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This Week’s Featured Recipes

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2006 at 04:57
8 feb 06

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

Venison Burger Soup

From Sharyl Fischer of Chinook

This recipe works for all types of burger, including venison, beef, lamb,
etc.

• 1 1/2 lbs. burger
• 1 cup water
• 1 large pkg. frozen California blend vegetables
• 1 onion, chopped
• 1 large can tomato or V-8 juice

Brown burger with onion, then drain. Add water, then bring to boil,
stirring often. Simmer for about 10 minutes.

Add juice and vegetables, bring to boil, then reduce heat. Simmer another
20 minutes, stirring occasionally.


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


Pickled Pike

From Rob Smith of Hardy Creek, Montana

• 2 pounds of cleaned, cubed (about 3/4 inch), raw northern pike
• 2 heaping Tbsp. pickling salt
• 1 cup Silver Satin (White) Wine
• 2 Tbsp. white vinegar
• 2 heaping Tbsp. pickling spice
• 2 Tbsp. water
• 1/2 cup sugar
• 2 bay leaves
• 3 cups white vinegar
• 12 peppercorns
• 4 onion slices

Combine the salt, wine, vinegar, pickling spice, water and sugar. Boil for
5 minutes and allow to cool.

Add remaining ingredients and pour over cubed pike in a stone or wide
mouth glass jar.

Let stand in refrigerator for at least 72 hours before eating. Keeps 3 to 6
months in refrigerator.

Rob’s comments: I'd add more onions if they aren't the powerful variety
as I like to eat them, too.
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15 feb 06

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

Sorta Swiss

From Mike Vandevoir of Tennessee

My family and their buddies go nuts for it. I can't take out any steaks
without them telling me that’s what’s for dinner. This is really good with a
dark red wine and some fresh warm sourdough. Hope y'all like it.

Start out with venison round steaks, about 3 or 4 good size ones (a
pound or so), tenderized. Cut up in strips or chunks and marinate in just
enough of your favorite marinade to coat the meat for a couple of hours. I
use "Emeril’s Rosemary Garlic." Don't use anything sweet tasting or it
won't come out right.

Take about 1/8 of a red onion and 1/4 tablespoon of chopped garlic in a
skillet and sautι until it is glassy-looking in just a touch of olive oil. Now
take your deer and marinade and all and dump it in your skillet with your
onions and garlic. Add pepper to your taste (we use red and black coarse
ground) and cook till it's browned.

Dump in a can of Campbell’s Cream of Chicken Soup. Stir it in well so
there are no lumps, then turn down the heat to simmer till done. You'll be
able to tell because the meat will be nice and tender.

In another pan get some rice or pasta cooking (we like spaghetti best) or
make some mashed potatoes. Serve pasta with the deer and gravy mixed
in, or simply top pasta or potatoes, and there ya go.

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

Mushroom Steak Or Burger Sauce

From Mike O’Brien of Wisconsin

This is a great recipe that I developed for pouring over steaks or burgers.

Ingredients:

• 8 ounces fresh mushrooms (sliced)
• Butter or olive oil
• 2 beef bullion cubes
• 1 cup red wine (Cabernet or Lambrusco work well)
• 1/2 Tablespoon of Corn starch dissolved in 1/3 cup water.
• Your favorite wild game or beefsteak and a can of French-fried Onions
or wild game or beef burgers with a generous covering of Swiss cheese.

In a medium frying pan, sautι mushrooms in butter or olive oil until
about 1/2 done. Add the wine and bullion cubes to the mushrooms in the
hot pan, stirring the bullion until dissolved. Let this mixture simmer on
low heat for 5-10 minutes, stirring occasionally, until mushrooms are
cooked.

Stirring constantly, add the dissolved cornstarch to the mixture and
remove from heat once thickened to your liking.

Prepare your favorite steak on the grill or under the broiler. Place it on a
bed of French-fried Onions. Spoon the sauce and mushrooms over the
steak and sprinkle a few of the French-fried onions on top.

If using this sauce for burgers, spoon the mushrooms and wine sauce
over your Swiss cheese burgers and eat with a strategically placed napkin
under your chin.

Mike’s Comments: Varying the type of wine will alter the flavor slightly.
Don't add salt, the bullion has more than enough.


Edited by TasunkaWitko
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22 feb 06

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

Champagne Pheasant

Not having any pheasant on hand, I tried this with chicken (see comments
below) and it was excellent!

