(14 sep 05)

Pretzel Fish

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

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

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

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

Makes 6 servings
-
Fischer’s House Chili Recipe

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

Base Recipe:

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

Optional add-ins (to your taste):

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

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

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

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

12 oct 05

Smoked Duck

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

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

Herb sauce:

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

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

Excellent Onion Dish

From Brad Blaine of West Virginia

Ingredients: 

1 sweet Vidalia onion 
butter 
bouillon cube 
aluminum foil

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

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

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

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

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

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

26 oct 05


Cheddar-Filled Venison Roll

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

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

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

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

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


Johnny Appleseed Pheasant

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

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

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

16 nov 05

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Honey-Fried Walleye Fillets

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

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

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

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Hashbrown Casserole

From LuAnn Brabson of Chinook

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

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

7 December 2005

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Finger Steaks

Batter:

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

Other Ingredients:

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

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

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

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Fish Fingers

From Former President Jimmy Carter

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

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

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

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

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

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

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

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

31 may 06

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Northern Beer Bites

·         6 10-inch wooden skewers

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

·         1/2 cup beer

Marinade:

·         1/4 cup margarine or butter

·         1 Tbsp. olive oil

·         4 or 5 garlic cloves, crushed

·         1/4 tsp. instant minced onion

·         1/4 tsp. snipped fresh dill weed

·         1/4 tsp. salt

·         1/8 tsp. pepper

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

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

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

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Oriental Venison Kabobs 

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

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

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

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

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

·         10 skewers (10 or12-inch)

Sauce:

·         1/2 cup red plum jam

·         3 Tbsp. Hoisin sauce

·         1/2 tsp. hot chili sauce with garlic

·         1/4 tsp. garlic powder

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

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

7 jun 06

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Keoni’s Island Broil

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

Marinade:

·         1/2 cup soy sauce

·         1/4 cup port wine

·         1/4 cup water

·         1/4 cup packed brown sugar

·         1/4 cup sliced green onions

·         4 to 6 cloves garlic, minced

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

·         1 Tbsp. toasted sesame seed

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

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

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Rum-Spiced Venison

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

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

Marinade:

·         1 Tbsp. olive oil

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

·         2 hot chili peppers, seeded and finely chopped

·         4 cloves garlic, minced

·         1/2 tsp. dried thyme leaves

·         1/2 tsp. ground cinnamon

·         1/8 tsp. ground nutmeg

·         1/8 tsp. ground cloves

·         1 bay leaf

·         1/4 cup dark rum

·         2 Tbsp. fresh lime juice

·         1/4 tsp. salt

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

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

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

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

21 jun 06

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Midwestern Grilled Pheasant

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

·         2 tablespoons olive oil

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

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

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

Marinade:

·         1 cup apple juice

·         1/2 cup vegetable oil

·         1/4 cup soy sauce

·         1/4 cup packed brown sugar

·         3 Tbsp. lemon juice

·         2 Tbsp. shredded carrot

·         2 Tbsp. snipped fresh parsley

·         2 cloves garlic, minced

·         1/2 tsp. Worcestershire sauce

·         1 bay leaf

·         2 whole peppercorns

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

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

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

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Grilled Duck

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

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

·         1 medium onion, sliced

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

·         1/2 tsp. seasoned salt

·         1/4 tsp freshly-ground pepper

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

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

28 jun 06

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

Pike Kabobs With Peanut Barbecue Sauce

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

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

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

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

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

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

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

Barbecued Walleye Fillets

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

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

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

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

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

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

Tabbouli Salad

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

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

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

12 jul 06

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Greek Pheasant

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

·   1 lemon

·   1 tsp. dried oregano

·   3/4 tsp. salt

·   1/2 tsp. pepper

·   2 tbsp. olive oil

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

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

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Greek Baked Walleye

·        Walleye fillets (thick fillets work best)

·        1 medium large onion, finely chopped

·        Fresh sage leaves

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

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

·        Butter

·        Dry white wine (A Sauvignon Blanc works well)

·        1 Tbsp. corn starch

·        4 Tbsp. cold water

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

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

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

23 aug 06

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

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

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Schwarzwälder Eintopf

(Black Forest Stew)

Marinade:

·        1 cup chopped onions

·        1/2 cup chopped carrot

·        1/2 cup chopped celery

·        1 clove garlic, minced

·        2 whole cloves

·        1/4 tsp. rosemary

·        1/4 tsp. thyme

·        1 bay leaf

·        6 cranberries

·        5 peppercorns

·        1 Tbsp. chopped parsley

·        1/2 tsp. salt

·        3 cups dry, red wine

·        1/4 cup red wine vinegar

·        1/2 cup vegetable oil

Stew:

