by half. Add demiglace and
simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce
through a fine sieve into a small bowl and return to pan. Stir in
apricot, vinegar, and salt and pepper to taste. Simmer sauce until
apricot is just heated through and stir in remaining tablespoon
butter.
Preheat oven to 4500 F. Put duck breasts, skin sides down, on a

cutting board. Using a sharp knife and following shape of breast,
trim all sinews, excess skin, and fat. With a fork carefully prick
skin all over without piercing meat. Heat an ovenproof cast-iron
skillet over moderately high heat until hot and add oil, swirling
skillet until coated evenly. Pat duck dry and season with salt and
pepper. Put duck, skin sides down, in skillet. Reduce heat to
moderate and cook duck until skin is deep golden, about 3 minutes.
Turn duck over and cook 2 minutes more. Remove duck from skillet and
pour off fat. Return duck, skin sides down, to skillet and roast in
middle of oven 5 minutes for medium-rare. Keep duck warm and reheat
sauce over low heat. Slice duck on the diagonal and serve with sauce.
Bon Appetit...Karl
Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97
bbqing-subscribe@makelist.com wine-subscribe@makelist.com
karlseateryii-subscribe@makelist.com ICQ # 16639454
From: "Karl E. Moser (Ke3nf)" <karl-M@h
Yield: 4 servings
Page 1127
ROAST DUCK WITH CUMBERLAND SAUCE
1 4 pound
1 teaspoon tabasco pepper sauce
1 divided
1 salt
1/4 cup lemon juice
2 tablespoon water
1 duck
Preheat oven to 375øF. Pierce skin of duck with fork; rub duck with
1/2 teaspoon TABASCO sauce, and sprinkle with salt. Place on rack in
roasting pan. Roast 1 1/2 hours or until temperature on meat
thermometer reaches 190øF.
Meanwhile, in small saucepan, melt jelly over medium heat.
Gradually stir in juices. Add ginger and remaining TABASCO sauce.
In small bowl, stir together cornstarch and water until smooth. Add to
saucepan. Stirring constantly, bring to a boil and boil 1 minute.
Serve with Roast Duck.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
From: Kris Young <krisy@womansjournal.C
Yield: 4 servings
Page 1128
ROAST DUCK WITH WILD RICE CASSEROLE
2 strips bacon
2 wild ducks, dressed
1 celery stalk, cut in half
2 small onions
2 cup water
1 wild rice casserole:
1/2 lb wild rice
1/2 cup bacon, diced
1 green onions, sliced
1/2 cup mushrooms
1 salt and pepper
1 parmesan cheese
Wash ducks in cold water and pat dry. Put 1/2 piece of celery and 1
onion in every duck cavity. Place ducks in a roasting pan, breast
side up. Pour in cold water and place bacon strips over ducks. Cover
and bake at 350°F until meat is tender about 11/2 hours. Remove
bacon strips and brown ducks. Remove ducks from pan and keep in a
warm place.
WILD RICE CASSEROLE
Wash rice in cold water. Drain. Put rice into a saucepan, cover
with water and bring to a boil. Reduce heat and simmer for 60
minutes. Drain. Saute bacon, green onions and mushrooms for 5
minutes. Put rice in a casserole dish and stir in tomatoes, garlic
powder and bacon mixture. Season with salt and pepper. Sprinkle
cheese over the casserole and bake for 20 minutes at 300 F. Serve
with the ducks.
Yield: 1 servings
Page 1129
ROAST DUCKLING A LA ORANGE
4 5-pound ducklings
1/2 cup onion; chopped
2 cup brown sauce; or chicken stock
3 tablespoon sugar
1 tablespoon butter
1/2 cup vinegar
1 cup orange juice
1 teaspoon english mustard
1/2 teaspoon cornstarch
1/4 cup grand marnier
Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Sauce-- Trim the duck of excess fat at the base of the tail. Rub the
inside with the seasoning salt and rosemary.
Place the duckling in a roasting pan, add 1/2 cup of water, and roast
for 1-1/2 hours, basting occasionally.
Remove the duckling from the oven and keep warm.
Pour off all but two tablespoons of fat from the roasting pan, add the
onions and celery, and saute until tender. Add two cups of brown
sauce. Boil for 20 minutes.
The basic sauce is now ready for additional flavoring.
STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and
sugar in a saucepan and boil until the liquid caramelizes. Add the
orange juice, mustard, and basic brown sauce and bring to a boil.
Strain the sauce, then thicken with cornstarch and season with Grand
Marnier.
Yield: 8 servings
Preparation Time (hh:mm): 2:00

Page 1130
ROAST DUCKLING WITH TANGERINE STUFFING - SL 1/90
5 lb dressed duckling
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
1 ; tangerine stuffing
1/4 teaspoon lemon-pepper seasoning
1 garnishes: grapes, oranges, lemons,; and limes
----TANGERINE STUFFING----
3 tablespoon butter or margarine; melted
2 tangerines
2 2/3 cup herb-seasoned stuffing mix
2 cup wild rice; cooked
1/3 cup cranberries
The Duckling: Remove giblets and neck from duckling, and reserve for
use in other recipes, if desired. Rinse duckling with cold water, and
pat dry with paper towels. Sprinkle cavity evenly with salt and
pepper. Rub skin with lemon. Spoon Tangerine Stuffing into cavity of
duckling; close cavity with skewers and truss. Prick skin with a
fork at 2-inch intervals. Place duckling, breast side up, on rack in
a shallow roasting pan. Insert meat thermometer into thigh, making
sure it does not touch bone. Bake, uncovered, at 325F for 1-1/2
hours. Sprinkle duckling with lemon-pepper seasoning; bake an
additional 30 minutes or until meat thermometer registers 185F.
Transfer duckling to a serving platter, and garnish with grapes,
oranges, lemons, and limes, if desired.
Tangerine Stuffing: Saute celery in butter until tender; set aside.

Peel, section, and chop tangerines; place in a large bowl. Add
celery mixture, stuffing mix, wild rice, cranberries, chicken broth,
and poultry seasoning; stir well. Yield: 5 cups.
January, 1990 "Southern Living" "A New Year's Eve Dinner for Four"
Yield: 4 servings
Page 1131
ROAST FARMED RABBIT WITH PINE MUSHROOMS
1 800g farmed rabbit, cleaned

1 and trimmed
1 pepper to taste
2 cloves garlic peeled
1 olive oil
1 vine prunings
12 pine mushrooms, stalks
1 trimmed
6 zucchinis (with flowers
1 attached, if possible), cut
1 in strips lengthwise
1 cup white wine
2 tomatoes, diced finely
2 sage leaves
90 gm butter
1 to serve:
1 roasted turned potatoes
Spread out the rabbit, underside down, and rub with salt, pepper, a
clove of garlic and olive oil. Place the rabbit on some vine
prunings in a baking tray and roast in a preheated 180oC oven for 1
hour. Meanwhile, poach the mushrooms in water with a little olive
oil, followed by the zucchinis. When the rabbit is cooked, pour off
the cooking juices into a saucepan and add the wine, tomatoes, sage
and a clove of chopped garlic. Cook over low heat for about 10
minutes, then whisk in the butter.
To serve: pour some of the sauce onto each heated serving plate. Cut
the rabbit into pieces and divide them between the plates. Arrange
some vine prunings to one side of each plate with one or two
mushrooms. Arrange the zucchinis and potatoes around the rabbit and
serve immediately. Robert Molines, The Convent, Pokolbin, NSW Bon
Appetit-Exec.Chef Magnus Johansson
Yield: 6 servings
Page 1132
ROAST GOAT
1 see instruction
Place the roast in a covered roaster. Salt, pepper and garlic added
to taste. Bake at 350 degree, the same you would for lamb, use a meat
thermometer if one is available.
~0800
Yield: 1 servings
ROAST GOOSE WITH DRIED FIG STUFFING
1 goose; (9-12 lb canadian)

1 tart apple; peeled and diced
10 dried figs; cut in 1/4's
2 1/2 cup crumbled corn bread
1 salt to taste
1 ground pepper to taste
2 teaspoon chopped fresh savory
1 gravy:
1 1/2 cup reserved goose broth
1 tablespoon flour
Remove the neck and gizzard and place in a saucepan with about 1 qt.
of water and let simmer lightly for several hours while partially
covered. Reduce to about 2 cups and season with salt. Mix remaining
ingredients, except for gravy, together and adjust seasoning by
tasting. Stuff, lace, and truss the bird and roast in a 325 F oven,
breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn
and roast another 1 1/2 hours (or longer for a larger bird) until
juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you
prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle
with the flour. Set the roasting pan over low heat and stir for one
minute while scraping up all the brown bits. Add the broth and stir
until smooth. Season to taste with salt and pepper and serve in a
boat with goose.
Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)
Yield: 8 servings
Page 1133
ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFF
1 ===stuffing===
2 small onions; finely chopped
1 pkg cubed herbed stuffing -
1 mix (14 oz)
5 1/2 tablespoon rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano; crumbled
1/2 teaspoon dried thyme; crumbled
1/2 teaspoon pepper
1/2 teaspoon italian seasoning
2 eggs; beaten to blend
1 cup chicken stock or
1 canned broth
1 ===goose===
1 (12 lb) goose; fat removed
1 lemon; halved
3 slice bacon
FOR STUFFING: Melt butter in heavy large skillet over medium heat. Add
onions, celery and garlic and sauté; until soft, about 8 minutes.
: Combine stuffing mixture, sage, salt, oregano, thyme, pepper and
Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add
stock and mix well. Set aside.
FOR GOOSE: Preheat oven to 450F.

: Rinse goose inside and out; pat dry, using paper towel. Rub goose
inside and out with halved lemon. Season goose inside and out with
salt and pepper. Fill main cavity and neck cavity loosely with
stuffing. : Place any remaining stuffing in small buttered baking
dish and cover with foil.
: Run fingers between breast meat and skin to loosen skin. Place
bacon slices under breast skin. Wrap goose in cheesecloth. Place
goose on rack set into large roasting pan.
: Roast goose 30 minutes. Reduce heat to 350F. Continue roasting
until meat thermometer inserted into thickest part to thigh registers
180F, basting every 20 minutes with pan juices, about 1 hour 20
minutes. : Place stuffing in covered baking dish in oven during
last 40 minutes. : Remove cheesecloth. Transfer goose to platter.
Pass stuffing separately.
: Yield: 6 servings.
Source: Bon Appetit; November, 1991.

: Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com. From:
"Griff" Date: 22 Jul 97 Meal-Master Format
Yield: 6 servings
Page 1134
ROAST GOOSE WITH WINE SAUCE
----INGREDIENTS----
4 lb goose, cleaned
1 large onion butter
----DIRECTIONS----
1 apples cored , quartered
Stuff goose with apples. Butter the bird and put in roasting pan. Cut
up onion and put in pan. Pour wine over bird and put in 400 degree
oven for 25 minutes. Reduce heat to 350 degrees and roast for 2
hours. Thicken pan juices and serve with rice.
Submitted By ELLIS@OSF.ORG (ELLIS S. COHEN) On SUN, 13 NOV 1994

054842 GMT
Yield: 1 servings
ROAST GROUNDHOG [WOODCHUCK]
1 text file
You folks are all miss'n the big picture here. Become the top dog in
the food pyramid in your neighborhood. Goes something like this:
Sun feeds plants (which you plant, water, nurture, etc.)
Plants feed groundhogs
Groundhogs feed YOU.
Thats right - you are a predator (it's in your evolutionary heritage,

no sense denying it). Woodchucks (groundhogs) are just like miniature
cows - all they do is sit around feasting on [your] greens ALL DAY
LONG. Makes for mighty fine table fare.
Skin the critter, removing any excess fat from the meat (and
depending on how well your garden was growing, there might be quite a
bit!), and cook them the same as you would a roast.
I prefer to roast em for a couple hours with potatoes, carrots,

onions, celery, etc, etc. Add some seasoning and chile pepper to suit
your taste. I usually stuff the chest cavity with sliced apples.
There simply is not any finer eating to be had, and you'll have the
satisfaction of partaking in your natural role in nature's grand
scheme (and we ARE a part of it, despite what the peta, spca, hs, etc
wackos want to tell us).
Remember, you can't grill it 'til you kill it.

Page 1135
(and for those of you who aren't sure, I'm completely serious) Daryl
From: "Daryl F. Bernard" <dbernard@svsu
Yield: 4 servings
ROAST HAUNCH OF SIKA DEER W/ VEGETABLES, PORT AND JELLY S
1/2 cup beef drippings *or*

2 onions; chopped
2 leeks; sliced
2 carrots; sliced
2 parsnips; sliced
1/4 turnip; chopped
8 oz mushrooms; chopped
5 lb haunch of sika deer
1 1/4 cup port wine
2 cup water
1 salt
Melt the dripping (or heat the oil) in a large saucepan. Add the
vegetables, juniper berries and a good grinding of black pepper and
cook all together for 7 to 10 minutes. Pour half the vegetable
mixture into the bottom of a roasting tin, put the haunch of deer on
top, and pour the remaining vegetables and dripping over the meat.
Roast in a preheated hot oven (425øF/ 220øC / gas 7) for 30 minutes,
then cover the meat and roasting tin tightly with foil and roast for
a further 12 hours.
When the cooking time is up, take the meat out of the tin and put
it on a warmed serving plate in a low oven. Stir the port, water and
redcurrant jelly into the vegetables and meat juices in the roasting
tin and then liquidize the lot. Sieve the liquidized sauce, to get a
velvety smoothness, and reheat it in a saucepan. Adjust the seasoning
to taste.
Carve the meat and serve with the sauce. "Lady MacDonald's
Scotland: The Best of Scottish Food & Drink"
Yield: 8 servings
Page 1136
ROAST HAUNCH OF VENISON STUFFED WITH WILD MUSHROOM DEUXEL
7 lb deboned and butterflied

1 haunch of venison.
1 1/2 lb wild or domestic mushrooms
1 (instead of duexelle,
1 coarsely chop)
2 teaspoon each rosemary, thyme, sage,
1 marjoram
2 cup red wine reduced to 1/2
1/4 cup olive oil (ex virgin)
1 big handful of chopped
1 italian parsley
1/2 cup pare - cooked wild rice
3 tablespoon butter
3 tablespoon coarse ground prepared
1 mustard
1 egg
First, to make the stuffing saute in butter 1 chopped onion and 3

cloves minced garlic , add chopped mushrooms , cook 5 mins , and add
the parsley and rice , and 1 tsp of each herb .set aside to cool mix
in bread crumbs and egg ..salt and pepper as well
Prepare the marinade with the reduced red wine , 3 cloves minced
garlic , the herbs , olive oil , and chopped onion marinate the
venison at least over night. The following day salt and pepper meat ,
and rub the mustard into the meat , from this point you'll wish to
stuff the roast and tie it to help keep the stuffing in , I use a net
bag from the butcher shop. from here , in a large roasting pan heat
1/4 cup olive oil and brown the roast on all sides , pour remaining
marinade into roasting pan , and roast at 375 degrees , using a
thermometer till desired doneness baste with marinade , last 35-45
minutes of cooking From: Sekanek@no.Spam.Tampabay. Date:
11-20-03
Yield: 4 servings
Page 1137
ROAST LEG OF VENISON OR CARIBOU
1 leg of venison or caribou; bone in

6 oz fat larding pork or
6 strips of bacon
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon ground ginger [opt'l] or
1/4 teaspoon allspice and
1 oregano leaves or
1 marjoram leaves or
1 sprigs of rosemary or
1 sage and garlic
1 cup butter; melted
2 cup meat stock; beef or venison
1 cup dry sherry; divided
1/3 cup flour
5 teaspoon dry red wine
1/4 tablespoon grated orange rind
2 tablespoon tart currant or cranberry jelly
Yes, this recipe uses both sherry and red wine together. If using
allspice, you can also add a pinch of cloves and substitute apple
cider for the wines. If using garlic and herbs, chianti is good.
Before being butchered, venison should hang in a cool place for at

least three or four days after the kill. Wipe it and dry well. Remove
all skin, membrane and sinews. Wrap and freeze until used.
Defrost the roast. Pre-heat oven to 450 F. The fat pork should be cut
into strips about 1/3" wide and 2" long. Then roll the pork strips in
seasonings and insert them in a larding needle. Pull the strips
through the meat at regular intervals, allowing the fat to show
outside the meat at both ends.
If no larding needle is available, use smoke-cured bacon draped over

the roast, sprinkle roast with the spices and herbs and cook at 275
F., 50 minutes per pound. Or better yet cut gashes in the roast about
2 inches apart and part way through the roast. Place in each gash a
pinch of herbs, a slice of bacon and optionally a slice of garlic.
Baste often.
Now rub the roast with oil and place it in a roasting pan. Pour the
melted butter over it. Put in oven and turn down heat to 300 F. Or,
more trouble but better, brown the meat on all sides in hot oil in a
skillet and then transfer the meat to the roasting pan and roast at
300.
Roast for 4 to 5 hours, or until meat is brown and very tender. It

should be basted every 15 minutes with a mixture of the meat stock and
half of sherry. At the end of the cooking time, remove the meat from
pan; skim off all the fat from the gravy.
Page 1138
Make a smooth paste of flour, butter and stock; add wine and orange
rind and stir in the gravy in the pan. Bring to a boil, stirring as
the gravy thickens. Add the rest of the sherry and the jelly. Now
finish the roast in a slow oven [250], basting frequently with the
completed gravy, for about 30 minutes to an hour.
Serve remaining gravy and more fruit jelly with the roast.
Jim Weller
From: Jim Weller Date: 10 Apr 98
Yield: 1 roast
ROAST LEG OF VENISON, UNMARINATED
10 larding strips 1 1/2 - 2

1 (about 1/4-1/2 lb salt pork)
6 lb leg of venison
2 cloves garlic, sliced thin
1/4 lb butter, softened
1 tablespoon powdered thyme
3 tablespoon flour
2 1/4 cup stock or beef broth
1>. Lard the venison with the salt pork, adding the garlic slices
after the salt pork has been inserted. 2>. Rub all surfaces of the
leg with soft butter and dust with the powdered thyme. 3>. Put roast
in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for
about two hours. Venison should be srved rare, but not bloody, so
figure about 16 minutes per pound. 4>. Turn off oven, open the door,
and wave it open several times to reduce heat. Place the roast in a
metal pan and keep hot--don not roast anymore. 5>. In the roasting
pan, combine flour and drippings, stirring in the stock. Heat pan on
stovetop and cook on high heat, stirring constantly, until gravy is
thickened to proper consistency.
Yield: 10 servings
Page 1139
ROAST LOIN OF VENISON
1 loin roast venison

1/2 lb salt pork; cut into strips
1 tablespoon fresh parsley; chopped
1/2 bay leaf; crushed
1/2 teaspoon celery seeds
1/2 teaspoon dry thyme pepper; to taste
4 whole cloves
1 teaspoon beef bouillon
Fold 2 large sheets of aluminum foil together with a double fold.

There should be enough to enclose the roast. Place roast on foil.
Lard with pork strips. Stick cloves into loin and sprinkle other
ingredients over top. Enclose roast tightly in foil and cook in 300
degree oven for approximately 45 minutes PER pound.
Yield: 6 servings
Page 1140
ROAST LOIN OF VENISON WITH CRANBERRIES
2 thick slices of lemon

2 thick slices of orange
2 slices fresh ginger, peeled
1 1/2 cup sugar
1 small bay leaf
4 lb boneless loin of venison, at room t; emperature
1 teaspoon salt
1 1/4 teaspoon freshly ground pepper
3/4 teaspoon juniper berries, finely chopped
2 cup dry red wine
2 tablespoon cold butter, cut into pieces
1 fresh thyme sprigs, for garnish
In a medium nonreactive saucepan, combine the lemon, orange, ginger,

sugar and bay leaf with 1 cup of cold water. Bring to a boil over
high heat, stirring to dissolve the sugar. Reduce the heat to
moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in
the cranberries, then remove from heat and cool. Transfer the
mixture to a glass container, coer and refrigerate for 1 to 2 days,
stirring once or twice during that time. Preheat the oven to 400F.
Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1
teaspoon of the pepper and 1/2 teaspoon of the chopped juniper
berries, pressing the seasonings into the meat. Set the loin on a
rack in a roasting pan and roast, basting frequently with the pan
juices, until medium-rare (about 135F on a meat thermometer), 25 to
30 minutes. Cover the venison loosely with foil and set aside for 10
to 15 minutes before carving. Meanwhile, remove and discard the bay
leaf and the lemon, orange and ginger slices from the cranberries. In
a food processor or blender, puree half the cranberries and half the
liquid until smooth. In a medium nonreactive saucepan, boil the wine
over high heat until reduced to 1/2 cup, about 5 mintues. Add the
stock and bring to a boil. Add the cranberry puree, reduce the heat
to low and simmer, uncovered, until slightly thickened, about 10
minutes. Remove from heat. Strain the reamining whole cranberrie and
add them to the sauce with the remaining 1/4 teaspoon each of salt,
pepper and chopped juniper berries. Swirl in the cold butter. Slice
the venison thinly (stir any juices into the sauce) and serve wtih
the sauce, reheated if necessary.
Yield: 8 servings
Page 1141
ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE
1 c olive oil
1/2 c carrot; finely chopped
1/2 c celery; finely chopped
1/2 c onion; finely chopped
4 cl garlic; minced
2 bay leaves
3 lb loin of venison, with bone
2 tb clarified butter
salt to taste
fresh ground black pepper
savory wine sauce:
3 c beef stock
2 tb butter
reserved venison bones
1/4 c minced shallots
1 cl garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tb sherry wine vinegar
1/4 c port
2 tb red currant jelly
salt to taste
fresh ground black pepper
Make a marinade of the first 7 ingredients. Bone the loin; trim and discard
fat and sinew. With a cleaver chop the bone into 1' pieces and reserve for
the sauce. Slice loin against the grain into 6 pieces. Arrange in a single
layer in a casserole dish. Pour over the marinade, cover and refrigerate 24
hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and
cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a
large, heavy saucepan over high heat. Add bones; brown quickly, stirring
often. Add shallots, garlic and thyme, cooking until soft and lightly
colored. Add tomato; cook several more minutes. Add wines and vinegar,
bring
to a boil and reduce by half. Add stock and currant jelly. Reduce heat to
low, cover, and simmer 1 hour, skimming as necessary. Remove from heat,
strain and return to clean pan. Salt and pepper. Refrigerate until needed
and reheat before serving. To cook the venison, remove from marinade, pat
dry, and season with salt and pepper. Saute in clarified butter, searing
all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes
until medium rare. Slice each piece against the grain into 3-4 pieces and
serve with the reheated sauce.
Yield: 6 servings
Page 1142
ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE
1 cup olive oil

1/2 cup carrot; finely chopped
1/2 cup celery; finely chopped
2 bay leaves
3 lb loin of venison, with bone
2 tablespoon clarified butter
1 salt to taste
1 savory wine sauce:
3 cup beef stock
2 tablespoon butter
1 reserved venison bones
1/4 cup minced shallots
1 sprig thyme
2 tomatoes; coarsely chopped
3 tablespoon sherry wine vinegar
1/4 cup port
1 salt to taste
Make a marinade of the first 7 ingredients. Bone the loin; trim and
discard fat and sinew. With a cleaver chop the bone into 1" pieces
and reserve for the sauce. Slice loin against the grain into 6
pieces. Arrange in a single layer in a casserole dish. Pour over the
marinade, cover and refrigerate 24 hours. Meanwhile prepare the
sauce. Bring stock to a boil, reduce heat and cook uncovered until
volume reduced by 1/2. Set aside. Melt butter in a large, heavy
saucepan over high heat. Add bones; brown quickly, stirring often.
Add shallots, garlic and thyme, cooking until soft and lightly
colored. Add tomato; cook several more minutes. Add wines and
vinegar, bring to a boil and reduce by half. Add stock and currant
jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as
necessary. Remove from heat, strain and return to clean pan. Salt and
pepper. Refrigerate until needed and reheat before serving. To cook
the venison, remove from marinade, pat dry, and season with salt and
pepper. Sautee in clarifed butter, searing all sides quickly.
Transfer pan to preheated 400 deg oven for 5-7 minutes until medium
rare. Slice each piece against the grain into 3-4 pieces and serve
with the reheated sauce.
From the L'Ordre de Bon temps menu in Northern Bounty, A Celebration

of Canadian Cuisine. Posted by Jim Weller.
Yield: 6 servings
Page 1143
ROAST LOIN OF VENISON WITH SUN-DRIED CHERRY SAUCE AND PAR
4 lb boneless venison loin -marinade--

3/4 cup olive or walnut oil
2 tablespoon fresh garlic; minced
1 tablespoon fresh rosemary; minced
1 tablespoon thyme; minced
2 teaspoon juniper berries; crushed
1 teaspoon salt
1 sun-dried cherry sauce (recipe foll; ows) -garnish--
1 deep fried parsnip chips and fresh; thyme -- <<or>>
1 rosemary sprigs
Recipe by: COOKING RIGHT SHOW #CR9613

Remove fat and silver skin from loin. Whisk marinade ingredients
together and marinate loin a maximum of 6 hours refrigerated. Turn
occasionally.
Prepare sauce and keep warm. Quickly sear loin in a large pan until
nicely browned all over (4 - 5 minutes). Place on a rack in a
roasting pan and roast rare to medium rare (120 - 125 degrees
internal temperature). Allow loin to rest for 5 minutes before
slicing.
At serving time: Spoon sauce onto warm plates. Slice venison into
medallion and arrange on top of sauce. Garnish with parsnip chips and
herb sprigs.
Yield: 8 servings
Yield: 1 servings
Page 1144
ROAST OF VENISON
By: Baroness von Hagen
1 venison roast
4 oz wine
2 carrots
2 potatoes
2 onions
1/4 stick butter
1/2 clove garlic
salt
black pepper
mushrooms (canned or fresh)
(This is adapted for today's kitchen. In the old

days, wild carrots, tubers, and chives replaced some
of the items...often maple sap--not thick syrup, just
the sap--could be used in lieu of wine)
Pre-heat oven to 325 F. Place venison roast in large

roasting pan (I use my dutch oven) Pour wine over
meat & let it to run over for basting.
Slice carrots in quarters lengthwise. Cut potatoes

into quarters. Place both in pan along with whole
onions & brush roast heavily with butter. (I use
olive oil sometimes & it works great) Finely mince
garlic & sprinkle evenly over meat. Add a pinch of
salt & dash of pepper as desired.
Allow 30 minutes roasting time for each pound of meat

to cook. Baste frequently with juices from the bottom
of the pan. AFter roast is cooked, & while oven is
hot, toss mushrooms in the pan. You can saute' fresh
mushrooms in the same pan as the juices on top of the
stove, if you prefer.
Stir mushrooms in juices a few minutes with the meat &

serve hot. I use more garlic than in this recipe, but
just wanted to give it as it was handed down to me.
Page 1145
ROAST OYSTER-STUFFED CROW
8 crows, cleaned and dressed

16 large oysters
16 strips of bacon
1 flour
1 butter
Heat oven to 350. Stuff each bird with two large oysters. Dredge in
seasoned flour. Drape breast and legs with strips of bacon. Bake
about an hour, until juices run clear and leg moves easily. Serve
with hot spiced applesauce.
Pastorio
Date: Thu, 29 May 2003 02:11:15
~0400
Yield: 4 servings
Page 1146
ROAST PASSENGER PIGEONS
2 passenger pigeons
1/4 lb country ham, diced fine
1 teaspoon sweet herbs
1 1/2 teaspoon mace
1 stick butter, softened
1 cup chestnuts
2 chicken livers plus those from pige; ons, cooked and chopped
2 teaspoon cinnamon
Roast and chop the chestnuts. Mix with ham, livers, parsley, one
teaspoon nutmeg, one teaspoon mace, and the sweet herbs. Stuff
pigeons with the mixture, packing tightly.
Truss birds with cotton cord. Coat hens with a mixture of butter and
remaining spices.
Cook on a spit or grate, turning every ten minutes, basting with

remaining butter, for about an hour to an hour and a quarter.
NOTE: This is an 18th Century recipe that may use squab or gamehen
for Passenger Pigeon, since the last Passenger Pigeon died in the
Cincinnati Zoo at the age of 20, in 1912. It was once the most
common bird in North America. Changes in the environment such as
removal of the forests and incessant hunting reduced the population
of these large doves, by the last quarter of the 19th Century to
small flocks that were no longer able to maintain their populations
due to pressure from man. The flocks at one time would literally
blacken the skies for hours as the pigeons passed above. The flocks
each contained many millions, perhaps billions, of birds. The
Passenger Pigeon (Ectopistes migratorius) is tragically, extinct.
In Memoriam
Adapted from "Historic Foodways"

by Brook and Barbara Elliott in
Smoke and Fire News, v. 11, No.4
April, 1997 Comments and MM Format
by John Hartman Indianapolis, IN
From: John Hartman Date: 30 Mar 97 National

Cooking Echo Ä
Yield: 2 servings
Page 1147
ROAST PHEASANT IN CALVADOS AND CREAM SAUCE
2 pheasants
2 tablespoon butter
2 pheasant livers; finely chopped
1 1/2 cup day old bread; cubed
2 tablespoon butter
1/2 cup granny smith apple; peeled, chopped
2 tablespoon butter; room temp
4 slice bacon; halved
1/4 cup calvados
1/4 cup calvados
1/4 cup heavy cream
Rinse the pheasants and pat dry inside and out. Saute the onions and
liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour
into a bowl. Saute the bread in a mixture of the pan drippings and 2
tb of butter for 3 to 4 min, then add to the liver mixture.
Add the apple and the parsley and salt and pepper to taste, mixing
well rub the birds with 2 tb of butter and spoon the stuffing into
all the cavities. Truss the birds.
Arrange the bacon over the breasts and legs, and place breast side up
on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt
and pepper.
Heat 1/4 c of Calvados in a small saucepan and ignite and pour over
birds. Baste with the pan juices, and bake 10 min. longer until
brown, crisp, and tender.
Place the birds on a heated platter. Add the chicken stock and the
remaining Calvados to the pan juices, boiling for 2 to 3 min. then
add the cream, bring just to a boil, season and serve over pheasant.
From: "Stewburner" <stewburner@sailorradate: Sun, 23 Nov 2003 06:05:13

~0800
Yield: 4 servings
Page 1148
ROAST PHEASANT WITH WILD RICE AND MUSHROOMS - LLBGFC
1/2 cup wild rice

1/2 cup butter
2 lb mushrooms; sliced
7 shallots; chopped
2 pheasants
4 strips bacon
4 to 5 chicken livers or pheasant liv; ers & 3 chicken livers
2 tablespoon flour
1 1/2 cup to 2 cups chicken broth
Prepare and cook the wild rice and set aside in a bowl.
Saute the mushrooms in the butter until most of the juices have
been removed; add 3 of the chopped shallots and saute a minute or so
longer.
Mix the cooked wild rice, the mushrooms, and the 3 shallots and
stuff the birds with it. Then truss the pheasants and skewer the
vents (or sew).
With toothpicks pin a strip of bacon along each side of the breast
of each stuffed, trussed bird or insert it under the breast skin.
Roast birds in a preheated 375 F oven in shallow roaster with a

foil tent laid over the birds for 40 minutes, basting often with
butter.
Remove the foil tent and continue roasting for 30 minutes, basting
4 or 5 times with the pan juices.
During the last 10 minutes put livers in roasting pan, turning

once.
Remove the birds and livers, and keep them warm. Skim off all but
2 tablespoons of the fat in the roasting pan, add remaining shallots,
and cook a few minutes. Sprinkle in flour, stir over low heat,
scraping up all brown bits, then add chicken broth slowly, stirring
constantly. Add tarragon. Cook down until you have a sauce the
thickness of cream. Chop up reserved livers and stir or mash them
into the sauce. _L. L. Bean Game and Fish Cookbook_, Angus Cameron
and Judith Jones,1983. Random House. ISBN 0-394-51191-3. Typos by
Jeff Pruett.
Yield: 6 servings
Page 1149
ROAST PIGEONS
1 text file
Dress pigeons. Wash throroughly. Dry, Stuff with bread stuffing. Sew
opening securely. Tie legs and wings close to body and tie strips of
bacon over the breasts. Roast in moderate oven (350 degrees F.) 45
to 60 minutes, basting frequently with butter and drippings. Thicken
pan drippings with a little flour, mixed to a smooth paste with cold
water. Add boiling water if necessary for gravey. Season with salt
and pepper. Allow one small pigeon or 1/2 large pigeon per serving.
I saw this one in the "Lily Wallace New American Cookbook" Copyright
1946. From: Fred Ball
Yield: 1 servings
ROAST PIGEONS (HEIRLOOM)
1 method only
Pigeons lose their flavor by being kept more than a day after they are
killed. They may be prepared and roasted or broiled the same as
chickens; they will require from twenty to thirty minutes' cooking.
Make a gravy of the biglets or not, season it with pepper and salt,
and add a little flour and butter.
From The White House Cookbook (1929)
Yield: 1 servings
Page 1150
ROAST POLAR BEAR
1 5 to 6 pound roast of bear

1/2 cup vinegar
1 tablespoon salt
4 cup water
3 strips thick sliced bacon or salt p; ork
1 large onion, quartered
3 tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper
Trim all fat from the roast. Wash well
Soak meat for at least 2 hours in water, salt and vinegar. Remove and
pat dry.
Place meat in a roaster, lay strips of bacon on top and place

quarters of onion beside it.
Roast at 35O degrees F. for about 3 hours.
15 minutes before serving, remove bacon strips, coat top of roast

with butter and sprinkle with salt and pepper.
Roast another 15 minutes and drizzle butter on top two or three times
during this period. Serve Hot. Serves 6 to 8.

Canada 1973.

Yield: 8 servings
Page 1151
ROAST POSSUM
1 possum; whole, uncleaned

1 onion; large, chopped
1 possum liver
1 cup bread crumbs
1 teaspoon red pepper; chopped
1 dash
1 egg; hardboiled, finely
1 chop
1 salt to taste
Possums are roasted with hide on, so prepare a large pot of scalding
hot water. Dip possum in it for a few minutes, then remove the hair by
scraping with a dull knife, as you would scrape a hog. If some hair
comes off hard, dip again in scalding (not hard
Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998,

converted by MC_Buster.
From: Bbq@listserv.Azstarnet.Com Reply-Date: Thu, 26 Mar 1998 19:58:04
Yield: 1 servings
ROAST RABBIT
Dress rabbit. Wash carefully in water to which 1/2 teaspoon baking

soda has been added to each quart. Let stand in salted water
overnight. Stuff with onion, celery, or chestnut dressing. Sew. Rub
rabbit with salt and pepper. Place in baking dish with 1 onion, a
few whole cloves, 1 bay leaf, 1 diced carrot, and a
few peppercorns. Dot with cooking fat. Sift a little flour over
top. Pour 1 cup of stock or water into pan. Cover tightly. Roast in
moderate oven (400 F) until tender. Baste frequently. Serve with
slices of lemon, and cranberry or currant jelly. Beulah Canterbury,
Canton, OH.
Yield: 1 servings
Page 1152
ROAST RABBIT OR HARE _LLB_
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon thyme
1 teaspoon marjoram
4 lb to 5 lb dressed hare -or-
2 cottontails
1/4 lb salt pork; sliced
1/2 cup beef or chicken stock
1 tablespoon beach plum or red currant jelly
1/2 cup heavy cream
1 pepper
1 teaspoon flour stirred with.......
2 tablespoon water
...Rabbits and especially the large hares look appetizing roasted

whole... ... In this recipe one may marinate hare for two to three
days with your favorite marinade. If you do marinate, use the
strained marinade instead of the wine and the vinegar.
: Mix the salt, pepper, and the two herbs and rub it all on and
inside the hare. Truss the front legs and in doing so, tie on slabs
of salt pork over the saddle [Note this step adds fat to help soften
the meat]. : In a shallow roasting pan, roast the hare uncovered
for about 30 minutes in a 450 degree F oven. Turn the oven down to
350 degrees and roast another 45 minutes to 1 hour. Remove the hare
and keep warm. : Place the roasting pan and contents over a medium
heat. Add the wine, vinegar, onion and stock and simmer for 10 to 12
minutes. Add the jelly, cream, pepper (taste for salt) and quickly
dissolve jelly. Stir in the flour and water paste and let it thicken
a bit before serving in a sauceboat.
From _The L.L. Bean Game and Fish Cookbook_ by Angus Cameron and
Judith Jones. Random House, 1983 ISBN 0-394-1191-3 Typos by Jeff
Pruett From: Jeff Pruett
Date: 05-18-95 From: Helen Peagram Date: 01 Feb
98
Yield: 4 servings
Page 1153
ROAST RACK OF VENISON W/CREOLE MUSTARD
3 1/2 lb venison rack; or

2 small racks; french, trim
4 oz creole mustard
4 oz fig preserves
1 lb fresh bread crumbs
3 centiliter garlic; crush
3 oz olive oil
3 oz parsley; chop
1 oz olive oil
1 cracked pepper and salt
Season rack with salt and pepper. Place in roasting pan and sear.
Remove, cool and set pan aside. Mix mustard and preserves. Rub meat
down with mixture. Take crumbs, season with salt and pepper, garlic,
parsley, olive oil and mix. Taste for proper seasoning and pack this
on the fig and mustard loin. Roast at 350~ until medium rare (125~
internal temp) for 30 minutes. IMPORTANT-Do not overcook. This must
be served medium rare or rare. Let rest. Soaurce: Cheef Jamie
Shannon, Commander's Palace, NOLA. From: Arnold Elser
Date: 03 Mar 97 Foodwine List (Ask Karen For
Write-Access!) Ä
Yield: 1 servings
Page 1154
ROAST RACK OF VENISON WITH WILD MUSHROOMS - B

1 2 3/4-lb rack of venison, trimmed,; boned, bones reserved
1 small leek, chopped
1 carrot, chopped
4 cup water
1 cup canned low-salt chicken broth
1 cup canned beef broth
2 bay leaves
1 sprig fresh thyme
6 juniper berries
8 tablespoon (1 stick) chilled butter
1 lb fresh wild mushrooms, stemmed, caps; sliced
Heat oil in heavy large Dutch oven over medium heat. Add bones; saute
until beginning to brown, about 10 minutes. Add onion, leek and
carrot; saute until golden, about 15 minutes. Add 4 C water, wine,
both broths, bay leaves, thyme, garlic, juniper berries and
peppercorns. Bring to boil, scraping up any browned bits. Reduce heat
to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into
heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes.
Season with salt and pepper.
Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof

skillet over medium-high heat. Season venison with salt and pepper.
Add to skillet; brown on all sides, about 8 minutes. Transfer swiet
to oven; roast venison until thermometer inserted into thickest part
registers 130'F for medium rare, about 15 minutes. Transfer to
platter; tent with foil.
Melt 2 T butter in same skillet over medium-high heat. Add mushrooms;

saute until tender about 5 minutes. Season with salt and pepper.
Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1

T at a time, whisking just until melted. Serve venison with mushrooms
and sauce.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
Yield: 4 to 6 servi
Page 1155
ROAST SADDLE OF VENISON W/WILD RICE AND JUNIPER BERRIES
1 dried juniper berries

1 peppercorns
8 strips thick sliced bacon
1 basting marinade:
2 tablespoon honey or maple syrup
2 cup cider
Stud the saddle of venison with juniper berries and peppercorns. Lay
the bacon strips over and secure with toothpicks. Stand the saddle on
a rack in a large Dutch oven or place on the grill with indirect
heat. Prepare the basting marinade by simmering the honey or maple
syrup in the cider in a small pan until it is well dissolved and
steaming. Roast, basting often, for 1 1/2 hours in a preheated medium
hot Dutch oven or on your grill with indirect heat. Cool the roast
for 20 minutes. Carve, serving one rib per portion. Serve on a bed of
wild rice, together with the pan drippings.
Can be cooked on a spit instead.. over a very slow open fire. I have
put my Dutch oven straight on the grill for this one also. P.S. This
is a Cree Indian recipe.... I have used gin when I could not find
juniper berries, gives the same flavor when mixed in the basting mix.
This recipe was submitted by Lee Custer. These gray-blue aromatic

berries were prized in Indian culture as a secret ingredient of so
many of their varied and succulent recipes. The distinctive flavors
of trout, elk, bear, and deer were enhanced with this woodsy
fragrance. Also a popular winter flavoring widely used in tea and
natural medicines as well as to add flavor to smoking mixtures.
Serves 12
Yield: 4 servings
Page 1156
ROAST SHERRIED PHEASANT
1 pheasant (1 1/2 - 3 lb) ready to co; ok

1 salt - to taste
1 bay leaf
1 garlic clove
4 celery leaves
1 slice lemon
4 slice bacon
1 cup chicken broth
3 tablespoon sherry (dry)
Season inside of pheasant with salt. Stuff with bay leaf, garlic,
celery leaves, and lemon slice. Cover breast with bacon slices,
truss. Roast uncovered, breast side up on rack in shaallow reaosting
pan, at 350 degress for 1 to 2 1/2 hrs. depending on size of bird.
Baste occasionally with drippings. When necessary place foil loosely
over top of bird to prevent excess browning. When done, remove
string and discard stuffing. Place the pheasant on a war platter.
Serve on bed of rice with Sherry Sauce.
Sherry Sauce: combine chicken broth and flour; add to roasting pan.
Stir over moderate heat, scraping loose the browned drippings. When
the gravy thickens and bubbles, stir in wine. Makes 2 or 3 sevings
Yield: 2 servings
Page 1157
ROAST SIRLOIN OF KANGAROO
4 single kangaroo sirloin, approximately 150; to 180g each.

150 gm peas, fresh, shelled weight.
30 onions, pearl,[approx.]-or-
30 shallots, continental, -or- peeled.
60 gm butter
2 tablespoon sherry, -or-
2 tablespoon vinegar, red wine, -or-
2 tablespoon honey
1 cup lentils, green, precooked.
250 ml stock, brown beef, -or-
250 ml stock, kangaroo, -or-
Remove all sinews from the sirloin. Boil the peas in salted water
until just tender. Glaze the pearl onions or shallots gently in
2/3 of the butter in a saucepan until lightly coloured, then add
the vinegar and honey and cook further until just tender and well
glazed.
Roast the sirloin in hot preheated frying pan or baking dish.

Remove the sirloin from the pan once it has been well seared but
still really pink. Remove the excess fat from the pan and add the
beef or kangaroo stock. Gently warm the lentils and peas in this
stock.
To serve place the lentils and peas in the middle of plates,

slice the meat and place over the vegetables. Garnish with glazed
onions.
from the menu of ARTHURS RESTAURANT,

Mornington Peninsula, Victoria, Australia
Yield: 4 servings
Page 1158
ROAST STUFFED SQUABS
1 medium onion, finely chopped

6 tablespoon butter
1 cup fine soft stale bread crumbs
1 cup chopped cooked ham
1/2 cup pine nuts, chopped
1/2 teaspoon thyme
4 squabs (1 lb each)
1 cleaned
4 pieces of fat bacon
1/4 cup white wine
1/4 cup butter - melted
Saute onion in butter until golden. Mix next five ingredients.

Stuff the birds with the mixture, close openings with poultry pins
and lace with twine.
Put, breast side up on rack in shallow roasting pan. Cover the

breast of each with a piece of bacon.
Melt 1/4 cup of butter and mix with the wine. Roast squabs
in preheated slow oven (325 degrees) for one hour and 15 minutes,
basting frequently with butter wine mixture.
Remove bacon during the last 15 minutes.
ADDITIONAL INFORMATION
Squabs can be spilt and broiled, stuffed and roasted, sauteed or

stewed. They need long, slow cooking and should be served well done.
Squabs should be eaten with the fingers as it is impossible to cut
off the meat with a knife and fork.
TO ROAST
Season inside and out with salt and pepper. Stuff if desired just
before cooking, allowing 1/4 cup of stuffing for each squab. Brush
with melted butter and roast on rack in 400 degrees for 45-60
minutes OR until drumstick moves easily in the joint. Brush with
more meted butter occasionally during roasting.
TO BROIL
Wash dry and split squabs. Put skin side down on a rack in a broiler
pan.
Brush with melted butter. Season with salt and pepper. Broil 7 - 9
inches from heat for 30 minutes, or until tender, turning squab once
during this time. Brush with more butter during cooking.
TO SAUTE
Cut squab into quarters and bread pieces or dip into flour. Season
Page 1159
with salt and pepper. Saute in shallow fat until brown and then
continue cooking over low heat for 15-20 minutes or until squab is
tender.
WD Encl
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 03-28-96
Yield: 4 servings
ROAST TEAL
4 teal
2 apples, peeled, cored and
1 halved
8 strips of bacon
1/2 cup port wine
1 cup plum or red currant jelly
2 teaspoon flour
Salt and pepper the birds inside and out, and place half an apple in
each bird. Truss the bird so as to bind down the 2 slices of bacon
that you wrap around each teal. Place in a roasting pan. In a small
skillet heat the wine and lemon juice, then stir in and dissolve the
jelly. Ladle it over the birds and roast at 400 degrees for 20 - 25
minuteds depending on how rare you like your duck. Remove the ducks
to a platter and make the sauce by skimming off the bacon fat, then
stirring in over a low flame the flour and two tablespoons of water.
Simmer until the sauce is thick, pour it over the birds and serve.
David & Katrina & dandk@LINEX.COM rec.hunting.dogs
Yield: 1 servings
Page 1160
ROAST VENISON
4 lb venison roast; elk,moose,or deer)

2 tablespoon flour
1 large onion (sliced)
1 marinade
1/2 cup vinegar
2 tablespoon salt
1 cold water to cover meat
Marinade the venison over night in the refrigerator. Season with

salt, roll in flour and brown in hot skillet. Place in crock-pot
cooker and add remaining ingredients. Cover and cook on low 10 to 12
hours. MARINADE: Mix ingredients together in a bowl just large enough
to cover venison with water. No need to stir this marinade. Use for
"red" meats (including rabbits) or game birds.
From: LINDSEY JONES Conf: (1114) F-INTERCOOK
Yield: 6 servings
Page 1161
ROAST VENISON (WOULD WORK WITH DONKEY)
4 lb hauch of venison (1 1/2 - 2

1 kg)
2 oz dripping (50 g)
1 pork caul or lard
1 chopped bones
1 for the marinade:
2 pint red wine (1l)
1/4 pint wine vinegar (125 ml)
1/4 pint olive oil (125 ml)
3 cloves
1 sliced onion
1 sliced carrot
1 lemon, juice of
1 sprig of thyme
1 sprig of marjoram
1 crushed clove of garlic
1 bay leaf
Add oil to the boiling vinegar and wine and pour over other
marinade ingredients. Leave to cool. Add meat to the marinade.
Turn daily and leave in for at least two days.
To roast: melt the dripping in a roasting tin and seal the meat
quickly. Tie a skin of pork fat over the meat or lard with pork fat.
Place on a bed of chopped bones. Pour over strained marinade and
cook in a hot oven until tender, basting occasionally. Allow 20
min to the pound (44 min/kg) and 20 min more. Serve with gravy
made using game stock, port wine, and redcurrant jelly to sweeten.
http://www.weblink.co.uk/taste/
Yield: 4 servings
Page 1162
ROAST VENISON FROM FRED GOSLIN
5 lb venison roast
1 milk
8 slice bacon
1) Place the roast in a non-reactive bowl, and add enough milk to

cover; Let stand in refrigerator over night, drain and pat dry... 2)
Place in roasting pan, arrange bacon slices on top, and season with
salt and pepper and bake in a 350ø oven for about 2 hours (or to 140ø
on meat thermometer)... 3) Serve with baked potatoes and veggies...
Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" cookbook... Retyped for you with
permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120
Yield: 6 servings
ROAST VENISON WITH BAKED APPLES
By: MRS BEETON'S BOOK OF COOKERY AND HOUSEHOLD MANAGEMENT,
4 sm cooking apples
1 lemon, juice of
2 tb gooseberry, rowanberry or redcurran
1 tb butter
2 ts soft light brown sugar
1 kg young venison
3 tb oil; approx
sauce:
150 ml game or beef stock
2 tb gooseberry, rowanberry or redcurran; t jelly
1 pn ground cloves
salt & pepper
2 ts cornflour
2 tb sherry
Set the oven to 190C (375F). Peel and core the apples. Put them in a
saucepan, add a little water and lemon juice and simmer for 10 to 15
minutes. Drain and arrange in an ovenproof dish. Fill the core holes
with the jelly. Top each apple with butter and brown sugar.
Put the venison in a roasting tin. Brush with 2 tb of the oil and
roast for 40 minutes, basting with the extra oil from time to time.
Bake the apples at the same time.
Meanwhile, make the sauce. Combine the stock, jelly, ground cloves
and salt and pepper in a small pan. Heat gently to dissolve the
jelly. In a cup blend the cornflour with 1 tb water, add to the stock
and bring to the boil, stirring all the time. Cook for 2 minutes.
Page 1163
Slice the meat and arrange it on a warm dish with the apples; keep
both hot. Place the roasting tin over the heat, add the sauce and
sherry, stirring vigorously. Strain over the meat and serve.
Yield: 4 servings
ROAST VENISON WITH BAKED APPLES
By: MRS BEETON'S BOOK OF COOKERY
4 sm cooking apples
1 lemon, juice of
2 tb gooseberry, rowanberry or redcurran; t jelly
1 tb butter
2 ts soft light brown sugar
1 kg young venison
3 tb oil; approx
SAUCE:
150 ml Game or beef stock
2 tb Gooseberry, rowanberry or redcurrant jelly
1 pn Ground cloves
Salt & pepper
2 ts Cornflour
2 tb Sherry
Set the oven to 190C (375F). Peel and core the

apples. Put them in a saucepan, add a little water and lemon juice and
simmer
for 10 to 15 minutes. Drain and arrange in an ovenproof dish.
Fill the core holes with the jelly. Top each apple with butter and brown
sugar.
>
Put the venison in a roasting tin. Brush with 2 tb of the oil and roast for
40 minutes, basting with the extra oil
from time to time.
Bake the apples at the same time.
>
Meanwhile, make the sauce. Combine the stock, jelly, ground cloves and salt
and pepper in a small pan. Heat gently to dissolve the
jelly. In a cup blend the cornflour with 1 tb water, add to the stock and
bring to the boil, stirring all the time.
Cook for 2 minutes.
>
Slice the meat and arrange it on a warm dish with the apples; keep both
hot.
Place the roasting tin over the heat,
add the sauce and sherry, stirring vigorously. Strain over the meat and
serve.
Yield: 4 servings
Page 1164
ROAST VENISON WITH JUNIPER BUTTER SAUCE
1 quart full-bodied dry red wine

10 shallots; sliced thin
1/4 cup raspberry vinegar
1/4 cup lime juice
1 bunch parsley stems
2 1/4 lb venison filet; barded and
1 tied
2 lb small celeriacs; peeled
3 cup milk
1 sp
3/4 lb pate brisee (pie pastry)
1 fennel bulb; trimmed, cored,
1 diced fine
2 celery ribs; peeled, diced
1 fine
3 cup heavy cream
1 medium green bell pepper; cored,
1 diced fine
1 medium red bell pepper; cored,
1 diced fine
6 1/2 cup parsley leaves
1 large green bell pepper; cored, in
3/4 squares
1 large red bell pepper; cored, in
3/4 squares
1 large leek; washed, in 3/4
1 squares
1/2 large head cabbage; cored, large
1 leaves de-ribbed
1 clementine; dried zest of;
1 julienne
3 tablespoon sweet butter
2 teaspoon pink peppercorns
1 sp
1 1/4 cup sweet butter
80 juniper berries; ground
1 coarse [m says maybe 20]
Marinate venison in first 5 ingredients for 4 hr.Halve celeriacs

crosswise and excavate to make 6 littlecup-shaped things wit h flat
bottoms. Simmer 30 min in milk,seasoned with sp. Drain and set aside.
Oven at 400F.Roll out pastry to 1/8" and cut 12 5" circles. Line
12round or fluted tar t cups with pastry. Weight with pieweights and
freeze 10 min. Remove from freezer and bake10 min. Remove pie weights
and bake 10 more min. Unmold and cool on a rack. Blanch fennel with
celery 10 min in boiling salted water.Drain and put in sauce pan with
1/2 c cream. Blanch diced peppers in a separate pan in boiling
saltedwate r for 2 min. Drain and put in saucepan with 1/2 c cream.
Steam parsley leaves 6 m in. Let cool slightly and then squeeze as
much liquid out as possible. Place leaves insaucepan with 3/4 c
cream. Set the saucepans over medium heat and cook until cream is
Page 1165
reduced and vegetables are tender, 20 min. Correct seasoning. Place

celeriac cups in a baking dish and fill with fennel-celery mixture.
Pour remaining cream over and braise in the oven 15 min. Blanch in
boiling salted water 4 min: pepper squares,leek, cabbage, and
clementine zest. Drain well.Saute in 3 T butter over medi um heat 15
min or untiltender. Stir in pink peppercorns and correct
seasoning.This is the "vegetable mixture."
Remove venison from casserole and pat dry.Boil marinade 40 min or

until reduced to 1/2 c. Strain.Roast venison 30 min. Transfer to a
cutting board, tentwith foil, and let rest 15 min. Slice into 1-oz
slices.Blend 1 1/4 c butter with juniper berries.Bring marinade to a
boil over high heat and re duce to1/4 c. Reduce heat to low and whisk
in juniper buttera T at a time. Strain and correct seasoning.Reheat
pastry shells and celeriac cups in the oven.Reheat vegetable mixture,
peppers, and parsley.Fill 6 pastry shells with peppers and the other
6 withparsley. Drain celeriac cups.On each hot dinner plate place 4-5
slic es venison,one stuffed celeriac cup, a spoonful of
vegetablemixture, and one of e ach tartlet.Reheat sauce carefully and
spoon onto plates orserve in a sauceboat.
Alain Senderens, Restaurant Lucas Carton From:MICHAEL LOO

Newsgroups:RIME.COUSINE
Yield: 4 servings
ROAST VENISON WITH WINE
7 1/2 lb boned leg of venison roast

1 teaspoon salt
1/4 teaspoon chopped onion
1/4 cup lemon juice
1 cup burgundy wine
9 bacon slices
1/4 teaspoon dried thyme leaves
1 cup beef broth
Preheat oven to 500F. Arrange 6 bacon slices on inside surface of

roast. Roll up and tie securely. Place 3 bacon slices across the top.
Place roast on rack in shallow roasting pan. Sear in oven 15-20
minutes.
Remove roast from oven. Lower temperature to 375F. Combine remaining
ingredients. Pour over roast; cover with foil. Roast, basting
occasionally with pan drippings 2 1/2 - 3 hours, or until meat is
tender. Remove. Makes 15-20 servings.
Yield: 1 servings
Page 1166
ROAST WILD BOAR WITH FIG DATE & WALNUT STUFFI
1 stephen ceideburg
----STUFFING----
2 cup fresh black figs
1 cup fresh date
1 cup coarsely chopped, lightly roasted w; alnuts
----MEAT----
10 lb boar hind
1 crushed thyme to taste
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 cup chopped fresh or dried figs
2 cup demi-glace (reduced stock)
1 salt to taste
Combine stuffing ingredients in a food processor and chop coarsely.

Set aside.
Remove the bone from the boar hind and meticulously clean tendons and
fat from inside the leg. Stuff with half the stuffing mixture and
neatly reform the leg to its original shape. Using butcher's twine,
truss the boar. Rub the surface of roast with a bit of olive oil;
season with thyme and salt. Place on a rack in a shallow roasting
pan. Roast in a 350 degree F. oven approximately I hour, or until
the internal temperature reaches 140 degree F.
Remove roast from oven and let rest 20 minutes before carving.
Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed

saucepan. Cook over high heat until the mixture reaches the
consistency of a conserve. Puree in a blender, and strain through a
fine sieve. Set aside.
Combine shallots and a splash of port in a heavy-bottomed saucepan

and cook until almost dry. Add the fig-port syrup and demi-glace.
Cook until reduced by half. Season with salt and whisk in butter.
Carve roast and garnish each serving with a portion of the remaining
stuffing, a bit of sauce and, if desired, fresh black figs.

From Rosemary Campiformio, St. Orres, Gualala
Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Page 1167
Yield: 10 servings
ROAST WILD BOAR WITH FIG DATE AND WALNUT STUFFI
1 stephen ceideburg
----STUFFING----
1 cup fresh date
----MEAT----
10 lb boar hind
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 salt to taste

Set aside.




Page 1168
Yield: 10 servings
ROAST WILD BOAR WITH FIG, DATE & WALNUT STUFF
1 stephen ceideburg
----STUFFING----
1 cup fresh date
----MEAT----
10 lb boar hind
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 salt to taste

Set aside.



Page 1169
Yield: 10 servings
ROAST WILD BOAR WITH FIG, DATE AND WALNUT STUFF
1 stephen ceideburg
----STUFFING----
1 cup fresh date
----MEAT----
10 lb boar hind
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 salt to taste

Set aside.


Page 1170

Yield: 10 servings
Page 1171
ROAST WILD BOAR WITH FIG, DATE AND WALNUT STUFFING
1 stephen ceideburg
----STUFFING----
1 cup fresh date
----MEAT----
10 lb boar hind
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 salt to taste

Set aside.
pan. Roast in a 350 degree F. oven approximately 1 hour, or until the
internal temperature reaches 140 degree F.




Page 1172
Posted by Stephen Ceideburg From: Dale Shipp Date: 03 May 97 National

Cooking Echo Ä
Yield: 10 servings
ROAST WILD DUCK BY JUDY
4 ducks
2 tablespoon soda
4 apples
4 small onions
12 slice bacon
1 1/2 cup sherry
1 1/2 cup orange juice
Soak ducks for 2 hours in pan of water to which 2 Tbsp of soda has
been added. Preheat oven to 500 deg. Stuff cavities of ducks with
cut-up apples and onions (one apple and one onion per duck). Apples
and onions are not to be eaten; they are to absorb wild game taste.
Place 3 strips of bacon over the breast of each duck. Roast for 30
minutes in 500 deg. oven with little or no water. Cut heat back to
250 deg. and continue to cook for 30 minutes. Baste with sherry and
orange juice throughout the cooking process. For gravy, add one can
of mushrooms and a little butter to the juices left in the roaster.
Garnish with orange slices topped with currant jelly for a beautiful
looking tray.
Posted In: rec.food.recipes by "Sharon F. Klinger" on 14 Nov 98
Yield: 8 servings
Page 1173
ROAST WILD DUCK WITH ONIONS, ANCHOVIES, CAPERS AND POLENT
2 sprigs of tarragon
3 to 4 sprigs of thyme
1 teaspoon milled black pepper
1 mallard
200 ml (7fl oz) white wine vinegar
100 gm (4oz) unsalted butter
100 gm (4oz) pancetta or streaky bacon, t; hinly sliced
1 onion
4 small salted anchovy fillets
1 pinch sugar
1 glass white wine
200 ml (7fl oz) chicken stock
1 teaspoon capers
(serves two)
This sounds rather outlandish but it is a traditional Venetian recipe.

Anchovies often feature in English recipes for wild duck: far from
making it taste fishy, they accentuate its meatiness.
The day before, or at least eight hours before cooking, place the
tarragon, thyme and pepper inside the cavity of the duck and pour in
half the vinegar. Pour the other half of the vinegar over the skin of
the duck, cover with film or foil and leave to marinate in the
fridge. If possible, turn the duck a couple of times during this
period.
Pour away the vinegar and smear the breasts of the duck with half the
butter before covering them with the strips of bacon. Do not truss
the duck as this will prevent the thighs from cooking sufficiently
before the breasts are overdone. Place the duck on its back on a
roasting tray and put it in a hot oven (230°C/450°F/Gas Mark
8). Roast for 15 minutes.
Chop the onion and the anchovy fillets and stew these gently in the
remaining butter in a small saucepan. When the duck is cooked,
transfer it to a plate and add a pinch of sugar to the roasting dish.
Warm this over the heat before pouring in the white wine. Allow to
bubble up while you scrape up all the caramelised residue from the
pan and then add the chicken stock. Boil and reduce by half. Then add
the onion and anchovy mix.
Separate the legs and breasts of the duck from the carcass and cut the
breasts in half. Pour the duck juices into the sauce and then gently
warm the duck pieces in the sauce. Sprinkle with capers and serve
immediately, with the polenta.
MM format by Manny Rothstein, 10/21/98
Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph,

DATE=15/October/1998
Page 1174
Yield: 2 servings
ROAST WILD DUCK WITH WILD RICE AND CURRANT JELLY SAUCE
2 ducks, cleaned and dressed

1 butter or bacon grease
1 salt and pepper
1 10-1/2 oz can beef consomme
1/4 lb fresh mushrooms sliced and
1 sauted
1 cup cooked brown rice
1 tokay grapes for garnish
1 current jelly sauce:
1 jar currant jelly
1/2 cup butter
Rub ducks with butter or bacon grease. Salt and pepper inside out.
Place in covered roaster. Brown in a 500 degree oven for 30 minutes.
Mound rices in the pan and top with mushrooms and pour consomme over
all. Cover tightly and return to a 350 degree oven for 2 hours.
Heat and slowly simmer sauce ingredients over very low heat one hour
before serving time.
Quarter ducks to serve. Mound rice in the center of a platter.

Surround with quartered ducks and ganish with Tokay grape clusters.
From: Shelley Sparks <ssparks@mailbox.arn.net> [ bakery-shoppe ]
Yield: 1 servings
Page 1175
ROAST WILD GOOSE W/ GARLIC, ONION AND SAGE STUFFING
1 stuffing:
2 small onions, finely chopped
5 garlic cloves, chopped
14 oz bag herbed stuffing mix
1 1/2 tablespoon rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon italian seasoning
2 eggs, beaten to blend
1 cup chicken stock or
1 canned broth
1 goose:
12 lb goose, fat removed from
1 cavity
1 lemon, halved
3 bacon slices
For stuffing: Melt butter in heavy large skillet over medium heat. Add
onions, celery and garlic and saute until soft, about 8 minutes.
Combine stuffing mixture, sage, salt, oregano, thyme, pepper and
Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add
stock and mix well. Set aside.
For goose: Preheat oven to 450 deg. F. Rinse goose inside and out; pat
dry, using paper towel. Rub goose inside and out with halved lemon.
Season goose inside and out with salt and pepper. Fill main cavity
and neck cavity loosely with stuffing. Place any remaining stuffing
in small buttered baking dish and cover with foil. Run fingers
between breast meat and skin to loosen skin. Place bacon slices under
breast skin. Wrap goose in cheesecloth.
Place goose on rack set into large roasting pan. Roast goose 30
minutes. Reduce heat to 350 deg. F. Continue roasting until meat
thermometer inserted into thickest part to thigh registers 180 deg.
F., basting every 20 minutes with pan juices, about 1 hour 20
minutes. (Place stuffing in covered baking dish in oven during last
40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass
stuffing separately.
Originally from: Bon Appetit

From: HUNTING@TAMU.EDU in rec.hunting
From: Jim Weller
Yield: 6 servings
Page 1176
ROASTED [OR STEWED] CAT
1 cat
Take the cat, cut the tail off, skin and gut as for rabbit. Can be
substituted in any rabbit recipe.
Trevor suggests placing a few onions in the gut cavity and then
trussing with some fencing wire [not rusty] and roasting on a spit
over a wood fire.
If the cat is old, only use the rump section and make a stew with
onions and whatever root vegetables are available.
Trevor say he has had this on several occasions and it tastes very
similar to roasted/stewed rabbit.
from TREVOR POLLARD typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 18 May 99
Yield: 1 cat
ROASTED DOVE VIDALIA
20 dove breasts, flour seasoned with; salt and pepper

1 stick butter
1 medium vidalia onion, chopped
1 rib celery, chopped
1 single dash paprika
1/4 teaspoon thyme
1/2 cup red wine
1/2 cup water
Dredge birds in seasoned flour. Brown in butter in heavy skillet.

Place in a large roaster with onion, celery, parsley, seasonings and
bouillon which has been dessolved in water. Cover and bake at 350
degrees for 2 hours, adding mushrooms last 30-45 minutes. Serve with
wild rice.
Source: http://www.sailorrandr.com/recipes/
From: "Stewburner" <stewburner@sailorradate: Wed, 3 Sep 2003 07:01:20
~0700
Yield: 5 servings
Page 1177
ROASTED FILET OF BEEF STUFFED W/DUCK RILLETTE
5 lb. beef tenderloin, trim and but; terflied

2 lb. duck rillette
1 butchers twine
2 tbs olive oil
1/4 cup creole mustard
1 cup cracked black pepper
Preheat the oven to 425 degrees. Season the entire tenderloin with
salt and pepper. Spread the duck rillette over the inside of the
tenderloin, leaving about 1/2 in. around the edges. Gently roll the
tenderloin up, like a jelly roll. Using butchers twine, make several
knots, about 2 in apart. This will secure the stuffing and aid in
overall cooking. In a large saute pan, heat the olive oil. Sear the
tenderloin for 2 minutes on each side. Remove from the pan and set
aide. After the filet has cooled, rub the entire tenderloin with the
mustard. Roll the entire tenderloin in the cracked black pepper,
crusting the entire tenderloin. Line a baking sheet pan with
parchment paper. Lay the tenderloin on the pan and roast for about 30
to 35 minutes for medium rare. Remove from the oven and rest for 5
minutes before slicing. With a carving knife, slice the tenderloin
into filets, about 2 in thick.
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EM1A01
Yield: 10 servings
Page 1178
ROASTED KANGAROO FILLET W' ILLAWARRA PLUM/CHILLI SAUCE
200 gm kangaroo fillet

100 gm oil olive
3 thyme, wild, sprigs, chopped.
10 gm pepper, cracked
50 gm illawarra plums
50 ml wine, port
10 ml vinegar, balsamic
100 ml game glaze
1/4 teaspoon chilli, red, finely chopped.
2 teaspoon honey, blue gum
1 pinch mint, native ground
1 wild mint polenta diamonds* * see s; eparate recipe.
Marinate the kangaroo in oil, thyme and cracked pepper overnight.

For the sauce, place the plums, port, balsamic vinegar, game
glaze, red chillies, blue gum honey and native ground mint in a
pan to blend and reduce. Seal the kangaroo in a hot pan and
lightly season. Roast in a hot oven 200-220^C for approximately 8
minutes. Remove from the oven and rest in a warm place for 5
minutes before slicing for presentation, Spoon some of the sauce
onto the serving plates and arrange the sliced kangaroo on top of
the sauce.
Garnish with WILD MINT POLENTA DIAMONDS.
from the menu of SANS SOLERO BAY,

Cox Peninsular, Northern Territory, Australia
Yield: 1 servings
Page 1179
ROASTED PUMPKIN SOUP WITH CRISPY DUCK CONFIT RELISH
3 cup peeled and diced pumpkin

1 (1/4-inch diced)
1 drizzle of olive oil
1/4 cup pure cane syrup
1 salt
2 tablespoon butter
1 cup julienne onions
1 teaspoon chopped garlic
2 bay leaves
4 cup chicken stock
1/4 teaspoon freshly ground nutmeg
1 cup heavy cream
1/4 cup smooth peanut butter
2 cup shredded duck confit, recipe
1 follows
1/4 cup roasted pumpkin seeds
1 duck confit
4 duck leg portions with
1 thighs attached, excess fat
1 trimmed and reserved
1 (about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher
1 salt
10 garlic cloves
4 bay leaves
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cup olive oil
Preheat the oven to 400 degrees F. Toss the diced pumpkin in olive
oil and cane syrup. Season with salt and pepper. Mix well. Place the
pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes
or until tender. Remove from the oven and cool. In a large saucepan,
melt the butter. Add the onions and saute for 6 to 8 minutes, or
until caramelized. Season with salt and pepper. Add the garlic, bay
leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and
bring to a boil Reduce to a simmer and cook the soup until the
pumpkin is very tender, about 25 minutes. With a hand-held blender,
puree the soup until smooth. Slowly whisk in the cream. Whisk in the
peanut butter. Reseason with salt and pepper if necessary. Simmer the
soup, stirring occasionally, for 15 minutes. Remove from the heat and
ladle into shallow bowls. In a small mixing bowl, combine the chives,
duck confit and pumpkin seeds. Mix well. Garnish each soup with the
relish.
DUCK CONFIT
Page 1180
Lay the leg portions on a platter, skin side down. Sprinkle with 1
tablespoon of the kosher salt and black pepper. Place the garlic
cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
Lay the remaining 2 leg portions, flesh to flesh, on top. put the
reserved fat from the ducks in the bottom of a glass or plastic
container. Top with the sandwiched leg portions. Sprinkle with the
remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12
hours. Preheat the oven to 200 degrees F. Remove the duck from the
refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and
reserve. Rinse the duck with cool water, rubbing off some of the salt
and pepper. Pat dry with paper towels. Put the reserved garlic, bay
leaves, thyme, and duck fat in the bottom of an enameled cast-iron
pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on
top, skin side down. Add the olive oil. Cover and bake for 12 to 14
hours, or until the meat pulls away from the bone. Remove the duck
from the fat. Strain the fat and reserve. Pick the meat from the
bones and place it in a stoneware container. Cover the meat with some
of the strained fat, making a 1/4-inch layer. The duck confit can be
stored in the refrigerator for up to one month. The excess oil can be
stored in an airtight container in the refrigerator and used like
butter for cooking.
Yield: 4 cups
Recipe courtesy Emeril Lagasse, 1998

From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400
Yield: 4 servings
ROASTED QUAIL AND APPLE JERKY SALSA PART 1 OF 3 - SALSA
1 cup fresh apple cider

2 green apples; diced
4 tablespoon onion; diced
1 and 1/2 teaspoons virgin olive oil
2 poblano chiles; peeled, seed and diced
1/2 teaspoon oregano or marjoram; toasted
1 teaspoon sugar
1/3 cup beef or venison jerky; grilled and diced
In a saucepan over high heat reduce cider to 1/2 cup. Lower heat to
medium, add diced apples and cook for 5 minutes until soft. Transfer
to a mixing bowl. In a skillet, saute the onion and Poblanos in the
oil for 5 minutes, until tender. Combine with apple mixture, add
additional ingredients and mix thoroughly
Busted and Entered for you by: Bill Webster From: Bill Webster Date:
28 Oct 97 Mastercook Recipes (Mailing List) Ä
Yield: 4 servings
Page 1181
ROASTED QUAIL AND APPLE JERKY SALSA PART 3 OF 3 - QUAIL
4 whole quail (bone in)

1 teaspoon salt
1 apple jerky salsa
1/2 teaspoon molido chile powder
1 corn husks (or string) to truss qua; il
1 apple glaze
Season the quail with salt, pepper and molido powder. Stuff the quail
with the Apple Jerky Salsa. Tear the corn husks into thin strips and
truss the quail. Roast in a 475 degree oven for approximately 7 to 8
minutes. Be careful not to overcook quail, as it becomes dry very
quickly. Remove quail from oven and brush with apple glaze. Place it
back in the oven for 1 or 2 minutes, making sure not to burn the
glaze. Serve immediately.
Busted and Entered for you by: Bill Webster From: Bill Webster Date:
28 Oct 97 Mastercook Recipes (Mailing List) Ä
Yield: 4 servings
Page 1182
ROASTED QUAIL STUFFED WITH VEAL
3/4 lb veal stew meat, diced into

1 inch cubes
1 salt & fresh black pepper
1/2 cup chopped carrots
2 crushed garlic cloves
1/2 cup chopped canned tomatoes
1 teaspoon green peppercorns
4 cup veal stock
1/2 stick plus 1 tablespoon
1 butter
8 whole quails, semi-boneless
1 essence
1/2 cup melted butter
1 cup madeira
2 cup veal demi-glace
4 1/2 cup milk
2 cup quick white grits
6 oz goat's cheese, crumbled
Preheat the oven to 400 degrees F. In a large saucepan, over medium

heat, add the oil.
When the oil is hot, add the veal, brown for 2 minutes.
Add the onions, carrots, and celery. Season with salt and pepper.
Saute for 2 minutes.
Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to
a boil.
Reduce the heat to medium-low, cover and simmer for 30 minutes, or

until very tender.
Remove from the heat and cool completely.
Strain the veal, reserving the liquid.
In a food processor, fitted with a metal blade, add the veal and puree
until smooth.
Add the butter, bread crumbs and 1/2 cup of the reserved poaching
liquid. Season with salt and pepper.
Using a sharp knife, split the back of the quail down the middle.
Season the quail with Essence.
Divide the stuffing into eighths. Form the mixture into round balls.
Place each quail, skin side down, and place each ball of veal mixture
in the center of the quail. Wrap the quail around the stuffing.
Page 1183
Place each quail on a parchment lined baking sheet, breast side up.
Brush each quail with the melted butter. Place the quail in the oven
and roast for 20 to 25 minutes.
In a saucepan, over medium heat, add the Madeira. Bring the liquid
to a boil and reduce by half, about 4 minutes.
Add the reduction and simmer for 2 to 3 minutes.
In a saucepan, over medium heat, add the milk and remaining butter.
Bring the liquid to a boil. Whisk in the grits. Stir constantly for
6 minutes or until tender. Remove from the heat and stir in the
cheese. Season with salt and pepper. Remove from the heat and keep
warm.
To serve, spoon the grits in the center of each plate. Place two
quails on top of each plate of grits. Spoon the sauce over the quail.
Yield: 4 servings
SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;

SHOW #EMIB72 - COOKING WITH GAME
MM Format by Dave Drum 12 January 2000

FROM: Uncle Dirty Dave's Kitchen
Yield: 4 servings
Page 1184
ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY
4 lb rib rack of venison, halved

1 to form two 4 to 6 rib
1 racks
2 lb shallots, trimmed and
1 peeled
2 tablespoon vegetable oil plus
1 additional for rubbing the
1 venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries; crushed
1 lightly
2 teaspoon cornstarch dissolved in
2 tablespoon water
1/3 cup dried cranberries
Venison is best served rare to medium, as it is a very lean meat that

toughens and develops a strong flavor if overcooked. The following
recipe may also be made with a 2 1/2-pound beef fillet.
Preheat the oven to 425F. In a roasting pan large enough to hold the
venison racks without crowding them, toss the shallots with 2
tablespoons of the oil and salt and pepper to taste and roast them in
the middle of the oven, stirring occasionally, for 25 to 30 minutes,
or until they are golden. Pat the venison dry, season it with salt and
pepper, and rub it generously with the additional oil. Heat a large
heavy skillet over high heat until it is hot and in it sear the
venison on all sides. Push the shallots to the sides of the roasting
pan, stand the venison racks in the middle of the pan, allowing the
bones to rest together, and roast th e mixture in the middle of the
oven for 23 minutes, or until a meat thermometer registers 125F., for
rare meat. Transfer the racks with shallots to a platter and let them
stand, covered loosely with foil, for 15 minutes. To the roasting pan
ad d the broth, the wine, the water, and the juniper berries and
simmer the mixture, scraping up the brown bits, for 5 minutes. Strain
the mixture through a fine sieve set over a small saucepan, whisk the
cornstarch mixture, and add it to the saucepan with the cranberries,
the vinegar, and salt and pepper to taste. Simmer the gravy,
whisking, for 5 minutes. Cut the venison into individual chops and
serve it with the shallots and the gravy.
Serves 6
Gourmet: December 1993
Yield: 4 servings
Page 1185
ROASTED SQUAB AND VINEGAR MEAT JUS
2 squab, stuffed with

1 mirepoix
1 (1 to 1 1/2 lb. each)
1 olive oil
1 essence
8 centiliter garlic
1 teaspoon salt
1 salt and pepper
1 garlic cream potatoes:
2 cup diced peeled potatoes (1/2
1 in. dice)
3 cup water
2 teaspoon salt, in all
1/2 cup heavy cream
4 centiliter lightly roasted garlic
1/2 cup vinegar meat jus, (veal
1 stock or dark chicken
1 stock with the drippings
1 from the squab, balsamic
1 vinegar, salt and pepper
Preheat the oven to 400 degrees. For the squab: Rub each squab with
olive oil and season with Essence. Place on a roasting rack and roast
for about 30-35 minutes. Make sure the squab is good and done but
still juicy. The internal temperature should be around 165 degrees.
Put the squab in the oven. For the poached garlic: In a saucepan
with 2 cups water and 1 teaspoon salt, bring up to a boil. Blanch the
garlic five times, each time letting the water come back up to a boil.
For potatoes: In a saucepan, combine the potatoes, water, and 1/2

teaspoon of the salt and bring to a boil over high heat. Reduce the
heat and cook until tender, for about 8-10 minutes. Remove from the
heat and drain in a colander. Place the potatoes back in the pot over
medium heat, add the cream, roasted garlic, the remaining 1 1/2
teaspoons salt, and white pepper. Mash with a potato masher until
fairly smooth, for about 4 minutes. Whisk in the butter and remove
from the heat. Remove the squab from the oven Place the potatoes in
the center of the platter with the two squabs facing each other.
Place the poached garlic on top of the squab and spoon the sauce over
the top.
Yield: 2 servings
SOURCE: Essence of Emeril Cooking Show

SHOW #EE2273
Yield: 4 servings
Page 1186
ROASTED VENISON WITH HABANERO SAUCE
2 teaspoon coarse salt

1 teaspoon fennel seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon black peppercorns
2 12 oz. venison tenderloins
1 habanero sauce
4 green onions, thinly sliced
1 on diagonal
Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with
mortar and pestle. Rub venison on all sides with mixture. Cover and
refrigerate overnight.
Preheat oven to 450 degrees. Pan sear until browned and transfer to
oven to roast until medium rare, or desired degree of doneness.
Transfer venison to work surface. Let stand 5 minutes. Cut into 1
inch thick slices. Arrange on platter. Spoon Habanero Sauce over.
Sprinkle with green onions.
Yield: 8 servings
SOURCE: Too HOT Tamales Cooking Show

SHOW #TH6343
Yield: 4 servings
ROASTED WOMBAT
1 small wombat [young] == stuffing [if like; d]

1 herb- sage
1 onions
1 breadcrumbs
1 flour
1 beef- fat
1 salt
1 pepper
Take the wombat and scrape and clean as for a pig. Mixed all the
stuffing ingredients together and place in the wombat. Tie up with
string. Bake in a moderate oven until done.
Alternatively, scrape and clean the wombat and place on a spit and
roast over the fire until done.
This is very similar to pork. Only a young animal should be used.