• 4 skinless, boneless pheasant or chicken breast halves (cut-up bird will
also work)
• 1/4 cup all-purpose flour for dusting
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 Tbsp. olive oil
• 2 1/2 cups fresh sliced mushrooms
• 2 cups heavy cream
• 1 cup champagne

1. Dust breasts with flour and a little salt and pepper.

2. In a large skillet, lightly brown chicken breasts to a nice golden brown
in olive oil. Once browned on both sides, add mushrooms and cham-
pagne. Cook over medium heat. Champagne should boil a little, for
approximately 30 minutes, until juices run clear. When breasts are tender,
trans-fer to a platter.

3. Pour cream into skillet. Simmer about 5 minutes, until slightly
thickened. Pour sauce over breasts. Serve.

Ron’s comments: I chose to use Cold Duck champagne (a burgundy
champagne) for this recipe. I added a bit of garlic powder to the flour/
salt/pepper mixtures and added a bit of parme-san/Romano cheese to
the "sauce," making a sort of Al-fredo sauce, then served it over seasoned
mashed potatoes. It seemed to me that 2 cups of cream was a bit too
much, but your mileage may vary.

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

Pheasant With Wine And Sour Cream

From Mike Vandevoir of Tennessee

• 2 or 3 pheasants cut into pieces
• Flour seasoned with garlic, salt and pepper
• 2 or 3 Tbsp. butter
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup white wine
• Paprika.

Put flour mixture in a plastic bag add pheasant pieces and coat them
well. Brown in butter, turning once.

Put in a casserole dish. Mix together soup, sour cream and wine and
pour over pheasant.

Sprinkle with paprika, cover and bake at 350 degrees until tender, about
1 to 2 hours. We put it over rice; you can also use noodles or mashed
potatoes.

Edited by TasunkaWitko
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1 march 06
--------------------

Hunting Camp Stew

From Ray de Fernandez of Alaska

My hunting partners and I eat very well at the campsite each year, from
steaks to bacon and eggs. Here is a good recipe:

Ingredients:

• As many potatoes as you think you need
• Chopped celery (lots of it)
• Cut black olives
• Chopped onions (lots of ‘em)
• Olive oil
• Chopped garlic
• A couple of teaspoons of Mrs. Dash seasoning
• Vinegar
• Small chunks of stew meat (beef or venison), cut into 1/2" squares (or
sausage as indicated at the end of the recipe)
• Salt (to taste when the food is in your bowl)

Have your hunting partner peel and boil a few potatoes that are cut small
enough so they boil approximately 20 minutes and be done. Boil in a
large pot (you will see why later). While he does that, take a large frying
pan and brown the meat-to your liking on the olive oil, and at high heat,
for three to five minutes. Don't overcook.

As the meat browns a little, pour-in the celery, onions, and the olives.
Continue frying at high heat. Don't cover the pan to allow the steam to
scape freely. While the celery and onion are still crunchy, add Mrs. Dash
followed by the garlic and fry a little longer, until the celery and onions
are done; the garlic should not be burned.

While your hunting partner drains the potatoes, add the vinegar to the
mix, and allow it to fry for a few seconds at high heat. Tell your hunting
partner to bring the pot with the potatoes, and pour the celery/onion mix
over the potatoes in the pot.

Remember that this dish must be cooked on stoves that provide lots of
heat. You want to fry the ingredients fast, hot, and uncovered.

Variation: You can sub-stitute the meat with chunks of your favorite
sausage. In this case don't brown the sausage, since most are pre-cooked
al-ready. Sausage is more flavor-ful than meat, so you may want to try
that first. The sausage variation is a favorite with kids, and a good one
when you can cook in the backyard on your day off. They will love it.

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

Apple Pie On A Stick

From Brad Blaine of West Virginia

This is a simple recipe that I do with some of the kids at camp instead of
S’mores (gra-ham cracker, marshmallow and chocolate all melted
together). I like it myself and it’s a good, easy and packable snack for
camping trips.

Get yourself a good apple (Roma and Jona Gold seem to work best for this
recipe). Skewer it on a stick, either through the bottom or top of the
apple and slow roast it over hot coals or a good way from the campfire.
Don't scorch the skin. Keep rolling the apple over and over until the skin
starts to crack and the juice starts rolling out of it.

Once this happens, take it over to your plate and peel the skin off of it,
square the apple up and remove the core, sort of like a blooming onion.
Then sprinkle with cinnamon and brown sugar and dive in.

Variation (from Bryce Corris of Wisconsin): We used to do something
similar in the oven or microwave. Core and peel an apple, fill the core 1/2
with honey and sprinkle with brown sugar and cinnamon. Bake it or nuke
it until it’s done….
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2006 at 07:13
8 march 06

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

Guinness Corned Beef or Venison

See the “Quick Tip for the Week” to learn how to make corned venison
from a brisket or rolled roast. This recipe is excellent with any traditional
ale or beer. The aroma is fantastic!

