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This Week’s Featured Recipes

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    Posted: 21 September 2005 at 07:42

(14 sep 05)

Pretzel Fish

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

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

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

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

Makes 6 servings
-
Fischer’s House Chili Recipe


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

Base Recipe:

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

Optional add-ins (to your taste):

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

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

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

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



Edited by TasunkaWitko
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21 sep 05

--


Hungarian Huns

From Murray Schmidt of Saskatchewan

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

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

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

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



Drunken Antelope

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

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

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

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

Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2005 at 07:43
28 sep 05


Game Sausage, Sauerkraut and Barley Casserole

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

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



Hunter’s Biscuits

From Mike Vandevoir of Tennessee

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

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

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

Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 September 2005 at 06:58

(5 oct 05)

Fischer’s House Bacon-Potato Chowder

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

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

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

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

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

Hot-Top Elk Steaks

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

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

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

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

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

Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2005 at 08:18

12 oct 05

Smoked Duck

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

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

Herb sauce:

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

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

Excellent Onion Dish

From Brad Blaine of West Virginia

Ingredients: 

1 sweet Vidalia onion 
butter 
bouillon cube 
aluminum foil

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

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

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

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

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



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2005 at 05:43

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

26 oct 05


Cheddar-Filled Venison Roll

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

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

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

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

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


Johnny Appleseed Pheasant

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

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

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



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 October 2005 at 06:17
2 nov 05

----------

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

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

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

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

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

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

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

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


Mike’s Jerky Recipe

From Mike Candelaria, Formerly of Havre 

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

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

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

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

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

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

Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2005 at 06:20
9 nov 05

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

Venison Breakfast Sausage

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

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

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

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

Sausage can also be frozen uncooked.

Stewed Partridge With Sage Dumplings

Stewed Partridge:

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

Sage Dumplings: 

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

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

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

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

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

Edited by TasunkaWitko
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16 nov 05

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

Honey-Fried Walleye Fillets

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

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

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

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


Hashbrown Casserole

From LuAnn Brabson of Chinook

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

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



Edited by TasunkaWitko
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23 nov 05 =

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

Roast Wild Turkey with Corn and Sausage Stuffing

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

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

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

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



Venison Meatballs with Cranberry Barbecue Sauce

Meatballs:

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

Sauce:

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

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

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

Edited by TasunkaWitko
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30 nov 05

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

Bacon-Wrapped Tenderloin

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

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

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

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

Pronghorn Guisada

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

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

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

Garnishes
• Salsa
• Sour Cream

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

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

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

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

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7 December 2005

---------------------- 

Finger Steaks

Batter:

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

Other Ingredients:

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

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

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

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

Fish Fingers

From Former President Jimmy Carter

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



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 December 2005 at 06:39
14 dec 05

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

Poor Man’s Stroganoff

From Donald McDowell of Wyoming

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

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

Huevos Rancheros

From Mark Zimov of Idaho

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

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

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

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

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2005 at 05:36
21 December 2005

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

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

BKC’s Venison Chili

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

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

BKC’s Venison Steak with Fried Potatoes

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

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

Serve and eat immediately


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28 dec 05

____________________________________________


Mr. Mom’s Potato Soup

From Al Foster of Michigan

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

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

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




Venison Souvlaki Dinner

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

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

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

Sauce:

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

Spread sauce over the sau-sage in the pita and then top off with a dollop
of sour cream.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2005 at 06:13
4 jan 06



Honey Pheasant

From Mike Vandevoir
Of Tennessee

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

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

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


Portuguese Bean Soup

From Jim Wurster
Of Great Falls

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

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

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

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

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

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

5. Add potatoes, simmer 10 minutes.

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

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

Enjoy!


Edited by TasunkaWitko
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11 jan 06



Drambuie Duck

From Murray Schmidt Of Saskatchewan

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

Directions:

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

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

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

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

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

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

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



Pheasant Marinara

From George Eberle Of South Dakota

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

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

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

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

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

Enjoy!


Edited by TasunkaWitko
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18 jan 06

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

Venison Gyros

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

Dressing:

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

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

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

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




Yogurt-Dill Oven-Fried Fish

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

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

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

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


Edited by TasunkaWitko
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25 jan 06


French Onion Soup With Venison

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

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

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

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



Fish Cheese Puff

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

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

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

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

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

Ron’s comments:

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

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

In the beginning, I chose this dish simply because we had the ingredients
on hand, including a jar of green olives that we bought over the holidays
and needed to get rid of. By the end of suppertime, however, I knew that
we had a recipe that we would be using again and again over the years.
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1 feb 06

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

Bighorn Sheep Kabobs

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

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

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

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



Wrapped-up Wild Turkey

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

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

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

Hunter’s Stuffing

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

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

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


Edited by TasunkaWitko
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