Page 1187
from TREVOR POLLARD typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 18 May 99
Yield: 1 wombat
ROASTING AN OLD WILD GOOSE
1 goose
1 prunes
1 apples
1 small onion
1 bacon or salt pork
1 carrots
1 potatoes
1 onions
1 parsnips
1 chicken bouillon cubes
Stuff the dressed bird with an equal amount of well soaked prunes,
sliced apple seasoned with chopped onion. Crisscross the bird with
strips of bacon or salt pork. Set it in a roasting pan on a nest of
stew vegatables, add hot water til 1/3 covered, add 1 bouillon cube
per cup of water, put on lid and simmer over direct heat or pot roast
in a slow oven until tender.
from Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,

published by Stackpole Books, 1961
Yield: 4 servings
Page 1188
ROASTING TIMES FOR SPECIALTY POULTRY
----SPECIALTY POULTRY ROASTING----

----CHART----
For approximate cooking times to use in meal planning, see the

following chart compiled from various resources. Use a meat
thermometer to determine that poultry reaches a safe temperature.
Note: Times are for unstuffed poultry. Add 15 to 30 minutes for

stuffed birds.
CAPON, whole; 4 to 8 pounds

Oven Temperature: 375 degrees F
Roasting Time: 20 to 30 minutes per pound
Internal Temperature: 180 degrees F
CORNISH HENS, whole; 18 to 24 ounces

Roasting Time: 50 to 60 minutes total
DUCK, domestic, whole

Roasting Time: 20 minutes per pound
DUCK, wild, whole

GOOSE, domestic or wild, whole

PHEASANT, young, whole, 2 pounds

Roasting Time: 30 minutes per pound
QUAIL, whole
Roasting Time: 20 minutes total
Internal Temperature: Juices clear
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy

Flatman Date: 16 Dec 97
Yield: 1 info file

Page 1189
ROBERT'S JUICY VENISON ROAST
3 tablespoon sunflower or safflower oil

3 lb venison roast
1 medium onion diced to 3/8 in.
1 square
1 pkg lipton onion soup mix
1 aluminum foil, heavy duty
1 roaster pan 10 1/2 x 14x 2
1 deep
1 frying pan 10 in. diameter
Place aluminum foil in roaster pan, flat, long enough to fold over
seams to make a seal. Pour oil in frying pan, brown roast on all
sides, place roast in roaster pan on top of foil. Add 4 tablespoons
water to oil in fry pan and cook onions until a little brown appears.
Scrape onions, juice and residue into roaster pan. Spoon out the
cream of mushroom soup over the roast. Use 2 tablespoons of water to
rinse can and pour in roaster pan. Sprinkle 1 pkg. of Lipton onion
soup mix over roast evenly. Sprinkle garlic over roast. Bring
aluminum foil edges together to form a seal. Roast in a 350 degree
oven for 2 1/2 hours. Juices make a super gravy. Serves 6-8.
"301 Venison Recipes--The Ultimate Deer Hunter's Cookbook". From:

"Robert & Maria" <robert@westbend
Yield: 4 servings
ROBERT'S VENISON ROAST
3 lb venison
1 cup onion chopped
4 slice bacon
1 red pepper or dash of red
1 pepper
3 tablespoon flour
1 salt and pepper
Cook venison until tender in water. Add salt and pepper. Cool. Cut
into small pieces and put in pan and cover with the stock it was
cooked in. Put onion, flour, wine and bacon strips on top. Cook for
2 hours in a low oven.
"301 Venison Recipes--The Ultimate Deer Hunter's Cookbook". From:

"Robert & Maria" <robert@westbend
Yield: 4 servings
Page 1190
ROLLED CHICKEN BREASTS
6 small chicken breast halves --

1 boned and skinned
6 thin slices
6 oz swiss cheese -- cut in six
1 sticks
1/4 cup flour
1 <sauce>
1/2 cup water
1 teaspoon chicken gravy base
1 3 oz. can
1/3 cup sauterne wine
2 tablespoon flour
1/2 cup cold water
1 toasted sliced almonds
1 boiled ham
1 sliced mushrooms
FOR THE CHICKEN BREASTS:
Place chicken pieces, boned side up, on cutting board. Working from
center out, pound chicken lightly with wooden mallet to make cutlets
about ¼ inch thick. Sprinkle with salt. Place a ham slice and a
cheese stick on each cutlet. Tuck in sides of each, and roll up s
for a jelly roll, pressing to seal well. (Sometimes necessary to use
less cheese to get to seal well; otherwise, all the cheese melts and
runs out.) Skewer or tie securely. Coat rolls in flour; brown in the
butter or margarine. Remove chicken to 11 x 7 x 1½-inch baking pan.
FOR THE SAUCE:
In same skillet, combine water, the gravy base, mushrooms, and wine.
Heat, stirring to incorporate any crusty bits from the skillet. Pour
mixture over chicken in baking pan. Cover and bake at 350° for
approximately 1 hour or untill tender. Transfer chicken to warm
serving platter. Blend the 2 tbs. flour with ½ cup cold water. Add
to sauce in baking pan. Cook and stir till thickened. Pour a little
sauce over chicken; garnish with toasted almonds. Pass remaining
sauce.
Makes 6 servings
Source: "Mountain Measures" -- Junior League of Charleston, WV ed.

1974
billspa@icanect.net
Recipe By : Mrs. Thomas J. Mewbourne
From: Bill Spalding Date: 01 Oct 97 Eat-L List

Yield: 6 servings
Page 1192
ROLLEMACHEN
----INGREDIENTS----
2 venison steaks
1 lb smoked bacon
1 oregano
2 can mushrooms
----DIRECTIONS----
1 liter onion, diced
1 garlic salt
1 cooking twine
Cut venison steaks into pieces 4 x 3 in. Using meat tenderizing

hammer, pound the pieces carefully until their size is 6 x 4 in. Lay
diced onion and 2 strips of bacon in the middle of each steak.
Sprinkle garlic salt and oregano sparingly on top of bacon. Roll each
piece of meat into bundle and secure with twine. Brown each bundle in
a shallow fry pan. Place in Dutch oven. Scrape fry pan drippings into
dutch oven. Simmer bundle 3 1/2 hours at low heat adding water
periodically to prevent burning. Before serving, remove bundles, add
mushrooms and thickener to stock. Pour gravy over bundles. Serve with
rice.
Yield: 1 servings
Page 1193
ROSE QUAIL
1/2 dozen red rose buds

1/2 cup slivered almonds
2 garlic cloves
2 tablespoon butter
2 tablespoon honey
2 tablespoon anis
Submitted by Pam Hayes-Bohanan
My husband and I recently made a delicious dinner by adapting the

recipe for quail-in-rose-petal sauce found in the novel Like Water for
Chocolate. The book gives the ingredients, but doesn't tell how to
make it. We used chicken instead of quail and changed some of the
other ingredients, and figured out on our own how to put them
together.
Chop the roses into small pieces and grind in blender with the almonds
and garlic. Melt the butter and add honey. Stir the rose, garlic and
almond mixture into the honey and butter. Add the cornmeal and anis.
The mixture will be a thick paste. Use a spoon to spread onto the
chicken. Bake the chicken as usual, basting if the coating gets too
dry. The rose petals and anise will infuse the chicken with wonderful
flavor.
Use additional rose buds or petals as a garnish when presenting the

chicken.
+0100
Yield: 4 servings
SAAMI BLOOD SAUSAGE
1 intestines
1 blood
1 oat flakes
If you just killed a reindeer. Moose or similar, you can make this.
Turn the "long things in the stomach" (forgot English word) and clean
them in snow or water. Fill them with blood. Tie them together and
boil them. If you mix snow with the blood, there will be no lumps.
You can also sift the blood thourgh a colander to avoid lumps. You
can even mix the blood with oat flakes. Reindeer blood can freeze
without loosing taste.
http://naturtips.tbt.no/Filer_mat/villmark1.htm
From: "Valerie \"Nagi\" Brestel-Ohle" <date: Sun, 10 Nov 2002 11:49:20
~0500
Page 1194
Yield: 4 servings
SAAMI SUOVAS
1 reindeer
Dried reindeer meat. The meat is kept in dry salt a week or so. Turn
regularly. Rinse off salt and dry a few days in free air. Is then
smoked with smoke from burning birch.
http://leonora.vg.no/vg/96/anm/mat/1024vilt.html
From: "Valerie \"Nagi\" Brestel-Ohle" <date: Sun, 10 Nov 2002 11:49:20
~0500
Yield: 4 servings
SACO BARBECUED SLOW RUNNING WILD PIG ROAST
1/4 c vegetable oil

3 garlic cloves,minced
4 dried juniper berries-crushed
1 bay leaf
4 lg ripe tomatoes-quartered
1 1/4 c water
2/3 c cider vinegar
1/3 to 1/2 c honey
1 tb ground red chile
2 ts sea salt
1 oz square unsweetened-chocolate, grate; d
4-6 lb slow running wild pig roast
Heat oil in a large heavy saucepan and saute onions in it over

medium heat until soft. Add garlic, juniper berries, coriander seed
and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes,
water, vinegar, honey, ground chile and salt. Simmer, covered, 30
minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes,
until fairly thick.
Page 1195
SADDLE OF RABBIT ROASTED IN TOBACCO LEAF

8 rabbit shoulders; bone-in
1 medium carrot; diced
1 medium white onion; diced
1 rib celery; diced
6 centiliter garlic; cut in half
1 juniper berry
1 sprig thyme
1 sprig rosemary
1/2 stick cinnamon
6 shallots; sliced thin
1/2 cup white wine
1/2 bunch flat-leaf parsley; chopped
1/2 bunch tarragon; chopped
3/4 lb chanterelle mushroom; halved
4 rabbit loins; butterflied
4 leaves blond tobacco
1 salt & ground black pepper
1. In a stockpot with 2 tablespoons of olive oil over medium-high

heat, sear the rabbit shoulders until they are a dark golden brown.
2. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2
to 3 minutes.
3. Add the juniper berry, thyme, and rosemary, and cinamon. Add water
to cover the ingredients and simmer for 30 minutes.
4. In a saute pan with 2 tablespoons of butter over medium heat, add

the shallots and sweat until they are translucent.
5. Add the wine and reduce by one-half.
6. Stir in the parsley and tarragon.
7. Remove the rabbit shoulders from the stockpot. Remove the meat
from the bone and chop fine.
8. Strain the liquid in the stockpot through a fine sieve. Return

sauce to stockpot.
9. Simmer for 10 minutes and season with salt and black pepper.
10. In a saute pan with 2 tablespoons of butter over medium heat, add
the chanterelle mushrooms and saute until golden brown. Reserve warm
on back of stovetop.
11. Preheat oven to 350 degrees F.
12. In a mixing bowl, combine the chopped meat and shallot mixture to
form the filling.
Page 1196
13. Season the rabbit loins with salt and black pepper.
14. Fill the center of the loins with the filling. Roll the loin into
a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit
with butcher’s twine to keep its shape.
15. Place rabbit onto a baking rack with a drip pan underneath. Roast
in oven for 10-12 minutes or until internal temperature is 160
degrees F.
16. Remove rabbit from oven. Letrest for 5 minutes. Remove tobacco
leaves and slice.
17. Serve with sauteed chanterelle mushrooms.
4 Servings
Preparation time: 30 minutes Cooking time: 1 hour Ease of preparation:

medium
Recipe courtesy of Executive Chef Nicolas Le Bec of Restaurant Les

Loges in Lyon, France
http://www.famie.com/recipes
MM Format by Dave Drum - 20 April 2003
Uncle Dirty Dave's Archives
Yield: 4 servings
Page 1197
SADDLE OF RABBIT WITH LEEKS & ROSEMARY
----MARINADE, RABBIT, AND SAUCE----

3 lb rabbit, use only the - saddle secti; on **
1 small carrot
1/2 medium onion
1 celery, stalk
1 garlic, clove, crushed
2 rosemary, fresh, sprigs
1 tablespoon oil, olive
2 tablespoon butter
1 1/3 cup wine, white
1 cup stock, rabbit or
1 cup bouillon, chicken
1 medium tomato, sliced
1 salt (to taste)
1 pepper (to taste)
----LEEKS----
2 medium leeks
1 tablespoon butter
1 salt (to taste)
** The "saddle of a rabbit" is the rabbit's back from the first

rib to the beginning of the legs.
Marinade: =========
Put the saddle of the rabbit in a small bowl with 1 cup of white
wine and 1 sprig of rosemary. Chop the carrot, onion, celery, and
garlic add them to the marinade. Cover the bowl with plastic wrap and
store in the refrigerator for 24 - 48 hours. (The longer the better
for the flavor of the rabbit meat.)
Rabbit: =======
Remove the rabbit from the marinade and dry with a cloth. Salt
and pepper the rabbit.
In a medium roasting pan, add 1 tablespoon of butter and 1

tablespoon of olive oil. Heat the mixture until the butter sizzles.
Place the rabbit in the pan, skin side up, and brown. Turn,
wrapping flaps around the filet to protect it, and cook until light
brown. Place the pan in the 450 F oven and cook for 10 minutes, until
medium rare. Baste often.
Add the vegetables from the marinade to the pan with the rabbit
and cook for another 5 minutes, basting and turning occasionally.
Remove the rabbit from the pan and place it aside in a warm
location. Trim the saddle flaps from the rabbit and chop the flaps
coarsely.
Page 1198
Sauce: ======
Return the chopped flaps to the pan with the vegetables. On the
stove top, saute briefly and skim the fat.
Deglaze the pan with 1/2 cup of wine, add the rabbit stock and
reduce by one-half.
Add the tomato and saute while stirring. Strain the hot mixture
through a sieve, reserving the liquid (for sauce) and discarding the
vegetables. Add the butter to the liquid and whisk until smooth.
Leeks: ======
Julienne the leeks. Rinse in cold water and drain well.
In a medium saute pan, add 1 tablespoon butter and leeks. Cook

slowly for 2 - 5 minutes. Leeks should remain crisp. Adjust the
seasonings and set the leeks aside in a warm place.
Assembly: =========
Remove the filet of rabbit from the saddle. Cut the saddle bone
crosswise and place one section on each of two plates. Surround the
saddle bones with leeks.
Cut the filet of rabbit into very thin slices lengthwise. Fan
slices on top of the leeks.
Cover with sauce, garnish with sprigs of rosemary. Serve

immediately.
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
Yield: 2 servings
Page 1199
SADDLE OF RABBIT WITH LEEKS AND ROSEMARY
----MARINADE, RABBIT, AND SAUCE----

3 lb rabbit, use only the - saddle secti; on **
1 small carrot
1/2 medium onion
1 celery, stalk
1 garlic, clove, crushed
2 rosemary, fresh, sprigs
1 tablespoon oil, olive
2 tablespoon butter
1 1/3 cup wine, white
1 cup stock, rabbit or
1 cup bouillon, chicken
1 medium tomato, sliced
1 salt (to taste)
1 pepper (to taste)
----LEEKS----
2 medium leeks
1 tablespoon butter
1 salt (to taste)
** The "saddle of a rabbit" is the rabbit's back from the first

rib to the beginning of the legs.
Marinade: =========
Put the saddle of the rabbit in a small bowl with 1 cup of white
wine and 1 sprig of rosemary. Chop the carrot, onion, celery, and
garlic add them to the marinade. Cover the bowl with plastic wrap and
store in the refrigerator for 24 - 48 hours. (The longer the better
for the flavor of the rabbit meat.)
Rabbit: =======
Remove the rabbit from the marinade and dry with a cloth. Salt
and pepper the rabbit.
In a medium roasting pan, add 1 tablespoon of butter and 1

tablespoon of olive oil. Heat the mixture until the butter sizzles.
Place the rabbit in the pan, skin side up, and brown. Turn,
wrapping flaps around the filet to protect it, and cook until light
brown. Place the pan in the 450 F oven and cook for 10 minutes, until
medium rare. Baste often.
Add the vegetables from the marinade to the pan with the rabbit
and cook for another 5 minutes, basting and turning occasionally.
Remove the rabbit from the pan and place it aside in a warm
location. Trim the saddle flaps from the rabbit and chop the flaps
coarsely.
Page 1200
Sauce: ======
Return the chopped flaps to the pan with the vegetables. On the
stove top, saute briefly and skim the fat.
Deglaze the pan with 1/2 cup of wine, add the rabbit stock and
reduce by one-half.
Add the tomato and saute while stirring. Strain the hot mixture
through a sieve, reserving the liquid (for sauce) and discarding the
vegetables. Add the butter to the liquid and whisk until smooth.
Leeks: ======
Julienne the leeks. Rinse in cold water and drain well.
In a medium saute pan, add 1 tablespoon butter and leeks. Cook

slowly for 2 - 5 minutes. Leeks should remain crisp. Adjust the
seasonings and set the leeks aside in a warm place.
Assembly: =========
Remove the filet of rabbit from the saddle. Cut the saddle bone
crosswise and place one section on each of two plates. Surround the
saddle bones with leeks.
Cut the filet of rabbit into very thin slices lengthwise. Fan
slices on top of the leeks.
Cover with sauce, garnish with sprigs of rosemary. Serve

immediately.
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
Yield: 2 servings
SADDLE OF VENISON
Wipe a 4-pound saddle of venison with damp cloth. Tie or skewer in a

roll. Rub 1 teaspoon salt and 1/2 teaspoon pepper into meat. Lay
saddle in roasting pan. Pour 1 tablespoon hot fat over it. Add 2
tablespoons water. Roast in hot oven (425 F) 45 minutes. Turn, and
baste frequently with broth. Remove from oven. Place on platter.
Surround with timbales of wild rice. Skim fat from broth. Strain
over venison. Serve with currant jelly. Venison steaks are broiled
the same as porter-house steak. They may be served with butter and
melted currant jelly. Beulah Canterbury, Canton, OH.
Yield: 1 servings
Page 1201
SADDLE OF VENISON GRAND VENEUR
5 lb saddle of venison
1 1/2 teaspoon salt
1 teaspoon pepper
----MARINADE----
1 cup dry red wine
1/2 cup water
2 tablespoon veg oil
2 sprigs fresh parsley
2 centiliter garlic; peeled, crushed
8 juniper berries
2 whole cloves
1 bay leaf
1 sprig fresh thyne
2 onions; peeled & sliced
1 carrot; scraped & sliced
1 stalk celery; sliced
----TO COOK VENISON----
1/2 cup brandy; warmed
1 cup brown stock
2 tablespoon currant jelly
1/3 cup sour cream
Remove skin from venison and sprinkle with salt and pepper. Combine
all ingredients for marinade and simmer 30 minutes. Place venison in
a deep dish and cover with marinade. Cover and let stand in
refrigerator for 3 to 4 days, turning from time to time. When ready
to cook, preheat oven to 450 deg. Remove venison from marinade.
Spread the marinade on the bottom of a roasting pan; add venison, and
brush with melted butter. Roast at 450 deg. for 30 minutes. Reduce
oven temp. to 325 deg. Continue to roast venison, allowing 10 minutes
cooking time PER POUND. Baste frequently. When done, remove venison
to warm platter. Drain dripping from roasting pan into a 1-quart
measuring cup. Skim off fat. Add warm brandy to roasting pan and
ignite. Pour in 2 cups of the drippings. Return roasting pan to oven
for 10 minutes. Add Brown Stock and cook 10 minutes longer in oven.
Strain sauce into a saucepan and bring to a boil. Skim off any fat.
Add currant jelly and sour cream. Add salt and pepper to taste. Serve
sauce separately. Buttered noodles will complement this dish. Serves
4. This recipe comes from the Greenbrier Hotel.
Yield: 4 servings
Page 1202
SAGE PESTO
1 cup pine nuts, toasted

3 bunches fresh sage, stems removed
1 cup fresh parsley, thoroughly rinsed, d; ried, long stems removed
1/2 cup olive oil
1/4 cup garlic, chopped
1 teaspoon salt
juice of 1 lemon
1 tablespoon fresh mild goat cheese
Toast pine nuts in a dry sauté pan or in a 350-degree oven on a sheet pan.
Do not let nuts burn. Remove sage laves and parsley from stems and roughly
chop. The total should equal 1 1/2 cups sage and 1/2 cup parsley. In a food
processor, combine olive oil, garlic, sage, parsley, pine nuts, salt,
lemon juice and goat cheese until desired consistency is achieved.
SAGE PORK CHOPS
1 1/2 cup cider or apple juice

3 tablespoon honey
2 tablespoon minced fresh sage
1/4 teaspoon salt
4 lean pork chops
Combine the cider, honey, oil and the seasonings in a plastic

resealable bag. Add the pork chops, seal and move around to coat.
Marinate for about an hour. To Cook: You can grill these for about 6
minutes on each side or broil 4 inches from the heat for about 5-8
minutes per side. You can also cook these in a large skillet on
medium-low heat for the same amount of time til done. Discard the
marinade before cooking. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 1203
SAGE-SMOKED CHAMPAGNE QUAIL - SL 7/97
12 quail; dressed
7 1/2 ml bottle champagne (7.5 ml?]
4 sweet yellow apples; diced
1/2 teaspoon salt
3/8 oz jar dried sage; divided
12 slice pepper-cured bacon
1 quart apple cider
1 hickory chips
: Combine quail and champagne in a large bowl; cover and chill 1

hour. Drain, discarding marinade.
: Combine apple, salt, and 1 teaspoon sage; stuff quail with apple
mixture, and wrap a bacon slice around each quail, securing ends with
a wooden pick. Chill.
: Soak hickory chips in water at least 30 minutes; moisten

remaining sage with water.
: Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
: Drain chips, place chips and one-third of remaining sage on

coals.
: Place water pan in smoker; add apple cider.
: Place quail, breast side up, on upper food rack. Cover with lid.
: Cook 2 hours or until done, adding remaining sage at 30 minute

intervals. Yield: 6 servings. Keevin Chavis [?] in July, 1997
"Southern Living". Typos by Jeff Pruett. From: Jeff Pruett Date: 21
Jul 97 National Cooking Echo Ä
Yield: 6 servings
Page 1204
SAINTONGE RABBIT
2 tablespoon lard or drippings

3 1/2 lb rabbit,cut in serving pieces
2 shallots, peeled and chopped
2 centiliter garlic, peeled and chopped
3 tablespoon cognac
1 cup pineau des charentes*
3 tomatoes, quartered
1 sprig thyme
1 bay leaf
1 salt
* (grape and brandy aperitif liqueur) rose or white
Melt the lard or dripping in a flameproof casserole. Add the rabbit

and brown on all sides. Remove from the pan with a slotted spoon and
reserve.
Add the shallots and garlic to the pan juices and cook until golden.
Add the rabbit and Cognac and flame. Add the Pineau des Charentes,
tomatoes, thyme, bay leaf and salt and pepper to taste. Bring to the
boil, lower the heat and simmer for 1 1/2 hours. Serve hot.
Suggested wine : Serve with a claret such as a Cotes-de-Canon-Fronsac
Taken from "POCKET GOURMET POULTRY & GAME From: Linda Prevost
Yield: 6 servings
Page 1205
SALLY'S ARMADILLO SOMETHING OR OTHER
1 armadillo
1/2 cup salad oil
3/4 cup vinegar
2 cup water
1 tablespoon salt
1 onion sliced
1/2 cup salad oil
1 lb smoked pork sausage
1 cut into bite size pieces
2 large onions chopped
1 small can mushroom steak sauce
1 large can mushrooms
1 bunch parsley, chopped
1 lemon
Armadillo is cleaned similarly to turtle. Clean and cut into serving

pieces. Marinate the meat in a sauce made by combining salad oil,
vindgar, water, salt and onion. Marinate for 24 hours. Drain meat
and place in a glass container. Pour 1 quart of red wine over meat
and let it stand for 6 to 8 hours in refrigerator. Remove meat and
let drain for 1 hour.
Place oil in black iron pot brown sausage and armadillo. Remove
armadillo, but leave sausage in the pot. Add onion, celery, bell
pepper, garlic and saute with sausage until vegetables are tender.
Add the steak sauce, Worcestershire, salt pepper and monosodium
glutamate. Stir until well mixed. Put armadillo meat back into pot.
Add enough water to cover meat. Bring to a boil. Reduce heat and
simmer covered for one hour. Turn pot by handle back and forth to
stir. Add mushrooms and wine, slowly stirring them into pot. Sprinkle
parsley and onion tops and lay thin lemon slices on top. Simmer
without cover for 10 to 15 minutes. Serve over rice.
Source: Cane River Cuisine (Natchitoches, LA, 1974)
From: Dennis Flynt
Yield: 1 servings
Page 1206
SALMI OF WHITEBILL
4 whitebill breasts
1/2 cup ham or bacon
1 tablespoon salt
1 carrot, diced
1 teaspoon pepper
1 onion, chopped
1/2 cup oil
1 cup hot stock
1 teaspoon nutmeg
Skin, clean and wipe dry whitebill breasts, season with salt and
crushed black pepper, and brush with oil. Sear over bright coals or
in brisk oven; then place in roasting pan or dutch oven. Pour hot
stock over them and braise slowly. Fry ham or bacon, carrots,
onions, garlic and nutmeg, stirring and turning with a spatula. Add
this to the whitebill, cover and simmer until all is quite
tender. To serve, place the whitebill breasts in the center of a hot
dish and pour sauce over them.
Yield: 1 servings
SAN GABRIEL ROAST VENISON
5 lb venison roast
1/2 cup oil
1/4 lb salt pork, diced
2 med. onions, chopped
1 bay leaf
3 carrots
1 leek
2 cup beef stock or bouillon additional-
1 sage
1 garlic clove, sliced
1 salt
1 fresh ground pepper
Rub meat with oil, sage and garlic. Sprinkle with salt and pepper.
Cook salt pork over moderate heat until crisp and brown. Remove pork
bits. Brown meat on all sides in hot fat. Reduce heat and add
onions, garlic, bay leaf, carrots, leek and beef stock. Cover
tightly until meat is tender, 2 1/2 to 3 hours.
Place meat and vegetables on platter and thicken liquid as desired for
gravy.

Page 1207
Yield: 6 servings
SANTA FE PORK LOIN ROAST
1 (4 to 5 pound) boneless pork loin roas; t

1/2 teaspoon salt
3/4 cup apple jelly
3/4 cup ketchup
1 1/2 tablespoons vinegar
1 cup crushed corn chips
Rinse meat well and pat dry with paper towel.
In small bowl, mix salt, black pepper, 1 teaspoon chili powder and garlic
salt together. Rub on outside of roast, then place roast on rack in shallow
roasting
pan.
Bake at 325 degrees F for about 2 to 2 1/2 hours or until meat thermometer
reads 165 degrees F.
Meanwhile, in small saucepan, stir apple jelly, ketchup, vinegar and ½

teaspoon chili powder together. Heat until mixture comes to a boil. At that
time,
reduce heat and simmer, uncovered, for about 2 minutes.
When temperature inside meat reaches 165 degrees F, brush or spoon on apple
jelly and ketchup glaze. Sprinkle corn chips over top of roast. Continue
baking
until internal temperature reaches 170 degrees F (about 15 minutes longer).
After baking, remove from oven and allow roast to rest for about 10 minutes
before slicing.
Each pound of meat serves 3 to 4 people.

Page 1208
SAPONI BEEF EMPANADAS
1 lb ground beef (substitute

1 chicken cubes, ground turkey
1 or buffalo)
1/2 cup diced (or sliced if you
1 prefer) black olives
1/2 cup white sugar
2 cup canned tomatoes (without the
1 juice)
1 can crescent rolls (quicker than
1 making your own dough)
1 large finely chopped onion
1 tablespoon salt (optional)
1 teaspoon hot sauce
1 teaspoon sweet basil
1/2 teaspoon finely chopped garlic
1 butter or margarine (for
1 sautèing)
2 cup (separated) shredded cheese
1 pam cooking spray or
1 reynolds wrap to line baking
1 dish
1 wax paper to roll on
1 cup flour to roll dough
6 egg whites
Pull out wax paper and lay out for the crescent rolls. Open the can
so they will be easier to pull apart.Saute onion and garlic in butter
or margarine until soft, remove from fire & set aside to cool. Cook
the meat till just done and remove from fire. Drain fat. Set aside to
cool so you can handle. In large bowl, combine and stir: olives,
sugar, tomatoes, salt, pepper, hot sauce and 1 cup of the shredded
cheese. Onion and garlic mixture and meat should have cooled by now,
so add it in. Take bowl by your area where wax paper is. Spray your
baking dish with Pam or line bottom with aluminum foil. Flour your
hands, wax paper & rolling pin or jar. Pull off one dough section to
roll (to make larger surface to fill with - Do not roll too thin)
Fill one at time with 1 heaping tablespoon of mixture and roll up
according to directions on can and place on baking sheet with 1 inch
between each. Bake according to
directions on roll can and let cool...eat up!

~0800 (
Yield: 4 servings
Page 1209
SARAZENER (SARACEN)
600 gm liver from european elk or from dee; r, cut into small pieces
3 1/2 tablespoon fat
1 tablespoon flour
4 to 6 cups meat broth
salt and pepper to taste spaetzle
Roast the onions in the fat until golden, then add the liver and
saute it. Add the spices. Stirring constantly, dust liver with flour
and then add a little of the broth. Add the remainder of the broth
and the spaetzle, and briefly bring once more to a boil. Stir in
vinegar to taste.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,

Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Yield: 4 servings
Page 1210
SAUERBRATEN MIT KARTOFFELKL”SSE
----INGREDIENTS----
----MARINADE----
2 onions, chopped
4 carrots, chopped
2 cloves
10 peppercorns
4 bayleaves
4 parsley sprigs
2 1/2 cup red wine vinegar
1 4 pound beef round
1 salt and pepper
1 flour
4 tablespoon butter
2 cup beef stock
----DUMPLINGS----
6 potatoes
1 salt
2 eggs, well beaten
1 cup flour
1 nutmeg
24 croutons
----PREPARATION----
1. Combine the marinade ingredients, Rub the roast with salt and
pepper.
Place the meat in the marinade and refrigerate for 4 days, turning
occasionally. Remove meat, pat dry and dredge with flour. Strain the
marinade.
2. Melt the butter in a large casserole and brown the meat evenly.
Saute the vegetables for 10 minutes, then add the stock and 1/2 of
the marinade. Cover and simmer for 3 hours, turning the meat once.
About 30 minutes before serving, stir 3 tablespoons flour and water
together and mix into the sauce. Continue to simmer.
3. Boil the potatoes until soft, then peel and rice. Mix in the
eggs, flour and seasonings. Press a crouton into the center of a
spoonful of dumpling mixture. Repeat to make 24 balls. Boil the
dumplings for 10 minutes.
4. Place the meat and vegetables on a serving dish with the dumplings.
Reduce the gravy slightly and pour over the dish.
Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3

1/2 hours Dumplings cook--10 minutes
Source: Larouse Treasury of Country Cooking Typed by Leonard Smith

From: Lionheart@chase3000.Com Date: 04 Mar 97 Meal-Master
Yield: 8 servings
Page 1211
SAUTED RAMPS WITH APPLE SMOKED BACON - MODERN
2 lb ramps, trimmed and cleaned

1/4 lb apple-smoked bacon,
1 julienned
In a large pot bring 2 quarts of salted water to a boil and add ramps.
Cook until tender, about 4 minutes. Transfer to an ice bath and remove
when chilled. Drain on paper towels.
In a skillet cook bacon until crisp. Using a slotted spoon, transfer

bacon to a paper towel to drain. Add ramps to bacon fat in skillet and
season with salt and freshly ground black pepper. Saute until lightly
caramelized and serve immediately, garnished with reserved crispy
bacon.
from: Recipe courtesy Emeril Lagasse

From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 19 Jan 2004 23:52:19
~0500
Yield: 4 servings
SAUTED VENISON STEAK
5 venison steaks cut 1-inch thick--backstrap; & tenderloin are best

2 eggs
3/4 cup buttermilk
salt & pepper
seasoned salt
1/4 cup canola oil
Beat eggs and mix with buttermilk. Set aside. Mix all-purpose flour,
salt, pepper, and seasoned salt. Dip steaks into buttermilk/egg
mixture and then dredge them on both sides in the flour mixture. Fry
for 7-10 minutes on medium-high heat until golden brown or desired
doneness. Great with A-1 Steak Sauce
Page 1212
SAUTEED BUFFALO STEAKS & CHOPS
1 buffalo steaks or chops

1/4 cup butter
1 salt and pepper
Melt butter in a heavy skillet. Saute steaks or chops until nicely

browned on both sides. Turn as often as needed. Sprinkle with salt
and pepper. Serve immediately. These cuts are cooked best when the
center of the meat is light pink. Do not crowd pieces in the pan.
Overcooking makes buffalo tough. Courtesy of Shareware RECIPE CLIPPER
1.1
Yield: 1 servings
SAUTEED BUFFALO STEAKS AND CHOPS
1 buffalo steaks or chops

1/4 cup butter
1 salt and pepper
Melt butter in a heavy skillet. Saute steaks or chops until nicely

browned on both sides. Turn as often as needed. Sprinkle with salt
and pepper. Serve immediately. These cuts are cooked best when the
center of the meat is light pink. Do not crowd pieces in the pan.
Overcooking makes buffalo tough. Courtesy of Shareware RECIPE CLIPPER
1.1
Yield: 1 servings
Page 1213
SAUTEED QUAIL WITH GRIT GRAVY
4 4 oz. quail, split down

1 the back
1 1/2 teaspoon creole spice
1 tablespoon oil
2 italian tomatoes, split
1 lengthwise and roasted
1 at 400 degrees for 15
1 minutes
1 1/2 cup veal stock
1/2 cup cooked grits, leftover is
1 okay
1 tablespoon chopped green onion
1 salt and pepper
1 tablespoon butter
In a medium saute pan, heat oil. Season quail on both sides with
creole spice. Sear the quail, skin side down for 4 minutes. Flip each
quail over and continue to cook for 2 minutes more.
Remove quail from the pan and set aside. To the same saute pan place
onions and cook, stirring for 2 minutes. Add tomatoes and stock, and
allow to reduce for 1 minute.
Using a whisk add grits, incorporate thoroughly. Place the quail back
into the pan. Add the green onion, and adjust the seasonings. Cook
for 3 more minutes, and then stir in the butter. Place quail on two
serving plates and top with the sauce.
Yield: 2 servings

From: Dave Drum Date: 07 Dec 97
Yield: 4 servings
Page 1214
SAUTEED RABBIT LOIN
4 boneless
1 cup cold water
2 tablespoon salt
4 tablespoon pure olive oil
1 large bulb fennel core removed --
1 sliced
1 into 1/4-inch batonettes
1 medium spanish onion
1 tablespoon fennel seeds
1/2 cup basic tomato sauce -- recipe
1 follows
1 salt and pepper
2 slice day old bread
1 cup parsley sprigs
2 tablespoon capers -- drained and
1 rinsed
1 clove garlic -- thinly
1 sliced
1/2 cup spinach cooked -- and
1 chopped
1 tablespoon fresh thyme leaves --
1 chopped
1 tablespoon fennel fronds -- chopped
1 rabbit loins with flap
1 intact
Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold
water, vinegar, salt and peppercorns. Place rabbit loins in liquid
and allow to stand 1 hour. Remove rabbit from brine and pat dry.
In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons

olive oil until smoking. Season rabbit pieces with salt and pepper
and saute until golden brown on both sides, about 6 to 7 minutes.
Remove rabbit pieces and set aside. Add fennel, onion and fennel
seeds and cook until soft and lightly browned, about 10 minutes. Add
tomato sauce, wine and balsamic vinegar and bring to a boil. Place
rabbit pieces in pan and simmer 15 minutes uncovered.
Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2
minutes. Remove bread from vinegar and squeeze dry. Place in food
processor with parsley, capers, garlic, spinach, thyme, fennel fronds
and extra virgin olive oil. Blend 30 seconds until smooth and set
aside.
Remove cooked rabbit pieces from sauce and arrange on a serving

platter. Top with fennel sauce mixture, drizzle with salsa verde and
Page 1215
serve immediately.
Yield: 4 servings
From: Sue Date: 27 Feb 97 Mastercook

Yield: 1 servings
Page 1216
SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINE
4 boneless rabbit loins with

1 flap intact
1 cup cold water
2 tablespoon salt
4 tablespoon pure olive oil
1 large bulb fennel (about 1 pound)
1 core removed and sliced into inch b; atonette
1 medium spanish onion
1/2 cup basic tomato sauce, recipe
1 follows
1 salt and pepper
2 slice day old bread
1 cup parsley sprigs
2 tablespoon capers, drained and rinsed
1 clove garlic, thinly sliced
1/2 cup cooked and chopped spinach
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fennel fronds
1 basic tomato sauce
1 spanish onion, cut into inch dice
1 sliced
3 oz virgin olive oil
4 tablespoon fresh thyme (or
2 tablespoon dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes,
1 crushed and mixed well with
1 their juices
1 salt, to taste
Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold
water, vinegar, salt and peppercorns. Place rabbit loins in liquid
and allow to stand 1 hour. Remove rabbit from brine and pat dry.
In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons

olive oil until smoking. Season rabbit pieces with salt and pepper
and sautJ until golden brown on both sides, about 6 to 7 minutes.
Remove rabbit pieces and set aside. Add fennel, onion and fennel
seeds and cook until soft and lightly browned, about 10 minutes. Add
tomato sauce, wine and balsamic vinegar and bring to a boil. Place
rabbit pieces in pan and simmer 15 minutes uncovered.
Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2
minutes. Remove bread from vinegar and squeeze dry. Place in food
Page 1217
processor with parsley, capers, garlic, spinach, thyme, fennel fronds

and extra virgin olive oil. Blend 30 seconds until smooth and set
aside.
Remove cooked rabbit pieces from sauce and arrange on a serving

platter. Top with fennel sauce mixture, drizzle with salsa verde and
serve immediately.
BASIC TOMATO SAUCE
Saute the onion and garlic in the olive oil over medium heat until
translucent, but not brown (about 10 minutes). Add the thyme and
carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil,
lower the heat to just bubbling, stirring occasionally for 30
minutes. Season with salt to taste. Serve immediately, or set aside
for further use. The sauce may be refrigerated for up to one week or
frozen for up to 6 months. From: Sylvia Steiger
Date: 24 Dec 97
Yield: 4 servings
Page 1218
SAUTEED RABBIT WITH ROASTED RED PEPPERS
2 oz prosciutto, chopped
2 tablespoon olive oil, plus 1/4 cup
3 lb rabbit, cut into serving
1 pieces and patted dry
1 salt and fresh pepper
1 large bay leaf
2 sprigs fresh rosemary
2 tablespoon minced fresh parsley
1 cup chicken stock
4 large roasted red peppers
1 peeled, cored, seeded
1 and sliced
2 teaspoon minced garlic
4 drained anchovy filets
1 chopped
In a casserole set over moderate heat, cook the Prosciutto in the oil
and butter, stirring occasionally, for 3 minutes. Add the rabbit,
season with salt and pepper and cook it until browned on both sides.
Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a
boil and simmer the rabbit, covered, for 45 minutes, or until just
tender.
In a small skillet heat the 1/4 cup of oil over moderate heat until
hot. Add the garlic and cook it, stirring, until golden. Add the
anchovy and cook it, stirring, until dissolved. Add the vinegar and
reduce it over moderately high heat to 2 tablespoons.
Add the sliced peppers and anchovy mixture to the casserole and
simmer it, stirring occasionally, 15 minutes longer.
Yield: 4 servings
SOURCE: TV Food's Taste Show Copyright 1997, TV FOOD NETWORK SHOW

#TS4879

Cooking Echo Ä
Yield: 1 servings
Page 1219
SAUTEED VENISON STEAKS
2 1/2 lb boneless venison loin steak

1 cut in 6 pcs.
1/3 cup olive oil
4 cloves garlic -- slightly
1 crushed
1 black pepper
2 lb ripe tomatoes -- seeded and
1 chopped
1 tablespoon fresh oregano leaves -- or
1 to taste
1 pinch red pepper flakes
1/4 cup black olives -- pitted and
1 chopped
Gently pound and flatten venison steaks with a meat hammer or the
back of a small skillet until they are about 1/3-inch thick. Heat the
oil in a large heavy saute pan and quickly brown the garlic cloves
and then discard them. Very quickly brown the meat on both sides in
the same oil. Season well with salt and pepper. Remove and keep warm.
Add the tomatoes to the pan with the oregano, red pepper and wine and
season well with salt and pepper. Cook quickly until the tomatoes are
soft but reduced to a pulp. Stir in the olives and serve immediately
over the steaks.
Yield: 6 servings
From: Bill Spalding Date: 10 Mar 97 Mastercook

Yield: 6 servings
Page 1220
SAVORY VENISON CHILI
1/4 lb slab bacon; cut into 1/4 dice

1 medium onion; coarsely chopped
6 medium carrots; peeled, halved lengthwise
2 teaspoon cumin; ground
1 teaspoon majoram or oregano; dried
1/4 teaspoon red-pepper flakes
2 lb venison shoulder, cut into 1/2 cube; s
1 can italian plum tomatoes; 28oz, crushed
1 1/2 cup beef or chicken broth; defatted
1/2 cup red wine
1 can dark-red kidney beans; 16oz, drained
1 cup baby lima beans (defrosted if froze; n)
3 cup cooked rice or barley (opt)
1. Brown the bacon in a skillet over medium heat for about 10 minutes
or until golden brown. Remove bacon with a slotted spoon and set
aside. Reserve 3 tablespoons of bacon fat, discard the rest.
2. Place 2 tablespoons of the bacon fat in a casserole; add the

onions and carrots, sprinkle with chili powder, cumin, marjoram and
red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.
3. Pour off the remaining tablespoon of bacon fat back into the
skillet. Brown the venison over medium-high heat in small batches and
remove to the casserole with a slotted spoon. The meat should brown
quickly so raise the heat to high if necessary.
4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and
cook, uncovered for 40 minutes, stirring occasionally. Reduce the
heat if the chili begins to boil.
5. Add the kidney and lima beans, then adjust seasonings. Simmer 10
minutes longer or until meat is tender.
6. Serve the chili hot in 6 bowls (over rice or barley, if desired).
Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg
cholesterol.
Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele
Yield: 6 servings
Page 1221
SAVORY VENISON STEW
1/2 cup corn oil

1 1/2 lb venison; cut into bite sized
1 . chunks
8 small red potatoes; quartered
3 carrots; thickly sliced
2 bay leaves
1 cup mushrooms; sliced or chopped
1/4 teaspoon dried sage; crumbled
1/4 teaspoon dried parsley; crumbled
1 pepper to taste
1/4 teaspoon hot sauce (your favorite)
2 cup water or vegetable stock
8 oz jar salsa (mild or to your
1 . taste)
In a large cast-iron skillet or pot, heat oil over medium-high heat;

add venison and quickly brown on all sides, stirring frequently. Add
the onion, garlic, and potatoes, stirring well. Add remaining
ingredients, blending and stirring well. Cover and cook for 30
minutes or until venison and potatoes are tender. Balance seasonings
to taste. If seasonings are too hot, serve with sour cream. Enjoy!
Serves 6 to 8 ** Enduring Harvests Native American Foods and

Festivals for Every Season ** by E. Barrie Kavasch ** The Globe
Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN =
1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul
macGregor
Yield: 8 servings
Page 1222
SAVORY WILD GOOSE STEW
3 geese [boned & cubed]

1/2 cup flour
1/2 cup oil
2 (envelopes) onion soup mix
5 carrots [quartered]
4 celery stalks [chopped]
8 small onions
2 cup frozen green beans
8 oz fresh mushrooms [sliced]
1 teaspoon sweet basil
1 teaspoon tarragon
2 (cloves) garlic [crushed]
2 bay leaves
6 large potatoes [peeled & quartered
1 cavendars greek seasoning to
1 taste
1) Rinse goose meat and pat dry, then coat with a mixture of
flour, and salt & pepper to taste. Brown in oil in a skillet... 2)
Place in large roaster and add water to cover, and the remaining
ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce
heat to 275ø, add the potatoes and bake an additional hour or `til
goose is tender... 4) Thicken sauce if desired, remove bay leaves,
and serve...
cookbook Re-typed with permission for you by Fred Goslin in Watertown
Yield: 10 servings
Page 1223
SAVOURY RABBIT
1 text file
Just a few rabbits were introduced many years ago by a notorious (for
this reason) English gentleman, and inevitably, eventually, Australia
was covered with them. During depression days rabbits were the food
of the desperate (and referred to as, "underground mutton"), and
gained an undeserved reputation as a low quality meat. Not
surprisingly, my old cookbooks have many recipes for rabbit, as pie,
curried, stewed, stuffed baked, boiled. To anticipate your request,
one of the most interesting is the Savoury Rabbit given below, copied
from The Kookaburra Cookery Book.
Joint 2 rabbits and lay them till white in salt and water. Line the
bottom of a pie dish with a seasoning of sage, onion, breadcrumbs,
pepper, salt, and nutmeg. Lay in this some of the rabbit, then a
rasher of bacon and sliced hard boiled eggs, and so continue till the
dish is full, letting some seasoning make the last layer. Fill up
with some good broth or milk. Cover with a plate, and bake 2 hours in
a moderate oven. - Miss D. Gurner.
from Glen in Adelaide
From: Glen Jamieson Date: 12 Feb 97 National

Cooking Echo Ä
Yield: 1 servings
Page 1224
SAVOURY SEAL HEARTS
1 large seal heart

1 cup bread crumbs or cooked rice
1 teaspoon parsley
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon onion flakes, softened in lukewarm; water
1 slices of fat bacon
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread-like
cords
Cut the heart into thick slices.
Grease a casserole well with butter.
Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt,

pepper and the onions. Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in layers,
alternately in the greased casserole and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours.

Serves 4.

Canada 1973.
Typos by Bert Christensen. http://www.interlog.com/~rosewood (home of

some very weird recipes)
Yield: 4 servings
Page 1225
SCALLOPS OF VENISON WITH MUSTARD SAUCE
18 very thin, lean venison

1 steaks
4 tablespoon flour
1/4 cup clarified butter
4 finely chopped shallots
1 cup heavy cream
1 tablespoon dijon-style mustard
2 tablespoon unsalted butter, cut into
1 small pieces
Season venison to taste with salt and pepper. Lightly dust with
flour.
Place a skillet over medium-high heat. Add clarified butter (or

butter and oil). Cook venison pieces 1 to 2 minutes on each side,
just until edges are golden.
If using thicker steaks, cook on both side until medium rare. Juices
should still be slightly pink.
Transfer venison to a platter and keep warm. Pour grease from pan.
Add shallots, then vinegar, scraping up any brown bits that may be
stuck to the bottom. Cook over medium heat until vinegar is reduced
by half.
Add heavy cream and cook to thicken slightly. Remove form heat and
stir in mustard. Whisk in butter, 1 piece at a time. Spoon sauce
over venison.
From: Bshiells@wkpowerlink.Com (Bob Shi
Yield: 4 servings
Page 1226
SCOTTISH PIGEON PARCELS W/ WHISKEY AND HONEY
1 british measurements
2 oz butter
1 tablespoon honey
4 pigeons; oven-ready
5 tablespoon single malt scotch whiskey
2 large nectarines; peeled & sliced
4 tablespoon mango juice
4 large squares of kitchen foil
Like pheasant, pigeon is best when kept moist during cooking. In this
recipe, the birds are baked in their own individual "parcels" ,
sealing in all the whiskey and honey flavors.
Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add the
pigeons and fry them gently for approximately 5 minutes, sealing them
in a caramelized glaze. Remove them from the pan, and wrap each
pigeon in an individual foil parcel with nectarine slices, a Tbsp of
mango juice and one Tbsp whiskey in each.
Bake at 3250F / 1600C / gas 3 for about 1 hour, or until the birds
are tender. Serve the foil parcels at the table - guests will enjoy
opening the fragrant packages for themselves.
"Scotch Whiskey Recipes"

: by Jo Guthrie
Jarrold Publishing, Norwich 1991
ISBN = 0-7117-0553-4

From: Kneadles@esosoft.Com (Hugs)
Yield: 4 servings
Page 1227
SCOTTISH ROAST VENISON WITH PORT WINE SAUCE
6 lb venison haunch or saddle

2 tablespoon butter
4 oz diced salt pork or bacon
1 marinade
1 750 ml bottle red wine
2 centiliter garlic
1 bay leaf
2 carrots
1 large onion
1 teaspoon black peppercorns
1 sprig rosemary
2 crushed juniper berries
1 sauce
1 pan juices
1 tablespoon flour
1 tablespoon butter
4 oz port wine
1 tablespoon rowan or redcurrant jelly
1 gravy from the venison
Hill deer, like hill sheep, are reputed to have much better-tasting
meat than their lowland cousins and in Scotland the quality of the
hill venison is famous. Large joints may have to be marinated before
cooking, but it isn't necessary if the animal is younger.
Slice and peel onion and carrots. Cook gently in olive oil, but do not
let brown. Put into glass or earthenware dish. Add wine and other
ingredients to create a marinade. Soak the venison in marinade for
about 2 days. Turn several times a day so all surfaces are coated with
marinade. When ready, take out venison and dry with a clean cloth.
Combine butter and oil in heavy pan with tight lid. Place over medium
heat. When hot add diced pork or bacon. Fry until cubes are crisp, add
joint, brown on all sides. Reduce marinade to half by boiling rapidly
on stove top. Strain marinade over venison, season to taste. Cook at
325F/165C in oven for 30 min per lb.
Sauce
Strain off pan juices. Boil rapidly on stove top to reduce by half.
Rub flour into butter, add to thicken, stir well. Add port and jelly;
mix very well. Serve over venison or separately as desired.
http://www.backhaul.netok/scotgame.htm
From: Michael Loo Date: 12 Jun 98
Yield: 4 servings
Page 1228
SCOTTISH VENISON AND PORK GALANTINE
3 lb thick breast venison

1/2 lb raw ham or ayrshire bacon
3 hard-boiled eggs
3 cloves garlic
1 sprig thyme and marjoram
1 lb pork sausage-meat or minced
1 pork
6 black peppercorns
4 pint water
Bone venison, cut away any gristle. Cube ham, mix with sausage-meat,
or minced pork, and garlic. Boil venison bones with water, salt and
herbs. Spread half sausage-meat over venison. Spread eggs cut in half
on top of venison. Spread rest of sausage-meat on top of eggs. Season
well. Roll up carefully, put in a large floured cloth, tying ends
securely. Place in venison bone stock, cover, simmer gently for 4
hours. Leave to cool in water. When cold remove from stock. Take
off cloth, place galantine in dish which just fits it. Cover with
foil, put a weight on top, chill over-night. Serve cold, cut into
slices. From: "Shazza" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004
22:04:50 -0000
Yield: 4 servings
SEARED DUCK BREASTS WITH CHERRY SAUCE
30 oz duck meat, boned and

1 skinned
3 tablespoon chicken stock
2 cup sweet fresh cherries
10 oz canned black cherries in light syru; p
6 oz merlot or similar red wine
3 teaspoon ground coriander
Heat saute pan to very hot on burner, add the chicken stock, sear
breasts 1 min per side. Put in 350F oven to finish cooking to desired
doneness.
In small sauce pan heat the canned cherries, add wine, pepper, and
coriander and reduce [M would add a bit of meat glaze here]. Halve
and pit fresh cherries; add to sauce. Let reduce on low heat until
very thick. When duck is done, slice into strips and spoon sauce
evenly over all breasts.
Date: 08-10-95 (11:28)
Yield: 6 servings
Page 1229
SEARED VENISON AND WATERCRESS SALAD WITH CITRUS VINAIGRETTE
1 lime
1 ruby grapefruit
1 blood orange
1 naval orange
1 meyer lemon
1/4 cup premium extra virgin olive oil
12 ounces venison leg meat, free of tendon an; d in pieces not more
than 1 1/2-inches thick
3 bunches watercress
2 each belgian endive
2 shallots, minced
4 ounces gorgonzola cheese
Chastain uses a Denver cut of venison from New Zealand. He says a

specialty butcher should be able to order it for you. He uses upland
cress (for the watercress) and finishes the salad with driblets of
extra, extra special balsamic vinegar.
1. Zest all fruit. With a sharp knife, remove peel and white pith
from all the fruits and cut out segments. Combine fruit segments,
zest olive oil and salt and pepper to taste. Set aside.
2. Season venison well with salt and pepper. Sear on all sides, in a
pan or on the grill. Leave the meat very rare in the middle and set
aside. After the meat has rested for at least 10 minutes, slice
thinly across the grain.
3. Toss together watercress, endive and shallots with reserved fruit

and olive oil. Arrange with venison slices and bits of gorgonzola.
Serve immediately.
Yield: 4 generously
Page 1230
SEMINOLE HAMBURGER
----INGREDIENTS----
2 lb ground beef
2 cup cooked and mashed pumpkin 3 cups s; elf rising flour
1 enough water to make a soft dough
1 fat or oil for frying
----DIRECTIONS----
Mix the ground beef, onions, salt and pepper together and set aside.
Mix pumpkin, flour and just enough water to make a soft dough. Knead
the dough for a few minutes. Separate into 3-inch balls. Combine
kneading, turning and pulling until the dough is elastic and about
1/4 inch thick and flat Fill each piece of dough with a hamburger
patty and seal well on all sides. Fry in deep fat or oil until golden
brown on all sides. Serve immediately. NOTE: The pumpkin bread may be
fried, without the filling, in 1/4 inch thick pieces about 6 inches
round. Fry in hot fat on both sides until golden and crisp.
Yield: 1 servings
SEMINOLE HAMBURGERS

2 cups cooked and mashed pumpkin
2-1/2 to 3 cups self-rising flour
just enough water to make a soft do; ugh
fat or oil for frying
Mix the ground beef, onions, salt and pepper together and set aside.
Mix pumpkin, flour and just enough water to make a soft dough.
Knead the dough for a few minutes. Separate into 3-inch balls.
Combine kneading, turning and pulling until the dough is elastic
and about 1/4 inch thick and flat. Fill each piece of dough with
a hamburger patty and seal well on all sides. Fry in deep fat or
oil until golden brown on all sides. Serve immediately.
NOTE: The pumpkin bread may be fried, without the filling, in 1/4
inch thick pieces about 6 inches round. Fry in hot fat on both
sides until golden and crisp.
Page 1231
SEMINOLE ROAST RABBIT
1 skinned and dressed rabbit

1 stuffing
Preheat oven to 425 degrees F. Pat the rabbit dry and stuff with the
corn stuffing. Place a piece of foil into the opening. Truss rabbit
with a string, by tying together the hind and front legs. Brush
rabbit with oil. Let oil drip off. Mix together flour, salt and
pepper and sprinkle the rabbit generously with the flour mixture.
Place on rack on its side in a roasting pan. Roast in 425 degrees F.
oven for 10 minutes; reduce heat to 350 degrees F. and roast for 1
1/2 hours, turning frequently. Baste rabbit with pan drippings and
oil 3-4 times during roasting. Remove from oven and let rest before
carving for about 10 minutes. Serves 4 Posted by: Earl Shelsby 6/93
Yield: 4 servings
SEMINOLE SQUIRREL STEW
----INGREDIENTS----
2 squirrels, cleaned
2 cup water
----DIRECTIONS----
6 tablespoon lard or bacon drippings
Cut squirrels into serving pieces. Mix salt, pepper and flour and
dredge the squirrel pieces in the mixture. In a large skillet, heat
the fat and fry squirrel pieces, turning occasionally until golden
brown. Remove squirrel from the skillet and set aside. Pour off all
fat except about 3 tablespoons. Add water to the skillet and bring to
boil. Return squirrel to the skillet; bring to boil again, cover and
reduce heat. Simmer for about 1 1/2 hours or until the meat is very
tender. Serve with corn bread. Serves 4
Yield: 4 servings
Page 1232
SEMINOLE STEW [ALLIGATOR]
5 lb alligator meat
1/4 cup olive oil
1 1/4 lb smoked sausage, diced
1 can tomato sauce
1/3 cup margarine
1/3 cup chicken base
4 cup spanish onions, chopped
1 cup bell pepper, chopped
1 cup celery, diced
1 teaspoon sugar
2 tablespoon garlic, chopped
3 cup fresh mushrooms, sliced
2 quart water
1/3 cup green onion bottoms,
1 chopped
3 cup rice, cooked
1 mixture of cornstarch and
1 water for thickening,
1 optional
Rub both sides of alligator meat with salt and cut into 1 inch by
1 inch pieces. If possible, allow to marinate overnight. Brown
alligator in olive oil over high heat. Remove from pot. Saute sausage
in same oil for 5 minutes and remove from pot. Pour tomato suace into
pot with remaining oil. Stir sauce over high heat until it is very
brown, burned. Keep stiring until
a thick ball of paste forms. Add margarine, chicken base, onions, bell
pepper, celery, cayenne pepper, and sugar. Saute until
onions are clear. Return alligator and sausage to pot. Add garlic,
mushrooms and 3 cups of water. Bring to a boil and then reduce to
medium heat. Cook for 1 hour, adding water as needed. Once alligator
is tender, add
green onions and parsley. Cornstarch mixture may be added to thicken
gravey.
Serve over hot cooked rice.
From: Buffylyer@hotmail.Com
Yield: 4 servings
Page 1233
SENECA ROAST CORN SOUP ('O' NANH-DAH) BY MIRIAM LEE
12 ears white corn in milky

1 stage
1 lb salt pork (lean and fat)
1 lb pinto or kidney beans
Using low heat, take corn and roast on top of range (using griddle if
your stove is equipped with one) and keep rotating corn until ears
are a golden brown. After the corn is roasted, take ears and put on
foil covered cookie sheet until cool enough to handle. Scrape each
ear once or twice With a sharp knife. Corn is ready for making soup.
While corn is being roasted, fill kettle (5 qt. capacity)
approximately 3/4 full with hot water and put on to boil along with
salt pork which has been diced in small pieces for more thorough
cooking. Beans should be sorted for culls, washed twice and parboiled
for approximately 35-45 minutes. After parboiling beans, rinse well
in tepid water 2 or 3 times. Corn and beans should then be put in
kettle with pork and cooked for about 1 hour. (Note: Beans can also
be soaked overnight to cut cooking time when preparing soup).
RECIPES FROM THE WOODLAND CULTURE AREA

http://www.2020tech.com/thanks/temp.html#prayer
From: "Hill8628" <hill8628@netzero.Net>
Yield: 4 servings
Page 1234
SHAGGY MANE QUICHE
1/2 recipe pie crust (page xx)

5 to 6 bacon slices, cut into
1 inch pieces
1/2 to 1 pound shaggy manes,
1 sliced
4 shallots or green onions,
1 minced
1/2 cup freshly grated provolone
1 cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pinch cayenne
4 eggs, well beaten
2 cup half and half
The shaggy mane is a favorite mushroom among mushroom-lovers. The caps

liquefy rapidly, so speed is essential in getting them into the pot.
One ardent admirer of this mushroom takes a skillet and butter on
collecting trips so that the shaggy manes can be eaten where they are
found.
Prepare the pie crust. Roll the dough out to a 10-inch crust. Line a
9-inch pie pan with the crust. Crimp the edges.
In a saut‚ pan or skillet, fry the bacon until crisp, then remove it
from the pan with a slotted spoon and drain on paper towels. Discard
all but 2 tablespoons of the bacon fat and saut‚ the mushrooms and
shallots until the shallots are translucent and most of the mushroom
liquid has evaporated.
Spread the bacon over the pie crust. Add the grated cheese, then the
mushroom and shallots. Mix the nutmeg, salt, and cayenne into the
beaten eggs. Add the cream. Slowly pour the custard mixture over the
bacon, cheese, and mushrooms.
Bake the quiche in a preheated 350§ oven for about 35 minutes or

until the custard is set and the top is brown.
Kitchen Magic with Mushrooms
http://www.mssf.org/cookbook/shaggymane.html
From: "Julie" <mirialeme@yahoo.Com>
Yield: 4 servings
Page 1235
SHAZZA'S OVEN BARBECUED VENISON
3 lb boneless venison (deer, elk,

1 moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onions
1 cup ketchup
1/4 cup dark brown sugar
1 yellow rice (use only
1 long-grain)
1 salt and pepper
Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large
frying pan), cook bacon until crisp. Remove bacon, crumble, and set
aside. In a bowl or other container, mix all ingredients except
venison and rice. Salt and pepper to taste (or try 1 tablespoon of
salt and one-eighth teaspoon pepper). Drain venison and brown it in
bacon drippings. Pour off dripping and liquid. Add bowlful of
ingredients to venison. Stir well. Cover tightly and simmer about 1
hour, or until meat is tender. Stir occasionally. Cook rice. Serve
barbecued venison on rice. Serves 7 or 8 ordinary people.
Comment: Tough meat should be marinated overnight. The early settlers

used ordinary milk. Simply put the meat in a suitable container, cover
it with milk, and refrigerate for 15 hours or so. You may prefer it to
other marinades because it doesn't flavor the meat. Or, use your
favorite marinade.
This recipe can also be used for other game, domestic meat, and fowl.
~0000
Yield: 4 servings
Page 1236
SHAZZA'S ROAST LEG OF VENISON
6 1/2 lb leg of venison

2 onions
3 carrots
1 stalk celery
1/4 cup peanut oil
3 cup red wine
1/4 cup cognac
1 quart water
1 sprig fresh thyme
1/2 bay leaf
2 cup beef stock
3 tablespoon butter
1 salt
1 pepper
Have your butcher bone and butterfly the venison and tie into a roast.
Slice onions and carrots. Chop celery.
Heat the peanut oil in a nonreactive pot over medium heat. Add the
onions, carrots, and celery and cook until vegetables are soft, about
5 minutes. Add the wine, vinegar, cognac, water, thyme, bay leaf, and
peppercorns. Bring to a boil and simmer for 20 minutes. When marinade
has cooled to room temperature, pour it over the venison and
refrigerate for 1 to 2 days, turning venison occasionally.
Remove venison from marinade 2 to 3 hours before cooking.
Heat oven to 450F. Transfer the meat to a roasting pan and roast in
preheated oven for 10 minutes. Reduce heat to 350F and continue
roasting until internal temperature reaches 125F, about 1 1/2 hours.
Meanwhile, bring marinade to a boil over medium heat and reduce to 2

cups, about 50 minutes. Strain and combine with beef stock. Simmer
slowly, skimming as necessary, and reduce until mixture just begins to
thicken, about 15 minutes. Strain. Stir in butter and season to taste
with salt and pepper.
Remove meat from oven and allow to rest 20 minutes before serving.
Reheat sauce and pass separately.
~0000
Yield: 4 servings
Page 1237
SHAZZA'S ROAST LOIN OF VENISON WITH CRANBERRIES
2 thick slices of lemon

2 thick slices of orange
2 slice peeled fresh ginger
1 1/2 cup sugar
1 small bay leaf
4 lb boneless loin of venison, at
1 room temperature
1 teaspoon salt
1 1/4 teaspoon freshly ground pepper
3/4 teaspoon finely chopped juniper
1 berries
2 cup dry red wine
2 tablespoon cold butter, cut into
1 pieces
1 fresh thyme sprigs, for
1 garnish
In a medium nonreactive saucepan, combine the lemon, orange, ginger,

sugar and bay leaf with 1 cup of cold water. Bring to a boil over
high heat, stirring to dissolve the sugar. Reduce the heat to
moderate and boil, uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the
mixture to a glass container, coer and refrigerate for 1 to 2 days,
stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4
teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the
chopped juniper berries, pressing the seasonings into the meat. Set
the loin on a rack in a roasting pan and roast, basting frequently
with the pan juices, until medium-rare (about 135F on a meat
thermometer), 25 to 30 minutes. Cover the venison loosely with foil
and set aside for 10 to
15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and
ginger slices from the cranberries. In a food processor or blender,
puree half the cranberries and half the liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until
reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a
boil. Add the cranberry puree, reduce the heat to low and simmer,
uncovered, until slightly thickened, about 10 minutes. Remove from
heat.
Strain the remaining whole cranberries and add them to the sauce with
the remaining 1/4 teaspoon each of salt, pepper and chopped juniper
berries. Swirl in the cold butter.
Page 1238
Slice the venison thinly (stir any juices into the sauce) and serve
wtih the sauce, reheated if necessary.
~0000
Yield: 4 servings
SHAZZA'S SWEET-BRAISED SPICED VENISON

1 approx
1 oz butter
1 salt
1 crushed
1/2 pint stout
1 redcurrant jelly
2 onions, chopped
6 allspice berries
4 cloves
4 bay leaves
1 needed

~0000
Yield: 4 servings
Page 1239
SHAZZA'S VENISON CURRY
600 gm stewing venison cut into

1 even cubes
4 cloves
1 teaspoon chilli, ground
1 teaspoon paprika
1 tablespoon ground coriander
1 tablespoon ground cumin, ground
1 teaspoon turmeric, ground
1 onion, peeled and finely
1 chopped
1 chopped
2 large red chilies finely chopped
1 green chilli finely chopped
1 tablespoon water
2 tablespoon oil
300 gm canned tomatoes, finely
1 chopped
4 tablespoon natural yoghurt
1 pilaf rice or boiled rice
1 raita
1 cauliflower and spinach with
1 coconut
1 mango chutney or your choice
1 chutney
1 lime pickle or your choice
1 pickle
1 papadums
Grind the fennel seeds and cloves in a coffee grinder or in a mortar

pestle. Stir in the remaining spices until well combined. Masala
Paste: Place all the ingredients in a food processor and puree to a
smooth paste, or ground them together in a mortar and pestle. To
Cook: Place the oil in a large saucepan and place it over a moderate
to high heat. When the oil is hot add the dried spices and fry them
for a minute until aromatic. Add the masala paste to the pan and stir
it so it is combined with the dry spices, fry it for a couple of
minutes. Stir the venison into pan so that it coated with the paste,
cook it for a few minutes and turn them occasionally so that the
venison is brown. Stir in the tomatoes and add around half a cup of
water to the curry. Reduce the heat to the lowest temperature and
leave it to cook for 1 1/2 -2 hours, stirring regularly so that the
ingredients cook evenly and the bottom doesn't burn, add more water
if it becomes dry. The meat should be tender and the sauce thick,
stir in the yoghurt and cook the curry for a few more minutes. Serve
or cool and refrigerate and reheat when ready to serve (the flavours
will develop if it is left for a day before reheating.
Serve the curry in a bowl in the centre of a table accompanied with

Raita, chutney, pickles, rice, papadums and cauliflower and spinach
with coconut or another vegetable dish (optional).
Page 1240

~0000
Yield: 4 servings
SHAZZA'S VENISON HASH
1 1/2 lb ground venison

3 onions, diced
1 green pepper, diced
16 oz can tomatoes
2 teaspoon salt
1 red pepper, diced
1/2 cup chopped chiles (optional)
Preheat over to 350F. In large skillet cook and stir venison, onions,
and peppers until meat is brown and vegetables tender. Drain off the
fat and stir in tomatoes, salt, pepper, chili powder, red pepper and
chiles. Heat through and pour into covered casserole dish. Bake 1
hour stirring a couple times while cooking.
~0000
Yield: 4 servings
Page 1241
SHAZZA'S VENISON MEDALLIONS WITH LENTILS
1 cup dried brown lentils

2 1/2 teaspoon vegetable oil
2 tablespoon finely chopped carrots
2 teaspoon minced peeled fresh ginger
1/4 cup chicken stock or canned
1 broth
1 tablespoon low-sodium soy sauce
1 lb boneless venison loin, cut
1 into 8 medallions, about 1/2
1 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 fresh parsley
Cook lentils in medium pot of boiling water until tender, about 15

minutes. do not overcook. Drain. Heat vegetable oil in large heavy
non-stick skillet over low heat. Add shallots, carrot, garlic ad
ginger and saute until tender, about 6 minutes. Stir in lentils. Add
chicken stock and soy and heat through, season with pepper. Cover and
remove from heat.
Pat venison dry, if necessary. Combine coriander, salt and pepper in

a small bowl. sprinkle both sides of venison with dry mixture.
heat heavy large non-stick skillet over medium high heat. Brush
skillet with 1/2 teaspoon of oil. Add half of venison and saute to
desired doneness, cooking about 1 minute per side for medium-rate
and shaking pan to prevent sticking. do not overcook or meat will be
dry. Transfer to platter to keep warm. Repeat with remaining meat.
Transfer to platter. Add lentil mixture to skillet stir until heated
through, scraping up brown bits.
Divide lentils among 4 warm plates and arrange 2 medallions on each

plate. garnish with parsley and serve.
~0000
Yield: 4 servings
Page 1242
SHEEP'S HEAD BROTH
1 sheep's head
6 pt. water
1 1/2 lb. carrot, turnip, onion or leek, cele; ry mixed
1/4 lb. barley
1 tsp. parsley, chopped
6 peppercorns
When I was in AZ, the little Dine'h girls thought they would gross me out
by
offering me 'weird' sheep parts to eat. I was never sure that what they
were
giving me was what they said or if they were pulling my leg, but I just ate
the meat anyway, and actually it was quite tasty. I've always had a taste
for mutton, and perhaps not knowing for sure was a good thing. Anyway, I
did
not find out how they prepared the meat exactly so I don't know if this is
how the Navajo do it or not, but this is the only recipe I've run across so
here it is. Min
Split the skull lengthwise and remove the brains carefully; place them in
cold salted water. Chop off the nose and clean the head well with salt.
Remove the tongue; set aside. Tie the head back together and place in a
saucepan with the tongue. Cover with hot water; adding 2 teaspoons of salt.
Skim the water as it boils; cooking for 1 hour.
Wash the brains, then tie in muslin and cook in the broth for 20 minutes.
Cut the vegetables in small pieces. Add to the broth. Simmer for 2 hours.
Season with more salt and pepper to taste; add the parsley and the meat
from
the head after it has been cut into small pieces.
Notes: The head can be served separately with brain sauce. The sheep's
trotters can be added to the above recipe if desired. They should be well
washed and cooked with the head. The head and trotters can be served
separately coated with white sauce and garnished with pieces of carrot and
turnip.
Page 1243
SHERRIED VENISON
1 1/2 lb venison round steak; 1/2

1 inch cubes
10 1/2 oz golden mushroom soup
1 1/2 cup sherry
Mix. Cover. Bake in 350 degree oven for 1 1/2 hours.
From: Kathleen <schuller@ix.Netcom.Com>
Yield: 4 servings
SHERRIED VENISON STEW
2 lb venison steak, cut into strips

1/2 cup water
1 green bell pepper, diced
4 tablespoon margarine, divided
1 teaspoon basil
1 cup onion, thinly sliced
1/2 cup sliced water chestnuts
1 cup chicken stock
1 few drops tabasco sauce
1/2 cup dry sherry
In a large skillet, slowly brown venison in 2 tbsp margarine, stirring

constantly. Add water and basil. Cover and simmer 20 minutes. Drain
any remaining liquid.
Meanwhile, saute green pepper and onions in 2 tbsp margarine until

soft. Add to drained venison along with mushrooms, tomato sauce and
water chestnuts. Cover and simmer 15 minutes.
Stir in Tabasco sauce, Worcestershire sauce, salt, pepper and sherry;

simmer 5 minutes. Reduce heat, blend in chicken stock, warm and
serve.
SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen NY 10924 (914)

Yield: 6 servings
Page 1244
SHOWLETT'S MOOSE STEW
3 lb moose meat, cut into small

1 pieces
1 teaspoon salt
1/4 teaspoon pepper
6 cup water
1/4 lb margarine
1 small onion
2 carrots
10 potatoes
1 small turnip
2 parsnips
Heat fry pan and melt margarine. Brown moose meat in hot butter. Add
water, salt, and pepper. Let simmer for one hour Add chopped onion
Let simmer for another hour. Cut carrots, potatoes, turnip, and
parsnips into about 1" pieces, and add. Cook for another 10 minutes.
Add dumplings and cook for another 20 minutes. Serve with dumplings
while hot. From: Http://Members.Fortunecity.Com/Sh
Yield: 4 servings
SIMMERED RABBIT
2 rabbits (cut into serving

1 size pieces)
1 cup vinegar
1 can beer (12 oz)
2 large onions (sliced)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
1/4 cup oil (canola oil)
1 tablespoon sugar
Marinate the rabbit pieces in the combined vinegar, beer, onions,

pickling spice, salt and pepper in a covered crock. Place in the
refrigerator for 1 or 2 days (I prefer 2 days) and turn the meat
several times. To Cook: Dry the rabbit pieces with paper towels. Dip
the pieces in flour and brown on all sides in oil using a Dutch oven
or deep frying pan. Pour off the oil. Strain the marinade, add sugar
and pour over the rabbit pieces. Bring to boiling point. Cover and
simmer over low heat for 40 minutes or until rabbit is tender. Add
1/2 cup white wine to the gravy and thicken.
Yield: 4 servings
Page 1245
SINIBOIN BEAR STEW
By: ndian Cookin'', compiled by Herb Walker, 1977
1 lb bear meat
4 c water
4 wild onions
trim all fat from the meat and wash well in cold water. Cut the meat into
2-inch cubes. Skewer the mat on a sapling and sear on all sides over an
open fire. Pour the sap and water into the plastic liner and add remaining
ingredients. Put the sapling basket in the kettle and drop the red hot
stones into the basket. As the stones cool, change them to keep the stew
simmering for about 45 minutes. Remove the basket and stones and serve the
stew as hot as possible.
SIOUX BERRY STEW
1 1/2 lb chuck beef or venison, trimmed

3 tablespoon oil
3 cup beef broth
1 cup blackberries
1 tablespoon honey
1 salt to taste
Brown meat. Saute onions and meat, add berries and stock to cover the
meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to
taste and serve.
Yield: 6 servings
Page 1246
SIOUX CLASSIC MUSHROOM SAUCE
3 tbls. butter/margarine
3 tbls. flour
1 1/4 c. beef bullion
1/4 c. scallions
1/4 lb. mushrooms (minced)
1/4 c. wine
pepper to taste
Melt butter in sauce pan over med. heat. Remove from heat and whisk
in flour
a little at a time until smooth. Return to low heat and, stirring
constantly
cook until mixture turns golden brown (about 5 min).
Page 1247
SKILLET PINON CORN BREAD
By: Flavored Breads.