• 4 pounds corned beef brisket or corned venison brisket, rolled shoulder
etc.
• 1 cup brown sugar
• 1 (12 fluid ounce) bottle Irish stout beer

Preheat oven to 300 degrees. Rinse the beef completely and pat dry.
Place the corned brisket or roast on rack in a roasting pan or Dutch oven.
Rub the brown sugar on the corned beef or venison to coat entirely,
including the bottom. Pour the bottle of stout beer around, and gently
over the meat to wet the sugar.

Cover, and place in preheated oven. Roast for 2 1/2 hours. During the
last hour, you may put vegetables in the roasting pan as well. Try wedges
of cabbage, new potatoes, onion, carrots, etc. You may need to add a
little more beer with your vegetables.

Allow to stand 5 minutes before slicing.

Tips:

Roast slowly at a low setting for a melt-in-your-mouth delight.
Remember not to actually "boil" the meat, just a light simmer; better yet,
put it on a rack in the pan. If boiled, the meat will toughen up. Depending
on the quality of the meat, you might end up with as much as 50%
shrinkage.

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

Traditional Irish Soda Bread

One of the most well known Irish foods is soda bread. It is also very easy
to make.

• 4 cups all purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• Approximately 14 oz of buttermilk

Preheat the oven to 425 F. degrees. Lightly grease and flour a round cake
pan.

In a large bowl sift and combine all the dry ingredients. Add the
buttermilk to form a sticky dough. Place on floured surface and lightly
knead (don’t overdo it; too much allows the gas to escape).

Shape into a round flat shape in the cake pan and cut a cross in the top of
the dough. Cover the pan with another pan and bake for 30 minutes (this
simulates the bastible pot). Remove cover and bake for an additional 15
minutes.

The bottom of the bread will have a hollow sound when tapped so show it
is done. Cover the bread in a tea towel and lightly sprinkle water on the
cloth to keep the bread moist.

Tips:

• First, make sure you have all the ingredients lined up before you begin.
• Sift the dry ingredients together several times to ensure that the soda is
well distributed.
• Do not over handle the dough. Make a well in the dry ingredients, and
quickly blend in the wet ingredients. Immediately turn the dough out onto
a lightly floured board. Knead for 1 minute.
• Shape the dough into a domed circle, then slice an X into the top; this
will help the bread to flower properly.

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15 march 06

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

Big Game Baked Round Steak

• 2-3 lbs. boneless deer, antelope, elk or other big game steak, 1 inch
thick
• 1/2 cup all-purpose flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1-2 Tbsp. butter or margarine
• 2-3 Tbsp. olive or vegetable oil
• 3 Tbsp. finely-chopped onion
• Brown sugar
• Ketchup
• Dried Basil leaves
• 1 Tbsp. butter or margarine, cut up
• 1/4 cup of beef broth (or venison stock, if available)

Heat oven to 350 degrees. Trim meat; cut into serving-sized pieces.
Pound to 1/2-inch thickness with meat mallet. On a piece of waxed
paper, mix flour, salt and pepper. Dip steaks in flour mixture, turning to
coat.

In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over
medium-high heat. Add coated steaks, brown on both sides. Fry in two
batches if necessary, adding additional butter and oil.

Arrange browned steaks in 12x8-inch baking pan. Sprinkle with onion.
Top each steak with 1 teaspoon brown sugar and one teaspoon ketchup.
Sprinkle all pieces lightly with basil and dot with 1 tablespoon cut-up
butter. Add broth (or stock) to drippings in skillet. Cook over medium
heat for about one minute, stirring to loosen any brown bits. Add to
baking pan and cover with aluminum foil.

Bake for about 45 minutes, then remove foil. If meat appears dry, add a
small amount of broth or water to pan. Bake uncovered until brown on
top, about 15 minutes longer.

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

Buttermilk Delight

• 2-1/2 cups buttermilk
• 2-1/4 lbs. any freshwater fish fillets, skin removed (if large fillets, cut in
half crosswise)
• 3/4 cup self-rising flour (you may substitute all purpose flour by adding
1-1/2 tsp. baking powder and 1/2 tsp. salt)
• 3/4 cup yellow cornmeal
• 1-1/2 tsp. onion salt

Place buttermilk in medium mixing bowl. Add fish. Stir to coat. Cover with
plastic wrap. Chill for 45 minutes.

In deep-fat fryer or deep pan, heat 2 inches oil to 375 degrees. In shallow
dish, combine flour, cornmeal and onion salt. Drain and discard
buttermilk from fish pieces. Dredge fish in flour mixture to coat.