·        3 lbs. venison stew meat

·        1/2 tsp. marjoram

·        1/4 cup butter or margarine

·        1 cup chopped onions

·        1/4 cup flour

·        1 cup beef broth

·        1/4 tsp. pepper

·        1 cup sour cream

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

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

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

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

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Marinierter Hase

(Marinated Rabbit)

·        1 three-pound rabbit, cut into serving pieces

·        1 tsp. salt

·        1/4 tsp. pepper

·        3 Tbsp. vegetable oil

Marinade:

·        2 cups red wine

·        2 cups chicken broth

·        1 tsp. allspice

·        2 bay leaves

·        1 tsp. thyme

Sauce:

·        1 dozen pickled white onions (cocktail size)

·        1 dozen stuffed green olives, sliced

·        1/2 lb. fresh mushrooms, sliced

·        2 Tbsp. butter

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

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

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

30 aug 06

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

Rebhühner mit Sauerkraut

(Partridges with Sauerkraut)

·        2 large partridges

·        Salt and pepper

·        6 slices bacon

·        2 sticks butter

·        1 cup beef broth

·        1 small chopped onion

·        2 lbs. sauerkraut

·        5 juniper berries

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

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

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

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Forelle Blau

(Blue Trout)

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

·        2 tsp. salt

·        1 cup vinegar, heated

·        4 cups water

·        1/4 cup white wine

·        1 sprig parsley for garnish

·        1 lemon for garnish

·        1 tomato for garnish

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

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

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

·        1 cup whipped heavy cream

·        1/4 tsp sugar

·        2 Tbsp prepared horseradish

·        1 tsp. lemon juice

·        Salt and pepper to taste

6 sep 06

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

Smoky Canned Big Game Chunks

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

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

Marinade (for each three pounds of meat):

·        1/2 cup soy sauce

·        1/4 cup vegetable oil

·        1 tsp. sugar

·        1 tsp. black pepper

·        3 cloves garlic, chopped

·        1/2 tsp. Worcestershire sauce

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

Canning Broth (for each three pounds of meat):

·        1 cup venison stock or beef broth

·        1/4 cup vinegar

·        1 tsp. sugar

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

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

Smoking:

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

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

Canning:

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

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

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

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

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

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

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Pickled Fish

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

Brine:

·        1 cup pickling salt

·        6 cups water

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

Pickling Solution:

·        1/2 cup granulated or packed brown sugar

·        1/2 cup distilled water

·        1 cup white vinegar

·        1 Tbsp. plus 1 tsp. pickling spices

·        2 to 4 cloves

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

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

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

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

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

13 sep 06

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

Lemon-Pickled Fish

·        3 lbs. any freshwater fish fillets

·        4 cups water

·        1 cup canning or pickling salt

·        9 cups distilled, white vinegar, divided

·        1 large red or white onion, thinly sliced

·        1 lemon, thinly sliced

·        2-1/2 cups sugar

·        5 bay leaves

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

·        1/4 cup bottled lemon juice

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

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

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

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

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

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

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Lowen Family Jerky Recipe

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

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

·        1 tsp. Alpine Touch

·        2 Tbsp. sugar

·        1 Tbsp. liquid smoke

·        1/2 tsp. garlic salt

·        1 Tbsp. Worcestershire sauce

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

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

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

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

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

20 sep 06

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

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

Fresh Ground Sausage

·        1 lb. lean, ground venison

·        1 tsp. fennel seed

·        1 tsp. salt

·        1/2 tsp. garlic powder

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

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

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

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

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Venison Sausage

·        1 lb. lean, ground venison, crumbled

·        2 tsp. seasoned salt

·        1-1/2 tsp. ground sage

·        1-1/2 tsp. poultry seasoning

·        1-1/2 tsp. dried parsley flakes

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

·        2 Tbsp. vegetable oil

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

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

27 sep 06

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

Fresh Breakfast Sausage

·        2 lbs. lean, ground venison, crumbled

·        2 lbs. ground pork, crumbled

·        1/3 cup plus 2 Tbsp. ice water

·        1-1/2 Tbsp. salt

·        1 tsp. white pepper

·        1 tsp. rubbed sage

·        1 tsp. ground thyme

·        1/4 tsp. nutmeg (optional)

·        1/4 tsp. ginger (optional)