2 tablespoons canola oil or vegetable oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs
dry ingredients
1-1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pinon nuts (pine nuts), toasted
1/2 cup fresh corn kernels, roasted
15 fresh sage leaves, chopped
1 small onion, diced
Serving this corn bread in a skillet or rustic corn bread pan is a

comforting, homey touch plus the thick cast iron keeps the bread warm at
the table. In
pioneer days, corn bread was often made in Dutch ovens (also called bake
ovens). The large cast iron cooking vessels were imported from Europe and
used
for cooking foods over campfires or on the hearth next to the main
fireplace.
As the name suggests, the Dutch oven originated in Holland in the 1600s,
but
it was later patented and produced in large quantities by Abraham Darby at
Colebrookdale in England, one of the first major centers of the Industrial
Revolution. In this recipe, the flavors of the sage and pinons, or pine
nuts,
give the bread a richness and earthiness that evoke the open range and
hillsides
of the SouthwestPreheat the oven to 400 degrees F.
Whisk together the butter, oil, water, buttermilk, and eggs in a mixing
bowl.
Set aside.
Combine the dry ingredients and sift into a separate mixing bowl.
Add the dry ingredients to the wet ingredients and mix until completely
incorporated.
Stir in the pine nuts, corn kernels, sage, and onion until incorporated.
Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2
tablespoons) and heat in the oven for 5 minutes.
Remove the hot skillet and pour the batter into it.
Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out
clean when inserted in the center.
Remove the skillet from the oven and let cool slightly.
Serve out of the skillet.
Yield: 12 to 14 servin
Page 1248
SKILLET PINON CORN BREAD

2 tablespoon oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs
1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted
15 fresh sage leaves, chopped
Whisk together the butter, oil, water, buttermilk, and eggs in a

mixing bowl. Set aside.
Combine the dry ingredients and sift into a separate mixing bowl.
Add the dry ingredients to the wet ingredients and mix until
completely incorporated.
Stir in the pine nuts, corn kernels, sage, and onion until
incorporated.
Coat a 10-inch ovenproofcast iron skillet with softened butter (about

2 tablespoons) and heat in the oven for 5 minutes.
Remove the hot skillet and pour the batter into it.
Bake for 18 to 20 minutes, or until a paring knife or toothpick comes

out clean when inserted in the center.
Remove the skillet from the oven and let cool slightly.
Serve out of the skillet.
Recipe from: Flavored Breads Recipes From Mark Miller's Coyote Cafe
by Mark Miller and Andrew MacLauchlan
Yield: 4 servings
Page 1249
SLOW COOK VENISON STEW
----INGREDIENTS----
2 lb venison stew
1 meat, cut in i-inch cubes
1 salt and pepper
3 stalks celery, cut
1 diagonally in i-inch pieces
1 directionsl
1/2 cup water
1 8-ounce can tomato sauce
1 9-ounce package frozen
1 artichoke hearts (optional)
Salt and pepper venison cubes. Brown lightly in 2 tablespoons

butter or oil. Put celery and onion in CROCK-POT. Add browned meat
cubes and remaining ingredients. Cover and cook on Low for 7 to 12
hours. (High: 4 to 6 hours, stirring occasionally). Serve over rice
or buttered noodles
Yield: 1 servings
Page 1250
SLOW SIMMERED BBQ FLAVOURED VENISON STEW
4 lb venison; cubed
4 tablespoon butter
1 teaspoon salt
2 small cans of tomato paste
1/2 cup brown sugar
1/4 teaspoon red pepper falkes
1 cup broth
3/4 cup ketchup
Stew the meat gently until it is ready to fall apart. Set aside and
reserve 1 cup broth.
In a large pot combine & simmer 15 min: the butter, onion, garlic,
green pepper, salt and tomato paste.
Meanwhile combine in another pot: brown sugar, prepared mustard,

Worchestershire sauce, tabasco sauce, black pepper, red pepper, broth
and ketchup. Simmer.
Shred the meat & combine it with the spiced broth in the large pot
with the tomato paste mixture and heat thoroughly.
Jim Weller From: Jim Weller Date: 16 Nov 97
Yield: 12 servings
Page 1251
SMALL BIRD AND BACON STEW WITH WALNUTS OR HAZELNUTS
6 fatty rashers of bacon,

1 chopped roughly
3 cloves garlic
4 pigeons or other small game
1 birds (6 if very small)
225 gm (8 oz) mushrooms, whatever
1 variety, chopped roughly
75 gm (3 oz) roughly chopped
1 roasted hazelnuts or
1 walnuts
300 ml (10 fl oz, 1 1/4 cups) real
1 ale
150 ml (5 fl oz, 3/4 cup) water
3 bay leaves
1 little salt and freshly
6 coarse slices brown bread
Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the
mushrooms and nuts, continue to cook for a couple of minutes, then
add the ale and water with the bay leaves.
Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours--
the birds should be falling off the bone. Remove the birds from the
juices, cool juices completely and remove any excess fat. The birds
can be served whole on or off the bone. If the latter, carve them
while they are cold then return to the skimmed juices and reheat
gently. Adjust the seasoning to taste and serve either the whole
birds of the slices on the pieces of bread, with plenty of the juices
and "bits". A good green salad to follow is the best accompaniment.
All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson,

1987, British Museum Publications. From: "Jennifer A. Newbury"
jn1t+@andrew.cmu.edu
Yield: 1 servings
Page 1252
SMALL BIRDS IN A PIE ENGLAND, 1378
1 lb (2 cups) minced pork

2 hard-boiled eggs; chopped
1/2 cup grated cheese
1 teaspoon allspice
1 tablespoon sugar
1/8 teaspoon saffron
1 teaspoon salt
1 lb pastry
2 to 3 quail, cut in half (may substi; tute chicken)
2 tablespoon butter
1/2 cup stock
"Tartes of Flesh" from _The Forme of Cury_, 1378
: Mix together the pork, eggs, cheese, sugar, and seasonings. Line
a 9" pie-dish with half of the pastry. Spread the mixture.
: Brown the pieces of fowl in butter and lay them on top. Pour in
the stock. Cover with a pastry lid and bake at 375f for 35 to 40
minutes.
QUESTION: does "conynges"=rabbit? The original: " Take pork sodden and
grind it small, take eggs boiled hard and put thereto with cheese
ground, take good powder and whole spice sugar, safron, and salt and
do thereto make a coffin as to hold the same and do this therein and
poant it with the small birds and conyngs (rabbits?) and hew them in
small pieces and bake it as tofore and serve it forth."
From _The Forme of Cury_, 1378 Compiled and updated by Maxime de la

Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992.
Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Dec 96 National
Cooking Echo Ä
Yield: 4 servings
Page 1253
SMOKE ROASTED TOP ROUND OF BISON
3 lb buffalo; top round cut

24 oz beer dark variety
1/4 cup soy sauce, low sodium
2 oz balsamic vinegar
2 large garlic cloves; minced
1 teaspoon hot sauce
3 chunks
1 soaked overnight
1 hardwood or fruitwood
In a large bowl mix all of the wet and dry ingredients. Place Buffalo
in bowl and cover. Place in the refrigerator and marinate for 72
hours. Remove Buffalo from fridge and pat dry with paper towels prior
to placing on the grill, leave on counter at room temperature while
fire is being prepared.
Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. When the coals turn gray place
them to one side of the grill. Add an additional 12-15 briquettes to
the hot coals. The Buffalo will be cooked using the indirect method.
Place an aluminum pan filled with hot water next to the coals. Spray
the grid with a non-stick spray
and let grid heat over the hot coals. Place the meat above the water
pan on the heated grid. At this time add one of the wood chunks.
Cover the grill, place bottom vents 3/4 open and top cover vent 1/2
open. You will need to add
lit charcoal to the hot coals, approximately 8-12 briquettes every
hour, so using a chimney starter would work best for this. At that
time you can also add another chunk of wood. Use wood in moderation,
a nice even smoky flavor will enhance the meat and not over power it!
Cook for approximately 2 1/4 hours or 45 minutes per pound. The
cooking temperature should be about 275 degrees.
This method of indirect cooking this particular recipe has a purpose.

A Buffalo cooked in this manner will transform the finished product
into a very
tender, smoky and succulent entree.
Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask
Chauncey
how good this was.
NOTES : I suggest using hardwood lump charcoal to fuel the fire and a
wood with character to flavor it such as Pecan, Alder or Maple. Rare
is the choicest way to serve this beast, if it is well done you might
as well toss it
in the garbage and start over.
Recipe by: The Barbeque Man™ seen on the Prairie Sportsman Show
Yield: 8 servings
Page 1255
SMOKED COUNTRY VENISON SAUSAGE
20 lb venison
5 lb fat pork butts
1 quart ice water
8 oz salt
1 oz ground white pepper
8 oz onion powder
1 tablespoon (tablespoon) ground nutmeg
1 oz cure #1 (nitrate)
Grind all meat through grinder and mix all ingradients well. Stuff
into 32-35 mm hog casings make 6" links. Move to preheated smoke
house at 120 degrees F for about 1 hour or until sausage is dry. Then
apply heavy smoke gradually increasing temperature to 160 degrees.
smoke until the internal temperature of the sausage is 152 degrees.
Remove from smoker and shower with cool water until internal temp
reaches 110 degrees. Place in refrig. for 24 hours before eating.
Yield: 4 servings
SMOKED DEER HAM
1 deer ham, 8-10 lb

1/2 cup salt
1/4 cup vinegar
Wash ham carefully and trim away fat or cartilage. Make small slits in
meat with sharp knife about 2 in. apart and 1 in. deep, all over the
roast. Make a paste of the ingredients and stuff each cut slit with a
small teaspoon of seasoning paste. Rub remaining seasoning over
outside of roast. Seal tight in a container and refrigerate for
24-to-48 hours, turning over 2 or 3 times. When ready to cook, place
on spit over coals and smoke approximately 4-to-5 hours. When done,
wrap in foil and keep very warm till serving.
From: Vampy_pepe <vampy_pepe@yahoo.Com.Date: Sat, 21 Feb 2004 19:13:32
+1300 (
Yield: 4 servings
Page 1256
SMOKED DEER HAM #1
1 deer ham, 8-10 lb

1/2 cup salt
1/4 cup vinegar
in meat with sharpe knife about 2 in. apart and 1 in. deep, all over
wrap in foil and keep very warm till serving. Hugg's Note: Electric
skillet with hickory nut hulls make excellent smoke generating stuff.
Also green maple, bay. Recipe date: 12/12/87
Yield: 1 servings
SMOKED DEER HAM I
1 deer ham, 8-10 lb

1/2 cup salt
1/4 cup vinegar
in meat with sharpe knife about 2 in. apart and 1 in. deep, all over
wrap in foil and keep very warm till serving.
Yield: 1 servings
Page 1257
SMOKED DUCK AND BLACK BEAN SPRING ROLL
2 cup black beans

4 oz diced red onions
4 oz red peppers
2 cup smoked duck legs, slow roasted
1 teaspoon cracked cumin
2 teaspoon salt
1 teaspoon pepper
3 oz white stock
2 tablespoon chopped cilantro
1 pkg lumpia spring roll wrappers, 30-35; rolls
1 pan roasted corn relish
Johnathan Marohn, chef and owner of Sienna, South Deerfield, Mass.

Makes 30-35.
1. Soak and cook black beans in water with 1 tbsp. of the chili
powder, adding salt during the last 1/2 hour of cooking. Let cool and
drain beans.
2. Debone duck and shred meat.
3. In a large saute pan, heat oil and saute onions and peppers with
cumin and the remaining 1 tsp. chili powder, salt and pepper till
translucent. Add the duck meat, beans and stock, cook until mixture
is moist but not soupy.
4. Let mixture cool, add cilantro and roll in Lumpia spring roll
wrappers.
5. Fry in 375' oil till golden.
Yield: 35 servings
SMOKED MOOSE NOSE
1 moose
This recipe comes from Alberta and dates back to 1847
"Remove the nose from the moose's head and place in the coals of a
hot fire until the hair is burnt off, including the hair in the
nostrils. The nose will be pure white after the hair comes off.
Scrape all the hard parts and boil the meat, adding spices, onions,
or other vegetables to taste. Cooks quickly. After cooking, it can be
hung in the smokehouse for a day or two. For a more tender nose,
allow to hang a few days to age before cooking and smoking."
Page 1258
Yield: 4 servings
SMOKED PASILLA SEARED CERVENA DENVER STEAKS
----VENISON STEAKS----
2 smoked pasilla chilies,
1 stemmed and seeded
1 teaspoon whole coriander, toasted
1 and ground
1 teaspoon whole comino, toasted and
1 ground
1 teaspoon black peppercorns, toasted
1 and ground
2 lb cervena denver leg cut in
8 oz pieces
1 salt
----SALSA----
1 fresh mango, peeled and
1 small diced
1 small jalapeno, bruniose
1/2 small red onion, bruniose
1 small red bell pepper, bruniose
1/4 bunch fresh cilantro, chop fine
1 oz orange juice, fresh
2 oz lime juice, fresh
1 salt
For the steaks
In a large saute pan on medium high heat, toast chilies, whole

coriander, whole cumin and black peppercorns until they start to
slightly brown and the aromas begin to increase. Then remove from
heat and cool. Grind the spices in a spice grinder until coarse. Rub
steaks with the olive oil and season with pasilla chile crust and
salt. Grill over hickory wood until steaks are medium rare. Let meat
rest about three minutes before slicing. Slice and serve.
For the salsa:
In a small bowl, add mango, jalapeno, onion, red bell pepper,

cilantro and orange juice, mix lightly. Finish to taste with lime
juice and salt.
Yield: 4 servings
BROTHERS RATHBUN
SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK;

SHOW #DJ9487
MM Format by Dave Drum - 21 December 1999
FROM: Uncle Dirty Dave's Archives

Page 1259
Yield: 4 servings
SMOKED SADDLE OF WILD BOAR WITH CURRANT SAUCE
1 saddle of wild boar or pork (6 to; 8-lb.)

1 basic wet brine for game meats (se; e recipe)
----CURRANT SAUCE----
1/2 cup dried currents
1/2 cup creme de cassis
1/2 cup red wine
1/4 cup black current jam
2 cup veal, beef, or basic game meat sto; ck (see recipe)
3 shallots, chopped
2 teaspoon fresh lemon juice
1/2 teaspoon dijon-style mustard
1 salt and black pepper to taste
This dish, an adaptation of one created by chef Amy Ferguson-Ota,

during a stint at Charley's 517 in Houston, was previously published
in Ellen Browns's "Cooking with the New American Chefs". Ferguson-Ota
now heads the kitchen at the Hotel Hana-Maui in Hawaii.
The curranty flavors of the sauce are the perfect counterpoint to the
smoked boar. If boar cannot be found, a saddle of pork or venison can
be used. Chestnut Puree (see recipe) and braised leeks are ideal
accompaniments.
A couple of days in advance of cooking, prepare brine and place boar

in it.
Prepare grill for smoking. Using indirect-heat method, smoke boar on

grill with hickory, pecan, and applewood chips that have been soaked
for about 30 minutes in water and drained. Keep cover on grill and
smoke until meat is cooked, 1 1/2 to 2 hours. Replenish coals and
chips as necessary.
To make sauce, in a small saucepan, soak currants in creme de cassis

and wine for 45 minutes. Add all remaining ingredients, except
butter, salt, and pepper, and reduce over medium heat to a light
sauce consistency. Swirl in butter. Season with salt and pepper. Keep
warm.
Remove boar from grill and let rest a few minutes. Carve boar and
serve with sauce.
Recommended wine: The intense, curranty flavors in the sauce make the
dish an ideal match for a well-balanced, rich Cabernet Sauvignon.

Page 1260
Yield: 6 servings
SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
1 medium butternut squash*

salt
freshly ground black pepper
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, c; ut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves
*about 1 1/2 to 2 pounds

Preheat the oven to 400
degrees F. Season the squash with 1 tablespoon of the oil, salt and
pepper. Place on a baking sheet and roast for 1 hour. Remove from the
oven and cool completely. Peel and seed the squash. In a blender, puree
the squash with 2 cups of the chicken stock. Puree until smooth and set
aside. In a saucepan, over medium heat, bring 4 cups of the stock and
1/2 cup of the chopped onions to a simmer. Stir in the rice and cook
until the rice is tender and the liquid is absorbed, about 1 hour,
stirring occasionally with a fork. Remove the rice from the pan and
cool. In a large saucepan, over medium heat, add the remaining
tablespoon of oil. When the oil is hot, add the sausage and brown for 3
minutes. Add the remaining 2 cups onions and corn. Season with salt and
pepper. Sauté for 3 minutes. Add the remaining 6 cups of stock and
squash puree. Bring to a boil. Reduce the heat to medium-low, cover and
simmer for 20 minutes. Skim off any fat that rises to the surface. Stir
in the rice and continue to cook for 10 minutes. Remove from the heat,
stir in the cream and reason with salt and pepper. Stir in the parsley
and serve
Yield: 10 servings
Page 1261
SMOKED VENISON BREAKFAST SAUSAGE
2 1/2 lb water
8 oz salt
1 oz ground white pepper
1/4 ground ginger
1/4 oz ground nutmeg
1/4 oz sage
1 oz cure #1(nitrate)
20 lb venison*
5 lb pork or beef fat.*
Grind meat and fat through fine plate. Add all ingradeints and mix
well, then stuff into small casings 22-24mm. Hang sausage for about 2
hours before placing into the smoke house, then place in smoke house
at 110 degrees and immedieately apply heavy smoke. Gradually raise
the temp to 160 degrees and hold until the internal temp of the
sausage reaches 152 degrees. Run cool water over it until the
internal temp reaches 110 degrees. Allow to hang until the surface is
dry. remove to refrigerator for at least 24 hours before eating.
Yield: 4 servings
SMOKED VENISON ROAST
----INGREDIENTS----
1 5-7 lb venison roast
3 cloves garlic
1 lemon
1 salt and pepper
----DIRECTIONS----
1 lb bacon
1 large onion
1 lime
Make deep cuts across roast. Place one slice of bacon in each cut.
Place half a clove of garlic at each end of the cuts. Rub salt and
pepper on top of roast. Cover top of roast with slices of onion. Wrap
with bacon, secure with toothpicks. Alternate slices of lemon and
lime on top of roast. Smoker cooker Ingredients: 3 pieces apple or
hickory wood full pan of charcoal water pan, full
Burgundy wine Directions: Soak apple or hickory
wood for 30 minutes in water. Start charcoal 20 to 30 minutes before
starting roasting process. Add wood to charcoal. Place wine in water
pan, then fill to top with water. Place roast on wire rack and smoke
for 6 to 8 hours. Check after 4 hours; add more water if necessary.
Yield: 1 servings
Page 1262
SMOKED VENISON SAUSAGE
3 1/2 lb venison, diced

1 1/2 lb fatback, or jowl fat, diced
1 tablespoon white pepper, ground
1 1/2 teaspoon ginger, ground
1 1/2 teaspoon nutmeg, ground
1/4 teaspoon curing salt
2 teaspoon sugar
1/2 teaspoon sage
4 teaspoon salt
8 fl oz cold water
1 sheep casing, rinsed, as needed
1. Spread the meat and fatbacks over a sheet pan.
2. Sprinkle the spices over the top. Incorporate them well.
3. Grind the meat, using, first a coarse, then medium, then a fine
die.
4. Mix the meat with a mixer fitted with a paddle attachment for
approximately 60 seconds. Add the water while mixing.
5. Poach a test quenelle to check seasoning and consistency.
6. Stuff the meat into the sheep casing. Tie the casing at 4
1/2-inch (12-centimeter) intervals.
7. Cold smoke the sausages to the desired golden color.
8. Cook the sausages, using the desired method.
Recipe by: The New Professional Chef (6th Edition)

: The Culinary Institute of America
: John Wiley & Sons, Inc.
: ISBN: 0-471-28679-6
From: Bill Swisher Date: 01-24-04
Yield: 5 pounds (2.

Page 1263
SMOKED VENISON SUMMER SAUSAGE
1 oz ground black pepper.

8 oz salt
1 oz cure #1
1/4 oz ground coriander
1/4 oz ground ginger
1/4 oz garlic powder
1/4 oz ground mustard
20 lb venison *
5 lb pork fat and/ or trimmings*
14 oz fermento (optional, gives it
1 slight tangy taste)
Grind meat through a fine plate. The fat should be ground in a larger
plate, or cut into small cubes. Place all ground meat and fat with
other ingredients and mix well to distribute the spices thoughout the
meat and fat. Refrigerate for 2 days. Then regrind. Stuff into 1
1/2-2 3/4 inch beef middles. Hang up and allow to dry at room temp
for about 4 hours. Place in smoke house that has been preheated to
120-130 degrees. Apply heavy smoke and remain at this temp for 3-4
hours, or until desired color is obtained. Raise the temp. to 165
degrees and cook until the internal temp of the sausage is 145
degrees. Rinse until the internal temp is 120 degrees. Allow to dry,
place in refrig.for at least 24 hours.

Yield: 4 servings
Page 1264
SMOKED WILD DUCK
1 duck; 1 per person

1 milk
1 salt
1 pepper
1 butter
1 red wine
1 apples
1 onions
Soak ducks in milk to cover 4-5 hours.
Remove from milk; salt and pepper inside and out.
Stuff with unpeeled apples and onins.
Use a pit that cooks with smoke only.
Put ducks on pit and cook slowly with smoke from

fire until ducks are tender.
Add hickory chips to fire for flavor.
Make a sauce of melted butter, red wine, salt &

pepper; baste ducks often while cooking.
May take 2-4 hours to cook, depending on size

of ducks and temperature of fire.
From: "Lavanda Lavanda Vera" <lavannda@
Yield: 4 servings
SMOKEY FLAVORED BUFFALO JERKY
1 1/2 lb. buffalo sirlion tip roast

1 tsp. liquid smoke
1/3 tsp. garlic powder
1/4 c. soy sauce
1 tsp. onion powder
1/4 c. worcesterchire sauce
Semi freeze meat, slice into 1/8' thick strips. Marinate overnight in
refrigerator; turning occassionally. Drain well on paper towels, pat dry.
Lay on an overn rack, but do not overlap. Place a cookie sheet on lower
oven rack to catch drips. Roast at 125 to 140 degrees F. for 8 to 10 hours.
Leve oven dooer slightly ajar. Taste for desired doneness.
Page 1265
SMOTHERED CROW
1 cloves of garlic, peeled

1 bacon fat
2 crows, cleaned and dressed
1 flour
1 water, wine or juice
1 milk
Young birds are best, I'm told, for this approach which smacks of
campfire cookery. Maybe throw a few potatoes into the fire to cook.
Method: In a skillet with a cover, for each pair of birds, fry a

clove of garlic in a few tablespoons of bacon fat just until
beginning to brown. Remove garlic and discard. Add seasonings to
flour. Dredge bird in flour and put into hot skillet, browning on
all sides. Add about 1/4 cup water or other liquids for each pair of
birds. Cover, reduce heat to low and occasionally add water as
needed to keep birds from sticking and to make a stock for gravy.
Cook until tender and juices are clear. Remove birds and keep warm.
Stir in flour and milk to make a gravy. Serve birds on toast with
gravy over.
Date: Thu, 29 May 2003 02:11:15
~0400
Yield: 4 servings
Page 1266
SMOTHERED FRIED VENISON
3 lbs venison slices

1 cup flour
1 medium onion
5 tblsp crisco shortening
1/2 cup sherry cooking wine
1 pack peppercorn gravy mix
salt & pepper
garlic pepper
In a cast iron cooking pot with a lid melt shortening over medium
heat. Season meat with salt, pepper and Garlic pepper and anything
else you like to season your meat with. Mix Peppercorn Gravy Mix with
flour. Then flour meat and cook until lightly brown (don't overcook).
Set aside fried meat on paper towels to absorb excess grease.
Saute chopped onion in grease that is left in pan. Now pour off all
grease except for about 2 Tablespoons. Turn heat on high and add 5 or
6 Tablespoons of flour. Stir flour in pan with fork vigorously until
flour is brown. Now with heat on high stir in 2 cups of water or
enough water to make desired gravy consistency, (I like 90 weight
gravy). It is now time to turn heat down to low and add cooking wine,
salt and pepper to taste. Place all meat back in the pan and place
covered in oven on 250 degrees. Take a break and come back in 30 or
an hour, Loosen your belt and say the blessing.
SMOTHERED MARSH HENS
8 marsh hens, skinned

2 cup chicken stock or can of chicken sou; p
6 tablespoon flour
1 single salt and pepper to taste
Boil birds in salt water about 20 minutes. Just long enough to take
out blood and keep the shape. Place in baking dish. In bacon
drippings brown the flour in a skillet, add chicken soup, salt and
papper. Cover birds with mixture and cook about 1 hour. Uncover and
brown birds for about 10 minutes.
Source: http://www.SailorRandR.com
Yield: 8 servings
Page 1267
SMOTHERED MUSKRAT & ONIONS
1 muskrat salt water; canadian qt=5 cups salt

1/2 cup flour
3 tablespoon fat
3 large onions; sliced
1 cup sour cream
Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg. Soak muskrat overnight in a weak brine solution of 1
Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and
cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces
and shake until each piece is well coated. Melt fat in heavy fry pan,
add the muskrat pieces and saute slowly until browned. When meat is
browned, cover with onions, sprinkle with salt and pepper and pour
the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4
SOURCE: _The Northern Cookbook_, Ministry of Supply and services,

Canada posted by Anne MacLellan
Yield: 4 servings
SMOTHERED MUSKRAT AND ONIONS
1 muskrat salt water; canadian qt=5 cups salt

1/2 cup flour
3 tablespoon fat
1 cup sour cream
Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg. Soak muskrat overnight in a weak brine solution of 1
Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and
cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces
and shake until each piece is well coated. Melt fat in heavy fry pan,
add the muskrat pieces and saute slowly until browned. When meat is
browned, cover with onions, sprinkle with salt and pepper and pour
the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4
SOURCE: _The Northern Cookbook_, Ministry of Supply and services,

Canada posted by Anne MacLellan
Yield: 4 servings
Page 1268
SMOTHERED RABBIT WITH ONIONS
1 or 2 small rabbits, cut into 7 piec; es [each]

1 cup sour cream
1/4 teaspoon ea thyme, pepper and salt
Skin, clean and cut into pieces the rabbit[s]. Dredge with seasoned
flour. Melt the bacon drippings in a skillet or oven proof casserole
and saute the rabbit until brown. Cover with the onion slices,
sprinkle on the seasonings, and cover with sour cream. Cover and
simmer very gently or slow bake in a 300 deg oven for an hour. From:
Jim Weller Date: 04-12-95 From: Helen Peagram Date:
01 Feb 98
Yield: 7 servings
SNAKEROOT
1 snakeroot
Name given various plants that were supposed to cure snake bites;
black snakeroot or cohosh (Cimicifuga racemosa), Seneca snakeroot
(Polygala senega), and Virginia snakeroot or birthwort (Aristolochia
serpentaria) are common in the U.S.; Canada snakeroot (Asarum
canadense) is the wild ginger.
1997 TLC Properties Inc., a subsidiary of The Learning Company, Inc.

All rights reserved.
Yield: 1 text file

Page 1269
SNIPPETS OF VENISON
3/4 lb best venison trimmings

2 fl oz cider
4 fl oz good stock
6 oz cap mushrooms
1 bunch chives
1 garlic
1 juniper
1 unsalted butter
4 fl oz soured cream or greek yogurt
Cut the meat into strips about the size of your thumb - if possible.
Some of the trimmings may, of course, be slightly ragged, triangular
or cubed but this is the size and shape to aim for. Dust with
coarsely ground black pepper and 3 to 4 crushed juniper berries,
moisten with the cider, cover and leave to marinate for 24 hours.
Crush a garlic clove, mix it with the soured cream or yoghurt and
leave it to infuse in a cool place for 24 hours.
Carefully drain and dry the venison, reserving the marinade. Slice
the mushrooms thickly and saute them in a little very hot butter.
Remove and keep hot. Then saute the venison briefly, searing it
nicely but keeping it succulent and pink within - 2 minutes is
plenty. Then let the venison rest in a low oven where it will go on
cooking a little without toughening. Start making the sauce straight
away or wait for several minutes if you want the meat to lose its
pinkness.
To make the sauce, let the marinade liquid and the stock bubble away
in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in
any juices that the venison has exuded and bubble again briefly. Then
beat in the garlic-flavoured soured cream, away from the heat. Return
the pan to a low flame to warm the sauce. Season well, scatter with
chopped chives and serve on very hot plates.

Yield: 3 servings
Page 1270
SOUTHERN FRIED RABBIT WITH GRAVY

1/2 teaspoon salt
1/8 teaspoon cayenne pepper <optional>
1 rabbit, cut up
1 vegetable oil
1 1/2 cup milk or chicken broth
1 salt and pepper
1 brown bouquet sauce <opt.>
In large plastic food-storage bag, combine 1/3 cup flour, the salt,
black pepper, and cayenne pepper; shake to mix. Add rabbit pieces;
shake to coat.
In large skillet, heat 1/4 inch of oil for rabbit, over medium-high
heat until hot. Add coated meat; brown on all sides. Reduce heat;
cover tightly. Cook over very low heat until tender, 20-25 minutes
for rabbit, turning pieces once.
Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate

lined with paper towels. Set aside to keep warm.
Discard all but 3 tablespoons oil. Over medium heat, stir flour into
reserved oil. Blend in milk. Cook over medium heat, stirring
constantly, until thicken and bubbly. Add salt and pepper to taste.
Add bouquet sauce if darker color is desired. Serve gravy with meat.
SOURCE: The Browning Hunting & Fishing Library U/L to NCE by Burt Ford
12/96.
From: Burton Ford Date: 24 Dec 96 National

Cooking Echo Ä
Yield: 2 servings
Page 1271
SOUTHERN FRIED SQUIRREL OR RABBIT WITH GRAVY

1/2 teaspoon salt
1/8 teaspoon cayenne pepper <optional>
2 squirrels or 1 wild rabbit,
1 cut up
1 vegetable oil
1 1/2 cup milk or chicken broth
1 salt and pepper
1 brown bouquet sauce <opt.>
In large plastic food-storage bag, combine 1/3 cup flour, the salt,
black pepper, and cayenne pepper; shake to mix. Add squirrel pieces;
shake to coat. In large skillet, heat 1/8 inch of oil for squirrel,
or 1/4 inch of oil for rabbit, over medium-high heat until hot. Add
coated meat; brown on all sides. Reduce heat; cover tightly. Cook
over very low heat until tender, 35-45 minutes for squirrel, 20-25
minutes for rabbit, turning pieces once. Remove cover; cook 5
minutes longer to crisp. Transfer meat to plate lined with paper
towels. Set aside to keep warm.
Discard all but 3 tablespoons oil. Over medium heat, stir flour
into reserved oil. Blend in milk. Cook over medium heat, stirring
constantly, until thicken and bubbly. Add salt and pepper to taste.
Add bouquet sauce if darker color is desired. Serve gravy with meat.
SOURCE: The Browning Hunting & Fishing Library
Yield: 2 servings
SOUTHWEST STEAK
By: Mission Tortillas
12 flour tortillas
1 1/2 lb. boneless sirloin, cut into bite siz; ed pieces
1/2 c. corn oil
3 tsp. minced garlic
4 T. red wine vinegar
1 lb. ripe tomatoes cut into 1/4 ' cubes
1/2 c. onion, finely chopped
1/4 c. red chiles, finely chopped
1/4 c. cilantro, finely chopped
Blend oil, 2 tsp. garlic and 3 T. vinegar in a shallow dish. Add steaks,
turning to coat the pieces well; set aside. Mix tomatoes with onion,
chiles, remaining garlic, cilantro and 1 T. vinegar to make a fresh
salsa and set aside. Cook steak on a hot grill or broil to the desired
degree of doneness. Serve with warm tortillas and the fresh salsa.
Yield: serves 4.
Page 1272
SOUTHWESTERN ALFREDO
1 lb. shrimp, cooked, peeled and deveined

2 tablespoons sun-dried tomatoes, chopped or 1/2; regular tomato
2 tablespoons basil
1 tablespoon bacos imitation bacon bits
1 cup mushrooms
1 cup tomato sauce
1/2 cup fat-free half & half
2 tablespoons parmesan cheese
2 cloves garlic
Saute chicken in olive oil. Turn and add garlic, sun-dried tomatoes,
and mushrooms. When mushrooms begin to darken, add basil, bacon
bits, tomato sauce and cheese. Heat on low for 15 minutes. Add half
& half and pour over Fettucini.
Serve with focaccia bread or garlic bread and extra cheese if you
like.
Page 1273
SOUTHWESTERN CHICKEN SOUP
By: The Complete Diabetes Prevention Plan
tortilla strips:
4 thin corn tortillas
olive oil cooking spray
1/8 teaspoon salt
rest of ingredients:
1 medium yellow onion, chopped
3 cups water
14 1/2 -ounce can mexican-style stewed tomatoes,; pureed in a blender until
2 teaspoons chicken bouillon granules
1-1/4 cups frozen whole kernel corn
1 cup diced zucchini squash
1-1/2 cups shredded roasted skinless chicken
To make the tortilla strips, stack the tortillas on top of each

other and cut them in half. Then cut each stack of halves into
1/2-inch wide strips. Coat a large nonstick baking sheet with the
nonstick cooking spray and arrange the strips in a single layer
on the sheet. Spray the tops of the strips lightly with the
cooking spray and sprinkle with the salt. Bake for 10 to
12 minutes, until lightly browned and crisp. Set aside.
Place the olive oil in a 3-quart pot and place over medium
heat. Add the onion, oregano, and cumin. Cover and cook for
several minutes, until the onion starts to soften.
Add the water, blended tomatoes, carrot, and bouillon granules

and bring to a boil. Reduce the heat to low, cover, and simmer for
15 minutes, until the carrots are tender. Add the corn and zucchini
and simmer for 5 minutes more, until the zucchini are crisp-tender.
Add the chicken and simmer for another minute or 2 to heat through.
Serve hot, topping each serving with some of the tortilla strips.
Yield: 7 servings
Page 1274
SOUTHWESTERN SKILLET BAKE
By: www.bettycrocker.com
1 pound lean (at least 80%) ground beef

1 jar (16 ounces) old el paso® thick 'n chunky salsa
1 can (11 ounces) green giant® whole kernel corn, dra; ined
1 1/2 cups shredded cheddar cheese (6 ounces)
1 cup original bisquick® mix
3 eggs
Sensational Southwest flavors and one pan make tonight's dinner easy on the
cook!
1.
Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high
heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in
salsa
and corn; heat over medium-high heat until hot.
2.
Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining
cheese in medium bowl until blended. Spoon batter around edge of beef
mixture,
leaving center uncovered. Sprinkle with reserved cheese.
3.
Bake uncovered about 20 minutes or until golden brown and toothpick
inserted
in topping comes out clean.
Tips from the Kitchen
Substitution
Use Green Giant® Mexicorn® whole kernel corn with red and green peppers
instead of plain corn to add even more of a Southwest twist to this skillet
bake.
from
Page 1275
SOUTHWESTERN STRATA WITH SAUSAGE
3/4 pound bulk pork or turkey sausage, mild i; talian sausage, or choriz
1/2 pound stale bread**, cut in 3/4-inch slic; es
1 garlic clove, cut in half
1 cup grated pepper-jack cheese
6 eggs, slightly beaten
2 cups milk
1/2 teaspoon powdered mustard
freshly ground pepper
1 cup fresh tomato salsa for garnish
*casings removed
**rosemary country bread or French
Heat a large, heavy skillet over medium-high heat and add the sausage.
Saute, breaking it up into bite-size chunks with a wooden spoon, until
cooked through and lightly browned, 5 to 7 minutes. With a slotted spoon,
transfer the sausage pieces to paper towels to drain and cool.
Oil a 12 x 10-inch baking dish or gratin dish. Rub the bread slices with
the cut clove of garlic and spread in a single layer over the bottom of the
baking dish. Sprinkle half the cheese over the bread, top with the
sausage, and finish with the remaining cheese. Cover and refrigerate until
ready to bake.
Preheat the oven to 350 degrees F. Beat together the eggs, milk, mustard,
salt, and pepper. Pour over the bread mixture. Bake 45 minutes to an hour,
until the top is browned and the mixture is slightly puffed. Serve with
salsa on the side.
Page 1276
SPANISH RABBIT STEW
4 slc bacon, diced

1 large rabbit, cut into 6-8 pieces
1 salt and fresh pepper
2 cup chopped onion
4 tablespoon slivered garlic
1/2 cup blanched almonds, toasted
1 and ground
1/2 teaspoon red pepper flakes
1 teaspoon coarse salt
3 cup chicken stock
2 bay leaves
1/4 cup dry sherry
1 butter to thicken sauce
1 toasted sliced almonds for
1 garnish
Heat a large saute pan or Dutch oven over medium heat and add the
bacon. Cook the bacon until it is brown and crisp, about 7 minutes.
Remove bacon to drain on paper towels.
Season the rabbit with salt and pepper. Heat the remaining bacon fat
and sear the rabbit pieces until golden on all sides, turning often,
about 56 minutes. Lift out the rabbit pieces and reserve. Add the
onion to the pan and saute until the onions are soft and caramelized,
about 57 minutes. Add the garlic, almonds, cinnamon, red pepper
flakes and salt, and cook until the aromas are released, about 1
minute. Add the wine and reduce by half.
Add the stock, browned rabbit pieces, browned bacon and bay leaves.
Cook, covered, until rabbit is fork tender, about 1 hour.
Carefully lift out the rabbit pieces and transfer to a serving

platter. Add the sherry to the sauce along with enough butter to
thicken the sauce, whisking until the butter is incorporated. Pour
the sauce over the warm rabbit pieces and garnish with toasted sliced
almonds.
Yield: 4 servings
SOURCE: Too HOT Tamales Cooking Show Copyright 1996, TV FOOD NETWORK
c.1996, M.S. Milliken & S. Feniger, all rights reserved SHOW #TH6357
Yield: 4 servings
Page 1277
SPECIAL STEAKS (VENISON OR BEEF)
6 boneless venison chops --

1 all fat cut off
1 cup white wine
1 can cream of mushroom soup,
1 condensed
1 small onion -- sliced thinly
1 spoon of vegetable oil
Brown the venison chops in the oil on the stove. This is just to
give them color, not to cook them so don't cook too long. Put the
venison in a casserole along with the onion slices. Pour the white
wine on top. It should just barely cover the meat, so add more if you
need. Bake for one hour at 175C (350F). After one hour, mix in the
can of cream of mushroom soup. Do not add any water. The soup will
probably not mix well, don't worry about it as it will "melt" while
cooking. Bake another hour at 175C (350F). Very good with wild rice.
Recipe By : Linda Persall
Yield: 1 servings
SPEZZATINO DI CINGHIALE IN UMIDO (WILD BOAR STEW)
1 loin of wild boar

1 water
1 salt
1 wine
1 onion
1 celery
1 parsley
1 butter
1 tomatoes
Take a loin of wild boar and break it. Soak them for some hours in
water, salt, wine, onion, celery and parsley. Change the herbs, but
only once, and put the pieces in a pot without washing them and let
them dry. brown in another pot the pieces of meat with butter and
herbs. Add tomatoes and cook the meat over low fire and uncovered
pot. The sauce can be minced in order to season the famous
pappardelle.
If you like the recipe try http://www.terraditoscana.com/uk10f.htm for

150 more ones
Carlo Santoni http://www.terraditoscana.com From: "Carlo Santoni"

<santoni@dada.It>
Yield: 4 servings
Page 1278
SPICE BUSH MARINATED BEAR STEAK
4 bear steaks, 1 1/2 inches

1 thick
2 wild onions, sliced
1 cup indian vinegar (see below)
1 cup water
1/2 cup maple syrup
2 tablespoon spice bush powder (see
1 below)
1 tablespoon salt
1 tablespoon bear fat, rendered
1 salt and pepper
First get your bear. Preferably just before hibernation as they will
be fat then. Trim off all fat it is not like beef it is easy not
marbled. Marinating the meat makes it taste better and makes it
tender and juicy.
In a large bowl mix the onions, Indian vinegar, water, maple syrup
spice bush powder and salt. Let stand a few hours, then put in the
bear steaks. Put in a cool place for 24 hours. turning the steaks
every once in a while.
Remove the steaks from the marinade, let them drain and pat dry. Heat
a frying pan , rub pan with the rendered bear fat. Place the steaks
in the pan and sear on both sides. Lower the heat and finish
cooking, adding more fat to prevent sticking. Remove steaks from the
frying pan, add a little flour and water to thicken the gravy, Pour
gravy over the steaks. Serve with potatoes, and of course Fry Bread.
Note: Indian Vinegar is made from the sap of the sugar maple or birch
tree. the buds and twigs and sap were allowed to ferment in the sun,
then strained through a cloth. (I used Apple Cider Vinegar at the
time but if you want to be creative you can try to make this.)
Bush spice grows along stream banks and in damp woods. The bush
grows as tall as 10 feet and the leaves turn a bright gold color in
the fall. The flowers are yellow and the leaves and twigs smell good.
The bright red berries are dried in the sun and then pounded to a
powder and used instead of what we know as allspice. The bush is
also known as the Benjamin bush, wild allspice bush and the fever
bush. Unless you are really good on wild plants I would just use
conventional allspice. That is what I used.
Now get out there and get a bear....
From: Lcali@means.Net From: Native-Cooking-L@onelist.com
Yield: 4 servings
Page 1279
SPICED BEAR ROAST
4 lb boneless bear rump roast,

1 well trimmed
12 whole cloves
1 1/2 cup thinly sliced carrot
1 1/2 cup thinly sliced celery
1 cup chopped onion
1 cup dry red wine
3/4 cup water
1/4 cup margarine or butter, melted
2 tablespoon cayenne
1 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon salt
2 slice bacon, cut in half
1 crosswise
Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with
cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast.
Place 1 clove in each slit. In medium mixing bowl, combine remaining
ingredients, except bacon. Pour mixture over roast. Arrange bacon
slices across roast. Insert meat thermometer in roast. Cover tightly.
Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or
until meat is tender and internal temperature registers 165 F. Remove
cover. Bake for 15 minutes longer. Let roast stand for 10 minutes.
Carve roast across grain into thin slices.
~0800
Yield: 4 servings
Page 1280
SPICED RABBIT
2 rabbits
1 cup water
1 cup cider vinegar
1 large onion, sliced salt and coarse-groun; d pepper to taste
1 teaspoon whole cloves
5 or 6 bay leaves
1 stick (8 tbsp.) butter or margarine
1 cup sour cream
Cut rabbits into serving pieces, and place in large glass dish. Cover
with water and vinegar. Add onion, salt, pepper, cloves, and bay
leaves. Soak overnight. Next day remove meat and dry, reserving
marinade. Brown in butter, turning often. Gradually add 1/2 cup
marinade. Simmer until meat is tender, about 1 hour. Just before
serving, stir in sour cream, and heat over very low flame 15 minutes.
Do not allow sauce to boil. Serves 4 From: The Pedernales Country
Cookbook Shared By: Pat Stockett
From: Pat Stockett Date: 03-27-94
Yield: 1 servings
Page 1281
SPICED ROASTED ARCTIC CHAR BAKE WITH A YELLOW TOMATO JAM
1/2 kg arctic char -- filleted

90 gm butter -- melted
30 gm mixed herbs, rosemary and
1 thyme -- finely chopped
1 only lemon -- zested
4 gm cayenne pepper
2 medium tomatoes -- yellow
1 clove garlic -- pureed
2 shallots -- finely chopped
15 ml balsamic vinegar
15 ml olive oil
250 ml beet broth
125 ml couscous
65 gm puff pastry -- chards
Arctic Char 1/ Take the char fillet and coat in melted butter.
2/ In a bowl, mix herbs and spices together. Coat arctic char fillet
in spices until completely covered.
3/ Place on a lined baking sheet and roast in a preheated oven of

400*f. roast for 12 - 15 minutes.
Yellow Tomato Jam 4/ In a 2 ltr sauce pan, pour 30 ml of olive oil,

add garlic, shallots and sweat for 1 minute.
5/ Add finely diced yellow tomatoes and balsamic vinegar and bring to
a simmer.
6/ Cook for 3 - 5 minutes and remove from heat.
Couscous
7/ Heat beet broth in a sauce pan, whisk in couscous and bring to a

simmer.
8/ Remove from heat and cover let stand for 4 minutes and serve.
Puff Pastry Chard 9/ Roll out the puff pastry and cut into a long
triangle shape.
10/ Brush with oil and bake in a 400*f oven for 8 - 10 minute or until
golden brown.
NOTES : For final presentation, simply place a serving of the

couscous in the center of the plate, place char on top and garnish
with the yellow tomato jam and the chard of puff pastry.
From: Cooking with the Wolfman is a registered trademark of David

Wolfman. Copyright c 1999 - 2001 David Wolfman. All rights reserved.
From: Cooking With The Wolfman
Yield: 4 servings
Page 1283
SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY
By: Orchid Restaurant at Mana Lani, Hawaii
chutney:
1 shallot, minced
1 tb butter
1 c spiced rum
3/4 c dried cranberries
1 1/2 tb tamarind
1/4 ts cayenne pepper
1/2 ts allspice
1/4 ts ground cloves
1/4 ts cardamom
2 tb kosher salt
1 1/4 c sugar
1 ts lemon zest
1 ts lime zest
1 ts orange zest
1 c sherry vinegar
3/4 c poha or gooseberries
venison rub:
1 tb minced garlic
1 tb finely chopped fresh thyme
1 tb finely chopped rosemary
1 tb cracked black pepper
1 tb ground coriander
1 tb sea salt
1 venison rack, 8 bones, trimmed and frenched
oil
sauce:
2 oz dried cranberries, soaked in
1 oz brandy
4 oz venison stock
4 oz veal stock
1 tb butter
salt and pepper
6 oz maitake mushrooms, sliced and saute; ed
20 pieces fiddlehead ferns, blanched and saut; eed
polenta:
1 sm onion, finely diced
2 tb butter, plus more for
sauteing
2 c chicken stock, hot
1 tb finely chopped thyme leaves
1/2 c polenta
2 oz parmesan
1/2 c corn kernels, blanched
salt and pepper
1 egg white, whipped to medium
peaks
Preheat oven to 350 degrees F. To make the chutney, place shallots and
butter in a saucepan and sweat. Add the rum, cranberries, and tamarind
and bring to a boil, flame the liquor and reduce the liquid by half.
Page 1284
Add the dry spices and salt and cook until combined. Add the sugar and
cook until it liquefies. Add the zests and sherry vinegar and reduce
by 2/3. Add the berries and reduce to thick syrup consistency. Adjust
the seasonings and set aside.
For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and
salt together. Brush the venison with oil and rub in the spices. Sear
in a very hot pan with a little olive oil and then roast in the oven
to an internal temperature of 135 degrees F. Let rest for 10 minutes
before cutting.
To make the sauce, degrease and deglaze the searing pan with the
cranberry brandy mixture. Flame and reduce the brandy, add the stock
and reduce to a cream consistency. Whisk in a tablespoon of butter and
season with salt and pepper. Strain sauce. Add the mushrooms and
fiddlehead ferns and keep warm until ready to serve.
For the polenta, saute the onions in the butter and add the chicken
stock and thyme. Whisk in the polenta and continue to stir with a
wooden spoon until grains are tender. Add the Parmesan, corn and
season with salt and pepper. Remove from heat and let cool slightly
then fold in the egg whites. Place polenta in a pan or mold to set up.
When ready to serve, cut desired shape and saute in butter until
golden brown and warmed through.
To serve venison, place on large platter and serve with sauce and
polenta topped with the chutney.
Yield: 4 servings
Page 1285
SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY
1 chutney
1 shallot, minced
1 tablespoon butter
1 cup spiced rum
1 1/2 tablespoon tamarind
1/4 teaspoon cardamom
1 1/4 cup sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest
1 cup sherry vinegar
3/4 cup poha or gooseberries
1 venison rub:
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped rosemary
1 tablespoon sea salt
1 venison rack, 8 bones,
1 trimmed and frenched
1 oil
1 sauce:
2 oz dried cranberries, soaked in
1 oz brandy
4 oz venison stock
4 oz veal stock
1 tablespoon butter
1 salt and pepper
6 oz maitake mushrooms, sliced
1 and saut‚ed
20 pieces fiddlehead ferns,
1 blanched and saut‚ed
1 polenta:
1 small onion, finely diced
2 tablespoon butter, plus more for
1 saut‚ing
2 cup chicken stock, hot
1 tablespoon finely chopped thyme leaves
1/2 cup polenta
2 oz parmesan
1/2 cup corn kernels, blanched
1 salt and pepper
1 egg white, whipped to medium
1 peaks
Preheat oven to 350 degrees F. To make the chutney, place shallots and
Page 1286
butter in a saucepan and sweat. Add the rum, cranberries, and

tamarind and bring to a boil, flame the liquor and reduce the liquid
by half. Add the dry spices and salt and cook until combined. Add the
sugar and cook until it liquefies. Add the zests and sherry vinegar
and reduce by 2/3. Add the berries and reduce to thick syrup
consistency. Adjust the seasonings and set aside.
For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and
salt together. Brush the venison with oil and rub in the spices. Sear
in a very hot pan with a little olive oil and then roast in the oven
to an internal temperature of 135 degrees F. Let rest for 10 minutes
before cutting.
To make the sauce, degrease and deglaze the searing pan with the
cranberry brandy mixture. Flame and reduce the brandy, add the stock
and reduce to a cream consistency. Whisk in a tablespoon of butter
and season with salt and pepper. Strain sauce. Add the mushrooms and
fiddlehead ferns and keep warm until ready to serve.
For the polenta, saut‚ the onions in the butter and add the chicken
stock and thyme. Whisk in the polenta and continue to stir with a
wooden spoon until grains are tender. Add the Parmesan, corn and
season with salt and pepper. Remove from heat and let cool slightly
then fold in the egg whites. Place polenta in a pan or mold to set
up. When ready to serve, cut desired shape and saut‚ in butter until
golden brown and warmed through.
To serve venison, place on large platter and serve with sauce and
polenta topped with the chutney.
Recipe courtesy James Babian, Orchid Restaurant at Mana Lani, Hawaii

Yield: 4 servings
Page 1287
SPICED VENISON CASSEROLE WITH APRICOTS AND RAISINS
150 ml red wine mixed with 150ml apple jui; ce

30 gm raisins
30 gm dried apricots
1 teaspoon ground ginger
4 cloves
4 juniper berries
450 gm venison; cubed
15 gm butter
1 tablespoon plain flour; seasoned with salt
1 ; and pepper
1 red onion; peeled and sliced
Mix together the wine, apple juice, raisins, apricots and spices.
Pour over the venison and leave in the fridge to marinate overnight.
Remove the meat from the marinade and dry with kitchen paper. Coat
with seasoned flour.
Heat the butter and oil together in a saucepan and fry the onions
until golden. Remove the onion from the pan and fry the meat over a
high heat until well-coloured on all sides - it's important to colour
it well as it improves the flavour.
Add the marinade and onions to the pan, bring to the boil and simmer
gently, covered, for 2 hours until the meat is tender.
Serve on a chunk of bread sprinkled with some parsley.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights

reserved.
Carlton Food Network http://www.cfn.co.uk/
Yield: 2 servings
Page 1288
SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT
4 lb boneless loin of venison,

1 cut into eight steaks
2 tablespoon szechwan peppercorns
2 tablespoon dried allspice berries
1/2 cup plus 3 tablespoons unsalted
1 butter, softened
1/2 cup minced white part of
1 scallion plus
1/3 cup thinly sliced scallion
1 green
1 cup dry red wine
1 red cabbage confit as an
1 accompaniment
Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic

wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax
paper crush the peppercorns and the allspice berries coarse with the
bottom of a heavy skillet. Press the peppercorn mixture into both
sides of the steaks and chill the steaks, covered with plastic wrap,
for at least 2 hours or overnight. In each of 2 heavy skillets heat
1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over
moderately high heat until the foam subsides and in the fat saute the
steaks, seasoned with salt, for 3 to 4 minutes on each side, or until
they are just springy to the touch for rare meat. Transfer the steaks
with a slotted spatula to a platter and keep them warm, covered
loosely.
Pour off the fat remaining in the skillets, to each skillet add 1
tablespoon of the remaining butter and half the minced white
scallion, and cook the scallion over moderate heat, stirring, until
it is softened. Deglaze each skillet with 1/2 cup of the wine,
scrapping up any brown bits clinging to the skillet, and pour the
wine mixture from one skillet into the other. Boil the wine mixture
until it is reduced to a glaze, remove the skillet from the heat, and
whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time,
adding each new piece just before the previous one has melted
completely. Whisk in the scallion green and salt and black pepper to
taste.
Divide the red-cabbage confit among 8 dinner plates, arrange a venison

steak over each serving, and spoon some of the sauce over each steak.
Gourmet: October 1990 From: Jim Weller Date: 17 Oct 99
Yield: 8 servings
Page 1289
SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WIN
4 lb boneless loin of venison,

1 cut into eight steaks
2 tablespoon szechwan peppercorns
2 tablespoon dried allspice berries
1/2 cup plus 3 tablespoons unsalted
1 butter, softened
1/2 cup minced white part of
1 scallion plus
1/3 cup thinly sliced scallion
1 green
1 cup dry red wine
1 red cabbage confit as an
1 accompaniment
Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic

wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax
paper crush the peppercorns and the allspice berries coarse with the
bottom of a heavy skillet. Press the peppercorn mixture into both si
des of the steaks and chill the steaks, covered with plastic wrap,
for at least 2 hours or overnight.In each of 2 heavy skillets heat 1/2
tablespoon of the butter and 1 1/2 tablespoons of the oil over
moderately high heat until the foam subsides and in the fat saute the
steaks, seasoned with salt, for 3 to 4 minutes on each side, or until
they are just springy to the touch for rare meat. Transfer the steaks
with a slotted spatula to a platter and keep them warm, covered
loosely.
Pour off the fat remaining in the skillets, to each skillet add 1
tablespoon of the remaining butter and half the minced white scallion,
and cook the scallion over moderate heat, stirring, until it is
softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up
any brown bits clinging to the skillet, and pour the wine mixture form
one skillet into the other. Boil the wine mixture until it is reduced
to a glaze, remove the skillet from the heat, and whisk in the
remaining 8 tablespoons butter, 1 tablespoon at a time, adding each
new piece just before the previous one has melted completely. Whisk
in the scallion green and salt and black pepper to taste.
Divide the red-cabbage confit among 8 dinner plates, arrange a venison

steak over each serving, and spoon some of the sauce over each
steak.
Serves 8
Gourmet: October 1990
Yield: 4 servings
Page 1290
SPICE-RUBBED AMERICAN BISON TENDERLOIN
1 whole chipotle pepper in

1 adobo, seeded or
1 teaspoon ground dried chipotles
1 teaspoon black peppercorns, freshly
1 ground
1/2 teaspoon allspice, ground
2 teaspoon red chile powder
2 teaspoon cumin seed, toasted, ground
2 teaspoon coriander seeds, toasted and ground
1/4 cup paprika
1 tablespoon sugar
1 tablespoon salt
4 (8-ounce) bison tenderloin fillets
Combine spices and set aside. Heat grill pan or grill to medium-high
heat. Place spice on a pie pan or large flat plate and dip both sides
of each steak into mixture and shake off excess. Place steak on grill
or grill pan and lower heat if using a grill pan or the spices will
burn. Grill for 4 to 5 minutes each side. Remove from grill and let
rest a couple of minutes before serving.
Recipe courtesy Loretta Barrett Oden, owner of the Corn Dance Cafe at
the Hotel Santa Fe in New Mexico, the first American restaurant
showcasing foods indigenous to the Americas.
From: "Mignonne" Native Cooking List

Yield: 4 servings
Page 1291
SPICY BEEF RIBBONS
1 lb rump roast, trimmed

1 marinade:
1 cup cilantro -- finely chopped
1 tablespoon fresh ginger root -- peeled
1 & minced
2 tablespoon chili sauce -- hot
1 tablespoon rice vinegar
1 whole lime -- juiced
1 pinch sugar -- optional
8 skewers
Cut beef into long strips, about 1/8 inch thick. Mix remaining
ingredients. Add beef strips to bowl and marinate in refrigerator for
at least 1 hour. Weave 1 or more strips of beef on each skewer. Grill
or broil, turning occasionally (2 to 3 minutes each side) or until
desired doneness.
Recipe By : Cliff Sittman, Leavenworth, WA (from Friendly

Exchange)
Yield: 8 servings
Page 1292
SPICY DUCK CASSEROLE
1 x no ingredients
14 1/2 lb ducking (fresh or frozen)

2 md red onions -- cut in half
2 md yellow onions -- cut in
: half
1/4 c soy sauce
2 TB dry sherry
1 TB ginger root -- grated
1 ts sugar
2 whole star anise (or tsp
: aniseed)
20 oz Brussel sprouts
1. Remove giblets and neck from duckling; refrigerate to use in soup

another day. Cut duckling into quarters; trim excess skin and fat.
Rinse duckling with running cold water; pat dry with paper towels.
2. In 8-quart Dutch oven over high heat, brown duckling pieces;

remove pieces to large bowl as they brown. Discard all but 1
tablespoon fat from Dutch oven. 3. In fat in Dutch oven, cook onion
halves until golden brown. Remove onions to bowl with duckling.
4. Into same Dutch oven, stir soy sauce, sherry, gingerroot, sugar,
star anise, and 3/4 cup water. Over high heat, heat to boiling,
stirring to loosen any brown bits from bottom of Dutch oven.
5. Return duckling pieces and onions to Dutch oven. Cover Dutch oven
and bake in 350 degrees F. oven 1 1/4 hours. Meanwhile, trim ends
from Brussels sprouts. Cut Brussels sprouts in half if they are
large. Stir Brussels sprouts into liquid in Dutch oven. Cover Dutch
oven and bake 45 minutes longer or until duckling and vegetables are
tender, basting duckling and vegetables with liquid in Dutch oven
several times during baking.
6. To serve, skim fat from liquid in Dutch oven.
Recipe By : Good Housekeeping
Yield: 4 servings
Page 1293
SPICY KANGAROO AND LENTILS
4 pieces kangaroo fillet (app

150 gm each)
1 for the lentils
1/2 cup lentils soaked overnight in
1 cold water
1 small carrot, chopped into small
1 dice
1 small onion, chopped finely
3 cloves garlic
1 teaspoon powdered ginger
1/2 teaspoon cardamom seeds
2 cup chicken stock
1 cup mixture of chopped basil,
1 mint and coriander
Chef Gary Jones pulled off a coup for Western Australia in 1994 when
his Perth Restaurant, San Lorenzo was voted Australia's Best
Restaurant in the prestigious Remy Gourmet Awards. Though he uses
kangaroo fillets for this dish, you could substitute fillet steak.
Simmer onion, carrot and garlic in olive oil. After 3 minutes add
spices and cook for further two minutes. Add lentils and chicken
stock and simmer for 1 hour or until mixture has reduced to a
thickish consistency. Stir in herbs.
10 minutes before serving, brush fillets with olive oil and sear in
very hot pan for two to three minutes keeping the meat rare to medium
rare. Remove fillets and allow to stand in warm place for a few
minutes to allow meat to Œrest'. Serve fillet with the spicy lentil
sauce. From: Karen Stephens <kas@eisa.Net.Au>date: Tue, 15 Jun 1999
06:00:00 +1000
Yield: 4 servings
Page 1294
SPICY SONORAN MESQUITE MEATLOAF
1 lb. ground beef

1 tbsp worsterchire
3/4 cup whole wheat bread crumbs
2 eggs
1/2 cup mesquite meal
1/4 cup tomato sauce
1/2 cup diced onion
1/2 cup bell peppers
1/2 tsp garlic, minced
1 tbsp sweet basil
2 each chiltepin peppers,crushed (optional; )
Preheat oven to 3500F.

*
In a large bowl place meat, bread crumbs, eggs & mesquite meal and mix
together.
*
Add remaining ingredients and mix together.

*
On a piece of plastic wrap form meat mixture into a log shape about 3' in
diameter and 8 to 10 inches long. Wrap meat tightly in the plastic wrap.
*
Tear off a piece of aluminum foil and wrap the meat again tightly and place
into oven on a casserole dish or baking pan.
*
Cook for 45 minutes or until pressure on meatloaf feels firm.

*
To remove from foil and plastic wrap carefully open one end of aluminum and
drain of juices. Slide meatloaf out of foil wrap. Cut plastic wrap open on
one end and slid meatloaf out onto your casserole or baking pan.
*
Pour over top of meatloaf tomato sauce or ketchup and return to the oven
for 10 more minutes then serve.
Page 1295
SPOON BREAD WITH CHORIZO
3 tbs. unsalted butter, plus more for dish

1 medium onion, cut into 1/2' dice
5 oz. chorizo (a peppery pork sausage), c; ut into 1/2' dice
2 cups water
1 cup white cornmeal
1-1/2 cups corn kernels, cut from 2 large ears; corn, or frozen
1-1/2 tsp. coarse salt
5 eggs
1-1/2 cups heavy cream
Heat 2 tablespoons butter in a medium skillet over medium heat. Add onion,
and cook, stirring occasionally, until softened, about 4 minutes. Add
chorizo,
and saute until onion is soft and chorizo is lightly browned, about 4
minutes more. Drain excess fat, and transfer mixture to a medium bowl. Set
aside to
cool.
Heat oven to 350. Bring 2 cups of water to a boil in a small saucepan.

Slowly pour in cornmeal, stirring constantly. Reduce heat to medium-low,
and cook
until thickened, about 2 minutes. Add to sausage mixture. Stir in corn
kernels, salt and the remaining 1 tablespoon butter, and combine well. In
separate
bowl, whisk together eggs and cream. Stir into the sausage mixture until
well
incorporated. Pour into a buttered 2-quart souffle dish or deep pie dish.
Bake until set and top is golden brown, about 1 hour. Serve hot or at room
temperature. To reheat, cover with foil, and place in oven at 350 until
heated
through, 15 to 20 minutes.
Page 1296
SQUAB ON THE SPIT
4 whole pigeons, cleaned --

1 gutted
1 livers set aside
12 sage leaves
1 cup pitted prunes
1 cup chicken stock
1/2 cup vin santo
1 tablespoon tomato paste or conserve
Season the birds with salt and pepper. Stuff each one with sage
leaves and a prune. Skewer on the spit and place in front of hot part
of coals with a drip pan. Cook until just cooked through (depending
on your fire, about 45 minutes to 11/2 hours).
Meanwhile, place remaining sage and prunes into a 1 quart sauce pan
with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove
birds from spit, cut in half and serve with prunes and roasted
potatoes.
Yield: 4 servings
From: Sue Date: 28 Feb 97 Mastercook

Yield: 1 servings
Page 1297
SQUASH AND NOPALITOS
1lb. of cleaned and 'dethorned' pad; s cut into cubes or strip

4 cups cubed yellow squash or zucchini squ; ash
1 med. onion chopped (1015 texas grano swe; et onion-yum!)
3 tbs. olive oil or bacon drippings
1 tsp. salt
1/2 tsp. cumin
1 jalapeno, seeded and chopped (optio; nal)
4 slices bacon,fried crisp, drained and chop; ped
I like them steamed and seasoned. I ate them in Mexico when I stayed at a
dormitory for women and girls. They were cut up and prepared somewhat like
yellow squash.
Cook bacon in iron skillet until crisp but not burned up. :-)
Remove bacon and drain and chop.
To bacon drippings or olive oil if you prefer add chopped onion and
jalepeno
and cook until the onion is tender and transparent.
Add squash and nopalitos and cook, stirring frequently until tender.
Add a little stock or water if needed.
Add salt and cumin and any other seasonings of your choice. (Chili powder
etc...)
Top with crumbled bacon and serve.
You can also top it with crumbled corn tortillas and shredded Monterrey
Jack cheese
and place under the broiler until the cheese is bubbly.
I have also occasionaly added yellow hominy to this.