In hot oil, fry fish, a few pieces at a time, for 3 to 4 minutes, or until
golden brown, turning over once. Drain on paper towel-lined plate. Serve
with tarter sauce, cocktail sauce, sweet and sour sauce or salsa, if
desired.
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22 mar 06

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

Old-Fashioned Venison Steaks With Pan Gravy

• 1/4 cup plus 3 Tbsp. all-purpose flour, divided
• 3/4 tsp. pepper
• 1/2 tsp. salt
• 1/4 tsp paprika
• 1 lb. boneless venison steaks, 3/4 to 1 inch thick
• 3 Tbsp. butter or margarine
• 1 3/4 cups milk

In shallow dish, combine 1/4 cup of flour, the pepper, salt and paprika.
Dredge steaks in flour mixture to coat.

In 12-inch nonstick skillet, melt butter over medium heat. Add steaks.
Cook for 6 to 8 minutes, or until browned and desired doneness, turning
over once. Remove steaks from skillet and keep warm.

In small mixing bowl, combine milk and remaining 3 tablespoons flour.
Stir until smooth. Whisk mixture into drippings in skillet. Cook over
medium heat for 2 to 3 minutes, or until gravy bubbles, stirring
constantly. Cook for 1 minute longer, stirring constantly. Season to taste
with salt and pepper. Serve gravy over steaks. If you prefer thinner gravy,
add a small amount of milk or water.

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

Old-Fashioned Pan-Fried Trout

• Half-and-half mixture of flour and cornmeal
• 1 tsp salt per cup of flour/cornmeal mixture
• 1/4 tsp black pepper per cup of flour/cornmeal mixture
• Stream trout, cleaned and scaled, 8-10 inches long
• Peanut or canola oil

Pour enough oil in skillet so that it is about half as deep as the fish. Begin
heating oil on high, then reduce heat slightly when oil starts to smoke.
The key here is to have oil that is hot enough to cook the fish fast without
blackening the fish.

While oil is heating, combine flour and cornmeal with salt and pepper.
Some prefer to remove heads and tails of fish; it’s up to you. Wipe trout
dry with paper towels, then dredge in coating mix.

When oil is hot, but not smoking, gently add fish, one or two at a time,
with backbones toward the center of the pan. Do not crowd the fish in the
skillet; this cools the oil and makes the fish soggy.

Cooking time will vary; depending on thickness of fish, it could be 1 to 5
minutes per side. Fish is done when the flesh at the thickest part along
backbone flakes when you insert a fork and twist gently. Fish skin should
be crisp and brown; flesh should be moist and flaky.

Drain fish on paper towels. Serve immediately with lemon wedges, or
keep warm in 175-degree oven while cooking remaining fish. Add oil
between batches as needed.
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29 mar 06

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

Upland Birds In Oven-Cooking Bag

• 1 Tbsp. all-purpose flour
• 1/2 cup apple cider or orange juice
• 1 whole pheasant, or 2 whole grouse or partridge, skin on (see variation
below for skinned birds)
• Salt
• 3 Tbsp. melted butter or margarine
• 1/2 tsp. Mrs. Dash, bouquet garni or other herb mixture
• 1/2 apple

Heat oven to 350 degrees. Add flour to regular (10x16-inch) oven
cooking bag; shake to distribute. Place bag in a baking dish. Pour cider
(or juice) into bag; stir with plastic or wooden spoon to blend into flour.

Salt body cavity of bird(s). Brush outside with melted butter; sprinkle with
herb mixture. Put 1/2 apple inside body cavity of pheasant (if cooking
grouse or partridge, cut apple half into two pieces; place one piece inside
cavity of each bird). Place pheasant in cooking bag. Close bag with
provided tie. Make six half-inch slits in top of bag.

Roast until juices run clear when thigh is pricked, about 1 to 1 1/4 hours.
Slit bag down center and fold back. Continue roasting until browned
about 15 minutes. Remove and discard apple. Stir juices and spoon over
bird(s), if desired.

Variation: If birds are skinned, cover with bacon strips, if desired; omit
butter. Use three bacon strips for a pheasant; two for each grouse or
partridge.

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

Roast Walleye Fillets And Potatoes

To make this dish work best, cut the fillets so they are the same thickness
top-to-bottom, side-to-side. Save the trimmings for stir-fry or other
recipe. This step is important to insure that the fish cooks evenly.

• 4 medium potatoes, diced
• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 Tbsp. dried rosemary, crushed
• 1 lb. walleye fillets, about 1 inch thick
• 1 tsp. salt
• 1 tsp ground pepper
• 2 Tbsp. cornmeal

Preheat the oven to 375 degrees. Precook the diced potatoes in boiling
water or in the microwave until fork tender.

In a shallow baking pan or cast-iron skillet, combine the oil, garlic and
rosemary. Mix well. Lay the fillets in the pan and coat them with the
spice-oil mixture on both sides. Pour the potatoes around the fillets,
rolling them around to coat with the spices as well. Season with salt and
pepper.