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

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

Potato Sausage

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

·        1 quart water

·        2 lbs. peeled potatoes

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

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

·        1 medium onion, coarsely chopped

·        1 egg, beaten

·        1 Tbsp. salt

·        1/2 tsp. ground allspice

·        1/4 tsp. ground sage leaves

·        1/4 tsp. dried basil leaves

·        1/4 tsp. sugar

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

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

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

4 OCT 06

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

Garlic Sausage

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

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

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

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

·        1 Tbsp. salt

·        1 tsp. pepper

·        1/2 cup water

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

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

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

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Mexican Chorizo Sausage

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

·        2 lbs. trimmed deer or other big game meat

·        2 lbs. boneless fatty pork shoulder or pork butt

·        2 Tbsp. paprika

·        1 Tbsp. salt

·        1 Tbsp black pepper

·        2 tsp. crushed red pepper flakes

·        1 tsp. sugar

·        1 tsp. garlic powder

·        1/2 tsp. dried oregano leaves

·        1/4 tsp. cumin seed

·        1/4 cup white vinegar

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

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

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

11 OCT 06

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

Italian Sausage

·        5 lbs. lean, ground venison, crumbled

·        5 lbs. ground pork, crumbled

·        5 tsp. fennel seed

·        5 tsp. crushed red pepper flakes

·        5 tsp. chili powder

·        5 tsp. dried oregano leaves

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

·        1-1/2 tsp. garlic powder

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

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

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

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

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

Bratwurst

·     3 lbs. lean, ground venison, crumbled

·     3 lbs. ground pork, crumbled

·     2 Tbsp. canning/pickling salt

·     2 Tbsp. dried parsley flakes

·     1 Tbsp. crushed red pepper flakes

·     1 Tbsp. dried onion flakes

·     2 tsp. garlic powder

·     1 tsp. freshly-ground pepper

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

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

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

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

18 oct 06

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Roast Pronghorn Loin

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

·        1 clove garlic, crushed

·        1% milk

·        3 medium onions, sliced

·        Salt and pepper

·        1/2 pkg. dry onion soup mix

·        1/2 cup water

·        1 tsp. liquid smoke

·        1/2 tsp. Worcestershire sauce

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

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

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

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

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

Pronghorn Minute Steaks With Pan Gravy

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

·        Salt

·        Pepper

·        Garlic powder

·        Flour

·        Cooking oil

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

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

Pan Gravy

·        4 Tbsp. cooking oil

·        2 Tbsp. flour

·        Salt

·        Pepper

·        1 1/2 cups milk

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

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

25 oct 06

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Old-Fashioned Liver And Onions

·        1/3 cup all-purpose flour

·        1/2 tsp. salt

·        1/4 tsp. pepper

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

·        4 slices bacon, cut into 1-inch pieces

·        2 medium onions, sliced

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

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

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

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Korean Venison

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

Marinade:  

·        1/3 cup soy sauce

·        3 Tbsp. sugar

·        2 Tbsp. sesame oil

·        2 tsp. dehydrated minced onion

·        1/2 tsp. ground ginger

·        1/4 tsp garlic powder

·        Freshly-ground pepper to taste

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

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

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

1 nov 06

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Venison Leg Roast

From Kenneth LaFond of North Carolina

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

·        1 cup venison or beef broth

·        1 lb. smoked bacon

·        2 medium onions, coarsely chopped

·        1 bell pepper, coarsely chopped

·        Salt and pepper to taste

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

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

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

Elk n’ Beans

From Mike Oliveira of  Idaho

·        1 onion, peeled and chopped

·        2 Tbsp. olive oil

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

·        4 cloves garlic, peeled and minced

·        2 8-oz. cans of diced tomatoes

·        1/2 cup low-sodium beef stock

·        1 16-oz. can of kidney beans

·        1/2 tsp. basil

·        1/2 tsp. thyme

·        Tabasco sauce to taste

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

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

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

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

8 nov 06

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Barbecued Sage Hen

From Russell Collins of Wyoming

·        2 sage hens, cut up

·        2 cups milk

·        Your favorite barbecue sauce (or use recipe below)

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

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

Homemade Barbecue Sauce

·        2 medium onion, finely chopped

·        1 clove garlic, minced

·        1 cup water

·        1 cup cider vinegar

·        1/2 cup catsup

·        1/2 cup packed brown sugar

·        1/4 cup butter or margarine, cut up

·        2 Tbsp. Worcestershire sauce

·        1 tsp. salt

·        1/2 tsp. Cayenne pepper

Sage Hen Supreme

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

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

·        All-Purpose marinade (see below)

·        Flour

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

All-Purpose Marinade

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

·        2 cups milk

·        2 eggs, beaten

·        1/8 tsp. garlic

·        Paprika (sprinkle)

·        Onion powder (sprinkle)

·        Black pepper (sprinkle)

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

Place all ingredients in bowl and beat with fork. Transfer to plastic storage bag or covered container and add game meat. Refrigerate 24 hours, shaking container occasionally to disperse marinade. Discard after using once.

15 nov 06

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CB900f’s House Chili

·        1 lb. burger, antelope preferred

·        1 small onion, diced

·        1 clove garlic, minced or crushed

·        1 28-oz. can of diced tomatoes

·        1 28-oz. can dark red kidney beans

·        1 16-oz. can tomato sauce

·        1 4-oz. can green chilies, diced 1/2 cup diced green pepper

·        1 tsp. black pepper

·        1 tsp. salt

·        1 tsp. sage

·        1/4 cup chili powder

·        1/4 cup olive oil