As you can see I am one of those cooks who adds a little of this and a lot
of that
until I get the flavor I am looking for.
Boy I am getting hungry. When is supper as we say here in the southern part
of the country?
Page 1298
SQUIRREL AND MUSHROOM CASSEROLE
2 squirrels, cleaned and cut

1 into serving pieces
2 teaspoon salt
1 water
3 tablespoon flour
1/2 tablespoon mint, finely
1 chopped
1 teaspoon salt
1/4 teaspoon pepper
1 cup mushrooms
Place the squirrel meat into a large soup kettle. Cover with water
and add two teaspoons salt. Bring to a boil over high heat, lower
heat and simmer for 1 1/2 hours. Remove and discard the scum as it
rises to the surface. Take the squirrels out of the kettle and cool
to room temperature. Using a sharp knife, cut the meat from the bones
and cube it. strain the broth and pour into a three-quart saucepan.
Add the flour, mint, salt, pepper, mushrooms to the broth stirring
constantly. Cook for 20 minutes. Add the meat and cook for another 10
minutes. Pour into a well-greased casserole. If you like, cover the
meat with a layer of biscuit dough.
Roll out the dough and cut into rounds. Preheat the oven to 400
degrees F. Put the buiscuits on top of the stew in the casserole.
Bake until biscuits are golden brown, about 15 minutes.
Often the easiest way to prepare squirrel meat in the hunt camp is to
make a casserole the night before. Trapper Jim often did this and
here is one of his specialties.
~ From "Wilderness Cooking: A unique illustrated cookbook and guide

for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New
York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct
Yield: 1 servings
Page 1299
SQUIRREL CAKES
3 squirrels
2 tablespoons bread crumbs
1 onion, fine-chopped
1 tablespoon catsup
1/2 cup mashed potatoes
Parboil squirrels in salt water for about 15 minutes, then remove all
the good meat. Grind bits of meat and blend with the bread crumbs,
onions, catsup, and mashed potatoes. Mix well. Shape into small flat
cakes and sauté in hot bacon fat until well browned.
Yield: serves 4
SQUIRREL CASSEROLE
6 squirrels (boiled til done)

2 cup corn flakes
1 stick butter
2 can chicken broth
1 cup flour
1 bag medium egg noodles
1 large bag shredded mozarella
1 cheese
1/2 cup durkee/frenches fried
1 onions
1 teaspoon thyme
1 teaspoon salt
Boil Squirrels til done, then cool. In saucepan, melt 1/4 stick of
butter over medium heat, add cornflakes, garlic powder and onion
powder. Heat until just crispy (it goes fast) Put cornflakes in
bottom of casserole dish.
Boil noodles, drain and set aside.
In saucepan, melt remaining butter, add flour and brown a little. Add
chicken broth and mix until it thickens. Add thyme, salt & pepper,
then pull the meat off squirrel and add to sauce. Add noodles and mix
thoroughly. Pour mixture over cornflakes and coat the top with cheese
and fried onions. Bake at 250F - 300F for 45 minutes.
Chuck
From: Cgran29736@aol.Com (Cgran29736)
Yield: 4 servings
Page 1300
SQUIRREL CASSEROLE FOURS
4 squirrel; quartered
4 ham slices; very thin
4 medium onions; thinly sliced
4 carrots; thinly sliced
4 large potatoes; thinly sliced
4 slice bacon
4 oz apple cider
4 oz applejack
4 tablespoon flour salt and pepper water
squirrels with salt and pepper. In the bottom of an earthenware

casserole with a tight lid, arrange the slices of ham, then a layer
of squirrel, then a layer of onion, a layer of carrot, and a layer of
potato. Continue building up layers, seasoning each with salt and
pepper until casserole is filled. Arrange slices of bacon across the
top. Add the cider and applejack. Place the lid on the casserole and
seal it with a paste made of flour and water. Place the casserole in
a 250-degree oven for 3 hours.
No poster shown on this. Looks like an Earl Shelsby effort.
From: Dave Drum Date: 10-05-97 Cooking
Yield: 6 servings
Preparation Time (hh:mm): An Un
SQUIRREL CERVELLE
1 text file
BTW, the best part of a squirrel IMO is the brain. Taste sorta like a
chicken liver and is very tender. You just fry the entire head like
the rest of the squirrel and then crack open the skull for the
dessert inside.
Regards,
John Williams in OR
You've got to be kidding. I almost puked on my keyboard.
Randy Buker
He's not kidding!! Here in Missouri, I know of lot's of people who

hunt squirrels with shotguns so they will not shoot the heads up to
badly. I cannot bring myself to try the brains, but I've watched as
Page 1301
folks gobbled 'em up.
Hal McIntire
Yield: 1 servings
SQUIRREL CONFIT (PRESERVED SQUIRREL)
1 info file
This preparation will work with older animals very nicely; younger
and more tender animals may be better on the grill, or dredged in
flour and fried or baked.
Skin and clean two large squirrels. Wash the carcasses free of
blood, and pat dry. Disjoint into four leg sections, one saddle
(just above the pelvis) and one rack (the ribcage). Using large
kitchen shears, snip off the lower part of the ribcage and any parts
of the saddle that are not directly attached to meat, such as the
pelvis. Reserve the rack; you can prepare it as you would a Frenched
rack of lamb if you wish by scraping the ends of the bones clean, and
cutting down the center of the backbone lengthwise to create two sets
of "squirrel chops".
In a small saucepan, simmer down the bones and the edible internal
organs (heart, liver minus the green gallbladder, kidneys, lungs,
diaphragm) with some carrots, onions and bay leaves to create a small
amount of fragrant demiglace. Reserve.
Rub the joints all over with a good quality salt and some herbs to
taste; I like to use the "Herbs du Provence" blend with some thyme,
lavender, basil and oregano. Leave them in the refrigerator
overnight. The next day, rinse them briefly and dry thoroughly on
paper towels.
Prepare enough clean rendered fat (duck or goose fat is ideal, but
clean pork or bear lard will do; beef tallow is undesireable) to
completely cover all of the squirrel parts to be preserved. Gently
boil the squirrel parts in the fat on a low simmer for an hour to an
hour and a half, checking and stirring frequently to avoid parts
sticking to the bottom of the pan. When the meat is tender and
falling off the bone, remove and drain all the fat if serving
immediately.
Roast the reserved, Frenched squirrel chops seperately to medium

doneness, with the broth demiglace as a sauce. About 5 minutes in a
425F oven should do, or you can pan-fry the chop sections in a
skillet. After the chops are cooked, you can slice them into
individual tiny chops as a garnish for the confit dish if desired.
If you wish to preserve the squirrel meat, debone the cooled, cooked
meat and put it in a clean glass jar. Strain the fat, and pour it
over the meat. Make sure there is at least 1/2" of melted fat above
the level of the meat, and store it in a cool, dark place, ideally
the refrigerator.
Page 1302
In medieval times, potted game was kept in this way for up to a year,
and remained sweet and free from decay. Modern recipes advise taking
more stringent safety precautions and storing the finished confit in
the refrigerator and using it within a month.
To serve squirrel confit, heat it, drain the fat well, and serve it
with a crisp salad of spring greens, garlic mashed potatoes and
freshly baked bread. From: Tanith@tyrr
Yield: 4 servings
SQUIRREL ETOUFFEE
1 text file
You'll need about a squirrel per person.
Get a large stock pot. Clean the squirrels and rub them down with a
seasoning mix of salt, cayenne pepper, black pepper, thyme, and a
dash of cumin. Put them inside the pot. Cut up a couple of carrots
and thow them in. Quarter an onion and slice a full bulb of garlic
(7 or 8 cloves) in half, germ and all, and put them in the pot. Now
pour enough bock beer into the pot to go about half way up the sides
of the squirrels. Bring to a boil and reduce to a slow simmer. Cover
pot and cook, turning the squirrels and refilling the beer about
every 20 minutes. You will know the squirrels are done when the meat
comes off the bones without too much effort.
Take the squirrels out and pick the meat from the bones. Return the
*bones* to the pot and cover with water. Simmer for 2 hours, then
remove and strain the liquid into a container. Finely chop a small
onion, a stalk of celery and a bell pepper. Now take a large cast
iron skillet and heat a cup of peanut oil to medium high heat. With a
wire wisk, slowly wisk in 1 cup of flour. Continue wisking, without
stopping, until the roux turns a dark reddish brown color (if you
burn it, start over). Add the chopped veggies and mix in until soft.
Add the squirrel stock (about a cup per person) and stir well until
somewhat thick (like a glaze). Chop up the squirrel meat and add it
to the skillet. Cook for a few minues longer and serve on top of
Louisiana ice cream (that's rice for those of you who don't know).
Garnish with Louisiana Hot Sauce.
Ken "the cajun game chef" Ihrer Rec.hunting
Yield: 1 servings
Page 1303
SQUIRREL FRICASSEE
1 squirrel
1/2 tsp. salt; pepper to taste
4 bacon slices
1½ tbsp. diced onion
1/2 cup flour
2 tsp. fresh lemon juice
1/3 cup beef or chicken flavored broth
Wash squirrel throughly in cold water; cut into medium sized pieces.
Add salt and pepper to meat and dredge with flour.
Cut up bacon, cook over low heat until crisp.
Add squirrel and panfry with bacon for about 20 minutes until browned.
Add the lemon juice, broth and onion.
Cover and simmer 2 hours.
SQUIRREL IN CREAM
2 small squirrels; cut up

1 onion; finely chopped
1/2 tsp. leaf thyme
14 oz. can sliced mushrooms; drained
1 cup beef bouillon
1 cup sour cream
2 tablespoons lemon juice
3 tablespoons flour
minced parsley
Marinate squirrel overnight in refrigerator in salted water. Before

cooking, remove squirrel pieces; drain and pat dry. Place squirrel, ham,
onion, thyme and mushrooms in Crock-Pot. Pour in bouillon, moistening
well.
Cover and cook on Low for 8 to 10 hours.
Before serving, turn to High. Combine sour cream, lemon juice and flour.
Remove squirrel to a warm platter. Stir sour cream mixture into
Crock-Pot.
Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley.
Yield: serves 6
Page 1304
SQUIRREL IN ONION SAUCE
2 tablespoon butter
1/4 cup brandy
1 tablespoon dried parsley
2 medium tomatoes; sliced thin
2 whole squirrels; cut in
1 pieces
2 cup water
COOKING: 1. In a medium-size sause pan, melt the butter over very low
heat and add the brandy, parsley, onions, tomatoes, and garlic.
simer, covered for 15 minutes until the onions are limp.
2. Add the squirrel pieces and water, and cook, uncovered, until
tender, about 45 minutes. Season to taste with salt and pepper.
Yield: 3 servings
SQUIRREL IN THE STYLE OF FRENCH HARE
1 info file
Disjoint the carcass as described in the earlier recipe, Frenching

the rack and splitting the backbone down the middle. Remove the
thigh bone and the shoulder bone from the hind and forelegs, keeping
the forelimb bone intact. Make stock from the bones; you may need to
enrich the stock with additional meat or bones from a larger animal,
or leftover chicken, veal or pork.
To bone a squirrel (or any small animal), use a small, sharp knife to
cut all the way around the end of the bone below the "knob", severing
tendons and muscle attachments. Scrape downwards with the blade to
push the flesh down on the bone.
Stuff the pockets created in the legs with lightly sauteed wild
mushrooms and spring garlic or onion greens. Dredge the stuffed legs
lightly in seasoned flour and brown in a small amount of hot butter
in a covered skillet. Add enough wine and well-reduced stock to keep
the liquid about 1/4" deep around the stuffed legs, and braise until
the meat is completely done and runs clear when pierced.
Roast the rib chop and saddle sections, deglaze the pan juices with
wine and stock, and serve as a garnish to the stuffed legs. This
makes a very attractive presentation. From: Tanith@tyrr
Yield: 4 servings
Page 1305
SQUIRREL JAMBALAYA #1
1 squirrel, medium
3 tablespoon oil
1 1/2 cup water
2 tablespoon salt
Cut squirrel into serving pieces and season well. Saute in oil until
and parsley in oil until wilted. Replace squirrel in skillet; cover
minutes or until rice is cooked. Hugg's Note: Browning rice in hot
oil, almost as one makes a roux but more golden, gives a distinctive
taste and appearance to jambalaya. Also for: Add more than 1 squirrel
or use wildfowl, rabbit, nutria etc
Yield: 1 servings
SQUIRREL STEW
Dress squirrel. Wash thoroughly. Cut in pieces for serving. Put in

saucepan with 1/2 cup vinegar, 1 teaspoon mixed spices, 1 small diced
onion, and a few celery leaves. Cover with water. Let stand 2-3 hours.
Drain. Place in roaster. Brown in moderate oven (375 F). Add salt
and pepper to taste. Add 2 diced onions, and 2 diced carrots. Cover
with water. Cover and cook slowly until tender. Thicken broth until
of consistency of thick cream. Serve with watercress or chicory
salad. Fried hominy may be served with stewed squirrel. Beulah
Yield: 1 servings
Page 1306
SQUIRREL STEW #2
1 text file
Put in saucepan with 1/2 cup vinegar, 1 teaspoon mixed spices, 1 sm

diced onion, and a few celery leaves. Cover with water Let stand 2-3
hours. Drain. Place in roaster. Brown in moderate oven (375 F). Add
salt and pepper to taste. Add 2 diced onions, and 2 diced carrots
Cover with water. Cover - and
cook slowly until tender. Thicken broth until of consistency of thick
cream. Serve with watercress or chicory salad. Fried hominy may be
served with stewed squirrel. Beulah Canterbury, Canton, OH
Yield: 1 servings
SQUIRREL STEW NO. 1
1 squirrel, cut into 7 pieces

1 flour
7 cup boiling water
1 tthyme
1 cup corn
3 potatoes; cubed
2 cup canned tomatoes with juice
Roll the squirrel pieces in flour, salt, and pepper. Brown in

butter. Add squirrel and all other ingredients, (with the exception
of the tomatoes), to the boiling water, cover, and simmer for 1 to 2
hours. Add the tomatoes and continue to simmer another hour. From:
Uncle Steve <chiles@flash.Net>
Yield: 4 servings
Page 1307
SQUIRREL STROGANOFF
1/4 lb salt pork; diced

1 or 6-7 slices bacon diced
2 whole squirrel; cut to
1 serving size
1/4 cup flour
2 1/2 teaspoon dry mustard
1 1/2 teaspoon thyme
1 1/2 teaspoon salt
1/4 lb mushroom; sliced
3 teaspoon butter
2 cup sour cream
1/4 cup sherry
1 minced parsley
Fry out thesalt pork of bacon until the chitlins (the bits of meat)
are crisp; remove them and set aside.
Roll the squirrel pieces in the flour mixed with mustard, thyme,
pepper, and salt, using all of the flour mixture if possible, and
brown the peices over medium heat. Take 15 minutes to do this.
Add the chicken broth, cover, and simmer until the saddle pieces seem
tender, about 15 minutes.
While the squirrel is simmering, saute first the onion, thenthe

mushrooms, in butterand set aside.
When done, remove the quirrel pieces temporantly and stir in the sour
cream, onion, and mushrooms. Make sure the sour cream melds withthe
other ingredents, and if necessary add a bit of hot water. Simmer
for 5 minutes, but don't let it boil.
Now stir in the sherry, add the chitlins and the squirrel pieces, and
simmer just until the squirrel is heated again. Garnish withminced
parsley.
Recipe by: L. L. Bean Game & Fish Cookbook (ISBN 0-394-51191-3)
Yield: 4 servings
Page 1308
SQUIRREL TIPS
1 squirrel
Squirrel, along with rabbit, is one of the most popular of small

game, but it is much more varied when it comes to edibility. If the
squirrels have been eating acorns, which can be judged by the area in
which they are taken, they should be soaked in 1 tablespoon vinegar
per quart of water overnight before cooking. Squirrels have scent
glands in the small of the back as well as under all four legs.
These, of course, should be removed. Do not remove all of the body
fat; some should be left for flavor. A young squirrel's meat is pink
to rosy in color while raw; it turns a darker red as the animal ages.
If you think you have an old, tough animal, soak it in 3/4 cup salad
oil with 1/4 cup lemon juice for 1 hour before cooking. Many people
use squirrel to stretch upland game-bird recipes, and squirrel is
frequently substituted in chicken recipes. Gray squirrels dress out
at about 1/2 pound, fox squirrels around 3/4 pound. Some people tell
the age of a squirrel by checking the underside of the tail in a good
light. If there are two or three dark bands running the length of the
fur on either side, it's a young one. Older squirrels have only one
such band. From: Uncle Steve <chiles@flash.Net>
Yield: 4 servings
SQUIRREL WITH PARSLEY
3 squirrels
2 small onions, minced
1 cup mashed potatoes, cold
1 salt
1 pepper
4 tablespoon dandelion greens, chopped or water; cress
2 tablespoon butter
Cook squirrels in salted water for 30 to 45 minutes. Remove meat from

bones. Blend together meat, onions, potatoes, and parsley. Season to
taste with salt and pepper. Form into balls and roll in dandelion
greens or water cress. Fry in hot butter.
source: The Farmer's Almanac Cookbook, 1964
Typed by: Laird Kelly, 10/30/98
From: Laird Kelly Date: 30 Oct 98
Yield: 2 servings
Page 1309
STEAKS WITH WILD MUSHROOM AND CARBERNET SAUCE
1 x no ingredients
3 TB olive oil
1 onion chopped
1 sm tart green apple, unpeeled,
: chopped
1 carrot, chopped
1 stalk celer, chopped
2 garlic cloves chopped
750 ml bottle Cabernet Sauvignon
1 c ruby Port
1 c beef stock or canned beef
: broth
1 pound assorted wild mushrooms (such as oyster,
crimini and stemmed shiitake), sliced
2 tablespoons minced shallots
4 10-ounce New York steaks(1-inch thick), trimmed
Heat oil in heavy large saucepan over medium-high heat. Add onion,
apple, carrot, celery, and garlic; saute until brown, about 15
minutes. Add Cabernet, Port and stock and simmer over medium heat
until liquid is reduced to 1 1/4 cups, about 1 1/2 hours. Strain
sauce into a bowl. Season to taste with salt and pepper. ( Sauce can
be prepared 1 day ahead. Cover and refrigerate)
Melt 2 tablespoons in heavy large skillet over medium-high heat. Add

mushrooms and shallots and saute until golden brown, about 8 minutes.
Season to taste with salt and pepper. Add sauce and bring to simmer.
Remove from heat. Add remaining 3 tablespoons butter and whisk just
until melted. Season to taste with salt and pepper.
Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper.

Broil steaks to desired doneness, about 4 minutes per side for medium
rare. Transfer steaks to plates. Spoon mushroom sauce over and serve.
Recipe By : Bon Appetit February- 1999
From: Jamie R <craftncook@earthlink.Netdate: Sat, 28 Feb 2004 11:23:02

~0800
Yield: 4 servings
Page 1310
STEAM ROASTED GIANT GOOSE
1 large goose, plucked dressed clean

1 lemon (juice from)
1 salt
----STUFFING----
2 onions (medium)
4 tablespoon butter
10 fresh sliced mushrooms
1/2 teaspoon pepper
1/2 cup port wine
3 celery stalks, minced
1 teaspoon salt
3 cup croutons
1/4 teaspoon all spice
Clean all loose fat from inside bird. Cut off wing tips at elbow,
cut off neck close to body, cut off tail (the bird's, not yours).
With fork or sharp knife, prick skinn at the base of each wing, the
back of the legs and where thigh meets back. This will prevent
accumulation of melted fat. Rub bird inside and out with lemon juice
and lightly salt the cavity. Place the bird on rack in roaster pan,
breast side up. Add 1 inch of water to the pan, place on top of
stove, bring to a boil, reduce heat, cover and steam for 1 hour. Add
more water if necessary. Do not burn dry.
To make the stuffing, belt butter in heavy fry pan over medium heat,
lightly saute onion and celery, add mushrooms. Stir croutons, salt,
pepper and all spice. Pour wine over and mix gentlly, remove from
heat.
Preheat over to 325, remove goose from roaster and let cool 15-20
minutes.
Discard the liquid from the botton of the pan. Loosely fill the
cavity of the goose with stuffing, use skewers and string to close
opening, replace goose on rack in roasting pan. Add 2 cups fresh
water and roast covered for 2-3 hours, depending on size of bird.
after 1-1/2 hours baste bird every 15 minutes and remove cover for
the final 30 minutes to brown. Make gravy from the pan dirppings, and
let your creativity flow as your prepare teh rest of the meal to
compliment this noble bird.
"Something Wild Cookbook" 1992
Yield: 1 servings
Page 1311
STEGT DYREKOLL (ROAST VENISON)
1 leg venison
6 oz fat-larding pork
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon ground ginger
1 oregano leaves/powder-opt'l. or-
1 marjoram leaves/powder -opt'l.
1 cup butter or fat, melted
2 cup meat stock, more if you want
1 cup dry sherry
1/3 cup flour
2 tablespoon butter
5 teaspoon cider vinegar or chianti
1/4 tablespoon grated orange rind
2 tablespoon currant jelly
Before being cooked, venison should hang in a cool place for three or
four days after the kill. Wipe it and dry well. Remove all skin,
membrane and sinews. The fat pork should be cut into strips about
1/3" wide and 2" long.
Collect the seasonings, including oregano and/or marjoram if using

them. Then roll the pork strips in seasonings and insert them in a
larding needle. Pull the strips through the meat at regular
intervals, allowing the fat to show outside the meat at both ends.
Now rub the roast with oil and place it in a roasting pan, preferably
one with a basting depression. Pour melted butter or fat over the
roast; bake at 325 F. for 4 to 5 hours, or until meat is brown and
very tender. It should be basted every 10 to 15 minutes with meat
stock and half of sherry. At the end of the cooking time, remove the
meat from pan; skim off fat from the natural gravy.
Make a smooth paste of flour, butter and stock; add vinegar or wine
and orange rind and stir in the natural gravy in the pan. Then cook
this for about 10 minutes on low heat and add the rest of the sherry
and currant jelly. Now baste roast in slow heat, with the completed
gravy, for about 15 minutes to an hour.
Serve gravy in gravy boat and garnish the venison with currant jelly
or serve currant jelly with it.
If no larding needle is available, use smoke-cured bacon, slit the

meat slightly under each bacon strip, and cook at 250 F., 50 minutes
per pound. Baste twice as often.
This venison will taste the way venison is supposed to taste.
From "Our Favorite Recipes" by Lena E. Sturges, Food Editor.

Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 196. Library of
Congress Catalog Number 70-140493. Posted by Cathy Harned.
Page 1312
Yield: 1 roast
STEVE PICKETT'S PEMMICAN WITH NUTS
1 cup finely ground jerky

1 cup raisins or other dried
1 fruit
1 cup chopped roasted nuts (pecans
1 walnuts, peanuts etc )
1/3 teaspoon chile powder
2 tablespoon honey
4 tablespoon peanut butter
Mix all ingredients thoroughly and press into a shallow pan. Cover
with wax paper and refrigerate overnight. Cut into bars and wrap in
foil. Pemmican will keep a long time but will become messy in hot
weather.
This is a modernized version of a food the North American Indians for

hundreds of years.
From Steve Pickett From: Jim Weller Date: 24 Oct 99
Yield: 1 servings
Page 1313
STEVE'S HOT! JERKY
5 lb beef brisket or venison

1 large fresh white onion or 1/3 cup
1 onion powder
1 large fresh garlic or 2 tbl.
1 garlic powder
4 oz liquid smoke
1 cup soy sauce kikkoman¨
1 heinz¨
2 tablespoon steak sauce a.1.¨
1 acent¨
1/3 cup black pepper -- ground
1 tablespoon fresh rosemary leaves
2 tablespoon sugar
5 whole fresh habanero chiles
1 (more to taste) -- with
1 seeds
1 tablespoon dried pequin chili pepper --
1 with seeds
1/2 bottle
4 tablespoon dried cayenne pepper --
1 ground
1 the hot stuff ---
1 hot sauce melinda's
1 xxxtra¨ (5 fl. oz.)
Prepare meat by cutting into strips 3/4" X 1/2" and as long as you
prefer. Cut across grain for tender and lengthwise for chewy. The
more consistent you are when cutting the strips the better your jerky
will dry evenly. Mix all ingredients in blender except meat and
Cayenne. Soak strips of meat in the above mixture and refrigerate for
24-48 hours in a close container (I use a Tuppleware¨ bread box).
Shake several times to mix well. Pat dry. Place directly on oven
racks that have been covered with tin foil and sprayed with Pam. Cook
in pre heated oven @ 160F for 2-3 hours (with door closed). This
kills bacteria, removes a lot of the excess moisture and melts any
excess fat. Return hot strips to mixture and refrigerate for another
6-12 hours (remember to shake several times). Pat dry and sprinkle
with Cayenne powder. Spread in dehydrator. Set dehydrator at 145F.
The final drying usually takes about another 6-10 hours. Do not over
dry (Check every few hours). Jerky should be tuff and leathery, not
brittle or hard. A real mouth watering HOT treat! Enjoy. If you don't
have a dehydrator return Jerky to 150F oven for 6-12 hours leaving
door open a little. An alternate for the final drying would be to use
a low heat smoker. Leave out the Liquid Smoke¨ in the Marinate. Note
~ Venison has always cooked faster for me than beef (less moisture?).
So check it more frequently. Yields about 1.75 - 2 lbs. dried jerky.
Recipe By : Steve Nearman <recipes@erols.com>

Page 1314
From: Chad Alan Bumgarner Date: 03 Jul 97 Eat-L List

Yield: 1 servings
STEVE'S SQUIRREL JAMBALAYA
1 squirrel, medium
3 tablespoon oil
1 1/2 cup water
2 tablespoon salt
Cut squirrel into serving pieces and season well. Saute in oil until
and parsley in oil until wilted. Replace squirrel in skillet; cover
minutes or until rice is cooked. Hugg's Note: Browning rice in hot
oil, almost as one makes a roux but more golden, gives a distinctive
taste and appearance to jambalaya. Tried and proven! Also for: Add
more than 1 squirrel or use wildfowl, rabbit, nutria etc. From: Uncle
Steve <chiles@flash.Net>
Yield: 4 servings
Page 1315
STEWBURNER'S ALLIGATOR ETOUFFEE
1 lb alligator meat; cut in thin

1 strips
1/2 lb butter (2 sticks)
1/2 cup green onions; chopped
1 can tomatoes
1 salt
1 cayenne
1 black pepper
Saute onions, garlic and celery in butter until soft. Add tomatoes
and simmer for 20 minutes in covered iron pot. Add alligator meat
and allow to cook over low heat until tender (approximately 1 hour).
If gravy is too thick, add a little hot water. Serve over rice.
From: "Stewburner" <stewburner@sailorradate: Tue, 26 Nov 2002 19:52:43
~0500
Yield: 4 servings
STEWBURNER'S CREAMED VENISON
1 lb cubed deer round steak (beef

1 can also be used)
5 tablespoon butter
2 cup medium white sauce
1 teaspoon celery salt
1/4 cup pickle relish
2 tablespoon butter
Brown steak in 3 tablespoons butter. Add a small amount of water and

cook in a covered skillet until tender, adding a little water from
time to time as needed. When done add white sauce, seasonings,
parsley and pickle relish. Put mixture in a greased casserole.
Sprinkle top with bread crumbs and dot with butter. Bake in a
moderate oven (350 degrees F.) until crumbs are browned.
From: "Stewburner" <stewburner@sailorradate: Sat, 14 Dec 2002 22:54:47
~0500
Yield: 4 servings
Page 1316
STEWBURNER'S DEER HEART WITH VEGETABLES
1 fresh deer heart

1 salt
1 pepper
1 steak spice
1 garlic salt
1 beef bouillon cube or
1 powder
1 rosemary
1 thyme
1 water
2 onions, sliced
2 green peppers
3 stalks celery, sliced, thin
1 and diagonally
1 carrot, sliced thin and
1 diagonally
1 cup broccoli florets
Rinse deer heart in cold, running water to remove all blood. Trim
off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and
place in a pot of boiling salted water. Boil 15 to 20 min. Remove
and cut into 2 centimeter slices. Place in hot, oiled skillet.
Sprinkle with steak spice, pepper and garlic salt. Fry like steak,
both sides, about 15 min. In meantime prepare vegetables. Saute
onions in oiled pot for 5 min, add remaining vegetables. Sprinkle
with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in
cup of hot water and add to vegetables. Simmer 10 min or to desired
tenderness. Serve with deer heart and boiled or fried potatoes.
From: "Stewburner" <stewburner@sailorradate: Tue, 10 Dec 2002 20:21:50
~0500
Yield: 4 servings
Page 1317
STEWBURNER'S KANGAROO TAIL SOUP
1 kangaroo tail
2 lb beef
3 carrots
3 onions
1 bunch herbs
1 pepper and salt
1 butter
Cut the tail into joints and fry brown in butter, slice the
vegetables and fry them also. cut the meat into thin slices and boil
all for 4 hours in 3 quarts o f water. Take out the pieces of tail,
strain the stock, thicken it with flour, put back the pieces of tail
and boil up another 10 minutes before serving
From: "Stewburner" <stewburner@sailorradate: Thu, 12 Dec 2002 21:43:25
~0500
Yield: 4 servings
STEWBURNER'S MARINATED MOOSE NECK
3 lb moose neck meat

2 onions, chopped
1 carrot, sliced
1 teaspoon salt
10 peppercorns
5 juniper berries
1 bay leaf
1 juice of 1 lemon
1/2 cup salad oil
10 oz bottle beer
10 oz bottle ginger ale
Wash meat well in salted water. Remove any tough membranes and all the
tendons. Cut meat into 1 1/2" cubes. Drain.
Mix all the ingredients in a large glass, crockery or earthenware

bowl, cover and let stand in a cool place 2 days, stirring twice a
day. Place meat and marinade in a large kettle and bring slowly to a
boil. Cover, reduce heat and simmer for 2 hours or more until
tender. Remove the meat and set aside. Remove and discard the bay
leaf.
Strain the liquid forcing the vegetables through the strainer. Return
the liquid to the stove, bring to a boil and thicken it with a paste
made of 2 tablespoons flour mixed into 1/2 cup water. Stir until
smooth. Add the meat and heat thoroughly. Serve.
From: "Stewburner" <stewburner@sailorradate: Mon, 9 Dec 2002 11:49:51
Page 1318
~0500
Yield: 4 servings
STEWBURNER'S MOOSE RUMP ROAST

1 vegetable oil
1 salt and pepper
1/2 cup red wine
1 cup water
bottom of roasting pan. Pour two tablespoons of Worcestershire over
onions. Place roast on onion slices. Pour rest of Worcestershire
sauce over roast. Add wine and water. Seal roasting pan with
aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding
water as necessary to keep moist. When roast is done, remove from
pan. To make gravy, add 2 cups water to contents of roasting pan.
Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with
1/2 cup water and pour into pan, stirring constantly, until gravy is
bubbling. Salt and pepper to taste. From: "Stewburner"
<stewburner@sailorradate: Mon, 9 Dec 2002 11:49:51 -0500
Yield: 4 servings
Page 1319
STEWBURNER'S MOUNTAIN OYSTERS
2 lb beef testicles
1 cup flour
1/4 cup cornmeal
1 cup red wine
1 salt
1 black pepper
1 garlic powder
1 louisiana hot sauce
1 cooking oil
With a very sharp knife, split the tough skin-like muscle that
surrounds each testicle. Remove the skin. Set testicles into a pan
with enough salt water to cover them for one hour (this takes out
some of the blood). Drain. Transfer testicles to large pot. Add
enough water to float testicles and a generous tablespoon of vinegar.
Parboil, drain and rinse. Let cool and slice each testicle into 1/4
inch thick ovals. Sprinkle salt and pepper on both sides of sliced
testicle to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll
each slice into this dry mixture. Dip into milk seasoned with hot
sauce. Dip
into dry mixture. Dip into wine quickly (you may repeat the procedure
if a thicker crust is desired).
Place each testicle into hot cooking oil. Cook until golden brown or
tender, and remove with a wire mesh strainer (the longer they cook,
the tougher they get). Drain on paper towels.
From: "Stewburner" <stewburner@sailorradate: Mon, 9 Dec 2002 21:57:16
~0500
Yield: 4 servings
Page 1320
STEWBURNER'S POSSUM ROAST
1 possum, dressed
2 red pepper pods
1 teaspoon salt
1/8 teaspoon sage
4 large yams, peeled and quartered
1/4 cup brown sugar
1/8 teaspoon ginger
Place dressed possum in a kettle with the pepper pod. Cover with cold
water and bring to a boil; simmer for 1 hr. Remove and place on a
rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle
with salt, pepper, sage and lemon juice. Place yams around the roast.
Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover
and cook over very low temp on top of stove or bake at 325 for 2 hrs
or until the meat is crisp and brown. Transfer possum and yams to a
hot platter to serve. From: "Stewburner" <stewburner@sailorradate:
Sun, 15 Dec 2002 21:31:08 -0500
Yield: 4 servings
Page 1321
STEWBURNER'S TURKEY CHOWDER
3 bacon slices, diced

1 1/2 cup turkey stock
2 cup mixed frozen vegetables
1/2 teaspoon basil, dried
1 1/2 cup milk or light cream
1 1/2 cup cooked turkey, shredded
1 salt
1 black pepper, freshly
1 ground
1 fresh parsley, chopped
Place bacon in 2 quart casserole dish; microwave on High for 3

minutes or until crisp. Remove bacon and crumble; set aside. Add
onion and potato to bacon drippings. Microwave covered at High for 5
to 6 minutes or until potatoes are just tender. Sprinkle flour over
and stir; add turkey stock, mixed vegetables and basil. Microwave
covered at High 9 - 12 minutes or until mixture comes to a boil and
thickens, stirring once. Add milk (you can use some milk mixed with
light cream as well) and turkey; microwave at High for 4 - 6 minutes
or until piping hot. Adjust seasoning with salt and pepper. Ladle
into heated bowls and sprinkle with crumbled bacon and chopped
parsley. Serves 4. From: "Stewburner" <stewburner@sailorradate: Sat,
7 Dec 2002 08:48:59 -0500
Yield: 4 servings
Page 1322
STEWBURNER'S VENISON CHILI WITH PAPAYA
1/2 lb dried black beans, rinsed

1 and picked over
1 1/2 lb venison stewing meat, cubed
1 (1/2-inch pieces)
2 tablespoon medium-hot chili powder
3 tablespoon mild olive oil
1/2 lb hot italian sausages,
1 casings removed
2 teaspoon dried oregano, crumbled
1 1/2 teaspoon salt
1 can (1 pound) italian plum
1 tomatoes, including the
1 juices
1 cup beef broth
1 sour cream
2 medium-ripe papayas, peeled,
1 seeded, and cubed (1/2-inch
1 pieces)
1 cup sliced scallions, green part
1 only
Place the beans and 1 quart water in a large, heavy saucepan and soak
overnight.
Combine the meat with the chili powder and 2 tablespoons of the olive
oil in a bowl.
Cover and refrigerate overnight.
Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot
over medium-high heat.
Working in batches, brown the venison on all sides, about 5 minutes

per batch.
With a slotted spoon, transfer the meat to a bowl.
Crumble the sausage into the pan. Cook, breaking up the lumps with a
fork, until the meat is no longer pink, about 3 minutes.
Stir in the onions and garlic, and cook for 5 minutes.
Reduce the heat to medium.

Page 1323
Stir in the oregano, cumin, salt, black pepper, and sugar and cook
until aromatic, 2 minutes.
Stir in the venison, tomatoes, red wine, beef broth, and tomato paste.
Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until the meat is very
tender, stirring occasionally, about 1-1/2 hours.
Meanwhile, bring the beans to a boil over high heat.
Reduce the heat to low and simmer until the beans are tender but not
mushy, about 1 hour, adding more water if necessary to keep the beans
covered.
Drain well.
Degrease the chili, then stir in the beans and vinegar.
Simmer 5 minutes. Adjust the seasoning, if necessary.
This chili should be thick, but can be thinned with broth, if

necessary.
Ladle the chili into large bowls. Top with sour cream, papayas, and
scallions.
Serve at once.
From: Nicole Routhier's Fruit Cookbook

From: "Lavannda Lavannda" <dulcedelavandate: Wed, 09 Apr 2003 08:51:17
~0500
Yield: 4 servings
Page 1324
STEWBURNER'S VENISON NECK RAGOUT WITH ONIONS
2 lb deer neck and shank

24 pearl onions
1 1/2 onion, chopped
1 lb fresh mushrooms, chopped
1 tablespoon tomato sauce
3 tablespoon wine, sherry or port
2 cup beef stock
2 cup wine, dry red
3 tablespoon flour
1/4 teaspoon salt
2 tablespoon butter
Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter
in a large steel or aluminum pot. Add 1 tsp olive oil to retard
burning. Brown deer chunks until well-seared, then add sherry or port
and cook for 10 minutes more. Remove from pot and set aside. To the
liquid remaining in the pan add pearl or chopped onion and brown
until golden. Add tomato paste, stirring in well. Add flour and stir
into mixture. Return deer to pot, adding stock. Add 1/3 the red wine,
bring to a boil, then simmer for 3 hours or until tender, adding wine
by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve
over buttered noodles or rice. From: "Stewburner"
<stewburner@sailorradate: Sun, 8 Dec 2002 07:14:30 -0500
Yield: 4 servings
STEWED PIGEONS (HEIRLOOM)
1 method only
Clean and stuff with onion dressing, thyme, etc. Do not sew up; take
five or more slices of salt pork, let it fry awhile in a pot so that
the fat comes out and it begins to brown a little; then lay the
pigeons all around in the fat, leaving he pork still in; add hot
water enough to partially cover them; cover tightly and boil and hour
or so until tender; then turn off some of the liquid and keep turning
them so they will brown nicely; then heat and add the liquor poured
off; add extra thyme, pepper, and keep turning until the pigeons and
gravy are nicely browned. Thicken with a little flour, and serve with
the gravy poured over them; garnish with parsley.
From The White House Cookbook (1929)
Yield: 1 servings
Page 1325
STEWED RABBIT > DAVID RUGGERIO, "LITTLE ITALY"
1 fryer rabbit, about 3 1/2

1 lb cut into eighths and
1 fat removed
1 salt and pepper
1/4 cup olive oil
1/4 lb pancetta, cut into small
1 dice
3 centiliter garlic, smashed
2 cup cremini mushrooms, washed
1 and cut in half (if not
1 available, use button
1 mushrooms)
3 pepperoncini, seeded and
1 chopped
4 tomatoes, peeled, seeded
1 and diced
2 sprigs fresh oregano
2 tablespoon capers, rinsed
Season the rabbit well with salt and pepper.
Heat the olive oil in a large saute pan. Fry the rabbit pieces in the
oil over medium heat until they are nicely browned. Once browned,
remove the pieces from the pan and keep in a warm place. Leave the
oil in the pan.
Brown the pancetta in the oil. Add the onion and cook for 4 minutes
over medium heat. Add the garlic and saute for 2 minutes. Add the
mushrooms and cook for 3 minutes, then add the wine. Cook the mixture
until the wine is reduced by half. Add the pepperoncini, tomatoes,
chicken stock, thyme and oregano. Place the rabbit pieces back in the
pan and continue to simmer for 15 minutes.
After 15 minutes, mix in the capers, spoon equal portions of the dish
onto warm plates and serve immediately.
Yield: 4 servings
SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW

#CL9059 From: Dave Drum Date: 22 Feb 98
Yield: 4 servings
Page 1326
STEWED RABBIT MOUNTAIN STYLE
1 rabbit
2 tablespoon cooking fat
1 teaspoon salt
1/2 teaspoon pepper
3 bay leaves
1 stalk celery
2 chopped onions
3 sprigs parsley
Cut rabbit into serving pieces and brown in fat. Add salt, pepper,
and enough water to cover rabbit. Simmer for 30 minutes, then add
remaining ingredients. Cook until tender, about an hour. Thicken
gravy with tablespoon of flour, if desired.
Source: http://www.SailorRandR.com/recipes/ From: "Stewburner"

<stewburner@sailorradate: Sat, 28 Dec 2002 09:36:51 ~0500
Yield: 2 servings
STEWED SQUIRRELS^
2 squirrels
2 quart boiling water
1/2 lb fresh corn
1/4 lb fresh lima beans
3 or 4 tomatoes, chopped
2 or 3 potatoes, in chunks
1/2 onion, sliced
3 tablespoon butter
Cut the squirrels into pieces. Put into the boiling water along with
the rest of the ingredients, except the butter. cover and simmer for
about 2 hours; add the butter and simmer another 15 minutes. Bring to
a full boil, remove from the stove and serve. By the way, grey
squirrel is even better than red squirrel and they are both better
tasting when hunted in the fall. Young squirrels may be fried. Many
of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos
and all.

by Carolyn Shaw 5-95
Yield: 4 servings
Page 1327
STIR FRIED MOOSE W/ASPARAGUS & RED PEPPERS IN BLACK BEAN
1 lb moose (or any venison) cut

1 into thin strips.
1 bunch fresh young asparagus
1 fresh sweet red pepper
1 bunch fresh green onions
2 tablespoon black bean sauce w/garlic
3 tablespoon oil
1 cup beef broth
1/2 cup cold water
1 (optional) red pepper to
1 taste
Marinate thinly sliced meat in soy sauce for about 1 hour. Cut
asparagus into 3" pieces. Cut pepper in half, core, and cut into thin
strips. Cut green onion in 1/2" pieces, including the tops. Add corn
starch to cold water in jar and shake.
Heat oil in wok. (put red pepper in oil now if desired)
When oil is hot add meat and stir fry till outside is sealed. Add
asparagas and red pepper. Cook till near prefered doneness. Add
onions, stir a few seconds, add black bean sauce, add broth (use
canned not bullion) and stir till heated. Shake corn starch and add
to mix to thicken. Make sure to keep stiring as corn starch thickens.
Serve over steamed rice &/or chow mein noodles.
Every now and then I like to do something jazzy with the game meat.
One key thing (IMHO) is thin fresh small stalked asparagus that you
can get this time of year. Forget those one's with 3/4" stalks of
wood. Also, I think this dish ranks as one of the most beautiful!
Dean Johnson <lcdjohns@antelope.wcc.edu> Cheyenne, WY
Yield: 1 servings
Page 1328
STIR-FRIED BUFFALO IN BLACK-BEAN SAUCE
1 stephen ceideburg
----SAUCE----
3/4 cup dried black beans, soaked overnight; , drained
3 cup defatted chicken stock
1 1/2 teaspoon chopped fresh ginger
2 cloves garlic, minced or pressed
1 ancho chile *
3 tablespoon sherry wine vinegar
1/2 teaspoon salt
----INDIAN BREAD STICKS----
1/2 cup low-fat milk, warmed
3 green onions, finely chopped
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cup all-purpose flour
1 nonstick vegetable spray
----STIRFRY----
8 oz buffalo or beef flank steak
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely chopped
1 small carrot, julienne cut
1/2 poblano chile **
1/2 small red onion, julienne cut
2 bunch watercress (8 ounces) ***
* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)
This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
in California. It's an example of how executive chef Gerard Thompson
combines ingredients, flavors and textures of diverse ethnic origins.
To make sauce: Combine black beans, chicken stock, ginger, garlic,

chile and vinegar in a medium-size saucepan and bring to a boil over
medium-high heat. Reduce heat and simmer, covered, until beans are
tender, about 1 hour. Pour into blender or food processor, add the
salt and blend until smooth.
To make breadsticks: While sauce is simmering, preheat oven to 375

degrees. Combine warm milk, baking powder, green onions, salt and
pepper; mix well. Add flour and knead until the dough becomes smooth,
adding more flour if needed, about 3 to 5 minutes. Allow to rest 30
minutes at room temperature.
Divide dough into 12 equal pieces. Shape each piece into a bread
stick and place them on a baking sheet that has been sprayed with
nonstick vegetable coating. Lightly spray the bread sticks with the
nonstick coating and bake until golden brown on the bottom, about 10
to 15 minutes. Turn bread sticks over and bake until other side is
Page 1329
lightly browned, about 5 more minutes.
To make stir-fry: Trim all visible fat from meat and cut, against the
grain, into quarter-inch strips. Place oil in a nonstick skillet or
wok over high heat. Immediately add meat and toss two times. Add
ginger and garlic and toss two more times. Add carrot, chile and
onion, toss twice more and remove from heat. Add watercress and toss
again to mix well.
To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
1 cup of meat mixture and arrange 3 bread sticks in a triangular
pattern on each plate.
Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.
Makes 4 servings.
Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat;

1,360 milligrams sodium.
From the Oregonian's FOODday, 1/26/93.
Yield: 4 servings
Page 1330
STIR-FRIED KANGAROO STRIPS W/ BOK CHOY & CHILIE BLACK BEA
400 gm kangaroo fillet, trimmed and sliced; into thin strips

1 bunch baby bok choy, washed
2 teaspoon birdseye chillies, chopped
1 teaspoon shallots (not spring onions), chopp; ed
1 teaspoon garlic cloves, chopped
1 teaspoon fresh green ginger, chopped
25 ml chinese brown rice wine
1 tablespoon black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 teaspoon fish sauce
1 teaspoon freshly ground black pepper.
Trim bok choy leaves, slice larger ones in half lengthways, leaving
stalks attached. Heat some oil in wok; add shallots, 3/4 of
chillies, 3/4 of garlic and ginger and saute quickly for 30 secs
until aromatic. Add the brown rice wine and reduce until it thickens.
Add black beans, stock, soy sauce, and bring to boil. Cook for five
minutes then take off heat and set aside.
Heat some oil in a clean wok; add the remaining garlic and chillies,
then kangaroo strips. Toss quickly for a few seconds over high heat.
Add the warm sauce and the bok choy leaves. Cook quickly for a few
seconds until leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto centre of
plate and serve immediately.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Posted by Stephen Ceideberg; June 4 1993.
Yield: 4 servings
Page 1331
STRIPS, CUBES, OR CHUNKS OF MEAT
1 bear,
1 beef,
1 lamb,
1 pork,
1 sausage,
1 veal,
1 venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak

strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack--Precook meat until rare by roasting, stewing, or browning

in a small amount of fat. Add 1 teaspoons of salt per quart to the
jar, if desired. Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice, especially with wild game),
leaving 1-inch headspace.
Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired.

Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add
liquid.
Adjust lids and process following the recommendations in Table 1 or

Table 1. Recommended process time for Strips, Cubes, or Chunks of

Meat in a dial-gauge pressure canner.

2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Strips, Cubes, or Chunks of

Meat in a weighted-gauge pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75
======================================================= === * USDA

Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Yield: 1 text
Page 1332
STUFFAT TAL-FENEK RABBIT STEW
1 full sized rabbit

1 12 ozs chicken broth (can be
1 home made)
2 cup frozen peas (or dehydrated)
2 chicken bullion cubes (knoor
1 is best)
1 12 ozs can italian sauce (or
1 stewed tomatoes)
1 half cup strong red wine
Cut rabbit into serving portions, and fry in oil for about 15 minutes.
Remove rabbit from the pan and use the same oil to cook the chopped up
oinion. In the bottom of a pot (large enough to contain the rabbit),
place the cooked onion, broth, and bullions. Lay the rabbit on top,
then add peas, sauce and wine to the sides of the rabbit. Cover the
rabbit with water and bring to a boil. Turn the heat down and simmer
for at least one and a half hours or untill the rabbit is tender and
the water has been reduced. The dish is best served as
sauce/compliment to spaghetti. Make sure the spaghetti is washed
after cooking or it will gum up, lay on a platter and top with
rabbit, then cover in the sauce. This is but one variation of rabbit
stew.
(Recipe by Raymond Micallef: micallef@sat.net)
www.fred.net/malta/
Yield: 4 servings
Page 1333
STUFFED BONELESS PHEASANT
1 whl pheasant, about 3 lb.

1 forcemeat, stuffing:
1/2 lb diced pheasant meat
1/4 lb boiled ham, cut into 1 in.
1 cubes
1 lb pork butt, cut into 1 in.
1 cubes
1/4 lb chicken livers
5 bay leaves
2 1/2 teaspoon salt
1/2 cup celery
1/2 cup brandy
1 cup port wine
1 egg white
1/4 cup finely chopped parsley
1 pheasant skin
2 quart dark chicken stock
2 cup red wine
1 fresh thyme sprigs
8 peppercorns
Boning the pheasant and removing the meat: 1 whl pheasant, about 3
lb.
Carefully bone the pheasant, begin by making an incision down the skin
of the back, from the heat to the tail. Remove the meat until the bird
is bare leaving the skin intact. Remove the wings and legs. Dice the
removed meat and set aside. Spread the skin flat and season with salt
and pepper. Set the skin aside.....
Preheat the oven to 350 degrees F. In a large mixing bowl, combine

the pheasant, ham, pork, and chicken livers, together. Add 3 of the
bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery,
onions, garlic, shallots, brandy, and port. Toss to mix well. Cover
and refrigerate for 24 hours. Remove the mixture from the
refrigerator and drain for 2 to 3 minutes, discard the liquid. Remove
the bay leaves. Using a grinding machine with 1/4 in. die
attachment, grind the meat through once. Transfer the meat to a
mixing bowl and fold in the egg white and parsley. Turn the forcemeat
onto the pheasant skin. Fold the skin over the forcemeat and
completely wrap the forcemeat. Using a needle with twine, sew up the
edges of the skin. Wrap the ballotine with cheese cloth and tie the
ends. In a braising pan, add the dark chicken reduction, red wine,
fresh thyme sprigs, peppercorns and remaining bay leaves. Place the
ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or
Page 1334
until the internal temperature reaches 170 degrees F. Remove the

ballotine from the braising liquid and remove the cheesecloth. Allow
the ballotine to rest for 10 minutes before slicing. This can be
served hot or cold.
Yield: 12 servings

SHOW #EE2424
Yield: 4 servings
STUFFED MOOSE HEART
1 moose heart
1 stock of celery, chopped
1/2 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon pepper
1 flour, salt and pepper for dredging; .
Wipe heart with a damp cloth, soak overnight in salted water, then
drain.
Mix stuffing ingredients in order given.
Drain the heart, hollow out the top and stuff with the sage dressing,
then close the opening.
Dredge heart in flour, salt and pepper.
Dot with butter or dripping.
Place in a covered roaster and bake in a 325 degree oven until done,
about
3 hours, basting occasionally.
*from _Northern Cookbook_ edited by Eleanor Ellis. Information Canada,

Ottawa 1973. (out of print)
typos by Bert Christensen

Toronto, Ontario
Yield: 4 servings
Page 1335
STUFFED MOOSE ROUND STEAK SUPREME
3 lb moose round steak

1 stick butter
1 lb ground venison
1 cup water
1/2 cup burgundy
Melt 1/2 stick butter in large heavy skillet at low heat. Brown
onion, adding ground venison and pin nuts. Tenderize steak with meat
tenderizer using directions on bottle. Lay steak on floured board.
Spread ground meat mixture on round steak and roll up as a jelly
roll. Tie with butcher string. Melt remaining butter and brown steak
on all sides. Add water and burgundy. Cover and steam for two hours
or until tender.
~-
Yield: 1 servings
STUFFED MORELS WITH WILD LEEKS
6 large morel mushrooms

3 tablespoon butter, melted
12 wild leeks
1/2 cup diced ham
1/2 cup grated sharp cheddar cheese
1 salt and pepper
Steam morels until limp (about 3 minutes). Slice lengthwise along one
side. Slice bulbs and chop leaves of wild leeks; mix thoroughly with
butter, ham, and cheese. Season with salt and pepper to taste. Stuff
mixture into morels; close-up mushrooms and place in buttered
casserole. Cover and bake at 350 degrees for 20 minutes. Serves 6.
From: <rfarner@tellico.Net>
Yield: 4 servings
Page 1336
STUFFED MUSKOX TENDERLOIN WITH CRANBERRY COULIS
4 oz muskox tenderloin; butterflied and slightl

2 oz swiss cheese; thinly sliced
1 mushroom; sliced
4 small broccoli florets
----CRANBERRY COULIS----
4 tablespoon cranberries
2 teaspoon orange juice; fresh squeezed
----SIDE DISH----
1 tablespoon butter
1/2 centiliter garlic; finely minced
1 assorted fresh veggies
1 medium potato; boiled
1 dash tabasco
Simmer the cranberries in the orange juice until they just start to
burst. Set aside and keep warm.
Stuff the muskox with the cheese, mushroom and broccoli and roll it
up and tie it with string. Bake for 25 minutes at 350 F. Untie the
muskox and top with cranberry coulis.
Serve with fresh vegetables sauted in garlic butter and sprinkled with
lemon juice and a boiled potato marinaded hot for a few minutes in
soya and tabasco.
Original recipe: Dwight Hickey, Executive Chef, YK Inn, Yellowknife,

NWT. Source: News North, Jan.23, 98
Posted by: Jim Weller
Yield: 1 servings
Page 1337
STUFFED PHEASANT ROULADE
3 lb pheasant
1/2 cup chopped toasted pecans
1/2 cup dried cherries
1 cup crumbled day-old cornbread
1 salt and pepper
4 slc bacon
Have your butcher bone out pheasant in one piece, cutting open back.
Combine pecans, cherries, cornbread and stock; season to taste with

salt and pepper. Season pheasant inside and out; fill it up with
stuffing. Roll up pheasant to fully enclose stuffing and place in a
roasting pan, seam-side down. Wrap bacon securely around bird,
tucking it under to secure. Roast until an instant-reading
thermometer inserted in thigh area registers 180 degrees F, 25 to 30
minutes. Transfer roulade to a serving platter and slice at table.
Yield: 2 servings

SHOW #EE112
Yield: 4 servings
STUFFED POSSUM ROAST
1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
1 bag stuffing; any kind is fine
pepper to taste
Preheat oven to 350ºF. Soak possum in cold salt water for

12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum cavity with
prepared stuffing. Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes, bay
leaves,
celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 ºF; cook for
Page 1338
1 hour or until done.
STUFFED PUMPKIN
15 -pound pumpkin
2 teaspoons salt
2 tablespoons vegetable oil or rendered fat
1 pound buffalo,venison or beef
1 chopped onion
1 cup wild rice, cooked
3 eggs, beaten
1 tablespoon dried sage, crushed
It's harvest time and pumpkins are everywhere. Here is a recipe from the
Lakota tribe.
1. Cook wild rice according to package directions. It doesn't take much
wild rice to make a cup of cooked rice.
2. Preheat oven to 350 degrees
3. Cut off top fo pumpkin and remove seeds.
4. Run a fork over the entire inside surface of the pumpkin, creating
grooves in the flesh.
5. Rub 1 teaspoon salt and mustard into the grooves.
6. Heat oil in a large skillet. Add meat and onions, and cook over medium
heat until browned.
7. Take skillet off heat, and stir in rice, eggs, remaining salt, sage, and
pepper.
8. Stuff mixture into pumpkin.
9. Put a little water in a shallow baking pan, and place pumpkin in pan.
10. Bake 1 1/2 hours, adding water to pan as needed to avoid scorching.
11. Remove from oven, cut in wedges, and serve.
Page 1339
STUFFED QUAIL
2 quail
----STUFFING----
2 carrots, finely chopped
100 gm lean pork, finely chopped
1/2 cup chopped mixed herbs (parsley,oregan; o,rosemary)
1 salt and pepper
100 ml vin santo (italian dessert wine)
Place stuffing ingredients in a flat dish and steam gently in the

oven at about 250'C for 15 min. Allow to cool for about 10 min, then
add a beaten egg and process until a thick paste is produced.
Take a boned quail and spread it out, skin side down on a board.
Season with freshly ground black pepper and place half of the
stuffing on the bird. Reshape the bird around the stuffing and tie in
place with either string or cocktail sticks. Repeat with the other
bird. Place both birds in the dish used for cooking the stuffing. Dot
with butter and cook in a moderately hot oven for about 40 min, until
golden brown. Serve with freshly steamed veg and spuds, to rapturous
applause!
Boning those quail.
If you can find a butcher stupid enough to do this then I would

recommend this, however if you can't it is fiddly, but not difficult,
and definately worthwhile. Place the bird, breast down on a board and
cut along the back bone, from end to end. Pull the skin and meat back
away from the bone. When you reach the joints for the legs and wings
use a heavy knife to break the joint. The bone should pop out of the
sockets fairly easily. Keep pulling the meat off the breast bone,
using a knife if neccesary. Finally you should be able to remove the
backbone, ribcage, and brest bone as one. The leg and wing bones can
be left in place, and in fact help maintain shape during reforming,
and cooking. This took me about 20 minutes for the first one, and
about half as long for the second.
I haven't done an in depth study but it would seem that this recipe is
fairly low in fat, especially if you leave the wine out and replace
it with stock? (chicken??, veg?). It is also cheap at less than three
pounds per head. Enjoy!
Yield: 2 servings
Page 1340
STUFFED QUAIL FROM THE RESTAURANT "COTTAGE FLEURI" IN ELS
4 quails
200 gm chopped meat
200 gm fresh white
1 mushrooms
1 onion
1 shallot
1 bouquet parsley
100 gm duck mousse
Remove the bones from the quail. Prepare the stuffing by combining a
mushroom duxelle, chopped meat, onion, shallot, parsley and duck
mousse. Stuff the quails. Half-cook the quails in a pan with a little
butter and oil. Bake them in the oven at 250°C for 10 minutes.
Deglaze the pan juices with a little red wine, a touch of tomato
concentrate, and two soup spoons of veal stock. Bind the sauce with
butter. Pour the sauce over the quails and serve with spring
vegetables.
Alsatian recipes from www.strasbourg.com
From: Ruth Hanschka Date: 19 Sep 97 National

Cooking Echo Ä
Yield: 1 servings
Page 1341
STUFFED RABBIT
1 rabbit
2 oz butter
2 oz flour
10 fl oz stock
2 cup breadcrumbs
1 large onion
2 single large cooking apples
1 teaspoon thyme
1 tablespoon sugar
1 teaspoon salt
1 oz butter
1 egg
1 pepper to taste
Wash and dry rabbit. Chop onions and fry gently in 2 oz of the
butter. Peel apples and chop; add to onions and fry until soft. Mix
onions, apple and butter with all other stuffing ingredients, and
brown quickly in remaining butter. Place rabbit in a casserole,
stuff, surround with excess stuffing, add well-seasoned stock, and
cook for 1 3/4 hours, or until tender, at 350F.
Yield: 4 servings
STUFFED RABBIT, ARMAGH STYLE (IRISH)
1 rabbit
2 oz butter
2 oz flour
10 fl oz stock
2 cup breadcrumbs
1 large onion
2 single large cooking apples
1 teaspoon thyme
1 tablespoon sugar
1 teaspoon salt
1 oz butter
1 egg
1 pepper to taste
Wash and dry rabbit. Chop onions and fry gently in 2 oz of the
butter. Peel apples and chop; add to onions and fry until soft. Mix
onions, apple and butter with all other stuffing ingredients, and
brown quickly in remaining butter. Place rabbit in a casserole,
stuff, surround with excess stuffing, add well-seasoned stock, and
cook for 1 3/4 hours, or until tender, at 350F.
Yield: 4 servings
Page 1342
STUFFED STEAKS
1 1/2 slices day old bread

1/2 teaspoon salt
2 teaspoon green pepper, finely chopped
2 teaspoon onions, minced
2 teaspoon celery, finely chopped
1 salt
1 flour
2 club steaks, 1 thick, elk or deer
1/2 cup water
Make a dressing by combining bread, broken in small pieces, 1/2

teaspoon salt, green pepper, onion and celery. Salt steaks and
dredge with flour. Cut slits halfway through steaks and fill with
dressing. Using a pressure pan, brown steaks in margarine or butter.
Add 1/2 cup of water and cook at 10 psi about 20 minutes.

(18:18)
Yield: 4 servings
STUFFED VENISON NECK ROAST
1 large venison neck

1 1/2 loaves of dried bread
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2 onions, chopped
2 teaspoon sage
1 water
Bone large neck. Leave open and salt and pepper well. Let stand for
1/2 hour to let salt and pepper work in. In large mixing bowl or
pan, make dressing by breaking up dry bread, adding 1 teaspoon salt
and 1/2 teaspoon pepper, eggs, chopped onions, enough water to
moisten well. Add 2 teaspoons sage. Test to see if it is enough.
Add more sage if needed.
Lay neck roast in baking pan. Spread half of dresisng on it. Then
roll it up like a jellyroll. Put remaining dressing around roast and
cover. Bake at 350F for 2 1/2 hours.
Yield: 7 servings
Page 1343
STUFFED VENISON PINWHEELS
2 whole venison backstraps,

1 rolled out 1/4 in. thick
1 quart whole milk
2 teaspoon wild game seasoning
1 lb velveeta cheese
1 can rotel tomatoes with diced
1 chiles
2 lb thinly sliced lean bacon
1/2 cup thinly sliced green onions
8 cloves garlic, finely mince
First, prepare the backstrap fillet. It's an extremely tender tubelike

piece of meat about 12 inches long and 2 to 3 inches in diameter. And
because of its shape, it can be cut around the perimeter, 1/4 inch
thick, and rolled out flat. To do this, you need a very sharp knife.
Start by laying out the fillet perpendicular to your body and making
a shallow slice about 1/4 inch deep in the meat. Then, as if slicing
through and unrolling paper towels from a roll, begin working around
the outside perimeter of the fillet until the backstrap comes out
looking like a round steak. It takes a little practice to do ... but
you can do it! When the meat is ready, place both pieces into a glass
or plastic container and cover them with whole milk. You want to
marinate the venison for at least 6 hours, but preferably overnight.
The milk tenderizes the deer and helps to remove any unwanted gamey
flavor. After the marination process, remove the meat from the milk
(you can discard the milk), and pat the venison dry with several
paper towels. Then liberally sprinkle both sides with wild game
seasoning and rub it briskly into the meat. At this point, preheat
your oven to 400 degrees. Then, in your food processor, mix together
the Velveeta cheese and the Rotel tomatoes until smooth and creamy.
When you're ready to make the pinwheels, spread a thin layer of the
cheese mixture evenly over one side of the deer. Then place a layer
of bacon strips - side by side - on top of the cheese. Finish up the
preparation by lightly sprinkling on a little sliced green onions and
a little minced garlic. Now tightly roll up the flattened fillets and
set them aside momentarily. Then on the same work surface, lay out
another 8 to 10 strips of bacon side by side and put one of the
rolled backstraps on top of them. Now wrap the bacon strips around
the venison and pin them in place with toothpicks. When you are
finished, the backstrap should be completely encased in bacon strips.
Repeat with the other backstrap. All that's left is to take a sharp
knife, slice the rolled venison into 2 inch thick pinwheels, position
them on a shallow cookie sheet, and bake them - uncovered - in the
oven for about 40 to 45 minutes. You'll notice that a light sauce
will form in the bottom of the cookie sheet; you can use this to
baste the pinwheels as they cook. The one thing you don't want to do
is overcook the venison - it will come out dry and chewy instead of
juicy and tender if you do! Chef's Note: If you don't have wild game
seasoning on hand, you can lightly sprinkle the venison with salt,
black pepper, onion powder, garlic powder, and sweet basil as a
substitute. Unfortunately, most spice manufacturers don't make a
premixed wild game seasoning, but my company does. If you'd like me
Page 1344
to send you some, simply call 1-800-742-4231
Yield: 8 servings
Page 1345
STUFFED VENISON PINWHELLS
2 whole venison backstraps,

1 rolled out 1/4 in. thick
1 quart whole milk
2 teaspoon wild game seasoning
1 lb velveeta cheese
1 can rotel tomatoes with diced
1 chiles
2 lb thinly sliced lean bacon
1/2 cup thinly sliced green onions
8 cloves garlic, finely mince
First, prepare the backstrap fillet. It's an extremely tender tubelike

piece of meat about 12 inches long and 2 to 3 inches in diameter. And
because of its shape, it can be cut around the perimeter, 1/4 inch
thick, and rolled out flat. To do this, you need a very sharp knife.
Start by laying out the fillet perpendicular to your body and making
a shallow slice about 1/4 inch deep in the meat. Then, as if slicing
through and unrolling paper towels from a roll, begin working around
the outside perimeter of the fillet until the backstrap comes out
looking like a round steak. It takes a little practice to do ... but
you can do it! When the meat is ready, place both pieces into a glass
or plastic container and cover them with whole milk. You want to
marinate the venison for at least 6 hours, but preferably overnight.
The milk tenderizes the deer and helps to remove any unwanted gamey
flavor. After the marination process, remove the meat from the milk
(you can discard the milk), and pat the venison dry with several
paper towels. Then liberally sprinkle both sides with wild game
seasoning and rub it briskly into the meat. At this point, preheat
your oven to 400 degrees. Then, in your food processor, mix together
the Velveeta cheese and the Rotel tomatoes until smooth and creamy.
When you're ready to make the pinwheels, spread a thin layer of the
cheese mixture evenly over one side of the deer. Then place a layer
of bacon strips - side by side - on top of the cheese. Finish up the
preparation by lightly sprinkling on a little sliced green onions and
a little minced garlic. Now tightly roll up the flattened fillets and
set them aside momentarily. Then on the same work surface, lay out
another 8 to 10 strips of bacon side by side and put one of the
rolled backstraps on top of them. Now wrap the bacon strips around
the venison and pin them in place with toothpicks. When you are
finished, the backstrap should be completely encased in bacon strips.
Repeat with the other backstrap. All that's left is to take a sharp
knife, slice the rolled venison into 2 inch thick pinwheels, position
them on a shallow cookie sheet, and bake them - uncovered - in the
oven for about 40 to 45 minutes. You'll notice that a light sauce
will form in the bottom of the cookie sheet; you can use this to
baste the pinwheels as they cook. The one thing you don't want to do
is overcook the venison - it will come out dry and chewy instead of
juicy and tender if you do! Chef's Note: If you don't have wild game
seasoning on hand, you can lightly sprinkle the venison with salt,
black pepper, onion powder, garlic powder, and sweet basil as a
substitute. Unfortunately, most spice manufacturers don't make a
premixed wild game seasoning, but my company does. If you'd like me
Page 1346
to send you some, simply call 1-800-742-4231
Yield: 8 servings
STUFFED VENISON SHOULDER
1 venison shoulder
1 rosemary
1 cup chopped ham
1 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 carrot
1 onion; chopped
1/2 cup mushrooms
1 clove garlic; crushed
1 cup white wine
Bone the shoulder. Rub lightly with crushed dried rosemary. Stuff
shoulder with combined ham, bread crumbs, salt, and pepper. Sew the
shoulder. Braise carrot, onion, mushrooms, garlic, and wine. Cook
until tender in moderate oven (300F), allowing 30 mintues to the
pound.

Yield: 1 servings
STUFFED VENISON TENDERLOIN
1 1/2 lb tenderloin
10 sun-dried tomatoes in olive
1 oil
10 basil leaves
6 slice bacon
Butterfly the tenderloin about 1/2 to 3/4 inch thick. Lay sun-dried
tomatoes (leaving some of the oil on them) along one long edge, top
with basil leaves and sprinkle the pine nuts alongside. Roll up
jelly roll fashion. Wrap meat in bacon slices. In medium skillet
over medium heat, fry the meat until the bacon is crisp on all sides
(8-10 minutes). Transfer to an oven proof dish and bake in preheated
350 degree oven for 30 minutes or until desired doneness is reached
(cut to test).
From: Rrr57@aol.Com (Rrr57) Date: 14 Oct 1997 04:31:24 -0600
Yield: 4 servings
Page 1347
STUFFED WILD TURKEY
1 (10 lbs) wild turkey

1 [dressed]
8 slice bacon
1 cup onion [chopped]
1/4 cup celery [chopped]
1/2 cup water
1 pkg corn bread stuffing mix
1 [herb-seasoned]
1 (cube) chicken bouillon
1/2 cup hot water
1/2 cup burgundy
6 slice bacon
1/2 cup burgundy
1) Rinse the bird and pat dry inside and out. Brown 8 slices of
bacon in a skillet `til CRISP, then drain reserving the drippings. 2)
Saut‚ the onions and celery in the bacon drippings in a skillet `til
brown, and add « cup of water and simmer fo 5 min... 3) Combine the
stuffing mix, boullion cube (dissolved in « c of hot water), « c
burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and
truss the turkey... 4) Place the bird in a roaster and arrange 4
slices of bacon across the breast. Wrap 1 bacon slice around each leg
and cover tightly with foil. 5) Place the lid on the roaster and bake
at 300ø for 4« hours. Pour remaining burgundy over the turkey and
bake uncovered for 40 more min. basting every 10 min... 6) Let stand
for 10 min. before slicing and serve...
cookbook re-typed for you with permission by Fred Goslin in Watertown
Yield: 6 servings
STUFFING FOR SQUAB, NO. 2 - WITH LIVERS
2 tablespoon butter
2 eggs; well beaten
6 squab livers
1 salt and pepper
1 fresh bread crumbs
Cream butter; add eggs, well beaten; add the livers, finely chopped
and the hearts, if desired; season with salt and pepper and add
enough bread crumbs to form a soft dressing that will drop from the
spoon.
From The Settlement Cookbook, 1951 ed.
MMed by Dave Sacerdote

Page 1348
Yield: 1 batch
SUAASAT
By: Ulla Uhrskov, Nuuk, Greenland
1 kg (2 lbs) meat (seal, whale,reindeer or lamb)

1 onion
2 carrots
frozen or dried potherbs(leafy herb; used forseasoning)
2 litres (8 cups) cold water
2/3 c pudding rice or whole or
broken barley groats
salt
Add cold water, meat, vegetables and potherbs to pot and boil heavily
until meat is nearly tender. Add rice or barley groats and boil
again. Add salt to taste.
'Takanna mamassaqaat' (Here it is, it tastes good)
Yield: 8 servings
SUCCOTASH
4 strips bacon, diced

1 10 -oz. package frozen corn kernels
1 16 -oz. package frozen lima beans
4 tbsp. unsalted butter
3/4 cup milk
n recent years, I have discovered that there are different types of

succotash depending on which region of the country you are from. The
Pennsylvania Dutch succotash that I know and love is always made with
corn and lima beans. Sometimes they are just buttered, but most often
a little milk or cream is added, as in this recipe.
Fry bacon in large saucepan until crisp; drain thoroughly, reserving
enough grease to sauté the onions. Sauté the onion until soft. Add
the lima beans and water per package directions. Cook until slightly
tender; add the corn and cook until beans are done. Thoroughly drain
the water. Add the bacon bits and butter; combine until melted. Add
the milk and stir throughly. Add salt and pepper to taste.
Note: The amounts given here may be altered in any way to serve more
or less. The amount of milk used depends on how milky you prefer the
dish.
Yield: serves 4
Page 1349
SUCCOTASH SENECA
By: Our Mother Corn. C 1981 Mather, Fernandes, Brescia
green corn with kernels removed

fresh shelled beans
enough water to cover
cubed salt pork
Mix the corn and beans and cover with water. Cook the mixture over
medium heat for about a half hour. (Be sure to stir the mixture to avoid
scorching.) Add pepper and salt and salt pork if desired.
SUCCOTASH SENECA
1 green corn with kernels

1 removed
1 fresh shelled beans
1 enough water to cover
1 cubed salt pork
Mix the corn and beans and cover with water. Cook the mixture over
medium heat for about a half hour. (Be sure to stir the mixture to
avoid scorching.) Add pepper and salt and salt pork if desired.
FROM: Our Mother Corn, Mather/Fernandes/Brescia 1981
RECIPES FROM THE WOODLAND CULTURE AREA

http://www.2020tech.com/thanks/temp.html#prayer
From: "Hill8628" <hill8628@netzero.Net>
Yield: 4 servings
Page 1350
SUGAR-CURED KANGAROO, BARBEQUED
2 kg kangaroo back-strap, sinews trimmed

25 gm black peppercorns, coarsely crushed
125 gm coarse sea salt
125 gm sugar
100 gm fresh thyme
1 olive oil, to brush
Mix the salt, sugar, peppercorns, juniper berries and thyme. Evenly
spread the fillets with the mixture, place in a plastic tray and seal
well. Weigh the tray down with a similar size tray inserted as a lid
with weights, and leave in the refridgerator overnight.
Take the fillets from the tray and wipe off any excess moisture.
Brush with olive oil and bake on a very hot grill. Cooking time will
depend on the thickness of the fillets and may be as little as 4
minutes but no longer than 10 minutes. After the fillet is cooked it
is essential to rest the meat for at least 15 minutes before serving.
Serve with horseradish cream and a salad of bitter lettuces.
ALTERNATIVE: Use 'well-aged' old beef skirt fillet.
[If using beef, then I prefer the skirt steak to be lightly smoked
before hanging/aging and then served with an endive and blueberry
salad with a light vinaigrette - Kevin Symons] From: Kevin Jcjd
Symons Date: 22 Nov 97
Yield: 4 servings
SUNFLOWER GRAVY
1/4 cup chopped bacon

6 tbs.. sunflower meal
1 tbs.. cornstarch
2 cups water
3 tbs.. chopped onion
salt
Fry bacon and onion until dark brown. Add sunflower meal, cornstarch and
salt and cook for a minute, stirring, slowly add water, while stifling.
Lower heat and cook until thick. Add more water if necessary. Use as a
sauce for vegetables or mush.
Page 1351
SWEET 'N SPICY BROILED RABBIT
1 fryer rabbit -cut into servings pie; ces

1 cup onions; finely chopped
1/2 cup lemon juice
2 tablespoon honey
1 tablespoon chili pepper
1 teaspoon salt
1/8 teaspoon pepper; optional
Saute bacon in frying pan over low heat until lightly brown. Add
onion and garlic; cook just until onion is tender. Add lemon juice,
honey, curry powder, chili pepper and salt. Mix and simmer 2 to 3
minutes. Cover; let stand in refrigerator 2 to 3 hours to let flavors
blend. Arrange rabbit pieces in a shallow dish; spoon sauce over
pieces. Cover and marinate 3 to 6 hours, or over night, in
refrigerator.
Drain pieces and save sauce. Place pieces on a rack in broiling pan.
Place in broiler so top of meat is about 4" from source of heat.
Broil 12 to 15 minutes on first side, turn, broil 10 to 12 minutes on
second side. Brush frequently with marinade while broiling. This may
be grilled on charcoal grille using same procedures.
The preceding recipe is from the American Rabbit Breeder's Association

Domestic Rabbit Cook Book. Copies of the Domestic Rabbit Cook Book
containing over 600 rabbit recipes may be obtained at a cost of $5.00
plus S&H by contacting the ARBA at:
American Rabbit Breeder's Association

P.O. Box 426
Bloomington, Illnois 61702
Phone (309) 827-6623
Yield: 1 servings
Page 1352
SWEET PICKLED BEAVER

1/2 cup vinegar
1 tablespoon salt
2 teaspoon soda
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup dry white wine or apple juice
1 cup pineapple juice
1 juice and grated rind of 1 lemon
1. Wash beaver thoroughly with salt water, then let soak overnight in
enough cold water to cover, adding 1/2 cup vinegar and 1
tablespoon salt
to the water
2. The next day, remove the beaver from the brine, wash and cover
with a
reduce heat and simmer 10 minutes.
3. Drain and rinse the beaver, then place it in a clean pot. Add
water just
to cover. Sprinkle mixed pickling spice on top, bring to a boil,
reduce
heat and simmer 20 minutes.
4. Drain and rinse beaver, pat dry and place in a roaster.
5. Mix mustard, spices, sugar, wine and fruit juices and spread over
beaver.
6. Cover and raoast at 325 degrees F. until tender, basting

frequently.
From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs

and Northern Development, Ottawa 1973.
Yield: 1 servings
Page 1353
SWEET-BRAISED SPICED VENISON

1 approx
1 oz butter
1 salt
1 crushed
1/2 pint stout
1 redcurrant jelly
2 onions, chopped
6 allspice berries
4 cloves
4 bay leaves
1 needed

~0000
Yield: 4 servings
Page 1354
SWEET-SOUR VENISON WITH SWEET POTATO CHIPS
1 saddle of venison, 1.3 kg

3 sweet potatoes
1/2 pint huckleberries
1/2 teaspoon powdered ginger
15 centiliter red wine
2 garlic cloves
1 oil
1 s&p
Oven at 220C/425F.
Rub the meat with oil. Season it and roast it in a roasting pan for 40
min.
Meanwhile: peel the potatoes and slice them thin. Rinse and dry them.
Then deep-fry them in plenty of oil until they are golden. Drain on
absorbent paper; salt them and put them in a warm bowl.
When the meat is cooked, remove it to a warm plate and tent it with
foil.
Deglaze the roasting pan with vinegar. Pour the deglacage into a
casserole.
Peel and mince the garlic. Put it along with the berries in the
casserole with the vinegar. Add the wine and ginger. Bring to a boil
and allow to reduce to half.
Cut the meat into thin slices and arrange them on a serving plate.
Drizzle the sauce around and garnish with the chips.
Le bon accord : un jongieux (rouge, Savoie) Source : CuisineAZ.com

Yield: 6 servings
Page 1355
SWISS WHITEBILL STEAK
6 whitebill breasts
1/3 cup cooking fat
1 teaspoon salt
1 flour
1 cup boiling water
Rub whitebill breasts with salt. Pound all flour possible into the
meat. Sear in hot fat. Add water; cover, simmer slowly until
meat is tender. If desired, 1 cup tomatoes may be substituted for
the water, or 1/2 cup water may be used with the browned breast, and
1 cup sour cream added 30 minutes before cooking is completed
Yield: 1 servings
Page 1356
SYLVIA'S GOOSE BREAST W/ BLACK RASPBERRY SAUCE
1 goose breast (2 filets) or

2 duck breasts (4 filets)
1 skinned and boned.
1/4 cup soy sauce
1/4 cup olive oil
1 sauce:
1/4 cup black rasberry jelly
1/4 cup water
1 1/2 tablespoon dijon mustard
1/2 teaspoon steak sauce
1/4 teaspoon ground carraway seed
1/2 teaspoon salt
1/8 teaspoon pepper
Combine these ingredients in a shallow dish and marinate the breasts

for at least three hours, turning often. (I've marinated overnight
even) Remove filets from the marinade, place on foil on a pre-heated
broiler and broil about 10 minutes per side, about 5 inches from the
heat source. While the breasts are broiling, prepared the following
sauce on teh stove. When the breasts are done, slice then diagonally
across the grain and ladle the sauce over them. It's a nice
presentation.
Sauce:
Combine all ingredients and and heat. We like to serve this with wild
rice dish. This recipe comes from Sylvia Bashline in The Bounty of
the Earth Cookbook 1979. This is our favorite recipe for waterfowl. I
love to hunt ducks and geese but I've never been fond of any recipe,
except this one.
Mark Nelsen rec.hunting
Yield: 1 servings
Page 1357
TABASCO CLASSIC - VENISON CHOPS MARCHAND DE M
8 venison chops, 4 ounces each