Bake uncovered for 5 minutes. Remove the pan from the oven, sprinkle
with cornmeal, and bake another 15 minutes, until fish is opaque all the
way through, is moist and flakes easily. Serve immediately.

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

bonus recipe!

--------------------
Chocolate Mocha Angel Pie

This recipe obviously contains no fish or game; however, it might score
points with your storm and strife when you show her what a well-rounded
fellow you truly are! A good treat for a birthday, anniversary, Mothers Day
or “just because….”

Pie Shell

• 2 egg whites
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 1/2 cup sugar
• 1 cup finely-chopped pecans
• 1/2 tsp. vanilla

Filling

• 4 oz. semi-sweet dark chocolate
• 4 Tbsp. strong coffee
• 1 tsp. vanilla
• 1 cup whipping cream
• Additional whipping cream for serving

Preheat oven to 300 degrees.

Pie Shell: beat egg whites until foamy. Beat in salt and cream of tartar.
Add sugar a teaspoon at a time, beating after each time, continuing until
nice, high peaks form. Fold in nuts and vanilla. Spoon into an 8-inch pie
plate and form a nest-like shell. Build up sides at least 1/2-inch above
rim. Bake at 300 degrees for about 35-40 minutes. Cool.

Filling: Melt chocolate into the coffee over low heat, stirring constantly.
Cool until slightly thickened. Whip cream, add vanilla and fold into the
chocolate mixture. Pour into the shell and chill several hours. Serve
topped with whipped cream.


Edited by TasunkaWitko
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5 apr 2006

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

Venison Pie

From Mike Vandevoir
Of Tennessee

• 1 pkg. canned crescent rolls
• 1 lb. ground deer
• 1 pkg. French’s spaghetti sauce mix
• 1 small can tomato paste
• 3/4 cup water
• 1/2 cup Parmesan cheese
• 1 cup grated Mozzarella cheese

Make piecrust with rolls. Brown meat; drain well. Add water to tomato
paste and spaghetti sauce mix. Add mixture to meat.

Put half of the Parmesan cheese on crust. Next put half of the meat in.
Put all of the Mozzarella on top of the meat, then the rest of the deer
meat. Top with the rest of Parmesan.

Cook in pre-heated oven at 325 degrees for 15 to 20 minutes.

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

Parmesan Fish Fillets

From Ray de Fernandez
Of Alaska

This recipe was written for halibut, but will work well on any fish. If you
want to try this recipe with pheasant or chicken, see variation below.

• 1/2" fillets
• Butter
• Mayonnaise
• Mustard
• Grated Parmesan cheese
• Black pepper
• Lemon juice
• Soy sauce

Warm the oven on broil. Melt a stick of butter, and pour just enough
melted butter (so the fillets won't stick to the bottom) in a baking or
broiling pan.

Rinse the fillets, and place them in the pan on top of the butter. Sprinkle
lemon juice over the top and broil for 5 minutes on each side.

Meanwhile, mix the ingredients in a large bowl. You want enough of the
ingredients so that you get a soft-paste mix that shows a mustard color,
without using too much mustard. Try this combination first, then modify
to suit your needs:

• One tablespoon mustard to 3 tablespoons mayonnaise
• Just a little soy sauce
• Black pepper
• Parmesan cheese
• A little melted butter to soften the mixture

By now, the fillets should have been broiling for no more than 10
minutes. Pull the pan out of the oven, and drain all the water (be careful
here, or you will drop the fillets in the sink). Spread the cheese mixture
over the fillets, but in a layer not thicker than 1/4-inch or so, due to the
strong flavor of the cheese.

Broil again for approximately 5 minutes, or until the cheese turns golden
brown and bubbles up. Serve this dish with a fruit salad, and maybe some
mashed potatoes and gravy.

Fruit Salad (drop the ingredients in a bowl)
• Cut grapes
• Cut banana
• Cut kiwi
• Cut any other fruit you want to use
• Finely chopped almonds, or whatever nuts you prefer

Combine all of the ingredients in a large bowl. At this point you can do
two or three options:

1. You can pour some lemon juice over the fruit, and mix (turn them or
roll them, don't squash them) with a large spoon.

2. Or you can add mayonnaise, and mix together.

3. Or you can add sour cream, and mix together.

Once you eat halibut broiled this way, you will always go back to this
recipe.

Variation: This recipe will work well on baked chicken or pheasant
breasts; use less mustard in the cheese mixture and top during the last 5
minutes of baking. If Parmesan is too strong a cheese for your taste, then
mozzarella would work. Keep in mind that it melts very fast.
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12 apr 06

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

Dixie-Style Venison Leg BBQ

From Mike Vandevoir Of Tennessee

First thing to do is shoot a deer, antelope or hog, then grab your favorite
BBQ sauce.

