This Week’s Featured Recipes

(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.

Edited by TasunkaWitko

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

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

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

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

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.

Edited by TasunkaWitko

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.

Edited by TasunkaWitko

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.

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. Sauté 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 sauté 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

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, sauté 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.