1 1/4 teaspoon tabasco pepper sauce
1 salt
1/4 lb butter or margarine, soften
1/2 cup muscadine jelly
1/4 teaspoon salt
1 chopped fresh parsley
Avery Island and the country around it abound in game, especially wild
ducks and geese, snipe, woodcock, doves and deer. We age our venison
for at least four weeks and cook it rare. We use muscadine jelly from
Callaway Gardens for our sauce, but you can use any flavorful fruit
jelly, such as grape or guava. Season the chops with 1 teaspoon of
the Tabasco sauce and sprinkle them with salt. In a large skillet,
melt 1 tablespoon of the butter and the oil over medium-high heat. In
two batches, cook the chops for 5 minutes, turning once, and remove
to a warm platter.
Melt 2 tablespoons of the butter in the same skillet. Add the green
onions and cook, stirring frequently, for 3 minutes, or until tender.
Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2
cup. Stir in the jelly until it is melted. Add the remaining 1/4
teaspoon Tabasco sauce and salt to taste. Remove from the heat. Stir
in the remaining 5 tablespoons butter, a tablespoon at a time, until
the sauce is slightly thickened. Serve over the chops. Sprinkle with
parsley.
From: The Tabasco Cookbook.
Yield: 4 servings
Page 1358
TABASCO CLASSIC - VENISON CHOPS MARCHAND DE MUSCADINE
8 venison chops, 4 ounces each

1 1/4 teaspoon tabasco pepper sauce
1 salt
1/4 lb butter or margarine, soften
1/2 cup muscadine jelly
1/4 teaspoon salt
1 chopped fresh parsley
Avery Island and the country around it abound in game, especially wild
ducks and geese, snipe, woodcock, doves and deer. We age our venison
for at least four weeks and cook it rare. We use muscadine jelly
from Callaway Gardens for our sauce, but you can use any flavorful
fruit jelly, such as grape or guava.
Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle
them with salt. In a large skillet, melt 1 tablespoon of the butter
and the oil over medium-high heat. In two batches, cook the chops
for 5 minutes, turning once, and remove to a warm platter.
Melt 2 tablespoons of the butter in the same skillet. Add the green
onions and cook, stirring frequently, for 3 minutes, or until tender.
Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2
cup. Stir in the jelly until it is melted. Add the remaining 1/4
teaspoon Tabasco sauce and salt to taste. Remove from the heat. Stir
in the remaining 5 tablespoons butter, a tablespoon at a time, until
the sauce is slightly thickened. Serve over the chops. Sprinkle with
parsley.
http://www.SailorRandR.com/recipes/
From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 01:25:36
~0500
Yield: 4 servings
Page 1359
TAMARIND-GLAZED LAMB SKEWERS WITH DRIED-APRICOT RELISH
By: Bon Appétit July 2002
text
Glaze 1/2 cup seedless unsweetened tamarind paste* 1/2 cup fresh orange
juice 1/3 cup mild-flavored (light) molasses 1 teaspoon dried crushed red
pepper 3 tablespoons fresh lime juice Apricot relish 2 cups chopped dried
apricots 6 tablespoons fresh lemon juice 1/3 cup chopped fresh cilantro 2
tablespoons minced seeded red jalapeño chilies 2 tablespoons (packed)
golden brown sugar 2 tablespoons cracked coriander seeds 2 pounds boneless
leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops,
fat trimmed, meat cut into 1/2-inch pieces 1 large red onion, cut into
1/2-inch cubes 20 (about) 12-inch metal skewers For glaze: Bring first 4
ingredients to boil in small saucepan over high heat. Reduce heat and
simmer until reduced to 1 cup, stirring occasionally, about 8 minutes.
Remove from heat. Stir in lime juice. For apricot relish: Mix apricots
and next 5 ingredients in medium bowl to blend. Season relish to taste with
salt and pepper. (Glaze and relish can be made 1 day ahead; cover
separately and chill. Bring relish to room temperature. Stir glaze over
medium heat until heated through.) Thread lamb and onion pieces onto
skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be
prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high
heat). Sprinkle skewers with salt and pepper. Grill lamb to desired
doneness, turning once and basting with glaze during last minute of
grilling, about 2 minutes total for medium-rare. Transfer skewers to
platter. Serve with relish. * Available at Indian markets.
Yield: makes 6 appetiz
TENDER CARIBOU CUTLETS
3 lb tender cut caribou steak

2 cup bread crumbs
1 teaspoon garlic plus
2 eggs, lightly beaten
Pound steaks between sheets of waxed paper until ¼" thick. Dip steaks
in beaten egg, then in seasoned bread crumbs. Heat olive oil and
butter in a heavy skillet and fry steaks, a few at a time, over
medium heat until browned on both sides, about 10 minutes. You can
make a delicious creamy sauce if you like with the scrapings from the
skillet, 2 TB butter, stir in 2 TB flour until lightly browned, add 1
can of chicken broth & ¼ each of orange flavored liqueur and heavy
cream. Cook stirring constantly until thick and bubbly. Serve with
baked potato or use in your favorite recipe. From: Melody Sheline
<little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55 -0800 (
Yield: 4 servings
Page 1360
TENDER JERKY
10 lb deer, elk, moose, etc. ground

2/3 cup curing sugar or curing salt in a p; inch
1 teaspoon cardamom
1 teaspoon marjoram
1 tablespoon msg
1 1/2 teaspoon cayenne pepper
2 tablespoon water
Begin preparation by deboning and removing the tendons and fat from
the meat. It is important that you remove all fat or it will go
rancid. Either grind the meat yourself or have someone grind it for
you; a coarse grind gives the best results.
Mix the spices thoroughly and then add the spices a bit at a time
while kneading the meat like dough. Put the meat in the fridge for
at least 6 hours to allow the spices to work through the meat.
At this point you prepare the meat for jerking. If you have an
electric meat slicer, make the meat into logs about 4 x 14"; place
the meat in the fridge until it is solid but not frozen, and then
slice 1/8" slices from end to end. You'll end up with a big stack of
circular patties. If you don't have a slicer, roll the meat out to a
1/8" thickness between two pieces of wax paper. Remove the top paper
and score the meat into strips and place them in the freezer for
about 45 minutes. Remove the meat and break at the score marks.
Place the jerky on wire racks and place them in a 150 F. oven,
leaving the door ajar so moisture can escape and the heat does not
build up. Turn the jerky once or twice during drying and rotate the
racks if the jerky near the elements begins to dry too fast. On
09-21-97, DANA KERR said about "Beef Jerky".....
DK>Looking for recipes for making Beef Jerky from hamburger meat.
Here's the third:
From: Alan Burgstahler Date: 25 Sep 97 Recipes Ä
Yield: 1 servings
Page 1361
TEXAS "LAVA" CHILI NO. 3064
4 lb boneless sirloin roast

2 lb boneless venison roast
2 cup lone star beer
1/2 cup regular coca cola
4 medium onions, chopped coarse
2 cup tomato sauce
1 cup sour mash bourbon
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
6 ancho peppers, dried and
1 chopped
6 green jalapeno peppers
1 seeded and diced
1 1/2 cup tomato paste
1 tablespoon cayenne flakes
1 teaspoon allspice
2 tablespoon fresh cilantro,chopped
Cut all the meat into 1/4 " cubes. Put the peanut oil in a large,
cast iron pot. Heat over medium high heat. Add the onions, garlic,
meat cubes and the first measure of cumin. Cook until the meat is
browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile
peppers, Tabasco, cayenne, allspice, cilantro and second measure of
cumin. Cover. Cook over low heat for 45 minutes, stirring often.
Uncover. Cook for another 20 minutes. Stir in the third measure of
cumin. Serve. ~~~ Don Housto
Recipe By :
Yield: 1 servings
Page 1362
TEXAS CELEBRITY COOKS CHICKEN FRIED VENISON OR ELK
2 lb elk or deer meat

13 oz evaporated milk
1 salt and pepper
1 flour
1 garlic powder, optional
1 onion powder, optional
Meat may be nice slices 1/4-inch thick, or the small bits you get when
trimming out hocks, then beat flat with board
Put the meat in a large bowl with the evaporated milk and enough
water to completely cover the meat. Allow to stand for 1 hour. Take
the meat out, drain only slightly and then season to taste and roll
in the flour. Drop into hot grease (375 degrees F) and fry until
brown. Do not overcook or the meat will become dry and tough. Serve
with gravy made from flour and some of the milk left over and good
hot bread.
Originally from: Texas Celebrity Cooks From: My Front Porch: Wildgame

Recipes Trish Good
From: Jim Weller Date: 18 May 99
Yield: 4 servings
Page 1363
TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE
6 dried anchos
8 dried hot red chiles
3 1/2 cup boiling water
1/2 lb beef kidney suet in 1/2
1 pieces
3 lb lean boneless venison or
1 beef chuck in 1/2 cubes
3 bay leaves, crumbled (i'd
1 leave them whole)
1 tablespoon cumin seed
2 tablespoon garlic, chopped
1 tablespoon sugar
1 tablespoon salt
3 tablespoon yellow cornmeal
1 teaspoon cayenne, optional
1 cooked pinto beans, on the
1 side
1 cooked rice (from 3 c raw
1 rice), on the side
Prepare the chiles by stemming them, tearing them open, and brushing
the seeds out under cold running water. Remove any large ribs unless
you want a hot chili. Chop the chiles coarsely and soak them in water
for 30 min. Drain them and set them aside, reserving the soaking
water.
Render the suet in a big heavy kettle. Remove and discard (or eat) the
crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this
fat until the meat changes color. Add 2 1/2 c of the soaking water and
bring this all to a boil. Add the bay leaves and reduce the heat to
low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally.
Toast the cumin seeds 10 min over low heat. Blend them in a blender
until they are a fine powder. Add the soaked chiles, the rest of the
soaking water, and the garlic, oregano, paprika, sugar, and salt.
Blend this until the mess is smooth.
Stir the puree into the stew and cook it 30 more min with the lid
ajar, stirring it occasionally. Then, stirring constantly, add the
cornmeal in a thin stream and bring the chili to a boil. Cook,
stirring all the time, until it seems done. Add the cayenne if you
wish.
Serve the chili with rice and beans (ON THE SIDE!).
From: Michael Loo Date: 10 Feb 98
Yield: 4 servings
Page 1364
TEXAS COUNTRY STYLE DOVE
30 dove breasts
1 lb bacon
1 single salt and pepper
3 egg yolks
2 cup half and half

Place sliced onion and doves in the skillet and brown in the bacon
and place in a warm oven (about 150 to 300 degrees). Pour off all
but 3 tablespoons of bacon fat. Mix the egg yolks and the half and
half. Add mixture to the bacon fat in the skillet and cook over low
heat just to thicken, stirring constantly. Do not boil. Stir in
paprika and serve sauce with dove and fried potatoes.
From: "Stewburner" <stewburner@sailorradate: Sat, 4 Oct 2003 20:31:16
~0700
Yield: 6 servings
TEXAS RATTLESNAKE CHILI

1/2 cup onion; chopped
1/2 cup green pepper; chopped
1 lb lean ground beef
1 cup rattlesnake meat; cubed chicken can be sub
2 teaspoon salt
2 can (14.5 oz) tomatos; undrained
1 can (6 oz) tomato paste
2 cup water
2 cup pasta; small shells
In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic
until tender. Add meat. Cook until done, about 5 minutes. Stir in
seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat
and simmer 2 hours. Before serving, add water and return chili to
boiling. Stir in the uncooked pasta; continue boiling, stirring
frequently, 10 to 15 minutes or until pasta is done.
Posted by Dakota Evans, Fido COOKING, 2/96 MMed by Dave Sacerdote

From: Dave Sacerdote Date: 02 Feb 97 National
Cooking Echo Ä
Page 1365
Yield: 6 servings
TEXAS SNAKE CAKES
1 rattlesnake per person

1 crab boil **
1 egg salt & pepper green onion
2 tablespoon oil
Gut the rattlesnake and peel the skin off. Cook in a crab boil**.
Cool and peel off the strips of meat. Chop and combine with egg to
bind, salt and pepper and a bit of green onion. Saute in oil until
brown on both sides. Serve with tartar sauce.
Crab Boil.... ** water, lemon, and seed package for crab or shrimp
Submitted By SYBEL@IX.NETCOM.COM (RUTH DONENFELD ) On MON, 25 DEC 1995
221630 -0800
Yield: 1 servings
Page 1366
TEXAS VENISON CHILI
1/2 cup olive oil

1 lb venision sirloin; cut in
1/2 cubes
1 lb ground beef (extra lean)
2 cup yellow onions; chopped
1 cup green pepper; chopped
3 large jalapeno chile pepper
1/3 cup masa harina (mexican corn
1 flour)
1/2 tablespoon salt
2 can (15 1/2 oz.) chopped
1 tomatoes
3 cup beef broth
2 cup canned black beans; rinsed
1 and drained
Heat oil in a large Dutch oven or kettle over moderately high heat.
Brown venison and ground beef in batches, transferring each to a bowl
when browned; leave liquid in pot. Cook onion, green pepper, celery,
garlic and chiles in beef juices, stirring until onion is soft. Add
masa harina, chili powder, Add cayenne, cumin, pepper and salt and
cook 5 minutes, stirring constantly. Add tomatoes, beef broth and
meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir
in beans and simmer 15 minutes more.
Recipe by: EBWATERS
Yield: 8 servings
Page 1367
THE BRUNSWICK STEW
2 large squirrels
1 quart tomatoes, peeled and sliced
1 pint lima beans or butter beans
2 teaspoon white sugar
1 minced onion
6 potatoes
6 ears of corn scraped from
1 the cob or
1 can sweet corn
1/2 lb butter
1/2 lb salt pork
1 teaspoon salt
3 teaspoon pepper
1 gal water
"Take two large squirrels, one quart of tomatoes, peeled and sliced,
if fresh; one pint of lima beans or butter beans, two teaspoonfuls of
white sugar, one minced onion, six potatoes, six ears of corn scraped
from the cob, or a can of sweet corn, half a pound of butter, half a
pound of salt pork, one teaspoonful of salt, three level teaspoonfuls
of pepper and a gallon of water. Cut the squirrels up as for
fricassee, add salt and water and boil five minutes. Then put in the
onion, beans, corn, pork, potatoes and pepper, and when boiling again
add the squirrel.
"Cover closely and stew two hours, then add the tomato mixed with the
sugar and stew an hour longer. Ten minutes before removing from the
fire cut the butter into pieces the size of English walnuts, roll in
flower and add to the stew. Boil up again, adding more salt and
pepper if required."
The above is a receipt sent in to us, and I would give credit for it
if I knew from whence it came. I do know that it sounds good, and
from my experience with other similar dishes, it will taste good.
~ From "The Book of Camp-Lore and Woodcraft" By Dan Beard, Founder of

the First Boy Scouts Society (Daniel Carter Beard, former Chief Scout
of the Boy Scouts of America; author of "American Boys' Handy Book,"
founder of The Sons of Daniel Boone, a predecessor organization of
the Boy Scouts of America) Garden City, NY: Garden City Publishing
Co. 1920. From: David Chessler Date: 06 Oct 97
Yield: 1 servings
Page 1368
THE WICHITA EAGLE'S CAJUN VENISON ROAST

1/2 cup finely chopped celery
2 tablespoon oil
1/2 teaspoon coleman's english mustard
1 venison rump roast
3 slice bacon, optional
Preparation: Preheat oven to 300 degrees. Mix the onion, celery, oil,
mustard, and seasoning s in a small bowl. With a long knife, make deep
slits in the roast about 2 inches apart and down t o the bone. If
it's a boneless roast, cut to within 1/2 inch of the bottom of th e
roast. Fill the pockets with the vegetable and spice mixture, saving
some to rub over the top when you're done. Place the bacon over the
top of the roast.
Cooking: Roast uncovered until the meat thermometer reads 140 degrees
for rare, 160 degrees for medium, 60 to 90 minutes.
Recipe courtesy of "The Art of Wild Game Cooking," a cookbook by

Eileen Clarke and Sil Strung, published by Voyageur Press. To order
the $24.95 book call (800) 888-9653.
WichitaOnline The Wichita Eagle
From: Jim Weller Date: 28 Feb 99
Yield: 4 servings
Page 1369
THE WICHITA EAGLE'S PEPPERCORN TENDERLOIN

1 lb venison tenderloin
2 tablespoon coarsely crushed whole
1 peppercorns*
1 tablespoon butter
Heat oven to 425. Spray 13- x 9-inch baking pan with nonstick
vegetable cooking oil (preferably olive oil spray) Set aside. Spread
garlic evenly over tenderloin. Roll tenderloin in crushed peppercorns
to coat, pressing peppercorns into meat. Place tenderloins in
prepared pan. Bake fo r 10 minutes. Dot tenderloin with butter.
Continue baking for 6-10 minutes, or un til tenderloin is desired
doneness. Let tenderloin stand, tented with foil, for five minutes
before slicing. *For a more colorful dish, use a blend of red, black
and green peppercorns. Recipe courtesy of "Venison Cookery,"
published by The Hunting and Fishing Library. To order the $19.95
cookbook, call (800) 328-3895.
From: Jim Weller Date: 03 Mar 99
Yield: 4 servings
Page 1370
THE WICHITA EAGLE'S VENISON MEAT LOAF

1 stalk celery, finely
1 chopped
1 chopped
2 lb ground venison
1 lb ground pork
3/4 lb ground pork fat
1/4 cup red wine
3/4 cup fine bread crumbs
3 eggs, beaten
1/4 cup ketchup
1/4 cup chopped pitted green olives
1 teaspoon salt
2 tablespoon finely ground black pepper
Preheat oven to 375 degrees. Heat two tablespoons of butter in a

saute pan. Add the onion, celery and garlic and cook six to eight
minutes until the vegetables are tender. Meanwhile, in a large mixing
bowl, combine the venison, pork, pork fa t, wine, bread crumbs, eggs,
Worcestershire sauce, ketchup, olives, mustard, pars ley, oregano,
cayenne, salt and pepper. Mix in the sauteed vegetables and stir we
ll. Brush the remaining two tablespoons of melted butter on the
bottom and sides of a 9x5x3-inch loaf pan. Spoon in the loaf mixture
and level it. Cover tightly wit h aluminum foil and tap the pan
gently on the countertop to settle the mixture an d eliminate air
pockets. Place in a larger pan that is half-filled with boiling w
ater. This will prevent the meat loaf from burning on the bottom and
sides. Place in the oven and bake about 1¾ hours. Remove from the
oven, remove the aluminum f oil, and let the loaf rest for about 15
minutes.
To remove from the pan, run a dull knife between the pan and the
loaf, all arou nd the sides. Invert the pan over a plate, tilt the
plate and the pan, and run ho t water over the bottom of the pan. Tap
the bottom with the handle of the knife t o coax the loaf out onto
the platter. Pat dry and slice.
Recipe courtesy of John Manikowski’s "Wild Fish do not cut through.

Open tende rloin like a book. Spoon and pack tomato mixture down one
side of tenderloin. Fol d the other side of tenderloin over to
enclose stuffing. Tie tenderloin with kitc hen string at 1 1/2-inch
intervals. Sprinkle tenderloin evenly with pepper. Grill tenderloin.
Cover for 16 to 20 minutes, or until desired doneness, turnin g
tenderloin two to three times. Let tenderloin stand, tented with
foil, for five minutes before slicing.
Page 1371
Yield: 4 servings
Page 1372
THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE
100 gm plain chocolate

4 flat mushrooms
100 gm butter
125 ml white wine
200 gm frozen broad beans
2 venison steaks; about 300g/10 1/2oz
6 slice bread
1 small bunc fresh mint
1 tablespoon milk
2 tablespoon drained blackcurrants in syrup
1 clove garlic; crushed
1 lemon; juice of
1 teaspoon wholegrain mustard
1 orange; juice of
5 jam doughnuts; sliced
150 ml double cream
1 vanilla pod; split
2 eggs
1 salt and pepper
Preheat oven to 200c/400f/Gas 6 and preheat the grill to high.
1 Place a heatproof bowl over a pan of simmering water, break up the

chocolate and place in the bowl to melt.
2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a
frying pan, add the sliced mushroom and fry gently for a few minutes
to soften. Add the wine, bring to the boil and simmer rapidly until
reduced by about half.
3 Cook the beans in a pan of boiling water according to the

instructions.
Season the venison steaks.
4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3
minutes on each side, or until cooked to taste.
5 Drain the beans and place in a food processor. Remove the crusts
from 2
slices bread and add to the processor with the mint, 2 tbsp olive oil
and milk, season and blitz until smooth.
6 Spoon about 1/3 melted chocolate into a bowl, add the blackberries,
mix and season. Pour the mixture into the mushrooms and reduced wine
and season.
7 Serve the venison with the mash and drizzle over the chocolate
sauce and
Page 1373
a little olive oil.
8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an

ovenproof frying pan or small roasting pan.
9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz
butter and cook for 2-3 minutes. Add the chopped thyme and transfer
the pan to the oven. Cook for 8-10 minutes, or until the mushrooms
are tender.
10 Place the remaining bread on a baking sheet and grill both sides
until golden. Mix together the lemon juice, mustard and 1 tbsp olive
oil. Serve the mushrooms on the toast and drizzle over the dressing.
11 For the Chocolate Fondue: Add the orange juice to the remaining
melted chocolate and stir in. Serve the chocolate sauce in a small
bowl and use 2 sliced doughnuts to dip.
12 For the Bread and Butter Pudding: Place the remaining doughnuts in
the bottom of a shallow ovenproof dish. Heat the cream and vanilla
pod in a small pan.
13 Beat the eggs in a bowl, gradually beat in the warm cream and pour
the mixture over the doughnuts. Place the dish in the oven and cook
for about
18-20 minutes, or until set and golden brown.
NOTES : Chef - Lesley Waters
Yield: 2 servings
Page 1374
THREE SISTERS RICE
3 cup water
1 cup wild rice
1 salt to taste
1 tomato, diced (about 1 c.)
1 (peel if desired)
2 cup baby lima beans
2 cup whole kernel corn
1 red bell pepper, roasted &
1 cut into bite-sized strips
1 green bell pepper, roasted &
1 cut into bit-sized strips
1/4 cup sunflower seed or corn oil
3 cloves garlic, finely diced
1 cup diced onion
In a large, deep pot over medium heat, bring the water to a rolling
boil. Sprinkle in the rice and a pinch of salt, then lower the heat.
Cover and steam for 20 minutes. Gradually add the squash, lima beans,
peppers, tomato, and corn; stir well. Cover and steam for an
additional 20 minutes. While this mixture cooks, warm the oil in a
medium cast-iron skillet over medium heat. Add the garlic and onions,
stirring briskly and cooking for about 5 minutes until garlic and
onions are just glistening and translucent, but not brown. Add the
remaining seasonings; stir thoroughly and remove from the heat.
Stirring thoroughly, add these ingredients to the steaming rice and
balance the seasonings and liquids. Steam for a final 5 minutes,
covered. Fluff and serve.
Yield: 10 servings.
Calories: 195 Sodium: 374 mg Fat: 9 g Carbohydrates: 22 g Exchanges:

1-1/2 Bread; 1 Vegetable; 1-1/2 Fat
from: Diabetic Gourmet Magazine

Yield: 4 servings
Page 1375
THREE-ALARM BUFFALO CHILI
5 lb buffalo stew meat (3/4

1 cubes)
1 or 2 fresh or pickled
1 jalapeno chilies
4 cloves garlic, minced or
1 pressed
2 large firm-ripe tomatoes, cored,
1 peeled, seeded, and chopped
1 large can (15 ounces) tomato sauce
1 can (12 ounces) beer
2 teaspoon dried oregano leaves
2 to 3 teaspoons coarsely
1 1/2 tablespoon ground cumin
1/3 cup ground pasilla chili or
1 ground new mexico chili
1 water
1 salt
To prepare fresh jalapenos, hold each by the stem over a gas flame or
almost touching an electric burner on high, turning until chili is
charred on all sides. Let chilies stand until cool. Wearing gloves
(to prevent hands touching eyes) pull blistered skin from chilies.
Cut chilies in half lengthwise and scrape out seeds and veins; cut
off stems. Chop chilies finely; discard remainder. For pickled
chilies, cut off and discard stems and chop finely.
Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a

portion at a time, and cook until well browned on all sides. Add
onion and garlic and stir often until onion is limp, about 5 minutes.
Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano,
pepper, cumin, paprika, and ground pasilla chili; stir well. Bring
to a boil, cover, reduce heat, and simmer until meat is very tender
when pierced, about 2-1/2 hours; stir occasionally. If chili is
thinner than you like, uncover and simmer until some of the liquid
evaporates. If it's thicker, stir in water and bring to boiling. Add
salt to taste.
from McCurdy's New Game Kitchen
Judy Howle Flavors of the South Recipes for "heat lovers"

http://www.ebicom.net/~howle
From: Judy Howle Date: 07 Sep 97 Chile-Heads

List Ä
Yield: 1 servings
Page 1376
TOBY'S POSSUM ROAST
1 fat possum
1 large onion sauteed in 1 tbsp. lard
1 cup bread crumbs
1 chopped red sweet pepper
1 hard boiled egg, chopped salt dash; of worcestershire sauce
To dress animal, immerse in very hot water for 1 minute. Remove and
with a dull knife scrape off the hair. Slit and remove entrails.
Remove head and tail, if desired. Wash thoroughly inside and out with
hot water. Place in deep container. Add 1 cup salt and enough water
to cover and let soak overnight. Drain and rinse with clean boiling
water. The animal is now ready to stuff and bake or barbecue. Chop
the possum liver and add to onion and cook until tender. To mixture
add rest of ingredients together with enough water to moisten. Mix
well and stuff the possum with mixture. Place stuffed possum in
roaster; add 2 tablespoons water and roast in moderate oven. Baste
every 15 minutes until done. Serve with baked yams and collard greens.
Yield: 1 servings
Page 1377
TOCANA DE VITA (ROMANIAN BEEF STEW)
1 lb stew beef,veal or venison

1 tablespoon fat
1 cup onion, minced
1 garlic bud
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoon green pepper, minced
2 cup diced potatoes
1 tablespoon flour
1/2 cup cold water
Wash the meat in cold water, then let stand in the same. Brown
onions in fat, add paprika and mix well. Add the meat, pepper, salt
and garlic. Mix well, cover and let simmer for about 40 min. Add
boiling water, green pepper and again let simmer for about 20 min.
Mix the flour with cold water, add slowly to the meat and mix well.
Simmer for about two minutes then set the stew aside.
Place potatoes in salted water, bring to a boil and let boil for 5
min. Remove potatoes from hot water and place in stew. Bring stew to
a boil and simmer gently for about 5 min. Serve hot.
Sorry about the translation, it was literal, from grama.
In the old country they always washed the meat first before
cooking, I always thought it was just because it was freshly
butchered, but soaking the meat tenderizes it greatly, and adds
liquid to the stew for gravy. Beef or Veal neck or shank works great,
though venison neck works- add peeled chopped apple in last 5 min.
Tocana(stew_) de vita is the food of life. ENJOY! mmm
Yield: 5 servings
TOMATO POT ROAST
2 1/2 lb chuck or rump (elk or deer)

2 cup tomato juice
1 tablespoon salt
1 clove garlic
4 medium potatoes
6 carrots
Brown meat slowly in margarine or butter. When well browned add

tomato juice, salt and garlic. Cover lightly and simmer until
tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes
before meat is done.
Source: Agriculture Extension Service The University of Tennessee

Institute of Agriculture Submitted By LARRY CHRISTLEY On WED,
10-06-93 (18:18)
Page 1378
Yield: 6 servings
TRAILER PARK GROUNDHOG
1 groundhog
Take gun (.22 cal is good). Load with bullets and accurately fire at
head [Ed. Note: We're assuming the groundhog's head, not your own].
Skin groundhog and gut him. Clean out carcass with waterhose. Cut
critter into quarters. Make up a big batch of your favorite marinade
(make sure it has oil and vinegar to help tenderize the groundhog).
Throw marinade and critter pieces into plastic trash bag and marinade
around 2 to 3 days in the refrigerator. Take out marinated critter
pieces and throw on the grill on low heat. Cook until rare to medium
rare. Do not overcook, critter will dry out. And no one likes their
critter dry.
www.briansbelly.com - Eat, Drink, and Be Heavy! Recipe formatted &

posted to NCE by Dave Sacerdote, 1/2003
From: Dave Sacerdote Date: 01-29-03
Yield: 4 servings
TRISH GOOD'S BACKSTRAP NUGGETS
2 venison backstraps
2 tablespoon granulated garlic
1 salt
1 pepper to taste
Heat the bacon drippings in a deep fryer until hot. Combine all dry
ingredients in a brown paper bag and shake well to mix. Slice
backstraps into 1.5" wide strips. Place venison strips in bag and
shake to cover well with the dry ingredients. Deep fry the floured
strips until slightly darker than golden brown.
My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights

reserved.
Yield: 4 servings
Page 1379
TRISH GOOD'S BEAR MEAT TREAT
1 hind quarter bear meat cut

1 into paper-thin slices
1 1/2 lb butter
Melt butter in a large heavy cast iron skillet over campfire or stove,
allowing butter to get sizzling hot (but do not burn). Add paper-thin
slices of bear meat to the hot butter. Fry for about 1 minute, dip
them out and enjoy!

reserved.
Yield: 4 servings
TRISH GOOD'S BEAR ROAST
1 bear roast
1 carrots, chopped
1 potatoes, chopped
1 onion, chopped
1 fresh mushrooms, chopped
1 sour cream gravy:
1/3 cup milk
2 tablespoon flour
1/2 cup sour cream
1 salt and pepper
Place roast in pan. Fill bottom of pan with 1/2 inch of water.
Sprinkle packet of onion soup mix on top of roast. Cover and bake at
325 degrees F. for 8-9 hours, until tender, turning once.
About 2 hours before roast is done, add more water and vegetables.
Cover and cook until vegetables are tender.
Make sour cream gravy by adding 1 beef bouillon cube to drippings in

roasting pan. (Remove vegetables and roast, keep warm.) Thicken gravy
with milk and flour. When thick, add sour cream. Heat through but do
not boil. Season with salt and pepper.

reserved.
Yield: 4 servings
Page 1380
TRISH GOOD'S BLACK BEAR STEW
5 lb bear meat cut in

1 inch cubes
1/4 cup flour
1 tablespoon italian seasoning
4 tablespoon butter
2 tablespoon vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb small. potatoes
1 lb fresh mushrooms if button
1 size do not slice
5 carrots sliced
1 turnip cubed
5 parsnip sliced (optional)
Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and
shake until bear meat coated,combine oil and butter in skillet and
brown meat and drain off grease from meat. In a large dutch oven add
2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs.
adding water if necessary checking every 30 mins.,serve with fresh
rolls or italian bread.

reserved.
Yield: 4 servings
TRISH GOOD'S BLACK PEPPER JERKY
2 cup red wine [mountain red]

1/2 cup soy sauce
1 tablespoon salt
1 tablespoon worchester sauce
1/2 teaspoon tobasco
1/2 teaspoon blk. pepper
1 juice of 1/2-1 lime
1 grnd hot red pepper to
1 taste
Coat with coarse black pepper on one side before placing in pan or
smoker. Marinade overnight.You can either cook in a smoker or in a
slow oven (200 degrees+) for about 7 or 8 hours.

reserved.
Yield: 4 servings
Page 1381
TRISH GOOD'S BOAR STEW
1 lb boned and cubed boar meat

1/2 lb bacon
1 onion chopped
1 teaspoon crushed garlic
2 teaspoon curry powder
1/2 cup water
2 tablespoon parsley flakes
1 can stewed tomatoes (16oz)
2 medium potatoes
In a skillet fry bacon until crisp. Remove bacon, cool, crumble and
set aside. Pour off all but about 3 Tbsp of bacon grease. Cook boar
meat cubes, onion, garlic, and curry powder in remaining grease until
meat is browned. Stir during cooking. Stir in 1/4 cup of water.Remove
from heat and set aside. In a 2 qt casserole combine, parsley,stewed
tomatoes, carrots and potatoes. Add meat mixture to casserole and mix
well. Bake at 350 degrees for 30 minutes. Mix 2 Tbsp cornstarch with
1/4 cup water and stir into casserole. Bake for 30 more minutes or
until meat and vegetables are tender.

reserved.
Yield: 4 servings
Page 1382
TRISH GOOD'S CALICO BEAR
1/2 lb bacon, cut crosswise

1 into postage-stamp sized
1 pieces
1 lb ground bear
1/2 cup catsup
2 tablespoon yellow french's mustard
1/3 cup brown sugar
1/3 cup dark molasses
1 tablespoon kitchen bouquet or
1 chinese brown sauce
1/4 teaspoon tobasco sauce
1 can butter beans
1 can kidney beans
1 can pork beans
1 can lima beans
1 can great northern beans
In big skillet, fry Bacon, Sausage and Bear until done. Remove from
pan and add onion to drippings. Cook onion till soft and remove. In
crock pot, combine meats, onion, catsup, vinegar, mustard, sugar,
molasses, Tobasco and Kitchen Bouquet. Drain all beans in colander,
rinse if desired. Add to crock pot. Taste for salt and seasonings.
Cook on low for several hours.

reserved.
Yield: 4 servings
Page 1383
TRISH GOOD'S CHUCKWAGON VENISON
1 lb ground venison
16 oz can whole tomatoes
1 green pepper, seeded and
1 finely chopped
1/2 cup raw long grain converted
1 rice
1 teaspoon salt
1/2 teaspoon leaf basil
1 dash pepper
4 slice american cheese, cut into
1 triangles
Place all ingredients except cheese in crockpot. Stir thoroughly to

mix ground venison with other ingredient s. Place 4 cheese triangles
on top. Cover and cook on LOW for 7 -10 hours. Before serving, top
with remaining 4 cheese triangles. 4 servings (about 2 quarts)

reserved.
Yield: 4 servings
Page 1384
TRISH GOOD'S COUNTRY STYLE VENISON STEW (NEW)
1/2 lb bacon or salt pork

2 lb venison steak
4 tablespoon flour
6 cup water or beef stock
1 large tomato, chopped
2 medium stalks celery, sliced
2 medium potatoes, in 1 cubes
1 dozen small white onions
1 cup fresh green peas
Cut bacon into 1" cubes and saute in large saucepan until lightly
browned.Remove and set aside. Cut venison into 1 1/2 or 2" pieces and
brown over high heat in 4 T bacon drippings.
Stir in flour. Lower heat and let brown 2-3 minutes, stirring several
times. Add liquid and let it simmer 1 hour or more until venison
begins to get tender, add more liquid as necessary. Add all the other
ingredients, except peas, and continue to simmer to make a thick
stew.Simmer peas in a separate pan until done.
Strain and spoon over or around stew when served. Great accompanied by
buttered corn muffins and a salad.

reserved.
Yield: 4 servings
Page 1385
TRISH GOOD'S CURED AND SMOKED SAUSAGE (COUNTRY STYLE)
37 1/2 lb deer, antelope or elk

1/2 lb very fresh pork
1 fat trimmings (fatback)
2 oz black pepper
1/2 oz ground cloves (or
1/2 oz 12 ground nutmeg, if
1 desired)
1/4 oz garlic powder (if desired)
1 lb salt
1 oz saltpeter (potassium
1 nitrate)
Prepare and grind meat and add seasoning as for fresh sausage. Stuff
into natural hog casings or muslin casings. Hang or place on racks to
cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F.
The recipe used for fresh breakfast sausage can be used to make cured
and smoked sausauge.
Smoking: Smoke the sausage 1 to 2 hours or until light brown color is

obtained.
* Reasonover, Francis L., 1977. Big Game -- Cooking Care, Texas

Agricultural Extension Service, MP-1333. 15 p.
Comments: Dale Rollins, Professor and Extension Wildlife Specialist

reserved.
Yield: 4 servings
Page 1386
TRISH GOOD'S DEER JERKY MARINADE
3 lb deer meat, thinly sliced

3/4 cup wine, dry
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
1/4 teaspoon pepper
3 bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in

a cold part of the refrigerator. Turn meat several times. Remove
meat,spreading out to bring to room temp. Place on greased racks in a
smokerand smoke at a low heat (160-190 degrees) for 5 to 7 hours,
until meatbecomes slightly translucent and darkly red, near black.
Store in plastic bags in refrigerator.

reserved.
Yield: 4 servings
TRISH GOOD'S DEER-FERAL HOG LINK SAUSAGE
5 lb well trimmed venison

5 lb lean hog meat
5 lb hog fat or bacon ends
4 1/2 oz adkins sausage
1 seasoning (16 oz. to 50 lbs.
1 meat pkg)
3 teaspoon prague #1 powder*
1 quart ice water
2 tablespoon hickory salt
1 flakes**
6 oz soy protein concentrate*
Grind meat and fat separately then mix by hand in a large bowl. Add
spices in ice water and pour over mixture. Mix by hand and stuff into
1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6
hours at 165 degrees F. Makes 15 pounds of links.

reserved.
Yield: 4 servings
Page 1387
TRISH GOOD'S DUTCH OVEN VENISON
4 lb shoulder roast of venison

1 flour seasoned with salt
1 and
1 pepper
1 onion, sliced
1 green pepper, sliced
1 can tomatoes (16 oz)
1 tablespoon sugar
1/2 teaspoon thyme
1 parsley sprig
4 cloves, whole
20 peppercorns
Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll
roast in seasoned flour and brown in hot cooking oil in Dutch oven.
When brown on all sides, remove the roast from the pot. In the same
pan, saute the onion, green pepper, and garlic over moderate heat for
5 minutes, stirring often. Add tomatoes, sugar, wine, and thymeto the
Dutch oven and heat.
Place the parsley, cloves, peppercorns, and bay leaves on a piece of

double thickness cheese cloth, and tie with a string into a bag. Add
the bag to pot. When the mixture is boiling, add the browned roast
and baste with sauce. Cover and cook at 350 degrees F. for about 2
1/2 hours, until tender. Baste several times with pan juices during
the roasting, slice thinly, and serve with pan juices.

reserved.
Yield: 4 servings
Page 1388
TRISH GOOD'S ELK OR MOOSE LIVER
1 whole liver, sliced

1/2 cup flour
1/4 cup bacon grease
1 can beef broth
1/2 onion, cubed
1 bell pepper, sliced
1 pinch oregano
1 pinch black pepper
1 salt to taste
Heat bacon grease in a fry pan. Coat liver with flour, brown on both
sides. Sprinkle some more flour on the liver then add enough water to
cover the liver about 3/4. Cook until the water is almost cooked
away, turn the liver and repeat. Move the liver and remaining broth
to a casserole dish, pre-heat oven to 325.
Add beef broth, tomato paste, onion,garlic, chili powder, oregano,

black pepper, bell pepper, and salt to taste. Stir, cover, and bake
at 325 for about 1 hour.
Make good use of the gravy, it is delicious as well. Makes 2 servings

reserved.
Yield: 4 servings
Page 1389
TRISH GOOD'S FERAL HOG LINK SAUSAGE
10 lb lean hog meat

5 lb hog fat or bacon ends
4 1/2 oz adkins sausage
1 seasoning (16 ounces to 50
1 lb meat package)
3 teaspoon prague #1 powder*
1 quart ice water
2 tablespoon hickory salt
1 flakes**
6 oz soy protein concentrate*
Grind and mix meat and fat. Add spices in ice water and pour over
mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings.
Cook fresh, freeze or smoke. Makes 15 pounds of links.
**Medium hot! Vary red pepper according to taste.

reserved.
Yield: 4 servings
TRISH GOOD'S FLASH CAMP MARINADE
4 steaks (any big-game will

1 work)
1 garlic salt
1 lemon
1 pepper
1 teriyaki sauce
1 beer or wine
Put steaks (use whatever size you like) into a steep-sided bowl. Rub
on garlic salt and lemon pepper, then shake in a liberal amount of
teriyaki sauce. Pour in a small amount of beer, but just enough to
cover the meat. In a civilized environment, white wine makes and
excellent replacement of beer.
Marinate for only a short time so that you don't mask the flavor of
the meat (about 15 to 20 minutes is plenty of time). And don't go
anywhere near a frying pan! Cook the steaks on a barbecue or, better
yet, on a grill over campfire coals. Cooking time will depend on the
thickness of the cuts, but never cook past medium-rare. Because of
game meat's low fat content, this will ensure that the steaks are
tender and juicy. Serves 4.
Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)

Page 1390

reserved.
Yield: 4 servings
TRISH GOOD'S FRESH BREAKFAST SAUSAGE
25 lb lean deer, antelope or elk

1 meat
25 lb very fresh regular
1 pork trimmings (50 percent
1 lean, 50 percent fat)
1 lb salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper
1 teaspoon sugar
1 for small quantities
2 lb wild game meat
2 lb regular pork trimmings
2 teaspoon salt
1 teaspoon sugar
Thoroughly mix trimmings and grind through a plate with 1/2-inch

holes. Spread coarsely ground meat on table top, sprinkle seasoning
on top and thoroughly mix. Regrind through a plate with 1/8-inch
holes. If 1/2-inch plate is not available, sprinkle seasoning on top
of trimmings, thoroughly mix and grind once through a plate with
1/8-inch holes.
If sausage is to be stuffed, do this immediately for best results.

Stuff into natural hog casings, plastic bags or muslin bags (any
cloth bag made from strong cloth that has been washed several times
can be used). Natural hog casings can be obtained from meat markets,
local meat processing plants or stores. Soak them in warm, salty
water for about 1 hour or until they are pliable.
If bulk sausage is to be served soon after making, 3/4 cup of water

may be added to about 4 pounds of sausage. Knead with hands until
sausage becomes sticky. Pack tightly in small molds, pans or cans and
chill overnight before slicing.

reserved.
Yield: 4 servings
Page 1391
TRISH GOOD'S GAME SAUSAGE
2 lb ground meat*
1/2 teaspoon curing salt (optional)
1 lb ground pork
1 small crushed garlic clove**
1 tablespoon salt
1 1/2 teaspoon paprika
1 water
1 corn meal (optional)
Mix all together. Add enough water so that the mixture is not too
stiff. Corn meal may be added to help bind the sausage mixture
together.
*Deer or moose meat is recommended but any wild game may be used.
**Garlic powder to taste can be used instead of a garlic clove.

reserved.
Yield: 4 servings
TRISH GOOD'S GERMAN SAUSAGE
50 lb beef or venison (ground)

50 lb fresh pork (ground) not too
1 lean
1 3/4 cup salt (sack salt, not
1 iodized)
3 oz morton quick cure
3 oz black pepper
2 oz garlic powder (fresh garlic
1 is best)*
Mix all the ingredients together and add up to 2 quarts cold water
when mixing. Sausage is ready to put in casings.
* 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour
boiling water over it to fill jar. Strain the garlic out and use
juice, as much as desired to taste. Start the garlic a day before
sausage.

reserved.
Yield: 4 servings
Page 1392
TRISH GOOD'S HEARTY DUTCH OVEN BREAKFAST
1 lb ground venison
12 eggs
1 small can jalapenos diced or green
1 chilies
1 lb cheddar cheese, mild or
1 sharp
Brown ground venison in vegetable oil with onion and season to taste.
Pour off any excess grease.
Break eggs and add diced jalapenos. Stir over medium heat until eggs
are nearly cooked. Sprinkle cheese over top. Remove from heat and let
sit for 2-3 minutes. Serve with salsa or sour cream.

reserved.
Yield: 4 servings
Page 1393
TRISH GOOD'S HERBED VENISON MUSHROOM
3 tablespoon butter
1 lb portabella mushrooms, raw,
1 sliced
3 red onions, raw, finely
1 chopped
1/3 cup flour, all-purpose
2 teaspoon salt
1/2 teaspoon cayanne pepper
3/4 teaspoon multi colored peppercorns,
1 fresh ground
2 lb venison steaks, 1 inch
1 thick
1/3 cup butter
5 garlic, cloves, raw,
1 crushed
1 pinch rosemary leaves
Melt butter in skillet; add mushrooms and onions and saute until
tender. Place mushrooms and onions in shallow, 2-quart casserole and
set aside. Combine flour,salt, paprika,cayann e pepper and
peppercorn; dredge venison in flou mixture. Melt butter in skillet,
add venison, and brown well. Place venison over onions and mushrooms
in casserole. Top with garlic and rosemary. Pour beef stock over top.
Loosen browned particles from skillet and add to casserole. Cover an
bake 350 degrees Fahrenheit for 45 minutes. Serve with sauce over egg
noodles

reserved.
Yield: 4 servings
Page 1394
TRISH GOOD'S LEG ROAST OF VENISON
3 lb leg roast elk or deer

5 slice salt pork
1 onion
1 apple
1 teaspoon salt
1/4 teaspoon pepper
2 sprigs of rosemary
2 bay leaves
Cut gashes in roast about 2 inches apart and half through the
thickness of roast. Place in each gash a slice of salt pork, onion
and apple. Top with a few more slices of onion. Sprinkle roast with
spices and herbs. Place meat on a rack in a roasting pan. Bake in 300
degrees F. oven until done, 2 to 4 hours,depending on tenderness of
meat. Remove herbs before serving.


reserved.
Yield: 4 servings
TRISH GOOD'S MARINADE FOR DEER
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
gravies, or later use with another meat.

reserved.
Yield: 4 servings
Page 1395
TRISH GOOD'S MOOSE SLOPPY JOES
2 lb ground moose
8 oz jar mild picante sauce
1 cup diced onion
1/4 white vinegar
1 cup green pepper, diced
1 pkg taco spices seasonings mix
1/4 cup brown sugar
1/4 cup white vinegar
Brown ground moose in skillet with onion and drain on paper towels.
Return mixture to skillet and add green pepper, Taco Seasoning, brown
sugar, chilies, picante sauce and white vinegar. Cover and simmer 1
hour until thickened. Serve on hamburger rolls. Serves 6

reserved.
Yield: 4 servings
TRISH GOOD'S ONE PAN DINNER
3 venison chops
2 potatoes
3 medium carrots
1 celery stalk
sliced carrots and potatoes. Sprinkle with parsley. Add enough water
to almost cover. Cover and simmer for 40 minutes (check occasionally
so it does not cook dry).

reserved.
Yield: 4 servings
Page 1396
TRISH GOOD'S ONION BUTTERED DEER STEAK
1 butter sauce
1/2 cup butter

melts.Broil 3 to 4 inches from heat for 10 to 12 minutes each side for
rare, 14 to 16 minutes for medium, brushing with butter mixture.

reserved.
Yield: 4 servings
TRISH GOOD'S OVEN BARBECUED VENISON RIBS
2 lb venison ribs
1 salt & pepper
16 oz tomato sauce
1 vegetable oil
In a 2 qt. baking dish or roaster arrange ribs. Brush lightly with

cooking oil sprinkle with salt pepper. Bake at 325-350 degrees until
fairly well done,turning once. Pour off any juices. Combine vinegar,
brown sugar mustard with tomato sauce pour over ribs. Bake until
done, basting occasionally with sauce.

reserved.
Yield: 4 servings
Page 1397
TRISH GOOD'S ROASTED RACCOON
1 raccoon
1 salt water
1 flour seasoned with
1 salt and pepper
1 fat
1 bacon strips
Soak pieces of raccoon in salted water overnight. Rinse off, dry and
dredge in flour seasoned with salt and pepper. Brown in skillet in
hot fat. Put meat in roaster, laying bacon strips over the top, until
it is almost covered. Roast at 350 degrees F. for 3 hours, or until
tender.
Source: The Wildlife Chef

reserved.
Yield: 4 servings
TRISH GOOD'S SALISBURY STEAK
5 backstrap, tenderloin, or
1 shoulder steaks
2 large onions, cut into thin, long
1 strips
4 large, fresh tomatoes, or
16 oz can whole, peeled tomatoes
1/4 cup olive oil
1 salt
1 pepper
1 worchestershire sauce
Heat oil in large saucepan and brown steaks on both sides. Add rest of
ingredients. Cover, turn heat to medium-low and simmer for 30-45
minutes. Serve fresh over a hot bed of rice or noodles, or just eat
plain.
*elk, deer, moose or antelope will all work fine

reserved.
Yield: 4 servings
Page 1398
TRISH GOOD'S SAUERKRAUT ROLLS
4 pieces of steak (elk or

1 deer)
2 slice bacon
1/2 chopped onion
2 teaspoon sugar
1/4 teaspoon pepper
1 cup sauerkraut
1/2 cup meat stock
Pound meat quite thin and cut into pieces about 3 by 4 inches. Dice
bacon and fry; add onion and cook 5 minutes. Add sugar, pepper and
sauerkraut.Heat thoroughly. Place a portion of sauerkraut mixture in
center of each piece of meat. Roll and tie securely with tread or
fine string. Place rolls in a greased casserole and add meat stock.
Bake in a moderate oven (350 degrees F.)about 1 hour or until meat is
tender.


reserved.
Yield: 4 servings
Page 1399
TRISH GOOD'S SAUTEED DEER LIVER
1 1/2 lb fresh or defrosted deer

1 liver
1 small piece fresh ginger
1 tablespoon sugar
12 scallions, sliced
1 tablespoon sherry, port wine or
1 straight brandy
1 tablespoon water
Cut liver into bite-size pieces, first removing any membrane. Saute
the garlic in hot oil for one minute. Add liver and saute for three
more minutes. Sprinkle on chopped ginger and sugar. Add scallions.
Saute two minutes. Add soy sauce and sherry. Heat through. Blend
cornstarch with water and add while stirring quickly and continue
simmering until heated through. The trick is cooking for only the
briefest time. Serve either over rice or with potatoes and sauteed
vegetables of choice. Serves 4.
Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)

reserved.
Yield: 4 servings
Page 1400
TRISH GOOD'S SUPER FRESH SAUSAGE
30 lb ground wild meat

10 lb ground pork
4 chopped green onions
2 chopped medium cooking
1 onions
1/2 cup salt
1 teaspoon celery powder
1 1/2 tablespoon curing salt*
2 cloves garlic
1/4 cup black pepper
4 cup water
Mix together first ten ingredients. Bring water to a boil. Place

garlic cloves into boiling water to draw out the garlic flavor. Add
water to mixture and discard garlic cloves.
*Curing salt is optional. It is used to turn the meat red.
**A small amount of corn meal may be added to help bind the sausage
mix together.

reserved.
Yield: 4 servings
Page 1401
TRISH GOOD'S VENISON - VEGETABLE BAKE
2 lb smoked venison sausage

1 small onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes; thinly sliced
4 medium carrots; thinly sliced
Remove casing from sausage, and discard. Brown meat in a large,

lightly greased skillet over medium heat, stirring to crumble. Remove
sausage, and drain well, reserving drippings in skillet. Saute onion
in drippings; drain well,and discard drippings. Combine onion,
tomatoes, oregano, and pepper in skillet. Simmer until thoroughly
heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top
with carrots. Sprinkle sausage over carrots; spoon tomato mixture
over sausage.
Cover with aluminum foil. Bake at 350F for 45 minutes. 8 servings.
Note: Thinly sliced Polish sausage may be substituted for venison

sausage, if desired.
Ann Temple Keuhler of Texas, in December, 1987 "Southern Living".

reserved.
Yield: 4 servings
TRISH GOOD'S VENISON BACON
20 lb medium ground pork

20 lb medium ground venison
2 cup tender quick
3 tablespoon liquid smoke (optional)
Mix ingredients well and form into cake pans and cover.Cool in
refrigerator overnight.Turn upside down onto a cookie sheet and put
into smoker at 150 degrees for about 9 hours.(Be sure to remove from
cake pans so that a crust isn't formed). I like hickory best but use
whatever flavor you like.Make sure meat is pressed into pans firmly.
Let cool and slice it up and wrap.Freezes up to a year.Fry like

regular bacon but use a little oil with it because it is lean.
Skip Selinger.
Page 1402

reserved.
Yield: 4 servings
TRISH GOOD'S VENISON BIGOS
1/2 lb venison, cubed

1/2 lb lean pork, cubed
1/2 lb venison sausage, sliced 1/2
1 thick
1/2 lb bacon, diced
1 can beef broth, (10 1/2 oz)
8 oz fresh mushrooms, sliced
1 cup red wine
1 tablespoon mild paprika
2 can sauerkraut, (32 oz total)
In a Dutch oven, fry the bacon until crisp, then remove and drain,
leaving grease in pan. Saute onion and mushrooms in drippings until
softened, then remove and drain them. Pour off all but 1/4 cup of
drippings. Brown the meats. Add the bacon, onions, mushrooms, and
remaining ingredients, except sauerkraut. Bring to a simmer,
stirring. Cover and simmer for 2 hours. Add drained sauerkraut and
simmer 20 more minutes.

reserved.
Yield: 4 servings
Page 1403
TRISH GOOD'S VENISON GOULASH
2 lb venison (any cut) cut into

1 1/2 inch cubes
3 tablespoon flour
1 large onion, sliced or chopped
1 fine
1 tablespoon hungarian paprika
1/2 cup red wine
1 quart boiling water or stock
1 salt to taste
1 small can tomato paste
1 cup sour cream (optional)
Roll the meat in the flour, pressing the flour into the cubes.
Melt the fat in a skillet, add the onion and garlic and cook until
browned. Add the meat and brown well. Add all the remaining
ingredients except the sour cream. Stir well, cover and simmer gently
until the meat is tender, two to three hours, adding more stock,
water or wine if necessary.
Just before serving, stir in the sour cream. Serve with red cabbage
cooked with apples, buttered noodles, or boiled new potatoes covered
with sour cream.

reserved.
Yield: 4 servings
Page 1404
TRISH GOOD'S VENISON SALAMI
6 lbs, medium or fine ground

1 venison
6 tablespoon tender quick
3/4 cup water
1/4 cup mustard seed (optional)
Use whatever spices you like.I like to use coarse pepper and a lot of
it.I flatten the meat onto a counter top and cover it with
pepper.Then I mix it together.Do not use any salt unless you really
like it because you have already used Tender Quick. I made that
mistake once.
Mix meat together and divide into 6 equal parts.Form into rolls.
Looks a lot like a small loaf of bread.Wrap and refrigerate
overnight.Remove wrap and set onto broiler pan and bake at 300
degrees for one hour. Remove from pan and wipe excess fat off with
paper towel.Let cool,then wrap and freeze.This is really good for a
sandwich,with crackers and cheese or just by itself.skip

reserved.
Yield: 4 servings
Page 1405
TRISH GOOD'S VENISON SAUSAGE/SALAMI
1 basic ground meat mix

5 lb lean venison
1 lb pork back fat
3 tablespoon salt
1 salami seasoning
2 tablespoon sugar
1 pepper
1 teaspoon ground cloves
1 tablespoon fine-ground
1 pepper
3/4 cup dry milk (mix to thin
1 paste)
1 sausage seasoning
2 tablespoon sugar
1 1/2 tablespoon ground
1 chili powder
1 1/2 teaspoon ground
1 celery seed
3/4 cup dry milk (mix to thin
1 paste)
1 weiner seasoning
1 1/2 teaspoon ground white pepper
1 1/4 teaspoon ground coriander
1 1/2 teaspoon mustard powder
1 pepperoni seasoning
2 tablespoon sugar
1 1/3 teaspoon leaf
1 oregano
1 teaspoon thyme
1 tablespoon cracked pepper
2 tablespoon fine ground pepper
1 teaspoon whole anise
3/4 cup dry milk (mix to a thin
1 paste)
Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.
STUFFING AND COOKING THE MEAT MIX.
There are several methods tht you can use to stuff and cook your meat
mix. To stuff your meat mix, you can either purchase casings from you
meat market or you can use cans to shape your sausage. If you use
commercial casings you need to make them pliable by soaking in a
solution of 1 pint warm water, 1 tablespoon vinegar, and 1 teapoon
salt for three hours. Rinse casings thoroughly before stuffing. After
Page 1406
stuffing, cook sausage with one of the methods described below. When
using cans, be sure the meat is thoroughly packed in the cans to
avoid air pockets. A no. 2 1/2 can is a convenient size. Cover the
stuffed cans with foil before cooking. Cooked sausage can be stored
safely in the refrigerator for 2 to 3 weeks, or it can be frozen.
Frozen sausage should be used within 2 to 3 months for best quality.
COOKING METHODS:
PRESSURE SAUCEPAN METHOD OF COOKING: Place cans of sausage or casings

filled with sausage on rack in pressure saucepan. Put 1 cup water in
the bottom of the pan and place cover on cooker. Follow operating
directions that came with your pressure saucepan and cook 15 minutes
at 15 pounds of pressure, or at "cook" position. When cooking time is
completed, set pressure cooker off heat and leave sealed until
pressure has returned to the zero position.
Place a large pan in the sink and fill with 3 to 4 inches of ice
water, remove sausage from cooker and place in water to cool. If
necessary add more cold water, being careful not to let water run
into the cans. When cool remove sausage from cans, and refrigerate or
wrap sausage for freezing.
OVEN METHOD OF COOKING:
Place filled cans or stuffed casing on rack in baking pan and bake at
325 F for 1 hour and 15 minutes. Cool, package, and store as directed
under pressure saucepan method.
SMOKING METHOD: USE ONLY WITH STUFFED SAUSAGE CASINGS
Hang stuffed sausage casings in smoke house. Hot smoke at 160 degrees
to 180 degrees F for about 8 hours. Test for doneness by inserting a
thermometer into the center of the sausage. The internal temperature,
when done, should be at least 165 degrees F. When cool, regfrigerate
or wrap sausage as indicated for other cooking methods.
Recipe from: "Oregon State University Extension Service"

reserved.
Yield: 4 servings
Page 1407
TRISH GOOD'S VENISON SOUP
2 lb ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
1/2 rutabaga, peeled and cubed
1 can (18 ounces) whole tomatoes
3 cup water
1/2 head cabbage, cut in chunks
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon ground black
1 pepper
Brown meat and onions. Add the rest of the ingredients and simmer 1-2
hours. Makes 6 servings

reserved.
Yield: 4 servings
TRISH GOOD'S VENISON STEAK
3 lb venison
1 large onion
1 large bell pepper
2 can mushroom soup
2 can water
1 salt to taste
Brown venison in small amount of shortening. Saut onion and bell

pepperand add to the skillet with the browned steak.Mix soup and
water and pour over the meat and sauted vegetables.Simmer 'til tender.
This recipe came from Country Magazine and is delicious.

reserved.
Yield: 4 servings
Page 1408
TRISH GOOD'S VENISON STEW

2 lb . venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 bay leaf
1 tablespoon salt
1 teaspoon pepper
1 peas
1 celery, chopped into 1
1 pieces
3 cup water
7 potatoes, peeled and
1 quartered
1 lb carrots, cut into 1 pieces
1/4 cup flour
1/4 cup cold water
1/4 teaspoon kitchen bouquet, opt.
Heat oil in a Dutch oven. Brown meat. Add onions, garlic,

Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups
of water. Simmer,covered, for 1 1/2 to 2 hours, or until meat is
tender. Add potatoes,carrots, celery, and peas. Continue to cook
until vegetables are tender, 30-45 minutes. Mix flour and water (1/4
cup); stir into stew. Cook and stir until thickened and bubbly. Add
Kitchen Bouquet, if desired. (I do.) Remove bay leaf. Yields 8 - 10
servings.

reserved.
Yield: 4 servings
Page 1409
TRISH GOOD'S VENISON SUMMER SAUSAGE
15 lb venison
10 lb pork trimmings (5 lb lean-5
1 lb fat)
7 oz (or 2/3 c) salt
1 oz commercial cure
1 oz (1/4 c) mustard seed
3 oz (1 c) pepper
3 oz (1/2 c) sugar
1/4 oz (3 t) marjoram
Mix salt and cure with coarsely ground venison and pork trimmings.
Pack in shallow pan and place in cooler for 3 to 5 days. Then add
rest of ingredients and mix well.
*Cure is optional. It is used to develop a pink color and as a

preservative.
**Sausage is quite spicy. If you like less spice, cut down spices.
Smoking Summer Sausage
Stuff prepared sausage into casings and smoke at 140F for 1 hour;
160F for 1 hour; and 180F for 2 hours, or until the internal
temperature reaches 152F. (Insert a meat thermometer in the thickest
part of the sausage.)
Remove from smokehouse and spray with hot water for 15-30 seconds.
Follow with cold shower or place in ice water until internal
temperature is reduced to 100F. Let dry for 1 to 2 hours. Place in
cooler.
This one is from North Dakota State University.

reserved.
Yield: 4 servings
Page 1410
TRISH GOOD'S VENISON SWISS STEAK
2 venison steaks
2 sliced onions
1 several drops
1 worcestershire
1 salt pepper
Cut steaks into serving portions. Place in electric frying pan and add
water to simmer meat, approximately 10 minutes on each side. Add
remaining ingredients and more water if necessary during cooking
time. Cook on low heat 175 - 200 degrees until tender (about one
hour). Turn meat to prevent sticking. This can be adapted for stove
top, slow cooker or oven cooking.

reserved.
Yield: 4 servings
TRISH GOOD'S VENISON TOMATO POT ROAST
2 1/2 lb chuck or rump (elk or deer)

2 cup tomato juice
1 tablespoon salt
1 clove garlic
4 medium potatoes
6 carrots
Brown meat slowly in margarine or butter. When well browned add tomato
juice, salt and garlic. Cover lightly and simmer until tender, about
3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is
done.

reserved.
Yield: 4 servings
Page 1411
TRISH GOOD'S VENSION CASSEROLE
1 lb ground venison or beef

1 small onion
1 frozen french fries
1 pepper
Dice onion and mix with ground meat and pepper to taste (use *lots*).
Press into the bottom of a 9x9" pan. Mix together the two cans of
soup - do *not* dilute with water. Spread mixture over the meat.
Cover entire surface generously with frozen french fries. Bake at 350
for 40 minutes or until done - fries should be golden and crispy.

reserved.
Yield: 4 servings
TRISH GOOD'S WILD PIG OVEN ROAST
1 pork shoulder or butt roast

16 oz crushed pineapple and its
1 juice
1 teaspoon salt
1 teaspoon oregano
1 teaspoon pepper
1 dash white pepper
Trim off any exposed fat. Rub salt, pepper, and oregano into the meat.
Place the meat into a large roasting bag. Pour the can of pineapple
over the meat, juice and all. Remove all air from bag and seal.
Wrap the meat several times with aluminum foil it is important that
it is sealed completely.
Place the meat in a oven roasting pan, cover and cook at 200 degrees
for 8-10 hours. Let stand for 10 minutes and serve.
Side dishes for this recipe are pickled beets, yams, and coleslaw with
raisins.
Both wild and domestic pig cooked with this recipe are excellent.
This is a great recipe for large family gatherings.

reserved.
Yield: 4 servings
Page 1412
TSAIBESA'S BANNOCK

1 teaspoon sugar
1/2 teaspoon salt
1/2 cup bacon fat or lard
2 cup water or milk
* In a large bowl, mix flour, baking powder, sugar and salt.

* In a medium cast-iron skillet, melt the bacon fat. Add water.
* Pour water into the flour and mix thoroughly with a fork. If dough
is too
dry, add more water. Turn dough out onto a floured surface and knead
at least
3 minutes until firm and grease is evenly blended throughout.
* Transfer dough to the skillet and pat out to a 3/-inch thickness.
Prick all
over with a fork.
* Bake at 350*F for 45 minutes to 1 hour, until golden brown on top
and the
smell sets you free.
Serves 6 to 8.
From: Lindsey Jones
Yield: 4 servings
TURKEY-WILD RICE CASSEROLE
By: 'Waldine Van Geffen on www.prodigy.net Food BB'
4 slices bacon cut 1/2' pieces

1 pound fresh turkey breast tenderloins cut; 3/4' pieces
1 cup coarsely-chopped carrots
1/2 cup coarsely-chopped onions
1 cup wild rice
1 can cream of chicken soup
2 1/2 cups water
2 tablespoons soy sauce
1/4 teaspoon dried marjoram (to 1/2 tspn)
Cook bacon in large skillet over medium heat until almost crisp. Add
turkey, carrots, onion and celery; cook 2 minutes or until turkey is
browned, stirring frequently.
Spoon mixture into 3 1/2 to 4-quart slow cooker. Add all remaining
ingredients; mix well. Cover; cook on LOW for 5 to 6 hours or until rice
is tender, turkey is no longer pink and liquid is absorbed.
Yield: 5 servings.
Page 1413
TURTLE RAGOUT
1 onion, chopped
1 tablespoon flour
1 bay leaf
1 clove garlic
1 cup water
1 lb turtle meat, diced
1 cup wine
Cook onion in butter, blend in flour. Add remaining ingredients and

simmer for 30 minutes.
From: "Stewburner" <stewburner@sailorradate: Wed, 5 Feb 2003 21:25:06
~0500
Yield: 4 servings
TUSHKA SEPOKNI'S DRIED CORN SOUP
1 ear dried corn

7 cup water
1 strip fatback, sliced
5 oz dried beef
1/8 teaspoon pepper
Pour boiling water (2 Cups) over dried corn and cover. Let soak 2 or 3
hours. Place corn and water in a pot, add remaining water and the
fatback and simmer for 3 hours or until corn is tender. Mix in dried
beef and pepper and simmer, stirring, for 10 minutes. Choctaw
recipe...
Offered by Tushka Sepokni ~ Chocktaw Nation~ ... who learned this in

Oklahma
From: Paula Lattouf <tatoopaula@yahoo.C
Yield: 4 servings
Page 1414
TUSHKA SEPOKNI'S DRIED CORN SOUP CHOCTAW
1 ear dried corn

7 c water
1 strip fatback, sliced
5 oz dried beef
1/8 ts pepper
Pour boiling water (2 Cups) over dried corn and cover. Let soak 2 or 3
hours. Place corn and water in a pot, add remaining water and the
fatback and simmer for 3 hours or until corn is tender. Mix in dried
beef and pepper and simmer, stirring, for 10 minutes. Choctaw
recipe...
Offered by Tushka Sepokni, Choctaw Nation who learned this in Oklahoma

Native American Technology and Art
From: Paula Lattouf
Yield: 4 servings
Page 1415
TYROLEAN INN CARIBOU
8 oz wild mushrooms - tree oyster

1 shiitake, wood ear, morels,
1 chantrelles
8 oz bourbon (i like jack
1 daniels)
1 butter
1 black walnuts - ground
4 shallots (minced)
1 maple syrup
1 meat glaze
Meat Glaze (made by reducing a beef stock to a consistency that will

coat the back of a spoon.) If this is unavailable you may use beef
bouillion, but the flavor will be much less intense.
Allow about 6.5 oz of meat per person. Cut meat into small medallions
and pound with meat hammer to 1/4 inch in thickness. If the flavor or
odor of the meat is too strong for your taste, soak the meat in
buttermilk for 5-6 hours. Drain and pat dry before using. Procedure
Saute shallots and garlic in clarified butter till they sweat. Add the
mushrooms. When the mushrooms have expelled their water and it is
evaporated remove ingredients from the pan.
Add more clarified butter to sear meat. Flour the medallions and shake
off excess. Sear on each side in the hot oil. Meat should remain rare
in the center.
Remove pan from flame. Add bourbon (an ounce or so per serving) and
return to heat and flame.
Remove meat from pan. Keep warm. Return garlic, shallots and mushrooms
to pan. Add 1 1/2 oz. of meat glaze a pinch of black walnuts and a
touch of syrup for each serving.
Melt the meat glaze. When the sauce begins to boil whip in pieces of
cold butter to desired consistency. (If bouillion has been used it
will be necessary to knead the butter with some flour to bring the
sauce to the correct consistency). Very little is needed. Season to
taste with salt and pepper. Serve over the medallions.
Created in The Tyrolean kitchen. Wine suggestion: Petite Syrah
Dining in Vail, Colorado from VailNet the Official Web Site of the
Vail Valley Copyright 1996, InterNetWorks
Yield: 4 servings
Page 1416
TYROLEAN INN'S VENISON SAUERBRATEN
1 venison
1 marinade
1 quart water
1 medium onion sliced
2 stocks of celery sliced
2 cloves garlic
1 pinch salt
1 bay leaf 1/4 tsp.
1 peppercorns
1 teaspoon crushed juniper berries
Cut about 5 oz. of venison for each person from the bottom round in
the shape of a small roast. Marinate in the marinade below for 24
hours Remove from marinade, pat dry, then sear in hot oil on all
sides Set aside
Cook marinade until vegetables are done (bring to boil, then simmer)
Strain marinade and return liquid to flame
Add plumped raisins to sauce if desired Bring to a boil and thicken

with ground ginger snaps Place roasts in oven and heat until medium
rare Slice roasts across grain and place on plates Before topping
with sauce whisk sour cream to taste into sauce
This recipe originated in the Black Forest, Germany

Suggested Wine: Cabernet Sauvignon
Tyrolean Inn
Dining in Vail, Colorado from VailNet the Official Web Site of the
Vail Valley Copyright 1996, InterNetWorks
Yield: 4 servings
Page 1417
UNCLE BUCK'S VENISON CHILI

1 medium bell pepper; chopped
2 medium onions; chopped fine
2 cl garlic; crushed
1 lb venison; cut in chunks
8 oz tomatoes; canned
1 bay leaf
1 teaspoon oregano
1 tablespoon chili powder; mild
1 salt and pepper; to taste
1 cup beef stock
2 tablespoon dark brown sugar; to taste
2 can chili peppers; small
14 oz red kidney beans, canned
Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large
saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown
all meat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a

wooden spo
Bring to a boil. Reduce Heat to low and cover. Add chili peppers.
Simmer for two hours, stirring occasionally. Add kidney beans and
simmer for another 30 minutes. Remove bay leaf and serve.
Yield: 8 servings
Page 1418
UNCLE BUCK'S VENISON KABOBS
1 venison; kabobs
1/4 cup cranberry juice
1/4 cup olive oil
1/4 teaspoon fresh garlic
1/4 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon sweet basil
1/8 teaspoon ginger
1 mushroom
1 onions
1 green peppers
1 cherry tomatoes
Mix juice, oil and spices. Marinate the venison kabobs overnight or at
least 4 hours in the refrigerator. Thread the kabob on skewers.
Alternate skewered meat with mushrooms,onion and green peppers. Grill
over hot fire for several minutes. Do not overcook.
While cooking, baste meat and vegetables several times with leftover
marinade.
Serve on a warmed platter.
Recipe by: Uncle Buck's Venison, Littleton, N.H.

reserved.
Yield: 4 servings
Page 1419
UNCLE CHUCK'S VENISON RAGOUT
3 lb venison
5 cloves of garlic, crushed
1/2 lb bacon, chopped
1 can tomato soup, undiluted
1 1/2 quart water
1 shot of bourbon
1/2 can beer
1/2 lb sliced fresh mushrooms
1 salt to taste
Cube the meat and fry it in a big electric skillet with the oil,
onions, garlic and bacon.
Add everything else except the mushrooms; cover and simmer for 50
minutes. Add the mushrooms and simmer for 10 minutes.
Serve over noodles or rice. This will serve 8, and reheats or freezes
well.
Uncle Chuck is not a gourmet cook, and when he found this recipe it
called for 5 cloves of garlic, crushed. I intercepted him just
before he started crushig 5 entire heads of garlic. With that
intervention, the recipe came out just fine.
Tom Nagel HUNTING@TAMVM1.TAMU.EDU rec.hunting
Yield: 1 servings
Page 1420
VARIOUS EDIBLE SOUTHWESTERN PLANTS
1 cactus
1 agave
1 yucca
1 beaver tail
1 ocotillo
1. Agave leaves taste horrible uncooked -- which probably explains why

natives cooked them for a day or more in steam pits. Next time, I'll
try it this way.
2. Yucca root -- had an area of land that we developed into a garden

and removed some yucca plants, dug up roots which were very thick
(like head of a baseball bat), midium brown in color. Cleaned and
wrapped in alum. foil, put in oven at 400F. for several hours. There
was a horrible smell from dripping juices, also a distinct smell of
melted wax, which covers the root. After the root felt soft to touch,
I took it out. The resulting dish was incredibly good tasting -- sort
of a cross between a semi-sweeet potatoe and squash.
3. Beaver tail cactus pads -- cleaned out a bunch of these as well,

held over open fire to destroy the spines, wrapped in alum. foil and
cooked for about 30 min. in hot coals. I found the taste to be lemony
but others tasted it as sweet. This is same experience I had last
year, wondering if it's a genetic thing.
4. Ocotillo Flowers -- added them to salad directly and cooked in

soups. I found the taste to be pleseant but some people had tingling
sensation in their mouths for 15 min. I've encountered the same
reaction when some people eat day lily flowers (though I find that
they taste sweet).
walking softly -- gabe

From: Gabe Goldman <primskills@yahoo.Co
Yield: 4 servings
Page 1421
VEAL NORMANDE

1/2 hallots
1 can cream mushroom soup
6 each thinly sliced veal cutlets
2/3 cup milk
1 single or halved chicken breasts
1 each tart apple peeled sliced
5 tablespoon brandy
1 single freshly cooked wild rice
Melt butter with oil in large skillet over medium-high heat. Add veal
and brown, turning once. Transfer to platter. Add brandy and shallots
to skillet and stir, scraping up any browned bits clinging to bottom of
pan. Blend in soup and milk. Return veal to pan with apple. Reduce
heat and simmer stirring once or twice, until heated through. Serve
over rice.
Yield: 4 servings
VENISION AU JUS
2 can beef consomme, 10.5 oz.