Take your leg (not yours, the deer) and plug it with garlic cloves; we like
the marinated ones. Plug as many as to your liking in the meat. Get a
meat rub; we use either McCormick steak rub or Carl’s All-Purpose
Seasoning, which can be found at www.carlsseasoning.com. Rub the leg
well and let stand in the fridge for two to four hours.

Get out the trusty Weber or whichever grill you have. Get a bunch of coals
going and put them around the outer part of the grill, making a full circle.
This is an all-day affair, so get your bag of coals and keep it handy. You
want your heat low; you want this to really cook slowly.

Now get your leg (no not yours, the deer). Put it in a good size foil pan
(the throw-away type) and cover well with foil. Put it on the top grill and
cover with the lid. Go settle down with a Rolling Rock or a soda. Heck,
just go away for a while. You want to keep your grill going, so toss in a
few more coals every now and then.

The way to tell if it's done is when it's falling off the bone. There will be a
lot of juice, so don't spill it when you’re done; you just might want it.
When it's done, let it cool so you can handle it. Tear the meat apart so it's
shredded. You don’t want any chunks; it should look like you just pulled
it apart with the grain. Do the whole thing like that and put it on a plate,
then pour just a little juice over it. Get some burger buns and your BBQ
sauce, and have a feast – Southern style. Serve with slaw, beans and sweet
tea.

The juice that’s left over is great for soups, stews and gravy. Take the
meat you don't eat, it in freezer bags and freeze. When you want some,
toss it in a pot of boiling water to heat, then enjoy!

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

Grilled Rainbow Or Salmon
From Murray Schmidt Of Saskatchewan

Use a large rainbow or salmon. I like the skin, so I scale the fish and then
fillet it.

Melt 2 or 3 tablespoons of butter. Add 3 fingers of finely minced garlic,
the juice of one lemon and black pepper. I also add about half the zest of
the lemon. Use a fine grater to get the outer yellow skin and avoid the
bitter white part of the peel. Brush about half of this on the fillet, covering
both sides, and let sit for 15 to 20 minutes.

Prepare a cooking surface, such as a fish basket. My favourite (or if you
don’t have a basket) is two lightweight grills about 10 inches by 18
inches. Whatever you use, prepare it by lightly oiling it. Using two grills or
a basket, it is easy to flip the fish and avoid breaking the fillets. Use good
oven gloves for this.

Place the fish on the grill and put over coals in a charcoal grill or in a pre-
heated gas grill. Whatever your heat source, add a tinfoil packet of
sawdust or chips of a fruitwood such as plum, apple etc. It gives a terrific
outdoors flavor.

Grill about 8 minutes. Brush more of the garlic butter on both sides and
turn for another 8 minutes. Any remaining sauce may be used at the
table.

Edited by TasunkaWitko
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19 apr 06
----------------------------

Garlic-Fried Trout

• Six trout fillets, about 6 oz. each
• 1 cup milk
• 1 cup seasoned dry breadcrumbs
• 10-12 cloves garlic
• 1/4 cup olive oil
• 1/4 cup vegetable oil

Arrange fillets in single layer in 13x9-inch baking dish. Pour milk over
fillets, turning to coat. Cover with plastic wrap. Refrigerate 12 hours or
overnight.

Place bread crumbs in shallow dish. Drain and discard milk from fillets.
Dredge fillets in breadcrumbs to coat. Place coated fillets on wax-paper-
lined baking sheet. Chill 1/2 hour.

Place each garlic clove under flat side of wide-bladed knife. Strike flat
side of blade with heel of hand to break cloves open.
In 12-inch skillet, heat oils and 5 or 6 garlic cloves over medium heat.

Add fillets. Fry for 7-9 minutes, or until golden brown, turning over once
and adding remaining garlic cloves after half of cooking time. Drain on
paper-towel-lined plate.

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

Trout Baked In Wine

• Six whole, drawn stream trout (about 1/2 lb. each)
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup thinly-sliced green onions
• 2 Tbsp. snipped, fresh parsley
• 1 cup Chablis or other dry, white wine

Heat oven to 400 degrees. Spray 13x9-inch baking dish with nonstick
cooking spray such as Pam. Set aside. Brush cavity of each trout with
juice. Sprinkle cavities evenly with salt and pepper.