1/2 cup water
1 pkg italian dressing mix, 6 oz.
2 lb venison sholder roast
6 deli steak rolls
COOKING: 1. Place the consomme, water, and Italian dressing mix in a

crock pot and stir well. Add the meat. Set the crock pot on low and
cover. Cook all night and the following day.
2. When you come back from fishing, just shred the meat and pile it
liberally on deli steak rolls. Pour off the juice in the crock pot,
putting some directly on the sandwich meat, and the rest in a bowl for
dipping. Serve with a tossed salad.
Yield: 5 servings
Page 1422
VENISON SCRAPPLE
1 medium onion -- chopped fine

2 lb venison -- bones and some
1 beef
1 cup cornmeal
1 teaspoon salt and dash of pepper
Brown onion in suet until delicate color. Into 2 quarts of

salted cold
water, add the browned onion with the fat and the meat and bones
and cook
until the meat is tender. Cool.
Skim off the fat and remove the bones. Chop the meat fine. To
the
remaining liquid add enough water to make 1 quart. Add the
cornmeal,
salt, pepper, and meat. Cook 1 hour, stirring frequently to
prevent
lumping. Turn into mold. Cool. Cut in slices and fry until
brown.
Recipe By :
Yield: 4 servings
VENISON - VEGETABLE BAKE - SL 12/87
2 lb smoked venison sausage

1 small onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes; thinly sliced
4 medium carrots; thinly sliced
: Remove casing from sausage, and discard. Brown meat in a large,

lightly greased skillet over medium heat, stirring to crumble. Remove
sausage, and drain well, reserving drippings in skillet. Saute onion
in drippings; drain well, and discard drippings. Combine onion,
tomatoes, oregano, and pepper in skillet. Simmer until thoroughly
heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish.
Top with carrots. Sprinkle sausage over carrots; spoon tomato
mixture over sausage. : Cover with aluminum foil. Bake at 350F
for 45 minutes. Yield: 8 servings.
Note: Thinly sliced Polish sausage may be substituted for venison

sausage, if desired.
Page 1423
Ann Temple Keuhler of Texas, in December, 1987 "Southern Living".

Yield: 8 servings
VENISON (DEER-ELK-ETC.) SWISS STEAK
3 lb round steak 3/4-1 thick --

1 cut 3 x 4
1/2 cup flour -- for dredging
1/2 teaspoon salt -- for dredging
1/2 teaspoon black pepper -- for
1 dredging
1/2 cup bacon grease
1 medium onion -- chopped fine
1 large carrot -- chopped fine
1 can beer (dark beer is best!)
1/2 teaspoon ground marjoran (or thyme)
2 cubs
1 beef bouillon
Dredge your meat pieces in salted and peppered flour with the dry
mustard sprinkled over it and brown pieces in bacon grease. Put in
covered casserole or crock pot and cover with a mixture of all the
other ingredients. Add enough liquid(stock or water) to make sure
pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs
until meat is tender. Take off cover and bake until sauce is good and
thick.
Recipe By : Outdoors Recipe Page
From: Bill Spalding Date: 14 Aug 97 Eat-L List

Yield: 1 servings
Page 1424
VENISON AND 4-BEANS
2 lb venison
1 lb bacon
1 can pork and beans
1 can lima beans
1 can kidney beans
1 can navy beans
1/2 onion, cut up
1 green pepper, cut up
1 cup mustard
1 cup catsup
1 teaspoon salt
1 teaspoon pepper
Brown venison and bacon. Put all ingredients in crock pot and crook
for 4 hours on high temperature setting.
Yield: 5 servings
Page 1425
VENISON AND ANDOUILLE SAUSAGE GUMBO
1 cup roux
1 cup chopped bell peppers
3 bay leaves
1 pinch cayenne
1 essence
1 lb andouille sausage, cut
1 into 1 in. pieces
1 salt and pepper
6 cup venison stock
1 1/2 lb bottom round cut of
1 venison (or any cut
1 except for the loin and
1 rib area), cut into 1 in.
1 pieces
3 cup cooked white rice
2 tablespoon chopped green onions
In a large stock pot, add the roux. Add the onions, celery, and bell
peppers and stir constantly for 4-5 minutes, or until the vegetables
are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage.
Season with salt and pepper. Add the stock and mix until thoroughly
incorporated. Bring the liquid up to a boil and reduce the heat to
low. Cook for 2 hours, stirring occasionally. Season the venison and
add to the pot. Simmer for 1 hour. Skim off any fat that rises to the
surface. Add the parsley and green onions. Season with salt and
pepper if needed. Ladle the gumbo into a bowl and top with rice.
Garnish with green onions and Essence.
Yield: 8 servings

From: Dave Drum Date: 26 Oct 97
Yield: 4 servings
Page 1426
VENISON AND ON AND ON AND ON
1/2 chicken stock cube

1 clove garlic; finely chopped
1 tablespoon fresh oregano; chopped
1 pinches chilli powder
250 gm halloumi cheese; cut into 5 slices
1 lemon; juice of
1 orange; juice of
2 2 1/2 cm thi white bread; cubed
200 gm kurly kale; stalks removed
4 tablespoon chopped fresh mint
25 gm butter
4 sprigs rosemary
4 slice lemon
1 sweet potato; peeled
1 vegetable oil for deep fat frying
2 venison steaks
150 ml red wine
150 ml double cream
100 ml greek yoghurt
1 500 gram bag frozen black forest fr; uits
1 salt and pepper
Preheat oven to 200c/400f/Gas 6.
Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint
boiling water. Add the finely chopped garlic clove and cook for 2-3
minutes. Stir through the chopped oregano. Heat through the nuts in a
wok.
Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the
stock mix and the chilli powder, season.
Place the slices of halloumi in a dish. Sprinkle over the lemon juice,
juice of 1/2 orange and the chopped sage. Season with salt and pepper.
Heat a griddle pan and griddle the cheese slices until browned on both
sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying
pan and fry the bread cubes.
Season with salt, transfer to the oven and bake until golden and
crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut
dressing. To serve put the croutes on a plate. Pile on the kale and
put the halloumi on top.
Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil.
Add the rosemary sprigs and lemon slices. Dice half the potato and
add to the pan. Season with salt and pepper.
Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer

Page 1427
back to the pan and mash, and season. Put a ring mould on a plate and
fill with the mash. Allow to set in a warming oven.
Finely slice the other half of the potato on a mandolin. Third fill a
medium pan with vegetable oil and, when hot, deep fry the potato
slices until golden and crisp. Drain on kitchen paper.
Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying
pan and fry the venison strips with 2 tbsp balsamic vinegar and
150ml/ 1/4 pint red wine. Keep warm.
In a separate pan season the second steak and dry fry for two minutes
on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry
the remaining kale with 1 tbsp water, season.
To serve, remove the ring from the mash, put the stir fry kale on top
with the dry fried venison. Garnish with the crisps. Put the venison
strips around the plate.
Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped
mint and juice of 1/2 orange. Serve with the forest fruits.
NOTES : Chef - James Martin

Yield: 1 servings
Page 1428
VENISON AND PICKLED WALNUT CASSEROLE
----SOURCE: AUSTRALIAN VOGUE WI---

----MARINADE----
1 1/2 cup red wine
1 1/2 tablespoon walnut oil
1 1/2 tablespoon olive oil
3 onions peeled and sliced
8 cm piece cinnamon bark
1 1/2 teaspoon salt
1 teaspoon pepper
----VENISON----
1 1/2 kg stewing venison, taken from the
1 shoulder and cut into 5 cm cubes
4 1/2 tablespoon plain flour
150 gm butter
4 large tomatoes, peeled and chopped
9 pickled walnuts, sliced
3 teaspoon angostura bitters
1 extra whole pickled walnuts for ser; ving
To make marinade: combine ingredients in an earthenware bowl. Add

venison, cover, stand at room temperature for 24 hours. Remove meat
from marinade, pat dry, toss in flour, then fry in melted butter
until lightly brown. Place meat with marinade, tomatoes, walnuts and
angostura bitters in casserole dish, cover tightly and cook very
slowly at 160'C for 2 1/2 to 3 1/2 hours, or until tender, adding a
little extra red wine during cooking if necessary. Serve with whole
pickled walnuts. Sue Forster. Bon-Appetit, Exec.Chef. Magnus Johansson
Yield: 8 servings
Page 1429
VENISON AND PORK GALANTINE WWW.BACKHAUL.NETOK/SCOTGAME.HT
3 lb thick breast venison

1/2 lb raw ham or ayrshire bacon
1 lb pork sausage-meat or minced
1 pork
3 centiliter garlic
3 hard-boiled eggs
1 sprigs of thyme and
1 marjoram
6 black peppercorns
8 cup water
Bone venison, cut away any gristle. Cube ham, mix with sausage-meat
and garlic. Boil venison bones with water, salt and herbs.
Spread half sausage-meat over venison. Spread eggs cut in half on top
of venison. Spread rest of sausage-meat on top of eggs. Season well.
Roll up carefully, put in a floured cloth, tying ends securely.
Place in venison bone stock, cover, simmer gently 4 hr. Leave to cool
in water. When cold, remove. Take off cloth, place galantine in dish
which just fits it. Cover with foil, put a weight on top, chill.
Serve cold, cut into slices. From: Michael Loo Date: 20 Nov 98
Yield: 4 servings
VENISON AND POTATO LOAF
1 lb browned ground venison,

1 drained
4 cup potatoes, peeled and sliced
1 tablespoon onion, chopped
2 teaspoon salt
1 pepper
3/4 cup canned milk
1/2 cup oats
1/4 cup catsup
5 tablespoon onion, chopped
Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper

(together and place in a 2 to 3 quart casserole. Then mix rest of
ingredients together and spread this mixture over potatoes. Bake at
350F, covered, 30 to 45 minutes or until potatoes are tender.
Yield: 5 servings
Page 1430
VENISON AND TEQUILA STEW
2 lb meat; *
1/4 c unbleached flour
1/4 c vegetable oil
1/2 c onion; chopped, 1 medium
2 bacon; slices, cut up
1/4 c carrot; chopped
1/4 c celery; chopped
1/4 c tequila
3/4 c tomato juice
2 T cilantro; fresh, snipped
1 1/2 t salt
15 oz garbanzo beans; 1 can
4 c tomatoes; chopped, 4 medium
2 cloves garlic; finely chopped
* Meat should be beef boneless chuck, tip or round,

cut into 1-inch cubes.
Coat beef with flour. Heat oil in 10-inch skillet

until hot. Cook and stir beef in oil over medium heat
until brown. Remove beef with slotted spoon and drain.
Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining
ingredients. heat to boiling; reduce
heat. Cover and simmer until beef is tender, about 1
hour.

Page 1431
VENISON AND TURNIPS IN A BAG
1 venison roast - whatever you

1 like
1 turnips - cut into one-inch
1 cubes
10 small onions - whole
1/2 teaspoon mint - dried
2 cup white wine - dry
4 drop peychaud's bitters
1 cayenne pepper - to taste
1 salt - to taste
1/2 lb smoked sausage
1 tablespoon flour
1 reynolds cooking bag -
1 turkey size
Shake the flour in the bag. Pat salt and pepper on roast. Place
roast in bag. Put turnips, onions, and sausage (leave whole - don't
cut up) around the roast. Sprinkle the mint and parsley on roast.
Dissolve garlic powder in wine and add Worcestershire sauce and
bitters to wine. Pour into bag (not over the roast). Punch 12 holes
in the bag with a two-tined fork after tying.
Cook in 325-degree oven for 2 hours. Source: Gourmet & Gourmand - J.

Wilson
Fat grams per serving: Approx. Cook Time: 2:00

Cholesterol per serving: Marks:
From: Fred Towner Date: 03-02-96
Yield: 12 servings
Page 1432
VENISON AND WILD RICE STEW
By: A we n' de Yauh ho.... Stormy Windwalker
3-1/2 pounds shoulder of venison, cut into 2' cu; bes.

2 teaspoons of salt
2 quarts water
2 yellow onions, peeled and quartered
1-1/2 cups of wild rice, washed in cold water
Place the venison, water, and onions in a large

heavy kettle, and simmer uncovered,
for about 3 hours, or until the venison is tender.
Mix in the salt, pepper, and wild
rice, cover and simmer for 20 minutes. Stir in
mixture, then simmer, uncovered for
about 20 minutes more, or until rice is tender and
most of the liquid is absorbed.
Yield: 6-8 servings
VENISON APPLE STEW
1 lb cubed venison
2 tablespoon veg. oil
1 medium onion sliced thin
1 tlbsp flour
2 tart apples peeled cored and
1 sliced
13 oz beef broth
1/2 teaspoon sage
1 large potato cubed
1 cup fresh or frozen peas and
1 carrots
In large sauce pan brown venison in oil over med-hi heat. Add onion
cook until tender. Stir in flour add apples and broth simmer 1 1/2
hours serve with fry bread may be doubled
From: " Jet Tillman" <jtillma@columbus.Date: Tue, 26 Nov 2002 15:59:17
~0500
Yield: 4 servings
Page 1433
VENISON ASADO (ROAST)
4 lb rump roast
1 head garlic, peeled but left
1 whole
1 1/2 tablespoon garlic salt
1 medium white onion; thinly
1 sliced
1 teaspoon salt
1 cube
10 medium whole tomatoes
10 potatos
1 fresh ground black pepper to
1 taste
1/2 head lettuce; shredded
1 medium red onion; thinly sliced
1 lime
1/2 lb feta cheese or monterey jack
1 coarsely grated
1 beef bouillon
COOKING: 1. Place the rump roast in a large soup pot and cover with
water. Add the garlic, white onions, garlic salt, and beef bouillon
cube, and bring to a rapid boil. Reduce heat, cover, and simmer
gently for 2-3 hours until the meat falls from the bone.
2. Remove the meat from the pot and set aside to cool. Add the
tomatoes to the pot and cook until soft. Mash the tomatoes in the
liquid and season with pepper. Keep warm. This is the au jus. Dice
the cooled meet into 1-inch cubes. Set aside.
3. Boil the patoes until you can just barley stick a fork into them.
Remove from heat, drain, and set aside to cool. When cool, remove
skins and dice into 1-inch pieces and set aside. Place the lettuce
and red onion on a plate and squeeze lime juice over the top. Let
sit for 20 minutes.
4. In a large, heavy skillet heat vegetable. When the oil is hot

but not smoking add the cubed meat and potatoes and brown thoroughly.
5. To serve, spoon some of the meat and patato mixture on a plate;

spread the lettuce and red onion over it, pour some of the au jus
over that, and top it off with the cheese.
Yield: 8 servings
Page 1434
VENISON AU VIN
1 venison roast(4-6 lbs)

1 or 4 steaks
2 bay leaves
2 cup claret wine
1 salt to taste
2 can cream of mushroom soup(8oz)
1 1/2 cup water
1 clove garlic minced
1 1/2 teaspoon worcestershire sauce
Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire
sauce. Pour this over the venison, cover, & refrigerate overnight or
8+ hours. Cover the bottom of a pan with the olive oil and heat over
a medium heat. Add the garlic & onions. Saute until onions are clear.
Meanwhile rub meat with salt, the cayenne flakes, & worcestershire
sauce. Place the venison into the pan and add the 2 cans of cream of
mushroom soup. Cover and place in a preheated 325 degree F oven. Cook
for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more
hours being sure to baste the meat every 20-30 minutes. When 10
minutes of cooking time is left, remove the cover and allow to brown!
Yield: 46 servings
VENISON BARBECUE
3 lb venison roast
1 cup catsup
1 tablespoon salt
1/4 cup vinegar
1 tablespoon butter
3 slices lemon
1 onion, sliced thin
Sear 3-pound roast of venison in frying pan. Mix remaining

ingredients in saucepan and bring mixture to boil, stirring to avoid
burning, and simmer 10 minutes. Cover venison with the sauce and
roast in moderate oven (350 degrees F.). Cook 1 1/2 to 2 hours -
turning occasionally.

(18:18)
Yield: 6 servings
Page 1435
VENISON BENISON
1 deer fillet, med size

1 tablespoon flour
1 bay leaf
2 tablespoon butter, cold
Mix melted butter with chopped mushrooms and cook for about five
minutes. Stir, add flour and brown. Add orange juice, salt and pepper
and bay leaf. Cover and simmer until sauce is creamy. Rub fillet with
2 Tbsp solid butter, sprinkle with pepper. Broil over very hot coals
for 5 minutes per side. Place in a hot broiling plate, sprinkle with
salt, add mushroom-orange juice sauce and cook until done to your
desire, basting while it cooks.
Hugg's Note: Use 2 levels of charcoal briquets for hot fire. Add
hickory nuts or pecans, whole in husks, for smoke flavor.
Yield: 1 servings
VENISON BENISON #1
1 deer fillet, med size

1 tablespoon flour
1 bay leaf
2 tablespoon butter, cold
Mix melted butter with chopped mushrooms and cook for about five
minutes. Stir, add flour and brown. Add orange juice, salt and pepper
and bay leaf. Cover and simmer until sauce is creamy. Rub fillet with
2 Tbsp solid butter, sprinkle with pepper. Broil over very hot coals
for 5 minutes per side. Place in a hot broiling plate, sprinkle with
salt, add mushroom-orange juice sauce and cook until done to your
desire, basting while it cooks.
Yield: 1 servings
Page 1436
VENISON CASSEROLE (GESCHMORTE HIRSCHKEULE)
6 rashers streaky (fatty) bacon

2 1/2 lb joint of leg of venison for roastin; g
1 fine sea salt and
12 shallots
8 oz mushrooms
1 bay leaf
8 juniper berries
1 cup red wine
1/4 cup cornflour (cornstarch)
1/2 cup single (light) cream
This German recipe is cooked in a Romertopf, a casserole rather like a

chicken brick which must be soaked before use in the oven, but then
steams and bakes the meat with very tender results. Leg of hare can
also be cooked this way, adjusting the quantities accordingly. Soak
the Romertopf in cold water for at least 15 minutes. Preheat the oven
to 220-C/425-F/Mark 7. Line the Romertopf with the bacon . Season the
venison with salt and pepper and place on top. Add the chopped
shallots, sliced mushrooms, bay leaf, juniper berries and red wine.
Cover and cook in the oven for about 2 1/2 hours. Take out the meat
and keep warm. Pour the cooking liquid into saucepan and thicken with
the cornflour (cornstarch). Add the cream with salt and pepper to
taste and heat gently without boiling. Serve the venison with the
sauce.
SOURCE: WILD GAME COOKING---------------------- Copyright & 1988 by

Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great
Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London
SE21 8LG Submitted By SALLIE KREBS> On 12-21-94 (2156)
Yield: 4 servings
Page 1437
VENISON CHILI
1 3 tbsp bacon drippings

3 lb ground venison
1 2 large onions chopped
1 3 clove garlic; minced
1 2 bell peppers chopped
1 2 (1 lb) cans of tomatoes
1 2 (8 oz) cans tomato paste
1 4 tbsp hot chili powder
1 1 tsp ground cumin
1 1 tsp paprika
1 2 tsp salt
1 1 tsp cinnamon
1 1 tsp cocoa
2 (16 oz) cans chili hot beans Water as needed for - consistency (1
to 2 cups)
Heat drippings in a heavy Dutch oven. Add meat and cook until meat is
slightly browned. Add onion, garlic, bell peppers and saute until
limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt,
cinnamon, cocoa, and pepper. Add water and simmer 45 minutes to 1
hour. Add beans and continue to cook for 45 minutes to 1 hour. From
AOL. MM: Frank Sargeant's Chili
From: Ttoes@prodigy.Net Date: 09-04-02
Yield: 1 batch
VENISON CHILI ALA FRED
1 lb venson [ground]
1/2 cup onions [chopped]
1/2 teaspoon salt
1/4 teaspoon pepper
4 cup tomatoes [canned & chopped]
3/4 cup catsup
1 can (15« oz) kidney beans
1) Combine the venison, onions, salt and pepper, and brown in a

skillet, stirring `til crumbley... 2) Add the remaining ingredients,
and simmer for 45 min or `til it is of the desired consistancy...
Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel

Recipes for Hookin' & Cookin'" cookbook typed for you with permission
by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at
(315) 786-1120
Yield: 4 servings
Page 1438
VENISON CHILI WITH BLACK AND RED BEANS

1 lb venison or other desired
1 meat; coarse grind
1 large onion; dice
2 banana peppers; dice
1/2 oz chili seasoning
1/2 lb dried red beans
2 can dark beer; 12 oz ea, or
24 oz water
1/2 gal cold water
Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and
chili seasoning. Let meat and veggies brown. Do not burn. Add beans.
Deglaze pan with beer, add water and bring to boil. Simmer and stir.
Let beans cook until tender. Adjust seasoning. Serve with fresh diced
tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You
might need to add a small amount of water if beans are not cooked and
water evaporates. Source: Chef Jamie Shannon, Commander's Palace,
NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For
Write-Access!) Ä
Yield: 1 servings
Page 1439
VENISON CHILLI
1/4 cup oil, more if needed

4 lb boneless venison, chopped
1 into medium dice
2 lb boneless pork, chopped into
1 medium dice
2 cup diced yellow onion
3/4 cup mixed ancho and chipotle
1 chile purees
8 tomatoes, chopped
2 tablespoon and one teaspoon cumin,
1 divided
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 cup paprika
2 tablespoon chilli powder
1 cup masa harina
2 quart beef stock
4 cup cooked cowboy beans
2 cup chopped cilantro leaves
Heat oil in large stockpot over medium heat and add venison,
pork,garlic, and onion. Cook 15 minutes. Add chilli purees, tomatoes
and 1 teaspoon cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and
chilli powder; cook 5 minutes more. Add masa harina and beef stock.
Bring to a boil over medium-high heat, then reduce heat and simmer 45
minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust
seasonings.
Garnish each serving with chopped cilantro.
Makes 10 to 12 servings.
Syd.Bigger@salata.com (Syd Bigger)
From the Chile-Heads Recipe Collection

URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Yield: 4 servings
Page 1440
VENISON CHOPS RECIPE
8 venison chops
1 pkg lipton onion soup mix, dry
2 cup of water
Venison Chops - about 8, or so.
Layer the chops in a pressure cooker with Lipton Onion Soup Mix, Dry.
Add about 2 Cups of water.
Put the lid on and cook on low for about an hour.
Delicious!!! Meat just falls away from the bone and fat. Very tender!
Hope you like that one! From: Mindy #222 @1215027 1 Date: 03-25-94

Yield: 1 servings
VENISON CHOPS WITH DRIED CRANBERRIES

1/2 cup port
2 6-ounce venison chops
1 cup demi glace
1 salt and pepper
1 small pot of soft polenta
In a bowl soak the cranberries in the port for 10 minutes. Meanwhile,

heat the oil in a saute pan. Season the venison chops with salt and
pepper on both sides. Place chops into the saute pan and sear them on
both sides for 3 minutes. Remove and set aside. Place the shallots in
the same pan and cook for 1 minute. Drain the port from the
cranberries, and carefully add it to the pan. It will ignite. When
the fire dies, add the demi glace as well as the venison, and the
cranberries. Cook for 2 minutes flipping the chops once. Swirl in the
butter and season. Serve with polenta, parsley, and cheese.
Yield: 2 servings Posted to MC-Recipe Digest V1 #
Recipe by: ESSENCE OF EMERIL SHOW #EE2243

Page 1441
From: Meg Antczak <meginny@frontiernet.net>
Date: Fri, 6 Dec 1996 07:58:48 -0500
Yield: 2 servings
VENISON CHOPS WITH MARCHAND DE MUSCADINE SAUCE
8 4 ounce in thick
1 teaspoon tabasco pepper sauce
1 salt
8 tablespoon butter or margarine --
1 softened, divided
1 cup dry red wine
1/2 cup muscadine or grape jelly
1/4 teaspoon tabasco pepper sauce
1/4 teaspoon salt
1 venison chops -- about
Season chops with 1 teaspoon TABASCO sauce; sprinkle with salt.
In large skillet, over medium high heat, melt 1 tablespoon butter; add
oil. Place chops in pan, 4 at a time; cook 5 minutes turning once.
Remove to serving platter; keep warm.
In same skillet, melt 2 tablespoons butter. Add green onions. Stirring

frequently, cook 3 minutes or until tender. Stir in wine. Bring to a
boil and boil rapidly until reduced to 1/2 cup.
Stir in jelly until melted. Add 1/4 teaspoon TABASCO sauce and salt.
Remove from heat.
Stir in one-at-a-time 5 remaining tablespoons butter until sauce is

slightly thickened. Serve over chops. Sprinkle with parsley, if
desired.
Makes 4 servings.
From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara

Hunter. Used by permission of Clarkson Potter/Publishers.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe By : Tabasco www.tabasco.com
From: "Karen Sonnessa" <ksonness@suffol
Yield: 4 servings
Page 1442
VENISON CIVET
1 1/2 kg venison; stewing

----FOR MARINADE----
200 gm onion; sliced
1 shallot; sliced
100 gm carrot; sliced
2 garlic cloves
1 parsley stalks
1 herbes de provence or thyme
1 salt
1 peppercorns; lightly crushed
30 ml cognac or good armagnac
1 liter red wine; good - or to cover
50 ml oil, just to cover
1 juniper berries
----TO COOK----
200 gm pork back fat
100 gm cooking fat/oil
200 gm onion
50 gm flour
500 ml red wine; good
1 salt
1 pepper
----OPTIONAL----
1 garlic clove; crushed
10 ml vinegar
100 ml blood, to thicken
Compose marinade. Slice onions, carrots, shallots & garlic, add herbs
and spices and cognac or armagnac. Add meat cut into largeish pieces,
now pour over enough wine to cover meat, Marinade meat 2 days,
stirring morning & night.
The day before serving, Take out and put into sieve, rejecting the
vegetables. cut back fat into dice and fry in cooking fat. Add onion,
(optional, when cooked take it out, liquidise and return) Fry meat in
this fat until it becomes grey - it won't brown because it was
marinaded. Sprinkle over the flour and stir till it disappears. Heat
cooking wine (corbieres) pour delicately over meat, stirring to
incorporate flour. Add enough to cover the meat. Simmer until meat is
very nearly tender. Allow to cool.
On the day of the meal, remove excess fat, reheat and simmer until
meat is falling off bones. Strain sauce and reduce if needed. Add
marinade - stirring. Correct seasoning. Add optional garlic, and a
dash of vinegar if needed, reheat to simmering point. If using blood,
add it to simmering sauce off the heat, stirring the while. Pour back
over the meat and serve without re-heating.
Recipe Mme Barriere Nonards Correze MMed IMH c/o Goerges' Home BBS
2:323/4.4
From: Ian Hoare Date: 29 Dec 96 National

Page 1443
Cooking Echo Ä
Yield: 6 servings
VENISON COUNTRY SAUSAGE
67 lb venison
33 lb pork
5 oz black pepper
30 oz salt
1 lb coriander
2 large bulbs garlic, or to taste
Grind venison and pork after mixing with dry ingredients. Grend
coarsely, not too fine. When ground, mix well, (fry a battie to
taste). Stuff into casings (beef) and hang up to dry and smoke. Do
not over smoke. Smoke slowly each day until desired smoke flavor is
reached. If dry sausage is desired, allow to hang until thoroughly
dry about 30 days or more. Place in freezing comppartment of freezer
for another 30 days. Ready to eat as desired. If fresh sausage
rather than smoked is desired, sausage mayy be kept frozen for a
short pperiod of time and cooked as desired.
Source: "Brush Country Cookbook", 1976
Yield: 100 lbs.
VENISON CREOLE - BPH
1 thin slices of venison

1 flour
1 onion slices
1 tomato slices
1 green pepper slices
1 mushrooms
1 celery pieces
1/2 cup ; water
1 cornstarch
: Brown the venison in the margarine and saute onion and celery.
Dissolve bouillon in water, thicken with cornstarch and pour mixture
over venison in shallow baking dish. Add remaining ingredients. Bake
for 45 minutes at 350 degrees. John Phillips' "Outdoors" column, "The
Birmingham Post-Herald", unknown date. Typos by Jeff Pruett.

Cooking Echo Ä
Yield: 1 unknown
Page 1444
VENISON CURRY
3 tablespoon fat
1 lb venison shoulder, cut into 1-inch c; ubes
1/2 cup raisins
1 cup tomatoes, canned
1 oil
1 salt
Sear the venison in hot oil. Remove from the heat and set aside. In a
heavy skillet, heat 3 Tbls of fat. When hot add the garlic and
onions. Cook until lightly browned. Stir in the curry powder. Add the
tomatoes and raisins and simmer for 10 minutes. Add the venison
cubes to the tomato mixture. Season with salt and simmer for 1 1/2
hours. Add water when necessary to maintain the liquid level. From
Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David
Hunt
Yield: 1 servings
Page 1445
VENISON EGGPLANT CASSEROLE WITH SOUR CREAM SA
----VENISON EGGPLANT CASSEROLE----

3 lb eggplant (approx. 2 large)
1/4 cup olive oil
1 cup parmesan cheese, grated
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
1 teaspoon basil (dried)
2 eggs, beaten
----SOUR CREAM SAUCE----
3 tablespoon butter
3 tablespoon flour
1/4 teaspoon salt
1 1/2 cup milk
1 cup sour cream
CASSEROLE: Peel eggplant. Cube eggplant flesh. Toss with salt and
allow to drain in a colander for 1/2 hour.
Saute the eggplant in 2 TBS oil, stirring often until tender (about 15
minutes). Remove from skillet and set aside.
In same skillet, saute onion and garlic until limp. Add the venison,
cooking until browned. Stir in cheese, salt, pepper, nutmeg, basil and
eggs. Stir in cooked eggplant.
Spoon eggplant mixture into a 2-quart, greased, casserole dish. Bake,

uncovered, in a preheated 350-degree oven for approximately 1 hour.
Serve with sour cream sauce.
SOUR CREAM SAUCE: Melt the butter. Blend in flour and salt; cook
briefly to get rid of the "raw" taste of the flour (about 1
minute--DO NOT brown). Whisk in the milk and cook, stirring
constantly, until mixture thickens. Just before serving, stir in the
sour cream. Add some additional cheese to the sauce if you'd like.


Yield: 1 servings
Page 1446
VENISON EMPANADAS
1 lb ground venison
2 large onions; chopped
1/2 cup chopped olives
2 jalapeno peppers; chopped & - with a little
1 small can tomato sauce
Brown meat in butter, add other ingredients and simmer. Chill. Make
favorite pie pastry, cut in circles (about the size of a cup). Place
meat mixture in center and fold over, pricking with fork. Place on
greased cookie sheet and bake in moderater oven, 20 to 25 minutes.
~ Mrs. Laura Frantzen, Fredericksburg, Tx
posted in Cooking echo by teri chesser 7/95 6/96
Yield: 1 recipe
VENISON ETOUFFEE
5 lb venison, cut 1/2 inch cubes

1 onions (equal meat in
1 volume
1 cup fine chopped bell pepper
1/2 lemon, chopped fine
2 teaspoon garlic, chopped fine
1 louisiana hot sauce to
1 taste
1 salt to taste
1 cup chopped fresh parsley
1 olive oil
Salt and pepper meat and brown in olive oil. Put in heavy pot with all
other ingredients. Cook on low heat from 6 to 8 hours until venison is
tender. Serve over rice. Do not add any other liquids, but stir
occasionally. For measuring the onions, by volume, we mean if you
have a cup of meat, then you need a cup of onions.
From Justin Wilson's Gourmet and Gourmand Cookbook

reserved.
Yield: 4 servings
Page 1447
VENISON FORESTIERE
----INGREDIENTS----
6 venison medallions - 3 dia
2 garlic cloves - minced
1 cup mushrooms - sliced
6 oz whipping cream
1 directions
4 shallots - minced
2 tablespoon butter
2 oz canadian club whiskey
Pound medallions until they're all the same size. To make sauce,
saute shallots and garlic in butter until tender. Add mushrooms and
saute 5 minutes more (a mixture of wild mushrooms make this sauce
especially exotic). Heat whisky in a small pan, add to vegetables in
saute pan and ignite. Cook until flames die down. Stir in whipping
cream and cook until it's reduced and thick enough to coat a spoon.
Season with salt and pepper. Meanwhile, panfry venison in a bit of
olive oil or butter over medium-high heat for 3 minutes in total - 2
minutes on first side, 1 minute on the second side. Serve in a pool
of mushroom cream sauce.
Yield: 1 servings
VENISON GOULASH
2 tablespoon oil
1 1/2 lb venison, from neck, flank,
1 shanks, cut into cubes 1 to
1 1 1/2 inches
3 medium onions, very thinly sliced
1 teaspoon salt
1 medium green bell pepper, thinly
1 sliced, seeds & pith removed
1/2 cup water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med
heat until onions are soft. Put in the green pepper and water, cover
the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours,
until the venison is fork tender. Traditionally Goulash is served
with broad noodles.
source: Complete Book of Outdoor Cooking
Yield: 6 servings
Page 1448
VENISON GULASCH
4 lb venison shoulder
1 carrot -- in 1/2 dice
1 marinade
2 ribs celery -- in 1/2 dice
2 spanish onions -- in 1/2
1 dice
1 sprig fresh rosemary
1 sprig fresh thyme
6 sage leaves
6 cloves garlic
6 peppercorns
6 juniper berries
1 bottle
4 tablespoon lard
4 oz speck -- in 1/4 dice
4 cloves
1 cup sour cream
2 bunch marjoram, leaves removed --
1 yet whole
1 dry red wine
Trim venison of any connective tissue and cut into 2-inch by 1-inch
cubes. Place marinade ingredients into a 6-quart pot and bring to a
boil. Allow marinade to cool and submerge venison pieces. Allow to
stand covered in refrigerator overnight.
Remove meat from marinade and pat dry with towels, reserving
marinade. In a heavy-bottomed Dutch oven, heat lard until smoking.
Season venison with salt and pepper and place 4 to 5 pieces in pan
and sear until deep golden brown all over. Remove to side plate and
repeat until all meat is done. Add flour and speck to pan and bring
to boil. Add cinnamon, cloves, remaining marinade and meat, including
juices exuded on to plate, and bring to a boil. Lower heat to simmer
and cook slowly for 1-1/4 hours, or until meat is very tender. Remove
from heat, stir in sour cream, check for seasoning and serve
immediately with roasted turnips.
Serves: 4
Suechef@sover.net Sue Meachem MasterCook Recipes (Mailing List)

TVFN: Molto Mario MB5740
Yield: 1 servings
Page 1449
VENISON HAM
2 tablespoon flour
3 cup water, hot
2 onions, large, chop coarse
9 oz mustard pickles
3 tablespoon pancake syrup
12 oz chili sauce
1 cayenne pepper (to taste)
1 deer ham, large
Combine flour and oil and cook over medium heat, stirring constantly,
to make a roux. Add hot water gradually, stirring to blend. Place ham
in roasting pan. Surround roast with onions, sprinkling some over
top. Salt and pepper liberally. Pour roux over roast. Cover pan and
bake one hour at 350 degrees. Make a sauce with remaining
ingredients. Pour sauce over roast and bake three more hours,
uncovered for the last hour. Slice and serve with gravy over rice.
Suggestions: To decrease wild taste of deer, marinate in buttermilk
overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date:
12/05/87
Yield: 1 servings
Page 1450
VENISON HARD METTWURST SMOKED SUMMER SAUSAGE
2 1/2 lb deer or elk, trimmed

1 1/2 lb pork shoulder or butt,
1 untrimmed
1 tablespoon canning salt
1 1/2 tablespoon ground pepper
4 teaspoon morton's tender-quick
1 teaspoon sugar
1/2 teaspoon msg
1/4 teaspoon cayenne pepper or more
5 oz cold water
1 teaspoon coarse black pepper
Mix the spices with the water, then mix this with the ground meats
thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a
finer textured sausage. Makes 3 sausages.
To smoke sausage without casing:
Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4

pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by
10" to 12" long. Place each loaf on an 18" long piece of plastic
wrap, then roll up tightly. Knead this sausage loaf carefully to
eliminate air pockets in the sausage. Prick any air pockets with
knife or ice pick, and twist the ends loosely to make a temporary
casing.
Place the wrapped sausage loaves running across the wires on your
smokers grid. This will produce a better appearance on the finished
product. Leave 1/4" space between sausages for heat penetration. Wet
smoke-cook in a water smoker, or cook in a custom smoker or kettle
grill, or oven, for 45 to 50 minutes at 250 degrees. Do not exceed
275 degrees, or the plastic wrap may melt. You need to cook just long
enough to "set-up" the meat, 120-130 degrees internal.
Remove the sausage from the smoker, and cool for 10 to 30 minutes in
the plastic. You want the meat to reabsorb the liquids, for a moist
sausage. Then, remove the plastic wrap. Remove any liquid and
sediment from the surface with a paper towel. Dry smoke for 40 to 60
minutes, to an internal temperature of 150 to 155 degrees. Check the
temp with a meat thermometer from the end of the sausage. Remove
immediately when done, cool and refrigerate.
Age for 12 hours up to 5 days in the refrigerator for mellowing out

before serving. Cover with foil or plastic to prevent drying out.
This can be kept up to 6 months in the freezer without great loss of
flavor by wrapping in foil and placing it in a plastic bag.
Notes: I tasted the beef version of this recipe, which is made with 1
1/2 lb beef chuck & 2 1/2 lb pork, and does not have the extra garlic
& black pepper at the end of the recipe. Twelve people made 1 sausage
Page 1451
disappear in less than 10 minutes. Making this without the casing

made for an irregular shape, but nobody cared!
From "Barbecuing & Sausage-making Secrets" by the Culinary Institute

of Smoke Cooking, Charlie & Ruthie Knote.
Paul C. Gustafson AKA Chef Paul Smoking in the Heights of Columbia

Bbq@listserv.Azstarnet.Com
Yield: 4 servings
VENISON HASH

3 large onions, diced
1 large green pepper, diced
1 can 16 oz. tomatoes
2 teaspoon salt
1 small red pepper, diced
1/2 cup chopped chiles (optional)
Preheat over to 350F. In large skillet cook and stir venison,

onions, and peppers until meat is brown and vegetables tender. Drain
off the fat and stir in tomatoes, salt, pepper, chili powder, red
pepper and chiles. Heat through and pour into covered casserole dish.
Bake 1 hour stirring a couple times while cooking.
Yield: 5 servings
Page 1452
VENISON HEAD CHEESE
1 head of a moose, elk or

1 caribou plus [optionally]
1 heart, tongue and trimmings
1/2 cup salt
1 gal water
1 for each 3 lbs meat:
1 tablespoon salt
1 teaspoon pepper
1 tablespoon onion flakes
1 tablespoon red and green pepper flakes
1 teaspoon allspice
Clean the head by removing the eyes, ears, brains and all the skin.
Trim off all the fat. Cut head into pieces and soak in brine made of
1/2 cup salt added to one gallon of water for at least 6 hours. This
will draw out the blood.
Drain the pieces and rince thoroughly in clean water. Place in a

large pot, add meat trimmings, cover with hot water, bring to a boil,
then reduce heat and simmer until the meat can be removed from the
bone.
Trim the meat from the bones and chop. Weigh the meat. Strain the
broth, then let it boil down until you have 4 cups broth for each 3
pounds meat. Add the meat to the broth with the seasonings. Heat the
mixture, simmer 15 minutes. Pour into bread pans, cover and chill til
firm.
For a firmer jelly, add 1 ts gelatin softened in 1 tb for each 2 cups

of liquid.

by: Jim Weller
Yield: 1 servings
Page 1453
VENISON HINDQUARTER^ - O O A K
1 venison hindquarter, ham or

1 haunch; any size
2 cup italian salad dressing
12 oz currant jelly
1 cup red wine
Marinate meat in dressing 24 hours; turning now and

then.
Preheat oven to 250F. Drain meat; bake 40 minutes to

the pound basting now and then with jelly that has been
melted with the wine. Cover with foil if meat starts
browning too much.
Carolyn Shaw 2/26/98.
Recipe by: One of a Kind: Junior League of Mobile 1981
From: Private E-Mail (Local & Internet)
Yield: 1 servings
Page 1454
VENISON HONEY BOLOGNA
10 lb venison
2 1/2 lb back fat
5 oz salt
2 teaspoon prague powder #2
4 oz corn syrup solids
1/2 cup honey
6 oz fermento
1 tablespoon ground white pepper
1 tablespoon nutmeg
I'm not certain this is really what honey bologna is, but the regular
version of this using powdered dextrose is one of the tastiest
sausages I have ever made. Basically, this is the Kutas recipe for
Lebanon bologna with honey substituted, with a little extra, and
using venison larded with back fat instead of beef. When you do this
with beef, you grind the meat through a 1/2 inch plate, mix it with
the salt, then let it sit 5 to 6 days, draining off the liquid. Then
you add 3/4 ounce of salt. However, as I discovered with the venison,
being a firmer and leaner meat, there won't be any liquid to draw off
~ so you might want to back off a bit on those 5 ounces of salt and
definitely add no more when it comes to mixing. I left the venison in
the fridge just 4 days, keeping it in one of those large white
kitchen trash bags to keep it from air-drying. I overhauled it once
during this time.
The problem with corn syrup solids is that they want to stick
together and that can be a problem in the finished sausage - you are
likely to get lumps. I keep them vacuum sealed to avoid these hard
clumps from forming in storage. This tendency would not normally be a
problem, but this recipe calls for no water - so you can't dissolve
the spices in the blender with liquid. What I did was mix it with the
dryer Fermento, then mix it all into the venison (after I'd run the
venison through a 3/8" plate). There was still a sticky mess in the
bottom of the bowl that just wouldn't dissolve, but the next step
took care of that. In order to insure proper distribution of the
cure, I ignored the recipe and dissolved the Prague Powder #2 in a
cup of cold water and mixed that in. This additional moisture - okay
in my mind because of the dryness of the meat - got the remaining
gook off the bottom of the mixing bowl. I figured this would be a
good time to mix in the honey, so I drizzled that over the meat and
mixed it in. Next, I mixed in the back fat, which was previously
ground through an 1/8" plate. I worked this in a little at a time,
until the consistency seemed right, mixed in all the spices, and
ground the whole shebang through an 1/8" plate. I let it sit in the
fridge for a couple hours while I got the smoker ready - stabilized
at 90º F, a wet towel over the smokestack, and a dutch oven filled
with water on the burner to get the humidity up.
Kutas specifies fermenting thusly: 16 hours at 90º F, 90% humidity 28

hours at 105º F, 85% humidity 6 hours at 110º F, 85% humidity
Page 1455
Now I can hold those temperatures fairly well, within 3 or so

degrees, but the humidity is just gonna be very high since I have no
way of regulating that. The dutch oven and wet towel insure that. I
weighed out the meat and it was exactly 208 ounces - or 13 pounds. I
decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings
and set them a-soaking in vinegar (that helps prevent sticking). I
weighed out five ~41 ounce balls of sausage mixture and prepared to
stuff. The idea here was to make them as even as possible and that 5
pound stuffer I just bought is just the ticket for that - very little
meat is left in it when its plunger hit the bottom and, wow, does
that hydraulic plus gear ratio thing ever pack a sausage tight! One
by one, I put the 41 ounce balls in there, sealing the ends with a
half inch hog ring. Well, all but the first one. See there's still a
little bit, maybe a couple of ounces or so, of meat left in there.
After I had sealed the last sausage, I took the "residue" from the
bottom of the stuffer and put it in the first sausage with a spoon.
Then I sealed it. The result was 5 sausages, all the same size. Prick
'em liberally and paint them once more with vinegar, for good measure.
I'm sticking with the times Kutas suggested, and that's a really long
time! The fermenting started Tuesday at 3:30pm, first temprature bump
yesterday at 7:30am, and the last one will be this morning at
11:30am. Then, the smoking/cooking will start about 5:30pm this
afternoon. Kutas suggests heavy smoking for a day or two, without
heat, then raising the temperature to 150º F until the sausage
temperature reaches 137º. That's for beef, I might take it a little
higher for the venison, though this stuff has been frozen long enough
to kill any trichina. If you're in doubt, get the internal
temperature up to 152º. I'm going to get the smokehouse temperature
at 130º after 5:30, vents wide open, goodbye towel and dutch oven,
let's let this stuff dry out a bit. You cannot smoke wet sausage.
After a couple of hours, I'll smoke it overnight then cook it
tomorrow. Then it has to age about a week in the fridge before it is
ready to eat!
From: paulhinr@mindspring.com (Paul Hinrichs)
Yield: 1 servings
Page 1456
VENISON INFO - BPH
1 see below
Venison:
: Has fewer calories than the same size serving of roasted chicken
or turkey, the same calories as one beef hot dog and half the
calories of ham or ground chuck.
: Is comparable to chicken and turkey in cholesterol content.
: Has more protein than freshwater or saltwater fish, beef liver,

turkey, or chicken.
: Has half as many grams of fat as turkey or chicken, one-fifth as

many as one beef hotdog, one-tenth as many as lean ground chuck and
one-twelfth as many as lean cured ham.
: Is a rich source of trace minerals, including calcium, magnesium,

zinc, potassium, phosphorus and iron.
From John Phillips' "Outdoors" column in "The Birmingham Post-Herald",

unknown date. Typos by Jeff Pruett.

Cooking Echo Ä
Yield: 1 info
Page 1457
VENISON JERKY
4 lb venison
1 few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Curinto
1/8-inch slices witha a sharp knife or slicer, then cut slices into
strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients
and pour over venison strips that have been arranged in rows in a
shallow baking pan. Marinate overnight in refrigerator. Drain well.
: Dehydrator: Cover trays with strips without overlapping. Dry 4
hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8
hours. Well-dried jekry should be dark and fibrous looking and
brittle enough to splinter when bent in two.
: Sun: Drying meat or venison jerky is not recommended in most
climates : Oven: Lay strips of marinated meat in rows over trays
being careful not to overlap strips. Dry at 110 F until strips will
splinter on the edges when bent in two, 18 to 24 hours.
:

Yield: 1 servings
VENISON JERKY #2
3 lb venision; slicec super

1 thin
1 bottle
1/2 cup black pepper
1/4 cup seasoned salt
1/3 cup dry onion powder
1 dash lemon pepper
1 dash paprika
1 dash cayenne pepper
1 liquid smoke®
Use a large container with lid. Mix all ingredients (vary spice to
your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking
often. Spread in dehydrator. This takes usually about 36 hours.
Recipe by: Jeanne
Yield: 1 servings
Page 1458
VENISON JERKY .002
3 lb lean venison
1 tablespoon salt
1/4 cup soy sauce
Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all
other ingredients and pour over the meat. Marinate overnight. Remove
from marinade and dry with paper towels. Place in oven. In a gas oven
the pilot flame will dry jerkey in 4 days. In a 200 degree electric
oven, leave in the oven until dry by feel. Source: The Montana
Cookbook.
(Note By Rich Harper) This should work if you get the leanest beef
possible (Flank Steak for example).
Steve Shanker
Yield: 6 servings
VENISON JERKY II FROM THE MONTANA COOKBOOK
1 ++++++++++++++++++++++++++++ ++++++; +++++++++++++++++

3 lb lean venison
1 tablespoon salt
1/4 cup soy sauce
Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all
other ingredients and pour over the meat. Marinate overnight. Remove
from marinade and dry with paper towels. Place in oven. In a gas oven
the pilot flame will dry jerky in 4 days. In a 200 degree electric
oven, leave in the oven until dry by feel. (Note By Rich Harper) This
should work if you get the leanest beef possible (Flank Steak for
example). Steve Shanker
+++++++++++++++++++++++++++++++++++++++++++++++++++
Yield: 1 servings
Page 1459
VENISON JERKY WITH A KICK

1 tablespoon salt
1 cup corn whiskey
1 cup water

and water.
Posted To Fabfood September 1998~Busted With 2.0 by

<melizajane@aol.com>
Recipe by:
From: Lizacooks@aol.Com
Yield: 1 servings
Page 1460
VENISON JERKY, FROM ANDREA CASSONI

1 tablespoon salt
1 cup corn whiskey
1 cup water

and water.
Yield: 10 servings
VENISON LOGS - DEER LOGS
4 venison steaks
1 cup ricotta cheese
1 cup mozzarella cheese
1/4 cup cream cheese
1 1/2 teaspoon garlic
1 teaspoon italian seasoning
1/2 teaspoon basil
1 cup onion, diced
Combine all ingredients except steaks. Spread mixture on steaks and

roll up like a log. Insert toothpick to hold together. Place in
covered greased pan. Bake at 300 degrees for 45 minutes. Serve.
http://www.SailorRandR.com/recipes/
Yield: 4 servings
Page 1461
VENISON MARINADE
2 cup strong chianti

4 cloves garlic - crushed
1/2 teaspoon dried rosemary - crushed
1/2 teaspoon basil (fresh if possible, or out on; e of those jars)
1/2 cup swee olive oil
1 teaspoon salt green peppercorns soaked in ol; ive oil overnight or more
M#@> Re: What type of marinade...
*> is best for game and how long should I marinate to get a good
tender, and *> less gamey flavor? *> Showgirl
M#@> I have found the very best marinade for venison is good old
Italian M#@> Dressing! Just marinate over night in the fridge! It
helps if you stab M#@> the meat with a fork all over first. Put the
meat in a bowl (at about 6 M#@> or 7 pm), pour a whole bottle of
dressing over the meat and cover with M#@> plastic wrap and put it in
the fridge. Just before you go to bed, turn M#@> it over and let it
stay that way till dinner time the next day!! M#@> Simple!
Mmmm, sounds like my old standby marinade for "cheap" cuts of steak.
Here's a good venison marinade you might like - it's also an
excellent salad dressing <g>
~ Halve the garlic, set half aside. - W/ a meat tenderizer, gently

pound the venison steaks, try not to make the holes too deep. - Mash
the green peppercorns up, and rub onto the steaks - Rub the garlic
into the steaks. Set steaks aside in fridge for 1 hour. - Combine
1,remaining 2,3,4,5,6 in small pot - Heat this mixture slowly
(SLOWLY) until it is ALMOST boiling (but NOT boiling) and turn the
heat down until it is JUST on ... very soft heat, allow to cool down
cool enough to touch. - Pound the steaks again, gently but firmly w/
tenderizer - lay the steaks in a shallow container, side by side and
cover w/ 1/2 mixture (still warm, but NOT hot) - Let it sit and hour,
then turn and do again.
~ Broil or Barb, Mmmm, red on the inside ... From: The Medicine Man #1
@1518 Date: 04-16-94

Yield: 1 servings
Page 1462
VENISON MARINATED IN MOLASSES AND BLACK PEPPER
2 lb center-cut venison
1 cup molasses
2 tablespoon fresh cracked black pepper
2 cloves garlic -- peeled and
1 finely
1 chopped
1 large shallot -- peeled and
1 finely
1 chopped
2 teaspoon finely grated fresh ginger
1 teaspoon finely chopped fresh thyme
1 crushed red pepper flakes --
1 to taste
1 salt -- to taste
1 recipe compote of bacon --
1 mushrooms,
4 sprigs fresh watercress --
1 for garnish
1 trimmed of all fat and skin
1 sweet potatoes & pecans,
1 (see recipe)
Place venison in a glass dish. In a small bowl, combine molasses,

balsamic vinegar, black pepper, garlic, shallot, ginger, thyme, and
pepper flakes. When well blended, pour over beef. Cover. Refrigerate,
allowing meat to marinate, for 24 hours, turning occasionally.
Remove meat from marinade, reserving 2 cup for Smoked Bacon Compote
(Compote of Bacon, etc. - HB) and 4 tablespoons to deglaze pan. Place
on cutting board, and using a sharp knife, cut into 8 portions.
Season with salt.
Heat oil in a large cast-iron skillet over medium-high heat. When

hot, lay beef medallions in skillet and brown for 3 minutes. Turn and
brown for 2 minutes or until desired degree of doneness is reached.
Just before removing meat, add 4 tablespoons reserved molasses

marinade to skillet to deglaze the pan as well as to glaze the
medallions. Quickly turn meat over to glaze other side. Remove from
skillet immediately.
Place 2 medallions near the center of each of four hot serving plates,
overlapping each other. Spoon the Smoked Bacon Compote next to the
medallions, letting the sauce flow out onto the plate. Place a sprig
of watercress in between the meat and the compote. Serve immediately.
Yield: 4 servings SERVED WITH COMPOTE OF SMOKED BACON, WILD MUSHROOMS,

GLAZED SWEET POTATOES, AND PECANS
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER
Page 1463
Recipe By : Dean Fearing
From: Holly Butman Date: 02 Oct 97 Mastercook

Yield: 4 servings
VENISON MEAT LOAF
3/4 lb venison, ground

1/4 lb sausage, ground
1 egg
1 tablespoon bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion flakes, dried
1 cup water
1/2 pkg lipton's onion soup mix
Combine all ingredients except the Onion Soup Mix and the cup of
water and shape into a loaf. Place in a lightly greased pan.
Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination

of 1 cup water and 1/2 package dried onion soup mix.
Yield: 1 servings
VENISON MEAT LOAF TOH
2 single eggs
8 oz sauce, tomato
1 medium onion; finely chopped
1 cup crumbs, dry bread
1 1/2 teaspoon ; salt
1/8 teaspoon pepper
1 1/2 lb venison, ground
2 tablespoon sugar, brown
2 tablespoon mustard, spicy brown
In a large bowl, lighlty beat eggs; add tomato sauce, onion, crumbs,
salt, and pepper. Add venison and mix well. Press into an ungreased
9x5x3" loaf pan. Combine brown sugar, mustard, and vinegar; pour
over meat loaf. Bake uncovered at 350 degrees for 70 minutes.
<Taste of Home - Aug/Sept 96>

Yield: 6 servings
Page 1464
VENISON MEAT LOAF: CHARLSTON
1 lb ground venison
1/3 lb ground pork
1 egg
1/2 cup dried bread crumbs
1 cup milk
1 1/2 teaspoon salt
1/2 tablespoon minced onion
After mixing the meats thoroughly, add egg, milk, bread crumbs and
seasonings. Place in greased pan and bake for one hour at 350
degrees F. (moderate oven). Serves 4.
This recipe is from *Charlston Receipts*, published by the Charlston

Junior League in 1950.
Yield: 4 servings
VENISON MEDALLION WITH STILTON SOUFFLE
4 single 4oz medallions of venison

1 saddle (or lamb noisettes or
1 fillet steak)
2 medium leeks
1 oz butter
1 salt and pepper
1 oz flour
1/3 pint milk
3 eggs, separated
3 oz grated stilton
If using lamb for this recipe, marinading for 24 hr with red wine,
herbs, onion and crushed juniper berries, will give a super gamey
flavour. Seal the meat on all sides in a little oil in a very hot
pan. Put aside to cool. Cut leeks in half lengthways, blanch in
boiling water for 1 min then cool.
Tie strips of leek around each medallion, leaving 1/2" above the
level of the meat. Pre-heat oven to 425F/225C/Gas 8. Melt the butter
in a pan, add the flour. Cook for 30 sec then whisk in milk. Season
well, then whisk in egg yolks and Stilton. Beat the egg whites until
stiff and fold gently into the mixture. Divide the mixture into four
and fill the cavity left by the leeks on each medallion. Cook on a
buttered tray for 12-14 min and serve immediately. Serves 4.
Cropwell Bishop Creamery, Nottingham England From: Michael Loo Date:

16 Aug 99
Yield: 4 servings
Page 1465
VENISON MEDALLIONS WITH GIN AND JUNIPER
2 lb meaty venison bones

2 cup dry red wine
1 cup chopped tomato
1 cup dry gin
1/2 cup diced shallots
6 juniper berries -- crushed
4 black peppercorns
1 bay leaf
1 1/2 lb venison loin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry gin
Cook bones in a large Dutch oven over medium-high heat 8 minutes or

until very brown, stirring occasionally. Add wine and next 6
ingredients; stir well, and bring to a boil.
Reduce heat to medium, and cook, uncovered, 45 minutes or until stock

is reduced to 1-1/4 cups.
Strain stock through a sieve into a bowl; discard solids. Add mustard
to stock; stir well, and set aside.
Trim fat from venison.
Sprinkle salt and pepper over venison.
Heat oil in a large nonstick skillet over medium-high heat. Add

venison, and cook 15 minutes or until a meat thermometer registers
140 degrees (medium-rare), browning venison on all sides. Remove
venison from skillet; set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite
with a long match. Add stock to skillet; bring to a boil. Yield: 6
servings (serving size: 3 ounces venison and 1/4 cup sauce).
Recipe By : Cooking Light, Jan/Feb 1995, page 45
From: Igor@digex.Net Date: 28 Jan 97 Mastercook

Yield: 6 servings
Page 1466
VENISON MEDALLIONS WITH GUINNESS GLAZE
12 2-oz venison medallions

2 medium yellow onions sliced very
1 fine (lyonnaise style)
1 salt
2 shallots finely diced
1 tablespoon malt or balsamic vinegar
1 pint guinness stout
1 teaspoon english mustard
1/2 cup beef or game broth
1 tablespoon soft brown sugar
1/4 cup butter
4 potatoes
1 milk and butter
1 tablespoon horseradish (preferably
1 fresh grated)
1 pinch nutmeg
1 pepper
1 paprika
Venison Medallions with Guinness Glaze, Crispy Fried Onions and

Horseradish Mashed Potatoes
Saute medallions in hot oil until medium rare. Let rest.
Dust onions in cornstarch, fry in very hot vegetable oil until crisp.
Salt and keep hot.
Saute shallots with garlic until golden, deglaze pan with vinegar and
stout, reduce. Add mustard, molasses, broth and sugar. Bring to boil
and beat in butter. Reduce heat and keep warm.
Cook potatoes and mash with milk and butter to desired consistency.
Add horseradish, nutmeg, salt, pepper and paprika. Keep warm.
Set each medallion on mashed potatoes, top with fried onions and pour
around the sauce.
From the Cervena Council, this recipe serves 6. Denver Post,

Wednesday, November 13, 2002
From: Eruna Schultheiss <eruna@taom.Com
Yield: 4 servings
Page 1467
VENISON MEDALLIONS WITH LENTILS
1 cup dried brown lentils

2 1/2 teaspoon vegetable oil
2 tablespoon finely chopped carrots
2 teaspoon minced peeled fresh ginger
1/4 cup chicken stock or canned
1 broth
1 tablespoon low-sodium soy sauce
1 lb boneless venison loin, cut
1 into
8 medallions, about
1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 fresh parsley
Cook lentils in medium pot of boiling water until tender, about 15

minutes. do not overcook. Drain. Heat vegetable oil in large heavy
non-stick skillet over low heat. Add shallots, carrot, garlic ad
ginger and saute until tender, about 6 minutes. Stir in lentils. Add
chicken stock and soy and heat through, season with pepper. Cover and
remove from heat.
Pat venison dry, if necessary. Combine coriander, salt and pepper in

a small bowl. sprinkle both sides of venison with dry mixture.
heat heavy large non-stick skillet over medium high heat. Brush
skillet with 1/2 teaspoon of oil. Add half of venison and saute to
desired doneness, cooking about 1 minute per side for medium-rate
and shaking pan to prevent sticking. do not overcook or meat will be
dry. Transfer to platter to keep warm. Repeat with remaining meat.
Transfer to platter. Add lentil mixture to skillet stir until heated
through, scraping up brown bits.
Divide lentils among 4 warm plates and arrange 2 medallions on each

plate. garnish with parsley and serve.
~0000
Yield: 4 servings
Page 1468
VENISON NACHO DIP
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
16 oz refried beans
2 oz chopped green chiles
1 1/2 cup grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 cup sour cream
1 cup guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is
soft. Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the
meat over the beans. Sprinkle chopped chiles over the meat. Cover
with grated cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle
with green onions and olives.
PER SERVING:(not including chips): 175 calories, 12 g protein, 9 g

carbohydrate, 11 g fat (5 g saturated), 42 mg cholesterol, 243 mg
sodium 3 g fiber.
From Elizabeth Hughes, Broken Arrow Ranch, Texas.
Yield: 6 servings
Page 1469
VENISON OR BEEF JERKY & VARIATIONS
3 lb meat
1/2 cup soy sauce
2 teaspoon accent
Flavoring ingredients for jerky-
HERBS: basil thyme marjoram oregano sage
SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper
OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1
sauce catsup onions garlic
SWEETENERS: honey molasses brown sugar fruit juices
SPIRITS: bourbon brandy rum wines
JERKY MAKING TIPS
If using oven, leave door open slightly to allow moisture to escape.
Be careful of temperature. Jerky is dried, not cooked so the

temperature has to be low. Originally, jerky was dried in the sun by
hanging the meat from wooden racks. If your using a gas range you may
find that the pilot light will supply all the heat you need.
If you use more than one rack remember that each rack will cure at
different speeds due to one being a little closer to heat source.
Rotating the racks every so often will even out the drying times.
Oven temperature setting tend to vary from what the dial says. I have
a thermometer I use to hold oven door ajar with and keep track of
oven temp at the same time.
When experimenting with ingredients I sample the marinade before

adding the meat. This way I know if I've got too much of any one
ingredient. Better to start out with not enough salt or sugar and
work up to what I like than end up with something I can't eat.
From Steve Pickett
Yield: 1 servings
Page 1470
VENISON OR BEEF JERKY AND VARIATIONS
3 lb meat
1/2 cup soy sauce
2 teaspoon accent
Flavoring ingredients for jerky-
HERBS: basil thyme marjoram oregano sage
SPICES: celery seed caraway seed cloves tumeric ginger nutmeg pepper
OTHERS: tabasco sauce soy sauce worchestershire sauce chili sauce A-1
sauce catsup onions garlic
SWEETENERS: honey molasses brown sugar fruit juices
SPIRITS: bourbon brandy rum wines
JERKY MAKING TIPS
If using oven, leave door open slightly to allow moisture to escape.
Be careful of temperature. Jerky is dried, not cooked so the

temperature has to be low. Originally, jerky was dried in the sun by
hanging the meat from wooden racks. If your using a gas range you may
find that the pilot light will supply all the heat you need.
If you use more than one rack remember that each rack will cure at
different speeds due to one being a little closer to heat source.
Rotating the racks every so often will even out the drying times.
Oven temperature setting tend to vary from what the dial says. I have
a thermometer I use to hold oven door ajar with and keep track of
oven temp at the same time.
When experimenting with ingredients I sample the marinade before

adding the meat. This way I know if I've got too much of any one
ingredient. Better to start out with not enough salt or sugar and
work up to what I like than end up with something I can't eat.
From Steve Pickett
Yield: 1 servings
Page 1471
VENISON OR PORTERHOUSE BEEF STEAKS WITH SCOTC
----SOURCE: MAINBEEF.ZIP----
1 steaks
Combine 1 Tbsp butter, shallots and berries in a 2 cup glass measure.

Cover with vented plastic wrap. Microwave on high for 2 minutes. Add
Scotch whiskey and microwave on high 1 minute or until boiling. Stir
in orange juice, lemon juice, jelly and mustard. Microwave on high 2
minutes or until boiling. Combine cornstarch with water. Stir into
sauce; microwave on high 1 minute or until boiling; set aside.
Preheat a microwave browning dish according to the maximum time given
in manufacturer's directions. Rub remaining 1 Tbsp butter over
surface. Immediately, press venison or beef onto hot surface. When
brown, turn over. Microwave on high 2 minutes or to desired doneness.
Do not overcook. Serve immediately with sauce. Serves 4.
Yield: 4 servings
VENISON PAN FRIED STEAK
4 steaks, sirloin or rib 1/4

1 inch thick
4 medium onions sliced thin
4 green peppers sliced thin
2 tablespoon parmesan cheese
1 cup grated mozzarella cheese
1/2 teaspoon garlic
Place butter or magarine in large heavy skillet, turn heat to medium.

Add onions and green peppers, saute until tender. While onion mixture
is cooking, combine remaining ingredients in small bowl. Remove
cooked onion mixture from skillet; set aside. Add steaks to skillet.
Fry one minute each side, turn heat to medium low. Spread onion and
cheese mixture evenly over steaks. Cover and cook until cheese is
melted. Serve hot on fresh bread. Serves 4.
~0400
Yield: 4 servings
Page 1472
VENISON PASTRY
900 gm venison (neck, breast, flank

1 or shoulder)
1 thyme
1 salt and fresh ground
1 pepper
55 gm seasoned flour
75 ml port
1 juice of half a lemon
300 ml venison stock
1 nutmeg
175 gm butter
550 gm short crust or rough puff
1 pastry
1 egg, beaten
Cut the venison into small steaks and dust with seasoned flour. Heat a
little butter in a frying pan and seal the steaks quickly. Put the
meat into a 1.75-2.25 litres pie dish, add the port, lemon juice and
stock.
Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the
butter on top traditionally it would have been lamb suet), cover with
the pastry and glaze with beaten egg. Bake in a preheated oven at
220C for 15 minutes, then at 180C for 1 3/4 hours.
Source: "Two Fat Ladies", SHOW #FL1CO5 THE AIR RACE From: Scott Jones
Date: 07 Sep 99
Yield: 1 servings
Page 1473
VENISON PASTY > CLARISSA DICKSON WRIGHT, TWO FAT LADIES
900 g/2lb venison, neck, breast,

1 flank or shoulder
55 g/2oz seasoned flour
55 g/2oz butter
150 ml/1/2 pint port
1 half lemon, juice only
300 ml/bd pint venison stock
1 nutmeg
1 thyme
1 black pepper
175 g/6oz butter
550 g/11/2lb short crust or
1 rough puff pastry
1 egg, beaten
meat into a 1.75-2.25 litre/3-4 pint pie dish, add the port, lemon
juice and stock, sprinkle with grated nutmeg and thyme, salt and
pepper. Lay the butter on top (traditionally it would have been lamb
suet), cover with the pastry and glaze with beaten egg. Bake in a
preheated oven at 220C/350F/Gas 4 for 15 minutes, then at
180C/350F/Gas 4 for 1BE hours.
:by Clarissa Dickson Wright from Two Fat Ladies

~0000
Yield: 4 servings
Page 1474
VENISON PASTY BY CLARISSA DICKSON WRIGHT
2 lb venison, neck, breast, flank

1 or shoulder
2 oz seasoned flour
2 oz butter
1/2 pint port
1 half lemon, juice only
1/2 pint venison stock
1 nutmeg
1 thyme
1 black pepper
6 oz butter
1 1/2 lb short crust or rough puff
1 pastry
1 egg, beaten
meat into a 1.75-2.25 litre/3-4 pint pie dish, add the port, lemon
juice and stock, sprinkle with grated nutmeg and thyme, salt and
pepper. Lay the butter on top (traditionally it would have been lamb
suet), cover with the pastry and glaze with beaten egg. Bake in a
preheated oven at 220C/350F/Gas 4 for 15 minutes, then at
180C/350F/Gas 4 for 1 1/2 hours.
:from Two Fat Ladies

~0000
Yield: 4 servings
Page 1475
VENISON PEPPER STEAK (RBTN28A)
2 lb venison steak; cut in

1 strips
MIXTURE---------------------
1/2 cup flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shortening
1 can stewed tomatoes; save juice
2 cup water
3 green peppers; cut in
1 strips
Melt shortening in large skillet. Roll venison in flour mixture;

using all the mixture. Brown meat in hot shortening; add the liquid
from tomatoes, water, onion, garlic powder & bouillon cubes. Cover &
simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper
strips, cover & cook 10 minutes more. Add the tomatoes,cook until
tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This
makes a delicious hunting camp supper, served with tossed salad, hot
garlic bread, & fruit for dessert. From: Arnold Elser
Date: 03 Mar 97 Foodwine List (Ask Karen For
Write-Access!) Ä
Yield: 8 servings
Page 1476
VENISON PICADILLO

2 lb venison shoulder or leg,
1 ground
2 teaspoon red chili flakes
2 cup canned whole tomatoes,
1/4 teaspoon salt
In a large pan,saute onion and garlic in the oil until onion is

golden.Add ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix
in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until
liquid is reduced by half.Adjust seasonings and serve with tortillas
and fresh salsa.Makes 6 to 8 servings.
Yield: 8 servings
Page 1477
VENISON PIE BY GINO D'ACAMPO

1/2 red onion, diced
2 oz wild mushrooms
1 splash of red wine
1 salt
1 freshly gorund black pepper
1 venison steak, diced
1 butter, to grease
1 slice bread, cut into round
Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute
the potato and onion for a few minutes, over a gentle heat to soften.
Add the mushrooms to the pan and cook for a further minute. Stir the
red wine, tomato puree and seasoning into the pan. Add the venison to
the pan and cook for 2-3 minutes. Grease a ramekin with the butter,
and line with the round of bread. Spoon the cooked venison mixture
into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn
out onto a serving plate and serve.
:from Ready Steady Cook

~0000
Yield: 4 servings
Page 1478
VENISON PIZZA
1 lb ground venison
6 cup unbleached flour
1 1/2 cup buttermilk
4 tablespoon honey
1/2 teaspoon salt
1 package of yeast
1/4 cup warm water
3 cup grated cheese
2 can pizza sauce
1 chives (optional)
1 oregano
1 garlic powder
1 pepper
1 thyme
First, measure flour into large bowl. In a separate container combine

buttermilk, butter, honey and salt. Heat the buttermilk mixture to
lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture
to flour and combine to make a firm dough. Turn dough out and kneed
for about 6 minutes, or until it is smooth and elastic. Put the
dough in a greased bowl, cover and let rise until double in bulk,
about 1 hour. While dough is rising, prepare the toppings. Grate
plenty of cheese. Chop some onions and some wild chive if you have
some handy. Fry venison, crumbling it as you fry. When dough has
risen, punch it down, divide it in half, and roll out the two parts
to fit your baking sheets. The dough should be about 1/4-inch thick.
Let the rolled out dough rise for about 15 minutes. Spread a generous
amount of pizza sauce on the dough. Sprinkle on plenty of oregano,
garlic powder, pepper and a little thyme. Top with grated cheese and
the crumbled venison. Bake at 350F for 20 to 30 minutes.
Yield: 7 servings
Page 1479
VENISON POT ROAST (WITH VEGETABLES)
4 lb venison roast
1/4 cup salt pork or mild bacon -
1 cubed
2 tablespoon butter
6 carrots
6 onions
6 potatoes
1 teaspoon parsley - fresh, chopped
1 celery stalk - chopped
1/4 teaspoon thyme
1 cup tart fruit juice or cider
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup hot water
3 tablespoon butter
Lard the roast well by inserting cubes of salt pork into small cuts in
the roast. Heat butter in a Dutch oven or deep casserole and brown
the meat on all sides. Add hot water, fruit juice, celery, parsley,
thyme, salt and pepper. Cover and simmer gently for 3 hours on top of
the stove or in the oven at 350 degrees until meat is tender. If
liquid gets low, add water. About one hour before meal is to be
served, add peeled potatoes, carrots and onions. Add a little
additional salt for vegetables. When vegetables are tender, remove
them and the meat to a platter and keep hot. Thicken liquid with 2-3
Tablespoons flour.
Serves 6-8
January, 1991 - Louisiana Conservationist Calendar
Fat grams per serving: Approx. Cook Time: 3:00

Cholesterol per serving: Marks:
From: Fred Towner Date: 03-02-96
Yield: 6 servings
Page 1480
VENISON RAGOUT WITH ONIONS
----INGREDIENTS----
2 lb deer neck and shank
1 1/2 onion, chopped
1 tablespoon tomato sauce
2 cup beef stock
3 tablespoon flour
2 tablespoon butter
----DIRECTIONS----
24 pearl onions
1 lb fresh mushrooms, chopped
3 tablespoon wine, sherry or port
2 cup wine, dry red
1/4 teaspoon salt
Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter
in a large steel or aluminum pot. Add1 tsp olive oil to retard
burning. Brown deer chunks until well-seared, then add sherry or port
and cook for 10 minutes more. Remove from pot and set aside. To the
liquid remaining in the pan add pearl or chopped onion and brown
until golden. Add tomato paste, stirring in well. Add flour and stir
into mixture. Return deer to pot, adding stock. Add 1/3 the red wine,
bring to a boil, then simmer for 3 hours or until tender, adding wine
by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve
over buttered noodles or rice. Suggestions: Leave out mushrooms and
substitute chopped carrots at start.
Yield: 1 servings
Page 1481
VENISON RIB BARBECUE
----MARINADE----
1 cup sugar
1/4 cup vinegar
1/4 cup salt
1 slice of bacon
1 slice of onion
----BARBECUE SAUCE----
1 chopped onion
6 oz tomato juice
1/2 teaspoon basil
1 stalk of celery
1 chopped carrot
Clean as much fat off ribs as you can. Marinate overnight. Dry
pieces & roll in flour, fry until light brown. Remove from skillet &
arrange in a large fry pan or skillet. Cover with barbecue sauce &
bake until tender at
350 degrees.
Yield: 4 servings
VENISON RIBS & SAUCE
----INGREDIENTS----
5 lb venison ribs
Brine Made From 1 Part Vinegar To 3 Parts Water 2 Tbls Salt 1 Large
Onion, Sliced Melted Margarine 2 Each Bay Leaves Rib Sauce 1 1/2 Cup
Water 1 Cup Chili Sauce 1/4 Cup Steak Sauce 2 Tbs Lemon Juice 1/2 Tsp
Chili Powder (Or To Taste) 1/2 Tsp Salt Directions: Make enough brine
from vinegar and water to cover the ribs. Add the bay leaves, salt
and onions. Marinate for 48 hours in the refrigerator. Drain and pat
dry. Place the ribs in a shallow pan and brush ribs with the melted
margarine. Roast for 30 minutes at 450 Degrees F. Baste once again
with the margarine and reduce the heat to 350 Degrees F. In a
saucepan, combine sauce ingredients and bring to a boil over medium
heat. Pour the sauce over the ribs and bake for 1 1/2 to 2 hours,
basting often. From Native Indian Wild Game & Wild Foods Cookbook
Yield: 1 servings
Page 1482
VENISON RIBS AND SAUCE
----INGREDIENTS----
5 lb venison ribs
Brine Made From 1 Part Vinegar To 3 Parts Water 2 Tbls Salt 1 Large
Onion, Sliced Melted Margarine 2 Each Bay Leaves Rib Sauce 1 1/2 Cup
Water 1 Cup Chili Sauce 1/4 Cup Steak Sauce 2 Tbs Lemon Juice 1/2 Tsp
Chili Powder (Or To Taste) 1/2 Tsp Salt Directions: Make enough brine
from vinegar and water to cover the ribs. Add the bay leaves, salt
and onions. Marinate for 48 hours in the refrigerator. Drain and pat
dry. Place the ribs in a shallow pan and brush ribs with the melted
margarine. Roast for 30 minutes at 450 Degrees F. Baste once again
with the margarine and reduce the heat to 350 Degrees F. In a
saucepan, combine sauce ingredients and bring to a boil over medium
heat. Pour the sauce over the ribs and bake for 1 1/2 to 2 hours,
basting often. From Native Indian Wild Game & Wild Foods Cookbook
Yield: 1 servings
VENISON RISSOLES WITH REDCURRANT SAUCE
----FOR THE RISSOLES----

500 gm venison mince; (1lb)
1 small onion; grated
2 cloves garlic; skinned and crushed
4 tablespoon roughly chopped pistachios
1 finely grated zest and juice of 1 l; emon
50 gm fresh brown breadcrumbs; (2oz)
2 tablespoon oil
----FOR THE SAUCE----
1 finely grated zest and juice of 1 l; emon
1 227 g jar redcurrant jelly
Mix together the venison mince, onion, garlic, pistachios, rind and
juice of the lemon and the breadcrumbs.
With dampened hands, shape into 18 small sausage shapes. Chill in the
refrigerator for 30 minutes.
Heat the oil in a frying pan add the rissoles and fry for 8-10
minutes. Drain on absorbent kitchen paper and keep warm.
Meanwhile, heat all the sauce ingredients in a pan until the liquid
stage. Serve poured over the rissoles.
NOTES : An ideal supper meal to serve with either pappardelle or rice.