Arrange fish in single layer in prepared dish. Sprinkle with onions and
pour wine evenly over fish. Bake for 25-30 minutes, or until fish begins to
flake when fork is inserted at backbone in thickest part of fish, basting
once or twice. Garnish with additional fresh parsley sprigs and lemon
slices, if desired.
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26 apr 06

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

Grilled Loin With Brown Sugar Baste

• 2 to 4 lbs. deer, antelope, elk or moose loin portion or whole backstrap
(tenderloin) OR thick steaks
• 3 Tbsp. butter or margarine
• 3 Tbsp. soy sauce
• 3 Tbsp. packed brown sugar

Start charcoal briquets on grill. If venison is not already trimmed, do so
now, removing all fat and silverskin from meat. Cut loin portions into
lengths about 4 inches long (6-8 oz. each).
In small saucepan, melt butter over medium heat. Add soy sauce and
brown sugar. Cook, stirring constantly, until brown sugar dissolves and
sauce bubbles.

When charcoal briquets are covered with ash, spread them evenly in grill.
Place grate above hot coals. Place meat on grate. Grill on one side until
seared. Turn meat over; brush with brown sugar mixture. Continue
grilling, brushing frequently with brown sugar mixture and turning
occasionally, to grill all sides, until desired doneness.

This recipe yields 2-3 servings per pound.

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

Grilled Lemon Trout With Rosemary

Marinade:
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup snipped, fresh rosemary leaves
• 3 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper

Also:
• 4 whole, drawn stream trout (about 1/2 lb each)
• 6-10 branches we rosemary
• Lemon wedges

In 11x7-inch baking dish, combine marinade ingredients. Place trout in
baking dish, turning several times to coat. Cover with plastic wrap.
Refrigerate 8 hours or overnight, turning trout over once.

Spray cooking grate with nonstick vegetable cooking spray, such as Pam.
Prepare grill for medium direct heat. Drain and discard marinade from
fish. Drop a few wet rosemary branches evenly over coals.

Arrange trout on prepared cooking grate. Grill, covered, for about 8-12
minutes, or until fish begins to flake when fork is inserted at thickest part
of fish, turning over once. Continue dropping wet rosemary branches over
hot coals to keep smoking constant. Serve with lemon wedges.
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3 may 06

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

Potato Chip Coated Fillets

  • 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.

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

Mexican Burgers

  • 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.

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10 may 06

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

Crunchy Fried Walleye

• 1 egg
• 1 cup evaporated milk
• 2 cups cracker crumbs
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 lbs. walleye or other lean fish fillets, about 1/2-inch thick

In shallow dish or pie plate, blend egg and milk. On plate or waxed paper,
combine cracker crumbs, salt and pepper. Cut fish into serving-size
pieces. Dip in milk. Coat with cracker crumbs.

In 9-inch skillet, heat oil. Fry a few pieces at a time until golden brown,
about 3 minutes. Turn and fry other side until golden brown, 1 1/2 to 3
minutes. Drain on paper towels. Keep warm in 175-degree oven. Repeat
with remaining fish.

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

Ranch Burgers

• 1/3 cup sour cream
• 1 Tbsp. plus 1 tsp. ranch dressing mix, divided
• 1 lb lean ground venison, crumbled
• 1/4 cup sliced green onions
• 2 Tbsp. cold water
• 1/8 tsp pepper
• 4 hamburger buns, split

In small mixing bowl, combine sour cream and 1 tsp. dressing mix. Cover
with plastic wrap and chill.

In medium mixing bowl, combine venison, green onions, water, pepper
and remaining 1 Tbsp. dressing mix. Mix well and shape mixture into
four 1/2-inch patties.

Heat 12-inch nonstick skillet over medium heat and spray with nonstick
vegetable cooking spray; or, fire up the grill. Cook patties for 6-8
minutes, or until meat is desired doneness, turning patties over once.
Place patties in buns and top evenly with sour cream mixture.

Edited by TasunkaWitko
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17 may 06

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

Pizza Burgers

• 1 lb. lean ground venison, crumbled
• 1 8 oz. can pizza sauce, divided
• 1/3 cup pepperoni slices, cut into strips
• 4 slices mozzarella cheese
• 4 hamburger buns, split

In medium mixing bowl, combine venison, 1/2-cup pizza sauce and
pepperoni. Shape mixture into four 1/2-inch patties.

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

Place patties in buns and top evenly with remaining pizza sauce.

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

Parmesan Fish Fillets

• 1 1/2 lbs. walleye, northern, bass or other lean fish fillets, about 3/4-
inch thick
• 1/4 cup margarine or butter
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. white wine
• 3 Tbsp. grated Parmesan cheese
• Paprika

Heat oven to 450 degrees. Cut fish into serving-sized pieces. Place
margarine in 13x9-inch baking pan. Place pan in oven for 5 minutes to
melt margarine. Place fish in pan, skin-side up. Sprinkle with salt and
pepper. Bake for 5 minutes, then turn. Sprinkle with lemon juice and wine
and top with Parmesan cheese and paprika. Bake until fish flakes easily at
thickest part, about 5 minutes.
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24 may 06

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

Lemon-Fried Panfish

• 1 cup all-purpose flour
• 2 tsp. grated lemon peel
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup water
• Vegetable oil
• 1 1/2 lbs. perch, crappie or other panfish fillets
• All-purpose four

In medium bowl, combine 1 cup flour, lemon peel, salt and pepper. Blend
in water; cover. Refrigerate at least 30 minutes.