Page 1483
Yield: 4 servings
VENISON ROAST
3 lb chunk of venison roast (or

1 roll it if its in steak
1 form)
2 cup onion - cut up (2 in.
1 pieces)
2 cup potato - cut up
1 cup carrots - cut up
1 cup fresh mushrooms - sliced
3 tablespoon (or more) worchestershire
1 sauce
3 tablespoon (or more) soy sauce
1/2 cup beef broth
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever
you like) Put a LARGE oven cooking bag in an oblong baking pan (so
that the bag fits inside the pan). To the bag, add the venison. Add
all liquids, then veggies around the meat. Put the 'shrooms on top of
everything else, then the spices on top of them. You want to have
about 1 inch of liquid in the bottom of the bag, so if you need more,
add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape.
Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they
won't overcook).
Yield: 4 servings
VENISON ROAST (AI)
Trim all fat from roast and wipe with a clean cloth wet with vinegar.
Rub with salt and pepper. Parboil pieces of salt pork; drain and
skewer the pork to the roast. Top skewers with onion slices. Roast in
a medium oven. When partially done, baste with enough tomato juice
and 3 bay leaves to cover. Baste with tomato juice during roasting,
frequently. Roast slice and serve hot. SOURCE:*Kathryn Jamerson,
Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92
Yield: 1 servings
Page 1484
VENISON ROAST BURGUNDY
6 lb roast
1 celery stalk with leaves
2 carrots, quartered
2 med. onions, quartered
1 salt & pepper
1 crumbled bay leaf
Place roast in center of piece of heavy aluminum foil large enough

to completely wrap it. Put in shallow pan; fold foil up around meat
pan fashion.
Brown under broiler. Add vegetables; brush them with melted butter
or fat & brown also. Season meat with salt, pepper & herbs. Add
wine. Bring foil up around meat & seal the edges with a double fold.
Place in 300 degree oven for about 3 1/2 hrs. (If longer time is
available, roast in 250 degree oven for about 4 1/2 hrs.). Remove
meat to a hot platter. Simmer juices in saucepan until slightly
thickened, correct seasonings & serve.
Yield: 12 servings
VENISON ROAST WITH CRANBERRIES
2 lb or 3, venison roast
2 tablespoon oil
2 cup raw cranberries
1 small stalk celery, chopped
1 teaspoon nutmeg
1 1/2 tablespoon maple sugar
1 flour
1 tablespoon sweet herbs
2 whole cloves
Sprinkle roast with salt and pepper, and dust with flour. Heat oil.
Brown the roast on all sides. Set aside.
In remaining oil, saute onions and celery. Return meat to kettle. Add
cider (water may be substituted) and remaining ingredients.
Slow cook until meat is tender, about 2 1/2 to 3 hours, adding more
liquid as necessary. If needed, thicken sauce with a little cornmeal.
NOTE: Wild game and domestic beef can be treated the same when
stewing.
Because of the liquid, the wild meat will not dry out. So, if
Page 1485
you
have no venison, try this as a beef pot roast.
"Historic Foodways" by Brook and
Barbara Elliott, in Smoke and Fire
News, v. 11, No. 4, April 1997
MM Format by John Hartman Indianapolis, IN
Yield: 1 roast
VENISON ROAST WITH GLAZE
1 cup orange juice

1 pinch allspice (generous pinch)
2 tablespoon butter
1/2 cup currant or crabapple jelly
1 venison roast
1 salt pork
1 salt
1 pepper
Smear roast with salt pork, season with salt and pepper. Sear at 450
degrees for 15 minutes. Reduce to 325 and cook covered for 12 minutes
per pound, basting frequently with blend of Orange juice, lemon juice
and allspice. 20 minutes before roast is done brush with glaze of
butter, Orange juice and jelly.
May be served with glazed orange and lemon slices, wild rice and
mushrooms.
From: Jj Judkins
Yield: 1 roast
Page 1486
VENISON ROLL WWW.CAMELOTINTL.COM/HERITAGE/VENISON.HTML
1 lb venison; flank or shoulder

1 lb venison heart
1 lb venison liver
2 large onions
2 large tomatoes; skinned and diced
1 lb streaky bacon; finely diced
1 lemon; rind grated
2 large eggs
1 salt and pepper
1 browned crumbs
1 dripping
Mince meats and onions together. Mix all the ingredients

except crumbs and dripping and shape into a roll. Cover
with browned crumbs and place in roasting tin with hot
dripping. Baste and cover with foil. Bake 1 1/2 - 2 hr
at 375F. Serve either hot with a suitable sauce or cold
with a salad.
From: Michael Loo Date: 12 Aug 98
Yield: 4 servings
VENISON ROLLUPS
1 text file
If you want to try something a little different, we like to make steak

rollups from time to time. Take about a 2 inch steak and butterfly
it. Then (this is the hard part because I hate pounding a good steak)
pound the steak flat with a meat hammer on both sides. Chop green
onions and mix them with a tub of cream cheese. Spread this mixture
on the steak, then roll the steak up like a log. Wrap a piece of
bacon around the steak and toothpick it. Put the steaks on a broiler
rack and bake at about 350 degrees for about 30 minutes. Then turn
the broiler on and broil them for about 5 minutes a side. This will
cook the bacon and get the mixture oozing out the sides and gives it
all a nice grilled color. You can discard the bacon if you like.
Serve with favorite side dishes. These things are delicious,
fattening and easy to make. Good luck!
Mark Nelsen rec.hunting
Yield: 1 servings
Page 1487
VENISON ROUND STEAK [TEXAS]
2 lb venison round steak

2 tablespoon butter
4 oz can chopped green chilies,
1 drained
1 1/2 cup monterey jack cheese,
1 shredded
1 cup crushed tortilla chips
Trim all fat and membrane from steak. Cut into serving portions.
Pound with a meat mallet until 1/4-inch thick. Sprinkle steak lightly
with ground cumin, salt and pepper.
Brown steak in butter. Lay steak out flat and put onion and green
chilies on each piece. Sprinkle with Monterey Jack cheese and roll
up. Reserve some for top.
Place in a greased baking dish. Pour Rotel tomatoes over top. Cover
and bake 40 minutes at 350 degrees. Uncover and sprinkle crushed
tortilla chips and remaining Monterey Jack Cheese over top and bake
for 5 minutes or until cheese is melted. Serve with pinto beans and
rice.
From http://www.onlinesportsman.com/index1.html and forwarded by

Richard Allaire on Newsgroups: rec.hunting.dogs From: Dorothy Flatman
Date: 01-21-00 From: Kevin Jcjd Symons Date: 10-17-02
Yield: 4 servings
Page 1488
VENISON SAUCES
1/4 lb sugar
1/2 pint champagne vinegar
1 sweet sauce:
6 oz white or red currant jelly
6 oz white or red wine
Sharp Sauce:
Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white

candy-sugar, dissolved in a half-pint of Champagne vinegar, and
carefully skimmed.
Sweet Sauce:--Melt some white or red currant jelly with a glass of

white or red wine, whichever suits best in color; or serve jelly
unmelted in a small sweetmeat-glass. This sauce answers well for
hare, fawn, or kid, and for roast mutton to many tastes.
Gravy for Venison:--Make a pint of gravy of trimmings of venison or

shanks of mutton thus: broil the meat on a quick fire till it is
browned, then stew it slowly. Skim, strain, and serve the gravy it
yields, adding salt and a teaspoonful of walnut pickle.
From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
Yield: 6 servings
Page 1489
VENISON SAUERBRATEN
3 lb to 4 lb venison roast
1 cup water
1 cup wine vinegar
1 teaspoon salt
6 peppercorns
2 bay leaves
2 whole cloves
2 tablespoon flour
2 teaspoon sugar
1/4 cup water
Prepare marinade by bringing water, vinegar, onions, salt,

peppercorns, bay leaves, and cloves to a boil in a saucepan. Reduce
heat and simmer for 15 minutes. Cool marinade to room temperature.
Place meat in large glass bowl. Pour marinade over meat and
refrigerate three days. Turn meat at least 4 times each day. Remove
roast from marinade, dry and brown in margarine in heavy skillet.
Place meat in roaster, add marinade liquid, cover and roast in 325
degree oven until tender (3-4 hours). Remove roast from juices and
keep warm.
From The Budget December 4 th 1991
Yield: 6 servings
Page 1490
VENISON SAUSAGE

5 lb cubed prefrozen venison
3 lb lean prefrozen pork, cubed
5 tablespoon salt
1 teaspoon thyme
2 teaspoon sugar
1 tablespoon fine grind black pepper
2 teaspoon finely minced garlic
1 teaspoon cayenne
1 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter marinade
1/2 cup red wine
2 teaspoon salt
1 small onion, sliced
1/2 cup thinly sliced carrot
1 centiliter garlic, finely minced
1 bay leaf
1/4 cup chopped heart of celery
1 tablespoon whole black peppercorns
Thaw venison. Prepare marinade and pour over cubes of meat. Marinate
in the refrigerator for 24 hours. Drain, discard marinade, and grinf
through the fine disk. Grind pork and fat separately and mix with
venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5"
links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours.
Hang again for at least two weeks before sampling. Source: Home
Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by
Carolyn Shaw 12-94.
Converted by MMCONV vers. 1.20
From: Neysa Dormish Date: 14 Dec 96 Home Cooking Ä
Yield: 1 servings
Page 1491
VENISON SAUSAGE #2
30 lb venison
20 lb pork fat, about 50-60% lean cut
1 lb salt
3 oz black pepper
2 oz sage (optional)
1 oz red pepper (optional)
5 oz sugar (optional)
Sprinkly seasonings over meat. Grind through coarse chili plate.

Regrind through sausage plate. If sausage is to be rozen, season
only half.
Wrap sausage in sizes needed for a meal, in moisture-vapor-proof

paper. Thaw and cook seasoned sausage just before using. Unseasoned
sausage will keep fresh 5 to 6 months, while seasoned sausage will
turn flat and rancid after 3 months.
From Opal Irving in the Austin American Statesman.
Yield: 1 servings
VENISON SAUSAGE 1
4 lb coarse ground venison

1 tablespoon salt
1 tablespoon sage
1 teaspoon allspice
2 tablespoon sugar
6 cloves pressed garlic
1 cup cold water
Combine all ingredients, mix thoroughly and stuff into hog casings. To
cook, boil, bake or fry. The Sausage Making Cookbook, by Jerry Predika
Collection of Clarence Fontish Courtesy of Shareware RECIPE CLIPPER
1.0
Yield: 1 servings
Page 1492
VENISON SAUSAGE FROM FRED GOSLIN
8 1/4 lb venison [ground]

3 1/4 lb bacon [ground]
1 1/2 tablespoon pepper
1 1/2 tablespoon poultry seasoning
1/2 teaspoon sage
1/2 teaspoon nutmeg
1 cup water
1) Combine all of the ingredients, mixing well. 2) Shape into

patties and fry in a skillet `til brown on both sides. (sausage will
be slightly pink on the inside) *or* It may also be stuffed in
casings and boiled...
Source: Randy L. Riley, Carthage NY. from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin
on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
Yield: 12 pounds
Page 1493
VENISON SCALLOPE WITH SPECK, SWEET ONIONS AND POTATOES
4 tablespoon virgin olive oil -- plus 4

2 spanish onions, cut -- in
1/8 ribbons
1 cup cinzano rosso sweet vermouth
1 plus 1/2 cup
8 pieces venison, denver leg
1/2 inch thick
1/2 cup seasoned flour
2 waxy potatoes, peeled -- in
1/2 cubes
1 soaking in water
4 oz speck (smoked prosciutto) --
1 julienne
4 cup chicken stock
1/4 cup basic tomato sauce
In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until

smoking. Add onions and cook until golden brown, about 8 to 10
minutes. Add Cinzano and cook until liquor is evaporated. Place
onions in separate bowl and set aside. Season venison with salt and
pepper and dredge in seasoned flour.
In a clean 12 to 14inch saute pan, heat oil until smoking. Place

venison pieces and cook until dark golden brown on one side. Turn and
cook 1 minute on other side and remove to warm plate. Add potatoes
and cook until light brown, about 4 to 6 minutes. Add speck,
remaining Cinzano, chicken stock, tomato sauce and onions and reduce
by half. Add venison and cook 1 minute. Remove meat to platter and
spoon sauce around.
Yield: 4 servings
Recipe By : Molto Mario MB5743
From: Sue Date: 11 May 97 Mastercook

Yield: 1 servings
Page 1494
VENISON SHISH KA BOB
1 shish ka bob; -
5 lb venison; cut in large
1 chunks
6 whole onion; quartered
10 whole jalapeno chile pepper
1 cut in half. seeded
4 whole green pepper; large
1 sliced
1 marinade; -
1/2 cup soy sauce
1/2 cup cooking oil
1 tablespoon sugar
1/2 teaspoon cayenne pepper; ground
Marinate meat for at least 4 hours.
Alternately place vegtables and meat on Ka-Bob skewers. Marinate in

sauce above. Cook on open grill over hot coals turning often until
done. Note: Make sure to have enough! I sometimes add slices of
jalapenos for a extra kick...
Yield: 5 servings
Page 1495
VENISON SHORTCAKE
1 slice bacon, diced

1/4 cup sliced onions
1 lb ground elk/deer
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon flour
1 1/4 cup water
1/2 teaspoon prepared mustard
----SHORTCAKE----
2 cup flour
1/2 teaspoon salt
2/3 cup milk
1 melted butter or margarine
Saute' bacon and onions until slightly browned. Add meat, salt,
pepper, and cook until browned. Add 2 tablespoons flour and blend.
Add water, mustard, and catsup. Bring to a brisk boil, stirring
constantly.
For shortcake, sift flour, baking powder and salt together twice. Cut
in shortening. Add milk gradually, mixing to soft dough. Turn out
on and knead slightly. Roll 1/4-inch thick and cut with floured
3-inch biscuit cutter. Place half the biscuits on baking sheets,
brush with melted butter and place remaining biscuits on top. Bake
in hot oven (425 degees F.) 12 to 15 minutes. To serve split
shortcakes and pile meat mixture between halves.

(18:18)
Yield: 6 servings
Page 1496
VENISON SHOULDER
4 lb venison shoulder salt and pepper fl; our

2 tablespoon horseradish
1/2 cup red wine
Rub shoulder with salt, peper and flour. Melt shortening in kettle,
add meat, browning quickly on all sides. Add horseradish, tomato
juice and wine. Cover, cook slsowly for 3 hours, adding water as
needed. Thicken the juice with flour to make good gravy.
Yield: 6 servings
VENISON SHOULDER IN RED WINE
4 lb venison shoulder salt and pepper fl; our

2 tablespoon horseradish
1/2 cup red wine
Rub shoulder with salt, peper and flour. Melt shortening in kettle,
add meat, browning quickly on all sides. Add horseradish, tomato
juice and wine. Cover, cook slsowly for 3 hours, adding water as
needed. Thicken the juice with flour to make good gravy. Source:
Woman's Exchange.
Yield: 6 servings
Page 1497
VENISON SIGNORA CARA

2 cup white wine
3 large garlic cloves -- crushed
2 tablespoon parsley -- chopped
2 whole cloves
1 large onion -- chopped
4 lb venison -- rack, loin, or
1 leg
3 tablespoon unbleached all purpose
1 flour
4 slice salt pork
1 medium onion -- sliced - water
Combine the vinegar and wine in a saucepan and bring to a boil,

remove from the heat and add the garlic, parsley, cloves, and onion,
stirring until blended and set aside to cool until cold. Place the
venison in a glass or porcelain, wide shallow bowl and pour the
marinade over it. Let stand overnight or a full day, turning
occasionally. Then remove the meat and pat dry. Sprinkle with the
salt and pepper, rub with the flour and put into a large baking pan,
covering the roast with the salt pork and onion slices. Brown in a
very hot oven (450 degrees F. or more) then add 1 cup of the marinade
and reducing the heat to 350 degrees F. and roast for about 2 hours
or until tender, adding more marinade if needed.
Yield: 6 servings
VENISON SKILLET RICE DINNER
1 lb ground venison
1 1/2 cup water
1 lb can tomatoes
1 cup shredded sharp cheese
1 envelope onion soup mix
3/4 cup white rice, uncooked
1 medium can green peas
Brown meat. Add soup mix, water, rice, tomatoes and peas.
Simmer 25 minutes or until rice is tender. Top with shredded
cheese before serving.
From the files of Earl Shelsby

From: Gail Shipp Date: 23 Jul 98
Yield: 4 servings
Page 1498
VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE
3 oz venison steak
3 spring onions, chopped
1/2 beef stock cube
1 glass of red wine
Preheat the oven to 220C/425F/Gas 7. Preheat a small frying pan and a

medium frying pan. Take the venison steak and bash it flat using a
meat mallet or rolling pin. Heat a little olive oil in the small
frying pan. Add the venison and fry for 2 minutes, either side.
Transfer to the oven for 6-8 minutes to complete cooking. Heat the
remaining oil in the medium frying pan. Add the spring onions and
mushrooms and saute for 3 minutes. Crumble in the beef stock and add
the red wine. Turn up the heat to reduce and thicken the sauce. If
the sauce is too thick or the flavour too intense, add a little
boiling water. Remove the venison steak from the oven. Place on a
serving plate. Pour over the mushroom and red wine sauce and serve.
:by Brian Turner from Ready Steady Cook

~0000
Yield: 4 servings
Page 1499
VENISON STEAK WITH JUNIPER BERRY AND FIERY RED CHILE SAUCE
2 tablespoons dried juniper berries

3 cups unsweetened dark grape juice
2 bay leaves
1 1/2 teaspoons dried thyme
2 shallots, peeled and coarsely chopp; ed
2 cups veal (or beef) stock
4 whole dried chiles de arbol
6 venison steaks, 8-10 ounces each
1 tablespoon salt
Red wine can be used instead of grape juice in the recipe. It is not
included here because alcohol is prohibited on many reservations. Also,
commercially sold berries tend to be more aromatic and pungent. If using
store-bought juniper berries, use half the amount called for. From 'Foods
of the Southwest Indian Nations' by Lois Ellen Frank, serves 6.
Wine ideas from Tara Q. Thomas: Steer clear of high-alcohol reds here,
which would ignite a fire when they come into contact with the chile.
Better choices would be soft, juicy reds with some spicy, gamey flavor,
like a simple Ctes-du-Rhne, or, if you can find it, Carlson Vineyard's
Tyrannosaurus Red, a spicy, grapey wine made from Lemberger grown in
Colorado.
To make sauce, wrap juniper berries in a clean kitchen towel and crush them
using a mallet or heavy skillet. Remove them from the towel and place in a
saucepan with grape juice, bay leaves, thyme and shallots. Simmer over
medium heat 20-25 minutes, until liquid has reduced to 1 cup.
Add veal stock, bring to a boil, then decrease heat to medium and simmer
for another 15 minute, until the sauce has reduced to 1 1/2 cups.
While the sauce is reducing, place the chiles in a small bowl and remove
their stems and seeds. With your fingers, tear the chiles into pieces about
the size of small beans. If you are sensitive to chiles, wear gloves to
tear the chiles into pieces. Set aside.
Remove the sauce from the heat and pass it through a fine sieve to remove
the herb leaves and berry skins.
Heat coals in an open grill until very hot (or heat a grill pan over high
heat until very hot).
Brush each of the steaks on the grill and cook for about 3 minutes, until
they have charred marks. Rotate the steaks a half turn and grill for
another 3 minutes, until the steaks have a crosshatched charred pattern.
Flip steaks over and grill for about 5 minutes more, until done as desired.
Ladle sauce onto each plate, top with steaks, patterned-side up, and
sprinkle with chile peppers.
Page 1500
VENISON STEAK WITH RATATOUILLE
1 head of broccoli, cut into

1 florets
1 for the ratatouille
1 broccoli stalk, chopped
3 broccoli florets
1 dash olive oil
1 red onion, diced
4 oz wild mushrooms, sliced
1/2 glass red wine
1 tomato, de-seeded and diced
1 salt
1 for the steak
1 venison steak, cut into
1 strips
2 oz plain flour
1/2 glass red wine
1 salt
Bring a medium pan of water to the boil. Cook the broccoli florets for
5-6 minutes, or until just tender. Remove from the heat and drain.
Heat a chargrill pan and chargrill the cooked broccoli in the dry pan
for 3-4 minutes until charred, then keep warm until ready to serve.
To make the ratatouille, heat the oil in a pan then saute the
remaining broccoli florets, broccoli stalk, potato and onion for a
few minutes, over a gentle heat to soften. Add the mushrooms to the
pan and cook for a further minute. Stir the red wine, tomato and
seasoning into the pan and heat for 4-5 minutes, or until the
vegetables are soft. To make the venison steak, heat the oil in a pan
until hot. Coat the venison strips in the flour, and pan-fry for 2-3
minutes. Pour in the red wine, season to taste and heat for a further
minute. Transfer the chargrilled broccoli florets to a serving plate
and spoon the ratatouille around. Serve the sliced venison on top.
:by Gino D'Acampo from Ready Steady Cook

~0000
Yield: 4 servings
Page 1501
VENISON STEAKS & CHOPS
----KEYWORDS: WILD GAME COOKING----

----SOURCE: WILD GAME COOKING----
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First
published in Great Britain in 1988 by: Rosendale Press Ltd, 140
Rosendale Road London SE21 8LG Steaks and chops can be cut from the
leg or loin. The fillet steaks from young deer are delicious and
tender and, we find, do not really need to be marinated before
cooking. We prefer to quick fry them, rather than grill (broil), as
this is more controllable and keeps them very moist. Have fillet
steaks, or medallions cut about 2 cm/3/4 inch thick. Heat a very
heavy frying pan over a high heat until almost red hot, then quickly
add a mixture of butter and oil, allowing 7.5 ml/1/2 tbsp each for
every two steaks. If they are large steaks or chops add more butter
and oil, but not too much. Put the steaks in the pan. They will sear
fast. Using a palette knife, not a fork, turn them over to brown the
other sides. Then turn the heat down to medium and cook for a further
3-4 minutes on each side. Always undercook venison- serve a little
pink. Remove the steaks to a hot dish and keep very hot while you add
one of the mixtures below to the pan to make a sauce for the steaks.
1) 3 crushed juniper berries, 1 wineglass of red wine, and salt and
pepper to taste: boil, then simmer for a few minutes, working all the
residue from the steaks into the sauce. 2) A handful of seeded
grapes, cut in half, 15 ml/1 tbsp of brandy, 1 wineglass of red wine,
and salt and pepper to taste: boil and simmer, working in the
residue. 3) 15 ml/1 tbsp of Dijon mustard, 1/2 wineglass of red wine,
and salt and pepper to taste: boil and simmer, working in the
residue, then add a little single (light) cream. 4) 3-4 spring onions
(scallions), cut finely and cooked for a few seconds in a little
butter in the pan, add 1 wineglass of dry white wine added and
simmer, then stir in a little single (light) cream with salt and
pepper to taste. Cook large steaks or chops in the same way, but add
2 wineglasses of red wine, and salt and pepper to taste after the
steaks have been seared. Simmer for 15-20 minutes, according to the
size and taste.
Submitted By SALLIE KREBS> On 12-21-94 (2156)
Yield: 1 servings
Page 1502
VENISON STEAKS IN WINE
2 small venison steaks

1 tablespoon butter
1 dash of fennel
1 garlic salt
1 basil
1 white cooking wine
Melt butter in frying pan over medium heat. Put steaks in pan and add
fennel, garlic salt and basil. Cook for 5 to 10 minutes or until
done to your liking.
Yield: 2 servings
VENISON STEAKS W/ QUINCE SAUCE
1 1/2 lb venison steak (1/2 inch

1 thick)
3 tablespoon butter
1 tablespoon quince or currant jelly
1/8 teaspoon nutmeg
1 salt and pepper
Fry steaks in butter, place on a warm platter,sprinkle lightly with

salt and pepper. Add other ingredients to drippings, Bring to a boil,
spoon over steaks.
It's quick and easy. Enjoy.
David Allan DTurkee@aol.com rec.hunting
Yield: 1 servings
Page 1503
VENISON STEAKS WITH CHESTNUTS & FIGS
1 stephen ceideburg
1/2 tablespoon butter
1 black pepper
50 gm chopped green onions
200 ml port wine
300 ml stock
24 peeled chestnuts
1 tablespoon butter
4 figs
By rights, this dish requires lengthy preparation of a stock made

with the bones and trimmings of venison. However, this is impossible
for most of us who buy venison as a boneless fillet.
A good beef stock is a satisfactory substitute and if you use a

canned beef bouillon (Campbells makes one) and prepare the chestnuts
in advance, the meal can be prepared very rapidly.
Melt half a tablespoon of butter in a heavy saucepan, add a good

grinding of black pepper and gently cook 50 g chopped green (spring)
onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled
chestnuts and simmer for about 20 minutes or until the sauce becomes
syrupy. Set aside and keep warm.
Heat a heat a heavy-based frying pan, add a tablespoon of butter.

When it is very hot, cook 8 medallions of venison, each about 1 cm
thick.
Sear them for a maximum of 1 minute on each side, to ensure they are
still rare.
Meanwhile, butter a baking tray and slice onto it 4 figs. Place under
a grill to heat through.
Divide the sauce and chestnuts between four heated plates and add to
each plate 2 medallions of venison and a fan of fig slices. Serve
immediately.
From an article by Meryl Constance in The Sydney Morning Herald,

5/4/93. Courtesy Mark Herron.
Yield: 4 servings
Page 1504
VENISON STEAKS WITH CHESTNUTS AND FIGS
1 stephen ceideburg
1/2 tablespoon butter
1 black pepper
50 gm chopped green onions
200 ml port wine
300 ml stock
24 peeled chestnuts
1 tablespoon butter
4 figs
By rights, this dish requires lengthy preparation of a stock made

with the bones and trimmings of venison. However, this is impossible
for most of us who buy venison as a boneless fillet.
A good beef stock is a satisfactory substitute and if you use a

canned beef bouillon (Campbells makes one) and prepare the chestnuts
in advance, the meal can be prepared very rapidly.
Melt half a tablespoon of butter in a heavy saucepan, add a good

grinding of black pepper and gently cook 50 g chopped green (spring)
onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled
chestnuts and simmer for about 20 minutes or until the sauce becomes
syrupy. Set aside and keep warm.
Heat a heat a heavy-based frying pan, add a tablespoon of butter.

When it is very hot, cook 8 medallions of venison, each about 1 cm
thick.
Sear them for a maximum of 1 minute on each side, to ensure they are
still rare.
Meanwhile, butter a baking tray and slice onto it 4 figs. Place under
a grill to heat through.
Divide the sauce and chestnuts between four heated plates and add to
each plate 2 medallions of venison and a fan of fig slices. Serve
immediately.
From an article by Meryl Constance in The Sydney Morning Herald,

5/4/93. Courtesy Mark Herron.
Yield: 4 servings
Page 1505
VENISON STEAKS WITH COMPOUND CRANBERRY BUTTER
50 gm unsalted butter; softened (2oz)

20 gm dried cranberries; soaked in 2
1 ; tablespoons apple
1 ; juice (3/4oz)
1 packet; (250g/350g) venison
1 ; steaks
Mix together the butter and cranberries. Place on a sheet of cling

film and roll into a 'sausage' shape. Chill until firm.
Brush the venison steaks with olive oil and grill following pack
instructions.
Serve immediately topped with slices of the cranberry butter.
NOTES : A light main meal ideally served with new potatoes and fine
green beans.
Yield: 2 servings
Page 1506
VENISON STEAKS WITH JUNIPER BERRY & FIERY RED
----JUNIPER BERRY & FIERY RED----

----CHILE SAUCE----
2 tablespoon dried juniper berries
3 cup dry red wine
2 bay leaves
1 1/2 teaspoon dried thyme
2 cup veal stock
----VENISON STEAK----
6 venison steaks, 8 to 10 oz. each
1 tablespoon salt
To make the sauce, wrap the juniper berries in a kitchen towel and
crush them using a heavy skillet or mallet. Remove them from the
towel and place them in a saucepan with the red wine, bay leaves,
thyme, and shallots. Simmer over medium heat about 20 minutes, until
the liquid has reduced to 1 cup.
Add the Veal Stock and simmer over medium heat another 15 minutes,
until the sauce has reduced to 1 1/2 cups.
While the stock is reducing, place the chiles in a small bowl and
remove their stems and seeds. With your fingers, tear the chiles
into small pieces, about the size of small beans. Set aside.
Remove the sauce from the heat and pass it through a fine sieve to
remove the herb leaves and berry skins.
Heat coals in an open grill to a fiery hot temperature.
Brush each steak on both sides with the olive oil and season with
salt and pepper.
Place the steaks on the grill and cook about 3 minutes, until they
have charred marks. Rotate.
Yield: 6 servings
Page 1507
VENISON STEAKS WITH JUNIPER BERRY AND FIERY RED CHILE SAU
----JUNIPER BERRY & FIERY RED----

----CHILE SAUCE----
2 tablespoon dried juniper berries
3 cup dry red wine
2 bay leaves
1 1/2 teaspoon dried thyme
2 cup veal stock
----VENISON STEAK----
6 venison steaks, 8 to 10 oz. each
1 tablespoon salt
To make the sauce, wrap the juniper berries in a kitchen towel and
crush them using a heavy skillet or mallet. Remove them from the
towel and place them in a saucepan with the red wine, bay leaves,
thyme, and shallots. Simmer over medium heat about 20 minutes, until
the liquid has reduced to 1 cup.
Add the Veal Stock and simmer over medium heat another 15 minutes,
until the sauce has reduced to 1 1/2 cups.
While the stock is reducing, place the chiles in a small bowl and
remove their stems and seeds. With your fingers, tear the chiles
into small pieces, about the size of small beans. Set aside.
Remove the sauce from the heat and pass it through a fine sieve to
remove the herb leaves and berry skins.
Heat coals in an open grill to a fiery hot temperature.
Brush each steak on both sides with the olive oil and season with
salt and pepper.
Place the steaks on the grill and cook about 3 minutes, until they
have charred marks. Rotate.
Yield: 6 servings
Page 1508
VENISON STEAKS WITH MUSHROOM GAME SAUCE
4 venison steaks cut from loin

1 juniper berries; ground
2 teaspoon salt
Wild mushroom game sauce ----sauce-
1 oz dried boletus edulis (cepe,
2 cup water
2 oz fresh onions; chopped
3 tablespoon flour
1 cup rich meat stock; * see note
1 salt and pepper; to taste
6 juniper berries; crushed fin
2 allspice berries; crushed fi
2 oz dill pickles; diced
Recipe by: plgold@ix.netcom.com (Pat Gold) * preferably from the game

being used, commercial ok
Notes: Prepare wild mushroom game sauce.
STEAKS:
Do not overcook the venison here. It should be done no more than

medium rare in the center. This perparation does not require
marinading, because the tenderness of the loin meat. Serve with
quick-sauteed potatoes with dill sauce, and Stag's Leap Cabernet.
1. Pound the steaks to 1/2-inch thickness. Sprinle lightly with the

juniper berries and salt.
2. Saute the steaks with the butter for about 3 minutes on each
side. The meat should be done no more than medium rare.
3. Heat the wild mushroom game sauce, adjust for salt, pour over the
steks, and serve.
SAUCE:
This sauce is excellent for furred game, especially if the meat has
not been marinated. It is very much in the traditional European
Hunter's Style, which uses juinper berries and pickles. It was
developed through the sixteenth and seventeenth centuries by cooks
working on the great landed-gentry estates of France, Poland and
Germany.
1. Clean mushrooms thoroughly under brisk running water.
2. Combine the mushrooms and about 2 cups of water in a saucepan, and

Page 1509
bring to a boil. Then reduce the heat, and let simmer for 30 minutes.
Remove reconstituted mushrooms from broth, and set aside for later
addition to sauce.
3. Prepare a roux: Saute the onions in the butter until they are
almost traansparent; add the flour, and stir for 1 minute.
4. Add the simmered mushroom extract, strained meat stock, and red
wine to the roux mixture, and stir till blended and slightly
thickened. Season with salt and pepper.
5. Add juniper berries, allspice, mustard, paprika, reconstituted

mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and
pepper. The sauce is now ready to use.
Serves 4.
Yield: 4 servings
VENISON STEAKS WITH SCOTCH SOUR SAUCE
2 tablespoon butter,divided use

1/4 cup finely chopped shallots
5 cranberries,crushed
1/4 cup scotch whiskey
2 tablespoon water
4 venison porterhouse steaks
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass

measure.Cover with vented plastic wrap.Microwave on high for 2
minutes.Add Scotch whiskey and microwave on high 1 minute or until
boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave
on high 2 minutes or until boiling.Combine cornstarch with water.Stir
into sauce;microwave on high 1 minute or until boiling;set aside.
Preheat a microwave browning dish according to the maximum time given
in manufacturer's directions.Rub remaining 1 tbsp. butter over
surface.Immediately,press venison or beef onto hot surface.When
brown,turn over.Microwave on high 2 minutes or to desired doneness.Do
not overcook.Serve immediately with sauce.
Yield: 4 servings
Page 1510
VENISON STEW

2 pounds venison stew meat
3 onions, chopped
1 bay leaf
0.5 teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
0.25 cup all-purpose flour
0.25 cup water
Cubes of venison stew meat are browned with onions and garlic and combined
with Worcestershire sauce, thyme and bay leaf in this stew with carrots and
parsnips. Serve over rice or wide egg noodles.
1. In a large soup pot, deeply brown the meat in oil. Stir in onions,
garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water.
Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4
cup water. Stir into the stew. Remove bay leaf before serving.
VENISON STEW #2
2 lb boneless venison, cut into one-inch; pieces

4 cup hot water
1 salt to taste
1 teaspoon sugar
8 small whole onions, peeled
3 potatoes, peeled and cut into 1/2 i; nch cubes
1/4 lb margarine
Brown meat thoroughly in margarine in large heavy kettle. Add all

ingredients, except carrots, whole onions and potatoes. Simmer for 2
hours, adding water if necessary. Add carrots, whole onions and
potatoes and cook about 30 minutes. Liquid may be thickened with
flour if desired. From The Budget December 4th 1991 Courtesy of
Shareware RECIPE CLIPPER 1.1
Submitted By MILITARY LIFESTYLE MAGAZINE
Yield: 4 servings
Page 1511
VENISON STEW #3
2 lb stew meat
6 carrots
6 potatoes
2 tablespoon oil
1 medium onion
2 bay leaves
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 dash allspice
Brown the cubed meat in the oil, add two cups of water, then the rest
of the ingredients. Cover and simmer 1 1/2 hours. Remove bay
leaves, add carrots and potatoes, cook another 30-45 minutes or until
tender. As a footnote, I've just browned the meat, then dumped
everything in the "crockpot" on low. It produces a stew that tastes
as tho' it already been reheated several times. IMHO, that's the
best stew.
Recipe By : Mrs.Ora Moore of Dillsboro, Indiana
Yield: 1 servings
Page 1512
VENISON STEW & DUMPLINGS

1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon stock
1 small bay leaf
6 small potatoes, halved
6 small onions
1 water
1 cup biscuit mix
2 lb venison neck meat- 1 cubes
2 teaspoon sugar
5 cup water
6 medium carrots cut in half
2 ribs celery, cut in chunks
1 egg
Combine flour, salt and pepper, dredge meat cubes into mixture. Brown
coated cubes in hot oil in large dutch oven. Stir in the next 6
ingredients, cover,reduce heat and simmer about 1 hour.
Add potatoes, carrots, onions, and celery; cover and cook over low
heat 15 minutes.
Combine water, egg, biscuit mix; stir until all ingredients are
moistened. Drip dough by tablespoons on top of stew mixture. Cook
uncovered over low heat 10 minutes; cover and cook another 10
minutes. Serve hot. Serves 6 to 8.

Yield: 6 servings
Page 1513
VENISON STEW AND DUMPLINGS

1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon stock
1 small bay leaf
6 small potatoes, halved
6 small onions
1 water
1 cup biscuit mix
2 lb venison neck meat- 1 cubes
2 teaspoon sugar
5 cup water
6 medium carrots cut in half
2 ribs celery, cut in chunks
1 egg
Combine flour, salt and pepper, dredge meat cubes into mixture. Brown
coated cubes in hot oil in large dutch oven. Stir in the next 6
ingredients, cover,reduce heat and simmer about 1 hour.
Add potatoes, carrots, onions, and celery; cover and cook over low
heat 15 minutes.
Combine water, egg, biscuit mix; stir until all ingredients are
moistened. Drip dough by tablespoons on top of stew mixture. Cook
uncovered over low heat 10 minutes; cover and cook another 10
minutes. Serve hot. Serves 6 to 8.

Yield: 6 servings
Page 1514
VENISON STEW FROM FRED GOSLIN
1 lb venison [cubed]
2 tablespoon oil
6 cup water
1 cup onions [chopped]
1 cup peas
1 cup green beans
4 large potatoes [peeled & chopped]
1 1/2 cup carrots [sliced]
1 cup corn
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 cup cold water
1) Brown the venison in the oil in a stock pot then drain... 2)

Add the 6 cups of water, the veggies, salt and pepper, and bay
leaves, cooking over med. heat for 45 min. to an hour or `til the
meat and veggies are tender... 3) Combine the cornstarch and the
remaining water in a small bowl, and stir into the stew `til
thickened, stirring constantly... 4) Remove and discard the bay
leaves... Serve...
Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" cookbook, typed for you with
permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120
Yield: 6 servings
Page 1515
VENISON STEW NO. 2
----INGREDIENTS----
2 lb venison, in one-inch pieces
1 salt to taste
3 potatoes, in 1/2 inch cubes
----DIRECTIONS----
4 cup hot water
1 teaspoon sugar
8 small whole onions, peeled
1/4 lb margarine
Brown meat thoroughly in margarine in large heavy kettle. Add all

ingredients, except carrots, whole onions and potatoes. Simmer for 2
hours, adding water if necessary. Add carrots, whole onions and
potatoes and cook about 30 minutes. Liquid may be thickened with
flour if desired.
Yield: 4 servings
VENISON STEW VIDALIA

1 red pepper
1 large vidalia onion, chopped
1 teaspoon salt
3 tablespoon bacon drippings - shortening
2 tablespoon flour
1 pint tomato juice
Stew meat with pepper until it slips from the bone or is tender. Add
onion and salt and continue cooking. In separate skillet melt
shortening or drippings. Add flour and stir constantly until
browned. Add tomato juice and Worcestershire sauce. Add this gravy
to stew and continue cooking for 1 hour.
From: "Stewburner" <stewburner@sailorradate: Tue, 28 Jan 2003 22:55:15
~0500
Yield: 8 servings
Page 1516
VENISON STEW WITH POTATO DUMPLINGS - SL 12/87
1/4 cup shortening

1 1/2 teaspoon salt
10 1/2 oz can beef broth; undiluted
5 cup ; water
2 cloves
1 bay leaf
3 lb venison stew meat; cut into 1-1/2 pieces
1/2 cup burgundy (optional)
2 lb potatoes; peeled
4 slice white bread
1 teaspoon salt
1 tablespoon onion; grated
2 eggs; well beaten
1 all-purpose flour
: Melt shortening in a large Dutch oven over low heat; add flour,
stirring until roux is the color of caramel. Add 1-1/2 teaspoons
salt and next 6 ingredients; boil 5 minutes. Add venison; cover,
reduce heat, and simmer 2 hours. Add Burgundy, if desired.
: Shred potatoes; drain well. Remove crust from bread, and
discard; tear bread into 1" pieces. Combine bread, potatoes, 1
teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls
lightly in flour. : Drop dumplings into simmering stew. Cover,
and cook over low heat 20 minutes or until dumplings are done. Remove
bay leaf. Yield: 8 servings.
Anne Temple Keuhler of Texas, in December, 1987 "Southern Living".

Yield: 8 servings
Page 1517
VENISON STEW WITH SUNCHOKE DUMPLINGS
2 tablespoons melted butter or preferred fat*

1 egg slightly beaten
1 cup of dried sliced sunchokes pulverize; to flour**
1 cup boiling water
salt, pepper, any other favorite se; asoning or herbs
this is done just like a chicken and dumpling meal...so I will just
give the directions for the sunchoke dumplings
**add any flour of your liking to make 1 full cup...acorn, cornmeal,
grass flour
*.( fat WILL flavor dumplings so use according to your tastes)
in a bowl pour water over flour and stir until well

absorbed....follow the order and stir after each addition..it makes
a difference!
add butter, add egg...then season.
refrigerate the dumpling mixture for one hour. roll into walnut
sized dumplings. Drop dumplings on top of boiling stew and cook for
15 to 20 minutes...DO NOT STIR unless you want the dumplings to
break apart...this is a good way to thicken the stew but the
dumplings will disintegrate (sp?)
Page 1518
VENISON STROGANOFF
1 lb venison steak [¬ in. thick

1 & trimmed]
2 tablespoon flour
1 tablespoon salt
1/4 teaspoon pepper
1/2 cup onion [minced]
1/4 cup butter
1 cup chicken broth [condenced]
1 lb mushrooms [sloced]
1 cup sour cream
1) Combine the flour, salt, and pepper and coat the steak with
it, then pound it into the steak and cut it in to 1" x 1«" strips...
2) In a skillet, brown onions slightly in butter, then add the
venison strips, cooking `til brown on both sides, cover and simmer
for 15 min... 3) Add the broth and the mushrooms, re-cover and cook
`til mushrooms are tender, then uncover and cook over low heat `til
venison is tender and mixture is thickened... 4) Stir in the sour
cream just before serving... serve over rice or hot cooked noodles...
Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin
on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
Yield: 4 servings
Page 1519
VENISON SUMMER SAUSAGE
15 lb venison
10 lb pork trimmings (5 lb lean-5
1 lb fat)
7 oz (or 2/3 c) salt
1 oz commercial cure
1 oz (1/4 c) mustard seed
3 oz (1 c) pepper
3 oz (1/2 c) sugar
1/4 oz (3 t) marjoram
Mix salt and cure with coarsely ground venison and pork trimmings.
Pack in shallow pan and place in cooler for 3 to 5 days. Then add
rest of ingredients and mix well.
*Cure is optional. It is used to develop a pink color and as a

preservative.
**Sausage is quite spicy. If you like less spice, cut down spices.
Smoking Summer Sausage
Stuff prepared sausage into casings and smoke at 140ºF for 1 hour;
160ºF for 1 hour; and 180ºF for 2 hours, or until the internal
temperature reaches 152ºF. (Insert a meat thermometer in the thickest
part of the sausage.)
Remove from smokehouse and spray with hot water for 15-30 seconds.
Follow with cold shower or place in ice water until internal
temperature is reduced to 100ºF. Let dry for 1 to 2 hours. Place in
cooler.
from North Dakota State University From: Ramone@worldnet.att.net

(Ramone)
Yield: 1 servings
Page 1520
VENISON SUPREEM
2 cup flour
2 eggs [beaten]
1/2 teaspoon salt
1/2 cup water
3/4 lb bacon [thick sliced]
2 lb venison round steak
1) Combine the flour, eggs, salt and water in a bowl and mix
well, then let stand in a cool place for 1 hour... 2) Pound the
venison with meat mallet and rub with the garlic salt. 3) Roll out
the flour dough thinly on a floured surface and arrange the bacon
slices on top,then place the venison on top of the bacon. Fold the
dough up and around to enclose the venison, dampening the edges to
seal it closed... 4) Wrap in buttered foil and bake in a 375ø oven
for about 1« hours or `til the venison is tender. 5)
Open the foil, baste with the pan drippings, then bake at 400ø
for 15 min or `til pastry is golden brown... Serve with black current
jelly or what ever you desire...
Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
Yield: 6 servings
VENISON SWISS STEAK
2 venison steaks
2 sliced onions
1 salt & pepper
1 several drops worcestershire
Cut steaks into serving portions. Place in electric frying pan and
add water to simmer meat, approximately 10 minutes on each side. Add
remaining ingredients and more water if necessary during cooking
time. Cook on low heat 175 - 200 degrees until tender (about one
hour). Turn meat to prevent sticking. This can be adapted for stove
top, slow cooker or oven cooking.
Yield: 2 servings
Page 1521
VENISON WITH ALMONDS
1/2 cup crushed pineapple

1 1/2 tablespoon cornstarch
1/2 cup pineapple juice
2 cup meat stock
2 cup cooked, cubed elk or deer
1/2 cup sliced celery
1/2 cup slivered toasted almonds
1 teaspoon salt
Brown pineapple in the margarine or butter for 5 minutes. Mix

cornstarch with pineapple juice. Add mixture and meat stock to the
browned pineapple. Cook over low heat, stirring constantly, until
thickened. Boil 2 minutes, then add meat, celery, almonds and salt.
Allow to heat through and serve with rice or chow mein noodles.

(18:18)
Yield: 6 servings
Page 1522
VENISON WITH BOURBON AND CHUTNEY SAUCE A L'AUBERGE PROVEN
3 lb venison loin
1 olive oil; for coating
1 venison
1 loin
1 black pepper; freshly
1 ground
1 *** bourbon and chutney
1 sauce ***
1/2 cup bourbon
8 can chutney a l'auberge
1 provencale; see recipe,
1 (2
1 cups)
2 cup veal demi-glace sauce; or
1 brown sauce
1 white pepper; to taste
1. Preheat the oven to 350 degrees Fahrenheit.
2. Rub all sides of the venison in oil. Roll in black pepper.
3. In a large skillet, brown the venison.
4. Place the skillet in the oven for 15-20 minutes or until the loin
is medium rare. Remove it from the oven and set it aside to rest on
a warm platter.
5. Prepare Chutney a L'Auberge Provencale, if not already made. The

recipe will make 2 quarts, and you will only need 2 cups for this
recipe.
*** Bourbon and Chutney Sauce ***
6. If you have just made the chutney, wipe the skillet with a paper
towel.
7. Pour in 1/2 cup bourbon, 2 cups chutney, and 2 cups demi-glace (or
brown sauce). Bring the mixture to a boil. Season with pepper to
taste. Set the sauce aside.
*** Assemble ***
8. Slice the venison into 1/2-inch thick pieces. Serve the venison
with a swathing of the bourbon sauce.
Makes 8 servings.
Notes: Demi-glace is a rich, brown sauce traditionally made from

espagnole sauce, Madeira, and brown stock; it's available in gourmet
stores. The inn and its 4-diamond restaurant, has been featured on
"GREAT CHEFS OF THE EAST" (PBS), on "GREAT COUNTRY INNS" (TLC), and
in "ONE OF THE TWELVE MOST ROMANTIC HIDEAWAYS" (DISCERNING TRAVELER).
Page 1523
Its website, http://www.laubergeprovencale.com/, is slow to load, but

you can also reach the inn at P.O. Box 190, White Post, VA 22663,
1-540-837-1375, 1-800-638-1702, FAX: 1-540-837-2004. The recipe was
found in GREAT COOKING WITH COUNTRY INN CHEFS, compiled by Gail
Greco, 1992, Rutledge Hill Press, ISBN 1-55853-157-2, page 236.
Edited and formatted for Mastercook by K. Hudson Lipin, 12/04/98

Recipe By: Alain Borel, L'Auberge Provencale, White Post, Virginia
Yield: 8 servings
Page 1524
VENISON WITH CHERRY SAUCE BY ELIZABETH DAVID
1 sliced onion
1 sliced carrot
1 fat for browning
2 teacupfuls of water
1 few dried mushrooms
1 pepper
1 plenty of herbs (no rosemary
1 or sage)
1 little salt
1 clove of garlic
1 thick slice of fat ham or
1 bacon
1 for the marinade:
1 sliced onion
1 chopped carrot
1 stick of celery
1 cup warmed olive oil
1 clove or two of garlic
2 bay leaves
1 thyme or marjoram
1 little salt
1 tablespoon crushed coriander
1 half a bottle of red wine
1 thyme or marjoram
1 little salt
1 tablespoon crushed coriander seeds
1 for the cherry sauce:
1 breakfast cupful of bottled
1 cherries, stoned
1 scrap of black pepper
1 teaspoon wine vinegar
2 teaspoon crushed coriander seeds
For a piece of venison weighing about 1.4kg/3lb (preferably from the

shin of the animal, and boned) make a cooked marinade consisting of a
sliced onion, a chopped carrot, a small stick of celery lightly
browned in a cupful of warmed olive oil. When these have been cooking
5 minutes add a clove or two of garlic, 2 bay leaves, thyme or
marjoram, ground black pepper, a little salt, and 15g/1 tbsp crushed
coriander seeds. Pour a half bottle of red wine into the pan and
simmer the marinade for about 15 minutes. When it has cooled, pour it
over the meat.
Leave the venison in the marinade for 2 days. To cook the meat, take
it from the marinade and free it from any pieces of vegetables
sticking to it. Brown it in the hot fat, put in an earthenware pot
into which it will fit without too much space to spare. In the same
pan fry a sliced onion and a sliced carrot. Put these into the pot,
pour over the strained marinade, add 2 teacupfuls of water, a few
Page 1525
dried mushrooms, pepper, plenty of herbs (no rosemary or sage), a

little salt, and a clove of garlic. Over the top of the venison put a
thick slice of fat ham or bacon. Cover the pan with a tight- fitting
lid and let the liquid just come to the boil. Thereafter let it cook
very slowly, preferably in the oven for about 31/2 hours.
While the meat is cooking prepare the cherry sauce. Take the stones
out of a breakfast cupful of bottled cherries. In a small pan
dissolve 30g/2 tbsp of redcurrant jelly. Add the cherries and a
little of their juice, a scrap of black pepper, a 1 tsp wine vinegar,
10g/2tsp crushed coriander seeds. Simmer for 5 minutes.
Fifteen minutes before serving press all the liquid and the vegetables
from the venison through a sieve. Keep the meat hot in its covered
pan. Reduce the sauce obtained from the venison to two thirds of its
volume by rapid boiling. Add it to the cherry sauce and pour the
whole thing back over the meat. Cut the slice of bacon into large
squares, put it round the meat, and return the pot to the oven for a
few minutes. The coriander seeds are important to the dish - they
give an aromatic orangey flavour. Brown lentils go well with stewed
venison.
3 lb venison (preferably from the shin)

~0000
Yield: 4 servings
Page 1526
VENISON WITH CRANBERRIES
1 lb (to 1 1/2 lb) venison loin

3 tablespoon gin
12 oz bag cranberries
2/3 cup maple syrup
3 strips lemon zest
3 strips orange zest
1 cinnamon stick
1 salt, black pepper, and cayenne pep; per
1 sprigs of tarragon, chervil or pars; ley for garnish
Cut the meat in to «-inch thick medallions. Marinate in the orange

juice and gin in a shallow dish for 20-30 minutes/
Pick through the cranberries, removing any stems. combine the wine,
maple syrup, zests and cinnamon stick in a heavy saucepan and bring
to a boil. Add the cranberries, reduce the heat, and gently simmer
for 3-4 minutes, or until barely cooked. Remove the pan from the heat
the moment the cranberry skins begin to split; they should not be
mushy.
Strain the berries over another heavy saucepan. Discard the zests and
cinnamon stick, and boil the sauce until thick and syrupy. There
should be about 3/4 cup sauce. Let it cool slightly and stir in the
cranberries. Add salt, pepper, and cayenne pepper to taste. Keep the
sauce warm.
Just before serving, drain the meat and thoroughly blot dry. Season
each medallion with coarse salt and cracked black pepper. Heat the
oil in a non-stick skillet over high heat. Cook the meat for 1 minute
per side, or until cooked to taste. Spoon the cranberry sauce on a
platter or plates and arrange the medallions on tops. Garnish with
herb sprigs and serve at once.
Note1: You could also prepare beef, pork, or veal medallions the same
way.
Note2: You can also grill the meat. High-Flavor, Low-Fat Cooking by
Steven Raichlen ISBN 0-1402-4123-X pg 151
Yield: 4 servings
Page 1527
VENISON WITH CURRANTS AND CHANTERELLES
2 lb venison meat, boned; cubed o

2 cup veal stock; or water
3 cup red wine
1 tablespoon dried onion; crushed
2 cl garlic; crushed
1 teaspoon salt
1 lb fresh currants; --or--
1 cup currant jelly
4 oz fresh chanterelles; or 2 oz.
2 tablespoon arrowroot
1 mixed w. 1/3 cup water
Recipe by: plgold@ix.netcom.com (Pat Gold) 1. "Hot-marinade" the

venison by combining it with the water or stock, wine, onion, garlic,
and salt, and bring all these ingredients to a boil. Let them simmer,
covered, for 1 hour, or until the venison is tender.
2. Add currants or currant jelly and chanterelles, and bring back to

a boil. Thicken with the arrowroot-and-water mixture. The use of
currant jelly instead of fresh currants will make a slightly sweeter
sauce. Adjust for salt, and serve with rice.
Notes: Currants are a favorite in European cooking because they

combine fruitiness with acidity. Chanterelles are the best mushrooms
to use with game because of their almost fruitlike flavor.
Serve with apricot rice and a Sterling Vineyards Merlot.
Serves 4.
Yield: 4 servings
Page 1528
VENISON WITH FRUMENTY(BRITISH)
4 lb venison, cut suitable

1 for boiling
1 large turnip,sliced
3 carrots,sliced
3 onions,sliced
2 teaspoon parsley,chopped
1 : the frumentry
4 oz kibbled,pearled or
1 : hulled wheat
13 fl oz rich full cream milk
1 oz mixed dried fruit
1 beaten egg yolk
1 teaspoon honey
1 : salt
William Rufus(1087-1100)
Place the meat in a large saucepan and cover with hot stock made from
the bones of the deer or with hot salted water, using 1 level teaspoon
salt to 500 ml (2 pints) water. Bring quickly to the boil to seal the
meat, skim, and add the vegetables. Lower the heat and simmer until
tender. (About: 2-3 hours, depending on the size of the joint.)
Drain, leave in a warm oven for 5-10 minutes to dry off, then slice
the meat. Serve with frunienty and a little of the strained cooking
liquid. If you prefer roasted verison cook 1.35-1.8 kg (3-4 lb)
haunch or saddle of venison in a medum oven 180 C (350 F)Gas 4 for 20
minutes per 450 g (1 lb), bastin frequently with melted butter.
FOR THE FRUMENTY:-
Soak. the wheat for 12 hours, or overnight, in water, preferably plac-
ing the bowl in a warm place. Drain. Boil the wheat gently in the
milk for 20 minutes, add the dried fruit and continue boiling
gently for another 40 minutes. Beat the egg yolk with the honey and
cinnamon anci stir into the wheat and milk. Add a little extra milk
if the mixture appears too stiff, but don't letit get runny. The
grains of wheat should be soft. Season very sparingly with salt. If
you make the frumenty in advance add extra milk: when reheated.
From: Mark Alexander <mark@alexr.Co.Uk>
Yield: 4 servings
Page 1529
VENISON WITH GREEN PEPPERCORNS
4 venison fillets (6 oz ea)

1 tablespoon green peppercorns
3 oz bourbon whiskey
1 salt
1 chopped shallot
1/4 cup red wine
1/4 cup heavy cream
2 tablespoon butter
1 tablespoon chopped fresh chives, thyme or pars; ley
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a saute pan. Salt and pepper the venison on both sides
and saute quickly, about 2 minutes per side (depending on thickness)
for medium rare. Remove from pan and keep warm.
Add shallots to pan juices; cook 1 minute. Add green peppercorns and
bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add
heavy cream and continue cooking until sauce coats the back of a
spoon. Add herbs and any meat juices. Serve sauce over venison.
Yield: 4 servings
Page 1530
VENISON WITH RED WINE-CHERRY SAUCE
1 venison tenderloin (about 1

1 pound)
1 large clove garlic, cut into thin
1 slivers
1 teaspoon chopped fresh thyme, plus 6
1 sprigs
1 black pepper, to taste
1/2 cup dry red wine or cranberry
1 juice
1/2 cup dried cherries
Game, wine, and fruit.... the combination makes me think of the

comfort and warmth of a romantic country weekend.
Since venison is a lean meat, you never cook it very long, which means
you have more time to spend on each other.
Because there is not a lot of fat and the meat itself has a big
flavor, it complements the forward tastes in the red wine-cherry
sauce. In the winter, there is no better choice to serve for a
romantic dinner for two than this luscious meat.
But if you can't get venison, by all means substitute a pork

tenderloin; the preparation works equally well (see note).
Arrange each plate with as much attention as you would give to a plate
at a formal meal for ten.
1. Position a rack in the center of the oven, and preheat the oven to
450 F.
2. Pat the venison dry with a paper towel.
3. With the tip of a sharp knife, make inch-deep slits in the meat and
insert the garlic slivers.
Pat the chopped thyme and the salt and pepper well onto the venison.
4. Heat the olive oil in a nonstick skillet over medium heat and brown
the meat well, turning it once, 5 to 6 minutes.
Transfer the venison to a baking pan and place it in the oven.
5. Roast the venison until it is medium-rare (about 125 F on an

instant reading thermometer), 7 to 9 minutes.
Transfer the meat to a cutting board and let it rest for 4 to 5

minutes before serving.
Page 1531
6. While the meat is resting, place the wine, cherries, and 2 of the
thyme sprigs in the skillet and bring to a boil, scraping up any brown
bits.
Whisk in the red currant jelly and then swirl in the butter.
7. Slice the tenderloin 1/2 inch thick, and arrange the slices
decoratively on two dinner plates.
Spoon the hot cherry sauce on top and garnish with the remaining fresh
thyme sprigs.
Serve immediately.
Note: If you are substituting pork tenderloin for the venison, preheat
the oven to 400 F in step 1. Continue with the recipe, searing the
meat for 10 minutes in step 4 and roasting it until pale pink, 10
minutes, in step 5. Let the meat rest for 10 minutes before serving.
All else remains the same.
From: "B Dollard" <beckydoll@doramail.C
Yield: 4 servings
VENISON WITH ROQUEFORT BUTTER - CHEVREUIL AU ROQUEFORT
2 venison sirloin steaks (beef ok); 5-6 oz each

4 tablespoon brandy
3 tablespoon unsalted butter; divided
1 1/2 oz roquefort cheese
Put steaks in small glass dish. Season with pepper and garlic and
pour over the brandy. Cover dish and marinate in cool place for up to
1 hour, or chill for up to 4 hours. Using a fork mash together 2
tablespoons of the butter and cheese, or blend in processor. Shape
mixture into a log; wrap and chill. Heat remaining butter in heavy
frying pan over medium-high heat. Drain meat, reserving marinade. Add
stakes to pan. Cook for about 5 minutes, turning once, until meat is
springy to the tough for medium-rare or firmer for more well done.
Transfer steaks to warmed plates. Add reserved marinade to pan and
bring to boil, scraping base of the pan. Pour over meat, then top
each steak with one or two slices of the Roquefort butter and serve.
Per serving: 301 Calories (kcal); 24g Total Fat; (90% calories from
fat); 5g Protein; 1g Carbohydrate; 66mg Cholesterol; 388mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
4
1/2 Fat; 0 Other Carbohydrates
Recipe by: The French Recipe Cookbook - Clememts & Wolf-Cohen
Converted by MM_Buster v2.0n.

Yield: 2 servings
Page 1533
VENISON, ELK OR ANTELOPE WITH VEGETABLES
2 lb venison, elk -- antelope or

1 round st
1/4 cup oil
1/2 to 1 c. soy sauce
1 lots of garlic -- fresh or
1 garlic salt
1/4 teaspoon ginger
5 green
1 onions
At home, cut steaks into very thin slices against the meat's grain.
I cut the meat with an angle. Place in plastic container with oil,
soy sauce, garlic, ginger and onions. Chop broccoli (my favorite),
cauliflower, celery, zucchini, whatever vegetables you like, and
place in another bag. At supper time, mix 1 1/2 tablespoons
cornstarch and 1 1/2 teaspoons baking soda into meat mixture.
Quickly fry vegetables, remove and quickly fry meat, adding small
amounts of water to prevent sticking. Mix back in vegetables until
warm. Serve with fry bread, or if at home serve with rice or noodles.
Yield: 4 servings
Page 1534
VENISON/ELK METTWURST SMOKED SUMMER SAUSAGE
2 1/2 lb deer or elk, trimmed

1 1/2 lb pork shoulder or butt,
1 untrimmed
1 tablespoon canning salt
1 1/2 tablespoon ground pepper
4 teaspoon morton's tender-quick
1 teaspoon sugar
1/2 teaspoon msg
1/4 teaspoon cayenne pepper, or more to
1 taste
5 oz cold water
1 teaspoon coarse black pepper
Mix the spices with the water, then mix this with the ground meats
thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a
finer textured sausage. Makes 3 sausages.
To smoke sausage without casing:
Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4

pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by
10" to 12" long. Place each loaf on an 18" long piece of plastic
wrap, then roll up tightly. Knead this sausage loaf carefully to
eliminate air pockets in the sausage. Prick any air pockets with
knife or ice pick, and twist the ends loosely to make a temporary
casing.
Place the wrapped sausage loaves running across the wires on your
smokers grid. This will produce a better appearance on the finished
product. Leave 1/4" space between sausages for heat penetration. Wet
smoke-cook in a water smoker, or cook in a custom smoker or kettle
grill, or oven, for 45 to 50 minutes at 250 degrees. Do not exceed
275 degrees, or the plastic wrap may melt. You need to cook just long
enough to "set-up" the meat, 120-130 degrees internal.
Remove the sausage from the smoker, and cool for 10 to 30 minutes in
the plastic. You want the meat to reabsorb the liquids, for a moist
sausage. Then, remove the plastic wrap. Remove any liquid and
sediment from the surface with a paper towel. Dry smoke for 40 to 60
minutes, to an internal temperature of 150 to 155 degrees. Check the
temp with a meat thermometer from the end of the sausage. Remove
immediately when done, cool and refrigerate.
Age for 12 hours up to 5 days in the refrigerator for mellowing out

before serving. Cover with foil or plastic to prevent drying out.
This can be kept up to 6 months in the freezer without great loss of
flavor by wrapping in foil and placing it in a plastic bag.
Notes: I tasted the beef version of this recipe, which is made with 1
1/2 lb beef chuck & 2 1/2 lb pork, and does not have the extra garlic
Page 1535
& black pepper at the end of the recipe. Twelve people made 1 sausage
disappear in less than 10 minutes. Making this without the casing
made for an irregular shape, but nobody cared!
From "Barbecuing & Sausage-making Secrets" by the Culinary Institute

of Smoke Cooking, Charlie & Ruthie Knote.
Paul C. Gustafson AKA Chef Paul mailto:chef.paul.g@altavista.net
Smoking in the Heights of Columbia (MN) From:

Bbq@listserv.Azstarnet.Com
Yield: 4 servings
VENISON-ACORN STEW (ITRADITIONAL)
2 lb. venison, cut up

1 c. finely ground acorn meal
Cover venison with water in port or basket; Add hot rocks to simmer
until meat almost falls apart. Remove meat from broth and chop into
fine pieces. Return to pot with liquid and stir in acorn meal.
Serve hot.
VENISON-STUFFED PEPPERS
2 1/2 cup cooked ground venison

6 green peppers
6 mushrooms; sliced
2 scallions; sliced
1 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 350 degrees F.
2. Wash and core peppers.
3. Saute the rest of ingredients in bacon drippings.
4. Stuff peppers with mixture and cook 45 minutes.
Notes: This was downloaded 10/02/98 from a beautiful Native American

website by Mitchell and Nancy Deer with Horns,
http://www.angelfire.com/ct/deerwhorns/deerrecipes.html.


Page 1536
Yield: 6 servings
VENSION BRUSCHETTA BY GINO D'ACAMPO
1 for the venison

1 lemon, juice only
1 salt
1 pinch chilli flakes
1 vension steak
1 for the bruschetta
2 slice ciabatta
1 to serve
1 olive oil
1 balsamic vinegar
Place the balsamic vinegar, lemon juice, seasoning, chilli flakes and
olive oil into a medium bowl and mix together well. Baton the venison
steak out until thin, using a meat hammer, or rolling pin. Place the
venison steak into the bowl and marinate for up to 15 minutes (or as
long as time allows). Heat the olive oil in a chargrill pan and toast
the ciabatta slices for 1-2 minutes on either side, or until crisp and
golden. Transfer the toast to a serving plate. Serve the venison
slices on top and pour the marinade mixture over. Finish by drizzling
a little olive oil and balsamic vinegar around the edge of the plate.
:from Ready Steady Cook

~0000
Yield: 4 servings
VENSION CASSEROLE
1 lb ground venison or beef

1 small onion
1 frozen french fries
1 pepper
1. Dice onion and mix with ground meat and pepper to taste (use
*lots*). 2. Press into the bottom of a 9x9" pan. 3. Mix together the
two cans of soup - do *not* dilute with water. Spread
mixture over the meat. 4. Cover entire surface generously with
frozen french fries. 5. Bake at 350 for 40 minutes or until done -
fries should be golden and crispy.
Page 1537
Yield: 4 servings
WACKAMBLEM CHILI
1/2 cup gebhardts chili powder

2 28 oz cans tomatoes
1 6 oz can tomatoe paste
1/2 bulb garlic, minced
3 lb ground beef
3/4 lb chorizo
2 lb venison
1/2 lb beef suet
5 cubes beef bouillon
2 dried ancho chilis, crushed
4 dried chili peppers, crushed
4 poblano chilis, chopped in chunks
4 serrano chilis, chopped
4 jalapenos, minced, seeds removed
4 dried cayenne peppers, whole
3 pequin peppers
2 tablespoon coriander seeds, ground
3/4 teaspoon mexican oregano
1 tablespoon cumin
2 dark, earthy beers or ale
1 shot tequila
1/3 cup dried epazote wrapped in cloth
1 lb black beans
1 can refried beans
1/4 cup cornmeal
Night before, pick through beans and over with water. Soak
overnight. Add epazote bag and cook 2 hours. Check water while
cooking. Grind venison with beef suet. Brown all meats and drain off
fat. Move to large stew pot. Add onions and garlic. Cook 5 more
minutes. Add spices, beer, tequila, 1 quart (or more) of water, and
bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2
hours, uncovered, adding water if necessary (reserved bean juice may
be used). Add all peppers, tomatoes, and tomatoe paste. Cook another
30 minutes. Add can of refried beans and cornmeal. Cook 30 more
minutes.
Serve with a dollop of the following topping: 1/3 cup fresh cilantro
chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine
all ingredients.
From: KOUNTRY COOK #1 @1912232

Yield: 1 servings
Page 1538
WACO GROUNDHOG IN SOUR CREAM
1 groundhog, skinned & cleaned

1/2 cup vinegar
1 tablespoon salt
2 quart water
2 teaspoon soda
1/2 cup flour
1 teaspoon salt
1/2 cup bacon fat
3 wild onions
1/2 cup water
1 cup sour cream
Skin and clean the groundhog. Wash and dry and put in an earthen
crock. Cover with water and a half cup of vinegar and 1 T. of salt.
Let stand in a cool place overnight. In the morning, remove from
brine, wash and pat dry with a damp cloth. In a large soup kettle
combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the
heat and simmer for 15 minutes, removing the scum as it rises to the
surface. Drain and rinse the groundhog meat and cut into serving
pieces. Combinethe flour, salt and allspice and dredge the pieces of
meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon
fat in a heavy iron frying pan until smoking. jBrown meat on all
sides. Transfer the browned meat into a greased 4 qt. casserole.
Arrange sliced onions on top, add water, cover and bake in a
preheated oven for 2 hours or until the meat is tender. Transfer the
meat to a heated platter to keep warm. Put the casserole on top of
the stove over medium heat and spoon in the sour cream stirring
constantly. Do not let the sauce come to a boil. Put the meat back
into the casserole and simmer for about 15 minutes. Delicious served
with creamed dandelion leaves.
Yield: 1 recipe
Page 1539
WASNA
2 lb buffalo or beef jerky (the

1 genuine stuff, just dried
1 meat
3 to 4 cups chokecherries
1 w/seeds ground fine by
1 pounding and mashing
1 (raisins can be substituted
1 but not as good)
1 cup (about)tallow.
1 with no seasonings)
Roast meat till it is crumbly and pound it fine. Add chokecherries.

Add melted tallow till the mix sticks together and can be formed.
Roll the mix into a ball before it cools. A ball about the size of a
billiard ball is about right. let cool and it is ready to eat. My
friends grandmother used to
wrap it in Saran-Wrap to send to him. Mrs. Halfred says to just toss
it into
a flour sack and hang it outdoors in the shade to store it.
Source: Newspaper article about Rebecca Halfred (Sioux Indian)
FROM: Gale Barrows, Jan-21-91 8:11pm
From: Robert Miles Date: 13 Jun 98
Yield: 4 servings
Page 1540
WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI
3 lb finely chopped venison *

1 medium onion
4 cloves garlic
1 salt to taste
1/4 cup (or more) chili powder
1 tablespoon cumin
1 can texas beer
1/2 cup water or beef broth
1 tablespoon mexican oregano
2 tablespoon masa or corn meal **
* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water
Saute the meat in the oil until about 1/2 browned. Add onions and
garlic and saute until onions are tender, but not brown. Add chili
powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring
frequently until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or broth. Simmer,
stirring frequently an additional 30 minutes or so. If possible,
allow chili to cool and sit for at least 6 hours before re-heating
and serving.
Contributed by Wesley Pitts
Yield: 6 servings
Page 1541
WESTERN DEER STEW
2 lb deer meat, cut into cubes

1 cup grape juice
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup bouillon
1 celery stalk, diced
8 whole cloves
1/2 teaspoon crumbled dried thyme
1 cornstarch
Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and
pepper. Place in refrigerator for several hours. Turn frequently.
Drain the meat. Keep the grape juice mixture. Brown the meat
thoroughly in bacon drippings. Simmer together for 10 minutes the
grape juice mixture, the bouillon, and a cheesecloth bag tied in
which you place celery, cloves, parsley, and thyme. Add meat, cover,
and simmer till tender or about three hours. Add boiling water if
necessary. If desired add vegetables and cook until they are tender.
Discard cheesecloth herb bag. Remove meat. Thicken gravy with
cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add
a little cold water to cornstarch and make into a smooth paste. Boil
up broth and stir cornstarch mixture into broth. Cook, stirring for 2
minutes. Serve with meat.
from: Women's Day Encyclopedia of Cooking. Bonnie From: "Bonnie"

Date: 13 Aug 97 Eat-L List (Recipes And Food Folklore) Ä
Yield: 1 servings
Page 1542
WHALE STEAK
8 lb whale meat
20 slice bread, white, sliced, cut
1 into 1/2 inch cubes
4 oz butter
16 oz onions, finely chopped
12 oz celery, finely chopped
16 oz mushrooms, diced
16 oz ground beef
16 oz ground pork
4 eggs
1 oz parsley, chopped
1 teaspoon rosemary leaves, dried
1 teaspoon basil, fresh
1 teaspoon savory, dried
1 teaspoon sage
4 teaspoon salt, to taste
4 teaspoon pepper, to taste
8 fl oz vegetable oil
12 oz mirepoix
12 oz tomato puree'
12 fl oz red wine
60 fl oz brown veal stock
1 arrowroot, as needed
1 teaspoon tarragon, fresh, chopped
1 teaspoon chervil, fresh, chopped
Butterfly the whale meat, pound lightly, reserve. Brown bread cubes
in half the butter and remove from pan. Add remaining butter to pan
and saute' onion, celery and mushrooms until tender: chill. Mix bread
cubes, vegetables, meats, eggs, and spices. Spread on whale steak,
roll up the steak and stuffing like a jelly roll, and tie. Sear whale
steak in oil and remove. Add Mirepoix to pan and saute'. Add tomato
puree' and brown lightly. Deglaze with red wine and brown stock.
Return meat, bring to a simmer, and cover. Braise at 350 degrees F.
until tender, approximately 1 1/2 hours. Remove meat, strain, and
degrease liquid. Season with tarragon and chervil; adjust salt and
pepper to taste. Add arrrowroot to thicken as necessary. Serve sauce
over sliced whale steak. From: "Starbuck" <pmdlandarch@earthlink
Yield: 4 servings
Page 1543
WHALE STEAK WITH GREEN PEAS
1 kg joint of whale meat

4 deciliter red wine
2 deciliter water
15 juniper berries
2 dessert spoons of black
1 currant cordial
2 dessert spoons of cream
2 dessert spoons of cornflour
Brown the joint on all sides in a stewpan, add the red wine, water and
mashed juniper berries. Simmer under lid for about 30 minutes. Place a
weight on the lid. Remove the meat and wrap it in aluminium foil while
finishing making the gravy.
Gravy: Add the black currant cordial to the juices in the pan. Add
cream to taste and thicken with cornflower. Cut the meat in thin
slices and serve with potatoes, green peas, sprouts and mountain
cranberries.
Source: The Aboriginal Subsistence Page

The High North Alliance brochure: "LIVING OFF THE SEA, Minke Whaling
in the North East Atlantic", February 1994.
Yield: 4 servings
Page 1544
WHALEMEAT: WHO WANTS WHAT ON THEIR PLATE?
1 info file
Norwegians would rather eat whale meat than kangaroo meat. In

Australia, it's the other way round. This is one of the less
surprising conclusions of a survey on people's attitudes to eating
the meat of various animals, carried out in six different countries.
The survey shows that in modern industrial societies there are, in

general, many taboos connected to the consumption of wild animals,
whether it be deer, seal or wild birds. In countries where it is not
traditional to eat marine mammals, whale and seal meat comes out
worst.
Whichever way you look at it, it would seem that not many people would
like to stick their forks into certain domestic animals with special
status, like horses. In Australia people prefer kangaroos to horses.
Chicken, on the other hand, is eaten with a good appetite, but here,
too, we find national variations. In the USA, only 5,8% don't eat
chicken, in Germany the figure is 16,4%.
The figures below show the percentages of people who could not think
of eating the meat of the various animals shown:
: Germany USA Australia Norway
Wild birds 78,1 38,2 48,8 32,2

Whale 79,1 87,7 93,1 38,5
Seal 86,6 87,8 89,0 44,2
Chickens 16,4 5,8 8,5 6,5
Horses 60,2 80,6 72,3 51,4
Kangaroos 64,1 79,6 47,7 55,2
(Survey carried out by the Canadian Circumpolar Institute and Yale

University S chool of Forestry and Environmental Studies)
the High North Alliance Home Page

the Aboriginal Subsistence Page
Yield: 4 servings
Page 1545
WHISKEY DRINKER'S VENISON STEW
1 british measurements
----MARINADE----
2 fl oz single malt scotch whiskey
2 fl oz sherry
2 fl oz port
8 fl oz blackberry wine
1 onion; chopped
8 rashers (slices) bacon
1 . chopped
1 teaspoon thyme
----TO FINISH----
2 lb shoulder of venison; cubed
2 oz flour; plain (all-purpose)
2 oz butter
2 large carrots; sliced
2 large onions; chopped
6 cloves
1 teaspoon allspice
6 shallots
1/2 lb mushrooms
8 fl oz single malt scotch whiskey
Mix the marinade ingredients together in a large bowl. Add the

venison and refrigerate for 24 to 48 hours. After this time, remove
the venison from the marinade (reserve the marinade for later) and
pat the cubes dry with kitchen paper. Put the venison into a plastic
bag with the seasoned flour and shake well until all pieces are well
coated. Melt the butter in a large fireproof casserole dish. Add the
venison and the remaining ingredients, except the mushrooms, lemon
rind and whiskey. Gradually add the reserved marinade. Bring the
mixture gently to the boil, then place the dish in the oven at 325oF
/ 160oC / gas 3. Cook for 2 hours, checking occasionally to make sure
that the venison is moist - add more wine, as necessary. After two
hours, remove the casserole from the oven, add the mushrooms, lemon
rind and a glass (8 fl oz) whiskey, before returning to the oven for
a further 30 minutes. Before serving, check the seasoning and add a
further glass of whiskey, if desired. ;*} "Scotch Whiskey Recipes"
: by Jo Guthrie Jarrold Publishing, Norwich ISBN =
0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol
Mac Griogair
From: Paul Macgregor Date: 06-15-96 Home_cooking -
Yield: 6 servings
Page 1546
WHITE SAGE BREAD
2 1/2 cup all purpose flour

2 teaspoon finely chopped fresh white sage lea; ves
1 teaspoon salt
1 pkg active dry yeast (1/4 oz)
1/4 cup lukewarm water
1 egg
1 cup cottage cheese
2 tablespoon unsalted butter, melted
1 crushed, roasted pinons or coarse s; alt (optional)
In a bowl, combine the flour, sage, salt and baking soda.
Dissolve the yeast in the lukewarm water.
In a food processor, blend the egg and cottage cheese until smooth;
add 1 tablespoon of the butter and all the yeast water, mix again,
and transfer to a large bowl. Gradually add the flour mixture,
kneading vigorously after each addition, until a stiff dough is
formed. Cover with a dry cloth and let rest in a warm place until
doubled in bulk, about 1 hour.
Punch down the dough and knead it on a lightly floured surface about 4
minutes. Divide the dough in half and shape each part into a ball.
Place the dough balls on a baking sheet, cover with a dry cloth and
let rise 15 minutes more.
Bake the bread about 40 minutes, until well risen, golden, and hollow
sounding when tapped. Brush the top with the remaining butter and
sprinkle with crushed roasted pinons or coarse salt if desired.
********
White sage, which grows in abundance throughout most regions of the

Southwest, is an aromatic herb used in a variety of dishes. Ordinary
fresh sage can also be used.
This bread freezes well, so I suggest making several loaves at a time.
From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott
Date: 10-29-94
Yield: 2 loaves
Page 1547
WHITE TRASH ROAST POSSUM
Possum should be cleaned as soon as possible after shooting. It

should be hung for 48 hours and then it can be skinned and cooked.
The meat is light colored and tender. Escess fat may be removed, but
there is not strong flavor or odor contained in the fat. 1 possum 1
onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire
sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water
bacon
Clean possum and rub inside and out with salt and pepper. Saute the
onions, then add to the remaining ingredients except for the water
and bacon. Combine together and stuff the possum. Place stuffed
possum in a large roasting pan, add water to the pan, and lay bacon
strips across the back of the possum. Roast uncovered in a 350F oven
for about 2-1/2 hours, or until tender. Possum is best eaten in the
winter time, and should be served with sweet potatoes. Origin:
Adapted from White Trash Shared by: Sharon Stevens, April/95.
Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE
Yield: 1 servings
WHITNEY POT ROAST
4 lb moose steaks; 1/2 lb each

1 can tomato paste; small , 5 1/2 fluid oz, 1
1 salt, pepper & paprika
1/2 cup butter; or oil
1 tablespoon pickling spices; tied in a bag
3 bay leaves
Place steaks in cold water overnight. The next day, pat dry and
season with salt, pepper and paprika. In a skillet, quickly brown
steaks with butter or oil. Remove meat from skillet and set aside.
Saute onion and garlic until transparent and add remaining
ingredients. Place meat in heavy roast pan and pour onion mixture
over it. Cover and cook in a 350F oven for 2 hours or until meat is
tender. Remove spice bag and bay leaves. Thicken liquid with flour
and water. Serve.
SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake

Native Women's Association
Yield: 1 servings
Page 1548
WHOLE ROASTED SQUAB STUFFED W/EGGPLANT & BACON DRESSING
12 oz. raw bacon, diced

2 cup onions, chopped
1/2 cup bell peppers, chopped
1 med eggplant, peeled,diced
3 tbs garlic, chopped
1 tbs fresh thyme, chopped
1 tbs finely parsley, chopped
4 cup crumbled corn bread
2 cup chicken stock
1 salt and cayenne pepper
6 whl squabs
1 olive oil, drizzling
12 whl shallots
2 cup demi-glace
1 tbs butter
1 lb. haricots verts,blanch
Preheat the oven to 375 degrees. In a large saute pan over medium
heat, render the bacon until crispy, about 6 to 8 minutes. Stir in
the onions, celery, and bell peppers. Season with salt and pepper.
Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute
for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons
garlic, thyme, parsley and green onions. Remove from the heat and
turn into a mixing bowl. Stir in the corn bread and stock. Mix
thoroughly. Season the dressing with salt and cayenne. Season each
squab with olive oil, salt and cayenne. Stuff each cavity of the
squab with about 3/4 cup of the dressing. Toss the shallots with
olive oil, salt and pepper. Place the stuffed squab and shallots on a
parchment-lined roasting pan. Place the squab in the oven and roast
for 25 to 30 minutes, or until the squab is golden brown and the
juices run clear. Remove the pan from the oven and separate the
sections of the shallots. Place the shallots in a saucepan and cover
with the veal reduction. Bring the liquid to a boil and reduce to a
simmer. Simmer for 2 minutes. Season the sauce with salt and pepper.
In a large saute pan, melt the butter. Add the haricots verts and the
remaining garlic. Season with salt and pepper. Saute for 2 to 3
minutes. Serve the squabs with the haricots verts and a ladle of
shallot reduction.
Yield: 6 servings

SHOW #EM1A68
CHICK, GOBBLE, QUACK
Yield: 6 servings
Page 1549
WHOLE ROASTED SQUAB STUFFED W/EGGPLANT AND BACON DRESSING
12 oz. raw bacon, diced

2 cup onions, chopped
1/2 cup bell peppers, chopped
1 med eggplant, peeled,diced
3 tbs garlic, chopped
1 tbs fresh thyme, chopped
1 tbs finely parsley, chopped
4 cup crumbled corn bread
2 cup chicken stock
1 salt and cayenne pepper
6 whl squabs
1 olive oil, drizzling
12 whl shallots
2 cup demi-glace
1 tbs butter
1 lb. haricots verts,blanch
Preheat the oven to 375 degrees. In a large saute pan over medium
heat, render the bacon until crispy, about 6 to 8 minutes. Stir in
the onions, celery, and bell peppers. Season with salt and pepper.
Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute
for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons
garlic, thyme, parsley and green onions. Remove from the heat and
turn into a mixing bowl. Stir in the corn bread and stock. Mix
thoroughly. Season the dressing with salt and cayenne. Season each
squab with olive oil, salt and cayenne. Stuff each cavity of the
squab with about 3/4 cup of the dressing. Toss the shallots with
olive oil, salt and pepper. Place the stuffed squab and shallots on a
parchment-lined roasting pan. Place the squab in the oven and roast
for 25 to 30 minutes, or until the squab is golden brown and the
juices run clear. Remove the pan from the oven and separate the
sections of the shallots. Place the shallots in a saucepan and cover
with the veal reduction. Bring the liquid to a boil and reduce to a
simmer. Simmer for 2 minutes. Season the sauce with salt and pepper.
In a large saute pan, melt the butter. Add the haricots verts and the
remaining garlic. Season with salt and pepper. Saute for 2 to 3
minutes. Serve the squabs with the haricots verts and a ladle of
shallot reduction.
Yield: 6 servings

SHOW #EM1A68
CHICK, GOBBLE, QUACK
Yield: 6 servings
Page 1550
WILD BOAR
1 can condensed consomme'

2 cup cider vinegar
8 cup red wine
1 1/2 teaspoon ground black pepper
2 tablespoon salt
2 bay leaves
1 teaspoon crumbled thyme
8 juniper berries
1 piece wild boar meat
1 (about 5 pounds)
6 carrots scraped and quartered
2 large onions; quartered
4 celery stalks cut into 2-inch lengt; hs
1/2 cup flour; mixed with
3/4 cup water
Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme,

garlic, and juniper berries in a glass or enamel bowl. Place boar
meat into marinade. Let marinate for 2 days at room temperature.
Place meat and marinade in a large kettle. Cover and simmer for 2 to
2-1/2 hours or until meat is almost tender. Add carrots, onions,
celery. Cover and simmer until vegetables are tender, about 20
minutes. Remove meat and vegetables and keep warm. Add beef broth,
currant jelly, and flour mixture to pan liquid. Stir until sauce
bubbles and thickens slightly. Let sauce cook at a boil until it
becomes the thickness of a good brown gravy. Pour hot gravy over
portions of sliced boar and vegetables. Serve with Chestnut Puree.
Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)

courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232154 -0800
Yield: 6 servings
Page 1551
WILD BOAR STEAKS IN A SWEET AND SOUR SAUCE
2 oz pitted prunes
2 oz sultanas (golden raisins)
4 oz streaky (fatty) bacon
1 1/2 lb wild boar rib steaks
1 tablespoon flour
1/2 pint wine vinegar
3 bay leaves
2 tablespoon sugar
1 freshly grated nutmeg
1 fine sea salt
Wild boar steaks in a sweet and sour sauce (Bistecche di cinghiale)
Many regions of Italy feature wild boar on restaurant menus, but this
is a speciality of Sardinia. The sweet and sour sauce also combines
very well with venison.
Chop the prunes and put them to plump up with the sultanas (golden
raisins) in a little warm water. Heat the olive oil in a frying pan
and add the diced bacon. Fry until browned, then add the boar steaks
to the pan and brown briskly on both sides. Turn down the heat and
cook gently for about 15 minutes.
Mix the flour with half the vinegar in a small saucepan, then add the
remaining vinegar, the bay leaves and sugar. Simmer gently, stirring
to make a smooth sauce. Add the drained sultanas (golden raisins) and
prunes, and nutmeg to taste. Cook gently for about 10 minutes .
Season the boar steaks with salt, then pour over the sauce. Cook for a
further 10 minutes or until the steaks are tender.
Source: Wild Game Cooking Copyright & 1988 by Jonquil & Edward Barr,
ISBN 0 9509182 5 3 First published in Great Britain in 1988 by:
Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG
Yield: 4 servings
Page 1552
WILD BOAR TENDERLOIN AND SHIITAKE STROGANOFF
3 tablespoon butter
1 large onion, julienned
4 cup sliced shiitake mushrooms
2 lb wild boar tenderloin, cut
1 into 2 by 1/2 in. pieces
3 cup veal stock
1 cup sour cream
In a saute pan, melt the butter. Saute the onions for 2 minutes. Add
the sliced mushrooms and continue sauteing for 2 to 3 minutes, or
until the mushrooms start to wilt. Season with salt and pepper. Add
the garlic and beef and continue sauteing for 2 minutes. Add the veal
stock and bring up to a boil. Reduce to a simmer and cook for 3 to 4
minutes. Stir in the sour cream and parsley. Continue to cook for 3
minutes. Season with salt and pepper.


Cooking Echo Ä
Yield: 1 servings
Page 1553
WILD DUCK - TAME RICE
1 duck; cleaned, ready to cook

1 1/2 teaspoon salt
1 teaspoon green seasoning
2 cup duck stock
2 cup minute rice
----GRAVY----
1 can celery soup
1 water or duck stock
In a large pot, 3 to 4 quarts, place duck. Cover duck with water. Add
salt, red pepper, Greek seasoning and onion. Bring to a boil, reduce
heat and slow cook for 1-1/2 hours. Remove duck to a warm platter.
Reserve 2 cups of stock (add water if necessary to make this amount).
Bring reserved stock to a boil; add minute rice. Take from burner;
cover; let set 20 to 30 minutes. Fluff up rice and spoon around the
duck on warm platter. Garnish with parsley for color.
Gravy: Combine celery soup with additional stock or water as a gravy.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe

Archive, http://www.erols.com/hosey.
Yield: 4 servings
Page 1554
WILD DUCK AND RICE CASSEROLE
2 ducks
2 apples; quartered
2 onions; quartered
1 onion; chopped
1 bell pepper; chopped
1 stick butter or margarine
1 cup uncle ben's converted rice
1 can (10.5-oz) beef consomme
1 can (10.5-oz) water
1 can (8-oz) mushrooms; drained
1 can (6-oz) water chestnuts; drained
1 salt to taste
1 pepper to taste
Place ducks, apples and onions into a large pan. Cover with water,
sprinkle with salt and pepper, and boil for 3 hours. Ducks should be
tender. Saut‚ chopped onions, bell pepper and celery in butter. Mix
all other ingredients in a 1-1/2 quart casserole. Add sauteed
mixture. Debone ducks and cut into bite-sized chunks and add to
mixture. Check for seasoning. Add salt and pepper to taste. Cover
casserole and cook for 1 hour at 350 degrees. Yield:
4 servings.
NANCY BOYD (MRS. MIKE S.)
CAROLYN BOSHEARS (MRS. GAYLON)
Yield: 4 servings
Page 1555
WILD DUCK BALLOTINE
1 infp file
My favorite way to cook wild duck is in a ballotine. Completely

debone two small wild ducks and one large domestic duck, leaving the
wings and lower leg bones on the domestic duck only. Reserve the
wings and the bones of all carcasses for stock; simmer these
trimmings for about 4 hours in a large kettle or stockpot with a few
carrots, celery sticks, a bunch of parsley and some bay leaf.
Remove as much fat as possible from the duck carcasses. Lightly

slash a diamond pattern into the fatty skin of the domestic duck,
being careful not to cut through to the meat. This will allow better
drainage.
Chop up one bulb of fennel into a fine mince. Add a handful of

blueberries, or if you use blackberries or raspberries, rub them
through a sieve to remove the seeds. Other fruit options include
finely minced Meyer lemons (peel and all) or bitter Seville oranges.
Optionally, you can also add some ground meat. I typically use
ostrich or emu because it's handy in my freezer, it's OK to serve
when still rare, and it's deliciously complementary for duck. You
can use venison, buffalo or even pre-cooked pork sausage. Lightly
saute the stuffing so that it is about halfway cooked, and still warm.
Layer the deboned wild ducks inside the domestic duck. If you opened
them up, they should all be basically sheets of meat. Keep it as
evenly distributed as possible, and fill with the fennel-berry-meat
stuffing. Do not overfill. Sew or tie the results into a cylinder, a
"ballotine". You can use well greased twine to wrap a fairly
attractive package, or borrow some meat netting from your butcher.
Roast at 400 for ten minutes or until nicely browned, then turn the
heat down to 325 and cook until the internal temperature of the inner
layers of the duck (not the stuffing) reaches 130. Let stand for ten
minutes before carving.
I like to serve this one cold accompanied by a blackberry-anise sauce.

Simmer two cups of good, fruity red wine down to about half its
volume. Add 1/2 cup of blackberries rubbed through a sieve, 1/2 cup
of ground or pureed fennel and a piece of star anise, and simmer
until the fennel is soft. Add just enough of the same wine to get
some of its fruity aromas back, and then simmer just until the
alcoholic taste disappears. Finish by beating melted butter into the
sauce, or cream, or a little cornstarch paste to thicken if you'd
rather keep it low calorie.
The very simple and silly cheat for cooking wild duck is to wrap the
cleaned carcasses in a domestic duck skin, and sear at high
temperatures so that the fat gets crispy and bastes the carcass.
Wild duck is exceptionally lean, and may be very gamey depending on
its diet. It is often improved by barding with bacon, fatty duck
skin or some other source of fat.
Page 1556
If you prefer to keep the lean and gamey taste intact, try an
intensely woodsy marinade or dry rub of about half rosemary and half
juniper, and pair it with roasted cippolini onions and wild rice.
Cooking time should be either short and hot or long and moist and
slow, as duck tends to be good either rare or falling off the bone
well done.
Bon appetit,
Tanith
From: Tanith@tyrr
Yield: 4 servings
WILD DUCK BROWNING (CAN USE TAME STORE TYPE)
1 duck
1 medium onion
1/2 cup red wine
1/2 teaspoon thyme
1 pat of butter
1 sat and pepper
rub inside duck with salt and pepper, Place onions inside. Place on
heavy foil and add wine, thyme and butter. Wrap tight bake at 325 f
From what I understnd there is no need to baste if wrapped in foil

tightly the duck is not like turkey and it is a fattier bird.
from North American Hunting Club
From: Lisa Wilson Date: 16 Dec 96 National

Cooking Echo Ä
Yield: 1 servings
Page 1557
WILD DUCK JERKY
1 several duck breasts

1 liquid smoke
1 tender quick salt
1 soy sauce
1 cup brown sugar
1 soy sauce
Use several duck breasts.... Depends on how much you want to make..
Slice Duck breast about 3/8 thick.
In a bowl with a tight lid. brush both sides with liquid smoke (I used
Mesquite for last batch but hickory works well too) sprinkle Tender
Quick salt and repeat layering until all duck is used. Pour enough
soy sauce gently over duck until just covered completely. put in
refrigerator for 48 hours. Just before drying make: 1 cup brown sugar
& 1 tablespoon Garlic powder (I like Garlic...so you might change to
taste.) enough soy sauce to make into a paste.
I dry in my gas oven.....on cookie sheet with cookie rack.. Lay duck
on rack and brush in brown sugar paste. Oven at 170 for two hours....
turn over and brush again.... Dry until dry but not too dry..
everyone likes a little bit of chewy but not so dry that it breaks
when you bend it
GREAT IN THE DUCK BLIND THE NEXT WEEKEND!
From: Smitty <jsmitty@cyberhighway.net>
Yield: 1 servings
Page 1558
WILD DUCK STEW WITH DOUGHBOYS
1 wild duck (soak in salt

1 water 6 hours)
1 large onion
1 salt to taste tsp pepper tsp savory
4 slice turnip, cut lengthwise
4 carrots, cut lengthwise
1 doughboys:
2 cup flour
1/2 teaspoon salt
1 milk to make soft dough
Cut duck in pieces, add onion (cut) and water to cover, salt, pepper
and savory; simmer for 2 hours. Add carrots, turnips and water if
needed and boil another hour. Twenty minutes before serving, drop
Doughboys by teaspoons on top of stew. Cover tightly until Doughboys
are cooked. Gravy can thickened before serving by removing Doughboys
and meat. Serve with bake or mashed potatoes
From: Duckie ® <jmstwn1607@earthlink.Nedate: Sun, 05 Oct 2003 21:05:52
~0400
Yield: 4 servings
WILD DUCK SUPREME
4 ducks
1 onion
2 carrots
1 large potato
2 rubs celery
1 can (6-oz) sliced mushrooms
1 salt & pepper
2 pkg wild & long-grain rice mix
1 pkg slivered almonds
Salt & pepper ducks. Place onion, carrots, potato, celery & ducks to
boil in a large pan with water to cover for 2 hours or until ducks
are tender. Cook on low temperature. Prepare wild rice using broth
from boiling ducks instead of water. Add drained mushrooms to the
rice. Place ducks on large platter & pile rice around them & sprinkle
almonds on top.
ROY B. WARREN

Yield: 12 servings
Page 1559
WILD DUCKS
2 ducks; quartered
1 salt and pepper
1/2 stick butter
1 onion; chopped
1/4 cup cooked country ham; in 1-inch cubes (optional
1 bay leaf
1 can (4-oz) mushrooms; and juice
1 cup water (up to)
3/4 cup wine
Rub ducks with salt and pepper. Put butter and oil in large pan; add
onion and heat. Add duck and brown on all sides. Add rest of
ingredients, cover and simmer 1 hour and 15 minutes. Serve over rice
or wild rice. You can cook the day before all ingredients except
wine. Refri- gerate. Add wine, heat and serve over rice or wild rice.
MRS EUGENE HINDSLEY (MARY)
MARVELL, AR
Yield: 6 servings
Page 1560
WILD GAME CHILI WITH BLACK BEANS
1 stephen ceideburg
4 yellow onions, cut in medium dice
2 jalapeno or serrano chiles, seeded,; finely chopped
1 teaspoon celery seeds
1 teaspoon paprika
1/2 teaspoon anise seeds
4 bay leaves
3 lb wild game meat, cut into 1-inch pie; ces *
30 oz red chile sauce
1 1/2 quart to 2 qt beef stock or broth
5 cup cooked black turtle beans (2 cups u; ncooked)
* i.e. venison, antelope, rabbit, elk, duck, game sausage
Heat oil in an 8-quart casserole or Dutch oven; add onions and

chiles, and saute over medium heat until soft. Add spices and bay
leaves and saute several minutes longer. Add meat and cook until
lightly browned. Add chile sauce and bring to a boil. Add stock to
barely cover the ingredients and return to a boil. Reduce heat and
simmer 30 minutes.
Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30
minutes. Add beans and salt and pepper to taste.
If desired, garnish with grated sharp cheddar or Jack cheese and

chopped red onions.
Note: This recipe also works well with lamb or beef.

(2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber.
From Gloria Ciccarone-Nehls, the Big Four Restaurant.
Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91.
Yield: 10 servings
Page 1561
WILD GAME PATE
1 lb (2 cup) boneless skinless

1 raw rabbits/partridge/
1 pheasant/duck or other game
1 cut into 1/4 inch strips
----MARINADE----
1/8 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely minced green onions
----STUFFING----
1/2 cup coganc
1/2 cup very finely minced onions
2 tablespoon butter
3/4 lb lean pork and 3/4 lb lean
1 veal finely ground together
2 eggs lightly beaten
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon thyme
1 centiliter garlic crushed
1 lb bacon blanched to remove
1 salt
1 bay leaf
First, marinate the strips of game. In a non-reactive bowl, mix

together the marinade ingredients, the cognac, salt and pepper,
thyme, allspice and green onions. Add strips of game and marinate
while preparing stuffing.
For stuffing, cook onions slowly in the butter until tender. Scrape
into large mixing bowl. Pour cognac into same skillet and boil until
reduced by half, scraping bottom of skillet to loosen any pan
drippings. Scrape into bowl with onions. Add pork and veal, beaten
eggs, salt, pepper, allspice, thyme and garlic. Beat vigorously with
wooden spoon until thoroughly blended.
To assemble pate, line bottom and sides of loaf pan with blanched
bacon (to blanch plunge bacon into boiling water, remove immediately
and drain briefly under cold running water), reserving a few strips
for top of pate. Drain game strips, reserving marinade. Beat marinade
into stuffing. Divide stuffing into three parts. Dip hands in cold
water and arrange first third of the stuffing in bottom of loaf pan.
Cover with half the strips of game. Repeat layers, another third of
stuffing and remaining half of game strips. Spread remaining third of
stuffing on top. Place bay leaf on top and cover with remaining
blanched bacon.
Cover top of pan with aluminum foil and set in larger pan of boiling
water (water should come about halfway up the outside of loaf pan).
Bake in oven preheated to 350 degrees for 1 1/2 hours. Remove loaf
Page 1562
pan from water and place another loaf pan (preferably glass so it's
heavy enough to weight down the pate) on top of foil-wrapped pate.
Cool pate at room temperature several hours or overnight. Chill,
still weighted. Serve in slices with crackers.
from Carl Berger
Yield: 1 servings
WILD GOOSE CASSOULET
1 1 wild goose - (abt 8 lbs) -

: cut into eight
: to ten pieces
4 c Dried white navy beans

1/4 lb Italian salami -- cut 1/4"
: cubes
3 c Dry white wine
4 Tomatoes -- peeled, seeded,
: and chopped
4 lg Onions -- chopped
4 Peppercorns
2 ts Chopped parsley
1/4 ts Dried rosemary
2 Garlic cloves -- minced
1 Bay leaf
: Salt -- to taste
: Freshly-ground black pepper
: to taste
1/2 c Olive oil
6 Garlic sausages
1 c Bread crumbs
Soak the beans in water to cover for at least 10 hours. Drain,

discarding any beans that float on the surface. Put into a large,
lidded, earthenware casserole. Add salami, 1 cup wine, the tomatoes,
onions, peppercorns, parsley, rosemary, garlic, bay leaf, and enough
water to cover. Cover the casserole tightly and bake at 200 to 225
degrees for 6 hours, adding more water if needed. Rub goose pieces
with salt and pepper. Heat oil to sizzling, add the goose, and brown
lightly on all sides. Reduce the heat, add 2 cups wine and simmer,
covered, for 30 minutes. Stir goose and sauce carefully into bean
casserole. In another skillet saute garlic sausages until well
browned; remove, reserving fat. Stir sausages into casserole
carefully; cover and bake in 250 degree oven for 1 1/2 hours. Saute
bread crumbs in sausage fat and sprinkle over top of casserole. Bake,
uncovered, for 10 minutes to brown crumbs. This recipe yields 14 to
16 servings.

Recipe By : Jacqueline E. Knight

Yield: 14 servings
Page 1564
WILD GOOSE GUMBO
1 1 wild goose
1 1/2 Onions -- chopped

2 Celery stalks -- chopped
2 Bell peppers -- chopped
1 bn Green onion -- chopped
: Seasonings -- to taste
: Hot steamed rice
Season the goose inside and out (rubbing all over). Stuff the goose
with celery, onions, and bell peppers. Bake at 350 degrees until
meat is tender. (Check periodically.) Make the perfect roux. Add 4
1/2 quarts water to roux and bring to a boil. Remove all vegetables
from the goose and cut up the vegetables and goose. Add the goose and
vegetables to the roux. Add the seasonings and let simmer for 1 1/2
hours. Add the chopped green onions, be sure to add the tops, add 20
minutes before serving. Serve with steamed rice. This recipe yields
?? servings.
Recipe Source: THE SPORTSMAN'S COOKBOOK AND THEN SOME by Don F. Netek
Jr. Downloaded from - http://www.sportcookbook.com/recipes
Recipe By : Don F. Netek Jr.
Yield: 1 servings
WILD GOOSE ORANGE
1 (14x20-inch) oven bag

1 pkg (3/4-oz) brown gravy mix
1/4 cup flour
1 1/2 teaspoon salt
2 tablespoon sugar
1 cup hot water
2 tablespoon orange marmalade
1 can (6-oz) frozen orange juice; thawed
1 (4-5 pound) dressed wild goose
Preheat oven to 375ø. Place oven bag in a 2 inch deep roasting pan.
Combine all ingredients except goose and pour into the oven bag. Add
the goose to the bag, turning well to moisten all sides. Tie the bag
and make 6 (1/2-inch) slits in the top of the bag. Cook for 2 to
2-1/2 hours or until tender. Pour sauce into a bowl and skim off
excess fat. Serve sauce with goose. Yield: 4 to 6 servings.
MRS. BROOKS NORFLEET
Page 1565
Yield: 4 servings
WILD GOOSE WITH CURRANT SAUCE
1 cooking apple, cored/wedges

1 orange, unpeeled/wedges/lge
6 prunes, pitted dried, chop
2 geese, 2 1/2 lb, dressed
2 pkg onion soup, dry (1 1/3 oz)
2 cup wine, dry red
2 cup water
----CURRANT SAUCE----
1/4 cup catsup
1/4 cup wine, port
Combine all asterisked ingredients in a small saucepan. Cook over

medium heat, stirring constantly, until thoroughly heated. YIELD: 1
Cup Currant Sauce Combine apple, orange and chopped prunes, mixing
well. Spoon into cavities of geese. Place each goose, breast side up,
in an oven cooking bag. Combine soup mix, wine and water; pour half
the mixture into each bag. Seal bags; cut 6 small slits in top of
each to allow steam to escape. Place bags in a large shallow pan.
Bake at 350 degrees for 3 to 3.5 hours. Serve geese with currant
sauce. (Hugg`s Note: Rare geese are preferable to dried-out geese)
Hugg`s Note: Substitute muscadine jelly for currant jelly. Source: M.
E. Costello, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87
Yield: 1 servings
WILD ONIONS AND SCRAMBLED EGGS
1 bundle of onions, 3-4 in

1 diameter
8 eggs, unbeaten
1 salt
2 tablespoon fresh, uncured pork grease
Cut the onions into segments, small bundle at a time. Place them in
the skillet to which the uncured pork grease has been added. (Corn
oil makes a good substitute). Half cover them with water and simmer
until tender, with the lid on the container.
When tender, drain off the water, add salt to taste and stir in the
unseparated eggs, continuing to stir them well until the eggs are of
the consistency desired. Serve hot.

Page 1566
Yield: 1 recipe
WILD PIG OVEN ROAST
1 pork shoulder or butt roast

16 oz can crushed pineapple in
1 syrup
1 teaspoon salt
1/2 teaspoon pepper
1 dash white pepper
I have had both wild and domestic pig cooked with this recipe both are
excellent. This is a great recipe for large family gatherings.
Trim off any exposed fat. Rub salt, pepper, and oregano into the meat.
Place the meat into a large roasting bag. Pour the can of pineapple
over the meat, juice and all. Remove all air from bag and seal.
Wrap the meat several times with aluminum foil it is important that
it is sealed completely.
Place the meat in a oven roasting pan, cover and cook at 200 degrees
for 8-10 hours. Let stand for 10 minutes and serve.
My favorite side dishes for this recipe are pickled beets, yams, and
coleslaw with raisins.

Yield: 1 servings
Page 1567
WILD RABBIT GUMBO WITH OYSTERS

1/2 cup cooking oil
1/2 cup flour
3 onions, chopped
1 bell pepper, chopped
1 pint oysters
1 tabasco to taste
Make a roux in a black iron pot with oil and flour. Cook slowly over
low heat until dark brown, stirring occasionally. Add onions, bell
pepper and celery, cooking until wilted. Add seasonings and 3 quarts
of hot water, then add season seasoned rabbit and cook in a covered
pot over low heat for 2 hours or until rabbit is very tender. Add
oysters, shallots and parsely. Simmer slowly until edges of oysters
begin to curl. Serve over rice with file' and french bread.
Yield: 1 servings
WILD RABBIT GUMBO WITH OYSTERS #1

1/2 cup cooking oil
1/2 cup flour
3 onions, chopped
1 bell pepper, chopped
1 pint oysters
1 tabasco to taste
Make a roux in a black iron pot with oil and flour. Cook slowly over
low heat until dark brown, stirring occasionally. Add onions, bell
pepper and celery, cooking until wilted. Add seasonings and 3 quarts
of hot water, then add season seasoned rabbit and cook in a covered
pot over low heat for 2 hours or until rabbit is very tender. Add
oysters, shallots and parsely. Simmer slowly until edges of oysters
begin to curl. Serve over rice with file' and french bread.
Yield: 1 servings
Page 1568
WILD RABBIT PRESENTATION
1 text file
When I want to do a really spectacular presentation, I always french

a rack of rabbit. It honestly is not that hard if you scrape with a
knife and are careful to remove all the membrane between the ribs.
I recommend brushing the exposed bones with olive oil (heck, brush the
whole thing, and while you're at it, crush a clove of garlic and some
rosemary and add that to the oil. Yum.) If you don't, and you roast
at high temperatures, the ends of the bones can crisp and become
brittle or burned.
My presentation for rabbit goes like this, starting with the whole
animal. I debone all four legs (hindlegs and thighs in one piece,
forelimbs and shoulders in one piece, remove all bone). I pound the
pieces of meat flat under plastic wrap with a mallet, stuff them with
a mixture of fresh herbs, bread crumbs and prosciutto, or perhaps
blue cheese and walnuts and basil, and tie them into rolls.
Then I trim the saddle, which is the part in front of the pelvis
which you just removed the thighs from, into one neat long section
that ends at the bottom of the ribcage. Put the saddle aside for
roasting whole, or you can take it into small saddle chops.
I use scissors to remove the bottom half of the ribcage (the belly
portion), and then cut the neck portion that sticks out above the
ribcage.
Using either a cleaver and mallet or a professional meat saw, I cut

the backbone in half the rib rack and slice the saddle into tiny
saddle chops, roughly one vertebrae each or 1/3 inch. Then I french
the rack of ribs scraping with a knife.
I recommend tying the saddle chops back together for roasting with
oiled cotton thread; this gives better temperature control.
Attempting to take a cleaver or meat saw through a whole cooked
saddle is a bit more problematical than tying back together a cut raw
saddle, as I discovered early on in my gourmet rabbit-munching career.
At this point, you're ready for roasting. Brush the whole kit and
caboodle with lovely flavored oil, then roll in a mixture of powdered
chanterelle mushrooms and crushed hazelnuts (porcini and pistachio
works great on venison, BTW). Make sure exposed bone ends are
covered with oil. I suggest roasting at moderately high temperatures
for a fairly short time, say 400 degrees for 8 to 12 minutes. You
want the meat thoroughly done (white), but not dry.
Take the remainder of the scraps - bones, flank, liver, heart, etc -
and boil them down for stock. Drain and shred the boiled meat, and
for a serious treat, add some pine nuts and white truffles or white
truffle oil to this rabbit pate. Use the stock for cooking down
risotto, and serve with tiny baby artichoke heads or if you live in a
Page 1569
compatible area, harvest, boil and serve the young heads of wild
thistle.
This proceedure really doesn't take terribly long (maybe an hour to

prep the bunny for cooking), and the end result is spectacular.
Warning: do not use old, tough rabbits, which are best dredged in
seasoned flour and simmered in sour cream and lemon juice under a
blanket of good home-cured sugar bacon until tender. Pick young,
tender Thumpers for roasting.
I once made a companion's eyeballs nearly drop out of their sockets

with this presentation. What was even more startling is that I had
begun with roadkill and weeds and ended up with a gourmet meal
equivalent to what he'd been served in the finest French restaurants.
We live in an area that is highly populated by very tasty wild
rabbits, and one young (tender) and foolish bunny sacrificed itself
to a car directly ahead of us, losing its skull but nothing else to
an oncoming tire.
My religion doesn't allow for wasting fresh killed meat, so I bounced

from the car and grabbed Mr. Bunny while my companion looked on in
dismay. I whistled cheerily and commented, "Mmmm, just in time for
dinner," as I sacked it up along with some edible wild thistles.
Yep, the Wiccan religion has really only one dietary law, and that's
it. Don't waste good food, especially if something died to make that
food happen.
My companion eyed me dubiously as I dumped my bounty on the kitchen

table and started to work, wearing latex gloves not out of particular
squeamishness but out of reasonable precautions against tularemia, a
good idea in California. A few hours later, I had one nice rabbit
hide and a dinner to make any gourmet sigh in ecstasy - beautifully
presented salmis of rabbit with frenched rack and saddle served over
risotto with white truffle rabbit pate and boiled new thistle buds
with sweet butter. As I recall, the side salad involved fresh
raspberries, spinach and blood oranges with a splash of aged
balsamico.
Mmm. Quite an outcome from roadkill and weeds. Try it sometime -

and you can even start with a store-bought Thumper instead if you
like. ;)
Regards, Tanith From: pleasure@netcom.com
Yield: 1 servings
Page 1570
WILD RABBIT STEW:
recipe
Skin and gut the rabbit taking great care not to rupture the
intestines. This would give a very bad taste to the meat. Wash the
rabbit thoroughly, then cut into serving pieces. Save the kidneys
and heart as extra treats! Roll and coat the rabbit thoroughly with
seasoned flour made with 1 cup of flour, 1 tsp. salt, 1/4 tsp. of
pepper. Brown the pieces in bacon fat or if you prefer, half butter
and oil. After all the pieces have been browned on all sides,
remove and set aside. Sauté one onion in the pan until lightly
browned. Sprinkle with one tablespoon of flour and mix well,
scraping up all the browned bits. Return the rabbit to the pan and
add slowly water to cover the meat. Stir to mix evenly. Cover
tightly and simmer on low heat for one hour or more. Meanwhile, peel
two or three potatoes and cut into one-inch cubes. Scrub four or
more carrots and cut into slices. Add to the stew and continue to
simmer until the vegetables are tender. Taste the broth and season
to taste. Thicken the stew if desired. Serve with freshly baked
raisin bannock. Don't hesitate to dip chunks of bannock into the
gravy!
Page 1571
WILD RAMP SOUP
1 lb beef sirloin, cut into bite

1 sized pieces
20 ramps, cleaned, trimmed and
1 diced
5 stalks celery, cleaned,
1 trimmed and chopped
3 carrots, washed, peeled and
1 chopped
1 lb potatoes, peeled and
1 chopped
20 ramps, cleaned, trimmed, and
1 diced
2 tablespoon butter
Brown the sirloin over medium high heat in a large skillet just until
charred. Add the meat to 2 quarts of salted water, skimming off any
fat or scum that may rise to the surface. Add 20 ramps, the chopped
celery, carrots and potatoes. Simmer for about three hours. Saute the
remaining 20 ramps in butter for about 10 minutes, or until
thoroughly cooked. Remove one cup of the broth from the soup and pour
it into the skillet. Add salt and pepper to taste. Cook for about 15
minutes at a low simmer. Remove the meat from the broth (serve
separately if desired). Combine the ingredients from the skillet with
the ingredients from the kettle. Puree the soup in a food processor.
Reheat and serve piping hot. Makes 6 servings. Per serving: 372
calories; 14 g fat (5 g saturated fat; 34 percent calories from fat);
38 g carbohydrates; 173 mg cholesterol; 256 mg sodium; 25 g protein;
5 g fiber.

Yield: 4 servings
Page 1572
WILD RICE AMADINE
2 tablespoon slivered almonds

1 1/2 tablespoon chopped green pepper
1/3 cup margarine
2 2/3 cup hot water
1 teaspoon instant beef bouillon
4 1/2 oz (2 pks) 5-minute wild rice
Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring
to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5
minutes. Drain any excess liquid from rice.
Yield: 8 servings
WILD RICE AND VENISON STUFFED PEPPERS
4 green peppers
1 lb ground venison, bison, elk,
1 moose, etc.
1/2 cup dried fruit bits
1 cup shredded part skim
1 mozzarella cheese
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon cinnamon
Serves 8
Preheat oven to 350ø F.
Cut green peppers in half and remove stems & seeds. Combine the rest
of the ingredients. Lightly stuff pepper halves with rice mixture.
Place in baking dish & loosely cover with foil. Bake 30 minutes;
uncover & bake 10 minutes more or until pepper is tender.
adapted from: Wild Rice For All Seasons, by Beth Anderson Associates
Yield: 4 servings
Page 1573
WILD RICE JOHNNY CAKES
1/3 cup traditionally-harvested wild rice,; well rinsed

1/3 cups water, divided
3 tablespoons cornmeal
3 to 4 tablespoons dried blueberries (op; tional)
1 beaten egg
2 to 3 tablespoons bacon drippings or co; m oil
In a medium saucepan, heat 1 cup of water, rice, and salt. Bring to a boil.
Cover, reduce heat to low, and continue to cook gently for about 20
minutes, until rice is just tender. Stir in cornmeal mixed with 1/3 cup
cold water and cook, stirring gently, for 2 to 3 minutes until cornmeal
turns creamy. Stir in the egg and gently fold in blueberries. Heat bacon
drippings in a large skillet over medium heat. Drop batter by rounded
tablespoons into skillet and flatten with a spatula or pancake turner into
cakes about 3 inches in diameter. Fry for 2 to 3 minutes on each side,
until golden brown. Serve with bacon and maple syrup or as an accompaniment
for duck or venison. If serving the cakes with game, you may wish to add 1
to 2 tablespoons of thinly-sliced green onions to the batter.
Yield: makes about 12

Page 1574
WILD RICE MUSHROOM QUICHE WITH WHITE PEPPER CREAM SAUCE
By: Captain's Quarters B&B Inn Ft. Oglethorpe, Georgia
1 box washed wild rice

1 pound bacon, cooked crisp and crumbled (r; eserve 3 tbsp drippings)
1 pound mushrooms, sliced
1 cup pepperidge farm stuffing mix
1/2 nut nutmeg (ground) or 1 tsp pre-ground
1 pound swiss cheese, grated
1 pound jack cheese, grated
white pepper cream sauce
I don't know who the person is who interjected the comments, but
there is a source for the recipe at the end. Min
Wild Rice and Mushroom Quiche with White Pepper Cream Sauce
Even though it has no crust, it is made very much like traditional

quiches. If you want to call it a casserole, you might get more men
to eat it. On the other hand, after you've tried it, you may not
want to share it anyway! You'll want to start this well ahead (like
the day before) because it must be assembled cool.
Prepare wild rice ahead of time according to directions on package,
but remove from heat about 10 minutes before cooking time is up
(usually around 45 minutes). Drain excess water and set aside to
cool. Cook bacon crisp and also set aside to cool.
Place 3 Tablespoons bacon drippings in large skillet or chicken pan

(high sides help) and add chopped onion, sliced mushrooms, and
garlic. Saute until mushrooms have given up their water and most of
it has evaporated or been re-absorbed. Mushrooms should retain their
shape and some light color. Combine wild rice, crumbled bacon,
stuffing mix, and mushroom mixture in probably the largest bowl
you've got. Tossing occasionally, allow to cool to room temperature.
Grind nutmeg (or use pre-ground) and sprinkle over cooled wild rice
and mushroom mixture. Stir to distribute throughout mixture. Add
cheese and mix thoroughly. (Note: may be prepared ahead and
refrigerated at this point. As a matter of fact, I always do so to
this day so I won't have to get up in the middle of the night to
start this one.)
When ready to cook, preheat oven to 300 degrees. Place the desired
number of 4-ounce custard cups or ramekins on a cookie sheet and
coat heavily with non-stick spray. Fill each cup almost to the top
with wild rice and mushroom mixture. For each cup, place 1 egg and 1
ounce of heavy cream in a mixing bowl; whisk to combine. Fill cups
to cover wild rice and mushroom mixture.
Place on middle rack and cook 1 hour. Depending on how evenly your
oven cooks, you may want to rotate the cookie sheet about 3/4 of the
way through. The quiches are done when they are puffy and not wet at
Page 1575
the center. When done, let stand about 15 minutes in the cups, then
turn out on plates. Set right side up and cover half with White
Pepper Cream Sauce. Garnish with diced tomatoes and parsley.
WILD RICE OYSTER DRESSING
By: thanksgiving.allrecipes.com
2 cups wild rice

1/2 pound pork sausage
1 pint oysters, quartered with liquid rese; rved
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
1 pinch paprika
'Stuffing made from wild rice and oysters makes a fabulous dressing for
your Thanksgiving celebration.' Cook rice in boiling salted water till
tender, about 40 minutes. Drain, and
place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry
out
for a few minutes.
Saute pork in skillet over medium heat. Remove pork from pan using a
slotted
spoon. Drain off all but a couple of tablespoons grease.
Saute onions and celery. Add into this a small amount of oyster water from
the can if onions and celery get too dry. Add in oysters with remaining
liqueur.
Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a
colander.
Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to

taste.
Bake at 350 degrees F (175 degrees C) till heated through.
Yield: 8 servings
Page 1576
WILD RICE PILAF
By: Diana Rattray, About.com Southern U.S. Cuisine.
1/4 cup butter

1 cup raw wild rice
1/4 cup chopped carrot
3 cups chicken broth
1/4 cup toasted slivered almonds*
Wild rice pilaf with chopped vegetables and slivered almonds.

Melt butter in a large heavy skillet. Sauté wild rice, onion, celery,
carrots, and mushrooms until vegetables are golden brown. Add chicken
broth and
poultry seasoning. Cover and simmer for 30 to 40 minutes, until until rice
is
tender.Taste and add salt and pepper. Top with toasted slivered almonds
just
before serving.
Serves 4.*To toast nuts, spread out in a single layer on a baking sheet.
Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or,
toast in
an ungreased skillet over medium heat, stirring, until golden brown and
aromatic.
WILD RICE WITH MUSHROOMS AND ALMONDS:
1/4 lb of butter
1 c of wild rice or brown rice
1/2 c of slivered almonds
1/2 lbs of sliced mushrooms
2 tbsp of chopped green onions, chives and; green peppers
3 c of chicken broth
Put all ingredients--except broth--into a large frying pan and cook

until
the rice turns a yellowish color. Stir constantly to prohibit over
browning. Put it 9nto a cassarole dish w/ the broth. Cover and bake at
325
for an hour. Let stand b/f serving for about 10 mins.
Page 1577
WILD STUFFED PEPPERS
1 lb ground venison -- browned

1 and drained
6 medium green peppers
1/2 cup mushrooms -- sliced
1/4 cup onion -- chopped
1/4 cup bacon -- chopped
1 teaspoon salt
1 sauce:
1 can tomato soup, condensed
1 can water
Preheat oven to 350 degrees F. Wash and core peppers. Saute the
remaining ingredients in bacon drippings. Stuff peppers with mixture
and set aside. Mix tomato soup and water, then pour over top of
stuffed peppers. Bake in covered casserole dish for 45 minutes.
Yield: 4 servings
WILD TUMBLE WEED GREENS
By: Native American Technology and Art
5 lb very very young tumble weeds

1/4 lb choice of white meat, salt
pork or spiced hot sausage
1 ts salt
1/4 ts fresh ground black pepper
juice of 1/2 lemon
* (picked as they come through the sand in early spring , about 1 to 2

inches high)
Wash the tumble weeds in lukewarm water to free sand, then wash in
cold water couple more times. Drain. Place tumble weeds in large pot
and cover with salted water. Bring water to boil an add pepper, lemon
juice and choice of meat( sausage should be sliced ) Cook uncovered
(slow boil) for around 15 min until tender (don't overcook). Drain and
season to taste with butter, salt or whatever, and serve as any other
greens. (don't forget the fresh cornbread!)
Note: The Tumble Weeds will cook down a lot. When I was a young man
these Greens were a large part of my family's diet in the spring time.
Offered by Charlie One Shoe, who learned this from my Grandfather

Page 1578
Charlie Stephen, Choctaw
Yield: 2 servings
Page 1579
WINDOWS ON THE WORLD WILD TURKEY (LAT)
----TURKEY----
1 (12- to 14-pound) turkey
1 salt, freshly ground black pepper
2 to-3 bay leaves
1 head garlic, not peeled, split in; half
1 onion, diced
1 cup hot water plus more as needed
3 tablespoon melted salted butter
----CORN BREADBACON STUFFING----
3 cup homemade or store-bought crumbled; corn bread
1 cup cubed sourdough bread
1/2 cup buttermilk
1/4 cup molasses
1 cup chicken stock
3 eggs, beaten
1/2 lb smoked slab bacon, cut into 1/2-in; ch cubes
1 cup chopped green onions
2 fresh jalapeno peppers, seeded and; finely chopped
3 tablespoon ancho chile powder
1/2 cup chopped pecans
1 salt, freshly ground black pepper
From: Windows on the World restaurant, 107 stories up in the sky, on

top of the World Trade Center. Michael Lomonaco, the chef-director of
Windows on the World, sent the recipes for both the turkey and
stuffing.
Chef Lomonaco recommends cooking the stuffing separately to ensure

that the turkey is "fully cooked without overcooking, and the
stuffing is cooked in a safe manner." The recipe calls for the
farm-raised wild turkey
If you have an oven large enough to accommodate the simultaneous

cooking of a turkey and a casserole dish of stuffing, add the
stuffing to the oven about one hour after the turkey goes into the
oven and both should be ready to remove about the same time. If your
oven will accommodate only a turkey and nothing else, cook the
stuffing before you roast the bird, then reheat the stuffing 15 to 20
minutes in a 350-degree oven while the meat rests and the gravy is
made.
Roasted Wild Turkey With Corn Bread-Bacon Stuffing
TURKEY: Season turkey inside and out with salt and pepper to taste.
Place bay leaves, garlic and onion inside cavity. Set turkey, breast
side down, on rack in roasting pan. Pour water into pan and roast at
425 degrees 30 minutes.
Turn turkey breast side up, brush with melted butter, reduce heat to
350 degrees and roast until juices run clear when thigh joint is
pierced with a fork and when meat thermometer inserted in the
thickest part of thigh registers 165 degrees, 1 to 1 1/2 hours,
Page 1580
adding more water to pan as needed.
Remove turkey from oven and allow to stand 20 minutes before carving.
Serve with Corn Bread-Bacon Stuffing.
CORN BREAD-BACON STUFFING: Combine corn bread, sourdough bread,

buttermilk, molasses, chicken stock and beaten eggs in bowl and soak
3 to 8 hours in refrigerator.
Place cubed bacon in heated skillet and cook until bacon is browned.
Pour off and reserve rendered fat.
Add green onions and jalapeno peppers to bacon and cook 5 minutes.
Remove from heat and cool.
Add soaked bread along with chile powder and chopped pecans to green
onion-jalapeno mixture. Season with salt and pepper to taste. Spoon
into casserole and drizzle top with several tablespoons of reserved
bacon drippings.
* Bake at 350 degrees until top is browned and crisp, 30 to 35

minutes. Remove from oven and cool 15 minutes before serving.
6 to 8 servings. Each of 8 servings, with stuffing, about: 1,105

calories; 990 mg sodium; 420 mg cholesterol; 61 grams fat; 34 grams
carbohydrates; 99 grams protein; 1.22 grams fiber.
Getting High on Turkey By ROSE DOSTI, CULINARY SOS Column, Wednesday,

November 18, 1998, Copyright 1998 Los Angeles Times MM format by Manny
Rothstein, 11/18/98.
Yield: 6 servings
Page 1581
WOODCHUCK (GROUND HOG)
1 one woodchuck
1 salt
1 baking soda
Hang gutted animal in air for two days. Skin and remove about 9 small
glands under forelegs. Soak overnight in refrigerated salt water.
Drain and press dry. Boil in water containing 2 tablespoons of baking
soda for about 50 minutes. Drain and wash in warm water. Put in cold
water; bring to boil. Bake in covered roaster at 350 degrees for 50
minutes, then uncover and bake for 15 minutes.
~=OR=-
1 ground hog, cut in pieces salt and pepper to taste flour
Clean very good one ground hog. Cut in pieces. Cook until tender; for
old ground hog cook 2 to 3 hours. Add salt and pepper. After hog is
tender take out of water. Drain. Fix flour with small amount of salt
and pepper. Take pieces and flour good. Fry in skillet that has 1 or
2 inches of shortening. Fry until golden brown. If you wish take
young ground hog out of water, put in baking pan, add small amount of
salt and a lot of pepper. Bake in 350 degrees oven for 1 hour. Tastes
great!
~=OR=-
When ground hog is dressed be sure to remove the kernel from under the
front legs to keep from making it taste. Cut up and salt to taste.
Roll in flour, put in hot fat and fry until brown. Put in pressure
cooker, with 1/2-inch water. Cook for 70 minutes at 15 pounds
pressure. Possum can be cooked the same way with good results.
~=OR=-
Cut groundhog in pieces and wash. Soak overnight in vinegar. Drain

vinegar and wash in several different waters. Place pieces in a paper
bag with flour and shake well. Place pieces in a hot skillet and
brown. Place browned pieces in roasting pan and put pieces of celery
on meat. Add salt and pepper to taste. Add a little bit of water.
Bake, covered, at 350 degrees until very tender and well done.
Another recipe from our database at Cookbooks On/Line!
Yield: 1 servings
Page 1582
WOODCHUCK (GROUNDHOG) WITH BISCUITS
1 woodchuck
1 tablespoon salt
1/4 cup green peppers, chopped
1/2 tablespoon chopped parsley
1/8 teaspoon pepper
1/2 cup cold water
3 cup broth
----BISCUIT TOPPING----
1 cup flour
1/4 teaspoon salt
2 tablespoon chilled fat
1/4 cup milk (approximately)
1. Skin and clean woodchuck and cut into large pieces. Place in a
heavy pot, add 1 tablespoon salt and enough water to cover and
parboil for 1 hour, or until meat is tender.
2. Strain and save broth.
3. Remove meat from bones in large pieces.
4. Add onion, green pepper, parsley, and pepper to the broth and
bring to a boil.
5. Make a paste of the flour and water, then add it to the broth,
stirring constantly until thick and smooth.
6. Add the meat to the broth mixture and stir thoroughly.
7. Pour into baking dish.
8. Top with biscuits made as follows:

: Sift the flour, baking powder, and salt together. Cut in the
fat. Add enough liquid to moisten the ingredients. Roll out quickly
and cut into rounds with a cookie cutter.
9. Place the biscuits on top of the meat in the casserole. Bake in a

400 deg. oven for 20-30 minutes until biscuits are browned.
Serves 6
From _Northern Cookbook_ edited by Eleanor A. Ellis. Information

Canada, 1973.
typos by Bert Christensen rosewood@interlog.com

Yield: 6 servings
Page 1583
WYOMING POLISH SAUSAGE, SALAMI AND SMOKED VENISON
17 lb lean, fat-free venison

17 lb lean, fresh pork.
4 oz water
1 1/2 oz black pepper
1 oz ginger
1 1/2 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 teaspoon garlic powdeer or
12 oz salt
1/2 lb dried milk
Take 17 pounds of lean, fat-free venison and 17 pounds of lean, fresh

pork. Your mixture has to be this half-and-half mixture to be reallly
good. (It will be dry without the pork.) Grind up the meaats and mix
them together thoroughlly. Mix in 4 oz. of water.
Now mix in 1 1/2 oz. of black pepper, one oz. of ginger, 1 1/2 oz. of
nutmeg, 1/2 oz. of allspice, 1/2 oz. paprika, 2 level ts. of garlic
powdeer, (if you do not like garlic, substitute 4 level ts. of onion
powder), 12 oz. of salt and 1/2 pound of dried milk.
If you do not want to go to the trouble of making the meat into

sausages, simply wrap it in opound packages in aluminum foil and
freeze it for safe keeping. To use it ssimply make upp into patties
and fry like hamburger or hamburger steak. It is delicious.
To make up into ssausages you can do it in ttwo different ways,

depending on where you have smoking equipment or ot. Either method
is equally good.
1. If you do not have smoking equipment proceed as follows.
Mix in 3 level ts. of liquid smoke (Check the instructions on the

liquid smoke bottle as the amount necessary to use varies from brand
to brand. Herter's French-Canadian Liquid Smoke is best.)
Stuff the meat in casings if you have them. Keep the links about 6-8
inches long. If you have no casings, simply make the meat iinto
patties. This workds just as well.
Smoking is just a baking process. Put what you will use for 2 weeks
in your refrigerator. Wrap the balance iin aluminum foil and freeze.
2. If you have smoking equiipment proceed as follows.
Stuff the meaat in casing if you have them. Keep the links about 6-8
inches long. Keep the links connected until they are dry. If you do
not have casings, make up the meat into patties and place them on
metal trays or wiire screen that will go in your smokehousse or
smoker. Smoke over a low maple, apple, messquiite or hickory wood
Page 1584
fire from 4-6 hours. Keep the fire low at about 120 degrees. This is
not hot enough to cause much dripping or shrinking.
Remove and put a two week's supply in your refrigerator. Wrap the
balance in aluminum foil and freeze at once.
To cook, put the patties or sausages in a frying pan and add enough
water to cover up 1/3 of the way on them. Put a cover on the
fryingpan and boil for 15 minutes. Remove, pourout the water from
the frying pan and then put the patties or sausages back into the
frying pan and brown them slightly on all sides. Makes wonderful
eating.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES",

BY George Leonard Heerter and Berthe E. Herter, copyright 1969
Yield: 35 pounds
YANKEE MARINATED DUCK
2 ducks
1/2 cup soy sauce
2 tablespoon sugar
2 bay leaves, crumbled
Cut ducks in half lengthwise. Place in plastic bag in shallow pan.

Combine remaining ingredients and pour over duck. Cover and marinate
overnight in refrigerator, turning occasionally. Preheat over to
425F. Remove ducks from marinade and place skin side up in 13X19-inch
pan. Bake uncovered 15 minutes. Reduce temperature to 325F. Pour
marinade over ducks and cover lightly. Bake 1 to 1 1/2 hours or
until tender. Occasionaly baste with marinade.
Yield: 4 servings
Page 1585
YAQUI CHILI STEW
4 lb pork
10 dried red (ancho) chiles
1 onion
1 large can hominy
1 cabbage or other greens
1 lemon juice
Boil 3-5 pounds of pork with about 10 dried red (ancho) Chiles Chill
overnight Take out meat and shred it (leave some chunks) boil 1 cut up
onion in meat juice add 1 large (industrial size) can hominy boil
about 20 minutes Add meat back in Serve with choppped cabbage or
other greens squeeze lemons over the top It's awesome!!
Native-Cook L From: Lori Watson <loriwatson98@yahoo.C
Yield: 4 servings
YUCA CON MOJO RECIPE
By: Aaron Sanchez

1 tablespoon lime juice
2 tablespoons of extra virgin olive oil
2 pound blanched yuca, cut into steak fry s; ize
Combine parsley, garlic, limejuice, and extra virgin olive oil and set
aside.
This is your mojo sauce. In a large pot with oil heated to at least 350
degrees, fry yuca until golden brown season with salt and pepper when hot.
Serve
yuca with the mojo sauce on top.
Page 1586
YUCATAN PORK IN TOMATILLO SAUCE
By: Mignonne
3 lb pork, cut into 1' cubes

2 c water
12 fresh tomatillos, husks
removed
3 fresh green serrano chiles,
whole
additional water for
simmering tomatillos and
chiles
1 bn fresh cilantro, coarsely
chopped
1/4 md white onion, coarsely
chopped
2 sm zucchinis (mexican
calabazitas, preferred.)
opt
serve with:
corn tortillas
crumbled white mexican
cheese (queso fresco or
similar)
white rice (optional)
Place the pork, half of the chopped garlic and 2 cups water in a large
saucepan (or in a pot.) Simmer uncovered, stirring occasionally, until
about 1/2 cup of water remains.
Meanwhile, in a small pot or pan with a lid, place the tomatillos and
whole serranos. Add water to cover (actually, they will float, but you
want enough water so they aren't resting on the bottom.) Bring to a
simmer, reduce heat, cover and let it simmer for about 20 minutes.
Remove the tomatillos and serranos from the water (be careful, as they
will be hot,) remove stems from serranos (if present,) and place in a
blender. Also add the cilantro, the remaining garlic, and the white
onion to the blender. Blend until smooth.
If using calabazitas/zucchinis, trim the ends, halve them lengthwise,

and cut into 1' long pieces. Place the pieces on top of the pork (when
only 1/2 cup of water remains with the pork.)
Pour the tomatillo mixture over the pork. Stir, bring back to a
simmer, and reduce heat. Simmer, uncovered, stirring occasionally,
about 30 minutes more, or until the sauce reaches the desired
consistency/concentration. Add salt and pepper, to taste.
This makes delicious soft tacos. Serve hot with warm corn tortillas,
crumbled white Mexican cheese (queso fresco or similar,) and white
rice (optional.)
Page 1587
Note: I recommend heating the tortillas separately on a hot

griddle/comal, and keep them wrapped in a small towel in a tortilla
warmer. This gives a much better result than microwaving them.
Yield: 4 servings
ZUNI BREAD
7/8 cup buttermilk

1 egg white
1 teaspoon powdered lecithin, optional
1 cup bread flour
1/3 cup cornmeal
1 1/2 teaspoon salt
1 1/2 tablespoon applesauce (butter)
1/3 cup dry roasted sunflower seeds
3 teaspoons yeast
Bread of a neighboring tribe of the Navajo!

Mix all ingredients into a dough and let rise. Form into a flat round loaf
about 1 inch thick. Bake at 350 degrees until golden brown.
ZUNI BREAD
7/8 cup buttermilk

1 egg white
1 teaspoon powdered lecithin, optional
1 cup bread flour
1/3 cup cornmeal
1 1/2 teaspoon salt
3 teaspoons yeast
Mix all ingredients into a dough and let rise. Form into a flat
round loaf
about 1 inch thick. Bake at 350 degrees until golden brown.
Page 1588
ZUNI CORN SOUP
2 c lamb
6 c water
2 ts red chile
1 ts salt
8 ears of corn
Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from
cob and add to lamb with 3 cups more water (very hot). Add chile and simmer
until corn is tender.
Yield: 1 pot
ZUNI INDIAN BREAD
3 tablespoon dry buttermilk or

7/8 cup buttermilk
7/8 cup water if dry buttermilk used
1 egg (i use just a white)
1 teaspoon powdered lecithin (optional)
1 cup bread flour
1/3 cup cornmeal
1 1/2 teaspoon salt
1/4 teaspoon baking soda (omit if using powder b; uttermilk
3 teaspoon yeast
Use light setting.
Yield: 1 servings
Page 1589
ZUNI SUCCOTASH
6 ears fresh corn

1/4 cup butter, margarine or vegetable oil
1 cup finely diced onion
2 cups of cooked beans, such as*
2 poblano chilies, roasted, peeled and finely; diced
1 medium zucchini, finely diced
1 cup water
The word succotash comes from a Narragansett Indian word meaning 'boiled
whole kernels of corn.' The heat in this version can be adjusted, depending
on the type of chili used.
* red, pinto, adzuki, cranberry or anasazi
Cut corn kernels off cobs. Heat butter, margarine or oil; saute onion over
low heat until translucent. Add corn. Cook 5 minutes over low heat,
stirring constantly.
Add beans, chilies and zucchini; stir well. Add water; cook over low heat
15 minutes, stirring every 3 minutes. (Corn will caramelize slightly.)
Yield: 8 servings.
ZUNI SUNFLOWER GRAVY
1/4 cup tiny pieces of suet or

1 finely chopped bacon
6 tablespoon fine sunflower meal
2 cup water
1 pinch of salt
2 to 3 t. finely chopped onion
Fry suet pieces or bacon and onion until onion is translucent but not
beginning to burn. Add sunflower meal, cornstarch and salt and cook
for a minute, stirring and watching so that it does not burn. Slowly
add water, while stirring. Lower heat and cook until thick. Add
more water if necessary. Use as a sauce for vegetables or such.
Yield: 1 recipe
Page 1590
ZUNI SUNFLOWER PUDDING
By: American Indian Food and Lore
1 cup corn kernels (from green, or very y; oung, cobs)

1 cup finely ground raw or roasted sunflo; wer seeds(shelled)
1 cup finely chopped squash(zucchini or y; ellow crookneck)
2 cups water
1 tsp. salt
Put corn kernels through food grinder retaining all the juice or 'milk.'
Combine with sunflower meal and chopped squash in a saucepan.
Add water and salt. Cover pot tightly and simmer for 1 hour, stirring
occasionally.
Toward the end of the cooking period, remove cover, if necessary, so that
the mixture
can thicken. It should be thick and gelatinous. This dish is good warm or
cold.
Variation: Near the end of the cooking, add chopped, roasted, peeled green
chilis.
I also like to use other kinds of squash especially acorn and other fall
squash.
Yield: 6 servings
ZUNI WILTED SPINACH SALAD
dressing :
2 slices bacon
1/3 c. red wine vinegar
1 scallion (diced)
1/2 tsp. oregano
pinch pepper
1 tsp. salt
2 cloves garlic (peeled & crushed)
1 tbls. lemon juice
1/3 c. chili sauce
salad :
10 oz. spinach (washed)
1 scallion (washed &
Cut bacon into small strips. Brown. While bacon browns, place
spinach and
sliced scallion in salad bowl. Add remaining dressing ingredients
to bacon.
Heat stirring quickly just until steaming. Pour over spinach and
toss.
Page 1591
[CH] ELK SAUSAGE CHILE CHILI
1 1/2 lb smoked elk sausage

1 produce:
4 stalks of celery, with some
1 dark leaves if possible,
1 chopped
1 level teaspoon minced garlic
1 (or more)
5 large fresh tomatoes, chopped
6 large red jal. pods, seeds cut out
1 and veined, chopped
6 ripe hot cherry pods, seeds
1 cut out and veined, chopped
3 ripe aji amarillo pods,
1 seeds cut out and veined,
1 chopped
4 chipotle pods, chopped or
1 ground
6 tepins crushed or ground,
1 seeds & all
1 cans, bottles & spices
1 small can chopped or sliced black
1 olives
3 regular cans low-salt cream
1 tomato soup
1 heaping tsp spicy mustard
1 can dark red kidney beans (if
1 you like chili with beans)
4 oz bottle colgin's smoke sauce
4 tablespoon lowrey's season salt
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1 garlic powder to taste
1/2 teaspoon dried dill
1 chile powder
Start in a pot with at least 1.5 gallon capacity. I generally cook the
meat completely, add some extra water to cover meat and bring to a
good boil. Set in a cold place to let the grease congeal at the top.
(I use this time to get all the veggies ready, get out the spices,
etc.) When the grease is thickened, scrape it off the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start
to turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and
Page 1592
add tomatoes, dried chiles and celery.
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to
maintain a stew consistency. Gradually add all ingredients except
soup and beans, adding salted items a little at a time to keep the
mix from getting too much salt for your taste. Add pepper powder or
veins to increase heat as desired. (However the heat seems when you
are finished, it will be slightly hotter the next day. I have to
consider this when cooking, as my wife and kids are not CHs.) When
the raw tomatoes are nearly cooked, add the soup, and bring back to a
boil, stirring often. Add the beans, juice and all. Simmer 20
minutes, stirring regularly. If possible, let cool overnight and
re-heat before serving. Re-skim grease if necessary before heating.
Serve with grated cheddar cheese added to serving.
Makes about 1.2 gallons (if beans are added).
Total Caories... I have no idea.

Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even less if you
use low fat cheese.
Meat:
From: Calvin Donaghey <gdonaghey@bitstr
Yield: 4 servings
[NATIVE CUISINE] BLUEBERRY DUCK ROAST
1 1/2 cup blueberries

2 tablespoon vinegar, white
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 to 6 wild duck breasts
Combine all of ingredients except duck breasts in a blender. Process

to a coar se puree. Remove bones from duck breasts, leaving skin
intact. Place breasts on a rack in roaster and coat each one with
blueberry mixture. Bake at 375oF for 30 minutes, basting often.
Yield: 4 servings
Page 1593
[NATIVE CUISINE] BOILED BEAVER
1 hind quarter of beaver

1 large onion
3 carrots, sliced
2 teaspoon salt
1 water
Boil beaver for 1/2 hours. Drain and rinse. Repeat method twice.
Cover with wa ter again then add remaining ingredients. Cover and
boil until tender. Dispose of vegetables as they will hold most of
the wild taste from the beaver.
Yield: 4 servings
[NATIVE CUISINE] OOMENAHOMISK MOOSE RIBS
2 lb moose spare ribs

1 flour
1/2 cup vinegar
1 cup water
1 teaspoon soya sauce
1 tablespoon soya sauce
Cut 2 lbs. Of spare ribs into 1 inch pieces. Roll in flour and brown.
Cook in saucepan: 1 1/2 cup brown sugar, 1/2 cup vinegar, 1 cup
water, 1 tsp soya sauce. W hen boiling, pour over spare ribs and
cook 10 minutes. Thicken with 2 tbsp cold water, 2 tbsp corn starch,
1 tbsp soya sauce.
Submitted by John Delbert Hamilton, Prince Albert
Yield: 4 servings
Page 1594
[NATIVE CUISINE] ROAST DUCK WITH WILD RICE CASSEROLE
2 strips bacon
2 wild ducks, dressed
1 celery stalk, cut in half
2 small onions
2 cup water
1 wild rice casserole
1/4 lb wild rice
1/2 cup bacon, diced
1/4 green onions, sliced
1/4 cup mushrooms
1 salt and pepper
1 parmesan cheese
Wash ducks in cold water and pat dry. Put 1/2 piece of celery and 1
onion in ev ery duck cavity. Place ducks in a roasting pan, breast
side up. Pour in cold water and place bacon strips over ducks.
Cover and bake at 350F until meat is te nder about 11/2 hours.
Remove bacon strips and brown ducks. Remove ducks from pan and keep
in a warm place.
WILD RICE CASSEROLE
Wash rice in cold water. Drain. Put rice into a saucepan, cover
with water and bring to a boil. Reduce heat and simmer for 60
minutes. Drain. Saute bac on, green onions and mushrooms for 5
minutes. Put rice in a casserole dish and s tir in tomatoes, garlic
powder and bacon mixture. Season with salt and pepper. Sprinkle
cheese over the casserole and bake for 20 minutes at 300F. Serve
wi th the ducks.
Yield: 4 servings

Native Meat Recipes

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Native Meat Recipes

Hochgeladen von

Copyright:

Verfügbare Formate

"CHINESE" JERKY

"RAMP"AGING CHICKEN CHILI - MODERN

1 lb ramps (leaves and all) cut

Cook chicken, ramps and garlic in oil till chicken is slightly

#54547 MOOSE STROGANOFF

1 1/2 lb moose sirloin steak (cut in

#572625 BRAISED MOOSE

#639012 MOOSE MEAT TAMALES

1 batter for shells:

#647335 MOOSE ROAST

1 lb salt pork (optional)

(BBQ) ELK BRISKET

As a hunter, I have found game meats, namely deer and antelope to be

You might try this with the elk brisket.

In terms of "gamey" flavour to game meats. Frankly, I have found that

(BBQ) MR. WIZARD'S SMOKED DEER JERKY

1 venison; round and hip

Salt, Black Pepper, Cayenne, Coriander.

From: "Ol' Hippie"

2 lb lean bison chuck or round

This modern interpretation of a traditional Native stew is slow

Combine bison with vinegar, pepper and 2 teaspoons of sage and

Wild Rice Fritters:

Saute onions in butter until tender. Combine the flours, baking

(CBC) EAST-WEST BRAISED BUFFALO SHORT RIBS

3 lb buffalo (bison) short ribs

(CBC) PEMMICAN PATTIES

1 lb lean ground buffalo (or

These sausage patties are inspired by the traditional Native staple,

Or to make pemmican balls to serve as appetizers, roll into

(CH) VENISON ROAST W/BASIL GREEN BEANS

The Venison is done in the crockpot, the beans in a

Start the venison 5 hours before you want to eat. If

Make slits in the venison roast. Put garlic and chile

Cut 2 onions in quarters and place them in the bottom

Melt the butter in a heavy skillet over medium heat.

Stir in the basil and saute for another minute. Salt

When roast is done, remove from crockpot and let it

Serve slices of roast with the green beans on the

From: Risag <radiorlg@yahoo.Com> Date: Wed, 22 Oct 2003 18:46:45

(NCL) APPLESAUCE MEATLOAF

Combine eggs, bread crumbs, applesauce, celery, green peppers, onion,

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

chips, a whole chive, and sprigs of fresh chervil.

(NCL) BLACKFEET INDIAN JELLIED SNAKE

(NCL) BLUE CORN MUTTON TAMALES

To make the filling, combine meat, garlic, onion, and coriander in a

direction of first husk.

:Source: Indian Pueblo Cultural Center Albuquerque

From: "Mignonne" <tsiwoni@minsrecipes.C

(NCL) BUFFALO PARMESAN

2 lb buffalo sirloin tip steak

(NCL) CHIPOTLE BEEF STEW

1 1/2 lb boneless chuck roast,

Gourmet December 1999 B. Fairbrother, Chicago, IL Sugar and Spice

Comments from other cooks:

(NCL) CORN STEW

1 tablespoon vegetable oil

Stir in the corn, tomatoes, Worcestershire, black pepper, chili

Therefore we leave this to the "lyers" of the tribe. The corn is

(NCL) CREAMED CORN WITH BACON

Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon

Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart

Gourmet September 1998