In deep-fat fryer or deep skillet, heat oil (1 1/2 to 3 inches) to 375
degrees. Coat fish with four, then dip in chilled batter. Fry a few pieces at
a time, turning occasionally, until light brown, about 3 minutes. Drain on
paper towels. Keep warm in 175-degree oven. Repeat with remaining
fish.

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

Reuben Burgers

• 1/4 cup Thousand Island salad dressing
• 2 Pita pocket loaves, cut in half crosswise
• 1 lb. lean ground venison, crumbled
• 1 tsp. caraway seed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 slices (1 oz each) Swiss cheese
• 1 can (8 oz.) sauerkraut, drained

Spread dressing evenly inside pita pockets. Set aside.

In medium mixing bowl, combine venison, caraway seed, salt and pepper.
Shape mixture into 4 1/2-inch-thick patties.

Heat 12-inch nonstick skillet over medium heat, or fire up the grill. Spray
cooking surface with nonstick vegetable cooking spray, such as Pam. Add
patties. Cook 6-8 minutes, or until meat is desired doneness, turning
patties over once. Top each patty with one slice cheese. Place one patty in
each pita pocket with sauerkraut.
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31 may 06

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

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.

 

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

 

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.



Edited by TasunkaWitko
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7 jun 06

 

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

 

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.

 

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

 

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.



Edited by TasunkaWitko
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14 jun 06

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


Grilled Partridge With Chili-Peanut Sauce

• 4 whole dressed partridge, grouse or pheasant, split in half, skin-on

Marinade:

• 1/2 cup sliced green onions
• 1/2 cup soy sauce
• 1 tsp. dry mustard
• 1/2 tsp. dried rosemary leaves

Sauce:

• 3/4 cup whipping cream (not whipped cream)
• 1/4 cup creamy peanut butter
• 1 Tbsp. dry sherry
• 1/4 tsp crushed red pepper flakes

In large plastic food storage bag, combine marinade ingredients. Add bird
halves, then secure bag. Turn over to coat birds with marinade.
Refrigerate 5 hours or overnight, turning bag occasionally.

Drain and reserve marinade from bird halves. Prepare grill for barbecuing.
Spray cooking grate with nonstick vegetable cooking spray, such as Pam.
Arrange bird halves on prepared grate. Grill for 10-15 minutes, or until
meat is tender and juices run clear, turning over once and basting with
reserved marinade every 5 minutes. Remove halves from grill. Cover to
keep warm and set aside.

In 1-quart saucepan, combine sauce ingredients. Cook over medium heat
for 5-7 minutes, or until sauce bubbles and thickens, stirring constantly.
Spoon sauce onto serving plates. Arrange bird halves on top of sauce.
Garnish with additional sliced green onions or chopped peanuts, if
desired.

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

Korean Duck Kabobs

• 1 cup vegetable oil
• 1 small onion, cut into chunks
• 2/3 cup sugar
• 1/4 cup plus 2 Tbsp. soy sauce
• 1 Tbsp. all-purpose flour
• 1 clove garlic
• 2 Tbsp. sesame seed, toasted
• 3/4 to 1 lb. boneless skinless wild duck breast or substitute, cut into 36
pieces (about 1-inch)
• 12 wooden skewers
• 1 can (8 oz.) pineapple chunks in juice, drained
• 6 green onions, cut into 1 1/2-inch lengths (24 lengths)

In food processor or blender, combine oil, onion, sugar, soy sauce, flour
and garlic. Process until smooth. Pour marinade into medium mixing
bowl. Stir in sesame seed. Reserve 1/2 cup marinade and cover with
plastic wrap, then chill. Add duck pieces to remaining marinade. Stir to
coat. Cover with plastic wrap. Refrigerate 8 hours or overnight.

Fire up the grill and prepare for barbecuing. Spray cooking grate with
nonstick vegetable cooking spray, such as Pam. Soak skewers in water for
30 minutes. Drain and discard marinade from duck pieces. On each
skewer, alternate 3 duck pieces with 1 or 2 pineapple chunks and 2 green
onion lengths. Arrange kabobs on grate and grill for 4-6 minutes or until
meat is desired doneness, turning kabobs over once and brushing with
reserved marinade several times.
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21 jun 06

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

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.

 

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

 

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.

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